Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
I never realized that honey and cinnamon were so powerful. Thanks for all that info.
I was talking to an old girlfriend the other evening and steered her to this thread. She is into gardening and growing things.
She said her mom had a bad case of hemorrhoids and wondered if you had some simple cure.
Oats
http://waltonfeed.com/self/oats.html
Oats, like barley, have a hard outer hull that must be
removed before it’s ready for human consumption. Even though the
outer hull of an oat kernel comes off easier than a barley kernel’s
hull, it’s still not within reach of the average consumer to
accomplish this. For this reason, if you want whole oats to eat,
purchase them already hulled. Hulled oats, called oat groats, look
very much like rye or Triticale. Unlike barley which must have it’s
hull sanded off damaging the seed, an oat groat kernel’s outer bran
layer is still intact after de-hulling. This somewhat protects the
inner nutrients and also permits it to sprout. From this stage of
processing, oats are most often rolled. Sometimes they are cut into
two to four pieces before rolling and are called `steel cut rolled
oats,’ or quick rolled oats. Opening the seed in this way permits
oxidation of the inner nutrients causing them to go rancid. Long ago,
it was learned if oat groats were steamed first destroying the
enzymes that permitted rancidity to happen, the rolled oats could be
stored for long periods of time and stay fresh. Here at Walton Feed,
we’ve heard more than one story of a family opening up a well stored
25 year old can of rolled oats thinking they’d only be good to feed
the chickens. But to their surprise, their rolled oats were still
fresh and wholesome after all that time.
Oats have been around for quite some time, dating back to
around 2,000 B.C. in the Middle East. Oats date back in Germany to
1,000 B.C. and because oats contain little gluten, they were
considered not good for much more than animal feed. However, because
oats can grow in conditions where wheat and barley won’t produce,
they made a place for themselves though history during harsh years
and were considered a grain for the poor. Today, about 95% of all
oats grown are used as animal feed.
Through modern science won’t learned that oats are a
remarkably healthy food. With a relatively high soluble and insoluble
fiber content of 10%, oats are an excellent food in lowering
cholesterol and reducing the risk of heart disease. Containing over 4
times the fatty acids of wheat, oats can be considered a high calorie
food containing 19% more calories than wheat. One third of those fats
are the polyunsaturated type which are required for good health. Oats
are also rich in the B vitamins, contain the anti-oxidant vitamin E
and oats are mineral rich as well. The following table shows the
nutrients in oats that are higher than the nutrients found in wheat...
Nutrients in 100 Grams of Oats
Unit % More
Of Than
Nutrient Measure Oats Wheat
Food energy KCal: 389 19%
Total lipids Gms: 6.9 348%
Vitamin E Mg: 1.09 Infinite
Thiamin Mg: 0.763 99%
Riboflavin Mg: 0.139 21%
Folacin Mcg: 56 47%
Potassium Mg: 429 18%
Calcium Mg: 54 86%
Phosphorus Mg: 523 82%
Magnesium Mg: 177 40%
Iron Mg: 4.72 48%
Zinc Mg: 3.97 50%
Pantothenic acid Mg: 1.349 41%
Copper Mg: 0.626 44%
Manganese Mg: 4.916 23%
Oats are considered a `cleansing grain.’ They not only
cleanse your intestinal tract but your blood as well. Oats contain an
excellent balance of amino acids. It’s proteins are almost in perfect
proportion to the body’s needs. High in lysine which is often low in
other cereal grains, oats bring a real balance to your protein needs
without the need of mixing foods. Oats contain high levels of complex
carbohydrates which have been linked to reducing the risk of cancer
and the better control of diabetes.
In the grocery stores of North America, oats are most often
found as either regular or quick rolled oats. However, if you have a
flaker, you can produce your own rolled oats from our oat groats
producing a fresher, tastier, and more nutritious cereal. You can
also run oat groats through your grain grinder to get oat flour for
baking or for use in other dishes. Using 25% oat flour, the natural
vitamin E in oats will help keep your breads from going stale so
quickly. Oat flour can also be used as a preservative for ice cream
and other dairy products (it’s that vitamin E again). It’s also used
as a talc replacer in skin care products.
Oat bran contains ß glucans, a cholesterol lowering chemical
through a mechanism still unclear to the scientific community. This
soluble fiber in oat bran may also aid in regulating blood sugar
levels by forming gels that slow the absorption of glucose sugar in
the intestinal tract. It only takes 2 minutes to cook oat bran in
boiling water. It’s almost a convenience food when thinking of things
to have for breakfast.
It takes about 10-15 minutes to cook regular rolled oats.
Quick rolled oats, being thinner, cook much quicker in 2-3 minutes.
And instant rolled oats, which have already been cooked then
dehydrated, just need hot water added. As instant rolled oats are the
least nutritious, you should think seriously about using them in your
every day cooking habits instead of using the slower cooking quick
oats. Instant oats certainly have their place, however, such as on
camping trips and in your 72 hour kits.
Using rolled oats as a meat extender in meat loafs is a well
known practice. And then there’s oatmeal cookies. But aside from
eating oatmeal for breakfast, oats aren’t used too much in mainstream
North America today. This is too bad as oats are so extremely
healthy! The Scots and Irish base much of their cooking on oats,
showing us Americans by good example that oats are a more versatile
food than we seem to think. Oat flour makes rich thickeners for
soups, gravies and stews. Oat flour will also add nutrition to your
breads, muffins, crackers, beverages and desserts. And everybody
knows oats are the main ingredient in granola.
Because of the antioxidants in oats, they are a good storing
grain. However, for best storage conditions, pack them in airtight
containers, use oxygen absorbers and store them in a cool place.
Oat Recipes:
* Hundreds of recipes
* Oat Flour Recipes
* Oatmeal Recipes
* http://waltonfeed.com/grain/y-rec/
* http://waltonfeed.com/grain/ldscn/
References:
* The Prudent Pantry by Alan T. Hagan
* http://160.79.243.32/cooking/cooking1204.html
* http://www.godsbanquet.com/recipes/grain.htm
* http://www.can-oat.com/
* http://www.bartleby.com/65/oa/oats.html
* http://www.the-scientist.com/yr1998/sept/smaglik_p7_980914.html
* http://www.americanheart.org/Heart_and_Stroke_A_Z_Guide/cholf.html
Yes, Walton’s has gone up since I last bought from them, not a surprise, but still cheaper than other prices that I have looked at in the last few days...........granny
http://waltonfeed.com/cart/all.html#15
A083-Oats-Quick Rolled 25 lb bag $13.35
A076-Oats-Quick Rolled 50# bag $23.10
[this is the one I buy, they are all instant, if you pour boiling water on them and put a saucer over the bowl, until they are done, 3 to 5 minutes, I do not like the slimy oatmeal, nor am I willing to pay for a joke called instant oatmeal...granny]
A084-Oats-Regular Rolled 25 lb bag $13.35
A077-Oats-Regular Rolled 50# bag $23.10
The Wheat page:
http://waltonfeed.com/cart/all.html#8
W001-Wheat-Hard Red Paper 50 lb bag $23.50
W002-Wheat-Hard Red double plastic 25# bag $15.75
W003-Wheat-Hard Red double plastic 50# bag $24.00
W030-Wheat-Hard White double plastic 25# bag $16.45
W031-Wheat-Hard White Paper 50 lb bag 25.00
W032-Wheat-Hard White double plastic 50# bag 25.55
B007-Wheat-Soft for pasteries 50# bag $18.75
[LOL, I forgot which is best, red or white...]
But the yeast is about what I paid for it:
N012-Yeast Saf Yeast instant 16 oz. $3.05
N016-Yeast-Saf instant 1 case 20 pkt $50.75
[Of course you have to add shipping costs, but play with that, for me a large order and UPS was the cheapest, they did have their own trucks that delivered to the east coast, or a friend of mine recently placed a large enough order, that it came on pallets, which the truck unloaded in his front yard and he cussed and wrote me to complain..........but he hauled it all in the house and is thankful that he beat the shortages.......
granny]
Allergy Alert: Breathe Easy, Naturally
Itchy, watery eyes, running nose, an aching head, and sinus
congestion. Sound familiar? You may be among the 37 million people in
the United States who suffer from allergic rhinitis or sinusitis.
Consider combating your springtime woes naturally with these time-
tested self-healing techniques.
Allergens in the Air
When your sinuses, the air-filled hollow cavities around your nose
and nasal passages, become inflamed, fluid can accumulate and
interfere with normal drainage of mucus in the sinuses. This
condition is known as acute sinusitis. The result? You may have
trouble breathing through your nose and feel your eyes and facial
tissue swell up.
Your symptoms may include a headache, fever, a nagging cough, post-
nasal drip, thick green or yellow discharge, and a feeling of
facial “fullness” that gets worse when you lean forward; during a
severe sinus infection, some people even experience a toothache.
This uncomfortable condition has many possible causes, including
bacterial, viral, and fungal infections, allergies, or a deviated
septum. Synonymous with spring, allergic rhinitis, commonly called
hay fever, is the inflammatory result of your immune system’s
overreaction to allergens in the air.
Pollen is one famous offender. Other allergens include dirt,
pollution, animal hair, food particles cloth fibers, and mold.
Surprising Secrets for Sinus Health
Here are some all-natural ways to gain freedom from sinus suffering.
• Clear your sinuses and your mind with a steamy stovetop spa. Add a
few drops of wintergreen oil to a pot of boiling water and inhale the
steam. Take care not to be burned by the vapor.
• Herbs and spices like ginger, scallion, basil, garlic, oregano,
cayenne peppers, white pepper, horseradish and turmeric will have
your sinus passageways unblocked in no time!
• The supplement bromelain - a papaya and pineapple-based enzyme -
helps reduce histamine release, the body’s natural allergic response.
• Clear your nasal passageway daily for healthy, happy sinuses. Add 1
tsp of sea salt, 1 drop of oregano oil, and 1 drop of wintergreen to
a cup of warm water. Fill a small-spouted squeeze bottle with this
warm solution. Squirt into one nostril at a time and blow out through
the nose. Alternate nostrils.
• Press one clove of garlic, mix with 1 tsp of olive oil and soak a
clean cotton ball with the oil mixture and place in nostrils after
having washed the nostril with warm salt water. Leave in for 20
minutes and repeat three times a day until the symptoms clear up.
• These two simple self-massage practices that follow are incredibly
effective for relieving sinus congestion. For both, sit at the tip of
a sturdy chair with your back erect, spine stretched, and your head
tilted slightly forward.
1. Inhale and gently press your forehead just inside the temples with
your palms. Exhale and release. Repeat three times.
2. Cross your middle and index fingers by placing the tips of your
middle fingers on top of the fingernails on your index fingers. Rub
the sides of your nose 36 times in a circular motion, warming your
fingers first if they’re cold.
What you eat affects your sinus health
Avoid the foods that produce mucous and dampness: dairy products,
cold and raw foods, corn (including corn syrup), and simple sugars.
Choose whole grains like quinoa, amaranth and brown rice instead of
wheat, rye and barley, which are typically high allergy grains. Opt
for papaya, cranberries, pear, pineapple, cherries, mango, and citrus
fruits. Eat more green vegetables such as artichoke, Brussels
sprouts, broccoli, kale, cauliflower, and spinach.
Both alcohol and smoking should be avoided during a sinus flare-up as
they irritate the respiratory tract and worsen nasal inflammation.
Also, sinus congestion is often worse with lack of quality rest so be
sure to get plenty of sleep and keep your stress level low.
I hope that you find the ways to keep your sinuses clear and freely
flowing. I invite you to visit often and share your own personal
health and longevity tips with me.
May you live long, live strong, and live happy!
-Dr. Mao
Pressure-cooking Handy Hints
Message #5538 of 5773
http://groups.yahoo.com/group/howtosurvivalistclub/message/5538
Pressure-cooking is really fairly simple, but here are a few
important and handy tips to remember: Most importantly, be familiar
with the owner’s manual for your particular cooker. Read it
thoroughly and follow all manufacturer’s recommendations. These are
some helpful tips that will make your pressure cooking experience
easier.
Handy Hints
Use more if you choose, but never less liquid than recommended by the
manufacturer or the recipe (whichever is greater) when adapting, or
using any recipes.
Thick sauces, condensed soup, or fats should not be counted as part
of the required liquids necessary to pressurize the cooker.
Always reduce heat to the lowest possible setting after the desired
pressure setting is reached.
On cookers with a pressure regulator, it should jiggle or rock about
4 times per minute after the heat is lowered to the lowest possible
setting.
Periodically check all the screws on the pressure cooker — handles,
valves, lid, etc. — these need to be tightened more often with
frequent use.
Leakage between the lid and the body suggests the sealing ring or
gasket is either not correctly in place, or needs to be replaced.
Realize that many factors affect cooking times, and you may adjust
the recommended cooking times to suit your taste or alterations to
the basic recipe.
Remember! Pressure Cooker Recipes are designed for 15psi, and if your
cooker does not meet that standard setting, the results may be less
than satisfactory.
When using my PIP cooking method select aluminum, stainless steel,
copper or other metal dishes for the insert pan whenever possible for
fast and even heat transfer.
If using non-metallic insert pans such as ceramic (Corningware) or
glass (Pyrex) be sure to increase cooking time by about 30% to allow
for the thicker material and slower heating times.
When a recipe calls for an insert pan with a lid, you may find a lid
from another pan that fits, or use a square of aluminum foil and
crimp edges tightly around the rim to seal.
Steam does not transmit, blend or mix flavors. When cooking two or
more foods at the same time without using separate containers, the
flavors will not mingle if the foods are placed above the water level.
If you desire the flavors of foods to mix — such as with a stew —
let them come into contact with the liquid which transmits flavors.
When you want to drain liquid from cooked food remove gasket from
cover, and let liquid drain through the gap in the lid.
If you end up with too much liquid, simply ladle off the excess, skim
off any fat and pack into freezer bags for later use in soups, stews
and other recipes.
simply cook in the uncovered pot until the liquids are reduced to
your satisfaction.
Add salt at the end of pressure cooking as salt will slightly delay
pressurization and may make food tougher.
Cut foods into pieces of uniform size for even cooking.
Use that timer!
If your recipe calls for browning or searing as a preliminary step,
be sure to add a little liquid and scrape up the flavor enhancing
browned bits clinging to the bottom of the pan before locking down
the lid.
Since flavors are more concentrated with this cooking method, you may
want to reduce herbs and seasonings when converting conventional
recipes.
When mixing different foods, cut those that cook more quickly into
larger pieces and those that cook more slowly into smaller pieces for
even cooking times,
If you bring the contents to a boil before closing the lid, the
cooker will come to pressure much faster and reduce the chances of
burning thick sauces.
One way to determine when your rubber gasket (this doesn’t work too
well with silicone gaskets) needs to be replaced is to use the old
Thumbnail Test to see if the rubber is still pliable enough. If
pressure with thumbnail leaves a permanent dent in the rubber, it’s a
good indication that the gasket should be replaced even is it still
appears to hold pressure.
Your local Cooperative Extension Office has equipment to pressure
test both cookers and canners, and canners should be tested every
year before canning season for food safety.
A canner should not hang over the edge of the burner by more than 2
inches on either side.
Canners with lids that are screwed on with wingnuts, should be
screwed in opposite pairs to avoid warping the lid.
When cooker in a plain aluminum pressure cooker, or steaming using
aluminum inserts, add one teaspoon of vinegar or 1/2 teaspoon cream
of tarter to the in the water to help prevent stains or discoloration.
When recipes call for frozen vegetables, break up any solidly frozen
block into smaller pieces to assure uniform cooking, but do not thaw
before adding to the pressure cooker or they’ll be overcooked and
mushy.
Ten Golden Rules of Pressure Cookery
Regardless of the type of pressure cooker you own, these basic safety
rules apply to all brands and models.
1.Check to see that the vent or valve systems are in good working
order before using a pressure cooker.
2.Never use less than the minimum amount of liquid as recommended by
the manufacturer.
3.Do not exceed the 2/3 full level when cooking most foods; or the
1/2 full level when cooking foods that are mostly liquids, foam,
froth or expand.
4.Use high heat to establish the desired pressure and then
immediately reduce the heat to the lowest level possible that will
still maintain that pressure.
5.When not using a recipe always check the Cooking Time Charts for
best the best cooking and release methods.
6.As with any cooking appliance that cooks quickly or uses high
temperatures, do not leave a pressure cooker unattended for any
length of time and always set a timer.
7.Use the Natural Release method for foods that are mostly liquids,
foam, froth or expand; and foods with a skin or peel, as well as with
most meats.
8.Never use more than 1/4 cup of fats or oils, or exceed the maximum
amount as recommended by the manufacturer.
9.When using the cold water release never run water directly over the
vent or valve system.
10.Always check to make sure the pressure has dropped back to normal
before opening the locking lid on a pressure cooker.
Two Foods for a Strong Immune System and Optimal Vision
By Dr. Ben Kim
When eaten together, carrots and avocado provide a combination of
nutrients that can strengthen your immune system and support your
vision.
The carotenoids in carrots and healthy fat in avocado can contribute
to healthy vitamin A status, and vitamin A serves your immune system
in the following ways:
Vitamin A and its metabolites help to maintain the structure and
function of your skin and the mucosal cells that line your
respiratory tract, dig estive tract, and urinary tract; your skin and
mucosal linings are barriers that act as your body’s first line of
defense against harmful microbes and substances.
Vitamin A plays an important role in the development and
differentiation of your white blood cells, which play essential roles
in your immune system.
Carrots and avocados support your vision in the following ways:
After carotenoids are converted to vitamin A in your liver, vitamin A
travels to the back of your eyes, where it is transformed into a
purple pigment that is needed for night-vision.
Carotenoids that are not converted to vitamin A serve as antioxidants
that help prevent the development of macular degeneration and senile
cataracts.
Lutein, an antioxidant that is abundant in avocados, helps prevent
free radical damage to areas of your eyes and brain that are
responsible for registering everything that you see.
To supply all of the nutrients mentioned above to your cells with one
delicious meal, look no further than the following all-raw soup
recipe:
Raw Carrot and Avocado Soup Recipe
Serves 2-4
Ingredients:
2 cups fresh carrot juice
1 avocado, pit removed, and cut into large chunks
1 teaspoon minced fresh ginger
3/4 cup fresh loose cilantro or parsley
2 green onions, finely sliced
1 tablespoon extra-virgin olive oil
1 tablespoon naturally brewed soy sauce or nama shoyu
Sea salt, to taste
Directions:
1. Blend carrot juice, avocado, and ginger at a medium speed until
smooth.
2. Add cilantro or parsley leaves (not stems), extra-virgin olive
oil, and soy sauce, and pulse at medium speed until well blended but
with bits of cilantro and parsley still visible.
3. Season with sea salt, to taste.
4. Serve chilled, and sprinkle green onion slices on top just before
serving.
Enjoy this all-raw, delicious and nutritious carrot and avocado soup;
eating this soup a few times per week can greatly benefit your immune
system, eyes, and overall health.
Emergency food storage: The Pallet Root Cellar.
http://theepicenter.com/tow1102.html
By Ted Wright
Fifteen years ago when I began my odyssey as a “Domestic Survival
Specialist” I began compiling the educational materials I felt were
necessary for the layman to fully grasp the scope of “Successful
Survival.” In routine fashion, I searched my own memory banks
recalling the many systems and hard lessons that I learned by trial
and error during my time both in the London bomb shelter and as a
Special Forces combat soldier. This led to what I considered was a
complete educational package of survival material covering all
aspects of survival needs.
High on the list, of course, was “Food & Water.” Following a life
long practice, my research led me to the study of the successful in
this field; those who had conquered the very challenges facing
today’s post disaster survivor. I was led to the Native Americans and
the early Pioneers who overcame the very problems we face today;
storage and lack of refrigeration, both of which limit our efforts
when it comes to food inventories.
Since 1980, when I started teaching others, the priorities have
changed. Oh, we still need to put away supplies of food, but the
urgency is now more focused on the amount required due to
circumstances other than natural disaster. Since we live as we do
(under the computer processed bottom line), happily on the trail of
increased profits, the inventory of “ready-to-eat/ready to sell” food
in the pipeline has been reduced to the barest minimum possible. As a
result, grocery stores no longer have a stockpile of goods in
the “back room.” We notice that every few days the supermarket is
stacked up and down the aisles with boxes of goods waiting to be
stocked directly onto the shelves. Given this information, the fact
that we must all face is that throughout the whole country there is
less than a few days food supply readily available. If the truck does
not roll on time, we are plumb out of luck!
Back in the 80’s I developed my “Pallet Root cellar” to face the
existing problems. This is obviously patterned after the old, rural
storage system some of us still remember seeing way back when. The
root cellar system allows for the storage of a great amount of food
(and some beer, inside joke!) in a small space that is naturally
regulated at a constant temperature of about 63 degrees year round.
The only proviso is that the lid must be kept on at all times. Back
in the old days it was a door.
All food stored in the root cellar should be of the dry variety,
tightly sealed in dry containers. Rice, grains of all kinds, beans of
all varieties, as well as packaged food items such as soups and
similar items. The product of our food dehydrator is also stored down
there. A typical meal example could be to select some beef stew base
packets, boil some white beans, put in some dried carrots, tomatoes,
and potatoes and with sourdough rolls enjoy a fine “backyard stew!”
The #3 video I have just completed fully outlines the treatment of
food and water including, of course the preparation of food for the
root cellar, all as an extension to Chapter 4 in my book, “The Home
and Backyard Survival”
Construction of the Pallet Root Cellar is very simple and can be made
and put into use in a weekend. Here’s how:
Collect six pallets from outside stores and garbage pick up points or
the local furniture movers.
Measure your pallets (usually 4’x4’) and dig a hole several inches
bigger all round than the pallets. Be sure to allow enough depth for
the top pallet to be below ground by 6” when it is put on.
The Root Cellar hole, larger than pallets.
Line the hole with a sheet of good thick plastic, the plastic should
loosely drape in the hole.
Hole lined with plastic.
Place one pallet flat on the bottom for a “Floor.” Be careful not to
tear the plastic liner.
The floor installed.
Standing on the floor pallet in the hole place the other pallets
around the sides to make “Walls.” You will find that the pallets do
not support each other because they are all the same size.
Walls installed.
Cut 2 pieces of 2’x4’ the same width as the floor pallet and attach
it to the top of the end pallets or side pallets (it does not matter
which) using bailing wire or thick string. Now the pallets will not
cave in.
2x4s installed to hold walls.
Secure the four corners of the pallets to each other with wire or
string and you will have a sturdy box to work with.
Pull the plastic inside the box and, as you stand inside, pull loose
dirt down around the sides of the box taking up the space between the
outside walls of the box and the sides of the unit. Pack the dirt
down and “firm up” the box before you get out. Then, from topside,
walk around the box tamping down the dirt with your feet. When
finished pull the plastic back out of the box and roll it up.
Now you are ready to stock the box with food. I use 30 gal plastic
trash bins as containers and fill these first. Once food is placed in
the storage unit, the top pallet should be put on. Pull the rolled
plastic over the top to keep the inside cool.
You may decide to put hinges on the “lid,” as well as make shelves or
other improvements to my basic design.
As soon as the unit is full, cover the lid with a good 3” of
newspaper, pull the plastic liner back in place and cover with a good
strong plastic tarp. Then put rocks, bricks, or soil over the tarp to
keep it in place.
That’s it. You are now the proud owner of your own “Root cellar” full
of food. If you are careful in packing the items, you should have
many months of food down there. This item is good for most natural
disasters (except, obviously, floods) and as can be readily
appreciated. Even if the house is flat, your food is still there
waiting to be used. I am sure many of you have already envisioned
many “Root cellars” all over the yard, some with food, some water, or
clothes or?
Granny note:
This sounds like a good way to store cans of gas, far out and away from the house, far enough underground to be a little cooler.
Slow Poisoning:
John Erb who was research assistant at U of W researched “MSG” for
his
book The Slow Poisoning of America, MSG IN MOST COFFEE?
The food additive MSG (MonoSodium Glutamate) is a slow poison.? MSG
hides behind 25 or more names, such as “Natural Flavoring.”
I wondered if there could be an actual chemical causing the massive
obesity epidemic, and so did a friend of mine, John Erb. He was a
research assistant at the University of Waterloo in Ontario, Canada,
and
spent years working for the government.? He made an amazing discovery
while going through scientific journals for a book he was writing
called
The Slow Poisoning of America.
In hundreds of studies around the world, scientists were creating
obese
mice and rats to use in diet or diabetes test studies.? No strain of
rat
or mice is naturally obese, so scientists have to create them.? They
make these creatures morbidly obese by injecting them with MSG when
they
are first born. The MSG triples the amount of insulin the pancreas
creates, causing rats (and perhaps humans) to become obese. They even
have a name for the fat rodents they create: “MSG-Treated Rats.”
When I heard this, I was shocked.I went into my kitchen and checked
the
cupboards and the refrigerator. MSG was in everything — the
Campbell’s
soups, the Hostess Doritos, the Lays flavored potato chips, Top
Ramen,
Betty Crocker Hamburger Helper, Heinz canned gravy, Swanson frozen
prepared meals, and Kraft salad dressings, especially the “healthy
low-fat” ones.?
The items that didn’t have MSG marked on the product label had
something
called “Hydrolyzed Vegetable Protein,” which is just another name for
Monosodium Glutamate.?
It was shocking to see just how many of the foods we feed our
children
everyday are filled with this stuff. MSG is hidden under many
different
names in order to fool those who read the ingredient list, so that
they
don’t catch on. Other names for MSG
are “Accent, “Aginomoto,” “Natural
Meat Tenderizer,” etc.
But it didn’t stop there.
When our family went out to eat, we started asking at the restaurants
what menu items contained MSG. Many employees, even the managers,
swore
they didn’t use MSG.
But when we ask for the ingredient list, which they grudgingly
provided,
sure enough, MSG and Hydrolyzed Vegetable Protein were everywhere.
Burger King, McDonald’s, Wendy’s, Taco Bell, every restaurant — even
the sit-down eateries like TGIF, Chili’s, Applebee’s, and Denny’s —
use
MSG in abundance. Kentucky Fried Chicken seemed to be the WORST
offender: MSG was in every chicken dish, salad dressing. and gravy.?
No
wonder I loved to eat that coating on the skin — their secret spice
was
MSG!
So why is MSG in so may of the foods we eat? Is it a preservative, or
a
vitamin?
Not according to my friend John Erb. In his book The Slow Poisoning
of
America, http://www.spofamerica.com he
said that MSG is added to food for the addictive effect it has on the
human body.
http://www.msgfacts.com/facts/msgfact12.html
Even the propaganda website sponsored by the food manufacturers lobby
group supporting MSG explains that the reason they add it to food is
to
make people eat more.
A study of the elderly showed that older people eat more of the foods
that it is added to. The Glutamate Association lobbying group says
eating more is a benefit to the elderly, but what do es it do to the
rest
of us?
“Betcha can’t eat [just] one,” takes on a whole new meaning where MSG
is
concerned! And we wonder why the nation is overweight!
The MSG manufacturers themselves admit that it addicts people to
their
products. It makes people choose their product over others, and makes
people eat more of it than they would if MSG wasn’t added.
Not only is MSG scientifically proven to cause obesity, it is an
addictive substance. Since its introduction into the American food
supply fifty years ago, MSG has been added in larger and larger doses
to
the pre-packaged meals, soups, snacks, and fast foods we are tempted
to
eat everyday.
The FDA has set no limits on how much of it can be added to food.
They
claim it’s safe to eat in any amount. But how can they claim it’s
safe
when there are hundreds of scientific studies with titles like these:
“The monosodium glutamate (MSG) obese rat as a model for the study of
exercise in obesity.” Gobatto CA, Mello MA, Souza CT, Ribeiro IA. Res
Commun Mol Pathol Pharmacol. 2002.
“Adrenalectomy abolishes the food-induced hypothalamic serotonin
release
in both normal and monosodium glutamate-obese rats.” Guimaraes RB,
Telles MM, Coelho VB, Mori C, Nascimento CM, Ribeiro. Brain Res Bull.
2002 Aug.
“Obesity induced by neonatal monosodium glutamate treatment in
spontaneously hypertensive rats: An animal model of multiple risk
factors.” Iwase M, Yamamoto M, Iino K, Ichikawa K, Shinohara N,
Yoshinari Fujishima. Hypertens Res. 1998 Mar.
“Hypothalamic lesion induce d by injection of monosodium glutamate in
suckling period and subsequent development of obesity.” Tanaka K,
Shimada M, Nakao K Kusunoki.Exp Neurol. 1978 Oct.
No, the date of that last study was not a typo; it was published in
1978. Both the “medical research community” and “food manufacturers”
have known about the side effects of MSG for decades.
Many more of the studies mentioned in John Erb’s book link MSG to
diabetes, migraines and headaches, autism, ADHD, and even
Alzheimer’s.
So what can we do to stop the food manufactures from dumping this
fattening and addictive MSG into our food supply and ca using the
obesity epidemic we now see?
Several months ago, John Erb took his book and his concerns to one of
the highest government health officials in Canada. While he was
sitting
in the government office, the official told him, “Sure, I know how
bad
MSG is. I wouldn’t touch the stuff.” But this top-level government
official refuses to tell the public what he knows.
The big media doesn’t want to tell the public either, fearing issues
with their advertisers. It seems that the fallout on the fast food
industry may hurt their profit margin. The food producers and
restaurants have been addicting us to their products for ye ars, and
now
we are paying the price for it. Our children should not be cursed
with
obesity caused by an addictive food additive.
But what can I do about it? I’m just one voice! What can I do to stop
the poisoning of our children, while our governments are insuring
financial protection for the industry that is poisoning us?
This message is going out to everyone I know in an attempt to tell
you
the truth that the corporate-owned politicians and media won’t tell
you.
The best way you can help to save yourself and your children from
this
drug-induced epidemic is to forward this article to everyone. With
any
luck, it will circle the globe before politicians can pass the
legislation protecting those who are poisoning us.
The food industry learned a lot from the tobacco industry. Imagine if
big tobacco had a bill like this in place before someone blew the
whistle on nicotine
If you are one of the few who can still believe that MSG is good for
us
and you don’t believe what John Erb has to say, see for yourself. Go
to
the National Library of Medicine at www.pubmed.com
Type in the words “MSG Obese” and read a few of the 11 5 medical
studies
that appear.
We the public do not want to be rats in one giant experiment, and we
do
not approve of food that makes us into a nation of obese, lethargic,
addicted sheep, feeding the food industry’s bottom line while waiting
for the heart transplant, the diabetic-induced amputation, blindness,
or
other obesity-induced, life-threatening disorders.
With your help we can put an end to this poison.
Do your part in sending this message out by word of mouth, e-mail, or
by
distribution of this printout to your friends all over the world and
stop this “Slow Poisoning of Mankind” by the packaged food industry.
Blowing the whistle on MSG is our responsibility, so get the word
out.
Granny note:
MSG makes my lips go numb...........frozen foods have so much of it that it can be tasted in every bite.
We are fortunate in that the USDA has spent a great deal of time and
resources doing research on safe ways to preserve tasty and wholesome
foods for our families’ tables. There are many sources for this
information. You can get started with this “how to” information
right
now, today, without spending a dollar and without needing to leave
your
house.
The USDA performs most of its research at The National Center for Home
Food Preservation at the University of Georgia. Other universities
also
perform this research on behalf of the USDA, and as you become
familiar
with canning, you will find these as well. The “National Center”
hosts a
comprehensive website with recipes, techniques, and instruction to
get
you on your way in this enjoyable and worthwhile hobby. There is
also a
very good on-line instructional course that you can follow at your own
pace. (You will need to register for the course, but it is set up
so
you can come back to the course from time to time.) The website is at
http://www.uga.edu/nchfp/.
In addition to information on canning, there are also recommendations
for
freezing, drying, smoking and curing, fermenting, and pickling foods.
Spend some time looking over the above website, and most all of your
questions will be answered.
Baked Cabbage
1 large head green cabbage
4 small red tomatoes, diced
1 small white onion, chopped
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon black pepper
1/8 teaspoon cumin
1/8 teaspoon caraway seed
1/8 cup water or or vegetable stock..I used the stock
Preheat oven to 325 degrees.
Quarter the cabbage and boil it in a large pot for 10 minutes. Remove
cabbage sections and place in a shallow baking dish. Combine other
ingredients in
small bowl and pour over cabbage. Bake for 30 minutes, or until liquid
is
absorbed. Turn cabbage pieces halfway through cooking time so top side
does not
overcook.
Makes 4 servings.
Grandma Pepper Relish - Canning
1 cup sugar
1 cup white vinegar
12 onions(med)
12 red bell peppers
12 hot banana peppers
Grind peppers and onions through an old meat grinder and put a large
bowl
underneath to catch any liquid that drips out in case you need more
for the
jars later on. Put all ingredients into a large kettle and boil for
15-20
minutes depending on if you made more that one batch or not. Then put
hot relish
into sterilized jars to within 1/2” of the top and seal. Put the jars
directly
in hot water bath with water covering at least 1” above the tops of the
jars.
Bring to a boil and boil for 5 minutes. Remove from water bath and let
stand
24 to 36 hours. The pepper relish is then ready to eat.
Chow Chow - Canning
1 c. chopped green tomatoes
1 c. chopped bell peppers
1 c. chopped cabbage
1 whole cucumber, chopped
1 c. chopped onions
2 qt. water
1/4 c. salt
1 c. chopped carrots
1 c. chopped green beans
2 tsp. mustard seed
2 tsp. celery seed
2 c. vinegar
2 c. sugar
Soak tomatoes, peppers, cucumber and onions overnight in water and
salt.
Drain. Cook carrots and green beans for 10 minutes and drain. Mix all
ingredients. Heat to a boil. Pack in jars and seal.
self ping
Source:
http://www.washingtontimes.com/apps/pbcs.dll/article?AID=/20080423/BUSINESS/868303815/1001
Article published Apr 23, 2008
Americans hoard food as industry seeks regs
April 23, 2008
By Patrice Hill - Farmers and food executives appealed fruitlessly to
federal officials yesterday for regulatory steps to limit speculative
buying that is helping to drive food prices higher. Meanwhile, some
Americans are stocking up on staples such as rice, flour and oil in
anticipation of high prices and shortages spreading from overseas.
Their pleas did not find a sympathetic audience at the Commodity
Futures
Trading Commission (CFTC), where regulators said high prices are mostly
the result of soaring world demand for grains combined with high fuel
prices and drought-induced shortages in many countries.
The regulatory clash came amid evidence that a rash of headlines in
recent weeks about food riots around the world has prompted some in the
United States to stock up on staples.
Costco and other grocery stores in California reported a run on rice,
which has forced them to set limits on how many sacks of rice each
customer can buy. Filipinos in Canada are scooping up all the rice they
can find and shipping it to relatives in the Philippines, which is
suffering a severe shortage that is leaving many people hungry.
While farmers here and abroad generally are benefiting from the high
prices, even they have been burned by a tidal wave of investors and
speculators pouring into the futures markets for corn, wheat, rice and
other commodities and who are driving up prices in a way that makes it
difficult for farmers to run their businesses.
“Something is wrong,” said National Farmers Union President Tom Buis,
adding that the CFTC’s refusal to rein in speculators will force
farmers
and consumers to take their case to Congress.
continues.
snippet.
Federal market regulators say the soaring price of most commodities
over
the past year reflects increased demand rather than investor
speculation.
Rice 122%
Wheat* 95
Soybeans 83
Crude oil 82
Corn 66
Gasoline 41
Gold 37
Sugar 30
Coffee 24
Milk 5
Live cattle -7
Lumber -14
* On the Chicago Board of Trade
I think that no matter how old or infirm I may
become, I will always plant a large garden in
the spring. Who can resist the feelings of
hope and joy that one gets from participating
in nature’s rebirth? ~Edward Giobbi
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
T O D A Y ‘ S T I P S
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
HERBS ‘N SPICES: SPRING RECIPES
Whether you grow your own or buy fresh greens,
spring is a wonderful time to enjoy fresh salads.
Don’t forget you can add nasturtiums, violets,
calendula petals and chive flowers to your salads,
as long as they are chemical-free.
Herb & Honey Dressing
Ingredients:
1/2 cup freshly squeezed orange juice
2 tablespoons honey
dash of salt
freshly ground pepper
1 tsp. each minced chervil, chives, tarragon and parsley
Whisk together all ingredients and drizzle over greens.
Lemon Berry Vinaigrette
Ingredients:
1 tbsp. raspberry or other berry vinegar
1/4 tsp. sugar or honey
dash salt
freshly ground pepper to taste
2 tsp. lemon thyme or lemon balm
3 tbsp. olive oil
In a small bowl whisk all but the olive oil together.
Whisk in the oil last and spoon over spring greens.
Herb Butters are wonderful treats for dinner, tea
parties or luncheons. They are easy to make, but
very elegant. Try these butters for a start. I like to
use Land O’ Lakes Light Butter.
Chive Blossom Butter
1 cup chive flowers, very fresh
1 cup butter, room temperature
1 tsp. fresh lemon juice
Wash the flowers and pat dry. Gently pull off the petals
and mince. Place in a bowl with the lemon juice and
butter. Cream together and place in a pretty bowl. Cover
and chill til needed.
Herb Butter for Poultry or Fish
2 tbsp. melted butter
4 tsp. fresh lemon thyme, minced
1 tsp. lemon zest
1 tsp. fresh oregano, dried will work also
2 cloves garlic, peeled and minced
Mash the garlic with the herbs and mix with the
melted butter. Brush on poultry or fish as you
grill or bake.
More: Tips on growing and using basil-—
http://www.oldfashionedliving.com/basil.html
I dried dandelions this year, but haven’t tried using the dried ones
yet - this time of year is full of greens coming in!
Fern
If you dig the roots and save them, you can plant them in a flower
pot full
of sand, water it and they will grow new leaves, If you grow them in
the
dark they will be white and not bitter, I have done this for winter
salads,
the more light they get the bitter they will be
Wednesday, Apr. 23 2008
Wal-Mart Rations Rice, Warns of ‘Supply and Demand’ Concerns
Ken Sweet
FOXBusiness
View Archives
Wal-Mart, the world’s largest retailer, said Wednesday that it would ration the amount of rice each customer can purchase at its Sam’s Club warehouse stores because of recent “supply and demand trends.”
“We are limiting the sale of Jasmine, Basmati and Long Grain White Rices to four bags per member visit,” the company said in a statement. “This is effective immediately in all of our U.S. clubs, where quantity restrictions are allowed by law.”
Wal-Mart (WMT: 56.92, +0.37, +0.65%) is the second-major grocer to limit the purchasing of a commodity because of the recent run-up in prices. The company said it is not limiting the purchase of other basic food products like flour or oil.
The price of rice, which is the primary foodstuff for the majority of the human population around the world, rose to $894 a metric ton according to the Thai Rice Exporters Association. That’s compared to the $327.25 a ton average price in the same month last year.
In Chicago, the price of export-quality rice rose to $24.745 per 100 pounds on Tuesday.
snipped...........
Costco (COST: 69.60, +1.52, +2.23%), the nation’s largest warehouse retailer, said yesterday that it had seen increased demand for basic food staples as well like rice and flour. The company had a two 50-lb limit on rice purchases as well to keep people from hoarding and reselling the rice.
Jordan Mandelberg of FOX Business said a San Francisco-based Costco has basically sold completely out of its supply of rice. Only one pallet of white rice was left by the late morning in California.
Joe Morris of the California Rice Commission said the supply concerns stem from imported long-grain rice, not the domestic medium-grain rice grown here in the states.
How to plant Sweet Potatoes:
Joey,
Here is what I do:
Separate into “slips” (individual rooted plants) and then transplant
into the garden covering all but the leaves. They are tender plants
(similar to tomatoes and peppers so cover from frost is advised.
Normally I see bundles of slips at the hardware store about the end of
next month (these are the usual orange or yellow sweet potatoes - I
specifically want some white ones). Cultivation is much like Irish
potatoes).
Yesterday I bought an extra white sweet potato from the grocery for
just
that purpose.
David
NW NC
They usually have half a ton or so of different rices on the shelves...not any more! I grabbed what they had and my inside source said another shipment is on for tomorrow. Guess I'll add some more to the stash in the a.m.
Seems all of the War Wives from the Philiphines (sp?) are really stocking up! Sending some home as well!
Keep up the good work Granny!
Hello,
Garlic Mustard can be found all over Turkey. I really dont know where
it has arrived here but can check it and will let you know the story.
We live at Ida mountain, the land of Gods and Goddesses . It has a very
rich fauna with many endemic plants. Every year they find some new
vegetation. I have just begun to prepare a blog in English to introduce
our area, not yet finished but can give you an idea. I will include
receipts there. I try to organise stay in a 500 old village. The people
living in this village are coming from the middle Asia\ brought their
culture and kept it till today. Their belief system is more shamanic than
Islamic. In case you want to take a look in photos as it is in Turkish
at the moment you look in my web site.
As there are many other natural vegetation around, they use garlic
mustard for its taste mainly. It is generally cooked with plants as
dandelions, stinging nettle. For salad you can use the fresh leaves with all
other greens.
I want to give you the general receipts we use here. You may use many
plants under the same receipt together if you wish
Attention|== Local plantations has to be carefully determined and
seperated from the look alike plants that are not edible.
A couple of recipes may be as follows:
1. Pasta with Garlic Mustard/stinging nettle: Take two or three
hand/palm full of the plant mostly from the leaves and Brown it with
chopped onion and a little salt with olive oil. When it softenes then
you may leave it to simmer for 10-15 minutes. Take a sheet of dough (can
be very thin foldable pita type or fil-o-fough. After spreading the
dough to make a large sheet then spread the prepared greens evenly on the
middle of the dough sheet. Crumble feta cheese (or already bo’led
potatoes) on top and fold the ends of the dough inwards to complteley cover
the green and cheese stuffing to form a square. The mix should be
completeley covered with dough. Then heat a wide pan with little olive oil
in it and place your pasta on it to cook both sides flipping over
evenly. It is ready to serve when both sides take a reddish Brown color or
pink. Bon apetit.
2. Garlic Musrad with Cheese & Eggs: Take two or three
hand/palm full of the plant mostly from the leaves and Brown it with chopped
onion and a little salt with olive oil. When it softenes then you may
break as many eggs as you like on it. Do not stir the eggs. Put a few
drops of Tabasco and Black Pepper on top and cook it in low heat with
cover. When you see the eggs all done it is time to eat. Serve and chomp
down. (If you like you can cheese and/or potatoes\ too)
3. Garlic Mustard with Yoghurt: Take two or three hand/palm
full of the plant mostly from the leaves and Brown it with chopped onion
and a little salt with olive oil. When it softenes then you may leave it
to simmer for 10-15 minutes. After cooling down place it in the
refrigerator and when it is cold prepare some whipped yoghurt with salt and
pour over the mix and serve it cold.
HHope that this will help you.
BI also have a radio program here to awaken the people that there is
another system\ the real system that we belong to... the natural
system.
ayla
www.ida_village.blogspot.com
www.clubafrodýt.com
Hello
Olive trees can live long years and are resistant to may diseases due
to
the: oleuropein, it produces. It is found only in olive trees,
together
with its hyrdrolysises it is very effective on the microorganisms which
have gained resistance to antibiotics.
The leaves are dried under very low temperatures so they dont loose
their essentials and prepared as other herb teas/
Generally when they are dry (for all herbs) I put them in bo’led water
and wait for 5 minutes
If the are fresh = i collect them from the trees and boil them for 15
minutes.
This winter every night I prepared a pot of tea with fresh thyme/olive
trees/ fresh rosemary/and quince = no flu at all....
take care
ayla
Olive tree leaf tea:
I use about four leaves for a cup of water.
when they are dried they smash it like black tea or mint than you can
use a teaspoonful for a cup.
Ayla
Here are some good popcorn sites, followed by the Like Cracker Jack
recipe in my files. Jan who says ENJOY in OK
http://www.popcorn.org/nutrition/recipes/index.cfm
http://www.jollytime.com/recipes/healthy_creations
http://www.thatsmyhome.com/mainstreet/popcorn/index.htm
There were a lot more pages, I just googled popcorn recipes.
Like Cracker Jack
4 Quarts Popped popcorn
1 Cup Spanish peanuts
4 Tablespoons Butter
1 Cup Brown sugar
1/2 Cup Corn syrup — light
2 Tablespoons Molasses
1/4 Teaspoon Salt
Preheat oven to 250 degrees.
Combine popcorn and peanuts in a metal bowl or on a cookie sheet
and place in preheated oven. Combine all remaining ingredients in
a
saucepan. Stirring over medium heat, bring the mixture to a boil.
Using a cooking thermometer, bring the mixture to the hard-ball
stage
(260-275 degrees). This will take about 20 to 25 minutes.
Remove the popcorn and peanuts from the oven and, working very
quickly,
pour the caramel mixture in a fine stream over them.
Then place them back in the oven for 15 minutes.
Mix well every five minutes, so that all of the popcorn is coated.
Cool and store in a covered container to preserve freshness.
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