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Warmish day, but what the hey! Was not as toasty as yesterday, but it's still cooling down even as I hit the keys.

Been reading up on rennet--the stuff they put in cheese to make the milk clot. There are three types of clotting ingredients: animal rennet, vegetable "rennet" (not really rennet since true rennet only comes from animals), and microbial enzymes. I started reading because I'm having some difficulty digesting the hard cheeses I've been eating. Cottage cheese and some other cheeses are made without clotting ingredients. The hard cheeses I've been eating were made with animal rennet! Hmmm!

Looks like if I want to stick to a fruit and dairy menu with cheeses then I may have to only buy rennetless products. Will be interesting to experiment. The dietary/assimilation distinction between cow and goat cheeses may not be as important as whether or not they were made with animal rennet.

A related issue: had some trouble over the last two days with my digestive track. Cleared it out today, and voila, had a short cessation of symptoms. This event is somewhat like the experiment that I'm planning where I do a 1-day fast, clean out and then return to my regular diet. Very interesting!

Have a dental hygiene appointment in the morning and then a treatment session later in the day over in SC. Will be a full day, but at the moment doesn't seem like a big deal--since my energy is up right now. Hmmmm! Here's to rennetless cheese!