Provident Principles and Practices
© David Edwards, 2008
© David Edwards, 2008
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PRINCIPLE: The providentliving.org Web site reiterates counsel from recent prophets asking us to gather a small supply of foods that we normally eat on a daily basis. One possible approach to doing this is to buy some extra food items every week. We can build our collection little by little until we have a full three months' supply. We need to make sure that we keep rotating that supply, using up old items before using new ones. – See www.providentliving.org/content/list/0,11664,7445-1,00.html
PRACTICES: For over 150 years, Church leaders have asked us to store food as part of a program of living providently. Where possible, they currently suggest that we begin our program by building and maintaining a three-month supply of foods that we normally eat and routinely replenish.
Under appropriate storage conditions, conventional long-term storage foods, e.g., grains, legumes, powdered milk, sugar or honey, and salt, can be stored for decades. However, many of us currently do not know how to effectively prepare and use them. Using long-term storage foods may involve learning how to use grinders, rollers, sprouters, mixers, solar ovens or camp stoves and other tools; finding, developing and sharing recipes; experimenting with soaking and sprouting; trying out different cooking methods, etc. In the aftermath of a large-scale emergency or disaster, having a three-month supply of everyday foods will give us a window of time to learn how to use our long-term storage foods while still subsisting on familiar foods that we already know how to prepare.
Also, many people are not used to eating much grain or legumes. An attempt to suddenly switch from a normal diet to a diet rich in grains and legumes, intended primarily for basic survival, could be difficult physically for many people (e.g., digestion or food-sensitivity issues). It may take time to transition to long-term storage foods, and having a three-month supply of ordinary foods on hand may make a transition to a diet rich in grains and legumes much more comfortable.
PRINCIPLE: The providentliving.org Web site reiterates counsel from recent prophets asking us to gather a small supply of foods that we normally eat on a daily basis. One possible approach to doing this is to buy some extra food items every week. We can build our collection little by little until we have a full three months' supply. We need to make sure that we keep rotating that supply, using up old items before using new ones. – See www.providentliving.org/content/list/0,11664,7445-1,00.html
PRACTICES: For over 150 years, Church leaders have asked us to store food as part of a program of living providently. Where possible, they currently suggest that we begin our program by building and maintaining a three-month supply of foods that we normally eat and routinely replenish.
Under appropriate storage conditions, conventional long-term storage foods, e.g., grains, legumes, powdered milk, sugar or honey, and salt, can be stored for decades. However, many of us currently do not know how to effectively prepare and use them. Using long-term storage foods may involve learning how to use grinders, rollers, sprouters, mixers, solar ovens or camp stoves and other tools; finding, developing and sharing recipes; experimenting with soaking and sprouting; trying out different cooking methods, etc. In the aftermath of a large-scale emergency or disaster, having a three-month supply of everyday foods will give us a window of time to learn how to use our long-term storage foods while still subsisting on familiar foods that we already know how to prepare.
Also, many people are not used to eating much grain or legumes. An attempt to suddenly switch from a normal diet to a diet rich in grains and legumes, intended primarily for basic survival, could be difficult physically for many people (e.g., digestion or food-sensitivity issues). It may take time to transition to long-term storage foods, and having a three-month supply of ordinary foods on hand may make a transition to a diet rich in grains and legumes much more comfortable.
Finally, a three-month supply of ordinary foods may help people get through a pandemic wave. The Church recently published eight fact sheets on preparing for pandemic influenza. During a pandemic, the Church recommends social distancing, e.g., staying at least six feet apart from others outside of family, and washing hands carefully, as viruses can be picked up from contaminated environmental surfaces. Of people who get influenza from H5N1 virus, about 60% die. Currently, H5N1 is not easily transmitted from person to person in a sustained manner. However, most experts believe that this virus, or some other virus, will ultimately mutate, allowing easy transmission, and causing illness worldwide. In an H5N1 pandemic, the fatality rate from the virus will likely decrease, but it may still be high. Many people will get sick or die; many will be quarantined. Experts say profound social disruption and food shortages are likely. If feasible, staying at home is advised. Having a three month supply of food may help your family survive. It is said that Dr. Robert G. Webster, a renowned H5N1-influenza expert, is prepared with a three-month supply of food and water at home. Credits: Picture of cereal and label retrieved 22 Aug 2008 from http://www.ars.usda.gov/is/pr/2005/050512.ironcereal.gif; picture of cans is Microsoft clip art; drawing of someone not feeling well retrieved 22 Aug 2008 from http://digestive.niddk.nih.gov/ddiseases/pubs/hepb_ez/images/sick.gif; photo of people afflicted by a wave of the 1918 pandemic influenza retrieved 22 Aug 2008 from http://www.lanl.gov/science/1663/images/flu_hospital_lg.jpg.
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To learn more about the relationship between pandemics and food, see www.pandemicflu.gov/plan/individual/index.html#social, http://providentliving.org/content/display/0,11666,8041-1-4414-1,00.html (Church Web pages), and http://abcnews.go.com/WNT/AvianFlu/story?id=1724801&page=1 (Interview with Dr. Webster).
