Moving Update

Yesterday we saw "The Producers" at the great Paramount Theatre with its twinkling stars and slowly moving clouds on the ceiling. It was the best play I have ever seen, this troupe could do Broadway. The lead actor is a TV 5:00 p.m. news anchor. They were all as good as it gets. I am so impressed with all the talent in this town.
In the morning, we drove a chest of drawers, a box of plates, some dictionaries, some other books, a wire shelf and other things to the Salvation Army and donated them.
We also packed up maybe ten large and medium boxes of household items. We've been taking a box every other day to donate stuff since we were informed of the transfer.
Still some packing and planning left and we are very busy with this move.
Janice sent me the link to legal argument in the Anna Nicole Smith case which would be fascinating to hear, but I am just too extremely busy right now.

Concentrated poisons in foods...

Reading an article in the Spring, 2009, Volume 10, Number 1 , page 44 issue of "Wise Traditions in Food, Farming and the Healing Arts" which is a magazine from the Weston A. Price Foundation.
The article discusses high fructose corn syrup - HFCS- in detail, which to me seems to be present in all packaged foods. And to make matters worse, it's usually the first or second or third ingredient on the label. At least they are putting HFCS on the label, GMO's and soy are not listed or are put under unrecognizable names. There are many tricks, called "creative food marketing" to trap us into ignorance.
And, of course, HFCS is a GMO (genetically modified) since the corn it is processed from is GMO.
I notice that GMO's are never identified and they are in most packaged foods but not listed on the label. Take cheese, for example. Rennet is an natural, healthy enzyme from the stomach of a nursing calf. If the label does not say "rennet" the cheese is likely made from E. coli bacteria or fungi which are genetically engineered to produce enzymes similar to natural rennet. Some raw plants (thistle) may be used, but are not, by the food makers. The only cheese I can find with rennet is European and a few mail-order artisan cheeses. I have stopped buying even Tillamook since 90 % of their cheese is not made from natural rennet, but from genetically modified fungi and bacteria. (See the Jeffrey M. Smith link at the bottom of this page to learn why GMO's are toxic.)
HFCS is a sweetener which is concentrated and cheap - the motive for the food manufacturers. It goes directly from the gut to the liver (fructose has a different metabolic pathway from glucose) and can cause cirrhosis and death just like in drunkards.
HFCS causes obesity. Prove it to yourself: cut out all drinks except water for a month and see if you lose any weight. (* You will.)
HFCS causes high blood pressure, high blood lipids, and depletes minerals.
HFCS is a source of toxic mercury in our foods.
Apparently Mother Nature meant for us to eat whole, sweet, tree-ripened fruits only in the short time they are in season. Sugar gluttony cannot be tolerated by the body year-round. Robbing a beehive in the late summer and eating that honey would be great, since our bodies have evolved to accomodate an occasional seasonal feast.
Another concentrated food poison is MSG which stimulates the "umame" taste buds. Delicious, meaty taste. Seaweed kelp contains fabulous nutrients and is a rich source of iodine and minerals and I try to eat a little with each meal. But MSG is way too concentrated (it is made from seaweed kelp) and MSG is so strong it could actually cause death if the dose were large enough.
Another concentrated toxin is carrageenan. It is concentrated from Irish moss seaweed or purple seaweed or red seaweed. The regular seaweed is a healthy nutrient, but when concentrated and used in food preparation it causes tiny holes in the intestines. This is because it is such a strong detergent that it melts tiny holes in the intestinal cell membranes. (Nonoxynol-9, a spermicide, is also a strong detergent that puts tiny holes into the cell membrane of a sperm and thus acts as birth control - the same mechanism of action as carageenan.) Read labels and you will see carrageenan in all products which can separate into oil and water, such as salad dressings, milk products, and in ice creams and in cheeses.
The food manufacturers use carrageenan liberally, it is cheap and its detergent action keeps the processed food materials together.
If you drink soy milk with carrageenan for several years you will probably be told you need surgery to cut out the top left part of your colon between the transverse colon and the descending colon. More and more people are getting this surgery.
And by the way, I avoid soy - see Dr. Kaayla Daniel's book "The Whole Soy Story: The Dark Side of America's Favorite Health Food" and you may want to eliminate it as a food for humans, too. Check out www.wholesoystory.com/.
"Hydrolyzed vegetable protein" and other terms are used in creative marketing to sneak soy concentrates into food.

Human bodies are great at getting rid of small doses of poisons such as MSG and HFCS and stress and viruses and bacteria and the like. But when over-whelmed with concentrated poisons, the body will eventually succumb to obesity, diabetes, aging , cancer, heart attacks and the like. Yes, stress is a poison. Sweetener overdoses are maybe our main food poison.

Back to the WAPF article, I wish everyone could read it. It goes into detail and cites scientific proofs. It also explains why commercial agave nectar is also processed with GMO toxins (label will say "hydrolized inulin syrup"), meaning GMO used) and no good as a sweetener. A trick is to call agave "chicory syrup" - same thing. (Real chicory is dandelion root.) The original healthy agave syrup is made from yucca sap, but the store agave is made from the root - big difference.
Warning: Agave (yucca) is dangerous (because of its saponins) during pregnancy or nursing.
And of course, beets are now GMO's. So I'll stick to honey or raw dates or fresh fruit juice I squeeze myself or real maple syrup or real cane sugar.
It would be best for me to just avoid sugars completely, all carbohydrates are addictive, sugars and alcohol more than most.

Q: Why can't I buy fresh milk? A: It is a Crime

Ridiculous that I cannot drink raw milk. Did you know that it is a crime for the dairy to sell it to you? One must sneak around like a drug pusher and hide the milk and keep silent about it. I myself have not done this, but I have seen people with coolers sneaking around, looking in all directions before swooping down into the cooler to take out a bottle of milk to quickly and surreptitiously pass it on to the drinker.
About 1995 I bought some store milk and tried to make cheese. I had a rotten, disgusting mess which I threw out. Then I learned that the pasteurized, homogenized milk has been too processed to use for any kind of cooking.

Not so long ago, people used whey in all kinds of healthy fermentation and made their own cheeses.

Now many people tell me that milk makes them sick.

Then I learned that lactose intolerance is not present in fresh, unprocessed milk because raw milk has nutrients and enzymes and is digestible. The milk was not making them sick, it was the processing.

Ron Schmidt' s book "The Untold Story of Milk" is one I glanced through and it looks good. I plan to read it soon.
Fascinating Links - http://www.realmilk.com/
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http://www.realmilkaustralia.com/
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Weston A. Price Foundation link at the bottom of this page gives unbelievable stories of people charged with the CRIME OF RAW MILK.

I notice all kinds of good people being charged with the crime of giving people fresh, unprocessed milk. "Something is wrong with this picture."

I found out about an organization called "Farm-to-Consumer Legal Defense Fund" and I joined. Link is http://www.farmtoconsumer.org. We need to fight back.

I resent the FDA (government) telling me what I can eat.

Continuous Nursing as a Contraceptive...

Today I'm reading through "Why Zebras Don't Get Ulcers" by Robert M. Sapolsky and on page 132 he discusses how prolactin suppresses ovulation (it suppresses estrogen and progesterone) and how breast-feeding may be effective birth control if done in a continuous way.
The way to keep the prolactin circulating so that it will stop ovulation is to keep it in the bloodstream by breast-feeding the baby about 1-2 minutes about every 15 minutes around the clock.
The original affluent society which sits around with lots of free time and mostly talks, dances, sings and plays games is the tribal hunter-gatherer people. They only actually work maybe an hour a day. The tribal mothers nurse 1-2 minutes at a time and nurse about every 15 minutes and will nurse during the night. They naturally get pregnant every 3-4 years.
In America today, a mother will nurse a long time each time, maybe 30 minutes or more each time. She will nurse maybe 6 times a day. She will avoid night nursing. The tribal mother will nurse maybe 50 times or more a day. Nursing 6 times a day is not enough to stop ovulation.
So when the mother goes out to dinner without the baby, she may ovulate.
Sperm can live four days. Suction or manipulation of the nipples to stimulate nursing would keep the prolactin circulating.

Lots to do for the move...

Kind of overwhelmed with the move. I need to keep track of all the bills coming due and get them paid on time since we will be on the road back and forth about ten days and we have several residences so this is difficult. We probably won't get settled and know our new temporary address until the middle of July.
We plan to drive back and forth about 4,000 miles. Will it be possible to visit Mark and Alice or Jay and Julie along the way? Probably not, but we will try.
I'm going to pack a food suitcase with tins of sardines in olive oil, some good cheeses, Bragg's vinegar, some raw olive oil, mason jars of pecans, walnuts, sunflower seeds, and I will buy fresh mixed greens along the way and make salads.
Today I hope to pack up some books we bought at the big annual library book sale and media mail them to Jami, Gabi, Mark and Roger.
Excited and busy, busy, busy.

Packing, cutting off services; Turkey & Dressing

Exciting to move to Kentucky, I've never been there. I plan to call the Salvation Army and Goodwill and schedule pick-ups to donate furniture. I made a list of subscriptions, clubs, insurers, banks, credit cards, many businesses to notify to stop service or to change addresses when I get my new address. It's a long list.
I'll be using my cell phone after about July 6 or so when the 325# is disconnected, so email me if you need the mobile number.
Abilene has been a truly nice town and I would recommend it to anyone. The people are exceptional. I think a lot has to do with the population of maybe 115,000. It is the most sophisticated city I have ever seen for its size.
Chicken or turkey with cornbread dressing
Recipe: First -make cornbread, second -make dressing, third -stuff chicken and bake.
The cornbread is best if it is a day or two old. Get non-GMO cornmeal or make your own cornmeal by dehydrating organic corn and grinding it in a blender. Make cornbread: oven 350.

• Melt 2 tablespoons of butter in a cast iron skillet or other baking pan.
• Large bowl: sift together 1/4 cup flour, 1 1/2 cups cornmeal, 1 teaspoon of baking soda, 1 teaspoon salt.
• Medium bowl:Beat 2-3 eggs until foamy, add 2 cups of liquid (milk or buttermilk or water or any combination). Stir the wet egg mix quickly into the dry cornmeal mix.
• Pour batter into skillet and bake until you smell it and it looks done, about 50 minutes.
  

Dressing: (amount for turkey, halve the amounts for chicken or other smaller fowl)

• --4 cups of crumbled cornbread (may substitute 1-2 cups with crumbled toast)
• --1 - 2 cups of chopped onion
• --1 - 2 cups of chopped celery
• --all the chopped giblets: liver, gizzards
• --lots of sage, a spoon or more of salt, a spoon or more of freshly ground pepper
• --1 cup of raisins (or chopped prunes or any chopped dried fruit)
  
• --a chopped apple (or any other fruit in any combination)
• --Use just enough water (or any soup or liquid) to make the mix moist. It is optional to beat 1, 2 or 3 eggs with a little water and stir them in the dressing to bind it. I prefer it crumbly without the eggs.
  

Turkey or Chicken (or duck or pigeon or any fowl or any flesh): It has already been plucked and soaked in salt and rinsed. Turn on the oven. I prefer a low temperature with a long bake. So I might bake several hours at 250 or less. One might bake about an hour or two at 350.

Separate the breast skin from the flesh and stuff dressing between the flesh and skin. Stuff dressing inside the body cavity as well. Place dressing all around the chicken or turkey and put any extra dressing into a separate baking dish.

Bake until wonderful odors waft around the kitchen and then you will know it is done. Or cut into it and see if it is still bleeding.

Moving On; WAPF meeting; Bible Wine Recipe

Yesterday afternoon, June 22, Charlie just got the news he is to report on July 8 to Fort Campbell, Kentucky to work on CH-47 helicopters. When that contract is completed, the team moves on to Fort Drum, New York, then on to Willow Grove, Pennslyvania, and next ??? Each job lasts as long as it takes to fix however many helicopters at that location and no one knows how long each job lasts. Time is uncertain and no one can make an estimate since there are too many factors and too many organizations involved. For example, an air force contract may say they can bring in a certain number of helicopters and the job lasts as long as it takes to get the repair done right. Time is never an element since people later die in plane crashes when repairs are based on time. So the criteria is a perfect repair no matter how long it takes.
Yesterday evening, we went to a meeting of the Weston A. Price chapter and heard Dr. Ken O'Neil speak about enzymes. He was quite knowledgable. He recommended a book "Enzymes: Fountain of Life" by Lopez, Williams and Miehlke and he recommended writings by Dr. William Wong for further research.
Really ridiculous that fresh milk is against the law in Texas. I have to own a cow to get unprocessed milk. I notice that I can no longer buy merely pasteurized cream, but now it is all ultra-pasteurized which will destroy even more nutrients and any surviving enzymes.
Enzymes are necessary to all the metabolic processes of the body. They are catalysts which set off chain reactions. If one gets a high fever, such as 105 degrees Fahrenheit, the enzymes begin to get cooked, the proteins are precipitated, just like frying an egg. This is why people die from a sustained high fever.
Enzymes are especially critical to digestion. They are in all raw foods, and in the amount needed to digest that food. We and the plants have evolved millions of years for digestion to occur. A fresh, raw, non-GMO pear has all the enzymes in the right amount for our bodies to digest it properly. Fresh, unprocessed milk has the enzymes in it to digest it. Pasteurized, homogenized has had its enzymes and other nutrients destroyed or warped. This is why people are lactose intolerant with store milk, but have no problem with raw milk. (Gluten intolerance is because of all the foreign DNA containing pesticides, herbicides, foreign microbial DNA, in the GMO grains' DNA. Our bodies have not developed enzymes to digest GMO garbage so more and more people cannot eat commercial grains' gluten without a problem.)
Bible Wine - a recipe for home-made wine: Three things needed: 1-grapes, 2-whey, 3-a glass jug. Obtain a glass or ceramic container with a lid. Obtain the darkest PURPLE GRAPES you can find, and the grapes must have SEEDS. Smash the grapes very well, seeds and skins included. Option: strain the juice, but not mandatory. Place about 2 quarts of the juice in the glass container. Add 5 ounces of WHEY from fresh, unprocessed milk from a pastured bovine.
The way to make WHEY is to let the milk set out at room temperature for a few days until it sours and separates. The liquid is whey and the curds are further strained to get cottage cheese, this is the curds and whey little Miss Muffet was eating.
Mix the whey and grape juice and let stand in the covered glass container at room temperature for about 4, 5, or 6 days. Drink your Bible Wine with its resveratrol and pycnogenol and other nutrients.