Poor quality food products not only taste bad, they can also cause health problems, which makes choosing the right foods that much more important. For example, forchlorfenuron which is used to increase the size and weight of a watermelon can cause nausea, vomiting, diarrhea and bloating when ingested. But don’t worry: we’ll show you a little bit about how to detect this type of treatment in foods that are dangerous to your health, and how to quickly check the quality of other products.
Incrível.club presents today a series of practical tips that will help to verify the quality of the food we eat daily.
1. Choose fresh eggs
You can do a simple test to see if the eggs are fresh or not. Just put them in a glass of water: if the egg sinks to the side, it is fresh and good to eat. If it sinks in but remains at an angle, it is approximately 1 to 2 weeks old. And if it floats on the surface of the water, it’s too old to be eaten. As the egg ages, the shell lets in more air, which causes an old egg to float.
There is also a way to tell the difference between farm fresh and market fresh eggs. Pay attention to the color of your gems. A fresh or free-range egg has a darker yolk, with a saturated color, while the conventional one is pale.
2. Sound test your chocolate bar
Some manufacturers may lie about the true cocoa content in their chocolate bar. To verify the actual cocoa content in your bar, remove it from the packaging and listen to its “sound”. The high cocoa chocolate bar will produce a loud “clicking” sound, while the one with a lower cocoa content will sound smooth without much resonance.
3. Choose a good avocado
There are several practical tips that can be used to choose a good and tasty avocado. Peel off the stalk. If it comes off easily and there’s a green color underneath, the fruit is good and ripe. If there is a brown color under the stem, the avocado is overripe. and you’re likely to see dark spots around the hole when you open it up. If the stem does not come off, the fruit is not yet ripe enough to eat.
4. Don’t eat the cracked watermelons
If you cut a watermelon and see cracks on its surface, it’s better to throw it in the trash. These cracks can be caused by the chemicals some farmers use to make these fruits bigger.🇧🇷 When ingested, these chemicals can cause serious health problems, including poisoning.
5. Avoid mussels in poor condition
Make sure the raw mussels you are going to cook are tightly closed. If you see an open mussel, give it a good tap. If it closes, it means it’s alive and edible. If it’s already open, throw it away because it’s dead. When boiled or steamed, all “good” mussels open. If you see an unopened one on the tray, it’s best to throw it in the trash.
6. Choose the best bananas
The main difference between organic and non-organic bananas is that conventional ones can be grown using synthetic fertilizers, insecticides and herbicides. The organic fruit is grown with the help of natural substances. Many people notice that bananas labeled organic tend to get “bruised” more easily.🇧🇷
When choosing these fruits, avoid the gray ones🇧🇷 They are not as tasty and their color could mean they were picked before they were ripe or were stored in unsuitable conditions for too long. Choose vibrant yellow bananas and don’t avoid those with small dark spots on their skin: these are fully ripe and their aroma and flavor are at their best.
7. Choose shrimp that still have their heads on.
If you want to buy fresh shrimp, choose those that they still have their heads🇧🇷 because the headless ones can already be defrosted. Shrimp is usually frozen and shipped without the head because it contains a lot of fat, which can spoil the texture when stored for a long time. Others features of fresh, good shrimp include a fresh ocean smell, as well as steady eyes and legs.
8. When buying dried fruit, avoid bright and colorful ones.
Some manufacturers may add preservatives to make their fruit look more attractive and prevent color loss. The said fruit may contain sulphites that are dangerous for our health. To avoid this danger, choose dried fruit with natural brown or gray colors rather than bright ones.
9. Choose strawberries of saturated red color
there are several advices on how to select good strawberries. Look to buy from local sellers, who are in high season, rather than imported, as they are usually harvested before they are ripe. Look for bright red ones and avoid those with white spots around the stem, as this could also mean the berries are not yet ripe. Don’t be afraid to buy strawberries of different shapes and sizes, because seemingly perfect ones are not guaranteed to taste good, as these can be grown to look that way.
10. Learn to distinguish real butter from substitutes
Butter is often counterfeit and it is very important to know how to distinguish real from fake. The natural one is made from cow’s milk and, in general, is more expensive than its substitutes. It has a natural, non-radical color, melts evenly and, unlike the others, is made with vegetable oil and does not leave drops on its surface when it melts. Substitutes containing vegetable shortening also melt faster than natural butter.
11. Throw away mushrooms if they turn dark
Damaged mushrooms become sticky on the surface and their color becomes darker. Once this process begins, they can quickly go bad, so it’s best to cook them while they’re still fresh.
Which of these tips would you like to try? Do you have your own ideas on how to check the quality of food products? Feel free to share your thoughts in the comments and help other consumers!
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