There are advantages to both methods, and disadvantages to both. In and of itself, neither method is necessarily “better” than the other; it’s more a matter of which method provides the preferred result for a given food type. The key is to remove moisture from within the food itself, then package that food in an oxygen-free environment.

Obviously, being prepared with some extra food on hand (and water, and power, and some other tools and gear of various sorts) is a wise decision. It’s always better to have and not need, rather than to need and not have!

However, too many people begin their prepping activities in a haphazard fashion, and wind up purchasing too much stuff, too little stuff, or stuff they’ll never really use.

A few years ago, an article implied that the cost of freeze dried food is too expensive to be a viable method of food storage. The article was based on a study that compared various methods of food storage. I disagree with them, and I contend that their conclusions are not based on sound logic.

We want to share with you a simple method for calculating the quantity and cost of the food you and your family may need over a given time frame. We call it “2000 Calorie Days.” And you don’t need a slide rule to do the math!