Due to very small pathogens, viruses, radiation, Emf, and nanotech in the current environment you should consider arming yourself with Mother Natures solution, which is just as small. For instance, the strain “Lactobacillus” shoots out hydrogen peroxide at foes stopping cell growth and inducing death, and these microbes consume the good and the bad and pass on more bioavailable minerals and nutrients for us and our gardens.
Macrobiotic is a way of eating that our ancestors had to learn in order to survive foot shortages and plaques. Why not reorient to this ancient and lost nano-tech for your homestead? Honestly, I am no expert on fermentation, but I understand it’s value. Do your research on smart dust, but the concept that I propose to build your body’s defense is:
A. Get more macrobiotics in your body
B. Get your body to provide the ideal environment to live for macrobiotics
C. Get the kind host environment that cultivates microbes that want carrots rather than a Twinkie
D. Add these things to your body slow and don’t overdo it
E. Stock up and store more nutrients to get more food security
F. Maintain your mother cultures so you can make more and pass the torch
Here are 6 microbiome missiles for maximum immunity
Ferments I just tried my hand at making sauerkraut. It has to be raw, unpasteurized to provide the helpful probiotics. Other examples are miso and kimchi. You can make kraut so easy with good salt, high in ORMUS (another blog). I get mine from Crucial Four here. Helps to eliminate things like constipation, diarrhea and candida. Increases gut diversity because the more species of microbes in your gut will enhance immunity. A 3.5 – 4.0 PH is ideal and will keep nasties from growing. The best temp to keep it is 69-70 degrees. After preparing it, store it 4-6 weeks (more for bigger containers).
View this post on Instagram
In this clip I show how to make #firecider aka #vinegar of the fourth eves. A #medieval #holistic #health #remedy Made famous by grave robbers during bubonic #plaque period. They would use this stuff to keep from getting #sick. This super #alkaline #tonic would incinerate nastiness with all the potent #medicine marinating with the cider. For my brew I use #horseradish, #garlic, #cilantro, and jalapeño. Bottoms up. For more #medicineman #survival tips from the #baba visit “Health concierge”at www.permatraders.com
Fire cider. Last time I got sick the whole family wanted me to take anti-biotics. It’s amazing how our culture tries to kill all your biology rather than create an alkaline friendly microbe-host system. Fire Cider is a vinegar tonic made by steeping citrus, ginger, garlic, onions, horseradish, turmeric, and habanero peppers in apple cider vinegar for a minimum of six weeks. A lot of these ingredients are very medicinal. This is more of a bad microbe killer rather than a good microbe brew, like an alternative anti-biotic.
- Garlic is an antioxidant, helps regulate blood pressure and is said to stave off bladder and kidney infections, yeast infections, strep throat and ear infections;
- Onion is also an antibacterial and helps fight yeast infections;
- Turmeric is an anti-inflammatory;
- Ginger is warming, helps relieve nausea, lowers cholesterol and wards off cold and coughs;
- Cayenne aids in digestion and revs up metabolism.
Sourdough Bread. Honestly, I have not done this yet, but I did order the starter. By the time you read this I may be on the path to glory. Before you can make a loaf of sourdough bread, you need to make a sourdough starter. This is a culture of flour and water for growing wild yeast and developing those bacterias. The concept is basically to eat sour-tasting gourmet bread with microbes, instead of baked bread with nothing alive in it.
Yogurt. Here is a picture of my cereal. Commercial strains usually are a monoculture and don’t have that much diversity. Someday I will graduate to making my own, but for now, I have to put store-bought yogurt.
Kambucha. This is a fermented, slightly alcoholic beverage from East Russia. I have been drinking a lot, but careful not to overdo it. The culture is a gelatinous mother of microbial goodness called a “SCOBI” and I was lucky enough to inherit my first last year. Another drink I am on to is water “KEFIR”, which I just ordered some starter grains with my sourdough starter. There is also a milk version but this is better for my constitution.
- *people with histamine problems
- *people with candida should think twice
- *don’t overdo it. (Don’t drink the whole medicine bottle at once)
EM. Known as effective micro organisms. This is where I started because as an urban farmer, I have always made compost tea for my garden. It wasn’t until much later I realized we could drink the brews for our own microbiome ecosystem aka gut. I love this stuff because it is based on soil microbes that process the earths metals and rocks naturally pooping out more bioavailable nutrients for humans and plants we love to eat. This stuff has multiple uses such as fermenting and making an immortality super brew, or using it to get mold out of your ducts. To start, you can get a mother culture called “flourish” here:
Flourish Microbe Culture
To play chess you must know the pieces. Love – Baba John