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While I agree that these types of warnings are conservative and partially CYA, I would suggest that they not be dismissed. What needs to be understood is that there are other factors involved past the production method. Even if a mfr./producer observes and maintains the highest quality standards in their production facility, they have no control over how ...


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There is the possibility that your spinach was harvested from a particularly filthy field. If it was harvested anyplace in the "first world" (check the label), I would dismiss the warning. Other than that possibility, what you have there is a warning so overly conservative that it serves to undermine any credibility that the governing body ever had. In my ...


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Vitamin C is not lost, there is no magic happening, it is just consumed by cells trying to protect themselves from dying You typically see a 50% reduction within 7 days, and then the loss rate reduces as the cellular processes stop For many vegetables the loss rate is much less if kept chilled. Most food books that publish vitamin C levels do so at X days ...


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This is a difficult question, as there are many different varieties of corn on the cob -- the stuff sold in the United States is typically significantly sweeter than that grown in Europe. Once cut, corn starts a process that will convert its sugars to starch. To make store-bought corn taste like fresh cut corn, they've specifically bred corn varieties that ...


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Food preservatives such as nitrite, sorbic acid, phenolic antioxidants, polyphosphates, and ascorbates are all proven additives to help reduce the risk. phenolic antioxidants in particular come from plant materials. If I were you, I would invest my time into researching such ingredients as bay leafs because you can buy them in bulk and because they're food ...


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I suppose dropping the bags in liquid nitrogen for a few minutes, and then storing in the freezer might suffice. mostly fish, but not a bad read: http://www.fda.gov/downloads/Food/GuidanceRegulation/UCM252416.pdf Edit post clarification of the question: Liquid nitrogen is still fun if you can find an excuse, and highly effective. In a less drastic ...


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You Can Add Flavour to The food being Steamed. For example Steaming Mussels in Beer or wine you can also add thing to the bottom steaming pot such as blue cheese onions pepper, and those flavours will end up in the mussels in the top. and some of the Mussel flavour ends up in the bottom pot which happens to make a very nice soup.



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