Halva is a sweet and relatively safe delicacy familiar to many since childhood. The advantages of halva are obvious: despite the high calorie content, it consists of natural ingredients, so almost everyone can enjoy it within reasonable limits.
This sweetness also has positive aspects, it helps to normalize metabolism and, due to its composition, lowers cholesterol levels, but in order for these beneficial properties not to be lost, you need to know how to store halva.
You need to know not only how to store halva, but also how to choose it, otherwise you will not be able to enjoy tasting it. Halva should be dry, slightly crumbly and without oil droplets on the surface.
The performance of the latter means that the store has a very remote idea of how to store halva, and it was kept warm. But too dry, windy layer is also not good.
It is also worth paying attention to the fact that halva should not contain impurities, skins from seeds or nuts, which indicates a low quality product.
It all depends on what kind of packaging the product has and for how long it is planned to eat it. If the piece is small, then you should not bother with the topic of how to store halva, in principle. Under normal conditions, it will lie quite calmly on a table or in a vase. But it is better that it be covered, otherwise it will wind.
At the same time, the temperature in the storage room should not exceed 18 degrees Celsius. Such in the kitchen can only be found on the winter windowsill, so the easiest way is to put halva in the refrigerator.
You can store it there for two months, but only in a situation where there is no doubt that the product is fresh. This is how long the shelf life of halva is, if it is not made for the inhabitants of the Arctic.
There, the shelf life can reach 6 months. In fairness, it can be noted that if readers manage to find a store where halva is stored in the refrigerator, we can assume that they are lucky. In most retail outlets, sellers do not bother with such details.
Linseed oil for hair
Using flaxseed oil for hair
Due to its unique composition, linseed oil is extremely beneficial for hair. In women who regularly use this remedy, the following improvements are observed: hair loss is reduced, hair becomes stronger, the fat balance of the scalp is normalized, and dandruff disappears.
Flaxseed for hair can be taken internally or used as a mask. We offer recipes for effective masks from linseed oil for hair:
Linen mask for dry hair. Ingredients: 2 tablespoons of flax oil, 1.5 tablespoons of alcohol or vodka. The ingredients for the mask must be mixed, applied to wet hair and rubbed into the scalp for 10 minutes. After that, wrap a towel around your head for 30 minutes, then rinse your hair well with shampoo and warm water. The mask should be applied once a week. After 3-5 weeks, the hair becomes stronger, hair loss decreases, shine appears.
Linen mask for severely damaged hair. Weakened, split ends and hair prone to falling out need long-term treatment. Linseed oil hair masks can significantly improve the situation if they are applied for 6-8 hours, preferably at night. Flaxseed oil should be rubbed in its pure form into the roots of the hair. Overnight, the beneficial substances from flax seeds are absorbed into the scalp and provide a more effective treatment.
Linen mask for hair growth. Ingredients: 2 tablespoons linseed oil, 2 tablespoons grated onion, 1 tablespoon honey. All components of the mask must be mixed well and applied to the hair. After 30 minutes, rinse your hair well with shampoo and conditioner to get rid of the onion smell.
How to choose linseed oil?
Flaxseed oil can be purchased at a pharmacy, in the market and in a supermarket. When choosing, you should pay attention to the following characteristics:
color. Fresh and high-quality linseed oil is distinguished by its yellow color without turbidity and impurities;
smell. Quality flaxseed oil is practically odorless. If there is any bitterness in the smell, this indicates its low quality;
best before date. Flaxseed oil should have a good shelf life margin. Products with suitable dates should not be purchased.
Before you buy linseed oil, you need to make sure that the manufacturer has a good reputation. Its effectiveness directly depends on the quality of linseed oil.
Modern women are increasingly turning to the recipes of nature in search of beauty. These include hair masks from such an amazing product as flax oil. And it is not difficult to use it for the benefit of the beauty of your curls, especially if you listen to our advice.
Walnut halva
Ingredients for making walnut halvah:
250 g honey
- half a kg of walnuts
Preparation of halvah from walnuts:
In order to prepare walnut halva, we fry the peeled nuts, peel them, rubbing them with our hands. We melt the honey. You can check the readiness of honey as follows: pour a drop of honey into cold water, if it thickens, then the honey is ready. Remove honey from heat, add nuts, mix. While the halvah is hot, quickly put it in a bowl, after greasing it with oil.
Walnut halva is ready!
SOFT AND NOURISHING TONIC with milk and cucumber will help your eyes get rid of dark circles and puffiness under the eyes.
Ingredients:
Cucumber 1 piece
Milk 100 ml
Essential oil 2 drops
Cooking method:
1. Boil milk.
2. Cut the cucumber into thin slices.
3.Put them into boiling milk.
4.Bring to a boil.
5. Cool the mixture.
6. Beat with a blender
7. Add rosemary oil.
8. Mix thoroughly.
-- Apply toner every morning and evening before bed. Shelf life: 7 days --
EXPIRY DATES OF COSMETICS AND HOW TO STORE IT?
Cosmetics should be stored only in a cool, dry place, next to the battery - in no case, therefore, the window sill will not work in any way, the cooler, the better, again, of course, it does not belong in the refrigerator. What trouble can happen, for example, with lipstick near the battery - will it melt? Not only! The composition of preservatives and dyes is changing.
Remember one thing, heat + humidity = germs.
Never leave your cosmetic bag in a closed car in the summer and do not take cosmetics with you to the beach, extreme heat destroys its composition in the same way as strong cold.
Always try to wash and sanitize your brushes. For disinfection there is a special funds, but if you do not have such a tool, then be sure to wash your brushes, because tomorrow you will definitely start to gain shadows with them.
Do not be stingy and still get this special disinfectant, with which the brushes are cleaned and disinfected for literally 5 minutes, and at the same time remain dry. Then you will not need to wash your brushes every day and you will no longer have a serious headache. Pleasant surprise - sponges are a great breeding ground for germs if they are not washed. Be sure to wash them in warm soapy water after each use.
Never lend lipstick to a friend or anyone else, no one has yet canceled herpes, and even if a friend does not show it visually, this does not mean at all that it does not exist.
About the expiration date.
Here are some reactions to expired products:
Lipstick: redness, peeling of the labial mucosa, dryness, itching.
- Eyeshadow: eyelid eczema.
- Nail polishes: eczema on the eyelids, chin, neck, mouth (where there is direct contact of the fingers with the face).
- Mascara, pencils, blush: dermatitis of the eyelids and cheeks.
About how much you need to store a particular product.
Firstly, the rule that is indicated here is not common to everyone, you yourself must necessarily adjust the term in accordance with how the smell, color, texture of the product changes during use. Any changes indicate that the product is sent on a further journey to the trash.
Eye shadow, blush, concealer - 12 to 24 months
- Pencils, eyeliner, lipsticks - 9 to 12 months
- Foundation, fluids, bases - approximately 6 months
- Powder - approximately 9 months
- Mascara - 3 months maximum (due to being used directly near the eyes)
herbal tooth powder
This powder perfectly cleans plaque and helps with periodontal disease and bleeding gums.
Dip a wet brush into the powder, massage your teeth and gums.
Ingredients: chamomile flowers, marigold flowers, peppermint, nettle leaves, horsetail, yarrow inflorescences, wood ash, white clay.
Shelf life: at least a year
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How to choose the right products?
Milk. On the counter: you need to distinguish between several types of milk in order to choose the one that suits you best in the store.
Pasteurized milk - its preparation involves heating the milk to 60-70 ° C for 15-30 minutes. At the same time, all beneficial microorganisms are preserved, but the fermentation process is restrained. The shelf life of pasteurized milk is short - only 36 hours.
Sterilized milk is mechanically processed under pressure and heated to a temperature of 115-135°C. With this treatment, vitamins are preserved, but live spores and bacteria, including those useful for the body, die. For this reason, sterilized milk is much more valuable and healthier than powdered milk, but to a large extent loses to pasteurized milk.
Baked milk is a feature of its production in heat treatment (heating to 95-99 ° C), which determines the color and taste of the product: the taste and smell are clean, without foreign impurities that are not characteristic of fresh milk, with a pronounced aftertaste of pasteurization. The color is white with a cream tint.
Houses:
When buying milk, it is easy to determine whether water has been added to it or not. Put a drop of such milk on the thumbnail and observe: if the drop immediately spreads, then there is water in the milk, if it is retained by a whole drop, then the milk was not diluted.
Sour cream on the counter: when choosing sour cream, you should pay attention to the expiration date and shelf life of the product. Natural sour cream in sealed packaging can be stored for 5-7 days at a temperature of +2 to +6 degrees, and in unsealed (for example, in a plastic cup with a lid) - 72 hours. And the less natural ingredients in the product, the longer the shelf life (2-4 weeks) and the higher the storage temperature (from +2 to +20 °C).
At home: should have a homogeneous mass of even white color, without sour smell, watery layers and hard lumps. The presence of liquid on the surface of sour cream indicates a violation of the technology of its production.
Cheeses that have cracks, covered, albeit partially, with mold, can be classified as substandard products. Exceptions are cheeses, in which such signs indicate maturity (for example, Roquefort-type white cheese with mold) and good quality.
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7 important rules for storing medicines that every housewife should know!
3. Medicines in liquid consistency should not be frozen during storage. Storage in the refrigerator should be only on the recommendation of the instructions for the medicinal product.
4. It should be remembered that tinctures, tablets and ointments deteriorate under the influence of direct sunlight or under the influence of high temperatures.
5. You can not store tablets and capsules in paper packages in the bathroom, as dampness can lead to their destruction.
6. For storing medicines, a separate box should be allocated in a dry place, next to which there should not be any heat sources.
7. Medicines that have expired should be destroyed. To be safe, throw them down the drain.
USEFUL TIPS FOR HEALTH
How long after the expiration date can medicines retain their therapeutic effect?
According to studies by the US Food and Drug Administration, approximately 85% of medicines remain effective long after the expiration date - some up to 15 years. At the same time, their effectiveness may slightly decrease over time, but most of the original potential remains. Exceptions to this rule include nitroglycerin, insulin, and some liquid antibiotics.
How to choose milk chocolate?
In order not to be disappointed in your favorite delicacy since childhood.
Everyone loves chocolate, regardless of age. How to choose the right milk chocolate, we were told by the experts of the "Test Purchase" project.
Chocolate bars, sweets and cakes, looking at us from the windows of kiosks and shops, beckon us with their sweet taste. According to statistics, a person consumes an average of 7-8 kilograms of chocolate per year - and this is not surprising: in addition to its taste, it generally improves mood. However, the buyer can be very upset if it suddenly turns out that what he was sold under the brand name "milk chocolate" is not really such. Where to start choosing chocolate?
Price. This is an important point: if it is significantly lower than the price of similar products from other companies and the content of cocoa products is not indicated on the wrapper, it is useless to hope for the high quality of such chocolate.
Package. Chocolate is a delicate product, it easily absorbs odors and loses its pleasant aroma. That is why chocolate should not be stored near strong-smelling foods such as fish, meat or lemons. In addition, chocolate is susceptible to temperature changes, and oxidizes when exposed to air and light. So make sure that the treat is well packaged. Moreover, it is better if the tile is wrapped in foil, and only then - in a colorful cover.
Best before date. The rules clearly state that the expiration date for chocolate without filler is 6 months, chocolate with filler - 3 months. The shelf life of chocolate from foreign manufacturers is 12-18 months. However, a long shelf life is not an indicator of the poor quality of chocolate products and the presence of preservatives.
Natural cocoa butter is an antioxidant that prevents fat oxidation. Therefore, chocolate, which includes natural cocoa butter, can be stored for up to 2 years.
Appearance. Quality chocolate has a glossy, shiny surface. Haze is a sign of a product that contains cheap confectionery fat, which means that in front of you is not chocolate, but confectionery tiles, no matter what the manufacturer writes on the label. In addition, high-quality chocolate, when broken, produces a characteristic crunch and melts in the mouth. If the chocolate "turned gray", then the storage conditions were violated. But on the other hand, only natural chocolate behaves this way, you should not be afraid of a whitish coating.
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The cosmetic bag of many girls and women is bursting with () Little tricks for using cosmetics The cosmetic bag of many girls and women is bursting with various lipsticks, glosses and shadows.
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- Shelf life: 6 months
- Best before date: 6 months
- Shelf life in the refrigerator: 2 months
- Freezer time: 3 months
Store at a temperature not exceeding +15 °C
This oriental sweet is well known to many for its excellent taste. As it turned out, there are a large number of types of halva, as well as recipes for its manufacture. Now halva is made by hand only in Iran, Turkey and Afghanistan. Her taste is much different. Halva, which appears during industrial production, is tasty, but very different from handmade. Also, it is distinguished by low quality, it dries quickly and releases fat. Therefore, in order to eat a fresh product, it is worth knowing the shelf life of halva. This delicacy was loved many centuries ago, but even now it is loved by both children and adults. This is a wonderful dessert that is also a healthy sweet.
Halva begins its history from the 5th century BC in Iran. Its appearance in the countries of the USSR is still unknown. There are opinions that this product appeared in Odessa. It was produced by the Greek confectioner Kazi. A variety of types of halva were produced at his factory, from chocolate to nut. There is also a version that the merchant Sviridov, who learned the recipe from his Greek wife Medea, learned the recipe for halva. In Russia, only a few types of halva are currently produced. The recipe for this sweet is actually very easy. Nuts or seeds need to be crushed, and then beat with caramel into a homogeneous lush mass. Soapy or licorice root makes the halva melt in your mouth. They are added to this syrup. Halva contains natural ingredients, so it belongs to healthy products.
The benefits and harms of halva
Depending on its type, this sweetness has its own benefits. Therefore, the shelf life of halva is important to know. Sunflower halva in Europe and Russia is one of the most common. It includes vitamins B1, PP and F1. Thanks to them, the condition of the hair and scalp improves, and their loss is also prevented. Halva protects the skin from free radicals and helps against aging. In terms of low calories, almond halva is in first place. It is low in oils and high in amino acids. It has a special and memorable taste. Those who want to strengthen their bones should use it, as it contains a lot of vitamin D. With the help of peanut halva, you can improve memory, calm nerves and strengthen the neural connections of the brain. It contains vitamins and linoleic acid. The taste of the East will be given by sesame halva. All traditional Middle Eastern desserts are made with spiced sesame seeds. B vitamins, antioxidants, zinc, calcium, manganese are included in its composition. It is an excellent remedy for migraines, fatigue and colds. Folic acid is included in almost all types of this product, so those who are planning a pregnancy should know the shelf life of halva.
This sweetness should not be eaten with cholecystitis, liver disease and pancreatitis. It is also contraindicated for obese people.
How to properly store halva
You can buy halva packed or loose. The latter is more convenient because you can see its condition, and whether the production technology is broken. Halva should be dry, crumble a little and have a layered fibrous structure. A dark coating indicates that the shelf life of halva has come to an end. Packaged halva is more difficult to inspect. But she is protected from the outside world. The shelf life of packaged halvah is longer. Halva can be stored in a vacuum container up to 6 months. The label gives an indication of the freshness of the product. Halva should be stored in a dry and cool place where the temperature is 12 degrees with a relative humidity of not more than 70 percent. The shelf life of halva depends on the temperature, so it should not fluctuate. It should not be kept near products that have a pungent odor.
In general, the shelf life of halva can reach 6 months. from the date of manufacture.
Storage of halva in the refrigerator
You can store halva in the refrigerator for a long time without losing taste. Such storage is the most optimal in view of the favorable and stable temperature and humidity conditions.
To store halva in the refrigerator, if the package is opened, the sweetness should be transferred to a glass container with a lid. This will increase the shelf life of halva, as well as protect it from dampness and foreign odors. You can also use plastic containers. It is not worth storing halva in a bag, it will deteriorate faster. You can store halva in the package only if it is intact.
The shelf life of sesame halva, as well as glazed - 2 months at a temperature of not more than 5-7 degrees at a relative humidity of not more than 70 percent. Peanut, sunflower and nut halva can be stored 1.5 months at a temperature of not more than 5-7 degrees at a relative humidity of not more than 70 percent.
Storage of halva in the freezer
If there is a lot of halva, and there is no longer enough space in the refrigerator, you can freeze the halva. However, not all varieties of halvah are suitable for freezing. You can store sesame or tahini halva in the freezer, they do not have a bitter aftertaste after defrosting.
Halva should be hermetically sealed before freezing if the integrity of the package is broken. You can wrap the halva with cling film.
It is advisable to store halva in the freezer at a temperature not higher than -18 degrees, since the lower the temperature, the longer the shelf life will be. If your freezer has a quick freeze function, use it. Quick freezing will help prevent moisture crystallization in the product.
The shelf life of halva in the freezer is 3 to 5 months at temperatures from -18 degrees and below.
When it's time to thaw the sweets, leave them on the refrigerator shelf for several hours so that the defrosting process occurs gradually.
Storage of halva at room temperature
Halva is quite a satisfying dessert, so the question of how to store halva at home is very relevant.
So, it is not difficult to store halva in its original packaging, since it is hermetically sealed and protected from external influences. Therefore, you can store halva in a package both in a horse closet, and on a balcony or in a pantry. The main thing is that the storage place is cool (temperature not higher than +15 degrees), dry and protected from light.
But how to store the opened halvah? The integrity of the packaging is broken, which means that the shelf life is decreasing every day. In order to preserve the freshness of halva, you should transfer it to a glass and plastic container with an airtight lid. Then you should choose a storage location based on the following conditions: protection from sunlight, lack of moisture, temperature within 12-15 degrees. There will be a pantry, an insulated balcony.
The shelf life of halvah at room temperature is 2-3 months depending on storage conditions.
Halva depending on the oil-containing kernels used subdivided into sesame (tahini), peanut, nut, sunflower, combined (from several types of oil seeds or nuts). They produce chocolate-glazed halva in the form of small briquettes.
Halva is produced by weight and packaged. Halva is packaged in the form of briquettes, in cans and artistically designed boxes, cardboard, tin or polymer materials. Halva glazed with chocolate is pre-wrapped in foil.
Permissible deviations of the net weight of a unit of packaging of halva,%, not more than: up to 200 g inclusive - ±3;from 200 to 500 g inclusive - ± 2;from 500 to 1 OOO g inclusive - ±1; over 1000 g - ± 0.5.
Bulk halva can be packed in cans or boxes with subsequent packaging in outer containers.
Halva quality must comply with the current standard.
Its surface is dry. Halva, glazed with chocolate, without graying and damage on the front surface. Chocolate glaze covers halva with an even or slightly wavy layer, without large smudges.
The consistency of halva is easily cut, slightly crumbling. The structure in the fracture is fibrous-layered or fine-fibred. The presence of thickened caramel fibers is not allowed.
The color of sesame halva is cream, peanut halva is from cream to yellowish-grayish, walnut halva is light yellow, sunflower halva is grayish, halva of all kinds with the addition of cocoa products is monophonic, from light brown to brown.
The taste and smell are clearly pronounced, corresponding to the name of halva, without rancid, musty and other tastes and smells.
Halva made with licorice root as a foaming agent may have a licorice smell and subtle flavor, a darker color, and a firmer texture compared to soap root halva.
Moisture content in halva - no more than 4%; total sugar (in terms of sucrose) - within 25-45; reducing substances - no more than 20; fat in sunflower and sesame halva - not less than 30, in peanut, nut and combined - not less than 25; total ash in halva of all types, except sunflower - no more than 1.9, in sunflower - no more than 2; ash insoluble in 10% hydrochloric acid - no more than 0.1%. The content of glaze in chocolate-glazed halva is also standardized - at least 29%. Copper salts in terms of copper should be no more than 12 mg / kg. The presence of arsenic and lead salts is not allowed.
When storing halvah, oil leaks out, and at elevated storage temperatures, this process is accelerated. The released oil oils the wrapper, it quickly goes rancid. Tahini halva rancid more slowly than other types of halva, as the tahini mass contains more antioxidants.
Characteristic halva defect during storage - moistening of the surface layer, due to the content of reducing substances. Humidification of halva is the main prerequisite for the darkening of its surface, which is largely due to the formation of melanoidins (products of the interaction of sugars with protein substances), as well as the breakdown of proteins, fat oxidation.
current standard Halva has the following storage mode: temperature - no more than 18°С, relative air humidity - no more than 70%.
The most favorable conditions for storing halva are created at a low temperature (no more than 12°C) and low relative humidity. At a temperature of -20°C, halva can be stored for a year.
Warranty periods of storage of halva:
sesame and chocolate glazed - 2 months;
nut, peanut, sunflower, combined - 1.5 months.
Halva belongs to oriental sweets and definitely does not need additional introduction to the consumer. After all, halva is known to everyone since childhood. True, today many halva lovers can hardly remember its origin. She is loved for her usefulness and special taste. Due to technological progress in the food industry, a wide variety of this product has appeared, which makes it necessary to study this product in more detail, to find out what is the use and whether there is harm in halva.
The first halva recipe was invented in Iran in the distant 5th century BC. Then the oriental delicacy was made exclusively by hand by special people called kandalakchi. In the same Iran, Afghanistan or Turkey, there is an opportunity to find such masters.
Initially, the Arab peoples introduced crushed nuts, sesame seeds, molasses (caramel) and honey into the dense dense mass. The function of the foaming agent was performed by eggs. After high-quality mixing, stretching and cooling, an “airy”, slightly crumbling product was obtained, ultimately called halvah. At the same time, it should be noted that in eastern countries there are two main types of this confectionery:
- Based on crushed seeds of various oilseeds;
- Which includes vegetables, fruits or cornmeal.
On the territory of Russia, halva began to be produced only in the 19th century. The Greek Kazi from Odessa became a pioneer in this confectionery business. The daily turnover of the exotic delicacy was 800 kilograms, and the assortment included chocolate, honey, nut, sugar and Karaite almond halva. After all, it was Kazi who came up with the idea of replacing expensive honey with cheaper sugar.
According to another version, the merchant Sviridov was the first to engage in "halvich" production. He was told the recipe for oriental sweets by a Greek wife named Medea.
But the asteroid Halva, discovered by scientist Raymond Dugan, plows the expanses of space.
Types of halva
At the moment, the following varieties of halva are sold in stores:
Useful properties and composition of halva
Halva today is one of the most popular sweets all over the world. Therefore, its composition is well studied. Of course, it depends on the type of particular halva. But it still has general nutritional values.
First of all, halva is a rich source of vitamins and microelements that are beneficial for the human body and have a high nutritional value.
In any form of halva there are vegetable proteins, polyunsaturated fatty acids of vegetable origin, which are mostly represented by linolenic, linoleic, oleic and others, amino acids, dietary fiber.
There are such important minerals as potassium, calcium, phosphorus, zinc, copper.
The beneficial properties of halva are very easy to explain: when processed, the seeds and nuts from which this delicious product is made do not lose their properties.
The folates that are present in it are very useful for pregnant women, children, help the fetus develop normally and participate in the formation of a healthy child's body. If you are concerned about the question “Is it possible to eat halva during pregnancy?”, Then the answer is yes. Yes, but only within reasonable limits. It is still a high-calorie product.
Useful halva and during breastfeeding. You need to introduce it into your diet gradually so as not to cause allergies in the baby.
Halva is useful for the prevention of anemia, as it contains substances involved in hematopoiesis.
The use of halva can be a good prevention of cardiovascular diseases. Thanks to the vitamins and minerals that make up the product, it helps to strengthen the immune system.
The benefits of halva
Halva is the only food product whose useful qualities depend solely on its main components, i.e. from the type of halva. Therefore, it is impossible to fix a clear definition of the benefits to the human body. We can note only a few common, inherent in all species.
Halva harm
Despite all the deliciousness of the oriental delicacy, it must be eaten with caution, without being particularly carried away.
The reason lies in the fact that halva:
- Negatively affects tooth enamel;
- Not recommended for children under six years of age due to damage to the mucous membrane of the gastrointestinal tract;
- Halva crumbs can choke, which is unsafe for a child;
- Restrictive measures should also be taken by people suffering from obesity and diabetes (after all, the calorie content of 100 g of the product is from 500 to 550 kilocalories);
- The main components of halva often cause allergic reactions in case of individual intolerance to one or another type of halva.
The best norm for consuming oriental crumbly sweets will be a piece of 15–30 grams.
The harm that can be caused by the use of halva can also include artificial additives, which are now widely used in the food industry. They not only do not bring any benefit, but can manifest themselves in the form of an allergic reaction.
Another harm that halva can bring is the use of GMO products by some manufacturers. Therefore, when buying, you need to pay attention to whether there is a mark on the use of such products. Manufacturers are required to label products with GMOs.
In the production of this delicious delicacy, low-quality raw materials may be used. So, for example, sunflowers can accumulate cadmium, which can eventually cause poisoning.
How to choose and store halva
To get the maximum benefit from your favorite treat, it is very important to know the rules for choosing it. In this way:
- It is better to take halva in sealed "vacuum" packaging, which helps the product retain its properties for up to six months;
- Halva in a cardboard container can be considered fresh for about two months;
- The expiration date of loose sweetness is practically impossible to determine;
- It is impossible to use products rancid in smell and taste;
- It is forbidden to take halva with a greasy surface film and moisture droplets on the surface (these factors indicate staleness).
Today, buying halva in the store is not a problem. You can find not only our domestic manufacturers, but also foreign ones.
When buying, first of all, pay attention to the production date and shelf life of halva. If the deadline is coming to an end, it is better to refuse such a purchase. In addition to the expiration date, the composition of the product and the manufacturer must be indicated on the packaging.
If there are husk residues in halva (halva and sunflower often suffer from such a defect), then this may indicate a very low quality of the product.
It is desirable that the halva was in factory packaging. It is very difficult to check the expiration date of loose halva, which should be no more than 2 months. If a longer period is written on the package, then there are preservatives that extend the shelf life.
The best way to store halva is a glass jar. And definitely in the fridge. Even halva bought in its original packaging must be unwrapped and put in a jar.
How to choose halva and what harm low-quality halva can bring, see the video
