When I first “cracked the code” on stabilizing and reversing prolapse, and wrote and published Saving the Whole Woman, I set up this forum. While I had finally gotten my own severe uterine prolapse under control with the knowledge I had gained, I didn’t actually know if I could teach other women to do for themselves what I had done for my condition.
So I just started teaching women on this forum. Within weeks, the women started writing back, “It’s working! I can feel the difference!”
From that moment on, the forum became the hub of the Whole Woman Community. Unfortunately, spammers also discovered the forum, along with the thousands of women we had been helping. The level of spamming became so intolerable and time-consuming, we regretfully took the forum down.
Technology never sleeps, however, and we have better tools today for controlling spam than we did just a few years ago. So I am very excited and pleased to bring the forum back online.
If you are already a registered user you may now log in and post. If you have lost your password, just click the request new password tab and follow the directions.
Please review and agree to the disclaimer and the forum rules. Our moderators will remove any posts that are promotional or otherwise fail to meet our guidelines and will block repeat offenders.
Remember, the forum is here for two reasons. First, to get your questions answered by other women who have knowledge and experience to share. Second, it is the place to share your results and successes. Your stories will help other women learn that Whole Woman is what they need.
Whether you’re an old friend or a new acquaintance, welcome! The Whole Woman forum is a place where you can make a difference in your own life and the lives of thousands of women around the world!
Best wishes,
Christine Kent
Founder
Whole Woman
Christine
November 1, 2005 - 11:27am
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RE: Kombucha
Yes...I love it. There's a company in SF that keeps us supplied in it. Fermented foods are some of the most healing and nourishing for humankind. I do sourdough bread, seed cheese and mead. Totally YUM!! :-)
mare7395
November 1, 2005 - 7:24pm
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RE: Kombucha
I spoke yesterday with Alisa from the SF company. I had purchased some of her brand and noticed that the amount of probiotic was not listed. She said that it is in the drink (the Kombucha culture is the probiotic) but they have not had the funds to have it tested but that (the test) will be forthcoming. I had her Blueberry Kombucha and it was scrumptious! A true energy booster as are the chlorella and spirulina powders. Vitamin Cottage received a delivery yesterday was all sold out today, that's how fast it goes here. :)
mare7395
November 1, 2005 - 7:40pm
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RE: Kombucha
What is seed cheese?
Christine
November 3, 2005 - 8:58am
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RE: Kombucha
Fermented nuts or seeds. It's a delicious addition to so many dishes and very easy and fun to make...do you want the recipe?
mare7395
November 3, 2005 - 7:57pm
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RE: Kombucha
I would love the recipe! Thank you so much for sharing. :)
Christine
November 4, 2005 - 10:48am
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Deleted message
No message
Christine
November 5, 2005 - 4:26pm
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RE: Kombucha
Here it is!
Begin by soaking seeds or nuts overnight. Put them in a ceramic bowl and cover with pure water and a plate or dishtowel to keep dust and bugs out. The next morning, drain and rinse the seeds. (The soaking water is very nutritious for plants.) Place in a blender 1 cup of seeds or nuts and 1 to 2 cups water. Blend to a fine liquid the consistency of thick cream. Place the liquid back into a clean bowl, cover and let sit in a warm place in your kitchen. As the mixture ripens, the whey or watery portion begins to separate. This takes 6 to 12 hours, depending on the temperature. An ideal temperature for making yogurt is 90 degrees, which will cure the yogurt in about 6 hours. Room temperature will take about 12 hours.
At this point, the yogurt can be eaten as is or put in the refrigerator for use in dressings and breads, or as culture starter for your next batch of seeds. Commercial yogurt starters are also available to aid this process along a bit, but neither are required. Make a hole in the thick curds with a knife or chopstick and carefully pour off the whey, which is the watery portion on the bottom. If cheese is desired, let the mixture sit for a total of 12 to 24 hours. The whey will completely separate from the curds. Cut a piece of cheesecloth
mare7395
November 6, 2005 - 7:36pm
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RE: Kombucha
Thank you Christine for this recipe. I will get the cheesecloth and make it this week! :)