Continual Vigilance

Large food manufacturers maintain some of the best menu and recipe planning web sites on the internet. Loaded with ideas and information, you’ll find abundant photos of the entire preparation process along with tips and suggestions to make your cooking better.

These sites promote the manufacturer’s products, of course, and specialize in easy, fast cooking. Web site offerings serve up massive, free recipe databases. Easily searchable and updated regularly, harried cooks are presented with a treasure trove of resources.

www.kraftfoods.com

Freebies include:

• Sign up for a free, full-color glossy magazine sent to your home


• Recipe Box to store your own recipes


• Make your own Meal and Fitness Plan


• Logs and journals for tracking exercise and weight loss


• Food calculators for carbohydrates, calcium, body mass index

The parent company for many other brands, including Oscar Mayer, Minute Rice, and Jell-O, Kraft lists those brands here:
http://www.kraftfoods.com/kf/About/About+Brands.htm

Each brand links to its own web site with recipes and cooking tips.

www.campbellsoup.com

From here you can go to many of Campbell’s other web sites, including Pepperidge Farms and Pace. Sign up for a daily recipe e-mail, get an on-line recipe box, lots of recipes with ratings by consumers (good AND bad). Categories include Homemade in 20 minutes and Favorite Family Meals.

Try out their own diet plan,”Soup for Life,” a 1,200 calorie per day plan with 30 days of breakfast, lunch, dinner, and snacks, provided in a downloadable PDF file.

www.hersheys.com

Click on the Hersheys Kitchen link. Find baking tips, recipes and recipe box, a grocery list builder, monthly recipe newsletter, games, crafts, sweepstakes. Need a quick, no-calorie chocolate fix? Check out the opening screen at their site.

www.generalmills.com

Click on recipes. General Mills includes Betty Crocker, Pillsbury, and Bisquick. Find all their brands on this page:
http://www.generalmills.com/corporate/our_websites/index.aspx

From there you can click to each specific brand’s web site.

www.mccormick.com

The seasoning company. Click on recipes, message boards, a comprehensive spice encyclopedia, and “A Taste for Health,” which includes low-sodium recipes.

www.starkist.com

The tunafish people! Lots of recipes and ways to eat tuna so you don’t end up with the same old tuna sandwich. Try appetizers, wraps, salads, and pasta dishes. You can even download a Charlie the Tuna screensaver!

www.greengiant.com

Lots of recipes in categories like “Rush Hour Recipes.” Download Jolly Green Giant wallpaper!

www.kelloggs.com

You know them as the breakfast cereal company, but their web site boasts a wealth of recipes, such as Busy Day Meatloaf using Kellogg’s® Stuffing Mix, and Cheese and Spinach Pie made with Special K cereal.

Features include a recipe box and a recipe club, and you can print 3×5 or 4×6 recipe cards.

www.hormel.com

Hormel makes a number of food brands, listed on their web site. Sign up for the weekly newsletter, “Your Personal Chef,” packed with “fresh snack and meal solutions, tips and ideas and special offers.”

Neat feautures:

• Extensive recipe database


• Articles on wine and making flavored butters


• Printable Family Dinner Magic Weekly Meal & Activity Planner with icons you glue onto magnets

www.tyson.com

Get lots of information on Tyson chicken, beef, and pork products. Along with the usual recipe database, visit the Foodwise Learning Center for tips on food handling safety, buying meat, and meat cooking.

Tyson’s provides “Five Days of Dinner,” a weekly list of menus, each one with full-color photos, nutrition information, cooking instructions, and serving suggestions. Get it e-mailed to you or print in receipe card fashion.

With all of these great web sites, you may never need to buy another cook book again!

Looking for diet and weight loss tips? Kathy Ferneau has created an excellent resource for information on diets, healthy eating, and exercise. Click here: http://www.lose-weight-diets.com

Any weight loss program will require significant changes in your life if it is to be successful. If you are not determined and willing to change your bad habits then it doesn’t matter what diet you’re on, it probably won’t work. Many factors are involved in how quickly an individual will lose weight; just some of these examples are mentioned in the list below:

*Genetics *Past or present psychological issues *Current mind frame

Excess weight can cause many health issues, including those of self image and worth. Whilst the health risks are reduced when a person starts to lose weight, it is the self-confidence and self-esteem returning that is the most noticeable. It is for this reason that so many people are searching for a rapid weight loss technique that will trim down those fats and get a super slim head-turning body; anyone contemplating this type of program needs to start eating a healthy diet as well as taking part in daily physical activity. This will require a regular and routine exercise period every day of about fifteen minutes, preferably a cardiovascular program and a diet that is flexible enough to incorporate personal tastes.

It is important you use a rapid weight loss plan that works for your particular metabolism because everyone is different and some of these work well for some but not for others. The flexibility required for the diet plan might also be required for the exercise program as well to increase the difficulty level if the weight isn’t being lost as quickly as expected. If you find a plan isn’t working as it should then perhaps you will need to change the diet plan as each person’s metabolism is different and you cannot expect every diet plan to work.

Knives come in a variety of sizes, shapes and costs. Chefs agree that knives are the most important tools you can invest in for your kitchen. So it is important to take into consideration a number of issues when contemplating the purchase of a knife, such as, the knife’s materials, features, and how you will use the knife. Here at Jean’s Restaurant Supply, we have compiled a list of factors to keep in mind when contemplating your next knife purchase.

• Materials. One of the most important things to take into consideration when choosing a knife is the type of steel used in the blade. There are many choices, but the consensus among veteran chefs seems to be high carbon stainless steel. High carbon stainless steel is the best of the stain-resistant steels and the alloy is the most popular type used in high quality kitchen cutlery. This type of steel will take a sharp edge and will maintain it well, yet is relatively easy to sharpen. Ceramic blades, which aren’t actually steel, are also favored because they are lightweight and can maintain a sharp edge for months or years with no maintenance. However, they are more brittle than steel, require diamond-sharpening tools to maintain, and lest we forget to mention, they are definitely more expensive than knives with steel blades. The next material choice to consider is for the handle. Handles fall into three general categories: wood, stainless steel or composition. Some chefs prefer the feel of wood. While composition handles help ensure a safer grip on the knife when handling slick or wet items, and are generally preferred over slippery stainless steel, yet both are sanitary and practically maintenance-free.
• Features. Knives come with an assortment of features, but these can be roughly divided into the following categories: construction, balance, blade type and blade size.

• Construction. First, let’s talk parts. Although knives vary, they have three general parts. The first part of the knife is the blade, which has a cutting edge, a spine that is opposite the cutting edge, and most blades have a tip or point at the end. The second part is the tang, which carries the handle into the knife. And finally, some knives have a thick section of steel between the blade and the tang, called bolsters. Next, we’ll talk construction. Knives are generally made three ways; they are stamped, forged, or sintered. Sintered knives are made by fusing the various parts of the knife (blade, tang, and bolster) together to make a complete knife. Stamped knives are made by cutting shapes out of a single piece of sheet metal, which are ground and edged and handles are attached to the tang. Stamped knives never have bolsters and can be poorly balanced, however, this does not necessarily make them inferior knives. Stamping is a less expensive process than forging. Forged knives are more expensive than stamped or sintered knives due to the number of individual steps required to construct a single knife. Forging begins with a rough shape of steel that is heated to red-hot in a furnace then dropped into a mold. It is then given a few hits with a hammer, after which, it is then tempered by the process of repeatedly heating and cooling the knife form to give it the desired level of hardness and flexibility. The forging process allows for the formation of the bolster. Forged knives are made from a single piece of steel and are a favorite among veteran chefs.
• Balance. This is a critical and often misunderstood factor to consider when purchasing a knife. Some knives are blade-heavy, some are handle-heavy, while some are a balance in between. This view of a knife’s “balance-point” is not the most important thing to consider. Bottom line: the knife should feel good in the cook’s hand. Is it comfortable? Does it feel like an extension of the cook’s arm? This should be the basis on which you make your decision concerning the balance of the knife you choose.
• Blade Type. There are several types of blades including flat ground (tapered), hollow ground and serrated. Hollow ground knife blades have a concave profile and are considered inferior to flat ground blades. High quality cutlery is usually made with flat ground knife blades, which taper from the thicker spine to the thinner edge in either a convex or straight line. Serrated knives have a wavy blade edge and will be discussed later, in detail.
• Blade Size. This feature is most closely related to the next section of this article: what are you using it for? Blade sizes will vary according to the intended task of the knife. This is an important thing to consider, for though it may be possible to carve a roast turkey with the shorter paring knife, a more efficient and effective knife for this task would be a longer one designed for carving.
• Usage. The final issue to consider when choosing a knife is what you expect to use the knife for. There are three basic cutting actions: chopping, striking or slicing. Each of these actions is complimented by a specific knife design. The following are a few of the classic knife designs:

• Chef’s Knife. This knife, also known as the ”Cook’s” knife, is the most popular among veteran chefs, and one they use more often than any other type. It has a triangular blade from 6” to 10” long, the most popular being 8”. They are usually 1-1/2” tall and gently taper to a point. This blade shape is ideal for allowing the blade to rock back and forth on the tip while you are mincing, chopping or dicing. Yet, at the same time, they can also be used to cut vegetables, meat, poultry or fish. The sides of the blade can be used for crushing garlic and some spices. But the Chef’s knife is best used in a rocking motion for chopping.
• Paring Knife. The paring knife has a blade that is about 2-1/2” to 4” and it is only about .75” wide at its widest point. It is usually held in one hand, while the food to be cut is held in the other. It is considered a slicing knife and though it can be used on a cutting board, it usually is not. It can be used to peel vegetables and fruit, trim meats, cut pastry dough, make decorative cuts, or in numerous other ways.
• Serrated Knife. Also a slicing knife, serrated knives have a scalloped blade edge. This type of knife is sometimes known as a “bread knife” because it functions perfectly for slicing bread, which requires a back and forth sawing motion. Yet, beyond breads, it can also perform well when used for slicing tomatoes or peaches or other fruits that have a skin that easily bruises. Serrated knives are designed to keep part of the edge of the blade from coming in contact with the cutting board surface, which dulls knives much faster than food can. Knives with serrations are sometimes common in lower-priced knives because they cut much better when dull than a plain edge knife. However, a serrated knife must be sharpened professionally and should never be sharpened on a sharpening steel. In fact, replacement is usually a more practical option when faced with a dull serrated knife. Yet, a well cared for serrated knife should not become dull very easily because it is seldom drawn across a cutting board surface.
• Cleaver. The cleaver is a striking knife that is used in a fashion similar to using a club. It is used in meat preparation to sever bones and joints. These knives will either have a straight or slightly curved edge. It is similar in looks to a Chinese Chef’s knife, which is lighter than a cleaver because it is used to chop vegetables instead of meats.
• Boning Knife. This knife, as you might assume from its name, is used for cutting meat off bones. The blades are generally narrow and can be 5” or longer. Boning knives can either be straight or curved, stiff or flexible. It is a favorite for poultry, and is utilized with brief, slicing strokes.
• Utility Knife. The utility knife is a compromise between the larger chef’s knife and the smaller paring knife, and is typically 6” or so in length. They can serve a multitude of purposes and are frequently utilized by the extra hands of the sous-chef.
• Slicing Knives. This group of knives, dedicated to the art of slicing and carving, are frequently used against a cutting board. Slicing knives are long and thin and are available in either straight or serrated edges. They tend to have narrower blades, which will help decrease their likelihood of sticking in foods. Customarily, you want the slicer to have a longer blade than the food you are cutting, so consider a longer slicing knife if you can only have one.
• Specialty Knives. Examples of knives that fall into this category would be filet knives or steak knives. These are nice to have around if a substantial amount of your time is dedicated to the tasks that these knives are designed for, but they are not essential items to have in the everyday commercial kitchen.

Now that you’ve taken the time to educate yourself on the significant issues to consider when purchasing a knife, remember that your knife is the most important kitchen tool a chef can have - so think of your knife purchase as an investment, not an expense. Choosing to invest in high quality cutlery is one of the wisest decisions you can make. The return on your investment will be well worth the initial expense. If you’re like most of us and are on a budget, veteran chefs agree that most any kitchen can function quite nicely with three basic knives: a chef’s knife, a paring knife and a long serrated slicer. These three knives can cover virtually any foreseen cutting task in the kitchen.

Once you’ve taken the plunge and invested a fair amount of capital into your cutlery, the next most important thing to remember is to properly care for your investment. It does no good to shell out money for a high quality knife that you damage through negligent maintenance or improper sharpening. Use your knives on the proper cutting surfaces and follow the knife manufacturer’s care and maintenance suggestions. Here at Jean’s Restaurant Supply, we suggest having your knives sharpened by qualified professionals whenever possible. We hope that you have found this information helpful and we are here to answer any of your restaurant equipment questions.

Patty Gardiner is a member of the website development team at Jean’s Restaurant Supply, your home for quality knives, including Forged Knives. Jean’s is a restaurant and food service supply company offering restaurant equipment such as refrigeration, bar and beverage supplies, dinnerware, concessions and more. She can be reached at 800-840-3610 Monday through Friday from 8 am to 6 pm, Central Standard Time and on Saturday from 9 am to 3 pm Central Standard Time. Or check us out on the web at http://www.jeansrestaurantsupply.com/

If theres one word for this recipe, it would be easy. Perfect for anyone living the busy, chaotic, time-strapped life.

Ingredients

Nutrition Details

Nutrition Features

• * High source of fibre
• * Excellent source of folate (35 %DV)
• * Good source of iron (25 %DV) and magnesium (20 %DV)

Stir the tuna with the tomatoes, beans, corn, chili powder and cumin in a microwave safe bowl until well combined. Heat in the microwave on High, stirring twice, for 4 minutes or until hot and bubbly. Top with a dollop of sour cream and sliced green onion; serve with bun (if using).

Makes 2 servings. Prep Time: 5 mins.

Tip 1: For a milder, kid-friendly chili, substitute Clover Leaf Tomato and Onion Flaked Light Tuna for the Garlic and Hot Pepper flavour.

Tip 2: Combine more tuna and the beans leftover from the can with your favourite salad ingredients to make a hearty lunch or supper for the next day.

Everyone uses food for energy and growth but a metabolic disorder called diabetes mellitus stops this from happening. We use glucose, which is transported around the body by blood, as a form of energy which comes from food containing sugar. This glucose is our primary source of fuel but the condition of diabetes means that the glucose does not travel around the body properly. When the glucose fails to leave the bloodstream as it should, it causes high blood sugar levels.

Information in this article is regarding the two major types of the condition. Juvenile onset diabetes is called type one and usually, but not always, affects children and young adults and is where the body’s production of insulin has ceased; affected individuals or diabetics must take insulin daily to survive. The body uses insulin to ensure the glucose can be used by the body which in turn converts into energy. Adult onset diabetes affects older people as the name suggests but differs from type one; the body is still producing insulin but there is a problem with its production or use, but fortunately this type can be treated with a special diet.

Our body needs energy which it obtains from food that it converts into sugar like bread, potatoes, rice and pasta etc. Many health conditions can be caused by long term high blood sugar levels including: poor vision, heart complaints, problems with the kidneys and in some cases even limb amputation. By sticking to a diabetes health care regime, most of these conditions can be helped; some of these conditions can be slowed down whilst others can even be stopped. Care of your condition relies on you maintaining certain aspects and any prescribed medication must be taken routinely; giving up smoking, keep you blood glucose and cholesterol levels stable as well as well as other blood fats are just some of the aspects that require special attention.

It also means that you will need to keep your weight relatively stable within a prescribed range which should also help to reduce your blood pressure to within tolerable limits. Diabetes cannot be cured and once diagnosed it is a lifelong complaint; in America there are more than five and a half million recognized sufferers. Studies suggest that it is not the whole story as experts believe there are as many people again that have the disease that have not yet been diagnosed; each year there are over six hundred thousand new cases. It is believed that as many as 320,000 diabetics die each year in America whilst only 34,000 of those actually die directly from the condition itself.

Our family has recently made the switch from ground beef to
ground turkey. With ground beef more than $2 a pound, we had
basically quit eating hamburger for quite some time. On a recent
trip to the grocery store I noticed that ground turkey was HALF
the price of ground beef, about $1 a pound. I decided to give it
a try, and our family loved the ground turkey. Honestly, you
can’t even tell the difference in taste, and it is very low fat.
There is almost no fat to remove from your pan. Here are some
recipes our family adapted to our tastes:

Turkey Chili

1 tbsp. vegetable oil
1 medium onion, chopped
1 medium red bell pepper, chopped
2 celery stalks, thinly sliced
1 lb. ground turkey
4 cloves of garlic, minced
1-2 tbsp. chili powder
1 28-oz. can of crushed tomatoes
1 15-oz. can of black beans, drained
1 tsp. dried oregano
1 can corn (optional)

In a large soup pan, cook onion, pepper, celery, and turkey in
oil until turkey is cooked through. Add garlic and cook 1
minute. Add tomatoes, beans, and oregano, and stir well. Bring
to a boil, reduce heat and simmer partially covered for 20
minutes, stirring occasionally. Add corn and simmer for 10 more
minutes. Serves 6.

Turkey Lasagna

1 tbsp. vegetable oil
1 lb. ground turkey
1 clove garlic, chopped
1 cup onions, chopped
1 (14 1/2-oz.) can tomatoes, chopped, reserve liquid
1 (6-oz.) can tomato paste
2 1/2 tsp. Italian seasoning
8 uncooked lasagna noodles
1 (12-oz.) carton cottage or Ricotta cheese
3 cups mozzarella cheese, shredded

In a large skillet, cook onion, garlic, and turkey in oil until
turkey is cooked through. Add tomatoes with liquid, tomato
paste, and Italian seasoning. Bring to a boil, reduce heat and
simmer for 20 minutes, stirring occasionally.

Cook lasagna noodles according to directions on package.

Lightly grease 13×9x2-inch baking dish. Spoon 1/3 sauce in the
bottom of the baking dish. Top with 4 lasagna noodles. Spoon
cottage or Ricotta cheese over noodles. Sprinkle 2 cups
mozzarella cheese on top of cottage cheese. Spoon 1/3 sauce over
cheese, top with remaining noodles, and then spoon remaining
sauce over noodles. Top with remaining mozzarella cheese. Bake
at 350 degrees for 30 to 40 minutes. Serves 8.

Turkey Burgers

1 lb. fresh ground turkey
1/2 cup fresh bread crumbs
1/2 cup onion finely chopped
1/4 cup ketchup
1/2 lemon, juice of
1 tsp. Worcestershire sauce
1 tsp. soy sauce

Combine turkey, bread crumbs, and onion in a large mixing bowl.
In another bowl, stir together remaining ingredients. Using
hands, work sauce into turkey mixture. Form into 6 patties and
fry or grill. Serves 6.

About the Author

Rachel Paxton is a freelance writer and mom who is the author of
What’s for Dinner?, an e-cookbook containing more than 250 quick
easy dinner ideas. For more recipes, organizing tips, home
decorating, crafts, holiday hints, and more, visit Creative
Homemaking at http://www.creativehomemaking.com.

Hot Fun In The Summertime

I lived in central Florida for fifteen long, hot years. This
northern girl literally wilted on the vine there. I just could
not adapt to the heat. My biggest complaint was that for some
reason Florida was no longer regarded as a tropical climate, at
least not when it came to business clothing. Whereas previously,
a loose cotton or linen guayabera was the obvious and acceptable
choice for the blistering weather, nowadays it could be a
hundred degrees outside and yet everyone swelters in a suit. I
don’t get it. Who is making these rules?

Mealtimes tend to have lots of rules, too. Growing up, mealtime
was exactly the same at my house, summer or winter. Other than
the occasional barbecued hamburger, my Mother produced the same
meals day in and day out all year long. 98 degrees, oven on,
burners flaming and no air conditioning, it didn’t matter. As
much as I love to cook, I’m no longer a slave to that line of
thinking. When the weather is tropical, so are my clothes and so
are my meals. I say, lighten up! Try out these summer meal ideas
and see how comfortable the heat can be!

Even if your family demands a hot meal, try incorporating some
cold items into the menu. Pasta is still a great option; but
make it with a fresh sauce instead of one that simmers all day
long. Blanch your vegetables early in the morning (or do extras
one day) then marinate and serve cold with a grilled entree. Or
roast two chickens, and save one to eat cold the next evening.

Lighten up your sauces - think salsa instead. No flour, no
cream, just chopped veggies or fruit to top a grilled chicken
breast or broiled fish fillet. If you must use your oven, make
it do double duty. Roast your vegetables along with your meat.

Be adventurous and experiment with tropical fruit added to a
conventional fruit salad. Add a yummy warm fruit muffin or
biscuit (you don’t have to bake, let Very Vera do it for you)
and an assortment of cheeses. Your family may be happy without a
heavy meat entree for a change. The key here is a happy mama. If
you serve it up with a smile, chances are it will be eaten with
a smile!

Potato and Cherry Tomato Salad (4-6)

3/4 cup extra virgin olive oil 6 tablespoons white wine vinegar
1 1/2 tsp. salt Coarse black pepper to taste 2 pounds small
white potatoes, scrubbed 1 1/2 cups cherry tomatoes, halved 6
bail leaves, torn into small pieces

Combine oil, vinegar, salt and pepper in a salad bowl and set
aside.

Put the potatoes in a pot, cover with cold water and cook until
knife is easily inserted. Drain, cool to room temperature and
cut them into small wedges or slices. Toss them into the salad
bowl along with the cherry tomatoes and basil. Allow to marinate
at room temperature several hours before serving.

*To keep your cool, cook potatoes early in day and refrigerate
until ready to use.

The barista is the Italian word for the skilled person who
prepares coffee (ultimately espresso) in a coffee house. What
would you want your barista to be like?

This is not a trick question. The more I think of it, the more I
believe it, that the world of coffee making must be laying on
the shoulders of a barista.

I believe that because the coffee I am beeing served in a coffee
house, I expect it to be good. On the other hand, the manager of
the bar expects me to be pleased with the service and come
again. If the coffee is not good, I will not do that.

Now who is responsible for this small gearing to work? You
probably have guessed it, the barista.

Are you wondering what a barista is and how can you recognise
him or her?

1. Well, he or she does not have a specific age or appearance.
Nor nationality. In Italy, the country that gave the name of the
job, a barista is most likely a man around the age of 40. In
America, there are more chances that you find a young lady. But
not necessarily. 2. One sure thing is they’re susceptible to be
found behind the bar-counter, always ready to prepare several
varieties of coffee ‘expressly for you’ - by the way, did you
know this was the initial definition of the espresso coffee? 3.
A skilled barista, the one you would like to have prepare your
cup, has several years of experience. 4. A good barista carries
out to near-perfection four operations: dosing, tamping, pulling
and steaming. 5. A good barista knows that no. 4 is not enough
and sometimes helpless. For example, tamping depends on the
finesse of the grind. The finer the grind, the less important
the tamping. 6. A really good barista pays atention both to the
quality of the coffee and the presentation. 7. The skilled
barista is capable of performing more operations at the same
time. 8. The barista you like interacts with his or her
customers. 9. A good barista can manage to make a pretty good
cup with less sophisticated appliances. Meanless to say, the
opposite is not true. 10. A good barista can make a flourishing
business out of your modest old cofee-shop. Again, the opposite
in not true.

Considering the amount of irritants that are present in the air today, those who suffer from allergies and other breathing disorders are challenged to find effective ways to clean the air that they breathe within their home environment.

Not so many years ago, this simply meant making sure that the house was dusted regularly and that pets were bathed and brushed - outdoors - as often as possible, in order to cut down on the most common allergy inducing factors.

Today, there’s far more at stake, when we consider the types of contaminants that are present in our environment as a result of pollution.

The Challenge

Bigger challenges, then, require better tools for providing a solution - enter, the air purifier.

The cleaning of the air within your home can be accomplished in a variety of different ways.

Air Cleaners

A simple, straightforward air cleaner is designed to reduce the dust build-up within the home, offering the benefits of cleaner air and less need to perform common household chores, such as dusting. These are electronic in nature and use a basic filtering system that’s designed to draw in, clean and re-circulate the air.

Air Purifiers

Air purifiers are a bit more complex, in that they are specifically designed to eliminate pollutants such as pollen and other airborne irritants, in addition to the dust that the air cleaner removes from the environment.

These purifiers are available in a number of sizes, including the portable version. In this case, the air is drawn to the bottom of the cleaner and is then pushed upward through an aluminum mesh filter. This is where the pollutants are trapped before the air is moved on to the next phase of the process.

An electronic cleaning cell (two-stage) is the next stop for the airflow, which ionizes dust particles that are invisible to the naked eye and cleans them from the air. From there, the air is diverted to an activated charcoal filter which deodorizes any odors that may remain before the air is re-circulated.

An electronic air purifier should be placed in an area where the highest amount of family traffic takes place, though it can be installed in any room of the home.

Complete with a two-speed fan that can typically clean an area of up to 300 cubic feet when on the highest setting, this type of air purifier would be ideal for a room that measured 20′ x 30′.

Good on Economy too…

As economical as it is useful, an electronic air purifier doesn’t require any special wiring, and uses less electricity than that of a 100-watt light bulb.

The electric air cleaner is utilized by placing it in the central duct system, and cleans the air through the process of electrostatic precipitation.

Basically, this just means that when the furnace blows smoke and other contaminants into the air, they are forced into a filter, then a charging station that provides charges from tungsten wires.

From there, any remaining particles are forced into a collection area, where they’re trapped and washed away by the cleaning process. Charcoal filters are in position to eliminate any leftover odors from the air, which is then forced out into the home for re-circulation.

Depending upon the design of your home, your economic constraints and the level of allergies that your family members possess, there’s a system that will work for you. Once the air in your home is properly cleaned and purified, you’ll all be breathing much easier.

For more information on selecting an air purifier visit:
Air Purifiers Reviewed
Mike has suffered with asthma and numerous allergies most of his life. He found that one way to help improve his symptoms was by cleaning and purifying the air in his house, so took up the challenge to find an effective and value for money solution to air purification.

He’s collated his results on his web site here:

Air Purifiers Reviewed