Category Archives: Diet And Food

There are three main differences between Diet Coke and Coke Zero: flavor, amount of caffeine, and type of sugar replacements, according to MedicineNet.While both Diet Coke and Coke Zero do not contain sugar or calories, they each have their unique taste. Coke Zero tastes similar to the original Coca-Cola because they share the same flavor bases, while Diet Coke uses different flavors.

The amount of caffeine also differs between the two with Diet Coke containing more. According to Caffeine Content Hub, Diet Coke has 46 mg of caffeine per 12-ounce can, compared to Coke Zero's 34 mg per 12-ounce can. The latter is the same amount as Coca-Cola Classic, which has 34 mg per 12-ounce can, but the classic version also has 39 grams of sugar. To sweeten Diet Coke,The Coca-Cola Companyuses artificial sweetener aspartame. Coke Zero is also sweetened with aspartame, as well as acesulfame potassium (Ace-K).Medical News Today describes that Ace-K is often used in conjunction with other sweeteners, like aspartame, in order to give the beverage or food item a less-bitter aftertaste.

Based on the contents of Diet Coke and Coke Zero, MedicineNet contends that neither soda is a better pick for health reasons. So, ultimately it comes down to personal preference, but if you are looking to lose weight or have diabetes and want to drink soda, MedicineNet recommends to simply go with a sugar-free can of soda.

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Coke Zero Vs Diet Coke: Is There A Nutritional Difference? - Tasting Table

MUSKEGON, MI Expressing concern about community negativity over a study into narrowing Shoreline Drive, Muskegon city commissioners have added a new parameter that could halt it early.

The first phase of the study that will temporarily reduce one lane in each direction of Shoreline Drive is set to begin next month. The second phase is planned for mid-April to mid-July next year.

But commissioners decided this week that the second phase isnt a given. They will decide whether to proceed with the second phase after the results of the fall study are in.

Among the data the study will provide are how much the narrowing of Shoreline a divided four-lane boulevard will delay traffic and how many motorists divert onto neighborhood streets.

The study is part of city leaders exploration of ways to better and more safely connect the downtown and nearby neighborhoods with the Muskegon Lake waterfront, which Shoreline divides.

Since the city began talking about the road diet, people have taken to Facebook and other forums to criticize the idea and apparently have been bending the ears of a few commissioners.

Commissioner Michael Ramsey said its been a nightmare for city staff and commissioners as they prepare for the study and thanked all of them for fielding the emails and the phone calls and the flip-offs.

For those who dont understand why we would do even a test, Ramsey explained that its to get information to make a well-informed decision on the roadways future.

I would encourage everyone to reach out to us directly, to stay off Facebook and get a proper education and understand the opportunities that lay before us as a community so that even if we disagree, we can do so respectfully as we move forward, Ramsey said.

Related: Shoreline Drive trial road diet begins soon in Muskegon

The study this fall will be done during a time when lanes would have to be closed anyway for such routine road maintenance as patching, Muskegon Public Works Director Leo Evans told the commission at their meeting Tuesday, Sept. 13.

Expected to last four to six weeks, the study that will begin in early October will look at alternately closing outside lanes in both directions as well as inside lanes between Seventh and Terrace streets.

The preliminary data from that study should give us a little bit of insight into whats working or not working, Evans said.

Computer modeling has suggested the narrowing can be done without significant disruption, city officials said.

Vice Mayor Willie German Jr. asked, What would a successful study look like on this project?

To which Interim City Manager LeighAnn Mikesell responded Whatever data we get is good.

What we really want to do is understand whats going to happen when we close these lanes, Mikesell said. So, to me, success is just getting the study completed and having data that really captures whats happening.

German wasnt satisfied, saying there should be a specific goal in mind.

I just dont see the significance here, he said. I guess the answer didnt fit the question.

Ramsey responded that there shouldnt be a question of whats the best outcome for the study.

It really is about what comes out of it in numbers, black and white, he said. Thats the benefit of the study.

Commissioner Eric Hood, agreed, saying, Were fact finding, and once that fact finding is done then a decision can be made.

That decision on whether to pursue narrowing Shoreline will depend upon commissioners perspectives on, for example, how much of any resulting delay in getting through that stretch is acceptable or how much extra traffic on other streets is acceptable, Mayor Ken Johnson said.

He compared the potential narrowing of Shoreline to the narrowing of Muskegon and Webster avenues that were turned into two-way rather than one-way streets. Before Shoreline was built, the avenues were the main business route through town and divided Nelson Neighborhood from downtown, Johnson said.

At the time Shoreline was built about 20 years ago, the waterfront was still an industrialized area and wasnt contemplated as the appealing area its becoming, he said.

The western section of Shoreline Drive was completed in 1994, and the eastern portion was finished 10 years later.

Narrowing Shoreline could provide an opportunity for bike lanes, parks or even parking on the unused portion, Johnson said.

Mikesell said officials with the Michigan Department of Transportation, which controls Shoreline Drive, indicated if Shoreline eventually is narrowed it initially would be done so by combining traffic onto one of the divided boulevards and leaving the other side intact so that it can be returned to its present state if necessary.

Initially, the city had contemplated doing the traffic study on Shoreline in one phase this year. Dividing it into the two phases will provide additional information but also increased the price of data collection and analysis from $49,090 to $62,790.

Commissioners on Tuesday, Sept. 13, agreed to pay the extra amount in its contract with Progressive AE.

Commissioners also agreed to pay $16,825 for traffic control devices for the first phase of the study. Traffic cones, pavement markings, barriers and planters will be used to block off the lanes.

German cast the sole lone vote on both measures.

The city has created a document that responds to frequently asked questions about the Shoreline Drive test project. It can be viewed by clicking here.

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Original post:
Negativity over Shoreline Drive road diet test addressed by Muskegon commissioners - MLive.com

Vegan consumption is expanding rapidly and more and more people have started opting for this eco-conscious lifestyle choice. However, getting into it does not have to be a compromise on taste, especially for kids. You might wonder how cutting out all animal products, including dairy, eggs, and other animal-derived products from your childs diet can not stunt your childs growth.

Or how a strict diet, like veganism, can be turned appetizing for children. Read on to find more:

Vegan Fried RiceMade of brown rice, veggies, tofu, and soy sauce, this vegan twist to traditional fried rice will leave your kids wanting more. Rich in vitamins and minerals, and loaded with fibres, this makes for a healthy lunch option. Just add the veggies in plenty and keep a check on soy sauce as per taste.

Baked Tofu NuggetsThis oven-baked delicacy will be your childs favourite in no time. A good option for in-between meal snacks, baked tofu nuggets taste just as delicious with vegan mayo as it does with BBQ sauce or dijon mustard. Plus it is loaded with the goodness of iron, protein, calcium, and vitamin B-6!

Vegan Garlic BreadGarlic bread is a kid favourite and its vegan transformation is going to win them over just as well. Especially with all the health havoc going around, garlic can help boost your kids immune system. And many plant-based loaves of bread are loaded with omega-3 fatty acids, you just have to find the right one.

Veggie KebabsIf you want your kids to eat more veggies this might be the snack you are looking for. Chop their favourite veggies into bite-size pieces and load them up on skewers. To make them more appealing, stick to a colour code or go crazy with rainbows, the choices are endless.

Read all the Latest Lifestyle News and Breaking News here

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How To Make Sure Your Child Thrives On Vegan Diet? - News18

People with scleroderma are at risk of blood vessel damage and scarring if they follow a Western diet which is traditionally high in meat, latest research has shown.

Trimethylamine N-oxide (TMAO) has been detected in people who follow a Western diet, the study has reported.

According to scientists from the University of Michigan, this compound puts people with scleroderma at risk of scarring and blood vessel damage.

The gut microbiome is made up of trillions of bacteria, fungi and other microbes. It plays an extremely important role in the human body by controlling digestion and supporting the immune system.

During the study, the team of academics assessed how TMAO triggers inflammation, vascular injury and fibrosis in people with scleroderma.

They found that TMAO can reshape cells to become scar-forming myofibroblasts, which causes fibrosis and vascular damage.

Lead author Dr John Varga said: We have uncovered a novel mechanism linking the Western diet, the gut microbiome and some of the devastating effects of scleroderma.

We will next examine whether drugs, or food products like virgin olive oil, can be used to block formation of this compound in the gut to treat fibrosis.

The study has been published in the journal iScience.

Read this article:
Study sheds light on negative impact of Western diet on people with scleroderma - Diabetes.co.uk

Without Ronnie Coleman, the world of bodybuilding would not have been complete. Since the beginning in 1990, the legendary bodybuilder dominated his field for 19 years. The greatest of all time, Coleman won the Mr. Olympia title for eight straight years. In addition, while performing, he had a severe back injury.

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The GOAT has never set his feet backward when it comes to doing bodybuilding. From time to time, Ronnies name has counted alongside other bodybuilding legends like Arnold Schwarzenegger. However, Coleman once revealed his incredible diet throughout his career.

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Once Ronnie visited theiconicUFC commenter, Rogan, in one of his podcasts. There, he surprised Joe with the incredible challenges of maintaining a bodybuilders physique. After hearing Ronnies point of view on bodybuilding, Rogan was completely astonished.

There first, Ronnie said,What a lot of people dont understand is you see me big up there, but it took a long time for me to get there.Then Joe questioned his diet when he was building up. Ronnie replied,I had about six meals a day. Then, adding the details of his midnight craving, he stated, Its kind of hard to eat like that, so I would have to wake up in the middle of the night to eat and go back to sleep.

In concluding the topic, he shared the pattern of his hunger. Ronnie said,You kind of get used to it. When you eat like that, you get hungry every three hours. Every two or three hours youre hungry because Im not eating a lot of fat. Its lean. Im not eating a lot of carbs, so its a little bit of food at a time.His hard work made him a household name, whether it was his diet or workout. The retired bodybuilder has undergone 13 operations total, which include his back and hips. Meanwhile, his first injury occurred when he was seventeen years old.

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Ronnie is one of the greatest bodybuilders of all time, alongside the GOAT Arnold Schwarzenegger and Lou Ferrigno, with an eight-year winning streak over Mr. Olympias title. And he attributes his amazing achievement to the group of people that worked with him.

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In many interviews, Ronnie has stated that he didnt like being on a diet or changing his eating pattern. But the love for bodybuilding made him sacrifice his habits and made him one of the best in the field.

WATCH THIS STORY-From Tesla Roadster to Hummer- Here are Arnold Schwarzeneggers most prized possessions

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Wake Up in the Middle of the Night to Eat: Legend Ronnie Coleman Revealed His Hard-to-Follow Everyday Diet Regime to Gain 24.5kg Muscle Per Year...

Next time you make your grocery list, don't forget to follow your heart.

A heart-healthy diet makes a big difference when it comes to lowering your risk of heart disease,the leading killeracross the US. Everyone from the American Heart Association to the US Department of Health and Human Services recommends making specific food choices to support a healthy heart. Because foods for heart health can reduce other potential cardiovascular issues -- like high blood pressure and high cholesterol -- it's worth keeping in mind as you plan your weekly meals.

Keep reading to find out which foods to look for and what a heart-healthy diet looks like overall.

Now playing: Watch this: How Healthy is Your Heart, Really? 5 Ways to Tell at...

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Studies have revealed two things: foods that are riskier for your heart and foods that strengthen it. Fortunately, you're not about to get hit with a bunch of curveballs. The best foods for heart health are ones you probably already think of as healthy. Similarly, the not-so-heart-healthy foods are probably already on your radar for not doing your body any favors.

Before we dive in here, let's say: everything in moderation. Unless you already know you have a heart health issue, you don't need to cut out any foods or make drastic changes. We're not saying you can never have another piece of bacon or crack open another soda. Instead, being mindful of what a heart-healthy diet looks like can help you incorporate more of those foods into your meals.

Now, let's talk details. According to the AHA and Department of Health, a heart-healthy diet is rich in:

A diet full of colorful fruits and vegetables, whole grains and healthy proteins and fats will give your body the fiber, vitamins and minerals it needs to support a healthy heart.

Conversely, if you're trying to boost cardiovascular health, you want to limit your intake of:

If a lot of your favorites are on the less heart-healthy list, don't panic. You can still include them in your diet (unless your doctor says otherwise). Just make sure that these foods aren't taking over every meal, and try to add as many heart-healthy foods into your day as you can.

If you want to feel good about what your next grocery trip will do for your heart health, you can grab items in these specific categories.

Remember the food pyramid from back in the day? It was on to something. Your body benefits from eating quite a bit of produce.

That's because veggies and fruit load in a lot of nutritional density per bite. Bananas and sweet potatoes deliver potassium, a key mineral for heart health. Cruciferous veggies may help to prevent clogged arteries. Leafy greens deliver fiber, which can help to lower cholesterol and blood pressure.

Long story short, the more produce you're packing in, the better. And if fresh produce doesn't work for your budget or your lifestyle, don't worry. You can get plenty of nutritional benefits from frozen, dried and canned options. Just make sure they're marked low-sodium.

Not all carbs are bad. Refined carbs like the ones in white bread fly through your body, usually doing you more harm than good. But complex carbohydrates, like the ones you'll find in whole grain products, deliver fiber, which we've already mentioned as a heart health booster.

Plus, they often come packed with vitamins and minerals like iron, selenium, thiamin (Vitamin B1), riboflavin (Vitamin B2), niacin (Vitamin B3), folate (Vitamin B9) and magnesium. If you're looking for a heart-healthy diet, choose products that have whole grains in their ingredient list. Plus, complex carbs can also be found in beans, potatoes, peas and corn.

While certain proteins -- like red and processed meat -- can be hard on your heart, others top the list of foods for heart health. The key here is to look for plant-based protein, lean animal proteins and fish. Experts recommend mixing up your protein sources. So you have plenty of options, stock up on:

Swap some of your red meat and cured pork for the options above and you'll be doing your heart a favor.

You might think that fat spells heart trouble, but it's all about the type of fat. While trans and saturated fats have been linked to cardiovascular issues in numerous studies, your body, including your heart, needs healthy fats. You can get these from fish, nuts and seeds, along with avocados and moderate amounts of plant oils like:

As a general rule of thumb, if the fat would be solid at room temp, it's probably saturated. If it would be a liquid, it most likely falls under the unsaturated variety. Think butter (controversial for health) versus olive oil (definitely part of a heart-healthy diet).

The American Heart Association has certified certain foods for heart health and given them the Heart-Check seal, which you can find on some food packaging. Once you learn that seal, it can make it easier to stock your cart with foods for heart health.

For the best results, pair your heart-healthy diet with other heart health boosters like regular exercise, sleep and stress management techniques. It can also be helpful to learn your blood type and what it means for your risk of specific cardiovascular conditions.

The information contained in this article is for educational and informational purposes only and is not intended as health or medical advice. Always consult a physician or other qualified health provider regarding any questions you may have about a medical condition or health objectives.

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5 Foods to Boost Your Heart Health - CNET

Eating a diet high in whole grains, fibre, fish and n-3 polyunsaturated fatty acids (PUFAs) may reduce the risk of dying from all causes in adults with type 2 diabetes (T2D), according to a systematic review and meta-analysis synthesising all the available evidence, being presented at this years European Association for the Study of Diabetes (EASD) Annual Meeting in Stockholm, Sweden (19-23 Sept).

There are some dietary recommendations and guidelines for people with type 2 diabetes, but most are not evidence-based or are derived from studies of the general population, says author Dr Janett Barbaresko from the German Diabetes Center in Dsseldorf, Germany. Our rigorous assessment of the best currently available evidence indicates with reasonable certainty that eating a diet rich in whole grains, fibre, fish and PUFAs as well as consuming more vegetables and plant proteins may help people with type 2 diabetes live longer.

However, the researchers stress that the limited evidence about other dietary factors, including dietary patterns, foods such as dairy, meat, and tea, and micronutrients such as caffeine and vitamin D, underscores the need for more robust and comprehensive studies to better understand the impact of different dietary factors on the progression of T2D.

People with T2D are more prone to circulatory diseases, dementia, cancer, and bone fractures. And despite an increasing number of effective drugs, lifestyle modifications - such as exercise and diet - remain a cornerstone of treatment.

However, little is known about diet and the prevention of illness and death in people living with T2D. A few studies have assessed the association between specific dietary factors such as the Mediterranean diet or intake of vegetables on all-cause mortality in T2D, but the relation with different dietary factors has not been comprehensively summarised.

To find out more, German researchers did a systematic review of 107 prospective observational studies investigating any dietary factors (i.e., dietary patterns, foods and food groups, macronutrients [carbohydrates, fats, protein] and micronutrients [minerals and vitamins] secondary plant compounds [e.g., polyphenols], and supplements [e.g., vitamin E, magnesium]) and the risk of death from all causes in adults (aged 18 or older) with T2D, up to June 2022.

Overall, 72 studies were included in 45 meta-analyses comparing the effects of high versus low intake and to evaluate the dose-response relationship between dietary factors and death from any cause, over an average of 10 years. The number of participants included in the meta-analyses ranged from 1,073 to 84,816. The certainty of evidence was evaluated to determine the confidence in the meta-findings [1].

The analyses found that there was moderate-certainty of evidence of a protective association between the intake of whole grain, fibre, fish, n-3 PUFAs and death from all causes. Adding one serving (20 g/day) of whole grain from foods such as brown bread and rice or breakfast cereals was associated with about a 16% reduction. Each serving per week increase in fish consumption was associated with a 5% lower risk of death.

Similarly, an additional 5 g per day intake of dietary fibre (equivalent to a medium pear or two shredded wheat) and 0.1 g per day increase in n-3 PUFAs was associated with a reduced risk of death from all causes14% and 13% lower, respectively. The body does not produce n-3 fatty acids naturally, so good sources include fish, vegetable oil, nuts (especially walnuts), flax seeds and flaxseed oil, and leafy vegetables.

Evidence of lower certainty also suggests that eating large amounts of vegetables and plant protein may be beneficial. A daily increase of 100 g of vegetables and 10 g of plant proteins such as nuts, tofu, beans, lentils and peas was associated with a 12% and 9% lower risk of death, respectively.

Possible beneficial effects of these foods include their link with favourable changes in blood pressure, cholesterol, blood sugar levels and anti-inflammatory effects, which might help to lower the risk of comorbidities such as cardiovascular diseases and cancer.

In contrast, higher intake of eggs and dietary cholesterol was associated with an increased risk of death from any causewith a 10 g per day increase in egg intake (equivalent to two medium eggs per week) was associated with a 5% greater risk of death, while adding 300 mg of dietary cholesterol per day was linked with a 19% increase.

For other dietary factors, no association was found and/or the evidence was very uncertain, including: dietary patterns such as the Mediterranean diet and low-carbohydrate high-protein diet; foods including nuts, dairy, meat, sugar and sweets; macronutrients including carbohydrates and micronutrients such as caffeine and vitamin D.

More research is needed to provide more robust and comprehensive evidence on different dietary factors and the progression of diabetes, says Dr Sabrina Schlesinger at the German Diabetes Center in Dsseldorf and the German Center for Diabetes Research (DZD) in Munich-Neuherberg (partner in Dsseldorf), who led the study. But if individuals with type 2 diabetes are able to add a few servings of whole grains, fibre, fish, plant oils and vegetables to their weekly diets, our results suggest it may be an easy and low-risk way to possibly improve their outcome.

The authors note that the study is observational and therefore does not prove that people with T2D who eat a diet rich in whole grains, fibre, fish and n-3 PUFAs will live longer. Rather, it shows an association. They also note that the small number of studies in many meta-analyses may limit the conclusions that can be drawn.

For interviews with the report authors, please contact Dr Olaf Sprkel in the press office of the German Diabetes Center, Dsseldorf, Germany E) olaf.spoerkel@ddz.de T) +49 211 3382-507

Alternative contact in the EASD Press Room: Tony Kirby T) + 44(0)7834 385827 E) tony@tonykirby.com

Notes to editors:

[1] The certainty of evidence was evaluated using GRADE approach that takes into account the within-study risk of bias, inconsistency, indirectness and imprecision between the studies, publication bias, magnitude of the effect and dose-response relationship. High certainty of evidence indicates that there is a high confidence in the effect estimate and that further research probably will not change the effect estimate, whereas a moderate certainty of evidence indicates a moderate confidence in the effect estimate and further studies may change the effect estimate. A low certainty of evidence indicates low confidence in the effect estimate and it is likely that further studies change the effect estimate, and a very low certainty of evidence indicates that there is very limited and uncertain meta-evidence available.

The German Diabetes Center is funded by the German Federal Ministry of Health and the Ministry of Science and Culture of the State North Rhine-Westphalia. The study was supported in a part by the German Center for Diabetes Research (DZD). The funders had no role in study design or data collection, analysis and interpretation.

The authors declare no conflicts of interest.

This press release is based on oral presentation 1 at The European Association for the Study of Diabetes (EASD). All accepted abstracts have been extensively peer reviewed by the congress selection committee. There is no full paper at this stage, but the authors are happy to answer your questions. The research has been submitted to a medical journal for publication.As it is an oral presentation there is no poster with this talk.

The authors declare no conflicts of interest.

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High intake of whole grains, fiber, fish and omega-3 fatty acids linked to lower risk of death in adults with type 2 diabetes - EurekAlert

Feeding pets raw meat and fish is a growing trend, popularised by pet breeders, pet-health influencers and holistic veterinarians.

Fans of these diets claim that they are more natural and species-appropriate and have several health benefits. Indeed, a balanced raw meat diet can meet a pets nutritional needs. Yet while scientists have shown that pets can digest raw meat easier than regular pet food, there is no clear evidence that it is better for a pets overall health. And, if its not done properly, it can be bad for both the pet and the pet owners health.

Raw meat and fish contain germs that can cause serious illness to both pets and humans, so it needs to be handled safely. These germs are especially dangerous for people with weakened immune systems, including children under five, older adults, pregnant people and people receiving chemotherapy.

Unfortunately, our recent research shows that most pet owners (70%) believed that preparing raw food for pets is no different than preparing food for humans. But there is one obvious difference: raw pet food doesnt undergo that vital step that kills harmful germs and parasites - cooking.

Interestingly, 90% of participants in our study were confident that they can prepare a raw meat-based diet without risk to themselves or their family members. Yet many reported using unsafe raw meat preparation practices, such as rinsing raw meat.

If you are keen to feed your dog or cat raw meat and fish, we recommend that you follow these food safety steps in order to protect yourself, your family and your pets.

Always choose a reputable company to buy raw pet food from, and check the use-by dates of raw meat products. Although pets may be able to digest meat past the use-by date, this does not make it safe.

One benefit of buying raw meat products for your pet from a company that specialises in these products is that the meat undergoes microbiological safety tests and may be safer than homemade raw diets.

Storing meat properly is important. Make sure you store meat intended for pets in a sealed container at the bottom of the fridge. Even better, have a separate fridge for raw pet food. And always ensure that raw meat and raw-meat-based pet foods are stored at temperatures 0-5.

Many people wrongly believe that freezing kills all harmful bacteria and parasites. Some bacteria can survive freezing temperatures and will start multiplying as soon as they are out of the freezer.

It may be faster to thaw raw pet meat on the counter at room temperature, but it should not be done because harmful bacteria could grow in food if it gets too warm while defrosting. Thaw these products at the bottom of the fridge in a leakproof container and never refreeze raw meat or raw pet products. If it has thawed once, it should be fed to the pet straight away or thrown away.

When preparing raw meat for your pet, take care to avoid cross-contamination. If you have a large kitchen, create a dedicated area for preparing this food. If dont have a dedicated area, be extra diligent with cleaning and sanitising the counters and the surrounding areas after preparing raw pet food. Also, consider using a separate set of utensils and chopping boards just for pet food.

Never rinse raw meat and meat products because this may transfer harmful bacteria around your kitchen sink and the surrounding areas. Likewise, be careful when opening raw meat or raw meat-based diet containers and packaging and avoid spraying juices on the surrounding areas. When finished, carefully dispose of the packaging.

Pets have different eating habits, but when fed raw-meat products, they should have a special feeding area. Of course, it is fun for your dog to drag bones around, but you should discourage this behaviour to avoid harmful bacteria being spread around the house.

Provide food in a bowl or on a tray that can be easily cleaned. Areas like carpets, sofas and blankets are not suitable for this purpose and are too difficult to clean afterwards.

Once the food is dispensed, do not let it sit in the bowl for a long time. The longer raw meat is in the bowl at room temperature, the more those harmful bacteria multiply.

It might seem pointless to wash the pets bowl after your pet has licked it clean, but bacteria will continue multiplying on the surface of the bowl.

Bowls and trays should be washed after every feeding with hot water and dishwashing liquid. And feeding areas should be cleaned and sanitised. Do not forget to wash the water bowl, too.

Clean and sanitise all pet food preparation areas after you have finished with raw meal preparation. Utensils, boards and freezer containers should be thoroughly washed in hot, soapy water and then thoroughly dried.

One of the most important things to remember is that bacteria can travel on our hands. Wash your hands with soap and warm water before and after handling raw meat and raw meat products.

If you follow these simple steps it will help protect your household and your pets from food-borne illness.

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Raw meat for pets here's how to do it safely - The Conversation Indonesia

Dry pasta and rice - If stored in air-tight containers once opened to extend their shelf life, rice and pasta can be eaten up to 12-24 months after the best before date, BBC Good Food revealed. White rice, on the other hand, is refined, so the preservatives mean it's unlikely to decay if kept in an airtight container. The natural crystallisation of starch in rice can lead to a stale taste over the years, but it's safe to eat. Brown rice doesnt keep as long as white rice. It can become oily and smell bad when the fat reacts with the air.

Canned food - According to BBC Good Food, canned soups and vegetables can last 12-24 months. Once the best-before date is reached the quality may reduce but the food will still be edible, they explained. Fun fact! Back in 1974, canned food found in the wreck of a boat that sank in 1865 was tested and although the food content had deteriorated in appearance, scientists said it was still safe to eat.

Sauces and vinegar - Vinegar is used as a natural preservative, so you can ignore that best before date, Too Good To Go suggests. Soy sauce, on the other hand, is full of salt which is a natural preservative. If kept sealed, it should be fine years after the best before date.

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Save money and reduce food waste with 10 items you can eat after best before date - Express

A side view of an unrecognizable woman standing in the kitchen and opening the microwave while holding a plastic container of food.

Preparing meals in bulk and reheating is a great way to save time in the kitchen and can also help to reduce food waste. You might have heard the myth that you can only reheat food once before it becomes unsafe to eat.

The origins of food myths are often obscure but some become embedded in our culture and scientists feel compelled to study them, like the five second rule or double-dipping.

The good news is that by following some simple steps when preparing and storing foods, it is possible to safely reheat foods more than once.

Why can food make us sick?

There are many ways bacteria and viruses can end up in foods. They may occur naturally in environments where food is harvested or contaminate foods during processing or by food handlers.

Viruses wont grow in foods and will be destroyed by cooking (or proper reheating). On the other hand, bacteria can grow in food. Not all bacteria make us sick. Some are even beneficial, such as probiotics in yoghurt or starter cultures used to make fermented foods.

However, some bacteria are not desirable in foods. These include bacteria which reproduce and cause physical changes making food unpalatable (or spoiled), and pathogens, which cause illness.

READ MORE |The debate over best before dates: strict rule or just a suggestion?

Some pathogens grow in our gut and cause symptoms of gastroenteritis, while others produce toxins (poisons) which cause us to become sick. Some bacteria even produce special structures, called endospores, which survive for a long time even years until they encounter favourable conditions which allow them to grow and produce toxins.

While cooking and reheating will generally kill pathogenic bacteria in foods, they may not destroy toxins or endospores. When it comes to reheating foods, toxins pose the greatest risk of illness.

The risk increases in foods which have been poorly handled or cooled too slowly after initial cooking or reheating, since these conditions may allow toxin-producing bacteria to grow and proliferate.

Bacteria that cause foodborne illness typically grow at temperatures between 5C and 60C (the temperature danger zone), with fastest growth occurring at around 37C.

Foods that are best able to support the growth of these bacteria are deemed potentially hazardous and include foods or dishes containing meat, dairy, seafood, cooked rice or pasta, eggs or other protein-rich ingredients.

READ MORE |The longest-living people on Earth eat these 6 foods

A common culprit of food poisoning linked to reheated foods is Staphylococcus aureus which many people carry in their nose or throat. It produces a heat-stable toxin which causes vomiting and diarrhoea when ingested.

Food handlers can transfer these bacteria from their hands to foods after cooking or reheating. If the contaminated food is kept within the temperature danger zone for an extended period, Staphylococcus aureus will grow and produce toxins. Subsequent reheating will destroy the bacteria but not the toxins.

How to keep food safe to eat, even when reheating

To limit the growth of bacteria, potentially hazardous foods should be kept outside of the temperature danger zone as much as possible. This means keeping cold foods cold (less than 5C) and hot foods hot (above 60C). It also means after cooking, potentially hazardous foods should be cooled to less than 5C as quickly as possible. This also applies to reheated foods you want to save for later.

When cooling foods, Food Standards Australia New Zealand recommends the temperature should fall from 60C to 21C in less than two hours and be reduced to 5C or colder in the next four hours.

READ MORE |Good bacteria vs. bad bacteria

In practice, this means transferring hot foods to shallow containers to cool to room temperature, and then transferring the covered containers to the fridge to continue cooling. Its not a good idea to put hot foods straight into the fridge. This can cause the fridge temperature to increase above 5C which may affect the safety of other foods inside.

If food has been hygienically prepared, cooled quickly after cooking (or reheating) and stored cold, reheating more than once should not increase the risk of illness. However, prolonged storage and repeated reheating will affect the taste, texture, and sometimes the nutritional quality of foods.

When it comes to safely reheating (and re-reheating) foods, there are a few things to consider:

always practice good hygiene when preparing foods

after cooking, cool foods on the bench either in small portions or in shallow containers (increased surface area reduces cooling time) and put in the fridge within two hours. Food should be cold (less than 5C) within the next four hours

try to reheat only the portion you intend to immediately consume and make sure it is piping hot throughout (or invest in a thermometer to ensure the internal temperature reaches 75C)

if you dont consume reheated food immediately, avoid handling it and return it to the fridge within two hours

err on the side of caution if reheating food for vulnerable people including children, elderly, pregnant or immunocompromised people. If in doubt, throw it out.

With the ever-increasing cost of food, buying in bulk, preparing meals in large quantities and storing unused portions is convenient and practical. Following a few simple common sense rules will keep stored food safe and minimise food waste.

Enzo Palombo, Professor of Microbiology, Swinburne University of Technology and Sarah McLean, Lecturer in environmental health, Swinburne University of Technology

This article is republished from The Conversation under a Creative Commons license. Read the original article.

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