tag:blogger.com,1999:blog-22589478587443972892024-02-07T00:58:27.941-05:00"FOOD DIVERSITY NOW .COM inc."Food Diversity How? Food Diversity NOW!Anonymoushttp://www.blogger.com/profile/13398498597290040742noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-2258947858744397289.post-37086630973852661832013-04-04T17:42:00.001-04:002013-04-14T20:36:09.337-04:00"A List of Wild and Invasive Edibles for Cultivation and Consumption" This is a List of Plants which are widely distributed through-out
the United States which are too wild and Invasive to lend themselves
ideally to profitable agricultural purposes for the average farmer
(though it CAN be done in some cases given special considerations).<br />
<br />
Because of this Fact they are wide spread and available, often right in
your own yard or in the edges of wooded areas and in fields and along
roadsides (though roadside cultivation runs risk of chemical
contamination from roadway pollution... always flush the root systems
with water for at least 12 to 24 hours and wash thoroughly before eating
ANYTHING found in a ditch or along a roadway... and consume at own risk
and ONLY as a last resort.).<br />
<br />
They are extremely
edible and high in nutritional value. These plants can be used to
supplement your diet to ensure good nutrition even while abstaining from
an ever increasing list of known G.M.O. produce which previously
provided this nutrition.<br />
<br />
Furthermore... because the
vast majority of these plants are widely considered to be "weeds to be
eradicated" or "undesirable plant species" (even though in many cases
they contain MORE of a given nutrient by weight than their agricultural
counterparts from which that nutrient is typically obtained) The odds
that any company would attempt to genetically Modify them or that they
would be capable of hybridization through cross-pollination with known
G.M.O. species are EXTREMELY unlikely.<br />
<br />
For if
nothing more than THAT reason alone... knowing and eating these plants
on a daily basis presents a good, long term viable alternative to
purchasing and consuming potentially long term DANGEROUS or unhealthy
Genetically Modified Produce which may have severe long term negative
impacts on the environment, food sustainability, and public health.<br />
<br />
SOURCE: WikiHow at <a href="http://www.wikihow.com/Find-Wild-Edible-Plants" target="_blank">http://www.wikihow.com/</a> (with added personal commentary in some instances)<br />
<br />
<b>GRASS: <span data-ft="{"tn":"K"}" id=".reactRoot[325].[1][2][1]{comment612428155452760_612430592119183}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[325].[1][2][1]{comment612428155452760_612430592119183}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[325].[1][2][1]{comment612428155452760_612430592119183}.0.[1].0.[1].0.[0].[0][2].0.[0]">Easiest
wild edible EVER! All grass is edible. Anything under 6" is
easy to chew and digest. The flavor ranges from intensely sweet to mild
to bitter - anyone who's tasted a shot of wheat-grass knows just how
sweet grass can be. Grass that's over 6" can either be chewed for juice
and spit out, or run through a manual wheat-grass juicer for a healthy
shot.</span></span></span></b><br />
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<span class="messageBody" data-ft="{"type":3}"><span class="userContent">Dandelion
(taraxacum officinale): The young unfolding greens in the center are
great raw. The entire plant can be steamed. The flower is the best part.
Pick it off the stem, and with your fingers pinch off the green base of
the flower, so there's no white sap (the sap is very bitter). You're
left with a sweet, meaty, filling wild food that can be found in
incredible abundance. also the roots are a mild coffee substitute if
dried and ground... </span></span></h5>
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<span class="messageBody" data-ft="{"type":3}"><span class="userContent"> </span></span></h5>
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<span class="messageBody" data-ft="{"type":3}"><span class="userContent">Cress
(cardamine spp): This is one of the many wild plants in the mustard
family common in cities. When young, the leaves are excellent raw, with a
mild mustard flavor. As they get older the full plants can be steamed,
just as you would prepare mustard greens at home.</span></span></h5>
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<span class="messageBody" data-ft="{"type":3}"><span class="userContent">Tiger
Lily: The Tiger Lily, bears large, fiery orange flowers covered by
spots. The name tiger probably refers to the spots on the petals. The
bulbs of its plants are boiled and eaten in some countries, especially
China. They taste like potatoes. <br /> <br /> The flowers of this perennial
can grow up to three inches in width. The Tiger Lily is also known as
the Ditch Lily as it is found in and around ditches in large parts of
America. <br /> <br /> The Tiger Lily has a strong, sweet and distinctively
lily smell. Besides producing a stunning spectacle, most parts of this
plant are edible. There are two varieties of the Tiger Lily:<br /><span class="text_exposed_show"> <br /> The Oriental Variety: Propagates through bulbs that form at leaf axils.<br /> The Common Wildflower Variety: Propagates by tuberous roots.</span></span></span></h5>
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<span class="messageBody" data-ft="{"type":3}"><span class="userContent"><span class="text_exposed_show"> </span></span></span><b>
<span class="userContent">SilverBerry:
Look for berries on ornamental shrubs, such as this silverberry.
Ebbing's silverberry is frequently planted in cities as bushes and
hedges - but it will escape into any disturbed habitat and form
thickets. The stems, foliage, and berries are all speckled with silver.
The red berries are excellent when fully ripe.</span></b><br />
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<span class="messageBody" data-ft="{"type":3}"><span class="userContent">Plantain
(plantago lanceolata): Young leaves in the center are good raw - have a
slight salty flavor. There's both a common and an English plantain,
that are very similar.</span></span><span class="messageBody" data-ft="{"type":3}"><div>
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<span class="userContent">Wild
onion (allium spp): Very common in areas that are mowed. A very mild
onion that is excellent raw. Harvest bunches of it and use it just like
scallions.</span></div>
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<div>
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<span class="userContent"> </span><span class="messageBody" data-ft="{"type":3}"><span class="userContent">Sow
thistle (sonchus spp): The young leaves are decent - treat it like
dandelion, and try and avoid the bitter latex sap. Sow thistle has
excellent yellow flowers very similar to dandelion, yet even better,
that's prepared the same way and eaten raw. Unlike dandelion, sow
thistle has an upright stalk and a more prickly-looking thistle-like
appearance.</span></span><br />
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<span class="messageBody" data-ft="{"type":3}"><div>
<span class="userContent"> </span><span class="messageBody" data-ft="{"type":3}"><span class="userContent">Dead-nettle
(lamium purpureum): Another Lamium, just like henbit. It's eaten the
same way - and will also form huge carpets covering the ground,
especially in spring.</span></span></div>
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<span class="userContent"> </span><span class="messageBody" data-ft="{"type":3}"><span class="userContent"> </span></span></div>
<div>
<span class="messageBody" data-ft="{"type":3}"><span class="userContent">Henbit
(lamium amplexicaule): Another plant entirely edible raw. It's a
Lamium, a very mild mint. Like chickweed, it has a sweet, grassy flavor -
pluck off the tops to avoid the stems. This plant will form huge
carpets in places, very early in the year, with an understory of
chickweed beneath it.</span></span><br />
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<span class="messageBody" data-ft="{"type":3}"><span class="userContent"> </span></span><span class="messageBody" data-ft="{"type":3}"><span class="userContent">Wood
Sorrel (oxalis spp): The whole plant is great raw - it has a nice acid
flavor, refreshing. The flowers of the cosmopolitan weeds are yellow,
but many varieties grow in the wild with pinkish flowers. This is a
plant extremely common not only in lawns and cleared areas, but also
deep in the wilderness. It should not be consumed in any quantity as it
contains relatively high levels of toxic oxalic acid.</span></span></div>
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<br />
<span class="messageBody" data-ft="{"type":3}"><span class="userContent"> </span></span><span class="messageBody" data-ft="{"type":3}"><span class="userContent">Chickweed
(stellaria media): The entire plant can be eaten raw. It has a sweet,
grassy flavor. If you want to avoid the stems, and eat mostly the new
growth, pluck off the tops and eat those.</span></span></div>
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<span class="messageBody" data-ft="{"type":3}"><span class="userContent">Asparagus: Wild asparagus is common in many parts of North America, Europe and
West Asia. It is very similar to asparagus that you find in your grocery
store but has a lot thinner stalk. It typically resembles a cluster of
green fingers. The mature plant is fern-like with red berries. The
plant’s flowers are small and green in color.Wild asparagus is most
common between March and June. It is a great source of Vitamin C,
thiamine and potassium. You can eat it raw or boil it.</span></span></h5>
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<span style="font-size: small;">Amaranth (<i>Amaranthus retroflexus</i> and other species)</span></h5>
<h3>
<span style="font-size: small;"> Native to the Americas but found on most continents, amaranth is an
edible weed. You can eat all parts of the plant, but be on the look out
for spines that appear on some of the leaves. While not poisonous,
amaranth leaves do contain oxalic acid and may contain large amounts of
nitrates if grown in nitrate-rich soil. It’s recommended that you boil
the leaves to remove the oxalic acid and nitrates. Don’t drink the water
after you boil the plant. With that said, you can eat the plant raw if
worse comes to worst in smaller quantities. </span></h3>
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<h3>
</h3>
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<h3>
<span style="font-size: small;"><span style="font-size: small;">B</span>urdock <i>(Arctium lappa)</i></span></h3>
<h3>
<span style="font-size: small;"><i> </i>Medium to large-sized plant with big leaves and purplish thistle-like
flower heads. The plant is native to the temperate areas of the
Eastern Hemisphere; however, it has been naturalized in parts of the
Western Hemisphere as well. Burdock is actually a popular food in Japan.
You can eat the leaves and the peeled stalks of the plant either raw or
boiled. The leaves have a bitter taste, so boiling them twice before
eating is recommended to remove the bitterness. The root of the plant
can also be peeled, boiled, and eaten.</span></h3>
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<h3>
<span style="font-size: small;">Cattail (<i>Typha</i>)</span></h3>
<h3>
<span style="font-size: small;"> Known as cattails or punks in North America and bullrush and reedmace in
England, the typha genus of plants is usually found near the edges of
freshwater wetlands. Cattails were a staple in the diet of many Native
American tribes. Most of a cattail is edible. You can boil or eat raw
the rootstock, or rhizomes, of the plant. The rootstock is usually found
underground. Make sure to wash off all the mud. The best part of the
stem is near the bottom where the plant is mainly white. Either boil or
eat the stem raw. Boil the leaves like you would spinach. The corn
dog-looking female flower spike can be broken off and eaten like corn on
the cob in the early summer when the plant is first developing. It
actually has a corn-like taste to it.</span></h3>
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<h3>
<span style="font-size: small;">Clovers <i>(Trifolium)</i></span></h3>
<h3>
<span style="font-size: small;"><i> </i>Lucky you-clovers are actually edible. And they’re found just about
everywhere there’s an open grassy area. You can spot them by their
distinctive trefoil leaflets. You can eat clovers raw, but they taste
better boiled.</span></h3>
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<br />
<b><span style="font-size: small;"> Chicory <i>(Cichorium intybus)</i></span></b><br />
<br />
<h3>
<span style="font-size: small;">You’ll find chicory growing in Europe, North America, and Australia.
It’s a bushy plant with small blue, lavender, and white flowers. You can
eat the entire plant. Pluck off the young leaves and eat them raw or
boil them. The chicory’s roots will become tasty after boiling. And you
can pop the flowers in your mouth for a quick snack.</span></h3>
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<h3>
<span style="font-size: small;">Curled Dock <i>(Rumex crispus)</i></span></h3>
<h3>
<span style="font-size: small;"><i> </i>You can find curled dock in Europe, North America, South America, and
Australia. It’s distinguished by a long, bright red stalk that can reach
heights of three feet. You can eat the stalk raw or boiled. Just peel
off the outer layers first. It’s recommend that you boil the leaves with
several changes of water in order to remove its naturally bitter taste.</span></h3>
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</h3>
<h3>
<span style="font-size: small;">Field Pennycress <i>(Thalspi vulgaris)</i></span></h3>
<h3>
<span style="font-size: small;"><i> </i>Field Pennycress is a weed found in most parts of the world. Its growing
season is early spring to late winter. You can eat the seeds and leaves
of field pennycress raw or boiled. The only caveat with field
pennycress is not to eat it if it’s growing in contaminated soil.
Pennycress is a hyperaccumulator of minerals, meaning it sucks up any
and all minerals around it. General rule is don’t eat pennycress if it’s
growing by the side of the road or is near a Superfund site.</span></h3>
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<h3>
<span style="font-size: small;">Fireweed <i>(Epilobium angustifolium)</i></span></h3>
<h3>
<span style="font-size: small;"><i> </i>This pretty little plant is found primarily in the Northern Hemisphere.
You can identify fireweed by its purple flower and the unique structure
of the leaves’ veins; the veins are circular rather than terminating on
the edges of the leaves. Several Native American tribes included
fireweed in their diet. It’s best eaten young when the leaves are
tender. Mature fireweed plants have tough and bitter tasting leaves. You
can eat the stalk of the plant as well. The flowers and seeds have a
peppery taste. Fireweed is a great source of vitamins A and C.</span></h3>
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<h3>
<span style="font-size: small;">Purslane <i>(Portulaca oleracea)</i></span></h3>
<h3>
<span style="font-size: small;"><i> </i>While considered an obnoxious weed in the United States, purslane can
provide much needed vitamins and minerals in a wilderness survival
situation. Ghandi actually numbered purslane among his favorite foods.
It’s a small plant with smooth fat leaves that have a refreshingly sour
taste. Purslane grows from the beginning of summer to the start of fall.
You can eat purslane raw or boiled. If you’d like to remove the sour
taste, boil the leaves before eating.</span></h3>
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<h3>
<span style="font-size: small;">White Mustard <i>(Synapsis alba)</i></span></h3>
<h3>
<span style="font-size: small;"><i> </i>White mustard is found in the wild in many parts of the world. It blooms
between February and March. You can eat all parts of the plant- seeds,
flowers, and leaves.</span></h3>
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<h3>
<b><span style="font-size: small;"><i><span style="font-size: small;">Pa</span>w Paw (Asimina triloba)</i>, the common pawpaw, is a species of <i>Asimina</i>(the pawpaw genus) in the same plant family (the Annonaceae) as the custard-apple, cherimoya, sweetsop, ylang-ylang and soursop. The pawpaw is native to the Eastern, Southern, and Midwestern United States and adjacent southernmost Ontario, Canada, from New York west to southeastern Nebraska, and south to northern Florida and eastern Texas. The pawpaw is a patch-forming (clonal) understory
tree found in well-drained, deep, fertile bottom-land and hilly upland
habitat, with large, simple leaves and large fruits. The paw paw is the
largest edible fruit indigenous to the United States.</span></b></h3>
<sup class="reference" id="cite_ref-KSU_2-1"><a href="http://en.wikipedia.org/wiki/Common_pawpaw#cite_note-KSU-2"></a></sup><br />
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<h2>
<span style="font-size: small;"><b>Lambs Quarters</b></span><span style="font-size: small;"><b> </b></span></h2>
<span style="font-size: small;"><b>Also known as goosefoot, lamb’s quarters grows wild in many
places, and the leaves and young stems can be boiled and eaten like
spinach (it even has a spinach-y taste). Lamb’s quarters is a relative
of quinoa, and its seeds are high in protein, making it another
important survival food.</b></span><br />
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<h3>
<span style="font-size: small;">Source: <a href="http://www.artofmanliness.com/2010/10/06/surviving-in-the-wild-19-common-edible-plants/" target="_blank">http://www.artofmanliness.com</a></span></h3>
<h3>
<span style="font-size: small;"> <a href="http://www.wikihow.com/Find-Wild-Edible-Plants" target="_blank">http://www.wikihow.com/</a></span></h3>
<h3>
<span style="font-size: small;"> <a href="http://en.wikipedia.org/wiki/File:Asimina_triloba3.jpg" target="_blank">http://en.wikipedia.org/</a> </span></h3>
<h3>
<span style="font-size: small;"><a href="http://news.discovery.com/adventure/survival/guide-to-common-edible-wild-plants.htm" target="_blank">http://news.discovery.com/</a></span></h3>
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Anonymoushttp://www.blogger.com/profile/13398498597290040742noreply@blogger.com0tag:blogger.com,1999:blog-2258947858744397289.post-38104436220855190952013-04-04T09:01:00.004-04:002013-04-04T09:01:53.374-04:00Eating WILD!<h3 class="post-title entry-title" itemprop="name">
New Page under development for FOOD DIVERSITY NOW .COM inc.</h3>
<h3 class="post-title entry-title" itemprop="name">
<span style="font-size: x-small;">Wild <span style="font-size: x-small;">Edible <span style="font-size: x-small;">Recipe Page coming soon! Right NOW the page Looks Like this:</span></span></span> </h3>
<h3 class="post-title entry-title" itemprop="name">
</h3>
<h3 class="post-title entry-title" itemprop="name">
"Wild Edible Recipe's! :P"
</h3>
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</div>
This Page is currently under development.<br />
<br />
<br />
At this time this page exists as a Layout marker only.<br />
<br />
<br />
A List of Recipes will be added here under this Page Title at a later Date.<br />
<br />
<br />
Sorry for any Inconvenience... Please Check back for Updates.<br />
<br />
<br />
HAVE A NICE DAY!!! and please... ENJOY THE REST OF THE SITE!!! :) :) :)<br />
<br />
<br />
<br />
But SOON it will Have a List of Mouth watering Recipes that substitute and include WILD EDIBLE PLANTS as their main focal ingredients or as seasonings or secondary ingredients... complete with full ingredient Lists, Directions, and full color illustration!<br />
<br />
Check Back regularly to keep up with the on going progress to this page and the site, and remember that we VALUE your contributions and input!<br />
<br />
Stop By the new chat feature DIVERSITY CHAT and tell us about YOUR Wonderful recipe ideas TODAY! ALL submissions will receive equal consideration for inclusion on the site page, but if we get an overload of suggestions we MAY have to do a best of the best kinda thing... or pick out individual recipes of common dishes or themes.<br />
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We LOVE it when our Visitors get involved and Look forward to reading your AWESOME recipe ideas!<br />
<br />
Just Because you are eating WILD.... Does NOT mean you Can't have DELICIOUS, NUTRITIOUS meals your whole Family will LOVE!Anonymoushttp://www.blogger.com/profile/13398498597290040742noreply@blogger.com0tag:blogger.com,1999:blog-2258947858744397289.post-16812594549074276702013-04-01T02:59:00.003-04:002013-04-04T07:02:52.329-04:00"Call for Scientific Community Support" FOOD DIVERSITY NOW .COM inc. is Currently seeking active participation and support from accredited and professional people in the scientific community to help isolate, analyze, test, and release findings on non traditional agricultural products and wild edibles that may qualify for future public consumption, agricultural production, and mass processing and distribution. We need qualified researchers, Horticulturists, Agricultural scientists and Engineers, Nutritional experts, Doctors,Wilderness and survival experts, Legal experts and Representation, as well as those qualified in the fields of Marketing, advertising, fund raising, Human resources, and environmental impact scientists.<br />
<br />
If you are qualified in any of these fields of study or practices or a related practice or field of study, and would Like to invest your time and services to aid in the cause of ensuring future public health and safety and environmental protection against untested, unregulated G.M.O. agricultural endeavors... please contact the Founder or set up an appointment to speak directly with me by using the contact gadget at the lower left of this Blog site, or send me an email to newheritageseedfoundation@yahoo.com.<br />
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Only through the active participation of the public AND the scientific community can we succeed and progress can be made to restore hope and security to the future of the Human food supply in the United States of America and ensure a minimized impact to the environment and our political and economic structure. This means WE NEED YOU!!!... not JUST us here at FOOD DIVERSITY NOW .COM inc. ... but ALL of us if the future of our race is to continue to prosper and survive in good health.<br />
<br />
For those who decide to invest their efforts, your contributions will not go unnoticed by the future generations to come... and only through the well meaning contributions of people Like YOU can we hope to reach that point, and it is those early selfless contributors that are most needed, most influential, and most critical to our success...<br />
Thank you... sincerely;<br />
Jason A. Dennison<br />
Founder and Author of:<br />
FOOD DIVERSITY NOW .COM inc.<br />
Anonymoushttp://www.blogger.com/profile/13398498597290040742noreply@blogger.com0tag:blogger.com,1999:blog-2258947858744397289.post-39737405011502904452013-03-30T23:35:00.002-04:002013-04-04T06:56:26.192-04:00"Conversion of Wild Edibles to Agriculture" Many "Wild" species are known to exist which are readily available at
different times of year in the wild... many MORE than there are plants
which are currently considered agricultural. In most cases these plants
HAVE been used in past history to great success in agriculture in many
parts of the world, and also in many cases they are considered just as
safe and just as, if not more as in many instances, nutritious as there
currently accepted agricultural counter parts.<br />
<br />
Often these plants have been reduced to the status of weed's or
undesirable plant species... not due to nutritious deficiency... but
usually due to nothing more than the fact that they have fallen out of
popularity or have previously not been realized as edible in nature
until recent times. Examples range from the lowly thistle and cat tail
and pine, and range to the sweet flavored and ginormous edible wild
potato plant which is considered a substitute for agricultural potato in
many parts of the world... where often a single specimen can grow large
enough to feed a village, or an entire family for a week or more from a
single wild potato! The list of possibilities is extensive and as often
there are many substitutes available for a single plant species (like
the potato) research will be required to assess which would be best
adapted based on size, adaptability to agriculture, taste, texture, and
nutritional value.<br />
<br />Anonymoushttp://www.blogger.com/profile/13398498597290040742noreply@blogger.com0tag:blogger.com,1999:blog-2258947858744397289.post-20399350154049339662013-03-30T05:36:00.000-04:002013-03-30T23:05:32.100-04:00"A Shoppers Guide to Non G.M.O. (or G.E. as it is also called) Foods You Can Buy!"I could spend a year or more researching this topic, or I could send you straight to the current authority on the subject... which I think is a Better Alternative. For the complete Shoppers Guide in easy to download P.D.F. Form... check out the Link Below:<br />
<br />
Source: Center for Food Safety<br />
<br />
<a href="http://www.centerforfoodsafety.org/files/cfs-shoppers-guide1_94012.pdf" target="_blank">Center for Food Safety Shoppers Guide (P.D.F.)</a><br />
<br />
<a href="http://www.centerforfoodsafety.org/about-us" target="_blank">Center for Food Safety Website</a><br />
<br />
<br />
I Also Refer you to their Website for more Information on the current battle against the invasion of G.M.O. or "genetically engineered" food sources in our supermarkets. These people know their stuff and are very active in trying to protect consumers, and though I am NOT affiliated with them (Though I have signed up as a member to their site and encourage others to do so...) I fully support and Endorse their on-going efforts and view them as "Fellow Combatants" who, though approach the situation differently than I do, are fighting the same Battle as I am, only from a separate front. Only when we as a people come together and do all we can to fight this ongoing Invasion into our Farms and food supply From ALL angles can we hope to secure a better future for the generations which are to follow us and who must receive this Planet from us and its food supply Once WE are gone.Anonymoushttp://www.blogger.com/profile/13398498597290040742noreply@blogger.com0tag:blogger.com,1999:blog-2258947858744397289.post-6128084442123673722013-03-29T03:57:00.004-04:002013-03-29T04:14:27.602-04:00"A listing of All Current U.S.D.A. Approved Vegetables in the United States of America." Vegetables:<br />
<br />
Artichoke<br />
Asparagus<br />
dry, edible Bean (snap or green Lima)<br />
Table Beet<br />
broccoli (including brocoli raab)<br />
Brussels sprouts<br />
Cabbage (including chinese)<br />
Carrot<br />
Cauliflower<br />
Celeriac<br />
Celery<br />
Chive<br />
Collards (including Kale)<br />
Cucumber<br />
Edamame<br />
Eggplant<br />
Endive<br />
Garlic<br />
Horseradish<br />
Kohlrabi<br />
Leek<br />
Lettuce<br />
Melon (all types)<br />
Mushroom (cultivated)<br />
Mustard and other Greens<br />
Okra<br />
Pea (Garden, English, or Edible Pod)<br />
Onion<br />
Opuntia<br />
Parsley<br />
Parsnip<br />
Pepper<br />
Potato<br />
Pumpkin<br />
Radish (all Types)<br />
Rhubarb<br />
Rutabaga<br />
Salsify<br />
Spinach<br />
Squash (summer and winter)<br />
Sweet Corn<br />
Sweet Potato<br />
Swiss Chard<br />
Taro<br />
Tomato (including Tomatillo)<br />
Turnip<br />
Watermelon<br />
<br />
These lists are not intended to be all inclusive, but rather to provide examples of the most common specialty crops. This web page will be updated as U.S. Department of Agriculture receives new questions about the eligibility of various crops. <br />
<br />
Source: U.S.D.A. website: <a href="http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateJ&page=SCBGPDefinitions" target="_blank">http://www.ams.usda.gov/</a>Anonymoushttp://www.blogger.com/profile/13398498597290040742noreply@blogger.com0tag:blogger.com,1999:blog-2258947858744397289.post-6284607650863415162013-03-29T03:53:00.002-04:002013-03-29T04:15:04.970-04:00"A listing of All Current U.S.D.A. Approved Medicinal Herbs in the United States of America." Medicinal Herbs:<br />
<br />
Artemisia<br />
Arum<br />
Astragalus<br />
Boldo<br />
Cananga<br />
Comfrey<br />
Coneflower<br />
Fenugreek<br />
Feverfew<br />
Foxglove<br />
Ginko Biloba<br />
Ginseng<br />
Goats Rue<br />
Goldenseal<br />
Gypsywort<br />
Horehound<br />
Horsetail<br />
Lavender<br />
Liquorice<br />
Marshmallow<br />
Mullein<br />
Passion Flower<br />
Patchouli<br />
Pennyroyal<br />
Pokeweed<br />
St.John's Wort<br />
Senna<br />
Skullcap<br />
Sonchus<br />
Sorrel<br />
Stevia<br />
Tansy<br />
Urtica<br />
Witch Hazel<br />
Wood Betony<br />
Wormwood<br />
Yarrow<br />
Yerba Buena<br />
<br />
These
lists are not intended to be all inclusive, but rather to provide
examples of the most common specialty crops. This web page will be
updated as U.S. Department of Agriculture receives new questions about
the eligibility of various crops.<br />
<br />
Source: U.S.D.A. website: <a href="http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateJ&page=SCBGPDefinitions" target="_blank">http://www.ams.usda.gov/</a>Anonymoushttp://www.blogger.com/profile/13398498597290040742noreply@blogger.com0tag:blogger.com,1999:blog-2258947858744397289.post-48872564483011235832013-03-29T03:47:00.002-04:002013-04-01T03:15:48.742-04:00"A listing of All Current U.S.D.A. Approved Culinary Herbs and Spices in the United States of America."Culinary Herbs and Spices:<br />
<br />
Ajwain<br />
Allspice<br />
Angelica<br />
Anise<br />
Annatto<br />
Artemisia (All types)<br />
Asafetida<br />
Basil (All Types)<br />
Bay (Cultivated)<br />
Bladder Wrack<br />
Bolivian Coriander<br />
Borage<br />
Celendula<br />
Chamomile<br />
Candle Nut<br />
Caper<br />
Caraway<br />
Cardamom<br />
Cassia<br />
Catnip<br />
Chervil<br />
Chicory<br />
Cicely<br />
Cilantro<br />
Cinnamon<br />
Clary<br />
Cloves<br />
Comfrey<br />
Common Rue<br />
Coriander<br />
Cress<br />
Cumin<br />
Curry<br />
Dill<br />
Fennel<br />
Fenugreek<br />
File' (gumbo, cultivated)<br />
Fingerroot<br />
French Sorrel<br />
Galangal<br />
Ginger<br />
Hops<br />
Horehound<br />
Hyssop<br />
Lavender<br />
Lemon Balm<br />
Lemon Thyme<br />
Lovage<br />
Mace<br />
Mahlab<br />
Malabathrum<br />
Marjoram<br />
Mint (All types)<br />
Nutmeg<br />
oregano<br />
Orris Root<br />
Paprika<br />
Parsley<br />
Pepper<br />
Rocket (Arugula)<br />
Rosemary<br />
Rue<br />
Saffron<br />
Sage (All types)<br />
Savory (All types)<br />
Tarragon<br />
Thyme<br />
Turmeric<br />
Vanilla<br />
Wasabi<br />
Water Cress<br />
<br />
These
lists are not intended to be all inclusive, but rather to provide
examples of the most common specialty crops. This web page will be
updated as U.S. Department of Agriculture receives new questions about
the eligibility of various crops.<br />
<br />
Source: U.S.D.A. website: <a href="http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateJ&page=SCBGPDefinitions" target="_blank">http://www.ams.usda.gov/</a>Anonymoushttp://www.blogger.com/profile/13398498597290040742noreply@blogger.com0tag:blogger.com,1999:blog-2258947858744397289.post-89260483466964318022013-03-29T03:43:00.002-04:002013-03-29T04:15:52.552-04:00"A listing of All Current U.S.D.A. Approved Fruits and Tree Nuts in the United States of America."Fruits and Tree Nuts:<br />
<br />
Almond<br />
Apple<br />
Apricot<br />
Avocado<br />
Banana<br />
Blackberry<br />
Blueberry<br />
Breadfruit<br />
Cacao<br />
Cashew<br />
Citrus<br />
Cherimoya<br />
Cherry<br />
Chestnut (for nuts)<br />
Coconut<br />
Coffee<br />
Cranberry<br />
Currant<br />
Date<br />
Feijou<br />
Fig<br />
Filbert (Hazelnut)<br />
Gooseberry<br />
Grape (including Raisin)<br />
Guava<br />
Kiwi<br />
Litchi<br />
Macadamia<br />
Mango<br />
Nectarine<br />
Olive<br />
Papaya<br />
Passion fruit<br />
Peach<br />
Pear<br />
Pecan<br />
Persimmon<br />
Pineapple<br />
Pistachio<br />
Plum (including Prune)<br />
Pomegranate<br />
Quince<br />
Raspberry<br />
Strawberry<br />
Suriname Cherry<br />
Walnut<br />
<br />
These
lists are not intended to be all inclusive, but rather to provide
examples of the most common specialty crops. This web page will be
updated as U.S. Department of Agriculture receives new questions about
the eligibility of various crops.<br />
<br />
Source: U.S.D.A. website: <a href="http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateJ&page=SCBGPDefinitions" target="_blank">http://www.ams.usda.gov/</a>Anonymoushttp://www.blogger.com/profile/13398498597290040742noreply@blogger.com0tag:blogger.com,1999:blog-2258947858744397289.post-15269510693785348812013-03-26T18:36:00.003-04:002013-04-01T01:29:16.043-04:00"A Listing of All KNOWN G.M.O. Crops and foods"Major G.M.O. cash Crops:<br />
<br />
Maize<br />
soybean<br />
Cotton<br />
Canola<br />
Sugar Beet<br />
Alfalfa<br />
papaya<br />
squash<br />
Sugar Cane<br />
Tobacco<br />
<br />
<br />
G.M. Grains:<br />
<br />
Barley<br />
Hay<br />
Oats<br />
Proso Millet<br />
Rice<br />
Rye<br />
Sorghum<br />
Durum<br />
Spring and Winter Wheat<br />
<br />
G.M. Oil Seed Crops:<br />
<br />
Canola<br />
Flax seed<br />
Peanuts<br />
Mustard Seed<br />
Rape Seed<br />
Safflower<br />
Soybeans<br />
Sun Flower<br />
<br />
Other G.M. Crops:<br />
<br />
Beans<br />
Peas<br />
Lentils<br />
Summer Potatoes<br />
Sweet Potatoes<br />
<br />
Other Genetically Modified Foods Commonly Found on Grocer's Shelves:<br />
<br />
According to 2009 information from GMO Compass, approximately 80 percent of the food found on your grocer's shelves potentially contains genetically modified ingredients.<br />
<br />
Honey (produced from bees harvesting G.M.O. Plants)<br />
G.M. Rice<br />
<br />
Soy Foods such as:<br />
Soy Milk<br />
Yogurt<br />
Hummus<br />
Flour<br />
Tofu<br />
and THOUSANDS of products containing soy ingredients.<br />
<br />
Other Foods Include:<br />
<br />
Fresh and Canned corn<br />
Fresh and Canned Tomatoes<br />
Canola Oil<br />
Potatoes<br />
Flax<br />
Papaya<br />
Squash<br />
Meat<br />
Dairy from animals fed G.M. Grains<br />
Peas<br />
(The List continues...)<br />
<br />
<br />
Source: LIVESTRONG.COM <a href="http://www.livestrong.com/article/419389-list-of-foods-that-are-gm-foods/" target="_blank">http://www.livestrong.com/</a> Anonymoushttp://www.blogger.com/profile/13398498597290040742noreply@blogger.com0