Dr. Labrum discovered that the medications doctors so often prescribe for a myriad of conditions are a major contributing factor to peripheral neuropathy!
Dr. Labrum's research also helped him piece together several little-known, natural methods for repairing damaged peripheral nerves.
Dr. Terry Simpson: Sous Vide cooking is done, most often, with plastics. The concern is that these plastics might have something leach out of them into the food. Here is what we know today about these bags. http://www.yourdoctorsorders.com
Douglas Baldwin — author of “Sous Vide for the Home Cook” http://www.amazon.com/product/dp/0984493603/ and “A Practical Guide to Sous Vide Cooking” http://www.douglasbaldwin.com/sous-vide.html — discusses food safety when cooking sous vide.
In this episode of Ask Jason, Cherry asked:”Your article talks about calculating pasteurization times for slabs, but what about ground meat? Can you go over how to read your timing ruler? I want to understand pasteurization better. Sometimes I just need to pasteurize the meat and not tenderize it, other times I want to do both. Is the pasteurization only without factoring in time for tenderizing that I don’t understand?
-Cherry Handzel”
You can view the full article here: **
Cooking Times by Thickness article: http://www.amazingfoodmadeeasy.com/info/modernist-cooking-blog/more/sous-vide-cooking-times-by-thickness
All Ask Jason videos are here: https://www.youtube.com/watch?v=9i1Ss5GTBU8&list=PLYWA8ILBwD16bUsTnSOVGH46c5vXMxMpB
And you can see future Ask Jason videos by subscribing to this channel or joining my Facebook group: https://www.facebook.com/groups/1735055260073124/
New to sous vide? Check out my best-selling sous vide cookbook: http://amzn.to/2yaTlJk or my FREE Sous Vide Quick Start Course: https://goo.gl/SwZQQd
