While the idea of stocking up on groceries for an extended period of time seems comforting amidst the COVID-19 outbreak, this approach to hoarding items may be counterintuitive. Authorities say that people must have enough supply of staples and shelf-stable food and perishable items for up to two weeks only, so as to have enough stock for everyone.
“It is easier on the supply chain if people gradually build up their household stores instead of making large-scale purchases all at once,” a statement from Canada’s Public Health Agency reads. “Your plan should include shopping for supplies that you should have on hand at all times. This will ensure you do not need to leave your home while you are sick or busy caring for an ill family member,” the statement continues.
Essential food supplies such as bread, pasta, diary, poultry, canned food, cereals and condiments may be a higher priority during your scheduled visits to supermarkets. On the contrary, the frozen food section is an underestimated shopping aisle as frozen food always has unhealthy connotations, particularly frozen waffles and pizzas, which are known to have additives.
However, there are a few frozen foods, if chosen mindfully, that could benefit people trying to survive the monumental countrywide lockdown and aid their health too.
Frozen juices last longer than ready-made juices, especially if they are frozen in the concentrate form. An article published by USA Today recommended lemonade and cranberry juice to be frozen and stored in your fridge.
Frozen shrimp and frozen fish fillet are easy to cook and make into a meal during these stressful times. Deanna Segrave-Daly, author of “The 30-Minute Mediterranean Diet Cookbook,” said that she keeps her pantry stocked with ingredients to make a mediterranean meal whenever she would like.
The only difference between frozen vegetables and those bought fresh off the shelf are that the enzymatic action becomes slower in frozen food. However, the amount of nutrients remains the same, explains Holistic Nutritionist Carolyn Nichol. She recommends squash, potatoes, cauliflower, cabbage, broccoli and brussel sprouts, which have immense nutritional content.
Fruits With Antioxidants
As this is a crucial time to think about one’s immunity, dark fruits with antioxidants and anti-inflammatory properties are best, advised Nichol. On her list are blackberries, raspberries, blueberries, strawberries and cherries.