Wheat meat, also known as wheat gluten and also Seitan is listed as a principal source of protein along with eggs, milk, cheese, lean meat, fish, soybeans, peanuts and vegetables. From a nutritional perspective, wheat meat has 378 calories, 41.4 grams of protein, 1.9 grams of fat, thus making it a viable option for dinner. Wheat meat is made from the protein that the wheat produces, and it is easier to digest compared to real meats. The best part of wheat meat, is it really has no definite taste and can easily be seasoned to take on the flavor of the meat you are trying to substitute it for.

Basic Wheat Meat Recipes Made From Whole Wheat

Stirring Technique:

•  12 c. whole wheat flour
• 7 c. water (or enough to moisten all the flour

Directions:

 You’re basically kneading the dough like you would bread and for the same reasons – to activate the gluten. This is nice to know because if the power is out, you can still make gluten. Set this mixture aside for 20 minutes. If longer, refrigerate.

 Kneading Technique:

 Add two parts flour to one part water in a bowl (i.e. 12 cups flour to 6 cups cool water. Mix with kneading arm. The consistency should be like bread dough and pull away from the sides of the bowl. If it does not, add more four. Mix 5-10 minutes. Now it is ready for the rinsing process.

 (This step will separate the gluten from the other products in the wheat flour which has been stirred or kneaded).

 Standard Method:

Add water to bowl of rested dough (use enough to cover the dough). Work and squeeze with your hands to loosen the dough (About 10 seconds). When the water takes on a milky appearance and you see specks of bran, pour this water off into another bowl if you want to save the bran and starch (as it contains vitamins, mineral-rich starch, bran and wheat germ). Over a sink, place this dough in a colander (plastic is best). Under a tap of slowly running lukewarm water, work and squeeze the dough with your hands until the gluten starts to hold together and the liquid coming from the dough is clear. It is not necessary to rinse out all of the bran from the gluten. In about 3 minutes or longer, you should have a ball of elastic-like dough. This is the raw gluten. At this point, you can begin to shape the wheat meat into the desired form. Get creative with this meat alternative. The meat lover in you can still enjoy ribs, meatballs, steak, corned beef and ground beef–made even if you’ve run out of meat.

In “The Amazing Wheat Book” by LeArta Moulton, there are some helpful tips to remember when making wheat meat:

•  Once a small amount of gluten starts holding together, you will find that the rest of the gluten clings to it, so as quickly as possible get a small ball of gluten started. You may want to work a small amount in your hands to get this started.
•  How soon gluten cells start holding together is determined by the protein quality of the wheat flour used, or how often the clean water is allowed to run through the dough.
•  The dough becomes slightly stringy and falls apart easily just before it starts holding, so don’t give up too soon. Don’t throw it away, try again! Add more flour to the mixture and let it rest again, only longer – 1 to 4 hours, or even overnight in the refrigerator.
•  If you want tighter texture for chicken, pepperoni & bologna type slices, form it into a roll in a cheesecloth, or you can simmer to make thin strips for stir-fry, strogonoff, jerky, etc., using pizza cutter or knife. 

Using Gluten Flour:

A kind reader of this website, mentioned that she uses  high gluten flour, this flour does not require washing of the dough and saves time. In a situation of preparedness, we must remember we do not want to waste our water, so even though the flour is higher priced, it is well worth it. When using the high gluten flour, you add the water (or broth) to the flour and seasonings, and then boil it. It doubles in size, so it is very deceiving.

Once the wheat meat is formed, now it’s time to cook it. Some of the simpler ways to cook wheat meat are explained below:

Boiling – This is the easiest way to cook wheat meat is to drop shaped dough into flavored boiling broth (equal amt. of broth & raw gluten. Simmer till liquid is gone (@ 30 min.)

Dehydrator – Make jerky or dehydrated wheat meat by drying in the dehydrator.

Baking - Put wheat meat on a sprayed cookie sheet 350′ oven & bake until pieces appear dry on top, then turn & bake until texture is chewy.

 Meatball or Burger Recipe

•  2 c. ground gluten
•  3 tbl. finely minced onion or 1 tbl. dry onion
•  1 tbl. sausage seasoning, chicken seasoning, or seasoning of your choice
•  2 tbl. flour
•  1-2 eggs, beaten
•  2 tbl. oil (preferably olive oil)
•  salt and pepper to taste

 *To make Oriental Style Meatballs

 Add the above ingredients along with:

•  1 tbl. green pepper
•  1/4 tsp. ground ginger
•  1 tbl. soy sauce
•  1tbl. sesame seeds
•  1/2 tsp. sesame oil

 Directions:

 Mix all ingredients together and form into balls or desired shape. Bake at 350 degree F on a cookie sheet 20-30 minutes or until firm.

 Veggie Burgers

•  4 eggs
•  3 tbl. olive oil
•  2 tsp. sausage seasoning
•  1 tsp. each of garlic and onion powder
•  1/2 tsp. salt
•  1/2 tsp. pepper
•  1/2 c. potato or oatmeal flakes
•  1/4 c. flour (whole grain or bean)

Add to:

• 4 c. ground gluten
• 1/2 c. grated vegetables (about 4 tbl. each of green and red bell pepper, celery, onion and carrots).

 Note: could use dried vegetables, softened

 Directions:

Spoon onto preheated, medium heat fry pan and brown on both sides or place formed patty on a baking sheet and bake 20 minutes or until firm. Serve on bun with your favorite condiments. Makes 14 patties (1/4 c. each).

 Savory Vegetarian Meatloaf

•  1 c. raw potato, grated
•  1/2 c. grated onion
•  1 c. celery, chopped
•  1/2 c. rolled oats
•  1/3 c. oil
•  3 c. ground gluten
•  4 eggs, beaten
•  1 tsp. crumbled sage
•  1 tsp. meatloaf seasoning
•  1 tsp. soy sauce
•  1/2 tsp. celery salt
•  1/2 tsp. salt

 Directions:

 Mix all above and place in oiled baking dish. Bake at 375 for 1 hour. Slice and serve with sweet and sour sauce or gravy.

 This article was based on the information provided in The Amazing Wheat Book by LeArta Moulton.

To purchase a cookbook about Wheat Meat or Seitan, consider Cooking With Seitan by Barbara Jacobs

Also, a special thanks to some of my readers and friends on Facebook for their contribution to this article.

Kale would also be a great addition to any prepper’s survival garden due to it’s impressive durability. Since it is a winter green, it’s flavor actually improves when subjected to frost. If your area has cold winters, plant for summer to early fall harvest. In the South, plant for harvest in late fall or winter. There are several varieties to choose from, so do some research to find which variety is best for your area.

Kale’s nutritional value is another reason many preppers are adding this vegetable to their gardens. Kale is unusually high in Vitamin A and fiber, is one of the best sources of beta carotene, high in calcium, and also provides decent amounts of vitamin C, folic acid, vitamin B6, manganese, and potassium. For more nutritional data, click here.

Because kale has a dry taste, adding a healthy oil such as olive oil can really balance it out. Kale can be added to any number of dishes for added vitamins and nutrients including soups, beans, sauteed vegetable or just eaten by itself. Consider the following recipes to get your kale on!

Sweet Kale Salad

 1 bunch of kale, chopped

A handful of raisins or dried cranberries

A handful of raw, unsalted pumpkin seeds

1 green apple, chopped

1 avocado, chopped

Olive oil

Celtic sea salt, pepper, coriander, cumin

Instructions:

1. Chop all ingredients and drizzle with olive oil and season with spices.

Tasty Kale Salad

 1 bunch of kale, chopped

1 avocado, chopped

1/4 sweet onion, chopped

Olive oil

Celtic sea salt, pepper, coriander, cumin

1 squeeze of lemon

*This is a very versatile salad, so add your favorite veggies and get creative!

Instructions:

1. Chop all ingredients and drizzle with olive oil and season with spices.

Bobby Flay’s Sauteed Kale

1 1/2 pounds young kale, stems and leaves coarsely chopped

3 tablespoons olive oil

2 cloves garlic, finely sliced

1/2 cup vegetable stock or water

Salt and pepper

2 tablespoons red wine vinegar

Instructions:

1. Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored.
2. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes.
3. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

Baked Kale Chips

1 bunch of kale

1 tbl. olive oil

1 tsp. red wine vinger (optional)

1 tsp. of seasoned salt

Instructions:

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
   With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces.
2. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Dehydrated Kale Crisps

1 bunch of kale

1 tbl. olive oil

1 tsp. red wine vinger (optional)

1 tsp. of seasoned salt

Instructions:

1. Take the recipe provided above and add to your dehydrator. Dehydrate until kale is crispy. Store in a zip loc bag.

Kale and Apple Smoothie

3/4 cup chopped kale, ribs and thick stems removed

1 small stalk celery, chopped

1/2 banana

1/2 cup apple juice

1/2 cup ice

1 tablespoon fresh lemon juice

*For a more creamy texture add an avocado

Instructions:

1. Place the kale, celery, banana, apple juice, ice, and lemon juice in a blender.
2. Blend until smooth and frothy.

During the turbulent times of the Great Depression, malnutrition was at the forefront of health issues and as a result, many suffered short and long-term effects of this health problem. Equipping yourself with the knowledge of why we should store certain types of food, knowing the health benefits these foods possess, how they affect our bodies, and how our bodies respond when these types of foods become scarce will help you make better choices when investing in your food storage.

Vitamin deficiency, stunted growth, skin infections, hair loss, increased illness and even death are  all contributing factors to being malnourished. Malnutrition can also occur from improper water treatment. Globally, untreated water is one of the leading causes of malnutrition and one of the four most likely ways you can die in a SHTF scenario. As a result, an individual who is malnourished can have severe, or prolonged diarrhea, renal failure, infection, or diseases that cause the malabsorption of nutrients in the small intestine. Children, particularly infants and those under five years of age are also at an increased risk for malnutrition due to a greater need for energy and nutrients during periods of rapid growth and development.  Elderly adults are also prone to malnutrition as a result of a decrease in both the appetite and intestinal function. Therefore, preventative measure should be put in place for these vulnerable age groups to ward off this health issue.

4 Food Types to Avoid Malnutrition

Concentrating on storing foods that have carbohydrates, proteins, fats, vitamins and minerals can assist in maintaining healthy bodies and decrease the likelihood of malnutrition in a long-term emergency. To find out how much food your family needs for a long-term emergency, click here. Those that are preparedness-minded may want to take a more in-depth look at the question of why it is important to store these types of food.

Carbohydrates – Simply put, carbohydrates provide the body with energy. They also have a symbiotic relationship with proteins by protecting the protein stores in the body. The brain optimally uses carbohydrates for energy, but when their is insufficient carbohydrate consumption for several weeks, the body does not metabolize fatty acids completely and as result body protein will also be lost, and the body will generally become weakened.

According to the United States Department of Agriculture, half your daily calories should come from carbohydrates, so you can determine how many grams of carbohydrates you need based on your calorie intake. At a minimum, an intake of 50 to 100 grams (1.8 to 3.5 oz.) of carbohydrates is required to prevent the development of ketones that the brain can use somewhat inefficiently for energy

Preps to buy: white rice, pasta, wheat, oats, dehydrated fruits and vegetables, sugars, honey, fruits, roots and tubers (cook these well) and cereals. For those with wheat allergies, click here.

Protein - Protein is a part of every cell in the human body. Also, equally as important, proteins provide the body with a special form of nitrogen that the body cannot get from carbohydrates or lipids. Proteins also help regulate the pH, or acid-base balance, in the blood, are necessary for the synthesis of many hormones and enzymes, and participate in important cell formation for cells vital for the immune system. In the case of starvation, excessive muscle tissue is wasted and results in diminished health.

Protein, like carbohydrates, provides approximately 4 kilocalories per gram of protein consumed, but requires much more metabolizing and processing by the liver and kidneys to put the energy from protein to use.  In general, it’s recommended that 10–35% of your daily calories come from protein.

Preps to buy: legumes, eggs, nuts, peanut butter, canned meats and fish, oatmeal, grains, wheat, quinoa, MREs, popcorn

Fats  - As much as we would like to eliminate fats from our regular diets, this food source actually plays a vital role in maintaining healthy skin and hair, insulating body organs against shock, maintaining body temperature, and promoting healthy cell function. They also serve as energy stores for the body. In addition, Vitamins A, D, E, and K are fat-soluble, meaning they can only be digested, absorbed, and transported in conjunction with fats. Fats are also sources of essential fatty acids, an important dietary requirement and also serves as a useful buffer towards a host of diseases. (Source) The USDA suggests that about 30-35% of your daily calorie intake should come from fat.

Preps to buy: whole milk, ensure, peanut butter, oil (preferably plant based oils), nuts and seeds

Vitamins and Minerals - Did you know that a staggering thirteen vitamins are considered necessary to perform crucial functions in the body? Vitamins and minerals are needed for overall health and provide protection against infection and diseases, help the body grow, help the body’s metabolism and assist in the removal of waste products. It is recommended to obtain your vitamin intake through fresh fruits and vegetables with a regular diet. However, when dietary sources are limited, taking vitamin supplements is an excellent alternative. Amounts vary for children, seniors, lactating or pregnant women, smokers, heavy alcohol drinkers, stressed, those with chronic diseases or those who consume less than 2,000 calories per day.

Because vitamin deficiencies tend to exacerbate over time, we are typically unaware of being deficient until secondary issues manifest themselves. Eating a balanced diet and taking a multi vitamin is one way to curb this issue and the physiological consequences that go with it. Some physiological consequences of deficiency include: dental problems, inflammation of the mouth and tongue (riboflavin deficiency); diarrhea, dermatitis (niacin deficiency); edema, weakness (thiamin deficiency); tongue soreness, anemia (biotin deficiency); fatigue, tingling in hands (pantothenic acid deficiency); poor growth, inflammation of the tongue (folate deficiency); poor nerve function, macrocytic anemia (vitamin B12 deficiency); and poor wound healing, bleeding gums (vitamin C deficiency).

Preps to Buy: Multi vitamins, Vitamin C, Vitamin D, vitamin powders, dehydrated fruits and vegetables, seeds to grow vegetables and for sprouting, survival bars

In summation, as our standard of living continues to diminish, malnutrition will be a more present health problem within our population. Investing in healthy and nutritious foods and learning how to properly store it for long-term use can assist you in maintaining your health and prevent the short and long-term affects of malnourishment discussed in this article. 

Parts of this article were adapted from E notes

“A spider bit the goat, so we didn’t have dairy for a month,” says Rachel Hoff describing one of the misadventures that occurred during her family’s year without groceries. As for bread, she, her husband Tom Ferguson, and teenage son, Tom, Jr., had to do without when the both the oven and the bread machine went kaput in the same week. Despite occasional mishaps and deprivations, Hoff describes the experience, which she documented in her blog  ”Another Year Without Groceries, as “surprisingly easy.” And, as of October 1 st , the family is sticking with the challenge for another year.

Although they already grew some fruits and vegetables and raised chickens, rabbits, three turkeys, and four goats on their quarter-acre lot in the city of Vallejo, California, their initial goal was not to try to be self-sufficient. In fact, they barely had any of their own crops ready to harvest for the first six and a half months of the project. Concerned about pesticides on conventional produce and chemicals in processed and packaged foods, they mainly wanted to eat healthy and know where their food was coming from. Hoff points out that even “mom and pop sounding companies” such as Ben and Jerry’s, Stonyfield Farms, and Walnut Acres are now owned by huge corporations.

Over the course of the year, the family reaped more benefits than they had expected. They saved at least $2,000 dollars on groceries despite the fact that everything they were eating was either locally grown or organic. They saved even more money by avoiding restaurants. Purchasing and freezing an eighth of a steer from a local farm lowered the price of grass-fed, organic beef to $2/per pound and a loaf of fresh bread cost them 50 cents to bake. Eating higher quality food paid off health-wise. Both Hoff and Ferguson avoided colds all year and felt more energized. Hoff lost 20 pounds “without counting calories.”

Hoff describes the economically depressed downtown area of Vallejo as a “food desert” — lacking a supermarket and with little access to organic or local goods. The foodie mecca of San Francisco lies 30 miles south, but both Hoff and Ferguson work full-time and neither had the inclination to spend all of their free time grocery shopping.  After reading the book No Impact Man, which chronicles a New York City family’s effort to live sustainably, including giving up processed foods, for a year, they thought, “If they can do it in an apartment in New York City, we can certainly do it here.”

In August 2010, Hoff and Ferguson started preparing for their year without groceries, which would begin in October. Aside from planning all the family’s meals around seasonal produce, the most challenging aspect of the project was the research phase and figuring out where they could obtain certain items such as milk, says Hoff. They were allowed to purchase produce, meat, and dairy from the weekly farmer’s market and directly from farms. For staples such as sugar, rice and flour, Hoff located a local woman who had set up a buying club in her garage where members pooled resources to buy organic food in bulk directly from the source. They were also allowed to barter and trade.

They were not allowed to buy food at regular grocery stores, supermarkets, or convenience stores or eat at restaurants. The first weekend without groceries, with the help of a 30-minute mozzarella kit purchased online, Hoff was able to deliver on her promise of serving lasagna for her son’s thirteenth birthday. Hoff says he still likes eating junk food and soft drinks (at friend’s houses), but the he thinks the project is “pretty cool” and talks about it in class. To make it easier to adjust, they designated Fridays as pizza night.

The first six months were so easy, that the family decided to up the ante, and for the last three months they could eat only what they already had on hand, could produce on their urban farm, or barter.

Hoff doesn’t recommend trying go without buying food at all and admits that after a couple of months, “I was close being fed up.” Their fruit trees didn’t produce and they were stuck with eating zucchini, green beans, and cucumbers for weeks on end. Ferguson became sick of the limited choices but tried to focus on “the bigger picture of what they had accomplished over the year.” Hoff, on the other hand, posted on the blog, “I’m so over not buying food.” When I spoke with them the day after their project ended, they had just returned from their first trip to the farmer’s market and were happily cooking up a feast of pork with potatoes and corn.

For Hoff, the best thing about the project was that it “brought us closer together. We’ve become a team and work together really well.” She also loves grabbing food for dinner right out of the garden and says, “Shopping doesn’t feel like a chore any more.” Their friends and family claim they could never do it, but she insists that, “you don’t have to have an urban farm to eliminate the grocery store from your vocabulary.”

Hoff advises people to make the transition gradually and to try to replace one item at a time, such as pickles or bread, with something homemade.  The blog offers tips on how to get started.

Photo courtesy of Lori Eanes

Those of you who have stored flour know that it expires more quickly than storing wheat berries.  Therefore, to prevent bug infestations and expiration dates, begin using your stored flour. 

Here is a simple bread recipe that can be used.  It’s mellow and sweet; and is the best tasting wheat bread recipe I have found.

 Simple Wheat Bread

•  5 c. wheat flour (or 2 c. white flour and 3 c. whole wheat)
• 2 c. water (at 100 degrees)
• 1/3 c. sugar
• 1/3 c. honey
• 3 tbls. olive oil
• 4 tsp. yeast

(makes 2 loaves)

Instructions

Stir in yeast to water in a small bowl and set aside to allow yeast to activate.

Mix the rest of ingredients in a bowl except for flour.

When all ingredients are mixed, throw flour in and yeast/water on top and mix thoroughly.

Allow bread to rest and rise for about 2 hours (I use my microwave).

After bread has risen, punch bread down and knead dough about 2 minutes.  Shape dough to form 2 loaves. 

 Allow bread to rest in oven for another hour.  Hint* – Placing bread in oven with a bowl of hot water helps the dough rise faster. 

Cook bread at 400 degrees for 30 minutes.

Once the bread is removed from the oven, allow to cool for 10 minutes and enjoy!

Because radiation is an everyday part of our lives, we cannot avoid it.  Our home appliances emit small amounts of radiation, as do our cellular phones.  Even though we may not like the idea of being exposed to radiation; we can, however, reduce our risks by controlling, to some extent, our exposure to it.  This calculator can assist you in finding out how much radiation you receive on a yearly basis from natural means and from un-natural means. 

Annual Radiation Calculator

Natural Ways to Reduce Radiation in The Body

According to the website, survival-spot, the author provides natural alternatives to assisting the body in ridding itself of radiation exposure rather than ingesting potassium-iodide.  Foods such as kelp, rosemary, spirulina, miso soup and niacin all assist the body in fighting radiation damage.  Making these foods a regular part of your diet, could help lower your chances of radiation damage to the body.

Other foods that may help in combating radiation sickness are foods that naturally detoxify the body.  Foods such as reishi mushrooms, green and black teas, garlic, nettles, dandelions, ginseng, lentils, collards and mustard greens.

Educate Yourself

Everyone is so concerned about radiation levels increasing due to the disaster in Japan.  Ironically, we absorb radiation everyday.  Knowing the proper levels of radiation we are exposed to each year can help us stay healthier.  Those that are concerned about limiting their exposure to radiation can eat foods that have detoxifying properties, as well as staying away or limiting exposure of appliances and machines that radiate radiation.

In a previous article, this author discussed the discovery of mushrooms and their health benefits that dates back thousands of years.  For centuries, certain cultures have used mushrooms for their large range of medicinal capacity.  Certain mushrooms have powerful immune boosting enhancers, antibacterial and antibiotic properties, anti toxins to support the liver and kidneys, adaptogenic properties to alleviate and assist in coping with environmental stressors, as well as natural cancer fighting properties.  Although many of these properties are found in vegetables, mushrooms show an accelerated amount.  Many believe this is due to the way the mushroom grows on the trees. 

How to Prepare Mushrooms For Medicinal Use

Preparing these mushrooms and even preserving them is not difficult in the least.  In fact, multiple medicinal sources suggest that teas or infusions made of mushrooms are the best way to treat a person medicinally.  The hot water breaks the polysaccharides out of the undigestible cell walls so that it’s immune properties are released and made available.  However, many mushrooms can be dehydrated and stored much like the food we dehydrate.  When shiitake mushrooms are cooked or dehydrated their nutritional properties improve.

5 Popular Types of Medicinal Mushrooms

Due to the fact that there are over 220 anti-tumor and 42 anti-viral agents that have been isolated from fungi, studies on mushrooms and their effect on the human body have been ongoing since the 1960′s.  Natural News states that there are over 150 species of medicinal mushrooms found to inhibit the growth of different kinds of tumors, especially cancers from the stomach, esophagus, and lungs, but there are certain mushrooms that seem to stand out, as far as cancer fighting abilities go. 

Button mushrooms contain an impressive amount of copper, which helps to create red blood cells.  According to sources at LiveStrong, copper provides the body with protection from free radicals, helps the body absorb iron, and assists the body in the formation of bone and the clotting of blood.  One cup of cooked button mushrooms supplies the body with 16% of the daily value of iron, important for blood and energy, and 12% of the daily percentage of Vitamin C.”  

Although this type of mushroom does not contain the beneficial polysaccharides that were discussed in the previous article, button mushrooms are loaded with aromatase inhibitors, a natural occurring cancer fighting agent that is specifically helpful in fighting breast cancer.  Women who do a regimen of taking button mushrooms and drinking green tea can reduce their risk of breast cancer significantly.  According to a study conducted in China, women who ate 10 grams of button mushrooms were two thirds less likely to develop breast cancer.  Button mushrooms also have anti viral and anti bacterial agents present in them as well. 

Button mushrooms can be cooked, eaten raw or made into a tea.  For more information on button mushrooms, click here.

The Chaga mushroom has been isolated for it’s cancer fighting abilities.  This type of fungus grows mainly on birch trees, but can occansionally be found on ironwood, elm, alder and beech trees.  This mushroom is actually a fungal parasite that draws its nutrients out of living trees, rather than from the ground. The chaga musroom has a charred looking appearance that grows around the wound areas of the above stated trees.  According to sources, the chaga mushroom has one of the highest amounts of antioxidants that an be consumed.  Chaga mushrooms treat ailments and disorders such as an immuno stimulant, used as an anti-inflammatory, treating stomach diseases, intestinal worms, liver and heart ailments, cancers such as breast, liver, uterine and gastric, hypertension, diabetes, anti-tumor activity, and reduces symptoms of HIV/AIDS.

Chaga can be made into a tea by soaking the fungi in water for four hours to soften it, and then placed in boiled water.  For more intricate details, as well as how to make a chaga extract, click here.

Cordyceps  are used to strengthen the body and mind at a fundamental level.  This mushroom is also called the Chinese Caterpillar Fungus because it grows in the larva of the ghost moth.  It has been used to medicinally treat humans and animals with different types of cancers and health issues including lymphoma, and acts as an immuno stimulant, and possesses antioxidant properties.  In addition, cordyceps have a dilating effect on bronchials and act as a cough suppressant, thus minimizing the symptoms of asthma and other respiratory disorders while making breathing easier.  Due to the increase in blood flow this mushroom creates, it would make an ideal dietary supplement to increase endurance levels.  Many endurance runners make a tea  to increase their energy levels while training.  Research is currently going on to see if this mushrooms has an effect on those with diabetes and liver related problems.  Click here for more information.

This mushroom can be dried to make a powder or can made into a tea. Or the dried mushroom can be put into soups or dishes for additional nutrition.

Reishi mushrooms are known in Eastern medicine as the Immortal Mushroom and the Resurrection plant.  For over 4,000 years this mushroom has been used for it’s health benefits, longevity, resistance from diseases, energy and memory enhancements.  Reishi has been known to treat a variety of medicinal problems including treatments for cancer, hepatitis,prevents the death of lymphatic cells, lowers blood pressure, heart disease and arthritis and increases daily energy levels. 

Since this type of mushroom is very woody and inedible when fresh, the traditional way of preparing reishi for medicinal purposes is to prepare a tea.  Additionally, some like to dry the mushroom out and grind is up to make a coffee-like tea with or use in soups and dishes.  There are also capsules available in health stores as well.   

Here are two ways to make reishi tea:

• Soak/Brew Method - Place 1 ounce of dried mushrooms in 8 cups of water and allow to soak overnight.  In the morning, boil the water.  Stain the mushrooms out of the liquid.  Honey or agave nectar can be added to sweeten the drink.
• Extended Brew Method – Place 1 ounce of dried mushrooms in 11 cups of water and allow to boil for two hours.  Stain the mushrooms out of the liquid.  Honey or agave nectar can be added to sweeten the drink.

Shiitake mushrooms are the most researched of all the mushrooms.  It can be used both medicinally and for culinary purposes.  Medicinally speaking, shiitake mushrooms have antihistamine properties that can assist in allergy related discomfort.  This mushroom type also assists in treating high blood pressure, has cancer fighting agents (particularly for those that suffer from stomach cancers), anti-tumor agents. antifungal and 42 different anti-viral agents.  Shiitake also has eight different types of amino acids (in better proportions than milk, eggs and soybeans) and is a good source of Vitamin A, B, B12, D and niacin.  Readers may also be particularly interested in this mushroom type used as an antibiotic.  (Source)  Shiitake mushrooms have been used for high cholesterol, diseases of the liver (such as hepatitis B and cirrhosis), general immune support, and diabetes (for high cholesterol).

A tea can be made from fresh mushrooms, dried or dehydrated mushrooms, or a mushroom powder can be used.  Interesting, it has been found that when shiitake mushrooms are cooked or even dehydrated, the nutritional amounts increase. 

This article is for informational purposes only.  If a person is considering using mushrooms as a medicinal source, contact a doctor for further advice.  Additionally, women who are pregnant should talk to their doctors before taking an alternative medicine source.  Some mushrooms are poisonous.  If you cannot identify them, do not take the chance in eating them.  A Field Guide to Mushrooms is an excellent and practical guide to mushrooms.

 Since the dawn of time, humans have foraged for mushrooms for food to use in culinary dishes, as well as to use for medicinal purposes.  In traditional Eastern medicine, mushrooms are the drug of choice and hailed for their medicinal powers.  Three thousand years ago, the Chinese would place moldy soybean curd on skin infections as a healing agent.  Other cultures would place warm earth (which contained certain molds and fungus) on injuries as first aid measures.  Our ancient ancestors understood that different molds and fungus were beneficial to our health, now it is our time to relearn those natural medicines. 

Mushrooms and the Immune System 

Only recently have Westerners discovered the untapped medicinal source from mushrooms.  In fact, it was not until 1928 did Westerners discover the miracle drug penicillin which was derived from the fungus penicillium notatum.  Without this drug, those “old age diseases” and simple wounds that are so easily treated today would pose a serious threat to our health.  How interesting that penicillin is derived from a fungi.  

Medical professions around the world are beginning to to study the  polysaccarides in mushrooms to better understand why they have such a profound healing effect.  Polysaccharides, also known as beta glucans are similar to immune boosting powers found in the medicinal plants of echinacea, and astragalus.   They say the larger these beta glucans are, the more stronger they are on the immune system.  More notably, certain mushrooms, such as shiitake and reishi mushrooms have antiviral and antibiotic properties that could come in handy during a long term emergency, especially if added to a survival medicinal garden.  

Because mushrooms are high in antioxidants, essential minerals, anti viral and antibiotic properties, these tasty fungis have been used to treat illnesses and diseases such as (but not limited to), allergies, arthritis, heart disease, relieve menopausal symptoms and most notably, cancer.   All of these mushrooms have high amounts of proteins present in them.  These proteins are better sources for the body compared to meat  proteins due to their impact on our bodies, specifically our nervous systems.  Over time, these health enhancing properties synergize and build up in the body and improve health.  Some of the health fighting properties that create these health improvements include:

• Selenium, a mineral source found in mushrooms works with Vitamin E to produce antioxidants that neutralize free radicals that have been known to cause cellular damage. 
• Potassium is another essential mineral source found in mushrooms.  Doctors have suggested that a diet high in potassium could help reduce the risk of high blood pressure and stroke.
• Copper is a mineral source that aids in creating red blood cells.  This mineral works along with iron (also found in mushrooms).
• The proteins in mushrooms are considered superior to meat and vegetable proteins due to their concentrated amounts of amino acids and ease of digestion. 
• Polysaccharides enhance the immune system, treat cancer, inhibit symptoms of HIV and other viral and bacterial infections.
• Betulinic acid counters viral and tumor compounds within the body.
• Triterpenes lower cholesterol, improves circulation, detoxifies the liver, treats hepatitis, bronchitis, asthma and coughs.
• Germanium is a free radical scavenger that assists in purifying the blood, normalizes blood pressure and prevents tumors.

Mushrooms achieve these health producing properties from the trees they grow off of.  All the elements and minerals that the tree has taken in over the years has been absorbed in concentrated amounts into the mushroom.  Typically these elements can be made available to us by making a simple tea out of the mushroom.  Many people like to dehydrate their mushrooms and then turn it into a powder for teas or soups.  Also, pre-made capsules of these powdered mushrooms are available in the health department of local stores or in the health food stores in town.  Of course, others have found that they can actually grow these mushrooms in their own homes and are cultivating them for long term use.

In researching this subject, this author has found that not only can these mushrooms be used on humans, but some can be used on animals.  Caring for animals in a SHTF scenario is an important priority to keep in mind. 

Mushrooms such as shiitake, button, reishi, cordyceps have been widely studied for their health benefits.  If given the proper environment to thrive in, these mushrooms can be cultivated and grow for years.  Thus providing a person with an immense amount of nutrition and medical uses.

In Conclusion

During our school years, many of us have performed the ”moldy bread” experiment in our science classes and had to record the results.  But many of us failed to pose the question, ”how does this molded bread benefit me?”  This moldy bread is one of the miracle drugs of our times – penicillin.  From this discovery, launched a rediscovery of our ancestors medicine cabinet and a reaffirmation that Mother Earth does indeed know best.   

Click here to read the 2nd half of this article: Types of Medicinal Mushrooms

This article is for informational purposes only.  If a person is considering using mushrooms as a medicinal source, contact a doctor for further advice.  Additionally, women who are pregnant should talk to their doctors before taking an alternative medicine source.  Some mushrooms are poisonous.  If you cannot identify them, do not take the chance in eating them.  A Field Guide to Mushrooms is an excellent and practical guide to mushrooms.

Nothing says Autumn better than the site of  a pumpkin.  Personally speaking, this type of squash puts a big smile on my face as I know that the tumultuous Texas summer has finally come to an end, and cooler weather is coming. 

Pumpkins Pack a Punch!

Pumpkins are considered to be a nutritional powerhouse!  Your immune system will flourish due to the high amounts of carotenoids found in pumpkins. Beta-carotene is also present in pumpkins, which is a powerful antioxidant, anti-inflammatory, and preventative for the build up of cholesterol on arterial walls.  And the ladies will love this!  The alpha carotene found in pumpkins is believed to slow to the process of aging.  Pumpkins have a powerful supply of Vitamin A (2650 IU) making it a natural way to get a good supply of vitamins to help with eye sight and related eye problems such as macular degeneration and cataracts.  This is also a good source of fiber (3 grams), and carbohydrates (12 grams).

Since pumpkins are so readily available, why not take advantage of their versatility and use them to make some welcome pumpkin snacks, can pumpkin for your deep larder or surprise your family with a pumpkin feast for dinner. 

• Use pumpkin for cooking to add lots of flavor to soups, breads and dinners.  Here are some recipesto peruse over for some future meal preparations.  Roasted pumpkin seeds are a favorite Autumn snack in my family.  Once the Jack-o-Lantern has been carved we save the seeds, season them and slowly roast them in the oven.  Here are some great recipes for roasted pumpkin seeds.
• Pumpkin Seed Brittle is a delicious and sweet alternative to the roasted seeds.  Here is a great recipe to surprise your family with.
• Canning pumpkin is a great way to preserve this great tasting gourd for later use.  Here is a recipe I found for canning pumpkin.  Note: Get your pressure cookers ready!
• Using pumpkin for a beauty treatment will soften the skin, provide anti-aging agents to improve the look of your skin and provide the face with an added vitamin regimen.
• Use pumpkin for animal feed.  Chickens and goats love pumpkin, and the added vitamins and nutrients will benefit them in the long run.

Who knew that pumpkins had so many uses?  Just remember to save some seeds for next year to plant in your garden.

Many may not be aware of a food revolution slowly growing in popularity around the nation.  This revolution is advocating people to take back control over their food sources.  They suggest we even go as far as growing it ourselves to understand not only the process and learning as essential skill, but feel the pride of growing your own food.  Those who are trying to become more sustainable in their lives have created micro farms to begin growing their own food.  

Similar to the micro farm movement,  the food revolution, stresses teaching individuals self reliant practices.  In addition, they suggest getting the children involved in the process so they can understand that food is in fact, not from a can or from the grocery store itself.  Growing produce is a complex system that requires lots of time and effort to develop a product.  Getting children involved in this process, gets them away from the television, gets their hands dirty and gets their minds working.

According to those at the Food Freedom Revolution, they believe, “our children AND our food system determine our future.  This statement is very serious and is KEY to the survival of our freedoms.  Let’s give our children real purpose in life and teach them things that will provide them with the skills of self reliance.  Our current school system is training the children (workforce) to be dependent on a system that wants to control them.  Let’s demand and develop more educational programs for children, which teach respect for nature but that also teaches self reliance.  We are all too compartmentalized and dependent on the system.  We need a broader range of skills…

Over the years, this author has heard multiple teachers express concern over the fact that many parents expect the teachers to parent the child.  What a scary concept allowing a stranger whose entire motivation is to get the child to think as a group and not as an individual.  We, as parents share a similar dream of our children growing up to think for themselves, to stand up for those who are being oppressed, to be able to take care of themselves and their future families.  The schools are not going to teach this – that rests in the parents hands.  Knowing that there are people out there willing to spend the extra time to get the word out to make a difference is refreshing.