Video: Norovirus, the Stomach Flu

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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)

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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)

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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

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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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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 […]