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Thursday
Nov032011

Hair Like A Fox // The Anti-Stress Milk Mix

If you've overcome (or are overcoming) your milk intolerance, give the customizable "anti-stress milk mix" a try. 

Salt, simple syrup, and the milk of your choice—it doesn't get any easier than this folks.

Reader Comments (9)

Hey Danny, how much milk is that? 34oz?

Jan 3, 2012 | Unregistered CommenterBrie

64 oz.

Jan 3, 2012 | Registered CommenterDanny Roddy

which salt are you using? Refined salt?

Or do you use unrefined sea salt?

Jan 15, 2012 | Unregistered Commentersms

Could we use maple syrup as an alternative?

Mar 8, 2012 | Unregistered CommenterScot

@Scot,

Maple syrup can be allergenic.

Mar 9, 2012 | Registered CommenterDanny Roddy

Ok, thx.

Is there an "easy" way to tell if something is allergenic?

I have been eating maple syrup and raw honey (both organic) and I have no idea if I am having an allergic reaction to either of them.

Mar 14, 2012 | Unregistered CommenterScot

The Anti-Stress Milk DOES work
However I feel like too much sugar (compared with protein, fat is less important IMO) is counter-productive
Ray Peat says it's important to have enough sugar to balance protein, but what about enough protein to balance sugar ? Just in my head ?

May 8, 2012 | Unregistered Commenterroquefort

What is the reason for making a syrup first rather than simply adding the sugar straight to the milk?

May 25, 2012 | Unregistered CommenterKasra

just been reading about invert sugar
http://en.wikipedia.org/wiki/Invert_sugar
which seem to be basically what you are making "(invert sugar) is a mixture of glucose and fructose; it is obtained by splitting sucrose into these two components"..."The splitting of sucrose is a hydrolysis reaction. The hydrolysis can be induced simply by heating an aqueous solution of sucrose"

& Lyle's Golden Syrup is fairly similar as well, possibly an option for people who cannot be bothered to make their own syrup?
http://en.wikipedia.org/wiki/Golden_syrup#Production
"Lyle's golden syrup is a partially inverted sugar syrup. It consists of glucose and fructose syrup produced by inversion, which has been blended with the original sucrose syrup in a proportion that creates a thick mixture which does not crystallize"

May 26, 2012 | Unregistered Commenterdaz

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