In this article
This week, check the fat in your food supply. Oils and other foods that contain them contribute to a varied diet. Their choice must correspond to the habits, health needs and conditions of conservation of the home.
Leaving from the usual meals
Read the reserve menus and identify the sources already present: cooking oil, nuts or adapted seeds, spreads, fish or other foods according to your diet. Consider allergies and personal recommendations. An emergency situation does not impose a universal regime or an equal proportion for all.
Canada’s Food Guide recommends focusing on foods with good fats in a varied diet. Avoid turning a general calculation into an individual prescription. Seek advice for needs related to a particular disease or diet.
Choose formats that rotate
A small bottle used regularly can be more convenient than an open can for a very long time. Compare the format to your consumption and space. Keep the storage instructions and the opening date when useful.
Not all oils, nuts, seeds and processed products have the same shelf life. Light, heat, air and conditions after opening play a role. Do not retain a generic duration of several years for an entire category.
Read the conditions after opening
Mayonnaise, some sauces and other products may require the cold after opening. Take small sizes if you can’t keep the leftovers. The thermometer helps monitor the refrigerator; it completes the safety instructions without allowing to piece together all the history of a food.
A barrier packaging does not restore an altered product. Do not systematically repackage fat in the hope of prolonging its duration. Respect the manufacturer’s usage and recommendations.
Discard uses that do not correspond to the need
Infant formula is intended for infants according to their needs, not as a general source of fat for adults. Nutritional drinks may be of interest to some people, but their choice must meet a need identified with a professional.
Chocolate can be a pleasure food in appropriate quantities; it is not a treatment for tension or cholesterol. Dietary oils are not essential oils, and these do not replace the fat in meals.
Stay realistic about production
A nut tree, a farm or a pond does not provide an immediate or guaranteed resource. These projects require ground, time, skills and sometimes authorizations. In Quebec, the climate also limits certain species. Do not count them as a reserve available before a real and controlled production.
Actions of the week
- Identify the fats already present in the menus.
- Check allergies and personal recommendations.
- Choose formats that are compatible with rotation.
- Read the conditions after opening and plan for cold if necessary.
- Withdraw purchases based on a medical promise or an unverified duration.
Your expected result: sources adapted to meals, preserved and renewed realistically.
Useful reference
Canada's Food Guide - Health Canada.
Put this reading into practice
Perform the action as you wish and then check the result. Your follow-up remains specific to this route.
52 weeks to strengthen your preparation; Week 33
Check oils and fats
Your action: Check labels, storage conditions and usual uses before adding quantities to the reserve.
To check: Products are consumed in rotation; no infinite shelf life is assumed.
To do