SOME YUMMY THINGS TO MAKE...Even With Food Storage Stuff

WHOLE WHEAT PITA BREAD

2 Tbsp. Dry Yeast
3 C. Warm Water 120-130 degrees F
1 tsp. Salt
4 Tbsp. Olive Oil
8 C. Whole Wheat Flour & White Flour Mix (as desired)
1 Spoonful of Honey

Sprinkle yeast on water (& a spoon of honey). Add salt and oil, then add flour. Knead until smooth & elastic by hand. Set 1 hour. Form & Roll out - No Rising. Place on flour dusted pans & bake @ 500 degrees 5-6 min.



HUMMUS

In Blender:
2 1/4 C. Cooked Chick-Peas (Garbonzo Beans)
1/4 C. Bean Liquid
1/4 C. Lemon Juice (1 lemon)
1-2 cloves Garlic, finely minced - to your taste
1/4 - 1 tsp. Salt - to taste

Puree all in blender, adding liquid for smooth creamy puree. Transfer to shallow serving bowl. Gradually add: 4 Tbsp. Tahini (sesame seed butter)
1-2 Tbsp Olive Oil

Balance ingredients to form a thick, light paste. Let stand about 30 minutes so flavors develop. Sprinkle with 2 Tbsp. Chopped Parsley (optional). Yum

Emily's Whole Wheat Bread Recipe

Okay...so I thought I could bake a pretty good loaf of whole wheat bread, until... I had my friend Emilies bread & WOW, she put mine to shame! For the longest time we couldn't figure out what the difference was in our bread. Mine was great right out of the oven, but hers was AWESOME out of the oven AND several days later. It was moist, soft & elasticy (is that a word??) like store bought bread. We compared recipes & realized she does three things different. First, her recipe has Vital Wheat Gluten in it, second, she 'sponges' her dough (I will explain this process below), and third she uses special bread pans (not really...just ones that actually make your bread come out without ripping the sides apart!) These three additions to your homemade bread will make ALL the difference! So...here is the 'secret' recipe:

Emilie's Whole Wheat Bread

Makes 4 8/4 inch loaves.

7 c. whole wheat flour (grind your own if you have a wheat grinder)
2/3 c. vital wheat gluten
2 1/2 T. instant yeast

5 c. steaming hot water (120-130 F)

2 T. salt
2/3 c. oil
2/3 c. honey or 1 c. sugar (I like honey the best!)
2 1/2 T. bottled lemon juice

5 c. whole wheat flour

Mix together the first three ingredients in your mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes (this is called sponging). Add salt, oil, honey or sugar, and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from the sides of the bowl. This makes very soft dough.

Pre-heat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide, shape into loaves place in oiled bread pans. Let rise in warm oven for 10-15 minutes until dough reaches top of pan. Do not remove bread from oven; turn oven to 350 F and bake for 30 minutes. Remove from pans and cool on racks. This recipe can be halved to make 2 loaves.

*She ONLY uses Bakers Secret 8x4 inch non stick pans (we could only find them at Smith's grocery store, strange enough).

**Another tip..when the dough is put into the bread pans, squish the dough softly into the corners of your bread loaf pans. This will make your bread cook more evenly and not have the large lump in the middle of your loaf.

FAMILY HOME EVENING - YUMMY TREAT ! 100% WHOLE WHEAT CINNAMON ROLLS

EZ Wheat Bread recipe
(This recipe is from the wonderful EVERYDAY FOOD STORAGE website)
1 1/4 cup warm water
1 Tblsp active dry yeast
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour (or whatever combination white/wheat you like..I use 100% hard white wheat)
1/4 cup wheat gluten
1 tsp salt
2 Tblsp nonfat non instant dry milk
1 Tblsp butter/margarine/oil
1 Tblsp vinegar
1/4 cup potato flakes (NOT potato pearls)

Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped.

If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations. (only one loaf will fit in a bread maker)

Cinnamon Roll Filling
1 c. packed brown sugar
1-2 T. cinnamon
1/3 c. butter

Cream ingredients together and spread over rolled out dough.

Cream Cheese Frosting
4 oz. (half a bar) cream cheese (I use fat free)
1/2 c. butter
2 c. powdered sugar
1 t. vanilla

Cream together cream cheese and butter (I know I didn’t do this in the video…it was only because I forgot…don’t make my same mistake!) slowly add in 2 c. powdered sugar and vanilla. Store leftovers in the fridge.

100 ITEMS TO DISAPPEAR FIRST IN A PANIC

100 Items to Disappear First in A Panic
By Joseph Almond

#1. Generators … Gas storage, risky. Noisy..target of thieves; maintenance, etc.)
#2. Water Filters/Purifiers
#3. Portable Toilets
#4. Seasoned Firewood wood takes 6 – 12 mos. to become dried for home uses)
#5. Lamp Oil, Wicks, Lamps (First choice: Buy CLEAR oil. If scarce, stockpile ANY!)
#6. Coleman Fuel (Impossible to stockpile too much.)
#7. Guns, Ammunition, Pepper Spray, Knives, Clubs, Bats & Slingshots
#8. Hand-Can openers & hand egg beaters, whisks (Life savers!)
#9. Honey/Syrups/white, brown sugars
#10. Rice – Beans – Wheat
#11. Vegetable oil (for cooking) (Without it food burns/must be boiled, etc.)
#12. Charcoal & Lighter fluid (Will become scarce suddenly.)
#13. Water containers (Urgent Item to obtain. Any size.
#14. Mini Heater head (Propane) (Without this item, propane won’t heat a room.)
#15. Grain Grinder (Non-electric)
#16. Propane Cylinders (Urgent: Definite shortages will occur)
#17. Survival Books (I like Stan Deyo’s, keep it handy)
#18. Mantles: Aladdin, Coleman, etc. (Without this, longer-term lighting is difficult.)
#19. Baby Supplies: Diapers/formula/ointments/aspirin, etc
#20. Washboards (buy a Breathing Washer…good for non-emergeny too.. cheap)
#21. Cookstoves (Propane, Coleman & Kerosene)
#22. Vitamins (Critical, due to forced daily canned food diet)
#23. Propane Cylinder Handle-Holder (Urgent: Small canister use is dangerous without this)
#24. Feminine Hygiene/Haircare(shampoo can be used as liquid soap) /Skin products
#25. Thermal underwear (Tops and bottoms)
#26. Bow saws, axes and hatchets & Wedges (also, honing oil)
#27. Aluminum foil Reg. & Hvy. Duty (Great Cooking & Barter item)
#28. Gasoline containers (Plastic or Metal)
#29. Garbage bags (Impossible to have too many.)
#30. Toilet Paper, Kleenex, paper towels
#31. Milk – Powdered & Condensed (Shake liquid every 3 to 4 months.)
#32. Garden seeds (Non-hybrid) (A MUST)
#33. Clothes pins/line/hangers (A MUST)
#34. Coleman’s Pump Repair Kit: 1(800) 835-3278
#35. Tuna Fish (in oil)
#36. Fire extinguishers (or.. large box of Baking soda in every room…)
#37. First aid kits
#38. Batteries (all sizes…watch Expiration date)
#39. Garlic, spices & vinegar, baking supplies
#40. BIG DOGS (and plenty of dog food)
#41. Flour, yeast & salt
#42. Matches: “Strike Anywhere” preferred. Boxed, wooden matches go first.)
#43. Writing paper/pads/pencils/solar calculators
#44. Insulated ice chests (good for keeping items from freezing in Wintertime)
#45. Workboots, belts, Levis & durable shirts
#46. Flashlights/LIGIITSTICKS & torches, “No.76 Dietz” Lanterns
#47. Journals, Diaries & Scrapbooks (Jot down ideas, feelings, experiences: Historic times!)
#48. Garbage cans Plastic (great for storage, water, transporting – if with wheels)
#49. Men’s Hygiene: Shampoo, Toothbrush/paste, Mouthwash/floss, nail clippers,etc
#50. Cast iron cookware (sturdy, efficient)
#51. Fishing supplies/tools
#52. Mosquito coils/repellent sprays/creams
#53. Duct tape (this might be #1.. (a do-it-yourself wonder)
#54. Tarps/stakes/twine/nails/rope/spikes
#55. Candles
#56. Laundry detergent (Liquid)
#57. Backpacks & Duffle bags
#58. Garden tools & supplies
#59. Scissors, fabrics & sewing supplies
#60. Canned Fruits, Veggies, Soups, stews, etc.
#61. Bleach (NOT scented: 4 to 6% sodium hypochlorite)
#62. Canning supplies (Jars/lids/wax)
#63. Knives & Sharpening tools: files, stones, steel
#64. Bicycles…Tires/tubes/pumps/chains, etc.
#65. Sleeping bags & blankets/pillows/mats
#66. Carbon Monoxide Alarm (battery powered)
#67. Board Games Cards, Dice
#68. d-Con Rat poison, MOUSE PRUFE II, Roach Killer
#69. Mousetraps, Ant traps & cockroach magnets
#70. Paper plates/cups/utensils (stock up, folks…)
#71. Baby Wipes, oils, waterless & Anti-bacterial soap (saves a lot of water)
#72. Rain gear, rubberized boots, etc.
#73. Shaving supplies (razors & creams, talc, after shave)
#74. Hand pumps & siphons (for water and for fuels)
#75. Soysauce, vinegar, boullion/gravy/soup base
#76. Reading glasses (have extras.. good barter item)
#77. Chocolate/Cocoa/Tang/Punch (water enhancers)
#78. Old phone books might come in handy.. TP is hard to store
#79. Woolen clothing, scarves/ear-muffs/mittens
#80. Boy Scout Handbook
#81. Roll-on Window Insulation Kit
#82. Graham crackers, saltines, pretzels, Trail mix/Jerky
#83. Popcorn, Peanut Butter, Nuts
#84. Socks, Underwear, T-shirts, etc. (extras)
#85. Lumber (any and all types)
#86. Wagons & carts (for transport to & from open Flea markets)
#87. Cots & Inflatable mattresses (for extra guests)
#88. Gloves: Work/warming/gardening, etc.
#89. Lantern Hangers
#90. Screen Patches, glue, nails, screws, nuts & bolts

Short URL: http://prepareuniversity.org/?p=293

We'll need FUEL...But what kind of fuel ???

Fuel translates into Heat and light. In a world turned up-side down switches and dials won’t do us much good, we’ll need FUEL… But what kind of fuel.

I have distilled some fuels to their basic uses.. Some store and some don’t, some travel, some are readily available and some perishable or dangerous, each has it’s benefit. You will surely need several and will have to make the decision according to your budget and your needs.

FUEL FACTS …part 1
CANDLES: Store candles in a cool area. Store at least 3 candles per day
¾” diameter x 4” burns about 2 hours. 7/8” diameter x 4” burns about 5 hours.
2” x 9” burns about 7.5

CANNED HEAT: Stores easily and can be used indoors. A 7-ounce can burns about 1-1/2 hours. It will evaporate over long periods of time, especially if stored in warm environment.

CHARCOAL: Use for outdoor cooking only. Stores indefinitely if kept dry. Use good quality like Kingsford for easier lighting and better burn time. When used in an applebox oven, use 1 briquette for every 35 degrees burns for 35 minutes. For Dutch oven cooking, use the oven size in inches plus 3 briquettes on top and the oven size in inches minus 3 briquettes on the bottom for 350-375 degrees. 1 hour per day baking in applebox oven = 20 – #15 lb bags charcoal.

CHARCOAL: Use for outdoor cooking only. Stores indefinitely if kept dry. Use good quality like Kingsford for easier lighting and better burn time. When used in an applebox oven, use 1 briquette for every 35 degrees burns for 35 minutes. For Dutch oven cooking, use the oven size in inches plus 3 briquettes on top and the oven size in inches minus 3 briquettes on the bottom for 350-375 degrees. 1 hour per day baking in applebox oven = 20 – #15 lb bags charcoal.

COOKING OIL: Emergency candles can be made from oil. Take a piece of string, lay one end in cooking oil and allow the other end to hang over the edge of jar. Light the dry end. Use 7-8 strings for more light. These are very smoky and should be used only when nothing else is available

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10 CHEAP FAMILY DATES

Big Fun Without Spending a Dime
from GRANDPARENTS.COM website.

My parents, Ruth and John Kloha of Holly Springs, Miss., are experts at stretching a dollar without making serious sacrifices in their lives.

"We do need to watch our pennies these days, but we can still have a lot of fun," says Ruth, 75.

Being resourceful as they are, the Kloha family has dug deep into a bagful of time-tested, kid-friendly activities, and they're sharing ten of their best ideas for entertaining the grandchildren at home when the budget's a wee bit tighter.

Camp out at home

Grab some marshmallows and sit around the fire pit or the grill for an evening of s'mores and spooky stories. When it's bedtime, head back in for some "tent-making," using card tables or large corrugated boxes as the frame for a bedsheet tent. Throw in some sleeping bags, along with a few flashlights, and you have a do-it-yourself campout. If that goes well, you can take the little ones camping in the wilderness the next time.

Kick it, old-school

With the popularity of Dancing With the Stars, why not plan an old-school dance-off? Grandparents, fire up the turntable and teach the kids the Bunny Hop or the Electric Slide. The kids can haul out their MP3 players and show you the newest version of the Cha Cha Slide. Great for fitness and an evening of laughs.

Plan a pasta night

Grandkids love to cook, and parents often hate to turn them loose in the kitchen. You can bridge the divide by letting them cook at your place, assembling ingredients for a homemade marinara sauce. Along the way, you can teach them about different pasta shapes. (Follow with an ice cream sundae bar, and you may get an extra hug.) If you can stand the after-mess, you've avoided the price of eating out.

Clean up for cash

Invite the grandchildren to pick up around your place, with the incentive of allowing them to keep all the loose change they find while vacuuming sofa cushions or under chairs.

Rediscover old movies and VHS films

If you're like many families, you probably have a treasure trove of home movies, old MGM musicals, or (like my dad) videotaped vintage cartoons that the grandkids may not have seen. They'll love watching videos of their own parents as kids, and you may also find them well entertained by Gene Kelly's choreography, or by an old Tom and Jerry episode.

Use your bird brains

Your neighborhood's a veritable ornithological laboratory. And there are many ways to make birding a family event. For the younger ones, count as many birdies as you can on a walk around the block. For the older ones, bring along a journal to record various species.

Get your hands dirty

Gardens are not only about planting and weeding — they’re also a place for exploring the creepy-crawly life beyond your back door. If your grandchild isn't squeamish, take a flashlight and scoop up handfuls of soil for closer examination.You might be surprised at what you'll find. Get them their own little garden tools for added fun.

Finger paint with shaving cream

No need to buy expensive art supplies. Grandpa's shaving cream makes a great finger-painting medium. Spray a dollop on a moisture-proof surface, and let younger grandkids dig in. The best part is cleanup.

Teach them "lost" pastimes

The old home arts of sewing, knitting, and crocheting aren't gone, but they've been swept aside in favor of soccer leagues and music classes. Pull out the needle-and-thread basket, and teach older grandchildren how to mend socks, sew buttons on clothing, or create works of framable art to take home.

Have the grandchildren teach you

Learn about their video games while you wait for home-baked cookies to come out of the oven. Grandsons will be all too happy to explain every aspect of the latest handheld gaming systems. Often, this is a key way to connect with the younger, tech-savvy generation.

WELCOME TO BECOMING BETTER PREPARE

WELCOME ALL !

Welcome to the
Fear Not
PREPARE EVERY NEEDFUL THING
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This blog site has been created to encourage and support our community members. To educate and inform of the latest information available in

EMERGENCY PREPAREDNESS AND FOOD-STORAGE

YOUR COMMENTS AND IDEAS ARE WELCOMED !

Our Mission is to post a wide variety of helpful information and resources for you to prepare your families in the event of an emergency and to promote provident living that will bring you peace of mind.

23 Ingenious Uses for WHITE VINEGAR

23 Ingenious Uses for White Vinegar
By Melissa Breyer

About 10,000 years ago, ancient people discovered a product that would change lives forever. Wine had been around for a while, but after some was allowed to oxidize, vinegar was born. It became an immediate hit. The Babylonians used vinegar as a preservative, as did Ancient Greeks and Romans. Some peoples, including the Chinese, believed that vinegar was a tonic that would give them strength and vitality, as well as bestow healing properties. Legend has it that Hannibal only succeeded in crossing the Alps because his armies heated mountain boulders and doused them with vinegar, causing the rocks to crumble and clear the path.

Vinegar’s magic ingredient is acetic acid, which comprises about 5 percent of the finished product. Vinegar has been produced commercially for about 2,500 years, making it one of the oldest products in use by humans. There are many different types of vinegar out there, all produced by the oxidization of alcohol into acetic acid, but white vinegar is the most useful and the most versatile by far.

White vinegar has dozens of household applications, and the best part is that it’s green. It’s enjoying a newfound popularity as many people try to avoid toxic or harsh cleaning chemicals around their pets and children, as well as save money by making their own cleansers. Not to mention that vinegar is cheap, it’s versatile, and it doesn’t irritate allergies like some fragranced cleansers. Chances are, whenever you run into a household funk, vinegar is your answer.

Kitchen Remedies: Besides adding zest to salad dressings, white vinegar is handy for many cooking tasks.

1. Adding a few tablespoons of white vinegar to the water when poaching eggs helps the whites stay formed. Add a few tablespoons to the water when boiling eggs, and if any shells crack, the whites won’t leak out.

2. If your leafy veggies are wilted, soaking them in cold water with a little vinegar can perk them right up.

3. After chopping an onion, you can eliminate the odor from your hands by rubbing them with a bit of white vinegar.

4. When cooking any vegetables from the cabbage family (like broccoli or cauliflower), adding a little vinegar to the water will perk up the taste and reduce the gassiness they can induce. This also works when cooking beans, making Mexican food a far more attractive option.

Cleaning House: Vinegar can help with a variety of cleaning tasks, since the acid acts as a disinfectant and an odor neutralizer.

5. Clean and deodorize the garbage disposal by mixing equal parts vinegar and baking soda and putting it down the drain. After letting this fizzing mixture sit for a few minutes, flush out the drain with warm water for a clean and stink-free sink.

6. The steam from a boiling a bowl of vinegar and water can loosen caked-on food and get rid of odors in the microwave, too.

7. One of my favorite vinegar remedies and my personal weapon against fruit flies is to set out a small dish of white vinegar and some smashed fruit, covered with plastic wrap with some holes in it–the flies crawl into the trap, but can’t get out.

8. If your stemware is cloudy from the dishwasher, wrap the glasses in paper towels soaked in vinegar, let them sit, and the cloudy deposits will rinse right off.

9. There’s no need to use bleach on tile grouting when you can let vinegar soak on it and then scrub with a toothbrush.

10. Bring lightly scuffed or dirty DVDs back to life by wiping them down with some vinegar on a soft cloth.

11. If you have water condensation marks on your wood, just rub the piece of furniture with equal parts vinegar and vegetable oil to remove them. Make sure to rub with the grain, and then invest in a set of coasters.

Cleaning Clothes: Vinegar works magic on upholstery and fabric, too.

12. If a child has an “accident” on a mattress, clean it with a solution of vinegar and water. Afterwards, pour some baking soda onto the mattress, and brush or vacuum the residue once it’s dry.

13. Spraying vinegar onto deodorant-stained shirts before the wash can remove the discoloration. It’s also great for fighting mustard, tomato sauce, or ketchup stains.

14. Adding a cupful of vinegar to the rinse cycle of your washing machine can freshen up bright colors and give you cleaner laundry. Acetic acid won’t harm fabrics, but it dissolves the soap residue that can dull dark clothing. It also acts as a fabric softener, a static reducer, and a mildew-inhibitor.

15. Vinegar will also loosen chewing gum stuck to car upholstery, rugs, and carpeting.

Outdoor Solutions: Tough enough even for the outdoors, vinegar can function as a car cleaner and an organic pest remover.

16. If your car still sports a bumper sticker from two elections ago, remove it by spraying the decal with white vinegar to saturate the area, and the sticker will peel off in a few hours. (You might need to spray it a few times.)

17. Wiping down your car windows and windshield with a three-to-one vinegar-water mixture can keep them frost-free in the wintertime.

18. Kill weeds and crabgrass growing in sidewalks and driveways by pouring vinegar onto them. A half-and-half solution of vinegar and water can even kill garden slugs if it’s sprayed directly onto them.

19. To extend the life of cut flowers, add a few tablespoons of vinegar to the water in their vase, along with a teaspoon of sugar.

Pet Protection: There’s no need to use chemicals near pets when vinegar can handle most cleaning and bathing tasks.

20. Wipe out itchy ears with undiluted vinegar to keep dogs and cats from scratching at them.

21. Cats avoid vinegar, so to keep them from scratching furniture or sitting on certain areas, spray a vinegar solution onto the spot.

22. For outdoor areas, soak a sponge in vinegar and place it in the forbidden area to keep cats away. If kitty likes to mark his territory, spraying the area with vinegar can help eliminate the smell and deter recurrences.

23. Vinegar also gets rid of skunk odor. Soak the animal with a half-and-half vinegar and water solution, and then rinse with fresh water.

Vinegar can disinfect, deodorize, and de-gunkify just about everything. From shower curtains to sofa cushions, there’s not much that it can’t do. As an alternative to expensive and harsh cleaning chemicals, vinegar is something you can feel good about keeping in your cupboards. White vinegar and baking soda can even remove product buildup from hair and leave it soft and manageable. A product that can clean you, the dog, your car, and your house is what I’d call a good, green buy.

40 Fantastic Uses for BAKING SODA

40 FANTASTIC USES FOR BAKING SODA
by Melissa Breyer

Most of us know that baking soda can be used for more than just making homemade cookies and other dough rise. It's not uncommon to see an open box of this leavening agent deodorizing refrigerators, for example. But did you know that there are at least 40 different ways to use baking soda?

Baking soda makes a perfect stand-in for many personal care, cleaning, and deodorizing products. The list of benefits is long: It is inexpensive, free of toxic chemicals, versatile, and effective.

Wondering how baking soda, aka sodium bicarbonate, works its magic? It helps regulate pH — keeping a substance neither too acidic nor too alkaline. When baking soda comes in contact with either an acidic or an alkaline substance, its natural effect is to neutralize that pH. Beyond that, baking soda has the ability to retard further changes in the pH balance, known as buffering.

This dual capability of neutralizing and buffering allows baking soda to do things such as neutralize acidic odors (like in the refrigerator) as well as maintain neutral pH (like in your laundry water, which helps boost your detergent's power). It's a simple reaction, but one that has far-reaching effects for a number of cleaning and deodorizing tasks.

And so without further ado, here are some of the many creative ways you can use baking soda.

Personal Care
1. Make toothpaste
A paste made from baking soda and a 3 percent hydrogen peroxide solution can be used as an alternative to commercial non-fluoride toothpastes. (Or here’s a formula for a minty version.) You can also just dip your toothbrush with toothpaste into baking soda for an extra boost.

2. Freshen your mouth
Put one teaspoon in half a glass of water, swish, spit, and rinse. Odors are neutralized, not just covered up.

3. Soak oral appliance
Soak oral appliances (like retainers, mouthpieces, and dentures) in a solution of 2 teaspoons baking soda dissolved in a glass or small bowl of warm water. The baking soda loosens food particles and neutralizes odors to keep appliances fresh. You can also brush appliances clean using baking soda.

4. Use as a facial scrub and body exfoliant
Give yourself an invigorating facial and body scrub. Make a paste of 3 parts baking soda to 1 part water. Rub in a gentle circular motion to exfoliate the skin. Rinse clean. This is gentle enough for daily use.

5. Skip harsh deodorant
Pat baking soda onto your underarms to neutralize body odor.

6. Use as an antacid
Baking soda is a safe and effective antacid to relieve heartburn, sour stomach, and/or acid indigestion. Refer to baking soda package for instructions.

7. Treat insect bites and itchy skin
For insect bites, make a paste out of baking soda and water, and apply as a salve onto affected skin. To ease the itch, shake some baking soda into your hand and rub it into damp skin after bath or shower.

8. Make a hand cleanser and softener
Skip harsh soaps and gently scrub away ground-in dirt and neutralize odors on hands with a paste of 3 parts baking soda to 1 part water or 3 parts baking soda with gentle liquid hand soap. Then rinse clean.

9. Help your hair
Vinegar is amazing for your hair, but baking soda has its place in the shower too. Sprinkle a small amount of baking soda into your palm along with your favorite shampoo. Shampoo as usual and rinse thoroughly — baking soda helps remove the residue that styling products leave behind so your hair is cleaner and more manageable.

10. Clean brushes and combs
For lustrous hair with more shine, keep brushes and combs clean. Remove natural oil build-up and hair product residue by soaking combs and brushes in a solution of 1 teaspoon of baking soda in a small basin of warm water. Rinse and allow to dry.

11. Make a bath soak
Add 1/2 cup of baking soda to your bath to neutralize acids on the skin and help wash away oil and perspiration. It also makes your skin feel very soft. Or just focus on soothing your feet. Dissolve 3 tablespoons of baking soda in a tub of warm water and soak feet. Gently scrub.



Cleaning

12. Make a surface soft scrub
For safe, effective cleaning of bathroom tubs, tile, and sinks — even fiberglass and glossy tiles — sprinkle baking soda lightly on a clean damp sponge and scrub as usual. Rinse thoroughly and wipe dry. For extra cleaning power, make a paste with baking soda, coarse salt, and liquid dish soap — let it sit then scour off.

13. Hand-wash dishes and pots and pans
Add 2 heaping tablespoons baking soda (along with your regular dish detergent) to the dish water to help cut grease and foods left on dishes, pots, and pans. For cooked-on foods, let them soak in the baking soda and detergent with water first, then use dry baking soda on a clean damp sponge or cloth as a scratch-less scouring powder.

14. Freshen sponges
Soak stale-smelling sponges in a strong baking soda solution to get rid of the mess (4 tablespoons of baking soda dissolved in 1 quart of warm water). For more thorough disinfecting, use the microwave.

15. Clean the microwave
Baking soda on a clean damp sponge cleans gently inside and outside the microwave and never leaves a harsh chemical smell. Rinse well with water.

16. Polish silver flatware
Use a baking soda paste made with 3 parts baking soda to 1 part water. Rub onto the silver with a clean cloth or sponge. Rinse thoroughly and dry for shining sterling and silver-plate serving pieces.

17. Clean coffee and tea pots
Remove coffee and tea stains and eliminate bitter off-tastes by washing mugs and coffee makers in a solution of 1/4 cup baking soda in 1 quart of warm water. For stubborn stains, try soaking overnight in the baking soda solution and detergent or scrubbing with baking soda on a clean damp sponge.

18. Clean the oven
Sprinkle baking soda onto the bottom of the oven. Spray with water to dampen the baking soda. Let sit overnight. In the morning, scrub, scoop the baking soda and grime out with a sponge, or vacuum, and rinse.

19. Clean floors
Remove dirt and grime (without unwanted scratch marks) from no-wax and tile floors using 1/2 cup baking soda in a bucket of warm water — mop and rinse clean for a sparkling floor. For scuff marks, use baking soda on a clean damp sponge, then rinse.

20. Clean furniture
Clean and remove marks (even crayon) from walls and painted furniture by applying baking soda to a damp sponge and rubbing lightly. Wipe off with a clean, dry cloth.

21. Clean shower curtains
Clean and deodorize your vinyl shower curtain by sprinkling baking soda directly on a clean damp sponge or brush. Scrub the shower curtain and rinse clean. Hang it up to dry.

22. Boost your liquid laundry detergent
Give your laundry a boost by adding 1/2 cup of baking soda to your laundry to make liquid detergent work harder. A better balance of pH in the wash gets clothes cleaner, fresher, and brighter. Or you can add 1/2 cup of baking soda to the rinse cycle for fresher sheets and towels or to neutralize gym clothes and odoriferous clothing.

23. Clean and freshen sports gear
Use a baking soda solution (4 tablespoons baking soda in 1 quart warm water) to clean and deodorize smelly sports equipment. Sprinkle baking soda into golf bags and gym bags to deodorize and clean golf irons (without scratching them!) with a baking soda paste (3 parts baking soda to 1 part water) and a brush. Rinse thoroughly.

24. Remove oil and grease stains
Use baking soda to clean up light-duty oil and grease spills on your garage floor or in your driveway. Sprinkle baking soda on the spot and scrub with a wet brush.

25. Clean batteries
Baking soda can be used to neutralize battery acid corrosion on cars, mowers, etc., because its a mild alkali. Be sure to disconnect the battery terminals before cleaning. Make a paste of 3 parts baking soda to 1 part water and apply with a damp cloth to scrub corrosion from the battery terminal. After cleaning and reconnecting the terminals, wipe them with petroleum jelly to prevent future corrosion. Please be careful when working around a battery — they contain a strong acid.

26. Clean cars
Use baking soda to clean your car lights, chrome, windows, tires, vinyl seats, and floor mats without worrying about unwanted scratch marks. Use a baking soda solution of 1/4 cup baking soda in 1 quart of warm water. Apply with a sponge or soft cloth to remove road grime, tree sap, bugs, and tar. For stubborn stains use baking soda sprinkled on a damp sponge or soft brush. Eliminate odors by sprinkling baking soda directly on fabric car seats and carpets. Wait 15 minutes (or longer for strong odors) and vacuum up the baking soda.



Deodorizing

27. Deodorize your refrigerator
Place an open box in the back of the fridge to neutralize odors.

28. Deodorize trashcans and recyclables
Sprinkle baking soda on the bottom of your trashcan to keep stinky trash smells at bay. Clean your recyclables container periodically by sprinkling baking soda on a damp sponge. Wipe clean and rinse. Also, sprinkle baking soda on top as you add recyclables to the bin.

29. Deodorize drains and garbage disposals
To deodorize your sink and tub drains and garbage disposal and keep lingering odors from resurfacing, pour 1/2 cup of baking soda down the drain while running warm tap water — it will neutralize both acid and basic odors for a fresh drain. (This a good way to dispose of baking soda that is being retired from your refrigerator.)

30. Deodorize and clean dishwashers
Use baking soda to deodorize before you run the dishwasher and then as a gentle cleanser in the wash cycle.

31. Deodorize lunch boxes
Between uses, place a spill-proof box of baking soda in everyone’s lunch box to absorb lingering odors.

32. Remove odor from carpets
Liberally sprinkle baking soda on the carpet. Let set overnight or as long as possible (the longer it sets the better it works). Sweep up the larger amounts of baking soda, and vacuum up the rest. (Note that your vacuum cleaner bag will get full and heavy.) An added bonus: You'll also deodorize your vacuum cleaner.

33. Freshen closets
Place a box on the shelf to keep the closet smelling fresh.

34. Deodorize pet items
Cover the bottom of your cat box with baking soda, then fill as usual with litter. To freshen between changes, sprinkle baking soda on top of the litter after a thorough cleaning. Eliminate odors from your pet's bedding by sprinkling liberally with baking soda, wait 15 minutes (or longer for stronger odors), then vacuum up.

35. Deodorize sneakers
Keep odors from spreading in smelly sneakers by shaking baking soda into them when not in use. Shake out before wearing.

36. Freshen stuffed animals
Keep favorite cuddly toys fresh with a dry shower of baking soda. Sprinkle baking soda on and let it sit for 15 minutes before brushing off.



Miscellaneous
37. Cure all camping needs
Baking soda is a must-have for your next camping trip. It's a dish-washer, pot-scrubber, hand-cleanser, deodorant, toothpaste, and fire extinguisher, and has many other uses.

38. Extinguish fires
Baking soda can help in the initial handling of minor grease or electrical kitchen fires, because when baking soda is heated, it gives off carbon dioxide, which helps to smother the flames. For small cooking fires (frying pans, broilers, ovens, grills), turn off the gas or electricity if you can safely do so. Stand back and throw handfuls of baking soda at the base of the flame to help put out the fire — and call the fire department just to be safe.

39. Care for the septic system
Regular use of baking soda in your drains can help keep your septic system flowing freely. One cup of baking soda per week will help maintain a favorable pH in your septic tank.

40. Scrub fruits and vegetables
Baking soda is the food safe way to clean dirt and residue off fresh fruit and vegetables. Just sprinkle a little on a clean damp sponge, scrub and rinse. Here’s another way to clean your vegetables as well.

OK, so there are my 40 suggestions (with a little help from the Arm & Hammond baking soda site, thank you). Do you have any tips or tricks that I missed? Please share in the comments.

9 NUTRITION MYTHS EXPOSED

9 Nutrition Myths Exposed
By Joe Wilkes (edited by P.Duvall)

Every fall, the publishing industry begins a new cycle of hitting bookstore shelves with diet books, just in time to help assuage winter holiday guilt and prepare for New Year's resolutions. At the same time, TV stations are in the throes of sweeps periods and launching a new season. You know this phenomenon is in full swing when you start hearing the local news and talk show pitches: "You can lose 10 pounds in 1 week and eat whatever you want!" or "A common ingredient in your kitchen that will burn off fat without exercise! Tune in at 11 to see what it is!" Then in the next media cycle there'll be new books and news stories telling us how these miracle cures were all a load of hooey, but there are brand-new miracle cures that really work! Here are some common nutrition myths that have gone in and out of fashion over the years—and the real truth behind the hype.

Myth #1: Fat makes you fat.

People confuse dietary fat, the fat that we eat, with body fat, the adipose tissue that makes up our spare tires and thunder thighs. But while it's true that dietary fat contains twice as many calories per gram as carbohydrates and protein, what actually makes us fat isn't the dietary fat, it's the calories in that fat. In fact, the calories in the carbohydrates and the calories in the protein can also make us fat. Dietary fat is very important to human health, and should make up around 25 to 30 percent of our caloric intake. For one thing, fat helps with the absorption of several vitamins that are only fat soluble, including vitamins A, D, E, and K. Fats also include heart-healthy omega-3 fatty acids. Artery-clogging saturated fats and trans fats should be mostly avoided though, as they will raise blood cholesterol levels (see #2) and clog arteries with plaque.

In the 1980s, fats became vilified by regulatory and health agency reports as being unhealthy overall. The reasoning was that while the agencies were largely targeting saturated fats (as found in animal and dairy products), they believed it would be simpler to tell Americans to avoid all fats instead of having to explain the complexities of saturated, unsaturated, monounsaturated, polyunsaturated, hydrogenated fats, etc. Because of these warnings, the food industries began marketing scores of low-fat or fat-free versions of products. In many cases, they would replace the missing fat with sugar or starch. So while there would be less fat, there would be almost as many—and sometimes more—calories. Consumers would eat twice as many of the new "reduced-fat" treats and wonder why they weren't losing any weight.

As more studies have come out extolling the benefits of healthy unsaturated fats, like those found in olive oil, avocados, nuts, fish, etc., more specific recommendations have been made to increase the allowance of good dietary fats while decreasing the allowance of saturated and trans fats. In fact, many makers of cookies, breakfast cereals, and snack chips now trumpet "No Trans Fats" on their packaging. That's great, but don't be fooled into thinking this means there are any fewer calories. Just because the manufacturer has shown restraint in not making the food even unhealthier doesn't mean that it's suddenly health food. Some of these "No Trans Fats" products never had trans fats to begin with, but it's good marketing to proclaim it. Now poison free! Not quite as toxic! Just as fattening with less artery plaque! For your health, check the labels and make sure that the kind of fat in the product is unsaturated—and make sure there aren't too many calories for your waistline. A day's dietary fat intake should be around 60 to 70 grams.

Myth #2: Foods high in cholesterol give you high cholesterol.

As with dietary fat, foods with high dietary cholesterol levels are believed by many to raise blood cholesterol levels. High blood cholesterol levels have been linked to heart disease and stroke, and levels should be monitored. However, our bodies need some cholesterol for normal cellular function and to assist in the production of bile, which helps the body digest fat. Unfortunately, because dietary and blood cholesterols have been given the same name, people take an attitude of "cholesterol in, cholesterol out." In fact, studies are increasingly showing that high blood cholesterol comes from a diet high in saturated fats, while foods high in dietary cholesterol have a fairly negligible effect on high blood cholesterol. Foods high in dietary cholesterol but low in saturated fat, including eggs, shrimp, lobster, crab, clams, and other shellfish, can be safely eaten in moderation without having much effect on blood cholesterol levels. Where this misunderstanding of the causal link between dietary and blood cholesterol levels may have also come from is that many non-seafood animal products contain high levels of dietary cholesterol as well as high levels of saturated fat. So if double cheeseburgers are making regular appearances in your diet, you're going to see a spike in your cholesterol score—but it'll be from the saturated fat.

Myth #3: Snacking will cause weight gain.

Isn't this what Mom always said? "No snacking or you'll ruin your appetite!" Good! Go ahead, ruin your appetite! If you ruin your appetite, you won't eat so much dinner. Nutrition experts have pretty much come to a consensus that you're much better off having six small meals over the course of the day than two or three giant meals. You'll give your body a steady source of fuel and keep your blood sugar levels and metabolism at an even keel all day long. If you think back to our caveman days, before we sat down to eat civilized meals, we probably just wandered the forests and jungles, eating when we were hungry or when the opportunity arose. Those instincts are worth listening to today. If you have a hunger pang at three o'clock in the afternoon, don't stifle it because you know you're having dinner at seven. You'll be so hungry, you'll approach dinner like maniac, eating way more than you would have if you had merely satisfied your afternoon hunger with a piece of fruit or a handful of nuts. Keep in mind though, permission to snack isn't permission to stuff your face with Doritos, Fritos, Cheetos, or any other kind of "-tos." There should be some sort of strategy to the snacking. Try evenly pacing out the snacks and predetermine a reasonable portion size of a healthy food, so you're not just eating handfuls of something out of a bag.

Myth #4: If you exercise enough, you can eat whatever you want.

How many times have you heard your horrible friends who never gain weight say, "Oh, I'll just run it off" to justify whatever sinful treat would give you a third buttock if you ate it? It's impossible to keep a fit, healthy figure without both a healthy diet and exercise. It's all right to indulge in the occasional pig-out sometimes. In fact, it's good to reassure your body that there's no need to go into starvation mode from time to time. But if you eat that slice of blackout cake, you're looking at a 2-hour run just to burn it off, let alone what came before it. Losing weight and maintaining weight is a simple equation: if you burn off more calories than you take in, you will lose weight. Some lucky stiffs have a higher resting metabolism and burn off more calories naturally, but what probably helps your friend burn off the cake faster is that they have more muscle on their body, and, even at rest, muscles burn more calories. So while you can never eat whatever you want and stay thin, you'll be able to indulge in a pig-out every once in a while if you can keep your body muscular and lean. And for those times, you might consider trying exercise program designed to burn more calories than walking or running, which will help you maximize the calories you burn in the time you spend exercising.

Myth #5: Drinking lots of water flushes out fat.

Drinking plenty of water is vital for weight loss. If you're dehydrated, your energy and exercise will suffer. Also, many times we confuse thirst for hunger, so it's always worth trying a glass of H2O before we hit the fridge. Drinking water can even give your metabolism a slight boost. What it doesn't do is flush fat from your system. Any excess water that your body doesn't need for proper hydration and functioning will simply get peed out, and, sadly, it won't be taking any fat with it. You should definitely make sure you drink enough water, but don't go overboard thinking you can chug away your love handles. If you drink too much water at any one time, it could even result in hyponatremia, or water intoxication. However, adult kidneys can process 15 liters of water a day, so drinking too much water day to day is unlikely. (It's more likely if you're involved in extreme Ironman-type athletic activities where over- and under-hydration are real possibilities.) Keep a water bottle handy and drink when you're thirsty, but if you really think you can flush away your belly, you may need to think again.

Myth #6: Multigrain bread is better than white bread.

While whole-grain bread is better than white bread, multigrain bread is only better if the grains are whole grains, which isn't always the case. With the bread industry, it's really important to check the ingredient list carefully. For example, "wheat bread" is just white bread with molasses added for color. So, if anything, it's worse for you than white bread. Unless it says "whole-wheat" bread, you're not getting the added fiber and nutrients that come with using whole grains as ingredients. Many multigrain breads are just processed-flour breads upon which manufacturers sprinkled a couple of sunflower and sesame seeds. Hey, that's two grains, right? That makes it multigrain! So even if the headline on the packaging says "whole-grain," double-check the ingredient list to make sure all the grains, or at least the tmain ones, are whole. Similarly, many breakfast cereals have switched to whole-grain flour, but if the cereal still contains more sugar than a candy bar, it's not going to move the needle much toward better health. Try to find whole-grain brands with minimal or no sweetening. If you need to, you can always add your own sugar, and at least control the amount you consume.

Myth #7: Sugar causes diabetes.

Many people falsely assume that because diabetics have to watch their sugar and carbohydrate intake that sugar causes diabetes. But if you don't have diabetes, sugar won't cause you to get it. The main risk factors for type 2 diabetes are being overweight and being inactive. As with fat and cholesterol, blood sugar and dietary sugar are often confused. If you eat sugar, you won't necessarily get diabetes, but sugar is highly caloric and, as part of a high-calorie diet, can be a contributing factor to obesity, which does have a causal link to type 2 diabetes. This isn't to say that it's okay to eat lots of sugar, but it's good to be aware that if you have a high-calorie diet, you are still just as much at risk for diabetes, even if that high-calorie diet doesn't include a lot of sugar. As with most dietary health issues, it's mainly about the calories.

Myth #8: Grapefruit burns fat.

Anyone who remembers the heydays of the Hollywood or Beverly Hills diets knows that they were good times to invest in grapefruit futures (as well as other "miracle" fruits and vegetables). The theory of those and similar diets was that grapefruit had a secret enzyme that would make body fat disappear. Grapefruit is a very healthy citrus fruit and worth eating as part of a varied diet. It has tons of vitamin C and can help fight arterial plaque buildup, and maybe even certain kinds of cancers. But grapefruit can't burn fat. Cabbage soup can't burn fat. Celery can't burn fat. In fact, no food can. Some foods can temporarily increase your metabolism to assist your exercise efforts in fat loss, but the only way to truly burn fat is through exercise. And, if any fad diet revolves around a secret fat-burning ingredient, that should be a red flag that the diet isn't nutritionally sound. Not to sound like a broken record, but the only way to effectively lose weight is to eat fewer calories and burn off more calories through exercise. Healthy metabolism-boosting foods can help, but they can't do it alone.

Myth #9: Light olive oil has fewer calories than olive oil.

If you read the labels of various olive oils, you'll notice that light olive oil has pretty much the same amount of calories as any other kind of olive oil. The difference is in the flavor. Light or extra-light olive oil has been heavily processed to remove the strong flavor of olive oil and make it lighter in color. It may even have been combined with other vegetable oils to achieve a milder taste and color. It still has just as much fat and calories as extra-virgin olive oil, but not nearly as many nutritional benefits, including vitamin E and polyphenols. Unlike extra-virgin olive oil, light olive oil is an unregulated product, so you don't know what you're getting.

Grace's Peach Cobbler - An Old Family Recipe

Ingredients ( Watch for food storage items noted with FS )

3/4 cup sugar FS
2-3 Tbsp. flour FS
1/4 tsp. cinnamon FS
5 cups peaches, sliced and peeled FS (can use dehydrated)
2-3 Tbsp. butter FS (can use Powdered butter)
Shortcake mix such as Bisquick or DaddyCakes FS
Optional: vanilla ice cream Sorry. we have some FS limits
unless you have a big freezer
and a generator... I'll be over.
Method

Mix together the first five ingredients and let sit a bit to juice up. Spoon the mixture into a glass baking dish.

This is the Midwestern part here: using the shortcake mix, make the recipe — basically biscuits with sugar — and put it on top of the fruit in whatever shape you like. Drop it on, or roll it out and lattice, or whatever. It should be fairly moist.

Bake at 375° F until the house reeks of peach splendor, and top with Mexican vanilla ice cream.

Take a nap and/or watch TV or sit on the porch and rest your hands on your belly. Ahhh.

FHE FOOD STORAGE CHOCOLATE MINT COOKIES...YUMMMM !

EASY FUN YUMMY FAMILY HOME EVENING TREAT THE KIDS CAN EVEN MAKE

Thin Mint Cookies
Recipe from Safely Gathered In


*chocolate chips My Change to this is buy CANDY QUIK it melts in the microwave in 10 seconds ! So, smooth and easy

*Ritz type crackers Generic kind work fine.
*peppermint extract to taste approx 4 drops


Melt chocolate in microwave (CANDY QUIK) or chocolate chips with double boiler method. Remove from heat and stir in a few drops of extract. Cover the crackers with chocolate and chill in the freezer.

Yummy for the tummy for a nice family home evening treat, or take them to your visiting teaching or home teaching families. "A Little Sweetness is Never Wrong"
and your kids can make these for you !!!

A Sample of Small Space Storage...Inspiration

No matter how small the home, members find space for food storage. In Carmen Merisalde’s home in Bogotá, the telephone table covered by a lovely floor-length cloth is really a barrel filled with bags of dry-packed food.

Members are encouraged to save a little bit—even just a handful—of rice or other basic foods every time they prepare a meal. That way, even when money is scarce, they are storing little by little. When they have collected enough, they dry pack it for storage. The stake owns a dry-pack machine that rotates from ward to ward so everyone has a chance to use it. “You should see the tears in the eyes of many as they dry pack the first bag of rice they have collected handful by handful,” says President Saavedra.

Sharing with others. Some of the food in Ivonne Palacio’s kitchen cupboards in Bogotá will never appear on her table. It is reserved for others. The Area Presidency encourages members to store food to share in cases of emergency. “We call it ‘the Lord’s storehouse in the homes of the members,’ ” says Elder Costa. “The bishop asks families to always have on hand a certain amount of rice or other basic food items that they can donate. Then when he asks for it for a needy family, they donate it and buy more to replace it.”

This method has several benefits. “First, it encourages members to have their own food storage,” says Elder Costa. “Second, we are taking care of emergencies quickly. Third, we can save fast-offering funds for situations in which cash is needed, such as for medicine or rent. Although the Kénnedy stake is one of the poorest economically, almost all families have some food storage—and many have some to share. And the stake is self-reliant in fast-offering funds.”

“We are not storing just food and water, we’re also storing blessings!” says Sister Palacio. “Heavenly Father is teaching us to have the pure love of Christ.”

Liahona, 2005, March The Saints of Colombia: An Example of Strength

By Marvin K. Gardner
Church Magazines

wHAT's tHe DeAL wiTh SPROUTING?

Written by Jen Allbritton, CN of Sol Grains/KG Flour Co.

SPROUTING
Better Nutrition, enhanced digestion, less allergic potential- WOW !, who could refuse sprouted foods? When I used to think of sprouting, I envisioned sheets of wheat grass; however, now I know there is much more to this process than meets the eye. Sprouting, or germination, goes far beyond the long-stemmed sprouts we often see in the produce section. When applied to grains, legumes, nuts, and seeds, this process not only enhances the digestiblity and absorbability of the nutrients, but it also increases their overall nutrient content. Furthermore, many of the common allergens found in these foods seldom produce and allergic reaction when sprouted. This is good news in a time when so many people are becoming sensitive to grains like wheat, and legumes like soy.

SPROUTING HISTORY
In the past, we ate most of our grains partially germinated. Grain stood in stacks in open fields and often began to sprout before it was brought into storage. In fact, many traditional societies still soak or ferment their grains before eating them. Modern, industrialized farming and food preparation techniques prevent this natural germination process today.

SPROUTING PROMOTES BETTER DIGESTION & ABSORPTION
Sprouting is the "pre-digestion" of grains, legumes, nuts and seeds to change their compostition in a number of ways. The process begins by converting starch into simple sugars, protein into amino acids, and fat into fatty acids, which allows the nutrients in the sprouted food to be more easily assimilated and metabolized. This may explain why sprouted foods are less likely to produce allergic reations in those who are sensitive. Sprouting, or more specifically soaking, begins germination, which increases the enzymatic activity in foods - or what I like to call "getting the juices flowin". "The germination process actually increases the enzyme activity as much as six time. Enzymes are present in raw foods and intiate the process of digestion, automatically lowering the body's need to produce its own. If the pancreas is overburdened by producing the enzymes that should be found in foods, dysfunction may result over time. This is often the reason for poor digestion in older adults who have relied on over-processed, enzyme-less foods. Furthermore, releasing these "sleeping" enzymes usually prevents much of the intestinal gas that occurs with these wholesome food.

The germination process inactivates substances called enzyme inhibitors. These inhibitors prevent the activation of the enzymes present in the food and , therefore, may hinder optimal digestion and absorption. Finally, soaking eliminates any concern there might be regarding the presence of phytic acid, a component of plant fiber found in the bran and hulls of grains, legumes, nuts and seeds. Although this substance may possess antiozidant properties, it has been associated with reduced mineral absortion. Sprouting neutralizes the phytic acid so this is no longer a concern.

MORE NUTRITIOUS
Sprouting also causes a beneficial modification of various nutritional elements. According to research undertaken at the University of Minnesots, sprouting the plant seen increases the total nutrient density of a food. For example, sprouted whole wheat was found to have 28% more Thiamin {B1}, 315% more Riboflavin {B2}, 66% more Niacin {B3}, 65% more Pantothenic Acid {B5}, 111% more Biotin, 278% more folic acid, and 300% more Vitamin C than non-sprouted whole wheat. This phenomenon is not restricted to wheat. All grains undergo this type of quantitive and qualitative transformation. These studies also confirmed a significant increase in enzymes, which means the nutrients are easier to digest and absorb. More research validating sprouting comes from Japan at the Shinshu University in Nagano. A group of scientists recently found that soaking brown rice turbocharged its nutritional value. Soaking the rice stimulates the early stages of germination where a tiny sprout (less than a milimeter tall) grows from the grain. "The birth of a sprout activates enzymes in the brown rice all at once to supply the best nutrition to the growing sprout," explains Dr. Hiroshi Kayahara. The researchers soaked the brown rice in warm water for 22 hours to allow the sprout to form. They found that the sprouted rice is not only more nutritive with higher amounts of vitamins and minerals than non-germinated rice, but it is alson sweeter and easier to cook. I can confirm these cooking results from personal experience.

YOU CAN PRODUCE, USE, EAT AND BENEFIT FROM SPROUTING
You can sprout your own whole grains, legumes and nuts and seeds. Have you seen the prices of bulk products lately?...Cheap! So really, the most that is involved is a few minutes of your time. Almost any grain or seed can be sprouted. Here is a rough ider of what is involved when sprouting at home. All you need is clean, filtered water[Pam has used just tap water and it works just fine] and a container with a lid that will allow air to circulate [Pam has used even a ziplock baggie and that works great too], like a gallon plasitc jug with a pour spout lid. This method is the same for all grains, legumes, nuts and seeds; however, the length of time varies. Put the food and water into your chosen container, soak for 8 to 22 hours at room temperature, drain the water completely, and rinse.[Pam has reduced the amount of water and there is no need to drain any remaining water and I don't generally rinse the very small grains like Amaranth or Millet] The goal is not to have an actual sprouted stem appear (although long-stemmed sprouts are highly nutritive as well), rather just to initiate enough germination to get the enzymatic "juices flowin". The grains and legumes are now ready to cook. DO NOT BE INTIMIDATED BY SPROUTING. REMEMBER, it can IMPROVE THE DIGESTION, NUTRITION, and ASSIMILATION OF FOOD, as well as REDUCE THE POTENTIAL FOR AN ALLERGIC REACTION. Personally, I have experienced the advantages of sprouted foods.

Fruits and Veggies: Are You Getting Enough?

Foods containing high dietary fiber from whole grains, fruits, nuts and vegetables bring more to the table than just fiber - they also provide many essential nutrients and antioxidants that reduce risk for a wide spectrum of chronic diseases. Research also indicates that a diet high in fiber, as well as olive oil, wine and fish ( much like the Mediterranean diet ) have been shown to reduce death rates for heart disease and cancer.

Despite the proven health and nutrition benefits of fruits and vegetables, only 20 percent of men and 30 percent of women eat five or more servings a day - with the average American having only one fruit serving and two vegetable servings per day.

Do all you can to add color and fiber to your diet by eating fruits, vegetables, and whole grains at each and every meal. from Dr.Stacey A. Hilton Cardiac Services Manager

A note of interest : Superior Grocers and Sprouts offers a wide variety of fresh fruits and vegetables at very affordable prices, if you keep fruits and vegetables on hand at home you are much more likely to include them in your meals. Out of sight, out of mind, unfortunately out of your body, where they will do the most good for your health !

A GREAT WAY TO SEE YOUR PLATE
Think of your plate as a circle equaling 100%. If you fill your plate with 80% of the freshest fruits and vegetables you can (these can be any fruits and veggies that appeal to your tastes) then the remaining 20% can a small portion of the casserole or meat entree' you have with your family meal. You have just increased your consumption of fruits, vegetables FIBER. You will have done yourself a huge benefit health wise. This is a very simple format for a healthier life. Try it and see how satisfying it can be to eat healthy.

FEAR NOT ! ALL IS SAFELY GATHERED IN...

WELCOME ALL !

Welcome to the
PREPARE EVERY NEEDFUL THING
Preparedness Blog Site.

This blog site has been created to encourage and support our community members. To educate and inform of the latest information available in

EMERGENCY PREPAREDNESS AND FOOD-STORAGE

YOUR COMMENTS AND IDEAS ARE WELCOMED !

Our Mission is to post a wide variety of helpful information and resources for you to prepare your families in the event of an emergency and to promote provident living that will bring you peace of mind.

These are just some of the exciting things you will find throughout the coming year:

* FAMILY HOME EVENING IDEAS - Targeting Emergency Preparedness

Games, Scavenger Hunts, Fun Outings, Rescue Drills, Evacuation Evenings.

* YOUR BUDGET BUDDIES

Bargain Shopping Savings to Build Your 3 Month and 12 Month Food Storage. Seeing the cycle in sales so that YOU benefit.

* "HOW TO EAT AN ELEPHANT - ONE BITE AT A TIME"

A monthly "WHAT TO GET GUIDE" to help to focus each month on every important aspect of Preparedness for Your family from Emergency Plans to 72 Hour Kits, Water Purification to Full 3 Month - 12 Month Usable and Rotatable Food Storage.

* FOOD STORAGE MADE EASY BABYSTEPS MEETINGS

Helps you shop and plan meals for your food storage, inventory management ideas, create 'your personal grocery store at home', save money and time.

Enjoy group support to accomplish your goals.

* WHAT TO DO WITH WHEAT AND GRAINS...

How to Use, Cook and Store Whole Grains for health and buy them providently for storage.

* SATURDAY SURVIVAL SERIES

Select Saturday's throughout the year there will be a hands-on workshop held to make Emergency Preparedness Food Storage techniques easier.

Dates: TBA

AND MUCH MORE...

Here's to the New Year and a Commitment to Becoming Better Prepared for YOU and YOUR FAMILY !

Delicious PUMPKIN/PEPITAS Snack

Sugar and Spice Pepitas
20 min | 5 min prep |

Great munchies for a party, or just to keep around to snack on or sprinkle over a salad. Don't think of pumpkin seeds just as a Halloween treat--they taste delicious and have many health benefits as well. Adjust the cayenne to suit your own taste and heat tolerance (I used the full amount and next time will probably add more).

SERVES 8 , 2 cups
Ingredients

* 2 cups pepitas (green hulled pumpkin seeds)
* 1/3 cup sugar
* 1 large egg white, beaten until frothy
* 1 tablespoon chili powder
* 1 teaspoon cinnamon
* 1/2 teaspoon salt
* 1/4 teaspoon ground cumin
* 1/4-1/2 teaspoon cayenne pepper

Directions
1 Preheat oven to 350°F and spray baking sheet with nonstick spray (or line with parchment paper or nonstick foil).

2 Mix all ingredients and spread in single layer on baking sheet.

3 Bake until pepitas are golden and dry, stirring occasionally, about 15 minutes (I baked for around 20 minutes, stirring about every 5).

4 Remove from oven and separate pepitas with fork while still warm; cool completely.

PUMPKIN SEEDS - NOT JUST FOR HALLOWEEN

Health Benefits

Pumpkin Seeds May Promote Prostate Health

Benign prostatic hypertrophy, or BPH, is a condition that commonly affects men 50 years and older in the United States. BPH involves enlargement of the prostate gland. One of the factors that contributes to BPH is overstimulation of the prostate cells by testosterone and its conversion product, DHT (dihydrotestosterone). Components in pumpkin seed oil appear able to interrupt this triggering of prostate cell multiplication by testosterone and DHT, although the exact mechanism for this effect is still a matter of discussion. Equally open for discussion is the relationship between pumpkin seed oil extracts (which could be purchased in the form of a dietary supplement) and pumpkin seeds themselves. The prostate-helpful components found in the oil extracts are definitely found in the seeds; the only question is whether the amount of seeds eaten for a normal snack would contain enough of these prostate-supportive components. The carotenoids found in pumpkin seeds, and the omega-3 fats found in pumpkin seeds are also being studied for their potential prostate benefits. Men with higher amounts of carotenoids in their diet have less risk for BPH; this is the connection that has led to an interest in pumpkin seed carotenoids.

Zinc is one further nutrient found in pumpkin seeds that might impact prostate function. The fact that pumpkin seeds serve as a good source of zinc may contribute to the role of pumpkin seeds in support of the prostate. However, studies about the relationship between zinc and BPH show mixed results, and more research is needed to determine the circumstances under which zinc might be helpful versus harmful.

Protection for Men's Bones

In addition to maintaining prostate health, another reason for older men to make zinc-rich foods, such as pumpkin seeds, a regular part of their healthy way of eating is bone mineral density. Although osteoporosis is often thought to be a disease for which postmenopausal women are at highest risk, it is also a potential problem for older men. Almost 30% of hip fractures occur in men, and 1 in 8 men over age 50 will have an osteoporotic fracture. A study of almost 400 men ranging in age from 45-92 that was published in the American Journal of Clinical Nutrition found a clear correlation between low dietary intake of zinc, low blood levels of the trace mineral, and osteoporosis at the hip and spine.

Anti-Inflammatory Benefits in Arthritis

The healing properties of pumpkin seeds have also been recently investigated with respect to arthritis. In animal studies, the addition of pumpkin seeds to the diet has compared favorably with use of the non-steroidal anti-inflammatory drug indomethacin in reducing inflammatory symptoms. Importantly, though, pumpkin seeds did not have one extremely unwanted effect of indomethacin: unlike the drug, pumpkin seeds do not increase the level of damaged fats (lipid peroxides) in the linings of the joints, a side-effect that actually contributes to the progression of arthritis.

A Rich Source of Healthful Minerals, Protein and Monounsaturated Fat

In addition to their above-listed unique health benefits, pumpkin seeds also provide a wide range of traditional nutrients. Our food ranking system qualified them as a very good source of the minerals magnesium, manganese and phosphorus, and a good source of iron, copper, protein, and as previously mentioned, zinc. Snack on a quarter-cup of pumpkin seeds and you will receive 46.1% of the daily value for magnesium, 28.7% of the DV for iron, 52.0% of the DV for manganese, 24.0% of the DV for copper, 16.9% of the DV for protein, and 17.1% of the DV for zinc.

Pumpkin Seed Phytosterols Lower Cholesterol

Phytosterols are compounds found in plants that have a chemical structure very similar to cholesterol, and when present in the diet in sufficient amounts, are believed to reduce blood levels of cholesterol, enhance the immune response and decrease risk of certain cancers.

Phytosterols beneficial effects are so dramatic that they have been extracted from soybean, corn, and pine tree oil and added to processed foods, such as "butter"-replacement spreads, which are then touted as cholesterol-lowering "foods." But why settle for an imitation "butter" when Mother Nature's nuts and seeds are a naturally rich source of phytosterols-and cardio-protective fiber, minerals and healthy fats as well?

In a study in the Journal of Agricultural and Food Chemistry, researchers published the amounts of phytosterols present in nuts and seeds commonly eaten in the United States.

Of the nuts and seeds typically consumed as snack foods, pistachios and sunflower seeds were richest in phytosterols (270-289 mg/100 g), closely followed by pumpkin seeds(265 mg/100 g). (100 grams is equivalent to 3.5 ounces.) Sesame seeds had the highest total phytosterol content (400-413 mg per 100 grams) of all nuts and seeds, while English walnuts and Brazil nuts had the lowest (113 mg/100grams and 95 mg/100 grams).

Description

Pumpkin seeds, also known as pepitas, are flat, dark green seeds. Some are encased in a yellow-white husk, although some varieties of pumpkins produce seeds without shells. Pumpkin seeds have a malleable, chewy texture and a subtly sweet, nutty flavor. While roasted pumpkins seeds are probably best known for their role as a perennial Halloween treat, these seeds are so delicious, and nutritious, that they can be enjoyed throughout the whole year.

Like cantaloupe, cucumber, and squash, pumpkins and pumpkin seeds belong to the gourd or Cucurbitaceae family. The most common genus and species name for pumpkin is Cucurbita maxima.

History

Pumpkins, and their seeds, were a celebrated food of the Native American Indians who treasured them both for their dietary and medicinal properties. The cultivation of pumpkins spread throughout the world when the European explorers, returning from their journeys, brought back many of the agricultural treasures of the New World. While pumpkin seeds are featured in the recipes of many cultures, they are a special hallmark of traditional Mexican cuisine. Pumpkin seeds have recently become more popular as research suggests that they have unique nutritional and health benefits.

Today, the leading commercial producers of pumpkins include the United States, Mexico, India and China.

How to Select and Store

Pumpkin seeds are generally available in prepackaged containers as well as bulk bins. Just as with any other food that you may purchase in the bulk section, make sure that the bins containing the pumpkin seeds are covered and that the store has a good product turnover so as to ensure the seeds' maximal freshness. Whether purchasing pumpkin seeds in bulk or in a packaged container, make sure that there is no evidence of moisture or insect damage and that they are not shriveled. If it is possible to smell the pumpkin seeds, do so in order to ensure that they are not rancid or musty.

Pumpkin seeds should be stored in an airtight container in the refrigerator. While they may stay edible for several months, they seem to lose their peak freshness after about one to two months.

Tips for Preparing Pumpkin Seeds:

While most stores sell pumpkin seeds, it is fun and easy to make your own. To do so, first remove the seeds from the pumpkin's inner cavity and wipe them off with a paper towel if needed to remove excess pulp that may have stuck to them. Spread them out evenly on a paper bag and let them dry out overnight.

Place them in a single layer on a cookie sheet and light roast them in a 160-170ºF (about 75ºC) oven for 15-20 minutes. By roasting them for a short time at a low temperature you can help to preserve their healthy oils.

A Few Quick Serving Ideas:

Add pumpkin seeds to healthy sautéed vegetables.

Sprinkle pumpkin seeds on top of mixed green salads.

Grind pumpkin seeds with fresh garlic, parsley and cilantro leaves. Mix with olive oil and lemon juice for a tasty salad dressing.

Add chopped pumpkin seeds to your favorite hot or cold cereal.

Add pumpkin seeds to your oatmeal raisin cookie or granola recipe.

Next time you make burgers, whether it be from vegetables, turkey or beef, add some ground pumpkin seeds.

Pumpkin seeds are not a commonly allergenic food and are not known to contain measurable amounts of oxalates or purines.

Nutritional Profile

Pumpkin seeds are a very good source of the minerals phosphorus, magnesium and manganese. They are also a good source of other minerals including zinc, iron and copper. In addition, pumpkin seeds are a good source of protein and vitamin K.
including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more.

SUPER- FOR YOU... SUNFLOWER SEEDS

Mother Nature has created a nutritional power pack that is hard to beat in sunflower seeds. Healthy unsaturated fats, protein and fiber, plus important nutrients like vitamin E, selenium, copper, zinc, folate, iron and phytochemicals come wrapped up in this small and perhaps unsuspected package – a sunflower seed.

Nutrition Value

* Sunflower seeds and oil contain both monounsaturated and polyunsaturated fat – the types of fat that may protect the heart. Clinical studies show that higher unsaturated fat diets may be preferable even to low-fat diets because they lower total cholesterol, low density lipoprotein (LDL) or bad cholesterol, and triglycerides, while maintaining beneficial high density lipoprotein (HDL) cholesterol, which is needed to carry the “bad” cholesterol away.(1-2) • Almost 90% of the fat in sunflower seeds is good, unsaturated fat.
* Protein supplies amino acids, the building blocks that build, maintain and repair body tissues. Sunflower seeds are a good source of plant protein.
* Vitamin E is an antioxidant that may protect against heart disease by getting rid of harmful molecules called free radicals that can lead to arterioscleroses. Sunflower seeds are the best whole food source of vitamin E.
* Selenium works with vitamin E as an antioxidant and protects cells from damage that may lead to cancer, heart disease, and other health problems.
* Copper helps the body carry oxygen to red blood cells and produce energy in the cells. Copper is also a vital part of some antioxidant enzymes in the body, thus protecting from oxidative stress. While a copper deficiency is rare, this trace mineral is essential to an energy-rich life.
* Folate, a B vitamin, plays an essential role in making new body cells by helping to form the DNA and RNA that contain each cell’s “master plan” for reproduction. Folate also pairs with vitamin B-12 to help form hemoglobin in red blood cells, which allows them to carry optimal amounts of oxygen. Folate is involved in the removal of homocysteine, an amino acid thought to promote heart disease, from the blood. A large population study from Harvard University shows an association between higher intakes of folate and lower risk of heart disease.
* Other B vitamins are essential for producing energy from food. Sunflower seeds contain pantothenic acid, vitamin B6, thiamin and niacin.
* Zinc is a mineral that is vital for keeping your immune system strong, fending off infections and healing wounds.
* Iron is essential in carrying oxygen from the lungs, through the blood, and to every body cell.
* Fiber – the indigestible part of plant foods – promotes good health by helping to lower blood cholesterol, manage blood glucose and prevent constipation.

THE MAGIC OF THE CHIA SEED

Chia Seed - The Ancient Food of the Future

By: William Anderson

In the last twenty five years, there has been a resurrection in the definition of medicine, a resurrection that amplifies the significance of our eating habits and our lifestyle. Medicine is not only defined as a treatment for illness and disease, it is now understood to be for the prevention of illness and disease. That would mean, for example, laughter is a medicine because research found it to boost the immune system. Exercise is good medicine for its cardio-vascular stimulation, muscle toning and flexibility and expelling toxins and for giving you a feeling of well-being, all immune boosters. To express a positive attitude towards life is not only good medicine for you, it is good medicine for those in contact with you. But the most important medicine, especially for the prevention of illness and disease, is our diet. It only needs our cooperation in supplying proper hydration and the needed nutrients to effectively maintain a state of well-being.

Research has revealed that more than two thirds of all deaths in the United States are diet related. More than 50% of all deaths are caused from coronary occlusion, blockage of the blood flow to the heart and/or the brain. These are all preventable deaths according to the Journal of American Medical Association which published in 1961 that, “All coronary occlusion can be eliminated by 97% through a vegetarian diet.” Fourteen hundred American’s are dying of cancer every day. In the prestigious Advances in Cancer Research, they concluded, “At present, we have overwhelming evidence… (that) none of the risk factors for cancer is… more significant than diet and nutrition.”

Because the question of what might be the optimum diet can, at times, be emotionally charged for many people, having had a significant emotional commitment in believing they know what’s best, I would like to suspend the issues of diet and introduce you to a “super” food that all would agree on. It is known as the Chia Seed. Once valued so much that it was used as currency, this unique little seed has exceptional nutritive and structural benefits.

Chia, is familiar to most of us as a seed used for the novelty of the Chia Pet™, clay animals with sprouted Chia seeds covering their bodies. Little is known, however, of the seeds tremendous nutritional value and medicinal properties. For centuries this tiny little seed was used as a staple food by the Indians of the south west and Mexico. Known as the running food, its use as a high energy endurance food has been recorded as far back as the ancient Aztecs. It was said the Aztec warriors subsisted on the Chia seed during the conquests. The Indians of the south west would eat as little as a teaspoon full when going on a 24hr. forced march. Indians running form the Colorado River to the California coast to trade turquoise for seashells would only bring the Chia seed for their nourishment.

If you try missing a spoonful of Chia in a glass of water and leaving it for approximately 30 minutes or so, when you return the glass will appear to contain not seeds or water, but an almost solid gelatin. This gel-forming reaction is due to the soluble fiber in the Chia. Research believe this same gel-forming phenomenon takes place in the stomach when food containing these gummy fibers, known as mucilages, are eaten. The gel that is formed in the stomach creates a physical barrier between carbohydrates and the digestive enzymes that break them down, thus slowing the conversion of carbohydrates into sugar.

In addition to the obvious benefits for diabetics, this slowing in the conversion of carbohydrates into sugar offers the ability for creating endurance. Carbohydrates are the fuel for energy in our bodies. Prolonging their conversion into sugar stabilizes metabolic changes, diminishing the surges of highs and lows creating a longer duration in their fueling effects.

One of the exceptional qualities of the Chia seed is its hydrophilic properties, having the ability to absorb more than 12 times its weigh in water. Its ability to hold on to water offers the ability to prolong hydration. Fluids and electrolytes provide the environment that supports the life of all the body’s cells. Their concentration and composition are regulated to remain as constant as possible. With Chia seeds, you retain moisture, regulate, more efficiently, the bodies absorption of nutrients and body fluids. Because there is a greater efficiency in the utilization of body fluids, the electrolyte balance is maintained.

Example: Fluid and electrolyte imbalances occur when large amounts of fluids are lost resulting from vomiting, diarrhea, high fever, or more commonly from sweating? The loss of extracellular fluid occurs in these conditions. Intercellular fluid then shifts out of cells to compensate, causing abnormal distribution of electrolytes across cell membranes resulting in cellular malfunction. So. Retaining and efficiently utilizing body fluids maintains the integrity of extracellular fluids, protecting intercellular fluid balance. The results of which ensure normal electrolyte dispersion across cell membranes (electrolyte balance), maintaining fluid balances, resulting in normal cellular function.

Chia seeds are the definitive hydrophilic colloid for the 21 century diet. Hydrophilic colloids, (a watery, gelatinous, glue-like substance) form the underlying elements of all living cells. They posses the property of readily taking up and giving off the substances essential to cell life. The precipitation of the hydrophilic colloids cause cell death.

The food we eat, in the raw state, consist largely of hydrophilic colloids. When cooked on the other had, precipitates its colloidal integrity. This change in the colloidal state alters the hydration capacity of our foods so as to interfere with their ability to absorb digestive juices. If we were to eat a raw diet we wouldn’t need to introduce the addition of any hydrophilic colloid to our diet. Uncooked foods contain sufficient hydrophilic colloid to keep gastric mucosa in the proper condition. But even with raw foods, they must first be partially broken down by the digestive juices, beginning in the mouth and continuing through he upper tract, to allow the gelatinous reaction to take place. Because of this upper tract digestive process, those who suffer from slow digestion, gas formation, relaxed cardia and heartburn in which the burning is due to organic acids instead of an excess of the normal hydrochloric acid, which frequently accompanies chronic inflammation disease affecting such organs as the heart, lungs, gall bladder and appendix, are usually restricted from eating raw foods. A hydrophilic colloid incorporated with these foods may be used either in connection with the patients regular food or with whatever diet the physician feels is best suited for his patient. The patient with gastric atony or nervous indigestion who complains of heartburn and/or vomiting four to five hours after eating is often helped. There is a lessening of emptying time if the stomach and an improvement in gastric tone. A strict dietary regimen is at as necessary when the hydrophilic.

Chia seed may be used in conjunction with almost any diet your doctor or nutritionist feels is necessary for your condition. The Chia’s hydrophilic colloidal properties aid the digestion of any foods contributing to the patients suffering as a result of a sour stomach. Even if you have sensitivity to certain foods, they may be tolerated with slight discomfort or none at all if a hydrophilic colloid is made a part of your diet. The positive effects on the digestion in the upper portion of the gastrointestinal tract often leads to puree their foods may find benefits from hydrophilic colloids which may lead to eliminating the necessity for pureeing. Even raw vegetables, green salads and fruits, which are largely restricted, may often be given to these patients with little or no discomfort after a short time.

There are several hydrophilic foods available that offer these natural benefits. Cactus juice, beet juice, agar, the edible seaweeds, and many proprietary preparations, which include the silica gels, mucilaginous substance of vegetables origin, are among colloids that prove effective. Each one of the above mentioned substances have one or more drawbacks. They are either too expensive, they may produce toxic side effects, bad tasting, not readily available, insufficient hydration capability, or it is indigestible.

Chia seed, a muscle and tissue builder and an energizer of endurance with extensive hydration properties, possesses none of the above disadvantage, and because if its physiochemical properties, supports effective treatment in immediate problems of digestion. Exactly why this should be true may be puzzling at first. However, if we consider the effect of unusual irritation upon the nerves of the gastrointestinal canal, it is reasonable the think that a less violent and more balanced digestion might quiet the activity of the otherwise hyperactive gut. Inasmuch as the same foods, which formerly produced irritation, may frequently be continued without harm when hydrophilic colloids are used. The relief to nerve irritation seems to offer a logical explanation.

The change, in the lower gastrointestinal tract, is due to the effect of the hydrophilic colloid and to a more complete digestion-taking place along the entire tract due to physiochemical alterations. Both factors are important, as there is undoubtedly a better assimilation of food that supports enhanced nutritional absorption while significantly extending necessary hydration as well as encouraging proper elimination.

As a source of protein, the Chia, after ingestion, is digested and absorbed very easily. This results in rapid transport to the tissue and utilization by the cells. This efficient assimilation makes the Chia very effective when rapid development of tissue takes place, primarily during growth periods if children and adolescents. Also for the growth and regeneration of tissue during pregnancy and lactation, and this would also include regeneration of muscle tissue for conditioning, athletes, weight lifters, etc.

Another unique quality if the Chia seed is its high oil content, and the richest vegetables source for the essential omega-3 fatty acid. It has approximately three to ten times the oil concentrations of most grains and one and a half to two times the protein concentrations of other grains. These oils, unsaturated fatty acids, are the essential oils your body needs to help emulsify and absorb the fat soluble vitamins, A, D, E, & K. Chia seeds are rich in the unsaturated fatty acid, linoleic, which the body cannot manufacture. When there are rich amounts of linoleic acid sufficiently supplied to the body trough diet, linoleic and arachidonic acids can be synthesized from linoleic acid.

Unsaturated fatty acids are important for respiration of vital organs and make it easier for oxygen to be transported by the blood stream to all cells, tissues, and organs. They also help maintain resilience and lubrication of all cells and combine with protein and cholesterol to form living membranes that hold the body cells together.

Unsaturated fatty acids are essential for normal glandular activity, especially of the adrenal glands and the thyroid glad. They nourish the skin cells and are essential for healthy mucus membranes and nerves. The unsaturated fatty acids function in the body by cooperating with vitamin D in making calcium available to the tissues, assisting in the assimilation of phosphorus, and stimulating the conversion of carotene into vitamin A. Fatty acids are related to normal functioning of the reproductive system. Chia sees contain beneficial long-chain triglycerides (LCT) in the right proportion to reduce cholesterol on arterial walls.

The Chia seed is also a rich source of calcium as it contains the important mineral boron, which acts as catalyst for the absorption and utilization of the calcium by the body.

Chia, as an ingredient, is a dieters dream food. There are limitless ways to incorporate the Chia seed into your diet. Chia must be prepared with pure water before using recipes. The seed will absorb 9 times it’s weight in water in less than 10 minutes and is very simple to prepare.

Food Extender/Calorie Displacer: The optimum ratio of water to seed, for most recipes, is 9 part water to 1 part seed. One pound if seed will make 10 pounds of Chia gel. This is the most unique structural quality of the Chia seed. The seed’s hydrophilic (water absorbing) saturated cells hold the water, so when it is mixed with foods, it displaces calories and fat without diluting flavor. In fact, I have found that because Chia gel displaces rather than dilutes, it creates more surface area and can actually enhance the flavor rather than dilute it. Chia gel also works as a fat replacer for many recipes.

Making Chia Gel (9to1 ratio): Put water in a sealable plastic container and slowly pour seed into water while briskly mixing with a wire whisk. This process will avoid any clumping of the seed. Wait a couple of minutes, whisk again and let stand for 5 to 10 minutes. Whisk again before using or storing in refrigerator (Gel will keep up to 2 weeks). You can add this mix to jams, jellies, hot or cold cereals, yogurts, mustard, catsup, tarter sauce, BBQ sauce, etc.. Add the gel, between 50% to 75% by volume, to any of the non-bake mentioned foods, mix well and taste. You will notice a very smooth texture with the integrity of the flavour intact. In addition to adding up to 50% to 75% more volume to the foods used, you have displaced calories and fat by incorporating an ingredient that is 90% water. Use as a fat replacer, for energy and endurance, or for added great taste, buy substituting the oil in your breads with Chia gel. Top your favorite bread dough before baking with Chia gel (for toping on baked goods, breads, cookies, piecrust, etc., reduce the water ration to 8 parts water to 1 part Chia seed) for added shelf life.

There are additional benefits from the Chia seed aside from the nutritive enhancements when used as an ingredient. It was also used by the Indians and missionaries as a poultice for gunshot wounds and other serious injuries. They would pack the wounds with Chia seeds to avoid infections and promote healing. If you place a seed or two in your eyes it will clean your eyes and will also help to clear up any infections. There is a wealth of benefits beyond the information outlined in this article and treasure-trove of benefits yet to be discovered. Chia seed, having a qualitatively unique situational richness along with a profound nutritive profile is one of man’s most useful and beneficial foods and is destined to be the Ancient Food of the Future.

NUTRITIONAL SUPER SEEDS...FLAX SEED

It may be tiny, but it’s mighty: The flax seed carries one of the biggest nutrient payloads on the planet. And while it’s not technically a grain, it has a similar vitamin and mineral profile to grains, while the amount of fiber, antioxidants, and Omega-3 fatty acids in flax leaves grains in the dust. Additionally, flax seed is very low in carbohydrates, making it ideal for people who limit their intake of starches and sugars. And its combination of healthy fat and high fiber content make it a great food for weight loss and maintenance -- many dieters have found that flax seed has been a key to keeping them feeling satisfied.
Flax Seed Nutrition
Yes, flax seed is high in most of the B vitamins, magnesium, and manganese, but this little seed is just getting started. There are three additional nutrient groups which flax seed has in abundance, and each has many benefits.

Flax seed is Rich in Omega-3 Fatty Acids: Omega-3 fatty acids are a key force against inflammation in our bodies. Mounting evidence shows that inflammation plays a part in many chronic diseases including heart disease, arthritis, asthma, diabetes, and even some cancers. This inflammation is enhanced by having too little Omega-3 intake (such as in fish, flax, and walnuts), especially in relation to Omega-6 fatty acid intake (in such oils as soy and corn oil). In the quest to equalize the ratio of these two kinds of oils, flax seed can be a real help.

Most of the oil in flax seeds is alpha linolenic acid (ALA). ALA is an Omega-3 which is a precursor to the fatty acids found in salmon and other fatty cold-water fish (called EPA and DHA). Because not everyone is able to easily convert ALA into EPA and (especially) DHA, it is best not to rely solely on flax for your Omega-3 intake, but ALA also has good effects of its own, and definitely helps in the Omega 3/6 balance.

Flax Seed is High in Fiber: You’d be hard-pressed to find a food higher in fiber -- both soluble and insoluble -- than flax. This fiber is probably mainly responsible for the cholesterol-lowering effects of flax. Fiber in the diet also helps stabilize blood sugar, and, of course, promotes proper functioning of the intestines.

Phytochemicals: Flax seed is high in phytochemicals, including many antioxidants. It is perhaps our best source of lignans, which convert in our intestines to substances which tend to balance female hormones. There is evidence that lignans may promote fertility, reduce peri-menopausal symptoms, and possibly help prevent breast cancer. In addition, lignans may help prevent Type 2 diabetes.

Note that a) flax seeds need to be ground to make the nutrients available (otherwise they just “pass through”) and b) flax seed oil alone contains neither the fiber nor the phytochemicals of whole flax seed meal.
Flax Seed Safety and Side Effects
Concerns about flax seed revolve around four potential issues. However, remember that a lot of research about the wonders of flax show little or no problems from eating it –- to the contrary, it has shown many benefits.

Big Fiber Load: Since flax has such a high fiber content, it's best to start with a small amount and increase slowly, otherwise cramping and a "laxative effect" can result. People with irritable bowel syndrome may have an especially strong reaction to it, and should be extra-careful. More about fiber, including tips to prevent problems.

Oxidation/Rancidity: The oil in flax is highly unsaturated. This means that it is very prone to oxidation (rancidity) unless it is stored correctly. The very best way is nature’s own storage system – within the seed. Flax seeds not exposed to large amounts of heat stay safe to eat for at least a year. However, flax meal, and especially flax oil, are a different story. The meal, stored away from heat and light, will keep fresh for a few months, and the oil must be protected by refrigeration in dark containers, preferably being consumed within a few weeks of opening.

Actually, the surprising thing about flax is not that the oils go rancid, but that they don’t go rancid as quickly as we would think, considering how unsaturated they are. The oils are quite stable when the seeds are used in baked foods, for example. Researchers theorize that this is due to the high levels of antioxidants in the seeds.

Hormonal Effects: Lignans contain phytoestrogens. Although research has shown them to be beneficial so far, it is unknown what effect high doses of phytoestrogens might have.

Cyanide: Like many other foods (cashews, some beans, and others), flax contains very small amounts of cyanide compounds, especially when consumed raw. Heat, especially on dry flax seeds, breaks these compounds down. However, our bodies have a capacity to neutralize a certain amount of these compounds, and the US government agencies say that 2 tablespoons of flaxseed (~3 T of flax meal) is certainly safe and is probably an “effective dose” for health purposes. Various researchers who have used up to 6 daily tablespoons of the seed in different studies indicate that the amount they were using was safe.