How you position your groceries may shape the way you eat.
Set your fridge temp at just above freezing, around 1degree C. That's cold enough to slow the growth of bacteria without freezing the food.
Put items with short shelf lives in the back.
Milk, meat, fish and eggs last longer in the back because that's where refrigerators are coldest- and that way they'll also be protected from a warm air blast every time you open the door. Stash raw proteins on the lowest shelf so no meat juices can drip on other shelves and season your food with pathogens like E. coli and salmonella. Wipe down your fridge once a week with a disinfecting wipe or a clean cloth dipped in a solution of soap, water and a little bleach.
PACK SMART
A variety of small leftover containers stashed in your refrigerator can tempt you to eat more than you plan to, says New Delhi-based nutritionist Dr Sonia Kakar. Instead, try to combine and conquer by stashing those leftover entrees and sides so that each container has one meal's worth. That way you have more to eat and lose.
SHELVE IT WELL
Fill your eye-level shelf (or top shelf) with fruits, vegetables and other nutritious snacks. You're 2.7 times more likely to eat healthy food if it's in your line of sight.
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