Prepping and keto... anybody here a "prepper"?

(Brian) #1

I can’t say I’m exactly a “prepper”, but I kinda lean towards that direction with my thinking. “Homesteader” is probably more accurate.

But it did get me to thinking about whether keto and prepping go together well.

Many of the foods preppers stockpile are really not keto friendly. Wheat, rice, beans, dried potatoes, that kind of thing, are pretty common items to put away, “just in case”.

So I suppose the question becomes, could a person eating a keto diet prep in similar ways anticipating maintaining a keto diet in the event of some kind of major disruption of the food supply where you’d have to rely on what you have stored away in your own personal stockpile? If so, what might your stockpile look like?

I’ve never been one to store away huge quantities of food that I’m just saving for the end of the world as we know it. But I am the type that tends to want to put away a few hundred quarts of veggies (including things like homemade tomato sauce) out of the garden each year because I’ll eat that (along with numerous other family members) by the time the next gardening season rolls around. Eating a keto lifestyle has kinda changed my perspective a little as I’m not quite so interested in growing a big plot of potatoes or a big plot of beans like I did previously, where I got quite a lot of my food eating carbs.

I’m definitely wanting some chickens, which should provide for some eggs and some meat (if I can get someone to butcher… just can’t do it myself). Have had them before so I’m not a stranger to that. I do have a pond on the current property that I would like to stock with fish but that’s gonna take some time. I’m not a hunter, and honestly, don’t tend to eat a lot of red meat but might could find another person of like mind to buy part of a grass fed beef from to stick in a freezer or maybe can.

Seriously, though, if any of you are homesteaders or preppers and have figured some of this stuff out, I’d love to hear more about how you’ve done things to help prepare you to maintain your keto way of eating even in tough times or crazy world events.

Thanks!

(Sophie) #2

I never considered myself a “prepper” but more of a food hoarder then again, I have a friend that says I should have been a settler in the old west. :smile: I do enjoy canning things from the garden like tomatoes and jalapenos and making pickles using grandmas recipe. I like giving food gifts to friends, etc. I also like to have a well stocked pantry and I keep my freezer stocked up with lots of different meat, bacon, lamb, steaks, chicken, Cornish Game Hens and my hoard of Kerry Gold Butter! At our Christmas party, I arranged to get as many cow tongues & tails as my friend will give me when they take their cows to slaughter. When I announced I wanted tongues & tails everybody groaned so I considered that an excellent thing, cheap too since they consider them a throw away! :open_mouth: And this year I’ve ordered a few extra strains of bacteria to try some different hard rind cheeses. I’m looking forward to that since I have a press that I need to put into use. Now I can turn my mini fridge back into a cheese cave instead of a cooler for sodas! :roll_eyes: Don’t know if any of that constitutes prepping for doomsday kind of thing. I’ve just always liked do-it-yourself kind of things, probably because that was the way I was raised.

(Karen) #3

I know where I’m headed at the end of the world. How mother earther you are.!! Amazed here

(Karen) #4

Thoughts on pemmican

(Brian) #5

Sophie, I think we have a lot of thoughts and ideas in common!

I haven’t ventured into cheese making for at least 25 years or so but am getting the urge to have a go at it again. There is a local dairy here that has some pretty good milk that they don’t over-pasteurize or over-homogenize.

One of these days… There are just a whole bunch of projects around the new place. My wife and I just moved to a new house in mid November. Have been browsing seed catalogs and plotting out possible garden areas. Oh, the fun… :smiley:

(Andrew) #6

Best I can tell, lard and tallow have a really long shelf life if they are well filtered. Commercial might even be better because of that. They can oxidize eventually, so I’d fill a mason jar as much as possible. They don’t go bad however. Meaning they won’t kill you or anything.

I have chickens and some Kune Kune pigs. Butchering a chicken isn’t so bad. You have to get used to it. Laying chickens are pretty terrible for meat. Commercial meat chickens are super creepy. They can barely walk and lie in their own waste.

Jerky should last a while. Freezer won’t help you a bit if the power is off. Bacon and hams you can leave hanging in your kitchen until long past your death. I took a class in butchering and preserving pigs and the teacher had like 20 hams in his kitchen.

Seeds. Learn to garden now. At least some. Don’t use fertilizer either. You won’t have any except for those chickens.

Butter…I need a cow.

(Chris) #7

If I was prepping for keto, Id be procuring everything I need to hunt, harvest, butcher and cook.

But if end of times hits, worrying about carbs in beans and rice would be pretty low on my totem.

The old “Give a man a fish, eat for a day. Teach a man to fish, eat for a lifetime” analogy

(Mike) #8

I’m not a prepper but I do believe in being prepared for disasters (On the western US Seaboard that means a major earthquake or heavy flooding). I have 6 weeks worth of food stored for myself and my family and, in that situation, I’ll eat Keto as much as possible (I’m sure I will have a freezer full that needs eaten before the generator runs out of fuel) after that a few months of higher carbs are not going to kill me.

For TEOTWAWKI all I need is one bullet :wink:

edit: If you do want to prepare for long term survival in a homesteading situation then the only viable option I can see is live animals. I have raised a few grass fed cows in the past and chickens can be great scavengers

(Sarah Bruhn) #9

Never thought about it but if you can happily live off body fat that buys you so much time in the case of an emergency- it even buys you time to hunt long term and creates the capacity to live off far less… fat is the most dense source of nutrition… why would you stockpile corn, beans and rice when you could have cured meat, eggs, cheese and oil and fat? More calories per kg. I guess that is actually how humans have made it through tough times in the past.

(charlie3) #10

I’m a bachelor, living alone and working long hours. I skip breakfast and always make the same lunch for work, 3 hb eggs, nuts, cheese, and a portion of fatty meat, all carefully measured. On Sunday I prepare enough lunches for the 5 days I’ll need them and store in zip lock bags in the frig.

My big dinner salad takes a lot of time just to cut up the vegetables. I can make 2 almost as fast as one so I do that and keep the second one in the frig for the next evening. Is that prepping?

I’m a follower of what Chris Masterjohn calls the robot diet, keto version. It’s worked so well I’m a few pounds below the weight I want to be and trying to figure out how to make a soft landing then gain lean mass with minimal fat gain.

Question, what flavorful vinegar can I use with my Costco extra virgin olive oil that does NOT have 10 net carbs per tablespoon?

(Sophie) #11

I heard about Dark Cherry Vinegar and Chocolate Vinegar a few weeks ago but haven’t gotten around to investigating it fully. This is a mfg site so who really knows if the info is accurate or not…

http://www.conolios.com/nutritional-information-1/

(charlie3) #12

Timid inexperienced bachelor that I am I finally just tried putting oil and vinegar on my dinner salad and add the seasoning as I go. That works fine. My hunch is plain old red wine vinegar is going to get it done.

(Sophie) #13

Kudos on your bravery! I love red wine vinegar and olive oil on my salads. If you start to feel adventurous, you can put them in a jar, add your S & P, and a teaspoon of mustard, a good shake to emulsify everything! Gonna make a chef outta you yet! :smile:

#14

Just fast!

(charlie3) #15

I’m all in favor of learning a bunch of recipes and to cook in general. Right now I’m working 60 hours a week plus a long commute plus exercise. I’m past retirement age. If I get the nerve to retire there will be plenty of time for cooking.

(Todd Allen) #16

The only vinegar I avoid because of sugar is balsamic vinegar. Red, white and rice wine vinegars are typically low carb. Apple cider vinegar is ok too.