or “Safe Food: Bacteria, Biotechnology, and Bioterrorism” by Marion Nestle? She’s a PhD who seems to actually be taking on the food industry. She doesn’ttalk too much about nutrition recommendations, and she probably is in the lowfatcamp, but I wonder if she and Sally have made contact as their agendas do seemto coincide somewhat. Her website is www.foodpolitics.com. I’ll be curious tosee what her newest book “What to Eat” will say…
http://www.nascigs.com/sfntc_dhtml.htm
American Spirits sells organic, additive-free cigarettes and rolling tobacco. Some of their tobacco is organic and some of it is “Purity Residue CleanTobacco.”
Under their organic tobacco section, they say, “Once harvested, organicallygrown tobacco is cured in traditional curing barns before being placed inwarehouses to mature for two to three years. . . . Only fresh water is used toaidreconditioning of our whole-leaf organic tobacco before it is cut.”
Is this the air-curing referred to in Sugar Blues?
By the way, after I [tag]quit smoking[/tag] the first time, I’d smoked American Spiritsfor another year or so before I quit again. Even though I’d been smokinglonger, the physical withdrawal symptoms I had when I quit American Spirits wereat most 25% of the physical withdrawal symptoms I experienced when I quitMarlboros. So however addictive nicotine might be, it seems the additives areprimarily operative in the addictiveness. I suspect the same goes for diseasesrelated to smoking.
I once again made some of Heidi’s apple ciderkefir beer. This time around, there is a bit of whitishlooking [tag]mold[/tag] on the tope. Should I just skim it anddrink it anyway? Just curious if it’s safe or not.
http://www.soil-health.org.nz/pastissues/marapr03/milk.htm
they dotn seem to liek milk fat AT all all calcium
what do you think of this? because from what i read you can amean amount of milk into your day…
for those of you who may previously been carbing athletes and have nowmoved to low-carbing, can you please explain how you went about it, whatyou eat now, and how has your performance been affected?
I got a ton of grief from people for not giving my childbirthday cake. Is this the right list to learn from or is there abetter one for me? I want info on giving DHA, nutritious snacks,good bite size food for meals, etc.
As I said in my previous post, I am brand new to this list. I do haveSally Fallon’s book but found the list through a mention on anotherlist I’m on. I’m delighted to find this resource.
I am making [tag]yogurt[/tag] using organic raw milk. Using Sally’sinstructions, I heat the milk to 110, inoculate it, but here is whereI stray.
Sally recommends bringing the temp down to 93 degrees and incubatingit in a food dehydrator.
I have been looking at food dehydrators and am not really crazy aboutgetting a plastic model. However, it looks like the stainless steelmodels start with serious bucks and require more space than I have inmy kitchen.
So, the way I have been doing it is I bought this stoneware crock witha fitted lid that is designed specifically to culture yogurt. It hasthick walls and will retain heat. Of course, one must still wrap it ina towel.
Here’s the problem. The manufacturer of this wonderful crock, RowePottery Works, instructs for making “regular” yogurt (you know, thatis heated higher) as follows: to pour a quart of boiling water intothe crock to warm it and when the milk is inoculated, pour out thewater and pour in the milk. Problem here is that the walls of thecrock are almost the temp of boiled water (I guess 200 degrees) sowhen I pour in my beautiful raw milk, carefully not heated past 110degrees, it’s going to get hotter in the crock before it cools down.
Now I tried waiting until the water in the crock cooled to 110degrees, but then the crock was really too cool to maintain any heat. It lost its heat too quickly after that and I didn’t have yogurt as Iwould like to call it. I mean, it was just milky. Maybe a littletart, but it wasn’t yogurt. It hadn’t taken.
So after that, I would put the milk into the hot crock and I’ve beenmaking great yogurt, BUT, here’s the question, IS IT RAW?
Probably not.
Any suggestions?
I just joined this group because I am looking for some advice. Sorryif I repeat a question that has been answered recently, but I reallydon’t have time to look through all of the old posts.
I’m a 22 year old man, and just started working out recently for tworeasons: 1) My metabolism is slowing down some-what and the beer idrink is starting to catch up. 2) Mainly, I want to gain some musclemass (this is really just out of vanity).
What I need is advice on supplements. I am not interested inbody-building as a serious sport, but would like to see some quickresults. If someone could outline some good [tag]supplements[/tag] to start outwith, including when and how often to take them, it would be greatlyappreciated.
i fermented my veggie juice pulp last week, having no better idea of what todo with it. i just tried it this morning and it tastes quite good! i thinkit contains celery, carrots, beets, parsley, yellow squash, cuke, and someother things i forgot. i put it in a pint jar with 1 tsp. sea salt, 1 Tbsp.whey and filled it with spring water to cover the pulp, then put it on mymantel for 1 week. it has a “pickle” type of taste…quite pleasant
for the past few days i’ve become weak and famished by early afternoon. notlike the first 3 or 4 days of not eating during the day. i think the problemmay be that i simply can’t seem to eat enough at night! i eat about a meal’sworth of food, then am too stuffed to eat more later on. this is not good!the weakness has interfered with my work and energy level. i’m still waitingon the book, so can’t use it as a reference as to how to remedy thisproblem. any suggestions? should i just resolve to eat a little somethingduring the day? what about just starting the eating phase earlier? if isnack around 2 or 3 p.m. i’ll be able to get more food into myself andrelieve the weakness and concentration issues.
i also think it’s possible i’m gaining fat, although losing or maintainingweight. this is just a guess…i’m not actually sure. if that is happening,i must be doing something wrong, right?