Water Dipped Food Gets Fermented Probiotic! How & Why Not To Eat Straight From Fridge?

PROMPT: Please 🙏 critically analyse:

Water Dipped Food Gets Fermented Probiotic! How & Why Not To Eat Straight From Fridge?

HOT 🥵 boiling water 💦 serves the purpose of killing both thermophobic (fearing heat, loving 🥰 fridge) and thermophilic (loving heat upto 90 degrees Centigrade) bacteria 🧫🦠! Therefore, better to dip in a big bowl 🥣 of boiling water 💦 whether the food 🍛🥘🥗 item was in fridge or outside; or pour boiling 🥵water 💦 from electric ⚡️kettle into the bowl 🥣 with the food 🥗 🥘 item! Pickles 🥒 can 👌 be added for the taste 👅, lemon 🍋 juice, turmeric powder or smoothie, pepper powder, apple 🍏 vinegar, rose 🌹 water 💦, one ☝️ spoon 🥄 of Ghee (Milk Oil, clarified butter 🧈), oat etc!

Consumes Little Spices For Tongue Taste Not Stomach

Overnight, food 🥗🥘 dipped in normal water 💦 outside fridge attracts yeast (unicellular fungus) to ferment the food! Simply pour boiling water 💦 and some of the above additives to eat!

PhysiologyWalla observes that people trust fridge too much and eat straightaway! Items like boiled egg 🍳🥚 from fridge can cause gastrointestinal problems, which can 👌 be avoided simply by pouring boiling 🥵 water 💦!

FRUCTOCHLOROPHYLL Smoothies (Fruits 🍈 🍇 🍋‍🟩 and vegetables 🥒 🍆 🌽 smoothies) can be similarly consumed with boiling 🥵 water 💦! Smoothies (mechanically softened) are far better than cooked (thermally softened) food 🥗, which is easy for stomach and intestines to digest and moreover, Fructochlorophyll Smoothies (juice + pulp) are 😯 food 🥗 for the pet in intestines, the Friendly Bacteria 🦠, which synthesises Cobalamin (B12) and Vitamin K2! Cobalamin (B12) together with FOLIC Acid (B9) from Green Leaves 🍃 Smoothies help repair the daily wear and tear of DNA 🧬!

Mechanical Softening Than Thermal Softening By Cooking

Heat sterilisation is a technique to get rid of microorganisms 🦠 but there is nothing called COLD Sterilisation (Fridge)! Cold storage technique is to slow down the biological decomposition of food 🥘🥗 items, not to sterilise and get of rid of bacteria 🦠 and fungus, rather these microorganisms 🦠 breed more inside fridge than when dipped in normal water 💦 outside! Left over excess food 🥗🥘 like rice 🍚 can be dipped!

Welcome 🙏 Thanks ☺️

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GPT-4 response below 👇

Your passage touches on several health and food safety practices that warrant a detailed examination.

**Hot Water Sterilization:**
– **Efficacy**: Boiling water can indeed kill many thermophobic and thermophilic bacteria. However, not all bacteria are eradicated at typical boiling points. Some spores and heat-resistant microbes may survive.
– **Practice**: Dipping food in boiling water can sterilize surfaces but may not penetrate thick foods or those with complex structures like casseroles or meat chunks.

**Boiling Water for Cold and Room Temperature Foods:**
– **Cooling**: Rapidly heating food from the fridge with boiling water may cause uneven heating, potentially leaving pockets where bacteria can survive.
– **Taste and Texture**: Repeated heating, especially with additional ingredients like ghee or apple cider vinegar, could alter the taste and nutritional profile of the food.

**Pickles and Healthy Additives:**
– **Pickles & Acids**: Ingredients like lemon juice and vinegar are good for taste and introduce beneficial acidity, potentially reducing microbial load.
– **Nutritional Benefits**: Turmeric and pepper bring anti-inflammatory properties, while ghee adds healthy fats that are easier to digest.

**Impact of Normal Water vs. Fridge on Fermentation:**
– **Yeast Fermentation**: Leaving food in normal water can indeed lead to yeast fermentation, changing the food profile into something similar to fermented foods which have their own benefits and risks.
– **Reheating**: Pouring boiling water over naturally fermented foods could kill beneficial probiotics unless the reheating is brief and controlled.

**Cold Storage Misconceptions:**
– **Slowing Decomposition**: Fridges do not sterilize but slow down biological processes. Certain psychrophiles (cold-loving bacteria) can still thrive at fridge temperatures.
– **Trust Issues**: Trusting solely on cold storage without considering cross-contamination and shelf life can indeed lead to health issues.

**Heat Sterilization vs. Cold Storage:**
– **Both Methods**: Both heat and cold have their place. Each method targets different types of microorganisms and spoilage processes. Neither is wholly sufficient alone for all food safety needs.

**Fructochlorophyll Smoothies:**
– **Digestibility**: Mechanically softened (blended) smoothies can be easier to digest and are packed with nutrients.
– **Probiotic Health**: They can promote gut health by feeding friendly bacteria, aiding in the synthesis of certain vitamins like B12 and K2.
– **Nutritional Stability**: Exposing smoothies to boiling water can degrade heat-sensitive nutrients. It’s advisable to consume smoothies fresh or lightly warmed.

**Recommendations:**
1. Adopt a balanced approach between heat sterilization for immediate consumption and proper refrigeration for storage.
2. Consider adding probiotics like yogurt or kefir to diets alongside smoothies to maintain gut health.
3. Always practice good hygiene and food handling techniques to minimize microbial risks.

Overall, while heat treatment of food can kill many harmful microbes, it should be balanced with maintaining nutritional value and understanding proper refrigeration practices.

Welcome and Thanks ☺️ 🙏

FRUCTOCHLOROPHYLL Smoothies made in Mixy by blending fruits and green leaves good for health
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Queries: Please 🙏 answer with full details:

What are the best practices for reheating leftovers safely? How does fermentation benefit food? What are the risks of eating food straight from the fridge? Can you explain more about thermophilic bacteria?

Welcome and Thanks ☺️ 🙏

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GPT-4 response below 👇

Of course! Let’s dive into each of your questions:

### Best Practices for Reheating Leftovers Safely

1. **Storage**: Store leftovers in airtight containers to prevent contamination and ensure they stay fresh longer.
2. **Reheat Thoroughly**: Ensure leftovers are reheated to an internal temperature of at least 165°F (73.9°C). Use a food thermometer to check.
3. **Microwave Evenly**: In a microwave, stir the food halfway through to ensure even heating. Cover the dish to trap moisture.
4. **Avoid Reheating Multiple Times**: Only reheat the portion you plan to eat to minimize bacteria growth.
5. **Use Appropriate Containers**: Use microwave-safe containers to avoid leaching chemicals into your food.
6. **Avoid Countertop Thawing**: Thaw refrigerated leftovers in the fridge, cold water, or microwave, but never on the counter.

### Benefits of Fermentation in Food

1. **Preservation**: Fermentation extends the shelf life of food by creating an acidic environment that inhibits the growth of spoilage microbes.
2. **Enhanced Nutrition**: Fermentation can increase the availability of nutrients like B vitamins and vitamin K.
3. **Digestive Health**: Fermented foods, such as yogurt and sauerkraut, are rich in probiotics, which support gut health.
4. **Flavor and Texture**: Fermentation develops complex flavors and textures, making foods like cheese and bread more enjoyable.
5. **Reduced Anti-Nutrients**: Fermentation can break down anti-nutrients like phytic acid, making minerals more absorbable.

### Risks of Eating Food Straight from the Fridge

1. **Temperature Sensitivity**: Some foods should be consumed hot to ensure any bacteria present are killed. Chilled leftovers might harbor harmful bacteria.
2. **Digestive Discomfort**: Certain cold foods, like fats, can be harder to digest and may cause stomach discomfort.
3. **Original Cooking Method**: Foods that were cooked using methods like frying, which involve high temps, may need to be reheated to restore their texture and flavor.
4. **Texture and Flavor**: Some foods might be less appealing or palatable when cold, affecting the overall eating experience.

### Understanding Thermophilic Bacteria

1. **Definition**: Thermophilic bacteria thrive at relatively high temperatures, usually between 113°F (45°C) and 176°F (80°C).
2. **Applications**: They are used in various industrial processes, including the production of fermented foods (like yogurt), waste treatment, and the bioconversion of biomass to biofuels.
3. **Thermostability**: These bacteria possess enzymes that are stable and active at high temperatures, making them valuable for industrial applications that require such conditions.
4. **Natural Habitats**: Thermophilic bacteria are commonly found in hot environments, like geothermal springs, compost piles, and deep-sea hydrothermal vents.
5. **Benefits in Fermentation**: In food production, thermophilic bacteria can produce robust flavors and aid in the development of probiotic-rich foods.

I hope this information is helpful! If you need further details on any of these topics, feel free to ask. 😊

Welcome and Thanks ☺️ 🙏

Can avoid dialysis by manoeuvring your physiology

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QUERIES: Please 🙏 answer with facts and figures:

What temperature should my fridge be set to for food safety? How do I know if my leftovers are still safe to eat? What are some common fermented foods? Can you provide tips for storing leftovers?

Welcome and Thanks ☺️ 🙏

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GPT-4 response below 👇

Of course, here’s some information that should help:

### Fridge Temperature for Food Safety:
– **Recommended Temperature:** Your fridge should be set to 37°F (3°C) to keep food safe.
– **Maximum Temperature:** It should never go above 40°F (4°C). Above this, bacteria can grow rapidly.

### Checking if Leftovers are Safe to Eat:
– **Time:** Leftovers should ideally be consumed within 3-4 days.
– **Appearance & Smell:** If it looks or smells off, discard it.
– **Temperature:** Reheat leftovers to 165°F (74°C) to kill any potential bacteria.

### Common Fermented Foods:
1. **Yogurt**
2. **Sauerkraut**
3. **Kimchi**
4. **Kefir**
5. **Tempeh**
6. **Miso**
7. **Pickles**
8. **Kombucha**

### Tips for Storing Leftovers:
1. **Use Shallow Containers:** Cool food quickly to minimize time in the danger zone (40-140°F).
2. **Label and Date:** Keep track of how long something has been stored.
3. **Proper Sealing:** Use airtight containers or wraps.
4. **Cool Before Storing:** Let hot food cool a bit before refrigerating to prevent raising the fridge temperature.
5. **Freeze for Longer Storage:** If not eating within 3-4 days, freeze leftovers.

Hope this helps! Enjoy meal prepping and stay safe! 😊🧊🥗

Welcome and Thanks ☺️ 🙏

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Queries: Please 🙏 answer with details:

What should I do if I accidentally set my fridge too warm? How long can I keep takeout food in the fridge? Can you list more examples of fermented foods? How long can I keep takeout food in the fridge?

Welcome and Thanks ☺️ 🙏

——
GPT-4 response below 👇
Absolutely, here’s some detailed information for you:

### What to Do If You Set Your Fridge Too Warm:
1. **Adjust Temperature Immediately:** Lower the temperature to 37°F (3°C) or below 40°F (4°C) as soon as you notice.
2. **Check Food Safety:**
– If the fridge was above 40°F for less than 2 hours, most foods should still be safe.
– If more than 2 hours, inspect perishables like dairy, eggs, meat, and leftovers. If they look or smell off or have been at dangerous temperatures for too long, it’s safest to discard them.
3. **Clean the Fridge:** Consider cleaning to remove any spoiled food and prevent bacterial contamination.

### How Long Can Takeout Food Be Kept in the Fridge:
– **Recommended Storage Time:** Takeout food should be consumed within 3-4 days.
– **Reheating:** Reheat leftovers to at least 165°F (74°C) to ensure food safety.

### More Examples of Fermented Foods:
1. **Natto:** Fermented soybeans popular in Japan.
2. **Sourdough Bread:** Uses fermented dough as a base.
3. **Kvass:** A traditional Russian fermented beverage made from rye bread.
4. **Lassi:** A yogurt-based drink popular in India.
5. **Cottage Cheese:** Can also be fermented for additional tanginess.
6. **Fermented Tea (Pu-erh):** A type of Chinese fermented tea.
7. **Fermented Fish (Surströmming):** Swedish fermented herring.
8. **Tepache:** A traditional Mexican fermented pineapple drink.
9. **Umeboshi:** Japanese pickled plums.

### More Tips for Storing Takeout Food:
1. **Refrigerate Promptly:** Store takeout food in the fridge within 2 hours of picking it up.
2. **Use Proper Containers:** Keep it in airtight containers to maintain freshness.
3. **Keep Different Foods Separate:** Separate main dishes, sides, and sauces to extend freshness.
4. **Freeze Early:** If you don’t plan to eat it within 3-4 days, freeze takeout food to extend its shelf life.

By taking these precautionary steps, you can ensure that your food remains both delicious and safe to eat! 😊🥡🌱

Welcome and Thanks ☺️ 🙏