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ger>=A0</bigger></color></fo ------=_Part_6633_10033483.1200157181431 Content-Type: text/plain; charset=ISO-8859-1 Content-Transfer-Encoding: 7bit Content-Disposition: inline I wonder about the need to add sugar, as some recipees call for (and I wonder more strongly about adding salt). There is little free sucrose (table sugar) in wild foods...I think most carbohydrate that is stored is stored as starch...but I'm open to hear from someone more botannically inclined than me on this. (The notable exceptions being sugar cane and sugar beets...not likely candidates as wild food up here). Undoubtedly, the birds can digest sucrose, but do they have enough machinery (enzymes) to deal with the load that the recipees call for? Is the salt in suet recipees there for the birds, or as a preservative? Again, I doubt the birds need the excess sodium or chloride (the two bits that make up table salt). Or is it the added Iodine that is thought to be a benefit (that written a bit tongue-in-cheek)? The good news to my story is that the butcher had about 5 kilos ground up for me on Friday morning (about $7). The birds had not touched that cherry/millet/suet mix (I had to remove it from my suet log) but they did feed on the Maple Leaf suet/flour mix). This morning, I could ~almost~ see the woodpeckers smiling (I have seen four hairies at once so far!), and they seemed content. Randy _________________________________ RF Lauff Way in the boonies of Antigonish County, NS. ------=_Part_6633_10033483.1200157181431 Content-Type: text/html; charset=ISO-8859-1 Content-Transfer-Encoding: 7bit Content-Disposition: inline <div>I wonder about the need to add sugar, as some recipees call for (and I wonder more strongly about adding salt). There is little free sucrose (table sugar) in wild foods...I think most carbohydrate that is stored is stored as starch...but I'm open to hear from someone more botannically inclined than me on this. (The notable exceptions being sugar cane and sugar beets...not likely candidates as wild food up here). Undoubtedly, the birds can digest sucrose, but do they have enough machinery (enzymes) to deal with the load that the recipees call for? Is the salt in suet recipees there for the birds, or as a preservative? Again, I doubt the birds need the excess sodium or chloride (the two bits that make up table salt). Or is it the added Iodine that is thought to be a benefit (that written a bit tongue-in-cheek)? <br> </div> <div>The good news to my story is that the butcher had about 5 kilos ground up for me on Friday morning (about $7). The birds had not touched that cherry/millet/suet mix (I had to remove it from my suet log) but they did feed on the Maple Leaf suet/flour mix). This morning, I could ~almost~ see the woodpeckers smiling (I have seen four hairies at once so far!), and they seemed content. </div> <div> </div> <div>Randy<br>_________________________________<br>RF Lauff<br>Way in the boonies of<br>Antigonish County, NS. </div> ------=_Part_6633_10033483.1200157181431--
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