Monthly Archives: May 2016

Oak Island Post

I do not think his theories are correct, but the article contains information that we can use. Mr. Bowdoin is not aware of the existence of Nolan’s Cross and all the information uncovered by Dan & David Blankenship, and the Lagina brothers. I find it interesting that he said he saw the 90 foot stone in Creighton’s book store, and that motivated him to get other adventurous investors and secure a Canadian permit. Later in the article he writes that he does not think there were symbols on the rock, because he does not think they could have worn off. His beliefs seem to differ radically from the man who was in charge of the first boring. Does anyone know who that nameless man was? In the first paragraph the article references a story published years before by Josephine Fedra, and I cannot locate those archives, it may contain more useful facts.
OakIslandCollierMagazine

Warning People For Over 100 Years!

The title of the article published in Collier’s Magazine in 1905 is
DANGERS OF FOOD ADULTERATION, by Dr. Wiley
It is amazing how applicable this article is 100 years later, and I consider this a MUST READ article.

Collier's Magazine September 1905
Collier’s Magazine September 1905

I found this article when I was researching the Oak Island Mystery and am sharing it because I found it eye-opening. They knew it was wrong to add chemicals to food as soon as companies started to defile the food the average consumer purchases.

The entire article is valuable, but this quote stood out, “There is a physical danger when the adulteration is of a nature to threaten health.” Dr. Wiley is insightful and this article proves that it is not new, news that eating real food is valuable and eating a box of chemicals is not. Please think about why you eat, and do not be seduced by convenience. What you choose to deliver to your cells is among the most important decisions that you will make each day, choose wisely. The most helpful thought for me as I stand in front of my open refrigerator, is to think of what vitamins and minerals will be in my next bite. Take the time to consider if you have eaten enough water soluble vitamins that day. Think of your last meal, and how long ago it was, are you sending food into a clean and ready stomach or are you mixing it with other foods that have a different processing time.

Your body is an amazing machine, would you add just any old ingredients to any other machine and just hope for the best? The instructions for your miraculous body are simple, eat real food.images-1 I like to add one more set of instructions that are not held in popular belief, but I believe in 100%, and that is to enjoy what you have chosen to eat. If you have decided to put it in your mouth do not confuse your system by feeling guilty about your choice, or even worse feeling resentful because you want something else. Be aware of that resentful feeling because I think it has more an effect on digestion then science has been able to prove to date. Marketing, and even the production of food that makes it melt in your mouth, is naturally appealing to most. Stand firm and forbid that fake food to enter your inner sanctum and stop those resentful thoughts from entering your mind. You are not eating to satisfy your taste buds, you are wiser than that and are eating to supply energy to your system. Eating is important, but it is not the most important thing you are on this planet to do, so eat to give your body energy to get the other important accomplishments done during your lifetime.

Dr. Wiley warned in 1905, “the most objectionable form of food adulteration is that which seeks to deceive the consumer.” Greedy companies are still hiding bad food products under healthy labels, and you have to do some fancy sleuthing to find good ingredients. It is challenging, but it is worth the effort to search out quality food for your body to run on.

Dr. Wiley called for “NO FALSE LABELS”
For your information, Monsanto was founded in 1901, and I wonder if this article was addressed to that companies contamination of our food.

You have heard the famous quote about those that do not study history are doomed to repeat it, but are the people who study history doomed to stand back and watch others repeat it?
Do not be an ostrich, stand firm and pull your head out of the sand BEFORE you open up your mouth to take a bite.
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This is an advertisement from the 1905 Collier Magazine.
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DIY Apple Cider Vinegar

images-1It is in the news, Apple Cider Vinegar is good for you, Ostrich Free Diet is here to help make it more enjoyable to deliver the benefits to your cells. Some people like the taste of vinegar, so just do your shot a day. For those of you that do not find straight vinegar pleasant, and it makes your eyes water, let me show you how to ‘sneak it in.’

Tomatoes do a marvelous job of covering up the vinegar. You can put a shot in tomato juice and it will taste “Bloody Healthy.” My new favorite recipe to keep in a jar in the fridge is “Tomali”
2 tomatoes – chopped in the pot so you do not lose the juice
1 head of chopped broccoli
1 finger of ginger and turmeric root
1 bunch chopped cilantro
2TPepper and Celtic or Himalayan salt to taste
Boil it all in 3 cups of water for thirty minutes – magic happens with the cooking tomatoes and broccoli. If you want to add a cup of quinoa for the last ten minutes of cooking it will make your jar of tomali more filling.
After it cools place in 12 ounce jars with one-two shots of apple cider vinegar in each jar. Put a lid on it and snack on a jar a day – this recipe packs a punch so eat as often as you can.

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Make your own homemade Apple Cider Vinegar
This is my Grandmothers recipe:
She used our large jugs of vinegar for everything from tonics to cleaning. I still use her recipe to this day. If you do not want to make your own purchase the cloudy Apple Cider Vinegar from the grocery store that says ‘unfiltered.’ The clear apple cider vinegar does not have the powerful health benefits.

APPLE CIDER VINEGAR
Ingredients
Scraps from 10 apples, or 5 whole apples
water
Equipment
1-gallon jar
Large rubber band
Instructions
Before you can make your raw apple cider vinegar, you must first make hard apple cider. Wash the apples and coarsely chop into pieces no smaller than 1 inch. Remove the stems and the apple seeds. Put the chopped apples into a 1-gallon glass jar. The chopped apples should at least fill half the container. Pour in room temperature natural spring water until the chopped apples are completely covered, while leaving a couple of inches at the top. Now, cover the top of the glass jar with cheesecloth and put a large rubber band to hold it in place.
Leave on the counter for about one week, gently mixing twice a day. Bubbles will begin to form as the sugar ferments. Smelling this happen brings back delicious memories for me. In about one week, when the apple scraps no longer float and sink to the bottom of the jar, the hard apple cider is ready. Taste it to see if it is the right acidity level for you, if it is too strong dilute it with some water. Strain out the apple scraps and pour the hard apple cider into clean glass jars. Store in the cabinet or pantry out of direct sunlight. Raw apple cider vinegar doesn’t go bad, but if you find a growth on top just strain it and dilute with a bit of water if the taste has become too strong.

Even though this tastes acidic, it is actually one of the best ways to make your body alkaline. Apple Cider Vinegar turns alkaline when mixed with your stomach acid. Today we know disease cannot form in an alkaline environment, THANKS GRANDMOM!

If you would like to read more old-fashioned recipes and tonics handed down from my grandmother who lived on Oak Island. She credited her healing ability to the recipes she learned from the original inhabitants of Nova Scotia.
There are many historical associations about Oak Island that have not been addressed to date, and I hope this book brings a new perspective to the mystery, and old ideas to refreshing health.
Paperback: Oak Island Connection
ebook: Oak Island Connection