The End ME/CFS Project: History Taking Root
The history books record that in the nineteenth century Louis Pasteur formulated a “germ theory” of microbes as the causative agents of disease, and thus revolutionized medicine. His findings, along with his contemporary, John Snow (who linked cholera to infected water supply),...
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Canned Food

Discussion in 'Lifestyle Management' started by Carrigon, Jan 22, 2012.

  1. Dainty

    Dainty Senior Member

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    Whether that's a downside or an upside depends on how you cook and eat. ;) I often find it easiest to make a pot of soup that remains on the stove all day or even 2-3 days in a row. If I'm eating some about every 3 or 4 hours, it's pretty handy that the food tends to stay warm and very little reheating is needed throughout the day, and a good simmer each morning is all that's needed to ensure sanitization (I've written about this elsewhere) so you don't waste time and energy by chilling and reheating.
     

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