Re: anybody here ever try diatomaceous earth....?

[Guest guest]

Or try a ¼ teaspoon of Pascalite www.pascalite.com

<http://www.pascalite.com/> It really helps with dysbiosis

Connie

_____

From: nutrition

[mailto:nutrition ] On Behalf Of bvgftr2

Sent: Tuesday, August 01, 2006 7:34 PM

nutrition

Subject: anybody here ever try diatomaceous earth....?

there is a lot written about this and how good it is to fight

parasites internally for humans and animals.........

i've started taking some but wondering how in the world i might

continue it indefinitely...

it qualifies as microbial...only because it's dust...such fine

dust..........200 million year old dust........geez....?!

i'm taking a level teaspoon they want people to take a heaping

teaspoon..........

taking a teaspoon a day of ground up rock, well.........

not sure i can do this........

[Guest guest]

bvgftr2 wrote:

>

> there is a lot written about this and how good it is to fight

> parasites internally for humans and animals.........

> i've started taking some but wondering how in the world i might

> continue it indefinitely...

>

Well, OK, I have goats and goats get parasites. But

even the most avid goat-ists say to only de-worm them

once or twice a year. Really, they (or you) don't need it

daily! One med I use with them is diatom. earth. It is

mixed with stuff they like to eat. Tobacco works too:

I sometimes wonder if that's why chewing tobacco

became so popular.

For humans, I'd recommend putting it in a smoothie

if you are concerned about parasites. I don't think

most people with gut problems actually have

parasites though: probably dysbiosis, probably brought

on by food intolerance (undigested food breeds bacteria

you weren't meant to have, bottom line). The Pascalite

suggestion *works* for people, even without dietary

changes, and I've found for me that eating seaweed works

really well too (and it's said to kill parasites too: I make it

into crackers or eat it plain, it's a great vegetable).

-- Heidi

[Guest guest]

Oh, yeah I've read about the probiotic dirt capsule, tried the other

main page for parasites..capsules to bad could not get the whole kit

then.

Audrey

<snippet>

> there is a lot written about this and how good it is to fight

> parasites internally for humans and animals.........

> i've started taking some but wondering how in the world i might

> continue it indefinitely...

> it qualifies as microbial...only because it's dust...such fine

> dust..........200 million year old dust........geez....?!

> i'm taking a level teaspoon they want people to take a heaping

> teaspoon..........

> taking a teaspoon a day of ground up rock, well.........

> not sure i can do this........

>

[Guest guest]

What was that about pregnant woman who use to eat clay?

Audrey

>

<snippet>

> Or try a ¼ teaspoon of Pascalite www.pascalite.com

> <http://www.pascalite.com/> It really helps with dysbiosis

>

> > Connie

>

>

[Guest guest]

>> What was that about pregnant woman who use to eat clay?

Audrey

Yeah, when you are lacking certain minerals

you crave clay. But it was a tradition in many

societies: the Incas dipped their potatoes in

clay, which probably detoxed the solanine.

Also I heard it was taken on one of the space

missions to help reduce bone loss. It provides

calcium and silica, I think (there are lots

of types of clay though etc.).

-- Heidi

[Guest guest]

Hi Heidi,

I was asking because, I thought I'd remembered something bad about

it? Where they were trying to get them to stop eating it? Very vague

sorry, some tid bit in the back of my brain.

Audrey

<snippet>

>

> Yeah, when you are lacking certain minerals

> you crave clay. But it was a tradition in many

> societies: the Incas dipped their potatoes in

> clay, which probably detoxed the solanine.

> Also I heard it was taken on one of the space

> missions to help reduce bone loss. It provides

> calcium and silica, I think (there are lots

> of types of clay though etc.).

>

> -- Heidi

>

[Guest guest]

> Hi Heidi,

> I was asking because, I thought I'd remembered something bad about

> it? Where they were trying to get them to stop eating it? Very vague

> sorry, some tid bit in the back of my brain.

> Audrey

Yeah, there is this thing in the medical community where

they call the practice " pica " and it's considered an illness.

Which, in some cases it might be, although more recently

they've decided that women who eat large amounts of

clay are probably short on minerals and it's a case of

" self medicating " . Some people though, are just clinically

crazy and will start eating dirt for meals, which isn't

a good thing to do.

In some parts of the country though, it's more like a

cultural thing: the women bake " brownies " of clay

and eat them in " clay parties " . They are picky about

the taste and the source of the clay.

The problem with digging up clay and eating it is,

I think, that we've lost the cultural part of it. I mean,

these are poor women mostly, and they don't have

the cultural knowledge of " where are the good clay

spots " . Some clay deposits can be high in stuff like

lead. And some kinds of clay can cause severe

constipation (impaction), which also happens to

cats who eat kitty litter. And, if the clay is not baked,

it can carry parasites (esp. in the deep South, where

hookworm was common).

Anyway, the Kaopectate people got " bit " by this

some years ago, when it turned out the clay they

were using was rather high in lead. I don't think

anyone was actually damaged by that ... clay tends

to pull lead OUT of the body ... but they stopped

using clay for that reason.

The clay I eat, I eat maybe 1/4 tsp (not a whole

brownie!), and I expect it's been tested for lead

content, and it's one that the Indians used traditionally,

and it's from deep in a mountain so unlikely to have

parasites. The clay in my backyard ... we have a

huge amount of it, thick grey stuff ... I don't eat.

-- Heidi

[Guest guest]

Remind me not to ask to lick the bowl when I visit there.

Clay-dough...urg!

-------------- Original message --------------

From: Heidi <heidis@...>

> In some parts of the country though, it's more like a

> cultural thing: the women bake " brownies " of clay

> and eat them in " clay parties " . They are picky about

> the taste and the source of the clay.

[Guest guest]

Yes, recall it was a craving thing.

Oh, great when husband wants to move down to Texas later.

Thought lead had something to do with it. Oh, yeah has lots of clay in

front streetway.

Audrey

<snipet>

And, if the clay is not baked,

<it can carry parasites (esp. in the deep South, where

> hookworm was common).

The clay in my backyard

> -- Heidi

>

[Guest guest]

Hi Heidi,

I have a magazine recipe around here somewhere for baking a chicken in

clay? Looked really tasty too. Try to recall which magazine. Cooking

Ilustrated?

Audrey

<snippet>

>

> Yeah, when you are lacking certain minerals

> you crave clay. But it was a tradition in many

> societies: the Incas dipped their potatoes in

> clay, which probably detoxed the solanine.

> Also I heard it was taken on one of the space

> missions to help reduce bone loss. It provides

> calcium and silica, I think (there are lots

> of types of clay though etc.).

>

> -- Heidi

>

[Guest guest]

>> Hi Heidi,

>> I have a magazine recipe around here somewhere for baking a chicken in

clay? Looked really tasty too. Try to recall which magazine. Cooking

Ilustrated?

Audrey

I've baked chicken in clay pots, but it's not exactly

the same as eating clay. I did enjoy my clay pot,

but I had to ditch it because it was gluten-impregnated.

I didn't get another one because I got the water

smoker, which makes me lazy. But yeah, they

work nicely!

-- Heidi

[Guest guest]

Ha. This reminds me a story my dad told me many times. When he was a boy in

Battle Creek Michigan, on one of his adventures he met a “hobo”. The man had

just somehow acquired a chicken. To my fathers surprise the chicken was

slathered and covered in thick mud, feathers and all (I never asked if it

was gutted), and thrown in what was left of a campfire. According to my dad,

when the baked dried mud was broken off later the feathers came off with it,

and he shared some of the best chicken of his life with the man. My dad now

has slight dementia and Alzheimer’s, but still recalls this story, first

told to me at least 40 years ago.

Russ Hutch

_____

From: nutrition

[mailto:nutrition ] On Behalf Of Audrey

Sent: Tuesday, August 08, 2006 5:44 PM

nutrition

Subject: Re: anybody here ever try diatomaceous earth....?

Hi Heidi,

I have a magazine recipe around here somewhere for baking a chicken in

clay? Looked really tasty too. Try to recall which magazine. Cooking

Ilustrated?

Audrey

<snippet>

>

> Yeah, when you are lacking certain minerals

> you crave clay. But it was a tradition in many

> societies: the Incas dipped their potatoes in

> clay, which probably detoxed the solanine.

> Also I heard it was taken on one of the space

> missions to help reduce bone loss. It provides

> calcium and silica, I think (there are lots

> of types of clay though etc.).

>

> -- Heidi

>

--

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[Guest guest]

Hi Heidi,

Water smoker? Oh this chicken was actualy wrapped in clay and tinfoil

to bake it. I want to get some of those clay pots though.

Audrey

<snipet>>

> I didn't get another one because I got the water

> smoker, which makes me lazy. But yeah, they

> work nicely!

>

> -- Heidi

>

[Guest guest]

Hi Russ,

I love to hear about old stories like this one, I can just drool

thinking about the taste. Must be the way they did an oven bake,

I've read about the corn pone and potatoes done in the fire.

It must be one of your fathers fond memories to still recall it.

Audrey

<snippet>

To my fathers surprise the chicken was

> slathered and covered in thick mud, feathers and all (I never

asked if it

> was gutted), and thrown in what was left of a campfire. According

to my dad,

> when the baked dried mud was broken off later the feathers came

off with it...

>

>

> Russ Hutch

>

>

>

[Guest guest]

> Hi Heidi,

> Water smoker? Oh this chicken was actualy wrapped in clay and tinfoil

to bake it. I want to get some of those clay pots though.

Audrey

Hm. That's interesting! I liked the hobo one too.

Anything to avoid defeathering!

I have read about cooking food in mud or clay. It

seems like a great idea. Except you would have to

be sure about the source of the mud or clay. Our

dirt is full of arsenic.

-- Heidi

[Guest guest]

Hello All,

I remember seeing a TV chef (the guy that is always

saying " BAM " & " Kick it up a notch " , can't remember

his name at this second) do a chicken in clay. It was

the grey craft-type clay. He rolled the clay out to

about one inch thick and large enough to completely

cover and enclose the bird. Bet the Food network

would have the instructions online if someone wants to

look for the info.

Hubby uses the diatamaceous earth to get rid of

earwigs that are eating our veggies and other plants

in the garden. Works very well on many bugs. I saved

an old shaker type spice container for him to use to

spread the dia-earth arround.

best to all,

Rae in Idaho

__________________________________________________

[Guest guest]

Figured that, they bought this clay, need to find the recipe for the

type. Audrey

<snippet>

> I have read about cooking food in mud or clay. It

> seems like a great idea. Except you would have to

> be sure about the source of the mud or clay. Our

> dirt is full of arsenic.

>

> -- Heidi

>

[Guest guest]

> Figured that, they bought this clay, need to find the recipe for the

> type. Audrey

There is something very ironic about that. Our ancestors

used mud and clay because ... well ... that's what they

had. Now we BUY clay to cook a chicken! Probably imported

from the Himalayas or something, by jet.

-- Heidi

[Guest guest]

At 11:46 PM 8/8/2006, hutchndi wrote:

>

>Ha. This reminds me a story my dad told me many times. When he was a boy in

>Battle Creek Michigan, on one of his adventures he met a “hobo”. The man had

>just somehow acquired a chicken. To my fathers surprise the chicken was

>slathered and covered in thick mud, feathers and all (I never asked if it

>was gutted), and thrown in what was left of a campfire.

Yep, the Chinese variation of this is called " Beggar's Chicken " . In modern

kitchens it's made with a flour and salt crust, which is then cracked and peeled

off after baking. For one example see

http://kuali.com/recipes/viewrecipe.asp?r=1289

[Guest guest]

I saw them make that in Vietnam on " A Cook's tour " on BBC food. Looked

pretty good, even if it doesn't sound the greatest...

On 8/11/06, <meritra@...> wrote:

>

> At 11:46 PM 8/8/2006, hutchndi wrote:

> >

> >Ha. This reminds me a story my dad told me many times. When he was a boy

> in

> >Battle Creek Michigan, on one of his adventures he met a " hobo " . The man

> had

> >just somehow acquired a chicken. To my fathers surprise the chicken was

> >slathered and covered in thick mud, feathers and all (I never asked if it

> >was gutted), and thrown in what was left of a campfire.

>

>

> Yep, the Chinese variation of this is called " Beggar's Chicken " . In

> modern kitchens it's made with a flour and salt crust, which is then cracked

> and peeled off after baking. For one example see

> http://kuali.com/recipes/viewrecipe.asp?r=1289

>

>

>

>

>

[Guest guest]

Shucks, I could not get that one yet.

But thanks for the site.

Audrey

<snippet>

I saw them make that in Vietnam on " A Cook's tour " on BBC food. Looked

> pretty good, even if it doesn't sound the greatest...

>

>

[Guest guest]

> Hello All,

> I remember seeing a TV chef (the guy that is always

saying " BAM " & " Kick it up a notch " , can't remember

his name at this second) do a chicken in clay. It was

the grey craft-type clay. He rolled the clay out to

about one inch thick and large enough to completely

cover and enclose the bird. Bet the Food network

would have the instructions online if someone wants to

look for the info

Hey, that's a great idea! The grey clay they sell

at the pottery store is in fact tested for lead and

such (it's " certified lead free " at Seattle Pottery).

And it's pretty cheap. Red clay has iron in it,

which might make the bird red too (and it might

taste like iron, which isn't necessarily toxic but

it wouldn't taste great). White clay has the fewest

extra minerals in it.

Also, clay is really eco-friendly. When you are

done with it, just toss it into the bushes and it

becomes part of the earth again.

My high school math teacher once shared

his favorite recipe, which was " chicken in a bag " .

You rub the chicken with honey, then rub a paper

bag with oil, put the chicken in the bag, tie

it up, and bake it. As I recall, it was quite good.

I like the idea better than using one of those

plastic ones they sell for baking.

Hmmm ... how about clay turkey? I mean, turkey

is one of those things you have to bake forever and

tends to get dry.

--- Heidi

[Guest guest]

relatively simple to do. Build a fire, a small pit works well if you are

camping, etc... You want coals NOT live flame. Create a hole in the coals

so that bird can be completely surrounded and covered with them.

Make enough mud to pack roughly 3/4 " to 1 " around the bird. (Assume that it

is gutted and plucked less head and feet). We never tried to get fancy with

what kind of mud/clay we were using. Whatever was around is what was used.

Throw it in coals and wait until mud is completely dry and cakes off (large

cracks that start to split off bird. (probably hour to 1 1/2 hrs depending

on size). The skin will peal off with the dry mud.

Trick is to not use too large a bird. The coals will provide heat in the

400-450 deg F range and do a great job. Have done this for more than 30

years while hunting/camping/living in the back woods. Taught it to

literally hundreds of Boy Scouts as well.

Regards,

Bruce Guilmette PhD

Survive Cancer Foundation, Inc.

http://survivecancerfoundation.org

_____

From: nutrition

[mailto:nutrition ] On Behalf Of Heidi

Sent: Friday, August 18, 2006 12:45 PM

nutrition

Subject: Re: Re: anybody here ever try diatomaceous earth....?

> Hello All,

> I remember seeing a TV chef (the guy that is always

saying " BAM " & " Kick it up a notch " , can't remember

his name at this second) do a chicken in clay. It was

the grey craft-type clay. He rolled the clay out to

about one inch thick and large enough to completely

cover and enclose the bird. Bet the Food network

would have the instructions online if someone wants to

look for the info

Hey, that's a great idea! The grey clay they sell

at the pottery store is in fact tested for lead and

such (it's " certified lead free " at Seattle Pottery).

And it's pretty cheap. Red clay has iron in it,

which might make the bird red too (and it might

taste like iron, which isn't necessarily toxic but

it wouldn't taste great). White clay has the fewest

extra minerals in it.

Also, clay is really eco-friendly. When you are

done with it, just toss it into the bushes and it

becomes part of the earth again.

My high school math teacher once shared

his favorite recipe, which was " chicken in a bag " .

You rub the chicken with honey, then rub a paper

bag with oil, put the chicken in the bag, tie

it up, and bake it. As I recall, it was quite good.

I like the idea better than using one of those

plastic ones they sell for baking.

Hmmm ... how about clay turkey? I mean, turkey

is one of those things you have to bake forever and

tends to get dry.

--- Heidi

[Guest guest]

Bruce Guilmette, PhD wrote:

>relatively simple to do. Build a fire, a small pit works well if you are

>camping, etc... You want coals NOT live flame. Create a hole in the coals

>so that bird can be completely surrounded and covered with them.

>[...]

Oooh, you just brought to memory the last hangi I went to... wow, that's

a long time ago! With a hangi, you build the fire on top of rocks in a

pit, and when the fire dies down, remove the ash and coals, lay down

some broad leaves or drenched sacks, and layer wrapped food on top, then

cover with more broad leaves or sacks and top off with dirt. A few hours

later, mmmmm!

http://en.wikipedia.org/wiki/Hangi

--

Ross McKay, Toronto, NSW Australia

" There is more to life than simply increasing its speed. " - Mahatma Gandhi

[Guest guest]

The chef of whom you speak is Emeril Lagasse.

-

www.zenpawn.com/vegblog

>

> Hello All,

> I remember seeing a TV chef (the guy that is always

> saying " BAM " & " Kick it up a notch " , can't remember

> his name at this second) do a chicken in clay.