The 3 Most Important Things to Know About Healthy Food Storage
– by Karen Lee
Acquiring nutritious, chemical-free food on a regular basis can be a real struggle, especially when you consider that we are constantly being bombarded with food that has been glued, flame retarded, genetically mutated, Rounded Up, sprayed with Monosodium Glutamate, pumped up with hormones, dumped on with thousands of chemicals, rubberized, irradiated and preserved with the likes of formaldehyde. (Hey, if it works for dead people!)
Are you freaking out yet? With more than 80,000 chemicals in the environment, how can we possibly beat the odds? And what has this got to do with food storage? Can’t we just store some Spam, canned soup, energy bars, and some pop tarts and be done with it?
Why Should We Stock up on Healthy Food?
Some people think that storing food is something for the doomsdayers, or those who have hidden themselves in the backwoods somewhere like the Ozarks. Although we could certainly learn a thing or two from those who have achieved this fame, that is not what I have in mind.
In our grandparent’s day, people grew gardens, had root cellars, built chicken coops, put up food for the year and survived on a relatively low budget.
The Native American Indians learned how and perfected the art of preserving food under the harshest of conditions. They were prepared for the hard times ahead as they traveled the land and survived the winter. The Havasupai tribe that lives at the bottom of the Grand Canyon even had acres and acres of well-cultivated gardens.
We, on the other hand, go to the supermarket. Yes, it is very handy, but have we become too dependent on it? For instance, if for some unforeseen reason the transportation system shuts down, most of the supermarkets only have enough food in their warehouses to last three days. People will instantly make a run on these stores, loading up their carts with as much as they possibly can. (Have you ever seen the video footage of WalMart on black Friday?)
I can personally tell you that having a bit of extra food put away is like manna from heaven. During the 70’s the country was hit with a recession and my husband became unemployed for quite some time. Well-meaning neighbors brought us some extra goods from their basement supplies; rice with a few bugs for protein, some old beans, and various canned goods. I was grateful for their kindness; however, I was even more grateful that I had a few buckets of oats, peas, and rice of my own. (Seriously, I didn’t want to have to eat bugs).
Right now, statistics show that world food prices went up 30% or more last year alone. Does that mean that all food sky-rocketed to the top of the list? No, but price hikes that instantly caught my attention were, cheese, bread, apples, eggs, and wheat.
“Inflation is 100% certain!”
Maintain a healthy body now, as well as during stressful times.
Six Ways to Keep Nutrients In and Toxins Out
Many of the “storage foods,” we are familiar with contain the same toxic ingredients as regular processed food. Knowing a few of the ins and outs of obtaining healthy food right up front will be a real asset when looking at a food storage program.
First. Stay away from processed food. At least 75% of processed food contains GMO’s, which do not have to be listed on the label. They also loaded with toxic chemicals.
Second. Buy certified organic whenever you can. Look for the USDA sticker on the food or package. This means that it can’t be grown using genetically modified seeds, it can’t be sprayed or grown with toxic pesticides, fungicides, and herbicides, or irradiated like a cancer patient. More care is given in the growing of organic foods, right from the start.
Third. Buy close to home. Farmers markets, local farmers, health food stores and coops. Ask questions about the growing standards when you can. Buying in bulk and repackaging for storage can save you dollars.
Fourth. Read labels to find ingredients. Even some organic foods, (especially in packages or cans) have forms of MSG. Sugar, soy, and high fructose corn syrup are some to watch out for. Learn how to spot the villains in your food!
Fifth. Find some good online food sources. Depending on your location, you could be facing the impossible when it comes to finding healthy, shelf-stable food.
Sixth. Most storage food should be rotated out to prevent waste. That is another reason we don’t want junk in our storage. We would be forced to eat it on a regular basis.
5 Things to Consider When Starting Food Storage
Here are some things that you can consider for an entry into the world of food storage. These can be rotated very easily, especially if you pack them in small containers.
One. Try adding a few super grains to your diet that would be new to you. Masses of people have allergies to wheat and don’t even know it. Spelt and Kamut are non-hybridized grains which can be easier on the digestive process. Buckwheat, millet and quinoa are alkaline grains that can help balance the ph levels in your body. Many grains can be stored for eight to ten years, while the storage time on wheat can be infinite if stored in oxygen free containers.
Two. Beans, you say? Yes, they are loaded with protein and fiber and great for those on a budget. There are many great recipes easily found online with just a click of the finger. An excellent ayurvedic recipe I recommend is called “kitchari.” Made with rice, lentils, veggies, spices and ghee, it contains a variety of amino acids and can be very effective in healing the digestive system. The 10 year shelf life of beans makes them easy to store.
Three. Sprouts are alive, full of nutrients and simple to grow. Sprouting can increase some nutrients up to 600% or more. (Not to mention, they are easier for the body to assimilate.) If you haven’t tried sprouting, now is the time to start. Did you know that the shelf life of some sprout seeds can be increased up to four or five years if stored in the freezer? Stock up on the sprout seeds now.
Four. Just a quick handful of nuts and seeds can provide vital nutrients. You can also learn how to use them to make nut milks and butter. (I promise it is easier than you think.) Nuts and seeds can also be frozen or stored in oxygen free containers for longer shelf life.
Five. Experts recommend that you eat pink Himalayan salt. Since ordinary table salt has had the life zapped out of it, it is actually a toxic food. On the other hand, Himalayan salt contains over 84 elements found in our bodies. No contest here. If you end up living on food storage for some period of time, many minerals may be lacking in your diet and this can be a valuable asset to have. Salt can also be stored indefinitely.
Where to Learn More About Healthy Food Storage
If you are planning on investing in a stock of food, I can offer some help. Both my books, Healthy Eating for Tough Times…and Healthy Food Storage Guidebook will offer you valuable information to make it easier for you to make good choices. What is unique about these books, from any others, is that they focus on a healthier, informed way of eating and storing.
Healthy Eating for Tough Times focuses on the kind of food we should be eating, as well as information on GMO’s and chemicals. It acquaints you with sprouting, superfoods, and supplements that will help build immunity and will be beneficial under stress. It gets you in the mindset for obtaining a delicious, nutritious food storage program.
Healthy Food Storage Guidebook helps you implement this information in your storage program. It contains information on the basics, (what you would need to survive) what you need to add to it, nutritional charts, information of the chemical-free foods that we don’t think of, how to store food properly, and other emergency supplies. There are also 10 pages of resources/online retailers in the back to help you find these items.
Being educated is the first step to getting it right; otherwise, you may just give up early on. You could also end up with a lot of wasted food and money. The important thing is to know your goals and understand why you are motivated. So stay optimistic and secure your confidence by being prepared. Please visit our website at www.healthyfoodstorage.com to begin your journey.
“The universe isn’t ready to go into survival mode, but it is ready for frugalness, self-sufficiency, and sustainability.”
Karen Lee is the author of Healthy Eating for Tough Times and Healthy Food Storage Guidebook, and retains a website with her son Ryan at healthyfoodstorage.com. Both are dedicated to the purpose of educating people on the current food system with a hope that the information they provide will instill change.