Former US Army Ranger Shares Importance of Nutrition in Extreme Stress


In this Mantra Monday video, Lynette Zhang, Chief Market Analyst at ITM Trading, talks about the importance of nutrition during times of extreme stress and transitions in the monetary system. She is joined by Eric Christensen, CEO of Nutrient Survival, a company that provides special ops grade nutrition to help people prepare for any situation. Eric shares his motivation for starting the company during the pandemic and how their nutrient-dense food is different from typical survival food, which is usually empty calories. Lynette and Eric discuss the importance of proper nutrition for a sound body and mind, especially during emergencies. They also show some of the nutritional density of Nutrient Survival’s food, which can help people perform better in critical situations.

0:00 Mantra Monday
2:10 Humble Beginnings
7:56 Layers of Food
12:07 Quantity Needed
19:50 Avian Influenza
21:55 Big Food
30:13 Organic
36:57 Nutrient Survival

Fuel your body with special ops grade nutrition from Nutrient Survival. Visit and use code BGS15 for 15% off and start preparing for any situation.


Lynette Zang (00:00):

Welcome to Mantra Monday. I’m Lynette Zang, Chief Market Analyst here at ITM Trading, a full service physical gold andsilver dealer, and a very, very proud prepper. You know, food is the single biggest issue that impacts most people during the transitions that were already going in. The monetary system transitions. Today, the inflation number came in at 6.4, so it sounds like inflation is slowing down, but it was much hard, hotter than they anticipated. And guess what? One of the culprits about that 6.4 reading a surprise component was? Hmm, food. So today we’re going to be talking about that because I’m joined by Eric Christanson, the CEO of Nutrient Survival. Now, Nutrient Survival is a company that provides special ops grade nutrition to help people prepare for any situation. He’s a former US Army Ranger and has a deep understanding of the importance of proper nutrition in times of extreme stress, and has created a line of meals specifically designed for the nutritional standards of US Special Forces. Quite honestly, when it gets that critical out there, we are all going to be extremely stressed. So let me introduce you to Eric. I’m so glad you’re here. Thank you for being here today.

New Speaker (01:38):

If you think that the world is headed in a direction that makes you a bit for the future, and you’d like to be as self-sufficient and independent as possible, then you’ve come to the right place. My name is Lynette Zang. Now it’s time to go Beyond Gold and Silver.

Eric Christianson (01:58):

Thanks, Lynette. It’s great to be here.

Lynette Zang (02:01):

Well, you know, the first thing that I’d like to ask everybody is what actually motivated you to start nutrient survival?

Eric Christianson (02:10):

Nutrient Survival? What a story. Nutrient Survival started at the heart of the pandemic, and it was probably late March when people were, they were distraught <affirmative>. They were looking for food, they couldn’t find food. Stores were closed, they were locked in their homes. Restrictions were starting to get put in place, and we, we saw an opportunity to address this market and help people out, because what we provide is nutrient dense food. And in an eventuality, in an emergency, in everyday living for that matter, people need nutritious food. And that’s what we did. So it was, it was it was just an opportunity that allowed our company to, to walk through that door. And we took it we started the brand Nutrient Survival. We really pushed off in a big way in July of 2020, and we haven’t looked back since. And it’s because people saw what we had to offer, and it was different than what was out there, which typically is empty calorie, dead calorie survival food. So, was addressing people’s desire for food, number one, and then giving them something that truly was helping them perform?

Lynette Zang (03:31):

Yeah I mean, I could tell you I’ve looked at a lot of long-term storage, survival food, and everybody out there knows, and especially those that have been watching me for years and years and years that I have never talked about. One, because it has too much crap in it. It is, it’s empty calories, empty calories, and, and we need more than that. And you guys can’t see it, but maybe Edgar, we can just give them a little, we’ll, we’ll put in an image to show some of the nutritional density. And, you know, why is, oh my god, in this country, we have been going toward empty calories and supporting empty calories, like, ugh, McDonald’s and that kind of crap for so long.

Eric Christianson (04:21):

You said it.

Lynette Zang (04:23):

And what it does is it clouds your ability to think, right? Mm-Hmm. <Affirmative> mm-hmm.

Eric Christianson (04:27):

<Affirmative> it, it does, it really does. So the traditional paradigm that that, that people buy into are that, you know, survival equals calories equals energy. And we believe that survival equals nutrition for a sound body in mind. Because if you don’t have your yeah. Facilities about you, if you’re not able to perform for your family, for yourself, if you’re not able to think you are, you’re worthless. You can have all the, the stuff that you, that you can possibly have, all the preps, all the training, all the equipment, everything. But if you don’t have yourself together, you are worthless. And absolutely. You said it. We have, since the forties, we have been in a food system that has been moving more and more to empty calories to junk. You know, I was in the food industry for 25 years, Lynette I worked at Procter and Gamble on JIF peanut butter and Folgers Coffee. I worked at Campbell Soup Company for about a dozen years and led all kinds of different businesses there. And then I was at Purdue Foods, a major, the major poultry producer on the East Coast for about six years. So I’ve been in big food and there is, there is an agenda. It’s not just, Hmm. There is an agenda. And the agenda is to get people to eat more food so that you can sell them more food. And the way that you do that is you load it up with fat, you load it up with salt, you load it up with sugar, you load it up with umami, which is MSG. Okay. And we are fundamentally, we’ve got taste buds that have evolved over time. We are, we are, you know, we are creations. We are, we’re, you know, we are sentient beings, we are animals to a large degree. And we like those things. So the more you put into the food, the more you enjoy it and the more you eat it and the more you buy it, and then you do get hooked yeah. You know, it, it is an addiction. 100%. Just look around, look around. It’s why we’ve got an obesity problem in America.

Lynette Zang (06:42):

Right. And a type two diabetes problem as well. Hundred percent. I mean, and aren’t we getting younger and younger and younger when we have these issues?

Eric Christianson (06:52):

Yeah, absolutely. Absolutely. I mean, I don’t have the stats in front of me, but I’ve read enough journals, enough news articles to know and to speak with authorities say, yes, we are pushing these health problems down younger and younger. And what we’re doing is we’re just causing our children to now become dependent on a healthcare system that is already broken. And I, and, and the healthcare system, just to say it, you know, they’re about money too. Yeah. So if they can keep you on their stuff earlier for longer, you know, they, they win, they win. Yeah. So that’s what we’re fighting. And the only way to take it back is to do what you’re doing, you know self-reliance, growing your own food, canning your own food putting nutritious food on your table for your family and for others. And even when it comes to long-term preps, being smart about it and, you know, getting the good stuff. Cause what you put in your body is, you know, it’s foundational.

Lynette Zang (07:56):

Well, we all know garbage in, garbage out in terms of computers. Right. But the absolute same thing is true for food, you know, and I’m, I’m a really strong believer in layering layers of food. So you have, this is all gorgeous from my garden. There you go. And I now have a wonderful chef that is taking the food from my garden and creating this, I think this is 18 months that this’ll last. So this is just maybe a week or something like that. This is 18 months, but how long does your food stay good and nutritious?

Eric Christianson (08:40):

Our food is good for up to 25 years. So what, what you have there is our singles and I think you have some pantry packs as well. So we have multiple forms and formats, but generally speaking, up to 25 years, because we are freeze-dried food. And like you said, if you don’t have the stuff right outta the garden, the, the fresh stuff or out of the forest if you’re harvesting. Right. And if you don’t have what you’ve put into traditional canning, you know, the food that’s captured those nutrients and you’ve, you’ve, you’ve got that. Yes. Then the next layer is freeze dried or, or long term, I should say long-term storage and freeze dried is the best. And it’s the best because it does three things for you. It’s a very expensive process and takes a long time for us. It, it takes four days to process our food. So it takes a day to make it, a day to freeze it, take it down to an ice block, so to speak, a day in the freeze dryer. And then we pull it outta the freeze dryer and it takes, you know, I I’ll call it a half day or something of that nature to then package it up into different forms and formats, cans, bags, what have you. But freeze drying is a process that is far superior than just drying, you know, dehydrating. And it’s, it’s superior because it, it locks in the flavor and it locks in the nutrition drug companies actually use freeze drying because it’s so gentle on the drugs. And it allows the efficacy of the drugs to, you know, to last longer to preserve. What freeze drying does takes the water that is part of the food, right? It’s either free-standing water or water that’s actually inside the cells of the food and freeze drying moves the water from an ice state to a air vapor state without passing through liquid because it’s done under vacuum. And so it removes 98% of the water. And what you’re left with is dried food that is essentially a food sponge, just add water, it rehydrates back to its original form and it has all the flavor and all the nutrition that was originally put into that food.

Lynette Zang (10:52):

See, that’s, that’s amazing because, and the other thing that I’d like to point out is that especially, you know, everybody lives in different circumstances. So not everybody can put in a food forest like I’ve done. And not everybody can hire the people to actually do the work. Cause I’m busy doing all of the research. But what I’d also like to say about it is this is a lot lighter than this. So if you’re in an apartment, let’s say you don’t have the space, this is a really easy way to hold the food, right? You might not have a big pantry where you can put this. And that takes me to another question and I know I struggled with this, maybe I’m still struggling with it, I don’t know. Okay. But I, I assume a lot of people are having the same issue. How much do you buy? How do you know how much to buy?

Eric Christianson (11:52):

Wow. Well, first off, I think a food forest is an understatement from what I’ve seen of your properties, <laugh>. Okay. So you think you’re well on your way to, to maybe a a food jungle. I don’t know.

Lynette Zang (12:05):

<Laugh>, maybe a food jungle.

Eric Christianson (12:07):

Yeah. Let’s see. So how much to buy, I mean, typically the minimum that you should have is, is three days. That is the, that is the, a well-accepted standard at least three days to get through a short-term disruption. Most disruptions, the highest probability disruptions are gonna be short-term disruptions, be it an ice storm a hurricane. Or you have to, you know, evac for a period of time may not have electricity. It takes about three days for those services to be restored. And then you can go from there, right? And, and what we tell people is never stop prepping because. Right. You know, if three days is good, well a week is better and a month is better. Also, you should rotate your preps. You know, you just told me that you’ve got 18 months, 18 months on some of those canned goods. And that means that you’ve got a date marked on there and you’re gonna consume it, and you’re gonna make sure that you know, hey, you still like that, that still needs to be part of your preps. And that’s just a natural part of what every prepper should be doing. Every self-reliant, smart prepper should be doing is rotating, rotating their stocks. So, you know, I’d say again, three days at a minimum, we have some people honestly, I’ve, I’ve had customers that have purchased a year supply without batting an eye, and it just makes them feel like they are 100% set for themselves and, you know, for potentially their community as well.

Lynette Zang (13:36):

So <laugh>, everybody knows that I’m planning for a community of 40 people up at my bug out location. And while I’m so happy to say, and you guys will see it soon enough that the hot houses are finally getting finished. So I think they’ll be done, what did they say? Maybe within two weeks, something like that. Right. How about that? You know, still in all, we’re not gonna, we’re not gonna plant all of the hot houses out because we don’t need enough food for 40 people. And if that happened tomorrow, we wouldn’t have enough gardens for that. Right. So for me, when I’m thinking about putting back like long storage, I’m thinking about putting it back for 40 people. And I’m also thinking like at least three months would be like a minimum. Yeah. Until our gardens up there can get up and running. What do you think about that?

Eric Christianson (14:40):

I think that’s super smart. I mean, ultimately, yes, if you can grow and provide subsistence for yourself, for your family, for your community, off the, off the earth, you know, off the earth, off the out of the forest, out of the sea, out of the water, out of the air, that’s the ideal state that is as sorry the creator intended, gave us everything that we needed to thrive. Okay. What we have done as food manufacturers is we’ve helped with some of the preservation, you know, areas and we’ve, our food is, is is fortified as well. So we take all the, all the natural nutrients that are in our food, and then we fortify with additional nutrients, 40 essential nutrients. Those are nutrients that your body can’t produce on its own. You have to get it from food. 14 vitamins, 14 minerals. There’s nine amino acids that your body can’t produce on their own omega-3, omega six and fiber. You need all of that. Well, that’s good from food sources. So we pack it in there and to the right amounts. In the right dimensions and, and then it, again, it’s freeze dried and it’s there for you when you need it. So if you can’t harvest, if you, if you can’t pull it off the earth, this is what you need. Right? Right. Now you, you’ve, again, you’ve got layers there. You’ve got it in your, in your cans, you’ve got the fresh food and you’ve got, you know, what you will eventually dip into if you run out of everything else.

Lynette Zang (16:08):

Right. Or, or supplement if, if we need to. Because if it happens, if everything gets, well, I don’t wanna say shut down because I like to think that when I see the next Lehman moment, I’m gonna know it and we’re gonna head out a dodge at that point. So you guys, if you’re watching and I say we’re headed to the bug out, that’s why <laugh> Right. I’ve seen a Lehman moment and we’re getting up there. There you go. But I might not very well, like on a moment’s notice, actually, I’m not gonna have all of the fresh food. So that’s why it’s critical to have like, I think a three month supply. Cuase Lindsey tells me, I mean, you can get some food that’ll come up sooner, but you do need all of those varieties of nutrition in order to thrive. You could survive, can you thrive?

Eric Christianson (17:06):

Well, I’m not sure you can even survive and thank you for upselling to three months instead of three days. I appreciate that very much. But this

Lynette Zang (17:12):

Is not a, this is not like a little short term like, oh, we’re gonna lose. Although we will be going into rolling blackouts and brownouts.

Eric Christianson (17:21):

We will. Yes. This

Lynette Zang (17:22):

Is so check it out. This is a crisis.

Eric Christianson (17:24):

Yeah. And, and I think Lynette, when you open up a, one of your jars of festivals, okay. Right. The clock has started. Right. And now you’ve got maybe a week before you need to have that thing finished. Right. Okay. Now again, with freeze-dried food open, it stays for a year. Oh, okay. Just make sure that you close it back up, keep it in a, a dark area, dry area, cool area. Most people have that covered. But something like our vitamin eggs and our vitamin milk. Okay? What happens if you have an Ohio event and the next thing you know is all your chickens are dead? What are you gonna do? Right. Right. And that, thank God it wasn’t bigger than it was, but yeah. You know, people who, yeah.

Lynette Zang (18:08):

Are you referring to? The avian flu crisis that just came through?

Eric Christianson (18:14):

Well that definitely, you know, 57 million layer hens got knocked outta the system. Yeah. But I’m talking about Ohio where the train derailed and plumes of chemicals. Found their way into the air and and you know, and people walked outside to check on their, their chickens, to check on their animals. And they were not there. They had keeled over from the, the chemicals that had been exposed. So, you know, that can happen without, without a moment’s notice. Yeah.

Lynette Zang (18:48):

You’re not gonna know that.

Eric Christianson (18:50):

Right. And again, that was a relatively small scale thing, you know, small town, 5,000 folks that were evacuated and whatnot. But the, the lingering effects, you know, I think we’ll be seeing for many, many, oh yeah. Months, if not years. The fish in this, in the stream had all died from this contamination. So these things can happen. Not saying that to, to scare anybody, but, you know, again, this is just about being smart,

Lynette Zang (19:14):

Being prepared.

Eric Christianson (19:16):

Being prepared. Being prepared. That’s all. Right.

Lynette Zang (19:19):

So, and that’ll go in the soil as well. All the chemicals in the right.

Eric Christianson (19:24):

That’s right. That’s right. You’re not growing beets next year in that soil.

Lynette Zang (19:28):

No. I’m thinking that is No, no. You’re, you’re not, boy, no. You really need to have that. I hope that never happens. Again, and the avian flu was really bad enough. That’s why we have, what’s, I don’t know this for a fact, but I have been told by a number of people, $20 eggs, you know, $20 for a dozen eggs. Yeah.

Eric Christianson (19:50):

It’s, it’s insane. It’s been that way now for about a year. You know, we, we sort of thought that that would come back down. But a number of contributing factors to that. Yes. Certainly avian influenza, HPAI, high pathogen avian influenza, it’s spread by migrating geese and ducks and and they bring it south. They in their drawlings and, you know, backyard chickens or, or somebody that’s traipsing it into a, a major hen house introduces that HBAI into that hen house. There’s 30,000, 50,000 chickens, literally in a long 600 foot house. I mean, I was in the chicken industry. I, I know this. I wasn’t in that in the egg laying, I was in the broiler side. Okay. The, the kind of chickens that we eat broilers. But it’s the same, same deal, the same risk level. And you took extraordinary measures for, you know, biosecurity. As a result of that, it’s not a new phenomena, but this year it hit us especially bad. Yeah. Now the geese are fine. The chick the, the ducks are fine. Guess what? They then next year go back up to their nesting area and they introduce the HPAI to others in their flock to other friends. And so this, this cycle, I think is going to continue. It’s very, very difficult to break this cycle just because of that constant migration that’s happening. Or maybe the geese decide that they’re gonna stay and just not go home. Okay. So now you’ve got it in on a very local basis. They become very accustomed to, you know, hanging out all over United States where, where we live instead of back up to to, to their migratory nesting grounds.

Lynette Zang (21:27):

Yeah. It, it’s real. We were lucky. I mean, as soon as we got wind of it, Lindsey made sure that none of the, cause we would get a lot of dubs in our henhouse. And she made sure that nobody was getting in there. My sister lost all of hers, so did her neighbor. And we didn’t, we didn’t lose any. So we were, we were lucky, but we knew we were lucky, you know, thank goodness we did that.

Eric Christianson (21:53):

That’s right. That’s right.

Lynette Zang (21:55):

I wanna do a little bit of a u-turn and go back to your experiences in big food because people have, you know, you walk into a grocery store and you think that you have thousands and thousands and thousands of choices, right? Mm-Hmm. <affirmative>. But in reality you know, between big food and big pharma, that’s been in a massive consolidation over many years. I mean, can you address that? Having worked in all those big companies?

Eric Christianson (22:26):

You bet. You bet. Well, the way that you make money in corporations is primarily through scale. You can have a great product and, you know, we have great products and we’re excited about them. And our goal is to get bigger. Because when you get bigger, you can spread your cost over you know, over more of a business and, and you reduce your overall cost. And so you eventually you make money, make more money. So multinational food companies, this is the strategy to get big. And the more scale, the, the, the more profitable they will be. Okay. That it’s pretty simple. You have benefits of your manufacturing, benefits of your logistics, benefits of your sales and marketing efforts. And so large, multinational, multinational companies, brands that you have heard of, Hines Craft, ConAgra, okay? All these companies have hundreds and hundreds of food brands that they own, some bearing their namesake like Campbell Soup, but Campbell Soup also owns V8. They own Pace, they own Prego, they own Swanson Chicken, right? So there are many, many, they own Peppers farm, many, many brands within these multinational companies. So you have a fallacy that there’s all this choice because you don’t, what you are doing, essentially 80% of the food that Americans buy every day out of a grocery store are coming from no more than four. I’m talking four corporations, four corporations, 80%. So there’s 30,000 items in a typical grocery store. But you’re buying it, you’re buying it from four all those other little products like mine that are probably out there, right? In places we don’t make a difference. We’re not selling you the ketchup, we’re not selling you the soup, we’re not selling you the pasta. Right? That’s all coming from the multinationals, because that’s what Americans want. And you know, again, it gets back to that conversation that we just had. We, we, you know, food, we’re trained, we are trained food manufacturers. Designed the products for craving for addiction. Right. Okay. I’m just saying it, it, it is, it is. And and it’s just, it’s just science. It’s just pure science. The more salt you add, the more you like it, the more fat you add, the more you like it. The more sugar you add, the more you like it. You know, we’ve, we’ve talked about this and, and that is the name of the game. So unfortunately, much of the nutrition, because it’s ultra, ultra processed, has been left out because you just, you just don’t need it. And guess what? It costs money to put nutrition into food or to preserve the nutrition in the food.

Lynette Zang (25:27):

Well, you know, one of my questions is, you know, if you go in and you buy let, like let’s say you buy something that is organic that doesn’t have all that sugar and all that other crap in there, it’s more money. It’s less processed. So I mean, I, I don’t know, it’s a little confusing. Why would you pull the nutrition out and then add those empty things and charge less, isn’t it? Right? Isn’t it cheaper to do less processing?

Eric Christianson (26:01):

Well, it’s, it’s, it’s not, and part of the, so first off what you think you’re buying from an organic food company mm-hmm. <Affirmative> is actually owned by a multinational.

Lynette Zang (26:14):


Eric Christianson (26:15):

You know, Mere Glenn is owned by General Mills. Yeah.

Lynette Zang (26:18):


Eric Christianson (26:19):

Exactly. So, so that has been the strategy again, of big companies. Instead of creating it from the ground up, I’ll just, you know, buy it and then benefit from the, the scale that I can bring to it and make even more money from it. But organic standards are real, organic standards are very, very difficult for food manufacturers to adhere to. There is 100% truth that organic food costs more to make, and thus it costs more for the consumer to buy. When I was at Purdue, we were the, the nation’s largest organic chicken producer. And our margins on organic food, our organic chickens were, was actually less than it was on our conventional. Oh, it was actually less because the input costs were so much more expensive. You had to feed the chickens organic grain. You had to adhere to a pesticide protocol that didn’t allow for pesticides. You had to have three years of soil and, and ground that the chickens were raised on without any exposure to pesticide. So it is real, and it does cost food manufacturers more to, ironically, as you said, produce something that is cleaner, is pure is without the processing agents.

Lynette Zang (27:40):

That’s really, you know, I mean, that is actually interesting because I’ve eaten organic because I had a sister, well, I still have her, thank goodness, who is very much a hippie and hey, I’m a child of the seventies, so is she. Right? So, you know, like, I have a tomato here from my garden is gorgeous, beautiful. And it’s got a little hole there. Right. Are you really gonna find those when you go to the grocery store? But I remember when apples looked like apples instead of these perfect specimens. Right. So once these corporations saw that people were willing to pay more for organic, didn’t they change the rules?

Eric Christianson (28:24):

Well, it’s, it’s really interesting because that tomato is imperfect. Yeah. And most places would throw that tomato out. Nope. Right? Because it has a, it has a little indentation, and maybe there was some beetle had decided like, Hey, maybe I’ll make a start here and turned around. Right? Don’t know. But yes, that is a, that is an ugly piece of vegetable or fruit, depending on what you want to call it. No, it’s beautiful. I’m just saying it’s, it is beautiful <laugh>. Well, the, you know, the, the other piece of it is even if there was all the organic food that could possibly be consumed, and there was no constraints on the difficulty of growing it and processing it and making it available, people could not afford it. So that’s the other reality that food manufacturers, you know, that we’re, we’re we are designing foods. We’re presenting foods that are to achieve a certain, you know, price point and be able to find their way into people’s homes on a mass scale. And so, again, the, the, the cheaper you can make the food, obviously the more you’re gonna sell. There are more people that aren’t like Lynette, that aren’t like often my co-host Becky, who only buy organic. And now whenever I go to the grocery store, my wife as well instructs me by organic. By organic? By organic, okay. I will do the be, but I’m lucky because I can spare a few bucks here or there. But typically the price of organic is 40, 50% more than a conventional product. Yeah. So that, especially in this day and age, with inflation the way it is purchasing power really squeezed it’s difficult to feed a family on organic.

Lynette Zang (30:08):

Yes. I think people are finding it difficult to feed a family, period.

Eric Christianson (30:12):


Lynette Zang (30:13):

Organic or, or otherwise. Now, we were talking a little bit before we started filming, and this is not marked as organic, but what you told me was that there are a lot of components and ingredients that are organic. Can you kind of explain that to people as well?

Eric Christianson (30:34):

Sure. we, yes, we have very high standards when it comes to the ingredients that we use. First off, we use fresh ingredients. We use ingredients that aren’t available fresh. But when we make our food we, we actually have a, a culinary chef here. And he has been in the, some of the best restaurants, some of the best hotels, resorts here in the Reno Tahoe area where food is very, very important. And he grew up in that environment. And so he is the guy that’s creating all of our recipes. We start, take example, our homestyle scramble. Homestyle Scramble has fresh shredded potatoes. We use fresh cheddar cheese, we use fresh milk. We use butter. We use onions and red peppers and green peppers. They’re both bells. They’re not, it’s not hot. But we start without all those real ingredients. We cook it up. It first has to taste delicious to this chef’s exacting standards. Once it tastes delicious, it’s like, okay, great. We have the recipe. Now let’s put in our secret sauce, add those 40 essential nutrients that take them well above, you know, an excellent source of, of those nutrients. And, and then we mix it in there. We cook it in, so it’s actually cooked into the food itself. The nutrients are cooked into the food, and that does some really good things for you. That’ll, that’ll touch on in a second. Then we start the, the freezer process and the freeze dried process. The reason we cook those nutrients into the food, it’s unlike taking a supplement. A lot of people saying, well, I’ll just take, you know, fish pills or get my multivitamin or zinc or whatever it is. Well, you take those, those, those supplements and your body processes, ’em like, well, it processes ’em very quickly to say it, it processes ’em very quickly. And you don’t have the natural effects of what your body has been trained to do. When you smell food, your mouth starts to salivate. Mm-Hmm. <Affirmative> your stomach. The enzymes start to work. And, and it’s, it’s that idea now you’re taking the food that has all these nutrients baked into them, cooked into them part of the food. And as your, as your system digests that food, it releases the nutrients on a natural basis slowly as you digest that food, and it works its way into your system, so you capture more of those nutrients versus just taking a supplement that you then you know,

Lynette Zang (33:06):

Poop out

Eric Christianson (33:08):

<Laugh>. Thank you, <laugh>.

Lynette Zang (33:08):

I mean

Eric Christianson (33:11):

One way or another they’re talking about, it’s coming out right?

Lynette Zang (33:13):

It’s coming out all right. Yeah. there have been a lot of studies when they’ve looked at in the, the sewage how many supplements are really in there. So that is a really, really good point.

Eric Christianson (33:26):

<Laugh>, one way or another, it’s coming out, right?

Lynette Zang (33:28):

One way or another. It’s

Eric Christianson (33:30):

Yes, but you want to get it into your cells. You want it to work for you. And what we have done is the, the, our food is actually has a patented patented recipe that contains all the nutrients, again, designed to an exacting standard. The guy that designed our food, he used to be the chief scientist and developer at the Zone diet for Dr. Barry Sears. Oh. And so he’s brought that here, and we own these patents. And that’s something that nobody else is gonna be able to do now because of the way that we bring it all together and, you know, great. Now we preserve it and make it available as long-term food storage. But the recipes themselves were designed to be the perfect food before nutrient survival started. This company’s actually been in business since 2015. The idea has always been nutrient density. Yep. And, and health before healthcare. Yep. That has been our, our founder’s mantra health before healthcare. And, and it’s not just, you know, about, Hey, let’s start a company and make some money. No. You know, this gentleman had a very, very noble vision. Health before healthcare. If we can give our bodies what they need, then we can perform to our optimal, and we can be the best that we possibly can be with a sound body and a sound mind. Yep. And so we’ve taken that whole idea and we’ve just made it survival food

Lynette Zang (34:53):

That, that’s fantastic because when you have a sound body and especially a sound mind, it enables you to see more easily the truth, which is really hidden from us. Right. They don’t really want you, the powers that be, who are they? Governments, corporations and central bankers. They really don’t want anybody to understand what’s going on. Because if you can’t think clearly or you can’t perform well, you’re more dependent on the system. And therefore you’re a whole lot easier to control. You said it, it is, it is 100% accurate. This is about control. This is about dependence on a system, on on greater entities and to rob us of our ability to act as individuals, to think freely about the world around us. And instead, you know, they would prefer to have us dependent on drugs on aid, you know, you name it. And, and consuming all the sound bites that they wanna serve you. Right. And the minute that you say no, well then you’re off the system and you know, we’re gonna push you out. Right. So Right. It’s creates this incredible fear. People talk about preppers as being paranoid. Well, I’m just the opposite. Right. I’m paranoid to somebody controlling me.

Lynette Zang (36:19):

Exactly. Oh, God. Am I with you, Eric, on that one? I mean, I think it’s critically important for everybody to be as self-sufficient and independent as possible. That’s the importance of, you know, of making sure. I mean, food is the single biggest issue for people as we go through this transition. So what are you doing about your food security? Right. I love the fact that you said that you could start with three days. Doesn’t seem like enough to me, but I don’t really know how to do anything in a small way. Anyway.

Eric Christianson (36:55):

We know. Yeah. <Laugh>,

Lynette Zang (36:57):

You’re learning <laugh>, right? I was on Eric’s channel. It was a lot of fun too. And gave them a little tour via via FaceTime of some of the stuff that I was doing here. So it’s really fun. But we definitely do believe in the same thing we do. Yes. Unfortunately, our time is kind of coming to conclusion, but I wanna make sure that you tell everybody, first of all, if there’s anything that we need to talk about that we have not talked about, I’d like you to tell everybody that. And also we’ll have all of the links and everything, but how can they find you? How can they contact you?

Eric Christianson (37:40):

Sure, sure. And well, thank you. No, it’s been awesome being here and, and sharing a little bit of our story and talking about some things that are important to both of us and our respective communities as well. Yes,

Lynette Zang (37:50):


Eric Christianson (37:51):

I, I think the one thing that I would encourage folks to continue to do is to learn to, you know, open your eyes, do your own research, be smart about your preps. Be smart about how you are going to attack this idea of readiness and preparation. What we have done with our food products is, is not something we just made up. This has been, you know, research. In fact I served in the military for seven years. I was, I went to the, the military academy for four years before that. So I’m a product of the military system and as everyone I think recognizes the military studies the heck outta everything. Yeah. And so, what, what we have adopted is, honestly, it’s a standard that the military applies to the food rations that it uses for special operations Forces are most elite forces that often are the ones behind enemy lines crawling on their belly and, you know, doing our great nation’s work that we don’t ever hear about. But the food that those guys need is, is designed to a standard that we also design our food to. So the idea being, if it’s, if it’s good enough for them, if it’s good enough for Green Berets, Navy Seals, Marine Raiders, Delta okay to, to keep a sound mind in a strong body and endure through those missions, it’s gonna be good enough for folks like you and me. And so we’re really proud of that. And we call it special ops grade. Nobody else even comes close. You know, we’re packed six times more nutrients than every other survival food that’s out there. Just go compare for yourself if you’re look into, absolutely learn about what’s in our food. We’ve got a lot of great resources, but don’t settle. You know, don’t settle for empty calorie food, for dead calorie food because you’re gonna pay, ironically, other survival food. If you don’t get the nutrients that you need, you’re gonna die. So if you wanna live, if you wanna perform, if you want to be there for your family, invest in the right stuff and it’ll take care of you just like anything else. So anyway, we are, lynette nutrient And we would love to have more of your community, our community join us there. A lot of great stuff to keep folks going.

Lynette Zang (40:12):

Oh yeah, absolutely. And it is, you know, it’s the mantra food and there’s a reason why food is first, right? cause that’s the big biggest issue. But Food, Water, Energy, Security, Barterability, Wealth Preservation, Community, which is arguably the most important piece and Shelter. These are all the things that we need in order to have, not just survive something but actually thrive through it and sustain a reasonable standard of living, whether we are in crisis or even, even every day. I mean, it’s just as important to, to nourish your body properly. No empty calories. I mean, what is the point? It may seem like it’s cheaper, but you made such a valid point, Eric. It is so much more expensive, whether you see it or you don’t. But we all know we’re living through very, very unique times and it’s critically important to be prepared.

Lynette Zang (41:23):

So I hope you got as much out of this as I did. This was a great conversation. We have to do it more because it’s critically important that you understand the importance of food. And I think you know that this, look at these sizes, I mean, honestly, these really can help address a lot of people that don’t have the capacity to grow, right? And it’s all about layers. So I can guarantee you all, and I’ll show you when I go up to the, the bug out location the next time, you know, I’ll show you the layers of food, but this is part of my personal layer of food and I want you guys to know that. And while you’re out there, please be safe. Bye-Bye.






  • Lynette’s mission is to translate financial noise into understandable language and enable educated, independent choices. All her work is fact and evidence based and she shares these tools openly. She believes strongly that we need to be as independent as possible and at the same time, we need to come together in community to survive and thrive through any financial crisis.

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