Could Edible Water Bubbles Be The Wave Of The Future?

(PCM) Despite the many recycling efforts across the nation, America still has a huge issue with plastics waste. We throw away nearly 35 billion plastic water bottles each year. While many people have made the switch to carrying reusable water containers, it is still not enough to completely solve the problem.

A London-based company named Ooho! now feels that they may have the answer. The company has created the first edible water bubble. The bubbles contain no plastic which equals no waste. You consume the entire bubble to get a cool and refreshing drink.

The outside of the bubble which holds the water is a membrane like substance made out of seaweed extract, however it is completely tasteless. You just pop the entire bubble in your mouth and go! We just have to wonder just how many of these water bubbles one would need to consume to fully quench real thirst. We could see ourselves popping like 25 of these bad boys on a hot day.

When the company gave out samples people were afraid to give them a try, but once they ate a few they were immediately hooked on the concept. While the Ooho! water bubbles are not yet available for mass consumption, the company did partner with Skipping Rocks Lab to create a crowdfunding campaign to make these water bubbles a reality sooner rather than later.

The company’s website states, “”Our packaging is cheaper than plastic and can encapsulate any beverage including water, soft drinks, spirits, and even cosmetics.”

They have already reached their goal and hopefully we will get a chance to try one of these unique water bubbles in the very near future.

Ooho! Experience from Skipping Rocks Lab on Vimeo.

The post Could Edible Water Bubbles Be The Wave Of The Future? also appeared on PCM Lifestyle.

February is National Canned Food Month

Senior man looking at canned food

(PCM) Are the short, cold days of winter getting you down? Do you find yourself craving a taste of summer? Wish you could take a big, juicy bite of sunshine? Well, guess what? You can.

February is National Canned Food Month, for good reason. If you live in a cold-weather region, there isn’t much in the way of local, in-season produce right now. What better time to showcase the wonders of canned foods? Here are just a few:

• Cost! Canning is an inexpensive method of preserving foods at the peak of freshness. Canned foods are often cheaper than grocery store produce that’s been shipped cross country (or over oceans) – and more appetizing than food that has wilted in trucks and storerooms for days (or weeks).

• Canned foods are generally as healthy as fresh – sometimes more so , because the canning process concentrates the good stuff. You can maximize the nutritional benefit by choosing brands without added sugars, salts, or preservatives, and/or rinsing off preserving liquids before use.

• Convenience! Since they don’t need to be peeled, pitted, or prepped much, canned foods can save you time in the kitchen. They have a long shelf-life (1-2 years for most fruits and vegetables, even longer for meats), meaning you can access top-quality ingredients whenever you need them. When you don’t need them, they’re compact and stackable and look nifty on your pantry shelf. (They’re also easily transported and fit nicely in food baskets and barrels set aside for the less fortunate.)

• Variety. In addition to fresh fruits, veggies, and tuna, you could feed a family for months on canned food alone – you know, if you were hunkered in a bunker or something. Nuclear winter aside, it’s just good household business to stock up on quick meals and must-haves; think soup, broth, beans, poultry, cured ham, curries, juices, gravy, sauces, chutneys, pickled anythings…

• Cans (almost invariably made from steel) are fabulously energy efficient and sustainable; steel can be recycled without any degradation to the material. According to industry research, more than 67 million cans per day are recycled by American steel companies.

• You too can can! As many a grandmother will tell you, canning is a rewarding do-it-yourself project: save money and savor the satisfaction of your summer harvest with just a small investment in supplies and time. There are many how-to resources for home canning available online or in bookstores, though chances are you know someone whose shelves are lined with their own handiwork. Ask around!

• Whether store-bought or home-wrought, canned food is safe as long as you keep some guidelines in mind. Stow your cans in a cool, clean place away from humidity or extremes in temperature (such as over a stove). Do not use cans that are leaky, bulgy or broken, or eat anything stinky or funky. Abide by expiration dates and follow instructions to a tee if canning from home.

Don’t settle for iffy produce or give yourself scurvy waiting for garden season to roll around: get yourself a can opener and celebrate National Canned Food month today!

The post February is National Canned Food Month also appeared on PCM Lifestyle.

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