Re: Maple Syrup/Baking Soda fungus update

[Guest guest]

Please explain the benefit of " cooking " the mixture. Can it just be mixed up in a container and used that way, i.e., raw?

On Mon, May 31, 2010 at 1:34 PM, ElfN <elf@...> wrote:

I've been taking a 3:1 ration of maple syrup and baking soda for over a

week, time for an update.  Everything I say here is anecdotal.  I'll try and

keep it as complete as I can.  I have been taking mms on an irregular

schedule, trying to hit at least one 4 drop (28%) dose a day, either morning

or night.  If I've eaten food too late, I don't take it as mixing it with

food is pointless.

I used up my initial batch of maple syrup/baking soda (3tbsp/1tbsp) and made

another, cooking it just slightly longer (better).  As soon as it was cool

enough to shape I turned it into slightly larger than pencil sized ropes

which I then cut into 1/2 " to 3/4 " sections using a butcher's knife,

smoothing the section ends before they cooled completely.

Until the last two days I had been taking one " dose " first thing in the

morning and last thing at night and before every meal.  The last two days I

have backed off to 2 or three doses a day.

The result - For years my right leg has been telling me I have problems in

my large intestine on the right side.  If there was a single part of my body

that was a barometer of my overall health, this would be the spot.  I had

big hard lumps above my knee which have slowly disappeared as I've gotten

healthier and my colon has gotten cleaner.  My right foot fungus showed I

still had fungus in my intestine on the right (the last part that gets

cleared during any cleanse), most probably where the small intestine

connects to the large.

I have big blisters the inside of my instep on my right foot.  The right

foot has always been the one which announces " you have fungus " .  I have open

sores between my last three toes, same foot.  The open sores have always

been a normal response to progress on killing fungus.  I am reading the

blisters as an even more positive sign.

When I checked above my knee today the last of the lumps are gone.  The

diagonal strip of sensitivity above and inside my knee is also gone.  The

info that fungus hides in the mucous membranes helped me understand why the

ms/bs would kill the fungus when other methods would not.  Feed it poison

and it will die.

My ears have changed the most.  The drainage has almost completely stopped.

I'm not craving sweets.  My sinuses aren't completely clear yet.  I had a

couple rough mental/emotional days when my body was in mid-adjustment in how

it used food.  That's passed.

When I first started the ms/bs I stopped the mms.  Just this last week I

started taking it again.  The ms/bs works great, but it works fabulously

better when paired with mms.

Nori

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

[Guest guest]

Sure, but the flavor is pretty bad and with the consistency of maple syrup your tongue gets coated in the stuff. If you tried it, just once, you'd be convinced the hard candy approach is a MUCH better method. Heating it a small amount is required to get the two ingredients to mix. Cooking it to turn the result into the consistency of hard candy and breaking it into dose size (equiv of a #3 capsule) allows a dose to be swallowed whole with a glass of water. It's easy to store, easy to take. From personal experience I can tell you this is a MUCH better way to go. This would also make it palatable enough for children.

Nori

----- Original Message -----

From: Ralph Fisher Please explain the benefit of "cooking" the mixture. Can it just be mixed up in a container and used that way, i.e., raw?

[Guest guest]

Thanks, but I am using it in the uncooked state and don't find it that bad. I may try your suggestion just to get an easier " dose " .

On Mon, May 31, 2010 at 2:19 PM, ElfN <elf@...> wrote:

Sure, but the flavor is pretty bad and with the consistency of maple syrup your tongue gets coated in the stuff.  If you tried it, just once, you'd be convinced the hard candy approach is a MUCH better method.  Heating it a small amount is required to get the two ingredients to mix.  Cooking it to turn the result into the consistency of hard candy and breaking it into dose size (equiv of a #3 capsule) allows a dose to be swallowed whole with a glass of water.  It's easy to store, easy to take.  From personal experience I can tell you this is a MUCH better way to go.  This would also make it palatable enough for children.

 

Nori

----- Original Message -----

From: Ralph Fisher Please explain the benefit of " cooking " the mixture. Can it just be mixed up in a container and used that way, i.e., raw?

[Guest guest]

I am a bit of a weeny. If the taste is bad, I can't talk myself into taking it and to me, this mix tastes awful. By cooking to hard candy I solve that problem - pop and swallow and I'm done. I could put doses in twists of wax paper to take with me when I travel. Packing the liquid version would be a pain, I think.

N

----- Original Message -----

From: Ralph Fisher Thanks, but I am using it in the uncooked state and don't find it that bad. I may try your suggestion just to get an easier "dose".

[Guest guest]

On 2010-05-31 2:33 PM, ElfN wrote:

> I am a bit of a weeny. If the taste is bad, I can't talk myself into

> taking it and to me, this mix tastes awful. By cooking to hard candy I

> solve that problem - pop and swallow and I'm done. I could put doses in

> twists of wax paper to take with me when I travel. Packing the liquid

> version would be a pain, I think.

One thing to consider - heat is most definitely a strong catalyst for

chemical change... I'm wondering how the cooked version differs from the

raw version? Maybe the cooked version is more potent?

[Guest guest]

It just struck me...

Isn't this how you make peanut brittle?

Syrup and baking soda?

Chuck

Character density:

The number of very weird people in the office.

On 5/31/2010 2:19:38 PM, ElfN (elf@...) wrote:

> Sure, but the flavor is pretty bad and with the consistency of maple syrup

> your tongue gets coated in the stuff. If you tried it, just once,

> you'd be convinced the hard candy approach is a MUCH better method. Heating it

a small amount is required to get the two ingredients to mix. Cooking it to

turn the result into the consistency of hard candy and breaking it into dose

size (equiv of a #3 capsule) allows a dose to be swallowed whole with a glass of

water. It's

> easy to store, easy to take. From personal experience I can tell you this

> is a MUCH better way to go. This would also make it palatable enough for

> children.

>

> Nori

> ----- Original Message -----

> From: Ralph Fisher [link: mailto:fisherre2000@...] Please explain

> the benefit of " cooking " the mixture. Can it just be mixed up in a

> container and used that way, i.e., raw?

[Guest guest]

It's got to be a difference ratio. It's got to be. Bleck.

N

----- Original Message -----

From: <cking001@...>

> It just struck me...

> Isn't this how you make peanut brittle?

> Syrup and baking soda?

>

> Chuck

> Character density:

> The number of very weird people in the office.

[Guest guest]

I just found this while researching (wife

has it bad). The baking soda is NOT Arm & Hammer (see aluminum

free).

And no, I don't know what I'm talking about yet.

Maple Syrup/Baking Soda Trojan Horse

The sugar in the maple syrup is bounded with alkaline. If cancer cells

or germs take in the sugar, the hidden alkaline will weaken or destroy

it.

Trader Joe’s organic grade B maple syrup 3 parts. Bob’s Red Mill baking

soda 1 part (this is aluminum free unlike

Arm & Hammer).

Heat the maple syrup to a warm temperature to dissolve the baking soda

(this need not be at a boil). Once warmed, stir in the baking soda for

5 minutes. Example: 90 tsp syrup, 30 tsp baking soda. Store this at

room temperature. Make enough for 10 days, beyond which mold may grow.

The syrup/bicarbonate complex is brought into cancer cells or candida

where it alters pH to uan unfavorable alkaline level.

For cancer patients use 5-7 teaspoons per day divided.

For candida or pH control use 3 teaspoons per day.

http://truthpills.wordpress.com/health/maple-syrupbaking-soda-trojan-horse/

Bill

On 5/31/2010 12:23 PM, Ralph Fisher wrote:

Thanks, but I am using it in the uncooked state and don't find it that

bad. I may try your suggestion just to get an easier "dose".

On Mon, May 31, 2010 at 2:19 PM, ElfN <elf@...>

wrote:

Sure, but the flavor is pretty bad

and with the consistency of maple syrup your tongue gets coated in the

stuff. If you tried it, just once, you'd be convinced

[Guest guest]

Damn, and I just bought the industrial size box of A & H baking soda.

On Mon, May 31, 2010 at 4:06 PM, bjordan <bjordan@...> wrote:

I just found this while researching (wife

has it bad). The baking soda is NOT Arm & Hammer (see aluminum

free).

And no, I don't know what I'm talking about yet.

Maple Syrup/Baking Soda Trojan Horse

The sugar in the maple syrup is bounded with alkaline. If cancer cells

or germs take in the sugar, the hidden alkaline will weaken or destroy

it.

Trader Joe’s organic grade B maple syrup 3 parts. Bob’s Red Mill baking

soda 1 part (this is aluminum free unlike

Arm & Hammer).

Heat the maple syrup to a warm temperature to dissolve the baking soda

(this need not be at a boil). Once warmed, stir in the baking soda for

5 minutes. Example: 90 tsp syrup, 30 tsp baking soda. Store this at

room temperature. Make enough for 10 days, beyond which mold may grow.

The syrup/bicarbonate complex is brought into cancer cells or candida

where it alters pH to uan unfavorable alkaline level.

For cancer patients use 5-7 teaspoons per day divided.

For candida or pH control use 3 teaspoons per day.

http://truthpills.wordpress.com/health/maple-syrupbaking-soda-trojan-horse/

Bill

On 5/31/2010 12:23 PM, Ralph Fisher wrote:

Thanks, but I am using it in the uncooked state and don't find it that

bad. I may try your suggestion just to get an easier " dose " .

On Mon, May 31, 2010 at 2:19 PM, ElfN <elf@...>

wrote:

Sure, but the flavor is pretty bad

and with the consistency of maple syrup your tongue gets coated in the

stuff.  If you tried it, just once, you'd be convinced

[Guest guest]

Terry uses it in place of deoderant. I use it for cleaning drains.

N

----- Original Message -----

From: Ralph Fisher Damn, and I just bought the industrial size box of A & H baking soda.

[Guest guest]

So, now I'm supposed to throw out the Old Spice " Swagger " , which probably also has aluminum in it, and the Liquid Plumber?

On Mon, May 31, 2010 at 4:29 PM, ElfN <elf@...> wrote:

Terry uses it in place of deoderant.  I use it for cleaning drains.

 

N

----- Original Message -----

From: Ralph Fisher Damn, and I just bought the industrial size box of A & H baking soda.

[Guest guest]

I follow Dr. Mark Sircus's work (brilliant doctor) and he had once stated that he asked Arm and Hammer if their baking soda contained aluminum, and they proved to him that they didn't. So you are good to go. Orrilia

http://sodiumbicarbonate.imva.info/

From: Ralph Fisher <fisherre2000@...> Sent: Mon, May 31, 2010 4:17:42 PMSubject: Re: [ ] Maple Syrup/Baking Soda fungus update

Damn, and I just bought the industrial size box of A & H baking soda.

On Mon, May 31, 2010 at 4:06 PM, bjordan <bjordaneaglecorps (DOT) com> wrote:

I just found this while researching (wife has it bad). The baking soda is NOT Arm & Hammer (see aluminum free).And no, I don't know what I'm talking about yet.Maple Syrup/Baking Soda Trojan HorseThe sugar in the maple syrup is bounded with alkaline. If cancer cells or germs take in the sugar, the hidden alkaline will weaken or destroy it.Trader Joe’s organic grade B maple syrup 3 parts. Bob’s Red Mill baking soda 1 part (this is aluminum free unlike Arm & Hammer).Heat the maple syrup to a warm temperature to dissolve the baking soda (this need not be at a boil). Once warmed, stir in the baking soda for 5 minutes. Example: 90 tsp syrup, 30 tsp baking soda. Store this at room temperature. Make enough for 10 days, beyond which mold may grow.The syrup/bicarbonate complex is brought into cancer cells or candida where it alters pH to uan

unfavorable alkaline level.For cancer patients use 5-7 teaspoons per day divided.For candida or pH control use 3 teaspoons per day.http://truthpills. wordpress. com/health/ maple-syrupbakin g-soda-trojan- horse/Bill

On 5/31/2010 12:23 PM, Ralph Fisher wrote: Thanks, but I am using it in the uncooked state and don't find it that bad. I may try your suggestion just to get an easier "dose".

On Mon, May 31, 2010 at 2:19 PM, ElfN <elfelfnori (DOT) com> wrote:

Sure, but the flavor is pretty bad and with the consistency of maple syrup your tongue gets coated in the stuff. If you tried it, just once, you'd be convinced

[Guest guest]

From what I read, forget where, aluminum is found in baking powders, not baking sodas, if this helps any. Orrilia

From: Ralph Fisher <fisherre2000@...> Sent: Mon, May 31, 2010 4:41:27 PMSubject: Re: [ ] Maple Syrup/Baking Soda fungus update

So, now I'm supposed to throw out the Old Spice "Swagger", which probably also has aluminum in it, and the Liquid Plumber?

On Mon, May 31, 2010 at 4:29 PM, ElfN <elfelfnori (DOT) com> wrote:

Terry uses it in place of deoderant. I use it for cleaning drains.

N

----- Original Message -----

From: Ralph Fisher Damn, and I just bought the industrial size box of A & H baking soda.

[Guest guest]

Cool, thanks, the industrial size box is a keeper then.

On Mon, May 31, 2010 at 5:14 PM, jr orrilia <dallas6568@...> wrote:

I follow Dr. Mark Sircus's work (brilliant doctor) and he had once stated that he asked Arm and Hammer if their baking soda contained aluminum, and they proved to him that they didn't.  So you are good to go.  Orrilia

http://sodiumbicarbonate.imva.info/

From: Ralph Fisher <fisherre2000@...>

Sent: Mon, May 31, 2010 4:17:42 PMSubject: Re: [ ] Maple Syrup/Baking Soda fungus update

 

Damn, and I just bought the industrial size box of A & H baking soda.

On Mon, May 31, 2010 at 4:06 PM, bjordan <bjordaneaglecorps (DOT) com> wrote:

I just found this while researching (wife has it bad). The baking soda is NOT Arm & Hammer (see aluminum free).And no, I don't know what I'm talking about yet.

Maple Syrup/Baking Soda Trojan HorseThe sugar in the maple syrup is bounded with alkaline. If cancer cells or germs take in the sugar, the hidden alkaline will weaken or destroy it.Trader Joe’s organic grade B maple syrup 3 parts. Bob’s Red Mill baking soda 1 part (this is aluminum free unlike Arm & Hammer).

Heat the maple syrup to a warm temperature to dissolve the baking soda (this need not be at a boil). Once warmed, stir in the baking soda for 5 minutes. Example: 90 tsp syrup, 30 tsp baking soda. Store this at room temperature. Make enough for 10 days, beyond which mold may grow.

The syrup/bicarbonate complex is brought into cancer cells or candida where it alters pH to uan

unfavorable alkaline level.For cancer patients use 5-7 teaspoons per day divided.For candida or pH control use 3 teaspoons per day.http://truthpills. wordpress. com/health/ maple-syrupbakin g-soda-trojan- horse/

Bill

On 5/31/2010 12:23 PM, Ralph Fisher wrote: Thanks, but I am using it in the uncooked state and don't find it that bad. I may try your suggestion just to get an easier " dose " .

On Mon, May 31, 2010 at 2:19 PM, ElfN <elfelfnori (DOT) com> wrote:

Sure, but the flavor is pretty bad and with the consistency of maple syrup your tongue gets coated in the stuff.  If you tried it, just once, you'd be convinced

[Guest guest]

<LOL> I don't have either of those so I use what I've got.

N

----- Original Message -----

From: Ralph Fisher So, now I'm supposed to throw out the Old Spice "Swagger", which probably also has aluminum in it, and the Liquid Plumber?

[Guest guest]

Don't take the " aluminum in Arm & Hammer " warning seriously.

It's not true, but the story never goes away...

Chuck

Hillary Hosts ETs in Rose Garden

On 5/31/2010 4:17:42 PM, Ralph Fisher (fisherre2000@...) wrote:

> Damn, and I just bought the industrial size box of A & H baking soda.

>

[Guest guest]

Peanut brittle is made with butter and cane brown sugar. Chop the peanuts finely

then cook in above and then roll mixture in cookie sheet and score with butter

knife then let cool. Delicious.

>

> It's got to be a difference ratio. It's got to be. Bleck.

>

> N

>

> ----- Original Message -----

> From: <cking001@...>

>

> > It just struck me...

> > Isn't this how you make peanut brittle?

> > Syrup and baking soda?

> >

> > Chuck

> > Character density:

> > The number of very weird people in the office.

>

[Guest guest]

ElfN,

What are you treating? Is it Lyme disease?

Patti

>

> I've been taking a 3:1 ration of maple syrup and baking soda for over a

> week, time for an update. Everything I say here is anecdotal. I'll try and

> keep it as complete as I can. I have been taking mms on an irregular

> schedule, trying to hit at least one 4 drop (28%) dose a day, either morning

> or night. If I've eaten food too late, I don't take it as mixing it with

> food is pointless.

>

> I used up my initial batch of maple syrup/baking soda (3tbsp/1tbsp) and made

> another, cooking it just slightly longer (better). As soon as it was cool

> enough to shape I turned it into slightly larger than pencil sized ropes

> which I then cut into 1/2 " to 3/4 " sections using a butcher's knife,

> smoothing the section ends before they cooled completely.

>

> Until the last two days I had been taking one " dose " first thing in the

> morning and last thing at night and before every meal. The last two days I

> have backed off to 2 or three doses a day.

>

> The result - For years my right leg has been telling me I have problems in

> my large intestine on the right side. If there was a single part of my body

> that was a barometer of my overall health, this would be the spot. I had

> big hard lumps above my knee which have slowly disappeared as I've gotten

> healthier and my colon has gotten cleaner. My right foot fungus showed I

> still had fungus in my intestine on the right (the last part that gets

> cleared during any cleanse), most probably where the small intestine

> connects to the large.

>

> I have big blisters the inside of my instep on my right foot. The right

> foot has always been the one which announces " you have fungus " . I have open

> sores between my last three toes, same foot. The open sores have always

> been a normal response to progress on killing fungus. I am reading the

> blisters as an even more positive sign.

>

> When I checked above my knee today the last of the lumps are gone. The

> diagonal strip of sensitivity above and inside my knee is also gone. The

> info that fungus hides in the mucous membranes helped me understand why the

> ms/bs would kill the fungus when other methods would not. Feed it poison

> and it will die.

>

> My ears have changed the most. The drainage has almost completely stopped.

> I'm not craving sweets. My sinuses aren't completely clear yet. I had a

> couple rough mental/emotional days when my body was in mid-adjustment in how

> it used food. That's passed.

>

> When I first started the ms/bs I stopped the mms. Just this last week I

> started taking it again. The ms/bs works great, but it works fabulously

> better when paired with mms.

>

> Nori

>

[Guest guest]

Went back and found this writeup. I tried it but was never able to get a good

mix. How much heat did you use? How long did you heat it to get it into a

state where you could cut it? I don't seem to be able to get the syrup to take

up the indicated baking soda.

>

> I've been taking a 3:1 ration of maple syrup and baking soda for over a

> week, time for an update. Everything I say here is anecdotal. I'll try and

> keep it as complete as I can. I have been taking mms on an irregular

> schedule, trying to hit at least one 4 drop (28%) dose a day, either morning

> or night. If I've eaten food too late, I don't take it as mixing it with

> food is pointless.

>

> I used up my initial batch of maple syrup/baking soda (3tbsp/1tbsp) and made

> another, cooking it just slightly longer (better). As soon as it was cool

> enough to shape I turned it into slightly larger than pencil sized ropes

> which I then cut into 1/2 " to 3/4 " sections using a butcher's knife,

> smoothing the section ends before they cooled completely.

>

snip