Food Prepping and the Special Diet

Perhaps I just paid no attention to it, but it seems like the American diet has gone from meat and potatoes, bread and veggies on a plate (usually with gravy) to more restricted methods of eating.  No carbs, no sugar, no gluten, no salt, lots of fat, no fat, vegan, veganism, etc.  Granted there are many people with genuine auto immune disorders that make eating some foods (such as gluten) dangerous, and folks with certain cardiovascular or other issues issues that need to watch saturated fat and salt like a commandment to ensure long life.  But some of that is just no more than what's trendy right now (and seeing as I've had a  a pair of  go go boots in my closet I will say nothing further).

I had friends in college that were vegetarians, they wanted to eat healthier, they loved animals.  They would never even consider joining an organization to promote their personal habit, or vandalizing a cow made out of butter like some sort of dairy terrorist. It was simply how they ate, and when they visited I made a number of different recipes they (and I loved), most from my favorite vegetarian cookbook. "Moosewood Kitchen".   Being a good host/hostess involves making sure your guests have a meal they will truly enjoy.

Outside of my once or twice a month pancake/waffle fix, and a serious love of cornbread, I don't eat a lot of processed carbs.  Being of Northern European and North American Indian descent, my digestion (and waistline) does better on game, brown and wild rice, lots of fruit and veggies (and the occasional wild Bacon and my ancestors sacred ceremonial beverage, the single malt Scotch)   But it's my choice, I don't wear it on a button or splash red paint on a french pastry by way of political statement.

Eating is a personal choice.  Your health and how you maintain it is your business, not mine, and certainly not the governments.  If you want to have tofu and greens for dinner, go ahead.  If you want to dine on a greasy big mac daily, that's your choice. Breakfast for dinner, leftover pizza for breakfast, it's up to you.  But I do try and vary my diet.  Certainly, even in nature, the capability of being able to eat one and only one particular article of food type makes for a finely tuned metabolism and digestive track. But what do you do, when that specialized food source becomes scarce.

Irish Soda Bread

Think of the cute little koala bear, that eats only the leaves of the eucalyptus tree.  As long as they are around he is one happy, furry little beast.  But where such trees do not live (except tweaking with mother nature as in a zoo), neither do the koalas.

Man has flourished because,  through history he was omnivorous, able to eat about anything (though I do NOT want to know what was in the mind of the person that ate the first raw oyster).  One can maintain good health with a more food specific diet, with careful nutritional planning, and an abundance of produce.

But what about those situations when your eucalyptus tree dies?

What do you mean there's no bacon tree?

In planning for emergency food supplies (emergency constituting of everything from big natural disaster to unemployment) make sure you have a variety of food for nutrition (peanut butter is going to get tiresome real quickly), and have adequate protein for anyone with a restricted diet.  Whether you are omnivore or herbivore you need to have adequate stores and a variety of food to get proper protein, minerals and amino acids.

Vegetarian is an old Indian word for bad hunter.  That old joke aside, having a strong supply of vegetarian protein isn't just for the hippies, it can provide long term nutrition that's easy to store.  If you are prepping with a vegetarian mindset, in addition to beans and TVP (if you like), store a variety of grains like amaranth and quinoa (a good rule is 3 parts gain to 1 part beans/pulses for maximum protein). Those two grains are also nice in that  in growing them, they don't look like wheat, looking more ornamental, so they're not likely to be stolen from your flowerbeds or gardens by the less prepared.  If you have a heat source to bake during your emergency, there are gluten free bread mixes that can be made from scratch, or purchased and stored in bulk, no different than your typical bread/muffin mix.

Sea veggies like dried kelp and dulse are not only flavorful additions to even this carnivores soups and stews, but provide a healthy shot of micro nutrients you can't get from a limited selection of garden product. Learn to dry fruit, and have protein powders  such as hemp, whey, soy, brown rice (I like Sun Warrior brand) to add to your drinking stores as well.   Learn to can those garden veggies. 

Dont' forget some spices. With the right blends you can make a sassy plate of beans and rice that would please anyone. And if you are thinking "beans smeans! I'm going to eat GAME!" remember, depending on the outside environment and how many other people may be seeking those few deer in the nearby woods, you may not have the means to secure meat, depending on where you live, even if you have the skill.  I can make a great venison jerky, but not so much on the years I don't harvest a deer.

What about chickens, someone asked (especially after having the egg on top of the beans and rice).  They are more work than just wandering around and picking up the eggs until they fling themselves into a French Enamel Casserole.  But if you understand the commitment, the reward is worth it.   Do your homework before making the investment.  Good information can be had at Pam's at the blog Community Chickens.  (I had a chicken once, named Sunny, origin of my "sunny noodle soup" recipe, but we'll not go there).

If you're prepping with a Type 1 Diabetic in the family.  Insulin needs notwithstanding, ask for an extra McDonald's hot cake syrup when you're getting coffee and save a few (or the little sugar and jelly packets also work, and if you ask nicely, most places will give  out a couple extra when you order your food.)  Half of one of those has about equals one of those 15 gram glucose tubes.  If someone's sugar is dropping and they're still responsible and swallowing, those might work if your prepping stores don't provide enough Glucogon.

As for foods, brown rice is obviously lower in the GI index than white but it does not keep near as long and will need to be rotated more often. Meats and cheese can be purchased canned and nuts are great as long as someone else in the group doesn't have allergies. Many low GI veggies and some fruits (apples, winter squash, etc) store well this way.  Dehydrated veggies are also another good way to store, squash does particularly well and will spike the sugar half as much as a sweet potato.  Try making some dehydrated soups with lower carb veggies. Learning to can with a pressure canner is a great way to set aside meat and veggies.

On any food storage plan, fat IS important.  I was part of a squirrel survival exercise wherein we had to sort out what supplies in our "downed chopper" we'd keep, and I was surprised several people didn't pick the can of Crisco (it's FAT AND you can use the can to melt the snow all around us in this exercise for water).  Fats fill you up and will will provide more stable energy than meals high in non complex carbohydrates.  But choose a good fat, preferably one not made in a laboratory. Coconut oil is one of the few fats that will last a few years in storage, though it's not cheap. It's also great in moisturising and protecting the skin from the elements (Barkley NO, I'm NOT a human Mounds bar!)

Ditch the junk food.  Make plans to have an occasional treat, non microwave popcorn, dried fruit, trail bars, dark chocolate, but leave the bulk junk food out of the storage provisions  Have some  crystallized lemon like TrueLemon packets or sugar free drink mix to to add to water (for flavor)  that you might have to treat with bleach to make it safe to drink in an disaster type emergency.  A rule of thumb, unless it's been broadcast that the water is absolutely undrinkable, (i.e. contaminated with hazardous chemicals or Tang, you can make it safe to drink by the following.

If tap water is clear:
1. Use bleach that does not have an added scent (floral/lemon, etc.).
2. Add 1/8 teaspoon (8 drops or about 0.75 milliliters) of household liquid bleach to 1 gallon (16 cups) of water.
3. Mix well  (in clean and sanitized container) and wait 30 minutes or more before drinking.
If tap water is cloudy:
1. Use bleach that does not have an added scent
2. Add 1/4 teaspoon (16 drops or 1.5 milliliters) of household liquid bleach to 1 gallon (16 cups) of water.
3. Mix well (in clean and sanitized container) and wait 30 minutes or more before drinking.

These are just some basic pointers.  For those of you looking for a great first primer for preparing your home and family for emergencies that both man and mother nature can throw at you (including a great section on caring for animals in your care in an emergency) my good friend Jane Alexandra has written  the book Rational Preparedness .  I'd certainly recommend it as a worthy and inexpensive guide for getting started.

Learning the basics is important.  Understanding your loved ones preferences and special needs is also essential.  For having a good selection selection of  nutrient dense stored foods, may keep everyone in your family, whatever their dietary need or preference, happier and healthier in hard times.