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Old 09-01-2005, 04:15 PM   #11
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I was referring to getting rid of the actual alcohol held as the stabilizing and preserving agent for the ginger extract, yes, just like vanilla is stabilized by bourbon. I do not drink/consume alcohol so this is an important step for me! I make a lot of my own tinctures/extracts and they are all held in an alcohol solution, usually vodka... Tinctures/extracts preserved this way will last indefinately and hold most of their beneficial properties at full potency.
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Old 09-01-2005, 04:24 PM   #12
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I am not sure I understand how pouring water over it gets rid of the alcohol. I think I am missing something somewhere (forgive me it has been a long day and my brain is mush )
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Old 09-01-2005, 04:46 PM   #13
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Quote:
Originally Posted by amcardon
I will add about 2 tsp of the tincture to a glass and pour about 12oz of boiling h2o over top to get rid of the alcohol.
Water has to be boiling to disperse the alcohol. Alcohol is highly volatile (sp?) and therefore will "evaporate" when boiled. I guess, theoretically, you could light the stuff on fire to get rid of the alcohol but I've just always found the boiling water a little easier...
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Old 09-01-2005, 06:24 PM   #14
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OK that is what I was wondering if you were getting at. It is actually an old wives tale that alcohol cooks off. Even igniting the alcohol leaves quit a lot behind (a lot more than you would think).

Here is a chart which will give you aprox amounts of alcohol left after cooking for different times and with different methods.
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Old 09-02-2005, 02:02 AM   #15
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Quote:
Originally Posted by GB
OK that is what I was wondering if you were getting at. It is actually an old wives tale that alcohol cooks off. Even igniting the alcohol leaves quit a lot behind (a lot more than you would think).

Here is a chart which will give you aprox amounts of alcohol left after cooking for different times and with different methods.
I was always curious about how effective that was... Since I only use about 2 dropper fulls of the tincture per 12oz h2o I don't think I'll worry about it too much ;-)

Thanks for the reference though!
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Old 09-02-2005, 02:51 AM   #16
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Fennel is also a wonderful stomach soother. I make a salad with fennel (bulbs) and fresh mint and joke that I should call it the indigestion-prevention salad
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Old 09-02-2005, 07:42 AM   #17
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you're right about the fennel; old-timey remedy for colicky babies is to make some fennel-seed tea.

And 'colas' were originally made as stomach soothers. You can still buy cola syrup from the Vermont Country Store.
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Old 09-05-2005, 03:57 PM   #18
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peppermint is good for that too.
peppermint is good for lower GI upset, but if you have heartburn or reflux mint in general is not a good idea.

i swear by ginger tea.
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Old 09-05-2005, 05:55 PM   #19
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warm gingerale or warm coke...nevermind MJ, mom has always fed us warm coke with an upset tummy...it works
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Old 09-05-2005, 06:32 PM   #20
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as a prevention I also drink a glass of water with 1-2 tbsp apple vinegar added an 1 tsp. honey
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