About Mary Hughes-Cole Expertise I can answer questions pretaining to food preparation,cooking and storage and how to properly prepare food so as to not contaminate it or make yourself or anyone else ill. I cannot answer questions pretaining to wholesale distribution, manufacturing, etc.
Experience I have been a health researcher for forty seven years, and have been cooking for fifty years. I have learned a great deal pretaining to contamination of foods, bacteria, parasites, the control and prevention of disease. I have never made anyone ill and am living proof of what I profess to know.
Organizations I am the Founder and Director of Duane International Fullfillment Foundation, founded in 1989. Your Arizona Health Connection is a division of this foundation. We do research on disease, health topics, do clinical tests on the effects of supplementation on the body and your health. I personally have counselled thousands of men on mens health a field of expertiese. Recent member of National Health and Wellness Club
Question If you freeze 1/2 & 1/2 (milk/cream) does it affect the efficacy or how it looks when you put it in coffee after it unthaws; specifically, ˝ gal. heavy paper type containers?
Would same question/your answer be the same for regular milk?
Answer Hello Jay,
You can be sure that anything you freeze in your own freezer no matter what kind of container you freeze it in will not be the same after you freeze the product. There are several reasons for this.
Because of the dangerous bacteria that grow in different kinds of foods upon freezing one of the most dangerous things we can do is to freeze something in our own freezers and go on thinking it is going to be the same.
There are seriously dangerous bacteria that grow specifically in dairy products that are frozen. The food additive Carrageen is often added to frozen foods to inhibit this kind of bacteria, but our own research shows that this chemical additive can cause lesions in the intestine. There are other chemicals like Gar Gum which are added to preserve the consistency of a dairy food product so it will maintain its original condition. What ever the manufactures do to a product would be difficult for us to duplicate; it is never wise for us to try and freeze food ourselves.
To begin with our freezers and refrigerators circulate the same air through them that is in our house. Very few people know how to maintain pure air in their houses. All of this bacteria in this air is circulated through our freezers and refrigerators contaminating anything that is not sealed properly. Sometimes the freezer will slow down the growth of bacteria and sometimes it will only mutate this bacteria. How to know the difference is impossible. It is better to let the manufactures be responsible for producing frozen foods, because they know how, and have the proper equipment for flash freezing food that prevents bacteria from entering the product in the first place and they know how to maintain its proper consistency and flavors.
By the time you buy a dairy product in the store carry it home and put it in the freezer and wait for it to freeze, bacteria has already began to grow. Bacteria in dairy products grow faster and can be more deadly than any other kind. Dairy products should be stored in a cooler with ice, or a thermo bag or bio-degradable peanuts to keep them cold until we get them home.
My suggestion to you is, that the food product is not going to be the same once bacteria has entered the product and has not been flash frozen.
Maybe you should try using one of those new coffee additives on the market, there must be one you would like. Also you might want to keep in mind that the cream in a product like ˝ & ˝ is very high in cholesterol which is one of the contributors to heart problems and obesity.
Fats of any kind must be eaten with caution and experience. The book called, Eat Well For Optimum Health, by Dr Andrew Weil, is the best book I know about on how to learn about foods and which kinds of oils and foods contribute to good health. You will find this book very helpful and informative. As a researcher I have researched thousands of books and you can take my work for it, this man knows what he is talking about. We hear and see a lot of books but not all of them really know the truth. Opinion is what many are made from and not much real fact, test, or knowledge. His book is world renowned and the best of its kind.
Another book concerning health and food that has saved thousands upon thousands of lives not only here but world wide is, The Cure For All Cancers, by Hulda Clark. She also wrote, The Cure For All Diseases, The Cure For HIV And Aids, as well as her latest book, The Cure For All Advanced Cancers. After contracting a deadly parasite from a lake her advice saved me from deadly skin cancer.
I am going to tell you a story you will probably remember the rest of your life. It is important to understand this information. Please read and know that I felt you might find this interesting that is why I am writing it for you.
There is a town, Bismarck North Dakota, within that town, is a University where much study is given to bacteriology and disease. The reason for this is because of the wheat they grow there, in both North and South Dakota. They call it the wheat belt. No matter where anyone else thinks this wheat belt is, they believe it is there. They take great pride and go to great efforts to protect that wheat. The sub-zero winters they have can go to eighty degrees below zero.
The reason they have these universities and hospital that have large research facilities and foundations, such as you find in towns like Bismarck, North Dakota; New Orleans, Houston, Los Angeles, and New York, is because of the disease. That is why when ever you cross the border into countries where agriculture is the better part of their commerce, or a port city where thousands of people and tons of products from all over the world come in every day, there has to be immediate control for disease. Research has to be readily available in case an outbreak of some kind of new strain of disease should rear its ugly head. In states like North Dakota, and California, it is vital to the health of their crops that absolutely no plants come across their borders. People who unknowingly bring fruit or vegetables or plants of any kind into these regions threaten the lives and well being of thousands of people and the economy of our country. The reason is this disease.
People have the misconception that freezing something in sub-zero temperatures stops bacteria and disease from spreading. What happens to this disease and bacteria is this; in sub-zero weather like they have in North Dakota a bacteria can mutate, always remember this. They normally have a handle on all disease known common to that country; but a common bacteria or disease in sub-zero weather can mutate into something so deadly that there is no antibody to kill it and no known research available to control this disease.
There are thousands upon thousands of people hospitals, universities, and research foundations that research disease and the control of disease around the world; and yet while all this dangerous work goes on every minute of every day, millions of people go on living their everyday lives in the safety of their own homes completely unaware of the dangerous environment within which they live. Within inches of all the rest of the food they will consume they could be breeding just such a deadly disease thinking that just because it is in the freezer it is safe. Thanks to web sites like All Experts and people like you who ask questions, these problems can be overcome.
Once food has been exposed to air, bacteria can continue to grow. It is true that freezing something can slow down the growth of bacteria and prolong the life so to speak of food, but often the quality and vitamin content of that food is jeopardized when doing so. Food stored in your freezer should be food that is already packaged and solid frozen when you buy it and kept in a chiller on the way home and put into to the freezer immediately upon arriving home.
Many people buy meat, dairy, and frozen food but by the time they leave the store bacteria have already began to grow in this food. Put all cold or frozen foods into a cooler with ice within fifteen minutes of buying. Buy in small amounts at times when the store is not busy. Buy the other stuff that doesn't need refrigerating at times
when you cannot get out right away. Don't forget the air that is in your house is also in
your refrigerator, the air in your house circulates through your refrigerator.
To preserve food longer, clean your refrigerator often and keep all chemicals outside and not in the garage. Do not keep anything in the kitchen that could even be considered a chemical. The mixture mentioned in Hulda Clarks book can and do kill much bacteria and disease; other chemicals are jus not needed. Tooth paste, is not even needed, just baking powder for your teeth.
The cleaner your house is the longer the food in the refrigerator and pantry will last.
There is a Web Site you might like to visit. This is one where you can get official information about food, food preparation, and all kinds of other facts about food. The last one I read about was how raw sprouts of all kinds were causing serious food poisoning around the country. That web site is
Here is the web site you will want to research, http://www.pueblo.gsa.gov/
When you get there, it is the-
Federal Consumer Information Center Pueblo Colorado,
When you get there, click on
Food, When you get there, click on-
Can Your Kitchen pass the Food Safety Test?
1998 528GG Free
That web site is www.fda.gov/
The phone number for the about Center is 1-888 INFO-FDA (1-888-463-6332)
When you get there, click on Food
U.S Food and Drug Administration
5600 Fishers Lane, Rockville
MD 2085 7-0001
When you get there, click on-
Food
Food borne Illness, Nutrition, Dietary Supplements…
Program Areas
Food Additives and Pre-market Approval
www.FoodSafety.gov
Gateway to Government Food Safety Information
When you get there, click on-
Food
When you get there, click on-
Food Additives and Pre-Market Approval
When you get there, it is
EAFUS A FOOD ADDITIVE DATA BASE
US Food and Drug Administration
Center for Food Safety and Applied Nutrition
Good Luck,
Mary Hughes-Cole
