Cancer-Fighting Superfoods You Should Eat EVERY DAY

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Cancer-Fighting Superfoods You Should Eat EVERY DAY

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Not all health conditions are avoidable, but certain lifestyle choices can increase your risk of illness, including diseases such as cancer. These lifestyle choices include smoking, lack of exercise, drinking too much alcohol, and eating an unhealthy diet.

Certain foods, often called “superfoods,” have cancer-fighting properties. These superfoods are comprised of antioxidants, healthy fats, a high content of vitamins and minerals, and fiber – elements that are known to have cancer-fighting properties:

There is no single food that will fight cancer alone. The key is to eat a healthy, balanced diet.

So, are you ready to discover foods that can help prevent cancer? Here is what your doctor would tell you:

1. Eat plenty of fruits and vegetables

Consuming a variety of fruits and vegetables can help lower your risk for many types of cancer. This is true because plant-based foods are rich in nutrients which boost your immune system.

  • Fruits and veggies are high in antioxidants such as vitamin C, vitamin E, selenium and beta-carotene. These powerful vitamins can defend against cancer and aid the cells in your body with functioning optimally.
  • Diets high in fruit may lessen the risk of lung cancer and stomach cancer, among others.
  • Veggies high in carotenoids, such as Brussels sprouts, carrots and squash, may decrease the risk of mouth, lung, larynx and pharynx cancers.
  • Berries, oranges, bell peppers, dark leafy greens and peas — along with other foods high in vitamin C, such as broccoli and papaya — can fight cancer cells due to their high level of antioxidants.
  • Foods high in lycopene, such as guava, watermelon and tomatoes can lessen the risk of prostate cancer.

2. Eat foods high in fiber

Foods high in fiber keep your digestive tract clean and healthy.

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

Cancer-Fighting Superfoods You Should Eat EVERY DAY

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Fiber aids in keeping foods moving through your digestive tract, and clears out cancer-causing toxins before they can cause much harm. Fiber is found in fruits, vegetables and whole grains.

  • There is no fiber in dairy, sugar, meat or “white” foods such as pastries, white rice and white bread.
  • As you eat more fiber, drink plenty of water because fiber absorbs water.
  • Eat whole grains such as whole wheat bread and brown rice, instead of white breads and rice.
  • If you need a snack, popcorn has more fiber and is healthier than chips.
  • Bananas, pears and apples are high in fiber, as well as vitamins, minerals and antioxidants.
  • Baked potatoes, including the skin, are high in fiber.
  • Substitute beans, soy and legumes for meat, which are high in fiber.

3. Eat foods with cancer-fighting fats

Eating a diet high in “bad fats” can increase your risk of cancer. However, there are healthy fats that can fight cancer cells. The trick is to choose foods with the healthy fats.

Healthy fats that can help fight cancer

Healthy fats are unsaturated fats that are found naturally from sources such as fish, olive oil, avocados and nuts. Furthermore, focus on omega-3 fatty acids that support brain health and heart health, and that battle inflammation. Good sources of omega-3 fatty acids include tuna, flaxseeds and salmon.

  • Eat fish at least two times per week. Fish high in omega-3 fatty acids include black cod, herring, sardines and salmon.
  • Cook with high-quality olive oil (but don’t let it smoke, which can decrease its nutritional value).
  • Add nuts, seeds and avocados to your meals as much as possible.
  • Eat more flaxseed, or try flaxseed oil, as well.

Unhealthy fats that can raise cancer risk

The most destructive type of fats are saturated fat and trans fat. While some saturated fats — from eggs and dairy — may have health benefits, unhealthy saturated fats from processed foods, fried foods and fast foods might escalate cancer risk.

  • Avoid fast foods that are high in trans fats and saturated fats.
  • Limit consumption of packaged and processed foods.
  • Avoid vegetable oils that are made with the use of high heat and toxins.
  • Watch sweets. Not only can they contain unhealthy fats, but are mostly full of empty calories with no nutritional value.

Final Thoughts

Remember to exercise to keep your body and mind healthy! A healthier body is a natural immune system boost, and can fight off illnesses and diseases much better than a fatigued, out-of-shape body. A healthy mind supports good mental health and a positive outlook that also can aid in fighting off illnesses and diseases.

What foods would you add to our list? Share your thoughts in the section below:

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

The First 10 Foods That Disappear From Store Shelves During Disasters

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The First 10 Foods That Disappear From Store Shelves During Disasters

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I live in a hurricane zone. While we don’t get a lot of hurricanes that actually hit us, we do get a lot of threats from them.

So, I’ve seen how people react to them, time and time again. The funny thing is, the same people go to the store and buy the same things each time one is heading for us. They never seem to prepare or even improve upon their last-minute preparations.

Setting aside the lack of wisdom that goes with their decisions, there’s a huge problem with how they are approaching disaster preparedness. That is, they aren’t thinking ahead.

Their lack of planning explains, at least a little, the poor decisions that they make. When you’re in a hurry to make a decision, the natural tendency is to fall back on the things you know the best. That can be rather problematic, especially when you consider that the things which we would normally use when everything is going fine are not likely to be all that useful when the power is out. As we all know, whenever there is a disaster, especially a natural disaster, one of the things you can count on is for the lights to go out.

Knowing how people react, the local stores have made their own provisions. When a hurricane warning comes, you can see the local Walmart stores rolling out pallets of flashlights and batteries. Extra shipments of some food items come in, and emergency items are “stocked to the roof” in anticipation of extra sales. Even so, they still sell out of the same things every time.

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

Of course, the biggest thing that people are stocking up on is food. But, since they haven’t planned it out, they usually buy the wrong things. I’ve seen it over and over.

Here are the first 10 foods that tend to sell out in the stores when a disaster is imminent:

  1. Water
  2. Bread
  3. Beer & alcohol
  4. Canned fruits & vegetables
  5. Canned soups
  6. Peanut butter
  7. Eggs
  8. Meat
  9. Coffee
  10. Frozen prepared foods

If you look at that list, you can spot a number of very important errors. First of all, the meat and frozen prepared foods require refrigeration. Likewise, bread won’t usually keep more than a few days without going bad. Yet, the one thing we can always count on is the power going out. So, what they are doing in buying those foods is either preparing for a feast or preparing to throw the food away.

On the other end of the scale, there are some things on that list that really make sense. Water is going to be the number one “food” need for most people, so stocking up on it is always a good idea. Unfortunately, the stores never have enough water and sell out of it quickly. Only the first 100 or so people to get there manage to buy water.

Soup, peanut butter and other canned goods are always good survival food — the types of things that most preppers stock up on. However, most last-minute shoppers don’t buy enough of them, so it won’t be long before they’re scrounging for food.

Finally, we find beer and alcohol rather high up on that list. Contrary to Maslow’s Hierarchy, most people put their vices before the basic needs for survival. This is especially true in times of crisis. Many people drink to forget their problems, and a disaster definitely qualifies as a problem. So, they’ll stock up on beer (and cigarettes too, but we’re talking about food here) to make sure that they have enough to keep themselves distracted from the destruction all around them.

Do you agree with our list of 10 foods that disappear from shelves first? Share your observations in the section below:

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

The 12 Foods The Government Wants You To Stockpile (But Is It Enough?)

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The 12 Foods The Government Says You Should Stockpile (But Is It Enough?)

Photographer: Mike Mozart / Flickr / Creative Commons

It’s hard to quantify, but the modern prepping movement has at least, in part, been caused by the government. I am not referencing fear in the government doing something stupid that would force us into survival mode (although that is possible), but instead in promoting the idea of disaster preparedness.

FEMA’s Ready.gov website contains a host of information on how to prepare for a pending disaster, and radio commercials promote the idea, too. While not the best information in the world, it’s a good starting point for the novice prepper.

Of course, many if not most preppers don’t pay much attention to the FEMA website. Part of that could be because few of us trust the government all that much. But a much bigger part is that the government’s idea of prepping really doesn’t go far enough.

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

Let’s take a look at the list of Suggested Emergency Food Supplies that FEMA has on their website:

  1. Ready-to-eat canned meats, fruits, vegetables and a can opener
  2. Protein or fruit bars
  3. Dry cereal or granola
  4. Peanut butter
  5. Dried fruit
  6. Nuts
  7. Crackers
  8. Canned juices
  9. Non-perishable pasteurized milk
  10. Vitamins
  11. Food for infants
  12. Comfort/stress foods

That’s it — a dozen things. While all of those are good choices, there’s no way that I would consider them enough. But then, I take a much different view of survival than what FEMA is promoting.

The 12 Foods The Government Wants You To Stockpile (But Is It Enough?)

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FEMA takes the stance that you only need to be ready to take care of yourself for three days. That’s their target reaction time. At the end of the three days, FEMA supposedly will have assistance in place. There’s only one thing … FEMA has a very poor track record of meeting that goal.

So when FEMA talks about stockpiling food, they only talk about stockpiling three days of it. That’s probably where the idea of a bug-out bag only having three days of food originates. Personally, I don’t feel that three days is anywhere near enough, especially since I have no intention of ending up in a FEMA camp, waiting for the government to decide to let me go.

There were people digging in dumpsters, looking for food, six weeks after both Hurricane Katrina and Hurricane Sandy (which occurred in Republican and Democratic administrations). That doesn’t give me a whole lot of faith in FEMA’s abilities. But I’m also concerned that whatever FEMA gives out, comes with a price. The price of government meddling in our lives. That’s a much higher price than paying for my own food, to build a descent stockpile.

Let’s go back to that list for a minute. While the foods contained in it are all good choices for a survival situation, there really isn’t enough there to create actual meals, unless you stockpile canned goods that can be put together to make a meal. While that is possible, it’s not anyone’s first choice. Canned foods do provide nutrition, but they are severely lacking in flavor.

If all you’re talking about is surviving three days, that’s not really an issue. You can live on peanut butter crackers and dried fruit for three days. For that matter, you can live without it for three days, just about as well. But you can’t simply buy more of the foods mentioned on this list and expect to have a three- or six-month stockpile. You’ll have to add other foods to it. I’m not going to talk about what other foods you should stockpile, as I’ve written other articles about it. Try this article or this one for more information.

Another problem with the list is that not all of these foods will store for a prolonged period of time, without rotating your stock. While some, like canned goods will last a long time, there are other things, like breakfast cereal and crackers, which will quickly become stale and unpalatable.

FEMA also suggests that you “choose foods your family will eat.” While that may seem to make sense, most of our families aren’t going to go for a healthy diet of survival food; they’re going to want something tasty. In other words, they’re going to want the same sorts of junk food that they’re used to eating. That doesn’t work, and it’s actually totally contradictory to the list of foods they’ve put together.

I prefer to say, “Figure out how to make the foods you are going to have to stockpile for survival palatable for your family.” This requires figuring out how to take the foods that you stockpile and adapting their flavor to meet your family’s tastes. While not easy, this is actually possible. All you need is a stock of the right spices, plenty of salt and maybe a few sauces, like spaghetti sauce.

You’ll have to do some experimenting to find ways of preparing the survival foods you’re going to stockpile in ways that will be palatable to your family. Take the time to make up some recipes, and make a small batch and test it on your family. If it doesn’t work, try modifying. That usually means adding more spices to give it more flavor.

I stockpile plenty of spaghetti sauce and cream of mushroom soup, as well as the spices used in making my own spaghetti sauce, so that I can restock from tomatoes I grow in my garden.

So, yes, the FEMA list contains a few items that should be in any stockpile. Just don’t stop there.

What do you think of FEMA’s tips and list? Share your thoughts in the section below:

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

6 Immune-Boosting Foods People Ate Before There Were Antibiotics

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6 Immune-Boosting Foods People Ate Before There Were Antibiotics

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In the not-so-distant past, antibiotics and antibacterial wipes, lotions and hand sanitizers had not been invented, so one had to rely on your immune system and foods to fight off any type of virus or bacterial infection.

Too many of us take these important medicines for granted. My maternal grandfather nearly died from a simple cut on his hand. It became infected and soon involved his entire arm. The doctor tried his best, but was unable to stop the infection. The doctor finally asked my grandmother if she was willing to try an “experimental” — yes, he really called it that — drug called penicillin. Thankfully, my grandfather wasn’t allergic, and he was up and around in a few days.

What would we do, though, if we suddenly went back in time 100 years and were unable to find antibiotics, anti-virals, or other types of germ-fighting medicine? You got it! We would be back to relying on our immune system.

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Let’s take a look at six of the top immune-building foods and herbs.

Top 3 Food Sources

We want to provide the immune system with all of the vitamins, minerals and essentials that it needs to do its job properly.

1. Foods rich in iron

Too little iron can weaken the immune system. So eat foods that are rich in iron, such as meat, poultry, seafood, nuts, seeds, fish and dried fruits.

2. Foods rich in Vitamin C

Especially when combined with iron-rich foods which help the body absorb iron, vitamin C is a well-known immune system supporter! Think beyond the typical oranges and grapefruits; bell peppers have more vitamin C than an orange! You also can consume dark leafy greens, broccoli, berries, snap peas, and papaya alongside that morning glass of juice.

3. Garlic

6 Immune-Boosting Foods People Ate Before There Were Antibiotics

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While you won’t win the most kissable prize, garlic has been used for centuries to fight off upper respiratory infections. Garlic improves the body’s immune system by allowing it to fight off those annoying viruses. Fresh garlic works better than supplements, so add garlic to everything and feel the burn!

Top 3 Herbs

By now almost everyone has heard of Echinacea and goldenrod, but what if you needed other choices? Check out these three little-known herbs that have been used for centuries to help support the immune system function.

1. Ginger

Try growing and storing ginger at home so that you always have access to this super anti-nausea and immune-supporting root. Ginger can help the body defend itself against opportunistic infection. Ginger is also super anti-inflammatory, which means faster healing when you do get sick.

2. Cat’s claw

This is the herb with the funny name, but there is no denying that cat’s claw has huge effects on the immune system. The root and bark are the parts most often used in tea form. They contain compounds that trigger the immune system and help to improve the ability of white blood cells to fight off pathogens. This herb is also a powerful anti-inflammatory, similar to ginger.

3. Astragalus

This herb has been used in Chinese medicine for untold centuries. Astragalus helps the immune system by increasing the immune cells in the bone marrow and lymph tissues. The root of Astragalus is commonly cooked in soups or stews to help soften it. You also can take this as a capsule.

What would you add to the list? Share your thoughts in the section below:

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11 International Foods That Are Banned In The U.S.

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11 International Foods That Are Banned In The U.S.

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Did you know that there are some foods that are popular in other countries that are banned in the United States? In an effort to keep citizens safe from harm, the government has banned the following food items. Is that a good thing or a bad thing? You decide.

1. Kinder Surprise Chocolate Eggs. Popular in Europe, these eggs contain a non-edible toy hidden inside a plastic capsule.

Since a 1938 federal law prohibits non-edible objects within food products, Kinder Eggs are banned in this country. Each year, U.S. customs officials seize thousands of Kinder Eggs at the border, as travelers attempt to bring these potential choking hazards home.

2. Fugu. If it is not prepared properly, this Japanese puffer fish can kill you. Fugu contains potentially deadly amounts of tetrodotoxin, a neurotoxin that can cause paralysis or asphyxiation.

In the U.S. it is illegal to catch, to harvest, to serve or to eat fugu.

3. Casu Marzu. It may look like a creamy cheese, but Casu Marzu, a delicacy in Sardinia, Italy, is made by placing fly larvae into Pecorino cheese. When the larvae hatch, they speed up the fermentation process and help give the cheese its creamy texture.

That unusual – and unhealthy — means of production has caused it to be banned in the U.S.

4. Haggis. Haggis, a food produced in Scotland, contains sheep lung.

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The USDA has prohibited foods containing lungs since 1971, and haggis is no exception.

11 International Foods That Are Banned In The U.S.

Image source: Wikimedia

5. Ackee. In Jamaica, this fruit is often boiled and cooked with salted cod. However, when it has not ripened properly, ackee can contain dangerously high levels of hypoglycin A and B, which can lead to coma or death upon consumption.

6. Shark fin. Long a delicacy in China, shark fin has been banned in eight states, largely to support conservation efforts of certain shark species.

Shark finning, which has affected global shark populations, includes finning the shark and then throwing it back into the ocean.

7. Horsemeat. Although there is no official ban of horsemeat, federal law prohibits tax dollars being spent on the inspection of horsemeat and of horse slaughterhouses. Since USDA inspections are required for food that is sold here, this law effectively prevents horsemeat from being sold in U.S. restaurants or supermarkets.

8. Beluga caviar. The U.S. government has banned the importing of beluga caviar as a protective measure against overfishing of beluga sturgeon, primarily in the Caspian Sea.

9. Pig’s blood cake. A popular dish in Taiwan, pig’s blood cake includes pork blood and sticky rice. The USDA has banned it here due to sanitary concerns.

10. Sassafras oil. Sassafras has been banned because it has been linked with certain cancers and with liver and kidney damage. Artificial sassafras flavoring is used for making root beer in the U.S.

11. Queen conch. With overfishing threatening its population, the queen conch has been protected since 2003 by a U.S. law making importation of the large sea snail illegal.

Now that you know some of the foods our government banned, it is interesting to note another piece of food banning information. Since 2011, the French government has banned tomato ketchup in its elementary schools. Apparently, the government was concerned that the condiment, which is so omnipresent in the U.S., would overshadow the taste of French food.

Do you think some foods should be banned in the U.S.? Share your thoughts in the section below:  

Sources:

https://www.thrillist.com/eat/nation/foods-illegal-in-the-united-states-of-america-thrillist-nation

https://www.buzzfeed.com/ryankincaid/banned-international-foods?utm_term=.vamn4AXwa#.ohwdQ9w2m

http://www.delish.com/food/g2012/banned-food/

http://www.oola.com/dishes/13793/17-international-foods-that-are-totally-banned-in-the-us-have-you-tried-any-of-these-before/

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Harvest Time the right time to Preserve!

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Harvest Time the right time to Preserve! Bob Hawkins “The APN Report” Listen in player below! Now that we’ve reached the Fall season, we’ve reached the time to harvest & preserve foods for the coming winter… or at least that’s what people have done from the dawn of time. Today, normal folk now count on … Continue reading Harvest Time the right time to Preserve!

The post Harvest Time the right time to Preserve! appeared first on Prepper Broadcasting |Network.

DVD: The Quick Wholesome Foods

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See larger image The Quick Wholesome Foods DVD with 28 page Recipe Booklet shows you how to make delicious heart healthy meals from wheat, grains, beans and more using your food storage. A complete HOW-TO&; Read More …

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5 Commonly Stockpiled Items That Go Bad FAST

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5 Commonly Stockpiled Items That Go Bad FAST

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You have probably read quite a few lists of what you should be adding to your stockpile of emergency supplies and food for an end-of-the-world-as-we-know-it situation.

There are literally hundreds of items you could be putting on your shelves, but there are some things you shouldn’t bother stockpiling, too. These are things that either will spoil beyond edibility or will lose potency. Spending a lot of money on things you can’t use five or 10 years down the road is wasteful. Instead, save your money and put it toward things that will provide for you for the long haul.

Here are five things that are not worth stockpiling:

1. Crackers may seem like a good idea at the time, but open up a box of crackers after it has been on the shelf for six months and you will see why you shouldn’t bother. It doesn’t even matter if you seal them up nice and tight in bags; they will go stale. There are special crackers that are meant for long-term storage, but your standard Saltine and Ritz crackers are not going to measure up.

2. Vegetable oil will go rancid within a year or less of sitting on the shelf. You would be better off storing something like coconut oil or olive oil that will last much longer.

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

You need some kind of cooking oil, but vegetable oil isn’t the answer. On a side note, if you already stored vegetable oil, then save it and use it to make candles in an emergency.

3. Breakfast cereals may seem like a good, cheap idea today, but they are right up there with crackers. In fact, the shelf life is going to be much shorter than the crackers. Much of the cereal out there isn’t exactly nutritional, either. Go with something like oatmeal that will store for 20 to 30 years without any issues — and is much healthier for you. Oatmeal is also very versatile and can be used in a whole host of recipes. It is also far less expensive than those sugary cereals.

4. Household bleach is a great idea in theory, but it isn’t going to last long. You have about six months at the most before it starts to lose potency. If you buy 10 gallons of bleach one week, then you will need to use it all within six months — or you just wasted your money. A gallon or two on the shelf that is regularly rotated is a good plan.

5. Brown rice is trendy and healthy and is better for you than white rice, but it isn’t going to sit on the shelf as long as the bleached variety. White rice isn’t terrible for you and in a survival situation, it will be perfect for filling your belly and giving you a nice burst of energy via burning carbs. Brown rice isn’t processed as much as white rice, which is good for healthy eating but bad for long-term storage due to the oils in the rice that will go rancid.

Check your existing stockpile and think about investing in items that will last you far longer than the immediate future.

What would you add to this list? Share your ideas in the section below:

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7 Stockpiling Myths That Even The Experts Believe (Don’t Fall For No. 2!)

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7 Stockpiling Myths That Even The Experts Believe (Don’t Fall For No. 2!)

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It doesn’t take much to get a rumor started. Rumors can twist and turn and evolve into myths that are passed along between friends, family and even complete strangers. The rumor gains fuel and before you know it, it is taken as gospel.

In the homesteading and survivalist world, this happens often. Some of the myths have scared newbies away from stockpiling – and some of the myths are even held by experts.

We are here to debunk some of the most common myths surrounding stockpiling. Here are eight myths that simply are not true:

1. It costs a lot of money to stockpile. It does cost some money, but you can spend $10 to $20 a week and build up a pretty nice stockpile. It is all about shopping smart. Take advantage of sale prices and don’t be afraid to buy generic. You don’t have to only use commercially prepared food. You can save a ton of money by growing a garden and preserving what you have grown. If you are a hunter, then you have another option in finding meat.

2. Buying in bulk is best. Absolutely one of the worst myths out there. Who can use a five-gallon can of ketchup or sit down and eat a five-gallon can of chili in a single sitting? If you are stockpiling food for just you and your small family, you need to think in those terms. You are not feeding an army. During a crisis, you may not have a working refrigerator to store the unused portions. When you open that can of whatever, it needs to be eaten within a few hours to ensure it is safe and isn’t going to make anyone ill. Buying in bulk is OK if it includes individual servings, but don’t waste your money on bulk cans of foods that will require refrigeration after opening.

3. You need a lot of space to stockpile. This isn’t entirely true. People who live in small apartments or tiny homes can still build up a stockpile. It will just take a little creativity and ingenuity. It is all about maximizing the spaces we all have. You can stockpile food in the back of the closet, under the bed, in the voids in your furniture and in the space between your ceiling and roof. Adding shelves around the top one foot or so of your bedroom will also give you plenty of room to store supplies.

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7 Stockpiling Myths That Even The Experts Believe (Don’t Fall For No. 2!)

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4. You will end up wasting a lot of food. Stockpiling means you will be constantly rotating your stock. When you go grocery shopping, pull out the food that has been on the shelf for a while in your stockpile, eat it and add the fresh food to the back of the pile. Constantly freshening your supply means you will never waste anything.

5. It takes a lot of time and energy to stockpile food. It takes about as much time and energy as it does to put away the groceries after grocery shopping. You will want to check on your stock occasionally and maybe do a little organizing, but it doesn’t take hours every week. If you have a system built in that allows you to add fresh supplies without moving everything around, that time will be cut in half.

6. Freeze-dried foods are the only option. Absolutely untrue. Freeze-dried foods certainly offer some benefits, but few people can afford only to stockpile freeze-dried foods. Other foods, like dried grains and beans, can last just as long as freeze-dried foods when stored right. They are about a fraction of the cost and provide more flexibility. There are certainly some perks to the huge buckets of freeze-dried meals, but you can use dried foods and still achieve the same variety. Ideally, you will want to aim for a nice combination of freeze-dried, canned and dried foods. This way you will always have an option for dinner that offers a little variety from the night before.

7. Your stockpile means you never have to worry about food again. Your stockpile of food is only going to last so long. If you are dealing with an event that completely upsets the world, it could take weeks or months (or longer) before commerce is built up again. You need to learn hunting and gardening skills. The longer you can stretch that stockpile of food, the better off you will be. Being able to add fresh fruits, veggies and meat to your diet is also going to be healthier for you and you will appreciate the flavors of the fresh food.

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

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The Frying Pan!

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The Frying Pan! James Walton “I Am Liberty” After all of the horror this week I need a break. I want to head back into the world of cooking methods. We have had some fun in the past with our cooking method shows. There are still many more methods to talk about. I feel like … Continue reading The Frying Pan!

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19 Foods To Naturally Detox Radiation

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19 Foods To Naturally Detox Radiation Do you think it’s time to start growing some of these 19 foods to naturally detox radiation? I think I will be! There is a lot of turmoil in the world right now and god knows how much radiation floating about because of man. With radioactive isotopes detected in rainwater in …

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The Right Way To Safely Can Non-Acidic Foods (And Avoid Deadly Botulism)

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The Right Way To Safely Can Non-Acidic Foods (And Avoid Deadly Botulism)

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Knowledge on canning non-acidic foods is invaluable to the modern homesteader. Knowing that these canned items will rest safely on the shelves of your storage room or pantry – and be edible when you need them – can give you peace of mind.

What Is Non-Acidic Food?

Non-acid foods do not contain acids like tomatoes do, and they are not canned with vinegar. As stated by the Ball website, non-acidic foods need to process at a temperature of 240 degrees Fahrenheit. This ensures that no fungus grows within the jars.

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Non-acidic foods also need to be pressure canned. Unlike non-acidic foods, acidic foods only need to be put into boiling water for a set amount of time. Examples of non-acidic foods include meats, soups and vegetables such as carrots, peas or asparagus.

Materials Needed to Can Non-Acidic Foods

Pressure canning non-acidic foods requires you to have a few items:

  • Pressure canner.
  • (Make sure there aren’t any indents, scratches, rust, etc., on the bands.)
  • (Make sure that there aren’t any scratches or tears on the seals.)
  • Clean glass jars.
  • Ladle.
  • Funnel.
  • Jar lifter (optional).
  • Head space measurer (optional).
  • Long thin spoon.
  • Recipe from a safe canning book such as a Ball book.

How to Pressure Can Non-Acidic Foods

1. The first step to pressure canning is ensuring that the glass jars, bands and lids are cleaned with hot soapy water. Also, make sure that they don’t have any nicks or cracks.

2. Put the jars in hot water until needed. This ensures that when you put the food into the jars and put the jars into the water, they don’t crack.

The Right Way To Safely Can Non-Acidic Foods (And Avoid Deadly Botulism)

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3. Get the pressure canner and add two to three inches of water into it. Bring and keep the water at a simmer until the cans are ready to be put in.

4. Prep the food that you are putting into the jars. This depends on what your recipe says.

5. Remove the jars from the hot water, and add the food. Make sure the correct headspace is achieved as in the recipe you are using. Take out air bubbles with the spoon or headspace tool.

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6. Clean the rims of the jars with a clean moist rag to wipe off all of the junk that could prevent a proper seal.

7. Add the seals and then the bands. Tighten until fingertip tight.

8. Put jars in the pressure canner.

9. Lock the pressure canner and open the vent pipe. Leave the heat on medium to high heat and let it blow steam for 10 minutes to ensure that there isn’t any air in the pressure canner.

10. Close the vent pipe by whatever means is appropriate for your own canner. Allow the pressure to build up to where you need it and then keep it at whatever your recipe calls for by adjusting the heat.

11. When it has finished after the amount of time needed for your recipe, take the jars out of the canner using the jar lifter, if you have one.

12. Put them on a towel or on the stove.

13. Leave them alone for a day to ensure proper sealing.

14. Lastly, check the seals to ensure that they have been properly sealed. You should be able to press on the top and it should not move up and down. Also, try to pry off the seal, gently. If you cannot pull it off and it does not move up or down, then you have a perfect seal. If there is a jar that did not seal, then put it in your fridge and eat it soon. As for the sealed jars, put them in a cool and dark place, label them, and leave them there for as long as they stay good (check the jars every year to ensure they are still sealed and suitable for consumption).

Why You Need to Be Careful

It is critical to ensure that the cans of food are properly pressure canned during the processing. Without proper sealing, mold can grow in it, and one could be Clostridium botulinum. This is a very dangerous mold that can paralyze and kill you. Following these directions will ensure that you have a safe and fruitful canning experience each time!

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

Harness The Power Of Nature’s Most Remarkable Healer: Vinegar

7 Commonly Stockpiled Foods That Have A (Surprisingly) Short Shelf Life

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7 Commonly Stockpiled Foods That Have A (Surprisingly) Short Shelf Life

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Stockpiling foods is a way of life for homesteaders and survivalists, and choosing long-lasting foods is essential.

But there are quite a few commonly stockpiled foods that have a short shelf life – and instead of lasting a few years may last only weeks or months.

Let’s take a look at seven:

1. Brown rice.

Brown rice finds its way into many foods stocks, but it actually does not last very long. Due to the fact that brown rice has a high amount of oil, it lasts for only three to six months at room temperature. On the other hand, white rice lasts far longer because it does not have a similar oil content.

2. Dried fruit.

7 Commonly Stockpiled Foods That Have A (Surprisingly) Short Shelf Life

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Dried fruit is very beneficial to have in a survival situation. It gives us nutrients such as vitamin C, magnesium, potassium and iron. Unfortunately, dried fruit is something that needs to be rotated regularly if put into a stockpile.

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Rotation needs to be done anywhere from three to 12 months. Figs, on the shorter side, last only three months and on the longer side, raisins can last for 12 months.

3. Peanut butter.

Peanut butter is a food loved by many people, and it also is commonly added to stockpiles. Peanut butter gives us potassium and protein, which is a great substitute to proteins in meat. The longevity of peanut butter varies: All-natural peanut butter only lasts about two months, while regular peanut butter lasts for about one year.

4. Whole wheat flour.

Whole wheat flour contains the endosperm, germ and bran. On the plus side, it includes lots of dietary fiber, B vitamins, iron and copper. Unfortunately, whole wheat is not something that will last very long in the stockpile: The life span is only around 4-6 months. This is due to the fact that when the whole grain is used, the essential oils in it degrade and go rancid.

5. Nuts.

7 Commonly Stockpiled Foods That Have A (Surprisingly) Short Shelf Life

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Nuts are big in protein, fast to grab, and easy to store, but the longevity of nuts is not very long. On the shorter end, pistachios only last for about three months and on the longer end almonds can last up to 12 months. Nuts are something that a homesteader or survivalist needs to rotate every half a year to a year.

6. Cornmeal.

Having cornmeal in the pantry is a great idea; for the gluten-intolerant person, this is a great source of starch. Its other benefits include zinc, which enables the body to heal from an injury, and iron, which improves the immune system and keeps the red blood cells healthy. Cornmeal, though, is not a long-lasting food. Its shelf life is only about nine to 12 months.

7. Yeast.

Yeast can be used for fermenting beer and making bread, but the shelf life of yeast is only about two to four months. This means that it will need to be used within a fairly quick amount of time or rotated every few months.

Choosing the longest-lasting foods for the stockpile is not easy, but when done right can produce a stockpile that can last years.

What would you add to this list? Share your ideas in the section below:  

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

Sugar, foods, and health in prepping!

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Sugar, foods, and health in prepping! James Walton “I Am Liberty” I was sitting in the sauna today after a grueling workout it came to me. I was dripping sweat and staring the scorching ground of the sauna thinking about how hard it had been to avoid sugar for the 3 weeks I have been … Continue reading Sugar, foods, and health in prepping!

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4 Foods Every Survivalist Should Know How To Find In The Woods

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4 Foods Every Survivalist Should Know How To Find In The Woods

Jerusalem Artichoke

If you ever find yourself in a wilderness survival situation, then you’ll have two initial goals. One, you’ll need to find or build a suitable shelter. And two, you’ll need food.

Most experienced wilderness survivalists carry simple fishing gear (some line and hooks) as well as the materials to build snares, deadfalls and traps to capture birds and fish. However, the truth is that hunting and fishing with primitive methods requires considerable skill.

Fortunately, nature often provides the observant individual with another bountiful source of calories in the form of wild fruits, nuts, tubers and greens. Although they are seasonal, they are both surprisingly tasty and highly nutritious. Here’s four of the best foods to forage:

1. Wild lettuce

4 Foods Every Survivalist Should Know How To Find In The Woods

Wild lettuce

The human body requires certain vitamins and minerals which are most easily obtained from eating green, leafy vegetables such as wild lettuce. This plant contains the vitamins A, E, C, K, and the minerals iron, magnesium, manganese, calcium, folic acid, carotenoids and Omega 3 fatty acids. It is high in fiber, which helps to keep your digestive system working properly, and it contains antioxidants to help prevent cell damage and cell mutations. Located throughout North America in wooded regions where the soil has been disturbed, wild lettuce is commonly found in forested river bottoms, adjacent to roads and trails, along the edges of woods, and in shaded, fallow, fields. Appearing as a biennial plant that grows to a height of approximately three feet, it produces a rosette of large, long, slim, lance-shaped, green leaves up to 10 inches in length.

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The leaves have distinctly lobed edges and the plant produces a dandelion-like head from which the flowers bloom. In addition, all parts of the plant turn light orange-brown upon exposure to the air. It should be noted that there are several different species of wild lettuce throughout North America and that the leaves of this plant appear very similar to the dandelion plant (which is edible as well).

2. Jerusalem artichoke

The Jerusalem artichoke (Helianthus tuberosus) is one of the best known wild tubers in North America and it appears as a green, leafy, flowering weed. Its tubers are high in starch and sugars, which the human body converts to carbohydrates. It also contains thiamin, iron, phosphorus and potassium. Widespread in North America east of the Mississippi River, the Jerusalem artichoke can be found from southern Canada to the Gulf of Mexico and from the Great Plains to the East Coast. It prefers to grow in sandy river bottoms, floodplains, lake edges, creek sides and wet areas where there is plenty of sunlight and where the soil is sand, loamy sand or sandy loam. A member of the sunflower family, this plant is tall, green and leafy with a single, straight, round, unbranched (except occasionally near the top) stalk, usually measuring 1/2 inches to 3/4 inches in diameter. The stalk is covered with short, stiff, raspy hairs which remain after the plant dies in the fall. Jerusalem artichokes produce large flower heads that usually measure two to three inches in diameter and look like miniature sunflowers, except that the discs in the center are yellow instead of black and much smaller. The edible part of this plant is the tubers it produces below ground, which can be dug at any time of the year but are not fully ripe until late fall, winter or early spring. Also, because of their flatulent properties, they should be cooked by either steaming, boiling or baking for one to six hours (depending on the time of year they are harvested) to convert any inulin they contain to simple sugars and reduce the chance of stomach upset. If cooked properly, they have a highly palatable, almost buttery flavor.

3. Morels

4 Foods Every Survivalist Should Know How To Find In The Woods

Morels

Thousands of foragers each year hunt for morel mushrooms simply for their superior taste. This distinctive fungi has a honeycomb-like appearance and the ascocarps are highly prized by gourmet cooks (especially for French cuisine). Morel mushrooms can be found throughout most of the lower 48 states and require moist soil, deep shade, and warm weather to propagate. As a result, they are most often available in the spring. Yellow morels (Morchella esulenta) and black morels (Morchella elata) are commonly found beneath deciduous trees such as oak, ash, elm, sycamore and tulip poplars, as well as fruit-bearing trees such as apple. In addition, morels are seldom found in close proximity to most of the common poisonous mushrooms but they do grow adjacent to false morels (Gryomitra sp.) and elfin saddles (Verpa sp.).

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False morels (which are poisonous) can be differentiated from true morels by careful study of the cap, which is often wrinkled rather than honeycomb or net-like. The easiest way to tell a false morel from a true morel is that false morels contain a cotton ball-like substance inside their stem while true morels have a hollow stem. Also, the caps of the false morel can be easily twisted in comparison to that of the true morel. Lastly, false morels often display a reddish-brown color. Morel mushrooms should be cooked prior to consumption because they occasionally contain insect larvae.

4. Acorns

While neither as palatable nor as glamorous as the other foods mentioned here, the fact is that acorns are one of the most widespread, readily available forage foods in the U.S. In fact, oak trees are so common in the eastern U.S. that most people consider their acorns to be a nuisance. Various species of oak trees exist all across the U.S. except in desert regions, and they all produce acorns. Once you have gathered a store of these nuts, you will need to examine each one carefully and discard any with worm holes or deformed and soft hulls. To crack the shell, you will need to use a baton or a hammer stone, combined with an anvil. Once you remove the nut portion, you must soak it to remove the tannic acid, which has a bitter taste. You will need to repeatedly soak the pieces for a couple of hours (changing the water after each soaking) in order to leech the tannic acid from the nuts. Once they are fully leeched, you can either boil them or crush the pieces and mix them with water to form a paste, which can then be baked like bread.

Although there is actually a very wide variety of edible plants available to a forager in a wilderness survival situation, the five plants listed above are all widespread, commonly available foods that will provide your body with the necessary vitamins, minerals and carbohydrates it needs. They also provide nutrients that you simply cannot obtain from consuming protein alone. If you know where to look and what to look for, there is a veritable banquet of foods to forage throughout the year that can easily keep you alive in a crisis situation.

What wilderness foods would you add to the list? Share your tips in the section below:

Learn How To ‘Live Off The Land’ With Just Your Gun. Read More Here.

The Best Survival Foods: Non-Perishables That Can Outlive You

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The Best Survival Foods: Non-Perishables That Can Outlive You Sick of stockpiling food that expires on you? Wish there were foods that could last a decade or two, or even go so far as to outlive you? Well I’m happy to say, these kinds of foods do exist. While they’re few in number, foods that …

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11 Dirt-Cheap, Easy-To-Store Foods That Should Be In Every Stockpile

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11 Dirt-Cheap, Easy-To-Store Foods That Should Be In Every Stockpile

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Stockpiling food can be expensive. But there is some good news for those of us on a tight budget – you don’t have to spend a fortune to be prepared.

You may not have all the food you want, but you’ll have food to keep your family alive. After all, isn’t that what it’s all about?

The most expensive part of any food stockpile is meat. While I’m a carnivore, I do recognize that I can survive without it. I also recognize that of all the types of food in our diet, meat might be the easiest to come up with in the wake of a disaster. You can hunt for meat, but last I checked, you can’t hunt for a loaf of bread.

With that in mind, here are my top foods for stockpiling, based on the nutritional bang you get for your buck:

1. Dry beans

On a worldwide basis, beans are one of the most common sources of protein. If you spend any time in Mexico, you’ll find that you get beans with pretty much every meal. That’s because beans pack a lot of nutrition into a small space, and there are a lot of different types of beans. They also store very well, if you can keep moisture and bugs away.

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11 Dirt-Cheap, Easy-To-Store Foods That Should Be In Every Stockpile

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Maybe beans aren’t your family favorite; that’s OK. A lot can be done to doctor up the flavor of them, especially by using spices. Chili con carne and soup are both excellent places to hide your beans and actually get your family to eat them.

2. Rice

Rice is also a staple in many parts of the world. I’ve spent a fair amount of time in Colombia, and rice is also typically served with every meal. Beans and rice are a common dish in many countries and territories, such as Puerto Rico.

As with any food, the more processed rice is, the more nutrition is lost. Brown rice can be mixed with just about anything and fried, making your own version of fried rice. But many survivalists prefer white rice because it stores longer.

3. Whole grains

We normally think of wheat when we think of grains, mostly because that’s what we usually use to make bread here in the U.S. But just about any type of grain can be used. When you buy some specialty breads, such as rye bread, you’re buying a bread that is made of a mixture of rye flour and wheat flour. When you buy “seven-grain bread,” it’s literally a mixture of seven different types of grains.

Having a stock of grains, especially a mixed stock, will allow you to experiment and break up the monotony of your diet. You’ll also have more nutritious bread, as wheat flour isn’t the most nutritious grain you can use.

You’re better off buying whole grain, rather than flour, as it will keep longer. Keep in mind, however, that if you buy whole grain you will need a mill to prepare it.

4. Cooking oil

In order to use those grains, you’re going to need to have cooking oil. Fortunately, it’s inexpensive unless you buy pure olive oil or something similar. Oil keeps well for prolonged periods of time as long as it is sealed. There is little risk of insects or bacterial forming in it.

5. Peanut butter

As an inexpensive source of protein, it’s hard to beat peanut butter. Besides, what American child hasn’t grown up eating peanut butter sandwiches? That makes it a good comfort food as well. Peanut butter keeps well, is inexpensive and provides a lot of nutrition – so stock up.

6. Pasta

Pasta, like rice, is a good source of carbohydrates. The nice thing about it is that there are so many different things you can do with it. Besides throwing some sauce on it and having spaghetti, pasta forms a good base ingredient for many types of soups and casseroles. You can mix pretty much anything with it and turn it into a tasty dish.

7. Bouillon

Bouillon is your basic dehydrated or freeze-dried soup stock. If you buy it in the grocery store, it’s rather expensive. But if you buy it packaged for use in restaurants, it’s very cheap. With bouillon and pasta to start, you can turn most any food into a flavorful pot of soup.

8. Salt

Salt is necessary for your health. While doctors talk about not eating too much salt (to avoid high blood pressure and other health issues), a lack of salt prevents your body from retaining enough water.

11 Dirt-Cheap, Easy-To-Store Foods That Should Be In Every Stockpile More than that, salt is the main preservative used for meat. If you happen to kill a deer or even a cow, you’re going to need to preserve a lot of the meat. Whether you decide to smoke it or dehydrate it, you’re going to need salt … and lots of it.

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Don’t buy your salt in the one-pound containers you see in the grocery store. Instead, buy it in 25-pound bags. You’ll get it for about one-eighth the cost per pound. Considering that you want to have a couple of hundred pounds of it on hand, that’s a nice savings.

9. Sugar

Sugar is more than a sweet treat. For example, it works as a preservative for fruits and helps bread dough rise so you can bake a nice, fluffy loaf.

Like salt, sugar will keep forever. The only problem is keeping moisture and ants out of it. Store it in a five-gallon, food-grade bucket and you should be able to keep it without any problem.

10. Powdered milk

Milk is one of nature’s most complete foods. It’s also needed for most baking. Unfortunately, in liquid form it doesn’t keep well and that’s why stockpiling powdered milk is wise. While powdered milk might not taste as good as regular milk, you’ll get used it and be glad to have it. Plus, powdered milk is very inexpensive.

11. Seeds

Admittedly, seeds really aren’t food. But they grow into food, and that makes them the best single food item you can stockpile. Eventually – no matter how many bags of beans, rice and other foods you stockpile – you are going to run out and will need to grow your own food. Stocking up on seeds is a great way to ensure your long-term survival.

What low-cost foods would you add to this list? Share your ideas in the section below:

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Survival & Long Term Wilderness Living Chores. What will you be doing?

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My wife says that if there are any modern gadgets that will make wilderness living more comfortable or survival more likely, then she would like to have them. My problem with most modern gadgets is that they don’t in my opinion add to ones comfort, & they are not sustainable for the most part. Two types of people disagree with my way of thinking; those that have already invested in a multitude of modern gadgets & are not about to do it any other way, & those that are really not interested in long term wilderness survival, they are more into camping & pretending they are surviving.
I will agree that some modern gadgets could be useful in a “lost” situation, but long term, no, I don’t think so. Fuel stoves for instance, even home made so called “hobo stoves” that burn wood. How much do these weigh? How much room to they take up in your pack? Do you seriously think that these are a priority? Is there nothing else that you would rather be carrying in there place?
If they are only carrying modern firearms, how long do you think the ammunition will last if it is used for defence & hunting? How much ammo can they carry to make it worthwhile? What if the firearm malfunctions? How many spare parts are they going to carry for their compound bows? What if they drop & break their ferocerium rods? By using & carrying all these gadgets, what primitive skills have they learnt ready for the time when this modern gear starts to break down?

Battery powered torches for letting raiders know where you are! Solar panels for recharging heavy batteries, radios, hiking boots, compound bows. I wish I could remember now all the gadgets that have been recommended on various forums, but I dare say you can think of more yourself.

So when they get to where you are going in the wilderness with these various gadgets, what do you think they will be doing? What daily chores will they have? Water collection, collecting firewood, checking the trap line, hunting, ranging for security, on watch duty for security, cooking meals, boiling water for purification, dehairing animal hides, brain tanning animal skins, making clothing, making moccasins, fishing, foraging for food & tinder plants, smoking animal skins, digging toilet holes, preparing & tending gardens, perhaps constructing shelters or defenses, collecting Goonagurra for making matting & arrow shafts, making reed mats, bow making, arrow making, attending militia drill, can you think of more?
So tell me, where do these gadgets come into helping with these chores? How do they make life more comfortable? How do they help you survive? And whilst we are at it, are they sustainable? How long will they last?

Anyway, just something for people to think about.

Advantages of A Flintlock Muzzle-loader.

Surprising Foods You SHOULDN’T Eat When You Have A Cold

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Surprising Foods You SHOULDN’T Eat When You Have A Cold

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It can be tough to stay healthy during the cold months of winter – especially if you’re doing everything wrong.

For starters, avoid certain foods when you are stick with the cold or influenza. Milk, ice cream and puddings are mucus-forming foods. If you have a child or elderly person who needs nutrition and really likes dairy, use small amounts of fat-free milk or cultured dairy products only if absolutely necessary.

Soups should have a clear broth base, as cream soups create mucus, too. Limit your intake of heavy, greasy or very sweet foods while you are ill. Consume extra fluids and fresh, light foods.

Diluted juices, broth-filled soups and warm herbal teas are best for the sick. Avoid iced beverages and foods. The only exception to this practice is the use of ice pops for sore throats or when necessary if a person can’t keep other liquids down because of vomiting.

Some people like blander foods – such as chicken noodle soup – when they are ill, but spicy soups can be a good idea, as well. They help to rid the body of mucus and are rich in antioxidants and vitamins, such as vitamin C, which is needed for healing. Spicy foods such as peppers, garlic, onions and pungent spices are packed with antibacterial compounds.

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But there are other things you shouldn’t do when you have a cold. Here are five:

1. Don’t keep your house closed up too tightly.

Don’t hibernate this winter. When the weather outside is frightful, you may be tempted to just stay inside by a cozy fire. While that is one of the joys of winter, too much of a good think may actually make you sicker. Many of us strive to make our homes airtight for the sake of comfort and energy. Unfortunately, airtight homes and offices don’t allow for much airflow when sealed up. Toxins, germs and particles from cooking, among other airborne pollutants, all accumulate. In work, school and home settings, germs just keep on circulating. So when you get a warm spell this winter, open up your doors and windows to let some fresh air in.

2. Don’t stay indoors all of the time.

Surprising Foods You SHOULDN’T Eat When You Have A Cold

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It is vital that you get outdoors during the winter. Outdoor air is invigorating. Exposure to sunlight will help keep you well. If you engage in sledding, ice fishing, skiing or other vigorous outdoor activities, you will keep your entire body functioning better. Your immune, circulatory and respiratory systems will especially benefit. Fresh air and sunshine are great for your mental health, too. It has been proven that depression and anxiety impair immune system function. The combination of light and enjoyable outdoor exercise can help you avoid the winter blues. Getting exercise also will help you to maintain a healthy weight.

3. Stop relying on hand sanitizer to keep you well.

While frequent handwashing and hand sanitizing does reduce the number of bacteria on your hands, don’t assume that keeping your hands clean is all that you need to do to stay healthy this winter. You still need to use other hygienic practices. The number of adults who don’t wash their hands after using the bathroom is astounding. Don’t be one of those folks.

When you wash your hands, do it correctly. Wash vigorously for at least 20 seconds. Make sure that you scrub between each of your fingers. Rinse and dry well afterwards.

And remember, there are a lot of people out there who have lousy hygienic practices. So protect yourself and your family. Don’t assume that others are being as considerate and respectful to others as you are.

4. Don’t go to work when you are sick.

Regardless of how indispensable your employer says that you are, stay home from work when you are ill. It is particularly important when you are first coming down with a cold or flu, because this is when the germs are the most contagious. Don’t go and finish out the week or wait to see how you feel once you are there. If you think that you are getting sick, stay home. Also, keep your children home from school when they are ill.

You need rest when you are ill. All the cold and flu products in the world will not compensate for this. Your symptoms may be suppressed, but you may actually be ill longer if you don’t take timeout to let your body heal.

5. Don’t bury yourself in blankets.

If you have a fever, don’t pile on the blankets. In fact, remove the covers and heavy sleepwear. Just drape a sheet lightly over the ill person. This can help to reduce a fever. If you feel cold or have chills and don’t have a fever, feel free to pile the blankets on. Just be aware that chills are often the first sign of a fever. Fevers are most likely to rise in the late afternoon and evening.

Keep you and your family healthy this winter by eating well, staying active and using common sense. Consult with your health care provider for individualized advice, particularly if you have an underlying health concern, are elderly or have young children.

What advice would you add? How do you stay healthy? Share your tips in the section below:

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If or When TSHTF Part Two.

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Long Term Wilderness Living/Survival.

In a TEOTWAWKI situation, in my opinion, the towns & especially the cities are not going to be a good place to survive for decent people, especially those with families. My reasoning is. 1) How are you going to be able to defend yourself against gangs which are prepared to burn you out if they can’t get you any other way? 2) Food is only going to last a short time. The gangs will get the majority of the equipment and food, and it will be very dangerous for anyone else out in the open on the streets or in the stores. 3) Your ammunition for your modern firearms will not last long if you are continually have to fight off raiders. You can of course for a while reload your own ammo if you have the gear and have managed to secure a store of powder, primers and lead. 4) There will be no clean water, no electricity unless you have a generator indoors and plenty of fuel. There will be no toilet facilities and you can not risk going outside. Yes there are toilet systems available that do not require water, but these are not designed to be used only in house.

So, the wise survivalist or prepper will leave the city and move to a place in the bush, be it your own property, or just a suitable place with running water, shelter and a food source. If you travel early, you will be able to use some form of transport, but if you leave it too late, the roads out may be blocked. Few people will already be living in the bush. If you are one of the lucky ones, and you have the money, then you will be able to set yourself up for a long term stay. But if you have to move to your retreat when TSHTF, then again your supplies will be limited to what you can transport.

If a survival situation big enough to warrant leaving the city arises, many people will not know until it is too late. Ask yourself now, what will be the signs? How will I know when to leave? If this is the situation you find yourself in, you will have to be prepared to ditch your vehicle if A) it breaks down, or B) the roads are blocked and you can’t get around it. This will mean having to travel on foot. How much of your gear and supplies can you carry on foot? What will you take with you? What are you prepared to leave behind?

A sensible person will have thought of this already, and what they will be packing in the vehicle will be back-packs, and only the stuff they can carry on their backs. There may be other separate supplies, just in case they can get through, but if they have to walk, these separate supplies will be left behind. This preparation will take a lot of serious thought. Remember, you are not military; there will be no back-up supplies when you run out. You are on your own, group or individual so choose your equipment and supplies wisely.

Something else to think about.

It is my belief that if you start off with all modern equipment and tools, sooner or later these items are going to start to wear out or break, and when they do, you are going to have to resort to a very primitive lifestyle. Most of the equipment we carry is solely for comfort and ease of living. When these items are no more, then our lifestyle will be radically changed. If however you choose a period lifestyle pre 19th century, then it is highly unlikely that you will ever have to drop below this level of comfort. I chose the mid 18th century, mainly because I am a living historian and this is my chosen period of interest, but also because I soon came to realise that this period’s technology is not too modern, and not too primitive. For survival purposes it gives me a level of ease and comfort I am happy living with.

Equipment and Tools.

For every piece of equipment you intend to take with you, ask yourself these questions: Will this add significantly to my comfort? Do I really need it? How long will it last? How versatile is it? Is there some better alternative? If it malfunctions or breaks, can I fix it?

Let’s look at some typical examples of good and poor choices. One of the most important tools you will need is something for cutting wood. Even if you do not have to construct a shelter, you will need to construct animal traps, some form of fencing for gardens, possibly splints and crutches if someone is injured, maybe fishing poles, spears, pikes, defenses, drying racks for food preservation, frames for scraping animal skins, and possibly more besides. Saws are good but limited in their use. A good strong pruning saw could be useful and it is not heavy, but you will need more than this. Many people choose the machete or a similar tool. This may be okay in a jungle, but it is still limited in its use. Only a fool would use a good knife for cutting wood, especially if it was the only tool you had. A knife is a very useful tool to carry but it has specific uses, and they do not include cutting large pieces of wood.

A tomahawk on the other hand is light, versatile and very efficient for all the tasks mentioned earlier. It can also be thrown for recreation and hunting if needs be. The head can easily be removed if it has a tapered eye and be used for fleshing skins. A new helve is easier to make and fit for a tomahawk than for a modern belt axe. The poll can be used as a hammer for driving in pegs and stakes, and it is a good fighting tool.

Now how about your firearms? If you only have modern firearms and no bows, then your ammunition will not last long if you have to use them for hunting and defence. Brass shells are heavy and you will need to carry a lot of weight in ammunition and possibly a reloader. A modern firearm is a good idea for use in defence if you have people to carry them, but the weight of the ammunition can make it unpractical to carry too much ammo. There are many other important supplies to be carried by someone. If your modern firearm malfunctions, can you repair it?

A flintlock muzzle-loading gun or rifle on the other hand is far more versatile than a modern gun. It can be used to create fire without using precious gunpowder; on the other hand the gunpowder can itself be used to make fire in certain circumstances. The flintlock is easy to repair with just a few simple tools & spare parts, and even if you do not have any spare parts, the lock can easily be converted to a matchlock or tinderlock for continued use. Lead is retrieved from shot game & remoulded, so there is no need to carry a lot of lead. Also there is the option of using other projectiles besides lead. Extra gunpowder can be carried in place of the extra lead, which means that your supplies will last longer.

Before you go spending your hard earned dollars on a custom knife or some Bowie look-alike, think about the use to which your blade will be put. Your knife or knives need to be able to field dress, skin and butcher game. They may also be needed for defence. A good butcher knife will serve you well in this regard, which is why the butcher knife was the most commonly carried knife by woodsmen and Indians alike back in the 18th century. A legging knife can be carried as a back-up to your hunting knife, and a good clasp knife will serve well for camp chores and making pot hooks and trap triggers. All three of these knives can be purchased for the cost of a modern camp or hunting knife.

If or When TSHTF. Part One.

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If or When the SHTF.

Personally I think it has already started hitting the fan, and as the world can see, Australians have failed to act. This is what Australia & Australians have come to, gutless in the majority and apathetic. Our government is totally corrupt and prioritises mining over farming, power and profit over the security and well being of Australian citizens. The majority only have themselves to blame, but they are also to blame for dropping the rest of Australians right in it!  Yes there are plenty of petitions, and even some rallies and protests, but none of these battle the real problem. We can beg and plea and it may even seem at times that we have won a particular fight, but unless we get rid of the present government and the present system, then we will constantly be loosing in the long run. 

Will anything big happen to signal a SHTF situation? Or will the government continue to erode our rights and freedoms until it is totally too late? Either way the majority of Australians would sooner see citizens marched into gas chambers than rally against injustice.  The mass shooting in Tasmania was the catalyst for banning certain firearms here in Australia, and the truth about who organised that mass murder was never revealed.

So how can we determine what sort of survival situation we are preparing for? We can’t. We are already in a survival situation with our human rights being taken away from us. Local councils acting as government despite a referendum that clearly said NO. Higher rates/taxes are being charged to land holders and those that can’t pay are evicted from their OWN property and that property sold. How can we become self-reliant and self-sufficient when the local councils do all they can to make sure this does not happen?

Still we do what we can, we prepare just in case there should be TEOTWAWKI. Something big enough to sweep aside the corrupt so called law and order, sweep aside the local councils so they no longer matter.  We put in solar power and get off the grid. We put in our own grey water systems and compost toilets. We use rain water tanks so we don’t have to rely on town water. We grow our own food to improve our health and become as self-reliant as we possibly can.

But sooner or later, for us as a minority or the majority of Australian citizens, push will come to shove. If we can’t fight, then we may have to leave our homes. In a real bad situation families will NOT be able to safely live in the cities, and even the smaller towns may be under threat. So we prepare, we choose our gear, clothing & tools carefully because if we have to leave home to survive in the wilderness it may be for a very long time. So I want you to think about that. We live in a throw away society, things are not made to last, but we NEED things to last! Ordinary camping equipment will not cut it; neither will military equipment because neither was meant to last long. Forget about battery operated equipment. Think about your real needs. Modern ammo won’t last long if you are going to use it for hunting and self-defence. Compound bows are not long term reliable in a wilderness situation. Whatever you choose must be sustainable. Don’t let romantic visions of yourself surviving like Rambo rule your head, it will only get you and yours killed.

I have lived for over 20 years without electricity and water on tap. We grew our own food (and still do) and I hunted for meat using a trap line and a flintlock muzzle-loader. Now we have a solar powered home, water on tap from large rainwater tanks. Grey water system & compost toilets. So in this series of articles I will give you some ideas for you to think about. You may improve on my methods, but do please give it some serious thought before dismissing  anything.
Keith.

8 Survival Foods You Can Forage For In The Dead Of Winter

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8 'Foods' You Can Find In The Dead Of Winter

Image source: Pixabay.com

I’ve instructed a number of field classes on foraging for wild foods and have written about it quite a bit, too. The classes always took place in the spring, summer or fall and the articles focused on plants, berries and other wild edibles that were easy to find on a sunny, summer day. But what about winter? Well, I’ve done that, too — and it’s tough.

For the record, we’re talking about serious winter. Not a cold night in the desert or a brisk wind in the southeast. This is below-zero stuff.

It is possible to find food in the winter, but let’s first look at four factors that will complicate your winter foraging:

1. It’s cold. This not only affects what you’re trying to find and gather, but it’ll eventually affect you. Cold also can freeze the ground, which will limit your access to some roots and tubers.

2. There’s snow. Snow covers and obscures many of the things you’ll be looking for. You need to look for clues above the snow. An oak tree is a good indication that acorns may be on the ground under the snow. Some oak trees hold their leaves on their branches over the winter. That helps. We’ll cover some other clues for those snowy days.

3. It’s wet. A lot of us like to harvest cattails in the winter. But sloshing through a foot or two of water and reaching deep into water and mud is going to take its toll on you quickly, if you’re not prepared.

4. Less than 10 percent is still available. If you’re in a winter climate, most stuff is dead or not growing. Your options are limited for any harvest at around 10 percent, depending on where you live.

In winter, we lose some of the indicators that help us find food — especially the prolific appearance of leaves. However, some indicators are still out there.

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8 'Foods' You Can Find In The Dead Of Winter

Image source: Pixabay.com

I found a grove of wild plums two days ago in late January. I recognized the shape and concentration of the trees, but the real giveaway was the frozen little plums still on their branches. They made a great jelly. Fruits visible on a tree or plant also could include rose-hips, cranberries and crabapples.

Take note of the shape and appearance of bark on trees, especially nut-bearing trees like oak, horse chestnut and black walnut. Take the time to learn and recognize the bark and the physical characteristics of nut-bearing trees. One clue is a squirrel’s nest in a tree — although the squirrel may have gotten too many of the acorns before you arrive.

Some plants continue to photosynthesize under the snow. Scraping the snow might reveal some of this winter treasure, including dandelion, wild onion and chickweed.

Go in the water, but carefully. Water sources have an abundance of food in the winter. If you live by the ocean, tide-pools at low-tide can provide shellfish and plants like kelp or seaweed. Freshwater springs, creeks and ponds often will have stands of cattails, fresh water mussels under the mud and muck, and the occasional crayfish. But you have to be dressed for any water foraging, so let’s get into how to dress and equip for winter foraging.

Here’s what you should look for:

8 Survival Foods You Can Forage For In The Dead Of Winter

Cattails. Image source: Pixabay.com

1. Cattails. The roots, when washed and peeled, are an excellent starch source with a potato-like flavor and can be prepared like potatoes. They also can be dried and made into a flour.

2. Acorns, black walnuts and horse chestnuts. These are found on the ground under nut-bearing trees. You should soak them for three days with three changes of water to remove tannins and then either roast them, or boil and dry and grind into flour.

3. Rose hips. Usually bright red and about one-quarter-inch to a half-inch in diameter. Make into a jelly or infuse in a tea. One of the highest sources of vitamin C in the wild.

4. Fresh water mussels. I often encounter these while foraging for cattail roots. They usually grow in beds. Where you find one, you’ll find others. Scrape them up from the mud with your small, hand rake. Wash and scrub carefully and boil until shells open and then boil some more. If they are from a suspected polluted water source, then don’t eat them. In fact, don’t eat anything from a water source that is suspect.

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5. Mushrooms. Curiously resilient even in winter and will sometimes appear after a brief thaw. Look for them on rotting deadfalls. Check out some pictures so you know what you’re eating. Even in winter, some mushrooms are toxic.

6. Wild greens. Dandelion roots and crowns, wild onions, chickweed, wild garlic. They’ll betray themselves with a showing of green under the snow or poking through the leaf litter. Rinse and boil with salt and eat like greens.

7. Watercress. Evident as a large bloom of green flowing in springs and creeks. Easy to harvest in bulk and can be eaten raw as a salad.

8 Survival Foods You Can Forage For In The Dead Of Winter

Crabapples. Image source: Pixabay.com

8. Wild fruits like plums and crabapples. Usually apparent still hanging from their trees. Mash into a jelly or strain as a juice blended with water, sugar and boiled.

It goes without saying that you should dress warmly and dress in layers when foraging. There are going to be varying degrees of exertion and rest, and you want to be able to manage your perspiration.

Here are a few more tips that have benefited me when winter foraging:

If I’m going to harvest cattails, that’s usually all I’ll do. I’ll wear water-proof boots and have even donned insulated hip-waders. I also wear heavy-duty rubber gloves that go up to my bicep with a layer of insulated gloves underneath. Rooting around in the mud with your bare hands is going to be a short-term effort in the winter. You also need to harvest a good amount of things like cattails if you’re seriously thinking about making a meal.

The same equipment and preparation applies for looking for mussels, although I’ll bring along my little three-pronged hand rake like I do for wild nuts. I’ll also bring along a five-gallon plastic bucket if I’m foraging in water. It does a better job of containing the residual water, mud and muck.

If I’m going to pursue wild nuts like acorns or black walnuts, I’ll leave the rubber boots and rubber gloves at home, but I’ll make sure I have the small, three-pronged hand rake. Scratching your gloved hand through the snow and leaf-litter will get your gloves wet and not be as efficient as scraping the surface with a small rake and picking out the nuts.

If my goal is to find frozen fruits or berries like rose-hips, wild plums, crab-apples or other frozen fruits, I’ll make sure I have a supply of plastic bags in one-gallon, one-quart and sandwich sizes to contain the fruits. It’ll be a lot easier when you get home to sort and wash the berries or fruits rather than tossing all of them in a side-pack or sack.

If I’m looking for wild, winter-greens, I’ll have some kitchen shears and my little hand rake.  I’ll also have plenty of one-gallon plastic bags. The rake helps to separate the matted greens from the leaf litter and some of the stems can be tough, so the kitchen shears help.

Collecting your foraged foods requires the ability to potentially carry a few pounds or more in a way that keeps them separate and any water or snow contained. I usually have two, canvas side-satchels or even a small backpack. Sometimes I’ll insert a plastic, kitchen-sized garbage bag into the satchels or the backpack, or use the smaller plastic bags to keep things organized and dry. Sometimes, the five-gallon plastic bucket comes along for the hike.

Don’t forget to bring along a bottle of water or two and if you’re going far afield and a small, waterproof survival kit. If you trip and fall into water when it’s 10 below and you’re four miles from anywhere, you’ll need to be able to build a fire fast.

Winter foraging is slim-pickings. I’ve seen too many articles that seem to make this all so easy. It’s tough, it’s cold, and it’s hard work, especially if you’re trying to find any wild plants in winter. But if you know what you’re doing, you can find food … and survive.

Have you foraged during winter? What advice would you add? Share it in the section below:

Harness The Power Of Nature’s Most Remarkable Healer: Vinegar

Made From Scratch!

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The Made From Scratch Life
Josh “The 7P’s of Survival

Made From ScratchTired of all the processed unhealthy ingredients filling our food, our homes, and even our minds. We seem to be constantly running from one thing to the next, trying to get everything done and in. The world tells us to hurry up, do more, keep up, strive harder, all the while shoving more at us. Return to simple. With life changing stories, step by step tutorials, how-to’s, real life examples and recipes, The Made-From-Scratch Life, will inspire and teach you how to get back to the basics, not just in a from scratch kitchen and home, but in your mind and soul. It looks at the things that shape us and how you can apply old-fashioned traditions to your modern life and savor what really matters.

Here’s a sneak peek at just a few of the topics covered:

Create your own custom heirloom garden with planting and harvesting charts. Trouble shoot common gardening problems with natural solutions. Discover the many benefits of growing your own food, with solutions if you don’t have a large yard or any growing space.

Eliminate the processed unhealthy foods in your kitchen with easy but delicious from scratch recipes. Learn what ingredients to watch out for and how to save money by making them yourself. Time saving tips so you can spend time on the things that matter and still have nourishing home cooked meals.

Save money and increase your self-sufficiency by learning how to preserve food at home. Step by step instructions and tips so you can safely preserve your own homemade jams and jellies without store bought pectin and line your shelves with home canned goodies. Create your own food storage and fill your pantry with real food.
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 “Made From Scratch” in player below!

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16 Foods You Can Regrow From Scraps

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16 Foods You Can Regrow From Scraps Become self sufficient and save a lot of cash by regrowing food from your scraps today! I do this all year round. I have literally saved thousands over the 3 years I have been doing this! I have tried this with garlic and have enjoyed free garlic now …

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Foods for Bug Out or Get Home Bags

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foods, bug out, Get home bag

Lifeboat rations

Recently I wrote a post on my belief that most preppers would end up having to bug in.  Now even though I believe that, I still have a bug out bag and a get home bag in my car.  Always have as many options as possible.  A question that always seems to come up on bags that are kept in the car is what type of food will withstand the changes in temperature.

Over the years, I have seen all types of suggestions, from just a plain sack of whole-wheat berries to freeze dried meals. Now where I live foods in the trunk of my vehicle will be exposed to 100 degree F plus temperatures in the summer to below freezing in the winter. This is very hard on your food. Now there are several ways to handle this problem, you can carry the bag with you when you leave your vehicle.  Personally, this does not work for me.  A second choice is to rotate the food on a regular basis.  How often depends on the type of food you carry.  I have tried that and I guess I am not quite that well organized.  My choices run towards foods that will last for a reasonably long length of time.

Here are some possible foods for you to consider.

foods, bug out, Get home bag

The individual meal rations, they are smaller than a pack of cards

Lifeboat rations – they are designed to withstand extreme temperature changes and still be good for years from the date of manufacture.  They are Coast Guard approved for a five year shelf life.  They come in packages of 1200, 2400 or 3600 calories and are designed to provide you with three meals of 400 calories each a day.  Personally, I am not a fan of their taste, but they will keep you alive.  Because they are inexpensive, you can afford to carry a couple of rations a day for extra calories.

Millennium Bars – I have had some of these in my bag for several years and they seem to be holding up well.  They cost about a dollar each and come in several flavors.  They are Coast Guard approved for a five year shelf life.  Each bar has 400 calories and they taste better than the lifeboat rations.

foods, bug out, Get home bag

Millennium Bars

Freeze Dried food – I have eaten Mountain House foods that have withstood the temperature variations for over 5 years and were still fine.  Mountain House is one of the very few companies that I would trust to consume after this type of extreme abuse.  Unfortunately, it is the most expensive of the three choices that I recommend.  But it probably provides the best nutrition, depending on the meals you choose to carry.

Here are some foods I would not use.

MRE’s – They do not withstand heat well and unless you are prepared to rotate them at least every year I would not use them.

Trail mix, nuts, and other foods commonly used for hiking – Most of these contain nuts, oils or chocolate.  The oils in these foods will go rancid in the heat.  You will not like the taste of rancid foods and it is carcinogenic.

Canned foods of any type – They are subject to damage from both freezing and heat.  They need to be rotated on a regular schedule and if there is any damage or bulging from the cans, they should be thrown away and not consumed.

Whatever choice you make be sure and make sure your food is in good shape and not spoiled.  The last thing you need in an emergency is food that is not edible or can make you sick.

Howard

Recipes From History: Foods That Can Last 100 Years

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Survival Superfood That Can Last 100 Years

Image source: Parks Canada

When it comes to long-lasting survival foods for emergency situations, most pantries are filled with dried or canned foods and emergency meal kits. These foods tend to last for a few years with proper storage, which is impressive. But did you know there are other foods that can last for even longer — even past your lifetime?

In fact, there are a few stories of certain foods remaining safely edible for upwards of 100 years. While the majority of these claims have been merely anecdotal, there is no doubt that some foods can easily last decades or more under the right conditions.

Here are 3 foods that are easy to make or gather that will easily outlast typical canned or dried survival foods.

Pemmican

Pemmican has a long history as a food that seems to never go bad. This food is a mixture of fat and protein made into a paste and then dried. Think of super tough, calorie-packed fruit leather.

This peculiar jerky-like food was developed by North American Native Americans as a high-energy meal that could be taken on long journeys without spoiling. The idea was passed on to Europeans, who found it invaluable as a protein source by explorers and trappers.

Pemmican isn’t difficult to make and there really is no exact recipe, since traditionally the protein and fat sources that were used depended on whatever the people had. Therefore, modern pemmican’s protein component could be anything from store-bought beef to wild game like deer or moose. There are cases of Natives adding fruits for taste and increased nutritious — although this fancier Pemmican was often used in ceremonies and other significant events.

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You click this hyperlink to go to a modern-day take on a Pemmican recipe. In short, this food is made by crushing previously dried meat (jerky) and mixing it with crushed dried berries and an equal amount of melted fat. Pemmican can be eaten as-is, added to stews or fried up in a pan with vegetables or other foods you may have on hand.

Hardtack

Another food with an interesting history is hardtack (or, hard tack). This cracker-like bread or biscuit was made popular by sailors and soldiers. The idea of baking a hardened bread or biscuit to take on long voyages or treks originated all the way back in ancient Egypt and Rome. In wasn’t until 1667 that hardtack became part of a standard diet for the Royal Navy.

It wasn’t until 1801 when a baker began producing hard tack (called water crackers) in America. These water crackers became a mainstay and also were eaten by troops. There are even hardtack biscuits in Civil War museums today.

Hardtack isn’t a tasty food since it’s just a mix of flour and water, but it did do a good job of keeping soldiers in condition. There are still some companies in the US that make hardtack for Civil War reenactments, and these biscuits can still be found in supermarkets throughout the world.

There isn’t really an expiration date on hardtack but it’s generally believed that if kept in dry, insect-proof containers out of sunlight these crackers can easily last 50-100 years.

Watch the video below to learn how to make it:

 

If you want a different recipe, then use this one from Parks Canada, which was used by surveyor Major AB Rogers:

  • 4 cups flour, preferably whole wheat
  • 4 teaspoons salt
  • 2 cups water, approximately

Directions:

  • “Preheat the oven to 375°F | 190°C.
  • “Mix the flour and salt together in a bowl. Add enough water − possibly less than two cups − to ensure that the dough sticks together without sticking to your hands, the rolling pin or the pan. Mix the dough by hand.
  • “Roll the dough out, shaping it roughly into a rectangle. Cut into the dough into 12 squares about 3 x 3 inches and ½-inch thick. After cutting the squares, press a pattern of four rows of four holes into each square, using a nail or other such object. Do not punch through the dough. The appearance you want is similar to that of a modern saltine cracker. Turn each square over and do the same thing to the other side.
  • “Place the squares on an ungreased cookie sheet in the oven and bake for 30 minutes. Turn each piece over and bake for another 30 minutes. The crackers should be slightly brown on both sides.”

And finally …

While not a meal by itself, honey is a great addition to a survival diet for a number of reasons. Not only is raw honey great for the body internally (and the taste buds!) but it also performs double-duty as a natural healing salve. Unfiltered raw honey in its most natural state boosts the immune system, provides antibacterial and antifungal protection, and is loaded with various minerals, vitamins and antioxidants.

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It cannot be stressed enough that these numerous benefits and longevity apply to only raw honey. Honey that has had additives added or has been heated to a high temperature doesn’t offer the same benefits. Some supermarkets or health stores will sell unprocessed, raw honey, but you can always find an apiary where you can buy your honey straight from the source.

For best results, honey should be stored in a cool, dry place in mason jars with secure lids. Ideally, the honey should be kept at room temperature but this only helps prevent crystallization. Raw honey is one of the only foods, if not the only one, that has no expiration date. A jar of honey was unearthed that was more than 5,000 years old and still deemed fit for human consumption!

Other foods with tremendously long expiration dates include sugar, raw maple syrup, white rice, beans, ghee and bouillon cubes. Even if you have a garden and livestock in the event of an emergency, stocking up on true survival foods will ensure you get plenty of variety during hard times.

What foods or advice would you add to the list? Share it in the section below:

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Stockpiling 101: Which Foods REALLY Have The Longest Shelf Life?

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How Long Will Your Food Stockpile REALLY Last?

Image source: Pixabay.com

Any thoughts about stockpiling foods in the event of a catastrophic emergency are dominated by two simple words: Shelf life. Some foods lose their nutritional value over time; others can become rancid or even dangerous if microbial or fungal growth invades the food. Curiously, there also are foods that have a shelf life measured in decades, if not centuries

We’re going to explore three general categories of foods that can be stored for various periods of time:

  1. Foods with an extremely long shelf life, even up to centuries.
  2. Foods with a very long shelf life (decades) due to their processing and packaging.
  3. Grocery store foods with a fairly long shelf life, six months to a year, or longer.

Foods With an Extremely Long Shelf Life

Some foods by their nature have surprisingly long shelf life if packaged and stored properly. Many are available at your local grocery store for a relatively low cost but you may want to consider repackaging or further sealing them if you plan to store them for any significant length of time. Here’s the top 10 long-term food storage champs:

1. Honey

A story about honey that’s often touted was the discovery by archaeologists of honey jars in an ancient Egyptian tomb.  The honey was carbon dated as 3,000 years old and was still food-safe and tasted just like honey.

2. Salt

If you can keep the moisture out of stored salt it will last indefinitely. Salt is a standard staple in any long-term food storage plan and is used in food preservation methods such as curing and pickling.

3. Sugar

Sugar possesses many of the characteristics of salt but here again, moisture is the enemy. If you can keep it hermetically sealed and perhaps add a moisture absorber, sugar also can keep indefinitely.

4. White rice

Stockpiling 101: Which Foods REALLY Have The Longest Shelf Life?

Image source: Pixabay.com

White rice can last up to 20 years if properly stored. As a staple of most diets around the world, it’s a must in any long-term storage plan. Just don’t assume you can buy a large bag at the grocery store keep it in the pantry. It needs to be carefully sealed and stored.

5. Whole wheat grains

Whole wheat grains are usually purchased through a supplier that specializes in long-term food storage. They are often sealed in large, foil packages and sometimes repackaged inside large plastic buckets.

The Easiest Way To Store A Month’s Worth Of Emergency Food!

The foil package is hermetically sealed to remove oxygen and prevent the permeation of moisture. If processed, packaged and stored properly it can last for decades. Remember that you’ll need a flour mill to further process any stored whole wheat grains.

6. Dried corn

Corn when properly dried and protected from moisture will last for decades. It’s another staple that provides significant nutritional value.

7. Baking soda

While it’s not a food source, its uses from baking to cleaning are many and varied. If kept dry it also will last indefinitely.

8. Instant coffee, cocoa powders and tea

If you succeed in keeping these ingredients dry they will survive for decades without losing potency or flavor.

9. Powdered milk

This staple will survive for up to 20 years. Moisture absorber packets are highly recommended when storing powdered milk for the long-term although some packaging solutions – such as in #10 cans – might not require them.

10. Bouillon products

This may seem a bit redundant with salt, but bouillon products have the added value of flavor. Most are chicken or beef flavored and the granular type tends to store better that bouillon cubes in the long run. With proper processing, packaging and storage they can last for decades as well.

Foods With a Very Long Shelf Life

Some companies today are in the business of specifically selecting, processing and packaging foods that will typically have a stable shelf life of 20 to 30 years if stored properly.

These are the some of the common foods packaged to have a very long shelf life:

  • Dried beans, 30 years
  • Rolled oats, 30 years
  • Pasta products, 30 years
  • Potato flakes, 30 years
  • Dehydrated fruit slices, 30 years
  • Dehydrated carrots, 20 years

These are great items to stockpile because you can be reasonably assured they will retain their integrity and nutritional value for years to come.

Foods With a Fairly Long Shelf Life

Some foods can last a relatively long time but it’s measured in months or a couple of years as opposed to decades. As a general rule, you should pay attention to the expiration dates on bottles, cans and boxes purchased at a grocery store. You can still eat the food after the expiration date, but there may be a loss of nutritional value. Also packages – such as boxes or bags – are more likely to allow compromise due to moisture or rodent invasion.

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Stockpiling 101: Which Foods REALLY Have The Longest Shelf Life?

Image source: Pixabay.com

If you are thinking about storing any oils for the long-term, regular olive oil is a hero with a shelf life of two years. Canned goods range from one to two years, and for some foods like tomatoes that are highly acidic, glass jars are the ideal package given the tendency of acidic tomatoes to compromise both metal and plastic packaging over a period of time.

If you want to adapt grocery store foods for long-term food storage you should seriously consider some packaging solutions that can allow you to protect and preserve these items. This includes using sealed cans, and both oxygen and moisture absorbers. Keep in mind you also can order from a reliable purveyor of long-term foods and buy in bulk.

An important consideration for the shelf life of any food is how it is processed, packaged, stored and rotated.

Processing

The way that any food is processed has a lot to do with shelf life. Typical processing approaches include dehydrating, freeze-drying, pasteurization, heat processing, curing and pickling. While all of these processes extend the shelf life of many foods, the nature of the food itself determines how long it will remain edible.

Packaging

The integrity of packaging is as important as the processing. Typical long-term food storage strategies involve packaging dried or dehydrated foods in metal, #10 cans that are hermetically sealed and often have oxygen and moisture absorbers enclosed.

Another long-term packaging solution involves the use of large, 5-gallon plastic buckets. This is usually used for bulk items such as white rice, flour, sugar, salt and other staples that someone wants to store in a large quantity. Make sure you inquire about the integrity of the seal on the lid. I had five gallons of sugar in storage for five years and when I open the lid, mildew had permeated the bucket. Not a single teaspoon was edible.

Storage

Storage has a direct effect on the duration of shelf life. The cooler the temperatures the longer the shelf life, but be careful to avoid freezing temperatures.

A dry environment is also important. Mildew can permeate the seal on some food containers, moisture can cause oxidation of metallic cans, and certain foods like grains can actually sprout if exposed to moisture over a period of time.

Darkness is important for any foods stored in glass jars, and in general advised because direct sunlight will raise temperatures.

Rotation

As I’ve noted, some foods have a shelf life measured in months. That really doesn’t qualify as long-term in the classical sense so you should practice “Eat what you store, store what you eat.” This means you should eat from your food stash and keep it organized so that you are always using the food that has been in storage the longest, first.

The Bottom Line

Do your homework. Long-term food storage requires a plan that not only assesses the foods you should store, but the number of people you plan to feed and for how long. It’s the duration that makes shelf life such a critical consideration.  As much as possible, rotate your stock of foods by eating what you store. If you simply want to store food and forget about it unless it’s needed in an emergency, make sure it’s packaged and stored properly and that you know its expiration date.

From your experience, which foods last the longest? Share your tips in the section below: 

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

Eating For Health!

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Eating For Health – Super Salads, Forbidden Rice, and Homemade Broth”
Karen Lynn “Lil’ Suburban Homestead

Eating For Health!On this episode we are having a discussion that is near and dear to our hearts – eating for health and some of the new best practices we are incorporating. For those of you that do not know us we’ve been on a journey with our health for years.

Eating for health means making some newer and healthier foods be staples in your diet and it does not always mean eating local but that will get discussed more in the show too. Three of our favorite foods we eat now are, Super Salads, Forbidden Rice, and Homemade Broth.

Eating For Health!If you are wanting to make some changes to or improve your health this will be a great show to help you become inspired as the path to eating for health is not easy.  If you are feeling like you are stuck in a Dead food diet we will share how we are adding spice to our meal planning literally.  No we are not nutritionists we are just sharing what is working for us and how we are both feeling better as a result of some of these changes.

Eating For Health!Food is the universal language we all understand and let’s face it we all have to eat but why not eat proactively for your health and eat healthy vibrant foods.  The Viking and myself will both weigh in on why we are personally making even more additional changes than we already had been doing.  I will be sharing some of our health goals for 2016 as well…this will be sure to be a show that will resonate with everyone.
Visit Lil’ Suburban Homestead HERE!

Join us for Lil’ Suburban Homestead “LIVE SHOW” every Thursday 9:00/Et 8:00Ct 6:00/Pt Go To Listen and Chat

Listen to this broadcast or download “Eating For Health!” in player below!

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The post Eating For Health! appeared first on The Prepper Broadcasting Network.

12 Favorite Comfort Foods You Want in Your Food Storage PLUS How to Store Them

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Why have boring food storage?  12 Favorite Comfort Foods You Want in Your Food Storage PLUS How to Store Them!Nobody wants to go through a hard time eating just beans and rice.  I’ve heard frequently that “if you’re hungry enough, you’ll eat anything.”  But why should you need to when you can have foods you love in your food storage?  Comfort foods are familiar.  They taste good and provide an emotional boost.  And who doesn’t want to be happy eating their food storage?  If you’re using it because you need it, you’re probably already stressed enough!  Bring on the comfort foods!  Here are twelve favorite comfort foods you want in your food storage, plus the best ways to store each one to keep them tasty and ready to eat when you want them!

1. Bread

Not too many meals go by here without someone eating bread with it!  Toast, sandwiches, rolls, breadsticks, pizza crust, scones (the western kind).  It’s all bread.

How to store it: 

  • Baked bread can be stored in the freezer for about 4 weeks.  Not too long, but not bad if you catch bread on sale or want to bake six loaves at a time and freeze some for later.
  • Purchase bread dough mixes.  Honeyville makes a really tasty scone (fry bread) mix, and Thrive Life has an amazing white or wheat dough mix.  Shelf life on these is about 3 years unopened.  For any of these mixes, you’ll need to store yeast as well.  Store yeast purchased at the grocery store in the freezer to prolong shelf life.
  • Learn to make bread from scratch and store the ingredients to make it.  Wheat, yeast, oil, and water will make the most basic bread.  Add salt, powdered milk, sugar, and dough conditioners like gluten flour to fancy it up a bit.  Store the ingredients in airtight, rodent proof containers like #10 cans, buckets, or Mylar bags in a bucket or barrel.  For shelf life of individual ingredients, see this Food Storage Shelf Life Chart.  Want a great bread recipe?  We love this one: 6 Grain Bread

2. Mashed potatoes and gravy

I know this is really two ingredients, but they surely go together well!  Not much better than a big pile of mashed potatoes with gravy spilling over them to warm the soul.

How to store it:

  • Potatoes from the store or garden can be stored in a cool, slightly moist environment for 3-6 months.
  • Potato flakes.  Already canned, like the mashed potatoes from Thrive Life, potato flakes store easily on the shelf for up to 25 years.  If you purchase boxed potato flakes at the store, you’ll want to repackage them in a Mylar bag or bucket to keep them fresh.
  • Gravy can be made from the drippings of meat or using broth made with bouillon.  You’ll want a thickener like corn starch or white flour to thicken it up.
  • Gravy mixes are also available.  Bechamel (white sauce), Veloute (chicken gravy), and Espagnole (beef gravy) are packaged to store for 10 years on the shelf.  Gravy packets can also be purchased at your local grocery store and stored by sealing in mason jars or in Mylar bags.

3. Cookies

Warm cookies from the oven!  Yum.  Chocolate chip, oatmeal, sugar cookies.  What’s your favorite?

How to store them:

  • Store bought cookies (off the shelf, not from the bakery) can be stored for up to 1 year by vacuum sealing them in mason jars.
  • Purchase cookie mixes.  Mixes from Thrive Life are packaged to have a shelf life of 3 years and include Classic Cookie Mix (for chocolate chip type cookies), Sugar Cookie Mix, and Coconut Macaroons.  To make boxed mixes last longer than their printed expiration date, repackage them in buckets or Mylar bags with oxygen absorbers.  MAKE SURE you read the directions for making the cookies from the mix so you have the necessary ingredients in your storage!  Some call for butter, some for eggs (you can substitute powdered eggs), some for oil, and some for just water.
  • Store the ingredients to make cookies.  Look for recipes that use oil or shortening rather than butter for longer storage life.  Store ingredients in air tight, pest proof packaging like #10 cans or food grade buckets.  For shelf life of ingredients see this Food Storage Shelf Life Chart.

4. Cakes

Cake in your food storage can help with celebrating special occasions like birthdays during hard times as well as make a quick treat for a potluck or school party!

How to store it:

  • Purchase cake mixes from the store.  To increase shelf life past the printed expiration date, repackage them into buckets or Mylar bags with oxygen absorbers.  Be sure you have the additional ingredients in your storage as well, usually oil, eggs (can use powdered eggs), and water.
  • Learn to make a cake from scratch and store the ingredients for cake.  This is a little more time consuming, but storing ingredients gives you a lot of flexibility in what you choose to make with them.  For shelf life of ingredients, see this Food Storage Shelf Life Chart.

5. Hard candies

Sugar is a quick pick me up, and one easy way to get snackable sugar in your storage is with hard candies.

How to store it:

6. Chocolate

Could the world exist without chocolate?  Available in a variety of forms, chocolate is one of my weaknesses!  You know I have some in my food storage.

How to store it:

  • Chocolate candy can be purchased (post-holiday sales are great for this!) and stored in the freezer or vacuum sealed in a mason jar using a vacuum sealer and jar sealer attachment.  This includes chocolate chips.
  • Hot cocoa.  Drinkable chocolate that’s also warm for those winter months or camping trips.  Stores very well on the shelf.
  • Brownie mix.  As with the cookie mixes, make sure you know what other ingredients you’ll need to store.  Thrive Life’s brownie mix has a three year shelf life and only requires adding water.  Boxed mixes from the store may need oil and/or eggs added (again, you can use powdered eggs).  Repackage boxed mixes in buckets or Mylar bags with oxygen absorbers to extend shelf life past the printed date.
  • Baking cocoa (this brand is my favorite!) adds the ability to make chocolate goodies like cake, brownies, breads, and cookies from your stored ingredients.

7. Ice cream

This is from my kids’ list, and actually one of the trickier food storage foods to store.  Tricky, but  not impossible!

How to store it:

8. Cheese

Cheese is a staple in most of our meals around here.  Macaroni and cheese, pizza, grilled cheese sandwiches, casseroles, burritos, and I’m sure that’s not all.  Cheese is right up there with chocolate in my opinion!

How to store it:

  • Waxed cheese is shelf stable and does not need refrigeration.  It gets super sharp quickly, so I’d recommend starting with mild cheese and eating it within 3 months.
  • Store block cheese in the freezer.  The texture sometimes gets a bit crumbly after defrosting, but if you’re using it shredded, it’s not too big a deal.
  • Buy freeze dried cheese.  Monterey Jack, Cheddar, Colby, Mozzarella, and even Parmesan.  After reconstituting, these cheeses melt just like their fresh counterparts.  20 year shelf life in the can.
  • Buy cheese powder.  If you’re a lover of macaroni and cheese or want cheese flavor in a casserole dish, cheese powder is one way to get it.  15 year shelf life in the can.
  • Learn to make your own cheese.  A learning curve here, but if you have access to the milk to make it, pick up a cheese making kit and give it a try!

9. Butter

For spreading on bread or making cookies, real butter just can’t be beat.

How to store it:

  • Butter stores fantastic in the freezer for 6+ months.  I keep an ever rotating stash there and have never had a problem.  Just put the box in the freezer and swap it to the refrigerator when you’re ready to start using it.
  • Butter powder makes a nice spread, but doesn’t work in baking like fresh butter.  It can be used to add butter flavor to your cooking though!  5 year shelf life in the can.
  • Canned butter.  Real butter, but shelf stable.  Do not, however, can your own butter.  Not safe.
  • Use the heavy cream powder to make butter in a churn or by shaking vigorously in a jar.  This is also a great option if you have access to fresh cream by owning a cow or living near a dairy.

10. Condiments

Almost every meal tastes better with some kind of condiment.  Ketchup, mustard, mayonnaise, salad dressing, steak sauce.  You probably have a favorite.

How to store it:

  • Purchase condiments and store on the shelf.  Almost all are shelf stable until they are opened.  Pay attention to expiration dates and rotate them into your regular eating.
  • Learn to make your own condiments and store or grow the ingredients.  Herbs, tomatoes, oil, sugar, and spices can make a variety of sauces.  Find a recipe for the condiment you love and start experimenting with making your own.

11. Pizza

Pizza!  What kid wouldn’t love to have pizza in an emergency?  Pizza is just four basic parts put together: bread, sauce, cheese, and optional toppings.

How to store it:

  • Bread.  See #1 above.
  • Sauce.  Store bottled pizza sauce.  Or the ingredients to make your own sauce (tomato sauce and spices).  Or this tomato sauce is really good and quick to mix up.
  • Cheese.  See #8 above.
  • Optional toppings.  Freeze dried vegetables and meats like sausage work great for topping pizzas, now and in a disaster.  Pizza meats like pepperoni and Canadian bacon purchased at the grocery store can also be stored in the freezer.

12. Peanut Butter

Filling, nutritious, and great on sandwiches or in cookies, peanut butter is a food storage staple.

How to store it:

  • Peanut butter stores on the shelf for up to 3 years.  Check expiration dates when you’re buying and purchase the jars with the furthest out expiration dates.  Rotate into your regular eating to keep your storage fresh.
  • Peanut butter powder also has a shelf life of 3 years.
  • Peanut flour can be mixed into peanut butter by adding sugar, salt, and oil.  Shelf life of 5 years and contains only the ingredients you put into it.

What comfort foods are you storing? Let me know in the comments!

For items that need baked like bread, pizza, cookies, and cakes, you’ll want a powerless baking method. A Sun Oven, dutch oven and coals, or HERC tea light oven would all work great.

For more nuts and bolts information like this on storing and using food storage, check out my book, Food Storage for Self-Sufficiency and Survival!

Keep preparing!
Angela

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