so that I can digest it. But usually, I like to cook things that I can just eat without worrying about expensive digestive enzymes. Also, the enzymes don’t always work. I am, therefore, on a quest for a no- or low-lactose... (12 replies, last updated by Lizaru September 30, 2009)

Yes, and getting your hands on some lactase as a replacement enzyme helps too. :) I’m so glad the only thing I have real issues with is real milk. But that’s hard enough. I couldn’t imagine having problems with... (25 replies, last updated by lagatta January 31, 2009)

Soak them longer. I do 24 hours. Change the water twice. Kombu should help. Also consider ginger. I don’t consider Beano to be a medicine any more than the above things. It merely gives you more of an enzyme that you are... (9 replies, last updated by Kathy Thompson October 8, 2008)

Not that it’s overly technical, but all my websearching could yield was that there is an enzyme in the cork that tenderizes octopus. Another argument for continuing to seal wine with natural cork. (20 replies, last updated by hae young October 24, 2009)

/cake/cookie does) don’t work very well for him. Is there such a thing as lactose free magarine or butter? If they can make lactose free ice cream (where I think they just add the lactase enzyme, right?) then surely butter... (28 replies, last updated by queencru February 25, 2009)

centuries does not seem recent, but if one thinks about how long humanity has been civilized, or how long the earth has existed, it is a mere blip in time. Your defiinition starts to list beers, but your elipsis means you edited,... (48 replies, last updated by Diana August 18, 2007)

Shoeman, Absolutely! I’ve not tried it but it’s really supposed to work! Why, I have no earthly idea. I’m of the “wack it in the kitchen sink until you're woozy” school, myself. pat (14 replies, last updated by Shoeman June 4, 2001)

Foods containing ingredients such as gelatin, enzymes, emulsifiers, etc. are questionable (Mashbooh) because the origin of these ingredients is not known. (17 replies, last updated by cresyd July 15, 2009)

more vitamin C than kiwi), fragrant garlic tasting leaves, small tomatillo like berries, wild citrus fruits, and colossal fresh water snails. Tropical rainforests cover only about 7% of the earth, they house almost half of the... (2 replies, last updated by EATTV May 5, 2009)

Try Yummy Earth Organic Lollipops- they are completely corn free & all natural- and even safe for someone like me, who is extremely allergic to all forms of corn & corn derivatives. The flavors are great too- I’ve gotten so... (17 replies, last updated by Mandymac October 26, 2007)

in a newly renovated house in St. Louis. My theory is that either the carpets and flooring were off gassing toxic fumes or the place had been drenched with fungicide to control mold. (It was an old house.) Beyond that, I believe... (26 replies, last updated by jenn October 2, 2008)

All those “stabilizers” are garbage. What a shame! I just checked my Axelrod Sour Cream, which is my favorite “mainstream” sour cream (in Manhattan), and the ingredients are: cultured pasteurized milk,... (32 replies, last updated by Kajikit March 27, 2007)

I should have also said that the reason rennet (or some kind of equivalent) is used to make cheese is that the naturally occurring enzymes in rennet are part of the chemical reaction that causes the milk proteins to coagulate and... (19 replies, last updated by hill food July 13, 2008)

and the meal, except for asparagus course, had been light on vegetables, so I immediately dove into the vegetables that came with the lamb ribeye, but their taste was marred by another oversalted sauce. The lamb was fine, but not... (14 replies, last updated by omotosando March 5, 2008)

Get out! :) After looking at the website, I remember seeing it at EarthFare (may the Chapel Hill store RIP). I’ll look for it when I’m back in the Triangle. I work up here but live in Birmingham, AL hence my dual... (34 replies, last updated by bitsubeats June 8, 2007)