One of the few rules kids (and some adults) actually like to follow is the five second rule. This rule states that any food that falls on the floor is safe to eat, as long as you pick it back up before you can count to five. Not only does this “rule” just seem gross, it can make your children sick or even give them food poisoning.
It may seem silly, but there have been various studies testing different aspects of the “five second rule”. They’ve studied everything from how many germs stay on surfaces to how long it takes them to transfer onto food. Here are a few things they’ve discovered.
The big issue when it comes to the five second rule is whether floors really are actually dirty. While many floors have visible dirt, that doesn’t necessarily mean they have bacteria on them, and dirt won’t likely make you very sick if there’s no bacteria in it. Tests have been done on public floors which have shown them to be fairly clean; however, tests have also been done which show that dirt dropped on the floor can leave enough biological material on the floor to make you sick, and that it stays there for over 24 hours.
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Posted on November 19th, 2008 by Dee
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Using organic essential oils internally for cooking, i.e. digesting them, is a very controversial idea for many people.
Most people have not even come across the concept before, and when presented with the idea of using organic essential oils in food are often at a complete loss as to how to proceed.
For example: When using organic basil essential oil, one 10ml bottle would be equivalent to hundreds of actual fresh plants. This gives you an idea how concentrated essential oils are and why you need so few drops.
The Essential Oil Cookbook by Menkit Prince takes a comprehensive look at using essential oils in cooking and contains 182 healthy recipes and full safety data.
Here is a very in depth web page that explains things very well:
http://www.positi...com/permit/Articles/
Aromatherapy zinovieff67. htm
This Daily Aromatherapy Tip is brought to you by http://www.AromaThyme.com
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Posted on August 25th, 2007 by Dee
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Meats - Rule of thumb - 1 drop of essential oil to 1 Tablespoon of vegetable oil brushed on. Strong meats and fish are especially enhanced with oils.
Even though garlic is not usually an “essential oil” it is great as a meat tenderizer You get 2 for 1 - flavor plus tenderizer.
You can make your own garlic oil by soaking 4 garlic cloves in 1 teaspoon of olive oil (Can substitute vegetable oil)
You can also put essential oils in marinades and stuffings - Just remember that a little goes a long way. Some of our favorites essential oils for meats and fish are any of the citrus oils, Italian herb oils, etc.- Let your imagination and taste buds reign supreme.
Beef recipe:
* 1 tsp garlic oil (put the soaked garlic cloves in slits in meat)
* 1 drop Orange EO
* 1 drop Nutmeg EO
* 1 drop Cinnamon leaf EO
Combine the 4 oils above and let set ½ hour. Brush on meat, then roast, grill or braise.
Meat marinade
(Good for 2# of meat)
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Posted on May 18th, 2007 by Dee
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Spice Bags for Warm Winter Drinks
* 8 sticks cinnamon, broken into small pieces
* 2 whole nutmegs, crushed
* 1/3 cup whole cloves
* 1/3 cup minced dried orange peel (or 1/4 cup ground)
* 1/4 cup whole allspice berries
* Optional: garnish with cinnamon sticks, slice of orange, lemon peel
Combine all the ingredients in a bowl. Tie in sachets of 1 tablespoon each in a double thickness of cheesecloth; transfer to an airtight container. One sachet of the mixture will flavor 1 quart of cider, tea or wine.
To use, simmer 1 quart of the chosen beverage with 1 sachet for 20 minutes; ladle into mugs. If desired, add a garnish or a sprinkling of additional spirits.
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Posted on September 8th, 2006 by Dee
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Certain items in your house practically scream toss me when their prime has passed. That mysterious extra white layer on the Cheddar? A sure sign it needs to be put out of its misery. Chunky milk? Down the drain it goes.
But what about that jar of olives or Maraschino cherries that has resided in your refrigerator since before the birth of your kindergartner? Or the innumerable nonedibles lurking deep within your cabinets and closets: stockpiled shampoo and toothpaste, seldom-used silver polish? How do you know when their primes have passed?
With help from experts and product manufacturers, Real Simple has compiled a guide to expiration dates. These dates are offered as a rough guideline. The shelf lives of most products depend upon how you treat them.
Edibles, unless otherwise indicated, should be stored in a cool, dry place. (With any food, of course, use common sense.) Household cleaners also do best in a dry place with a stable temperature. After the dates shown, beauty and cleaning products are probably still safe but may be less effective.
Continued Here - Surprising Expiration Dates
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Posted on August 20th, 2006 by Dee
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