Time To Wash Those Recycled Grocery Bags

Ever thought that your washable shopping bags could have the potential to make you ill? Think again.



A study by the Environment and Plastics Industry Council in Vancouver, B.C. revealed that reusable bags "pose a public health risk" because of the amount of yeasts, molds, and bacteria in dirty bags. However, Dr. Perry Kendall, B.C. provincial health officer, stated reusable bags, if treated similarly to cutting boards or food preparation surfaces (meaning regular washing and drying well), would not pose a health risk.



This particular study was performed on a random basis in Toronto, Canada on 24 material neutral bags. Results revealed that, "...64% were contaminated with some level of bacteria, about 30% had elevated bacterial counts higher than what is considered safe for drinking water, 40% of the bags had yeast or mold, and some had an unacceptable presence of coliforms," stated author Denise Ryan.



A few points to remember when using washable type shopping bags:

• Have one use for each bag. Make one bag for produce, one for meats, one for paper goods. This can reduce the potential for cross contamination. For example, if blood from meats leaks into the bag and is mixed with raw produce, this can lead to cross contamination and growth of pathogens.


• Store bags flat and in a ventilated and well lit area where they can dry thoroughly between uses. Darkness and moisture (such as in a closed car trunk) can lead to growth of bacteria, molds, and yeast.


• Wash and dry bags on a regular basis.

Less Sugar, Less Wrinkles?

A recent article revealed that eating sugary foods can lead to wrinkles. Leslie Baumann, M.D., author of "The Skin Type Solution," stated that "Sugar triggers a natural process called glycation, which is the same chemical reaction that turns meat brown when you cook it. The sugars bind with tissues to form harmful molecules, called advanced glycation end products (AGE's), which damage elastin and collagen-two substances skin needs to stay supple and elastic."

The effects of sugar on the skin start to show around age 35 and appear to become more apparent over time, according to a 2007 study in the British Journal of Dermatology. Foods with a high glycemic index, such as white potatoes, pasta, along with candy and sugary foods and beverages contribute to the process.

What to do? Think antioxidants and color. Enjoy foods with color, flavor, fiber and skin protecting ingredients, such as tomatoes, berries, acai, pomegranate, grapes, green vegetables, and orange fruits and vegetables.

The Controversy of Eating Red Meat

A recent article in the Archives of Internal Medicine revealed researchers from the US National Cancer Institute (NCI) have found that high intakes of red meat and processed meat were associated with “…a modest increase in risk of total mortality, cancer and cardiovascular disease mortality in both men and women,” wrote the authors, led by Rashmi Sinha, PhD.
Sinha et al. analyzed data from a population of 500,000 participants in the National Institutes of Health-AARP Diet Health Study. At the start of the study individuals were ages 50-71. Questionnaires were used to estimate consumption of red, white, and processed meats. Over a 10 year follow up results revealed that those individuals who consumed higher intakes of red and processed meats were found to have a higher risk of death, which also included a higher risk of death from heart disease and cancer, than those had a lower intake. Those who consumed more white meat (such as poultry) had a small decrease in total and cancer mortality. “These results complement the recommendations by the American Institute for Cancer Research and the World Cancer Research Fund to reduce red and processed meat intake to decrease cancer incidence,” added Sinha et al.


The World Cancer Research Fund and American Institute for Cancer Research issued a report in 2007 suggesting a goal of average weekly consumption of red meat (beef, pork, lamb, goat) to be no more than 18 ounces cooked (500 gm) with very little processed meat (processed meat includes meat preserved by smoking, curing, salting or any addition of chemical preservatives). Red and processed meats have been associated with potentially increasing the risk of certain cancers, such as colorectal, esophageal, lung, stomach, and pancreatic. The report also states that “evidence also shows that many foods of animal origin are nourishing and healthy if consumed in modest amounts.”


The continuing controversy of red meat in particular revolves around a number of factors. One is method of preparation. When cooked at high temperatures, compounds called heterocylic amines (HCA) are formed. These compounds have been shown to be potentially carcinogenic. Cooking heat at a reduced temperature can reduce the formation of these compounds. This process is not just limited to red meat however, as protein containing foods—meat, poultry, seafood--can exhibit this chemical reaction. Another contributing factor to increase in health risk regarding meat products is those with a higher saturated fat content present for higher risk of heart disease. Lastly, red meat contains iron. While an essential nutrient, iron has the potential to increase oxidative cell damage, which is linked to health problems.


On the flipside, a spokesperson for National Cattleman’s Beef Association stated the study did have some complicating factors in that some participants smoked and did not exercise. To be sure, red meat does contain nutritive properties and is a complete source of protein. Processed meats, however have been linked to an increase risk in cancer.


In summary, enjoy the steak, burgers, and kabobs. Eighteen ounces a week is a generous amount. There are plenty of meat alternatives to choose from if you do wish to reduce consumption, which the study does suggest. Bon appetit!


Additional References

World Cancer Fund/American Institute for Cancer Research. “Summary Food, nutrition, physical activity, and the prevention of cancer: a global perspective, 2007: 8,12.

http://www.webmd.com/diet/news/20090323/eating-red-meat-may-boost-death-risk?page=2 , April 2, 2009.

Making the Most out of Winter and the Holidays and a Few Recipes

Fall is a spectacular time of year with the autumn colors and shifting of sunlight. It is also the time of year that officially launches the holidays. It starts with Halloween and leads to Thanksgiving, Hanukkah, Christmas, Kwanza, and New Year’s. For many, it is also the time of year that weight gain season kicks off. With all the goodies, from leftover Halloween candy, to holiday parties, is it not easy to forgo a little extra indulgence.


This time of year also has less daylight, which can have an impact on many. Seasonal affective disorder (SAD) is a condition which occurs when there is less daylight and many are subject to feeling blue and possibly more irritable. This author feels that for those who are susceptible to SAD, it can add to the stress of the holiday season. Here are a few tips for all of us to try to make the most of this time of year:


-Now is the time to get moving. Exercise has many benefits. Some include stress reduction, getting the mood enhancing endorphins flowing through our bodies, and calorie burning. Try to get a little in every day, even if it is in short bursts. You can even get up while watching TV and just move.


-Enjoy the season and the gatherings. They only come once a year. We all know this time of year there are going to be more treats and events to indulge in. Know this and plan for it instead of worrying about it. Look at the big picture of life and have fun in this small blip of time. The goodies may be calling your name, but you are the one in control of what goes in your body.


-Consuming protein, fat and carbohydrate together can help keep your blood sugar and mood in balance. If you are at a buffet type gathering, look for sources of protein, such as cheeses, bean spreads, meats, fish, nuts, eggs, etc. Bring something of your own. Hummus spreads, quiche, vegetarian chili and the like are economical and nutritious. See a few recipe ideas below.


- Did you know that spicy foods tend to reduce appetite? Adding a few dashes of hot sauce or some type of heat may help. Try it if you can tolerate it!


-Eat first, drink second. Alcohol can not only impair your senses, it can lower your blood sugar, thus making you hungry. Eating foods as mentioned above will slow the absorption of alcohol. Also make it a point to consume non alcoholic beverages (such as sparkling water) between rounds.


-Omega fatty acids have been linked to an improved mood, which may help with the reduced daylight and stress of the season. Consuming fatty fish, such as tuna, salmon, sardines, mackerel, or omega fatty acid supplements is something to discuss with your healthcare practitioner.


-Try to get some sunlight to provide Vitamin D along with improving mood. During the winter this can be tough in the northern climates. Source of vitamin D include fatty fish such as tuna, salmon, sardines, mackerel, as well as foods fortified, such as dairy products, margarines, cereals. The current recommended daily intake for adults is 400 IU. If you don’t eat any of these foods, consider supplements. Vitamin D3 (cholecalciferol) is the better absorbed form. Recent studies have linked low Vitamin D intake with conditions ranging from bone health, cancer, diabetes, immunity, heart related conditions, and multiple sclerosis. Discuss supplementation with your healthcare professional.


-Play some music. Music has been linked with relaxation and mood enhancement.


-Remember what it’s all about. The holidays are truly a special time of year. Enjoying friends, family and the celebration of this time of year can create memories of a lifetime.


Here are two recipes that are high in protein, tasty, and economical. Both can be served with crackers, tortilla chips, vegetables, toasted bread, or used as a spread for wraps or sandwiches.

Po Boy Pate
1 15-ounce can black or kidney beans, washed, rinsed and drained
1 clove garlic, peeled
1 Tbsp. fresh (or 2 tsp. dried) rosemary
¼ tsp. cumin
1 Tbsp. lemon juice
1-2 Tbsp. Olive oil
Salt and pepper to taste

In food processor blend all ingredients. While food processor is on, gradually add olive oil to taste (about 1-2 Tbsp). Transfer to dish and cover. Let sit for 20-30 minutes for flavors to blend. Salt and pepper to taste if desired. Makes 6 1/3 cup servings.
Per serving: 72 Calories, 3 gm PRO, 9 gm CHO, 3 gm FAT, 3 gm Fiber, 189 mg Sodium, 152 mg Potassium.

Smoky Salmon Spread
1 15 ounce can pink salmon with bones
2 Tbsp. mayonnaise
2 tsp. fresh minced ginger
1 tsp. dried thyme
2 tsp. liquid smoke (optional)
1 tsp. lemon juice
Drain liquid from salmon in can. Add all ingredients to a food processor and blend until mixture is smooth but not runny. Transfer into serving dish. Makes eight 3 Tbsp. servings.
Per serving: 65 Calories, 8 gm PRO, 1 gm CHO, 3 gm FAT, 0 gm Fiber, 154 mg Sodium, 129 mg Potassium

Color, Spices, and Health

Many of us are aware that antioxidants in foods can play a role in our health. They can be looked on as a nutritional ally in immune function. Antioxidants are compounds found in foods, such as vitamins A, C, E. Some minerals include selenium, copper, zinc, and compounds such as carotenoids, flavonoids, lycopene, polyphenols, etc. Food tends to be the better source of antioxidants, as the benefit of some compounds cannot be well replicated in pill form. Typically, the foods with the deepest color have the higher antioxidant levels. Think colors of the rainbow (red, orange, yellow, green, blue, violet). A few examples include:

• Red- Red Peppers, Strawberries, Tomatoes, Watermelon, Raspberries, Apples, Cherries, Pomegranate
• Orange-Oranges, Sweet Potatoes, Apricots, Cantaloupe, Carrots, Peaches, Winter Squash
• Yellow-Grapefruit, Turmeric, Lemon, Pineapple
• Green-Spinach, Kale, Turnips, Collards, Broccoli, Celery, Green Peppers, Kiwi, Cabbage, Green Tea, Celery
• Blue-Blueberries, Grapes
• Violet-Blackberries, Eggplant, Plums, Dried Plums/Prunes
• Brown-Ok I added an extra color to the rainbow—coffee and cocoa are sources of antioxidants as well.

In addition to foods, compounds in herbs and spices have also been found to provide anti-inflammatory benefits as well. For example, cinnamon has been shown to play a role in lowering blood sugar (thus helping diabetics), and decreasing cholesterol (cardiovascular disease). There’s also evidence it may lower blood pressure. As little as a ¼ teaspoon per day of cinnamon (larger doses may be harmful) can have such an impact. Ginger is another powerful antioxidant. It has been shown to help with everything from arthritis, nausea, heart disease, Alzheimer’s, and slow cancer growth in animals. A study found in the Journal of Medicinal Food revealed that some spices may inhibit the process of glycation which, for diabetics, has been linked with inflammation and tissue damage. Those herbs and spices that showed the greater benefit to diabetics included cloves, cinnamon, allspice, apple pie spice, pumpkin pie spice, marjoram, sage, and thyme. Keep in mind we are all in the learning stages of many of these compounds. Researchers are experimenting with dosages, impacts, etc. Still in all, if we start using these compounds once in a while instead of or in addition to salt and pepper, it will add more taste to our foods, and may actually be of benefit in the long run. Also be aware that some herbs and spices may interact with medications or cause an allergic response. Discuss this with your healthcare provider. Another website to refer to possible herb/supplement medication interactions is http://www.nlm.nih.gov/medlineplus/druginfo/herb_All.html
In the meantime, liven up your dishes with some new flavors. They may be helping your health in addition to treating your taste buds!

Additional Sources
1. Dotinga, R. “Spices, herbs, boost health for diabetics.” http://healthday.com/Article.asp?AID=619757, accessed 10/26/2008.
2. Khan, A., Safdar, M, Khan M., Khattak, K., Anderson R. “Cinnamon improves glucose and lipids of people with type 2 diabetes. “ Diabetes Care 2003 26 (12):3215-3218.
3. Khan, A, Safdar M, Khan, M. “Effect of various doses of cinnamon on lipid profile in diabetic individuals.” Pakistan Journal of Nutrition 2003 2(5):312-319.
4. Neville, K. “Spice up your health.” Chicago Tribune, September 13, 2006; 9B.

COOL Law going into effect September 30, 2008

After a six year effort, the Country of Origin Labeling (COOL) law will go into effect September 30, 2008. The law requires labeling on beef, pork, chicken, lamb, and other perishable items, such as fruits and vegetables and a variety of nuts. This law, originally passed in 2002, ran into resistance from both the federal government and food companies. Many on both sides felt the cost of such a law would be too high, and consequently the law was delayed in passage. The seafood and fish industry were the first in being required to provide COOL, which occurred in 2005.

There are a lot of twists and turns to be worked out in this legislation, however. While the consumer will be able to read where the product was grown or raised, it does not apply across the board to all foods and food products. For example, some beef processors may list multiple countries on their product label, as some of their items (such as ground meat or hamburger patties) are made from a variety of cuts of meat from different countries. Another cloudy area is processed foods. For example, states article author Stephen J. Hedges, states, “a bag of imported frozen peas, for instance, must list its country of origin under COOL. But a bag of peas mixed with carrots is considered processed, and does not require such a label.” Patty Lovera, assistant director of Food & Water Watch, a non-profit consumer rights organization, says “It’s considered processed if it’s combined with one other ingredient.” Here are a few more. “..if vegetables are imported and then mixed together by a U.S company, then they are considered processed and don’t need one (label)…another controversy involves imported livestock. Under COOL, meat derived from cattle imported into the U.S. for immediate slaughter can bear a label that states it’s a product of its origin country and the United States, even though the animal was raised entirely outside the U.S.” writes Stephen J. Hedges. Clear as mud? You bet. The issue is of great importance to Colin Woodall, executive director of legislative affairs for the National Cattlemen’s Beef Association. “We don’t know exactly how it’s all going to work…and we won’t know until it’s fully up and running,” stated Woodall. Another issue Woodall and other industry associations are trying to work out is how to verify the origins of cattle slaughtered each day to feed the U.S. They are also working on a way to assist ranchers in providing a means to show where there cattle came from, which, for a number of purposes, will provide important information.

Something did need to be done, however, in the light of increasing cases of food contamination and illness. Many Americans have become increasingly concerned about the origin of the foods they purchase and consume. While the cost of COOL will be huge (according to USDA in the first year labeling will run about $2.5 billion), it is a step that many consumers will likely find beneficial. No doubt in the future there will be necessary changes made to COOL. This legislation will hopefully provide a step in the right direction to tracking the origin of foods, and perhaps in the long run being able to provide global education and awareness of consistent food safety and handling procedures in all steps of the food chain.http://www.chicagotribune.com/features/lifestyle/health/chi-food_labelsep13,0,780092,print.story

Potassium Packed Recipe

Here is a recipe to enjoy...

Susan's Potassium Packed Ratatouille

This recipe is a great accompaniment to meats, poultry, fish, tofu, pasta—any can be mixed in as well. It can also be put in a food processor or blender and used as a dip with crackers, bread, etc. This recipe tastes even better if made ahead (hours or even a day).

1 small onion, washed and chopped
1 Tbsp olive or canola oil
1 medium eggplant, washed and diced (leaving the skin on is preferable—more antioxidants!)
2-3 small-medium zucchini squash, washed and diced
1 8-ounce package sliced mushrooms
1 28-ounce can chopped or crushed tomatoes
1 6-ounce can tomato paste
1 tsp. cinnamon
2 tsp. dried or 1-2 Tbsp fresh chopped basil
½ tsp. red pepper flakes, optional
1 large clove garlic, washed, peeled and chopped
½ cup red wine, optional

In a stockpot, heat oil and add onion. Cook until tender. At medium heat, add eggplant, zucchini, mushrooms, tomatoes and tomato paste. Add a little water (about ½ cup) or wine to prevent scorching. Also stir in cinnamon, basil, and red pepper (if desired). Cover and simmer 20-30 minutes or until vegetables are tender. Stir in raw garlic. Makes 6 servings. Per serving (without wine): 105 Calories, 4 gm PRO, 3 gm FAT, 19 gm CHO, 5 gm Fiber, 540 mg Sodium, 884 mg Potassium.