- Food Storage Night

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Food Storage Night
or
Food Storage Nightmare?

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Be Aware of Appetite Fatigue
&
Beware of Appetite Fatigue

The are many online preparedness files that carry the name of Alan T. Hagan (google him and see), he's quoted widely due to his extensive knowledge regarding preparedness. The following quote comes from one of his many writings. This quote deals directly with 'appetite fatigue'. I've included this topic because it's frequently overlooked and is even unknown by too many who are in the process of preparing.

There are many people who think providing variety in the diet is relatively unimportant and that if and when the time comes they'll eat what they've got and that will be that. For healthy, well-adjusted adults under ordinary circumstances this might be possible without too much difficulty. However, the entire reason for having a long term food storage program is for when circumstances aren't ordinary. Times of crisis produce stress -- possibly physical, but always mental. If you are suddenly forced to eat a diet that is both alien and monotonous, it is going to add just that much more stress on top of what you are already dealing with. If your planning includes the elderly, young children and infants they might just quit eating or refuse to eat sufficient amounts and become unable to survive. This is not a trivial problem and should be given serious consideration. Consider the positive aspects of adding some "comfort foods".

In his book, Making the Best of Basics, James Stevens mentions a post WWII study by Dr. Norman Wright, of the British Food Ministry, which found that people in England and Europe were more likely to reject unfamiliar or distasteful foods during times of stress than under normal conditions. When it's wheat, day in and day out, then wheat's going to start becoming distasteful pretty fast. Far better to have a variety of foods on hand to forestall appetite fatigue and, more importantly, to use those storable foods in your everyday diet so that you'll be accustomed to them.

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Using Greens and Sprouts to Combat Appetite Fatigue

Buy several kitty litter pans - available at most dollar stores - and a variety of seeds for leafy greens, such as lettuce, spinach, turnip and collards - available in most grocery, drug or hardware stores. Add dirt, seeds, water, and a sunny window. Soon you'll have a big tray of greens growing on your windowsill in no time. You can do this year-round. (This idea comes from an online poster who goes by the name flourbug)

Don't overlook the nutritional and economic value of sprouts! For just pennies you can boost the nutrient content of your meal while adding taste and texture variety that will help keep appetite fatigue away. My favorite sprouter (because it's soooo easy to use) is the Sproutamo Easy Sprouter.

Don't know how or what to sprout? Check out this site: Sprout People

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Danger, Will Robinson, Danger!
Warning! Warning!

Now, I cannot in good conscience suggest seed sprouting without also making you aware of a caution; here's a link to important information about BUCKWHEAT sprouts: Are Buckwheat Greens Toxic?

ALSO . . .

It was a British friend who first brought this to my attention just a few years ago; I suspect that there are many who have never heard of this before.

Red Kidney Bean Poisoning

Phytohaemagglutinin, the presumed toxic agent, is found in many species of beans, but it is in highest concentration in red kidney beans (Phaseolus vulgaris). The unit of toxin measure is the hemagglutinating unit (hau). Raw kidney beans contain from 20,000 to 70,000 hau, while fully cooked beans contain from 200 to 400 hau. White kidney beans, another variety of Phaseolus vulgaris, contain about one-third the amount of toxin as the red variety; broad beans (Vicia faba) contain 5 to 10% the amount that red kidney beans contain.

The syndrome is usually caused by the ingestion of raw, soaked kidney beans, either alone or in salads or casseroles. As few as four or five raw beans can trigger symptoms. Several outbreaks have been associated with "slow cookers" or crock pots, or in casseroles which had not reached a high enough internal temperature to destroy the glycoprotein lectin. It has been shown that heating to 80 degrees C. (80º C = 176º F) may potentiate the toxicity five-fold, so that these beans are more toxic than if eaten raw. In studies of casseroles cooked in slow cookers, internal temperatures often did not exceed 75 degrees C. (75º C = 167º F).

The onset time from consumption of raw or undercooked kidney beans to symptoms varies from between 1 to 3 hours. Onset is usually marked by extreme nausea, followed by vomiting, which may be very severe. Diarrhea develops somewhat later (from one to a few hours), and some persons report abdominal pain. Some persons have been hospitalized, but recovery is usually rapid (3 - 4 h after onset of symptoms) and spontaneous.

All persons, regardless of age or gender, appear to be equally susceptible; the severity is related only to the dose ingested.

No major outbreaks have occurred in the U.S. Outbreaks in the U.K. are far more common, and may be attributed to greater use of dried kidney beans in the U.K., or better physician awareness and reporting.

The above information was found at this website:

FDA.gov

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NOTE: The following procedure has been recommended by the Public Health Laboratory Services, Colindale, U.K. to render kidney, and other, beans safe for consumption:

* Soak in water for at least 5 hours.
* Pour away the water.
* Boil briskly in fresh water for at least 10 minutes.
* Undercooked beans may be more toxic than raw beans.

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From The Can Opener Gourmet
by Laura Karr

Food Storage Recipes

Ok, so you have a pantry full of beans and spaghetti sauce. Now what? Hopefully you have stored foods that your family will eat and you have given some thought to ingredients for full meals.

Here's a tried and true recipe for bean salad. This is a great food storage recipe. It requires no cooking, is very versatile, and is mostly made from canned beans. It goes well with summer BBQ meals. I love this bean salad and have substituted whatever beans I have on hand such as garbanzos or black eyed peas. Beans are a superfood, very nutritious.

RED, WHITE, AND BLACK BEAN SALAD

One 15 oz can red kidney beans, rinsed and drained
One 15 oz can black beans rinsed and drained
One 15 oz can white beans rinsed and drained
One 15 oz can sweet corn, drained

Combine beans and corn in a medium to large sized mixing bowl.

Dressing

1/2 cup olive oil
1/4 cup rice vinegar
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/4 teaspoon chili powder
1/4 teaspoon cayenne pepper

To make the dressing, combine all the ingredients and either whisk in a bowl or shake in a covered jar. Pour the entire contents over the bean mixture, then toss to coat and to blend the colors.

This can be served immediately or made ahead and left to marinate in the refrigerator up to 8 hours.

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From The Can Opener Gourmet
by Laura Karr

Hummus

Pureeing a can of beans takes about 20 seconds with a hand blender but you can also do it manually with a potato masher. Hummus is one of those healthy Mediterranean dishes we love but don’t often think to make. This recipe is so simple and satisfying you’ll probably think about making it a little more often.

One 15-ounce can garbanzo beans, drained
2 teaspoons bottled lemon juice
1 tablespoon olive oil (or other vegetable oil)
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon paprika

First, puree the beans. They don’t have to be completely smooth; in fact, a little texture is a good thing. In a bowl, mix the puréed beans with remaining ingredients. (If it’s too thick for you, add a little extra water or oil.) Serve with toasted garlic pita wedges.

Serves 4 to 6

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From The Can Opener Gourmet
by Laura Karr

Corn Pudding with Diced Chilies

Corn pudding makes a great side dish for Southwestern or Mexican fare. Cooking it in the microwave eliminates the need to put the pan in hot water in the oven. However, I’ve included directions for oven baking as well.

3 eggs One 12-ounce can evaporated milk One 15-ounce can whole kernel corn, drained

2 teaspoons onion powder 1 teaspoon sugar One 4-ounce can diced chili peppers, drained

In a medium-sized mixing bowl whisk eggs together until they are more lemon-colored than gold. Add evaporated milk and whisk until blended. Stir in the remaining ingredients, then pour into an 8x8-inch microwave-proof dish. Microwave 10 minutes, or until center is done and knife comes out clean.

Oven Method: Preheat oven to 350°F. Pour mixed ingredients into a cake pan. Place cake pan in a larger pan, then fill larger pan with hot water about 1 inch deep. Bake 25-30 minutes, or until a knife inserted into the center comes out clean.

Serves 6

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From Pop It, Stir It, Fix It, Serve It
by Laura Karr

Cream of Pumpkin Soup

Pumpkin is loaded with vitamin A, and has a relatively low calorie content – about 40 calories per serving. Use nonfat evaporated milk and you’ve got a low-calorie soup course with no one the wiser.

One 15-ounce can pumpkin
One 14.5-ounce can chicken broth
One 12-ounce can evaporated milk
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt (or to taste)
1/8 teaspoon ground black pepper (or to taste)
1/8 teaspoon ground nutmeg

Combine all ingredients in a saucepan. Stir over medium heat until hot.

Serves 5

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From Pop It, Stir It, Fix It, Serve It
by Laura Karr

Emergency Gravy

One time I thought I was serving the crowd that did not like gravy (yes, there are those people). I poured out the chicken drippings and served. The first, “Where’s the gravy?” just about made me faint. It’s good to have a back-up plan. By the way, you can easily double or triple this recipe. And bouillon has virtually no calories or fat.

1 cup water
1 chicken bouillon cube
1 tablespoon butter
2 tablespoons cornstarch dissolved in a little cold water
Salt and ground black pepper if desired

Put water, bouillon, and butter on to boil in a small saucepan. When boiling, add cornstarch and stir until thickened. Add salt and pepper if desired.

Makes 1 cup

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From Pop It, Stir It, Fix It, Serve It
by Laura Karr

Molasses Wheat Bread

Here’s an easy way to bake bread (no yeast!) and a delicious way to enrich your diet with a little iron. Also notice the lack of fat--none if you use nonfat milk. This bread tastes a lot like Boston Brown Bread, but you don’t need to steam it. You can buy whole wheat flour at most grocery stores these days.

1 cup white flour
2 cups whole wheat flour
1/2 cup sugar
1 teaspoon salt
1 teaspoon baking soda
One 12-ounce can evaporated milk
1/2 cup molasses
1 cup raisins, currants, dried cranberries or chopped dates (optional)

Preheat oven to 325°F. Coat a 9x5-inch pan with oil or nonstick spray. In a medium or large mixing bowl, combine flours, sugar, salt, and soda. Blend with a fork or whisk to evenly distribute. Add milk and molasses. (To keep molasses from sticking to your measuring cup, coat it with nonstick spray first.) Stir until well blended. Stir in dried fruits if desired. Pour into coated pan and bake about 75 minutes, or until a knife inserted into the middle comes out clean.

Makes one loaf (18 half-inch slices)



NOTE: More recipes from Laura Karr can be found at this site: The Can Opener Gourmet

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Want more recipes using canned goods? Here's a link to MealTime.org where you'll find a wealth of recipes and information about canned foods. Incorporating a variety of canned foods into your food storage (and knowing what to do with them) is another good way to avoid appetite fatigue.

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"Our Heavenly Father created this beautiful earth, with all its abundance, for our benefit and use. His purpose is to provide for our needs as we walk in faith and obedience. He has lovingly commanded us to “prepare every needful thing” (see D&C 109:8) so that, should adversity come, we can care for ourselves and our neighbors and support bishops as they care for others.

"We encourage members world-wide to prepare for adversity in life by having a basic supply of food and water and some money in savings."

- The First Presidency, All Is Safely Gathered In: Family Home Storage, Feb. 2007 -

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