Inflation & food prices: it’s getting serious.

In just less than a year ~ 

  • Eggs now cost twice, or even at times ~ twice and half higher.
  • All seafood costs up by 10 – 20 percent.
  • 80/20 economy grade minced meats now creeping towards $15 per kilogram.
  • Common leafy, starchy and cruciferous vegetables now doubles or even triples their retail pricing. 
  • Commodities such as coffee beans, and teas ~ are creeping up anywhere between 5 – 10% in price.
  • To all who consume organ meats ~ all types of livers ~ now costs 10% to 20% higher.
  • Perhaps the worst of all news to us alternative nutritional circles ~ gelatin powders ~ now up by 20%

Those are just my observations. Others seem a lot worse. All developed countries are now adopting a “protectionist” policy as food insecurity seems likely. Exports are declining. The war on Ukraine exacerbates all grain, corn and wheat exports as unexploded mines and shells remain abandoned on many farms. Translated to plain English ~ every country on the globe will soon, be in self-preservation mode.

Regardless, I remain obliged amidst the heavy work surrounding the rebrand, the continuing rewrite of the manuscript to provide my thoughts on these difficult times.

If you are new to this concept initiatve, welcome to (perhaps) the Internet’s least visited independent thoughts on nutritional science; in the lens of accessibility. Acquaint yourself by starting here. Read / download the parent manuscript; bearing in mind that the rebrand and the entire rewrite is actively still in progress.  And one last reminder ~ this concept initiative assumes its audience entirely based in Australia. However, its principles; widely indirect beyond just “way of eating” or “nutrition”  undoubtedly affects anyone, anywhere around the world.

The Good. Things that are still somewhat stable.

Common staples (many as low-carbohydrate friendly) below are what I consider price “stable”; at least from my recent observation, thus far.

  • Many short-dated vegetables remain more or less sensible and fair.
  • Likewise with full fat dairy creams and yoghurts – short-dated pricing on these can still be found.
  • Some of the fats and oils sources ~ olive oils, rice bran oils though sadly not butter ~ remains more or less stable as they were in recent years. But this may yet increase in due course.
  • The core essentiality’s ~ vinegars, apple cider or regular cleaning, salts, and peppers ~ remain or more less stable.

In terms of supplementation(s) ~ regular discounts be it seasonal or monthly appears active and at times unchanged in frequency. iHerb and Pipingrock, love it or hate it in terms of high delivery costs ~ still nonetheless offer interesting trials, and/or discounts amounting to as high as 85% for some products. Just a little over a week before writing this article I’ve ordered the $1.53 discounted Trial price = on a 360 tablets Vitamin D (fish gelatin capsule based). 

The Bad. The inevitables.

<Click bait>

Fast forward all the negatives, there are still ways and opportunities, no matter how frownful.

  • Firstly and most obvious ~ consider scout and sighting any short-dated goods. Take mental note of the time of day, locality and type of discounted goods observed.
  • Consider watching (however time you have) my prior short-dated foods guide and handling experiences.
  • Take however time you have – to practice, to learn for yourself some food preservation ritual. No it doesn’t have to be growing your own food. But I am talking about DIY yoghurts. Why yoghurts? They are universally palatable to almost anything both savoury or sweet.

    If it takes roughly anywhere 1-2 weeks to barely notice a herb seedling ~ and you are “happy” then we shall leave it that. Comparatively ~ you need only a cheesecloth, a thermos flask or $25 yoghurt maker, milk short-dated or new, a tablespoon off an existing Yoghurt or sourcream. And finally at most ~ in just 48 hours ~ you can produce a functional food.

  • All cheese products; whilst sadly have witnessed an increase in cost anywhere between 10-20% ~ encouraged me to look elsewhere. Feta cheese for instance, makes very good and lasting condiments on top of DIY yoghurts.
  • I have for a quite a number of time tinkering between sources of legumes or pulses that are gut friendly. So far whilst unconclusive – chickpeas ~ whilst still without problematic effects are what I call somewhat tolerable.
  • Eggs , is now what I consider necessity to make up for reduced overall meat protein sources.
  • Some people hate the textured, earthy flavour of pea proteins. However, in tough times should meat proteins are scarce, and depending on how they are prepped ~ Pea protein meat loaf can be mixed with any other meats. My choice? Bacon pieces. 
  • For those involved resistance training regiments, I have had for quite some time minimal alternative post and preworkouts. My experience, although in some cases inevitably necessitates supplementations one way or another taught me one thing ~ experimenting with less ergogenics ~ were at times a revelation. Arguably ~ more good than bad. 

 

Think before you signal someone.

Individual biochemistry, and sensitivities cannot be ignored.

The onus therefore is on you first and foremost at learning about yourself first. Telling everyone via knee jerk impulse to live on potatoes, short-dated spinach and avocadoes are downright dismissive; if not knowing that person has moderate oxalate-sensitivities ~ to the point of burden. Eg. Back pains may soon amount to fitness inadequacies. And before you know it ~ stigma awaits by those from “healthy” food-police.

Likewise to those who are lectin sensitive. Or gluten sensitive. Or those with auto-immunity.

My way of life ~ through constant exclusion and reinclusions thus far have taught  me that nobody is as good of a teacher than putting my own self to the test at exclusions and inclusions. At the very least many years despite being diagnosed at risk of Ankylosing Spondylitis (as I am a HLA-B27 carrier); I am able to control food. Than letting food take control of me.

Conclusion

We were all once poor. But we can think rich. 

I am not one to platform my own past hardships for moral comparison pity.  If you (ably) live your life in a carefree, less introspect / calculate manner ~ then you can freely ignore all the above.

I am not saying everyone to all out go consuming expired foods and thus wallows in “Frugality”. “Frugality” ~ sadly remains hardwired as “struggle street” label. But ultimately – it is, irrespective affluent or not, wealthty or not ~ reconciliation between you, biology, and. psychology ~ with Economics. Semantics should therefore never influence you or anyone else partaking this way of life. I have much discussed, presented and shared my experiences alongside scientific journalism and my pragmatism. Take it or leave it.

I am not saying this shall be time for “merry” or “celebrate” as moral crusade to preach intermittent fasting. I am here to merely present the above pragmatism irrespective of your dietary subscription, dogma, belief or fortitude. Whilst I, on my own accord ~ still nonetheless practice what I preach because it is the most sensible to me to constantly learn and understand more about myself ~ inbetween themes of contrasting inputs.

Of all things these are “times” for us all to take ownership. Self enquiry, Journalling, Analytics, Tracking to name a few ~ are indeed difficult, time consuming and challenging. I admit that “time” in and of itself is a commodity, before knowledge.

But nothing “good” ever comes easy. “Good”; in my humble existential lexicon ~ is first and foremost a charity to the self, self-care being arguably the more paramount ~ before transactional benevolence is possible. Or in this case ~ knowledge by authentication.

I am not saying all the above can be grossly simplified to simply “eat less”. You know who you are. However, you must also thereby responsible to ably rationalise the how and why you are ~ the way you are.

Learn for yourself, keep for yourself.

Live-It-Forward,

AW.

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