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Old Food: What to Keep, What to Toss

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Old Food: What to Keep, What to Toss

By Allison Ford, DivineCaroline

I was having breakfast with a friend recently, and when I peeled my banana, I discovered that the top half was brown and bruised. I nonchalantly broke the banana in half and proceeded to eat the non-offending portion, but my friend was horrified. “How can you eat that?” she said. “Isn’t it dangerous?”

I guess if she was that scandalized by a bruised banana, I shouldn’t tell her about what I do when I find a little spot of mold growing on a block of cheese. She and her delicate sensibilities might never recover.

Fresh food is expensive, and it’s natural to try to get our money’s worth. That’s why it’s so frustrating to come across a half-eaten block of Parmesan with some mold on the edge, or an apple or pear with a soft dent on the side. It seems a shame to throw them out; as my mother used to say, there are starving people in China. Is it safe to eat these older foods?

The Truth About Ugly
In America, there’s no denying that we’re obsessed with our food being perfect and beautiful. Supermarket produce managers closely monitor their shelves, throwing out bruised fruit, oddly-shaped vegetables, or other pieces of produce with minor cosmetic flaws, relegating them to the charity bin or the compost heap. Even though we deem them aesthetically inferior, the truth is that the vast majority of these fruits and vegetables are perfectly edible and safe to eat. Produce with bruises or soft spots is prone to quicker rotting and decay and should be consumed immediately, but the surface imperfections are usually minor.

Watch out, however, for bruising that’s accompanied by a broken skin, because it could indicate rotting. If fruit or vegetables have begun the rotting process (complete with a change in color, texture, or odor), it’s best to toss them out. This is most important for items with a high water content like pineapple, peaches, grapes, tomatoes, and cucumbers, because it’s easier for bacteria to infest these items. Since it’s harder for microbes to invade dense vegetables like carrots, bell peppers, or potatoes, it’s the consumer’s choice whether to cut off the offending part and use the rest of the item, or to throw the whole thing away.

Also, just because an item is past its freshness peak, that doesn’t necessarily mean it’s unusable. It’s safe to cut dry ends off cheeses, slice away the stale parts of bread, or use the rind of old citrus fruits for zest.

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Read more: Diet & Nutrition, Food, Green Kitchen Tips, Health

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151 comments

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4:22AM PDT on Apr 30, 2013

ty

7:34AM PDT on Mar 15, 2013

Thank you Mel, for Sharing this!

4:45PM PST on Feb 7, 2013

Very sensible and educative. Should we not think about avoiding such problems in the first place by checking the foods once a day?

8:55AM PST on Jan 26, 2013

Great info,thanks.

7:05AM PST on Jan 1, 2013

Thanks.

4:07PM PDT on Aug 23, 2012

Thank you for info.

4:07PM PDT on Aug 23, 2012

Thank you for info.

2:48PM PDT on Jun 1, 2010

If it smells ok and tastes ok then i eat it.

3:54PM PDT on Mar 21, 2010

Thanks for the information. very interesting!

7:03PM PDT on Mar 19, 2010

Interesting!

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

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