Let me just reiterate: we all will die anyway. When you’re sick, you don’t want a doctor using that as an excuse not to treat you, do you?
Let me just reiterate: we all will die anyway. When you’re sick, you don’t want a doctor using that as an excuse not to treat you, do you?
While we’re at it, people should know that they can create both cake flour and bread flour from AP flour. The key difference is in the protein content. So if you have AP flour and you need cake flour, just replace a bit of the AP flour with cornstarch. (I do about 2 tbsps per cup, totally unscientifically). If you…
Almost certainly. In fact, you’ll probably start to see the commercial yeast get out-competed by wild (sourdough) yeast, so it will start to taste like sourdough over time. That said, the sourdough taste is often more about the process than the yeast. If you use just a little starter (as you would with these recipe’s…
Just so everyone knows, a single packet of yeast can be used indefinitely. Infinitely many loaves! The wonderful thing about yeast is that it’s self replicating.
What evidence? Certainly an N95 mask would stop such particles. I’ve seen no evidence that a non-medical cloth mask could stop one from breathing in virus particles.
Thanks. It’s good to know that I’m not missing anything. I hear you that stuff pushed against your face is of heightened concern, but if we assume that a cloth mask doesn’t block transmission, isn’t any damage that could be caused by an infected mask already probably done?
Can someone explain why people are so obsessed with using medical techniques to wear non-medical masks?
I realize that some types of plastic are permeable. Does alcohol vapor penetrate plastic containers? I would expect that sanitizer stored in a glass container would be good indefinitely.
I can’t seem to post a new question, so I’ll post mine in this reply:
Yeah, except it’s not.
Whole milk is typically 3.25-3.5%. I reiterate: that’s some high fat content milk.
Where the heck do you get “plain ol’ 4% milk”? That’s some high fat content milk.
Storage shouldn’t be an issue. Food storage is mostly about limiting bacterial growth. Viruses require live cells to replicate, so storing food improperly won’t increase viral risk.
By the logic of this article, you’re probably making shit up.
Look, I know there’s a lot of misinformation going around, but saying “nobody knows nothing” is stupid too. By this logic, hand washing won’t work against the virus. Never been tested!
By that logic, Lysol and hand sanitizer won’t help you either. (No clinical trials on them and the coronavirus!)
I recommend Sheryl Canter’s flaxseed oil method, detailed here:https://www.cooksillustrated.com/how_tos/5820-the-ultimate-way-to-season-cast-iron
I don’t think that analysis applies. Clearly, there is preliminary evidence that elderberry can reduce the duration and severity of symptoms. All I meant was that if symptoms are already mild, it’s plausible that elderberry could render an infection asymptomatic. “Boosting the immune system,” in this context, means…
Agreed, though it’s plausible that whatever it’s doing to treat symptoms may be boosting the immune system such that otherwise minor infections become asymptomatic.
Didn’t know about the pancreatitis case. Thanks. (Not personally worried, since it’s literally the only known instance.)