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Juicers are Fun!


Juicers are fun. Juicers are healthy. While a Juicer can be little messy to use and require a little rinsing before you complete the process. Rendering Juice from a Juicer to make fresh fruits or vegetables is one healthiest ways to consume fresh fruits and vegetables in your diet. The difference in taste is notable as Juice companies do not disclose added sugars to Juice products labeled as “100% Juice” because of the natural carbohydrate content in fruits get away without having to list various sugars added in fruit-drinks labeled as “100% Fruit Juice.”  Knowing this helps to determine what products to buy and why we at En Fuego Inc consider the following:
This is why the benefits of a Juicer are paramount to healthier eating!

You are Clean and Your Produce is Clean; What is Next?


After cleaning your garden vegetables as they are all beginning to ripen, you clean them. You clean the cutting board to decide first:

  1. What am I eating first?
  2. What am I going to Dehydrate?
  3. What am I going to eat Raw?
  4. What will I steam?

After you decide those questions, and Dehydrate as it is nearly impossible to keep-up with nature at this point so you decide what is first? I have been eating fresh tomatoes cucumbers, and Zucchini  as fast as I can pick them and clean them. Squash is so healthy that it does nothing bad to your system. The carbohydrates are nothing to be concerned with and there are no acids that tomatoes and other vegetables may have to consider when eating a lot of them. They are benign. With Dehydrator, they can and will last up to a year, so I am not in a hurry once I slice them for the process.                                   

I make sure I am ready to approach the garden each day and continue to benefit from the work of the wet Spring and Wetter Summer. Now, I can enjoy the work. I know I cannot go wrong now. I cannot wait until tomorrow as I have a plan and can benefit from the work I did and will continue to do each day. I am excited to see what good can come from a little planning.  This is truly great news for my household. I am ready for the final stage of healthier food preparation.

More Steps to Aid in Healthier Food Preparation


The United State Food and Drug Administration, U.S.F.D.A. or  FDA to abbreviate, released their latest recommendations for cleaning fresh produce.  The FDA published recommendations on safe food preparation and food safety in years past and is now obviously trying to be more aggressive in it’s approach towards diet, food, food preparation, and many other topics related to consumer safety.  The latest recommendations, published May 16, 2011 provide excellent suggestions I include below.  An entire web site is dedicated solely to the mission of food safety and is aptly titled:  Food Safety . gov;  I strongly recommend everyone everyone keep  the following link handy for information regarding food safety:    http://www.foodsafety.gov/

There is also a blog section of the site located here:  http://www.foodsafety.gov/blog/blog.html

Don’t forget the the FDa site here:    http://www.fda.gov/default.htm

Our Federal Tax Dollars pay for this vital information and common sense should direct everyone with Internet access to view the sites on a regular basis.  Here is an excerpt:

Tips for Fresh Produce Safety

Safe Handling of Raw Produce and Fresh-Squeezed Juices

uying Tips

  • Purchase produce that is not bruised or damaged.
  • When selecting fresh-cut produce – such as a half a watermelon or bagged salad greens – choose items that are refrigerated or surrounded by ice.
  • Bag fresh fruits and vegetables separately from meat, poultry and seafood products.

Storage Tips

  • Store perishable fresh fruits and vegetables (like strawberries, lettuce, herbs, and mushrooms) in a clean refrigerator at a temperature of 40° F or below.
  • Refrigerate all produce that is purchased pre-cut or peeled.

Preparation Tips

  • Begin with clean hands. Wash your hands for 20 seconds with warm water and soap before and after preparing fresh produce.
  • Cut away any damaged or bruised areas on fresh fruits and vegetables. Produce that looks rotten should be discarded.
  • All produce should be thoroughly washed before eating. Wash fruits and vegetables under running water just before eating, cutting or cooking.
  • Many precut, bagged produce items like lettuce are pre-washed. If the package indicates that the contents have been pre-washed, you can use the produce without further washing.
  • Even if you plan to peel the produce before eating, it is still important to wash it first.
  • Washing fruits and vegetables with soap or detergent or using commercial produce washes is not recommended.
  • Scrub firm produce, such as melons and cucumbers, with a clean produce brush.
  • Drying produce with a clean cloth towel or paper towel may further reduce bacteria that may be present.

Produce Safety (FDA)
Tips and Q&As on buying, storing and preparing fresh produce.

When you you review the above information you may have some questions as to why or how the government came-up with those recommendations.

Washing your hand both before and after you clean the produce is vital.  Bacteria from your hands, kitchen, utensils, cutting board, etc transfers back-and-forth being extremely harmful.  A surgeon spends a lot of time scrubbing their hands prior to surgery for the same reasons.  This should not alarm or insult anyone as it can save some uncomfortable time from avoidable illness.  Bacteria from the Farms, Farm-workers, Food and Grocery personnel, drivers, transporters and anyone else in the supply-chain can and will inadvertently have a negative affect on produce.  Be safer to avoid bacteria and protect your produce:

The United State Food and Drug Administration, U.S.F.D.A. or  FDA to abbreviate, released their latest recommendations for cleaning fresh produce.  The FDA published recommendations in years past and is now obviously trying to be more aggressive in it’s approach towards diet, food, food preparation, and many other topics related to consumer safety.  An entire web site is dedicated solely to the mission of food safety and is aptly titled:  Food Safety . gov;  I strongly recommend everyone everyone keep  the following link handy for information regarding food safety:    http://www.foodsafety.gov/

There is also a blog section of the site located here:  http://www.foodsafety.gov/blog/blog.html

Don’t forget the the FDa site here:    http://www.fda.gov/default.htm

Our Federal Tax Dollars pay for this vital information and common sense should direct everyone with Internet access to view the sites on a regular basis.  Here is an excerpt:

Tips for Fresh Produce Safety

Safe Handling of Raw Produce and Fresh-Squeezed Juices

uying Tips

  • Purchase produce that is not bruised or damaged.
  • When selecting fresh-cut produce – such as a half a watermelon or bagged salad greens – choose items that are refrigerated or surrounded by ice.
  • Bag fresh fruits and vegetables separately from meat, poultry and seafood products.

Storage Tips

  • Store perishable fresh fruits and vegetables (like strawberries, lettuce, herbs, and mushrooms) in a clean refrigerator at a temperature of 40° F or below.
  • Refrigerate all produce that is purchased pre-cut or peeled.

Preparation Tips

  • Begin with clean hands. Wash your hands for 20 seconds with warm water and soap before and after preparing fresh produce.
  • Cut away any damaged or bruised areas on fresh fruits and vegetables. Produce that looks rotten should be discarded.
  • All produce should be thoroughly washed before eating. Wash fruits and vegetables under running water just before eating, cutting or cooking.
  • Many precut, bagged produce items like lettuce are pre-washed. If the package indicates that the contents have been pre-washed, you can use the produce without further washing.
  • Even if you plan to peel the produce before eating, it is still important to wash it first.
  • Washing fruits and vegetables with soap or detergent or using commercial produce washes is not recommended.
  • Scrub firm produce, such as melons and cucumbers, with a clean produce brush.
  • Drying produce with a clean cloth towel or paper towel may further reduce bacteria that may be present.

Produce Safety (FDA)
Tips and Q&As on buying, storing and preparing fresh produce.

When you you review the above information you may have some questions as to why or how the government came-up with those recommendations.  The main point with all of this is safety for all involved.  This includes you and your family.  When it comes to the public health, the bacteria in your home can go everywhere you go and bring multiple opportunities for infection.  Protect the foods you buy while protecting the people you shop for is paramount for healthier eating and in turn for healthier living.

Make shopping for produce as enjoyable as possible. It is the first step for healthier food preparation.  There are good sites available for quality food preparation products

 It can be a burden especially with higher cost for fresh produce.

HAPPY EATING!

Seven (7) Steps to Healthier Cooking


I want to provide an easy step-by-step way to prepare foods to cook in a healthier way. Since no specific foods are part of the request, I will include protein such as fish, pork, and beef. I will include vegetables as it’s own special category as it is as healthy as anyone can expect anyone else to eat or prepare foods. I write this because you will never see anyone who consumes primarily vegetables as typically having a problem with their weight from eating vegetables. Maybe a challenge for protein due to lacking knowledge, but not from gaining weight from vegetables. 1. Use a Food Chopper for Vegetables, made from Iron, Stainless Steel or Aluminum. Before you chop or cut your veggies, wash them and wash them if you can with filtered water. Purchase Organic if you can afford, ff not try a farmers market or buy locally whenever possible and still wash all vegetables first before any cooking or food preparation begins. 2. If you prefer, yes you can still eat vegetables prepared with Oils. Specifically, you should always use Olive Oil and in some cases Peanut Oil. But, always choose Olive Oil as it does have benefits that can lessen the concerns of the Fats included. Again, Fry in a Wok, Stainless Steel, Iron, Anodized or Aluminum Pan as to avoid the Teflon at all costs.
I will now detail fruits. Fruits are always wonderful for many of the same reasons that vegetables are and even many more. Fruits again like vegetable contain those wonderful anti-oxidants that benefit our bodies in a number of ways that far out-way some of the negative perceptions coming from fructose. Fructose is another of many types of processed sugars. It is derived from fruits and vegetables. Unfortunately, the processes involved in getting fruit to fructose is quite unhealthy as “agricultural business or ag-business for short became involved in the 1070’s and 1980’s and turned what could have and should have been a healthy sweetener into a processed food-product capable of far more negatives to the human race than currently identified. (Dozens of hazards are currently identified.)

3. When preparing fruits to eat, wash them, peel them when you can, cut or chop them with a Food Chopper. 4. Juicers, Power-Juicers, and Juice-Extractors are excellent appliances providing ways to create wonderful tasting and very healthy juices without the added and processed sugars sold without product listing guidelines mandatory in other food groups. Juicers deserve their own step as they eliminate many processed products from store-bought and non-Organic Juices.
Again, buy organic if you can financially swing-it, buy locally whenever possible as this can decrease the amounts of pesticides used for growing. I asked Jennifer Cunningham M.D, an Endocrinologist her thought as to why companies get away without labeling added sugars to Orange and other juices and her was “Juice is a Carbohydrate and as a ‘Carb’ it digests fairly quickly to glucose anyway so that must be how this occurs.”
5. Meat, as in Beef & Pork; first wash it with water, filtered when possible, second cut with a knife to trim and reduce the fat. If the Meat is Organic or even Grass-Fed, you will not need to trim any fat as the fat content is naturally reduced. There is no marbled-look to Grass Fed Beef or Organic meat that occurs from pigs and cows being feed processed corn and corn products. Also, the fat contains healthy Omega-3 Fatty Acids avoiding the need for supplements. After trimming the fat, rinse the meat again to remove bacteria from packaging.
6. When the meat is ready than you are ready to use a Meat Slicer, Meat Chopper, or a Meat Grinder from a trusted site such as www.meatgrindersnow.com that are made from Iron, Stainless Steel or Aluminum. These metal products are easier to clean and are far more sanitary to prepare foods for cooking than products containing plastics and/or Teflon (which is a form of plastic).
7. I save my personal favorite for the final step as a matter of pride. Yes, I will put this in writing:
“Save the Best for Last!”
Fish and Shellfish, whether it is Salt or Freshwater, alway try to purchase “Wild-Caught” as well as try to avoid Fish that are not “Self-Sustainable.” Just as I wrote with every other food group, always clean your fish with water. Filtered water if/when possible, an do this rinsing liberally. Avoid fish with a strong “fishy” smell that you find unpleasant at all. If it does not small positive in the store, it will be worse at home. Grinding Fish of all kinds leaves you with many options for cooking. Using Olive Oil to Fry or Broil works well and Spices like Dill and Basil can enhance the flavor immensely.

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