Nutripro – Health And Sports Nutrition

Never heard of these foods? Scared to try ‘em? Don’t be — they’re GREAT! Get the lowdown on these no-guilt finds.

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As anyone who’s ever cleaned up after a dinner party knows, Americans waste a lot of food. In addition to the fruit, vegetables, and other items that go bad in our own kitchens, farmers and grocery stores toss unused goods as well. According to Jonathan Bloom, author of American Wasteland, it adds up to at least 160 billion pounds of wasted food each year. The problem is considered so serious that food industry groups have launched an initiative to reduce the amount of food that ends up in landfills while increasing the amount that goes to food banks.

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Back in college, when “cooking” at home involved two ingredients—milk and cereal—the sniff test was all you needed to know about when your food spoiled. If the milk smelled bad, you dumped it (and substituted beer). End of story.

Tags: "cooking" at home, 18 aisles, Back in college, Best If Used By / Best Before, brown rice, Camembert, cheese, chief science officer of a Chicago-based food research firm, cornstarch, crumbled. Brie, expiration date, Expires On, federal government, Food and Drug Administration, food research organizations, food spoiled, global group of food scientists, grocery store's, high oil content, honey, How to Decipher Dates, Institute of Food Technologists (IFT), Kantha Shelke, mayonnaise, Meat, milk and cereal, milk smelled, mustard, Pasta Sauce, peanut butter, Ph.D., quality and flavor, Salt, semi-soft cheese, smell rancid, Spoiled Food: Can You Trust Your Nose?, spokesperson for IFT, substituted beer, sugar, The 10 Riskiest Foods, The Best Temp for Your Fridge, Use By