A simple, low-cost therapy based on a natural
oxygenating substance that is easy and painless to use
at home -- and which is scientifically proven to prevent and
cure virtually all diseases
without adverse effects
For your sake, I hope you'll make the right decision in partnership with your doctor or a qualified health care professional.
Here's wishing you a life filled with vibrant health and freedom from disease!
I’m new to pressure cooking and just made the whole chicken recipe for the first time. It was delicious! I have a couple of questions though. When you say to use a natural release for the chicken, do I let it sit on warm while the pressure drops (I’m using an instant pot so it automatically turns on the warming function when the timer ends) or do I turn the pressure cooker off altogether? I’ve only used quick release recipes prior to this. My second question is about the gelatin. After I chilled the gelatin, I skimmed the separated fat off the top, per your instructions. I was left with the clear gelatin in the middle, and a layer of something whitish below the gelatin. Is this just more gelatin, but a different color? It doesn’t seem to be more fat, but could it be? What is this mystery bottom layer? Thanks for your help!
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