Re: Calcium, magnesium, lemon juice (or ACV)...soup the "wise woman" tradition

hi Fledgling,

i haven't been around curezone much in the last year or so. Popped in to check on how to make ear candles...

ACV is a must to add to your every big pot of veg. stock, after it's slow-cooked and cooled. That will extract the most possible minerals from the vegetables. Let sit awhile before straining. Then for good measure--add more!
For straining, I like white scarf silk (over the strainer), it lasts forever and you can twist it tight to get all the liquid out. I use it for my pineapple vinegar too
( that I make the fast and easy way--pineapple juice or pulp to a starter amount of pure ACV. shake daily for about six weeks before drinking. This just gets better with age.


Here's a great recipe from Susun Weed. do you know her?

My mother started making this years ago, for herself: a foul-looking bottle it was too, the first one, sort of rusty around the lid, where the wax paper had eaten away, but the inside was divine--my then very young son used to go to the 'fridge and sneak spoonfuls of it--that's how I learned he needed way more minerals than we were getting.

your post just reminded me of the recipe.

I make (as you may know) lots of mineral vinegars: nettles is a favorite: loaded with minerals, but you can mix all kinds of herbs and 'weeds'. I find a spoonful on rice, or on "oven salad" (just-wilted greens) is wonderful food. Sounds like you're starting to really appreciate such simple stuff. Good wishes with all that you are doing! here's Susun's Old Sourpuss vinegar



http://www.susunweed.com/weedforum/viewtopic.php?t=11128


OLD SOUR PUSS MINERAL MIX

Yellow Dock (Rumex) leaves/roots
Dandelion (Taraxacum) leaves/roots
Plantain (Plantago) leaves
Nettle (Urtica) leaves
Raspberry (Rubus) leaves/canes/berries
Cronewort/Mugwort (Artemisia vulgaris) leaves
Comfrey (Symphytum) leaves/flower stalks
Red Clover (Trifolium pratense) blossoms
Clean eggshells, or clean bones may also be used

Completely fill quart/liter jar with with one (or more) of these calcium rich herbs. Use only fresh plant material.

Pour apple cider vinegar over the herbs until jar is full. Cover with plastic lid and let sit for 6 weeks.

Use this calcium-rich vinegar as a refreshing drink before meals by mixing a tablespoon/30 ml in up to one cup of water. For the hardy and those in need of iron, add a tablespoon/30ml of molasses. (Adds 150 mg more calcium, too.)

Also great added to soups, bean dishes, and as a salad dressing.


Vinegar has the amazing ability to dissolve calcium (and other minerals) and hold it in solution, ready for your ingestion and assimilation. A tablespoon/30 ml of this vinegar will supply about 150-200 mg calcium. Taken before or with your dinner, this vinegar increases the digestibility of the minerals in your entire meal.


regards,
Chiron