By John A. Heatherly, Author of The Survival Template
photo by spentrails
Many, when storing food for times of need in the future, stock up on wheat, flour, rice, corn, sugar, etc …, and they do it for good reason. All of these, when stored properly, have a long shelf-life and can provide carbohydrates for sustenance when needed. So what about sources of fat (canned butter, oils)?
For me, personal experience, as well as outside research, confirms the importance, dare I say the SUPERIORITY, of a diet that emphasizes fats above carbohydrates.
Here is a scenario: Something horrific happens (for example a natural disaster, disruption of food supply chain, or war) and groups of people are forced to live off of food stores. A number of studies indicate that a high-fat diet promotes physical and mental health far better than a high-carb diet, even when daily caloric intake is the same when comparing the two.
In my case, I am happier, leaner, and more physically fit with a diet that is high in fat and protein, and limits carbohydrates (especially flour, sugar, and rice.)
In closing: This TIP recommends the storage of high-carbohydrate food sources, for the reasons listed above. It is more important, however, to have sources of fat available, as it is my belief that in a time of crisis, fats offer “more bang for the buck.”
What are your experiences and thoughts on the fat vs. carb debate, as it relates to food storage?
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