Here’s Some Of The Lowest Grocery Prices In North Carolina
It sounds like an advertisement, doesn’t it? But it isn’t. This is according to a study published in the Charlotte Observer. Here’s where you can find some of the lowest grocery prices in North Carolina. And if you are like us, every dollar counts.
There are so many options when it comes to grocery shopping in the greater Charlotte area. Where to go for truly the best prices? The Charlotte Observer did the work for us with their annual comparison study. You are about to find out which store has the highest and lowest prices. Nationally, according to the Consumer Price Index, grocery store prices ticked up over 2% percent compared to last year.
Here’s where you can find some of the lowest grocery prices in North Carolina. The good news is the lowest receipt for an 11 item grocery basket dropped slightly in December compared to this time last year. But the lowest price buggy of groceries was 31% higher compared to the very same items just two years ago. Yikes.
According to the comparable food items purchased, Aldi is still your best bet. The total cost of an 11 item haul at Aldi was around $24.
Lidl came in second in the study by the Charlotte Observer at around $25 for the same 11 items purchased. Followed by Wal Mart, Target and then Food Lion. In this study, Florida based Publix cost around $35 for the 11 items purchased. The most expensive store by comparison was Asheville based Earth Fare. While that store is largely known for selling natural and organic products, it is also among the most expensive by comparison. Those 11 items at Earth Fare will cost around $79.
The study found, that by comparison the total difference between Aldi and Earth Fare is around $55. Go right here more information on where you can find some of the lowest grocery prices in North Carolina.
Caution: 6 Foods You May Want to Avoid at Restaurants
Tap Water
Even with filtration in place, restaurant water might not be as pristine as one would assume. A study conducted by the Proceedings of the National Academy of Sciences revealed that approximately 3-10% of water systems in North America have annually violated health standards set by the Safe Drinking Water Act, and this includes restaurants, as reported by the water filtration company, Quench. Unfortunately, it’s not uncommon to find germs and chemicals in restaurant tap water that could potentially affect the health of patrons. Common impurities detected in tap water supplies consist of microorganisms like bacteria, germs, parasites, and viruses, as well as substances like lead, chlorine, aluminum, pesticides, and others.
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Raw Sprouts
If sprouts aren’t properly stored and cleaned, they can become quite risky. Unfortunately, when ordering food at a restaurant, we may not witness this process. Sprouts are commonly cultivated in warm, moist conditions, which makes them an ideal breeding ground for bacteria, according to Health Digest. Recent outbreaks of E. coli and Salmonella have been potentially linked to these greens.
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Drink Garnishes
Bartenders often don’t have to follow the same stringent sanitary standards as the kitchen staff. As a result, the fruits used in drinks are likely to be unwashed, and they might sit out for days without refrigeration. According to Good Housekeeping, it’s worth giving a second thought to that citrus fruit you might be adding to your drink while dining out. A study revealed that 70% of these sliced fruits carry “over 25 different types of germs.” Contrary to popular belief, even alcohol doesn’t seem to do the trick in killing these germs. Good Morning America visited six restaurants and discovered that the lemons were teeming with “fecal matter” and even harbored the dreaded E. coli bacteria.
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Fish
Consider giving those impromptu “All-You-Can-Eat” fish special days a second thought. The fish served on such occasions is often leftovers from a shipment received a few days prior, which means it may not be at its freshest. According to Healthline, fish not stored at the proper temperature might become contaminated with a toxin known as histamine, which is produced by bacteria in the fish. Moreover, Healthline highlights that cooking at regular temperatures does not eliminate histamine, making it a potential cause of food poisoning.
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Bottled Ketchup
Whether your ketchup bottle is already on the table at a restaurant or brought to you by the server, chances are it has been handled by multiple people throughout the day or even longer. Making it a potential carrier of germs. Reader’s Digest explains that the reason these same bottles keep circulating is that the ketchup in each of them is often “married.” This means that as the volume of ketchup decreases in individual bottles, servers will combine the contents of several bottles into one. However, there is a downside to this practice: you may end up consuming ketchup of an unknown age or expiration date, leading to an unpleasant taste.
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Fresh Squeezed Juices
It might be worth reconsidering your choice, just as you skip adding garnishes to your drink. Freshly squeezed juices can be teamed with bacteria, unlike pasteurized juices. A study conducted by the MSU Extension reveals that most commercially sold juices in the United States are processed or pasteurized to eliminate harmful foodborne illness bacteria. However, when fruits are freshly squeezed into juice, there is a risk of harmful bacteria lingering in the finished product.
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