Is parchment paper safe to use in baking?
The short answer is yes. I am sure there are things in the paper which in theory may be problematic, but I have never met anybody who reacted to baking paper. I bought some sauerkraut from a holistic company, and it gave me a lot of gas and fermentation in my bowel. The company told me that sauerkraut was completely natural and organic. When I make my own sauerkraut I do not have these symptoms. Why? The sauerkraut you bought has not been fermented long enough. It has not completed the fermentation process, where enough lactic acid accumulates in the cabbage to suppress microbial activity and stop the fermentation. If the cabbage and other vegetables are still fermenting, they will continue fermenting inside your digestive system, producing gas and giving you unpleasant symptoms. This applies to sauerkraut, kimchi and all other fermented vegetables. Sauerkraut takes about 2-3 weeks at a room temperature to complete fermentation, kimchi and other vegetable mixtures may take longer. How
The short answer is yes. I am sure there are things in the paper which in theory may be problematic, but I have never met anybody who reacted to baking paper. Could you tell me why some cheeses are allowed on the diet while some others are not? What is the criteria that makes a cheese allowed? How can I be sure if it is OK to eat a cheese as many are not listed in the GAPS book? The list of allowed cheeses has been provided by Elaine Gottschall, who researched this subject, measuring lactose levels in cheeses. However, that was many years ago; cheese production methods change all the time and new varieties of cheese come to the market. So, if the cheese is not listed, find out how the cheese has been made. You want to know if it was fermented in a traditional way and no other ingredients have been added after fermentation. It is best to get mature cheeses, which have been fermented long enough to remove all lactose and to pre-digest protein. You have to be sure that your body is ready
