Not just A blog about benifits of goji berries

benifits of goji berriesWe Need to Feed the World; So Why do Environmentalists Attack GMO Foods?

Have you ever considered that right now there is a huge food shortage for helping the Third World Nations and the deficit is getting bigger, not only due to more mouths to feed and transportation costs, but because there really is a food shortage. Recently this was discussed in our Online Think Tank.

A student graduating from the University of Colorado noted that WFP or World Food Program, like the UN and other major NGOs had a food shortage and she willfully donated her $10 monthly monies to the cause. The issues are indeed the dire. We need GM Foods to feed the Third World. GM Foods have less spoilage in shipping and greater yields in the fields. Without this edge; can we still feed the World?

After all we need to Feed the World; so why do Environmentalists attack GMO Foods? Well they believe that they are; �unnatural, minimally nutritious and some studies have tried to link some GMO foods to various diseases.�

Some people will not eat GM Foods and the EU will not allow them to be sold. Some fair criticism has been issued and that is that we do not know the full results of GM Crops yet and therefore we need to know more before we start feeding them to the world. Yes, but if we wait and the food shortages grow more people (humans) will indeed starve to death, which is not a good thing.

So our Online Think Tank has been debating both sides of this issue rather vigorously, do we let people starve today to save them from a possibly potential eventuality some time in the far off future? I certainly hope this article is of interest and that is has propelled thought. The goal is simple; to help you in your quest to be the best in 2007. I thank you for reading my many articles on diverse subjects, which interest you.

"Lance Winslow" - Online Think Tank forum board. If you have innovative thoughts and unique perspectives, come think with Lance; http://www.WorldThinkTank.net/. Lance is a guest writer for Our Spokane Magazine in Spokane, Washington

Dehydrate Vegetables for Long Life

Drying or dehydrating vegetables is one of the oldest known methods of food preservation. The really great thing about it is that you can do it at home with equipment you have on hand.

You should pick your produce at it's peak and work as quickly as you can to preserve its colour and taste.

Prepare your vegetables as if you were going to serve them. Wash them well, trim, cut, chop, slice, whatever. Thickness will play an important role in how long your veggies take to dehydrate, so bear that in mind when preparing.

Next you must blanch the vegetables. This will preserve the colour and flavour of the vegetable. Most vegetables have an enzyme that, left active, is what makes it spoil so quickly. Blanching the vegetables stops the enzyme action.

Follow available guidelines for blanching (available at www.no-dig-vegetablegarden.com). Once blanched, chilled and drained, you are ready to dry or dehydrate your vegetables for long term storage.

The Rules

Of course, there are heaps of rules...but let's start here.

There are three methods used to dry or dehydrate vegetables. Sun dried, commercial dehydrator or oven.

Sun drying is the least reliable method for areas with variable temperatures. Unless you live in a climate that is a consistent 90F with low humidity for a guaranteed 3 days in a row, you risk your produce.

Once the drying starts, it cannot stop until finished. So DO NOT let your vegetables cool again until they're done. Having said that, lots of places do have that sort of weather...but more places don't, so sun drying is a bit of a gamble for most.

You can purchase food dehydraters in a range of sizes, but unless you are going to be doing an awful lot of this, it's probably better to wait or buy one with a group of friends to pass around. They aren't very expensive, but they are usually used for quite short periods of time.

So, we're left with the oven. It's almost certain that you have one, so nothing new to buy. It is time consuming and a little fiddly, but it's such a great result!

Oven drying

A home oven will only dry small quantities at a time (up to six pounds of produce, depending on the number of racks you have) so don't be preparing bushells of veggies at a time!

Set the oven at the lowest temperature and preheat to 140F (60C). If you are uncertain of the temperature, put a separate oven thermometer on a rack you can see. Check your temperature every half hour or so.

Lay out your vegetables on stainless steel screen mesh or wooden frames covered in cheescloth. Do NOT use cookie sheets as the air must circulate around the food. Having the food sit next to metal sheets may also transfer a metalic taste. Using other types of metal materials may react with the food so please don't.

Load up the veggies. Doing trays of items similar in size will keep the drying even. For instance, doing pumpkin, carrot and potato might be a good mix. Try not to mix strong flavoured items as the flavour may transfer from one vegetable to another.

Keep the oven door open about 3 inches or so during drying. It is vital that the temperature is maintained at 140F (60C) and that the moist air can escape. Move the trays around frequently to ensure even drying. No oven has even heat throughout.

Keep a close eye on your drying vegetables. Don't let them scorch and keep them moving.

Depending on the vegetable you are drying it will take between 4 and 12 hours to dry. Once they're done, the vegetable pieces will be hard and should shatter if hit with an instrument.

Store in a water tight container. To use, just add them to soups and sauces as they are, or reconstitute (cover them in a container with water 2:1 ratio) for approximately 2 hours before using.

Judy Williams (http://www.no-dig-vegetablegarden.com) splits her time between being an executive and an earth mother goddess.

No Dig Vegetable Gardens represents a clean, green way to grow your own food. The site covers all aspects of growing, cooking and preserving your harvest.

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Fri, 17 Oct 2008 08:42:38 GMT

Yog freezes for the future Freshinfo, UK - Oct 17, 2008 Other plans include introducing a new range of toppings, which will include Goji berries and wheatgrass, set to launch this winter.

Yog freezes for the future - Freshinfo

Fri, 17 Oct 2008 08:42:38 GMT

Yog freezes for the future Freshinfo, UK - Oct 17, 2008 Other plans include introducing a new range of toppings, which will include Goji berries and wheatgrass, set to launch this winter.

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