Sunday, August 15, 2010

Sugars Feed Cancer Cells

Don Matesz over at Primal Wisdom posted about a study I had missed: cancer cells feed on a diet of sugars, and cancer cells increase rapidly on fructose.Thanks for your post, Don!

Somehow the study results are not surprising, given the increase in HFCS in the SAD (Standard American Diet) and the overwhelming increase in disease and obesity. The HFCS consumption figures quoted in the study are outdated, but in the 20 years from 1970 to 1990, the consumption increased 1000%, long before almost every soda or fruit juice was sweetened with HFCS.

Don said this: "Finally a mainstream article admits that "tumor cells thrive on sugar"!  And how amazing also that a mainstream article discusses cancer and nutrition with nary a mention of the dreaded saturated fat or how meat supposedly promotes cancer!"

A point Don makes, and I agree completely, is that developing a drug to prevent cancer cells from thriving on HFCS is ridiculous. HFCS is neither a bug requiring a drug, nor even something essential; it's a non-essential additive to the human diet. Humans do not require sugar for health, only for pleasure. Of course, we all know the increase in HFCS use is largely because of government corn subsidies, making it cheaper than other sugars. However, the study points out that it's not just fructose that feed cancer cells; so does glucose. The solution seems pretty straight-forward: eliminate sugars from your diet!

As a group, we are totally resistant to change; very few people reading that study will even consider eliminating sugar from their diet, much less actually do it, despite being faced with evidence of the dangers to their health. 

My changes in dietary choices over the last several years were slow in coming, even with the possibility of needing a transplant 3 years ago. I'm still not even sure now what actually made me finally make some drastic dietary changes 6 months ago. I think I just got sick and tired of feeling sick and tired. Best decision I've made in many years!

Since I eliminated nearly all sugars from my diet several months ago I have felt so much better (and healthier) that I cannot even put a number to how much better I feel. 100%, 500%, 1000% ?? I have eliminated all sodas, candy bars, PBJ's, cake, pie, donuts... in short, anything with added sugar, regardless of the form of the sugar (even things like peanut butter and ketchup contain lots of sugar, some in the form of HFCS). I have also eliminated all the starchy carbs that convert so readily to sugar in the body. I now get my energy from burning fats, not sugar intake.

Oh, I still get some natural sugars in a wee bit of fruit (and some vegetables) but that's not often, and not much from fruits. I eat the equivalent of 1 stone fruit (peach, plum, apricot) a week, or maybe half a cantaloupe, if they are locally grown, and lots of vegetables with a low glycemic index. During the winter, local fruit will not be in season here (other than apples), so I'm enjoying them now!

Saturday, August 14, 2010

August 'Creamsicle' Smoothies



A fragrant and tasty pick-me-up for these hot August days... It makes me think of the creamsicles on the old ice cream trucks that prowled our neighborhoods many years ago.

5 orange spice tea bags
1 peppermint tea bag
1 cup boiling water
1½ cups orange juice
2 tablespoons honey
1 cup vanilla ice cream (or vanilla frozen yogurt)
1 cup ice

Put the tea bags in the boiling water, remove from heat; steep 4-5 minutes. Let cool.

Pour tea in a blender, add OJ, honey, ice cream and ice. Mix until fully blended. Garnish with a sprig of fresh mint, and for fun... use one of those old glass swizzle sticks you have in a drawer somewhere!

Friday, August 13, 2010

How Many Ingredients Needed in a Recipe?

I think I'll make up some homemade chicken "nuggets" and "tenders" to have as snacks. Hmmm, what do I need? Let me make a list of ingredients:

Chicken (Package says contains free-range chicken)
Flour for dredging (Package says contains 100% unbleached hard white whole wheat flour)
Salt (Package says contains hand-harvested natural sea salt)
Pepper (Package says contains 100% ground peppercorns)
Lard or Tallow for frying (Ingredients, 100% pure home-rendered beef or pig fat, no chemicals used)

So to make chicken nuggets or tenders, I need just 5 ingredients... and all of them are 100% natural foods with no chemicals. Zero, Zip, Zilch.

Gee, I wonder what the ingredient list is for Chicken McNuggets? Here's what I found:

"There are 38 ingredients in a nugget, and 13 of them come from corn [probably GMO corn]. This includes; cornstarch, mono- tri- and di-glycerides, dextrose, lecithin, chicken broth, yellow corn flour, the corn fed to the chicken itself, and even more cornstarch for the batter, cornstarch for a filler, vegetable shortening and partially hydrogenated corn oil. 

Some of the other ingredients are quite frankly very frightening to think that we are eating. These ingredients are synthetic and usually come from a petroleum refinery or chemical plant. First there are the "leavening agents": sodium aluminum phosphate, monog-calcium phosphate, sodium acid pyrophosphate, and calcium lactate. These all keep the fats from going bad.

Chicken, water, salt, modified corn starch, sodium phosphates, chicken broth powder (chicken broth, salt, and natural flavoring (chicken source)), seasoning (vegetable oil, extracts of rosemary, mono, di- and triglycerides, lecithin).

Battered and breaded with water, enriched bleached wheat flour (niacin, iron, thiamine mononitrate, riboflavin, folic acid), yellow corn flour, bleached wheat flour, modified corn starch, salt, leavening (baking soda, sodium acid pyrophosphate, sodium aluminum phosphate, monocalcium phosphate, calcium lactate), spices, wheat starch, dried whey, corn starch. Batter set in vegetable shortening.

Cooked in partially hydrogenated vegetable oils, (may contain partially hydrogenated soybean oil and/or partially hydrogenated corn oil and/or partially hydrogenated canola oil and/or cottonseed oil and/or sunflower oil and/or corn oil). TBHQ and citric acid added to help preserve freshness. Dimethylpolysiloxane added as an anti-foaming agent.

The most frightening of all is the TBHQ (tertiary butylhydroquinone), an antioxidant derived from petroleum that is either sprayed on the nugget or the inside of the box it comes in to help preserve freshness! TBHQ is a form of butane (lighter fluid). The FDA allows processors to use it sparingly on food." source

Sounds more like a bunch of petroleum products, rancid hydrogenated vegetable oils (trans fats) that have been chemically cleaned and deodorized, and GMO's. Oh, and of course, chicken... no doubt a battery chicken force-fed hormones to mature quickly for a bigger profit. 

Do you think my chicken nugget recipe with just 5 ingredients might be healthier to eat?

Thursday, August 12, 2010

BPA in Canning Jar Lids, and Safe Alternatives


BPA is a chemical compound used in manufacturing polycarbonate plastic and epoxy resins. It is used in baby bottles, water bottles, medical and dental devices, lenses, food storage containers, household electronics, compact discs, DVDs and countless other everyday items. Epoxy resins containing FDA/USDA approved BPA are used to coat the inside of many food and beverage cans, as well as some aluminum water bottles.

BPA is an endocrine disruptor that mimics estrogen. It also disrupts thryoid hormone function. (In tests, the estrogenic effect dispupts Pancreatic β-cell function and induces insulin resistance.) To date, more than 200 studies have found evidence that exposure to BPA, even at extremely low levels, is linked to numerous diseases and health problems because it can interfere with the body's hormonal system. It's dangerous for adults, but it's even more dangerous for infants and children because they're still developing and growing. Due to this clear and compelling evidence, regulatory agencies in the United States are taking action to lower consumer exposure to BPA.

Bisphenol A (BPA) is used to coat the inexpensive metal lids for canning jars, and that's worrisome to me. (It would be of even more concern if I had a young family and children to eat what I can.) The alternatives have been Weck Canning Jars or "Fido" Jars, but I have invested a small fortune in mason jars and cannot afford to replace them. Now I have found lids that contains NO BPA... TATTLER Reusable Plastic Canning Lids.


The lids are manufactured using a plastic compound that is safe for direct contact with food products. They utilize an FDA and USDA approved, food grade product known as Polyoxymethylene Copolymer (POM) or Acetal Copolymer. This formulation does not contain any Bisphenol A (BPA).



You use your own rings and jars, and the Tattler lids work in any accepted method of use, pressure cooker, water bath, etc. They come with a rubber ring which is also re-usable, so long as it is not damaged (cut or stretched). The price is slightly higher than the Ball canning lids (about 59¢ each unless you buy in bulk, vs 50¢), BUT they are reuseable, which regular lids are not.

Tattler has an online store, or you can buy these lids from Lehman's.

The only thing I noticed in their instructions is an allowance for slightly more headspace. I think I'll experiment, since the lids are reuseable.

Wednesday, August 11, 2010

How Sustainable is Discarding 1/3 of Every Meat Animal?



We Americans have become very picky eaters, sometimes with good reasoning, but some of it is merely due to the learned 'squeamish' factor. We really don't even want to know where those sanitized packaged chops, steaks and skinless/boneless breasts we do eat come from...

Many folks who read this blog are dedicated in some form to sustainability, and some even raise their own hog or steer to butcher for the family meat supply. After grazing an animal until it reaches butchering size, they are usually trucked off to the butchering facility. Folks get their animal back in neat little frozen packages, total weight well under what they took in.


In the US Meat Industry, statistically only about ⅔ of every beef or hog reaches our domestic grocery stores. Much of the rest is not only very edible, but some of it is far superior nutritionally to the muscle cuts which show up in the meat departments of our stores. The percentage of what reaches our stores now used to be higher, but we have learned to shun many nutritious edible parts over the last 50+ years. Personally, I have shunned those parts with good reason: the CAFO animal offal (for example, liver is offal and a large filter) contains higher amounts of toxins, whether from pesticides and herbicides in their feed or in antibiotics given to the animals.

Most of those edible parts we shun are sold cheaply to other cultures who favor parts like beef tongue, liver, brains, tripe, testicles, intestines and tails (parts considered offal), although some does come to us in the form of hot dogs and sausages. The inedible parts like hide and bones are also profitable to the industry; they are sold to processors for various uses including animal food. Nothing goes to waste, everything makes a profit for them.

Home-raised meat is not very different in what percentage of it we eat, and many small meat processors do not have a market for the portion they don't butcher and package. Much what we discard is not only edible, but some of it is far superior nutritionally to the muscle cuts. How sustainable is it to discard ⅓ of an animal when much of it is edible and all of it is useable?

I am now buying all my meat locally; it is strictly from small, family-farm pastured animals that are chemical, hormone and antibiotic free. Like most people, I could say I don't eat offal. Truthfully all I can say I is that I haven't eaten offal in many years, but now that I have access to pastured meat, that is changing. Why should I spend $6-8/pound for some cuts of meat when the $2/pound will give me more nutrients?

The organs of pastured animals contain much more nutrition that the muscle parts. According to Sally Fallon (Nourishing Traditions), organ meats contain 10 to 100 times the nutrients of muscle meats. In the wild, the organs are always the first things eaten by a predator because of the higher nutrients they contain. Same was true of the Native Americans... they ate the buffalo or other animal organs first, and cured the muscle parts for later when food wasn't plentiful... But when I ask the local farmers for leaf fat, heart, tongue, sweetbreads, oxtail or other offal parts, the usual answer I get is that they don't sell them because there is no demand.

I had to beg the fellow who raises lamb to have his butcher save the sweetbreads for me when I ordered the cheap but very meaty neck bones for stock. He gave me the sweetbreads free because they normally don't keep them. For under $10 I got enough neck meat for at least 8 meals, not counting the delicious and nutritious stock I canned.

Beef liver is a nutritious organ meat that contains several vitamins and minerals important to the human body. One slice of liver (about 3 ozs.) contains 423% of the daily requirement of vitamin A; 163% for riboflavin/B2; 1,122% for vitamin B12 and 28% for iron on a 2,000-calorie per day diet as recommended by the USDA. By contrast, the same amount of a chuck roast supplies 0% vitamin A, 12% B2, 36% B12 and 15% iron.

The average beef liver weighs 10-12 pounds, and I can buy a whole grass-fed beef liver for around $10. (The liver in Grass-fed/Pastured beef is a still a filter, but it isn't filtering any toxins if there aren't any.) I don't like the stronger taste of mature beef liver as much as the more delicate taste of calf's liver, but soaking a slice in buttermilk for an hour or so removes the strong taste! Another tip for liver is to partially freeze it, then slice it very thin, and sauté quickly. Cooking with some bacon or in bacon fat adds flavor, and I prefer cooking liver with shallots rather than onions... plus I add a splash of sherry just before removing it from the pan.

Tuesday, August 10, 2010

Omega 6, Obesity and Type 2 Diabetes

Omega 3 and Omega 6 are lipids... EFA's (essential fatty acids). We cannot manufacture them in our bodies; we must get both of them from foods. We hear a lot about Omega 3 from fish oils, but we seldom hear very much about Omega 6 in anything, whether food sources, news, or health warnings.

It is not only important that we get both Omega 3 and 6 in our foods, but it is very important that we get them in the correct ratios. Research scientists recommend ratios varying from 5:1 to 10:1 omega-6 to omega-3, but some experts suggest a ratio of between 1:1 and 4:1 as being optimal. The average in the US often is between 30:1 and 40:1!

ScienceDaily reports a study now linking excessive Omega 6 coupled with insufficient Omega 3 to increasing obesity in generations, and metabolic disorders like insulin resistance (which is the first step in developing Type 2 Diabetes). Over the last 40 years the amount of Omega 6 we consume has increased over 250%, while the amount of Omega 3 we consume has dropped by 40%, increasing the ratio dangerously.

When the intake of Omega 3 & 6 is unbalanced, it can have serious long-term effect on human health.

Where do we get Omega 6? Mainly from corn (maize) and wheat, which are themselves consumed in large quantities by the farmed (CAFO) animals eaten by humans. (Half our lipid intake comes from meat and dairy products.) We also get Omega 6 from food oils like palm, soybean, rapeseed (Canola), and sunflower.

Where do we get Omega 3? Omega 3's are mainly present in grass, so any grass-fed-only animal (including chickens, and their eggs) will be high in Omega 3. Other sources are fatty fish like salmon, sardines and mackerel.

I do not believe the Obesity Crisis is just due to eating too many calories, but due to eating too many of the wrong calories. Since I severely cut my Omega 6 intake several months ago to a better balance with Omega 3, I have lost well over 25 pounds even though my daily caloric intake is now higher. 

So I have to question why 'they' keep pushing 6-11 servings a day of grain products (Omega 6) on us? Why 'they' keep saying grain-fed beef and grain-fed chickens (mostly from CAFO's) are healthy for us? (Duh. They are cheaper to grow because they are heavily subsidized, and they are highly profitable.)

Monday, August 9, 2010

Heart Attacks, Supplements, Natural Vitamins and Minerals

Recently, the New York Times ran a piece about the correlation between heart attacks and supplemental calcium, based on this research posted in the British Medical Journal. The report concluded that calcium supplements increase the risk of myocardial infarctions (what we call heart attacks) by about 30% over five years. 

One of the problems I see with the report is that people believe what they read in reputable publications, whether it's the NYT or the BMJ. Actually, people tend to believe what the read in any publication, and if it is medical or nutritional research, that goes double. The average person has little training in medical research, and takes on faith what they read by someone with a degree, or in 'prestigious institution' publications.

My own in-depth look into medical and nutritional reports in general is what has brought me to the place where I now look closely at all research before I believe anything. Who paid for the research? Who benefits financially? What data did they choose to omit because it disproved their hypothesis?

In my opinion, the report above is in total alignment with the belief that we are too stupid to manage our own health. 

Even according to The Alliance for Natural Health, the report by the BMJ has some serious flaws. 

"It was another example of bad research, poorly constructed from a scientific point of view. But it does contain an element of truth that we all need to understand.

First, the research itself: Daniel Fabricant, PhD, vice president of scientific regulatory affairs for the Natural Products Association, said the results of this study go against years of research showing the benefits of calcium supplementation, and suggested that the authors of the research “cherry picked” the fifteen studies from hundreds of available research studies in the area.

Andrew Shao, PhD, senior vice president of scientific and regulatory affairs for the Council for Responsible Nutrition (CRN), said that their conclusions are “dramatically overstated….Seven of the fifteen trials evaluated had no, or incomplete, data on cardiovascular outcomes…. Further, the researchers chose to exclude any trials administering calcium plus vitamin D—including the Women’s Health Initiative, which found calcium plus vitamin D had no effect on the risk of coronary heart disease or stroke.” 

This last point—about taking calcium with vitamin D—is vital but still incomplete.

Supplemental calcium should never be taken alone. It needs additional magnesium, vitamin D, omega–3 fatty acids, and vitamin K (in particular, vitamin K-2, which is especially important). Without these essential co-factors, the calcium may end up in our blood vessels or our heart, where it causes harm, rather than our bones, where it is needed. 

So long as these co-factors are taken as well, many studies have shown that added calcium plays an important role in building and maintaining bone mass—and also reduces the risk of colon cancer.

It is unarguably true that many people are taking calcium in the wrong way. The answer is NOT to stop taking it. There are enough cases of bone loss (osteoporosis) as it is. And the potential side effects of osteoporosis drugs are truly scary.

Here are some of my thoughts on supplements (and I do take some supplements):
Calcium occurring in a natural food form (lots of green leafy vegetables, dairy products like milk, cheese and yogurt, almonds, fish...) was not considered in the research above, but only calcium in supplement pill form, maybe even without magnesium in the compound. So we have no idea if calcium in food form might increase heart attacks; I somehow doubt it.

I don't really know what is true in that research controversy, but maybe I don't need to know if I look to Real Foods for much of my calcium, other minerals, and vitamins.  (Vitamin D is one exception, which I posted here.)

What is true of calcium tends to be true of all vitamins and minerals... they are naturally occurring in our Real Food supply, and our bodies can absorb and use their natural forms appropriately. No one overdoses on vitamins and minerals found in Real Foods.

This assumes, of course, that we know what foods to eat for the vitamins we need. Fast Food does not supply the vitamins we need, and so-called 'vitamin-fortified' foods like breakfast cereals either do not contain the proper balance of vitamins, or they contain vitamins in a form our bodies cannot utilize.

The other thing that is true is that all vitamins and other supplement pills are not alike, and many of the least expensive ones are imported, mainly from China, or are synthetically derived from coal tar.

Now, BigPharma is working to get a bigger cut of the vitamin market, notably the B vitamins which protect against heart attack and stroke. I expect we will see B vitamins like B6, B9 and B12 available by prescription soon, perhaps in response to research like the report above on calcium and heart attacks.


Of course, we all know you can get all those same B vitamins from Real Foods like animal protein (red meat and eggs are best), and some fruits and vegetables, don't we?? 

ps... The B vitamins are water-soluble, which means your body doesn't store any extra B's; you have to replenish them daily.

Sunday, August 8, 2010

Homemade Elderberry Cold and Flu Syrup

Common Black Elderberry, Sambucus nigra
Image courtesy of Dave's Garden PlantFiles and Melody Rose, photographer

Elderberries are ripening now in our gardens, and so are the wild ones along the roadsides. It's easy to use some to for a homemade cough/cold/flu syrup extract, but you must be sure you pick the edible variety, the common black elderberry, Sambucus nigra. Only the berries of the black elderberry are edible (cooked; raw = stomach distress), the rest of the plant is toxic. There is a poisonous red elderberry, Sambucus racemosa, which you must avoid (although birds seem eat the berries).

Red Elderberries, Sambucus racemosa, All Parts Poisonous, Photo by Ken Harris
Image courtesy of Dave's Garden PlantFiles and Melody Rose, photographer

Elderberries are commonly used to make country wine and yummy jelly, but their real value is in the natural health and healing properties we are now re-discovering. Elderberries contain amino acids, carotenoids, flavonoids, sugar, rutin, viburnic acid, vitaman A and B and a large amount of vitamin C. They are also mildly laxative, a diuretic, and diaphoretic (aiding in fever management). Flavonoids, including quercetin, are believed to account for the therapeutic actions of the elderberry flowers and berries. According to studies, these phytochemicals known as flavonoids include anthocyanins that are powerful antioxidants and protect cells against damage.

Elderberry syrup (or extract, same thing without sugar) boosts the immune system to fight coughs, colds, flu, bacterial infections, viral infections, and tonsilitis. It also is said to lower cholesterol and improve vision and heart health. Clinical studies support the health-giving reputation elderberry has had for centuries. Elderberry is also very effective for relieving stress, and it is so effective it is being considered for military troops under stress.

H1N1 Virus
A recent study published in the July 2009 issue of the scientific journal, Phytochemistry (2009 Jul;70(10):1255-61), declares that "elderberry flavonoids bind to and prevent H1N1 infection in vitro."

Similarly, a study published in the Journal of International Medical Research (2004 Mar-Apr;32(2):132-40) examined the efficacy of black elderberry syrup (marketed under the name Sambucol) in a group of flu sufferers in Norway. They determined that their symptoms were relieved on average four days earlier when taking elderberry extract compared with a control group receiving a placebo.


So, here's how to make your own elderberry syrup:

Elderberry Syrup Recipe #1 
makes 1 quart
2 pounds fresh elderberries, stemmed and rinsed
4 cups water
2 cups sugar, to taste
1 teaspoon fresh lemon juice

Put the berries and water in a non-reactive pot. Bring to a boil, reduce heat and simmer for about 30 minutes until the berries are soft and squishy. Cool, and run the pot contents through a food mill, discarding the skins and very tiny seeds. If you don't have a food mill, you can thoroughly mash the cooked berries in the pot, and strain through a jelly bag, allowing them to drip for several hours.

Put the strained juice back in the pot, add the sugar and lemon juice and cook at just below boiling for a few minutes, until the syrup is clear and has thickened. Cool thoroughly, and pour into a sterilized bottle or jar. Store in the refrigerator.

Elderberry Syrup Recipe #2
makes 1 quart 
2 cups fresh elderberries, stemmed and rinsed
4 cups water
1½ cups honey, to taste
1 teaspoon fresh lemon juice

Directions: use the same directions as recipe #1.

Neither of the recipes suggest canning in a hot water bath, but there is no reason not to do so. (They don't because the recipes just make one quart, easily refrigerated.) The berries have already been cooked so there is no added nutritional loss from heat. I am making a triple batch in half pint jars to share with friends, and I will process them in a water bath. My friends can transfer them to a stoppered refrigerator bottle if they choose, but the syrup must be refrigerated after breaking the seal.

No access to fresh elderberries?  
You can substitute 1/2 cup dried elderberries for the 4 cups of fresh berries. I'd put the dried berries soaking in the water for a couple of hours or more to completely rehydrate, before cooking, and probably add a bit of extra water to compensate for the berries being dry. Here's one online source for dried elderberries; there may be more, so check around.

Using Black Elderberry Syrup
To prevent catching a cold or the flu, take one teaspoon of the syrup morning and evening. If you are treating someone who's already ill, give the person a teaspoonful every two or three hours.

Children love elderberry syrup, so it's very easy to give to them. If this remedy is being given to babies under two years of age, make the syrup with sugar instead of honey.

Elderberry syrup is also a delicious treat when poured over ice cream, and it's a favorite for pancakes. Try mixing a teaspoonful in a glass of ginger ale to settle a queasy stomach!

Saturday, August 7, 2010

Prepared for Emergencies?

Having been born and raised in Hurricane country, preparedness in some form has been part of my life for more than 60 years. Some natural events cause great fun when you are 9 years old... going in and out of the house through a slim window because the doors were nailed shut after they blew off... and not taking a bath because there was no water was fun, too!

Later as an adult, I thought about where we must have obtained drinking water for 2+ weeks... maybe boiled water from the bathtub we had filled? How long would that last for a mother and 2 children? I have no clue, but I don't remember any community handout either. Children don't always remember the details when it didn't seem threatening to them.

We didn't lose the roof, and the walls didn't cave in. I do remember it was wet, wet, wet and dark, windy, and noisy... much more so when the back door blew off and a neighbor helped nail it back in the frame. Fortunately we found the door before it blew very far away, and had a neighbor to help. The front door didn't actually blow off, but the rain that was forced under the door buckled the floor so that the door wouldn't open more than 3 inches.

Now, sixty years later, I live on a creek that floods; it hasn't flooded its banks enough in the 4 years I've lived here to prohibit leaving the house and driving down the road... but I'm told it has in the recent past. The road was under water then for several days. The electricity has been off as much as 24-30 hours in the last 4 years, but it has been tolerable. Just don't open the freezer. But what if the power was off for 2 weeks or more? And the road completely flooded for weeks, and we couldn't get out (or anyone get in)?

I have plenty of home-canned food; there's spring water and a portable container to filter it, along with enough firewood, matches and candles to make it through maybe 2-3 weeks if necessary, although it wouldn't be very comfortable. I would have to share what I have with my sister and niece (who live in the other part of the house) because their preparedness is not much more than a few cans of pork and beans, some sodas, an extra bag of chips, a flashlight with old or possibly dead batteries, and maybe 2 stubby candles.

I am not a 'doomer'; I don't stockpile weapons and ammunition to protect my life and home, not that it would be effective in the long run anyway. I don't have a cache of food buried deep in the woods. I don't have a vehicle packed, ready to flee and hide somewhere. Where would I go anyway? 

What I do have is an ability to plan; to learn some long-forgotten skills, especially where potable water and long-term food storage without refrigeration are concerned. And I can purchase a few dollars' worth of staples every month, even if just an extra pack of TP, a box of salt, some hydrogen peroxide and 2 cans of Spam (just kidding, I don't eat Spam!).

The bigger ticket items like stand-alone water filtering systems, a chain-saw or a good portable radio are harder to come by on a limited income. I've had 2 wind-up radios in the last 5 years. Neither wind-up generator on them worked more than a month or two, so not very dependable at all. One wouldn't even work with batteries, and I'd rather not depend on batteries anyway... although I do have a solar battery charger and some rechargeable AA batteries.

I am thankful that due to my food protocol, I am off all medications. Otherwise, that would be extremely worrisome in adverse conditions.

I don't deny that things might get worse as the economy continues to falter. Already in my county, the police say meth usage (and its manufacturing) is up, partly due to extended unemployment benefits running out; a deputy sheriff told me last week that even if there were jobs, many of the unemployed could not pass a drug test. Addicts frighten me, especially meth addicts... they can become so out of control.

I doubt there's very much I, or anyone else in my neighborhood, can do to prepare for an unlikely threat such as an asteroid or a nuclear attack, or something else unthinkable. But I can be better prepared for likely threats (hurricanes, floods, earthquakes, long blackouts, fire, etc.).

Yesterday I read a library book cover-to-cover on the 'unthinkable'. I read half while I was waiting at a car repair shop, and finished it at home because it really captured my interest. I don't read much fiction anymore although I used to read 3-4 books a week. 

This book (One Second After) is fiction, about a small community in western NC with total loss of power after an EMP (electromagnetic pulse) from a small nuclear warhead detonated in the atmosphere above the US. (EMP's can come from solar flares too.) Total loss of power, not just electricity: All of the cars and trucks built after about 1970 died where they were on the highways, or in their driveways, because of the computer chips in them; no electronic banking so no money, grocery stores with limited amounts of food, pharmacies with only small amounts of medicines in stock, all communications gone... no fire, police, rescue...

Intellectually I know about the hazards of an EMP, and even posted something about it here; but I have never actually considered the realities of what it could be like. We are a society conditioned to 100% dependence on power and the immediacy of supplies. 

Hey, if there's a hurricane or winter storm coming, we know the grocery shelves will be empty of most food in a few hours... but we also know it will be restocked a few days after the storm has passed. Until restocking, FEMA and the Red Cross will (eventually) come to the rescue with food, water and maybe blankets and tarps. Someone in the neighborhood will have a portable radio so we know what's really happening... and the electrical trucks from several states will be on their way to repair damage.

But what if there IS no "Cavalry to the Rescue"? What if FEMA and the Red Cross are disabled too? What if an EMP shuts down or destroys the whole country's power and communications? If Food can no longer move by truck or rail? When CAFO animals die because no trucks can bring in grains which cannot be harvested anyway because equipment won't work? If Foods and Medicines can't even be manufactured because the plants don't work? I cannot truly even imagine such a possibility, despite having just read a book about it.

One thing that helped in the book was the community banding together, and some eventual resurrection of pre-computer technologies including old automobiles, coupled with scrounged antiques like vacuum-tube ham radios, old hand-cranked telephones with simple copper wire connections from the fire station to the police dept., wood-fired boilers/steam engines to get a fire truck running and/or cook community foods, bartering... and finding someone's personal library full of lots of old books on forgotten ways of doing things.

After reading that book, I need to take another look at my own preparedness for likely threats and see what I can do to better prepare for potential risk and deprivation. There are things in the book I had not considered, and probably more not mentioned that I should consider. Their shut-down was totally without any warning; how prepared am I for something that happens with absolutely NO warning? What essentials have I used up that I'm out of at this very moment? What would I wish I had available?

Friday, August 6, 2010

Homemade Pectin from Apples

Ready to cook

It's always nice to know we can make our own pectin for jams and jellies if necessary, and there are several advantages: cost, convenience and no potentially dangerous chemical preservatives. See my post here for more details on commercial pectins.

The best pectin is made from citrus peels and seeds, but many of us don't live where citrus grows. If we had to buy the citrus fruit to make pectin, it would get very expensive. However, the next best thing is apple pectin, and apples aren't expensive. You may even have an old apple or crab-apple tree nearby, providing free apples.

The most important thing about making apple pectin is to use UNRIPENED apples. (The amount of pectin goes down as fruits ripen.) If you are making something with peeled and cored ripe apples, you can save those skins and seeds for pectin; most of the pectin is the seeds and skins, but it's better if you have green (as in not ripe, not as in green in color) apples, which contain more pectin. I picked a small bucket full from an abandoned tree on the roadside to make this apple pectin.

To cook the pectin:
Wash and stem the apples. Do NOT remove the core, but do cut out any bad spots. Add to a large pot and pour on just enough water to almost cover or float the apples. I brought my crockpot into my office so I could work, and not have to watch a pot on the stove. My crockpot doesn't hold much, so I had to do mine in 3 batches; I quartered the apples so they would fit easier in the crockpot but if I had used crab-apples I probably would have just halved them. 


Cook down until the skins and solids are really mush, stirring occasionally to prevent burning or sticking. I started mine on high in the crockpot, and after maybe an hour, turned it to low for 2 or so hours more. Strain the pulp through some cheesecloth or butter muslin. Let it drip, overnight if necessary; don't force it, or you will have cloudy pectin which will make your jelly cloudy.



How much pectin to use in a jelly or jam recipe depends on the strength of the pectin you just made. Once the pectin is strained and cooled, you can easily test the strength. Pour some rubbing alcohol in a small container, and drop in a teaspoon of the cooled liquid pectin. If it coagulates into a jelly-like mass that can be pulled out intact with a fork, it is strong enough to jell perfectly. If none can be picked up with a fork, you need to cook it down more. If it just some of it can be picked up by the fork, it will still jell, but loosely. Pectin strength depends on how juicy your apples were, how ripe, and how much water you added.

The test mix of rubbing alcohol and pectin is POISONOUS... do not add it back to the pot, or leave it where a child might drink it!!

After all mine was strained and tested (poor jell), I put it back in the crockpot and cooked it down by maybe 1/4, and tested again. (My photo of the jelled blob was too out-of-focus to use. I have mentioned before I'm not a photographer!)

Pour the hot liquid pectin in sterile canning jars, add lids and rings, and place in a boiling water bath for 10 minutes. Remove from water bath and allow to cool. (You could also put it in small plastic containers and freeze.)  Remove rings and wash the jars in warm soapy water. I never store home canned foods with the rings on them. It's easier to see a failed seal if the rings have been removed before storing. The canned pectin will keep for several months on a cool, dark shelf in the pantry.

It's really rosy colored, but not in the photo. Sorry.
To use the apple pectin:
When using homemade pectin, you can't just follow the proportions of fruit and sugar found on the chart in a Sure-Jell package; you have to understand something about what makes pectin jell. Basically, there are two factors: the amount of sugar, and the amount of pectin. Too little of either one, and you end up with syrup. It is possible to compensate for less sugar with more pectin, or the other way around... but you can't stray from the recommended ratios very much.

It is much easier to calculate how much homemade pectin to use if you will test the fruit or juice you have cooked for jam or jelly. (See here for a list of high, medium and low pectin fruits which will give you an idea of pectin that may be in your fruit.) It's just like testing your homemade pectin before you canned it. Put 1 tablespoon rubbing alcohol in a small container and add 1 teaspoon of the cooked fruit/juice. If it makes a jelled blob, your fruit is high in natural pectin.

If it doesn't make a blob, add 1 tablespoon homemade pectin per cup of your cooked fruit/juice, and test again, and if necessary, do it yet again until you get a jelled blob the consistency you want in your jam or jelly. Remember, the container with the rubbing alcohol is POISON, so do not add it back to the cooking jelly; dispose of it promptly and properly to avoid a hazard.

If the juice contains enough pectin, you will add from 3/4 - 1 cup sugar PER cup of juice. (Don't forget to figure in the amount of homemade pectin you added.) If the pectin tested slightly less than firm, use 2/3 - 3/4 cup sugar per cup of juice. (Too much sugar coupled with low pectin will make syrup.) You also need to add a bit of acid, like the juice from one lemon to help the jam/jelly set.

When you think that your fruit-pectin mixture is about right, mix in sugar with the cooked fruit. Stir constantly over high heat, especially with jam, to keep it from burning on the bottom of the pan. After the mixture comes to a full, rolling boil, let it boil for about a minute. If you don't leave it in a rolling boil for a full minute, it may not set. (It needs to reach a temp. of 220ºF to set at sea level...  that is the jell stage; adjust temp.higher if you are in the mountains; use a candy thermometer if you are unsure.) It will foam... and you can skim the foam before pouring into hot jars. I always add about a teaspoon of butter just as it begins to boil; it eliminates almost all the foam and doesn't affect the jelly.

Note: Some recipes suggest equal amounts of homemade pectin to the juice if the juice is low-pectin. I'd just test and keep adding pectin until I got it really close...

If you are unsure if you have enough pectin, cook your recipe longer, and test for jell with a dab on a frozen saucer, just as you do with natural high-pectin fruits without added pectin. (Testing and adjusting the pectin content before adding sugar seems easier to me.)

Thursday, August 5, 2010

Kudzu, Miracle Vine

"Kudzu Angel" by Sgt. Yates

This scene above may not be familiar if you don't live in the Southeastern United States, but it is a legume/vine called Kudzu, and known by many other names... the Miracle Vine, Foot-a-Night Vine, Mile-a-Minute Vine, and most commonly: The Vine That Ate the South.

I grew up hearing "Close your windows at night to keep kudzu out of the house" and it's not a joke. It is a seriously invasive vine that can grow as much as a foot per day in summer and 60 feet per year, covering anything and everything in its path including houses and vehicles. It destroys valuable forests by cutting off the sunlight to the trees.


Kudzu on Trees, Atlanta, GA

Kudzu was introduced from Japan in 1876 at the Philadelphia Centennial Exposition, promoted for forage and erosion control, and as an ornamental plant for its lovely and fragrant flower. Unfortunately, the kudzu pests were not introduced along with it, nor did anyone know the southeast US would be an ideal environment for it to spread out of control. Kudzu now covers 8,000 - 12,000 square miles in the US, and adds an additional 150,000 acres every year. Lost cropland and control costs run in excess of $500 million annually.

Ever since the Civilian Conservation Control planted it widely from 1935 to the early 1950's, people have been trying to find uses for it, or how to get rid of it. The leaves do make low-quality forage but it is difficult to cut and bale due to the thick vines; it makes decent grazing especially for goats, but over-grazing will kill out the stands in 3-4 years.

It's not 100% bad, though. Like many weeds, the deep taproot of kudzu brings up valuable minerals from the subsoil to the topsoil, thereby improving it, and since it is a legume, it 'fixes' nitrogen in the soil. Now, if we could just control it or use it better...

The roots contain a starch, which can be made into a flour, used as a food ingredient in East Asia. In the US you can find kudzu blossom jelly and syrup, and creative basketry made from the pliable vines. (It may prove very useful for survival if one has to live off the land!)

Kudzu has been traditionally used as a remedy for alcoholism and hangovers in China; the root used to prevent excessive consumption and the flower thought to detox the liver and alleviate symptoms. Harvard Medical School is now studying kudzu as a possible way to treat alcohol cravings by turning an extract from the plant into a medical drug, but it may take years.

Meanwhile, keep your windows closed at night!


Wednesday, August 4, 2010

Smart Chickens

When an animal refuses to eat its regular feed it is often a clear sign that something is wrong with the food. Animals, as opposed to humans, tend to have a “sixth sense” about what’s safe to eat, and what’s not.

I know that to be true in my own house. I have a loss in the sense of smell, and because of it, I am often afraid of foods that have been refrigerated more than a couple of days since I cannot smell them unless almost putrid. My solution has been to give a sample of questionable food to my (now-deceased) fat cat. If she refused it, the food went into the trash or compost. 

A 2003 report on the British Institute of Science in Society (ISIS) web site states that both experimental and anecdotal evidence shows animals seek to avoid GM food, and do not thrive if given no other choice.

Last year in South Africa, chickens refusing to eat the maize (corn) they had been fed led to the discovery that their feed had been genetically modified to include a well-known weed and insect killer.

Owner Strilli Oppenheimer was approached by Dawid Klopper, the head gardener at the family estate, Brenthurst, informing her that her indigenous African chickens were refusing to eat the mealies in the chicken feed bought from a large supplier. Concerned that the birds may be ingesting genetically modified maize, she instructed Klopper to have the maize tested.

The chickens' diet was immediately changed to include organic vegetables, and the Oppenheimer family stopped consuming the home-grown eggs. The maize was sent to the GMO testing facility at the University of the Free State for analysis. The results confirmed Oppenheimer's initial suspicion - the maize had been genetically engineered to produce proteins that are toxic to certain insects and weeds.

"It contained BT1 which makes the maize insect resistant, as well as Roundup which makes it weed resistant. This is the first report we have had of chickens not eating GM feed," said a GM expert. 

Oh, really?

While small quantities of BT1 and Roundup weed killer were found in the seeds, the concern remained with the cumulative effect of GM feed, not only on the chickens, but also on the eggs they produced for the family.

"This is of serious concern. Do you know that 96 percent of soy-based foods are genetically modified, and that maize in South Africa is contaminated?" asked Oppenheimer, pointing out that research by well-known scientist Dr Arpad Pusztai had shown that rats fed on GM potatoes suffered from a weakened immune system and stunted growth of their internal organs, including the liver, kidneys and brain.

Pusztai was fired by the Rowett Research Institute in the UK in 1998 after his research into the human nutritional consequences of GM. His findings had far-reaching implications for the biotech industry, which had contended that GM crops and products would not adversely affect human health.

Yeah, it's harmless... right?

Sources: 
http://www.gmwatch.org/latest-listing/1-news-items/11354-smart-chickens-not-duped-by-gm-feed
http://www.iol.co.za/index.php?set_id=1&click_id=143&art_id=vn20090802102554511C805624

Tuesday, August 3, 2010

Pectin in Jam and Jelly

Peach Melba Jam

It's summer fruit season again, and many of us are busy making jams and jellies.

I switched to Pomona's Universal Pectin about 10 years ago, and I love it. A box of their pectin is more expensive than a box of Sure-Jell, but you can get at least 3 runs of jam or jelly, versus just one with Sure-Jell. Another big plus is that you can reduce or even eliminate the sugar in a recipe and it will still jell, making it great for diabetics.

An often overlooked issue is that most commercial pectins (other than Pomona's) contain preservatives including potassium benzoate or sodium benzoate. Preservatives are what are known as biocides, and I don't want biocides in my foods. Many jam and jelly recipes call for ascorbic acid (Vitamin C, or some lemon juice) to prevent fruit from browning, and when it's mixed with the sodium benzoate or potassium benzoate in the pectin, it may form benzene, an aromatic hydrocarbon known to be a carcinogen.

How else Pomona's is different: the box contains 2 bags, one of pectin, and another thin packet of powdered calcium which you mix with a measured amount of water per the directions. The calcium water will keep for weeks refrigerated, and the pectin package can be re-sealed with tape after you measure out the amount needed for a recipe.

I swear I think Pomona's Pectin could jell water, and one of these days I am going to try it, just to see!

But, what happens when there is no pectin to purchase? Some fruits contain enough pectin to jell just with the correct amount of sugar, but for that you need no-added-pectin recipes, not the recipes on a pectin box. There are some great cookbooks dedicated to recipes for preserves, and the internet has many recipes as well.

Most fruits contain pectin, some more than others. The pectin content in all fruit is generally higher when fruit is just barely ripe, and it diminishes as the fruit matures from fully ripe to overripe. The process of ripening involves the breakdown of pectins, which softens the fruit as it ripens.

Here's a handy list of fruits by pectin content.

High pectin content fruits:
As long as the fruit is not overripe, these have enough natural pectin to jell with only added sugar.
Citrus skins (oranges, tangerines, grapefruit, lemons, limes, etc. - the pectin is high in the skin but low in the fruit), tart cooking apples, crab apples, lemons, wild grapes (Eastern Concord variety), cranberries, gooseberries, boysenberries, sour Apples, Blackberries, Currants, Gooseberries, Loganberries, most Plums (not the Italian kind), and Quince

Medium pectin fruits
These are low in natural acid or pectin and may need the addition of either acid or pectin.
Ripe Apples, very ripe Blackberries, sour Cherries, Chokecherries, Elderberries, Grapefruit, bottled Grape Juice, (Eastern Concord), Grapes (California), Loquats, Oranges, rhubarb

Low pectin fruitsThese always need added acid or pectin, and may need both.
Apricots, Blueberries, Sweet cherries, sour cherries, Figs, grapefruit, grape juice, grapes (other than wild and Concord types), melons, and oranges, Pears, Plums (Italian), Raspberries, Strawberries

Very Low pectin fruits
These always need added acid and pectin.
Nectarines, peaches, elderberries, grapes (Western Concord variety), guava, and pomegranates.

My grandmother always made her own pectin, and I'll cover how to do that in another post. Look for it soon!

Monday, August 2, 2010

200 Million Pounds of Manure?

Photo By Brandon Thibodeaux for The New York Times

Day and night, 24/7, a huge contraption prowls the grounds at Frank Volleman’s dairy in Central Texas. It has a 3,000-gallon tank with a heavy-duty vacuum pump and hoses... and underneath, adjustable blades that scrape the surface as it passes along.

In function it is something like a Zamboni used to smooth ice, but one that has crossed over to the "dark side". This is no hockey rink, and it’s not loose ice being scraped up. It’s cow manure.

Lots of cow manure. A typical lactating Holstein produces about 150 pounds of waste — by weight, about 2/3 wet feces, 1/3 urine — each day. Mr. Volleman has 3,000 lactating Holsteins and another 1,000 that are temporarily “dry.” Do the math: his Wildcat Dairy produces about 200 million pounds of manure every year!

Mr. Volleman, who came to Texas from his native Luxembourg 16 years ago, takes pride in his operation which produces about 25,000 gallons of milk a day. “It’s all about keeping it clean, keeping it comfortable and producing high quality milk,” he said, adding that what is good for his cows is good for him. “They’re writing my paycheck.”


Dairies differ from feedlots, poultry operations and hog farms in how they handle manure. At a feedlot, for example, manure is often collected only once every six months, after the thousands of fattened cattle have been shipped out. (Can't you just imagine how our foods get contaminated?) Dairy operators seem like neatniks by comparison, but even among dairies, manure management varies according to location, climate, regulations and other factors.

At a large operation like Mr. Volleman’s, it is the inexorability of excrement, as much as the sheer volume, that defines the waste-handling process. A cow’s digestive system, with its series of four stomachs, is built to handle lots of roughage. And you cannot turn it off.

So among the 40 employees at Wildcat Dairy are some whose main task is to handle the manure, 24 hours a day. They collect it from the huge open-sided barns, which house up to 1,200 cows each. The animals bed down in sand, but there are concrete alleys running the length of each barn for food, and others for excrement.

While the cows are at the rotary parlor — the stainless-steel merry-go-round of milking stalls that the Holsteins ride every eight hours around the clock — a worker on a tractor tows the tank-pump contraption up those manure alleys. The worker hops off the tractor as needed to rake solids in the bedding area into the alleys for collection.

When the tank is about half full, the worker drives it to a nearby patch of dirt, opens a valve and spreads — sprays, really — the manure out to dry. Twice a week, the solids are scraped into windrows and then spread on fields as fertilizer.

Even dried, manure contains a lot of water, so it is not economical to truck it very far — beyond about 10 miles, it is cheaper for a farmer to buy inorganic fertilizer. Some dairy producers compost their manure, making it more valuable as fertilizer, but composting costs time and money.

Mr. Volleman’s manure is spread only on his fields and those of nearby farmers. “We bring the manure to their fields, they spread it out to grow crops, we bring the crops back to feed the cows,” he said. “So it’s kind of a circle — a closed circle.”

When manure is mismanaged, the nutrients in it can foul streams, lakes and aquifers; the pathogens in it can contaminate food products; and the gases it produces, including ammonia, methane and bad-smelling volatile compounds, can upset the neighbors and pollute the atmosphere.

Even with best practices, manure can cause environmental headaches. So researchers are working on ways to improve manure handling, to modify the nutrients in it and to develop alternative uses.

Some dairy producers do compost their manure, making it more valuable as fertilizer, but composting costs time and money.

One problem, said Robert T. Burns, a professor in the department of agricultural and biosystems engineering at Iowa State University, is that manure typically has more phosphorous than needed. “Manure is an unbalanced fertilizer from the plant’s view,” Dr. Burns said.



Diet modification can help, to some extent. Phosphorous is added to dairy feed as a supplement, and research has shown that it tends to be added in excess, said William P. Weiss, a professor in the animal sciences department at Ohio State University. 



Nitrogen, on the other hand, comes from protein, and a lactating cow needs to consume a lot of protein. “Decrease it a bit, and then milk production falls off,” Dr. Weiss said.



With nitrogen, the problem is usually not that there is too much, but that much of it is eventually lost from the manure in the form of gaseous ammonia. The bacteria in feces contain an enzyme, urease, that breaks down the urea in urine into carbon dioxide and ammonia. As with phosphorous, diet can affect the amount of nitrogen retained in the manure.

As corn-based ethanol production has increased in the United States, many dairies and feedlots now give their animals a large amount of so-called distillers’ grains, the waste corn after fermentation, which is plentiful and cheap. (...and I wonder if there's still any nutrition in the grains after distilling?)

A recent study of feedlots in the Texas Panhandle, by scientists with the United States Department of Agriculture, showed that feeding a diet high in distillers’ grains produced significantly higher ammonia emissions from the manure.

There are several options in handling manure, but they are expensive. Even in a good economy, a dairy producer may be reluctant to add costs. And the industry is currently suffering — milk prices are low, producers are losing money and some are going out of business. “Given these times,” Dr. Mukhtar said, “there is really not a whole lot of incentive to do all that.”
Source

Sunday, August 1, 2010

Phosphorus in the Garden


We are told it is hard to get enough available phosphorus into our garden soil, yet did you know it is also easy to get too much phosphorus?

Phosphorus is the "P" in NPK fertilizers, and plants need a lot of it to build proteins and to transfer energy within the plant's cells. There is a delicate balance necessary between nitrogen and phosphorus for both to be effective, and too much of either poses serious problems in the garden and in the environment.

Phosphorus is not very soluble and tends to be immobile in the soil instead of working with the nitrogen. Too much nitrogen gives you lush-looking tomato plants with no fruit, and nitrogen run-off also happens where there is excess nitrogen. The soil pH affects how easily or not the phosphorus can be altered into a form plants can use. When the soil is more acidic, the phosphorus is more easily broken down by microbes in the soil to a form the roots can take up into the plant.

Plants store phosphorus in the form of phytates in the bran and seeds, where it acts as a protective mechanism until time for the seeds to sprout. Many of those seeds become foods (and not necessarily good for us), although some seeds were always saved for planting another crop before Monsanto bought control of the seed market.

The human digestive systems lack the enzyme phytase which separates the phosphorus from the phytate molecule. We need phosphorus, just as plants do, but ingested phytates in beans and grains keep us from absorbing phosphorus and many other minerals unless we break them down before ingestion. (See my post on soaking grains and beans.)

Commercially raised non-ruminate livestock like pigs, chickens, turkeys, etc. are usually fed grains like maize (corn) and legumes like soybeans. They also cannot digest the phytates. When these non-ruminates eat seeds and beans (containing phytates) the unabsorbed phytate passes through the GI tract and elevates the amount of phosphorus in the manure.

If the bagged compost you buy has manure from non-ruminants, you can bet it probably has an excess of phosphorus. (If it's home-grown, and the non-ruminant farm animals are not fed grains and soy, you probably have great compost!) Excess phosphorus can kill off the mychorizzal-forming fungi who perform the process necessary for the plant's ability to absorb micronutrients; it also leads to eutrophication such as reduction in water quality and reduction of fish populations in our creeks, streams, lakes and rivers.

On the other hand, ruminates like cattle, goats, sheep, and deer with multiple stomachs are able to digest the phytates during the fermentation process that goes on within their stomachs (which includes chewing their "cud"). Their manure would be the better bet for compost as far as phosphorus content, if it is otherwise healthy.

Alert: You should never assume your garden needs NPK, or how much, without a soil test.
If you choose to be organic for yourself, your family, and the planet, as I do, there are many choices better than commercial chemical fertilizers. Chemical fertilizers are salts, and salts sterilize the soil... sometimes little by little, but ultimately chemically fertilized soil is mostly dead soil.

If your garden needs phosphorus, you can buy bone meal, acidulated or ground bone, depending on your needs and local availability. Bone meal can contain anywhere from 20 to 30 percent phosphorus, determined by whether the bones were steamed or not.

You could also use rock phosphate if your soil needs phosphorus; however rock phosphate takes a long time to break down when soils are more alkaline than acidic. I use soft rock phosphate in the form of CalPhos if I need phosphate because the plants can immediately use it. It's also great to put on the compost pile if you need phosphorus.

Again, be safe and have a
soil test done!