Guest guest Posted October 5, 2000 Report Share Posted October 5, 2000 , This treatment is used for many cancer conditions too. I beieve it is commonly called a Stem Cell transplant. It is not so popular as it does have certain serious risks. ~ bone marrow hey, i am amazed at this issue. why is this not more known publicly? i just have to say that if a doc could tell me that a bone marrow transplant would have even 75% percent chance of doing the things that you all are describing, i'd jump on it soooo fast you'd miss me if you blinked! i dont care if i would have to spend six whole weeks in the hospital or get ill on top of it. do you have any idea how much time i have spent in the hospital anyway? and then how sick i get from all the anaesthetics and drugs on top of it? then, all the months and months of agonizing therapy? please, itd be soooo worth it!! i am definitely going to ask a doc about this. leonard, i wish you the best of luck!brandy_________________________________________________________________________Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com.Share information about yourself, create your own public profile at http://profiles.msn.com.For links to websites with JRA info visit: http://www.geocities.com/Heartland/Village/8414/Links.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 22, 2006 Report Share Posted March 22, 2006 I made stock from marro bones. I saved the fat, anyone know how long this can last in the 'frigde? THe stock itself I drained and saved in freezer and some in 'frigde. What can I do with the marrow that I separted form the bones? I was thinking of a pate? Blend it with some raw butter, a little stock, celtic sea salt,.... and what else.....? Thanks, TT Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 22, 2006 Report Share Posted March 22, 2006 >The lifespan of the fat depnds on: 1. temperature of preservation 2. airtightness. Freezerburn is a killer. 3. microbial contamination - it's in everything, let's not be silly about that. 4. Length of time between 'processing' and freezing. 5. Type of thawing process when ready to conmsume. All things right on, can last a very, very long time. SCott > I made stock from marro bones. I saved the fat, anyone know how long this can last > in the 'frigde? THe stock itself I drained and saved in freezer and some in 'frigde. > What can I do with the marrow that I separted form the bones? I was thinking of a > pate? Blend it with some raw butter, a little stock, celtic sea salt,.... and what else.....? > Thanks, > TT > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 22, 2006 Report Share Posted March 22, 2006 .. > > What can I do with the marrow that I separted form the bones? I > was thinking of a > > pate? Blend it with some raw butter, a little stock, celtic sea > salt,.... and what else.....? > > Thanks, > > TT > Was just reading and (a fun read) and she made a pan broiled steak with marrow sauce: After cooking the steak, remove it, add some butter and shallots ancd cook for a minute. pour in some dry white wine or vermouth (1/2 c), boil it down and scrape up coagulated juices.. Off heat add buttter, salt and pepper, parsley and marrow. spread on steak and serve. Ellen > > > > > > > > <HTML><!DOCTYPE html PUBLIC " -//W3C//DTD XHTML 1.0 Transitional//EN " " > http://www.w3.org/TR/xhtml1/DTD/xhtml1-transitional.dtd " ><BODY><FONT > FACE= " monospace " SIZE= " 3 " > > <B>IMPORTANT ADDRESSES</B> > <UL> > <LI><B><A HREF= " / " >NATIVE > NUTRITION</A></B> online</LI> > <LI><B><A HREF= " http://onibasu.com/ " >SEARCH</A></B> the entire message > archive with Onibasu</LI> > </UL></FONT> > <PRE><FONT FACE= " monospace " SIZE= " 3 " ><B><A HREF= " mailto: > -owner " >LIST OWNER:</A></B> Idol > <B>MODERATOR:</B> Wanita Sears > </FONT></PRE> > </BODY> > </HTML> > > > > Quote Link to comment Share on other sites More sharing options...
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