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Registered: 05/13/02
Posts: 15
Last seen: 21 years, 5 months
staralize humidifier? Preservatives in flour?
    #632691 - 05/16/02 06:31 AM (21 years, 6 months ago)

So I went out this morning and forked out the money for an ultrasonic humidifier, but I was just wondering if you need to staralize it somehow, or use distilled water. Or is there really no risk of contaminants by the time you take the cakes out of the jars?
The other question I have is about the brown rice flour. I had a hell of a time trying to find some, and when I finally did, it didn't mention on the package anything about preservatives one way or another. The brand is "Bob's Red Mill", does anyone know if this is a good four to use or not? Thanks for your help, it's appreciated very much.

"I am just a worthless liar
I am just an imbecile
I will only complicate you
Trust in me and fall as well"

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Registered: 04/27/01
Posts: 23,480
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Re: staralize humidifier? Preservatives in flour? [Re: 3libras]
    #632832 - 05/16/02 08:12 AM (21 years, 6 months ago)

I would use distilled water in the humidifer to increase its life, not for sterility. Don't let the water sit too long or it will get stagnent. You can wipe the humidifer with 10% bleach solution and then rinse to clean/sterilize it. A little hydrogen peroxide from time to time in the water reserve also helps.

On the rice flour, you want something "organic". I think stuff from Bob's Red Mill is usually organic. You can check their site at www.bobsredmill.com. If you have problems finding flour, you can get just plain old ogranic brown rice and grind it to a flour yourself in a coffee grinder. I have found the do-it-yourself flours to work better than a mill-ground flour.

Just another spore in the wind.

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