Re: Re: Water kefir question?

[Guest guest]

epsom salt is not salt. It is magnesium sulphate. Salt is sodium

chloride. The salt in epsom salt is a chemical term.

So no, it wouldn't

Sally

On 04/04/2011 05:56, ROSA wrote:

> Hello, would it be ok to use epsom salt also, or does it has to be sea salt?

>

> Thanks,

>

>

> --- In nutrition , " " <emilycowles@...> > >

>

>

>

> ------------------------------------

>

>

[Guest guest]

Epsom salt is used medicinally for extreme cases of constipation. You may

end up very unhappy in addition to the reasons offered.

Sabina

On Mon, Apr 4, 2011 at 3:04 AM, <emilycowles@...> wrote:

>

>

> I don't think I would use Epsom salt, but I don't really know why I think

> that. It's all about giving the grains some minerals, so maybe? All I know

> is that sea salt does have the minerals needed.

>

>

>

>

>

> >

> >

> > Hello, would it be ok to use epsom salt also, or does it has to be sea

> salt?

> >

> > Thanks,

> >

> >

> > --- In nutrition , " " <emilycowles@> > >

> > >

> >

>

>

>

--

Sabina

[Guest guest]

In common speech, " salt " almost always refers to sodium chloride.

But magnesium sulphate is also a salt, base on the chemical definition for

" salt. " Sea salt would include a number of different salts (including

magnesium sulphate), but would be mostly sodium chloride. As to whether or

not epsom salt would help with fermentation--I don't have a clue. I'm

guessing that sea salt would be a better choice.

I recently had a colonoscopy and had to drink a solution that included lots

of magnesium sulphate to umm.. clean the pipes so to speak. I certainly

wouldn't use large quantities of it in any food.

On Mon, Apr 4, 2011 at 7:23 AM, Sally Eva <bobsallyeva@...> wrote:

>

>

> epsom salt is not salt. It is magnesium sulphate. Salt is sodium

> chloride. The salt in epsom salt is a chemical term.

>

> So no, it wouldn't

>

> Sally

>

>

> On 04/04/2011 05:56, ROSA wrote:

> > Hello, would it be ok to use epsom salt also, or does it has to be sea

> salt?

> >

> > Thanks,

> >

> >

> > --- In nutrition , " " <emilycowles@...> > >

> >

> >

> >

> > ------------------------------------

> >

> >

[Guest guest]

Actually if you want to add " minerals " ... a tiny bit of molasses, or even

brown

sugar, should do the trick. Without the, eh, side effects.

I have to say though, that my " good " water kefir didn't seem to care

much about minerals. I did add fruit pieces here and there, because

pure sugar doesn't work for most microbes. But it wasn't what I'd

call picky. More like commercial yeast: a survivor!

On Mon, Apr 4, 2011 at 2:25 PM, Harkness <davidharkness@...>wrote:

> In common speech, " salt " almost always refers to sodium chloride.

> But magnesium sulphate is also a salt, base on the chemical definition for

> " salt. " Sea salt would include a number of different salts (including

> magnesium sulphate), but would be mostly sodium chloride. As to whether or

> not epsom salt would help with fermentation--I don't have a clue. I'm

> guessing that sea salt would be a better choice.

>

> I recently had a colonoscopy and had to drink a solution that included lots

> of magnesium sulphate to umm.. clean the pipes so to speak. I certainly

> wouldn't use large quantities of it in any food.

>

>