Review: Preserving Food Without Freezing or Canning

Preserving Food Without Freezing or Canning:
Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage and Lactic Fermentation
by The Gardeners & Farmers of Terre Vivante
with a new foreward by Deborah Madison

I have mentioned this book before and included a recipe, but I wasn't yet ready to review the book. Here's my review with some recipes just for fun.

If you're interested in putting food by, and concerned that there may be no electricty in the near future (or are living off-grid, or planning to) BUY THIS BOOK. The cover says $25 new, but you can get it at Amazon for about $14 or so. The book is definitely worth the money if you put the techniques and recipes into practice. I'm sure as hell planning to come harvest time. In my opinion, freezing and canning have their place and we need to put those techniques to good use, but ever since I learned about lactic fermentation, and how that preservation technique makes food alive and brimming with enzymes and probiotics (not to mention zingy flavor), I've wanted to learn more traditional methods of preserving food.

The methods presented in this book: preserving in the ground or in a root cellar, drying, lactic fermentation, oil, vinegar, salt, sugar, sweet-and-sour preserves, and alcohol are all ancient methods of preserving food that do not harm the nutritional value of the food. Frankly, I think freezing and canning does detract from the nutritional value of food, but not to the extent that we shouldn't use those methods. Rather, augment your current methods of putting food by with these old/new techniques.

I want to quote a bit from the foreword to the First Edition by Eliot Coleman:

"In the opening paragraphs of his classic Soil and Civilization, Edward Hyams decries how modern misapplication of science has caused humans to 'begin working across or against the grain of life.' Hyams notes how science, when it becomes the master rather than the servant, displaces the age-old natural wisdom that has maintained the 'integrity of life.' Without that integrity, humans begin to lose contact with the 'poet,' which Hymas describes as the instinctive understanding of wholeness that has nurtured their well-being through the centuries.

Such change is abundantly evident in our modern American diet. The business of food science is in conflict with the poetry of human nourishment. Store shelves are filled with products that keep seemingly forever, such as canned or frozen food, ultra-pasturized dairy products, devitalized flour. ...

Food preservation techniques can be divided into two categories: the modern sceintific methods that remove the life from food, and the natural "poetic" methods that maintain or enhance the life in food...

The techniques presented in this book, maintain and enhance the life in the foods you are preserving, and this is the value of it, and the value of the book. I hold with many others that one reason Americans suffer so many degenerative diseases is due to their crappy diet of fast food, overly processed additives food, canned food, frozen food, all of it with very little to none nutritional value. You can live on the stuff for a while, years and decades even, but your body will break down and degenerate into diseased flesh.

But I'm not here to lecture--buy this book and try these recipes--they are all interesting and unusual. What the folks who put the book together did was ask readers of a French organic gardening magazine Les Quatre Saisons du Jardinage (Four-season Gardening) to send in their favorite methods and recipes for preserving food. They received over 500 recipes.

The Introduction to the book is very important. It discusses preservation without nutrient loss, stopping food contamination, choosing a method of preservation and a note on food safety. Each chapter of the book, each concerned with a different method of preservation, includes a general introduction to the method and then the recipes. There are charts, drawings, and clear descriptions of the methods. The individual recipes, sent in by the readers of Quatre Saisons du Jardinage, are charming, unusual, and usually mention the best variety of fruit or vegetable for their particular recipe. The recipes are attributed to the reader who sent it in.

Before I get to the recipes, let me say that I really like this book and I can't wait to try these recipes and techniques. This year I did very little canning, but I dried vegetables and foraged plants and herbs and fruit, I fermented quite a few and preserved with vinegar and oil, and we've been enjoying the results of those methods this winter. Now, I'm ready to try all the rest and I'm very happy to have this book to guide me. I love the idea of maintaining as much of the foods' nutritional value as possible, and enhancing the flavor when possible.

From Preserving in the Ground and Cellar

Apples in Elderflowers

Apples

Dried elderflowers

box, preferably wooden

Pick elderflowers in June, allow them to dry, and store them in an airtight container so that they remain fragrant.

Place a layer of dried elderflowers at the bottom of a box (preferably made of wood). Alternate layers of apples and layers of flowers. Finish with a layer of flowers, and close the box as tightly as possible. Keep in a cool, dry place (provided it is not too damp, a cellar is suitable). After six to eight weeks, the apples may be eaten and will taste like pineapples. This method works especially well for pippins, which can be kept in this ways for at least ten weeks. If we place them on a bed of elderflowers in small open crates, they will keep longer, but the pineapple flavor won't be nearly as intense.

A. Motsh, Ambierle

Preserving by Lactic Fermentation

Bottled Swiss Chard Ribs Without Salt

Swiss Chard ribs

Water

Canning jars and lids

Only the ribs of the chard are preserved. The green leaves are used fresh. Remove the 'string,' cut the ribs into 1 1/4 to 1 1/2 inch long pieces, and wash them thoroughly. Place the ribs into widemouthed jars equipped with airtight lids. Pack down and fill the jars with cool water. The next day, rinse the ribs and change the water. Repeat this procedure for four consecutive days, before allowing to ferment. Preserved in this manner, the ribs will keep easily for one year, and can be cooked like fresh ones.

Andre Foex, Cleon-D'Andran

Tomato Balls

Ripe tomatoes

Salt

Oil

Herbs

A fine strainer

A finely woven cloth

A screen

Canning jars and lids

For this old recipe from Provence, pick a good amount of tomatoes that have ripened well in the sun. Cut them in half, squeezing lightly to release any water, and put them in a jar. Set the jar outside in the sun (bring them in at night) until they begin to foam and smell a bit fermented.

Pass the tomatoes through a very fine strainer, rubbing it through with your fingers. Collect the strained portion; place it in a clean, finely woven cloth; and hang it outside in the sun until you get a paste dry enought o be shaped into balls. Let the balls dry on a screen in the sun. Then add salt, and put them in a canning jar. Cover them with oil, season with herbs to your taste, and close the jar.

Jennifer Rocchia, Beaurecueil

Preserving in Oil

Baguet (Parsley Condiment)

1 part shelled nuts

1-2 parts parsley (to taste)

1 part garlic and onion mixed

a little vinegar

a few anchovies (optional)

Salt

Olive oil

Canning jars and lids

This is a recipe from Val D'Aoste, in the mountains of northwestern Italy, bordering France and Switzerland. Use it as you would pesto for seasoning soups and pasta.

Grind all the nonliquid ingredients together very finely. Add the vinegar, put the mixture in jars, and cover it with oil. Without vinegar, preservation is a bit iffy; with vinegar, preservation is a sure thing.

Anonymous

Preserving with Salt

Migaine de Thezou (Mixed Vegetable Stock)

1 lb leeks

1 lb tomatoes

1 lb onions

3/4 lb parsley and chervil

1/2 lb turnips

1/2 lb celery

1 lb salt

meat grinder or food processor

bowl

jars

This recipe came from a grandmother in my village. Grind all ingredients coarsely in a meat grinder or food processor. Let the mixture stand overnight in a bowl in a cool place. The next day, remix the contents of the bowl by hand. Put the ground vegetables in jars, and store them in the cellar or some other cool place.

While this mixture will keep for up to three years, it is best to use it all within the first year, since you can replenish your stock wtih fresh ingredients the following September. I add one or two tablespoons each time I make soup, tomato sauce, stews, court boullion, and so on. I prefer to toss it in raw, for a more interesting texture, but it can be cooked too.

Anne-Marie Franc, Baccarat

Fruits Preserved in Alcohol

Officer's 'Jam' or Bachelor's Ligueur

Fruit (whatever's available): strawberries, red currants, black currants, wild raspberries, peaches, plums, greengage plums, apricots, etc

Alcohol: kirsch for red fruit, cognac for others or brandy for everything

Sugar (same quantity as the fruit)

5 quart stoneware pot with lid

This 'jam' is prepared as the fruit ripens, over the course of the growing season.

Cut larger fruit into smaller pieces, and remove all pits. Then, in a very large, airtight stoneware pot (called a Rumtopf in Switzerland), alternate layers of one pound of fruit and one pound of sugar, as the harvest continues. Personally, I use less sugar: I cover each layer of fruit with sugar, and without weighing it first. It keeps as well as the version with more sugar.

Each time you add more fruit, cover it with the alcohol you've selected. Never stir. Store the pot in a cool, dark place, and wait at least six months before tasting this delicacy. However, it's much better if you wait one year.

Mrs. Defacqz, Switzerland

OK, that's it. I'm tired of typing, and I hope I've given you enough neat little recipes to get your mouths watering, your imaginations flowering, and your mouse pointed over to Amazon to get your own copy.

Enjoy!

HM

Heinerman on Beet Root and Recipe for Beet Kvass

From Heinerman's Encyclopedia of Healing Herbs and Spices

Food Chemotherapy for Cancer

For several years now I've served as editor of an annual publication, Folk Medicine Journal. It covers all manner of alternative medicine topics, but from a strictly "hands-on, do-it-yourself" approach. In the first volume was an English translation of an original article representing the research of an Hungarian physician, Dr. Alexander Ferenczi, which he conducted on hundreds of patients between 1955 and 1959.

What was so remarkable about his work was that he used an ordinary food for the remission of many different types of cancer. This "beet root chemotherapy" has been used with amazing results since then by other qualified doctors. I've excerpted some of the more important points from the original research report.

"Since October 1950, we tested in our department [for Internal Diseases at the District Hospital in Csoma, Hungary] the tumor-inhibiting action of beetroot . . . We gave this to [cancer] patients raw, finely grated 200 grams [7-8.5 ounces] spread over the day after meals....If the patient could not take it in this way, the grated beetroot was pressed by means of a handpress ... 1 kilogram [2 1/4 lbs] beetroot yielded approximately 300 milliliters [about 1/2 pint] juice, which the patient also took, spread over the day after meals.

"...I tried the above mentioned treatment also on other patients. Naturally, all the patients were inoperable...and other forms of treatment were ruled out. Up to now, I had 22 patients of this kind: ten with tumor of the lung, four with cancer of the stomach, two with cancer of the breast, with metastasis after an operated cancer of the lip, one with cancer of the prostate, one with cancer of the uterus, one with cancer of the skin . . . .The treatment with beetroot was started on many more patients; however, only a few were able to continue the treatment over a longer period. Those suffering from cancer of the liver or stomach in particular were not able to tolerate continued consumption of the [fresh] beetroot.

"The result was that out of 22 patients, 21 showed an improvement, manifesting itself by a shrinking of the tumor, a gain in weight of 3-11 kilograms [6.5-24 1/4 lbs.]...and also an improvement in appetite and general state of health. Unfortunately, after three to four months, the patients stopped taking the beetroot whereupon after two to three further months, their condition started to deteriorate.

"Experience gained up to now points to the fact that beetroot contains a tumor-inhibiting (anti-cancerous) active ingredient. However, for the present, no clue has been found as to the nature of this active substance. One thing is certain: beetroot is fairly stable because it acts when taken orally; therefore, digestion does not harm it. The very apparent red color may suggest that the active substance is the coloring matter. Treatment with beetroot presents several advantages over the rest of the medication used in the treatment of cancer. Firstly, because it is non-toxic and one can administer red beetroot in unlimited quantities. Also, there are unlimited supplies of beetroot at our disposal. We have therefore endeavored to administer to the patient this active substance in the most concentrated form and in the largest quantitites possible ...."

There is only one source in the United States for the concentrated form that Dr. Ferenczi employed in his many successful cancer treatments. It is organic beet root juice powder available in bulk from the following company: Pines International, P.O. Box 1107, Lawrence, KS 66044 (1-800-642-PINE). One level tablespoonful in 8 fluid ounces of water or juice of some kind (liquid chlorophyll is the best) every morning before breakfast will dramatically increase a person's resistance to cancer. However, in the event that some kind of cancer is already present, then this amount should be doubled or even tripled each day, but always taken with meals and never on an empty stomach. Due to the increased intake, the stomach or liver may reject some of it unless accompanied by other solid food.

***************************

Beets are quite potent buggers. You may have noticed that they go in red and come out red too. They're the only food that does that, I think. Here's some information and a recipe from Sally Fallon's Nourishing Traditions cookbook for Beet Kvass:

From the interlineal margin notes:

Professor Zabel observed that sick people always lack digestive juices, not only during the acutye phase of their illness but also for a long time afterwards. In addition, he never saw a cancer victim that had a healthy intestinal flora . . . . Thus, the different lacto-fermented foods are a valuable aid to the cancer patient. They are rich in vitamins and minerals and contain as well enzymes that cancer patients lack. Of particular value are lacto-fermented beets, which have a very favorable effect on disturbed cellular function. Many scientific studies have demonstrated that beets have a regenerating effect on the body. Annelies Schoneck, Des Crudities Toute L'Annee.

No Ukrainian home was ever without its "beet kvass." The kvass was always handy and ready when a pleasing, sour flavor had to be added to soups and vinaigrettes. Lubow A. Kyivska, Ukranian Dishes

Truly the vegetable kingdom contains our best medicines . . . . [The vegetables] are not only beautiful to look at but filled with healthful properties, chief of which are their natural vitamins and trace elements. But only if they are used. Did you know that a stalk of celery or a serving of fresh salad greens has more vitamins and minerals than a box of synthetic vitamin tablets? Henry Bieler, MD, Food is Our Best Medicine

BEET KVASS

Makes 2 quarts

3 medium or 2 large organic beets, peeled and chopped up coarsely

1/4 cup whey

1 tablespoon sea salt

filtered water

This drink is valuable for its medicinal qualities and as a digestive aid. Beets are just loaded with nutrients. One 4-oz glass, morning and night, in an excellent blood tonic, promotes regularity, aids digestion, alkalizes the blood, cleanses the liver and is a good treatment for kidney stones and other ailments. Beet kvass may also be used in place of vinegar in salad ressings and an addition to soups.

Place beets, whey and salt in a 2 quart glass container. Add filtered water to fill the container. Shake well and cover securely. Keep it at room temperature for 2 days before transferring to refrigerator.

When most of the liquid has been drunk, you may fill up the container with water and keep at room temperature for another 2 days. The resulting brew will be slightly less strong than the first. After the second brew, discard the beets and start again. You may, however, reserve some of the liquid and use that as your inoculant instead of the whey.

Note: do not use grated beets in the preparation of this beet tonic. When grated, beets exude too much juice, resulting in a too rapid fermentation that favors the production of alcohol rather than lactic acid.

Eat yer beets, kids. They're good for you. Or, drink your beet juice. I make the beet kvass using Fallon's recipe and I love the stuff. It's tangy and sour and invigorating. I haven't made it in a while, so I'm due. Remember, the beets should be organic!

HM

Make Your Own Natural Antibiotic

Earth Clinic, the folk remedy center, has an interesting recipe for a natural antibiotic. It calls for horseradish (fresh), garlic, ginger, 10 or 11 habanero peppers, strong, hot white onions, and apple cider vinegar. While it calls for one cup of each of the ingredients, it also only says to use 2 cloves of garlic. I think he meant two heads of garlic or two bulbs (each with a bunch of cloves on it). Must be, if you are going to end up with a cup of garlic. At any rate, check out the recipe here. I think this antibiotic sauce would be quite potent and would definitely kick ass.

Opinions, Opinions Everywhere But Not a Thought to Think

I found this essay the other day. I'd written it years ago and it struck me as still being pretty funny and fresh, if terribly dated. Anway, thought I'd post it here just for fun. I might do that occasionally if no one objects, or even if they do.


Opinions, Opinions Everywhere,But Not a Thought to Think

Last night, in a computer forum, someone challenged me as to my opinion on racism, and I didn't have an opinion handy, which was disconcerting. So today, after work, I stopped by our local franchise of the Dan Rather Prefabricated Opinion Store, to see what I could find.

I wanted an opinion about racism that I could respect and that others would respect as well. I thought it would be great if I could show it off, bruit it about proudly, retort that other people had bought this same opinion. It'd be great if this new opinion was also open to further growth and change if need be. It turns out that finding such an opinion was difficult.

The Dan Rather Prefabricated Opinion Store(tm) was a strange place. I'd never been there before, though I'd peeked in the windows once or twice. The opinions were kept in boxes on the shelves. The place was well-lit and clean, but it had a stuffy, don't touch, and for pete's sake, don't-read-the-opinions-while-standing-there feel to it. It was a sterile environment, but there were lots of people in the store, so I thought I had come to the right place.

The opinions on racism were near the front. There was the standard opinion, that "racism is bad," on sale for $2.95 this week. The store also carried the prefab notions that "whites are smarter and work harder" and "blacks are never guilty; they're just victims," for $5 each. Also available were "blacks are cool and hip," "minorities are inherently preferable to whites," and "I don't care what you say, I'm still glad I'm white." The OJ section of the racism opinions also had "OJ was GUILTY" and "OJ was NOT GUILTY," available. The opinion that I would have bought, the "OJ was probably guilty, but so were the cops and the whole trial was a farce and a disgusting example of American jurisprudence" wasn't anywhere to be found.

Sigh. I could tell this was going to be a frustrating consumer experience. These opinions weren't exactly what I was looking for. What I wanted was something along the lines of "racism is bad, yes, but it is bad because it is stupid, unproductive, it gets in the way of being neighbors and getting things done--who cares what the skin color is" opinion.

So, being a pushy redhead (which is what I am, and not an opinion on redheads--I'm on a budget these days), I up went to the clerk, who looked a lot like Dan Rather, come to think of it.

"Where are the other opinions? I'm looking for a certain kind of opinion on racism," I said.

Dan Rather-ish frowned at me. "We only carry these opinions, ma'm. They work for everyone else. I suggest you look again."

I frowned back. I told him what I was looking for--an opinion that sort of agreed with the "racism is bad" option, but also explained why it was bad, that it was dumb and unproductive, etc.

"Too complicated," sniffed Dan-ish. "We wouldn't sell too many of those, not at that price. People come here for our brand-name opinions, that is why they shop here, m'am. However, if you must, you can always purchase the standard "racism is bad" opinion and then modify it. Of course, no warranty is available if you do that."

Warranty, schmarranty. It figures. This struck me as a dumb way to do business. I wanted a certain opinion, and this store, a purveyor of patented, provable, or at least discussable opinions, couldn't sell me what I wanted! And what I wanted wasn't all that complicated! But I could see that modification was the way I was probably going to have to go.

I had wanted a prefab opinion for a reason. People simply are more comfortable with them, and the Dan Rather Prefabricated Opinion store had been recommended to me. But I could see that none of the opinions available for purchase were going to suit me. It's the same problem I have with clothes. I'm between a size 6 and a size 8, so things are either tight or loose, but they rarely fit exactly.

As an avid reader of Consumer Reports, I knew that I shouldn't give up just yet. I decided to check out the competition, and see what their merchandise was like. To my dismay, the HighEnd, Deluxe Washington Pundit Establishment of Savvy, Intelligent-Sounding Opinions didn't have what I wanted either! This store was much nicer, with better lighting, carpets, and a couple of easy chairs, where you could read thru some of the opinions before purchasing. Unfortunately, the opinions themselves were just as bad as the wares at the Dan Rather Prefabricated Opinion Store, only couched in polysyllablic words. Some of the opinions here were so vague as to be nearly incomprehensible, but that, really, was no surprise.

The HighEnd store seemed to contain only one opinion per section, that is, there were no opposing viewpoints at all. However, the opinions offered did come in many different wordings, so they would sound like they were different points of view if you weren't paying attention. They were all priced according to the number of syllables in the words, how intelligent you wanted to sound and whether you wanted to sound like you went to Ivy League or State. This store was MUCH more expensive, probably due to the overhead, since the quality of the opinions themselves seemed pretty flimsy to me. Not to mention there was only one overall viewpoint.

Needless to say, I couldn't find any opinion that suited me here either.

Damn.

Back to the drawing board. If anyone out there has a good, solid opinion they'd like to barter for back issues of Consumer Reports, let me know.
25 April 1996
© Patricia Neill, 1997

Tuscan Bread Soup

A few days ago I made some whole wheat yeast bread. It's been a number of years since I made yeast bread, and I made a few mistakes. So what I ended up with was a good tasting bread that rose, but fell during the baking process. I'm a good cook and can make terrific quick breads, but yeast breads have always been tricky for me.

I was talking to Lydia, the Amish farmwife we visit, and she confesses to messing up with bread too--especially whole wheat bread. I was glad to hear that others have the same sorts of problems I do. Makes me feel a tad less like an idiot.

At any rate, what to do with this weird bread? It tasted fine, so I didn't want to give it to the ducks or the dogs or even my compost. I then remembered a recipe for a basic Italian bread soup, I believe from Tuscany. Here's my basic recipe:

Tuscan Bread Soup

1 onion, chopped

6 cloves garlic minced (we like garlic, you can use as much or little as you like)

2 stalks celery, chopped

olive oil

1 can chicken broth (or homemade stock if you have it)

1 can diced tomatoes

1 can chili beans (or black beans, white beans or no beans)

handful of lambsquarters leaves (or any green you have on hand)

chunks of bread--toasted first if you prefer

parmesean cheese

oregano, thyme, parsley, lemon pepper, hot red pepper flakes

First, remember this is a soup. Soups are the ultimate in flexible cooking. Whatever you've got handy is what you add to the soup. The basic recipe here is bread, tomatoes and water or broth. It can be as simple or as complex as you want. I wanted a tomato-y, brothy yet filling soup with lots of herbs in it. So that's what I did, but you can do it however you want. If you have some stale bread that you don't want to toss, this is a nice warming soup for wintertime. It tastes great and the hot pepper flakes will make sure it warms you.

Saute the onions, garlic and celery in a tablespoon or so of oil. Add the chicken broth, some water, diced tomatoes, beans, greens if you've got some, Italian herbs whichever you prefer, a bouillon cube if you want to enhance the flavor, and bread. In about a half hour, you've got a good soup. Serve it with some parmesean cheese sprinkled on top. YUM.

Here's the basic recipe. Add what you like, but the tomatoes and the bread make this soup what it is. Enjoy.

HM

Earth Clinic

With the economic downturn we're going through, I think many hundreds of thousands of folks will lose their health insurance coverage. If/when that happens, what will you do for medical care? The time to think about this is now, before it happens. And even if you have health insurance coverage, do you constantly want to run to the doctor for prescriptions? You might want to read up on the problems with modern drugs, the side effects, which ones have been withdrawn by the FDA, etc. If you are really brave, you might want to read this article: Death by Medicine. Only for the very brave, however. It's scary!

Or you might want to read this article by Bill Sardi. When you're done with that, read some of the many articles in Bill Sardi's archive at the Lew Rockwell site--the link for Bill's archive is at the end of the article. He writes on other topics, but most often on medical matters. Definitely read his enlightening article on the simple garlic clove. Written as a tongue-in-cheek semi-military metaphor, it is a long exploration on the benefits of eating garlic.

Even if you are fully content with modern American health care practices, you might want to look into some very simple and effective home remedies. Why spend a fortune for doctors visits and prescriptions when you don't have to? There's other and better uses for that money. And all it takes will a little time and research effort on your part.

I believe I mentioned this marvelous website many blog entries ago, but I wanted to emphasize it more. Earth Clinic is a fascinating webpage. These folks have been collecting home remedies from around the world since 1999. They collect the stories from anyone who writes in, and so have developed a large and continually updated database of various remedies used by many people the world over.

Earth Clinic is well-organized; it is divided into sections as follows: Remedies, Ailments, Supplements, Pets, Mind & Body, and Latest Posts. There's an area where you can send in your story or remedy for an ailment--see the Give Feedback button at the top of the page.

You won't believe some of the folk medicine cures recommended by readers of Earth Clinic. For the most part, the items you will need for the remedies are cheap, available at the local supermarket, and are probably in your kitchen already. Some of these remedies are very well-known--apple cider vinegar, for example, or clove oil for toothache, while some are unheard of outside sites like Earth Clinic. I found the section on survival remedies to be very interesting!

People also write in with feedback when a remedy doesn't work for them, or when they have a warning to add. For example, taking too much blackstrap molasses can be a problem for various reasons. Not all the comments are positive--and the negatives are given right up front with the positives. Not every remedy will work for every person, in other words. You may have to try different remedies to find the one that will work with your body.

Here's a sample post from a section called "Recent Notables."

STAPH INFECTION AND TURMERIC
12/04/2008: Mel from Miami, Florida writes: "Wow, where do I begin? I'm in my mid twenties with great health. I generally eat wholesome foods, don't take legal or illegal drugs, and might get a cold once every couple of years but that's it. Here's my Staph Infection Nightmare Story.

I decided to travel abroad for a year as the economy was already spiriling downward at the end of 2007 and I had some money saved up. During this journey, I spent a couple of months in Cuba at which time, most likely due to poor nutrition and hygiene in the country, acquired my first Staph Infection which I initially thought was a spider bite. The reason I believed it to be a spider bite is that my cousin came back to The States from the Dominican Republic with a bunch of spider bites that looked almost exactly the same as my Staph Infection. I began to take some left over Amoxicillin prescribed from the removal of my wisdom teeth that I was traveling with. The amount I had was not enough to completely attack the virus so it came back stronger but this time on my neck. Here's a picture.

http://farm3.static.flickr.com/2223/2282232618_767969b71d_b.jpg

The pain was excrutiating and I literally felt like I was going to die. My neck throbbed with every heartbeat and gave me a horrible constant piercing headache. I never get sick and this put me down for almost a week with soarness throughout my body. I hate taking meds but broke down and went back on the Amoxicillin. After a few days it started to go away finally. A few weeks later I got a horrible ear infection in my right ear that eventually shifted to my left ear and then apparently came out of my middle finger as a huge boil. My finger was literally three times as thick as normal. Again Amoxicillin was taken only to have dozens of more small boils continously appear throughout the rest of my trip.

A third large infection in my nose began to appear in Colombia two days before my trip was scheduled to end. When I returned to The States the infection had grown enough that my upper lip was ridicolously inflated and my family was really worried about me. Again, the throbbing pain was excrutiating enough that I felt like I was going to die. My entire body was sore and I had this constant fierce headache. I was seriously considering flying out of the country again for medical treatment as I don't have insurance at the moment. One night I stayed up not being able to fall asleep because of the pain and started surfing the web on my bed with my mobile. I came across the typical 'western medicine' websites and read people's depressing comments about how they have suffered with MRSA for years and have no hope in site. It really got me down. I googled the same string as before but this time adding 'natural cure' to the end and came across Earth Clinic. There are no 24 hour supermarkets in my area so first thing the next morning I went out, bought some Turmeric, and literally poured some in my mouth chasing it with some juice I had also bought. Within four hours my lip started to go back to a normal state enough so that my cousin noticed and asked what I did. I couldn't believe how quickly this worked without having to take Amoxicillin. It actually reacted faster than the Amoxicillin did with previous infections. I hate taking Amoxicillin because after five days on it I feel horrible and of course theirs the toxicity factor of continuously administering it.

Looking back a lot of things make sense now that I researched the disease and apparently a lot of it has to do with an individuals immune system. I first got the infection in Cuba where basic nutritious things like milk and meat can be hard to come by and expensive. After a few days of heavy drinking I noticed it was more likely for the boils to appear or if already midly present they would intensify. The last few days in Cuba I partied pretty hard with friends while the neck infection was in a mild state. By the time I got to Costa Rica it was huge. Also on the last few days of my trip, of course, I had to go out with a bang and partied non stop which probably caused the most recent one. As soon as I got back family and friends that haven't seen me in a year wanted to catch up so the partying didn't end in Colombia. Another observation was that during my journey through Brazil I fell in love, not only with Brazilian women, but also with their smoothies and drank a couple a day. Looking back, I didn't get any boils while in Brazil though I partied hard there as well. In conclusion Turmeric worked amazingly, it might have prevented me from getting boils, and heavy drinking for a few nights in a row would cause boils to either appear or, if already present, intensified the infection. I thank Earth Clinic so much for this great information and God for always having an answer within nature so as not to be exploited by western medicine."

Keep in mind, however, that the good folks at Earth Clinic merely collect this information from readers. They do NOT offer medical advice, and always recommend that you consult with your health care provider. Their standard disclaimer is located at the bottom of each page. Just FYI.

Should you find that you have lost your health insurance, keep Earth Clinic in mind. There's hundreds of folk remedies offered for hundreds of ailments. Whatever is bothering you might be listed, and you can read up on what other people have been doing for the same problem. You might find it useful and try some of the simple remedies. You might even get adventurous and try some of the odder treatments. One thing you will note over and over again: folks that have a certain problem, have spent fortunes on doctor visits or trips to the ER for treatments that ultimately didn't work, and how happy they are when they try a simple home remedy and find that IT WORKS. These stories, in this essential form, are repeated constantly at Earth Clinic. There's got to be something going on here, don't you think?

I have tried some of the remedies I found at Earth Clinic. Right now I'm treating my cats' ear mites with a remedy I found in the pet section--yellow dock root extract in water for the mites. The cats hate it when I put the drops in their ears, but they are getting better!

I learned a long time ago not to trust the medical system fully, and so I have a strong opinion on this topic. And yet I also realize that to each their own--do whatever you are most comfortable with and works for you. But try to keep an open mind: sometimes it is the simplest things that work the best. Best of all, these remedies are cheap, easy to get your hands on them, and effective. If one remedy doesn't work, there's usually multiple remedies for any particular problem and you can simply pick another one to try.

Here's another sample post to EC:

APPLE CIDER VINEGAR FOR ARTHRITIS
11/11/2008: Jack from Sheffield, United Kingdom writes: "Hi to all those in the UK who are thinking of using ACV, it is absolutely amazeing! I am a 60 yr old RN and have had severe pain in my hips and lower back for 3 years, medics said it is because Im on my feet all day on the wards and gave me NSAIDs which were not effective and I would wake up in pain every morning and it was becoming so restrictive I'd even contemplated a double hip replacement. I then read about ACV on this site and gave it a go,WOW!! within 48 hours all the burning in my hips had gone! I could not believe it,even my wife noticed how fluently I was moving again, I use 2 tablespoons with honey twice a day, its even more effective with 72.5mgs Aspirin with my night time dose, Aspirin is a known anti inflammatory, I really cannot thank this site enough.As a person who has worked in the health profession for thirty years and put my complete trust in its remedy,s it is a real eye opener and has definately changed my opinions, Good luck everyone.

Give Earth Clinic a whirl when you have the time. It makes very interesting reading, at the very least, and you may find a solution to a physical problem that has been bothering you for a long time. Good luck, and let me know what you think.
Onwards,
HM

The Greens Jar and a Recipe for Vegetable Bouillon

During the foraging for wild foods seasons, spring, summer, and fall, I gathered many wild greens: curly dock, dandelions, plantain, nettles, violet leaves, chickweed, woods sorrel, lady's thumb, as well as the greens of wild garlic and onions, and herbs both wild and cultivated. I dried them all and put handfuls of the greens into a big glass jar, along with some dried onions, tomatoes and chili peppers (chopped). So I have a big jar, full of dried greens and veggies for use in soups and stews.

Although there is some loss of nutritional value from drying, loss of vitamins especially, I don't worry about it--there's still good stuff in these dried greens, good flavor, good food value, trace minerals and the like.

Then, a little while ago, I read a review of a book at DestinySurvival.com: Preserving Food Without Freezing or Canning. I knew I had to have a copy of this book. Being poor, I did the right thing to do: I looked at all our local libraries to see if any had a copy. But no, they didn't. Could be they will in the future, but I didn't want to wait, and besides, I suspected this book could be important to us for future food storage, so I did what I always do, ordered it used from Amazon. Got it only a tad cheaper than new, but it will still be worth its cost.

I'm not going to review the book just yet. I'm too busy still enjoying it and soaking it in. But I'll tell you now that I think it is excellent. It is all about how to preserve foods without freezing or canning. Why is that important? Peak Oil. Electricity fails, and the grid goes down. Not inevitable, but it is certainly there in potential. That's why this book and these techniques could be very important. Besides, most of the methods used are much less expensive. One of these age-old methods for preserving food, lactic fermentation, actually improves the food value:

Lactic fermentation, an old preservation technique that is suddenly new again, produces foods that have biological energy--that is, they are alive and do something good for those who eat them.

That's from the foreword to the new edition. The introduction to the First Edition of the book has this to say:

The business of food science is in conflict with the poetry of human nourishment. Store shelves are filled with products that keep seemingly forever; such as canned or frozen food, ultra-pasturized dairy products, devitalized flour. Irradiated food now lurks on the horizon. ....

Food preservation techniques can be divided into two categories: the modern scientific methods that remove the life from the food [i.e. canning and freezing], and the natural "poetic" methods that maintain or enhance the life in food. The poetic techniques produce live foods ... foods that have been celebrated for centuries and are considered gourmet delights today. The scientific techniques produce dead foods and literally seal them in coffins. My instincts tell me that long-dead foods cannot properly nourish a long-lived people.

Frankly, I think canning and freezing are perfectly fine and necessary for food storage. However, I'm also looking forward to incorporating some of these other and older methods: root cellaring, drying, lactic fermentation, preserving in oil, sugar, salt and vinegar and alcohol.

At any rate, I'll review the book soon. For now, I want to get back to my greens jar and a recipe I found in this book that is perfect for what I have:

Vegetable Bouillon Powder

You need:

Celeriac, celery leaves, carrots, garlic, leeks, onions (and any other greens/vegetables you want)

Brewer's yeast

Olive oil

Tomatoes (optional)

Parsley, basil, and other herbs (optional)

Drying apparatus

Blender

Small glass jars

Dry the celeriac, celery leaves, carrots, garlic, leeks and some onion. Once dry, place those vegetables in a blender, reduce to a powder, and combine with the brewer's yeast and olive oil. The powder will keep one to two years stored in small jars in a dry place.

You can vary the ingredients, for example, to make a bouillon cube with dried slived tomatoes (put through a blender) as the predominant flavor.

These mixtures, high in mineral salts, are especially convenient for vegetarians who don't use meat broth and who don't want a lot of salt in their cooking. This vegetable mix can also be used to season soups or grain dishes.

You can also dry parsley, basil, celery leaves, and other aromatic herbs, which will keep their color and flavor for one year if stored in airtight jars. Reduce them to a powder and blend them into mixes as I've explained, or better yet, keep them in separate small jars to have them on hand for specific flavorings and uses.

Eva Wiehl, Bius-les-Baronnies

A couple of neat things about these recipes: there's not any measuring going on, or hardly any in these recipes--it's a figure it out for yourself using common sense kind of thing. And these recipes were all contributed by French organic gardeners and farmers, and attribution is given for each recipe.

I've kept my greens jar out of the light to preserve what inherent goodness I can, and now I think I'm going to powder them all, along with some dried veggies, and add the brewer's yeast and oilve oil to store. I know I wouldn't mind bits of green things in my soups and stews, but I'm not sure about Michael, he might find them objectionable. But as a powder in oil, they won't even be noticeable, except for the added flavor and richness of the dish.

Next year, when you're gardening or foraging, consider drying and saving a good store of greens--beet greens, turnip greens, chard, as well as whatever you find wild. These healthy foods will greatly enhance your family's nutrition, especially if you're living on stored beans and rice.

HM