Adapting Food Storage to Where You Live,
Your Budget, and Your Diet Restrictions
common misconception among those who are starting a food storage plan is that
specific foods must be included if you are going to be obedient to the counsel
to have food storage. That idea often refers to wheat and, now, even freeze
dried foods and powdered eggs. That is not true, though some foods are
specifically recommended because they are good sources of nutrients, store well
and are, usually, widely available at reasonable prices.
What if itís hard to find traditional long term storage
foods? What if they are too expensive for your budget or, for health reasons,
you cannot eat many of them? Are you wrong to store something different? Not if
you store a nutritionally balanced supply of food that meets your needs and
circumstances and can also be stored long term.
First, letís discuss the general recommendations and
why they are important nutritionally.
The recommendations for long term storage are general
categories not specific foods. They are
grains, legumes, milk,
fats, sugars and salt. In 1978, The Church of Jesus Christ of Latter-day
Saints in the booklet
Essentials of Home Production and Storage recommended 300 pounds of
grains, 60 pounds of legumes, 75 pounds of powdered milk, 60 pounds of sugars,
20 pounds of fats and 5 pounds of salt per person for one year. In 2002, a
letter signed and issued by The First Presidency of the Church recommended a
second option of 400 pounds of grains, 60 pounds of legumes, 16 pounds of
powdered milk, 60 pounds of sugars, 10 quarts of fats and 8 pounds of salt per
person for one year. The current recommendation on
is 25 pounds of grains and 5 pounds of legumes per person per month or 300
pounds of grains and 60 pounds of legumes per person for one year. Other items
such as oil, sugar, milk, salt, baking soda and foods containing vitamin C and
other essential nutrients can be added. The reduced number of categories from
six to two is a result of addressing a world wide church population.
If you understand what each food category contributes
to the diet, you will understand its importance to the overall plan and the
advisability of adapting each category to your circumstances. Whole grains are a
source of carbohydrates, B vitamins, fiber, protein, phosphorus and iron.
Legumes are a source of protein, carbohydrates, fiber and thiamine. Milk
provides protein, carbohydrates, calcium, riboflavin and phosphorus. Grains,
legumes and milk all provide a variety of vitamins and minerals in varying
amounts. The only vitamins missing are vitamins A and C unless you sprout
grains, store amaranth or have vitamin A enriched milk. Fats provide fat and a
small amount of vitamin E. In addition, butter also provides some vitamin A.
Sugars provide carbohydrates. Molasses and honey also provide some trace
minerals. Salt provides sodium.
You can choose specific foods in each of the six
categories that fit your circumstances of availability, cost and health
requirements and have nutritious long term food storage. You may have to search
for different sources than others use for supplies but you can still have a
varied and interesting food storage program.
Decide what you can afford to
order and have shipped, if
anything, but also research what is available locally in grocery stores, health
food stores, food co-ops, farmersí co-ops, farmersí markets, local farms, Amish
LDS home storage center, restaurant supply houses and wholesale clubs. The
options available locally for most people are increasing making food supplies a
lot easier to replace when they are depleted. Sales on smaller quantities at
local stores are often less expensive than buying bulk. Remember to compare cost
per unit measure (ounce, pound, etc.) and include the cost of shipping when
comparing items ordered and shipped to locally procured items.
Determine how the six categories can fit your diet
restrictions. If you are
donít store wheat and other gluten containing grains. Store grains that are
gluten free. If you are allergic to
cowís milk, store powdered soy milk or other milks available in shelf stable
boxes. If you are diabetic, store accordingly. If finances allow, consider
storing foods you canít eat but could be easily shared with others. Wheat, rice
oats, legumes, sugar and salt have a very
long shelf life when properly stored. They can be shared with others when
the need arises and they will allow you to reserve the foods you are able to eat
for yourself. Donít forget the need for sugar and salt in home canning, either.
Using the recommended amounts and kinds of food for
long term storage as guidelines to adapt them to your location, your budget and
your diet restrictions will allow you to have a varied, interesting, affordable
and nutritious food storage program.
for a basic food storage worksheet to help you adapt the general guidelines to
your specific circumstances.