By Vernon G. Vernier, M.D., a.k.a. These are two-thirds of my dinners. About weekly I drop a Meals Ready to Eat main dish into the hot water to heat and then eat it from the package accompanied by the other dishes. Freeze-dried entr es, especially chili, about one per week, are good.
Portion size is important.
I have calibrated these for myself. Then I filter my water. I also carry some salt for seasoning and electrolyte depletion. I carefully wash dishes and store them covered. It is necessary to wash water bottles at least weekly with hot water, brushing to avoid black mold spots.