Preserving Vitamins Through the Lean Months

Reader Contribution by Brian Kaller
1 / 2
2 / 2

In almost every climate, edible greens are scarce for part of the year – either a dry season or, more likely, a winter.
For hundreds of thousands of years people had none of the refrigerators or pre-packaged foods we take for granted, yet still needed the human body’s natural ration of vitamins, starches and proteins.
Starches presented no problem; dried grains like wheat and rice can last decades. Protein could be stretched through the winter; milk could be made into cheese, beans could be dried, eggs could be preserved in limewater or glasswater, meat could be salted, pickled and smoked, and of course animals were often slaughtered in winter.

Comments (0) Join others in the discussion!
    Online Store Logo
    Need Help? Call 1-800-234-3368