3C) Survival Nutrition – Chapter 3

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Survival Nutrition by Mike Adams – Chapter Three
“Food Strategies”
Welcome to Survival Nutrition Chapter 3.
This is all about food, which seems funny because we’ve been talking about food most of the time; but this is a real focus on food. We’ll start with this idea of different ways to preserve food, so that when you’re purchasing food for survival or long-term storage, you’ll have a good idea about the nutritive value of foods based on how well they’ve been preserved.
Number one, there’s spray-dried food. Spray drying is a kind of flash-heat, air drying method that uses a really large vortex, like a big metal cylinder and a carrier. You can spray dry liquids that are then vortexed around with some kind of carrier, which is sometimes maltodextrin or something like that. It creates a powder that falls to the bottom of the vortex. Spray drying introduces a lot of oxidation into foods.
Spray-dried foods are heavily oxidized, and they’re also heated to some extent but not quite cooked. Spray drying is often used to turn liquid herbal extracts into powders, and it’s perfectly fine in that context. There’s nothing wrong with it at all.
When you think about spray-dried tomato powder, for example, understand that it doesn’t have quite the nutritional value of raw tomato juice or raw tomatoes themselves.
Powdered milk is spray-dried milk. The entire milk industry is all into spray drying. If you’ve ever made powdered milk, you’ll understand that there’s no fat in it. It’s just low-fat or non-fat, spray-dried powdered milk. It tastes like there’s no fat in it because you can’t spray dry fats or they’ll just go rancid. They’ll oxidize very quickly. That’s the technology. That’s why you don’t have spray-dried whole milk; it would taste nasty.
I know there are companies out there that are trying to make things like spray-dried avocado slurry and things like that, and the results are not good. Spray drying is not really the best way to have things dried.
Freeze drying is, by far, the best way. Freeze drying actually means that it’s using a vacuum. It’s lowering the temperature of the foods and then using a vacuum to sublimate ice crystals out of the food. Through this method, the foods are well-preserved, including their medicinal molecules. Freeze drying is really great for fruits and vegetables, but not so much for foods with fats or even carbohydrates. You just add water to freeze-dried food and it reconstitutes.
Freeze-dried blueberries have all the nutritional value of blueberries. Freeze-dried green beans are almost exactly like regular green beans. Freeze drying is a great way to preserve foods that have high nutritional content, such as broccoli, oranges or mangoes.
[Duration  1:29:19]
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