Bio-Health de Coti-Marsh K Compound 100's

£9.45

Brand Name	Bio-Health
Product Name	Bio-Health de Coti-Marsh K Compound 100's
Product ID	BH-HURS006
Categories:	Dieting Support
Availability:	In Stock

Qty

+ -

Description

Information taken from “Home Treatment for Arthritis” by Charles de Coti-Marsh. The guide was written in 1966 for the Arthritic Association, which he founded in 1942.
Charles de Coti-Marsh both formulated and promoted the K-Compound as an essential part of the diet he proposed for arthritis sufferers. He believed extra Potassium is needed by every person who has a tendency to rheumatic or arthritic disorders. Both the energy-producing diet (rich in potassium) and the treatment, in the form of the supplements he formulated and recommended all those years ago are still used by many sufferers of arthritis today. The principles he established were validated by the Centre for Human Research, Elsie Widdowson Laboratory (a division of the Medical Research Council), Cambridge. The report endorsed the fundamental principle that a wholefood, vegetable, grains, fruits and nuts, together with a low fat, sugar and sodium diet is necessary for preventing and treating arthritis. That Charles de Coti-Marsh established a diet that could be scientifically authenticated so many years later is testament to his lasting legacy.
Today Bio-Health Ltd continue to manufacture and supply the Charles de Coti-Marsh’s successful range products for arthritis, including K-Compound , under the Hursdrex trade mark.
Nutritional Information per Capsule:
Activated Charcoal BP 210mg
Calcium Carbonate 140mg
Potassium Iodide 5µg
Anhydrous Copper Sulphate 5µ

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If you are incubating overnight, take the yogurt out of the oven when you arise in the morning.\u003cbr\u003e\u003cbr\u003eHOW DO YOU KNOW WHEN IT'S YOGURT?\u003cbr\u003eYogurt is ready when it has thickened and has a custard-like appearance - or separates from the edge of the container. If longer incubation time is needed, check every 15 to 20 minutes. The yogurt will continue to thicken slightly while cooling.\u003cbr\u003e\u003cbr\u003eTYPES OF MILK\u003cbr\u003eWhole milk provides a sweeter, thicker, creamier yogurt. Low and non-fat milk can be used but the fat soluble vitamins A, D, E and K are depleted and the yogurt will be slightly more tart and tangy. With goat's milk, you may have a more liquid yogurt because the protein to fat ratio is different than cow's milk. Goat's milk also has more natural inhibitors to coagulation. You may add a six ounce can of condensed milk or one heaping tablespoon of non-fat powdered goat's milk (mix in blender to remove lumps). Soy milk is another delicious alternative.\u003cbr\u003eREFRIGERATION AND STORAGE\u003cbr\u003eWhen set, refrigerate the yogurt and leave it undisturbed for several hours until thoroughly chilled. There will be a watery separation on the top - this is whey - do not stir it in - pour or spoon it off. If you desire, you can save it and use it in place of other liquids in cooking.\u003cbr\u003e\u003cbr\u003eFinished yogurt will be good for at least 10 days. It is not a good idea to add anything to the yogurt while it is being stored, as this may reduce the beneficial bacteria and cause fermentation. As the yogurt ages, it will become more tart and tangy. It is 100% natural, has no stabilizers or preservatives and it has not been pasteurized after culturing (all of which keep commercial yogurt artificially sweeter longer). If you plan to make yogurt cheese from the yogurt, this should be done within 10 days - before the yogurt becomes too tart.\u003cbr\u003e\u003cbr\u003eUSING YOGURT IN COOKING\u003cbr\u003eYogurt is a wonderful, low-calorie, low-fat substitute for sour cream, cream cheese and other dairy products. More and more recipes are replacing high-fat cheeses with yogurt. Try substituting yogurt cheese for cream cheese in your favorite cheesecake. Use yogurt in place of sour cream on potatoes, in dressings, sauces and marinades. Yogurt cheese is very easy to make. Simply suspend plain yogurt in cheesecloth over a bowl, let the whey drip out for 12 - 36 hours, refrigerate. Yogurt cheese will keep for several weeks. In our test kitchen, if we have not used all our yogurt after a week and it is beginning to get tart, we extend its useful life by making yogurt cheese.\u003cbr\u003e\u003cbr\u003eTROUBLESHOOTING\u003cbr\u003eThere are many variables that can affect the outcome of your yogurt: timing, humidity, drafts, the age of quality of your milk, etc. Don't be discouraged if you do not get a firm set the first time. Try again, it's worth the effort. You can always use the un-set yogurt in baking, soups or sauces.\u003cbr\u003e\u003cbr\u003eToo runny?\u003cbr\u003eSufficiently heat the milk to denature the protein and natural inhibitory substances (and any antibiotic residues)\u003cbr\u003eMilk temperature should be between 110° - 115°F (43° - 46°C) when the starter is added.\u003cbr\u003eIf the outside temperature is cold, pre-warm your utensils with warm water.\u003cbr\u003eAluminum utensils may adversely affect your finished yogurt.\u003cbr\u003eYour heat source temperature should be constant.\u003cbr\u003eTest your oven temperature. If your oven is too cool, use a heavier pot or carefully pre-heat and then turn off your oven. Do not put yogurt in an oven over 120°F \/ 49°C.\u003cbr\u003eDo not heat in a microwave oven.\u003cbr\u003eDo not start with reconstituted powdered milk.\u003cbr\u003e\u003cbr\u003eToo lumpy?\u003cbr\u003eThe starter must be mixed thoroughly into the cooled, pre-treated milk.\u003cbr\u003eUse only the recommended amount of yogurt starter. If you use too much starter, the bacteria will be crowded into making lumpy yogurt - too little yogurt starter and it won't thicken.\u003c\/p\u003e"}

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