Some nutritionists give some broad advice on saving money while on a vegan, paleo, or celiac diet. This includes buying in bulk, exploring the frozen foods section, ignoring “Gluten-Free” or “Low-Calorie” labels and much more.
The Downside To Dieting
Although deciding to fix your diet can be a great way to take control of your own health, one major downside is that doing so can be quite time consuming and also quite costly. When you’re not focusing on your diet, you can just buy the cheapest option without taking too much time to think about it.
The nature of healthier foods can also be less instant than the unhealthier options- cooking versus microwaving hot pockets etc, growing your own produce versus buying packaged foods etc.
Let’s focus on how to reduce the costs of being on a vegan, Paleolithic or celiac diet.
Save Your Money
A few nutritionists recommend a few tips on how to cut costs. First is Jules Aron, a holistic health coach and writer of “Vegan Cheese: Simple, Delicious Plant-Based Recipes.”
One no-brainer is buying in bulk. “Many foods are available in bulk for less money. They keep for a long time in air-tight containers, and can be used to create healthy, inexpensive meals,” she says.
Another is to cook in batches. “Plan, prep and cook larger portions ahead to save both time and money. Even if you live alone, cooking in batches, helps you prep your food for the whole week reusing some of the same ingredients,” she says.
Kelly Haws, a Vanderbilt University marketing professor, also recommends exploring the frozen foods aisle. “Generally, options such as frozenfruits and vegetables come at a better value. Of course, buying in season and in bulk also helps, so more people might need to think about freezing in season fruits and vegetables themselves in order to avoid wasting and allowing their dollar to stretch farther.”
She also explains that the common misconception that “more expensive foods are more nutritious” is simply not true.
Another recommendation is not to fall for “Gluten-Free” or “Low Calorie” labels. A n Austrian study in 2015 found that gluten-free labeled products were around “200 percent more expensive” than regular products. Unnecessary price-hikes can also be seen in many “low calorie” labeled foods.
Another recommendation is to create your own “favorites” list” to follow, rather than trying to chase variety. Haw said: “Finding a ew ;staple meals’ that meet one’s dietary restrictions, are nutritious, are cost-effective, and one enjoys eating can form the basis of one’s diet.”