First of all most of modern mans problems started when he started cooking food. Several reasons for man starting to cook food and let us understand those first. One was many foods are not really edible by man unless cooked. Heating and busting large animal bones made access to much bone marrow that was not accessible. Second many foods man was able to digest out many times the calories as cooked then he did on the same food eaten raw. Third it killed bacteria and allowed eating the food over a longer time before it spoiled.

Now the problems generated is that fruit, vegetables and meat come with the enzymes necessary to digest it. However, when you heat these foods past 118 degrees all the enzymes are destroyed.

All canned foods have been heated and the enzymes destroyed. Frozen vegetables etc have been first blanched, before freezing destroying enzymes.

This means to digest these cooked foods your body has to manufacture the enzymes to process the food. This manufacture the enzymes activity is assigned to the same system that is normally engaged in making immune system cells.

Therefore early cave man did not have to make enzymes to digest his food uncooked so this section was totally available for immune system maintenance. Yours is not.

The next problem that arises is that as you get older, particularly past 40, your enzyme making ability slows down. Some say the decline is 13% every ten years past 30 So this becomes a bigger factor, as you approach 60 your enzyme production is about cut in half and at the same time you have been loosing muscle mass, at 1% per year past 40, greatly diminishing the ability to absorb high sugar peaks

Now Here Is What Make Pemmican the Miracle Food for Diabetics.

This is why we suggest you learn to make your own, otherwise you are not going to know what is in your Pemmican and how it was made, what temperature it was made at etc.

This means this is meat that has not had any essential nutrients destroyed and comes with its OWN ENZYMES intact.

Eating raw fruits and vegetables is good but remember they have no extra enzymes other then that necessary to digest them.

Now, traditional cooked food has many nutrition changes (losses) that eating raw food does not. Many of those likely have not been fully determined.

Now we come to Pemmican. This ancient food process allows the food to enter into your bodies use almost intact not possible in cooked, canned and processed food with no enzyme manufacture required by your body whatsoever.

We do not go into making tallow here, which basically means you can use any beef trimmings, heat it up with water, let set over and in the morning lift off the tallow, the reason is I have no experience making tallow. (melted fat)

The reason is I use coconut oil, and this oil my research indications are sensational, indicating it should be in every diabetics food pantry.

Pemmican, The Diabetics Best Discovery Miracle Food Direct From Ancestors Proving Ground.

1. Will rescue you from "what to eat dilemma", anytime, anywhere.

2. Easy to carry in plastic zip lock bag in pocket or purse anywhere.

3. Does not spoil, keeps for a year or more.. (keep it dry) no preservatives or man made chemicals needed.

4. Same cost as most meals.

5. Fully nutritious, can exist on nothing else for months.

6. Make it yourself, any quantity for any length of time.

7. Use as base for soups, stews, add other foods or eat straight.

8. Totally time tested for centuries.

9. Eating it is NOT a factor in raising your blood sugar.

10. Can slow down sugar peak when eaten and blended with carbs.

Editors Note: Do not be confused. There is a commercial beef jerky manufacturer that has registered the word "Pemmican" as a Trade name. They do not make Pemmican, they make beef jerky, but registered the word "Pemmican" as a trade name, when you see a large Pemmican trademark with an Indian graphic at a convenience market, with beef jerky, it is NOT pemmican, you are buying, that is just the name of the Company.

Your author, has been researching the subject, making an eating Pemmican for over four years If has changed my life as a diabetic. (Pemmican and dark chocolate my two biggest information releases, that have changed (and likely extended many readers lives.)

After four years, I now can explain WHY pemmican and the process is such a huge health discovery or explanation. Only recently figured this out, been working on it for four years to understand or explain how and why it works.

What really amazed me reading the literature on the history of Pemmican, was that almost every one involved remarked you live on Pemmican indefinitely without developing deficiencies etc.

In fact the people that went to Antarctica, that lived on Pemmican the entire six months or longer came back in great shape and those that went with conventional canned food etc were health disasters and some never made it back at all.

One group wound up in an emergency living on nothing for their survival but their sled dogs pemmican for months and fared well Every one of these histories verified that you could live on Pemmican. (apparently no matter what the recipe). Basically it is normally about half dried meat and half fat. Occasionally other things like dried berries, nuts, cranberries etc a added as a small part.

One Antarctica, explanation says the dog pemmican they used was unhealthy for their dogs, it was too much protein, since it was 40% proteins and only 60% fat.

Man had a situation where he could have a huge animal killed and several months supply of meat but best he could do was about three days before it was spoiling.

If he had luck and killed four rabbits one or more would likely spoil before eaten. Therefore I am sure it was not very many centuries before man figured out if you cut the meat into strips and let them dry in the sun, and kept it dry you could wait and eat it a year later.

They figured out you had to remove all fat from the meat because it would turn rancid on you, so you removed all fat, dried the meat separately, you could have essentially what we know as "jerky". (now however the lawyers insist they add chemicals supposedly to release their insurance company of liability if it "spoiled" and made someone ill.) (most insurance company executives are not sure you can dry meat in the sun and keep it germ free for years.)

Then they learned if you heated the fat, and then blended it back in with the dried meat (powder it up) (pounding) you had what a nutritious food that today is called Pemmican, and it would last for years without spoiling (if you kept it dry)

Some say they used fire and smoked it, this does not appear to be the case, the American Indian only used fire in early stages if necessary to help keep off flies, until it got semi dry. You can dry most meats in 8 hours if cut in narrow enough strips.

My experience in the Arizona sun, is fly's can not take the heat and not the least interested when it is dry even in the shade.

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