The following is a list of the most common mistakes that everyday people do when preparing for a disaster. That’s why it is extremely important to educate yourself on “Preparedness”, especially with food stores, by reading, talking to knowledgeable people and attend preparedness classes. I have covered all of these topics in previous articles so this will be a final review and reminder that I really want to stress.
Varieties of Foods – Canned, Dehydrated, Emergency rations, Freeze dried, MRE’s, Smoked meats, etc.
Extended Staples – From day one of the disaster to years after the disaster, have the types of foods on hand that will keep you, your family and/or survival group alive for the long haul.
Vitamins and Minerals – Your immunity system is a critical element in surviving a post disaster situation. If you have a weak immune system, you are very susceptible to increased infections and sickness from a number of external sources.
Quick & Easy / Psychological Foods – Keeping a positive mind set with your families and/or your survival group’s morale is a key factor in surviving for the long haul.
Balance – Just remember the Food Pyramid when planning for your Survival Food Stores.
Storage Containers – Quality, heavy-duty, food grade and Made in the good old USA. Have plenty on hand for ALL your survival food stores.
Use your Storage – It is very important to rotate for short term survival food store. That’s why it is crucial to write the date when you put it into storage. You definitely don’t want food well past its live expectancy and then get very sick after eating it in a post disaster survival situation.
Final Health Note
It is very important to remember that under any survival conditions the intake of protein foods must be modified in direct proportion to the availability of water. However plentiful the food, your intake must be reduced if water is scarce. For example, one volume of protein food will require two equivalent volumes of water for proper digestion and the elimination of waste. Carbohydrates, on the other hand, require substantially less water for their digestion. If a normally healthy, active person requires 3,000 calories a day, a non-active person under survival conditions could reduce their requirements to about 600 calories a day. If a person is well nourished and healthy initially, there will be little cause for alarm if the calorie intake is low to start with. A healthy person is capable of living three to four weeks without food as long as water is available.
This is the last of my articles on Food Storage Planning. I hope they were educational, informative and will help you prepare for a very uncertain future. I also hope you enjoy my other articles on Basic Survival Skill.