wisdom from the ice ages

[Chasf]

I went many years eating only veggies, fish (usually canned) and occasional starches. Then one day I ate a cheeseburger and I must say I didn't realize until then exactly how much I loved meat.

I have spend been on high-protein (fish), no-fat, low-carb diets half my life but that they are expensive, and the low-fat part cuts out a lot of the enjoyment. The Atkins diet is more flavorful with its allowance for grease but is a lot more expensive. Physiologists I know say that the greatest strength of the Atkins diet is portion control; the fat makes you feel fuller sooner and doesn't create the carb>insulin rush>sugar storage (as liver starch)>rebound low blood sugar>hunger>eat again cycle. The Atkins diet also seems to reduce bad cholesterol.

Nontheless, I must point out that I have rarely seen a fat vegetarian, and most of them eat very tastey foods.

But for cruisers, whether you choose meat or not, I would recommend Mrs. Allcard's book "The Intricate Art of Living Afloat" as well as Annie Hill's "Voyaging on a Small Income". Allcard suggests such alternative methods for reserving meat as hanging fresh cuts from the mast head to dry out of the way of flies. And, of course, Hill advocates a vegetarian diet for cost reasons and argues that even refrigerators are not necessary except for cold beer.

Fine cuisine,
Chas

[Jentine]

We cruised for 10 years (off and on) without refrigeration and found MRE's as the military likes to call them to be a viable alternative to cold. Dehydrated meals are available at a myriad of outdoor and backpacking suppliers.
Jim Kane

[delmarrey]

I found that a vacuum sealer comes in real handy. You can cook up stews and casserols then vacuum seal them while they're hot. Keep'm down low in the boat where it's cool, or a cooler if you have ice or refer'g., and they last for weeks. It's like can food without the can.
You can throw in a pot of hot water or eat'm cold............_/)