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Don’t Expect To Survive on Rabbits Alone Once TSHTF
I was in a survivalist chatroom last night and I was discussing living off the land post-TSHTF with another prepper.
I have plans in place so that if I have to flee to the wilderness for some reason I will know exactly which plants to eat, which animals to hunt and how I can secure a longer term food source (guerilla gardening).
But this other guy was adamant that post-TSHTF he could live of rabbits alone because the area he lives in is full of them.
He also said he didn’t plan to grow a garden because he knew how to forage for food and that his rabbit diet would sustain him.
So I brought up the subject of “rabbit starvation” which he had never heard of.
You see “rabbit starvation” is a form of acute malnutrition caused by excess consumption of any lean meat (such as rabbit) coupled with a lack of other sources of nutrients.
Your body uses its own vitamins and minerals to digest the rabbit and these get passed out of the body when you evacuate your bowels.
If the vitamins and minerals are not replaced the you feel weak and start showing signs of vitamin deficiency.
If more rabbit is eaten, the condition becomes worse.
Record show trappers have literally eaten themselves to death when eating vegetation could have replaced the missing minerals as they consumed rabbit after rabbit.
Now this is just one of the reasons that planning to survive soley on rabbits post-TSHTF is not only an unsustainable idea but also a very unhealthy one.
Once I explain this too him he actually realised that he did need to look at other food source options!!
Yeah, I’m good! 
Violet’s Fruit Crumble Recipe
You will need:
. Preserving jar/can of fruit of choice
. 1/2 cup wholemeal flour
. 1/2 cup raw sugar
. 1/4 cup coconut
. 1/4 cup rolled oats
. 100 ml olive oil
. cinnamon to taste
Instructions
Preheat oven 180 degrees C.
Mix together dry ingredients and add oil.
Pour fruit into oven tray.
Sprinkle mix over fruit
Bake for 35 minutes
What’s In My Food????
WHAT’S IN MY FOOD?
By Violet
These days there is a growing awareness of food safety so preserving and baking are enjoying something of a revival.
Nearly all commercial foods contain a wide range of additives such as artificial colourings, artificial flavours, artificial sweeteners and preservatives.
These are added to increase the shelf life and to make the product palatable.
Supermarkets began evolving about sixty years ago and since then, hundreds of different additives have been added to the processed food they sell.
Manufacturers are even allowed to add ones that have been banned in other countries! What’s up with that??
Throughout the years some food additives have been found to be carcinogenic so have been withdrawn.
Just as people have allergic reactions to peanuts, dairy products, soy, eggs, shellfish etc; there are many who have adverse reactions to certain additives.
Furthermore hyperactivity in children, allergies, asthma, and migraines are often associated with adverse reactions to food additives.
This should be a very powerful reason to take a long hard look at the family diet.
Furthermore there is growing concern as to the use of trans fats in processed foods. .
It is a cheap, widely used product in our modern world and easily whipped up in a factory.
Trans fats are made by a chemical process called partial hydrogenation. Quite simply, liquid vegetable oil; a healthy monounsaturated fat; is packed with hydrogen atoms and converted into a solid fat.
This man-made process increases the shelf life of processed foods which means they will last forever without going rancid!
Convenience, cost and to improve palatability, are among the reasons why a food manufacturer chooses to use this man-made product.
Trans fats can be found in most margarines, crackers, biscuits, cakes, pastries, snack foods, ice-cream, microwave popcorn, muffins, doughnuts, and other foods made with or fried in partially hydrogenated oils.
Trans fats have no known nutritional benefits and because of the unwanted effects of cholesterol; lowering beneficial high density lipoprotein (HDL) which helps protect against heart disease and increasing dangerous (low density lipoprotein (LDL); trans fats increase your risk of heart attacks and strokes.
Trans fats do the same thing in our bodies that grease does to a kitchen sink.
Basically the more solid the fat, the more it clogs our arteries that feed the heart and brain.
Trans fats also increase triglyceride levels in the blood, adding to the risk of cardiovascular disease.
The adverse effects of trans fats are far worse than saturated fats. And for this reason, more and more families are rejecting processed food in favour of home-made.