#dried inca berries

[morethansalad]

Vegan Botanical Cottagecore Pancakes

[fantabulisticity]

May I have some cochineal fun facts?

Yes! Hell yes!

So when I was around 10 years old, I begged my mom to buy me this book from the Scholastic Book Fair at my school, and she did! It was really expensive, too, like $15 or $20. I was so excited. This is the book:

In the book, there's one section about the Spanish Cochineal Monopoly of the 1700s:

The text of page 50 reads:

"How did this insect change the politics of Europe?

"Life-size cochineal insect [arrow pointing to image]

"'Anyone who is anyone must be seen in red.'

"What is cochineal?

"The cochineal insect (Dactylopius coccus) is a tiny scale insect that lives in tropical and subtropical South America and Mexico. It lives on cacti.

"The insect produces an acid to stop other insects from eating it. The acid can be taken out of the insect's body and eggs to make a red dye.

"These days cochineal is used as a food coloring. Its popularity has increased as health concerns over artificial food colorings have risen."

The text of page 51 reads:

"Capturing the perfect red

"Red is one of the most loved of all colors, and it has been for thousands of years. Throughout the world, in different cultures, red has been used to represent danger, courage, passion, violence, and beauty. However, humans would see a range of vibrant reds in nature -- in flowers, on insects, the color of blood and fire -- but re-creating it was another matter. European artists and dyers struggled for centuries to find a way to produce the perfect red, and until the 16th century the best reds were made from another insect, called kermes. Neolithic cave paintings in France, the Dead Sea Scrolls, and the wrappings of Egyptian mummies were all tinted with this dye. Compared to the reds in nature, however, kermes tints look dull and faded.

"By the 14th century, the Incas and Aztecs in Mexico were producing an extraordinary red dye from the tiny cochineal insect. They valued the dye as much as gold. In the 1520s, Spanish invaders (conquistadors) found the Aztecs selling a beautiful red dye in their markets. They quickly learned of its secrets and shipped it back to Europe, where it produced the strongest red the world had ever seen. The dye was an instant success. Red became the color of royalty and aristocracy and Spain made a fortune selling cochineal around the world.

"The Spanish kept the insect a heavily guarded secret. Most Europeans thought the dye was extracted from berries or cereals, because the dried insects looked like grains of wheat. Access to cochineal farms was tightly controlled and many unfortunate dye workers were put to death to ensure the secret was kept. Eventually, a French naturalist succeeded in smuggling out live cactus pads covered with the insects. Cochineal "ranches" were started in dozens of countries and remained the main source of red dye until synthetic dyes were produced at the end of the 1800s."

Here's the Wikipedia link for cochineal insects

And here's the Wikipedia link for carmine, the dye made from cochineal insects, which is still used today, mostly in food and cosmetics!

[linkusfruit-blog]

Features and Advantages of Organic Golden Berries

The return to the basics such as taking natural & organic products is strongly recommended by many nutritionists, health lovers and medical professionals compared to taking processed products and meals on the spot. They claim that the consumption of finished products and greens in their herbal papers are the best sources of nutrients to keep our bodies healthy and free from any disease.

Some fruits and greens are considered super foods, which can be enriched with many nutrients and minerals in their natural form. One of the most famous of these is the natural Golden Berries, also known as Inca or Cape Gooseberries, which can be eaten as healthy snacks and can be processed as an ingredient in distinctive recipes. These berries are small golden nuggets, yellowish-orange in color, with a taste similar to a candied lemon with a sweet and sour aroma. It is found that golden berries have a high dietary value. These berries, which are larger than raisins, have many seeds with a grainy texture and are often eaten dry.

The Golden Berry was first observed in the South American tropics, where it was cultivated on a large scale. The organic golden berries the earliest berries and brought them to South Africa, where they headed for the Cape of Good Hope, where the name Cape Gooseberry was born in the 1800s. These berries were then introduced to AU and NZ and have been widely grown in the wild ever since.

In the past, fruit eaters may have liked to eat the small berries because of their clean and deliciously sweet taste, but they hardly understood that the Golden Berry has such great fitness benefits as a multivitamin. With its holistic and purely vegetable ingredients, the consumption of Golden Berry is relatively more promoted than the intake of multivitamin preparations.

Linkus Global has an excessive content of vitamins A, B1, B2, B6, B12 and C as well as vitamin P. Vitamin P contains antioxidants and contains anti-inflammatory, antiviral, antihistamine and anti-carcinogenic components. As a result, the small dried culminations act like little soldiers defending the frame from dirt and loose radicals that wash away body waste.

In addition, the Golden Berries are known as photogenic meals that reduce the stress on the frame. People with diabetes can benefit by taking golden Berries. Pectin, a substance found in these berries, could also keep blood sugar at its gold standard level. These berries can help to maintain normal cholesterol levels, thus eliminating the possibility of heart related problems. Organic Golden berries Canada also have laxative properties that ensure the healthy condition of the intestines. If you include Golden Berries in your diet, you can both enjoy their sweet taste with health benefits.

[cuisinedupark]

Gooseberry Hunter!

Good evening!  Today, I would like to talk about fruits.  Just as much as I love fruits, I also love those places where they sell lots of fruits. We all know the place, right? Yes! Markets! So. let’s start with a brief market talks.

▣ Market that I explored?

I like all kinds of markets whether it’s big or small, as long as they have a good selection of foods. Ever since I came to Canada in July, I have visited dozens of markets around my home. They all had different strengths and weaknesses in their products, so depending on what I need to buy, I would go to different market for the exact purpose. Since I will be talking about fruits today, the market I chose this time is “Highland Farms”. It is my favourite market among all the markets I came across since I came to Canada because their products are so fresh and many of the fruits they sell are actually grown from their own orchards in Ontario.

To tell the truth, my first visit to Highland Farms was to buy some seeds and shovels for my backyard. I thought it was some type of farming market because of its named and imagine how I would have felt when it was not!

▣ Why I chose gooseberry?

Now that I had to pick a fruit and try it, I wanted to find something that I had never tasted before just like our last post. However, I have a habit of trying something new whenever I see it for the first time and that made myself familiar with most of fruits in any markets around the world. I would visit. Of course, even under the same name, all fruits look different based on where they were grown, but still I wanted to try something new. 

And that day, there was an old lady standing next to a berry corner and staring at something for a couple of minutes. Out of curiosity, I went over and there I found a fruit named “gooseberry” or “physalis”. Oh. it is something new!! Yay!!  Since it was so new, I did think of asking that old lady how I should eat it. But then, I thought it would be much more fun if I found that out by myself.

▣ Brief summary of gooseberry

After searching through 150 types of gooseberry, I found out that the one I got had the name of “Cape Gooseberry” or in scientific term, “Physalis peruviana”. It had first been cultivated by Inca and later spread out to England in 18th, South Africa in 19th and across the world in 20th century in mostly temperate or tropical regions.(Wikipedia. https://en.wikipedia.org/wiki/Physalis_peruviana) Since it is found all around the world, some botanist are against the theory that it came from South America. However, I liked the idea of cultivation in Inca because it made this fruit sound more mysterious. And mine was from Columbia.

As a member of the plant family Solanaceae, it is more distantly related to many edible plants, including tomato, eggplant, potato, and other members of the nightshades. However, despite its name, it is not botanically related to other gooseberries and that is why it was really hard to find my gooseberry from other gooseberry section! By its looks, it was hard to believe it was a cousin of tomato or eggplant but when I cut it in half, I could see why. Although it was yellow everywhere, the inner part looked quite similar to both of them.

The price was 3.99 CAD for 200g package but when compared with other berries which costed about 2.99 to 3.49 CAD in similar size, it felt a bit expensive. To me, that was one of the reasons I chose this unfamiliar fruit. If it were not that good, the price would have been lower than other berries, not higher. 

The jam tasted quite good so I dropped by St.Lawrence market to get some more on my way home but could not find any of them. A worker in St.Lawrence told me that it’s summer season fruit so I might have to wait until next year. Wait. weren’t they imported fruits??I I thought South American weather would be warm enough to grow these all year around.

▣ Sensory Evaluation

Sight. : Very yellowish to orange colour. Even if it was first time seeing this fruit, I could sense that it looked quite well ripe. The only problem that disturbed my appetite was that it was covered in sticky water outside. 

Taste : Gooseberry did not have strong taste either. Yet it had a bit of citrus smell and sourness in the end. It had more moisture than I had expected and I think that’s the reason for it’s soft and mild taste. First thing that came to my mind was that if the smell of this fruit had been concentrated to some level, it would have a great taste. So I turned them all to jam, and interesting thing was all the seeds inside tasted like sesame seeds and had savoury taste in a way when they were all cooked. The most interesting part of gooseberry jam was that the texture and the taste of the jam was somewhere in the middle of dried figs and apricot.

Smell : It did not have strong smell or odour at all. However, it did have refreshing good smell and a bit of sweetness.

Touch : Gooseberry was quite round in shape and it was firm when I tried to squeeze. Water outside was sticky but when I tried to wash it off with soap, it felt slippery and waxy. Despite the good taste, I really did not want to touch it again.

▣ How did I cook it?

I could have eaten them all raw, but the taste and the smell of gooseberries were just a bit not enough. Then I thought of sour strawberries and how good they were when turned to strawberry jam. So, today’s menu will be “gooseberry jam”. Since it was just a jam, I made it quite simple.

 “Gooseberry Jam”

√ Gooseberry 200 g

√ Sugar 50 g

[Wash all the gooseberries clean]

[Slice them all in half]

[Put them in a pan with low to medium heat]

[Spread sugar all over and let it sit until sugar melts]

[As sugar melts down, squash all the fruits with a spoon then let it sit for another 2 minutes]

[Luckily, I had one piece of bread next to me. I should have had a baguette]

[Mmmmm. Enjoy.]

▣ What did I learn?

- First, there still are a lot of fruits out there that I will need to explore.  - To my standard, 50 g of sugar was just a bit high in sugar. I might try to make some other jams with less sugar next time. - I should slice all gooseberries in 1/4 or 1/8 size so it would be easier to mix everything in the end. 1/2 cut peels do not look much appetizing. - I think I should keep hunting for new fruits from other markets also and make all of them into a jam.

[charissa-and-co]

INCA BERRY SMOOTHIE by @charissa_and_co_wellness ——————————————————— These delicious tangy sweet, Inca berries are not only especially high in protein and fiber but known to be one of the higher fiber content of most dried fruits. ——————————————————— The tiny seeds, they are also extremely high in your antioxidants to fight off free radicals, whilst the dehydrated flesh is stacked with vitamin C and potassium. ——————————————————— I added these into a delicious creamy banana smoothie. Whereby the combination balances one another from the creamy banana to the tangy berries. ——————————————————— 1 Frozen banana 1Fresh young coconut including the use of the flesh. 2 Tablespoons of pre-soaked Inca berries (soak them in your coconut water) https://www.instagram.com/p/BtlCjKTB_KF/?utm_source=ig_tumblr_share&igshid=rpmb985qpl2y

[yofruits]

What to consider while buying dried fruits?

Dried fruit can be a healthy snack and a great alternative to junk foods such as chips or puffs, which are harmful to health. People who don’t like eating fruits or have problem digesting them can easily enjoy the dried one, and at the same time, benefit from its nutrients such as antioxidants, vitamins, calcium, and fiber. Furthermore, dried fruits are also good for those who are on a diet. But like any other product, buying dried food also needs some considerations. Some tips can help you buy the best and high-quality dried fruits.

How to buy dried fruits online as a consumer and as a wholesaler?

Tips on buying dried fruits as a consumer

Know the available fruits

Most of the fruits can be dried, but not all of them. For example, fatty fruits such as Avocado don’t dehydrate well, it’s better to eat them fresh. The most common dried fruits are apples, apricots, barberry, coconut, cranberries, dates, figs, goji berries, Inca berries, kiwi, tomato, lemon, mango, orange, pear, persimmon, pineapple, plum, raisin, strawberry.

Consider the quality

The most important thing about every product is its quality. Especially for foods such as dried fruits, it is important to know how we can tell if they are of high quality. First of all, we need to know how dried fruits are made. There are different methods of drying fruits which have a different effect on the final product. The most common methods of dehydrating fruit are:

   Sun drying is the first and oldest method of drying fruit. However, this method has many drawbacks due to long exposure to the sun and to the open air.    Sun drying is another method of dehydration, which is the improved method of sun drying. The sun remains the main source of heat in this process. However, since ventilation speeds up the drying time, the chances of food spoilage or mold growth are reduced in this method.    Freeze-drying, as the name suggests, involves freezing the fruits and then reducing the pressure around them. As a result, the fruits shrink, and their water turns directly into steam. Since no heating is involved in this method and the fruit tissue is not disturbed, freeze-dried fruits are of higher quality. This is why you normally pay more for freeze-dried fruit. Tips for buying dried fruit as a consumer

Know the available fruits

Most fruits can be dried, but not all. For example, fatty fruits like Avocado do not dehydrate well, it is better to eat them fresh. The most common dried fruits are apples, apricots, barberry, coconut, cranberries, dates, figs, goji berries, Inca berries, kiwi, tomato, lemon , mango, orange, pear, persimmon, pineapple, plum, raisin, strawberry.

Think about the quality

The most important thing about every product is its quality. Especially for foods such as dried fruits, it is important to know how we can tell if they are of high quality. First of all, we need to know how dried fruits are made. There are different methods of drying fruits which have a different effect on the final product. The most common methods of dehydrating fruit are:

   Sun drying is the first and oldest method of drying fruit. However, this method has many drawbacks due to long exposure to the sun and to the open air.    Sun drying is another method of dehydration, which is the improved method of sun drying. The sun remains the main source of heat in this process. However, since ventilation speeds up the drying time, the chances of food spoilage or mold growth are reduced in this method.    Freeze-drying, as the name suggests, involves freezing the fruits and then reducing the pressure around them. As a result, the fruits shrink, and their water turns directly into steam. Since no heating is involved in this method and the fruit tissue is not disturbed, the freeze-dried fruits are of higher quality. That's why you normally pay more for freeze-dried fruit.

Fruits dried by freeze-drying are of better quality.

Read the ingredients

Not all dried fruit is 100% fruit. Some may contain additives such as sugar, oil or sulfites. Sugar is a common additive for most dried fruits, which can add to their flavor, but at the same time will reduce the quality and nutrients of the fruit. In addition, when the fruits are dried, they retain their natural sugar. Therefore, adding more sugar makes them sweeter, but can be harmful for people who want to reduce their sugar intake or who have diabetes. Sulphites are another additive that can be bad for people who are sensitive or allergic to them. Sulphites normally help fruits maintain their color. Some dried fruits may contain a small amount of oil, which is useful when the fruits are sticky. The oil will keep these types of fruits, such as raisins, separate. While it's not that much that hurts anyone, it just adds a little fat to the fruit.

Therefore, if you are buying dried fruit in a packet, check the ingredient to make sure that it does not contain any additives that might not be right for you. Tips for Buying Dried Fruits as a Wholesaler (Bulk)

Besides all the previously mentioned considerations, wholesalers should also check the credibility of the business

[ibeefjerky-blog]

Beef Jerky: A Brief History and A Killer Recipe

Although beef jerky is probably best known as an American pioneer tradition (think John Wayne westerns or Daniel Boone and Davy Crockett), various cultures around the world have been drying meats as a method of preservation for nearly 500 years. Today, beef jerky of the month club continues to be a popular snack among a wide range of people, and for good reason. It is lightweight, portable, convenient and delicious. Whether you're hiking the trails or commuting to the office, jerky can be a quick and delicious snack to keep your energy levels up and your taste buds satiated.

Here's a quick look at some of jerky's notable history: Biltong originated in South Africa in the 17th century. Dutch settlers used their recipes for drying meats in order to preserve game in the hot climate. Preparation begins with marinating the meat for a few hours in a vinegar solution, then adding spices -- coriander, black pepper, brown sugar and salt. The meat is drained of any excess marinade and hung to dry. A medium cure is achieved in 4-5 days of drying. The pioneers settling North America dried meat by hanging it for several days on their wagons. This method lent itself to spoilage and disease however, so they soon began smoking meat over low fires while they camped. This method cured the meat in a matter of hours, compared to days for sun-drying on the wagons. Inasmuch as the smoking method required stopping on the trail, smoking provided for a better curing of the meat and reduced spoilage and disease. North American natives created pemmican from a pressed mixture of cooked meats and berries. Available meats included elk, deer, and of course buffalo. South Americans began drying slices of salted meat in the sun or over smoldering fires as early as the mid-sixteenth century. Most notably were the Quechua Tribe, a faction of the Inca Empire, who called their concoction Ch'arki. The Spanish Conquistadors hung strips of goat meat on their ships as a method of preserving it during their long voyages. As they colonized the Americas, their name for their dried meat, Charqui, became prevalent. It is the etymological root of what we now know as jerky.

Let's get adventurous! Just because jerky has been around for centuries doesn't mean you can't be a pioneer in your own kitchen! Making your own homemade beef (or elk or venison or buffalo) jerky is not only simple and fun, you also avoid the unhealthy nitrites, nitrates and other preservatives typically found in store-offered packaged jerky. And you can control all the flavors you want to add.

Here's my simple yet delicious recipe for making a medium-hot yet sweet jerky that is sure to please: I'll use a 2.5-3 pound top round roast, often packaged as London Broil. (As an aside, London Broil is not a cut of meat, it is a style of cooking. Typically what is marked as London Broil will be a Top Round Roast. These work great for jerky as they are quite lean and usually well trimmed.) Trim off any excess fat and slice the roast into half-inch thick strips. Place the strips in a bowl or baking dish. Add the marinade (see below) and stir the meat strips around to coat them well. Cover with plastic wrap and refrigerate for 12-24 hours. Occasionally (every 4 to 6 hours) stir the mixture, to get an even saturation into the meat. Ideally, you want the meat to become an even brownish color throughout; this means the meat has absorbed the fullest amount of flavor from your marinade. To make the marinade, we'll combine what's on hand in the kitchen with a heaping dose of imagination. Truly, you can add just about whatever you like. Here's one of my favorites

[boppinmule]

Yes, it was finger licking good this Chinese style and home cooked dish! A bit if tofu, chickpeas, napa cabbage, tomatoes, inca berries, red onions, dried chilies, black rice and bunch of Chinese flavorful stuff to give all the delicious and organic ingredients a magic touch...amazing isn’t it?? #food #食物 #chinesefood #中国茶 #asianfood #orientalfood #healthyfood #好吃 #homecookedfood #homemadefood #healthyrecipes #renskroes #powerfoodies #healthylifestyle #健康 #veggies #蔬菜 #tofu #豆腐 #stirfry #炒菜 #fit #blackrice #antique #ricespoon #delicious #yummy #powerfood #instafood https://www.instagram.com/p/B4Ng9i6pvZ3/?igshid=1txqoudf9tp4h

[i-topinarabic-blog]

Fun Fresh Foods, World Berries, Inca Berries, 4 oz (112 g)

Fun Fresh Foods, World Berries, Inca Berries, 4 oz (112 g) انقر لمشاهدة المقالة كاملة Fun Fresh Foods, World Berries, Inca Berries, 4 oz (112 g)

Raw Food

Vegan

Premium Dried Goldenberries

Eco Grown Certified

Discussion: Inca berries (physalis peruvian) also known as goldenberries or cape gooseberries, are native to Brazil but long ago became naturalized in the highlands of Peru. This incredible food is naturally sweet, delicious and loaded with powerful nutrients. Inca berries are an antioxidant-rich, raw food snack and contain bioflavonoids, fiber and are a good source of vitamin A.

Suggested Use Eat Inca berries out of the bag as a snack or add them to snack mixes, salads, and cereals.

انقر لمشاهدة المقالة كاملة

[jakehglover]

What Are the Benefits of Ground Cherries?

If there were a short list of fruits surrounded by confusing, misleading and downright incorrect nomenclature, ground cherries would be on it. There are several reasons for that: They have a long history and are well-traveled over hundreds of years, as they were discovered and propagated in multiple areas of the world.

They're also similar in appearance to the fruit of other plants, so this small, yellow-orange, husk-covered fruit with a store of tiny yellow seeds inside has a plethora of names.

They've been called "uniquely sweet; a mixture of pineapple, strawberry and green grapes — sweet, tart and vaguely tropical."1 Smithsonian may have the best description of ground cherries: They're said to taste "like a cherry tomato injected with mango and pineapple juice, and (look) like an orange pearl encased in a miniature paper lantern."

Equally at home in tropical, subtropical and temperate climates, they're sometimes called cape gooseberries, but the botanical names are slightly different. Because of their early history in Central and South America, they're sometimes referred to as Aztec berry, Inca berry, Peruvian groundcherry and Peruvian cherry.

They've taken on such monikers as aguaymanto in Peru, uvilla in Ecuador and uchuva in Colombia. In Madagascar they're called pok pok; in Hawaii, they're known as poha; and in Egypt, they're harankash.

According to Healthy Steps, ground cherries are not only related to the tomatillo (Physalis philadelphica) and Chinese lantern (Physalis alkekengi), they're also members of the nightshade family of plants. But in spite of the label, they're related to neither gooseberries nor cherries.

If all that is confusing, this might help: The botanical name for ground cherries, the variety native to North America, is Physalis pruinosa, while cape gooseberries, aka Physalis peruviana, are thought to have originated in South America. As Gracelinks observes:

"The two are very, very similar in both appearance and flavor, and in reality, the two names (ground cherries and cape gooseberries) are used interchangeably to refer to the fruit, which is generally yellow-orange, about the size of a large marble and enclosed in a papery husk …

Cape gooseberries, although native to South America, got their name from the Cape of Good Hope. They were introduced to South Africa in the early 19th century, and quickly became popular there.

From South Africa, the fruit was introduced to Australia and New Zealand. As with the early American pioneer settlers, early European colonists in Australia valued the fruit because it was one of the few fresh fruits available at the time."2

Ground Cherries Can Also Be Good for You

Their appearance as well as their flavor helps differentiate ground cherries from other fruits. Ground cherries (with yet again another descriptive name of "husk cherry") are said to make desserts brighter and add a sweet component to robust meals of meat or vegetables.

In her article referring to ground cherries as "misunderstood neighbors," Liz Granger mentions 70 varieties of Physalis fruits worldwide, and colorfully describes their many culinary aspects:

"Bite into this golden relative of the tomatillo, this berry thing, and taste its jammy insides — the nutty watermelon, the mellow sugar, the dulcet vinegar finish … They do sweet; they do savory. Native Americans turned ground cherries into a relish.

A Native American Zuni recipe combines them with onions, chili paste and coriander. The Omaha and other tribes enjoyed them fresh. Homesteaders preferred them with sugar. In sod homes and log cabins, pioneer ladies made ground cherry pie and ground cherry jam."3

But while one might think much of the nutritional value of this fruit must lie in its store of vitamins and minerals, in this case it's actually the phytochemicals. Like the sulforaphane in broccoli and the fisetin found in strawberries, it's in the polyphenols that you'll find the true power of the little-known ground cherry.

For instance, the oil from the fruit is rich in fatty acids, natural antioxidants, carotenoids, phytosterols and such chemical compounds as kaempferol, quercetin and withanolides, which have been found to possess antimicrobial, antitumor, anti-inflammatory and insect repellant properties, as well as hepatoprotective and immunomodulatory activity; glycosides also show anticancer activity.

Another study notes that a specific withanolide compound inhibits the growth of colon cancer cultures, induces cell cycle arrest at low concentrations and apoptosis at higher concentrations, and may have some effect on the prevalence of colon cancer, as well as having growth inhibiting effects on breast cancer cells.4

What Makes Ground Cherries Nutritionally Beneficial?

According to Fruits Info,5 ground cherries contain more vitamin C than oranges. It's important to note that the riper the fruit is, the higher the concentration of beta carotene. The journal International Journal of Food Nutrition and Safety notes that ground cherries (or more specifically, South American-derived cape gooseberries), have been popular as a traditional herb for blood purification and for treating cancer, leukemia, hepatitis and other ailments.

Vitamins and minerals are also plentiful. The five most prominent vitamins are A, C, thiamin, riboflavin and niacin, while significant minerals include calcium, iron, phosphorus and potassium. Then there's protein, which Nutrition Data6 reports is 2.7 grams or 5 percent of the dietary reference intake (DRI) per 1-cup serving. Lose Weight With Us also weighs in:

"Not only is vitamin A good for our eyesight, (it's) believed to inhibit cancer and lower cholesterol. Vitamin C protects us against colds and flu and is thought to lower our blood pressure and protect us from Parkinson's disease.

Niacin or vitamin B3 is well-known for increasing the level of HDL (high density lipoprotein) in our bodies, which in turn is thought to reduce the incidence of heart disease. This fruit also contains pectin, which helps regulate blood sugar."7

Additionally, water and ethanol extracts of P. peruviana, as well as other fruits, were tested to determine phenolic and antioxidant activity, and high levels of radical scavenging activity were found, which positively influenced high blood sugar and hypertension linked to Type 2 diabetes.8 As the International Journal of Food Nutrition and Safety observes:

"P. peruviana have been widely used in folk medicine as anticancer, antimycobacterial, antileukemic, antipyretic, immunomodulatory, and for treating diseases such as malaria, asthma, hepatitis, dermatitis, diuretic and rheumatism …

The plant is diuretic and juice of its leaves is given in worm and bowel complaints, while heated leaves are applied as a poultice (and) an extract of the leaves shows antibiotic activity against Staphylococcus."9

Propagating, Harvesting and Delicious Experimentation With Ground Cherries

Granger quotes Kathleen Cue, a horticulture associate from the University of Nebraska's Lincoln Extension office, who says early settlers found ground cherries invaluable because unlike many fruits like apples, pears and cherries, they didn't — and still don't — require five years to begin producing fruit; instead, they are easy for home gardeners to "morph from seed to food."

Treated like tomato plants, the seeds can be started indoors six weeks before the last frost before being transplanted into areas of full sun and, similarly, many "volunteer" by reseeding themselves.

It doesn't take long for ground cherry branches, which are faintly purple in color covered with fine hairs, to vine and spread. Under favorable conditions they may reach 6 feet in height, but they also do well when staked.

Although the period of harvest is relatively short, taking place somewhere between midsummer and early fall, the ease of the harvest helps explain how these fruits got their name, as they simply drop to the ground when they're ripe. The fruits continue to ripen, though, so collecting them early is best for flavor and texture.

First, the fruit turns from pale green to an amber or gold color, and indicates ripeness when the husk becomes papery and straw-colored. If they're still green in color, they're not ready yet and will taste bitter. When purchasing ground cherries, note that the outer covering should be intact, which helps them continue to ripen. They can be kept for as long as six months in a well-ventilated storage area, Fruits Info10 notes.

As for making use of your ground cherries in culinary endeavors, both sweet and savory recipes aren't difficult to find, but you don't need to go to a lot of trouble; simply adding them to tossed salads is said to be tasty with goat cheese. A sweet treat might involve adapting a healthy version of this tart recipe from My Three Loves,11 which uses "husk cherries" and plums with slices of ginger, orange and/or lemon zest, stevia (instead of sugar), nutmeg, cinnamon and vanilla.

Smithsonian.com12 lists five quite novel ways to prepare them, such as chopping them into a salsa verde concoction with diced red onion and jalapeno, cilantro, lime and sea salt. Or, use them in combination with a relative such as tomatoes. Making a caprese salad is as simple as slicing them onto a platter and adding fresh mozzarella, chiffonaded basil, seasonings and a splash of rice vinegar.

The Kitchn13 passes along the recipe for a tasty salad vinaigrette from a site called Rawmazing.14 Combine the following in your blender or food processor, but note that the salad itself incorporates a cup of ground cherries mixed with cubed jicama, pumpkin seeds and lettuce:

Ingredients

1 cup ground cherries

2 tablespoons red wine vinegar

3/4 to 1 tablespoon liquid stevia

1/4 cup organic virgin olive oil

3 tablespoons finely chopped shallots

Himalayan salt and pepper to taste

Caveats for Buying Ground Cherries: Go for Non-GMO

For whatever reason, ground cherries, although native to the continent, are relatively unfamiliar to many people in the U.S., which explains why you're not likely to find them at your local supermarket. You may, however acquire them at farmers markets and heartland fruit and veggie booths.

They're generally sold in their husks. Inside, the fruits are often covered with a fine, slightly sticky coating that should be washed off before eating. But once you try them, it's altogether possible you'll be hooked.

It must be noted that as a nightshade plant alongside relatives like potatoes, tomatoes, bell peppers and eggplant, they may prove to be hard to tolerate for some people.

The unripe fruits of some varieties, particularly the Chinese lantern plant, Granger cautions, have been reported as potentially toxic if too many are ingested. The wisest course with the leaves, stems and husks of nightshades is that they be discarded because they contain the poisonous compound solanine.

But there's something else to consider. Ground cherries may be prolific all over North America, growing in forests and hedgerows, but they're not exempt from efforts to use chemicals such as pesticides and herbicides in their growth. For that reason, search out sources for ground cherries that are free from harmful residue and sprays, which can be dangerous for anyone who ingests them.

Researchers using the gene-editing technology known as CRISPR-Cas9 (clustered regularly interspaced short palindrome repeat), say that while most produce took hundreds of generations to become what they are today, they've been able to circumvent that.

Now, with CRISPR-Cas9, they can "whittle down the domestication process" to a few years, and their first experiment involves ground cherries, which "has everything it takes to become the next strawberry" that's "more suitable for agriculture."

Plant biotechnology expert and one of the developers to make the plants more productive and larger, Joyce Van Eck, says: "With some improvements, maybe it could become a specialty fruit crop."15

But if you're more interested in adding non-GM (genetically modified) ground cherries to your nutritional and culinary repertoire, Seed Savers Exchange is a nonprofit dedicated to the preservation and sharing of heirloom seeds. Granger suggests Aunt Molly's Physalis pruinosa,16 an organic ground cherry variety featured in the organization's current catalog. Planet Natural17 offers heirloom varieties, as does Heirloom Seeds.18

from HealthyLife via Jake Glover on Inoreader http://articles.mercola.com/sites/articles/archive/2018/10/29/ground-cherries.aspx

[charissa-and-co]

APRICOT ACAI SUGAR CRUSTED BALLS by @charissa_and_co_wellnes ————————————— Why do we want to use un-sulphured apricots? The brown ones are what you want, although they might not be pretty and bright like most of the other one’s we mostly see… Why? Organically-grown dried apricots are usually a dull orange-brown color, not the bright orange color associated with non-organic dried apricots that have been treated with sulphites (preservative), so we want to steer away from the sulphides. ——————————— Nature’s Superfoods Sun-Dried Apricots are organically grown and naturally dried in the Mediterranean sun, with no added sugar, preservatives or additives. ——————————— Incan Golden berries are known as the 'Goji Berries of South America'. The antioxidants and dietary fiber levels of Incan golden berries are higher than those of goji berries and other dried fruits. Incan Golden berries, being protein-rich, are also packed with beta-carotene (pro-Vitamin A), anti-inflammatory bioflavonoids (Vitamin P), various B vitamins (including B12 which is rare for plants), potassium, phosphorus, soluble fibre and insoluble fibre. Great as healthy snack, no added sugar! Diabetic-friendly. ————————————— #superfood #superfoods #charissa_and_co_wellness #vegan #veganblog #veganstory #feedfeed #recipe #recipeshare #foodsg #foodie #healthyalternatives #proteinbars #feedfeedvegan #lowgi #vegan_share #vegan #greentea #weightloss #anti-ageingsuperfoods #antioxidants #plantprotein #smoothieshare #smoothiebowls #rawfood #bars #momsg #momsg #postworkout ————— * 1 cup dried un-sulphured apricots. * 1/2 cup walnuts * 1/3 cup almonds * 1/2 Inca berries or Golden berries * 2 tbsp Acai powder * 1 tbsp Yacon or Maple syrup, . * 1 tsp vanilla extract ———————————— Once all the ingredients are chopped in the food processor, start rolling your bite size balls. Once you have rolled the balls, then allow to gently roll them through your dusted sugar crusted açai mix. ————————— For your sugar crust: 1 Tablespoon of raw organic fine coconut sugar 1 Tablespoon freeze dried açai powder 1 Teaspoon of your flaxseed Cacao Powder meal https://www.instagram.com/p/Bzuk5c7H32-/?igshid=1qud9okmp5j33

[bern33chaser]

More Names of Plants, Food, and Drinks Formed by Folk Etymology

This post lists words derived from words in other languages as a result of folk etymology, a process by which speakers adopt the foreign terms after revising them by using existing elements from their native language.

acorn: This word is descended from the Old English term aecerne, meaning “tree nut” but originally referring in various forms in Germanic languages to the trunk of a tree; by folk etymology, the current spelling derived from a false association with ac (“oak”) and corn (“grain”). (The word is, however, related to acre.) ketchup/catsup: Ketchup, which stems from various spellings of a Malay word probably based on the Chinese term koechiap, meaning “brine of fish,” originally referred to a fish sauce but now generally pertains to the tomato-based condiment; the word became a catch-all term for a variety of sauces and gravies, of which the most predominant in the United States, by the early nineteenth century, was tomato based. The variant catchup was eventually altered, perhaps from the influence of sup, to catsup, but ketchup predominates. chestnut: The name of a type of tree, the wood harvested from it, and the edible nut it produces stems from the Latin term castanea (probably itself borrowed from a language of Asia Minor) by way of Old French and Middle English. By the early 1500s, it was (redundantly) called a chesten nut; that word developed into the current form. couch grass: This term for various types of grass has nothing to do with furniture. The word couch, and variants quack, quitch, twitch, and witch, are all corruptions of the Old English word cwice, meaning “alive” and also the forebear of quick, meaning “alive” in addition to its primary sense of “fast” (as in the phrase “the quick and the dead,” which alludes to contrasting states of being). dogwood: The first element of these names for various trees and shrubs and wood produced by dogwood trees, and the berries they produce, has nothing to do with canines; dogwood is a corruption of dagwood, with the same first element as dagger. (The very hard wood of the tree was used for making arrows and skewers.) gin: Gin, the name for a liquor flavored with juniper berries, is a truncation of genever, related to the Old French term geniévre and the Dutch word jenever, all of which derive from the Latin word juniperus. gingerbread: The name of the molasses- and ginger-based confection has nothing to do with bread; the term derives from the Old French word gingembrat, a variation of gimgembre, meaning “ginger.” Gingembrat, and its Middle English derivation gingebred, referred originally to a ginger paste used both in cooking and medicine. gooseberry: This shrub and its berry have no association with waterfowl; the first element may be a corruption of the Old French term grosele or the German word Krausebeere. jerky: The name of the dried meat is from the word ch’arki, from Quechua, the language of the Incas, by way of the American Spanish term charqui, meaning “jerked meat.” (Jerked means “sun-dried.”) Jerusalem artichoke: The name of this sunflower and its edible tubers has no association with the Middle Eastern city; the first word is a corruption of the Italian term girasole (“sunflower”). (The second element of that word, which was adopted directly into English, is from the Latin word sol, meaning “sun.”) rosemary: The name of this herb has nothing to do with the rose or the name Mary; it is a corruption of rosmarine, from the Latin term rosmarinus, meaning “dew of the sea,” alluding to the flourishing of the plant near coasts. (Marinus, from which marine is derived, means “from the sea.”) sandalwood: Various types of wood have been used to make sandals, but sandalwood is not one of them. Sandal, in this word, derives from the Sanskrit term čandana-m, which may have alluded to its use for burning incense. (That Sanskrit word, which passed through Greek, Latin, Old French, and Middle English in various forms, may be related to the Latin word candere, meaning “glow” or “shine,” from which candle is descended.) shamrock: There’s no connection between the clover and the notion of a fake stone; shamrock is merely the Anglicized spelling of the Irish word seamrog. spare rib: This term for a cut of pork ribs alludes to its scarcity of fat, but the source is the Middle Low German word ribbesper; sper meant “spear” or “spit” and referred to the method of roasting the meat on a spit. (Spear, spar, and spire are all related.)

(This post is a sequel to a previous post.)

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Original post: More Names of Plants, Food, and Drinks Formed by Folk Etymology from Daily Writing Tips https://www.dailywritingtips.com/more-names-of-plants-food/

[adambstingus]

Tourism starting to bleed the Lickan Antay people of the Atacama desert dry

Chiles Los Flamencos reserve is the countrys first to be co-managed by the state and indigenous people. Yet the Lickan Antays existence is still a battle

Global development is supported by

Bill and Melinda Gates Foundation

Welcome to Calama, the city of sun and copper, proclaims the banner at the entrance to the city, near the Atacama desert. A little further along the road are tourist signs: Los Flamencos national reserve, Death valley, Salt desert. And then, in rapid succession: Cosmo Andino Expeditions The Adventure Begins!, Pachamama Bed and Breakfast. The stage is set: copper mines, unique natural sites and tourism shape this high, plateaued region of northern Chile.

The Lickan Antay situate their villages around oases. The key to their survival is the management of water. Manuel Silvestre Gmez, in his 40s, proudly wears his national reserve guard uniform. He loves to talk about his roots.

To be a Lickan Antay is to be a son of the earth. Each of us knows who his ancestors are. In town you know your grandparents, maybe your great-grandparents, he says. We also know how to stay alive in the most arid desert in the world. Weve learned how to adapt, to manage water, to create our villages. Its our land. [Ours] is a culture of survival in a dry and salt flat-covered region.

The Los Flamencos reserve is the first example in Chile of the co-management of a protected area by the state and indigenous people. The sign warns that access to the area is restricted by law. All photographs: Riccardo Pravettoni

Of course, weve lost things too. Our language, Kunsa, was outlawed at one point and almost disappeared we all speak Spanish now.

At more than 70 years old, Felisa Lpez Ramo still tends her garden, organises the collection of water from the sparse rains, carries water from the river and lives off her modest cultivation. She recalls her youth, before the Pinochet dictatorship, before the mines, before tourism. We had an abundance here, because we had our irrigation systems. You know, now they want to bring us irrigation systems from Israel. But we have our own systems.

We know how to grow wheat and corn. We dont need detergent to wash our clothes: we have small berries that grow here which produce soap. When I was young, we made our own beer and wine for the ceremonies, and we used flamingo feathers. They were used as augurs, or to encourage the mountains, where the water is born. Wherever the water went, life was born. Its simple.

Our people were invaded by the Inca, then the Spanish, then the Chileans, the miners. Now, conservation and tourists have arrived. Theyre all just passing through. Us, were staying.

Tourism has had a major impact. In 1990, the Chilean government established the Los Flamencos national reserve. Rather than resist the move, the Lickan Antay who, along with other indigenous peoples of Chile, are among the poorest in the country (pdf) chose to negotiate and adapt. The national reserve is the first example in Chile of the co-management of a protected area by the state and indigenous people.

It is now seen as a strategic alliance that allows the government and the people to preserve the environment more effectively, and channel tourism. The co-management agreement also allows the Lickan Antay to attract other opportunities for development.

Leticia Gonzlez-Silvestre was born in Toconau, one of the desert villages of the Lickan Antay. After studying away from home, she has returned with an agricultural engineering diploma.

Leticia Gonzlez-Silvestre, a respected member of the indigenous council.

She says co-management of the reserve has given them employment and training opportunities. The communities have formed a non-profit association to collect and redistribute money earned from the reserve. Its a benefit in terms of economics and development, but its also a recognition of our culture. We continue to negotiate an increasingly important part of the management, taking advantage of the fact that the government has neither the capacity nor the means to invest more.

The national forest corporation, Conaf, which coordinates the management of protected areas for the government, says the collaboration allows it to fill a gap in its teams. Alejandro Santoro, Conafs regional director, says: This gives us a constant and broader view of the situation. This way, the Lickan Antay are assimilated like personnel.

Its a positive approach, adds Ivonne Valenzuela, who is in charge of a Conaf unitdedicated to relations with indigenous communities. The model weve adopted is to engage in contracts with the communities. In this way, they can benefit from tourism while we concentrate on the protection of biodiversity. We work with them on many aspects of the management of the reserve, and on the planning and management of eco-tourism projects.

But not everyone is happy about the surge in the number of tourists spending time in thereserve, which is now the second most visited in Chile, with more than 300,000 visitors a year (pdf). While some welcome the economic advantages, others are concerned about the establishment of tour companies and agencies that ignore the Lickan Antays customs and, in some instances, deny their existence.

The small town of San Pedro de Atacama is a succession of hotels, restaurants, bars, souvenir shops and tourist agencies. Nights are festive, the restaurants offer international cuisine and the wisest visitors go to bed early to be ready for their treks to discover the geysers and flamingos of the salt flats.

San Pedro de Atacama lies in a region of volcanoes and salt flats, in an arid high plateau of the Andes mountains.

All that interests them is filling the bus and visiting the sites, not experiencing a different way of life, says Sandra Flores, one of the Lickan Antay, who runs a small tourism company, Caravana Ancestral.

For us its very difficult to know that our existence is negated in this way. And were unable to get a foothold in the tourism market. The guides say the desert is empty, that there are no more indigenous people. Sure, were not in San Pedro, but were everywhere in the desert. We dedicate ourselves to our animals, to farming the land.

Before the creation of the reserve there wasnt a single tourist, and suddenly theyre everywhere. We havent had the time to react and to learn how to set up commercial establishments. But we exist. And our existence is a constant battle.

Flores set up her business four years ago. She and several members of the community receive tourists in their homes, share a moment together to talk about their way of life, let tourists take out the llamas, and show visitors a Lickan Antay archeological site. But none of them speak fluent English and the business is not well established.

However, the most serious impact of the tourism explosion has been to put pressure on the precarious water situation. The hundreds of hotels being built in San Pedro guzzle water.

The hotels wanted to buy land and we sold it to them. Already we didnt have enough water to farm, and now we have to go to another river to fetch water, one we didnt go to before, says Lpez Ramo.

San Pedro de Atacama, a focus for tourism within the Atacama desert.

Because of the hotels, some of the Lickan Antay who live close to San Pedro say, their usual water source dried up. The community no longer has easy access to drinking water, and is forced to use supplies that have passed through a salt desert, meaning the water is more salinated.

The Lickan Antay have also been forbidden from selling their vegetables and fruit to tourists as they cannot guarantee that their water source is not polluted.

Gonzlez-Silvestre concludes: The problem with tourism is that its not regulated. Its like wine: one wants to say, Its a good antioxidant. Yes, but if you drink litres every day, youre not going to feel good.

Felipe Guerra Schleef is a lawyer for the indigenous rights NGO Observatorio Ciudadano. Convinced of the necessity for his country to conserve its cultural and natural heritage, he has defended indigenous people in cases where their land rights have been violated and resources exploited. The indigenous people develop their culture according to the land itself. The sense of ownership is fundamental, and if they want to maintain their way of life, their rights over their lands and natural resources must be recognised, he says.

The Lickan Antay need to act to protect theirnatural resources, according toAntonio Cruz Plaza. He lives in Calama, next to a large copper mine, and is director of Consejo de Pueblos Atacameos, an indigenous council. A nearby lithium mine is now for sale and he wants the council to take out a loan to buy it so it can be run ethically, although so far no negotiations with the company have taken place, and no loan has been approved by a bank.

While the thought of a group of indigenous people owning a mine, and profiting from the exploitation of natural resources, may shock some, and is certainly not supported by all community members, Cruz Plaza thinks it is a sensible idea.

We dont want confrontation, we want a better life. Our big problem is water. We dont want them to exploit and affect our water, so we prefer to negotiate where they will set up, ensure that this has the minimum impact on our environment. Our people are culturally rich, but we want to change our reality, to forge our own destiny. Why shouldnt we have the right to live well too?

An arid region of the Atacama desert.

The travel for this reporting was supported by the European Journalism Centres innovation in development reporting grant programme

from All Of Beer http://allofbeer.com/tourism-starting-to-bleed-the-lickan-antay-people-of-the-atacama-desert-dry/ from All of Beer https://allofbeercom.tumblr.com/post/172252733822

[thepurplealmond]

We are down to the final four superfoods listed in the David Wolfe Book ~

Superfoods: The Food and Medicine of the Future

I found a free PDF copy of the book HERE.

For the other articles

in the superfood series

CLICK HERE.

What are Inca Berries? (1, 2)

Incan berries, aka golden berries are grown in high altitudes in tropical areas of South America. This fruit, similar to a cape gooseberry, is a glossy yellow-orange color, surrounded by paper like leaves. They are an amazing source of fiber, with 8 grams per 1/4 cup! They are a rich source of potassium, phosphorus and calcium and also high in vitamins A, B, and C.

Health Benefits of Inca Berries (1, 3)

Increase metabolism

Promote digestion (due to the high fiber)

Help control diabetes (again, partially due to the high fiber content)

Clean the blood

Support the prostate gland

Helps improve vision

Helps prevent lung cancer

Boosts immunity

Helps build strong bones

Reduce cholesterol

Source (1)

How to use it:

They are mainly used in a dried form, similar to raisins. They can be used in jams, sauces, puddings and pies. (Or anywhere you’d use raisins!) Throw them in a trail mix or just eat them by the handful!

Where to find it:

  I found them on AMAZON

Other Sources:

(2)  http://www.incaberry.com.au/

(3) http://www.1800remedies.com/inca-berries/

    Healthy Food Tips: The Benefits of Inca Berries We are down to the final four superfoods listed in the David Wolfe Book ~ Superfoods: The Food and Medicine of the Future…

[lovemagiccafe-blog]

Weekflavor #1 : dark chocolate (75%) with #incaberries and #rosepetals 🌺 ❤️ What are incaberries? They also known as #africangroundberry #goldenberry #peruviangroundcherry #capegooseberry #rasbhari and the most known here is #physalis Here in #stockholm you can find them fresh quite often in regular supermarkets. I definitely recommend to try if you didn’t yet 😋Despite they’re very #yummy they’ve got a lot of #healthbenefits including big amounts of #potassium #fiber #phosphorous #vitaminc and many other #nutrients and #minerals 👌 In our #chocolates we use only #organic #dried berries ☺️ Deep chocolate flavor sprinkling with sourish bits of inca and amazing notes of #caramelized red roses 🌹 ❤️Mmmm......☺️ Available in one-bite size (5g) and average size (50g) bars. Remember that all 40g and 50g chocolate bars have -20% discount! 🎁 Only 2 months! ______________________________ #rawchocolate #bestchocolate #chocolatelab #chocolatelover #madewithlove #lovemagiccafe #stockholm (at Stockholm, Sweden)

[nordpol-blog]

Simple Exercises For Increasing Stamina

Besides the heavy armor they wore the soldiers lugged about 80 lbs. of supplies and tools frequently marching 20 miles each day! However, these were however imbued with adequate stamina to be strong warriors. This was demonstrated in continuous feats of success conquering all the identified world of these day. The Roman Supplement to Improve Stamina everyday fare consisted largely of coarse bread and porridge made from millet or lentils. The world trotting, founder of natural research, the eminent Dr. Weston Price regarded lentils to be the absolute most nutritious of legumes because large phosphorus content. I specified the prerequisite of good levels of phosphorus to construct strong bones and prevent tooth corrosion within an yet another article. Millet is an excellent supply of molybdenum, which is also needed to create solid and flexible bones. Hence, for a preventing Roman soldier, these grains presented some very essential nutrients. But, these cereals have now been basics in common countries considering that the birth of civilization. Certainly, a lot more than that is needed to account for the strength of the troops! What otherwise did these legions consume that offered them their major edge? Well, they also lugged around a sauce fermented from the organs and heads of fish called garum or liquamem. They supplemented their coarse bread and porridge with this specific potent assist in digestion and retention of most these necessary vitamins and vitamins. There is small doubt in my own brain that this culinary art added to the powerful power and famous stamina of the Roman soldier. In the event that you search the web for how to enhance stamina you might find results of sites for long distance runners, cyclists and triathlon competitors. Although a lot of do, actually, incorporate a healthy diet with all of the exercise methods, few describe what that diet contains for increasing endurance. Very few show how crucial the fat soluble supplements A and N present in fish sauce are for stamina. Possibly this is because the cholesterol fable has caused it to be unpopular and politically inappropriate to promote the most effective places, such as red beef, eggs, butter and whole dairy from pasture given animals. I have seen numerous contradictory guidelines to really have a balanced diet while ingesting lean foods. Still another often overlooked simple truth is how crucial magnesium is for endurance and what size the percentage of the people deficient. I described the reason why with this common lack, maybe not the smallest amount of of these being soil depletion, and some evidence, in an article on magnesium. Some of the signals of magnesium deficiency throughout powerful exercises contain muscle pains, shortness of breath, dizziness, lightheadedness or that feeling that the heart missed a beat. If there isn't adequate usage in your diet plan, external supplementation is the most effective with minimal area effects. Yet another historical jewel on how best to increase strength is within the Spanish conquistadors and their oppression of the ancient Incas of South America. The Incas regarded quinoa a sacred food since it was the thing that might let them have the strength, power and power in high altitude actions requesting endurance. The players can support themselves marching for weeks at altitudes above 12,000 feet on just quinoa and dog fat within their so-called "conflict balls." The Spaniards realizing the effectiveness of the quinoa not just damaged their fields, they also caused it to be illegal for the Incas to cultivate, consume or praise their "mysterious grain." The leaders of North America realized a valuable lesson in improving stamina from the natives, who, such as the Incas made a fat stuffed traveling food called pemmican. Only, as opposed to wheat protein, theirs was made from dried and pulverized fermented venison, fish or buffalo and fat from tolerate or buffalo, maple syrup and berries. The most extraordinary famous documents involved the guys engaged in carrying fur bartered from the natives. These guys labored extended, hard days from 12 to 18 hours without actually breaking for lunch frequently in scorching or steaming heat. Their diet consisted almost exclusively of pemmican. It had been very convenient, with studies of it not going bad even after decades just moved in a leather sack, even yet in the heat. Pemmican, like the Incas'war-balls was one of many early "comfort ingredients" only they certainly were also very foods!