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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 with you Claude as far as the type of condensed milk used by
JB, i.e. the unsweetened version. She made extensive use of the
product in many savory dishes such as: sauces, vegetables and
vegetable broths. In recipe #97, Potatoes with Garlic, condensed milk
is used interchangeably with regular milk with no sweet addition to
compensate as if the condensed milk was sweet.
In recipe # 99, Clear Vegetable Broth, JB states, "The savory flavor
can be moderated by adding 1-2 tablespoons of condensed milk."
Other recipes you might like to refer to are #'s, 28,72, 97,99, 110,
and 117.

Kind Regards,
Janice

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 the recipe, as
it permits a person to safely use less salt than is the norm and also
quickens the fermentation process, cutting it in half. I made a
batch of kimchee yesterday, and already it is progressing very
nicely. Yummmmm!!
**
KIMCHEE
2 Nappa/Chinese cabbage - firm, dense large heads
1 bunch green onions
1 Japanese white radish (optional) - peeled and sliced thinly
3 Tbl crushed red pepper - more if you like very hot kimchee
3 large cloves of garlic - crushed or finely slivered
1 Tbl salt
1 Tbl ginger - finely slivered or grated
1/2 tsp probiotics - can be purchased from Mike
water - follow directions for Mike's kraut maker

First, wash the kitchen sink and rinse well. Plug the drain and fill
half way or more with cold water.

Cut the bases from the onions and remove any unsightly leaves and
drop the onions in to the water. Cut the bases from the
Nappa/Chinese cabbages and wash the cabbage leaves and onions
together; then place the cabbage and onions on a large towel to drain.

Clean the sink again as before and plug the drain. Do NOT fill with
water.

Take several leaves piled one atop the other and slice them down the
middle lengthwise. Then put one pile atop the other and slice them
widthwise in approximately 3-4" lengths. Repeat till all the leaves
are sliced. Slice the onions into 3-4" lengths.

Dump the lot in to the sink (including the radish slices, if
desired). Add salt, red pepper, ginger, garlic and probiotics and
toss well. Let the mixture rest for about 10 minutes. Toss again.

Pack the mixture in to the kraut maker, occasionally using your
sparkling clean fist to add a bit more pressure or use another clean
device to do the job. Pack nearly to the rim of the kraut maker.

If using Mike's kraut maker, follow his directions regarding how high
to fill the jar with water. If using a crock, use that
manufacturer's directions. Also, you may need more salt if using a
crock.

Refrigerate after the fermentation process is completed - after 2
days for Mike's kraut maker, more for a crock.

ENJOY!!!

Jan B.

--- "Nelson Doucet" wrote:

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 hear my story from
my lips...

Please continue to keep us updated on your involvement with the production team, Newspaper/tv appearances, ect.

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?

Well wishes,

Jan B.

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 tastes all right put it in the fridge and start another batch. In the original recipe from the group from S. Africa they did not experience this but believe they have a tight lid on while it is working. It cannot "work" in the fridge--too cold.

Nelson

----------I think mine started having white fuzz at
the top on the 4th day and today is the 5th day. The whole thing
doesn't look bad, but because of the white fuzz at the top I guess
it is bad. It doesn't smell bad. Should I have had this in the
refrigerator the whole time or should I have had it out in the open---

Josie

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 and subsequently
under atmospheric pressure thickened at 40°-80°C. Afterwards the milk
contains a fat level of 4-10% and a fatfree dried substance of ~ 23%.
After homogenisation it is packed in cans or tubes and is again
sterilised which makes it last for a long time.
The US-American Gail Borden first developped an industrial method to
make condensed milk. The patent for this method has been given to him
on 19. August 1856. At the end of 1856 he set up a company for
distributing the product, the so-called 'Borden Milk Products LP'
which still exists in the US. 10 years later 2 Americans founded the
'Anglo-Swiss Condensed Milk Company' in Zürich (Switzerland) which
merged with 'Nestlé' in 1905. In Germany condensed milk was first
offered in 1886 by 'Pfunds dairy' in Dresden.
Reduced or 'preserved' milk has already been known earlier, e.g. in
India as 'Khoa' which was made of slowly thickened entire milk and is
primarily used as basis for desserts.
A very thick sweetened condensed milk is available, e.g. a brand
called 'Longevity' or 'Milchm?dchen' (milky girl). This milk is
suitable also as spread for bread & for the making of sauces and salat
sauces.
So I'm sure JB meant the 'original' unsweetened condensed milk which
may be not available in AUS.
Best regards,
claude



"Ilona Wright" wrote:

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 do not discuss anything else she did, or if she did anything else. She quite possibly could have changed nothing else but her attitude.

My question, holding a degree in radio in television, is how well your story will be edited. I would love the world to know more about BP, but worry of flax farms going up in flames does cross the mind, however... remember the SECRET!! dont think things like that, imagine the world living in health, and knowledge of the gift Johanna gave us. So in other words GO FOR IT, be honest, let people know what works. This is my opinion of course...

BTW.. Im starting a myspace page: www.myspace.com/budwigprotocol It will be designed to just spread the word and works of Budwig, as well as resources etc. pretty much like this forum..just for myspace crowd. I figure, being 22, that there are many other younger people wanting to find things for their parents dealing with cancer particularly.

I was debating on whether I should call it the "oilproteindiet" or something to do with cancer, but it seems on this forum most people call it the "BP" so I figured Id stick with that.

Sandra, would it be alright to post the testimonials and other files related on the myspace page??

David



"Bronwynn" wrote:

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
Secret.' So, it is not what I thougt it would be. But it is still equally amazing and filled with opportunities to do exactly what I want to do - share my messege.

So, sorry for the let down. That would've been pretty awesome. But I am still VERY excited about being hooked up with the production company that made it in the first place. And the best part is that it came to ME. Just fell in my lap.

My Dilemma still remains. What to share and not to share about Budwig. So please, keep those posts coming my way, as we all know how "News" can travel. Want to use these Journalists to my advantage.

Thanx all :) Woooooo hooooooo :)

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 to hear my story from my lips. We spoke for a while and then he had to go very abruptly. He called me again today. We finished our converstion from last week and THEY WANT ME FOR THE SECRET #2!!!!!!

I am just beside myself. Of course I said yes. Within the next few weeks his staff and I will be working out all the details and logistics. But the point is, this is my DREAM COME TRUE.
After finding the BP and healing, my biggest grandest dream has been to share the message about holistic healing and cancer and also about the Law of Attraction (which actually led me to the BP in the first place) And now it is actually happening!!! I've been laying in bed for months now, imagining myself sharing my story with millions of cancer patients and providing them with Hope and Truth about cancer. And now it is going to take place.

If you do not know what 'The Secret' is, it is a movie about something called "The Law of Attraction". The whole point of the movie is to convey the messege to the world that what one focus' on, subconsciously or consciously, "good" or "bad", wanted or not wanted, one will attract towards them. I wholeheartedly believe in this principal. If you do not, that's fine too. But I do. And I used it to heal. It's a great movie that has given hope and inspiration to millions around the world and I am absolutely thrilled to be a part of #2.

I have a dilemma which I need help with. I want to talk about the BP, but am unsure if I should. I want to tell the world that this is what has healed me and that it can heal them too. However, and there is a BIG however, I am concerned that the media will call it "hog-wash". And that the pharmeceutical companies will speak out and place false evidence that it doesn't work or is scientifically impossible. Or, God forbid, all of a sudden all the flax seed crops "coincidentally" catch on fire and the government of course would have "nothing to do with it". I just saw what happened when Johanna tried to tell authorities and people the truth about how easily cancer can be healed and I do not want what happened to her to happen to us. I do not want to harm her reputation or our future. DO you all know what I mean. It is soooooo obvious how the government supresses natural, cost-free cures. But, then again, if I did not share BP because I was "afraid" these things would happen, then I wouldn't be following my own advice that I just gave sweet Cindy not 24 hours ago. But it's
not just me who is involved here. It's all of you. And it's cancer patients around the world. What do you all think????? This is very important. This is our chance guys to help alot of people. Please please please let me know :)

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 1 tablespoon of celtic sea salt to the batch. Wait 5 days and
bingo you should have it. I think mine started having white fuzz at
the top on the 4th day and today is the 5th day. The whole thing
doesn't look bad, but because of the white fuzz at the top I guess
it is bad. It doesn't smell bad. Should I have had this in the
refrigerator the whole time or should I have had it out in the open
like I did with a clean kitchen towel over it. I think I need some
pointers. I was hoping to try my hand first with this 5 day
fermentation process before I tried something that was done for a
longer period of time.

My Dad has colon cancer and I thought I'd give this cabbage and
pineapple combination a try. I'm willing to try again. Should I
have a thermometer handy at all times? Not sure where I went wrong.
Can anyone help with the recipe or provide me with another easy
recipe? You guys are wonderful. I enjoy reading the daily posts.

Josie

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 different varieties of
cabbage.

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.

Nelson wrote:

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 mainly
for the very weak or for those in pain. They can be helpful but
are not necessary. However, I'm concerned about anyone using
kombucha. Isn't that made with sugar?

Sandra

[Non-text portions of this message have been removed]

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 kraut?

Well wishes,

Jan B.

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 me--less garbage!
Jan

Jan,
I drink a lot of something, then get an IV. I'm not
sure which the commercial was suggesting caused the
problem. The 2 work together.
--- Jan <jguinette@...> wrote:

I have had only 1 MRI and have not had any problems
w/ the injection.
However, I come straight home and get in my sauna
to sweat out the
toxins as quickly as I can

____________________________________________________________________________________

Got a little couch potato?
Check out fun summer activities for kids.

____________________________________________________________________________________

Luggage? GPS? Comic books?
Check out fitting gifts for grads at Yahoo! Search

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 until you tell
us ALL. Best regards, Rena.
--- "bootsjtbb" wrote:

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 &
Prevention reported the finding of researchers at the Arizona Cancer
Center that catechins derived from green tea help detoxify cancer-
causing compounds. The discovery may help explain the cancer
preventive effect of green tea found in a number of studies.

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 mainly
for the very weak or for those in pain. They can be helpful but
are not necessary. However, I'm concerned about anyone using
kombucha. Isn't that made with sugar?

Sandra