The Dangers of Raw Milk: What the FDA Won't tell you
Years before refrigeration was widely available, dairy farmers knew the solution: place a silver dollar in the bottom of your milk pitcher. Silver kills bacteria and viruses within seconds of contact. My own grandmother used this when I was a child and we never got sick from drinking raw milk.

Milk as Medicine
Since ancient times, physicians like Hippocrates, Galen, Pliny and Varro have used raw milk to cure a wide range of diseases. Hippocrates advised tuberculosis sufferers to drink raw milk in quantity. In the Ayurvedic medicine of India, milk is used in the practice of brimhana meaning to “buck up” or nourish the body. It’s also used in rasayana to rejuvenate the body and in vajikarana, to promote sexual function and fertility. Physicians prescribed raw milk as a gentle laxative, to cool inflammation of ulcerated tissues, and as a galactagogue to increase milk production for the nursing mother. In the U.S., raw milk was used for one hundred fifty years to treat a wide range of conditions and is still used today in some hospitals in European and other countries.

In an 1884 paper read before a meeting of the American Medical Association, Dr. James Tyson provided a short history of the milk cure in Europe. Dr. Inozemtseff of Moscow wrote a book called Milk Cure in 1857, in which he describes the treatment of a thousand cases. In 1864, Dr. Philip Karell read a paper on the milk cure before the medical society of St. Petersburgh. Said Karell: “With regard to my own practice I have, after fruitlessly trying all sorts of remedies in many chronic and obstinate diseases, at last succeeded in bringing the elementary [alimentary] canal, that seat of so many diseases, under my control. I did this by administering milk according to a new method.” In treating digestive disease, liver problems, asthma and other lung disorders, nervous diseases he concluded,"... in all these cases I consider milk as the best and surest of remedies.” Physicians had similar success in Germany and France.

Silas Weir Mitchell, MD, specialist in treating nervous disorders during and after the Civil War, advocated a treatment that consisted primarily in isolation, confinement to bed, dieting, electrotherapy and massage--popularly known as “Dr Diet and Dr Quiet.” Mitchell advocated a high-fat diet to his patients, mostly women, and large quantities of milk. He suggested that his patients consume two quarts or more of milk a day.
https://www.realmilk.com/milk-as-medicine/

Silver is a well-documented antimicrobial
Silver is a well-documented antimicrobial, that has been shown to kill bacteria, fungi and certain viruses. It is the positively charged silver ions (Ag+) that possess the antimicrobial effect21, 22. Silver ions target microorganisms through several different modes of action.
https://www.coloplast.com/products/wound/articles/silver-a-powerful-weapon-against-microbes/

Colloidal Silver: Where to Buy it
https://bio-alternatives.net/buysilver.htm

The Dangers of Raw Milk: What the FDA Won't tell you
Years before refrigeration was widely available, dairy farmers knew the solution: place a silver dollar in the bottom of your milk pitcher. Silver kills bacteria and viruses within seconds of contact. My own grandmother used this when I was a child and we never got sick from drinking raw milk.

Milk as Medicine
Since ancient times, physicians like Hippocrates, Galen, Pliny and Varro have used raw milk to cure a wide range of diseases. Hippocrates advised tuberculosis sufferers to drink raw milk in quantity. In the Ayurvedic medicine of India, milk is used in the practice of brimhana meaning to “buck up” or nourish the body. It’s also used in rasayana to rejuvenate the body and in vajikarana, to promote sexual function and fertility. Physicians prescribed raw milk as a gentle laxative, to cool inflammation of ulcerated tissues, and as a galactagogue to increase milk production for the nursing mother. In the U.S., raw milk was used for one hundred fifty years to treat a wide range of conditions and is still used today in some hospitals in European and other countries.

In an 1884 paper read before a meeting of the American Medical Association, Dr. James Tyson provided a short history of the milk cure in Europe. Dr. Inozemtseff of Moscow wrote a book called Milk Cure in 1857, in which he describes the treatment of a thousand cases. In 1864, Dr. Philip Karell read a paper on the milk cure before the medical society of St. Petersburgh. Said Karell: “With regard to my own practice I have, after fruitlessly trying all sorts of remedies in many chronic and obstinate diseases, at last succeeded in bringing the elementary [alimentary] canal, that seat of so many diseases, under my control. I did this by administering milk according to a new method.” In treating digestive disease, liver problems, asthma and other lung disorders, nervous diseases he concluded,"... in all these cases I consider milk as the best and surest of remedies.” Physicians had similar success in Germany and France.

Silas Weir Mitchell, MD, specialist in treating nervous disorders during and after the Civil War, advocated a treatment that consisted primarily in isolation, confinement to bed, dieting, electrotherapy and massage--popularly known as “Dr Diet and Dr Quiet.” Mitchell advocated a high-fat diet to his patients, mostly women, and large quantities of milk. He suggested that his patients consume two quarts or more of milk a day.
https://www.realmilk.com/milk-as-medicine/

Silver is a well-documented antimicrobial
Silver is a well-documented antimicrobial, that has been shown to kill bacteria, fungi and certain viruses. It is the positively charged silver ions (Ag+) that possess the antimicrobial effect21, 22. Silver ions target microorganisms through several different modes of action.
https://www.coloplast.com/products/wound/articles/silver-a-powerful-weapon-against-microbes/

Colloidal Silver: Where to Buy it
https://bio-alternatives.net/buysilver.htm

BUILDING A NO-WELD WOODGAS GENERATOR!
(A FUNCTIONAL GASIFIER BUILT WITH A HAND DRILL AND GRINDER.

We should ALL have one of these, along with an old generator with the carburetor adjusted to run off of wood-gas!

Basically, this thing can run a lawnmower, a car, and virtually any engine that burns gasoline, but just like engines set up to run on propane, you must adjust the air/fuel mixture on the carburetor. It can also run a gas stove or water heater!

Like I said... we should ALL have one already!
I would NOT wait until I'm in the dark to make one AND get a generator set up to run off of it! This way when they pull the plug on us, at least you'll have some power for comms and refrigeration!

https://old.bitchute.com/video/OUWBcfXSfjxe/

NIST - Scientists modify common lab refrigerator to cool faster with less energy:

https://phys.org/news/2024-04-big-quantum-chill-scientists-common.html

#Refrigeration #PulseTubeRefrigerator #Refrigerator #PTR #AcousticOptimization #Efficiency #Cryogenics #Physics

The history of food is as old as human civilization itself, with various cultures developing unique cuisines and culinary traditions over millennia. Here's a brief overview of some key moments and developments in food history:

Hunter-Gatherer Era: For thousands of years, early humans survived by hunting animals and gathering edible plants. This period laid the foundation for basic cooking techniques such as roasting and boiling.

Agricultural Revolution (10,000 BCE): The transition from hunter-gatherer societies to settled agricultural communities marked a significant turning point in food history. The cultivation of crops such as wheat, rice, and barley led to the development of farming villages and the domestication of animals for food.

Ancient Civilizations: Civilizations such as Mesopotamia, Egypt, China, and the Indus Valley contributed to the advancement of agriculture, irrigation systems, and culinary practices. They developed cooking methods, fermentation techniques, and food preservation methods like drying and salting.

Classical Era (Greece and Rome): Greek and Roman civilizations greatly influenced Western culinary traditions. They introduced olive oil, wine, and various herbs and spices to cooking. The Greeks also established the concept of symposia, social gatherings where food, wine, and conversation were central.

Medieval Europe: The Middle Ages saw the rise of feudalism and the dominance of the Catholic Church in Europe. Monasteries played a crucial role in preserving and developing culinary techniques. The use of spices, herbs, and exotic ingredients became more widespread among the nobility.

Age of Exploration (15th–17th centuries): European exploration of the Americas, Asia, and Africa brought about the Columbian Exchange, which facilitated the global exchange of foods, plants, and animals. Potatoes, tomatoes, corn, and chili peppers were introduced to Europe, while coffee, tea, and spices became more accessible.

Industrial Revolution (18th–19th centuries): Technological advancements revolutionized food production, transportation, and preservation. Canned foods, refrigeration, and pasteurization transformed the way people consumed and accessed food. Mass production and urbanization also led to the rise of fast food and convenience foods.

20th Century: The 20th century saw further industrialization of food production, as well as the emergence of food science and technology. Fast food chains proliferated, and processed foods became ubiquitous in Western diets. However, there was also a growing interest in organic and sustainable food practices.

Contemporary Food Trends: In recent decades, there has been a resurgence of interest in traditional and regional cuisines, as well as a focus on health, sustainability, and ethical food production. Food globalization continues, with fusion cuisines and cross-cultural culinary influences becoming more prominent.

Throughout history, food has not only been essential for survival but also a reflection of cultural identity, social status, and economic conditions. The evolution of culinary traditions and food systems has been shaped by a complex interplay of factors, including geography, politics, religion, technology, and globalization.

https://healthyketodiet.science/perfect-keto-mct-powder Perfect Keto is offering 40% off your first month's subscription to their bestselling MCT Oil Powders.

If you already supplement with medium-chain triglycerides (MCTs), you know how helpful these saturated fatty acids are in a keto lifestyle. They…

Keep you feeling fuller, longer
Support fat-burning ketosis
Boost brain performance and focus
Amp your energy, naturally

That’s because your body doesn’t have to exert tons of effort to utilize it as a fuel source. It can almost immediately put those little fats to work powering your body.

MCT oil powder is a convenient alternative to liquid MCT oil, as it can be easily added to beverages, smoothies, or food. It mixes well and doesn't require refrigeration, making it suitable for travel or on-the-go use.

Add a scoop to a cold glass of your favorite milk
Use it to flavor recipes like keto ice cream or parfaits
Stir it into smoothies for added sweetness (without tons of carbs)
Mix it into your chocolate protein shakes for a decadent twist

The team at Perfect Keto let me in on a special 2-day flash sale to save BIG on MCTs:

Subscribe to MCT Oil Powder between now and Friday, the 14th and enter code MCTFIRST40 at checkout to score 40% off your first month and FREE shipping.

That’s it! You’ll be saving a nice chunk of change AND get automated shipments of MCT Oil Powder every month.

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#keto #mct #sale #brain #ketosis

https://www.luuponline.com/post/398363_preserve-fresh-eggs-in-butter-to-last-up-to-6-months-without-refrigeration.html #prepping #eggs #butter #food #survival

Preserve fresh eggs in butter to last up to 6 months without refrigeration.