It contains only long lasting foods that can be stored without refrigeration
This lost survival food knowledge is so organized that anyone, even people with absolutely no prior cooking or stockpiling experience can take advantage of it.
Everything is explained in a clear, precise step by step fashion, using colored pictures and easy to follow instructions.
With over 126 forgotten survival foods and storage hacks “The Lost Superfoods” is a vital book to place in your survival stockpile.
You will also find exact nutritional values for each food you add so that at all times you know exactly how many macro nutrients such as fat, carbs and protein your body is getting…and how many more you still need.
My goal with “The Lost Superfoods” is to have as many American households as possible prepared with 3, 6 and even 1 year’s worth or more of long-lasting superfoods to survive a local emergency like a hurricane or a country wide disruption like a pandemic or a total grid collapse.
You’ll discover how to make your own U.S. secret military superfood that was developed during the Cold War and was meant to feed the entire US population in the harshest conditions.
The US government spent millions to invent, but it’s super cheap to make or replicate! The “Doomsday Ration” as it was called could keep an adult well fed for just 37 cents a day ($0.37/day).
Once you’ve made your first batch, get ready to forget about it because in the right conditions this food probably never spoils.
You’ll always be able to keep your entire family well fed on it just by spending a few dollars. Plus, it’s also lightweight enough that it belongs in your bug-out bag too.
Next, you’ll discover one of the foods that kept a few people well fed during the Leningrad siege, while famine gripped the city around them. It’s a forgotten European dish that comes from a time when people had to get creative about preserving their food. To make it, people used cow feet, which were affordable. But you can use any type of fresh meat you like. The cheaper, the better. In the end, you’ll have a scrumptious meal that requires no refrigeration for months and even years in some conditions.
I’ll also show you how to never run out of hamburgers in the next crisis.
By canning your own ground beef, you’ll not only provide your family with vital fats and protein but also help raise their spirits during dark times with this delicious comfort food.
The next superfood you’ll discover kept America from starving during the height of the Great Depression.
It’s also probably the best-tasting survival food you’ll ever come across. It lasts for about two years without refrigeration, and the lard it’s kept in can also be used for cooking, for making soap, for treating burns, or as an added fat source whenever you need it.
You’ll also discover how to make bread on a stick. This is a type of long-lasting bread developed by the Cree people of Canada when faced with starvation after the buffalo herds were hunted to the brink of extinction.
All you need are four ingredients you might have in your kitchen right now and half an hour of your time. Plus, the way it’s cooked will surely make you smile and think back on your own childhood. This bread is all you need to get energy-boosting carbs.
I’ll also reveal the one food that saved more American lives during our Civil War than any other. Surprisingly, it’s not hardtack, but it’s probably just as long-lasting!
This food uses something most people throw away. It’s something they never even think of as real food to begin with! That is why you can profit a great deal from it in any disaster .
You’ll also find out how you can preserve almost any kind of cheese at room temperature. It’s no secret that cheese has been around for a LONG time—a lot longer than refrigeration.
But it was the Dutch of Alkmaar in the 14th century who invented the best way to store cheese in the pantry for more than two whole years.
A fermentation process starts immediately, and it will keep the cabbage from spoiling.
But what’s important is that it eventually turns your cabbage into a powerful probiotic food called sauerkraut.
That means you can eat more MREs or canned foods without messing up your gut flora.
You will also discover a simple yet ingenious system that can allow anyone to put away more than 295 pounds of good food each year while spending no more than $5 a week.
It’s especially useful if you’ve been struggling to find the money to put into a long-term food stockpile.
I’ll also show you the forgotten step-by-step process to make and stockpile Pemmican, which is probably the ultimate survival food.
Invented by Native Americans, it was originally made from dried buffalo meat pounded into a fine powder and mixed with melted buffalo fat and blueberries.
This food lasts for anywhere between a few years and a few decades without refrigeration. A single pound of it provides over 3,500 calories! Pemmican is also a complete food, which means you can live entirely on it, without any other food. That means if you add this food to your stockpile, you don’t really need anything else.
Have you ever wondered what’s the best canned meat? It’s the one you can at home!
You will be able to use only quality ingredients and still end up with a more inexpensive canned food than if you would have bought it, even if it was on sale!
Inside The Lost Superfoods, I’ll also share with you the step-by-step process of making yourself a long-lasting coated meat called Bastirma.
To make it, start off with fillet, shank, leg, or shoulder cuts of beef. Salt it and leave it out to dry for a few days.
Then you press the salt and blood out and coat it with a cumin paste made with crushed cumin, hot paprika, fenugreek, and garlic. After the paste has dried around the meat, it will protect it and increase its shelf life. But I’ll also show you what modern ingredient you need to add to make this meat shelf-stable.
I’ll also show you how to make the “Portable Soup” that saved Lewis and Clark on their iconic 2-year expedition across uncharted US territory.
This weird-looking soup is no gourmet meal, but it will last for ages just by sitting in your coat pocket, no matter how hot it gets outside.
You’ll also discover a long-lasting superfood that sailors always stockpiled before setting out on a long sea voyage. This is a food that only gets better with age, like wine.
It’s also the only thing that Viking explorers ate for months on end when they crossed the Atlantic for the first time to discover North America 500 years ahead of Christopher Columbus.
I’ll also show you why as long as you can peel the bark off of this tree, you’ll never have to fear starvation.
And the best part is it grows on almost every street in America.
You'll also discover the recipe for the survival food that saved the Europeans during the Dark Ages, and especially as the Black Plague was ravaging the countryside. Many are thought to have survived because the vital nutrients in this complete food fortified their bodies. Later, it nourished kings, children in Victorian workhouses, and even the Confederate General Richard S. Ewell, who ate it at almost every meal.
All the ingredients needed to make it—such as dried wheat berries—will last for a very long time in your pantry or cellar.
You’ll also see how to use an ingenious egg preservation method to keep your eggs fresh for a decade.
This is what the Brits used to keep their stockpiled eggs from spoiling after Nazi bombs took out power in most English cities during WWII.
Next, you’ll learn how to make Poor Man’s Steak. This one comes from the Amish people, who are experts when it comes to living a good life without electricity.
It’s a protein-rich dish, and just like the name implies, anyone can afford to make it. I’ll also reveal the exact way the Amish used to stockpile it for a few years in their pantry.
You’ll also discover how to make your own Aaruul, a type of hard cheese that keeps good for a very long time.
The main ingredient is curdled milk, but you can also add various berries for vitamins and sugar for an even greater shelf-life.
Traditionally, it was made by drying in the sun and air outside, but you can also use a home oven if you don’t want your neighbors to know what you’re up to. Mongolians would eat Aaruul while traveling over great distances on their horses through harsh terrain and unforgiving weather, so you can be sure it will keep you well fed during the next crisis as well.
Unlike us, these men could not just walk into a nearby grocery store or supermarket and buy food.
Instead, they depended entirely on nature for providing their meals.
Mountain men, just like the Native Americans, hated to waste any food, so they developed new ways to use as much as possible of beavers, muskrats, bears, mountain sheep, and other wild animals. But I bet their favorite dish will take you by surprise.
The next thing you’ll find out about is not food. It’s what to do with ALL your food once the power goes out.
Many Americans are throwing away hundreds of pounds of meat and other lifesavings meals during blackouts. But this book teaches you exactly what to do with it immediately after a blackout.
You’ll also discover how to make Fruit Leather, the long-lasting solution for keeping all your fruits from spoiling, which they tend do to in a hurry, especially when left outside the fridge.
This will keep them good for months on end, and nobody will even suspect it’s real food. Only you will know.
Just cut the meat you want into cubes, cook them, and place them in a glass jar. Pour fresh honey on top, until the meat is completely submerged.
The honey is powerfully anti-bacterial, and because of its high sugar content, it also removes any remaining moisture from the meat. But if you want to preserve meat in honey, you still need to know one more thing that you might find a bit shocking.
The next thing you’ll discover is how our ancestors were able to preserve half a pig for one whole year without any refrigeration.
Their time-tested method is revealed in minute detail in The Lost Superfoods.
I’ll also reveal the “glass jar” method that will allow you to store the African equivalent of jerky, called biltong, for so long that you’ll probably forget where you stored it.
This method removes all the moisture even further as time passes, while the meat will keep its texture, nutrients, and flavor intact.
You’ll also find out why our ancestors would often hang meat slabs over a dead fire. The lingering low heat and smoke would make for a perfect natural dehydrator and smokehouse—one that didn’t require any electricity or watching over.
They’d add what’s known as Chile saltpeter, slice the meat rather thinly, and place it over sticks or a wooden pyramid. After the meat became dry enough, they’d add it to their pantry or root cellar, where it would keep for months on end. But if you vacuum seal it, the shelf-life goes up to two years without refrigeration.
I’ll also show you how to get the most calories for the least weight and space. I call it my “life bar” because it provides over 2,400 calories and feeds you for whole day with just one serving.
I keep a three-week stockpile in my bug-out bag for my entire family of four, and all it cost me was maybe $100 and a bit of time. All the ingredients are incredibly long-lasting, so they’ll keep for years in there.
Another thing I’ll show you is how to make the Native American superfood that saved American settlers. When the Pilgrims landed at Plymouth Rock in 1620, most of their wheat brought from England had spoiled on the long voyage.
They would have starved to death during that winter were it not for these cornmeal cakes the Natives taught them how to make.
Beans and rice usually last for a year, and storing them in plastic bins won’t prevent weevils and other bugs from getting in. Dry canning, on the other hand, will, and all you need is a glass jar and your own oven set at 200 degrees Fahrenheit.
With dry canning and other forgotten preservation methods, you can make some foods last for a couple of decades.
Making yeast using potatoes is a ridiculously simple way to ensure you can always bake bread on demand.
But yeast can give you so much more:
It’s great for pizza, cakes, biscuits, cookies, crackers, rolls…and you can make your own alcohol to clean wounds or barter.
You’ll also find out how to feed yourself for a whole month using just $100 at Walmart, the wild-growing superfoods that almost nobody knows about, the ins and out of canning both vegetables and meat safely for 20 years, how to prevent your foods from going rancid, seven deadly canning mistakes to avoid like the plague, how to make yourself a $20 DIY Food Bucket better than anything on the market today and the best 50 foods to dehydrate for your food stockpile.
With this book on your shelf, you can banish all fears of starvation for good.
And there is even more. Because if you act right now, you’ll also get: two other reports for FREE.
It’s called The Year-Round Greenhouse because you’ll get two harvests per year, and you might even get three or four, depending on your local climate.
Rain or shine, our year-round greenhouse puts food on the table. It’s our perpetual food garden hidden from sight, and it could be yours too.
All it takes to build it is a couple of days of leisurely work and around $200 in raw materials.
A hundred years ago, people were A LOT more self-sufficient than your average American today.
They had backyard medicine gardens, smokehouses, root cellars, wells, charcoal to purify water, and traps for wild game and fish alike, just to name a few.
In this bonus you will find step by step instructions to make your house more self-sufficient, prepared for anything.
If for any reason at all you feel this book did not deliver or want to get your money back, you can send me the request and I’ll give you back every cent. You don’t even have to answer any questions. Simply send me a quick email in the next 60 days and ask for a refund. That’s right.
You have TWO MONTHS to test drive The Lost Superfoods and enjoy the two bonuses that come with it. That is my personal “honor guarantee” to you.
So, is it a deal? I hope so!
⭐⭐⭐⭐⭐ The Lost Super Foods has a wealth of invaluable information
“There are great recipes, good history, and some clever anecdotes throughout the book. Unfortunately, I received a misprint(no biggie, things happen). I sent them an email and they handled my issue THAT SAME DAY. They were efficient, understanding, and professional. They truly do stand behind their "handshake" guarantee. I'll definitely be looking into their other books.”
⭐⭐⭐⭐⭐ Beautiful gems
“I can't believe all these beautiful gems that everybody is missing out on. Things that will help your family to stay afloat in any crisis. These are things that our grandparents should have taught us if we were listening. Check this out it may just save you and your family.”
⭐⭐⭐⭐⭐ Surprised by this book
“I was surprised by this book. Some other books are disappointing, but this one gives a little history of the foods, and easy steps to making them. And, unlike many books, I like the fact that this book did not scrimp,and put in color photographs, which helps out a lot when looking at the edible plants, for instance. Many other books have just handwritten pictures, or low quality black and white ones, and it’s hard to remember the colors that so many plants are.
Going to try the sauerkraut recipe soon. My Vietnamese wife looked at the recipe, and said it was very much like the way that they pickle their vegetables. Some of the other items in the book are a nice touch, like the diy $25.00 survival bucket, how to make your own 2400 calorie ration bars, and how to make your own MREs at home, are very helpful.
So all and all, this book has lots of good info, and in the times we are living in now, this information is more important than ever. I highly recommend it!”
⭐⭐⭐⭐⭐ History lost
"Fun and interesting. One of the books, I would highly recommend too all. It's amazing fun to learn about how people survived. I really enjoy getting books that share this type of knowledge. History wow!!! Not what is taught today. It's my hobbie, I really enjoy going and learning what they did , what foods they ate."
⭐⭐⭐⭐⭐ Lightweight with great features
"Has a lot of interesting things to think about.
Takes you through various scenarios......and hopefully, if ever faced with any of them, you would be able to be more calm and handle the situation better. Lots of recipes....looking forward to trying some!"
⭐⭐⭐⭐⭐ Prepper Survival Book one to add to the shelf
"I love this book. When I first saw this I though I'll buy it read it and sell it. This is a book to keep . Has a section on edible plants, Hacks to make food last longer,Section on dehydrating, canning,presering eggs,Repacking foods. $5 a week stock piling. Recipes for Survival.And much more"
⭐⭐⭐⭐⭐ Well Worth The Money
"Well-written. Interesting, with stories to accompany the recipes.
Enjoyed reading it, but haven't tried any of the recipes yet."
⭐⭐⭐⭐⭐ haven't read it all through but I'm impressed with what I see
"everything is explained well and pictures are clear, well worth having"
⭐⭐⭐⭐⭐ Thank you
"Thank you!! It is a great reference book to learn from.
I’ve saved every superfood that saved our grandparents in The Lost Superfoods. All you need to do is click the Add to Cart button and start building the most inexpensive yet highly nutritious, time-tested and long-lasting food stockpile you could ever imagine.
I believe that there are only a few moments in life that can change it for many years to come. This could be one such moment for you and your family, although, when food is still available, we might not realize it.
I really hope you’ll make the right choice here and add the most powerful survival foods in history to your bookshelf today and in your pantry tomorrow.
There’s never been a better time in our history to do it.
God bless you and your family, Art Rude
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