Here's what Yahoo has to say
http://health.yahoo.net/news/s/ap/us_congress_food_safety
I'd take this with a gain of salt. Our food safety is ultimately in our own hands. Education on many aspects is probably the most important thing to consider. There are so many sides to consider. Once food is out of the producers hands many things happen to it that is out of control of the maker/manufacturer.
Many consumers eat in such a way that is not conducive to genuine health to start. Education on healthy practices is great, if it is actual education. I.e. exposer the ideas outside of reading about it and having the whole of the students life involved. The secular education/family connections are weak at best save for the very few who can bridge that ever growing gap. I have also learned lately that what is 'said' is very important. So I hesitate to say much in a negative way.
I would just like to see a community that can bring food and the education of it broadened. Many kids haven't had a garden or forest experience that would show them any different. And many have more of the grocery/restaurant experience to contend with.
Just thinking.
Tuesday, November 30, 2010
Thursday, November 25, 2010
Tuesday, November 23, 2010
Hoxey
Found variations;
Here are the sites I have looked at so far.
http://www.theherbalist.com/hoxsey-formula-herbal-extract.html
It listed ingredients; red clover, licorice (no for geo reasons, not for me), Oregon Grape(Berberis Nervosa), Chapparal (Glycyrrhiza Glabra), Sarsarparilla (smillax ornata), Echinacea, Prickly Ash (Zanthozylum Americanum), and potasium iodide.
http://www.naturesalternatives.com/herbs/rbxp.html
ontents: Red Clover blossom, Licorice root, Buckthorn bark, Burdock root, Stillingia root, Poke root, Barberry root, Oregon Grape root, Cascara Sagrada bark, Prickly Ash bark, Wild Indigo root and Sea Kelp. 15 to 45 drops 2-3 times daily between meals. Not recommended if nursing or pregnant.
http://www.hoxseyherb.com/
http://www.cancer.org/Treatment/TreatmentsandSideEffects/ComplementaryandAlternativeMedicine/HerbsVitaminsandMinerals/hoxsey-herbal-treatment
This had information on topical for skin symptoms as well.
Here are the sites I have looked at so far.
http://www.theherbalist.com/hoxsey-formula-herbal-extract.html
It listed ingredients; red clover, licorice (no for geo reasons, not for me), Oregon Grape(Berberis Nervosa), Chapparal (Glycyrrhiza Glabra), Sarsarparilla (smillax ornata), Echinacea, Prickly Ash (Zanthozylum Americanum), and potasium iodide.
http://www.naturesalternatives.com/herbs/rbxp.html
ontents: Red Clover blossom, Licorice root, Buckthorn bark, Burdock root, Stillingia root, Poke root, Barberry root, Oregon Grape root, Cascara Sagrada bark, Prickly Ash bark, Wild Indigo root and Sea Kelp. 15 to 45 drops 2-3 times daily between meals. Not recommended if nursing or pregnant.
http://www.hoxseyherb.com/
http://www.cancer.org/Treatment/TreatmentsandSideEffects/ComplementaryandAlternativeMedicine/HerbsVitaminsandMinerals/hoxsey-herbal-treatment
This had information on topical for skin symptoms as well.
Monday, November 22, 2010
A Yoga Journal worth following....ticking the title takes you to a great article
http://blogs.yogajournal.com
Thursday, November 18, 2010
Wednesday, November 17, 2010
Pumpkin Facials for one and all
Here is a link to a pumpkin facial recipe. I simply pureed some fresh/raw and used it.
Hope your season is bright!
http://www.associatedcontent.com/article/5812188/get_glowing_skin_with_a_homemade_pumpkin.html
Hope your season is bright!
http://www.associatedcontent.com/article/5812188/get_glowing_skin_with_a_homemade_pumpkin.html
Wednesday, November 10, 2010
The Process of Pumpkins; by Allison Dahl
Here is one of the best ways to spend an evening, for me when I am not otherwise occupied. Makes me busy and not missing anybody important to me such as my husband and daughters, and, of course, my friends. Processing the deliciousness of pumpkin is one of my most favorite, tried and true traditions of this season. Formally known as, the pumpkin massacre, which I have been informed is way too violent and less productive than processing. As my seeds roast, I write. I also raked leaves, picked and hung out dandelion, lady's mantle, and dug up comfrey root (washed to be processed for skin care products including scalp care). Never boil comfrey leaves, never. I know, I know how bad of a reputation she has developed, but to each their own.
Caio for now,
Alli McD
©Allisonians Please ask me for permission to use my photos or writing. As pledges be. silly silly
Cap and Trade Legislation Explained
"Call your members of Congress Today. Find your senators and representatives at www.congress.org
Don't let Congress pass another one (cap and trade) without hearing from you."
Don't let Congress pass another one (cap and trade) without hearing from you."
Water; It's A Lot More
http://www.youtube.com/watch?v=Se12y9hSOM0
The Marketing of Fear!
One of my BIGGEST pet peeves!
Love you all, but let us STOP talking if all we can talk a bout is fearfulness in our markets at least.
Or we could at least cut down.
Gossip with one less person
fear monger with one less person a day or a week.
Think of how you talk about fear.
This video talks about fear, but it also talks about
RESOLUTION
We might all think about adding this to our dialogs.
Soil and drainage for the yard problems; from Ehow, How exiting I was just catching up with 100's of emails and ran into this article. YIPPY
This article is really about bad drainage in your yard. We live up against an embankment that keeps this pretty wet most of the year around here.
Here's what I needed referenced, and for any of you looking, the link is attached to my title above.
1. Squeeze a handful of moist soil and rub into a ball to find out what type of soil you have. Sandy soil will break apart and feel gritty. Loamy soil will form a ball that feels slick and sticky. Clay soil will easily form a ball that feels like plastic. When pressed, clay soil will leave an impression of your fingers.
2. Fill half a jar with your soil and the other half with water to check on the soil's clay content. Shake the jar and wait a day. Sand will drop to the bottom of the jar, silt will settle in the middle and clay will finally settle after 24 hours on the top. If there is more than 50 percent of settled clay in the jar, you have heavy clay soil.
3. Till between the top 6 to 12 inches of your yard. Amending large areas is more beneficial, because it will give you more places to plant and not limit plants' growing areas. Choose a sunny day to amend your soil to avoid fighting with the wet soil.
4. Spread 3 to 4 inches of compost over the entire area. You can used well-aged manure or fibrous compost. Mix the first 6 inches of soil with the compost.
5. Apply 3 to 4 inches of course builder's sand to the yard. Fine sand will worsen the drainage in your yard. Till the area and make sure the mixture is well-blended.
Read more: How to Fix Bad Drainage in the Yard | eHow.com http://www.ehow.com/how_5656971_fix-bad-drainage-yard.html?utm_source=eHOD&utm_medium=email&utm_content=5656971&utm_campaign=10_11_2010#ixzz14sxeViXX
Here's what I needed referenced, and for any of you looking, the link is attached to my title above.
1. Squeeze a handful of moist soil and rub into a ball to find out what type of soil you have. Sandy soil will break apart and feel gritty. Loamy soil will form a ball that feels slick and sticky. Clay soil will easily form a ball that feels like plastic. When pressed, clay soil will leave an impression of your fingers.
2. Fill half a jar with your soil and the other half with water to check on the soil's clay content. Shake the jar and wait a day. Sand will drop to the bottom of the jar, silt will settle in the middle and clay will finally settle after 24 hours on the top. If there is more than 50 percent of settled clay in the jar, you have heavy clay soil.
3. Till between the top 6 to 12 inches of your yard. Amending large areas is more beneficial, because it will give you more places to plant and not limit plants' growing areas. Choose a sunny day to amend your soil to avoid fighting with the wet soil.
4. Spread 3 to 4 inches of compost over the entire area. You can used well-aged manure or fibrous compost. Mix the first 6 inches of soil with the compost.
5. Apply 3 to 4 inches of course builder's sand to the yard. Fine sand will worsen the drainage in your yard. Till the area and make sure the mixture is well-blended.
Read more: How to Fix Bad Drainage in the Yard | eHow.com http://www.ehow.com/how_5656971_fix-bad-drainage-yard.html?utm_source=eHOD&utm_medium=email&utm_content=5656971&utm_campaign=10_11_2010#ixzz14sxeViXX
On the Affirmative; word of the day to me, but thought I'd just share for reference and such; Happy Day Peeps!!!
My power today lies in possibility. Luck is relative -- still, I choose wisely and am not alone. When I envision, expect and choose great things, I will identify, pursue, and experience great things. I keep my options open and acknowledge emotional clutter or unrealistic expectations. I am empowered by desire for meaning and my gift is opportunity or epiphany.
Imagination;
If used wisely can make you the happiest you can be, and most likely the healthiest.
Imagination;
If used wisely can make you the happiest you can be, and most likely the healthiest.
Tuesday, November 9, 2010
Sulfate; defined
Magnesium Sulfate defined;
http://www.medterms.com/script/main/art.asp?articlekey=25454
In comparison to
Mag Citrate
with definitions of all forms of Magnesium;
http://medical-dictionary.thefreedictionary.com/magnesium+citrate
http://www.medterms.com/script/main/art.asp?articlekey=25454
In comparison to
Mag Citrate
with definitions of all forms of Magnesium;
http://medical-dictionary.thefreedictionary.com/magnesium+citrate
Friday, November 5, 2010
Elderberry Research; ongoing, fr; Journal of Biochemistry
Article from 1989; {one of my favorite years}
http://jb.oxfordjournals.org/content/106/6/1098.abstract
~~~~~~~~~~~~~~~~
adding a little info on peptides for self
the peptide guide
http://www.peptideguide.com/
http://jb.oxfordjournals.org/content/106/6/1098.abstract
~~~~~~~~~~~~~~~~
adding a little info on peptides for self
the peptide guide
http://www.peptideguide.com/
Tuesday, November 2, 2010
A Witch Hazel Article of 'my' interest
Which Witch Is Witch Hazel (and Which Dickinson Makes It)?
How one of America's oldest family brands
overcame internecine war and technological revolution to survive — and thrive
Business New Haven
10/20/1997
By: Michael C. Bingham
How one of America's oldest family brands
overcame internecine war and technological revolution to survive — and thrive
Business New Haven
10/20/1997
By: Michael C. Bingham
Pumpkin Pancakes
Carter Notch Inn
Bed and Breakfast
Jackson, New Hampshire
Specialty Recipe
Pumpkin Pancakes
Ingredients
1-1/2 cups unbleached all-purpose flour
2 Tablespoons double-acting baking powder
2 Tablespoons firmly packed light brown sugar
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground allspice
1-1/2 cups canned evaporated milk (not condensed)
1 cup solid-pack canned pumpkin
2 large eggs, beaten lightly
1-1/2 teaspoons vanilla
1/4 cup bacon drippings
In large bowl stir together all dry ingredients. Stir in milk, pumpkin, eggs, vanilla, and bacon drippings. Combine well. Heat a greased griddle over moderate heat until it's hot enough to make drops of water scatter over its surface. Pour batter onto griddle by 1/3 cup measures. Cook for 2 minutes per side, or until they are golden and cooked through.
Serve with maple syrup, honey, or fruit.
http://www.virtualcities.com/ons/nh/n/nhn47051.htm
Bed and Breakfast
Jackson, New Hampshire
Specialty Recipe
Pumpkin Pancakes
Ingredients
1-1/2 cups unbleached all-purpose flour
2 Tablespoons double-acting baking powder
2 Tablespoons firmly packed light brown sugar
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground allspice
1-1/2 cups canned evaporated milk (not condensed)
1 cup solid-pack canned pumpkin
2 large eggs, beaten lightly
1-1/2 teaspoons vanilla
1/4 cup bacon drippings
In large bowl stir together all dry ingredients. Stir in milk, pumpkin, eggs, vanilla, and bacon drippings. Combine well. Heat a greased griddle over moderate heat until it's hot enough to make drops of water scatter over its surface. Pour batter onto griddle by 1/3 cup measures. Cook for 2 minutes per side, or until they are golden and cooked through.
Serve with maple syrup, honey, or fruit.
http://www.virtualcities.com/ons/nh/n/nhn47051.htm
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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
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Have a Great Day!