I hope I'm putting this topic in the right place.
I am starting this topic in the hopes of pooling ideas for the diabetics out there. As the spouse of a newly-diagnosed diabetic, I had to start from scratch and look at my pantry in a whole new light. With the prevalence of diabetes, I'm sure there are a lot of us out there thhat are scratching our heads and trying to figure out how to prepare for storms/disasters/zombies.
I've read Bill's Pemmican post. I have enormous respect for that recipe and undertaking...but my Disaster Pantry must reflect those items we consistently eat. Eating "right" is darned expensive. I've been trying very hard to research "good carbs" and foods that we can eat without causing problems for my husband's A1C levels. What I have been finding is that there are many out there, but their shelf lives are not as long as the foods we were eating.
So! I am hoping more people will chime in with tips and tricks they have used.
I've had to change from white to brown rice. Experts put storage for brown rice at six months.
So many of the canned beans I had on the shelf had sugar in them! Down to the Food Bank with them.
I've started stocking bags of beans: pinto, black, kidney, white northern and so on. Lentils, too, which were a surprise, because you can cook lentils in broth and regulate the hardness instead of dealing with the mushy glop that comes in cans. Beans have become a very large portion of our diets now, and I am having great fun trying them with different mixes of dried herbs.
I have stocked up on honey. Although we don't use it, that's my barter batch. The price keeps going up; I'm still stocking up on it because it doesn't go bad.
We have a decent stack of canned meat: chicken, tuna, salmon (ICK) and turkey. There is an alarming amount of sodium combined with meats. I am trying to determine if I need to get a dehydrator and prepare some healthful proteins.
Canned tomato- sauce, chopped, fire-roasted...we go through so many cans that I cannot keep them stocked. I believe I'm going to try my hand at canning veggies, because they are suddenly the focus of our diet instead of garnish.
The above may be very elementary to the majority of people on this forum. I understand that. I find that instead of simply squirreling away four bottles of ketchup in the Disaster Pantry, I am making more thoughtful and careful choices. It's a shift in my mindset.
I'm looking forward to other's additions!