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(fwd) Food Storage Newsletter #0019 July 2001 [LDSFS]

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  • baxtrom@home.com
    On Sun, 01 Jul 2001 13:20:20 -0500, Cathy Miller /NurseHealer.com
    Message 1 of 1 , Jul 1, 2001
      On Sun, 01 Jul 2001 13:20:20 -0500, "Cathy Miller /NurseHealer.com"
      <nursehealer@...> wrote:

      >LDS Food Storage - http://www.nursehealer.com/Storage.htm
      >--------------------------- ListBot Sponsor --------------------------
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      >Food Storage Newsletter #0019 - FREE monthly Email newsletter - July
      >"Maintain a year's supply. The Lord has urged that his people save for
      >the rainy days, prepare for the difficult times, and put away for
      >emergencies, a year's supply or more of bare necessities so that when
      >comes the flood, the earthquake, the famine, the hurricane, the storms
      >of life, our families can be sustained through the dark days. How many
      >of us have complied with this? We strive with the Lord, finding many
      >excuses: We do not have room for storage. The food spoils. We do not
      >have the funds to do it. We do not like these common foods. It is not
      >needed -- there will always be someone to help in trouble. The
      >government will come to the rescue. And some intend to obey but
      >procrastinate." The Teachings of Spencer W. Kimball, p.375
      >Spiritual Goal:
      >Share the Gospel, or some part of it, with someone at least once a week.
      >Provident Living Goal:
      >Learn a new method of natural healing or first aid.
      >Home Storage Goal:
      >Corn (dry) - 100 lbs. per person (or cornmeal if you don't have a corn
      >Juice (fruit or vegetable) - 50 quarts per person
      >Soup Mix (Dry) - 5 lbs. per person
      >Water (1 to 2 gallons per person per day) - 30 gallons per person
      >NOTE: If your family doesn't use suggested items, substitute foods used.
      > - More Food Storage Ideas http://www.nursehealer.com/Storage.htm
      >72 Hour Kit Goal:
      >Camp shower; towel; washcloth; soap; metal mirror; survival manual
      > - More 72-Hour Kit Ideas http://www.nursehealer.com/72Hour.htm
      >First Aid Kit Goal:
      >Alcohol preps - 10 per person
      > - More First Aid Kit Ideas http://www.nursehealer.com/Guide.htm
      >Shelf Life & Date Codes for This Month's storage items:
      >Corn, Whole - 60 Months (indefinitely resealed in a food grade container
      >with an oxygen absorber or vacuum sealed in a
      >food grade bag)
      >Corn Meal - 18 Months
      >Corn cereal, dry Ready-to-eat - 12 Months
      >Fruit juices (canned) keep 18 to 36 months in a cool, dry place.
      >Vegetable & Tomato Juice - 24 months Del Monte 1-800-543-3090
      >Orange Juice - 24 months Bluebird 1-800-237-7805
      >Bouillon - 24 months Keep dry and covered.
      >Soup Mix - 12 months
      >Most Powdered Sauces, Gravies and Soup mixes (12 months)
      >Bluebird Orange Juice - canned - 24 months (800) 237-7805 CODE: Write
      >words "Chainstore". Under each letter, put a number starting with 1 and
      >ending with a 0 under the "E". This deciphers the code. If Code reads
      >ECCHO = 1/12/98.
      >Campbell V-8 Juice - 18 months (800) 871-0988 CODE: Stamped with
      >expiration date.
      >Capri Sun - Juice in pouches - 18 months (800) 227-7478 CODE: First
      >digit is the year (8 = 1998). Next three digits is the day on Julian
      >Dole canned juice - 24 - 36 months (800) 232-5942
      >Motts Apple juice - 12 months (800) 426-4891 CODE: After WA, first
      >number is year, second two are month, next two are day.
      >Nat'l Fruit Product Co. Whitehouse Apple juice - 24 months (800)
      >551-5167 CODE: First letter is plant, Next # is year, Next letter is
      >product; Next 2 are day, then shift.
      >Nestle Juicy Juice - 14 months for most (strawberry - 8 months) (800)
      >637-8532 CODE: First number is the year; next three are Julian calendar
      >Nestle Libby Nectar juice in a can - Apricot - 24 months; Peach - 24
      >months; Pear - 24 months; Strawberry - 6 months; Papaya - 12 months
      >(800) 637-8532 CODE: First number is the year; next three are Julian
      >calendar day Will send info
      >- More SHELFLIFE information with lots of resources
      >This Month's Cooking with Food Storage Ideas:
      >Old Fashion Corn Bread
      >("This recipe is very special to me as it has been passed down from my
      >Grandmother. Every Sunday dinner we would have this delicious corn bread
      >piping hot with fresh whipped butter. For those on a low fat diet, this
      >special bread is delicious plain. The dried large corn kernels require
      >two passes through the machine." - Christine Downs)
      >2 eggs
      >2 c. freshly ground corn
      >2 c. milk (approximate)
      >3/4 c. ground wheat berries
      >2 level Tbs. Sugar
      >4 level tsp. Baking powder
      > Grind corn kernels according to directions. Beat the eggs well, add
      >the milk and sugar, mix well the flour and baking powder with corn meal
      >to form a soft batter. You may need to add additional cornmeal from the
      >recipe to get the right mixture. Bake in shallow, well-greased pan in a
      >moderate oven (approximately 350 degrees) about half an hour. The exact
      >quantity of corn meal cannot be given. I have found that with adding a
      >little extra at a time you can find the right mixture.
      >NOTE: For dietary reasons or for a different taste, leave out sugar.
      >Left over corn bread made without sugar is wonderful as a stuffing for
      >turkey, chicken or pork chops.
      >- from "Cooking and Baking With Freshly Ground Grains" by Christine
      >Corn Meal and Wheat Griddlecakes
      >1/3 c. corn meal
      >2/3 c. wheat meal
      >1 tsp. Cream of tartar
      >1/2 tsp. Soda
      >3/4 tsp. Salt
      >3 Tbs. Brown sugar
      >3 Tbs. Shortening
      >1 egg
      >3/4 c. milk
      > Cut the shortening into the combined dry ingredients with a pastry
      >cutter. Add the egg and milk beaten together. Cook on moderately hot
      >greased griddle. If the griddle is too hot the cakes will burn and not
      >cook through properly. Serve with maple syrup or honey or applesauce.
      >- from "Cooking With Wholegrains: The Basic Wholegrain Cookbook" by
      >Mildred Ellen Orton ISBN: 0865474850
      >Classic Fried Catfish
      >3/4 cup yellow cornmeal
      >1/4 cup all-purpose flour
      >2 teaspoons salt
      >1 teaspoon cayenne pepper
      >1/4 teaspoon garlic powder
      >4 U.S. farm-raised catfish fillets
      >Vegetable oil
      >For garnish: Sliced tomato and parsley sprigs
      > 1. Combine cornmeal, flour, salt, cayenne pepper and garlic powder.
      >Coat farm-raised catfish with mixture, shaking off excess
      > 2. Fill deep pot or 12-inch skillet half full with vegetable oil.
      >Heat to 350 °F. Add catfish in single layer, and fry until golden brown,
      >about 5 - 6 minutes, depending on size. Remove and drain on paper
      >- from http://www.catfishinstitute.com/html/recipes/family/r11.shtml
      >The Catfish Institute has LOTS of recipes online
      >Corn Chips (Dried Foods)
      >1/2 c. dehydrated corn
      >1 1/2 c. boiling water
      >1/2 c dehydrated cheese
      > Simmer corn and water for 25-30 minutes. When water is absorbed, pour
      >corn in blender and puree. Add cheese and puree some more. Spread in
      >thin layer on buttered cookie sheet. Sprinkle lightly with seasoning
      >salt of your choice. Bake at 250 degrees until partially dried. Score
      >with knife, so will fall into chips when dry. Continue baking until dry
      >but not brown. It will dry more when cool. Lift off pan and cool.
      >- from "Cookin with Home Storage" by Peggy Layton and Vicki Tate ISBN:
      >Camp Chili
      >1 c. Lentils
      >3 Tbs. Tomato soup powder
      >2 Tbs. Masa or Corn flour
      >1 Tbs. Chili Powder
      >1 Tbs. Onion Flakes
      >1 Tbs. Cumin
      >1 tsp. Oregano
      >1 tsp. Salt
      >1 Clove Garlic
      >4 c. Water
      > Combine all the ingredients and simmer 30 - 45 Min.
      >- from Just Recipes http://www.melborponsti.com/index.htm
      >Corn Bread
      >2 cups of sprouted corn, ground
      >1/4 c. golden (brown can be used) flaxseed meal
      >1/2 c. finely chopped nuts or 12-hour sunflower seed sprouts
      >1 Tbs. Oil or melted butter (for taste we prefer the butter)
      >1 tsp. Kelp
      >1/4 tsp. Salt (optional)
      > Mix all together and knead, adding a little water if too dry for
      >binding. Set aside for 1 to 2 hours. Roll in wax paper and refrigerate.
      >Slice thin for serving. It may be warmed to 100 degrees and served on
      >preheated plates.
      >- from "UNcook Book: Raw Food Adventures to a New Health High" by
      >Elizabeth & Dr. Elton Baker ISBN: 0937766054 OR 1579010091
      >Entrenching Tool Cake
      >4 GI canteen cups white cornmeal
      >Boiling water
      >1 GI mess kit spoon (1 tablespoon) bacon drippings
      >1 GI mess kit spoon salt
      > Scald cornmeal with enough boiling water to make a stiff batter, then
      >add bacon drippings and salt. Shape into pones, leaving the imprint of
      >four fingers across top. Place batter on the cleaned, greased blade of
      >an entrenching tool and set up next to fire to bake.
      >- from Emergency Food Preparation
      >Corn Meal Muffins
      >2 eggs, separated
      >1 c. buttermilk
      >3 Tbs. Shortening
      >1/2 c. buckwheat or wheat flour or rye
      >1 c. corn meal
      >1/2 tsp. Soda
      >1 tsp. Baking powder
      >1 tsp. Salt
      > Beat the egg yolks with a spoon. Add buttermilk and shortening and
      >stir again. Sift the buckwheat, wheat or rye, measure, add corn meal,
      >soda, baking powder and salt and sift into the liquid. Stir as little as
      >possible to dampen the flour. Fold in beaten egg whites and pour into a
      >warm iron muffin or cornstick pan. Bake at 425 degrees about 20 minutes.
      >- from "Cooking With Wholegrains: The Basic Wholegrain Cookbook" by
      >Mildred Ellen Orton ISBN: 0865474850
      >Sweet Corn Chowder (Dried Foods)
      >1 1/4 c. dried sweet corn
      >4 c. water
      >2 tsp dehydrated onions
      >2 Tbs. Oil
      >2/3 c. powdered milk
      >2 Tbs. Bacon bits
      >1 tsp. Salt
      >1/8 tsp. Pepper
      >2 Tbs. Flour
      > Soak the corn and onion in water overnight. Add milk, salt, pepper,
      >oil and bacon. Bring to a boil, reduce heat and simmer 30 minutes. Stir
      >in the flour. Cook on low heat until it thickens, and the corn is
      >tender, about another 15 minutes.
      >- from "Cookin with Home Storage" by Peggy Layton and Vicki Tate ISBN:
      >Salt-rising Bread
      >1 c. milk
      >1 Tbs. Brown sugar
      >7 Tbs. Corn meal
      >1 tsp. Salt
      > Scald the milk and add the sugar, corn meal and salt. Put in a
      >covered jar and place in a dish of water as hot as the hand can bear.
      >Keep in a warm place overnight. By morning the mixture should show
      >fermentation and gas can be heard to escape.
      >Then add:
      >2 c. sifted wheat flour
      >2 c. lukewarm water
      >2 Tbs. Brown sugar
      >3 Tbs. Melted shortening
      > Beat this mixture thoroughly, place in a dish of warm water again and
      >let rise until light and full of bubbles. Then add about 4 ½ cups of
      >sifted wheat flour, or enough to make a stiff dough. Knead for ten or
      >fifteen minutes, then mold into loaves. Place in greased pans and let
      >rise again until light. Bake 15 minutes at 425 degrees, then lower the
      >temperature to 375 degrees and bake about 30 minutes longer.
      >- from "Cooking With Wholegrains: The Basic Wholegrain Cookbook" by
      >Mildred Ellen Orton ISBN: 0865474850
      >Corn Meal Mush
      >"The simplest and earliest use of corn meal was to make that famous dish
      >called Corn Meal Mush, or Hasty Pudding. You put some water into an iron
      >kettle, got it boiling briskly and then stirred in corn meal with a dash
      >of salt until it was thick. Then you cooked it, stirring all the while.
      >This was used by all good old New England families as a breakfast cereal
      >or a supper dish, with milk and maple syrup poured over it. If there was
      >any left over, after it had cooled it was slicked and fried on a hot
      >griddle and served doused with butter and Vermont maple syrup."
      > Today there are three ways to cook Corn Meal Mush:
      >1 c. corn meal
      >1 tsp. Salt
      >3 c. boiling water
      > Method No. 1: Sprinkle the corn meal slowly into the boiling salted
      >water, stirring constantly with a spoon or wire whisk. Simmer for ½
      >hour, stirring almost constantly to prevent burning. Serve hot, as a
      >breakfast cereal or supper dish, with a pat of butter tucked in, and
      >covered with rich milk. Maple syrup, maple sugar or honey may be added.
      >If a softer mush is desired, use more water when cooking.
      > Method No. 2: Put the corn meal, salt and hot water (it doesn't need
      >to boil) in the upper part of a double boiler. Stir together. Set over
      >boiling water in the lower part of the double boiler and cook vigorously
      >for ½ to 1 hour. Turn off heat and let stand overnight. In the morning
      >re-heat and serve as in Method No. 1. For a softer mush, add more water
      >to the recipe.
      > Method No. 3: Cook the corn meal in salted boiling water over low
      >heat, stirring constantly, until the mush is thick. Place in double
      >boiler and cook at least 30 minutes. It may be cooked this way in the
      >evening and re-heated in the morning as in Method No. 2.
      >- from "Cooking With Wholegrains: The Basic Wholegrain Cookbook" by
      >Mildred Ellen Orton ISBN: 0865474850
      >Raisin Pudding
      >1 c, drained, 48-hour sprouted wheat, buckwheat or rice
      >1 c. pineapple or apple juice
      >1 tsp. Slippery elm powder
      >1/4 c. carob powder
      >1/2 c. raisins
      >Pinch salt
      > Blend wheat and juice to medium cream, stir in carob and slippery elm
      >powder until smooth, then add raisins. Chill for several hours or
      >overnight. Serve in custard cups with a large raisin on top. Serves 4 to
      >- from "UNcook Book: Raw Food Adventures to a New Health High" by
      >Elizabeth & Dr. Elton Baker ISBN: 0937766054 OR 1579010091
      >Onion-Flavored Rice Mix
      >4 c. Uncooked Long Grain Rice
      >1 Tbs. Parsley Flakes
      >2 pkg. Onion Soup Mix (1 1/4 oz)
      >1 tsp. Salt
      > 1. Combine ingredients in a large bowl; stir until well blended.
      > 2. Put 1-1/3 cups of mix into 3 1-pint airtight containers and label.
      >Store in a cool, dry place and use within 6 to 8 months.
      >Makes about 4 cups of mix (12 servings)
      >Combine 1-1/3 cups rice Mix, 2 cups cold water, and 1 Tb butter or
      >margarine in a medium saucepan. Bring to a boil over high heat; cover
      >and reduce heat. Cook for 15 to 25 minutes, until liquid is absorbed.
      >Add meat as desired. Makes 4 to 6 servings
      >- from The Virtual Campsite Cookbook
      >Beef Stew in a Crock
      >1 pound stew meat
      >1/2 cup flour
      >1 cup ginger ale
      >1 pkg. brown gravy mix
      >1 pkg. onion soup mix**
      > Combine meat with flour to coat. Put all ingredients into slow-cooker
      >and cook on low for 3 to 4 hours until meat is tender. Great served over
      >rice. (Pick a soup mix that has the least amount of sodium.)
      >- from Practical Kitchen http://www.practicalkitchen.com/index.shtml
      >NOTE: If recipes do not load properly into your email, you can download
      >the newsletter in HTML, doc, or pdf format at
      >Recipes from all previous Food Storage Newsletters are now online at
      >(More Food Storage Recipes - http://www.nursehealer.com/Recipes.htm )
      >This Month's Spiritual Preparation Ideas:
      >Look for opportunities to share the Gospel, or some part of it, with
      >someone at least once a week.
      >There are many ways we can share the gospel. Following are some
      >suggestions: 1. We can show friends and others the joy we experience
      >from living the truths of the gospel. In this way we will be a light to
      >the world (see Matthew 5:16); 2. We can overcome our natural shyness by
      >being friendly to others and doing kind things for them. We can help
      >them see that we are sincerely interested in them and are not seeking
      >personal gain; 3. We can explain the gospel to nonmember friends and
      >others; 4. We can invite friends who are interested in learning more
      >about the gospel into our homes to be taught by the missionaries. If our
      >nonmember friends live too far away, we can request that missionaries in
      >their areas visit them; 5. We can teach our children the importance of
      >sharing the gospel, and we can prepare them spiritually and financially
      >to go on missions; 6. We can pay our tithing and contribute to the
      >missionary fund. These donations are used for furthering missionary
      >7. We can help support financially missionaries whose families are
      >unable to support them; 8. We can do family history research and temple
      >work to help our ancestors receive the full blessings of the gospel; 9.
      >We can invite nonmembers to activities such as family home evenings and
      >Church socials, conferences, and meetings. - From Gospel Principles -
      >MISSIONARY WORK - Chapter 33
      >This Month's Suggested Books:
      >"Cooking With Wholegrains: The Basic Wholegrain Cookbook" by Mildred
      >Ellen Orton ISBN: 0865474850
      >How to cook breads, rolls, cakes, scones, crackers, muffins & desserts,
      >using only stoneground wholegrains.
      >(From the founders of the Vermont Country Store)
      >From the back cover:
      >"A cooking book devoted exclusively to cooking with wholegrain flour is
      >such an old idea it's brand new. Up to 1850 there was no other kind of
      >cooking book." …"Cooking with Wholegrains is a return to the more
      >natural, healthier ways of cooking from America's colonial days and
      >later on before the advent of synthetically enriched foods. As an
      >introduction to Mildred Orton's simple but hearty recipes for breads,
      >biscuits, cakes, casseroles, cookies, griddle cakes, and muffins, Vrest
      >Orton explains what wholegrains are and why they are superior to today's
      >commercial flours, meals, and breakfast cereals."
      > Contents: The Mystery of the Mill; Bread & Rolls; Special Recipes
      >Using Muffin Meal; Quick Breads, Steamed Breads & Doughnuts; Muffins,
      >Popovers, Crackers; Biscuits, Griddlecakes, Scones & Dumplings; Luncheon
      >& Supper Dishes; Desserts; Breakfast Cereals
      >"Prescription for Nutritional Healing: A Practical A-Z Reference to
      >Drug-Free Remedies Using Vitamins, Minerals, Herbs and Food Supplements"
      >by James F. Balch and Phyllis A. Balch ISBN: 0895297272
      > * NOTE: This is my very FAVORITE natural healing book. I check this
      >book before looking anywhere else.
      >Synopsis: Written by a husband-and-wife team of health care
      >professionals, this groundbreaking resource--totally updated with all
      >new material--offers an encyclopedic reference and provides natural
      >healing programs for more than 250 ailments and disorders. New to this
      >edition is information on herbal and other supplemental treatments,
      >including the use of melatonin, yohimbe, chromium picolinate, cat's
      >claw, maitake mushrooms, saw palmetto, kava kava, and kombucha.
      >Glossary. Charts & tables.
      >From The Publisher: Here is the expanded second edition of America's
      >bestselling guide to nutritional, herbal, and complementary therapies.
      >The new edition incorporates the most important up-to-date findings in
      >the field of nutrition - from chromium picolinate to melatonin to shark
      >cartilage. It also provides the latest research on herbal medicine -
      >examining cat's claw, saw palmetto, yohimbe, kombucha, and much more.
      >Written by a medical doctor and a certified nutritionist, this newly
      >revised book provides all the information needed for the average person
      >to design his or her own nutritional program for better health. The book
      >is divided into three parts. Part One explains and lists the various
      >types of nutrients, food supplements, and herbs found in health food
      >stores and drugstores; Part Two describes common disorders, from acne to
      >cancer to yeast infection, and names the supplements that can be used to
      >combat the conditions; and Part Three is a guide to traditional remedies
      >and therapies that can be used in conjunction with a nutritional
      >program. In addition, there are helpful self-diagnostic tests and insets
      >throughout the book. Included are the latest research and theories on
      >the treatment of aging, Alzheimer's disease, chronic fatigue,
      >endometriosis, fibromyalgia, HIV and AIDS, infertility, inflammatory
      >bowel disorders, osteoporosis, and a host of other critical subjects.
      >Written in an easy-to-understand style, this new edition will fast
      >become an indispensable health resource for you and your family.
      >"Green Pharmacy" by James A. Duke ISBN: 0312966482
      >Synopsis: Written by the world's foremost authority, this is the
      >ultimate compendium of natural remedies--from anise for asthma to violet
      >for varicose veins, and everything in between.
      >From The Publisher: With A-to-Z entries that include over 120 health
      >conditions, James Duke's The Green Pharmacy is an authoritative,
      >readable guide to the world of herbal healing. From traditional folk
      >remedies to groundbreaking laboratory studies, Dr. Duke provides
      >up-to-date information and age-old folk wisdom about nature's most
      >potent plants. You'll find scores of natural remedies that can replace
      >or enhance costly pharmaceuticals, including: Relief for aches and pains
      >ranging from arthritis, angina and back pain to menstrual cramps and
      >sciatica. Remedies for gastrointestinal problems from constipation and
      >flatulence to inflammatory bowel disease and ulcers. Herbs that can
      >reduce your risk of cancer, heart attack, high blood pressure and
      >osteoporosis. Cures for infections ranging from colds and flu to sore
      >throat and yeast infections. Herbal drinks that reduce fever. And much
      >more. The Green Pharmacy includes easy "how-to" instructions for
      >preparing herbal compresses, teas and infusions. Plus, Dr. Duke provides
      >an easy rating system to quickly identify the most effective herbal
      >remedies for each condition.
      >"Natural First Aid: An A-Z Guide Using Herbs and Common Household
      >Remedies" by Brigitte Mars ISBN: 1580171478
      >Synopsis: An A-to-Z guide to using herbs to treat everything from ant
      >bites to wounds. Create a natural first aid kit.
      > From the Publisher: Arranged in an A to Z format by condition,
      >"Natural First Aid" offers quick suggestions for what to do immediately,
      >when to seek professional help, what to do while waiting for help to
      >arrive, and how to speed recovery with natural remedies. Readers will
      >also find simple instructions for topical home remedies to make ahead of
      >time to treat conditions such as burns and rashes as well as a list of
      >recommended items to stock in first aid kits for the home, for
      >traveling, and for the wilderness. A section on surviving nature's
      >challenges also describes what to do during and after natural disasters
      >such as earthquakes, floods, and tornadoes, and provides sound advice
      >for wilderness survival, including foraging for food, finding and
      >purifying water, and making a fire. (144 pages)
      > Contents include: First-Aid Techniques Everyone Should Know: A
      >Step-by-Step Illustrated Guide; An A-Z Guide to Ailments and Injuries;
      >Surviving Nature's Challenges: Tips and Techniques for Emergencies;
      >Stocking a First-Aid Kit; How to Make and Use Herbal Medicines
      >For the FREE booklet, "Natural Healing with Herbs - Workshop" see
      >http://www.nursehealer.com/Herb.htm Download and print the booklet in
      >HTML, .doc, OR .pdf format.
      >Books suggested in Food Storage Newsletter, past and present, are listed
      >on the NurseHealer.com Food Storage webpage at
      >http://www.nursehealer.com/Storage.htm Information about each book,
      >ordering information, and resources are provided as available.
      >(More Food Storage books & ideas are at
      >http://www.nursehealer.com/Storage.htm )
      >This Month's Frugal Living Tips:
      >Look for new methods of natural healing or first aid to learn. Natural
      >healing methods might include herbal healing, aromatherapy, massage
      >therapy, nutritional healing, homeopathy, or yoga. You might learn to
      >make your own first aid supplies such as bandages, ointment, poultices,
      >and other remedies and treatments. "Provident living-enjoying the
      >present while providing for the future-is the opposite of crisis
      >management. The goal is for each person and family to build a foundation
      >of preparedness in the following six areas: literacy and education,
      >career development, financial and resource management, home production
      >and storage, social-emotional and spiritual strength, and physical
      >health." - From "Welfare: A Personal and Family Concern" - "Catching the
      >Vision of Self-Reliance" 156th General Conference, Ensign, May 1986,
      >page 89
      >Plan and organize your natural medicine chest from these suggestions
      >from "Building a natural medicine chest. The essentials": Food - Fresh
      >garlic, onions, parsley, ginger, Crystalline ginger; Hydrotherapy
      >supplies - Cotton socks, wool socks, basins; Herbal cough elixirs;
      >Herbal teas for cough, constipation; Homeopathic Remedies - Aconite,
      >Arsenicum, Cantharis, Gelsemium, Hypericum, Nux, Vomica, Pulsatilla;
      >Nutritional Supplements - Vitamin A, Beta carotene, Zinc and Vitamin C;
      >Salves - Aloe vera gel, Tea tree ointment, Arnica ointment, Calendula
      >- from http://www.naturopathyonline.com/nfa/default.htm
      >Natural First Aid info is at http://www.nursehealer.com/Guide.htm
      >Know the Reasons Why Good Food Is The Best Medicine.
      >Apples - Lower blood cholesterol and pressure; Appetite suppressant;
      >Juice kills infectious viruses; Prevent constipation; Natural
      >toothbrush; Treats diarrhea
      >Apricots - Control blood pressure; Build mineral levels up in
      >postmenopausal women; Lower risk of cancer, especially lung cancer
      >Asparagus - Help prevent cancer; Lower blood cholesterol; Kidney
      >stimulant; Reduce risk of cardiovascular disease
      >Banana - Alleviate PMS; Lower blood pressure and cholesterol; Prevent
      >and heal ulcers
      >Barley - Improve bowel function; Relieve constipation
      >Beans - Contain chemicals that prevent cancer; Control insulin and blood
      >sugar; Lower blood pressure; Regulate functions of the colon; Prevent
      >and cure constipation; Prevent hemorrhoids and other bowel ailments
      >Blueberry - Cure diarrhea; Kill infectious viruses; Help weight control;
      >Block damage to blood vessels
      > - from Reader's Digest, Global Communications Group.
      >Read "Olive Leaf Extract: A New/Old Healing Bonanza for Mankind" by
      >James R. Privitera, M.D. FREE online
      >http://oliveleafextract.com/aboutoe.html Contents include: The Olive
      >Leaf in History and Medicine; Olive Leaf Firepower; Clinical
      >Perspective; More Energy; Chronic Fatigue; The "Die-Off Effect" and How
      >to Deal with it; Potential Against Serious Infectious Diseases; All You
      >Ever Wanted to Know About the Olive Tree; AIDS; Herpes; Flu and Colds;
      >Bacterial Infections; Diabetes; Rheumatoid Arthritis; Multiple Symptoms;
      >Fungus and Yeast Infections; Skin Conditions; Tropical Illnesses;
      >Dosages; References; Books; Product Page; Disclaimer; Links
      >More on Nutritional Healing is at http://www.nursehealer.com/Health.htm
      >(More Frugal Living resources: http://www.nursehealer.com/Frugal.htm )
      >Newsletter & Email List Information:
      >Back issues of this Food Storage Newsletter are available for viewing,
      >downloading, and printing from the archives at
      >http://www.nursehealer.com/Storage.htm in HTML format, Microsoft Word
      >(.doc) format, or Adobe Acrobat (.pdf) format.
      >NOTE: .pdf files require Adobe Acrobat Reader to view and print.
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      >Listbot, the server for NurseHealer.com's email lists is no longer going
      >to offer free email lists. Listobt is closing August 20, 2001. For this
      >reason, all NurseHealer.com email lists are moving to Yahoo Groups by
      >the same name. See each group for full details.
      >FREE Food Storage Newsletter Announce-Only Email List (FreeFSN):
      >The Free Food Storage Newsletter Email Discussion List was formed on
      >June 24, 1999.
      >This Email List is for those who ONLY want to receive the FREE Monthly
      >Email Food Storage Newsletter. List members will ONLY receive the
      >newsletter, and will NOT be able to post messages to the list. By
      >joining this list, you will only receive one monthly email from the
      >list, which will be the monthly newsletter. No other messages will be
      >The FreeFSN list provides ONLY the once-a-month newsletter without any
      >Members are NOT allowed to send email to the ENTIRE LIST.
      >To SUBSCRIBE: send email to FreeFSN-subscribe@yahoogroups.com
      >To UNSUBSCRIBE: send email to FreeFSN-unsubscribe@yahoogroups.com
      >OR You can SUBSCRIBE and/or UNSUBSCRIBE at
      >FREE Food Storage Newsletter Announce-Only Email List (FreeFSN) Home
      >Page: http://groups.yahoo.com/group/FreeFSN
      >OLD LIST info from LISTBOT (The OLD list closing August 20, 2001; see
      >ABOVE to join NEW LIST):
      >To UNSUBSCRIBE: send email to FreeFSN-unsubscribe@...
      >OR You can UNSUBSCRIBE at http://freefsn.listbot.com/
      >You can temporarily view the ARCHIVES online at
      >LDS Food Storage Email Discussion List (LDSFS):
      >The LDS Food Storage Email Discussion List was formed on January 29,
      >LDS Food Storage Email Discussion List is open to the general public and
      >members of the LDS Church for any discussion pertaining to food
      >storage. A FREE Monthly Food Storage Newsletter is published to the
      >list, with quotations and scriptures as well as information on food
      >storage, shelf life, resources, and plans for acquiring food storage.
      >The LDSFS list provides the newsletter and discussion of topics related
      >to food storage (LDS and non-LDS may join this list.)
      >Members can email to the ENTIRE LIST by sending email to
      >To SUBSCRIBE: send email to LDSFS-subscribe@yahoogroups.com
      >To UNSUBSCRIBE: send email to LDSFS-unsubscribe@yahoogroups.com
      >OR You can SUBSCRIBE and/or UNSUBSCRIBE at
      >LDS Food Storage Email Discussion List (LDSFS) Home
      >OLD LIST info from LISTBOT (The OLD list closing August 20, 2001; see
      >ABOVE to join NEW LIST):
      >To UNSUBSCRIBE: send email to LDSFS-unsubscribe@...
      >OR You can UNSUBSCRIBE at http://ldsfs.listbot.com/
      >You can temporarily view the ARCHIVES online at
      >NurseHealer Email Discussion List (NurseHealer):
      >The NurseHealer Email Discussion List was formed on December 31, 1998.
      >NurseHealer Email Discussion List is a discussion list open to the
      >general public as well as healers and healthcare professionals for
      >discussion of natural healing: body, mind, spirit, nursing, religion,
      >philosophy, and preparedness. The NurseHealer list provides the
      >newsletter and discussion on matters of preparedness, natural healing,
      >nursing, longterm care, and wellness.
      >Members can email to the ENTIRE LIST by sending email to
      >To SUBSCRIBE: send email to NurseHealer-subscribe@yahoogroups.com
      >To UNSUBSCRIBE: send email to NurseHealer-unsubscribe@yahoogroups.com
      >OR You can SUBSCRIBE and/or UNSUBSCRIBE at
      >NurseHealer Email Discussion List (NurseHealer) Home
      >OLD LIST info from LISTBOT (The OLD list closing August 20, 2001; see
      >ABOVE to join NEW LIST):
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      >OR You can UNSUBSCRIBE at http://www.nursehealer.com/Listbot.htm
      >You can temporarily view the ARCHIVES online at
      >Many blessings,
      >Mary Catherine ("Cathy") Miller
      >Cat =^;^=
      >"By small and simple things are great things brought to pass."
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