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(NaturalNews) With the recent surge in food prices it makes sense to buy foods that last and to obtain a bulk discount. However it is pointless to stock up on unhealthy food. During an emergency, having enough snacks won’t increase the odds of survival. So what are some of the best foods to stock up on? The keys to consider are: shelf life, bulk price and nutritional content. This article will explore some of the best options.
Top 4 Packaged Foods to Store (Indefinite shelf life)
1) Jarred Raw Nut Butters - Sesamum indicum (Pedaliacea), Arachis hypogaea (Fabaceae)
Having peanut butter, almond butter and sesame tahini (sesame seed butter) will provide for many recipes and a concentrated protein source that is easy to prepare. $5.00 per pound.
2) Canned Tomatoes - Solanum Lycopersicum (Solanaceae)
The amount of Lycopene, the key phytonutrient in tomatoes, actually becomes more bioavailable when they are canned. Canned tomatoes can be used to make homemade pasta and pizza sauce along with chili. $1.25 per pound.
3) Canned Beans - Cicer arietinum (Faboideae), Phaselous vulgaris (Leguminosae)
Having cans of black beans, red beans, chili beans and garbanzo beans handy supports a variety of complementary sources of complete protein (when served with rice). Garbanzo beans are the key component of hummus. They are available in extra large 25 ounce cans and even 108 ounce cans. $1.15 per pound.
4) Canned Sardines - Harengula jaguana (Clupeidae) (Unsalted, in Spring Water)
Sardines are whole organisms with lots of healthy Omega-3 oil. Sardines offer a complete protein source along with trace minerals. The healthiest ones still have the bones. Small fish like sardines contain far less mercury than tuna. $2.00 per pound.
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Top 4 Bulk Grains to Store (2 year shelf life)
1) Brown Rice - Oryza sativa (Poaceae)
A staple grain, brown rice is cheaper than white rice and while it doesn’t taste as good it is a health food versus a junk food. A blend of brown and white rice is the ideal for both health and flavor $1.25 per pound.
2) Spelt flour - Triticum spelta (Poaceae)
Having the ingredients to make bread dough will provide for many recipes. It is important to keep flour sealed in water tight containers to keep out moisture and insects.
3) Popcorn - Zea Mays Everta (Poaceae)
Cooked on the stove top, fresh popcorn beats any snack from a bag and is a great source of fiber. Ideally one will buy organic as popcorn is one of the most pesticide-laden foods and might be GMO corn. Store in air tight containers to preserve freshness and keep out bugs. See recipe below. $1.26 per pound.
4) Dried Peas - Pisum sativum (Papilionaceae)
Dried peas are a great source of protein and if mixed with rice provide a balanced meal. Dried peas can be cooked with ham hocks or soup bones to make soup.
NOTE: Bulk rate is for 25 lb bag. Store grains in sealed containers or they will become host to bugs. Observe grains carefully before using.
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Top 4 Protein Sources to Store (6-12 month shelf life)
1) Raw Milk Cheese from Grass Fed Cows - Bos taurus (Bovidae)
Raw milk cheese gets better with time and is a complete food, meaning you could survive and thrive consuming absolutely nothing but raw milk cheese! It should be aged 60 or more days. Buy it in one big piece if possible, and keep it at about 44-48 degrees (F). Keep an eye on mold growth, and if small spots develop just scrape them off. If the cheese has come in contact with plastic it should be scraped off as it will absorb the taste and chemicals in plastic. $8 per pound.
2) Grass Fed Beef and Lamb - Bos taurus (Bovidae), Ovis aries (Bovidae)
If purchased in bulk grass-fed beef costs as little as $3 per pound and lamb for as little as $5.25 per pound. It can be canned, frozen, or divided up. The bones are even cheaper and can be used to make nutrient dense stock. See the product review for Grass fed Beef and Lamb for details on buying meat in bulk. $3-$20 per pound.
3) Free Range Chicken - Gallus domesticus (Thesienidae)
Whole chickens with the organs are essential for providing long term health via chicken soup. They keep for long periods in the freezer. They can provide several different meals. For quality chicken, the lard is useful, and the skin is healthy to consume. Chickens can be stuffed with leftover (dried) bread scraps, the chicken organs fortify the gravy with nutrients, and the bones can be made into soup. Not to mention the meat itself. Leftover bone scraps can be composted or ground up for pet food.
4) Miso soup - Glycine max (Fabaceae)
Miso soup is extremely concentrated and provides a great source of protein. Miso is a fermented food that contains living enzymes. One or two tablespoons of miso paste make a whole pot of soup.
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Is Saving Money Hoarding?
Some people consider stocking up on food to be “hoarding”, imagining that this causes a shortage and price increases. Perhaps this makes them feel better about the fact that the only food they have is 2 liters of Diet Cola, a half-eaten Italian sub and a frozen burrito. In reality there is no world food shortage, but a delivery shortage, and the illusion of a shortage created by having too many U.S. dollars in circulation. Ideally, everyone would store enough (non-GMO, royalty-free) seeds to plant every fruit, vegetable, spice and medicinal herb that will grow in their area, and enough long-term storage food to last about one year (or until they can grow and harvest their own seeds from scratch). While some may not have land, the seeds will still hold value during a food emergency and they can be used to barter for food with those in the opposite situation. One should start learning how to grow a garden even if it requires using 5 gallon buckets.
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Recipe for Stovetop Popcorn
It's amazing how few people today have ever made popcorn without the microwave. Microwaved popcorn is often made with hydrogenated oil, contains toxic diacetyl in the butter flavoring, cooks packaging material residues right into the food, and produces more plastic waste. Meanwhile popcorn can be made on the stovetop in the same amount of time, high quality organic palm oil and coconut oil can be used and then real butter and sea salt can be added. These oils contain healthy Omega-3 fatty acids and are solid at room temperature so they can absorb more heat. Here is a recipe to make real popcorn:
Ingredients:
* 1/2 cup organic popcorn
* 1 Tbsp organic palm oil (and/or coconut oil, high oleic sunflower or safflower oil)
* (option 1) 2 tsp sea salt and 1 pat of unsalted, biodynamic, cultured (or raw) butter
* (option 2) 1 tsp kelp (or dulse) with 1 dash of cayenne pepper
* (option 3) 1/2 packet of organic powdered cheese
Instructions:
* Heat oil on high in a large stainless steel pot (steel, cast-iron, or glass only - avoid non-stick).
* When oil starts to smolder (about 60 seconds) add popcorn, which ideally forms a single layer.
* Shake pan back and forth to keep popcorn moving or it will scorch.
* When first kernel pops, cover and keep shaking, lowering temperature to medium-high.
* When popcorn has thunderous popping rate, you can turn off the heat but continue shaking pot.
* Crack lid slightly to allow steam to release (watch out for escaping kernels).
* When popping rate slows to less than 1 per second, pour popcorn into large paper bag.
* Add pat of butter to now-empty pot where it will melt from the heat (for extra, add some olive oil).
* Add popcorn and dry seasonings to paper bag and shake well.
* Pour popcorn into large serving bowl and top with melted butter.
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References
Support your local farmers market and buy organic if possible.
Thanks to Tropical Heat's Organic Market in Lake Mary, FL for delivering above grains.
About the authorNeil McLaughlin is a computer scientist specializing in 3d graphics and simulation. He can be reached at naturalnews461 (at) yahoo (dot) com.
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