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Don’t Throw It Out! Even When You See Mold, These Foods Are Still Edible May 20, 2017

Everyone has had the unfortunate experience of throwing out spoiled food. It’s a sad experience that we all share. You opened up your fridge to grab a snack, only to find that it’s riddled with small moldy spots, and is exuding a funky smell. However, what isn’t shared is the reaction to that situation. That’s because there are two kinds of people in the world. Those who respond to the sight of moldy food by grimacing and immediately throwing it away, and those who wonder if that food can be salvaged.

So which is the correct decision? That’s highly dependent on what kind of food you’re dealing with, according to the FDA. The government agency has released a handy guide to determine which foods should be avoided when they begin to grow mold, and which foods can be saved by scraping off the mold.

According to that guide, the main thing you need to consider is how mold grows in certain foods. In some cases, it only resides on the surface of the food. In other cases however, the mold has roots that burrow deep into the food, and can’t be seen. When that happens, you can’t simply cut the mold away. Once the mold is visible, it’s probably burrowed into everything.

So which foods are most likely to promote this kind of deep-seated mold growth? It’s mainly foods that have a high moisture content, such as:

  • Leftover meats, lunch meats, bacon, and hotdogs
  • Casseroles
  • Cooked Pasta and other grains
  • Yogurt and sour cream
  • Jams

You also should avoid eating soft fruits and vegetables that have become moldy, such as peaches, tomatoes, and cucumbers. Hard produce however, such as carrots and bell peppers, have a much lower water content. If they become moldy, you can simply cut it away. The FDA recommends cutting out at least an inch of material below the mold.

Cheeses have a similar recommendation. Mold on hard cheeses can be cut out; again by removing an inch of material around the mold in every dimension. Soft cheeses, like brie, camembert, cream cheese, and cottage cheese, should always be thrown out.

However, there are some items that don’t have a high water content that should always be thrown out. Bread in particular, tends to grow mold with deep roots, despite having very little moisture. And though they don’t produce mold with deep roots, Peanut butter, legumes and nuts should be thrown out as well.

The only moldy meats that you can eat, are salami and dry cured hams. When these foods grow mold, it’s almost always restricted to the surface. Unlike hard cheeses and produce, you don’t have to cut away a huge chunk of meat to remove the mold. You can just scrub it off of the surface.

Of course, there’s a lot more you can learn about dealing with foods that have mold. Check out the rest of the FDA’s article, which contains an abundance of information on mold, and how to protect yourself from it.

Joshua Krause was born and raised in the Bay Area. He is a writer and researcher focused on principles of self-sufficiency and liberty at Ready Nutrition. You can follow Joshua’s work at our Facebook page or on his personal Twitter.

Joshua’s website is Strange Danger

This information has been made available by Ready Nutrition

Originally published May 20th, 2017
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Scientists Reveal Fukushima Doused Everyone on Earth With Radiation May 15, 2017

When the crisis at the Fukushima power plant first began six years ago, there were legitimate fears that the radioactive particles spewing from the fuel rods could blanket the Earth. Since then the experts and the mainstream media have downplayed that possibility. Either they don’t think it’s possible, or they don’t think it’ll be significant. But recently, scientists in Norway have revealed that the radiation emitted from Fukushima really did have a global reach.

It’s been over half a decade since Japan’s Fukushima-Daiichi nuclear plant suffered a catastrophic meltdown due to the effects of a tsunami which struck the island nation, but scientists are only just now confirming its far-reaching effects. After conducting the first worldwide survey to measure the ultimate radiation exposure caused by the reactor meltdown, researchers at the Norwegian Institute for Air Research finally have a figure on exactly how much extra radiation humanity was exposed to.

According to the group’s data, over 80 percent of the radiation that was released by the meltdown ended up in either the ocean or ice at the north and south poles. Of the remaining radiation, each human on the planet received roughly 0.1 millisievert, which equates to about “one extra X-ray each,” according to the team.

Fortunately, that’s not a whole lot of radiation. That’s significantly less than the average amount of background radiation that most people receive in a year. The fact that we all received the equivalent of an x-ray isn’t alarming. What is alarming, however, is the fact that Fukushima did this, and it did it to every man and woman and child on Earth.

The reason why that’s so scary is that the Fukushima disaster is still unfolding. Earlier this year it was revealed that the level of radiation at the power plant was at its highest level since this crisis began in 2011, and the fuel rods have likely melted through their containment vessel. If this situation isn’t contained, then these fuel rods could melt into the groundwater, and spew radioactive particles into the ocean for years (or at least, more than what the power plant is already leaking into the ocean).

And we have to consider that as long as those fuel rods aren’t properly stored, they could still explode. If at any point in the next few decades, (which is how long most experts believe it’s going to take to decommission the power plant) the workers at Fukushima fail to keep the rods cool, they could become critical and cause an eruption of radioactive smoke that would spread throughout the atmosphere.

That’s why the discovery made by these Norwegian researchers should be taken seriously. We know for a fact that the radiation from Fukushima is capable of reaching everyone on our planet. So if the situation in Fukushima ever worsens, we know that there will be nowhere to run to. There will be no escaping the lethal emanations from that power plant.

Read More:

The Next Fukushima? These Nuclear Power Plants Reside in Earthquake Zones

PREPARING FOR THE NEXT ATTACK: HOW TO SURVIVE A NUCLEAR MELTDOWN

5 Foods that Help to Naturally Prevent Radiation Poisoning

Joshua Krause was born and raised in the Bay Area. He is a writer and researcher focused on principles of self-sufficiency and liberty at Ready Nutrition. You can follow Joshua’s work at our Facebook page or on his personal Twitter.

Joshua’s website is Strange Danger

This information has been made available by Ready Nutrition

Originally published May 15th, 2017
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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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