Question

[Guest guest]

Fine by me lad, I won't even go Nah nahnah nahnah Nah

:-))

B

Rodrick Shank wrote:

> Well Man,

> I'm glad to hear you explain it. I don't think I ever heard the scientific

reason before. How could I know that it wasn't just an oppinion somebody had and

then told everybody else, and everybody just believed? :-) Your explanation

*does* make very logical sense. *Still* I might like to try it... " just for the

kicks. " :-) Are you comfortable with that?

>

Yup. ;-)

> What you are saying in short, is that stevia is a flavor, but has no

nutritional or caloric value.

>

More or less :-)

> Rodrick -- the nongullible experimentalist ;-)

>

> PS. I'm not trying to say that anybody is gullible if they believe that stevia

doen't work. It makes very much sense. I just want to see what will happen.

>

[Guest guest]

Give it a try Rodrick, what can it hurt? I just carried a bowl of sweet tea

out to the barn and set it on a shelf next to about 500 bales of hay. Now we

will see if it grows anything, problem right now our weather is too cold for

much of a ferment.

JimS

Re: question

Well Man,

I'm glad to hear you explain it. I don't think I ever heard the scientific

reason before. How could I know that it wasn't just an oppinion somebody had

and then told everybody else, and everybody just believed? :-) Your

explanation *does* make very logical sense. *Still* I might like to try

it... " just for the kicks. " :-) Are you comfortable with that?

What you are saying in short, is that stevia is a flavor, but has no

nutritional or caloric value.

Rodrick -- the nongullible experimentalist ;-)

PS. I'm not trying to say that anybody is gullible if they believe that

stevia doen't work. It makes very much sense. I just want to see what will

happen.

Re: question

>

>

> I can't see why not *so long as* you've already brewed with sugar. As

far as I understand the wee beasties will ignore the stevia from a food

point of view and it'll merely add " flavour " in a similar way to fruit

juices

> (UK)

>

>

[Guest guest]

Give it a try Rodrick, what can it hurt? I just carried a bowl of sweet tea

out to the barn and set it on a shelf next to about 500 bales of hay. Now we

will see if it grows anything, problem right now our weather is too cold for

much of a ferment.

JimS

Re: question

Well Man,

I'm glad to hear you explain it. I don't think I ever heard the scientific

reason before. How could I know that it wasn't just an oppinion somebody had

and then told everybody else, and everybody just believed? :-) Your

explanation *does* make very logical sense. *Still* I might like to try

it... " just for the kicks. " :-) Are you comfortable with that?

What you are saying in short, is that stevia is a flavor, but has no

nutritional or caloric value.

Rodrick -- the nongullible experimentalist ;-)

PS. I'm not trying to say that anybody is gullible if they believe that

stevia doen't work. It makes very much sense. I just want to see what will

happen.

Re: question

>

>

> I can't see why not *so long as* you've already brewed with sugar. As

far as I understand the wee beasties will ignore the stevia from a food

point of view and it'll merely add " flavour " in a similar way to fruit

juices

> (UK)

>

>

[Guest guest]

My money's on the mo(u)ld

;-)

wrote:

> Give it a try Rodrick, what can it hurt? I just carried a bowl of sweet tea

> out to the barn and set it on a shelf next to about 500 bales of hay. Now we

> will see if it grows anything, problem right now our weather is too cold for

> much of a ferment.

>

> JimS

>

[Guest guest]

Yep! You are probably right, but I'll just waste a little tea. I've always

thought that 500 years ago Kombucha would have been made in an earthenware

jar with little or no glaze. I'm sure this jar had been used to hold milk,

meat, grain whatever. And the water came from creeks, rivers, surface

springs or shallow wells. My guess is this all has a bearing on what kind of

culture grew in the tea. Dump gallons of milk a week in a pig trough, throw

in a few pounds of pig feed and it's amazing the things that grow in that

trough. Not that I want to eat any of it. But I'm guessing this is about how

Kombucha got it's start, from the little buggies in the air. Sometimes the

right bugs come and sometimes they don't.

Re: question

My money's on the mo(u)ld

;-)

wrote:

> Give it a try Rodrick, what can it hurt? I just carried a bowl of

> sweet tea out to the barn and set it on a shelf next to about 500

> bales of hay. Now we will see if it grows anything, problem right now

> our weather is too cold for much of a ferment.

>

> JimS

>

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

[Guest guest]

and i think if you are successful it will start a whole new discussion among the

purists as to whether what you are growing is REALLY kt. you might have to call

it CPT (cow poo tea), or FF (farmyard ferment) or BB (bovine brew) - lol

keep us posted on your essence of barnyard! if it works, i will have to try it

in my horse barn for a related product called " equine energy drink "

ok, i am going to add one serious comment here too. barns are full of tetanus,

which is an anaerobic bacateria, and while rare, there have been cases of

getting tetanus through the oral mucosa, so please be careful, and think twice

before you secondary bottle anything from that brew because the anaerobic

environment of a sealed bottle could potentially give it a good breeding ground.

happy moo-brew tea

dl

Re: question

My money's on the mo(u)ld

;-)

wrote:

> Give it a try Rodrick, what can it hurt? I just carried a bowl of sweet tea

> out to the barn and set it on a shelf next to about 500 bales of hay. Now we

> will see if it grows anything, problem right now our weather is too cold for

> much of a ferment.

>

> JimS

>

[Guest guest]

Thank you for the warning. I'm very aware of tetanus as a former master

farrier. My mother did lose a horse to tetanus two years ago. I also am

aware of rabies we had a horse bit and I ended up taking a series of shots(

no more bats around our place). Tetanus lives in the ground everywhere. The

tea in the barn is just to see what happens, will I drink it if it does

grow???? Animals in the barn are horse, donkey, goat.

Re: question

and i think if you are successful it will start a whole new discussion among

the purists as to whether what you are growing is REALLY kt. you might have

to call it CPT (cow poo tea), or FF (farmyard ferment) or BB (bovine brew) -

lol keep us posted on your essence of barnyard! if it works, i will have to

try it in my horse barn for a related product called " equine energy drink "

ok, i am going to add one serious comment here too. barns are full of

tetanus, which is an anaerobic bacateria, and while rare, there have been

cases of getting tetanus through the oral mucosa, so please be careful, and

think twice before you secondary bottle anything from that brew because the

anaerobic environment of a sealed bottle could potentially give it a good

breeding ground.

happy moo-brew tea

dl

Re: question

My money's on the mo(u)ld

;-)

wrote:

> Give it a try Rodrick, what can it hurt? I just carried a bowl of

> sweet tea out to the barn and set it on a shelf next to about 500

> bales of hay. Now we will see if it grows anything, problem right now

> our weather is too cold for much of a ferment.

>

> JimS

>

[Guest guest]

OK, so it does have *some* carbohydrates. It must be a very small amount though

and maybe not have any in the stevia liquid. Just like Jim, I just want to see

what happens.

Rodrick

Re: question

There is more nutritional value in Stevia than in sugar for humans so it may

not be good for the initial fermentation but it is GREAT for adding sweetness to

a brew left to get rid of the harmful to humans sugar.

The stevia leaf contains

* proteins

* fibers

* carbohydrates

* iron

* phosphorus

* calcium

* potassium

* sodium

* magnesium

* zinc

* rutin

* vitamins A and C

* an oil that contains fifty-three other nutrients

[Guest guest]

I am all for you going for it!  I think we need to spend a little time

experimenting....like someone was talking about...500 years ago what did they

do...they didn't wait for the scientist or government to tell that what was

ok...they learned for themselves!

________________________________

From: Rodrick Shank <rshank@...>

kombucha tea

Sent: Wednesday, October 22, 2008 9:08:23 PM

Subject: Re: question

OK, so it does have *some* carbohydrates. It must be a very small amount though

and maybe not have any in the stevia liquid. Just like Jim, I just want to see

what happens.

Rodrick

Re: question

There is more nutritional value in Stevia than in sugar for humans so it may not

be good for the initial fermentation but it is GREAT for adding sweetness to a

brew left to get rid of the harmful to humans sugar.

The stevia leaf contains

* proteins

* fibers

* carbohydrates

* iron

* phosphorus

* calcium

* potassium

* sodium

* magnesium

* zinc

* rutin

* vitamins A and C

* an oil that contains fifty-three other nutrients

[Guest guest]

I am all for you going for it!  I think we need to spend a little time

experimenting....like someone was talking about...500 years ago what did they

do...they didn't wait for the scientist or government to tell that what was

ok...they learned for themselves!

________________________________

From: Rodrick Shank <rshank@...>

kombucha tea

Sent: Wednesday, October 22, 2008 9:08:23 PM

Subject: Re: question

OK, so it does have *some* carbohydrates. It must be a very small amount though

and maybe not have any in the stevia liquid. Just like Jim, I just want to see

what happens.

Rodrick

Re: question

There is more nutritional value in Stevia than in sugar for humans so it may not

be good for the initial fermentation but it is GREAT for adding sweetness to a

brew left to get rid of the harmful to humans sugar.

The stevia leaf contains

* proteins

* fibers

* carbohydrates

* iron

* phosphorus

* calcium

* potassium

* sodium

* magnesium

* zinc

* rutin

* vitamins A and C

* an oil that contains fifty-three other nutrients

[Guest guest]

All joking aside, sounds interesting. I'd be surprised at a

" hole-in-one " though. May be an idea to us reduced amounts to allow more

experiments from the same " pocket full of brass "

wrote:

> Yep! You are probably right, but I'll just waste a little tea. I've always

> thought that 500 years ago Kombucha would have been made in an earthenware

> jar with little or no glaze. I'm sure this jar had been used to hold milk,

> meat, grain whatever. And the water came from creeks, rivers, surface

> springs or shallow wells. My guess is this all has a bearing on what kind of

> culture grew in the tea. Dump gallons of milk a week in a pig trough, throw

> in a few pounds of pig feed and it's amazing the things that grow in that

> trough. Not that I want to eat any of it. But I'm guessing this is about how

> Kombucha got it's start, from the little buggies in the air. Sometimes the

> right bugs come and sometimes they don't.

>

[Guest guest]

It sounds like everything is just dandy. As to what the floaty is, it

could be either one of the things you mentioned. Either way, it

doesn't matter. Just let it do its thing. Once that batch is done,

you'll have a beautiful new scoby to start a new batch with, and you

can most definitely use the old one over and over. My original little

4 " scoby still sits in my brew happily under the new layers of scoby

that have formed in my continuous brew. I saw a video on YouTube of a

guy that puts all his scobies in his new batches. Hope this helps!

Kurt

>

> I got a scoby through the mail from a fellow group member, some of the

> tea it was sent in had leaked into the triple bags it was in, but there

> seemed to be enough to get started. I got my tea preparation ready, and

> the scoby sunk almost to the bottom, but that had happened before so I

> wasn't worried about it. There was also a small part attached to the

> scoby like part of a 'baby' I also threw it in the brew. Now 15 days

> later, there is an almost transparent layer with a bubbly looking piece

> in the middle.. I think it is a new scoby, (maybe the piece floated to

> the top?!?) and the original one is still hanging around near the

> bottom of my glass jar. There are no bugs/mold or anything, but I am

> not sure if the origianl one is a goner, it does not have a 'baby'

> attached to it, so I am wondering if this floatie thing on the top is a

> product of the tea and little piece that came with the original one?

> Any thoughts/suggestions? the tea looks and tastes fine, the same as

> usual, but I am not sure what to do with the big one, and if using the

> little one will brew another batch.. help..and thanks

>

[Guest guest]

She's been brewing it for 15 days!  Don't you think it would have a SCOBY by

now?

________________________________

From: Kurt Damron <normad@...>

kombucha tea

Sent: Thursday, October 23, 2008 5:10:03 PM

Subject: Re: Question

It sounds like everything is just dandy. As to what the floaty is, it

could be either one of the things you mentioned. Either way, it

doesn't matter. Just let it do its thing. Once that batch is done,

you'll have a beautiful new scoby to start a new batch with, and you

can most definitely use the old one over and over. My original little

4 " scoby still sits in my brew happily under the new layers of scoby

that have formed in my continuous brew. I saw a video on YouTube of a

guy that puts all his scobies in his new batches. Hope this helps!

Kurt

>

> I got a scoby through the mail from a fellow group member, some of the

> tea it was sent in had leaked into the triple bags it was in, but there

> seemed to be enough to get started. I got my tea preparation ready, and

> the scoby sunk almost to the bottom, but that had happened before so I

> wasn't worried about it. There was also a small part attached to the

> scoby like part of a 'baby' I also threw it in the brew. Now 15 days

> later, there is an almost transparent layer with a bubbly looking piece

> in the middle.. I think it is a new scoby, (maybe the piece floated to

> the top?!?) and the original one is still hanging around near the

> bottom of my glass jar. There are no bugs/mold or anything, but I am

> not sure if the origianl one is a goner, it does not have a 'baby'

> attached to it, so I am wondering if this floatie thing on the top is a

> product of the tea and little piece that came with the original one?

> Any thoughts/suggestion s? the tea looks and tastes fine, the same as

> usual, but I am not sure what to do with the big one, and if using the

> little one will brew another batch.. help..and thanks

>

[Guest guest]

She said there is a thin layer, which sounds exactly like a new scoby

forming. My first batch was started from a little 3-4 " round scoby

about 1/4 " thick. I had probably half a cup of starter with it. It

took 31 days for the batch to be ready for bottling from the day I

started it. I think the time it takes the new scoby to form is

directly proportionate to the amount of starter and the size of the

first batch. My first batch was relatively large--2 or so gallons.

So, all in all, it sounds like her batch is progressing!

Kurt

> >

> > I got a scoby through the mail from a fellow group member, some of

the

> > tea it was sent in had leaked into the triple bags it was in, but

there

> > seemed to be enough to get started. I got my tea preparation

ready, and

> > the scoby sunk almost to the bottom, but that had happened before

so I

> > wasn't worried about it. There was also a small part attached to the

> > scoby like part of a 'baby' I also threw it in the brew. Now 15 days

> > later, there is an almost transparent layer with a bubbly looking

piece

> > in the middle.. I think it is a new scoby, (maybe the piece

floated to

> > the top?!?) and the original one is still hanging around near the

> > bottom of my glass jar. There are no bugs/mold or anything, but I am

> > not sure if the origianl one is a goner, it does not have a 'baby'

> > attached to it, so I am wondering if this floatie thing on the top

is a

> > product of the tea and little piece that came with the original one?

> > Any thoughts/suggestion s? the tea looks and tastes fine, the same as

> > usual, but I am not sure what to do with the big one, and if using

the

> > little one will brew another batch.. help..and thanks

> >

>

>

>

>

>

>

>

[Guest guest]

I brew in 5 gallon buckets and put maybe a 4 inch wide strip of SCOBY in mine

with 20% starter.  14 days, I am bottling and have a HUGE SCOBY to cut up into

smaller ones.  I just find it amazing that after 15 days she only has a thin

something that she isn't even sure is a SCOBY. 

________________________________

From: Kurt Damron <normad@...>

kombucha tea

Sent: Thursday, October 23, 2008 6:59:24 PM

Subject: Re: Question

She said there is a thin layer, which sounds exactly like a new scoby

forming. My first batch was started from a little 3-4 " round scoby

about 1/4 " thick. I had probably half a cup of starter with it. It

took 31 days for the batch to be ready for bottling from the day I

started it. I think the time it takes the new scoby to form is

directly proportionate to the amount of starter and the size of the

first batch. My first batch was relatively large--2 or so gallons.

So, all in all, it sounds like her batch is progressing!

Kurt

> >

> > I got a scoby through the mail from a fellow group member, some of

the

> > tea it was sent in had leaked into the triple bags it was in, but

there

> > seemed to be enough to get started. I got my tea preparation

ready, and

> > the scoby sunk almost to the bottom, but that had happened before

so I

> > wasn't worried about it. There was also a small part attached to the

> > scoby like part of a 'baby' I also threw it in the brew. Now 15 days

> > later, there is an almost transparent layer with a bubbly looking

piece

> > in the middle.. I think it is a new scoby, (maybe the piece

floated to

> > the top?!?) and the original one is still hanging around near the

> > bottom of my glass jar. There are no bugs/mold or anything, but I am

> > not sure if the origianl one is a goner, it does not have a 'baby'

> > attached to it, so I am wondering if this floatie thing on the top

is a

> > product of the tea and little piece that came with the original one?

> > Any thoughts/suggestion s? the tea looks and tastes fine, the same as

> > usual, but I am not sure what to do with the big one, and if using

the

> > little one will brew another batch.. help..and thanks

> >

>

>

>

>

>

>

>

[Guest guest]

She needs to check her tempature, at lower temp's my scobies don't grow near

as fast. Also amount of food for the scoby matters. If my temperatures are

low I use a seed starting mat and wrap it around the container not just set

the container on top of the mat.

Re: Question

She said there is a thin layer, which sounds exactly like a new scoby

forming. My first batch was started from a little 3-4 " round scoby about

1/4 " thick. I had probably half a cup of starter with it. It took 31 days

for the batch to be ready for bottling from the day I started it. I think

the time it takes the new scoby to form is directly proportionate to the

amount of starter and the size of the first batch. My first batch was

relatively large--2 or so gallons.

So, all in all, it sounds like her batch is progressing!

Kurt

> >

> > I got a scoby through the mail from a fellow group member, some of

the

> > tea it was sent in had leaked into the triple bags it was in, but

there

> > seemed to be enough to get started. I got my tea preparation

ready, and

> > the scoby sunk almost to the bottom, but that had happened before

so I

> > wasn't worried about it. There was also a small part attached to the

> > scoby like part of a 'baby' I also threw it in the brew. Now 15 days

> > later, there is an almost transparent layer with a bubbly looking

piece

> > in the middle.. I think it is a new scoby, (maybe the piece

floated to

> > the top?!?) and the original one is still hanging around near the

> > bottom of my glass jar. There are no bugs/mold or anything, but I am

> > not sure if the origianl one is a goner, it does not have a 'baby'

> > attached to it, so I am wondering if this floatie thing on the top

is a

> > product of the tea and little piece that came with the original one?

> > Any thoughts/suggestion s? the tea looks and tastes fine, the same

> > as usual, but I am not sure what to do with the big one, and if

> > using

the

> > little one will brew another batch.. help..and thanks

> >

>

>

>

>

>

>

>

[Guest guest]

i would wait awhile longer, and let the new scoby develop. the combination of a

starting a new batch from a mailed scoby and almost no starter tea has slowed

the process. if it were me, i would carefully pour a little bit of distilled

white vinegar or pasteurized ACV on the top to increase acidity and discourage

mold, try to keep the temp around your jar at 75 (or at least 70) and wait until

your new scoby is 1/4 inch thick (this may take a week or more). then you are

ready to start your new brew and your later batches probably will go faster. my

first batch took 14 days with lots of good sour starter tea and a very fat scoby

and ideal temperatures.

happy brewing

dl

Question

I got a scoby through the mail from a fellow group member, some of the

tea it was sent in had leaked into the triple bags it was in, but there

seemed to be enough to get started. I got my tea preparation ready, and

the scoby sunk almost to the bottom, but that had happened before so I

wasn't worried about it. There was also a small part attached to the

scoby like part of a 'baby' I also threw it in the brew. Now 15 days

later, there is an almost transparent layer with a bubbly looking piece

in the middle.. I think it is a new scoby, (maybe the piece floated to

the top?!?) and the original one is still hanging around near the

bottom of my glass jar. There are no bugs/mold or anything, but I am

not sure if the origianl one is a goner, it does not have a 'baby'

attached to it, so I am wondering if this floatie thing on the top is a

product of the tea and little piece that came with the original one?

Any thoughts/suggestion s? the tea looks and tastes fine, the same as

usual, but I am not sure what to do with the big one, and if using the

little one will brew another batch.. help..and thanks

[Guest guest]

Kathy...your original SCOBY is doing just what it should. Hanging out at

the bottom is perfectly fine! The formation of the new SCOBY ALWAYS forms

across the top of the brewing vessel...no exceptions! It may become

attached to the mother if the mother is a floater, but not all mothers are.

It may take a few cycles for your brew to adjust to its new surroundings.

Check to make sure that you are brewing in a place where the container is

completely undisturbed as any movements or vibration can stop the formation

of the new SCOBY.

If you do not know what a forming SCOBY looks like, go to Margrets photo

story:

http://www.kombuchatea.co.uk/kombucha-fermentation.asp

That should help.... :-)

Gayle

Question

>I got a scoby through the mail from a fellow group member, some of the

> tea it was sent in had leaked into the triple bags it was in, but there

> seemed to be enough to get started. I got my tea preparation ready, and

> the scoby sunk almost to the bottom, but that had happened before so I

> wasn't worried about it. There was also a small part attached to the

> scoby like part of a 'baby' I also threw it in the brew. Now 15 days

> later, there is an almost transparent layer with a bubbly looking piece

> in the middle.. I think it is a new scoby, (maybe the piece floated to

> the top?!?) and the original one is still hanging around near the

> bottom of my glass jar. There are no bugs/mold or anything, but I am

> not sure if the origianl one is a goner, it does not have a 'baby'

> attached to it, so I am wondering if this floatie thing on the top is a

> product of the tea and little piece that came with the original one?

> Any thoughts/suggestions? the tea looks and tastes fine, the same as

> usual, but I am not sure what to do with the big one, and if using the

> little one will brew another batch.. help..and thanks

[Guest guest]

This is a new scoby.  Use both scobys for your next batch.  New scobys alway

form on the top, but the older ones float or sink...doesn't matter.

-Jenn

" Now 15 days

later, there is an almost transparent layer with a bubbly looking piece

in the middle. "

[Guest guest]

Thank you all for the information... The temperature is a bit lower in the

corner of the kitchen where I wrap it in a towel and put it in a box in the

corner undisturbed.. and it appears the round floatie is a new scoby, just very

thin..so I am trying a second batch with more starter and both the original

scoby and the new one in it and we'll see what happens in a few weeks.  The tea

is fine, so I guess I was just used to 'more mature' scobies..

 

I also got more information from this link,

 

http://users.bestweb.net/~om/LenImg/KTBalanceX.shtml

 

 

[Guest guest]

Kathy,

Thanks for including the Len Porzio webpage address below. It was

extremely helpful for me and probably others. Perhaps it has been

included here on this forum before, but I being new, just saw it for

the first time. I went a little further and did a search on him and

found a full website that perhaps you knew of already, but for those

that haven't seen it, it is:

http://www.seedsofhealth.co.uk/fermenting/index_kombucha.shtml

Thank you again, Kathy!

Joan

>

> Thank you all for the information... The temperature is a bit lower

in the corner of the kitchen where I wrap it in a towel and put it in

a box in the corner undisturbed.. and it appears the round floatie is

a new scoby, just very thin..so I am trying a second batch with more

starter and both the original scoby and the new one in it and we'll

see what happens in a few weeks.  The tea is fine, so I guess I was

just used to 'more mature' scobies..

>  

> I also got more information from this link,

>  

> http://users.bestweb.net/~om/LenImg/KTBalanceX.shtml

>  

>  

>

>

>

>

>

[Guest guest]

Hi Suzan

Maybe some tylenol..or an Nsaid. I just posted cause I had a strange

reaction from an Nsaid, but it was really unusual, Does a hot bath help? Are

you

able to get a message? Ask ask ask you MD first. Some message people take

insurance. Maybe you have some fibromyalgia too...again...ask ask ask...

just some ideas

hope your day goes well

Hugs

Liz

**************Plan your next getaway with AOL Travel. Check out Today's Hot

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[Guest guest]

Getting " mobile " in the morning is total hell for me as there isn't much

that doesn't hurt or stiffen to the point of " painful " , and I' a walking

pharmacy! Aside from waking up constantly @ night due to sharp, deep pains

throughout my body the morning is living hell! I know I'm on at least 14-15

regular drugs everyday regardless!... and that doesn't count the pain meds.

Hope this is the type pf answer you were seeking. Kirk

>

> Hi all. Does anyone still wake up all stiff each morning even being on

> lots of drugs? I sure do and I hurt all day long. Maybe its time for me

> to try some different meds. Im on 5mg of prednisone, 50 mg of immuran

> each day and 50 mg of enbrel once a week. I guess i need to call my

> rheumy and get seen. Any ideas would be greatly appreciated. Thanks

>

> Suzan

>

>

>

--

Everything in life sucks except things that should!

[Guest guest]

Suzan,

My suggestion is to inquire about increasing the Enbrel. I

Am on THREE shots of 50mg a week... And it REALLY makes a difference in pain and

stiffness! Two shots just didn't cut it for my dragon!

Best to you!!!

Lori

Sent from my iPhone

Hi all. Does anyone still wake up all stiff each morning even being on

lots of drugs? I sure do and I hurt all day long. Maybe its time for me

to try some different meds. Im on 5mg of prednisone, 50 mg of immuran

each day and 50 mg of enbrel once a week. I guess i need to call my

rheumy and get seen. Any ideas would be greatly appreciated. Thanks

Suzan

[Guest guest]

Suzan,

My suggestion is to inquire about increasing the Enbrel. I

Am on THREE shots of 50mg a week... And it REALLY makes a difference in pain and

stiffness! Two shots just didn't cut it for my dragon!

Best to you!!!

Lori

Sent from my iPhone

Hi all. Does anyone still wake up all stiff each morning even being on

lots of drugs? I sure do and I hurt all day long. Maybe its time for me

to try some different meds. Im on 5mg of prednisone, 50 mg of immuran

each day and 50 mg of enbrel once a week. I guess i need to call my

rheumy and get seen. Any ideas would be greatly appreciated. Thanks

Suzan