Apple Pectin/Malic acid

[Guest guest]

Thanks. I remember reading " apple pectin or malic acid " but didn't realize

the function of the word " or " . I have been thinking that there were two

agents to help with aluminum and not one. Thanks for the clarification.

Question: Can the apple pectin be added to baked goods or is it ruined

through high heat?

[ ] Re: I still need help with these questions.

Thanks<BR>

> <BR>

> <BR>

> > Thanks. The reason I have held off on the Malic Acid is I thought I<BR>

> > read in an earlier post that Andy said it really didn't chelate well<BR>

> > or just moved things around or there was some problem with it I

don't<BR>

> > remember for sure. Anyone out there try it with positive results?<BR>

> > Anybody remember why Andy didn't recommend it? Joanna<BR>

> > > Malic acid is suppose to chelate alluminum.<BR>

> > > I think most of us use milk thistle to protect the liver, I give

it<BR>

> > with<BR>

> > > chelation and off chelation.<BR>

> > > ----- Original Message -----<BR>

> > > From: " johahna " <johahna@h...><BR>

> ><BR>

> > > ><BR>

> > > > Although my daughter did not meet the counting rules her

Aluminum<BR>

> > > > was 46 with a reference range of <8. If it turns out it is not a<BR>

> > > > mercury problem and I can find no current exposure to the<BR>

> > aluminum<BR>

> > > > (possibly from previous vaccinations) what can I do?<BR>

> > > ><BR>

> > > ><BR>

> > > > Thanks in advance for all your answers. Joanna<BR>

> ><BR>

> ><BR>

> ><BR>

> ><BR>

> > =======================================================<BR>

> >