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Historical and Traditional Uses of Ashes and Charcoal in Food and Medicine PDF

2012·0.338 MB·other
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by Charlotte O'Neil| 2012| 0.338| other

About Historical and Traditional Uses of Ashes and Charcoal in Food and Medicine

<p>The theory behind the book is that people in the past used to eat a lot more minerals in the form of ashes and charcoal in their food and that since we abandoned this practice about 100+ years ago, we have become weaker and sicker. I describe many of the ways that people incorporated ashes and charcoal into their diet and lifestyle in the past, either intentionally or by happenstance, and include some recipes adapted to modern situations based on those historical practices. I also included some of the fun or whimsical facts about some of the uses to which ashes have been put in traditional societies, like, for example, adding extra kick to plant-based recreational drugs such as betel nuts or chewing tobacco. If you've ever wanted to make pretzels or bagels but stopped where you got to the part where you have to put on safety goggles and rubber gloves for protection, you will be interested to learn that natural, ash-based lye is safe to handle. The book includes recipes for charcoal crackers and medicinal charcoal biscuits; how to make ashes, charcoal and lye, how to make your own pH testing strips, various ways to make the various medicines used, nixtamalizing corn/maize, ramen noodles and much more. </p><p>This book is designed with the Kindle in mind but try to open it at some time on a computer using the free Kindle for PC or Mac so you can enjoy all the links to video and other literature that I have dispersed throughout the book.</p>

Detailed Information

Author:Charlotte O'Neil
Publication Year:2012
Language:other
File Size:0.338
Format:PDF
Price:FREE
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