Any best practice that you'd share on (how to) dehydrating these products?

@@1dayUllC A very slow oven, or an electric dehydrator!

@@loripatterson7882 Thank you so much. With the 1st option, at approx. what degree and for how long? (eg. for batches of a person would you suggest?)

@@1dayUllC All depends upon the food. Drying fruits, vegetables, meats, etc. About 200° for several hours. Experiment, while there's still some time. 😊

@@1dayUllC ovens are tricky. We prop the door open with a wooden spoon or something that won't melt at 200F. If you have an oven with a fan (convection) use that to circulate the heat. Set oven to lowest setting. Check with an oven thermometer to find out what the actual temp is. Crumble on a cookie sheet. Cook low for an hour or so and turn and crumble as you go. Usually 6-10 hours tops (160-165 for an hour and the lower if possible for several more hours until dry). Ovens vary so much it's tough to say. Basically you apply low heat and turn until it is dry. I think some use air fryers set as low as possible and that might work. Best way is with a dehydrator with temperature control and timer. If using ground beef, get the lowest fat % possible. As it cooks, drain the fat. Blot with toweling to remove any fat that doesn't drain off. I dehydrated 93% lean ground beef yesterday. I added breadcrumbs to help absorb moisture, mixed thdm in well and ket it sit a few minutes. Then cooked the meat in a skillet crumbling and draining as I went. Then I put it on a cheesecloth lined steamer basket insert into my stockpot. The steamer basket sits 6 inches above the bottom of the pot. You could use a colander but put an empty Mason jar in the pot to keep the colander out of the water that will be used in the next step. This is preparing to rinse any remaining fat from the meat. Boil a few cups water in a separate pot or kettle. Pour the boiling water over the cooked meat. Pull the corners of cheesecloth together to close it up into a ball. Using gloves (it's very hot) squeeze the excess water & fat through the cheesecloth into the colander or steamer basket. There should be a few cups of water in the pot with fat floating in it. Discard this. Open the cheesecloth & Spread the meat out onto lined dehydrator trays. Blot again with toweling to remove moisture & fat. You don't have to use cheesecloth but it works much better this way. You could try using a nylon mesh jelly bag or a nut milk bag. A flour sack tea towel might work too. Dehydrate 60-90 minutes at 160-165. Blot again and turn trays. Dehydrate 6 to 8 hours at 130-140. Check periodically to be sure pieces don't clump and that it's dry. Store in glass jar with o2 absorber or vacuum seal with a canning lid. You can reuse a previously used canning lid for this as long as the seal is good. Open and use as needed. Re-seal to keep remaining meat dry.

Thank you for sharing such sweet memories! Please add any pearls of wisdom that might be tucked away in your mind; We're all eager to learn the old ways of doing things. 😊

I used to grind my own flour too. It's not easy, but well worth the effort ! Best bread ever.

My grandparents went through the depression also. One were farmers and they did ok bartering and helping others. My other grandmother almost starved to death and she never forgot it. She canned like a mad woman. I did hear of a guy who ate lard to stay alive during the depression.

How do you bring it?

@@mommajones3217 I've grown carrots and garlic in them myself! Good reply, thank you!

Donut shops as well.

@@wagon8053 just ask them for buckets ?

I'm guessing they don't have these used buckets put out for sale to customers...do you just ask the people behind the bakery counter?

@@j3ffn4v4rr0 yep! I go the Monday after a holiday or big cake decorating time & ask at the counter by bakery. Sometimes, they have none for me but after Valentine's Day, I got 8 of them! All at $1 each. I also ask at the floral dept, after Mother's Day for tall cardboard boxes. I use them to reduce weeds on my garden pathways.

Thanks so much John! Let me know when your channel is up so I can check it out.

Do you know how to make biscuits?

@@dorothypoole8908 I used to go into work at 5am Saturday and Sunday to make the biscuits everyday. A good biscuit is hard to find, but I learned there and then that butter and good fats made meals taste better. I am a fan of grass-fed dairy and use Kerry Gold Irish butter for my baking. Do you have a baking recipe for biscuits you'd like to share? I will try it out this week end.

@@johnalvitre3154 Hi John, I already subscribed. Your mentioned content I am very interested in. Even a little 5 minute video could benefit hundreds of people. Please make some!

@@johnalvitre3154 I haven't made biscuits for years but there are sites on youtube that show a simple way to do it. I make smoothies with spinach, avacado, lettuce, three ice cubes, 3/4 cup water, and Stevia. (Dr. Gundry's recipe).

I did!

the bay leaves is actually an old wives tale but if you freeze for 48-72 hrs and then thaw at room temp for 24 hrs because the bugs die off from the first freeze. that freeze signals the dormant eggs once its unfrozen to hatch so you want to freeze again after its been thawed to kill the remaining hatched bugs.

Diatomaceous Earth should do the trick and assist on various levels. Any human named Jesus is my ADOPTED SON

Thank you for this tip

@@BestIsntEasy Diatomaceous Earth is what I put out as a barrier against cockroaches from my neighbors house. Is it safe to place with your food?

You could easily install a fitting on those buckets and pull a vacuum so there is absolutely zero air in there at all that should kill the critters

O2 absorbers take out the oxygen. Even chamber sealers have a limit on how much oxygen can be removed. If you are using them, "a couple 500s" won't be sufficient. 500s are good for one gallon (a bit more based on volume). A 5-gallon bucket should have 2000-2500 ccs total, depending on the amount of air space in the product.

@@christhew8553 People get confused because some places flush with nitrogen and add just one 500. The problem with that is temperature changes are even more dangerous. The 2000-2500 accounts for some O2 getting in from temperature changes.

@@abram730 If it's sealed, nothing gets in. Temperature has nothing to do with oxygen getting in.

I've been cooking with stored foods for decades because of this admonition. Be sure to have a cooking source beyond your usual methods, or pantry staples are pretty worthless.

It’s actually Biblical to provide for your families. My brother is in Utah and Mormon. He got me started prepping in 2011! BTW I’m a Baptist Christian. It’s always a hoot when I visit my brother and when he visits here. I always say: This is my brother the Mormon to my friends in church; and when I visit out there, he introduces me as his Baptist sister😂

I’m sure this would make a great seasoning for soups too

You need the iodine for the thyroid which does not come in most foods, maybe no other foods. That's why they add it to salt. You might say that the thyroid is the thermostat of your body. Without it you really can't function very well and life expectancy is greatly shortened. The thyroid in your neck, is somewhere near the Adam's apple in a butterfly type pattern from side to side of your neck in the front.

Great info on the seaweed!!! Thank u

My daughter, who is Asian, always had dried seaweed on hand. An Asian grocery store is a great place to buy it if you local stores don't carry it. Dried seaweed comes plain, spicy hot, and a few other variations.

It is great for your compost, also

Yeast is like mold, it is part of life. Vinegar can be used to make bread rise because, although it kills some mold, it is full of mold/yeast and that it makes bread rise.

Oh I didn't know that thanks!! I bought a huge one from Costco and was worried about it expiring

My yeast is at least 10 years old.

That is a blessing to know about the yeast. What about dry yeast. Do you know proper preparation for safe keeping of dry yeast?

Anyone know where I can order grains for prep?

Suzy ,hi I'm in Kentucky I grew up the same way ,I wouldn't change it for nothing even though it was rough .

Ah, yes. The old tell them that it’s a dessert trick. My parents hit me with that one too. It’s a shame that it actually tastes pretty dang good 👍

Same here!! Grew up in southern California. My mom was spanish and beans were a staple. A long with her homemade tortillas! Dad made biscuits and gravy on the weekends! Miss those days ❤

We used cinnamon sugar or brown sugar. My wife thought I was crazy... Nope, just poor.

@@chrismco89 sugar and butter sandwiches. If we had no butter then just sugar. So poor but much better times

I make that stuff w/ venison. Its delicious!

Where do you find brand bulk size.

@Anne Marie Comberrel Thank you so much for sharing, Anne Marie :-). Could you please also share with us how this way of eating has affected your health? Is there anything yo would have done differently? You will prob save lives by answering this question. God Bless us all, and thank you for posting.

My husband's diabetic so rice isn't a good option for him to eat often. I use frozen diced cauliflower. Guess I can look into storing cauliflower.

@@nana820able You can dehydrate frozen cauliflower, right from the freezer! Same with other frozen veggies. Then air seal in jars.

You know something. I've always done this forever, and everyone has always said they never had any "flatulence" issues with my beans and corn bread 🍞.

Dried beans give off a toxin once soaked or cooked in water. Your chickens shouldn't have those, but the water can be used outside to water your plants.

That’s great. It makes a difference.

Can you cool that water and use it to water plants?

I have never done that. I water my indoor plants with a cheap grocery store gallon of spring water vs tap water. They live longer than watering with tap water. You could try it. The soak water has a lot of phytic acid in it from the beans. We don’t need the phytic acid. I don’t know about plants.

Salt, salt, salt, and salt. If you want to preserve any meat without electricity you're going to need salt, and lots of it if you ever get a decent sized animal. I never see people stockpile salt but if you're ever able to get a decent living going with trapping, fishing, hunting, you will have meat you want to preserve and that requires salt.

Salt and/or smoke.

Wow, just wow. Great advice.

Yes!

Dandelion is basically wild lettuce.

I’ve started already collecting that and more natural plants, very beneficial.

And get some moringa trees in your yard, like 10 of em. You can eat the leaves/flowers/fruit and I hear it's a complete protein and full of fiber, also they are drought tolerant.

Dandelion leaf tea prevents spike protein docking onto ACE2 receptor. Steep 10 grams in hot water 5 mins. Drink 3 cups daily.

Make sure it's non-gmo so it will reproduce

One good tip deserves another, so; Philippine KALABASA tastes like a cross between potato and squash (delicious) and is half seeds, (100). Thanks! I've only had it fried, though I guess it could be baked. Too hard to eat before cooking.

@@user-np7pq2gy1v Yes, people need to know that. I grow organic and historic seed varieties.

I wish we did produce more. It is getting pretty expensive in the stores. I could eat butternut squash every day.

oyster mushroom are quick and easy to grow and alot at a time... High in protien...

honey

I went a little manic when I bought spices for my prepper pantry. Lol I’m not unhappy but I find myself wondering who I am sometimes. 😂

I wonder how many preppers are ADHD?

Salt is one of the most under-rated survivor "foods" that need to be stored. You will stop functioning without salt intake, headaches, cramps, fatigue, etc. after just a few days of heavy activity where your drinking a lot of water but intaking no salt, especially with how used to salt people's bodies are in modern society as it is in EVERYTHING we eat, and a lot of it. Salt is vital to survival, especially when considering the ability to use salt to cure and store meats and other foods for long periods, and obviously as a seasoning. With how cheap salt is to buy and it can never go bad even if it clumps up from moisture you should have more salt then any other food item as you will need plenty of it and it is a great barter item.

@@catherinegrace2366 Better than buying a dozen pairs of shoes, at least.

What about wild rice i heat its the best rice for us

@@crystalo3550 Wild rice is not actually rice. Wild rice is a semi-aquatic grass that grows with abundance in North America's Great Lakes region. Not sure how it stores.

@@mrfordf3508 oh ok well I know that whatever it is its called wild rice

I have also used chunks of dry ice and let it off gas To displac the oxygen in the buckets before sealing Be careful to make sure it is done off gassing before you sell the buckets up or you could make yourself a pressure bomb And blow the lids off

White rice is healthier too, since it has less plant proteins.

What is an oxygen absorber? Example?

@@Rachidasister Oxygen absorbers are little packets that suck the oxygen out of food containers. You can buy them in bulk on Amazon fairly cheap. Do some research first. There are lists out there for each kind of food. Ask any questions you have and I will answer best I can

@@aryianut14 thank you for sharing that! Very helpful!

If you find you still have room to fill in the bucket, it is okay to put a few servings of loose pack grain or product to fill the voids of air. This will be what you eat first, and will tell you how well the grain is doing in the first place as this grain is the worst case of rot/failure of the bucket seal. Also, it keeps the buckets packed and reduces shifting so it has multiple uses. Great recommendation on the O2 absorbers.

I was thinking they should use large mylar bags with oxygen absorbers and then put that in their buckets. They would not have to worry about exposing all their grains every time they got into the bucket.

Yes and the bugs and any moisture starts being absorbed.

Losing

Doesn’t effect taste?

My mice love Bay leaves...

@@DARisse-ji1yw HaHa! Mine seem to love mint, too. Heard they couldn't stand it. I tried mint cooking extract, then fresh & dried leaves, essential oil. They didn't eat it, but it certainly didn't deter them! I think the use of bay leaves is more intended for bugs, but I'm not sure.

Great information 👍🏾, thanks 😊

I have news for you . The farmers can't sale their wheat that cheap anymore. Fertilzer, fuel, repair parts, and labour.

@@joyceduesel7966 yep, fertilizer costs are killing famers right now.

@@joyceduesel7966 Yes - this year may see double digit wheat prices for the first time in generations.

That's great, but not everyone lives in Kansas, plus I'm sure their cost will go up quite a bit due to rise of fertilizer costs.

That's better than I expected!

Yes and you can sprout all your beans and that gives yummy protein,

👍🏽🙂💚

Great point. that is why so many tractor manufacturers made tractors and marketed them for the 5 acre family.

@@eddieb4227 That's interesting information on the five acre tractors. I am going to dig deeper with my friend google. Learning new things is fun.

Can you tell me about this? I am new to this and unfamiliar. Is that what’s it’s called? Is there a specific brand to look for? Company?

@@cmwd9734 Harvest Right Freeze dryer

@@TheLadyLair thank you!

Sounds good,think I'll give it a try.

Was gonna post something similar, we'd use field peas or lima beans dry them out like you said mill them down, add bacon grease, spices (black pepper, sage, paprika, salt, etc..) and bake it in a cake pan. It turns out some mighty good eating and I've had people that turn their nose up at eating lima beans change their tune.

yep, I'll do microgreen too my self.

Yes indeed, add the bay leaves! They help tremendously!

I heard bay leaves are an old wives tale and that best to stick to the tried and true method of using oxygen absorbers.

@@matton36 yes we've been using those for about 30 years and we never see any bugs in anything and I open a bag of flour I put a bay leaf in there and in the Ziploc baggie and in my drawers where my food is pantry, everywhere.

Good catch, sprouting wheat berries and grinding the greens up to make a drink is a very good source of vitamin C they say. When the seeds sprout they release all sorts of good vitamins in the process.

@TIA SVETNIK simple warm water bath brings the honey back from crystallization. honey does not spoil.

There is a place that sells dried, poweted honey, sealed in a can, shelf live 25 years. Of course it is pricey, no preservatives. This is marketed by Thrive Foods.

Honey also has medicinal properties

@TIA SVETNIK sunlight cures all for honey! Go set it in the sun

Honey can also become a great bartering item. Just like gold is now. When food is scarce or even impossible to find, gold will pale in comparison to🍯. The sweet tooth is a powerful thing 😋. We Can't forget it's healing properties either. Use it to make a drink, to cook, and bake. A multi purpose food that's hard to beat.

The corn is not goor is gmo

Taco seasoning, chicken broth, beef broth, Italian seasoning, buttermilk ranch dressing mix from Azure Standard (good prices!!!), veggie seasoning, smokey flavor.....so many seasonings to use to mix it up w/beans, rice, etc!!

My Herb box has Oregano, chives, Curry leaf, Comfrey, Mint, Sweet Sage, Rosemary and Mint. Comes back every year (cover with leaf mulch for the winter). You do have to prune and pull excess especially the mint and Rosemary. 3 x 8 foot growbox does all you need for 2 to 4 people with extra for bartering.

@@toryallan7967 that’s awesome! I love rosemary and use it a ton. Would be really cool to grow some.

@@codymadison9993 last night I did a Rosemary pork roast and it tasty! I cut the pork to make thin cutlets and used a tenderizer hammer to make them soft. Steamed 3 potatos then chopped and fried them with chopped onion, celary, and red bell pepper. Add spices (salt, pepper, garlic powder, Oregano, parsley, basil, and cilantro are my goto) with butter. Form into a loaf. Then wrap it with the pork and either tie it or use the fresh Rosemary stems to secure in place and put the Rosemary leaves ontop (I used alot, some just sprinkle a few). Baste this with your favorite vinegar (I used Balsamic fig vinegar ) with honey and chopped mint with olive oil (about a cup worth). Oven 375 F in open pan for 45 to 60 minutes depending on how big the loaf is. Make sure to spoon the baste from the pan and drizzle ontop of roast around every 10 minutes or more for best result. Let sit to cool before serving! Enjoy!!!

@@toryallan7967 that’s sounds great I think I’ll try and make this this week lol. Thanks Tory.

Dry ice is muy expensivo. A week in thhe freezumarator is chheap, yet effective.

We added ghee and coconut oil, both of which have a longer shelf life than olive oil. So we have a 6 month supply of olive oil plus "barter bottles", and a three year supply of ghee and coconut oil. Yes to the peanut butter!

So theres frozen dead newborns with eggs hatched in the food and frozen for years and years?

@@JustinKruger336 You don't keep it frozen. You freeze to kill anything already hatched. You thaw and allow any remaining eggs to hatch, then freeze again to kill those. Then thaw and allow to dry out before storage. Or... you can just seal them with oxygen absorbers.

@@MrSmallie how do you let it dry properly?

@@MrSmallie I'd like to know too! How do you properly dry the wheat after freezing twice?

Just to be clear, freezing to kill the bugs isn't a great method for long term storage. It depends a lot on your location. If you're in a humid environment, it's not going to be easy. Dry moving air is what you need. For how long will depend. They say you want < 10% moisture for storing grains. But for long term storage, use mylar bags and oxygen absorbers. No oxygen = dead bugs and eggs. If you can't get air-tight bags/containers and oxygen absorbers, it's an alternate method for storage for shorter times.

Yes. Bugs won't survive if you squeeze out as much air as you can, and use the O2 absorber. No, you don't have to freeze first. It's not necessary and you could be adding moisture due to condensation. You want the grains dry or you risk spoilage. Not an expert, but have been watching a lot of videos on this topic. :)

"You can feel the goodness travel through your arties" You should be a writer.

Mum used to make similar with a lamb shank. Divine.

Barley has long been one of my favorites for stews and the like!

I'm really just starting. I've bought some canned goods & I've bought all the things necessary for canning, but haven't started yet. Have you been dipping into your stocks, rotating your supplies? I'm curious because I REALLY want to know that the oils in things like wheat berries don't go rancid. I can't imagine why they wouldn't. Have you opened & eaten items that are, say, 10 yrs old? Thx in advance. And, yes, I'm glad I found Haxman and all the helpful people in these threads.

@@jkjk5724 Wheat berries taste fine after a long time.

You’ve been storing away beans since 15 years?

those hurricanes, they just show up out of nowhere.

2 weeks for hurricanes is great start. If you keep adding to it you’ll be more prepared for other emergencies as well.

The wheat berries and the beans and the beans can be used for sprouting- yes? 😊

I found a 25 lb bag of soft white wheat berries for $25.99 at a local store.

Except for kidney beans, they contain a toxin when sprouted, I believe.

Oh wow, I haven't tried them, just lentils and black eyed peas

What do you do with them after sprouting. Can you grind into flour?

Hemp & other seeds are highly nutritious, but why wouldn't the oils inside go rancid? Same with wheatberries for that matter.

Excellent suggestion! And they are high in protein and they keep you regular! Perfect idea

Excellent, you can even grow some plants from a few seeds and smoke then. Great for your eyesight, helps with pain, excellent medicinal for severe anxiety and depression.

@@josephsmith7026 Those are different plants, dear! :)

Same here

I hear you and I appreciate the situation (dilemma)? .I ferment whatever, whenever I can, which takes care of the lectins. As for the other anti- nutrients, when it comes to seriously being in need of sustenance, those anti nutrients are not going to be a problem for most people. 🌿

My grandma had one from her great aunt

I’m from north Alabama, I didn’t know that’s were the tradition of black eyed peas came from (and I’m 67). Thanks for posting this particular part of our history.

TRUTH -

Yep greens, beans, n cornbread..... the southern mountain folks staples since the Civil War. Throw in a squirrel or two or some fish.... you have an entire real meal

@@allywolf9182 ye can’t forget about the rabbits!!

Lingering animosity over something dead people did… sounds reasonable. I know WW2 vets who forgave the Japanese for skinning their buddies alive and that was 75 years ago. Think y’all can get the hell over it?

I was told that brown rice is not suitable for long term storage. It goes rancid with time

@@randycarstens1100 brown rice has oil in it which is why it goes rancid

White rice for long term storage as the higher oil content means it dosen't last well. I use brown rice day to day, small supply.

Yes. I prefer brown rice, but it doesn't store well. White rice will last forever because all the oils (and nutrients) have been removed.

@@raia9 It's because White Rice is PROCESSED that it can be shelved for a longer time.

I don’t know how or why, but experts caution that after a few days of eating MREs your gut health is badly damaged. So make sure that you include foods that can restore your gut biome.

Former active duty Marine here. Our MREs were designed to provide you with more than enough nutrients to fuel you for a whole day but they keep ya constipated. You will be pooping hard pebbles if that’s all you are putting in your system. Try to keep it balanced with real food or your gut will need to re-adjust and I would highly recommend staying away from anything that will cause an explosion down there 🙂

@@loveiscar - As I stated in my original comment; they were just what I reached for initially. Intended as last resort items in all reality. I must have a constitution made of steel as I never had any issues eating them long term (week at a stretch).

@@tommielourogers4327 : Sort of. MREs are rough on the guts, but if you pack some fiber, things will be much, much better. Something as simple as having a few oranges on hand. If you’re looking for something that you can put into your food storage with fiber, consider raisins, dates, and if you really wanna go hard-core, consider psyllium fiber. And hydrate enough. At least that’s what worked for me.

my common sense skills were locked in before the scamdemic. this video does make me want to save a a few MORE buckets of grain tho. most of my grain is fed to my chickens lol! i seen seemingly affluent people routinely going masked to a store to buy only a few items then theyd got to the store again. i also seen them at restaurants. when no contact curbside delivery is available. wearing innefectual masks. i used to wear a gas mask when the situation started. then i started wearing it around my neck.... like people wearing theirs under their chin, but top tier. 2 yrs of telling people to stay home, and criminally prosecuting them for not, has an effect that 10 generations from now will feel. if they exist. we are feeling it now.... thanks alot, "putins" mre\ grain shortage price hike inflation or whatever it is.

I HAVE 4 KINDS OF heritage WHEAT I CAN MY MY BEANS REFREID BEANS IN 10 MIN GREW UP MORMOM

Einkorn is amazing. I get it through YL!!

Kamut or spelt too…

@@TracyKonoske : I don’t know about kamut. They say it’s GF, But it made mom really sick, and it made me super sick. Mom can’t even have traces of it, but I can usually process little amounts. This stuff is this worth being that you wouldn’t want to store without being really sure whether or not you could handle it. If you’re looking for something with no gluten in it, consider oats. It even makes good flour for biscuits and pastries.

A bunch of us who are wheat intolerant are great on Barley, even though Barley has gluten.

I bought one on Amazon two years ago that runs on a AA battery. I tried it and it worked great. It wasn’t too costly either.

Check with a naturalist physician for natural ways to deal with diabetes

If ever that happens if he is type 2 prickly pear, green tea and cinnamon help me. There were some crazy guys in a video making their own insulin. Don't remember how to find it but if he is type 1 and shut I would wanna know those guys.

Read Rev 8 teen twenty 3, and read Gal Five , the word “ sor cer ey” IS “ ph arm e Kia” Anyone using any of these will not “in her it” the “ king dom” of “ heave n “ . Go 80-10-10. The insulin is what is making it worse. My husband got instantly better. And his eye sight even improved. Biblically, medicine is pulverized herbs n weeds, not chemicals that our bodies don’t know what to do with it. Do it now before it happens that you can’t get the “ ph arm e Kia”. You don’t want it anyways. We can get healthy.

@@joyceobeys6818 I'm willing to bet God put things here for argues and that sorcery is actually the misuse. The Greek word from which we get Pharmacy probably means recipe or some such which could be either one.

@@joyceobeys6818 if a body is stopped making insulin and you don't give it you will die I told you to ask my grandma but she died. I use much alternative medicine. They told me I'd have to have my gallbladder out by 40, that I'd be on the needle at 50, that I need my knees replaced by 50 and I'm 60 and I even still have my own teeth. But I'm going to tell you, when your body stops making insulin if you don't put some you're going to die. If you're still making insulin there are many things you can do to postpone being on the needle.

My brother did the same thing about 15 yrs ago, he put a month's worth of different food in each bucket. Then added the oxygen absorbers.

Beans continue to harden as they are stored. Eventually the beans become so hard, they will not soften enough to be edible no matter how long you soak/cook them. Canning is best for long term

Thank you for sharing this info!

Glad to help if your wondering on amounts for a family, there is a manual LDS Preparedness Manual Handbook 2: Provident Living lots of good info. Amazon carries it. Good luck

@@dianemiskin8846 How do you store your wheat berries long term without the oils going rancid? They have a lot more oil than processed flour, right? My nose seems to sense rancidity & mold long before others' can (my Dad was the same way). I'd hate to count on wheat berries then find my stash ruined when I really need it. Thankyou!

@@jkjk5724 I meant to reply directly to you but I accidentally replied in the general comments, sorry if you have any further questions let me know , just get your wheat double cleaned and in double plastic bags, good luck at this point I would get more than you think you’ll need..

@@jkjk5724From our own farm we stored Winter Wheat or Red Wheat in large steel drum containers. Had a sock with a chunk of solid Sulfur in it on the bottom then put a chunk of Dry Ice ontop of the rice then sealed the lid. 40 years later I opened one and it was not rancid and no bugs (plus didn't have to worry about MGO stuff). Remember, winter wheat.

Crème of tarter is supposed to help migraine headaches.

My baking soda has great action. I keep it in the freezer!

@@CharlotteFairchild How do you apply it for migraines?

What are the 3 ingredients. You mean you can make it yourself?

Will it last if you vaccum pack

Have to add they need to be combined within the same 24 hours, not necessarily the same meal but why wouldn’t you.

Thanks for the info. I’m new to fresh ground flour and wheat berry world but I’m excited to do more and learn more.

Coconut oil is a really good fat to store long term. Costco usually has it.

All grains, legumes, seeds and all vegetables and fruits contain protein, fat and carbs in varying amounts depending on the food. You do not have to add any fat which just clogs your arteries. Adding fat is an old wives tale perpetuated by the oil and fats sellers.

@@HAXMAN If you need some healthy fat to go with that, ghee is also a great option. It stores basically forever. God Bless

How do you sprout the wheat berries?

How do we sprout them & dry them? Been wanting to eat sprouted vegts...now wheat?