HEALTH AND WELLNESS:… 6 Coronavirus Myths You Should Know about…
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Latest Health News…
6 Coronavirus Myths You Should Know About, According to Experts
Plus, the steps you should be taking to prevent COVID-19.
It’s hard to imagine what we talked about before coronavirus introduced an entirely new lexicon. In the past few weeks, terms like social distancing, shelter in place, and flattening the curve have become trending hashtags and coronavirus headlines have dominated our news feeds. But with so much corona virus-related content out there and so many people looking for answers in an uncertain time, it can also be hard to decipher what’s scientific fact, and what’s simply a misguided tweet gone viral.
For starters, here’s a recap of what we do know right now: There are currently more than 15,000 coronavirus (aka COVID-19) deaths globally. In the United States, both mandated and self-quarantining is in full effect. Northern California has placed nearly 7 million residents in the San Francisco Bay area under a shelter-in-place order, with exemptions for essential activities. New York State Governor Andrew Cuomo signed an executive order that required people to stay home, excluding those who offer essential services, such as pharmacies and grocery stores. Other states, including New Jersey and Connecticut, have enacted similarly strict measures, while other states are continuing to follow suit.
Just received this email from one of our
TABLETALK friends,…had to pass it on!
Suzee
Checking in one final time to make sure you got my note of congratulations on the fantastic cancer awareness information on your site. In case you didn’t, I just want to say excellent job! Cancer sadly affects millions of people, and it’s great to know sites like yours are working to keep them informed.
I’m also sending a few additional cancer prevention resources our health team recently came across:
- Melanoma (for Parents)
- Are Your Kids Protected from Cancer Caused by HPV?
- The 23 Best Ways to Quit Smoking
- Keeping Kids, Pets, and Seniors Safe from Cigarette Smoke at Home
- Alcohol and Cancer — Facts and Health Risks
- Diet and Cancer Prevention
- Exercise Helps Shrink Tumors and Combats Cancer in Many Ways
- Preventing a Recurrence of Cancer
Again, I invite you to add these to your own site (maybe on this page: https://coffeebreakwithfriends.com/?p=443?). I hope these make a good addition to your incredibly helpful site (should you decide to use them, of course!), and great job with everything you’ve already done to help those affected by cancer!
Thanks,
Patricia
Patricia Sarmiento, team@publichealthcorps.org
KNEE PROBLEMS?
7 Exercises to Treat
and Prevent IT Band Syndrome
Your Bottled Water
Has 24,500 Chemicals
How it’s screwing up your hormones By Emily Main for RodaleNews.com
Paying $2 for a bottle of water may be more convenient than lugging around your reusable one, but that seemingly small price may have a big impact on your health. German researchers found nearly 25,000 chemicals in a single bottle of water, some of which act like potent pharmaceuticals in your body, according to a study just published in the journal PLoS One. The study’s authors purchased 18 different samples of commercially sold bottled water from France, Italy, and Germany. Using various methods of chemical analysis, they tested the water for its ability to interfere with the body’s estrogen and androgen (testosterone and other male reproductive hormone) receptors. The researchers threw in a sample of tap water to act as a sort of ringer, and the results were stunning. The majority of bottled waters tested interfered with both kinds of hormone receptors to some degree; amounts as little as 0.1 ounces inhibited estrogenic activity by 60% and androgenic activity by 90%. The latter, the researchers wrote, is equivalent to the hormonal activity of the drug flutamide, a drug commonly prescribed to men suffering from prostate cancer. The tap water didn’t exhibit any estrogenic or androgenic activity. For the second part of the study, the scientists investigated which chemicals were causing the reproductive hormonal interferences. They used another form of chemical detection and discovered the water contained 24,520 different chemicals. The most hormonally active belonged to classes of chemicals called maleates and fumarates, which are used to manufacture the form of plastic resins used in water bottles. They can also appear as contaminants of other plastic chemicals. The mere presence of these chemicals doesn’t mean that bottled water is going to cause you major lifelong problems, but it is disturbing. Hormonally active chemicals, usually called endocrine disruptors, are known to interfere with the reproductive development of children, but more research is finding that they can also trigger heart disease, diabetes, and infertility, among other problems, in adults. It’s concerning that they make it into bottled water, Bruce Blumberg, PhD, of the University of California–Irvine, told Britain’s Royal Society of Chemicals. “It is a bit early to make any strong inferences about how detrimental these chemicals will be toward human health,” he says, but adds, “It is certain that they are not beneficial.” Carry a refillable nontoxic glass or stainless steel bottle with you wherever you go, and you’ll avoid all those problems—and save a fortune, to boo
Prevention News
Hormone Replacement
Risks Outweigh Benefits
The Other Risks Of Hormone Replacement Therapy
More than your heart is at stake By Carey Rossi
The Best Workout For Your Blood Type
Is There An Optimal Workout For Each Blood Type?
DNA-based workouts: The secret to weight-loss success? By Jenna Bergen
Type A
Your DNA resembles that of ancient farmers, and though they were active, they spent their days doing slower, less intense activities like planting crops. Best workouts: Intense exercise increases your levels of the stress hormone cortisol and leads to muscle fatigue and stiffness. You do best by opting for calming activities that help you focus and protect your joints, like Pilates, yoga, Tai Chi, and isometric exercises. Best diet: You should aim to eat close to a vegetarian diet, filling your plate with fresh fruits and veggies, whole grains, and fish. (Need veggie ideas? Try these 11 Flat Belly Meatless Meals.)
Type B
Your ancestors were nomads, so while they moved often, it was at a less frenzied pace than those caveman types. They also traveled in packs. Best workouts: You’ll enjoy group cardio workouts that are slightly lower impact, like tennis or cycling, as well as resistance training. (Find your perfect workout with 8 Low-Impact Workouts With Big Calorie Burn.) Best diet: You’re one of the few blood types that can still eat dairy. You also do well with meat, and fresh fruits and veggies.
Type AB
Your DNA is a hybrid—you have elements of Type A and B. Best workouts: You tend to get muscle and joint stiffness from high-power cardio sessions, so you’ll be more apt to stick with gentle exercise, like walking, hiking, golf, or dance. However, you also tend to internalize anger, so yoga and Tai Chi can be helpful for keeping your mood level, and your muscles and joints limber. Best diet: In addition to eating fresh fruits, veggies, and whole grains, you’ll lose more weight by cutting back on red meat but adding dairy. While I feel that the Type O prescription fits me pretty much to a T—if I don’t get enough high-intensity cardio or power yoga I morph into a cranky, unpleasant stress ball, and I feel best and stay at my happy weight when I eat a lower-carb, higher-protein diet—my coworker, a Type B who regularly craves high-intensity cardio, didn’t feel like her prescription was as strong a match. The creators of The Blood Type Workout say that while there hasn’t been a full clinical study to back up the claims, they feel that the success that many people have had on the program shows its validity. (Check out a few testimonials here.) While you could easily see great results with this plan—any fitness program that inspires you to get off the couch, work out regularly, and eat healthier is a plus—you shouldn’t stop doing types of exercise you enjoy or have seen results with just because it may not be a perfect match with your blood type. “It could discourage some people from doing activities that are actually very important for their health and completely within their exercise abilities,” says Wayne Westcott, PhD, Prevention fitness advisor and fitness research director at Quincy College.
WHAT DO YOU THINK ?
10 Things to Know About
Thyroid Disease, Foods and Drinks
By Mary Shomon,
About.com Guide
Updated March 07, 2013
About.com Health’s Disease and Condition content is reviewed by our Medical Review Board
1. About Goitrogenic Foods
Goitrogens are substances — occurring naturally in certain foods — that can cause the thyroid gland to enlarge, which is called a goiter. Goitrogenic foods can also function like an antithyroid drug and actually slow down the thyroid and make it underactive (hypothyroidism.)
The main goitrogenic foods are cruciferous vegetables like broccoli, cauliflower, kale, and cabbage, among others, as well as soy foods. Here is a more detailed list of common goitrogens.
If you still have a functional (or semi-functional thyroid gland), and are hypothyroid, you should be careful not to overconsume raw goitrogenic foods. If you are hyperthyroid, you may want to talk to a nutritional practitioner about incorporating more goitrogenic foods into your diet.
If you are hypothyroid, you don’t need to avoid goitrogenic foods entirely. The enzymes involved in the formation of goitrogenic materials in plants can be at least partially destroyed by heat, allowing you to enjoy these foods in moderation if they are steamed or cooked.
2. Coconut Oil
You may hear coconut oil recommended for thyroid patients, and while it can be a healthful option, it’s not a cure-all or treatment for thyroid disease. It’s just a thyroid-friendly option to replace other fats and oils in your diet.
3. Soy May Be a Problem
Soy both acts as a goitrogen, and inhibits thyroid hormone absorption. Don’t overconsume soy, especially processed and high-phytoestrogen forms of soy, like shakes, powders, soy milk, bars, and supplements. You may want to eliminate soy, or limit soy consumption to fermented forms, like tempeh, in small quantities as a condiment, and not as a primary protein replacement.
If you are hyperthyroid, you may want to talk to a nutritional practitioner about incorporating more soy into your diet.
4. Coffee And Thyroid Medication
You should not take coffee until an hour after you’ve taken your thyroid hormone replacement medication. Otherwise, the coffee can affect absorption, and make your thyroid medication less effective.
(Note: if you absolutely must have both your thyroid medication and coffee at the same time, talk to your physician about the liquid, capsule form of levothyroxine, which is apparently not affected by coffee.)
5. Calcium-Fortified Orange Juice And Your Thyroid Medication
You should not take calcium-fortified orange juice with your thyroid medication. Wait at least three to four hours after taking your thyroid medication before taking calcium-fortified juice, calcium supplements, or iron supplements, as they can interfere with your absorption of thyroid medication.
6. Iodized Salt
In some areas of the world, iodized salt is an essential way to prevent iodine deficiency, cretinism and retardation due to iodine deficiency in pregnant women. In the U.S., however, many people have limited their salt intake, or stopped using iodized salt.
Keep in mind that about one-fourth of the U.S. population is now somewhat deficient in iodine, and that percentage appears to be on the rise again, after years of stable iodine levels (due to iodized salt intake.) You need enough iodine — but not too much — for the thyroid to function properly.
7. Celiac, Gluten and Wheat
A subset of autoimmune thyroid patients have dietary-triggered autoimmunity, due to celiac disease, or a wheat/gluten intolerance. For these patients, going on a gluten-free diet may eliminate antibodies, and cause a remission of their autoimmune thyroid disease. Even for some patients who do not have celiac disease, going on a gluten-free diet may reduce antibodies, reduce bloating, and help with energy and weight loss.
8. High-Fiber Foods
Many thyroid patients struggle with constipation, and extra weight. One of the key tactics that can help is increasing fiber intake, particularly from foods. Here is a list of high-fiber foods for thyroid patients.
Keep in mind, however, that if you switch to a high-fiber diet, you should get your thyroid rechecked in eight to twelve weeks to see if you need a dosage readjustment, as fiber can affect absorption of medication.
9. Mini-Meals
Many people hear that to raise metabolism, you should eat “mini-meals” — or “graze” all day on smaller meals. But this may be exactly the wrong thing to do for thyroid patients who are trying to lose weight. The reason why fewer meals, spaced further apart may be more effective for thyroid patients than mini-meals and grazing is in helping to manage the leptin and insulin levels.
10. Water
One of the most powerful things thyroid patients can do to help their health and metabolism is todrink enough water. Water helps your metabolism function more efficiently, and can help reduce your appetite, get rid of water retention and bloating, improve your digestion and elimination, and combat constipation. Some experts even say that we should drink one ounce of water per pound of scale weight.
5) Foods you must not eatTrimdownclub.comCut down a bit of stomach fat every day by never eating these 5 foods.
Iodine Plus 21-Thyroid.comRecharge Your Thyroid with Iodine Safe & Easy, No Doctor Visit Needed Never Eat These Two FoodsUnleashYourThin.comTrim Off a Tiny Bit of Fat Daily By Avoiding These Two Common Foods
Investigation of an Outbreak of
Cyclosporiasis in the United States
Updated: 8/5/13
On June 28, 2013, CDC was notified of 2 laboratory-confirmed cases of Cyclospora infection in Iowa residents who had become ill in June and did not have a history of international travel during the 14 days before the onset of illness. Since that date, CDC has been collaborating with public health officials in multiple states and the US Food and Drug Administration (FDA)
to investigate an outbreak of cyclosporiasis. Preliminary details of the ongoing investigation are highlighted below. READ MORE>>
What can you do to protect yourself and
your family from food poisoning?
Following these simple steps can help keep your family safer from food poisoning at home.
Wash hands and surfaces often.
Illness-causing bacteria can survive in many places around your kitchen, including your hands, utensils, and cutting boards.
- Wash hands the right way—for 20 seconds with soap and running water. Be sure to scrub the backs of your hands, between your fingers, and under your nails.
- Wash surfaces and utensils after each use. Rinsing utensils, countertops, and cutting boards with water won’t do enough to stop bacteria from spreading. Clean utensils and small cutting boards with hot, soapy water. Clean surfaces and cutting boards with a bleach solution.
- Wash fruits and veggies—but not meat, poultry, or eggs. Even if you plan to peel fruits and veggies, it’s important to wash them first because bacteria can spread from the outside to the inside as you cut or peel them.
SEPARATE:
Don’t cross-contaminate.
Even after you’ve cleaned your hands and surfaces thoroughly, raw meat, poultry, seafood, and eggs can still spread illness-causing bacteria to ready-to-eat foods—unless you keep them separate.
- Use separate cutting boards, plates, and utensils for raw (uncooked) produce and for raw (uncooked) meat, poultry, seafood, and eggs.
- Keep meat, poultry, seafood, and eggs separate from all other foods while you’re shopping at the grocerystore.
- Keep meat, poultry, seafood, and eggs separate from all other foods in the refrigerator.
COOK:
Cook to the right temperature.
While many people think they can tell when food is “done” simply by checking its color and texture, there’s no way to be sure it’s safe without following a few important but simple steps.
- Use a food thermometer. Make sure food reaches its safe minimum cooking temperature. For example, internal temperatures should be 145°F for whole meats (allowing the meat to rest for 3 minutes before carving or eating), 160°F for ground meats, and 165°F for all poultry. Eggs should be cooked until the yolk is firm.
- During meal times, while food is being served and eaten, keep it hot (at 140 ˚F or above). After meals are over, refrigerate leftover food quickly.
- Microwave food thoroughly (to 165 ˚F)
CHILL:
Refrigerate promptly.
Illness-causing bacteria can grow in many foods within two hours unless you refrigerate them. (During the summer heat, cut that time down to one hour.)
- Refrigerate the foods that tend to spoil more quickly (like fruits and vegetables, milk, eggs, and meats) within two hours. Warm foods will chill faster if they are divided into several clean, shallow containers.
- Thaw or marinate foods in the refrigerator, never on the counter or in the kitchen sink.
- Know when to throw food out.
REPORT:
If you believe you or someone you know became ill
from eating a certain food, please contact your local health department.
These health departments are an important part of the food safety system which rely on calls from concerned citizens. You can be an important part of discovering what foods made you and others sick.
- If a public health official contacts you to find out more about an illness you had, your cooperation is important. Be willing to be interviewed about the foods you ate before you got sick; share your store receipts and give permission for stores to share the list of food you purchased from their store; and allow investigators to come to your home to collect any leftover food you may have.
- In public health investigations, it can be as important to talk to healthy people as to ill people. Even if you are not ill, be willing to be interviewed about the foods you ate during a certain period of time.
For more information on preventing foodborne illnesses, please visit
the federal gateway for food safety information.
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Recipes for Disaster – “Bacteria BBQ”
flv= e
Causes of Food Poisoning
Each year, millions of people in the United States get sick from contaminated food. Symptoms of food poisoning include upset stomach, abdominal cramps, nausea and vomiting, diarrhea, fever, and dehydration. Symptoms may range from mild to severe.
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Bacteria and VirusesBacteria and viruses are the most common cause of food poisoning. The symptoms and severity of food poisoning vary, depending on which bacteria or virus has contaminated the food. |
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ParasitesParasites are organisms that derive nourishment and protection from other living organisms known as hosts. In the United States, the most common foodborne parasites are protozoa, roundworms, and tapeworms. |
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Mold, Toxins, and ContaminantsMost food poisoning is caused by bacteria, viruses, and parasites rather than toxic substances in the food. But, some cases of food poisoning can be linked to either natural toxins or chemical toxins. |
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AllergensFood allergy is an abnormal response to a food triggered by your body’s immune system. Some foods, such as nuts, milk, eggs, or seafood, can cause allergic reactions in people with food allergies. |
Who’s at Risk
Food poisoning or foodborne illness can affect anyone who eats food contaminated by bacteria, viruses, parasites, toxins, or other substances. But, certain groups of people are more susceptible to foodborne illness. This means that they are more likely to get sick from contaminated food and, if they do get sick, the effects are much more serious.
Some of these groups of people include:
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Pregnant Women When a woman is pregnant, her immune system is weakened, which makes it harder to fight off harmful microorganisms in food. At the same time, an unborn baby’s immune system is not developed enough to fight off dangerous bacteria. In addition, certain toxins in food, such as mercury, can damage an unborn baby’s developing nervous system. |
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Older Adults As we age, our immune system and other organs in our bodies become less effective in recognizing and ridding the body of microorganisms that cause foodborne illness. If an older person contracts a foodborne illness, there is a great chance of that the effects will be serious or even deadly. |
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Persons with Chronic Illnesses If you have a chronic illness such as AIDS, cancer, or diabetes, the illness and sometimes its treatments can weaken your immune system. Similarly, if you are a transplant recipient, you take drugs that you take to prevent your body from rejecting the new organ. These drugs also prevent your immune system from attacking dangerous microorganisms in food |
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Refrigerator Storage: Check the temperature in a home refrigerator with refrigerator thermometer. If the temperature is above 40°F then lower it. Frequently opening the door, especially on warm humid days, raises the temperature in the fridge. Use food stored in the refrigerator quickly; don’t depend on maximum storage time. Remove spoiled foods immediately to prevent decay from spreading. Freezer Storage: Use a chest freezer. The freezer of a home refrigerator is not made to cool to 0°F, which is necessary for prolonged storage. If foods are not dated, then write the date on them before freezing. Put foods in moisture-vapor-proof packages or freezer containers. Freezer burn is caused by holes in packaging. Select frozen foods just before checking out and only buy foods that are frozen solid. Keep an inventory of freezer contents. |
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Frozen Foods Confusion! Thousands of people call the USDA Hotline yearly because they aren’t sure about the safety of items stored in their own home freezers. The confusion seems to be based on the fact that few people understand how freezing protects food. |
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What Can You Freeze? You can freeze almost any food. There are some exceptions, such as canned foods or eggs in shells. Some foods, like mayonnaise, cream sauce and lettuce, just don’t freeze well. |
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Is Frozen Food Safe? Food stored constantly at 0 °F will always be safe. Only the quality suffers with lengthy freezer storage. Freezing keeps food safe by slowing the movement of molecules, causing microbes to enter a dormant stage. Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage and food-borne illness. |
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Does Freezing Destroy Bacteria? Freezing to 0° F inactivates microbes in food, such as bacteria, yeasts and molds. Once thawed, however, the microbes can become active again, growing at about the same rate as microorganisms on fresh foods, causing food-borne illness. Cooking will destroy parasites, but remember to handle thawed items just like you would perishable foods. |
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Freshness & Quality: Freshness and quality at the time of freezing affect the condition of frozen foods. If frozen at peak quality, foods emerge tasting better than foods frozen near the end of their useful life. So freeze items you won’t use quickly sooner rather than later. Store all foods at 0° F or lower to retain vitamin content, color, flavor and texture. |
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Nutrient Retention: The freezing process itself does not destroy nutrients. In fact, there is very little change in nutrient value during freezer storage. Keeping foods frozen longer that their allotted time is not dangerous, but flavors and textures will deteriorate. |
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Enzymes: Every living organism uses enzymes as part of its normal life cycle, including fruits & veggies. Enzymes in animals, fruits and vegetables promote chemical reactions like ripening, and ultimately to deterioration and decay. Freezing slows enzyme activity, but doesn’t stop chemical reactions. |
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Safe Defrosting: Never defrost foods on the counter, in a sink or outdoors. The best method is to plan ahead for slow, safe thawing in the refrigerator. Small items can defrost overnight. Large items take longer, about 1 day for each 5 pounds. For faster defrosting, put food in a plastic leak proof bag and immerse in cold water. If the bag leaks, bacteria from the surrounding environment could affect the food. Change the water every 30 minutes. After thawing, cook immediately. |
How Government Responds to Food Illness Outbreaks
What Is a Food Illness Outbreak?
When two or more people get the same illness from the same contaminated food or drink, the event is called a foodborne outbreak. Public health officials investigate outbreaks to control them, so more people do not get sick in the outbreak, and to learn how to prevent similar outbreaks from happening in the future.
How Does Food Get Contaminated?
It takes several steps to get food from the farm or fishery to the dining table. Contamination can occur at any step in this process—during production, processing, distribution, or preparation.
| Steps | Definition | Example of Contamination |
|---|---|---|
| Production | Growing the plants we harvest or raising the animals we use for food | If fields are sprayed with contaminated water, fruits and vegetables can be contaminated before harvest. |
| Processing | Changing plants or animals into what we recognize and buy as food. | If contaminated water or ice is used to wash, pack, or chill fruits or vegetables, the contamination can spread to those items. |
| Distribution | Moving food from the farm or production plant to the consumer or a kitchen. | If refrigerated food is left on a loading dock for long time in warm weather, it could reach temperatures that allow bacteria to grow. |
| Preparation | Getting the food ready to eat. This may occur in the kitchen of a restaurant, home, or institution. | If a cook uses a knife to cut raw chicken and then uses the same knife without washing it to slice tomatoes, the tomatoes can be contaminated by pathogens from the chicken. |
Who Responds to Outbreaks?
- Local agencies: Most foodborne outbreaks are local events. Public health officials in just one city or county health department investigate these outbreaks.
- State agencies: The state health department investigates outbreaks that spread across several cities or counties. This department often works with the state department of agriculture and with federal food safety agencies.
- Centers for Disease Control and Prevention (CDC): For outbreaks that involve large numbers of people or severe or unusual illness, a state may ask for help from the Centers for Disease Control and Prevention (CDC). The CDC usually leads investigations of widespread outbreaks—those that affect many states at once.
- Federal regulatory agencies: The CDC collaborates with the Food and Drug Administration (FDA), the USDA’s Food Safety and Inspection Service (FSIS), or the Environmental Protection Agency (EPA) throughout all phases of an outbreak investigation. In the case of an outbreak of foodborne illness, these federal agencies work to find out why it occurred, take steps to control it, and look for ways to prevent future outbreaks. They may trace foods to their origins, test foods, assess food safety measures in restaurants and food processing facilities, lead farm investigations, and announce food recalls.
Long-Term Effects
One in six Americans will get sick from food poisoning this year.
That’s about 48 million people. Most of them will recover without any lasting effects from their illness.
For some, however, the effects can be devastating and even deadly.
Here are some serious effects associated with several common types of food poisoning.
Kidney failure
Hemolytic-uremic syndrome (HUS) is a serious illness that usually occurs
when an infection in the digestive system produces toxic substances that destroy red blood cells,
causing kidney injury. HUS may occur after infection with some kinds of E. coli bacteria.
HUS is most common in children. In fact, it is the most common cause of acute kidney failure in children.
Chronic arthritis
A small number of persons with Shigella or Salmonella infection develop pain
in their joints, irritation of the eyes, and painful urination. This is called reactive arthritis.
It can last for months or years, and can lead to chronic arthritis, which is difficult to treat.
Persons withCampylobacter infections may also develop chronic arthritis.
Brain and nerve damage
A Listeria infection can lead to meningitis, an inflammation of the membranes surrounding the brain.
If a newborn infant is infected withListeria, long-term consequences may include mental retardation, seizures, paralysis, blindness, or deafness.
Guillain-Barré syndrome is a disorder that affects the nerves of the body.
This occurs when a person’s immune system attacks the body’s own nerves.
It can result in paralysis that lasts several weeks and usually requires intensive care.
As many as 40 percent of Guillain-Barré syndrome cases in this country may be triggered by an infection with Campylobacter.
Death
In the United States, approximately 3,000 people die each year of illnesses associated with food poisoning.
Five types of organisms account for 88 percent of the deaths for which the cause is known:
Salmonella, Toxoplasma, Listeria, norovirus, and Campylobacter.
Other types of foodborne illness may cause death as well.
For example, some Vibrio infections (usually associated with eating raw shellfish)
may infect the bloodstream and cause a severe, life-threatening illness.
About half of these infections are fatal, and death can occur within two days.
General Information
What You Should Know About Government Response to Foodborne Illness Outbreaks (FDA) Explains the role of Federal, state, and local agencies and addresses the challenge of multistate outbreaks.
A Step-by-Step Guide to Investigating Foodborne Outbreaks (CDC) Describes how the public health community detects, investigates, and controls foodborne outbreaks.
FOOD: Foodborne Outbreak Online Database (CDC) Enables you to search and download data on foodborne outbreaks reported to CDC from 1998 through 2008. Frequently Asked Questions About the Foodborne Outbreak Online Database
Multistate Foodborne Outbreaks (CDC) Provides information and updates about recent foodborne outbreaks.
General Information
Food Contamination and Poisoning (NIH MedlinePlus) Trusted health information on causes, symptoms, treatment, and prevention.
Foodborne Illness (CDC) Questions and answers on illnesses, outbreaks, prevention, and more.
Foodborne Illness A-Z (CDC) Directory of foodborne illnesses with links to detailed information.
Foodborne Illness & Disease (USDA) General information plus links to information on specific diseases.
Bad Bug Book (FDA) Basic facts regarding foodborne pathogenic microorganisms and natural toxin
Top Searches
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The Best Types of Fish for Health
From Mark Stibich, Ph.D., former About.com Guide
About.com Health’s Disease and Condition content is reviewed by our Medical Review Board
Fish and Mercury
Why Eat Fish?
Fish are a great source of protein. They contain healthy fats that will reduce your cholesterol and improve your health. Fish also contain omega-3 fatty acids that help keep your heart healthy and may even improve your mood. Fish have been shown to be an important diet of many long-lived peoples around the world.
The Problem With Fish
All fish contain trace amounts of mercury. For most people, the small amounts in fish do not pose a health problem. Some fish, however, contain high amounts of mercury — enough to damage a fetus or newborn. That is why pregnant and nursing mothers must be very careful about the amounts and types of fish they eat. Young children should also avoid eating fish high in mercury. According to the FDA, pregnant women and small children (under 6) should not eat more than 2 servings of fish each week — and should only eat those fish with low mercury content (see below).Mercury levels can build in adults too — eventually becoming harmful to health. High mercury levels can cause permanent damage to the kidneys and brain.
Which Fish Have the Most Mercury?
Issues > Health Main Page > All Health Documents
PROTECT YOURSELF AND YOUR FAMILY
Consumer Guide to Mercury in Fish
The list below shows the amount of various types of fish that a woman who is pregnant or planning to become pregnant can safely eat, according to the Environmental Protection Agency. People with small children who want to use the list as a guide should reduce portion sizes. Adult men, and women who are not planning to become pregnant, are less at risk from mercury exposure but may wish to refer to the list for low-mercury choices.
Protecting yourself — and the fish: Certain fish, even some that are low in mercury, make poor choices for other reasons, most often because they have been fished so extensively that their numbers are perilously low. These fish are marked with an asterisk (read more below). This list applies to fish caught and sold commercially. For information about fish you catch yourself, check for advisories in your state.
LEAST MERCURY
Enjoy these fish: Anchovies Butterfish Catfish Clam Crab (Domestic) Crawfish/Crayfish Croaker (Atlantic) Flounder* Haddock (Atlantic)* Hake Herring Mackerel (N. Atlantic, Chub) Mullet Oyster Perch (Ocean) Plaice Pollock Salmon (Canned)** Salmon (Fresh)** Sardine Scallop* Shad (American) Shrimp* Sole (Pacific) Squid (Calamari) Tilapia Trout (Freshwater) Whitefish Whiting
MODERATE MERCURY
Eat six servings or less per month: Bass (Striped, Black) Carp Cod (Alaskan)* Croaker (White Pacific) Halibut (Atlantic)* Halibut (Pacific) Jacksmelt (Silverside) Lobster Mahi Mahi Monkfish* Perch (Freshwater) Sablefish Skate* Snapper* Tuna (Canned chunk light) Tuna (Skipjack)* Weakfish (Sea Trout)
HIGH MERCURY
Eat three servings or less per month: Bluefish Grouper* Mackerel (Spanish, Gulf) Sea Bass (Chilean)* Tuna (Canned Albacore) Tuna (Yellowfin)*
HIGHEST MERCURY
Avoid eating: Mackerel (King) Marlin* Orange Roughy* Shark* Swordfish* Tilefish* Tuna (Bigeye, Ahi)*
* Fish in Trouble! These fish are perilously low in numbers or are caught using environmentally destructive methods. To learn more, see the Monterey Bay Aquariumand the Blue Ocean Institute, both of which provide guides to fish to enjoy or avoid on the basis of environmental factors. ** Farmed Salmon may contain PCB’s, chemicals with serious long-term health effects. Sources for NRDC’s guide: The data for this guide to mercury in fish comes from two federal agencies: the Food and Drug Administration, which tests fish for mercury, and the Environmental Protection Agency, which determines mercury levels that it considers safe for women of childbearing age. About the mercury-level categories: The categories on the list (least mercury to highest mercury) are determined according to the following mercury levels in the flesh of tested fish.
- Least mercury: Less than 0.09 parts per million
- Moderate mercury: From 0.09 to 0.29 parts per million
- High mercury: From 0.3 to 0.49 parts per million
- Highest mercury: More than .5 parts per million
Sources:
Food and Drug Administration (FDA). Mercury Levels in Commercial Fish and Shellfish Food and Drug Administration (FDA). What You Need to Know About Mercury in Fish and Shellfish National Resource Defense Council. Mecury Contamination in Fish. Centers for Disease Control. Public Health Statement for Mercury. Agency for Toxic Substances and Disease Registry.
Fish and Shellfish:
6 to Eat, 6 to Avoid
The Best and the Worst Seafood Choices
A number of environmental organizations have created lists that help identify fish that are sustainable and those that are not. Seafood Watch, the program run by the Monterey Bay Aquarium, has combined data from leading health organizations and environmental groups to come up with their list “Super Green: Best of the Best” of seafood that’s good for you and good for the environment. To make the list, last updated in January 2010, fish must: a) have low levels of contaminants—below 216 parts per billion [ppb] mercury and 11 ppb PCBs; b) be high in health-promoting omega-3 fats; and c) come from a sustainable fishery. Many other options are on the program’s list of “Best Choices” (seafoodwatch.org). The Blue OceanInstitute (blueocean.org) also has sustainability ratings and detailed information.
Here are 6 fish—
that are healthy for you and the planet—
that Seafood Watch says you should be eating.
1. Albacore Tuna (troll- or pole-caught, from the U.S. or British Columbia)
Many tuna are high in mercury but albacore tuna—the kind of white tuna that’s commonly canned—gets a Super Green rating as long as (and this is the clincher) it is “troll- or pole-caught” in the U.S. or British Columbia. The reason: smaller (usually less than 20 pounds), younger fish are typically caught this way (as opposed to the larger fish caught on longlines). These fish have much lower mercury and contaminant ratings and those caught in colder northern waters often have higher omega-3 counts. The challenge: you need to do your homework to know how your fish was caught or look for the Marine Stewardship Council (MSC) blue eco label.
2. Salmon (wild-caught, Alaska)
To give you an idea of how well managed Alaska’s salmon fishery is, consider this: biologists are posted at river mouths to count how many wild fish return to spawn. If the numbers begin to dwindle, the fishery is closed before it reaches its limits, as was done recently with some Chinook fisheries. This close monitoring, along with strict quotas and careful management of water quality, means Alaska’s wild-caught salmon are both healthier (they pack 1,210 mg of omega-3s per 3-ounce serving and carry few contaminants) and more sustainable than just about any other salmon fishery.
3. Oysters (farmed)
Farmed oysters are good for you (a 3-ounce serving contains over 300 mg of omega-3s and about a third of the recommended daily values of iron). Better yet, they are actually good for the environment. Oysters feed off the natural nutrients and algae in the water, which improves water quality. They can also act as natural reefs, attracting and providing food for other fish. One health caveat: Raw shellfish, especially those from warm waters, may contain bacteria that can cause illnesses.
4. Sardines, Pacific (wild-caught)
The tiny, inexpensive sardine is making it onto many lists of superfoods and for good reason. It packs more omega-3s (1,950 mg!) per 3-ounce serving than salmon, tuna or just about any other food; it’s also one of the very, very few foods that’s naturally high in vitamin D. Many fish in the herring family are commonly called sardines. Quick to reproduce, Pacific sardines have rebounded from both overfishing and a natural collapse in the 1940s.
5. Rainbow Trout (farmed)
Though lake trout are high in contaminants, nearly all the trout you will find in the market is farmedrainbow trout. In the U.S., rainbow trout are farmed primarily in freshwater ponds and “raceways” where they are more protected from contaminants and fed a fishmeal diet that has been fine-tuned to conserve resources.
6. Freshwater Coho Salmon (farmed in tank systems, from the U.S.)
Freshwater coho salmon is the first—and only—farmed salmon to get a Super Green rating. All other farmed salmon still falls on Monterey Bay Aquarium’s Seafood Watch “avoid” list for a few reasons. Many farms use crowded pens where salmon are easily infected with parasites, may be treated with antibiotics and can spread disease to wild fish (one reason Alaska has banned salmon farms). Also, it can take as much as three pounds of wild fish to raise one pound of salmon. Coho, however, are raised in closed freshwater pens and require less feed, so the environmental impacts are reduced. They’re also a healthy source of omega-3s—one 3-ounce serving delivers 1,025 milligrams.
6 Fish to Avoid
A number of environmental organizations have also advocated taking many fish off the menu. The large fish listed here are just six examples EatingWellem> chose to highlight: popular fish that are both depleted and, in many cases, carry higher levels of mercury and PCBs. The Environmental Defense Fund (EDF) has also posted health advisories on some of these fish at edf.org.
1. Bluefin Tuna
In December 2009 the World Wildlife Fund put the bluefin tuna on its “10 for 2010” list of threatened species, alongside the giant panda, tigers and leatherback turtles. Though environmental groups are advocating for protected status, the bluefin continues to command as much as $177,000 a fish. Bluefin have high levels of mercury and their PCBs are so high that EDF recommends not eating this fish at all.
2. Chilean Sea Bass (aka Patagonian Toothfish)
Slow-growing and prized for its buttery meat, Chilean sea bass has been fished to near depletion in its native cold Antarctic waters. The methods used to catch them—trawlers and longlines—have also damaged the ocean floor and hooked albatross and other seabirds. At present, there is one well-managed fishery that is MSC-certified. EDF has issued a consumption advisory for Chilean sea bass due to high mercury levels: adults should eat no more than two meals per month and children aged 12 and younger should eat it no more than once a month.
3. Grouper
High mercury levels in these giant fish have caused EDF to issue a consumption advisory. Groupers can live to be 40 but only reproduce over a short amount of time, making them vulnerable to overfishing.
4. Monkfish
This strange fish resembles a catfish in that it has whiskers and is a bottom dweller, but its light, fresh taste made it a staple for gourmets. The fish is recovering some after being depleted, but the trawlers that drag for it also threaten the habitat where it lives.
5. Orange Roughy
Like grouper, this fish lives a long life but is slow to reproduce, making it vulnerable to overfishing. As Seafood Watch puts it: “Orange roughy lives 100 years or more—so the fillet in your freezer might be from a fish older than your grandmother!” This also means it has high levels of mercury, causing EDF to issue a health advisory.
6. Salmon (farmed)
Most farmed salmon (and all salmon labeled “Atlantic salmon” is farmed) are raised in tightly packed, open-net pens often rife with parasites and diseases that threaten the wild salmon trying to swim by to their ancestral spawning waters. Farmed salmon are fed fishmeal, given antibiotics to combat diseases and have levels of PCBs high enough to rate a health advisory from EDF. Recently, however, freshwater-farmed Coho salmon have earned a Best Choice status from Seafood Watch. There is hope consumer pressure will encourage more farms to adopt better practices
Another fish that is becoming popular, but should possibly be avoided:
Opah (also known as Moonfish)
11 Best Fish:
High in Omega-3s—and Environment-
Friendly
1. Wild Salmon From Alaska
(Debi Bishop/iStockphoto)
Fresh, frozen, or canned are all OK. Wild salmon will cost you a lot more than the farmed variety, but salmon farming practices produce waste and can spread parasites and disease to wild fish, among other problems, according to Seafood Watch.Calorie count: 211 per 4-ounce serving.
2. Arctic Char
(Vebjørn Karlsen/iStockphoto)
Farming practices for arctic char aren’t linked to pollution or contamination, so it’s fine to opt for farmed over wild-caught (which isn’t as easy to get anyway). At a sushi bar, you may see it called iwana.Calorie count: 204 per 4-ounce serving.
3. Atlantic Mackerel
(Ken Rygh/iStockphoto)
Mackerel populations in general are hardy, so wild-caught is A-OK. But because the EDF recommends you limit consumption of the Spanish and king varieties of mackerel because of the potential for mercury contamination, stick to Atlantic mackerel as a staple.Calorie count: 232 per 4-ounce serving.
4. Sardines
(Peter Pham/iStockphoto)
These tiny fish generally come from the Pacific, where the population has resurged. Because they’re small, they don’t come with the mercury worries of fish higher up the food chain.Calorie count: 232 per 4 ounces of drained, canned, oil-packed fish.
5. Sablefish/Black Cod
(Lisa Levin/Scripps Institution of Oceanography)
Seafood Watch recommends you stick to fish caught off Alaska and British Columbia, where fishing practices have reduced the likelihood of the accidental catch of other species.Calorie count: 220 calories per 4-ounce serving.
6. Anchovies
(Juan Monino/iStockphoto)
Exact species isn’t important; they’re all OK, says the EDF. These fish reproduce quickly, so they aren’t threatened, and they’re small enough so that contamination is not an issue.Calorie count: 148 per 4-ounce serving.
7. Oysters
(MYCHELE DANIAU/AFP/Getty Images)
Farming operations produce the vast majority of oysters. They are generally well managed and have a low impact on the environment, so farmed oysters are a great choice. At the sushi bar, you may see oysters called kaki.Calorie count: 67 per 4-ounce serving.
8. Rainbow Trout
(Mona Makela/iStockphoto)
Because lake trout in the Great Lakes have been overfished, Seafood Watch recommends farmed rainbow, or golden, trout as the best choice. Because of moderate PCB contamination, the EDF recommends kids limit consumption to two to three meals a month, depending on their age.Calorie count: 156 per 4-ounce serving.
9. Albacore Tuna
(Liza McCorkle/iStockphoto)Make sure it’s caught from U.S. or Canadian fisheries, which use fishing methods that don’t accidentally snag other species. (Most canned tuna comes from fisheries that use more wasteful methods). Kids up to age 6 should limit consumption to three meals a month because of moderate mercury contamination, the EDF says.Calorie count: 145 per 4-ounce serving of drained, canned, water-packed fish.
10. Mussels
(Joe Raedle/Getty Images)Farmed mussels are raised in an environmentally responsible manner—in fact, the operations may actually improve the surrounding marine environment. You may see them called murugai at a sushi bar.Calorie count: 97 per 4-ounce serving.
11. Pacific Halibut
(Daniel Padavona/iStockphoto)
Many of you have asked about Mahi- Mahi…
MAHI-MAHI NUTRITION
Photo Credit Ablestock.com/AbleStock.com/Getty Images
IDENTIFICATION
Mahi-Mahi has a slender, muscular body and blunt, rounded forehead with a high fin along its back. The flesh is firm and dark, turning white as it cooks, and has a slightly sweet taste. It is often cut into steaks or fillets and can be prepared a number of ways including grilling, baking, broiling and frying.
NUTRITIONAL VALUE
A 3-oz. serving of mahi-mahi is low in fat, high in protein and delivers 173 calories according to the USDA Nutrient Database. Proteins provide the majority at approximately 160 calories in each serving, while fats offer around 13 calories. There are no significant amounts of carbohydrates in this serving. This same serving of mahi-mahi contains around 9 percent of the caloric intake the average adult needs per day.
BENEFITS
The same serving size of mahi-mahi contains several vitamins and minerals essential for good health. This fish is particularly high in niacin and vitamin B6. Other significant amounts of vitamins in mahi-mahi include pantothenic acid, vitamin A, and riboflavin. Smaller amounts of vitamins, including thiamin and folate, are also available in a single serving of mahi-mahi Mahi-mahi also contains several important minerals. including selenium, phosphorus, iron, potassium and magnesium. The same serving also contains lesser quantities of minerals including calcium, sodium, zinc, copper and manganese.
POTENTIAL
According to the American Heart Association, mahi-mahi contains moderate amounts of omega-3 fatty acids. These heart healthy nutrients have the potential to help reduce cholesterol and protect the cardiovascular system. There are around 130 mg of omega-3 fatty acids in each 3-oz. serving.
SAFETY
Many people are concerned about exposure to mercury that can come from eating saltwater fish. The American Heart Association states that unlike some fish, such as king mackerel or swordfish, which may contain high levels of mercury, mahi-mahi is relatively low in this potentially toxic metal.
Read more: http://www.livestrong.com/article/267872-mahi-mahi-nutrition/#ixzz1zOTYaENK
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Summer Food Safety Tips
- Make your stop for food the last stop on your list of chores. The sooner you can get home with your groceries, the better. If you have room in the back seat, it might be cooler, after your air conditioner kicks in, than keeping the groceries in the trunk of your car.
- If it takes a while for you to get home from the grocery store, get one of those cooler bags for your frozen items, or bring a full size cooler with freezer packs and put your ice cream, dairy items, meat, eggs, and other perishables in the cooler for the trip home.
- If your kids (or the adults) snack in the car, make them nonperishable snacks, like nuts and crackers or dried fruit. Cheese sticks left in a hot car are pretty ugly.
- If you are on a road trip and you are taking beverages, stay away from cans of carbonated beverages that could explode in the car. Yuk. Stick with plastic bottled, non-carbonated drinks or juice boxes.
- If you are going on a day trip (or even across town) freeze a couple of bottles of water or sports drinks or lemonade for the trip. If you keep them in a cooler, they’ll still be cool for the trip home. We keep a variety of about ten different frozen drinks in the freezer at all times!
- If you use a cooler, keep it full. It will stay cold longer.
If you are eating outdoors in the desert heat, here are some additional reminders:
- Plan just enough so there are no leftovers.
- Try to pick foods that are cooked, like fried chicken, and eat them within a couple of hours.
- Keep all food in a cooler until you are ready to eat.
- Avoid using dairy products at your picnic or at your patio party. Mayonnaise can go bad pretty quickly.
- Any food left outside for more than an hour or so should be thrown out.
More Summer Food Safety
Related: Nutrition News: Tips, etc. Nutrition/Healthy Eating Client Share Save to Library Now that temperatures are on the rise, so is your risk of contracting a food-borne illness. These safe food preparation tips are from the American Dietetic Association, in conjunction with ConAgra Foods: To reduce the spread of bacteria, use hot, soapy water to clean your grill before cooking each meal. Wash your hands thoroughly before, during and after food preparation. If you are on the go, pack moist towelettes or a hand sanitizer in the cooler. Thaw frozen foods in the fridge or microwave. Never defrost food on the kitchen countertop or outside. Marinate foods in the refrigerator, and never reuse any marinade that has touched raw meat or poultry (it’s a good idea to make separate batches for marinating and then basting food!). Refrigerate all foods immediately below 40 degrees Fahrenheit (°F). Keep your cooler stocked with ice packs or plenty of ice to last during parties. Freeze bottles of water, and use them to keep the rest of the food in the cooler cool. Buy and use a food thermometer to make sure the cooler stays cold. Transport the cooler in your air-conditioned car, not in the hot trunk. Clean out your cooler with plenty of soap and water after each use. Keep raw meat or poultry in separate dishes from other foods, to prevent cross-contamination. The same goes for utensils; use different forks, knives and spoons to taste, stir and serve the cooked food. Use a meat thermometer when grilling, to ensure hamburgers are cooked to 160°F, chicken is cooked to 170°F and hotdogs are reheated to 160°F. Never partially grill meat or chicken for further cooking at a later time. Don’t leave cooked food outside in hot weather (90°F or higher) for more than 1 hour. Throw away any perishable food that has been unrefrigerated for more than 1 hour. Source: www.homefoodsafety.org.
Bacteria love the hot, humid days of summer, and grow faster then than at any other time of the year. When the temperature is above 90 F, the time perishable food can be left outside the refrigerator or freezer drops from two hours to one hour.
- At the same time temperatures rise, we’re more likely to leave food unrefrigerated for longer time periods. Food sits out at picnics, barbecues and during travel.
- Washing facilities and thermostat-controlled cooking appliances often are not available at picnic sites.
- People may leave their food thermometer in their kitchen when cooking outdoors.
Beat bacteria this summer with these seven tips, tools and travel-safe foods.
1. Chill Out!
Avoid providing a playground for bacteria while enroute to your outing. Keep perishable foods cool by transporting them to a picnic site in an insulated cooler kept cold with ice or frozen gel packs. Perishable foods include meat; poultry; seafood; eggs; dairy products; pasta; rice; cooked vegetables; and fresh, peeled and/or cut fruits and vegetables. Pack the cooler immediately before leaving home with foods that have been kept chilled in the refrigerator. Avoid frequently opening the cooler container containing perishable food. Pack beverages in one cooler and perishables in another. Keep the cooler in an air-conditioned vehicle for transporting and then keep in the shade or shelter at the picnic site. To avoid frequently opening the cooler, open it once to remove only the amount of food that will be eaten immediately. Keep raw meat, poultry and seafood wrapped separately from cooked foods, or foods meant to be eaten raw, such as fruits and vegetables. Throw away any perishable leftovers that have been kept out over two hours (one hour if the temperature is above 90 F).
2. Ice Cream “Egg”-xactly As You Like It!
Don’t let a favorite homemade ice cream made with raw eggs cramp your style with a possible foodborne illness. Substitute an egg-based ice cream recipe made from a cooked, stirred custard, such as the recipe and variations that follow from the American Egg Board (AEB).
3. No Poking Allowed
Poking and stabbing meat with a fork or knife when placing or turning meat on the grill can cause a loss of juices that keep meat moist and tender. Piercing meat also can affect food safety. Bacteria normally are found only on the external surface of larger cuts of meat like beef steaks. Steaks are safe if cooked to 145 F (versus 160 F for ground-up meat like hamburgers) since the outside will reach a temperature high enough to kill these surface bacteria. However, if a steak is poked with a fork or knife, these bacteria can be pushed into the steak and then the steak must be cooked to 160 F, the same as hamburger. Use long-handled tongs to handle meat on the grill. Use a SEPARATE set of tongs for removing COOKED meat, poultry and seafood from the grill.
4. Safe at the Plate
Avoid cross-contamination. Place cooked meat, poultry and seafood on a clean plate, rather than the plate on which it was carried to the grill.
5. What’s Hot, What’s Not!
Rather than worry about keeping hot foods hot and cold foods cold, limit the number of perishable foods on your menu, especially if you’ll be at a picnic site for several hours. For example, serve:
- potato chips instead of potato salad;
- washed whole fruit (apples, oranges, bananas, plums, peaches, etc.) instead of a cut-up fruit salad;
- cookies or brownies instead of a perishable cream-filled pie.
6. Get a Handle on Handwashing
Unwashed hands are a prime cause of foodborne illness. Whenever possible, wash your hands with warm, soapy water for 20 seconds before handling food. When eating away from home, pack disposable towelettes if no handwashing facilities are available.
7. Shower Power
Though only the inside of melons (watermelon, cantaloupe, honeydew melons, etc.) is eaten, their outer rind still must be washed. Bacteria present in the soil can contaminate the skin of the melon. When the melon is cut, these bacteria are transferred to the part we eat and can grow to levels that cause foodborne illness. Give your melon a shower! Wash the surface of melons thoroughly under clean, running water before eating them. Cut melons on a clean cutting surface, using a clean knife. If facilities for cleaning melons aren’t available at the picnic site, wash and slice melons before leaving home. Transport them to the site in an insulated cooler kept cold with ice or freezer gel packs. Remove from the cooler just before serving them. (Image courtesy of Watermelon.org)
For More Information about Summer Food Safety …
For more information about handling foods safely in the summer, check these links:
- Grill It Safely (poster) lancaster.unl.edu/food/grill-flyer.pdf
- Barbecue Food Safety www.fsis.usda.gov/OA/pubs/facts_barbecue.htm
- Foodborne Illness Peaks in Summer — Why? www.fsis.usda.gov/OA/pubs/illpeaks.htm
- Food Safety While Hiking, Camping and Boating www.fsis.usda.gov/OA/pubs/hcb.htm
FOR MORE INFORMATION ON FOOD PREPARATION
CLICK BELOW:
IS YOUR DNA YOUR DESTINY?
According to new research, it may not be. Scientist have discovered that the way you live your life can alter your GENETIC BLUEPRINT. While it is true that your genes are passed down from ancestors, the old thinking –that your DNA is fixed…no longer seems to hold true. New studies indicate that genes are mutable, and that simple things, such as what you eat, could actually modify them. In other words,..could it be “You are what you Eat”?…or does Nurture possibly trump Nature? The answer may lie in a relatively new science called, “Epigenetics”…which unlike genetics which studies genomes(chromosomes and the DNA they contain inherited from your parents)…epigenetics is the study of EPIGENOMES, the cellular material that rest on top of genomes, which CAN BE changed over a lifetime! Your genomes are like the hardware of your computer, the epigenome is the software that tells your computer what to do says Randy Jirtle, a geneticist in the dept. of oncology at Duke University. Lifestyle factors, including nutrition and exercise can in turn program that software! So even if you inherit mutated genes that may predispose you to a certain type of cancer, developing the disease isn’t necessarily inevitable. Epigenetics Programming appears to switch those genes on or off, without altering the underlying DNA. The biggest opportunity for Epigenetics occurs BEFORE BIRTH…since a fetus’ tissue actively grows and differentiates. Therefore, a mother’s eating habits, as well as her stress levels, exercise regime and environment…actually have the power to shape the genes that are passed down and may alter the susceptibility of her child to leukemia, lymphoma, and neurological cancers, and possibly adult onset cancers, says Oregon State University’s principal investigator for the Linus Pauling Institute, David Williams. The compound sulforaphane, found in cruciferous vegetables such as broccoli, cabbage and cauliflower did the best job of protecting offspring from gene mutation in a study on Williams’ study on mice. This compound has been shown to not only prevent but possibly treat cancer, says Williams. On the contrary.. exposure to unhealthy chemicals…such as,…bisphenol A BPA, which is used widely in plastic products,..can cause mutated offspring. Mice that were exposed the BPA were at a greater risk for diabetes, obesity and cancer as adults. But when these mice were fed vitamin B12 and Folic Acid, the epigenetic effect of BPA was counteracted! Though you can not change what happened to you before you were born,…choosing the right foods now could affect genes associated with the risk of developing cancer, heart disease and other ailments. So EAT THOSE LEAFY GREENS …and CRUCIFEROUS VEGETABLES! All are good sources of antioxidants and folate, which seem to help tumor suppressing genes stay active. In a 2010 study on lung cancer risk in smokers, 12 servings of leafy greens per month reduced methylation, (a process by which cells can inadvertently silence genes that protect against cancer by 20%). Taking a multivitamin can reduce methylation by 50%! Since Epigenome have been studied for only the past decade…more research is needed to understand the extent to which environmental factors can influence gene expression in humans…so maybe with a little effort…we can affect our outcome!…and with a little positive Nurturing…Mother Nature may smile upon us! Here’s to GOOD EATS… and a GOOD HEALTHY LIFE!…GOD BLESS!
For more info on this subject click here: TIME MAGAZINE
Health Matters with Dr. Andrew Weil
Stomach Problems Deglycyrrhizinated licorice (DGL) is a natural, nontoxic, inexpensive remedy. It works by increasing the mucous coating on the lining of the stomach and esophagus, making it more resistant to irritation by stomach acid. Also, stomach-pain sufferers should cut down on caffeine and drink chamomile tea. Lower-Back Pain Yoga and other mind-body methods are great alternatives to traditional drugs and surgery. Mental Health Try fish oil, practice relaxed breathing, and do aerobic exercise. Weight Loss Eat an anti-inflammatory diet, eliminate processed foods, and set up a regimen for proper physical activity. Flu Prevention Astragalus, a Chinese herbal root, has antiviral and immune-boosting effects, and it’s available at most health-food stores. You can take it regularly throughout the flu season. There are also a number of Asian mushrooms you can buy in liquid or capsule form that have similar effects. Top 5 Foods for a Healthy Diet
- Dark chocolate
- Tea
- Whole soy foods (such as tofu, tempeh, and edamame)
- Oily fish (such as wild Alaskan salmon, sardines, and Alaskan black cod)
- Cruciferous vegetables (such as broccoli, kale, cabbage, Brussels sprouts)
More Healthy Foods to add to your Daily Diet!
These foods will keep your immune system strong all season,
to help you avoid catching a cold or the flu.
Garlic Allicin, a compound in garlic, fights bacteria and stops viruses from reproducing. For a potent dose, use crushed raw garlic in salads or pasta dishes.
Broccoli Your immune system weakens as you age, but sulforaphane, a compound in cruciferous vegetables like broccoli and cauliflower, stimulates the cells that fight infection. Red Bell Peppers About 90 milligrams of vitamin C a day are enough to keep your body on guard against germs. Red bell peppers are the top source — just half of one has 76 milligrams, compared with 35 in half an orange. Apples In addition to being good for your heart, soluble fiber can help you recover quickly from an illness, one study found. Get your fill from unpeeled apples (the peel contains most of the fiber). Mushrooms The most common white button type can increase your body’s production of antiviral proteins that work to ward off infection. Try them sauteed or in a frittata. Yogurt Employees who had a daily dose of probiotics, the good bacteria in yogurt, took fewer sick days than those who didn’t, one study found. Aim for one cup of low-fat plain yogurt a day. Aspargus What do green stalks bring to the table? Most notably, this member of the lily family contains the most folate of any vegetable. Folate helps rid the body of the amino acid homocysteine, associated with cardiovascular disease. It also may aid in the production of histamine, which is necessary for achieving orgasm — making asparagus’s legendary aphrodisiac powers not quite so far-fetched. Even better, the tasty spears help fight cardiovascular disease, strengthen bones, and may even boost the libido. What If I’m Already Sick? Tuck into a bowl of chicken soup — studies show it can prevent inflammation that causes symptoms such as coughing and congestion, says registered dietitian Angela Ginn, of Baltimore. Add a dash of cayenne — it helps reduce nasal stuffiness so you can breathe easier.
Is Your Water Safe? Gulp!
“In an age when man has forgotten his origins and is blind even to his most essential needs for survival, water along with other resources has become the victim of his indifference,” wrote Rachel Carson in “Silent Spring,” her seminal work of environmentalism, in 1962. Almost 50 years later, this vital resource is still endangered, but the masses are beginning to pay attention — especially to what’s flowing from their faucets. A 2009 Gallup Poll found that 84 percent of Americans said they worried a “great deal” or a “fair amount” about pollution of drinking water. There’s certainly cause for concern. Our waterways may not be as thick with oil and sludge as they were before the Clean Water Act and Safe Drinking Water Act were passed in the 1970s, but today’s threats may be even more insidious, precisely because they’re so invisible. The chemical traces of modern-day consumption and convenience — from pharmaceuticals and personal-care products to solvents, repellents, and more — are now ubiquitous in our waterways. And with hundreds of new chemicals created every year, it’s basically impossible to know exactly what impact this worrisome soup might have on our earth. Last November, the Environmental Working Group (EWG) released an analysis of nearly 20 million drinking water test results that identified more than 300 pollutants in tap water — more than half of which aren’t subject to any regulation. READ MORE>>
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THE HEALTH BENEFITS OF COFFEE!
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DR. MANNY ALVAREZ …
COFFEE MAY HELP PROTECT AGAINST SKIN CANCER…
Could you ever imagine picking up your morning cup of joe, and instead of drinking it, slathering it over your skin?
A new study indicates that caffeine applied directly to the skin may be able to protect against UV-related sun damage and skin cancer. Rutgers researchers say that the caffeine guards against certain skin cancers by inhibiting a protein enzyme in the skin called ATR, which in turn slows down non-melanoma tumor growth. The study found that caffeine worked best at a pre-cancerous stage, as a protective measure rather than a treatment measure. “Caffeine might become a weapon in prevention because it inhibits ATR and also acts ad as a sunscreen and directly absorbs damaging UV light,” said researcher Allan Conney. Prior studies have found that coffee is also associated with a decreased risk of several other types of cancer – only in these cases, you can drink it, as opposed to rubbing it on your skin for health benefits. According to statistics from the National Cancer Institute, sunlight-induced skin cancer is the most prevalent cancer in the United States. Every year, more than 1 million new cases are diagnosed. Though researchers are still uncertain as to why exactly coffee is effective, they hope their findings can be utilized as a method of prevention.
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Is it OK to cook with extra-virgin olive oil?
One of the main things to consider when evaluating whether it is OK to heat extra-virgin olive oil
(or any other oil for that matter) is the smoke point of the oil. The smoke point is the temperature
at which visible gaseous vapor from the heating of oil becomes evident. It is traditionally used as a
marker for when decomposition of oil begins to take place. Since decomposition incurs chemical
changes that may not only result in reduced flavor and nutritional value but also the generation
of harmful cancer causing compounds (oxygen radicals) that are harmful to your health,
it is important to not heat oil past its smoke point. Inhaling the vapors can also be damaging.
Oils and their smoke point
The smoke point is a natural property of unrefined oils, reflecting their chemical composition.
When oil is refined, the process increases the oil’s smoke point; in fact, raising the smoke point is one of the reasons
why the refining process is used.
To get a better idea of how refining increases the smoke point of oil, look at Table 1 that shows several examples.
Table 1
Oil type
Smoke point
Canola oil, unrefined
225°F
Canola oil, semirefined
350°F
Canola oil, refined
400°
Safflower oil, unrefined
225°F
Safflower oil, semirefined
320°F
Safflower oil, refined
450°F
Soy oil, unrefined
320°F
Soy oil, semirefined
350°F
Soy oil, refined
450°F
Sunflower oil, unrefined
225°
Sunflower oil, semirefined
450°
Sunflower oil, refined high-oleic
450°
Olive oil and its smoke point
Before I discuss the specifics of the smoke point of olive oil, I want to clarify some terms used to define olive oils
since these terms are often a source of confusion for many people:
- Extra-virgin: derived from the first pressing of the olives (has the most delicate flavor).
- Fine virgin: created from the second pressing of the olives.
- Refined oil: unlike extra-virgin and fine virgin olive oils, which only use mechanical means to
- press the oil, refined oil is created by using chemicals to extract the oil from the olives.
- Pure oil: a bit of a misnomer, it indicates oil that is a blend of refined and virgin olive oils.
Now, unlike the information presented in Table 1, the information on olive oil smoke points is, unfortunately,
not very clear or consistent since different companies list different smoke points for their olive oil products;
this variability most likely reflects differences in degree of processing. Generally, the “smoke point of olive oil”
ranges from 220-437°F. Most commercial producers list their pure olive smoke points in the range of 425-450°F while
“light” olive oil products (which have undergone more processing) are listed at 468°F. Manufacturers of extra virgin oil
list their smoke points in a range that starts “just under 200°F” and that extends all the way up to 406°F. Again,
the variability here is great, and most likely reflects differences in the degree of processing.
Practical tips
In principle, organic, unrefined, cold-pressed extra virgin olive oil should have the lowest smoke point of all forms of
olive oil since this form of the oil is the least refined, most nutrient dense and contains the largest concentration of fragile
nutritive components. Based upon this, I cannot imagine exposing this type of olive oil to high heat, anymore than
I can imagine exposing fresh organic flax oil or evening primrose oil. For a natural, very high-quality extra virgin olive oil,
I believe the 200-250°F range reflects the most likely upper limit for heating without excessive damage. In other words,
this would allow the use of extra virgin olive oil for making sauces, but not for 350°F baking or higher temperature cooking.
It is best to add it to your dishes after they have been cooked to enjoy the wonderful flavor and nutritional value of olive oil.
How To Cook With Olive Oil
Olive oil helps carry the flavor of foods and spices, provides a pleasing feel in the mouth, and satisfies the appetite. Liberal use of it will enhance both savory and sweet dishes without guilt because of its wonderful health-boosting properties (although if you’re trying to lose weight, you may not want to overdo it, because like all fats, it provides nine calories per gram).
Virgin and extra-virgin oils are best used uncooked or cooked at low to medium temperatures. Refined and olive oil grade oils are the choices for high-heat uses, such as frying.
An oil’s smoke point is the temperature at which it smokes when heated. Any oil is ruined at its smoke point and is no longer good for you. If you heat an oil to its smoke point, carefully discard it and start over. Olive oil has a higher smoke point than most other oils (about 400 degrees Fahrenheit). Refined olive oils have a slightly higher smoke point (about 410 degrees Fahrenheit).
Tips for Cooking with Olive Oil
Although extra-virgin and virgin olive oils stand up to heat remarkably well, they do lose flavor as they’re heated, so they are best for uncooked dishes. Use them to harmonize the spices in a dish, to enhance and build flavors, and to add body and depth.
Olive oil also balances the acidity in high-acid foods, such as tomatoes, vinegar, wine, and lemon juice. In general, treat your olive oils as you do your wines, carefully pairing their tastes with the flavors of the other ingredients in the dishes you are creating.
Here are some ways to use olive oil:
- Drizzle it over salad or mix it into salad dressing.
- Use in marinades or sauces for meat, fish, poultry, and vegetables. Oil penetrates nicely into the first few layers of the food being marinated.
- Add at the end of cooking for a burst of flavor.
- Drizzle over cooked pasta or vegetables.
- Use instead of butter or margarine as a healthy dip for bread. Pour a little olive oil into a small side dish and add a few splashes of balsamic vinegar, which will pool in the middle and look very attractive.
- For an easy appetizer, toast baguette slices under the broiler, rub them lightly with a cut clove of garlic, and add a little drizzle of olive oil.
- Replace butter with olive oil in mashed potatoes or on baked potatoes. For the ultimate mashed potatoes, whip together cooked potatoes, roasted garlic, and olive oil; season to taste.
- Make a tasty, heart-healthy dip by mixing cooked white beans, garlic, and olive oil in a food processor; season to taste with your favorite herbs.
- Use olive oil in your sauces — whisking will help emulsify, or blend, the watery ingredients with the oil in the sauce.
The Most Versatile Version
You can use multipurpose fine virgin olive oil in almost any recipe. It is moderately priced despite being close in flavor to more expensive extra-virgin olive oils. Plus, you can use it in high-heat applications, so feel free to grab fine virgin olive oil when you need to saute, panfry, or stir-fry.
Fine virgin olive oil is also the right choice when you want quality flavor but not that strong olive taste. Try these tips for fine virgin olive oil in your kitchen:
- Brush it on meats before grilling or broiling to seal in the meat flavor and juices and create a crispy exterior.
- Add to eggs and drizzle over toast.
- Sprinkle on brown rice.
- Before refrigerating homemade pesto, add a thin layer of fine virgin olive oil on top of the sauce after putting it in a jar so the pesto will keep its green color.
Baking with Olive Oil
Most people don’t think of using olive oil when baking, but it’s actually a great way to get more monounsaturated fat and polyphenolic compounds in your diet. Choose the lite, light, or mild type of olive oil for baking, especially savory breads and sweets such as cakes, cookies, and other desserts. Because of the filtration these types of oils have undergone, they withstand high-heat cooking methods.
Substituting olive oil for butter dramatically reduces the amount of fat — especially saturated fat — in your baked goods. And of course, olive oil does not contain any of butter’s cholesterol. You’ll also use less fat — you can substitute three tablespoons of olive oil for a quarter-cup of butter. (Check your cookbook for substituting advice.)
The product still turns out as expected, but with 25 percent less fat, fewer calories, and more heart-healthy nutrients.
Olive oil can enhance the flavor of almost anything you eat. Now that you know how it gets to your table, you’ll know how to get the most out of it.
To learn more about the topics covered in this article, check out the following links:
- To learn about how olive oil can improve your health, read The Health Benefits of Olive Oil.
- If you wanted to know how to grow and use garlic, try How to Plant and Store Garlic.
- Natural Weight-Loss Food: Olive Oil, can tell you more about how olive oil can help you lose weight.
ABOUT THE AUTHOR
Gayle Povis Alleman is a registered dietitian with a bachelor’s degree in traditional nutrition from Western Washington University and a master’s degree in alternative nutrition from Bastyr University. This varied background allows her to bring together the best of both approaches to offer research-based, holistic information about wholesome foods, nutrition, and health. As a writer, educator, and speaker, she encourages people to achieve optimum health through food, nutrients, and physical activity.
How to Compare Cooking Oils
Carefully choosing your cooking oil will improve your cooking results, the meal’s taste and your health.
Having several oils handy, if properly stored, will also save time and money.
Use the steps outlined in this article to decide which cooking oils best suit your needs and tastes.
Instructions
-
- 1
Determine the oil’s purpose. The purpose for which you intend to use the oil will guide your choice of oil, because different oils have different smoke points, flavors, textures and effects on health. Some purposes for cooking oils are deep-frying or sauteing, sprinkling on salads, improving health or enhancing a meal’s flavor.
- 2
Determine your recipe’s cooking temperature and the oil’s smoke point. Check your recipe to determine whether the recipe calls for low heat, medium heat, medium-high or high heat. Then pick an oil with an appropriate smoke point. The oil’s smoke point is the heat at which the oil begins to smoke and its flavor and nutritional value degrade. For recipes requiring medium-high to high heat, choose an oil with a smoke point of at least 375 degrees. Options include avocado (refined), 520 degrees; canola (refined), 400 degrees; grape seed, 420 degrees; olive (refined), 420 degrees; safflower (refined), 450 degrees; sesame (semi-refined), 450 degrees; and walnut (semi-refined) 400 degrees. If your recipe calls for a low or medium heat, choose an oil with a lower smoke point, but more flavor such as olive (unrefined), 320 degrees; walnut (unrefined) 320 degrees; or sesame (unrefined), 350 degrees. If your recipe does not require heat, choose a flavorful unrefined oil, such as: extra-virgin olive, which has a peppery-fruity flavor; flax seed with a strong nutty flavor; or walnut with a delicate, nutty flavor. If you prefer flavorless oil in your cold dishes, try an unrefined safflower oil. Assume the oil is refined unless its label says otherwise.
- 3
Consider the oil’s health benefits. If your aim is to lower your cholesterol, you should choose polyunsaturated or monounsaturated oil. Dr. Earl Mindell, who has authored several books on nutritional health, herbs and supplements, says that polyunsaturated oils lower both the good (HDL) and bad (LDL) cholesterol, while monounsaturated oils raise the good and lower the bad. However, Mindell warns against any hydrogenated polyunsaturated fats; they are linked to a higher risk of cancer. Olive oil is monounsaturated, and Mindell recommends the extra-virgin variety, which has the best flavor and texture. Flax-seed oil is high in omega-3 fatty acids, which have been shown to reduce recurrence of heart disease and lower cholesterol. Safflower and grape-seed oils contain the highest amount of linoleic acid, which is an omega-6 fatty acid and is linked to cancer prevention, relief from cystic fibrosis and eczema, and reduction of diabetic complications. For antioxidant benefits, try an oil that naturally contains vitamin E, such as wheat germ, which contains 100 percent of the recommended daily allowance per serving; and grape seed which contains 45 percent of the recommended daily allowance per serving.
- 4
Consider your storage limitations. All oils should be stored in tightly sealed containers in the refrigerator or a dark cabinet to delay rancidity. Unopened oils generally last a year in a dark cabinet, while opened oils begin to turn rancid within two weeks to two months after opening, if not stored in the refrigerator. The darker or more flavorful oils, such as extra-virgin olive, sesame and flax seed, turn rancid more quickly than others. Don’t worry if the oils become cloudy in the refrigerator, as they will become clear again once brought to room temperature. If you must store your oils on the kitchen counter, choose refined oils lighter in color and keep them in dark, tightly-sealed containers away from heat. Taste them before each use to make sure they are not rancid.
- 1
IS CANOLA OIL A HEALTHY CHOICE?
According to the Mayo Clinic…
Canola oil: Does it contain toxins?
I read an article on the Internet that said canola oil contains toxins that are harmful to humans.
Is this true?
Answer
from Katherine Zeratsky, R.D., L.D.
Health concerns about canola oil that are being circulated on the Internet are unfounded. Misinformation about the safety of canola oil may stem from the fact that, years ago, oil was produced from the rapeseed plant. Rapeseed oil contains very high levels of erucic acid, a compound that in large amounts can be toxic to humans. The canola plant was developed by natural crossbreeding from the rapeseed plant. Canola oil is produced from canola plants, not rapeseed plants. Canola plants have very low levels of erucic acid. Canola oil is generally recognized as safe by the Food and Drug Administration. In fact, canola oil is very low in saturated fat and has a very high proportion of monounsaturated fat, so it’s a healthy and safe choice when it comes to oils.
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As a specialty editor for the nutrition and healthy eating guide, Katherine Zeratsky helps you sort through the facts and figures, the fads and the hype to learn more about nutrition and diet. A Marinette, Wis., native, Katherine is certified in dietetics by the state of Minnesota and the American Dietetic Association. She has been with Mayo Clinic since 1999. She is active in nutrition-related curriculum and course development in wellness nutrition at Mayo Clinic in Rochester, Minn., and nutrition education related to weight management and practical applications of nutrition-related lifestyle changes. Other areas of interest include food and nutrition for all life stages, active lifestyles and the culinary arts. She graduated from the University of Wisconsin-Madison, served a dietetic internship at the University of Iowa Hospitals and Clinics, and worked as a registered dietitian and health risk counselor at ThedaCare of Appleton, Wis., before joining the Mayo Clinic staff.
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ARE PLASTIC BOTTLES SAFE TO USE?
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FAQs: The Safety of Plastic Beverage Bottles
The news about plastics has been pretty alarming lately, causing some of us to go dashing for the water bottles to see what kind of plastic they are—and find out if we’ve been unwittingly poisoning our children and ourselves with chemicals leaching into the water from them. If you’ve been concerned, here is a handy chart that identifies the good, bad, and OK plastics and where they are found. Find out here: 1 Polyethylene terephthalate (PET or PETE) Used to make soft drink, water, sports drink, ketchup, and salad dressing bottles, and peanut butter, pickle, jelly and jam jars. GOOD: Not known to leach any chemicals that are suspected of causing cancer or disrupting hormones. 2 High density polyethylene (HDPE) Milk, water, and juice bottles, yogurt and margarine tubs, cereal box liners, and grocery, trash, and retail bags. GOOD: Not known to leach any chemicals that are suspected of causing cancer or disrupting hormones. 3 Polyvinyl chloride (V or PVC) Most cling-wrapped meats, cheeses, and other foods sold in delicatessens and groceries are wrapped in PVC. BAD: To soften into its flexible form, manufacturers add “plasticizers” during production. Traces of these chemicals can leach out of PVC when in contact with foods. According to the National Institutes of Health, di-2-ethylhexyl phthalate (DEHP), commonly found in PVC, is a suspected human carcinogen. 4 Low-density polyethylene (LDPE) Some bread and frozen food bags and squeezable bottles. OK: Not known to leach any chemicals that are suspected of causing cancer or disrupting hormones, but not as widely recycled as #1 or #2. 5 Polypropylene (PP) Some ketchup bottles and yogurt and margarine tubs. OK: Hazardous during production, but not known to leach any chemicals that are suspected of causing cancer or disrupting hormones. Not as widely recycled as #1 and #2. 6 Polystyrene (PS) Foam insulation and also for hard applications (e.g. cups, some toys) BAD: Benzene (material used in production) is a known human carcinogen. Butadiene and styrene (the basic building block of the plastic) are suspected carcinogens. Energy intensive and poor recycling. Baby bottles, microwave ovenware, eating utensils, plastic coating for metal cans BAD: Made with biphenyl-A, a chemical invented in the 1930s in search for synthetic estrogens. A hormone disruptor. Simulates the action of estrogen when tested in human breast cancer studies. Can leach into food as product ages. More on Health & Safety (195 articles available) More from Annie B. Bond (3248 articles available) To help assure the safety of our food, the U.S. Food and Drug Administration carefully reviews food and beverage packaging materials, including plastics for beverage bottles, before allowing them on the market. Most convenience-size beverage bottles sold in the United States are made from polyethylene terephthalate (PET). PET has become the material of choice for bottled beverages because it is lightweight and shatter resistant, and PET has been extensively tested for safety. Bottles made with PET are widely used for everything from water and fruit juice to soft drinks and even beer. When consumers choose to refill and reuse convenience-size plastic bottles, should they be concerned about potentially harmful bacteria? Not if they clean their plastic bottles between uses just as they would other drinking containers. Plastics are by nature extremely sanitary materials, and plastic bottles are no more likely to harbor bacteria than other kinds of packaging or drinking containers. Bacteria thrive in warm, moist environments. Once bacteria have been introduced, virtually any drinking container (coffee mugs, drinking glasses, serving pitchers, etc.) becomes a suitable environment for bacterial growth. Consumers should clean any drinking container with hot soapy water and dry thoroughly between uses. Bottles specifically designed for extended reuse are often made with wide openings that allow consumers to use cleaning instruments and easily dry them. » back to top What about the University of Calgary study? A University of Calgary study found bacteria in water samples taken from bottles that were refilled by elementary school students without being cleaned. The author of the study concluded that the source of the bacteria was inadequate personal hygiene practices on the part of students reusing the bottles. The fact that the bottles in this particular study were plastic is irrelevant. » back to top How do I know that the plastic in my bottle is safe?
Consumers can be confident that the U.S. Food and Drug Administration carefully reviews new substances intended for food contact before allowing them on the market. This includes materials, like plastics, intended for food and beverage packaging. Both plastics and plastic additives are subject to FDA review and regulations. New packaging materials are permitted for food use only after FDA reviews the submitted test data and is satisfied that they are safe for their intended use. As part of its review, FDA assesses the migration potential of plastics and the substances with which they are made. Scientific tests are conducted to establish that there is a minimal amount of transfer between a plastic package and the food it contains and that any transfer does not pose a risk to human health. » back to top Will a plastic bottle leach harmful substances into water if I reuse it? Most convenience-size beverage bottles sold in the U.S. are made from polyethylene terephthalate (PET). The FDA has determined that PET meets standards for food-contact materials established by federal regulations and therefore permits the use of PET in food and beverage packaging for both single use and repeated use. FDA has evaluated test data that simulate long-term storage and that support repeated use. The toxicological properties of PET and any compounds that might migrate under test conditions have also been well studied. The results of these tests demonstrate that PET is safe for its intended uses. (For details, see The Safety of Polyethylene Terephthalate.) » back to top What about the student project that claimed to have found unhealthy compounds in water samples from reused bottles? The subject of a widely circulated e-mail hoax, these claims stem from a University of Idaho student’s masters thesis that was promoted in the media but was not subject to peer review, FDA review or published in a scientific or technical journal. While the student project may have been suitable work for a masters thesis, it did not reflect a level of scientific rigor that would provide accurate and reliable information about the safety of these products. Fortunately for consumers, FDA requires a much higher standard to make decisions about the safety of food-contact packaging. » back to top But I read that the student’s project found carcinogens? The student’s thesis incorrectly identifies di(2-ethylhexyl) adipate (DEHA), a plastics additive, as a human carcinogen. DEHA is neither regulated nor classified as a human carcinogen by the U.S. Occupational Safety & Health Administration, the National Toxicology Program or the International Agency for Research on Cancer, the leading authorities on carcinogenic substances. In 1991, on the basis of very limited data, the U.S. Environmental Protection Agency classified DEHA as a “possible human carcinogen.” However, in 1995, EPA again evaluated the science and concluded that “…overall, the evidence is too limited to establish that DEHA is likely to cause cancer.” Further, DEHA is not inherent in PET as a raw material, byproduct or decomposition product. DEHA is a common plasticizer that is used in innumerable plastic items, many of which are found in the laboratory. For this reason, the student’s detection of DEHA is likely to have been the result of inadvertent lab contamination. This is supported by the fact that DEHA was detected infrequently (approximately 6% of the samples) and randomly, meaning that the frequency of detection bore no relationship to the test conditions. Moreover, DEHA has been cleared by FDA for food-contact applications and would not pose a health risk even if it were present. Finally, in June 2003, the Swiss Federal Laboratories for Materials Testing and Research conducted a scientific study of migration in new and reused plastic water bottles from three countries. The Swiss study did not find DEHA at concentrations significantly above the background levels detected in distilled water, indicating DEHA was unlikely to have migrated from the bottles. The study concluded that the levels of DEHA were distinctly below the World Health Organization guidelines for safe drinking water. » back to top Is it true that the U.S. Food and Drug Administration (FDA) only allows plastic beverage bottles, such as those made with polyethylene terephthalate (PET), for one-time use? No, FDA allows PET to be used in food-contact applications, including food and beverage packaging, regardless of whether the packaging is intended for single or repeated use. PET beverage bottles sold in the United States are designed for single use for economic and cultural reasons, not because of any safety concerns with PET. In fact, refillable bottles made with the same PET resin as single-use bottles are safely reused in a number of other countries. The only difference is that refillable bottles have thicker sidewalls to enable them to withstand the mechanical forces involved with industrial collection and commercial cleaning and refilling operations. » back to top Can freezing a PET beverage bottle cause dioxins to leach into its contents? This is the subject of another e-mail hoax. There simply is no scientific basis to support the claim that PET bottles will release dioxin when frozen. Dioxins are a family of chemical compounds that are produced by combustion at extremely high temperatures. They can only be formed at temperatures well above 700 degrees Fahrenheit; they cannot be formed at room temperature or in freezing temperatures. Moreover, there is no reasonable scientific basis for expecting dioxins to be present in plastic food or beverage containers in the first place. » back to top Resources and Links
- Packaging Materials: Polyethylene Terephthalate (PET) for Food Packaging Applications International Life Sciences Institute, July 2000.
- White Paper on Refillable Plastic Packaging Made from PET (Polyethylene Terephthalate) International Life Sciences Institute, 1994.
- Migration of Organic Components from Polyethylene Terephthalate (PET) Bottles to Water Swiss Federal Laboratories for Materials Testing and Research, June 2003.
- Food Contact Substance Notification Program U.S. FDA’s Center for Food Safety and Applied Nutrition Information
- List of “Indirect” Additives Used in Food-Contact Substances U.S. FDA’s Center for Food Safety and Applied Nutrition Information
- Title 21 of the Code of Federal Regulations For information on PET, see 21 CFR Section 177.1630 and 21 CFR Section 177.1315.
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See Also
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- Dietary fats: Know which types to choose
- Carbohydrates: How carbs fit into a healthy diet
- New dietary guidelines: How to make smart choices
- Artificial sweeteners: Understanding these and other sugar substitutes
- Water: How much should you drink every day?
- Nutrition Facts: An interactive guide to food labels
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- Caffeine: Is it dehydrating or not?
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- Slide show: Healthy meals start with smart meal planning
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HOLIDAY ENTERTAINING TIPS FOR FOOD SAFETY!
Food Safety, Fallacies, and Facts:
Few people want to dwell on the topic of food-borne illnesses, particularly now, during a season so enjoyably and emphatically food focused. But when it comes to the annual November exercise of giving thanks around the table, certainly most people will put continued good health on their lists.
“Some think they have never had food-borne illness,” says Christine Bruhn, director of the Center for Consumer Research in the Department of Food Science and Technology at the University of California-Davis. “But these same people recognize that they have had stomach flu, especially after holiday meals.” This means that people are not properly handling sources of harmful bacteria, she says. The health risks associated with lax preparation of meat and poultry, stuffing turkeys, and storing and reheating leftovers are real. But Thanksgiving dinner doesn’t need to be approached with a sense of gloom. Many safety measures are a matter of common sense; a few are actually counterintuitive. But all of them are straightforward and, once learned, easy to turn into kitchen habits. Safe Stuffing “Yes, it is distinctly safer to cook stuffing outside of the bird,” says Marion Nestle, a professor of nutrition, food studies, and public health at New York University and the author of “What to Eat” (North Point; 2006), but it doesn’t taste the same or as good.” Such is the problem stuffing presents to cooks. The U.S. Department of Agriculture’s Food Safety and Inspection Service is resolute on this point, advising against cooking stuffing inside the bird. Tightly packed into the cavity, the mixture often lags behind in cooking time. When the bird is ready to come out of the oven, the stuffing may not be 165 degrees, the temperature at which most bacteria are bumped off. Chefs who can’t do without the flavorful juices the turkey cavity bestows on stuffing, however, do have ways of minimizing bacterial risks. When the stuffing is being prepared, combine warm ingredients, such as sauteed onions or celery, with cold ingredients only right before the turkey is stuffed. The reason: These hotter ingredients can raise the overall temperature of the stuffing mixture to the danger zone, 40 to 140 degrees, where many harmful bacteria thrive. The bird should be stuffed (loosely) just minutes before it goes in the oven. Finally, the stuffing should reach 165 degrees on an instant-read thermometer before it’s brought to the table. Bird Handling Prevailing wisdom used to be that turkeys required a preroast bath to wash away germs. Fresh or frozen, the bird was rinsed and dried, and then stuffed and cooked. Most food scientists now suggest forgoing this step. “I definitely recommend not washing the turkey,” says Dean Cliver, a professor emeritus in the department of food science at the University of California-Davis. A properly cooked turkey will get hot enough to kill almost all bacteria. But a raw turkey doesn’t have the safety benefits that come with oven time. “Like it or not, the bird may well carry salmonella,” Bruhn says. “And this bacteria is not to be fooled with.” There are more deaths each year attributed to salmonella (about 600) than any other pathogen. Salmonella and campylobacter, another unsafe bacteria found in poultry, are easily transferred to hands, kitchen surfaces, linens, sponges, and foods. For this reason, it is better to pat the turkey dry with paper towels (that are then promptly discarded) than to give the bird a bath in the sink and potentially disperse bacteria throughout the kitchen. After working with poultry, hands should be washed with antibacterial soap and then dried with paper towels. Cooks should resist the urge to blot hands dry on dish towels if they’ve come in contact with any meat. Frozen turkey needs sufficient time to thaw in the refrigerator. A good rule of thumb is to thaw a turkey in its original wrapper in the bottom of the refrigerator in a pan (so it doesn’t drip onto other foods), allowing 24 hours for every 4 to 5 pounds. Side Steps For many of us, not having enough space in the oven to cook everything simultaneously is a chronic holiday problem. So we cook our side dishes in advance, and reheat them just before mealtime. Precooked foods should be reheated until their internal temperature reaches the magic temperature of 165 degrees. “While some bacteria will be killed at much lower temperatures, at a temperature of 165 virtually all are killed,” Nestle says. If you’re traveling to a holiday meal with side dishes, and it’s less than 40 degrees outside, Bruhn suggests placing your cold dish in the trunk. No need for an insulated box. For a hot dish, wrap it in a towel or a blanket. The key is to avoid the 40- to 140-degree range. In other words,keep hot food hot and cold food cold. Secured Leftovers The USDA recommends leaving holiday foods at room temperature for no more than two hours. So before all revelers have lapsed into a tryptophan haze, the hosts should spend a few minutes getting food off the sideboard and putting leftovers in order. The Center for Science in the Public Interest, a nutrition-advocacy group, in Washington, D.C., estimates that more than half of all food-poisoning incidents associated with turkey are caused by improper cooling (as opposed to improper cooking). To minimize health risks, all stuffing should be removed from the cavity and all meat from the carcass as soon as possible. Refrigerate them separately in resealable plastic containers. Assuming turkey soup is on the horizon, the carcass should be covered in layers of plastic wrap and then a layer of foil and promptly refrigerated. Side dishes should be transferred to resealable plastic containers and refrigerated as soon as possible. These storage containers should be no deeper than two inches, Bruhn says. (The shallow depth will allow food to cool quickly.) Most leftovers will last three to four days. And that may well be the holiday highlight: the next days’ dabs of cranberry sauce, spoonfuls of gravy, and slices of burnished-skin bird.
Stroke is a potentially life-threatening and devastating occurrence that affects many people.
It is the third leading cause of death and the number one cause of serious, long-term disability in the United States.
Studies suggest a stroke occurs every 40 seconds, equaling about 785,000 strokes each year, of which 600,000
are first-time strokes, and almost 144,000 people die each year of a stroke. Although a stroke can occur at any age,
about 75 percent affect people older than 65, and the risk doubles each decade after age 55. Men have a higher risk of
stroke than women, but more women die of stroke. African Americans have a higher risk than Caucasians.
Strokes occur when the blood supply to the brain is compromised. Because the brain does not store oxygen,
it relies on blood vessels to deliver a constant supply of oxygen and nutrient-rich blood. When an artery becomes
blocked or ruptured, it disrupts blood flow to the brain, causing a stroke. Brain cells that are deprived of oxygen
and nutrients for four minutes begin dying. Nerve cells, which send messages to different parts of the body,
also die in this process and cause a myriad of neurological problems, such as:
Muscular weakness, numbness and/or loss of movement
Loss of speech or language skills
Loss of memory and/or confusion
Emotional issues like depression, overly cautious behavior and outbursts
Loss of vision, spatial and depth perception
Double vision
Dizziness and poor balance
Difficulty swallowing
Constant pain
Inability to read and/or write
Loss of math and reasoning skills
Loss of organizational abilities
Loss of ability to perform personal hygiene tasks
Loss of ability to live independently
Experts believe that up to 80 percent of strokes are preventable by reducing stroke-related risk factors like smoking,
high blood pressure and high cholesterol levels.
TYPES OF STROKES
Ischemic Strokes
Ischemic strokes are the most common, accounting for 83 percent of all strokes.
A weak and damaged artery is the basis of these strokes. Aging, high blood pressure and genetics can cause hardening
of the arteries (arteriosclerosis), and a high cholesterol diet, obesity, smoking, high blood pressure and stress cause further
damage to arteries and can lead to atherosclerosis. Atherosclerosis is the build-up of fatty material along the
inner lining of the arteries. Over time, the fatty material thickens, hardens and forms plaque.
Plaque impedes blood flow which places stress on the arteries, ultimately weakening them. This increases the risk for artery
damage ranging from microscopic lacerations to ruptures which can lead to bleeding and blood clots. In some cases,
natural body functions such as sneezing and coughing can cause a weakened artery to rupture, and a stroke can occur
when a blood clot or fatty debris from atherosclerosis partially or fully blocks a blood vessel in the head or neck and
reduces or stops blood flow. Symptoms of ischemic strokes vary from person to person. Symptoms can be mild enough
to go unnoticed, but other times symptoms are obvious, begin suddenly, occur on the opposite
side of the body having the stroke and can include:
Numbness
Tingling
Paralysis
Loss of vision
Difficulty speaking
Confusion
Balance problems
There are three subtypes of
ischemic strokes:
Thrombotic Stroke can occur when a blood clot or fatty debris from atherosclerosis
occludes the carotid artery as well as any otherartery carrying blood
to the neck or brain.
Embolic Stroke
Embolic Stroke can occur when a blood clot or
fatty debris from an athero-sclerotic artery anywhere in the body detaches from the artery.
The detached clot or debris travels through a blood vessel towards the brain, becomes lodged
and obstructs blood flow. Many clots originate from the inner lining of the heart and often are caused
by atrial fibrillation, a common type of irregular heartbeat in which blood pools in the atria chambers of the
heart instead of moving through the ventricles. Many patients diagnosed with atrial
fibrillation are prescribed blood thinners for this reason.
3. Transient
Transient Ischemic Attack (TIA) can occur when a blood
vessel is temporarily blocked. TIAs are referred to as
mini or pre-strokes because they often precede full strokes. In addition to blood
clots and fatty debris, TIAs can stem from severe anemia, carbon monoxide
poisoning, thickened blood or a combination of very low blood pressure and atherosclerosis.
TIAs differ from the other types of ischemic strokes in that symptoms
only last about 15 minutes and any lasting effects from
the TIA are resolved in about one hour.
Receiving medical care within one hour of the onset of symptoms can minimize the amount of
permanent damage and disability. Emergency medical treatment often involves administering
medications to dissolve clots and/or reduce stroke-related brain damage. Two-thirds of ischemic stroke patients require rehabilitation
to improve their functioning and enable them to achieve the
best possible quality of life.
Hemorrhagic Strokes
Hemorrhagic strokes occur when a weakened, damaged blood vessel in the brain leaks or
ruptures. The bleeding irritates the surrounding brain tissue causing
the tissue to swell and blood to collect into a mass, called a
hematoma. The swelling and hematoma increase
the pressure in the brain and cause the brain to press against the skull which can pinch blood vessels,
impede blood flow and cause a stroke. These strokes tend to be more severe than ischemic
strokes and have different symptoms, such as:
Abrupt onset of a severe headache that feels like the worst headache of your life
Muscular problems such as:
weakness, numbness and/or paralysis
Double vision and/or loss of peripheral vision
Nausea
Seizures
Balance and/or coordination problems
Communication difficulties – speaking and/or understanding others
Common causes of hemorrhagic strokes include head trauma, high blood pressure, aneurysms, abnormal connections between arteries and veins, READ MORE>>
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Arthritis is the most common cause of disability in the United States limiting the activities of nearly 21 million adults.
We all experience aches and pains as we age, but some types of discomfort can be more serious and being able to detect and
treat arthritis early is the key to pain relief and an improved quality of life. Read on to learn about the various types of arthritis and
the lifestyle improvements you can make to manage this condition.
Thank you for helping spread awareness by continuing to share this valuable health information with your family and friends –
a little knowledge can go a long way.
Bone health and heart health – more related than you may think.
Heart disease is the leading cause of death among men and women in the U.S., with coronary artery disease being the most common.
Arthritis affects over 50 percent of adults who suffer from heart disease and for those with rheumatoid arthritis, the prevalence of heart disease is even greater
.Click here to learn more about rheumatoid arthritis and coronary artery disease.
Is your pain in the neck just a pain in the neck?
It may be a form of arthritis which, if left untreated, can result in more severe pain and a more complex condition.
Click here to see what your aches and pains may be telling you.
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