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Alex
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I've Made My Mind Up Now

Long time,
But here in the Workshop/stuff by members are the first 6 chapters and some bits, of 'I've Made My Mind Up Now'. Hope you enjoy.
There are more to come, but time once again overtakes me.

You may, f you wish, blame climate change for all delays; the warmer it gets, the more likely I am to be out in the woods and gardens, not typing.  :  )

I suspect productivity to rise as soon as the weather turns to rat shit.

Lots of love to y'all,
AR


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Alex
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Re: I've Made My Mind Up Now

Many thanks to Scal the wizard for sussing out the formatting issue with chapter 7!
And thanks for all the feedback folks  :  )
Enjoy,

AR


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Robert
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Re: I've Made My Mind Up Now

I'm really liking the new perspective this format provides and am finding clarity in areas I did not realize were cloudy. 

In Chapter3, it says
'Fresh' means food that was picked, caught or killed less than three days ago, 

I've read through the footnote material for chapter 3 and can't find where this reference to a 3 day limit comes from.    I'd appreciate any guidance pointing me in the direction this information came from.
Specifically I'm interested in what the epigenetic triggering mechanism is, and what happens to the food in terms of loss of triggering capacity after 3 days. Is it a limitation to all/most foods or specific types? (I'm assuming a protein/enzyme degradation of some kind)

If so, could sprouts and microgreens be used to maintain signalling of an enriched environment through winter months?  Grains and beans offer poor nutrition, but sprouted could they offer this benefit of fresh food signalling?

Enjoying, Thanks for the quality input!
Robert


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Alex
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Re: I've Made My Mind Up Now

Fresh means newly picked (fruit nuts & veg), or newly butchered (meat), or newly caught (fish) foods. It usually means unprocessed and describes the time when food is at its very best and hasn’t been travelling far or sitting too long on display. The three day rule is from personal experience of living 'rambo style' with a bunch of horse-drawn travellers. If you just caught it or just butchered it or just picked it, it will be safe for 3 days if you store it properly (https://en.wikipedia.org/wiki/Coolgardie_safe ) but after that, it becomes dehydrated and starts getting 'stale', with risk of bacteria/fungal degradation and it stops tasting nice. If you cook it, you get another 3 days, but after that you have to feed it to the chickens.

There are exceptions. Nuts, apples and spuds dehydrate more slowly so you got weeks or months to eat them. Bean sprouts only last about a day, fresh fish two days.

There is a constant loss of nutrients and increase in susceptibility to pathogens from the moment you pick or kill food. Fresh food also tastes a lot better.

Nuts, dried legumes, dried fruits and dried oats are a pretty good way to get through times with less fresh produce available. Certainly you can sprout a lot of legumes for variety. Seafood is available all year round in temperate climates though, as are small mammals and a lot of birds, which may be why poultry is a traditionally favored food for thanksgiving and winter solstice? We ran out of wild boar, maybe?  :  )

https://fruitandvegetable.ucdavis.edu/files/197179.pdf

https://www.researchgate.net/publicatio … ue_of_food

https://www.researchgate.net/publicatio … -_A_review

this one is quite intriguing:
https://www.elsevier.com/connect/your-v … t-and-dark

yum yum,
AR


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