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BASICS OF SAFE LIFE
Extraction of food and water in conditions of autonomous existence. Basics of safe life
Directory / Basics of safe life It should be noted that a person can do without food for a long time, while maintaining working capacity. So, safe fasting is possible up to three weeks. You can safely live up to 16 days completely without food (but not without water), while it is better not to eat at all than to use fractional meals. However, fasting for many days, and especially with a lack of water, reduces resistance to cold, pain, etc. When switching to starvation with small stocks of food, you should set aside stocks for a "rainy day" at the rate of 2-3 days (at least 500 kcal per day), keeping all genuine leather products that you have with you, which, if necessary, can be used for food , previously crushed and boiled. The first 2-3 days you can generally refrain from eating food, using only water. This time is, as a rule, enough to provide oneself with at least a minimum supply of food at the expense of the gifts of nature, hunting, and fishing. Products of animal origin Many consider grasshoppers (locusts), hairless caterpillars, larvae and pupae of wood beetles, spiders and termites to be delicacies. Perhaps there will come a time when you will have no choice but to feed on these kinds of insects. Frogs, newts and salamanders. These small amphibious organisms are found everywhere in areas with warm water and a temperate climate. Frogs must be caught at night when they are carried away by their croaking. The frog must be eaten whole, skinned and roasted beforehand on a fire or boiled. Newts and salamanders can be caught under rotten logs or under rocks in frog-infested pools. Shellfish. These include invertebrates that live in fresh and salt water - snails, shells, mussels, bivalves, etc. Many of them are edible. Make sure they are fresh and cook. You can’t eat them raw, as you risk introducing parasites into your body. Crustaceans. This variety includes sea and river crabs, crayfish, lobsters, shrimp. Most of them are edible, but they quickly deteriorate, and some can become carriers of dangerous parasites. Cook (boil) those that you catch in the rivers, marine varieties can be eaten raw. Reptiles. As possible food, do not neglect snakes, lizards and turtles. Peel off their skin, and boil or fry the meat. Cut off their heads before cooking. Plant food Experts counted about 300 thousand plants on the planet, including those that grow in the mountains, swamps, and the ocean. Of these, 120 thousand varieties are edible. Over 2000 edible plants grow on the territory of our country. Some of them can be eaten raw, others should be pre-cooked, dried or soaked. Most of the plants in the northern region are edible. Mountain berry. A low creeping shrub with evergreen, leathery leaves. Its red berries are rich in vitamins. Alpine bearberry. It grows on a creeping stem with patches of bark and rounded leaves that have a reddish tint, tasteless. Dry the leaves, grind them into a powder and thus get a good substitute for tobacco. Wild Rose. Berries, nicknamed rose hips, ripen from mid-summer to autumn (often found in winter and early spring). The wild rose grows in dry soils, especially along rivers and steep slopes. It can be identified by its spiny stem. The fruits are red and orange in color, hard and dry in winter and spring, but they are edible and very nutritious. Of poisonous plants should first of all be named water hemlock. It can be identified by where it grows (always in moist soil) and by the following characteristics: a hollow bulb thickening at the base, elongated, pear-shaped roots and a strong unpleasant odor, especially in the root and bulb zone. These plants are especially abundant in swamps, near southern bays and around swampy lakes in river valleys. Hemlock never grows on mountain slopes and on dry soil. Plants used against scurvy Scurvy can be prevented by eating plants and meat raw. There are many plants that contain high amounts of vitamin C, including scurvy and spruce. Many plants are good substitutes for the leafy vegetables commonly eaten as part of the daily diet. Dandelion. This plant is a potential life saver in the polar regions. Both the leaves and roots can be eaten raw, but they taste better when lightly boiled. Dandelion root can be used as a coffee substitute. To prepare the roots, peel them, cut lengthwise, then cut into small pieces. Roast them and rub the fried pieces with stones. Brew the powder like coffee. Swamp nails. This plant is found in swamps and stream banks and appears in early spring. The leaves and stems, especially of young plants, are tasty when boiled. Seaweed. It is a good addition to the fish diet. Willow. These shrubs or trees are quite common. They have young, tender shoots that are edible in spring. In older plants, the shoots are bitter and hard. Willow can be identified by clusters of flowers or fruits that develop into pointed, caterpillar-like needles 2,5 cm long or more. Willow is one of the richest sources of vitamin C. Dwarf fire grass. Young foliage, stems and flowers are edible in spring, become bitter in summer and die back in autumn. It can be found along streams, rifts, on the shores of lakes and on alpine and arctic slopes. The flowers are purple-pink, large and showy, with four petals. Tall fire grass. The young foliage, stems, and flowers are edible in spring but become hard and bitter in summer. This plant is found in clearings, forests, hillsides and stream banks, and close to sea beaches. It looks like a dwarf fire grass. Flowers are bright pink. Mother and stepmother. Leaves and flowering shoots are edible in spring and summer. The plant can be found in humid forests and damp tundra. Its thickened leaves, dark green above and fluffy white below, rise from the ground only in spring. The stem is fleshy, entangled in a "cobweb" 30 cm high, at the top of the stem there is a bunch of yellow flowers. mushrooms It is believed that in total about 7 thousand species of cap mushrooms are found on the globe, about 3 thousand of them are found on the territory of the former USSR, including about 200 species of edible ones. However, only about 60 species are used for food, in some areas - 1520 or less, and more often - only 4-5 species. This is explained by the fact that many mushroom pickers know a small number of mushrooms, and they treat the rest as inedible and poisonous, do not collect them, although such mushrooms are often edible and have high taste and nutritional properties. In terms of mushroom yield, our country ranks first in the world, only according to rough estimates, our mushroom raw material reserves reach 3-5 million tons. Mushrooms are very rich in proteins. In addition, they contain fats, carbohydrates, minerals, trace elements (phosphorus, potassium, calcium, manganese, copper, sulfur, zinc, etc.) and vitamins A, B, B2, C, PP&B. Information on the nutritional value of mushrooms is presented in Table. 2.3. Table 2.3. Nutritional value of mushrooms
Mushrooms are the richest in B vitamins and, above all, in vitamins B1, B2 and PP (Table 2.4). So, in yellow chanterelles of vitamin B1 almost the same as in beef liver. Table 2.4. The content of some vitamins in mushrooms (mg per 100 g wet weight)
Of the minerals in mushrooms, there is especially a lot of potassium, phosphorus and iron, which are so necessary for the human body and are often absent in other products (Table 2.5). Table 2.5. Mineral content of mushrooms and some other foods (mg per 100 g dry weight)
All mushrooms are usually divided into edible, conditionally edible, inedible, poisonous. Edible mushrooms: white mushroom, real mushroom, raincoats, chanterelles (yellow real chanterelle), gray chanterelle, butterflies, mossiness mushrooms, dung beetles, honey mushrooms, boletus mushrooms, boletus mushrooms, mushrooms, radoviki, russula (yellow, green, golden red, etc.), Champignon. Conditionally edible mushrooms: valuy, volnushki, smoothies, bitters, milk mushrooms (oak, yellow, parchment, blue, black), serukh, morels, autumn line, russula (beautiful, brittle, nondescript). Inedible mushrooms: they are not poisonous, but have an unpleasant taste or smell, and are also low in nutrients. These include: false boletus, false valui, gall mushroom, false chanterelle, false honey agaric, brownie dung beetle, satanic mushroom. Poisonous mushrooms: on the European territory there are about 200 species. Among them: pale grebe (the most poisonous mushroom), fly agaric (parterre, gray, grebe-shaped, red). Wild plants In the taiga and tundra, in the desert and jungle, you can find many edible wild plants. With their help, the body is provided with the necessary nutrients and vitamins. Fruits, roots, bulbs, young shoots, stems, leaves, buds, flowers, nuts are used for food. Some of them, such as berries, fruits, can be eaten raw, others - rhizomes, bulbs, tubers - require cooking. It is not recommended to eat bones and seeds of fruits, bulbs without a characteristic bulbous or garlic smell and plants that secrete milky juice at the break. Whether a particular fruit is edible can sometimes be recognized by indirect signs: bird droppings, scraps of peel and numerous bones lying at the foot of a tree, pecked fruits, etc. However, using plants as food, one should strictly adhere to certain rules, because, mistakenly taking a particular plant for edible, you can get serious poisoning. The US Army Green Berets recommend the following tactics of eating unfamiliar plants. A small amount of an unfamiliar plant must be rubbed between the fingers of the hand. If after 15-20 minutes you do not feel a burning sensation (redness) of the skin, put it on the inside of the elbow. If after 15-20 minutes you do not feel a burning sensation (redness) of the skin, place it between your lips. In the absence of irritation, burning after 15-20 minutes, take a tiny part of an unfamiliar plant into your mouth and chew it, but do not swallow it. In the absence of irritation, burning, bitter taste, swallow it after 15-20 minutes. If after 15-20 minutes you do not feel nausea, dizziness and other signs of deterioration in health - eat a small amount of this plant. If the next day you do not feel a deterioration in health, feel free to eat this plant. For prevention purposes, unfamiliar fruits and tubers should be thoroughly boiled, since most plant poisons are destroyed during heat treatment. For example, cassava tubers (an important food source in tropical countries), unusually poisonous in their raw form, become tasty and completely harmless to health after heat treatment. Leaves, stems, shoots are best collected from plants before flowering or from non-flowering specimens. They are softer, juicier, easier to digest and assimilate. After flowering, the ground parts of plants coarsen, lose their nutritional value. Young leaves, shoots and their growing tops are most nutritious. By the way, you can notice that the greenery of plants hiding in the shade of trees and shrubs is especially tender. Harvested greens are washed in running water and eaten in one form or another. Dug out roots, bulbs, tubers should be immediately shaken off the ground and washed thoroughly, and then disassembled, removing areas affected by rot, having an abnormal color, growths, or tuberosity that is completely unusual for the rhizome. Roots and tubers of plants, fish and small animals can be cooked without utensils, directly on hot coals, pre-coated with a layer of clay or wrapped in foil, leaves. Mushrooms can be dried by finely chopping and hanging on a thread stretched between two trees in an open place in the sun and wind, or spread out on a newspaper or plastic wrap spread out in a dry place. At the same time, one should not choose whether to throw away wormy mushrooms, since in an emergency, worms do not spoil the mushroom (just like berries, fruits), but are themselves a valuable food product. Author: Mikhailov L.A.
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