Posted on 05/07/2016 7:34:23 PM PDT by PinkChampagneonIce
Dear Freeper Preppers:
I have tried to find answers to these questions, and just haven't had much luck. Freepers are always incredibly knowledgeable, so I thought I would throw this out for general comment.
I live somewhat off the grid, in that I live with a bare minimum of electrical appliances. I have a small, motel-sized refrigerator. Its temperature varies. It is so small, that the thermometer will indicate a 5 degree reduction in temperature if I just open the door. During the winter, it is fairly easy to keep it below 40. During the summer, that becomes a challenge. There are many days when the temperature is high that it remains at 45 or so.
The conventional wisdom is that if the temperature rises about 40 the bacteria, germs, microbes, whatever, start growing in food and make it unsafe to eat. As anyone who has lived as I do knows, that is simply not true. For example, sometimes I will buy a pre-cooked rotisserie chicken at the market. It is hot when I buy it, and warm when I put it in the refrigerator. Even if the refrigerator thermometer is showing 45 degrees, the chicken doesn’t automatically “spoil.” If it is in a sealed container/packaging, it is good for at least three days, even though it is chicken, which is considered notoriously likely to spoil. After the three days, I can still use it if I put in in a soup or stew which is boiled for more than 10-15 minutes. I can also refrigerate leftovers for at least 2-3 days without any harmful effects. So just because something is stored below 40 degrees does not necessarily mean that it has spoiled or is dangerous.
Before refrigeration, people used ice boxes. They were insulated, and cooled with blocks of ice. Having done this when I was young on camping trips, I sincerely doubt they maintained a temperature below 40 degrees. Although some people suffered from “summer sickness” from spoiled food, people weren’t dropping like flies. Obviously, some foods are more likely to spoil in a way that causes sickness than others, although this is completely obscured by the modern warnings that anything cooled about 40 degrees is unsafe. I know that in Great Britain, people do not refrigerate items which we are told MUST be refrigerated – for example, jams, mayonnaise, etc. My understanding is that in medieval times spices were prized because they made “tainted” meat palatable.
And so, to my question. For those who have lived off the grid, or in less developed countries, do you have any other guidelines than those which say everything must be cooled below 40 degrees? In your experience, which foods spoil the fastest, and in the most dangerous fashion? Which spoil but are just nasty, not life threatening? In an emergency situation, which foods should be absolutely avoided after a certain time at a certain temperature, and which can be worked with by boiling for 10-15 minutes or charring over an open fire. When is “tainted” meat OK to eat, and when will it kill you?
I’m posting this fairly late in the evening. I’m going to bed, so I won’t be replying to this thread until tomorrow or Monday. I really appreciate your input on this topic.
Drinking the alcohol wash...LOL
When I tried my experiment a few years ago and cracked some eggs that were in sodium silicate, the stink of rotten eggs was so bad it ran all of us out of the house. We wondered if the inside of the egg, being potential life (at the cellular level, not the baby chick level) did the life/death thing on its own. It was so disgusting that I never tried it again.
“When I tried my experiment a few years ago and cracked some eggs that were in sodium silicate”
This is confusing. When you say “in” sodium silicate, you don’t mean that they were stored in it do you?
The sodium silicate deposits a layer of glass when it drys. Actually exposure to atmospheric CO2 is what does the magic.
On an interesting side note, take some clean dry sand and saturate it with the stuff and put it in the microwave for a bit. It will fuse the sand together and you will have sand stone...
I was really misinformed. The eggs were in a jar of liquid. I don’t know if it was straight sodium silicate or a sodium silicate/water combination. LOL The stupid, it burns.
Still, aren’t the cells alive and have limited life spans?
How long do you successfully store eggs this way?
It would have to be in water, as sodium silicate is a solid.
Most of the chicken egg is actually not alive in the sense that it is made up of cells. Most of it is food for the (maybe to be) fertilized egg which is tiny. It’s nourishment for the expected growing chicken.
The unfertilized egg we buy in the supermarket would contain one female egg cell. It’s only when it’s combined with the papa chicken’s cell that it starts dividing and consuming the part of the egg we enjoy with our bacon.
The sodium silicate I bought was a thick liquid form, in a quart jar. I think it was actually marketed to seal masonry.
And I did use eggs from a flock (rooster included). In my life, I have seldom used store bought eggs.
Oh definitely. But...think of all that fiber!
Wrapping things in wet cloth cools it by the evaporative process.
“Well, eggs can be dipped in water glass (aquas sodium silicate) and left un-refrigerated for months on end. Same with hard boiled eggs.”
Unwashed straight from the chicken eggs where chickens are in good environment (clean) can easily go two weeks without refrigeration. Some, say longer but if you are not eating them within two weeks you have excess anyway.
Everyone out there peddling pills & powders utilize a simpleton approach as advertized on Conservative radio to “take a probiotic, flatten your tummy, feel better” and even make false medical claims of curing acid reflux.
It’s simpleton. If I hit a nerve, then perhaps you’re peddling said pills. Otherwise it’s a simpleton approach. Period.
On the other, look up the definition of ignorance.
If you don’t understand what dysbiosis means then you have no business preaching probiotics to anyone, let alone me.
Perhaps you should wicki dysbiosys yourself, the cure for imbalanced internal gut floria is indeed probiotics, precisely what I said, and you misunderstood. The trick however is that once the gut becomes infested by parasitical vs symbiotic gut floria such as Candida albacans you cannot just introduce the correct floria, you must defeat the parasite floria first. Acidophilus will not colonize an inflamed gut wall, you must reduce the inflamation first.
Can you name the form of Candida that you cannot buy, but it is known as the cannibalistic sister of Candida albacans because it is so effective against it, yet you can make it at home for pennies a day? (its yummy too?)
What cure for inflamed gut wall can you get in any grocery store that combined with what food you can make in your kitchen will cure dybiosys?
Hint, none of these are pills, all are cheap or free and two of them actually on topic in this thread, unlike you and your off key accusations.
Oh by the way, only a simpleton would use the noun simpleton as a verb. It's simple son.
Ha! You got me there
Hi American in Israel,
I am wondering, for those people who are suffering, would you share the information regarding the items that can be effective against bad gut bacteria?
Deepest thanks.
RWL
Stop playing games.
You sound like an infomercial from some snake oil salesman who is trying to sell you his overpriced miracle cure that you have to listen to an hour long presentation that never tells you anything, only to find out that you have to buy something of his to find out what it really is.
"Here's a *trick*" or "Hint, (fill in the blank."
Grow up.
Why do folks like you like to make people beg to find out something that you claim can help them?
If you really cared about people and really wanted to help, just share the information. Don't lead people on.
I didn’t think you knew anything. My information is free to those capable of learning. To the insulting trolls of the internet, not so muchPlonk
Resorting to your tactic is a clear sign I’m not going to address.
You’re half on-base, but half at best...reinforcing my point for which you deserve no elaboration.
Done, unless you care to piss in the wind and prove my point further...
Be glad to!
The probiotic that soothes the gut is bifodophlous, found in most pro biotic laced yogurt like Equal and the like. If taken with a soluble fiber it’s effect is greatly multiplied as that is the food for bifo.
The Candida that is known as the canabilistic sister to candida albacan is Candida kefirins. It occurs in home made milk kefir, which you can obtain a starter for on ebay for less than ten bucks. It makes a creamy buttermilk product out of milk, and acts as a room temperature preservative for milk. The store bought kefir does not contain candida kefirins, you must make it for yourself.
Amazing stuff for gut health, feel free to FREEPMAIL me with questions on preparation or such. There are 18 identified probiotics in kefir. Cost of preparation after obtaining starter is one glass of milk.
Then add natural home made sour kraut, and fermented vegetables. They are the precise probiotic your body needs for long term gut health. They not only digest for you, but provide the enzymes your body needs to adsorb complex sugars and proteins like beta glucans and tryptophan.
It also acts as a longterm food storage method that predates refrigeration and was common for thousands of years. It was the abandonment of that for of food preparation for industrialized food sources that is the root of gut health issues, along with the addition of super yeasts and a high sugar diet.
Thanks for asking without insults.
Why should I bother to tell people who pay doctors big bucks for chemical relief of symptoms and offer no cures, yet demand I cure them in trade for accusations and insults?
Let them go worship their pharmaceutical priests while they flush the gene pool. There is an overabundance of rude people in my opinion.
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