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Whole Wheat And Other Grains A Good Choice For Long Term Food Storage

May 2, 2011 by  

Whole Wheat And Other Grains A Good Choice For Long Term Food Storage

Wheat and other grains are great choices for long-term food storage. They are inexpensive and can be consumed by humans and animals.

The most common grains are wheat, rice and oats. There are many others that are very nutritious and are higher in protein. These grains are quinoa, amaranth, kamut, spelt, millet and triticale. Other grains include red and white wheat, white and brown rice, wild rice, oat grouts, rye, barley, corn, buckwheat, Job’s tears, sorghum and teff.

Grains can be cooked in the whole kernel state and used to replace rice in recipes. I prefer to cook my rice or whole grain in bouillon water or chicken stock. I like to use a rice cooker to cook the grain. I put it on the setting for brown rice and it times itself. The grain tastes so much better, and it cooks the exact amount of time for the perfect texture.

I like to make wheat chili. I just replace the beans with cooked wheat. It still tastes like chili, yet has a chewy texture like cooked wheat. Cooked wheat can be added to soups and used as a topping on salads.

If the power goes out, you can boil water in an outdoor fire pit or use a Dutch oven to cook the grain.

Raw whole grains should be stored in airtight containers. Grain naturally has weevil eggs in it. But if the grain has no oxygen, the larvae will not hatch because they need oxygen to live. Using an oxygen absorber or vacuum-sealing the grain in pouches will keep it oxygen free. Grain will store for many years if kept cool and stored in a dark, dry environment.

Grains — including all the different types of rice, long and short grain, white, brown and wild — can be used for main dishes. Other types of grain such as quinoa and barley can be cooked up and either mixed with rice or served instead of rice with any meal.

Rice or whole grain eaten with beans completes the amino acid chain and forms a complete protein. This adds variety and extra nutrition to meals. Whole grain brown rice and other whole grains are much more nutritious than processed white rice and white flour.

Health Benefits Of Whole Grains

The health benefits of using whole grains include:

  • 30 percent reduced risk of stroke and diabetes.
  • Heart disease is reduced by 25 percent.
  • Better weight management.
  • Reduced risk of asthma, clogged carotid arteries, colorectal cancer, high blood pressure, gum disease and tooth loss.

The fiber in grains is well known to help lower cholesterol. Doctors will tell you that it improves your health to eat oatmeal for breakfast.

Grain has been found in the pyramids of Egypt. When planted it still sprouted. Sprouted wheat can be added to bread to give it a nice texture and added nutrition. When the grain is sprouted it is 300 times more nutritious. If you use sprouted wheat in bread, do not let it sprout past the second day or it will turn to wheat grass.

Wheatgrass is highly nutritious and when put through a wheatgrass juicer produces a highly nutritious tonic. People drink it to purify their blood and cleanse the body of toxins and poisons. It is very good for the health.

Breakfast Cereals Using Whole Grains

I believe that if you have whole grains in your food storage, you can make hot cereal or mush for breakfast every day and it will sustain you. Keep your breakfast meals simple like the pioneers did.

I know a woman in my neighborhood who will be turning 100 this year. She has eaten whole grain cereal for breakfast every day of her life. She walks every day and is as healthy as can be. She attributes it to her whole-wheat mush for breakfast.

Store a variety of different cereal grains such as oatmeal, millet and whole wheat. Whole wheat can be cracked to make cracked wheat cereal. It is nice to have a wheat grinder that will crack wheat as well as grind it into flour. If you don’t have a wheat grinder, use your blender and only blend it until it is cracked in half or in larger pieces.

Whole-wheat breakfast cereal is made by cooking whole-wheat kernels in water with a little salt. You should use two cups of water and one-half teaspoon of salt for every cup of whole wheat. Just boil the water, add the wheat and cook the kernels until the wheat is soft. Eat it with honey, milk and raisins.

Another way to make whole grain breakfast cereal is to use a thermos. Start the night before you want to eat it and add one-half cup of whole wheat or grain kernels to the thermos. Add approximately 1 quart of boiling water to the thermos to fill it, then tighten the lid, shake it up and let it set overnight. The next morning you will have whole grain breakfast cereal. Serve it with milk and honey or sweetener. Add raisins or chopped up dried fruit.

Millet is one of the best grains to store for babies, small children and older people. It is easily digested and soft on the stomach. Millet is a small round grain and is also used in birdseed.

Oatmeal is great to store because it can be used so many different ways. It can be cooked and made into mush for a breakfast cereal. It can be made into granola, breads, cakes and cookies.

Cornmeal can be made into mush by mixing three cups of boiling water with one and a half cups of cornmeal and a half teaspoon of salt. Simmer on low heat for 30 minutes until the mush is thick. Eat it hot with a pat of butter or honey and milk. Add raisins if desired. The leftover mush can be refrigerated and made into fried mush patties for lunch. Fry them in butter until golden brown on both sides. They are delicious.

How To Make Granola Using Whole Grains, Seeds And Nuts

Granola Using Whole Grains Seeds And Nuts

Dry Ingredients

7 cups rolled whole grains such as (regular rolled oats, rolled wheat or six-grain rolled cereal). Health food stores, food storage and grain companies sell these products in bulk.
1 cup wheat germ
1½ cups flaked coconut
1 cup sliced almonds, chopped cashews, walnuts or other nuts
½ cup roasted sunflower seeds
½ cup golden flax seeds
½ cup sesame seeds (optional)

Wet Ingredients

1 cup hot water or cranberry juice
½ cup coconut oil, olive oil or butter
1¼ cups honey, agave, molasses or maple syrup or (combination of all).
½ cup brown sugar (optional)
1 Tbs. of liquid or powdered vanilla or almond extract

Add Fruit Last

1 cup of raisins or Craisins®, or dried fruit chopped into small pieces (the fruit is to be added after the granola is cooked and dried).

Mix all dry ingredients together in a large bowl.

In a separate, smaller bowl, mix the wet ingredients until the sweetener is dissolved.

Make a hole in the dry ingredients. Pour the wet ingredients into the center of the dry ingredients. Stir well with a large spoon until all ingredients are mixed well.

Spread the mixture evenly onto two ungreased cookie sheets. Place the cookie sheets in a preheated oven that is on the lowest setting (170 degrees F. or below).

Dry the granola for approximately three hours. Check the granola every hour and turn it to make sure it does not overcook and that it dries evenly on both sides.

Granola can also be dried in a food dehydrator on a low setting. If there is no electricity the granola can be dried in the sun. Cover it with a cloth to keep off the flies and honeybees.

When it is dry enough to store, add one cup of raisins, Craisins® or dried fruit chopped into small pieces. Mix well and store in an airtight container with lid. If you are going to eat it quickly, it will store fine in the container. However, because it contains butter or oil, it is best to store in the refrigerator if it is to be kept for longer periods of time.

Eat the granola with milk and fresh fruit like bananas and berries. I like to put the granola over the top of yoghurt and fresh fruit like a parfait. The recipe makes 16 1-cup servings.

Whole Grain Blender Pancakes

Whole Grain Blender Pancakes

¾ cup whole wheat or other grain
1 cup milk
¼ cup butter or oil
1 egg or (1 tbs. dried egg powder)
2 tbs. honey or sweetener
1 tsp. salt
¼ tsp. baking soda

If you do not own a wheat grinder you can still enjoy the delicious taste of whole grains by grinding the grain in a blender to produce coarse flour.

Add the liquid ingredients next and continue blending until the batter is mixed well. I like to let it set for a couple of minutes to get the flour to start absorbing the liquid, then add the sugar, salt and baking powder.

Turn the blender on high and mix well until it is free of any lumps and looks like a batter that can be poured into round circles. It should not be too runny and not too thick. If it looks too runny, slowly add small amounts of flour at a time to achieve the desired consistency. If it is too thick, slowly add small amounts of milk to thin it to the desired consistency.

Heat up a pan or griddle. Grease it with oil and pour batter onto the hot greased griddle. Cook until the underside of the pancake turns a golden brown. Flip it and cook on the other side. Serve with fruit, jam or syrup.

Next Time

This article is the first of a two-part series on using whole grains. In the next article I will be discussing how to grind the wheat into freshly milled flour using a wheat grinder or (grain mill). I will discuss the difference between the electric grain mills verses non-electric or hand-crank grain mills. I will include a few recipes from my cookbook on how to make simple, easy whole grain breads.

I have written seven different books on the subject of food storage and preparedness. My website is

The recipes in this article and many others can be found in the cookbook called Cookin’ With Home Storage. It contains more than 550 simple and easy recipes using very basic pantry ingredients that can be stored for long term.

This book contains authentic pioneer recipes and fascinating historical tips on how the pioneers really lived. There are chapters on all the basic foods that can be stored. These include wheat and grains, beans and rice, dried fruits and vegetables, dried pasta, powdered milk and dried eggs.

There are charts on how to reconstitute dehydrated and freeze dried foods. There are tips on how to incorporate food storage into your everyday diet. The book also includes a chapter on Grandma’s home remedies, natural household cleaners, emergency baby food and pet food and emergency food storage and survival tips.

To purchase the cookbooks, electric and non-electric wheat grinders and grain mills, bulk food storage kits, oxygen absorbers or any of the other preparedness items mentioned in this article, click here.

If you are interested in a great source for pre-made meals that can be stored for 15 years and tastes great, I have been testing out emergency food storage meals packaged in Mylar® pouches. These meals serve four people and are ready to just add water and cook. I find them delicious, convenient and easy to use. To learn more about these meals by eFoods Global, click here.

—Peggy Layton

Peggy Layton

a home economist and licensed nutritionist, holds a B.S. in Home Economics Education with a minor in Food Science and Nutrition from Brigham Young University. Peggy lives in Manti, Utah with her husband Scott. Together they have raised seven children. Peggy owns and operates two businesses: One called "The Therapy Center", where she is a licensed massage therapist and hypnotherapist, and the other an online cookbook and preparedness products business. She is nationally known for publishing a series of seven books on the subject of food storage and also lectures and teaches seminars about preparedness and using food storage products. Peggy practices what she preaches, has no debt, grows a huge garden, lives off the land, raises chickens, bottles and dehydrates food and has time left over to operate her businesses. To check out Peggy's cookbooks and self sufficiency products go to her website To get a free sample of three different storable meals that have a 15-year shelf life go here.

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  • kodster5

    Thank you, Peggy. This is VERY informative, and something I’ve been looking for. I will definitely utilize it!

  • Christin

    Thanks Peggy.

    You are always a wealth of information. I read all your articles and forward them on to friends and family in hopes that it will plant some seeds of thought to prepare and eat healthier. I would love to buy some of your books. It is hard to change some of the things that we have been taught and to do things differently, healthy, long-lasting preparation, like you have outlined for our families… even though my parents had a large garden and fruit trees, bushes and grape vines and canned bushels of tomatoes, corn and peaches. It seems more time consuming and so much more work because… it really is and it is different and not second nature. I know it is better than driving to a store and buying the frozen or fast foods my kids beg me for (though that is not so easy anymore in the country away form those things). We have learned to make our own applesauce, beans, home-made bread, and soups, but have so much more to learn. I would like to try making healthier pancakes as my boys love those.

    We finally moved to our country home this spring and planted more fruit trees and a garden again this year. I was so excited when my peach trees flowered and produced peaches, but crushed when the peaches started to disappear. Our thought is the squirrels found our young fruit during the 2 month dry spell though there are water sources near by on both sides. (The recent hail storm also damaged some fruit.) We put ‘deer cages’ around all our young trees, even the live oaks, as the deer are relentless, but that has not kept the other animals away… A friend said she put up netting, but our orchard is long and in two different places. Hopefully, we will be making muscadine grape and huckleberry preserves later this year which grow wild on our property.

    Do the ‘oxygen absorbers’ continue to keep the bucket of food such as rice fresh if you open it to use some of it? Thanks for all your help and information, Peggy. God bless.

    • muscadine grape

      the thick ‘skins’ of muscadine grape has better antioxidants then does other grapes

      and of course best if organic grown, including no sulfur dusting

      • Christin

        Thanks, good to know. I was told the muscadine grape is closest to concord grapes, but grows well in this warmer climate. We had concords where I grew up… so I was excited to find wild grapes here. We lost most of our grapes last year due to the long (high ninety degree) hot weather and low rain fall June through September. I have been checking the grape vines and they already have tiny green grape bunches… we’ll see how many get to grow to maturity and make it into my kitchen and not in an animal’s belly!

        • granny mae


          Depending on how young your fruit trees are will tell you the story of you loosing the fruit ! Trees usually have to be about 5 years old to keep fruit on them. They will flower and set fruit but the fruit will fall off and dissapear. Sometimes the heat in spring or a sudden cold spell will do it along with not enough rain ! Just be patient and they will come along but it may take a few years yet !

  • recipe for osteoporosis

    whole grains are full of phytic acid which bounds up minerals including calcium

    cooking only lessens this binding up by at most 50% and sprouting first helps alitter.

    the phytic acid is mainly in the out fiberous hull of the grains (so while flour has much less)

    however, if have the appropriate yeast or bacteria: making sourdough bread will eliminate most of the phytic acid … thus it is better for teeth and bones

    (dont use the fake sour dough breads at the grocers) :)
    (beans can also have phytic)

    (the hulls of millet will interfer with thyroid functioning; so best to have hull-less)

  • Marcia Kirschbaum

    I have to disagree with this article, except for the fact that grains are cheap and easy to store. You won’t survive in any healthy fashion making grains a prime nutritional staple, without a lot of extra work. And these days especially, with GM crop contamination, even then it won’t be a good choice.

    The fundamental problem with grains is that they are a distinctly Neolithic food that the human has yet to adapt to consuming. Humans simply do not have the wiring necessary to mitigate the harmful effects of lectins, gluten, and phytate in grains. A cow has FIVE STOMACHES, because grain digestions is so complex. Grains aren’t good for the human gut.

    Lectins are bad. They bind to insulin receptors, bind to human intestinal lining, and they seemingly cause leptin resistance.

    Gluten might be even worse. Gluten, found in wheat, rye, and barley, is a composite of the proteins giladin and glutenin. We’re talking compromised calcium and vitamin D3 levels, hyperparathyroidism, bone defects. Really terrible stuff. Many illness is a direct result of gluten intolerance.

    Phytates are a problem, too. When improperly prepared as they most often are, grains can inhibit vitamin and mineral absorption. Grains contain substances like phytic acid which binds up minerals and prevents proper absorption. Essentially, though your diet might be rich in iron, calcium and other vital nutrients if you eat improperly prepared grain, you’re not fully absorbing nutrients from the foods you eat and even with optimal eating, our foods are lacking in nutrition due to soil conditions and water contamination.

    Due to a high starch content, grains are inflammatory foods. Chronic inflammation is linked to a myriad of degenerative, modern diseases including arthritis, allergies, asthma, cardiovascular disease, bone loss, emotional imbalance, fibromyalgia and even cancer.

    Due to their inflammatory nature, grains – even whole grains – are linked to joint pain and arthritis. Grain’s amino acid composition mirrors that of the soft tissue in your joints. Because both synovial tissue and grains are chemically similar, your body has difficulty differentiating between the two. So, when your immune cells get all hot and bothered by inflammation caused by grain and begin to attack it as a foreign invader, they also begin to attack the soft tissue in your joint – leading to pain, autoimmune diseases like rheumatoid arthritis and, of course, more inflammation.

    Since grains break down into sugar, they create a rise in insulin levels. When those levels fall you crave more grains and, thus, the vicious cycle continues – a type of addiction. With the exception of sprouted or fermented GM-free whole grains, grains are first and foremost on the list of foods to avoid: they are completely and utterly pointless in the context of a healthy diet. In fact, if your average unhealthy person were to ask for the top three things to avoid in order to get healthy, I would tell them to stop smoking, to stop drinking their calories (as soda or fruit juice), and to stop eating grains. Period. Full stop. They really are that bad.

    All the “good for you” hype is Big Farma being in bed with the FDA and USDA. As usual it’s for their profit margins rather than concern for our health. A better choice for long term for storage would be storing organic nuts, dehydrated meats, vegetables, fruits and berries.

    • meteorlady

      Here’s the deal though. I am storing food, nuts or grains for emergency purposes. I would use them to live and I also have dehydrated veggies and fruits that I store. I think all things are good if taken a little at a time. I don’t see any problems with most of what I have stored.

    • Anthony

      Marcia Kirschbaum …..NAILS IT.

      The bottom line (nowadays) is that especially Whole Grain (?) is what helps keep the FAT around your middle.

      Marcia is correct – humans are vegetarians… stick with what you are wired for.

      • libertytrain

        I think you are missing the point. We’re talking storage – preparing for some unknown event, i.e. hurricane, earthquake, war, etc – Peggy has given us many suggestions to help us. Grains being only one of them.

      • http://?? Joe H.

        If we are truly vegitarians then why do we have canines and incisors??? Cows don’t and neither do horses! Cats do, dogs do, even otters do!!

    • independant thinker

      ” A cow has FIVE STOMACHES, because grain digestions is so complex. Grains aren’t good for the human gut.”

      This line destroyed any credibility you might have. A cow has FOUR stomachs to help it digest grass not grain. In fact if you raise a cow on a diet of grain only or even mostly it will get sick. This is part of the reason cattle are given growth hormones and massive antibiotic doses when they are raised for market by the industrial farms it overcomes the effects of feeding them the excessive grain.

  • Peggy Layton

    All of my previous articles have talked about storing dehydrated vegetables, fruits, meats, legumes, sprouting seeds, and nuts. I am not indicating that you live on grains or that it is your main food storage item. If you can get organic grains you will not have the GMO’s. If you follow all my articles in sequence you will see that you need a well rounded food storage plan. Many people love their breads and cereals and will not give them up. I am asking people to make healthier choices such as multi grain bread, granola cereal with oats, raisins, seeds and nuts. Wholewheat pancakes instead of the store bought pancake mixes with all the additives in it. If you choose to store nuts for long periods of time it is important to seal them in seal-a meal type bags with the oxygen removed and store them in the freezer. Nuts have a short shelf life and will go rancid because of the oil in them. Organic grains, seeds, and nuts can be sprouted which boosts their nutritional value. Once sprouted the grain turns into a vegetable and can be added to any dish, Use them on salads, to extend hamburger, make chile, or even add them to homemade bread. I call them wheaties and they can be eaten as a snack or breakfast cereal. I prefer organic brown rice as a grain because the nutritional value is so much higher than white rice. White rice stores the longest, however if you want to store brown rice, seal the packages, removing all the oxygen and store the brown rice in the freezer. When eating Organic GM-free whole grain, You do not have the spike in insulin and the body breaks the grain down much slower than processed grains. I believe if we have a situation where we need to live off our food storage we could make healthy , simple soups and whole grain breads. It would be much easier than making complicated meals from your pantry. Peggy Layton

    • Marcia Kirschbaum

      Alright! I’m with ya now! Somewhat new to blogging here. I’ll look at your other articles! Thanks, M

    • 45ACP

      I agree Peggy. My daughter and I are diabetics. We make whole wheat bread, and I mean whole wheat, no other grains. Two hours after eating this dense bread with honey and cinnimon, my blood sugar actually goes down, not up. ‘Everything in moderation’ Keep up the good work.

  • Suzanne

    I not only store those grains, but have been storing quinoa, amaranth and millet, each of which has its own taste and each of which is also much higher in protein than rice, oats or wheat.

    Costco offers 5 lb. bags of quinoa for $9.50. They also have a wonderful all organic white wheat all-purpose flour that is really wonderful. I discovered that anytime you buy flour, you really need to freeze it for a week before using your FoodSaver system to suck-wrap it or transferring it to your normal flour cannister. Sometimes little bugs get into it, so you want to kill them.

  • http://PersonalLibertyDigest Mary Geary

    Two in my family are “glutin free”. Any suggestions for making the granola? Wheat and US grown oats are out, along with a few others.

  • ed wilson

    I very much like your discussion about storing food –grains. and would like to refer the information again except on computer. You apparantly not authorizing copying your mail. suggestions. ed

    • libertytrain

      Look right below Peggy Layton’s name at the end of the article. There are buttons – many options to choose as to this article: Print, email, Facebook, Twitter, etc.

  • Anthony

    I’ve already added comment to MARCIA’s disertation. Which is, btw, spot on. Organic Websites all over, are updating what they advise, to make sure informing everyone about the FAT tendency’s of grains, whole or otherwise, are for real.

    Bottom line is – we’re all supposed to be vegan in diet. Where it became we shalt kill dinosaurs and eat meat (?) – I got no idea…. Well, I do, but that’s a whole different Article.

    Protein is one thing. But, red meat is not what we once thought it was.

    • 45ACP

      If you like meat, try wild game. If you like beef, get 100% organic grass fed beef. Much healthier than the crap you buy at the market. I store grains and beans, but need a little meat to go with it.

    • independant thinker

      “we’re all supposed to be vegan in diet.’

      I must disagree with this statement. We humans are supposed to be omnivores not herbavores or carnavores. In otherwords we are supposed to eat meat, grains, fruits, vegatables, leafy greens, dairy products all in a proportional balanced diet. If eating meat was so bad for us the human race would have died out hundreds if not thousands of years ago. I do agree most store bought meat is tolerable at best and you should try to find and eat wild game and/or organicly grown meat. While I have never tried it I have heard that if you follow a biblical based diet you will be much healthier.

      • independant thinker

        I might add ……… If you personaly want to follow a vegetarian or a vegan diet that is your business and I respect that just like I expect you to respect my choice of diet.

      • granny mae

        independant thinker,

        Thank you very much. You hit it and the rest missed it ! We were hunter gather’s long before we were farmers ! All things in moderation ! I don’t care what any one says I won’t give up my bread or meat ! I love a good piece of meat and a biscut or slice of bread to sop up the forbidden gravy !!! LOL !

    • Richard Pawley

      Apparently there are three distinct nutritional body types that humans can have, protein types who do well eating meat and eggs, vegetarians who do well without much protein, and mixed. There are some people who will get very ill to the point of hospitalization if they avoid all animal protein. Others can eat vegetables and fruits and grains and do well on them (with a little milk or cheese and eggs), and then there are mixed types (which I apparently am being of Celtic and Teutonic origin) though I’m not sure if that has a lot to do with it. Dr. Joseph Mercola of Chicago’s free health and nutrition newsletter is sent to 100,000 health professionals and 1.4 million others all over the planet. He and the scientists affiliated with him have made some interesting discoveries in this area. Some people really can’t handle grain, but just as Vitamin D-3 is essential for the human body and it’s primary source is sunlight on raw skin for 30 minutes when the sun is high without sun screen (I have never used sun tan lotion) so Vitamin B-12 is essential too. I knew a strict vegan who would not eat any products from an animal so after two years of terrible health problems she renounced the religious cult she was involved in and although she couldn’t quite make herself eat meat she did agree to get a shot of Vitamin B-12 each week which her body desperately needed. I’m under the impression that B-12 is from animal protein but two organic eggs a day will give a person most of the protein they need. However, if one is going to eat Milk or cheese it must be free of artificial bovine hormones (illegal in most of the world) and beef should only be from free range grass fed steers – not grain fed – animals, and fish should only be from deep oceans, never farm raised. I eat meat about once a week and try to eat fish the same. Eggs should be from free range chickens that do not eat genetically modified grains. Much to learn but if you have an open mind and are interested you can subscribe for free at for the newsletter. Don’t be turned off by the fact that he sells a few dozen things that he or his family use. This is necessary to pay for the four lawyers he must keep for revealing the truth about GMO foods and the dangers of drugs and vaccines, because those who are making hundreds of millions off them don’t like Mercola revealing the facts on what they are selling to the public. It’s like the US committee of unelected representatives who are meeting in Canada next week to suggest to the UN that they need not label foods with GMO meats or corn (86%) or soybean (93%) or even cotton (for cottonseed oil) also over 80% as anything special. People don’t need to know what will confuse them is the argument. Europeans are told if their foods are unnatural but not Americans. Much to learn but your health will be better if you do. You can’t eat what the average American eats and drinks and not get the diseases that the average Americans get. My mom and dad both passed away last year at 92 and 97 and while they were relatively healthy they both could have lived a lot longer if they had eaten a little bit better. Back before the scientists at the company that made Agent Orange for the Vietnam War decided to go into the food business and make genetically modified versions of so many different things from sugar beets to alfalfa, most food was healthier and my parents grew their own, but not in recent years. Much to learn and not a lot of time to learn it. Laws are being passed and our government (or the businesses behind it) are trying to force GMO on all the world. Fortunately people are beginning to wake up to the fact that the best government is the least government and many are learning what may save their lives. When I was a child we were 5th in the world in longevity and now we are approaching 50th! We eat cheaply and with great variety in this nation but not well. Our health proves that, and isn’t it interesting that the AMISH who don’t use chemicals on their foods and most certainly don’t use Genetically engineered foods have almost no AUTISM? They do have a some, about like the rest of the nation did before our foods became contaminated with all these unnatural never before seen concoctions like Canola oil, and HFCS and so many more that were created not by God or nature but in a laboratory. If you can grow your own natural non-hybrid vegetables you are blessed but don’t use GMO or you will have a shorter life than you otherwise could. Read up on the studies that have been done and you will be amazed. Unfortunately the American public is the biggest study of all but the citizens don’t realize that they are the subjects of it. Socialists in New York are trying to pass a law that anyone raising chickens must have vaccinated chickens and eggs and so much more that it seems the world has gone crazy with elitists who think they know better than God. May God help us before we have no freedom and no health with all those who are trying to tell us what is best for us.

      • Christin

        Very Informative post… Thanks.

        We have planted both Heirloom and Organic seeds in our garden.
        Do you know if Organic seeds are GMO or Hybrid?

        “the world has gone crazy” with the dark hearts of the UNBELIEVING “Elistists who think they know better than God” Almighty Creator of the Heavens and the Earth…. Shame on them… ‘They will get theres” (as my Dad use to say.)

      • granny mae

        Richard Pawley,

        Have you ever read the book on the Hunzas ? I read it probably 40 years ago and I was fascinated ! These people live to be well over 100 years old and have one of the diseases we have. The book discribed the people so well that one day I was watching the TV show “Whats My Line” and they had three men on and one of them was suppose to be the son of the king of Hunza ! The discription in the book said that these people have a natural happy nature and are always smilling. They have perfect teeth and and no eye problems. Of the three men standing on the panel one wore glasses and one never smiled and the other one was smilling all the time and wore no glasses. I chose him and I was right ! It is a great book about these people. I wish everyone could read it and they would see why it is important to go as natural as possible in everything. These people were not vegetarians, but their eating of meat was limited to mostly chicken because they just didn’t have the room to grow large animals. They live in the Himalaya Mountains and are believed to be decendants of Alexander the Great. Or I should say of some of his army. These people eat a lot of apricots and use apricot oil. They have the trees that you can eat the seeds of the apricots. I understand that there is only one type of apricot that it is possible to eat the seed . Very interresting people !

        • granny mae

          that should say none of the diseases we do today !


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