The Nutritional Value of Frozen and Canned Foods

This chapter focuses on food storage guidelines, emphasizing the longevity and nutritional value of plant-based ingredients. It highlights the benefits of frozen and canned foods, alongside discussing the affordability and health advantages of legumes.

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The cost of living has soared. Energy prices have doubled, and food costs have gone up enormously. As a result, the weekly shopping bill can be shocking.

For some, this is merely an inconvenience. But many others face the awful choice between heating their home and maintaining their usual diet. The consequence is that many of us are throwing cheaper ingredients into our shopping baskets to save money.

So does this mean that eating healthy is an indulgence that be dropped in favour of cheap ultra-processed food? Or is it still possible to eat healthily on a budget?

In today’s episode, Jonathan speaks to Dr. Rupy Aujla and Tim Spector to better understand how to eat healthier while spending less:

Dr. Rupy Aujla is a medical doctor who, since 2015, has been teaching people to cook their way to health. He’s the founder of The Doctor’s Kitchen and has recently turned his efforts to healthy cooking on a tight budget.
Tim Spector is a co-founder of ZOE and one of the world's top 100 most cited scientists.

Buy Rupy’s book here.

Download our FREE guide — Top 10 Tips to Live Healthier: https://zoe.com/freeguide

Timecodes:

00:00 - Introduction

00:10 - Topic introduction

02:12 - Quickfire questions with Rupy

03:33 - Quickfire questions with Tim

04:22 - What’s one swap you can make today if you’re trying to eat well, for less?

05:07 - What has Dr. Rupy been up to?

06:58 - Do you need to give up eating healthy foods when economizing?

08:23 - Options when you’re on a budget

09:31 - Batch cooking