Re: Chestnut flour

[Guest guest]

At 10:06 AM 8/30/2004, you wrote:

>By the way, a lot of gluten-free recipes use nut flours (almonds,

>hazelnuts, etc.). Why don't they ever mention that the nuts should be

>sprouted? Ignorance? Also, when can I try my daughter out on nuts?

>She's ten months old now. I presume that's way too young.

>

>Trying to go totally grain free,

>

>Dawn

i can't remember when we gave amber nuts (or rather, when we stopped

preventing her from having nuts) but she's 17 months now and she " eats "

almonds. they mostly just get chewed on and spit back out again, but we

haven't noticed anything bad resulting from it.

as for sprouting - i'm sure it's ignorance. when, before WAPF, did you ever

hear about sprouting nuts? me? never.

-katja

[Guest guest]

> i can't remember when we gave amber nuts (or rather, when we stopped

> preventing her from having nuts) but she's 17 months now and she " eats "

> almonds. they mostly just get chewed on and spit back out again, but we

> haven't noticed anything bad resulting from it.

So, presumably I could try her out in a few months on something

containg nut flour and see if she reacts? I guess baked sprouted nut

flour would be easier to digest than sprouted nuts since they've

basically been pulverized. I'd hate for a to have a bad

allergic reaction.

>

> as for sprouting - i'm sure it's ignorance. when, before WAPF, did

you ever

> hear about sprouting nuts? me? never.

Someone should inform all of the gluten free groups that they may have

removed one antri-nutrient (gluten), but they've replaced it with

another (nuts).

Dawn

[Guest guest]

>Just wondering if anyone has tried experimenting with Chestnut flour

>as an alternative to grains. We have easy access to that here in

>Italy since the Italians love chestnuts. I made some chestnut

>pancakes and they came out very fluffy and tasty. I'm going to try a

>chestnut cake next.

It is very expensive here, but I hear it is wonderful! I love chestnuts!

>By the way, a lot of gluten-free recipes use nut flours (almonds,

>hazelnuts, etc.). Why don't they ever mention that the nuts should be

>sprouted? Ignorance? Also, when can I try my daughter out on nuts?

>She's ten months old now. I presume that's way too young.

Ignorance. They use un-soaked beans for flour too.

I don't know about nuts ... it does seem it is better to introduce foods

while you are breastfeeding, the kid is less likely to develop allergies.

Presumably the kid " learns " what to be allergic to from breastmilk,

but I don't know that anyone knows the mechanism. It argues for

long-term breastfeeding though.

> Trying to go totally grain free,

Good for you!

>Dawn

Heidi Jean

[Guest guest]

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

From: " dawnciano "

> Just wondering if anyone has tried experimenting with Chestnut flour

> as an alternative to grains. We have easy access to that here in

> Italy since the Italians love chestnuts. I made some chestnut

> pancakes and they came out very fluffy and tasty. I'm going to try a

> chestnut cake next.

<nodding> I've used it as a flour blend of tuber flours and starch flours.

Pretty good.

> By the way, a lot of gluten-free recipes use nut flours (almonds,

> hazelnuts, etc.). Why don't they ever mention that the nuts should be

> sprouted? Ignorance?

That would be my guess. IME, the gluten-free food market is largely, though

not entirely, a mirror of the SAD foods that contain gluten....perhaps worse

since soy flour seems to be ubiquitous. I didn't tumble on to the concept

of sprouting nuts until I read NT.

Also, when can I try my daughter out on nuts?

> She's ten months old now. I presume that's way too young.

>

I didn't introduce my youngest to nuts until she was over 1.5 yo and we

started with pecans. We don't have peanuts in the house and I'm not sure

exactly when they'll darken our door again....

--s

[Guest guest]

>>>So, presumably I could try her out in a few months on something

containg nut flour and see if she reacts? I guess baked sprouted nut

flour would be easier to digest than sprouted nuts since they've

basically been pulverized. I'd hate for a to have a bad

allergic reaction.<<<

Apart from the peanut allergy, I believe the main reason people hold off giving

small children nuts to eat is the possibility of choking, which, of course,

would only be a problem with whole nuts. Apparently, a peanut or almond is just

the right size to block the oesophagus of a child under 5, so nut flour or

crushed nuts would be OK in that regard.

Cheers,

Tas'.

[Guest guest]

> It is very expensive here, but I hear it is wonderful! I love chestnuts!

That's too bad because it is pretty tasty and naturally sweet. Of

course you can't go crazy with it because it is high in carbs. I had

no idea the pancakes would come out so fluffy with chestnut flour. It

really suprised me. What are other good GF flours for pancake making?

> I don't know about nuts ... it does seem it is better to introduce foods

> while you are breastfeeding, the kid is less likely to develop

allergies.

> Presumably the kid " learns " what to be allergic to from breastmilk,

> but I don't know that anyone knows the mechanism. It argues for

> long-term breastfeeding though.

How long did you breastfeed for? I was going to stop at a year, but

a really LOOOOOOOOVES her milk, so I don' think that will be

feasible. I'm gettingnready to start seeing weird looks and to

hearing comments about her being too big to breastfeed. People

already make comments that I should put a in a stroller instead

of carrying her in a carrier (the Italians are very opinionated and a

bit nosy). I guess I'll just continue being the crazy American who

eats strangely (I don't give a pasta. What a mean mother I am!

) and " spoils " her daughter (they actually told me at the hospital

just a few hours after the birth that I shouldn't hold a too

much or I would " spoil " her!).

>

> > Trying to go totally grain free,

>

> Good for you!

I, like the others, would love to have more of your great recipes!

I'll wait for the book though if I have to.

Ciao,

Dawn

[Guest guest]

At 05:24 AM 8/31/2004, you wrote:

>How long did you breastfeed for? I was going to stop at a year, but

>a really LOOOOOOOOVES her milk, so I don' think that will be

>feasible. I'm gettingnready to start seeing weird looks and to

>hearing comments about her being too big to breastfeed. People

amber's 17 months and we don't plan to stop breastfeeding till she weans,

even if that means she nurses till she's four.

for ammo, the WHO says that you should breastfeed at least until the child

is two.

-katja

[Guest guest]

>That's too bad because it is pretty tasty and naturally sweet. Of

>course you can't go crazy with it because it is high in carbs. I had

>no idea the pancakes would come out so fluffy with chestnut flour. It

>really suprised me. What are other good GF flours for pancake making?

I dunno, I usually just use rice flour or sorghum, but they

always turn out fine no matter what I use. Pancakes seem kind

of foolproof. When I add a banana they get soggy and mushy,

but the family likes them that way.

>

>How long did you breastfeed for? I was going to stop at a year, but

>a really LOOOOOOOOVES her milk, so I don' think that will be

>feasible. I'm gettingnready to start seeing weird looks and to

>hearing comments about her being too big to breastfeed. People

>already make comments that I should put a in a stroller instead

>of carrying her in a carrier (the Italians are very opinionated and a

>bit nosy). I guess I'll just continue being the crazy American who

>eats strangely (I don't give a pasta. What a mean mother I am!

>) and " spoils " her daughter (they actually told me at the hospital

>just a few hours after the birth that I shouldn't hold a too

>much or I would " spoil " her!).

Traditionally, kids breastfed for 3-4 years. I had Sjogren's, and really

couldn't produce milk much, but I hung in there for 6 months. I do

know someone who went for 3 years, but it's hard in this society,

you DO get weird looks and one Mom even got her kid taken into

protective custody for breastfeeding by an overzealous child protective

services person. The kid that was breastfed 3 years was really

healthy for that time though. The Mom slept with the baby too,

and held him a lot, and yeah, people here call that " spoiling " too.

My mantra is that a society that cannot breastfeed children

for as long as they need it is a failed society ... breast milk

and cuddling are about THE most important factors in producing

healthy children. (Good diet and nurturing later are real important

too, but they can't really undo the damage that occurs in those

first few years when the brain and immune system is forming).

>I, like the others, would love to have more of your great recipes!

>I'll wait for the book though if I have to.

OK, nagging works! My daughter is staying home as a homeschooler,

I think, so she can help ... it's nice to have someone ELSE hold the

bowls etc. so I can run the camera with two hands.

Heidi Jean

[Guest guest]

> amber's 17 months and we don't plan to stop breastfeeding till she

> weans,

> even if that means she nurses till she's four.

> for ammo, the WHO says that you should breastfeed at least until the

> child

> is two.

My oldest nursed till she was 3 and the little one nursed till she was

one. Then, a week before her first birthday I had a heart attack and

the meds they put me on pass through the breastmilk so we had to wean.

Broke my heart.

Nurse as long as you can.

Lynn S.

------

Lynn Siprelle * web developer, writer, mama, fiber junky

http://www.siprelle.com * http://www.thenewhomemaker.com

http://www.democracyfororegon.com * http://www.wisforwomen.com

[Guest guest]

>

> >I, like the others, would love to have more of your great recipes!

> >I'll wait for the book though if I have to.

>

> OK, nagging works! My daughter is staying home as a homeschooler,

> I think, so she can help ... it's nice to have someone ELSE hold

the

> bowls etc. so I can run the camera with two hands.

>

>

Nah, let HER run the camera, format the recipes, upload the files,

create a webpage and layout the book--THAT's a real education!

She'll learn how to cook and she'll have some IT experience to fall

back on if necessary . . .

Danelle in Kansas, using doghouses to accomplish the same end, well,

not the cooking, just the computer technology experience

[Guest guest]

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

From: " Heidi Schuppenhauer "

> I dunno, I usually just use rice flour or sorghum, but they

> always turn out fine no matter what I use. Pancakes seem kind

> of foolproof. When I add a banana they get soggy and mushy,

> but the family likes them that way.

Yep. Sorghum is my hands-down favorite. Except for soy <ducking > it is

one of the highest in nutrients of the gf flours, such as grains are.

>

> >

> >How long did you breastfeed for? I was going to stop at a year, but

> >a really LOOOOOOOOVES her milk, so I don' think that will be

> >feasible.

Go, girl.

I'm gettingnready to start seeing weird looks and to

> >hearing comments about her being too big to breastfeed.

Pretend a profound hearing loss and ignore their profound intellectual loss.

I must have a visible chip on my shoulder....I've never gotten any of

these. That....or I'm profoundly obtuse. <BEG>

People

> >already make comments that I should put a in a stroller instead

> >of carrying her in a carrier (the Italians are very opinionated and a

> >bit nosy).

My slings are still in use and my middle child, at two, had to beg me to

stop carrying him. LOL! I did respect his wishes.

I guess I'll just continue being the crazy American who

> >eats strangely (I don't give a pasta. What a mean mother I am!

> >) and " spoils " her daughter (they actually told me at the hospital

> >just a few hours after the birth that I shouldn't hold a too

> >much or I would " spoil " her!).

Yeah, I spoil my kids, too.

> Traditionally, kids breastfed for 3-4 years.

My oldest self-weaned at 4.5 and my middle at 3 yo. My 1.5 yo isn't

interested in the least at any curbing of her accessibility.

I had Sjogren's, and really

> couldn't produce milk much, but I hung in there for 6 months.

Good on you, Heidi! I know women with lesser obstacles who don't persevere

half as much!

I do

> know someone who went for 3 years, but it's hard in this society,

> you DO get weird looks and one Mom even got her kid taken into

> protective custody for breastfeeding by an overzealous child protective

> services person. The kid that was breastfed 3 years was really

> healthy for that time though. The Mom slept with the baby too,

> and held him a lot, and yeah, people here call that " spoiling " too.

>

I know at least five moms who are nursing 6 yos, but they don't share that

information because of the publicity that one mom got a couple of years ago

who was also nursing a 6 yo and CPS got involved.

> My mantra is that a society that cannot breastfeed children

> for as long as they need it is a failed society ... breast milk

> and cuddling are about THE most important factors in producing

> healthy children. (Good diet and nurturing later are real important

> too, but they can't really undo the damage that occurs in those

> first few years when the brain and immune system is forming).

>

Yep, yep!

> >I, like the others, would love to have more of your great recipes!

> >I'll wait for the book though if I have to.

>

> OK, nagging works! My daughter is staying home as a homeschooler,

> I think, so she can help ... it's nice to have someone ELSE hold the

> bowls etc. so I can run the camera with two hands.

>

Yep, yep!

Any time you want to share recipes, Heidi, let's hear it.

--s

[Guest guest]

>Nah, let HER run the camera, format the recipes, upload the files,

>create a webpage and layout the book--THAT's a real education!

>She'll learn how to cook and she'll have some IT experience to fall

>back on if necessary . . .

Yep, I figure there's more she can learn here than they are teaching

her at school. She'll be starting her own book and webpages soon.

Then it's into programming and she can have her first job with our

company.

>Danelle in Kansas, using doghouses to accomplish the same end, well,

>not the cooking, just the computer technology experience

Nice! yeah, I think an education at this point in time better include

digital cameras, keyboarding, and web stuff!

Heidi Jean

[Guest guest]

>

> >That's too bad because it is pretty tasty and naturally sweet. Of

> >course you can't go crazy with it because it is high in carbs. I had

> >no idea the pancakes would come out so fluffy with chestnut flour. It

> >really suprised me. What are other good GF flours for pancake making?

>

> I dunno, I usually just use rice flour or sorghum, but they

> always turn out fine no matter what I use. Pancakes seem kind

> of foolproof. When I add a banana they get soggy and mushy,

> but the family likes them that way.

I'm looking for finger foods for a, and I'm thinking of making

some very basic, GF pancakes for her. She just loves picking up the

little pieces of food by herself. I've also tried lightly steamed

carrot, lightly steamed apple, and lightly sauteed liver up until now

and she seemed to like it all.

> My mantra is that a society that cannot breastfeed children

> for as long as they need it is a failed society ... breast milk

> and cuddling are about THE most important factors in producing

> healthy children. (Good diet and nurturing later are real important

> too, but they can't really undo the damage that occurs in those

> first few years when the brain and immune system is forming).

That's why I think I'm going to continue until at least 18 months.

It's so sad that we're all so paranoid about the human body as

something sinful.

>

>

> >I, like the others, would love to have more of your great recipes!

> >I'll wait for the book though if I have to.

>

> OK, nagging works! My daughter is staying home as a homeschooler,

> I think, so she can help ... it's nice to have someone ELSE hold the

> bowls etc. so I can run the camera with two hands.

>

>

> Heidi Jean

Great. I'm looking forward to it. I tried your breakfast cereal this

morning. Very yummy and crunchy.

Ciao,

Dawn

[Guest guest]

>

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

> From: " Heidi Schuppenhauer "

>

>

> > I dunno, I usually just use rice flour or sorghum, but they

> > always turn out fine no matter what I use. Pancakes seem kind

> > of foolproof. When I add a banana they get soggy and mushy,

> > but the family likes them that way.

>

> Yep. Sorghum is my hands-down favorite. Except for soy <ducking

I don't know if I can find sorghum here. Does it go rancid easily?

Maybe I can bring it back from the US. Can I grind it myself (hope

none of you are laughing at my total ignorance on the subject of

sorghum). If I wanted to use brown rice flour, should I soak and

dehydrate the grains and then grind them or is that unnecessary?

Ciao,

Dawn

[Guest guest]

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

From: " dawnciano "

> I don't know if I can find sorghum here.

It also goes under the name milo or jowar. I buy mine in bulk whole grain

from Azure Standard, but Bob's Red Mill sells it ground as well. Perhaps

some HFS's will carry Bob's locally for you?

> Does it go rancid easily?

IME, no. I've kept the grain unground for over a year and then ground it

and used it without difficulty. I also grind it up in 5# increments and it

remains stable until gone....a month or so. I've yet to have it turn on me.

The nut flours I've used are significantly less stable.

> Maybe I can bring it back from the US. Can I grind it myself (hope

> none of you are laughing at my total ignorance on the subject of

> sorghum).

Hey, I'm not laughing! Yes, you can grind it. It's rather a soft grain

and runs through my K-tec Grain Mill quite easily. The grains are

smallish....not quite as small as millet or quinoa...about the size of

lentils, only round. I'm thinking that it would be softer and easier to

grind than, say, wheat.

If I wanted to use brown rice flour, should I soak and

> dehydrate the grains and then grind them or is that unnecessary?

>

Since the topic of soaking has come up on my radar, I've been tossing that

back and forth in my mind. I've been unsure as to when to soak in the

process. ATM, I've soaked the already ground flour in whey prior to baking.

This works relatively well with muffins and quick breads, but hasn't worked

for me with bread. I've got a friend who is experimenting with gf

sourdough, but isn't meeting with success and I have too much other stuff on

my plate to do any days of " cooking dangerously " to launch out on my own

with this. If anyone has input on this, I'd love to hear it.

--s

[Guest guest]

>Since the topic of soaking has come up on my radar, I've been tossing that

>back and forth in my mind. I've been unsure as to when to soak in the

>process. ATM, I've soaked the already ground flour in whey prior to baking.

>This works relatively well with muffins and quick breads, but hasn't worked

>for me with bread. I've got a friend who is experimenting with gf

>sourdough, but isn't meeting with success and I have too much other stuff on

>my plate to do any days of " cooking dangerously " to launch out on my own

>with this. If anyone has input on this, I'd love to hear it.

Sorghum DOES bother my dh if it isn't soaked, so it probably is a good idea.

Actually since you grind your own you can sprout it a little too, if you

want. I get mine ground, and it doesn't seem to go rancid at all (masa

does, I keep that in the freezer). However, you can just mix up the

liquid ingredients (which in my case always includes kefiili) and let

the set for a bit, then do the rest of the recipe, rather than a long soak.

Sorghum is lower in phytates than some other grains (as is millet) but

it does have them.

I have made sourdough bread with sorghum and other flours, using

a long kefir soak, and it is tasty, though I usually do a flat bread

since high rise breads are harder and more problematic. The trick

is, after it soaks, add more flour of some sort that doesn't need

soaking (like potato flour).

Heidi Jean

[Guest guest]

>I'm looking for finger foods for a, and I'm thinking of making

>some very basic, GF pancakes for her. She just loves picking up the

>little pieces of food by herself. I've also tried lightly steamed

>carrot, lightly steamed apple, and lightly sauteed liver up until now

>and she seemed to like it all.

You can make pancakes with NO grain at all, and they are pretty

tasty:

Banana Pancakes

Mash one banana

Mix in one egg

Fry up in a bit of butter just like regular pancakes

Serve with a bit of maple syrup or honey

Heidi Jean

[Guest guest]

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

From: " Heidi Schuppenhauer "

> Sorghum DOES bother my dh if it isn't soaked, so it probably is a good

idea.

> Actually since you grind your own you can sprout it a little too, if you

> want.

I'm playing with the sprouting idea. I'm already sprouting greens to eat,

so this isn't a big step. I tried making millet essene bread. It wasn't

what I would call a success. Attempts like that are what define my idea of

" cooking dangerously " ....LOL!

I get mine ground, and it doesn't seem to go rancid at all (masa

> does, I keep that in the freezer). However, you can just mix up the

> liquid ingredients (which in my case always includes kefiili) and let

> the set for a bit, then do the rest of the recipe, rather than a long

soak.

Okay, this is where I'm waffling. IOT get the grains moist enough to soak,

that uses almost the whole quota of liquid (I use kefir whey to soak). When

you are ready to mix, what are you doing to heat the mixture to 110 for a

good yeast rising? I've tried minimal moisture and heating the remaining

liquid to add at mix/bake time, but I tend to have to add more liquid than

the mix needs and my breads spill over during the rise and aren't as good as

normal.

I'm wondering, though, if the whey in the bread dough during the 1 hour

rising phase is a sufficient " soak? "

The trick

> is, after it soaks, add more flour of some sort that doesn't need

> soaking (like potato flour).

So you stiffen up your dough with added starch flours to get it back to

proper consistency?

--s

[Guest guest]

>

> >I'm looking for finger foods for a, and I'm thinking of making

> >some very basic, GF pancakes for her. She just loves picking up the

> >little pieces of food by herself. I've also tried lightly steamed

> >carrot, lightly steamed apple, and lightly sauteed liver up until now

> >and she seemed to like it all.

>

> You can make pancakes with NO grain at all, and they are pretty

> tasty:

>

> Banana Pancakes

>

> Mash one banana

> Mix in one egg

> Fry up in a bit of butter just like regular pancakes

> Serve with a bit of maple syrup or honey

Thanks. the only problem is that a does not seem to do well with

banans yet (in the poopie dept. ). SO back to the drawing board. I

may try giving her sprouted rice flour pancakes or chestnut flour

pancakes.

By the way, I love your carrot cake recipe. yum!

>

>

>

>

>

> Heidi Jean

[Guest guest]

>Okay, this is where I'm waffling. IOT get the grains moist enough to soak,

>that uses almost the whole quota of liquid (I use kefir whey to soak). When

>you are ready to mix, what are you doing to heat the mixture to 110 for a

>good yeast rising? I've tried minimal moisture and heating the remaining

>liquid to add at mix/bake time, but I tend to have to add more liquid than

>the mix needs and my breads spill over during the rise and aren't as good as

>normal.

I don't heat it. Just add kefir, let it set a day (for sourdough). I add enough

kefir to get a

stiff dough, then it gets runnier by the next day.

>So you stiffen up your dough with added starch flours to get it back to

>proper consistency?

Bingo. It's the only thing I've found that works. That is the method used on

artisanal

bread, btw, a long, low temp rise, then add more flour as needed. The long

slow rise adds flavor too. Esp. with kefir, all those lactobacilli and various

kinds of yeast.

>--s

>

>

Heidi Jean

[Guest guest]

>> If I wanted to use brown rice flour, should I soak and

>> dehydrate the grains and then grind them or is that unnecessary?

>>

According to NT, brown rice can be soaked, but it isn't necessary because

phytate levels are low.

~~ Jocelyne

[Guest guest]

>Thanks. the only problem is that a does not seem to do well with

>banans yet (in the poopie dept. ). SO back to the drawing board. I

>may try giving her sprouted rice flour pancakes or chestnut flour

>pancakes.

Yeah, that would be a problem. Probably any mushy fruit

or vegie would do though.

>By the way, I love your carrot cake recipe. yum!

Thanks!

Heidi Jean

[Guest guest]

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

From: " Heidi Schuppenhauer "

> I don't heat it. Just add kefir, let it set a day (for sourdough). I add

enough kefir to get a

> stiff dough, then it gets runnier by the next day.

GF sourdough? <pricking ears> Um. <pleading whine> You wouldn't happen

to have a spare moment or two to...um...post the recipe would you? <puppy

dog eyes> I've done so much " ingredient-free " cooking and tweaking of

recipes this year that I've hit cranial vapor lock and would rather sponge

off of other people's intellectual endeavors....LOL!

Thanks for kicking this around with me.

--s

[Guest guest]

>

>GF sourdough? <pricking ears> Um. <pleading whine> You wouldn't happen

>to have a spare moment or two to...um...post the recipe would you? <puppy

>dog eyes> I've done so much " ingredient-free " cooking and tweaking of

>recipes this year that I've hit cranial vapor lock and would rather sponge

>off of other people's intellectual endeavors....LOL!

>

>Thanks for kicking this around with me.

I'd be happy to post the recipe if I had one! I haven't come up

with a fool proof one yet for " loaf " bread. But what I do is:

2 cups flour

1-2 cups kefir (kefiili, for me). Just add kefir till you can

mix it up good, the amount may vary depending on the type

of flour

Mix. Cover with a plate or cloth to keep the flies out, let it set a day

(stir sometimes if you want). Actually it can go 2-3 days if you

want.

Then add more flour, or more kefir, or some eggs. It's good

to use potato flour as an addition, but anything works. Get

it to the consistency you want for the application you want,

and add a little salt. I add xanthan gum too (mix with the flour

before adding it, about 2tsp but you can use more). More egg

whites make it rise better too. I aim for the consistency of

toothpaste. Sometimes I add Italian spices, dried onions,

and garlic granules.

Now, put the batter in a pan if you want thicker bread,

or spread it on an Exopat mat for pita breads. Let it rise (the

kefir has yeast in it, it will rise, it might take longer than regular

yeast). Then bake.

You can also make the dough thicker, and roll it into

tortillas (or use a tortilla press). Or make it thinner and pour

it into crepe-like wraps.

Anyway, I'll try one with more measuring and see how it comes

out, as a flatbread. Like it said, loaf breads I haven't quite got

down (they tend to fall without the gluten -- the white bread

recipe works because of the hot water and cornstarch, but

that method doesn't work for sourdough).

Heidi Jean

[Guest guest]

--- dawnciano <dawnciano@...> wrote:

> Just wondering if anyone has tried experimenting

> with Chestnut flour

> as an alternative to grains. We have easy access to

> that here in

> Italy

Dawn

Just read this after posting the question about where

you live! There is a very cheap supplier of Garden of

Life products on www.ebay.com. The vendor name is

tereasas_nook. She sells both Fungal and Primal

Defense. I just ordered a pot of each for a friend

for $64, or €46. This is considerably cheaper than

ANY UK supplier I have found. She is an excellent

vendor, who will give you a quote for shipping

internationally.

No connection, just a satisfied customer

Jo

___________________________________________________________ALL-NEW

Messenger - all new features - even more fun! http://uk.messenger.