Guest guest Posted February 14, 2006 Report Share Posted February 14, 2006 I have a question about cooking honey. What does " soft ball " or " firm ball " really mean? Can anyone give a time frame on how long it takes to reach the soft ball stage or firm ball stage? I swear I boiled/simmered forever one day and it never seemed to form a ball in cold water... This could definitely be my lack of experience, but if anyone has a time frame for boiling when it says " soft ball " that would really be helpful. Thanks! SCD 3 weeks By the way--thanks for the posting about the vitamin C! > >Reply-To: pecanbread >To: pecanbread >Subject: Re: Vitiman C. >Date: Tue, 14 Feb 2006 03:27:59 -0800 (PST) > >Hi > > > I get my messages in a digest. I wanted to reply to message # 17, in >digest # 2121 1/13/06 > > What I wanted to say to this parent is to be careful with Vit C. > >I do not think it is so wise for parents to attribute everything to > " die >off " . I had been supplementing my son for 1 1/2 years with 500mg (2 >standard Kirkman capsules) per day, on the advice of my DAN. When we did >an OATS at GPL, his asorbic levels came back at 5608.4 (ref range >10.0-200.) yes that 5 thousand. > (Oxalic acid also extremely high). > > > > The report stated " although Vit C toxicity is rare, these results are > > consistent with such toxicity. Oxalic acid is a breakdown product of > > Vit C and the high Oxalic acid may be due to high Vit C. High oxalic > > acid in the blood might act as a chelator of calcium and/or magnesium, > > causing symptoms of calcium or magnesium deficiency due to >insufficent ionized di valent metals. High oxalic acid may cause kidney >stones. " > > > > Owens posted on her list a few months ago also that up to 70% >of unused Vit C may be converted to oxalic acid. I know she is now >doing more research into the effects of Vit C, and hope she posts her > > findings. > > > > My son showed immediate improvement when we removed the Vit C > > but now I have to worry about how much damage I have inadvertently > > caused him. > > > > We are all parent trying to do the best for our very sick kids. I am a >doctor hopper & have taken my son to no less than 6 different doctors who >all reviewed his > > supplement intake. At least three assured me that whatever water >solubable > > supplements were not needed were eliminated in the urine. One (my DAN) >even suggested that I continue giving the Vit C, after seeing this report >from GPL.. > > > > It is very important that we parents share our experiences, as we >know that most of our DAN doctors etc are well meaning, but all the facts > > are not fully known yet. We have to be careful. It is not a one size >fits all, we have to look at our childs reaction especially when we see >regression. > > > > I know this is o/t for Pecan Bread, but when I saw this parents note > > about loads of vit c. & regression, I had to speak up. > > > > > Philomena > > Mom of (5) Sv Aut. SCD 14mths ++ > > > > > > > > Message: 17 > Date: Mon, 13 Feb 2006 15:11:26 -0000 > >Subject: Re: introducing iGg intolerant foods. > >Hi , > > > Hi, Her stools are ok, but I've been giving her LOADS of Vit C. She > > seems to have regressed since starting the diet 8 days ago. She has > > become more disconnected from the world and her tantrums returned > > again today. As yet, I've not introduced the new foods as I'm not > > sure if the time is right. Will I understand whether it's due to the > > food, or part of the natural regression at the beginning of the > > diet. How long should it be before we see anything positive?> > > . > > >What foods is she eating now and how are they prepared - peeled and >cooked or raw? Some foods and raw fruits and vegetables can worsen >constipation. > >It would probably be a good idea to wait a while before reinntroducing >the Igg foods since her tantrums are back. > >It may be part of the regression that some with die off at the start f >the diet. > >Epsom salt baths and/or activated charcoal may be helpful to reduce >die off symptoms. > > >Sheila, SCD 60 mos, 22 yrs UC > mom of and > > > > > > > >--------------------------------- > > What are the most popular cars? Find out at Yahoo! Autos > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2006 Report Share Posted February 14, 2006 > > I have a question about cooking honey. What does " soft ball " or " firm ball " > really mean? Can anyone give a time frame on how long it takes to reach the > soft ball stage or firm ball stage? I swear I boiled/simmered forever one > day and it never seemed to form a ball in cold water... > This could definitely be my lack of experience, but if anyone has a time Since I am the creator of Diva's Fab Fudge, you would think me an expert in this " ball game, " but not so however, I'll take a swing at it. When you simmer honey test it by dropping a litle from a teaspoon into a glass of cold water. Remove it and roll it between your fingers. if it is soft and pliable, that is the soft ball stage. if it hardens like hard candy, voila, " hard ball.' Last week in Toronto's SCD cooking class we made the fudge and dipped fresh strawberries in it for Valentine's Day. It was tricky to get it to the dipping stage before it becgan to harden, which happened pretty fast because we added almond butter to it. Carol F. 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.