Irish Spring leaves too strong an odor on you (can be picked up 100ft away), and melts too fast. Dial has lots of choices now, and the eight-packs are only a coupla bucks at Wal-Mart. Dried beans for complete proteins. You can get a gallon of canola oil for under $10 at Kroger. I bought all-pupose, non-bleach flour, at Tom Thumb for $1.59 5lbs. Those large Quaker Oats go for $3.50. Lotsa good, long lasting stuff out there if you just look. N'don't be fergittin' them spices, salt,pepper,and plenty o'sugar. Sugar doesn't really expire, even when it goes solid. Honey, in my experience, lasts forever.
If folks didn't catch Glenn Beck yesterday 11/5, find a copy. It's REALLY worth your time and trouble. Experts on the topic of the impending collapse explained it step by step. The benchmarks described will help you understand where we are and how much time we have.
In my experience, the ramen flavoring packets tend to get rancid over time. Rice has no grams of fiber, and only 3 grams of protein. Beans and legumes have from 2 to 4 times the protein of rice, and from 6 to 14 grams of fiber.
Beans and rice together provide for complete amino acid nutrition, you need both. And maybe as gunny Ermey says, a 55 gallon barrel of Tabasco sauce! Don't forget your tuna fish and cheep crackers!
If you haven't done so there's lots of FREE tech PDFs and videos of the net for your sustainability, protection and covert warfare needs!
May God be good to us and may he have infinite fields of fire upon our enemies. May we be granted the same and freedom in victory.
As a Mormon, we've been working on this for years, a little at a time. Not where I want to be, but I can hunker down for several months if need be with minimal trips to what would be left of a store.
Anonymous by request, but I've posted here many time before. III-per
Dittos on remembering spices. Canned soup, chili, etc will also provide seasoning for the rice, beans and barley. Last year a friend of mine checked and then ate several cans of corn and vegetables that he had stored against Y2K. He said it tasted just fine. Canned food will be usable, though it must be checked (LEARN what to check for), for some time past its "Best by" date. By then we will either be out of the woods, have learned how to farm, or be dead. Books, seeds, water filter.
Just to clarify on the beans/rice idea - Anon at 8:06 is correct - you DO need rice AND beans to get complete protein. It's a 5/1 ratio, and 25 lbs. of rice with 5 lbs. of beans will keep an adult going for a month. This is how people in third world countries stay alive. (Note the beans and rice on every plate of Mexican food!)
Spices are critical, and keep for a long time if stored in canning jars. I'd recommend storing a variety of beans - pintos, blacks and reds at a minimum.
Brown rice is better nutritionally but being much higher in fats, it will turn rancid in as little as a year, depending on how it's stored.
I eat plenty of brown, red and wild rice, but all of my stored rice is varieties of white. Long grain enriched white is cheapest, and found at places like Sam's Club. Go to an Asian supermarket for sticky rice, Jasmine rice, a good selection of beans and recipes.
Other uses: rice and beans can both can be ground into flour, and they are the foundation of inexpensive, nutritious soups. If you like soups, add great northern white beans to your storage.
If you want to bake bread, I do not recommend you store flour. Nutritionally, it starts to break down after being ground. Most flour is bleached, and then the lost nutrition is added back in. Unbleached flour is treated with potassium bromate to whiten it - it's carcinogenic. Most of Europe has banned it, as has Canada, but the FDA allows it.
Store actual wheat instead, and grind it fresh the same day you bake it. Wheat can also be sprouted, or soaked overnight and then cooked as breakfast cereal.
In this age of skyrocketing food prices, I can bake a loaf of fresh whole wheat bread for less than $1, with several times the nutrition of store bought bread. Hard red wheat is my favorite.
13 comments:
Wise purchase. Ramen has a shelf-life of approximately 487 years, depending on packaging.
Irish Spring leaves too strong an odor on you (can be picked up 100ft away), and melts too fast. Dial has lots of choices now, and the eight-packs are only a coupla bucks at Wal-Mart. Dried beans for complete proteins. You can get a gallon of canola oil for under $10 at Kroger. I bought all-pupose, non-bleach flour, at Tom Thumb for $1.59 5lbs. Those large Quaker Oats go for $3.50. Lotsa good, long lasting stuff out there if you just look. N'don't be fergittin' them spices, salt,pepper,and plenty o'sugar. Sugar doesn't really expire, even when it goes solid. Honey, in my experience, lasts forever.
If folks didn't catch Glenn Beck yesterday 11/5, find a copy. It's REALLY worth your time and trouble. Experts on the topic of the impending collapse explained it step by step. The benchmarks described will help you understand where we are and how much time we have.
GET IT, WATCH IT, continue to prepare.
"Ramen has a shelf-life of approximately 487 years"
-And it has twice the nutritional value of Twinkies... ROFL!
I'm glad I've grown to love rice.
In my experience, the ramen flavoring packets tend to get rancid over time. Rice has no grams of fiber, and only 3 grams of protein. Beans and legumes have from 2 to 4 times the protein of rice, and from 6 to 14 grams of fiber.
Brown rice has a whole lot more nutrition than white rice. It tastes better than white rice, too.
Beans and rice together provide for complete amino acid nutrition, you need both. And maybe as gunny Ermey says, a 55 gallon barrel of Tabasco sauce! Don't forget your tuna fish and cheep crackers!
If you haven't done so there's lots of FREE tech PDFs and videos of the net for your sustainability, protection and covert warfare needs!
May God be good to us and may he have infinite fields of fire upon our enemies. May we be granted the same and freedom in victory.
food..... check
Ammo.... check
trauma care med supplies.... check
hyperinflation alpha strategy advance purchases.... check
Spiritual preps.... check
Ready to Go :-)
The hour is late. Prepare now, live later.
As a Mormon, we've been working on this for years, a little at a time. Not where I want to be, but I can hunker down for several months if need be with minimal trips to what would be left of a store.
Anonymous by request, but I've posted here many time before.
III-per
Dittos on remembering spices. Canned soup, chili, etc will also provide seasoning for the rice, beans and barley.
Last year a friend of mine checked and then ate several cans of corn and vegetables that he had stored against Y2K. He said it tasted just fine. Canned food will be usable, though it must be checked (LEARN what to check for), for some time past its "Best by" date. By then we will either be out of the woods, have learned how to farm, or be dead.
Books, seeds, water filter.
Just to clarify on the beans/rice idea - Anon at 8:06 is correct - you DO need rice AND beans to get complete protein. It's a 5/1 ratio, and 25 lbs. of rice with 5 lbs. of beans will keep an adult going for a month. This is how people in third world countries stay alive. (Note the beans and rice on every plate of Mexican food!)
Spices are critical, and keep for a long time if stored in canning jars. I'd recommend storing a variety of beans - pintos, blacks and reds at a minimum.
Brown rice is better nutritionally but being much higher in fats, it will turn rancid in as little as a year, depending on how it's stored.
I eat plenty of brown, red and wild rice, but all of my stored rice is varieties of white. Long grain enriched white is cheapest, and found at places like Sam's Club. Go to an Asian supermarket for sticky rice, Jasmine rice, a good selection of beans and recipes.
Other uses: rice and beans can both can be ground into flour, and they are the foundation of inexpensive, nutritious soups. If you like soups, add great northern white beans to your storage.
If you want to bake bread, I do not recommend you store flour. Nutritionally, it starts to break down after being ground. Most flour is bleached, and then the lost nutrition is added back in. Unbleached flour is treated with potassium bromate to whiten it - it's carcinogenic. Most of Europe has banned it, as has Canada, but the FDA allows it.
Store actual wheat instead, and grind it fresh the same day you bake it. Wheat can also be sprouted, or soaked overnight and then cooked as breakfast cereal.
In this age of skyrocketing food prices, I can bake a loaf of fresh whole wheat bread for less than $1, with several times the nutrition of store bought bread. Hard red wheat is my favorite.
Much more at my blog if anyone's interested.
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