Food Expiration Dates Mean Almost Nothing

Pop quiz: you grab a jar of mayonnaise from the back of the fridge and notice that its "best by" date was yesterday. Do you throw it out, or use it on your sandwich? Good news: you're safe to use it. The "best by" date has almost nothing to do with how safe it is to consume, and, if stored properly, most condiments last for months after that date. As a general rule, a product's "use by" date is when the manufacturer thinks it might be unsafe to eat, its "best by" date is when they think the product's quality has deteriorated to a point that's no longer appealing, and its "sell by" date is to give stores a guideline for when to rotate their inventory. But because the US has no federal standards for expiration dates, even these definitions are murky. Different states and industry groups have their own regulations for how to label expiration dates, which is why you might see multiple dates on a single product. But even if there were a single standard, expiration dates are rarely a good way to know if food is safe to eat. Expiration dates are all about how long it would take for a foodborne pathogen to multiply to levels that would make you sick, but according to a 2004 paper in the Journal of Food Protection, most pathogens don't really care how long food has been in the fridge. What's more, unexpired dates can also mislead you into thinking food is safe to eat when improper handling and storage could have already made it unsafe. In the end, use your own best judgment: if something smells or tastes off, bulges or molds, or has been out of the fridge for more than two hours, throw it out. Otherwise, follow the guidelines in the accompanying video. We've also collected some other awesome videos on this topic. Watch them now to learn more.

Source: https://curiosity.com

Eat Fruits And Veggies To Boost Your Happiness

It's common knowledge that fruits and vegetables are vital parts of a nutritious diet. Recent research shows strong evidence that eating fruits and veggies provides even more positive benefits than just for your physical health. Reported in July 2016, researchers at the University of Warwick found evidence that eating fruits and vegetables is associated with a substantial increase in happiness levels. In the study, happiness increased for each extra daily portion of fruit and vegetables up to eight portions per day. This was one of the first major scientific attempts to look at the link between eating fruits and vegetables and positive psychological effects. Some researchers believe there is a link between optimism and blood levels of carotenoid, which is present in many fruits and vegetables, although more research is needed. We've collected some awesome videos on this topic. Watch them now to learn more.

Source: https://curiosity.com

Why Mayonnaise Probably Won't Give You Food Poisoning

Everybody knows not to eat potato salad left out after a picnic or a mayo-slathered sandwich that's been in a lunch bag too long. And while these foods certainly have the potential to make you sick, the mayonnaise they contain is almost guaranteed not to be the reason.
At its most basic, mayonnaise is a combination of oil, egg yolks, and vinegar or lemon juice. Those last two ingredients are the key to why claims that mayo causes food poisoning are almost entirely unfounded: the condiment's high acid content protects it against spoiling. Indeed, multiple studies in the Journal of Food Protection have found that mayonnaise actually decreases the growth of bacteria like salmonella and staphylococcus, which means adding mayonnaise to food will in fact reduce the risk that the other ingredients could make you sick. Bust this and other food myths with the video below.

Source:  https://curiosity.com

The Potential Dangers Of Taking Medicine With Grapefruit Juice

Grapefruit is a great source of vitamin C and potassium, and can be a good boost to a healthy life. But many medications come with specific warnings against taking them with grapefruit juice. What's the deal? Apparently, grapefruit juice makes medication work a little too well.
An organic compound in grapefruit called furanocoumarin interferes with the CYP3A4 enzyme in the small intestine, which helps the body metabolize, or break down, drugs. This little interference may cause your body to absorb more of certain medications than it is meant to, including some drugs for high cholesterol, high blood pressure, and anxiety. Usually, a safe dosage of a medication contains more of the drug than your body will actually absorb. But when grapefruit juice enters the picture, the drug may be absorbed in greater amounts, and might stay in your body longer than is safe. Long story short: stay away from grapefruit juice when taking meds, just in case. For more of the science behind this weird phenomenon, watch the video below.

Source: https://curiosity.com

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This document was last updated on September 20, 2016

Carrots weren't always orange - មើមការ៉ុតកាលដើមឡើយមិនមែនមានពណ៌ទឹកក្រូចដូចសព្វថ្ងៃទេ

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It's easy to think of fruits and vegetables as natural and unchanging, looking and tasting the same today as they did centuries ago. But in fact, almost every plant we eat today has been changed by human cultivation. The carrot is a perfect example.

Before being cultivated as the plump, juicy orange veggies we know today, wild carrots were thin, white, and only used for medicinal purposes. In the last few centuries BCE, humans began domesticating this wild variety into a plumper white root that was commonly confused with the parsnip. As carrot cultivation became more widespread, the vegetables began changing from white to bright yellow and deep purple. Carrots stayed this color for thousands of years. Around the 16th century, the Dutch began developing an orange variety from yellow carrots. Though a common story says that the Dutch created orange carrots to honor their royal family, the House of Orange, there's little historical evidence to back this up. What's more likely is that the new orange variety was tastier than yellow or purple versions, and gained its popularity that way. Explore the science of agriculture with the videos below.

យើងតែងតែគិតថាបន្លែហើយនឹងផ្លែឈើដែលយើងទទួលទានសព្វថ្ងៃនេះគឺជារបស់ធម្មជាតិដោយមិនមានការផ្លាស់ប្តូរអ្វីឡើយសូម្បីតែរសជាតិរបស់ពួកវា។តែអ្វីដែលជាការពិតរាល់ដំណាំហូបផ្លែភាគច្រើនដែលយើងបរិភោគគឺត្រូវបានអភិវឌ្ឍទាំងរស់ជាតិហើយហ្នឹងរូបរាងដោយស្នាដៃមនុស្សតាំងពីសតវត្សមុនៗមកម្ល៉េះ។​ មើមការ៉ុតគឺជាឧទាហរណ៍ដ៏ល្អបំផុត។​ មើមការ៉ុតដំបូងឡើយមុននឹងយកមកផ្សាំឲ្យមានរាងមូលទ្រវែងហើយថែមទាំងមានទឹកដមពណ៌ទឹកក្រូចដូចរាល់ថ្ងៃមានរាងស្តើងពណ៌សហើយប្រើសម្រាប់តែមុខងារវេជ្ជសាស្ត្រតែប៉ុណ្ណោះ។​ នៅរយះពេលពីរបីសតវត្សចុងក្រោយមុនគ្រិស្តសករាជនេះមនុស្សយើងបានយកវាមកដាំដោយផ្សាំឬសវាឲ្យមានរាងមូលទ្រវែងដែលប្រហាក់ប្រហែលនឹងមើមស្ពៃព្រោះកាលនោះវាមានពណ៌សដូចគ្នា។​ដំណាំការ៉ុតត្រូវបាទទួលបានការចាប់អារម្មណពីមនុស្សកាន់តែច្រើនទៅៗហើយក៏មានការវិវឌ្ឍពីពណ៌សភ្លឺទៅពណ៌លឿងភ្លឺនិងពណ៌ស្វាយក្រម៉ៅដោយពណ៌ទាំងពីរនេះស្ថិតនៅជាមួយវាមិនក្រោមមួយពាន់ឆ្នាំទេ។​ ក្នុងរវាងសតវត្សទី១៦នៃគ្រិស្តសករាជក្រុមជនជាតិDutchបច្ចុប្បន្នជនជាតិហូឡង់បានកែប្រែមើមរបស់វាទៅជាពណ៌ទឹកក្រូច។​ អ្វីដែលពិសេសជាងនេះទៅទៀតគឺមើមការ៉ុតដែលមានពណ៌ទឹកក្រូចមានរសជាតិឆ្ញាញ់ជាងមើមដែលមានពណ៌លឿងនិងពណ៌ស្វាយព្រមទាំងត្រូវគេស្គាល់កាន់តែច្រើនតាមរយះពណ៌ថ្មីនេះដែរ។
ខ្ញុំក៏មានវីដេអូមួយដើម្បីបង្ហាញអ្នកទាំងអស់គ្នា។

Source: https://curiosity.com/