ZOE Science & Nutrition The truth about expiry dates, freezing food and vegetable scraps | Carleigh Bodrug and Dr. Will Bulsiewicz
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Nov 28, 2024 Carleigh Bodrug, a best-selling cookbook author passionate about plant-based cuisine, joins Dr. Will Bulsiewicz, a board-certified gastroenterologist and gut health expert. They tackle food waste, revealing that nearly 40% of food is discarded, and highlight the value of using scraps like carrot tops and spent coffee grounds. They discuss the myths around expiry dates, the benefits of sensory checks for freshness, and how 'scrappy cooking' can enhance nutrition while saving money. Their insights promise a healthier planet and a more sustainable diet.
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Edible Scraps
- Explore the potential of the whole plant; many discarded parts are edible and nutritious.
- Carrot tops taste like parsley, beet greens are great in salads, and broccoli stems are delicious.
Food Storage Hacks
- Store spinach and kale with a paper towel to absorb moisture and extend shelf life.
- Store root vegetables like bouquets in water and keep potatoes in a cool, dark spot.
Frozen Food Freshness
- Frozen fruits and vegetables can be more nutrient-dense than fresh, especially in winter.
- They're harvested and frozen at peak freshness, unlike fresh produce that travels long distances.