Welcome to Emergency Essentials!

Catalog Request


  • 5 Flu-Fighting Foods You Should Be Eating

    Sick guy - flu

    Ug. Being sick with the flu is awful. Your energy is gone, your body is on fire, and those aches and pains just won’t go away! If that’s something you’re in to, then by all means, have at it. But if you’re like me and don’t appreciate being all kinds of sick, you’ll love learning about this little trick to overcoming the flu much faster.

    It’s called nutrition, and it’s going to help you kick that flu in the proverbial pants.

    As I’m sure you’re well aware, it’s important to eat healthily so as to keep your body in tip-top shape. But did you know that some foods will actually go out of their way to fend off the invading flu virus better than others? It’s true! In fact, Byron J. Richards’ Wellness Resources website states that “basic nutrition can make a profound difference in fighting the flu,” and if we as a nation were to improve our general nutrition, the severity and reach of the flu would be greatly diminished. Sounds about right, don't you think?

    So what can you eat to help fight the flu? I give you, fair reader, five foods that will help boost your immune system.

    1. Garlic

    Garlic on the wooden background - fluWe all know the main use of garlic is to ward off vampires, but did you know that the flu is related to those undead bat-people? OK, so that may not be entirely true (about the vampire relationship), but it is true that garlic is great at warding off the flu. If you’re feeling flu-like symptoms, garlic can “help destroy [the flu] before it becomes a full-blown flu in the body,” thanks to garlic’s flu-fighting properties, according to Best Health.

    Now for the unpleasant part: eating it. The most effective way to get garlic into your system is to chew on raw cloves. While this probably won’t be your favorite remedy as far as taste is concerned, it will help you more than if it’s just cooked (although cooked garlic will still help, just not as much). Just be warned that you might have some pretty bad garlic breath after this, which will not only keep away vampires, but your family and friends as well (at least until you brush your teeth).


    1. Dark Chocolate

    Dark Chocolate - fluDark chocolate is a surprisingly effective immunity booster. Mother Nature Network suggests that “high doses of cocoa support T-helper cells,” which are essentially the ones keeping your body healthy. Basically, eating dark chocolate is like supporting your internal troops. So the next time somebody calls you out on eating chocolate, just tell them you’re fighting the flu – and winning. Just…make sure it’s dark chocolate.


    1. Yogurt

    Yogurt - fluYogurt keeps your digestive tract functioning smoothly, which is “one of your biggest immune organs,” according to Mother Nature Network. So this flu season, why not start your mornings off with a bowl of yogurt, topped with fruit for extra fighting power. Because parfaits have to be the most delicious thing on the whole planet (as they say).


    1. Onions

    Onions - fluFlu-fighting food can’t all be sweet and delicious. While probably not your first choice to eat raw, having a serving of onions every couple of hours can really give your immune system that extra edge of support. If you’re not a huge fan of raw onion (I shudder just thinking about it), add some extra onions to your soup and other meals. At least that way you’re not chomping down on it like some sort of purple apple.


    1. Spices

    Cinnamon - fluWhile not what you might expect when you’re looking for food to fight the flu, spices can really…well, spice up that internal battle your body is fighting. Of course, certain spices are better than others, which include cinnamon and nutmeg. I wouldn’t recommend eating spices by the spoonful (in fact, I highly discourage it), but you can most certainly add spice to your meals. Eating oatmeal? Cinnamon would go nicely mixed in with that! Of if you’re still drinking eggnog, why not sprinkle in a little extra nutmeg?


    While doctors can certainly help with illness, prevention is the best way to deal with the flu in the first place. These are just five foods that will help your body fight the flu this – and every other – flu season. If you feel the flu coming on, go ahead and start adding more of these foods into your diet. You might not be able to avoid it completely, but it can most certainly lessen the time you’re lying around sick with a fever. And of course, if you aren’t sick yet, keep eating healthily and you might just make it through this flu season without ever getting sick.


    What are some other foods you have found that work great for fighting the flu?


    Health Banner - flu


    a Rafflecopter giveaway

  • Get the Basics This Black Friday

    Happy Thanksgiving!

    Happy Thanksgiving tomorrow! I hope your day is full of food and family (and perhaps even some football). Thanksgiving is a day to be thankful, that's for certain, and there is so much to be grateful for! Your health, family, job, and yes, your personal preparedness. Be grateful for that! You deserve to feel happy and confident in your plans for the future.

    We want you to be as prepared as possible for whatever might come. This Black Friday (tomorrow!), we have loads of amazing deals that will help you be even more prepared for disasters, job loss, and any other unexpected emergency that might come your way.

    Head on over to beprepared.com starting at midnight tonight (Thanksgiving) to take advantage of all our amazing door busters and other killer deals. This is a fantastic way to continue preparing for the future. With prices so low, it’s much easier to stock up on gear and add to your emergency food storage without breaking the bank. And that right there is definitely something to be thankful for.

    Not sure what you need? Let’s start with the basics:



    Water is one of the most important aspects of survival. Your body can only survive three days without water. After that, all bets are off. If you’re not sure where to begin, I suggest taking a look at our emergency water options.



    Food is also important. Not only is it crucial to life, but it’s tasty and an enjoyable part of every day. Our freeze-dried food can be stored for up to 25 years, making it ideal for emergencies. But don’t stop there! It’s one of the easiest, most delicious options for your camping, hunting, and other outdoor trips. So if you’re looking for meal options for the next couple of decades, look no further.



    Happy Thanksgiving!Your outdoor gear is useful while camping, hiking, and otherwise being away from technology. But did you know that your outdoor gear can double as emergency gear? So even if you’re not into camping and getting lost in the woods for fun, having some extra gear on hand could prove quite useful should you be effected by a disaster. Even power outages and other minor emergencies can be made much easier by having alternative power sources, extra lights, and other essential gear.


    Of course, there’s a lot more to choose from than what’s listed here. But it’s Black Friday! You don’t have time to read lengthy reports about all our products on sale! Head on over to beprepared.com and take a look for yourself. I guarantee you’ll find something that catches your eye, and the price attached to it will make it that much better.


    Happy Thanksgiving! What are you most looking forward to this Black Friday?


    Happy Thanksgiving!

  • Cheese Making 101: A Basic Guide

    Cheese Making 101: A Basic Guide

    Whether you’re a cheese connoisseur or just like to throw it in with your lasagna, homemade cheese will give you a delicious (not to mention inexpensive!) blend of flavors—exactly the way you want. And believe it or not, making your own homemade cheese is actually easier than you might think, it just takes some practice. Learn some of the basics of cheese making and how it can change the way you look at cheese.


    Why should I make my own cheese?

    By making your own cheese, you’re actually getting a lot more than just better taste. Check out five benefits to making your own cheese.

    1. No artificial ingredients. Commercially sold cheese tends to have added food coloring, growth hormones, pesticides, or GMO-heavy ingredients, according to Cultures for Health and FineCooking.com. When you make your own cheese, everything you put into it is completely natural, making it a healthier addition to your meals. And it never hurts to know exactly what you are putting into the food that you’ll be putting into your body.

    2. It’s inexpensive. Making your own cheese is a great way to try all the exotic varieties of cheese without breaking the bank. The only supplies you need are a heavy-bottomed pot, kitchen thermometer, cheesecloth, and some cultures (but we’ll get into that later).

     3. Fast and Easy. Once you learn how to make cheese, it’s a process that becomes fast and easy, no matter what type of cheese you decide to try. The basic process is the same for most cheeses, so no matter what you want to make, you’ll already have the basics down.

    4. Children love it. Most kids love cheese, and letting them be a part of making it is a great activity. It’s also a fun way to teach them about science and chemistry as you use bacteria, enzymes, and naturally formed acids to solidify and preserve milk protein, and fat.

    5. It’s delicious. Do I really need to say any more? No matter what flavor of cheese you choose to make, it’ll make a tasty addition to your meals and snacks.


    Basic Supplies

    Making cheese requires some basic supplies to help you get the best possible results. Make sure you have the following equipment and ingredients on hand before you start.


    Fresh Milk: The fresher the milk, the better. The best flavor of cheese comes from unpasteurized milk (although you’ll want to let it cure for 2-4 months if you’re worried about pathogens in it); however, you can also use pasteurized milk, whole milk, or skim milk. Using anything other than unpasteurized milk may require you to add extra ingredients (such as more Calcium Chloride in pasteurized milk to help it coagulate). Remember, the fresher and fattier the milk, the richer and better the taste. Note: Ultra-pasteurized milk is not recommended to make cheese because it has difficulty coagulating. It can, however, work for making yogurt.

    Cultures: Cultures are the bacteria or chemicals you add to acidify your milk and help the curing process. There are two types of cultures: Thermophilic and Mesophilic. The one you need will depend on the cheese you make. Thermophilic cultures are used for cheeses that are scalded to high temperatures. Mesophilic cultures are for those that don’t heat beyond 102° F.

    A lot of cultures are considered “mixed cultures” where there are multiple strains of bacteria included. The mix of the culture can change quickly due to temperature and storage conditions so it can be harder to know exactly what the mix of those cultures is. You can also use pure cultures (where there’s only one strain of bacteria present, making it easier to know exactly what bacteria is in the culture) from cheese-making supply houses.

    Rennet: Rennet is the enzyme that causes acidified milk to gel together and to form a “clean break”. A clean break is when the coagulated milk holds itself together when you probe the mixture with a table knife or finger. In order to get a clean break, the milk must be undisturbed during its gelling process. You can use rennet liquid, powder, or tablets.



    Heavy Stainless Steel Pot with Lid: It’s important to use a pot with a heavy bottom to help disperse the heat evenly without scorching the milk. You can also use a heavy enameled pot. Just make sure you don’t use an aluminum one which will react with the acidifiers (bacteria or inorganic chemicals that produce or become acids to help with the curing) used in the process.

    Measuring Cups: Have a variety of measuring cups and spoons on hand. Accurate measurements will help your cheese turn out better.

    Thermometer: While cooking and cooling your cheese, it’s important to keep an accurate temperature reading. The texture of your cheese depends on it and can change with a sudden shift in temperature, even by one degree.

    Large Whisk: This helps to mix the rennet and starter. Rennet is the enzyme that causes acidified milk to gel together. The starter is the bacteria or acidifiers you add to your milk so that the rennet will work and the curds will form.

    “Cheese Cloth”: Use a type of “cheese cloth” or white cotton fabric (such as a handkerchief or a non-terry sterilized dish towel) to drain the liquid whey proteins from the solid curds. If possible, avoid using what is sold at supermarkets as “cheese cloth”. Typically, this fabric is too flimsy and the open-weave material will let your curd slip through. If you do choose to use the supermarket’s cheese cloth, layer a few pieces at different angles to minimize curd loss.  

    Cheese Press:  This tool is used to apply pressure to fresh curds, exposing the milk protein and allowing the loose curds to bond with each other to form solid cheese. The cheese press is required if you plan on making a hard cheese (Parmesan, Romano, Cojita, aged Gouda, etc.). You can purchase a press from a cheese-making supply house, or make your own if you’re only making a pound or two.

    Wax: Waxing the outside of your cheese prevents it from molding or spoiling while it ages. Make sure to use a wax that will resist cracking (unlike Paraffin) so that your cheese doesn’t spoil or grow mold through the wax’s weak spots. Check out how to wax your cheese here.


    Basic Process

    Before beginning, prepare your kitchen by scrubbing your counters, stove, and sink thoroughly. Each type of cheese requires the growth of specific bacteria in the mixture of basic ingredients. Any unwanted bacteria that get into the mixture can ruin your batch of cheese.

    The process for each type of cheese (soft, semi-soft, hard, extra-hard) is fairly similar, with slight variations to make each cheese different. For example, the process for making Cheddar cheese and Colby cheese starts out the same, but the Colby cheese has an extra step where more water is added, giving you a moister cheese in the end.

    Learn more about cultures from CheeseMaking.com.

    Learn more about Rennet from CheeseMaking.com.

    Learn more about cheese-making and get more recipes at the sites below:











1-3 of 8

  1. 1
  2. 2
  3. 3
Back to Top