This is another natural mechanism modern convenience has unknowingly disrupted with freezers, industrial processing, and "safety" standards. There is an attack on living food nowadays where we're taught to be scared of Nature and it's life. You're taught to kill bacteria and make sure food is "clean". This is inherently anti-nature since your body would be dead without bacteria...

Freezing food kills off essential nutrients and enzymes necessary for you to digest the food in the first place.

Pasteurization is a big no-no. It burns the milk alive killing all enzymes and bacteria necessary for absorption. Even some vegetable juices are pasteurized and should be avoided.

Meat

Meat should be fresh never frozen. It can be stored in the refrigerator in airtight storage or can be fermented to last longer which creates "high meat".

Meat can be stored in the coldest area of the fridge, but not frozen. Meat should be airtight as possible and will last 7-10 days without developing a strong odor. Don't store meat under 38 F.

Eggs

Eggs can last up to 30 days outside the fridge and should never be refrigerated. If they have been refrigerated or "washed" then they will not be able to store outside the fridge. Eggs that are refrigerated lose a lot of nutrition. Eggs are less nutritive, and harder to digest, assimilate, and utilize after refrigerating.

Vegetable Juices

These will last 3 days in the fridge and a small spoonful of honey can be used to help it last better in the fridge. You just pour the honey in the airtight jar holding the vegetable juices. Make sure glass container has at little air has possible by filling it up all the way.

Honey

Local Raw Honey can be stored at room temperature and will last indefinitely. One of nature's true gems.

Fruit

May be refrigerating to maintain their unripe state with more enzymes and less sugar. Any fruit that turns mushy in the fridge should not be eaten. Can store airtight in glass containers or simple covering with a dome.

Dairy

Refrigerate raw butter until day you use it. Raw dairy never spoils. It merely becomes varieties of cheese. Butter becomes blue cheese. Raw cheese lasts several weeks in airtight containers. Some people find molded cheese very appealing and do it on purpose. Raw milk is best immediately after milking, but most don't have that so refrigeration is fine. Milk should be stored in the refrigerator, but left out to sit to warm before consuming. Cold milk can cause digestion problems.

Raw milk mixed with raw honey and raw cream and stored in a dark cupboard lasts for 3-4 days without souring. Shake it if it separates.

Refrigerator

Set Refrigerator no lower than 48 F to ensure best taste.

How you store your food becomes very important when you realize the "alive" status of truly nutritious foods. This is another natural mechanism modern convenience has unknowingly disrupted with freezers, industrial processing, and "safety" standards. There is an attack on living food nowadays where we're taught to be scared of Nature and it's life. You're taught to kill bacteria and make sure food is "clean". This is inherently anti-nature since your body would be dead without bacteria...

Freezing food kills off essential nutrients and enzymes necessary for you to digest the food in the first place.

Pasteurization is a big no-no. It burns the

milk alive killing all enzymes and bacteria

necessary for absorption. Even some

vegetable juices are pasteurized and

should be avoided.

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