Comments for Health & Diet Resource Center

Comment on How do I change a recipie so I can make breads/cakes in loaf pans. How much should I fill them when smaller? by janisko

janisko — Fri, 12 Mar 2010 10:12:59 +0000

From… http://www.landolakes.com/tips/ShowTool.cfm?ToolID=1

Substitutions
When you don’t have the right size bread pan substitute a pan with similar capacity. Fill the pan 1/2 full but never more than 2/3 full so the bread has room to rise. The baking time may need to be changed.

If substituting mini loaf pans in place of a larger bread pan, fill each mini loaf pan 1/2 full. Decrease baking time by 1/2 and check at that point for doneness. Continue baking, if necessary, checking doneness every five minutes.

If you click on the link you’ll find other tips to help you.
References :

Comment on How do I change a recipie so I can make breads/cakes in loaf pans. How much should I fill them when smaller? by cookingblonde

cookingblonde — Fri, 12 Mar 2010 09:25:59 +0000

Fill about 2/3. You may have to adjust cooking time & temp (I'd go with a lower temp), and test for doneness with a toothpick or to touch. Check after about 10 minutes.
References :

Comment on Customer service and race? by bugs280

bugs280 — Fri, 12 Mar 2010 09:08:59 +0000

After years of customer service jobs, and years as a consumer, there is no one race or ethnic group that stands out. People are obnoxious. That's all there is to it. Some resent having to work, and some think the whole world needs to share their bad mood.
References :

Comment on How do I change a recipie so I can make breads/cakes in loaf pans. How much should I fill them when smaller? by chuck

chuck — Fri, 12 Mar 2010 08:54:59 +0000

You can fill your pans at least 1/2 full, and possibly 2/3, depending on how much your particular batter rises. Have you ever made this batter in a regular loaf pan? How full did you fill that pan? You can fill the smaller pans to the same level. Don’t fill the pans more than 2/3 full.

More tips: If you want your quick breads to rise higher, grease only the bottoms of the pans. To remove them, run a thin knife around the edges of the pan before turning them out. For more evenly rounded tops, bake at a lower temperature (325-350 F). Put the small loaf pans on a sheet pan before putting in the oven. And don’t overbake the smaller pans. Start checking them after 25 mins.
References :

Comment on What brand of vitamin supplements would you give to 18 months old? by Mark

Mark — Fri, 12 Mar 2010 08:53:59 +0000

Our son got very ill and the doctors didn’t have any hope to offer, so we began our own successful journey into "Wellness". Much of what we have found is available in FREE videos, etc. at the bottom sourcebox link below.

Here’s what’s important to consider:

1. Find a natural, plant-based chewable vitamin.
2. Don’t let the child take to many because children can OD on iron.
3. Most store bought vitamins are synthetic and not natural, plant-based.
4. Some companies that don’t advertise on TV, etc. provide personal, one on one education and have vitamins and other key phytonutrients as natural, chewy, tasty snacks — these are even FUN for adults!

My Very Best Wishes To You!
References :
This is the technical, official AMA Certified Continuing Medical Education site where we ordered and paid (over $1,100) to learn new, scientifically validated, natural approaches for our families personal healthcare (on our journey for our son). http://www.proevity.com

FREE Wellness Videos and testimonies of 4 Doctors as well as further answers to many health related questions are at: http://www.healthcomplementary.com

Comment on Customer service and race? by dogenzenji

dogenzenji — Fri, 12 Mar 2010 08:50:59 +0000

last year, i went to las vegas for the july 4th sale. i was in the fashion show mall looking for an aramis soap. i kept on asking for the soap to different sales people, but no one absolutely no one want to entertain me. maybe because i am asian. the only person who smiled at me is another asian guy at the colehaan store. and another asian sales person entertained me for my soap.
References :

Comment on What is your favorite thing a Macaroni Grill? by JohnnyWongChong

JohnnyWongChong — Fri, 12 Mar 2010 08:47:59 +0000

i love the appetizers like the mozzarella fritta AMAZING!
References :

Comment on Anyone tried at home auditory integration therapy CD’s/methods for hyperacusis or auditory hypersensitivity? by waizen

waizen — Fri, 12 Mar 2010 08:34:59 +0000

Member since: July 24, 2007
Total points: 108 (Level 1)
Points earned this week:
–% Best answer

Carol E
0
If money were not a factor, I would say to try Berard, or Tomatis, because what I have heard and read indicate that they are helpful for many people! My son had lots of sensory issues (sounds-and, like you, it seemed to be certain tones and pitches, rather than volume-touch,smell, etc.), but he also had PDD-NOS, which is a form of autism. He improved as he got older. I think that some of the PT things (like "brushing", "putting hands in warm water, then cold water", etc.) helped, and I think that some of the dietary and nutritional things helped. [ I wonder if you would see any improvement if you eliminated food colorings and preservatives, had food allergy testing done, and added probiotics (such as acidophilus), and essential fatty acids (such as flaxseed oil, or fish oil) to your diet?]Google "Sensory Integration Disorder", and you may find some helpful info. The book "The Out of Sync Child at Play" has lots of games for younger kids with sensory issues.
References :
Good luck!

Comment on Can I take Probiotics at the same time with herbs, vitamins and l-arginine? by Tink

Tink — Fri, 12 Mar 2010 08:32:59 +0000

As long as you don’t take them with Antibiotics you’ll be fine

If they are going to populate the intestinal tract, its not as if the vitamins or food is going to get in the way….
References :

Comment on How do I change a recipie so I can make breads/cakes in loaf pans. How much should I fill them when smaller? by onelight

onelight — Fri, 12 Mar 2010 08:31:59 +0000

Not sure. But if you don’t find an answer I’d suggest what was done centuries ago…just watch it while baking. Lower the temperature by 5 or 10 degrees as less volume of batter bakes faster, pour enough batter that allows for expansion / growth in the loaf pans (one half fill ?), then just keep an eye on the baking process and when the loaf begins to pull away from the sides, thats an indicator that the cake/loaf is done. Let cool and set guidelines for rest of baking.
References :