Monday, July 14, 2008

Day 106- Nutrition Bite

Building a Healthy Food Storage
First, build a small supply of food that is part of your daily diet. Purchase a few extra items each week to build a one-week supply of food and gradually increase your supply until it is sufficient for three months. These items should be rotated regularly to avoid spoilage. Also, nutritional quality and taste decline over time, depending on the original quality of the food stored and how it was processed, packaged, and stored. Second, gradually build a supply of food that will last for many years and will sustain you in an emergency; such as wheat, white rice, and beans. These items have a shelf-life of 30 years or more when properly packaged and stored in a cool, dry place. A portion of these items may be rotated in your three-month supply. Below is a list of the shelf-life of some foods:

Food New "Life Sustaining" Shelf-Life
Estimates (In Years)
Wheat 30+
White rice 30+
Corn 30+
Pinto beans 30
Apple slices 30
Macaroni 30
Rolled oats 30
Potato flakes 30
Powdered milk 20
Carrots 20

Sugar Preacher's Experience
I haven't been in an emergency that required the use of food storage. However, I've heard stories where people in financial difficulty lived on food storage for several months. I think it is wise to gradually build a food storage, especially with the economy faltering. Eating from scratch is healthier than eating processed foods from the local grocery store. Also, learning gardening skills can be helpful in a crisis. Plus, you will receive the added nutrients from fresh produce.

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