Band saw is recommended as the best power tool today. It includes blade that is made up of metal which also have teeth and is useful when cutting different types of work pieces. The main benefit of these saws is:
- Metal working
- Wood working
- Cutting whatever is needed
There are many band saw reviews available that may help you in getting the best information related to band saw.
Band saw is considered important for those people who are engaged in metal working. The design seen is horizontal and vertical both. You can also cut the band saw with the help of different metals. You must also get the right blade for the cutting purpose that depends on the material you wish to cut.
Benefits of band saws:
For timber cutting it is advised to use the band saws. And these saws are greatly available at the mill of timber and they require big band saws for cutting by ripping the appropriate lumber. It is essential for cutting the whole to make it easy and so that it can be easily processed.
To produce best results you need to keep these band saws maintained. The timber mills band saw are not easy to use and are very much dangerous so precautions must be taken.
Band saws other type is also known as meat saws. There is a stainless steel construction for the band saws that is useful for the purpose of cleaning. For cutting the meat, the blades are heated gently so that it can produce accurate and fine cuts. It helps to reduce the waste with a predefined cut. It helps to cut the animal easily and after that it is very easy to process the work in easy way.
Use of band saws at home:
People use band saws for different home use purposes as well. For the purpose to construct home or other projects, some people use band saws. Some people just love to have band saws in their work so they use band saws. There is no requirement of getting business for keeping the band saws with you. You can easily get any of the band saw you wish to have.
Ways to feed with any of the band saws:
There are many different way to feed with the help of different band saws. It consists of gravity feed that helps to use weight so that it can easily feed the metal, wood or any other meat inside the machine. Gravity feed is considered the best if you are thinking to purchase it for the use of personal use.
Band saw cutting has many different functions that are useful in different ways like wood working, cutting etc. you can get more information on band saws if you get more into details.
Carbon steel tool blades are often used for the purpose of cutting woods on the band saw that is horizontally placed. There are several band saws that are especially designed for particular tasks, other than that some band saws are multi featured and can perform many tasks at the same time. Some can cut metals as well as wood at the same time. These are usually soft metals that are like copper aluminum and many more.
The saw blade can easily destroy if you use the band saw on anything stainless steel that is recommended as the denser metal. This will produce the result for generating heat. The main reason behind this is that it consists of speeds that may vary and can be often useful and sometime can cause damage too.
Here you can find much useful information that will definitely help you to know more about the band saws. Other way to use band saws for the purpose of cutting is to use it in the pattern of tooth. It will affect its capability for using the band saw as it will be different as for the currently used one.
Different rules have been seen for the tooth patterns. It works faster as compared to other saws and with the help of metal cutting band saws the main and easy way is that work with the help of material that is thin enough and consist of more teeth per inch while they may be often harder materials too that will be available with lesser teeth.
Two machines are needed for the use of metal band saw cutting, these two machines are the horizontal band saw and other is known as vertical band saws. Wood cutting can be easily done with the help of such types of machines
Band saws are growing still and changes are made to make it more useful for the benefit of mankind. This is the easy way for doing the work easily done.
With the right equipment, you can work like a pro, and make lots of noise, dust and progress.
Last week I noticed my neighbor breaking up his sidewalk with a sledgehammer. I strolled over to see how it was going. He had only been at it for an hour but was already sore, exhausted and thinking about hiring a pro to finish the job with a jackhammer. “You don’t need a pro,” I told him. “All you need is a jackhammer.”
I see it all the time: do-it-yourselfers suffering through projects using medieval tools, or hiring contractors to do jobs they could handle themselves if they only had the right tools.
Truth is, you can get just about any tool you’ll ever need at a rental center. Here are a few time-and-sweat-saving tools that do-it-yourselfers often overlook ….
COST: $75 to $120 per day
BENEFITS: Ten times faster than a sledgehammer with fewer blisters and muscle aches.
If you have a big stretch of concrete (like a large driveway) to break up, rent a 60- or 90-lb. jackhammer powered by a trailer-mounted air compressor ($120 per day). But for a smaller job–like steps or a sidewalk–a 60-lb. electric jackhammer is less hassle ($75 per day).
Use the jackhammer to crack the concrete, not to punch holes. If the chisel bores into the concrete without cracking it, stop and try another spot. Getting a stuck chisel out of solid concrete is a cursing waste of time.
Rent the jackhammer’s smaller cousin, a “chipping hammer” ($30 to $40 per day), for lighter tasks: breaking up a few square feet of basement floor for plumbing work or chipping ceramic tile off a concrete floor.
COST: $50 per day with compressor
BENEFITS: Better results with less time and effort.
Brad nailers shoot skinny nails called brads. Ranging from 3/8 in. to 2 in. long, brads are perfect for most door and window trim, baseboards and other moldings. Aside from speed, you get better-looking results with a brad nailer: no hammer dents in the wood, less splitting, smaller nail holes to fill, and moldings don’t get knocked out of position as you drive nails. For heavier trim (3/4-in. thick moldings, for example), rent a finish nailer, which shoots thicker nails up to 2-1/2 in. long.
The smallest, brad nailers which shoot brads up to 1-1/4 in. long, often sell for well under $100. You might be better off buying one.
COST: $50 per day with compressor
BENEFITS: Easy as pulling a trigger and faster than a platoon of hammer-swingers.
Driving thousands of roofing nails with a hammer is like scrubbing the floor at Grand Central Station with a toothbrush. Don’t put asphalt shingles on anything bigger than a doghouse without a roofing nailer. For wood shingles, speed up the job with a roofing stapler.
It takes a crew of three to get the most speed out of a roofing nailer: one person driving nails, the others Laying shingles in place.
If you have your own compressor, you’ll save about $25 per day when you rent an air nailer. So if you plan to use a nailer for eight days or more, buy a compressor.
- Don’t know what the right tool is? Call a rental center. Most can recommend the right tool for the job and give you a few tips on how to use it.
- Always call and reserve a tool a day or two before you’ll need it, especially if you’ll need it on a weekend.
- Most rental centers have half-day and full-day rates. But it’s hard to predict exactly how long you’ll need a tool, so find out beforehand what you’ll be charged if you keep a tool an hour or two longer than expected.
- Don’t rent a tool and then spend half the day preparing to use it. Think the project through, do all the prep work and have all the materials on hand before you rent.
- Rental centers usually sell the hardware to go along with the rental tools: belts for belt sanders, nails for air nailers, etc. That’s convenient, but you’ll almost always pay more than you would at a home center or hardware store.
COST: $50 per day with compressor
BENEFITS: Big framing jobs go twice as fast.
If you’re framing up a wall or two, renting a framing nailer probably isn’t worth the trouble. But it will save hours on a big job like a garage or an addition. You’ll nail studs, joists and rafters quickly, but more important, you’ll nail sheathing to walls and roofs 10 times faster than you could with a hammer.
With galvanized nails, you can use a framing nailer to fasten deck boards. Ring-shank or screw-shank nails are less likely to loosen than smooth-shank nails.
COST: $10 per day
BENEFITS: Drives screws three times as fast as a standard drill and automatically sets them at the right depth.
A screw gun is a high-speed drill fitted with a clutch, a replaceable screwdriver tip and an adjustable nosepiece that controls how deep the screws sink. Just pull the trigger and the screw zips into place, stopping when it reaches the right depth. It’s great for drywall jobs and fastening deck boards.
Airless paint sprayer
COST: $75 per day
BENEFITS: Coat hard-to-paint items in minutes instead of brushing for hours.
If you have a lot of intricate stuff to paint–a bunch of shutters or wicker furniture, for example–rent an airless sprayer. Called “airless” because it relies on a high-pressure pump, instead of compressed air, this machine siphons paint right from the can and blasts it out through a spray gun. But for house painting–inside or out–an airless won’t save time, unless you have a hard-to-paint surface like shake siding. That’s because airless sprayers have a “transfer efficiency” as low as 50 percent; up to half of the paint drifts away and lands where you don’t want it to (like on your neighbor’s Lexus). That means hours of prep work, covering every nearby surface with dropcloths and masking tape.
Always begin by spraying against a piece of cardboard or plywood. That purges any left-over water or paint from the lines and lets you practice applying a smooth, even coating.
COST: $40 per day
BENEFITS: Clean, smooth cuts; makes cuts other tools can’t.
Tub saws are available in two versions: one for cutting tile, another for cutting bricks and pavers. In both versions, a little pump takes water from the tub and sprays it onto the diamond blade, keeping the blade cool and lubricated for smooth, dust-free cutting. A manual tile cutter ($25 to $75 at home centers) is actually faster than a tile tub saw, but it can only make cuts that span the entire piece of tile; you can’t make an L-shaped cut as shown here. Most tile tub saws can even make beveled cuts (to make outside corners on wall tile, for example).
Whether you’re installing tile or pavers, lay as many full pieces as you can before renting a tub saw.
You can’t see them, but they’re there. They’re aIl over-in the air, in the water, and on your hands.
You’ll never guess with whom you’ll be sharing your next meal. Even if you plan to eat alone in a closed room, you’re going to have lots of guests. Millions of them, in fact.
Every time we eat something, from a cheeseburger to a candy bar or pizza, hordes of bacteria and other microscopic-size microbes enter our body along with the food. It can’t be helped. You can’t see them, but they’re there. They’re all over–in the air, in the water, and on your hands.
Fortunately, most of these organisms are harmless. Some are even “good” microbes. But if your food isn’t well-cooked or is handled in an unsafe manner, harmful germs can sneak a ride with your food, right into your body.
Most of us never think about the risk. But if you eat a microbe that makes you sick, chances are you’ll never forget the consequences. Last year, approximately 33 million people got sick from foodborne germs. Thousands of people died. What’s that? You say it will never happen to you?
Remember, the more hands and surfaces that touch food, the greater the risk of contamination. Ground beef, for example, passes through many blades, blenders, and fingers during processing. So it’s important to cook a burger thoroughly. It only takes one restaurant employee with unwashed hands, or who forgets to clean a knife, to make you sick.
But most food poisoning occurs in the home. While the risk is real, it can be reduced by following some common-sense guidelines:
- Cook food thoroughly and cool it quickly. Place thawing meat in the refrigerator, not on the kitchen counter.
- Bacteria love kitchen sponges and rags. Sanitize rags and sponges regularly, or throw them away after a few weeks.
- At a salad bar, look to see if the food is protected by a “sneeze guard.” Salad bar items can become a health risk after several hours, even if they are kept on ice. Pick only what looks fresh.
- Wash hands, wash hands, wash hands. Germs are carried through contact with skin and hands. Wash hands before and after handling food and eating. Remember, bacteria can live for hours on skin or household surfaces.
- When reheating leftovers, be sure to keep food covered while reheating. This increases its moisture content and helps ensure that food reaches a high enough temperature (steaming hot, or 160 degrees F) to kill any existing bacteria.
- If you’re on a camp out or picnic, put the food away before the two-hour limit. Don’t take leftovers home.
- Perishables–such as milk, yogurt, and cheese–have a “sell by” date on the carton. Check it before you buy. (Sometimes clerks forget to rotate stock.)
- Keep hot food hot (over 140 degrees F) and cold foods cold (below 40 degrees F).
- At a party or social function where food has been left standing out for more than an hour, avoid any perishable foods. (The best solution may be to arrive on time and eat early.)
- Handle “take-out” foods with care–eat within two hours.
- When in doubt, throw it out.
Fighting a Clean Battle
Is food poisoning a big deal? You bet it is. And you have the power to prevent a lot of it. If you learn how to reduce your risk of eating contaminated food and to act responsibly when handling or preparing food, you may prevent a serious case of illness. You may even save a life.
Food Safety Quiz
1. The safe way to eat hamburger is:
2. The temperature of your home refrigerator should be:
a) 50 degrees F
b) 40 degrees F
c) 32 degrees F
3. If you freeze foods, that will kill any dangerous microorganisms.
 True  False
4. Salmonella, one of the most common kinds of bacteria that cause food-borne illness, is found only in animal foods such as chicken and eggs.
 True  False
5. You were going to make pizza tonight, but the cheese is moldy. You should throw it away.
 True  False
6. Mayonnaise is one of the top carriers of illness-causing bacteria.
 True  False
7. Food that smells “funny” will probably make you sick.
 True  False
8. You’re going on an all-day hike with your friends. What is your best choice for a sandwich?
a) Peanut butter
b) Ham and cheese
c) Egg salad
9. The deadly E. coli bacteria is primarily found in:
a) The soil
b) Animal intestines and fecal matter
c) Human intestines and fecal matter
d) All of the above
1. C. The safest way to eat hamburgers is to cook them to an internal temperature of at least 160 degrees F. This helps protect you from harmful organisms such as E. coli.
2. B. Refrigerators should stay at 40 degrees F or lower.
3. False. Freezing does not kill bacteria. It simply stops them from growing. It is more effective than refrigeration, however.
4. False. Salmonella can also grow rapidly on non-animal foods, including fruit such as melon. Bacteria on the surface of the fruit can transfer to the inside when you cut through the rind with a knife. For that reason, all fruits and vegetables should be rinsed off prior to eating.
5. True. Soft cheeses such as cottage or mozzarella should be thrown away if you see any mold.
6. False. Mayonnaise, because of its high acid and salt content, may actually help inhibit bacterial growth. Nevertheless, keep mayonnaise-based salads and sandwiches refrigerated. The acid environment of the spread slows the growth of the bacteria, but does not prevent it.
7. False. Food that smells sour or otherwise foul definitely will not taste good. These foods contain “spoilage” bacteria that ruin flavor and quality. But the bacteria that cause food-borne illness usually do not impart any odor or change in color at all. You can’t depend on your eyes or nose to detect safety of a food.
8. A. Peanut butter
9. B. The E. coli bacteria finds its way into the food chain beginning in the intestines and fecal matter of farm animals.
0-2 incorrect: Excellent. Your food safety knowledge is terrific. Now, make sure you use it to keep those bugs away.
3-4 incorrect: Fair. Re-examine food safety practices in your environment.
5 or more incorrect: Take immediate steps to correct food handling, storage, and cooking techniques in your home and outside environment.
Which element is this?
- Its atomic symbol is Na.
- Products readily associated with it include monosodium glutamate and soy sauce.
- It’s in most foods.
If you answered sodium, you’re right. But how much do you really know about sodium? Many people are confused by all the information read and heard about sodium and salt. Myths about sodium are almost as common as the salt shaker. Which advice should be listened to, and which should be taken with a grain of salt?
What Is Sodium?
Discovered in 1807, sodium is a metallic element, and an alkali metal widely used in compounds such as sodium chloride and sodium nitrate. It can be found in rocks, soil, oceans, mineral water, and the tissues of plants and animals. Table salt is 40 percent sodium and 60 percent chloride. If salt disappeared from the world, you would have to be careful about those colorful clothes you wear. Salt in dyes keeps colors from bleeding all over your skin. Also, forget about going to the beach. No more radios, coolers, sunglasses, or sunscreen bottles. Salt is used in making plastic.
Do you need sodium in your diet? Absolutely. Sodium is unique in that humans have a greater appetite for salt than for other nutrients. Even though the body contains only about .2 percent sodium, it is necessary for our body to function. About half the sodium in the body is in the soft tissue and half in the bone. Sodium plays a role in the regulation of fluids, blood pressure, and the rhythmic maintenance of the heart. Without it, our hearts wouldn’t beat and our nerves wouldn’t transmit signals.
How Much Is Enough?
Although there isn’t any set Recommended Dietary Allowance (RDA) for sodium in the diet, the general consensus is that 500 milligrams (mg) of sodium will meet the body’s daily sodium needs. (One teaspoon of salt contains about 2,000 mg of sodium.) But most Americans consume between 2,300 mg and 6,900 mg of sodium a day (or about one to three teaspoons), and those who are into the fastfood circuit, maybe more.
Is there any danger of not getting enough sodium in the diet? Not really. Most people get more than enough sodium because it is abundant in our food supply and because people are overly generous with the salt shaker. Ten percent of the salt we eat occurs naturally in foods such as dairy products, fruits, vegetables, meats, and grains. Fifteen percent is added during cooking and at the table, and a whopping 75 percent of the salt in the average diet comes from processed foods such as canned soups and frozen dinners.
Is there a problem with consuming too much sodium? Today’s consumers are concerned about salt because of the suggested link to high blood pressure. Some individuals are especially sensitive to sodium because the kidneys don’t excrete it efficiently. A buildup of sodium in the body can cause the body to retain water. The result is edema (swelling) or hypertension (high blood pressure), which puts a strain on the heart because of the extra volume of blood it is required to pump. Although there are no diagnostic tests to determine who’s “salt sensitive,” the U.S. Dietary Guidelines and the American Heart Association recommend using salt and sodium only in moderation.
Salt substitutes can be helpful for people who need to reduce their sodium intake. They’re not for everyone, so check first with your doctor.
More Than Table Salt
We know we get salt from the salt shaker and the foods we eat. But most of us are unaware of how much sodium we actually consume on a daily basis. When we think of sodium, we think first of table salt (sodium chloride), but sodium has many different names.
Here are some of the ways sodium can be disguised:
- Monosodium glutamate is used as a flavor enhancer and sometimes in tenderizers.
- Sodium ascorbate is used as a preservative.
- Sodium sulfate is used to bleach certain fruits and as a preservative in some dried fruits.
- Sodium nitrate is used to cure meats and sausages.
- Soy sauce and soy isolates are used as flavorings.
Other words for sodium include sodium bicarbonate, sodium hydroxide, and trisodium phosphate.
Ingredients such as baking powder and baking soda; condiments such as soy sauce, catsup, pickles, olives, garlic salt; canned soups; and packaged and convenience foods also contain significant amounts of sodium and add to our dietary salt overload.
Shake the Habit
Old habits are hard to break, especially ones that have been around for 8,000 years. That’s how long people have been adding salt to their food. Many people salt their food without first tasting it. While the easiest way to cut the salt is to throw out your shaker, that only accounts for 15 percent of the salt we consume. If you want or need to cut down on your sodium intake, here are some other tips to get you started:
- Limit high-sodium processed foods such as luncheon meats, processed cheese, hot dogs, chips and canned products such as canned soups, vegetables, or meat.
- Experiment with the flavors of fresh herbs and spices and lemon juice. They can add a whole different taste to foods.
- Eat more fresh fruits and fresh vegetables.
- Avoid seasoned salts such as onion, garlic, and celery salt.
- Read labels. Know what you’re purchasing.
- At restaurants ask to have food prepared without salt.
Sodium is an essential mineral, but go easy. As tastebuds are weaned from salt, one nice benefit is a greater appreciation for foods’ natural flavors. Balance is achieved by selecting from each of the food groups. As with all nutrients, moderation is the key.
What About Organic?
Today organic food is a mainstream multibillion-dollar industry. Sales have reached record highs, driven by a generation of people who began questioning the safety of chemical pesticides and their impact on the environment.
The USDA is in charge of regulating organically grown food. Technically, organic foods can be called organic if they are grown and manufactured without the use of added hormones, pesticides, or synthetic fertilizers. Current research states that most organic fruits and vegetables have less residue from pesticides than nonorganic produce, which helps protect the environment and preserve plant varieties.
The downside is that organic produce costs about 57 percent more than conventionally grown produce. Organic foods aren’t immune to bacteria, either, and they may not be more nutritious. Apparently there isn’t enough data that support claims that organic foods contain higher levels of vitamins and minerals.
Eating organically grown foods may or may not put more nutrients into your body. But the techniques used to grow them can help keep the planet in the best shape possible, which may be best for your health in the long run. Researchers point out that the key to disease-preventive eating is to consume foods shown to have cancer-fighting properties, such as antioxidants and phytochemicals in veggies and fruits–and to keep fat, alcohol, and sugar to a minimum.
So you’re convinced you need to include more vegetables, fruits, and fiber in your diet. But how?
- Try snacking on raw vegetables instead of potato chips.
- Use the salad bar when you go out for lunch or dinner.
- Drink fruit juice or tomato juice instead of soda.
- Vary the greens. Experts now say that different foods and nutrients work together as a team to combat cancer.
- Order pizza with a lot of extra veggies, such as onions, peppers, mushrooms, and tomatoes.
- Shoot for nine servings a day of fruits and vegetables.
Your diet is a great defense against disease. Since greens offer thousands of natural chemicals that help protect us, the produce aisle should be at the top of your list. So, bulk up.
Choose Color and Variety
Remember to shoot for nine servings of different fruits and vegetables every day. Try to include some vegetables from each of these categories:
Veggies Provide these nutrients
Tomatoes, green peppers, Vitamin C
cabbage and other cruciferous
vegetables (broccoli, cauliflower,
brussels sprouts, bok choy, etc.),
Spinach and other dark green, Vitamins A, B, and C;
leafy vegetables (for example, folic acid; iron;
romaine lettuce instead of calcium
iceberg), peas, beans
Yellow and orange veggies Vitamin A/
(carrots, sweet potatoes, beta carotene
Are All Vegetarians Green?
Vegetarians should consult a registered dietitian for help in planning an adequate diet that includes the following nutrients:
- vitamin [B.sub.12]
- vitamin D
Many foodborne illnesses have been reported in recent years–caused by salmonella on cantalloupes and tomatoes, cyclospora on imported raspberries, E. coli on strawberries and in fresh fruit juice, salads, and alfalfa sprouts. Despite consumers’ growing concerns, industry officials say nearly all fruits and vegetables sold are safe, if the consumer prepares them properly. Washing even premixed salads Is recommended. Here are some additional steps you can take to reduce your risk even further:
- Wash fruits and vegetables with water and scrub with a brush when appropriate.
- Throw away the outer leaves of leafy vegetables, such as lettuce and cabbage.
- Peel and cook when appropriate, although some nutrients and fiber may be lost when produce is peeled.
- Remember to keep hot foods hot and cold foods cold. When picnicking, tote salads and vegetables and other perishable foods in an ice-filled cooler.
- Be cautious about buying cut produce, such as melon, that has been left in that dangerous temperature zone (40 degrees to 140 degrees F). Bacteria from hands and knives can easily be transferred to the cut fruit and vegetables.
- When buying fruits and vegetables, be sure they are free of mold, bruises, and cuts. Wash hands before and after handling any food.
- Store cut, peeled, and broken-apart fruits and vegetables in the refrigerator below 41 degrees F.
Breakfasting on a Danish followed by a vitamin chaser? Eating onion rings for lunch and washing it down with a shake and a handful of vitamins? If you think that your daily vitamin pill will cancel out your nutritional sins, think again. It’s not any single element in food that protects us from disease; it’s the whole food.
And some of the best foods we can eat to protect us from disease are fresh fruits and vegetables. They contain compounds called antioxidants and phytochemicals (chemicals found in plants).
“Oh, great, another story about why I should eat broccoli and cauliflower,” you say. But these chemicals in fruits and veggies could be the “vitamins” of the future.
Why all the hubbub over vegetables? Because over the last 20 years or so, scientists have been learning that people who eat a lot of veggies have about one-half the risk of developing a broad range of cancers compared with people who eat few or none. Interestingly, it’s not secondhand smoke, smog, or staring into our microwaves that causes most cases of cancer. It’s our diet. Or, what our diet is lacking.
Other compounds in these powerhouse vegetables can help lower blood pressure and protect us against heart disease and stroke. Newer studies show that the natural chemicals in greens can help prevent birth defects, diabetes, and macular degeneration (a major cause of vision loss in people over age 50).
What exactly is it in vegetables that seems to give us a nutritional edge? B vitamins and folic acid, antioxidants such as vitamins C and E and beta carotene, fiber, and at least 100 phytochemicals, which technically aren’t nutrients.
Phytochemicals are found in cruciferous vegetables such as broccoli, kale, cabbage, cauliflower, mustard greens, brussels sprouts, and turnips. But also they are plentiful in squash, pumpkin, tomato, parsley, celery, and beets. Dark green and yellow vegetables are excellent sources of antioxidants and beta carotene.
Among phytochemicals’ and antioxidants’ talents is their ability to boost our immune system by increasing white blood cells and antibody responses. They also play a role in neutralizing cancer molecules before they invade cells’ DNA. They can restrict cancer development by suppressing unhealthy changes in cells. Each acts in a different way, on a different part of the body, to help prevent disease and enhance health.
The kicker is, while scientists have found many phytochemicals in vegetables and fruits, they still don’t know what they all do. So what should we do? Eat a variety of veggies and fruits every day.
More Is Better
How many vegetables should you eat? Follow the 5-a-day plan: Eat at least five servings of fruits and vegetables a day, but more is better. The U.S. Department of Agriculture (USDA) Dietary Guidelines for Americans suggests nine servings a day. Most Americans get only about three servings or fewer a day. Forty-two percent eat fewer than two servings a day. The recommended 5-a-day plan may sound like a lot until you remember that a cup of juice is two servings, and a usual lunch-size salad (2 cups) is two servings. (French fries don’t count.) Try this:
- Add fruit to your cereal at breakfast.
- Eat a big salad at lunch with some raw vegetables.
- Have cooked veggies for dinner.
- Enjoy a piece of fruit for a snack.
Just remember to eat different kinds of veggies-and fruits. Veggies come in a variety of colors–so simply reach for color and you’ll get variety.
A thin, wax-like coating is applied to some fruits and vegetables after harvesting to help seal in moisture. The Food and Drug Administration regulates these waxes as food additives approved or “generally recognized as safe” for human consumption. Vegetarians may worry that these vegetables contain animal-based waxes. Others fear that the wax traps pesticides, making the produce item unsafe to eat. You can reduce your concern by rinsing fruits and vegetables with warm water and then scrubbing with a brush. This will eliminate much of the wax.