Let food be thy medicine and medicine be thy food. ~Hippocrates

Archive for June, 2014

Food Safety: Storage Times


Frozen foods retain their safety almost indefinitely. They do however, lose quality. Refrigerated foods have a safe storage window, after which they can spoil and cause food poisoning. Here is a chart for refrigerator and freezer storage times, from food safety.gov. Below is a separate chart for eggs in various forms.

Category Food Refrigerator
(40 °F or below) Freezer
(0 °F or below)
Salads Egg, chicken, ham, tuna & macaroni salads 3 to 5 days Does not freeze well
Hot dogs opened package 1 week 1 to 2 months
unopened package 2 weeks 1 to 2 months
Luncheon meat opened package or deli sliced 3 to 5 days 1 to 2 months
unopened package 2 weeks 1 to 2 months
Bacon & Sausage Bacon 7 days 1 month
Sausage, raw — from chicken, turkey, pork, beef 1 to 2 days 1 to 2 months
Hamburger & Other Ground Meats Hamburger, ground beef, turkey, veal, pork, lamb, & mixtures of them 1 to 2 days 3 to 4 months
Fresh Beef, Veal, Lamb & Pork Steaks 3 to 5 days 6 to 12 months
Chops 3 to 5 days 4 to 6 months
Roasts 3 to 5 days 4 to 12 months
Fresh Poultry Chicken or turkey, whole 1 to 2 days 1 year
Chicken or turkey, pieces 1 to 2 days 9 months
Soups & Stews Vegetable or meat added 3 to 4 days 2 to 3 months
Leftovers Cooked meat or poultry 3 to 4 days 2 to 6 months
Chicken nuggets or patties 3 to 4 days 1 to 3 months
Pizza 3 to 4 days 1 to 2 months

Egg Storage Chart

Product Refrigerator Freezer
Raw eggs in shell 3 to 5 weeks Do not freeze. Instead, beat yolks and whites together; then freeze.
Raw egg whites 2 to 4 days 12 months
Raw egg yolks 2 to 4 days Yolks do not freeze well.
Raw egg accidentally frozen in shell Use immediately after thawing. Keep frozen; then
refrigerate to thaw.
Hard-cooked eggs 1 week Do not freeze.
Egg substitutes, liquid
Unopened 10 days 12 months
Egg substitutes, liquid
Opened 3 days Do not freeze.
Egg substitutes, frozen
Unopened After thawing, 7 days or refer to “Use-By” date. 12 months
Egg substitutes, frozen
Opened After thawing, 3 days or refer to “Use-By” date. Do not freeze.
Casseroles with eggs 3 to 4 days After baking, 2 to 3 months.
Eggnog
Commercial 3 to 5 days 6 months
Eggnog
Homemade 2 to 4 days Do not freeze.
Pies
Pumpkin or pecan 3 to 4 days After baking, 1 to 2 months.
Pies
Custard and chiffon 3 to 4 days Do not freeze.
Quiche with filling 3 to 4 days After baking, 1 to 2 months.
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Gluten, Gluten, Gluten


Gluten is the new “Atkins,” or “Paleo.” Seems that each year brings a new wave of diets, all promising better health, more radiance and weight loss. You’d think that by now, especially for those who have tried each one, only to discover it was either unsustainable or ineffective – of even harmful, we would collectively learn that there is no magic formula, shortcut or substitute for healthy eating and exercise.

But alas, an optimistic and perhaps lazy society we are. Most people prefer to take pills in lieu of changing their behaviors. It has been shown that those taking statins for cholesterol actually have unhealthier food choices since they feel their meds will “take care of” the problem. Diabetics relying on insulin, Metformin and the like, continue to skip meals, overindulge in or not balance their carbs, and don’t exercise – all strategies that could actually eliminate the need for these drugs in many.

The food and drug industries are partly to blame, but when push comes to shove, we must make our own choices. But I digress. This post is about gluten – the totally misunderstood element in our diets. In a quick nutshell, gluten is a protein found in wheat, barley, rye and triticale.  It is also used in many, many commercial products, and not necessarily labeled in a way the average person can identify it, making it a problem for those with Celiac Disease – a true gluten allergy or autoimmune disease, in which an affected person is unable to process gluten. This affects many systems in the body, resulting in the inability to absorb nutrients, causing nutritional deficiencies. Then there is a condition termed “gluten sensitivity” or “intolerance,” for which there is no current consensus of definition. Finally, some are allergic to wheat – of which gluten is a part.

Here are a few links to the topic of gluten: definition, where it is found and current thinking about sensitivity. In the end, the message is that no one should follow a diet based on what their friends are doing or saying. If it involves eliminating healthy components of a diet, it is probably not wise unless there is a medical necessity for it. Do your research and consult with nutrition professionals before starting any diet.

Enjoy the links. To warm you up, the first is Jimmy Kimmel’s reporter asking people who follow a gluten free diet, to explain what gluten is. It about sums up the issue!

Jimmy Kimmel Show: 

http://www.womenshealthmag.com/nutrition/jimmy-kimmel-gluten-free-diet-video?cm_mmc=Fox_Health-_-3_Signs_You_Should_Get_Tested_for_Gluten_Sensitivity_or_Celiac_Disease-_-Article-_-Watch_People_Who_Say_they_Eat_a_Gluten-Free_Diet_Try_to_Explain_What_Gluten_Is

A Grain of Truth to Gluten Intolerance

http://www.smh.com.au/lifestyle/diet-and-fitness/a-grain-of-truth-to-gluten-intolerance-20140527-zrpb3.html

Sources of Gluten:

http://celiac.org/live-gluten-free/gluten-free-diet/sources-of-gluten/

HuffPost: 7 Places You ever Knew Contained Gluten

http://www.huffingtonpost.com/2013/08/19/surprising-foods-with-gluten_n_3769463.html

Truth About Gluten

http://flcourier.com/2014/05/01/the-truth-about-gluten/

People with gluten sensitivity who have not had tests

http://www.reuters.com/article/2014/05/07/us-celiac-gluten-sensitivity-idUSKBN0DN1HU20140507

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