Salt FDA edition
plllog
2 years ago
last modified: 2 years ago
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amylou321
2 years agofoodonastump
2 years agoRelated Discussions
Curious about salt in water softener
Comments (2)Usually citric acid or the like is added to treat the iron but it doesn't work as well as a routine regimen using Iron Out or a similar product. If you have a minimal amount of iron in your water then the best way to do it is... For resin cleaning, once a month use 1/4 cup of Iron Out, Super Iron Out, Rust Pro etc. dissolved into a gallon or two of warm water and pour it into the 4" round tube in the brine tank where the float is and then flush that with a quart of clear water. Wait two hours and then do a manual regeneration....See MoreKAW Margarita Edition
Comments (19)Updated OP to add Party Pitcher sizes. -------------------------------------------------------------------------- This new recipe is light and refreshing! Very subtle and sparkling. Sparkling Ginger Margaritas 2 sliced ginger root as thick as a quarter, coarsely chopped 1 fresh kaffir lime leaf, cut in half where leaf is indented (optional) 1 1/2 oz blue agave blanco tequila 1/2 oz fresh lime juice 1/2 oz orange Curacao or triple sec 1/4 ginger agave syrup* Sparkling wine, such as cava In bottom of cocktail shaker, middle ginger slices and lime leaf until ginger is coarsely mashed. Shake with 6-10 ice cubes. Pour into 6-oz martini glass. Top with sparkling wine. Bruise remaining half of lime leaf by slapping between palms of hands to release aroma. Float on drink. *Ginger agave syrup Combine 1/2 C light organic agave syrup with 2 T water in small saucepan. Set over medium heat and add 1/4 C finely chopped ginger (no need to peel). When mixture simmers, time 2 minutes, then remove from heat and cool to room temp. Strain. Keep in fridge for up to a month. Party Pitcher 16 slices ginger as thick as a quarter, coarsely chopped 8 fresh kaffir lime leaves 1 1/2 C tequila as above 1/2 C fresh lime juice 1/2 orange Curacao or triple sec 1/4 C ginger agave syrup* Sparkling wine, such as cava In the bottom of pitcher, muddle the ginger and half the lime leaves until ginger is coarsely mashed. Add tequila, lime, Curacao, and ginger agave. Refrigerate 2 hrs. Fill cocktail shaker with ice and 2/3 C margarita mixture. Shake and serve as above in glass with cava and bruised lime leaf. --------------------------------------- Next week is Black Currant-Rhubarb Margarita!...See MoreRhodiola Rosea is awesome.. why on FDA Poisonous Plant Database?
Comments (9)If the FDA doesn't like an herbal treatment, it is probably good. Since its a forum about herbs. Most of the drugs and foods they allow shouldn't have gotten through. FDA is filled with people that have conflicting interests. They let the makers do the test to determine safety. They mislabel or ban it if it might get in the way of business. Even when they base drugs on a plant compound, it often causes side effects that just using the plain old herb doesn't. There might be a few instances where this can be beneficial, digitalis to avoid overdosing and its convenient ... in most cases its just to make profits. The drug gets patented and is easier to make large amounts in a lab to sell. And those problems are actually a plus. People get new symptoms and then get prescribed another drug. The point of a business is to make money... its legally required they put money first. They don't want to cure you, a cure isn't profitable compared to what they've got. Doctors offices are a business. They'll prescribe the expensive patented drug over the one that is no longer patented. Send you to other doctors rather than diagnose anything themselves. Mixing up an herbal prescription would eat up too much of your 15 minute visit and reduce the number of patients they get to see. They always are so scheduled that you can't get in if you're acutely ill. They don't know anything about herbs or nutrition unless they learned it on their own. "Adults have eaten the roots, mistaking them for medicinal plants. " The line from that source is simplistic and false. It is a medicinal plant. Herbalists don't go around telling people to go chomping on pokeberries or to devour roots, they tell them it is toxic and has to be used in a very specific way and dose. People who eat the salat know how to gather and cook it, and they'll tell you how, they don't just say to go eat it. If a person goes around eating things that they haven't bothered to ID or research then they're probably as likely to eat a handful of aspirin for a headache... usually its kids that get poisoned by the berries...doubt if adults just decide to eat some unknown berries that actually don't look like grapes. But the majority of herbs used as medicine are not even mildly toxic. People who cite "science-based-medicine" (buzzword for profitable AMA approved techniques, not to be confused with science or medicine) always choose a few potentially toxic plants or ones that aren't even used as medicine to bash. Or they choose the cures of early patent medicine "doctors" who are actually the originators of our current medical mess... talk about hypocrisy. Death and disease from the drugs taken as prescribed ... very high numbers. That's just the reported / admitted ones... The studies on plants like comfrey or sassafras root are nonsense. (If you want to declare it dangerous, stuff a rat full over long periods until it dies, or use highly concentrated extracts, or do studies on humans that can't be controlled very well since they weren't all raised in a box in the same environment over several generations.) How long would any pharmaceutical drug last subjected to those kinds of rules? There are other countries that do studies on herbs that don't ask what the desired outcome is supposed to be first....See MoreChristmas Baking: Fudge and snack mix edition
Comments (26)Here you go: Orange Scented Chocolate Almond Bark 1 pound chocolate (I use 42% semi sweet) Approx. 1 scant tsp. finely grated orange peel or a few drops of orange essential oil 2 cups roasted almonds*, very coarsely chopped - reserve a tsp. or 2 very finely chopped nuts for dusting Approx. 1 tsp. flaked sea salt (optional) Directions: Line a large cooky sheet with parchment paper. In a bowl set over a saucepan of gently simmering water, heat the chocolate, stirring until it is mostly melted; do not let the bowl touch the water. Add the orange peel and stir until the chocolate is completely melted & smooth. Do not overheat. Stir the prepared nuts into the chocolate, mixing well, and turn out onto the lined baking sheet, spreading in a 1/2-inch-thick layer. Sprinkle with the reserved finely chopped nuts & then the sea salt, crushing the salt flakes as you sprinkle them on. Refrigerate the pan with the bark on it for about 20-30 minutes, until hardened. Remove the bark from the parchment paper, break into pieces and store in the fridge or serve at once. * other nuts may be used instead of almonds To Roast Nuts: Preheat oven to 350F Spread whole nuts in a single layer on a baking sheet or pan. Bake for 5 minutes, then stir and bake for another 5 minutes. Check for color. If nuts are still not done, stir & bake an additional 1-2 minutes at a time until golden brown. Check often, since nuts can burn quickly! To remove skins, place slightly cooled nuts in a clean, dry towel, gather the towel around the nuts & rub vigorously. Skins should come off, but if they don’t, it’s OK. Cool & chop as desired....See MoreElizabeth
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