Last week I posted an article about helping children adapt to changes in their food. Today we’ll cover some strategies for adults that may come in handy as we embrace the ever-increasing food shortages and skyrocketing inflation.
Recognize that manufacturers put additives in convenience foods to make us eat more. Most of us have already eaten too much and need to reduce the number of calories consumed. Homemade foods will satisfy hunger and cravings more quickly. A lot of people can knock out a super-sized order of McDonald’s French fries all on their own without any trouble. On the other hand, in my family I can fry up a quart of home-canned French-fry cut potatoes and it will satisfy six of us easily. They’re delicious—way better than McDonald’s fries ever dreamed of being, and yet we can be truly satisfied with far less.
Make sure you’ve got plenty of salt and pepper. Food manufacturers add way too much salt to their products. They do it because salt is a cheap flavor enhancer. While we don’t want to add as much salt as the commercial manufacturers do, we absolutely have to have some. Several centuries ago, pepper was the basis of the spice trade. It and spices like cinnamon and nutmeg were worth their weight in gold. None of these spices can be grown in the US, except the very southern borders of the country. Stock up while you can.
Store the forms of food you will eat. Whether you want fresh, frozen, dehydrated, freeze-dried, canned, or powdered will vary from one family and food to the next. We absolutely loathe most canned vegetables here. It’s probably the greatest challenge I have storing food for my family. (I keep pushing for a greenhouse or a freeze-dryer.) We have a few cans of freeze-dried veggies and a lot of dehydrated. There’s no point in storing canned green beans or peas. Death first. Dehydrated spinach sounds awful, but some like it in green smoothies. We prefer to powder it and use the powder to color tortillas for wraps.
Cheese is generally best fresh or freeze-dried, but I’m also pretty happy with grated Parmesan cheese in plastic. And cheese powder is fine in soups.
Dehydrated pineapple chunks? No thank you. Dehydrated pineapple strips or pina colada fruit rolls? Yummy! We like apples fresh, canned or dehydrated. Freeze-dried apples are expensive and do nothing for us. Peaches—we’ll take them in any form.
Focus on what you foods you can have. Recognize that there are some things you will have to do without. I have yet to find an acceptable fresh cream cheese substitute. The powders from various preparedness vendors that I’ve tried have been nasty. I’ve tried DIYing a replacement from yogurt, and it just doesn’t work for us.
ADAPTING THE EYES
Visual appeal is a big part of taste. In our family, fresh foods just look more appetizing. Frozen is next, but we don’t plan on being able to use the freezer in a long-term collapse. (We can run the generator for it for a week or so, enough time to pressure can all the meat.) Freeze-dried foods usually look pretty good, especially the fruits. Then canned. Make sure you store the foods that look good to you and learn how to make them look better.
Add a little oil. A little extra oil in frying makes food shinier and more appealing and can enhance flavor.
Dim the lights or use candles. Not only will food be a little harder to see, but candlelight adds an air of excitement.
Garnish. While Mickey Mouse pancakes go over well for children, adults need a different approach. Adding garnishes is something a lot of us have gotten away from in our busy lives. However, adding even a sprig of parsley or rosemary or maybe some mint leaves enhances the appearance. (And they can aid digestion as well.) Perhaps a sprinkle of sesame or poppy seeds.
ADAPTING THE BODY
Dietary changes don’t just involve the taste buds. Some changes affect our digestion as well. Transitioning from a typical American diet is going to be rough for some. If your food storage plan involves these items that you don't currently eat, start now with making a gradual change.
Beans. Beans cause intestinal discomfort and gas in those not accustomed to eating them on a regular basis. It’s because they lack the intestinal flora to digest them properly. Instead of buying a huge supply of Bean-O, most people will be just fine once they start to eat beans at least once per week to maintain the proper bacteria in the gut for digestion.
Wheat. Making the transition to whole wheat can be a little rough as well. Some people do better with white wheat than red wheat. Others just need a very gradual transition. I’ve read more than a few times that some individuals feel better with organic wheat. Sprouting wheat makes the starches more easily digestible.
GRADUAL CHANGES
For the best results, make changes gradually if possible. Slowly substitute whole wheat flour for white flour. Add beans to the diet once a week. Don’t go cold turkey. Whatever you do, do not tell yourself or others that you will be happy to eat anything when you are hungry enough. It’s just not true. You’ll only be adding stress to already stressed-out people. In other words, don’t waste money on food you and they won’t eat. Instead, use that money to buy better stuff you will eat.
Links to related posts:
Adapting Children’s Taste Buds
12.03.20
