Various Questions

[Guest guest]

Shirley,

I use Avery Design Pro...it is great, easy to. Labels are

pretty professional looking if you pick the right graphics.

I don't use anything in my salts except a small part of

glycerin. I live in Florida and it has worked ok so far.

I use both products. I use them for lotions mostly. I

decide depending on what I am making it for.

--- Shirl4116@... wrote:

> Hi all,

>

> Are most of you creating your own labels ? IF so, which

> graphics programs are

> you using ? I assume so because I inquired among half a

> dozen printers and

> the startup costs came to about $130 per label.

>

> Also, are you adding diadantic salt to keep your bath

> salts from clumping ?

> I was advised to do this and thought I would pass this

> along to you.

>

> Which do you consider " better " , vitamin E or grapefruit

> seed extract for

> preserving

> your product ?

>

> Thank you in advance for your help.

>

> Shirley

>

>

=====

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__________________________________________________

[Guest guest]

Shirley wrote:

> Which do you consider " better " , vitamin E or grapefruit seed extract for

> preserving your product ?

Well, Vitamin E is an anti-oxidant, which means it reduces the rate at which

your oil goes rancid. Grapefruit Seed Extract (GSE) helps retard the growth

of nasties in water. Both serve a specific purpose, and neither is " better "

than the other when viewed from this perspective.

I've used both and have never had a problem with anything I've made with

them.

NightShade

[Guest guest]

Hi,

I have some questions:

I am detoxing a heavy dose of chronic mercury poisoning and significant

arsenic also. I am over weight by about 100 lbs; have been losing about 5

lbs a month since January. I am a borderline diabetic and have

hypothyroidism....and probably some kind of infection..... since I have a

lot of pain and inflamation thruout my body.

A Vega machine test in March showed that I still have solvents that I

worked with prior to 1980: toulene, zylene and trichlorethylene.

The good news is all the amalgam was out of by mouth last spring, ending

June 1. I have been following a good diet and am feeling 1000% better than

last fall.

For detox, I have been doing 4 days of DMSA and then 10days off, using an

ozone sauna, about every other day during that period.....I started about a

week and a half ago, also using ozone in ears for 5 min. each....and I can

feel my intellect coming back into focus....very exciting for me.

some questions:

1) I was thinking of adding a H2O2 bath after the sauna to really remove

anything that had surfaced during the sauna....is this advisable? or

should I do the bath at a different interval?? and how much H2O2 do you

add per gallon of water?

2) would ozonated water be a good idea at this point? or waiting to do

it?.....I am cautious about detoxing too much at once...and do not want to

overload my kidneys. And how long do you ozonate a gallon of water?

Jaen Treesinger

Bengals from the RainForest

........amazingly smart, incredibly fast and just gorgeous!

Check out new pictures on our website at: http://www.bengal-cat.com

[Guest guest]

Dear Jaen,

Congratulations on your good efforts!

1) The H2O2 bath is not necessary after an ozone sauna. If you want to do

one at another time, add 8 oz of 35% H2O2 to a tub full and soak 30 minutes.

If you want to help the detox following an ozone sauna, take half a dozen

protease enzyme capsules.

2) Ozonated water would be very helpful, and would actually help relieve the

load on your kidneys. Ozonate a gallon of water for 45 minutes. Refigerate.

It will keep in a glass jar 3 - 4 days.

Best of Health!

Dr. Saul Pressman, DCh, LTOH

------------------------------------------------------------

From: Jaen Treesinger <rainforest@...>

Reply-oxyplus

oxyplus

Subject: Re: various questions

Date: Sun, 19 Aug 2001 14:57:09 -0700

Hi,

I have some questions:

I am detoxing a heavy dose of chronic mercury poisoning and significant

arsenic also. I am over weight by about 100 lbs; have been losing about 5

lbs a month since January. I am a borderline diabetic and have

hypothyroidism....and probably some kind of infection..... since I have a

lot of pain and inflamation thruout my body.

A Vega machine test in March showed that I still have solvents that I

worked with prior to 1980: toulene, zylene and trichlorethylene.

The good news is all the amalgam was out of by mouth last spring, ending

June 1. I have been following a good diet and am feeling 1000% better than

last fall.

For detox, I have been doing 4 days of DMSA and then 10days off, using an

ozone sauna, about every other day during that period.....I started about a

week and a half ago, also using ozone in ears for 5 min. each....and I can

feel my intellect coming back into focus....very exciting for me.

some questions:

1) I was thinking of adding a H2O2 bath after the sauna to really remove

anything that had surfaced during the sauna....is this advisable? or

should I do the bath at a different interval?? and how much H2O2 do you

add per gallon of water?

2) would ozonated water be a good idea at this point? or waiting to do

it?.....I am cautious about detoxing too much at once...and do not want to

overload my kidneys. And how long do you ozonate a gallon of water?

Jaen Treesinger

Bengals from the RainForest

........amazingly smart, incredibly fast and just gorgeous!

Check out new pictures on our website at: http://www.bengal-cat.com

_________________________________________________________________

Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp

[Guest guest]

Note: forwarded message attached.

__________________________________________________

[Guest guest]

>

> 1/2 cup of grains will make 1/2 gallon of kefir per day easily in this heat.

>

> Marilyn

>

> Hello - I've been culturing kefir for a month and thought things were going

pretty well until I read here that if the kefir is separating into curds and

whey, there is something wrong. This happens to my kefir all the time. I pour

off the whey and remove the grains and buzz the rest in a blender and use it on

my granola and in smoothies. I don't know what it's supposed to taste like

since I'm used to commercial kefir which I've been using for decades and it

contains additives. Yesterday I made sure to measure the milk so I would have 7

parts milk to 1 part grains and I still got separation into curds and whey.

>

> Also, some posters here mention that 2% milk fat is desirable for kefir. I

use 1%. If the bacteria and other organisms are primarily consuming lactose, I

would think lower-fat milk would be preferable as it has a higher sugar

concentration. Am I missing something? Do the microbes eat fat as well?

>

> At any rate, I'd love to make a milder kefir so that the more picky members of

my family could help me consume it. Currently I'm using half a cup of grains to

3 1/2 cups of milk. I gave some grains to a neighbor about a week and a half

ago and the grain population has doubled again. I have to say, my admiration

for these little microbial colonies is unceasing. I just wish I had more

neighbors who wanted to try it as the grains are growing so vigorously!

>

> Thanks for being here - the information here is wonderful.

>

> in western MA

>

Hi ,

I have about 1/2 cup of grains fermenting 4 cups of milk. I started about a

month ago with grains from Marilyn. I had the same problem here in mid land.

I was using a counter top in the kitchen and the temp. stayed around 73-75 with

the AC on. I moved the fermenting process to the basement where the temp has

been a constant 68-69 degrees. Wow, what a difference, for the past two weeks my

kefir has been thick and creamy at 24hrs. It has a wonderful sour taste after

straining and letting it age another 24 hours in the kitchen before moving to

the refrigerator. I have found out that temperature is everything. You want to

go at least 24 hours without it separating. You want a nice thick curd througout

the jar with just little pockets of whey.

Wil

[Guest guest]

>You want to go at least 24 hours without it separating. You want a nice thick

curd througout the jar with just little pockets of whey.

Is time the important factor or just the finished result? Mine separates quite

quickly (I'm in the South of England).

However I have been concerned about my grains.....they create something that is

akin to yogurt, they are ivory in colour & have been since I got them from a

freecycler locally a while back. they Kefir they make is not yeasty or smooth,

it's like fine lumpy yoghurt!!

I met someone locally who bought some grains on ebay & she had been culturing in

goats milk with her baby grains & she ended up with a VERY different smell &

look - hers was yeasty.

Would appreciate some advice here:-)

a

[Guest guest]

Wil, thanks so much for your comments - I appreciate it! I will try putting my

kefir in the basement. I just tried half of the grains (about a quarter cup)

with 4 cups of milk and it has been more than 24 hrs and it still has lots of

liquid, and the grains are floating with curds all over them. It's in the upper

70's here.

in western MA

[Guest guest]

>

> Wil, thanks so much for your comments - I appreciate it! I will try putting

my kefir in the basement. I just tried half of the grains (about a quarter cup)

with 4 cups of milk and it has been more than 24 hrs and it still has lots of

liquid, and the grains are floating with curds all over them. It's in the upper

70's here.

>

> in western MA

>

Hi , it sounds like you are using just a little too much milk for the amount

of grains you have. I am doing 4 cups of milk daily with 1/2 cup of grains. The

temp in my basement is a pretty consistant 68-69 degrees and the culture is

ready in about 24 hours +- 1/2 hr. No great separation, just nice solid curd

with little pockets of whey. If you are already going over 24 hours in the

kitchen at over 70 degrees, you probably don't need to put your culture jar in

the basement. It will just take longer, since it is colder and your ratio of

grains to milk is off. Try the quarter cup of grains with 2 or three cups of

milk and see what happens and adjust accordingly from there. Once you have about

1/2 cups of grains, you should do a quart of keifer easily in about 24 hours at

around 70degrees.

Wil

[Guest guest]

>

> >You want to go at least 24 hours without it separating. You want a nice thick

curd througout the jar with just little pockets of whey.

>

> Is time the important factor or just the finished result? Mine separates quite

quickly (I'm in the South of England).

>

> However I have been concerned about my grains.....they create something that

is akin to yogurt, they are ivory in colour & have been since I got them from a

freecycler locally a while back. they Kefir they make is not yeasty or smooth,

it's like fine lumpy yoghurt!!

>

> I met someone locally who bought some grains on ebay & she had been culturing

in goats milk with her baby grains & she ended up with a VERY different smell &

look - hers was yeasty.

>

> Would appreciate some advice here:-)

>

> a

>

Hi a, first it sounds like you have good normal grains to me. I do feel time

and temperature are very important, assuming a correct ratio of grains to good

milk. For me, I prefer non-homog. organic whole milk, right from the organic

market or super-market. If your keifer is separating long before 24 hours you

are using too little milk with too many grains. Or, you may be close to the

correct ratio of grains to milk but the temperature in your kitchen (or where

ever) is too hot. Also, as Marilyn will tell you. Goat milk keifer does have

different characteristics than that of cow's milk.

Wil

[Guest guest]

Thanks Wil

I¹m trying a few different types of milk & I¹m certainly getting more grains

that I had before, I¹m tring what we call breakfast milk which is Jersey cow

milk homogenized & then will try a good organic full fat.

Have just tried sealing the kefir in the fridge & leaving it & hopefully

will get the fizz peeps are referring too.

Am collecting some new grains to try this week, which I found locally on

ebay today, so I will be able to compare the colour & taste from the new

ones.

a

[Guest guest]

Wil, yes, 4 cups of milk or a little less, to 1/2 cup grains seems to be about

right. Although the grains are nearing the 1 cup mark now! Still not quite to

the " thick curd throughout with small pockets of whey " stage, but close. I've

been removing the grains, buzzing the kefir in the blender and then letting it

sit in its jar for a while on the counter. Then I get more separation of whey

and pour that off because I like it thicker. I don't know what to do with the

whey - did I read that somebody uses it to water their plants? I hate to waste

it but nor do I want to consume it. The good news is that, although I know I

still haven't reached the point where the kefir and I completely understand each

other, my husband now finds it acceptable so I have some company. The current

favorite is blending the kefir with fresh peaches and a touch of almond extract

and a bit of brown sugar (yeah, I still eat sugar )

Thank-you again for the advice!

in western MA

> >

> > Wil, thanks so much for your comments - I appreciate it! I will try putting

my kefir in the basement. I just tried half of the grains (about a quarter cup)

with 4 cups of milk and it has been more than 24 hrs and it still has lots of

liquid, and the grains are floating with curds all over them. It's in the upper

70's here.

> >

> > in western MA

> >

> Hi , it sounds like you are using just a little too much milk for the

amount of grains you have. I am doing 4 cups of milk daily with 1/2 cup of

grains. The temp in my basement is a pretty consistant 68-69 degrees and the

culture is ready in about 24 hours +- 1/2 hr. No great separation, just nice

solid curd with little pockets of whey. If you are already going over 24 hours

in the kitchen at over 70 degrees, you probably don't need to put your culture

jar in the basement. It will just take longer, since it is colder and your ratio

of grains to milk is off. Try the quarter cup of grains with 2 or three cups of

milk and see what happens and adjust accordingly from there. Once you have about

1/2 cups of grains, you should do a quart of keifer easily in about 24 hours at

around 70degrees.

>

> Wil

>

[Guest guest]

Hi,

I had posted a couple of questions a few days ago(#102454), but I hadn't noticed

a response, so I thought I'd quickly re-post them and add another.

1. I understand that a drug like Nystatin would not be helpful, but what exactly

would it do in the body?

2. How permissible is it to take homeopathic and herbal remedies to help with

healing reactions? For instance, if I took something to help with the nausea(in

order to hide this " abnormal " healing reaction from others), is there ever a

point at which this would interfere with my body trying to detoxify itself?

3. Right now I am taking 1 1/2 tsp. of Celtic sea salt, not ground up. If I

start grinding it up, will I actually be getting more salt when I measure out 1

1/2 tsp.? If so, which measurement would be correct for what our bodies need?

Thanks!