Shooting Fundamentals

Officials confirm at least 6 cases of Zika in US residents

At least six U.S. residents have tested positive for the Zika virus, with officials in New York, Arkansas and Virginia confirming cases in each state.

Four people who had returned from travel abroad have tested positive in New York state with infections with the mosquito-transmitted Zika virus, local health officials said on Wednesday.

Two tested positive in New York City, city health officials said. Neither had severe complications, they said.

A person who resides in Nassau County had traveled to a country with documented transmission of the virus and developed symptoms in August, had a mild illness, was not hospitalized and has completely recovered, a county health department spokeswoman said.

An Orange County resident who had traveled to South America tested positive, the county health commissioner's office said. The office did not provide information on the person's condition.

On Tuesday, the Virginia Department of Health said an adult resident of the state had recently traveled to a country where the Zika virus transmission was ongoing. The department didn’t specify where the person traveled, nor did it clarify his or her gender or age. Health officials confirmed in a statement that other residents were not at risk of catching the virus from the infected person.

"Zika virus is acquired through the bite of an infected mosquito," State Health Commissioner Dr. Marissa Levine said in a statement. "Because it is not mosquito season in Virginia, this individual with Zika virus infection poses no risk to other Virginians."

Earlier Tuesday, the Arkansas Department of Health confirmed that an individual who recently traveled outside of the United States had also tested positive for the virus, which is carried by the Aedes aegypti mosquito. The department said the resident has a mild case of Zika, but it would not confirm the individual’s age or gender. The individual traveled to the Central America-Caribbean region, but officials did not specify which country.

The Zika virus has been linked to a spike in cases of microcephaly, a rare birth defect that can cause babies to be born with abnormally small heads and partially formed brains— symptoms that can lead to lasting developmental problems. Nearly 4,000 suspected cases of microcephaly have been reported in Brazil since October, compared with fewer than 150 cases in the country in all of 2014. There is currently no vaccine for the virus, nor is there an effective treatment.

Health officials in Virginia and Arkansas urged residents planning to travel overseas to check health advisories. On Tuesday, the Centers for Disease Control and Prevention (CDC) expanded its travel alert to pregnant women planning trips to the Caribbean and Latin America. Officials added the U.S. Virgin Islands and the Dominican Republic to the list, which already included 22 destinations.

The move comes as Puerto Rico also reported a jump in the number of confirmed cases from one to 19. None of the cases include pregnant women, but the country is testing more than 200 other potential cases that have tested negative for dengue and chikungunya, two other viruses the Aedes aegypti mosquito carries. Puerto Rico epidemiologist Brenda Rivera said the majority of cases are in the island’s southeast region, and many of the victims are elderly.

Brazil has instructed more than 3,000 health inspectors in Rio de Janeiro to step up inspections for mosquito-breeding areas near the city’s Carnival sites as part of a bid to stem the spread of the virus. Inspectors will also begin spraying insecticide around Sambadrome, the outdoor grounds where thousands of dancers and musicians will parade during the city’s February celebrations. The world-famous festivities are expected to attract tourists from around the globe. Officials concentrated on inspecting people’s homes, stagnant bodies of water, and areas where garbage is collected.

In Colombia, officials said 16,490 people are infected with the disease, including 1,090 pregnant women. The increase in cases comes as Colombian President Juan Manuel Santa said officials expect to see 600,000 cases of Zika this year. The rise has prompted the country’s authorities, as well as those in El Salvador, to advise women against getting pregnant for anywhere up to two years.

Some women’s activists have called the advice naïve because women in both El Salvador and Colombia face sexual violence and little access to contraception or abortion. In Mexico, where there are 18 confirmed cases of Zika, officials said there is currently “no justification” for asking women to delay pregnancy.

“We’ll have to see in the future, given the experiences in Central and South America, if these types of recommendations really have any effect. You can tell people not to get pregnant, but that doesn’t’ mean they won’t,” said Pablo Kuri, deputy minister for prevention and health promotion.  

The virus was first discovered decades ago in Africa, but was long thought to be more of nuisance illness with symptoms generally much milder than dengue.

Eighty percent of patients infected with Zika are asymptomatic, according to the CDC. Those people who do present symptoms may experience fever, rash, joint pain or conjunctivitis. Severe cases may require hospitalization, but no deaths have been linked directly to Zika. Most patients who exhibit symptoms do so for several days to a week.

On Tuesday, President Obama met with national security officials about Zika, and leaders from the National Institutes of Health (NIH), the CDC, and the Department of Health and Human Services briefed him on steps being taken to protect Americans from the mosquito-borne illness. They also briefed him on how the virus may spread further, and affect the economy and development in the hemisphere.

Scientists are developing various vaccines, all at different stages of development, for viruses in the same family as Zika— including dengue, West Nile and chikungunya— to try to suppress the outbreak, Dr. Anthony Faci of the NIH told the Associated Press Tuesday.

“This is not going to be overnight,” Fauci said, adding that the NIH also plans to boost funding to some Brazilian scientist to accelerate Zika-related research.

Global supplies of food and medicine now in a state of collapse... learn to grow your own food or STARVE

(NaturalNews) On January 13, which seemed nothing more than a usual Wednesday, something truly historic happened. Our planet's trading ships, those awe-inspiring behemoth trading platforms that carry essential grains, cement, coal, iron and other raw product around the world simply stopped. With the help of GoodGopher and GPS tracking technology, we're able to verify this statement and further investigate the halt that didn't just happen in the blink of an eye. In fact, for the past several years, global trading has consistently gone down. All of the signs were there, but our attention has been skillfully diverted.

From bad to worse

One week later, on January 20, things got even heavier. How do we know that? The Baltic Dry Index (BDI) is an economic indicator that calculates the price of shipping raw materials over sea. As the index goes down, fewer goods are produced around the world and it becomes more expensive to operate and maintain those magnate sea-faring transports. Every minute of low BDI is translated into incredible financial losses for the companies that own the freighters.

On January 13, the index was 402 points. One week later, it was 369. Both of these were never-before-seen figures. To put things into perspective, the BDI in May 2008 was 11,793 points, which meant trading was so profitable that you could literally save money if you bought slippers from half-way around the world. In the winter of the same year, the BDI dropped an incredible 94%, to 663 points – the lowest figure it had ever reached since it was introduced.

Like the calm before the storm

Many financial experts made consistent arguments that the BDI and other market indicators have the ability to predict an upcoming collapse. Business Insider provides an accurate history of how market crashes have actually been preceded by big swings in the BDI. These examples include the last financial crisis of 2008, the two-year American recession that started in 2001 and, of course, the dot-com bubble burst of 1999. What's increasingly worrisome for the world economy is that, right now, the European and Asian markets are also significantly slowing down.

Out of the frying pan, into the fire

As of January 23, the BDI has reached 354 points and it seems there are no more chances to save it. This led Forbes.com to put forward quite an intriguing article last week. What's interesting is that Tim Worstall brings back into discussion the theory behind this economic marker: Things might have gone wrong around the world, "[b]ut does this have any impact on the rest of us? Well, no, not really," he says. He then moves on to argue the sound point that the current level of trade around the world is, in fact, slowing down and that things will balance out in the end.

Thank you, Forbes, but we already knew that BDI's volatility is intrinsic to its nature. However, it doesn't take rocket science to see that, even if we consider the fluctuations, we've consistently gone down from over 10,000 points in 2008 to officially under 1,000 as of July last year. The question is: Have our needs also gone down accordingly?

The BDI is at a rock bottom, which means that goods won't be produced and the supply of basic materials won't be met in the future. Now would be a good time to start meeting our own demands. Stock up on lasting supplies and learn to make and grow your own food. It's not only healthier, but it will ensure that if bread along with other basic food groups and raw materials become a luxury, you can deal with it.

http://www.naturalnews.com/052771_global_food_supply_medicine_economic_collapse.html#ixzz3yRBz1lt0

Surviving Long-term After the SHTF

As preppers and survivalists we’ve trained ourselves hard. We’re continually working on acquiring the knowledge and skills that can help us beat the odds and survive a catastrophic event. We prepare for the worst, while planning for long term survival. We know that there may be a few harrowing months, or even years, that will …

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Massive food inflation strikes Canada... consumers paying $8 for a head of cauliflower, $3 for a single cucumber.

(NaturalNews) Due to a "perfect storm" of inflationary factors – not the least of which being the continuing drop in oil prices – Canadians are seeing the effects of a weakening currency reflected in food prices at the supermarket.

$3 cucumbers, $8 for a head of cauliflower, grapes at $10 per bag – the spiraling cost of foods, particularly those imported from Canada's neighbor to the south, has consumers there reeling from sticker shock.

Social media platforms have been inundated lately with complaints about the rising food costs, and the offset in low prices at the gas pump has not been enough to make up the difference for Canadians who are now paying more for almost all imported goods.

It's one thing having to forego buying a new iPhone or other luxury items, but not being able to afford the foods one is accustomed to is particularly frustrating for the average consumer.

So what's behind the collapse of the Canadian dollar?

From The New York Times:

As prices for commodities have dropped, the value of the Canadian dollar has fallen, a direct link to an economy that is dependent on oil and other resources. It makes imports, like fresh American vegetables during the dark Canadian winter, look especially costly. Two years ago, one Canadian dollar was worth 93 American cents. On Wednesday, it stood at 69 American cents.

Canada imports 80 percent of its produce – much of it comes from California where the prolonged drought has caused prices to rise in terms of American dollars. This, combined with other factors, has caused prices for fresh fruits and vegetables to skyrocket – many items now cost more than three times what they did as recently as one year ago:

Iceberg lettuce sells for 3 Canadian dollars, up from the typical 90 Canadian cents. One head of broccoli goes for $4, compared with $1.50 for two in the past. Last winter, a head of cauliflower was selling for 2.50 Canadian.

U.S. food prices expected to rise

At the moment, food prices in the United States are maintaining an average growth rate, but the future is not so bright. In fact, many are predicting a steady rise in food costs in the coming years.

From CheatSheet.com:

There is plenty of concern over the future of food prices in America right now, and for good reason. Even big business is growing wary. Most of the western United States is experiencing a drought of epic proportions, which is most certainly going to have an effect on food prices nationwide. Droughts, along with the changes they force on supply lines, increased transportation costs, and destruction of livestock and farmland, all play a pivotal part in determining food prices.

Learn more: http://www.naturalnews.com/052749_food_inflation_consumer_goods_prices_Rising.html#ixzz3yFavz3bv

Migrants bringing infectious diseases back to Europe: tuberculosis, diptheria and more

(NaturalNews) As part of the Global North, Europeans have been living in first-world comfort since the continent was rebuilt from the ashes following the end of World War II. But a massive new influx of migrants and refugees from third-world countries in the war-torn Middle East and North Africa are reigniting outbreaks of contagious diseases that had been long eradicated from the continent.

As reported by RT.com, unvaccinated migrants have brought diphtheria to Denmark, stunning health officials and leaving the government scrambling to contain the outbreak.

"The infection can be very dangerous if one isn't vaccinated against it. The dangerous type is very rare and we last saw it in Denmark in 1998," Kurt Fuursted, spokesperson for the Danish State Serum Institute (SSI) told Metroxpress in reference to the likely return of the disease, which was last seen in the country 20 years ago.

"There is no doubt that infectious diseases are coming in with the refugees that we aren't used to. There have been discussions on whether all refugees who come to Denmark should be screened," Fuursted added.

"Tighten the screws"

"Refugees, asylum-seekers and migrants should be vaccinated without unnecessary delay according to the immunization schedule of the country in which they intend to stay for more than a week," says a joint WHO-UNHCR-UNICEF guidance on general principles regarding vaccination of refugees, asylum-seekers and migrants in Europe, RT.com noted. Despite this recommendation, and the fact that the German government pushes vaccines for the children of its native citizens, refugees are being allowed into the country without receiving any vaccinations.

Published on Nov. 23, the guidance further urges nations to provide refugees and migrants with access to a "full vaccination schedule."

RT.com noted further:

The immigration officials and the Danish Health and Medicines Authority, a supreme healthcare authority in Denmark, are expected to review screening policy, according to Health Minister Sophie Lunde.

In recent months, Denmark has begun to tighten the screws in an effort to curb the refugee influx. [The] Danish Parliament [voted recently] on a bill proposing to strip refugees of valuables, including cash and jewelry, to cover the costs the country bears in connection with their stay. It would allow authorities to claim individual items valued at more than 10,000 kroner (US$1,450).

In Danish communities of Thisted, Sonderborg and Haderslev, local nightclub owners have begun to introduce "language controls" – that is, they are turning away anyone who does not speak Danish, German or English.

According to Denmark's immigration agency, about 18,000 refugees and migrants were looking for asylum last year – far from the 163,000 seeking asylum in neighboring Sweden.

Some see similar problems coming to the U.S. under the Obama White House's generous refugee resettlement and immigration programs.

Diseased migrants already in the U.S.

As Natural News editor Mike Adams, the Health Ranger, noted in June 2014:

The federal government's policies of allowing the mass migration of infectious disease-carrying people into the United States while transporting them to America's largest cities is a "perfect blueprint" for seeding a deadly pandemic. Right now, we are witnessing the engineering of a public health and humanitarian disaster optimized for rapid disease transmission that puts all Americans at risk.

At the time, Adams noted that about 30,000 illegal aliens were flooding into Texas alone on any given day, most from Central and South America, as well as Mexico.

"Virtually none of these immigrants are being properly screened for infectious disease, nor vaccinated. (Not that I'm saying vaccines are the cure, but this is what the government claims all Americans should be doing to their own children, you see. The hypocrisy is obscene...)," he wrote.

Again, at the time, some migrants and immigrants had already been found to have carried in infectious diseases – some of them incurable, Adams noted, including "swine flu, AIDS, influenza, scabies, lice and other diseases that are made worse by the highly unsanitary conditions in which these immigrants are living during their travels."

Obama's generous (and, according to federal courts unconstitutional) immigration policies mean even more disease-carrying immigrants will be heading into the country in the months ahead.

Sources:

RT.com

NaturalNews.com
http://www.naturalnews.com/052732_Middle_Eastern_migrants_European_Union_infectious_disease.html#ixzz3y71go0u9

Back To Basics: What You Need In Your Pantry by Linda Loosli

Today my post will continue with my Back To Basics series, today it’s all about what you need in your pantry. I am actually staying with my daughter for a 2-3 weeks to hang out with her, her husband and my awesome grandkids. I am making dinner every night to give her a break and I love that her pantry is full. Yay, I can fix something every night in the slow cooker or the pressure cooker. I wrote this post a few months ago but I have now added it to my Back to Basics series.

I remember years ago thinking what can I fix for dinner tonight? Breakfast is easy, lunch is a snap. But dinner takes a little more thought to how to pull everything together. My husband and I purchase ready made salads every 10 days. That’s how long the salads last according to the packaging. Now, you may wonder why am I buying salads when I can make salads. Here’s the deal in the summer when my garden is growing fabulous vegetables I can make my own salads. But in the winter, I calculated the price of these bagged salads with the dressing, nuts, etc. you add before serving, it’s cheaper than if I bought all the stuff separately. Plus, there is no waste. The restaurants all serve chopped salads in a bag, so I thought why not? Unless you are eating at a 5-star restaurant they are serving bagged salads because they are a time saver. I watch for them to go on sale and life is good at dinner time with less time and money spent to prepare meals.

I can make something from my pantry to go with a fresh salad and dinner is ready in no time. Let’s get started, so you know what you need in your pantry.

What You Need In Your Pantry:

1. Beans: you can buy dried beans in a bag or purchase ready to use canned beans. You can make soups, hummus, side dishes, or chili and you have a great protein at the same time. I can make a meal with beans and my favorite spices then add some tortillas and salsa.
2. Rice: white rice has a longer shelf life than brown rice so I store very little brown rice. I can use rice to stretch so many frugal meals, love it! It’s fairly inexpensive even in smaller bags. I like to buy white rice in #10 cans, the shelf life is 30 years (unopened) because it is commercially packed compared to the bagged rice from supermarkets. I prefer not to use mylar bags. I only want to buy food storage once with zero waste. Brown rice lasts about 6 months from the grocery store because it has a higher fat content over white rice. You can store brown rice in the refrigerator for 2-3 months longer if kept in an airtight container.
3. Soups: some people make their own creamed soup from scratch. I buy Campbell’s cream of chicken by the case. I can make just about any casserole or soup with it. I watch for the case lot sales in the fall. Be sure and check the expiration dates.
4. White bread flour: if you can make bread you can barter and survive. Trust me, people love hot bread right out of the oven. You can make muffins, pancakes, waffles, cookies, cakes and so much more with flour of any kind.
5. Yeast: I purchase the brand SAF Yeast for my bread and biscuits. Period. I have not had good luck with other yeast brands. I store the amount of yeast I will use for a month in the refrigerator. The rest of the packages I store in my freezer. They have lasted three years for me in the freezer if unopened. If you can’t find it where you live, you can buy it online: Saf Instant Yeast, 1 Pound Pouch
6. Crackers: need I say more. Crackers are great with chili, soups and topped with your favorite chicken salad made with mayonnaise.
7. Peanut butter: sometimes my husband and I have a peanut butter and jelly sandwich for lunch. I make homemade whole wheat bread which is a bonus for my budget.
8. Jams and jelly: for sandwiches, biscuits, rolls and bread
9. Powdered eggs: for baking only, it’s nice to have a can of powdered eggs in the pantry if you run out of eggs. Of course, fresh eggs are better, but if you have an ice storm you can still make cookies and stay off the icy roads if your egg cartons are empty.
10. Instant milk: this is a bonus for every family. I store my opened #10 can of instant milk in the refrigerator so it’s ready in a flash if I run out of milk. It’s good for two years opened. Check the date on the milk you buy because every manufacturer is different.
11. Popcorn: popcorn is a great tummy filler and comfort food in a bad storm. Add some melted butter to popped corn with a smidge of salt and you have a great treat for everyone! You can add other spices as well and flavor the popcorn to your preference.
12. Dehydrated onions: I personally rarely buy fresh onions except maybe in the summer if my garden hasn’t produced enough yet. I love knowing I can add a scoop of dehydrated onions to taco meat, soups, chili, casseroles, omelets and not have to peel, cut or chop them. Love it!
13. Lemon juice: I do buy lemon juice for the refrigerator, but I also buy these packets I use every day and for emergencies: True Lemon Bulk Pack, 500 Count
14. Cocoa: can you smell the chocolate cake baking or relish the taste of hot chocolate right now?
15. Garlic: now you can buy a HUGE jar like my daughter, Heidi and store it in the refrigerator, buy some fresh garlic or buy it like I do from North Bay Trading Company. It’s air dried minced garlic and it is so awesome! I love that I can store it in my pantry, no refrigeration necessary.
16. Raisins: these are great for snacks, muffins, bread pudding, etc.
17. Spices: be sure and keep your pantry full with your favorite spices. I can’t get by without vanilla, chili powder, and cinnamon. You know the ones you need, right?
18. Tortillas: I can make my own tortillas with the stuff on this list, except my corn tortillas. Keep a few tortillas on your pantry shelves (check the expiration dates) and a few in the freezer. If you feel so inclined, learn to make tortillas. They taste yummy and fresh!
19. Chicken broth: if I have some leftover from cooking a chicken I will freeze it, but I prefer to use: Better Than Bouillon Chicken Base 8 oz. Of course, you will need water. If I see a good buy on canned or boxed chicken broth I will pick up a few for the pantry.
20. Olive oil/Coconut Oil: we can make so many things with oil. I just added it to the list because we know we need some.
21. Dehydrated or fresh potatoes: we can mash, fry or bake potatoes. I love dehydrated potatoes to add to soups and chowders. No peeling, chopping or dicing. I can add them right from the can to my soups.
22. Pasta: who loves spaghetti? Oh, and mac and cheese. Everyone needs pasta in a pantry, right?
23. Tomato paste or flakes: you can make soups, spaghetti, chili, stews, etc.
24. Salt: its all about flavor.
25. Sugar: I have to have sugar to make my bread, cookies, cakes and to put on certain cereals.
26. Honey: you can make bread with honey, peanut butter with honey sandwiches, make cookies and all kinds of other baked goods. I only buy honey from Cox’s Honey because it’s pure, raw honey. Honey is a natural food and is so good for you.  Give it a try in place of sugar next time.
27. Baking soda: I need it for baking muffins, cookies, etc.
28. Baking powder: I need it for baking, muffins, biscuits, etc.
29. Cream of tartar: I know this is a spice, but I need to make my biscuits and play dough for kids.
30. Canned meats: if you can your own that’s awesome! I buy mine at Costco. I like the chicken and tuna with water. I stock up big time when they go on sale.
31. Wheat: if you can grind wheat and make bread that is awesome. You can also make hot cereal with just the wheat and water to make a wholesome meal. Here is how I make hot whole wheat cereal: 1 cup washed whole wheat berries, 3 cups water, 1/4 teaspoon salt (optional), place all the ingredients in a slow cooker at night for 12 hours and you will have hot cereal in the morning. Drain off excess water and store unused wheat in the refrigerator. Add a little milk and honey when serving, if desired. You can double or triple the recipe if your slow cooker will hold it. You can add the cooked wheat to many meals as you do rice or quinoa.
32. Dehydrated carrots and celery are always in my pantry. I can throw them in soups and stews.
33. Salsa and green chilies: I can eat these on everything, just saying.
34. Water: store as much as your budget allows. We need water to survive and to make most meals out of our pantry stash.
35. Fruit: canned fruit, freeze dried fruit longer shelf life) or dehydrate your own for a short shelf life.
36. Vegetables: canned, freeze dried or dehydrated.
37. Oatmeal, typically last about 2-3 years depending on the type you buy whether it’s steel cut, old fashioned or instant (quick). Always store these in airtight containers in a cool place.
38. Cornstarch, we can always use a thickener, right?

Here’s a printable for you: What You Need in Your Pantry

I added some items my readers suggested from my post months ago. If you have some more ideas about what you need in your pantry, I will add them as well. Here’s to being prepared for the unexpected.

http://foodstoragemoms.com/2016/01/back-to-basics-what-you-need-in-your-pantry/

6 Modified Baseball Bats for the Zombie Apocalypse

Creek has done it again! He created 6 awesome baseball bat weapons and to be completely honest, I want to make every single one of them. If I had to pick a favorite would have to say # 4 called The Shard!

Being able to think outside the box and improve anything you have on hand to protect yourself will be a great skill to have if SHTF. Ammo won’t last forever and guns degrade and fail. Having melee weapons that can cause a lot of damage will give you the edge over other folks in the apocalypse. Especially those slow moving zombies. 

Check out all 6 modifications and let me know which one is your favorite and why! Please note that these weapons are flat out dangerous and designed for entertainment and zombie killing purposes only.  Recreate at your own risk.

6 Modified Baseball Bats for the Zombie Apocalypse

Living in a Sod House

In 1862, America was in full expansion and Congress passed the Homestead Act, opening up millions of acres for the pioneers. It was a helping hand for the settlers who were encouraged to conquer the Western frontier. All you needed to do to make the land yours was to build a sod house on it, grow crops on it and fight against the old bad luck for five years.

Read more…

Beware of Technology named Beware by Bill Wilson

The Washington Post reports that there is a technology used by police forces called Beware. Beware, marketed by Intrado, profiles the threat level of a prospect for a police call. Calls to residences are among the most dangerous for police to answer. Their chances of being in harms way is much higher. So in addition to its 200 police camera "perched across the city," 800 more from schools and traffic cameras, and another several hundred worn by officers, the Fresno Police Department is testing yet another technology that is so invasive that it assigns a threat level to the person in the house before the police knock on the door. This is the type of technology used to spy on you every day. There's more.

The Post reports: "The cameras were only one tool at the ready. Officers could trawl a private database that has recorded more than 2 billion scans of vehicle license plates and locations nationwide. If gunshots were fired, a system called ShotSpotter could triangulate the location using microphones strung around the city. Another program, called Media Sonar, crawled social media looking for illicit activity...But perhaps the most controversial and revealing technology is the threat-scoring software Beware. Fresno is one of the first departments in the nation to test the program...As officers respond to calls, Beware automatically runs the addresses...to generate a color-coded threat level for each person."

Intrado's website describes Beware as: "Accessed through any browser (fixed or mobile) on any Internet-enabled device including tablets, smartphones, laptop and desktop computers, Beware® from Intrado searches, sorts and scores billions of publicly-available commercial records in a matter of seconds - alerting responders to potentially dangerous situations while en route to, or at the location of, a 9-1-1 request for assistance." It actually assigns a threat level of green, yellow, or red. But the company secret is how Beware scores an individual to assign the threat level, and its accuracy. A Fresno City Councilman had his threat level run and his home was rated yellow because of a previous resident, the Post reported. 

Protecting police officers from unnecessary risk is important. Protecting personal privacy is a Constitutional requirement. Instead of being stewards of public property, such as roads, parks, schools, government buildings and the like, the government--local, state, and federal--has become dictator over public property. There is a big difference between a steward and a dictator. Under the deceptive guise of protection, your rights, your religious beliefs, your ability feel secure in the privacy of your home, can be violated by the all-knowing government. Exodus 20:3 says, "Thou shalt have no other gods before me." Government is not God. We should ensure that it understands that while we still have a say.

Have a Blessed and Powerful Day!

Bill Wilson
www.dailyjot.com

SOURDOUGH FLAT BREADS RECIPE

Low gluten and gluten free bread

This recipe for sourdough flat-bread gives you the choice of using high or low gluten flour. Any gluten present in the flour should have been digested after 24-48 hours of sourdough fermentation. The time of fermentation may be extended up to 5 days. Ideally the flour should be ground from organic grain immediately prior to use.

The first recipe below uses a pastry type dough, the other a pancake type batter. With either method, you can ferment the flat-bread dough in a stainless steel container on the kitchen benchtop, so that you always have some dough on hand. As you use the dough, add more flour to the flat-bread mix for use the next time. Once a week you may wish to transfer the dough to a clean container.

If you use the oven-bake method then you can cook a reasonable quantity at one time. With the pan-fried method your are restricted to the size of the pan, unless you use something like a barbecue hot plate.

If you wish to increase the omega-3 oils then add freshly ground flaxseed to the batter just before you cook the flat-breads.

Flours that may be used for flat breads.

• Wheat flour (contains gluten).
• Spelt flour (contains gluten).
• Rye flour (lower in gluten than wheat or spelt).
• Barley flour (low in gluten).
• Buckwheat flour (gluten free).
• Rice flour (gluten free)
• Millet flour (gluten free) may not be suitable for some gluten intolerant people.

INGREDIENTS

Makes enough for four 6 inch diameter flat breads.

• 2 cups of flour.
• 1/8 teaspoon Celtic sea salt.
• 1/2 cup sourdough starter.
• Water.

INSTRUCTIONS FOR OVEN BAKE METHOD

In a bowl mix half of the flour with the salt, then add the sourdough starter. Slowly add small quantities of water, stirring with a wooden spoon to form a heavy batter. Stir in the reserved flour, then form the dough into a ball with your hands. Either add more flour or water until you get a pastry type dough. Leave the dough in a covered bowl at 28C for 24 hours to prove.

Once the dough is ready, turn it out onto a lightly floured benchtop and knead it with your hands. If you use low gluten flour then the dough may stick to your hands and break up. (The easiest dough to work with is made from high gluten flour.)

Divide the dough into four equal sized pieces. Shape and pat them into flat-breads about 4 inches in diameter. Distribute them evenly on a greased and lightly floured baking tray, then pat them (or roll them with a rolling pin) until they flatten to about 2-3 mm thick.

Bake in a preheated oven at 180C for 15-20 minutes.

You can also bake the flat-breads on a terracotta tile.

INSTRUCTIONS FOR PAN FRIED METHOD

The pan fried method calls for the sourdough mixture to be the consistency of a thick batter. Ferment for 24 hours at 28C in a covered bowl.

Cook the flat-breads in a good quality saturated fat, such as coconut oil, beef fat or lard, in a heavy steel fry pan for about 10 minutes. Take care they do not stick. Turn the flat breads and cook on the other side for 5 minutes. 

Read more: http://www.rejoiceinlife.com/recipes/flatBread.php#ixzz3wzfdvs1N

FERMENTED SOURDOUGH BREAD

The following recipe using the process of 'retardation' (that is cooling the dough) to lengthen the fermentation process to a few days. It makes a full flavoured bread, with an excellent crumb. Some people who are gluten intolerant have reported that they are free of symptoms when the sourdough bread is prepared with a long proving period.

INGREDIENTS

Makes one small loaf.

• 4 cups wholemeal flour. (1/2 + 1/2 + 1/2 + 2 1/2 cups.)
• 1/2 cup of sourdough starter.
• 1/4 teaspoon of sea salt.
• 3 Tbsp. of lard, beef fat or butter.
• 2 cups water.

INSTRUCTIONS

Sourdough Starter
Feed-up a sourdough starter 3 times a day with a little flour, for one day prior to using it.
Make the Sponge
Mix with a wooden spoon in a glass bowl 1/2 cup flour with the starter, then mix in enough water to make a thick soupy batter. This is called the sponge. Cover the bowl and leave in a warm place (28C) for about 4-5 hours to prove. The starter should double in size. If you use a glass bowl you will be able to see the formation of gas bubbles in the gluten.
Mix in another half cup of flour with the sponge and put aside to prove for another 3 hours, then add another 1/2 cup of flour and leave for another 3 hours. Feeding the sponge every 3-5 hours will increase the activity of the yeasts. The fermentation times will be dependent upon the temperature of the sponge and the microflora in your starter culture. If you need to add additional water then do so, but be careful not to make it too wet.
Make the Dough
When the sponge is ready dissolve the salt in 1/2 cup of water and add it to the sponge, then mix in the fat. Then add the final amount of flour called for in the recipe, in this case 2 1/2 cups.
If your initial sponge was about the 'correct' consistency (determined by trial and error) you should only need to add a little water to form a dough. (But if you do add water use cold water) Mix the dough in the bowl with your finger tips, (it should be soft and fluffy) then tip it out onto the bench top. Knead the dough until it becomes silky, carefully adding teaspoons of cold water as you go, until you have a soft resilient dough. Note it is preferable to have the dough wetter rather than drier. Depending upon the type of flour, the correct moisture content is usually arrived at (for spelt and wheat flour) when the dough just sticks to the bench top and your hands. The less gluten the more the dough will stick. After you have kneaded the dough for 5 minutes transfer it to a glass bowl, put the bowl inside a plastic bag and refrigerate for 12-72 hours.
(Artisan bakeries sometimes have a retardation refrigerator set at 15C. Since I work from home I use my kitchen refrigerator which runs at 3-5C. At this temperature, I can leave the dough in the refrigerator for days without it rising, but the lactobacilli still seem to do their job. Generally I leave the dough in a refrigerator for 15-24 hours.)
When you are ready to use the dough, unwrap it and leave on a bench top for about 5 minutes to warm. Knead for about 5 minutes, adding teaspoons of water as required until the dough softens and has a silky texture.
Shape the dough and put into a greased and floured baking tin or pyrex dish, cover with a damp cloth and leave in a warm place (28-32C) until it doubles in size (about 3 1/2 - 4 hours). Bake in a preheated oven at 350 degrees F for 45 minutes or until it is nicely browned and a skewer comes out clean. Once the bread is cooked, tip it out of the tin and turn upside down on a wire rack to cool. When properly cooked fresh bread has a hollow sound when tapped with the fingers.


Read more: http://www.rejoiceinlife.com/recipes/sourdoughSlow.php#ixzz3wy5xKD9q

Utah fears thousands infected in hepatitis C outbreak after exposure to hospital nurse

More than 7,000 patients at a Utah hospital were potentially exposed to an “outbreak” of hepatitis C after coming into contact with an infected former nurse – but less than half have come in for free testing to find out if they have the disease.

“We do consider this an outbreak,” Angela Dunn, a physician with the Utah Centers for Disease Control and Prevention, told the Standard Examiner. “When we have two or more hepatitis C-related infections, we consider it an outbreak.”

Only 35 percent of the 7,200 patients contacted to receive free testing have come forward so far, FOX13 reported.

“We’re hoping for about half at the end of the day, but we only have a few weeks left of free testing,” Dunn said.

Several people have already tested positive for the disease; however, the final tally of those infected isn’t expected to be released until February or March.

“When we have two or more hepatitis C-related infections, we consider it an outbreak."

- Angela Dunn, physician

Mckay-Dee Hospital, in Ogden, and Davis Hospital, in Layton, are offering free testing through the end of January. Those are the hospitals that previously employed 49-year-old nurse Elet Neilson, who contracted a rare strain of the disease, genome 2b. Both that strain and a different variation of hepatitis C have been identified through testing, according to the Standard Examiner. Exposure to the disease is thought to have occurred between June 17, 2013 and Nov. 25, 2014, according to FOX13.

Neilson was fired for reportedly using medications illegally and eventually pleaded to a misdemeanor for possession of a controlled substance, paying a $413 fine and serving no jail time.

Dunn told KUTV the current outbreak was the first one ever reported for hepatitis C in Utah, though a similar outbreak occurred in Denver in 2009. In that instance a nurse who was stealing drugs replaced them with used syringes filled with saline.

Dunn said it was important for everyone contacted to be tested because symptoms of hepatitis C can lay dormant for decades.

“People can have no symptoms for decades and then all of the sudden their liver will start failing and that’s a deadly part of the disease,” Dunn said. “So it’s important to be identified early in the disease court when people don’t have symptoms so they can get effective treatment.”