Food coloring for candles?
LibbyLiz
18 years ago
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sriston
18 years agoLibbyLiz
18 years agoRelated Discussions
7 foods to avoid for weight loss - GM foods top the list
Comments (46)I live the Virgin diet every day. It should be called the Virgin Lifestyle. This is a good diet for people with intolerances and who have a very difficult time losing weight, but it's great for everyone I think because it makes complete sense and is super natural. It's a ten-week plan to lose weight and discover intolerances. Take out 7 foods for three weeks then reintroduce them one at a time for the next seven weeks. Below I've explained the reasons for taking out these 7 foods. Gluten: contains lectins that bind to insulin, which creates insulin resistance and can make your blood sugars rise, making it hard to lose weight. Gluten is also an inflammatory. Soy: a phyto-estrogen, a plant source of the hormone estrogen. It's also heavily genetically modified. Dairy: like gluten, acts as an isulin resistant. It's nearly impossible to find hormone-free milk. So, hormones and rising blood sugar=acne and fat. There are studies out there that show countries with the highest dairy consumption have the highest levels of osteoporosis. On the contrary, countries that rely on calcium rich foods have a much lower rate of osteoporosis. I've read that the pasturization process of milk breaks down the protein that allows our bodies to absorb the calcium. I believe all this but there is still a huge debate about it. Corn: inflammatory and a high-glycemic food Peanuts: inflammatory and high in lectins. Eggs: inflammatory. If you have sensitivity to corn and soy, eggs might affect you because the chickens are probably fed corn and soy. I have a huge intolerance to fat so another reason eggs bother me. Sugar: we all know that's bad! And don't be fooled by agave necter...higher in fructose than high fructose corn syrup. I'm 5'8 and was 148 lbs. I'm now 135 and holding. In two weeks, my injured knee from subluxation over a year before wasn't hurting and felt stronger. My ankles reduced by 1/2 inch, something I thought was genetic but I guess was just excess fluid. I never really had bad acne, but what I did have cleared up and my blackheads reduced significantly. Also, my menstrual cycle went from seven days to three. My head felt clearer and I had more energy. I rarely have wind or bloated belly as well. The cellulite on my legs reduced by about 50%. I made a point to not exercise the first three weeks to see how effective just changing my diet was. ALL these changes happened without exercise, though of course after the three weeks I went back to yoga. I don't think everyone needs to cut out all of these foods. I also know some people won't have as many changes as I did. But I don't see how it will hurt to try, just to see what changes might happen to you! I think JJ knows what she's talking about. In regards to sticking to it, I cheat every once in a while but I usually feel so bad when I do that I find myself cheating a lot less. Good luck!...See MoreWhy does my soy candle turn color during burn?
Comments (3)Hi! I'm doing soy candles for the first time and tryed CB-135 with US ECSENTIA chocolate fudge FO (10%) The contaminar have 3" of diameter,. The candle looked lovely: smoth surface and very fragrant. 24h after, I Light the candles ( I make 3 diferent wicks: eco wick 4 ; eco wick 6 (following wick Guide) and small woodwick from 4CANDLES. Wick 6 did made a nice melt pool and the wick 4 also get the edges but not so quickly. The woodwick make the candle tunneling. The scent was perfect and I was confident. After reach a Good melt pool I let the candle burn for about 3 hours. When wax resolidify, There was an awful brown strip on the three candles on the place of the melting pools. Next day lighted the candles again: very poor scent, the melting pool get much more time to achieve but did with wick ECO 6 and ECO 4 and did not with woodwick. The colour of the surfaces get much more dark even. I try the same wax with diferent scents this time: 2 from 4candles and 1 from scent perfique. now I have to Wait 48h and then light then to see what happen. If someone did already face this problem, please help me....See MoreColor & height of candles
Comments (2)Hi okmoreh, I just bought some pillar candles on my way home from work. I have 3 stands that vary in height and I like to get my candles the same size. If I have stands that are the same size I like to vary my candle height. For yours I think a couple of 3 to 4 inch pillars would look good. Not too tall since your stands are pretty tall. Since you said you don't want to accent the green, I think some medium blue candles would look good there. I also think a creamy tan color would look fine. I wouldn't go too light with the candles, but try to stay about the same depth of color as the stand. That's my 2 cents worth. Show us a pic farther back so we can see them in the room when you choose :-) Mimi...See MoreNative American food, cooking, and food storage
Comments (18)I have made maple syrup and maple sugar. Boil and boil and boil early spring sap until you have syrup. A cup of syrup starts as about 40 cups of sap. Maple sugar has even more water removed and needs to be watched carefully to keep it from turning into a hard mess. It is good to boil syrup outside or in a sugarhouse to keep the steam and heat out of your home. Special evaporating pans and reverse osmosis systems are used by those who make syrup commercially today. I was looking for cookbooks with Indian recipes (curry, dal, etc.) through my local library's website. One listing that showed up in an Indian cooking search was for Native American Indian recipes. It is The Sioux Chef's Indigenous Kitchen by Sean Sherman. I have it at home now. Sean's recipes use no European staples such as wheat flour, dairy, sugar, and domestic meat. He uses ingredients that were available in North America prior to the arrival of European settlers. The recipes feature wild game such as bison, rabbit, venison and native fish. They also use native plants such as beans, assorted herbs, blueberries, wild turnip, plums, purslane, wild rice, etc., etc. The author is promoting indigenous restaurant food and catering. Here's some more info: https://sioux-chef.com/...See Moresriston
18 years agoLibbyLiz
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18 years agoLibbyLiz
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14 years agoLynneol
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8 years agoSara Bein
8 years agoSara Bein
8 years agolast modified: 8 years agoZara Willows
7 years ago
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