Living Off the Land: 52 Highly Nutritious Wild-Growing Plants digg HJ: Organic is awesome, but there is nothing quite like wild growing foods. Quite simply, foods that grow wild have the absolute highest life force energy and nutritional and medicinal benefits available. Despite major advances in growing methods in the last few hundred years, humans still cannot replicate the wisdom of Mother nature exactly. That being said, for most people, it would be impractical to try to live off only wild growing foods in today’s day and age, and so these wild-growing plants are more of a treat when hiking than an everyday occurrence. But, by being able to recognize and identify these rather common, edible plants, when we do come across them, we are then liberated to access their innate healing potential. Either way, learning to be able to identify these plants connects us to that primal, natural essence that we all contain, no matter how disconnected from it we may be. - Truth 52 Wild Plants That Can Also Be Eaten Suntactics Blackberries: Dandelions: Asparagus:
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FREE FOOD - Free Living 101 (SD).mp4 Ecological Footprint Quiz by Center for Sustainable Economy Mother of all mushrooms discovered in China China's Yunnan province is known as the "Kingdom of Mushrooms" for its rich diversity of more than 600 species of edible fungi. But even the hungriest of mushroom fans might find this monster mushroom, recently discovered in Yunnan, a little hard to swallow. Fungi, including mushrooms, are neither plants nor animals and instead form their own group of living organisms that generally reproduce by spores and contain nuclei with chromosomes. China's mushroom industry is a multimillion-dollar operation, with sales equivalent to $44 million in 2005, according to The Diplomat. The giant mushroom discovered in China might not be safe to eat; many mushrooms are poisonous. On the other hand, there may be some therapeutic benefits to certain mushrooms. Related on LiveScience and MNN: This story was originally written for LiveScience and was republished with permission here.
Bosque de Chapultepec - Ciudad de México El día en un minuto Archivo de imágenes. Selecciona la fecha y la hora del día que deseas visualizar. Archivo de videos (Timelapses). Area Geográfica (rango visual de la webcam). Referencias (puntos identificables en el area visual de la webcam). Cancer in a Can: The Shocking True Story of how ‘Pringles’ are Made By Dr. Mercola To understand the nature of Pringles and other stackable chips, forget the notion that they come from actual potatoes in any recognizable way.The Pringles Company (in an effort to avoid taxes levied against “luxury foods” like chips in the UK) once even argued that the potato content of their chips was so low that they are technically not even potato chips.So if they’re not made of potatoes, what are they exactly?The process begins with a slurry of rice, wheat, corn, and potato flakes that are pressed into shape. This dough-like substance is then rolled out into an ultra-thin sheet cut into chip-cookies by a machine. According to io9: “The chips move forward on a conveyor belt until they’re pressed onto molds, which give them the curve that makes them fit into one another. Those molds move through boiling oil … Then they’re blown dry, sprayed with powdered flavors, and at last, flipped onto a slower-moving conveyor belt in a way that allows them to stack. Source: Dr.
10 recetas para preparar tamales: tamales de chipilín Por: Laura B. de Caraza Campos 5. Tamales de chipilín Ingredientes (para 8 personas) - 1 kilo de buena masa para tortillas- 1 litro de caldo de pollo- 1 manojo de chipilín deshojado- 1 litro de manteca de cerdo- Sal al gustohojas de platano- 1 manojo de chipilín Para la salsa- ½ kilo de jitomate picado toscamente- 1 cebolla mediana picada toscamente- 1 chile dulce o pimiento morrón picado toscamente- Sal al gusto Preparación Se bate muy bien la masa con el caldo de pollo, a que quede como un atole; se cuela en un cernidor y luego por una manta de cielo húmeda; se le agrega el chipilín y la manteca, se revuelve muy bien, se le añade sal y se pone a fuego lento, meneando constantemente hasta que se cueza la masa. SalsaSe cuece todo junto y se sirve.
Meet the Man Who Stalks the World's Biggest Fish In the slow-motion depths of Southeast Asia's Mekong River lurks the critically endangered Mekong giant catfish, one of the world's biggest freshwater fish. When biologist Zeb Hogan first spied this shadowy goliath as an exchange student to Thailand in 1997, he knew he had to learn more about them. Since then, he's branched out and begun studying other huge fish as a biologist at the University of Nevada, Reno, and a National Geographic Explorer. Now, he travels the world to find these beasts as a part of Nat Geo WILD's "Monster Fish," which airs on Fridays. LiveScience's OurAmazingPlanet got Hogan on the phone to hear more about his adventures. Livescience: What's the biggest fish you've ever seen? Zeb Hogan: A 15-foot-long [4.6 meters] giant freshwater stingray. There are about 30 species that weigh at least 200 pounds [91 kg] and are at least 6 to 7 feet long [1.8 to 2.1 m]. LiveScience: What's your favorite fish? Hogan: One of my favorites is the Mekong giant catfish.
Detectan 55 millones de cambios genéticos en la evolución del maíz salvaje al actual Tres trabajos internacionales han detectado millones de diferencias en el genoma de variantes de maíz (Zea mays) de todo el mundo. El registro de estas mutaciones escribe la historia de su domesticación por el ser humano. Los genetistas van al grano. El trabajo, publicado en Nature Genetics y liderado por Jer-Ming Chia, investigador del laboratorio Cold Spring Harbor (EE UU), ha identificado 55 millones de mutaciones puntuales, llamadas ‘polimorfismos de un solo nucleótido’ en el lenguaje de los genetistas. Además de resecuenciar 103 líneas de maíz, salvajes y domesticadas, también analizaron la secuencia del maicillo (Tripsacum dactyloides). Posteriormente, estos datos fueron analizados por Matthew B. La evolución ha seleccionado la uniformidad de las semillas: salvaje (abajo), criollo (centro) y domesticado (superior). Copyright © 1996-2012 Amazings® / NCYT® | (Noticiasdelaciencia.com / Amazings.com). Todos los textos y gráficos son propiedad de sus autores.