Poor food products can not only have an unpleasant taste, but they can also cause health problems, making the choice of good foods very important. For example, forchlorfenuron, used to increase the size and weight of a watermelon, can cause nausea, vomiting, diarrhea and swelling when ingested. Do not worry, we will explain how to detect these dangerous watermelons and check quickly and easily the quality of other common products.

Here has The bright side, We offer a series of practical tips that will help you check the quality of the foods you eat.

1. Choose fresh eggs and food.

A simple test can be done with a glass of water to help you check the freshness of your eggs. Put an egg in a glass of water and see what happens. If the egg is flowing and lying on its side, it is fresh and good to eat; if he falls but is inclined, he is about 1 to 2 weeks old; and if the egg floats on the surface of the water, it is too old to be eaten. As the egg ages, the shell lets in more air, which floats an old egg.

There is also a way to tell the difference between fresh pastured eggs and conventional eggs from a grocery store. Pay attention to the color of the yellows. An eating egg has a darker yellow of saturated color, while a conventional egg yolk is pale.

2. Do the sound test on your chocolate bar.

Some manufacturers may lie about the actual content of cocoa in their chocolate. To check the actual cocoa butter content in your chocolate bar, detach it and listen to the sound. The chocolate bar high in cocoa butter will produce a strong "click" sound, while the bar containing less cocoa butter will produce a soft, dull sound.

3. Choose a good lawyer.

There are several practical tips that you can use to choose a good tasty avocado. Take off the rod from the avocado. If it comes off easily and there is green underneath, the avocado is good and ripe. If there is brown under the stem, the avocado is too ripe and you will probably see dark spots around the pit when you open it. If the stem does not come off, the fruit is not ripe enough to be eaten.

4. Discard cracked watermelons.

If you open a watermelon and see cracks on its surface, it is best to discard it. These cracks can be caused by chemicals some farmers grow watermelons. Once ingested, these chemicals can cause serious health problems, including toxic intoxication.

5. Get rid of spoiled mussels.

Make sure the raw mussels you are cooking are well closed. If you see an open mold, hit it well. If it closes, it means that it is alive and edible; if it is already open, discard it because this mold is dead. When boiled or steamed, all "good" mussels open. If you see one in the pan, it's better to get rid of it.

6. Choose the best bananas.

  • The main difference between organic and non-organic bananas is that conventional bananas can be grown with the help of synthetic fertilizers, insecticides and herbicides. Organic fruits are grown using natural substances. Many people notice that bananas labeled as organic tend to make bruises easier.
  • When choosing bananas, avoid those of greyish color. These bananas do not have any taste and their color may mean that they were picked before maturity or that they have been stored for too long under bad conditions. Choose bright yellow bananas. Do not avoid bananas with small black spots on the skin: these fruits are completely ripe and their aroma and flavor are optimal.

7. Choose shrimp with their head still.

If you want to buy fresh shrimp, choose the ones that have their head on because those without heads can be thawed. Shrimps are usually frozen and transported without their heads, because they contain a lot of fat, which can alter the texture of the shrimp if it is kept for a long time. Other features of a good fresh shrimp include fresh sea scent and firm eyes and feet.

8. Avoid shiny, shiny dry fruits.

Some manufacturers may add preservatives to make their dried fruit more appealing and prevent color loss. These fruits may contain sulphites dangerous to health. To avoid this danger, choose dried fruits with natural brownish or greyish colors rather than those who are brightly colored and brilliant.

9. Choose strawberries of saturated red color.

There are several tips for choosing your strawberries. Try to buy seasonal local strawberries rather than imported strawberries, as they are usually picked before maturity. Look for bright red strawberries and avoid those with white spots around the stem because it can also mean that the berries are not yet ripe. Do not be afraid to buy strawberries of imperfect shapes and sizes, because an identical size and a perfect shape do not guarantee good taste – perfectly shaped berries could simply be grown to grow. like this.

10. Learn to distinguish real butter from substitutes.

Butter is often falsified and it is very important to know how to distinguish real butter from fake. Natural butter is made from cow's milk and, as a rule, it is more expensive than its substitutes. Real butter has a non-radical natural color, it melts evenly and, unlike vegetable oil substitutes, does not leave drops on its surface during the fusion. Alternatives containing vegetable fats also melt faster than true cow's milk butter.

11. Get rid of mushrooms if they become dark.

Spoiled mushrooms become sticky on the surface and become darker. When this process begins, it can quickly ruin the fungus, so it is best to cook it while it is still fresh.

Which of these tips would you like to try? Do you have your own ideas on how to check the quality of food products? Do not hesitate to share your thoughts in the comments!