Guest guest Posted January 18, 2006 Report Share Posted January 18, 2006 This same method can be used for soaking beans, which, especially due to their starchy nature, are natural bacteria and yeast breeders. Adding a little vinegar can have the same effect. I soak my nuts, as they are better tolerated by my family this way, and to increase the nutritional absorption of the minerals by removing the phytates. While BTVC does not recommend soaking nuts, it does recommend soaking beans, and the logic of mold, bacteria and yeast growth in soaking nut water is only magnified in bean soaking water. So, from one SCDer to another, I personally encourage people who have problems digesting nuts without a nut allergy, to soak their nuts, and treat nut and bean water with sea salt or vinegar as a precaution. As I recall, when this issue was brought up before, there was no resolution, other than soaking of nuts was not necessary, according to SCD guidelines. If you find it necessary, sea salt will absolve any potential mold problems. Honestly, beans are the biggest worry for me...Treat that soaking water! lol;) Summer Debora Holt dholt@...> wrote: > > > Elaine said not to soak nuts as it fosters the growth of mold and > bacteria. However, those that swear by soaking suggest using salt water to soak in; the salt would make the water bacteriostatic, therefore preventing mold and bacteria from forming. I don't know if Elaine would have agreed with this method or not. Debora For information on the Specific Carbohydrate Diet, please read the book _Breaking the Vicious Cycle_ by Elaine Gottschall and read the following websites: http://www.breakingtheviciouscycle.info and http://www.pecanbread.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2006 Report Share Posted January 18, 2006 This same method can be used for soaking beans, which, especially due to their starchy nature, are natural bacteria and yeast breeders. Adding a little vinegar can have the same effect. I soak my nuts, as they are better tolerated by my family this way, and to increase the nutritional absorption of the minerals by removing the phytates. While BTVC does not recommend soaking nuts, it does recommend soaking beans, and the logic of mold, bacteria and yeast growth in soaking nut water is only magnified in bean soaking water. So, from one SCDer to another, I personally encourage people who have problems digesting nuts without a nut allergy, to soak their nuts, and treat nut and bean water with sea salt or vinegar as a precaution. As I recall, when this issue was brought up before, there was no resolution, other than soaking of nuts was not necessary, according to SCD guidelines. If you find it necessary, sea salt will absolve any potential mold problems. Honestly, beans are the biggest worry for me...Treat that soaking water! lol;) Summer Debora Holt dholt@...> wrote: > > > Elaine said not to soak nuts as it fosters the growth of mold and > bacteria. However, those that swear by soaking suggest using salt water to soak in; the salt would make the water bacteriostatic, therefore preventing mold and bacteria from forming. I don't know if Elaine would have agreed with this method or not. Debora For information on the Specific Carbohydrate Diet, please read the book _Breaking the Vicious Cycle_ by Elaine Gottschall and read the following websites: http://www.breakingtheviciouscycle.info and http://www.pecanbread.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2006 Report Share Posted January 18, 2006 This same method can be used for soaking beans, which, especially due to their starchy nature, are natural bacteria and yeast breeders. Adding a little vinegar can have the same effect. I soak my nuts, as they are better tolerated by my family this way, and to increase the nutritional absorption of the minerals by removing the phytates. While BTVC does not recommend soaking nuts, it does recommend soaking beans, and the logic of mold, bacteria and yeast growth in soaking nut water is only magnified in bean soaking water. So, from one SCDer to another, I personally encourage people who have problems digesting nuts without a nut allergy, to soak their nuts, and treat nut and bean water with sea salt or vinegar as a precaution. As I recall, when this issue was brought up before, there was no resolution, other than soaking of nuts was not necessary, according to SCD guidelines. If you find it necessary, sea salt will absolve any potential mold problems. Honestly, beans are the biggest worry for me...Treat that soaking water! lol;) Summer Debora Holt dholt@...> wrote: > > > Elaine said not to soak nuts as it fosters the growth of mold and > bacteria. However, those that swear by soaking suggest using salt water to soak in; the salt would make the water bacteriostatic, therefore preventing mold and bacteria from forming. I don't know if Elaine would have agreed with this method or not. Debora For information on the Specific Carbohydrate Diet, please read the book _Breaking the Vicious Cycle_ by Elaine Gottschall and read the following websites: http://www.breakingtheviciouscycle.info and http://www.pecanbread.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2006 Report Share Posted January 18, 2006 > > > > > > > Elaine said not to soak nuts as it fosters the growth of mold and > > bacteria. > > However, those that swear by soaking suggest using salt water to soak > in; the salt would make the water bacteriostatic, therefore preventing > mold and bacteria from forming. I don't know if Elaine would have agreed > with this method or not. > > Debora > Since we don't know I would personally not do this. I don't think we should suggest things that Elaine opposed without more scientific proof. Carol F. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2006 Report Share Posted January 18, 2006 > > > > > > > Elaine said not to soak nuts as it fosters the growth of mold and > > bacteria. > > However, those that swear by soaking suggest using salt water to soak > in; the salt would make the water bacteriostatic, therefore preventing > mold and bacteria from forming. I don't know if Elaine would have agreed > with this method or not. > > Debora > Since we don't know I would personally not do this. I don't think we should suggest things that Elaine opposed without more scientific proof. Carol F. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2006 Report Share Posted January 18, 2006 > > > > > > > Elaine said not to soak nuts as it fosters the growth of mold and > > bacteria. > > However, those that swear by soaking suggest using salt water to soak > in; the salt would make the water bacteriostatic, therefore preventing > mold and bacteria from forming. I don't know if Elaine would have agreed > with this method or not. > > Debora > Since we don't know I would personally not do this. I don't think we should suggest things that Elaine opposed without more scientific proof. Carol F. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 6, 2009 Report Share Posted September 6, 2009 I soak mine before using them. Sometimes I dehydrate them as well because both help with digestion but I don't do the dehydrating as often as I should (I don't go above 115). As for flour? It's really easy to do on your own. I've made a bean flour out of cooked and dehydrated black beans and it worked perfectly. A high speed blender (like blendtec) does a great job with processing into flour. I don't really know about buying it pre-made though. Stacey > > I know that we are supposed to soak beans before cooking them and I'm wondering if anyone soaks nuts before using them too. I started doing this several years ago, after reading " Nourishing Traditions " , but got out of the habit. > > Now that I'm grinding my own pecan butter, I started soaking the pecans for about 8 hours in slightly salted water, draining them well and then drying them in my oven. I set it for 170 (should only be 150, but mine won't go that low) for a couple of hours and then turn it off with the light on overnight. > > This is supposed to deactivate the enzyme inhibitors found in the nuts, but retain their nutritional value. > > Does anyone else do this? Does anyone know if it's possible to buy flour made from soaked and dried nuts? > > Thanks, > Liz > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 6, 2009 Report Share Posted September 6, 2009 I soak mine before using them. Sometimes I dehydrate them as well because both help with digestion but I don't do the dehydrating as often as I should (I don't go above 115). As for flour? It's really easy to do on your own. I've made a bean flour out of cooked and dehydrated black beans and it worked perfectly. A high speed blender (like blendtec) does a great job with processing into flour. I don't really know about buying it pre-made though. Stacey > > I know that we are supposed to soak beans before cooking them and I'm wondering if anyone soaks nuts before using them too. I started doing this several years ago, after reading " Nourishing Traditions " , but got out of the habit. > > Now that I'm grinding my own pecan butter, I started soaking the pecans for about 8 hours in slightly salted water, draining them well and then drying them in my oven. I set it for 170 (should only be 150, but mine won't go that low) for a couple of hours and then turn it off with the light on overnight. > > This is supposed to deactivate the enzyme inhibitors found in the nuts, but retain their nutritional value. > > Does anyone else do this? Does anyone know if it's possible to buy flour made from soaked and dried nuts? > > Thanks, > Liz > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 6, 2009 Report Share Posted September 6, 2009 I soak mine before using them. Sometimes I dehydrate them as well because both help with digestion but I don't do the dehydrating as often as I should (I don't go above 115). As for flour? It's really easy to do on your own. I've made a bean flour out of cooked and dehydrated black beans and it worked perfectly. A high speed blender (like blendtec) does a great job with processing into flour. I don't really know about buying it pre-made though. Stacey > > I know that we are supposed to soak beans before cooking them and I'm wondering if anyone soaks nuts before using them too. I started doing this several years ago, after reading " Nourishing Traditions " , but got out of the habit. > > Now that I'm grinding my own pecan butter, I started soaking the pecans for about 8 hours in slightly salted water, draining them well and then drying them in my oven. I set it for 170 (should only be 150, but mine won't go that low) for a couple of hours and then turn it off with the light on overnight. > > This is supposed to deactivate the enzyme inhibitors found in the nuts, but retain their nutritional value. > > Does anyone else do this? Does anyone know if it's possible to buy flour made from soaked and dried nuts? > > Thanks, > Liz > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 6, 2009 Report Share Posted September 6, 2009 At 09:26 PM 9/5/2009, you wrote: Does anyone else do this? Does anyone know if it's possible to buy flour made from soaked and dried nuts? To the best of my knowledge, none of the nut flour people have Weston-Price style nut flour. Just a reminder to folks -- especially newcomers -- that Elaine Gottschall was not fond of nut-soaking. Her primary concern was the development of mold or mildew on the nuts if they did not dry properly. She also noted that " Don't you have enough other food preparation to do without adding yet another step? " I have the greatest respect for both the Weston-Price Foundation and Elaine Gottschall. If nut-soaking works for you, I see no reason why you shouldn't continue doing it. But unless there's a problem with nuts, I don't see any point in going through all those gyrations. If I had to soak all the nuts I use, I'd never get any baking done -- I don't have the room in my kitchen or dining room, and I sure as heck don't have the time. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 6, 2009 Report Share Posted September 6, 2009 At 09:26 PM 9/5/2009, you wrote: Does anyone else do this? Does anyone know if it's possible to buy flour made from soaked and dried nuts? To the best of my knowledge, none of the nut flour people have Weston-Price style nut flour. Just a reminder to folks -- especially newcomers -- that Elaine Gottschall was not fond of nut-soaking. Her primary concern was the development of mold or mildew on the nuts if they did not dry properly. She also noted that " Don't you have enough other food preparation to do without adding yet another step? " I have the greatest respect for both the Weston-Price Foundation and Elaine Gottschall. If nut-soaking works for you, I see no reason why you shouldn't continue doing it. But unless there's a problem with nuts, I don't see any point in going through all those gyrations. If I had to soak all the nuts I use, I'd never get any baking done -- I don't have the room in my kitchen or dining room, and I sure as heck don't have the time. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 6, 2009 Report Share Posted September 6, 2009 At 09:26 PM 9/5/2009, you wrote: Does anyone else do this? Does anyone know if it's possible to buy flour made from soaked and dried nuts? To the best of my knowledge, none of the nut flour people have Weston-Price style nut flour. Just a reminder to folks -- especially newcomers -- that Elaine Gottschall was not fond of nut-soaking. Her primary concern was the development of mold or mildew on the nuts if they did not dry properly. She also noted that " Don't you have enough other food preparation to do without adding yet another step? " I have the greatest respect for both the Weston-Price Foundation and Elaine Gottschall. If nut-soaking works for you, I see no reason why you shouldn't continue doing it. But unless there's a problem with nuts, I don't see any point in going through all those gyrations. If I had to soak all the nuts I use, I'd never get any baking done -- I don't have the room in my kitchen or dining room, and I sure as heck don't have the time. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 6, 2009 Report Share Posted September 6, 2009 At 03:28 AM 9/6/2009, you wrote: I don't really know about buying it pre-made though. There are some supposedly soaked bean flours available, but there have been issues with these in the past -- many people had problems with them because they weren't prepared SCD style. SO no commercial bean flours are legal. I suspect the same would be true of nut flours. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 6, 2009 Report Share Posted September 6, 2009 At 03:28 AM 9/6/2009, you wrote: I don't really know about buying it pre-made though. There are some supposedly soaked bean flours available, but there have been issues with these in the past -- many people had problems with them because they weren't prepared SCD style. SO no commercial bean flours are legal. I suspect the same would be true of nut flours. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 6, 2009 Report Share Posted September 6, 2009 At 03:28 AM 9/6/2009, you wrote: I don't really know about buying it pre-made though. There are some supposedly soaked bean flours available, but there have been issues with these in the past -- many people had problems with them because they weren't prepared SCD style. SO no commercial bean flours are legal. I suspect the same would be true of nut flours. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 6, 2009 Report Share Posted September 6, 2009 The cooking takes care of the enzyme inhibitors, just as it de-activates the enzymes. The reason for soaking nuts is to rid them of most of the inhibitors while keeping the enzymes active. Ann > > I know that we are supposed to soak beans before cooking them and I'm wondering if anyone soaks nuts before using them too. I started doing this several years ago, after reading " Nourishing Traditions " , but got out of the habit. > > Now that I'm grinding my own pecan butter, I started soaking the pecans for about 8 hours in slightly salted water, draining them well and then drying them in my oven. I set it for 170 (should only be 150, but mine won't go that low) for a couple of hours and then turn it off with the light on overnight. > > This is supposed to deactivate the enzyme inhibitors found in the nuts, but retain their nutritional value. > > Does anyone else do this? Does anyone know if it's possible to buy flour made from soaked and dried nuts? > > Thanks, > Liz > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 6, 2009 Report Share Posted September 6, 2009 The cooking takes care of the enzyme inhibitors, just as it de-activates the enzymes. The reason for soaking nuts is to rid them of most of the inhibitors while keeping the enzymes active. Ann > > I know that we are supposed to soak beans before cooking them and I'm wondering if anyone soaks nuts before using them too. I started doing this several years ago, after reading " Nourishing Traditions " , but got out of the habit. > > Now that I'm grinding my own pecan butter, I started soaking the pecans for about 8 hours in slightly salted water, draining them well and then drying them in my oven. I set it for 170 (should only be 150, but mine won't go that low) for a couple of hours and then turn it off with the light on overnight. > > This is supposed to deactivate the enzyme inhibitors found in the nuts, but retain their nutritional value. > > Does anyone else do this? Does anyone know if it's possible to buy flour made from soaked and dried nuts? > > Thanks, > Liz > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 6, 2009 Report Share Posted September 6, 2009 Those of us with the inability to produce sufficient enzymes to digest and metabolize anything we eat if it does not have its own enzymes active must soak nuts and seeds in order to deactivate the enzyme inhibitors. And then we cannot heat the nuts above 118 degrees or we deactivate the enzymes as well. Just a note from the damaged pancreas side of the issue. ;-) Ann > >Does anyone else do this? Does anyone know if > >it's possible to buy flour made from soaked and dried nuts? > > To the best of my knowledge, none of the nut > flour people have Weston-Price style nut flour. > > Just a reminder to folks -- especially newcomers > -- that Elaine Gottschall was not fond of > nut-soaking. Her primary concern was the > development of mold or mildew on the nuts if they > did not dry properly. She also noted that " Don't > you have enough other food preparation to do without adding yet another step? " > > I have the greatest respect for both the > Weston-Price Foundation and Elaine Gottschall. > > If nut-soaking works for you, I see no reason why > you shouldn't continue doing it. But unless > there's a problem with nuts, I don't see any > point in going through all those gyrations. If I > had to soak all the nuts I use, I'd never get any > baking done -- I don't have the room in my > kitchen or dining room, and I sure as heck don't have the time. > > > — Marilyn > New Orleans, Louisiana, USA > Undiagnosed IBS since 1976, SCD since 2001 > Darn Good SCD Cook > No Human Children > Shadow & Sunny Longhair Dachshund > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 6, 2009 Report Share Posted September 6, 2009 Those of us with the inability to produce sufficient enzymes to digest and metabolize anything we eat if it does not have its own enzymes active must soak nuts and seeds in order to deactivate the enzyme inhibitors. And then we cannot heat the nuts above 118 degrees or we deactivate the enzymes as well. Just a note from the damaged pancreas side of the issue. ;-) Ann > >Does anyone else do this? Does anyone know if > >it's possible to buy flour made from soaked and dried nuts? > > To the best of my knowledge, none of the nut > flour people have Weston-Price style nut flour. > > Just a reminder to folks -- especially newcomers > -- that Elaine Gottschall was not fond of > nut-soaking. Her primary concern was the > development of mold or mildew on the nuts if they > did not dry properly. She also noted that " Don't > you have enough other food preparation to do without adding yet another step? " > > I have the greatest respect for both the > Weston-Price Foundation and Elaine Gottschall. > > If nut-soaking works for you, I see no reason why > you shouldn't continue doing it. But unless > there's a problem with nuts, I don't see any > point in going through all those gyrations. If I > had to soak all the nuts I use, I'd never get any > baking done -- I don't have the room in my > kitchen or dining room, and I sure as heck don't have the time. > > > — Marilyn > New Orleans, Louisiana, USA > Undiagnosed IBS since 1976, SCD since 2001 > Darn Good SCD Cook > No Human Children > Shadow & Sunny Longhair Dachshund > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 6, 2009 Report Share Posted September 6, 2009 At 09:31 AM 9/6/2009, you wrote: Those of us with the inability to produce sufficient enzymes to digest and metabolize anything we eat if it does not have its own enzymes active must soak nuts and seeds in order to deactivate the enzyme inhibitors. And then we cannot heat the nuts above 118 degrees or we deactivate the enzymes as well. Just a note from the damaged pancreas side of the issue. Yes, I do understand that this is what is supposed to happen. I came to SCD after gallbladder surgery, and with liver enzymes so high the surgeon later told me he expected to find end-stage liver or pancreatic cancer. I followed SCD exactly as written in BTVC, and it saved my life. I am not saying that there are not tweaks and twists that people may need to make for their unique conditions. I just want to make sure that people are aware that the SC Diet, as written, works for many, many people. I also want people who may already be feeling overwhelmed by the necessity of " make your own, make your own, make your own, " to understand that some of the things discussed here may be useful tips, but they are not required in order to follow SCD. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 6, 2009 Report Share Posted September 6, 2009 At 09:31 AM 9/6/2009, you wrote: Those of us with the inability to produce sufficient enzymes to digest and metabolize anything we eat if it does not have its own enzymes active must soak nuts and seeds in order to deactivate the enzyme inhibitors. And then we cannot heat the nuts above 118 degrees or we deactivate the enzymes as well. Just a note from the damaged pancreas side of the issue. Yes, I do understand that this is what is supposed to happen. I came to SCD after gallbladder surgery, and with liver enzymes so high the surgeon later told me he expected to find end-stage liver or pancreatic cancer. I followed SCD exactly as written in BTVC, and it saved my life. I am not saying that there are not tweaks and twists that people may need to make for their unique conditions. I just want to make sure that people are aware that the SC Diet, as written, works for many, many people. I also want people who may already be feeling overwhelmed by the necessity of " make your own, make your own, make your own, " to understand that some of the things discussed here may be useful tips, but they are not required in order to follow SCD. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 6, 2009 Report Share Posted September 6, 2009 At 09:31 AM 9/6/2009, you wrote: Those of us with the inability to produce sufficient enzymes to digest and metabolize anything we eat if it does not have its own enzymes active must soak nuts and seeds in order to deactivate the enzyme inhibitors. And then we cannot heat the nuts above 118 degrees or we deactivate the enzymes as well. Just a note from the damaged pancreas side of the issue. Yes, I do understand that this is what is supposed to happen. I came to SCD after gallbladder surgery, and with liver enzymes so high the surgeon later told me he expected to find end-stage liver or pancreatic cancer. I followed SCD exactly as written in BTVC, and it saved my life. I am not saying that there are not tweaks and twists that people may need to make for their unique conditions. I just want to make sure that people are aware that the SC Diet, as written, works for many, many people. I also want people who may already be feeling overwhelmed by the necessity of " make your own, make your own, make your own, " to understand that some of the things discussed here may be useful tips, but they are not required in order to follow SCD. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 6, 2009 Report Share Posted September 6, 2009 A friend recommended soaking cashews overnight to add much-needed protein to my son's smoothies that he drinks throughout the day -- I make one blender-full in the morning, he takes some to school in a plastic bottle cooled by ice packs in a lunch box, drinks some later when he gets home, from the refrigerator -- all from the batch I would make in the morning with cashews that were soaked overnight. My friend says the cashews are easier to blend-up if they've been soaked. I also wondered about soaking extra cashews, pouring out the water, and keeping the soaked cashews in the refrigerator for smoothies on subsequent days. Now I'm wondering 1. How quickly would the nuts could get moldy if I did this? 2. Will they be OK sitting in a smoothie all day? 3. I understand that soaking isn't usually necessary for SCD, but is there a magic number of hours nuts need to soak to give full benefit as per Weston-Price? Thanks in advance for any advice! Cathy 15 yo son w. UC SCD 2007 On Sunday, September 6, 2009, at 08:09 AM, Wizop Marilyn L. Alm wrote: > > Just a reminder to folks -- especially newcomers -- that Elaine > Gottschall was not fond of nut-soaking. Her primary concern was the > development of mold or mildew on the nuts if they did not dry > properly. She also noted that " Don't you have enough other food > preparation to do without adding yet another step? " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 6, 2009 Report Share Posted September 6, 2009 At 11:28 AM 9/6/2009, you wrote: 2. Will they be OK sitting in a smoothie all day? Yes, they will. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 6, 2009 Report Share Posted September 6, 2009 At 11:28 AM 9/6/2009, you wrote: 2. Will they be OK sitting in a smoothie all day? Yes, they will. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.