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+--- Thread: bug out food (/showthread.php?tid=4198)
bug out food - SecretPrepper - 11 February 2013
Ok for a portion of my bug out/inch bag i am looking at taking some nalgene 1L bottles with food in.
one with rice, one with honey and one with flour. These all have an indefinite shelf life and i can make stuff with them and stuff i find.
However i am trying to get both pros and cons and apart from weight i can't think of any negative aspects, can you?
Thanks
RE: bug out food - David075 - 11 February 2013
I think I would rather have those items buried at a BOL for use rather than take them when buging out
(11 February 2013, 16:21)David075 Wrote: I think I would rather have those items buried at a BOL for use rather than take them when buging out
I would have the honey flour etc at the bol take high energy with you when going to bol ?
RE: bug out food - LiveItUp - 11 February 2013
We have one of these in each of our BOBs - figured it would do until we got to our BOL or nearest cache and they're only £5.
http://evaq8.co.uk/EMERGENCY-FOOD-RATION-0.5kg-2500-Kcal-Long-Life-Survival-Biscuits.html
RE: bug out food - Barneyboy - 11 February 2013
get you self british army rat pack will last 24 hours 5000 kal can be eatten hot or cold
RE: bug out food - Scythe13 - 11 February 2013
How long do you plan on living from your BOB? For me, that would be a major factor in what I'd bring.
Rice is a pretty good idea, but best to snack on, as it can sit very heavily on your stomach, making you feel lethargic and sluggish.
Honey....brilliant, but that's a hell of a lot of it! Many medical purposes too, so that's a multi-purpose item.
Flour, I personally wouldn't bother with. There are 2 reasons for this.
1. You're going to have to mix it with something, and it's messy as hell to work with (I'm a kid with cooking and end up creating a snow storm haha). So, for the extra effort required to cook with flour, I'd opt for a higher calorie density of item, such as a personally catered trail mix! I'm probably just saying that because I love nuts, chocolate buttons, mini pretzels, and those kinds of things. Logically, it makes sense to have that with you anyway.
2. Aloxin. It's the same with rice though. Most white carbohydrates are artificially made white through chlorine bleaching. The acid binds with residual proteins in the flour/rice/whitened-carb and creates aloxin (Not sure that's spelt right, but I'm being lazy and not looking it up haha). Aloxin is what scientists use to induce diabetes in rats for insulin studies. Not cool, and not on my plate. After a SHTF situation, forming secondary medical issues is going to be an awful thing so come across. Having said that, I do stock rice, pasta, and other things, but try as much as possible to get organic untreated stuff. Over 90% of brown bread is just white bread recoloured, same as 'wholegrain' or 'wholemeal' pasta.
Have you thought about your nutrient requirements?
Carbs, protein, fats, vitamins & minerals.
The vits and mins are easy enough to supplement with, to start off.
Carbs are pretty readily available through out the year, but harder to get in the winter.
Fats are normally abundant in most places most times of the year.
Protein is, in my opinion, the trickiest one to set up with.
Rice has all 3 of the macro nutrients, which is why, although there will be aloxin, I'm still okay with it. But other than that...flour is nearly all carbs. My suggestion of a trail mix is based around higher fat and protein content. But, something like beef jerky, HUGE protein density! Last a VERY long time too.
For those of you expecting me to recommend chocolate...here it is....chocolate. Keeps the spirits high, loads of vitamins (carob is even better for vitamins!!!) and lasts forever.
I hope that helps.
RE: bug out food - Barneyboy - 11 February 2013
have a look at the menu http://www.meanandgreen.com/articles/ration-pack-menus.php
(11 February 2013, 18:39)Barneyboy Wrote: have a look at the menu http://www.meanandgreen.com/articles/ration-pack-menus.php
one will keep two people going fo 24 hours enjoy!!!
RE: bug out food - Barneyboy - 11 February 2013
this link is better sorry about that
http://www.thebushcraftstore.co.uk/british-day-ration-pack---different-menus-available-2270-p.asp
RE: bug out food - SecretPrepper - 12 February 2013
Trail mix may be a great idea. The reason i chose those items is because unlike a rat pack i can mix it with things i find or use them together. For example mix water with flour, use mess tins on coals to make an oven then spread with honey or i could leave the honey add some salt and have it savory. or i can just as easy boil some nettles with a little rice and make another meal.
I have included some dehydrated meals (they are a bit like moutain house but a different brand)
Protien is always a pain to get. It means i have to fish, trap or hunt. Very time consuming an never guaranteed.
It is worth mentioning these aren't the main resource this is the backup food after other plans have failed or the occcaisional addition if absoloutly nessercery. Another advantage is after the contents have gone i will be left with usable containers
(11 February 2013, 18:24)Scythe13 Wrote: Aloxin. It's the same with rice though. Most white carbohydrates are artificially made white through chlorine bleaching. The acid binds with residual proteins in the flour/rice/whitened-carb and creates aloxin (Not sure that's spelt right, but I'm being lazy and not looking it up haha). Aloxin is what scientists use to induce diabetes in rats for insulin studies. Not cool, and not on my plate. After a SHTF situation, forming secondary medical issues is going to be an awful thing so come across. Having said that, I do stock rice, pasta, and other things, but try as much as possible to get organic untreated stuff. Over 90% of brown bread is just white bread recoloured, same as 'wholegrain' or 'wholemeal' pasta.
I am interested in your source of information on aloxin. Where did you get it if you don't mind me asking.
RE: bug out food - Scythe13 - 12 February 2013
(12 February 2013, 00:11)SecretPrepper Wrote:(11 February 2013, 18:24)Scythe13 Wrote: Aloxin. It's the same with rice though. Most white carbohydrates are artificially made white through chlorine bleaching. The acid binds with residual proteins in the flour/rice/whitened-carb and creates aloxin (Not sure that's spelt right, but I'm being lazy and not looking it up haha). Aloxin is what scientists use to induce diabetes in rats for insulin studies. Not cool, and not on my plate. After a SHTF situation, forming secondary medical issues is going to be an awful thing so come across. Having said that, I do stock rice, pasta, and other things, but try as much as possible to get organic untreated stuff. Over 90% of brown bread is just white bread recoloured, same as 'wholegrain' or 'wholemeal' pasta.I am interested in your source of information on aloxin. Where did you get it if you don't mind me asking.
The wife's degree is human biology and sports nutrition, while I'm a fitness freak and read LOADS of papers on the latest 'breakthroughs'
Just did a quick check. Pretty certain I've spelt aloxin it wrong though.
http://goodgovernance.in/FGG-Report-peter.php
I'll check a reference book on the shelf. I'm 95% certain I know which book it's in.
Alloxan, that's how it's spelt. My mistake.
http://www.naturalnews.com/008191_alloxan_diabetes.html
http://medical-dictionary.thefreedictionary.com/alloxan
http://naturalingredient.blogspot.co.uk/2010/12/chlorine-dioxide-produces-alloxan-which.html
http://www.diabetesforums.com/forum/diabetes/48074-interesting-read-white-flour.html
http://www.shapingconcepts.com/blog/another-reason-to-avoid-white-carbs/
Here are a few references.
Chlorine Dioxide is the bleaching agent that bonds with residual protein in the foods. There are debates about whether the amount in a portion of pasta can cause damage, but we eat much more than just a portion of pasta a day. We eat bread, white rice, sometimes even oats are bleached!
RE: bug out food - SecretPrepper - 12 February 2013
(12 February 2013, 04:50)Scythe13 Wrote: The wife's degree is human biology and sports nutrition, while I'm a fitness freak and read LOADS of papers on the latest 'breakthroughs'
...
Alloxan, that's how it's spelt. My mistake.
http://www.naturalnews.com/008191_alloxan_diabetes.html
http://medical-dictionary.thefreedictionary.com/alloxan
http://naturalingredient.blogspot.co.uk/2010/12/chlorine-dioxide-produces-alloxan-which.html
http://www.diabetesforums.com/forum/diabetes/48074-interesting-read-white-flour.html
http://www.shapingconcepts.com/blog/another-reason-to-avoid-white-carbs/
Here are a few references.
Chlorine Dioxide is the bleaching agent that bonds with residual protein in the foods. There are debates about whether the amount in a portion of pasta can cause damage, but we eat much more than just a portion of pasta a day. We eat bread, white rice, sometimes even oats are bleached!
That is cool about your wife's degree, nutrition was part of my degree too
i will take a look at the links thanks
You might also be interested in this
http://www.biomed.cas.cz/physiolres/2001/issue6/pdf/szkudelski.pdf
it has some interesting stuff on alloxan. It seems the chemical is very unstable it has a half life of 1.5 mins and rodents are more susceptible to alloxan than humans although if you haven't eaten in a while (fastened state) you have a higher susceptibility to the chemical (which in a SHTF situation you might be)