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A Nutritionist's Tips For Eating and Handling Food

 There’s so much information out there on food handling and food products that it can sometimes get confusing. That’s why I consulted a nutritionist on your behalf to give you some inside knowledge on some of the best practices. Here’s her list of the most important things about food handling and food products that you may not know:
 

1. You should soak plastic work surfaces in water and vinegar
If you’re using a plastic work surface to prepare food, be sure to soak it down with water and vinegar when you’re done, in order to kill any bacteria that might have accumulated. If possible, prepare food on a wooden work surface instead, as wood contains natural disinfectants.

2. Finish off a bottle of wine within the following time-frames
Make sure you finish off a bottle of red wine not longer than eight hours after opening. On the other hand, white wine keeps slightly longer. Place it in the refrigerator and consume within 10-12 hours of opening.

3. Replace sugar with stevia
​Stevia, or sugar leaf, is a plant similar to mint that’s 30 times sweeter than sugar, yet contains no calories whatsoever. One-third of a leaf is enough to sweeten a drink, however you can also buy stevia extract.

4. Pour sugar on fruit if you want to freeze it
This will help it retain its flavor.

nutritionist-advice

5. Prepare dough according to the season
Use cold water in the winter and ice water in the summer to inflate dough to its maximum height.

6. Note that fat percentages in milk are almost negligible
There is almost no difference between the percentages of fat in milk. Drinking milk is always at 3% fat. Milk with 0% fat is actually milk water (the water remaining in the process of churning cream, butter, cheese).

7. Let your plants enjoy your discarded eggshells
Eggshells contain 100% calcium. Simply add the fragments to the water you use for watering your plants.

8. Good-quality olive oil should be unaffected by being stored in the refrigerator
You can determine the quality of olive oil by how it behaves once it comes back to room temperature. Chilling it will likely make it cloudy and begin to solidify, however it should return to its normal consistency when you take it out of the refrigerator.

 
nutritionist-advice

9. It’s impossible to freeze sugar or alcohol
Try as you might, neither sugar not alcohol can be frozen. 

10. Puff pastry should really be avoided
If you really must use puff pastry in a recipe you have in mind, refrain from freezing it after preparation.

11. It’s better to defrost something gradually
A food item that you want to defrost should be placed in the refrigerator overnight first, then taken out, and left to finish defrosting on the following day.

12. Whole wheat products can reduce sugar craving
If you happen to be hooked on sugar, try eating whole wheat products to feel your cravings subside.

nutritionist-advice

13. A vitamin B12 deficiency can easily be taken care of
Just eat freshly-crushed flaxseeds or cashew nuts.

14. Saccharin is poisonous
This artificial sweetener is made from – wait for it – coal tar. That should be reason enough to ensure you don’t consume it.


15. Dairy products should be stored at the bottom of your refrigerator
The coldest part of your refrigerator is the bottom, so keep your milk and other dairy products as low down as you possibly can.

16. The following are three best practices for handling eggs

• Always wash your hands after touching eggs.
• Store eggs in the refrigerator and keep them well away from other products. The door is the best place for doing so. 
• Do not wash eggs unless you intend to use them there and then. 

 

Images (including cover) by Deposit Photos.

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