Question reg: Maple Syrup/Baking Soda

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MMS friends, what is the purpose of adding maple syrup? Is it for taste only?Or is there some benefit to adding the M syrup to the b. soda?Thanks, Ma LiFrom: Stauffer <gsgkill@...>Subject: RE: [ ] Re: Maple Syrup/Baking Soda fungus update" group" < >Date: Thursday, September 16, 2010, 2:36 PM

it foams up no matter what use a big pan, cook 5 minutes. I usually do the full Wal-mart bottle of maple syrup it about 30 tablespoons of baking soda, 3 to 1 ration. After a few days it will settle and be about 6 tablespoons or less in the bottom. That's a good mix. that means 24 tablespoons absorbed by the maple syrup and it tastes plenty nasty. My wife and I take a teaspoon a day for a preventive. From: greenamyer@...Date: Thu, 16 Sep 2010 12:53:44 +0000Subject: [ ] Re: Maple Syrup/Baking Soda fungus update

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.

>

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