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<?xml-stylesheet type="text/xsl" href="http://articles.mercola.com/utility/FeedStylesheets/rss.xsl" media="screen"?><rss version="2.0" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:slash="http://purl.org/rss/1.0/modules/slash/" xmlns:wfw="http://wellformedweb.org/CommentAPI/"><channel><title>Is That Mustard Still Good?</title><link>http://articles.mercola.com/sites/articles/archive/2007/07/05/is-that-mustard-still-good.aspx</link><description>With fresh foods, it’s easy to tell by smell and appearance when they’re past their prime. But when you start to venture into canned, jarred and bottled items -- things like mustard, butter, olives or broth -- it’s much more of a gray area . You can’t</description><dc:language>en</dc:language><generator>CommunityServer 2008.5 SP1 (Build: 31106.3070)</generator><item><title>re: Is That Mustard Still Good?</title><link>http://articles.mercola.com/sites/articles/archive/2007/07/05/is-that-mustard-still-good.aspx#9084</link><pubDate>Fri, 06 Jul 2007 02:02:35 GMT</pubDate><guid isPermaLink="false">24451277-a5aa-4add-96dc-64081bfd86fa:9084</guid><dc:creator>dingleberries</dc:creator><description>&lt;font face="arial"&gt;&lt;font color="#c8c5c8" size="5"&gt;&lt;font color="#b8b5d8" size="5"&gt;&lt;a href="http://www.thebestpageintheuniverse.net/c.cgi?u=banish"&gt;Link&lt;/a&gt;&lt;br&gt;
&lt;br&gt;
&lt;/font&gt;&lt;/font&gt;&lt;/font&gt;&lt;font face="arial"&gt;&lt;font color="#c8c5c8" size="5"&gt;&lt;font color="#b8b5d8" size="5"&gt;please read the 4th paragraph from the top, under the picture. Mercola desperately needs this advice.&lt;/font&gt;&lt;/font&gt;&lt;/font&gt;&lt;br&gt;&lt;img src="http://articles.mercola.com/aggbug.aspx?PostID=9084" width="1" height="1"&gt;</description></item><item><title>re: Is That Mustard Still Good?</title><link>http://articles.mercola.com/sites/articles/archive/2007/07/05/is-that-mustard-still-good.aspx#9083</link><pubDate>Thu, 05 Jul 2007 22:03:02 GMT</pubDate><guid isPermaLink="false">24451277-a5aa-4add-96dc-64081bfd86fa:9083</guid><dc:creator>FRUMPO</dc:creator><description>When raw milk ages, it turns into curds and whey--that is, cream cheese and watery milk, It is still edible. Why?&amp;nbsp; The lactobacilli keep it from putrefying.&lt;img src="http://articles.mercola.com/aggbug.aspx?PostID=9083" width="1" height="1"&gt;</description></item><item><title>re: Is That Mustard Still Good?</title><link>http://articles.mercola.com/sites/articles/archive/2007/07/05/is-that-mustard-still-good.aspx#9077</link><pubDate>Thu, 05 Jul 2007 20:58:50 GMT</pubDate><guid isPermaLink="false">24451277-a5aa-4add-96dc-64081bfd86fa:9077</guid><dc:creator>Phantom O Banjo</dc:creator><description>Ah I wouldn't toss out Grandma's fruitcake!&amp;nbsp; It has to age before it comes into it's own.&amp;nbsp;&amp;nbsp; ;)&amp;nbsp; &lt;br&gt;&lt;img src="http://articles.mercola.com/aggbug.aspx?PostID=9077" width="1" height="1"&gt;</description></item><item><title>re: Is That Mustard Still Good?</title><link>http://articles.mercola.com/sites/articles/archive/2007/07/05/is-that-mustard-still-good.aspx#9076</link><pubDate>Thu, 05 Jul 2007 19:05:50 GMT</pubDate><guid isPermaLink="false">24451277-a5aa-4add-96dc-64081bfd86fa:9076</guid><dc:creator>Russ Bianchi</dc:creator><description>The VAST MAJORITY of so-called condiments (ketchup, mustard, pickles, relish, mayonnaise, etc.) are chemical coctkails of hydrogenated fats and oil, water, modified starched and gums, High Fructose Corn Syrup, salts, preservatives, stabilizers, emulsifiers, fake and artificial coloring and flavorings&lt;strong&gt;, AND VOID OF ANY REAL&amp;nbsp;BENEFICIAL NUTRIENT CONTRIBUTION TO ANY HUMAN&lt;/strong&gt;.&amp;nbsp;&lt;img src="http://articles.mercola.com/aggbug.aspx?PostID=9076" width="1" height="1"&gt;</description></item><item><title>re: Is That Mustard Still Good?</title><link>http://articles.mercola.com/sites/articles/archive/2007/07/05/is-that-mustard-still-good.aspx#9072</link><pubDate>Thu, 05 Jul 2007 02:30:28 GMT</pubDate><guid isPermaLink="false">24451277-a5aa-4add-96dc-64081bfd86fa:9072</guid><dc:creator>Islander</dc:creator><description>I have to say, this sounds like food paranoia to me. I still have quart jars of homemade pickles down cellar, put up when we were a family of six. The last child left home seven years ago. I live alone and two opened quart jars of pickles have been in my fridge for at least 6 months. (How many pickles can a single woman eat?) Don't you remember going to office picnics or family reunions where the potato salad sat out in the shade of a big maple tree all afternoon? Nobody got food poisoning, did they? Has the world become a more dangerous place, really - or are we just becoming Chicken Littles?&lt;br&gt;&lt;img src="http://articles.mercola.com/aggbug.aspx?PostID=9072" width="1" height="1"&gt;</description></item><item><title>re: Is That Mustard Still Good?</title><link>http://articles.mercola.com/sites/articles/archive/2007/07/05/is-that-mustard-still-good.aspx#9070</link><pubDate>Wed, 04 Jul 2007 16:54:36 GMT</pubDate><guid isPermaLink="false">24451277-a5aa-4add-96dc-64081bfd86fa:9070</guid><dc:creator>mmc88121</dc:creator><description>Most of that stuff is not in our refrigerator to begin with, except for the mustard and it usually does not last 6 months anyway.&lt;br&gt;&lt;br&gt;Mary&lt;img src="http://articles.mercola.com/aggbug.aspx?PostID=9070" width="1" height="1"&gt;</description></item><item><title>re: Is That Mustard Still Good?</title><link>http://articles.mercola.com/sites/articles/archive/2007/07/05/is-that-mustard-still-good.aspx#9069</link><pubDate>Wed, 04 Jul 2007 16:29:50 GMT</pubDate><guid isPermaLink="false">24451277-a5aa-4add-96dc-64081bfd86fa:9069</guid><dc:creator>Katy B</dc:creator><description>If in doubt, throw it out, the consequences are just not worth it. &lt;img src="http://articles.mercola.com/aggbug.aspx?PostID=9069" width="1" height="1"&gt;</description></item></channel></rss>