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Garlic and honey are two wonderful ingredients from nature. Both of these have strong anti-inflammatory properties and are great as a home remedy for fighting both colds and the flu.

Besides having strong anti-inflammatory properties, honey and garlic are also good for your immune system. So, at the first sign of flu, grab this garlic-infused honey, or even garlic clove, and suppress those viruses that are trying to make you ill. Garlic is filled with allicin, a compound known to have anti-microbial and even anti-cancer properties.

Homemade Fermented Honey GarlicThe antibiotic quantities of garlic appear to be a direct result of allicin. The allicin is very sensitive, however, and cooking or heat treatment may destroy its benefits. The best way to get that allicin is by consuming the raw garlic, but many people cannot stand the smell or taste of it.

Although it has been shown through clinical studies that garlic can reduce the number of colds by 63% and reduce the length of cold symptoms by 70%, the overpowering flavor of garlic is just a deal breaker for some.

Luckily, honey is something almost everyone enjoys. As stated above, honey has strong anti-inflammatory properties but is also anti-viral and anti-fungal. Of course, as we all know, honey has a great flavor, and this natural delicacy can make even garlic taste better.

The combo of honey and garlic makes the garlic more palatable and easier for us to use. Besides, when infused with honey, the garlic properties become even more potent while at the same time improving the benefits of the honey.

The recipe for this remedy is very simple, and over time, the mixture will taste better. The garlic is ready to eat after a few days, but as time passes, it will develop complex flavors. In no time, you will not only love this flavor but also enjoy it as an addition to your pasta or pizza or smeared over warm toast.

Fermented Honey Garlic Recipe

Preparation time: 15 minutes + inactive time

Serving size: 2 ½ cups

Ingredients:

  • 1 cup garlic cloves, peeled;
  • 1 ½ cups honey (I used acacia.).

Instructions:

#1. Gather your ingredients.Homemade Fermented Honey Garlic

#2. Peel the garlic and place it into a clean jar.

Homemade Fermented Honey Garlic

 

#3. Drizzle the honey over the garlic. You can pour the honey directly over the garlic or drizzle in by using the wooden honey spoon. Do not use a metal spoon as the honey has an acidic pH and reacts with metallic surfaces. This reaction may damage the honey.*

Homemade Fermented Honey Garlic

#4. Once the garlic is covered with the honey, place a lid on the jar.

Homemade Fermented Honey Garlic

#5. Make sure the cloves are covered in honey. You can flip the closed jar upside down and place it in a dark place.

 

Homemade Fermented Honey Garlic

#6. Within a few days, the fermentation will begin. Bubbles will appear.** This is the first sign your garlic is ready to consume. (Of course, you can wait a few days more or even weeks, until the honey is thinned down and garlic drops to the bottom of the jar).

Homemade Fermented Honey Garlic

#7. At this point, you can store your fermented garlic in a dark place (not the fridge) and let it age.

Homemade Fermented Honey Garlic

NOTE:

*Although you are only touching the honey with a metal spoon for a short time, you still do not want to risk any honey spoilage or destroying its natural healing properties.

**If your fermentation does not begin, you may have too much honey. In that case, add a splash of water (about a tablespoon) and close the lid again.


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Garlic and honey are two wonderful ingredients from nature. Both of these have strong anti-inflammatory properties and are great as a home remedy for fighting both colds and the flu. Besides

Where would we be today without mouthwash? Probably brushing our teeth several times per day in order to get rid of all those food pieces. Wouldn’t call it a marvel a technology, but mouthwash does have its uses and, some of them, go way beyond oral hygiene.

And because I was thinking the other day about reasons to stockpile even more mouthwash than usual, I ended up burning the midnight oil to see what that stuff’s good for apart from, well, using it to wash your mouth. Of course, I won’t bother you with tall tales about guys using mouthwash and mumbo-jumbo to summon otherworldly beings, but I did discover some very interesting facts about this stuff.

Did you know that there was a time when FDA was seriously considering blackballing mouthwash on account of a freak study that linked this substance to oral cancer? Of course, it was later proven that the study was a bogus and that the only severe reaction mouthwash can cause is the so-called black tongue – basically, the tongue grows tired of shedding dead skin cells which end up sitting there, is not pretty.

The black color is the result of a chemical reaction between an oxidizer commonly found in mouthwash and the dead skin cells. No reason for alarm, as it is not life-threating (just use a brush with soft bristles to scrape your tongue or chew some gum).

Anyway, back to the topic du jour – mouthwash in survival. As many common household items, mouthwash can also be used during an SHTF situation. Here are my choices in alternative uses of mouthwash.

Antiseptic

Let’s start by stating the obvious – since mouthwash was designed to kill bacteria responsible for tooth decay and bad breath, it’s safe to assume that it has strong antibacterial properties. If you don’t have anything else on hand, you can always pour a bit of mouthwash on small scrapes and nicks. Word of caution though – this stuff’s going to sting like hell.

Have you ever tried to disinfect a minor wound with medicinal alcohol? It stings even worse than that. Don’t forget to wash with clean water and flush the area with a saline solution – mouthwash contains other substances that really don’t belong inside the wound.

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Washy-washy the toothbrush

As I’ve said countless of times, oral hygiene’s very important, no matter how shitty the situation is. If you ever find yourself stranded in the field, it may be possible to sterilize your toothbrush with a little bit of mouthwash. In fact, it’s quite advisable to do so before putting that thing in your mouth, especially if you’ve been on the road all day.

If you want to make sure that toothbrush’s germ-free, I would advise soaking it in mouthwash – grab a zip-lock bag or small airtight container, put the toothbrush inside, pour a little mouthwash, seal, and stir.

No more stinky feet

Yeah, I know that this not qualify as an SHTF situation, but try sleeping in a closed tent after a day of walking, hiking, running or whatever. In case you don’t have any soap nearby, just drizzle some mouthwash on those mutton chops, rinse with water, and dry yourself with a towel. Yes, you’ll have less mouthwash, but at least you’ll get a good night’s sleep.

Itchiness and Accidental Poisoning

There’s nothing more thrilling than the feeling of tiptoeing through poison ivy or nettles. Don’t fret, don’t whine, and, most importantly, stop scratching. Put a bit of mouthwash on the sting, and you’ll be up on your feet in no time. Just be sure you use an alcohol-based solution – the other kind won’t be of any use to you in this situation.

Ensuring that your cooking stuff is germ-free

One thing hikers and backpackers fail to observe are keeping their food utensils clean. Yes, I know no one will be in the mood for washing plates and cutlery after a hearty meal, but this would mean extending an invitation to all kind of nasty germs.

Now, if you don’t have anything on hand to sterilize your plates, and that includes clean water, you can always use a bit of mouthwash. Shake the bottle for some foam – it will be easier to remove grease and anything sticking to the plate.

Makes body stink go away

Because no good deed should go unpunished, the result of pushing your body beyond its limits is a nasty smell. From where I stand, there are two options – either you wait until you find a source of water to take a bath or do something before the smell curls your toes.

If you have nothing else in your B.O.B, use a tiny amount of mouthwash to wash those stinky body parts. Works great for the armpits, chest, and legs, but I wouldn’t try it elsewhere.

No hand sanitizer? Not a problem.

Hygiene’s important but it becomes vital in a shit hits the fan situation. Apart from the fact that most of the environments you’ll be traversing are riddled with all manner of germs that would like nothing more than to take a bit out of you, your hands will be in permanent contact with icky stuff. I don’t know if your B.O.B contains soap or not, but it should at least have a small bottle of hand sanitizer.

In the event you run out of the stuff, use some mouthwash to sterilize your hands. Might not be as powerful as a regular hand sanitizer, but at least your hands are clean enough to handle food or tend a wound. I don’t judge.

And so, we come to the end of yet another entertaining piece of how everyday items can save our lives in a potentially life-threatening situation. Mouthwash is indeed a good thing to have around the home, regardless if you’re a hygiene freak or not. Just to be safe, you should throw in a couple of small mouthwash bottles in your B.O.B. Missed anything? Drop a line or two in the comment section and let me know.


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Where would we be today without mouthwash? Probably brushing our teeth several times per day in order to get rid of all those food pieces. Wouldn’t call it a marvel

Recall how almost all material on prepping says something about having at least one cornbread around the house? It’s, indeed, delicious, nutritious, and, all thing’s considered, very easy to make.

As I’m always on the lookout for great survival recipes, a couple of days ago, I stumbled upon this nifty cornbread recipe. The thing that stroke me is that I still can’t figure out if this thing should be served with something on the side, like some butter or cheese, or is more of a dessert. Well, it’s up to you to figure it out.

Anyway, the cornbread recipe I’m about to show you is not only very easy to prepare, but it also has a peculiar name. In Mormon tongue, this type of cornbread is called a Johnnycake. No comments there. I will do some more digging to figure out why it’s called that way (if you know, don’t be stranger and share with the rest of the community. So, without further ado, here’s how to make some Mormon Johnnycake.

Gathering the ingredients

For this recipe, you’ll need the following:

  • Two eggs. This recipe calls for both egg white and yolk.
  • One cup of buttermilk.
  • Two or three tablespoons of molasses.
  • Half a cup of all-purpose flour.
  • One teaspoon of salt.
  • One teaspoon of baking soda.
  • Two cups of Yellow cornmeal (you can find that at your local food market).
  • Two or three tablespoons of melted butter.
  • (Optional) Agave nectar.

All done gathering the ingredients? Neat! Put your chef’s bonnet on because it’s time to do some major cooking.

How to prepare Mormon Johnnycake

Step 1. Start by grabbing a baking dish or cast-iron skillet. To ensure that your Johnnycake won’t stick to the bottom, grease it with some butter, tallow or a little bit of sunflower oil.

Step 2.  Preheat your oven to 425 degrees Fahrenheit.

Step 3. Grab a large bowl and add your eggs, buttermilk, and molasses. Give them a good stir with a whisk.

Step 4. Get another mixing bowl for your dry ingredients.

Step 5. Grab a flour sifter and get to work on that flour. You can skip this step if you like your bread with air bubbles.

Step 6. Add your salt and the baking soda.

Step 7. It’s now time to put everything together. Using a mug, add the dry ingredients to the bowl with the buttermilk, honey, eggs, and molasses. Don’t add it all at once. Empty the contents of a cup and slowly whisk the mixture. Do this until you’ve incorporated all the flower.

Step 8. The batter should be smooth. If it’s too watery, add some flour and whisk.

Step 9. It’s now time to add your cornmeal. Just like before, pour half a cup, and gently whisk it. Yes, I know it’s frustrating, but do you have anything better to do?

Step 10. When you’re done incorporating the ingredients, transfer the batter to the cast-iron skillet or baking dish.

Step 11. Stick the baking dish\skillet into the oven and bake for 15 to 20 minutes until it’s golden brown. To see if your Johnnycake is ready, use a toothpick to test the batter. If it comes out clean, it means that it’s ready.

Step 12. Johnnycake is what chefs like to call comfort food. Serve it on rainy or cold days with plenty of butter. If you like to turn it into a desert, pour some agave nectar or maple syrup on top. Enjoy!

 

An alternative way to prepare Mormon Johnnycake

This recipe’s extremely versatile. Although the classic recipe calls for oven or stove baking, there’s another approach. Called Hoe Cakes, it’s the Southern take on the original Mormon Johnnycake recipe. The major difference between the two is that the first gets you a classic bread loaf, while the latter is more, well, pancakes. Anyway, here’s how to make some delish Southern Johnnycake pancakes for breakfast.

Ingredients

  • One cup of flour.
  • One cup of cornmeal.
  • Two and a half teaspoons of baking powder.
  • One teaspoon of salt.
  • Three-quarters of a cup of milk.
  • Half a cup of water.
  • Half a cup of melted butter.
  • One teaspoon of vanilla.
  • Half a tablespoon of nutmeg.

How to prepare Southern-style Johnnycakes

Step 1. Take a large bowl and mix your flour, sugar, baking powder, salt, nutmeg, sugar, and cornmeal.

Step 2. Using your fingers, make a little hole in the center of your dry mix.

Step 3. Put the milk, egg, vanilla, melted butter, and water in the hole.

Step 4. Mix the batter using a whisk or a fork. Since Southern Johnnycakes are closer to pancakes than to bread, your batter should be silky smooth.

Step 5. Take a cast-iron skillet or a frying pan and place it over the oven. Set to medium-high heat. You can use butter to fry the Johnnycakes or some cooking oil. I personally prefer to use tallow.

Step 6. Using a ladle or a small cup, pour some batter in the skillet and fry. Once the bottom is golden-brown, flip it and fry the other side. Continue until there’s no more batter left in the bowl.

Step 7. Like in the first case, serve hot, with some agave nectar or maple syrup. If you want to turn this into a really fancy dish, you can also add some frozen berries.

Wrap-up

As far as the traditional Mormon Johnnycake is concerned, I believe you can turn it into a full-fledged bread if you skip the sweet ingredients. Yes, I know that it’s hardly a substitute for oven-baked peasant’s bread, but it’s super easy to make and requires no cooking skills at all. If you’re careful enough to store it in a zip-lock bag or airtight container, that loaf can last for at least a couple of weeks, if not months.

The traditional recipe calls for the bread to be served hot out of the oven. Well, it is possible to eat it stone-cold but doesn’t have the same taste. What do you think about the Mormon Johnnycake? Hit the comments section and let me know.

 

 

Recall how almost all material on prepping says something about having at least one cornbread around the house? It’s, indeed, delicious, nutritious, and, all thing’s considered, very easy to make.

Honey contains a treasure chest of hidden nutritional and medicinal value for centuries. The sweet golden liquid from the beehive is a popular kitchen staple loaded with antibacterial and antifungal properties that has been used since the early days of Egyptian tombs.

Honey’s scientific super powers contribute to its vastly touted health benefits for the whole body. The healthy natural sweetener offers many nutritional benefits depending on its variety. Ready for a natural sweetened life?

RAW HONEY

There are various types of honey. The best for overall use that is, for eating and for medicinal purposes, is raw honey. Raw honey is honey that has not been processed by man, it is the same honey that is found in the beehive and is not pasteurized with heat; it may however be strained or altered.

Raw honey contains many spores and pieces of wax from the honeycomb as well as bee parts, etc. Raw honey has the benefit of helping people who are suffering with allergies to local plants and many times is used by patients to treat their allergies.

If this is done, it has to be raw local honey, which is usually made from either a blend of local hives honey or comes from a single source hive that has collected nectar from local sources and has not been treated with heat to pasteurize it.

Raw honey also has the highest antioxidant properties of all honeys. For our purposes as preppers, raw honey is the type of honey that we should use; it has its enzymes still intact.

Heating above 125 degrees F for a half hour usually destroys the enzyme content of most foods. Enzymes are very beneficial to your health and will aid both in digestion and overall health.

Most farm stand and farmer’s markets and local beekeepers honeys will be raw and unpasteurized. If you have any doubts, ask the person selling it, but as a general rule they are not pasteurizing their honey.

PASTEURIZED HONEY

Pasteurized honey is like pasteurized milk, it has been heat treated, usually at 161 degrees F or higher. Pasteurization is done to kill the yeast spores that are present in honey and responsible for its fermentation if the water content of the honey reaches 25 percent or higher.

That is the reason why you keep your honey covered, to prevent it from drawing in water vapor from the surrounding air and diluting the honey until it reaches that critical 25 percent when the yeast spores will reactivate and begin fermentation.

Commercially produced honeys are often pasteurized because this also dissolves any sugar crystals that frequently develop in honey, giving it a granular appearance. People often see crystallized honey and think it has spoiled, but this is not the case, and simply heating it in a pan of water will melt the crystals back into solution. The reheating of crystallized honey is done simply by placing a jar of honey in a small pot filled with water and placing that inside of a larger pot and heating it.

STRAINED HONEY

Strained honey is honey that has been strained through a mesh cloth of some type. This removes many of the particles and contaminants in honey. It does not affect the enzymes and other properties of honey and is merely cosmetic.

FILTERED HONEY

Filtered honey is heated to about 170 degrees F in order to make it more liquid to pass through the fine filter. The filtering process removes all of the particulate matter, pollen grains, and air bubbles, and it is very clear and more liquid than untreated honey. This is the kind also very often found in supermarkets. It also tends to crystallize much less than raw honey, so is felt to be more attractive to shoppers than raw varieties.

CREAMED OR WHIPPED HONEY

Creamed or whipped honey is another type of honey that has been processed to remove many of the large sugar crystals and therefore is much less likely to crystallize. The process involves the pasteurization of raw honey and then the blending of it with 10 percent creamed honey to form a honey with very small crystals that usually will not coalesce into larger crystals. This type of honey is very spreadable and is often used by people for toast and sandwiches.

HONEYCOMB OR COMB HONEY

Comb honey is honey that is still in the wax honeycomb from the honey bee’s hive. Chunks of the honeycomb are cut out and packaged raw. It is identical to raw honey with the only difference being that it is still in the honeycomb. It is sometimes known as “cut comb honey”.

MANUKA HONEY

Manuka honey is the most powerful of the various medicinal honeys produced around the world. It originates from New Zealand and is made from the flowers of the tree of the same name. Manuka honey is a monofloral honey, meaning it originates from just one type of flower, as opposed to poly oral honeys which are the product of many different flower nectars.

Another name for the Manuka tree is the Tea Tree and it primarily grows in wild stands in Australia and New Zealand. The name Tea Tree originates from the famous Captain Cook who discovered Australia and upon landfall is said to have made a tea from the leaves of the Manuka tree. It is the same tree from which Tea Tree Oil is made.

Manuka honey has the highest viscosity (thickness) of any known honey and also therefore has a very strong antibacterial effect. Hence its use in the treatment of wounds, where it has been shown to prevent infections as well as promote rapid healing.

I have used it many times and can attest to its superiority over other types of honey. It also has been shown to be quite beneficial for use for skin ulcers as well as for burns, and even has been shown to be effective against MRSA (Methicillin Resistant Staph. Aureus).

As a Final Prepper, I highly recommend buying a few jars of this honey and using it exclusively for wounds, burns, and ulcers and use other less expensive honeys for eating and other purposes. It has an “earthy” type of taste to me and I am not particularly fond of it as a food, but that is just my personal preference.

Due to the limited number of Manuka trees there is naturally a limited supply of this honey available annually, hence it is much more costly than other honeys.

Beware of counterfeit types of this honey and buy it from a reputable dealer preferably from “down under” in New Zealand or Australia. Most of the honey sold worldwide as Manuka is counterfeit and made from oral sources other than the Manuka or Tea Tree.

Manuka honey’s strength and healing powers are actually measured by a system known as UMF or Unique Manuka Factor; the higher the value given in UMF labels, the stronger the healing properties. It is usually in a factor of ten range; for example ten plus, twenty plus, etc.

PURE HONEY

Pure honey is honey that has not been adulterated or changed by the addition of glucose, dextrose, molasses, corn syrup, starches, invert sugars, our, or any other foreign substances. The Chinese have been notorious for adulterating their honey and I would highly recommend not buying any honey from China for that very reason.

Unfortunately, there appears to be a lot of tampering with honey, especially from foreign sources.

If you can, buy local honey from a reputable beekeeper. There are many around and this should not be a problem. Finding a local beekeeper and recruiting him into your survival group is probably a very good idea.

Local honey will also have bene ts for any of your survival group members who have allergies. Again, crystallization of honey is not a sign of adulteration and comes about simply from honey’s sugar super saturation.

One not very scientific method for determining if honey is pure is to stir it into a glass of water. The adulterated honeys will dissolve much more quickly than pure raw honey, which tends to coalesce into clumps and take a little time to dissolve properly.

The Grading of Honey

A word about honey grading: Honey grading is primarily done on the basis of the water content of the honey as well as its particulate content and its color.

There are four grades of honey; A, B,C, and substandard. Grade A honey has the lowest water content, the least particulate matter, and is the clearest in color. Lesser grades have more of all of those factors.

Honey quality can also be easily evaluated by certain characteristics. The honey should flow off of a spoon in a straight stream without breaking up into drops. It should also bead up upon hitting a surface, and when owing onto a surface should form temporary layers that eventually disappear. This attests to its proper viscosity.

If your honey does not do these things then it probably contains too much water and is not suitable for long-term storage.

The color of honey tells you something in general about its flavor. The lighter honeys have a milder flavor and the darker-shaded honeys have a more robust flavor.

The overall color of raw honey is determined by the oral source of the bee’s nectar. However, long-term storage may darken a honey, especially if the honey is stored at a high temperature. Honey also lightens in color after it has undergone granulation. This is the reason that most forms of creamed honey are so light in color.

Over time many honeys tend to crystallize. This is normal and does not hurt the quality of the honey and can easily be reversed by gentle heating as described above. Depending on the type of honey, some such as Manuka, crystallize rapidly compared to Tupelo honey, which takes a very long time to crystallize. Crystallization means that the honey forms actual white-colored sugar crystals on the surface, this does not affect the quality or taste of the honey, and you should not discard honey that has done this.

How to Store Honey

  • Honey should be stored in either glass containers or food grade containers to prevent the leakage of any chemicals from a plastic vessel.
  • You should keep your honey in a cool, dark place out of direct sunlight and away from any heat source like a furnace or space heater.
  • Honey should always be in a closed container with a tight lid to prevent absorption of any humidity which will change the honey and promote its fermentation.
  • You should always use a dry spoon when scooping any honey from its container in order to prevent the introduction of any water into the honey.
  • Some honey purists feel that stainless steel spoons and other implements should not be used with honey, due to some subtle changes in the taste of the honey. Honestly, I have tried tasting honey with a wooden ladle and with a stainless steel spoon and I cannot tell any difference, so in my humble opinion, it doesn’t matter at all.

As a Final Prepper I would stock up on a large supply of raw local honey from a reputable source like a local beekeeper. You might even consider enlisting a beekeeper into your survival group. Or having some of your group members learn the art of beekeeping due to its incredible usefulness for a variety of survival uses from medicinal to nutritional, as well as pollination of your survival garden and orchard.

Since raw honey stored properly will last forever, and due to its multiple uses, I would keep as large a supply as you can afford. Honey will very likely be an important barter item in the post-apocalyptic economy.


This is an excerpt from the 800+ The Doomsday Book Of Medicine, by Ralph La Guardia. Let us know if you’re interested. And we’ll get back to you.

Since raw honey stored properly will last forever, and due to its multiple uses, I would keep as large a supply as you can afford. Honey will very likely be