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How Pine Pollen Can Be Used as a Super Food May 13, 2017

ReadyNutriton Guys and Gals, this piece is designed to make you aware of the many benefits of pine pollen.  That’s right, it’s a superfood that can be put to many uses, and we’re actually coming up on the time that it can be harvested in the wild.  Raw pine pollen is good for a lot of different things, especially exercise and physical training.  Let’s outline some of the qualities of it and cite some references for your perusal.

Pine Pollen is a Powerhouse of Nutrients

Pine pollen is, technically, the male “sperm” cells of the pine tree, and is analogous to a plant-formulated testosterone.  Don’t smirk, ladies: in this form, it is very beneficial for you as well.  Studies prove that low testosterone levels in both genders (yes, women also have a minute quantity of it in their bodies) cause cholesterol levels (the “bad” form of it) to increase.  Low levels also cause losses of bone and tissue that translate into aging prematurely, and also significant weight gain (fat), sexual problems, and cardiovascular problems.

With men, in particular, low testosterone levels lead to a higher probability of cancer.  Pine pollen can fight all of these with its components of Phyto-androgens, which are the sexual hormones found in human beings but produced in plants.  This is really neat stuff because the pine pollen gives you androstenedione, testosterone, DHEA (dehydroepiandrosterone), and androsterone.  Sift through the archives and you’ll find some articles I wrote on DHEA and testosterone that go into detail.

Some of the ailments that raw pine pollen can fight off are high cholesterol, chronic fatigue, and diabetes.    These conditions have been dramatically improved by the regular addition of pine pollen to the diet.  Although these Phyto-androgens are almost identical to the ones produced by the human body, there is still a slight difference, and this is beneficial: the difference enables the body to continue producing its normal levels of the androgens without being affected by the addition of the pine pollen.

It can be taken in the form of powder or tincture, and with either case mixed with a beverage.  The tincture is the more easily-consumed out of the two forms.  Here are a few websites to help you in your quest for further information:

http://www.rawforestfoods.com/questions.html
http://rawfoodhealthwatch.com/pine-pollen/
http://www.righthealth.com/topic/Pine_Pollen…

The pine pollen is also made up of about 35% protein and contains 7 essential amino acids.  To refresh your memory from the articles I have written previously, essential amino acids are those necessary to the body that are not produced within the body, i.e., we must obtain them from food.  Here they are, with the 7 essentials being underlined:

  • Alanine 17mg
  • Arginine 30mg
  • Aspartic acid 33mg
  • Cysteine 3mg
  • Glutamic acid 47mg
  • Glycine 21mg
  • Histidine 6mg
  • Isoleucine 16mg
  • Leucine 25mg
  • Lysine 24mg
  • Phenylalanine 17mg
  • Proline 26mg
  • Serine 16mg
  • Threonine 15mg
  • Tryptophan 4mg
  • Tyrosine 11mg
  • Valine 19mg

The recommended amount to consume is ½ to 1 tsp per day.  Pine pollen is also chock full of vitamins and minerals, as well as acids and a ton of substances that normally we buy in bunches, such as resveratrol and MSM.  These substances are all right there in the pine pollen.  I have seen many places to order it online, and your finer health food stores will (at the bare minimum) be able to order it for you.  As with all things, consult with your physician prior to using any of the information or materials mentioned in this article.  JJ out!

 

Jeremiah Johnson is the Nom de plume of a retired Green Beret of the United States Army Special Forces (Airborne). Mr. Johnson was a Special Forces Medic, EMT and ACLS-certified, with comprehensive training in wilderness survival, rescue, and patient-extraction. He is a Certified Master Herbalist and a graduate of the Global College of Natural Medicine of Santa Ana, CA. A graduate of the U.S. Army’s survival course of SERE school (Survival Evasion Resistance Escape), Mr. Johnson also successfully completed the Montana Master Food Preserver Course for home-canning, smoking, and dehydrating foods.

Mr. Johnson dries and tinctures a wide variety of medicinal herbs taken by wild crafting and cultivation, in addition to preserving and canning his own food. An expert in land navigation, survival, mountaineering, and parachuting as trained by the United States Army, Mr. Johnson is an ardent advocate for preparedness, self-sufficiency, and long-term disaster sustainability for families. He and his wife survived Hurricane Katrina and its aftermath. Cross-trained as a Special Forces Engineer, he is an expert in supply, logistics, transport, and long-term storage of perishable materials, having incorporated many of these techniques plus some unique innovations in his own homestead.

Mr. Johnson brings practical, tested experience firmly rooted in formal education to his writings and to our team. He and his wife live in a cabin in the mountains of Western Montana with their three cats.

This information has been made available by Ready Nutrition

Originally published May 13th, 2017
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Off-Grid Refrigeration: Creating an Icehouse in Winter February 21, 2017

icehouse
Those who plan to create ways for off-grid refrigeration usually plan to build when the snow thaws, but I’m doing something a little different – I’m planning on building one now.  The main problem for me right now is that I have four feet of snow on the ground, and it’s a little hard to do a layout or any kind of excavating for it.  But what of it?  That doesn’t mean I can’t plan now, nor undertake it before the winter months disappear.

Off-Grid Refrigeration

Icehouses were used extensively in the U.S., especially in “pioneer days,” where they would be the main way of keeping meats and vegetables cool and “refrigerated” in a manner to not require canning, smoking, or drying them.  These icehouses were combined with root cellars/canning cellars to be structures heavily-insulated with earth to keep everything cool and from spoiling in the spring and summer months.  I also mentioned an “icebox,” meaning a refrigerator that was not dependent upon electricity, but had a large block of ice inside of an insulated “box” that kept the food inside cool and from spoiling prematurely.

For those without enough property or in an urban/suburban area, an icebox might be a good thing to have, at least as a backup for the refrigerator.  If you have a little bit of ground, then you may be able to build an icehouse.  I plan on beginning mine about the end of March to the beginning of April.  See, living in Montana, where there are no building codes in rural areas, I’m not hindered by the need for permits or the usual parade of bloodsuckers from local or state governments or neighborhood (incarceration-hood, is more appropriate) associations.  Thus, the benefit of living in a remote state, I can build whatever I want and nobody can say anything to me.

Use This Easy Method to Make Large Blocks of Ice

If you don’t have this, then you’ll have to negotiate around whatever “primates” are blocking your path and secure whatever permits you believe necessary if you want it done.  I’m going to wait until the time I mentioned and then clear out the ground and the snow, use a “C” to dig (a miniature backhoe) the icehouse out, and then build it during the winter months.  The reason is that I will make about a dozen and a half “molds” to fill with water for my ice-blocks, using large bins.  When the water freezes and huge blocks of ice are made, I will then place them inside of my icehouse and cover them up with lots and lots of sawdust.  Each block will have about 20 gallons of water, and this will be (at 7.6 lbs. per gallon) about 150 lbs. apiece.  A lot easier to let the winter freeze up those blocks!

Building an Icehouse

I plan on placing in a drain into the floor (PVC drain tile) with a small slope, and then tamping the earth back into place.  Then I’ll separate the main chamber for the canned goodies from the ice chamber in the rear and slightly lower than the main room.  Stacking the blocks up and then covering them all with sawdust, it will adhere to the time-honored principle of the frontier days…it will keep all spring and summer, and have to be replaced in the fall (it’s below freezing here in September…we only have about 3 to 4 months without ice and snow).

I’m going to use the earth and rocks excavated and then mound it up, as most of the efficient designs I have seen are with rounded or semi-rounded forms/tops.  The only true modern “accoutrements” I plan on having are a good door and door-frame that is sturdy, and I’m considering some kind of interior flooring system.  Any suggestions or personal experiences?  We’d love to hear them, and perhaps you’ll be able to float me some information I can use.  I have a few not-so-near neighbors that are diabetics and use insulin…what could be better than being able to preserve their insulin for them in my icehouse if the SHTF and they lose electricity?

An icehouse or icebox for you and your family may be a good thing to do to enable that your refrigeration lasts…beyond the lifetime of the power plants and power stations…. if the SHTF.  Bottom line: do what you can with what you have.  Better to get into the batter’s box and take a swing then not to take a chance.  Keep fighting that good fight!

Jeremiah Johnson is the Nom de plume of a retired Green Beret of the United States Army Special Forces (Airborne). Mr. Johnson was a Special Forces Medic, EMT and ACLS-certified, with comprehensive training in wilderness survival, rescue, and patient-extraction. He is a Certified Master Herbalist and a graduate of the Global College of Natural Medicine of Santa Ana, CA. A graduate of the U.S. Army’s survival course of SERE school (Survival Evasion Resistance Escape), Mr. Johnson also successfully completed the Montana Master Food Preserver Course for home-canning, smoking, and dehydrating foods.

Mr. Johnson dries and tinctures a wide variety of medicinal herbs taken by wild crafting and cultivation, in addition to preserving and canning his own food. An expert in land navigation, survival, mountaineering, and parachuting as trained by the United States Army, Mr. Johnson is an ardent advocate for preparedness, self-sufficiency, and long-term disaster sustainability for families. He and his wife survived Hurricane Katrina and its aftermath. Cross-trained as a Special Forces Engineer, he is an expert in supply, logistics, transport, and long-term storage of perishable materials, having incorporated many of these techniques plus some unique innovations in his own homestead.

Mr. Johnson brings practical, tested experience firmly rooted in formal education to his writings and to our team. He and his wife live in a cabin in the mountains of Western Montana with their three cats.

This information has been made available by Ready Nutrition

Originally published February 21st, 2017
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6 Rules You Need To Follow When Dehydrating Foods February 9, 2017

6 rules of dehydrating
In the book, The Prepper’s Cookbook, I emphasize how easy it is to bulk up your emergency food pantry by dehydrating food you have around you. With a meager $50 investment into a food dehydrator, you can:

  • dry vegetables for soup mixes
  • dry fruits for snacking
  • make jerky
  • fruit or vegetable leather
  • noodles
  • and even make crafts

Before you go crazy dehydrating, keep in mind that there are a few rules to follow to ensure food longevity, freshness and prevention of discoloration.

6 Rules You Need To Follow When Dehydrating Foods

  1. You can dehydrate any fruit or vegetable, regardless of quality or ripeness. If something is too ripe and soft, you can always puree it and dry the puree. Although using the best quality fruits and veggies will result in the best quality dried goods, remember that the goal here is preservation, not perfection. So don’t be afraid to dehydrate the bruised, overripe, and slightly damaged goods. Just make sure not to put mold in the dehydrator as it can spread and infect the rest of the foods.
  2. Some food items can be air-dried. Herbs and other green leafy food sources, in particular, do not necessarily need a dehydrator. They can be set out of the way and air-dried.
  3. Some foods need to be blanched. Blanching certain foods like onions, mushrooms and tomatoes ahead of time will limit discoloration and the risk of food-borne illnesses. This isn’t necessary, but it certainly helps in the longevity of your dried foods.
  4. Cook potatoes thoroughly for further enjoyment. Potatoes, beans and other root vegetables should be cooked thoroughly and then dehydrated. I’ve made a pot of beans and dehydrated them for soups. I have also made dehydrated potato flakes to use in my prepper pantry.
  5. Don’t dehydrate foods from different families at the same time. If you are dehydrating foods from different family groups, the flavors can cross over. For instance, if you are dehydrating tomatoes and peppers, note that the tomatoes will end up being spicy. As well, any Brassica should be dehydrated on its own, otherwise the sulfur taste will permeate into the other foods. The only exception is dehydrating fruits. Fruits can be mixed together, but mixing them with strong-tasting or smelling vegetables is not recommended.
  6. Be consistent with your cut size and spacing. Try to keep the slices of food the same thickness to encourage even drying times. As well, try not to allow the food to touch one another or overlap (green leafy vegetables are ok though). Otherwise, it can block the airflow and prevent drying.

Rehydrating Your Dried Food Sources

Rehydrating your dehydrated foods requires nothing more than the food to be introduced to a liquid. Get creative with the liquid that you use like juices, canning liquids, etc. Many preppers have found that rehydrating foods in liquids other than water gives the food a richer taste. For instance, soaking fruit in fruit juice makes rehydrated fruit taste sweeter or soaking textured vegetable protien (TVP) in meat stock helps give it a richer flavor.

Dehydrating foods is an excellent way to make use of food you have around you. Typically, at my home when the fruit bowl is overlooked, I will dehydrate fruits and create a healthy snack that the kids can’t resist. I also have made dried soups with the extra vegetables in the refrigerator.

 

For more information read, Drying Fruits and Vegetables by the University of Georgia

The Prepper's Blueprint

Tess Pennington is the author of The Prepper’s Blueprint, a comprehensive guide that uses real-life scenarios to help you prepare for any disaster. Because a crisis rarely stops with a triggering event the aftermath can spiral, having the capacity to cripple our normal ways of life. The well-rounded, multi-layered approach outlined in the Blueprint helps you make sense of a wide array of preparedness concepts through easily digestible action items and supply lists.

Tess is also the author of the highly rated Prepper’s Cookbook, which helps you to create a plan for stocking, organizing and maintaining a proper emergency food supply and includes over 300 recipes for nutritious, delicious, life-saving meals. 

Visit her web site at ReadyNutrition.com for an extensive compilation of free information on preparedness, homesteading, and healthy living.

This information has been made available by Ready Nutrition

Originally published February 9th, 2017
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