Travelling up north, I saw that already there are some outdoor markets selling local fruits and vegetables and these will get better and better as the summer heats up. It’s a great time to eat locally when there is so much choice available.

Now, I don’t want to spoil the pleasure of all this wonderful food, but I do want to give you a reminder that there are a few things to pay attention to so that you’ll get all the goodness when you eat these foods.

There are a lot of choices to make, and it’s fun to come home with bags full of produce. When it comes to storage, here are some tips:

Different fruits and vegetables require different temperature and humidity levels for best storage.

- Store at room temperature: Bananas, onions, potatoes, sweet potatoes, garlic, tomatoes, winter rutabagas, mature potatoes.

All these foods should be stored in a clean, dry, well-ventilated place, away from direct sunlight and away from areas where meat, fish and poultry are prepared.

- Keep at room temperature until ripe and then store in the refrigerator: Kiwis, nectarines, peaches, pears, plums, apricots, avocado , melons, mango, papaya.

Most other fruits and vegetables are best stored in a clean refrigerator at a temperature of 40 F/4 C or below.

These include apples, artichokes, asparagus, beans, beets, blueberries, broccoli, Brussel sprouts, cabbage, carrots, cauliflower, celery, cherries, sweet corn, cranberries, cucumbers, eggplant, grapes, leeks, greens, mushrooms, green onions, parsnips, peas, peppers, pineapple, radishes, raspberries, rhubarb, strawberries, citrus fruit, turnips.

Use the crisper drawer in your refrigerator to store whole produce. If possible, use separate drawers for fruits and vegetables.

Fresh fruits and vegetables can become contaminated with harmful bacteria when they come into contact with unprocessed food items, such as meat or poultry and their juices. So, separate fresh fruits and vegetables from unprocessed or raw food items in order to avoid cross contamination.

Before and after handling produce, wash your hands.

Wash fruits and vegetables just before you use them, not when you bring them home. Washing produce before you store it can cause it to spoil faster.

Thoroughly wash under clean, running water just before preparing or eating.

Don’t use soap or detergent because it can get into produce. Rub briskly with a clean brush or hands to clean the surface.

Dry with a clean cloth or paper towel. Moisture left on fruits and vegetables helps bacteria grow.

Try to purchase produce that is not bruised or damaged. If you find some in your bag, cut away any of the bruised and damaged areas and clean your knife after you do so.

Wash the surface of produce with firm surfaces, such as oranges, grapefruits, potatoes and melon, with a clean brush before you peel or cut into it.

Refrigerate (i.e., less than 5 C or 41 F) fresh fruits and vegetables within two hours of peeling or cutting.

For more information on food safety, visit the web site of the Canadian Food Inspection Agency (CFIA) or The Canadian Partnership for Consumer Food Safety Education.

Water makes you feel healthy and comfortable
To keep your body functioning properly, and to maintain your health and feeling of well-being and comfort, your body requires a certain amount of water on a daily basis. By drinking the volume of water your body needs every day, you also significantly improve the ability of vitamins, nutrients, and even some medications to work effectively in your body. Drinking the right amount of water also reduces feelings of hunger and helps you to burn more calories on a daily basis. Health experts recommend drinking 15 times your body weight in milliliters (or half your body weight in ounces) of water every day. That means a 150-lb. person needs to consume approximately ten 230 ml (8 oz) glasses of water every day.

The importance of the quality of the water you drink
While drinking enough water is essential to your general well-being, drinking water that’s free from impurities and waterborne microorganisms is also vital to achieving a better, healthier lifestyle. To ensure that the water you and your family are drinking is fresh, clear, and clean, you need the quality of the eSpring Water Purifier.

The eSpring Water Purifier: the first of its kind
Most common water filters, usually found in pitcher and faucet-mounted systems, feature a single pressed-carbon filter that merely treats water as it passes through it. The eSpring Water Purifier is the first in-home system designed with a patented dual-technology cartridge. This dual function cartridge combines ultraviolet light with a proprietary carbon-block filter to effectively remove more than 140 contaminants - from lead and mercury to VOCs, pesticides, and disinfectant by-products. The eSpring Water Purifier was the first water purification system to be tested and certified by NSF International to meet NSF/ANSI Standards 42,53, and 55B.

Limited Time Offer! 0% Financing Check it out Click Here

Details

Order any combination of Atmosphere, eSpring, and/or iCook products for a total cost of $500 or more.

• Your credit card will be charged in six monthly installments. All taxes and delivery charges will be added to the first installment.
• Choose to have full PV/BV credited immediately or spread out over the six-month financing period.
• No interest charges applied from Quixtar if paid in full within six months from date of shipment.
• Limited-time offer – available March 3, 2008, through May 31, 2008.
• Financing available to all IBOs and registered customers, subject to approval. Become a registered customer - Sign up Today. Other terms apply.

Items available for financing include:

Atmosphere:

• 10-1076 - White Unit

• 10-2858 - Blue Unit

• 10-1077 - Carbon Filter*

• 10-1078 - HEPA Filter*

eSpring:

• 10-0188 - Countertop Unit

• 10-0189 - Below Counter Unit

• 10-0186 - Replacement Cartridge*

• 10-1398 - Icemaker Kit*

• 10-0663 - Chrome Aux Faucet Kit*

• 10-0662 - Existing Faucet for above-counter*

iCook:

• 10-1093 - 27-piece Set
• 10-1091 - 22-piece Set
• 10-1092 - 21-piece Set
• 10-1083 - 6-piece Nonstick Set
• 10-1084 - 5-piece Saute Set
• 10-1085 - 4-quart Stockpot Set*
• 10-1087 - 12-inch Nonstick Fry Pan w/ Lid*
• 10-0678 - 10-inch Nonstick Fry Pan w/ Lid*
• 10-3970 - iCook Grill Pan*
• 10-2709 - 5-Piece Knifeware set*
• 10-2716 - Knifeware/Shears Sharpener*
• 10-3169 - Wood Block*
• 10-2715 - Multipurpose Shears*

*May be purchased but must be combined with other items to reach the $500 minimum order requirement.

View a sample contract

This is a sample of the contract you will sign electronically when you make a purchase using this financing offer, with the dollar amount of your purchase appearing as blanks. Your actual financing contract will include the dollar amount of your purchase, the first payment amount, and subsequent payment amounts

Mr Unger has doubtless performed feats of strength never equalled in the history of the world. With one hand he has lifted a bar-bell above his head weighing 812 pounds. Even the far-famed Eugene Sandow never lifted more than 250 pounds in this way. He is the only man who has ever torn five packs of playing cards in halves, at one time—a thickness of 260 cards. He has lifted a weight (using his entire body) of more than 8000 pounds—a sixty horse-power automobile, containing several men, together with a heavy bridge, over which the machine passed. In view of this, how absurd the contention that strong men “must eat meat”; that “they are strong because of the meat they eat,” etc.! And how doubly absurd the contention that the average man, who takes but little exercise, cannot perform his daily duties without the use of this article of diet!

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AMERICA has just passed through a great financial crisis—one of the many which occur from time to time, because of badly adjusted financial conditions, and as the result of greed—and we hear much talk of “hard times,” and the lack of money wherewith to buy the necessities of life. Now, I believe that such “hard times,” and such conditions, could be largely averted if only the people were taught to live correctly: taught how to economise their food, and how to take care of their bodies. There can be no doubt but that much of the waste which occurs throughout the land is due to ignorance of the great laws of life and health; and if people were only taught how to reduce their food-supply scientifically—and not to expend so much money on their bodies, and especially on their food—there would be but a small amount of suffering compared with that which has existed in the past. Teach the public how to preserve the body in a state of health, upon a small amount of money, and we shall have solved one of the greatest economic factors confronting us to-day. I believe that this may be brought about, in a large part at least, by adopting the principles of nutrition outlined in this ebook; and I submit it to the public largely with that idea in mind. But that is only part of my object, none the less. My desire is to help humanity to secure better health—to teach them how to live cheaply and economically; above all, how to live so as to preserve the highest standard of health, strength and energy. We should thus have a cleaner, a hardier and a happier race of individuals; and I firmly believe that all true reform—social, economic, religious—must come primarily through the body—i.e. these reforms can only be effected by first of all reforming the body, and its habits; and when that has been rendered clean and pure, the coveted mental and moral reforms will be found to follow of themselves. External conditions and environment may count for much, but the internal factor counts for much more. The internal personality of the man is what we should aim to reach first of all; and this can be reached most easily and effectually by means of the body—for in that he is most wrapped; with its feelings and emotions he is most closely connected. Reform the inner man, and particularly his body, and trust to man to reform his environment. Make men and women what they ought to be, and they will soon reform their external conditions.

I have attempted to deal, in this volume, with the quality of foods, as I dealt with their quantity, in my former book. In this way, the ground will have been pretty thoroughly covered, from the particular point of view from which I have attacked these problems. I can only hope that, as the result of these two volumes, many persons may find health and a long life, which would otherwise have sunk into a premature grave. If I could feel that I had in any way helped to accomplish this, I should be more than satisfied.

Hereward Carrington Ph D

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