Forwarded from 🔊 @IntuitiveCare • Care, Stewardship, & Respect • Inclusive Community Caring • Intuitive Public Radio • IPR •••
Hadassa writes,
' This is what we feed our sickest population.
It’s basically a blend of water, synthetic sugar, corn starch and inflammatory oils.
Tell me why the above ingredients and antifreeze need to be in our nutritional supplements and thickened liquids? '
facebook.com/share/kCbhj3VX4w7u1eTX
t.me/IntuitiveCare/117?single
' This is what we feed our sickest population.
It’s basically a blend of water, synthetic sugar, corn starch and inflammatory oils.
Tell me why the above ingredients and antifreeze need to be in our nutritional supplements and thickened liquids? '
facebook.com/share/kCbhj3VX4w7u1eTX
t.me/IntuitiveCare/117?single
Forwarded from The Collective Mission (Invinciblelight)
'Nanocoating for Extended Shelf Life of Fruits and Vegetables'
2024
https://www.azonano.com/news.aspx?newsID=40743
'Eco-friendly nanocoatings for food packaging'
https://springwise.com/innovation/retail/plastic-alternative-nanocoatings-for-flexible-packaging/
https://www.nfinitenano.com/
'Study Edible Nano-Coating Extends Shelf Life Of Perishable Food'
https://www.apfoodonline.com/study-edible-nano-coating-extends-shelf-life-of-perishable-food/
'Nanocoating Extends Shelf Life of Fruit and Vegetables'
https://blog.polymernanocentrum.cz/nanocoating-extends-shelf-life-of-fruit-and-vegetables/
'Nanotech Developments in the Food Sector'
"Novel ingredients/novel foods with specific functionalities, such as increasing the content of healthy substances (e.g. vitamins, carotene), changing specific properties (e.g. reducing allergy risks), and enabling targeted delivery/release of nutrients.
Minimally processed food, reducing the processing of foods in the production, storage and distribution phases. Novel foods and minimally processed foods both benefit society in similar ways. For instance, they improve nutrition, reduced presence of additives, improved food flavour, and could make the production process more efficient."
See the Catch 22?
"reduced presence of additives"
"Novel ingredients/novel foods with specific functionalities"
How can one reduce additives in foods that which one is adding 'novel' ingredients to foods that are nano-additives themselves.
https://gonano-project.eu/index.html%3Fp=2656.html
2024
https://www.azonano.com/news.aspx?newsID=40743
'Eco-friendly nanocoatings for food packaging'
https://springwise.com/innovation/retail/plastic-alternative-nanocoatings-for-flexible-packaging/
https://www.nfinitenano.com/
'Study Edible Nano-Coating Extends Shelf Life Of Perishable Food'
https://www.apfoodonline.com/study-edible-nano-coating-extends-shelf-life-of-perishable-food/
'Nanocoating Extends Shelf Life of Fruit and Vegetables'
https://blog.polymernanocentrum.cz/nanocoating-extends-shelf-life-of-fruit-and-vegetables/
'Nanotech Developments in the Food Sector'
"Novel ingredients/novel foods with specific functionalities, such as increasing the content of healthy substances (e.g. vitamins, carotene), changing specific properties (e.g. reducing allergy risks), and enabling targeted delivery/release of nutrients.
Minimally processed food, reducing the processing of foods in the production, storage and distribution phases. Novel foods and minimally processed foods both benefit society in similar ways. For instance, they improve nutrition, reduced presence of additives, improved food flavour, and could make the production process more efficient."
See the Catch 22?
"reduced presence of additives"
"Novel ingredients/novel foods with specific functionalities"
How can one reduce additives in foods that which one is adding 'novel' ingredients to foods that are nano-additives themselves.
https://gonano-project.eu/index.html%3Fp=2656.html
AZoNano
Nanocoating for Extended Shelf Life of Fruits and Vegetables
To engineer produce that lasts longer and is free of bacteria, chemical engineering professor Dr Mustafa Akbulut and professor of horticultural science Luis Cisneros-Zevallos have teamed up.
Mark Silver wrote,
' Update: We have a stove-top pressure canner, and we want to get an electric one- that’s next. The reason for electric is that instead of needing to watch the stove top one and sometimes adjust the heat to keep the pressure constant, the electric is push a button and walk away, and it makes it much easier. There are times I would have canned if I could have set it up, and then gone to bed. But the stove-top requires for someone to be in the kitchen watching it throughout the process.
——
Small step prepping: Although it's not financially accessible to everyone, may I recommend that if you can, purchase an electric pressure canner?
Easy to learn to use, really no need to be intimidated. Then, when you cook for yourself or your family, make extra. Can the extra. Put them on a shelf.
If every time you cook, you make a couple of extra quarts of food, in a few weeks, you'll have quarts of shelf-stable food that can be used in emergencies, and that can also be used if you're exhausted and can't cook and need to feed folks, or have unexpected guests...
I do realize an electric canner is not cheap, probably around $350. And I also know not everyone has abundant storage space.
But if you watch out for Black Friday sales, and you can save up for it and get one, over the course of a few months you'll find yourself fairly easily with emergency supplies of delicious food saved up.
#HeartOfBusiness #MarkSilver #HeartOfBusinessCommunity #ServiceBasedBusiness #ServiceBasedBusinesses #BusinessCoach #BusinessCoaching #FeelGoodMarketing #HomeCooking #SustainableLiving #SelfSufficiency #FoodPreservation #EasyMealPrep '
linkedin.com/posts/marksilverhob_heartofbusiness-marksilver-heartofbusinesscommunity-activity-7261802391119839235-NFpd
t.me/IntuitiveKitchen/2209
' Update: We have a stove-top pressure canner, and we want to get an electric one- that’s next. The reason for electric is that instead of needing to watch the stove top one and sometimes adjust the heat to keep the pressure constant, the electric is push a button and walk away, and it makes it much easier. There are times I would have canned if I could have set it up, and then gone to bed. But the stove-top requires for someone to be in the kitchen watching it throughout the process.
——
Small step prepping: Although it's not financially accessible to everyone, may I recommend that if you can, purchase an electric pressure canner?
Easy to learn to use, really no need to be intimidated. Then, when you cook for yourself or your family, make extra. Can the extra. Put them on a shelf.
If every time you cook, you make a couple of extra quarts of food, in a few weeks, you'll have quarts of shelf-stable food that can be used in emergencies, and that can also be used if you're exhausted and can't cook and need to feed folks, or have unexpected guests...
I do realize an electric canner is not cheap, probably around $350. And I also know not everyone has abundant storage space.
But if you watch out for Black Friday sales, and you can save up for it and get one, over the course of a few months you'll find yourself fairly easily with emergency supplies of delicious food saved up.
#HeartOfBusiness #MarkSilver #HeartOfBusinessCommunity #ServiceBasedBusiness #ServiceBasedBusinesses #BusinessCoach #BusinessCoaching #FeelGoodMarketing #HomeCooking #SustainableLiving #SelfSufficiency #FoodPreservation #EasyMealPrep '
linkedin.com/posts/marksilverhob_heartofbusiness-marksilver-heartofbusinesscommunity-activity-7261802391119839235-NFpd
t.me/IntuitiveKitchen/2209
' Creating Steep Hugel Beds: A Guide to Increased Garden Efficiency
Steep hugel beds, a variant of the hugelkultur gardening technique, are gaining popularity for their ability to enhance soil fertility, conserve water, and boost plant productivity. Recommended by permaculturist Sepp Holzer, these elevated garden beds have distinct advantages:
- Compaction Prevention: The steep slope minimizes soil compaction from foot traffic.
- Increased Surface Area: More planting space allows for greater crop diversity.
- Easy Harvesting: Height reduces the need for bending, easing '
facebook.com/share/p/14MCahcadz
t.me/IntuitiveGarden/690
Steep hugel beds, a variant of the hugelkultur gardening technique, are gaining popularity for their ability to enhance soil fertility, conserve water, and boost plant productivity. Recommended by permaculturist Sepp Holzer, these elevated garden beds have distinct advantages:
- Compaction Prevention: The steep slope minimizes soil compaction from foot traffic.
- Increased Surface Area: More planting space allows for greater crop diversity.
- Easy Harvesting: Height reduces the need for bending, easing '
facebook.com/share/p/14MCahcadz
t.me/IntuitiveGarden/690
Forwarded from Brutal truth, zero bullshit (@enoughalready)
https://gennyyoga.com/how-to-cut-red-dye-out-of-your-diet
Always read the ingredient list on food labels carefully to check for any variations of red dye such as:
– Allura Red AC
– E129
– FD&C No. 40
– Red No. 40 Lake
– C.I. 16035
It’s important to note that even foods labeled “all-natural” or “organic” may still contain red dye. Therefore, always read the ingredient list thoroughly.
Always read the ingredient list on food labels carefully to check for any variations of red dye such as:
– Allura Red AC
– E129
– FD&C No. 40
– Red No. 40 Lake
– C.I. 16035
It’s important to note that even foods labeled “all-natural” or “organic” may still contain red dye. Therefore, always read the ingredient list thoroughly.
Forwarded from Brutal truth, zero bullshit (@enoughalready)
Chef's Resource
How to detox from red dye 40? - Chef's Resource
Red Dye 40 is a popular food coloring agent used in a wide range of products, from candies and beverages to medications and cosmetics. While it may make our foods appear more appealing, many people are concerned about the potential negative effects that this…
Forwarded from Healing Together
🍖Thoughts? From a friends profile.
My general thoughts are that diets are contextual. Some diets at certain points of time are valuable and healing for the body. The same diet which may be helpful at one point may stop being so at another point and vice versa ...
My general thoughts are that diets are contextual. Some diets at certain points of time are valuable and healing for the body. The same diet which may be helpful at one point may stop being so at another point and vice versa ...
What a beautiful day.
There has been a pretty amazing flow of energy into @IntuitiveLand and @IntuitiveFood Forest Network conversations.
There are really interesting resources being connected.
There are really interesting flows of group activity occurring.
And we don't quite know what it is yet. We're still piecing it together and discovering who is feeling moved to be closely involved.
I have been just staying with it. It's less than 24 hours, this particular swell of energy.
It's swell.
It's a pretty swell swell of energy.
It has changed a lot about all the other elements that we're working with, all the other resources that we're working with.
One of our main approaches, part of our primary process and practice in Intuitive Network groups, is we recognize, okay, well, we need this and we need this and we need this and we want to get this thing in place and we want to get this thing in place...
...and we don't quite have a way to do any of that yet, but let's create the space for it.
Let's create support for it.
Let's beautify our intention in some manifest way, and then we will maintain those spaces and we will nourish them whenever we can, and at some point something's gonna flow in that is beautifully congruent with the space we created for it.
t.me/IntuitiveFood/243
t.me/IntuitiveFood/244
t.me/IntuitiveFood/245
t.me/IntuitiveFood/246
There has been a pretty amazing flow of energy into @IntuitiveLand and @IntuitiveFood Forest Network conversations.
There are really interesting resources being connected.
There are really interesting flows of group activity occurring.
And we don't quite know what it is yet. We're still piecing it together and discovering who is feeling moved to be closely involved.
I have been just staying with it. It's less than 24 hours, this particular swell of energy.
It's swell.
It's a pretty swell swell of energy.
It has changed a lot about all the other elements that we're working with, all the other resources that we're working with.
One of our main approaches, part of our primary process and practice in Intuitive Network groups, is we recognize, okay, well, we need this and we need this and we need this and we want to get this thing in place and we want to get this thing in place...
...and we don't quite have a way to do any of that yet, but let's create the space for it.
Let's create support for it.
Let's beautify our intention in some manifest way, and then we will maintain those spaces and we will nourish them whenever we can, and at some point something's gonna flow in that is beautifully congruent with the space we created for it.
t.me/IntuitiveFood/243
t.me/IntuitiveFood/244
t.me/IntuitiveFood/245
t.me/IntuitiveFood/246
One of the things that happens is that...
...when that invited energy or resource starts to flow in, when it starts to be welcomed in to those spaces that we created...
...because we've already made physiological channels and conduits and connection points and languages and ways of communicating, ways of sharing, ways of collaborating that connect to those spaces where we're inviting in resources we don't yet have...
...The physiology is there waiting for that resource. a
And when the resource comes, it immediately flows into those channels and conduits and connection points that have already been constructed.
When those resources and energy arrive, it can almost immediately... I mean, the past 24 hours have been like that for me. The past almost 24 hours, less than 24 hours, have been like that for me and those who are working most closely with me.
The energy shifts because all of a sudden these spaces that we've been holding for that invitation, something we don't have yet, there's now something there that has arrived at that invitation.
The nutrient life force of the presence of that particular set of elements, now it's connecting through the physiology to everything else that we're doing.
This isn't something that the entire Intuitive Network is directly participating in right in this moment — some of this has just been introduced into our conversations.
But vast portions of the worldwide Intuitive Network have been tending and intending for those spaces where we've been inviting those resources in.
So I and some others are experiencing these major shifts in how everything else is working; our media and our general diverse food conversations, our storytelling, our narrative conversations, our physical recovery and rehab, our building of disability recovery aids, our building of network architecture, our systems, our process of analysis of resources of many, many different kinds...
...affected by the presence of this new set of things that we were prepared for.
And now we can do all of this stuff...!
t.me/IntuitiveFood/243
t.me/IntuitiveFood/244
t.me/IntuitiveFood/245
t.me/IntuitiveFood/246
...when that invited energy or resource starts to flow in, when it starts to be welcomed in to those spaces that we created...
...because we've already made physiological channels and conduits and connection points and languages and ways of communicating, ways of sharing, ways of collaborating that connect to those spaces where we're inviting in resources we don't yet have...
...The physiology is there waiting for that resource. a
And when the resource comes, it immediately flows into those channels and conduits and connection points that have already been constructed.
When those resources and energy arrive, it can almost immediately... I mean, the past 24 hours have been like that for me. The past almost 24 hours, less than 24 hours, have been like that for me and those who are working most closely with me.
The energy shifts because all of a sudden these spaces that we've been holding for that invitation, something we don't have yet, there's now something there that has arrived at that invitation.
The nutrient life force of the presence of that particular set of elements, now it's connecting through the physiology to everything else that we're doing.
This isn't something that the entire Intuitive Network is directly participating in right in this moment — some of this has just been introduced into our conversations.
But vast portions of the worldwide Intuitive Network have been tending and intending for those spaces where we've been inviting those resources in.
So I and some others are experiencing these major shifts in how everything else is working; our media and our general diverse food conversations, our storytelling, our narrative conversations, our physical recovery and rehab, our building of disability recovery aids, our building of network architecture, our systems, our process of analysis of resources of many, many different kinds...
...affected by the presence of this new set of things that we were prepared for.
And now we can do all of this stuff...!
t.me/IntuitiveFood/243
t.me/IntuitiveFood/244
t.me/IntuitiveFood/245
t.me/IntuitiveFood/246