Would Your Kitchen Pass Inspection?

Keep your kitchen from making you sick! Of course, we don't live in a germ free environment, but the kitchen can really be germ central. Bugs (bacteria) feed on the basic food we survive on - water and sugars. They migrate from hands to sinks, counter tops and eventually to your food.
Sponges are usually the dirtiest thing in the kitchen, harboring everything from coliform, yeast, & mold to staph & strep. Food and Drug Administration's Food Code prohibits their use in restaurants and health care facilities (nursing home kitchens, etc.) The reason they become cesspools is because they come in contact with food residues that get trapped in the various nooks and crannies which provide nutrients for bacterial growth, and are often left in damp or wet areas near the sink. They are also very difficult to sanitize properly. Soaking them in 10% household bleach or running them through the dishwasher does nothing to reduce bacteria! Microwaving at full power for one minute is most effective, just make sure the sponge is wet to avoid a fire, and it does not contain any metal. Better yet, start with a fresh one every day. Dishcloths are the best option, as they can be laundered regularly.
Cleaning counter tops and appliances with soap is enough to kill bacteria. It's more important to keep things clean than to have things disinfected. Most disinfectants don't work until AFTER the surface has been cleaned. Oils and such leave even bleach ineffective. Some chemicals are not safe for use around food, and always rinse items that have been bleached. Home made disinfectants such as vinegar or baking soda are usually too weak to be effective. Never store cleaning or other chemicals together with food items.
Garbage disposals have been found to harbor E coli, Listeria, and even Salmonella. Soaking or rinsing salad greens in your sink is not recommended, since bacteria can come from the drains. Use a colander or bowl, and rinse sinks/drains and disposals with a bleach solution (1T. bleach to 1 gal. water) on a weekly basis.
Which cutting board is safer - wood or plastic? It doesn't matter. It is the integrity of the surface that matters. Cuts and scratches let in food particles. Special anti-microbial boards are a waste of money, since the bacteria cling to the grease or food particles and not the treated fibers of the board. Just clean all boards thoroughly with soap and water, or use a dishwasher. Replace worn and chipped boards.
Microwave ovens cook by bombarding the food with electric waves - not heat. And they only hit one local spot at a time. They are not "self cleaning." Wash the insides often. Killing all microbes on reheated food is also a challenge, since they don't heat the food evenly. Bacteria still thrives on the cold spots. When reheating foods, allow "standing time" or time for the entire article to heat by induction. Make sure your microwave has enough wattage to cook food properly (1,100 watts or more). And always reheat in microwave-safe containers! Use glass (Pyrex or Corning ware) , paper, wax paper. Plastics and styrofoam melt, leaching harmful and toxic chemicals into the food.
Keep your refrigerator at 40F degrees or lower, and wash the insides regularly with soap & water. The cool temps only SLOW the bacterial growth. Even freezing only suspends bacterial growth. It will resume proliferation when the items thaw. Freezers should be kept at 0 F to keep foods at optimal freshness.
Your dishwasher, however may be your best defense for spreading illness, since the detergents are much stronger and the drying heat gives an additional kill factor.
As always, wash your hands. Studies continue to prove that proper hand washing is one of the most effective ways to prevent the spread of illness and infection, according to the Center for Disease Control. The water does not need to be hot - it is the length of scrubbing time (20 seconds) and the degree of friction that's important. Also, antibacterial soaps do not show to be any more effective in reducing bacteria than proper washing with ordinary soap, according to The Food & Drug Administration. Studies are still questioning the safety of the ingredient triclosan in many antibacterial soap products. (Exposure to high levels have been linked to suppressed thyroid hormone levels). OOOPS!

Coffee To The Rescue!

That morning cup of coffee may do more than wake you up. A new study shows a lower risk of (metatastic) prostate cancer. Researchers tracked 48,000 men in the Health Professionals Follow-up Study from 1986 to 200. Those who drank one to five cups of coffee (regular or decaf) a day had a 30% lower risk of prostate cancer than those who consumed no coffee. Various studies also show how coffee may help reduce the risk of other diseases such as type 2 diabetes, Parkinson's, colon cancer, cirrhosis, gall stones, depression and more.
Caffeine is not the issue; it’s the whole coffee package. Research points to antioxidants -- nutrients that help prevent tissue damage caused by molecules called oxygen-free radicals. Coffee has a very strong antioxidant capacity. Coffee also contains minerals such as magnesium and chromium, which help the body use the hormone insulin, which controls blood sugar (glucose).
A 2009 study from Finland and Sweden showed that, out of 1,400 people followed for about 20 years, those who reported drinking 3-5 cups of coffee daily were 65% less likely to develop dementia and Alzheimer’s disease, compared with nondrinkers or occasional coffee drinkers.
As with everything, remember to use moderation. Keep in mind that coffee accompaniments such as cream and sugar add fat and calories to your diet. Finally, heavy caffeine use (four to seven cups a day) can cause problems such as restlessness, anxiety, irritability and insomnia.
~ Journal of the National Cancer Institute, 2011

Harvest The Flavor

A Fall candidate for your shopping cart is the Acorn Squash. It is excellent for baking and a snap to prepare. It's compact size is perfect for two servings, and you can use the cut-in-half baked squash as a bowl for soup or for your favorite pilaf or other filling. Squash are one of the best keeping vegetables. In fact, stored squash contains more carotene than freshly picked squash. Their shelf life makes them quite economical. In cold storage (not refridgerated) they can last up to 3 months.
Along with acorn's sweet, nutty flavor are the vitamins B-1, B-6, C, carotene, calcium (a whopping 90mg. per 7 oz. serving!) magnesium, potassium, and fiber, with about 100 calories.
Cut an acorn squash in half and remove the seeds. Brush with olive oil and season to taste. Bake cut side up at 400 degrees for 35 minutes. Each pound of squash yields 2 cups.
A one cup serving supplies 2 g. protein, 22 g. carb., 3 g. fiber, 5 mg. sodium, 0 sat. fat.

Health Nuts

Reduce some of the guilt that comes with holiday goodies by adding walnuts to your baked goods and casseroles. Walnuts not only taste great but are a rich source of heart-healthy monounsaturated fats and an excellent source of those hard to find omega-3 fatty acids. Like most nuts, they can easily be added to your favorite recipes, and even your favorite breakfast cereals.
Approximately 90% of the phenols in walnuts are found in the skin, including key phenolic acids, tannins, and flavonoids, so leave the skins on! Phytonutrient research on the antioxidant and anti-inflammatory benefits of walnuts has moved this food further and further up the ladder of foods that are protective against metabolic syndrome, cardiovascular problems, type 2 diabetes, and certain cancers - including prostate cancer and breast cancer. Some phytonutrients found in walnuts - for example, the quinone juglone, the tannin tellimagrandin or the flavonol morin - are found in virtually no other commonly-eaten foods, and are valuable as antioxidants and anti-inflammatory nutrients. Walnuts contain a significant amount of folate, B6, manganese, copper, phosphorous and fiber; almost 1/3 of the daily value per one cup serving. The form of vitamin E found in walnuts is somewhat unusual, and particularly beneficial. A final fascinating aspect of walnuts and their potential health benefits involves melatonin (MLT). MLT is a widely-active messaging molecule in our nervous system, and very hormone-like in its regulatory properties. MLT is critical in the regulation of sleep, daily (circadian) rhythms, light-dark adjustment, and other processes.
Shelled walnuts are generally available in prepackaged containers as well as bulk bins.When buying in bulk, make sure that the bins containing the walnuts are covered and that the store has a good product turnover so as to ensure its maximal freshness. Due to their high polyunsaturated fat content, walnuts are extremely perishable. Shelled walnuts should be stored in an airtight container and placed in the refrigerator, where they will keep for six months, or the freezer, where they will last for one year. Unshelled walnuts should preferably be stored in the refrigerator, although as long as you keep them in a cool, dry, dark place they will stay fresh for up to six months.
Beware, a one cup serving also packs a whopping 765 calories! Treats are still a treat, even with the nutritional benefits.
~ USDA, 2011

Yes, There Really is a Food Day!

October 24th will be a day to learn about food issues and to advocate for healthy, affordable food produced in a sustainable, humane way. There is also much to celebrate. America's food system has come a long way. More organic foods than ever are being produced, and farmer's markets are popping up everywhere. Yogurt, brown rice and tofu used to be considered "exotic." Many whole foods are now found at local grocers instead of specialty stores.
On the other hand, there are the huge "factory farms" that are hurting the family farms, polluting the land, rivers, and air with excess fertilizer, pesticides, and cesspools of manure, while housing animals in shameful conditions. Obesity is at epidemic proportions, and food poisoning is still a threat despite sanitation regulations.
Numerous organizations have banded together to help solve these problems by educating everyone from grade school kids to government officials. The American Dietetic Association has a hand in the process of promoting Food Day by joining the advisory board, along with The American Public Health Association, Farmer's Market Coalition, Senators, The Food Network, and several food manufacturers and restaurants.
Food Day is a national campaign to support the family farms by limiting subsidies to industrial- scale farms, curb diet related disease, protect the environment, limit the marketing of junk-food to kids, and address many more food production issues.
The public can help promote this campaign by hosting events at schools, churches, and at home. You can also join an event already planned in your area. (Check the map at FoodDay.org.). Make it Food Day everyday by keeping it real - real food, that is!

~CSPI