Ron Hood DVDs

My concern isn't micro-organisms that can be killed by heat, but with toxins that can't. For example, if canning goes bad and the can is bulging, you should throw it away. If you ingest these toxins, you WILL have serious consequences and IIRC, treatment is very limited. Not good.

Is this a concern with food in the wild, or is it more a concern with the proper preparation?

The videos sound interesting. Going to be looking at their web site.
 
Thanks folks!

The DISH network show is just our first broadcast endeavor. It is meant to get critical information into the hands of the public and to give us broadcast production experience. We are working on another show similar to the OLN material but our non disclosure agreement prohibits any more information than that. You can be sure I'll let you all know once things are finalized.

I can honestly say that Trace Rinaldi makes one of the best line of knives I've ever used. I have one in my bugout bag and one in each car kit not to mention the hundreds of hours of they've seen in the field. I really enjoy handling them. You'll see how we use them in the next UrbanMaster video. Volume one dealt with home preparations volume two deals with away from home topics.

As for the food toxins. They are generally over rated. Cooking denatures most everything except the Prions as I mentioned before. Botulinum toxin is arguably the the most dangerous toxin found in canned foods but....


From http://jama.ama-assn.org/cgi/content/full/285/8/1059

Botulinum toxin in solution is colorless, odorless, and, as far as is known, tasteless. The toxin is readily inactivated by heat (85°C for 5 minutes).33-34,52 Thus, foodborne botulism is always transmitted by foods that are not heated, or not heated thoroughly, before eating. Almost every type of food has been associated with outbreaks of botulism, but the most commonly implicated foods in the United States are vegetables, particularly "low-acid" (ie, higher pH) vegetables such as beans, peppers, carrots, and corn.42, 50, 58

A novel epidemiological development is the occurrence of foodborne botulism after eating various nonpreserved foods in restaurants or delicatessens. Foil-wrapped baked potatoes are now known to be capable of causing restaurant-associated foodborne botulism59 when held at room temperature after baking and then served plain,60 as potato salad,61-62 or as a Mediterranean-style dip.59 Other outbreaks that originated in restaurants resulted from contaminated condiments such as sautéed onions,63 garlic in oil,64 and commercial cheese sauce.65 Additional examples of notable commercial foods that have caused botulism outbreaks include inadequately eviscerated fish,66 yogurt,67 cream cheese,68 and jarred peanuts.69
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Other concerns related to canned foods are mostly involving the possibility of leaching of metals. In very old cans there is the potential for lead exposure but testing of old cans that I read (I haven't found the report yet) stated that it would be very difficult to reach dangerous levels on a canned food diet. High acid foods like tomato juice carried the highest levels. They did the test as part of a program to check the suitability of canned foods for long term government storage.

All this comes down to is, cook the food well. Bring old canned foods up to boiling temp for five minutes and you should be fine. The above report only required 85c to denature the toxins.

I still throw away bulging cans.... :barf:

Ron
 
Thanks Doc Ron, for clearing that up! It's interesting how what I think to be a "truth" or "fact" can often turn out to be an old wive's tale.

Worst case of food poisoning I ever got was from eating some tuna right out of the can. From then on, everything from a can is "well done" for me....
 
Sodak,

It's been my experience that it is always best to err on the side of caution. I'd bet there are more than a few dead guys who said "I'll eat that!". I've spent a few hours worshipping the white god because something looked OK. I can't fault your caution.

I think that the only time I'd eat those bulging cans would be in dire emergencies or maybe after the end of civilization. :D

be well.

ROn
 
Thanks Ron! Man I CANNOT wait to be a neighbor of you and Paul Bos up there in N. Idaho!! It WILL happen. :cool:
 
Us too Trace!

I think you're gonna be like a kid in a candy store. Little Trace is gonna have a great time too...

Ron
 
Been there seen it Ron, You know how I feel about CDA Idaho...It may take some time but WE WILL be there and OUT of Cali if it kills me!! :D Like I said it WILL happen! I'm thinking about how cool fishing with you and Paul will be.. :cool: That and the whole freedom, and America thing still going on up there.. ;) I LOVE N.Idaho!! :D
 
BTW and off topic:
The Hood Hunter is an incredible knife :)
 
Ron never fails to amaze me with the depth and detail of his knowledge. Most wilderness instructors, even some of the good ones, don't know much beyond "rubbing two sticks together," but Ron really digs into the science and physics of survival -- the "why" of things, not just the how. The principles and the context of survival.

It just goes to show once again that teaching the universal principles of survival is even more important than just teaching techniques. That way, you can apply those priniciples in any circumstance and improvise to meet your needs in context of the situation you are in. Knowing the principles (the "why") of it all is the ONLY way you will be able to "think out of the box" in a survival situation. And that's just one of the many reasons for you to get Ron's videos.

(One of the others is that you can watch him joyfully eat some really nasty sh!t and go back for seconds!) :D
 
sodak said:
Worst case of food poisoning I ever got was from eating some tuna right out of the can. From then on, everything from a can is "well done" for me....
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I managed to get pretty ill once with a can of apparently rotten salty fish filet (raw sardine sliced into filets,salted,in oil). Since i'm blind as a bat i didn't notice the "funny" look of that stuff, there was no odd taste/smell either (i take pride in my smelling ability :rolleyes: ) so i ate the entire can ... almost one day later all hell broke lose, i was vomitting bile - it's the correct english term, right ? the bitter greenish/yellowish liquid your liver produces to help with digestion of fats - all day long, nice stomach cramps and (while i still had something left in my guts) diarrhea :barf: I don't think there's been a year of mine life afterwards even when i used to get drunk on a regular basis that i vomitted so many times as i did on that nice sunny August day.

The irony is that back then my parents wouldn't even believe me when they got back home - they thought i was making it up, that i was drunk or something (why would i brag about barfing then anyway ?) :grumpy: A week or so later mom opened the other can from the pair she purchased, the first of which i ate, and she noticed all the odd stuff that shouldn't be there ... and apologized :D There were literally months left before either of the two cans was supposed to get rotten, they were both sealed perfectly and not inflated so what happened there is really beyond me. I sure do try to stay away from cans and inspect the food i eat as thoroughly as i can now ;)
 
faramir said:
There were literally months left before either of the two cans was supposed to get rotten, they were both sealed perfectly and not inflated so what happened there is really beyond me.
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Have you ever visited a cannery? ;)
 
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