Beans, Bullets, Bandages & You

Episode 51: Survival storage food, a look at pre-packaged food kits (skip the first 30 seconds)

December 28, 2017 Salty & Spice
Beans, Bullets, Bandages & You
Episode 51: Survival storage food, a look at pre-packaged food kits (skip the first 30 seconds)
Show Notes Transcript
Salty & Spice (after 30 accidental seconds of silence, sorry about that) look into the nutritional value of pre-made long term storage.

Go to Beans, Bullets, Bandages & You by clicking HERE!

spk_1:   0:35
Hello, everybody.

spk_0:   0:37
We're podcasting in the rain. There's a reason we don't sing on the big show, the non singing a version of the three b y podcast. Because

spk_1:   0:51
we're done with that. We promise you don't have to tell them why they know.

spk_0:   0:59
And here we are. We're on some roads somewhere in America, traveling down the road in our in our trusty 2000. Whatever. It's a rental Dodge Charger. This car gets good gas mileage to is the one with the little engine. So, yeah, it gets good gas mileage 526 mile fuel range. That's pretty good Right now we're in the great state of Kentucky heading south, heading south for the winter, actually really said exact for a little while, but going to somewhere other than where we were. And we decided, Hey, let's let's do some podcasting along the way because that's what we d'oh! So we're gonna talk today about a subject that I'm gonna basically shut up on. Let her talk in her Bali whack. This is her. Her field thistles, her field of dreams and the subject is Joe. A little baseball reference for you there. So without further ado space.

spk_1:   2:16
First of all, I am not claiming to be an expert in this field. I'm not a registered nutrition has stumped out a doctor. I'm somebody who works in the field of biology and how human bodies work. So don't take his medical advice because it ain't

spk_0:   2:33
having said that, you are not just some random person.

spk_1:   2:37
No, I have been in the field and reading professional works on this stuff for some decades now. So you

spk_0:   2:44
plus years entirely clueless and you are a performance athlete and you are blah, blah, blah, all that kind of stuff.

spk_1:   2:53
I'm not trying to waste your time with just some random opinions of things I know very little about. So

spk_0:   2:59
but please do not take anything you hear, hear to be legal medical advice because it ain't always contact and consult with your doctor and your nutritionist.

spk_1:   3:12
We've been working up a Siris on the bean's part of beans, bullets, bandages and you and also the you part because you was always a big part of the nutrition and part of that I've been thinking about Okay, what of the usual nutritional needs? Is it really important for Preppers? Think about what? Are they likely to trip over what's important in the short term? What's important in the long term? And as part of the background research for the the nutrition element, we're gonna be working up here. Spent some time last night reading labels of some of the prepackaged emergency food supplies.

spk_0:   3:54
Okay, this is the time we have to insert a caveat. Well, we're looking at doing these reviews. We have no sponsorship in any way, shape or form, whatever from anybody. There are shows completely gratis. It is non sponsored. There are no ads on our website. So when we give an opinion of something, are we given in analysis or something? I want everybody be sure that you know, right. Wrong, indifferent. It's our thoughts and opinions. There's nothing no financial backing on any of this stuff. The reason I bring that up is because so much of what we see in this field is advertising based people supporting a particular product line or particularly because they're making money off of it. And we're not anything we test. We buy ourselves with our own harder, cold cash,

spk_1:   4:47
and we're not gonna take money from him either. So it's not like we're trying to curry favor.

spk_0:   4:52
We're just doing it because, frankly, there's a There's a very big dearth of actual information that is not add based out on the Web about all this type of stuff. And we're really much more into the Consumer reports model of, you know, they go out, buy the products themselves blind people don't know that it's consumers reports buying it. So that's much more of our model. So anyway, tied for that in there.

spk_1:   5:23
So one of the things I was examining last night, 70 to 72 hour bucket for two

spk_0:   5:30
bucket for two. We looked at several different brands, actually.

spk_1:   5:34
Yeah, and look through everything they put in the bucket and the nutritional information for everything they put in the bucket.

spk_0:   5:40
I have another caveat here. What we're talking about here is not going to be about what almost everybody else who talks about this stuff talks about. That's palatability. People talk about, well, two things palatability and shelf life. That seems to be the biggest concern that everybody had. How long will it last and how? How good does it taste? We're not gonna talk about either of those. So that's not what we're trying to do here. There's just plenty of information. Does Brand X taste better than brand? Why there's plenty of information of Does Brand X actually use nitrogen packaging, whereas brand wide us? Or you know how how many servings air sealed in this package versus how many servings are sealed? That package? That's not what we're doing.

spk_1:   6:28
Frankly, guys, these things haven't been on the market for 20 years, so nobody knows how they really taste. And there vitamin content after 20 years, right? So they're making their best. Guess is, we're not going there,

spk_0:   6:42
but we can't say some of this stuff doesn't have a lot of vitamin content.

spk_1:   6:47
If you start with very little, I can guarantee they're still going to be very little 20 years later.

spk_0:   6:53
Yeah, Visa. The reason we're doing this is because I've been doing I'm not a label reader expert in any way, shape or form. But I've been doing some label reading, and the more of the I read of this stuff, the more horrified I was getting, and it was like the ads that I'm reading are just not matching the labels that they're putting out at all. So I I I asked for some help from somebody who has a little bitter knowledge than I do now. I will be quiet. Let her go.

spk_1:   7:23
So for the 72 hour short term needs stuff you might want in your Bob or your your short term can't whatever you feel like calling it, what of this stuff on that label really matters? First of all, calories do matter. Almost nobody in America is at a state where we don't have enough body fat to go for quite a while without getting enough calories. Except if you're trying to do something effortful like, Oh, walk of the pack on your back shovel A whole bunch of snow, uh, cut up a bunch of trees that have fallen on people's houses, pull people out from underneath the rubble of earthquake collapsed buildings. You know the kinds of things one might have to do in an emergency. You can't necessarily do those just on your body fat. You, you're burning fuel too fast. You need fuel in there, so calories is a thing and ah, that one's pretty easy to read and pretty easy to solve. for. And most of the people who are putting stuff out will just read what they call a serving size. Because a lot of times they're saying, Oh, here, every serving of our every entree is about 230 calories. Well, that's real nice, but I'm 100 and £20 woman, and 230 calories isn't a meal for me. It would take two of those. So watch what? The call in serving sizes. For one thing,

spk_0:   8:54
Yeah, this is one of the room, and we're gonna come back to this over and over again in this series. This is Excuse me. I have to Oh, sorry, I haven't talked much. I apologize about that. The the Siri's we're gonna kind of throw out there is going to kind of be a proper buster. Siri's and some of these advertising Clinton are just ridiculous. Especially the serving size is air. One of them was just ridiculous. I've been comparing the different different brands and different and some of these. I mean, when you're talking about a certain size of 200 calories, that's fine. But if you're inactive, an active person, an active day 200 calories is not kind of, you know, that that serving size is not a reasonable size of food. To keep you going, you can't have too three meals of one serving size. No, you'll start us on that stuff over. Not overtime overtime, not over 72 hours. No, you could even live without water for 72 hours in most situations. But what you are

spk_1:   10:01
going to do is look at that tiny little pile of food on your plate and think you were sold a bill of goods instead of an actual meal. For that 230 calories, it's gonna be a small pile, basically what most Americans usually

spk_0:   10:16
most people call a serving size a cup of it as prepared. That's what most people would call serving flies. And it comes just not very much food. So keep that in mind. You know, when you see 14 million servings, Yeah, but they're all like decides one bite is a serving.

spk_1:   10:33
Yeah, what most people eat for a bowl of cereal in the morning is 2 to 3 serving sizes that the traditional used for dry cereal's, for example,

spk_0:   10:42
which is fine, but you should realize that's what's going on.

spk_1:   10:45
Most people split a plate of spaghetti is two or three times what these guys are calling serving size and their entrees

spk_0:   10:51
often four times

spk_1:   10:54
true. So calories, yeah, you need him. But that one's not gonna be hard. Here's the one you really gotta watch. Fault.

spk_0:   11:05
Oh, salt, salt, salt,

spk_1:   11:06
salt, salt. A lot of these things have 40 50 60% of the year recommended daily cap for salt in each of those dinky little servings.

spk_0:   11:22
I we were We were going through the labels last night as we're making making time down the road.

spk_1:   11:27
His eyes were getting so big

spk_0:   11:28
and I was just like now I have I'm salt sensitive, even though I love salt and I used too much of it. And I we'll talk about my my salt problem later because we will talk about this. Is going Where you going to do a podcast on it on hypertension? Because

spk_1:   11:43
he's not alone in this guy's

spk_0:   11:44
No. But my goodness, those serving size, I mean 60% of your daily assault in one cup of of news. What are you kidding me?

spk_1:   11:57
Half a gram. Assault in one cup of soup. I mean, can you imagine making up a bowl of soup for yourself out a net of normal ingredients, making a small cup? Not a whole big bowl, just a smoke up and then stirring in a whole teaspoon of of salt? That's about what they're

spk_0:   12:17
talking about here. Yeah, what they're doing. And this is my theory. Assault, first of all, is a preservative, But what? They're also doing what it is they're using assault to mask the blandness.

spk_1:   12:32
Yeah, salt enhances the perceived taste of other things, and frankly, they don't have a whole lot of good, tasty ingredients in a lot of this stuff. Mostly pasta stuff like that.

spk_0:   12:45
Pasta, TVP and pasta. Now there are other brands where we're not getting into brands on this podcast, but

spk_1:   12:51
no, pretty much. Everybody uses a lot of pasta, so it's not. No, it's not biased, but they're doing well. And, ah, American tastes are tuned to expect a whole bunch of salt. If you go from a regular American diet to a low salt diet, people are usually miserable for about 0/2 a week, maybe a week missing their salt. Then they go back and eat the regular foods near like you. So salty.

spk_0:   13:19
Yeah, well, that's part of it, you know. And so much of, Ah, we have a problem in our American cooking that neither of us when we could have this problem. This is one thing that we have. We have do a pretty good job of added salt. So much salt has added during the cooking process. It's a It's ridiculous how much salt gets added in the cooking process.

spk_1:   13:41
More than half salt Americans eat is added during the cooking process, and the bulk of it comes in a restaurant foods. And these were basically they do it for the same reason restaurants do it now. I'm not just being all about salt because it's the trend of the day. I'm doing it because I know that more than half of the people over 50 in this country have high blood pressure. And what I'm thinking about here, even on the short term, is something called a hypertensive crisis. We're going to do another podcast more in depth on hypertensive crises in the near future. Here, maybe on this very trip,

spk_0:   14:19
right? But the last thing you need is if you're somebody who has hypertension and you are salt sensitive like, say, for example, I am. Last thing you need to be doing is dumping a bunch of extra stuff, too, but blow your blood pressure up into your system in an emergency. That's the last thing you need to d'oh.

spk_1:   14:38
If you're already stressed with an emergency and you go to a really high salt diet for even two or three days like eating strictly from these buckets would do, it would not be at all surprising for me, for a lot of people to tip into a hypertensive crisis, and that could mean little things like, Oh, you stroke during a crisis is not the best time to have a stroke. There aren't a whole lot of good times, but that's the worst of them. So it is an immediate short term threat for people who tend to have high blood pressure to suddenly be put into a situation where there really stressed and there having ridiculous sultan takes. At the same time. It's a recipe for a problem they don't have already means to handle. So watch how much salt is in even the 72 hour food because even for a couple days, it makes a difference. When salty here had his hypertensive crisis, we later traced it back to the fact that had eaten a whole bunch of salty. Didn't know he'd eaten.

spk_0:   15:43
Is this what it was? Absolutely. And what? We're gonna have a podcast on my hypertensive crisis. I had one and it was really disgustedly

spk_1:   15:51
and using other other people's. Actually,

spk_0:   15:54
she may have pulled half off because fix that. It's all right, my head jerk. I'm driving in my head, just jerked sideways and I can't like car. Good property, big driving, doing something while you're driving and nothing, but let's be fair. Um, we're on an interstate, a rural interstate that very few people out here. And frankly, I'm not a distracted driver at the moment. So I was for a minute there because my head's that was pulling me my head's high res. That was fun, actually. Let's do it again.

spk_1:   16:28
How about not So watch the soul.

spk_0:   16:32
However, there's one time I was telling you that I was trying to get straight. I was still mad at me. About what? About this. I was driving. I was driving one of our limousines. We used to have limousines if she knows where the story's going. And I was a little tired. Okay? Who's a little tired? It was It was It was even during the day. It wasn't like it was night or anything. And I was a little tired and I'm driving along and all of a sudden I am off the road in a ditch, starting to come back up the embankment and I'm coming up the end banquet half sideways, and I can just see us rolling. This car was a limousine. Fortunately, have very low center of gravity s o I just nailed the, um, is nailed it. It was able to fish, tail it back around, get back onto the road, and there was nobody else coming. So it was a rural road. She's in the back. She was right back when I had the limos because limo, because limo I mean, you know, anyway, And she is just like, Well, I yet Thio, obviously I fell asleep. What was driving? I fell asleep. It's that simple. Uh, and, uh, I got well funded. You find Are you insane? You know how close you came to that pole.

spk_1:   18:04
Yeah, we know, don't we? Little by a good three and 1/2 inches. And he was asleep for that part and didn't see us about the head on a telephone bull. He also didn't see the part where we were going down the embankment. And we very nearly did roll the up was not nearly as close to rolling. Yeah,

spk_0:   18:25
but I do have to give her a one more quick story. This is beside the point. This is This is this is my wife. It's a spice. I was in a I had a truck that I dearly loved. It was a 78 Ford heavy half, um, two wheel drive. I had good, good, solid. We had camper, the sliding camper that went in the back. It's a really good, solid, heavy duty, umpteen, zillion ply tires on the back of this thing. But they were really grippy. We were driving down the road, driving out of camp. Can't. We were just driving around, seeing what was what was what. And we went down this road. We started to go down this road. We realized this was not a rock road. This was a mud road and it had been raining. And we're in a two wheel drive Ford pickup truck in the 78. I don't know if you ever tried one of those. Like, is that a 3 51 Windsor 3 51 there? Whichever your truck I you know, we talked about, um But it's a big motor. That was the one with the Cleveland and it was a Cleveland. Um,

spk_1:   19:27
if you're not a truck, I don't care.

spk_0:   19:29
It was a clean. Yeah, I had one with winds are one with the clip that was the one with evil that injured would flat run but does track if you park it on the hell with the with the the back on the lower part of the hill, it would get stuck on grass, wet grass. It would get stuck anywhere because there's no weight in the back of it at all this torque. So anyway, we're on the gravel road and where there's no way to back up. So we're on this mud road, and we're just going because there's just no way to get out of this is we're like, OK, well, no, we're better nor miles from town. We know about where we are. It's a problem we're like, Let's see how far we can make it in short walk, you know? So I just started steering by, steered for the ruts and just nailed it. Nothing else you could do and we're past because these this is a road that the kids used to mud on. If your country boy, you know what I'm talking about the This is a mud and we be passing stuck four wheel drive jeeps, four

spk_1:   20:37
of Emma's I Canady

spk_0:   20:38
and we're driving. We're this ridiculous Ford heavy half two wheel drive truck has somehow or other by the grace of the almighty or whatever. Uh, we got through it

spk_1:   20:52
partially because he they couldn't no longer feel which way the wheels were turning. And he had me sticking my head out the window calling to him. They're aimed, right? There ain't no. I have

spk_0:   21:02
no idea what they're straight. And the windshield was just mud completely murdered over.

spk_1:   21:06
I couldn't see through the windshield, so I was sticking my head out. And you can imagine what was happening to my face sticking my head out when the windshield is covered with blood.

spk_0:   21:12
So anyway, we made it all the way to the great until the gravel started again. And the smoke is rolling out from under The hot engine had had water splashed all up in the smoke's rolling out from where we are covered from head to tail in and mud everywhere. And I looked over her and I'm like, Oh, I am so gonna get it. I have. So it is over for me. I'll just wait till Lex We could start life over again. I look at her. She's kind of crazy shit. Let's start again. That is that spice anyway, So there were Yeah,

spk_1:   21:55
okay, we had, ah, looking calories, making sure it's not too salty Blood sugar issues. Now, this one's not gonna be a problem if you don't are not diabetic and don't tend towards diabetes at this time, which means you're bad at handling blood sugar. But there are a whole bunch of people who are bad at handling blood sugar.

spk_0:   22:17
And you you have to be a diabetic to really suffer for sugar spikes. Yeah, a lot of people who are not diabetic, who have perfectly functional innards, still have trouble with big sugar spikes.

spk_1:   22:29
They actually have marginally functional innards, and they just don't know it yet, but yeah, whatever, Prediabetes. It's a thing. Sorry s O. If you got somebody around who is, for example, diabetic. Make sure you keep some quick hitting sugar in the food for him. Now, this is not a problem If you're if you're using the prepackaged 72 day, 30 day, 60 day food supplies

spk_0:   22:56
some of

spk_1:   22:56
because everyone I've looked at actually,

spk_0:   22:59
I've looked at one last night after you went to bed. Okay, there's one out there that does not contain sugar water.

spk_1:   23:07
Yeah, the four I looked at last night all did, uh, they get a lot of their calories from worms, drink or, you know, it's usually orange because that flavor most people like they kind of sound like that. Like you to believe they've got an orange. You substitute in there, but no guys. It's cool in the sense that it is a flavored product whose all of whose calories come from sugar and have virtually zero nutritional value. A be on the calories and sugar,

spk_0:   23:36
you put a little flavoring into water and then dump a bunch of sugar and you're there. That's what you've got.

spk_1:   23:41
But I tell you what. If you don't have very good blood glucose control, you're not real good at handling your fuels, and you've been out and you've been working harder than you've been expecting. Then you normally work physically taken care of these issues, and all of a sudden you start feeling confused and shaky and you feel really gross, and you break out into a cold sweat. Hit some of this stuff. Choke down one of those little envelopes of sugar water, quick hitting sugar to recover. When you drive your blood glucose to low by accident, runners call it hitting the wall. A cyclist call it bonking, so athletes know what this feels like. If you're not into sports, you might, from the participation in You might not know what it feels like, but that's what it feels like. Shaky, stupid, unmotivated.

spk_0:   24:33
If you've never bald sweat on a bike there, us. There's just nothing worse than blocking on a bike, especially when you're still 40 miles out. You bug you like, uh,

spk_1:   24:46
except, you know, we have always got past sugar on the bikes.

spk_0:   24:48
You always say Morey's always keep pressure,

spk_1:   24:51
because even if you're good at handling blood glucose, if it's really sustained effort, you can bunk. You can run through it.

spk_0:   24:59
This that's the proper word, by the way. Bunk viewing cake. That's our gift to you, not cyclists. You can bunk.

spk_1:   25:05
There you go. On the other hand, you don't want too much of that stuff if you're not good at handling the fuels. So

spk_0:   25:15
women, we got the railroad track and we're in Clarksville, Tennessee. So hey, you take the last train to Clarksville,

spk_1:   25:22
I'll meet you at the station.

spk_0:   25:23
Recordable Kentucky, I think. Where some see yet

spk_1:   25:27
it still fits the song.

spk_0:   25:28
Okay, well, actually, 41 miles to the turn when we got in Nashville, we're not gonna be Podcast International. He drives a natural.

spk_1:   25:37
Yeah, he's gonna be driving. We're going through Nashville. It's kind of a pain. Uh huh. Aimed towards lots of fiber. Lots of protein. Lots of whole grain in your food. Perhaps if you're not good with handling blood glucose because you don't want to sugar spike yourself either. And, ah, lot of the emergency foods, as packaged. A whole bunch of the calories come from quick hitting carbs like pasta and white rice, especially pasta. That's a favorite among prepped food, right? Because you know, it's a It's basically indestructible. If the Egyptians had made it, we could eat it out of the pyramids. Do you make sure there's some fiber in your emergency foods? This is, Ah, the classic knock on Emory's. And it's true for a lot of other prep fruits as well is they will stop you up like a cork because they've got so very little fiber in them.

spk_0:   26:39
Cheese. Maybe tasty, but she uses salty and cheese will. Well, it will stop you up like a cork.

spk_1:   26:47
Yeah, and not much fiber. And that stuff,

spk_0:   26:50
you know, very little fiber in the the the newer Emery's air. Better than the older ones.

spk_1:   26:56
Er, yeah, there.

spk_0:   26:57
Most certainly careful. C rations, but Emery's air heavy. They're expensive there. Uh, not that longer lasting. Um, I'm much more of a freeze dried fan.

spk_1:   27:10
Yeah, Although we keep a case of Emery's,

spk_0:   27:13
we want something quick.

spk_1:   27:15
Yeah, that's right. Take him out to the place a lot. Just toss a memory in my in my bag and I'm good for food for the day. and

spk_0:   27:23
yeah, we got these these daily rations. I got a really good deal on him from

spk_1:   27:27
humanitarian, daily

spk_0:   27:28
humanitarian. Daily rations affect I because we don't do sponsorship. I'll tell you where I bought him from with a place called the epic Center, which I bought a lot of stuff from over the years. Um, right now is a very bad time to buy him our issues. Can't find him when we're recording us hurricanes. Because hurricanes of just

spk_1:   27:46
they've gotten all the humanitarian rations down.

spk_0:   27:48
Yeah, they're sending a reporter Puerto

spk_1:   27:49
Rico right now because they don't need cooking.

spk_0:   27:53
And it is part of the United States for those you don't know, Puerto Rico is Americans. Well, um but so are government is sending all this stuff there. But we bought some some low time left memories. And those air. Really interesting. They have a lot more. Uh, well, the first of their daily rations. So you've got a lot more counties got 4000 plus calories in this thing in Ah, but e,

spk_1:   28:20
I think it's 2000 calories a bag.

spk_0:   28:22
What is it? Well,

spk_1:   28:23
2500 bag.

spk_0:   28:25
Okay. Lets me

spk_1:   28:26
one bag per person. per day,

spk_0:   28:28
but they're interesting because they're, you know, allow. And there, there, kosher allow the whole thing there any there's something they can give out to anybody. And, um, some of the some of the choices of the ingredients are really odd in those but the salt. It's another one of those where they're just very, very salty, very salty.

spk_1:   28:57
What a lot of people don't realize is when you're eating the high salt, that'll stop you up faster, too, for physiology reasons I won't trouble you with at the moment. No. So and that can actually it's It's a comfort issue, for one thing, but it's also can be a really health issue.

spk_0:   29:15
You do not want impact compacted, impacted, impacted. Okay, do is roll it to you don't want that. That's bad.

spk_1:   29:24
Yeah, it's beautiful. When you got no medical care to help you deal with it. It's

spk_0:   29:28
an excellent prep. Is the stool softener? Yeah, that's an excellent prep. Now, with a caveat, they come in a gel tab, so you have to be careful. They're hot, they melt.

spk_1:   29:41
Yeah, we've got. Unfortunately, I'd package them an individual small, sealed zip blocks because we ended up with one big pancake of those instead of the several individual doses headed

spk_0:   29:54
originated in part of all of the stuff that we carry. And this is part of our part of our our actual. I'm sure we've got some in the card, just part of what we did. So, anyway, okay, if

spk_1:   30:10
you're looking for a longer term food, other, some additional things you start need need. Think, start thinking about beyond 72 hours

spk_0:   30:19
in 72 hours. You're just You're really not that concerned about vitamins. It's just you want vitamins, but, you know, it's not that big of a deal.

spk_1:   30:25
They're not gonna bite for

spk_0:   30:26
three days, so you don't trust with it. No,

spk_1:   30:31
you start looking. Make sure you got enough protein in there, because if everything is like Mac and cheese and stroganoff and cream sauce and all that stuff pretty light on the protein,

spk_0:   30:43
some of these storage foods are a lot of Mac and cheese. Yes, stroganoff and cream sauce with T v p. Very little of it.

spk_1:   30:52
Not? Yeah, if they put in a lot of T v P to be fine, but they don't

spk_0:   30:56
t v p for those of you may not be familiar with that is textured vegetable protein, anything meat substitutes actually quite usable. It stores. It's it's a lot less fat in it. And so it stores better long term. Now you can certainly store meat. Long term free stride. I know one of the companies that does that very well, his mountain house. But the cost is higher, and it's you still have all those all the issues of being actual meat. If that is an issue for you,

spk_1:   31:30
one of the eight issues you do have when you use the T. V P stuff is you gotta watch the B vitamins because most of those are are normally acquired through meat. They can also be gotten through milk and eggs, but ah, B 12 deficiency is if you're living mostly on unfortified refined greens, B 12 could be a problem. Um, the micronutrients you have to start thinking about when you're on those vitamin C is critical because scurvy is not just, uh, bleeding gums and stuff like you hear about it is disgusting stuff like wounds 20 years healed, falling open on you. And, uh oh, scurvy a ll kill you. No vitamin C is pretty easy to get is the

spk_0:   32:22
bus. Don't assume you have it in these, like 72 hours on longer type kits. Don't assume you have it because we were reading this time and there's virtually nobody. That orange drink stuff is not fortified with vitamin C. There's nothing in it but sugar.

spk_1:   32:36
Vitamin C is not terribly shelf stable.

spk_0:   32:40
No, and that's what one of the reasons why you know, you don't see it in the long term care or products, but it's still I'm about. The only way you're gonna get it is in long term is through dehydrated or freeze dried fruits and vegetables, actual fruits and actual vegetables.

spk_1:   32:59
Yeah, the dehydration process. You lose some of it, but you don't lose all of it. And a lot of foods have a lot of vitamin C. So if I'm eaten like my, um, tomatoes that I stuck in the dehydrator five years ago and I'm serving some of those in spaghetti sauce, they're still gonna be a lot of vitamin C in there.

spk_0:   33:20
Now, let's just briefly mention what we do Justus An example. We do two things I have purchased, um, a whole bunch of buckets of you well has their buckets of freeze dried fruits and vegetables for our long term. And every year we do. She she does a guard, and a large part of our garden is dehydrated by her. She dehydrates them, and then we have, you know, just rack upon rack of dehydrated vegetables. So we're good, you know, we could go Either way. We'll go with the dehydrated stuff because that, you know, we like to eat that up and keep that pressure. You know, that's a 2 to 3 year max type thing, and so we'll eat down through that in the winner. And even for people who don't like, uh, vegetables. And there are a lot of people who know I'm not a big fan of vegetables. I'm a vegetarian who doesn't really like vegetables. This is just a weird thing, but, um, you could take like you get these pasta things with the red sauce, but you could take a lot of the stuff like zucchini and and fried tried zucchini and several other of these dried tomatoes. Add them into the pot of the sauce. They're very barely noticeable

spk_1:   34:45
and put him in there

spk_0:   34:47
the bulk it up.

spk_1:   34:48
They'll even eat spinach that way.

spk_0:   34:49
Yeah, they broke it up. They give you a lot more nutrition win win,

spk_1:   34:59
and there's a lot more fiber in it that way, even if you're using the refined grain, pastas and things like that,

spk_0:   35:04
and you not only get the nutrients, which is the micro nutrients thing, is that she's gonna talk about here.

spk_1:   35:09
Yeah, vitamins are the mike. Some of the micro nutrient thinkings, uh, vitamin A is important, but it's not hard to get because carrots have a bunch of it. So there's a lot of that in the prep foods. Even the standard off the shelf stuff that has not enough of anything else usually has a good amount of vitamin A in it. Vitamin D is hard to get because most people get it from fortified dairy products and, ah, eggs and those of us who eat things like nutritional yeast. Get a nutritional yeast, which is the single biggest nutritional powerhouse on the planet. By the way,

spk_0:   35:48
the truth about here nutritional yeast is okay. First of all, is the just a nutritionally wonderful food, and second, it tastes like butter. You put it into something. It tastes like you've enriched it with butter. So you're not only putting in really good stuff, but it tastes good too. She used to put I don't love you still do, but she puts in our popcorn.

spk_1:   36:14
Oh, yeah,

spk_0:   36:16
as a popcorn topping. Good taste like butter I don't need to do is you take some of that of that top but butter spray. You know that very low calorie butters put it on there. And then you put the nutritional east on. It'll attach itself to the butter spray and you get this nice, buttery piece of popcorn

spk_1:   36:31
you can also use. It is topping in places for, like pasta dishes and Chilean stuff does put cheese on it. If you don't have cheese on hand, that stuff's good.

spk_0:   36:41
Mac and cheese. You pickle it on as a topping. And if you don't want it, if you if you want to disguise it a little bit on the Mac and cheese. If you're doing a big Mac and cheese, what you do is you take that. You put the Mac and cheese down. You put on bread crumbs and you mix in the U nutritionally use with the bread crumbs, and they'll never know it's there

spk_1:   36:59
good for about two or three years. It's not a forever shelf life food by its nature, but for its size and its light and its versatile.

spk_0:   37:10
It's another one of those foods that that you know it's 23 yourself like. But if you eat it enough, this is not a problem, because you just keep grabbing the old one off the soften shelf and keep it in a rotation. You went behind and you could, if you don't know what we're talking about, the most good grocery stores habit. But you can also get it on Amazon. So

spk_1:   37:30
nutritional yeast, not Baker's yeast, not Brewer's yeast

spk_0:   37:33
nutritional. Yes, best company. Um, that's the brand we use just throwing it out there. B E S t

spk_1:   37:43
so vitamin D can be hard to do. And unless you're getting a lot of sun, If you're getting a lot of sun, you're golden. Literally. Yeah, you got a 10. And because your skin makes vitamin D when exposed to sunlight. If you have extremely dark skin, a weenie amount of Northern Hemisphere sunlight might not be enough for you because darkness in the skin is meant to block some of the UV rays because too much of him is a bad thing. But you want enough to get your vitamin D production. Those of us who are Caucasian if you're out working outside spring summer fall, you're fine. Vitamin D levels tend to drop in the winter, and that's bad on the immune system, Honestly, and that's that's concerned. I've heard a plausible theory that that's one of the reasons we get so many flu epidemics in the winner of the viruses are actually around all year, guys. The reason people one of the reasons people don't get the flu is much in the sunny or months is apparently because they're Sonnier on their vitamin D. Status is better. Just hypothesis.

spk_0:   38:49
We're gonna pause the problem, CASS, for just a second. Look something up. But I got a question for her, and, uh, I don't know the answer, and I think we're gonna have to look this one up, so we're gonna posit you won't notice the difference, but we will, and we're back. Welcome back. Welcome back and actually have the recorder running this time.

spk_1:   39:14
So the reason we took the time out and so I could stop and look up some of the nutrition facts on the powdered milk products that you get in those emergency boots. Plus,

spk_0:   39:27
right. And we we were curious whether they were actually vitamin D fortified and way looked up. The one that we had in our storage. There's others out there. We didn't We didn't go looking all up. But really,

spk_1:   39:40
we're probably all of a piece,

spk_0:   39:42
probably. But I'm

spk_1:   39:44
not gonna know. I'm not going to say

spk_0:   39:46
probably. I'm just gonna say with one we have because there's a vast difference in some of these storage products.

spk_1:   39:51
All right,

spk_0:   39:52
I'm I don't believe a word these people say. I gotta be honest with you until you know, I believe their labels because that would be illegal. You know, you don't get away. That was the national company for very long.

spk_1:   40:05
You do an herbal supplements,

spk_0:   40:06
but not on food,

spk_1:   40:08
not on herbal supplements are technically food. Yeah, actually, you can't completely trust food labels. I'm sorry, but I can't