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Claude Wrote: 'condensed milk' (evaporated milk) is made out of milk by partially withdrawing water .........I'm sure JB meant the 'original' unsweetened condensed milk... Hi Claude and Ilona, I agree

Dear Nelson, For the first time, I am using the sauerkraut maker sold by Mike Snyder at www.therawdiet.com (I am in no way connected with Mike's company). At his suggestion, I am using probiotics in

Bronwynn Wrote: About a week ago a man named Josh from Prime Time Productions contacted me. He and the production staff who made "The Secret" had read my testimonial on their website and wanted to

Jan, Post your recipe--Nelson Dear list members, I absolutely L-O-V-E kimchee. Is there any reason that a person couldn't use Napa/Chinese cabbage rather than the usual head cabbage when making kraut?

Joise, What you have is very common in making kraut. It is called white scum--a harmless mould that occurs on the surface. Some old timers use to eat it. Just spoon if off and taste the kraut. If it

Hi Ilona, 'condensed milk' (evaporated milk) is made out of milk by partially withdrawing water. For elimination of germs and to extract albumin the milk is heated up to 85°-100°C for 10-25 minutes

well i tried making that url that i posted earlier on myspace, but something goofed up and wouldnt let me do it. i will post the new url soon. "Bronwynn" wrote:

I think its awesome. I am a fan of 'The Secret' pt1. The lady with breast cancer, who apparently just invisioned herself healthy, thanking God everyday for her healing, was cancer free. However, they

Well, just received an email from Josh and guess we had a little misunderstanding. There isn't a Secret #2 just yet, but I will be speaking with different Journalists on film and off about 'The

Oh my GOSH!!!!!!!!!!! About a week ago a man named Josh from Prime Time Productions contacted me. He and the production staff who made "The Secret" had read my testimonial on their website and wanted

Bronwynn You have a chance to share, what many of us have been desperately trying to do, but not knowing how. Go for it. If I could do it, I would. M

Someone not to long ago posted an easy cabbage and pineapple combination one could make that you ferment for only 5 days. You basically shred 1 large cabbage and 1 small pineapple + water and then add

jinglejan2001 wrote: Is there any reason that a person couldn't use Napa/Chinese cabbage rather than the usual head cabbage when making kraut? > Interesting article that tells the benefits of

I researched kombucha long and hard because I needed something while waiting for my kraut to ferment. G.T.'s kombucha has the same amt. of sugar as does Biotta's sauerkraut for an 8 oz. serving.

No reason that I know of. --Nelson Dear list members, I absolutely L-O-V-E kimchee. Is there any reason that a person couldn't use Napa/Chinese cabbage rather than the usual head cabbage when making

Lisa, The radiologist at the hospital where I have my PET done does not require the liquid to be drunk. He said he found it didn't make any difference in making things clearer. That's a plus for

Hi Janet, just jumping on the at-a-girl bandwagon, I am so happy for you. I also hope your oncologist is as interested as your family doc. Just like everyone else on the board, we will stay tuned

Study is first to show that green tea catechins detoxify cancerous compounds - The August, 2007 issue of the American Association for Cancer Research journal Cancer Epidemiology, Biomarkers &

Dear list members, I absolutely L-O-V-E kimchee. Is there any reason that a person couldn't use Napa/Chinese cabbage rather than the usual head cabbage when making kraut? Well wishes, Jan B.

Sandra, Am sure you will get a response from others but the sugar is used up by the fermenting action of the kombucha. Nelson Hi Cindy, Champagne and red wine are both optional and were included