Date: August 24, 1997 07:29 PM
Author: Alan Berger, DVM (ABerger@compuserve.com)

I am in the process of evaluating food storage products to hopefully NOT need for the future. I resurrected 6-7 cases of various freeze dried vegetables, whole wheat, dry milk. They are in large cans, and have been kept indoors (dark) at ~ 69F. All look like new cans. I reconstituted and mixed one of the powder milks, and it tasted as good (or as bad) as any powdered milk. I'm also still standing. Any thoughts on dumping, keeping etc. especially regarding health and nutritional value. TIA Alan Berger, DVM

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=1784)

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Date: August 26, 1997 04:44 PM
Author: Al Durtschi (rcox@mail.lcc.whecn.edu)
Subject: Food... When to pitch it.


Aside from spending a ton of money to nutritionally test a can of food to check on it's nutrients, there is only one way I know of - and that's tasting it. Food that still tastes good almost every time 'is good.' When you open up a can, take a look at it's color, it's smell, and it's texture. If it looks good, then give it the taste test.

If dry foods are stored with care (in a cool, dry place without daily wide temp extremes) they will last for a very long time. I just opened a can of powdered milk that I know is over 20 years old. This can didn't even have an oxygen absorber in it - but it was stored in a cool place. On drinking the milk, I couldn't tell the difference between this and new powdered milk.

May all of you be so lucky!

Al

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=1876)