By Rafael Ansón, President of the AIBG and General Secretary of the Spanish Nutrition Foundation.
We send you some tips that will help us in the search for the perfect purchase, courtesy of Rafael Ansón
Shopping without hunger
For a perfect purchase, Rafael Anson start with one of the most interesting activities. Shopping is better if we do it without hunger. For example, after having a good breakfast and with a shopping list in hand.
It should not be mandatory, but at least it serves as a guide when filling the basket. Thus, we avoid the temptation to buy on impulse. And in this way not making the perfect purchase.
Follow the laws of the season
Rafael Ansón continues with the fact that our huge and wonderful pantry gives the best of itself and provides the best results from a nutritional point of view. It is best to always follow the seasonal criteria.
Those in season are always the best products, the most abundant and those with the best price. So the seasonal kitchen helps us to be energetically balanced, it does not shake our pockets. It is also the tastiest raw material.
Accurate lists
Regardless of whether the lists are precise and pinpoint, the important thing is to organize them based on the menus. Also of what will be eaten at home throughout the week. This is important to our, according to Raphael Anson.
Although there is no master formula. The important thing is that when we return home we have everything we need.
Read labels
In our visit to the market, we must always have as a horizon obtaining the maximum information on all products. We are going to acquire everything about it, especially from a nutritional point of view.
At this time the relationship between quality and price is not a universal law. For example, the most notable exceptions affect fresh produce. Here it can happen that the price of vegetables drops by half in a week. Meanwhile, the quality remains the same. Or also that the price of some fish shoots up because the fish market has received fewer catches.
Recovery of 'modest' products
There is a certain recovery in products considered modest, such as fresh sardines or seasonal vegetables. From a taste point of view, they are wonderful and at a low price.
The fashion for "cheap" products has even reached haute cuisine restaurants. Until recently, it was inconceivable not to serve luxury products. Today the important thing is not the price, but the quality. And some good frozen ones, not too many, are revealed as a more than valid alternative, as they complement our perfect purchase. So he thinks Raphael Anson.
