Surviving for 90 Days Part 2-B – How Much Food Do You Need?

Posted: September 7, 2016 by gamegetterII in Uncategorized

A great method that covers the basics to calculate your long term food storage needs.
A few additional points from me on food/nutrition when using your long-term storage foods…
The extra fat and sodium content found in canned foods isn’t an issue-unless you have a health problem that makes it an issue- as you’re under stress,and generally going to be a lot more active in any long-term “SHTF” scenario. You’ll be sweating a lot,and need to replenish the sodium in your body anyhow.
Fats provide satiety-they make you feel full-which is a good thing.
Since you’ll be moving around more,and under more stress than normal,the extra fats shouldn’t be an issue.
I would add that you need to be sure you get the nutrients found in fruits and vegetables-it’s not just calories that matter.
You also must be careful using TVP as your main source of protein-as vegetable proteins do not have all the amino acids found in meat sourced proteins,some of the amino acids can only be found in meat. Several other key nutrients are only found in sufficient quantities in meat,poultry,and fish/seafoods.
The difference…
“the primary difference between animal and plant proteins is their amino acid profiles and it is those profiles that direct the rates at which the absorbed amino acids are put to use within the body. Animal based proteins, of course, are much more similar to our proteins, thus are used more readily and rapidly than plant proteins. That is, ‘substrate’ amino acids derived from animal based proteins are more readily available for our own protein synthesizing reactions which allows them to operate at full tilt. Plant proteins are somewhat compromised by their limitation of one or more amino acids”

“Foods that contain animal protein tend to be high in several nutrients that are often lacking in plant foods.

These include:

Vitamin B12: Vitamin B12 is mainly found in fish, meat, poultry and dairy products. Many people who avoid animal foods are deficient (3).
Vitamin D: Vitamin D is found in oily fish, eggs and dairy. Some plants contain it, but the type found in animal foods is better used by your body (4).
DHA: Docosahexaenoic acid (DHA) is an essential omega-3 fat found in fatty fish. It’s important for brain health and is hard to get from plant sources (5).
Heme-iron: Heme-iron is predominantly found in meat, especially red meat. It is much better absorbed in the body than non-heme iron from plant foods.
Zinc: Zinc is mainly found in animal protein sources, such as beef, pork and lamb. It is also more easily absorbed and used from animal protein sources”

There are thousands of nutrition studies that are in agreement on the plant -vs- animal protein issues,I just used the first two that popped up in a Google search.

I prefer to store dried beans,rather than buying #10 cans-you can store a lot more beans in the same space,with much less weight.
Dried beans,rice,and pasta store “indefinitely” in theory.
In practice,unless you have temperature and humidity controlled storage,beans are going to take longer to cook the longer they have been stored. I’ve cooked beans after they’ve been stored for 10 years-they tasted fine,cooked them after soaking for 24 hours in cold water,just took about 4 hours to cook compared to 3 hours for freshly purchased dried beans.
Same with pasta stored 10 years,tasted fine,cooked in about the same amount of time-maybe an extra 5 minutes- as freshly purchased pasta.
We go through rice fairly quickly,so our stored rice is never more than 3 years old. A friend bought an excessive amount of rice in 2008,we just cooked some of it up over the weekend-it tasted fine,cooked just like freshly purchased rice,same amount of time.
We store food that we eat all the time anyhow-so there won’t really be much of a change in our diet.
I supplement our store bought meats with venison and rabbit,plus the occasional pheasant during hunting season,along with fresh caught fish throughout the year.
We also can the veggies from our garden,which helps with the grocery bill quite a bit.


For this post, we’re skipping ahead a little. We want folks to start thinking and start planning. Next week’s post will go into greater detail on the different types of long term storage food.

This is where preparing gets challenging. Most of the folks that sell long term storage food get you excited by the number of servings that they include in their price. Anyone who has had company for Thanksgiving knows that serving size is meaningless. Cousin Eddie eats like a horse. Aunt Sal eats like a sparrow. Heck, when the wife and I get a rack of ribs, she eats less than half and I eat the rest.

We’ve got to plan based on how many calories are required, not serving size.

So, how do we know how to do this? Well, our medical community has actually studied this for us. They have come up with information…

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