Q. I would like to hear more about ultra-pasteurization of milk. I have noticed that organic milk does not spoil as fast as non-organic milk. Is it the ultra-pasteurization? And why is organic milk ultra-pasteurized while regular milk is not?
A. Ultra-pasteurization, which heats milk to 260 degrees F. as opposed to the 160 degrees F. required for regular pasteurization, triples the shelf life of milk. Most big-brand organic milk is now ultra-pasteurized, so that’s probably why you’ve noticed that it doesn’t spoil as quickly as normal milk.
As to why the ultra-pasteurization process has been widely adopted by the organic market and not the conventional milk market, I can only speculate. Continue reading “What’s the Deal with Ultra-Pasteurized Milk?”
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Q. I am a healthy, active person trying to maintain my weight. About once or twice a week I will have a nice dessert at my favorite bakery, staying within my allotted calories for the day. My question is: though I’m keeping calories down, is it still healthy?
I recently received some free samples of a new brand of whole grain pasta, with a request to review the product. Having read through the promotional literature, exchanged emails with the company’s nutrition scientists, and cooked some up to taste, here’s my take.
Kale Soup with Rice and Lemon Makes 4 servings The bright touch of lemon in this soup is like a little ray of sunshine on a winter’s day. The soup also manages to be hearty without weighing you down. Unlike most soups, which taste better the next day, this one is really best the day it’s made.