Tag: <span>fresh food</span>

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It has been in the public notice and the old school program in NJ was more than a decade-and-a- half old. There was need for review the existing program when the future citizens of nation were stake. The increasing perception of worry over the health of the children all around should be cause of worry for the ones leading the nation could be beyond doubt.

But the best opportunity to address the children health could have foregone if not addressed during the review of the nation’s school lunch program could have left benefitting from a large impact in improving the situation though there are many who prefer to opt for reasons from cost constraints to quality and health of their children.

The program offers to subsidize their meals if opted for. The Healthy, Hunger-Free Kids Act allows USDA, for the first time in over 30 years, opportunity to make real reforms to the school lunch and breakfast programs by improving the critical nutrition and hunger safety net for millions of children, says the National Food and Nutrition Service.

School lunch program, there is a strong and tougher act put together to beef the health of the future citizens of the nation.

The food nutrition service in NJ has put up new set of rules which calls for updation of meal patterns and nutrition standards for the National School Lunch and School Breakfast Program to align them with the dietary guidelines for American school children. The New York Times pages opine that kids are about to start eat better. What it calls for is nothing new but it does ruffle the feathers of whose interests are often at stake when you want to set right something that is going wrong somewhere and affecting the nation’s interest. From the people who have recommended the much desired changes like the Institute of Medicine, to the School Nutrition Association, the vendors association who believe the new bearing on costs, to the Academy of Nutrition and Dietetics who have volunteered themselves for creative collaboration being committed to implement the changes in the school lunch program.

The new rule requires schools to increase the availability of fruits, vegetables, whole grains, and fat-free and low-fat fluid milk in school meals; reduce the levels of sodium, saturated fat and trans fat in meals; and meet the nutrition needs of school children within their calorie requirements. These improvements to the school healthy food programs are based on recommendations made by the Institute of Medicine of the National Academies. This the Institute feels are expected to enhance the diet and health of school children, and help mitigate the childhood obesity trend which is at 17 per cent.

The new school lunch program in NJ and the new rules to ensure diet and nutrition and healthy food for school children, how are the wholesale food distributors, and wholesale food services to align their services with to tweak food for children to make them suitable for their palate.

The new rule does not call for something new, but only renews the old grandmother’s wisdom of balanced food with fruits, vegetables, and whole grains. All this would need is less processed ingredients like, whole grains need require less processing of grains and vegetables consume less of cooking fuel and save costs which is the belief Karsons Foods have been working all these years to serve in and around NJ. At Karson, they believe that providing healthy school food requires less efforts and giving more tasty food requires more ingredients hardly required by the body and they know how to strike a balance between them and develop a healthy palate for growing children.

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Source by John Smith

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In order to cook healthy, the first thing to keep in mind is to use healthy ingredients rich in vitamins, minerals, proteins, carbohydrates and other essential nutrients. They are not only necessary for proper functioning of all the system but also keep our immune system strong so that it can effectively fight diseases. Of this fact, many are aware and make it a point to carefully choose a balanced diet and choice ingredients! But there are some equally important aspects of healthy cooking that unfortunately get ignored – mostly due to lack of awareness.

For one, the cookware we use greatly affects the quality of food cooked in it. Consider conventional cookware that’s made of different metals and ceramics that are not appropriate for cooking albeit being so popular. Why is it not appropriate? Read on:

Food is a biochemical entity. All metals are reactive to nutrients that are in the form of oxygen, hydrogen halogens, acids, and bases. At cooking temperature, metals break into ions and react with food. They are then digested with food and accumulate in tissues and organs. When this continues for long, it becomes the foundation for various health problems that may range from minor illnesses to chronic diseases. The immune system is compromised as well which makes it difficult for the body to fight diseases on its own.

Try touching a metal pan five minutes into heating, it burns tissues and leaves a scar. Same thing happens to the nutrients in food when cooked in metal or ceramic cookware. On one hand, the harsh heat damages the delicate nutrients by dissolving them. On the other, water-soluble nutrients evaporate as steam and deplete the nutritional value of food. What’s left is food lacking in nutritive value and full of toxins.

It’s easy to find out if your cookware is leaching, just do an alkaline baking soda test at your home to check the toxicity of a cookware!

There is no healthy cooking without healthy cookware! – one that doesn’t leach toxins into food and doesn’t mess with the nutrients. Pure clay is a healthy material that is appropriate for making healthy cookware. It can be harvested from unfarmed and non-industrialized lands, as it is found in purest form at those places. Pure clay has naturally inert properties making it the most non-reactive of all cookware materials in the market.

Also, they radiate a unique far-infrared heat that penetrates deep into every grain and gently cooks without destroying the delicate nutrients. They are known for their excellent steam management properties that play a key role in preserving water-soluble nutrients. Thus, the nutritional value of food remains intact, making pure-clay the best choice for making healthy cookware.

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Source by Sharon Ray

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Public attitudes toward the food we eat are constantly changing and evolving in unexpected ways. In an era of demanding jobs and 60-hour-a-week workweeks, we may rely more on frozen and canned foods than we wish. Canned foods also provide an extraordinary range of items that might otherwise be completely unavailable. You have probably seen expensive French paté in tins in your local supermarket, but did you know you could buy Reindeer Paté in a can? Well, you can indeed! And how zbout curried crickets? That too! As the Romans wisely said, “in matters of taste, there is no argument.”

The canning of foods long preceded freezing them. Canning was invented by a Frenchman hired by the Napoleonic Army to preserve for military cooks food for long marches and war campaigns, like Napoleon’s year-old invasion of Russia, which had a supply train miles long.

The concept was revolutionary at the time but is really quite simple: The idea is that you seal any food product that you want to preserve — whether soup, meat, vegetables, fruit — anything, really, in an airtight container made of metal or glass and then heat the contents to a sufficiently high temperature to destroy any living organisms, such as bacteria or mold spores, that may be present in the container.

Since the container is sealed airtight, once the heat treatment is completed the contents should remain “fresh” or at least edible and free of contamination, for months or years thereafter. These days, factory cans are so well made that leaks or cracks almost never occur. In the early days, welding was used to seal cans and leakage problems were more common.

In the eons since Napoleon we’ve become more sophisticated about fine-tuning the canning process. Vegetables, for example, that contain few natural acids, need to be sterilized at much higher temperatures, often with high-pressure steam, than acidic foods like fruits, tomatoes, or pickled products, which can be safely sterilized just by putting them in bath of ordinary boiling water. That’s because the natural acids present help polish off the unwanted germs.

So in today’s modern households, canned foods provide a convenient and cheap way of storing food longer-term without the expense of freezing or refrigeration. And because canning operations are large, mass-production enterprises, pound for pound canned products are often much cheaper than fresh alternatives in the supermarket. And those canned products have the added benefit that they can safely sit in your cupboard at room temperature for several years before you use them.

So much for the science of canning. But how about it’s cultural acceptance, especially by elite chefs and consumers of food? Despite the scientific progress, it would be very hard today to find a gourmet chef who would tout canned products as superior to fresh. Canned foods are almost always looked down upon, especially by elite cooks and connoisseurs of food.

Yet this was not always true. A century ago, Sarah M. Williamson, a San Francisco socialite and writer, highly regarded in California as a food expert in 1916 when she was 38 years old and at the peak influence as a popular newspaper writer, began a minor crusade in favor of using canned products for gourmet dining. Canning in those days, of course, was still relatively new, and it had taken off commercially in a major way in her native state of California, even then the agricultural market garden for the growing United States of America. Canning made it possible to double or triple the amount of produce the state could export.

Sarah Williamson wrote that she often heard her friends tell her that “I loathe canned goods — never use them, indeed I fear them.” But Sarah Williamson had a different perspective, and since she was a well-known authority on food, people listened.

“Thus I have hard many a housewife exclaim,” she wrote in 1916, referring to the quote above.

“But why ban canned products, especially in California, where the most delicious fruits, vegetables and meats come in cans? Wonderful dishes can be concocted from cans! People who have not experimented with canned goods, or who consider them unwholesome, make an enormous mistake. Most excellent meals can be gotten up from cans. With canned peas, beans (string) and asparagus, one can make a perfect salad, and the sliced canned tomatoes are also fine in salads.

“A can of oxtail soup,” Williamson added, “used for gravy stock metamorphoses a second day cut of meat into a stew or fancy roast that an epicure would enjoy. Tomato soup can also be used for gravy, either on hamburger steak or warmed over meat. The chili-tomato is nice on spaghetti or rice or ravioli. A Mexican dinner can be arranged in two seconds with canned tamales or enchiladas, the encased ones used for garnish; canned spaghetti and chili con carne. Then, with a salad of string beans and a little fresh lettuce, the dinner is a joy throughout. Canned sausages are always tasty, and can be combined in all sorts of ways with vegetables. Canned mushrooms may not be so good as fresh, but are tasty in sauces. A can of boned chicken with a can of mushrooms can be turned into a remarkable pie, with creamed gravy, and a biscuit crust.”

And so the use of canned goods in the First World War, which is about the time Williamson was writing, enjoyed something of a revival on the West Coats as a result of her widely disseminated writings about them.

In the near-century since, the argument over canning versus fresh has continued unabated, though with the introduction of high-quality, specialty food markets, especially in high-income urban areas, fresh food products continued to be prized by America’s elite foodies. But canned products aren’t going away, as a trip to any Krogers, Safeway or Albertsons will show you, and they continue to serve us well.

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Source by Francesca Salerno

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Eating healthy is not always the easiest with the temptation of fast easy food all around us. Sourcing your food from either your own backyard garden or a farmer’s market is the best, freshest way to ensure your food is full of nutrients and flavour. The next step of turning it into something inviting and appetizing is offered on every page of “From One Small Garden”. With over 300 recipes developed over a span of 30 years of research and development this book brings it all to the table in a pleasantly delicious way.

Award-winning authors Dave and Lillian Brummet began experimenting with recipes and compiling them into this book in the early ’90’s while living in the Okanagan area. Over the next 3 decades the manuscript traveled with them to the Boundary region where they resided for 12 years, and then on to their permanent home in the Kootenays. All through these travels, the Brummets re-tested the recipes, perfecting them for this collection.

The couple experimented with a vegetarian diet for a few years, went vegan for a short time, and finally settled down to a more balanced diet that included some animal protein with a huge array of fruits, grains, vegetables, wholesome breads and healthy desserts. Together they have managed a rural mountaintop spa (building and maintaining 3 acres of vegetable gardens) where they hosted larger hand drumming events that always include snacks or meals at break time – helping to perfect the recipes in this book.

This collection of recipes is the ultimate guide to utilizing fresh fruits and vegetables from backyard gardens to farmer’s markets. It will help you make delicious and healthy meals at home with fresh fruits and vegetables from local sources. Whether from your own backyard garden or from a farmer’s market you are getting the best, freshest ingredients.

Never be bored again with your own home cooking armed with the proper collection of recipes. Tired of buying packaged foods and condiments and all the waste as a result? From salad dressings to dips and sauces and syrups, this book has a ton of homemade versions of many things you normally have to purchase.You will be making food that is better than restaurant fare and much cheaper. Loaded with interesting tidbits of historical and nutritional information, this book is more than just a recipe book – it is a way of treating yourself to the healthy, delicious rewards of the freshest, purest source of food we can draw from.

 

Website: BrummetMedia.ca

Order your copy now at Amazon to start enjoying fresh food in a delicious, nutritious new and exciting way.

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Source by Dave Brummet

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Okay, I admit it. I am fascinated, overly curious, not quite obsessed with the idea of “you are what you eat.” If you could see me, you’d say I need to lose more than a few pounds and certainly don’t seem to practice what fascinates me so. I know in my gut (literally), that my consumption of overly processed foods, restaurant lunches, sweets and chips are slowly but surely going to cause me major harm and very probably chop a few years off my life. To my credit, I am getting up early every morning and exercising in an effort to, freif not lose weight, at least stave off the diabetes that runs in my family. So, if my family needs to eat better, what about my pets?

Hopefully, you’ve all read my article on the horrible things that are found in commercial, pet foods. If not, check it out at the link below. When I found out what was in the kibble we were feeding both our dog and cat, I researched the alternatives and came up with a great all natural dry pet food. I’ve been extremely happy with the results of the switch with Annie, our cat, but for some reason, Dax just doesn’t go for it. In fact, he really isn’t crazy about dry food in general. He will eat it when he gets hungry, but let’s just say he doesn’t seem to enjoy his food. I’ve tried several brands and nothing flips his bippy. On the other hand, he jumps for joy when I give him a scrambled egg or chicken scraps. And salmon! Katy, bar the door!

So here we are. While I’m trying to convince myself to feed my human family better, maybe Dax would be better off, too, with a more natural diet of fresh foods. I’m not committing to anything at this point, but I’m willing to do some research and see how convincing it is. Want to go along?

You know, when I think back to visits at my grandparents’ farm, I never saw my grandmother feed their dog anything but table scraps. I don’t think I ever saw a bag of dog food at their house. Now, today, table scraps would mean pizza, French fries and other bad examples of human “food.” But not back then. My grandparents raised grass fed beef, which they slaughtered and ate. My grandmother had a huge garden and Papa had acres of corn. They grew what they ate and the scraps that Beau got were good, healthy, all-natural and pesticide free.

So, the first question that comes to mind is that of total nutrients. I know the premium dry foods I have been buying assure me that they are formulated to supply all the nutrients Dax needs. So how can I provide everything my dog needs in a homemade diet? Well, let’s see what the experts have to say. They tell me to aim for variety to ensure a balance of nutrients.

They tell me that my dog and cat are natural carnivores and that meat and other protein sources should be high on the list of ingredients in this new way of eating. They also tell me to feed the meat raw. Okay, now wait a minute. That just grosses me out. What about e-coli and salmonella and all those other nasties found in raw meat? Well, it seems that your dog’s stomach has a much higher acid content than your’s and can handle raw meat just fine. In fact, raw meat is much higher in nutrients that cooked meat.

Interchange lean meats such as turkey, liver, mackerel, chicken, tuna, heart, lean hamburger, duck, rabbit or fish. Try ground meats for convenience and ease of eating.

Meat alone should not be the only source of protein for our critters. There are lots of other ways to beef up the protein intake. Eggs are an excellent, low-cost source of low-fat protein. Again, experts recommend feeding them raw. Try cottage cheese, too. Whole grains are another cost-effective source of high quality protein as well as carbohydrates and an array of vitamins and minerals. Grains, however, should definitely be cooked before feeding to aid in digestion. The most cost effective sources of good grains are oatmeal, cornmeal, millet and bulgur (whatever that is).

The list goes on. Beans and other legumes such as split peas and lentils are great sources of protein. Cook them just like you would for your family. These are good to cook in larger quantities and freeze in meal portions.

Okay, we’ve got protein covered. What’s next? Vegetables. Veggies are vital for adding vitamins, minerals and roughage. Some can be fed raw, such as grated carrots, squashes, lettuce and other greens, and grated beets. Others like corn, peas, green beans, and broccoli need to be cooked. Please! No canned vegetables! Our focus here is on fresh foods. If the vegetables are not organically grown, be sure to wash them thoroughly, even use a little soap and then rinse thoroughly.

Now that the basics are taken care of, the next thing the experts say we need to consider is supplements. Evidently, both cats and dogs, but especially dogs, have a high calcium requirement. Calcium can be added to a fresh food diet in several ways. A common source of calcium is bones. This is where experts take very different paths. Some advocate feeding your dog raw bones. Others are opposed based on the fact that cow bones can contain high levels of lead or can splinter. Those that oppose raw bones recommend the use of bone meal. Now, let me stop and stress right here that they are not referring to the bone meal found at your local garden center. It’s toxic to animals. The bone meal recommended for feeding is that found in health food stores recommended for human consumption or some say, better yet, a bone meal made especially for animals. I’m thinking a large pet store might be a good source or maybe a good feed store.

A great source of natural calcium can be found in something we all through in the trash: egg shells. Who knew? In his book, Complete Guide to Natural Health for Dogs & Cats, Dr. Richard Pitcairn recommends washing eggshells right after cracking and letting them dry. Bake at 300 degrees for 10 minutes and then crush into a fine powder. This can then be sprinkled on your pet’s food. If you prefer, you can even crush calcium tablets into a powder. Don’t give them to your pet whole.

Other recommended supplements include nutritional or brewer’s yeast for its B-vitamins, iron and other nutrients; oils such as fish oil and cod liver oil for Omega-3 and Omega-6 benefits; Vitamin E is a natural anti-oxidant and can be found in wheat germ or just puncture and squeeze a capsule over your pet’s food.

So, the last question that comes to mind is this: I’ve always heard that a dog needs dry, crunchy food to help keep his teeth clean. This is still true with a fresh food diet. A good, all natural, crunchy dog biscuit, fed once or twice a day will help exercise gums and clean teeth.

This is a very brief overture to the world of fresh food feeding for pets. I know I don’t feel guilty anymore for feeding Dax meat scraps and eggs. If you want to know more, please check my website often. I will be posting more in-depth articles on this topic. In the meantime, happy eating!

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Source by Sherry Massey

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Every household has a stock of food staples that are often purchased at the beginning of the month while the perishable food such as the vegetables, dairy products, fruits and meat are purchased in a limited quantity that can be used up within a few days. These products have limited but increased longevity when stored in the refrigerator.

The role of a refrigerator is something that a lot of people ignore and take it for granted. If the refrigerator is not maintained well, the consumers often end up witnessing food damage due to bad or dysfunctional parts in the fridge. Here are some factors listed down for you that determine why there is a difference in food quality when stored in the fridge.

The Time It Has Been in the Market

People are often known to keep a tab on the days that the food has been in the fridge and can decide its goodness accordingly. What they forget is that perishable food comes to the store first and then they get to buy it. Whenever you buy products such as bread, dairy, or processed meat, there is the need to check on the date of manufacturing and accordingly purchase. If it has been in the store for long enough, it won’t stay in good condition once you take it home and expect it to stay fresh thereafter.

The Type of Food That You Intend to Store

When you store food such as meat or dairy products such as milk or probably cheese, you will notice that meat stays longer than that of dairy products. The latter lasts for as much as five days while later going wrong and being unfit for use. You could try storing it in airtight containers and at the back of the shelves where it is a bit more colder. When it comes to the food becoming bad in a day or two, it can also be due to dysfunctional parts of the refrigerator that may need immediate attention from your end.

The Age of the Fridge

There are times when an ill-maintained refrigerator or probably something that has been there for a very long time doesn’t provide enough cooling and protection to the foods that are stored. When that is the case, you get to witness frequent damage to the food that you store no matter what it is. Such problems aren’t with the food but the appliance as a whole where either there is a damaged or dysfunctional part or the need to change the fridge just because it has been there serving you for a long time with it being unable to perform its functions just as it did earlier.

The Way You Store Your Food

Storing warm food in the refrigerator allows it to consume more energy to maintain the temperature and so it is always advised to store food once it is cold. This is also known to decrease the longevity of the fridge while deteriorating in quality with each passing day. Keeping foods covered also saves up on it staying fresh for long.

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Source by Mathew Rogers

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Your newt may look small and cute but make no mistake he or she is a hunter. Newts are carnivorous hunters, that in the wild, hunter for fresh food every day in order to sustain their life. Newts are also much smarter than some of the other fresh water aquarium pets you may have. Pets like gold fish don’t know the difference between flaked fish food and live fresh food. Fish will never turn away a meal just because it isn’t wiggling at the surface of the tank. This isn’t necessarily true with newts.

Many times certain newts, especially fire bellied newts, will refuse food the isn’t fresh. This is due to their hunters instincts. These instincts have kept newts alive for millions of years and can not be easily over looked. So what do you do if your pet newt isn’t eating the food you are feeding it?

This is not a very big problem, if your newt isn’t eating the dry food you are attempting to feed it, you should probably try fresh food. Fresh, live food will very likely stimulate your newts hunter’s instinct and they will catch and feed it.

Here are some examples of some store bought food a finicky newt may eat. Try feeding your newt brine shrimp, blood worms, tubifex, daphnia, or mosquito larvae. These types of pet food can be found in most larger pet stores. Here are some examples of newt food you can find right in your back yard. Try to catch small bugs, crickets, slugs or earthworms. These are critters that most of us can find right in our back yards.

So if your newt isn’t eating the newt s flakes or pellets, don’t panic try some fresh food instead.

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Source by Dean Anderson

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When many people hear of a food delivery service, they think of the regular fast food. This isn’t the case as there are many food delivery services that deliver fresh, organic, healthy food.

Benefits of a healthy food delivery service

Healthy food: This is an obvious benefit. Since the food delivery service will be supplying you with healthy food, you will eat healthy food thus live a healthy life. In addition to being more productive in life, eating healthy food also results in weight loss. This increases your self-confidence and life expectancy.

Convenience: With a food delivery service you don’t have to go to the kitchen to prepare the food. In fact, you don’t have to leave your seat. All you need to do is make a phone call or place an online order and the healthy food will be delivered at your doorstep. It doesn’t matter whether you are in the office or at home-the they will deliver the food to you.

Save money: Let us be honest-healthy food doesn’t come cheap. Many people believe that they will save money when they prepare their meals but this isn’t the case. Since you will be buying small units of the foods, you end up spending a lot of money. Since they buy the food in large amounts, they usually attract large discounts thus get the food at low prices. Consequently, they supply you the food at lower prices.

More options: The delivery companies provide you with many types of food to choose from. You should choose the food you want depending on your needs and budget. If you have a special condition such as diabetes, most of the companies will supply you with the special meals.

Tasty food: Since the delivery companies are in business and want to have you as a repeat customer, they prepare their meals professionally which ensures that the meals are not only nutritious, but also tasty and pleasing to the eye.

Who should go for the healthy food delivery services?

The delivery companies are ideal for everyone looking to enjoy a healthy, tasty meal. Bachelors, professionals, and women with small children are the most common people that should consider it since they have little time to search and prepare the meals. If you are a career person, you are held up most of the time in the office. With the food delivery service, you have the convenience of the food being delivered to your desired location at your desired time.

Guide to choosing a food delivery service

There are many healthy food delivery services but few are right for you. For you to have an easy time you should consider a number of factors before you settle on a given company. One of the factors is the ease of use of the company’s platform. As rule of thumb, go for a company with an easy-to-use platform. You should also consider the reputation of the company. For peace of mind, go for a company with a great reputation.

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Source by Satvik Mittal

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How can you ensure that your food lasts longer and keeps fresh?

There are many things you can do, such as regularly clean your refrigerator and regularly check the food in there and also that you keep in the cupboards or anywhere else. But its not just about checking them. This cannot prevent anything. All you will be doing is throwing away food items before they stink up the entire kitchen. So, what can you do to keep the food fresh?

Practical List of Tips for Ensuring Food is Cleaner and Fresher:

1) Spread some cloves on and around the marble surface of your kitchen, and also spread some cloves under the sink.

Why?

The Cloves keeps ants away.

2) Place some bay leaves inside your bags of dough, rice and the rest of the packs that insects prefer.

Why?

Bay leaves keep insects and other such lice away from food products. By placing bay leaves inside the packets, we ensure that insects do not reside there. But please remember to change the bay leaves once every three months.

3) Place half a potato in the refrigerator.

Why?

If there is any kind of bad smell from food or cooked items, the half potato will absorb it. To make sure that this works, remember to exchange the potato every three days.

4) Store eggs with the pointed side down.

Why?

Storing eggs with the pointed side down keeps them fresh for a longer period.

5) Place a few cubes of sugar in the jar where you store American cheese.

Why?

When you place two or three cubes of sugar with the American cheese in an air tight jar, the sugar absorbs the moisture and prevents the cheese from getting bad.

6) Do not store tomatoes and cucumbers in the same draw.

Why?

Tomatoes give out gases that cause cucumbers to rot faster so make sure that you keep these two apart.

7) Do not store apples along with the rest of the fruits and vegetables.

Why?

Apples give out certain gases that cause fruits and vegetables to rot.

8) Place slices of apples or raw potatoes in the bread compartment or jar.

Why?

By adding a few slices of raw potatoes or apples with the bread, you ensure that the bread remains fresh for longer than usual.

9) Store radish in a vessel along with some water.

Why?

You should store radish in a vessel along with water because water will keep the radish fresh and crisp for a long time. For the same reason, if the radishes have shriveled, place them in a jar of cold water. Water will restore the radish to its previous splendor.

Conclusion:

Here, I have presented only a few of the more practical actions you should follow to ensure that the food you and your family consume remains fresh and tasty.

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Source by Jack Reider

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Paper bags are a popular option for a wide range of food items. In addition to being resilient and durable, they are also very cheap and make a great eco-friendly alternative to plastic bags. The paper bags are both biodegradable and recyclable and can be reused on several occasions, provided they are taken care of. Plus, this type of bag is practical for a diverse range of food items, such as spices, candy, cookies, nuts, tea and coffee. This material is also easy to customize to a preferred shape or size, while also being easy to brand with a logo or other mark.

Here are a few of the food items to keep in the paper bags:

Tea leaves

Paper bags are a very useful choice for keeping loose tea leaves fresh. A great benefit of maintaining the freshness of the tea leaves is to avoid losing their potency which will have a negative impact on the taste. Also, these bags can include a polylactic (PLA) lining which is biodegradable and further helps to preserve the freshness.

Nuts and snack foods

Nuts or similar snacks are quick to lose their freshness, aromas and flavor if not kept in an appropriate sealed bag or box. Paper bags that are specially lined are a simple and cost-effective solution for keeping the freshness in. The bags with a reusable design have a metal tab to close the opening and make sure the freshness of the nuts is maintained. Plus, the inside liners are useful for protecting the food against outside elements.

Spices

Spices, flour, salt, sugar, etc. are a great choice to pack in the paper bags. Any of these food items can easily lose their freshness and the ability to seal the bag helps with preserving the flavorful characteristics, while also locking out pests.

Foods with a quite intense flavor can have issues with not only the loss of flavor, but also to attract the flavor of the actual storage container. To avoid issues like this, it is best to use the purpose made bags that protect the ingredients without passing across any unwanted taste.

Also, the paper bags with a polypropylene or glassine liner are a practical choice for maintaining the taste and aroma of the freshly ground coffee

Whether you are looking for a more practical way to store fresh ingredients in the home kitchen or searching for a professional-grade method to store items for sale, the paper bags can make a very appealing and cost-effective choice.

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Source by Leo Eigenberg