Quotation:
“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
grinder)
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 calendar
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
day
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 http://www.nursehealer.com/ShelfLife.htm
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)
¾ 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
Downs
Corn Meal and Wheat Griddlecakes
------------------------------------------------
1/3 c. corn meal
2/3 c. wheat meal
1 tsp. Cream of tartar
½ tsp. Soda
¾ tsp. Salt
3 Tbs. Brown sugar
3 Tbs. Shortening
1 egg
¾ 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
----------------------------
¾ cup yellow cornmeal
¼ cup all-purpose flour
2 teaspoons salt
1 teaspoon cayenne pepper
¼ 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
towels.
- from http://www.catfishinstitute.com/html/recipes/family/r11.shtml
The Catfish Institute has LOTS of recipes online http://www.catfishinstitute.com/
Corn Chips (Dried Foods)
----------------------------------
½ c. dehydrated corn
1 ½ c. boiling water
½ 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: 1893519015
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
¼ c. golden (brown can be used) flaxseed meal
½ 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
¼ 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 http://www.netside.com/~lcoble/dir6/food.htm
Corn Meal Muffins
--------------------------
2 eggs, separated
1 c. buttermilk
3 Tbs. Shortening
½ c. buckwheat or wheat flour or rye
1 c. corn meal
½ 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 ¼ 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: 1893519015
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
¼ c. carob powder
½ 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 6.
- 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)
ONION-FLAVORED RICE:
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 http://www.isd.net/stobin/Cooking/recipes.html
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 http://www.nursehealer.com/Storage.htm
Recipes from all previous Food Storage Newsletters are now online at
http://www.nursehealer.com/Recipes14.htm
(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 work.
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 Vitamiin C; Salves - Aloe vera gel,
Tea tree ointment, Arnica ointment, Calendula ointment
- 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.
http://quarles.unbc.ca/cpsc150/projects/gagnon_a/webpage2.htm
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 )
NOTICE:
=======
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LDS Food Storage Email Discussion List (LDSFS):
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LDS Food Storage Email Discussion List is open to the general public
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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.
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NurseHealer Email Discussion List (NurseHealer):
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NurseHealer Email Discussion List is a discussion list open to the
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Many blessings,
Mary Catherine ("Cathy") Miller
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"By small and simple things are great things brought to pass."
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