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Friday, September 27, 2013

Appetite Fatigue and your food storage plans

Have you ever made a large meal and "enjoyed" the leftovers for several days?  But, by the third, fourth, and fifth day you groan when you look in the fridge and realize that your next meal will be one you've already had several times this week.  Now for those of you with teenagers in the house you probably think this sounds like a dream - but that feeling you get when you've had the same meal over and over again can be a real problem when it comes to food storage and planning. It's called Appetite Fatigue and it's real. Simply put it is the body or minds very real reaction to eating the same food or groups of food over and over again. 

Growing up each school day we ate oatmeal or germade for breakfast.  For lunch we had peanut butter and jam, peanut butter and honey or baloney.  While I will eat oatmeal as an adult the fact that I disguise it at an almost 2:1 ratio with brown sugar is probably the secret to my success.  But I haven't taken a sandwich to work more than a few times a year in my adult life.  While my oatmeal fixing methods and my personal ban on the ubiquitous sandwich is a bit inconvenient and a bit funny, it's not so funny when it comes to planning our personal food storage. 

Imagine being in a situation where you are relying solely on your food storage, whether from unemployment, disaster or any other reason and physically not being able to bring yourself to eat the food you have stored.  Not good.

This week at work I had the opportunity to talk with a man who was interested in building a food storage plan and implementing it for his family and extended family.  As he was interested in buying food over making it himself, I first mentioned THRIVE to him as an example of one way to plan and store food for the long term.  (Much of their product comes in #10 cans and is either freeze dried or dehydrated.)

I then introduced him to the food bucket called Chef's Banquet - the ARK, which is ready made meals sealed in mylar pouches in a sealed food grade bucket.  His eyes lit up and he said to me, "I'll just take enough of these."  We were both rather startled when I grabbed the bucket back and blurted out, "you can't!"  I guess I feel rather strongly about the topic of appetite fatigue, which is probably why I'm writing about it here.  I did take the opportunity to explain about appetite fatigue and how a mixture of foods or food products are your best way to combat this problem.  Putting 20 ARKs in your basement is a great way to take care of a large portion of your storage, just round it out and store some other foods as well so you have variety and choice. And in my case be sure to store a few extra bags of salt and vinegar chips!

I have a sister in law who writes out on a calendar a month at a time what they are having for supper.  I've always been fascinated by this because I can't decide morning to morning what to have for breakfast so skipping it is always a high possibility for me.  The meals on her calendar aren't law, she mixes things up a bit or enjoys leftovers when they happen but it is a great working guide for their family and if she is working a late shift and isn't around to make supper my brother takes over in the kitchen and follows what his wife has written down (this amazes me by the way and is pretty cool to see).  Quite frankly I enjoy looking at her calendar and sometimes try to plan my visits to them by what they are having for supper.  Typical little sister stuff, right?  (And in my defense I'm always up for bringing a salad or dessert.)

Avoiding appetite fatigue is easier than it sounds and only takes a bit of work.  Most of us are already doing it in our day to day lives without realizing it.  So why would we think that when it comes to our food storage plans that storing large amounts of grains, beans and legumes that we've never eaten and really hope not to eat would be any sort of solution?  Just continue with your food storage plan like you do for your daily food intake - where possible.  Some of the ways many of us are already using to create variety and nutrition in the food we eat and store are: canning your own food, dehydrating it, freezing it, using salt, smoke or jerking your meat, buying freeze dried or bulk food you already eat.  Ready to eat meals are also a great addition too.

At the core of the issue here is the old saying "store what you eat and eat what you store." 

This post by Deanna from Briden Solutions - Proudly helping Canadians obtain high quality Survival supplies.

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