Store What You Eat and Eat What You StoreNovember 23, 2012 by Melanie Swick | Be the first to comment »
Don’t get the wrong idea; I’m not knocking people who stockpile truckloads of beans (or rice, or wheat, or whatever else you buy in bulk). If you have the means to buy hundreds of pounds of a particular food, and the room to store it, by all means do so, but only if it’s something you’ll actually eat on a regular basis.
The mantra I live by when it comes to food storage is “store what you eat and eat what you store” for two reasons.
- There’s no point in buying food that you know you’ll never eat. Sure, it may feel good to know you have enough food to last your family through an entire year, but if you’re buying something you hate, thinking “If things get really bad, and this is all there is, I’ll eat it,” you’re wrong. You might—at first. But you’re going to get tired eating the same food day after day, especially if you hate it to begin with. Before long, you’ll find yourself reducing the amount of food you eat, or even skipping entire meals, which has a detrimental effect on your energy, mood, and immune system.
- All food loses nutritional value, and over a long enough timeline, nearly any food will have either lost all nutritional value, or spoiled. This is why you need to rotate your food supply on a regular basis. Using the First In First Out (FIFO) system, eat your oldest food first, while continuing to add to your stockpile; preferably adding a surplus each month. This will ensure that you always have a ready supply of nutritionally rich food. This includes even your items with the longest shelf life, such as beans, rice, or freeze-dried foods.
It’s critical not to fall into the trap of buying supplies just to have them; in a real emergency situation, you’ll need to have exactly what you need so you can not only survive, but also thrive.