We Are Approaching A Hyperbolic Curve Which Is The Collapse: Harley Schlanger
Stockpile everything which you might need in a global economic collapse: Food, fresh water, medical supplies, nutrient supplements, batteries, fuel, guns and ammunition (legally), flashlights, spare parts (vehicles, etc.), clothes, and be well networked with real patriots in your community for mutual support and protection. TAKE THIS SERIOUSLY !!! Buy only physical precious items for investment.
WHO SHOULD HAVE A FOOD STORAGE PROGRAM?
We never know what emergency may befall us during which we may not be able to obtain food or drink. The emergency may be loss of job or inability to work due to accident or illness. This may result in a situation where financial resources to purchase food would not be available or may be decreased appreciably. Natural catastrophe such as flood, earthquake or storms may result in temporary inability to distribute food to supermarkets. Under these conditions even having money to purchase food does not mean it can be obtained.
Even in the United States each of the above conditions occurs occasionally. Because of the possibility of such emergencies the Civil Defense recommends storing food and drink adequate for your family’s needs for a two-week period. Certain church organizations have recommended their members “Have on hand a year’s supply of food, fuel, clothing and where possible money.”
WHY HAVE A FOOD STORAGE PROGRAM?
A food storage program is essential to provide for ourselves and our family members in an emergency. The biggest motivator most adults have is to avoid hearing a hungry child cry. Even the most “macho” man is distraught if he cannot provide food or beverage to prevent a child from suffering.
WHAT TO STORE
Since the human body is about 65 percent water we must consider it as an important nutrient. Rubner, a German physiologist, found that during starvation an animal can live if it loses nearly all the glycogen and fat, as well as half the body protein, but a loss of 20 percent
of the water in the body results in death. One can live without food for over a month, but
without water only a few days.
Sources of water for our bodies come from
l) fluid foods in the diet, 2) solid foods in the diet, and 3) water produced in the body resulting from metabolism of energy nutrients.
Water is lost from the body by way of the kidneys (urine), skin (perspiration), lungs (expired air), intestinal tract (feces), and eyes (tears).
A reasonable recommendation for water consumption per day would be a tablespoon for each 15 calories of food. A 2,200 calorie diet would require about 10 cups or 2 ½ quarts per day/person.
Water may be stored effectively by one of two methods: 1) individual containers of 1 – 2 gallon size; or 2) large immovable reservoirs of 50-100 gallon size. The advantage of small individual containers is the ease with which they can be transported. Large reservoirs, although immovable, may be connected to a potable water system so that circulation of fresh water is continuous.
Enough people have eaten for a long enough period of time that some conclusions on “What to Eat?” can be drawn from experience.
Some average amounts of the nutrients required for growth, maintenance and reproduction of the
human system have been published .
These nutrients are distributed among the food groups: l) milk/cheese, 2) meat/poultry/fish, 3)
vegetables 4) fruit, 5) bread/cereal, and 6) fat/alcohol/sweets/other. Appropriate servings
from each food group combined into a daily intake will provide an adequate nutrient supply.
There are three key principles to consider (i.e., variety, balance, and moderation) for diet selection. Enough data has been generated by our tax dollars so that any person can quickly determine a nutritionally sound diet to support and maintain good health.
Every individual does not like the same foods. Each family member should have some input into planning what foods to store. A simple, sensible rule is to store the foods that you normally eat, if they provide an adequate diet. This rule will insure that, l) family members will eat the food that is stored, and 2) stored food will be consumed within the shelf-life period. If the family prefers corn flakes, milk, sugar, juice and bread for breakfast, then these are the items to store. It is difficult to imagine much enthusiasm at the breakfast table if this family were to sit down to whole wheat, powered milk, honey, and a vitamin pill. A diet of these foods would become monotonous in a few days.
Food comes in many forms. Fresh, frozen, dehydrated, canned, salted/cured, pickled, smoked, and pasteurized food can all play a role in a good storage system. All of these foods require some energy for their production, harvesting, preservation, storage, and preparation (cooking). In the absence of traditional energy sources some food forms may not be available or may not store for the normal shelf-life period. It is possible to convert some forms of food with short shelf-life into other forms with longer shelf-life. Fresh apples which spoil in 3-4 weeks at ambient temperatures (70°F) may be held 4-5 months at refrigerated temperatures (32°F). Frozen meat may be thawed, salted to a level of 12 percent salt, and then held at 60°F for several weeks. Before the meat is consumed salt must be leached from the tissues using fresh water so the resulting cooked product will be palatable. Frozen meat may be thawed and then canned without loss of quality. Vegetables and fruits which have been frozen are not acceptable when thawed and canned, but some kinds may be readily dehydrated after being frozen for short periods.
STARTING YOUR FOOD STORAGE
Food storage is viewed as a part of emergency preparedness. It is also a part of the program of a gardener to preserve and store away some of the fruits of his or her labor.
Whatever the reason a person has for storing food beyond immediate needs, planning must be done to avoid waste.
There are a number of approaches to building a food storage program. Only two will be outlined, which can be adapted to fit individual needs. A major reason for not having food storage is the expense. A simple way to avoid a large cash outlay is to merely purchase double the items on the grocery list with each shopping excursion. The extra items are then marked with the purchase date and put into storage to be rotated out and replaced on the next shopping trip.
Perishable items such as fluid milk or eggs are difficult to work into this system.
Therefore substitutes such as nonfat dried milk may be purchased for storage. Keep in mind, however, that there is a limit to the length of time that even these semi-perishable or dehydrated items can be stored.
A disadvantage of the double purchase system is that it is not as easy to benefit from sales prices. One advantage is that items are only purchased that are routinely used in menu planning, thereby reducing waste and improving rotation.
Another approach to beginning a food storage program is to use a lump sum of money such as a tax refund or a bonus check to purchase a large amount of basics for your family. The pamphlet “Essentials of Food Storage” has suggested that basics should include wheat, sugar or honey, salt and nonfat dried milk. While it is true that these items do store well, it is important that the family will use what they store. This list could be modified to include grain products such as wheat and white flour, pasta products, rolled oats, rice, dried beans, split peas, lentils and other dehydrated fruits and vegetables. Cracked or whole wheat products do not store well 6
14 gallons of water per person (2 week supply)
1 pound of dry matter per person per day of dried foods because the membranes are broken that keep the oil in the wheat germ away from the iron and other minerals in the endosperm and the bran layer. Rancidity occurs at a rapid rate. Rolled oats are heat treated which destroys the lipase enzyme and therefore will store quite well.
When establishing a food storage program do not forget:
1. Store only those items you will use. If you do not currently include a food in your diet
it is not likely that you will use it.
2. Do not purchase more than you will rotate and use within a 2 to 3 year period of time
to reduce waste.
3. Insure that the quality of the item you purchase is acceptable. Quality does not
improve upon storage for most foods.
Planning before you begin a food storage program will help to avoid pitfalls.
HOW MUCH TO STORE
Many families or individuals desire to maintain a 12 month supply of food. Most food
storage systems in Utah involve growing and preserving food at home from gardens and orchards. Generally, these sources provide a major portion of foods to the storage systems between June and October. Home meat supplies are most commonly obtained in the fall of the year when wild game seasons occur, and following pioneer traditions of slaughtering domestic animals during the cooler months to take advantage of natural refrigeration. If you were to sample most Utah family food storage programs in November, about 45 percent would have adequate stores of food for one year. If the same families were resampled in May only 20 percent would still have a years supply on hand. Families which did not have a years supply in May had used food from storage and had no garden or orchard to replenish the supply during the winter months. For this reason, it is suggested that an 18 month supply be stored in order to maintain a 1 year supply of food. The extra 6 months supply of food would be available between December and June when most systems are at their lowest level.
Families that were resampled and still had a years supply in May did so because they never used food from their storage system. We have analyzed over 10,000 food storage systems in Utah and found that many people are under the illusion that food lasts forever. Their food storage systems are supply is purchased and stored until needed. Consequently they have some stored food that is 10, 20, and 25 years old. In view of what is known about shelf-life, these systems are quite wasteful and inefficient.
One pound of dry matter provides about 1600 calories of energy. Because energy is the most critical item in a food storage program (it will prevent the baby from being hungry) it should be considered first. Thus dried beans, flour, wheat, rice, sugar, dried fruits or vegetables, pastas or dried skim milk all provide about 1600 calories per pound. While 1600 calories will not adequately meet the energy needs of a hard-working large man it will quiet hunger pangs for individual members of a family. One pound of dry matter per person per day serves as a basis for a food storage program.
The cooler your storage, the longer the food will maintain quality. Properly processed canned, dried, and frozen (never thawed) foods do not become unsafe when stored longer than the recommended time, but palatability and nutrient quality are diminished. family will supplement the dried products with fresh fruits and vegetables in a storage pit or cellar as well as canned or frozen fruits and vegetables.
THE STORAGE AREA
The storage area should be located where the average temperature can be kept above 32°F and below 70°F. Remember that the cooler the storage area the longer the retention of quality and nutrients. Freezing of some items, such as canned products, should be avoided since the expansion of the food during freezing may rupture (metal) or break (glass) the
container, or break the seal on lids on glass bottles, and allow the food to be contaminated.
This could pose a serious safety risk when the food thaws.
The storage area should be dry (less than 15 percent humidity), and adequately ventilated to prevent condensation of moisture on packaging material. The area should be large enough so that shelves can accommodate all of the stored food and adequate space is available to keep the area clean and tidy. A 9 x 12 foot room with 10 foot ceilings will provide adequate space for a family of six to store an 18 month supply of food. Food should not be stored on the floor. It is a good idea to have the lowest shelf 2-3 feet off the floor in flood prone areas. Shelves should be designed so that a simple rotation system can effectively allow the oldest food to be used first and the newest food to be held within the shelf-life period.
When designing and building a food storage area, do it to minimize areas where insects and rodents can hide. As practical, seal all cracks and crevices. Eliminate any openings which insects or rodents may use to gain entrance to the storage area.
Electrical equipment such as freezers, furnaces and hot water heaters should not be housed in the storage area. These appliances produce heat, unnecessarily increasing storage temperatures. Insulation of the storage area from other areas of the house will effectively reduce the average yearly temperature of the food.
Millions of Americans live in areas guaranteed to suffer a major, catastrophic earthquake within the next thirty years. Millions more live in areas vulnerable to savage hurricanes and floods. Still more Americans live in areas vulnerable to terrorist attacks or "technological disasters" of our own making. Why are they there? What have they done to get ready for these disasters? Recent events in New Orleans, Mexico City and Haiti show how truly vulnerable we are, and how slow an effective government response will be. This book can help by walking you through a step-by-step process of planning, preparation and action that will help you get ready for the catastrophe you just know is coming. This book is useful for all those who wish to survive the coming catastrophe, and help their families and close friends to survive as well. Fortune favors the prepared. Get ready!