Antioxidants in My Food Storage

Lots of antioxidants

Since I've been sharing some of the organic foods I have stored for emergencies, I thought I would mention antioxidants.  We all know the importance of eating brightly colored fruits and vegetables to maintain our health; but, how long will they last in an emergency situation?  Some less than a week, others will last a little longer; yet soon we will have to look to our stores for antioxidants to maintain our health.  Just what are antioxidants and why are they important?

 Wikipedia:

An antioxidant is a molecule that inhibits the oxidation of other molecules. Oxidation is a chemical reaction that transfers electrons or hydrogen from a substance to an oxidizing agent. Oxidation reactions can produce free radicals. In turn, these radicals can start chain reactions. When the chain reaction occurs in a cell, it can cause damage or death to the cell. Antioxidants terminate these chain reactions by removing free radical intermediates, and inhibit other oxidation reactions.

 A good example of the above definition is a sliced apple.  The apple will soon turn brown unless sprinkled with lemon juice.

Antioxidants reduce the risk of degenerative diseases (diseases of older age) and help provide increased energy and better memory and concentration.  They also help support the immune system increasing resistance to colds and flu.  Now that we know antioxidants are needed in our emergency diet, what foods can we store to help keep us healthy?


I have tried to prep fruits and vegetables high on the antioxidant chart.

Goji berries seeds and nuts

Beans, grains and fruit

The following 10 items are a good start.

1. Red kidney beans, dried
2. Pinto beans, dried
3. Blueberries, cultivated, dried
4. Cranberries, dried
5. Plums, dried
6. Cherries, dried
7. Blue corn, dried
8. Goji berries, dried
9. Raw cacao
10. Brown rice

 In addition, dried nuts and seeds with skins are an important part of a healthy stockpile.
I try and soak or sprout all my beans, seeds, and nuts before eating in order to eliminate the enzyme inhibitors and anti-nutrients contained within them.  Sprouting greatly increases nutrient availability and eliminates the need to cook or at least reduces the time of cooking. And now that I have the Biosta Sprouter, sprouting is so much quicker.

Herbs and spices

Finally, don't forget the importance of dried herbs and spices.  They don't take up a lot of space in your pantry but provide plenty of antioxidants.
These seven are a good start.

1. Cinnamon
2. Oregano
3. Rosemary
4. Turmeric
5. Ginger
6. Dried red peppers

Remember to put some color in your preps and you will find antioxidants in your food storage.