Food Facts,Trivia and Tips

Hosted by L D
Group active since Thu, Jul 28, 2011

Join in with your food facts,any food related trivia and fun tips. I love information about anything food related. I have a book with alot of trivia facts and would like to share them with others and hope you'll share yours as well.

Sharon Colyer
Jul 14, 2016


The risk of eating canned foods everyone should know about: Your guide to the most dangerous foods to eat out of cans© Paula Banks/Getty Images Your guide to the most dangerous foods to eat out of cans A few years ago, everyone was freaking out about bisphenol A in plastic water bottles. I ditched my yellowed, decade-old Nalgene bottle for a fancy BPA-free one and pretty much thought I was set for life.

Unfortunately it turns out that the BPA risk is still out there thanks to canned foods. A recent study found that BPA-lined cans sometimes leach the toxin into food, which poses a danger to all but especially to pregnant women, young children and developing fetuses. BPA acts like a hormone in your body, meaning it can upset usual hormonal responses and reprogram cells, contributing to things like ADHD, a weakened immune system, reproductive problems and even breast cancer.

So what's a well-stocked-pantry-loving gal to do? Be choosy. There are some foods that have a much higher incidence of BPA-leaching than others, either due to their ingredients (fatty, salty, acidic) or at what temperature they're processed and for how long.

Here are the top 10 worst foods to eat from BPA-lined cans, according to the Breast Cancer Fund:

1. Coconut milk
2. Soup
3. Meat
4. Vegetables
5. Meals (like pasta dishes)
6. Juice
7. Fish
8. Beans
9. Meal-replacement drinks
10. Fruit

Fortunately there are some brands out there that can enable you to continue your canned ravioli addiction in peace. In 2015, Environmental Working Group surveyed 252 major American canned food producers. It rated the brands as Best, Better, Uncertain or Worst Players, depending on how BPA-free their cans were.

The Best Players companies are exclusively BPA-free and include Amy’s Kitchen, Hain Celestial, Tyson, Annie’s and Farmer’s Market brands.

Some others, like Campbell Soup and Walmart, Whole Foods and Trader Joe's store brands, use BPA in some of their cans but leave it out for others. Look for can labels that say "BPA free" if you want to be extra cautious. Or buy foods bottled in glass instead of cans. Definitely avoid heating foods inside cans (sorry, DIY dulce de leche fans). And if you're pregnant or feeding little ones, this warning goes double for you.

At the end of the day, the message is the same as the one we keep hearing: Your safest bet is to stick to fresh, whole foods that you cook from scratch. Now, if someone can teach me how to make SpaghettiOs from scratch, I may stand a fighting chance.

By Justina Huddleston

Sharon Colyer
Apr 13, 2016


Just remember, for any fresh fruit or vegetable, to rinse them well. Unless they are organic, they will have pesticides on them. I cringe, when I see a person eat grapes in the store, for that very reason. Bananas also have pesticides. It might not get to the inside fruit, but your hands will have pesticides on them. So, everything you touch will be contaminated. At the store, I turn a plastic bag inside out, before I touch them, & let that bag be a glove. So, the fruit is trapped inside it & with a turn of the plastic, the outside of it, is back on the outside. This technique can work on anything you want to pick up at the grocery, that is small enough for the bag. Although, I have used 2 bags to cover a large package of pork chops; 1 on each end. You can always carry hand wipes too, in case you get meat juices on you anyway. Some stores have them available in that department.

Sharon Colyer
Apr 8, 2016

Different Types of Basil

There are many varieties of basil, sweet basil (common basil) (Ocimum basilicum) has dark green leaves is the most common. It has a spicy aroma with a sweet clove-like taste. Aside from the other varieties mentioned below, there are also several different cultivars of this basic, common variety of basil, each with slightly different aromas.

Bush or Dwarf basil (O. b. minimum) has a spicy lemon odor aroma and is slightly bitter. This is also very common as a pot herb.

The difference between what your husband remembers and what you have recently purchased may be the above two varieties. (Dried basil (and most dried herbs) are very different in aroma and flavor then the fresh leaves.)

Some other varieties of basil:
• Large pale green lettuce-leafed basil (O. b. crispum)
• Lemon basil (O. b. americanum or O. b. citriodorum)
• Licorice or anise basil
• Opal and purple basil
• Also: Thai basil, East Indian basil, Puerto Rican basil, Cuban basil, Aussie sweet basil, Baja basil, Italian basil, etc.

Each has its own unique scent - fennel, tarragon, citron, gingerish, clove-mint, etc.

Here is an excellent reference on Basil and its different aromas/flavors and an explanation of the aroma components, including photos of the leaves of many varieties:

Chef James,

deb baldwin
Feb 7, 2016

Food History

Ran across this on my email..It is a good read on the history of food..It takes a little time to read, but very informative..

deb baldwin
Mar 8, 2014

Sweet potatoes

I just posted a recipe with a few web pages that a person could go to, to get all the information on Sweet Potatoes/Yams. Sweet potatoes, Electric Pressure Cooker

virginia parrish
Feb 6, 2012

Almond Butter

Does anyone know how to make Almond or Walnut Butter?

kathleen ralston
Feb 3, 2012

Crock Pot Stew

My friend and good cook Margie shared with me that when you make a stew in the crock pot, if you will put in one apple and 2 tbs of vinegar, the acids will combine and cause your meat to become so succulent it will fall completely apart if you cook it more than 3 hours (so don't.) Also she says to put in the other ingredients during the last hour or so or they will get to soft as well. Sounds good to me.

Feb 1, 2012

How to Keep Berries from Molding

When you get your berries home, prepare a mixture of one part vinegar (white or apple cider probably work best) and ten parts water. Dump the berries into the mixture and swirl around. Drain, rinse if you want (though the mixture is so diluted you can't taste the vinegar,) and pop in the fridge. The vinegar kills any mold spores and other bacteria that might be on the surface of the fruit, and voila! Raspberries will last a week or more, and strawberries go almost two weeks without getting moldy and soft. So go forth and stock up on those pricey little gems, knowing they'll stay fresh as long as it takes you to eat them.

I have not personally tried this but I've seen it on several websites. Passing it along and I will try it as I have had moldy berries just a day after buying them even though they looked fresh when I bought them!