Guest guest Posted May 24, 2004 Report Share Posted May 24, 2004 Yes, people with AIH in this group have mentioned using Urso. I think Palmer speaks of this application. Harper In a message dated 5/24/2004 3:51:53 AM Pacific Daylight Time, writes: Message: 6 Date: Sun, 23 May 2004 21:46:56 +0100 (BST) From: nancy godin <nancygodin19562003@...>Subject: Re: Re: Digest Number 3596/PancreatitisI know a lot of people with PBC take Urso I used to but it did nothing for me then I was dx with AIH and went on Pred and Imuran I never heardof anyone on Urso for AIH though maybe it is a new use for this drug?You might want to ask on our sister site the PBC'erswww.pbc.comTake care in Montreal Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 1, 2011 Report Share Posted June 1, 2011 At 07:27 AM 6/1/2011, you wrote: >Interesting... >Suggestions within your parameters are given to >you, but dismissed out of hand, without trial. >I would expect a " Darn Good Cook " to take an afternoon and work it out. Well, " Darn Good Cooks " get to know the results of using certain ingredients. A popover or Yorkshire pudding is a light, fluffy kind of bread product. Coconut flour + eggs yields a very dense, heavy kind of bread. It doesn't take trying it to understand that coconut flour + eggs + additional egg yolks is not going to yield something light and fluffy. Moreover, a quick search of a couple of cooking sites indicates that corn starch is often mixed with other flours to give a light and crispy batter -- many batters for Chinese fried foods include corn starch. (Which makes me wonder what they did before the invention of corn starch, and the introduction of corn, a West Hem grain, to Asia. Possibly rice flour.) Implied in that usage is the notion that the corn starch is being added to the coconut flour in order to produce a lighter product, NOT, as I originally thought, as a thickener. Which means that gelatin will not work either, since it is dense. Moreover, gelatin does not work in products which are to be heated, since, funny thing, it melts. Since the object is to have the product hold its shape, an ingredient which melts isn't going to work very well. So, no, I'm not " dismissing the suggestions out of hand. " I did, in fact, consider them, and do additional research. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 1, 2011 Report Share Posted June 1, 2011 Marilyn, I believe what Chuck was suggesting is that a " Darn Good Cook " doesn't just do research on the internet, but actually does their own experiments in the KITCHEN. And for someone who has such an extensive list of ingredients which you " cannot tolerate " that would seem to be your best solution instead of continuing to complain that this forum is unable to solve all of those problems for you. Dee > >snip>> So, no, I'm not " dismissing the suggestions out > of hand. " I did, in fact, consider them, and do additional research. > > — Marilyn > Quote Link to comment Share on other sites More sharing options...
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