Extremely important topic on food.
- Thread starter Nosferatu
- Start date
crawdad
floatin
VW, ive used that quote many times myself. ive watched the documentaries mentioned in here along with many others. started researching and thinking about food about 4 years ago so i could make more informed decisions about what i was feeding my children as i know their early development years are critical. it spilled over to include the whole household.
the further you are from the source, the less healthy its going to be...its a matter of nature, things do decay normally and if they dont, i wonder why...hmm. i now have a little garden in my backyard, also part of an organic food co-op, and 95%+ of our meals are from SCRATCH using raw ingredients. this includes our bread, salad dressing, deserts, popsicles, etc you name it. if we have the mental capacity to make it and the means, we do. id say the last 5% is accounted for in the form of munchies, im working on that though.
food sustains your life, the weaker it is the weaker you are no matter how well you look in them new jeans or fancy makeup. my kids rarely get sick like the majority of their peers and that was a change that happened about 6-8 months after we changed our diet. 2.5 years down that road and im so glad i took the first step in questioning "why do i eat what i eat and what is it doing to me?".
the further you are from the source, the less healthy its going to be...its a matter of nature, things do decay normally and if they dont, i wonder why...hmm. i now have a little garden in my backyard, also part of an organic food co-op, and 95%+ of our meals are from SCRATCH using raw ingredients. this includes our bread, salad dressing, deserts, popsicles, etc you name it. if we have the mental capacity to make it and the means, we do. id say the last 5% is accounted for in the form of munchies, im working on that though.
food sustains your life, the weaker it is the weaker you are no matter how well you look in them new jeans or fancy makeup. my kids rarely get sick like the majority of their peers and that was a change that happened about 6-8 months after we changed our diet. 2.5 years down that road and im so glad i took the first step in questioning "why do i eat what i eat and what is it doing to me?".
Silver420Surfer
Downward spiral
This thread cannot continue until you learn what hell one man suffered to bring us the truth about our food.
"... a New York police detective ... marked for murder by government agents when he gets too close to a bizarre state secret involving the origins of a revolutionary ... foodstuff. "
***Not for those who may be squeamish***
http://video.google.com/videoplay?docid=1296155071179146825#
"... a New York police detective ... marked for murder by government agents when he gets too close to a bizarre state secret involving the origins of a revolutionary ... foodstuff. "
***Not for those who may be squeamish***
http://video.google.com/videoplay?docid=1296155071179146825#
Silver420Surfer
Downward spiral
Didn't mean to kill a god thread, it ws only a lil joke. Sorry if I offended anyone.
herbgirl
cannabis aromatherapist
crawdad, I'm glad i'm not the only one who takes scratch to the next level. it is very satisfying to provide your family with healthy, nutritious food right from the garden. sounds like you might be ready for the next step of learning to can/dry/freeze/pickle the extra food! fresh strawberry preserves without HFCS are magical, and fairly easy once you understand the process.
i do find that it is getting in the way of my recent foray into occasion cake (finally! selling!) making though. Even though i do all my cakes from scratch, i do find that in order to get the desired result, I HAVE to use things like vegetable shortening (btw, it SUCKS for icing making now that it's 'trans fat free' need to source high ratio stuff), HFCS and refined white flour and sugar. 100% whole grain wedding cake = BLECH! so there is a place for the bad stuff, just not all the time!
AFAIK, you cannot get ladybug red without red #40, cannot get cookie monster blue without blue #1 lake. so i believe that it is a case of moderation. I could not create the cake art that i do without those colors, it's just not something you want in your diet daily. It's the unnecessary artificial colors/flavors in 'fruit-like-edible-substances' that pisses me off the most. really? how much more red do you need your 'strawberry' nutri grain bar filling to be?
i do find that it is getting in the way of my recent foray into occasion cake (finally! selling!) making though. Even though i do all my cakes from scratch, i do find that in order to get the desired result, I HAVE to use things like vegetable shortening (btw, it SUCKS for icing making now that it's 'trans fat free' need to source high ratio stuff), HFCS and refined white flour and sugar. 100% whole grain wedding cake = BLECH! so there is a place for the bad stuff, just not all the time!
AFAIK, you cannot get ladybug red without red #40, cannot get cookie monster blue without blue #1 lake. so i believe that it is a case of moderation. I could not create the cake art that i do without those colors, it's just not something you want in your diet daily. It's the unnecessary artificial colors/flavors in 'fruit-like-edible-substances' that pisses me off the most. really? how much more red do you need your 'strawberry' nutri grain bar filling to be?
Silver420Surfer
Downward spiral
Nos--
The link is to the movie "Soylent Green", which takes place in 2022 America, or what is left of America. Gov't controls food supply and I thought it kind of went along with our thread. Just in a slightly humorous way. Once you see(or already have seen) the movie, then it gets clearer. The Gov't doles out "Soylent Green" to the masses like welfare, but what is it made of? A few know, and end up murdered. A cop, played by Charleton Heston, sets out to discover why these people are being murdered and then becomes a target of their conspiracy. He then finds out that "soylent green" is made of PEOPLE. The masses are being fed their dead by the Gov't. Long way to try to be a little silly. Sorry I did not mean for any confusion. But it does keep with the "watching what we put in our bodies" theme we have going here...lol.
The link is to the movie "Soylent Green", which takes place in 2022 America, or what is left of America. Gov't controls food supply and I thought it kind of went along with our thread. Just in a slightly humorous way. Once you see(or already have seen) the movie, then it gets clearer. The Gov't doles out "Soylent Green" to the masses like welfare, but what is it made of? A few know, and end up murdered. A cop, played by Charleton Heston, sets out to discover why these people are being murdered and then becomes a target of their conspiracy. He then finds out that "soylent green" is made of PEOPLE. The masses are being fed their dead by the Gov't. Long way to try to be a little silly. Sorry I did not mean for any confusion. But it does keep with the "watching what we put in our bodies" theme we have going here...lol.
biojuggernaut
Snob
Nosferatu said:Lol I dont understand any of what you posted but its prolly just me
I got the same impression.
NVM. I should have read the rest of the page first.
herbgirl
cannabis aromatherapist
Crawdad, i preserve what i forage sometimes too. Wineberry preserves is the nectar of the Gods, a beautiful food if there ever were one, it positively sparkles.
this chick has a show on Veria network that is all about foraging and using wild foods. she's pretty hot too, Mr. Herbgirl finds that quite distracting, but the info is great http://sunnysavage.com/
Hoping to make some mulberry syrup and blackberry preserves via foraging this year. Rode bikes with the family last night to go check on 'my' stands. blacks are in bloom, mulberries are forming and so are the wineberries. also considering knocking on a neighbor's door to see if i can harvest (and sauce) those apples that will rot on his yard yet again this year and another neighbor has figs they never pick that i may ask for. times is HARD lol.
have you ever tried pomona's universal pectin? you can use pretty much any amount of any sweetener with it - amazing stuff compared to the ball pectin.
and here i go hijacking a thread again....
this chick has a show on Veria network that is all about foraging and using wild foods. she's pretty hot too, Mr. Herbgirl finds that quite distracting, but the info is great http://sunnysavage.com/
Hoping to make some mulberry syrup and blackberry preserves via foraging this year. Rode bikes with the family last night to go check on 'my' stands. blacks are in bloom, mulberries are forming and so are the wineberries. also considering knocking on a neighbor's door to see if i can harvest (and sauce) those apples that will rot on his yard yet again this year and another neighbor has figs they never pick that i may ask for. times is HARD lol.
have you ever tried pomona's universal pectin? you can use pretty much any amount of any sweetener with it - amazing stuff compared to the ball pectin.
and here i go hijacking a thread again....
crawdad
floatin
www.eattheweeds.com
ive watched many of his videos (he has LOTS), really good information in them. and, not quite so distracting...LOL.
ive watched many of his videos (he has LOTS), really good information in them. and, not quite so distracting...LOL.
roadrunnerpoker
Member
yes all of the food is contaminated. buy organic foods only. food inc is another good documentary to watch