Tag: <span>frozen food</span>

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If you’re looking for an interesting science fair project, then you may want to read more about bread mold science fair projects that you can do. They are easy and inexpensive to do but also allow you to follow all the steps of the scientific method.

It helps to first understand a little about mold. Mold is another word for fungi whose bodies gather and congeal together to form cottony vegetative bodies. Not all mold is cottony, however. Types of slimy mold are more like amoeba than their cottony cousins and leave a moister, slicker mass on the molded surface. However when it comes to bread, you will most always see the drier, threadlike mold.

Mold commonly grows on bread faster in warm, dark, moist conditions. However, mold can grow in light, and some molds can even grow on frozen foods. Molds grow in varying conditions, at varying speeds, in every color you can think of.

Not just a disgusting addition to old food, mold can be beneficial in many ways. One of the most common ways mold is used positively is to make antibiotics such as penicillin. In 1928, Alexander Fleming accidentally discovered penicillin when he found mold growing on a discarded petri dish. The mold itself was not the miracle. Fleming discovered that the mold that had grown had killed the Staphylococcus aureus that he’d been growing in that particular petri dish. The rest is history!

Now that you know a little more about bread mold, you can use the ideas below to help you find potential bread mold science fair projects.

Does sodium have an effect on the growth of bread mold?

How and why does mold form on bread?

Is bread mold harmful to the human body if consumed? Why?

What are the optimal conditions for growing bread mold? Why?

Does light have an effect on the growth of bread mold? If so, what kind?

Do certain types of breads mold faster than others?

How to grow bread mold…

Take a cotton swab and collect some dust. Wipe the dust over the bread slices you want to experiment with. Place them in a bag with a few drops of water and seal the bag so the slices don’t dry out.

Now you know a little more about bread mold and the types of experiments you can do. You may have an idea of what you would like to try as a project. Simply by asking questions about things that interest you, you can come up with great bread mold science fair projects that can be fun to do!

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Source by Doug Nicholson

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In this modern digital world, home automation is on the forefront. With many appliances available in the market, jobs that were once considered tedious and time consuming has become easy and effortless. For example, microwave ovens have changed our eating habits. This appliance was initially used to reheat and thaw frozen food, but now with technological advancements you can bake, roast and grill various kinds of food with ease and perfection. Another such example where an appliance has made lives easier is the washing machine. This versatile machine has taken over the traditional way of manual washing. With the ability to wash a considerable amount of clothes at a time, you can relax and spend time with your loved ones as the machine takes care of all your washing needs. From semi-automatic to fully automatic models, washing machines have become indispensable in lives of millions of people. With many brands selling top quality washing machines, you as a customer has got plenty of options to choose from. LG, one of those few household names in India, manufactures top loading, front loading, semi-automatic washing machines and washer dryers. LG washing machines are known for the cutting-edge technology and sleek designs. These machines give your clothes the best wash but also make your home neat and brilliant.

LG washing machines come with features such as Jet Spray, 6 Motion Direct Drive, Inverter Direct Drive, True Steam, Auto Lint Filter, Smart Filter, Waterfall Circulation, Tub Clean, Roller Jet Pulsator, Wind Jet Dry, Rat Away Technology, Speech Technology, I-sensor and Turbo Drum. The Jet Spray technology gives you perfect rinse with less water and energy being consumed. This unique washing technology gives you clothes that are perfectly rinsed and free from detergent residue. The 6 Motion Direct Drive technology is tough on stains, while gentle on your clothes. This technology creates the best combination of washing motions according to fabric care like scrub, tumble, filtration, rolling, stepping and swing. The Inverter Direct Drive technology found in LG washing machines have the motor directly attached to the drum without using a belt or pulley. This means that there is less mechanical parts ensuring least amount of energy dissipation. This low energy dissipation enhances the washing performance, minimal noise and vibration, more durability and energy saving. The unique Turbo Drum technology takes care of your clothes and gives you the perfect wash. LG washing machines with this feature have dual direction rotating drums that reduces the tangling of clothes. This ensures that your clothes stay fresh and new for longer. Also, the machine reduces the wear and tear, thus giving your clothes a longer life. The Turbo Drum feature allows the drum to move in the opposite direction of the pulsator, thus giving a double-efficient wash action.

You can buy LG washing machines online from various e-commerce sites that offer a wide range of home appliances. You can compare two or models in terms of features and specifications and choose the one that meets your needs and budget. You can pay using safe and secure payment options such as net banking, credit/debit card and cash on delivery. If you have any issues with your purchase, these sites offer easy return and replacement policies for you to enjoy a hassle-free shopping.

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Source by Mauli Sharma

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To our modern society plastic is one of the most useful and versatile inventions. Everyday, practically everything we touch, eat or drink, involves some sort of plastic. We buy our food in plastic bags and containers, we buy drinks and water in plastic jugs and bottles. Many of us use plastic plates and cups at home and store our leftovers in plastic containers. We wrap things in plastic wrap. We use plastic baggies for a variety of things. Plastic protects our phones, our books and important papers. Plastic lines the inside of canned foods for protection. Plastic has many useful applications not just for our homes but also major industries as well. Medicine, computers, chemistry, culinary, dentistry, agriculture, the list goes on and on. Plastic has revolutionized our society.

Too much of a good thing is actually affecting our health. Have you ever tried to go a day without coming into contact with plastic? It is almost impossible. Plastic is a polymer, meaning a bunch of the same molecules loosely strung together with weak chemical bonds. This allows some of the molecules to break off. All of our exposure to so much plastic is starting to interfere with our hormones. Many types of plastics have a “Xeno-estrogenic” effect in excess. Once we get too much in our bodies we can begin to see hormonal imbalances in women and men that look like excess estrogen. This can have many negative effects especially on fertility, menstruation, growth and development, and overall health and well being. Xenoestrogens disrupt our normal endocrine system and in women it has been implicated in breast cancer, endometriosis, and can even disrupt neural signaling during fetal growth. For men, xenoestrogens have an effect on testicular function, spermatic concentration, growth and motility. Environmentalists are even seeing a trend in the fish due to so many xenoestrogens from our waste water getting into streams. Male fish are showing partial and compete sex reversal to female fish. Some parts of the oceans are so over run with plastic waste that it is displacing animals from their homes. Marine animals and fish are ingesting plastic or getting it stuck in and around their bodies causing severe deformities, inability to feeds and death.

The most important exposure that we have control over is using plastic for food and water. Heating food in plastic containers is one of the worst ways to contaminate our food and bodies. The heating of the food in plastic allows the molecules to break off more easily. Frozen vegetable packs that advertise putting the packs in the microwave to “steam” in the bag, frozen meals in plastic trays and pouches, and putting hot cooked food into a plastic container for storage or covering it with plastic wrap are all ways the plastics can adversely affect our health. Drinking water in plastic bottles also allows the harmful chemicals such as bisphenol-a, Polychlorinated biphenyl and phlalates to leach into the water as they can leach into food.

What can you do about it? Try to use as little plastic as possible in your daily life. Use Pyrex or other types of non plastic containers for food storage and heating. Drink water out of glass or stainless steel bottles. Use your own cloth grocery bags and produce bags instead of using the plastic ones. Limit or avoid frozen meals and processed foods. Don’t microwave or heat anything that is plastic. Try to eat as little canned food as possible. By implementing these simple easy changes it will not only help your own health but the health of the planet as well.

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Source by Teresa E Richter, ND

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The bottom freezer refrigerator is the newest eco-friendly appliance to hit the market. It is a new twist on an old design and has become a popular alternative to your run of the mill refrigerator. This refrigerator looks exactly as it sounds. The freezer is designed as a pull out drawer located on the bottom of the refrigerator while the cooler component sits atop and can either be the standard one door design or can incorporate the French door design (two doors). This refrigerator is both classic and modern and will give a sleek, chic appeal to any kitchen.

So, why is it such an eco-friendly machine? The answer lies in the design and how this refrigerator’s new features incorporate energy saving techniques. Because of the location of the freezer and the fact that it is now designed as a drawer, you no longer waist energy when you open either compartment. In the standard model it was inevitable that when either of the cooling compartments was open, the other would leak some of its cool air as well. This results in an unbalanced temperature and causes the unit to work harder to keep a balanced temperature.

Another way to save on the energy and electric bill is to not over clutter your fridge. The unique design of the bottom freezer refrigerator makes it easy to adhere to this rule because of the many new storage spaces available to the homeowner now. It is much easier to organize the two compartments now, and with the freezer on the bottom in drawer form this actually frees up quite a bit of space for the cooler units which as we all know is the more used of the two. The freezer is mainly used to store the frozen goods that we buy in bulk and plan to thaw later.

If you are in the market for a new refrigerator then you should definitely check out the bottom freezer refrigerator. It will save you quite a bit of money in the long run, even though it does run a bit more expensive than its standard counterparts. It is also a great addition to any kitchen decor, giving any style a modern and yet classic look no matter how your tastes run. This refrigerator style has opened a whole new way to organize and store your groceries and it incorporates a system that keeps your food cooler and healthier longer.

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Source by Andrew Zoebe

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Emergency preparedness is a noble endeavor, one that every individual should be engaged in. But, in order to make it an efficient pursuit, it shouldn’t be performed haphazardly. Many people start out with good intentions, but are misguided in their preparedness and food storage activities. They have a great goal in mind (i.e., being ready for the worst should a disaster or emergency occur), but there is no method to their madness. After they have randomly accumulated some of the necessities for any possible perceived threats, they are not then sure if they have all they need, and if they have allocated their resources properly. Of course almost anything is better than nothing, but there should be some prioritization beginning with preparation for a short-term disaster survival scenario all the way through to a “doomsday” predicament. Not everything can be prepared for because it is impossible to accurately predict the future, but it is certainly better to be over- than under prepared, and the best approach is to build a rock-solid emergency preparedness foundation and add to it in the proper sequence.

The proposed sequence is as follows: the first thing that everyone should store in case of emergency is a 72 hour emergency kit. A 72 hour emergency kit is an easy-to-carry and easily accessible package that contains items such as three days of water (most important) and non-perishable food items (preferably ready-to-eat goods), personal toiletry/hygiene items, first aid kit and medications, flashlight and batteries, blankets and sleeping bag, a radio, pocket knife, etc. 72 hours is the time frame that it will likely take to restore the usual services that are interrupted after a major disaster. You should plan on being self-sufficient for at least these three days.

The next level up in the readiness pyramid is a three-month supply of food storage that would include items that you ordinarily eat and can be rotated easily, eliminating any waste. These are such things as canned goods that fit easily into your food pantry or an extra closet, as well as frozen foods (meat, preserves, and vegetables).

MRE’s (meals ready-to-eat), freeze-dried foods, and dehydrated foods are the next step up in prioritization. These food storage items store for long periods of time in a climate-controlled environment, usually between 10 to 30 plus years.

Dry-pack storage items such as wheat, white rice, and beans move us even further up the readiness pyramid. These items are very nutrient dense, and take more work to prepare meals with, but are extremely versatile and can be included in too many recipes to count. They are very good staples for your diet. Other dry-pack items include powdered milk, powdered eggs and powdered butter, bullion (chicken and beef), flour, pasta noodles, etc.

After having considered food preparation adequately, it is time to move up the readiness pyramid to the level containing extra clothing and footwear. Remember you must consider the climate in which you live and the change (or not) in seasons. If you live in a region that has harsh winters, be certain to have adequate coats, sweaters, thermal underwear, warm clothing, gloves, boots, and blankets.

The next level up the pyramid is firearms and ammunition. First and foremost these serve as tools for killing game animals for meat should this become necessary. Secondly, these may serve as protection in the event of a disorderly societal breakdown (rioting, looting, etc.) where you may need to protect your family from harm.

Camping equipment basics such as tents, sleeping bags, backpacks, camping stoves/Dutch ovens, fishing pole and tackle, a Leatherman, matches, a lantern, and porta-potties will all make you much more confident in your abilities to survive in the outdoors if you need to move even further up the readiness pyramid, and have to evacuate your home for whatever reason for a period of time.

A person may survive indefinitely without a shower, but not comfortably. That is why this category of personal hygiene items is nearer the top of the readiness pyramid, but still very much a valid and useful part of it. The specific items you should include here are soap, shampoo, toothbrush and toothpaste, a razor and shaving cream, deodorant, feminine napkins, and diapers.

Finally, once you have completed your collection of each of the preceding layers and levels (and not before), top off the readiness pyramid with an emergency fund. This should cover as much as three to six months of living expenses, and then be supplemented with gold and especially silver (poor man’s gold) bullion.

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Source by Patrick Gunther

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I sometimes hear from folks who are a little confused about how to add in the fresh, grocery store side items to their Nutrisystem meals. And there can be some reluctance about even bothering with the sides because no one wants to work hard on the diet only to add in food that counteracts what you are trying to do so that it thwarts your progress. I heard from someone who said “what am I supposed to add in to my Nutrisystem meals? I don’t want to eat the wrong things.” I’ll respond to this in the following article.

The Add Ins Are Broken Down Into 4 Categories. You Can Chose From Any Category Each Day: One of the real goals of Nutrisystem is that you eat a very balanced diet from all of the food groups while eating foods that are glycemic friendly. To that end, the add ins are broken down into 4 categories. as follows: smart carbs; power fuels; vegetables; and extras. Ideally, you will chose from each group each day. This isn’t as hard as it sounds. You receive a grocery add in guide with your order and they will tell you how much of each category you should have. They also give tons of examples with suggested quantities.

For example, foods under the “smart carbs” category are foods like fruits, juices, whole grains, and pastas. In a real world example, you could have one medium banana or a slice of oatmeal bread with your breakfast from your own grocery stash. Or, you could add in a half cup of pasta or beans at lunch. For dinner, you could eat strawberries on the side.

The next category that we’ll look at are the “power fuels” and this is mostly lean protein like cheese, yogurt, nuts, peanut butter, and lean meats. A real life option might be adding in Canadian bacon at breakfast, a yogurt cup at lunch or some additional lean meat at dinner. Peanut butter and nuts also counts in the “power fuel” category. Now, the “vegetable” category is reasonably self explanatory. As you might expect, there are a wide variety of vegetables on this list. In general, you are allowed an entire cup of vegetable which is quite a bit.

The “extra” category are things like condiments (mayonnaise, mustard, ketchup, salad dressings, oils) and snacks like popcorn and pumpkin seeds. Don’t confuse these snack foods with the daily snacks that you eat on Nutrisystem. It works like this. On this plan, you eat three main meals (breakfast, dinner, and lunch) plus side items at every meal (choosing from the categories I just talked about.) In addition to these main meals with sides, you get to have two snacks and a dessert. These are included with your Nutrisystem package. So remember that the grocery sides are just that. They are sides to be eaten on the side of your main meals. But you also get snacks between meals to help keep you from getting as hungry.

So to answer the question posed, the choices for side items are extensive but you are given a lot of good information with your order. Basically, you can pick a side from any of those four categories, depending upon what might go nicely with your meal. So you might have some yogurt (power fuels) with your breakfast bagel, some carrots (vegetable) with your chicken salad lunch, and some pasta (smart carbs) with your steak at dinner. And you would still get an 2 additional snacks and a dessert on top of all of this.

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Source by Ava Alderman

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Some products must be maintained within a certain temperature range during storage and shipping. This temperature-controlled supply line is called a cold chain. It is important not only to keep the temperature stable but also to be able to verify conditions at a later date. There is a growing demand for data loggers that can provide shipping temperature data to document a product’s shipping history.

Why Is Cold Chain Compliance Important?

There are a number of reasons products require specific temperatures. In many cases it may be something as simple as keeping product quality high, avoiding unappetizing crystallization that occurs in frozen foods that have thawed and refrozen. However some foods that are exposed to higher temperatures for even a short time may pick up food borne illnesses that endanger consumers.

More serious problems could include reactive chemicals that can undergo changes when exposed to heat or cold. This could cause one compound to turn into another or even trigger an explosion. Vaccines and pharmaceuticals often need to be kept cold or they can lose their effectiveness. Recipients need a way to verify the products have been shipped as ordered so they know they can safely distribute them to consumers.

How Can Cold Chain Compliance Be Verified?

Temperature sensitive products are often shipped in containers that include temperature sensors and data loggers. These loggers take regular readings of the temperature inside the container and in some cases outside the container as well. These readings are stored within the data logger for later retrieval. Loggers are designed to take readings reliably for days, weeks or even months.

Receiving parties can examine the logs to ensure the product has never been exposed to temperatures outside the acceptable range. Containers that have been moved through multiple warehouses and transport systems may have passed through numerous temperature zones and often the shipper doesn’t realize a particular package was inadvertently stored outside accepted temperature range, or might think that the incident wasn’t serious enough to report.

Documentation Protects All Parties Involved

Often temperature data loggers are included by the manufacturers are vendors but there are a growing number of cases where the shippers themselves provide the hardware. In case the merchandise does arrive spoiled or damaged, the loggers can show where the problem occurred or at least where it didn’t.

Government agencies investigating outbreaks of E. coli or other food borne illnesses are able to use data logger information to help them determine when the contamination might have occurred. Vaccines that have been compromised can be disposed of rather than ineffectively administered to at risk populations.

Temperature is the most common characteristic recorded by data loggers but many other measurements including vibration, pressure or impact force can also ensure a product was shipped without incident.

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Source by Christine Harrell

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Food acids are the vital acids found in natural and synthetic food products that give them a distinct flavor or a tinge. Many fruits, vegetables and dairy products contain some type of acid. Human body tends to react differently to different types of food acids. Some of these acids provide nutrients or help alleviate some maladies whilst some have adverse effects on health when they are not consumed in appropriate amounts.

Citric Acid: This is a natural preservative found primarily in citrus fruits. Limes and Lemons are the best sources of citric acid, followed by other citrus fruits and strawberries, tomatoes and pineapples. A great quantity of all the citric acid produced is contained in soft drinks and other beverages, where it boosts flavors and adds a slightly sour taste. Citric acid also acts as a preservative and flavor enhancer in foods, including frozen foods, meat products, canned vegetables, jams, gelatins, candies.

Malic Acid: This is a component of many of the foods that we eat daily; mainly contained in candies, diet sodas and other artificially sweetened drinks due to its ability in masking artificial flavors and alternative sweeteners. The food that is most famous for its high malic acid content is the apple. Other fruits with a very high concentration of the acid are lychees, peaches nectarines, cherries, tomatoes, bananas, mangoes, and strawberries.

Tartric Acid: This compound is naturally found in many plants, particularly in grapes, tamarinds, pineapples, potatoes, carrots and bananas. It is also one of the especial acids found in wine. Tartaric acid can be added to food when a sour taste is desired. Tartaric acids have a dual role of an antioxidant and an anti-inflammatory which can help boost the immune system and promote overall wellness.

Acetic Acid: Acetic acid, also known as ethanoic acid, is a sour-tasting compound best known for the sour taste and pungent smell in vinegar, pickles, and sourdough bread. Its produced by fermenting and oxidizing ethanol and the distillation of wood. Acetic acid has many functions, but it is mostly used as a chemical reagent, fungicide, herbicide, and solvent in a variety of industries such as food, agriculture, cosmetics and cleaning.

Oxalic Acid: Oxalates or Oxalic acids is a compound occurring in many plants and vegetables. It is also produced in the body by metabolism of glyoxylic acid or ascorbic acid and does not go through metabolism but excreted in the urine. The body is known to absorb oxalic acid from only a handful of foods, including peanuts, pecans, cocoa, guava, rhubarb wheat bran, spinach, beets and beet greens and chocolate.

Benzoic acid: A natural source of benzoic acid is gum benzoin, which comes from certain tree barks, but, it can also be made by synthetic means. Benzoic acid is very useful as Preservatives to make food products last longer, and also eradicate harmful yeast and bacteria. Benzoic acid is present in various products, including Cranberries, prunes and plums sauces, jams, jellies and candied fruits.

Butyric acid: Butyric acid also known as butanoic acid, is a saturated short-chain fatty acid with a 4-carbon backbone occurring in the form of esters in animal fats and plant oils. Butyrate is produced as end-product of a fermentation process such as, decomposition of butter solely performed by obligate anaerobic bacteria. It is found in milk, especially sheep and buffalo milk, goat, cheese and butter.

Lactic acid: This is an organic compound which is white and water-soluble in its solid state and colourless in its liquid state. It is produced both naturally and artificially but naturally present in many foodstuffs via natural fermentation in products such as cheese, yogurt, soy sauce, sourdough, meat products and pickled vegetables. Lactic acid in food products usually serves as either as a pH regulator or as a preservative. It is also used as a flavouring agent.

Tannic Acid: Tannic acid, or tannin, is a bitter-tasting compound that is derived from plants. It is the component of red wine or unripe fruit that makes your mouth want to ruck. Grapes contain a high concentration of tannins which is critical to the art of wine making. Other products that contain this acid are Green Tea, nettle, oakwood, berries, Chinese galls, persimmons.

Caffeo-tannic Acid: This is a Chlorogenic acid, from coffee, yielding caffeic acid by precipitation with baryta and salts of lead. It is known for relatively lower toxicity and used widely in many other fields like food, feed additives and cosmetics.

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Source by Sarah Jobi

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So you are interested in trying a special autism diet, but you’re concerned about how much time it will take. You can successfully follow a special diet in the same time that you are already spending in the kitchen, and the tools described here can help make things easier.

If you watch someone build a house you’ll see the specialized tools they use to make their job of measuring, cutting, and constructing so much simpler. The same thing goes for cooking-cookware, specialized equipment, and storage materials-make cooking easier and healthier (by less exposure to harmful materials). This doesn’t mean you need fancy, expensive equipment to cook, but it’s certainly helpful to have a few good tools to make things more efficient and help specialized cooking fit into your lifestyle needs.

Here are some common cooking and storage tools that are helpful-and how to avoid the toxic ones.

Cookware

Cookware is the first thing people ask about regarding food safety. Do not use aluminum (where the cooking surface is aluminum), Teflon-coated, or copper. Especially, do not use Teflon. I know they are easy and non-stick, but there have been many studies showing how toxic this material is. Even if they are new and unscratched, I would not use them. Teflon is also toxic to produce. There are also newer varieties of cookware, all claiming to be non-stick and non-toxic. Because some of these are so new, I have not yet seen enough research to make personal recommendations.

As with most areas of nutrition and cooking, I prefer to stick with the traditional and classic options. Cast iron and enameled cast iron are good options for cookware. Stainless steel pots and pans are also good; however, stainless steel can contain high levels of nickel. Purchase stainless steel that attracts a magnet-these are much lower in nickel. If you can find the old VisionWare by CorningWare, they are also great to cook with.

For bakeware, you can use glass such as Pyrex, ceramic stoneware such as CorningWare, and natural stoneware such as Pampered Chef. Pyrex and CorningWare are old stand-bys. The stoneware by Pampered Chef is great for gluten-free pizza crust and butternut squash fries.

Helpful Tools

In addition to cookware, there are other tools that are very helpful in the kitchen:

Slow Cooker/Crock-Pot: Slow cookers, also commonly referred to as crock-pots (based on the brand name Crock-Pot), most frequently contain an enameled ceramic crock. Typically, these crocks are made with non-toxic materials, although you’ll want to check the specific brand. Slow cookers are great because they allow you to cook without requiring attention, so you can leave them all day while you are working or out running errands without concern for burning the food or a fire hazard. You will want to use recipes that are tailored to a slow cooker because the amount of water varies (less water is typically required for stews and soups).

Vita-MixTM: Vita-Mix is a high-powered blender that blends with ease – no more need to struggle with ice cubes in the blender. This blender can blend anything. I suggest the grain attachment too. Grinding your own grain allows the flour to be very fresh and makes easy nut flours. You can blend vegetables with liquid in the Vita-Mix-this differs from juicing where the pulp is extracted. Both ways of consuming vegetables is acceptable. The Vita-Mix makes a more fibrous thick juice.

Juicer: There are several different types of juicers: centrifugal and masticating being two of the most popular. I prefer a centrifugal because masticating heats up the juice a little too much – but there is much debate on this, and many options available. No matter the juicer you choose, juicing is a great way to get nutrient density in your diet.

ExcaliburTM Dehydrator: Great for making crispy nuts, dried fruit, Specific Carbohydrate Diet acceptable crackers, even yogurt. A dehydrator makes the best yogurt maker because you can adjust the temperature very specifically. The “dehydrator” doesn’t actually “dry the food out” but it gentle heats it to remove the moisture from the food. This allows you to use it as a warming oven for yogurt and other foods that you want to heat at a low, consistent temperature.

Harsch Crock: Unsurpassed for making lactic acid fermentations (cultured vegetables!). This fermentation crock makes delicious raw sauerkraut every time. The Harsch crock is well worth the investment, but not necessary to make cultured vegetables. You an also make cultured vegetables in a straight-sided, plain crock. Cultured vegetables are loaded with natural probiotics, a common tenet of autism diets.

ThermosTM: Great tool to storing hot lunch, so no heating or microwaving is required while out or at school. In addition to using a Thermos for soup, get creative with snacks and lunch. Look for a Thermos that is short and jar-shaped (rather than a tall cylinder). Foods that taste better hot such as chicken nuggets, gluten-free pasta, and chicken pancakes, often fit nicely in this shape and are easier to eat.

Avoiding toxins

Here are some storage and cooking tools to avoid, and safer alternatives.

TOXINS AROUND THE KITCHEN TO AVOID:

1. Canned food. Aluminum cans either put your food in contact with aluminum or plastic lining.

2. Avoid storing in plastic. Do not put hot food or fats (oils, butter, cheese) in plastic.

3. Avoid Teflon, copper and aluminum pans.

4. Avoid the microwave and never reheat with plastic in the microwave.

5. Avoid freezing in plastic when possible.

SAFER COOKING ALTERNATIVES

1. Buy in glass. Beans, tomato sauce, and other foods can be purchased in glass jars.

2. Store in glass with plastic/rubber lid, or in stainless steel.

3. Use stainless steel (attracts a magnet), cast iron, enameled cast iron, glass or ceramic.

4. Heat in oven, on stove, or in toaster oven.

5. Use wax paper, or glass with lid. If you use aluminum foil, wrap food in wax paper first to avoid contact with aluminum.

6. Store frozen food in glass mason jars or Pyrex storage containers. Mason jars can be frozen-you may get an occasional broken jar at the beginning, but once you get the hang of it, it’s uncommon to have the glass break. Just be sure not to fill the jar too full-allow plenty of room in the jar. If possible, don’t screw lid on all the way until completed frozen.

You can do it!

Learning to follow a special diet and cooking to heal takes patience and persistence. Try one new tool, recipe, or technique each week or month. It is much more attainable and less overwhelming to start with one thing at a time, and then build. Here’s an example. I consider myself a fairly beginner/intermediate knitter, but people are often surprised by the things I’ve created. My strategy (mostly because I get bored doing the same thing all the time) is to try one new stitch or technique with each new project. Learning one new skill is easy to add, and then before I realize it, I have quite the list of knitting tools and skilled attained (and can make things!).

I hope my experience with these kitchen tools over the years has provided helpful tips make your cooking and food prep easier. Having a child on the autism spectrum makes time very precious. However, since eating healthfully is such an integral part of healing and recovery, learning how to balance healthy food and time is important. Having some tools and tips can make food preparation easier and healthier.

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Source by Julie Matthews

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Bisphenol A or BPA is one of the problematic chemicals that we are being exposed to from bottled drinks, canned foods, etc.

BPA is found in some types of plastics used in making bottles, as well as in the inner lining of many canned foods.

BPA is also a known “xenoestrogen”, and is often called “stubborn abdominal fat”. In many studies on animals it has been linked to various health issues like cancer, heart disease, metabolic disorders, diabetes, and even fertility problems leading to birth defects as well as miscarriages.

In practical terms, the longer polycarbonate bottles or cans of food sit on shelves the more BPA leaches into the food. According to a study by Environmental Working Group (EWG), almost 95% of Americans had traces of BPA in their bodies.

The Environmental Working Group reported that “analysis of our tests reveals that for one of every five cans tested, and for one-third of all vegetables and pastas (ravioli and noodles with tomato sauce), a single serving would expose a pregnant woman to BPA at levels that fall within a factor of 5 of doses linked to birth defects – permanent damage of developing male reproductive organs”.

And what may be more alarming is that The EWG also reported evidence of… “An investigation demonstrating that low doses of BPA spur both- the formation as well as the growth of fat cells. These two factors drive obesity in humans (Masumo et al. 2002).”

Steps that help in minimizing the effects of BPA

1. Avoid canned foods and choose fresh or frozen foods instead.

2. If you have to resort to canned foods, try to find those free of BPA.

3. search for tomato products such as sauces, pastes, etc that are available in glass bottles.

4. Use storage products that are BPA-free.

5. Avoid microwaving the food in plastic containers since it may increase leaching of BPA besides other chemicals.

6. While using reusable plastic bottles, ensure that they are not made of polycarbonate; ensure that it has a label that says it is BPA-free. If a bottle has “PC” marked at the bottom, it is likely to contain BPA as it is made of polycarbonate. Also, since aluminum bottles may contain a lining which may have BPA, it is best to avoid these.

7. The EWG analysis showed 42% of soda cans were found to contain BPA if made from polycarbonate, so it is best avoided. In any case those conscious of their health ought not to have soda anyway.

8. We find increasing use of plastic cups or glasses for hot liquids like tea or coffee which may accelerate leaching of BPA, depending upon the type of plastics used.

9. It is difficult to however avoid some level of xenoestrogen due to all the chemicals we are exposed to in foods from herbicide/pesticide residues, packaging materials, etc, water supply, cosmetics, lotions, etc. It is best to be vigilant in day to day life.

10. Use fresh food, fruits and vegetables and traditional oganic based packaging materials for storage.

By keeping vigil on the labels containing information about the products you can prevent exposure to harmful xenoestrogen. Certain foods like garlic, chamomile, onions, green teas, and cruciferous vegetables containing powerful phytonutrients also help fighting effects of xenoestrogens.

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Source by C P Ramchandani