What If . . . the grocery shelves are empty? Helping You Prepare - Introduction

This store could be YOUR store faster than would ever seem possible --- even when there
is just a possibility of a disaster. I will be posting ways to prepare for that eventuality
on Tuesdays and Thursdays beginning  this week following today's
(Saturday November 5, 2011) introduction.
If you are new to this blog, after reading this caption, please go to the What If . . .?
posting category and become acquainted with the postings there. This series on foods to
sustain you and your family when a need arises will be numbered, best to be read in order.
The previous posts in this category include emergency water, lighting and waste disposal.
Photo from http://preparednesspro.files.wordpress.com/2009/07/empty-grocery-shelves.jpg.

Much of fear and uncertainty is removed when we are prepared.

I planned on waiting until the first of 2012 to introduce this series but I have the strong feeling I should not wait. The world is in such turmoil we do not know what is happening, or will happen, from one minute to the next.

This is not to scare you but to prepare you.

If you find this information helpful, I ask you to make others aware of it.

Two years ago, adapting ideas from a similar class offered by members of the LDS Church in Northern Utah and from many ideas for same on the internet, I headed up a series for people interested in learning about preparedness.

We read much, from the above sources as well as local and home libraries, and discussed much with a wide variety of knowledgeable individuals, put it together as “All is Safely Gathered In. . .” and taught.  

Each section covers a specific food item.  Many of the recipes and procedures presented were personally known to those who assisted. For the remaining, because of the quantity of  materials provided, we had to rely on our confidence in the original sources.

One Person's Extreme is Another Person's Staple
Some of the items presented may seem “extreme” currently but we do not know what the future holds. Additionally, what is extreme to one person may be a staple of daily life for another. You are free to pick and choose.

 We currently have the luxury of experimenting and adjusting recipes to our individual needs — whether for specific dietary needs or for healthier and more economical products. Sometime in the future, the time or supplies for experimenting may not be an option. For that reason I recommend you become familiar with the basics and their variety of uses.

Preparing Your Own Allows for Substitutions and Alternatives
Many of the recipes/ideas presented here are quick and easy. A few are more complicated. Many substitutions and alternatives are included for basic ingredients. Your time and circumstances will determine which you choose to use on a daily basis, and which you want to tuck away for times of instant need, or for times of emergency when the commercial item may not be available.

Words of Wisdom
The Church of Jesus Christ of Latter-day Saints has a health code “The Word of Wisdom.” Members of the Church usually focus on the do’s and do not’s in the health code. The “do’s” teach that grains of all kinds are for the good of man, as well as fruits (and vegetables and wholesome herbs) both above and in the ground. And also, that animals, fowl, and fish are to be eaten sparingly. The “do-nots” recommend church members refrain from using alcohol, coffee, tea and tobacco.

The “Word of Wisdom,” located in Section 89, verse 4 , of the Doctrine and Covenants was given in 1833.  Included in that early instruction is an often overlooked warning, probably fairly insignificant during that time period, but very significant to our times. In 1833, simple salt and vinegar were about the only things used to preserve food.

Behold, verily, thus saith the Lord unto you: In consequence of evils and designs which do and will exist in the hearts of conspiring men in the last days, I have warned you, and forewarn you, by giving unto you this word of wisdom by revelation—

The footnotes include the word deceit. Today our meats and milks are full of hormones. In reading labels of commercial foods, there are more chemical or chemical-sounding ingredients or additives than recognizable ingredients.

In 1883 Foods Were Still Basic and Pure
Why are chemicals and hormones included? Why is their use increasing? What is their purpose?  Their sole purposes are, in one way or another, to increase, and rapidly increase, the yield of meat or milk.  In processed food products, they are there to cheaply replace natural ingredients and to greatly prolong shelf life. Why? For increased profits. For no other reason!

For example, a creamy yellow “Twinkie” is made up of approximately 39 ingredients, none of which are butter or cream! The shelf life of a “Twinkie” is 29 days, although they can still be eaten beyond that time frame. (my post of 8/18/11 discussed the book Twinkie Deconstructed, a fascinating read.)


Food is Our Body's Fuel --- We Are What We Eat!
Again, we don’t know what tomorrow will bring and obviously we should be prepared as best we can. But maybe this isn’t about the future, maybe we want to start today. Maybe we should consider taking some time now, even with every food known to man at our fingertips just by opening a box or zapping in a microwave, to improve the quality of food we put in our bodies. Food is our body’s fuel and we are what we eat.

I hope you check in this coming Tuesday-----and, the Tuesdays and Thursdays that follow. My Monday, Wednesday and Friday posts will continue to cover a variety of subjects and ideas.

oops! I inadvertently pushed the wrong button and posted #1earlier today, before this one, the introduction, so I am posting this one today, also.

I am Simply, Gail