Raw honey is good for your immune system—at least, that’s what the raw foodies say.
It makes sense at first glance. After all, it wouldn’t be terribly surprising if the pasteurization process kills the good microbes with the bad ones. And research suggests that small doses of the pollen in raw, unfiltered honey may work similarly to an allergy shot.
But is raw honey safe? That’s an issue health and food experts are still debating. Read More
We love Nebo lights. They’re bright, they come in all shapes and sizes, and they attach to just about anything.
That last part is what makes Nebo flashlights so handy. Depending on the model, a Nebo flashlight can be attached to a belt, a pocket, a magnetic surface, a nail on the wall, or even a strip of Velcro. Read More
One of the most recent trends in health is “raw” water.
Simply put, raw water is water that has not been filtered or treated in any way. It may come from a well, a spring, a pond, or directly from the sky, but the point is that raw water is water in an unprocessed state.
Some companies have decided to cash in on the raw water philosophy, bottling unfiltered spring water to sell at amazing prices at health food stores, especially on the West Coast. While this product has proven so commercially successful as to be frequently out of stock in stores that carry it, some customers opt for the less-expensive-in-the-long-term alternative of harvesting raw water themselves. This latter solution has particular appeal to the off-the-grid set.
Raw food has long been advocated by health food proponents. Raw water was a natural next step, and the suggested benefits are quite similar. Just as cooking vegetables, for instance, has the potential to destroy beneficial nutrients, filtering and treating water has the potential to eliminate everything from essential minerals to helpful probiotics—substances that not only promote overall health, but that keep the body hydrated.
Furthermore, raw water advocates observe that regular bottled water is by no means contaminant-free. While there are regulatory limits on the amount of contaminants permitted in bottled water or city tap water, the regulations do tend to lag behind the science, resulting in perpetually outdated monitoring. Furthermore, some contaminants may actually be added during treatment, ranging from fluoride to chlorine to lead leached from pipes. Raw water avoids many of these problems.
Of course, if the good substances, like probiotics, can remain in raw water, contaminants can, as well. Bacteria, viruses, and parasites can all lurk in unfiltered water, depending on its source.
In fact, scientists observe that many diseases and infections in underdeveloped countries come from what health-food buffs are now hailing as raw water:
- E. coli.
Furthermore, some of the claims made by those selling raw water can be alarming. One company cautions not to leave the water sitting on the shelf too long or it will turn green. Some regard this as evidence that the water is still “alive,” unlike “dead” filtered water. Others feel that the disturbing green color suggests that harmful organisms may be present, while the CDC warns that even water that looks sparkling clear may contain invisible pathogens.
A Final Note
Whatever one may think of the hefty price tag accompanying raw water products sold at health food stores, it is only fair to note that the providers have obtained laboratory analyses of their products. So does that make their water safe? A great deal depends on the integrity of the company—but that’s true with all food and water products.
Those who are interested in harvesting their own raw water should exercise caution. Unfortunately, relatively few homesteaders are likely to have access to a truly clean source of raw water on their property. The fortunate few are encouraged to thoroughly read up on water safety and to test the quality of their water on a frequent, regular basis.
A quick glance at the heating properties of Osage orange may suggest that this tree is the world’s best firewood (if you don’t mind battling thorns and sharpening chainsaw blades frequently). After all, this dense wood is the hottest-burning firewood east of the Rocky Mountains, producing as much as 32.6 million BTUs per cord according to K-State. That’s enough heat to warp a wood-burning stove without proper precautions to keep the temperature down.
But sitting in front of an Osage orange fire can be anything but restful. Once the wood heats up, the constant shower of sparks can transform your fireplace in a miniature fireworks display.
Sparking occurs when the wood releases sap, which in this species is a thick, sticky white substance containing latex. The sparking increases dramatically if the fire is suddenly exposed to air.
You can mitigate, but not completely eliminate, the spark shower by allowing the sap to dry out before burning. Osage orange dries very slowly, taking from six months to two years depending on the size of the pieces. Note that the wood should be split before drying begins. Dry Osage orange is remarkably like iron.
It’s always best to be on the safe side, even with dry wood. Never burn Osage orange in an open fireplace, and never leave the fire unattended.