Newbie Questions

[Guest guest]

Hi Sheila,

How do you make lard??? Here (Italy) at the deli counter they sell

hard pig fat, which they call " lardo " , but it's different from the

more creamy variety used for baking (which is called " strutto " ). Is

that what you're talking about?

I use cocnut oil (I get it from the UK), but it's flavor is too strong

for savory foods (at least in my opinion). It's great in pancakes

though (I am becoming the queen of pancakes).

It's so sad. I'm slowly but surely losing all of the foods I once

loved. Why did we have to invent so many things that taste great but

hurt us? OK. I promise I'll cheer up now.

Dawn

> > > > Butter Oil, aka Ghee, is super clarified butter. Dairy butter

> > > > is cooked without stirring in a saucepan at a low boil for 30

> > > > minutes to 2 hrs, depending on your recipe, to evaporate

> > > > the water content and precipitate out the milk solids. After

> > > > cooling slightly, the clear yellow oil is skimmed and filtered

> > > > through several layers of cheesecloth or a piece of clean

> > > > linen. Butter Oil does not need to be refrigerated because

> > > > the water that can causes rancidity has been removed.

> > > > I made a quart of Butter Oil just the other day. We've been

> > > > frying and cooking with it and using it in some delicious

> > > > kefir pies.

> > > >

> > > > Darrell

[Guest guest]

Dear Queen of the Pancakes,

Is the hard pig fat suet? It would be sort of crumbly in the hand.

The creamy type " strutto " sound like hydrogenated lard, but maybe

not. Is it very, very white or off white? Obviously I am not familiar

with these products. Maybe it would be best to ask your butcher how

these fats are processed.

I believe the method of making lard is listed in the archives. If you

decide to make it and can't find the method listed, e-mail me and I

will send the recipe to you. First you need to check with your

butcher and see what he has for sale in the way of pork fat. If it is

acceptable to you we will move on from there. Okay?

You ae going to love using lard and suet. Suet makes the best pastry

in the world. I combine it with butter in pie crusts. Amazingly

flakey and tender.

Be of good cheer, new taste treats await you!

Sheila

> > > > > Butter Oil, aka Ghee, is super clarified butter. Dairy

butter

> > > > > is cooked without stirring in a saucepan at a low boil for

30

> > > > > minutes to 2 hrs, depending on your recipe, to evaporate

> > > > > the water content and precipitate out the milk solids.

After

> > > > > cooling slightly, the clear yellow oil is skimmed and

filtered

> > > > > through several layers of cheesecloth or a piece of clean

> > > > > linen. Butter Oil does not need to be refrigerated because

> > > > > the water that can causes rancidity has been removed.

> > > > > I made a quart of Butter Oil just the other day. We've been

> > > > > frying and cooking with it and using it in some delicious

> > > > > kefir pies.

> > > > >

> > > > > Darrell

[Guest guest]

,

If you wouldn't mind sharing, I would love to hear how this

combination suits you. I am curious as to what kind of benefits you

notice from having the CLO and BO together.

Thanks!

a

> Darrell-

>

> >Apologies, . I was speaking of Butter Oil in common terms since

> >the newbie reference was 'butter oil' and not 'WAP Butter Oil " .

> >I do have a question though. Did the man, Mr. Weston A. Price,

> >use WAP-style centrifuged Butter Oil?

>

> Weston A. Price is the man who came up with centrifuged butter oil,

AFAIK,

> and that's where the term " butter oil " originally came from. Its

> conflation with ghee is relatively recent and rather unfortunate.

>

> Unfortunately, I'm not sure there's any genuinely WAP-style butter

oil to

> be found nowadays. My recollection is that he described it as a

very dark

> orange oil, and though my memory on this second point is fuzzy and

> uncertain, I do think it was a fraction of the fat content of the

butter

> rather than simply being butter with water and milk solids centrifuged

> away. Either way, I opened up a jar of Green Pastures butter oil last

> night to try taking it in combination with CLO (as I don't do well with

> plain CLO) and I found it's much the same golden yellow as melted

butter,

> clarified butter and even ghee, not a deep orange. Whether this is

because

> it's not as concentrated and centrifuged and fractionated as WAP's

original

> butter oil, or just because the soil fertility of the pasture GP's

cows are

> grazing is inadequate compared to WAP's, I don't know.

>

>

>

>

> -

[Guest guest]

Thanks, !

> a-

>

> >If you wouldn't mind sharing, I would love to hear how this

> >combination suits you. I am curious as to what kind of benefits you

> >notice from having the CLO and BO together.

>

> Well, since I just started last night, the jury's still out, but at

least

> half a teaspoon of each didn't render me comatose today the way CLO by

> itself has in the past, but then I'm pretty sure I took a good deal

more

> than half a teaspoon then. So I'll try gradually upping my dose to a

> teaspoon or so of each, and I'll report back.

>

>

>

> -

[Guest guest]

Hi Sheila,

>

> Dear Queen of the Pancakes,

I just ate some more and it's almost 11:00 p.m. I'm officially addicted.

>

> Is the hard pig fat suet? It would be sort of crumbly in the hand.

I haven't actually touched it, since it's packaged at the supermarket.

I highly doubt it's organic too. But I suppose I could buy some just

to check it out. I know a good butcher nearby here. I could ask him

too about lard. He supposedly has farms in Tuscany, so even though the

stuff isn't officially organic, it should be fairly genuine.

> The creamy type " strutto " sound like hydrogenated lard, but maybe

> not.

Sheesh, I hope not. I used to use it when they carried it at the

supermarket (for some reason they don't have it anymore).

> Is it very, very white or off white?

It was very, very white (I'm assuming that's not good).

> Obviously I am not familiar

> with these products. Maybe it would be best to ask your butcher how

> these fats are processed.

> I believe the method of making lard is listed in the archives. If you

> decide to make it and can't find the method listed, e-mail me and I

> will send the recipe to you. First you need to check with your

> butcher and see what he has for sale in the way of pork fat. If it is

> acceptable to you we will move on from there. Okay?

That's great. I'll check out the archives and contact my butcher and

let you know what happens.

>

> You ae going to love using lard and suet. Suet makes the best pastry

> in the world. I combine it with butter in pie crusts. Amazingly

> flakey and tender.

I'm sure I will. I used to use the supermarket lard for my pie crusts

and they were fantastic. I am a pork fanatic. If I had access to

good lard I know I would use it all of the time.

>

> Be of good cheer, new taste treats await you!

Thanks for your kind words. But, please don't hesistate to rain on my

parade again if you come across anything else of interest in the book

you're reading.

Dawn

>

> > > > > > Butter Oil, aka Ghee, is super clarified butter. Dairy

> butter

> > > > > > is cooked without stirring in a saucepan at a low boil for

> 30

> > > > > > minutes to 2 hrs, depending on your recipe, to evaporate

> > > > > > the water content and precipitate out the milk solids.

> After

> > > > > > cooling slightly, the clear yellow oil is skimmed and

> filtered

> > > > > > through several layers of cheesecloth or a piece of clean

> > > > > > linen. Butter Oil does not need to be refrigerated because

> > > > > > the water that can causes rancidity has been removed.

> > > > > > I made a quart of Butter Oil just the other day. We've been

> > > > > > frying and cooking with it and using it in some delicious

> > > > > > kefir pies.

> > > > > >

> > > > > > Darrell

[Guest guest]

>>>It's so sad. I'm slowly but surely losing all of the foods I once

loved. Why did we have to invent so many things that taste great but

hurt us? OK. I promise I'll cheer up now.<<<

Don't worry, Dawn. Your tastes will change and the bad stuff won't be quite so

appealing.

Cheers,

Tas'.

[Guest guest]

I would expect that the butter oil from spring grass

watered by glacier-fed streams would be much

better than butter oil from irrigated grass in the

Midwest USA. The biggest difference that comes

to mind is that the soil fed by glacial stream water

would be rich in minerals, while the irrigated soil

could become depleted. I think it's wonderful that

the people at Green Pastures are trying to replicate

these circumstances as closely as possible, however.

I've purchased only one bottle of GP butter oil, and

I find it really hard to take. I wonder if it's supposed

to taste as nasty as it does. Did I get a bad bottle or

does it all taste like that? I expected an intense but

pleasant butter taste. I was happy to learn that it

doesn't need refrigeration, because it's easier to

get down in liquid form.

Aven

>

> Unfortunately, I'm not sure there's any genuinely WAP-style butter

oil to

> be found nowadays. My recollection is that he described it as a

very dark

> orange oil, and though my memory on this second point is fuzzy and

> uncertain, I do think it was a fraction of the fat content of the

butter

> rather than simply being butter with water and milk solids

centrifuged

> away. Either way, I opened up a jar of Green Pastures butter oil

last

> night to try taking it in combination with CLO (as I don't do well

with

> plain CLO) and I found it's much the same golden yellow as melted

butter,

> clarified butter and even ghee, not a deep orange. Whether this is

because

> it's not as concentrated and centrifuged and fractionated as WAP's

original

> butter oil, or just because the soil fertility of the pasture GP's

cows are

> grazing is inadequate compared to WAP's, I don't know.

>

>

>

>

> -

[Guest guest]

It's so sad. I'm slowly but surely losing all of the foods I once

loved. Why did we have to invent so many things that taste great but

hurt us? OK. I promise I'll cheer up now.

Dawn

I hear you. I don't want to give up my beloved baking. I don't know which

is better, fresh baked muffins or licking the bowl with my kids.

Judy

[Guest guest]

> >>>It's so sad. I'm slowly but surely losing all of the foods I once

> loved. Why did we have to invent so many things that taste great but

> hurt us? OK. I promise I'll cheer up now.<<<

>

> Don't worry, Dawn. Your tastes will change and the bad stuff won't

be quite so appealing.

>

> Cheers,

> Tas'.

I know that for a fact. I no longer crave sweets since I gave up all

forms of sugar (including honey and maple syrup). Giving up dairy has

been tough though. I'm giving it a try right now to see how it

affects me. So far so good. I've been eating lots of green to

compensate for the calcium. I can't get raw milk for the life of me

here, so it's probably best to give up all dairy.

[Guest guest]

--- In , " Judy " <temair@a...>

wrote:

>

>

> It's so sad. I'm slowly but surely losing all of the foods I once

> loved. Why did we have to invent so many things that taste great but

> hurt us? OK. I promise I'll cheer up now.

>

> Dawn

>

>

> I hear you. I don't want to give up my beloved baking. I don't

know which

> is better, fresh baked muffins or licking the bowl with my kids.

>

> Judy

I have to admit that you will crave these foods less as time goes

along, but also you should know that it is alright to " cheat " every

now and then and eat the bad food unless you have a major allergy to

it (like gluten for example). Once in a blue moon is not going to

kill anyone, and if making some " regular " muffins makes you and your

kids happy then go for it on special occasions. FYI, I find that the

muffin recipe in NT is NOT good. But, that's just my opinion.

Dawn

[Guest guest]

I agree about " cheating, " although I don't like to use

that word. I would rather have some really yummy

baked goods two or three times a year, and stay

away from it the rest of the time than make a not-so-

thrilling-but-healthier version to have frequently. I

think in the long run this is probably healthier, too.

Aven

> I have to admit that you will crave these foods less as time goes

> along, but also you should know that it is alright to " cheat " every

> now and then and eat the bad food unless you have a major allergy to

> it (like gluten for example). Once in a blue moon is not going to

> kill anyone, and if making some " regular " muffins makes you and your

> kids happy then go for it on special occasions. FYI, I find that the

> muffin recipe in NT is NOT good. But, that's just my opinion.

>

> Dawn

[Guest guest]

I agree. If there is any type of cake or cookies (including the

so-called " healthy " ones) around, it is much more tempting. Better to

indulge at special times and then concentrate on the nutrient dense

foods the rest of the year.

Dawn

>

> I agree about " cheating, " although I don't like to use

> that word. I would rather have some really yummy

> baked goods two or three times a year, and stay

> away from it the rest of the time than make a not-so-

> thrilling-but-healthier version to have frequently. I

> think in the long run this is probably healthier, too.

>

> Aven

>

> > I have to admit that you will crave these foods less as time goes

> > along, but also you should know that it is alright to " cheat " every

> > now and then and eat the bad food unless you have a major allergy to

> > it (like gluten for example). Once in a blue moon is not going to

> > kill anyone, and if making some " regular " muffins makes you and your

> > kids happy then go for it on special occasions. FYI, I find that the

> > muffin recipe in NT is NOT good. But, that's just my opinion.

> >

> > Dawn

[Guest guest]

>Here's a dumb question, but when you use rice flour, do you soak it

>first? Also, I have a grain grinder, so would it be best to grind my own?

Rice flour is pretty much pure starch, as are all those white flours,

so I figure they don't have phytates etc. (no nutrients either, but

at least they digest ok). If you can grind grain, yeah, soaking, sprouting

etc. would be good.

>Another dumb question: what exactly is tapioca? I guess I can Google

>that one, but I thought I would just ask here first. My Indian foods

>store sells it, and I was thinking of purchasing it to grind at home.

>Does it also need to be soaked?

No, you really don't need to soak it: it comes from a fairly toxic root

and even when the Indians used it they have to do a long involved

process to get rid of the toxins. By the time you get it, it is pure starch.

The " balls " of tapioca are just the starch in another form.

BTW I'm experimenting with NOT using tapioca though, because

it's harder to get than the other flours. So far so good ... egg whites

and gelatin seem to work as well or better.

>Lastly, have you every tried using Black gram dhal flour (ulundu

>flour)? It is supposedly made with mung beans from what I learned on

>the Internet yesterday. They sell that too at my Indian supply store.

>I think the Indians use it to make dosas (a type of fermented pancake).

I have never got hold of any, but I'd guess it is good. My only problem

with bean flours (which are used a lot in GF baking) is that I don't know

how they treat them.... grinding up raw beans doesn't strike me as

a good idea. Fermented would be better though.

I did try using chickpea flour way back when and everyone hated

it, to me it tasted weird. So, we avoid it now. But Dhal might

be great. Why don't you try some and let us know?

>

Heidi Jean

[Guest guest]

>

> >Here's a dumb question, but when you use rice flour, do you soak it

> >first? Also, I have a grain grinder, so would it be best to grind

my own?

>

> Rice flour is pretty much pure starch, as are all those white flours,

> so I figure they don't have phytates etc. (no nutrients either, but

> at least they digest ok). If you can grind grain, yeah, soaking,

sprouting

> etc. would be good.

Even if you use brown rice? I ground some today, but it seems like

it's hard to digest if you make pancakes with it (yes, I am obsessed

with making - and eating - pancakes. They almost always turn out

good!). So I guess brown rice flour is best if its soaked. I also

find that millet needs to be soaked even though it has low amounts of

phytates. It is amazing though how much millet tastes like cornbread.

>

> >Another dumb question: what exactly is tapioca? I guess I can Google

> >that one, but I thought I would just ask here first. My Indian foods

> >store sells it, and I was thinking of purchasing it to grind at home.

> >Does it also need to be soaked?

>

> No, you really don't need to soak it: it comes from a fairly toxic root

> and even when the Indians used it they have to do a long involved

> process to get rid of the toxins. By the time you get it, it is pure

starch.

> The " balls " of tapioca are just the starch in another form.

>

> BTW I'm experimenting with NOT using tapioca though, because

> it's harder to get than the other flours. So far so good ... egg whites

> and gelatin seem to work as well or better.

I guess I'll avoid the tapioca for now. So when is your cookbook

going to be finished? We need your baking pearls of wisdom!

(desperate plea)

>

> >Lastly, have you every tried using Black gram dhal flour (ulundu

> >flour)? It is supposedly made with mung beans from what I learned on

> >the Internet yesterday. They sell that too at my Indian supply store.

> >I think the Indians use it to make dosas (a type of fermented pancake).

>

> I have never got hold of any, but I'd guess it is good. My only problem

> with bean flours (which are used a lot in GF baking) is that I don't

know

> how they treat them.... grinding up raw beans doesn't strike me as

> a good idea. Fermented would be better though.

>

> I did try using chickpea flour way back when and everyone hated

> it, to me it tasted weird. So, we avoid it now. But Dhal might

> be great. Why don't you try some and let us know?

I'm trying out the dosa recipe in NT. I've got the rice and lentils

soaking right now. Tomorrow I'll grind them up in my food processor

and then ferment them another 24 hours. I'll let you know how it

goes. I am somewhat dubious about eating legumes since they are so

toxic in general, but I figured I'd give it a shot. Sally say in NT

that these are very digestible.

I have to tell you though, my favorite flour hands down is still

chestnut flour. I know it's tough to find in the States, but it makes

the best pancakes. I'm going to try to make a basic cake with it this

week (when I'm not in over my head with translation work), since my

daughter's first birthday is coming up soon. She just LOVES chestnut

flour. I'll let you know how it turns out.

Dawn

[Guest guest]

>Even if you use brown rice? I ground some today, but it seems like

>it's hard to digest if you make pancakes with it (yes, I am obsessed

>with making - and eating - pancakes. They almost always turn out

>good!). So I guess brown rice flour is best if its soaked. I also

>find that millet needs to be soaked even though it has low amounts of

>phytates. It is amazing though how much millet tastes like cornbread.

My family never could digest brown rice, so I gave up on it. But if you

can digest it soaked, I'd guess it's better for you. I haven't experimented

yet with millet. My family really doesn't have much tolerance for whole

grains, for better or worse (I try to give them nutrients in other stuff ...

actually I was thinking about adding pulverized dried anchovies to the

bread: if they taste as good as dried shrimp we'll be doing ok ...)

>

>I guess I'll avoid the tapioca for now. So when is your cookbook

>going to be finished? We need your baking pearls of wisdom!

>(desperate plea)

Well, you are helping write it! I save all these experiments and emails

to add to it. So tell me what recipe you need and we'll figure it out ...

>

>I'm trying out the dosa recipe in NT. I've got the rice and lentils

>soaking right now. Tomorrow I'll grind them up in my food processor

>and then ferment them another 24 hours. I'll let you know how it

>goes. I am somewhat dubious about eating legumes since they are so

>toxic in general, but I figured I'd give it a shot. Sally say in NT

>that these are very digestible.

Please do! I have the same reservations about legumes .. I DO like

beans but only after they've been soaked and cooked forever.

>I have to tell you though, my favorite flour hands down is still

>chestnut flour. I know it's tough to find in the States, but it makes

>the best pancakes. I'm going to try to make a basic cake with it this

>week (when I'm not in over my head with translation work), since my

>daughter's first birthday is coming up soon. She just LOVES chestnut

>flour. I'll let you know how it turns out.

Ummm. I do love chestnuts. I haven't bought any flour yet because

it is so pricey. I added half a cup of hazelnut flour to the cinnamon

bread though and it came out so soft. I was thinking it would be

great to plant a chestnut tree ... in some years we would have tons

of chestnuts, I think!

>

Heidi Jean

[Guest guest]

>

> >Even if you use brown rice? I ground some today, but it seems like

> >it's hard to digest if you make pancakes with it (yes, I am obsessed

> >with making - and eating - pancakes. They almost always turn out

> >good!). So I guess brown rice flour is best if its soaked. I also

> >find that millet needs to be soaked even though it has low amounts of

> >phytates. It is amazing though how much millet tastes like cornbread.

>

> My family never could digest brown rice, so I gave up on it. But if you

> can digest it soaked, I'd guess it's better for you. I haven't

experimented

> yet with millet. My family really doesn't have much tolerance for whole

> grains, for better or worse (I try to give them nutrients in other

stuff ...

I'm a recovering carb addict, so I've been trying different things so

that I can still have some baked goods now and then. I think I'll be

sticking to the chestnut flour for now. First of all, I'm 100%

Italian-American (all of my great-grandparents were from Southern

Italy), and chestnuts and chestnut flour used to be a staple in

Southern Italy. So I figure that I am biologically more adapted to

them (but that's just my own theory). I will probably be giving up

all grains except on a very occasional basis, since they just don't

seem to work for me, and they take away your appetite for more

nutritious foods.

> actually I was thinking about adding pulverized dried anchovies to the

> bread: if they taste as good as dried shrimp we'll be doing ok ...)

I bet that would be good. Let me know how it turns out.

>

> >

> >I guess I'll avoid the tapioca for now. So when is your cookbook

> >going to be finished? We need your baking pearls of wisdom!

> >(desperate plea)

>

> Well, you are helping write it! I save all these experiments and emails

> to add to it. So tell me what recipe you need and we'll figure it

out ...

Hmmm....I have to think about that one. Hopefully, you can add my

chestnut flour cake to it!

>

> >

> >I'm trying out the dosa recipe in NT. I've got the rice and lentils

> >soaking right now. Tomorrow I'll grind them up in my food processor

> >and then ferment them another 24 hours. I'll let you know how it

> >goes. I am somewhat dubious about eating legumes since they are so

> >toxic in general, but I figured I'd give it a shot. Sally say in NT

> >that these are very digestible.

>

> Please do! I have the same reservations about legumes .. I DO like

> beans but only after they've been soaked and cooked forever.

In the recipe it says to add salt before the second fermentation. Is

that what helps do the fermenting?

..

>

> Ummm. I do love chestnuts. I haven't bought any flour yet because

> it is so pricey. I added half a cup of hazelnut flour to the cinnamon

> bread though and it came out so soft. I was thinking it would be

> great to plant a chestnut tree ... in some years we would have tons

> of chestnuts, I think!

I'm not sure, but it might take a long while before the tree produced

chestnuts. But hey, give it a try. I found some sites online that

sell chestnut flour. It is pricey, but you probably wouldn't use it

every day.

Here's one: http://www.chestnutsonline.com/products.htm

I, unfortunately, have a problem making nut flours. They just don't

become powders. They get sort of wettish. I guess I'll keep trying.

Next time I'm going to chop the nuts into small pieces after the

initial soaking so that they dry out faster in the oven. Maybe it's

just too humid where I live to get them thoroughly dried if left whole.

Dawn

[Guest guest]

THANKS STACY!!!!!!

It helps perfectly!!!

Jen

Mommy to 4...and 1 more!!!!

LULI'S HERE!

"Luli"

www.babiesonline.com/babies/j/jens5th/

[Guest guest]

THANKS STACY!!!!!!

It helps perfectly!!!

Jen

Mommy to 4...and 1 more!!!!

LULI'S HERE!

"Luli"

www.babiesonline.com/babies/j/jens5th/

[Guest guest]

Hi,

Check out this link:

http://www.plagiocephaly.org/resources/anthropometry.htm

Hope that helps.

>

> Being new to all this - I am a bit in the dark.

> Can someone explain to me the measurements - what the difference is

- I mean

> what to what is compared - is it the eyes? the ears? - what is being

compared

> when you say " she had a 7.3mm difference on the right side " ?

> How are these measurements taken?

> Who usually takes the measurements?

> THANKS!

>

>

>

>

>

> Jen

> Mommy to 4...and 1 more!!!!

> LULI'S HERE!

> " Luli "

> www.babiesonline.com/babies/j/jens5th/

>

[Guest guest]

Hi,

Check out this link:

http://www.plagiocephaly.org/resources/anthropometry.htm

Hope that helps.

>

> Being new to all this - I am a bit in the dark.

> Can someone explain to me the measurements - what the difference is

- I mean

> what to what is compared - is it the eyes? the ears? - what is being

compared

> when you say " she had a 7.3mm difference on the right side " ?

> How are these measurements taken?

> Who usually takes the measurements?

> THANKS!

>

>

>

>

>

> Jen

> Mommy to 4...and 1 more!!!!

> LULI'S HERE!

> " Luli "

> www.babiesonline.com/babies/j/jens5th/

>

[Guest guest]

The doctor, clinician or OT will usually take the measurements.

However some places never take measurements unless the insurance

company wants them, the there are the places that only use the

scanners. Here are the normal range measurements: Normal Range

Measurements

Cranial Vault Assymetry: 0-3mm normal, <6 mild, 6-14 moderate,>15

severe

Eyes: Facial Assymetry: 0-3 normal

Ears: Skull Base Assymetry: 0-3 normal

Cephalic Index: 78 average

SEVERITY RANGE

<6 mild,

6-14 moderate,

>15 severe

When they talk about what they are comparing it is usually how much

deviation from the normal range the head, eyes, and ears have.

CAROLG

>

> Being new to all this - I am a bit in the dark.

> Can someone explain to me the measurements - what the difference

is - I mean

> what to what is compared - is it the eyes? the ears? - what is

being compared

> when you say " she had a 7.3mm difference on the right side " ?

> How are these measurements taken?

> Who usually takes the measurements?

> THANKS!

>

>

>

>

>

> Jen

> Mommy to 4...and 1 more!!!!

> LULI'S HERE!

> " Luli "

> www.babiesonline.com/babies/j/jens5th/

>

[Guest guest]

The doctor, clinician or OT will usually take the measurements.

However some places never take measurements unless the insurance

company wants them, the there are the places that only use the

scanners. Here are the normal range measurements: Normal Range

Measurements

Cranial Vault Assymetry: 0-3mm normal, <6 mild, 6-14 moderate,>15

severe

Eyes: Facial Assymetry: 0-3 normal

Ears: Skull Base Assymetry: 0-3 normal

Cephalic Index: 78 average

SEVERITY RANGE

<6 mild,

6-14 moderate,

>15 severe

When they talk about what they are comparing it is usually how much

deviation from the normal range the head, eyes, and ears have.

CAROLG

>

> Being new to all this - I am a bit in the dark.

> Can someone explain to me the measurements - what the difference

is - I mean

> what to what is compared - is it the eyes? the ears? - what is

being compared

> when you say " she had a 7.3mm difference on the right side " ?

> How are these measurements taken?

> Who usually takes the measurements?

> THANKS!

>

>

>

>

>

> Jen

> Mommy to 4...and 1 more!!!!

> LULI'S HERE!

> " Luli "

> www.babiesonline.com/babies/j/jens5th/

>

[Guest guest]

To add on to Carol ... some locations do not provide measurements

unless insurance requires it. Some locations will scan the head

while others use calipers to take measurements by hand.

The skull base refers to the ears. The eyes may also be called mid

face. The cephalic index is width divided by length. The head is

usually longer than wide. The closer this number come to 100 the

closer the head shape comes to square/circle This is called the

brachy head shape.

The average person has less than 3 mm of assymmetry. Most of the

population, over 99%, has less than 6 mm assymmetry.

na, DOC Grad X2

Kiersten, DOC Band 1/10/06, Tort

www.thefilyaws.com/plagio/plagio.html

> >

> > Being new to all this - I am a bit in the dark.

> > Can someone explain to me the measurements - what the difference

> is - I mean

> > what to what is compared - is it the eyes? the ears? - what is

> being compared

> > when you say " she had a 7.3mm difference on the right side " ?

> > How are these measurements taken?

> > Who usually takes the measurements?

> > THANKS!

> >

> >

> >

> >

> >

> > Jen

> > Mommy to 4...and 1 more!!!!

> > LULI'S HERE!

> > " Luli "

> > www.babiesonline.com/babies/j/jens5th/

> >

>

[Guest guest]

To add on to Carol ... some locations do not provide measurements

unless insurance requires it. Some locations will scan the head

while others use calipers to take measurements by hand.

The skull base refers to the ears. The eyes may also be called mid

face. The cephalic index is width divided by length. The head is

usually longer than wide. The closer this number come to 100 the

closer the head shape comes to square/circle This is called the

brachy head shape.

The average person has less than 3 mm of assymmetry. Most of the

population, over 99%, has less than 6 mm assymmetry.

na, DOC Grad X2

Kiersten, DOC Band 1/10/06, Tort

www.thefilyaws.com/plagio/plagio.html

> >

> > Being new to all this - I am a bit in the dark.

> > Can someone explain to me the measurements - what the difference

> is - I mean

> > what to what is compared - is it the eyes? the ears? - what is

> being compared

> > when you say " she had a 7.3mm difference on the right side " ?

> > How are these measurements taken?

> > Who usually takes the measurements?

> > THANKS!

> >

> >

> >

> >

> >

> > Jen

> > Mommy to 4...and 1 more!!!!

> > LULI'S HERE!

> > " Luli "

> > www.babiesonline.com/babies/j/jens5th/

> >

>

[Guest guest]

Ok, to the Dr's dismay I left the hospital with my gallbladder and my

precious stones.

I want to flush, but I don't want to be hasty and get this stone stuck

in common duct or near the pancreas.

My stone is 1.8 to 2.4 cm -- is this small, medium or large?

The stone is stuck near the neck of my gallbladder. Is it really stuck,

will it move with a flush?

Do I need to soften the stone before I try the flushes?

Thanks,

Steve