My 4 Month Transformation by B. Smith II

Click on photo to go to the body unburdened website for more information

Click on photo to go to the body unburdened website for more information

From the second week of July (2015) until (11-14-2015), I have been on a very special food diet that completely changed the way I look at dieting. I am 42 years old, 6’4, and weighed in at 256.6 pounds on average. In this four month experiment, I noticed some astounding changes. I went from 256.6 pounds to 230.0 pounds. I am back to a size 34 from size 36-38. I am healthier than I have ever been. I do not get the acid reflux at all anymore. My skin has never looked better. I am not plagued with headaches like I used to be. My body is no longer in the “Acidic” stage and has moved into the “Alkaline” stage (More on that later). I do not feel tired and run down halfway through the day anymore. Even my teeth are a lot whiter. On the day of this writing (11-29-2015), I am 225.4 pounds from the original 256.6 pounds when I started. That is a total loss of 31.2 pounds in this time frame.

So, you want to know what my secret is? It’s nothing new really. I experimented with all the research I had done over that last few years dealing with health, nutrition, nutrients, vitamins, minerals, diet, etc. and put together a little regimen that anyone can do if they want to get healthier and stay that way. Are you ready… Here it goes: Continue reading

Canning Tomatoes 101 by: Patrick Barton

Click on Photo to go to the Canning Tomatoes 101 by Patrick Barton video for the full canning process.

Click on Photo to go to the Canning Tomatoes 101 by Patrick Barton video for the full canning process.

Here we are canning 50 pounds of NON-GMO Beef Steak tomatoes from Georgia. Canning tomatoes, especially a large amount of tomatoes, is one of the best ways to keep and store freshly picked garden tomatoes. Canned tomatoes will stay fresh for several years and are especially good for home made chili.

When preparing the tomatoes, wash, core, and blanch the tomatoes. Blanching means to dip the tomatoes in boiling water for approximately 30 seconds. What blanching does is makes the skin of the tomato come right off.

After blanching, place the tomatoes in an ice bath. After the ice bath, peel the skin off the tomatoes. The skins of the tomatoes will mostly come right off very easily.

Then cut the tomatoes into four pieces (also known as quartering). Continue reading