Judy Dodd, MS, RD, LDN, Giant Eagle^® Corporate Nutritionist

There’s something about spring that brings the notion of starting fresh and your kitchen is a good place to start! Pull out your shopping list (because you are likely to have some items you have to replace. Another handy item might be a magnifying glass to check out the small print on the “use by” dates. A garbage and recycling bin for containers are essential. Now, let’s get to it!

• Start in the refrigerator. Check the dates on the accumulation of condiments, sauces and dressings left over from past holidays (or last’s year’s barbeque season). Yes, jars of mayonnaise and salad dressings have dates where they should be used or tossed. Are they safe to use….? That’s not the point, why would you want to take the chance and why would you want to add something that doesn’t enhance your eating pleasure?
• The cheese drawer is another place to check. Unless the cheese has the expected mold (like blue cheese), those spots of blue and green make the cheese a candidate for the garbage. Forget the notion you can trim away the mold since it is likely to have spread into the interior.
• The freezer deserves a look since food pushed to the back or badly wrapped is likely to now be more like a ice ball than an edible item. Remember that in this age of frost free freezers, there is “melting” that goes on that affects food that touches the sides or is wrapped loosely. Frost or ice crystals on the food is the result. This means loss of liquid and juiciness, flavor and yes…nutrients. Time to use or toss.
• The spice rack is the next destination. Yes these age, and not gracefully. A general rule is 1 year for herbs and ground spices, 2 years for whole spices. If your spices are stored in a hot or moist area (like over a range), they age more quickly. Check by rubbing a small amount in your hand. If the aroma is fresh and rich, it is ok. But if it takes some work to get an aroma, why would you want to add the equivalent of grass to your food. Toss and replace! And while you are at it, move the spices and herbs to a better spot of the kitchen!
• The pantry may reveal some other aging foods that need to be used or tossed. In this day of “natural” and no preservatives or trans fats, foods have a shorter shelf life. That extra bag of chips you bought for the holidays may be on their way to smelling like rancid fats. Cereal and crackers fall into the same category. Some canned and bottled items have use by dates also. Quality, flavor and nutrition are altered by age…not enhanced.

Happy Spring.

Want more ideas? Contact Nutrition@gianteagle.com.

Important Physician Advice Disclaimer: The content provided by Giant Eagle^®, including but not limited to, Web site, recipe and health information is for educational purposes only. This content is not intended as a substitute for professional medical advice, diagnosis or treatment.

Consult your physician for professional guidance before changing or undertaking a new diet program. Advance consultation with your physician is particularly important if you are under the age of 18, pregnant, nursing, or have health problems.

April 2011