Storage and Preparation of Food Supplies

All dry ingredients or supplies should be stored off the floor in clean, dry, dark places away from any source of moisture. Foods will maintain quality longer if extreme changes in temperature and exposure to light are avoided.

Grains

If you purchase bulk wheat, dark hard winter or dark hard spring wheat are good selections. Wheat should be #2 grade or better with a protein content from 12 - 15% and moisture content less than 10%. If wheat is not already in nitrogen-packed cans, it can be stored in sturdy 5 gallon food-grade plastic buckets or containers with tight fitting lids. If the wheat has not already been treated to prevent insects from hatching, wheat may be treated at the time of storage by placing one-fourth pound of dry ice per 5 gallon container in the bottom and then filling with wheat. Cover the wheat with the lid, but not tightly, for five or six hours before tightening the lid to be air tight. Other grains to consider storing include rye, rice, oats, triticale, barley and millet. Pasta products also satisfy the grain component of the diet. Milled rice will maintain its quality longer in storage than will brown rice. Many of the grains may require grinding before use. Some health food stores sell hand-cranked grain mills or can tell you where you can get one. Make sure you buy one that can grind corn. If you are caught without a mill, you can grind your grain by filling a large can with whole grain one inch deep, holding the can on the ground between your feet and pounding the grain with a hard metal object such as a pipe.

Non-fat Dry Milk/Dairy Products

Store dry milk in a tightly covered air-tight container. Dry milk may be stored at 70oF for 12 - 24 months. If purchased in nitrogen packed cans, storage time for best quality will be 24 months. Other dairy products for long term storage may include canned evaporated milk, pasteurized cheese spreads and powdered cheese.

Other Foods or Ingredients

Iodized salt should be selected and stored in its original package. Dried beans, peas, lentils, etc. provide an inexpensive alternative to meat and are easy to store in glass or plastic containers tightly covered. Those purchased from the grocery shelf are normally the highest quality.

Open food boxes or cans carefully so that you can close them tightly after each use. Wrap cookies and crackers in plastic bags, and keep them in air-tight storage containers. Empty opened packages of sugar, dried fruits and nuts into screw-top jars or airtight food storage containers to protect them from pests. Inspect all food containers for signs of spoilage before use. Commercially canned foods are safe to eat after long periods of storage unless they are bulging, leaking or badly rusted. Quality, however, will diminish with long term storage. Changes in flavor, color and texture may be observed and nutritional value will decrease. For best quality, use within one year. If stored longer than one year, rotate canned goods at least every two to four years.

Vitamin and Mineral Supplements

To help compensate for possible deficiencies in the diet in emergency situations, families may wish to store 365 multi-vitamin/mineral tablets per person. Careful attention should be paid to expiration dates on packages.

Shelf Life of Foods for Storage (Unopened)

Here are some general guidelines for rotating common emergency foods to ensure the best quality of the products.

• Use within six months:
  • Powdered milk (boxed)
  • Dried fruit (in metal container)
  • Dry, crisp crackers (in metal container)
  • Potatoes

• Use within one year:
  • Canned condensed meat and vegetable soups
  • Canned fruits, fruit juices and vegetables
  • Ready-to-eat cereals and uncooked instant cereals (in metal containers)
  • Peanut butter
  • Jelly
  • Hard candy, chocolate bars and canned nuts

• May be stored indefinitely* (in proper containers and conditions):
  • Wheat
  • Vegetable oils
  • Corn
  • Baking powder
  • Soybeans
  • Instant coffee, tea
  • Cocoa
  • Salt
  • Noncarbonated soft drinks
  • White rice
  • Bouillon products
  • Dry pasta
  • Vitamin C
  • Powdered milk (in nitrogen-packed cans)

The 50 essential nutritional elements required for health

There are 50 essential elements each of us must get to be healthy. Take any one of them completely away, and we will eventually die for the lack of it. There are five widely separated groups of people on planet Earth who traditionally live well past 100 years old. Studies have shown in each case these agrarian societies get all 50 essential elements in their diets because of the unique circumstances of where they live. They also possess a pollution free environment. This includes clean air and water and a lack of pesticides and artificial fertilizers. Cancer and heart disease are virtually unknown among them as they live out their lives in seclusion.

That being the case, for argument sake, it is not a very big stretch of the imagination to propose that most of the people on the Earth are dying prematurely.

Concerning taking care of ourselves, it is a sad commentary about our affluent North American society that with all our resources, we have only gone down hill within the last 100 years. In 1900, Cancer killed 3.3% of the population. Today it kills 25%. Heart disease killed 14.2% in 1900. Today it kills 33%. Ninety-five years ago, the American diet was vastly restricted from what it is now. On the surface, one would think these figures would drop as our food production methods and distribution have improved. But the opposite has happened. Much of the blame lies with the way we process our foods

Name                   RDA^#     % who get less than the RDA in N. America
2 fatty acids         grams
  Linoleic Acid         3                 5%
  Alpha-Linolenic Acid  2                95%

Protein - 8 amino acids (10 for children)
                      grams
  Isoleucine           1.1
  Leucine              1.0       The average intake
  Lysine               0.84      of protein in North
  Methionine         0.65-1.3     America is 2 or 3
  Phenylalanine        1.0       times the RDA.
  Threonine          0.37-0.7
  Tryptophan           0.5
  Valine               0.85
  Histidine    Essential for children
  Arginine     Essential for children

13 Vitamins        milligram/IU
  Vitamin A           5000 IU            50%
  Thiamine(B1)         1.2               45%
  Riboflavin(B2)       1.7               34%
  Niacin(B3)            20               33%
  Pantothenic Acid(B5)  10               25%
  Pyridoxine(B6)         2               80%
  Biotin (B7)           0.3              10%
  Folic Acid (B9)       0.4              10%
  Cobalmin (B12)       0.006             34%
  Vitamin C             60               41%
  Vitamin D            400 IU            10%
  Vitamin E             30 IU           20-40%
  Vitamin K           Unknown            15%
 
21 Minerals         milligrams
  Calcium            800-1200            68%
  Phosphorus         800-1200            27%
  Potassium            2000               ?
  Sulphur        Adequate Protein         ?
  Sodium                220               ?
  Chlorine              220               ?
  Magnesium           300-400            75%
  Silicon               ?                30%
  Iron                  18               57%
  Fluorine               1                ?
  Zinc                  15              35-60%
  Strontium            0.32*              ?
  Copper                2*              85-90%
  Vanadium            1-3.2*              ?
  Selenium           0.05-.1*           50-60%
  Manganese           2.5-7*            20-30%
  Iodine             0.08-.15             ?
  Nickel               0.01*              ?
  Molybdenum        0.045-.5*             ?
  Cobalt              0.008*              ?
  Chromium             0.6*              90%

A source of energy... Complex carbohydrates are best

Water

Oxygen

Light

  # RDA stands for Recommended Daily Allowance
  * No RDA set. Suggested by researchers.