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911:Foods

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“To eat is a necessity, but to eat intelligently is an art.” - La Rochefoucauld
“If we continue to demand low quality, harmful products, then this is what businesses will continue to produce for us. Take the power back! Choose local, choose organic, choose humane, choose care.” - Heather Havey

Contents

Intro

Food management

History

  • "If you want more energy switch to an ancient diet (diet of 10,000 years ago) in the Mediterranean basin. Whole foods, consisting primarily of ancient wheat, lentils and vegetables with little red meat but all the fish you want. Keep in mind ancient crops are not the ones you buy in stores today. These ancient foods are now novelties. Watch for the trend: purple broccoli, purple or red carrots, purple fleshed sweet potatoes, North African purple peas, Einkorn wheat, Emmer wheat (faro), black chickpeas, red leafed lettuce, turnips, radish, radicchio, red cabbage, etc. Many of the food crops were dark pigmented in ancient times. Do the research and you will find this true. Mankind has hybridized most all the plants away from their original nutrition state. The nutrition state that our DNA was designed to operate under. Our bodies cannot find the core nutrients in the modern food crops and diet." - Anon.

Wild foods

Growing

  • Soil management
    • "Sustainable Soil Management"
      • What are some features of good soil? Any farmer will tell you that a good soil:
        • Feels soft and crumbles easily
        • Drains well and warms up quickly in the spring
        • Does not crust after planting
        • Soaks up heavy rains with little runoff
        • Stores moisture for drought periods
        • Has few clods and no hardpan
        • Resists erosion and nutrient loss
        • Supports high populations of soil organisms
        • Has a rich, earthy smell
        • Does not require increasing inputs for high yields
        • Produces healthy, high-quality crop
  • Fertilizers
  • Weed control
    • Indicator plant: "An indicator plant is a usually weedy plant that grows in some specific environment, allowing an assessment of soil and other conditions in a place by simple observation of vegetation."
  • Organism control and natural pesticides
  • Greenhouse farming
    • To research: Greenhouse design by Gene Davis of McMinnville, Oregon [1]
  • Indoor gardening

Harvest

  • General harvesting notes:
    • Fruits: as soon as fruit discoloring begins, or (as with some species) the fruit falls to the ground. Preferably harvest fruit in the morning on a sunny day, after the dew evaporation.
    • Flowers: at the beginning of the flowering period (preferably in the morning on a sunny day, after the dew evaporation).
    • Leaves: just before the flowering period (preferably in the morning on a sunny day, after the dew evaporation).
    • Stems (or other herbaceous plant-parts): just after the flowering period (preferably in the morning on a sunny day).
    • Roots: at the end of the growth period or in autumn (preferably in the morning or evening on a cloudy day).
    • Todo: seeds.
  • Todo: pre-processing, conservation, storage, distribution.

Consumption

Raw foodism

  • "Living foods or raw foods are those, which have not been cooked, processed, "pesticided" or "herbicided", micro waved, irradiated, or genetically engineered. They represent an unbroken wholeness that is the original creation and nutritional gift of the Divine. The understanding that the food we eat is an energetic whole greater than the sum of the parts reflects a quantum mechanics view of nutrition." [2]
  • Valid reasons for cooking foods (considered within a sane nutritional cost/benefit trade-off!):
    • Digestive state improvement (such as cooking rice and beans just enough for them to be more palatable)
    • Microbial reductions (to remove/reduce disease inducing microbes)
      • Preservation (for longer food storage times)
    • Toxin level reductions.
  • Possible reasons for ingesting foods which have some level of natural toxicity and which can be reduced to 'acceptable' amounts via heating/drying/oxidizing/etc.:
    • availability/accessibility (food is precious)
    • other valuable/uncommon nutrients (medicinal/entheogenic/... use cases)
    • cultural food patterns (taste preferences, etc.). This could potentially lead to partial (genetic?) tolerance.

Waste handling


To avoid

  • Scary Ingredients Found In Food
    • Castoreum comes out of a beaver's behind -- it's extracted from their anal glands -- and is used to make artificial raspberry flavoring. Try not to think about that next time you order the diet raspberry tea. Found in: Artificially raspberry flavored products such as cheap ice cream, Jell-O, candy, fruit-flavored drinks, teas and yogurts.

Plants

Fruits

Squash

(todo)

Tomato

(todo)

Cucumber

(todo)

Pumpkin

(todo)

Avocado

(todo)

Aubergine

(todo)

Sweet pepper

(todo)

Mellon

(todo)

Rose hip

  • "Rose hips are a highly concentrated source of natural vitamin C and antioxidants. They are also known for their antimicrobial properties. The tangy, fruity flavor of rose hips makes them an excellent snack choice and culinary ingredient. And now scientists are finding that the hips from roses produce nature's most effective anti-inflammatory medicine" [6]
  • "This fruit of the rose comes into it's own in fall and is best picked after the first frost has softened the fruit a little. There is an outer, fleshy layer which is often orange, dark red or purple in color, but within, are seeds embedded in a fibrous hair. These hairs are best removed before processing as they tend to have a detrimental effect on the stomach." [7]

Apples

Pears

Grapes

Oranges

Cherries

Mulberries

Gooseberries

(todo)

Flowers

(todo)

Common Daisy

Garden Nasturtium

  • "... both their leaves and flowers are edible; they can be used in salads, imparting a delicately peppery taste. The seeds are also edible, and can be used as a caper substitute." [8]

Leaves

Grass

  • "Did you know that all wild grasses are edible and that there are more than 400 different kind of grasses? Grasses are super healthy and you can find this super food for free. Wheatgrass, for example, contains most of the vitamins and minerals needed for human health. It's a whole meal and complete protein with about 30 enzymes. It has up to 70% chlorophyll (which builds the blood). It's an excellent source of calcium, iron, magnesium, phosphorus, potassium, and zinc. Wheatgrass cleanses the body (natural raw detoxer) and it eliminates body and breath odors. The natural value of wheatgrass juice is so high that many people don't feel the "cravings" that lead to overeating. It's great for the skin and first and second decree burns." [9]
  • video: "How To Eat Wild Grasses"

Nettle

  • "Nettle juice tastes surprisingly good and did you know that the plant has even more minerlas than wheat grass? You can eat the very young leaves in your salad, but the older ones sting so you may not like to eat them raw. When you juice them, the stinging disappears. The fresh or dried leaves of nettle can be used to make a tea (don't heat the water above 70 C or 179 F)." [10]

Clover

  • "The clover leafs are delicious in salads or juices. Clovers are a valuable survival food, as they are high in protein, widespread, and abundant. They are not easy to digest raw, but this can be easily fixed by juicing them. Dried flower heads and seed pods can also be ground up into a nutritious flour and mixed with other foods. Dried flower heads can also be steeped in hot water for a healthy, tasty tea." [11]

Ribweed

  • Alternative names: Plantago lanceolata, Ribwort Plantain, Ribweed, Ribgrass, Lamb's Tongue, Narrow-Leaf Plantain.
  • "Habitat: Lawns, roadsides, wastland, pasture and cultivated land. Uses: Leaves edible raw, young leaves are the best. Seeds edible. Season: All year" [12]

Dandelion

  • "Dandelions are grown commercially on a small scale as a leaf vegetable. The leaves (called dandelion greens) can be eaten cooked or raw in various forms, such as in soup or salad. They are probably closest in character to mustard greens. Usually the young leaves and unopened buds are eaten raw in salads, while older leaves are cooked. Raw leaves have a slightly bitter taste." [13]

Catsear

  • Alternative names: Hypochaeris radicata or Hypochoeris radicata, false dandelion.
  • "Habitat: Lawns, roadsides, wastland, pasture and cultivated land. Uses: Leaves edible raw, roots can be roasted. Season: All year" [14]
  • "All parts of the catsear plant are edible; however, the leaves and roots are those most often harvested. The leaves are bland in taste but can be eaten raw in salads, steamed, or in stir-fries. Older leaves can become tough and fibrous, but younger leaves make for good eating. Rarely the leaves have some bitterness. The root can be roasted and ground to form a coffee substitute." [15]

White Goosefoot

  • Alternative names: Chenopodium album, Fat-hen
  • "[Considered a fast growing weed by some, but] the leaves and young shoots may be eaten as a leaf vegetable, either steamed in its entirety, or cooked like spinach, but should be eaten in moderation due to high levels of oxalic acid. Each plant produces tens of thousands of black seeds. These are high in protein, Vitamin A, calcium, phosphorus, and potassium. Quinoa is a closely related species which is grown specifically for its seeds. [16]

Ground-ivy

  • "While often thought of as a weed because of its propensity for spreading, Glechoma has culinary and medicinal uses which were the cause of its being imported to America by early European settlers. The fresh herb can be rinsed and steeped in hot water to create an herbal tea which is rich in vitamin C. The essential oil of the plant has many potent medicinal properties; the plant has been used for centuries as a general tonic for colds and coughs and to relieve congestion of the mucous membranes. The plant has been demonstrated to have anti-inflammatory properties. It has also been claimed to increase excretion of lead in the urine." [17]

Alexanders

  • Alternative names: Alisanders, Horse Parsley, Smyrnium.
  • Edible: Root, stem, leaves, flowers, seeds.
  • "Alexanders is native to Europe, western Asia and North Africa. The flowers of this plant are yellow-green in colour and its fruits are black. It has some similarity to celery in the way it looks and in how it tastes and was once used in many dishes where it has now been replaced by celery." [18]

Basil

  • "Scientific studies have established that compounds in basil oil have potent antioxidant, anti-cancer, anti-viral, and anti-microbial properties." [19]

Mint

Parsley

Celery

(todo) (parts used: root, stem, leaves, seeds)

Olive leaf

  • "In laboratory tests the herbal substance olive leaf has been shown to be virucidal, bactericidal, fungicidal, Candidicidal, and parasiticidal. The recently discovered phytochemicals in olive leaves, taken as a supplement to the diet, have undergone toxicity testing as well, and produced no adverse side effects in the laboratory testing. Olive Leaf Extract also works on lowering high blood pressure, stops LDL cholesterol from oxidizing, has a coronary dilating action, and much more." [20]

Spinach

(todo)

Stems

(todo)

Common Cattail

  • Alternative names: Typha latifolia, Bulrush.
  • "Habitat and Distribution: Cattails are found throughout most of the world. Look for them in full sun areas at the margins of lakes, streams, canals, rivers, and brackish water." [21]
  • "Edible Parts: The young tender shoots are edible raw or cooked. The rhizome is often very tough but is a rich source of starch. Pound the rhizome to remove the starch and use as a flour. The pollen is also an exceptional source of starch. When the cattail is immature and still green, you can boil the female portion and eat it like corn on the cob." [22]
  • "Other Uses: The dried leaves are an excellent source of weaving material you can use to make floats and rafts. The cottony seeds make good pillow stuffing and insulation. The fluff makes excellent tinder. Dried cattails are effective insect repellents when burned." [23]
  • "The rhizomes of Typha latifolia were eaten by many first peoples of North America, as well as the leaf bases and young flower spikes. The rhizomes can be consumed after cooking and removing the skin, while the peeled stems and leaf bases can be eaten raw or cooked."

Reed stem

  • (todo: which types are edible, etc.)

Tubers

  • "Tubers are various types of modified plant structures that are enlarged to store nutrients. They are used by plants to overwinter and regrow the next year and as a means of asexual reproduction. Two different groups of tubers are: stem tubers, and root tubers." [25]

Potato

Sweet potato

Yam

Cassava

Beet

Oca

Roots

(todo)

Garlic

  • "Garlic As a Natural Detoxifier"
    • Garlic contains diallyl sulphide which is a powerful antibiotic
    • Garlic increases phagocytosis
    • Additionally, garlic has been found to be effective in reducing blood pressure and cholesterol levels. It has the ability to control free radicals and to counter blood clotting. Garlic is not only useful in blood disease, but can help prevent cancer.
  • "Normally if I get flu symptoms I take THREE BULBS OF ORGANIC GARLIC and this immediately reverses the full flu. It's extreme but it works. Organic garlic is amazing tantric power against viruses and bacteria as sulfuric acid is the strongest type of acid and literally the electrochemical fuel for battery power!" [26]

Ginger

(todo)

Onion

Carrot

Licorice

Sprouts

Seeds

Rice

Beans

Bean types:

Quinoa

Grain

Wheat

  • "Bread may also contain pesticides. A recent investigation by the governments pesticide residue committee found that 78% of wholemeal breads found in supermarkets contain the pesticide chlormequat. Wholemeal bread also has more fat than white bread, and the fats that are generally used are not easily recognized by the body. White bread is made with refined flour and works with the body just like sugar. It bypasses the digestive tract to give a boost of energy, but lacks the nutrients and ‘wholeness’ for proper absorption. Wheat allergies are also an ongoing problem. Many children react to the gluten in wheat and develop an allergy or intolerance later in life. Tiredness and irritability are the symptoms associated with this allergy." [27]

Soybean

  • todo: research (nutritional value, toxicity and hormonal influence, ecological durability)

Chestnut

(todo: types of chesnuts)

  • "Edible Parts: Chestnuts are highly useful as survival food. Ripe nuts are usually picked in autumn, although unripe nuts picked while green may also be used for food. Perhaps the easiest way to prepare them is to roast the ripe nuts in embers. Cooked this way, they are quite tasty, and you can eat large quantities. Another way is to boil the kernels after removing the outer shell. After being boiled until fairly soft, you can mash the nuts like potatoes."

Algae

  • "Edible seaweed are algae that can be eaten or are used in the preparation of food. They may belong to one of several groups of multicellular algae: the red algae, green algae, and brown algae. Seaweeds are used extensively as food in coastal cuisines around the world." [28]

Seaweed

Spirulina

Chlorella

Aphanizomenon flos-aquae

  • Alternative names: AFA, "wild blue-green"

Mushrooms

(todo: edible mushrooms)

Organic derivatives

Unrefined sugars

(todo)

Unrefined salt

  • Natural salt sources:
    • Organic salt (salt minerals which were processed by plants)
    • Sea salt
  • "Natural salt is a source of 21 essential and 30 accessory minerals that are essential to our health. According to some sources, other elements are up to 5% of dry ocean salt. Refined salt contain only 0.1 - 0.5% other elements." ... "Unrefined sea salt contain 98.0% NaCl (sodium-chloride) and up to 2.0% other minerals (salts): Epsom salts and other Magnesium salts, Calcium salts, Potassium (Kalium) salts, Manganese salts, Phosphorus salts, Iodine salts, all together over 100 minerals composed of 80 chemical elements. The crystal composition of ocean salt is so complicated that no laboratory in the world can produce it from its basic 80 chemical elements. Nature is still a better chemist than people." [29]
    • "Salt comes from the sea. It may have been laid down centuries ago in salt deposits, or it may have been dehydrated from pure seawater. Grocery store salt is different from salt from natural sources. It has been heated—up to 1200° F.! And refined to remove most of the natural elements. Grocery store salt is mostly chemical sodium chloride, while natural salt has up to 84 natural minerals in it. Your body craves salt. In fact, your blood actually contains 0.9% salt, which maintains the delicate balance of sodium throughout your body. Just about every system in your body needs salt to make it work. It is especially important for your nervous system, but every body structure absolutely requires it." [30]
    • "Sea salt is produced by evaporating sea water as compared to salt produced from mines, but read labels carefully as many of these salts are refined and use some of the same additives as table salt. Look for 100% natural (no additives) sea salt, harvested and processed by organic methods, unrefined, and free of pesticides, herbicides, and chemicals" [31]

Vegetable fats

Olive oil

Sunflower oil

Canola oil

Hemp oil

Coconut oil

Cottonseed oil

Wheat germ oil

Palm oil

Soybean oil

Peanut oil

Corn oil

Safflower oil

Animal produce

Honey

(todo)

Milk

The scientists (University of Jaen) analyzed 20 samples of milk—cow’s, goat’s, and human—bought in Spain and Morocco, and found a chemical cocktail of ingredients added to the animal’s diet prior to milking or contamination through feed or on the farm. Some of the contaminants found in trace amounts include triclosan (an anti-fungal), 17-beta-estradiol (a sex hormone), and florfenicol (an antibiotic).

It’s worth noting that the image provided by the University of Jaen lists the anti-inflammatory drug diclofenac twice in error. Their findings were published in the Journal of Agricultural and Food Chemistry.

Milk substitutes

Butter

(todo)

Animals

(todo)

Links

Personal tools