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I actually like Walmart's Great Value equivalent of Spam better than the Armour brand, and it's cheaper.  I always keep a can in my cupboard.

It is meat, and it is protein.  I never cease to be amazed at how these food-storage programs (including those that seem to be oriented, at least implicitly, towards Mormon prepping) offer so, so many sugars and carbohydrates, and relatively little protein.  Think --- how much cereal, macaroni, rice, pancake preparations, and so on, can you eat?  For my sugar situation, that would be a nightmare.  I eat protein and lots of it.  In fact, my nurse-dietitian told me "you don't eat enough carbohydrate, you're making your body look for sugar in all that protein".

If you don't get enough dietary calories, you will sacrifice your body's lean muscle mass. It all requires a balance.

THIS IS VERY IMPORTANT!

You can live the rest of your life without eating another carb/fruit/veg.

There are NO essential carbs.

You cannot live without fat or protein.

We have been lied to for years.

When getting yourself ready for famine keep this in mind.
Make your storage pantry mainly stocked with PROTEINS and FATS.
Stock up on a closet full of canned meats/soups with protein.

Also, the best way to make them last longer is to alternate fasting and feasting.

Reduction of calories causes (ie eating one can a day) is NOT the way to go.  It will make you sick and tired and lower your immunities.

Dr. Jason Fung is the fasting doctor that has cured diabetes and arthritis and other illnesses through autophagy from fasting and has loads of good info.

In any case, if you want to make your stored food last longer then go a day or two without eating anything.  Then have a feast for a day or two.

Carbs will only make you more hungry and are not necessary for survival. (although it's not bad to supplement with them)

I've been watching this guy and Dr. Berg on Youtube for a couple years now.  Excellent information.  I've followed their advice and knocked out all my health problems and dropped my extra weight. I'm growing my own veg, got chickens and pressure can my own meat and butter.  I just wonder how we're going to continue when things get really bad.  A lot of chickens don't know how to sit on their eggs and bring them to life because it's been bred out of them.  Lots to think about.   

I actually like Walmart's Great Value equivalent of Spam better than the Armour brand, and it's cheaper.  I always keep a can in my cupboard.

It is meat, and it is protein.  I never cease to be amazed at how these food-storage programs (including those that seem to be oriented, at least implicitly, towards Mormon prepping) offer so, so many sugars and carbohydrates, and relatively little protein.  Think --- how much cereal, macaroni, rice, pancake preparations, and so on, can you eat?  For my sugar situation, that would be a nightmare.  I eat protein and lots of it.  In fact, my nurse-dietitian told me "you don't eat enough carbohydrate, you're making your body look for sugar in all that protein".

I'll have to try the Walmart equivalent. I always wonder why they have those sugary drinks, when it's 10 degrees outside and I'm chopping wood to keep the house warm I need meat. I especially don't buy into the propaganda against meat fats, they want our families weak and dependent. If you just buy beef and chicken whenever it's on a deep sale and can it up you are going to make it, just have rice as calories. Ideally you eat meat only but I think it's just not realistic for most of us, especially when we have big families.

Yea, I'm leaning toward the name brands for now, or canning what I can.  Seems the name brands have more to lose and for that reason, more trustworthy?  I still buy Aldi stuff because a lot of it is quite good.  Just watch long term storage with their canned goods.  

IDK if you use Tattler lids but definitely check those out... You cut down significantly on your cost basis for each session as the lids are reusable and if you just buy tons of extra seals you just change those when they get too messed up. They are a little tricky (definitely watch some tutorials and do your research) but I am slowly shifting away from my metal lid stockpile to only these. The quality control on metal lids is going down the drain quick, I get a couple of failures per box even with perfect headspace which adds up quick, especially when you have to run another batch or do a small batch to cover failures.