Highlights from the chapter on Food (Ch 9, p. 76) from Nuclear War Survival Skills by Cresson Kearny
I have listed a few of the most useful items for dealing with a currently on going nuclear crisis at the top: Please cross reference with NWSS to verify accuracy of information.
1. “Cooking difficulties can be minimized by having a grain-grinding device, a bucket stove with a few pounds of dry wood or newspapers for fuel, and the know-how to make a "fireless cooker" by using available insulating materials such as extra clothing.” p. 90 See pages 79-83 for tutorials.
2. “Under crisis conditions, all meat should be cooked until it is extremely well done - cooked long past the time when it loses the last of its pink color. To be sure that the center of each piece of meat is raised to boiling temperature, the meat should be cut into pieces that are less than 1/2-inch thick before cooking. This precaution also reduces cooking time and saves fuel.” p. 77
3. When cooking whole kernel wheat simmer it for several hours to avoid tongue and digestive problems. p. 78
4. You can get Vitamin C from sprouting seeds that are then boiled for 2 minutes. “The deadly curses of scurvy, vitamin A deficiencies, and pellagra can be prevented by eating ...plants, seeds, and sprouted seeds.” see p. 85 for details
5. Pairing grains with beans helps absorption of some vitamins and the forming of proteins p. 88
6. BASIC RATIONS: whole kernel hard wheat, beans, nonfat milk powder, vegetable oil, sugar, salt, multi –vitamin pills. p. 89. Please cross reference with lists of radiation protective food (such as foods recommended for chemotherapy patients).
In the event of a nuclear attack food would mainly be essential to survival for the aged, sick, infants and small children.
Staple foods to learn to prepare: whole grain wheat and corn, and beans.
At the beginning of the Food chapter there is a description of how the American food system in general would suffer during a nuclear crisis.
MEAT TO AVOID
“Under crisis conditions, all meat should be cooked until it is extremely well done - cooked long past the time when it loses the last of its pink color. To be sure that the center of each piece of meat is raised to boiling temperature, the meat should be cut into pieces that are less than 1/2-inch thick before cooking. This precaution also reduces cooking time and saves fuel.” p. 77
There is a discussion about breeding stock. p. 77
Living on basic plant foods: There is information on stored grains, beans and vegetables, and the challenges of getting them distributed to famine areas. Radioactive strontium and cesium in contaminated soil would be the biggest risk in the years after an attack.
Living off of the land would be difficult due to wild creatures dying from gamma radiation etc.
Food for shelter occupants: There is a description of how little food a normal adult needs to survive a few weeks.
Processing of grains and soybeans: p. 78
“Unlike wheat and corn, the kernels of barley, grain sorghums, and oats have rough, fibrous hulls that must be removed from the digestible parts to produce an acceptable food. Moistening the grain will toughen such hulls and make them easier to remove.”
People need hot food for comfort and morale when under stress.
COOKING GRAIN ALONE
There is a technique for cooking grains in a way that conserves water: temporarily remove the pot from the fire when adding the grain. This reduces lumping. For hot cereal you can cook it for 5 minutes, and then put it in a fireless cooker for 4-5 hrs, or just cook it normally for 20 mins. p. 85
GRAIN AND BEANS TOGETHER
There is a recipe that recommends pounding or grinding the beans into a fine meal to conserve fuel and pot space.
ONLY GRAIN AND BEAN DIETS
“A diet consisting solely of wheat, corn, or rice, and salt has most of the essential nutrients. The critical deficiencies would be vitamins A, C, and D. “
CHART OF SOYBEANS, BEANS AND PEANUTS in terms of nutritional value p. 85
WAYS TO GET VITAMINS
VITAMIN A “Milk, butter, and margarine are common vitamin A sources that would not be available to most survivors. If these were no longer available, yellow corn, carrots, and green, leafy vegetables (including dandelion greens) would be the best sources. If these foods were not obtainable, the next best source would be sprouted whole-kernel wheat or other grains if seeds could be sprouted for three days in the light, so that the sprouts are green. Although better than no source, sprouting is not a very satisfactory way to meet vitamin A requirements.”
VITAMIN D is needed to absorb calcium, and a deficiency would cause rickets.
NIACIN AND CALCIUM
“The Mexicans' freedom from pellagra is mainly due to their traditional method of soaking and boiling their dried corn in a lime-water solution.”
VITAMIN B12 AND ANIMAL PROTEIN
IRON is needed to prevent anemia
FOOD PRESERVES p. 88 and 89 – There is a long description of what type of food storage would be needed on a large, national scale.
BASIC RATIONS p. 89: whole kernel hard wheat, beans, nonfat milk powder, vegetable oil, sugar, salt, multi –vitamin pills.
There is a detailed description of how to store foods and make baby food on p. 90 – 91
Storage of foods continues on p. 92
Ways to kills insects in grain is described on page 92
Seeds are discussed on page 93 and 94
The author of the RCIP website is not a medical physician and does not dispense medical or nutrition advice.
Kearny, Cresson (1987). Nuclear War Survival Skills. Retrieved from http://www.oism.org/nwss
Kearny, Cresson (1987). Nuclear War Survival Skills. Retrieved from http://www.oism.org/nwss
SHOWER AND SHELTER - WHAT TO DO AT HOME AFTERWARDS
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