• List of Suggested Learning Materials
• Islamic Diet from Qur'an & Sunnah
• Did you know?
• Sample Shopping List
• Tips & Hints: Stretching Budgets & Time
• Clean up! Clean up! Everybody Clean up!
• Food Shopping is F-U-N (Frustrating, Unlikable but Necessary!)
• Save Money in the Kitchen
• Helpful Habits
• In the Pantry
• Go ahead! Make My Day (and my weeks and my months) Easier!

www.soundvision.com/info/halalhealthy
Comprehensive Islamic information on healthy, halaal eating for you and your family!

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Muslims have countless manners and traditions about sustenance. From what to say before we begin meals to how to treat guests to prayers of thankfulness to God for what He Provides, the viewpoint of a Muslim towards food is one that is all encompassing for our health, worship and contentment.

The Prophet taught FOOD STORAGE SAFETY

The Prophet said, "Will you not cover it (the food), even by placing a stick across it?" (keeping out flying pests and avoiding growth of bacteria)

The Prophet taught GOOD MANNERS WHILE SHARING FOOD

The Prophet said, "Eat together and not separately because blessing is with the company." (Muslims share in the joy of eating together for the health of family and community)

The Prophet said, "Whoever believes in God and the Last Day should honor his guest." (Muslims will go out of their way to ensure that a visitor receives the best food and drink available in the home, even preparing meals when no meal was planned)

According to sound tradition, the Prophet asked if a family could entertain a hungry person. A companion said he happily would. Rushing home, the companion bade his wife to prepare a meal. The wife replied that they didn’t have enough for everyone. When the guest arrived, the wife pretended to fix the lamp but allowed it to go out. With no means to re-light it, the companion, his wife and their guest ate in darkness. However, the companion and his wife were only pretending to eat so as to afford the guest the whole meal. The next morning, without hearing first hand of this incident, the Prophet of Allah addressed the people and said: "Allah laughed at your action." Then was revealed a verse of the Qur’an stating, "And (they) give them preference over themselves, even though they were in need of that (food). And whosoever is saved from his own covetousness, such are those who will be successful."

The Prophet said, "Mention the Name of Allah (God) and eat with your right hand, and eat of the dish what is nearer to you. And whenever any of you forgets to mention God over his food, let him say: In the Name of Allah (God) from the beginning to the end."

The Prophet said, "Whenever any of you drinks water, he should not breath in the drinking utensil."

According to sound tradition, the Prophet forbade the eating of two morsels or dates without the permission of those present. (A prohibition of greed)

According to sound tradition, the Prophet was invited to eat due the extreme signs of hunger on his face. The Prophet informed his host upon arriving that someone had followed him. The Prophet inquired if the uninvited one could share in the meal as well, with the condition that no burden would be on the host to accept the additional guest. The host warmly welcomed the uninvited visitor to stay and partake with equal courtesy and treatment.

The Prophet said, "The food of two persons is sufficient for three, and the food of three persons is sufficient for four persons."

The Prophet said upon being offered a drink, "O, Allah! Feed him who fed me. And provide him with drink who provided me with drink."

The Prophet taught the MANY USES OF FOOD and ITS APPRECIATION

The Prophet said, "The Kamaa’ (an edible mushroom) is like manna in that it is obtained without effort and its water is a (medicine) cure for ailments of the eye."

According to sound tradition, the Prophet would never criticize any food put before him. If he didn’t like it, he would simply not eat it.

According to sound tradition, a Muslim should retrieve dropped food, blow off any dirt (this is for dry items such as bread), say the Name of God over it and then eat it. Muslims do not waste food, as this is considered sinful.

The Prophet said upon finishing a meal, "All praise is for the Lord Who gave us to eat and to drink and made us Believers."

The Prophet said, "Whoever eats food and then says: ‘All Praise be to God who gave me the food to eat and made it accessible to me without any maneuvering or skill from my side’, -- all his preceding sins are pardoned."

The Prophet prayed after finishing meals, "Allah be praised with an abundant, beautiful blessed praise. He is the One Who Is Sufficient, feeds and is not fed. The One Who Is Longed For along with that which is with Him and The One Who is Needed. He is our Lord."

The Prophet taught MODERATION in CONSUMPTION and BEHAVIOR WHILE EATING

The Prophet said, "I do not eat while I am reclining." According to sound tradition, Muslims do not eat lying down on the back or stomach, leaning against pillows and should avoid consuming while standing or walking.

The Prophet said, "The stomach is of three parts: one for food, one for water and one for keeping empty." (Thus, a Muslim should not visit the extremes of hunger, thirst or overeating)

According to sound tradition, the Prophet used to take three breaths between drinks (showing moderation in the pace of consumption). He said, "Don’t drink in one breath like camel’s drinking, but drink with two or three pauses. Utter "In the Name of God (Bismillah)" when you start and "All Praises to God (Alhamdulilah)" when you finish."

According to sound tradition, Muslims should not eat food while it is too hot. Avoid blowing on food to cool it down (patience and disciplined eating show respect for food).

According to sound tradition, if food is served at or near the time of Prayer, Muslims should eat first and then pray as long as the window of prayer time does not pass. (Allah’s Mercy allows us to avoid turning to Him with hunger while smelling cooked food.)

According to sound tradition, a man was overweight until he became a Muslim. At that time, people commented to the Prophet about his new slenderness. The Prophet said, "A believer only eats in one part of the stomach while a disbeliever fills up seven."

According to sound tradition, it is good manners to care for the health of teeth. The Prophet urged use of the miswak (tooth cleaning brush) and advised believers to rinse their mouths out after drinking milk and/or eating (which we now know avoids tooth decay).

According to sound tradition, the Prophet warned of having strong odors on the breath (garlic, onion) when praying in a group so as to not annoy the others (including the recording angels) present.

The Prophet taught THE MERCY FROM ALLAH DURING FASTING

The Prophet said, "If one accidentally eats while fasting, one’s fast is still valid and one should say: O, Allah! Bless it for us and feed us with better than it."

Some PREFERRED FOOD of the Muslims:

Dates (especially those of Al-Medina, the city of the Prophet’s burial), snake-cucumber, gourd, milk, honey, bread, water

FROM THE QUR’AN REGARDING EATING

2:168 O mankind! Eat of that which is lawful and wholesome in the earth, and follow not the footsteps of the devil. Lo! he is an open enemy for you.

2:172 O ye who believe! Eat of the good things wherewith We have provided you, and render thanks to Allah if it is (indeed) He whom ye worship.

5:4 They ask thee (O Muhammad) what is made lawful for them. Say: ( all ) good things are made lawful for you. And those beasts and birds of prey which ye have trained as hounds are trained, ye teach them that which Allah taught you; so eat of that which they catch for you and mention Allah's name upon it, and observe your duty to Allah. Lo! Allah is swift to take account.

5:88 Eat of that which Allah hath bestowed on you as food lawful and good, and keep your duty to Allah in Whom ye are believers.

6:119 How should ye not eat of that over which the name of Allah hath been mentioned, when He hath explained unto you that which is forbidden unto you, unless ye are compelled thereto. But lo! many are led astray by their own lusts through ignorance. Lo! thy Lord, He is best aware of the transgressors.

6:141 He it is Who produceth gardens trellised and untrellised, and the date palm, and crops of divers flavor, and the olive and the pomegranate, like and unlike. Eat ye of the fruit thereof when it fruiteth, and pay the due thereof upon the harvest day, and be not wasteful. Lo! Allah loveth not the wasteful.

6:145 Say: I find not in that which is revealed unto me aught prohibited to an eater that he eat thereof, except it be carrion, or blood poured forth, or swineflesh for that verily is foul or the abomination which was immolated to the name of other than Allah. But whoso is compelled (thereto), neither craving nor transgressing, (for him) lo ! your Lord is Forgiving, Merciful.

• Clean up! Clean up! Everybody Clean up!
• Food Shopping is F-U-N (Frustrating, Unlikable but Necessary!)
• Save Money in the Kitchen
• Helpful Habits
• In the Pantry
• Go ahead! Make My Day (and my weeks and my months) Easier!

Clean up! Clean up! Everybody Clean up!

Before and During Cooking:

• Reduce cleanup time by using cookware designed to go from freezer to microwave, or from freezer to oven.
• Use foil to line your stove’s burner pans, as well as the bottom of an electric oven. Don’t cover oven racks with foil—it prevents air from circulating and causes uneven baking.
• Place a saucer adjacent to the stove on which to rest spoons and spatulas you’re cooking with to keep the stovetop clean.
• Cleaning as you go makes life a lot simpler at the end of the meal. While a dish is cooking on a stovetop or in the oven, wash the utensils, cutting boards or other cookware you used to prepare the food. Pop whatever dirty dishes there are into the dishwasher and set the pans to soak just before sitting down to eat. The only things that shouldn’t be soaked are utensils or servingware made of wood, or those that are glued.

• Store leftovers that will be used within a few days in the pot or casserole dish in which the food was cooked, then reheat in the same container.
• Make scrubbing pans easier and prevent grease and debris from going down the drain by wiping out greasy pots with used paper napkins or paper towels before washing.
• Pans with burned residue on the bottom will be easier to clean if you fill them with 2 inches of water. Add 1 tablespoon baking soda and bring to a boil. Cover for 5 minutes, then remove from heat and let stand for 30 minutes before scrubbing.
• Protect your good china and crystal during washing by lining the sink with a dishtowel.
• Remove stains from aluminum pans by filling with water and adding 2 tablespoons vinegar or lemon juice per quart of water. Bring to a boil, then continue to heat gently for 15 minutes. Let water cool in pan.
• If you can’t get stains out of Corningware or Pyrex, spray them with oven cleaner, following manufacturer’s directions.

Food Shopping is F-U-N (Frustrating, Unlikable but Necessary!)
 

Make a List Make a shopping list before you go to the store. By knowing exactly what you need, you’ll stay focused and be able to shorten your shopping trip.  Organize Your List Speed up your time in the supermarket by organizing your shopping list to coordinate with the layout of your favorite store or categorizing the items on your list into food groups.  Create Menus Plan dinner menus for the week and shop just one time to get everything you need. Know Your Cupboards Periodically do an inventory of your cupboards and refrigerator to take stock of what items you have on hand. You’ll save time planning menus and creating a list if you know what you have on your shelves.  Invest in a Freezer If you don’t already have one, think about purchasing a stand-alone freezer. It enables you to store food and prepare dishes well in advance—meaning you’ll shop less!  You Better Shop Around Study your supermarket—get to know the ins and outs of the store, and decide if it's the right one for you. Does your supermarket serve your needs quickly and efficiently? Are you satisfied with the customer service? If not, you may need to shop around for a new store.  Time It Right Try not to shop during the peak times (weekday evenings and weekend afternoons), but go when the store is moderately busy so a full staff will be on duty. Late in the evenings and early Sunday mornings are usually the best times to shop.  Worn Out? Stay Home Avoid shopping when you’re stressed out. The busy market will make you feel overwhelmed and even more frazzled, and it will be difficult to focus on quickly moving through the store.  Shop Solo Try to shop alone. If you can, leave the kids (and your spouse) at home.  Team Shop If you can’t shop alone, share the shopping with a partner. Divide your shopping list between the two of you; you pick up items in even aisles while your partner covers the odd aisles, meeting at the end of each aisle.  Do You Really Need It? Don’t allow the thousands of items in the supermarket to distract you—go directly to what's on your list, smartly avoiding the tempting displays that are set up for spontaneous purchases.  Checkout Savvy For a quick exit, study the checkout lines before choosing one. Look for a checkout person who seems attentive, fast, alert, and has someone to bag the groceries. However, sometimes bagging your own groceries is faster and makes unpacking at home easier.

Save Money in the Kitchen

BY TAWRA KELLAM & JILL COOPER

• Cooking frugally is like changing your diet. You need to learn gradually how to save money and cook frugally. Don’t expect that you will get your food bill down to $150 for four people in the first month if you are spending $600 a month right now.
• Try cutting just $25.00 or $50.00 a month. Even if you cut back only $50.00 a month, you will save $600.00 a year. If you save just $1.00 a day that is $365.00 a year.
• Before you shop, take a tour through your pantry and your refrigerator. Be organized! Don't buy what's already hiding in your kitchen.
• If you're a fan of coupons, remember this: It's not what you save, it's what you spend. If you save 30 cents on something you wouldn't ordinarily buy anyway, you haven't saved at all.
• A typical fruit item is significantly larger than one serving. Most people would be just as happy eating a small apple as eating a large one -- so buy smaller fruits! You will save money by the pound.
• This month, try two meatless meals a week (or one, if you're a diehard meat fan).
• Make simple meals. One-dish meals can contain your meat, your vegetable and your bread.
• Drink water for your meals.

• Don't assume homemade is cheaper.

• Stop wasting food.

• Don’t buy everything at one store.

• Remember cooking frugally is a mindset. You have to change your cooking and eating habits. Don't get discouraged if one idea fails. Try another one.

Helpful Habits

 

• Learn to cook intelligently. Invest in a good, inexpensive cookbook.
• Plan all meals in advance.
• Cook only as much food as your family will consume at each meal.
• Cook slowly. Do not overcook. This prevents vitamin & mineral losses.
• Save and make use of all leftovers. Start collecting leftover recipes.
• Serve smaller portions. Eat less, stay slimmer...and healthier.
• Eliminate fancy, fattening, expensive desserts.
• Avoid "fad" and junk foods consisting of empty calories.
• Pack your families’ lunches for school and work.
• Watch "open dating" on perishables and avoid buying outdated, spoiled food.
• Purchase only what you will use and eat everything you buy.
• Visit your grocer as LEAST often as possible.
• Trade money-saving recipes with friends, relatives, neighbors.
• When grocery shopping, carry a list and stick to it!
• Shop only on a FULL stomach. Never when hungry.
• Watch the cash register when checking out. Errors can be costly.
• Buy your favorite foods in the largest size containers available.
• Buy cheaper "store" or "house" brands.
• Stock up on genuine bargains.
• Avoid all convenience foods and items with long lists of additives.
• Dine out less often. When you do, take home leftovers in a "doggie bag".
• Grow some of your own herbs, fruits, vegetables.
• Buy ONLY food items from your grocery. Buy non-food items elsewhere.
• Serve a balanced diet and you won't have to spend on vitamins.
• Limit snacks at home to popped corn, fruit & vegetables.

In the Pantry
 

A good cook's best friend is an organized, well-stocked pantry. Whether it's just a shelf in your cupboard or a walk-in closet affair, a well-stocked, clean and orderly pantry has several benefits. For one thing, it's guaranteed to make your time in the kitchen easier. You'll always have items on hand for last minute meals. Plus, when you're in a pinch you won't need to rely on fast food or take-out because a wholesome, homecooked meal will always be at the ready. Here are 10 frequently asked questions on storing foods in your pantry.

1. Where should I store canned and packaged foods? Store them away from heat in a clean, cool (below 70F) dry area, away from light that may destroy nutrients and cause deterioration. Shelves near the ceiling or in a garage are not usually good food storage areas.  2. What is the best way to keep my cupboards and shelves clean?  Keep cupboards and pantry shelves clean by using coated paper or vinyl shelf liners that you can wipe. Cleaning the shelves occasionally with a weak vinegar-water solution can keep bugs away.  3. What are some useful items to always keep in my pantry? Soups, rice, pasta, beans, peas, cocoa, canned and dried fruits, canned vegetables, oils, vinegars, soy sauce, cornmeal, flour, sugar and various spices.  4. When I purchase staples for my pantry, how much should I buy? Buy supplies in amounts that you will use in a reasonable period of time. Replenish your stock regularly, jotting down needed items before the last package or can is used up.  5. The oil on my shelf often drips and makes an awful mess. How can I avoid this?  Place plastic tops of containers (such as those that come with coffee cans, or pint-size plastic ice cream containers) under bottles of oils and syrups to prevent dripping onto clean shelves.  6. What is the best way to store dry foods after I open them?  Transfer the contents to clean jars, or wrap boxes in heavy-duty self-seal plastic bags after you open them.  7. How can I tell if certain foods in my cupboard have spoiled? Check shelves often for signs of food spoilage. Get rid of any infested foods and clean the area with a weak vinegar-water solution. Watch for mold, funny smells or color changes in foods.  8. Do you have any advice for cooking with and storing food from canned goods? Before opening them, rinse off the tops of cans or wipe them with a damp sponge. Once cans are opened, transfer any unused contents to a covered container and refrigerate it.  9. How long can I store canned foods?  Canned food has a shelf life of at least two years from the date of processing. Canned food retains its safety and nutritional value well beyond two years, but it may have some variation in quality, such as a change of color and texture.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Go ahead! Make my day (and my weeks and my months) Easier!

1. Prepare and Cook

• Plan to prepare and cook only high quality foods for freezing. Freezing can keep flavor, color and texture, but cannot improve original food quality if it's not there to begin with.
• Use safe handling food practices during preparation, cooking and freezing.

• Refrigerate food uncovered in a shallow container.
• Carefully transfer food from the cooking pan into a large shallow pan such as a cake pan or roasting pan in a sinkful of ice.
• Refrigerate perishable foods such as those including meats, eggs, dairy products, fruits or vegetables until ready to freeze.

• Use airtight, moisture-vaporproof containers and materials specifically designed for food storage that can withstand freezer temperatures of 0°F and below.
• Properly package foods for best results. Allow about 1/4- to 1/2-inch headspace for expansion, especially important for chunky soups, stews and sauces.
• Be sure to label all packages and containers before freezing.

• "Shrink-wrap" foods packaged in freezer bags with either of these methods:
• Press out as much air as possible before sealing. Close the bag except for a 1/2-inch opening. Insert a drinking straw and suck out any remaining air until the bag "shrinks" around the food. Quickly slip out the straw and seal the bag completely.
• Press out as much air as possible before sealing. Close the bag except for a 1/2-inch opening. Submerge the filled bag in a container of water, pushing the air out of the bag; seal the bag.
• When freezing foods in a container where the lid or wrap is over 1/4-inch above the surface of the food, place aluminum foil or plastic wrap directly on the top of the food before covering to seal out the air. Remove before baking, carefully using a hot wet towel if necessary.

• Adding unfrozen food can significantly increase the temperature of the freezer. To maintain ideal freezing temperatures and efficiency, do not freeze more than about 1/10 of the capacity of the freezer at one time or freezing will be slow. Set the thermostat to -10°F to speed freezing; once the food is frozen (usually 24 hours), reset the temperature to 0°F.
• Allow space around the food for the air to circulate.
• Place packages in a single layer in the coldest part of the freezer directly on the freezer shelf leaving space between for air circulation, until solidly frozen. Once frozen, the packages can be stacked.
• To quick-freeze foods, arrange in a single layer, not touching on a cookie sheet or jelly roll pan. Freeze uncovered or covered with an inverted pan until solid (12 to 24 hours). Package and freeze so pieces can be used as needed.
• Purchase wire baskets to place in your freezer to help keep it organized and designate each for certain types of food.

Sample Shopping List

DRIED FRUIT
__ apricots
__ dates
__ figs
__ prunes
__ raisins
__ other:

FRUIT JUICES
__ orange juice
__ unsweetened fruit juices
__ other:

MEAT
(Eat less red meat - about once/week)
__ lean beef
(eye of round, top round, roasts, sirloin, flank)
__ lean lamb
(tenderloin, top loin, center loin chops)
__ other:

GRAINS
__ whole wheat bread
__ cereals: oatmeal bran
__ pasta (whole wheat)
__ rice - brown/white
__ other grains: couscous, millet, polenta
__ tortillas: corn, flour
__ flour: whole wheat, white
__ other:

NUTS & SEEDS
(Snacks or to top salads or casseroles)
__ almonds, cashews, hazelnuts, peanuts,
pecans, pistachios, walnuts
__ pumpkin seeds, sunflower seeds, flaxseeds
__ peanut butter
__ other:

FISH
(Eat fish or poultry once a day)
__ Fresh: cod, haddock, halibut,
salmon, scrod, squid, tuna
__ Shellfish: mussels, oysters, shrimp
__ Canned: salmon, sardines, tuna
__ other:

POULTRY
(Eat fish or poultry once a day)
__ chicken (skinless)
__ turkey (skinless)
__ other

DAIRY
(Eat small amounts of low-fat dairy)
__ cheese (low fat, halaal)
__ eggs
__ milk (1% or skim)
__ yogurt (low- or no-fat)
__ other:

VEGETABLES
(Eat at least 5 each day)
__ asparagus
__ beets
__ bok choy
__ broccoli
__ brussel sprouts
__ cabbage
__ carrots
__ cauliflower
__ celery
__ cucumber
__ eggplant
__ green beans
__ greens: chard, collards, kale, leeks
__ lettuce: iceburg, red, romaine
__ mushrooms
__ onions, shallots
__ peas, pea pods
__ peppers: green, red, yellow
__ spinach
__ squash: acorn, butternut, yellow, zucchini
__ tomatoes
__ seasonal:
__ other:

OILS & SPICES
__ balsamic vinegar
__ canola oil
__ garlic
__ olive oil
__ peanut oil
__ salad dressing
__ sesame oil
__ spices: basil, cinnamon, ginger,
oregano, peppercorns, rosemary,
red pepper flakes
__ other:

FROZEN FOODS
__ berries
__ egg substitutes
__ corn
__ spinach
__ whole grain waffles
__ mixed vegetables
__ peas
__ other:

TUBERS & LEGUMES
__ beans: black, white,
garbanzo, lentils, split peas
__ potatoes: white, sweet, red
__ yams
__ other:

STAPLES
__ coffee / herbal tea
__ honey
__ jam
__ molasses
__ soup
__ sugar
__ other
__ water
__ canned tomatoes
__ bottled spaghetti/marinara sauce
__ other:

SOY
__ light or low-fat soy milk
__ tofu and tempeh
__ vegetarian burger patties and breakfast patties
__ other:
 
 

If you just love a big fat burger and a heaping pile of fries to go with it, you're not going to like this news from the University of Wisconsin. Led by Matthew Will, the researchers have determined that a hamburger and french fries are as addictive as cigarettes and hard drugs, report the Sunday Times of London and the New York Post.

It seems that high doses of fat and sugar--common in fast food and processed food--act in our brains the same way that nicotine, heroin, and other habit-forming substances act. "A high-fat diet alters brain biochemistry with effects similar to those in powerful opiates such as morphine," Will explained in a British television documentary that aired earlier this month and was titled "Big Mac Under Attack." In his study, he fed lab rats a high-fat diet. When he took the fat way, the rats suffered withdrawal symptoms that were similar to an addict who needed a fix.

And that's not all the bad news. The Wisconsin researchers determined that when we eat a steady diet of fat, our brains actually change so that it's almost impossible for fast food junkies to change to a healthy diet.

Fun Food Things

• Mayonnaise will kill lice and condition hair
• Sunburn? Empty Nestea into the bathwater
• Burn your tongue? Put sugar on it
• Bee Stings? Meat tenderizer
• Kool aid cleans dishwasher pipes … add to detergent cup
• Peanut Butter gets scratches off CD’s … wipe dry with coffee filter paper
• Vinegar helps with dandruff
• Use 7-up instead of H2O to keep flowers fresher longer
• Preserving a newspaper clipping - large bottle of club soda and 1/2 cup of milk of magnesia, soak for 20 minutes and let dry, will last for many years
• No-stick cooking spray removes oil & grease from hands

WATER:

1. 75% of Americans are chronically dehydrated.
2. In 37% of Americans, the thirst mechanism is so weak that it is often mistaken for hunger.
3. Even MILD dehydration will slow down one's metabolism as much as 3%.
4. 1 glass of water will shut down midnight hunger pangs for almost100% of the dieters studied in a U o fWashington study.
5. Lack of water is the #1 trigger of daytime fatigue.
6. Preliminary research indicates 8-10 glasses of water a day significantly eases back / joint pain for up to 80% of sufferers.
7. A mere 2% drop in body water can trigger fuzz short-term memory, trouble with basic math, and difficulty focusing on the computer screen or on a printed page.
8. Drinking 5 glasses of water daily decreases the risk of colon cancer by 45%, plus it can slash the risk of breast cancer by 79%, and one is 0% less likely to develop bladder cancer.

1. In many states in the USA, the highway patrol carries two gallons of coke in the truck to remove blood from the highway after a car accident.
2. You can put a T-bone steak in a bowl of coke and it will be gone in two days.
3. To clean a toilet: Pour a can of Coca-Cola into the toilet bowl and let the "real thing" sit for one hour, then flush clean. The citric acid in Coke removes stains from vitreous China.
4. To remove rust spots from chrome car bumpers: Rub the bumper with a rumpled-up piece of Reynolds Wrap aluminum foil dipped in Coca-Cola.
5. To clean corrosion from car battery terminals: Pour a can of Coca-Cola over the terminals to bubble away the corrosion.
6. To loosen a rusted bolt: Applying a cloth soaked in Coca-Cola to the rusted bolt for several minutes.
7. To remove grease from clothes: Empty a can of coke into a load of greasy clothes, add detergent, and run through a regular cycle. The Coca-Cola will help loosen grease stains.
8. It will also clean road haze from your windshield.

1. The active ingredient in Coke is phosphoric acid. Its pH is 2.8. It will dissolve a nail in about 4 days. Phosphoric acid also leachescalcium from bones and is a major contributor to the rising increase in osteoporosis.
2. To carry Coca-Cola syrup (the concentrate) the commercial truck must use the Hazardous material place cards reserved for highly corrosive materials.

 

 
 








STILL THINK IT SOUNDS GOOD TO HAVE A COKE & A SMILE?