Re: Obie/ Raw food

[Guest guest]

This is great information. Thank you Foodfortot! I used to have my

own herd of Jerseys and did much of this & read Adelle ' praise

for Kefir grains .. I think I recall after moving to town that I tried

some, my young son was following in his Mom's footsteps &

experimenting with home-manufacture of all sorts of alcohol (unknown

to me) & it seems there was a Kefir substitute which was promoted as

" non-alcoholic beer " which I advocated making when I found out to get

the interest off the alcohol brew.. it seems if I recall correctly

that that was the brew family & friends called my " Swamp Beer " .. all

obviously too corrupted by the brand names to appreciate the health

effort!!

But, I had done EVERYTHING possible with the Jersey milk and cream

from cheeses to LOTS of butter for such wonders as lots of Cream Puffs

made with the real butter & real whipped cream! Those were the days

when I did NOT gain the unhealthy weight I'm now trying so hard to get

rid of & finding out anew that salt is NOT my enemy ... it is my

necessary friend, that MOST of the " modern " drugs will poison me or

pervert my appetites in one way or another .. drain my adrenals, or

deplete energy to where I can hardly walk across the floor some days.

Thanks for the affirmations of what works and what doesn't as

reminders of forgotten knowledge. (Oh, the memory is shot these days

too!) Joyce

> >

> > Dear List, I'm to a position where I need to ask a question about

> prolonging

> > raw food, please, if you have an idea or any experience.

> >

> > As you know, I'm caring for my Lady in a nursing home. I'm

> planning to

> > restart raw food, get her off the chemical food they're feeding

> her; and

> > they're okay with that. I may run up against a roadblock, though;

> that is,

> > extending the length of time they'll let me hold her food in their

> fridger;

> > they may want to toss it after 3 days, I want it to last 4 days.

> >

> > My mix takes up 32 cups in 2 gallon jars. Previously, I added

> citric acid,

> > 1/2 teaspoon per quart, to the mix, which worked very well. I'm

> thinking

> > the addition of a little Apple Cider Vinegar might assist the

> Dieticians so

> > there'll be no worry about holding this for another day ( no taste

> > considerations need be made ).

> >

> >

> > So what do you think; have an idea? I'll have 14 cups of water

> and 18 cups

> > of raw food that's been strained. Should I add only C/A or is

> there any

> > reason I should not also add some ACV, please; or is there

> something else

> > that's food grade? The Best, Obie.

> >

> > Of course, before I do this, I want to ask if you have an idea

> you'd pass

> > along for us, please.

> >

>