Guest guest Posted August 21, 2005 Report Share Posted August 21, 2005 Chris- >Can you think of anything crunchy I can eat? Err, pork rinds? Not exactly a health food, but they'll do for crunchiness in a pinch. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2005 Report Share Posted August 21, 2005 Robin- >I just phoned them and they said that they *tried* soaking >the nuts first except that mold then forms too easily and so they >can't do it. Tell them to use a lot more salt. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2005 Report Share Posted August 21, 2005 Suze- >, any idea why he recommends *betaine* HCL? I take Thorne's Bio-Gest >which contains 240 mgs Betaine HCL and 240 mgs Glutamic acid HCL per >capsule. Actually, he recommends that people try both to see which works best for them, though betaine is much more commonly available than the glutamic form. That said, I'd be nervous about excitotoxicity, so I stick with betaine, which is a useful compound unto itself. >Also , what HCL product do you take? And does it contain ox bile? I'd >love to find one with a higher dose of HCL than mine but that also contains >ox bile, pancreatin and pepsin, and has no additives. This describes >Bio-Gest except the type and amount of HCL and a few hypoallergenic >additives. At the moment I'm taking NOW, sometimes mixed with Pure Encapsulations, depending on the amount of protein in the meal, but I'm always on the lookout for something better. I tried Jarrow's bile acid factors supplement once and suffered from excruciating pain, though. I suppose that could've been from feeding giardia, though, in which case it'd be worth trying again in a little while. It's bovine bile, though, and I'd think porcine would be much better -- if there is such a thing as a porcine bile supplement. As to additives, well, good luck. I haven't found a filler-free HCl yet. I've found pure bulk betaine HCl, but no pure bulk pepsin that would allow me to roll my own. Also, it doesn't seem like mixing pancreatin in with the HCl/pepsin is a good idea, as it should be taken right after the meal. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2005 Report Share Posted August 21, 2005 > As to additives, well, good luck. I haven't found a filler-free HCl > yet. I've found pure bulk betaine HCl, but no pure bulk pepsin that would > allow me to roll my own. Also, it doesn't seem like mixing pancreatin in > with the HCl/pepsin is a good idea, as it should be taken right after the meal. , I'm looking at a bottle of Quantum Betaine HCL, here, 650 mg, and it has no additives. B. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2005 Report Share Posted August 21, 2005 - >I'm looking at a bottle of Quantum Betaine HCL, here, 650 mg, and it >has no additives. Sorry, I misspoke. I haven't found a filler-free betaine HCl/pepsin combo, just a couple filler-free betaine HCl supps. I've also found bulk betaine HCl, but no bulk pepsin. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 23, 2005 Report Share Posted August 23, 2005 >-----Original Message----- >From: >[mailto: ]On Behalf Of Steph >> Under >>175C is supposed to be ok, although without without a calculator I'm >>not sure what that is F. >> >>Chris >> >> > >347F > >Steph So...uh...I usually fry my potatoes on medium heat. Anyone have any idea what temp that might be? Is there a way I could test it? Is it possible to crisp potatoes below 347, I wonder? Suze Fisher Lapdog Design, Inc. Web Design & Development http://members.bellatlantic.net/~vze3shjg Weston A. Price Foundation Chapter Leader, Mid Coast Maine http://www.westonaprice.org ---------------------------- “The diet-heart idea (the idea that saturated fats and cholesterol cause heart disease) is the greatest scientific deception of our times.” -- Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt University, Tennessee; heart disease researcher. The International Network of Cholesterol Skeptics <http://www.thincs.org> ---------------------------- Quote Link to comment Share on other sites More sharing options...
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