Bear in mind, a 2,000 calorie per day diet equals 67 grams fat and 75 grams protein per day. 30-35 percent of those calories should come from a fat source. No matter how afraid we are of fats, having substantial fat sources in our storage is vital. Here’s why:

1. Fats are an essential component in any diet for proper vitamin absorption. Specifically, Vitamins A, D, E, and K are fat-soluble, meaning they can only be digested, absorbed, and transported in conjunction with fats.
2. Fats also plays a vital role in maintaining healthy skin and hair, insulating body organs against shock, maintaining body temperature, and promoting healthy cell function.
3. They also serve as energy stores for the body.
4. Fats are also sources of essential fatty acids, which are an important dietary requirement and also serves as a useful buffer towards a host of diseases. (Source)
5. Fats are one of the 4 Things You Must Eat To Avoid Malnutrition.

The following are some fat source considerations for you to add to your short and long-term food storage:

• Infant formula – Baby formula doesn’t have to be used the way it was intended. The main source of fat in formulas is vegetable oil such as soy oil, palm oil or sunflower oil. Coconut oil is also used in some baby formulas. This would be a great item to store in case you need to fall back on it as a fat source. The only drawback of storing formula, is its short shelf life.  An unopened can of powdered infant formula has a shelf life of 12 months. Once a can of formula has been opened, it should be used within a month and then discarded.
• Ensure – This supplement drink has 6 grams of fat, which provides your body with 9 percent of the recommended daily intake. It is also packed with 24 essential vitamins which would be beneficial to you in a long-term emergency. If you decide to purchase this product, get the powdered canned version, the shelf life will last longer. Further, having this type of supplemental drink can also help an elderly family members or members of the family who are becoming vitamin deficient. Plan on a can of powdered Ensure to last the same as a can of infant formula, which is roughly about 12 months.
• Oil (preferably plant based oils) – A general rule of thumb is the darker the oil the faster it will turn. Also, certain oils like sesame and flax, which are not processed heavily, will also go rancid rather quickly. A light colored oil, such as vegetable or olive oil can last up to a year, if stored properly. Once it’s opened, the oil could turn within a matter of weeks or months depending on how it was processed and the storage environment.
• Peanut butter – Peanut butter has a shelf life of 1 year. Of course, if your family is anything like mine, peanut butter flies off the storage shelf.
• Nuts and seeds -  Because of the high oil content in nuts and seeds their shelf life is usually affected. Nuts and seeds typically last about 12 months. Therefore, planting your own or learning to forage in a natural environment can help you get some additional fats in your survival diet. Further, nuts can also be utilized as a flour alternative as well as a  milk alternative, thus making it a tasty substitute for the real thing.
• Crisco – A can of Crisco, is fairly cheap, and has a shelf life of 2-8 years depending on storage conditions. Though it is on the “naughty” list as far as unhealthy foods go, it can be useful in a shtf scenario. Aside from including it in your diet, you can also use the Crisco as an alternative oil source for lanterns and has also been known to help wet wood burn.
• Mayonnaise – Many of our favorite dishes have a douse or two of mayonnaise. Mayonnaise has a relatively short shelf life of 6 months. Therefore, if you plan to stock up on this, ensure that it is frequently rotated in your food supply. Of course, if you have all the ingredients at home, you can make your own with this basic recipe.
• Salad dressing – Having some salad dressings stored can help add some zest and flavor to your emergency recipes. Salad dressing lasts anywhere from 9-12 months.
• Canned goods – Some canned meats, such as spam, fish and canned ham can also provide an adequate source of fat for your survival diet. Due to the high salt content of some of these canned meats, they have a relatively long shelf life of anywhere between 2-5 years.
• Chocolate- I had to save the best for last! Although chocolate is considered a high-calorie, high-fat food, it does provide some health benefits as well. Most of the studies done used no more than 100 grams, or about 3.5 ounces, of dark chocolate a day to get the benefits. Studies have shown that dark chocolate lowers blood pressure and cholesterol levels as well as provides more antioxidants than blueberries. A chocolate has a shelf life of 12 months, however, if the chocolate is repackaged in Mylar or stored in a plastic container, it could last much longer.

Those that live in a homesteading environment and want to provide their own sources of fats should consider the following:

• Whole milk - Milk from animals can provide essential fats to our diets, and can also be used for cooking, making cheeses and other dishes.
•  Eggs -  Eggs have 5 grams of fat per egg. I am including this in the list as I believe that fresh eggs would provide an adequate amount of calories, protein and fat if consumed on a regular basis.
• Fatty fish -  If you have a water source on your property, consider stocking it with a fish source. Many homesteaders have found great success in stocking their ponds with : Tilapia, Channel and Blue Catfish, Hybrid Stripers, Largemouth Bass, Trout, Bluegill, and Freshwater Shrimp. Other sources of fatty fish are: salmon, tuna, mackerel, herring, trout, and sardines. Ensure that you have fishing gear to get those fish with.
• Nut trees – Look for the dwarf variety of nut trees (and fruit trees). Dwarf trees bear their fruit earlier than the standard varieties, and can produce higher yields in a shorter period of time. They have also been known to be more adaptable. Mother Earth News has a great article if you are interesting in learning more.
• Fruit trees – Specifically avocado and olive trees provide a substantial amount of healthy fats for the body. Obviously, the following examples are region specific and prefer a Mediterranean-like climate, however check with the USDA zoning map to see if you can can plant them in your area. Living in the coastal South, I have seen many gardeners who have grown avocado trees.

It’s time we got smart about our food storage. We must go beyond storing beans and rice and begin researching the best types of foods to store and why they are so important. Keep the USDA food pyramid in mind and start prepping!

Wheat meat, also known as wheat gluten and also Seitan is listed as a principal source of protein along with eggs, milk, cheese, lean meat, fish, soybeans, peanuts and vegetables. From a nutritional perspective, wheat meat has 378 calories, 41.4 grams of protein, 1.9 grams of fat, thus making it a viable option for dinner. Wheat meat is made from the protein that the wheat produces, and it is easier to digest compared to real meats. The best part of wheat meat, is it really has no definite taste and can easily be seasoned to take on the flavor of the meat you are trying to substitute it for.

Basic Wheat Meat Recipes Made From Whole Wheat

Stirring Technique:

•  12 c. whole wheat flour
• 7 c. water (or enough to moisten all the flour

Directions:

 You’re basically kneading the dough like you would bread and for the same reasons – to activate the gluten. This is nice to know because if the power is out, you can still make gluten. Set this mixture aside for 20 minutes. If longer, refrigerate.

 Kneading Technique:

 Add two parts flour to one part water in a bowl (i.e. 12 cups flour to 6 cups cool water. Mix with kneading arm. The consistency should be like bread dough and pull away from the sides of the bowl. If it does not, add more four. Mix 5-10 minutes. Now it is ready for the rinsing process.

 (This step will separate the gluten from the other products in the wheat flour which has been stirred or kneaded).

 Standard Method:

Add water to bowl of rested dough (use enough to cover the dough). Work and squeeze with your hands to loosen the dough (About 10 seconds). When the water takes on a milky appearance and you see specks of bran, pour this water off into another bowl if you want to save the bran and starch (as it contains vitamins, mineral-rich starch, bran and wheat germ). Over a sink, place this dough in a colander (plastic is best). Under a tap of slowly running lukewarm water, work and squeeze the dough with your hands until the gluten starts to hold together and the liquid coming from the dough is clear. It is not necessary to rinse out all of the bran from the gluten. In about 3 minutes or longer, you should have a ball of elastic-like dough. This is the raw gluten. At this point, you can begin to shape the wheat meat into the desired form. Get creative with this meat alternative. The meat lover in you can still enjoy ribs, meatballs, steak, corned beef and ground beef–made even if you’ve run out of meat.

In “The Amazing Wheat Book” by LeArta Moulton, there are some helpful tips to remember when making wheat meat:

•  Once a small amount of gluten starts holding together, you will find that the rest of the gluten clings to it, so as quickly as possible get a small ball of gluten started. You may want to work a small amount in your hands to get this started.
•  How soon gluten cells start holding together is determined by the protein quality of the wheat flour used, or how often the clean water is allowed to run through the dough.
•  The dough becomes slightly stringy and falls apart easily just before it starts holding, so don’t give up too soon. Don’t throw it away, try again! Add more flour to the mixture and let it rest again, only longer – 1 to 4 hours, or even overnight in the refrigerator.
•  If you want tighter texture for chicken, pepperoni & bologna type slices, form it into a roll in a cheesecloth, or you can simmer to make thin strips for stir-fry, strogonoff, jerky, etc., using pizza cutter or knife. 

Using Gluten Flour:

A kind reader of this website, mentioned that she uses  high gluten flour, this flour does not require washing of the dough and saves time. In a situation of preparedness, we must remember we do not want to waste our water, so even though the flour is higher priced, it is well worth it. When using the high gluten flour, you add the water (or broth) to the flour and seasonings, and then boil it. It doubles in size, so it is very deceiving.

Once the wheat meat is formed, now it’s time to cook it. Some of the simpler ways to cook wheat meat are explained below:

Boiling – This is the easiest way to cook wheat meat is to drop shaped dough into flavored boiling broth (equal amt. of broth & raw gluten. Simmer till liquid is gone (@ 30 min.)

Dehydrator – Make jerky or dehydrated wheat meat by drying in the dehydrator.

Baking - Put wheat meat on a sprayed cookie sheet 350′ oven & bake until pieces appear dry on top, then turn & bake until texture is chewy.

 Meatball or Burger Recipe

•  2 c. ground gluten
•  3 tbl. finely minced onion or 1 tbl. dry onion
•  1 tbl. sausage seasoning, chicken seasoning, or seasoning of your choice
•  2 tbl. flour
•  1-2 eggs, beaten
•  2 tbl. oil (preferably olive oil)
•  salt and pepper to taste

 *To make Oriental Style Meatballs

 Add the above ingredients along with:

•  1 tbl. green pepper
•  1/4 tsp. ground ginger
•  1 tbl. soy sauce
•  1tbl. sesame seeds
•  1/2 tsp. sesame oil

 Directions:

 Mix all ingredients together and form into balls or desired shape. Bake at 350 degree F on a cookie sheet 20-30 minutes or until firm.

 Veggie Burgers

•  4 eggs
•  3 tbl. olive oil
•  2 tsp. sausage seasoning
•  1 tsp. each of garlic and onion powder
•  1/2 tsp. salt
•  1/2 tsp. pepper
•  1/2 c. potato or oatmeal flakes
•  1/4 c. flour (whole grain or bean)

Add to:

• 4 c. ground gluten
• 1/2 c. grated vegetables (about 4 tbl. each of green and red bell pepper, celery, onion and carrots).

 Note: could use dried vegetables, softened

 Directions:

Spoon onto preheated, medium heat fry pan and brown on both sides or place formed patty on a baking sheet and bake 20 minutes or until firm. Serve on bun with your favorite condiments. Makes 14 patties (1/4 c. each).

 Savory Vegetarian Meatloaf

•  1 c. raw potato, grated
•  1/2 c. grated onion
•  1 c. celery, chopped
•  1/2 c. rolled oats
•  1/3 c. oil
•  3 c. ground gluten
•  4 eggs, beaten
•  1 tsp. crumbled sage
•  1 tsp. meatloaf seasoning
•  1 tsp. soy sauce
•  1/2 tsp. celery salt
•  1/2 tsp. salt

 Directions:

 Mix all above and place in oiled baking dish. Bake at 375 for 1 hour. Slice and serve with sweet and sour sauce or gravy.

 This article was based on the information provided in The Amazing Wheat Book by LeArta Moulton.

To purchase a cookbook about Wheat Meat or Seitan, consider Cooking With Seitan by Barbara Jacobs

Also, a special thanks to some of my readers and friends on Facebook for their contribution to this article.

Kale would also be a great addition to any prepper’s survival garden due to it’s impressive durability. Since it is a winter green, it’s flavor actually improves when subjected to frost. If your area has cold winters, plant for summer to early fall harvest. In the South, plant for harvest in late fall or winter. There are several varieties to choose from, so do some research to find which variety is best for your area.

Kale’s nutritional value is another reason many preppers are adding this vegetable to their gardens. Kale is unusually high in Vitamin A and fiber, is one of the best sources of beta carotene, high in calcium, and also provides decent amounts of vitamin C, folic acid, vitamin B6, manganese, and potassium. For more nutritional data, click here.

Because kale has a dry taste, adding a healthy oil such as olive oil can really balance it out. Kale can be added to any number of dishes for added vitamins and nutrients including soups, beans, sauteed vegetable or just eaten by itself. Consider the following recipes to get your kale on!

Sweet Kale Salad

 1 bunch of kale, chopped

A handful of raisins or dried cranberries

A handful of raw, unsalted pumpkin seeds

1 green apple, chopped

1 avocado, chopped

Olive oil

Celtic sea salt, pepper, coriander, cumin

Instructions:

1. Chop all ingredients and drizzle with olive oil and season with spices.

Tasty Kale Salad

 1 bunch of kale, chopped

1 avocado, chopped

1/4 sweet onion, chopped

Olive oil

Celtic sea salt, pepper, coriander, cumin

1 squeeze of lemon

*This is a very versatile salad, so add your favorite veggies and get creative!

Instructions:

1. Chop all ingredients and drizzle with olive oil and season with spices.

Bobby Flay’s Sauteed Kale

1 1/2 pounds young kale, stems and leaves coarsely chopped

3 tablespoons olive oil

2 cloves garlic, finely sliced

1/2 cup vegetable stock or water

Salt and pepper

2 tablespoons red wine vinegar

Instructions:

1. Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored.
2. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes.
3. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

Baked Kale Chips

1 bunch of kale

1 tbl. olive oil

1 tsp. red wine vinger (optional)

1 tsp. of seasoned salt

Instructions:

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
   With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces.
2. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Dehydrated Kale Crisps

1 bunch of kale

1 tbl. olive oil

1 tsp. red wine vinger (optional)

1 tsp. of seasoned salt

Instructions:

1. Take the recipe provided above and add to your dehydrator. Dehydrate until kale is crispy. Store in a zip loc bag.

Kale and Apple Smoothie

3/4 cup chopped kale, ribs and thick stems removed

1 small stalk celery, chopped

1/2 banana

1/2 cup apple juice

1/2 cup ice

1 tablespoon fresh lemon juice

*For a more creamy texture add an avocado

Instructions:

1. Place the kale, celery, banana, apple juice, ice, and lemon juice in a blender.
2. Blend until smooth and frothy.

Hunting is not for everyone, but everyone should know how to hunt to some extent. If you end up in a survival situation without food, knowing how to find and catch prey will mean the difference between life and death. Learning several different hunting techniques using only items that you would find in nature or have in your survival gear will give you one more advantage when it comes to emergency preparedness.

The most important aspect of hunting is knowing what animals are in your survival area and how to find them. Look for signs that would indicate which animals are moving through and where. Search for trails that they have formed, evidence of bedding down, dens or burrows, markings on the vegetation and scat. Once the types of animals have been determined, think about how and when they eat, drink, sleep, and move. Knowing your prey’s behaviors will greatly increase your odds of capturing them.

Several hunting methods will be mentioned here. Some require more skill and technique than others. Pick the ones that seem feasible to you and research them. There are vast resources online that cover these methods extensively, including videos that demonstrate how to construct and use them.

• Gun: You may carry a firearm in your survival kit. If so, you have undoubtedly been trained in the safe operation of the weapon and have practiced its use by shooting at a target. This is clearly the most effective method of hunting in a survival situation.
• Rocks and Sticks: A heavy object that can be thrown at prey is a very simple method of hunting. It does require getting relatively close to the animal, good aim and the ability to throw quick and hard.
• Spear: One of the oldest forms of hunting with weapons, spears are versatile and readily available. Spears can be used for thrusting, stabbing, or throwing and can be used to hunt birds, mammals, and fish. They can be as simple as a sharpened stick, or a spearhead can be attached that was fashioned from stone, bone, wood or steel.
• Throwing stick: Resembling a boomerang, this hard stick has a bend of about 45 degrees in it and is carved on opposite sides of the legs to enable lift. This method requires a great deal of skill and practice and may not be the most practical in a survival situation.
• Bow and Arrow: Also an effective choice for hunting, this weapon can be fashioned from hardwood saplings, such as oak, maple or ash, and paracord that should be in your survival kit. Boot strings would work in a pinch. Again, this method requires some practice before your survival is dependent on it.
• Snare: There are many styles of snares with varying degrees of difficulty. They require some research, but can be well suited to hunting in most situations for a variety of animals. Snares need to be set in natural trails and funnels built on both sides so that the prey is forced to walk into the trap.

During the turbulent times of the Great Depression, malnutrition was at the forefront of health issues and as a result, many suffered short and long-term effects of this health problem. Equipping yourself with the knowledge of why we should store certain types of food, knowing the health benefits these foods possess, how they affect our bodies, and how our bodies respond when these types of foods become scarce will help you make better choices when investing in your food storage.

Vitamin deficiency, stunted growth, skin infections, hair loss, increased illness and even death are  all contributing factors to being malnourished. Malnutrition can also occur from improper water treatment. Globally, untreated water is one of the leading causes of malnutrition and one of the four most likely ways you can die in a SHTF scenario. As a result, an individual who is malnourished can have severe, or prolonged diarrhea, renal failure, infection, or diseases that cause the malabsorption of nutrients in the small intestine. Children, particularly infants and those under five years of age are also at an increased risk for malnutrition due to a greater need for energy and nutrients during periods of rapid growth and development.  Elderly adults are also prone to malnutrition as a result of a decrease in both the appetite and intestinal function. Therefore, preventative measure should be put in place for these vulnerable age groups to ward off this health issue.

4 Food Types to Avoid Malnutrition

Concentrating on storing foods that have carbohydrates, proteins, fats, vitamins and minerals can assist in maintaining healthy bodies and decrease the likelihood of malnutrition in a long-term emergency. To find out how much food your family needs for a long-term emergency, click here. Those that are preparedness-minded may want to take a more in-depth look at the question of why it is important to store these types of food.

Carbohydrates – Simply put, carbohydrates provide the body with energy. They also have a symbiotic relationship with proteins by protecting the protein stores in the body. The brain optimally uses carbohydrates for energy, but when their is insufficient carbohydrate consumption for several weeks, the body does not metabolize fatty acids completely and as result body protein will also be lost, and the body will generally become weakened.

According to the United States Department of Agriculture, half your daily calories should come from carbohydrates, so you can determine how many grams of carbohydrates you need based on your calorie intake. At a minimum, an intake of 50 to 100 grams (1.8 to 3.5 oz.) of carbohydrates is required to prevent the development of ketones that the brain can use somewhat inefficiently for energy

Preps to buy: white rice, pasta, wheat, oats, dehydrated fruits and vegetables, sugars, honey, fruits, roots and tubers (cook these well) and cereals. For those with wheat allergies, click here.

Protein - Protein is a part of every cell in the human body. Also, equally as important, proteins provide the body with a special form of nitrogen that the body cannot get from carbohydrates or lipids. Proteins also help regulate the pH, or acid-base balance, in the blood, are necessary for the synthesis of many hormones and enzymes, and participate in important cell formation for cells vital for the immune system. In the case of starvation, excessive muscle tissue is wasted and results in diminished health.

Protein, like carbohydrates, provides approximately 4 kilocalories per gram of protein consumed, but requires much more metabolizing and processing by the liver and kidneys to put the energy from protein to use.  In general, it’s recommended that 10–35% of your daily calories come from protein.

Preps to buy: legumes, eggs, nuts, peanut butter, canned meats and fish, oatmeal, grains, wheat, quinoa, MREs, popcorn

Fats  - As much as we would like to eliminate fats from our regular diets, this food source actually plays a vital role in maintaining healthy skin and hair, insulating body organs against shock, maintaining body temperature, and promoting healthy cell function. They also serve as energy stores for the body. In addition, Vitamins A, D, E, and K are fat-soluble, meaning they can only be digested, absorbed, and transported in conjunction with fats. Fats are also sources of essential fatty acids, an important dietary requirement and also serves as a useful buffer towards a host of diseases. (Source) The USDA suggests that about 30-35% of your daily calorie intake should come from fat.

Preps to buy: whole milk, ensure, peanut butter, oil (preferably plant based oils), nuts and seeds

Vitamins and Minerals - Did you know that a staggering thirteen vitamins are considered necessary to perform crucial functions in the body? Vitamins and minerals are needed for overall health and provide protection against infection and diseases, help the body grow, help the body’s metabolism and assist in the removal of waste products. It is recommended to obtain your vitamin intake through fresh fruits and vegetables with a regular diet. However, when dietary sources are limited, taking vitamin supplements is an excellent alternative. Amounts vary for children, seniors, lactating or pregnant women, smokers, heavy alcohol drinkers, stressed, those with chronic diseases or those who consume less than 2,000 calories per day.

Because vitamin deficiencies tend to exacerbate over time, we are typically unaware of being deficient until secondary issues manifest themselves. Eating a balanced diet and taking a multi vitamin is one way to curb this issue and the physiological consequences that go with it. Some physiological consequences of deficiency include: dental problems, inflammation of the mouth and tongue (riboflavin deficiency); diarrhea, dermatitis (niacin deficiency); edema, weakness (thiamin deficiency); tongue soreness, anemia (biotin deficiency); fatigue, tingling in hands (pantothenic acid deficiency); poor growth, inflammation of the tongue (folate deficiency); poor nerve function, macrocytic anemia (vitamin B12 deficiency); and poor wound healing, bleeding gums (vitamin C deficiency).

Preps to Buy: Multi vitamins, Vitamin C, Vitamin D, vitamin powders, dehydrated fruits and vegetables, seeds to grow vegetables and for sprouting, survival bars

In summation, as our standard of living continues to diminish, malnutrition will be a more present health problem within our population. Investing in healthy and nutritious foods and learning how to properly store it for long-term use can assist you in maintaining your health and prevent the short and long-term affects of malnourishment discussed in this article. 

Parts of this article were adapted from E notes

The Ins

MRE’s and high calorie food bars are an excellent altervative food source if no food is available. Although this type of food source is meant to be a temporary source of food and has an acquired taste, it is handy to have on hand when you are in a pinch. During emergency situations, your activity levels significantly increase, if not double. Therefore, more calories will need to be added to the daily diet.

Ideally, in an emergency situation we want to have foods on hand that are high in calories, vitamins, nutrients, and proteins; but in certain cases, we must turn to alternative emergency foods. MRE’s and high calorie bars not only provide a body with high calories, but are a light weight alternative to use in bug out bags, carry in vehicle bug out bags, and to have on hand in case the primary emergency food source is unavailble. As convenient as these meals are, they should not be your main emergency food source. I like to think of MRE’s as my back-up for my back-up. When purchasing these types of food sources, ensure that you find MRE’s or high calorie bars that are:

• Between $5-$7 per meal
• Are non-thirst provoking
• Provide high calories (at least 1,250 calories)
• Have a long lasting shelf life (5 years or more)

The Outs

Because MRE’s are high in fats and low in fiber, they have a tendency to constipate the consumers. Ensure that you have some stool softeners in your medical supplies to help with this problem. Store MRE’s in a cool, dark area where you would normally store your food reserves. If MRE’s are exposed to temperature fluctuations, their expiration dates decrease by 50%. Buying cases of MRE’s could be on the expensive side due to the bulkiness of the MRE’s. On average, a case holds 12 MRE’s. If a person is going to buy a case of these, they should not plan to spend more than $50-$60.

Some of the more popular MRE’s and high calorie food bars are below:

• 3600 Calorie ER bar – This bar has 3 days worth of nutrients and calories, thus being a great light weight alternative food source and is also non-thirst quenching. This bar is ready-to-eat and does not require any water to consume it.
• Datrex bars – These are very popular and come in 3600 calorie units. Each bblock of the bar gives you 200 calories each (18 blocks). Datrex food rations are used by the American Red Cross and the U.S. Coast Guard. They are immune to heat or cold and the taste resembles a coconut cookie.
• Mainstay Food bars -  These bars come in 3600 calorie units. But each bar in the block gives you 400 calories (with 9 bars) instead of 200 calories as with the Datrex bars. These food bars are approved by the US Coast Guard and Department of Defense. These have a very popular vanilla/lemon flavored ‘cookie dough’ taste and have been rated #1 for taste according to Nitropak. Mainstay is Kosher-approved and it meets the dictates for Halal. Another benefit is that each bar exceeds the RDA requirements of vitamins and minerals.
• MRE’s – MRE’s are completely self-contained, easy-to-prepare meals you can take with you anywhere on the go, in a boogie-bag or even backpacking or camping. MRE’s have a decent shelf life of 3 – 10 years so they are also a good option for emergency food storage. MRE’s are durable and give you a high calorie meal  – which is needed for intense physical situations like camping, relief work or emergency situations.
• Mayday bars – This bar offers 2, 400 calories, which is equivalent to having meals for two days and is ready-to-eat.
• Make your own -  An alternative to the alternative is to make your own 2,400 calorie survival bars. This recipe is easy enough to include the kid’s help. In fact, have them pick out their favorite jello flavor for a customized survival bar. Click here for the recipe.  

Having a supply of MRE’s and high calorie bars in your preparedness supplies can help assist in sustaining your immediate needs if you happen to be in an emergency situation where you are away from your supplies or in a bug out situation.

The zeer, or clay pot refrigeration keeps food cool (icy cold) without electricity by using evaporative cooling. Essentially, a porous outer earthenware pot, lined with wet sand, contains an inner pot (which can be glazed to prevent penetration by the liquid) within which the food is placed. The evaporation of the outer liquid draws heat from the inner pot.

In a short or long-term disaster where power is out, knowing essential skills on how to prevent foods from spoiling will help you survive longer and stay healthier. Further, having this simple device can also help you have a diverse diet during a disaster and prolong food fatigue. The best part is that making this device is incredibly cheap, very effective, and doesn’t require any electricity, which is perfect for those disasters where the power is affected and you have no fuel to power your generators.

All that is needed to create a clay pot refrigerator is two terra cotta pots, one larger than the other, as well as some sand, water, and cloth. To make the “fridge”, you just put one pot inside the other, and fill up the spaces with wet sand, which keeps the inside of the pots cold. You will also need to put a wet towel over the top to keep the warm air and light from getting in.

Rather than re-inventing the wheel, perhaps we could learn a thing or two from our ancient ancestors. Using what they had available to them, our ancestors seemed to have many of the modern day conveniences we have today.

A source said, “Jared did everything right during a long night alone in the woods. Once he realized he didn’t know where he was, he stopped and built a shelter. As night set in, he buried himself in dirt to keep warm. He learned it all from being a Boy Scout.”

 Without these survival skills taught to Jared shortly before his disappearance, he might have faced hypothermia, an injury or he could still be lost. Adults and children can both use the following survival tips in they find themselves lost. The point is to teach yourself and your loved ones about basic survival skills. Without this knowledge, chances of survival diminish if you are exposed to the elements for long periods of time.

The following are 10 survival tips that you should follow if you find yourself lost in woods:

1. Don’t panic. Panic is more dangerous than almost anything else, because it interferes with the operation of your single best, most useful and versatile survival tool: your mind. The moment you realize that you are lost, before you do anything else, stop. Take a deep breath and stay calm.

2. Stand still and look around carefully! Wherever you are will become your “point zero.” Find a way to mark it using a spare piece of clothing, a pile of rocks, a sheet of paper, or anything else easily visible from a distance.

3. Stay in one place, and you not only increase your chances of being found, you also increase your ability to survive by reducing the energy your body expends and the amount of water and food you will need. Hunker down and stay put. Chances are that someone will be looking for you, especially if you let someone know your plans, (see above).

4. Signal your location to maximize the odds that someone finds you. Make noise by whistling, shouting, singing, or banging rocks together. If you can, mark your location in such a way that it’s visible from the air. If you’re in a mountain meadow, make three piles of dark leaves or branches in a triangle. In sandy areas, make a large triangle in the sand. In a forest, you might want to prepare three small fires ready to ignite at a moment’s notice, with heaps of wet leaves nearby in order to make smoke. Three of anything in the wilderness is a standard distress signal.

5. Start scouting your area, carefully keeping track of your location. Be sure you can always find your way back to your “point zero” as you search for water, shelter, or your way home.

6. Find or create shelter. Without adequate shelter, you will be fully exposed to the elements and will risk hypothermia or heatstroke, depending on the weather. If you are not properly dressed for the conditions, finding shelter is all the more important. Luckily, the woods are filled with tools and resources to make both shelters and fires (for warmth, safety, and signaling purposes). Here are some things you can use:

• Look for a fallen or leaning tree. You can build a lean-to by stacking branches alongside a fallen tree, then over the branches with brush, palm fronds, or other plants.
• Use brush or green branches (boughs) from trees to repel water, block wind, keep out snow, or create shade. Close in your shelter on as many sides as possible.
• Caves can be great, but be sure the cave is not already occupied by bears, large cats, snakes or other unfriendly animals; they know caves are good too, and they’ve been looking for good shelter for longer than you have. Also make sure it’s not going to collapse on you- this reduces your chances of survival considerably.

7. Find a good source of water. In a survival situation, you can last up to three days without water, but by the end of the second day you’re not going to be in very good shape; find water before then.

• The best source of water is a spring, but the chances of finding one are slim.
• A running stream is your next best bet; the movement of the water reduces sediment. Be advised that drinking water from streams can lead to some sicknesses, but when you’re in a life-or-death situation, the risk of illness is a secondary consideration.
• Or use jacket sleeves to tie around your ankles when it’s morning, and walk in the grass to get dew on the sleeves, then suck the moisture out of the fabric.8Purify your water. A crude method of water purification is to take your handy pot and heat the water. For this to effectively kill bacteria, it must be at a rolling boil for at least three minutes.

8. Build a fire. Build a good sized fire, one with sufficient coals to stay hot for many hours, and make sure that you have plenty of extra dry wood.

• A good rule of thumb is to gather wood until you have enough to last the night, then gather three more piles of the same size, and you might have enough to get through the night.
• In the wilderness you should have access to dry wood in the understory of the forest. You can also use bark or dried dung. If you build a fire that is hot enough, you can also burn green wood, brush, or tree boughs to make a signaling fire (one that makes a lot of smoke).
• The best wood for maintaining a fire is dead wood that you pull off a standing tree. Regardless of what type of woods you are in, there will certainly be some dry wood available. Remember that a small fire is easier to keep burning than a big fire, though, because it requires less fuel. Once you have sufficient embers, keep the fire to a manageable size so you don’t spend too much time looking for fuel.

9. Find safe food. Know that most healthy adults can survive up to three weeks without food unless it’s cold. It’s better to be hungry and healthy than ill. Make sure that you know food is safe before eating it. If there is anything that will lessen your ability to survive, it is being both lost and deathly ill. Starvation won’t be a big problem.

10. Don’t be afraid to eat insects and other bugs. While it may be disgusting to eat a few grasshoppers, they do provide useful nutrition. All insects should be cooked as they can harbor parasites that can kill you. Do not eat any caterpillars, brightly colored insects, or any insect that can bite or sting you. Remove the legs, head and wings of any insect before eating.

• If you are near water, fish are a good choice. Minnows can be eaten whole.
• Color test: There is no color test for berry edibility with one exception: Almost all white berries are toxic. As for other colors consider them poisonous unless you personally know the berry to be safe.
• Aggregate berries: There is the mistaken belief that aggregate berries are always safe. That is far from true with several aggregate berries being highly toxic if not fatal. The only safe berry is a berry you know personally to be safe.

 Source

Making your own electrolyte powder is a low cost alternative to purchasing expensive sports drinks.  An added bonus to making your own electrolyte powder is it gives you complete control over the ingredients of the electrolyte drink.  Carrying the powders with you in your 72-hour bag, your vehicle, and even in your child’s back pack would be prudent especially during the summer months.  Using the correct proportions of water, salt, potassium salt and optionally baking soda, you can make a very effective electrolyte drink.  It will both rehydrate you as well as keep your electrolyte levels up to par. Let’s take a look at three recipes to make your own drink with electrolytes–two with sugar and one without:

Sugar Option 

This option is made with sugar: When you work out, your body does not only lose water and electrolytes, it burns energy as well. To make sure you can keep your activity level up, it is a good idea to add some kind of sugar to your drink.

2 quarts of water
5-10 tablespoons of sugar
1 teaspoon of salt
1 teaspoon of baking soda
½ teaspoon of salt substitute (potassium salt)
1 pack of sugar-free drink flavoring

Sugar-Free Versions

Sugar free: Although adding sugar to your drink will help you keep your energy levels up, it’s not a good option for everyone. People on a low-carb diet or people with diabetes, can choose a recipe that doesn’t add sugar to the electrolyte drink:

Version 1

1 quart of water
250 ml of orange juice (citrus juice is a natural source of potassium ions)
3 tablespoons of lemon juice
¾ teaspoon of salt

Version 2

2 quarts of water
1 teaspoon of salt
1 teaspoon of baking soda
½ teaspoon of salt substitute (potassium salt)
1 pack of sugar free drink flavoring
Artificial sweetener to taste

These days, we know much more about proper techniques for food packaging.  With the proper storage tools a person can store many different types of foods indefinitely.  Learning how to store food is cost effective, simple to understand and is a life saver if an emergency arises.

Many preppers like to choose a multi-barrier system to store their food.  This barrier system is for long term purposes, and will keep natural elements such as sunlight, moisture and air out of the container when sealed.

Storing Food in Containers

Any food that you plan to store indefinitely, should be stored in food grade containers.  These containers will not transfer any non-food chemicals into the food, nor are their any chemicals within the container that are hazardous to humans.  Typically a food grade container has a #2 by the recycle symbol or the acronymn ”HDPE” stamp on the bottom (HPDE stands for “high density polyethylene”).  Before any food is to be stored, clean the containers with soapy water, rinse and dry thoroughly.   5 gallon plastic containers are the most popular amongst those who store bulk quantities of food.

Additionally, make sure that the lid you purchase for your container is air tight and spill proof.  Lids with gaskets and gamma lids are great lids as they do not require a lid opener.  They are typically a little more expensive compared to the traditional bucket lid.  However, they are easier to open and close, and are worth every penny!

Food Liner

Research has shown that over time, slow amounts of oxygen seep through the walls of plastic containers.  Consequently, over time natural elements, and even insects can find a way inside the container.  To add additional protection, adding a food liner, such as Mylar bags will ensure that there are multiple barriers for the food to be protected in.  Investing in the thickest grade of Mylar would be a good investment for your food storage endeavors.  Simply because if properly cared for, mylar bags can last up to 20 years!  Additionally, the thicker grade Mylar makes a big difference in the taste of food.  The greatest part of investing in these food liners is that because they are so durable they can be reused over and over again.

For those who are investing in a shorter term food supply, many simply pour the food contents into mylar bags, add an oxygen absorber and properly seal the bag closed.  This will keep a short term food supply  fresh over a given period of time.

Oxygen Absorber Packets and Dessicant Packets

Using oxygen absorbers greatly prolongs the shelf life of stored food.  Because it absorbs the oxygen from the container, it inhibits the growth of aerobic pathogens and molds.  Oxygen absorbers begin working the moment they are exposed to oxygen.  Therefore, it is best to work as efficiently as possible.  Oxygen absorbers come in different sizes, so pay attention to the size needed for the container.  Typically, 2,000 cc’s of oxygen absorbers should be added in one 5 gallon bucket.   Oxygen absorbers are not edible, not toxic and does not effect the smell and taste of the product.

Desiccant packets moderate the moisture level when placed in a food container.  They do not absorb the moisture. Please note that desiccant is not edible.  If the packet somehow breaks open and spills onto the stored food, the entire contents of the container must be thrown away.  There are certain food items that desiccant should not be added to.  Specifically, flour, sugar and salt.  These items need a certain amount of moisture to stay activated, and if desiccant is added to it, they will  turn into a hard brick.

*Bonus*

To prevent bug infestations, use diatomaceous earth.  Diatomaceous earth are the fossilized remains of diatoms.  They are organic and are safe to use on food.  Use 1 cup to each 25 pounds of food.

The Sealing Process

• Place the Mylar bag into the 5 gallon container.
• Add your oxygen absorbers or desiccant to the bottom of the bag to ensure all sections of the container are protected.  Also, remember you will be adding an absorber at the top of the Mylar bag as well.
• Begin pouring contents into the Mylar bag.
• When you have poured the contents into the Mylar bag and have hit the middle section of the being filled, shake the Mylar bag from time to time to make sure the food gets into the crevices of the bag.
• Continue adding food to the mylar bag until you hit your desired amount.  I usually stop 3/4 to the top.
• Next, begin folding the Mylar down in order to get trapped air to escape out the gap.
• Once the air is out, begin sealing the Mylar.   A person can use a heat clamp or they can seal their Mylar bags with a simple at home iron put on the highest setting.  If the home iron method is used, make sure you have a hard surface such as a cutting board or book to iron on and slowly go over the Mylar bag.  Note: this method must be done gently and slowly or the Mylar will be damaged. Seal straight across the Mylar bag in a straight line.  Leave the last 2-3 inches unsealed in order to push the last remaining air out of the bag.
• Once the trapped air has been pushed out, seal the last 2-3 inches.
• Push the sealed Mylar bag into the container.  Optional: Add another oxygen absorber on top of the sealed Mylar bag.  Place the lid on the container and make sure the lid is on completely.
• Store in a dark storage area, where temperatures, moisture levels and sunlight do not fluctuate.

Where Do I Purchase These Products?

• The Ready Store – For smaller scale purchases
• Amazon -  For smaller scale purchases
• Ropak – For large quantity purchases
• Sorbent Systems – For large quantity purchases
• Call around to different restaurants around your area and see if they have any food grade containers with lids that you can have.  Typically, restaurants are happy to give these away as they have no need for these containers after they are used.  This could save you a lot of money investing in food grade containers.

Food is an investment into your future and your family’s livelihood.  Therefore, you must do all that you can to protect that investment for the long term.  Using the multi-barrier system will ensure that the food is stored in optimal conditions and that the contents inside are protected for the long term.