Tuesday, December 21, 2010

Vitamin D; a petition to investigate. Let's Hope~~~:D

You know, I don't know a whole lot about Vitamin D, other than what I read. Trouble with that is most of what we read, have read, and will read is some kind of advertisement. Whether it be ad campaigns for herbalish, health, medicine, over the counter, and even food, and books, it's all 'selling' something.
Where to draw the line is in the gut. Unless you're a fortunate that has been raise in strong family traditions in the matter of health.

Here, in America, things have changed as far as everything is concerned healthwise. Some for the good, but not bedside manner, or recovery care. We call recovery these days something you are if you're not drinking or drugging and it was a problem. There used to be a field of work called nursing and is was not what it is today. Recovery from illness is not really talked about, much less what vitamin should be used when. The backs of the bottles talk as if you should regularly take it and that you're not getting what you need otherwise. Hm, not a good sales pitch to me....

although, I believe vitamin knowledge is good, I think the bland way it is taught is far from good. It's probably not killing us off, but (?).....
Here's a petition and my comment I submitted to congress through care2.com

If it tickles you to do so, please to; if not, you may just know a bit or more than me. And good for you, but living behind gimicks especially if it goes under the heading of a fancy job title... I might think twice if I was thinking I'm all that, but I am not... I just want to live and let live and ruffle a tail feather or two if need be.

Hope your Christmas and holidays are bright...


And my note on the petition says;
I am tired of hearing that there is no evidence.......for many, many issues. When really there is, but just not from certain authorities. I am tired of grants for grants sake, not for real uses. If this will help investigate the positive, then I am all for it. We need more health in our health care, if you know what I mean. And you can quote me on that.
Thank you for caring 'care2.
Sincerely,
Allison Dahl
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Banana This; Recycle Old Peels~ fertilizer or silver polish

There are things you can do with that old peel.

1. Do you have a green thumb? House hold plants and outside gardens require fertilization. A great way to give your plants nutrients is with a banana peel. The banana peel is very rich in potassium and phosphorus, which give that added boost to your plants soil, especially so with roses. Here is how to use a banana peel to fertilizer your soil for your plants. Remove the peel from the banana. Place the banana peel on a cookie sheet to let it air dry. Grab a paper bag or envelope. Crumble the dried banana peel and place it in the bag. Let the banana sit at room temperature for about two days. When your caring for your plant, give it a potassium treat of crumbled banana peel. Mix well in the soil to ensure the roots are fed evenly.
2. Have you been thinking about pulling out that old silver? Well there is no time like the present. Bananas peel can also be used to polish silver. Yes, polish silver. Take the old peels and place them in a blender. You want the peels to become smooth and creamy. Once they have, grab a cloth and small amounts of the creamed banana peel and begin polishing your silver. The shine will be breath taking.

SOURDOUGH STARTER with WILD YEAST

SOURDOUGH STARTER with WILD YEAST
Wild yeasts exist in the air around you and to some extent on the wheat berries. There are wild yeasts on grapes (unsulphured) and apples and other fruits. It is those wild yeasts which are 'captured' to make a sourdough starter. The process takes from 3 to 5 days. I wish I had specific amounts for you, but you could start with 1/4 to 1/2 cup of flour and mix in enough warm (not hot) water to make a thin paste. DO NOT make it too soupy. That, in fact, is the trick to a good starter, according to the French bread makers, and I think they should know. And after you've fooled around with the flour and water thing, you might wish to branch out into adding those unsulphured grapes, apples, sour milk, etc as a catalyst in order to capture other strains of yeast. Each of these strains has a slightly different taste. In fact if you move to another area, you might end up with a starter that produces an entirely different flavor. For instance, San Francisco sourdough bread is well known and has a distinct taste due to the wild strains in the air there. On day one you mix the flour and water (and add any catalysts to encourage fermentation) and place in a warm spot. After 3 days, the dough should be moist, inflated, and slightly sour. More flour and water is added (mixed in) and left to sit in a warm spot. After 2 days the process is repeated. Then the next day it is done again. Note the order: 3 days, 2 days, 1 day. At this point you should be able to make a loaf of bread using part of the starter and adding back what you took out in the form of more flour and water. Rule of thumb: Use about 10% starter to size of loaf. In the case of a 2 lb loaf this is a bit over 3 oz of starter (3.2 to be exact). For a 1 lb loaf 1.5 oz would be used. A book that describes this process in great detail is The Village Baker by Joe Ortiz, copyright 1993, published by Ten Speed Press, Berkley CA. If it's not still in print, try the used books stores, that's where I got mine. Or try your local library. If they don't have it, they might be able to get it for you. ©2008 by Ernestina Parziale

Thank You For Visiting!

Thank You For Visiting!
Have a Great Day!