Today’s articles is going to be just like what I would say if you were one of my friends that I happened to come across today. So when you read this, picture my eyes getting really big and my voice getting louder and louder with enthusiasm. Ok. Ready? Here goes…
In 1985, a group of agricultural scientists set out to evaluate the mineral content of primary farmers in the U.S. The first stop was the Jolly Green Giant Farms in the San Joachim Valley in CA. To their horror, the researchers found NO calcium or iron content in the soil of this prominent produce supplier.
Fast forwarding to today, the results certainly aren’t any better. In fact, they are worse. How do you go from “zero content” to worse you might ask? Well, instead of having no valuable minerals in the soil, you have pesticides and other chemical poisons. I’d say that’s worse, wouldn’t you?
When it comes to properly using essential oils, I really like to study them so that I can act quickly and/or confidently in my goal of medical independence. While most persons are familiar with lavender, lemon, and tea tree oil, I find that birch essential oil is frequently one of my favored selections.
Remember when I told you about how great sprouts are nutritionally? A seed can increase its nutritional content by 500-600% just with sprouting. Just a little water and 48-60 hours of patience, and you’ve got amazing, live, fresh nutrition! Well, the fermentation of foods is a very similar science. You can take a wonderfully nutritious food such as fruits, vegetables, grains, meats and whole dairy products and compound their nutritional value through fermentation AND do so in such a way that the body just gobbles up those nutrients. Obviously, if we can’t absorb the nutrients, then they don’t do our bodies much good.
Recently a reader made a comment on this blog mentioning that she ferments some of her food and is quite healthy and fit. Ironically, it was just a few days prior to that comment that I was first exposed to food fermentation for nutritional purposes. Having heard of this process from a scientist/doctor that I highly respect, I knew I had to do more research on the topic. After all, I’m all about being as medically independent as possible. If there’s one more arrow in my quiver in favor of health that doesn’t rely on pills and surgery, I’m all for it. I enjoyed what I’ve learned and thought it merited sharing with all of you.
Up until about a week ago, the only “food” that I knew of being fermented was beer. Boy, were my eyes opened; never considering beer as a health food, it wasn’t exactly on my radar.
by Kellene
With a significant background in marketing, I have become convinced time and time again that just about anything—good or bad—can be promoted successfully with the right kind of marketing. As I’ve watched the political, consumer goods, and news industries over the past year more keenly, I have realized that in some cases strategic marketing is the only reason why some celebrities, consumer products, pharmaceuticals and politicians are familiar to the general populace. The reason I point this out is because the existence of canola oil and it’s wide acceptance is due solely to some well-funded marketing and public relation schemes–yes–schemes. It certainly isn’t because it’s a trustworthy or nutritious food.
For the record, I’m quite certain that this article will be a bit controversial. And to be honest, I’m a bit saddened to know it. However, I remind myself that such is the case because the people I care about—such as yourself—have long been taught several counterfeit standards when it comes to money, debt, paying interest and being truly prepared. So, if you get a bit grumpy with me for making you squirm a bit in this article, I promise you that I will totally forgive you and even empathize with your position because I’ve certainly been in that same place.
This week I purchased fresh strawberries at Wal-mart for $2.98 and fresh blueberries at Sunflower Market for .99 cents. I sifted through them trying to find the best looking packages without too much weeping of the fruit and of course, without any mold. It was my intention to eat healthier and put them on a salad with salmon for several lunches this week. However, I only got to use them on the first day because by the second day of them being in my home, they began to turn horribly moldy. So I asked myself, why in the world was I so foolish, spending money on this kind of garbage produce when I can just use my freeze-dried berries with the same tasty result but without the hassle. Since I don’t believe in just wasting money, and I also believe in holding people accountable, I will definitely be taking my berries back to their respective stores and have them replaced—can you say more hassle? So, as if I needed to be reminded once again, I have decided “to heck” with the so-called fresh fruit in our grocery stores. I’m sticking to either homegrown or freeze-dried!
It’s interesting. Over the last year and a half, I have taken a lot of flack because I had the audacity to encourage folks to use their food items well past the expiration date and have also advocated bottling your own butter. “You’re going to be responsible for killing people!” one woman wrote. “Who do you think you are?” said another. Well, folks, I still stand by my outlandish practice of ignoring expiration dates on food, and I don’t plan on dying from bottled butter either. But I did get a bit of satisfaction recently when one of the lame-stream media dared to support my position—albeit softly.
When people ask me about what type of fuel they should have on hand for emergencies, I just can’t seem to answer their question simply. Instead, I just have to share with them the one fuel that folks tend to overlook most of all—their own physical energy. Ultimately, I can’t say this enough. The number on energy you need to be concerned about is your own physical energy.