wendimurray's Comments

Hi I get my taurine from a supplement store in australia where I live. I worked up to the optimal dose I

took 500mg every day for a week,

next week then took 2x 500mg doses AM and PM ,

then went to 2 grams daily on the the days I workout 2x 1gram AM PM , on the off days its just 2x500mg

Be careful you will have to up your water intake as when you first take it it has a mild diuretic effect. and I lost 16 pounds of water in 3 days so make sure you are up near a realy good amount of water. I was drinking between 2.5 liters and 3 liters every day during summer

You could use other flours. Even try buckwheat and tapioca only. Or get amaranth and arrowroot and even a little millet (never more than 1/4-1/2 cup as a bit sour).

The egg whites are only to add a bit more spongeyness and air to the bread as as gluten-free breads are heavy but you could do without for sure.

Capt. T.C. Randall to vitalvotes

show details 4:28 PM (11 minutes ago)

Hi Wendi, Any NOW dealer has C in 3lb jars, Arm&Hammer baking soda. I take 3-4-5  7-8gram (heaping tsp) doses a day + half that amt. of baking soda. Let fizz in half glass of water, drink. Find bowel tolerance and adjust dose just below that pt.

   Hope you are asking for yourself, not the baby.

If you want more info check my website, www.forbiddenhealingforum.com. You can reply with questions. Best, Capt. Randall

Posted in the thread too. My 6yo also highly allergic.

Not an exact recipe as I have never measured the final amount of flour but here goes:

Gluten-free bread.

All ingredients are certified organic, except of course sea-salt and distilled water (use RO or other pure water too). You can change flours around but I found quinoa makes the bread too crumbly. Same with coconut flour. And extra sorghum does the same.

1 cup Sorghum flour

1 cup Tapioca flour

1 cup buckwheat flour

1 cup raw kefir at room temperature

1 teaspoon sea-salt

3 tablespoons raw apple cider vinegar

1/4 cup coconut oil (lightly warmed to ensure liquid)

1 cup distilled water.

1/4 cup pepitas (optional)

1/4 cup flax seeds (optional)

1/4 cup hemp seeds (optional)

1/4 cup sunflower seed kernels (optional)

1/2 teaspoon cayenne pepper (optional)

1/2 teaspoon turmeric powder (optional)

1/2 teaspoon cinnamon powder (optional)

2 tablespoon psyllium husks (optional)

Combine all in a large mixing bowl using a wooden spoon (no blender).

Add extra, and in equal amounts, tapioca and buckwheat flours until you get an almost dough like consistency.

Mix for a good 5-10 minutes as we do not knead this mix.

Whisk up 4 egg whites until fully thick. Pour into the mix and fold in until evenly distributed. No vigorous stirring, we want to keep as much air trapped in the mix as possible.

Use coconut oil to line your ceramic, Dr Mercola baking tray or silicone bread pan. (No aluminium, non-stick or iron/stainless steel toxic pans!)

Put mix into pan and smooth surface to even out bumps etc, and then cover over with a wet cheese-cloth or dish towel etc. Leave it somewhere warm for 24 hours then bake at around 180C for an hour or until fully baked (wooden skewer comes out clean). After bakes immediately, and carefully, remove from pan and let cool on wire rack or even bench-top.

If you need to make a larger batch then just increase the ingredients. For every 3 cups of flour use 1 cup kefir.

Experiment with different consistencies even try leaving unbaked for longer, may rise more.