开云体育

Susan,

What a pearl at the end of your post - congratulations - you must be
over the moon about this.

As for those who will fall over, let them drop :)
It might do them some good.

Best wishes
Peter

--- In FlaxSeedOil2@..., "Susan Hamson" <sdhamson@...>
wrote:

By the way, I went 10 days without coughing up blood!! Praise the
Lord. First time I've gone over 3 days since it started in April.
Then Sat. & Sun. just specks! Still feeling great! Can't wait to
see my Dr. again in late Sept. He will be amazed that I am still
around. Guess I should write a litter to Stanford Hospital too and
let them know how well the BP is doing! They will fall over!!

Hi Eric,
I also use a Green Star.. and nothing like 20-25 mins to juice.
Best wishes
Peter

Hi Cindy and your husband,

I have managed to get into the world of reducing markers and tumour
sizes using only BP and Essiac. However, all along the way I was
(reluctantly) ready to use a targeted chemo to buy more time if I had
to. (All this agony is documented in earlier posts)

I have an alternative doctor, a friend since childhood, who gave me a
piece of advice I followed, but may not have mentioned much to the
group.

He was adamant that I tell NO-ONE about my cancer. I followed this
advice initially because I couldnt face telling everyone. I told my
wife of course, one other very old friend, and this group. That was
it. Not my grown up children, not my ancient mother. No-one. Reading
other people's posts I realise what a good piece of advice this was.
I do not have to cope with people's attitudes or beliefs in chemo or
whatever. I am just treated as normal. I just say my diet is some
sort of strict thing for a leg problem. They probably twitter behind
my back about the food, but that is a lot easier to cope with than
some of the attitudes others have had to face. Better to be regarded
as eccentric rather than suicidal I think.

I would counsel anyone I met now to take steps to limit the knowledge
of their cancer immediately. If you look at Loretta's posts, she has
a different slant on the same thing - keep away from people with
negative thoughts or attitudes about what you are doing.

Best wishes to you both
Peter

Bella Wrote:
"Is it possible to make a suitable mixture (either quark or cottage
cheese)from ordinary milk? Does one need to make buttermilk/yogurt
first or can the mixture be made straight from low fat milk. Because
of Jewish Dietary laws, it is not possible to find suitable ORGANIC
cottage cheese, so it needs to be made from scratch....."

Hi Bella,
Can you find organic yogurt to use as a starter for yogurt(which would
then be drained for yogurt cheese)? Or is there a probiotic in powdered
form that is kosher? If so, that could be added to organic milk to make
the yogurt.

Kind Regards,
Janice

Jan Wrote:
"Are nut milks compatible with this protocol?"

Hi Jan,
Nuts are allowed,and if I'm not mistaken all that's needed in addition
to the nuts is water to make nut milk. Can't be anything wrong with
that combination. As usual, best to make a small amount and consume
asap.

Regular milk and many types of cheese are used in many of the recipes
so I don't think JB would have any objection to a small amount of milk
in a bowl of cereal.

Kind Regards,
Janice

Are nut milks compatible with this protocol? I would love to have a
bowl of cereal (Ezekial sprouted cereal)!
Thanks,
Jan

Hi Steve,

Almost forgot about the soup :-)!
You can add either Oleolox or just plain flax oil to the soup (in the
bowl) just before serving. It's also recommended to add some
nutritional yeast flakes at the same time. They enrich the soup
nutritionally and the taste is fantastic. If you'd like some of the
recipe #'s let me know and I'll post them later.

Kind Regards (again :-),
Janice

Steve Wrote:
"Is it ok to mix the fo/cc mix in to something hot like a
soup/oatmeal?"

Hi Steve,
I think it should be fine, with a few cautions. JB used focc as a
sauce to be used with "piping hot" vegetables in many of her recipes
(105,106,107,).In at least one case the hot item is actually poured
over the focc and mixed together. I'll quote some of the instructions
from recipe # 145:
"Blend the Quark, Flax Seed Oil, milk and lemon thoroughly. Add
honey, salt, red pepper, finely chopped herbs and pressed garlic
cloves. Stir everything together well and pour it into a bowl. In a
frying pan, briefly warm the Oleolox and the bread crumbs and pour
over the sauce in the bowl. Stir briefly so that the hot fat is
stirred in and serve."

From the tone of all the above recipes, I don't think it would be
wise to actually cook the focc. Any recipes using a combination of
cold focc/hot food recommend using the hot item with the cold focc
right before serving. I have made a vegetable lasagna using the cold
focc, hot vegetable scenario in layers and it was very good. Again,
please be sure your dad consumes the food within in a few minutes of
preparation.

Kind Regards,
Janice

Jan,

I have been puzzled about that statement from the 1st time I read it. If the kraut is harvested, stored properly (cold) and eaten in a reasonable time it should keep its properties. I have never read anything that even hints on the subject. Maybe someone can shed light.

I think your kraut is fine.

Nelson


Sandra (or anyone),

Cheryl's recipe states:

To receive the benefits of the live lactobacillus bacteria, consume
the sauerkraut as soon as possible. After a short period of time the
bacteria will die out. That's why I make mine fresh weekly

My question:
How do you know at what point the lactobacillus bacteria is at its
peak? Is there some way to know when in the fermenting process it is
best to juice and store it?
This was the recipe that I used, but let it go 3 weeks because I
wasn't sure it was done. Am I going to have the probiotics in mine?
It didn't ever spoil or have fuzz or mold, and I never stirred it.

Thanks,
Jan

There's a lightweight, portable and inexpensive flax-seed grinder that most of us can readily use - teeth!

A tablespoon of nice fresh organic seeds, chewed for a half minute or so, will be mostly broken open to release their oil, nutrients and fibre in the most natural way. The taste is fine and it's good jaw exercise. A few seeds will escape, but with good mastication, only a few.

Ideal for when travelling, to combine with your favourite Budwig meal.

Try it...

Rob

--- In FlaxSeedOil2@..., "Nelson Doucet" <ndoucet@...>
wrote:

I am a little puzzled as to why Deborah put water in the smaller

lid. It is unlikely it would make a difference UNLESS it was air
tight. That is the lid in the jar would have to provide an air tight
seal. I think the lid in the brine kept the cabbage down below the
brine level. Of course I was not here and it worked. In the end that
is what counts. Maybe Deborah can comment.

Nelson

Exactly, Nelson. I was just following the example shown - water was put
in the smaller, inverted cap to keep the cabbage down. And, I did
monitor my jars, just because I wasn't sure what to expect, since I
didn't have the airlock/vent :)

Deb, in Iowa

Hi Lisa,

The beginning of the thread starts with this post title by Bronwynn:

I'm gonna be on "The Secret #2" / Have a BIG dilema too

Regards,
Janice

I have always stayed away from condensed milk. If fresh pasteurised milk is unhealthy then condensed milk which would have been made from pasteaurised milk also must be lower down the ladder.

So why does JB allow this.

Suzy



From: Janice
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

Hi. I missed something, somewhere. What interview
and by whom...could someone please direct me to the
proper message so I can look it up, or fill me in
please?
Lisa
--- Bronwynn <lovebronwynn@...> wrote:

Thank you all for your 2 cents. I will talk, as much
as I can about Budwig. I'll do some studying on all
the scientific/electron-based/light/hormone and
fatty stuff before being interviewed.

Bronwynn

____________________________________________________________________________________
Boardwalk for $500? In 2007? Ha! Play Monopoly Here and Now (it's updated for today's economy) at Yahoo! Games.

Does anyone here take Serrapeptase? I've heard that it's good for cancer. I
feel thatit helps me, I'm not sure how but I just feel better taking it.
Maybe even have more energy.
Barbara K.

Carolyn,

The Perfect Pickler jar has an air lock device that is commonly sold as a wine and beer making accessory. Beer and wine unlike cultured vegetables is very susceptible to wild yeast, molds, etc. ans spoils very easily All fermentation regardless needs a breathing outlet of some sort because the fermentation process produces gas. For instance in beer making if the process is not complete then it will continue when bottled and capped. It is not uncommon for bottles to explode. The air lock has a water barrier that allows gas to escape out the jar but no allow air (hence yeasts, etc) to enter. Very good idea.

Even though Debbie put a cover on it was loose enough to allow some seepage--gas escaped. If one makes it in a crock or glass jar, etc and covers with cheese cloth then it is not a problem but "white scum" will form and should be spooned out every other day. If you are using a glass jar with a lid about three fourths screw down gas will be able to escape. One should check every other day and see if in the process of escaping, the gas has also expelled water. You may need to add salty water to bring the cabbage back under the brine. This is probably true if it is allowed to go more than 5 days. Also the first 3 days will be more active as a rule. There are so many variables.

I am a little puzzled as to why Deborah put water in the smaller lid. It is unlikely it would make a difference UNLESS it was air tight. That is the lid in the jar would have to provide an air tight seal. I think the lid in the brine kept the cabbage down below the brine level. Of course I was not here and it worked. In the end that is what counts. Maybe Deborah can comment.

Nelson

The two emails below are very interesting to me. Nelson,
could you offer comments or knowledge about the two methods described
below?

Thanks,
Carolyn K.

"Melanie King" wrote:

When you make the kraut in a jar using devices similar to the Perfect Pickler, how does it work? What causes it to ferment faster than the traditional methods? What is so special about that little plastic vent thing in the lid of the jar? What if you just left a hole in the lid or maybe inserted a straw?

On Aug 15, 2007, Deborah Gammack wrote:
I purchased screw lids in two different sizes to fit my widemouth
and regular canning jars. I filled the widemouth quart jar to the
bottom of the neck with the cabbage/salt mix (no probiotics), inverted
the lid that would fit a regular jar, filled it with water and screwed
on the widemouth lid. I had no vent. I set it in a tub on top of my
refrigerator. Just a small amount of liquid oozed from the jar over the 5 days. My kraut was/is great!

My five day pineapple/cabbage combination just completed its five days
also. I had a tight lid on it ... when I opened it, it exploded out! LOL!.
It was VERY bubbly. It doesn't taste exactly like kraut ... more like
effervescent cabbage. Haven't had the courage to take much of it yet. Any
thoughts?

Angel

Ursula,

You wrote:

Josie: your sauerkraut is fermenting , there is nothing wrong. It
is producing the good stuff. If you look closely. you will see bubbles
forming on top of the fuzz, stir it twice a day and taste it to see
how sour the juice is.

I did not see bubbles in my kraut. Although, I did not check it
everyday (actually-only once in the 3 week time.) Should it have
bubbles at the time you store it?
Jan

Sandra (or anyone),

Cheryl's recipe states:

To receive the benefits of the live lactobacillus bacteria, consume
the sauerkraut as soon as possible. After a short period of time the
bacteria will die out. That's why I make mine fresh weekly

My question:
How do you know at what point the lactobacillus bacteria is at its
peak? Is there some way to know when in the fermenting process it is
best to juice and store it?
This was the recipe that I used, but let it go 3 weeks because I
wasn't sure it was done. Am I going to have the probiotics in mine?
It didn't ever spoil or have fuzz or mold, and I never stirred it.

Thanks,
Jan

I have in a folder---Nelson

Hello Josie and Ursula,

I can't seem to find the recipe that you both are referring to: Can you tell me where to find this? It sounds great!!!

Thanks,
Barbara



Cheryl

One Step Sauerkraut

It makes one pint (1/2 liter) of cabbage kraut.

6 cups finely shredded cabbage, 1/4 cup pineapple juice or finely chopped pineapple(or apple juice). Add 1/4t unrefined sea salt (or to taste)and enough juice so that when you press down on cabbage, juice seeps up through your fingers.

Press mixture down into Mason jar, making sure you get all air pockets out. Fill to just under rim of jar, then add water to brim and screw lid on. Place jar in a bowl as the whey seeps out. Leave for 6 days (less in hot summer).

I love this recipe because I never get mold or scum. There's nothing to scrape off the top. You simply unscrew the lid to delicious kraut. Flavor is awesome!

More labor-intensive is to add any other veggies you like such as beets, carrots.

To receive the benefits of the live lactobacillus bacteria, consume the sauerkraut as soon as possible. After a short period of time the bacteria will die out. That's why I make mine fresh weekly.

Cheryl