Is It Safe to Eat Food After Its Expiration Date?
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About the Show
On this episode, Chuck Gaidica is joined by Shanthi Appelö, registered dietitian for Blue Cross Blue Shield of Michigan. Together, they discuss the reliability of expiration dates and how we can approach them to reduce food waste.
In this episode of A Healthier Michigan Podcast, we explore:
- Common misconceptions about expiration dates
- Factors we should consider before throwing food out based on expiration dates
- How long certain foods last past the expiration date
- How we can properly store food to extend its shelf life and reduce waste
Transcript
Chuck Gaidica:
So is it safe to eat food after the expiration date? This is A Healthier Michigan podcast, episode 126. Coming up, we talk about something we’ve all likely done a time or two in our lives, and that is to ignore the expiration date and consume a product anyway. Can it impact our health? When is it unsafe and when is it wasteful?
So is it safe to eat food after the expiration date? This is A Healthier Michigan podcast, episode 126. Coming up, we talk about something we’ve all likely done a time or two in our lives, and that is to ignore the expiration date and consume a product anyway. Can it impact our health? When is it unsafe and when is it wasteful?
Welcome to A Healthier Michigan podcast. This is a podcast that’s dedicated to navigating how we can all improve our health and wellbeing through small, healthy habits we can start implementing right now. I’m your host Chuck Gaidica, and every other week we’ll sit down with a certified expert and we discuss topics that cover nutrition, fitness, and a lot more. And again, on this episode, we’re talking about the reliability of expiration dates and how we can approach them and reduce food waste. With us today is registered dietitian for Blue Cross Blue Shield of Michigan, Shanthi Appelö. Good to see you again.
Shanthi Appelö:
Good to see you, Chuck.
Good to see you, Chuck.
Chuck Gaidica:
So you see this from so many different directions, you’re working with food, you’re presenting food ideas and healthful ideas and wellness. But this is really interesting because when you look at food, and I know maybe it’s with the holidays not too far in the rear view mirror, we’ve got stuff we bought that we thought we would consume, and maybe now we’re starting to see these expiration dates creep into reality. But there’s a fear that if we get to the date or just a little bit beyond that somehow we’re potentially going to get sick or worse, something is going to be past that expiration date. So we throw food out and the notion that we’ve heard since we were little kids, “It’s better to be safe than sorry,” right?
So you see this from so many different directions, you’re working with food, you’re presenting food ideas and healthful ideas and wellness. But this is really interesting because when you look at food, and I know maybe it’s with the holidays not too far in the rear view mirror, we’ve got stuff we bought that we thought we would consume, and maybe now we’re starting to see these expiration dates creep into reality. But there’s a fear that if we get to the date or just a little bit beyond that somehow we’re potentially going to get sick or worse, something is going to be past that expiration date. So we throw food out and the notion that we’ve heard since we were little kids, “It’s better to be safe than sorry,” right?
Shanthi Appelö:
Hm-mmm (affirmative).
Hm-mmm (affirmative).
Chuck Gaidica:
So how do we start to approach this idea of an expiration date, short of, obviously there is one. And what does that mean?
So how do we start to approach this idea of an expiration date, short of, obviously there is one. And what does that mean?
Shanthi Appelö:
Well, what it means is a great question because expiration dates actually have nothing to do with safety.
Well, what it means is a great question because expiration dates actually have nothing to do with safety.
Chuck Gaidica:
Come on.
Come on.
Shanthi Appelö:
Unless it’s considering infant formula. So we’re going to take infant formula out of this whole conversation and focus on food, but expiration dates are not related to safety. The sell by date, which tells the store when they can sell it by. There’s actually been a lot of push in policy to try to even hide this date to consumers because it’s so confusing. We see these food dates, we see best by, sell by, use by, all of these things are guiding our buying decisions, and it’s also guiding us not to tell us when to throw things out. But this confusion leads to so much food waste. Actually, Feeding America had a survey done and they said that 80% of Americans discard perfectly good food because they don’t understand expiration labels.
And even the USDA says there’s so much perfectly good food that gets wasted because we don’t understand these. And it’s different depending on what state you live in too. So for example, we live in Michigan. We have date labels on pre-packaged perishable foods and dairy. And once those dates pass, in Michigan, you can’t sell them. In Connecticut they have the exact same dating laws, but you can still sell them after the labeled date. And then finally, New York, they don’t really have any date label requirements on food. So the science is still the same no matter where you live, but it’s up to the law. And that really is based on a history of our food production. In the 1940s, most people knew where their food was coming from. They knew the nearby farm, they knew the store, they knew where it was coming from.
And then as we started buying more food in grocery stores, we became more dependent. We didn’t really know exactly where the food was coming from. Americans were like, “Well hey, we want to know that what we’re buying is actually safe,” which is completely reasonable. So in the 1970s, and really since then, states have developed their own laws and that has contributed to a lot of confusion. So there’s a reason why the US consumer consumes or wastes 10 times more than someone in Southeast Asia, and that’s because some of these food laws and food labels can be really confusing.
Unless it’s considering infant formula. So we’re going to take infant formula out of this whole conversation and focus on food, but expiration dates are not related to safety. The sell by date, which tells the store when they can sell it by. There’s actually been a lot of push in policy to try to even hide this date to consumers because it’s so confusing. We see these food dates, we see best by, sell by, use by, all of these things are guiding our buying decisions, and it’s also guiding us not to tell us when to throw things out. But this confusion leads to so much food waste. Actually, Feeding America had a survey done and they said that 80% of Americans discard perfectly good food because they don’t understand expiration labels.
And even the USDA says there’s so much perfectly good food that gets wasted because we don’t understand these. And it’s different depending on what state you live in too. So for example, we live in Michigan. We have date labels on pre-packaged perishable foods and dairy. And once those dates pass, in Michigan, you can’t sell them. In Connecticut they have the exact same dating laws, but you can still sell them after the labeled date. And then finally, New York, they don’t really have any date label requirements on food. So the science is still the same no matter where you live, but it’s up to the law. And that really is based on a history of our food production. In the 1940s, most people knew where their food was coming from. They knew the nearby farm, they knew the store, they knew where it was coming from.
And then as we started buying more food in grocery stores, we became more dependent. We didn’t really know exactly where the food was coming from. Americans were like, “Well hey, we want to know that what we’re buying is actually safe,” which is completely reasonable. So in the 1970s, and really since then, states have developed their own laws and that has contributed to a lot of confusion. So there’s a reason why the US consumer consumes or wastes 10 times more than someone in Southeast Asia, and that’s because some of these food laws and food labels can be really confusing.
Chuck Gaidica:
So let me go into this label idea. So I see a sell by or an expiration date. Are you telling me that literally if there’s no popup on the can, which means something went bad, that literally I could go a year past that date and it’s okay?
So let me go into this label idea. So I see a sell by or an expiration date. Are you telling me that literally if there’s no popup on the can, which means something went bad, that literally I could go a year past that date and it’s okay?
Shanthi Appelö:
Yeah, it depends on what food, and we can dive into a little bit more of what contributors factor into this, but the dates that you see, used by, best by, those are usually quality dates. So that’s the manufacturers or stores best guess. And this could be based on science too, but the best guess on their peak freshness and peak quality, but not safety.
Yeah, it depends on what food, and we can dive into a little bit more of what contributors factor into this, but the dates that you see, used by, best by, those are usually quality dates. So that’s the manufacturers or stores best guess. And this could be based on science too, but the best guess on their peak freshness and peak quality, but not safety.
Chuck Gaidica:
So there is that angle to this, which is that maybe I’ve still got one of those boxes of broth in the pantry from Thanksgiving or something from last year. So there’s the expiration date or the used by, part of this could be a flavor issue, that sometimes things can diminish. And so there is that part of it, which I guess we have to think about. It may not be bad for you and it’s not going to get you, but it’s just not what you wanted to add to your favorite gravy this time.
So there is that angle to this, which is that maybe I’ve still got one of those boxes of broth in the pantry from Thanksgiving or something from last year. So there’s the expiration date or the used by, part of this could be a flavor issue, that sometimes things can diminish. And so there is that part of it, which I guess we have to think about. It may not be bad for you and it’s not going to get you, but it’s just not what you wanted to add to your favorite gravy this time.
Shanthi Appelö:
Right. And I recently bought a jar of sumac, which is a Mediterranean spice, and then I recognized, oh, crap, I still had one in the back of the pantry. So I’m looking at these two things of sumac. They’re this bright, vibrant, kind of pinkish, reddish color, but the old sumac is more brown. But it still taste good, it’s still not unsafe to eat, but again, it’s that quality, it’s not there. It doesn’t taste as good. So that one to me is used for marinades, and the new one is used for vinegarette.
Right. And I recently bought a jar of sumac, which is a Mediterranean spice, and then I recognized, oh, crap, I still had one in the back of the pantry. So I’m looking at these two things of sumac. They’re this bright, vibrant, kind of pinkish, reddish color, but the old sumac is more brown. But it still taste good, it’s still not unsafe to eat, but again, it’s that quality, it’s not there. It doesn’t taste as good. So that one to me is used for marinades, and the new one is used for vinegarette.
Chuck Gaidica:
This is anecdotal. I have no research to back up what I’m about to say, but I think we’ve come through a time. I’ll reference, both my wife and I have lost our parents, but we have parents that went through the depression era. There’s a bit more of a frugal nature to what they do. I think they went past some of those dates on canned goods and etc. I remember our kids, we went to pick them up from being with grandma and grandpa babysitting, and the kids were driving home and they said, “Grandma gave us cheese with mold on it.” We’re like, “What?” “Oh, yeah, she just scraped the mold off and gave it to us.” Well, the kids were fine. I think we’ve come from a time where we were a little more frugal and maybe we wanted to make sure we could still eat. We didn’t want to waste it, to your point about wasting millions of pounds of food, and now we’re sensitized like, “Oh man, if it’s two days past, it’s got to go.” And you’re encouraging us to think a little more deeply about that.
This is anecdotal. I have no research to back up what I’m about to say, but I think we’ve come through a time. I’ll reference, both my wife and I have lost our parents, but we have parents that went through the depression era. There’s a bit more of a frugal nature to what they do. I think they went past some of those dates on canned goods and etc. I remember our kids, we went to pick them up from being with grandma and grandpa babysitting, and the kids were driving home and they said, “Grandma gave us cheese with mold on it.” We’re like, “What?” “Oh, yeah, she just scraped the mold off and gave it to us.” Well, the kids were fine. I think we’ve come from a time where we were a little more frugal and maybe we wanted to make sure we could still eat. We didn’t want to waste it, to your point about wasting millions of pounds of food, and now we’re sensitized like, “Oh man, if it’s two days past, it’s got to go.” And you’re encouraging us to think a little more deeply about that.
Shanthi Appelö:
Yeah. I definitely say trust your nose, trust your eyes, and trust your tongue. So it comes down to those few things because if we can’t necessarily trust expiration dates, then we need to pay attention to that. So if something smells off, that’s your number one indicator to throw it out. If it looks off, if the texture doesn’t look the same, if you’re looking at a sauce that looks like it shouldn’t really look that way, you can toss it out. And then of course, if something tastes off, you should throw it away too. But there’s some rules of thumb that you can keep in mind.
Generally, meat shouldn’t be kept for more than four days. Usually side dishes, once you’ve cooked them, shouldn’t be kept for more than five days. So you can keep things like that in mind. And the USDA FoodKeeper App is actually a really helpful app that tells you how long things should be stored and how to store them to get the most bank for your buck.
But back to this food waste conversation, this is something that’s really serious, and I think that’s why it’s so important for people to be informed about this is because 30 to 40% of all US food supply is wasted. Now, we know that a lot of the waste happens at the farm level, happens at manufacturing, happens in the grocery store, but 40% of all that waste happens in the home. And I mentioned that 80% of Americans are throwing away perfectly good food because of this confusion. So that means that according to the UN there’s about 219 pounds of waste per person per year.
Yeah. I definitely say trust your nose, trust your eyes, and trust your tongue. So it comes down to those few things because if we can’t necessarily trust expiration dates, then we need to pay attention to that. So if something smells off, that’s your number one indicator to throw it out. If it looks off, if the texture doesn’t look the same, if you’re looking at a sauce that looks like it shouldn’t really look that way, you can toss it out. And then of course, if something tastes off, you should throw it away too. But there’s some rules of thumb that you can keep in mind.
Generally, meat shouldn’t be kept for more than four days. Usually side dishes, once you’ve cooked them, shouldn’t be kept for more than five days. So you can keep things like that in mind. And the USDA FoodKeeper App is actually a really helpful app that tells you how long things should be stored and how to store them to get the most bank for your buck.
But back to this food waste conversation, this is something that’s really serious, and I think that’s why it’s so important for people to be informed about this is because 30 to 40% of all US food supply is wasted. Now, we know that a lot of the waste happens at the farm level, happens at manufacturing, happens in the grocery store, but 40% of all that waste happens in the home. And I mentioned that 80% of Americans are throwing away perfectly good food because of this confusion. So that means that according to the UN there’s about 219 pounds of waste per person per year.
Chuck Gaidica:
Of cooked food or are you including things like…
Of cooked food or are you including things like…
Shanthi Appelö:
Food in general.
Food in general.
Chuck Gaidica:
Food in general. Okay.
Food in general. Okay.
Shanthi Appelö:
Yes. And so that’s like an individual, every single person in the US throwing away 650 apples into the garbage. That’s how much food that is. And there’s more than just the wasteful component. We understand that we want people to benefit from food. We know that there are a lot of people who aren’t food insecure in our country, but then there’s also an environmental component. So 22% of what’s in the landfills here in the US is food. And of course that’s devastating to think about all that food going to waste. But that food also produces a lot of methane gas, which is a really potent greenhouse gas leading to environmental problems. So there’s a lot of pieces to the puzzle. What we do in our home can definitely make a difference, not only to our wallet, not only to food access, but also to the environment.
Yes. And so that’s like an individual, every single person in the US throwing away 650 apples into the garbage. That’s how much food that is. And there’s more than just the wasteful component. We understand that we want people to benefit from food. We know that there are a lot of people who aren’t food insecure in our country, but then there’s also an environmental component. So 22% of what’s in the landfills here in the US is food. And of course that’s devastating to think about all that food going to waste. But that food also produces a lot of methane gas, which is a really potent greenhouse gas leading to environmental problems. So there’s a lot of pieces to the puzzle. What we do in our home can definitely make a difference, not only to our wallet, not only to food access, but also to the environment.
Chuck Gaidica:
And then there’s that piece about donating food, which can tend to whether it’s food banks, food shelters, whether it’s directly to somebody in need. But I think I’ve come to find that the people I know who were in the restaurant business, and if you’ve overcooked meals at home short of you getting in your car and going and giving them to somebody, they bump into a liability issue. Like leftover pizza, they can’t just give it away. They could give away the makings and the cans and boxes, but they can’t do that. So I suspect that’s part of this waste issue that we haven’t been able to solve yet, because a lot of restaurants per se, well, they don’t want the liability. They just don’t want the food to go out. And then some nice person picks it up and forgets that it’s in the trunk and then gives it away six hours later and somebody gets sick. You know what I mean? So it is complicated to your point.
And then there’s that piece about donating food, which can tend to whether it’s food banks, food shelters, whether it’s directly to somebody in need. But I think I’ve come to find that the people I know who were in the restaurant business, and if you’ve overcooked meals at home short of you getting in your car and going and giving them to somebody, they bump into a liability issue. Like leftover pizza, they can’t just give it away. They could give away the makings and the cans and boxes, but they can’t do that. So I suspect that’s part of this waste issue that we haven’t been able to solve yet, because a lot of restaurants per se, well, they don’t want the liability. They just don’t want the food to go out. And then some nice person picks it up and forgets that it’s in the trunk and then gives it away six hours later and somebody gets sick. You know what I mean? So it is complicated to your point.
Shanthi Appelö:
It is complicated. And it also is different based on which state you live in. So even donation laws differ from state to state. But going back to what we can do, because we understand that there’s a lot of waste. We can’t necessarily trust that once this date on our ham passes, we throw it away. Hopefully this can help some people. Domestic arguments out. I feel like we’ve all had that. “No, they should be thrown away. No, we should keep it.” But as a rule of thumb, the way that things are stored is very important. So refrigeration of course, inhibits the bacterial growth of a lot of harmful bacteria. And the colder that gets i.e. the freezer, the more we’re going to prevent that mold and bacteria from forming. So the way I like to think about it is if I were a bacteria, where would I like to live?
So I would want to live in a moist environment with some oxygen and some fat and sugar and things to feed off of, right? So those are things that are going to be the most likely to spoil and things that you want to pay extra attention to keeping. But things like your flour, sugar, a lot of those pantry staples, those are going to be fine possibly years after the expiration. So that’s something to think about. Another thing to consider too is plastic. Most plastic is gas permeable. So over time, even something in something that’s stored in plastic can be affected by its surroundings.
It is complicated. And it also is different based on which state you live in. So even donation laws differ from state to state. But going back to what we can do, because we understand that there’s a lot of waste. We can’t necessarily trust that once this date on our ham passes, we throw it away. Hopefully this can help some people. Domestic arguments out. I feel like we’ve all had that. “No, they should be thrown away. No, we should keep it.” But as a rule of thumb, the way that things are stored is very important. So refrigeration of course, inhibits the bacterial growth of a lot of harmful bacteria. And the colder that gets i.e. the freezer, the more we’re going to prevent that mold and bacteria from forming. So the way I like to think about it is if I were a bacteria, where would I like to live?
So I would want to live in a moist environment with some oxygen and some fat and sugar and things to feed off of, right? So those are things that are going to be the most likely to spoil and things that you want to pay extra attention to keeping. But things like your flour, sugar, a lot of those pantry staples, those are going to be fine possibly years after the expiration. So that’s something to think about. Another thing to consider too is plastic. Most plastic is gas permeable. So over time, even something in something that’s stored in plastic can be affected by its surroundings.
Chuck Gaidica:
Interesting. Versus a glass container or something?
Interesting. Versus a glass container or something?
Shanthi Appelö:
Right. So glass typically is going to last longer. And then finally metal is what’s going to be the safest. That’s why canned foods are so great.
Right. So glass typically is going to last longer. And then finally metal is what’s going to be the safest. That’s why canned foods are so great.
Chuck Gaidica:
And that canned food thing, it reminds me now that our kids are grown and they’ve got their own kids, we don’t buy like we used to. As somebody with a family of five children, our job was to go out and give peas a chance. It sounds like a 60s song. I think it was Give Peas a Chance. When we would buy peas, we’d fall for that. Buy 10 for $10. And so that we’ve got 10 cans of peas because we would use them. But I think looking back at our family history, I bet you we did get rid of some of those because it takes a minute to get through 10 cans of corn or something. So we’re being sensitized as consumers to overbuy, which can lead to over wasting.
And that canned food thing, it reminds me now that our kids are grown and they’ve got their own kids, we don’t buy like we used to. As somebody with a family of five children, our job was to go out and give peas a chance. It sounds like a 60s song. I think it was Give Peas a Chance. When we would buy peas, we’d fall for that. Buy 10 for $10. And so that we’ve got 10 cans of peas because we would use them. But I think looking back at our family history, I bet you we did get rid of some of those because it takes a minute to get through 10 cans of corn or something. So we’re being sensitized as consumers to overbuy, which can lead to over wasting.
Shanthi Appelö:
Absolutely. I think a good rule of thumb too, is to think twice. What are you going to use this for and why? I think meal planning and having a solid plan for the week ahead can reduce food waste because then you’re thinking, okay, is this actually going to be used? And you don’t end up throwing food away because throwing food away is so sad too. It’s so sad just to think about it.
Absolutely. I think a good rule of thumb too, is to think twice. What are you going to use this for and why? I think meal planning and having a solid plan for the week ahead can reduce food waste because then you’re thinking, okay, is this actually going to be used? And you don’t end up throwing food away because throwing food away is so sad too. It’s so sad just to think about it.
Chuck Gaidica:
But the other shift that’s happened to all Shanthi is that you can pick your big box kind of wholesale type store. When you go in you just want a can of whipped cream for that thing, and you have to come out with a 55 gallon drum. Because that’s the way, it’s like six boxes of raisin brand. So it’s just a hard thing to deal with when you’re trying to bring home the value for your family’s bottom line. And you know you’re going to use it eventually, but then you do stumble sometimes and you bought so much that it went bad. So I think we-
But the other shift that’s happened to all Shanthi is that you can pick your big box kind of wholesale type store. When you go in you just want a can of whipped cream for that thing, and you have to come out with a 55 gallon drum. Because that’s the way, it’s like six boxes of raisin brand. So it’s just a hard thing to deal with when you’re trying to bring home the value for your family’s bottom line. And you know you’re going to use it eventually, but then you do stumble sometimes and you bought so much that it went bad. So I think we-
Shanthi Appelö:
We got to find the balance.
We got to find the balance.
Chuck Gaidica:
Yeah. We’re getting turned in different directions now that we didn’t used to.
Yeah. We’re getting turned in different directions now that we didn’t used to.
Shanthi Appelö:
And it’s also important to think about, because I grew up with a family of four and we had certain behaviors as a family, and we had a membership to those places where you could buy in bulk. And then now I’m living with one other individual, and just that shift makes it not reasonable for us to have that kind of membership because we don’t need to buy in those amounts. So just thinking twice about even having memberships like that, if it’s necessary or not.
And it’s also important to think about, because I grew up with a family of four and we had certain behaviors as a family, and we had a membership to those places where you could buy in bulk. And then now I’m living with one other individual, and just that shift makes it not reasonable for us to have that kind of membership because we don’t need to buy in those amounts. So just thinking twice about even having memberships like that, if it’s necessary or not.
Chuck Gaidica:
The phrase that my wife and I have adopted when the kids come in and they go, “You just have one can of blah, blah, blah in the pantry,” it’s like, it’s just in time delivery for us now. We just really go buy it. If we know it’s going to be in a recipe or something is in the pea soup in the crockpot or whatever it is, we try to do that. When you’re looking at food waste, so refrigeration is a big deal. You talked about bacteria, but there are still things we store. I am right now in the pantry in a dark place. So it could be potatoes, sweet potatoes, onions. Is our sniffer, is that the best line of defense that we walk in and we smell something’s kind of turning? Or what should we be looking for when it’s things that are not necessarily locked up in a can or in a container in the fridge?
The phrase that my wife and I have adopted when the kids come in and they go, “You just have one can of blah, blah, blah in the pantry,” it’s like, it’s just in time delivery for us now. We just really go buy it. If we know it’s going to be in a recipe or something is in the pea soup in the crockpot or whatever it is, we try to do that. When you’re looking at food waste, so refrigeration is a big deal. You talked about bacteria, but there are still things we store. I am right now in the pantry in a dark place. So it could be potatoes, sweet potatoes, onions. Is our sniffer, is that the best line of defense that we walk in and we smell something’s kind of turning? Or what should we be looking for when it’s things that are not necessarily locked up in a can or in a container in the fridge?
Shanthi Appelö:
So if the texture looks off, that’s definitely one thing that you want to look for, I know I mentioned that previously. You want to look for any color too that’s changed. So of course we know that mold sometimes will be green or blue, but it can also be white. So just using your eyes to determine that. My fiance’s colorblind so that’s my job around here. But there’s also a lot to storing things properly. We talked a little bit about that gas permeability and things, but there’s also gases in fruits and vegetables. So the two things to keep in mind here is that there are fruits and vegetables that produce this gas called ethylene, and then there’s also fruits and vegetables that are really sensitive to it. So ethylene gases is odorless colorless gas, and it triggers maturity in fruits and vegetables. So that means that it’s going to continue to ripen in the presence of that.
But for some fruits and vegetables, they can also just result in wilting in the presence of this gas. So whenever we’re storing things, we need to think about if they’re giving off this gas or not. So for example, bananas, melons, apples, tomatoes, avocados, those are going to give off a lot of this ethylene gas. So we don’t want to combine those in the same storage area as those that are sensitive. So for example, your broccoli, cucumbers, cauliflower, because those are either going to wilt, they’re going to turn a different color like yellow, or they’re just going to plain go bad. And that’s because of those ethylene gases. So I like to keep those separate. Leave the ones that are really sensitive in your crisper drawer where they can still have some ventilation, but then keep your things like apples and avocados and things like that in the fridge away from them.
So if the texture looks off, that’s definitely one thing that you want to look for, I know I mentioned that previously. You want to look for any color too that’s changed. So of course we know that mold sometimes will be green or blue, but it can also be white. So just using your eyes to determine that. My fiance’s colorblind so that’s my job around here. But there’s also a lot to storing things properly. We talked a little bit about that gas permeability and things, but there’s also gases in fruits and vegetables. So the two things to keep in mind here is that there are fruits and vegetables that produce this gas called ethylene, and then there’s also fruits and vegetables that are really sensitive to it. So ethylene gases is odorless colorless gas, and it triggers maturity in fruits and vegetables. So that means that it’s going to continue to ripen in the presence of that.
But for some fruits and vegetables, they can also just result in wilting in the presence of this gas. So whenever we’re storing things, we need to think about if they’re giving off this gas or not. So for example, bananas, melons, apples, tomatoes, avocados, those are going to give off a lot of this ethylene gas. So we don’t want to combine those in the same storage area as those that are sensitive. So for example, your broccoli, cucumbers, cauliflower, because those are either going to wilt, they’re going to turn a different color like yellow, or they’re just going to plain go bad. And that’s because of those ethylene gases. So I like to keep those separate. Leave the ones that are really sensitive in your crisper drawer where they can still have some ventilation, but then keep your things like apples and avocados and things like that in the fridge away from them.
Chuck Gaidica:
Yeah, that’s a good suggestion. So as we take a look at, and we’ve probably got a whole other segment down the road for how we could personally recycle in our backyards heading into spring, right, that we can compost. There are people who do that on it. My brother’s big on that up north. So we’ll get to that at some point, but wrap it up for us and start to give us the takeaway bullet points that we should be thinking about when it comes to literally opening up our cabinets and pantries and fridges today. What should we be looking for? And then you can calm our spirit and let us know what not to be worried about.
Yeah, that’s a good suggestion. So as we take a look at, and we’ve probably got a whole other segment down the road for how we could personally recycle in our backyards heading into spring, right, that we can compost. There are people who do that on it. My brother’s big on that up north. So we’ll get to that at some point, but wrap it up for us and start to give us the takeaway bullet points that we should be thinking about when it comes to literally opening up our cabinets and pantries and fridges today. What should we be looking for? And then you can calm our spirit and let us know what not to be worried about.
Shanthi Appelö:
Yeah, so don’t be worried too much about your pantry staples, like your baking supplies. When it comes to your fridge, generally your salad dressings and things like that are going to last a few months longer. Vacuum sealing your food can extensively elongate the shelf life, especially in your freezer. So if your frozen meat and veggies last about six months to a year, vacuum sealing them can make that two to three years. And that’s because it prevents moisture from leaving. And you’re also preventing moisture from getting in and making it freezer damaged. Making the most of your herbs. You can roll them in paper towel and then put them in a zipped bag and remove the air and that’ll make them last longer. And then finally, just put things in the front of the fridge that you want to make sure that you use. So out of sight out of mind is a big phrase here, because if it’s in the back of your fridge, you’re likely not going to see it and it might go to waste.
Yeah, so don’t be worried too much about your pantry staples, like your baking supplies. When it comes to your fridge, generally your salad dressings and things like that are going to last a few months longer. Vacuum sealing your food can extensively elongate the shelf life, especially in your freezer. So if your frozen meat and veggies last about six months to a year, vacuum sealing them can make that two to three years. And that’s because it prevents moisture from leaving. And you’re also preventing moisture from getting in and making it freezer damaged. Making the most of your herbs. You can roll them in paper towel and then put them in a zipped bag and remove the air and that’ll make them last longer. And then finally, just put things in the front of the fridge that you want to make sure that you use. So out of sight out of mind is a big phrase here, because if it’s in the back of your fridge, you’re likely not going to see it and it might go to waste.
Chuck Gaidica:
And even though you’ve advised us and for good reason not to worry as much about the expiration dates, do you suggest the same thing in the pantry? If I’ve got three cans of corn, move the ones forward that have the earliest date, is that just a good way to keep that just in time assembly line going?
And even though you’ve advised us and for good reason not to worry as much about the expiration dates, do you suggest the same thing in the pantry? If I’ve got three cans of corn, move the ones forward that have the earliest date, is that just a good way to keep that just in time assembly line going?
Shanthi Appelö:
Yeah, yeah, definitely. That’s a good way to look at it. And while we don’t want to pay attention too much to expiration dates and things like that, when you go to the store, of course it’s the best idea to choose the ones that have the latest date, right?
Yeah, yeah, definitely. That’s a good way to look at it. And while we don’t want to pay attention too much to expiration dates and things like that, when you go to the store, of course it’s the best idea to choose the ones that have the latest date, right?
Chuck Gaidica:
Yeah. It works for milk all the time because every once in a while that sneaks in, where somebody snuck in one that expired yesterday.
Well, Shanthi, it’s good to see you as always. Thanks for all the good stuff.
Yeah. It works for milk all the time because every once in a while that sneaks in, where somebody snuck in one that expired yesterday.
Well, Shanthi, it’s good to see you as always. Thanks for all the good stuff.
Shanthi Appelö:
Thanks so much, Chuck. We’ll see you next time.
Thanks so much, Chuck. We’ll see you next time.
Chuck Gaidica:
Oh, you’re very welcome. And we want to Thanks Shanthi, and Shanthi, by the way, is a registered dietitian, a health and wellness spokesperson for Blue Cross Blue Shield of Michigan. And she’s got an extensive background, Bachelor of Science and Nutrition, so she’s forgotten more than we know about this topic. And so we appreciate all that you gave us today, and we appreciate you being here as well. Thanks for listening to A Healthier Michigan podcast. It’s brought to you by Blue Cross Blue Shield of Michigan.
If you like the show and you want to know more, check us out online at ahealthiermichigan.org/podcast. You can also leave us reviews, ratings on Apple Podcast or Spotify, and you can follow us on Facebook or Instagram or Twitter. If you want new episodes, old episodes, you can get them for your smartphone, tablet. Be sure to subscribe to us on Apple Podcast, Spotify, or your favorite podcast app. I’m Chuck Gaidica. Be well.
Oh, you’re very welcome. And we want to Thanks Shanthi, and Shanthi, by the way, is a registered dietitian, a health and wellness spokesperson for Blue Cross Blue Shield of Michigan. And she’s got an extensive background, Bachelor of Science and Nutrition, so she’s forgotten more than we know about this topic. And so we appreciate all that you gave us today, and we appreciate you being here as well. Thanks for listening to A Healthier Michigan podcast. It’s brought to you by Blue Cross Blue Shield of Michigan.
If you like the show and you want to know more, check us out online at ahealthiermichigan.org/podcast. You can also leave us reviews, ratings on Apple Podcast or Spotify, and you can follow us on Facebook or Instagram or Twitter. If you want new episodes, old episodes, you can get them for your smartphone, tablet. Be sure to subscribe to us on Apple Podcast, Spotify, or your favorite podcast app. I’m Chuck Gaidica. Be well.
