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Originally posted by TheRandom1
reply to post by carewemust
That is a horrible idea, the reason why is the fact that the dollar will be worth nothing soon, the best thing you can do with your money is use it as kindling for a fire.
I think someone on here posted a link to the video "Money as Debt", if not look it up on google, you'll learn a bit more about money.
Originally posted by meadowfairy
Forgot to add to research the "raw food lifestyle" this diet will come in handy once you run out of meat to eat and is very sustaining and prehistoric survival eating.
Alternatives for iron is blackstrap molasses and wheatgerm(has b vitamins also)
Grow lots of kale and bok choy for alternative calcium, make your own almond milk for calcium too.
[edit on 17-10-2008 by meadowfairy]
Originally posted by MOFreemason
reply to post by redhatty
I thought I read on Money.com that the credit markets were finally "thawing" a bit. Anybody know if this is true or not?
Originally posted by uk today
I started stocking up on tins and stuff,but ended up thinking DO I REALLY WANT TO SURVIVE THIS? I really admire you survivalists out there, but I think when the tsunami hits i'm tempted to say bye bye world-it's been a wild ride! There's a lady who knows all that glitters is gold and she's climbing the stairway to heaven.Ah zeppelin bliss xx
Originally posted by Anonymous ATS
3- We import sooo much stuff from China that we don't need to (for example Garlic, what we can't grow our own here ridiculous, it is just China cheap)
because it is cold in Winnipeg over the winter and it feels safe to have a well stocked cupboard.
If the price of fuel goes up I am sure at some point the price for locally grown should be equal to stuff imported from asia anyway.WHich is good and bad.
Oh and if your getting beans get corn too, I hear your body absorbs the protein from the beans better when eaten with corn!
Originally posted by uk today
I started stocking up on tins and stuff,but ended up thinking DO I REALLY WANT TO SURVIVE THIS? I really admire you survivalists out there, but I think when the tsunami hits i'm tempted to say bye bye world-it's been a wild ride!
Originally posted by star in a jar
HPS is great but attracts attention in unsecured locations. (it is extremely bright and makes people think you are growing marijuana)
People are also surrounded by food, but they don't really realize that quite a large selection of 'wild' plant/insect life are edible. I would not be surprised that untreated grass is edible.
The Chamomile flower is most often consumed in the form of a bitter herb tea infusion. Taken internally, the infusion's effects include calming of the digestive tract, and easing of the spasms of irritable bowel syndrome, nocturnal cramps and period pains. It's a relaxant and sedative, so it is often taken against insomnia or anxiety. The infusion can be used externally to reduce minor skin irritation because of its mild antiseptic effect and it lightens the hair. Ingestion of the dried flowers has an emetic effect.
Although purslane is considered a weed in the United States, it can be eaten as a leaf vegetable. It has a slightly sour and salty taste and is eaten throughout much of Europe and Asia. The stems, leaves and flower buds are all good to eat. Purslane can be used fresh as a salad, stir-fried, or cooked like spinach, and because of its mucilaginous quality it is also suitable for soups and stews. Australian Aborigines used to use the seeds to make seedcakes.
Purslane contains more Omega-3 fatty acids (alpha-linolenic acid in particular) than any other leafy vegetable plant. Simopoulos states that Purslane has .01 mg/g of EPA. This is an extraordinary amount of EPA for land based vegetable sources. EPA is an Omega-3 fatty acid normally found mostly in fish and some algae.  It also contains vitamins (mainly vitamin A, vitamin C, and some vitamin B and carotenoids), as well as dietary minerals, such as magnesium, calcium, potassium and iron. Also present are two types of betalain alkaloid pigments, the reddish betacyanins (visible in the coloration of the stems) and the yellow betaxanthins (noticeable in the flowers and in the slight yellowish cast of the leaves). Both of these pigment types are potent antioxidants and have been found to have antimutagenic properties in laboratory studies.
100 grams of fresh purslane leaves (about 1 cup) contain 300 to 400 mg of alpha-linolenic acid. One cup of cooked leaves contains 90 mg of calcium, 561 mg of potassium, and more than 2,000 IUs of vitamin A.
or be prepared to eat those who got us in this mess in the first place.
Originally posted by k-string
I just don't think food will run out. I won't be stocking up on food at all. If I go to the store and there's nothing there, then you can say you told me so. Until then, y'all are a bunch of loonies.