Hello Friends!

I've 10 free episodes of my raw vegan UNcooking show to share with you!

You can watch them at:

http://www.AniPhyo.com

The recipes are from my UNcookbook, available NOW in all bookstores, and can be
ordered from my website at a special pre-sale price of $13:

"Ani's Raw Food Kitchen: Easy, Delectable Living Foods Recipes"

All videos are available on a DVD at www.AniPhyo.com too.

I'm on a mission to show everyone how fast and easy delicious nutritious living
foods is to
make! Please feel free to pass along this info to anyone you think would enjoy
these
recipes.

To your vibrant health!
Bon Appetite,
Ani

...........................

Ani Phyo
Founder, Executive Chef

Watch Ani's uncooking show at: www.AniPhyo.com

P.   888.825.8988
F.   866.644.5426
W.  www.AniPhyo.com & www.smartmonkeyfoods.com

SmartMonkey Foods - Organic Raw Food Nutrition
P.O. Box 460561
San Francisco, CA  94146

----------------------------------------------------------
Health for yourself and the Planet.  Promote
social change.  Buy Organic, Eat Organic.
---------------------------------------------------------

Dear Friends,

I just found out about this today.  You need to
register by May 5.

RAW WILD FOOD NUTRITION SEMINAR:  A UNIQUE NUTRITIONAL
APPROACH TO HEALTH  "Enjoy Heightened Mental and
Physical Well-Being with Delicious Gourmat Raw
Superfoods and Wildcrafted Edibles."

Please contact Earl Switzer, 503-206-7332, or
ecswitzer@... for more information and seminar
reservation by May 5 if you are interested, so they
know how many people are coming to the buffet.

This is a brief excerpt from a two page flyer at the
Daily Grind and other similar stores.

Presented by Dr. John Switzer, M.D., Ayurvedic and
Homeopathic Physician

Dr. Switzer studied medicine in Munich, Germany and
went on to specialize in Ayurvedic and Homeopathic
medicine.  He has avidly researched nutrition for 25
years.  He recommends incorparating wild plants in the
diet due to their nutrient density.  He has studied
with German herbalists about the traditional use of
wild plants in food preparation.

Dr. Switzer will demonstrate delicious recipes using
easy-to-identify local wild foods.

Studies show that wild food often contains up to 10-15
times more nutrients than domesticated food. Their
mineral content is staggering. Anti-oxidants,
phyto-chemicals, enzymes, chlorophyll, biophoton solar
energy and various bitter properties stimutlate our
metabolism and immune system in ways that domesticated
food does not.  Wild food is even superior to organic
food. By tapping into the unique strength and healing
properties of wild food, our health can take a quantum
leap forward.

Dr. Switzer will demonstrate appetizing and
tantalizing recipes.

He is not emphasizing any particular style of eating.

Many people find that the higher nutrient content of
wild foods satisfies appetite, resulting in effortless
weight loss, and automatic gravitation to foods that
best resonate with one's individual physiology.

Diseases develop when missing nutrients leave behind a
vacuum, which is soon filled by toxins which we take
in through foods, stress or our environment.

Discovering the health benefits of wild foods is a
healthy, fascinating, tasty, and economical
alternative to the health destroying effects of
industrial farming.

The Seminar takes place at The Grotto, NE 85th and
Sandy in Portland. There will be signs posted to
direct you to the Nutrition Seminar in the Auditorium.

Seminar Fee, which includes a buffet and recipes, is
$53.

Dr. Switzer lives in Germany, so this is a rare
opportunity to learn from him.

I talked with Earl Switzer about this and i would not
miss this for the world!

I posted this as soon as i could!

Best Wishes,
Pamela Melcher



________________________________________________________________________________\
____
The fish are biting.
Get more visitors on your site using Yahoo! Search Marketing.
http://searchmarketing.yahoo.com/arp/sponsoredsearch_v2.php

I just rented 5 acres in Brookings, OR the sunbelt of Oregon. The
owners told me I could do what I want with it. I'd like to start a
community of sorts with like-minded people.....growing, sprouting,
juicing....perhaps a wellness center. Currently there are 2 buildings
on the property.....a large mobile home and another building that could
be whatever. The place needs some elbow grease but has great potential.
If anyone is interested please email me at marnacla@....

MAY 12, NOT May 11, is the date of the Raw Wild Food
Nutrition Seminar.

I am resending the imformation about the Seminar in
this email.

Huge apologies.  I wrote that email at about 2 in the
morning.  Clearly i need to proof read better when i
am tired.  Hope you can still attend it if you wish.

May All Beings be Healthy!

Pamela Melcher

> Dear Friends,
>
> I just found out about this today.  You need to
> register by May 5.
>
> RAW WILD FOOD NUTRITION SEMINAR:  A UNIQUE
> NUTRITIONAL
> APPROACH TO HEALTH  "Enjoy Heightened Mental and
> Physical Well-Being with Delicious Gourmat Raw
> Superfoods and Wildcrafted Edibles."
>
> Please contact Earl Switzer, 503-206-7332, or
> ecswitzer@... for more information and seminar
> reservation by May 5 if you are interested, so they
> know how many people are coming to the buffet.
>
> This is a brief excerpt from a two page flyer at the
> Daily Grind and other similar stores.
>
> Presented by Dr. John Switzer, M.D., Ayurvedic and
> Homeopathic Physician
>
> Dr. Switzer studied medicine in Munich, Germany and
> went on to specialize in Ayurvedic and Homeopathic
> medicine.  He has avidly researched nutrition for 25
> years.  He recommends incorparating wild plants in
> the
> diet due to their nutrient density.  He has studied
> with German herbalists about the traditional use of
> wild plants in food preparation.
>
> Dr. Switzer will demonstrate delicious recipes using
> easy-to-identify local wild foods.
>
> Studies show that wild food often contains up to
> 10-15
> times more nutrients than domesticated food. Their
> mineral content is staggering. Anti-oxidants,
> phyto-chemicals, enzymes, chlorophyll, biophoton
> solar
> energy and various bitter properties stimutlate our
> metabolism and immune system in ways that
> domesticated
> food does not.  Wild food is even superior to
> organic
> food. By tapping into the unique strength and
> healing
> properties of wild food, our health can take a
> quantum
> leap forward.
>
> Dr. Switzer will demonstrate appetizing and
> tantalizing recipes.
>
> He is not emphasizing any particular style of
> eating.
>
> Many people find that the higher nutrient content of
> wild foods satisfies appetite, resulting in
> effortless
> weight loss, and automatic gravitation to foods that
> best resonate with one's individual physiology.
>
> Diseases develop when missing nutrients leave behind
> a
> vacuum, which is soon filled by toxins which we take
> in through foods, stress or our environment.
>
> Discovering the health benefits of wild foods is a
> healthy, fascinating, tasty, and economical
> alternative to the health destroying effects of
> industrial farming.
>
> The Seminar takes place at The Grotto, NE 85th and
> Sandy in Portland. There will be signs posted to
> direct you to the Nutrition Seminar in the
> Auditorium.
>
> Seminar Fee, which includes a buffet and recipes, is
> $53.
>
> Dr. Switzer lives in Germany, so this is a rare
> opportunity to learn from him.
>
> I talked with Earl Switzer about this and i would
> not
> miss this for the world!
>
> I posted this as soon as i could!
>
> Best Wishes,
> Pamela Melcher
>
>
>
>
________________________________________________________________________________\
____
> The fish are biting.
> Get more visitors on your site using Yahoo! Search
> Marketing.
>
http://searchmarketing.yahoo.com/arp/sponsoredsearch_v2.php
>


__________________________________________________
Do You Yahoo!?
Tired of spam?  Yahoo! Mail has the best spam protection around
http://mail.yahoo.com

> MAY 12, NOT May 11, is the date of the Raw Wild Food
> Nutrition Seminar.
>
> I am resending the imformation about the Seminar in
> this email.
>
> Huge apologies.  I wrote that email at about 2 in
> the
> morning.  Clearly i need to proof read better when i
> am tired.  Hope you can still attend it if you wish.
>
> May All Beings be Healthy!
>
> Pamela Melcher
>
> > Dear Friends,
> >
> > I just found out about this today.  You need to
> > register by May 5.
> >
> > RAW WILD FOOD NUTRITION SEMINAR:  A UNIQUE
> > NUTRITIONAL
> > APPROACH TO HEALTH  "Enjoy Heightened Mental and
> > Physical Well-Being with Delicious Gourmat Raw
> > Superfoods and Wildcrafted Edibles."
> >
> > Please contact Earl Switzer, 503-206-7332, or
> > ecswitzer@... for more information and seminar
> > reservation by May 5 if you are interested, so
> they
> > know how many people are coming to the buffet.
> >
> > This is a brief excerpt from a two page flyer at
> the
> > Daily Grind and other similar stores.
> >
> > Presented by Dr. John Switzer, M.D., Ayurvedic and
> > Homeopathic Physician
> >
> > Dr. Switzer studied medicine in Munich, Germany
> and
> > went on to specialize in Ayurvedic and Homeopathic
> > medicine.  He has avidly researched nutrition for
> 25
> > years.  He recommends incorparating wild plants in
> > the
> > diet due to their nutrient density.  He has
> studied
> > with German herbalists about the traditional use
> of
> > wild plants in food preparation.
> >
> > Dr. Switzer will demonstrate delicious recipes
> using
> > easy-to-identify local wild foods.
> >
> > Studies show that wild food often contains up to
> > 10-15
> > times more nutrients than domesticated food. Their
> > mineral content is staggering. Anti-oxidants,
> > phyto-chemicals, enzymes, chlorophyll, biophoton
> > solar
> > energy and various bitter properties stimutlate
> our
> > metabolism and immune system in ways that
> > domesticated
> > food does not.  Wild food is even superior to
> > organic
> > food. By tapping into the unique strength and
> > healing
> > properties of wild food, our health can take a
> > quantum
> > leap forward.
> >
> > Dr. Switzer will demonstrate appetizing and
> > tantalizing recipes.
> >
> > He is not emphasizing any particular style of
> > eating.
> >
> > Many people find that the higher nutrient content
> of
> > wild foods satisfies appetite, resulting in
> > effortless
> > weight loss, and automatic gravitation to foods
> that
> > best resonate with one's individual physiology.
> >
> > Diseases develop when missing nutrients leave
> behind
> > a
> > vacuum, which is soon filled by toxins which we
> take
> > in through foods, stress or our environment.
> >
> > Discovering the health benefits of wild foods is a
> > healthy, fascinating, tasty, and economical
> > alternative to the health destroying effects of
> > industrial farming.
> >
> > The Seminar takes place at The Grotto, NE 85th and
> > Sandy in Portland. There will be signs posted to
> > direct you to the Nutrition Seminar in the
> > Auditorium.
> >
> > Seminar Fee, which includes a buffet and recipes,
> is
> > $53.
> >
> > Dr. Switzer lives in Germany, so this is a rare
> > opportunity to learn from him.
> >
> > I talked with Earl Switzer about this and i would
> > not
> > miss this for the world!
> >
> > I posted this as soon as i could!
> >
> > Best Wishes,
> > Pamela Melcher
> >
> >
> >
> >
>
________________________________________________________________________________\
____
> > The fish are biting.
> > Get more visitors on your site using Yahoo! Search
> > Marketing.
> >
>
http://searchmarketing.yahoo.com/arp/sponsoredsearch_v2.php
> >
>
>
> __________________________________________________
> Do You Yahoo!?
> Tired of spam?  Yahoo! Mail has the best spam
> protection around
> http://mail.yahoo.com
>




________________________________________________________________________________\
____
TV dinner still cooling?
Check out "Tonight's Picks" on Yahoo! TV.
http://tv.yahoo.com/

________________________________________________________________________________\
____
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Get your game face on with the latest PS3 news and previews at Yahoo! Games.
http://videogames.yahoo.com/platform?platform=120121

please join us for the monthly raw food potluck at my house in ne portland.
bring yourself and your favorite raw fruit or vegetable dish.

Where: 4715 NE 175h Ave, Portland (1.5 blocks South of Alberta)
When: Tuesday, May 15th 7-9pm

i look forward to to seeing you there!

Shannon Lundberg
Bewegung
Ostwest Kollaboration






________________________________________________________________________________\
____
Sucker-punch spam with award-winning protection.
Try the free Yahoo! Mail Beta.
http://advision.webevents.yahoo.com/mailbeta/features_spam.html

please join us for the monthly raw food potluck at my house in ne portland. bring yourself and your favorite raw fruit or vegetable dish.

Where: 4715 NE 175h Ave, Portland (1.5 blocks South of Alberta)
When: Tuesday, May 15th 7-9pm

i look forward to to seeing you there!

Shannon Lundberg
Bewegung
Ostwest Kollaboration






____________________________________________________________________________________
Sucker-punch spam with award-winning protection.
Try the free Yahoo! Mail Beta.
http://advision.webevents.yahoo.com/mailbeta/features_spam.html



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Hello all,
I attended the wild food workshop last weekend and purchased a
Kombucha start.  The directions I received didn't speak of bottling
the liquid and storing it or when to begin drinking it.  Talked with
someone at the farmer's mkt. yesterday who said to bottle after a
week or so and make a new start.  Once bottled, it is ready to
drink.  It was also advised to not let metal touch the Kombucha.
Can anyone add to this?
How do you "bottle"  without using plastic? I usually put all my food
and liquids in glass which would require a metal lid.
Do you store these bottles in the fridge or not?
Should I use the mother or any baby that has grown to make my next
start.  Does a "mother" wear out?
I realize this all may have been covered in previous emails about
Kombucha when I was less interested and didn't retain.
Thanks for any input you can send my way.
All the Best,
Celeste

Hello,

I'll be in SoCal signing my books "Ani's Raw Food Kitchen" at 3 events this
week. Please
stop by to say hello, it'll be awesome to see you all!

…………………………………………………….

May 19th, 2007, Saturday
noon - 2.30pm
Living Temple Raw Festival
7561 Center Ave # 40
Huntington Beach, CA 92647
(714) 891-5117
…………………………………………………….

May 22nd, 2007, Tuesday
noon - 2pm
Co-Opportunity
1525 Broadway
Santa Monica, CA 90404
(310) 451-8902
…………………………………………………….

May 23rd, 2007, Wednesday
6pm - 8pm
Euphoria Loves RAWvolution
2301 Main Street
Santa Monica, CA 90405
(310) 392-9501

…………………………………………………….


for more info on "Ani's Raw Food Kitchen" and to watch 10 free uncooking videos,
please
visit my website:

www.AniPhyo.com



have a great weekend all!
hoping to see you soon,
Ani

---------[ Received Mail Content ]----------

Subject : [RawPortland] Re: Kombucha

Date : Thu, 17 May 2007 08:13:50 -0700

From : Celeste Tanit <blar@...>

To : RawPortland@yahoogroups.com



Hello all,

I attended the wild food workshop last weekend and purchased a

Kombucha start. The directions I received didn't speak of bottling

the liquid and storing it or when to begin drinking it. Talked with

someone at the farmer's mkt. yesterday who said to bottle after a

week or so and make a new start. Once bottled, it is ready to

drink. It was also advised to not let metal touch the Kombucha.

Can anyone add to this?

How do you "bottle" without using plastic? I usually put all my food

and liquids in glass which would require a metal lid.

Do you store these bottles in the fridge or not?

Should I use the mother or any baby that has grown to make my next

start. Does a "mother" wear out?

I realize this all may have been covered in previous emails about

Kombucha when I was less interested and didn't retain.

Thanks for any input you can send my way.

All the Best,

Celeste

HOW OUR CERTIFIED ORGANIC CENTRIFUGED COCONUT OIL IS MADE
Our Centrifuged Coconut Oil is USDA Certified Organic by Integrity Certified International. It is made from fresh coconuts opened less than 48 hours after they are picked from the trees. They first shell the coconuts and then chop the flesh, placing it in an expeller press. The temperatures of the coconut flesh and the resulting coconut milk emulsion do not exceed 25° C or 78.8° F (room temperature). Once the coconut is shelled, it takes less than 45 minutes to produce the milk. The resulting coconut milk emulsion is then chilled slightly to 10° C (50° F) so that the oil will “pull out of solution.” In other words, the chilling helps to break the protein emulsion that holds the oils in solution. Next, the cooled milk, by use of a large centrifuge, is separated into the pure oil that we sell here and a “skim” coconut milk. This method of extraction requires no heat at all. It works like a cream separator that is used for separating cream from cow’s milk. It requires quite a few passes through this chilled centrifuge to obtain pure oil, but the resulting oil is absolutely fabulous.

TASTE TESTING
In performing a blindfolded taste tests on each other, Ken and I have now sampled over 50 different virgin coconut oils. We initially had sold a different traditional Philippine virgin coconut oil, then we sold a South Pacific virgin coconut oil. We discontinued carrying both of these oils after finding new virgin coconut oils of higher quality. We always like to know which oils come out the winner in blindfolded taste-tests. In addition, we look at laboratory analysis data and certificates of analysis on every oil submitted to us.

HOW OUR TRADITIONAL PHILIPPINE COCONUT OIL IS MADE
For generations in the Philippines they have been making virgin coconut oil by hand, using a traditional Philippine method of extraction. First the fresh coconuts are opened and grated. Then the flesh is pressed, yielding a fresh coconut milk emulsion that is approximately 40% oil. The milk is called an emulsion because there is a natural protein that holds the oil in solution. Within about 12 hours, however, the natural enzymes from the coconut will break down this protein, releasing the oil. This process has been studied and now perfected by our manufacturers in the Philippines and professors at the neighboring university.

As the oil floats, it is siphoned off and made ready for export to the United States. This oil, unlike other traditionally processed Philippine oils, is never heated.Most traditionally processed Philippine virgin coconut oils experiences temperatures close to the boiling point of water (200° F). Most raw-foodists, however, prefer to use food that does not see heat above 117° F. Our manufacturers have perfected the fermentation process so that our virgin coconut oil, made the traditional way, has a very low moisture content without having to heat the oil at all.

DIFFERENCES BETWEEN PHILIPPINE VIRGIN COCONUT OILS
This brings up another difference between our Traditional Philippine virgin coconut oil and other Traditional Philippine oils. The oil has a 0.04% - 0.11% moisture content, while other fermented oils contain significantly higher moisture. Some virgin coconut oils contain as high as 1.0% moisture, which is 10 times higher. High moisture content causes the oil to have a much shorter shelf life. In recent years the PCA (Philippine Coconut Authority) has been forced to raise the moisture content limit on coconut oil exported to other countries. The makers of virgin coconut oil (most of them using the traditional fermentation process) have not been able to get their moisture contents low enough to meet the old specs. So the PCA changed the specs. Currently virgin coconut oils may be exported as long as their moisture content does not exceed 0.25%. Higher moisture content can not only lessen an oil’s shelf life, but also makes the oil more susceptible to oxidation, bacteria, and the breakdown of the triglycerides.

If you have tasted a traditional Philippine coconut oil in the past that tasted sour or fermented, it is because some of the acids of fermentation have remained in the oil. Our Traditional Philippine Coconut oil does not have any of these acids or the resulting fermented/sour taste. Instead, it has a sweet mild coconut flavor, which is not overpowering, but instead rather tasteful and pleasant.

IN SUMMARY
This oil is an excellent, high quality virgin coconut oil made with the time-tested traditional Philippine process, which has been used for centuries in the Philippines. The difference between this oil and other similarly made oils is the quality control and “fine tuning” that has set this oil a standard above the rest. This virgin coconut oil rivals our centrifuged oil for taste and quality, and it is very popular with our customers.

Hello all,

I have a 36" rebounder for sale for $20.  It has a black center with
gray vinyl edging and gray legs.  The edging has 4 small hairline
cracks in the folds of the vinyl but does not affect looks or
performance.   I will be in Portland on Thurs. of this week and Tues.
5/29 and can bring and meet with anyone.

All the Best,
Celeste

---------[ Received Mail Content ]----------

Subject : [RawPortland] Coconut Oil...

Date : Tue, 22 May 2007 13:57:42 -0700

From : Celeste Tanit <blar@...>

To : RawPortland@yahoogroups.com



Hello all,

I am wanting to purchase a couple of gallons of extra virgin

centrifuged coconut oil from Wilderness Family

(www.wildernessfamilynaturals.com/). Here is the info from the

website...



HOW OUR CERTIFIED ORGANIC CENTRIFUGED COCONUT OIL IS MADE

Our Centrifuged Coconut Oil is USDA Certified Organic by Integrity

Certified International. It is made from fresh coconuts opened less

than 48 hours after they are picked from the trees. They first shell

the coconuts and then chop the flesh, placing it in an expeller

press. The temperatures of the coconut flesh and the resulting

coconut milk emulsion do not exceed 25° C or 78.8° F (room

temperature). Once the coconut is shelled, it takes less than 45

minutes to produce the milk. The resulting coconut milk emulsion is

then chilled slightly to 10° C (50° F) so that the oil will “pull out

of solution.” In other words, the chilling helps to break the protein

emulsion that holds the oils in solution. Next, the cooled milk, by

use of a large centrifuge, is separated into the pure oil that we

sell here and a “skim” coconut milk. This method of extraction

requires no heat at all. It works like a cream separator that is used

for separating cream from cow’s milk. It requires quite a few passes

through this chilled centrifuge to obtain pure oil, but the resulting

oil is absolutely fabulous.



TASTE TESTING

In performing a blindfolded taste tests on each other, Ken and I have

now sampled over 50 different virgin coconut oils. We initially had

sold a different traditional Philippine virgin coconut oil, then we

sold a South Pacific virgin coconut oil. We discontinued carrying

both of these oils after finding new virgin coconut oils of higher

quality. We always like to know which oils come out the winner in

blindfolded taste-tests. In addition, we look at laboratory analysis

data and certificates of analysis on every oil submitted to us.



Our current centrifuged, virgin coconut oil is creamy and smooth when

it is in a semi-solid state. It is completely clear like spring water

when it is in a liquid state. It is pure white when it is in a solid

state (like in the dead of winter, when we are all wearing winter

coats and freezing our toes off). It has a very mild, light coconut

taste. This oil consistently rates number one every time it is taste-

tested. Our Traditional Philippine Virgin Coconut Oil now rivals it.

As a matter of fact, many people are not be able to tell a difference

between these two oils. But those that eat coconut oil raw, with very

discriminating taste buds, should notice a slight difference.



(Other option)



HOW OUR TRADITIONAL PHILIPPINE COCONUT OIL IS MADE

For generations in the Philippines they have been making virgin

coconut oil by hand, using a traditional Philippine method of

extraction. First the fresh coconuts are opened and grated. Then the

flesh is pressed, yielding a fresh coconut milk emulsion that is

approximately 40% oil. The milk is called an emulsion because there

is a natural protein that holds the oil in solution. Within about 12

hours, however, the natural enzymes from the coconut will break down

this protein, releasing the oil. This process has been studied and

now perfected by our manufacturers in the Philippines and professors

at the neighboring university.



As the oil floats, it is siphoned off and made ready for export to

the United States. This oil, unlike other traditionally processed

Philippine oils, is never heated.Most traditionally processed

Philippine virgin coconut oils experiences temperatures close to the

boiling point of water (200° F). Most raw-foodists, however, prefer

to use food that does not see heat above 117° F. Our manufacturers

have perfected the fermentation process so that our virgin coconut

oil, made the traditional way, has a very low moisture content

without having to heat the oil at all.



DIFFERENCES BETWEEN PHILIPPINE VIRGIN COCONUT OILS

This brings up another difference between our Traditional Philippine

virgin coconut oil and other Traditional Philippine oils. The oil has

a 0.04% - 0.11% moisture content, while other fermented oils contain

significantly higher moisture. Some virgin coconut oils contain as

high as 1.0% moisture, which is 10 times higher. High moisture

content causes the oil to have a much shorter shelf life. In recent

years the PCA (Philippine Coconut Authority) has been forced to raise

the moisture content limit on coconut oil exported to other

countries. The makers of virgin coconut oil (most of them using the

traditional fermentation process) have not been able to get their

moisture contents low enough to meet the old specs. So the PCA

changed the specs. Currently virgin coconut oils may be exported as

long as their moisture content does not exceed 0.25%. Higher moisture

content can not only lessen an oil’s shelf life, but also makes the

oil more susceptible to oxidation, bacteria, and the breakdown of the

triglycerides.



If you have tasted a traditional Philippine coconut oil in the past

that tasted sour or fermented, it is because some of the acids of

fermentation have remained in the oil. Our Traditional Philippine

Coconut oil does not have any of these acids or the resulting

fermented/sour taste. Instead, it has a sweet mild coconut flavor,

which is not overpowering, but instead rather tasteful and pleasant.



IN SUMMARY

This oil is an excellent, high quality virgin coconut oil made with

the time-tested traditional Philippine process, which has been used

for centuries in the Philippines. The difference between this oil and

other similarly made oils is the quality control and “fine tuning”

that has set this oil a standard above the rest. This virgin coconut

oil rivals our centrifuged oil for taste and quality, and it is very

popular with our customers.

















I am wondering if there are people who would want to split a case

(6). I would prefer the centrifuged and I could take 2 or 3 gallons.

I would prefer not to be dividing up a 5 gal. bucket several ways.

If someone wanted 2 1/2 gal. we could easily split the 5 gal. as I

take it out of the plastic container and put it into glass jars

anyway, but would be easiest to split a case.



The options are:



Centrifuged

1 gal. bucket for $64.95 + $14.61 for the first and shipping for two

would be $20..42.

5 gal. bucket for $225+ $33.51 shipping

Case (6 1-gal.) for $331 which reflects a 15% discount from

individual pricing + free shipping ($55.16 each)



Traditional

1 gal. $54.95 + $14.61 for the first and shipping for two would be

$20.42

5 gal. bucket $205 + $33.51 shipping

Case (6 1-gal.) $280.25 which reflects a 15% discount from individual

pricing + free shipping ($46.71)



All the Best,

Celeste

Hi ~

I am wondering if you have any suggestions of how I can better deal
with my severe case of poison oak while staying raw and away from
allopathic meds. I thought that, being raw, I would have a stronger
immune system to fight off poisons. That is obviously not true and I
seem to be more "allergic" than a lot of people. I've had the
breakout since Friday and it appears to be spreading.

Someone suggested that I stay in bed and fast. Anyone who would
suggest this has obviously never dealt with its exquisite itchability
which leaves one feeling rather maniacal.

I read that a doctor said, "I'm surprised it hasn't been used as a
nonlethal chemical warfare weapon." Let me say that it would be
superb in that role.

"In poison ivy and poison oak, the blood vessels develop gaps that
leak fluid through the skin, causing blisters and oozing." I am a
mess! I have the red oozing blisters on my arms, midriff, back,
groin, and behind my knees. Tonight my ears and face are itching. Not
a good sign!

It's difficult to go about my daily routine with fluid literally
dripping out of my body. Nevermind that I need to not touch anything
that someone may touch after me.

I have tried a poultice of activated charcoal and a poultice of
bentonite clay, as well as an oatmeal bath, Tea Tree Oil and fresh
aloe. All to no avail.

I know all about going after the cause instead of chasing symptoms. I
just really don't know how to do that in this case. In order to be
able to get some rest, I finally succumbed to pressure and took some
Benadryl. Ahhhhh, what relief!

Obviously, if there is something I can do other than continue with
the Benadryl, I would like to.

Please help if you can!

Thank you,
Annette

hello annette

sorry to hear about your encounter with poison oak

here is something I've heard about from a few friends of mine...I've copied this
from online
holistic resource...

" am very allergic to poison Ivy,Oak and sumac. Everytime I use the weedeater
where ever
the oil touches me it stings like fire. That evening I have the Blisters. About
7 years ago I
got posion ivy so bad I tried everything and I had allergic reactions to the
over the counter
creams and had a cortizone shot nothing helped I was covered from the knees down
with
solid red blisters. Then a elderly friend of the family told me a cure she used
simple and
cheap its free . she told me to use touch me nots. Take the stems and flowers
and boil
them in water. I did and as soon as the mixture cooled I rubbed it on my skin
and got
instant relief I couldn't believe it but it instantly took the itching away and
it only took
about three days for it to be gone. You can even boil this mixture and freeze it
because
some people get poison ivy, oak or sumac in the winter when touch me nots are
not
growing. When weedeating if i feel it sting my skin I go and break off a piece
of the touch
me not and rub the juice on my skin and if I do this as soon as the blister
comes it works
and I don't have to boil it. I hope this works for others as it has worked for
me. I am truly
grateful for the friend who told me about the touch me nots.
-- Linda (lknapier@...) submitted 19/Nov/2000"

good luck!




--- In RawPortland@yahoogroups.com, "Annette" <cloudriver@...> wrote:
>
> Hi ~
>
> I am wondering if you have any suggestions of how I can better deal
> with my severe case of poison oak while staying raw and away from
> allopathic meds. I thought that, being raw, I would have a stronger
> immune system to fight off poisons. That is obviously not true and I
> seem to be more "allergic" than a lot of people. I've had the
> breakout since Friday and it appears to be spreading.
>
> Someone suggested that I stay in bed and fast. Anyone who would
> suggest this has obviously never dealt with its exquisite itchability
> which leaves one feeling rather maniacal.
>
> I read that a doctor said, "I'm surprised it hasn't been used as a
> nonlethal chemical warfare weapon." Let me say that it would be
> superb in that role.
>
> "In poison ivy and poison oak, the blood vessels develop gaps that
> leak fluid through the skin, causing blisters and oozing." I am a
> mess! I have the red oozing blisters on my arms, midriff, back,
> groin, and behind my knees. Tonight my ears and face are itching. Not
> a good sign!
>
> It's difficult to go about my daily routine with fluid literally
> dripping out of my body. Nevermind that I need to not touch anything
> that someone may touch after me.
>
> I have tried a poultice of activated charcoal and a poultice of
> bentonite clay, as well as an oatmeal bath, Tea Tree Oil and fresh
> aloe. All to no avail.
>
> I know all about going after the cause instead of chasing symptoms. I
> just really don't know how to do that in this case. In order to be
> able to get some rest, I finally succumbed to pressure and took some
> Benadryl. Ahhhhh, what relief!
>
> Obviously, if there is something I can do other than continue with
> the Benadryl, I would like to.
>
> Please help if you can!
>
> Thank you,
> Annette
>

Hi ~

I am wondering if you have any suggestions of how I can better deal
with my severe case of poison oak while staying raw and away from
allopathic meds. I thought that, being raw, I would have a stronger
immune system to fight off poisons. That is obviously not true and I
seem to be more "allergic" than a lot of people. I've had the
breakout since Friday and it appears to be spreading.

Someone suggested that I stay in bed and fast. Anyone who would
suggest this has obviously never dealt with its exquisite itchability
which leaves one feeling rather maniacal.

I read that a doctor said, "I'm surprised it hasn't been used as a
nonlethal chemical warfare weapon." Let me say that it would be
superb in that role.

"In poison ivy and poison oak, the blood vessels develop gaps that
leak fluid through the skin, causing blisters and oozing." I am a
mess! I have the red oozing blisters on my arms, midriff, back,
groin, and behind my knees. Tonight my ears and face are itching. Not
a good sign!

It's difficult to go about my daily routine with fluid literally
dripping out of my body. Nevermind that I need to not touch anything
that someone may touch after me.

I have tried a poultice of activated charcoal and a poultice of
bentonite clay, as well as an oatmeal bath, Tea Tree Oil and fresh
aloe. All to no avail.

I know all about going after the cause instead of chasing symptoms. I
just really don't know how to do that in this case. In order to be
able to get some rest, I finally succumbed to pressure and took some
Benadryl. Ahhhhh, what relief!

Obviously, if there is something I can do other than continue with
the Benadryl, I would like to.

Please help if you can!

Thank you,
Annette

Dear Annette,

I hope that you will feel much better soon.

I was soothed a lot when i had bad poison oak by a
product called 'Oak Away,' which they sell at the
Daily Grind.

It is a spray on product, which is good.

It contains Ocean Water, Jewelweed, Mugwort,
Manzanita, Comfrey, Chickweed, Plantain, White Oak,
Yellow Dock, Witch Hazel, Golden Seal, and Isopropyl
Alcohol.  The label says that these herbs have been
used traditionally for the relief of symptoms caused
by plants that induce skin irritations.

Do not sunbathe.  That will make it a lot worse.  I
can testify to that fact.

Remember:  This too shall pass.

Peace,
Pamela Melcher






      
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----- Original Message -----

From: Celeste Tanit

To: RawPortland@yahoogroups.com

Sent: Thursday, May 24, 2007 7:00 AM

Subject: Re: [RawPortland] Poison Oak

Hello Annette,

I can soooooo sympathize with your situation.   Poison Oak dominates the conscious. 

Firstly, the rash comes directly from the oil of the plant, not from touching someone else's rash or where they have been or oozed. Often, other spots break out because we took as shower after contact and spread the oil to several places that break out later than the original sites or we wash the clothes we were wearing a day or so later, picking up more oil at that time. Breakout occurs within 2- 3 days of original contact.  If it has been several days and you are still getting new breaking out, you may have the oil on something you are continuing to touch or use...clothes, shoes, couch, purse or pack, car seat, who knows!?  (An afterthought - If you know you have been in poison oak, it is best to wash hands, etc. with cold water as the hot spreads the oil.)  

Rhus Tox is a homeopathic treatment for poison oak and is best used for prevention but I take it when I have an outbreak and think it helps shorten the event.  The best for itching is to buy a bar of Fels Naptha soap, run it under cool water and "paint" the rash with the wet soapy bar.  This dries it out and stops the itching, but takes reapplication.  It coats the rash and can be rinsed with cold water to remove and paste again.  My rashes don't get to the oozing stage so the soap treatment may burn but will dry that out as well.  

It is, in my opinion, more stress on the body to deal with a large and intense breakout as it sounds like you have and I would be resorting to Benedryl as often and and much as it takes to bring relief - both the spray and the oral.  

All the Best,

Celeste

On May 23, 2007, at 6:23 PM, Annette wrote:

Hi ~

I am wondering if you have any suggestions of how I can better deal
with my severe case of poison oak while staying raw and away from
allopathic meds. I thought that, being raw, I would have a stronger
immune system to fight off poisons. That is obviously not true and I
seem to be more "allergic" than a lot of people. I've had the
breakout since Friday and it appears to be spreading.

Someone suggested that I stay in bed and fast. Anyone who would
suggest this has obviously never dealt with its exquisite itchability
which leaves one feeling rather maniacal.

I read that a doctor said, "I'm surprised it hasn't been used as a
nonlethal chemical warfare weapon." Let me say that it would be
superb in that role.

"In poison ivy and poison oak, the blood vessels develop gaps that
leak fluid through the skin, causing blisters and oozing." I am a
mess! I have the red oozing blisters on my arms, midriff, back,
groin, and behind my knees. Tonight my ears and face are itching. Not
a good sign!

It's difficult to go about my daily routine with fluid literally
dripping out of my body. Nevermind that I need to not touch anything
that someone may touch after me.

I have tried a poultice of activated charcoal and a poultice of
bentonite clay, as well as an oatmeal bath, Tea Tree Oil and fresh
aloe. All to no avail.

I know all about going after the cause instead of chasing symptoms. I
just really don't know how to do that in this case. In order to be
able to get some rest, I finally succumbed to pressure and took some
Benadryl. Ahhhhh, what relief!

Obviously, if there is something I can do other than continue with
the Benadryl, I would like to.

Please help if you can!

Thank you,
Annette

---

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Warm Greetings ~

I have important, dated information to pass on regarding the second annual Raw and Living Spirit Retreat to be held south of Portland, OR, September 6-9, 2007. You can read about the presenters, incredible chefs, and the beautiful camp grounds, as well as see photos from last year's event at http://www.rawandlivingspirit.org

Last year's event was truly a success. The evaluations and comments were overwhelmingly positive. We aim to do even better this year...

The "Early Bird" registration discount expires on June 1st. Be sure to get your registration in before that date to save $100. The registration fee includes everything: lodging, meals, snacks, and workshops.

On June 8th, as a benefit for the retreat, the Blossoming Lotus Cafe is presenting a Live Food Feast (including a live chocolate tasting) with special guest Victoria Boutenko from the Raw Family who will be signing copies of her newly revised and expanded edition of 12 Steps to Raw Foods: How to End Your Dependency on Cooked Food.

Don't miss out!

Annette

My sincere thanks to all who replied with suggestions and sympathy re
the poison oak. I'm happy to report that I am feeling considerably
better and perhaps "over the hump." I still have new spots, lots of
itching, and some scarring -- I'm not being driving absolutely nuts
anymore and am armed with several defenses should the need arise again.

I am very appreciative of you taking the time to respond. Thank you!

Annette