Natural, unpasteurized ACV is fermented twice over eighteen months. The first fermentation turns the sugar into alcohol. The second fermentation changes the alcoholic content into acetic acid, which gives the vinegar its taste and some surprising benefits. Apple Cider Vinegar has been drunk as an experiment in a number of recent medical studies. Here are […]
I’m going to try these out. They are supposed to have the perfect Omega 3 to Omega 6 ratios. I’ve also read Dr. Ben Bikman’s book and it is very informative.
Carol’s Shot Glass Cookbook This takes no time to make, isn’t messy and it’s so rich you’ll be satisfied after having a very small helping. These are the ingredients: 100 g of 90% dark chocolate 2 shot glasses of Xylitol made from beech trees 1 teaspoon of Vanilla Extract 1 teaspoon of vanilla powder 3 […]
Last week I went to Nick Edwards’ cider mill in Kintbury to learn how he makes his CiderNiks unpasteurized apple cider vinegar. His mill’s garden is full of large black plastic bags filled to the top with fresh eating and baking apples which he collects from orchards, farms, and stately homes near Newbury. His mill […]
This is an interesting article saying that the ratio of flour to sugar should be less than 2% to be considered a staple product in Ireland, and Subway’s bread has a 10% sugar ratio. Wow. It smells so amazing going into a Subway, and now I know it’s like going into a bakery. I recommend […]