Text 36802, 76 rader
Skriven 2013-05-09 23:15:05 av Stephen Haffly (1:396/45.27)
     Kommentar till en text av RUTH HANSCHKA (1:123/140)
Ärende: machinery
=================
Hello Ruth,

On (09 May 13) RUTH HANSCHKA wrote to STEPHEN HAFFLY...

-> Yes, the itching has decreased significantly. It isn't gone, but it is
-> greatly reduced and more intermittent than constant.

 RH> That's a help.  Does a chopstick, used away from the incision area,
 RH> help?

Haven't tried that. I have tried to avoid scratching as it tends to make
it itch worse later.

 RH> Sounds like.  That's actually on the low side.

That's what I thought too.

-> Now to start figuring out if she can tolerate carbohydrates in a little
-> higher amounts. I guess if she keeps a strict limit on simple sugars, it
-> would work better.

 RH> Most likely.  It certainly can't hurt.  Wouldn't hurt me either,
 RH> except tha the MS objects if I pull back too hard on the carbs.  No
 RH> artificial
 RH> sweetners either, for the most part.

What about ones like Stevia or Monkfruit in the Raw? They are from plant
sources, and I would think that they would be better tolerated.

 RH> Your body will handle Kefir? Good to know.

Yes. In fact, I have some Kefir that I let work extra long until it was
well-separated. This evening, I poured it into a cloth to drain.
Tomorrow morning, we'll have some Kefir cheese. It is like Labneh
(Yogurt cheese). It has the consistency of cream cheese and with some
sea salt and herbs, is quite good on crackers.

 RH> Amen.  I don't have a waffle iron alas.  What you did sounds like a
 RH> banana bread recipe turned into waffles.

Yes, I guess it was. It does resemble banana bread in flavor. I guess
you could do the same thing as pancakes too.

One of the ladies at our local farmer's market gave me some Kefir
grains. I have succeeded in not killing them off and have since passed
some on to other people. A little care to not introduce strange bacteria
to the Kefir keeps it working well and making a good product. It is
easier to make than yogurt as it does not require heating the milk or
having a way to keep it at a certain temperature while it works. The
Kefir is made at room temperature. I just do a quick near-boiling water
rinse, pour in cold milk and add the grains from the previous day's
batch (removing some if they have grown too big). The next morning, I
repeat the process.

I run finished Kefir through a fine strainer and bottle for us after
sweetening with Stevia- or Monkfruit-in-the-Raw and adding vanilla
extract. It also makes a good banana smoothie. The cheese is a third way
to use it. The waffles were another way I have used it. It really does
lend itself to many uses. A good thing is the lactose content is
reduced, which makes it better for both of us.

If I had a cheese press, I would try putting some of the Kefir cheese in
there to press out more liquid. I'd like to taste it as a firmer cheese.
I think it would be interesting. I might experiment with a can,
follower, and clamp for pressure. It should prove interesting.


Regards,

Stephen
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