To be forthright, when I read this article I found myself wishing that I wrote this well. Meanwhile, as I am reading it I found myself appreciating this additional “voice in the wilderness” trying to share some of the same Read more…
Today’s article is part 2 of the article which was posted yesterday:
So to recap: Mortgage terms are approved for so long (15, 30, or even 40 years) because they are assets on the banks’ books—assets which give them the power to lend eight times the amount of that asset. Yes, this means that the mortgage companies are making money on air—nothing new if you’ve been reading my previous articles on Financial Preparedness.
Folks, just a quick update…Blue Chip Foods, aka Augason Farms, has extended their fabulous sale until this Friday, October 8th. So if you haven’t had a chance yet to get there in person, or visit their website at www.augasonfarms.com, I Read more…
Ok Folks. Sorry, but it’s that time again. Yes, I’m going to address another component of Financial Preparedness today. For those who feel that the topic of Financial Preparedness is about a dry as a bag of 100 year old beans, I apologize. I truly do try to restrain myself so that you aren’t too bored. But in the case of today’s article, there was simply too much that was too obvious (and somewhat alarming) to me, that I couldn’t hold back from trying to educate on this one.
Last night I attended a fascinating medical lecture. The speaker certainly knew his stuff on how to use nutrition and oxygen and plant botanicals to heal the human body. You could tell that he wasn’t some newcomer to the scene of health and science. His 15 years of lecturing came through beautifully. I certainly know that my health will be better for having attended. He also did an amazing job in better illustrating for me about the ills of canola oil and other vegetable oils, synthetics in our food, etc. Anyway, for some reason he was asked a question from the audience about water storage. What the audience member thought that had to do with his topic was beyond me, but he went ahead and took time to give her his opinion about water storage—the only problem was he was just a tad off.
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.