Richard Ducharne asked:


For lots of women for many years, yogurt has been the treatment of choice for yeast infections. It not only cures the infection, it can also prevent it from happening. Not any yogurt that you have in your house will work though, it needs to be plain, natural yogurt that can be bought at grocery stores rather cheaply. The yogurt and yeast infections has worked for many people. Forget about rushing to the fridge to grab your favorite blueberry yogurt that has been sitting in there for a few days. The yogurt and yeast infections cure will only work with plain yogurt.

The idea behind how yogurt and yeast infections work, is due to the yogurt’s active enzymes that help to battle the enzymes that are present in the yeast infection, and also, this is why it is so popular. Although it may not seem like the most lovely option to battle a yeast infection, since it may make many women feel weird about spreading this on their private areas, it can be put on at night, and in the shower the next morning it can be washed off, and more than likely, no one will even know about it.
Putting it directly on the affected area is said to be the best way, but there is another way this can be dine as well. By simply eating the yogurt on a regular basis, this is also an effective way to treat and prevent a yeast infection, although spreading it on the affected area works faster. It doesn’t matter which way you want to use it, since the results are the same, but for people that are constantly battling yeast infections, it is good to eat some natural yogurt everyday, to help stop the yeast infection from coming back. If you want, you can also use both methods together, to get the best benefit.

There is a surefire natural treatment that is guaranteed to get rid of any type of yeast infection in less than 12 hours. If you have been desperately searching for an effective yeast infection cure then you need to read this important message – Click Here Now



JASON

wilsonstpeter asked:


There has been an ongoing debate as to whether Kombucha is a magic portion or a useless and even toxic drink. Scientists from all over the world have started to make research after research trying to reveal the mystery behind this ancient beverage. Thousands of years ago, people started drinking Kombucha and there is historic evidence to back it up. Kombucha has been reported to help against a large number of diseases, as a matter of fact, the number is so large that people get sceptical over it.

The Kombucha tea is gaining popularity all over the country at a tremendous pace. Now, with the trend of living and eating healthy, the growing interest in Kombucha seems quite normal as more and more people are turning to traditional medicine based on herbs. Some reporsts say that right now, more than three million Americans are growing the fungi.

When it gets fermented, Kombucha creates a sparkling beverage, similar to wine and apple juice in taste. Friends of the drink claim that it improves vitality, raises T-cell numbers, lowers blood pressure, eases aches and pains of arthritis. Others thouhg, share the opinion that it’s nothing more than a marketing trick and could even be dangerous.
Paul Stamets who works as a mycologist in Olympia, Washington says the following regarding Kombucha

“This is potent stuff and the risk for contamination is high. It could be a fabulous addition to drug therapies, but we have little idea of what it is, no idea what its side effects are and no doubt that it can become contaminated by spores in the air. You could kill yourself or your friends with a contaminated culture.”

The Fedeal Food and Drug Administration has not received a single report of adverse reactions related to Kombucha

Bottom line is that if Kombucha is not properly cultivated, there is a serious risk of contamination, so it’s important that you are able to acquire a safe Kombucha. The drink definitely works, since so many people are crazy about it, but it’s of critical importance to cultivate it carefully with the necessary know-how.

You can make Kombucha tea in your home at a really low cost. The entire preparation process is quite easily if you know what you’re doing. When you work clean and add the required substances in the right direction, there is no doubt that you will have an excellent Kombucha beverage. If you are following proven instructions, you can definitely produce a tasty and effective drink without any health risks involved.



SANDY

Call Me Stitch B1tch asked:


i’ve had some pretty bad stomach pains for the best part of almost 2 weeks and i’m not sure what the problem is or may be.

in short, at times, it feels like my stomach is twisting on its self.
the only way to describe the other pain i get is to say it feels like it’s rotting or is ‘green’.

i have slightly more gas than normal – mostly through burping (since i cant use mouthwash downstairs), but when i do bottom burp, the smell is something else. I’m impressed but disgusted at the same time.

I’m not constipated nor do i have diarrhea. my movements are quite regular, but that being said i eat maybe once a day.
i’m not throwing up either.

i’ve tried drinking yakult, (a Japanese probiotic yogurt-like product made by fermenting a mixture of skimmed milk with a special strain of the bacteria Lactobacillus casei Shirota)

tried a ‘lemon mint’ called Magsil – antacid / anti-gas for the releaf of heartburn, acid indigestion, hyperacidity and symptoms of gas – and nothing helps.
btw, i’m not pregnant…i’m not a woman

ALVIN

Dinah Leabeau asked:


From September 20 thru October 5, 2008, Munich, Germany will once again hold Oktoberfest. For the pleasure of eloquating the multitude of drinks and food offered during the 16 days of the event, learn German online.

Oktoberfest will once again be celebrated in Munich, Germany on September 20 thru October 5 this year. With the plethora of food and drinks available during this 16-day event, it’s a great idea to learn German to be able to pronounce them.

Satisfy Your Palate

The “wurst”, or sausage is the first thing that comes to mind on Oktoberfest. To be able to say the monikers of the various sausages, it’s advised that you should study German. You have to be able to eloquate and tell the difference between the world-famous frankfurter, knackwurst (pork or beef with fresh garlic), bockwurst (pork, turkey, chicken, lamb with paprika, parsley, white pepper, and chives), and bratwurst (pork, veal, and/or beef.

You will also have the opportunity to sample the numerous varieties of spatzle, or noodles, the perfect accompaniment to beer. Basic ingredients for the spatzle include various spices, flour, milk, eggs, and salt. Sample the cheese noodles with fried onions, the kasespatzle. It is a must to study German in order to express your gratitude.

You will also have a taste of sauerkraut (fermented cabbage), hendl (roasted chicken), and Apfelpfannenkuchen (apple pancakes). If you think learning German for these German delicacies is too much, think again when you get to the beers.

It’s All About the Beers and Wines

The Oktoberfest is a festival known for its wines and beers, maybe much more than its food, music, and costumes. If you possess a good grasp of the German language, you’ll be able to differentiate the multitude of wines and beers made available by the fourteen tents in the Oktoberfest.

With high carbon dioxide levels, the sekt is made fizzier than most sparkling wines. Seek out the Deutscher Sekt if you know your wines well. Or, you can go for sekt made from Riesling, Pinot gris, and Pinot blanc grapes for that extremely special event.

German wheat beer can get you intoxicated. There are many varieties, like the traditional and unfiltered Hefeweizen, Kristallweizen (crystal wheat), Dunkelweizen (dark wheat), and Weizenstarkbier (strong wheat beer), to mention some. Alcohol levels is normally higher with darker wheat, and the monikers hint of the alcohol strength, so learn German quickly so you will not confuse them.

There’s also the specially-brewed Oktoberfestbier marzen (pale lager) that you absolutely cannot miss. Indeed, the Oktoberfest is all about showcasing the many types of beers and wines. Why, the Weinzelt tent alone serves 15 wines!

Of course, to drink bacchanalian pleasures, dine on great food, meet new people, and appreciate Oktoberfest, you need not learn German. Still, if you wish to be heard above the Oktoberfest revelry, learning German is a plus.

To top it all off, drink up on the specially-brewed Oktoberfestbier, also known as marzen (pale lager). On the Oktoberfest, there are many more types of beers and wines available, with as much as 15 wines offered by the Weinzel tent alone.

Obviously, to drink bacchanalian pleasures, eat great food, meet new friends, and appreciate Oktoberfest, you need not study German. Still, if you want to be heard above the Oktoberfest raucous, studying German is an advantage.



RICK

Zach Hunt asked:


You may have recently heard about a “new” food Greek Yogurt and wondered what all the fuss is about. Is it better for you? How does it taste? What is so special about Greek yogurt? Let’s take a look at this food and compare it to it’s American counterpart.

Yogurt basics:

This is a common food, a dairy product produced by bacterial fermentation of milk. Fermentation of the milk sugar (lactose) produces lactic acid, which acts on milk protein to give it its texture and its characteristic tang. It is nutritionally rich in protein, calcium, riboflavin, vitamin B6 and vitamin B12.

Yogurt has nutritional benefits beyond those of milk: people who are moderately lactose-intolerant can enjoy yogurt without ill effects, because the lactose in the milk precursor is converted to lactic acid by the bacterial culture. The reduction of lactose bypasses the affected individuals’ need to process the milk sugar themselves.

It also has medical uses, in particular for a variety of gastrointestinal conditions, and in preventing antibiotic-associated diarrhea. One study suggests that eating yogurt containing L. acidophilus helps prevent vulvovaginal candidiasis, though the evidence is not conclusive. It is believed to promote good gum health, possibly because of the probiotic effect of lactic acids present in yogurt.

Greek yogurt:

This is a food which has been strained in a cloth or paper bag or filter, traditionally made of muslin, to remove the whey, giving a consistency between that of yogurt and cheese, while preserving yogurt’s distinctive sour taste. Like many yogurts, strained yogurt is often made from milk which has been enriched by boiling off some of the water content, or by adding extra butterfat and powdered milk. “Greek-style” yogurts are similar to Greek strained yogurt, but may be thickened with thickening agents. Or if made the traditional way, are based on domestic (rather than Greek) milk. Greek yogurt’s live and active culture content is much higher than that of regular yogurt. However it should be noted that liquid whey contains cystine, and amino acid that boosts your body’s level s of the Cancer-fighting compound glutathione.

What are probiotics and what good are they?

Yogurt, a great food contains probiotics. Probiotics are dietary supplements containing potentially beneficial bacteria or yeasts. According to the currently adopted definition by FAO/WHO, probiotics are: ‘Live microorganisms which when administered in adequate amounts confer a health benefit on the host.’

Probiotic bacterial cultures are intended to assist the body’s naturally occurring gut flora, an ecology of microbes, to re-establish themselves. They are sometimes recommended by doctors, and, more frequently, by nutritionists, after a course of antibiotics, or as part of the treatment for gut related candidiasis. Claims are made that probiotics strengthen the immune system to combat allergies, excessive alcohol intake, stress, exposure to toxic substances, and other diseases. In these cases, the bacteria that work well with our bodies may decrease in number, an event which allows harmful competitors to thrive, to the detriment of our health.

So, which is better, America yogurt or Greek Yogurt?

When it comes down to a choice between these great foods, both standard American yogurt and Greek yogurt are great for you, just in different ways. Greek yogurt is, for the most part, more concentrated than American yogurt, so it contains about twice as much protein as American yogurt. But the each contain high amounts of probiotics (although Greek yogurt contains more simply because it is so much more concentraited), so really, you don’t have to choose. Eat them both daily and you will benefit more than if you each just one of the two. And remember, a healthy diet alone won’t help you keep your weight and health in check.



EARL

Mary Brinkman asked:


Yogurt yeast infection – what does it mean? If you didn’t already know, yogurt is one of the best natural home remedies for treating yeast infections, that too quickly without pain. Does it work? Yes! They are very effective if you follow the instructions given in this page.

You can get natural techniques that will give you permanent instant relief – Click here to read more.

In this article you will know the 2 different ways of using yogurt for curing your yeast infection. I used these methods to cure my infection completely.

Yogurt yeast infection – 2 ways of using yogurt

You can eat yogurt everyday for a couple of weeks to see results You can apply it on the yeast infected parts to gain quicker relief

Which is the best method?

The best method is to apply it in the yeast infected parts because it has a direct and quicker impact on the yeasts.  Chances are that you might get immediate relief sometimes. Apply the yogurt before sleeping in the night so that you don’t feel uncomfortable.

If you are not comfortable with applying yogurt, you can try eating it. Make sure you eat it not more than twice a day because it might upset your stomach. An advantage of eating yogurt is that you need not wait till night. Instead, you can eat it once after lunch and once after your dinner.

Yogurt yeast infection – The natural technique

Similar to yogurt, there is another natural home remedy which will give you relief instantly in as little as 12hrs. Click here to get this natural treatment.



AUSTIN

Maria Locsin L. Ac asked:


By Maria Locsin L.Ac

I have a friend who grows figs in her backyard. She has three different Fig varieties! She also proudly tells me that her figs are organic as well. All young trees, most of her fruit comes from the smallest tree of all. Its the Brown Turkey, that small tree produces a truckload of fruit. The sweeter Black Jack, and, Black Mission fig trees are harvest lean, but wow are they good and delicious! Touted as the most alkaline of fruit, figs are one of the safest treats the body can have.

Why do we distinguish between alkaline and acidic foods? Because cancer cells are smart; they love acidic foods. This article is an attempt to promote eating alkaline foods versus the acidic ones. A list of alkaline foods follows for your convenience. Scroll down below, the list of alkaline foods is a large list, and, surprisingly varied. What a pleasure to recognize how tasty alkaline foods can be! Now, because it is relevant to this conversation, we will list the acidic foods, and, spices as well. First, we need to get educated. It is not surprising at all to see how meats are acidic. Lemons, which we think is acidic, produces the opposite because it helps in the digestion of food, and, drink. The end result is alkaline. The citric acid in lemons produces an alkaline effect in the system.

In Chinese medicine, we are aware of temperature. Food, drink, and herbs, have an intrinsic temperature. For example, Green tea is cold; it is good to use with inflammations, or, a fever. Cinnamon, a cold beer, medication, recreational drugs are hot. Note that a food’s acid or alkaline forming tendency in the body has nothing to do with the actual pH of the food itself. Back to very acidic lemons whose end products produced after digestion and assimilation are very alkaline. Lemons are alkaline forming in the body. On the other hand, meat will test alkaline before digestion; it leaves a very acidic residue in the body so, like most animal products, meat is very acid-forming. However I recommend fish. Nourish your kidneys, whose pathway includes bones, marrow, and is manifested in your hair. I use salmon (Oh no! It’s on the acidic list!) for it’s Omegas to work on my heart, my skin, and maintain the color of my hair. It is most important to balance one’s diet by consuming more foods from the alkaline list.

There are several versions of the acidic and alkaline food chart to be found in different books and on various reliable sources on the Net. There are foods that are sometimes attributed to the acidic side of the chart and sometimes to the alkaline side. Remember, you don’t need to adhere strictly to the alkaline side of the chart, just make sure a good percentage of the foods you eat is alkaline. It’s about balance. Provided below is the Unknown pH’ list.

We live to enjoy food and drink. We can control the alkalinity of our of diets because we don’t want to become magnets to sickness with an acidic one. We adjust. We eat alkaline. We prevent cancer. We are what we eat. We want to live long, healthy, and cancer-free…

List of Alkalizing Foods:

Alkalizing Vegetables

Alfalfa , Barley Grass , Beet Greens, Beets, Broccoli, Cabbage, Carrot, Cauliflower, Celery, Chard Greens , Chlorella, Collard Greens, Cucumber, Dandelions, Dulce, Edible Flowers, Eggplant, Fermented Veggies, Garlic, Green Beans, Green Peas, Kale, Kohlrabi, Lettuce, Mushrooms, Mustard Greens, Nightshade Veggies, Onions , Parsnips (high glycemic), Peas, Peppers, Pumpkin , Radishes, Rutabaga, Sea Veggies, Spinach greens, Spirulina, Sprouts, Sweet Potatoes, Tomatoes, Watercress,Wheat Grass, Wild Greens

Alkalizing Oriental Vegetables

Daikon,Dandelion Root, Kombu,Maitake, Nori, Reishi, Shitake, Umeboshi,Wakame

Alkalizing Fruits

Apple, Apricot,Avocado, Banana (high glycemic), Berries, Blackberries, Cantaloupe, Cherries (sour), Coconut (fresh), Currants, Dates (dried), Figs (dried), Grapes, Grapefruit, Honeydew Melon, Lemon, Lime, Muskmelons, Nectarine, Orange, Peach, Pear, Pineapple, Raisins, Raspberries, Rhubarb, Strawberries, Tangerine, Tomato, Tropical Fruits,Umeboshi Plums, Watermelon

Alkalizing Protein

Almonds, Chestnuts, Millet, Tempeh (fermented), Tofu (fermented), Whey Protein Powder

Alkalizing Sweeteners

Stevia

Alkalizing Spices & Seasonings

Chili Pepper, Cinnamon, Curry, Ginger, Herbs (all), Miso, Mustard, Sea Salt, Tamari

Alkalizing Other

Alkaline Antioxidant Water, Apple Cider Vinegar, Bee Pollen, Fresh Fruit Juice, Green Juices, Lecithin Granules, Mineral Water, Molasses, blackstrap, Probiotic Cultures, Soured Dairy Products, Veggie Juices

Alkalizing Minerals

Calcium, Cesium, Magnesium, Potassium,Sodium



List of Acidic Foods and Spices:

Acidifying Vegetables

Corn,Lentils, Olives,Winter Squash

Acidifying Fruits

Blueberries, Canned or Glazed Fruits, Cranberries, Currants, Plums**,Prunes**

Acidifying Grains, Grain Products

Amaranth, Barley, Bran, oat bran, wheat Bread,Corn,Cornstarch,Crackers, soda,Flour (wheat),Flour (white) , HempSeed Flour, Kamut, Macaroni, Noodles, Oatmeal, Oats (rolled), Quinoa, Rice (all), Rice Cakes, Rye, Spaghetti, Spelt,Wheat Germ,Wheat

Acidifying Beans & Legumes

Almond Milk, Black Beans, ***** Peas, Green Peas, Kidney Beans, Lentils, Pinto Beans, Red Beans, Rice Milk, Soy Beans, Soy Milk, White Beans

Acidifying Dairy

Butter, Cheese, Cheese, Processed, Ice Cream, Ice Milk

Acidifying Nuts & Butters

Cashews, Legumes, Peanut Butter, Peanuts, Pecans, Tahini ,Walnuts

Acidifying Animal Protein

Bacon, Beef, Carp, Clams, Cod, Corned Beef, Haddock, Lamb, Lobster, Mussels, Organ Meats, Oyster, Pike, Pork, Rabbit, Salmon, Sardines, Sausage, Scallops, Shellfish, Shrimp, Tuna, Turkey,Veal, Venison

Acidifying Fats & Oils

Avocado Oil, Butter, Canola Oil, Corn Oil, Flax Oil, Hemp Seed Oil, Lard, Olive Oil, Safflower Oil, Sesame Oil, Sunflower Oil

Acidifying Sweeteners

Carob, Corn Syrup, Sugar

Acidifying Alcohol

Beer, Hard Liquor, Spirits, Wine

Acidifying Other Foods

Catsup, Cocoa , Coffee, Mustard, Pepper, Soft Drinks, Vinegar

Acidifying Drugs & Chemicals

Aspirin, Chemicals, Drugs, Medicinal Drugs, Psychedelic Drugs, Herbicides,Pesticides,Tobacco

Acidifying Junk Food

Beer, Coca-Cola, Coffee

Foods of Unknown pH type

Brazil Nuts,Brussel Sprouts,Buckwheat,Cashews,Chicken, Corn,Cottage Cheese, Eggs,Flax Seeds, Green Tea, Herbal Tea,Honey, Kombucha,Lima Beans, Maple Syrup,Milk, Nuts, Organic Milk (unpasteurized),Potatoes (white),Pumpkin Seeds, Quinoa,Sauerkraut, Soy Products,Sprouted Seeds, Squashes, Sunflower Seeds, Tomatoes, Yogurt

** These Foods leave an alkaline ash but do have an acidifying effect on the body.



MONTE

James Sangster asked:


For extensive links and additional information visit: SimpleHomeBrewing.com

The Celtic tradition has always embraced mead in both ceremonial and festival use. Indeed, mead is just as Celtic as the Druids. It has been touted as the “drink of the gods” for centuries. Even among today’s pagans a good bottle of mead is often just as prized and coveted as some ritual tools or “mystic secrets.” You might even be surprised at the bartering potential of a bottle of high quality mead among some circles of heathen brethren today.

A Brief History of Mead

Mead was quite possibly one of the first fermented drinks mankind developed. Egyptian, African, Greek, Roman, Celtic and Norse cultures all have recorded history mentioning mead as a favorite and preferred drink. Mead is made from honey, and honey was the only source of sweet foodstuff available to biblical and pre-biblical man. Refined sugar was not to be introduced for several centuries.

The earliest recordings of mead are from the Egyptian culture. We know there was not a great abundance of high-sugar fruit in the Egyptian region. The only abundant source of sugar for producing alcohol came from honey, which was highly prized in the region at that time, and still is today. Other early civilizations like the Romans and Greeks also lacked high-sugar fruit and refined sugar sources to make drinkable alcohol, but honey was readily available and cultivated in these areas as well.

How did man discover the process for making alcohol?

Well, more than likely it was accidental. Honey has a tendency to accumulate water derived from moisture in the air, and once water accumulates to dilute the honey at the surface of a container the natural yeast present in the honey starts the process of making mead naturally. More than likely, early man just realized that when honey was combined with water and was left to sit it would generate what we now know as an alcoholic beverage called mead.

This was a very unpredictable cultivation at first because these cultures had no idea exactly how the process took place or what the catalyst was. Batches of honey were often simply diluted with water and left in the sun to see what happened even up until the 1800′s. Some mead was successfully brewed and other batches were more than likely spoiled by contamination from other microorganisms.

The father of modern brewing – Louis Pasteur

It was not until the mid 1800′s that the process of making drinkable alcohol from sugar, a process known as fermentation, was truly understood through the research of Louis Pasteur. Pasteur is most recognizable to Americans as the scientist credited with the development of pasteurization used to sanitize milk as well as other contributions to the field of biology. However, the rest of the world widely recognizes Pasteur for his great contributions to the field of wine making. He was credited for discovering and documenting the scientific basis for fermentation used to this day in all forms of brewing.

The process seems quite un-natural until you have an understanding of microbiology. Egyptian and Celtic cultures certainly had no knowledge of these concepts. More than likely a serious spiritual significance was probably placed on the brewing of mead. However, in today’s world we understand how the process works on a biological level.

The Ingredients:

Other than core ingredients such as honey and fruit juices there are relatively few additional ingredients. Some added ingredients are to help with fermentation and others are for flavor enhancement and balancing. Here is a basic list of the most widely used ingredients today:

Campden Tablets kill bacteria, molds and wild yeast and are essential when making wine from fresh fruit or unpasturized honey. They’re not generally required if using sterile ingredients to being with and should be avoided in these cases as they will only unnecessarily slow down fermentation. The normal dose is usually 2 crushed tablets per gallon. Be sure to cover the mixture with a cloth or towel and let vent for at least 24 hours before adding cultured yeast to the batch. Otherwise, the tablets will slow down or kill the yeast that’s deliberately introduced to the batch to kick off fermentation. Campden tablets are also often added to wine just before bottling (and not given a chance to evaporate out) to sterilize the wine and prevent fermentation in the bottle. Campden tablets have a mild effect on flavor when used in the prescribed doses.

Yeast, is the key to making wine, is a microorganism that naturally consumes sugar (along with other nutrients) and outputs waste and carbon dioxide along with other particles. Yeast occurs naturally in most fruit and in honey but this yeast often produces an undesirable or undrinkable wine and should be destroyed using campden tablets or boiling before starting fermentation. Several strains of yeast are available from local brewing shops. Some are used for beer, others for wine and others for Champaign. Each type produces a different type of flavor. Most mead is made with wine yeast or Champaign yeast if a slight carbonation effect is desired.

Yeast Nutrient contains all the essentials for yeast to thrive. Adding nutrient is not absolutely necessary but without it some fermentations would become sluggish and take much longer to complete. Nutrient should be added in the amount of 1-2 tablespoons per gallon before the yeast are added to the wine.

Yeast Energizer is essentially the same thing as Yeast Nutrient but is especially bended for fresh fruit wines.

Acid Blend is a crystallized version of most of the acids naturally occurring in fruit (tartaric, maltic and citric acid). This is often added mainly as a flavoring agent to fruit wine that is naturally low in acid such as apple wine. Refer to your wine recipe for acid blend amounts.

Tannin (grape or other) naturally occurs in some fruit such as grapes and is used primarily as a flavoring agent. Tannin increases the “astringent” quality of wine which gives it a fuller flavor or “zest”. Tannin also aids in clearing/fining the wine and in aging quality. Refer to the recipe for amounts to add.

Peptic Enzyme is added to fresh fruit wines and forces the fruit pulp to release more of the natural fruit juice and the natural fruit color. Refer to the recipe for amounts to add.

Potassium Sorbate is an additive used just before sweetening wine when bottling. The additive coats any existing yeast cells so that they cannot reproduce even if there is sugar present in the wine. Note, this does not kill any yeast cells, it simply means that the fermentation will not get any more intense than it already is. If there are still enough living yeast cells in the wine when bottling you may still have problems after the wine is bottled even if potassium sorbate is used.

Sodium metabisulfite is an extremely strong contact-sanitizer for wine making equipment that can be purchased at most home brew shops. Any equipment that comes into contact with the wine should be thoroughly rinsed in sodium metabisulfite.

Sparkloid is a brown powder substance that’s mixed with hot water and poured into a mead that has stopped fermenting in order to help clear the mead. The mixture must be thoroughly stirred and then allowed to settle for at least 24 hours. The clear mead may be siphoned off of the sediment that settles at the bottom. Fining agents must often be administered two or three times to achieve optimum mead clarity. .

Bentonite is a fining agent used the same way as Sparkloid but can be much more effective in my personal experience and ranges in the same price. If given a choice I choose bentonite over Sparkloid anytime.

Other Sources:

http://www.squidoo.com/easybeermaking

http://www.squidoo.com/honeymead



ELIJAH

creinsbill asked:

Tapping a coco de mer palm to create a fermented drink … P1020365

GONZALO

Janet Martin asked:


There are numerous types of teas available all over the world. However, one of the most popular types is the green tea. This ubiquitous beverage in Japan comes from the Camellia sinesis leaves. Actually other popular teas, such as black and oolong, are also derived from the same plant. However, the difference among these three varieties lies on the processing. In order to get green tea, the leaves of Camellia sinesis are steamed before drying.

Why Is Green Tea So Popular?

As mentioned earlier, green tea has already been a staple in Japanese diet for quite a long time. The positive results of several studies on the benefits of green tea have propelled it to popularity in the West and the rest of the world. According to results of a research published in the Journal of National Cancer Institute in 1994, regular consumption of green tea helps in lowering the risk of esophageal cancer. Aside from cancer, some experts also found that certain substances found in the beverage aid in reducing overall cholesterol levels, while improving the ratio of the good versus bad cholesterol.

Experts believe that the catechin polyphenols are the ones that make green tea potent in soothing many illnesses and improving one’s overall health. One component, epigallocatechin gallate, is known to be a one-of-a-kind antioxidant that is responsible for preventing the growth of cancer cells, without harming the surrounding healthy tissues. This substance, which is known as EGCG for short, is also helpful in inhibiting blood clotting, which is the number one cause for strokes and heart attacks.

Even if black and oolong tea come from the same Camellia sinesis plant, green tea is considered healthier because ECGC is not oxidized in the process of steaming the leaves. Thus, the potency of ECGC is maintained. In contrast, the leaves of Camellia sinesis are fermented to make oolong and black teas. As a result, ECGC components of the plant are changed to other substances which are not as powerful in beating many diseases.

Benefits Of Green Tea

Aside from lowering the risks of developing certain cancers, green tea is also known to help stop the progressive cancer growths, according to the findings of the research done in the University of Purdue.

Scientists also found out that regular consumption of green tea has a substantial effect in a person’s blood pressure. It seems that substances in the beverage can suppress angiotensin II, which is believed to bring about high blood pressure.

The immune system also benefits from regular dose of green tea. Since this drink is rich in flavonoids and polyphenols, it can boost the immune system. It is a known fact that you need to have strong immune response in order to fight infections and a variety of other diseases.

A study headed by Dr Tariq Haqqi from Ohio’s Case Western Reserve University found that the polyphenols in green tea are helpful in preventing rheumatoid arthritis as well. Clinical tests showed that laboratory animals that were regularly given green tea polyphenols did not develop joint diseases.

But one of the top reasons why people from all corners of the world are clamoring for green tea -whether in tablet or concentrate form – is the finding that it can help boost weight loss. Research done by Japanese scientists found that green tea could help a person lose weight even without dieting or exercising. They have found that green tea increases thermogenesis, or the conversion of stored fat into energy. At the same time, components in green tea also speed up metabolism.

Since green tea is a natural diuretic, people who are having problems with weight gain caused by water retention can also benefit from either drinking several cups of green tea or taking supplements that contain substantial amounts of green tea. One product that contains green tea extract and is specifically designed to help alleviate water retention is Expelis. If you want to know more about this product, visit http://www.expelis.com/.



GENE