Advisory re Aveneto restaurant, G/F Etertainment Mall, Mall of Asia, Pasay City, Metro Manila. Based on the registry return receipt for registered letter No. 6463, my letter to said restaurant was received by said restaurant's agent on or about 6-4-09. Said letter contained request for
information about the food served by said retaurant, etc. Up to September 8, 2009, said
restaurant has not provided me with the requested for information.
Advisory re "Rissa M. Mananquil, Palmer's Cocoa Butter Formula Therapeutic Hand Cream, Rustan's Essences"
The following are the words of said Mananquil regarding said hand cream. Said words were published on the Philippine Star newspaper issue of September 9, 2009:
" This product, enriched with Vitamin E, relieves even the most dry and chapped hands. It doesn't feel sticky - it absorbs quickly and instantly soothes any cracking, toughness, and flaking. . . . you immediately get softer and smoother hands. It's also perfect for conditioning the cuticles. It's fragrance free and equipped with SPF 8.
Another wonder product is Bloom Cuticle. This vitamin-rich product also contains a blend of healing oils, herbal extracts, and essential oils to soften dry, damaged cuticles and encourage strong, healthy nails.
"Rustan's Essences" . I wrote to said store about products handled by said store. Said store newver answered my letter.
"Nail Spa. Devoted to pampering the hands and feet, they do it right and they do it best."
If said products and services are not as described by said Mananquil, will she help customers get refunds? I have evidence vs. said Mananquil and Johnson &
Johnson.

Fresh Eggs: Playing it Safe
http://www.foodsafety.gov/keep/types/eggs/index.html
EggsEggs are one of nature's most nutritious and economical foods. But, you must take special care with handling and preparing fresh eggs and egg products to avoid food poisoning.
Egg Recipes: Playing It Safe

* Egg mixtures are safe if they reach 160 °F.
* Homemade ice cream and eggnog are safe if made from a cooked egg-milk mixture. Heat it gently and use a food thermometer to ensure that it reaches 160 °F.
* Dry meringue shells, divinity candy, and 7-minute frosting are safe — these are made by combining hot sugar syrup with beaten egg whites. However, avoid icing recipes using uncooked eggs or egg whites.
* Meringue-topped pies should be safe if baked at 350 °F for about 15 minutes. But avoid chiffon pies and fruit whips made with raw, beaten egg whites — instead, substitute pasteurized dried egg whites, whipped cream, or a whipped topping.
* Adapting Recipes: If your recipe calls for uncooked eggs, make it safe by heating the eggs in one of the recipe’s other liquid ingredients over low heat, stirring constantly, until the mixture reaches 160 °F. Then, combine it with the other ingredients and complete the recipe.
* Use a Food Thermometer: To determine safety in egg dishes such as quiche and casseroles, the center of the mixture should reach 160 °F when measured with a food thermometer.

General Information

Egg Storage Chart
Details on refrigerating and freezing raw eggs, cooked eggs, and egg dishes.

Playing it Safe With Eggs: What Consumers Need to Know (FDA)
How to buy, cook, serve, store, and transport fresh eggs to avoid salmonella poisoning. From Consumer Information about Egg Safety.

Egg Products and Food Safety (USDA)
How to use liquid, frozen, and dried egg products safely.

Shell Eggs from Farm to Table (USDA)
Answers to questions on eggs, from how often a hen lays an egg to the safety of Easter eggs to egg storage guidelines.


web site with useful free information:

householdtips org web site
http://www.householdtips.org/

Lowering Salt in Your Diet
http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm181577.htm
Everyone needs some salt to function. Also known as sodium chloride, salt helps maintain the body's balance of fluids. Salt also functions in many foods as a preservative, by helping to prevent spoilage and keeping certain foods safe to eat. But nearly all Americans consume more salt than they need, according to the 2005 Dietary Guidelines for Americans. These guidelines are published every five years by the U.S. Department of Health and Human Services and the U.S. Department of Agriculture.

The natural salt in food accounts for about 10 percent of total intake, on average, according to the guidelines. The salt we add at the table or while cooking adds another 5 to 10 percent. About 75 percent of our total salt intake comes from salt added to processed foods by manufacturers and salt that cooks add to foods at restaurants and other food service establishments.

Q. What are the health effects of too much salt?

A. In many people, salt contributes to high blood pressure. High blood pressure makes the heart work harder and can lead to heart disease, stroke, heart failure, and kidney disease.

Q. What is the daily recommended amount of sodium for adults?

A. The amount of salt in a food is listed as “sodium” on the Nutrition Facts Panel of food labels. The Dietary Guidelines recommend that the general population consume no more than 2,300 milligrams of sodium a day (about a teaspoon of table salt). Most food labels shorten the word “milligrams” to “mg.”

Some people are more sensitive to the effects of salt than others. The guidelines also recommend that, in general, these populations consume no more than 1,500 milligrams.

These populations include

* African Americans
* People with high blood pressure, kidney disease, or diabetes
* People who are middle-age or older

The exceptions to this are people whose doctors have put them on a diet that requires even less sodium because of a medical condition. Always follow your doctor’s recommendation about how much sodium you can have daily.

Q. What steps can I take to lower my salt intake?

A.

* Eat more fresh fruits and vegetables.
* Consume foods that are rich in potassium. Potassium can help blunt the effects of sodium on blood pressure. The recommended intake of potassium for adolescents and adults is 4,700 mg/day. Potassium-rich foods include leafy, green vegetables and fruits from vines.
* Flavor food with pepper and other herbs and spices instead of salt.
* Choose unsalted snacks.
* Read food labels and choose foods low in sodium.

Q. How can I tell if a food is low in sodium or high in sodium?

A. The Nutrition Facts Panel that appears on food labels also lists the “% Daily Value” for sodium. Look for the abbreviation “%DV” to find it. Foods listed as 5% or less for sodium are low in sodium. Foods listed as 6% to 20% contain a moderate amount of sodium. Anything above 20% for sodium is considered high. Try to select foods that provide 5% or less for sodium, per serving.

Q. Are salt substitutes safe?

A. Many salt substitutes contain potassium chloride, which could be harmful to people with certain medical conditions, such as diabetes, kidney disease, and heart disease. Check with your doctor before using salt substitutes.

Q. What is FDA's role in regulating salt?

A.

* Salt is regulated by FDA as a “generally recognized as safe” (GRAS) ingredient. A GRAS substance is one that has a long history of safe, common use in foods, or that is determined to be safe based on proven science. These substances need not be approved by FDA prior to being used.
* FDA requires that sodium content be stated on food labels. FDA has implemented several labeling requirements related to sodium content of foods.
* FDA sets criteria for nutrient-content claims that manufacturers make about foods. Examples are "low sodium" and "reduced in sodium".
* FDA doesn't have regulatory authority to require manufacturers to change the amounts of salt in processed foods at this time, but the agency is conducting research in this area. In 2007, the Center for Science in the Public Interest submitted a Citizen's Petition to FDA requesting that the agency make changes to the regulatory status of salt, including requiring limits on the amount of salt in processed food. In November 2007, FDA held a public hearing in College Park, Md., on the agency's policies regarding salt in food, and solicited comments from the public about future regulatory approaches.

Q. What was the outcome of FDA's public hearing on salt?
A. The public comment period ended in August 2008, and the agency is reviewing comments. FDA is also a sponsor of an Institute of Medicine (IOM) report on reducing sodium intake, which is due out in 2010. IOM has convened a committee to review and make recommendations about various ways to reduce salt intake. The strategies under consideration include actions by food manufacturers, by public health professionals and consumer educators, and at the government level, such as special initiatives and regulatory options.

This article appears on FDA's Consumer Updates page, which features the latest on all FDA-regulated products.

Date Posted: September 8, 2009

Storage Times for the Refrigerator and Freezer
http://www.foodsafety.gov/keep/charts/storagetimes.html
Storage Times for the Refrigerator and Freezer

For storage times for eggs and foods made with eggs, see Egg Storage Chart.

Category


Food


Refrigerator
(40 °F or below)


Freezer
(0 °F or below)

Salads


Egg, chicken, ham, tuna & macaroni salads


3 to 5 days


Does not freeze well

Hot dogs


opened package


1 week


1 to 2 months

unopened package


2 weeks


1 to 2 months

Luncheon meat


opened package or deli sliced


3 to 5 days


1 to 2 months

unopened package


2 weeks


1 to 2 months

Bacon & Sausage


Bacon


7 days


1 month

Sausage, raw — from chicken, turkey, pork, beef


1 to 2 days


1 to 2 months

Hamburger & Other Ground Meats


Hamburger, ground beef, turkey, veal, pork, lamb, & mixtures of them


1 to 2 days


3 to 4 months

Fresh Beef, Veal, Lamb & Pork


Steaks


3 to 5 days


6 to 12 months

Chops


3 to 5 days


4 to 6 months

Roasts


3 to 5 days


4 to 12 months

Fresh Poultry


Chicken or turkey, whole


1 to 2 days


1 year

Chicken or turkey, pieces


1 to 2 days


9 months

Soups & Stews


Vegetable or meat added


3 to 4 days


2 to 3 months

Leftovers


Cooked meat or poultry


3 to 4 days


2 to 6 months

Chicken nuggets or patties


3 to 4 days


1 to 3 months

Pizza


3 to 4 days


1 to 2 months


Advisory re Galinco Chips Delight Peanut & Caramel Chip Cookies. I bought a package of said product. I couldn't find visible (to unaided eye) consume before/best before date on the package of said product. The name and address of the manufacturer of said product was indicated as: "GALINCO Grand Alphatech International Corporation, Sn. Domingo Road Mayapa Calamba Laguna Laguna".