Survival foods - unusual needs/restrictions

C

CShepherd

Joined
Feb 27, 2006
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Hello all,

I'm working on putting together our family BOB and need some advice. My wife have unique food requirements, or better put restrictions. We are both post-op Gastric Bypass patients. We're 3 years out and doing great. Our issue is this, we have a low tolerance for sugar. Basically a meal cannot have more than 10-12 grams of sugar total or we get very sick feeling. I can tolerate up to about 16 grams but prefer to keep it lower.

What I'm looking for are suggestions for survival food that would accomadate those restrictions. I should also mentiont hat we do not fair well with pasta's or rice. Both swell in our smaller stomachs and cause pain plus fill us up way too quickly with empty carbs.

I have found a couple of the Mountain House meals that are low in sugar without having rice in them but haven't had much look other than that. Don't really want to survive for days on end on just 2 meal choices.

Freeze dried food doesn't bother us and appropriate energy bars don't either.

Thank you,

Charles
 
How does meat and peanut butter treat you?
 
Sounds like you need the advice of a nutritionist. Can you tolerate jerky, salami, corn, spelt, pita bread, cheese, etc. Those are some of my basics. What the heck is gastric bypass surgery anyway?
 
My wife has difficlty handling sugar , I am alergic to wheat , and gluten .

our back pack food is simple stuff , I carry a few packs of bean or rice vermicelie , some of the soft packs of fish and sauces . its not fancy food , but its eatable .

For the vehicles we carry a truck tool box full , its our tucker box and caters for the five of us . Just off the top of myhead we have in it the bean and rice vermicelies , tins of fish , tins of tomatos ,tins of baked beans , sardines olives .. lo sugar fruit tins arrowroot and corn flour , gluten free bread mix and flour . egg replacer , uht milk and bulk water .

When we travel we use wild greens and fruits a lot , or buy spinach and fruit and stuff as we go .

TO make the stuff into eatable foods , we do a lot of custards , noodle custard , just custard , custard and what ever fruit is handy ..

I love the sweets , so thats why they came first .

FOr main course we do the basics , if we have to rush , I wont stop the bus , everyone gets a packet of fish or beans and a spoon , we just dont stop

FOr the meal at night , we cook , usualy we manage to have fresh meat , so we have that and whatever is handy localy , first before we dip inot our suplies ..

when we are relying on our bought stuff , we do fish and noodles , followed by custard and low sugar fruit

or beans tomatos and noodles

or fish n tomatos , or tomatos and fish , or tomatos and noodles .. mix it up and swap it round

it does get boring , it also makes me rely heavier on wild foods than my stores .

I hope this is some kind of help to you .
 
Meat does really well with us and we both like beef jerky, in fact my 2 1/2 yr old daughter loves the stuff. Cheese, salami, and Pita bread all do well. As for eating we eat pretty much a regular diet, we just avoid sugars, rice, most pasta, and potatoes. The rice, pasta and potatoes all sit heavy on us.

Gastric Bypass is where they bisect your stomach, skipping most of it and most of your small intestine in order to help you loose weight. My wife and I both have lost well over 100 pounds each and are doing great.

My problem has been with finding pre-prepared survival type foods (i.e. freeze dried, etc.) or energy bars that aren't loaded with sugar, rice and such.

We may wind having to invest in a dehydrator and do some of our own.

Does anyone have a modern recipe for pemmican?

Charles
 
2dogs said:
Sounds like you need the advice of a nutritionist. Can you tolerate jerky, salami, corn, spelt, pita bread, cheese, etc. Those are some of my basics. What the heck is gastric bypass surgery anyway?
Click to expand...

Yeah, sometimes consulting a medical pro is a good way to go, if you can find the right one. My wife has Crohn's (and a host of other medical issues). I asked one of her regular docs, one of the best physicians I've ever met, about a 72-hour kit specific to my wife's issues. She asked for a list, looked it over, and had the stuff ready on the next visit. She pulled IV and port-access material from her own stocks, changed and added a few items, packaged and labeled everything. No charge but she did ask if I'd give her and her husband a refresher course on shooting and help them select firearms suitable for use on their boat. That's really better than no charge.

Sorry, sort of off topic.
 
task force k,

Thanks for the idea. I'll have to talk to a PA friend of mine who's really good with nutrition stuff. He might have some ideas.

Longbow,

thanks for the link. Thought it might be a good recipe to look into, especially if I can modify it to our needs.

Charles
 
Right now, no wheat, gluten, corn, chocolate, beef for me.

The answer?

Sardines. I go through at least a tin a day. They taste so good.
 
I too have idetary restrictions, an anaephylactic reactio nto all tree nuts.

I too have to choose foods wisely.

Start stocking up on your slam-dunk food items, esp those with proteins.

What carb based items can you have?

How do you fare with legumes (beans, peas, peanuts, etc.)?

You might have to experiment with some recipes and the balance per meal, and then stock accordingly.

Dietary restrictions suck when it comes to preps.
 
Cook what you like or what works for you , dehydrate it and vaccum pack it. Do a litle research in to shelf life for this method. There some great books out there but basicly select what you like and go for it.
 
task force k said:
Have you considered making your own. I've been looking at several plans for simple dehydrators for making biltong. Just a thought.
Click to expand...

Have thought about it. My problem is not the skills or the equipment, it's often the time to do the work. One good thing is that Harbor Freight has dehydrators all the time and I get these 15% off one item coupons.

Charles
 
My backpacking recipe book say just make more when you cook every day and put it in the dehydrator for a while (over night) and seal it in the am. The better dehydrators can be expencive but are much more eficent.
 
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