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Survival Eating For Disasters (like COID-19)

Survival Eating For Disasters (like COID-19)

Eating for survival is nothing new. It has been part of our North American culture as long as I can remember. In the 50’s it was prepare for nuclear war with food and underground shelters. As a kid, growing up in the 60’s it was about Boy Scout being prepared. As a teen/young adult in the 70’s, it was about do-it-yourself, folk medicines, food storage, wine making, self-defence and improvised weaponry. (I liked the wine making and food part.)

This survival information became very handy when I was laid off of work in the early 80’s. Here is what I ate to stay fit, healthy and extremely active (kick-boxing, working and making ends meet).

  1. Bean sprouts. They are, by far, the cheapest, most vitamin-packed food around. For example, a cup of mung bean sprouts (found in many Chinese dishes) has 23 mg. of vitamin C, which is about half of the Recommended Daily Allowance. A 2004 University of Saskatchewan demonstrated that broccoli seed sprouts reduce the risk of heart disease and cancer. I like sprouts as they are cheap and easy to make, which I will demonstrate later in the article. Asians have used this survival food for centuries.
  2. Organ meats. I know, I know. It was so gross having to eat liver and heart and whatever when I was a kid. The trick is to learn how to cook beef or chicken livers and hearts. I stir fry beef and chicken livers and chicken hearts with some kind of sweet and sour sauce. As for beef heart, I first sear it in a frying pan, then put it in a deep oven pan with a couple of inches of water. Chop onions and garlic and insert it into the meat or by it. Cook for 45 – 60 minutes at 325 degrees F. Delicious and totally paleo.
  3. Brown rice. Cheap and easy to store.
  4. Oats. Steel cut or flakes are good. (Some argue that steel cut are superior, but they take a long time to cook.) I soak them over night and then bring to a boil in the morning. Mix with currents, dried cranberries, apple slices, etc. and cinnamon. Being allergic to milk, I use butter.
  5. Eggs. Very cheap protein source. Highly underrated.
  6. Vegetables from the ethnic side of town, such as Chinese, Korean or Fillipino.

How to Make Sprouts

  1. Put a couple tablespoons of your favourite sprouting seeds: alfalfa, mung beans, lentils, etc. in a jar or container, fill with water and let soak for 24 hours.
  2. Empty the container and then rinse twice a day afterwards. Keep in a dark place.
  3. After 4-6 days, place in the sun (window sill) for a day or two.
  4. Then refrigerate or add to soups, salads and stir fries. Rinse thoroughly with water first. WARNING: the alfalfa sprouts will rot very quickly. In a university experiment, I tested a batch of alfalfa sprouts that produced a million times more e coli 0157 than raw hamburger! I once broke a two day fast with meal of just alfalfa sprouts and it was very unpleasant. So, keep the alfalfa sprouts to a minimal.

I ate mostly like this for weeks at a time and maintained my weight at 150 pounds and still remained active. (And saved beer money.) With a bit of initiative and creativity, you can do the same. Survival is not about suffering and denial. You still have to have some fun.

Learn more about good eating in Amazon Bestseller book:

Flat Gut After 50

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