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7 Vital Foods to Stockpile

of 23 © 7 Vital Foods to Stockpile

Table of Contents

DISCLAIMER ................................................................................................................................... 4

7 Vital Foods to Stock Up On ....................................................................................................... 5

Aquifer Depletion & Water Shortages ............................................................................................................... 5

Food Storage ................................................................................................................................................................ 6

Flour, Flour and More Flour! .............................................................................................................................. 7

Powdered Milk ........................................................................................................................................................ 7

Rising Agents ........................................................................................................................................................... 7

Sweetener ................................................................................................................................................................. 7

High Protein Food Sources ................................................................................................................................ 7

Oils ............................................................................................................................................................................... 8

Fruits and Vegetables ........................................................................................................................................... 8

Gardening & Canning ............................................................................................................................................... 8

Emergency Rations: How Much Is Enough? ............................................................................. 10

How Much Water Will You Need for Your Emergency Ration? ............................................................. 11

How Much Food Will You Need for Your Emergency Ration? ............................................................... 11

Building Your Stockpile ......................................................................................................................................... 13

Naturally Preserving Food for Long Term Survival ................................................................. 14

Dehydration ............................................................................................................................................................... 14

Vinegar ........................................................................................................................................................................ 15

Fermentation ............................................................................................................................................................. 16

Sugar ............................................................................................................................................................................ 16

Salting .......................................................................................................................................................................... 16

Rosemary Extract ..................................................................................................................................................... 16

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Sorbic Acid ................................................................................................................................................................. 17

Store Veggies for Long Term Survival ...................................................................................... 18

How to Keep Vegetables and Fruit for the Long-Term ............................................................................. 19

Which Fruits and Vegetables Will Work? ....................................................................................................... 19

What Else Can Be Stored Long Term? ............................................................................................................. 20

Get Started Now! ..................................................................................................................................................... 20

Basic Nutrients and What Happens When You Miss Them..................................................................... 21

How to Survive for Two Weeks If Your Food Supply Is Gone ................................................................. 23

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DISCLAIMER

THE INFORMATION CONTAINED IN “7 VITAL FOODS TO STOCKPILE” IS MEANT TO SERVE AS

A COMPREHENSIVE COLLECTION OF TIME-TESTED AND PROVEN STRATEGIES THAT THE

AUTHORS OF THIS COURSE LEARN OVER THE YEARS. SUMMARIES, STRATEGIES, TIPS AND

TRICKS ARE ONLY RECOMMENDATIONS BY THE AUTHORS, AND READING THIS EBOOK DOES

NOT GUARANTEE THAT ONE’S RESULTS WILL EXACTLY MIRROR OUR OWN RESULTS. THE

AUTHOR OF “7 VITAL FOODS TO STOCKPILE” HAS MADE ALL REASONABLE EFFORTS TO

PROVIDE CURRENT AND ACCURATE INFORMATION FOR THE READERS OF THIS COURSE. THE

AUTHOR WILL NOT BE HELD LIABLE FOR ANY UNINTENTIONAL ERRORS OR OMISSIONS THAT

MAY BE FOUND.

THE MATERIAL IN “7 VITAL FOODS TO STOCKPILE” MAY INCLUDE INFORMATION,

PRODUCTS, OR SERVICES BY THIRD PARTIES. THIRD PARTY MATERIALS COMPRISE OF THE

PRODUCTS AND OPINIONS EXPRESSED BY THEIR OWNERS. AS SUCH, THE AUTHORS OF THIS

GUIDE DO NOT ASSUME RESPONSIBILITY OR LIABILITY FOR ANY THIRD PARTY MATERIAL OR

OPINIONS.THE PUBLICATION OF SUCH THIRD PARTY MATERIALS DOES NOT CONSTITUTE THE

AUTHORS’ GUARANTEE OF ANY INFORMATION, INSTRUCTION, OPINION, PRODUCTS OR

SERVICE CONTAINED WITHIN THE THIRD PARTY MATERIAL.

WHETHER BECAUSE OF THE GENERAL EVOLUTION OF THE INTERNET, OR THE UNFORESEEN

CHANGES IN COMPANY POLICY AND EDITORIAL SUBMISSION GUIDELINES, WHAT IS STATED

AS FACT AT THE TIME OF THIS WRITING, MAY BECOME OUTDATED OR SIMPLY INAPPLICABLE

AT A LATER DATE. THIS MAY APPLY TO THE “7 VITAL FOODS TO STOCKPILE” AS WELL AS THE

VARIOUS SIMILAR COMPANIES THAT WEHAVE REFERENCED IN THIS EBOOK, AND OUR

SEVERAL COMPLEMENTARY GUIDES. GREAT EFFORT HAS BEEN EXERTED TO SAFEGUARD THE

ACCURACY OF THIS WRITING. OPINIONS REGARDING SIMILAR WEBSITE PLATFORMS HAVE

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DOCUMENTED EXPERIENCES OF OTHERS.

NO PART OF THIS PUBLICATION SHALL BE REPRODUCED, TRANSMITTED OR RESOLD IN

WHOLE OR IN PART IN ANY FORM, WITHOUT THE PRIOR WRITTEN CONSENT OF THE

AUTHORS. ALL TRADEMARKS AND REGISTERED TRADEMARKS APPEARING IN “7 VITAL FOODS

TO STOCKPILE” ARE THE PROPERTY OF THEIR RESPECTIVE OWNER.

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7 Vital Foods to Stock Up On

Famines aren’t something that most people think about in the United States, but they have

happened throughout global history and within the US. Severe droughts and unprecedented

flooding has occurred throughout the world in recent years, while forest fires rage elsewhere,

and aquifers all over the world are being drained at extraordinary rates.

Aquifer Depletion & Water Shortages

Depletion of the Ogallala Aquifer that underlies much of the high plains, stretching from South

Dakota to the Texas Panhandle, is already impacting farmers in the region and forcing them to

drastically adapt their water usage, convert to dry land farming, or simply leave fields

fallow.Meanwhile, family farmers are finding that their wells are increasingly going dry. Some

farmers are drilling deeper and deeper to reach their groundwater, while others have given up

the ghost and plugged their dry wells.

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These are the sort of things that spell trouble for

the food supply, and the issue of depleted

aquifers is not a local one. In Florida, the aquifers

underlying the state have been drained so much

that large sinkholes are an increasingly common

problem. Saudi Arabia and many of the countries

in the Middle East are also over-draining their

aquifers.

Though they became self-sufficient in wheat

production after they began tapping their aquifers

in the 1970s and 80s, the Saudis now rely almost

exclusively on imported grain from foreigners

once again.

Water resources are a serious point of contention

in much of Africa, and indeed also stretching as

far eastward as Pakistan, India and northern areas

of China. Without those aquifers, huge swathes of irrigated farmland cannot be sustained, and

water-intensive crops like wheat, grains, and corn cannot be grown. Reserve granaries around

the world have also been depleted in recent years, continuously falling, like the aquifers, without

sufficient replenishment of reserves.

Food Storage

With careful planning and a touch of foresight, you can protect yourself and your family from

the potential of a famine or serious food crisis. In most cases, a famine or serious food shortage

doesn’t result in an immediate mass exodus from the afflicted region. People still go to work,

some food supplies are still available and commerce continues, to varying extents.

A one-year backup supply of food for yourself and your family is a good place to start.

Companies such as Wise Foods, Mountain House, and eFoods Direct all offer supplies of

dehydrated and/or freeze-dried foods.

With a typical shelf-life of 20 – 25 years or more, these foods are designed for long-term storage

and come in sizes ranging from 3 day supplies, 2 week supplies and 1 month supplies, to 3

month, 6 month and 1 year supplies.

The dietary needs of you or your family members may vary based on age, health, allergies and

intolerances, and whether you’re vegetarian or vegan, etc. but the human body needs a

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combination of simple and complex carbohydrates, protein, fats, minerals and vitamins. Whether

you stock up on dehydrated and/or freeze-dried foods with a long shelf-life, or you prefer to

focus on regular canned and dried foods with a shorter shelf-life, you’ll need plenty of:

Flour, Flour and More Flour!

Unless you have some specific reason to avoid it and/or an alternative you prefer, flour is

necessary for so many things, chiefly bread.

A one year supply for an average adult is 200 – 300 pounds of flour; if this sounds like a lot, just

think of how much bread, pasta and other dough you’ll be making if SHTF.

Powdered Milk

Powdered milk is immensely useful in cooking, as well as reconstituted for drinking. In addition

to 40 – 60 pounds of powdered milk, 100 or 150 cans of condensed milk (just regular condensed

milk, not sweetened, condensed milk) are also indispensable.

Rising Agents

Yeast, baking soda and baking powder are all rising agents used in various recipes. Yeast is

particularly important in bread making, so be sure to stock up on plenty of it.

I have found the active dry yeast from Bob’s Red Mill to be a particularly good, versatile brand of

yeast that I use in bread, doughnuts, pizza dough and other yeast-risen recipes.

Sweetener

Sugar or honey (or a lot of maple syrup); seriously,

you’ll need 50 – 60 pounds at a bare minimum to

get through a year; if you’ve got a sweet tooth or

kids, you can easily double that amount.

Be sure to stock up on salt, as well, you’ll want 5 –

10 pounds per person.

High Protein Food Sources

Meat, beans and TVP or other high protein food

sources; you’ll typically need 100 – 150 pounds (if it

isn’t freeze-dried) per adult, per year.

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Canned meats, including tuna, chicken, SPAM, corned beef and ham will generally last 1 – 4

years on the shelf. Canned beans will typically last 2 – 5 years on the shelf, and quite a lot longer

when dried.

Oils

Cooking oil and butter, lard or other fats are integral to cooking, as well as an important source

of energy and nutrients during a famine.

You’ll want a minimum of 50 pounds of fats and oils, think more along the lines of 150 – 200

pounds if you have a larger family. Vegetable oils typically last several years on the shelves, as

do most shortenings and lard.

Fruits and Vegetables

Fruits and vegetables are crucial, especially

during a famine because they become your

main source of vitamins and minerals, the

nutrients your body needs to function.

The average adult needs upwards of 600

pounds of fruits and vegetables a year, but that

weight is drastically reduced if you opt to store dehydrated or freeze-dried produce. Canned

fruits and vegetables generally last anywhere from 2 – 10 years or so.

Gardening & Canning

Unfortunately, not everyone can afford to stock up on a sufficient amount of food. If you can’t

afford to stock up on food, for whatever reason (low or irregular income, small pension, etc.),

does that mean you’re just going to be left to starve during a famine or food crisis?

I won’t lie, it is possible that you could wind up starving if you aren’t prepared when a famine

strikes. History is full of the countless dead who starved during famines.

You can still take measures to protect yourself and your family from going hungry during a

famine, though. If you have the space for any sort of garden, start one now. There is no time like

the present to learn, and gardens take several years to fully establish themselves, partly because

it takes most novices a few years to really start honing their skills.

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If space is an issue, look into vertical gardening or aquaponics, they are great systems for the

space and/or water constrained gardener. If nothing else, consider growing some useful plants

in window boxes.

In many areas, you may be able to pay a small

fee and receive the rights to a gardening plot in

a community garden area.

This is an option that may be worth considering

for those who are limited in space at home, but

it has its drawbacks due to the general lack of

security that a community garden has.

On the other hand, if you start working a plot at the community garden, you may get a chance

to do some networking with the other people who use the garden. It’s up to you to weigh the

pros and cons of this option based on your location and needs.

Growing a summer garden during the goods times can not only put extra food on your table,

but you may be able to harvest a pretty substantial crop. All that extra produce can be dried,

frozen, dehydrated or canned for long-term storage; perhaps you won’t get a 20 – 25 year shelf

life, but 1 – 5 years for home canned and preserved foods isn’t bad.

Attending farmers markets, or making a trip directly to the farm when the crops you want are in

season (strawberries in June and July, for instances, but corn and potatoes in late August,

September and October), is another good way to undercut grocery store prices. Most farmers,

even all natural and certified organic farmers, sell their produce directly from their farm at a

fraction of the store prices. Buy it up cheap when it’s in season, and can it for your home

storage.

In the meantime, be sure to brush up on your home-cooking skills as well. If a famine or a

serious food crisis does strike, you’ll need to know how to cook with all the stored food you

have.

Start learning how to make various types of bread now, learn how to make different soups,

noodles and other foods from scratch, these are the sort of skills you will need.

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Emergency Rations: How Much Is

Enough?

In a crisis situation you can survive without showers, brushing your teeth, or changing your

clothes but you absolutely cannot go without rations.

You can only last about 3 days without food before your body starts to break down and you’ll

start noticing symptoms of dehydration after day 1 if you’re not eating OR drinking. We simply

can’t overstate the importance of maintaining an adequate emergency rations supply, but how

do you know how much is enough?

Instead of giving you an emergency supply list, we’re going to show you how to figure out your

own needs based upon individual nutritional needs.

Just do the math for each family member per day, and add those numbers together to get your

total daily ration needs. Then simply determine how many days you want to prepare for and

multiply your daily needs by that.

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How Much Water Will You Need for Your Emergency Ration?

How much drinking water you need is determined by many factors, but how much you weigh,

how much you sweat, and how hot it is are the three biggies.

A good water rule-of-thumb is to divide your body weight in half. That’s how many ounces of

water you need to drink per day.

There are 128 ounces in a gallon, just FYI. A simple formula that many of us use to determine

how much water to store for basic survival is to allow for a half-gallon of drinking water per day

per person for drinking purposes, and include it into your emergency ration.

Especially during a long-term or disease-driven SHTF scenario, personal sanitation will be critical

to your survival. In order to prevent the spread of disease and even to maintain a healthy morale

level, good hygiene is necessary. Fortunately, the water you’ll need for sanitation purposes

doesn’t have to be potable (drinkable) as long as you can sanitize it in order to kill any disease-

causing bugs in it.

Non-potable water may come from rainwater,

ponds, streams or any other source of fresh

water. Avoid saltwater or brackish water,

though.

Some pros advocate allowing another half-

gallon of water per day for this, but that’s a

rather low number. Our advice is to start with a

half-gallon per person, then figure your

sanitation water needs based upon your

individual situation.

How Much Food Will You Need for Your Emergency Ration?

If you’re like most people, you have about a week’s worth of food in your refrigerator and

pantry.

If you lose power, the perishables in your fridge such as meat will only be good for about 3 days

so use those first. Even after they’re gone, you’ll still have non-perishables such as peanut butter,

canned meats and legumes to provide protein.

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Just to be on the safe side, don’t allow for more than 3 days without access to food without

having an emergency food supply. Even if you’re only preparing for a natural disaster that only

requires a week or so worth of food, it’s a good idea to stock up in advance.

When news of a pending disaster such as a major storm is announced, unprepared people tend

to panic. They rush to the stores and strip the shelves of food, water, batteries, and emergency

supplies.

If you’re already stocked up, you don’t have to fight the crowds or worry about not getting there

before the stores sell out.

You also don’t have to waste critical time shopping while you could be battening down the

hatches and handling last-minute details.

In order to survive, you don’t just need food; you need nutrients to replenish your body and

calories to create energy and maintain bodily function.

For the sake of this discussion, we’re going to show you how much you need of each for basic

survival and let you determine how much you’ll need to stockpile for your emergency ration

based upon how long you want prepare for.

Macronutrients are the major nutrients that

your body needs to function.

They include carbohydrates, fat, and protein and

you need a certain amount of them per day to

stay healthy.

According to the USDA, here is what you need:

Infants and toddlers: 5-20% protein, 40-65%

carbohydrates and 30-40% fat.

Kids and teenagers: 10-30% protein, 40-65%


Adults: 10-35% protein, 40-65%


Caloric chart for vegetables.

Not all food is created equally. Shoot for sources of good quality, monounsaturated fats that

include omega-3 and 6’s such as tuna.

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Stay away from nutrient-poor polyunsaturated fats that are found in chips and processed foods.

Calories are what your body converts your

food into and uses for fuel.

How many calories you’ll need will vary widely

based upon your size, your age, your activity

level and even the climate.

A good base number to shoot for just for basic

survival is a minimum of 1200-1500 calories.

They will keep you alive as long as you’re

getting the nutrition that you need, so buy

nutrient-rich foods and stay away from the

junk.

Caloric chart for fruits.

Building Your Stockpile

If you’re fortunate to have the extra cash to run out and purchase all the food that you need for

your stockpile in one fell swoop, then great.

Unfortunately, most of us don’t have that luxury. To build your stockpile without going broke,

buy a little extra each time you shop. If something is buy-1-get-1-free or on sale, grab a couple

extra.

If you are lucky enough to have a garden or can hunt, do some extra canning. It doesn’t have to

cost a fortune all at once to build your emergency rations stockpile, but it is critical that you do

so!

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Naturally Preserving Food for Long

Term Survival

Natural preservatives can come in quite handy especially when it comes to long term survival.

There are many advantages to preserving your food naturally as it prevents the deterioration of

food, thereby making it last longer.

Below are good-to-use natural preservation methods that won’t stress your pockets. What’s

more, they will come in useful in emergency situations.

Dehydration

The term dehydration refers to the removal of water from food such that their nutrients are

preserved and the food lasts for a longer period of time.

Some foods may require simple methods such as the use of a fan to air-dry the food. Other

foods require other methods of dehydration.

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Whichever method you decide to use, the aim should be to remove as much water as possible

from your food and still leave them edible for a long time to come.

Most dehydration methods are accomplished through heating; either using your oven or other

dehydration techniques.

For best results, it is better if your food is sliced thinly so as to allow for faster dehydration.

For example, if you are going to dehydrate your meat, it is better to slice the meat into thin

strips and put them in the oven using only small amount of heat and allow the heat to gradually

remove the water content of the meat. Too much heat during this process may cause your meat

to burn and become useless.

Most foods can simply be dried in the sun;

this is especially good for those living in

sunny locations.

Ensure that your food item is completely

devoid of water before storing.

If there is water locked in the middle of the

food, it is inevitable that spoilage will

gradually set in and you will have spoiled,

inedible food on your hands.

Foods that are dehydrated can last for more

than a year. There is no need to refrigerate

dehydrated foods.

Remember to reconstitute your dehydrated

vegetables with water before eating them.

Vinegar

Foods last longer if they are dipped in vinegar. Most vegetables are preserved this way. Cakes,

turnips, cucumbers, cauliflower, green tomatoes, carrots, leeks, pickles and green beans are a

few of the foods that can be preserved using this natural method.

The good thing about vinegars is that they come in a variety of flavors. Even though vinegars

are used in ridding table tops and dirty clothes of harmful germs, they are also very beneficial in

food preservation.

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Fermentation

Fermentation can indeed control spoilage through the simple method of allowing your food to

spoil in a controlled manner. This may sound crazy but that’s the way fermentation works.

Instead of allowing food to spoil with the help of harmful microbes, they do so with the aid of

beneficial microbes.

In the process they produce alcohol which will help to preserve the food and make it last longer

than it would naturally do.

A famous example is the fermentation of alcohol by yeast. Other foods that are fermented by

useful bacterial and fungi include cheese, pickles, bread, chocolate, beer, wine and cured meats.

Sugar

It may sound surprising to some but sugars make good preservatives. They work very much the

same way as salts by dehydration.

Dehydration prevents the growth of microbes that causes

spoilage.

Honey is a good source of sugar to use for preservation

purposes. In the absence of honey, you may consider making

syrup with sugar cubes.

Salting

This process has been used for centuries to preserve food for

long term survival. Salt is used to preserve meat and fish from

spoilage.

Salt works by dehydrating the food as well as the microbes

present in the food. This way the microbes are prevented from contributing to decomposition.

Most especially, mold and yeast cannot grow in food pretreated with salt. Food preserved this

way could last for years.

Rosemary Extract

Rosemary extract comes from rosemary leaves. It is a useful preservative that also doubles as an

antioxidant and imbues foods with nice flavor and aroma. Rosemary extracts work by preventing

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oxidation, which is a major cause of spoilage. Rosemary extracts used for preservation are called

rosemary oleoresin.

Sorbic Acid

Sorbic acid occurs naturally in berries. They help in the prevention of the growth of yeast and

fungi as well as bacteria.

Sorbic acid can be purchased in grocery stores and pharmacies. The most popular types of

sorbic acid are sodium sorbate, potassium sorbate and calcium sorbate. Sorbic acid is different

from ascorbic acid and shouldn’t be confused with it.

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Store Veggies for Long Term Survival

You cannot imagine how comforting it is to have fresh produce in hard times. But sometimes

your garden just isn’t ready when you need it, or your availability to fresh produce isn’t ideal.

The thing is this though: fresh produce isn’t meant to stay fresh for very long. You’re usuallyleft

holding the bag if you want some good produce during a food shortage, societal breakdown or

a major event.

It’s not that difficult though, to get a good mix of veggies in your diet.

You can even have fresh fruit and vegetables without a huge, well-developed garden or

aquaponics setup.

Now, this article is all about veggies and how to make them long term storage type foods but

that’s not the only thing these articles are good for. There’s still got a ton of great information

you’re going to want. When stressful times exist, everyone is going to want to eat great food.

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How to Keep Vegetables and Fruit for the Long-Term

OK, here’s the deal: fresh produce doesn’t last long. There are more than a few secrets with you

to help you extend the lifespan of fresh cut vegetables for your storage. It’s just that you’ll need

to make an accommodation to allow that to happen. A root cellar is the answer. A what? A root

cellar is a cool, humidity controlled container which allows your veggies to last for a very

long time. How about lettuce that lasts for two months, garlic that will last two years, squash

that will last three years or other root veggies which will last at least two years. THAT’S longevity.

This particular article is meant to whet your appetite and isn’t a big enough forum to cover the

actual design and building of a root cellar (there will definitely be a few articles on that topic

going forward). Let’s not get into details but simply basic concepts, for now. We WILL however

talk more extensively about root cellars in the near future so we won’t be skirting that issue.

But let’s get you salivating for some fresh produce that doesn’t require a fully developed garden

or hydro/aqua setup.

Which Fruits and Vegetables Will Work?

Ginger, Onions, Beets, Potatoes, Squash and Hearty leafy greens as well as cabbage are all

perfect candidates for root cellaring. The usual suspects can be included of course as well,

including apples, carrots, turnips, pumpkin and celery.

Each type of fruit or vegetable will require a different treatment to ensure longevity without

refrigeration. But it’s important to note that many items have substantially similar treatments,

humidity levels and timelines. For instance, cabbage and celery, leafy greens like kale and chard

all store incredibly well in sand with a controlled humidity at the same level. The result is about

3-5 months peak longevity with very little waste involved.

Additionally, squash of all types, potatoes, yams, onions and turnips can all be stored in similar

conditions. The key is that they are all “cured” properly in their own unique ways. So, after you

prepare the items, you can store them in a very similar environment.

Root cellars are used all around the globe for storing produce.

The best part of the root cellaring ideology is that you don’t have to actually have a cellar, or

even a lot of space. In third world countries, “root cellars” are often built out of terracotta pots,

sand and water. An unused trashcan can be buried, incorporated with hay and newspaper and

covered properly to provide a very cheap and easy to maintain root cellar.

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The key to root cellaring is the controlling of humidity (some items need more, some need less).

That’s the main reason why different storage vessels make some sense.

What Else Can Be Stored Long Term?

Let’s talk more about the types of food you can store though, because that’s what this is all

about. Having fresh produce on hand even when you cannot guarantee access from your

garden or the grocer is important.

Ginger root is an excellent vegetable for root cellaring. The rind that forms on the ginger allows

the moisture to stay intact until it’s broken, and the relatively firm flesh keeps bruising to a

minimum. It is bruising which causes vegetables and fruits to speed up degradation. You know

that old saying: “One bad apple ruins the whole bushel”? It’s true. You need ripe, unblemished,

uncut and non-bruised produce for root cellaring.

Garlic can be made to last for significant periods of time if properly stored in a root cellar.

Having fresh, spicy, sharp garlic on hand can aid in a bunch of different preparations, including

for medical reasons. Garlic can last 6 months on your counter, but 18 months or more in a

proper root cellar situation. That’s longevity.

Beets and other similar items (like turnips and potatoes) are easy targets for root cellar

advocates. These can last over a year, without any significant degradation to taste or texture.

The biggest argument for a cellar is that the produce tastes infinitely better than waterlogged

canned versions you buy in the store.

Get Started Now!

Now a few words to the wise: veterans of root cellaring will say without question that home

grown produce lasts MUCH longer than store bought produce. If you cannot get your garden

producing in time, but want to get your root cellar started there is a strategy. Visit a local

produce farm and pick high quality specimens then utilize proper “curing” techniques. Get

informed on the proper storage conditions for each variety, then combine the techniques.

P.S. Don’t worry, you won’t be left hanging on a root cellar setup, but this article was just an

introduction. There is a ton of great content on food storage coming down the pipeline,

because you are probably hungry for great food in your storage.

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Surviving When The Food In Your

Stockpile Is Gone

In the aftermath of a major crisis, just about anything can happen to your food supply. This may

include unexpected spoilage, theft, or other factors that cause your food supply to go

dangerously low or run out.

You will need to be successful at hunting and foraging at least two weeks before supplies run

out.

Basic Nutrients and What Happens When You Miss Them

There are 6 main nutrient areas required for good health: proteins (used for building and

maintaining the body), carbohydrates (used for energy), fats (used for storage), fiber (no

nutritional value, but keeps bowels healthy), and vitamins and minerals (used in just about every

bodily process for signaling, beginning, and ending processes).

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When you don’t have enough food, and those basic nutrients disappear from your diet, your

body will react, as soon as the first signs of starvation appear.

Week 1: You become very hungry, angry, grumpy, and irritable. You will begin to lose water

weight, which triggers the body to start using fat reserves. Fat will burn immediately if you do

not get enough carbohydrates to fuel the body.

This can set up a dangerous situation early on that causes kidney damage. Even if you are

catching animals or consuming fish, it is extremely important to find a reliable source of fruit,

greens, grain, or other plant based foods that will provide adequate carbohydrates since meat

and fish tend to have little, if any usable carbohydrates.

Week 2: You start to get very depressed and begin to feel useless. There is an obvious loss of

weight and a noticeable decline in muscle mass because the body is using muscles for protein

to keep major organs functioning. Kidneys and liver will begin shutting down, eating will

produce stomach pain and nausea.

Week 3: People start acting very crazy and would consider doing things that they normally

would not do. Some may have starvation euphoria or other hallucinations at this stage, and

perhaps even sooner depending on body weight at the beginning of the starvation period.

The body begins to swell from fluid under the skin. Victim may have bad diarrhea, and the

stomach becomes unable to digest food due to decrease in stomach acid production.

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Week 4: You have no energy. All that is left is to hang on and hope that you will make it. Most

victims have hallucinations, go into convulsions, have horrible muscle pain, and unbelievable

cramps through-out the body.

How to Survive for Two Weeks If Your Food Supply Is Gone

Once you enter the first day with reduced food, there will be less time to hunt or preserve food,

and more time will be spent recovering from exhaustion and other problems.

Then what is to be done for the survival of the group?

Send out hunting, fishing, and foraging parties

These parties must be sent out as soon as possible before the first week of no food begins.

These groups may have to travel long distances into new hunting, fishing, and foraging areas

where they may encounter other survivors that will be hostile to them.

When assigning food, you will have to balance the needs of those left behind with those who

will go out and forage. Be aware that if they are not successful within the ration limits, they too

will suffer from starvation and lose their ability to bring back food.

Search for edible plants, edible insects, and edible reptiles

When people are very hungry they will eat almost anything that they would never think of

eating under normal conditions.

Plants, insects, and reptiles when eaten can keep you alive and in good condition.

However, don’t forget to test any new food if you are not absolutely sure that it is edible.

7 vital foods to stockpile - amazon web servicesusdeception.com.s3.amazonaws.com/download/7 vital...

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