Those bags only cost a couple dollars for 20
100 Broilers and Fermented Feed Project
- Thread starter kuntrygirl
- Start date
- Thread starter
- #812
NICE !!!!!!!!The glad ones? They are shaped for a chicken. The gallon ziploc bags are shaped funky for a whole chicken, even at 7 weeks.OOoooooohhhhhhhhhhhhhhhhhhhhh!!! I don't think I have ever seen those before . I'm going to the store today, so I will look for them. THANK YOU for sharing. MUCH APPRECIATED !!!!!!!!!!!e
Here is a 7 week old in one of those bags.
- Thread starter
- #813
Honey, I had to take a break after reading this because it totally tired me out. Do you ever just sit and contemplate life?
Believe it or not, yes I do. When I work out at the gym or take a run or ride my bike in the country, is when I think about life, goals, next thing I want to do, etc. etc. etc. That is my stress reliever. I work with people all day, so when I get off from work, I"m ready to work out the stress and have a free and clear mind.
I think when I'm done with the broilers, my life will be back to as normal as normal can be. I don't plan on hatching too much this year. The last few years have been too much for me. I may hatch a few peas and a few turkeys. The muscovys are already setting on eggs without me knowing about it, so nothing I can do about that. :/ I think 4 of my ewes are pregnant. I wish it wasn't so but oh well. Nothing I can do about that either. I'm hoping for all boys so that I can take them to the butcher so that I can stock the freezer. If all of them have twins, I will just die!
If I can lessen the number of hatches this year, I want to venture off into making fragrance free and perfume free soaps and deodorants. I think I'll like that better.
Twin lambs mean fewer lambing issues-- and more to pick from and put in the freezer. YOu can send them early-- or look for other buyers. THe buns are already in the oven . . . . .
I'm not planning on hatching much this year either--did find a local source of pea eggs. DH said no. BUt I"ve never let that stop me.
THe easiest deoderant I use is coconut oil. Just a little awkward to use as it doesn't maintain a stick form as it breaks easily ( potato starch + oil). Otherwise love it-- most perfumes I am sensitive to now. Maybe natural fragrances make a difference . . .?
You're right about the twins. I just get so rattled when I see too many lambs out there but I always end up putting in freezer and selling some. :/ So, it's a win win.
LOL @ DH said not bu you never let that stop you.
The only deodorant that I am using at this time is ALMAY. No smell no break outs. I want to see if I can make my own. I"m highly allergic to perfumes and scents. My laundry detergent is free from perfumes, scents, etc. My soap is the same way. Everything has to be that way for me or I will break out or get a migraine headache and puke all over the place.
- Thread starter
- #814
Quote: NICE !!!!!!!!
Is it dinner time???
The only deodorant that I am using at this time is ALMAY. No smell no break outs. I want to see if I can make my own. I"m highly allergic to perfumes and scents. My laundry detergent is free from perfumes, scents, etc. My soap is the same way. Everything has to be that way for me or I will break out or get a migraine headache and puke all over the place.
While I don't have that reaction, I am ever mind ful that others are sensitive. ANd honestly, I think it is one's body saying "what was that junk you put on me???" I was looking for easier, cheaper and more natural. Not sure the CO is cheaper, but I like it. ( there is a thread on makeing CO deoderant here on BYC)
- Thread starter
- #816
Totally off topic but since we have been discussing our healthy food (our chicken and other meat), I wanted to share this with everyone. I"m sure you all have heard this but wanted to share it with those who may not have heard this.
So the USDA and FDA approved this chemical also found in yogo mates and shoe soles to make Subway bread but it's illegal to buy raw goat milk. Something's wrong with this picture. I was speechless after reading this.
What is the USDA AND FDA thinking?????????
http://www.cnn.com/2014/02/06/health/subway-bread-chemical/index.html
Subway to remove 'dough conditioner' chemical from bread
(CNN) -- Take a look at ingredients for some varieties of Subway's bread and you'll find a chemical that may seem unfamiliar and hard to pronounce: azodicarbonamide.
To say this word, you would emphasize the syllable "bon" -- but the attention the chemical has been getting has not been good. Besides bread, the chemical is also found in yoga mats and shoe soles to add elasticity.
But it's not long for bread at Subway: The company says it's coming out.
"We are already in the process of removing azodicarbonamide as part of our bread improvement efforts despite the fact that it is (a) USDA and FDA approved ingredient," Subway said in a statement. "The complete conversion to have this product out of the bread will be done soon."
The controversial chemical has been used by commercial bakers for the purpose of strengthening dough but has been poorly tested, according to the Center for Science in the Public Interest.
One of the breakdown products, derived from the original substance, is called urethane, a recognized carcinogen, the organization says. Using azodicarbonamide at maximum allowable levels results in higher levels of urethane in bread "that pose a small risk to humans," CSPI said.
Another breakdown product is semicarbazide, which poses "a negligible risk to humans" but was found to cause cancers of the lung and blood vessels in mice, CSPI said.
CSPI advocates for reducing the amount of the chemical that is allowed to be used.
"We urge the Food and Drug Administration to consider whether the Delaney amendment, which bars the use of food additives that cause cancer in humans or animals, requires the agency to bar its use," CSPI said.
The FDA has said that the additive cannot exceed 0.0045% by weight of the flour when used in as a "dough conditioner."
The American Bakers Association told CNN: "Past FDA sampling results have indicated appropriate low level use in products. As a dough conditioner it has a volume/texture effect on the finished loaf. It is a functional ingredient that improves the quality of bread and any substitutes are likely not to work as well as ADA (azodicarbonamide)."
Food blogger Vani Hari, of the popular food blog Food Babe, originally drew public attention to this issue, CSPI said. She has written about Subway ingredients several times since 2012, this week she launched a petition urging Subway to stop using azodicarbonamide. More than 67,000 people signed.
Grocery store breads and restaurant breads also contain this chemical. Other major fast food chains have products with the ingredient too, including McDonald's, Starbucks and Arby's.
McDonald's has also responded to concerns about the chemical with regard to its McRib sandwich buns, but continues to use the chemical in that product.
McDonald's notes on its website that a "variation of Azodicarbonamide has commercial uses and is used in the production of some foamed plastics, like exercise mats. But this shouldn't be confused with the food-grade variation of this ingredient."
Azodicarbonamide is not legally allowed to be used as a dough improver in the European Union, according to the European Food Safety Authority. It is also banned in Australia.
A 1999 report from an international group of health experts, published by the World Health Organization, says some studies suggest that the chemical can induce asthma, based on evidence from people with symptoms and employees of facilities where the chemical is manufactured or used.
But use of the chemical in the workplace is very different, and carries much greater exposure than eating a tiny amount in bread.
The report notes that the concentration required to produce asthmatic reactions is unknown.
"The level of risk is uncertain; hence, exposure levels should be reduced as much as possible," WHO said.
So the USDA and FDA approved this chemical also found in yogo mates and shoe soles to make Subway bread but it's illegal to buy raw goat milk. Something's wrong with this picture. I was speechless after reading this.
What is the USDA AND FDA thinking?????????
http://www.cnn.com/2014/02/06/health/subway-bread-chemical/index.html
Subway to remove 'dough conditioner' chemical from bread
(CNN) -- Take a look at ingredients for some varieties of Subway's bread and you'll find a chemical that may seem unfamiliar and hard to pronounce: azodicarbonamide.
To say this word, you would emphasize the syllable "bon" -- but the attention the chemical has been getting has not been good. Besides bread, the chemical is also found in yoga mats and shoe soles to add elasticity.
But it's not long for bread at Subway: The company says it's coming out.
"We are already in the process of removing azodicarbonamide as part of our bread improvement efforts despite the fact that it is (a) USDA and FDA approved ingredient," Subway said in a statement. "The complete conversion to have this product out of the bread will be done soon."
The controversial chemical has been used by commercial bakers for the purpose of strengthening dough but has been poorly tested, according to the Center for Science in the Public Interest.
One of the breakdown products, derived from the original substance, is called urethane, a recognized carcinogen, the organization says. Using azodicarbonamide at maximum allowable levels results in higher levels of urethane in bread "that pose a small risk to humans," CSPI said.
Another breakdown product is semicarbazide, which poses "a negligible risk to humans" but was found to cause cancers of the lung and blood vessels in mice, CSPI said.
CSPI advocates for reducing the amount of the chemical that is allowed to be used.
"We urge the Food and Drug Administration to consider whether the Delaney amendment, which bars the use of food additives that cause cancer in humans or animals, requires the agency to bar its use," CSPI said.
The FDA has said that the additive cannot exceed 0.0045% by weight of the flour when used in as a "dough conditioner."
The American Bakers Association told CNN: "Past FDA sampling results have indicated appropriate low level use in products. As a dough conditioner it has a volume/texture effect on the finished loaf. It is a functional ingredient that improves the quality of bread and any substitutes are likely not to work as well as ADA (azodicarbonamide)."
Food blogger Vani Hari, of the popular food blog Food Babe, originally drew public attention to this issue, CSPI said. She has written about Subway ingredients several times since 2012, this week she launched a petition urging Subway to stop using azodicarbonamide. More than 67,000 people signed.
Grocery store breads and restaurant breads also contain this chemical. Other major fast food chains have products with the ingredient too, including McDonald's, Starbucks and Arby's.
McDonald's has also responded to concerns about the chemical with regard to its McRib sandwich buns, but continues to use the chemical in that product.
McDonald's notes on its website that a "variation of Azodicarbonamide has commercial uses and is used in the production of some foamed plastics, like exercise mats. But this shouldn't be confused with the food-grade variation of this ingredient."
Azodicarbonamide is not legally allowed to be used as a dough improver in the European Union, according to the European Food Safety Authority. It is also banned in Australia.
A 1999 report from an international group of health experts, published by the World Health Organization, says some studies suggest that the chemical can induce asthma, based on evidence from people with symptoms and employees of facilities where the chemical is manufactured or used.
But use of the chemical in the workplace is very different, and carries much greater exposure than eating a tiny amount in bread.
The report notes that the concentration required to produce asthmatic reactions is unknown.
"The level of risk is uncertain; hence, exposure levels should be reduced as much as possible," WHO said.
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Good info! Another thing all those breads contain known to cause cancer is caramel coloring. The wheat breads will have it and many other foods have it. That's why I make my own bread and getting ready to do that today, from wheat I grind here at home. This wheat was stored back in the 70s and is still as fresh as the day it was put by.
- Thread starter
- #818
I was talking to a co-worker yesterday about wheat bread. She said that her doctor made a comment about how everyone is talking about wheat bread this and wheat bread that but wheat from the store isn't good either. What an eye opener. Sounds like we need to be growing and raising EVERYTHING that we eat and not buying ANYTHING in the stores. :/
I feel like I completely splurged on freezer bags now, lol. I ordered online some heat shrink bags, with freezer labels, zip-ties etc. It was $25 for 50. We're only planning on 30-40 chickens a year, so I liked the neat packaging.
- Aug 4, 2013
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How was it stored to last that long? I make my own bread and have found good prices for wheat but shyed away from it because I don't know how to store it properly. I would love to make my own flour.
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