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Make sure your refrigerator is 40 degrees or below for health safety.  Refrigerate or freeze perishables and leftovers within two hours of purchase or use.  Thaw food in the fridge and not on the countertop.

Food                                                    Shelf Life

Fresh Veggies: greens,

Peppers, cauliflower, etc., and

Opened canned beans                      3-5 Days

Root Veggies like carrots or

Turnips or potatoes                         1-3 weeks

Citrus, apples, melons                     1-3 weeks

Berries                                                 1-2 Days

Milk                                                     5 days after opening

Yogurt                                                 7-10 Days

Raw seafood, poultry and

Ground meats                                    1-2 Days

Raw fresh steaks, chops and

Roasts                                                 3-5 Days

Cooked (leftover) chicken

And meat                                            3-4 Days

Fresh Eggs                                         3-4 weeks

When In Doubt – Throw It Out! Especially if take home food was in the car longer than 1 hour on a warm/cool day rather than a freezing cold day; or a fish/seafood meal leftover from a restaurant only 24-36 hrs.

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