Grow your own Food

Every day makes me so  thankful we have land and can produce our own food. Especially when I read negative news that  threatens our freedom to choose.  My response is beware and don’t buy it or don’t support it.  Each year strengthens our  commitment to  make do with what we grow here. It’s too time-consuming shopping and so negative having to question, read whats not there . I really do not like supporting a store that does not care about what quality is on their shelf as long as it sells.                       

 The food supply industry is big business. There is money to be made from the soil!                   hmm not from my soil it seems. I am kind of particular about who I kill so makes me bit fussy about what I do and  use or how I grow on land that is on loan. I think about the next steward and hope he or she will also care.

Science & Research proudly announces another MAN MADE genie food ..article from the Ontario Farmer …let us not ask  WHY? we have diabetes or WHAT is causing it? and if we are around in next 10 years will we connect the new disease  these potatoes if ingested will cause.  Now wonderman spends $$ on making  food to fit the illness.

New diabetic-friendly potato variety February 13 – By Jim Romahn - Fredericton, N.B. – The federal government is set to unveil 13 new potato varieties here Wednesday, including one with a low glycemic content that will be welcomed by people afflicted by diabetes. “Recent research shows that healthy, low glycemic index diets have a range of benefits, including more sustainable weight loss and improvement in the management of diabetes,” says a news release from Agriculture and Agri-Food Canada.Low glycemic-index foods digest slowly so they don’t trigger a spike in insulin levels. Potato Research Centre potato breeder Dr. Benoit Bizimungu considers his low-glycemic potato “a niche product that could help develop the market for a potato for diabetics and create a new market for farmers.”The next step is for the potato industry to test it and to see what they think, says the news release. The other 12 new varieties includes ones suited to the chip and french-fry markets. There is one with red flesh, another with high starch content of interest for industrial use and some from the fresh table market.Bizimungu is able to cut years from old potato-breeding protocols by using a near infrared spectrometer and a rheometer to measure starch content and composition.