Fungus Amongus

These days, most of us don't really think about fungal infections other than the occasional athlete's foot. Much of our ability to see fungus as a nuisance rather than a health crisis results from our high level of sanitation. Even when we have "the itch," readily-available over-the-counter products fix it quickly. A long-term emergency may present a different situation.

Once sanitation becomes more difficult -- bathing from a bucket, wearing clothes longer between washes, perspiring mor ein summer or being cooped up inside more in winter -- fungus will seize the opportunity to flourish.

You may think that if you live in the arid west, it isn't a concern. Unfortunately, that's not the case. Here in the high desert, I had a fungal infection which presented as dime-sized round flaky spots on an arm for 2 years because even the dermatologist didn't suspect fungus. He said 'numular psoriasis.' A later MD prescribed some ketoconazole (anti-fungal) body shampoo and my 'numular psoriasis' was gone after 3 showers.

Another time I had a fungal respiratory infection from an air-conditioner at work that had a leak, and grew a nice big colony of fungus right over my desk. A month of fluconasole fixed that one, after several other antibacterial failed. The MD did not want to believe it could be fungal..

So how do you assess your susceptible to fungal infections? First is actually genetics. I am of mostly Northern European descent, and about 25% of us from that gene pool have an immune system that doesn't fight fungus well. Next is exposure. Fungual spores are everywhere, cold seasons and summer. Most require moisture to thrive, but not all do. I guess that means that fungus is a potential everywhere, always, but some people are more likely to start growing it on or in their bodies.

Prevention is, of course, best. Sanitation, dry sanitary facilities, drying yourself well, and changing socks and underwear at least daily will help. Letting your body dry out slightly if you can't bathe will also help. Ensure that your medical kit has a few tubes of various OTC anti-fungal is also important. If you have pets, keep veterinary anti-fungals for them as well, like oral ketoconazole or fluconazole. Ask your MD for a couple of bottles of 2% ketoconazole shampoo as well. It's not terribly expensive and a weekly or monthly scrub may keep fungal infections from running rampant in your group.

Storage cheese

We are cheese eaters. For both the protein and minerals, we eat a bunch. So what is a cheese eater to do if fresh isn't available? We don't have a root cellar or other colder storage spot beside the fridge, so waxing a lot of cheese wouldn't work well for us here, where summers exceed 100 degrees F for 60 or more days in summer.  I've tried 4 alternative forms and thought I'd share my findings.

First is Velveeta. It is shelf stable, but not long-term. It doesn't take heat well, but is useful for grilled cheese, macaroni, nacho/chile con quest or just eating a chunk. Not my favorite, but would work in a pinch. The down side is that it must be rotated once or twice a year, and it's not as cheap as it once was. If you don't eat it regularly already, it's probably not a good emergency storage choice because you'll waste a lot of it.

Next are the small cans of velveeta-like cheese, Bega. I say velveeta-like because that's what it tastes like to me. Perhaps slightly better, but still comparable. I'm not a big velveeta fan, so not a big Bega fan. The plus is that you can store it with other emergency food supplies without refrigeration and it will keep for a several years.

The next is freeze-dried. We've opened cans of shredded cheddar and cubed mozzarella. We never get far enough to rehydrate either. The cheddar is a fabulous hand-snack, which is how it disappears around here. You could mix it with other stable items, like nuts or small crackers, to use as a trail mix. I store some of this for emergencies.

My favorite future cheese is the Washington State Creamery Canned cheese.
This is real cheese in a can. It comes in several flavors, but I've only opened and eaten the cheddar. It's real white cheddar cheese, and very good. It seems expensive if you compare the price to a chunk of Cabot in the grocery store. If you compare it to Bega, it's a better deal, but there is a down side. You will need to store it in the back of the fridge for up to 15 years. Yes, it's canned, but it will go bad if left out in heat and changing temps for a long time. If the power goes, you'll still have wonderful cheese for a year or so. I think it's worth it. Be sure to buy right from WSU. Other retailers have it, but often at more than twice the price.