Search results

I was just wondering. I have not been diagnosed by a doctor as being hypoglycemic but everything I read leads me to believe a lot of my issues are because of low blood sugar problems. I try to control it with diet, and sticking to a complex carb, very little simple carbs and sugars, and lots of...

Thank you, everyone, for you input! It helps a lot! So if I want to make my own greek style (creamier) yogurt I don't necessarily have to start out with greek just strain it then. And I can also buy cheaper whole yogurt and strain it to get a thicker creamier texture. I'll definitely make sure...

I'm going to check those links out too! I've done water bath canning but I'm nervous about the pressure canner.

I like whole yogurt because it stays with me longer and I feel better versus eating yogurt made with 2% milk. I've read that eating dairy products made from whole milk isn't as bad as some make it out to be, but there are a lot of conflicting information out there. But what I'm mainly...

Thanks for the resources!! I'll definitely take a look at the books & that site.

I've been talking to friends and family about canning, reading a bit online here and there, as well as reading a little about it in magazines such as Mother Earth News and Herb Companion, but I want a good book (or a few of them). I think I'll go for the Ball book, but if anyone else has...

Thanks for everyone's input! I'm still learning about canning different foods and the advice is much appreciated! I did put the hot jelly into the sterilized jar and capped it. I put it in the fridge once it cooled down. So I'll just watch for mold or smells. With a family of 6, I think we'll...

Would I be able to save the refrigerated jars by freezing them?

So if I can jams, jellies, or anything using the water bath method, it needs to be immediately after cooking or preparing? It's not good to refrigerate then can?

Hi everyone! I've been fiddling around with different recipes for violet jams and dandelion jelly trying out different ones to see what we like best. With each batch I make I end up with 2 half pint jars. One of those is our taste tester and the other jar I want to can. I've got a few in the...

I read about nutritional yeast being good for hypoglycemia in "prescription for nutritional healing" I started looking online about why it's good & found that nutritional yeast has a good amount of protein, which is important for keeping up blood sugar levels, and also a mineral called chromium...

Thank you everyone! Does anyone know of a general ratio of how much nutritional yeast to use in recipes to get benefits from it, or would any amount be beneficial? For example is 1 or 2 TB in a 2 loaf bread recipe enough?

Thanks everyone! I've been replacing 1/4 of the flour with ground flax in my bread and throwing in 2 TB of nutritional yeast. I didn't think about adding flax meal to so many different things. It sounds like adding it in isn't an exact science as long as you keep the moisture content right with...

I want to start using more flax seed and nutritional yeast when cooking. I'm hypoglycemic and I've recently read that the nutritional yeast is very helpful for keeping your blood sugar up and level. I buy flax seed and grind it right before using, and I've been using both flax and nutritional...