OCTOBER PREPAREDNESS CHALLENGE

Can you believe it's October already? This is when the holidays start creeping up, until, wham! the craziness hits and then the year is over. I can't believe how fast it goes. Before the madness begins, commit to being consistent with your preparedness and join me in my goals this month!

With the harvest season and winter coming on, I am still focusing on "gathering in" and securing a good food supply for the winter months when I just plain don't want to go out in the freezing cold and snow and go shopping. I like to have everything on hand and shop about once or twice a month. So, this month I will be

1) Re-stocking my three-month supply with case lot finds, and taking inventory of my years' supply with a plan to work slowly towards getting that re-stocked. (For some great ideas on planning, inventory, and rotating, check out http://foodstoragemadeeasy.net/)

2) Stocking up on paperware. In the event of water shortage, holiday run-around, a quick goodie plate for a neighbor, and the arrival of a baby and lack of time to do dishes I want to make sure I have plenty of paper plates, cups, napkins, bowls, utensils around to fill in the gaps. Not a really green way to live, I understand, but I only use them on occasion, and it prevents me from using the water to wash dishes, so...it's how it's gotta be. I'm always glad when I have some in my storage.

FIVE SHELF LIFE STUDIES FOR YOUR FOOD STORAGE

In your quest for knowledge on all things preparedness related, this is a good resource for updates on the shelf life of dry and canned foods. The link at the end has some fabulous information on many different preparedness topics. Enjoy!

Five Different Shelf Life Studies:
Two on Canned Food and Three on Dry Food

Summary Article Copyright 2007,2010 by Robert Wayne Atkins, P.E.
The following brief summaries are for fair use and educational purposes only.

Publication History:

After granting permission, my Entire Food Shelf Life Summary Article was published in the
Journal of Civil Defense, Volume 43, Issue Number 2, Year 2010.

The Journal of Civil Defense has an extremely wide distribution and readership including
all the Congressmen in the United States Senate and the United States House of Representatives.

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Canned Food Study One
A Food and Drug Administration Article about a shelf life test that was conducted on 100-year old canned foods that were retrieved from the Steamboat Bertrand can be read at the following link:

http://web.archive.org/web/20070509153848/http://www.fda.gov/bbs/topics/CONSUMER/CON00043.html

Following is a brief summary of a very small portion of the above article:

"Among the canned food items retrieved from the Bertrand in 1968 were brandied peaches, oysters, plum tomatoes, honey, and mixed vegetables. In 1974, chemists at the National Food Processors Association (NFPA) analyzed the products for bacterial contamination and nutrient value. Although the food had lost its fresh smell and appearance, the NFPA chemists detected no microbial growth and determined that the foods were as safe to eat as they had been when canned more than 100 years earlier. The nutrient values varied depending upon the product and nutrient. NFPA chemists Janet Dudek and Edgar Elkins report that significant amounts of vitamins C and A were lost. But protein levels remained high, and all calcium values 'were comparable to today's products.'"

"NFPA chemists also analyzed a 40-year-old can of corn found in the basement of a home in California. Again, the canning process had kept the corn safe from contaminants and from much nutrient loss. In addition, Dudek says, the kernels looked and smelled like recently canned corn."

"According to a recent study cosponsored by the U.S. Department of Agriculture and NFPA, canned foods provide the same nutritional value as fresh grocery produce and their frozen counterparts when prepared for the table. NFPA researchers compared six vegetables in three forms: home-cooked fresh, warmed canned, and prepared frozen. 'Levels of 13 minerals, eight vitamins, and fiber in the foods were similar,' says Dudek. In fact, in some cases the canned product contained high levels of some vitamins that in fresh produce are destroyed by light or exposure to air."

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Canned Food Study Two
A canned food shelf life study conducted by the U.S. Army revealed that canned meats, vegetables, and jam were in an excellent state of preservation after 46 years.

The Washington State University summary article can be read at:

http://www.whatcom.wsu.edu/family/facts/shelflif.htm

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Dry Food Study One
A scientific study conducted at Brigham Young University on the shelf life of a variety of different dry foods can be read at both of the following links:

http://ce.byu.edu/cw/womensconference/archive/2005/sharing_stations/pdf/52a.pdf
http://www.providentliving.org/content/display/0,11666,7797-1-4222-1,00.html

A brief summary of the above web site information shows the following estimated shelf life per dry food item:

Over 30 years for wheat and white rice.
30 years for pinto beans, macaroni, rolled oats, and potato flakes.
20 years for powdered milk.

All dry food items should be stored in airtight moisture proof containers at a temperature between 40�F to 70�F.
Salt, baking soda, and granulated sugar still in their original containers have no known shelf life limit if properly stored.

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Dry Food Study Two
http://www.sciencedaily.com/videos/2007/0208-keeping_food_for_years.htm

Following are some direct quotes taken from the above web site:

Food scientists now know that, when properly sealed, some dried food that's been sitting on shelves for years, could still be OK to eat.

"It lasts a lot longer than we thought," Oscar Pike a food scientist at Brigham Young University in Provo, Utah, tells DBIS.

Scientists have known certain foods like sugar and salt can be stored indefinitely, but wanted to learn the shelf life of other food like dried apples -- stored since 1973 -- tried by taste testers.

"I like to call it the emergency shelf life of the food, food that you'd still be willing to eat in an emergency," Pike says. "It's not as though it were freshly canned, but it's certainly edible."

He says the best foods to store are low in moisture, like wheat and powered milk. But keep all foods away from heat and light to stop it from going stale and losing nutritional value. "All the foods that we've tested have been stored at room temperature or below, so you want to avoid attic and garage storage."

In the study, researchers taste-tested rolled oats that had been stored in sealed containers for 28 years. Three-fourths of tasters considered the oats acceptable to eat in an emergency.

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Dry Food Study Three
http://beprepared.com/article.asp?ai=579&sid=INEM327&EID=ALL0608d&lm=emer&bhcd2=1213479534

Following are some quotes taken from the above web site:

It is important to first identify what is meant by "food storage" and "shelf life." "Food storage" that is intended to be held long-term is generally considered to be low moisture food packed in either #10 cans or in metalized bags placed within large buckets. "Shelf life" can be defined in the following two ways:

"Best if used by" shelf life - Length of time food retains most of its original taste and nutrition.

"Life sustaining" shelf life - Length of time food preserves life, without becoming inedible.

There can be a wide time gap between these two definitions. For example, most foods available in the grocery store that are dated have a "Best if used by" date that ranges from a few weeks to a few years. On the other hand, scientific studies have determined that when properly stored, powdered milk has a "Life sustaining" shelf life of 20 years. That is, the stored powdered milk may not taste as good as fresh powdered milk, but it is still edible.

Shelf life is extremely dependent on the following storage conditions:

Temperature: Excessive temperature is damaging to food storage. With increased temperature, proteins breakdown and some vitamins will be destroyed. The color, flavor and odor of some products may also be affected. To enhance shelf life, store food at room temperature or below; never store food in an attic or garage.
Moisture: Excessive moisture can result in product deterioration and spoilage by creating an environment in which microorganisms may grow and chemical reactions can take place.
Oxygen: The oxygen in air can have deteriorative effects on fats, food colors, vitamins, flavors, and other food constituents. It can cause conditions that will enhance the growth of microorganisms.
Light: The exposure of foods to light can result in the deterioration of specific food constituents, such as fats, proteins, and vitamins, resulting in discoloration, off-flavors, and vitamin loss.

EXAMPLES OF SHELF LIFE:

Recent scientific studies on dehydrated food have shown that food stored properly can last for a much longer period of time than previously thought. This research determined the "life sustaining" shelf life to be the following:
Dry Food Item Shelf Life
Wheat, White Rice, and Corn 30 years or more
Pinto Beans, Apple Slices, Macaroni 30 years
Rolled Oats, and Potato Flakes 30 years
Powdered Milk 20 years



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Revision History:

Revised September 1, 2010 - Added Publication History of my Summary Article at the top of the page.
Revised June 16, 2008 - Added a Third Dry Food Shelf Life Article.
Revised June 12, 2008 - Added a Second Dry Food Shelf Life Article.
Revised December 4, 2007 - Added a New Link to a U.S. Army Canned Food Shelf Life Article.
Revised December 4, 2007 - Added a New Link to a Brigham Young University Dry Food Shelf Life Article.
Fall 2007 - Created this new web page.

Click on www.grandpappy.info/indexhar.htm for more Hard Times Survival Tips.

OILS CLASS INFO AND PRICES...ALSO FEATURING IONIC SILVER!

Fall Class: Using Spice Traders, Oregano Oil, Ionic Silver to assist in your Families' Home Health

When: Wednesday, Oct.6
Time: 7 PM
Where: Joan Elders', 4820 Hollow Rd, Nibley UT

I failed to mention in the group email that Joan will also be discussing some of the benefits of Ionic Silver. All prices include tax and shipping.

Silver-Arise 8 oz: $28.00
Silver-Arise 1 qt: $85.00
Oregano Blend (2 oz): $27.00 (Oregano mixed with pure olive oil)
15 ml: Oregano Concentrate: $27.00
Spice Traders: $27.00
1 oz: Oregano Concentrate: $51.00
Spice Traders: $51.00
2 oz: Oregano Concentrate: $91.00
Spice Traders: $91.00
4 oz: Oregano Concentrate: $164.00
Spice Traders: $164.00
8 oz: Oregano Concentrate: $295.00
Spice Traders: $295.00

Questions about classes or ordering? Email foodstoragenow@gmail.com or call Joan 435-757-6854.

Difference between Oregano and Spice Traders Oils

What is the difference between this Oregano oil and the Thieve's oil?

Spice Traders (Thieves) is to put on you for PROTECTION from the bugs that make you sick. The name ‘thieves,’ came from the people who robbed the dead bodies that had fallen from the bubonic plague back in the 1300's. They didn’t get sick even when they touched the infected bodies. The trade routes are where the plague was the worst and spread to even remote areas. So the spice traders wore it for protection as well. They wore like a mask over their nose and mouth that had the oil on it. They put it on their clothes. Some places I have my family wear it are: on the sternum at the thymus place (midline of chest, just above the center of the breast). We also wear it on the feet lateral to the ball of the foot. During a pandemic situation, I will put some in a spray bottle, and add water, and spray it around the air, thus diffusion it everywhere to kill airborne bugs. I will have one of my kids go through and spray the air every few hours. I can also spray it on surfaces like faucets, light switches, doorknobs. In Melonie’s pandemic classes, she talks about a doctor who told her it was a good thing to spray on each side of a mask, let it sit for 1/2 hour, and that will make the mask more effective incase of air leaks.

The Oregano oil is what you eat when you ARE SICK. There is a great book called "The Cure is in the Cupboard." In the book, the doctor said it has been tested to kill Bird Flu Virus. And that the FDA has actually approved it to be one of the few oils you can take internally. I am very impressed about the wide range of problems the oregano oil addresses. It gives case histories of different ailments it cured, and how the people took it to get that result. He talks about the oregano killing viruses, bacteria, and fungi. Within our group, we've had some great testimonials about oregano oil in dealing with skin/acne issues, chronic coughing, etc.

SEPTEMBER PREPAREDNESS CHALLENGE

Each month I focus my preparedness efforts on two specific goals; it seems a lot less intimidating that way and a lot more do-able. So I invite you to join me with these goals or create some of your own; just make sure you're doing something each month to build your storage!

1-I have done a little canning already and found how unprepared I was with the basic supplies I needed. That is very irritating when you are up to your elbows in tomatoes and have to run to the store. So I am challenging myself to stock up on my years' supply of canning needs, since they are on sale right now. Here are some of the things I need to have on hand:
Canning lids (I'm ample for jars)
Vinegar; white and cider
Sugar
Pectin
Lemon juice
Pickling salt

2-Guess what is coming up??? Case lot! Some of the stores have already begun. I usually visit Macey's and the Providence location is starting their case lot sale on September 29, so I have almost a whole month to prepare! This means creating room in my budget, taking inventory in my 3 month supply, making sure I have space to keep it all, and making a great list of exactly what I need. Although it gets a little crazy for me to shop the case lot sale, it helps my peace of mind tremendously. I love the feeling of everything being "gathered in" for the winter. I am such a squirrel that way :)

Good luck with your goals this month!

COUPON CLASS-PART 2

An Invitation to learn how to save half or more off your grocery/household bills each month!

Heather from www.savvysistershops.com is coming to our area to show us how to save big bucks on our groceries and household items as well as build our food storage! I know I could sure use a few extra dollars each month, how about you? This is a couponing class that I can vouch for; I have seen the information and I myself have been able to save every month by using it. Come see for yourself, there is no cost. *For those that came to the previous class, this will be a good review and Heather will be able to answer your questions!

Where: Joan Elders' home, 4820 Hollow Rd, Nibley UT
When: Thursday, Aug. 5
Time: 7 PM
Contact number: 435-757-6854

AUGUST PREPAREDNESS CHALLENGE

1) Tis the season to get prepared for cold/flu season...ick. I need to stock up on tissues, pain reliever/fever reducer, Vitamins D and C, hand sanitizer, ionic silver, spice traders and oregano oil. Whew! That will keep me busy this month! But it's worth it when several family members get sick at the same time and I already have supplies on hand.

***If you are interested in ordering any of the last 4 of the listed supplies you can email me at foodstoragenow@gmail.com.

***I was just thinking, would anyone be interested in having a no cost class on home health care to prepare for the winter season? We have some knowledgable people that would be able to teach us about using oils, silver, etc. to prevent and treat sickness at home. Let me know at foodstoragenow@gmail.com!

2) Case-lot sales will be coming up soon. I will be making a list of the things I am low on so I can spot the deals and stock up! (I love the feeling of "all is safely gathered in" for winter, so I know I can be ready to hunker down and enjoy the snow!)