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1-7 of 8 Results
  1. Farming, Gardening & Homesteading
    Last year I learned a clever organic trick to this common issue. What you do, is spray a mix of water and milk on the leaves, on a sunny day. The mixture can vary, depending on how much protein is in the milk, but I used about 50-50 with 1% milk, and I had great success with that...
  2. Health, Fitness and First Aid
    So I'm looking for a good recipe for nutrition bars that could be made either off grid, or can easily be preserved. What I want to get is something with lots of protein, carbohydrates, fiber, vitamins, and moderate fat. Just something that can keep ya going when you don't have a supermarket...
  3. Disaster Preparedness General Discussion
    Well thought of a protein that seems easy to keep around all the time. Readily reproduces, is nutritious, and can be used in the preparation of many different meals. Would you consider such an item that can be raised anywhere ? Much easier than cattle, pigs, chickens, or goats? The link...
  4. Disaster Preparedness General Discussion
    I saw this on a local news station yesterday and thought i should post it in case noone knows.... Protein powders and shakes contain some poisonous metals and ARSENIC One of the metals is Cadmium, which doesn't exit your body. It stays in there for up to 20 years, and will keep building up...
  5. Edible & Non-Edible Plants
    It's what you often overlook, that will either kill you, or save your life. Red Clover is high in protein. Something that is often overlooked by herbalists, survivalists, and foragers. The leaves and flowers can be eaten raw, or cooked, and it's fun to eat something so pretty. <grin> Enjoy...
  6. Disaster Preparedness General Discussion
    Has anyone tried TVF meat substitute? I've seen it unflavored or flavored like beef, chicken, or ham. It's pretty cheap, about $50 for 6 #10 cans, has a shelf life of 10+ years. Just wondering if it's any good? ~JohnP
  7. General Discussion
    Jan 2009 Despite stronger production and falling prices for many food staples in the second half of 2008, the risk of food supply shortages remains acute in world markets. These supply shortage risks stem from reduced producer incentives – and ability - to boost food production...
1-7 of 8 Results