Healthy Way to Store Foods

Healthy ways to store food - When we shop monthly, so much food that we buy to make ends meet day to day. But try to observe, how much of the food which was wasted because of inappropriate storage techniques. As a result initial intention to save by buying a lot of losers just because a lot of wasted food.
Actually there anything we can do for the problem, namely to understand the formula store food for longer lasting. And the formula is quite understood by doing "Do & Do not" below:

Eggs.
DO: Keep in a special rack storage eggs in the fridge. This will make the eggs can survive for 3-4 weeks.

DO NOT: Store eggs on bottom refrigerator shelf, especially on a rack attached to the refrigerator door. Because usually the shelf without special buffer for the egg so that we will do is piling up eggs. It certainly makes the fragile eggs. Plus the rack usually has a hotter temperature, so make the eggs do not last long.

Frozen meat.
DO: Keep in a special rack storage of meat in the fridge. This rack will keep the freshness of meat by making temperature and good air circulation for meat. But remember, the meat will only be safely stored for 3-5 days.

DO NOT: No meat wrapped tightly.

Tomato.
DO: Keep in a special rack storage units. Place the tomatoes are still young on the inside, while the already mature and ready for use on the outside. This will make us take the tomato is ripe beforehand, plus allow time for the young tomato to mature and ready for use.

Garlic and onion.
DO: Keep in a warm and dry.

DO NOT: Wrapped and stored near vegetables. Garlic and onions contain sulfur alliums which is a strong aroma that can spread into surrounding areas. That's why, never save bawanng white and red onions in the refrigerator. In addition because the smell will ruin the food that we store, refrigerator cold temperatures will also make the onions more quickly decay.

Watermelon.
DO: Wrap and store in a dry place, this will increase the content of lycopene and beta-carotene in watermelon. And a day before eating them, keep in the fridge for even more fresh.

DO NOT: Saved side by side with other fruits. Because fruits are usually going out ethylene gas and watermelons are very sensitive to this gas because makes it faster decay.

Wine.
DO: Make sure all the wine in good condition. If there is a wine that started softening or there is damage, should be separate. After that, wash grapes and wipe with a cloth towel, the goal for wine is not humid, so invite the emergence of fungi. Then, save the wine in plastic containers that have ventilation holes to create air circulation is maintained.

DO NOT: No wiping wine after washing. Wine is one fruit that is easy to damp which can quickly invite the arrival of the fungus.

Mushroom or fungus.
DO: Wrap the mushrooms with paper and store in refrigerator. By making the mushrooms stay dry in cold temperatures will not provide the opportunity for bacteria to grow on it.

DO NOT: Washed and then stored in the refrigerator. It will only make the fungus we 'visited' by the bacteria.

Potatoes.
DO: Keep in a dry and dark.

DO NOT: Keep it bright place, because it may trigger the growth of toxins in the potatoes.

Asparagus.
DO: Wrap with cloth to absorb and put into plastic containers. This will make asparagus avoid dehydration and keep it fresh.

DO NOT: Keep the container filled with water. How this would trigger the growth of bacteria and make the asparagus quickly decay.

Green vegetables.
DO: Wash and dry. Then wrap in a towel that absorbs and then store in plastic. This will make the vegetables are not damp so that vegetable life is longer.

DO NOT: Put side by side with tomatoes, green vegetables because release ethylene gas that can make faster rotten tomatoes.

With this guide, at least we can make food stocks remain worthy of consumption. And certainly, it will make us more efficient because no food is wasted. (PreventionIndonesia/Priska Siagian)