Are You Putting Healthful Storage Food in Your Survival Pantry?

What you eat in a crisis situation could make or break your health. Whether it’s a lights out situation for a day or two after a major storm or survival during a total grid down scenario, you’ll want to eat foods that won’t make you sick.

That’s especially true if you’ve got medical issues like diabetes, celiac disease or lactose intolerance.

This was the topic of conversation with Donna Miller of Miller’s Grain House when I was a guest on her show, Your Preparation Station. View my post about it here.

This is such a vital subject, and I wanted to be sure to bring more information about it to you. So Donna was my guest on DestinySurvival Radio this week. We covered a lot of ground, but could only touch on a few high points. It is a broad subject after all.

I’ve known Donna for some time now, and believe me, she offers guidance you can use. She has personal experience with benefits of the alternatives to the processed food diet so many of us are accustomed to eating. She’s an advocate for eating real, wholesome food.

Donna practices what she preaches. As she’s said before, she likes to play with her food. And every time she talked about something she’s made for her family, it made me want to have a taste of it for myself.

Her suggestions are practical, too. For example, make your own nut milk if you can’t handle dairy products. Try alternative whole grains, like popping corn, , oats, quinoa and millet.

Use herbs and spices to season food so you can cut down on salt. Donna finds a book called The Flavor Bible to be very helpful for doing this.

While we talked some about storage food options, it’s essential to consider as many options as you can. Have a garden. Can or dehydrate some of the produce you grow.

Grind your own flour. Make your own bread. Doing that made a big difference for Donna because she doesn’t have the unpleasant reactions she’s had when eating foods containing processed wheat flour.

What you grow in your garden may depend on your climate and general growing conditions. You probably have your own vegetable preferences, too. Donna suggests, if you can do it, grow berry bushes and fruit and nut trees so you’ll have low maintenance, ongoing sources of food.

I love having so many ready made storage food options these days, too. The storage food industry has made a lot of progress in the past several years. But if you’re like me and aren’t fond of some of the entrees available, get pouches or cans of single items. There are plenty of choices for vegetables, fruits and meats.

I’d recommend freeze dried meat over TVP (textured vegetable protein). As Donna notes, TVP and other soy products go through a lot of processing to make them the way they are.

A good rule of thumb for healthful storage food in your pantry is, the less processing it’s gone through, the vetter.

If you’re diabetic or simply want to cut down on carbs, go with a diet that’s higher in protein. Donna recommends balancing protein with whole grains. That’s because they contain carbohydrates which digest more slowly and cause less blood sugar fluctuation.

Donna and I agree with Doctor Prepper’s philosophy. Store what you eat, and eat what you store. She says not to wait until an emergency or crisis hits because you don’t want to be in the position of needing to get familiar with what you’ve stored.

If you’ve wondered how you’ll manage your own proper food intake during stressful times of crisis, you’ll want to listen to our discussion on DestinySurvival Radio for May 3, 2012.

Also, be sure to subscribe to Prepare Magazine and get a free subscription. Donna and her husband are very much involved in publishing this magazine to encourage you along your preparedness journey.

 

Author: John Wesley Smith

John Wesley Smith writes and podcasts from his home in Central Missouri. His goal is to help preppers as he continues along his own preparedness journey.