Nutrient-Dense Food: Your Secret Arsenal for Food Storage Success

In any survival scenario, the most valuable asset or currency you will need is food. Food reserves will be more precious than gold, oil and cash. We must have food to survive. Let’s face it, when you’re hungry, nothing else matters. If you don’t have nutrient-dense food, your food reserves will be insufficient.

Nutrient-dense food is your secret weapon. It is the single most important factor to catapult you from “someone who just has food storage” to someone who has a nutrient-dense food reserves.

It’s not enough to just have “food.” You should have food that has the highest nutritional density for the space that it will take up. This will ensure your family’s health will not be compromised in stressful times.

Pound For Pound And Dollar For Dollar

Money is getting tight for most people. We must be wise with each dollar we have.

The food-reserve decisions you make now will determine your wealth when food prices double and triple. Determining how much money you put into food reserves is like buying stocks. When it comes time to invest in your food reserve bank, there is one key investing tip that you must know.

One “dollar” doesn’t equal $1, and one can of “food” doesn’t equal one can of food.

A dollar spent today on dried fruits and vegetables is a stronger dollar than a dollar spent on a box of cereal. One jar of fruit whose juice you could also drink at another meal or add to pancake batter is not the same as one jar of food that is not as versatile and is limited in its recipe appeal. I believe that pre-made meals that you just add water to and cook are a great investment. You don’t have to open six to 10 cans and find a recipe to make a meal. When you need food reserves, you need them now and you need them convenient and easy to prepare with the minimal amount of heat and fuel. Each food-reserve choice must give you optimal return on investment, pound for pound and dollar for dollar.

Quantity Doesn’t Equal Quality

You may have a large food reserve, but is it quality food? In times of stress, you need the highest quality food available. To optimize storage space, each inch must yield the highest quality of food to justify occupying the space where it is stored. When it comes time to pack your 72-hour emergency bug out bag, every square inch counts. Lightweight, nutrient-dense food could save your life.

A “cheap” bag of processed food will not give you the nutrition needed. You need high-quality food in any stressful situation. In a worst-case scenario, there could be viruses in the air, irritants in your throat, bacteria to combat and gastrointestinal tracts that are not properly digesting food. If we eat nutrient-dense food, we will better combat illnesses caused by a pandemic flu or some other disaster.

I would rather have oatmeal or nine-grain cereal of the highest quality with a few dried apple slices than boxes of processed, poor-quality, sugary cereal. Why? Because each bite you put into your mouth will cost you — not financially, but you will pay with your health.

Digestive Enzyme Optimization

If your food is not living (whole foods), your body will need to produce enzymes and digestive juices to break the food down and make it bioavailable. Dehydrated fruits and vegetables are the highest quality because the water has been removed, and the enzymes are still in the food. Any grain, bean or legume that will sprout is a nutrient-dense food.

It takes more energy and digestive enzymes to digest processed, packaged food than high-quality, dried whole foods.

Food That Ignores Constitutional Law

All food reserves are not created equal. One can of dried food has greater nutritional value than other cans of wet pack food from a grocery store. Homegrown food that you dehydrate at home in your food dryer is better-quality food, because you can regulate what goes into putting up the food and the temperature at which it is dehydrated. Get fruits and vegetables from your local grocery store, farmers market or your garden. Even winter vegetables such as potatoes, carrots and onions can be sliced thin, dried and stored, then reconstituted in soups.

Imported food from countries with less-stringent inspection for insecticides, fertilizers, bacterial and chemical contamination have entered our country’s food supply and have proven to be problematic. Storing safe, clean food is essential.

When storing dehydrated food, it is best to look for the healthiest dried foods available. You want to get the most for your money. Read the labels on the containers. You should purchase foods that do not contain genetically modified organisms (GMOs), Monosodium Glutamate (MSG), Hydrogenated Oils or Trans Fat. Organic food is usually more nutritious than other foods.

Cookin' With Home StorageUse canned stored food such as dried fruits, vegetables, grains, legumes and beans in recipes from my food-storage cookbooks, which are available here.

You can purchase high-quality freeze-dried or dehydrated foods that are in gallon-sized cans. These non-GMO foods do not contain MSG, trans fats, harmful chemicals or insecticides, and they have a 15-year shelf life. Click here to check out all the different foods available.

I’ve been testing a line of nutritious fast-and-easy gourmet meals called GoFoods. This company has a new concept in storable foods that are delicious, nutritious, affordable, clean and convenient for daily use. GoFoods are for on-the-go families because they can be eaten today, stored for the future or shared with family, friends or neighbors.

I am very impressed with the food. It is dehydrated, not freeze-dried, so the prices are very reasonable. Each package of food is ready to go with everything except the water. It takes only 15-20 minutes to cook, and the food is delicious. The packages feed two to four people.

The Mylar® packages include breakfast items such as pancake mix, oatmeal, granola and powdered milk. They also include soups for lunch like cheddar broccoli, Italian chicken, vegetable beef, tortilla soup, corn chowder, minestrone, chicken noodle, chili, and potato cheddar. Entrées for dinner and other baking items include chicken pasta Alfredo, cheesy chicken rice casserole, beef stroganoff, au gratin potatoes, instant seasoned potatoes, corn muffin mix, cornmeal dumplings, wheat bread mix, buttermilk biscuit mix and more.

Click here to check out this great food with a 15-year shelf life.

Peggy Layton

The Puzzled Homemaker: What’s On The Menu For A Bioterrorist Attack?

In 2012, we plan for the worst and hope for the best. The threats are real and include bioterrorism and nuclear war. When all “heck” breaks loose, homemakers can use supplements to help their families survive.

The Missing Ingredient

For food to be truly nutritious, it must provide the minerals and other nutrients that our bodies need, especially in times of stress. When we are under stress for long periods of time, the body releases hormones to help deal with the stress. These hormones increase blood pressure and cause muscles to tense up.

In times of stress our body’s cholesterol and triglyceride levels increase along with our blood pressure. Our calcium/magnesium level is depleted when we are under stress. If we had to take off and walk several miles in a bug out situation, we could sweat out a great deal of our minerals. Illness such as severe diarrhea and vomiting can deplete us of our minerals. Diabetics have to be especially careful when the “tummy bug” hits because the flu can mess up the blood sugar and make them extremely ill.

Taking time to get healthy now is just as important as being in good health in the face of severe challenges.

When our nutritional needs increase in times of stress there are three things we can do:

  1. Eat healthier foods and store the best quality foods and supplements that will support our body’s needs in times of stress.
  2. Detox.
  3. Mineralize.

Proper nutrition is a key factor in getting through a tough situation.

Enzymes

Man does not live by carbohydrates, fat and proteins alone. Man (and woman) must have enzymes as well as minerals.

Enzymes are catalysts to break down the foods we eat, and enzyme activity is down in times of stress. Enzymes naturally occur in fruits and vegetables that are alive. If you don’t have access to live foods in a stressful situation, you will need to stock up on enzymes in the form of supplements from the health food store.

Minerals

What else does the body need? Minerals. Chances are you are depleted in much-needed minerals right now. Your body obtains minerals from the food that you eat. Does your current diet provide enough minerals?

Between 1900 and 1940, minerals in the soil were depleted by almost 85 percent. In 1936, the government issued Senate Document 264 and during the second session of the 74th Congress, lawmakers ordered this report to be printed by the U.S. Government Printing Office. It is interesting to read and applies to our plight in the 21st Century:

Do you know that most of us today are suffering from certain dangerous diet deficiencies which cannot be remedied until the depleted soils from which our foods come are brought into proper mineral balance?

The alarming fact is that foods—fruits and vegetables and grains—now being raised on millions of acres of land that no longer contains enough of certain needed minerals, are starving us—no matter how much of them we eat!

Almost 70 years ago, the food that was being grown was not providing enough sustenance. The food itself was devoid of minerals. Why aren’t we doing any better now? The suggested solution to this problem is to put minerals back into the soil. Another solution is to put the minerals back into our bodies.

If you are not growing your own food, you have no control over what goes into the soil where your food was grown. Composting and building up the soil with organic minerals will help keep your backyard garden from becoming depleted. You can control this yourself if you are a gardener.

Are the synthetic minerals that are put into the soil the same as naturally occurring ones coming from organic composting? It was documented that 99 percent of Americans were deficient in minerals in the early 1900s. Has anything really changed? Oh, yes. We drink more soda and eat fast food. Our stress levels are elevated and our hearts are failing us.

Both the Journal of Bone and Mineral Research (Sept. 2003) and the American Journal of Clinical Nutrition (October 2006) revealed a correlation between carbonated drink consumption and decreased minerals in the bones.[1]

Stress, disease, poor diet and soda consumption all increase our need for minerals.

Adding these missing minerals back into our daily diet in a naturally occurring form can be one of the most important dietary changes that we can make today to give us reserves in times of stress.

How Can We Increase Mineral Consumption?

  1. Research the origin and content of your current food supply. (Is this possible? With so many foods coming from different sources could we ever know their mineral profile? )
  2. Take a reputable mineral supplement. It is up to you to decide what mineral supplements are the best for you. Personally, I would stock up on vitamins and mineral supplements for times of stress. Find them in health food stores. It is best if you can eat organic foods that you know have been raised properly; however, that is very hard to do, especially in the winter when crops must be imported from Mexico and other countries.
  3. We could eat dirt.

This shocking suggestion was proposed by Jordan S. Rubin his book The Maker’s Diet, which gained popularity a few years back. He recovered from a serious wasting disease by including healthy soil in his diet. Have you ever heard of Bentonite Clay? He asserted that there are essential microorganisms in healthy soil that we need in our bodies and that we would naturally get if our food weren’t depleted.

Redmond ClayEat Redmond Clay Daily Detox

Last year, I featured Redmond Trading Company’s Redmond Clay as a way to detox the intestinal tract and remove harmful toxins. In times of bacterial and viral outbreaks, a strong immune system and an ability to absorb nutrients are needed.

Redmond Clay Daily Detox also provides the minerals needed but missing in the standard American diet. In addition to being an essential component of a food-storage program for the future, it is a powerful adjuvant to restoring health now. Taking two capsules of the highest-quality mineral resource every day will clean out toxins that weigh you down.

Re-Lyte Cramp EliminatorRedmond Trading Company also has a product that eliminates leg cramps that is sold under the Re-Lyte brand. Athletes use it to help their performance. Mothers give it to their children when they have growing pains that cause them to cry because their legs cramp up. Re-Lyte is made from the mineral-rich Sea Salt from the Redmond Salt Mine.

Purchase these Redmond products at www.peggylayton.com.

Redmond Clay

The gifts of the Earth are for you to use. Redmond Clay is harvested from the site of an ancient sea right in the middle of Utah. The Sundance Sea has been buried for millions of years; the Redmond salt comes from a Jurassic source 200 feet below the Earth’s surface. The salt and clay mine are protected from the pollutants that absorb into regular salt extracted from the sea. With Redmond clay and salt, what is left from its concentrated mineral deposits for you is worth its weight in gold. Native Americans knew of its value. They carried “mud balls” made of clay with them and ingested small amounts of the mud with water to cleanse toxins and promote internal healing.

My Testimony

I have my own testimony of the power of Redmond Clay to heal. Just last week, I got up in the middle of the night to get some calcium magnesium supplements to help me sleep. I came into my dark bedroom and crashed into my grandson’s baby bed. I jammed my middle toe into the bone in my foot.  It was definitely broken. I tried to sleep but couldn’t because the pain would not subside. I hobbled to the bathroom and reached for my bottle of premixed Redmond Clay called First Aid. Applying it liberally around my toe and then wrapping it with gauze and tape to splint it, I hobbled back to bed. The pain subsided, and I was able to get to sleep. Redmond Clay reduced the inflammation dramatically, had an analgesic effect to reduce the pain and has eliminated the bruising.

Burn Relief

Another testimonial of Redmond clay is that my daughter-in-law burned herself on the forearm with a curling iron. It was a large burn and very blistered. I doctored her with Redmond clay that is already premixed called First Aid. I put a bandage on it and, within seconds, the pain was gone. It healed in a couple of days. If anyone gets a burn of any kind in our family, I always use Redmond Clay. The high mineral content helps heal much faster than anything else I have tried, and the pain leaves instantly.

Intestinal Problems

One tablespoon of Redmond Clay can be mixed in a glass of water and let set for an hour. It will settle to the bottom of the glass, then you drink the water full of minerals. For the diehards that can handle it, they drink the clay and water. It has been proven to help with all kinds of intestinal problems as well as colon issues like colitis, diverticulitis and many other intestinal tract problems. People who eat clay report better health and get rid of problems that plagued them for years. I sell a book on my website called The Healing Power Of Clay.

Keep Clay In The Medical Kit

This is a must-have for any home emergency kit. I have a 6-pound gallon bucket of Redmond Clay in my storage. I would not be without it. Redmond clay comes in powdered form, which you just add water and mix yourself. It also comes in a premixed squeeze bottle called First-Aid. It comes in capsules, called Daily Detox. Daily Detox is good for the intestinal track, absorbing 30 times its weight in poisons and toxins as it moves through the body.

One of the best ways to support an overtaxed immune system is to eliminate the toxins that are taxing it. You can detox and strengthen your immune system with minerals provided from the gifts of the Earth. To enjoy the gifts of the Earth and to store for future needs, check out Redmond Salt and Clay Products at www.peggylayton.com.

–Peggy Layton

Is Your Food In Storage Dead Or Alive?

You asked me for ideas on how to make food storage work for you. You asked for articles that were practical in 2012. So let’s take your food storage up to the next level: live food.

Along with prepackaged and convenience foods, you need some food that can be sprouted. Dead food in storage cannot sustain you.

The Raw Truth

You must have some food that is alive.

Q.  How do you know if it is alive?
A.  Test it. If it sprouts, it is alive.

Q.  How do you do that?
A.  Let’s go over the basics.

Whenever anyone asks me where to begin when purchasing food storage, I always tell them to start with the basics: grains, legumes and seeds. If you have these basic food storage items and they are alive, you will not starve.

You must eat your stored food regularly so that you are familiar with how it should be prepared. Doing so also helps you rotate food stores. If you don’t eat your stored food on a regular basis, your body will not as able to absorb nutrients from stored foods when you need them in an emergency.

Most people put food away, hoping that they never have to use it. This is a waste of money.

The presence of one enzyme makes food alive. You need to store some foods that are a source of live enzymes so that you can better digest your food. In times of stress, your digestive system tends to shut down a little; it needs enzymes to break down the food.

Grains Are Not Just For Bread

Q.  How do you get sprouts?
A.  From seeds.

Q.  What kind?
A.  Grains, legumes and others.

Q.  Which ones will sprout?
A.  On page 104 in my book Emergency Food Storage & Survival Handbook, there’s a great chart that shows all the grains and seeds that will sprout. If you don’t have one of these books yet, you can get yours on the website www.peggylayton.com.

Wheat is not the only grain that will sprout. You can also sprout grains such as barley, buckwheat, corn and rye. Grains high in protein are called super grains. These include amaranth, Kamut®, quinoa, spelt, millet, buckwheat, triticale and fenugreek. If you are gluten intolerant, you will want to take advantage of gluten-free grains such as brown rice, quinoa, millet and buckwheat.

Legumes that can be sprouted include: black beans, adzuki beans, great northern beans, garbanzo beans, navy beans, kidney beans, soybeans, pinto beans, red beans, lentils, mung beans and whole dried peas.

Seeds that sprout include: alfalfa, broccoli, cabbage, clover, radish, red clover, sunflower and salad blends. These seeds are totally different than the ones you plant in the garden. It is highly recommended that you have seeds for sprouting and seeds for planting a garden. Sprouting seeds can be purchased in health food stores and food storage suppliers.

Q. What do I do with sprouts?
A. Add sprouts to salads, omelets, shakes, stir-fry, bread, soups, casseroles or whole-grain bread. Or dry them and blend them into a highly nutritious flour. (Look for upcoming articles on how to do this.)

Q.  Are your seeds viable? Will they sprout?
A.  Test them to make sure.

How To Sprout

If you have quart jars or sprouting trays, you can sprout wheat, legumes and seeds.

Sprouting seeds soaking in jars
I use 20 drops of the product called ION stabilized oxygen in the water that I soak the sprouting seeds, grains, and legumes in. ION kills any bacteria that might be on the seed and it stops the growth of mold and fungus. Sprouts stays fresher longer and do not sour when ION is used in the soaking water. To purchase ION go to www.peggylayton.com

To grow sprouts successfully follow these steps:

  1. Clean and discard broken beans, dirt clots or rocks.
  2. Place the legumes or seeds in a widemouthed jar with a plastic lid that has holes in it for drainage. You can purchase the lids from a food-storage company or in kitchen stores and health-food stores. If you cannot find plastic sprouting lids, you can use fabric, nylon netting or screen material cut a little larger than the lid and secured with an elastic band or the ring that comes with mason jars. Fill the jar with water and rinse the seeds. Drain them through the lid or cloth.
  3. Fill the jar with water again and let it soak overnight. Use filtered water if you have it; you want to avoid chlorinated water soaking into the sprouts.
  4. The next day, drain the water from the jar of sprouts. It is not good if the water is cloudy or foamy, because that means fermentation has begun.
  5. The sprouts will start to grow. Place the jars in a warm place, about 60-80 degrees F. Rinse them twice daily, draining off excess water each time. It generally takes about three to five days for the sprouts to grow mature enough for use in a salad or stir-fry.
  6. Expose the sprouts to sunlight after they start to mature. Put them on a windowsill for a few hours to develop the chlorophyll that gives sprouts their green color.
  7. Harvest and eat the sprouts. Bean sprouts can be best eaten when the sprout pops its head out of the seed. All other sprouts are best when doubled in size. When the sprouts are ready to eat, rinse them again to wash off the hulls and any seeds that did not sprout. Sprouts can be kept in the refrigerator for a few days in an airtight plastic zippered bag with a wet paper towel under the sprouts. Sprouts go sour after three days. If you cannot eat them all, freeze them for use in stir-fry meals.
Alfalfa sprouts in a jar
Sprouts in a sealed bag

This information came out of the book Emergency Food Storage and Survival Handbook. If you would like to order this book, go to the website www.peggylayton.com.

After sprouting, the vitamins and minerals increase by 75 percent. I believe that sprouting is almost as vital to food storage as water is. That is why I recommend that these food items be purchased first. Sprouts are best if eaten raw in salads or lightly sautéed. Sprouting grains, legumes and seeds literally turns the food into fresh produce. It is like having an indoor garden when other fresh vegetables are not available.

I call this living food storage.

Man cannot live on sprouts alone, so I have the perfect companion meals: prepackaged meals in a Mylar® pouch that serve four people. All you have to do is add water and cook. I’ve been making these fast-and-easy gourmet meals by GoFoods that will store for a minimum of 15 years. The food is dehydrated, not freeze-dried, and the prices are very reasonable. It takes only 15 to 20 minutes to cook, and the cooking instructions are on each package. The food is delicious. The best part of this opportunity is that you can earn money by referring others. This extra money will help you pay for your own food reserves.

My Recommendations

This company has a new concept in storable foods that are delicious, nutritious, affordable, clean and convenient for daily use. It reminds me of the pre-packaged food from the grocery store like soup mixes, Hamburger Helper® and Rice-A-Roni® without all the additives, preservatives and chemicals.

Some of the features of GoFoods are:

  • The food is dehydrated from premium-grade, fresh raw fruits, vegetables, dairy products, grains and legumes.
  • All meals are complete with everything in them. Just add water.
  • These meals can be used every day for fast, convenient and healthy food.
  • There are no genetically modified (GMOs) foods in GoFoods.
  • There is no added monosodium glutamate (MSG).
  • No imports from countries using illegal fertilizers and insecticides.
  • No hydrogenated oils.
  • They are packaged for long-term storage in Mylar® pouches.
  • The packages include soups such as Cheddar Broccoli, Italian Chicken, Vegetable Beef, Tortilla, Corn Chowder, Minestrone, Chicken Noodle, Chili and Potato Cheddar.
  • Entrées include Chicken Pasta Alfredo, Cheesy Chicken Rice Casserole, Beef Stroganoff, Au Gratin Potatoes, Instant Seasoned Potatoes, Santa Fe Fiesta Rice, Creamy Tuscan Pasta With Sun Dried Tomatoes and Thai Coconut Noodles.
  • Breakfast items include Pancake Mix, Granola and Powdered Milk.
  • Breads include Corn Muffin Mix, Cornmeal Dumplings, Wheat Bread Mix and Buttermilk Biscuit Mix.
  • There is a line of beverages as well.

GoFoods Pasta AlfredoFor this week only, Jan. 23-30, take advantage of a special 20 percent discount off GoFoods meals. This discount is good on the 1-month, 3-month, 6-month and premium food reserve packs. When you go to the website, you must use the promotional code PL201220.

The company even lets you try before you buy; simply go to www.peggylayton.mygofoods.com and then click on “Go” under “Try a Free Sample” to receive three packages of sample food that will feed two to four people per package. All you do is pay $9.95 for shipping.

To purchase any of my seven books or my other products: Sprouting trays, dehydrated food, water treatment and preparedness products go to the website http://www.peggylayton.com.

–Peggy Layton 

Water Treatments For Emergencies And Long-Term Survival

In order to live, we must have clean, potable, bacteria-free drinking water. Most of us think that when we turn on the faucet, we are getting safe, pure drinking water. We aren’t.

Our water is subject to a variety of impurities. Some natural impurities are radon, fluoride, arsenic, Iron, lead, copper and other heavy metals. Other contaminants can be fertilizers, asbestos, cyanides, parasites, herbicides, pesticides and industrial chemicals that leach in into our water. And our public water systems add substances such as chlorine, carbon, limes, phosphates, acids, ash and aluminum sulfate to kill anaerobic bacteria, adjust the pH and reduce cloudiness.

Water from streams and other sources of “unprocessed” water can contain contaminants from sources such as sewer systems and animal urine. Contaminated water can be hazardous to your health.

In larger cities water is processed to break down paper, heavy metals and other sediment into tiny particles. Processed water is far from pure. This is why it is so important to filter your drinking water with a reliable water filter.

Filter The Water

Filtered water can also be dangerous if the filters are not changed on a regular basis. Research has shown that bacteria can grow within the carbon filters themselves. Some solid substances can be removed, but no filter can prevent viruses, bacteria, pathogens, radioactive or chemical compounds and completely soluble pollutants from passing through. The Berkey Light™ Water Filter is probably the most complete system to eliminate most of these problems.

The Berkey Light™ Water Filter is a gravity feed unit that comes complete with two purification elements and a base. Black Berkey® Purification Elements are more powerful than any other gravity filter element currently available. Virtually no other filtration element can duplicate this performance. The units cost about $229. If you would like to learn more about the Berkey Light™ Water Filter, go to www.peggylayton.com.

Boiling Water

This is the cheapest way to purify water. Filter or strain the water before boiling. To do so, place a dishtowel or cheesecloth over the pot and pour the water into the dishcloth. Discard the remnants left on the cloth and boil the water in the pot for at least five minutes. This will kill the bacteria and viruses and purify the water so it can be used for drinking or cooking.

Adding Chemicals To Water

Hydrogen peroxide, chlorine dioxide, bleach and other bacteria killers use oxygen as their agent to attack anaerobes and detoxify harmful ingredients; however, the prolonged use of any of these bacteria killers can be harmful. Follow directions closely to avoid negative side effects (all of these additives will have a chemical taste to them).

ION ‘Stabilized Oxygen’

About 10 years ago, I discovered ION stabilized oxygen while looking for a safe way to purify water without chemicals. ION has no negative side effects, is non-toxic, has an infinite shelf life and kills bacteria on contact. It can also be used for medicinal purposes. My husband and I took ION on a trip to Mexico and put eight drops in every glass of water and juice that we drank. Others in our group were very ill with dysentery, but we did not get sick. Because it kills bacteria on contact, ION is also safe to use when coming down with the flu or a bacterial infection of any kind. ION is also good for safely treating internal and external pathogens.

Use ION to sterilize cuts, scratches and bruises; end tooth decay; stop pain and infection of wounds, insect bites, spider bites, bee stings; treat emphysema, fever blisters, herpes, cold sores and first and second degree burns; alleviate headaches, back pain, arthritis and joint aches. ION is great for plants, root cuttings, transplants, sterilizing cooking tools and surfaces, extending the life of milk and juices, and making yogurt.

I was skeptical at first about all these claims until I started using the product and saw firsthand what it did for my clients and me.

One client said her arthritis was gone after using ION for about two weeks. Another said she used ION to heal her wounded horse. A friend of mine used ION to treat a brown recluse spider bite. The bite healed after a few days of putting ION on it five times a day.

ION has been used for bladder infections, kidney infections, sore throats, strep and food poisoning. It detoxifies bee stings, mosquito bites, flu bugs and colds by taking 50 drops in a cup of water three times a day.

I always reach for the ION bottle at the onset of any flu or cold. I put 50 drops in a glass of water and drink it. I repeat this up to three times a day. I believe it knocks the cold right out and helps eliminate the symptoms, and I recover much faster. ION will not kill friendly flora or good bacteria; in fact it stimulates the growth and development of beneficial bacteria.

Taking ION every day will boost the immune system and help a person to stay well.

People use ION for all kinds of ailments. The reason it works so well is because oxygen must be present to kill harmful anaerobic bacteria and viruses. The key ingredient in ION is oxygen. It oxygenates the blood as it moves throughout the body. It kills bacteria on the surface of the skin where infection might set in. This is one of the key factors in detoxifying the body and riding it of poisons and toxins.

Food Storage And Self-Sufficiency Products Available

If you are interested in any of the seven books I have written (such as Emergency Food Storage and Survival Handbook or Cookin’ with Home Storage), the American Harvest food dehydrator, water storage tanks, ION water treatment (which provides safe water for five years), dehydrated or freeze-dried food storage sealed in gallon-sized cans with a shelf life of 15 years, wheat grinders, Bio-Clean sewage treatment, 72-hour packs or emergency medical supplies, click here.

Food Storage Meals in Mylar Pouches

These products are meals ready to cook, just-add-water type of food. The food can be stored long-term. These foods are quick fix meals. Everything is in the pouch. You just add water, cook for 20 minutes and it is done. The food comes in Mylar® pouches and has four servings per pouch. They are sealed with oxygen absorbers in the pouch, which makes this a long-term food product that will last on the shelf for 15 years. To get three sample meals, sealed in Mylar® pouches, that serve 12 people, click here www.peggylayton.mygofoods.com. You pay only the shipping cost of $9.95.

Peggy Layton

The Survival Pyramid: Helping Families Prepare

This Survival Pyramid was created by a friend of mine who sells food storage and survival products. Her name is Brenda Nicholson. In November, I flew to Florida to help her sell survival foods at the Tea Party convention. She published this Survival Pyramid and gave me permission to use it in this article.

Prepare For The Worst And Hope For The Best

There is no way we can know exactly what emergency situations might occur. If you break down the short-term and long-term emergencies and prepare for them in sequence, it will be easier and less overwhelming to put together emergency survival foods and other supplies just in case you encounter a power outage, tornado, hurricane, flooding, civil unrest or any other type of local disaster.

To stay healthy and survive any emergency situation, we must have adequate food and water. Prepare as if you are going on an extended camping trip. Think through the most likely scenarios that you could encounter where you live and prepare for them. My book, Emergency Food Storage And Survival Handbook, goes into great detail on this subject. Go to www.peggylayton.com to get the book.

Survival PyramidThe following is a list of things needed for short-term or long-term situations:

  • Bulk long-term dehydrated food or quick and easy-to-fix meals.
  • An alternative way to cook without power and cooking supplies.
  • Paper and plastic goods, such as: paper plates, plastic cups, garbage bags and silverware.
  • Alternative communication, such as a battery-powered radio.
  • Shelter for protection from the weather such as tents, tarps, Mylar® blankets and other camping equipment.
  • Sleeping bags, blankets and warm clothing.
  • Alternative heating.
  • Emergency lighting.
  • Sanitation and hygiene supplies, including toilet paper.
  • Medical supplies.
  • Fuel or wood for cooking outdoors.
  • Fishing and hunting supplies.
  • Cash in small denominations.

Step No. 1

Prepare for immediate disasters from one to three days. That is why the bug-out kit is also called a 72-hour kit. The water should be in a separate container with a handle for easy carrying. Smaller containers for each person would be helpful. It is recommended that everyone in the family have 3 gallons of water per person. (1 gallon per day).

The 72-hour bug-out kit can be put into a backpack. It should be lightweight and be easy to grab and go. It should include the following:

  • Three days’ worth of pantry or easy-to-open-and-eat meals.
  • High-calorie energy bars.
  • All other lightweight supplies for survival.

Step No. 2:

Prepare for short-term disasters for up to three weeks: things such as severe natural disasters, local and regional power outages, and food and water shortages. It should include the following:

  • Clean potable water (21 gallons minimum per person).
  • Bulk supplies of regular pantry food (63 meals). They should be easy to prepare. Freeze-dried and dehydrated meals are recommended.
  • All other survival items listed above.

Step No. 3:

Prepare for intermediate disasters of one to three months. This could include Food shortages, riots, strikes, natural disasters and other emergencies on a massive regional scale. Store the following:

  • 100 gallons of water (minimum) per person.
  • Bulk long-term dehydrated food or (90-180) emergency quick, easy-fix meals.
  • All other survival items listed above.

Step No. 4:

Prepare for long-term emergencies of up to four months, which could include massive natural disasters: financial or economic collapse; and no electrical power, lights, heat, plumbing or food supplies.

You will need the following:

  • Four months to one year supply of food.
  • An alternative long-term water supply or filtration system.
  • Alternative communication, such as Ham radios, scanners and battery-powered radios.
  • Off-the-grid power source, generator or solar power.
  • Alternative cooking and heating with propane or solar.
  • Wood for cooking outdoors.
  • Lanterns with fuel, flashlights, candles and alternative lighting.
  • Sleeping bags, wool blankets, warm winter clothing, wool socks and warm boots.
  • Tents, fishing, hunting and camping equipment.
  • Non-hybrid garden seeds and tools to grow a garden.
  • Extensive medical supplies and emergency medications.
  • Sanitation, medical supplies, non-food items and feminine hygiene supplies.
  • Paper goods, such as: paper plates, plastic cups, garbage bags and plastic silverware.
  • Antibacterial soap and wipes, hand sanitizer and cleaners.
  • Stash of cash.

As we approach the new year, it would be good to have a master preparedness plan. Anything you can do on this list would be helpful. It takes dedication and focus to be a Prepper. My husband and I have been working on it for 25 years. We set new goals every year. We are always planning and working toward the next preparedness project. Just take the first step then move to the next. You will feel a sense of accomplishment knowing that you are making progress toward having your family prepared.

Emergency Food Storage nand Survival HandbookFood Storage And Self-Sufficiency Products Available

If you are interested in any of the seven books I have written (such as Emergency Food Storage and Survival Handbook or Cookin’ with Home Storage), the American Harvest food dehydrator, water storage tanks, ION water treatment (which provides safe water for five years), dehydrated or freeze-dried food storage sealed in gallon-sized cans with a shelf life of 15 years, wheat grinders, Bio-Clean sewage treatment, 72-hour packs or emergency medical supplies, click here.

Food Storage Meals in Mylar Pouches

These products are meals ready to cook, just-add-water type of food. The food can be stored long-term. These foods are quick fix meals. Everything is in the pouch. You just add water, cook for 20 minutes and it is done. The food comes in Mylar® pouches and has four servings per pouch. They are sealed with oxygen absorbers in the pouch, which makes this a long-term food product that will last on the shelf for 15 years. To get three sample meals, sealed in Mylar® pouches, that serve 12 people, click here www.peggylayton.mygofoods.com. You pay only the shipping of $9.95.

Dehydrate Fruits, Vegetables To Preserve The Harvest

Drying excess produce is one of the easiest, most inexpensive and oldest preservation methods available. I really like the fact that my homegrown food does not go to waste. I also like that it has no chemicals, additives or preservatives in it.

Dried fruits and vegetables supply useful amounts of necessary fiber in your diet. Because of their high natural-sugar content, dried fruits are rich in iron and other minerals. Dried beans and peas are high in protein.

Home dehydration has been a favorite of mine for years. I make dried pear, apricot, plum and apple slices to snack on in the winter. I dry onions, green beans, zucchini chips, tomatoes and bell peppers. Sun dried tomatoes are great for using in tomato sauce or any other recipe that calls for them. Other vegetables that can be dehydrated include: herbs, dried beans, peas, carrots, corn, beets, potatoes, cauliflower, broccoli, zucchini, sweet potatoes, green beans, bell peppers, onions and tomatoes. The fruits I like to dehydrate include: peaches, pears, apples, pineapple, strawberries, apricots, cherries and berries.

Preparing Food For DryingPrepare Food For Drying

Wash fruit and vegetables thoroughly and cut off all blemishes. Slice the fruit into bite-sized pieces so it will dry evenly. Cut apples, peaches and pears into slices about 1/4 inch thick. Remove pits from apricots, cherries and plums. Cut grapes, cranberries and blueberries in half or dry whole. Dried grapes and cranberries are called “raisins” and “craisins.” Cut bananas lengthwise into long slices or crosswise into round 1/4-inch pieces.

Pretreat To Prevent Loss Of Nutrition And Color

Pretreat fruits and vegetables to keep them from going dark after drying. Soak fruits in a sulfite dip. Dissolve sodium bisulfite in water, using 1 teaspoon for each gallon of water. Soak the prepared fruit for five minutes in the solution before putting the fruit on the drying trays. I soak my fruit in a product called Fruit Fresh. Lemon juice or ascorbic acid mixed in the soaking water will also help with keeping the color bright on fruit as it dries (1 tablespoon per 1/2 gallon of water).

Blanching Vegetables

I don’t pretreat tomatoes because they will become mushy. I add a little salt to them before drying. Other vegetables can be blanched in a boiling pot of water by placing them into a wire basket or colander and submerging them into the water for about five minutes. The blanching will stop the enzymatic action that causes poor color and texture if you dry the vegetables without blanching. Blanched vegetables also reconstitute more easily than ones that haven’t been blanched. Drain the excess water off the vegetables and place them on the drying trays, being careful not to overlap them. Then, start the drying process.

American Harvest Food DehydratorFood Dehydrator

I have tested several dehydrators; my favorite one is the round American Harvest brand by Nesco. There is a snack master version that is smaller and a regular-sized dryer that can be added to with extra trays. My rectangular food dryer doesn’t dry food as quickly, and I must rotate the trays more frequently for even drying. The air circulates better in my round food dryer. Check it out at www.peggylayton.com.

Dehydrating depends on low heat, low moisture content and good air circulation. The temperature must also be controlled when you dry food in a dehydrator. Start out between 140-160 degrees Fahrenheit and reduce the temperature as the food dries. It takes from six to 12 hours to dry fruits and vegetables in a dehydrator. I use my food dryer every day during the harvest season.

I take the food out of the drier or the oven when it feels dry. Vegetables should be dried until they are brittle, and fruits should be pliable. If some of the food is dry and some is not, remove the dried food and let the moist food continue to dry.

Drying Food In The Oven

You can also use a conventional oven set on the lowest heat to dry food. Drying time in the oven can take four to 12 hours depending on the food being dried. It is hard to get food to dry evenly; however, if you take care to make sure the food is cut into evenly sliced pieces, it will help. Dry no more than five pounds of prepared fruit or vegetables at one time. Place fruit or vegetables on trays that let the air circulate from below, as well as from the sides. Cake racks work well for this. If you do not have cake racks, use cookie sheets and turn the food every hour or so. When using cookie sheets, the drying process will take longer because the air cannot circulate around the food.

Preheat the oven to 140 degrees Fahrenheit or put it at the lowest possible setting. It should be between 120-140 degrees Fahrenheit. Use a thermometer placed inside the oven to check the temperature. Slightly prop the door open to keep the oven from getting too hot. You can use an electric fan placed in front of the oven door to speed up the drying. Turn foods over and stir every half hour or so because, as foods become dry, they tend to scorch easily. Switch the position of the trays every hour so the front will be in the back. Doing so helps dry the food more evenly.

Herbal Salt

I like to blend dried onions, red and green bell peppers, parsley, and any other herbs I have in my greenhouse or garden. Once the food is dried, I put it in the blender and pulverize it into a powder, mix it with a little salt to taste, then put it in a shaker bottle and use it for seasoning food.

Dried Herbs And VegetablesMaking Fruit Leather

Fruit LeatherFruit leather can be made in the blender or food processor. Applesauce and overripe fruits work great for fruit leather.

To make fruit leather, puree your fruit. Cook apples, pears, peaches and nectarines before pureeing. I like to mix fruits together to make the puree. Any fruit will do — even bananas and pineapples. Be sure to drain the juice before blending. Pour the fruit puree about 1/4-inch deep on special fruit leather drying sheets, or drying trays that have been lined with plastic wrap. Since the center does not dry as quickly as the edges. Pour the puree only 1/8-inch deep toward the center. Dry at 135-140 degrees Fahrenheit until the fruit feels pliable and leathery. Check the center to make sure it has no wet or sticky spots. Once it is dry, it can be rolled up. Wrap the fruit leather in plastic wrap and store it in an airtight container. Store containers of dried food in a cool, dark, dry place (60 degrees Fahrenheit or below is best).

Yogurt Roll Ups

I like to dry yogurt on a piece of plastic wrap until it is pliable, then roll it up and eat it as a snack as well. Add toppings such as crushed nuts, chopped raisins, candy sprinkles, etc. to the yogurt before starting the drying process.

Storing Dehydrated Food

Dried foods must be cooled to room temperature before storing. If the food is too warm, it will sweat and cause moisture to form in the container. If there is any moisture present in the dried food, it might grow bacteria or mold. Check the food to see if it looks or feels like it is still moist. If so, put it back in the food dehydrator until it is completely dry.

I like to store dried food in canning jars or zipped baggies. Small packages may be stored in a larger container with a tight-fitting lid in a cool, dry place. The refrigerator is a good place to store them if you have room. Label each one with what it is and the date it was dried. It is best to use up the fruit within two to five months; however, if the food is kept in an airtight jar, it will last about two years.

Reconstituting Dried Fruits And Vegetables

Dried fruit makes an excellent snack. I take it to work as a snack to keep my energy up. Reconstituted fruits are good to put in oatmeal cereal or in cakes and pies. Once reconstituted, they return to almost their original size, shape and appearance. In a saucepan, pour just enough boiling water over the dried fruit to completely cover it. Simmer about 15 minutes or until the fruit is reconstituted back to normal. You can soak the fruit for a few hours before cooking. Cook the fruit in the same water that was used for soaking. Sweeten to taste near the end of the cooking process. Most dried fruits do not need any extra sweetening.

Food Storage And Self-Sufficiency Products Available

If you are interested in any of the seven books I have written (such as Emergency Food Storage and Survival Handbook or Cookin’ with Home Storage), the American Harvest food dehydrator, water storage tanks, ION water treatment (which provides safe water for five years), dehydrated or freeze-dried food storage sealed in gallon-sized cans with a shelf life of 15 years, wheat grinders, Bio-Clean sewage treatment, 72-hour packs or emergency medical supplies, click here.

To get three sample meals, sealed in Mylar® pouches, that serve 12 people and have a shelf life of more than 15 years, click here www.peggylayton.mygofoods.com. You pay only the shipping of $9.95.

Bottle Excess Food To Preserve The Harvest

Canning and preserving your own food is a great way to save money and ensure that your family consumes only healthy foods that contain no harmful preservatives, additives or pesticides. Preserving food at home is becoming popular as more and more people are realizing that home-canned food is far superior to that of store-bought.

There are several names for food preservation, such as: canning, bottling, preserving, putting up or putting food by. The preserving process involves sugaring or salting and boiling to kill any bacteria that might be in the food, then sealing it by placing jars into boiling water, which seals the lids tight on the jars.

Benefits Of Canning Your Own Food

Foods that are preserved at home are by far the healthiest you can provide your family. You can cut your food bill and save hundreds of dollars over the course of a year by canning and preserving your own food. The process of canning food is fairly easy; and you can rest assured that the food your family consumes is fresh, healthy and contains no harmful pesticides, chemicals, preservatives or additives. You control the amount of sugar and salt in foods that you preserve at home. I feel a great sense of accomplishment when I bottle my harvest.

If you really want to get into preserving food, I suggest you purchase one of the great books on the market that explains the process step by step. There are instructions on the Internet as well. To learn how to preserve food, click here. The Ball Blue Book Guide To Preserving is a great book to have.

Preserving The HarvestCanning Or Bottling

Most of our grandmothers knew how to can food. Their pantries were filled with preserved fruits, jams, jellies, vegetables, stews, soups and meats. As the years have gone by, people have become more dependent on grocery stores and fast food restaurants. However, people now are realizing that we must get back to our roots and grow and preserve our own food to be healthy.

The canning process is one way we can preserve our harvest. The process stops or slows down spoilage of homegrown foods, preventing the growth of bacteria, yeast, fungi and other microorganisms, as well as slowing the rancidity of fats. Canning provides a typical shelf life of about two to five years if the jars are kept in ideal conditions, which are cool, dark and dry.

Sugar Or Sweetener

Use sugar to preserve fruits. Make a syrup with sugar and water, then pour the syrup over the fruit. Then seal the jars by using the boiling-water method. When I bottle fruit, I like to use pineapple or apple juice as the sweetener so that I am not adding extra refined sugar to my fruits.

Pressure-Canning

Foods with low acidity (a pH higher than 4.6) need sterilization with a higher temperature (116-130 degrees Celsius). A pressure canner must be used to reach temperatures above the boiling point. Foods that must be pressure-canned include most vegetables, meats, seafood and dairy products. The only foods that may be safely canned in ordinary boiling water are highly acidic food with a pH lower than 4.6, such as fruits, vegetables or other foods to which lemon juice or vinegar have been added.

Preserved FruitEquipment Required For Bottling Or Pressure-Canning:

  • Bottles (better known as canning jars): The most popular sizes are pints and quarts.
  • Lids and rings for the jars: The lids are best if they are new, however the rings can be used over and over. Lids and rings can be purchased from any grocery store, usually during canning season.
  • Wooden spoon with a long handle: This helps pack the fruit into the bottles.
  • Jar-lifting tongs: Tongs keep the hot bottles from burning your hands.
  • Thermometer: For making jams and jellies.
  • Canning pot: This pot can be purchased in any grocery store or kitchen store. This pot must be large enough to hold six or more jars of food and deep enough to cover the jars with water. This method is used for processing some fruits and vegetables.

Apple PieApple Pie Filling

This recipe came from www.freshpreserving.com.

Try this easy recipe and feel the satisfaction of bottling apple pie filling at home, just like our grandmas used to do.

You will need:

12 cups sliced peeled cored apples, (about 12 medium apples) treated by soaking them for 15 minutes with ½ cup lemon juice in a large size bowl of water to prevent browning. Drain the water off before proceeding.

2-3/4 cups granulated sugar

3/4 cup ClearJel® (cooking starch used for preserving)

1-1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

2-1/2 cups unsweetened apple juice

1-1/4 cups cold water

1/2 cup lemon juice

7 (16 oz) pint glass preserving jars with lids and bands

Directions:

  1. Wash all jars, lids and bands in hot, soapy water. Rinse well. Place the jars in a pot of hot water to temper them so they don’t break when they are put in the boiling water. In a separate small pan, heat water and put the metal lids in the hot water until you are ready to use them. You will need a wire rack on which to place the jars inside the pot, so that the jars do not touch the bottom of the pot. If you do not have a wire rack, you can line the bottom of the pot with a kitchen towel folded over so that the bottles do not touch the bottom of the pot.
  2. Prepare the apples, using the best-quality produce possible. I like to sort through and use up the apples that are going soft first. Peel the apples and cut them into apple pie-sized slices. Blanch the apple slices (6 cups at a time) in a large pot of boiling water for about one minute. Remove the apples with a slotted spoon and keep them in a bowl.
  3. In a separate large, stainless-steel saucepan, combine sugar, ClearJel®, cinnamon and nutmeg. Stir in apple juice and cold water. Bring to a boil over medium-high heat, stirring constantly, and cook until mixture thickens and begins to bubble. Add lemon juice and boil for one more minute, stirring constantly. Remove from heat. Drain any excess liquid off the apple slices and immediately fold them into the hot mixture. Before canning the apple pie mixture, continue cooking until the apples are heated through. (ClearJel® can be purchased from kitchen or food storage stores that sell canning equipment. Or click here.)
  4. Spoon the cooked pie filling into hot jars, leaving 1-inch headspace. Remove air bubbles by running a butter knife into the mixture in the canning jar. Clean the rim of the jar, center the lid on the jar and apply the band until it is tight.
  5. When the jars are ready to process, place them into the pot of simmering water with either a wire rack or folded towel on the bottom. The jars must not touch the bottom of the pot or they will crack and break. Make sure the water comes up over the top of the jars.
  6. Usually, seven quart-sized jars will process at once. Cover the pot with the lid and bring the water to a rolling boil. Begin the processing time. Process the jars in boiling water for 25 minutes.
  7. Remove the jars and place them on a kitchen towel. Do not touch them for about 12 hours. Check the seals and if the lids are concave and do not bounce back up when pushed down then they are sealed. If the lid does not seal after 24 hours and it can be lifted off the jar easily or if the lid pops up when depressed, it can be processed again. Clean the rim of the jar and check to see if there is a broken piece of glass on the rim. If so, then throw that jar away.

In addition to the classic pie, this apple pie filling allows you to quickly make luscious desserts such as apple turnovers, apple crisp or apple dumplings.

Food Storage And Self-Sufficiency Products Available

If you are interested in any of the seven books I have written, books on preserving food, such as Emergency Food Storage and Survival Handbook or Cookin’ with Home Storage, water storage tanks, ION water treatment, dehydrated or freeze-dried food storage sealed in gallon-sized cans with a shelf life of 15 years, wheat grinders, Bio-Clean sewage treatment, 72-hour packs or emergency medical supplies, click here and click on Go Shop. Select samples on the left hand column and order them to try before you buy.

Keep Food Reserves Safe In A Crisis

I have heard people jokingly say that they don’t need extra food reserves because they have guns. They casually say, “I will just come to your house.” I believe that people will do whatever they have to do to get food for their family. How will we protect the food reserves we have worked so hard to purchase, store and secure?

We really need to think about this question. Where would be the safest place to store food, water, extra clothing, cash and other necessities? We need to protect these things not only from bugs, rodents and other animals but from looters as well.

Precautions You Can Take To Protect Your Food Investment

I read a true story about a woman who came home from work and found one of her neighbors hauling out bags of groceries from her kitchen pantry. The neighbor was unemployed and financially strapped, so she broke into the house next door and took their food. She was caught and charged with burglary. She was put in jail and is being prosecuted. As times get tougher, more people are going to be unemployed and will do whatever it takes to feed their families; looting will become more prevalent. Many good people will be suffering the consequences of not being prepared with food reserves.

If you have food reserves, I caution you to take stock of your current situation and decide where you should keep your emergency food. Some of the food you purchase needs to be rotated, such as canned goods, dried eggs, powdered milk and perishables like winter squash, potatoes and other vegetables. The food with the shortest shelf life needs to be accessible so it can be rotated and used faster. I suggest you keep long-term food storage in a room that has a lock and key. It might be necessary to lock it with a dead bolt. Hide an extra key somewhere that you will be able to get to in a disaster. Tell your family how to access the food. If someone comes to you asking for food, you can give it out as you wish and not have it taken from you by looters.

Many people have guns to protect their families and themselves from predators and looters. All guns and ammo must be kept locked up as well in a gun safe or a locked room.

I think locking up all emergency survival items is very important. Keep in mind that if there was a crisis and you needed to get to your stockpile quickly, you must be able to find the key easily.

I have friends who keep their food in basements; others keep their food in metal storage containers. Most people keep their food in their kitchen pantry and probably would not be able to make more than a few days’ worth of meals if they had to. We have a root cellar with a food-storage shed on top of it. I also keep food in our basement, in the pantry and in the garage. Wherever you decide to keep your food reserves, you must guard them like you would any other valuable asset.

I believe everyone needs a heavy-duty safe that can be bolted to a cement floor from the inside. I have some friends who went to Hawaii for a vacation. When they returned home, they were shocked to find their safe busted open in their back yard and all their valuables, including $8,000, gone. The safe had been in a bedroom closet. Had the safe been bolted down properly (from the inside) to a cement floor, the thieves would not have been able to take it.

Why Should We Store Food Reserves and What Are We Preparing For?

  • A disruption to food production resulting in food scarcity.
  • Rising fuel prices, which can result in trucking strikes.
  • Harmful outbreaks of bacteria that cause foodborne illnesses.
  • Loss of jobs due to rising unemployment.
  • Loss of homes due to foreclosure.
  • Natural disasters due to changing weather patterns, which include droughts, floods, tornadoes, hurricanes and freezing ice storms.
  • Hyperinflation.
  • Terrorist attacks, social unrest, anarchy and war.

There are a lot of good reasons to store food. Food in the pantry is better than money in the bank. I believe in a food savings account. If the banks have any kind of problems, we may not be able to get our money out. What will we do?  Some of our savings is better off being in a food savings account in our pantry or basement. Food reserves bring a sense of security and peace of mind. I like being self-reliant. It gives me independence, freedom and a sense of security that if needed, I could take care of myself and my family for an extended period of time — especially if there were no grocery stores open and no one else to turn to.

My reserve of food is a form of starvation insurance. This type of insurance holds its value. Once you pay for it and put it away, you can still eat it. It could save someone’s life.

  • Did you know that 2 percent of the population of the world grows the food and 98 percent of the population depends on that food? That is true dependency.
  • In Africa during the summer of 2011, more than 29,000 children under the age of 5 died due to malnutrition and starvation. Children in America are also going to bed hungry. What would happen if the welfare system shut down due to lack of funds? What would government-assisted families do?
  • I worry about my seven children and their families and how they are going to make it financially in hard times. They don’t have the finances to purchase the extra food. I encourage them to stockpile extra food, but it just doesn’t seem to be a priority. Some live in apartments, some are in college, some are newly married, some have young children, and some have new homes with high mortgage payments.
  • Millions of Americans are losing their jobs because of the economic situation our Nation is experiencing. Some people still have jobs, yet can’t even afford food to feed their family. Three million people in the United States are unemployed and will go from the workforce to the welfare lines this year. This can happen quickly to anyone.
  • Millions of Americans are losing their homes as a result of mortgages being overinflated. Making mortgage payments will soon be the last thing on the minds of Americans. The No. 1 thing on people’s minds will be where they are going to get their next meal. We are in the midst of an economic crisis that is devaluing the American dollar and could turn hyperinflation into monetary collapse.

The National Inflation Association predicts that by the year 2015, the U.S. dollar will lose all of its purchasing power and empty grocery store shelves will be common in America. For every economic problem the U.S. government tries to solve, it always creates two or three much larger problems in the process.

Families will need to help each other. Multiple generations of families might need to live together. Young adults might need to move back home with their parents to avoid being homeless. Every parent should store for himself first and then for his extended family members that might need help. Then, store extra for their friends and neighbors in need. This will take sacrifice and focus. A food savings account builds over time, just like savings in a bank account does.

Long-Term Food Reserves

Go Foods Whole Wheat BreadI have mentioned many times before in previous articles that I am involved in a company called eFoods Global. The company changed its name to Go Foods Global. It is a way of announcing their products as an on-the-go, just-add-water type of food. The food can be stored long-term, it can be shared with others, or it can be served tonight for busy families. These foods are quick fix meals. Everything is in the pouch. You just add water, cook for 20 minutes and it is done. The food comes in Mylar® pouches and has four servings per pouch. They are sealed with oxygen absorbers in the pouch, which makes this a long-term food product that will last on the shelf for 15 years.

  • New products that were announced at the national convention: instant stick packs of Kona Coffee, Orange Passion Green Tea and Tropical Energy Drink. The new entrees are Thai Coconut Noodles, Santé Fe Fiesta Rice and Creamy Tuscan Pasta with Sundried Tomatoes.
  • The other entrées that are available are 3 Cheese Alfredo Pasta and Cheese, Au Gratin Potatoes, Beef Stroganoff, Chicken Cheddar Rice, Hearty Chili with Cornbread Dumplings, Seasoned Mashed potatoes, Vegetable Beef Stew, and Wisconsin White Cheddar with Pasta Shells.
  • There are breads such as Pancake Mix, Southern Buttermilk Biscuits, Whole Wheat Bread, and Cornbread Muffins.
  • The breakfast items include Almond granola and Natural Oatmeal.
  • The soups include Cheddar Broccoli, Chicken Noodle, Potato Cheddar, Southwestern Tortilla, Sweet Corn Chowder and Western Potato Chowder.
  • There is a snack called dried Tropical Fruit Mix.
  • They have a variety of other items like non-hybrid Garden Seeds, The Berkey Light Water Filter and the Katadyn Hiker Pro Water Filter.
Go Foods Pasta AlfredoGo Foods Potato Chowder

I suggest that you take a portion of your monthly food budget and purchase a stock of food for yourself. You can use Go Foods every day for meals or store them for an emergency.

Go Foods Global is now shipping to Canada. There is an opportunity in the United States and Canada to be an independent business owner and sell the Go Foods Global food. If you love these foods and want to help others get prepared with emergency food reserves, this opportunity is for you. This is how anyone can start a food reserves business and earn enough money to purchase food for himself. Check it out at www.peggylayton.mygofoods.com

Food Storage And Self-Sufficiency Products Available

If you are interested in any of the seven books I have written, such as Emergency Food Storage and Survival Handbook or Cookin’ with Home Storage, water storage tanks, ION water treatment, dehydrated or freeze-dried food storage sealed in gallon-sized cans with a shelf life of 15 years, wheat grinders, Bio-Clean sewage treatment, 72-hour packs or emergency medical supplies, click here.

Emergency Sanitation

What do you do if there is a disaster in your community? You will not be able to flush the toilets or run water down the drains if a flood, hurricane or something else overwhelms the sewer system. During a disaster situation, public services could be disrupted for many days. If the sewer system backs up or is unusable, you will not be able to use your toilet. Doing so could be very dangerous to your health. Failure to properly dispose of human waste can lead to epidemics such as typhoid, dysentery and diarrhea. The spread of disease is imminent unless you take precautions and make emergency sanitation facilities.

Your first task is to make some sort of temporary toilet for your family. Almost any covered metal or plastic bucket will do. If you have nothing but a garbage can, you can use it as a toilet. You can also dig a hole and squat over it, and then bury the waste. It is like glorified camping; be creative and do like the pioneers did.

We went on a river-rafting trip down the Salmon River in Idaho with 12 people for one week. We used what was called the groover. The groover got its name because in World War II, the soldiers used their rocket boxes as toilets. They sat on them and got grooves in their behinds. Our groover was always secluded in the trees or bushes. Sometimes, a jacket or tarp was hung around it to give more privacy. It had a regular toilet seat on it that was adapted with a metal piece on the underside that slid on and off the rocket box. When not in use, the rocket box liner was sealed tight with a twist tie and the lid was locked in place. It was loaded onto a raft each day and taken with us so no trace was ever left behind. We had a separate bucket for the urine, which was dumped into the river. Before we launched each day, our groover captain would yell out the final call for everyone to get their groove on.

Make Your Own Portable Toilet

You can easily make your own portable toilet. You can store the supplies inside the bucket. If you need to, you can grab the bucket by the handle and go. The (5-gallon) buckets with toilet seat lids can be purchased from my website at www.peggylayton.com.

Supplies Needed

  • Two buckets (5-gallon with lids): one for urine and one for solid human waste.
  • Two plastic portable toilet seats.
  • Several rolls of toilet paper.
  • Paper towels, wash clothes and hand towels.
  • A 2-liter bottle of water for washing hands.
  • Hand or baby wipes large size (two packages).
  • Sanitary napkins and personal-hygiene items.
  • Biodegradable (if possible) heavy-duty (13-gallon) trash-can liners to line the 5-gallon buckets.
  • Heavy-duty twist ties to seal the liners shut when not in use.
  • Large garbage bags for trash.
  • Disposable gloves.
  • Face masks.
  • Small collapsible shovel.
  • Plastic quart jar of laundry detergent, Borax, lime or a jar of Bio-Clean.
  • Hand sanitizer.
  • Small bottle of bleach with a tight-fitting lid.
  • Spray bottle to mix 1/8 cup bleach to 1 quart of water (label it) and use it to disinfect.
  • Spray bottle to clean the body.
  • Soap, hand-held mirror and personal hygiene items.
  • Diapers, if you have a baby.

 

You will be setting up a makeshift bathroom somewhere secluded outside. If your house is still intact but the sewer system is backed up, you can keep the buckets in the house. Sprinkle the human waste with 2 tablespoons of lime, Borax, laundry detergent or Bio-Clean after you are finished using the toilet. This controls the smell and bacteria. It is best to use one bucket for urine and the other for waste. Disposable wipes or toilet paper can be put in with the waste. The bucket with urine can be dumped more often, and the one with waste in it can be sealed with the heavy-duty twist ties and once per day disposed of by burying.

To avoid the spread of disease, bury all human waste by digging a hole at least 2 feet deep. Bury the entire bag of human waste in the hole and cover it up with the dirt from digging the hole. The biodegradable liners are the best for the environment.

If you cannot flush the toilet or the sewer is backed up in an emergency, it can still be used. Be sure to turn off the water coming into the toilet by turning the little handle on the pipe behind the toilet. Remove all the water from the toilet bowl. You can double line the toilet bowl with a heavy-duty garbage bag and follow the same procedure as you do with the buckets. When it is full, tie it up and dispose of it the same way as mentioned above.

If you live in an apartment and have no land to bury the bags, double bag them and then seal them the best you can with the twist ties. Place them in a large garbage can until the city can collect the trash and dispose of it.

Bio-Clean

Bio-Clean is a blend of bacteria and enzymes. The bacteria are all natural, not genetically engineered. The enzyme concentration is the most powerful on the market. Bio-Clean is non-poisonous. It creates no heat or fumes and there is no boiling involved. It does not attack live tissue or inorganic materials, only organic wastes like human excrement, grease, hair, food particles, paper and cotton. This makes Bio-Clean safe for people, plumbing and the environment.

Bio-Clean changes the waste particles into water, carbon dioxide and mineral ash, which become harmless in the outhouse, cesspool, pit or waste system. These elements are then available to use as compost in the garden. I found out about Bio-Clean from my husband who is a plumbing contractor. He sells Bio-Clean to customers for use in septic tanks to keep them from backing up. Bio-Clean is available to purchase on my website www.peggylayton.com.

 

Use A Spray Bottle To Clean Your Body

Keeping the body clean in an emergency is very important. Use a spray bottle with a small amount of antibacterial soap in it. Use paper towels or hand towels to wash up. Water needs to be boiled in emergency situations. Set up a way to boil the water. Let it cool down before putting it in a spray bottle. Be sure to put a washcloth to wash up with and a hand towel to dry off with in the sanitation kit.

Avoid Intestinal Ailments

  • Store drinking water, 1-gallon minimum, per person, per day. Store it now so you will have it ready in case of an emergency.
  • Know how to turn off the water-service valve to your home so no contaminated water can come into your home. Have a backup plan for emergency drinking, cooking and washing water in case your municipal supply is cut off.
  • In emergencies, boil contaminated water for five minutes. Keep hands clean and all food that has been exposed must be washed with clean water. Keep paper plates, cups and utensils in your grab-and-go kit so it minimizes the need to wash dishes.
  • Avoid using foods or liquids that might be contaminated. When in doubt, throw it out.

 

ION Water Treatment

 

I use a product called ION stabilized oxygen in all liquid to kill bacteria. It will keep the water safe for up to five years. It has been found to be very effective in water treatment. Many studies have been done on this product and it is concluded that ION will kill giardia, cholera and dysentery within a few minutes. It doesn’t have any of the harmful side effects that are associated with chlorine or Iodine. ION is a high concentration of oxygen.

One 2-ounce bottle will treat 110 gallons of water.

ION can be used medicinally to fight bacteria in the body. It can be used on cuts and wounds. ION will not harm the normal flora in our bodies. ION can be taken every day (five drops per 8-ounce glass of water). This will help boost the immune system by introducing stabilized oxygen into the bloodstream. It can also help you if you suffer from a bacterial or viral infection. During times of sickness caused by a bacterial or viral infection, take 50 drops every three hours diluted in a glass of water. The ION goes into the stomach and fights the bacteria or virus.

To purchase ION go to my website www.peggylayton.com. Click on ION water purification. Double click on the picture of the ION and all the information will come up on the many medicinal uses as well as water treatment. If you purchase 10 bottles at a time, you can get a discount. If you purchase 25 or more bottles, you can buy it wholesale.

Water Tanks For Emergency Water Storage

 

Water is king. Water storage is actually more important than food. Without good, clean, potable water, you won’t be able to eat the dehydrated food you are storing, keep yourself hydrated, wash dishes or clean yourself.

I keep water in several locations. I have a 185-gallon water storage tank that sits in the corner of my camping-equipment room. It needs to be located in an area that won’t freeze or overheat. The ideal temperature to store water is room temperature or below (65-45 degrees Fahrenheit). This water tank can be purchased on my website www.peggylayton.com.

I also keep smaller 5-gallon containers filled with water and ready to grab if needed. Any food-grade plastic container can be used to store water. The bottles that apple, cranberry or grape juices come in are ideal for water storage. Never use milk jug type containers because they are made to break down after about six months, and they will start to collapse and leak.

Food Storage And Self-Sufficiency Products Available

If you are interested in any of the seven books I have written (such as Emergency Food Storage & Survival Handbook, or Cookin’ with Home Storage), water storage tanks, ION water treatment, dehydrated or freeze-dried food storage sealed in gallon-sized cans with a shelf life of 15 years, wheat grinders, Bio-Clean sewage treatment, 72-hour packs or emergency medical supplies, click here.

 

Prepackaged Food Storage Meals With A 15-Year Shelf Life

I have been storing packaged meals called eFoods. They are ideal for long-term food storage because they are packaged in Mylar® pouches that serve four people. Everything is in the pouch except water. Just add water and cook the food for 15 minutes, and it’s done. The meals are delicious and the company will let you try samples of the meals before you buy. Just pay $9.95 for shipping and you get three meals that serve four people. I find them very delicious and easy to make. That is what you need in a crisis situation. I don’t just save them for a rainy day. I make the eFoods for meals when I am in a hurry, in the mountains, camping or hiking or feeding a crowd. I have decided that premade meals are the best food storage you can buy. They are fast, easy and convenient, and you don’t waste food that way.

This company has a program through which you can get one box of food per month. They call it “auto-shipment,” and it’s great! All you need is 10 minutes to set it up, and your food storage will be on auto-ship. Each month, you get a box of food delivered to your home. Go to the website, click on Take the Freedom Tour, sign up for the free food and enjoy. Check it out here.

— Peggy Layton

Be Thrifty and Simplify: Your Hedge Against Hard Economic Times

Are you in financial trouble? Are you unemployed? Are you in danger of losing your home? Are your debts draining your income and savings? Are you worried about the future? What will your children and grandchildren do if we have an economic collapse?

Perhaps you are one of the millions of people that want the government to fix this problem. The truth is that the fix begins with us. We can take control of our own situations and change how we deal with the problems the government has gotten us into.

I read an article about being thrifty in a magazine called The Philadelphia Trumpet, March 2011. I was very impressed with the article, which quotes Benjamin Franklin many times. The author, Dennis Leap, suggests several things that we as individuals can do to improve our own situations in hard times.

Don’t Wait For A Handout

Get out and make your own way. I know there are exceptions for people who have disabilities, however, if you are able to and can work, do it. Hard work is what this nation was founded upon. People are healthier mentally if they are working to pay their own way in life. Make it happen for yourself and you will feel happier and more satisfied than if you wait for someone else to give it to you.

Get Out Of The Habit Of Borrowing

Pay for what you get and don’t borrow or go into debt for anything other than a home and a vehicle. If you can possibly save up and pay cash for these things you can put the interest money in your own pocket and your savings will grow.

Be Thrifty

Being thrifty means using money and resources wisely and carefully. A thrifty person has self-discipline. It must become a habit to be thrifty and live within your means. Controlling spending builds character and self-control. There are two types of people in this world, producers and consumers. If you earn more than you spend, you are a producer. If you spend more than you earn, you are a consumer. Using credit cards and going into consumer debt is one of the things taking our nation down the road to economic collapse.

Live Simply

We live in a consuming society. The government’s answer to this issue is to give out stimulus packages designed to promote spending. The government says, “spend, spend, spend; that will save our nation.” Leaders want us to fill our houses with more stuff that we don’t need. They say that will fix the problem. The truth of the matter is that we need to buckle down and conserve our money and resources and take care of what we have. To avoid waste, we need to purchase quality items in the first place and take good care of them. That way we only need to purchase the items once.

Less really is more. We don’t take any of this with us when we die, yet we work so hard to pay for it while we are here. The truth is that if we lived more simply, we would have time for relationships with friends and family and we might just enjoy our lives a little more. Franklin taught that a full life is made rich with happy experiences and not stuff.

What To Do When Food Supplies Are Low

Many people in our nation are a bit overweight and could actually reduce their intake of food by half and still be fine for an extended period of time. Water is essential for short-term survival, but food is not. We can go for a few days on rationed food and still be OK. There is an exception to this for pregnant women, children and people with diseases that require their blood sugar levels to remain constant.

Ideas to help conserve on food reserves:

  • Purchase items in bulk and look for sale items that will give you more for your money.
  • Use coupons for items you normally purchase. Don’t buy something you know your family won’t use.
  • Learn to cook from scratch instead of purchasing pre-made foods that cost a lot more.
  • Don’t eat out so much; this will save you a lot of money. Fast food is an unnecessary expense that can be avoided by planning ahead.
  • Pack a nutritious lunch and take it to work with you. By not eating out every day you could easily save $200 to $300 per month. That money could be used to pay down debt or put into savings.
  • Look for less expensive cuts of meat and items that are on special.
  • Consume less junk food and sweets. Not only are they expensive, they also contribute to being unhealthy.
  • Eat more fresh vegetables and fruits by growing your own garden.
  • Bottle or can excess food that is in season.
  • Store fruits and vegetables in a root cellar or cold storage to use throughout the winter. Don’t waste any food. Use leftovers and make soups or stews from scraps of meat and vegetables left over from other meals. A high percentage of our leftover food from meals could be used again but is thrown out instead. I give all my unused food to my chickens. It helps me justify throwing it out. Leftovers can also be composted.

Ideas to stretch the dollar and conserve your hard-earned money:

  • If you’re buying a home, choose one that meets your needs but doesn’t put you in a financial bind. Don’t try to impress others with lavish purchases.
  • If you have less stuff you won’t need as big a house. If you live simply, it will be easier to clean your house.
  • Do as much of the home repairs and fix-up as possible yourself.
  • Do your own lawn mowing and trimming if possible rather than hiring it out. With a smaller home and less property there will be less maintenance, and the exercise you get will be beneficial to your health.
  • Get a more fuel-efficient vehicle. Car pool, walk or ride a bike whenever possible.
  • Rent movies instead of taking the family to the theater. You can watch a lot more movies and enjoy your time together as a family.
  • Give up unnecessary expenses such as a TV in every room, all the extra channels on the satellite or cable, and fancy cell phones with Internet charges attached.
  • Conserve energy by shutting off lights in the house and using more efficient light bulbs.
  • Weatherproof doors and windows to reduce heating and cooling costs.
  • When purchasing new appliances, furnaces or water heaters, choose energy-efficient models.
  • Shop for quality clothing on sale or shop bargain centers such as thrift shops. Many people donate perfectly good clothing and you can benefit from it. Quality classics last longer and do not need to be replaced as often.
  • Make a budget and stick to it.
  • Pay yourself 10 percent of every check and stash the cash. It will make you feel better to have a reserve of money just in case you need it.

Are you a producer or a consumer? People who have a good work ethic will find themselves in a position to help others that are in a bind. Having enough to share with others who are in need will not only bless others’ lives but will enrich our own. Peace of mind comes from knowing that in hard times you are the one giving instead of receiving.

Food Storage And Self-Sufficiency Products Available

If you are interested in any of the seven books I have written (such as Emergency Food Storage & Survival Handbook, or Cookin’ with Home Storage), water storage tanks, ION water treatment, dehydrated or freeze dried food storage sealed in gallon-sized cans with a shelf life of 15 years, wheat grinders, sewage treatment, 72-hour packs or emergency medical supplies, click here.

Prepackaged Food Storage Meals With A 15-Year Shelf Life
I have been storing packaged meals called eFoods. They are ideal for long-term food storage because they are packaged in Mylar® pouches that serve four people. Everything is in the pouch except water. Just add water and cook the food for 15 minutes, and it’s done. The meals are delicious and the company will let you try samples of the meals before you buy. Just pay $9.95 for shipping and you get three meals that serve four people. I find them very delicious and easy to make. That is what you need in a crisis situation. I don’t just save them for a rainy day. I make the eFoods for meals when I am in a hurry, in the mountains, camping or hiking or feeding a crowd. I have decided that premade meals are the best food storage you can buy. They are fast, easy and convenient, and you don’t waste food that way.

This company has a program through which you can get one box of food per month. They call it “auto-shipment,” and it’s great! All you need is 10 minutes to set it up, and your food storage will be on auto-ship. Each month, you get a box of food delivered to your home. Go to the website, click on Take the Freedom Tour, sign up for the free food and enjoy. Check it out here.

— Peggy Layton