Chicken Salad?

[Mini Horses]

If it upsets your GI, agree...don't eat it. With corn, only way to test is from a crop untreated. A backyard garden. Because commercially most all food crops are treated with "something". And things are added in cooking, packaging, etc., be it dyes or preservatives. Some people are very sensitive to those things.

"Those things" are reasons we see the extreme numbers of cases of ADHD, autism, HP, heart & weight issues. Ultra processed & GMO is another soapbox. And our pets foods

 

[Mini Horses]

Oh, yeah....stewed figs. I cut them, put into pan with just a little water to prevent sticking. Cook to soft, add a touch of salt, a little sugar -- most are sweet anyway, so just a little to counter any bitterness in rind. A little lemon juice to brighten it, just a little. Put into jars with lids. I had several jars so WB canned 15 min pts, 20 min qts, to shelf stabilize.

If only a pint or two, you can just refrigerate. I like mine canned to be safe & not knowing when I'll use.
I also like to do a few jars with cinnamon and cloves, similar to apple butter spices, fig jam, that I chop fruit up more & cook down to thicken. Depends on how many figs I need to preserve. I'm loaded now!

I love to make these things and really don't eat that much on a consistent basis. Probably buying a jar would cost less than the sugar to make. But I know the fruit is organic & no chems in preserving. There's that.

 

[murphysranch]

The Federal Standard of Identity for Mayonnaise is a min of 80% oil.
The Federal Standard of Identity of Salad Dressing is a min of 30% oil.

Which is why Salad Dressing, alternatively called Miracle Whip or others, have additional ingredients in the make up of the product.

Also, from my mouth and education to you: Both products do not have to be refrigerated. The pH and the water activity of the ingredients makes it shelf stable. I do, however, refrigerate mine, cus I like a cold spread on my sandwich, or tuna salad or chicken salad.

 

[frustratedearthmother]

Also, from my mouth and education to you: Both products do not have to be refrigerated. The pH and the water activity of the ingredients makes it shelf stable.

Who knew?!?

 

[Baymule]

No refrigeration? That makes me go EEEWWW.

 

[murphysranch]

I fought Orange County Health Dept back in the early 90's about this. I WON. There is nothing in it that will go bad, unless you drop a piece of food in there. Then that will only mold.

 

[farmerjan]

I read a lot, and when I have a problem I tend to read more. I started getting GI issues from eating eggs, whether store-bought or at a restaurant. I stopped eating them except if I forgot about it, and then would have the same GI issue. A few years ago a coworker offered me a carton of eggs from her backyard chickens, and I had NO reaction to eating them. I tried eating the "no antibiotics" eggs from Aldi's, no issues. When I started eating eggs from my own flocks I had no issues.

So, there appears to be something about commercial eggs that upsets my GI system. Since I am allergic to just about every antibiotic available, and I have read about commercial practices, I surmised that it might be antibiotics given to the chickens that was the problem.

The "Amish" ingredients labels are simple, what I would use if I were making the product myself, so I feel more confident that it will not upset me.

The butter I eat is unsalted sweet butter, and it does not bother me. Most cow products bother me. I don't know why, lactose intolerant maybe. I base what I eat from what agrees with my body.

ETA: when I stopped eating food that contained corn my sinus headaches and congestion stopped, totally. If I accidentally eat something containing corn I get sinus congestion, and usually a headache. I wonder if it's what they spray on it, glyphosate?

I agree with eliminating a food if it is causing problems... I tend to think that it might be more what is in the feed.... type of corn etc grown and used....and any corn grown commercially is usually "roundup ready" which does have the gene spliced in so that the corn plant is not killed when they use roundup on the corn to kill other weeds... so I do agree with that... Corn makes up a good portion of feed, so it may well be that rather than any antibiotics possibly used in chicken feed/water... I would be much more likely to blame it on the corn and wheat and other grains mixed in the feed as they are mostly all sprayed with some sort of "chemical" ... which I also do not like being done...
On that note, there is a "roundup ready" type of alfalfa, and trials have been done and it has been found that most cattle HATE it and will not eat it if given any alternatives...

Read a little about lactose in milk/dairy... did not know that butter has most of the lactose removed in the process of making it...in the whey and gets poured off... and butter made from fermented/soured milk should be better than sweet cream butter... I mostly only made butter from milk brought to room temp and not specifically soured...
Also, greek yogurt is supposed to be much more tolerated (and I do not like it near as much as regular yogurt).... and soft cheeses have more lactose than hard/cured cheeses... but sour cream is much better tolerated/less lactose...
And goats milk has less lactose so better handled by people with mild lactose intolerance...

Very interesting... glad your situation prompted me to look it up....Learned a few things...

 

[Mini Horses]

Goat milk also has lactase to counter lactose, is A2A2, plus smaller fat globules, so promotes easier digestion.

 

[Lilac The Cow]

@Lilac The Cow, I drink raw goat milk, make cheese, etc. Had goat cheese & fresh figs on a toasted English muffin just a few min ago. Breakfast. Have dairy goats & milk daily. It's cost effective & healthy for me. Excellent milk.

Ooh! Souns Awesome! Yes, it really is great Milk

 

[SageHill]

On that note, there is a "roundup ready" type of alfalfa, and trials have been done and it has been found that most cattle HATE it and will not eat it if given any alternatives...

Wow. I had no idea there was that "type" of alfalfa - wonder if that's why my sheep were not eating all of their alfalfa a few years back. I've since changed where I buy it - better price and add in they eat it all now.