After over a year of not drinking raw milk my gums have still gotten worse leading me to believe its just my oral habits that caused my gum recession.
My habits have gotten better now and my teeth area doesn't really bleed anymore.

Unfortunately after looking in the mirror I noticed I have a pretty decently sized receeding gum line..., especially at my bottom front teeth. I don't know when this started but somewhere in the last 7 months to under a year I believe.
there are a few conclusions I can make on this based on my diet.
My diet in the more recent portion of this time has consisted of...
-raw chicken pated and marinated with half a lemons juice
 -6 ounces of unheated milk as stated in the recipe for living without disease book blended with 3 eggs, 4 ounces of cream and 2 tbsp unheated honey.
-I also eat raw eggs, avocado and fruit as well as lately in the last few months anywhere between 2 or 3 more tbsp of honey intermixed with other food mostly cream.  Lately 2 or 3 cups of cream a day.

Two other things to note is before I use any honey because the stuff I get is crystallized I have been melting it in my mouth before mixing it with food.  Also lately since learning of Aajanous advice to suck beverages through my bottom front teeth, I have been doing that with every milkshake lately too.  I have the feeling that these two things in specific could have mostly caused my situation however I am open to the idea that raw dairy calcium could have contributed/caused to my situation.

Is there anyone here who has had issues with raw dairy who also found butter to cause oral health complications?
I am willing to remove all dairy from diet except for butter as there wouldn't be any minerals in it to cause issues some people here say
and I don't have another reliable source for fat.
I currently still cannot get animal fat from local butchers as they slaughter the animals when they are young and low in fat.
I cannot reliably get cow tongues neither too many marrow bones as these in kind of high demand.

Any thoughts on butter? How long would reversal theoretically take with a raw meat diet excluding milk/cream and citrus?

This link series and more have been making me incredibly aware of this phenomena.
The changes displayed, including many more in mandela effect article lists online are as clear as day to me and changes are consistently present to be carefully and strategically manipulated in popular media of all kinds with the intent to dumb down, descend and spit on humanity.

Changes are slight but the implications are overwhelming and with many of these my memory comes specifically from days i remember in which I found it odd that for example blank was different but just shrugged it off as a simple company or video legal revision.

https://www.youtube.com/watch?v=p9IY58z6qZ8&t=2s

https://www.theloop.ca/ctvnews/canadas-food-guide-recommends-we-eat-more-plants-less-meat/

https://www.wewant2live.com/toxic-chemicals-out-gassing-into-our-homes/

https://nutrigroupe.ca/business-unit/supreme-egg-products/

Is the curdling of milk at room temp just a separating of the curds, or is the bacteria also eating the curds themselves more and more over time?
Thanks

https://www.youtube.com/watch?v=0-ipkc4nahQ

I have been having raw grain fed probably 20% pastured chickens lately and ate the equivalent of about 2 chickens by now.  I saw sv3rige eat some in a video that was grain fed and asked him who told me that it is basically ok if organic. 

So far I have been having excellent experiences with it and instantly digest it very well.
I also get a great energy boost and high from it even stronger than that of beef high meat.
 I do not eat the organs or marrow. 
It is probably good to note that although the chickens are fed crap they are from local equivalent of amish farmers in Canada and raised without any injections or chemicals of any kind.
I have been intensely craving raw chicken instead of red meat for quite some time and only got close to the texture from lamb lungs which is about the closest thing to chicken in terms of red meat I have had.

Haven't seen any posts on squid ink so I thought I would post this.


https://www.naturalnews.com/043074_squid_ink_health_food_disease_prevention.html

Has anyone else had a hard time getting sweetbreads and other organs?

The meat which gets sent to my butcher is always incomplete and seldom ever gets a hold of brains, sweet breads and any organs other than liver and kidney.
 This is a serious problem for me because none of the animals coming in look to have much back fat or belly fat at all because they are all young.  Marrow bones are costing far too much for me right now and the suet I have tried tastes like chalky crap...

I have called the abbatoire and was directed to email one of them who later told me he is "not sure".
I have been told it is the inspector who is responsible...
Has anyone gone through this same process as me before...?

I crave chicken frequently however have only ever had it cooked.
 There is talk about low quality and toxic or abundant bacteria on this forum in regards to grain fed chicken,
however I would think contrary to mainstream research freezing should kill this.  After all, when preparing high meat meat it seems impossible with prefrozen meat.
I am aware freezing and crap fed animals are never recommended but there are numerous situations in my life where eating chicken is both conveniant and wanted by my body.  I almost tolerate cooked chicken better than raw red meat.

Anything I should know before buying brain?
I have access to grass fed organic but dont know if it's vaccinated or not. is it a good buy?
Thank you.