Keeping Food Fresh

We would quickly fret if we saw a wilted capsicum or carrot. Perish the thought of putting anything into your mouth that did not look appetizing or that would not photograph well for a write up that your favorite restaurant won a Michelin star. Worrying about food thus is only scratching the surface. Instead, you should be worrying about how fresh it is and whether it is toxin, bacteria, and fungus free.

Food in its natural state is a breeding ground for toxins and bacteria. From the manner in which it is grown, with pesticide, insecticide, and herbicides added to the various bacteria it can pick up if untreated, your food carries as much risk of killing you as it does of meeting your energy needs. For most of us, since these doses are small, we do not see the effects on a day to day basis. When it does show up, you pay a hefty price by falling very sick.

Food, therefore, needs to be treated with caution. I would have never thought so, but food can cross-contaminate which means that meat can contaminate your vegetables. Use separate chopping boards, please. Stored food is a breeding ground for bacteria, not all of which are friendly. If you are eating hot food, keep the temperature of the food above 140 Degrees Fahrenheit and eat it before it cools. Yes, eating freshly cooked hot food is best. If you are eating cold foods, eat it as soon as you take it out of the freezer. Promptly put your food in a fridge if you are not going to eat it right away. Food kept outside attracts bacteria.

It goes without saying that you should clean, wash or rinse all food before eating. In many cases, peeling the skin is a good idea as it eliminates surface bacteria. Make you what you are eating doesn’t just look fresh, it is fresh.


Ritesh is a born again health enthusiast and holds a Certificate in Physiology from Harvard Medical School and a Certificate in Nutrition from Tufts University.