Don’t worry, just a little bump - $70 is just around the corner. Short traders just keep making those margin calls, mortgage the house if you have to. Fortunes await you! PO is for pansies and doomers. At $70 short some more ..... it is going back to $22 .... the world is awash with oil ........ reality has nothing to do with it, its all in those charts!!!!!!!!!!
Joined: Apr 28, 2006 Posts: 2897 Location: East Texas
Posted: Wed Jul 19, 2006 5:12 pm Post subject: Re: Foods with High Nutritional Density per pound and per do
NeoPeasant wrote:
I keep several jars and keep them rotated. I open the oldest jar I got and buy a new one. If you don't have a fridge you have would have to eat it up fairly quick after you open it.
I know they say to keep it refrigerated after opening, but I've never done it, and never had one go bad. So I'm not sure we aren't just reading lawyer-drivel on the label.
.
Posted: Wed Jul 19, 2006 6:01 pm Post subject: Re: Foods with High Nutritional Density per pound and per do
Foods where the nutrient content can be upgraded after removal from storage:
seeds & legumes + water --> sprouts
dried milk + water + kefir grains --> kefir
tea + refined sugar + water + kombucha culture --> kombucha tea
These reactions add enzymes, vitamins, protein, carbs and beneficial bacteria to foods after removal from long term storage. In addition, these foods help optimize your digestive system, which in turn increases your ability to extract more nutrients from ordinary foods.
I also keep on hand certain foods with very high nutrient density/weight ratios. These are sometimes referred to as "superfoods":
Chorlella: Powdered algae that is over 60% protein, with a high density of vitamins and minerals provided in a bio-chelated form. Also very effective for clearing heavy metals out of your body.
Coconut oil: High octane fat source that is burned immediately rather than stored as fat. Stores well and able to tolerate high temperatures.
Chia seeds: Source of omega3 fats and protein. Excellent energy source. Relay runners of Inca used these seeds as the primary energy source for transmitting important messages over long distances.
Cod liver oil: One of the best sources of omega3s and fat soluble vitamins available. Delivers high quality fat energy.
Fat is given a bad rap these days, but in aboriginal societies, animal fat was a highly sought after nutrient. Something in the way food animals are raised today causes the fat to be unhealthy. But fat from wild animals is quite healthy and highly compatible with our genetic framework which has not changed much over the last 100,000 years.
Some information resources on the benefits of high quality fat and why you should avoid grains and processed foods:
Weston A. Price Foundation: Also known as the "Einstein of Nutrition", Weston Price traveled the world in search of aboriginal societies with healthy teeth, and studied what they ate. He also observed tooth decay and deformities in individuals of the same genetic pool as the healthy aboriginal groups, but lived close to western societies and ate the same food as western people. The premise of this research is that the diet of people with extraordinary health, who have been eating the same food for 1000 generations, is a much better indicator of what works well than are the findings from short-term "controlled studies".
mercola.com: #1 natural health site. Good source of information on healthy natural foods and what foods should be avoided. Website of activist M.D. with very strong anti-pharmaceutical industry bias.
Joined: Jun 07, 2006 Posts: 47 Location: Chicago area
Posted: Wed Jul 19, 2006 7:37 pm Post subject: Re: Foods with High Nutritional Density per pound and per do
Re: peanut products be sure that your thyroid is in good health, as peanuts contain goitrogens which block iodine absorption. Unlike foods such as Brassicas the goitrogens in peanuts are not lessened by heating. Supposedly 10% of the US population has hypothyroidism, diagnosed or not.
Also be aware that the brain and female breast also require iodine to remain in healthy condition, not just the thyroid. Things to keep in mind if you plan on using peanut butter as a major staple.
I'll also throw in a plug for coconut oil, not the cheapest but it will last for 2-3 years in a cool part of the house without turning rancid. It also makes a terrific substitute for butter or shortening in baked goods, and has a high smoke point so is perfect for high heat frying without oxidation. Also has antibacterial/antiviral/antifungal properties. No hydrogenation/trans fats. Makes excellent soap. I have gotten a 5 gallon bucket from Wilderness Family Naturals for $100 and been very pleased.
Wilderness Family Naturals - 5 gallon C. Oil _________________ "When men have come to the edge of a precipice, it is the lover of life
who has the spirit to leap backwards, and only the pessimist who continues to
believe in progress." - G. K. Chesterton
Posted: Wed Jul 19, 2006 8:12 pm Post subject: Re: Foods with High Nutritional Density per pound and per do
Venerye wrote:
I have gotten a 5 gallon bucket from Wilderness Family Naturals for $100 and been very pleased.
Thanks, I will try this source.
IMO, there are areas where you can get away with cheap substitutes, but when your health is at stake, it is a matter of vital importance to obtain the best quality food available. Fortunately, some of the best things are free, like an organic vegetable garden for example.
The main problem with foods like coconut oil, cod liver oil, and bulk food in general, is that they need to travel great distances to reach you. The work of Weston Price is of great value because he identified healthy fundamental diets from around the world that were derived from local sources only. Unless you live in the city, there is a high probability that you can identify some of these high quality food sources that can be produced locally.
Posted: Wed Jul 19, 2006 9:43 pm Post subject: Re: Foods with High Nutritional Density per pound and per do
The most dense calorie source available is oil or fat. 4000 calories per pound. You wouldn't want to eat it by itself, but it seems very reasonable to me to suplement a survival diet heavily with it for calories.
Probably the densest protein source available (other than protien powder from GNC) is jerky. Except for vitamin C, jerky supplies all of the necessary nutrients for human health. Pemican is a mixture of fat, ground up jerky, and dried fruit. It is an extremely dense food source that supplies all necessary nutrients and keeps perfectly well at room temperature. Pemican was a traditional winter diet for many Native American peoples.
For cost effectiveness, plant based proteins might be preferable over jerky. The important thing to remember about plant proteins is that none of them supply all of the amino acids needed by humans. In order to get all the necessary amino acids from a vegetarian diet, you have to combine foods. Generally a legume (beans or nuts) combined with a grain based food, will give the necessary amino acids. A peanut butter sandwich is a good example of such a food. Tofu stirfry on rice is another example. _________________ "I was born in a deep forest
I wish I could live here all my life
I am made from stones and roots
My home, these woods and roads
All my life I loved this sound
Of the woods all around
Eagles fly where the winds blow free" -Korpiklaani
Joined: Jun 07, 2006 Posts: 47 Location: Chicago area
Posted: Thu Jul 20, 2006 9:38 am Post subject: Re: Foods with High Nutritional Density per pound and per do
Quote:
What is wrong with olive oil? It sure lasts at least 2 years... and a way cheaper than that. I try to consume 1,5 L a month
Olive oil has a long shelf life without refrigeration and it is healthful, only if you get the right kind. My problems with it are: difficult/expensive to get "real" olive oil and it only tolerates medium heat cooking. Also the highly refined olive oils do not have that long shelf life of the quality oils.
I don't know if you're aware of this, but supposedly there was some sort of olive oil "scandal" which surfaced in 2004 where the largest companies were diluting their oil with other, cheaper oils.
Quote:
The problem with most of today's olive oil is that it is rarely produced in the old way, which is more time consuming and expensive. Due to the increasing demand for olive oil, the trend has been to reduce production costs by moving toward more automation and concentration of production in ever larger installations. These modem factories extract more oil more cheaply, but their processing methods substantially reduce the nutritional quality of the oil.
To reduce costs, olives are machine harvested along with leaves and twigs. Olives that have dropped on the ground, which can be said to contain bad oil, are often mixed with the good ones. They are shipped in all kinds of containers, many of which are poorly ventilated, and heaped in large piles where the olives are stored for too long and often become moldy. The oil is then extracted in a continuous centrifuge where hot water is used to help separate out the oil.
Antioxidant polyphenols are soluble in water and are washed away in this process, thereby lowering the shelf life and the nutritional quality of the oil. Italy alone produces 800,000 cubic meters of waste water per year from this process. Because substantial amounts of antioxidants are washed away, factory produced olive oils have a short shelf life of only months, whereas real olive oil lasts for two to three years. Factory produced olive oil is filtered and looks clear. Real olive oil is not filtered and looks cloudy.
Most people think that by purchasing "extra virgin" olive oil they are getting a high quality oil.
Unfortunately, in most cases, this is not true. It's more complex than that. A label reading extra virgin is no guarantee of quality. For one thing, nowhere does it say that extra virgin olive oil has to be made 100% from olives. An major criterion for grading olive oil is its level of acidity. Extra virgin oil should have a free oleic acid acidity of no more than one percent, whereas ordinary virgin olive oil can have an acidity of up to 3.3 percent.
Lower quality oils can be refined to bring the acidity down so they can be labeled as extra virgin. But now the oil has been refined, and that's not what you want. That's why being labeled extra virgin is no guarantee of getting high quality oil, which has not been processed in ways that reduce its nutritional value. To complicate matters even more, the term "extra virgin" has no official meaning in the United States. The U.S. is not a member of the International Olive Oil Council. So, olive oil sold here can be labeled extra virgin without meeting the accepted international standards.
Another reason why you can't trust extra virgin olive oil is exemplified by a problem that manifested last year, and may turn out to be the biggest food fraud of the 20th Century. Despite the fact that details of this scandal have been published in Merum, a Swiss-German magazine, and in Italian journals such as Agra Trade, and the newspaper Gazzetta del Mezzogiorno, this information has been successfully suppressed and is known to only a handful. Investigators are gathering evidence indicating that the biggest olive oil brands in Italy have for years been systematically diluting their extra virgin olive oil with cheap, highly-refined hazelnut oil imported from Turkey. International arrest warrants have been issued and so far documents indicate that at least ten thousand tons of hazelnut oil are involved. As much as 20% hazelnut oil can be added to olive oil and still be undetectable to the consumer. In fact olive oil labeled "Italian" often comes from Turkey, Tunisia, Morocco, Spain, and Greece. Considering what has happened in Europe, where there are strict regulations, imagine what can happen in California where there are no regulations. Apparently, more oil is "produced" in California than there are olives available. The truth is, most of the extra virgin olive oil on the market does not supply all the nutritional value and health giving properties that we have a right to expect from olive oil.
Or just do a google search for "olive oil scandal" for more information.
The best kinds of olive oil are the unfiltered, unadulterated, expeller-pressed varieties (not so easy to find). They are quite expensive and will match the coconut oil $100/5 gal price easily, probably quite a bit more. I pay over $10 for a 17 oz bottle. You can obviously buy cheaper coconut oil like you can buy cheaper olive oil, but you get what you pay for. Even that $100/5 gal price I quoted was of a coconut oil which is not totally unprocessed, in which case the price jumps up markedly, but I had to make a compromise due to budget (and I also prefer a flavorless coconut oil). _________________ "When men have come to the edge of a precipice, it is the lover of life
who has the spirit to leap backwards, and only the pessimist who continues to
believe in progress." - G. K. Chesterton
Posted: Thu Jul 20, 2006 11:23 am Post subject: Re: Foods with High Nutritional Density per pound and per do
OK, at the risk of being blasted by the naturalists out there, how about if I could find a microwave popcorn that uses coconut oil? That would give the fat/carb mix discussed, and I really love popcorn popped in coconut oil.
Joined: Oct 12, 2004 Posts: 994 Location: Where walking makes you a wierdo
Posted: Thu Jul 20, 2006 12:28 pm Post subject: Re: Foods with High Nutritional Density per pound and per do
truecougarblue wrote:
OK, at the risk of being blasted by the naturalists out there, how about if I could find a microwave popcorn that uses coconut oil? That would give the fat/carb mix discussed, and I really love popcorn popped in coconut oil.
Are you sure that in times of food scarcity that you will have electricity to operate a microwave oven? Sure, get some popcorn but not in a format that requires microwaving. You may be doing all your cooking over open flame or with solar devices.
I went around the thrift stores looking for an old stove top coffee pot when I realized I had no means to brew my coffee without electicity. Thanks a lot, Joe Dimaggio. _________________ The knowledge to survive post peak will not come from our laboratories. It will come from our museums.
Posted: Thu Jul 20, 2006 12:48 pm Post subject: Re: Foods with High Nutritional Density per pound and per do
truecougarblue wrote:
OK, at the risk of being blasted by the naturalists out there, how about if I could find a microwave popcorn that uses coconut oil? That would give the fat/carb mix discussed, and I really love popcorn popped in coconut oil.
Joined: Nov 09, 2004 Posts: 1222 Location: Big Rock Candy Mountain
Posted: Thu Jul 20, 2006 3:55 pm Post subject: Re: Foods with High Nutritional Density per pound and per do
"Natural" peanut butter WILL go rancid once exposed to air--the rate depending on temperature, humidity, etc. Unopened jars are good for around 5 years (I know this from actual testing). A great survival food, but relatively expensive due to government enforced consumer subsidy to peanut farmers (i.e. agribiz corporations).
Vegetable oil in 1/2 gallon containers is a must-just for the great amount of calories--and CALORIES are what survival is about.
Avoid ANYTHING hydrogenated; it deteriorates into what can only be called toxic waste. The stench of rancid "Crisco" will make you vomit. No lie. You shouldn't be ingesting that crap anyway.
Currently, barley (pearled) and split peas are bargains..also rolled oats.
Posted: Thu Jul 20, 2006 7:49 pm Post subject: Re: Foods with High Nutritional Density per pound and per do
oowolf wrote:
Currently, barley (pearled) and split peas are bargains..also rolled oats.
Found cans of chili on sale at Super 1 today for $0.38 each! Smashing good deal. I got 24 today and I think I may go get more tommorrow. _________________ "I was born in a deep forest
I wish I could live here all my life
I am made from stones and roots
My home, these woods and roads
All my life I loved this sound
Of the woods all around
Eagles fly where the winds blow free" -Korpiklaani
Posted: Thu Jul 20, 2006 9:09 pm Post subject: Re: Foods with High Nutritional Density per pound and per do
Hi, all.
Have you ever tried salsa on pasta? I've done this a couple of times when I had a bit of both left over, and it's quite tasty. You'd get adequate calories from the pasta (could use whole wheat pasta, if you prefer) and the salsa would provide vitamin C. Large containers of salsa are quite economical, but of course if you opened a large container it would then have to be refrigerated.
Posted: Fri Jul 21, 2006 9:10 pm Post subject: Re: Foods with High Nutritional Density per pound and per do
I agree with the sprouts idea. Takes up very little space for the nutrition you get. Drying fruits and veggies takes out some nutrition, but the shelf life is good. And buying whatever is in season and cheap at bulk has always been a sound economic strategy.
Remember your greens, reds, and oranges. Carrots, strawberries, kale, brocolli ,sweet potatoes, spinach, peppers, are all nutritionally superior. I don't know all of them off the top of my head though, I'm sure there are many others.
I think just having a large variety of seeds is a good idea. If you can grow your own- its highly economical. I've used the seeds from plants that I've let go to seed for sprouts. Radishes, broccoli, etc. I just let one or two plants go to seed. Some plants that I let go to seed (arugala) sprout on their own, and I let a few stay. Free plants! Also have a free tomato plant that survived while others died.
Black eyed peas are one of my staples. Easy to grow in my climate, and highly productive. Learning to grow my own, and save my seed has been an important skill to learn.
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