Guest guest Posted August 31, 2001 Report Share Posted August 31, 2001 <<> So the better way to go would be with the whey. But it's possible to try > the NAC and see if that will work. It seems like the NAC is the least > expensive way to go. At least it's worth a try. Jim mentioned he takes it > for brain function. Now I'm really interested in it. Still I think the > whey is more effective. :-) > Gail>> Hi Gail, I went to this site(thanks Ron): http://www.google.com/search?num=50 & hl=en & lr=lang_en & safe=off & q=whey++glutathione A sea of info on whey to swim through. I used to have a scoop of Whey-To-Go by Solgar on a daily basis(mixed it with my oatmeal). Jim, thanks for that info, makes all this easier to understand. <<Plus which is bio-active non-denatured whey protein isolate. Their webpage is www.imuplus.com. Michele >> Michele, I went to the site, the product looks good but you have to become a distributor. Terri L. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 31, 2001 Report Share Posted August 31, 2001 > > I went to this site(thanks Ron): > > http://www.google.com/search?num=50 & hl=en & lr=lang_en & safe=off & > q=whey++glutathione > A sea of info on whey to swim through. I used to have a scoop of Whey-To-Go > by Solgar on a daily basis(mixed it with my oatmeal). > Michele, > I went to the site, the product looks good but you have to become a > distributor. > Hi Terri I got a sample of the product from one of my acupuncturists, but I did notice you can't purchase directly from company without a huge order! I will let you know what I think of it Michele > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 8, 2005 Report Share Posted September 8, 2005 > We had some sauerkraut that we made with some whey that had been in the > frige (maybe too long?) and it is almost carbonated. Could this be the > whey? > > Gwen I have made kraut with and without whey. I prefer without. It is much crunchier. I have had the same problem with some of my fermentations tho. It seems that no matter how long I have them, they seem to bubble like crazy when I open up the jar. This includes ferments with and without whey. I thought that it might be the spring water that I use for some, but not all of the ferments call for water. And some of them have had a funny taste. It isn't a bad taste, just a little weird. I'm not sure what it is. Has anyone run into the " crazy bubbles " in their ferments? Therese Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 23, 2006 Report Share Posted May 23, 2006 Hi I use my whey to soak oatmeal for my daughter. I also use it to soak beans and sometimes when a recipe calls for water and I don't have any stock defrosted I use whey. In addition there is a recipe in NT for a sports drink using whey. HTH, h Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 14, 2011 Report Share Posted November 14, 2011 JanetGet some whole milk yogurt and pour off the liquid, that is whey. Bonnie www.bonniesherbals.com“creating radiance with herbs and water” http://www.facebook.com/RadiantHealthforLifehttp://www.twitter.com/_RadiantHealthhttp://www.linkedin.com/in/bonnierogersComing soon: we are rebranding, our new name will be www.RadiantHealthforLife.com.com From: [mailto: ] On Behalf Of Janet FowlerSent: Monday, November 14, 2011 4:48 PM Subject: RE: Fermented Ginger Carrots Lea Ann,That recipe for ginger carrots sounds good and very easy. One question, where do you get whey? Is it by the milk in the grocery store or is it at a health food store? Is it whey protein powder?Thanks,Janet Quote Link to comment Share on other sites More sharing options...
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