Posted on 04/08/2010 5:19:45 AM PDT by Red in Blue PA
As I understand it, stores are only allowed a certain number of sales per year on Mountain House Cans. These prices are about as good as one will ever find.....north of 40% off.
(Excerpt) Read more at thereadystore.com ...
This menu (canned Pasta) would be a ‘slow death’ sentence for a diabetic, or could possibly turn you into one.
Better to store Soy beans. You can make milk with them and bake with the left over pulp and it is good to your blood glucose.
Store canned meat, fish. Plenty of cheese. Forget storing carbohydrates. Be sure to have plenty of cooling oil on hand. Plant a garden each year and keep perfecting it. Peanuts make a nice ‘cover crop,’ replace that worthless lawn with something you can eat.
I would guess the bare-minimum survival ration if you're just holed-up waiting to see what happens next would be on the order of 1000-1500 calories per person per day.
Depending on your level of physical activity, it goes up from there.
You can determine the calorie content of most containers of food by multiplying the "Servings per container" by the "Calories per serving".
Pellet rifle.
Little sound and squirrels fit in a fry pan just fine with some rice on the side.
One of the few downsides (for some) is that they are high in sodium.
Freeze drying means there really are no additional chemicals added. The salt is the preservative.
I have many months worth of food (dehydrated, canned, dry goods etc.) along with a water purification system that I built from scratch.
So I have my preps, I'm just not paying this particular company's insane prices.
You have dehydrated food. You know the process that requires food to be dehydrated. Freeze drying is more tedious, hence the higher prices (but food also lasts longer).
These are excellent prices, contrary to what you may say.
Sounds good. I went to the site but was unable to get any info. I am allergic to corn and everything made from it (corn meal, starch, syrup, dextros, maltodextrin) as well as flavor enhancers. I spend a lot of time reading labels.
The Utah State University Dept. of Nutrition has a pretty good guide in PDF format that should be helpful...
http://extension.usu.edu/files/publications/publication/FN_502.pdf
You can post that type of question here under the food thread.....alot of people are in a similar situation most likely.
http://www.whenshtf.com/index.php
I went to the link, this stuff is NOT for me. Corn products AND flavor enhancers.
I would advise someone in your situation to post a question here under the food thread:
http://www.whenshtf.com/index.php
It will be answered.
>>> I have been mulling this around by storing 20+ cans of veggies in my office
I’m not particularly a subscriber to the broader paranoid survivalist outlook but having at least several weeks of fallback food stockpiled is simple prudence. A lesson I learned at university when the truckers went on strike and the grocery store shelves became empty, and me with just a few cans of beans and pasta in my apartment. And a lesson re-enforced watching the Katrina collapse in New Orleans.
Hasn't it started already?
Thank you!
There is a book ANdrew Grove wrote about 15 years ago with a title which could not be any truer:
“Only the Paranoid Survive”
I use their powdered eggs in various recipes. It works expecially well in ones that have been “sized” and require fractions of an egg.
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