Certo w/Juice for Arthritis?
4 years ago
last modified: 4 years ago
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4 years ago
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bragg apple vinegar
Comments (23)"ones commonly taken by people who think they're avoiding what you termed "these proven artificial complexes which we all know have side effects". eric, by the same token how many people see headache/pain medication on the shelf and assume it is completely safe? and yet many of these medications contain codeine which addictive, paracetamol which can cause liver damage and ibuprofen which can cause very serious damage to the stomach and intestine. the problem with your arguments is that all of them can be applied to proven medications as well. "The real problem involves people neglecting proven interventions (like diet, exercise and limiting alcohol intake) in favor of some magic pill that they are encouraged to believe will solve all their problems." exactly the same thing can be said for taking medications, many people use them this way instead of doing other things in conjunction. You can not stop people from trying to take the easy way out if that is how they approach their health, but to assume that this is the norm is not giving people credit for having the ability to take their health more seriously than that. e.g. if steph did not take her health seriously, she wouldnt bother with eating sensibly and exercise, vinegar may have been the component which tipped the scales for her. steph is simply doing what people do, whether it be medication or alternative therapy, she is reporting her own observations, just like I did with the vitamin c, that is how people determine whether something is working or not, by observation, the same way people observe changes in their body good or bad with regular medications. your interpretation of this is slanted though, if it's herbal or alternative, you automatically assume it doesnt work and that any improvement is due to other things....See MorePoke salat - truth vs myth
Comments (76)This certainly isn't my fight - I don't even eat it, but a lot of people here in E. Tn. do eat poke. I do a fair amount of foraging, mostly to learn the wild plants and how to prepare them. Some I eat all the time, others I try just to taste. But I've been reading this exchange for a few days now, and I think some things should be emphasized. As long as I have a positive id, I don't mind eating plants that have toxic and edible components. In fact, I have a bowl of wild black cherries in the fridge that will become syrup later today after I separate out the toxic pits... not an easy task btw... However, when posting on a public message board, I always, ALWAYS lean to the side of caution. It's a simple maxim... what I am willing to do with my choices are a much different matter than what I suggest that others do with their own. In the case of the cherries... I'll be glad to tell you that the flesh of the fruit is edible, but I will heavily caution that, when working with them, I wouldn't even scratch the toxic pits. In fact, I wouldn't use any metal tools. I would also add that the person look up for themselves the toxicity of all parts of the trees, especially leaves drying on a broken branch. They routinely take out large cattle with much better digestive protections against wild foods. I try to be cautious, especially since foraging isn't really necessary to my lifestyle. I simply enjoy it. I like the idea of eating rare foods and flavors untouched by, and unavailable in, the factory food marketplace. And when discussing these foods on a public forum where some, potentially, may not have the faculties to understand the danger, why suggest that people cut corners? You don't ask for proof that it's poisonous. You assume it's poisonous! Knowledge is what helps a person make good choices. If you aren't 100% sure of what you are doing, you don't lessen the caution, you increase it. If you wish to take the risk yourself, that's a choice you live with (hopefully,) but you don't argue for the lessening of caution that might put others at risk. If you have the ability to hire a laboratory and test out the amount and effect of the toxin across a wide selection of poke varieties, as well as using various cooking methods, along with portion size, frequency of consumption, and weight and maturity level of the individuals consuming, then have at it - and please publish your findings. Until then, the cautions should remain in place....See MoreExperience with Aronia Berries? Is it a 'superberry'??
Comments (12)I have Aronia Melanocarpa (Viking). As for health benefits etc. I will leave that up to whoever (blueberries, autumn olive, raw cocao and a dozen others are always touted) as I think most berries are a good choice. They are very easy to grow, and sucker freely. The fruit is quite astringent from the tannins in the skin, my neighbor girl and I like them fresh, my wife and kids and everyone else we have tried them on are less than impressed. The best juice Ive made has been by using a steam juicer, the "cooked fruit" taste is more to my liking than when I freeze and press the berries. Jelly and Wine are both winners here as well. I have 2 bushes that are only about 5' tall and in diameter, they produce many many pounds of fruit. I also have 5 more bushes further away from the house, and the deer have decimated them. The birds dont seem too interested in the berries left on the bush until late winter when they are running out of other things, then they pick the bushes clean. my advise it to definitly buy a couple plants, and experiment with the fruit. try some before a frost, try some after a hard frost, i am sure you will not be disappointed in the long run...See MoreYour Greatest Hit Recipes for Leesa - The Condensed Version...
Comments (37)Newer version of Annie's Salsa - BWB only Annie's Salsa 8 cups tomatoes, peeled, chopped and drained 2 1/2 cups chopped onion 1 1/2 cups chopped green pepper 3 to 5 chopped jalapenos (for milder leave out seeds and ribs) 6 cloves minced garlic 2 tsp cumin (optional) 2 tsp pepper 1/8 cup canning salt 1/4 c fresh cilantro (optional) 1/3 c sugar (optional) 1 cup cider vinegar (see note on subbing lemon or lime juice option) 16 oz canned tomato sauce (to adjust density) 8-16 oz canned tomato paste (to adjust density) Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process pints for 15 minutes in BWB. Makes 6 pints. _________ A lot of changes have been made to this recipe over the years. Some people like lemon or lime juice in place of some or all of the vinegar, that's fine. (Note from Sheila - I like half lemon half lime.) Some people leave out the cilantro, that's fine too. Do not increase! Some people add more hot peppers or fewer onions, fine as long as you keep the same total measurements. (Note this is what NCHFP does in their new Choice Salsa recipe.) Some people leave out the sugar, that's fine. You can scoop out the goo in the middle of the tomatoes with your thumbs when I'm peeling and chopping for a less seedy version, so it's 8 cups of chopped tomatoes without the seeds and goo. Most who make it regularly as well as Annie recommend using a variety of different slicing tomatoes, not paste types, for best flavor and consistency. (Note: use the tomato sauce and paste to adjust the consistency of the final product to a "sloshy" consistency.) According to Annie "My salsa is not as thick as Heinz catsup but it's thicker than taco sauce. If you don't like it quite as thick or sweet, cut down the amount of paste. I would add some, then taste. Reducing that ingredient shouldn't affect the safety of the recipe. I use equal amounts of sauce and paste. You can pull it off the heat at any point and adjust for flavor. Before I cook it I check for salt, sugar, check the consistency. Add more pepper or cumin if I want. When I first started making this salsa, tomato sauce and paste came in 8 and 16 ounce cans. Like everything else, they've now been downsized, so now I have to use partial cans." Does anybody have good versions of the other recipes that have weird symbols in them for measurements?...See More
4 years ago
4 years ago- 4 years ago
4 years agoI was seriously considering trying this until I looked at the price of Certo in Walmart yesterday.
Sheesh! Tart cherry juice works quite well, when I remember to buy it and drink it. Turmeric capsules also are very helpful, again, when I remember to buy them and take them.
Alisande, I find a pair of water pump pliers a big help in the kitchen. In fact, a necessity, for opening many things.
Rusty
- 4 years ago
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4 years ago- 4 years ago
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