Re: The Toxic Truth About Gluten-Free Food and Celiac Disease

**perfecto... NOT**

Blasfomy:)

i add about four drops Lugols along w/the SSKI to 2L worth before i mix in the starter to santize even further (an NP tip), temp shoud be between 100-107 for proper casien breakdown if i can recall, but of course thats only pertinent if mercury is an issue. plus u might wanna bust out an orgone pyramid or something from one of ur favorite places (i know, it sucks) to put near the ferment. i even get a lil crazy and actually put it in zee yogurt. if u still cant handle the casien left over, the 'drip method' works wonders. It eliminates all noticeable allergy for me and my mercury level was literally of the chart when tested.

then eat in a quiet low disraction place, preferably with nature sounds in the background, ocean waves being one of the best:)

oh yea, and sometimes when if feeling really naughty i will actually mix in ghee and coconut oil in with it, toped off w/a teaspoon of wipped in konjac fiber...yeaaaa boy. Tweet