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Friday, July 22, 2011

The 4 Most Likely Ways You Can Die If the SHTF

Original Article

The subject of survival in a long term disaster goes beyond having stockpiles of beans, bullets and band-aids. Those that do survive during a long term emergency will no doubt be tried and tested with a great many things. One of those trying scenarios is dealing with death.
Zombie attacks seem to be a prevalent theme for preppers to prepare for. In fact, the CDC has even posted a preparedness article on how to ward off zombie attacks. While I believe these zombies will likely take the form of substance abusers, mental patients, chronically ill or diseased, and desperate individuals whose basic needs have not been met, they will die out in the first few months of an onset of a  major disaster, and there presence will rarely be an issue in a long term situation.

In reality, a majority of those that will die during a long-term disaster will be from illnesses brought on by acute respiratory infections due to cramped living conditions, poor water conditions (or lack of), or bacterial infections from wounds. If we survive a major disaster, America would become a third world country and the aftermath of such a scenario will be similar to those living in Africa, Ethiopia and India.
Illness Due to Poor Water Conditions
Typically, any diseases that are brought on by lack of sanitation and hygiene are controllable and preventable. In a disaster where water sources are compromised, people within a 50 mile radius could be adversely impacted by illness and disease if just one person incorrectly handles water or incorrectly disposes of waste.  Contaminated water, poor sanitation and/or lack of hygeine leads to diseases such as Hepatitis A, viral gastroenteritis, cholera, Shigellosis, typhoid, Diphtheria and polio. If these diseases affect enough people, an epidemic will ensue.

Dehydration and diarrhea are also water-related matters to contend with. Those without adequate water conditions and/or are suffering from disease brought on by poor water conditions could quickly dehydrate. These types of illnesses typically affect at-risk populations such as children, the sick and the elderly. Young children in particular are at high risk for diarrhea and other food- and waterborne illnesses because of limited pre-existing immunity and behavioral factors such as frequent hand-to-mouth contact. The greatest risk to an infant with diarrhea and vomiting is dehydration. In addition, fever or increased ambient temperature increases fluid losses and speeds dehydration. Having knowledge beforehand on how to properly clean drinking water and food, and the symptomatology and treatment of these types of diseases can prevent further outbreaks from occurring.
Recommended preparedness items: water filtration systems, water purification tablets, chlorine granules, bleach, electrolyte or rehydration powders, anti-diarrea medicines.

Malnutrition from either improper water conditions or from lack of nutrients is also a large killer amongst those in impoverished communities.  Medical experts say there is a symbiotic relationship between malnutrition and diarreah.  Malnutrition increases the severity of diarrhea while diarrhea can cause malnutrition. Either way, prevention for both of these health issues is key.
Those that are malnourished are more suseptible to illness and disease. Individuals who are malnourished will also be vitamin deficient and their health is likely to regress further. Those who survive from malnutrition are permanently affected by this disease and may suffer from recurring sickness, faltering growth, poor brain development, increased tooth decay, reduced strength and work capacity, and increased chance of chronic diseases in adulthood. Adult women with this condition will give birth to underweight babies.
Recommended preparedness items: dietary supplements, vitamin powders, seeds for sprouting or  seeds for fresh vegetables and fruits, survival bars, knowledge of alternative means to attain vitamins

Acute Respiratory Infections
Upper respiratory infections (URI) will also be a leading cause of death in a long term disaster. Upper respiratory infections include: colds, flu, sore throat, coughs and bronchitis can usually be cured with additional liquids, rest and nourishment. Allowing the illness to exacerbate will lead to secondary infections such as bacterial pneumonia. The germs from pneumonia are easily spread from an infected person to others by coughing or sneezing or through close contact. A major concern about respiratory infections is that there are many drug resistant strands of viruses, bacterias and diseases (including tuberculosis), that regular medicine will not cure.  In a long term disaster situation, many could perish.
To properly prepare for this type of medical situation, learn about the more prevalent viruses and bacterias in your country and how to prevent them in order to provide a healthy living environment in a long term situation.
Not only are URI’s a concern but other air-borne diseases such as tuberculosis will likely fester during a long term scenario. In regular non-SHTF times, treatment for tuberculosis requires 6-12 months of medication.  In a long term emergency, chances of surviving tuberculosis are slim. The best way to prevent tuberculosis is adequate nutrition, vitamin D and living in a properly ventilated shelter.

Survival groups that have multiple people living under one roof will only increase the likelihood of passing air-borne infections and diseases to one another. In addition, those in an at-risk group (elderly, immuno-deficient, infants) are more likely to catch illnesses.  If a survival group is sharing a home, an infirmary or sick room should be prepared for those who have fallen ill.  Isolating the person who is ill will limit exposure to the other members of the group. Adequate nutrition, water, rest, good sanitary practices and ventilation of the home is essential in curbing this.
Recommended preparedness items: decongestants, expectorants, upper respiratory medicines, antibiotics (for secondary and bacterial infections), knowledge on medicinal herbs, prepare a sick room at your survival homestead
Infections From Wounds

Open injuries have the potential for serious bacterial wound infections, including gas gangrene and tetanus, and these in turn may lead to long term disabilities, chronic wound or bone infection, and death.  Anitibiotics will be few and far between and will be more precious than gold.  Without proper medicines, antiseptic and knowledge on proper medical procedures, many will die of bacterial infections.  Learning medical skills, gaining knowledge on natural medicines and alternative medical antiseptic (i.e., Dakin’s Solution) before a disaster occurs could help people survive from wound infections. Also, ensuring the area that you treat medical emergencies is clean and as sterile as possible may also prevent bacterial infections.
Recommended preparedness items:  stock up on maxi pads for wound absorption, gauze, celox, antibiotics, suture needles and other basic first aid supplies.

Additionally, consider developing the following skills: basic first aid class, sign up for EMT classes in your community, an off-grid medical care class such as those offered by onPoint Tactical. Also, consider investing in books such as When There is No Doctor and When There is No Dentist.
Also look into making your own antiseptics utilizing alcohol distillation, such as the custom made units from LNL Protekt.

These illnesses (provided above) have impacted countries all over the world. These illness and conditions, coupled with unsanitary living conditions such as substandard sanitation, inadequate food and water supplies and poor hygiene, make disaster-affected people especially vulnerable to disease. These illnesses will affect us no matter what part of the world we live in, what socio-economic status we currently hold, and no matter how prepared we think we are.

Understanding what can happen and being prepared when it does is absolutely essential. The last thing we want to do when a serious condition arises is to panic. Preparing your supplies, developing your skills and educating the rest of your family and preparedness group on how to prevent, identify and counteract these serious conditions will provide a significant boost to your ability to survive if the worst happens.
Recommended Readings:
Patriot Nurse: 5 Diseases that Will Explode WTSHTF
Prevention and Management of Wound Infections
Water, Sanitation and Hygiene in Emergencies

Curing meat

Original Article

98036058 XS Curing meat
Cured Meats (from livestrong.com)
Curing meat is an age old process.  It has been used to preserve, intensify flavors, and make unpalatable cuts of meat acceptable for consumption. Most of us don’t worry about the preservation aspect so much anymore, but if you’ve ever made a marinade then you’ve dabbled in curing (perhaps with out even knowing it).  In this post I’m going to go over some of the ingredients needed to cure meat and introduce a couple of salt mixtures that can be very useful in curing your meats.  I’ll also go over some things that could be kept in your food storage.

First of all there are a couple of items that are needed to cure meat.  You don’t have to use each of these items when you cure, but they all play an important part in the curing process.
  1. Salt
  2. Sugar
  3. Nitrites/Nitrates
  4. Smoke


Lets talk about salt first.  In terms of curing, salt’s primary purpose is to kill the microbes that inhabit the meat you are trying to cure.  Of course a very nice side benefit is that your meat tastes better in the process.  There are two primary ways to apply salt to meat: a dry cure, and a wet cure.
The dry cure is simply applying the salt along with any spices directly on the meat and putting it in a cool place to allow the curing process to take place
The wet cure (brining) uses water and salt.  The meat is submerged in the brine until done.
The length of time to cure really depends on what you want to do with the meat.  If you are trying to store the meat then you need to make certain that all harmful microbes and bacteria have been killed off.  This will take longer and of course depends on the size, weight, type of meat etc.  If you are curing for flavor and are going to be cooking the meat, then it is less important to kill the harmful bacteria.  You just need to give the meat enough time to pull in the salt and other flavorings that have been applied.


The main reason for sugars in cures is to help compensate for the harshness of the salt.  Additionally the sugar brings flavor to the meat.  Think maple syrup when curing bacon.

Nitrites / Nitrates

“Nitrite does a few special things to meat: it changes the flavor, preserves the meat’s red color, prevents fats from developing rancid flavors, and prevents many bacteria from growing, most notably those responsible for botulism poisoning” – taken from Charcuterie pg 38.  You generally won’t store nitrites or nitrates by themselves but they are found in many commercial curing salts such as Mortons Quick Cure, InstaCure and DQ Curing Salt.  One common cut of meat that really benefits from salt curing with nitrites is a brisket.  If you let that set for a week then the brisket will cure, and will turn the nice red color that is associated with Corned Beef.


Smoke is used in curing for two reasons.  Really the main reason any more for smoking is to apply flavor to the meat.  The smoke also helps preserve the meat.  Generally hard woods are used to help smoke the meat.  Ham, for example, is a smoke cured meat.  You can also use smoking as just a flavor enhancer.  The weekend BBQ jumps to the next level when you start smoking your meat.

What to store

  1. Salt.  The salt that you plan on using for curing should not have iodine.  That will mess with the flavors of the cure.  I don’t have any direct recommendations on the amount to store, but most simple recipes can call for 2 cups of salt or more.  If you plan on doing a lot of curing then be sure to store plenty.  Plus if you have extra you can use it as a barter item.  You really should have a few different kinds of salt.  Kosher salt is great.  Keep lots of this on hand.  You can also get regular table salt (just with out the iodine).  You should also have some curing salt such as the Mortons Quick Cure or InstaCure that were mentioned earlier.  You don’t usually need as much of this since a little goes a long way.
  2. Sugar.  In most wet and dry cures the sugar is about half the amount of salt used.  So store half the amount of sugar that you plan for salt.
  3. Wood.  This one is hard since it is bulky.  You can get everything from wood chips, chunks and of course whole logs.  I generally keep several bags of my favorite woods (maple, mesquite, hickory).  In a pinch you can also store liquid smoke, but it doesn’t always work as well.

Like most preparedness matters you really should practice curing before you need it.  The upside is that the results are delicious!
Try making:
With the help of the curing process they all taste fabulous.