jeune magique et intellig



Slide 1 of 11: "Eggs almost always contain salmonella," says Kantha Shelke, Ph.D., a food scientist and principal of Corvus Blue LLC (a food science and research firm). The methods commonly used to cook eggs use gentle heat for a short duration of time, which doesn’t kill the bacteria. And leaving them at room temperature for any length of time is a recipe for those bacteria to multiply to harmful levels. Plus, eggs always taste better fresh and don’t take too long to scramble, so they’re probably not a food you want to save for later. But if you’re not eating eggs regularly, here are five reasons why you should be.

“鸡蛋几乎总是含有沙门氏菌。”Corvus Blue LLC (食品科学与研究公司)负责人凯莎谢尔克(Kantha Shelke)说道。 通常用于煮鸡蛋的方法使用温火和很短的时间是不会杀死细菌。将它们放置在室温下的任何时间,都会让这些细菌繁殖到有害水平。

Slide 2 of 11: Research has found that the nitric oxide in these scarlet root veggies can give your workout a boost and may help blood pressure. But those same compounds react with heat badly. "If cooked, nitrate-rich foods are not cooled properly and further reheated, the nitrates can get converted to nitrites, and then to nitrosamines, some of which are known to be carcinogenic," Shelke says. So regularly eating reheated beets or beet products (also turnips, another nitrate-rich root vegetable) may up your risk for certain cancers. To avoid reheating beets, try our Beet, Cherry & Lentil Salad.



为避免再加热甜菜,请尝试我们的甜菜,樱桃和扁豆沙拉(Beet, Cherry & Lentil Salad)。

Slide 3 of 11: Spuds seem so sturdy, but even though they’re cooked hotter and longer than eggs, they suffer a similar fate when left to cool at room temperature too long. Doing so can potentially foster the growth of Clostridium botulinum, the bacteria that causes botulism, says Shelke. Particularly at risk, she says, are large, foil-wrapped baked potatoes, which offer the bacteria the ideal low-oxygen environment to thrive in. Zapping them (sans foil of course) for 30 to 60 seconds cannot kill the stuff that will wreak havoc on your GI system. But cooking a raw potato in the microwave only requires a few minutes more, so when you can, go that route rather than risking it. Don’t miss these 11 foods you should always wash before cooking.


土豆似乎非常坚固,但即使它们比鸡蛋煮得会更热和更久,但它们在室温下冷却时间也会有相似的命运。谢尔克说,这样做可能会促进肉毒杆菌(Clostridium botulinum)的生长,而肉毒杆菌是引起肉毒杆菌中毒的细菌。她说,特别危险的是大型铝箔包裹的烤土豆,它们为细菌提供了理想的低氧环境。不要错过这些11 foods you should always wash before cooking。

Slide 4 of 11: Like beets, spinach is another nitrate-rich food that’s often served cooked. (Don’t miss the scary reason why you should switch to organic spinach.) To avoid converting nitrates in these leafy greens into potentially carcinogenic nitrosamines, you may want to serve your spinach raw (the ultimate time saver) or lightly sautéed. It’s also important to note that nitrites, another byproduct of heating nitrate-rich foods, are not safe for infants less than six months old. Spinach is often mixed with other foods in baby purees, so make sure you aren’t heating them.



Slide 5 of 11: This all-natural substance is one of the healthiest things you can feed your infant—but warming it up is a big no-no. "Babies contaminate the bottle when they suck and the milk can be a breeding ground for the bacteria in the saliva," Shelke says. "Neither microwaving nor warming can kill these bacteria which can cause distress to more than just the digestive system of the infant."


这种全天然的物质是你可以喂养婴儿的最健康的物质之一 - 但是加温它是一个很大的禁忌。“婴儿在吮吸时会污染瓶子,而牛奶可能成为唾液中细菌的滋生地,” 谢尔克说。“无论是微波还是加热都不能杀死这些细菌,这些细菌不仅仅会对婴儿的消化系统造成伤害。”

Slide 6 of 11: In the 1970s, a number of food poisoning outbreaks associated with fried rice from Chinese restaurants led to increased awareness that rice harbours a microorganism called Bacillus cereus that multiplies at room temperature. That doesn’t mean you have to chuck all your uneaten takeout though—just make sure you’re stashing it in the fridge quickly. In general, food safety guidelines recommend keeping foods hot (over 140 degrees Fahrenheit) or cold (40 degrees Fahrenheit or under) if you’re not eating it within two hours. Stock your fridge with these 15 diet-friendly foods.


在20世纪70年代,与中国餐馆的炒饭相关的一系列食物中毒事件(food poisoning outbreaks )导致人们越来越意识到水稻中含有一种叫做蜡状芽孢杆菌的微生物,它在室温下繁殖。这并不意味着你必须把你所有未吃的外卖扔掉 - 只要确保你快速将它藏在冰箱里。

Slide 7 of 11: Like eggs, chicken tends to come standard with salmonella, and time plus low temps is a recipe for disaster as those bacteria multiply. The best way to avoid this: Make sure the internal temperature of your bird reaches 165 degrees. Microwaves don’t always heat evenly or to as high a degree as other cooking methods, so turning the meat and making sure the entire thing is hot helps. And don’t reheat it more than once—there’s always chicken salad!