Answer to subscriber's question
by aajonus vonderplanitz, phd nutrition
Hello Aajonus, If something were to disrupt our everyday living, what would you recommend for a 6 week survival kit? [There are] many many [suggestions] on the internet but don’t think I want to buy them without your recommendation. Much appreciated.
-- Rose Simons
Aajonus: My survival kit consists of semi-dried meat bathed in stone-pressed olive oil (or you can make beef jerky and keep it in oil), 3 gallons of varieties of unheated above 93 degrees F. honey, 20 lbs no-salt raw butter, 2 gallons unheated above 96 degrees F. coconut oil, 2 gallons stone-pressed olive oil, 20 lbs cheese, 20 lbs dried figs, 20 lbs dates, and 30 gallons water. Well managed/rationed and depending upon size, one person could survive 4-6 months on my survival kit.
RECIPE for lightly-dried muscle MEATS: Cut meat into ½ inch x ½ inch x 2-10 inches strips. Allow to dry for 5 hours on plates in the sun if in a cool climate or in the shade in a hot climate. Turn meat over and let dry for another 5 hours on plates as instructed above. Baste all surfaces of meat with olive oil and let stand for 30 minutes. Pour 1 cup olive oil into wide-mouthed quart glass jars. Insert meat slices lengthwise into jars until jars are filled with meat to within 1 inch of top of jars. Make sure that olive oil covers all meat, so that oil level is about ½ inch above meat. When time to eat meats, consume about 1/3 cup with equal amounts butter and/or oils. After consuming semi-dried meat, consume ¼ cup water with ½ teaspoon honey slowly.
RECIPE for jerky MEATS (less nourishing than semi-dried meats): Cut muscle meats into ½ inch x ½ inch x 2-10 inches strips. Allow to dry for 5 hours on plate in the sun if in a cool climate or in shade in a hot climate. Turn meat over and let dry for 5 hours on plate as instructed above. Turn meat over again and again and allow to stand for 5 hours on each side until meat is dry inside. Baste all surfaces of meat with olive oil and let stand for 30 minutes. Pour 1 cup olive oil into wide-mouthed quart glass jars. Insert meat slices lengthwise into jars until jars are filled with meat to within ½ inch of jar tops. Make sure that olive oil covers all meat, so that oil level is about ½ inch above meat. When time to eat meats, consume about ¼ cup with equal amount of butter and oils. After consuming jerky meats, consume 1/3 cup water slowly.
BUTTER: Even if you do not have refrigeration when disaster occurs, butter will keep in glass. Transfer butter into wide-mouthed 2-cups glass jars after butter softens. Warm butter does not mold although it may sour. When butter is soured, it is simply predigested by the natural bacteria in the butter and is more assimilable like yogurt. Refrigerated raw butter will mold within 3-5 months. Molds predigest the butter just as molds predigest old-fashioned-made cheeses. Moldy butter often tastes like blue cheese and can be made into Roquefort dressing. If you do not like taste of blue cheese, then transfer butter into wide-mouthed 2-cups glass jars to within ¼ inch of jar top as soon as you get it. Let butter warm before packing it into jars. Do not refrigerate it; keep on a warm shelf where only a little INDIRECT sunlight shines to curtail mold.
CHEESES: Similarly, cheese will not easily mold at warm temperatures with enough sunlight. As soon as you get cheeses, warm them to room temperature and press into wide-mouthed 2-cups glass jars to within ¼ inch of top. When you remove lids, you may find hairy molds on top of cheese. Scrape only the hairy molds away before consuming.
HONEY: No preparation necessary. I keep mine in ½ and 1 gallon glass jars. I have 4 varieties: sage, orange, buckwheat, and wildflower. Sage crystallizes slower than most other honeys.
OILS: No preparation necessary. I keep mine in 1 pint and 1 quart dark glass bottles.
DATES AND DRIED FIGS: No preparation necessary. However when time to consume, it is best to let figs stand for 20 minutes in water (if water is available) before eating them. Dates should not be soaked in water prior to eating. Always consume some butter or oils prior to eating no more than 3 figs or dates daily. If you let children eat only fruits and fats, they will become ravenously hungry and eat your storages quickly and they may become quite unmanageable.
WATER: No preparation necessary. Rainwater is best because it contains bacteria. I keep mine in ½, 1-gallon and 5-gallons glass jars. ALWAYS sip water, do not gulp. If gulped, any more than 2 ounces of water will be rushed to the kidneys for elimination causing dehydration.
To recycle proteins from dried meats that may not have digested well, and to keep hydrated and consume less water, I would consume all of my urine. If you are very toxic at the time disaster strikes, it is best not to drink the first urine in the morning because our bodies detoxify the nervous system at night and many neurotoxins can be found in our urine in the morning.