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A Doctor's Thoughts on Antibiotics, Expiration Dates
Survival Blog ^ | 7/26/10 | Dr. Bones

Posted on 09/14/2012 4:31:38 PM PDT by Kartographer

As a recently-retired physician who is married to a nurse-midwife, my preparedness group looks to us as the post-TEOTWAWKI hospital and medical staff. Medical progress has been exponential and even just the last decade of scientific breakthroughs can equal a century of improvement in medical treatments, surgical techniques and pharmaceuticals. However, in the years (months?) ahead, the crumbling of the infrastructure and devolution of society in general will very likely throw us back to a medical system that existed in the 19th Century.

Let’s take an example: When the U.S. was a young nation, the average woman could expect to be pregnant 10-12 times during her reproductive lifetime (no reliable means of birth control). One out of four women would not survive the pregnancy, either from issues relating to blood loss from miscarriage or childbirth or Infection (no antibiotics) following same. A myriad of other complications occurred which are treatable today but weren’t back then. I collect old medical books, and even relatively modern obstetric textbooks devoted entire chapters on how to crush a fetus’ skull in order to expedite its removal from a critically ill mother, with instruments that clearly had no other purpose. When childbirth was successful, she could expect perhaps 3-4 of her children to survive to become adults, on average, with many minor children succumbing to simple infections that had no known effective treatment at the time.

This is the grim reality that we, in modern times, will face when the inevitable happens and current medical technology and treatments are unavailable to us.

(Excerpt) Read more at survivalblog.com ...


TOPICS: Health/Medicine
KEYWORDS: antibiotics; expirationdate; medicine; medicinepreppers; medsexpirationdate; preparedness; preppers; survival
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To: JRandomFreeper

Beer is natural. Your accusations of healthy eating being a “fetish” certainly is quite damn offensive.

Cigarettes and other tobacco products effect the taste buds. So I’m quite sure I enjoy my food and beer more than you.


101 posted on 09/15/2012 6:13:20 PM PDT by driftdiver (I could eat it raw, but why do that when I have a fire.)
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To: B4Ranch

I use napalm


102 posted on 09/15/2012 6:14:08 PM PDT by driftdiver (I could eat it raw, but why do that when I have a fire.)
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To: B4Ranch
The salt was sea salt and the sugar was natural not processed.

Horse crap. All sugars, including honey are processed, if nothing else, to get out the larva.

Salt? Much salt in pre-roman and roman times was cut from dried lake beds in the middle east or mined from salt deposits in the middle east. WTF do you think salt comes from? Besides dissolved in water and deposited in beds?

Do you have another source for salt? Sodium Chloride?

/johnny

103 posted on 09/15/2012 6:14:17 PM PDT by JRandomFreeper (Gone Galt)
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To: driftdiver
Food fetishists waving their 'alternative lifestyle' and proving how special they are is quite annoying as well.

/johnny

104 posted on 09/15/2012 6:16:20 PM PDT by JRandomFreeper (Gone Galt)
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To: JRandomFreeper

“All sugars, including honey are processed, if nothing else, to get out the larva. “

Your food prep background is showing. Real honey can be purchased which is not processed.


105 posted on 09/15/2012 6:20:08 PM PDT by driftdiver (I could eat it raw, but why do that when I have a fire.)
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To: JRandomFreeper

Drop it Johnny, other people know stuff as well


106 posted on 09/15/2012 6:21:22 PM PDT by driftdiver (I could eat it raw, but why do that when I have a fire.)
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To: driftdiver
So you get larval bees in it? Got a link?

Because, even dealing with some primitive folks, they strained their honey.

/johnny

107 posted on 09/15/2012 6:24:05 PM PDT by JRandomFreeper (Gone Galt)
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To: driftdiver
What we don't know isn't the problem. It's what we think we know, and that is wrong, that is the problem.

Nope. I'll continue to point and laugh at food fetishists. I've outlived several.

/johnny

108 posted on 09/15/2012 6:25:59 PM PDT by JRandomFreeper (Gone Galt)
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To: JRandomFreeper

You’re in the food industry, you should know what the definition of food processing.


109 posted on 09/15/2012 6:26:50 PM PDT by driftdiver (I could eat it raw, but why do that when I have a fire.)
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To: JRandomFreeper

Yes you think you know everything, we realize that.


110 posted on 09/15/2012 6:28:03 PM PDT by driftdiver (I could eat it raw, but why do that when I have a fire.)
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To: driftdiver
Yep. It's modifying the original. Apples? Not processed, until washed, waxed and shipped. Honey? Always processed to get rid of the larva, unless it's just a little bit to be eaten right away.

If sold in the US, it is generally pasturized as well.

Neat thing, pasturization. Keeps folks alive.

Garum is also processed, but you might consider it natural. You might not eat it, though. Nuc maam is another name for it.

/johnny

111 posted on 09/15/2012 6:32:15 PM PDT by JRandomFreeper (Gone Galt)
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To: driftdiver
That title goes to the food fetishists that consider Monsanto the most evil thing in the world.

They know. They make YouTube videos about it.

They are better than I am, because they don't eat Monsanto GM products (except they do, they just don't know).

/johnny

112 posted on 09/15/2012 6:42:12 PM PDT by JRandomFreeper (Gone Galt)
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To: JRandomFreeper

Check the FDA definition. Raw products are not considered processed.


113 posted on 09/15/2012 7:10:54 PM PDT by driftdiver (I could eat it raw, but why do that when I have a fire.)
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To: driftdiver
Garum (nuc maam) is raw.

It certainly is processed.

I've got that FDA document (updated).

The reason that calling food fetishists out on their food fetish is annoying to fetishists... is that they have to admit that they are.

It's a multi-billion dollar industry.

I understand your anger, irrational as it is.

Don't worry about it. We all wind up as worm dirt, eventually.

/johnny

114 posted on 09/15/2012 7:21:33 PM PDT by JRandomFreeper (Gone Galt)
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To: Kartographer

Bumpity bump. They work. My fish are all healthy in a community where it can take 2 weeks to get in to a regular doctor.


115 posted on 09/15/2012 9:14:25 PM PDT by Smokin' Joe (How often God must weep at humans' folly. Stand fast. God knows what He is doing)
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To: Kartographer

Calvetsupply.com


116 posted on 09/15/2012 9:53:33 PM PDT by Donnafrflorida (Thru HIM all things are possible.)
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To: djf

Tetra cycline is one antibiotic that DOES have shelf life. becomes TOXIC after time. the rest do not. warning on this one


117 posted on 09/15/2012 9:55:33 PM PDT by Donnafrflorida (Thru HIM all things are possible.)
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To: JRandomFreeper

Refined salt is processed at high temperatures, removing the beneficial trace minerals, is 97.5 % sodium chloride and approx. 2.5% anti caking chemical additives witha little iodine.

Unrefined salt is 84% sodium chloride with calcium, magnesium and essential trace minerals.

I guess you’ve never heard of the Himalayan mountain deposits.

Honey is filtered not processed. Pure honey that is. Yes, it is also pre digested which is why you can’t give it to infants. The processed stuff has corn and canola oils in it.


118 posted on 09/15/2012 9:55:53 PM PDT by B4Ranch (There's Two Choices... Stand Up and Be Counted ... Or Line Up and Be Numbered .)
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To: B4Ranch

I mostly use “Real Salt” or Himalayan salt. I can’t stand the other kind. If I have to use the other kind I use canning salt as it has no additives. I can taste the difference; haven’t had “Morton” type salt of years, it tastes very awful.


119 posted on 09/15/2012 10:02:56 PM PDT by little jeremiah (Courage is not simply one of the virtues, but the form of every virtue at the testing point. CSLewis)
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To: B4Ranch
The 'beneficial mineral' is sodium chloride. You die without it.

Honey is processed. That's what filtering is.

I've heard of all of the food fetishists crazy stuff. Sometimes I ignore it. Sometimes, I point and laugh at fools wasting money.

Down deep inside, at the cellular level, your body doesn't care if the sodium chloride you ate on your free range eggs came from the Himalayan mountains, or out of the back yard, because, face it, that's where all salt starts. In dirt.

johnny

120 posted on 09/15/2012 10:14:19 PM PDT by JRandomFreeper (Gone Galt)
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