Neither near the stove nor under the sink: find the ideal place to store the spices
Who cooks knows how to cook seasoning is important when it comes to giving the food more flavor. But is the way the spices are stored correct? To find out more about it and learn where each item has to go, My Life talked to sports nutritionist Aline Quissak, who is also a specialist in obesity and diabetes and food psychology.
Here's how to store the different types of seasoning
They are those that have gone through dehydration, such as dried basil, oregano, dehydrated parsley, cardamom, black pepper, rosemary, paprika and cumin. These seasonings can be stored inside glass jars and stored inside the refrigerator.
The refrigerator is also the place to store fresh herbs such as mint, basil, parsley, rosemary, and sage. According to Aline, leaving them exposed can cause them to spoil. They can be stored with oil to preserve their natural characteristics. In addition, it is important that they are stored in darker pots, because contact with light causes them to darken faster.
Moisture can compromise salt quality, so it is best to store the salt. salt inside the cabinet. It is also important to remove the product from the package and store it in an enclosed container.
Oil and olive oil:
It is very common to leave these ingredients near the stove or under the sink. But the best place to store them is inside the closet with the doors closed. Aline explains that near the stove they run the risk of heating. Under the sink there is a lot of moisture.
In the case of fresh peppers the best alternative is to keep them away from the heat. They can be kept in jars with olive oil, but it is important to pay attention to the pH of the product. The nutritionist explains that the indication is the oils with acidity less than 0.5.
Eating vegetables at least three times a week, plus brown rice at least once a week, may help reduce the chances of colon tumors, says a study by Loma Linda University, California (USA), and published in the health journal Nutrition and Cancer. The high consumption of green vegetables and dried fruits was also associated with protection against this disease.
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