Karianne & Joe
9/9/2023
8:53:51 AM | |  | |
Hi Karon,
Welcome to this wonderful community of believers and supporters in the fight against toxic diseases. Morgellons is no joke and is misunderstood by so many, both in the medical and non-medical fields. Thankfully, we have a great guide - Mel - and his protocol that has helped so many people here pave the way to regaining their health... and YOU WILL TOO!
As for your question about the baking powder... I checked out both the Rumford baking powder from Linda and the Clabber Girl brand from Laurie. Both appear to be very low in any ingredient that could negatively impact the immune system, especially if you choose non-GMO. As for cornstarch feeding the disease, I guess I have not seen that thread and don't have much knowledge of the impact. My gut feeling tells me that, since baking powder is used very sparingly in baking, and assuming you're not baking every day, I would think the impact would be negligible.
As a homemade substitute, I saw online that you can make baking powder with a combination of baking soda and vinegar (white/distilled). The conversion is to combine 1/4 TSP of baking soda with 1/2 TSP of vinegar to make 1 TSP of baking powder. I linked the recipe at the bottom of this message.
I guess the question I ask when it comes to baking is, what exactly are you baking? Baking powder is primarily a leavening ingredient to fluff up baked goods like breads, cakes, and cookies, which is a big 'No-No' until you're on a solid journey of healing. Do you need to include the baking powder in your baking, or can you leave it out altogether?
Hope this helps and gives you some direction, and again, we're so thankful you've joined this community - WELCOME!
Recipe:
https://www.healthline.com/nutrition/10-baking-powder-substitutes#:~:text=Substitute%20each%20teaspoon%20(5%20grams,a%201%2F2%20teaspoon%20vinegar.
~Karianne & Joe
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