It’s time for me to live up to some of my promises. One of my commenters graciously welcomed me back and said she was looking forward to hearing about some of the topics I listed as “coming up.”
Uh. Oh. Unfortunately, once again: this post isn’t in the list of promised posts in the sidebar. I have failed again! But somehow, food just seems to keep bubbling up to the top of my favorite things to write about.
When looking at most prepper sites, what are the recommendations for food storage, specifically? Well, the old saying “beans and bullets” is a start (well the beans part is), but often, the next recommendation is for wheat. Lots of wheat, with a manual grinder thrown in. Rice, millet, corn – lots of corn, too.
Double Uh. Oh. We don’t eat wheat, rice, millet or corn. We haven’t eaten any of these foods in 10+ years and while I’d rather live than die, why not keep in mind what we really eat and store that? Because after all, what would be the purpose of wasting space on food that we know we wouldn’t eat?
My husband and I live a low carbohydrate lifestyle, by choice. We find foods that are high in carbohydrates, particularly grains and sugars, to cause us to be sick and fat. Who wants to be sick and fat? So, we don’t store them, but given that meat is expensive and most low carbohydrate vegetables are not high in calories, what should we store that will give us a high-enough source of calories that 1) won’t make us sick and 2) last a long time?
What we have concentrated on, to date has been
– meats, including chicken, beef (mostly frozen, but some canned), and fish. Variety things like vienna sausages (for hubby only) and anchovies, sardines, herring.
– low carbohydrate vegetables like tomatoes, green beans, and mushrooms, with an occasional root vegetable like beets thrown in.
– meat substitutes, like peanut butter (this would be much more successful if I stayed out of the peanut butter and actually allowed it to accumulate)!
– milk and milk substitutes. I love, double-love evaporated milk. I tolerate skim milk powder, but I have also found a brand of whole-milk powder that is more satisfying
– condiments, including cocoa, water flavorings, low-carb catsup, though I can make this myself, some artificial sweeteners, and various freeze-dried coffees.
Of the higher-carbohydrate selections, we have no-sugar-added fruits and some rolled oats, though not many. (Again, this is a nod to my preferences – I love raw oats). We also have a few dried and freeze-dried fruits.
Somehow, it doesn’t seem as though we have enough, though lower carb foods are remarkable in that they suppress hunger in a way that sugary, carby foods can’t.
Do any of you live a similar low-carbohydrate lifestyle, and if so, what foods are you storing? If you store high-carb foods, what has been your thought process concerning storing these foods?
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