Can’t you eat expired food? 15 types that are still edible!

expired food

Foods you can still eat after the sell-by date

There is a common perception that as long as food is consumed within its sell-by date, it should be safe to eat. But is this really true? Have you ever opened your kitchen cupboard and found pasta, tinned food or other items past their sell-by date and ended up throwing them away because of this belief? Is it possible that this mindset leads to excessive food waste?

Medical experts point out that expiration dates actually refer to the “use by” or “best by” date, and don’t necessarily mean that the food will spoil immediately after that time. Food safety experts have identified 15 types of food, including canned goods, bread and dried pasta, that can be eaten after their sell-by date if stored properly.

Food safety experts explain that the term ‘sell-by date’ refers to the final date by which a commercially packaged food product can maintain its quality under specific storage conditions. This date is set to ensure the efficacy and safety of the food when consumed. However, it is important to note that only food that has been produced, transported and stored in an appropriate environment within its use-by date is safe for consumption. Caution should still be exercised if the packaging is damaged, the food labelling is unclear, or proper storage measures are not taken after purchase.

What is “Expiration date” or “Expiry date.”

How is the “sell by” date of food products determined?

The ‘use-by’ date is set by manufacturers based on a wide range of data to provide a suggested range of dates for consumption under appropriate storage conditions. The purpose of this is to ensure the efficacy and safety of the food product. However, it is important to note that the use-by date is only a guideline and does not necessarily mean that the food is unsafe to consume once it has passed this date.

Foods you can still eat after the sell-by date

“15 types of food that can still be consumed after their expiration date”

“15 types of food that can still be consumed after their expiration date” are as follows:

  1. Canned goods: If stored in a dry environment, with no dents or rust on the can, they can be eaten up to 4 years past the expiration date.
  2. Cheese: It can still be consumed even after 1 month past the expiration date.
  3. Breakfast cereal: If the package is unopened, it can be consumed up to 6 months past the expiration date.
  4. Eggs: If they sink in water, they are safe to eat; if they float, they should be discarded.
  5. Frozen food: Due to low-temperature storage and dehydration through freezing, frozen food can still be eaten even if it has passed its expiration date.
  6. Cookies: If they don’t have an off smell or turn into crumbs, they can still be consumed.
  7. Cream: Put it in the freezer just before the expiration date to extend its freshness.
  8. Bread: Keeping it in the freezer will keep it fresh even after the expiration date.
  9. Packaged mixed vegetables: As long as they haven’t become mushy, they can be consumed after the expiration date.
  10. Cake Mix: Cake mixes are convenient for making desserts without the need to bake from scratch. If you have extra cake mix from a sale and it’s past the expiration date on the box, don’t discard it. You can still use it safely for four to five months after the expiry date if stored in a cool, dry place. Want to try something new? Check out these stunning cake recipes to bake this spring.
  11. Applesauce: Unopened jars of unrefrigerated applesauce can be safely consumed up to 18 months after the best before date if stored in a cool, dark pantry. For opened jars in the fridge, freeze the applesauce in ice cube trays and store the frozen cubes in an airtight container for future baking projects.
  12. Dried noodles: In a completely dried state, they can be kept for up to 3 years.
  13. Hard Cheeses :Hard cheeses like cheddar and Parmesan can still be eaten if mold has formed. Simply remove any moldy parts before using, whether it’s for mac and cheese or pasta topping. Typically, hard cheeses are safe to eat up to a month after the expiration date.
  14. Bread The best by date on fresh bread is meant for storing it on the counter. As long as there’s no mold, it’s safe to use for sandwiches or French toast. To extend its shelf life, store bread in the fridge (up to two weeks) or freeze it. Discover some magical methods to revive stale food.
  15. Butter Before it expires, freeze butter to extend its freshness. Once thawed, it’s best to use it all at once. If you have leftover butter, save it for your next baking project.

How long can food be kept?

Dried, vacuum-sealed and sterilised foods are less likely to spoil, but that doesn’t mean they never will. Once they have passed their ‘sell-by’ or ‘use-by’ date, their nutritional value and taste can deteriorate. Therefore, expired food can still be consumed, but it is advisable to use it as soon as possible to ensure the best quality.

“Expiration date doesn’t mean food is spoiled” – EU advocates for “zero waste.”

The European Union has launched a ‘Zero Food Waste’ movement, proposing to remove sell-by dates from the packaging of dry foods such as rice, pasta and coffee powder. This is to reduce food waste caused by people throwing away food when they see it has expired. The practice has already been introduced by the UK’s largest supermarket chain, Tesco.

This has sparked debate among food experts, with supporters pointing out that labels on dry foods indicate the ‘best before’ date, meaning that consuming the product before this date ensures the best flavour. Eating past this date does not necessarily mean that the food has gone off, but that it may not be as fresh.

How long can food be stored?

This depends on the storage method and the type of food.

Food safety experts believe that dry foods, vacuum-sealed foods and sterilised foods are less likely to spoil, but that doesn’t mean they will never spoil. If dry goods get damp, vacuum-sealed tins bulge, or food is contaminated with bacteria, it is not advisable to eat it, even if it has not reached its sell-by date.

The incidence of 14 types of Cancer among young people has increased! 7 small dietary changes, Cancer cells do not take you as a target

Nutrition guidelines
Nutrition guidelines

In recent years, many celebrities have died prematurely due to cancer. Many people used to think that serious illnesses such as cancer are diseases that belong to older people, but according to a worldwide study, the proportion of people under the age of 50 suffering from cancer is increasing, including breast cancer, kidney cancer, liver cancer, pancreatic cancer, prostate cancer and 14 other types of cancer have a tendency to develop early.

According to the International Agency for Research on Cancer (IARC), an agency of the WHO, there is a tendency to increase the number of early-onset cancers among people under the age of 50. The research team found that 14 cancers, including breast, endometrial, colon, stomach, bile duct, gallbladder, head and neck, kidney, liver, pancreas, esophagus, prostate, bone marrow, and thyroid cancers, have a tendency to increase in the cancer registry records of 44 countries.

For example, colorectal cancer, which has the third highest mortality rate, has increased by 2% annually in the United States, Australia, Canada, France, and Japan, 3% in the United Kingdom, and 5% in Korea. Shuji Ogino, a professor of pathology at Harvard University, explained that although the increase may seem small, the rising trend of cancer becoming younger can be imagined as inflation, and although the annual increase is only 2%, there will be a huge change in 10 or 20 years.

Interestingly, the study also found that “the later the birth, the higher the risk of cancer”. For example, people born in the 1960s had a higher risk of cancer before the age of 50 than those born in the 1950s, and the team expects this trend to gradually increase in later generations, probably because of risk factors associated with exposure at younger ages.

In addition to medical advances, the rising trend of cancer in young people is related to lifestyle and diet

Shuji Ogino said that although some cancers, such as thyroid cancer, are on the rise, partly due to medical advances that make it easier to detect cancer, this does not fully explain the trend. The increase in early-onset cancer is also associated with a number of unhealthy risk factors, including shift work, lack of sleep, smoking and drinking habits, as well as obesity, physical inactivity, diabetes, a diet of red meat and excess sugar, and environmental pollution.

Among these, diet is probably one of the most important parts of the population to focus on. Tomotaka Ugai, a pathology researcher at Harvard University and lead author of the study, noted that of the 14 types of cancer on the rise, eight are related to the digestive system. The food we eat feeds the microbes in our intestines, and diet directly affects the composition of the intestinal flora, which ultimately leads to changes in the flora that affect disease risk.

Many studies have pointed out that cancer-causing mechanisms are related to intestinal bacteria. Once the number and variety of normal microorganisms that coexist peacefully in the human intestine are reduced, they are likely to be replaced by pathogenic pathogens, which can cause many diseases, including cancer.

7 dietary tips to avoid cancer in the body, exercise and sleep habits should be noted

Therefore, in order to avoid accumulating cancer-causing risk factors in the body, cancer prevention should start at a young age. According to the health education data of Kuandu Hospital, the processed red meat, fried and deep-fried food, as well as delicate cakes, desserts and other delicacies that are commonly eaten will greatly increase the chance of breast cancer and colorectal cancer. In order to prevent cancer, there are important points to note in the diet.

  1. Adequate daily intake of fruits and vegetables: 5 servings of fruits and vegetables daily, or 7 servings (4 servings of vegetables and 3 servings of fruits) for those with a family history of cancer. Through a variety of nutrients and phytochemicals can hinder the development of cancer.
  2. Increase roughage to avoid refinement: use brown rice, germ rice, cereal and white rice.
  3. Healthy cooking: less oil, less salt, less sugar, mainly boiled, steamed, braised and chilled.
  4. Control the intake of red meat: chicken, deep-sea fish, seafood and other white meat instead of red meat.
  5. Eat more fresh food: eat less food with additives and less processed drinks.
  6. Avoid processed beverages: drink less sugary drinks and moderate alcohol consumption.
  7. Balanced diet: maintain a balanced nutrition.

In addition to diet, lifestyle habits are also very important. To avoid cancer at a young age, it may be more effective to exercise than to spend money on increasing the frequency of health checkups and conducting high-level examinations. Studies have found that exercise can activate the body’s T cells and reduce fat accumulation. Although it does not mean that regular exercise will definitely prevent cancer, without exercise, cancer will be more likely to appear in the body.

Doctors suggest that you should exercise for 30 minutes a day to avoid obesity and to increase metabolism and eliminate apoptotic cells. In addition, you should also avoid staying up late, day and night, and maintain normal work and rest.

Expert warning: many people do not know how to eat eggs – fatally dangerous!

how to eat eggs

The key 2 actions before boiling eggs “the reverse order of fear of injury”

Many people like the taste of semi-cooked eggs, and some people like to eat hot pot with raw eggs to enjoy, but beware! If the eggs are not cleaned before cooking, the eggshell may have pathogenic bacteria such as Salmonella, which can cause acute enteritis gastroenteritis if eaten, and can be fatal; and if the eggs are cleaned, do not put them in the refrigerator again, otherwise it will increase the possibility of microbial invasion.

Experts remind that eggs must be washed before cooking, and the cooking method must be cooked until fully cooked, in order not to have health and safety concerns.

According to a survey on egg purchasing behavior conducted by the Food and Nutrition Center in 2022, 36% of people often eat semi-cooked eggs and 1% of people eat raw eggs.
Worse still, an even higher percentage (55%) of people who eat semi-cooked or raw eggs do not wash their eggs before cooking, which is a concern for health and safety.

The director of the Food and Nutrition Center said that the surface of the egg shell is easily contaminated with E. coli and Salmonella due to chicken droppings. If the surface of the egg is not cleaned before the egg is beaten, the egg shell and the edible egg will come into contact with each other causing pathogenic bacteria contamination.

To kill Salmonella, the cooking temperature must be 71°C. Salmonella can be avoided by “washing before cooking + fully cooked”.

What should I be aware of when eating eggs? Cholesterol? Or salmonella?

Many people think that eating eggs requires attention to high cholesterol, but in fact, moderate intake of eggs does not cause a burden on the body!

Elevated cholesterol mostly comes from saturated fat (such as pancetta, cream, ice cream), but should pay more attention to eggs “wash before cooking + fully cooked” to avoid eating salmonella!

However, special attention should be paid to avoid washing the eggs with water and then refrigerating them, which may damage the “protective film” due to humidity, not only failing to eliminate Salmonella, but also increasing the possibility of disease-causing microorganisms invading the eggs, so they should be washed before cooking.

Lecithin is used as a blood scavenger to remove bad cholesterol, and choline is used to synthesize acetylcholine, an important neurotransmitter that helps the brain to remember and learn.

Last but not least, she reminds us again that we must wash and fully cook our eggs before cooking in order to enjoy eggs safely, comfortably and healthily.

Fresh milk, long-life milk which is good?

Fresh milk, long-life milk which is good?

Fresh milk, long-life milk which is good?
Fresh milk, long-life milk which is good?


Fresh milk, long-life milk which is good? Experts explain: the difference in the way different processes

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What is the difference in nutritional value between fresh milk and long-life milk?

Fresh milk, milk powder, milk powder, which is the best milk product nutritional composition? It is recommended that adults drink 480 c.c. of milk daily to replenish calcium and related nutrients.

The nutritional composition of fresh milk and milk for life is the same and both do not contain preservatives

In terms of price, milk is cheaper than fresh milk, but many people think that the preservatives are added to milk so that it can last longer than fresh milk, so they would rather buy the more expensive fresh milk.

Many consumers wonder why fresh milk is made from raw milk or fresh milk, and why fresh milk needs to be refrigerated, while shelf-stable milk can be kept at room temperature for a longer period of time.

The difference between the two is in the sterilization, filling and packaging methods, not the addition of preservatives. According to the “Scope and Limits of Use and Specifications of Food Additives”, preservatives are not allowed to be added to fresh milk and milk for long term.

Different sterilization methods, but no superiority or inferiority

what is long life milk

Fresh milk is milk made from raw milk, packaged and frozen for drinking after heating and sterilization.

The nutritional value of fresh milk and milk for long term use is comparable, so you can choose according to your personal preference.

As for the product of raw milk or fresh milk, it can be stored at room temperature after sterilization. There are two types of sterilization methods, one is ultra-high temperature instant sterilization with aseptic processing and packaging technology, and the other is high temperature and high pressure sterilization method.

Both of these heating methods can effectively kill all microorganisms and their spores, and the package is an airtight container, so it can be stored at room temperature for several months.

Fresh milk tastes better and smells better, so it is more acceptable to the public, but the price is significantly higher than the shelf-stable milk. Regardless of the type of dairy product, it is recommended to have 2 cups a day (1 cup 240 c.c.).

Which is more nutritious, milk or fresh milk? No preservatives and no ice?

Many parents ask Dr. Wiley, “Why does fresh milk need to be refrigerated, but not the milk? Is it because of the preservatives added to the milk? In fact, it is a very common misconception that preservatives are added to milk. The way preserved milk is sterilized is different from fresh milk, and the way it is stored is also different.

For parents who want to provide their children with the calcium nutrition they need to grow up, in addition to commercially available fresh milk, Dr. Wiley also suggests that high-calcium, shelf-stable milk drinks are an easy and convenient alternative to fresh milk. In particular, milk beverages with calcium and other essential nutrients can be a good and healthy choice for children.

Doctors recommend that elementary school students can drink high-calcium cow’s milk daily, which has vitamin D, calcium, probiotics, lutein and other nutrients, which is not only portable, tasty and healthy!

The key is that the sterilization method is different from that of fresh milk.
The so-called “preserved milk” (quality in accordance with national standard CNS13292) refers to dairy products made from raw milk or fresh milk, which are sterilized by high pressure or high temperature, and packaged in sterile containers for consumption, and can be stored at room temperature.

The reason why it does not need to be refrigerated like fresh milk is that it is made from raw milk and the heat-resistant spores that cannot be completely killed during the sterilization process of fresh milk are almost completely eliminated by the “ultra-high temperature instantaneous sterilization method”. It only needs to be stored at room temperature, not in the refrigerator.

Aseptic Filled Packaging

Aseptic filling is used, and multiple layers of aluminum foil are applied to the paper container to block light and air, so it can be kept sterile even at room temperature.
Refrigerated fresh milk: The fresh milk is not packaged in aseptic packaging, and is packed in regular cartons, so it needs to be refrigerated to avoid the increase of bacteria.
Although fresh milk is made from raw milk as well as preserved milk, the fresh milk sterilization method cannot completely kill the heat-resistant spores of the bacteria in raw milk, so it must be refrigerated throughout the whole process, and the shelf life is only about 10 days.

However, the preservation period of fresh milk is only about 10 days.

However, some people like to freeze both the milk and the fresh milk in the freezer because they think it tastes better when it is frozen.

Who has the highest nutritional value, the milk or the fresh milk? Doctors: The calcium content of the milk is comparable to that of fresh milk.
Parents let their children drink milk beverages, such as milk and fresh milk, most of them are to let children take in calcium and protein and other nutrients. However, because of the use of ultra-high temperature instant sterilization of milk, some parents may be concerned that the milk through the high temperature sterilization process, whether the nutrition will also be eliminated together? Will the calcium content of the milk be as high as that of fresh milk?

In fact, the nutritional value of cow’s milk and fresh milk are similar. Among all the nutrients, calcium in milk is a relatively heat-resistant nutrient. Therefore, milk that has undergone instantaneous sterilization at high temperatures will still have the same amount of calcium as fresh milk and will not lose calcium due to the sterilization process.

In addition to calcium, the nutrients in raw milk, such as protein, fat, and carbohydrates, are also retained through the high-temperature sterilization process, so there is no need to worry about the loss of nutrients in the milk. According to the Food and Drug Administration’s Nutrition Facts database, the nutritional value of raw milk is similar to that of fresh milk. In addition, it is easy to store the milk without ice, so it is more convenient than fresh milk.

Drinking milk for calcium is not enough! Calcium deficiency is common in children, and several nutrients should not be ignored

From school children to adults, it is surprising that almost all have an important nutrient intake problem, this nutrient is “calcium”. Many parents can’t believe it, thinking that they give their children milk and fresh milk every day, so they should get enough calcium, right? In fact, the amount of calcium intake in the general diet is still not enough.

Calcium is the main component of the body’s bones and teeth, and insufficient intake will cause poor bone growth in children. In addition to calcium, vitamin D and protein, which are related to growth and development, are also nutrients that doctors recommend that parents should not ignore when supplementing their children’s nutrition.