question

[Guest guest]

Vona J Marengo wrote:

> Thanks Heidi: I was afraid to eat it! It really didn't have much taste

> to the much parts and I have been having stomach problems so did want to

> make things worse! I am glad that it can't make me sick! But it really

> isn't flavorful anymore. Kimchee I have kept for several years and it

> has been great! I know it is a long time but I am the only one who eats

> it!

>

> Vona

So who cares if it's a long time? Fermented foods often get BETTER as

they age (depends on your taste of course, and what you are after).

I've tried many ways of preserving garlic, and I have to say that I like

raw the best. When I said raw garlic upsets my tummy, it's only PLAIN

raw garlic that does that ... I have it on salads a lot, and I also

crush it on steak carpaccio, and I grate it on hard-baked bread slices

and drizzle it with olive oil. I also use raw onions in salads a lot,

and drop them into soups too.

OTOH I usually have red wine with dinner too ...

Kimchi is absolutely my favorite fermented vegie, and I tend to just add

stuff to it (like the garlic) rather than trying to ferment stuff like

garlic by itself. It CAN be done, but I just don't like the results as

much. Well, dill pickles are good by themselves, that's an exception: I

tried putting cukes in my kimchi and didn't like the results at all.

-- Heidi Jean

[Guest guest]

> That seems pretty low salt. I'm getting a hydrometer though, I'm not

> real sure what mind end up at.

How would you measure salt with a hydrometer?

The amount of salt I use is about as low as you can go with an unrefridgerated

ferment. I judge the

amount of salt by taste and I do use more than I could because it tastes better

with a bit more salt and I think there is less chance of spoilage. I'm not sure

about the exact amount that I use, I never measure anything. I think that

crushing the cabbage well helps to get the ferment off to a good start too. I

think you might need more salt for a less crushed mix or an open crock type

ferment.

>

> Interesting. I note that you keep your jars tightly sealed too.

>

Do you ferment your Kimchi in a closed jar? I find it works very well for me. I

have so much to process all at one time and I want to be able to eat it raw so

there isn't really any other way to do it that would be practical for me.

>

> So you grow your " regular cabbage " ?

>

For sure, Danish Ballhead, usually a couple hundred heads.

I grow everything in my pickled vegetables except for the salt. : -)

I think I will maybe invest in some row cover material and try some napa cabage

again this year. I wonder if a mid summer planting might give it lower

temperatures and lessen the tendency to bolt.

regards, Bruce

[Guest guest]

Bruce Stordock wrote:

> > That seems pretty low salt. I'm getting a hydrometer though, I'm not

> > real sure what mind end up at.

>

> How would you measure salt with a hydrometer?

I don't know, I haven't done it yet. That's how they measure salinity in

seawater fish tanks though. Of course, it only works for water, not for

salty cabbage.

> The amount of salt I use is about as low as you can go with an

> unrefridgerated

> ferment. I judge the

> amount of salt by taste and I do use more than I could because it tastes

> better

> with a bit more salt and I think there is less chance of spoilage. I'm

> not sure

> about the exact amount that I use, I never measure anything. I think that

> crushing the cabbage well helps to get the ferment off to a good start

> too. I

> think you might need more salt for a less crushed mix or an open crock type

> ferment.

Yeah, it doesn't really seem to be all that picky. I usually just taste

it also, if it tastes good, it'll ferment ok. But for brined meat I'd

like to be a little more scientific.

> Do you ferment your Kimchi in a closed jar? I find it works very well

> for me. I

> have so much to process all at one time and I want to be able to eat it

> raw so

> there isn't really any other way to do it that would be practical for me.

I have a Harsch crock, but I'm experimenting with ceramic weights in

jars, and those work quite nicely.

> > For sure, Danish Ballhead, usually a couple hundred heads.

> I grow everything in my pickled vegetables except for the salt. : -)

Wow. You must have a good sized garden! Or farm? Do you have a tractor?

And how do you store a couple of hundred heads? Do you make just one

huge batch of kraut?

>

> I think I will maybe invest in some row cover material and try some napa

> cabage

> again this year. I wonder if a mid summer planting might give it lower

> temperatures and lessen the tendency to bolt.

I planted my garden WAY too close together. This year we have this huge

field which will be mainly permaculture, berries and grapes, because the

septic system drains there and we aren't allowed to move the soil. I

think I can put heads of cabbage inbetween though, they'd have tons of

space and lots of clear, mulched room to grow. Plus the slugs won't get

to them easily there.

-- Heidi Jean

[Guest guest]

Hi Bruce,

" Napa " or Chinese Cabbage grows best in very cool temps..I planted

some late this last fall on a tip from a friend. He told me that

cabbage (especially Chinese), Daikon radish, cauliflower, and several

other cool weather crops will " overwinter " here.

He said, you can " plant em' in the late fall when the temp cools down,

they'll grow a little before winter, go dormant and be rested and

rooted to produce giant size heads in the early spring.

The temp here right now often lowers to freezing at night and is

between the upper 40's-50's, and the cabbage has already been starting

to grow again..this is great!

If you want to do a spring/late winter planting you need to start them

in flats indoors, well before the ground thaws (late winter/early

spring, think cool).. The few starts that I put in the patch, have

been snowed on several times, even buried by the snow a little.

We live at 3300 ft elevation, and apparently we have more of a

growing season than I realized!

BTW You mentioned bugs earlier...I came across this in my virtual

travels http://www.plantsfood.com/bm.htm..like foliar prohiotics and

food combined! Inhibit pathogens while supplying readily available

nutrients to your veggies.

The site is in reference to EM..(Effective Microrganisms " Microbial Innoculant " )

...It is being investigated by " Dominic and his In-Site " whether

similar results may achieved by using accumulated kefir whey to

ferment ferment microbial/compost teas containing things like..plant

matter/rock dust/bone and utilizing the rich liquid on/around

plants..Dom recently mentioned that he is trying it out..ironic that I

came across this site.

Take care,

Beau

On Thu, 27 Jan 2005 18:46:46 -0700, Bruce Stordock <stordock@...> wrote:

>

> > That seems pretty low salt. I'm getting a hydrometer though, I'm not

> > real sure what mind end up at.

>

> How would you measure salt with a hydrometer?

>

> The amount of salt I use is about as low as you can go with an unrefridgerated

> ferment. I judge the

> amount of salt by taste and I do use more than I could because it tastes

better

> with a bit more salt and I think there is less chance of spoilage. I'm not

sure

> about the exact amount that I use, I never measure anything. I think that

> crushing the cabbage well helps to get the ferment off to a good start too. I

> think you might need more salt for a less crushed mix or an open crock type

> ferment.

>

> >

> > Interesting. I note that you keep your jars tightly sealed too.

> >

>

> Do you ferment your Kimchi in a closed jar? I find it works very well for me.

I

> have so much to process all at one time and I want to be able to eat it raw so

> there isn't really any other way to do it that would be practical for me.

>

> >

> > So you grow your " regular cabbage " ?

> >

>

> For sure, Danish Ballhead, usually a couple hundred heads.

> I grow everything in my pickled vegetables except for the salt. : -)

>

> I think I will maybe invest in some row cover material and try some napa

cabage

> again this year. I wonder if a mid summer planting might give it lower

> temperatures and lessen the tendency to bolt.

>

> regards, Bruce

>

>

>

[Guest guest]

> > How would you measure salt with a hydrometer?

>

> I don't know, I haven't done it yet. That's how they measure salinity in

> seawater fish tanks though. Of course, it only works for water, not for

> salty cabbage.

I have a hydrometer. I will see what I can find out about measuring salt with

it before next kraut making season. I could strain some juice and test that I'm

sure.

> for brined meat I'd

> like to be a little more scientific.

Your best bet would be to mix a standard concentration by measure and use that

for brining. To be really accurate you could figure the molar weight of the salt

and water.

> I have a Harsch crock

I have a 10 liter Harsch, they're great aren't they. They make a 50 liter one

that I have my eye on, oh man! : -)

>

> Wow. You must have a good sized garden! Or farm? Do you have a tractor?

I live on my Dad's farm. We have three tractors and a cat. The cat sure comes in

handy. My garden is about half an acre as of last year, it tends to keep

growing.

> And how do you store a couple of hundred heads?

I make kraut and fermented vegetables out of it, and freeze some and give away

some.

> Do you make just one huge batch of kraut?

>

I make lots of smaller batches which are fermented and stored in glass jars. It

usually takes me two or three weeks to get it all done. I make 45 gallons or so

each year. 65 gallons was the most in one year so far.

> I wonder if a mid summer planting might give it lower

> > temperatures and lessen the tendency to bolt.

Shade cloth might even be an idea, and mulch helps to cool the soil a lot.

regards, Bruce

[Guest guest]

> Hi Bruce,

> " Napa " or Chinese Cabbage grows best in very cool temps..I planted

> some late this last fall on a tip from a friend. He told me that

> cabbage (especially Chinese), Daikon radish, cauliflower, and several

> other cool weather crops will " overwinter " here.

Where abouts in the world are you Beau?

There isn't much that will overwinter here in northern Alberta.

> The temp here right now often lowers to freezing at night and is

> between the upper 40's-50's, and the cabbage has already been starting

> to grow again..this is great!

Last week it poured rain here and the week before that it was -35° C.

The Great White North , Eh!

> If you want to do a spring/late winter planting you need to start them

> in flats indoors, well before the ground thaws

I start my own plants too. : -)

> We live at 3300 ft elevation, and apparently we have more of a

> growing season than I realized!

You should try growing Quinoa, it likes to grow at elevation.

We are close to that at 3100 feet or so. Our frost free period in the summer is

about 85 days.

> BTW You mentioned bugs earlier...I came across this in my virtual

> travels http://www.plantsfood.com/bm.htm ... like foliar prohiotics and

> food combined! Inhibit pathogens while supplying readily available

> nutrients to your veggies.

> The site is in reference to EM..(Effective Microorganisms " Microbial

> Innoculant " )

I am interested in EM. I am interested in Indigenous Microorganisms as well,

have you heard of it?

http://www.newfarm.org/features/0404/microorgs/index.shtml

> It is being investigated by " Dominic and his In-Site "

Dom's great, I'm sure he will come up with some interesting avenues of

investigation.

peace, Bruce

[Guest guest]

Bruce Stordock wrote:

> Your best bet would be to mix a standard concentration by measure and

> use that

> for brining. To be really accurate you could figure the molar weight of

> the salt

> and water.

Yeah, I think you are right, I gotta drag out my Chem books and refresh ...

> I live on my Dad's farm. We have three tractors and a cat. The cat sure

> comes in

> handy. My garden is about half an acre as of last year, it tends to keep

> growing.

That is just soooo coool ...

> I make lots of smaller batches which are fermented and stored in glass

> jars. It

> usually takes me two or three weeks to get it all done. I make 45

> gallons or so

> each year. 65 gallons was the most in one year so far.

Wow! You've given me a role model to emulate!

>

> > I wonder if a mid summer planting might give it lower

> > > temperatures and lessen the tendency to bolt.

>

> Shade cloth might even be an idea, and mulch helps to cool the soil a lot.

Actually our problem is usually too little sun. Lots of big trees. The

Napa didn't bolt at all, it just got slugged to death. Collards, OTOH,

did real well, slugs didn't bother them much. The collards overwintered

too, and I've heard salad greens will too. I got a mini-greenhouse and I

think I'll start some seeds and see how they do in the early spring.

-- Heidi Jean

[Guest guest]

> Wow! You've given me a role model to emulate!

>

Lol! Most of the garage is used for tables with drying jars and places for

cutting cabbage and buckets and bowls for various vegetable ingredients, not to

mention the piles of cabbage, garlic, carrots, cukes, onions, etc. It is quite

the production. : -)

Bruce

[Guest guest]

Hi , I was just down there in Panama for a visit last month.I grew up

there and am thinking of retiring there in a few years.Where do you live?We

loved El Valle de Anton .

There should be a few people here who can help you learn to make coconut oil.

Also search the archives I believe the info you seek can be found there in great

detail.

I saw at the Tropical traditions website at one time a device to help grate the

fresh coconut. I think they had one at Wilderness Family as well,a different

kind.I remember grating the fresh coconut is the first step.

I wonder how someone would ship a gallon of coconut oil to Panama?I wonder how

much that could cost.

When I was in Bocas del toro I found some cocnut oil, but the little I saw did

not appear to be a good quality. Do you hve friends in Bocas who could check on

quality .etc.Manufacturing the coconut oil itself is a very time consuming

process.If you found a good quality source It would be a good thing.

IN NC

IN NC

Ratliff <bratliff@...> wrote:

Greetings from yan yet another newbie. Is information available on

the fermention extraction method of extracting coconut oil? If so is

it a long involved process?

Best Regards Ratliff in Panama where there are plenty of

coconuts.

[Guest guest]

Good question. I know people who successfully used SSRIs in just that

manner. Most of them were treated by GPs rather than psychiatrists.

Two of these stories are recent, one in the past 2-3 years, the other

happening now.

>

> Not theoretical, or making a statement in guise of a question.

> Sincerely seek an answer if anyone knows.

>

> The first time I was prescribed an SSRI was back in the early 90s. I

> distinctly recall my doctor saying that we could only take these

> drugs for 3 to 6 months and not any longer. He tracked me monthly,

> and I had to answer a ton of questions every month. I stayed on them

> only 4 months, got through a rough time and life went on. I know of

> several people who have shared similar experiences.

>

> When did the duration for prescribing SSRIs change? When did the

> rigid screening go away. Was there a turning point or research study

> that changed the protocol?

[Guest guest]

Good question. I know people who successfully used SSRIs in just that

manner. Most of them were treated by GPs rather than psychiatrists.

Two of these stories are recent, one in the past 2-3 years, the other

happening now.

>

> Not theoretical, or making a statement in guise of a question.

> Sincerely seek an answer if anyone knows.

>

> The first time I was prescribed an SSRI was back in the early 90s. I

> distinctly recall my doctor saying that we could only take these

> drugs for 3 to 6 months and not any longer. He tracked me monthly,

> and I had to answer a ton of questions every month. I stayed on them

> only 4 months, got through a rough time and life went on. I know of

> several people who have shared similar experiences.

>

> When did the duration for prescribing SSRIs change? When did the

> rigid screening go away. Was there a turning point or research study

> that changed the protocol?

[Guest guest]

If i lose my pancreas doesn't that mean I will have to go on insulin?

If my liver is round shaped now doesn't that mean anything?

the WV hillbilly

[Guest guest]

Interesting questions! I am waiting for someone to answer! clara from OR

Re: [ ] Question

If i lose my pancreas doesn't that mean I will have to go on insulin? If my liver is round shaped now doesn't that mean anything? the WV hillbilly

[Guest guest]

i get little spots like that quiet often,however i do not get thining skin.i do

get bruises,that i have know idea where most of them come from.as for is

thinning skin a symptom i could not tell you personally i do not have this

problem.have many others though. sorry i can not be of assistance.

Ellana <eclarke@...> wrote:I've been doing a lot of research on the net

about 'symptoms' of a thyroid problem and haven't found the one I was looking

for so I'll ask the experts here:

Is thinning skin a symptom? Mine has become so thin the slightest brush against

anything will cause the skin to tear and bleed. I even have what I call 'blood

spots' on my arms that seem to pop up for no apparent reason.

Any and all answers greatly appreciated.

Ellana

[Guest guest]

could be multiple hormone deficiencies according to Hormone Solution by

Thierry Hertoghe MD---estrogen, progesterone, testostrone, DHEA---all work

with thyroid hormone. DHEA helped me a lot and can be bought at HFS.

Gracia

>

> I've been doing a lot of research on the net about 'symptoms' of a thyroid

problem and haven't found the one I was looking for so I'll ask the experts

here:

>

> Is thinning skin a symptom? Mine has become so thin the slightest brush

against anything will cause the skin to tear and bleed. I even have what I

call 'blood spots' on my arms that seem to pop up for no apparent reason.

>

> Any and all answers greatly appreciated.

>

> Ellana

>

>

[Guest guest]

Have your testestrone checked. I know it is a 'male' hormone, but

women need 'just a little'. About 8% to 10% of what men need. It

helps other things too.

> I've been doing a lot of research on the net about 'symptoms' of a

thyroid problem and haven't found the one I was looking for so I'll

ask the experts here:

>

> Is thinning skin a symptom? Mine has become so thin the slightest

brush against anything will cause the skin to tear and bleed. I even

have what I call 'blood spots' on my arms that seem to pop up for no

apparent reason.

>

> Any and all answers greatly appreciated.

>

> Ellana

>

>

[Guest guest]

I just found out that my adrenals are virtually non-functioning &

read that thinning skin can be a major symptom. I asked my doc about

it because I started burning in the sun when I had been very tough

skinned up until the past few years. I even got burned on my

stomach ... ok, no big deal right? Except for the fact that I had on

a tshirt & shorts!!!! Yes, my skin was so thin & sensitive I actually

was burned through my clothes. LOL Not REALLY funny, but kinda! And

this weekend a friend of mine piched my arm just playing around and

it left a bruise like I was hit by a sledgehammer ... he about cried

when he saw it the next day. He felt awful, but it comes with the

territory ... I still milked it though! ha!!! take care, Mon

I've been doing a lot of research on

the net about 'symptoms' of a thyroid problem and haven't found the

one I was looking for so I'll ask the experts here:

>

> Is thinning skin a symptom? Mine has become so thin the slightest

brush against anything will cause the skin to tear and bleed. I even

have what I call 'blood spots' on my arms that seem to pop up for no

apparent reason.

>

> Any and all answers greatly appreciated.

>

> Ellana

>

>

[Guest guest]

You might be interested in the information at PsychEducation.org.

It's the website of Dr. Jim Phelps....a psychiatrist who specializes

in bipolar disorder. He's very interested in the relationship between

thyroid function and bipolar disorder. He works with adults, but has links

to groups focused on children....and often responds to questions about

children with bipolar disorder at the Ask-a-doc column at the BipolarWorld

website.

Best thoughts,

On Sat, 2 Apr 2005, branflake012 wrote:

> has behavioral problems. She was diagnosed with ODD and has an

> evaluation scheduled for Bipolar Disorder. My mom (who has Graves)

> thought some of my daughters mood swings may be due to her thyroid

> being out of whack. That's what originally prompted us to go ahead

> and run tests on both of them.

[Guest guest]

Thank you !

I haven't had much luck with local info in the mental/behavioral area at

all, I'm very eager to check out the

site you remended!

Re: Question

>

> You might be interested in the information at PsychEducation.org.

> It's the website of Dr. Jim Phelps....a psychiatrist who specializes

> in bipolar disorder. He's very interested in the relationship between

> thyroid function and bipolar disorder. He works with adults, but has links

> to groups focused on children....and often responds to questions about

> children with bipolar disorder at the Ask-a-doc column at the BipolarWorld

> website.

>

> Best thoughts,

>

>

> On Sat, 2 Apr 2005, branflake012 wrote:

>

>> has behavioral problems. She was diagnosed with ODD and has an

>> evaluation scheduled for Bipolar Disorder. My mom (who has Graves)

>> thought some of my daughters mood swings may be due to her thyroid

>> being out of whack. That's what originally prompted us to go ahead

>> and run tests on both of them.

[Guest guest]

I had that same problem. Simple surgery--same day or overnight procedure. Doctor went back into same scar on back, removed screws, and then pain free. Recovery time was time it took for scar to heal (which was much quicker than back surgery). Of course, my fused bone had fused very well and back still fused well after 3 years.

Laurie

Question

Has anyone in the group had a fusion then have a screw to startbacking out? would like to know what options there is correcting it.Norm

[Guest guest]

norm

i had fusion done 14 months ago and i started having severe low back pain. i went back to the surgeon and he did a cat scan and x-rays and 2 screws had backed out . they had to go back in and put new screws and rods in . he gave me 2 options 1st deal with the pain or 2nd go in and fix it. i chose to fix it due to how bad the pain was, that was 3 weeks ago and i feel good very little pain in my back. hope this helps .

from Indiana

[Guest guest]

My guess is is the B-12 shot, Ellana... I've never had that kind of

'charged' reaction to taking Armour (unfortunately!). But I do hear that

is a typical kind of response to B12 injections, it really seems to kick up

the energy level.

I'm really glad to hear you are feeling so well

Question

> My doctor prescribed 60mg of Armour. I took my first pill yesterday, along

> with DHEA, B-6 and Folic Acid. 30 minutes after swallowing, I got a

> charge, an uplifting, and it lasted until 5am this morning before I could

> finally get to sleep. I was up at 8:15 feeling like I had had a full

> night's sleep.

>

> Was it the Armour that got me 'charged'?

>

> Ellana

>

>

[Guest guest]

Goodness. If 1cc does that, make mine a double next time. I got my bathroom and

kitchen cleaned at 2 am in the morning. Hubby woke up and thought he was in the

wrong house! LOLOLOL

How long is the injection good for?

Ellana

[Guest guest]

LOL.....

I think it's good for about a month.... typically they schedule the

injections on a monthly basis.

Re: Question

> Goodness. If 1cc does that, make mine a double next time. I got my

> bathroom and kitchen cleaned at 2 am in the morning. Hubby woke up and

> thought he was in the wrong house! LOLOLOL

>

> How long is the injection good for?

>

> Ellana

>

>

[Guest guest]

Thanks, . You're a gem.

Ellana

PS: Is it June yet?