Showing posts with label Food Storage. Show all posts
Showing posts with label Food Storage. Show all posts
Saturday, March 17, 2012
Friday, January 27, 2012
Wednesday, October 5, 2011
How to Clean, Prepare and Fill a Water Barrel
Step 1: Before filling a water barrel make sure you clean it thoroughly before any other steps. You can safely clean a Food-(or Government-) Grade water container with dish soap and water. Another way to clean it is by adding 1 tsp of liquid house old chlorine bleach to 1 quart of water. Make sure all soap residue is out before filling the container with water.
Step 2: Fill container with regular tap water. Water from a chlorinated water supply doesn’t need further treatment if being stored in clean, food-grade containers. For wells or any non-chlorinated water, the supply should be treated with water preserver (Add 8 drops of for every gallon of water).
Step 3: Be sure to place the date on the water container so you know when you filled it, and when you’ll need to fill it, again. If you used chlorine treated water, rotate every 6 months. If you used water preserver or tablets rotate as often as the package indicates.
(Typically 4-5 years.)
Step 4: Store in a cool, dark place. It’s ideal to store water in a location where nothing in the home will be damaged if the container leaks. It’s also helpful to remember that you can improve the taste of the water by pouring it back and forth between containers before use.
h/t Andrea Sisco
Step 2: Fill container with regular tap water. Water from a chlorinated water supply doesn’t need further treatment if being stored in clean, food-grade containers. For wells or any non-chlorinated water, the supply should be treated with water preserver (Add 8 drops of for every gallon of water).
Step 3: Be sure to place the date on the water container so you know when you filled it, and when you’ll need to fill it, again. If you used chlorine treated water, rotate every 6 months. If you used water preserver or tablets rotate as often as the package indicates.
(Typically 4-5 years.)
Step 4: Store in a cool, dark place. It’s ideal to store water in a location where nothing in the home will be damaged if the container leaks. It’s also helpful to remember that you can improve the taste of the water by pouring it back and forth between containers before use.
h/t Andrea Sisco
Bulk Food/Supplies Sources
There are many sources of bulk foods, search the web for the ones that suit you taste, budget and shipping costs best.
Honeyville Grains: Grains, Wheat, Dehydrated Foods.
http://www.honeyvillegrain.com/
Harmony House Foods: Dehydrated Vegetables and more.
http://www.harmonyhousefoods.com//
Bulk Foods.com: Dehydrated (powdered) foods of all kinds.
http://www.bulkfoods.com/
Walton Feed: Grains, Dehydrated Food and lots of good information.
http://waltonfeed.com/
The Internet Grocer: Canned Meats, Butter and much more.
http://www.internet-grocer.net/index.htm
Emergency Essentials: Dehydrated Food and more.
http://beprepared.com/
Campbell’s Soup Recipes: Great collection of recipes using soup as a base.
http://www.campbellkitchen.com/Mealideas.aspx?rc=5
Canning Instructions: Canning and Pickling PDF’s from University of Georgia.
http://www.fcs.uga.edu/ext/pubs/food/canning.php
Freund Container: Source for Plastic Jugs and Buckets.
http://www.freundcontainer.com/
Freund Container for PETG Jugs:
http://www.freundcontainer.com/product.asp_Q_pn_E_34408_A_cn_E_58
US Plastics: Source for Plastic Jugs and Buckets.
http://www.usplastic.com/
Clorox Bleach: Source for sanitizing instructions.
http://www.clorox.com/products/faqs.php?prod_id=clb#faq2
Sorbent Systems: Oxygen Absorbers, Desiccants, Mylar Bags and more long term food storage information.
http://www.sorbentsystems.com/products.html
h/t Andrea Sisco
Honeyville Grains: Grains, Wheat, Dehydrated Foods.
http://www.honeyvillegrain.com/
Harmony House Foods: Dehydrated Vegetables and more.
http://www.harmonyhousefoods.com//
Bulk Foods.com: Dehydrated (powdered) foods of all kinds.
http://www.bulkfoods.com/
Walton Feed: Grains, Dehydrated Food and lots of good information.
http://waltonfeed.com/
The Internet Grocer: Canned Meats, Butter and much more.
http://www.internet-grocer.net/index.htm
Emergency Essentials: Dehydrated Food and more.
http://beprepared.com/
Campbell’s Soup Recipes: Great collection of recipes using soup as a base.
http://www.campbellkitchen.com/Mealideas.aspx?rc=5
Canning Instructions: Canning and Pickling PDF’s from University of Georgia.
http://www.fcs.uga.edu/ext/pubs/food/canning.php
Freund Container: Source for Plastic Jugs and Buckets.
http://www.freundcontainer.com/
Freund Container for PETG Jugs:
http://www.freundcontainer.com/product.asp_Q_pn_E_34408_A_cn_E_58
US Plastics: Source for Plastic Jugs and Buckets.
http://www.usplastic.com/
Clorox Bleach: Source for sanitizing instructions.
http://www.clorox.com/products/faqs.php?prod_id=clb#faq2
Sorbent Systems: Oxygen Absorbers, Desiccants, Mylar Bags and more long term food storage information.
http://www.sorbentsystems.com/products.html
h/t Andrea Sisco
Adding to the Basics, Bulk Food Storage Expanded. A Six Step Plan
Add some variety to your bulk food storage.
STEP 1:
IF I HAVE Wheat, Powdered Milk, Oil, Salt, Honey or Sugar, Water
I CAN MAKE Popped Wheat ,Steamed Wheat, Sprouted Wheat, Cooked Cracked Wheat, Tortillas
STEP 2
IF I ADD Yeast, Baking Powder, Powdered Eggs, Baking Soda
I CAN MAKE THESE ADDITIONS: Custards, Puddings, Pancakes, Cookies, Waffles, Muffins, English Muffins, German Pancakes, Crepes, Egg Noodles, Pasta, Breads, Biscuits, Crackers, Mayonnaise. A lot more options huh? Keep reading.
STEP 3:
IF I ADD Powdered Butter, Tomatoes, Powdered Cheese
I CAN MAKE THESE ADDITIONS: Meatless Dinners, Meatless Casseroles, Cream Sauces These really add flavor.
STEP 4:
IF I ADD Unflavored Gelatin, Canned Milk, Canned Fruits
I CAN MAKE THESE ADDITIONS: Jello Salads, Whipped Cream Desserts, Baby Formula, fruit dishes Mmm, now we have desserts.
STEP 5:
IF I ADD Soup Base, Rice, Legumes (Beans), Beef Broth, Chicken Broth, Alfalfa Seeds, Sesame Seeds
I CAN MAKE THESE ADDITIONS: Hearty Dinner Soups, Chili, Rice Puddings, Refried Beans, Rice Dishes, Fresh Sprouts, Gluten This would really expand your dinner menu in an emergency.
STEP 6:
IF I ADD Canned Meats, Dried Potatoes
I CAN MAKE THESE ADDITIONS: Dinners, Casseroles, Sandwiches. This may not sound like a lot but a meaty flavor can make all the difference.
STEP 7:
EXTRAS: Oats, Raisin, Nuts, Peanut Butter, Granola, Juices, Corn Starch, Soup Mixes, Spices & Flavorings, Lemon Powder or Juice, White Flour, Shortening or Margarine, Cream of Tartar, Junket Rennet Tablet, Molasses, Karo Syrup, etc. These are small things that you could do without but really add variety to your diet.
h/t Andrea Sisco
STEP 1:
IF I HAVE Wheat, Powdered Milk, Oil, Salt, Honey or Sugar, Water
I CAN MAKE Popped Wheat ,Steamed Wheat, Sprouted Wheat, Cooked Cracked Wheat, Tortillas
STEP 2
IF I ADD Yeast, Baking Powder, Powdered Eggs, Baking Soda
I CAN MAKE THESE ADDITIONS: Custards, Puddings, Pancakes, Cookies, Waffles, Muffins, English Muffins, German Pancakes, Crepes, Egg Noodles, Pasta, Breads, Biscuits, Crackers, Mayonnaise. A lot more options huh? Keep reading.
STEP 3:
IF I ADD Powdered Butter, Tomatoes, Powdered Cheese
I CAN MAKE THESE ADDITIONS: Meatless Dinners, Meatless Casseroles, Cream Sauces These really add flavor.
STEP 4:
IF I ADD Unflavored Gelatin, Canned Milk, Canned Fruits
I CAN MAKE THESE ADDITIONS: Jello Salads, Whipped Cream Desserts, Baby Formula, fruit dishes Mmm, now we have desserts.
STEP 5:
IF I ADD Soup Base, Rice, Legumes (Beans), Beef Broth, Chicken Broth, Alfalfa Seeds, Sesame Seeds
I CAN MAKE THESE ADDITIONS: Hearty Dinner Soups, Chili, Rice Puddings, Refried Beans, Rice Dishes, Fresh Sprouts, Gluten This would really expand your dinner menu in an emergency.
STEP 6:
IF I ADD Canned Meats, Dried Potatoes
I CAN MAKE THESE ADDITIONS: Dinners, Casseroles, Sandwiches. This may not sound like a lot but a meaty flavor can make all the difference.
STEP 7:
EXTRAS: Oats, Raisin, Nuts, Peanut Butter, Granola, Juices, Corn Starch, Soup Mixes, Spices & Flavorings, Lemon Powder or Juice, White Flour, Shortening or Margarine, Cream of Tartar, Junket Rennet Tablet, Molasses, Karo Syrup, etc. These are small things that you could do without but really add variety to your diet.
h/t Andrea Sisco
Tuesday, October 4, 2011
TEN FOODS NOT TO THROW AWAY
Sugar
Regardless of whether your sugar is white, brown or powdered, it will never spoil because it doesn't support bacterial growth. The challenge with sugar is to keep it from hardening into chunks. To keep sugar fresh, store it in an airtight container or seal it in a plastic bag. If your brown sugar is more like a brown rock, you can revive it with just a minute in the microwave on low heat.
If you have pure vanilla extract in the back of the cupboard, there's no need to throw it out because it lasts forever. It may be more expensive than its imitation counterpart, but its shelf life certainly outweighs the extra cost. Keep that vanilla flavor at its best by sealing the bottle after each use and storing it in a cool, dark place.
Rice
White, wild, jasmine, arborio and basmati rice all keep forever so there's no need to throw them out. Brown rice is the one exception because it has a higher oil content so store it in the refrigerator or freeze it to maximize its shelf life. Once you've opened a bag or box of rice, move it to an airtight container or resealable freezer bag to keep it fresh.
Corn starch
You can thicken gravies and sauces for years with just one box of corn starch because it keeps indefinitely. Store this kitchen staple in a cool, dry area and be sure to reseal it tightly after each use.
Honey
Whether you use it in your tea, on your toast or as an alternative sweetener, that jar of pure honey is good forever. It may get grainy or change color, but it's still safe to eat — and delicious — because its antibiotic properties keep it from spoiling. You can help keep it fresh by storing it in a cool area, and you can improve the quality of crystallized honey by placing the jar in warm water and stirring it until the grainy parts dissolve.
Hard liquor
Mixing drinks at your holiday party? There's no need to replace those decades-old bottles of gin and whisky. Distilled spirits like vodka, rum, whisky, tequila and gin don't ever spoil — even after opening. The taste, color or aroma may fade over time, but it'll hardly be noticeable. Keep the bottles tightly closed and store them in a cool area away from direct heat or sunlight.
Salt
The contents of your salt shaker will never spoil, regardless of whether it's basic table salt or sea salt. Simply store it in a cool, dry place and salt will keep indefinitely.
Corn syrup
If you come across a years-old bottle of corn syrup in your pantry, don't throw it out. This sweetener keeps indefinitely as long as you keep it sealed and store it in a cool, dry area.
Maple syrup
What good are pancakes or waffles without maple syrup? Luckily, this flavorful syrup will never spoil if you refrigerate it or freeze it. For long-term storage, seal it in an airtight plastic container and freeze it.
"The freezer is such a useful tool that can really save you money because there are very few foods that don't freeze well," says Janice Revell of
StillTasty.com.
Distilled white vinegar
This wonder product can be used for everything, from making marinades and salad dressings to cleaning house and doing laundry. But the best thing about distilled white vinegar is that it lasts for years. Simply close it tightly after each use and store the bottle in a cool, dark place.
h/t Sharon N Lance Palmer
Pure vanilla extract
Regardless of whether your sugar is white, brown or powdered, it will never spoil because it doesn't support bacterial growth. The challenge with sugar is to keep it from hardening into chunks. To keep sugar fresh, store it in an airtight container or seal it in a plastic bag. If your brown sugar is more like a brown rock, you can revive it with just a minute in the microwave on low heat.
If you have pure vanilla extract in the back of the cupboard, there's no need to throw it out because it lasts forever. It may be more expensive than its imitation counterpart, but its shelf life certainly outweighs the extra cost. Keep that vanilla flavor at its best by sealing the bottle after each use and storing it in a cool, dark place.
Rice
White, wild, jasmine, arborio and basmati rice all keep forever so there's no need to throw them out. Brown rice is the one exception because it has a higher oil content so store it in the refrigerator or freeze it to maximize its shelf life. Once you've opened a bag or box of rice, move it to an airtight container or resealable freezer bag to keep it fresh.
Corn starch
You can thicken gravies and sauces for years with just one box of corn starch because it keeps indefinitely. Store this kitchen staple in a cool, dry area and be sure to reseal it tightly after each use.
Honey
Whether you use it in your tea, on your toast or as an alternative sweetener, that jar of pure honey is good forever. It may get grainy or change color, but it's still safe to eat — and delicious — because its antibiotic properties keep it from spoiling. You can help keep it fresh by storing it in a cool area, and you can improve the quality of crystallized honey by placing the jar in warm water and stirring it until the grainy parts dissolve.
Hard liquor
Mixing drinks at your holiday party? There's no need to replace those decades-old bottles of gin and whisky. Distilled spirits like vodka, rum, whisky, tequila and gin don't ever spoil — even after opening. The taste, color or aroma may fade over time, but it'll hardly be noticeable. Keep the bottles tightly closed and store them in a cool area away from direct heat or sunlight.
Salt
The contents of your salt shaker will never spoil, regardless of whether it's basic table salt or sea salt. Simply store it in a cool, dry place and salt will keep indefinitely.
Corn syrup
If you come across a years-old bottle of corn syrup in your pantry, don't throw it out. This sweetener keeps indefinitely as long as you keep it sealed and store it in a cool, dry area.
Maple syrup
What good are pancakes or waffles without maple syrup? Luckily, this flavorful syrup will never spoil if you refrigerate it or freeze it. For long-term storage, seal it in an airtight plastic container and freeze it.
"The freezer is such a useful tool that can really save you money because there are very few foods that don't freeze well," says Janice Revell of
StillTasty.com.
Distilled white vinegar
This wonder product can be used for everything, from making marinades and salad dressings to cleaning house and doing laundry. But the best thing about distilled white vinegar is that it lasts for years. Simply close it tightly after each use and store the bottle in a cool, dark place.
h/t Sharon N Lance Palmer
Pure vanilla extract
Ten Things I Wish I Would Have Known
TEN THINGS I WISH I HAD KNOW ABOUT FOOD STORAGE 10 YEARS AGO by Self Sufficient if Ye Are Prepared Ye Shall Not Fear
I hate having to learn dumb lessons. Don’t you? As I’ve looked back and realized all the simple tricks and strategies I’ve learned over the last 10 years, I cringe at the thought of all of the money, time, anxiety, and energy I’ve wasted. So I decided to share them with you. You’re sure to learn something in this list! I hope you’ll learn from my mistakes NOW!
Yeast will last indefinitely if stored in your freezer! Outside the freezer it only lasts a year, but inside that freezing climate it lasts over 5 years—so far. When I use it in my bread, I just use it directly from the freezer into my bread dough with no problem. I cringe at the though of all of the yeast I’ve wasted over several years.
I can obtain food storage for FREE or better, and certainly inexpensively, if I just use coupons and an organized system! Now that’s really something to cringe about! I acquired a great deal of my food storage over the years from Costco, but now that I can get name brands for free or dirt cheap elsewhere, I figure I can’t afford to shop at Costco, thanks to coupons! It really IS worth using coupons. I can’t believe I was so pious to think that coupons were “beneath me.”
Cooking with a pressure cooker is a sanity saver. They are fast, nutritious, fuel friendly and SO easy to use! I wish I hadn’t been afraid of them way back when. I’m so grateful that a patient teacher showed me their merits!
Yes, you can CAN MEATS! And it’s the easiest thing in the world to can. Simply stuff the RAW meat into a mason jar with a bit of salt, put the clean lids on it, put the jars in your pressure canner for the recommended period of time, and VOILA! You have BETTER THAN CANNED meat. (The canned stuff you buy has been processed twice.) This meat will be SO tender, so juicy, and will save you a BUNDLE over the canned stuff! (Let’s see. Tastes better. 25% cheaper. Easy to do. Dang! I wish I could relive the last 10 years!)
Cheese wax is a God-send! I can have all of the REAL cheese I want if I simply use cheese wax to preserve it! The cheese will keep for 25 years using this method. Now I’ve got Swiss, Monterey Jack, Colby, Mozzarella, Parmesan, Cheddar, Gouda, Blue Cheese, and even a delicious smoked cheese literally sitting pretty in my food storage! If I had known about cheese wax 10 years ago, I would have made much better use of the cheese sales over the years and never tried that nasty processed stuff.
Preserving eggs that I buy from the store is a snap! After I wrote a lengthy article on egg preservation, I discovered that a quarter cup of warmed mineral oil, coated on my eggs that I buy from the grocery store works great. I then can store them pointed side down in a Styrofoam carton, in a cool, dry place. I don’t have to get the eggs FRESH from a farm. And I don’t have to stack them carefully in anything. How’s that for easy?! I have WHOLE, REAL eggs for up to 9 months! Forget the bran flakes, the paraffin wax, the salt storage. Just some mineral oil is PERFECT. WOW!
I never have to live without yummy chocolate again! I can buy all of the candy bars, Hershey kisses, chocolate chips, peanut M&Ms, Dove chocolates, Lindt chocolates, stuff them in a Mason jar, and with my trusty Food Saver jar attachment, seal their goodness for YEARS! (I like getting them on sale after a holiday) This also works for ANYTHING that doesn’t require refrigeration. When I open the jar years later, they still taste as fresh and yummy as they would have on the day I bought it!
ONLY store what you eat. If I don’t eat it, I won’t eat it, and thus it’s a waste of money. If you can’t eat wheat, DON’T store it. If you can’t stand the taste of powdered milk, store canned milk or soy milk instead. Fortunately I’ve learned to prepare all my oddball foods that weren’t previously in my regular diet, but it sure would have saved me some headaches if I had done things differently. If I store what I eat, the rotation is a cinch!
You can have meals already made, cooked, and stored in a Mason jar! You can bake bread, cake, cookies, casseroles, pudding, and more, in a Mason jar, seal it, and they will last for SEVERAL years! That way you don’t have to figure out how to cook up something every day while you’re enduring a crisis. Do it in comfort now, so you can live in comfort even in the worst of disasters!
Solar ovens are the bomb–not just in an emergency, but every single day the sun shines! I LOVE cooking in mine. I haven’t found anything that I can’t cook in it that doesn’t turn out wonderful! I’ve essentially tripled the life of the fuel that I have stored, since I won’t need to use any of it on cooking anymore except on cloudy or rainy days! Not having to worry or pay for a years supply of fuels such as propane, kerosene, fire wood or isopropyl alcohol, makes the price I would pay for a solar oven well worthwhile. So… like any woman, I bought two!
h/t Sharon N Lance Palmer
I hate having to learn dumb lessons. Don’t you? As I’ve looked back and realized all the simple tricks and strategies I’ve learned over the last 10 years, I cringe at the thought of all of the money, time, anxiety, and energy I’ve wasted. So I decided to share them with you. You’re sure to learn something in this list! I hope you’ll learn from my mistakes NOW!
Yeast will last indefinitely if stored in your freezer! Outside the freezer it only lasts a year, but inside that freezing climate it lasts over 5 years—so far. When I use it in my bread, I just use it directly from the freezer into my bread dough with no problem. I cringe at the though of all of the yeast I’ve wasted over several years.
I can obtain food storage for FREE or better, and certainly inexpensively, if I just use coupons and an organized system! Now that’s really something to cringe about! I acquired a great deal of my food storage over the years from Costco, but now that I can get name brands for free or dirt cheap elsewhere, I figure I can’t afford to shop at Costco, thanks to coupons! It really IS worth using coupons. I can’t believe I was so pious to think that coupons were “beneath me.”
Cooking with a pressure cooker is a sanity saver. They are fast, nutritious, fuel friendly and SO easy to use! I wish I hadn’t been afraid of them way back when. I’m so grateful that a patient teacher showed me their merits!
Yes, you can CAN MEATS! And it’s the easiest thing in the world to can. Simply stuff the RAW meat into a mason jar with a bit of salt, put the clean lids on it, put the jars in your pressure canner for the recommended period of time, and VOILA! You have BETTER THAN CANNED meat. (The canned stuff you buy has been processed twice.) This meat will be SO tender, so juicy, and will save you a BUNDLE over the canned stuff! (Let’s see. Tastes better. 25% cheaper. Easy to do. Dang! I wish I could relive the last 10 years!)
Cheese wax is a God-send! I can have all of the REAL cheese I want if I simply use cheese wax to preserve it! The cheese will keep for 25 years using this method. Now I’ve got Swiss, Monterey Jack, Colby, Mozzarella, Parmesan, Cheddar, Gouda, Blue Cheese, and even a delicious smoked cheese literally sitting pretty in my food storage! If I had known about cheese wax 10 years ago, I would have made much better use of the cheese sales over the years and never tried that nasty processed stuff.
Preserving eggs that I buy from the store is a snap! After I wrote a lengthy article on egg preservation, I discovered that a quarter cup of warmed mineral oil, coated on my eggs that I buy from the grocery store works great. I then can store them pointed side down in a Styrofoam carton, in a cool, dry place. I don’t have to get the eggs FRESH from a farm. And I don’t have to stack them carefully in anything. How’s that for easy?! I have WHOLE, REAL eggs for up to 9 months! Forget the bran flakes, the paraffin wax, the salt storage. Just some mineral oil is PERFECT. WOW!
I never have to live without yummy chocolate again! I can buy all of the candy bars, Hershey kisses, chocolate chips, peanut M&Ms, Dove chocolates, Lindt chocolates, stuff them in a Mason jar, and with my trusty Food Saver jar attachment, seal their goodness for YEARS! (I like getting them on sale after a holiday) This also works for ANYTHING that doesn’t require refrigeration. When I open the jar years later, they still taste as fresh and yummy as they would have on the day I bought it!
ONLY store what you eat. If I don’t eat it, I won’t eat it, and thus it’s a waste of money. If you can’t eat wheat, DON’T store it. If you can’t stand the taste of powdered milk, store canned milk or soy milk instead. Fortunately I’ve learned to prepare all my oddball foods that weren’t previously in my regular diet, but it sure would have saved me some headaches if I had done things differently. If I store what I eat, the rotation is a cinch!
You can have meals already made, cooked, and stored in a Mason jar! You can bake bread, cake, cookies, casseroles, pudding, and more, in a Mason jar, seal it, and they will last for SEVERAL years! That way you don’t have to figure out how to cook up something every day while you’re enduring a crisis. Do it in comfort now, so you can live in comfort even in the worst of disasters!
Solar ovens are the bomb–not just in an emergency, but every single day the sun shines! I LOVE cooking in mine. I haven’t found anything that I can’t cook in it that doesn’t turn out wonderful! I’ve essentially tripled the life of the fuel that I have stored, since I won’t need to use any of it on cooking anymore except on cloudy or rainy days! Not having to worry or pay for a years supply of fuels such as propane, kerosene, fire wood or isopropyl alcohol, makes the price I would pay for a solar oven well worthwhile. So… like any woman, I bought two!
h/t Sharon N Lance Palmer
USING PVC PIPE FOR FOOD STORAGE
If you seal one end of the pipe, then secure the other end with the screw on cap, put your food in vacuum sealed bags, there will be no smell escape. Smell shouldn't be able to escape from a vacuum sealed bag, otherwise it wouldn't be seale...d properly.
Refill and rebury when you empty one, fill it up with your newest dehydrated items.
Lots of people have things like pipe hanging out in their garages, that shouldn't raise alarms, unless you had a ton of them. We have used those for various outdoor crafty things, for specialized weight training and other things.
My first thought was using backyard flower beds in urban areas, no one thinks anything of you digging in your flower beds, then plant annuals over and around them.
These come in very small sizes to very large sizes. I am thinking perhaps the 8" diameter for me, and Home Depot will cut in different lenghths for you, just as they will for lumber.
Bury just under your freeze line, mine here is about 18", I think the water and sewer pipes are buried 2' here.
I am going to experiment with this, leave one 3 months or so and see what happens.
Some are using those large PVC pipes that you seal on one end and can screw cap on the other, after dehydrating foods and sealing in mylar bags, stuff all you can in the pipes and bury them. The pipes will keep the pests out, will not touch your food because you have it in mylar bags. If you choose to do this, according to the survivalist blog I read, don't use anything to mark the spot like pile of rocks or anything, but use landmarks like certain trees, large natural rock formations, etc. Any unnatural markings would also alert others that something is buried there. Some survivalists are using this method to spread food along their "escape" routes should they need to bugout and bury these foods within a normal 2 or 3 day walking distance from each other... oh I don't explain very well, but you get the picture. I don't want to spread mine around, but am thinking about the burial sites as this would be a very well protected weather and pest proof storage with temperature control storage!
And when you run out of storage space, put your most recent food storage items underground! Keep your logs, of course, and develop your own "code" for knowing what is stored at each underground place without revealing this to strangers or LE who may go through your papers.
What do you think?
If you seal one end of the pipe, then secure the other end with the screw on cap, put your food in vacuum sealed bags, there will be no smell escape. Smell shouldn't be able to escape from a vacuum sealed bag, otherwise it wouldn't be seale...d properly.Refill and rebury when you empty one, fill it up with your newest dehydrated items. Lots of people have things like pipe hanging out in their garages, that shouldn't raise alarms, unless you had a ton of them. We have used those for various outdoor crafty things, for specialized weight training and other things. My first thought was using backyard flower beds in urban areas, no one thinks anything of you digging in your flower beds, then plant annuals over and around them.These come in very small sizes to very large sizes. I am thinking perhaps the 8" diameter for me, and Home Depot will cut in different lenghths for you, just as they will for lumber. Bury just under your freeze line, mine here is about 18", I think the water and sewer pipes are buried 2' here.I am going to experiment with this, leave one 3 months or so and see what happens.
h/t Sharon N Lance Palmer
Refill and rebury when you empty one, fill it up with your newest dehydrated items.
Lots of people have things like pipe hanging out in their garages, that shouldn't raise alarms, unless you had a ton of them. We have used those for various outdoor crafty things, for specialized weight training and other things.
My first thought was using backyard flower beds in urban areas, no one thinks anything of you digging in your flower beds, then plant annuals over and around them.
These come in very small sizes to very large sizes. I am thinking perhaps the 8" diameter for me, and Home Depot will cut in different lenghths for you, just as they will for lumber.
Bury just under your freeze line, mine here is about 18", I think the water and sewer pipes are buried 2' here.
I am going to experiment with this, leave one 3 months or so and see what happens.
Some are using those large PVC pipes that you seal on one end and can screw cap on the other, after dehydrating foods and sealing in mylar bags, stuff all you can in the pipes and bury them. The pipes will keep the pests out, will not touch your food because you have it in mylar bags. If you choose to do this, according to the survivalist blog I read, don't use anything to mark the spot like pile of rocks or anything, but use landmarks like certain trees, large natural rock formations, etc. Any unnatural markings would also alert others that something is buried there. Some survivalists are using this method to spread food along their "escape" routes should they need to bugout and bury these foods within a normal 2 or 3 day walking distance from each other... oh I don't explain very well, but you get the picture. I don't want to spread mine around, but am thinking about the burial sites as this would be a very well protected weather and pest proof storage with temperature control storage!
And when you run out of storage space, put your most recent food storage items underground! Keep your logs, of course, and develop your own "code" for knowing what is stored at each underground place without revealing this to strangers or LE who may go through your papers.
What do you think?
If you seal one end of the pipe, then secure the other end with the screw on cap, put your food in vacuum sealed bags, there will be no smell escape. Smell shouldn't be able to escape from a vacuum sealed bag, otherwise it wouldn't be seale...d properly.Refill and rebury when you empty one, fill it up with your newest dehydrated items. Lots of people have things like pipe hanging out in their garages, that shouldn't raise alarms, unless you had a ton of them. We have used those for various outdoor crafty things, for specialized weight training and other things. My first thought was using backyard flower beds in urban areas, no one thinks anything of you digging in your flower beds, then plant annuals over and around them.These come in very small sizes to very large sizes. I am thinking perhaps the 8" diameter for me, and Home Depot will cut in different lenghths for you, just as they will for lumber. Bury just under your freeze line, mine here is about 18", I think the water and sewer pipes are buried 2' here.I am going to experiment with this, leave one 3 months or so and see what happens.
h/t Sharon N Lance Palmer
Monday, October 3, 2011
Dehydraing Ground Beef
* When dehydrating meat, it's VERY important to have a temperature control on your dehydrator to avoid bacteria growth. *
* Dehydrated foods are actually considered short-term storage, especially when kept at room temperature. *Their shelf life at room temperature can be a few weeks, and up to 12 months depending on storage conditions and type of food. *Longer if vacuum-sealed, and even longer yet if vacuum-sealed and kept in a freezer. *
* Store foods in small, user-friendly, amounts. *Every time you open a bag/jar, moisture is absorbed into the dried food which can cause mold to grow. *Check dehydrated foods often for mold and never use it if there is mold on it.
Karen Notes: *I'd suggest buying very lean cuts of beef and grinding your own to control the fat content and the size of the grind. *I'd also suggest storing the dehydrated meat in the refrigerator for short-term storage, and in the freezer for long-term storage. *The fat quickly goes rancid when kept at room temperature, especially if it's not vacuum-sealed. *No amount of preparation will remove all the fat. *This also goes for jerky made at home.
Personally, I'd avoid ground turkey (and do roast turkey cubes instead). *Ground turkey includes some of the skin from the bird. *There is more bacteria on the skin than you ever find in muscle meat. *(You don't want to know the numbers - it will gross you out....) *I wouldn't want to chance bacteria from commercial ground turkey - even though it's cooked first before you dehydrate it. *If you freshly ground your turkey and quickly prepared it WITHOUT any skin, that would be better than commercial ground turkey.
1 pound lean ground beef
Cook the beef until no traces of pink remain and it's well heated. *Drain all the fat, then rinse under hot water to remove as much fat as possible. *You can go one step more and place the cooked burger between several layers of paper towels and press down with a rolling pin to eleminate any remaining fat.
It's the fat at room temperature that goes rancid.
At this point you can also add dried herbs or spices if you'd like.
Line your trays with fruit leather sheets and then top these with the mesh sheets and place the burger on top in a single layer.
Blot the meat with a paper towel at least twice during drying. *Dry the cooked beef at 145°F for about 6-8 hours, or until it is HARD.
One pound beef weighs about 4 ounces dried.
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You can also dehydrate 1/2-inch cubes of cooked meat (beef, ham, bison, chicken, turkey, fish etc...) *It's a good use for leftover roast beef/turkey, etc. *A few more uses than jerkey. *Check your local library for books on the subject, including my favorite, Making & Using Dried Foods - by Phyllis Hobson.
* Dehydrated foods are actually considered short-term storage, especially when kept at room temperature. *Their shelf life at room temperature can be a few weeks, and up to 12 months depending on storage conditions and type of food. *Longer if vacuum-sealed, and even longer yet if vacuum-sealed and kept in a freezer. *
* Store foods in small, user-friendly, amounts. *Every time you open a bag/jar, moisture is absorbed into the dried food which can cause mold to grow. *Check dehydrated foods often for mold and never use it if there is mold on it.
Karen Notes: *I'd suggest buying very lean cuts of beef and grinding your own to control the fat content and the size of the grind. *I'd also suggest storing the dehydrated meat in the refrigerator for short-term storage, and in the freezer for long-term storage. *The fat quickly goes rancid when kept at room temperature, especially if it's not vacuum-sealed. *No amount of preparation will remove all the fat. *This also goes for jerky made at home.
Personally, I'd avoid ground turkey (and do roast turkey cubes instead). *Ground turkey includes some of the skin from the bird. *There is more bacteria on the skin than you ever find in muscle meat. *(You don't want to know the numbers - it will gross you out....) *I wouldn't want to chance bacteria from commercial ground turkey - even though it's cooked first before you dehydrate it. *If you freshly ground your turkey and quickly prepared it WITHOUT any skin, that would be better than commercial ground turkey.
1 pound lean ground beef
Cook the beef until no traces of pink remain and it's well heated. *Drain all the fat, then rinse under hot water to remove as much fat as possible. *You can go one step more and place the cooked burger between several layers of paper towels and press down with a rolling pin to eleminate any remaining fat.
It's the fat at room temperature that goes rancid.
At this point you can also add dried herbs or spices if you'd like.
Line your trays with fruit leather sheets and then top these with the mesh sheets and place the burger on top in a single layer.
Blot the meat with a paper towel at least twice during drying. *Dry the cooked beef at 145°F for about 6-8 hours, or until it is HARD.
One pound beef weighs about 4 ounces dried.
-----------------------------
You can also dehydrate 1/2-inch cubes of cooked meat (beef, ham, bison, chicken, turkey, fish etc...) *It's a good use for leftover roast beef/turkey, etc. *A few more uses than jerkey. *Check your local library for books on the subject, including my favorite, Making & Using Dried Foods - by Phyllis Hobson.
Got Milk?
There is no substitute for clean, raw milk. Science has not yet succeeded in providing, in the pasteurized variety, those essential qualities that are the only real foundation for a healthy child.
Unfortunately, many grossly distorted statements are made regarding our milk supply. If we are to believe the protagonists of the "Pasteurization of all milk at all costs Party", raw milk is as bad for us as rat poison. They don’t seem to remember the fact that the human race and raw milk has been around a long time before Pasteur was ever born, let alone heard of. Before pasteurization was the ‘norm’ things like IBS and Lactose Intolerance were very rare.
If we are to be compelled to drink pasteurized milk, we should at least understand what pasteurization means. It sets out to accomplish two things:
Destruction of certain disease carrying germs and the prevention of souring milk. These results are obtained by keeping the milk at a temp of 145 degrees to 150 degrees F for at least half an hour and then reducing the temp to not more than 55 degrees F.
Processing the Problem
The path that transforms healthy milk products into allergens and carcinogens begins with modern feeding methods. Instead of feeding fresh free grass, they focus on feeding high protein, soy based feeds and breeding methods to produce cows with abnormally large pituitary glands so that they produce 3x more milk than the old fashioned scrub cow. Because these cows are not eating what they were designed to eat naturally, they are not as healthy as they should be; they need antibiotics to keep them well.
Their milk is then pasteurized so that all the valuable enzymes are destroyed (lactase for the assimilation of lactose; galactase for the assimilation of galactose; phosphatase for the assimilation of calcium).
During the pasteurization process, all the bacteria that is contained in raw milk is destroyed. But what the Pasteurization pushers neglect to tell you is that pasteurization destroys vitamins, nutrients, and proteins as well. Studies on pasteurized milk have shown that it may cause illnesses such as listeria, salmonella, and E. coli.
While raw milk contains high amounts of calcium, the pasteurization of milk all but kills the calcium and other important ingredients. In addition, pasteurized milk has been known to cause allergic reactions and illnesses such as diabetes, asthma, ear infections, weight gain, osteoporosis, and other related diseases.
Literally dozens of other precious enzymes are destroyed in the pasteurization process. Without them, milk is very difficult for humans to digest. The human pancreas is not always able to produce these enzymes; over-stress of the pancreas can lead to diabetes and other diseases.
The butterfat of commercial milk is homogenized, subjecting it to rancidity.
The process of homogenizing of milk involves mixing the cream content into the milk itself. Where does the cream come from? Well, when you milk a cow the cream flows to the top. During the homogenization process, the fat from the cream is broken down so it is absorbed into the milk.
Many experts consider this process detrimental since studies indicate that when the fat is broken down, the enzyme known as xantine oxidase is released. This is a process of oxidation that occurs when the fat is exposed to air and increases the chances the milk will spoil. When this milk is ingested, it can penetrate the intestinal wall and cause damage to the arteries and heart, even resulting in heart disease and atherosclerosis.
Even worse, butterfat may be removed altogether. Skim milk is sold as a health food, but the truth is that butter fat is in milk for a reason.
Without it the body cannot absorb and utilize the vitamins and minerals in the water fraction of the milk. Along with valuable trace minerals and short chain fatty acids, butterfat is America’s best source of pre-formed Vitamin A.
Synthetic Vitamin D, known to be toxic to the liver, is added to replace the natural Vitamin D complex in butterfat. Butterfat also contains re-arranged acids which have strong anti-carcinogenic properties.
Non-fat dried milk is added to 1% and 2 % milk. Unlike the cholesterol in fresh milk, which plays a variety of health promoting roles, the cholesterol in non-fat dried milk is oxidized and it is this rancid cholesterol that promotes heart disease.
Like all spray dried products, non-fat dried milk has a high nitrite content. Non-fat dried milk and sweetened condensed milk are the principle dairy products in third world countries; use of ultra high temperature pasteurized milk is widespread in Europe.
Milk and refined sugar make 2 of the largest contributions to food induced ill health in our country. That may seem like an overly harsh statement, but when one examines the evidence, this is a reasonable conclusion.
The approval by the FDA of the use of BGH (Bovine Growth Hormone) by dairy farmers to increase their milk production only worsens the already sad picture.
BGH causes an increase in an insulin-like growth factor (IGF-1) in the milk of treated cows. IGF-1 survives milk pasteurization and human intestinal digestion. It can be directly absorbed into the human bloodstream, particularly in infants and young children.
It is highly likely that IGF-1 promotes the transformation of human breast cells to cancerous forms. IGF-1 is also a growth factor for already cancerous breast and colon cancer cells, promoting their progression and invasiveness. It is also possible for us to absorb the BGH directly from the milk. This will cause further IGF-1 production by our own cells.
BGH will also decrease the body fat of cows. Unfortunately, the body fat of cows is already contaminated with a wide range of carcinogens, pesticides, dioxin, and antibiotic residues. When the cows have less body fat, these toxic substances are then transported into the cows’ milk.
BGH also causes the cows to have an increase in breast infections for which they must receive additional antibiotics.
Prior to BGH, 38% of milk sampled nationally was already contaminated by illegal residues of antibiotics and animal drugs. This will only increase with the use of BGH. One can only wonder what the long term complications will be for drinking milk that has a 50% chance it is contaminated with antibiotics.
There is also a problem with a protein enzyme called xanthine oxidase, which is in cow’s milk. Normally, proteins are broken down once you digest them. However, when milk is homogenized, small fat globules surround the xanthine oxidase and it is absorbed intact into your blood stream. There is some very compelling research demonstrating clear associations with this absorbed enzyme and increased risks of heart disease.
Ear specialists frequently insert tubes into the ear drums of infants to treat recurrent ear infections. It has replaced the previously popular tonsillectomy to become the number one surgery in the country.
Unfortunately, most of these specialists don’t seem to ‘realize’ that over 50% of these children will improve dramatically and have no further ear infections if they just stop drinking their milk.
This is a real tragedy. There are some recent articles supporting the likelihood that most kids who have this procedure done will have long term hearing losses.
Many naturopaths strongly recommend that you discontinue your FDA approved milk products. If you find this difficult to do, start slowly, perhaps do a test run. Go a few weeks without consuming your FDA approved milk products and see if you notice any change in how you feel.
This would include ALL dairy, including skim milk and Lact-Aid milk, cheese, yogurt, and ice cream. If you feel better after several weeks you can attempt to rotate small amounts of one form of milk every four days.
You are probably wondering what will happen to your bones and teeth if you stop consuming milk. The majority of the world’s population takes in less than half the calcium that we Americans are told we need, and yet they have strong bones and healthy teeth.
Cow’s milk is rich in phosphorous which can combine with calcium and can prevent you from actually absorbing the calcium in milk. The milk protein also accelerates calcium excretion from the blood through the kidneys.
This is also true when you eat large amounts of meat and poultry products. Vegetarians will need about 50% less calcium than meat eaters because they lose much less calcium in their urine.
It is possible to obtain all your calcium needs from dark green veggies (after all, that’s where the cows get theirs from). The darker the green, the better..higher calcium content of the veggie. Cooked collard greens and kale are especially good. If you or your child is unable to take in large amounts of green veggies, you may want to supplement with Calcium Citrate.
It is much better than a simple calcium tablet. You can take about 1000 mg a day. For those who already suffer from osteoporosis, the best calcium supplement is microcrystalline hydroxypatite.
It is also important that you take vitamin D in the winter months, from November to March.
Normally your skin converts sunshine to vitamin D, but the sunshine levels in the winter are very low unless you live in places like Cali, Florida and Mexico.
Most people are not aware that the milk of most mammals varies considerably in its composition. For example, the milk of goats, elephants, cows, camels, wolves and walruses show marked differences, in their content of fats, protein, sugar and minerals. Each was designed to provide optimum nutrition to the young of the respective species. Each is different from human milk.
In general, most animals are exclusively breast-fed until they have tripled their birth weight, which in human infants usually occurs around the age of one year. In no mammalian species, except for humans and the (domesticated cat) is milk consumption continued after the weaning period. Calves thrive on cow milk. Cow’s milk is designed for calves.
Cows milk is the number one allergic food in this country. It has been well documented as a cause in diarrhea, cramping, bloating, gas, gastrointestinal bleeding, iron-deficiency anemia, skin rashes, atherosclerosis and even acne.
It is the primary cause of recurrent ear infections in children and has also been linked to insulin dependent diabetes, rheumatoid arthritis, infertility and leukemia.
The American Dairy Board has done a very effective job of marketing this product. Most people believe that they need to consume large, daily quantities of milk to achieve good health, but sadly the facts and the research prove that this is completely inaccurate.
Public Health officials and the NDC have worked together in this country to make it very difficult to obtain wholesome, fresh raw dairy products. Nevertheless, they can be found with a little bit of effort. In some states you can buy raw milk directly from farmers.
Pasteurization is undoubtedly beneficial in destroying dangerous germs, but it does more than that, it kills off harmless and useful germs too. By subjecting the milk to high temperatures, it destroys some nutritious constituents.
With regards to the prevention of souring, sour raw milk is very widely used. It is given to invalids, being easily digested, laxative in its properties and not unpleasant to take. But, after pasteurization, the lactic acid bacilli are killed. The milk cannot become sour and quickly decomposes, while undesirable germs multiply very quickly.
Pasteurization’s great claim to popularity is the widespread belief, fostered by its supporters that tuberculosis in children is caused by the harmful germs found in raw milk. Scientists have examined and tested thousands of milk samples, and experiments have been carried out on hundreds of animals in regard to this problem of disease carrying by raw milk. But the one vital fact that seems to have been completely missed is that it is CLEAN raw milk that is wanted. If this can be guaranteed, no other form of food for children can, or should, be allowed to take its place.
Dirty milk is like any other form of impure food—a definite menace. But Certified Grade A Milk, produced under Government supervision and guaranteed absolutely clean is available practically all over the country and is the dairy farmers answer to the pasteurization zealots.
Recent figures published regarding the spread of TB by milk show that over a period of 5 years, during which time 70 children belonging to a special organization, received a pint of raw milk daily, only one case of the disease occurred. During a similar period when pasteurized milk had been given, 14 cases were reported. “Resistance to tuberculosis increased in children fed raw milk instead of pasteurized, to the point that in five years only one case of pulmonary TB had developed, whereas in the previous five years, when children had been given pasteurized milk, 14 cases of pulmonary TB had developed.”
Besides destroying part of the vitamin C contained in raw milk and encouraging growth of harmful bacteria, pasteurization turns the sugar of milk, known as lactose, into beta-lactose, which is far more soluble and therefore more rapidly absorbed in the system, with the result that the child soon becomes hungry again.
Probably pasteurization’s worst offense is that it makes insoluble the major part of the calcium contained in raw milk. This frequently leads to rickets, bad teeth and nervous troubles, for sufficient calcium content is vital to children; and with the loss of phosphorus also associated with calcium, bone and brain formation suffer serious setbacks.
Pasteurization also destroys 20% of the iodine present in raw milk, causes constipation and generally takes from the milk its most vital qualities.
In the face of these facts, you may be wondering what the Pasteurization Party has to say.
Instead of compelling dealers to set up expensive machinery for turning raw milk into something that is definitely not what it sets out to be—a nutritious health giving food—let them encourage and offer help to the dairy farmers to produce clean, raw milk—that is milk pure to drink with all of its constituents unaltered.
Don’t waste your money on ‘organic milk’ anymore. This is truly a waste of your resources. Instead find real raw milk sources. Ideally you can find a local farmer who will be willing to sell this to you. Be sure to ask questions about the antibiotics that the cows are given and also about what their food source is.
If you find a farmer who is willing to sell raw milk, talk to him about restricting grains from the cows diet, this will help to improve the quality of the milk.
If you are unable to find a local dairy farmer who will cooperate with you. Check out
Http://www.realmilk.com/where.html
If you happen to be in an area where the Amish live, talk to them about it. If you live in the Chicago area, you can obtain raw milk from Michigan Amish farmers that bring it to the area every week or so.
Each state varies on its regulations regarding raw milk. In North Carolina it is legal for raw milk to be sold as long as it is for ‘pet use’. I suggest you check out what the regulations are for raw milk in your state.
Let’s talk a little bit more about BGH
The report that Monsanto and Fox TV didn’t want you to see. Published for the first time.
Jane Akre and Steve Wilson, a respected reporting team at WTTV, a Fox Network Station in Tampa, Florida, were fired from their jobs after refusing to broadcast what they knew and documented to be false and distorted information about Monsanto’s bovine growth hormone (BGH) — a genetically engineered product that has been linked to the proliferation of breast, prostate, and colon cancer cells in humans.
On August 28, 2000, a Florida jury unanimously decided that Akre had been fired for threatening to blow the whistle on Fox for pressuring her and Wilson to broadcast a false, distorted and slanted news report and awarded her $425,000 for lost wages and damages. Fox is appealing.
This is the first time that the script that got the reporters in trouble has appeared in print. This important document has been edited for length but not censored. For the full version, go to the website: http://www.foxbghsuit.com/
Recent research is beginning to confirm that dairy foods produced with Monsanto’s genetically-engineered Bovine Growth Hormone (BGH) may speed the growth of human breast and prostate cancers. Because of the extreme dangers from regular ingestion of such dairy foods, the Cancer Prevention Coalition and a research scientist issued a press release in March of 1998.
The Press Release read as follows:
Researcher Warns of Cancer Risk From BGH (non-organic) Dairy Foods
Sunday March 15, 1998
SOURCE: Cancer Prevention Coalition
Monsanto’s Hormonal Milk Poses Risks of Prostate Cancer, Besides Other Cancers, Warns Professor of Environmental Medicine at the University of Illinois School of Public Health
CHICAGO, March 15 /PRNewswire/ — The following was released today by Samuel S. Epstein, M.D., Professor Environmental Medicine, University of Illinois Chicago, School of Public Health:
As reported in a January 23, 1998 article in Science, men with high blood levels of the naturally occurring hormone insulin-like growth factor (IGF-1) are over four times more likely to develop full-blown prostate cancer than are men with lower levels. The report emphasized that high IGF-1 blood levels are the strongest known risk factor for prostate cancer, only exceeding that of a family history, and that reducing IGF-1 levels is likely to prevent this cancer. It was further noted that IGF-1 markedly stimulates the division and proliferation of normal and cancerous prostate cells and that it blocks the programmed self-destruction of cancer cells thus enhancing the growth and invasiveness of latent prostate cancer. These findings are highly relevant to any efforts to prevent prostate cancer, whose rates have escalated by 180% since 1950, which is now the most common cancer in non-smoking men with an estimated 185,000 new cases and 39,000 deaths in 1998.
While warning that increasing IGF-1 blood levels by treating the elderly with growth hormone (GH) to slow aging may increase risks of prostate cancer, the 1998 report appears unaware of the fact that the entire U.S. population is now exposed to high levels of IGF-1 in dairy products. In February 1995, the Food and Drug Administration approved the sale of unlabelled milk from cows injected with Monsanto’s genetically engineered bovine growth hormone, BGH, to increase milk production. As detailed in a January 1996 report in the International Journal of Health Services, BGH milk differs from natural milk chemically, nutritionally, pharmacologically and immuno-logically, besides being contaminated with pus and antibiotics resulting from mastitis induced by the biotech hormone.
Most critically, BGH milk is supercharged with high levels of abnormally potent IGF-1, up to 10 times the levels in natural milk and over 10 times more potent. IGF-1 resists pasteurization and digestion by stomach enzymes and is well absorbed across the intestinal wall. Still unpublished Monsanto tests, disclosed by FDA in summary form in 1990, showed that statistically significant growth stimulating effects were induced in organs of adult rats by feeding IGF-1 at the lowest dose levels for only two weeks. Drinking BGH milk would thus be expected to increase blood IGF-1 levels and to increase risks of developing prostate cancer and promoting its invasiveness. Apart from prostate cancer, multiple lines of evidence have also incriminated the role of IGF-1 as risk factors for breast, colon, and childhood cancers.
Faced with escalating rates of prostate and other avoidable cancers, FDA should withdraw its approval of BGH milk, whose sale benefits only Monsanto while posing major public health risks for the entire U.S. population. Failing early FDA action, consumers should demand explicit labeling and only buy BGH-free milk.
Therefore, the dangers were quite obvious many years ago when this information was presented to Monsanto. Instead, they chose to ignore it and force their BGH-dairy on the general population — unlabelled.
Dairy products from cows injected with Monsanto’s BGH have three frightening differences with those who are not injected:
Large Increases in the Hormone IGF-1
BGH-dairy induces a 70% to 1000% increase in the levels of the hormone, IGF-1. IGF-1 in dairy foods is not destroyed by digestion because it is protected by casein and by dairy’s buffering effect. At least some of this IGF-1 is absorbed into the body. IGF-1 stimulates the proliferation of cancer cells. Two recent studies showed that increased levels of IGF-1 in humans predict increased rates in breast cancer and prostate cancer. Ok now this is again from 1995-1998 and if you look back from that time period to now to how the numbers of prostate and breast cancer have risen dramatically, one can only conclude that this prediction was accurate.
“A recent article (Cancer Research, 55:2463-2469, June 1995) from Renato Baserga’s laboratory in Philadelphia has shown clearly that IGF-1 is required for the establishment and maintenance of tumors. The mechanism for this is that IGF-1 protects the cells from apoptosis (programmed cell death). IGF accelerates tumor growth and appears to affect the aggressiveness of tumors. As the IGF-1 level is decreased, cell death can take place. We are talking about IGF-1 levels of 10 nanogram per m1, i.e., 0.00001 milligram per ml.”
“My concern is that increases in such minute levels could readily enter the blood stream of individuals drinking milk from BGH treated cows. As an individual ages, indolent tumor cells do appear in various organs (breast, ovary, prostate, etc.) which grow slowly with the result that clinical cancer is not manifested until old age, or, in many cases, after the individual would have died of other causes. Stimulation of these cells by elevated levels of IGF-1 would result in clinical cancer in a decade or two or even less. Furthermore, these levels of IGF-1 could stimulate the progression and aggressiveness of childhood leukemias to a point that chemotherapy could not be effective, much less curative.”
“The widespread consumption of BGH supplemented milk is therefore an experiment on an unsuspecting population that could have horrendous consequences and overwhelm the health care system. The experiment would take one to three decades when it would be difficult to dismantle a well-entrenched BGH industry, and still have one to three decades’ worth of individuals in the pipeline. I can conceive of no animal experiments to test this and to provide hard data to predict the magnitude and time frame for this effect. The risk to benefit ratio of this experiment is clearly not in favor of the consumer.”
[George L. Tritsch, Cancer Research Scientist (Retired), August 7, 1995]
Despite the overwhelming danger for future generations, Monsanto has pushed ahead and forced BGH-dairy on the unsuspecting public. Sometimes, they put out scientifically inaccurate information to allay fears.
Some examples may include:
“There is more IGF-1 in saliva.” But it is destroyed by digestion because it is not protected by casein and by dairy’s buffering effect as is IGF-1 in dairy foods.
“A significant amount of IGF-1 is not absorbed.” As noted earlier, it only takes an extremely small level to cause problems.
“There is more IGF-1 in breast milk.” Autopsy studies have shown that 39% of women between 40 and 50 have clinically insignificant, undetectable breast cancer (while only ~1% are diagnosed with cancer). It normally takes so many decades for cancer to grow, that most (but not all) people die long before it would be detected. BGH-dairy would be expected to speed the growth of these undetectable cancers so that within a decade or two we will likely see huge increases in detectable cancers in persons over 40 years old. Infants generally do not yet have small cancers, so IGF-1 will cause cancer cell proliferation.
“IGF-1 levels from BGH-dairy would only increase by 1%.” This refers to bound IGF-1 and not the more potent, free-form IGF-1.
“IGF-1 is destroyed by pasteurization”. Wrong. Properly-conducted studies show an increase from pasteurization.
“IGF-1 levels from BGH-dairy is commonly found in cows in certain lactation periods.” Milk from cows is pooled in tanker trucks. Each individual cow has milk with different IGF-1 levels, but since they are mixed in tanker trucks and at the factory, the average intake of IGF-1 by consumers is somewhat stable. With BGH-dairy, these averages increase by a frightening 70% to 1000%.
BGH-Dairy Leads to Increased Antibiotic Residues in Dairy
Cows that are injected with the genetically-engineered hormone BGH are prone to sickness such as infections of the udder (mastitis). This leads to an increase in pus in the milk as well as antibiotic residues. While milk is checked for a few different antibiotics, the Government Accounting Office (GAO) has reported that milk with significant levels of antibiotics does get through to the consumer largely because the milk is checked for only a limited number of antibiotics. This will invariably lead to an increase in the number of antibiotic resistant diseases in children and adults.
BGH is not Destroyed by Pasteurization and Ends Up in Dairy Foods
Monsanto’s genetically-engineered BGH is different than normal BGH found in dairy foods.
“Earlier this month, five (5) scientists from Canada’s Health Protection Branch now report that they were pressured to approve BGH despite discovering that a key pre-approval study was misrepresented in a summary by Monsanto and further misrepresented by the FDA in the journal Science. In 1990, the FDA claimed that a study of BGH on rats showed that it “is not orally active in rats.” The FDA recently admitted to an Associated Press reporter that they did not examine the data of that study. The Canadian scientists examined the data and found that the 20-30% of the rats had primary antibody responses to orally ingested BGH. This shows that BGH (which differs from natural BGH) was absorbed. The male rats developed cysts and had prostate gland effects.”
http://www.ethicalinvesting.com/monsanto/news/10006.htm
What is particularly reprehensible is that Monsanto has reportedly threatened companies with lawsuits if they label their milk as being “BGH-free”! This means that children at school have no way to tell if they milk was produced by the use of BGH. They appear to be trying to prevent people from making up their own minds about what to ingest!
Raw Milk and Silver
These days we have no REAL silver coins in circulation. But you can buy “Silver Rounds” from any coin store. A “silver round” is one measured ounce of 99.9% silver. It’s cast to look something like a silver dollar. These days they cost under $20, but can be used over and over again.
Real silver is a natural germ fighter. In tests, silver has kept milk fresh for 2 – 10 extra days. A Silver Round can also be put into water dispensers to keep not only the water fresh but also the spout clean. Keep milk and water fresh the natural way, by putting a 99.9 % silver round in your storage containers.
Unfortunately, many grossly distorted statements are made regarding our milk supply. If we are to believe the protagonists of the "Pasteurization of all milk at all costs Party", raw milk is as bad for us as rat poison. They don’t seem to remember the fact that the human race and raw milk has been around a long time before Pasteur was ever born, let alone heard of. Before pasteurization was the ‘norm’ things like IBS and Lactose Intolerance were very rare.
If we are to be compelled to drink pasteurized milk, we should at least understand what pasteurization means. It sets out to accomplish two things:
Destruction of certain disease carrying germs and the prevention of souring milk. These results are obtained by keeping the milk at a temp of 145 degrees to 150 degrees F for at least half an hour and then reducing the temp to not more than 55 degrees F.
Processing the Problem
The path that transforms healthy milk products into allergens and carcinogens begins with modern feeding methods. Instead of feeding fresh free grass, they focus on feeding high protein, soy based feeds and breeding methods to produce cows with abnormally large pituitary glands so that they produce 3x more milk than the old fashioned scrub cow. Because these cows are not eating what they were designed to eat naturally, they are not as healthy as they should be; they need antibiotics to keep them well.
Their milk is then pasteurized so that all the valuable enzymes are destroyed (lactase for the assimilation of lactose; galactase for the assimilation of galactose; phosphatase for the assimilation of calcium).
During the pasteurization process, all the bacteria that is contained in raw milk is destroyed. But what the Pasteurization pushers neglect to tell you is that pasteurization destroys vitamins, nutrients, and proteins as well. Studies on pasteurized milk have shown that it may cause illnesses such as listeria, salmonella, and E. coli.
While raw milk contains high amounts of calcium, the pasteurization of milk all but kills the calcium and other important ingredients. In addition, pasteurized milk has been known to cause allergic reactions and illnesses such as diabetes, asthma, ear infections, weight gain, osteoporosis, and other related diseases.
Literally dozens of other precious enzymes are destroyed in the pasteurization process. Without them, milk is very difficult for humans to digest. The human pancreas is not always able to produce these enzymes; over-stress of the pancreas can lead to diabetes and other diseases.
The butterfat of commercial milk is homogenized, subjecting it to rancidity.
The process of homogenizing of milk involves mixing the cream content into the milk itself. Where does the cream come from? Well, when you milk a cow the cream flows to the top. During the homogenization process, the fat from the cream is broken down so it is absorbed into the milk.
Many experts consider this process detrimental since studies indicate that when the fat is broken down, the enzyme known as xantine oxidase is released. This is a process of oxidation that occurs when the fat is exposed to air and increases the chances the milk will spoil. When this milk is ingested, it can penetrate the intestinal wall and cause damage to the arteries and heart, even resulting in heart disease and atherosclerosis.
Even worse, butterfat may be removed altogether. Skim milk is sold as a health food, but the truth is that butter fat is in milk for a reason.
Without it the body cannot absorb and utilize the vitamins and minerals in the water fraction of the milk. Along with valuable trace minerals and short chain fatty acids, butterfat is America’s best source of pre-formed Vitamin A.
Synthetic Vitamin D, known to be toxic to the liver, is added to replace the natural Vitamin D complex in butterfat. Butterfat also contains re-arranged acids which have strong anti-carcinogenic properties.
Non-fat dried milk is added to 1% and 2 % milk. Unlike the cholesterol in fresh milk, which plays a variety of health promoting roles, the cholesterol in non-fat dried milk is oxidized and it is this rancid cholesterol that promotes heart disease.
Like all spray dried products, non-fat dried milk has a high nitrite content. Non-fat dried milk and sweetened condensed milk are the principle dairy products in third world countries; use of ultra high temperature pasteurized milk is widespread in Europe.
Milk and refined sugar make 2 of the largest contributions to food induced ill health in our country. That may seem like an overly harsh statement, but when one examines the evidence, this is a reasonable conclusion.
The approval by the FDA of the use of BGH (Bovine Growth Hormone) by dairy farmers to increase their milk production only worsens the already sad picture.
BGH causes an increase in an insulin-like growth factor (IGF-1) in the milk of treated cows. IGF-1 survives milk pasteurization and human intestinal digestion. It can be directly absorbed into the human bloodstream, particularly in infants and young children.
It is highly likely that IGF-1 promotes the transformation of human breast cells to cancerous forms. IGF-1 is also a growth factor for already cancerous breast and colon cancer cells, promoting their progression and invasiveness. It is also possible for us to absorb the BGH directly from the milk. This will cause further IGF-1 production by our own cells.
BGH will also decrease the body fat of cows. Unfortunately, the body fat of cows is already contaminated with a wide range of carcinogens, pesticides, dioxin, and antibiotic residues. When the cows have less body fat, these toxic substances are then transported into the cows’ milk.
BGH also causes the cows to have an increase in breast infections for which they must receive additional antibiotics.
Prior to BGH, 38% of milk sampled nationally was already contaminated by illegal residues of antibiotics and animal drugs. This will only increase with the use of BGH. One can only wonder what the long term complications will be for drinking milk that has a 50% chance it is contaminated with antibiotics.
There is also a problem with a protein enzyme called xanthine oxidase, which is in cow’s milk. Normally, proteins are broken down once you digest them. However, when milk is homogenized, small fat globules surround the xanthine oxidase and it is absorbed intact into your blood stream. There is some very compelling research demonstrating clear associations with this absorbed enzyme and increased risks of heart disease.
Ear specialists frequently insert tubes into the ear drums of infants to treat recurrent ear infections. It has replaced the previously popular tonsillectomy to become the number one surgery in the country.
Unfortunately, most of these specialists don’t seem to ‘realize’ that over 50% of these children will improve dramatically and have no further ear infections if they just stop drinking their milk.
This is a real tragedy. There are some recent articles supporting the likelihood that most kids who have this procedure done will have long term hearing losses.
Many naturopaths strongly recommend that you discontinue your FDA approved milk products. If you find this difficult to do, start slowly, perhaps do a test run. Go a few weeks without consuming your FDA approved milk products and see if you notice any change in how you feel.
This would include ALL dairy, including skim milk and Lact-Aid milk, cheese, yogurt, and ice cream. If you feel better after several weeks you can attempt to rotate small amounts of one form of milk every four days.
You are probably wondering what will happen to your bones and teeth if you stop consuming milk. The majority of the world’s population takes in less than half the calcium that we Americans are told we need, and yet they have strong bones and healthy teeth.
Cow’s milk is rich in phosphorous which can combine with calcium and can prevent you from actually absorbing the calcium in milk. The milk protein also accelerates calcium excretion from the blood through the kidneys.
This is also true when you eat large amounts of meat and poultry products. Vegetarians will need about 50% less calcium than meat eaters because they lose much less calcium in their urine.
It is possible to obtain all your calcium needs from dark green veggies (after all, that’s where the cows get theirs from). The darker the green, the better..higher calcium content of the veggie. Cooked collard greens and kale are especially good. If you or your child is unable to take in large amounts of green veggies, you may want to supplement with Calcium Citrate.
It is much better than a simple calcium tablet. You can take about 1000 mg a day. For those who already suffer from osteoporosis, the best calcium supplement is microcrystalline hydroxypatite.
It is also important that you take vitamin D in the winter months, from November to March.
Normally your skin converts sunshine to vitamin D, but the sunshine levels in the winter are very low unless you live in places like Cali, Florida and Mexico.
Most people are not aware that the milk of most mammals varies considerably in its composition. For example, the milk of goats, elephants, cows, camels, wolves and walruses show marked differences, in their content of fats, protein, sugar and minerals. Each was designed to provide optimum nutrition to the young of the respective species. Each is different from human milk.
In general, most animals are exclusively breast-fed until they have tripled their birth weight, which in human infants usually occurs around the age of one year. In no mammalian species, except for humans and the (domesticated cat) is milk consumption continued after the weaning period. Calves thrive on cow milk. Cow’s milk is designed for calves.
Cows milk is the number one allergic food in this country. It has been well documented as a cause in diarrhea, cramping, bloating, gas, gastrointestinal bleeding, iron-deficiency anemia, skin rashes, atherosclerosis and even acne.
It is the primary cause of recurrent ear infections in children and has also been linked to insulin dependent diabetes, rheumatoid arthritis, infertility and leukemia.
The American Dairy Board has done a very effective job of marketing this product. Most people believe that they need to consume large, daily quantities of milk to achieve good health, but sadly the facts and the research prove that this is completely inaccurate.
Public Health officials and the NDC have worked together in this country to make it very difficult to obtain wholesome, fresh raw dairy products. Nevertheless, they can be found with a little bit of effort. In some states you can buy raw milk directly from farmers.
Pasteurization is undoubtedly beneficial in destroying dangerous germs, but it does more than that, it kills off harmless and useful germs too. By subjecting the milk to high temperatures, it destroys some nutritious constituents.
With regards to the prevention of souring, sour raw milk is very widely used. It is given to invalids, being easily digested, laxative in its properties and not unpleasant to take. But, after pasteurization, the lactic acid bacilli are killed. The milk cannot become sour and quickly decomposes, while undesirable germs multiply very quickly.
Pasteurization’s great claim to popularity is the widespread belief, fostered by its supporters that tuberculosis in children is caused by the harmful germs found in raw milk. Scientists have examined and tested thousands of milk samples, and experiments have been carried out on hundreds of animals in regard to this problem of disease carrying by raw milk. But the one vital fact that seems to have been completely missed is that it is CLEAN raw milk that is wanted. If this can be guaranteed, no other form of food for children can, or should, be allowed to take its place.
Dirty milk is like any other form of impure food—a definite menace. But Certified Grade A Milk, produced under Government supervision and guaranteed absolutely clean is available practically all over the country and is the dairy farmers answer to the pasteurization zealots.
Recent figures published regarding the spread of TB by milk show that over a period of 5 years, during which time 70 children belonging to a special organization, received a pint of raw milk daily, only one case of the disease occurred. During a similar period when pasteurized milk had been given, 14 cases were reported. “Resistance to tuberculosis increased in children fed raw milk instead of pasteurized, to the point that in five years only one case of pulmonary TB had developed, whereas in the previous five years, when children had been given pasteurized milk, 14 cases of pulmonary TB had developed.”
Besides destroying part of the vitamin C contained in raw milk and encouraging growth of harmful bacteria, pasteurization turns the sugar of milk, known as lactose, into beta-lactose, which is far more soluble and therefore more rapidly absorbed in the system, with the result that the child soon becomes hungry again.
Probably pasteurization’s worst offense is that it makes insoluble the major part of the calcium contained in raw milk. This frequently leads to rickets, bad teeth and nervous troubles, for sufficient calcium content is vital to children; and with the loss of phosphorus also associated with calcium, bone and brain formation suffer serious setbacks.
Pasteurization also destroys 20% of the iodine present in raw milk, causes constipation and generally takes from the milk its most vital qualities.
In the face of these facts, you may be wondering what the Pasteurization Party has to say.
Instead of compelling dealers to set up expensive machinery for turning raw milk into something that is definitely not what it sets out to be—a nutritious health giving food—let them encourage and offer help to the dairy farmers to produce clean, raw milk—that is milk pure to drink with all of its constituents unaltered.
Don’t waste your money on ‘organic milk’ anymore. This is truly a waste of your resources. Instead find real raw milk sources. Ideally you can find a local farmer who will be willing to sell this to you. Be sure to ask questions about the antibiotics that the cows are given and also about what their food source is.
If you find a farmer who is willing to sell raw milk, talk to him about restricting grains from the cows diet, this will help to improve the quality of the milk.
If you are unable to find a local dairy farmer who will cooperate with you. Check out
Http://www.realmilk.com/where.html
If you happen to be in an area where the Amish live, talk to them about it. If you live in the Chicago area, you can obtain raw milk from Michigan Amish farmers that bring it to the area every week or so.
Each state varies on its regulations regarding raw milk. In North Carolina it is legal for raw milk to be sold as long as it is for ‘pet use’. I suggest you check out what the regulations are for raw milk in your state.
Let’s talk a little bit more about BGH
The report that Monsanto and Fox TV didn’t want you to see. Published for the first time.
Jane Akre and Steve Wilson, a respected reporting team at WTTV, a Fox Network Station in Tampa, Florida, were fired from their jobs after refusing to broadcast what they knew and documented to be false and distorted information about Monsanto’s bovine growth hormone (BGH) — a genetically engineered product that has been linked to the proliferation of breast, prostate, and colon cancer cells in humans.
On August 28, 2000, a Florida jury unanimously decided that Akre had been fired for threatening to blow the whistle on Fox for pressuring her and Wilson to broadcast a false, distorted and slanted news report and awarded her $425,000 for lost wages and damages. Fox is appealing.
This is the first time that the script that got the reporters in trouble has appeared in print. This important document has been edited for length but not censored. For the full version, go to the website: http://www.foxbghsuit.com/
Recent research is beginning to confirm that dairy foods produced with Monsanto’s genetically-engineered Bovine Growth Hormone (BGH) may speed the growth of human breast and prostate cancers. Because of the extreme dangers from regular ingestion of such dairy foods, the Cancer Prevention Coalition and a research scientist issued a press release in March of 1998.
The Press Release read as follows:
Researcher Warns of Cancer Risk From BGH (non-organic) Dairy Foods
Sunday March 15, 1998
SOURCE: Cancer Prevention Coalition
Monsanto’s Hormonal Milk Poses Risks of Prostate Cancer, Besides Other Cancers, Warns Professor of Environmental Medicine at the University of Illinois School of Public Health
CHICAGO, March 15 /PRNewswire/ — The following was released today by Samuel S. Epstein, M.D., Professor Environmental Medicine, University of Illinois Chicago, School of Public Health:
As reported in a January 23, 1998 article in Science, men with high blood levels of the naturally occurring hormone insulin-like growth factor (IGF-1) are over four times more likely to develop full-blown prostate cancer than are men with lower levels. The report emphasized that high IGF-1 blood levels are the strongest known risk factor for prostate cancer, only exceeding that of a family history, and that reducing IGF-1 levels is likely to prevent this cancer. It was further noted that IGF-1 markedly stimulates the division and proliferation of normal and cancerous prostate cells and that it blocks the programmed self-destruction of cancer cells thus enhancing the growth and invasiveness of latent prostate cancer. These findings are highly relevant to any efforts to prevent prostate cancer, whose rates have escalated by 180% since 1950, which is now the most common cancer in non-smoking men with an estimated 185,000 new cases and 39,000 deaths in 1998.
While warning that increasing IGF-1 blood levels by treating the elderly with growth hormone (GH) to slow aging may increase risks of prostate cancer, the 1998 report appears unaware of the fact that the entire U.S. population is now exposed to high levels of IGF-1 in dairy products. In February 1995, the Food and Drug Administration approved the sale of unlabelled milk from cows injected with Monsanto’s genetically engineered bovine growth hormone, BGH, to increase milk production. As detailed in a January 1996 report in the International Journal of Health Services, BGH milk differs from natural milk chemically, nutritionally, pharmacologically and immuno-logically, besides being contaminated with pus and antibiotics resulting from mastitis induced by the biotech hormone.
Most critically, BGH milk is supercharged with high levels of abnormally potent IGF-1, up to 10 times the levels in natural milk and over 10 times more potent. IGF-1 resists pasteurization and digestion by stomach enzymes and is well absorbed across the intestinal wall. Still unpublished Monsanto tests, disclosed by FDA in summary form in 1990, showed that statistically significant growth stimulating effects were induced in organs of adult rats by feeding IGF-1 at the lowest dose levels for only two weeks. Drinking BGH milk would thus be expected to increase blood IGF-1 levels and to increase risks of developing prostate cancer and promoting its invasiveness. Apart from prostate cancer, multiple lines of evidence have also incriminated the role of IGF-1 as risk factors for breast, colon, and childhood cancers.
Faced with escalating rates of prostate and other avoidable cancers, FDA should withdraw its approval of BGH milk, whose sale benefits only Monsanto while posing major public health risks for the entire U.S. population. Failing early FDA action, consumers should demand explicit labeling and only buy BGH-free milk.
Therefore, the dangers were quite obvious many years ago when this information was presented to Monsanto. Instead, they chose to ignore it and force their BGH-dairy on the general population — unlabelled.
Dairy products from cows injected with Monsanto’s BGH have three frightening differences with those who are not injected:
Large Increases in the Hormone IGF-1
BGH-dairy induces a 70% to 1000% increase in the levels of the hormone, IGF-1. IGF-1 in dairy foods is not destroyed by digestion because it is protected by casein and by dairy’s buffering effect. At least some of this IGF-1 is absorbed into the body. IGF-1 stimulates the proliferation of cancer cells. Two recent studies showed that increased levels of IGF-1 in humans predict increased rates in breast cancer and prostate cancer. Ok now this is again from 1995-1998 and if you look back from that time period to now to how the numbers of prostate and breast cancer have risen dramatically, one can only conclude that this prediction was accurate.
“A recent article (Cancer Research, 55:2463-2469, June 1995) from Renato Baserga’s laboratory in Philadelphia has shown clearly that IGF-1 is required for the establishment and maintenance of tumors. The mechanism for this is that IGF-1 protects the cells from apoptosis (programmed cell death). IGF accelerates tumor growth and appears to affect the aggressiveness of tumors. As the IGF-1 level is decreased, cell death can take place. We are talking about IGF-1 levels of 10 nanogram per m1, i.e., 0.00001 milligram per ml.”
“My concern is that increases in such minute levels could readily enter the blood stream of individuals drinking milk from BGH treated cows. As an individual ages, indolent tumor cells do appear in various organs (breast, ovary, prostate, etc.) which grow slowly with the result that clinical cancer is not manifested until old age, or, in many cases, after the individual would have died of other causes. Stimulation of these cells by elevated levels of IGF-1 would result in clinical cancer in a decade or two or even less. Furthermore, these levels of IGF-1 could stimulate the progression and aggressiveness of childhood leukemias to a point that chemotherapy could not be effective, much less curative.”
“The widespread consumption of BGH supplemented milk is therefore an experiment on an unsuspecting population that could have horrendous consequences and overwhelm the health care system. The experiment would take one to three decades when it would be difficult to dismantle a well-entrenched BGH industry, and still have one to three decades’ worth of individuals in the pipeline. I can conceive of no animal experiments to test this and to provide hard data to predict the magnitude and time frame for this effect. The risk to benefit ratio of this experiment is clearly not in favor of the consumer.”
[George L. Tritsch, Cancer Research Scientist (Retired), August 7, 1995]
Despite the overwhelming danger for future generations, Monsanto has pushed ahead and forced BGH-dairy on the unsuspecting public. Sometimes, they put out scientifically inaccurate information to allay fears.
Some examples may include:
“There is more IGF-1 in saliva.” But it is destroyed by digestion because it is not protected by casein and by dairy’s buffering effect as is IGF-1 in dairy foods.
“A significant amount of IGF-1 is not absorbed.” As noted earlier, it only takes an extremely small level to cause problems.
“There is more IGF-1 in breast milk.” Autopsy studies have shown that 39% of women between 40 and 50 have clinically insignificant, undetectable breast cancer (while only ~1% are diagnosed with cancer). It normally takes so many decades for cancer to grow, that most (but not all) people die long before it would be detected. BGH-dairy would be expected to speed the growth of these undetectable cancers so that within a decade or two we will likely see huge increases in detectable cancers in persons over 40 years old. Infants generally do not yet have small cancers, so IGF-1 will cause cancer cell proliferation.
“IGF-1 levels from BGH-dairy would only increase by 1%.” This refers to bound IGF-1 and not the more potent, free-form IGF-1.
“IGF-1 is destroyed by pasteurization”. Wrong. Properly-conducted studies show an increase from pasteurization.
“IGF-1 levels from BGH-dairy is commonly found in cows in certain lactation periods.” Milk from cows is pooled in tanker trucks. Each individual cow has milk with different IGF-1 levels, but since they are mixed in tanker trucks and at the factory, the average intake of IGF-1 by consumers is somewhat stable. With BGH-dairy, these averages increase by a frightening 70% to 1000%.
BGH-Dairy Leads to Increased Antibiotic Residues in Dairy
Cows that are injected with the genetically-engineered hormone BGH are prone to sickness such as infections of the udder (mastitis). This leads to an increase in pus in the milk as well as antibiotic residues. While milk is checked for a few different antibiotics, the Government Accounting Office (GAO) has reported that milk with significant levels of antibiotics does get through to the consumer largely because the milk is checked for only a limited number of antibiotics. This will invariably lead to an increase in the number of antibiotic resistant diseases in children and adults.
BGH is not Destroyed by Pasteurization and Ends Up in Dairy Foods
Monsanto’s genetically-engineered BGH is different than normal BGH found in dairy foods.
“Earlier this month, five (5) scientists from Canada’s Health Protection Branch now report that they were pressured to approve BGH despite discovering that a key pre-approval study was misrepresented in a summary by Monsanto and further misrepresented by the FDA in the journal Science. In 1990, the FDA claimed that a study of BGH on rats showed that it “is not orally active in rats.” The FDA recently admitted to an Associated Press reporter that they did not examine the data of that study. The Canadian scientists examined the data and found that the 20-30% of the rats had primary antibody responses to orally ingested BGH. This shows that BGH (which differs from natural BGH) was absorbed. The male rats developed cysts and had prostate gland effects.”
http://www.ethicalinvesting.com/monsanto/news/10006.htm
What is particularly reprehensible is that Monsanto has reportedly threatened companies with lawsuits if they label their milk as being “BGH-free”! This means that children at school have no way to tell if they milk was produced by the use of BGH. They appear to be trying to prevent people from making up their own minds about what to ingest!
Raw Milk and Silver
These days we have no REAL silver coins in circulation. But you can buy “Silver Rounds” from any coin store. A “silver round” is one measured ounce of 99.9% silver. It’s cast to look something like a silver dollar. These days they cost under $20, but can be used over and over again.
Real silver is a natural germ fighter. In tests, silver has kept milk fresh for 2 – 10 extra days. A Silver Round can also be put into water dispensers to keep not only the water fresh but also the spout clean. Keep milk and water fresh the natural way, by putting a 99.9 % silver round in your storage containers.
Seven Major Mistakes in Food Storage
“Considering conditions in the world,” a woman once told me, “my husband and I decided to put away some food storage. I bought twenty bags of wheat, some 60-pound cans of honey, and now all we have to do is get a couple of cases of dehydrated milk.”
“Do you know how to cook with your wheat?” I asked. “Oh,” she chuckled, “if we ever need the storage, I’ll learn how. Anyway, my kids only like white bread, and I don’t have a wheat grinder.”
She had just admitted every major misunderstanding about storing food (other than not storing anything at all). She’s not alone.
Essentials
Here are seven important concepts to remember when planning your food storage program.
1. Variety
Many people only store the four basic items: wheat, milk, honey, and salt. Most of us could not survive on such a diet for several reasons: a) Some people are allergic to wheat and may not be aware of it until they eat wheat meal after meal. b) Wheat may be too harsh for young children. They may be able to tolerate it in small amounts, but not as the main staple in their diet. c) Appetite fatigue—we get tired of eating the same foods over and over. Young children and older people are particularly susceptible.
The solution? Store wheat, become familiar with using it, and be sure to add other grains, particularly ones your family enjoys eating. Also store a variety of beans to add an array of color, texture, and flavor. Both whole grains and beans store well for long periods of time and are very inexpensive. Store flavorings such as tomato, bouillon, cheese, and onion. Put away a good supply of the spices that you like to cook with.
Flavorings and spices allow you to do many creative things with your grains and beans. Without them you are severely limited in the dishes you can create. Buy a good food storage cookbook, read it, and decide what your family really would eat. Notice the ingredients. This will help you know what to store.
2. Extended Staples
Never put all your eggs in one basket. Store dehydrated and/or freeze-dried foods as well as home-canned or store-bought canned goods. Makes sure you add cooking oil, shortening, baking powder, soda, yeast, and powdered eggs. You can’t cook even the most basic recipes without these items.
3. Vitamins
Vitamins are especially important if you have children, since children may not be able to store reserves of nutrients in their bodies as well as adults can. Most vital to your storage program are a good multivitamin, minerals, and vitamin C.
4. Quick-and-Easy and “Psychological Foods”
Quick-and-easy foods can help you through the times when you may be under too much stress to cope with preparing food, such as times of illness or in situations when you cannot safely make a fire. “No cook” foods such as freeze-dried foods are wonderful since they require almost no preparation. Other quick-and-easy foods are MREs (Meals Ready to Eat) and canned foods, such as chili and soup. “Psychological Foods” are goodies such as Jell-O, pudding, and hard candy. These may seem frivolous, but they can raise your spirits.
5. Balance
Too many people make the mistake of buying all their wheat, then buying all of another food storage item. Keep balance in mind as you build your storage. Buy a variety of items rather than a large quantity of one. If you suddenly needed to live on your present storage, you would fare better having a three-months’ supply of a variety of items rather than a year’s supply of two or three things.
6. Containers
Always store your bulk foods in food-grade storage containers. So often food is thrown away because it was susceptible to excessive sunlight, moisture, insects, or rodents. Use a food-grade plastic liner or metallized plastic bags—never use garbage bags—to line your plastic buckets.
7. Use Your Storage
Not knowing what to do with food storage is one of the biggest problems. It is vital that you and your family become familiar with the things you are storing. Learn to prepare these foods. This is not a skill you will want to acquire during a time of stress. A stressful situation is the worst time to dramatically change your diet. Learn how to prepare these foods and begin eating them!
Getting Started
If you have a limited budget, here are some things you can do that may cost you little or even nothing.
· Set aside a plot of land to grow some of your own food. For examples, tomatoes don’t take up much room. If you live in an apartment where gardens are not allowed, make a deal with a friend who has some idle ground in his or her yard or someone who owns a vacant lot. Share part of your crop. You can also grow plants in pots in a windowsill.
· Sprouting seeds cost pennies yet yield big dividends in quantity and nutrition. Sprouts make tasty additions to salads, sandwiches, soups, and stir-fry recipes. Sprouts are your fresh greens while you are waiting for your garden to mature.
· Cut down on waste. Plan a menu and stick to it. Buy in bulk. The extra is storage! Make sure you store extra or bulk items properly to avoid expensive waste.
· Budget a comfortable amount of money each week to use for your family’s preparedness and food storage plan. You’ll be amazed how fast your reserves grow.
· Can excess fruits and vegetables from your neighbors’ unwanted crops.
“Do you know how to cook with your wheat?” I asked. “Oh,” she chuckled, “if we ever need the storage, I’ll learn how. Anyway, my kids only like white bread, and I don’t have a wheat grinder.”
She had just admitted every major misunderstanding about storing food (other than not storing anything at all). She’s not alone.
Essentials
Here are seven important concepts to remember when planning your food storage program.
1. Variety
Many people only store the four basic items: wheat, milk, honey, and salt. Most of us could not survive on such a diet for several reasons: a) Some people are allergic to wheat and may not be aware of it until they eat wheat meal after meal. b) Wheat may be too harsh for young children. They may be able to tolerate it in small amounts, but not as the main staple in their diet. c) Appetite fatigue—we get tired of eating the same foods over and over. Young children and older people are particularly susceptible.
The solution? Store wheat, become familiar with using it, and be sure to add other grains, particularly ones your family enjoys eating. Also store a variety of beans to add an array of color, texture, and flavor. Both whole grains and beans store well for long periods of time and are very inexpensive. Store flavorings such as tomato, bouillon, cheese, and onion. Put away a good supply of the spices that you like to cook with.
Flavorings and spices allow you to do many creative things with your grains and beans. Without them you are severely limited in the dishes you can create. Buy a good food storage cookbook, read it, and decide what your family really would eat. Notice the ingredients. This will help you know what to store.
2. Extended Staples
Never put all your eggs in one basket. Store dehydrated and/or freeze-dried foods as well as home-canned or store-bought canned goods. Makes sure you add cooking oil, shortening, baking powder, soda, yeast, and powdered eggs. You can’t cook even the most basic recipes without these items.
3. Vitamins
Vitamins are especially important if you have children, since children may not be able to store reserves of nutrients in their bodies as well as adults can. Most vital to your storage program are a good multivitamin, minerals, and vitamin C.
4. Quick-and-Easy and “Psychological Foods”
Quick-and-easy foods can help you through the times when you may be under too much stress to cope with preparing food, such as times of illness or in situations when you cannot safely make a fire. “No cook” foods such as freeze-dried foods are wonderful since they require almost no preparation. Other quick-and-easy foods are MREs (Meals Ready to Eat) and canned foods, such as chili and soup. “Psychological Foods” are goodies such as Jell-O, pudding, and hard candy. These may seem frivolous, but they can raise your spirits.
5. Balance
Too many people make the mistake of buying all their wheat, then buying all of another food storage item. Keep balance in mind as you build your storage. Buy a variety of items rather than a large quantity of one. If you suddenly needed to live on your present storage, you would fare better having a three-months’ supply of a variety of items rather than a year’s supply of two or three things.
6. Containers
Always store your bulk foods in food-grade storage containers. So often food is thrown away because it was susceptible to excessive sunlight, moisture, insects, or rodents. Use a food-grade plastic liner or metallized plastic bags—never use garbage bags—to line your plastic buckets.
7. Use Your Storage
Not knowing what to do with food storage is one of the biggest problems. It is vital that you and your family become familiar with the things you are storing. Learn to prepare these foods. This is not a skill you will want to acquire during a time of stress. A stressful situation is the worst time to dramatically change your diet. Learn how to prepare these foods and begin eating them!
Getting Started
If you have a limited budget, here are some things you can do that may cost you little or even nothing.
· Set aside a plot of land to grow some of your own food. For examples, tomatoes don’t take up much room. If you live in an apartment where gardens are not allowed, make a deal with a friend who has some idle ground in his or her yard or someone who owns a vacant lot. Share part of your crop. You can also grow plants in pots in a windowsill.
· Sprouting seeds cost pennies yet yield big dividends in quantity and nutrition. Sprouts make tasty additions to salads, sandwiches, soups, and stir-fry recipes. Sprouts are your fresh greens while you are waiting for your garden to mature.
· Cut down on waste. Plan a menu and stick to it. Buy in bulk. The extra is storage! Make sure you store extra or bulk items properly to avoid expensive waste.
· Budget a comfortable amount of money each week to use for your family’s preparedness and food storage plan. You’ll be amazed how fast your reserves grow.
· Can excess fruits and vegetables from your neighbors’ unwanted crops.
Long Term Items you must have
GENERAL SUPPLIES - LONG TERM STORAGE
(Based on 4 people)
CAMPING GEAR
36 each Candles
200 each Fire Starters (jelly, ribbon, tablets, impregnated peat bricks, wax-coated pine cones, magnesium block, flint)
1 each First Aid Kit (see list)
1 each Fuel Refills (for each type, propane, sterno, diesel, gas)
2 each Fishing Kit
4 each Foam Mattress Pads (for under sleeping bags, swags, etc.)
4 cans Insect Repellent
1 each Kettle, huge, with lid (at least lobster pot size) for boiling water
18 each Light sticks (12 hour)
4 each Lighter (butane)
4 bottles Liquid Detergent for clothes and dish washing
1 each Mosquito Netting
4 each Plastic Sheeting or Tarps (waterproofing between sleeping bag and ground)
2 each Propane Lanterns and Extension Poles
2 each Propane Tank (20 lb or 9 Kg)
4 each Propane Wicks or Socks
1 each Portable Clothes Line and Pegs or Clothes Pins
2 each Prescriptions for current medications
2 each Sleeping Bag, Bedroll, Swag or Wool Blankets
1 each Snake Bite Kit
4 each Space Blankets (reflects up to 90% of your body heat and only weighs 20 oz)
2 each Tents (2 person)
5 each Trash Bags*
1 each Wash Board
1 each Wash Tub for laundry
10 boxes
waterproof Matches
* Purchase the heaviest, largest trash bags available for countless uses like an extra tent, emergency wind/rain protection or keeping pack and contents dry)
CARRYING ITEMS
4 each Backpack for supplies
4 each Fanny pack for short excursions
4 each Five Gallon Pail with Lid
4 each Water Canteen
CLOTHING
24 each Bandanas (inexpensive shield face, head cover, wash cloth, bandage, sanitary pad)
12 each Complete Change of Clothing* (3 for each person)
2 each Current Prescription Glasses
12 each Dust Masks
12 each Extra 3 sets of underwear (3 for each person)
1 each Gas Mask if you are living in one of the top 120 major cities
8 pair Heavy Socks for boots
4 each Rain Poncho OR Rubberized Parka and Rain Pants (oversized to layer clothing underneath; these are preferable over Rain Ponchos-offer more protection)
4 each Sturdy Boots
4 each Sunglasses
4 pair Tennis Shoes
4 pair Work Gloves, heavy duty
*Most people will need to consider seasonal changes. Every season, update your stored change of clothes for appropriate weather conditions. In winter, include coats, hats, gloves, thermal underwear, snow boots and clothes for layering.
COMMUNICATION ITEMS
1 set $1000. in cash and change (during times of disaster charge cards and checks will not be honored*
2 each Compass of good quality
6 each Notepad
2 each Map of your local area
4 each Pen
4 each Pencil
1 set Phone numbers and addresses of friends/family
1 set Pre-addressed, stamped postcards of friends and family out of state (if a disaster is widespread, you'll want to contact someone out of the area)
1 each Radio (solar, hand cranked or battery powered)
8 each Road Flares (these are not legal is Australia)
1 each Short-wave Radio (plus extra batteries)
12 each Signal Flares (these are not legal in Australia)
4 each Signal Mirror
4 each Signal Whistle
*Money is always hard to tuck away and pretend it isn't there, but in this instance, it is a necessity. One can't depend on merchants accepting credit cards during a crisis. Think about it. Whenever you make a purchase, it is always verified by a telephoned authorization number. If phone lines are down and these numbers are not obtainable, chances are your proposed purchase won't be allowed.
COOKING ITEMS
2 rolls Aluminum Foil, heavy weight
2 each Boning Knife
2 each Bread Loaf Pan
1 each Butcher Knife
1 each Camp Stove
1 each Can Opener, manual, heavy duty
1 each Corkscrew
6 each Dish Cloths
1 each Dutch Oven, large with lid, stainless steel or cast iron best*
Food/Water Supplies (see Long-Term Storage suggestions)
Fuel for Camp Stove (see Propane Tank listed in Camping Gear)
1 each Grater
1 each Grain Grinder, manual
1 each Hot Pad
6 each Melamine Plates and Cups (aluminum gets too hot)
1 each Metal Coffee Maker or Billy Can
1 each Mixing Bowl, Large
1 each Mixing Bowl, Small
2 each Pancake Turners, metal not plastic
1 each Paring Knife
1 roll Plastic Wrap
2 each Quart Containers with Lids (for purifying water, you need 2 so water can be poured back and forth to re-oxygenate)
1 each Sauce Pan, large with lid, stainless steel or cast iron best*
1 each Sauce Pan, small with lid, stainless steel or cast iron best*
1 each Spoons, Metal
2 each Spoons, Wooden
1 each Skillet, large with lid, stainless steel or cast iron best*
5 pkgs Water Purifying Tablets (50 count)
2 each Water Purification System (see article water purifiers)
2 boxes Ziploc Freezer Bags, gallon
2 boxes Ziploc Freezer Bags, quart
*If you elect to cook outside, cover food to guard against insects. In Australia there are nasty blowflies (blowies in OZ speak) which do rather rude things (lay maggot eggs) in any meat, given the chance. Using lids will also expedite cooking and water boiling times which reduces fuel consumption.
INFANT SUPPLIES
3 sets Baby Clothes
2 bottles Baby Powder
2 bottles Baby Wash
2 each Blankets
3 each Bottles
26 boxes Diapers, disposable (24 count)
1 bottle Diaper Rash Ointment
? cans Formula
2 bottles Lotion
1 each Teething Ring
2 boxes Towelettes, Premoistened
Toys
LATRINE AND GENERAL HYGIENE
12 pair Surgical Gloves (these are inexpensive and can be obtained in discount stores)
1 each Camping Potty
2 bottles Disinfectant
3 gallons Liquid Bleach and Eye Dropper
4 bottles Liquid Detergent for clothes and dish washing
4 each Sponges
2 boxes Steel Wool Pads like Brillo
40 rolls Toilet Paper, rolls flattened
2 boxes Towelettes, Premoistened (in addition to ones for infants)
120 each Trash Bags, large (for human waste and misc. rubbish)
4 bottles Vinegar
MISCELLANEOUS
1 each Bible
1 each Board Games: Scrabble, Monopoly, Chess, Backgammon, Checkers
8 each Books for pleasure
1 set Certified Copies of:
Ammunition,appropriate to and if firearm is selected
1 each Clock, wind-up manually like Big Ben and Baby Ben
2 each Firearm, (pistol and rifle recommended, personal choice item, see Firearms Page if you don't know where to start)
1 each Hunting Knife
2 decks Playing Cards
1 each Magnifying Glass
1 box Paper Clips, assorted sizes
1 box Rubber Bands, assorted sizes
1 box Safety Pins, assorted sizes
1 each Dare To Prepare book
PERSONAL HYGIENE
1 bottle After Shave
2 months Birth Control
2 bottles Body/Hand Lotion
4 each Comb and Brush
1 set Cosmetics
2 each Dental Floss
2 bottles Body/Hand Lotion
4 each Comb and Brush
1 each Cosmetics
2 each Dental Floss
4 each Deodorant
3 bottles Liquid Soap for personal washing
1 box Panty Liners
1 bottle Perfume
3 pkgs Razor Blades (10 count)
3 bottles Shampoo
1 box Tampons/Sanitary napkins
4 each Toothbrush
3 tubes Toothpaste
1 each Tweezers, pointed
8 each Wash Cloths & Towels
PET CARE
18 each Chew Bones
10 bags Dog Food, dry (4 Kg or 10 Lb each)
2 each Food Bowl
2 each Leash and Collar
2 each Muzzles
5 bags Litter
1 each Litter Box
1 pkg Litter Box Liners
2 each Toys
1 each Water Bowl
? gallons Water*, one gallon per dog per day. For a cat, it is about 1 pint.
*(Even if it is a small animal, plan on the unexpected. SOMEBODY will undoubtedly spill their day's ration and the pet's water can be used in emergency.)
SENIOR CARE
2 each Batteries for Wheelchairs and Hearing Aids
1 each Crutches or Walkers, Tips and Pads
2 boxes Denture Care Items
1 spare Eye Glasses
2 months Heart or Blood Pressure Medications
2 months Prescriptions
Special Dietary Items
3 sets Warmer Clothing (generally the elderly have trouble with poor blood circulation and get cold easier)
TOOLS & HANDYMAN ITEMS
2 each
ABC Fire Extinguisher (check for expiration date)
1 each Axe
6 each Bungee Straps (variety of lengths)
1 each Bush or Tree Saw
1 set Buttons, assorted sizes
1 each Crowbar
1 each Drill, Hand-operated
3 rolls Duct Tape
4 each Flashlight (extra batteries, spare bulbs)
1 each Generator, diesel preferably 5 KW
1 each Hammer
1 each Hatchet
1 roll Masking Tape (for labeling, etc)
1 box Nails, assorted sizes
1 pkg Needles and Thread, assorted "eye" sizes
1 box Pins
1 each Pliers, needle nose
1 each Pliers, regular
1 each Post Hole Digger, auger type
100' (30m)
Rope, Nylon
1 each Scissors
1 each Screwdriver, Phillips
1 each Screwdriver, Flat Head
1 each Shovel, Rounded V-shaped for digging
1 each Sledgehammer
1 each Staple Gun and Staples
1 each Swiss Army Knife
100' (30m)
Twine or Heavy String
1 each Vice Grips
1 each Wire Cutters
1 each Wench and Cable, manual
1 each Wrench
(Based on 4 people)
CAMPING GEAR
36 each Candles
200 each Fire Starters (jelly, ribbon, tablets, impregnated peat bricks, wax-coated pine cones, magnesium block, flint)
1 each First Aid Kit (see list)
1 each Fuel Refills (for each type, propane, sterno, diesel, gas)
2 each Fishing Kit
4 each Foam Mattress Pads (for under sleeping bags, swags, etc.)
4 cans Insect Repellent
1 each Kettle, huge, with lid (at least lobster pot size) for boiling water
18 each Light sticks (12 hour)
4 each Lighter (butane)
4 bottles Liquid Detergent for clothes and dish washing
1 each Mosquito Netting
4 each Plastic Sheeting or Tarps (waterproofing between sleeping bag and ground)
2 each Propane Lanterns and Extension Poles
2 each Propane Tank (20 lb or 9 Kg)
4 each Propane Wicks or Socks
1 each Portable Clothes Line and Pegs or Clothes Pins
2 each Prescriptions for current medications
2 each Sleeping Bag, Bedroll, Swag or Wool Blankets
1 each Snake Bite Kit
4 each Space Blankets (reflects up to 90% of your body heat and only weighs 20 oz)
2 each Tents (2 person)
5 each Trash Bags*
1 each Wash Board
1 each Wash Tub for laundry
10 boxes
waterproof Matches
* Purchase the heaviest, largest trash bags available for countless uses like an extra tent, emergency wind/rain protection or keeping pack and contents dry)
CARRYING ITEMS
4 each Backpack for supplies
4 each Fanny pack for short excursions
4 each Five Gallon Pail with Lid
4 each Water Canteen
CLOTHING
24 each Bandanas (inexpensive shield face, head cover, wash cloth, bandage, sanitary pad)
12 each Complete Change of Clothing* (3 for each person)
2 each Current Prescription Glasses
12 each Dust Masks
12 each Extra 3 sets of underwear (3 for each person)
1 each Gas Mask if you are living in one of the top 120 major cities
8 pair Heavy Socks for boots
4 each Rain Poncho OR Rubberized Parka and Rain Pants (oversized to layer clothing underneath; these are preferable over Rain Ponchos-offer more protection)
4 each Sturdy Boots
4 each Sunglasses
4 pair Tennis Shoes
4 pair Work Gloves, heavy duty
*Most people will need to consider seasonal changes. Every season, update your stored change of clothes for appropriate weather conditions. In winter, include coats, hats, gloves, thermal underwear, snow boots and clothes for layering.
COMMUNICATION ITEMS
1 set $1000. in cash and change (during times of disaster charge cards and checks will not be honored*
2 each Compass of good quality
6 each Notepad
2 each Map of your local area
4 each Pen
4 each Pencil
1 set Phone numbers and addresses of friends/family
1 set Pre-addressed, stamped postcards of friends and family out of state (if a disaster is widespread, you'll want to contact someone out of the area)
1 each Radio (solar, hand cranked or battery powered)
8 each Road Flares (these are not legal is Australia)
1 each Short-wave Radio (plus extra batteries)
12 each Signal Flares (these are not legal in Australia)
4 each Signal Mirror
4 each Signal Whistle
*Money is always hard to tuck away and pretend it isn't there, but in this instance, it is a necessity. One can't depend on merchants accepting credit cards during a crisis. Think about it. Whenever you make a purchase, it is always verified by a telephoned authorization number. If phone lines are down and these numbers are not obtainable, chances are your proposed purchase won't be allowed.
COOKING ITEMS
2 rolls Aluminum Foil, heavy weight
2 each Boning Knife
2 each Bread Loaf Pan
1 each Butcher Knife
1 each Camp Stove
1 each Can Opener, manual, heavy duty
1 each Corkscrew
6 each Dish Cloths
1 each Dutch Oven, large with lid, stainless steel or cast iron best*
Food/Water Supplies (see Long-Term Storage suggestions)
Fuel for Camp Stove (see Propane Tank listed in Camping Gear)
1 each Grater
1 each Grain Grinder, manual
1 each Hot Pad
6 each Melamine Plates and Cups (aluminum gets too hot)
1 each Metal Coffee Maker or Billy Can
1 each Mixing Bowl, Large
1 each Mixing Bowl, Small
2 each Pancake Turners, metal not plastic
1 each Paring Knife
1 roll Plastic Wrap
2 each Quart Containers with Lids (for purifying water, you need 2 so water can be poured back and forth to re-oxygenate)
1 each Sauce Pan, large with lid, stainless steel or cast iron best*
1 each Sauce Pan, small with lid, stainless steel or cast iron best*
1 each Spoons, Metal
2 each Spoons, Wooden
1 each Skillet, large with lid, stainless steel or cast iron best*
5 pkgs Water Purifying Tablets (50 count)
2 each Water Purification System (see article water purifiers)
2 boxes Ziploc Freezer Bags, gallon
2 boxes Ziploc Freezer Bags, quart
*If you elect to cook outside, cover food to guard against insects. In Australia there are nasty blowflies (blowies in OZ speak) which do rather rude things (lay maggot eggs) in any meat, given the chance. Using lids will also expedite cooking and water boiling times which reduces fuel consumption.
INFANT SUPPLIES
3 sets Baby Clothes
2 bottles Baby Powder
2 bottles Baby Wash
2 each Blankets
3 each Bottles
26 boxes Diapers, disposable (24 count)
1 bottle Diaper Rash Ointment
? cans Formula
2 bottles Lotion
1 each Teething Ring
2 boxes Towelettes, Premoistened
Toys
LATRINE AND GENERAL HYGIENE
12 pair Surgical Gloves (these are inexpensive and can be obtained in discount stores)
1 each Camping Potty
2 bottles Disinfectant
3 gallons Liquid Bleach and Eye Dropper
4 bottles Liquid Detergent for clothes and dish washing
4 each Sponges
2 boxes Steel Wool Pads like Brillo
40 rolls Toilet Paper, rolls flattened
2 boxes Towelettes, Premoistened (in addition to ones for infants)
120 each Trash Bags, large (for human waste and misc. rubbish)
4 bottles Vinegar
MISCELLANEOUS
1 each Bible
1 each Board Games: Scrabble, Monopoly, Chess, Backgammon, Checkers
8 each Books for pleasure
1 set Certified Copies of:
- wills
- birth, death, marriage certificates and divorce decrees
- house and life insurance policies
- inventory of valuable household items
- deeds and contracts
- stocks and bonds
- charge card account numbers and their "lost or stolen" notification numbers
- bank account numbers
- medical records including immunizations
- social security numbers
- passports, where pertinent for each family member
Ammunition,appropriate to and if firearm is selected
1 each Clock, wind-up manually like Big Ben and Baby Ben
2 each Firearm, (pistol and rifle recommended, personal choice item, see Firearms Page if you don't know where to start)
1 each Hunting Knife
2 decks Playing Cards
1 each Magnifying Glass
1 box Paper Clips, assorted sizes
1 box Rubber Bands, assorted sizes
1 box Safety Pins, assorted sizes
1 each Dare To Prepare book
PERSONAL HYGIENE
1 bottle After Shave
2 months Birth Control
2 bottles Body/Hand Lotion
4 each Comb and Brush
1 set Cosmetics
2 each Dental Floss
2 bottles Body/Hand Lotion
4 each Comb and Brush
1 each Cosmetics
2 each Dental Floss
4 each Deodorant
3 bottles Liquid Soap for personal washing
1 box Panty Liners
1 bottle Perfume
3 pkgs Razor Blades (10 count)
3 bottles Shampoo
1 box Tampons/Sanitary napkins
4 each Toothbrush
3 tubes Toothpaste
1 each Tweezers, pointed
8 each Wash Cloths & Towels
PET CARE
18 each Chew Bones
10 bags Dog Food, dry (4 Kg or 10 Lb each)
2 each Food Bowl
2 each Leash and Collar
2 each Muzzles
5 bags Litter
1 each Litter Box
1 pkg Litter Box Liners
2 each Toys
1 each Water Bowl
? gallons Water*, one gallon per dog per day. For a cat, it is about 1 pint.
*(Even if it is a small animal, plan on the unexpected. SOMEBODY will undoubtedly spill their day's ration and the pet's water can be used in emergency.)
SENIOR CARE
2 each Batteries for Wheelchairs and Hearing Aids
1 each Crutches or Walkers, Tips and Pads
2 boxes Denture Care Items
1 spare Eye Glasses
2 months Heart or Blood Pressure Medications
2 months Prescriptions
Special Dietary Items
3 sets Warmer Clothing (generally the elderly have trouble with poor blood circulation and get cold easier)
TOOLS & HANDYMAN ITEMS
2 each
ABC Fire Extinguisher (check for expiration date)
1 each Axe
6 each Bungee Straps (variety of lengths)
1 each Bush or Tree Saw
1 set Buttons, assorted sizes
1 each Crowbar
1 each Drill, Hand-operated
3 rolls Duct Tape
4 each Flashlight (extra batteries, spare bulbs)
1 each Generator, diesel preferably 5 KW
1 each Hammer
1 each Hatchet
1 roll Masking Tape (for labeling, etc)
1 box Nails, assorted sizes
1 pkg Needles and Thread, assorted "eye" sizes
1 box Pins
1 each Pliers, needle nose
1 each Pliers, regular
1 each Post Hole Digger, auger type
100' (30m)
Rope, Nylon
1 each Scissors
1 each Screwdriver, Phillips
1 each Screwdriver, Flat Head
1 each Shovel, Rounded V-shaped for digging
1 each Sledgehammer
1 each Staple Gun and Staples
1 each Swiss Army Knife
100' (30m)
Twine or Heavy String
1 each Vice Grips
1 each Wire Cutters
1 each Wench and Cable, manual
1 each Wrench
67 Items you should have
Every survivalist message board and prepper blog tells you to stock the same things; weapons, water, food basics, etc. So, I went looking for a list of things that you should be stocking, but probably aren’t. Everything on the list will make your life many times easier after the SHTF, especially in a Bugging-In scenario.
1. Toothpaste and Toothbrushes
2. Gun Cleaning Supplies -cotton pads, Hoppe’s, Rem Oil, etc
3. Duct Tape
4. Cooking Oil
5. Shampoo
6. Deodorant
7. Laundry Detergent
8. Books or other reading for enjoyment materials
9. WD-40
10. Sewing Supplies
11. Bolts, Nails Screws
12. Games
13. Paper and Pencils
14. Spare Parts for any and all gear
15. Musical Instruments
16. Lantern Mantles
17. Hand Tools
18. Broken window fix/replacement/cover (plywood or plastic panes)
19. Bleach
20. Household Cleaning Supplies
21. Sponges
22. Towels and Wash clothes
23. Gold Bond or Baby Power
24. Baby Supplies – diapers etc
25. Aloe
26. Sunscreen
27. Bug Spray (wearing kind)
28. Bug Spray (killing kind)
29. Comfort Foods – for morale
30. Chains and Locks
31. Isoprophyl (rubbing) alcohol
32. Mouse Traps
33. Lamp Wicks – for Oil and Alcohol Lamps
34. Lice Shampoo
35. Salt
35. Liquor
37. Glasses – Prescription and OTC
UPDATED:
38. Alcohol Wipes
39. Eyedrops
40. Pet Food
41. Fertilizer
42. Coolers
43. Buckets
44. Clothes Pins
45. Childrens clothes in sizes larger than they wear
46. Superglue
47. Wash board
48. Spray paint in black, white, green, brown and black.
49. Zippers, buttons, snaps, knee patches, velcro
50. Patches for tents and tarps
51. Garbage bags
52. Lime
53. Charcoal/lighter fluid
54. Birth control
55. Vitamins
56. Razor blades
57. Saw blades
58. Garden tools
59. Spark plugs
60. Motor oil
61. Manuel Air/Tire pump
62. Bird seed to attract wild birds (food source)
63. Fire extinguishers
64. Wire
65. Q-tips
66. Cotton balls
67. Corn Starch
68. Thermal Wear
What Else?
This is a short list of things we are probably forgetting. What other things are going to be essential, or especially useful in a survival scenario that you don’t hear about a lot? Leave a comment and tell us yours.
1. Toothpaste and Toothbrushes
2. Gun Cleaning Supplies -cotton pads, Hoppe’s, Rem Oil, etc
3. Duct Tape
4. Cooking Oil
5. Shampoo
6. Deodorant
7. Laundry Detergent
8. Books or other reading for enjoyment materials
9. WD-40
10. Sewing Supplies
11. Bolts, Nails Screws
12. Games
13. Paper and Pencils
14. Spare Parts for any and all gear
15. Musical Instruments
16. Lantern Mantles
17. Hand Tools
18. Broken window fix/replacement/cover (plywood or plastic panes)
19. Bleach
20. Household Cleaning Supplies
21. Sponges
22. Towels and Wash clothes
23. Gold Bond or Baby Power
24. Baby Supplies – diapers etc
25. Aloe
26. Sunscreen
27. Bug Spray (wearing kind)
28. Bug Spray (killing kind)
29. Comfort Foods – for morale
30. Chains and Locks
31. Isoprophyl (rubbing) alcohol
32. Mouse Traps
33. Lamp Wicks – for Oil and Alcohol Lamps
34. Lice Shampoo
35. Salt
35. Liquor
37. Glasses – Prescription and OTC
UPDATED:
38. Alcohol Wipes
39. Eyedrops
40. Pet Food
41. Fertilizer
42. Coolers
43. Buckets
44. Clothes Pins
45. Childrens clothes in sizes larger than they wear
46. Superglue
47. Wash board
48. Spray paint in black, white, green, brown and black.
49. Zippers, buttons, snaps, knee patches, velcro
50. Patches for tents and tarps
51. Garbage bags
52. Lime
53. Charcoal/lighter fluid
54. Birth control
55. Vitamins
56. Razor blades
57. Saw blades
58. Garden tools
59. Spark plugs
60. Motor oil
61. Manuel Air/Tire pump
62. Bird seed to attract wild birds (food source)
63. Fire extinguishers
64. Wire
65. Q-tips
66. Cotton balls
67. Corn Starch
68. Thermal Wear
What Else?
This is a short list of things we are probably forgetting. What other things are going to be essential, or especially useful in a survival scenario that you don’t hear about a lot? Leave a comment and tell us yours.
Make your mixes
- Powdered Dairy & Making Your Own Mixes!
* Recipes at bottom of page *
VARIOUS DRY FOOD USES:
MILK - drinking, baking, cooking, making yogurt & soft cheese, smoothies, etc…
CHEESE - sauces, spices & seasonings, nacho cheese dip, macaroni & cheese, etc…
EGGS - scrambled, omelets/quiche, French toast, baking, cooking, etc…
SHORTENING - baking & cooking...
SOUR CREAM - baking, cooking, dip & dressing, etc…
BUTTERMILK - drinking, baking, cooking, sauces, dip & dressing, etc…
PEANUT BUTTER - peanut butter spread, baking, etc…
HONEY - sweetener, baking, instant oatmeal packets, honey butter, bbq sauce, etc…
TOMATO POWDER - tomato sauce, paste, soup, salsa, other recipes & mixes...
*ULTRA MAXI-GEL is a wonderful thickener. It works great for syrup, jam, pudding, & other foods. I usually make our pancake syrup the day we are going to eat it, because it's so fast with Ultra maxi-gel! Fresh blueberry syrup only takes me about 10 minutes, start to finish, & regular syrup is even faster! You can get big bags of it (pictured above on right side above cans) at Walmart, in the baking aisle for about $6. It lasts a long time & mixes hot OR cold!
POWDERED MILK:
NON INSTANT - (Cannery, etc...)
Great for baking & mixes.
Cheaper than instant.
Use half the amount as ‘instant’ for drinking…
Doesn’t mix as easy & fast for drinking.
Doesn’t taste as good as instant for drinking.
More foam & "lumps" left after mixing.
You can enhance flavor for drinking, if needed (see below).
INSTANT - (Country Fresh, etc...)
Great for baking & mixes, & you can use the same amount as non-instant for mixes.
More expensive than non-instant.
Use twice as much as non-instant for drinking.
Tastes MUCH better than non-instant for drinking!
Easier & faster to mix for drinking.
Less foam & "lumps" left after mixing.
You can enhance flavor for drinking, if needed (see below).
*Easy, no mess milk mixing:
Fill gallon jug half way with water & all measured powdered milk. Stir till mixed, then add other half of water & finish stirring. No powder fluffing in your face!
Mixing pitchers with a paddle also work GREAT!!! You can order them online!
*Powdered Milk Taste Enhancements:
- Mix with part or half regular store milk
- Chocolate milk powder or syrup (Nestle type)
- Flavored non dairy creamer
- Vanilla & sugar (a teaspoon or so of each)
- Powdered Flavoring (strawberry, orange cream, etc…)
_ _ _ _ _ _ _ _ _ _
Powdered milk can be used for drinking and to make your own):
-Convenience mixes & recipes calling for milk
-Buttermilk
-Evaporated milk
-Sweetened condensed milk
-Yogurt
& cheese (more on these later!)
BUTTERMILK:
1 T. LEMON JUICE OR WHITE VINEGAR
1 C. MILK (1 C. WATER + 3 TB. DRY MILK)
LET STAND FOR 5-10 MINUTES
EVAPORATED MILK: (12 OZ CAN)
1 1/2 C. WATER
HEAPING 1/2 CUP POWDERED MILK (DRY)
MIX WELL BEFORE ADDING TO OTHER INGREDIENTS
SWEETENED CONDENSED MILK: (14 OZ CAN)
1/2 C. HOT WATER
1 C. POWDERED MILK (DRY)
1 C. SUGAR
1 T. BUTTER
BLEND VERY WELL IN BLENDER UNTIL SMOOTH
POWDERED EGGS:
Fresh eggs are extremely perishable. They must be kept refrigerated and have a relatively short shelf life.
Powdered eggs are fully dehydrated eggs, non perishable when dry, & they do not have to be refrigerated until reconstituted!
"Powdered" Scrambled Eggs With Cheese
*Advantages of powdered eggs:
-The price is comparable to fresh (sometimes cheaper!)
-The shelf life is MUCH longer (12 months opened, & 5-10 yrs unopened)
-The weight & space of dry eggs is a LOT less than fresh eggs.
-The risk of bacterial contamination is significantly reduced, because they are pasteurized.
-Clean up is much easier than fresh eggs, if spilled.
-You won’t end up with broken eggs - or egg shell pieces in your food.
-No more separating whites & yokes. Purchase each!
-You can measure out HALF an egg, if you’re dividing a recipe!
-They can be added to wet or dry recipes, & are great for camping.
-Powdered egg whites & powdered whole eggs are interchangeable in most mix recipes… good if you are watching your cholesterol.
*Price:
A #10 can of dry whole eggs = about 100 fresh eggs (approx. 8 dozen!)
A #10 can of dry egg whites = about 300 fresh egg whites
Fresh eggs = (avg) $2.00 per doz.
Dry eggs = (avg) $16.99 - 19.99 per can ($2.50 or less per doz.)
Surprising, isn't it ?!?!
***If you’re in Utah, check out Macey’s emergency preparedness section. A couple times a year, they have HUGE sales, which makes powdered eggs WAY less than fresh!
1 T. egg powder + 3 T. water = 1 x-tra large egg!
CONVERSION REFRIGERATOR MAGNETS
You can get these handy dandy little conversion magnets for
Powdered Milk, Powdered Eggs, & the amazing Magic Mix from:
www.everydayfoodstorage.net
I use them ALL the time! They're wonderful!
And they're actually CUTE!
When I ordered mine, I got them in the mail a quick 2 days later!
They're only $6.50 (for all 3!) -&- only $1.00 for shipping!
PANTRY MIXES:
*Faster - Easier - Cheaper - Tastier - Healthier - Convenient*
Homemade pantry mixes will help you use & rotate your food!
You can control your family's salt, sugar, & additive/preservative intake.
Making these mixes in bulk with save you LOADS of time in the kitchen,
& your kids (& hubby) can use most of them without your help!
Most pantry mixes will save you at least 50% of the cost of store mixes.
Make your own Bisquick, Rice-A-Roni, Duncan Hines, Quaker, Betty Crocker, Kraft, & more!
Above: Instant Oatmeal Packets!
(Except the top bag, which is chicken coating)
Above: Onion Soup Rice Mix, Noodle-Roni Mix,
Wheat Thin Mix, Hot Cocoa Mix, Rice-A-Roni Mix
There are 3 types of mixes...
DRY - Contains ALL powdered & dry ingredients. Shelf stable for 3-6 months or longer!
SEMI DRY - Contains shortening cut into ingredients. Shelf stable for 3-6 months.
WET - Contains ingredients with lots of moisture. Refrigerate or freeze for 6-12 months.
--- If a recipe calls for fresh butter, buttermilk, shortening, etc... you'll usually use 1/2 the amount of powdered product & make up for the rest with liquid (water, milk)... in addition to the liquid the recipe originally calls for! (This is for recipes... NOT the actual reconstitution directions on the back of the can. And those "back of the can" directions don't always work well. You'll have to play around with it & see what works for you).
--- If your mix calls for powdered egg & flour, mix the dry egg with 1 cup of flour before adding other ingredients. This will help avoid clumping.
--- Powdered butter & powdered margarine are interchangeable in most recipes.
--- If your powdered foods & mixes get hard, just give them a good shake, or mix them with a blender or food processor, & they'll soften right back up.
--- You can use white flour & whole wheat flour interchangeably in mixes. You may have to adjust your liquid amounts a little bit, but not much. Weird fact, but humidity in the air can play a role in the texture of your mix also. So experiment!
--- Refrigerating or freezing your flour (especially whole wheat flour) for about 2 days prior to making your mix - will help to extend its shelf life.
--- Mixes are easy to "mix". Stir them (well!) in a big bowl, shake them (well!) in a gallon zipper bag, or mix them in a Bosch/KitchenAid/Sunbeam style mixer. Then pour them into their LABELED container. (Did I say that "label" word... again???)
BOOKS: (Amazon & other retailers)
Mix-A-Meal
Make A Mix
More Make A Mix
Dinner Is In The Jar
Perfect Mix
WEBSITES:
SPICES & POWDERED FLAVORS:
www.naturesflavors.com (bulk powdered flavors)
www.barryfarm.com (small quantity powdered flavors)
www.penzeys.com (spices, spice jars, etc.)
www.spicebarn.com (bulk spices, flavorings, etc.)MIX RECIPES & INFO:
www.mixameal.com
www.justmixrecipes.com
www.budget101.com
www.bitsyskitchen.com/drymixes
www.extension.usu.edu (look for ‘magic mix’ info)
www.joycesfinecooking.com (gifts in a jar mixes)
www.busycooks.com
www.make-stuff.com
www.cdkitchen.com
http
Everyone has different taste preferences,
so you'll want to test various recipes to decide what your family likes best.
This is where "Mini Mixes" come in extremely handy!
After you figure out your favorites, you can make big batches!
"Mix-A-Meal" has mini mix recipes all ready to try, but most other books don't.
You can make your own mini mix by dividing the recipe by 4 to 6.
Use a calculator if you need too!
Example ONLY: (Not a real recipe...)
2 3/4 Tb. powdered honey
Mini mix - (1/4 size of the large mix)
.68 (or a heaping 2/3 Tb.) powdered honey
If you're math challenged & using the calculator, like me...
Then here's a little "help" for you :)
STORAGE OPTIONS FOR YOUR MIXES
Mini mixes & small mixes (like dressing & seasonings)
can be stored in glass canning jars or other 1/2 gallon & smaller containers.
Large mixes will need to be stored in 1 gallon or larger containers (16 + cups).
They should be air tight & have large openings for scooping (preferably flip tops!)
Stackable is nice too!
Here are some of my storage favorites:
"SNAPWARE" AIR TIGHT PANTRY SERIES - 5 INCH FLIP TOP OPENING!
TARGET CARRIES THE MID SIZE, BUT COSTCO CURRENTLY SELLS THE LARGE SIZE FOR CHEAP!
*****
"Lock & Lock" Flip Top Canisters
Approx. $10-12 eachAmazon & other various retailers
*****
"Click & Flip" Pantry Containers
4 pack for $24.95
www.simplylivingsmart.com
DON'T FORGET TO LABEL!
PANTRY MIX RECIPES
This was a lot of typing!
If you notice a mistake anywhere, please tell me so I can fix it.
I may have adjusted a couple of recipes here & there...
and may still do so in the future, as I figure out other options & possibilities.
Creamy Hot Cocoa Mix (DRY)
2 c. dry milk (instant or non-instant)
3/4 c. sugar
1/2 c. cocoa powder
1/4 c. non dairy creamer
Dash salt Stir 1/4 c. cocoa mix with 3/4 c. hot water.
Flavor Options:
-Flavored non dairy creamer (Hazelnut & Irish Cream are amazing!)
-Powdered flavoring (raspberry, orange, caramel, etc...)
-Cinnamon / pumpkin spice
-Instant pudding mix (adds flavor & thickens)
-Marshmallows
-Crushed candy canes / mint candies
Instant Oatmeal Packets (DRY)
This recipe equals 1 "store" packet. We always double it & put 2 'packets' in one bag.
Just set your ingredients up "assembly line" style, & scoop into sandwich baggies. You can get lots of packets done in just a few minutes!
1/4 c. powdered oats (regular oats lightly powdered in blender)
1 T. powdered milk
1 T. brown sugar
dash salt (optional)
***I use plastic shoe boxes for each flavor & label the box. For example, put 20 Cinnamon Raisin in one shoebox, & 20 of Health Nut in another box. This way, they don't get mixed up.
Oatmeal Flavor Options:
(Some may be better suited for the kids... My favorites are the cream, spice, & nut ones!)
Apple-Cinnamon - To each packet add 1 Tbsp. sugar, 1/4 tsp. cinnamon, and 2 Tbsp. chopped dried apples.
Apple Pie - To each packet add 1/8 - 1/4 tsp. apple pie spice
Brown Sugar/Cinnamon - To each packet add 1 Tbsp. brown sugar & 1/4 tsp. cinnamon
Raisins & Brown Sugar - To each packet add 1 Tbsp. packed brown sugar and 1 Tbsp. raisins.
Health Nut - To each packet add 1 tsp. wheat germ, 1 tsp.ground flax seed, 1 tsp. chopped pecans, 1 T. honey powder
Fruit & Cream - To each packet add 1 Tbsp. non-dairy coffee creamer and 2 Tbsp. dried fruit or fruit powder
Maple & Brown Sugar - To each packet add powdered maple flavoring (to taste) & 1Tbsp. brown sugar
Maple Pecan - To each packet add powdered maple flavoring (to taste) & chopped pecans
Pumpkin Pie - To each packet add 1/8 - 1/4 tsp. pumpkin pie spice Confetti - To each packet, add 1 tsp. decorative cake/cookie sprinkles.
S'Mores - To each packet add 6 miniature marshmallows and 1 Tbsp. Milk Chocolate Chips to each packet. (graham cereal optional)
Cookies n Cream - To each packet add 1 crushed Oreo cookie and 1 Tbsp. non-dairy coffee creamer to each packet.
Candy Bar - To each packet add 2 Tbsp. Crushed Butterfinger (or other candy bar) to each packet.
Creamy Cheese Sauce Mix (DRY)
This sauce can be used for macaroni (or other noodles), broccoli topping, potato topping, nachos, and lots more. Adjust onion powder & salt to taste.
Feel free to add salsa, chili/taco seasoning, Parmesan cheese, fresh cheddar cheese, etc...
Mix following ingredients well, & store in large container.
4 1/2 cups powdered cheddar cheese
2 2/3 cups powdered milk
2 2/3 cups powdered butter
2 2/3 cups flour
1-2 tsp. onion powder
1 Tb. salt
To make sauce:
Combine 1/3 c. cheese mix with 1 c. water. Heat over stove on medium, stirring constantly with whisk until smooth & thick (It does not take long, once it heats up!)
Dreamy Alfredo Sauce Mix
(DRY)
Combine the following in a 1-gallon container.... (This is a basic white sauce mix)
4 cups powdered milk
4 cups flour
4 cups powdered butter
2 tsp. salt
To make Alfredo Sauce:
Combine 1 cup water with 1/3 cup white sauce mix in a small saucepan. Add 1/4 cup freshly grated parmesan cheese and 1/4 cup softened cream cheese. Whisk till smooth over medium heat. Finally add 1 Tb. of "onion soup mix" and 1 tsp. fresh parsley. Pour over pasta or other food. Yum!
"Lipton" Style Onion Soup Mix (DRY)
Mix or shake in a quart jar.
2/3 cups dehydrated chopped onions
1/2 cup beef bouillon
1/2 cup powdered butter
2 Tbsp. cornstarch
2 tsp. onion powder
2 tsp. parsley flakes
Use just as you would a packet of Lipton Onion Soup Mix! Start with 1 Tb. mix in your recipes, & add more as desired. Great for Alfredo sauce, soups, gravies, roasts, etc...
Tortilla Mix (DRY)
8 c. flour
2 c. dehydrated shortening
3 Tb. powdered milk
1 1/2 Tb. salt
*Salt (& sugar) can both be added to taste.
To make tortillas:
Combine 2 cups tortilla mix & 2/3 c. water
Stir vigorously. Put onto floured surface & knead into a ball. Divide into 2" (approx) balls. Roll out very very VERY thin! Heat in un-greased or lightly greased pre-heated pan until light brown spots appear. I just use my non-stick cooking spray, & it works great!
To keep tortillas soft & moist, transfer each one immediately after cooked into a gallon sized ziplock bag. They can be re-softened for a few seconds in the microwave, also.
Pancake / Waffle Mix (DRY)
8 c. flour
3/4 c. dehydrated shortening
3/4 c. powdered milk
3/4 c. sugar
2/3 c. dehydrated whole eggs
1/3 c. baking powder
1 T. salt
For pancakes or waffles, combine 2 c. pancake mix & 2 c. water. (Water can be adjusted more or less for preferred consistency). Let stand for a minute or two. Cook on hot, lightly greased griddle. Turn when bubbles form on top. You can use a 1/8c. measuring cup or small gravy ladle to make them all "uniform" size.
*** Buttermilk pancakes - replace powdered milk with powdered buttermilk
*** You can also add chocolate chips, dehydrated or freeze dried fruits, etc. to this mix - Or add fresh when cooking.
Buttermilk Ranch Dressing & Dip Mix (DRY)
1 c. powdered buttermilk
6 T. onion powder
3 T. garlic powder
3 T. dried parsley
1 1/2 T. beef bouillon
1 1/2 T. chicken bouillon
1 T. black pepper (can use more, but we like less)
1/2 T. celery seed (can use more, but we like less)
1 1/2 T. cheese powder
To make Ranch Dressing, combine:
1 c. sour cream (low fat)
2 T. milk (skim or low fat)
2 T. vinegar
3 T. Ranch Dressing Mix
*You can also use mayonnaise & sour cream for making a thicker dip.
Flavor improves more with refrigeration!
Brownie Mix
6 cups flour
4 tsp. baking powder
4 tsp. salt
8 c. sugar
1 c. unsweetened baking cocoa (Recipe in book calls for less, but we like more chocolate)
2 c. vegetable shortening
In large bowl, mix dry ingredients well. With a pastry blender, cut in shortening until evenly distributed (pea size or smaller consistency). Store in large container.
To make chewy brownies: (Double recipe for 9x13 size)
Mix together: 2 1/2 c. brownie mix
2 eggs (or powdered egg & water equivalence)
1 tsp. vanilla
Batter will be thick, but it's ok! Lightly grease & flour an 8x8 pan. Pour & spread brownie batter into pan & bake at 350 degrees for about 35-40 minutes.
***For more recipes using this brownie mix, see "Make A Mix Cookery" book, available on Amazon.com
Yummy chewy chocolate brownies with a flaky crusty top!
(We like ours a tiny bit "undercooked" so they're extra gooey)
Made from the above pantry mix with powdered eggs & added chocolate chips!
Seasoned Rice Mixes (DRY)
These rice mixes cook up pretty much like regular rice... maybe a few minutes longer. Usually 20-45 minutes, depending on type of rice used.
Brown rice will take longer to cook than white rice, but it's much more nutritious! Also, try adding whole wheat pasta instead of white pasta.!
Combine approximately 1 cup rice mix to 2 cups water & cook covered.
Chicken Rice (Rice-A-Roni style)
4 cups uncooked long grain rice
1/2 cup broken up spaghetti noodles
1/2 cup orzo pasta (optional)
4 Tb. chicken bouillon
1 tsp. salt
2 tsp. dried tarragon
2 tsp. dried parsley flakes
1/4 tsp. pepper
4 T. powdered butter
Dill-Lemon Rice
4 c. uncooked long grain rice
5 tsp. dried grated lemon peel
4 tsp. dill weed or dill seed
2 tsp. dried chives
2 tsp. salt
8 tsp. chicken bouillon
4 T. powdered butter
South Of The Border Rice
4 cups uncooked long grain rice
1/2 c. green pepper flakes
4 tsp. salt
5 tsp. parsley flakes
1 tsp. dried basil
4 T. powdered butter
Onion Rice
4 c. uncooked long grain rice
8 tsp. onion soup mix
Tomato Sauce Mix (DRY)
6 3/4 c. tomato powder
1 1/2 c. cheese powder
1 1/2 c. sugar
3/4 c. beef bouillon
3/4 c. cornstarch
To make tomato sauce, add 1/4 heaping c. tomato sauce mix to 1 cup BOILING water. The water has to be boiling, or sauce won't get thick. Remove from heat & stir vigorously with a whisk.
Can be used in any recipe calling for tomato sauce.
TOMATO SAUCE!
Magic Mix (SEMI-DRY)
2 1/3 c. non-instant powdered milk (or 4 c. instant powdered milk)
1 c. all purpose flour
1 c. (2 sticks) butter - at room temperature
(NOTE: I haven't tried this with powdered butter yet. My guess is, you'd put 1/2 cup powdered butter into the mix, then when you want to use it, just add water to cream it up. I'll experiment & let you know how it works.)
MAGIC MIX WHITE SAUCE: (MAKES 1 CUP WHITE SAUCE)
2/3 C. MAGIC MIX
1 C. WATER
SALT (OPTIONAL, & TO TASTE)
COMBINE ALL IN SAUCE PAN. STIR RAPIDLY WITH WHISK OVER MEDIUM HEAT, UNTIL IT STARTS TO BUBBLE. REMOVE FROM HEAT IMMEDIATELY.
MAGIC MIX PUDDING:
1/2 C. SUGAR
1 C. MAGIC MIX
3 T. COCOA POWDER (OPTIONAL)
2 C. WATER
1 tsp. VANILLA (ADD AT THE END)
COMBINE DRY INGREDIENTS IN SAUCE PAN & MIX WELL WITH WHISK. ADD WATER, & STIR OVER MEDIUM HEAT UNTIL IT STARTS TO BUBBLE. REMOVE FROM HEAT, ADD VANILLA, & BEAT WELL. COVER & COOL. PUDDING SHOULD THICKEN AS IT COOLS OFF IN REFRIGERATOR.
FOR MORE MAGIC MIX RECIPES, VISIT:
WWW.EVERYDAYFOODSTORAGE.NET
WWW.EXTENSION.USU.EDU
Wheat Thin Cracker Mix (DRY)
In a medium bowl, whisk together the following ingredients:
(Make x-tra & store in freezer. Just write what liquid ingredients to add on the front of the bag)
1 1/2 c. flour (I use whole wheat, but you can use half white)
1/4 tsp. salt
1/4 tsp. baking soda
2 T. brown sugar
1 1/2 T. dry buttermilk powder*
To make crackers, add to dry mix:
1/2 cup water
3 T. oil or melted butter
Stir till all the flour is absorbed. Don’t over mix. Cover the bowl with plastic wrap and let sit for about 10 minutes.
Divide the dough in half. Place half on the bottom of a flat cookie sheet, jelly roll pan, or silicone baking liner that has been greased or sprayed well.
Cut a piece of saran wrap or wax paper the size of your pan. Place the saran wrap over the dough and begin rolling with a rolling pin right over the saran wrap.
If you use a silicone baking liner, put it on your counter & roll the dough out on it. Then simply pick up the liner, place on back of baking sheet, & put in the oven. Easy!
One half of the dough will cover the whole sheet/pan. It will be VERY thin. When you have it all smoothed out, remove the saran wrap. It will come right off.
Cut into strips or squares with pizza cutter. You can also use small cookie cutters, biscuit cutters, etc...
Sprinkle the dough with (or mix right into the dough!) a generous sprinkling of any of the following:
-salt
-garlic salt
-onion salt
-parsley & other herbs
-poppy/sesame seeds
-parmesan or cheddar cheese
-cinnamon sugar
-or whatever else you can come up with!
Bake at 350 degrees for approximately 10 minutes (or a little longer).
*Make sure you roll the dough out as evenly as possible, because it's really easy for the edges to burn, if you don't. These crackers will crisp as they cool off. Yummy & addicting!
I MAKE YUMMY SPAGHETTI & PIZZA SAUCE BY MIXING
1-2 TSP. OF PIZZA SEASONING - FROM WINCO - PER CUP OF
(SEMI-DRY)
3 PACK FOR $13.99 - ON SALE THRU JANUARY FOR $10.99!
These are the ones I bought, & I love them!
.13 = 13% = 1/8
.25 = 25% = 1/4
.33 = 33% = 1/3
.50 = 50% = 1/2
.66 = 66% = 2/3
.75 = 75% = 3/4
1.5 (or 1 1/2 c.) flour
.5 (or 1/2 c.) powdered milk
.75 (or 3/4 tsp.) salt
Large mix -
6 c. flour
2 c. powdered milk
3 tsp. salt
They can be scrambled!
The taste is a little different than fresh, but the texture is about the same.
You may prefer to add cheese, salsa, etc...to enhance the flavor.
Not bad, if fresh eggs aren't available!
Here are the scrambled eggs I made with powdered eggs:
Powdered milk has a MUCH better taste,
if it’s mixed and left in the fridge overnight - (or all day)
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