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by 15 · February 22, 2014 3:03 AM

I just bought a vegetable spiral slicer and Im so excited!! I was wondering if anyone has some tips or tricks about getting rid of excess water and storing (plan to make a decent amount for the week) zucchini noodles. Thanks!

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joanna_4 0 · February 22, 2014 2:43 AM

i do the same- make big batches at once. i'd do like 4 zucchini and have them for about 4-5 days in the fridge in a big freezer bag. works fine.

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by 18 · November 26, 2013 5:14 AM

I would like to store mints and sundries like that in little bags or pouches when I'm on the go, but I'd like to avoid using plastics. Would anyone have recommendations for something that could fit the bill? Tiny leather pouches might be quite... (more)

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josephbc 0 · November 25, 2013 6:37 AM

Paper bags, glass tupperware, mason jars, parchment or wax paper.

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by 0 · October 12, 2013 4:53 PM

I am looking for the best manner to store bulk cooked meals as well as raw portioned out fish, meat and produce. The idea behind this is that I can cook for 2-3 weeks worth of meals, then portion them out into daily meal bags that I... (more)

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MedicalEnigma 0 · October 11, 2013 3:39 PM

I have a system already down, but I just need a better way to store pre prepared meals (like chili in bulk, carnitas, etc) when I don't have time to hit the store. What I have done thus far which works very well is the following. (I... (more)

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by 144 · September 05, 2013 7:40 PM

Heaps of information on how carbs are processed in the body; turned to sugar, stored as glycogen in the liver and muscles, stored as fat if we have too much glycogen in liver and muscles... But what about fat? What is the process there? Does it... (more)

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Britt_1 0 · September 05, 2013 7:40 PM

Both fatty acids and glucose are converted into acetyl CoA and then go through the exact same process in the mitochondria to produce ATP (energy).

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by 0 · July 14, 2013 9:25 PM

Hello: I am Type 2 diabetic and was recently prescribed a daily dose of 100mg Sitagliptin Phosphate (Januvia). My reading informs me that this drug prevents the liver from releasing glucose. I know that the liver stores excess glucose in the... (more)

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Janknitz 0 · July 14, 2013 9:18 PM

Have you failed other, more standard treatments for type II like Metformin and limiting dietary carbs??? Did your doctor explain to you why he chose Januvia over treatments with more history of safety and effectiveness? Metformin is very safe... (more)

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by 1394 · August 09, 2013 at 10:36 PM

I was wondering your opinions on the best way to store meat. After buying a big pack from the store, should I cook it all, and reheat as I need it, or would it be better to keep it raw and cook it each time? I don't know if this is all based on... (more)

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thhq 0 · June 28, 2013 3:42 PM

I hoard up meat deals in the freezer, smoke it all in 10-20 lb batches, then refreeze. Raw fish I freeze in water, everything else is frozen as-is. Once the smoked meat chunks are thawed they keep in the fridge for a week or so. I've rarely had... (more)

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by 10 · July 05, 2014 7:18 PM

Looking to switch from plastic to glass food storage containers to avoid. Are all the brands the same?? Is there a safer brand or all they all pretty safe as far as chemicals and toxins?

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David_36 0 · July 05, 2014 5:06 PM

The best is Bormioli Rocco. I think they have the least mercury and cadmium, but Im not certain. They are available in local stores.

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by 1321 · May 02, 2013 1:15 AM

The short of it: I want to give milk kefir a crack, but only every other day. And I need a plan to do it. The long of it (skippable): When it comes to the game of life I have recently fallen flat on my ass. I'll be returning to school for... (more)

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Janknitz 0 · May 02, 2013 at 12:01 AM

The variables you can play with are: 1. Temperature 2. Time (as the temperature goes up, the time goes down) 3. Volume Some people have a continuous thing going in the fridge where the fermentation may happen slowly, but they've established... (more)

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by 10 · January 28, 2013 2:22 PM

Life before tupperware and aluminium foil - did people use waxed paper, paper?, cloth and pottery vessels? I would like to go back to storing food in this manner - any tips?

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Karen 0 · January 28, 2013 2:22 PM

Even in the early '60s my mother wrapped my lunch sandwiches in waxed paper and put them in my metal lunch box along with a small thermos. Current storage I use: vintage pyrex containers with glass lids - stackable. They're quite sturdy and... (more)

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by 1244 · January 14, 2013 5:15 AM

I have an early start tomorrow and will be out all day, so I need to prepare a lunchbox tonight. I have some salmon and lots of vegetables and coconut oil. Is it okay if I fry the fish as I normally would and leave it in the fridge overnight... (more)

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Angelina 0 · January 14, 2013 5:15 AM

We use glass boxes for our lunch boxes. They are easy to wash and easy on the environment. I am sure that a few days of using aluminum foil will not hurt your food or the environment :)

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by 2401 · January 12, 2013 6:31 AM

If you eat carbs, many (leangains) say the resulting rise in insulin shuts down fat burning and simultaneously creates a condition of increased fat storage efficiency. Others (Lyle McDonald) say its not so simple. From experience I've found... (more)

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by 15 · March 06, 2013 9:39 AM

I am making my first sauerkraut, but I don't know if it is ready, if I need to wait a little more or if it definitely is spoiled! Today is its 10th day. I used half cabbage with celtic salt and 1 shredded carrot. Now the kraut at the top is... (more)

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andrew 0 · March 06, 2013 9:39 AM

Heather, here is a helpful link. http://www.nourishingtreasures.com/index.php/tag/how-long-to-ferment-sauerkraut/ Now that my kitchen / house is warming up, I shall start the harsch crock sauerkraut in the kitchen for 3 days, then move it to the... (more)

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by 9387 · July 23, 2012 2:51 PM

I'm looking for something simple that I can pour bacon grease into to strain and store it for future use. I found... (more)

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Kelly_9 0 · July 23, 2012 2:51 PM

I think we have the one in your second link; I got it because our daily bacon consumption required something fairly substantial to store the grease. It sits on a counter (in Colorado), we use the grease regularly to cook with, and it doesn't seem... (more)

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by 9387 · July 19, 2012 1:39 PM

I took some some King Oscar Sardines in Spring Water on a summer road trip. They spent at least a few days in a hot car. I ate one of the tins last night and it tasted off. Is that possible? Do they need to be stored away from heat? Is this... (more)

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by 676 · July 15, 2012 7:43 PM

My wife just came home from her 'gathering trip' (went to the store) and brought back my requested avacados. How do I store uncut avacados and how long can I store them. I usually buy them and put them in something. I find they go really well... (more)

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Wcc_Kamal_Stabby_fan 0 · July 15, 2012 1:13 PM

They should be soft to the touch and give a little with a gentle squeeze. If they are hard leave them out at room temp until they ripen. If they are ripe I would place them in the fridge.

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by 103 · February 25, 2013 at 12:53 PM

So i've seen this list on the internet of the top ten foods to store long term. It was all crappy food like wheat, rice and beans. Pretty much anti Paleo. After a long time of thinking I think I came up with a paleo version of the list. it's as... (more)

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collegeprimal 0 · February 25, 2013 at 12:53 PM

bacon. always bacon.

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by 6218 · March 28, 2013 at 11:38 AM

This explains my varying response to kale chips, chocolate, coffee/tea, coconut oil, nuts, coconut cream, and cheese - sometimes I'm fine and other times I get nausea, loose stool, diarrhea, gas, and/or abdominal pain. I've also had a bad response... (more)

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CaveMan_Mike 0 · March 28, 2013 at 11:38 AM

And don't forget to avoid LEFTOVERS. Mold grows quickly on leftovers (even in the fridge). I've been reacting to many of the foods mentioned above (especially dark chocolate and leftovers). I thought it might have been histamine because the... (more)

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by 6218 · June 15, 2012 1:24 PM

I've never put nuts in the refrigeration. How do you store them - in plastic jars, glass jars, or ziplock bags? What shelf/drawer in the fridge do you put them - with veggies? How cold do you keep them? Thanks.

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Matt_11 0 · May 04, 2012 at 12:42 PM

I don't refrigerate my nuts. Why would you? Worries over PUFA oxidation?

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by 606 · October 11, 2013 1:46 PM

So I acquired a 16lb pork belly, which was significantly bigger than I expected. Does anyone know how to convert this to preserved or freezable palatable food? I'm in a bit over my head. I'm looking for advice on seasoning, preparation and... (more)

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samc 0 · October 11, 2013 1:46 PM

Because of the fat, pork belly is ridiculously easy to prepare. I haven't come across a recipe that would do it harm. If you have a jar of fermented pickles or sauerkraut, finish off the food and use the leftover brine in a plastic bag with the... (more)

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by 75 · May 08, 2013 3:34 PM

I'm going to be making the switch to mostly paleo living (after years of swapping back and forth between SAD) and I'm sure I'm going to have a million questions.. First one is about coconut milk in my coffee. Do you just use canned coconut milk... (more)

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CD_1 0 · May 08, 2013 3:34 PM

Whole foods organic coconut milk is great in coffee.

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by 2689 · December 12, 2012 5:42 PM

Is there an app out there that allows one to store recipes found online and acess them later? I found something called PepperPlate that sounded promising, but recipes can only be added through the site (not the app) and only from an approved... (more)

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dzone 0 · December 12, 2012 5:42 PM

There's a new one coming out that combines paleo foods, recipes and exercises http://the-primal-paleo-app.com/ seems the most complete guide on Paleo out there

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by 15 · May 22, 2012 6:15 AM

I just started using coconut milk instead of half-and-half in my coffee. I find that, even if I shake the cans vigorously, the cream separates out and stays separated. Refrigerating it after opening isn't helping. I'm half tempted to track down a... (more)

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Want2BHealthyGirl 0 · May 22, 2012 6:15 AM

I buy Trader Joe's coconut milk that comes in a can. Once I open it I store it in a plastic measuring cup that has a lid on it... stays good for up to 2 weeks.

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by 1361 · April 20, 2012 8:56 PM

Coconut oil, ghee, palm oil etc. Do/should we store them in the fridge or a dark fairly cool pantry?

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Lady_Arwen 0 · October 31, 2011 1:39 PM

1) Butter, Lard, Tallow, and Fish Oil in the Fridge 2) Ghee and EV Coconut Oil on the Shelf 3) Macadamia Nut Oil, Sesame Seed Oil, and Olive Oil in the dark pantry

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by 132 · August 21, 2011 7:20 AM

I've recently added brown rice to my diet as opposed to white rice, because the I believe that the nutrient profile is better. I have been soaking it according to this method here:... (more)

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sz 0 · August 21, 2011 7:20 AM

I see fm the post above that 2 weeks seems to be the optimum refrigerated storage time for the liquid. As it takes time [stages] to get to the 'accelerator' point, is there any reason why the liquid cant be frozen if it's not going to be used... (more)

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by 170 · April 19, 2011 3:47 AM

Say this guy you know, before embracing and stroking Paleo lovingly, thought he should own every gluten-free flour and starch known to the human race, and a variety of sugars on top of that. I know, barking mad he seems. What Paleo repurposing... (more)

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Tara 0 · April 16, 2011 8:45 PM

Leftovers, that's what i use them for - but those containers can also be used to store nails, screws, etc. craft supplies, toiletries, etc. That way you are not dumping them in a landfill AND you don't have to worry about BPA etc. leaching into... (more)