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Friday, April 27th, 2012
Salmon is a versatile fish in that there are many different ways to cook the fillets. It’s a healthy protein filled with Omega 3 Fatty Acids which have numerous health benefits, ranging from improved brain function to heart health. Salmon has lovely natural flavors so you can choose to cook and serve it unseasoned or you can add a range of seasoning to add even more flavor. The most popular methods of cooking salmon include baking, pan-frying or poaching. Read on for some handy tips on how to cook salmon.
To bake your salmon, place the fillets it on a tray that has been sprayed with olive oil spray or wrap the salmon in foil with various seasonings for example experiment with different herbs and spices or a squeeze of lemon juice or a dash of soy sauce. Cook the fish in a pre-heated oven for around 15-20 minutes or until cooked to your liking (note – cooking times may vary depending on the size of your fillets). Serve the unseasoned salmon with some mayonnaise and wedge of lemon. For seasoned fillets, there is no need to serve with additional condiments. Serve the salmon with a mixed side salad for a healthy and wholesome dinner.
Salmon is delicious pan-fried or cooked on the BBQ. As with the baking method, you can pan-fry or BBQ salmon without seasoning or you can season it with salt & pepper or a herb crust. When pan-fried, the outside of the fish can become crunchy, especially if you keep the skin on. Do spray the fish with olive oil spray or brush it with olive oil before cooking it over a medium-high heat until it is cooked to your liking (usually around 4-5 minutes on each side.) Serve the salmon with your favorite combination of salad or vegetables.
The healthiest way to cook salmon is to poach it. To do this, fill a medium-sized saucepan with around 5 cm of water and bring it to the boil. Gently place the salmon in the water, then reduce the heat so that the water becomes a gentle, rolling simmer where small bubbles appear around the fish. Cook the salmon this way for around 8 minutes, or until the salmon becomes opaque. You can flavor the liquid to give the salmon additional flavor. Try poaching the salmon in some chicken or vegetable stock, or in milk with a bay leaf and a few peppercorns. Poached salmon is terrific flaked or chopped and used in salads, sandwiches and rolls or as an addition to quiche or stirred through pasta.
Regardless of how you choose to cook your salmon or the seasonings you add (or don’t), once you know how to cook salmon, you can incorporate this delightful fish into your family diet.
Click the link for more great tips on how to cook salmon and click the next link for lots of delicious seafood recipes including ideas for cooking salmon.
Article Source: http://EzineArticles.com/7010039
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Thursday, April 26th, 2012
Herbs are a good way of enhancing the flavor or your dishes. You can use either fresh or dried cooking herbs. There are many people who allocate a small space in their backyards for herb gardening. They aim to have a ready supply of fresh herbs.
Despite the desire to use fresh herbs all the time, the season of the year can affect the availability of fresh herbs. Many kinds die during the cold and icy months. In order for you to have a steady supply of your favorite cooking herbs, you will need to dry some of them for future use.
The first criterion in preserving fresh cooking herbs is to know the trick of harvesting them. There are herbs that can be pulled from the roots and there are those that had to be snipped with strong scissors or kitchen knives. There are also best times to harvest these for drying purposes. The best time to harvest your fresh cooking herbs is during rainy evenings or late mornings because it is during these times when herbs can better retain their oils and flavors. Furthermore, these are times when the plants are less prone to growth of mildew. After harvesting you must be sure to wash the herbs carefully, preferably just misting or spraying them with water followed by wiping them.
There are actually 3 ways to preserve your fresh cooking herbs – hanging them, freezing them or steeping them in oil.
Preserving fresh cooking herbs by hanging
After snipping the long stems. Remove the lower leaves from the stem. Then tie 5 to 10 stems into a bunch. Do not tie too many stems as this will hamper ventilation. Hang these bunches in a dark, dry, non-humid and well ventilated location in the house. If there is no dark spot in the house, you can cover each bunch with paper bags and pierce the bags with air holes.
It may take 1 to 3 weeks to have the fresh herbs dry. As you wait for them to dry, check them regularly. Thicker stems will take more time to dry. You can check if they are already ready by rubbing a leaf between two fingers. They must be crumbly otherwise give more time.
When totally dry, remove the leaves and place them in a jar with airtight lids. You can store the leaves whole or you can crust them to make a fine grounded mix. Label the jar and have the date noted.
Preserving fresh cooking herbs by freezing
Do the same process of picking and washing the fresh herbs. Remember that freezing can only be done with herbs that have soft leaves such as tarragon, basil or parsley. Chives can never be frozen.
After picking, washing and drying your fresh cooking herbs, place them in freezer bags. Label with the name of herbs and date. Frozen fresh herbs can be good for 3 months but if you want them to last longer blanch them first for a few seconds in hot water then dip then in iced water before putting them in plastic freezer bags. You can freeze this for 6 months.
Preserving fresh cooking herbs by steeping in oil
Harvest, wash and pat dry the fresh cooking herbs. Although any kind of oil will do, the most preferred kind is still olive oil. You can opt to have the leaves attached to the stem or you can detach them. You can just put the leaves in the oil or you can add the stems to the detached leaves. Inclusion of stems will add flavor to the oil.
Place the oil in a jar then arrange the herbs inside. Placing those in stems in upright position will look attractive. These can be both ornamental and useful culinary ingredient. Keep the jar in cool place especially during summer. Shelf life can be for 6 months.
Preserving your fresh cooking herbs will guarantee that you will have a ready supply of culinary ingredients anytime of the year. Herbs, whether fresh or dried will surely enhance the flavor and taste of any dish. However, be careful in the use of dried herbs. Use them sparingly as they are more potent.
Felicitas Ramos is writing articles as a hobby and she writes on different niche. Read more about herbs and plants by visiting her site http://www.potsofherbs.blogspot.com/
Article Source: http://EzineArticles.com/7002493
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Wednesday, April 25th, 2012
Mexican food has a long and varied history starting back with the Mayan Indians and evolved with historical events and cultural changes. The Mayan Indians were hunters and gatherers. They did no farming or produced any of their own products. They fed themselves off the land, with wild game, tropical fruits and plants, and fish. Mayan Indians used corn and beans in their diets. The history of corn is another subject but suffice it to say the Americas have been using it for thousands of years. It only became popular in Europe after one of Columbus’ visits.
The Azteca culture introduced hot peppers, honey, salt and chocolate into their cooking and eventually found its way into the Mayan kitchen. The slow mingling of the foods took place until the Spaniards arrived where another culture mix of foods took place. Although the Aztecs had domesticated ducks and turkeys, the Spanish brought their beef, pork, goats and lambs. Again there is a change in recipes and eating styles.
The Spanish also brought flour, spices and dairy products adding to a wonderful blend of ingredients that make up the Mexican food. Recipes were changed with new combination of meat and spices; thus giving us such dishes as barbacoas, moles, tacos, adobos and the unforgettable salsas. What, has not changed is the delicious flavors, textures and aromas. It has been said that Mexican food is the most consumed worldwide.
The methods of preparation, in many cases, makes Mexican food so flavorful. In early times the ground was the base of your stove, your oven was dried clay around a fire or a pit in the ground, and the pots and pans were also clay or stone. From these ancient people we get the molcajete, and metate y mano. Molcajete is a stone bowl with a pedestal and the metate is a stone slab used to grind things like corn and other seeds. The Mano is long stone, like the pedestal only longer, used to press against slab to cause the grinding.
Names of foods are as varied as the ingredients. Each state has its specialty and secret ingredient, but secrets are not to be kept. No matter where you go in Mexico, if you ask for the recipe it is yours. State of Michoacán is known for it carnitas, deep fried pork in its own lard and if properly prepared not greasy. State of Veracruz for its fish ala Veracruzana, fish smothered in fresh sautéed tomatoes, onions and peppers and as spicy as you like. My favorite and with the most Mayan influence is the food of the state of Yucatan. I don’t know of any specific dish that is more traditional, but my favorite is Cochinita Pibil a pork dish marinated in a red Achiote paste. The paste consists of Annatto seed, spices vinegar, garlic and corn flour, which can be purchased in most stores. My only comment is “so good!”
The only concern you have to have is that depending on the state you are visiting you must know the difference in terminology. In one state if you order a Torta you will get an omelet and in another you will get a sandwich. Southern Mexico pozole and northern Mexico pozole vary in ingredients and broth color. In Jalisco you would get a bowl filled with a pork stew usually made with the back bones of the pig and the sauce or broth is colored and flavored with red chilies. In Sonora you would mostly likely get a bowl filled with oxtail and white processed corn in a sauce or broth that is clear. It is always good idea to ask what the ingredients of what you are ordering. If you hear “Tripas” or “Panza” be aware that they mean inners of an animal. I would make faces at the thought but if prepared properly they are delicious and can only be appreciated by open minded distinguishing palates.
Mexican food history is a long and entailed subject. To truly explore the subject would take a book or two. So in the course of our continued exploration of Cooking ala Mexicana we will attempt to bring you more history and information to make your interest and taste in Mexican food more pleasurable.
Ricardo Mayoral retired after 22 year of law enforcement is now trying to enter the internet world. He has struggled with high blood pressure and weight control for years and now wants to develop new eating and exercise habits. He loves to cook and did as a hobby many years as he and his partner catered Department festivities. Mexico is his favorite and for that reason has developed his site to inform on the history, the ingredients, and flavors of Mexican food. Due to his health issues he would like people to learn good nutrition and enjoy what they eat. Go to his site and enjoy the variety of topics including cooking and utensils to help you.
http://cookingalamexicana.com
Article Source: http://EzineArticles.com/7005857
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Tuesday, April 24th, 2012
Apologies, this is an article from an American writer, but the principle applies
There are a couple of common complaints I hear when it comes to eating healthy.
1. I don’t have the money!
2. I don’t have the time!
Today I want to dispel those common myths and show you exactly how to cook healthy meals for your family cheaply and efficiently! (Sorry, you just ran out of excuses to get healthy!)
I will deal with these myths one at a time…
Myth #1- I don’t have the money
I used to feel the same way. All the healthy food looks so expensive. It’s what we are told and what we tell ourselves over and over again. After all, every time we go on a new diet we spend a fortune! It feels like we just purchased the whole store! Isn’t it just cheaper to buy some frozen pizzas?
I decided I wanted to prove this myth wrong. So I set out to do it. I planned all the meals and my husband freaked when he saw the grocery list. He said, “This is going to be outrageous”. Keep in mind that I also buy organic whenever possible. This was my meal plan for the week:
Monday – Balsamic Roasted Chicken Breast with Sweet Potato and Broccoli
Tuesday- Almond Chicken with Sweet Potato and Green Beans
Wednesday- Sauteed Chicken with Onions, Green Peppers, and Shredded Cheese
Thursday- Meatloaf with Salad
Friday- Chili
Saturday- Chili leftovers
But wait, there’s more!
I also planned mine and my husband’s healthy lunches and snacks for the week! Our healthy lunches for Monday – Saturday were:
Baked Chicken with Salad
Morning Snack – Roasted Almonds and Apple
Afternoon Snack- 2 Boiled Eggs
So how did I do all this?????
I’m going to break it down for you.
2 Large Packs of Chicken Breasts – $6.99 a piece – $2.00 Savings with my Kroger Card = $9.98
4 Large Sweet Potatoes (everyone gets 1/2 sweet potato with dinner) = $3.89
2 Bags Frozen Broccoli – $2.00
2 Bags Frozen Green Beans – $2.00
3 Green Peppers – $2.55
Bag of Yellow Onions – $3.76
Bag of Shredded Cheese- $1.89
1 lb hamburger for meatloaf – $2.49
2 Lg Containers of Organic Spring Lettuce Mixture – $7.98 (including $2.00 Kroger card discount)
3 lbs Hamburger for Chili – $6.99
2 Lg Cans of Tomatoes for Chili – $2.74
2 Organic Lemons for Chicken Recipes – $1.58
1 Head of Garlic for recipes – $.79
2 packs organic cherry tomatoes for balsamic chicken recipe- $5.00
Bag organic Fugi Apples for Snack – $5.99
Organic Block Cheese for Salads – $5.49
Almond Butter for Almond Chicken recipe- $4.95
Dijon Mustard for Chicken recipe – $.79
1 lb raw almonds for snack – $6.88
Sour cream for chili – $1.69
organic raisins (I LOVE these on my salad!) – $2.99
organic bananas (for my kids) – $1.94
I had eggs this week but normally a carton of organic eggs runs me – $3.00
= $87.45!!!!!!
Now we have dealt with the money excuse. In part 2, I will show you how you can cook weekly meals for your family without living in the kitchen! In part 3, I will share my recipes! We’re just getting started so you DO NOT want to miss parts 2 and 3!
Sunday- Leftovers from week
Megan Bullington is a Health and Fitness Coach that loves to help take people from where they are… to what they can BECOME! As someone who has personally struggled with depression and anxiety, at times not even being able to get out of bed, she believes that we can change where we are, who we are, by the foods we put into our bodies and the activities we do to strengthen ourselves inside and out!
For a free copy of “What to Eat (and NOT to eat) for More Energy and Lasting Weight Loss” go to http://www.meganbullington.com
Article Source: http://EzineArticles.com/?expert=Megan_Bullington
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Thursday, March 22nd, 2012
Even people who went to cooking school may make mistakes in even simple recipes like cooking eggs. These are not terrible mistakes, anyway. However, you may try a few suggestions on preparing eggs the better way.
Boiling Eggs
Boiling eggs does not only mean placing them in boiling water for ten minutes. You will know the eggs are boiled perfectly when you see a bright yellow yolk. When the yolk has turned pale yellow and its surface turns greenish, it is overcooked.
The best way to boil eggs is to use a large pot with a space big enough to accommodate them. Ideally, they should not be so close to each other. When you fill the pot with water, use just the right amount of water enough to cover all the eggs. To test this, place an egg into the pot and keep pouring water into the pot until the top of the egg is covered. Then, remove the egg as you will only add them when the water boils. Add them gently using a spoon. Be careful not to drop or crack the eggs.
Usually, 8 minutes is enough to ensure that the eggs are cooked just right. After 8 minutes, turn off the heat and remove the eggs and place them in cold water. Peel their shell off and you may now serve the eggs.
Your Perfect Omelet
Omelets are not difficult to cook. You can cook it in a small pan. Put a small amount of butter on the surface of the pan. The heat should be moderate so you do not overcook the omelet. While waiting for the butter to melt, crack the eggs and mix them in a bowl. Apply some salt and pepper. When the melted butter starts to hiss, you can now empty the egg mix into the pan. Stir the omelet using a soft spatula. Soon, the egg will become semi-solid. This time, lift the pan and move it around. Wait until the omelet dries, but do not wait until it becomes brown. Turn off the heat and fold the omelet. Serve it immediately on a platter. To make this omelet more interesting, sprinkle chives.
French Scrambled Egg
There are a few ways to scramble eggs. You might have heard of the French and the English style and all the other styles people learn in their own kitchens. You may want to try the French scrambled egg. It is preferred by many people for its moist consistency.
Put about 30 grams of butter into a large pot. Turn the heat on low setting and allow the butter to melt. Mix about 2-4 eggs in a bowl, then, add a few drops of ground pepper and salt. Empty the egg mix into the pot and stir it until it thickens. You will notice curds to start appearing. These curds are the cooked parts of the egg mix. Continue to stir gently until most of the mix turns semi-solid. Then, turn off the heat and add a bit more butter and 4 tablespoons of cream. Sprinkle on some salt and parsley. Serving it with hot buttered toast would be nice.
Article Source: http://EzineArticles.com/6938400
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Wednesday, March 21st, 2012
By Lisa D Meisels
Do you struggle day to day to try and find something your whole family will eat, all in the same meal?
Don’t you wish that everyone you eat with liked the same foods?
Well, that may never happen…
However, there are secret ways to get your family to at least give these new healthy foods a try (sometimes without even knowing it!)
Try These 3 Easy Steps…
(Lisa’s Secret Methods)
You won’t want to miss these “tricks”…
My family is, well…picky. And they used to be even more so. Here’s how I got them to be more adventurous with their starches and grains, fruits, vegetables and protein foods.
I started when the kids were young. They didn’t like broccoli and knowing how nutritious it was, I really wanted them to get it into their little bodies. One night I was making potatoes. Now, I knew they loved cheese (who doesn’t?), so I thought I’d make my version of a twice-baked potato. I pureed broccoli with a little milk and scooped out potato, mixed it with some seasoning and cheese and stuffed it back into the potato half. My kids loved it! They asked for “green potatoes” for years!
When my kids were teenagers and were in that angry teen craze, we had a difficult time all sitting at the dinner table together. Half the time someone would end up in an emotional spiral and eventually not eating their dinner. It was tense and after a while it was apparent something had to change. Now, I know this isn’t the “recommended” way to eat together as a family, but I figured we would at least be eating together. So we decided we would sit in our living room around the coffee table. We would effortlessly chat together while everyone was getting their dinner onto their plate, getting set up on the tray tables and bustling around the kitchen. Then we’d sit and talk for a bit around the coffee table with the “carrot” being a movie after dinner. Well, that seemed to work much better! And, a benefit was, that by the time we got the “mood” lighting set, it was on the dark side. What does this matter you might ask? The meal was prepared with colorful accents to appease the eye. So, no one picked apart every ingredient during serve out. When everyone started eating, they couldn’t see exactly what they were eating, so they were bound by taste alone. And what this did my friends, was get them to enjoy the meal by what it actually tasted like and not by what they thought it was going to taste like. And since they didn’t know what “secret ingredients” were in their food, they didn’t have a preconceived idea of what it should taste like. At the end of the meal after everyone told me how good it was, I’d reveal what they’d eaten. Sometimes I’d give the ingredient more than one go -around in a meal before I’d reveal the secret, just to be sure they accepted it well.
Often times I will put exotic ingredients on the shopping list. My husband, who does the shopping every week (I know, isn’t he a great guy?) will be curious and ask me what the ingredient is and what is will be used for. Later he will tell me his tales of grocery store antics where several of the staff are searching with him to find these ingredients. But what this does is create curiosity. When people are curious, they are more likely to try something. Another tactic I like to use is to have my children help prepare a meal with me. They get to explore the ingredients while they are working with them. This builds up curiosity and a sort of ownership to the meal. This in turn, creates the desire to try the end product…the meal itself with the new ingredients.
3 Methods…
Cut the new ingredient up into small pieces or into shapes they will not recognize. For instance, puree them into a soup, mince them for a salad topping, julienne them for a stir fry.
Set “mood” lighting. Turn down the lighting enough to eat but to create a nice atmosphere and allow your family to enjoy the meal without preconceived ideas of what they think the meal will taste like. They will be able to enjoy the meal for its true taste.
Create curiosity. Use exotic ingredients that your family will ask about. Elicit the help of a family member when preparing the meal so it becomes something they are proud of and want to eat.
Use these 3 methods you can use to create healthy meals which include a variety of new nutrients your family will love (or at least they will try it).
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Monday, March 19th, 2012
Times are tough and a person has got to eat. Budgeting on food is good but using that money carefully and wisely is another thing. Meal planning on a budget is an art, and you need to learn some tips so that you can plan your meals according to your budget.
When you make a meal plan, make sure you write down the costs of groceries you will need. This will let you have a rough idea of total expenditure. Make a list of the things that you need, but be flexible. For example, if you want to buy a product of one brand, but you find that the store is offering discount on another brand for the same product, you can buy the other one. If it doesn’t alter your menu too much, you can go for discounted products.
You can also check the section for dented cans. There are many times when the cans in that section are not dented at all and the products are fine, but since the store is phasing out certain products, they are placed in the dented section. You can buy in bulk, but that’s not always a good idea for meal planning on a budget. Let’s say you have just $5 left in the budget and you need potatoes. A big bag is available for $20, but you don’t need so many potatoes. Besides you just have $5 left. Also, if you buy in bulk, you would need adequate storage space for them. And if they rot before you can use them; that would be a waste of money.
If you follow the ‘night before’ meal planning approach, you should change it. Planning your meals ahead of time would let you control your expenses more easily. Weekly plan would let you decide what you want to do with the leftovers. You can buy a large roast and then prepare a second meal from it as well. Also, plan according to the season. If you buy something off-season, it would be more expensive, so if you want to eat a particular fruit or vegetable, wait for its season.
Try to plan some ‘leftover dishes’ in your menu. Meal planning on a budget means that you have to make use of almost everything. If half a cup of vegetables are left, don’t throw them away. They can be added to a stew or a soup. You can toss them into a frittata or an omelet. Or you can freeze the leftover foods like nuts, stock, bread heels, gravy, bacon grease etc. Things can be used later to make other dishes.
And as a last tip, try to use coupons. You can find online as well as magazine/newspaper coupons. They will help you with meal planning on a budget by saving some percentage of your shopping expenses.
Article Source: http://EzineArticles.com/6942137
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Friday, March 16th, 2012
(NaturalNews) Broccoli is a super star member of the cruciferous family, well known and documented as an immune boosting food that supports the healthy clearance of aberrant cancer cells before they multiply and develop into detectable tumors. Researchers reporting in the journal Clinical Epigenetics have found that the bioactive compound in broccoli, sulforaphane provides a multi-modal attack against cancer cell development and proliferation through the complex mechanism of epigenetics.
Epigenetics refers to the way that diet, toxins and other environmental contributors can change which genes get activated, or “expressed” within our genetic code to guide the accurate replication essential to cellular metabolism and repair. This can play a powerful role in preventing and promoting many chronic illnesses from cancer to heart disease and other health issues. Consuming broccoli raw or lightly steamed several times each week can supply a potent dose of sulforaphane to help prevent many types of cancer.
Broccoli and cruciferous vegetables directly influence genetic expression to inhibit cancer
In past research bodies, scientists have documented the pathway utilized by sulforaphane to inhibit the action of an enzyme known as histone deacetylase (HDAC inhibitor) that helps restore proper balance and helps prevent the development of cancer. Researchers at the Linus Pauling Institute at Oregon State University have uncovered a second mechanism, DNA methylation, that works in concert with HDAC inhibitors that work to maintain proper cell function. Sulforaphane from broccoli and other crucifers stimulates both HDAC and DNA methylation pathways in a synergistic fashion to prevent cancer development.
The lead study author, Dr. Emily Ho commented regarding the sulforaphane-cancer connection “Cancer is very complex and it’s usually not just one thing that has gone wrong… it’s increasingly clear that sulforaphane is a real multi-tasker. The more we find out about it, the more benefits it appears to have.”
DNA methylation controls the healthy expression of genes. When this pathway is blocked scientists have found a significantly increased risk of conditions including cardiovascular disease, immune function, neurodegenerative disease and even aging. Foods that provide sulfur groups necessary for proper DNA methylation include onions, garlic, nuts and seeds. Sulforaphane from broccoli is found in this research to stimulate the methylation path to enable normal gene expression to thwart cancer cell genesis.
Nutrition experts recommend consuming one to two servings of broccoli (or other members of the crucifer family such as cabbage, cauliflower, Brussels sprouts or kale) several days of the week. A rapidly growing body of evidence demonstrates that the natural, active compounds found in these vegetables help to prevent cancer and other chronic disease by dealing a two-step knockout blow to influence gene expression.
Sources for this article include:
http://www.clinicalepigeneticsjournal.com/content/3/1/3
http://www.sciencedaily.com/releases/2012/02/120228140555.htm
http://www.eurekalert.org/pub_releases/2012-02/osu-amd022812.php
http://www.medicalnewstoday.com/releases/242302.php
About the author:
John Phillip is a Health Researcher and Author who writes regularly on the cutting edge use of diet, lifestyle modifications and targeted supplementation to enhance and improve the quality and length of life. John is the author of ‘Your Healthy Weight Loss Plan’, a comprehensive EBook explaining how to use Diet, Exercise, Mind and Targeted Supplementation to achieve your weight loss goal. Visit My Optimal Health Resource to continue reading the latest health news updates, and to download your Free 48 page copy of ‘Your Healthy Weight Loss Plan’.
Learn more: http://www.naturalnews.com/035159_broccoli_cancer_prevention_tumors.html#ixzz1pDqc3wLN
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Thursday, March 15th, 2012
A landmark legal case revolving around a batch of frozen pigs’ tongues could change the way food use-by dates are enforced in the country.
High Court judges ruled earlier last week that a business accused of selling food past its use-by date could counter a prosecution under food labelling laws by showing the product had in fact not needed a use-by date. Consumer experts fear that this interpretation could allow retailers to sell out-of-date food. The matter is being viewed as a test case for use-by dates, and similar cases across the country are being put on hold while it is dealt with.
“All consumers should have this case on their radar because this could determine whether or not standards are weakened that currently protect public health,” said Tim Lang, professor of food policy at City University in London. He added there was still unnecessarily high food poisoning and one of the means by which consumers had been protected was through the “messy system” of sell-by dates and so on. He said the system did need “sorting out” but, in the process, there should not be a weakening of hygiene.
In September, Gwent magistrates cleared a food processing business, Douglas Willis, of 31 charges brought under food labelling laws by trading standard officers at Torfaen County Borough Council, after they found meat products – including pigs’ tongues – past their use-by dates in freezers. The company’s lawyers successfully argued there was no case to answer because the food was frozen and therefore was not highly perishable and did not need a use-by date.
The magistrates said the council failed to prove a necessary factor required under European law: that the food was highly perishable and, in consequence, likely after a short period to constitute an immediate danger to human health. However, the local authority challenged the decision and High Court judges last week ruled that “the Justices erred in their approach in law” and ordered that the case should be reheard by a different panel. However, they stressed that neither the prosecution nor the respondent had won the appeal.
In their ruling, Lord Justice Aikens and Mr Justice Maddison said, in order to obtain a conviction under food labelling laws for selling food past its use-by date, prosecutors have to prove that – at the point of delivery to the consumer or a caterer – the food is highly perishable and needs a use-by date. However, if a product which requires a use-by date is then frozen, the need for a date still stands. The burden would be on the defendant to demonstrate a use-by label had not been required. If caught by trading standards officers, a retailer selling out-of-date food could attempt to prove that the food was not highly perishable and so did not need a use-by date.
Torfaen’s lawyers have applied to the High Court for a certificate stating that the issues raised in the case are ones of general public importance. If granted, it is likely the council will petition the Supreme Court for permission to appeal.
The legal wrangle comes at a time when a wider debate is raging over use-by dates. They cause supermarkets and consumers to throw away huge amounts of food every year. According to Wrap, the government-funded waste reduction adviser, households throw away 7.2 million tons of food each year. More than half of that is £12bn worth of food that could have been eaten.
A spokesman for the Food Standards Agency said the department was “still considering the full implications of the judgment”.
Date lines: What supermarket packaging labels mean
Use by Relates to food safety and appears on products that go off quickly. The Food Standards Agency advises there should be no flexibility with a use-by date and that it can be dangerous to eat foods beyond this date.
Best before Relates to food quality and appears on products with a longer shelf life. Using food after the best-before date does not mean it is unsafe, but the quality – such as taste – may not be as good. It is not against the law to sell food past its best-before date. Either a use-by or best-before date is required under European law.
Sell by This has nothing to do with labelling regulations, as the marking is usually put on by retailers to help staff with stock rotation.
Display until Like the sell-by date, this is for supermarket staff. Consumers should ignore sell-by and display-until dates.
Posted in GM and Food Labelling stories, Newspaper stories | No Comments »
Monday, March 12th, 2012
What’s in season: March
Radish
A strong radish is a pick-me-up to rival espresso – pungent, peppery and fiery. The common red radish is bitingly crisp, though more delicate French and oriental varieties are available.
Carrots
Versatile and colourful, until the Middle Ages all British carrots were purple. Tender young carrots are best eaten raw, while older carrots develop a rich, melting sweetness when roasted.
Leeks
A national emblem of Wales, the leek has a delicate flavour that richens and sweetens with cooking. A versatile base for soups, leeks can also be steamed or gently fried in butter.
Posted in All Recipes, News | No Comments »
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