Kinkajou: Foods in the freezer -- are they safe? Every year, thousands of callers to Health Authorities occur because people aren't sure about the safety of items stored in their own home freezers. The confusion seems to be based on the fact that few people understand how freezing protects food. Here is some information on how to freeze food safely and how long to keep it.
Dr BXxxxx: What Can You Freeze?
You can freeze almost any food. Some exceptions are canned food or eggs in shells. However, once the food (such as a ham) is out of the can, you may freeze it.
Being able to freeze food and being pleased with the quality after defrosting are two different things. Some foods simply don't freeze well. Examples are mayonnaise, cream sauce and lettuce. Raw meat and raw poultry maintain their quality longer than their cooked counterparts, because moisture is lost during cooking.
Chicken keeps its quality longer than beef when frozen. Chicken has a higher risk of built in (natural) bacterial contamination than other meats. So it is unadvisable to refreeze any poultry.
Dr BXxxxx: Is Frozen Food Safe?
Food stored constantly at 0 °F (-17.8 °C) will always be safe. A good average domestic freezer will operate at this temperature or lower. Only the quality suffers with lengthy freezer storage. Freezing keeps food safe by slowing the movement of molecules, causing microbes to enter a dormant stage. Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage and food borne illness.
Dr BXxxxx: Does Freezing Destroy Bacteria & Parasites?
Freezing to 0 °F inactivates any microbes -- bacteria, yeasts and moulds - - present in food. Once thawed, however, these microbes can again become active, multiplying under the right conditions to levels that can lead to food borne illness. Since they will then grow at about the same rate as microorganisms on fresh food, you must handle thawed items as you would any perishable food.
Trichina (tapeworms) and other parasites can be destroyed by sub-zero freezing temperatures. However, very strict government-supervised conditions must be met. It is not recommended to rely on home freezing to destroy trichina. Thorough cooking will destroy all parasites.
Dr BXxxxx: Freshness & Quality
Freshness and quality at the time of freezing affect the condition of frozen foods. If frozen at peak quality, foods emerge tasting better than foods frozen near the end of their useful life. So freeze items you won't use quickly, sooner rather than later. Store all foods at 0° F or lower to retain vitamin content, colour, flavor and texture.
Dr BXxxxx: Nutrient Retention
The freezing process itself does not destroy nutrients. In meat and poultry products, there is little change in nutrient value during freezer storage.
Dr BXxxxx: Enzymes
Enzyme activity can lead to the deterioration of food quality. Enzymes present in animals, vegetables and fruit promote chemical reactions, such as ripening. Freezing only slows the enzyme activity that takes place in foods. It does not halt these reactions which continue after harvesting. Enzyme activity does not harm frozen meats or fish and is neutralized by the acids in frozen fruits. But most vegetables that freeze well are low acid and require a brief, partial cooking to prevent deterioration. This is called "blanching." For successful freezing, blanch or partially cook vegetables in boiling water or in a microwave oven. Then rapidly chill the vegetables prior to freezing and storage. Consult a cookbook for timing.
Bacterial enzymes (coming from bacteria contaminating the food), can be active even if the foods are frozen. This can cause degradation of the quality of the food even though the bacteria are unable to grow. Handle your food with care and with clean equipment to minimise spoilage and the risk of bacterial food poisoning.
Dr BXxxxx: Packaging
Proper packaging helps maintain quality and prevent "freezer burn." It is safe to freeze meat or poultry directly in its supermarket wrapping but this type of wrap is permeable to air. Unless you will be using the food in a month or two, over wrap these packages as you would any food for long-term storage using airtight heavy-duty foil, (freezer) plastic wrap or freezer paper, or place the package inside a (freezer) plastic bag. Use these materials or airtight freezer containers to repackage family packs into smaller amounts. It is not necessary to rinse meat and poultry before freezing. Freeze unopened vacuum packages as is. If you notice that a package has accidentally been torn or has opened while food is in the freezer, the food is still safe to use; merely over-wrap or rewrap it.
Dr BXxxxx: Freezer Burn
Freezer burn does not make food unsafe, merely dry in spots. It appears as grayish-brown leathery spots and is caused by air reaching the surface of the food. Cut freezer-burned portions away either before or after cooking the food. Heavily freezer-burned foods may have to be discarded for quality reasons.
Dr BXxxxx: Colour Changes
Colour changes can occur in frozen foods. The bright red colour of meat as purchased usually turns dark or pale brown depending on its variety. This may be due to lack of oxygen, freezer burn or abnormally long storage.
Freezing doesn't usually cause colour changes in poultry. However, the bones and the meat near them can become dark. Bone darkening results when pigment seeps through the porous bones of young poultry into the surrounding tissues when the poultry meat is frozen and thawed.
The dulling of colour in frozen vegetables and cooked foods is usually the result of excessive drying due to improper packaging or over-lengthy storage.
Dr BXxxxx: Freeze Rapidly
Freeze food as fast as possible to maintain its quality. Rapid freezing prevents undesirable large ice crystals from forming throughout the product because the molecules don't have time to take their positions in the characteristic six-sided snowflake. Slow freezing creates large, disruptive ice crystals. During thawing, they damage the cells and dissolve emulsions. This causes meat to "drip"--lose juiciness. Emulsions such as mayonnaise or cream will separate and appear curdled.
Ideally, a food 2-inches thick should freeze completely in about 2 hours. If your home freezer has a "quick-freeze" shelf, use it. Never stack packages to be frozen. Instead, spread them out in one layer on various shelves, stacking them only after frozen solid.
Dr BXxxxx: Refrigerator – Freezers
If a refrigerator freezing compartment can't maintain zero degrees or if the door is opened frequently, use it for short-term food storage. Eat those foods as soon as possible for best quality. Use a free-standing freezer set at 0° F or below for long-term storage of frozen foods. Keep a thermometer in your freezing compartment or freezer to check the temperature. This is important if you experience power-out or mechanical problems.
Dr BXxxxx: Length of Time
Because freezing keeps food safe almost indefinitely, recommended storage times are for quality only. Refer to the freezer storage chart at the end of this document, which lists optimum freezing times for best quality.
If a food is not listed on the chart, you may determine its quality after defrosting. First check the odor. Some foods will develop a rancid or off odor when frozen too long and should be discarded. Some may not look picture perfect or be of high enough quality to serve alone but may be edible; use them to make soups or stews. Cook raw food and if you like the taste and texture, use it.
Dr BXxxxx: Safe Defrosting
Never defrost foods in a garage, basement, car, dishwasher or plastic garbage bag; out on the kitchen counter, outdoors or on the porch. These methods can leave your foods unsafe to eat.
There are three safe ways to defrost food: in the refrigerator, in cold water, or in the microwave. It's best to plan ahead for slow, safe thawing in the refrigerator. Small items may defrost overnight; most foods require a day or two. And large items like turkeys may take longer, approximately one day for each 5 pounds of weight.
For faster defrosting, place food in a leak proof plastic bag and immerse it in cold water. (If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Tissues can also absorb water like a sponge, resulting in a watery product.) Check the water frequently to be sure it stays cold. Change the water every 30 minutes. After thawing, cook immediately.
When microwave-defrosting food, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving.
Dr BXxxxx: Refreezing
Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, except if the food has been held at a temperature of more than 40 °F (or 6°C) for longer than two hours. There may be a loss of quality due to the moisture lost through defrosting. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion.
If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly.
Dr BXxxxx: Cooking Frozen Foods
Raw or cooked meat, poultry or casseroles can be cooked or reheated from the frozen state. However, it will take approximately one and a half times the usual cooking time for food which has been thawed. Remember to discard any wrapping or absorbent paper from meat or poultry.
When cooking whole poultry, remove the giblet pack from the cavity as soon as you can loosen it. Cook the giblets separately. Read the label on frozen meat and poultry products. Some, such as pre-stuffed whole birds, MUST be cooked from the frozen state to ensure a safely cooked product.
Dr BXxxxx: Power Outage in Freezer
If there is a power outage, the freezer fails, or if the freezer door has been left ajar by mistake, the food may still be safe to use. As long as a freezer with its door ajar is continuing to cool, the foods should stay safe overnight. If a repairman is on the way or it appears the power will be on soon, just don't open the freezer door.
A freezer full of food will usually keep about 2 days if the door is kept shut; a half-full freezer will last about a day. The freezing compartment in a refrigerator may not keep foods frozen as long. If the freezer is not full, quickly group packages together so they will retain the cold more effectively. Separate meat and poultry items from other foods so if they begin to thaw, their juices won't drip onto other foods.
When the power is off, you may want to put dry ice, block ice, or bags of ice in the freezer or transfer foods to a friend's freezer until power is restored. Use an appliance thermometer to monitor the temperature.
When it is freezing outside and there is snow on the ground, it seems like a good place to keep food until the power comes on; however, frozen food can thaw if it is exposed to the sun's rays even when the temperature is very cold. Refrigerated food may become too warm and food borne bacteria could grow. The outside temperature could vary hour by hour and the temperature outside will not protect refrigerated and frozen food. Additionally, perishable items could be exposed to unsanitary conditions or to animals. Animals may harbor bacteria or disease; never consume food that has come in contact with an animal.
To determine the safety of foods when the power goes on, check their condition and temperature. If food is partly frozen, still has ice crystals, or is as cold as if it were in a refrigerator (40 °F), it is safe to refreeze or use. It's not necessary to cook raw foods before refreezing. Discard foods that have been warmer than 40 °F for more than 2 hours. Discard any foods that have been contaminated by raw meat juices. Dispose of soft or melted ice cream for quality's sake.
Dr BXxxxx: Frozen Cans
Accidentally frozen cans, such as those left in a car or basement in sub-zero temperatures, can present health problems. If the cans are merely swollen -- and you are sure the swelling was caused by freezing -- the cans may still be usable. Let the can thaw in the refrigerator before opening. If the product doesn't look and/or smell normal, throw it out. DO NOT TASTE IT! If the seams have rusted or burst, throw the cans out immediately, wrapping the burst can in plastic and disposing the food where no one, including animals can get it.
Dr BXxxxx: Frozen Eggs
Shell eggs should not be frozen. If an egg accidentally freezes and the shell cracked during freezing, discard the egg. Keep an uncracked egg frozen until needed; then thaw in the refrigerator. It can be hard cooked successfully but other uses may be limited. That's because freezing causes the yolk to become thick and syrupy so it will not flow like an unfrozen yolk or blend very well with the egg white or other ingredients
Kinkajou:: Using Vinegar Hints
Vinegar is made by fermenting any sugar containing solution using special bacteria. These bacteria have been in many forms cultivated by human beings for this purpose for many thousands of years.
Kinkajou: Typically the start foodstuffs are:
Apple > Cider Vinegar
Grapes or wine Vinegar: Can be made with red or white wine and often contain added herbs or berries for flavour or sweetness
Malt (from barley or other cereals): This makes dark brown vinegar reminiscent of full bodied brewed beers. It has a distinct malt flavour. Commercial varieties can include plain acetic acid with a little brown colouring to replace the more complex brewing process. In England this variety is often used on Fish and Chips.
Cane Sugar of Molasses
Rice > Rice Wine Vinegar
Other less commonly seen types include: Beer vinegar, Coconut vinegar, Raisin Vinegar. Many different fruits can be used as feeder stock for vinegar fermentation.
Kinkajou: Balsamic Vinegar made from grapes. It originally evolved in Modena Italy and was subject to a long process of fermentation in oak vats for added flavour. It gives a very complex taste. It is rated on a Leaf system, with 1, 2 3 or 4 leaf Balsamic Vinegar of Modena being labelled on the bottle. The production of this type of vinegar has been commercialized and there are many more modern methods involved today in production.
Four Leaf Balsamic Vinegar of Modena is actually very sweet and I have heard my friends say they would gladly use it as a flavour agent on ice cream.
Kinkajou: 0 Leaf: Often this is largely red wine vinegar with a small amount (say 5%) of cooked grape wust added back into the vinegar for flavour.
Kinkajou: 1 Leaf: Used generally as a food flavour agent, preferably at the end of cooking so that the heat of the food does not evaporate the vinegar. Typical foods used with this vinegar are: salad, potatoes, stir fry, steamed veges.
Kinkajou: 2 Leaf: The sweetness is starting to increase and to overpower the tartness of the vinegar. Commonly used in marinades or sweeten finished cooked dishes.
Kinkajou: 3 Leaf: Again more sweetness and the development of some richness and other varietal tones to add flavour to food especially Meat dishes, sauces or gravies
Kinkajou: 4 Leaf: This type of vinegar has a lot of sweetness with minimal acid tones. It is often used on deserts or fruits or ice cream or on cake or Parmesan cheese. You need to like sweetness and the bit of bite it carries.
DR Xxxxx : Apple Cider Vinegar is reputed to be a health booster by means of:
Improving Insulin Sensitivity in Diabetes
Reducing E. Coli and other Food Poisoning Bacteria, Reducing Bowel Complaints
Having a protective effect on kidneys and cholesterol
Weight Loss: Personally, this is where I get a bit worried about some of the claims made by the commercial health food industry. The "why” is always important. If the mechanism of action is to inflame and damage the stomach lining causing a loss of appetite, this is not good. Yes you may be losing weight as a result of drinking your cloudy apple cider vinegar. But it’s because the stuff is making you too sick to eat.
Helping heart disease
Reduce Bacteria in Oral Infections: Personally, again this is where I get a bit worried about some of the claims made by the commercial health food industry. Acid in the mouth is not a good thing and can cause severe and dangerous etching of tooth enamel unless done with extreme care.
Kinkajou: Do not drink apple cider vinegar undiluted. If you are going to imbibe this stuff directly, dilute it 1in10 with water: as pure as your beliefs insist upon. It is the Cloudy apple Cider vinegar being unfiltered, unpasteurized and with the “mother” left intact, that is reputed to have the health benefits. The fermenting microbes still remain in the mix.
DR Xxxxx : To me the “why” is important.
Chlorogenic acid has been named as an especially helpful agent.
Personally I have found references to malic acid. Malic acid is an intermediate in the citric acid cycle. It is formed from fumaric acid and is oxidized to oxaloacetic acid. It is also metabolized to pyruvic acid by malic enzyme which is present in many biologic systems. There are obvious metabolic effects from ingesting malic acid.
However, I find the claims hard to assess. There are possible substantial immune and metabolic effects mediated by metabolic changes, vitamin level changes or alteration of metabolic by-products that could cause changes in the body. There are also many other complex chemicals possibly arising from the microbes as well. The contribution of these to health is impossible to assess without recognition of the active agents or the mechanism of action of the active agent.
FOR ME, IF I AM DOING SOMETHING FOR MY HEALTH, I ALWAYS INSIST ON KNOWING THE WHY.
If you want to preserve your health, you need to make the right decisions. Many of our health recommendations are based on what specific commercial interests are keen to sell us. “Good for You” in the Paill Spectrum model is a very specific thing. Many of our healthy foods are potentially damaging to our health. Choosing foods that make you feel good, does not guarantee that they are good for you. Make sure you make the right decision for yourself as others have.
DR Xxxxx : My impression is that the situation is too complex to make a recommendation.
My advice: have your vinegar in your food as you wish, but I can’t with certainty say how it may be good for you. In this circumstance I cannot recommend a dose or even a type of vinegar to improve your health. But, experience says it isn't bad for you, so enjoy. Just careful what you recommend if you are taking vinegar for “health” reasons.
When you are out in your boat it is important when
navigating a course to know what the deviation ( That is how much error your compass
is reading ) is on your compass otherwise you will end up in a different spot as to where
When working from a recipe it is important to measure out the ingredients to ensure that the end product is a success. Also on the very important list is to know your oven. Does it read high or low?(temperature )
This can be easily found out by purchasing an oven thermometer, and running a test ( cost under $5.00). Just stick it in the oven and compare your oven settings to the thermometer’s. The cost is well worth the knowledge this gives you when cooking those special treats.
Disclaimer: The resources included in this list are provided only as a guide to a variety of online information services. A listing does not imply an endorsement of the information or services provided. This information is not offered to be interpreted as medical or professional advice. All medical information needs to be carefully reviewed with your health care provider.
Copyright Erasmus and Kinkajou
The Paill Spectrum Disease Model has been developed by Dr. Xxxxx. It will be some time before the knowledge of the syndrome becomes independently tested and accepted. Disclaimer
The Commandant : If you want to preserve your health, you need to make the right decisions. Many of our health recommendations are based on what specific commercial interests are keen to sell us. “Good for You” in the Paill Spectrum model is a very specific thing. Many of our healthy foods are potentially damaging to our health. Choosing foods that make you feel good, does not guarantee that they are good for you. Make sure you make the right decision for yourself as others have.
Disclaimer: This site makes no promises. It is presented by cartoon characters with no obvious attachment to true existence. Believe it or not. The choice is yours. Decide well and carefully, however. You are free to make your choices but not free to choose the consequences of your actions and decisions. Once you have chosen, your fate is inevitable.. Good Luck!
from our Security Team : The Commandant, Frobisher and Beethoven.
Disclaimer: This information is not offered to be interpreted as medical or professional advice. All medical information needs to be carefully reviewed with your health care provider.
Dr AXxxxx: Eat the right food and live longer and healthier,
or ignore good advice and get sick and suffer and die. The choice is yours.
Erasmus : Kinkajou: DR Xxxxx : Dr AXxxxx Goo: :
:Beethoven and Frobisher Beethoven, The Commandant and Frobisher
The Commandant :
This web page links to lots of "Gluten Free" recipes: Cakes and Biscuits, Sweets, Sauces, Meals plus connects to a “Free Cookbook Download”
This web page showcases our “Wheat Free Food Buying Guide”
This page provides information useful in shopping for gluten free products at a typical supermarket. It covers a number of food types: such as soups / stews, snacks, basic staples and sweets. The page discusses details of the wheat free Food Buying Guide designed to assist wheat allergic people to go shopping for gluten free products for their health.
On This Web Page you will find medical grade dietary advice on gluten and other allergies.
Wheat Free Advice: re Diet Trial, Wheat Substitutes, Wheat or Gluten Allergy.
This web page discusses trialling a gluten free diet to assess if this can improve your health. (For most people who are not very very allergic (i.e. Celiac or high grade gluten sensitive), being wheat free is adequate to improve gluten related symptoms.
This web page contains practical hints in going GLUTEN REDUCED.
Kinkajou: Headings on this page include:
If one of your blood tests shows some Wheat Protein Allergy.
To Do a Dietary Test
Symptoms of Gluten Sensitivity
Avoid Wheat: This means you are not allowed to eat
Traps In Following Celiac Type Diets
Hints about cooking or identifying gluten free or non-gluten free foods
Any of the following terms may indicate the presence of wheat
Gluten Cooking Staples : Gluten Free Self Raising Flour. Gluten free Baking Powder, Gluten free flour combinations, Gluten Free Pastry and gluten free daily bread
Kinkajou: Other Headline Items include:
The most common food allergies are: Gluten, Peanuts, Eggs, Seafood, Mould.
For those people who have a Mould Allergy:
Beware what is the Difference between Food Intolerance and Food Allergy?
Diagnosis and Testing of Adverse Wheat Reactions
This web page covers:
Cooking tips on using your oven,
Using freezing as a safe adjunct to cooking and for interest,
Tips on using vinegar.
Kinkajou: Freezing related topics or tips include:
What Can You Freeze?; Is Frozen Food Safe?; Does Freezing Destroy Bacteria & Parasites?; Freshness & Quality; Nutrient Retention; Enzymes; Packaging; Freezer Burn; Colour Change; Freeze Rapidly; Refrigerator – Freezers; Length of Time; Safe Defrosting; Refreezing; Cooking Frozen Foods; Power Outage in Freezer; Frozen Cans; Frozen Eggs.
About Wheat or Gluten Allergy: A Basic Summary of the Medical Issues
The Commandant : Disclaimer: This site makes no promises. It is presented by cartoon characters with no obvious attachment to true existence. Believe it or not. The choice is yours. Decide well and carefully, however. You are free to make your choices but not free to choose the consequences of your actions and decisions. Once you have chosen, your fate is inevitable.. Good Luck!