A New Amazing Way To Preserve Your Garden Produce

 

For many years canning, freezing, dehydrating, smoking and fermenting have been effective ways of preserving food  .....freezing being the most recent and best preserver of nutrients...until now that is! The process of Freeze Drying is the new kid on the block and can preserve food for much longer periods of time than the older methods.

 

 Commercially prepared freeze dried food can last up to 30 years retaining most of it's nutrition, color and flavor, as long as it is stored properly. Home freeze dried foods, stored in mylar bags with oxygen absorbers, are said to last up to 25 years.

There are a growing number of companies that sell food already freeze dried and sell them for convenience and emergency storage. I started out by buying the commercial products which are often very good and amazingly shelf stable for years... but it can get quite expensive. 

 

After a couple of years of using this commercial freeze dried food I thought about my fairly large garden and how having my own freeze dryer at home would be very practical. We decided to buy the medium size freeze dryer and so far I am not sorry that we did.

 

If you are interested in preserving food while saving freezer space and retaining the most nutrition and flavor over any other preservation method, freeze drying your food is something you may want to consider. Buying bulk foods on sale, supporting local farmers, or stocking up with your own garden produce and then freeze drying it is very practical, especially considering that we may have future food shortages. 

 

A centralized food system is not a good idea. Just one glitch in the system can cause a disastrous outcome. Our ancestors always stocked up for obvious reasons. To be somewhat self sufficient helps to allay fear during pandemics, trucking strikes, food shortages, weather disasters, job loss, etc.

 

The types of food that can be freeze dried at home are almost endless....and it is so much fun experimenting. You can freeze dry meats, dairy (even ice cream), eggs, vegetables, fruit, and whole meals and desserts. You can also freeze dry herbs but I find that dehydrating the herbs is more efficient.

 

Some of the foods I have freeze dried so far are my garden spinach, squash chips, yogurt, peaches, pineapple, frozen mixed berries, blueberries, chicken, turkey, chopped tomatoes, string beans, sliced roast beef, and different types of shredded cheese.

 

 I have yet to freeze dry whole meals, however, I am on a FB freeze drying group where people talk about freeze drying left over lasagna, chili, soup, taco filling, scalloped potatoes, and chicken fettuccine....and lots more. There is a little bit of a learning curve but joining freeze drying groups is very helpful so one can avoid certain mistakes and share fun ideas. Here are just a couple of photos featuring the foods I have preserved by freeze drying.

String Beans and Chopped Tomatoes From The Garden

These Are The Mylar Bags With Added Oxygen Absorbers That I Store The Freeze Dried Food In

Large Bags of Frozen Blueberries and Mixed Veggies From Costco

Cooked New Zealand Spinach From the Garden and Peaches From A Local Orchard

If you notice in the photos above, the food retains its shape and color, unlike dehydrated food. Buying a freeze dryer is not the cheapest way to preserve food but I am finding  our machine to be a very good investment. Just knowing that if the power goes out, much of my stored food will be safe for a long time...up to 25 years.

 

 This method of preservation frees up freezer space and allows you to choose the quality of your food and the ingredients that make up your freeze dried meals. It's amazing how most foods, when rehydrated taste just as fresh as when they were fresh! Many of the foods such as flavored yogurt bites, fruits and cheeses, flavored veggie chips, etc are delicious as snacks in their freeze dried state. As I experiment with more foods I will share what works great and what doesn't.

Learn More About Harvestright Freeze Dryers Here

 

Is Freeze Dried Food Just For Astronauts?

As I've grown older I have realized what a bad idea a centralized food system is. Everything is so intertwined that one glitch in the system can bring everything to a screeching halt.There is an encouraging trend towards buying locally but let's not allow more and more regulations and taxes to creep in on this forward effort. If more people grew a large portion of their own food and then bought from neighbors what they could not grow, we would save on the pollution of transportation, we would know how our food was produced, and we would all be healthier as a result.

Being concerned over our droughts, floods,  hurricanes, wildfires, and just the overall fragility of the food system pushed me to look for food storage solutions that would make our family's access to food more secure. I have a couple of freezers and I dehydrate some garden produce but the frozen food is only helpful if we have electricity and the dehydrated food doesn't have as long of a shelf life as I would like. Freeze dried food seemed like the perfect answer to me. It is now considered to be the cutting edge technology in food preservation. The process of freeze drying allows food to ripen on the vine or tree (which concentrates flavor and nutrients) and then is quickly flash frozen on site and then shipped to a plant where they immediately freeze dry the food items. This process locks in almost all of the nutrients and concentrates the flavor. In fact freeze drying preserves the most nutrients and flavor of any other preservation method.

Several companies state that the shelf life of their food is 25 to 30 years if stored under the proper conditions. I like thinking of having a freeze dried pantry....as food insurance.  Not only is it a secure feeling to have a storage pantry with a long shelf life but the foods are extremely convenient and delicious. When refreshed or re-hydrated, many people cannot tell the difference between fresh and freeze dried. Some of the food items , such as fruit, corn, etc...can be eaten right out of the can.

I am also concerned about future increases in food prices and the probability of an increase in chemicals used in growing and genetically modified foods. While we absolutely need to work towards a more natural food system, at the same time I feel it is wise to become more familiar with freeze dried foods and the many many ways they can be incorporated into our every day lives. I am finding that as I store some of these foods, I am discovering how convenient and fun it is trying different recipes using freeze dried foods.  For example....making a chicken salad is as easy as placing the freeze dried grapes, chicken, celery, onions, and mild chili peppers into a bowl with some water to refresh for 15 minutes or so. If there is any liquid left you just strain it off, add the mayo and seasoning ....and you are done!. Here is a photo I took of the chicken salad I made with all freeze dried ingredients (except the mayo)....and it was yummy!

Putting together a pre-packaged freeze dried meal below

Here are some scrambled eggs that I added freeze dried veggies and shredded cheese  to. I threw all of the veggies and cheese together in some water for a few minutes, drained them, and then added them to the eggs before scrambling.

With Soups and stews no need to rehydrate ahead of time!

Add caption

Fruits and veggies hold their shape and don't shrivel up like dehydrated food. The photos below show peas before and after re-hydration.

Freeze dried food retains 97% of it's nutrients and much of it lasts from 25 to 30 years under a stable range of  temperatures.

Antioxidants In Food

By Beatrice Trum Hunter
Food For Thought Column
Consumers' Research Magazine
1999

Antioxidants, naturally present in many foods, appear to benefit health overall. They are credited with preventing cell damage linked to the development of degenerative conditions such as coronary artery disease; atherosclerosis; cataracts; Alzheimer's, Lou Gehrig's, and Parkinson's diseases; and cancers. Antioxidants may promote immune system function, especially in elderly individuals, and retard the aging process. Antioxidants may reduce the susceptibility of undesirable low density lipoprotein (LDL) cholesterol to oxidation,which leads to plaque formation in the arteries. Antioxidants help prevent damage to the DNA in sperm, and thus prevent birth defects and childhood cancers.

These favorable features of antioxidants have led to consumer interest in finding ways to increase dietary levels of them, and for food processors to fortify foods with them.

Dietary antioxidants differ one from another, and their functions differ under various circumstances. They are not interchangeable because their mechanisms differ. As illustration, beta carotene, an antioxidant in carrots, does not act the same way as vitamin C, an antioxidant in oranges. However, some antioxidants work in tandem. Examples are vitamin E and selenium. Different antioxidants affect different sites. For instance, beta carotene protects against lung cancer; and vitamin C, against stomach cancer.

Antioxidants combat the harmful effects of oxidation in the body, by blocking the free radical chain reactions that result in cell damage. Free radicals result from normal metabolic processes in which oxygen molecules lose electrons. This creates unstable molecules (the free radicals) that cause oxidative stress. The free radicals attack the body's healthy cells by attempting to find other electrons to stabilize them. This process causes damage to healthy cells unless they are protected by antioxidants.

Currently, Recommended Dietary Allowances have been established for only three antioxidants: vitamins C and E, and selenium. A recent report by the Panel of Dietary Antioxidants and Related Compounds, released jointly by The Institute of Medicine (IOM) and the National Academy of Sciences (NAS), reviewed food components that demonstrate antioxidant effects, in order to establish levels for Dietary Reference Intake (DRI). Vitamin C and E, and selenium are being considered, and carotenoids have been added. These are considered "The Big Four."

Vitamin C scavenges reactive oxygen and nitrogen species (both free radicals) and is very powerful in attacking substances that cause inflammation. Also, vitamin C helps in reacting with other antioxidants such as vitamin E and selenium, and regenerates them back into their natural antioxidant forms.

Vitamin E may delay Alzheimer's disease, and protect against cancer. In diabetes, the increased oxidative stress may be related to a person's underlying metabolic abnormalities, and be relieved by the antioxidant quality of vitamin E.

Selenium increases the protective effects of vitamin E. Among its antioxidant effects, it may protect against advanced prostate cancer.

Beta carotene, from a family of carotenoids, acts as a scavenger against free radicals, and quenches singlet oxygen (a free radical).

Numerous other antioxidants exist in basic foods. Among them are lutein and zeaxanthin. Their molecular structure is similar to beta carotene. At high concentrations, zeaxanthin is an oxygen quencher. Both lutein and zeaxanthin are found in high concentrations in the lens and retina of the eye, as well as in the liver and kidney. An abundant intake of foods containing these two antioxidants has been associated with lower levels of eye disease and lung cancer.

Lycopenes, common in tomatoes, are the most efficient carotenoid quenchers of singlet oxygen. Polyphenols, found in most fruits and vegetables, show antioxidant behavior in tests. Lipoic acid, essential for energy metabolism, permeates cells readily, and may be an antioxidant. Combined with vitamin E, it enhances the antioxidant effect. Lipoic acid is present in spinach and in meat.

Natural antioxidants have been identified in a variety of foods, including many fruits and vegetables; grains; garlic; honey; tea leaves; and coffee and cocoa beans. Also, they have been identified in many plants, such as burdock root, milk thistle, and ginkgo (Ginkgo biloba).

Herbs and spices contain antioxidants. Many food processors now substitute essential oils from rosemary, oregano, and thyme for the formerly used synthetic antioxidants, to keep fat-containing foods from turning rancid. These substances have antimicrobial as well as antioxidant qualities, which may account for their effectiveness in preserving perishable meats in past centuries. Currently, some food processors use vitamin C and E to help keep meats fresh.

The report from the IOM/NAS panel proposed a definition for dietary antioxidants, in order to characterize the properties of these compounds. The panel decided on three criteria: an antioxidant must be found in the human diet; data on the food component must exist in measurable quantities in reliable food consumption databases; and the substance must demonstrate that it decreases the adverse events of free radicals in humans.

Much information is still lacking in identifying naturally occurring antioxidants in foods and their functions. This work will continue to evolve, and reinforce the truth that basic foods offer health benefits, not only from nutrients, but also from other constituents that we have only begun to acknowledge and investigate.

YOU ASKED FOR IT: QUESTIONS AND ANSWERS

Q. What fruits and vegetables show the most antioxidant activity?

A. Antioxidant activity is measured in Oxygen Radical Absorbance Capacity (ORAC) in test tube experiments. ORAC is a measurement of the ability of foods to subdue oxygen free radicals. Combinations of nutrients in foods have greater protective than single ones.

The highest ORAC in fruits (in descending order) are prunes, raisins, blueberries, blackberries, strawberries, and raspberries. Lower ORAC levels, but still beneficial are in plums, oranges, red grapes, and cherries. For vegetables, kale and spinach top the list, followed, in descending order, by Brussels sprouts, alfalfa sprouts, broccoli florets, beets, red bell peppers, onions, corn, and eggplant.

The author, Beatrice Trum Hunter, MA, has written more than 30 books on food and environmental issues, frequently before widespread public awareness. She was food editor of Consumer's Research Magazine for more than two decades. She is an honorary member of The Price Pottenger Nutrition Foundation, as well as an honorary fellow of The International Academy of Preventative Medicine and an honorary member of The American Academy of Environmental Medicine. She has been the recipient of many awards, including The Jonathan Forman Award of The Society for Clinical Ecology, The New Hampshire Society for Preventative Dentistry, and The Donnon Pepper Humanitarian Award. She can be reached at 243 Falls Road, Deering, N.H. 03244

CHAGA MUSHROOM ( above) has been found to have one of the highest ORAC values  and can be bought in bulk at Mountain Rose Herbs Below. I make a tea out of Chaga mushroom but I like to call it a coffee because with milk and honey it is a close match. Chaga has a flavor somewhat reminiscent of vanilla. I think its delicious. The same pieces of chaga can be reused  several times. It has many health benefits. Check it out under Bulk Herbs and Spices. If you live in North America...in the northern regions, you may want to forage for it. It grows on birch trees. I found some in the wild in Vermont and was very excited about that.

LEPTIN: A FAT REGULATOR IN THE BODY

A Fat Regulator In The Body
By Beatrice Trum Hunter
Consumers' Research Magazine 7/99

Leptin, a hormone made by the body's fat cells, is thought to play a role in regulating body fat by acting as an appetite suppressor. Leptin was discovered only as recently as 1994. Researchers are trying to understand its underlying mechanisms. Apparently, leptin not only regulates fat, but seems to have additional roles as well.

When leptin functions properly, it signals the body to stop eating by producing a feeling of fullness. High leptin levels in obese individuals may reflect malfunctioning of leptin.

People with high leptin levels in the blood are more likely to have insulin resistance than those with lower levels.. Insulin resistance is a condition in which cells do not respond effectively to insulin's message to take up sugar from the bloodstream. People with insulin resistance are at greater risk of developing diabetes, high blood pressure, and low levels of beneficial high-density lipoprotein (HDL) cholesterol. These conditions can contribute to heart disease development.

Cholesterol is a poor predictor of heart disease. Some people with normal - range blood cholesterol nevertheless have heart attacks. Measuring blood leptin levels might be a better marker for the potential risk of heart disease in people who show none of the traditional signs associated with this condition, including high blood cholesterol.

Leptin may play a role in diseases associated with a fat abdomen, a feature common in aging. A person with an "apple" shaped body, with fat deposited mainly around the waist rather than on the thighs or hips, is at greater risk of insulin resistance and heart disease.

In rat studies, leptin enhanced insulin's effects significantly. Moderately obese animals, given an infusion of leptin for eight days, ate less and lost weight. The fat loss from their abdomens was greater than from other body parts.

Leptin may regulate weight in young children. Lactating women have lower concentrations of leptin in their milk than in their blood. The breast may not make or concentrate leptin, but passes leptin to the nursing infant from the mother's blood, indirectly through the milk. This finding suggests that the leptin delivered in breast milk may lead to some mechanism that regulates the child's weight later in life. If this is confirmed, it adds yet another benefit, among many, offered by breast milk but not available from feeding formulas.

In experiments with mice, injected leptin helped obese animals lose weight. Could this have similar effects in overweight humans? Leptin passes safety tests, and was injected into 70 obese adult volunteers in the Program of Obesity and Metabolism at Tufts University. All participants were on individually tailored weight- reduction diets that provided 500 kilocalories less than each person's basic daily energy needs. By the end of the first month, all participants lost weight. The amounts lost were proportionate to their leptin intake levels. Those injected with the highest leptin amounts lost an average of nearly 16 pounds each over 6 months. Some participants lost weight at all dose levels, but the amount lost was highly variable.

Leptin may play a role in adult onset type diabetes and in heart disease. A study of 74 healthy men showed that those with the highest leptin concentration in blood were at high risk of suffering from insulin resistance.

Leptin may play an immunologic role. A group of immune cells, known as helper T cells, have leptin receptors (surface proteins that allow a cell to respond to leptin). Leptin encourages helper T cells to secrete certain chemicals that guide the actions of the immune system. For example, they help ward off viruses, bacteria, and fungi. This finding may explain why malnourished people are so vulnerable to many infectious diseases. Malnourishment leads to extensive metabolic and hormonal changes in the body.

Currently, researchers are investigating leptin to learn whether it can prevent malnourished mice from suffering increased rates of infection. If results are positive, leptin could serve as an immune system booster for low birth weight babies who often experience a wasting syndrome.

By leptin's signaling malnutrition or starvation, the body knows when to shut down energy-expensive functions. For example, women with little body fat, such as marathon runners or ballet dancers, often stop menstruating. The body may have interpreted a leptin lack as a signal to avoid reproduction. Falling leptin concentrations in the blood may instruct the body to suspend temporarily the actions of the immune system.

Leptin has been found to play another role, in helping to maintain a balance between the blood supply and the fat tissue mass. Leptin may stimulate the growth of new blood vessels needed when fat increases in volume. Also leptin may spur the growth of endothelial cells that form blood vessels in the maturing egg and early embryo. Also it may spur wound healing. Leptin may be deployed by some cancer cells to recruit blood vessels. If any tumors are found to make leptin, this finding might serve as a useful tool to control tumor growth.

Commonly used weight-control measures such as diet and exercise, as well as drugs, may produce short-term success but not sustained weight loss. For most people, according to Gerald Bernstein, M.D., president of the American Diabetes Association, "weight loss is an ordeal that requires a truly punitive lifestyle that includes a remarkable reduction in calories." The discovery of leptin as fat regulator, as well as its other roles in the body, contributes fresh insights for long recognized problems.

The author, Beatrice Trum Hunter, MA, has written more than 30 books on food and environmental issues, frequently before widespread public awareness. She was food editor of Consumer's Research Magazine for more than two decades. She is an honorary member of The Price Pottenger Nutrition Foundation, as well as an honorary fellow of The International Academy of Preventative Medicine and an honorary member of The American Academy of Environmental Medicine. She has been the recipient of many awards, including The Jonathan Forman Award of The Society for Clinical Ecology, The New Hampshire Society for Preventative Dentistry, and The Donnon Pepper Humanitarian Award. She can be reached at 243 Falls Road, Deering, N.H. 03244

TRUE ENVIRONMENTALISM OR GLOBAL LAND GRAB

I think that the video above neatly and quickly summarizes what is really behind the "environmental movement/sustainability propaganda. While there are many earnest and sincere people out there who are concerned about the environment and doing good work to help protect it, those who are at the top of this movement are really more concerned about profit and control. Many are observing that our rapid fire weather disasters seem to occur in areas that are projected by the U.N Diversity Map to be rewilded. Rewilding means cordoning off large areas and corridors of the country and setting them aside as wildlife preserves....owned by the government or U.N. The people of course have to be moved out.  The tactics being used to move them out are higher taxes and other fees to be paid to Govt/U.N.,possibly wildfires, supersonic tornadoes, floods, hurricanes, droughts, earthquakes, etc. In some circumstances , such as in Nevada, involving the Bundy Farm, environmental excuses are made. Weather warfare technology has become very advanced.

The following 2 map shows the future United Nations Biodiveristy plans for rewilding the United States. Notice the projected rewilding areas in Florida and then check out the 3rd image below this one and compare the two images of Florida. The third image is a Florida wildfire map . It looks like the wildfire map of Florida is similar to the projected rewilding map of Florida. New Age thought conveniently spouts that the end justifies the means. Well...I was always taught what I feel makes more sense...."An evil tree cannot bring forth good fruit" "By their fruits ye shall know them"

I think it will be interesting to observe whether there will be some sort of extreme weather conditions in the future in the area of Nevada where the Bundy Farm is...or whatever other methods may be employed to drive him out of business and off the land. We need our private farmers who care about the quality of the food they raise and the health and happiness of the animal. More individuals need to raise at least part of their own food. By systematically doing away with the small farmer in all areas of our country, the government/U.N is working against "sustainability" through many avenues. They are possibly creating artificial disasters which ruin the land and then blame it on Global Warming, factory farming of our food decreases the health of the land, the people and the animals, transporting food from isolated factory farms to areas of the United States is a very energy wasting practice. We are told that grazing animals are unsustainable but yet we let the buffalo roam. We need manure from the animals on a farm to rejuvenate the soil which in turn rejuvenates us.

We are being fed a bunch of malarkey concerning what is sustainable and what is not. Do you see them promoting individuals to raise what they can in their yards or are we sometimes punished or prevented from doing so due to zoning laws. Lawns create a waste of space ...especially when they are sprayed to keep away healthy nourishing plants/weeds that would otherwise grow there. I'm getting a bit off track here but I am trying to wind up this post by  sharing with the true conservationists that most of us do care about the environment...especially on our private land. I believe we are being lied to as to the true purpose of rewilding and containing humans into stackem and packem human settlements. In order to be truly healthy in mind, body and spirit, humans need to interact wholesomely with the land....which supports them and nourishes them. We cannot do that if we are all cordoned off from nature and are only allowed to go visit it on weekends. Healthy natural environments and interacting with the land creates healthy people and healthy mindsets... who in turn want to take care of the land.

I believe that Kansas and Missouri and the other states which have been repeatedly hit by frankenstorm tornadoes, are being punished for not going along with Agenda 21. Each of these states had bills passed or bills are currently going through Congress which  were/are for the purpose of separating them from Agenda 21. Look up each affected state name in conjunction with Agenda 21 and see if you don't find consistent connections.

PREVENT & TREAT COLDS & FLU WITH FIRE CIDER

The Flu and cold season is upon us and all we hear through the mainstream media...is...get your flu shot. And...."this year's flu strain is more dangerous than any other year." Or...the flu is very often deadly...and other scare mongering tactics. Peter Doshi, who once wrote an article for Harper's Magazine on how the CDC trains the media to use manipulative tactics to get the population to be vaccinated, also is concerned about the safety and effectiveness of the flu vaccine. Read about his concerns here http://freedomoutpost.com/2013/11/john-hopkins-scientist-peter-doshi-raises-serious-vaccine-questions/

A much safer and more natural way to strengthen and support your body's immune system, without mercury, traces of formaldehyde, animal pus...etc...is to take advantage of nature's effective and safe
herbal/food pharmacy. Last year, while shopping in the health-food store, I came across a bottle of

Fire Cider that was sitting in the flu and cold section. I asked the clerks if it was any good and I was told that several customers thought it really helped them and an employee had told her that she was getting sick with a cold, took several doses of the fire cider and the symptoms very quickly disappeared. I decided to try it and was totally impressed. I also aborted a cold in one day by using it. I loved the potent zingy taste and wanted to use it all the time but because it is fairly expensive , I began looking for a recipe so I could make my own. I found a video by Rosemary Gladstar that shows how she makes  Fire Cider and I basically followed her directions. The video is included at the bottom of this post.

The photo at the top of the page features the ingredients I used in my fire cider which I made just the other day. In my previous batches I used cayenne pepper powder as Rosemary often does but this time I had hot peppers from my garden and thought I would try just using one red pepper chopped up as you can see in the photo below.

The list of ingredients that I used (you can experiment with other ingredients) is
horseradish, garlic, fresh ginger, some onions, one red pepper. and natural unpasteurized vinegar with the mother bacteria. You chop all the ingredients fairly small as in the photo above, layer them in any order, leaving a few inches at the top of air space and then pour the vinegar over all to cover. After a few hours recheck the jar. If the ingredients  absorbed some of the liquid just add a bit more vinegar to cover. The video below shows you what proportions might work for you. Let the recipe sit in a dark cuphoard for 6 to 8 weeks while the vinegar draws the healing properties out of the ingredients. Oh yes...and when your remedy is finished steeping, strain the liquid out of the ingredients into a jar where you will be storing it...and then add some raw honey to taste. I use it almost every day as a salad dressing. If I am exposed to someone who is sick or if I feel as if I am coming down with something... I will take a tablespoon in a half glass of water...several times during the day. In the two years since I have begun using this ...along with elderberry tincture....I have not experienced any colds or flu. See this article about the health benefits of elderberry, how to use it and where to buy it.
http://foodfreedomrevolution.blogspot.com/2010/09/elder-berry-for-flu.html

Now I will go over the basic health benefits of each ingredient in the fire cider.
1. Horseradish: a root with a sharp, hot and pungent flavor.....clears the sinuses! Horseradish belongs to the mustard family and has many healing properties. It is used as an ingredient in sauces, dips and dressings. It works well as an accompaniment to meat because it aids in digestion and is antiparasitic. Horseradish is also a potent antibiotic, an expectorant, cardiotonic, and increases appetite and stimulates the immune system. Some even claim it is an aphrodisiac . Horseradish is a very good preventative treatment for flu,colds, sinusitis, bronchitis and asthma.

2. Ginger: Famous for quelling inflammation and pain, boosts the immune system, powerful cancer remedy, improves digestion, helps headaches, nasal congestion, and nausea

3. Garlic: One of the most powerful herbal remedies. It reduces cholesterol, is an anti-fungal, antibacterial and antiviral. Garlic thins the blood so it helps to prevent blood clots. Garlic helps to prevent cancer and fights free radicals.

4. Onions: Are a potent source of quercitin which is a strong antioxidant. Quercitin thins the blood, fights asthma, lowers "bad" cholesterol, aids in treating hay fever, diabetes and infections. Onions help to detoxify the body.

5. Hot Peppers: The capsaicin in hot peppers helps to relieve pain and inflammation. Consuming hot peppers may reduce blood pressure.

6. Raw Honey: provides a natural source of energy, promotes restorative sleep, contains antioxidants, supports good bacteria in the digestive system, promotes healthy enzyme activity. Honey is anti-inflammatory and anti-bacterial. Slows aging due to its enzymatic functions and can actually regulate blood sugar.

The jar on the left shows all the chopped ingredients covered with unpasteurized apple cider vinegar. That is the state that you store it in for 4 to 6 weeks. Some people let it steep for only two weeks but I figure if I am going to go to all that work I want to make sure all the goodness is drawn out of the chopped ingredients. Every day or so it is a good idea to shake the bottle to make sure all ingredients are in contact with the vinegar. After one day I went to check my brewing fire cider and discovered a turquoise color at the bottom of the jar. This never happened before and my first thought was that the whole batch of fire cider must now be toxic. However, after a bit of research I found out that in some cases garlic when mixed with vinegar can sometimes form this harmless but bizarre color change. Here is a link explaining a bit about this mystery. http://hubpages.com/hub/Why-Does-Garlic-Turn-Blue-and-Is-Blue-Garlic-Safe-To-Eat

The folk medicine book below, by Dr. Jarvis, shares his observations and research concerning the benefit of vinegar in preventing disease. Highly recommend. A very valuable book at an inexpensive price
Folk Medicine: A New England Almanac of Natural Health Care From A Noted Vermont Country Doctor

The following book by Rosemary Gladstar offers many herbal tonics to keep a person healthy.

Rosemary Gladstar's Herbal Recipes for Vibrant Health: 175 Teas, Tonics, Oils, Salves, Tinctures, and Other Natural Remedies for the Entire Family
 If you can't find Raw apple cider vinegar with the mother culture in it in you grocery or health-food store, you can get it here.

Bragg Apple Cider Vinegar Organic Raw -- 32 fl oz

So...I encourage you to try this simple flu and cold remedy (also helps prevent food poisoning as Dr. Jarvis talks about in his Folk Medicine book) that is cheap and easy to make.