MEAT FOR HUMANS MAY SOON BE GROWN IN LABORATORY

Disembodied meat grown from cells in a laboratory may sound like something out of a freakish science-fiction plot. It isn't fiction. This technology is real. Bioengineered meat could soon be found on a dinner plate near you.

Developmental biologist and tissue engineer, Dr. Vladimir Mironov had some difficulty finding financial backing for his research. Two US government agencies declined to fund his project. For a short time, NASA provided capital for the research. The money needed to continue the project was finally provided by a well known animal rights organization. This prompted estimates that laboratory cultured meat products might be available for public consumption as early as this fall.

The process harvests embryonic animal cells -- often from bird eggs -- which are then bathed in a growth serum made from bovine material. As the cells multiply and bind together, electric shocks are administered to stimulate the formation of muscle tissue. The resulting tissue is then ground and fortified with supplemental vitamins and nutrients. Depending upon consumer preference, the food could be designed with varying texture and taste. According to Dr. Mironov it is all perfectly safe for human consumption.

Dr. Mironov is also one of the primary researchers in a separate $20 million project. This project is utilizing the same technology to culture donor organs from human stem cells.

Recent events, however, may cause both projects to have an uncertain future. Dr. Mironov has been suspended from the Medical University of South Carolina and his laboratory closed pending an investigation of allegations of unacceptable behavior. This latest development could mean that estimates for fall release of test tube meat could be delayed.

Personal scandals and projected timetables aside, there are larger health issues to be considered. Logic dictates that food from animals made sick by their environment and contaminated food is a bad choice for human consumption. It is puzzling to see that investment dollars are being directed towards attempts to develop a substitute food rather than towards farmers who raise livestock in humane and healthy conditions.

The concept of cultured meat seems to promote the illusion that water, soil, food and air can all be contaminated without any real consequences. After all, meat is just something that can be grown in a laboratory, right? These technologies seem to diminish the importance of caring diligently for the natural resources we have by suggesting that we can easily create a man-made substitute. Plants and animals provide us with immediate feedback on whether they have good food, water and living conditions. A disembodied meat patty grown in a laboratory wouldn't be expected to do the same.

Still, assurances are offered that the consumption of artificial food artificially fortified with artificial and isolated nutrients is capable of producing healthy humans.

Efforts to pass legislation to label genetically modified produce have been thwarted. The argument made by opponents is that an apple is an apple, no matter its genetic makeup. With such a precedent as this in place regarding fruits and vegetables, one can only wonder how/whether/if the general public will be informed about what they are actually purchasing from their local butcher.

I, for one, am not willing to risk the health and development of my children, grandchildren and generations to come on this 'science.'

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NASAL SPRAY FLU VACCINE EXPOSES POPULATION TO LIVE VIRUS

A nasal spray influenza vaccine is being offered as an alternative to injections. This cultivated live virus is so concentrated that the person receiving it can infect others with the flu virus for three weeks after getting the vaccine. Once a person receives this spray, that person begins to shed flu virus cells. In practical terms, any time you are around someone that has received this form of vaccine -- at the grocery store, at the local pharmacy, at school, at work or other social gathering -- you risk being exposed to an artificially introduced and powerful form of the flu virus. Even if you haven’t been around a person that is sick with the flu, you could become ill from such an exposure.

Large portions of the population do not receive the flu vaccine and, in doing so, avoid having antifreeze, carbolic acid, formaldehyde, aluminum, mercury, and things grown in monkey, chicken, guinea pig, calf or embryonic cells injected into their system. Unfortunately, the administration of live virus in the form of an intranasal influenza vaccine is capable of contributing to an increased incidence of the flu among the general population.

Families with persons that are immunocompromised need to be very alert to this danger. The vaccine manufacturer warns recipients of the spray to avoid being around immunocompromised individuals. This may seem like a simple matter until you realize that immunocompromized individuals include: people with eczema, cancer, organ recipients, or people with (possibly undiagnosed) HIV or AIDS. Add to this number those individuals that are on medications such as corticosteroids that suppress immune response. These include medications given for allergies, asthma, emphysema, eczema, Crohn’s disease, herniated spinal discs, multiple sclerosis, acute muscular pain or any type of rheumatoid or autoimmune disease. A very large percentage of the population can be considered chemically immunosuppressed.

Some people have concluded that the real danger to the population is that unvaccinated people become sick when exposed to those who receive this nasal spray. Their belief is that the entire population should be willing to have annual injections or sprays in hopes of avoiding a flu strain which they most likely wouldn’t have been exposed to if it weren’t for this spray. This is a form of logic to which I cannot adhere.

Admittedly, I’m no doctor and don’t pretend to be one, but here is an evaluation of the introduction of this live virus into the population by Dr. Sherri Tenpenny:
http://drtenpenny.com/flumist.aspx

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If you wish to avoid public places that are offering the flu vaccine, you can use this widget to see where those places might be located near you.

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Following are three videos that show medical professionals speaking about the nasal spray vaccine.

Dr. Leonard G. Horowitz DMD, MA, MPH

offers this advice regarding the intranasal influenza vaccine.

This video is a portion of a presentation made 10/15/09

by a Registered Nurse working in Nashville.

He begins to address the intranasal vaccine at about 1:34.



Dr. Kent Holtorf, an infectious disease expert, is interviewed

about the safety of the flu vaccine.

He explains his reasons for not vaccinating his children.

read more “ NASAL SPRAY FLU VACCINE EXPOSES POPULATION TO LIVE VIRUS ”

HEALTHY HYDRATION – HOW MUCH WATER SHOULD YOU DRINK?

Many factors determine the amount of water needed for optimal hydration. Humidity and altitude will increase the need for water as will physical, mental and emotional stress. Water lost through perspiration will need to be replaced. In the event you consume 6 ounces of alcohol or caffeine, an additional 10-12 ounces of water will be required to keep your body hydrated.

The simplest way to know you’ve consumed enough water is to note the color and odor of your urine. If your urine is not neutral in both its color and odor, you lack adequate hydration.

Rather than drinking water throughout the day and visiting the bathroom frequently, you can take scheduled water breaks. In this way, your bladder will be able to eliminate excess fluids after each session. The first dose of water should occur shortly after you awake, before any other beverages and at least a half hour before breakfast. The second and third water breaks should occur 1/2 hour before lunch and ½ hour before your evening meal. The last break should take place about 2 hours before bed time in order to allow enough time to empty your bladder before retiring for the night.

There are some additional advantages of taking in quantities of water during these sessions. This accelerates hydration by completely filling your empty stomach with water. There will be a temporary feeling of bloating as the water is forced past your stomach and into the small intestine. From there, it is pushed to the large intestine where your body can absorb the needed fluids. This flushes the digestive tract to give you a bit of a mini-cleanse, which helps relieve constipation. Another benefit is that you will be giving your stomach a full sensation just prior to a meal which may help you better regulate food consumption.

So, how much water SHOULD you be drinking? A standard guideline for years was that you should drink 8, 8-oz glasses of water per day. This translates into 64 ounces of water per day. Another rule of thumb is that people should drink 2 to 3 1/2 quarts of water per day. However a single amount doesn't take into account the varying needs of different body types. One way to allow for this is to divide the number of pounds an individual weighs in half. The answer is the number of ounces of water that person should drink daily. Of course, heavy physical activity, stress, or the consumption of diuretics will require drinking even more fluids.

If you find that water doesn’t suit your taste, be sure you are drinking the purest water you can find. It is also possible that your sense of taste might be masked. Consuming sugary drinks can contribute to this condition. Consider cutting back or avoiding them completely. As your water intake increases, your body will be better able to rid itself of toxins. This also helps keep the mucus membranes in the nose and mouth moist, which can enhance the sense of taste and smell. As the taste receptors in your mouth are no longer impaired, you will find the taste of water is not objectionable. More likely, you will begin to enjoy it.

Remember, the need for water varies depending on body size and other factors. Watch the color and odor of urine output to determine whether or not you are well hydrated.

The following video has a lot of good information on the benefits of drinking adequate amounts of water daily. I do not endorse the web sites or recommend the products that she discusses towards the end of the video.

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HOW TO MAKE DEODORANT WITH BAKING SODA

Making deodorant at home is not a complicated endeavor. Why would you want to make your own? Because making your own deodorant will help you avoid aluminum toxicity.

Some form of aluminum is found in nearly all commercial deodorant and antiperspirant products. This ingredient is used because it helps block the pores and neutralize odor. However, once in the body, aluminum is a neurotoxin (brain poison) that has been linked to breast cancer, Alzheimer’s disease and other degenerative diseases.

Crystal deodorant stones are considered to be a safer alternative. These contain a different compound known as potassium alum or potassium aluminum sulfate. These molecules are natural salts and believed too large to be absorbed by your skin. Often, these are recommended to cancer patients for use as an alternative product as they are urged to get rid of toiletries containing aluminum.

However, there is a cheaper and safer alternative than this. You can make your own deodorant for pennies from items you likely have in your cupboard. Even if you don’t have all of the ingredients on hand, you will need such small quantities, that it is VERY economical to secure them. This simple natural recipe will also benefit your health by helping you avoid aluminum.

You will need: ½ cup or a little less of Coconut oil, 4 tablespoons of baking soda (Arm & Hammer contains no aluminum), 4 tablespoons of arrowroot powder, 2 tablespoons of grated beeswax and 10 drops of your favorite essential oil (optional).

Note:
Coconut oil will help fight odor causing bacteria while nourishing and moisturizing your skin. Essential oils can help eliminate odors, but be careful that they are not processed with harsh chemical extraction methods that could irritate the skin. Tea tree oil, lavender, frankincense, and citrus oils all have properties that can help eliminate odors.

Directions:
1. Gently warm the coconut oil and beeswax to a liquid state.
2. Blend the baking soda & arrowroot powder with a fork.
3. Slowly add the baking soda & arrowroot powder to the coconut oil and wax, working it in with a fork until completely mixed.

Your deodorant will have a firm paste-like texture, almost like commercial deodorant. The paste will continue to firm as it cools. More arrowroot can be added if it seems too wet or mushy. The beeswax will help it hold its shape even in warmer climates. If it becomes very stiff from cooler temperatures, you can place the container in a pocket for a few minutes to warm for ease of use.

Store this in a screw-top wide-mouth container. I use ones found in the ‘travel container’ section of most pharmacies. This permits each family member to have an individual jar.

This recipe yields about 1 cup and can last several months for one person with daily use.


The following video shows a variation of this recipe using a dry method of blending:

read more “ HOW TO MAKE DEODORANT WITH BAKING SODA ”

WATCH FOOD INC. FREE, 7 MORE DAYS

Please take the time out of your busy schedule to watch Food, Inc. This movie is being offered for free viewing now through April 29th. That's 7 days from this posting. If you've ever wondered where your food is coming from and why this blogger encourages you to learn how to make your own meals from basic ingredients, this documentary will offer you a LOT of those answers.

Here is an interview by Bonnie Hunt with Robert Kenner, director of "Food, Inc.,"
He explains some of his reasons for making the movie. This is the 3rd part of a 3 part interview:

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I am including the following link to the movie, but this stream will only be good for 7 more days.
Please click on the image to follow the link to the page where you can view the entire film. FOOD, INC.



Or click on this link: FOOD, INC (streaming through April 29, 2010)

read more “ WATCH FOOD INC. FREE, 7 MORE DAYS ”

THE SYMBIOSIS OF SOURDOUGH

WHAT’S IN A SEED?
Each unaltered grain of wheat contains elements required to perpetuate life. The outer wrapper of the seed (bran) protects the seed and provides fiber and nutrients. The bulk of the interior of the seed is a starchy substance called the endosperm. The endosperm provides the germinating seed with the nutrients it needs until a root system matures and can sustain the plant. The germ is the tiny embryo of another plant. When wheat is commercially milled into white flour, the nutritious germ and bran are removed, stripping the resulting flour of the minerals and vitamins that are naturally present. Manufacturers are required by law to add 3 or 4 artificial vitamins back into commercial white flour which is then called ‘enriched.’ At least 16 vitamins and 11 minerals exist in an intact grain of wheat.

WITHIN THE SEED – A COMPLETE PACKAGE
The intact wheat berry arrives with strains of microorganisms that live well on grains. A single gram of flour has around 13,000 yeast cells. The yeast that are prominent in your starter will be those that have a taste for (and reside with) your grain. A starter needn’t be exposed to the surrounding air to ‘capture’ wild yeast. Leaving the lid off only attracts insects and unwanted pests.

Sourdough starter is a balanced culture of yeast and lactobacillus bacteria growing in a water and flour mix. The ratio of lactobacillus to yeast at room temperature is well balanced, with yeast reproducing at a slower rate. When refrigerated, the lactobacillus reproduction slows. Generally, you’ll want to maintain your starter in an area where the temperature remains between 65°F to 85°F. If your home is normally cooler than this, your starter may be happier sitting near a light bulb, on top of a refrigerator, on a warm hearth or in an insulated box. If your home is too warm, setting your starter’s container in a bowl of cool water will help protect it from overheating.

A SYMBIOTIC RELATIONSHIP
Baker’s yeast is an isolated strain of yeast and has no lactobacillus while a healthy Sourdough starter has BOTH Yeast and Lactobacilli. These two microorganisms are designed to work together in a symbiotic relationship. Lactobacilli are anaerobic organisms which live off of carbon dioxide. Yeast lives off of the starch in the endosperm and produces carbon dioxide as a byproduct. This enriches the Lactobacilli colonization which then prevents growth of harmful bacteria.

Sourdough starters are simply containers that host this process and (in return for regular feeding) give the bread maker a natural leavening agent.

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ARE THERE HEALTH CONCERNS WITH MICROWAVE OVEN USE?

Microwave ovens have been used in US homes for more than forty years. As long as the manufacturer’s procedures are followed, the FDA guidelines state that these are safe.

The War Department of the United States had detailed research on microwave ovens years before they were made available to the public. At the end of the second World War, this research was acquired. In search of an efficient way to provide meals to troops invading Russia, the Nazis had developed the first microwave ovens. The War Department of the United States held the Germans’ documented research for later study.

The Russians also acquired some of the German microwave ovens for biological testing. As a result of that testing, the Soviets issued international warnings about the health and environmental hazards of using microwave ovens and outlawed their use in Russia. Strict environmental limits were urged by Eastern European scientists who agreed with the Russian findings.

Thousands of workers that had been exposed to microwaves during the development of radar in the 1950s were tested by the Russians. It was determined that just being exposed to the energy field was enough to create health difficulties. The findings of the Russian scientists led to industry guidelines that limited exposure for industry workers to 10 microwatts and for civilians to 1 microwatt.

Adrenal exhaustion, anxiety, cancer, cataracts, dizziness, eye pain, hair loss, headaches, high blood pressure, inability to concentrate, irritability, ischemic heart disease, memory loss, nervous tension, an increased incidence of appendicitis, reproductive problems, sleeplessness, stomach pain, and chronic stress were found to be symptoms of microwave sickness experienced by those exposed to microwave radiation. Such symptoms would suggest inflammatory issues.

Russian teams of forensic scientists also studied the effects of microwave cooking on foods and the effect those foods had on people that ate them. Their findings were that ALL foods cooked in microwave ovens were damaged molecularly. Meats had destroyed and destabilized proteins and contained cancer-causing agents. Fruits and vegetables (chiefly root vegetables) cooked in a microwave formed free radicals. The basic substances found in fruits and vegetables had lowered levels of metabolic activity which interfered with digestibility and nutrient absorption. Subjects that ingested these items experienced digestive disorders caused by the inconsistent catabolism of micro-waved foods. This included an elevated number of intestinal cancers and cellular degeneration of peripheral tissues. Testing confirmed changes in the immune system and blood. Cancer cells were found elevated in the blood and were accompanied by malfunctions of the Lymphatic system which caused degeneration of the immune system.

Many US cooks decried the use of microwave ovens when first introduced. There were hot debates on whether tampering with the molecules in foods would make them unsafe for consumption. The results of the Russian research raised concerns that were shared by other countries which also banned microwave ovens. In the United States, citizens were assured that microwave ovens were safe for food preparation.

Perestroika arrived in 1987 and Russia removed the restrictions on microwave ovens.

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Dr. Mark Vinick explains how microwaves cook violently,
changing and damaging foods and the nutrients they provide.

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By 1991, the assurances of safety had reached the surgical staff of Hillcrest Medical Center located in Tulsa, OK. A successful hip replacement procedure had been performed on Norma Levitt, and she was still in the operating room. Because the blood warming device was not working that day, a unit of her own blood was warmed by placing it into a microwave oven located in the employee lounge. Within minutes of receiving this blood, a blood clot killed Norma. The hospital defended its actions saying that Norma’s death had nothing to do with her micro-waved blood; the FDA published warnings against use of a microwave oven when warming blood products.

Before Norma’s demise, scientific studies were being conducted by Dr. Hans Ulrich Hertel on the effects of micro-waved foods on humans. People that ate foods on an empty stomach submitted blood samples before and after eating. Comparisons were made between the blood of persons that ate raw foods, foods cooked conventionally and micro-waved foods as well as to the samples taken before eating. There were considerable variances in the blood samples of the volunteers that ate micro-waved foods. Dr. Hertel’s findings showed that eating micro-waved foods generated changes in the blood that mirrored the cancer’s pathology.

It was determined by Dr. Hertel that definite risks to health were associated with foods prepared using a microwave oven. He further stated that eating foods subjected to microwave cooking would have cancerous effects on human blood. In December of 1991, the Journal Franz Webber published his findings along with an article about Dr. Hertel.

Trade laws and the Swiss court were used by manufacturers of microwave ovens to silence Dr. Hertel, threatening him with personal ruin if he disclosed his findings. Dr. Hertel was prohibited from further publication of his studies and found guilty of “interfering with commerce” in March of 1993. This judgment was overturned August 25, 1998 in Strasbourg, Austria. The Swiss government was ordered to compensate Dr. Hertel.

Regulatory agencies, retailers and manufacturers insist that these appliances pose no health risks. These assurances however, are contradictory to the findings of published studies that find otherwise. It is worth it to take the time to judge not only how best our foods should be farmed and collected, but how those foods should best be readied to grace our table.

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ALICE WATERS is interviewed for a 60 Minutes segment by Leslie Stahl.
In the clip below, Leslie asks, "Where’s your microwave?"
Alice: "I don't have a microwave."
Leslie: "How do you live without a microwave?!"
Alice: "I don’t know how you'd consider to live WITH one."

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BEFORE YOU USE ASPARTAME, THINGS TO KNOW

Aspartame is a chemical food additive that has been deemed safe for human consumption by the FDA. However, Aspartame presents many difficulties when ingested.

When stored for a long time, Aspartame breaks down into the chemical Diketopiperazine. This chemical can also occur after Aspartame is eaten. In both animals and humans, Diketopiperazine has been shown to cause cancer, especially in the form of brain tumors.

Once ingested, Aspartame breaks down into three primary components.

PHENYLALANINE
It is difficult for the human body to metabolize and get rid of Phenylalanine. At high levels, it builds up in the brain and can cause neurological problems such as schizophrenia, depression, and seizures.

ASPARTIC ACID
Nearly half of Aspartame is Aspartic Acid. Aspartate is another name for Aspartic Acid. High levels of Aspartic Acid in the brain can over-stimulate cells and cause them to die. Over time, this can damage neurons and lead to Parkinson’s, memory loss and many other neurological conditions.

METHANOL
Methanol in Nature
Methanol exists in nature in fruit. However the methanol in fruit is bound to pectin. The human body lacks the enzyme to split methanol off from pectin, so this is passed through the body without doing any damage (when consumed as naturally occurring in fruit).

Methanol As a Component of Aspartame
In Aspartame, 10 percent of the substance is unbound Methanol. Unbound Methanol is a poison. The human body’s attempt to deal with unbound Methanol produces results in formaldehyde. Formaldehyde is a cumulative toxin that is stored in the human body indefinitely.

Another way that Methanol is released is by storage in conditions warmer than 86 oF. This can also occur when cooking with aspartame. Some speculate that Desert Storm Syndrome’s symptoms can be attributed to formaldehyde poisoning that resulted from heavy consumption of methanol in aspartame sweetened drinks stored in hot conditions. Some of the symptoms of methanol poisoning include depression of the central nervous system, blindness, dizziness, headache, nausea, confusion, loss of coordination, and in very large doses, unconsciousness and death.

For a more extensive list of possible side effects of Aspartame consumption, type ‘aspartame side effects’ into your internet search engine.

WHAT SHOULD I DO?
* Remove all sugar-free products with Aspartame from your diet.
* Use natural sweeteners like honey (in moderation) and stevia leaf.
* Keep a record of health changes. Don’t ignore symptoms.
* Detoxify.
* Exercise to help move toxins out of your system.
* Restore depleted nutrients by consuming nutrient dense foods.
* Get uninterrupted rest in a DARK room.
* Drink plenty of the purest water you can get.

This article is for information purposes only and should not be taken as medical advice. It is the responsibility of the reader to carefully consider all options and weigh the risks of decisions that could affect health.

ASPARTAME: SWEET MISERY A POISONED WORLD

read more “ BEFORE YOU USE ASPARTAME, THINGS TO KNOW ”

MAKE YOUR OWN WIPES

I began making personal wipes as a way to save money on baby wipes. However, the usefulness and economy of these wipes have outlasted diapering and potty training adventures. They are great for freshening up when camping or traveling.

My babies went without rashes from chemical additives, fragrances and preservatives used in commercial wipes. I have found that the anti-fungal additives and preservatives are only needed if the bucket is not cleaned with a vinegar rinse between uses and/or if tap water is used instead of filtered or distilled water.

The recipe I use is simple. There are recipes that call for adding lotions, oils and various preservatives. I don't use them and my wipes stay fresh. ~ I avoid all of those and have wipes that remain fresh.

You will need a gallon-sized plastic bucket with a snap-on lid. Cut a small hole in the center of the lid. Clean the bucket carefully with hot water and soap. Rinse with vinegar and water. This will keep mold from forming. If mold forms the wipes will have an unpleasant odor and can contribute to diaper rashes.

Use a roll of Bounty Big Roll select-a-size paper towels. You can find cheaper paper towels, but they will fall apart. Cut the paper towel roll in half. A long serrated knife works best for this. One roll will supply wipes for two buckets.

Add two tablespoons of hypoallergenic baby bath soap to two cups of filtered or distilled water (not from the tap). Stir this well and pour into the bucket.

Remove the cardboard center from one of the half-rolls of paper towels. Place the half-roll, cut side down, into the bucket, threading the first sheet from the center of the roll through the hole in the lid and then snap the lid closed. In about 5 minutes, the towels will have soaked up the water and will be ready for use.

The ratio of 2 tablespoons baby bath soap to 2 cups water doesn't leave a yucky residue on baby’s skin. Using hypoallergenic liquid baby bath soap (or homemade), my babies didn’t have a problem with rashes. The pediatrician thought it was magic. I think it’s just because I had an economical and easy way to make sure my babies were clean and dry. I saved even more money by not needing additional lotions and potions to treat irritated bottoms. As a bonus, wipes can be used in place of hand sanitizers and makeup remover wipes.

WHAT IF THE BUCKET IS TOO BIG FOR MY BAG?
Just pull several wipes from your bucket dispenser and place them into a water tight, clean re-sealable container. This can be a zippered bag or a snap-tight sandwich container. As with the bucket, clean these containers between uses with a vinegar and water rinse and dry them.

CAN I MAKE MY OWN LIQUID SOAP?
Grate a 4 to 6 ounce bar of homemade soap (or Fels-Naptha). Warm about 4 of cups of filtered (or distilled) water to boiling. Gradually add your grated soap and stir in each small handful so that you don’t have a clump of soap and the flakes have time to melt. When the soap is melted, blend this with enough filtered or distilled water to make a gallon. This will thicken as it cools. Use in place of baby bath soap in your wipes. It will also serve as a refill for your soap dispensers.

ALTERNATE BABY OILS
If your baby does get a rash, I recommend applying coconut oil to clean, dry skin. Coconut oil has anti-microbial properties and hasn’t any of the fragrances or petroleum products that are found in many over the counter products. Extra virgin olive oil is another nice oil for baby’s skin.

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This article is for information purposes and designed for the reader’s benefit. Utilize these methods at your own risk, using discretion. Readers are encouraged to be well informed and draw their own conclusions.

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read more “ MAKE YOUR OWN WIPES ”

READERS OF THE VISION LEARN HOW TO PREPARE HERBS

Debi Pearl writes about how a medicinal brew is concocted from berries and herbs in her latest book, The Vision. The methods used are real although the story is a work of fiction.

Nutrient contents of plants and fruit, whether organic or wild-crafted, can be preserved by fermentation. The naturally occurring alcohol acts as a nutrient and enzyme preservative. The medicinal and beneficial properties of herbs and other fruit preserved in this method can be stored at room temperature for long periods.

It is important that all of your utensils and equipment are very clean when you make your own elixir. Distilled water (or the purest water you have access to) is a good choice for this process. Clean equipment and jars with boiling water. A chlorine bleach solution may be used to clean surfaces -- five gallons of water to one capful of bleach -- but this must be thoroughly rinsed. Take care in rinsing; even a small amount of chlorine will ruin your brew, leaving it tasting and smelling foul.

1. Choose a blend of herbs and berries. Place one cup of this mixture into your cleansed blender.
2. Grind this into a pulp. Add a few drops of distilled water, if necessary.
3. Pour the contents of the blender into a CLEANED quart jar with three fourths of a cup of honey.
4. The jar should be filled with distilled water leaving a space of about 3 inches at the top.
5. Stir the contents of the jar three times each day for a week, moving the pulp from its resting place on the jar's bottom.
6. In order to keep out flying pests, cover the jar with a clean cloth secured tightly with a rubber band.
7. In a matter of days, you will observe the liquid starting to bubble.
8. The bubbling action will slow when a couple of weeks have passed.
9. In 21 days, it will be time to store your brew. Pour the liquid off of the sludge (leaving it behind) into a new clean storage jar.
10. An ounce each evening is a tonic dose.


You will have a bit less than 32 ounces of liquid. Read The Vision by Debi Pearl to get her recipe for Berry Herbal Brew. It yields a gallon.

Click on the video below to preview The Vision

read more “ READERS OF THE VISION LEARN HOW TO PREPARE HERBS ”

RENDERING FAT

Fat has many uses. It can be used as a mechanical lubricant, in salves and ointments, in food preparation and baking as well as in soap production. Modern manufacturing processes may cause you to be cautious about using processed fats from your local grocer. One way to know what goes into your product is to produce it yourself.

Rendering fat is the process used to remove meat and particles from the fat of an animal. This must be done in order to store fat for later use. Bits of meat left in fat will cause it to become rancid in storage and unfit for use. Rendering is also a process that can be used to save grease left over after cooking. Leftover cooking grease will go rancid without being rendered or refrigerated because of the bits of food left inside. This cleaning step removes unwanted odors and colors from the fat.

Fat can be rendered from many meats. Fat rendered from pork is called lard. Fat rendered from beef is called tallow. You can use venison, bear meat, chicken, duck or any “hard fat” from animals just as you would beef tallow or lard.

Use a sharp knife to remove the pockets of fat from the meat, collecting the fat into a container. In many animals, the fat is encased inside of a protective membrane. If it is large enough, you can strip the fat from this membrane. Use your knife to further slice the chunks into small bits. Some people prefer to run this through their meat grinder to expose more surface area. This will make rendering go more quickly. If you aren't able to render the fat right away, it can be kept in a freezer. Don't leave it at room temperature if it hasn't been rendered.

RENDERING

Heat the collected fat gently in an over sized pot. If the fat is heated too quickly, bits of meat can remain locked in the fat and burn, giving your final product a burnt scent and possibly a burnt flavor. This is a smelly process. If you have several pounds of fat to render, you may find this is easier (and safer) to do outdoors. Moderate amounts can be managed on a kitchen stove. Small amounts can be done in the oven.


WARNING! WARNING! WARNING!
Do not leave the pot unattended at any point in this process. If the pot were to boil over onto your stove, the fat would burst into flames in a grease fire that would be difficult or impossible to contain.

CLARIFYING
A final step is called clarifying your fat. This will further ensure the purity of your fat and protect it from becoming rancid by removing any remaining bits of meat from the fat. To clarify your fat, place equal amounts of your rendered fat and water into a large pot. Leave lots of space between the contents and the top of the container. Heat the contents to a simmer. Turn of your heat at this point. The residual heat of the pot will cause the fat and water to come to a gentle boil. Allow the pot to sit undisturbed while it cools.

Clarifying liquefies the fat and releases the bits of meat and impurities. When allowed to cool, the impurities settle to the bottom of your pot, the water becomes a middle layer or barrier and the fat rises to the top and solidifies. This top, solid layer is your clarified fat. Scrape any bits that remain off of the bottom of this layer. This can be stored in glass jars or covered containers for later use.



WHAT TO DO WITH THE LEFTOVER BITS
The leftover bits of very crunch meat are called cracklin. Cracklins can be used as flavoring in salads and corn bread. They can also be mixed with peanut butter and beef suet to make a treat for the songbirds in your yard. Dab this mixture between the prongs of a pine cone. Attach a string and hang from a nearby tree where the birds have easy access.



This video shows the how the fat looks during clarifying.
It is a bit long (over 8 minutes). At the 4:45 mark you will see how the contents of the pot appear when they are ready to be removed from the heat.



This video shows how the contents of the pot appear after cooling.



For Further Reading:
Colonial Soap Making. Its History and Techniques
How to Render Duck Fat
How to Render Lard And Why I Do It

EXAMPLE OF KITCHEN RENDERING WITH PICTURES
How I Rendered My Own Lard

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STARCH'S MANY USES & HOW TO MAKE YOUR OWN

Cornstarch can be found in nearly every local grocery store. Powdered starch is a staple in well-stocked pantries. When powdered starch is heated, Dextrin is formed. Dextrin is a starch/sugar gum that when added to water forms a sticky gum used as a food thickener. Per dry measure, powdered starch is a more effective thickener than flour. Besides a thickener for stocks and gravies, powdered starch has many additional uses. Here is a partial list.

Household Uses for Starch

KITCHEN USES

Prevent pastry dough from sticking to the cutting board and rolling pin -
Sprinkle the cutting board and rolling pin with tasteless powdered Corn Starch before rolling out the dough.
Thicken gravy -
Corn starch has twice the thickening power of flour. When a gravy, sauce, soup, or stew recipe calls for flour, use half as much corn starch to thicken. One tablespoon of corn starch equals two tablespoons flour.

LAUNDRY (image courtesy of http://www.retroclipart.com/samples.html)
Make spray starch for clothing -
Mix one tablespoon powdered Corn Starch and three tablespoons cold water. Stir to dissolve the corn starch completely. Bring 1 1/2 cups water to a boil on the stove. After the water boils, pour the cornstarch mixture into the boiling water and stir for a minute or so. The liquid will be clear or slightly cloudy. Remove the saucepan from the heat and let cool to room temperature, stirring occasionally. Fill a spray bottle and use as you would any starch. Be sure to shake vigorously before each use. Throw away after 3 to 4 days.
Remove grease or oil stains from smooth fabric -
Apply powdered Corn Starch to the spot, wait twelve hours, brush off, then launder as usual.
Clean stuffed animals -
Rub powdered Corn Starch into the toy, let stand for five minutes, then brush off.

HOUSEHOLD CLEANING
Clean a carpet -
Sprinkle powdered Corn Starch on the carpet, wait thirty minutes, then vacuum clean.
Clean Windows -
Use a handful of cornstarch in a bucket of lukewarm water. Add about 1/4 - 1/2 cup vinegar, depending on the size of the bucket. Mix. Use a wash cloth to wash window, then I use a hand towel to dry the window and a final towel to get it all dry.
Clean blood stains -
Immediately cover the spot with a paste of powdered Corn Starch and cold water. Rub gently, place the object in the sun until dry to draw the blood into the corn starch, then brush off. Repeat if necessary.
Prevent or kill mildew in damp books -
Sprinkle powdered Corn Starch throughout the book to absorb the moisture from damp pages, wait several hours, then brush clean. If the pages are mildewed, brush the corn starch off outdoors to keep mildew
spores out of the house.
Absorb excess polish from furniture -
After polishing furniture, sprinkle on a little powdered Corn Starch and rub wood with a soft cloth.
Clean silver -
Make a paste with powdered Corn Starch and water. Apply with a damp cloth, let dry, then rub off with cheesecloth.

CRAFTS
Make finger paints -
Mix one-quarter cup powdered Corn Starch with two cups cold water, boil until thick, pour into small containers, and color with natural food coloring.
Make white clown makeup -
Mix two tablespoons powdered Corn Starch with one tablespoon solid shortening. Too add color, add McCormick or Schilling Food Coloring.
Child Safe Paste - a good child safe paste can be mixed in moments by blending together 3 teaspoons of cornstarch with 4 spoons of cold water. If your little one licks their fingers while gluing together their art project there is no case for alarm, its perfectly edible.

PERSONAL CARE
Cure athlete's foot -
Sprinkle powdered Corn Starch on your feet and in your shoes to absorb moisture and reduce friction.
Relieve sunburn pain -
Add enough water to powdered Corn Starch to make a paste, and apply directly to the burn.
Substitute for baby powder and talcum powder -
Apply powdered Corn Starch sparingly when diapering a baby. Corn starch is actually more absorbent than talcum powder, but apply lightly since it does cake more readily.
Help rubber gloves slip on easily -
Sprinkle powdered Corn Starch inside the gloves.
Soothe skin irritations -
Apply a paste made of equal parts powdered Corn Starch, zinc oxide, and castor oil.
Ant-Itch paste -
Mix a paste of cornstarch and water and apply to poison ivy or insect bites to relive itching. Allow to dry on skin and rinse with cool water after itching stops. Re-apply as often as needed.
Dry Shampoo -
unable to shampoo your hair for any reason? Simply rub dry cornstarch into your hair and scalp let set a few minutes the brush out. The cornstarch will absorb dirt and oils, even that stale cigarette odor if you find yourself surrounded by smokers! (This also makes a great dry shampoo for pets, simply rub into their fur and brush!)

INSECTS
Kill cockroaches -
Mix equal parts powdered Corn Starch and plaster of Paris. Sprinkle the mixture in cracks and crevices. Cockroaches will eat the mixture and "petrify."

AUTO & MISCELLANEOUS Shine your car -
When buffing your car, sprinkle a tablespoon of powdered Corn Starch on the wipe rag to remove excess polish easily.
Detangle knots -
Sprinkle a stubborn knot with a little powdered Corn Starch.
Clean a deck of playing cards -
Place the deck of cards into a paper bag, adding four tablespoons powdered Corn Starch, and shake briskly. Remove the cards from the bag and wipe clean.

But what if you don't have access to cornstarch? If you have access to potatoes, you can make your own starch. First, it is useful to know how to store potatoes to preserve their starch content.

Potato Storage
Freezing potatoes or storing them in the refrigerator will cause some of the potato starch to be converted to sugar and reduce the starch content. If potatoes that were previously frozen are used to make starch, you will find that the high sugar content will likely caramelize when heated. If used in a laundry application on white cloth, you may find that some staining results as the caramelized sugar will stain the garment. You will find that refrigerated potatoes darken when cooked due to the increased sugar content.

http://www.angelfire.com/mo/creativeclutter/potato.html
One way to determine the starch content of a potato is to rub two cut surfaces of a potato together. If a foam develops, it indicates a high starch content, and usually the two cut surfaces cling together. If the potato has a low starch content, the cut surface will be clean and moist and the two cut surfaces do not bond at all.

HOW TO MAKE POTATO STARCH
You will need:
* 1 washed potato, peeled and diced or grated
* 1 cup water
* blender OR mortar and pestle
* Coffee filter OR clean cloth OR fine sieve

Place water and potato into the blender and turn it on high for 1 to 2 minutes.

If using a mortar and pestle, add both water and potato pieces to the mortar and process until well incorporated.

Place the resulting mush into the coffee filter (or cheese cloth or clean cotton cloth) and reserve the cloudy liquid. You can filter the water through another clean cloth if you like. Allow this to set for a while. Once some sediment has settled at the bottom, carefully pour the liquid off into a storage container, allowing the sediment to remain in the bottom of the original container. This can be done more than once, if you prefer. The filtered, cloudy water is liquid starch.

Drying the mixture is not completely necessary, but if you plan on storing it for a while, spread it out on wax paper in a sunny area for it to dry. Or you can place it on parchment paper on a tray in a very low heat oven -- in most cases leaving the light on with the door ajar will be adequate -- overnight and until the film has dried to a powder.

UPDATE ON MAKING YOUR OWN PLASTIC:
Whether or not you are willing to tackle the project of making your own bioplastic, some businesses have decided that it is a marketable idea.

MLB gives green light to recycling efforts (3/12/2008)
[Major League Ballpark beverages] may be served in a container with the look and feel of a plastic cup but instead made of biodegradable corn starch.

Using corn starch cups, increasing recycling and installing solar panels and possibly wind turbines at ballparks are among the measures teams will consider as part of a major league-wide effort to reduce baseball's carbon footprint.

The photo to the right appears on the Cleveland Indians web site with the following caption: Compostable corn starch based vended beer and Pepsi cups. (http://cleveland.indians.mlb.com/cle/ballpark/green.jsp)

FIND A RETAILER
Amazingly, you can type the words "cornstarch cups" into your internet search engine and find a list of retailers that sell compostable cups, bowls, plates, lids, knives, forks and spoons. Some sites call them 'corn cups.' However, like all mass produced food items, you'll have to watch the ingredient list. Likely there are several chemical additives to ensure uniformity of the product. Shop carefully if you decide to purchase.

FOR MORE READING
Making a plastic from potato starch – extracting starch
Technology of cellulose esters By Edward Chauncey Worden
The Versatile Potato

read more “ STARCH'S MANY USES & HOW TO MAKE YOUR OWN ”

WHAT'S IN THE PLASTIC? MAKE YOUR OWN!

It's amazing how many of our everyday items are made from plastic. Unfortunately, many of the plastic items that we use are unstable and made of toxic substances. Research has shown that these substances are being absorbed into the human cells.

The following news report is dated December 22, 2007.

http://www.letstalkdetox.com/index.php?itemid=70

Study: Chemicals from household plastics found in volunteers' blood
BY DELTHIA RICKS | delthia.ricks@newsday.com
November 9, 2007

Compounds used in a vast array of everyday products that range from plastic microwaveable containers, toys and medical devices were found in the blood and urine of participants in a nationwide monitoring program sponsored by a coalition of environmental health groups.

Even though there were only 35 volunteers, and the research did not rise to the level usually required of scientists who report findings in peer-reviewed journals, results were strikingly similar to those in a much larger, ongoing study overseen by the Centers for Disease Control and Prevention. Results from the project were released in Albany, as well as in several other states where groups sponsored the study.

Participants, who ranged from 12 years old to people in their 50s, volunteered from around the country. All were found to have evidence of the substances in their bodies.

The upshot of the analysis was to find whether compounds known as bisphenol-A, polybrominated diphenyl ethers -- PBDEs -- and phthalates (pronounced: THA-lates) are permanently in the tissues and blood of children, teens and adults.

Additionally, we expose ourselves to xenoestrogens which are present in many of the ingredients used to manufacture plastics:

http://www.fwhc.org/health/xeno.htm
Xenoestrogenic material leaches out of polycarbonate plastics, often used in food and cosmetic packaging - even tin cans thinly lined with polycarbonate plastic leak estrogen into their contents.

Xenoestrogens are estrogens that are not found in nature. They are synthetic, man-made substances that mimic natural estrogen. This fools the body into trying to use them as it would naturally occurring estrogen. Since xenoestrogens are NOT true estrogens, the human system has difficulty processing and dispensing with these pretenders. This in turn affects vital biological functions. This leads to a buildup of the hormonal chemicals, creating hormonal imbalances.

It is believed by many in the natural health field that this is just ONE part of the puzzle as to why young girls are showing early onset puberty. Xenoestrogens also contribute to hormonal imbalances in men and women. Hormonal imbalances have a domino effect that can lead to a multitude of symptoms ranging from sexual or reproductive issues to issues such as cancer and/or heart disease.

Scientists in Germany have found that PET plastics -- the kind used to make water bottles, among many other common products -- may also harbor hormone-disrupting chemicals that leach into the water.

It's too soon to say whether drinking out of PET plastic bottles is harmful to human health, said lead researcher Martin Wagner, an ecotoxicologist at Goethe University in Frankfurt. But it now appears possible that some as-yet unidentified chemicals in these plastics have the potential to interfere with estrogen and other reproductive hormones, just as the infamous plasticizers BPA and phthalates do.
http://dsc.discovery.com/news/2009/04/28/water-bottles-health-print.html

I'm thinking that if I like my man acting like a MAN, my boys remaining BOYS and I don't want any hormonally challenged females running around, I need to toss the plastic bottles.

Many additives used to make plastic more durable and elastic are known to have endocrine-disrupting effects in laboratory tests, and the average developed-world body is suffused with these so-called xenohormone residues. Research suggests that the consequences, though not fully understood, are real: fetal xenohormone exposures have been linked to reduced virility in boys and he early onset of puberty in girls. The effects may even linger in subsequent generations.

It wasn’t known, however, whether xenohormones entered human bodies
from food-packaging plastics in addition to other already-established sources, including polluted air, personal care products and food additives. The latest findings, published recently in Environmental Science and Pollution Research, suggest that packaging is at least partly responsible.
http://www.wired.com/wiredscience/2009/03/plastichormone/

Steve Meyerowitz is the author of a book called Water, The Ultimate Cure (November, 2000, ISBN-10: 1878736205). He recommends glass for food and beverage storage containers. When this isn't possible, the author recommends you investigate the plastics you are using. Look at the bottom of the plastic container for a triangle made out of arrows. Inside that triangle is a number. What follows is a chart showing those codes, what they represent and how those materials are used.

Some source information from: http://www.earthodyssey.com/symbols.html

SYMBOL	MATERIAL	PROPERTIES
1	PETE (or PET) Polyethylene terephthalate	CHARACTERICSTICS: Clear (may be green), strong, shatter-resistant plastic. Thicker PETE bottles are firmer than others and more durable. Used for most transparent bottles. Generally not safe for reuse. Often recycled into carpet yarns. USED TO MAKE: beer bottles, juice bottles, lightweight large-capacity containers, mouthwash bottles, peanut butter containers, salad dressing containers, Soft drink bottles, vegetable oil bottles, water bottles
2	HDPE high-density polyethylene	CHARACTERICSTICS: Soft, but stiff plastic that easily contaminates its contents. Is opaque. Resin can be pigmented or unpigmented and is translucent. Used to package products with a short shelf life. Chemical resistance lends it to use as storage for chemicals. USED TO MAKE: bleach, butter, cereal box liners, detergent, grocery, household cleaner bottles, juice bottles, margarine tubs, milk containers, motor oil bottles, retail carrying bags, shampoo bottles, trash bags, water bottles, yogurt containers
3	PVC polyvinyl chloride	CHARACTERICSTICS: More sturdy; less likely to impart taste, not as widely used for food containers. Stable electrical and physical properties. Chemical and weather resistant. Additives in PVC can increase the risk of birth defects and hormone-related cancers. Its production can be hazardous to workers and the environment. Generally not safe; not recycled. USED TO MAKE: building materials, clear food packaging, cooking oil bottles, cooking oil bottles. detergent bottles, detergent, household products, medical tubing, piping, plastic wrap, shampoo bottles, siding, window cleaner bottles, windows, wire and cable jacketing
4	LDPE low density polyethylene	CHARACTERICSTICS: Tough, flexible and transparent. Used commonly where heat sealing is necessary. Most number 4 plastics are not designed for reuse. Generally, LDPE is not recycled. USED TO MAKE: baby bottle liners, bread bags, other food bags, carpet, clothing, dry cleaning bags, frozen food bags, furniture, squeezable bottles, tote bags, wraps, wire and cable insulation and jacketing
5	PPE or PP Polypropylene	CHARACTERICSTICS: PPE is strong and has a high melting point, making useful in the manufacture of items that hold hot material. PPE is resistant to grease, oil, chemicals and water. Polypropylene has the lowest density of the resins used to manufacture packaging. Recyclable. USED TO MAKE: caps, ketchup bottles, margarine tubs, medicine bottles, reusable food containers, straws, squeeze bottles, syrup bottles, Yogurt containers
6	Polystyrene	CHARACTERICSTICS: PS can leach styrene when heated, a possible endocrine disruptor and human carcinogen. Not safe when heated; has a low melting point. Generally not recycled. USED TO MAKE: aspirin bottles, carry-out containers, compact disc jackets, cups, cutlery, egg cartons, foam meat trays, take our containers, plates
7	PC Polycarbonate plastic	CHARACTERICSTICS: PC is a group that can include various other plastics. It has limited recycling potential. PC is strong and rigid; most often used for 5 gal. water cooler jugs. Because it imparts no taste to its contents, PC has a long history of being used in baby bottles & food storage containers (30+ years). PC can leach out the hormone-disruptor bisphenol A, especially when heated. The label "Other" includes resins which don’t fall into the category of 1, 2, 3, 4, 5, or 6, or combinations of one or more of these resins. USED TO MAKE: baby bottles, five-gallon water jugs, food product bottles, reusable sports water bottles, three and five gallon water bottles

BUT WHAT IF YOU REALLY NEED A PLASTIC THING-A-MA-BOB?

There IS a way to make your own bio plastic. If a proper mold can be fashioned, this method could be used to repair many favorite items in the home.

You will need:
* Non stick pan
* Stove Top or Hot Plate
* 1 Tbsp powdered starch (tapioca, corn, potato)Spatula wooden spoon
* 4 Tbsp cold water
* 1 tsp glycerine
* 1 tsp distilled white vinegar
* silicone pad or aluminum foil

Make your own bioplastic

Coming soon: How to make your own starch.

read more “ WHAT'S IN THE PLASTIC? MAKE YOUR OWN! ”