No Greater Joy Ministries » Health

Feed the Children

Shoshanna (Pearl) Easling — Mon, 15 Apr 2013 13:05:43 +0000

We just came in from planting kale and collards that I started from seed 6 or 8 weeks ago. I still have chocolate-brown soil underneath my nails. The smell of fresh soil in the spring is wonderful! My kids love helping, learning, and getting right in the middle. The whole planting experience becomes a homeschool lesson. We talk about how to plant, why heirloom vegetables are good for the body, what makes healthy soil, and, of course, our favorite subject—worms! James and Jeremiah had a hard time doing anything but comparing who found the biggest worm. You know you have healthy soil when it looks like a worm bed. James said, “We are my heroes!” as he was observing the dark, chocolate-brown, beautiful soil full of life. Last year we started working on a series called Making Vegetables. We did a lot of research and interviewed people around the world on everything pertaining to gardens. From soil and compost to veggies and preserving the harvest and so much more, we’re putting together the best tried-and-true and cutting-edge information in the world. Last year, we put in a sustainable hillside garden. It started with carving away our driveway. We live on the side of a hill, and we have a circular driveway around our house. We made three large, curved steps terracing up the hillside. We dug a footer along each step wall. We poured footers and laid blocks, enforcing with rebar and pouring every other one solid. We had a strong wall. After letting the concrete set up for a few days, we backfilled. We added two feet of topsoil, two inches of compost, and an inch or so of manure. We used a rototiller to mix it all together, and covered it in about 3 or 4 inches of wood chips. We had our hillside garden! The best part of our hillside garden is the way we built up our soil. That was the first and last time we will ever need to rototill our garden. The 4-inch layer of organic matter on the top of the soil acts like a skin that protects and feeds the soil, making it a great home for worms. Every year we will sprinkle a little compost or manure on top, and add more wood chips. This is called “weedless gardening” because the wood chips keep the weeds from coming up. One year later our soil is rich, soft, full of worms, and begging to be planted! We are growing organic, nutritionally dense foods again this year. They taste so good! People ask me all the time how I get my kids to eat veggies. Well, it helps to have really good ones, but mostly they eat them because that is what I feed them. Penelope’s first taste of food was an onion. They are developing taste buds, and I make sure they develop healthy taste buds by feeding them lots of fresh veggies. I am so excited about our garden this year because it is not just fun, it is growing my children into healthy people. It makes me smile!

Loquats for Your Health

No Greater Joy Ministries — Mon, 15 Aug 2011 11:25:33 +0000

I’m 14, and, about eight years ago, my parents planted this strange-looking tree that we thought was just an ornamental tree until a year or two later. It was very tall, and we started getting little fruits on the tree. We looked the loquat up and saw that it was a fruit tree, so we ate it, just for the fun of it. I began planting the seeds and now have more than 50 trees in gallon containers. I wanted to know more about it this year, so I researched it. I knew so much about it my mom told me to write a research paper on the tree. Here is the sample of my paper. LOQUATS Luscious, sweet, tangy, and magnificently delicious, loquat fruits are rich in vitamins, minerals, and antioxidants. The exclusive fruit, sometimes called the Japanese Plum, Japanese Medlar, or Maltese Plum, originates in the mountainous evergreen rain forest of Japan, from which the loquat tree has been spread all across the world. The loquat tree is an evergreen that reaches up to 25 feet and belongs to the family of Rosacea. It is botanically named Eriobotrya Japonica and is closely related to the apple tree. The flowers bloom by the end of winter and the fruit is ready to harvest by the end of spring. The delicious fruits are in clusters from 5 to 20 pieces and are about 1.5 inches long. The skin is fuzzy on the outside and is edible. There are also 1 to 5 brown seeds in the center of the fruit. The leaves are used as traditional medicine and make excellent and very healthy tea. The fruit is eaten right from the tree or used to make jellies, pies, or sauces. The loquat fruit and leaves are extremely nutritious. They contain vitamins A, B1, B2, B3, B12, B17, and C. These fruits are full of pectin, rich in fiber, potassium, amygdalin, iron, copper, calcium, magnesium, and other minerals. The loquat fruit greatly enhances digestive health and heart health. The high pectin content reduces cholesterol by reducing the reuse of food in the colon. The fruit works as a bulk laxative and protects the mucous membrane by decreasing exposure to toxic substances as well as binding cancer causing chemicals in the colon. Because of the reduction of blood cholesterol, the heart’s health is dramatically increased. Loquats also regulate heart rate and blood pressure. B-17 laetrile, often called the anti-cancer vitamin, is found in large amounts in the fruit and the leaves of the loquats. Some people swallow the pits of the fruit (2 a day) to prevent or slow down cancer. The pits contain 1300 times more B-17 laetrile than the leaf, but there are small traces of cyanide, which, taken in large amounts, is poisonous. Apples also contain cyanide in their seeds, which continue to be sold in the apple juices in which the seeds are crushed. Teas made from the leaves of the loquat tree are known to reduce inflammation, form red blood cells, release anti-oxidants that neutralize harmful toxins, increase immunity, and prevent various diseases. The leaf tea also enhances the respiratory system in that it works as an expectorant, dissolving phlegm and assisting coughing. This tea also fights a variety of viruses and colds, and lessens symptoms including nausea and vomiting. The leaf tea supports liver and pancreas health as well as combating diabetes. There is also evidence that it fights HIV. Life expectancy and youthfulness are increased in all who eat this great tasting fruit and drink the tea. The large quantities of anti-oxidants and vitamins per fruit cannot be found in any other fruit available to man. Everyone should take part in making tea, pies, jams, jellies, or just eating the raw fruit right off the tree for optimum health. This is one of the only fruit trees that does well on our land with no maintenance. The tree is very resilient. I’ve started around 60 trees from seed and hope by next year they will be large enough to sell. My parents paid $50 for a 5-gallon tree and now a 5-gallon tree is about $60. For more information, or to buy some leaves, please e-mail forrest_harris@bellsouth.net

The Good Salt

Debi Pearl — Mon, 15 Aug 2011 11:05:41 +0000

Why did God call his people “the salt of the earth” if salt is so unhealthy? Both of my parents had problems with salt. If they ate too much salt, they would swell and then their blood pressure would rise. “Salt is bad for you,” Mom would say as she shook her head in puzzlement, “but the Bible speaks so highly of salt. Why did God call his people ‘the salt of the earth’ if salt is so unhealthy?”

God designed mankind to have a natural craving for salt.

Unfortunately, I inherited the salt problem. I was in my early 40s when I noticed my wedding ring was tight. Then I noticed my ankles seemed to stay fat. Next I noticed a great swelling in other places. I had always had very low blood pressure but with the swelling came a quick, dramatic change. My doctor said, “No more salt.” Food became very boring. I still ended up getting too much salt because some of my meals didn’t start in my own garden where I could control what went into the food. I started eating lots of fresh celery because it acts as a diuretic, which provokes the body to flush fluids. It worked amazingly well, but keeping up the celery thing was not practical. I also started drinking Stinging Nettle tea, which also acts as a diuretic. But I sure missed salt. Then a few years ago I started noticing dirty looking salt available on the shelves of some health markets. I began to read what researchers were discovering concerning processed salt and real salt. WOW! Salt is not always bad. Salt is good—at least, real salt is good.

Bad Salt

Refined salt is harvested from salt mines as brine, which means the salt is in water. Chemicals are added to the brine to remove the minerals. Ironically, in the salt industry minerals are referred to as impurities. The minerals (impurities) are sold to be used in other industries. Then the brine is evaporated using high compression and heat. This disrupts the molecular structure of the salt. Then toxic chemicals are added to prevent clotting. Iodine is also added (iodine is depleted from the soil and should be added to every diet). The purity of food-grade salt is between 99.7-99.95%. “Pure” means that the content of the salt is sodium (39%) and chloride (60%). And so, man has managed to render salt a lifeless product. Dead salt could be assured a longer shelf life, and without the minerals it is white and appears cleaner. The only problem is that the human body doesn’t respond well to an imbalance of sodium and chloride. Case in point: Me, along with a host of other people. The human body requires lots of minerals, and those minerals need to be balanced. When there is an imbalance of minerals, the body starts to break down, causing the pH of the body to become unstable. The immune system gets faulty, sleep patterns are disturbed, hormones go nutty, even your hair will be affected. Of course, the kidneys can’t function properly, which means swelling and high blood pressure. A balance of minerals is critical for good health. In much of the United States the minerals in the soil have become depleted; therefore, the foods grown in those soils lack the minerals required for good health. Many people suffer from lack of minerals.

All natural salt is loaded with minerals in a balance that works well with the body.

God designed mankind to have a natural craving for salt. All natural salt is loaded with minerals in a balance that works well with the body. Colors (pink, dirty gray, etc.) document the presence of minerals in the salt. Salt comes from the earth. Like all earth (dirt, coal, clay, etc) the qualities of the salt vary depending where it is harvested. In my garden, the upper end is less fertile than the lower end because nutrients are prone to wash downhill. The same is true with natural salt. Some salt comes from areas of the world where it is loaded with minerals, while other salt has a lower amount of minerals. Celtic Sea Salt has been tested to have a very high percentage of minerals. It comes from France and is harvested by channeling ocean water into clay-lined ponds. It is an ugly gray, large grain salt. If I were sick, this is the salt I would use in my food. In fact, I do keep this kind of salt on hand to use for slow-cooking items like beans, stews, etc. Redmond’s Real Salt comes from the mines in Utah. It has a pinkish color and a slightly lower mineral content than Celtic Salt, but still offers life-giving minerals. I also make sure I take iodine or kelp (seaweed high in iodine) every day. Switching to natural salt is an easy and smart thing to do. Keep your eye open for products that now use natural salt; it is a fast-growing market. Learn and live well. - Debi Pearl

You’ve Got Worms

Shoshanna (Pearl) Easling — Tue, 15 Feb 2011 12:00:41 +0000

I have been trying to write this article for a while, but I would get so grossed out with my research that I put it off. Here it is—the PG-rated version! Did you know it is estimated that more than 85 percent of the world’s population have some kind of parasite living inside their bodies? You can get parasites from people, animals, mosquitoes, ticks, the air you breathe, food, and your drinking water. You can get the disgusting little creatures almost anywhere, at any time. They need you to survive and multiply. Are you yucked out yet? So what is a parasite? It is an organism that lives on or in another organism (a person, an animal, etc.) from which it obtains nutrients to live, causing harm in the process. Parasites have been linked to almost every illness. However, just because you have parasites does not mean that you are sick. Many people have parasites and never know. When your body has a healthy, strong, immune system, it can deal with most parasites. However, if you have poor circulation, your pH is off-balance, your organs and tissues lack oxygen, or your immune system crashes, it creates favorable conditions for the invasion and multiplication of parasites. Parasites migrate to the areas of the body where it is not functioning optimally. Often people get a disease, crashing their immune system, thus making their body a perfect home for parasites. This makes the disease worse. There are over 100 different types of parasitic worms that can live in the human body. They range from microscopic in size to many feet long. Female worms can release 3,000 to 200,000 eggs per day depending on their type. Parasites’ waste makes your body very toxic. People with parasites can become malnourished and weak because parasites secrete toxins and steal vital mineral nutrients and amino acids needed for digestion and a healthy body. People often end up with issues such as viruses, fungal and bacterial infections, anemia, bloating, fatigue or hunger, allergies, asthma, gas, digestive disorders, nervousness, skin rashes, foggy brains, aches and pains, chemical and metal poisoning, and much more. Most doctors are not trained to recognize the symptoms of parasitic infections—and even when they do, the medicine they give you to kill the worms is very toxic to you. But there is good news! God gave us three herbs that kill over one hundred different parasites: green Black Walnut hull (Black Walnut hull that is still green when harvested and processed,) fresh ground clove powder, and wormwood. These three herbs must be used together to kill the worms and eggs all at once. Parasitic infections can cause physical trauma by burrowing into the intestines, the circulatory system, the liver, the lungs—anywhere in the body. Worms can drill holes in your organs as they destroy cells faster than cells can be regenerated. A parasite cleanse is required if your body is overburdened with other toxins.

Do you have parasites?

You may have parasites if you have stomach pain, indigestion, ulcers, constipation, Parkinson’s disease, joint or muscle pain, food or environmental allergies, dermatitis, itching, psoriasis, eczema, hives, swelling and rashes, acne, anemia, fatigue or drowsiness after meals, or frequent infections in the lungs, sinuses, vagina, bladder or any mucous membrane. Signs that a child may be infected with parasites include blisters on the inside of the lower lip, frequent wiping of the nose, restlessness and grinding of the teeth at night, twitching eyelids, dark circles under the eyes, hyperactivity, bed wetting, headaches, sensitivity to light, and rectal or nasal bleeding.

How do you kill your parasites?

There are many studies with various conclusions as to the herbs you should take and the conditions of the treatment. So you need to do your own research and decide what you want to take, but this is what I do: Green Black Walnut Tincture First day: I take 1 drop of black walnut tincture four times in a beverage every 4 hours through the day on an empty stomach. Second day: I take 2 drops of black walnut tincture four times in a beverage every 4 hours through the day on an empty stomach. Third day: I take 3 drops of black walnut tincture four times in a beverage every 4 hours through the day on an empty stomach. I keep increasing the amount until I have taken 14 drops four times a day. I do this for 14 days and then take 5 days off, then 14 days on, and continue for three months. If fresh walnut hulls are not in season and I need to do a cleanse, I take Green Black Walnut Hull powder capsules. If you have them fresh it is always best, but, when in need, take what you can get. Green Black Walnut capsules (size 00) First day: I take 1 capsule twice a day on an empty stomach. Second day: I take 2 capsules twice a day on an empty stomach. Third day: I take 2 capsules three times a day on an empty stomach. Then I continue 2 capsules three times a day on an empty stomach for the remainder of three months. Wormwood capsules (size 00) First day: I take 2 capsules 20 minutes before I eat, every meal. Second day: I take 4 capsules 20 minutes before I eat. Third day: I take 6 capsules 20 minutes before I eat. Fourth day: I take 8 capsules 20 minutes before I eat. Fifth day: I take 10 capsules 20 minutes before I eat. Sixth day: I take 12 capsules 20 minutes before I eat. Seventh day: I take 14 capsules 20 minutes before I eat. I do this 14 days on, then 5 days off, then 14 days on, then I just do 14 capsules twice a week for the remainder of three months. Cloves capsules (size 00) First day: I take 1 capsule 3 times a day. Second day: I take 2 capsules 3 times a day, 20 minutes before I eat. Third day: I take 3 capsules 3 times a day, 20 minutes before I eat. I do this 14 days on, then 5 days off, then 14 days on, then just do 3 capsules once a day for the remainder of three months. It can be difficult to get a child to take an herbal concoction that tastes bad, and most of them do. Wormwood is one terrible-tasting herb. You cannot expect your kids to take it by itself. I like to mix half maple syrup and half herb. That helps with the taste. You can also give them a reward when they take it. I wrapped little things up and gave them to my son for the first ten times of taking herbal concoctions. This made him look at them as “good things”. Even though it tastes bad, and he no longer gets presents for taking them, he still takes them with a smile! For children 40 to 65 pounds, I do one-fourth the amount of an adult dose, and only do 14 days on, 7 days off, then 14 days on, and that is all. For children 65 to 90 pounds, I do one-third the amount of an adult dose, and only do 14 days on, 7 days off, then 14 days, and then I cease. I cannot tell you what you should do regarding your children. Any herb can be harmful in some circumstances so I am not prescribing a cure or treatment. I am not a doctor. I am just giving you some ideas for your own research. Make sure you are sufficiently knowledgeable and/or consult an expert before giving or taking herbs that can be toxic. Some other things used to expel worms include: Garlic, Pumpkin Seeds, Cayenne Pepper, Goldenseal, Sage, Thyme, Fennel, Male Fern, Cranberry Powder, Grapefruit Seed Extract, Apple Kernel, Olive Leaf Extract, Apple Seeds, Red Clover Blossoms, Vitamin C, Wheat Grass Juice, Grapes and Grape Juice, Echinacea, Metabolic Enzymes. Contact the Bulk Herb Store for more information at 877-278-4257 or BulkHerbStore.com.

The Lay of the (Land) Pan

Johnny Taylor — Wed, 15 Dec 2010 12:25:16 +0000

Seeds are not just for the garden, and can be grown beyond spring and summer. You can enjoy a kitchen garden all year long—even if you live in Alaska! There are three different ways you can garden indoors: Nub-sprouting, regular sprouting, and planting seeds to harvest as micro-greens. Here are the differences between the three, as well as basic instructions to get your kitchen garden started: Nub-sprouting is just allowing the seed to barely make a tip. You can use nub-sprouts to make "Ezekiel bread," thus named for the recipe found in Ezekiel 4:9. Nub-sprouting is very simple. Presoak the seeds for a few hours. Rinse well to remove the natural sprout inhibitor found on most seeds. Then place in a shallow pan with a small amount of water. Put the seeds just a few layers deep (so they can breathe). Cover with a cloth to keep the seeds from drying out. Usually within 24 hours the nubs will appear at the end of the seed. Regular sprouts are also grown without dirt, but they are allowed to grow a few days until the plants are between one and three inches tall. These sprouts can be used as salad sprouts. To grow seeds to be eaten as salad sprouts you first need to soak them in water for a few hours and rinse them well. The seeds should then be placed in a shallow pan with a small amount of water. They should not "drown" in water, but they should not dry out, either. Cover with a cloth and set the pan in a dark, warm spot. Rinse the seeds daily. Within a day or so they will start to grow. Harvest as you need them or when their size suits you. Sprouts are best eaten fresh, but they can be stored in your refrigerator for about a week. Micro-sprouting greens are seeds grown in a small amount of dirt until they are 5 or 6 inches tall. The tops are then harvested and allowed to re-grow to be harvested again and again until it is clear by the yellowish leaves that the nutrients of the soil are depleted. These greens can be used in salads, or they can be juiced. Generally, grass-type seeds are used for micro-planting. This includes seeds like barley or wheat. When they are grown, they look like grass. I use a large flat pan with about a 1/2 inch of good quality potting soil, although I have used regular garden dirt with successful results. The idea is to allow your plants to grow a few inches tall, then harvest the top few inches and allow the plant to continue to grow. You can obtain many harvests from one planting. Your grass does not need full sunlight; many people just leave their tray sitting in their kitchen. Sprouts—particularly green leafy sprouts—are great to eat for everyday living. With less expense, you can get vitamin A, B, C, fiber, protein, and enzymes that aid digestion. In addition, sprouting destroys the seed’s natural preservative enzymes that inhibit digestion. Sprouting kits are now available in malls and supermarkets everywhere. Leafy sprouts

Alfalfa
Clover
Radish
Fenugreek
Mustard

Bean sprouts

Adzuki bean
Garbanzo
Mung
Green pea
Speckled pea
Soy bean
Various types of lentils

Brassica sprout family includes

Broccoli
Cabbage
Kale
Cauliflower
Rutabaga
Mustard
Turnip

Sprouting kits are now available in malls and supermarkets around the country and probably around the world. Once you get sprouting and gardening, try saving your own seeds!

Methods

WITHOUT SOIL

Jar
Cloth
Sprout bag
Sprouting tray

WITH SOIL

Seedling tray
Greenhouse

Try some Ezekiel Bread!

Recipe (taken from the DVD, Homesteading for Beginners, Volume 3): Place 1/2 cup each of these in a bowl: Millet, Beans, Lentils, Wheat, Spelt, and Barley. Soak them 24-48 hours. Drain grains and seeds thoroughly. Use a food processor to grind the soaked beans/grain mix until it becomes like fine mash. Add one tablespoon baking powder, one tablespoon baking soda and one teaspoon salt (we used a bit more salt!). There are other recipes online to try. Experiment! Dear NGJ, ...Seeds can be stored for years if they have been dried to a moisture level of 8% or less. I’m using silica gel for drying the seeds. The drying process requires a glass jar with an air-tight lid, and an equal weight of gel and seeds. The seeds are placed in paper envelopes, and the gel in a plastic cup inside the glass jar. After seven days the seeds are then vacuum-sealed in Seal-A-Meal plastic bags. Seeds stored using this technique will maintain their viability for up to ten times longer than normal germination rates. Freezing does not hurt seeds that have been dried to an 8% moisture level, but if the seeds are not dry enough the moisture expands when frozen and ruptures the cell walls. In closing, even though the garden party is just about over, I’ve still got a lot more to do in preparing the beds for winter. I’m making a mulch sandwich by laying down straw (from the chicken coop) and then a layer of cow manure that has thousands of earthworms, followed by vegetable matter and another layer of straw. —Bud

Fatty Liver and Ugly Toes

Shoshanna (Pearl) Easling — Sun, 15 Aug 2010 11:05:14 +0000

My husband spent many of his young years on fishing boats in Alaska. The life of a professional fisherman is not easy. They labored 18 to 22 hours each day, on their feet, and they would be out on the boat for as much as a month at a time. It was a hard life, made for real men, but it also made for toe fungus. Wearing the same shoes, and often running out of socks, feet got wet and stayed wet. Soon, white nails began to grow as the fungus grew stronger. Toe fungus is not one of these things that just goes away if you ignore it, but people try. James and I got married a few years later; I took one look at his toenails and was determined to get rid of it. So I found some natural remedies and gave them to him, but he was used to having the fungus and not very concerned about it at first. You won’t get rid of any ailment without consistency. After a few years the fungus annoyed him enough that he wanted to be rid of it, so he went to the doctor and got some medicine. It seemed to work: three months of taking the medicine and the fungus was almost gone. The medicine ran out, but he figured if he kept his feet clean and dry, all would be well. Wrong! The fungus came back with a vengeance. He got more medicine. It worked not quite as well as the first time, and worse, the moment he stopped taking it, the fungus returned stronger than ever. Worse still, he constantly seemed stressed out, grouchy and sometimes even angry. I knew that this was not him and there was something wrong, so I started to research. I knew that certain medications adversely affect the liver, but I did not know that anti-fungals like Ketoconazole and anti-TB medicines like Rifampicin and Pyrazinamide topped the list of liver killers. I knew James was in trouble. I needed to know how bad he was and what I could do to help him, so I researched the symptoms of liver problems. Here are a few of the symptoms: constipation, chronic gastritis, morning sickness, hepatitis, cirrhosis, Hepatomegaly (enlarged liver), a yellowish tinge about the eyes and dark yellow urine, anemia, nausea, light colored stools, irritable bowels or irregular bowel movements, swelling under the right lower ribs, painful breathing, curved and whitish look of nails, nose bleeding, and easy bruising (caused by protein deficiency), and also frequent headaches, dizziness, spasms, irritability, depression, anger, stress, PMS, hormonal problems, acne, skin rashes or skin problems, and unusual tiredness. James showed many of these symptoms, so I started researching everything liver.

Did you know...

...that a fully grown liver is the size of a football and the biggest organ in the body? ...that many people live with less than three quarters of their liver working? ...that it is not only an organ but also the largest gland in the body? Your liver is one of your body’s most crucial components. It is also the only organ that can rebuild itself. To rebuild a liver completely takes 18 to 24 months, because that is how long the liver cells live. The liver has many functions: manufacturing proteins, synthesizing, storing, and processing (metabolizing) fats (used for energy), metabolizing and storing carbohydrates, which are used in blood that red blood cells and the brain use, forming and secreting bile, and absorbing vitamins A, D, E, and K. The liver also eliminates the potentially harmful biochemical products produced by the body, and detoxifies drugs, alcohol, and environmental toxins. Everyone is different with detoxification, depending on what they eat and what they are around. People eating organic food and living a low chemical life will recover much faster than, say, a painter, or someone that has been on prescription medications with serious side effects. Life can quickly get bad when your liver is not working well, because your blood passes through your liver but does not get recharged properly. This can give you fatigue, toxemia, and chronic diseases. A healthy liver balances your body and enhances your quality of life. A bad liver can turn all the joy and excitement in life into impatience and anger. So how do you know when your liver-cleansing program is complete? Your skin will be more lustrous, your vision will be better, your skin will be free from red blotches and itchy spots, your brain will be clearer, and you’ll have more energy and a sense for tomorrow. Regenerating the liver takes longer than detoxification. The detoxification will make you feel better, because it will give your liver the clean house it needs to start rebuilding. But beware: that’s just the beginning. Your liver needs to be nourished and well taken care of while it is rebuilding. Here are some things that help your liver along: eating nourishing and organic foods whenever you can, avoiding chemicals, drinking eight cups of water a day, taking nourishing anti-oxidants, and using blood purifying herbs and foods. I researched herbs to find the perfect combination for my man to take. I made a tincture and he started taking it. Within a few days I could already see a difference. He was relaxed for the first time in months. I was so excited! I knew we had a long way to go, but we were well on our way to the old James. One month later, he is still taking my homemade Liver Tincture and doing well. He plans to continue to take a dropper full (1/2 tsp) 3 to 5 times a day for 3 to 6 months, then a dropper full 1 to 2 times a day for 2 years. Life is good, and living life with joy, excitement, and purpose makes it even better. Don’t give up if you are sick. Research, and enjoy the best quality of life you can. For James’ toenail fungus, I am coming up with something great. I will let you guys in on it when I get it perfected. The Liver Tincture contains: Indian gooseberry/amalaki, turmeric, ginger, dandelion leaf, licorice root, burdock root, milk thistle seed, hawthorn berries, ginseng root, astragalus root, and St. John’s wort. The Liver Tincture is a combination of herbs that purify the blood, are rich in anti-oxidants, nourish the liver, help with liver enlargement, aid in rebuilding the liver, ease the stress of detoxing on the body, level the hormones, stimulate the digestive system and more. How to make it: Fill a clean glass canning jar 2/3 full with dried herbs. Add vodka up to one inch from the top. Screw lid on tightly and store in a cool, dark place. Shake 3-7 times a week. The tincture needs to sit at least 2-6 weeks. Strain tincture and pour into a colored glass bottle, closing the lid tightly. Alcohol tinctures will last 2-3 years. Tinctures need to be kept in a cool, dark place such as a cabinet. Why use vodka? Water rolls off the liver where alcohol goes straight to it, bringing the herb with it. For more recipes, herbs, Liver Cleanser Mix, and more, contact the Bulk Herb Store at BulkHerbStore.com.

Healthy Broth

Shoshanna (Pearl) Easling — Tue, 15 Jun 2010 11:25:59 +0000

Old-fashioned broth is packed with important minerals that have disappeared from the American diet. They have been replaced with the discovery of monosodium glutamate (MSG). What is MSG? It is a neurotoxin that causes a wide range of reactions from temporary headaches to permanent brain damage. You might think you do not use MSG, but it is in bouillon cubes, canned broths and soups, dehydrated soup mixes, sauce mixes, TV dinners, most restaurant food, condiments, and more. It tricks the brain into thinking the food tastes better than it does. Fast food restaurants could not exist without MSG. Enough about MSG; this article is about broth. So what is broth? It is a flavorful liquid resulting from slow cooking bones, hooves, egg shells, knuckles, chicken feet, meat, poultry, fish, or vegetables in water. This process pulls nutrients from cartilage and tendons, like sulphates and glucosamine, which is used as a supplement for treatment of arthritis and joint pain. Some of that stuff might sound a little disgusting, but believe it or not, it is delicious. The benefits for the body are amazing. It is an herb in itself, healing and strengthening the body’s digestion. It contains minerals, like calcium, magnesium, phosphorus, silicon, sulphur, gelatin, and trace minerals, in a form the body can easily absorb. Broth has been used to treat arthritis and joint pain, peptic ulcers, tuberculosis, diabetes, muscle diseases, infectious diseases, jaundice, cancer, colds, and can even be put in babies’ milk to aid digestion. Broth is also used to activate and strengthen the thyroid. Not only is broth great for your health, it is a MUST for culinary-minded individuals. I use broth for cooking vegetables, noodles, rice, sauces, soups, gravy, stews and more.

TIPS:

1. Asian and Latin American markets sometimes carry whole birds, and some butchers in ethnic neighborhoods carry calves’ feet. Use 2-4 chicken’s feet for chicken stock and about 2 lbs. calf’s feet pieces for a large pot of beef stock. 2. If you want to make a gravy you can add 2 tbsp. arrowroot powder with 2 tbsp. water to one cup broth. Bring to boil, stirring constantly, until sauce thickens. Add sea salt, and, if desired, other seasonings. 3. Let all the ingredients sit in the water for an hour before starting to cook broth. This helps the vinegar break down the calcium.

TidBit on Eggshell and Bone Health:

Studies have shown that taking eggshell with vitamin D3 improves bone mineral density. Egg shells have been used to treat of all kinds of arthritis and joint pain. Pour 2 cups of hot water over 4-5 (free-range or organic is best) crumbled egg shells. Add 1 tsp. fresh lemon juice or vinegar. Cover and let sit for 2 hours. Strain the shells out and put liquid in a clean glass jar with a lid. Take a sip of the liquid one or two times a day. Just because it works does not mean you should take more than you need. Slowly increase your dosage until pain is the gone. After that do not increase it. Some of us need more calcium than others, but remember, our bodies cannot handle too much calcium. Egg shells are high in Calcium, Magnesium, Phosphorus, Glycine, Gelatin, Collagen, and other trace minerals. For more healthy lifestyle tips and recipes check out Nourishing Traditions. You can order this and many other helpful books from The Bulk Herb Store’s website at: www.BulkHerbStore.com

Recipes

Chicken Stock

1 whole free-range chicken or 2 to 3 lbs. of chicken parts, such as necks, backs, breastbones and wings 2-4 chicken feet (optional) 4 free-range or organically-grown egg shells 4 quarts cold, filtered water 2 carrots, peeled and chopped; if organic, do not peel 3 celery stalks, chopped 2 tbsp. vinegar 4 whole garlic cloves 1 onion, chopped 1 tsp. peppercorns 1 bunch parsley Bring to a boil, reduce heat, cover, and simmer for at least 6 hours or as long as 48 hours. Strain out solids and discard. Use liquid broth. Broth will become very thick when cooled.

Fish Stock

3-4 whole carcasses, including heads, of non-oily fish such as sole, turbot, trout, brim, rockfish, or snapper 2 tbsp. butter 2 onions, chopped 1 carrot, chopped 1 bunch of cilantro 3 cloves garlic 1/2 cup dry white wine or vermouth 1/4 cup vinegar 3 quarts cold, filtered water (approximately) Milk from young coconut (optional) Bring to a boil, reduce heat, cover, and simmer for at least 4 hours or as long as 24 hours. Strain and discard solids. Use liquid broth. Broth will become thick when cooled.

Beef Stock

4 lbs. beef and knuckle bones (approximately) 1 calf’s foot, cut into pieces (optional) 3 lbs. meaty rib or neck bones 4 or more quarts cold, filtered water; more, if desired 1/2 cup vinegar 4 free-range or organically-grown egg shells 3 onions, chopped 3 carrots, chopped 3 celery stalks, chopped 5-6 whole garlic cloves 1-2 tsp. dried thyme 1 tsp. peppercorns 1 bunch parsley Simmer stock for at least 12 hours or as long as 72 hours. Strain and discard solids. Use liquid broth. Broth will become very thick when cooled.

From City Slickers to Happy Homesteaders

Erin Harrison — Tue, 15 Jun 2010 11:20:26 +0000

My husband and I were brought up in the city and had no experience with country living. When we first got married, all I knew how to cook was macaroni and cheese from a box, canned ravioli, and Hamburger Helper. We would have starved without a nearby grocery store. After we started having children we wanted to move out to the country, plant a garden, and work toward becoming self-sufficient. We bought an old farmhouse on three acres and fixed it up very nicely. I met some Amish folks and began taking lessons on cooking, butchering, sewing, and canning. We spent one year’s tax refund on our first milk cow. We could not believe how fun and economical this lifestyle was. We started raising chickens, collecting eggs with our little children, and making healthy meals. The first year we started canning with the Amish, we canned about 500 quarts of everything from tomatoes to green beans to applesauce to meat. I found that we were spending less time in the car going to the grocery store and more time as a family working together. There is no greater joy than building relationships with your children by working together for everyone’s good. We wanted to share our joy. Since we are professional photographers, we decided to create a DVD teaching what we had learned. For over a year every new project was recorded on camera: raising chickens, boiling down maple syrup, making bread, growing a garden, and many other homestead projects. The Homesteading for Beginners DVD series is the result. Everyone who watches it says it inspires them to try to reacquire some of these lost skills that our forefathers knew well and relied upon to survive hard times. Modern families would do well to learn these skills and get back to the basics. When jobs are lost or power is failing, it would be helpful to know how to provide food for the family. Homesteading for Beginners comes in two DVDs and will show you basic skills for homesteading. The first DVD is a good teaching tool for children and parents, but is geared to keep children captivated. It is a basic step one for those who know very little of homesteading. Our second video is aimed at an older audience and goes into greater depth. Both DVDs introduce milking a cow, making butter, cheese, kefir, planting a garden, butchering chickens and more. Through all the homesteading we have learned that there is a real need for community life. Until two generations ago everything centered around the community. People would come together to work, to survive, and to learn from each other. Our family desires to help bring like-minded families together in their homesteading adventure. We created a website and forum that others can join to encourage one another. We will be offering a platform for trading, buying, selling, and getting to know others in the same season of life. It will be an opportunity for people to learn, be creative, write articles, ask questions, get the products they need, and build family bonds. Visit our website and join our community at: www.HomesteadCommunityPost.com

I Made an “Herb Girl” Out of Me

Shoshanna (Pearl) Easling — Thu, 15 Apr 2010 11:05:26 +0000

When I first started learning about herbs and their properties I was captivated by the possibilities. I knew that if half of everything I was reading was true, a lot of people were missing out on the healing power of God’s plants. First I needed to test them for myself. I had to know if they really worked as well as the books claimed. So, with the little herb research I had done, I made a dark green herb salve and gave a quart of it to some missionaries who were heading to the mountains of Papua New Guinea with their five kids. In a few months they wrote asking for more. They were living deep in the jungle among a tribe of people while learning to speak the language. It was a three-day hike to a dirt air strip where a little plane could transport them to a town—when a plane was available. A long way from medical help, they discovered that my green salve was very effective in treating a variety of ailments, from boils to rashes to ringworms and more. I was blown away. I did the research, but reading about the field-(jungle-)tested results was a whole new perspective. I was hooked, went back to the books—many books—and I have been an Herb Girl ever since.

MAKING MASSAGE OIL OR SALVE

1. Making a salve might sound difficult, but it isn’t. The thing that takes the longest is infusing your herbs with oil. The best way to do this is in a crock pot on very low heat. 2. Stuff a mason jar two-thirds full with herbs. 3. Fill jar with oil of your choice (coconut oil, olive oil, sweet almond oil, etc.), leaving at least one inch from the top of jar. Screw a lid on tight. 4. Put a wash cloth in the bottom of the crock pot. Put jar in the center of the pot (on the cloth). Fill the crock pot with water, one inch below top of jar. 5. Keep crock pot on low heat (oil needs to be very hot but not boiling) for 3 days. Water will evaporate out of the pot, so keep adding water as needed. 6. As the herb’s properties release in the oil, the oil will take on more color and smell like herb oil. With a cheese cloth (a cotton sheet or t-shirt will work too) strain herb solids out of oil. Now you have an herbally-infused oil. It is great for massage oil! 7. To make the oil into a salve you need beeswax. You need approximately 2 oz. of grated beeswax for 8 to 9 oz. of infused oil. 9. On low heat, warm oil and beeswax until wax is all melted. 10. Add a drop of vitamin E oil for every ounce of oil. This is a natural preservative. 11. While salve is still hot, pour into your container (widemouth jar, can, etc.). 12. Let sit overnight or until salve is hard. 13. Screw a lid on tight and label with name and date. Voila!! You have a salve!

Tips:

~ If it is too soft for you, reheat it and add a bit more beeswax. If it is too hard, reheat it and add a touch more oil. ~ Salve is a thick oil that is used for cuts, bites, burns, rashes, boils, massage, and more. Salves can keep up to five years or more. ~ Keep out of light and extreme heat. If I get a poisonous bite from a bug, bee, or spider, if there are fresh plantain leaves around, I grab a few leaves, chew them up and spit them on the bite. There is nothing faster or that works better to pull poison out. If you have activated charcoal around, you can mix that in the plantain chew and give it another boost in pulling out poison. After these fresh poultices, I continue to use salve until there is no sign of a bite. For more info on herbs and healthy living go to BulkHerbStore.com. Sign up for weekly Herb Pearls! You can also write or call us for a catalog at 26th West 6th Ave., Lobelville, TN 37097 or 877-278-4257. Check out our salve mixes, for muscles, Healing touch, and arthritis.

The Bottom Line

Shoshanna (Pearl) Easling — Mon, 15 Feb 2010 12:35:24 +0000

Maybe your approach was wrong. Dieting is usually not effective in the long run. Low-calorie diets will enable you to lose weight fast, but they will also almost always lower your metabolism. What’s wrong with that? Lower metabolism means your food will not burn off as fast. Your body will be expecting less calorie intake because of the diet. Then you stop your diet. As soon as you stop it, you will gain weight faster than ever before. How can you lose it and keep it off? Clean your colon out. Try Detox +, cayenne, aloe, ginger, garlic, psyllium seed, and other cleansing herbs. Keep everything flushed daily. Drink lots of filtered or spring water and daily take in fiber, flaxseed, chia seed, oat bran, rolled oats, whole grains, whole wheat. Get your liver and kidneys working right. If they function properly, your body can better process foods and eliminate waste. Look to milk thistle, burdock, dandelion root, fennel, bilberry, and, of course, plenty of filtered or spring water. Accelerate your metabolism with herbs and exercise. Get your heart pumping. Exercise at least three times a week, at least 30 minutes each time. After exercising, drink a big glass of an energy herb like green tea, ginseng, nettle, or all three mixed. Curb your appetite. Feed your cells richly with vitamins and minerals. It is believed to reduce cravings. Try nettle, fennel, bilberry, and chia seed. Taking a teaspoon of psyllium mixed well in seven ounces or more of water or juice 30 minutes before you eat will curb your appetite, making you eat less. It also helps regulate movements. Feed your cravings. If you know that you always start craving something sweet around a certain time, then plan on feeding it with something that will satisfy it and help you lose weight, like a cup of hot or cold herbal tea with honey and a dab of milk. Creamy and sweet! Try spiced chia tea, green tea, jasmine green tea, or Double E Immune Booster (one of my favorites, when taken with honey and milk). Carrots are pretty sweet too! Eat whole foods high in fiber and lean protein, like beans, whole grains, raw nuts, seeds, fruit, vegetables, wild game, and more. Stay away from processed foods. They are fat-makers. You are going to eat some processed food, but remember, even if it doesn’t seem like a lot of food, it is fat food. Things like potato chips and cookies are highly processed and highly fattening. Why these herbs? Bilberry is known to be an anti-aging herb. It helps purify the blood, promote healthy liver and kidney function, increase circulation to the brain, reduce inflammation and pain, relieve muscle spasms, strengthen blood vessels, improve night vision, and more. Chia seed is one of the richest plant sources of omega-3 fatty acids. It is a rich source of protein, antioxidants, potassium, calcium, manganese, phosphorus, zinc, and copper, and it has six times more iron than spinach. Chia seeds are great in breads, granolas, mixed in smoothies, and more. Chia is great for your skin, blood sugar stability, endurance, energy, and it promotes healthy intestines. Nettle is very high in many vitamins and minerals. From Vitamin C to silica nettle, it is one of the richest of herbs. It is also a wonderful diuretic that will purge your body of toxins while nourishing your cells. It is also believed to curb hunger. Psyllium and flax help your colon regulate and flush out waste faster. Holding waste makes you gain weight. They can also be used to curb your hunger. Mixed in water or juice, they can expand up to five times in bulk. Flax is an excellent source of protein, fiber and many vitamins, stabilizing blood levels and strengthening your immune system. For more information on herbs go to BulkHerbStore.com or call us at 1-877-278-4257.