June 15th, 2020
In a recent Wall Street Journal article, Annie Gasparo looks at rising food prices amid the COVID experience. Food prices are rising faster than any time in the last 40 years. This poses serious problems for those already strapped by COVID related economic problems. The good quality nutritious foods are rising faster in price than the low quality highly processed indirectly government subsidized foods. Again, we find the deck stacked against the consumption of high quality low inflammation foods that shield us from disease.
Looking to previous discussions on this topic, one can reduce the expensive meat/fish component of the grocery bill and move towards dried legumes, whole grains and fresh/frozen vegetables and fruits to round out a quality meal plan on a budget. It can be done with planning, desire and effective choices.
From a Healthline article:
1) Plan your meals: planning reduces waste and increases yield based on purchased products
2) Make a grocery list and stick to it. It's very easy to get sidetracked at the grocery store, which can lead to unintended, expensive purchases. Try to shop the perimeter of the store first. This will make you more likely to fill your cart with whole foods.
The middle of the store often contains the most processed and unhealthy foods. If you find yourself in these aisles, look to the top or bottom of the shelves rather than straight ahead. The most expensive items are usually placed at eye level. Additionally, there are now many great grocery list apps to help you shop. Some of them can even save favorite items or share lists between multiple shoppers. Using an app is also a great way to make sure you don't forget your list at home.
3) Cook more often at home as it is much cheaper to get a healthy meal at home.
4) Cook larger portions and use leftovers as future meals.
5) Never shop when you are hungry. Impulse hunger buying increases tremendously.
Go to the article for 14 other pieces of advice.