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by Im Alec has abandoned this account on July 5th, 2009
Grits, the native food of the south.
Everything is balance. Too little water will kill you, too much water will kill you. Same with oxygen. Sodium (par of lye) and chlorine will each individually kill us, but together they make salt, essential to life. Lye on its own is far too alkaline. But when it has used up its alkalinity softening the hard shell of the corn, it is essentially exhausted and safe. Just be sure not to use too much.
by sophiesmom on May 27th, 2009
not sure how to spell it, or even say it...."lute-fisk"? its a scandinavian cod, i think........mmmmmmm not too yummy i guess
by LarryH54 on July 5th, 2009
I know olives must be treated with lye or they are inedible.
Who made original Phisoderm?
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You're reading Can you name a food made with Lye? How is it that we can eat foods made with lye, when lye itself would kill you?
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Thanks
by Piano Player on July 6th, 2009