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Garlic

 
Garlic

quoteleft Garlic has powerful antioxidant effect that can protect from free radical damage. quoteright

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Kitchen secrets/Cooking tips

Leftover Food Storage

Hot foods should be refrigerated as soon as possible within two hours after cooking. But don't keep the food if it's been standing out for more than two hours. Don't taste it, either. Even a small amount of contaminated food can cause illness.

Green Eating
Going for local

Buying seasonal, local food is a boon for the environment for a lot of reasons. Since most food travels many miles to reach your table (1,500 miles, on average), locally sourced food cuts back on the climate-change impacts of transportation. Local food also generally uses less packaging, is fresher and tastier, and comes in more varieties. It also supports small local growers and lets them get more for their produce by not having to spend so much on packing, processing, refrigeration, marketing, and shipping.

A city slicker sees a field of animals and says to the farmer in charge, “What a strange-looking cow. Why doesn’t it have horns?” “Well, there are several reasons,” the farmer replies. “Some cows get their horns late, others have their horns cut off, and still others never grow horns.” “And this cow?” the city man asks. “Well, the reason this cow doesn’t have any horns is because it’s a horse.”



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