tag:blogger.com,1999:blog-78779689930254195332024-03-12T16:27:13.112-07:00gttechandinfolitAnonymoushttp://www.blogger.com/profile/10104847725415447498noreply@blogger.comBlogger87125tag:blogger.com,1999:blog-7877968993025419533.post-49609854796351636942014-05-16T02:00:00.000-07:002014-09-25T03:53:50.084-07:00A healthy education at a young age is importantI find that this is really important especially in today's world where fast food and sugar is becoming a big problem! Being educated at a young age on what foods to eat and the importance (in a non boring way) of being healthy and having a active lifestyle is very important for future life. Many diseases that you can get in later life can be caused by a unhealthy lifestyle in early life for example osteoporosis. Osteoporosis that effects the bone can be avoided if in early life a child has a healthy diet with plenty of calcium and minerals as well as plenty of vitamin d that helps the body absorb calcium. Calcium is very important for healthy bone development and density... also what foods you eat has a impact on the acidity in your stomach eating to acidic foods can mean that the body uses mineral reserves found in your bones to re-balance the acids in your stomach.... but we need these minerals though in our bones! Obviously at a young age, children will not be able to understand the full importance but what we must do is educate them on eating and being healthy.<br />
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It can be tricky as the tv is full of fast food adverts and children may think its "uncool" to eat unhealthy... that is why you must take an approach that is not force feeding them but a more subtle approach.</div>
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Parents have a great influence on a childs diet... children will tend to copy what there parents do so if a parent is eating junk food then the child is more likely to think that it is okay aswell.</div>
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A more in depth article about this will be published so stay tuned for now!</div>
Anonymoushttp://www.blogger.com/profile/10104847725415447498noreply@blogger.com0tag:blogger.com,1999:blog-7877968993025419533.post-39023500172886361302013-10-30T04:44:00.000-07:002014-09-25T03:50:38.532-07:00Height is important in social circumstancesHow tall someone is plays a crucial role on how confident and respected by their peers they are. Being tall has lots of positives. Studies have proven that people who are taller than their peers are deemed more authoritative. This is due to a perceived sense that the person who is tall has better genetic makeup over those who are small and thus if Superior.<br />
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Make being taller possible. Something that has been said to be impossible forever now can be mad possible... growing taller can be as simple and as easy as putting on a pair of shoes with some special shoe lifts in them to help you gain some extra height you want and deserve... Say goodbye to people mocking your height and say hello to more height and confidence. Scientific studies have proven the significance a persons height plays in social circumstance.. Showing that smaller people have a far tougher job at getting their opinions acknowledged by their peers if their peers are taller than them... Also on the other hand the studies have shown that people who are taller (even by a little bit) have a much easier time getting their opinions heard and acknowledged. Something else to remember and that is common knowledge really is that appearance is the number 1 when it comes to first impressions and first impression are very important in say a job interview or just meeting new people... the right first impression is crucial if you want people to respect you and take into account what you have got to say more to the point with the help from some shoe lifts to boost your height you will look better and taller.. because people often connect how tall some one is to level of dominance you will have a far better first impression putting you in control with thanks to the higher level of respect upon first impression you get because you are taller because you are wearing shoe lifts. If these reasons are not enough to get you wearing shoe lifts I dont know what else to say to persuade you.<br />
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Heel lifts or rather shoe lifts<br />
Can be bought in a range of different fittings and sizes to help just about anyone who wants to be a bit taller get some more height. You would be surprised on just how important height is in society... we are often too naive and think that appearances do not count as much anymore because we live in a equal society but this is a misconception actually we live in a far more superficial society than we ever have done... with jobs being scarce and far between everyone is battling to get any jobs they can and sometimes getting a job for a employer may come down not to qualifications as their maybe many equally qualified candidates to choose from meaning picking who to employ maybe come down to appearances and first impressions.. being taller helps improve your chances! <br />
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<br />Anonymoushttp://www.blogger.com/profile/10104847725415447498noreply@blogger.com0tag:blogger.com,1999:blog-7877968993025419533.post-22049971106027652392013-05-16T08:51:00.002-07:002014-04-19T06:24:43.087-07:00Eye Diseases and treatment<br />
Eye Diseases<br />
There are many different eye diseases, each with its own characteristics. Vitamins and minerals can have a protective effect for some of these eye diseases such as age-related macular degeneration (AMD) and cataracts.<br />
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Age-Related Macular Degeneration (Amd)<br />
AMD is an eye condition which causes the decrease of the visual acuity. It literally means ' yellow spot ' decline. The macula (macula lutea) is the part of the retina that allows you to see and keeps your eyesight sharp making details stand out. In the macula you have the most light-sensitive cells that lets you contrast and colors can perceive: the cones. The rest of the retina causes you to see the rest of the environment (the periphery).<br />
As the disease progresses you will will see less and less detail. Patients usually will be able to see at least something, but in severe cases the illness can eventually lead to blindness.<br />
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AMD especially a problem in seniors<br />
Only 7% of people know that AMD is the main cause of a persistent deterioration of vision in people over 55. In England the number of senior suffers is estimated at 14% of people between 55 and 64 years to any form of AMD. A woman of over 75 years has twice as much chance on AMD as a man of the same age. Low estrogen levels (a hormone in the blood) in women after menopause increases the risk of the condition.<br />
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Protection from ' rust '<br />
Possible causes of AMD are hardening of the arteries, too much sunlight and high levels of saturated fats and cholesterol in your diet. It may be that AMD may be heredity. It is certain that smoking has a negative effect, people who smoke have a clearly increased risk of AMD. Smoking increases cholesterol and weakens the organs in the body further increasing the risk of AMD. AMD is five times as common in people who smoke more than a pack of cigarettes a day. That risk remains increased to no less than fifteen years after someone has stopped smoking.<br />
The yellow spot in the eye is also very susceptible to damage by oxygen. This oxidative damage is similar to the rusting of metal and can cause damage to the cells or to function loss. Antioxidants are substances that can protect the body against such oxidative damage. Examples of antioxidants are vitamin C and e. seem carotenoids, such as beta-carotene, lutein and zeaxanthin to have a protective effect. And the same is true for zinc.<br />
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Supplements and LMD<br />
The biggest effect on decreasing the risk of developing eye diseases seems to be with vitamins and supplements such as vitamin C, vitamin E, beta-carotene and zinc together. Daily high concentrations of these substances lower the risk by about 35%. American research has shown that people who exhibit an early form of AMD in the long run benefit of dietary supplements with high doses of vitamin E, vitamin C, beta-carotene, and zinc. This preventive treatment can help delay clinical intervention. Because of the high doses it is wise to use these supplements only after consultation with a ophthalmologist.<br />
In addition, it is not clear what the effects these supplements are on other population groups with other dietary habits. There is therefore no general advice for supplement use in people with AMD.<br />
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Cataracts<br />
Cataracts are a clouding of the eye lens. This clouding is caused by <span _mstdst="0_0:7" _mstsrc="0_6:16" class="" id="Dst[0][6:16:0:7]" style="font-family: Arial; font-size: 12px; white-space: pre-wrap;">clumping</span><span style="font-family: Arial; font-size: 12px; white-space: pre-wrap;"> </span><span _mstdst="0_9:16" _mstsrc="0_0:4" class="dhighlight" id="Dst[0][0:4:9:16]" style="background-color: #bdd7ed; font-family: Arial; font-size: 12px; padding: 2px 0px; white-space: pre-wrap;">together</span> of the proteins in the lens. Cataracts can occur at a young age or birth. The most common type of cataract is age related cataract. Age related cataract is a normal aging process. Everyone gets it, but some get it worse than others. When complaints occur mainly depends on the place where the cloudiness in the eye lens is. The main symptoms can range from double vision, blurred vision, difference in colors or seeing flashes of light.<br />
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Vitamins and cataracts<br />
From a large u.s. study, which followed more than 121,000 nurses since 1976, found that women younger than 60, which used more than 350 daily mg vitamin C, were more than 50% less at risk of developing bad cataracts. In women who have used vitamin C supplements for 10 years had less chance of developing cataracts than women who used no supplements. It was seen that the risk of severe cataracts was reduced by taking vitamin C on daily basis (approximately 350 mg or more each day). The recommended daily allowance of vitamin C is for adults in many countries on 70 mg per day. Other studies show similar results on cataracts. Extra vitamin C thus seems to have a positive effect, but it's too early to for Doctors to be encouraging vitamin C increase in peopels diets because more studies need to be done.Anonymoushttp://www.blogger.com/profile/10104847725415447498noreply@blogger.com0tag:blogger.com,1999:blog-7877968993025419533.post-54598295877733340232013-05-16T08:38:00.001-07:002014-09-20T09:04:31.129-07:00Osteoporosis<br />
Osteoporosis<br />
Osteoporosis is also called brittle bone disease. It is a condition that is just as common in women as it is in men and causes the bones to become so weak (porous) that there is a increased risk of breaking bones.<br />
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Bone is a organic tissue. It is constantly built up and during the whole life. For the thirtieth year is building bigger than the breakdown, causing the bone is stronger and grows. Varied – calcium rich – diet and physical activity deliver healthy strong bones; This applies both during the construction period and after. After the 35th year the breakdown gradually larger than the building; as a result, the bones less firm.<br />
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Healthy eating &amp; exercise reduces the risk of<br />
Research has shown that the chance to get to reduce osteoporosis. We can do very much to themselves to keep our bones strong and healthy. If there is osteoporosis, preventive measures can help to protect against further weakening the bones. Good nutrition and certain dietary supplements are, in addition to exercise and fall prevention, factors that reduces the risk of osteoporosis or on complaints thereof.<br />
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Nutrition and osteoporosis<br />
Proper diet typically includes in adequate amounts of all nutrients needed for healthy bones. This applies in particular to the in fat-soluble vitamins D and K and water-soluble vitamins B6, B11, B12 and vitamin C.<br />
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There is evidence that extra calcium bone loss may slow down. That is why people need more calcium from 70 years. In addition to sufficient vitamin D and calcium is also exercise important for building and maintaining bones. Research shows that certain fatty acids, such as those in fish, also may be of interest to healthy bones.<br />
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Calcium<br />
Calcium is essential for strong and healthy bones. A power supply with about four servings of dairy products per day provides enough calcium to fulfill a requirement. But not everyone gets that. These include vegans or people with lactose intolerance. A diet without dairy delivers no more than 400-500 mg of calcium. However, this is not sufficient to the bones to get or keep in good condition. Cheese is a good calcium source that contains no lactose. Also other fermented dairy products such as yogurt, are good sources of calcium. They are typically well tolerated by people with lactose intolerance. If no or insufficient milk is used, a calcium supplement.<br />
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Vitamin D<br />
Vitamin D causes the body calcium (lime) from the diet can record and can use for the bones. You get enough vitamin D through a combination of daily exposure of the skin to sunlight and vitamin D in the diet. Many groups of the Dutch population have extra vitamin D needed in the form of a supplement. Adequate vitamin D is very important for people with osteoporosis. Whether and how much extra vitamin D needed is determined with the attending physician.<br />
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Vitamin K<br />
Except for proper blood clotting vitamin K is also needed for the production of certain <span _mstdst="0_0:3" _mstsrc="0_0:2" class="" id="Dst[0][0:2:0:3]" style="font-family: Arial; font-size: 12px; white-space: pre-wrap;">bone</span><span style="font-family: Arial; font-size: 12px; white-space: pre-wrap;"> </span><span _mstdst="0_5:12" _mstsrc="0_4:11" class="" id="Dst[0][4:11:5:12]" style="font-family: Arial; font-size: 12px; white-space: pre-wrap;">proteins</span> Proper diet (plenty of vegetables, dairy) supplies enough vitamin k. vitamin is also created by bacteria in the intestine.<br />
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Vitamin B6, B11 and B12<br />
The vitamins B6, B11, B12 are involved in building up and dismantling amino acids. Amino acids are building blocks of proteins. The vitamins are especially involved in the conversion of the amino acid methionine into cysteine. If the supply of one or more of these vitamins is insufficient, in the blood increases the concentration of the intermediate of this conversion, the homocysteine. It has been found that an increased homocysteine levels is a risk factor for getting heart disease and that it increases the risk of osteoporosis. Because many elderly people the ability to absorb vitamin B12 (in meat and dairy) is reduced, is a good supply of vitamin B12 for the elderly is absolutely a concern.<br />
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Vitamin C<br />
Vitamin C plays an important role in the formation of connective tissue. Those who regularly eat fruit and vegetables, potatoes, usually get enough vitamin C within. Also ready made fruit juices contain a lot of vitamin c.Anonymoushttp://www.blogger.com/profile/10104847725415447498noreply@blogger.com0tag:blogger.com,1999:blog-7877968993025419533.post-12024221994925248022013-05-16T07:51:00.002-07:002014-09-25T03:52:54.589-07:00How to stay healthy<br />
Good day everyone! Iv just compiled a list of some healthy tips for you guys...<br />
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<h4>
The five 'rules'</h4>
eat varied<br />
not too much<br />
use less saturated fat<br />
eat plenty of vegetables, fruit and bread<br />
go safe with food to<br />
The five groups:<br />
vegetable and fruit<br />
bread, (breakfast) cereals, potatoes, rice, pasta and legumes<br />
dairy, meat (were), fish, egg and meat substitutes<br />
fats and oil<br />
drinks<br />
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Lifestyle</h3>
Good health... It has to do with the style of life, eating habits, regular exercise, relax.<br />
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We need to eat, but we do it in general too much and we make the wrong choices. We have to move, but we do this too little. We need to relax, but also we do this often too little. Some guidelines are on this site. Possible they can lend a hand when get or maintain good health.<br />
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Healthy eating</h4>
With a healthy and BALANCED diet you lay the basis for getting enough vitamins and minerals. A healthy diet is characterized by the quantity and variety of the the food in the diet and their nutrional value.<br />
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The recommended quantities</h4>
Or the power supply contains enough vitamins and minerals is also dependent on the amounts that a person eats. The Nutrition experts have therefore recommended amounts for different product categories, linked to age categories. By age group, the smallest quantities for women and the largest for men. At all listed quantities provides the weight of products as they are eaten. Who adhere to these recommendations, will normally enough vitamins and minerals.<br />
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<h4>
Sufficient meals</h4>
A good daily menu consists of three main meals and no more than three or four times something in between. Don't skip breakfast, lunch or hot meals. Take your rest and time for. That is important to a healthy weight. Choose healthy food, but also enjoy the food!<br />
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Enough movement?</h4>
Exercise is healthy, but you don't have to overdo it. To stay healthy adults need at least five days a week (and preferably all days of the week), 30 minutes a day, moderately intensive exercise. For children and young people is this 60 minutes a day. Moderately intensive movement where you get a faster breathing, sweating your light goes but which still have enough breath to continue talking. Think of a brisk walk or a bike ride. The move does not need to be contiguous half an hour. It may also, for example, three times ten minutes.<br />
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<h4>
Age Standard Healthy Exercise</h4>
Under 18 years daily an hour moderately intense physical activity, at least twice a week the activities which aim to improve or maintain physical fitness (strength, agility and coordination)<br />
18-55 years a half hour moderately intense physical activity on at least five, preferably all days of the week; examples of moderately intense physical activity are walking with 5-6 km/h (so good walking) and cycling with 15 km/h<br />
55-plus a half hour moderately intense physical activity on at least five, preferably all days of the week; for inactive people, without or with restrictions, any extra amount of exercise; examples of moderately intense physical activity are walking with 3-4 km/h and cycling with 10 km/h<br />
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<h4>
Relaxation?</h4>
We must avoid excessive stress. Stress is a form of tension in the body occurs in response to external stimuli. The effects of stress are both physical and mental. Stress doesn't always have to be negative. Someone can have stress for an important sporting event or a job interview. This is a form of stress that disappears after a short time and the body comes to rest.<br />
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In today's society, a lot of people expected. Then you have to deal with prolonged stress, and that is not healthy. A few tips that help prevent prolonged stress:<br />
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Take time for relaxation<br />
Clearly define your own limits<br />
Listen to your body<br />
Am not a perfectionist, good is good enough<br />
Try not to want everything at once (do)<br />
Try to discover what energy and what produces energy<br />
Enjoy life<br />
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<br />Anonymoushttp://www.blogger.com/profile/10104847725415447498noreply@blogger.com0tag:blogger.com,1999:blog-7877968993025419533.post-55571395776749233232013-05-06T06:04:00.004-07:002013-05-06T06:04:47.725-07:00Organic food<br />
<div name="div[0]" style="font-family: Arial; font-size: 12px; white-space: pre-wrap;">
<span _mstdst="1_0:11" _mstsrc="1_0:10" class="" id="Dst[1][0:10:0:11]">When an item</span> <span _mstdst="1_13:22" _mstsrc="1_12:23" id="Dst[1][12:23:13:22]">is organic</span><span _mstdst="1_23:29" _mstsrc="1_24:31" id="Dst[1][24:31:23:29]">, it is</span> <span _mstdst="1_31:55" _mstsrc="1_33:49" id="Dst[1][33:49:31:55]">manufactured according to</span> <span _mstdst="1_57:60" _mstsrc="1_51:55" id="Dst[1][51:55:57:60]">some</span> <span _mstdst="1_62:75" _mstsrc="1_57:70" id="Dst[1][57:70:62:75]">specific rules</span> <span _mstdst="1_77:85" _mstsrc="1_71:81" id="Dst[1][71:81:77:85]">that take</span> <span _mstdst="1_87:96" _mstsrc="1_83:88" class="" id="Dst[1][83:88:87:96]">additional</span> <span _mstdst="1_98:127" _mstsrc="1_90:110" id="Dst[1][90:110:98:127]">account of the environment and</span> <span _mstdst="1_129:143" _mstsrc="1_112:127" id="Dst[1][112:127:129:143]">animal welfare.</span></div>
<div name="div[2]" style="font-family: Arial; font-size: 12px; white-space: pre-wrap;">
<span _mstdst="2_0:2" _mstsrc="2_0:2" id="Dst[2][0:2:0:2]">Eco</span><span _mstdst="2_3:3" _mstsrc="2_3:3" id="Dst[2][3:3:3:3]">-</span><span _mstdst="2_4:7" _mstsrc="2_4:7" class="" id="Dst[2][4:7:4:7]">pigs</span></div>
<div name="div[3]" style="font-family: Arial; font-size: 12px; white-space: pre-wrap;">
<span _mstdst="3_0:1" _mstsrc="3_0:3" id="Dst[3][0:3:0:1]">If</span> <span _mstdst="3_3:9" _mstsrc="3_5:12" id="Dst[3][5:12:3:9]">you buy</span> <span _mstdst="3_11:20" _mstsrc="3_14:25" id="Dst[3][14:25:11:20]">an organic</span> <span _mstdst="3_22:30" _mstsrc="3_27:38" id="Dst[3][27:38:22:30]">pork chop</span>, <span _mstdst="3_37:39" _mstsrc="3_45:47" id="Dst[3][45:47:37:39]">the</span> <span _mstdst="3_41:47" _mstsrc="3_49:58" id="Dst[3][49:58:41:47]">organic</span> <span _mstdst="3_49:53" _mstsrc="3_60:65" id="Dst[3][60:65:49:53]">pig –</span> <span _mstdst="3_55:67" _mstsrc="3_67:78" id="Dst[3][67:78:55:67]">before it was</span> <span _mstdst="3_69:79" _mstsrc="3_80:86" id="Dst[3][80:86:69:79]">slaughtered</span> <span _mstdst="3_81:95" _mstsrc="3_88:98" id="Dst[3][88:98:81:95]">and turned into</span> <span _mstdst="3_97:102" _mstsrc="3_100:106" class="" id="Dst[3][100:106:97:102]">cutlet</span> <span _mstdst="3_104:104" _mstsrc="3_108:108" id="Dst[3][108:108:104:104]">–</span> <span _mstdst="3_106:112" _mstsrc="3_110:113" id="Dst[3][110:113:106:112]">got the</span> <span _mstdst="3_114:122" _mstsrc="3_115:124" id="Dst[3][115:124:114:122]">fresh air</span> <span _mstdst="3_124:126" _mstsrc="3_126:127" id="Dst[3][126:127:124:126]">and</span> <span _mstdst="3_128:139" _mstsrc="3_129:137" id="Dst[3][129:137:128:139]">exercise and</span> <span _mstdst="3_141:143" _mstsrc="3_139:141" id="Dst[3][139:141:141:143]">has</span> <span _mstdst="3_145:150" _mstsrc="3_143:155" id="Dst[3][143:155:145:150]">mainly</span> <span _mstdst="3_152:156" _mstsrc="3_157:161" id="Dst[3][157:161:152:156]">lived</span> <span _mstdst="3_158:159" _mstsrc="3_163:164" id="Dst[3][163:164:158:159]">of</span> <span _mstdst="3_161:167" _mstsrc="3_166:174" id="Dst[3][166:174:161:167]">organic</span> <span _mstdst="3_169:172" _mstsrc="3_176:179" id="Dst[3][176:179:169:172]">diet</span>. <span _mstdst="3_175:181" _mstsrc="3_182:188" id="Dst[3][182:188:175:181]">The pig</span> <span _mstdst="3_183:186" _mstsrc="3_190:194" id="Dst[3][190:194:183:186]">feed</span> <span _mstdst="3_188:194" _mstsrc="3_196:202" class="" id="Dst[3][196:202:188:194]">may not</span> <span _mstdst="3_196:197" _mstsrc="3_204:207" id="Dst[3][204:207:196:197]">be</span> <span _mstdst="3_199:218" _mstsrc="3_209:219" id="Dst[3][209:219:199:218]">genetically modified</span>.</div>
<div name="div[4]" style="font-family: Arial; font-size: 12px; white-space: pre-wrap;">
<span _mstdst="4_0:9" _mstsrc="4_0:5" id="Dst[4][0:5:0:9]">Just a few</span> <span _mstdst="4_11:16" _mstsrc="4_7:19" id="Dst[4][7:19:11:16]">sprays</span></div>
<div name="div[5]" style="font-family: Arial; font-size: 12px; white-space: pre-wrap;">
<span _mstdst="5_0:11" _mstsrc="5_0:11" id="Dst[5][0:11:0:11]">When you buy</span> <span _mstdst="5_13:19" _mstsrc="5_13:21" id="Dst[5][13:21:13:19]">organic</span> <span _mstdst="5_21:27" _mstsrc="5_23:31" class="" id="Dst[5][23:31:21:27]">oatmeal</span>, <span _mstdst="5_30:43" _mstsrc="5_34:46" id="Dst[5][34:46:30:43]">it consists of</span> <span _mstdst="5_45:48" _mstsrc="5_48:52" id="Dst[5][48:52:45:48]">oats</span> <span _mstdst="5_50:60" _mstsrc="5_54:63" id="Dst[5][54:63:50:60]">from fields</span> <span _mstdst="5_62:66" _mstsrc="5_64:69" id="Dst[5][64:69:62:66]">where</span> <span _mstdst="5_68:76" _mstsrc="5_71:76" id="Dst[5][71:76:68:76]">the Earth</span> <span _mstdst="5_78:96" _mstsrc="5_78:93" id="Dst[5][78:93:78:96]">as a starting point</span> <span _mstdst="5_98:99" _mstsrc="5_95:96" id="Dst[5][95:96:98:99]">is</span> <span _mstdst="5_101:107" _mstsrc="5_98:102" id="Dst[5][98:102:101:107]">manured</span> <span _mstdst="5_109:112" _mstsrc="5_104:106" id="Dst[5][104:106:109:112]">with</span> <span _mstdst="5_114:120" _mstsrc="5_108:116" id="Dst[5][108:116:114:120]">natural</span> <span _mstdst="5_122:132" _mstsrc="5_118:132" id="Dst[5][118:132:122:132]">fertilizers</span>, <span _mstdst="5_135:137" _mstsrc="5_135:136" id="Dst[5][135:136:135:137]">and</span> <span _mstdst="5_139:155" _mstsrc="5_138:153" id="Dst[5][138:153:139:155]">where there is no</span> <span _mstdst="5_157:163" _mstsrc="5_155:161" id="Dst[5][155:161:157:163]">applied</span> <span _mstdst="5_165:174" _mstsrc="5_163:175" id="Dst[5][163:175:165:174]">herbicides</span> <span _mstdst="5_176:182" _mstsrc="5_177:179" id="Dst[5][177:179:176:182]">against</span> <span _mstdst="5_184:188" _mstsrc="5_181:186" id="Dst[5][181:186:184:188]">weeds</span> <span _mstdst="5_190:191" _mstsrc="5_188:192" id="Dst[5][188:192:190:191]">or</span> <span _mstdst="5_193:197" _mstsrc="5_194:197" id="Dst[5][194:197:193:197]">straw</span> <span _mstdst="5_199:215" _mstsrc="5_198:209" id="Dst[5][198:209:199:215]">in the shortening</span> <span _mstdst="5_217:224" _mstsrc="5_210:215" id="Dst[5][210:215:217:224]">products</span>.</div>
<div name="div[6]" style="font-family: Arial; font-size: 12px; white-space: pre-wrap;">
<span _mstdst="6_0:1" _mstsrc="6_0:2" id="Dst[6][0:2:0:1]">It</span> <span _mstdst="6_3:18" _mstsrc="6_4:15" id="Dst[6][4:15:3:18]">shall be checked</span> <span _mstdst="6_20:23" _mstsrc="6_16:19" id="Dst[6][16:19:20:23]">that</span> <span _mstdst="6_25:34" _mstsrc="6_21:30" class="" id="Dst[6][21:30:25:34]">the farmer</span> <span _mstdst="6_36:49" _mstsrc="6_32:48" id="Dst[6][32:48:36:49]">and businesses</span> <span _mstdst="6_51:57" _mstsrc="6_50:55" id="Dst[6][50:55:51:57]">such as</span>. <span _mstdst="6_60:74" _mstsrc="6_58:67" id="Dst[6][58:67:60:74]">slaughterhouses</span> <span _mstdst="6_76:78" _mstsrc="6_69:70" id="Dst[6][69:70:76:78]">and</span> <span _mstdst="6_80:86" _mstsrc="6_72:79" id="Dst[6][72:79:80:86]">dairies</span> <span _mstdst="6_88:101" _mstsrc="6_80:91" id="Dst[6][80:91:88:101]">to comply with</span> <span _mstdst="6_103:109" _mstsrc="6_93:99" id="Dst[6][93:99:103:109]">ecology</span> <span _mstdst="6_111:115" _mstsrc="6_100:107" class="" id="Dst[6][100:107:111:115]">rules</span>.</div>
<div name="div[7]" style="font-family: Arial; font-size: 12px; white-space: pre-wrap;">
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Anonymoushttp://www.blogger.com/profile/10104847725415447498noreply@blogger.com0tag:blogger.com,1999:blog-7877968993025419533.post-40784891658928591802013-05-06T06:03:00.002-07:002013-07-07T03:49:04.778-07:00Genetically modified food<br />
Genetic engineering means that you change the the genes in plants or animals, so they get new properties.<br />
<h3>
Designed vegetables</h3>
Gene-splicing or genetic modification means that one inserts the genes into a plant or an animal, so it gets new properties which it does not have naturally.<br />
That way you can eg. help plants to develop properties that make them more resistant to pests and diseases. You can also genetically modified plants, so they produce more vitamins than usual.<br />
<h3>
It is in the genes</h3>
When food is genetically modified, or GM, it means that you have put some alien genes into inheritance installations in the organism (plant, animal or micro-organism), the food is made of. The food is no different that it is GM-unless the new properties are important for appearance, taste or similar.<br />
<h3>
Completely or partially</h3>
Genetically modified food can be either food, where everything is genetically modified – it can be a tomato-or food where some ingredients are genetically modified – it can for example be chips or soy sauce.<br />
Genetic engineering must be approved<br />
Genetically engineered foods must be approved before they can be sold to consumers. When looking at whether the new properties can be harmful to human health or have harmful effects if they spread in the wild. Approval shall be granted only if one believes that the genetically engineered food is as safe to eat as the corresponding non-genetically engineered.<br />
That will appear when the item is genetically modified<br />
There must always be on the label, when the food is genetically modified or contains ingredients that are genetically engineered.<br />
There need not, however, to stand, to an ingredient comes from an animal that has been genetically modified feed. You can therefore buy some sausage with meat from a cow that has lived off genetically modified corn, without that it says on the package.<br />
<h3>
Do you want to have genetically modified food?</h3>
In England, we have not so many genetically engineered foods in such as. in the United States. Even though we have on our shelves genetically engineered foods that have been approved, there are many discussions whether it is unhealthy or not to eat genetically modified food.<br />
If you don't want to buy genetically engineered foods, you can check the list of ingredients. Here it will or should say if an ingredient in the food is genetically modified or produced from something that is genetically modified. You can also choose organic food. In organic foods do not use genetically modified ingredients or meat, milk and eggs from animals that have been genetically modified feed.Anonymoushttp://www.blogger.com/profile/10104847725415447498noreply@blogger.com0tag:blogger.com,1999:blog-7877968993025419533.post-61331930759549006672013-05-06T05:59:00.001-07:002013-10-22T08:38:23.664-07:00Additives<br />
Additives are something you added to the food, to the fx. taste of more, get a different color or keep it longer.<br />
On the item should read what additives it contains.<br />
E-numbers<br />
You can often know the additives that they are called something with E and a number. E.g. is E104 a yellow dye.<br />
E means that there are common rules across the EU for how we should use the drug. If you read the list of ingredients on items such as snacks, sodas and candy, you'll see that they often contain many E numbers.<br />
<br />
The manufacturer does not have to write E-number, but can instead write the name of the substance. E.g. instead of E104.<br />
<br />
Flavorings<br />
You can also add flavor to give more flavor. If a food contains aroma, it should read aroma in the list of ingredients or a name on the flavour. A example is a flavoring which causes the food to taste of vanilla. Flavorings do not have E-numbers.Anonymoushttp://www.blogger.com/profile/10104847725415447498noreply@blogger.com0tag:blogger.com,1999:blog-7877968993025419533.post-77844338788377876622013-05-06T05:57:00.004-07:002013-05-06T05:57:56.302-07:00Nutrition Labelling<br />
On the nutrition label you can read what nutrients that are in the product.<br />
The nutrients are:<br />
fat<br />
carbohydrate<br />
protein<br />
vitamins and minerals.<br />
In the nutrition declaration shall include how much food that is in the product and what kind of. Nutrition labelling helps you so to see how the food is composed, on the food's distribution of fat, carbohydrates and proteins.<br />
You can also see if there is fibre or vitamins in. Once you know what the food contains, you can better decide if it is something you want to eat little or much of.<br />
Not all products have nutrition labelling. Those who produce the goods, must decide whether to be a nutrition Declaration. But if the highlights item's nutritional value – there must be a nutrition Declaration. If for example the food says "low in fat" on a bag of chips, there must simultaneously be a nutrition labelling, so that you can see where the low fat content.<br />
Anonymoushttp://www.blogger.com/profile/10104847725415447498noreply@blogger.com0tag:blogger.com,1999:blog-7877968993025419533.post-52224620669710747662013-05-06T05:57:00.000-07:002013-05-06T05:57:01.733-07:00Ingredient List<br />
In the list of ingredients should read, what ingredients and how much of those who are in an item.<br />
In the list, it should read:<br />
What is most of, must be first, and that, at least, must be at the end.<br />
The amount of the ingredient should be mentioned, if it is included in the item description or is shown on images. E.g. on tomato ketchup, there must be, how large a quantity of tomatoes that are in.<br />
If, for example, is a drawing of a strawberry on a strawberry yogurt, there must be, how large a quantity of strawberries are in.<br />
One should also mention the amount, if the consumer expects it can be found in the item. E.g. how much meat is there in sausage, sausage or almonds in marcipanen.<br />
Anonymoushttp://www.blogger.com/profile/10104847725415447498noreply@blogger.com0tag:blogger.com,1999:blog-7877968993025419533.post-43737451823768329832013-05-06T05:56:00.001-07:002013-10-31T03:53:03.034-07:00What's in your food?<br />
On the label, you can read what is in the food. You can check whether there are shrimp in your shrimp salad or if your eating real bacon in your bacon Tart.<br />
The prepared food is usually made out many different ingredients some you would want to have in your diet and others that you may not want to be eating. Ingredients are the different things you put in the food. In shrimp salad ingredients are, among other things, shrimp and mayonnaise... but some food manufacturers may add artificial flavorings to enhance flavor and preservatives into the food to increase shelf life.<br />
But food manufactures must abide by the law so they must state on the label exactly:<br />
Who is responsible for the item.<br />
The item's actual name eg. wheat buns and not only the sales name such as. Teddy bear buns.<br />
The method of treatment IE. how food is processed. is the fx. "smoked" or "baked".<br />
Composition IE. what ingredients and how many.<br />
Additives.<br />
Weight exclusive packaging, it is called the net weight.<br />
Date labeling should be on almost all items and if it deteriorates quickly it should have a "use-by date."<br />
<br />
Storage if the item should be stored in a certain way in order not to be bad eg. "Refrigerate after opening".<br />
Instructions for use, if it is necessary in order that the food will be made in a healthy way eg. It should read that some beans must be soaked in water and boil for a long time.<br />
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Anonymoushttp://www.blogger.com/profile/10104847725415447498noreply@blogger.com0tag:blogger.com,1999:blog-7877968993025419533.post-64813200220759202752013-05-06T05:54:00.004-07:002013-05-06T05:54:39.667-07:00Read the food labels<br />
If you want to know something about your food, you can read on the labels on the packaging.<br />
On pre-packaged foods there is a variety of information, which can be a help when you shop and will assess the food. Some information must always be printed on the item, such as. the weight and the ingredient list, which tells what the item is made of. While nutrition labelling is only required in some cases, it tells how much fat, dietary fiber, etc.., which is in the product.<br />
Labeling must always be visible and easy to read and it must not be erased.<br />
Labeling must be in English.<br />
Anonymoushttp://www.blogger.com/profile/10104847725415447498noreply@blogger.com0tag:blogger.com,1999:blog-7877968993025419533.post-29299791101646350112013-05-06T05:53:00.001-07:002013-05-06T05:53:19.887-07:00are you washing the kitchen surface with bacteria?<br />
Many bacteria can sit in a dishcloth. Each time it dries the table of may get bacteria on the cloth.<br />
Only use the sink to wash and wipe tables, stove etc from with meat juices and food residues., which is spilled on the kitchen table, should be wiped up with a paper towel and not with the sink. The sink should not be used as tea towel.<br />
Bacterial Bomb<br />
The sink can easily develop into a pure bacterial bomb, if the boats are used to dry food residues, clean the sink or dry the floor, and if it is used in several days. The sink is almost always damp and is located in the kitchen, where the temperature is around 20 ° c. It gives bacteria good growing conditions.<br />
The sink must be rinsed in clean, warm water after use and hung to dry. It will need to be replaced often – at least every day. Dish cloths should be washed at least 60 ° c for being clean. Tea towels and towels should also be changed often and washed in the same manner as the sink.<br />
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Anonymoushttp://www.blogger.com/profile/10104847725415447498noreply@blogger.com0tag:blogger.com,1999:blog-7877968993025419533.post-60922959721021207992013-05-06T05:52:00.001-07:002013-05-06T05:52:16.210-07:00Why it is important to wash your hands<br />
It is important to wash hands thoroughly and often, when you cook. You can easily spread the germs with your hands. Therefore, you must remember to wash hands both before – and meanwhile – you cook.<br />
You must wash hands:<br />
Before you begin to Cook<br />
When you've been on the toilet<br />
When you have hosted, sneezed or tampered nose<br />
Once you have touched by eggs, raw meat, poultry and fish and vegetables with soil on<br />
Once you've touched animals<br />
Before you should be eating<br />
How do you wash hands:<br />
Rinse your hands in hot water<br />
Wash them with SOAP for about 15 seconds<br />
Rinse your hands clean<br />
Dry hands on a clean towel<br />
Anonymoushttp://www.blogger.com/profile/10104847725415447498noreply@blogger.com0tag:blogger.com,1999:blog-7877968993025419533.post-24971567523605476232013-05-06T05:51:00.003-07:002013-05-06T05:51:24.601-07:00Three cooking tricks that works<br />
If you use these three tricks when you cook, you can avoid getting sick from the food.<br />
<br />
<ol>
<li>Warm up</li>
<li>Cool off</li>
<li>Spread the bacteria and not viruses</li>
</ol>
<br />
<br />
<h3>
Warm up</h3>
Hot food should be warmed through properly (at least 75 ° c). High heat under frying and boiling kills bacteria such as salmonella and campylobacter.<br />
You should carry heat minced meat, meat in cubes and strips, fish, poultry and egg dishes.<br />
When you genopvarmer food, it is not enough to warm it. The food should be heated thoroughly over high heat.<br />
If you keep the food warm for a longer period of time, it should be extremely hot all the time. Come the temperature below 65 ° c, the bacteria grow, and you run the risk of becoming ill.<br />
<h3>
Cool off</h3>
Meat, cold cuts, dairy products, cheese and dinner leftovers should be stored in the refrigerator for no more than 5 ° c.<br />
When cooling food quickly down and keep the cold, stops most bacteria to grow.<br />
Hot food, as you save, only just fumes of, before you put it in the fridge. If the food is long promotion on the table at room temperature, it becomes a pure bacterial bomb. The bacteria thrive for between 20 ° c and 40 ° c. In the course of three hours one bacterium can be up to 1000 and after six hours to a million!<br />
The temperature in the refrigerator can vary from top to bottom. There is often coldest on the Middle shelves in the refrigerator. Check regularly the temperature with a thermometer.<br />
<br />
<h3>
Spread the bacteria and not viruses</h3>
Keep raw foods separate from food that is finished and ready to eat. Also remember to wash hands-both before you cook, and when you switch between, for example, raw meat and cooked food.<br />
Bacteria on the hands or on kitchen utensils will be easily spread between different foods.<br />
It is especially important that you keep raw meat separate from food that should not be heated. Change the cutting board and knife just after it has been used for raw meat. If there are bacteria from the raw meat onto salad or bread, it may be enough for you to be sick with stomach pains and diarrhea.<br />
It is a good idea to have one cutting board, as we only ever use for vegetables and fruit – and another cutting board, as we always use only for raw meat.<br />
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Anonymoushttp://www.blogger.com/profile/10104847725415447498noreply@blogger.com0tag:blogger.com,1999:blog-7877968993025419533.post-53663093392589094712013-05-06T05:49:00.002-07:002013-05-06T05:49:34.407-07:00Bacteria in eggs<br />
Who can get bacteria on chicken eggs from dust, and from the soil. If the shell cracks, which can get bacteria from the shell into the egg white and egg yolk.<br />
In order to avoid getting too many germs on the egg, it is important that the chickens are healthy, and that is purely about the eggs.<br />
Eggs in the fridge<br />
The eggs must be kept cold. There must not be more than 12 degrees, where you store eggs. This applies both at the packing centre, in business and at home. When the eggs are cold in a refrigerator, bacteria can not grow.<br />
Fresh eggs<br />
You can look at an egg, whether it is fresh when you turn it off.<br />
A fresh egg has:<br />
A tall and round yellow yolk<br />
Egg white is clear and viscous<br />
Salmonella and eggs<br />
Eggs may contain disease bacterium salmonella. You cannot see or smell of an egg, though there are salmonella bacteria on the shell or inside the egg.<br />
When you touch the eggs, you should always wash their hands afterwards, so you don't spread the bacteria from the shell or the appendix to other foods.<br />
Usually warms the eggs we eat. Whether it is a fried egg, for a ommlette or cooked into cakes and bread. When the egg will be more than 75 degrees hot, die of salmonella bacteria.<br />
Use pasteurized eggs for food, non-heated<br />
You should always use pasteurized eggs for dishes that are not heat treated, e.g. ice cream, biscuit cake, cold dish. The eggs are pasteurized, meaning that they have been heat-treated. We have so warmed them up to a high temperature for a very short time, so that the bacteria has been killed.<br />
Anonymoushttp://www.blogger.com/profile/10104847725415447498noreply@blogger.com0tag:blogger.com,1999:blog-7877968993025419533.post-85326286392806464742013-05-06T05:47:00.007-07:002013-10-31T03:53:42.075-07:00Milk bacteria<br />
When the milk is inside the cow's udders, there are only very few bacteria in it. But during and after milking the milk can get bacteria from the cow's feces, skin and from soil and dust.<br />
There are many good nutrients in milk, such as carbohydrates, protein and vitamins. There is also water in the milk. Therefore, bacteria thrive well in milk. But by cooling the milk down, you can avoid that bacteria grows, for most bacteria cannot grow, when the temperature is below 5 degrees.<br />
Farmers cools the milk down just after it has been milked out. And in the milk truck, picking up the milk and running it to the dairy, there is also cold.<br />
Pasteurization and heat treatment<br />
When the milk arrives at the dairy, it is treated with heat. It is called pasteurization. Where you pasteurize milk at a high temperature for a short time. In England all milk sold in the shops has to be heat treated. That way you can be sure that all disease bacteria has been killed.<br />
Important that the milk is in the refrigerator<br />
To keep milk in the fridge by not more than 5 degrees. Both in business and at home. If the milk is kept too warm, bacteria in milk will multiply and destroy the milk so it becomes sour. When milk is in the refrigerator, it can stay fresh for about 8 days. When the milk is opened, can only keep milk fresh for a few days. If it is there for a longer period of time, it may become sour.<br />
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Anonymoushttp://www.blogger.com/profile/10104847725415447498noreply@blogger.com0tag:blogger.com,1999:blog-7877968993025419533.post-8413812439744140882013-05-06T05:45:00.003-07:002013-05-06T05:45:53.772-07:00Bacteria, meat and how to store meat and cook properly<br />
<div class="force_dir" style="font-family: Arial; font-size: 12px; white-space: pre-wrap;">
<span lang="en">Meat</span></div>
<div class="force_dir" style="font-family: Arial; font-size: 12px; white-space: pre-wrap;">
<span lang="en">In Enlgand we eat most meat from pigs and cows and something from calves and lamb.</span></div>
<div class="force_dir" style="font-family: Arial; font-size: 12px; white-space: pre-wrap;">
<span lang="en">Fresh pieces of meat have a bright red color and smells fresh. </span><span lang="en">If the surface of the meat is slimy, it is not fresh. </span><span lang="en">Usually, there are only a few bacteria on the surface of the meat.</span></div>
<div class="force_dir" style="font-family: Arial; font-size: 12px; white-space: pre-wrap;">
<span lang="en">When animals are being slaughtered, and when the meat is cut out, there may be bacteria from animal skin or intestines in the flesh. </span><span lang="en">There may also be bacteria from e.g. knives or from people, when the meat will be cut out. </span><span lang="en">Therefore fit butchers also that there is clean and so few bacteria as possible, when they cut the meat out and packages it.</span></div>
<div class="force_dir" style="font-family: Arial; font-size: 12px; white-space: pre-wrap;">
<span lang="en"><br /></span></div>
<div class="force_dir" style="font-family: Arial; font-size: 12px; white-space: pre-wrap;">
<span lang="en">Meat must be in a refrigerator or freezer</span></div>
<div class="force_dir" style="font-family: Arial; font-size: 12px; white-space: pre-wrap;">
<span lang="en">The bacteria that is in meat, can be both spoilage bacteria and pathogenic bacteria.</span></div>
<div class="force_dir" style="font-family: Arial; font-size: 12px; white-space: pre-wrap;">
<span lang="en">The meat must be kept cold, so bacteria cannot grow. </span><span lang="en">This applies both at the slaughterhouse, in business and at home. </span><span lang="en">When there is less than 5 degrees, as in a refrigerator or in a freezer, the bacteria find it difficult to grow.</span></div>
<div class="force_dir" style="font-family: Arial; font-size: 12px; white-space: pre-wrap;">
<span lang="en">Wrap meat well into</span></div>
<div class="force_dir" style="font-family: Arial; font-size: 12px; white-space: pre-wrap;">
<span lang="en">The meat should always be packed snuggly or lying in a dish, so that cannot drain away meat juices on other foods. </span></div>
<div class="force_dir" style="font-family: Arial; font-size: 12px; white-space: pre-wrap;">
<span lang="en"><br /></span></div>
<div class="force_dir" style="font-family: Arial; font-size: 12px; white-space: pre-wrap;">
<span lang="en">Most bacteria in minced meat</span></div>
<div class="force_dir" style="font-family: Arial; font-size: 12px; white-space: pre-wrap;">
<span lang="en">There may be bacteria in the surface of the meat. </span><span lang="en">So when the meat is cut into small pieces or chopped, the bacteria spread from the surface and out throughout the meat. </span><span lang="en">Therefore, minced meat, which among other things uses for/beefburgers and meat sauce, not keep it fresh in just as long as large pieces of meat, such as a pork roast.</span></div>
<div class="force_dir" style="font-family: Arial; font-size: 12px; white-space: pre-wrap;">
<span lang="en">Through FRY minced meat, meat in cubes and strips</span></div>
<div class="force_dir" style="font-family: Arial; font-size: 12px; white-space: pre-wrap;">
<span lang="en">When you cook meat, it heats up. It can either be boiled or fried. </span><span lang="en">Minced meat or meat in small strips, must always be completely done or cooked, because there are more bacteria than in the meat into large pieces.</span></div>
<div class="force_dir">
<span lang="en"><span style="font-family: Arial;"><span style="font-size: 12px; white-space: pre-wrap;">You can see if the meat is done or thoroughly cooked by letter in the flesh and have a look at </span></span><span _mstdst="0_0:3" _mstsrc="0_0:2" class="dhighlight" id="Dst[0][0:2:0:3]" style="background-color: #bdd7ed; font-family: Arial; font-size: 12px; padding: 2px 0px; white-space: pre-wrap;">meats</span><span style="font-family: Arial; font-size: 12px; white-space: pre-wrap;"> </span><span _mstdst="0_5:9" _mstsrc="0_4:9" class="" id="Dst[0][4:9:5:9]" style="font-family: Arial; font-size: 12px; white-space: pre-wrap;">juice</span><span style="font-family: Arial;"><span style="font-size: 12px; white-space: pre-wrap;">. </span></span></span><span lang="en" style="font-family: Arial; font-size: 12px; white-space: pre-wrap;">It must be quite clear. </span><span lang="en" style="font-family: Arial; font-size: 12px; white-space: pre-wrap;">If the still is red or pink, the meat is not done. </span><span lang="en" style="font-family: Arial; font-size: 12px; white-space: pre-wrap;">You can also see it when you cut into the flesh. </span><span lang="en" style="font-family: Arial; font-size: 12px; white-space: pre-wrap;">If it is red or pink on the inside, it's not over cooked or done.</span></div>
<div class="force_dir" style="font-family: Arial; font-size: 12px; white-space: pre-wrap;">
<span lang="en">Whole pieces of meat such as roast pork or beef roast need not be completely done. </span><span lang="en">It may be red or pink in the middle.</span></div>
<div class="force_dir" style="font-family: Arial; font-size: 12px; white-space: pre-wrap;">
<span lang="en">Remember to wash or change your cutting board and knife</span></div>
<div class="force_dir" style="font-family: Arial; font-size: 12px; white-space: pre-wrap;">
<span lang="en">When you cook with meat, you must always make sure that there is clean in the kitchen, and that you only use the knife, cutting board or whatever you are using to the flesh. </span><span lang="en">If you need to make salad or anything else, you must wash the gear up before you use them again. </span><span lang="en">Otherwise, you can spread the bacteria from one kind of food over to another.</span></div>
<div class="force_dir" style="font-family: Arial; font-size: 12px; white-space: pre-wrap;">
<span lang="en">You must also remember to throw it plastic or packaging, the meat has been wrapped in, in the trash immediately. </span><span lang="en">If you put it on the kitchen table, you can spread the bacteria.</span></div>
Anonymoushttp://www.blogger.com/profile/10104847725415447498noreply@blogger.com0tag:blogger.com,1999:blog-7877968993025419533.post-87134771764714917652013-05-06T05:43:00.001-07:002013-05-06T05:43:30.511-07:00bacteria in Poultry<br />
In England we eat lot's of chicken, Turkey and duck. one can both get fresh and frozen poultry and in whole and in small pieces.<br />
There are bacteria in poultry. Both on the surface and inside. There may be bacteria in poultry, including when they are being slaughtered, and when the feathers are removed. It can be both spoilage bacteria and pathogenic bacteria, such as campylobacter and salmonella.<br />
Therefore, poultry, like meat, stored below 5 degrees in the refrigerator or freezer. So can the bacteria do not grow.<br />
Wash or change your cutting board and knife<br />
When you cook with poultry, you should always make sure to keep it raw meat separated from food that is finished and ready to eat. The shift also cutting board and knife just after it has been used for raw fish.<br />
<br />
You must also remember to throw it plastic or Hill, the poultry has been wrapped in, in the trash immediately. If you put it on the kitchen table, you can spread the bacteria.<br />
Poultry must be cooked<br />
The meat is done when the meat is no longer pink inside.<br />
Anonymoushttp://www.blogger.com/profile/10104847725415447498noreply@blogger.com0tag:blogger.com,1999:blog-7877968993025419533.post-43163859750834618792013-05-06T05:41:00.003-07:002013-05-06T05:41:51.002-07:00fish Bacteria what you should know <br />
In England we eat all kinds of fish. Salmon, cod, herring, trout, plaice, monkfish and much more.<br />
How can you tell if a fish is fresh:<br />
It must have clear eyes<br />
The skin should be shiny and without wounds<br />
The flesh should be firm<br />
It should smell of sea and not too much fish<br />
If the fish smells too much of the fish is slimy and mat and have soft flesh, is the bad. There may be bacteria on the fish's skin and into its guts. Most bacteria in fish, spoilage bacteria, but there may also be disease bacteria.<br />
<br />
Fish should be eaten the same day you purchased the<br />
The bacteria that are on fish, can grow at low temperatures. Therefore, cool fish down with crushed ice, right after they are caught. So can the bacteria do not grow.<br />
Even if you come fish in the refrigerator, they can not keep up for so long. Therefore, fresh fish is made and eaten the same day that you have bought it.<br />
If you freeze the fish, it can keep for a long time. So you have to just eat the same day as it is thawed.<br />
<br />
Fish should be cooked in the oven, FRIED or boiled. The fish has been cooked or fried when the flesh is firm. If there are still bones in the fish, you can see it by removing meat loosens itself from the legs.<br />
Wash or change your cutting board and knife<br />
When you cook with fish, you should always make sure to keep the raw fish separate from food that is finished and ready to eat. The shift also cutting board and knife just after it has been used for raw fish.<br />
<br />
You must also remember to throw away the plastic or paper, the fish has been wrapped in, in the trash immediately. If you put it on the kitchen table, you can spread the bacteria.<br />
Anonymoushttp://www.blogger.com/profile/10104847725415447498noreply@blogger.com0tag:blogger.com,1999:blog-7877968993025419533.post-57218647299943934202013-05-06T05:39:00.004-07:002013-05-06T05:39:53.123-07:00Bacteria information on vegetables<br />
Vegetables are fresh when they are firm and crisp and do not have mold on them, discolorations and bruises.<br />
There may be bacteria and fungi on vegetables from soil and water and fertilizer. They sit outside and can get vegetables to rot or moldy. It is often corrupting bacteria.<br />
A cutting board for vegetables and fruit and one for meat<br />
In fact, it is a good idea to have a cutting board that you only ever use for vegetables and fruit and another cutting board that you only ever use for meat. In this way, you can avoid spreading bacteria. If you use the same cutting board, be sure to wash it very thoroughly.<br />
Vegetables should preferably in the fridge<br />
Vegetables should always be rinsed and cleaned before you eat them. Many vegetables keep best when they are fresh in the fridge.<br />
Anonymoushttp://www.blogger.com/profile/10104847725415447498noreply@blogger.com0tag:blogger.com,1999:blog-7877968993025419533.post-21849885194528378682013-05-06T05:38:00.003-07:002013-05-06T05:38:36.466-07:00Fruit Bacteria<br />
Fruit is fresh when it is completely juicy and crispy.<br />
There may be bacteria and fungi on fruits from soil and water and fertilizer. The bacteria is sitting outside on and can get the fruit to rot or moldy. It is corrupting bacteria.<br />
Therefore, always rinse the fruit and cleaned or peeled off before you eat it. Tainted fruit must be discarded.<br />
Citrus Fruits<br />
Lemons, oranges, clementines and mandarins can be treated by that is sprayed some substances on the shell, to yeast and moulds not so good can grow.<br />
Fruit must be kept cool-except bananas<br />
Fruit sticks best, when it is kept cool. Oranges, strawberries and grapes, preferably in the refrigerator. Apples and pears can be stored outside the refrigerator, but they last longer if they are in the refrigerator.<br />
Bananas should preferably not in the fridge. Bananas will be dark brown, when they are in the refrigerator.<br />
Anonymoushttp://www.blogger.com/profile/10104847725415447498noreply@blogger.com0tag:blogger.com,1999:blog-7877968993025419533.post-25325016967496159442013-05-06T05:37:00.005-07:002013-05-06T05:37:52.683-07:00Bread Bacteria<br />
<br />
Food that is made from grain, called for grain products. Bread, flour, rice, grains, pasta and corn flakes are all grain products.<br />
Apart from fresh bread and fresh pasta, is most kind of cereal products dry. It will say that there is no water in. therefore they can stick for a long time. Bacteria need water in order to survive.<br />
<br />
Dry foods must be kept dry and preferably dark<br />
Crisp bread, biscuits, cereals, oatmeal, corn flakes, pasta, rice, flour and other dry foods should stand in a kitchen cabinet, where there are completely dry and preferably dark. So they can keep it real long.<br />
<br />
<br />
You get yeast fungi in various kinds of fresh bread like French bread, grainy bread and rye bread, so it gets fluffy when you bake it. but they will be killed by the heat in the oven. When the bread comes out of the oven, and you touching it, there may be bacteria and fungi, which can get the bread to moldy.<br />
One should always throw bread with mold on out because mold can form toxins that are dangerous for you.<br />
Anonymoushttp://www.blogger.com/profile/10104847725415447498noreply@blogger.com0tag:blogger.com,1999:blog-7877968993025419533.post-72848142160316813582013-05-06T05:36:00.004-07:002013-05-06T05:36:51.744-07:00Food and bacteria<br />
The bacteria that may be in the different foods grows, comes completely depends on how you treat the food.<br />
It means a lot if you warms the food cools it down, or lets it stand on the kitchen table for a whole day. And various foods should be treated differently.<br />
When you cook, it's also important, how clean is in the kitchen, how clean you are and how clean all the things you use is.<br />
This is with one word call for hygiene. Is there a good hygiene in your kitchen, and you have yourself a good hygiene, there will be no spread so many bacteria, as if there is a poor hygiene.<br />
That is why a good hygiene is important to prevent corrupting or disease germs get in the food.<br />
<div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/10104847725415447498noreply@blogger.com0tag:blogger.com,1999:blog-7877968993025419533.post-48793179855670407182013-05-06T05:36:00.001-07:002013-05-06T05:36:10.227-07:00Keeping foods at different temperatures <br />
<div name="div[0]" style="font-family: Arial; font-size: 12px; white-space: pre-wrap;">
<span _mstdst="1_0:18" _mstsrc="1_0:11" class="" id="Dst[1][0:11:0:18]">In the refrigerator</span> <span _mstdst="1_20:22" _mstsrc="1_13:14" id="Dst[1][13:14:20:22]">and</span> <span _mstdst="1_24:37" _mstsrc="1_16:25" id="Dst[1][16:25:24:37]">in the freezer</span> <span _mstdst="1_39:43" _mstsrc="1_27:32" id="Dst[1][27:32:39:43]">grows</span> <span _mstdst="1_45:57" _mstsrc="1_34:52" id="Dst[1][34:52:45:57]">most bacteria</span> <span _mstdst="1_59:64" _mstsrc="1_54:57" id="Dst[1][54:57:59:64]">do not</span>. <span _mstdst="1_67:68" _mstsrc="1_60:62" id="Dst[1][60:62:67:68]">It</span> <span _mstdst="1_70:80" _mstsrc="1_64:75" id="Dst[1][64:75:70:80]">is too cold</span>.</div>
<div name="div[2]" style="font-family: Arial; font-size: 12px; white-space: pre-wrap;">
<span _mstdst="2_0:14" _mstsrc="2_0:17" class="" id="Dst[2][0:17:0:14]">The best way to</span> <span _mstdst="2_16:30" _mstsrc="2_19:35" id="Dst[2][19:35:16:30]">kill or inhibit</span> <span _mstdst="2_32:39" _mstsrc="2_37:45" id="Dst[2][37:45:32:39]">bacteria</span> <span _mstdst="2_41:42" _mstsrc="2_47:47" id="Dst[2][47:47:41:42]">in</span> <span _mstdst="2_44:50" _mstsrc="2_49:56" id="Dst[2][49:56:44:50]">food at</span> <span _mstdst="2_52:53" _mstsrc="2_58:59" id="Dst[2][58:59:52:53]">is</span>:</div>
<div name="div[3]" style="font-family: Arial; font-size: 12px; white-space: pre-wrap;">
<span _mstdst="3_0:1" _mstsrc="3_0:1" id="Dst[3][0:1:0:1]">To</span> <span _mstdst="3_3:6" _mstsrc="3_3:10" id="Dst[3][3:10:3:6]">keep</span> <span _mstdst="3_8:15" _mstsrc="3_12:16" id="Dst[3][12:16:8:15]">the food</span> <span _mstdst="3_17:20" _mstsrc="3_18:22" id="Dst[3][18:22:17:20]">cold</span>.</div>
<div name="div[4]" style="font-family: Arial; font-size: 12px; white-space: pre-wrap;">
<span _mstdst="4_0:6" _mstsrc="4_0:7" class="" id="Dst[4][0:7:0:6]">To warm</span> <span _mstdst="4_8:15" _mstsrc="4_9:13" id="Dst[4][9:13:8:15]">the food</span> <span _mstdst="4_17:24" _mstsrc="4_15:22" id="Dst[4][15:22:17:24]">through.</span></div>
<div name="div[5]" style="font-family: Arial; font-size: 12px; white-space: pre-wrap;">
<span _mstdst="5_0:18" _mstsrc="5_0:11" id="Dst[5][0:11:0:18]">In the refrigerator</span> <span _mstdst="5_20:30" _mstsrc="5_17:28" id="Dst[5][17:28:20:30]">temperature</span> <span _mstdst="5_32:37" _mstsrc="5_13:15" id="Dst[5][13:15:32:37]">should</span> <span _mstdst="5_39:40" _mstsrc="5_30:33" id="Dst[5][30:33:39:40]">be</span> <span _mstdst="5_42:56" _mstsrc="5_35:48" id="Dst[5][35:48:42:56]">not more than 5</span> <span _mstdst="5_58:64" _mstsrc="5_51:56" id="Dst[5][51:56:58:64]">degrees</span>. <span _mstdst="5_67:79" _mstsrc="5_51:69" id="Dst[5][51:69:67:79]">Most bacteria</span> <span _mstdst="5_81:88" _mstsrc="5_71:86" id="Dst[5][71:86:81:88]">cease to</span> <span _mstdst="5_90:93" _mstsrc="5_88:92" id="Dst[5][88:92:90:93]">grow</span> <span _mstdst="5_95:98" _mstsrc="5_94:105" id="Dst[5][94:105:95:98]">at 5</span> <span _mstdst="5_100:106" _mstsrc="5_108:113" id="Dst[5][108:113:100:106]">degrees</span> <span _mstdst="5_108:115" _mstsrc="5_115:129" id="Dst[5][115:129:108:115]">or less.</span> <span _mstdst="5_117:118" _mstsrc="5_123:123" id="Dst[5][123:123:117:118]">In</span> <span _mstdst="5_120:132" _mstsrc="5_125:136" id="Dst[5][125:136:120:132]">a deep freeze</span> <span _mstdst="5_134:151" _mstsrc="5_138:152" id="Dst[5][138:152:134:151]">is the temperature</span> <span _mstdst="5_153:159" _mstsrc="5_154:162" id="Dst[5][154:162:153:159]">usually</span> <span _mstdst="5_161:165" _mstsrc="5_164:168" id="Dst[5][164:168:161:165]">minus</span> <span _mstdst="5_167:168" _mstsrc="5_171:177" id="Dst[5][171:177:167:168]">18</span> <span _mstdst="5_170:176" _mstsrc="5_180:185" id="Dst[5][180:185:170:176]">degrees</span>. <span _mstdst="5_179:182" _mstsrc="5_181:185" id="Dst[5][181:185:179:182]">Some</span> <span _mstdst="5_184:196" _mstsrc="5_187:199" id="Dst[5][187:199:184:196]">bacteria will</span> <span _mstdst="5_198:200" _mstsrc="5_201:202" id="Dst[5][201:202:198:200]">die</span> <span _mstdst="5_202:203" _mstsrc="5_204:204" id="Dst[5][204:204:202:203]">in</span> <span _mstdst="5_205:210" _mstsrc="5_206:212" id="Dst[5][206:212:205:210]">a cold</span> <span _mstdst="5_212:219" _mstsrc="5_214:220" id="Dst[5][214:220:212:219]">freezer,</span> <span _mstdst="5_221:233" _mstsrc="5_222:230" class="" id="Dst[5][222:230:221:233]">however, many</span> <span _mstdst="5_235:242" _mstsrc="5_232:240" id="Dst[5][232:240:235:242]">bacteria</span> <span _mstdst="5_244:246" _mstsrc="5_242:249" id="Dst[5][242:249:244:246]">can</span> <span _mstdst="5_248:254" _mstsrc="5_251:258" id="Dst[5][251:258:248:254]">survive</span> <span _mstdst="5_256:260" _mstsrc="5_260:267" id="Dst[5][260:267:256:260]">being</span> <span _mstdst="5_262:267" _mstsrc="5_269:275" id="Dst[5][269:275:262:267]">frozen</span> <span _mstdst="5_269:272" _mstsrc="5_277:279" class="" id="Dst[5][277:279:269:272]">down</span>. <span _mstdst="5_275:283" _mstsrc="5_282:297" id="Dst[5][282:297:275:283]">They stop</span> <span _mstdst="5_285:291" _mstsrc="5_299:306" id="Dst[5][299:306:285:291]">to grow</span> <span _mstdst="5_293:295" _mstsrc="5_308:309" id="Dst[5][308:309:293:295]">and</span> <span _mstdst="5_297:298" _mstsrc="5_311:313" id="Dst[5][311:313:297:298]">go</span> <span _mstdst="5_300:307" _mstsrc="5_315:321" id="Dst[5][315:321:300:307]">to sleep</span>, <span _mstdst="5_310:311" _mstsrc="5_324:325" id="Dst[5][324:325:310:311]">so</span> <span _mstdst="5_313:315" _mstsrc="5_327:328" id="Dst[5][327:328:313:315]">the</span> <span _mstdst="5_317:323" _mstsrc="5_330:336" id="Dst[5][330:336:317:323]">closest</span> <span _mstdst="5_325:328" _mstsrc="5_338:343" id="Dst[5][338:343:325:328]">lies</span> <span _mstdst="5_330:339" _mstsrc="5_345:352" id="Dst[5][345:352:330:339]">and sleeps</span>.</div>
<div name="div[6]" style="font-family: Arial; font-size: 12px; white-space: pre-wrap;">
<span _mstdst="6_0:7" _mstsrc="6_0:8" id="Dst[6][0:8:0:7]">Bacteria</span> <span _mstdst="6_9:10" _mstsrc="6_10:10" id="Dst[6][10:10:9:10]">in</span> <span _mstdst="6_12:19" _mstsrc="6_12:16" id="Dst[6][12:16:12:19]">the food</span> <span _mstdst="6_21:24" _mstsrc="6_18:20" id="Dst[6][18:20:21:24]">door</span> <span _mstdst="6_26:35" _mstsrc="6_22:32" id="Dst[6][22:32:26:35]">by boiling</span> <span _mstdst="6_37:39" _mstsrc="6_34:35" id="Dst[6][34:35:37:39]">and</span> <span _mstdst="6_41:46" _mstsrc="6_37:44" class="" id="Dst[6][37:44:41:46]">frying</span></div>
<div name="div[7]" style="font-family: Arial; font-size: 12px; white-space: pre-wrap;">
<span _mstdst="7_0:7" _mstsrc="7_0:6" id="Dst[7][0:6:0:7]">When you</span> <span _mstdst="7_9:12" _mstsrc="7_8:12" id="Dst[7][8:12:9:12]">boil</span> <span _mstdst="7_14:15" _mstsrc="7_14:18" id="Dst[7][14:18:14:15]">or</span> <span _mstdst="7_17:19" _mstsrc="7_20:25" class="" id="Dst[7][20:25:17:19]">FRY</span> <span _mstdst="7_21:24" _mstsrc="7_27:31" id="Dst[7][27:31:21:24]">food</span>, <span _mstdst="7_27:31" _mstsrc="7_34:39" id="Dst[7][34:39:27:31]">kills</span> <span _mstdst="7_33:34" _mstsrc="7_41:43" id="Dst[7][41:43:33:34]">to</span> <span _mstdst="7_36:47" _mstsrc="7_45:55" class="" id="Dst[7][45:55:36:47]">the bacteria</span>. <span _mstdst="7_50:73" _mstsrc="7_58:75" id="Dst[7][58:75:50:73]">The general rule is that</span> <span _mstdst="7_75:78" _mstsrc="7_77:79" id="Dst[7][77:79:75:78]">food</span> <span _mstdst="7_80:83" _mstsrc="7_81:83" id="Dst[7][81:83:80:83]">with</span> <span _mstdst="7_85:97" _mstsrc="7_85:96" id="Dst[7][85:96:85:97]">meat, poultry</span>, <span _mstdst="7_100:103" _mstsrc="7_99:102" id="Dst[7][99:102:100:103]">fish</span> <span _mstdst="7_105:107" _mstsrc="7_104:105" id="Dst[7][104:105:105:107]">and</span> <span _mstdst="7_109:112" _mstsrc="7_107:108" class="" id="Dst[7][107:108:109:112]">eggs</span> <span _mstdst="7_114:117" _mstsrc="7_110:113" id="Dst[7][110:113:114:117]">must</span> <span _mstdst="7_119:127" _mstsrc="7_115:120" class="" id="Dst[7][115:120:119:127]">be heated</span> <span _mstdst="7_129:136" _mstsrc="7_122:131" id="Dst[7][122:131:129:136]">properly</span> <span _mstdst="7_138:148" _mstsrc="7_133:143" id="Dst[7][133:143:138:148]">through, so</span> <span _mstdst="7_150:168" _mstsrc="7_145:163" id="Dst[7][145:163:150:168]">temperature reaches</span> <span _mstdst="7_170:171" _mstsrc="7_165:166" id="Dst[7][165:166:170:171]">at</span> <span _mstdst="7_173:177" _mstsrc="7_168:173" id="Dst[7][168:173:173:177]">least</span> <span _mstdst="7_179:180" _mstsrc="7_176:182" id="Dst[7][176:182:179:180]">75</span> <span _mstdst="7_182:188" _mstsrc="7_185:190" id="Dst[7][185:190:182:188]">degrees</span>.</div>
<div name="div[8]" style="font-family: Arial; font-size: 12px; white-space: pre-wrap;">
<span _mstdst="8_0:2" _mstsrc="8_0:2" id="Dst[8][0:2:0:2]">You</span> <span _mstdst="8_4:11" _mstsrc="8_4:13" id="Dst[8][4:13:4:11]">must eat</span> <span _mstdst="8_13:21" _mstsrc="8_15:20" id="Dst[8][15:20:13:21]">the food,</span> <span _mstdst="8_23:32" _mstsrc="8_22:31" id="Dst[8][22:31:23:32]">just after</span> <span _mstdst="8_34:44" _mstsrc="8_33:45" id="Dst[8][33:45:34:44]">it has been</span> <span _mstdst="8_46:52" _mstsrc="8_47:51" id="Dst[8][47:51:46:52]">created</span>. <span _mstdst="8_55:60" _mstsrc="8_54:61" id="Dst[8][54:61:55:60]">If you</span> <span _mstdst="8_62:70" _mstsrc="8_63:73" id="Dst[8][63:73:62:70]">don't eat</span> <span _mstdst="8_72:77" _mstsrc="8_75:82" id="Dst[8][75:82:72:77]">it all</span>, <span _mstdst="8_80:82" _mstsrc="8_85:86" id="Dst[8][85:86:80:82]">and</span> <span _mstdst="8_84:95" _mstsrc="8_88:96" id="Dst[8][88:96:84:95]">want to save</span> <span _mstdst="8_97:104" _mstsrc="8_98:103" id="Dst[8][98:103:97:104]">the rest</span><span _mstdst="8_105:117" _mstsrc="8_104:113" class="" id="Dst[8][104:113:105:117]">, you have to</span> <span _mstdst="8_119:121" _mstsrc="8_115:120" id="Dst[8][115:120:119:121]">put</span> <span _mstdst="8_123:130" _mstsrc="8_122:126" id="Dst[8][122:126:123:130]">the food</span> <span _mstdst="8_132:150" _mstsrc="8_128:139" id="Dst[8][128:139:132:150]">in the refrigerator</span>. <span _mstdst="8_153:161" _mstsrc="8_142:147" id="Dst[8][142:147:153:161]">Otherwise</span> <span _mstdst="8_163:167" _mstsrc="8_153:155" id="Dst[8][153:155:163:167]">there</span> <span _mstdst="8_169:171" _mstsrc="8_149:151" id="Dst[8][149:151:169:171]">can</span> <span _mstdst="8_173:176" _mstsrc="8_157:161" id="Dst[8][157:161:173:176]">grow</span> <span _mstdst="8_178:185" _mstsrc="8_163:171" id="Dst[8][163:171:178:185]">bacteria</span> <span _mstdst="8_187:188" _mstsrc="8_173:173" id="Dst[8][173:173:187:188]">in</span> <span _mstdst="8_190:197" _mstsrc="8_175:182" id="Dst[8][175:182:190:197]">it again</span>.</div>
<br style="font-family: Arial; font-size: 12px; white-space: pre-wrap;" /><h3>
<span _mstdst="9_0:7" _mstsrc="9_0:8" id="Dst[9][0:8:0:7]">Bacteria</span> <span _mstdst="9_9:16" _mstsrc="9_10:18" id="Dst[9][10:18:9:16]">can grow</span> <span _mstdst="9_18:24" _mstsrc="9_20:25" class="" id="Dst[9][20:25:18:24]">between</span> <span _mstdst="9_26:26" _mstsrc="9_28:34" id="Dst[9][28:34:26:26]">5</span> <span _mstdst="9_28:30" _mstsrc="9_37:38" id="Dst[9][37:38:28:30]">and</span> <span _mstdst="9_32:41" _mstsrc="9_41:55" id="Dst[9][41:55:32:41]">65 degrees</span></h3>
<div name="div[10]" style="font-family: Arial; font-size: 12px; white-space: pre-wrap;">
<span _mstdst="10_0:11" _mstsrc="10_0:10" id="Dst[10][0:10:0:11]">The bacteria</span> <span _mstdst="10_13:20" _mstsrc="10_12:20" class="" id="Dst[10][12:20:13:20]">can grow</span> <span _mstdst="10_22:28" _mstsrc="10_22:27" class="" id="Dst[10][22:27:22:28]">between</span> <span _mstdst="10_30:30" _mstsrc="10_30:36" id="Dst[10][30:36:30:30]">5</span> <span _mstdst="10_32:34" _mstsrc="10_39:40" id="Dst[10][39:40:32:34]">and</span> <span _mstdst="10_36:45" _mstsrc="10_43:57" id="Dst[10][43:57:36:45]">65 degrees</span>. <span _mstdst="10_48:53" _mstsrc="10_45:52" id="Dst[10][45:52:48:53]">Within</span> <span _mstdst="10_55:66" _mstsrc="10_54:64" id="Dst[10][54:64:55:66]">in a kitchen</span> <span _mstdst="10_68:69" _mstsrc="10_66:70" id="Dst[10][66:70:68:69]">or</span> <span _mstdst="10_71:83" _mstsrc="10_72:78" id="Dst[10][72:78:71:83]">a living room</span> <span _mstdst="10_85:100" _mstsrc="10_80:95" id="Dst[10][80:95:85:100]">there is usually</span> <span _mstdst="10_102:108" _mstsrc="10_97:102" id="Dst[10][97:102:102:108]">between</span> <span _mstdst="10_110:111" _mstsrc="10_105:111" id="Dst[10][105:111:110:111]">20</span> <span _mstdst="10_113:115" _mstsrc="10_114:115" id="Dst[10][114:115:113:115]">and</span> <span _mstdst="10_117:118" _mstsrc="10_118:124" id="Dst[10][118:124:117:118]">25</span> <span _mstdst="10_120:126" _mstsrc="10_127:132" id="Dst[10][127:132:120:126]">degrees</span>. <span _mstdst="10_129:155" _mstsrc="10_121:145" id="Dst[10][121:145:129:155]">That is why it is important</span> that <span _mstdst="10_162:168" _mstsrc="10_147:156" id="Dst[10][147:156:162:168]">you get</span> <span _mstdst="10_170:178" _mstsrc="10_158:162" id="Dst[10][158:162:170:178]">your food</span> <span _mstdst="10_180:186" _mstsrc="10_164:170" id="Dst[10][164:170:180:186]">quickly</span> <span _mstdst="10_188:206" _mstsrc="10_172:183" class="" id="Dst[10][172:183:188:206]">in the refrigerator</span>, <span _mstdst="10_209:213" _mstsrc="10_186:190" id="Dst[10][186:190:209:213]">after</span> <span _mstdst="10_215:216" _mstsrc="10_192:194" id="Dst[10][192:194:215:216]">we</span> <span _mstdst="10_218:221" _mstsrc="10_196:198" id="Dst[10][196:198:218:221]">have</span> <span _mstdst="10_223:227" _mstsrc="10_200:204" id="Dst[10][200:204:223:227]">eaten</span>, <span _mstdst="10_230:231" _mstsrc="10_207:211" id="Dst[10][207:211:230:231]">or</span> <span _mstdst="10_233:245" _mstsrc="10_213:223" id="Dst[10][213:223:233:245]">when you have</span> <span _mstdst="10_247:250" _mstsrc="10_225:229" id="Dst[10][225:229:247:250]">been</span> <span _mstdst="10_252:263" _mstsrc="10_231:243" id="Dst[10][231:243:252:263]">out shopping</span>.</div>
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