Eat This, Not That! sent me this little gem this morning:
- Big Mac instead of Whopper
- Subway instead of Quiznos
- Dunkin’ instead of Starbucks
- Egg McMuffin instead of, well, most other fast food versions
- And more! Click link above.
Canada should limit salt in processed food, but US food is far worse than Canadian fast food/processed food. Just ask any Canadian upon returning from the US – takes a while for your digestive system to return to normal!
Both articles from CNN.com.
I am guilty of not buying meat on sale and then thawing when needed. Mostly because the thawing process requires planning and therefore my dinners need to as well! Cut and paste from SouthBeachDiet.com,
The safest way to defrost food is to keep it in the refrigerator at 40°F or below. Frozen foods usually require 24 hours of thawing in the fridge for each five pounds of weight. But even smaller amounts of frozen food — such as a pound of ground beef or chicken breasts — usually take a whole day (eight to nine hours) to defrost. If you thaw food for an entire day in the refrigerator, it usually stays good for another day or two before cooking (fish is an exception, enjoy it as soon as possible). Red meat can last up to five days after thawing.
Best for: leftovers, meat, poultry, fish
Cold-water thawing is faster than using the refrigerator, but it requires more attention. To thaw with cold water, place the food in a leak-proof plastic bag. Make sure that the bag doesn’t have a hole because there’s a chance that bacteria from the air or its surroundings can get into the food. Submerge the entire bag of food in the cold water, changing the water every 30 minutes. Small packages of meat or poultry (one pound) usually take an hour or less to defrost; larger packages can take up to two to three hours. Once the food is completely thawed, it must be cooked immediately.
Best for: whole chickens and turkeys; chicken and turkey breasts
Most microwaves now have a pre-set button for thawing frozen foods. Keep in mind that when you thaw in the microwave, some areas of the food may become warm and start to cook as it defrosts. Keeping defrosted food in the microwave is not recommended because bacteria can grow when a certain temperature is reached. As with cold-water thawing, food that is thawed in the microwave should be cooked immediately after defrosting.