I HAVE DISCOVERED THAT PEOPLE CAN MAKE A GREAT DEAL OF CONTRIBUTION IN TH CHALLENGE OF REDUCING THE RATE OF CARON PODUCTION BY STIFLING THE VARIOUS SOURCES OF THIS POLLUTTNT .
AN EXAMPLE IS THAT WE CHANGE OUR DAILY DIETARY HABITS FOR WE MAINLY DEPEND ON ARTIFICIAL MEANS OF FOOD CONSERVATION THAT ARE ENERGY- CONSUMMING AND HIGHLY POLLUTING.
WE WOULD RATHER OPT FOR NATURAL MEANS OF FOOD CONSERVATON . TAKING THE CASE OF FISH &, MEAT THEY CAN LAST LONGER FOR 48 HOURS UNDER 24°C TEMPERATURE OUT A FRIDGE WHEN THEY ARE BOILED IN A 7°VINEGAR THE VERY DAY OF THEIR PURCHASE . YOU JUST NEED TO REMOVE THEIR BOWEL AND SCALES ANS WASH THEM INTO CHILLING WATER BEFORE HAVING THEM BEING COOKED .
AVOID PUTTIN IN SALT FOR IT BECOMES AN EMULSIFIER .
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