Agar agar

[Guest guest]

--- what is it? is this made from clam shells or snail shells?

I read something on this a while back but cant remeber or find it

if I remember right it's used in mixing with contaminated grains to

lesson toxin amount and toxins bind to it. sorry if this is not what

your refering to.In , meganreamer@...

wrote:

>

> has anyone used agar agar as a binding substance for toxin removal?

i've seen many postings about adverse effects of csm and wonder if

anyone has had any success with this. i know it is another method (like

activated charcoal, etc) and i know these other methods have been

discussed ad naseum here but just wanted to throw it out there for any

comments.

>

> thanks

>

>

>

[Guest guest]

Agar-Agar

Botanical: Gelidium amansii (KUTZ)

Family: N.O. Algae

Synonyms--- Japanese Isinglass.

---Part Used---The mucilage dried, after boiling the seaweed.

---Habitat---Japan, best variety; Ceylon and Macassar.

---Description----A seaweed gathered on the East Indian coast and sent

to China, it is derived from the various species of Sphaerococcus

Euchema and Gelidium.

It is brownish-white in colour with thorny projections on its branches;

the best variety, known as Japanese Isinglass, contains large quantities

of mucilage.

The seaweed after collection is spread out on the shore until bleached,

and then dried; it is afterwards boiled in water and the mucilaginous

solution

strained, the filtrate being allowed to harden, and then it is dried in

the sun. The time for collection of the Algae is summer and autumn when

the bleaching

and drying can take place, but the final preparation of Agar-Agar is

carried out in winter from November to February. The Japanese variety is

derived from

several kinds of Algae and comes into European commerce in two forms:

(1) In transparent pieces 2 feet long, the thickness of a straw,

prepared in Singapore

by treating it in hot water. (2) In yellowish white masses about 1 inch

wide and 1 foot long. The latter is the form considered the more

suitable for the

culture of bacteria.

---Constituents---Agar-Agar contains glose, which is a powerful

gelatinizing agent. It is precipitated from solution by alcohol. Glose

is a carbohydrate.

Acetic, hydrochloric and oxalic acids prevent gelatinization of

Agar-Agar.

---Medicinal Action and Uses---Agar-Agar is widely used as a treatment

for constipation, but is usually employed with Cascara when atony of the

intestinal

muscles is present. It does not increase peristaltic action. Its

therapeutic value depends on the ability of the dry Agar to absorb and

retain moisture.

Its action is mechanical and analogous to that of the cellulose of

vegetable foods, aiding the regularity of the bowel movements. It is

sometimes used

as an adulterant of jams and jellies.

---Dosage and Preparations---It is usually administered in small shreds

mixed with fruit, milk or any convenient vehicle. It is not wise to give

it in powder,

as this gives rise to irritation in some cases. 1/2 to 1 ounce may be

taken at a time. 1 ounce to a pint of boiling water makes a suitable

jelly for invalids

and may be flavoured with lemon.

---Other Species---Ceylon Agar-Agar, or Agal Agal, which is the native

name of Gracillaria lichenoides, is largely used in the East for making

soups and

jellies. Gigartina speciosa, a variety found on the Swan River, was

erroneously supposed to have formed the edible swallow's nest, but it

has been ascertained

that this delicacy comes from a peculiar secretion in the birds

themselves. Macassar Agar-Agar comes from the straits between Borneo and

Celebes and consists

of impure Euchema Spinolum incrusted with salt.

http://www.botanical.com/botanical/mgmh/a/agara012.html

[Guest guest]

If you mean " guar " , we have extensive recipes in our " links " section under

" Member's Recipes " .

> From: deelala1925 <deelala1925@...>

> Reply-< >

> Date: Sun, 06 May 2007 18:23:55 -0000

> < >

> Subject: [ ] Agar Agar

>

> hello ,fellow CRONIES. Just bought some Agar Agar , for hunger

> control. not very familiar with it. put some in my A.M. cooffee. did

> take the edge off my apppetite !!!. Any recipes, hints about this

> product will be hepful and appreciated, thanks , deelala1925

>