3 Simple Tips to Help Kids Stay Cool in Back-to-School Weather

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It’s hot out there and kids from coast to coast are going back to school. As a former classroom teacher in Phoenix, I well remember the sight of 25 sweaty, red faces coming in to class after lunchtime recess!help kids stay cool hot weather

If your kids are going back to school and you’re concerned about the heat, here are a few tips that I shared recently on The Weather Channel. They’re simple ways to help kids stay cool.

1. Overheating

Teach kids to be self-aware when it comes to overheating. When kids are outside, playing like crazy, they may very well go past the age of just sweating to full-on heat exhaustion. The next time you see them with sweaty, red faces, point out, “It looks like your body is overheating.” They have probably seen electronics overheat and then shut down. Teach them that their body is very similar. When it overheats, they need to take some time out to allow their body to cool down.

A few symptoms to know and to teach:

  • Nausea — All kids know what it’s like to feel sick to their stomachs. They’ll get the same feeling when their body becomes overheated, to the point of heat exhaustion.
  • Vomiting — An overheated kid may very well start throwing up. At that point they’re not only overheated but losing fluids as well.
  • Cramps — Sharp muscle and stomach cramps are another symptom. The next time your child experiences a cramp, be sure to give it a name, “cramp”, and let them know it’s a muscle saying, “Something is wrong!”
  • Super-thirst — When a body reaches the level of heat exhaustion, it cries out for water and more water. When a few gulps of water isn’t enough, it’s time for your child to know they need to rest and get out of the heat.
  • Dizziness — An over-heated body begins to feel light-headed and dizzy. This is another symptom that many children are familiar with.
  • Weakness — When a child feels too weak to play any longer, it’s a big warning sign that their core temperature is above normal.

As kids learn these symptoms, be sure to give them explicit permission to let their teacher, coach, or another adult know their body is over-heating. In sports, especially, kids are encouraged to, “give it your all,” but not to the point of a heat stroke! Kids need to know that they will not be in trouble for listening to their bodies’ warning signs.

2.  Shade, water, and air flow

These three are needed to create the perfect weapon against heat exhaustion. Fortunately, it’s super easy to put these pieces into play. Teach your kids to memorize these and find ways to

  • Shade
    • A simple cotton hat with a brim is ideal for providing shade that goes wherever the child goes. It can be rolled up and stored in a locker or backpack, and, if you have a Food Saver vacuum sealer, you can seal the hat into a vacuum packed bag so it takes even less room! Bonus: Wet the hat down before wearing to combine shade and water!
    • Teach kids to look for a shady spot to rest when they’re feeling overheated.
    • Bring along a large beach umbrella or a shade canopy to sporting events.
    • The proper clothing for hot weather isn’t what you’d think. Most kids will want to wear shorts and tank tops on hot days, but in fact, exposed skin will overheat far more quickly than skin that is covered in light colored, thin cotton fabric. It also helps protect against sunburn and dehydration.
  • Water
    • A bandana or similar-sized piece of cloth can be tucked into a pocket or backpack. Teach your child to wet the bandana and wear it around his or her neck for an instant cooling effect. A couple of ice cubes rolled into the fabric is even nicer on a hot day. One of these cooling neck wraps require only water to help the body stay cool. It would be a good idea to keep 1 or 2 in the car for those warm-weather breakdowns.
    • Schools will likely not allow kids to bring a spritzer bottle full of water, but do carry one to outdoor school and sports events for instant cool. Check out the Misty Mate, a portable mist system. I used to bring these to my kids’ swim meets, and in the middle of a hot Phoenix summer, they worked great.
    • Add a squeeze of a lemon or orange to your bottle of water to add a bit of flavor and Vitamin C.
    • Get each kid their own color-coded water bottle. I prefer these over the store-bought bottled water, simply because they can be refilled thousands of times.
    • Kids should drink plenty of tepid-to-cool water. Ice water can cause stomach cramps when a child is overheated. Add a few slices of strawberries, apples, and other fruit for an instant hydrating treat.
  • Air Flow
    • It’s probably been a while since you saw an old-fashioned collapsible hand fan, but these do a great job for helping a body stay cool. They can be found at import stores and online. Bonus: They make a great low-tech addition to any emergency kit!
    • Small battery-powered fans don’t take up much room but when combined with shade and water, can go a long way toward avoiding heat exhaustion. If you make no other purchase, buy one or two of these. Not only are they super-handy because they’re so portable, but they are also an invaluable prep for power outages.
    • Teach kids to watch for signs of breezes in trees and other greenery. Sometimes nature provides the ultimate in low-tech air flow!

3. Time

Be aware of how much time is needed for a body to cool down. If your child is just sweaty and red-faced, they may need just a few minutes in the shade and some water before they’re ready to continue. However, a child who is exhibiting the more advanced stages of heat exhaustion will need far more time for their core body temperature to normalize.

If your child reaches that point, immerse them in a tub of tepid water for at least 20-30 minutes. Be sure their head is also immersed in the water. If they show signs of losing consciousness or begin convulsing, call 911 immediately.

Kids can easily learn these signs of overheating and simple strategies to stay cool.

TIP- Discover ways to save on electricity and stay cool when it is hotter than hell outside!

Food Storage and Freeze drying!

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Food Storage and Freeze drying! Ray Becker “The Ray Becker Show” Audio player provided! On this show, I have a guest with me: Stephanie from Harvest Right. We are going to cover Freeze Drying food for long term storage. Along with freeze drying, I will address other methods of storing your food. Long term storage … Continue reading Food Storage and Freeze drying!

The post Food Storage and Freeze drying! appeared first on Prepper Broadcasting |Network.

Video: All About Dysentery

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Shigella boydii

Shigella bacteria

In this video, Joe Alton, MD, aka Dr. Bones of DoomandBloom.net, discusses the issue of infectious diseases as the main causes of avoidable deaths in survival scenarios. In particular, he talks about dysentery, a disease that is transmitted by bacteria in contaminated food and water. Here’s all you need to know about this killer in past and future times of trouble. Companion video to a previous article on the same topic.

To watch, just click below:

Wishing you the best of health in good times or bad,

 

Joe Alton, MD

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Joe Alton, MD

Find out more about dysentery and 150 more medical issues in the latest 700 page edition of the Survival Medicine Handbook: THE Essential Guide for When Medical Help is Not on the Way, available at store.doomandbloom.net or Amazon.com!

 

Dysentery in Survival Settings

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bacteria

dysentery may be caused by bacteria or parasites

 

In survival scenarios, many believe that trauma from gunfights at the OK corral will cause the most deaths. The truth, however, is that many avoidable losses will occur due to more basic issues, such as dehydration from infectious diarrheal diseases. These most often occur from failure to assure the sterilization of water, proper preparation of food, and safe disposal of human waste. One of the many duties of the medic in austere settings is to supervise these activities.

 

I’ve written about some of these diseases before, such as Cholera, but I haven’t discussed dysentery in much detail. The World Health Organization (WHO) defines dysentery as diarrhea in which blood is present in loose, watery bowel movements. Unlike Cholera, dysentery is a diarrheal disease that can be caused by several different organisms. It can be spread from human to human or, less commonly, from animals to humans.

 

Most cases of diarrhea are mild and easily treated with fluids and avoidance of certain food products, like dairy. Dysentery, however, is a more serious form where inflammation of the large intestine causes watery stools mixed with blood, pus, and mucus.

 

There are two types of dysentery:

 

Bacillary: Most often caused by several variants of the bacteria family Shigella, but E. Coli, Salmonella, and Campylobacter may also be involved.

 

Amoebic: A parasite, Entamoeba Histolytica, is more commonly seen in tropical and subtropical climates.

 

Dysentery was the cause of death of many soldiers in the Civil War. In total, infectious diseases like Cholera, Typhoid, and others killed more men than bullets or shrapnel.

 

SIGNS AND SYMPTOMS OF DYSENTERY

cholera 1

Nausea and vomiting can be seen in dysentery and other diarrheal diseases

 

About 2-10 days after infection, the patient will begin to show symptoms. Some will experience mild effects but others will progress to more severe disease. Beside frequent watery stools mixed with blood and mucus (sometimes 20-30 times a day!), you may see:

 

·        high fevers

·        abdominal pain and bloating

·        Excessive gas

·        Loss of appetite

·        Weakness and fatigue

·        Urgent need to evacuate

·        Vomiting

 

All of the above leads to significant dehydration, which is complicated in severe bacillary dysentery by erosion of the lining of the gut, leading to ulcers that cause bleeding from the rectum. Combined with the effect of bacterial toxins, death may occur quickly without antibiotic therapy and IV fluids. Amoebic dysentery may follow a similar course or be more prolonged in nature, leading to a weakened system and the formation of pockets of pus in the liver.  

 

TREATING DYSENTERY

oralrehydrationpack

oral rehydration salts

 

As you can imagine, any form of this disease will greatly decrease the chance for survival off the grid. As the well-prepared medic can intervene early with certain medicines, a high index of suspicion will decrease avoidable deaths.

 

For bacillary dysentery like that caused by Shigella, antibiotics like ciprofloxacin (Fish-Flox) or azithromycin (Aquatic Azithromycin) are used as treatment.  Amoebic dysentery can be treated with an anti-parasitic drug such as metronidazole (Fish-Zole). Dosing can be found in our book “The Survival Medicine Handbook: The Essential Guide for When Medical Help is Not on the Way” or in various articles at doomandbloom.net. Loperamide (Imodium) and Pepto-Bismol (Bismuth Subsalicylate) are additional items that will be useful tools in the medical woodshed.

 

Of course, it’s especially important to rehydrate victims aggressively. Oral rehydration salts contain electrolytes that will more effectively aid recovery. These can be purchased commercially or improvised using the following formula:

 

To one liter of water (2 liters for children), add:

·        6-8 teaspoons of sugar

·        ½-3/4 teaspoons of salt

·        ¼-1/2 teaspoons of salt substitute (used by people who can’t use regular salt. This item has potassium, an important electrolyte, and can be found wherever regular salt is found.)

·        A pinch of baking soda for bicarbonate

 

PREVENTION

 

vegetables wash

prevent infectious disease with thorough washing

Prevention of dysentery requires understanding of how it’s spread. Transmission often occurs by infected individuals who handle food without washing first or use unsterilized water. Some people may carry the organisms and show no symptoms, at least for a time. As contamination with human feces is a big factor, the medic has to closely supervise the building and use of latrines and other facilities.

 

Dysentery is just one of the issues that can cause headaches and heartaches for the survival medic. With some knowledge and supplies, you’ll have a better chance to keep your family safe in times of trouble.

 

Joe Alton, MD

JoeAltonLibrary3

Joe Alton, MD

Fill those holes in your medical storage by checking out Nurse Amy’s entire line of often-imitated, never-equaled kits and supplies at store.doomandbloom.net!

Video: Norovirus, the Stomach Flu

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hot-dog-stand

In this video, Joe Alton, MD discusses a recent experience with the stomach flu on a trip to New York. Norovirus is the most common cause of the “stomach flu”, a debilitating and dehydrating intestinal illness that affects millions every year throughout the world. Often caused by contaminated food on cruises, 800 students at a high school in Illinois were recently affected, presumably due to cafeteria issues. Learn more about the norovirus and what to do if you or a loved one comes down with it.

 

To watch, click below:

Wishing you the best of health in good times or bad,

 

Joe Alton, MD

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Which Preservation Method Is Best For Which Foods? (Here’s How To Know)

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Which Preservation Method Is Best For What Foods? (Here's How To Know)

Image source: Flickr

 

I am frequently asked what is the best preservation method for various foods, and the answer is almost always the same: It depends.

The best bet is to be ready and able to do a combination of canning, freezing, dehydrating and root cellaring in order to maximize your efficiency and to end up with the best possible end result for the least effort and cost.

There are pros and cons to each type of food preservation, and which one you choose depends upon the food you are preserving, your own particular needs, your facilities and equipment, and the time you are willing and able to put into it.

The general rule of thumb in food preservation is to shoot for the shortest distance between two points. That is to say, choose the easiest and cheapest way to get the job done in a satisfactory manner. However, there are often additional factors which must be considered.

Let us first look at a few basic facts about each preservation method.

Canning

What Is The Best Food Preservation Method? (Here's How To Know)

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The upside of canned food is that it can be stored without the use of electricity, making it versatile for off-grid situations and worry-free for possible power outages. In addition, jars of food can be stored just about anywhere, making storage space less of an issue than with other options. The contents of canned foods are ready immediately without waiting for thawing or rehydrating. Also, many people prefer the taste and texture of canned foods, especially that of meats.

Just 30 Grams Of This Survival Superfood Provides More Nutrition Than An Entire Meal!

On the other hand, canning is generally the most labor-intensive method of food preservation. It also presents a certain level of risk that is less prevalent with other methods—although the likelihood of botulism in properly canned foods is miniscule. Many canned vegetables have a less desirable texture than their frozen counterparts, and some are even said to contain less nutrients when canned.

Freezing

The best part about freezing foods is minimal preparation. Another great plus is the increased flavor, texture and color of many foods.

The downside of freezing is that it costs more. Purchasing a freezer is a big investment, and running it continuously year-round adds up. Using a freezer to preserve food is a real challenge without a steady reliable source of electricity. Freezer space can be a problem, too. It takes up floor space in your home, and when it’s full, it’s full. Unlike other methods, the space is finite—16 cubic feet of food is not going to fit into 15 cubic feet of freezer.

Dehydrating

Not all foods can be dried safely and effectively, but those that can are able to be stored easily, using minimal space and no power, for a long period of time. Taste and texture can be an issue with dried foods, which somewhat restricts their usage. The cost of dehydrating equipment covers a wide range, from a simple homemade screen which is adequate in some climates to high-end electric models that do offer a certain appeal. There is a learning curve to dehydrating, as well, with it being arguably the most subjective of methods—unlike canning instructions that give specific processing times and freezing directions with blanch times. Dehydrating the same food can range from four to 12 hours.

Root cellaring

Root cellaring is easy and no-fuss. One of the older preservation methods, it involves at its most rudimentary level simply finding a cool place to store a vegetable and placing it there. But like most skills, it requires a little judgement and experience to know what goes where, how long it can be expected to last, and what not to pair with it. It can be as inexpensive and no-frills as a shelf alongside the cellar stairs or under the guest room bed, or as elaborate as an intentional structure out of stone and mortar.

This Cool-To-The-Touch Lantern Provides 100,000 Hours Of Emergency Backup Lighting

A word about smoking: Although recognized as an excellent option for food preservation, it probably involves more skills and equipment than everyday gardeners may have access to in their backyards and kitchens and pantries. For that reason, I have chosen to omit it from this discussion. But if it is your preservation method of choice, thumbs up to you!

What Is The Best Food Preservation Method? (Here's How To Know)

Image source: preppers101blog

My personal food preservation plan looks something like this: I reserve freezer space for foods which do not generally can well—if at all—such as broccoli, cauliflower, cabbage, eggplant, green peppers, pureed squash and most berries. If there is space beyond that, I add in foods which I prefer frozen, such as green beans.

If I have an abundance of beans—which I almost always do—I will can some. I like to can a few batches of blueberries to eat with yogurt, in addition to many pounds I freeze for use in baking. I always can my jams and pickles because I prefer the texture and cannot afford the freezer space.

I dry some fruits and like to make fruit leather. I also dehydrate vegetables when they are so abundant that I still have some left over after other methods, for use in soups and casseroles.

My root cellaring depends upon the weather. If it gets cold early in fall without too much of an Indian summer, so that the temperature in my house cellar drops and stays down, it is a prime opportunity for storing a bounty of food. I set apples in screened crates on the stone steps of my exterior bulkhead, where it gets very cold and stays damp, and keeps my apples separate from other foods. I place carrots and rutabagas and leeks in bins of sand in the main part of the cellar, and stash winter squashes in the closet in my utility room.

Make ‘Off-The-Grid’ Super Foods Just Like Grandma Made!

If I have time, I prepare some convenience foods—those which I am glad to reach for when I need something instant, such as canned potatoes, canned stew and canned pork-and-beans.

Your personal preservation plan might look different than mine. To sort it out, ask yourself the following questions:

  1. Do I realistically have time to can it?
  2. Can I afford the purchase price for a freezer, do I have room to store it, and do I have an adequate source of reliable electricity?
  3. Will I be satisfied with the end product of dehydrating foods?
  4. Do I have, or can I create, a place to store root crops as-is or in sand?
  5. Do I enjoy the taste and texture of my chosen method?

Certain foods ought not be canned, due to either quality or safety reasons. Brassicas, eggplants, summer squash, pureed vegetables and untested recipes are among these.

Other foods are able to be canned but often yield a disappointing result. Strawberries lose flavor and texture. Greens such as spinach and Swiss chard are a lot of work.

Conversely, tomatoes are generally better canned than frozen, but cherry types can be popped whole into freezer bags for use in soups and casseroles, and leftover batches that did not seal in the canner freeze fine, too.

Some foods have many options. Potatoes are great root cellared, canned, frozen or dehydrated. Most cuts of beef are, too, as well as many other meats and vegetables.

Sometimes, you can even use more than one method on the same food. For example, I hang my onions from cellar rafters, inside the legs of pantyhose with knots tied between them to keep them from touching, and they store well that way for months. But when they start to get soft—or when it gets cold enough for me to fire up my cellar stove—I peel them and freeze them in bags of slices or chunks. This two-phase method minimizes my processing efforts to only that which is absolutely necessary and still allows me to use onions at my convenience throughout the year.

There are many factors to consider when preserving food. Cost, space, effort and end result are all important considerations to be balanced. As long as you follow safety guidelines, there are plenty of options that can be tailored to a food preservation plan that works just right for you.

What advice would you add? Share it in the section below:

Discover The Secret To Saving Thousands At The Grocery Store. Read More Here.

How to Make One of the Hardiest Non-Perishable Survival Foods

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pemmicanMaintaining a supply of non-perishable food is usually of the highest priority for preppers, which explains why there is such a wide variety of books and articles catering to the prepper community, on canning, dehydrating, and storing food. But among all of the food preservation methods that are so popular with preppers, there is one little known method that stands out. It is by no means unheard of, but it isn’t nearly as popular as it used to be.

I’m referring to the process of making pemmican; a type of non-perishable food that is known for its high calorie density. Pemmican was first created by the Native Americans, and was later adopted by European settlers. It remained popular among pioneers, explorers, and military units well into the 20th century, when it likely fell out of favor with the proliferation of canned foods. Which is a shame, because pemmican is awesome. It’s loaded with all of the fat and protein you need to get through a hard day, and not to mention quite tasty as well.

Though there are multiple recipes for this survival food, pemmican always contains lean dried meat and tallow. The meat is ground up into a powder like substance before being mixed with liquid fat. Nuts and berries are often added as well. Afterward the whole mix is sealed in a container, and stored in a cool dry place. Under these conditions it can last for months, years, and sometimes decades if nothing is added to the meat and fat.

So if you’re looking for another food preservation method, watch this quick guide on how to make pemmican, and enjoy!

Joshua Krause was born and raised in the Bay Area. He is a writer and researcher focused on principles of self-sufficiency and liberty at Ready Nutrition. You can follow Joshua’s work at our Facebook page or on his personal Twitter.

Joshua’s website is Strange Danger

This information has been made available by Ready Nutrition

How To Tell If You’re Dehydrated

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Especially during the ‘dog days of summer’, becoming dehydrated can happen quickly. In fact you may not even recognize it at first, so, how can you tell if you’re dehydrated? Here’s one simple way:   Seriously, it’s accurate. Check the color of your urine.   I’ve written about this subject before, and I’m doing again […]

Survival Medicine Hour: Sprains/Strains, Heat Wave Safety, Brazil’s Zika Woes

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sprained-ankle

In this episode of the Survival Medicine Hour with Dr. Bones and Nurse Amy (Joe Alton, MD, and Amy Alton, ARNP), we discuss how a heat waves is a major natural disaster which commonly causes deaths, sometimes on a large scale, and how you can stay safe and avoid, identify, and treat heat stroke and other heat-related illness. Also, how to deal with orthopedic injuries like sprains and strains, plus some natural remedies from Nurse Amy that might be helpful to speed healing. We also discuss Brazil’s many woes, of which Zika virus is just one. Brazil is suffering from economic and political turmoil, and you can expect issues with security that may cause some injuries and deaths on top of the risk of infection. All this and more in this week’s Survival Medicine Hour!

heat stroke 1

To listen in, click below:

http://www.blogtalkradio.com/survivalmedicine/2016/07/01/survival-medicine-hour-sprainsstrains-heat-waves-brazils-zika-woes

Wishing you the best of health in good times or bad,

 

Joe and Amy Alton, aka Dr. Bones and Nurse Amy

AmyandJoePodcast400x200

Don’t forget to check out our brand new 700 page Third Edition of the Survival Medicine Handbook, now available at amazon.com!

American Survival Radio, June 25

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shutterstock_119509171

 

American Survival Radio is Joe and Amy Alton’s second and latest podcast, focused on current events, health, and politics. It is separate and distinct from The Survival Medicine Hour, which continues as before focused mostly on health issues as they pertain to preparedness and survival.  If you’re interested in Survival, your own and that of your country, we bet you’ll like both!

In this episode of American Survival Radio, Joe Alton, MD and Amy Alton, ARNP discuss the issues of the day, which seems to include terror events and active shooters more and more as time goes on. Of course, with that, the political battle over gun control rages while, perhaps, the discussion over how to make Americans more difficult targets gets ignored. Plus, the state of California”s lawmakers pass a bill to allow Obamacare to be offered to undocumented immigrants, something President Obama himself had guaranteed repeatedly would NOT happen. Listen to how California State Senator Ricardo Lara (D) found a loophole in the law, and how, unless, they find funds to pay the premiums for these immigrants , Obamacare is still going to be unaffordable to most even if offered.

On the natural disaster front, a deadly heat wave in the West is causing problems for the 3500 firefighters trying to control multiple wildfires in the area. Yes, a heat wave is a natural disaster: A major one in 2003 on the European continent killed tens of thousands of people. Joe and Amy Alton tell you how to stay safe in the hottest weather. All this and more in American Survival Radio #14!

American Survival Radio

The Altons

The Death of Geraldine Largay a Case Study!

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The death of Geraldine Largay a case study! Josh “The 7P’s of Survival” This week on the 7 P’s of Survival Radio Show we will be doing a case study on the Appalachian Trail thru-hiker Geraldine Largay who became lost on the Appalachian Trail July 22, 2013, survived for at least 26 days, died from hunger/dehydration … Continue reading The Death of Geraldine Largay a Case Study!

The post The Death of Geraldine Largay a Case Study! appeared first on Prepper Broadcasting |Network.

First Aid and Self Aid!

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First Aid and Self Aid!
Josh “7P’s of Survival

First AidLast week we talked about building a kit for wilderness first aid or self aid and also what is needed for treatment of a gun shot wound or massive trauma. We then talked a good bit about medicinal herbs and plants for that first aid kit and I detailed those items I now carry. This week we are moving on to how the first aid kit we built, in addition to your 10 C’s Kit, can be utilized to effect first aid and self aid.

What Will We Cover This Week:

  • Bleeding– We will start the night talking about trauma, focusing on bleeding control initially. We will explore the basics for bleeding control and move into which plants can also help stop bleeding.
  • Mechanical Injury– Next we will move to mechanical injuries and how you can stablixe those injuries with the kit you carry. We will explore cutting tools, sheaths, cordage, cotton, sticks, air matresses, sleeping pads, clothing and much more.
  • Bites/Stings/Skin Ailments– We will then shift to the treatment of bites and stings off all the creapy crawlies and also those ailmnets that attack your skin such as poison ivy.
  • Blisters– Next we turn to the prevention and treatment of the most common ailment in the woods and how your existing kit can help make you more comfortable.
  • Hypothermia/Shock/Dehydration– The three killers will bring us near the end of the show as we talk about how to recognize these issues and what you can do to treat these critical issues.

Visit 7P’s Survival Blog HERE! 
Join us for The 7P’s of Survival “LIVE SHOW” every Tuesday 9:00/Et 8:00Ct 6:00/Pt Go To Listen and Chat

Listen to this broadcast or download “First Aid and Self Aid” in player below!

Get the 24/7 app for your smart phone HERE! 
Put the 24/7 player on your web site HERE! 
Archived shows of 7P’s of Survival at bottom of THIS PAGE!

The post First Aid and Self Aid! appeared first on The Prepper Broadcasting Network.

3 Long-Term Food Storage Tips for Survivalists

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3 Long-Term Food Storage Tips for Survivalists Most of you have seen McDonald’s food experiments in which hamburgers and fries look exactly the same years after sitting around at room temperature. Even insects and fungus won’t eat these “frankenfoods,” so they last seemingly forever regardless of environmental conditions. But to survive a societal breakdown, it’s … Continue reading 3 Long-Term Food Storage Tips for Survivalists

The post 3 Long-Term Food Storage Tips for Survivalists appeared first on The Prepared Ninja.

Dehydration: It Can Happen To Anyone at Anytime

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Dehydration

Dehydration can sneak up on you and impair your thinking to the point you may not realize you need to take immediate action. Rescuers have at times found lost hikers and others that have succumbed to dehydration with water still in their canteens. People think they should ration their water for when they need it and this can have serious consequences.

Once you begin to experience dehydration your mental acuity is affected. You will not be thinking straight, and you can make decisions detrimental to your survival. Trying to save water for later is a bad decision, but the amazing thing is the decision is usually made when the mind is clear.

Some people do believe, they need to ration their water in some situations, save it for when they need it, is the thinking. However, when your mind is fuzzy you cannot make any rational decisions, and some people have ended up dying with water within reach.

The human body is made up of approximately 60 percent water. Every part of the body depends on water. You need it for healthy skin, hair, and nails as well as to help control heart rate, blood pressure and most importantly control the body’s temperature (WebMD, n.d.).

So What Counts As Water?

Fruits and vegetables can help hydrate you. Watermelon for example, is 90 percent water, so it can be tapped to help keep you going as well as cantaloupe, oranges, grapefruit, cucumbers, celery, and greens such as romaine lettuce.

There is no substitute for just plain water however, and medical experts are finding that more and more people are fluid deficient, in other words, some are not drinking enough water in the course of a normal day, and this can spell disaster if you find yourself sweating heavily, and do not have an adequate supply of water.

Certain foods can help you stay hydrated, but no one should assume that the foods you eat would hydrate you enough to keep you healthy without adding water to your normal daily routine.

According to WebMD the myth that coffee and tea dehydrates you has been debunked. While both are considered a diuretic they can provide you with essential fluids, but again, you should offset coffee and tea consumption with water (WebMD, n.d.).

Everyone expels fluids throughout the day, fluids that have to be replaced. Headaches are common in people who are dehydrated as well as fatigue, foggy mind, and cranky mood and in the advanced stages you can become unconscious.

How much water a body needs everyday depends on certain factors, but most experts agree for the average adult two quarts/liters is required. Keep in mind teas, fruit drinks and other beverages can contain artificial ingredients as well as, sodium, and sugars and so will add calories to your diet.

The body can lose a gallon or even more of fluids a day in hot weather when sweating heavily. The amount of water you need is dependent upon your body size, overall health and your activity level. This is not an exact science, so drink water, whether you feel thirsty or not, and if the color of your urine is dark or you are not urinating at all then you are not getting enough water.

Dehydration will lower the sodium and sugar levels in the body and treating dehydration with plain water may not be the best treatment method for very young children and older adults. Always consult with a medical professional before treating anyone however. When you sweat you are losing fluids and essential minerals.

Water will dilute the already low mineral levels in the body. For young children, infants, and older adults dehydration is a real concern, and it will have a greater impact on these age groups. You can use an oral hydration formula along with water to help treat mild dehydration in some cases.

Certain sports drinks do contain electrolytes that are necessary for fluid retention and for the cells to function properly, and so can be used to help keep the body hydrated.

A squeeze or two of real lemon in your water can help those who simply do not like water straight from the tap. You can also bruise a few fresh mint leaves to add flavor to your water as well.

WebMD. (n.d.). Retrieved 2015, from http://www.webmd.com/parenting/features/healthy-beverages

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Rule Of Threes

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In survival training, many instructors refer to the “Rule of Threes”.
 
Here they are, as taught to me by Hank, of Green Earth Survival School:
 
3 minutes without air
3 hours without shelter
3 days without water
3 weeks without food
Please note that the second one, Shelter, is not normally included, but for survival reasons, SHOULD be. While it […]