Guest guest Posted October 9, 2006 Report Posted October 9, 2006 I have numerous questions coming up as I read through all the great info.I'll throw in three. 1. Hard cheese has nearly 1% milk sugar in it and butter has a trace. Why is hard cheese eliminated when it's so close to butter in amounts? I really need to understand this as I haven't noticed it making my symptoms worse. I do notice it with cream cheese and cottage cheese however. 2.Can I use sodium ascorbate that's already formulated instead of mixing the ascorbic acid crystals with baking soda? 3. How long does fake cream keep in the fridge and is it supposed to be as solid as jello?- that's how my first try turned out. Thanks, Anita Quote
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.