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6 Problems with Food Storage

April 15, 2019 3 min read

Have you ever wondered why your food storage never seems to live up to its promises? Below we share some major issues that happen with your food. Knowing the difference in what to buy can save you hundreds of dollars of wasted food.

    1. #10 Cans

This form of storage has to be one of the worst ways to store your food. Metal cans have a propensity to become an oven very quickly. Whenever you add heat to preserved foods it starts to break down the oils and everything inside the can. Another issue you will encounter when storing your food in these cans is moisture. Water and metal do not mix well! Warping and rusting will often take place, causing fractures in the cans and exposing the contents to oxygen, which essentially destroys whatever is stored in there.

#10 can

    1. Soy Bean Oil

Soybean oil is one of those nutritional contradictions. It is true that there are several benefits to soybeans themselves, but once they are processed and the oil is removed, most of the nutritional benefits are taken away. A large issue with Soybean oil is the fact that it has a chemical in it that mimics estrogen; as a result, testosterone levels are reduced. In men, this can greatly diminish his overall health in more than one way. Here is another article that helps to explain soybean oil

    1. Coconut & Other Oils

Many companies use a variety of different oils in the production of their food. What most companies don't do however is use the best ones. A lot of the time they will use Soybean oil like we mentioned earlier. One of the main issues with several oils is the stable shelf life length. For example, soybean oil only has a stable shelf life of about a year; however, it is recommended that you store it for a few months only. This principle applies to most other oils. There are a few exceptions to this rule however. Coconut oil is known to last for several years even beyond its estimated shelf date. Palm oil is another of these exceptions as it has a unique preservative property that increases its shelf like by several years without adding any flavor to it.

    1. Packaging

Proper packaging is essential to the longevity of the food storage. There are several factors that go into packaging your food properly some people don't know where to start.

  • We use Poly-Mylar for its thickness and durability. It allows for flexibility in storage and is waterproof.
  • The use of a silver packaging that would reflect any light away as opposed to black which would absorb it and cause the contents to heat faster.
  • Machine packaging - we have found that many manufacturers will use automated assembly lines to package their food. This allows a large amount of oxygen to remain in the pouch even if there is an oxygen packet inside.

  • MSG
  • Monosodium Glutamate is one of those mysterious ingredients that have been added to foods for several years. MSG has been linked to several different health issues ranging from obesity to hormone issues. Many food manufacturing companies will add MSG to their ingredients to add flavor to their meals. In a survival situation, MSG would be the last thing you would want in your diet.

  • Taste & Nutrition
  • This is our 6th problem but in many ways in should be our first. Taste is often overlooked in emergency food, many saying you will eat anything if you are hungry. While some of that might be true, studies have found that having a great tasting meal in hard situations can lift your mental outlook that in turn improve your experience and your health. Many companies do not put enough effort here, thinking that this will never be tested. We encourage you to try your food and use it often. Nutrition is also a huge factor in your food, and not all are created equal. One thing to look into is real calories. We all know that 200 calories of sugar drink and 200 calories of broccoli are very different. Make sure you know that the calorie you are reciving are all real food and not fillers!

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