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Hi Les,

<This all sounds interesting - I've researched ceviche recipes a little.
How much FSO do you add to the salmon ceviche (Fluid Oz per lb or ml
per gm)? This is of concern because Dr Budwig suggests that too much
FSO in relation to the amount of sulpherated protein can be
detrimental rather than beneficial.

I only eat about 3 oz of the ceviche at a time (I'm an older person, with limited stomach acid, and must take a hydrochloric capsule even with that small an amount). I started taking 2T of oil with it, but that seemed too much (I can tell immediately from gas forming in my stomach), so now I take 1T. If you have an idea about a good ratio in this instance, I'd be interested in your ideas.

Claire

Claire,

Would you explain to me what is a hydrochloric capsule. I too have problem with my acidity in my stomach and I use to help some Apple Cider Vinegar Powder for every day help.

Ohterwise in emergency, I have used some Apple Vienegar in a glass of water with honey. Which one is better? What is the difference, does someone know?

Thank you,

Diane










----Original Message Follows----
From: "Claire West" <clairewest1@...>
Reply-To: FlaxSeedOil2@...
To: <FlaxSeedOil2@...>
Subject: Re: [FlaxSeedOil2] questions..help please!! :)--Les
Date: Sat, 19 Apr 2003 08:22:24 -0700

Hi Les,

<This all sounds interesting - I've researched ceviche recipes a little.
How much FSO do you add to the salmon ceviche (Fluid Oz per lb or ml
per gm)? This is of concern because Dr Budwig suggests that too much
FSO in relation to the amount of sulpherated protein can be
detrimental rather than beneficial.

I only eat about 3 oz of the ceviche at a time (I'm an older person, with limited stomach acid, and must take a hydrochloric capsule even with that small an amount). I started taking 2T of oil with it, but that seemed too much (I can tell immediately from gas forming in my stomach), so now I take 1T. If you have an idea about a good ratio in this instance, I'd be interested in your ideas.

Claire






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Hi again Claire,

On reflection, I'm inclined to think that the amount of Omega 3 in the
Salmon is probably about right in the first place. This, given the
general idea being that we're trying to combine sulpherated proteins
with Omega 3 oils. If the fish is high in sulpherated proteins, and
is rich in Omega 3 oils, then nature probably got their balance right
already.

Thanks for enlightening me about ceviche recipes and your kind reply.

Les

Claire West wrote: