Archive for January, 2010

Recent Food Recalls

January 29, 2010

New Jersey Firm Recalls Instant Noodle Products Imported from an Unapproved Source (Thu, 28 Jan 2010 04:08:33 GMT) Well Luck Co., Inc., a Jersey City, N.J., establishment, is recalling approximately 50,000 pounds of instant noodle products that were ineligible for import to the U.S., the U.S. Department of Agriculture s Food Safety and Inspection Service announced today.

Rhode Island Firm Recalls Italian Sausage Products Due to Possible Salmonella Contamination (Sat, 23 Jan 2010 17:10:11 GMT) Daniele International Inc., an establishment with operations in Pascoag and Mapleville, R.I., is recalling approximately 1,240,000 pounds of ready-to-eat (RTE) varieties of Italian sausage products, including salami/salame, in commerce and potentially available to customers in retail locations because they may be contaminated with Salmonella, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

Indiana Firm Recalls Frozen Chicken Pot Pie Products That May Contain Foreign Materials. (Thu, 21 Jan 2010 02:38:05 GMT) Park 100 Foods, Inc., a Kokomo, Ind., establishment, is recalling approximately 19,200 pounds of frozen chicken pot pie products that may contain foreign materials, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

California Firm Recalls Beef Products Due to Possible E. coli O157:H7 Contamination (Mon, 18 Jan 2010 18:43:26 GMT) Huntington Meat Packing Inc., a Montebello, Calif. establishment, is recalling approximately 864,000 pounds of beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

New York Firm Recalls Beef Carcass That Contains Prohibited Materials (Fri, 15 Jan 2010 21:28:28 GMT) Jerry Hayes Meats Inc., a Newark Valley, N.Y., establishment is recalling approximately 490 pounds of a beef carcass that may not have had the spinal column removed, which is not compliant with regulations that require the removal of spinal cord and vertebral column from cattle over 30 months of age, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

Massachusetts Firm Recalls Beef Products Due to Possible E. coli O157:H7 Contamination (Tue, 12 Jan 2010 02:47:54 GMT) Adams Farm Slaughterhouse, LLC., an Athol, Mass., establishment, is recalling approximately 2,574 pounds of beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

California Firm Recalls Pork Skin Products Due to Mislabeling and an Undeclared Allergen (Sat, 09 Jan 2010 21:47:15 GMT) Rudolph Foods Company, Inc., a San Bernardino, Calif., establishment, is recalling approximately 205 pounds of pork skin products because they were inadvertently mislabeled and contain an undeclared allergen, milk.

Beef Recall January 18, 2010

January 19, 2010

WASHINGTON (Reuters) – Some 390 tons of ground beef produced by a California meat packer, some of it nearly two years ago, is being recalled for fear of potentially deadly E. coli bacterium tainting, U.S. officials said on Monday.

The beef was produced by Huntington Meat Packing Inc of Montebello, California, and shipped mainly to California outlets, the U.S. Department of Agriculture’s food safety arm said.

An initial problem, in ground beef shipped by the plant from January 5 to January 15, was discovered during a regular safety check, the Food Safety and Inspection Service said.

It said it had received no reports of illnesses associated with consumption of the recalled products.

During a follow-up review of the company’s records, government inspectors determined additional products produced and shipped in 2008 to be of concern because they may have been contaminated with E.coli, the service said in a notice on its web site.

This batch was produced from February 19, 2008, to May 15, 2008. It also had been shipped to distribution centers, restaurants and hotels within California, the notice said.

“While these products are normally used fresh, the establishment is taking this action out of concern that some product may still be frozen and in commerce,” it said.

E. coli is a potentially deadly bacterium that can cause kidney failure in the most serious cases.

The service said it routinely conducts checks to verify that recalling firms notify customers, including restaurants, of the recall and that steps are taken to make sure the product is no longer available to consumers.

Stuffed Cabbage

January 13, 2010

1 lb chopped raw beef
1/2 lb chopped shoulder of pork
1 good sized minced onion
1/2 c flour
1 tsp salt
1/2 tsp pepper
1 medium sized cabbage
melted butter

Stir all ingredients (except melted butter) before using the cabage. Then break apart about a dozen cabbage leaves, scald and drain them. Put on each one and one half tablespoons of the mixture and fasten with a toothpick. Place in a saucepan, half cover with boiling water, add a little salt and cook about 35 minutes, with slow heat. Remove the toothpicks and serve with melted butter or cream gravy.

Recipe From: Hillbilly Cookin by The Tates, 1968.

Drinking Green Tea Helps In The Fight With The Flu

January 13, 2010

Flu season hit us this year with a vengeance. With the swine flu (H1N1), it’s an epidemic.

And it’s not over yet. Moms are in a panic, waiting for a cough or fever that signals the start of a serious, contagious disease. It’s not entirely unreasonable to worry, because the flu results in approximately 30,000 deaths a year.

But there is something you can do about it. Prevention is as close as your cupboard.

Last month a Japanese researcher showed that green tea contains a powerful antioxidant that fights against three types of flu viruses, including H1N1.

Simply gargling or drinking a cup of green tea is a better way to prevent the flu than the common prescription drug used to prevent and treat it, Amantadine.

A good cup of home-brewed tea contains five to seven times the concentration needed to cut flu infections in half. Even H1N1.

Green tea contains anti-bacterial properties, and has also been shown to:

• Zap harmful free radicals.
• Promote joint comfort and mobility.
• Support healthy DNA, leaving cells stable and healthy.
• Boost your exercise capacity by up to 30%.
• Offer 25 to 100 times the potency of vitamins C and E.
• Change the way your body reacts to LDL to maintain healthy arteries.
• Fight against the damaging effects of toxin exposure.
• Guard against cancer.
• Increase the length of telomeres to reset your biological clock.
• Prevent bad breath and maintain healthy skin.

But stay away from green tea drinks that contain sugar, aspartame, or chemical additives. These additives counter the effects of the tea.

Instead, brew your own…

To brew a cup of green tea, bring water to a boil and combine with tea leaves in a teapot. Steep for one to four minutes, depending on the tea you use and the strength you enjoy. Drink it hot or pour it over ice. Try drinking green tea throughout the day for the best effects.

You can’t entirely isolate yourself from infection. But you can do something else right now to start building up your immune defenses.

From Al Sears, MD
http://www.alsearsmd.com/

Electronic Cigarettes Kill Just As Well As A Real Cigarette

January 2, 2010

Electronic cigarettes’ popularity heightens scrutiny
Originally printed at http://www.wsbt.com/news/local/80497152.html

MISHAWAKA — After just six years of smoking cigarettes, 22-year-old Paul Enyeart had already developed “smokers cough,” the unsightly hacking and spitting up of tar and other smoking-..related residue.

The Mishawaka man wanted to quit, he said, but had trouble breaking the habit. Even more than the nicotine, he missed the associated mannerisms — the constant hand-to-mouth motion, the subtle lip and head movements.

His new electronic cigarette is designed to replace both.

“It feels the exact same, with the motion and the sensation of nicotine,” Enyeart said of the slender, penlike device.

“But,” he added, “I’m not going to die.”

Developed in China in 2003 as an alternative to other nicotine replacement products such as chewing gum, patches and inhalers, electronic cigarettes, or e-cigarettes, have become increasingly fashionable in recent years.

The plastic, battery-..operated devices, often designed to closely resemble actual cigarettes, turn nicotine into a vapor that is then inhaled by users.

Manufacturers market them as a healthier alternative to conventional cigarettes, and as a way around no-smoking laws.

Marty Smith, of Valparaiso, opened his first e-cigarette shop in Hobart a few years ago. He now operates seven locations in northwest Indiana and the Chicagoland area under the name Smokey Smokes.

In mid-October, he began selling the devices from a kiosk inside University Park Mall, which is where Enyeart made his purchase.

The eLight Elite e-cigarettes Smith sells retail for $119 and come with five nicotine cartridges. Each cartridge contains about “190 to 200 puffs,” the equivalent of about a pack of cigarettes. Replacement cartridges run 15 for $25.

The devices are selling well, Smith said.

“In the two months we’ve been here, we’ve sold between 250 and 300 cigarettes,” he said. “Our big problem is nobody knows we’re here.”

A smoker for 35 years, Smith said he once consumed two packs a day. He quit after developing prostate cancer, he said, and then stumbled upon e-cigarettes.

“There are only five ingredients in here,” he said, holding the device up for inspection, “and they’re all harmless.”

Whether that is true is the subject of debate.

Buyer beware?

In July, the Food and Drug Administration tested nicotine cartridges from two leading e-cigarette manufacturers and found they contained “detectable levels of carcinogens and toxic chemicals to which users could potentially be exposed.”

Along with other public health agencies, including the Centers for Disease Control and Prevention, World Health Organization and American Cancer Society, the FDA has questioned the health claims made by e-cigarette manufacturers, including that their products are somehow safer than conventional cigarettes.

Smith admits to questions about the safety of some e-cigarette brands, but insists eLight e-cigarettes are not harmful. The manufacturer tests each batch of nicotine cartridges for contaminants, he said, and discards tainted batches.

“The product is safe,” he said. “The nicotine isn’t going to kill you.”

Maybe not, but according to Paul Guentert, a pulmonary and critical care physician at Saint Joseph Regional Medical Center, nicotine contributes to hypertension and increases the risk of stroke and heart disease. It also is highly addictive.

“Nicotine is, in other parts of the world, used as a pesticide,” Guentert said. “It is a neuro-toxin, and in high enough doses … if a child ingests nicotine, it can be fatal.”

The vapor produced by e-cigarettes is also unhealthy, he said.

“What I tell people in general about smoking is that your lungs were developed to take in clean, fresh air,” he said, “and anything beyond that is usually not good for you.”

In other words, the only safe cigarette is an extinguished cigarette.

Staff writer Erin Blasko:
eblasko@..sbtinfo.com
(574) 235-6187

The Truth About Fructose

January 2, 2010

Scientists have proved for the first time that fructose, a cheap form of sugar used in thousands of food products and soft drinks, can damage human metabolism and is fueling the obesity crisis.

Fructose, a sweetener usually derived from corn, can cause dangerous growths of fat cells around vital organs and is able to trigger the early stages of diabetes and heart disease.

Over 10 weeks, 16 volunteers on a controlled diet including high levels of fructose produced new fat cells around their heart, liver and other digestive organs. They also showed signs of food-processing abnormalities linked to diabetes and heart disease. Another group of volunteers on the same diet, but with glucose sugar replacing fructose, did not have these problems.

This study takes its place in a growing lineup of scientific studies demonstrating that consuming high-fructose corn syrup is the fastest way to trash your health. It is now known without a doubt that sugar in your food, in all it’s myriad of forms, is taking a devastating toll.

And fructose in any form — including high-fructose corn syrup (HFCS) and crystalline fructose — is the worst of the worst!

Fructose is a major contributor to:

* Insulin resistance and obesity
* Elevated blood pressure
* Elevated triglycerides and elevated LDL
* Depletion of vitamins and minerals
* Cardiovascular disease, liver disease, cancer, arthritis and even gout

A Calorie is Not a Calorie

Glucose is the form of energy you were designed to run on. Every cell in your body, every bacterium — and in fact, every living thing on the Earth–uses glucose for energy.

If you received your fructose only from vegetables and fruits (where it originates) as most people did a century ago, you’d consume about 15 grams per day — a far cry from the 73 grams per day the typical adolescent gets from sweetened drinks. In vegetables and fruits, it’s mixed in with fiber, vitamins, minerals, enzymes, and beneficial phytonutrients, all which moderate any negative metabolic effects.

It isn’t that fructose itself is bad — it is the MASSIVE DOSES you’re exposed to that make it dangerous.

There are two reasons fructose is so damaging:

1. Your body metabolizes fructose in a much different way than glucose. The entire burden of metabolizing fructose falls on your liver.
2. People are consuming fructose in enormous quantities, which has made the negative effects much more profound.

Today, 55 percent of sweeteners used in food and beverage manufacturing are made from corn, and the number one source of calories in America is soda, in the form of HFCS.

Food and beverage manufacturers began switching their sweeteners from sucrose (table sugar) to corn syrup in the 1970s when they discovered that HFCS was not only far cheaper to make, it’s also about 20 times sweeter than table sugar.

This switch drastically altered the average American diet.

By USDA estimates, about one-quarter of the calories consumed by the average American is in the form of added sugars, and most of that is HFCS. The average Westerner consumes a staggering 142 pounds a year of sugar! And the very products most people rely on to lose weight — the low-fat diet foods — are often the ones highest in fructose.

Making matters worse, all of the fiber has been removed from these processed foods, so there is essentially no nutritive value at all.

Fructose Metabolism Basics

Without getting into the very complex biochemistry of carbohydrate metabolism, it is important to understand some differences about how your body handles glucose versus fructose. I will be publishing a major article about this in the next couple of months, which will get much more into the details, but for our purpose here, I will just summarize the main points.

Dr. Robert Lustig[i] Professor of Pediatrics in the Division of Endocrinology at the University of California, San Francisco, has been a pioneer in decoding sugar metabolism. His work has highlighted some major differences in how different sugars are broken down and used:

* After eating fructose, 100 percent of the metabolic burden rests on your liver. But with glucose, your liver has to break down only 20 percent.
* Every cell in your body, including your brain, utilizes glucose. Therefore, much of it is “burned up” immediately after you consume it. By contrast, fructose is turned into free fatty acids (FFAs), VLDL (the damaging form of cholesterol), and triglycerides, which get stored as fat.
* The fatty acids created during fructose metabolism accumulate as fat droplets in your liver and skeletal muscle tissues, causing insulin resistance and non-alcoholic fatty liver disease (NAFLD). Insulin resistance progresses to metabolic syndrome and type II diabetes.
* Fructose is the most lipophilic carbohydrate. In other words, fructose converts to activated glycerol (g-3-p), which is directly used to turn FFAs into triglycerides. The more g-3-p you have, the more fat you store. Glucose does not do this.
* When you eat 120 calories of glucose, less than one calorie is stored as fat. 120 calories of fructose results in 40 calories being stored as fat. Consuming fructose is essentially consuming fat!
* The metabolism of fructose by your liver creates a long list of waste products and toxins, including a large amount of uric acid, which drives up blood pressure and causes gout.
* Glucose suppresses the hunger hormone ghrelin and stimulates leptin, which suppresses your appetite. Fructose has no effect on ghrelin and interferes with your brain’s communication with leptin, resulting in overeating.

If anyone tries to tell you “sugar is sugar,” they are way behind the times. As you can see, there are major differences in how your body processes each one.

The bottom line is: fructose leads to increased belly fat, insulin resistance and metabolic syndrome — not to mention the long list of chronic diseases that directly result.

Panic in the Corn Fields

As the truth comes out about HFCS, the Corn Refiners Association is scrambling to convince you that their product is equal to table sugar, that it is “natural” and safe.

Of course, many things are “natural” — cocaine is natural, but you wouldn’t want to use 142 pounds of it each year.

The food and beverage industry doesn’t want you to realize how truly pervasive HFCS is in your diet — not just from soft drinks and juices, but also in salad dressings and condiments and virtually every processed food. The introduction of HFCS into the Western diet in 1975 has been a multi-billion dollar boon for the corn industry.

The FDA classifies fructose as GRAS: Generally Regarded As Safe. Which pretty much means nothing and is based on nothing.

There is plenty of data showing that fructose is not safe — but the effects on the nation’s health have not been immediate. That is why we are just now realizing the effects of the last three decades of nutritional misinformation.

As if the negative metabolic effects are not enough, there are other issues with fructose that disprove its safety:

* More than one study has detected unsafe mercury levels in HFCS[ii].
* Crystalline fructose (a super-potent form of fructose the food and beverage industry is now using) may contain arsenic, lead, chloride and heavy metals.
* Nearly all corn syrup is made from genetically modified corn, which comes with its own set of risks.

The FDA isn’t going to touch sugar, so it’s up to you to be proactive about your own dietary choices.

What’s a Sugarholic to Do?

Ideally, it is recommended that you avoid as much sugar as possible. This is especially important if you are overweight or have diabetes, high cholesterol, or high blood pressure.

We don’t live in a perfect world, and following rigid dietary guidelines is not always practical or even possible.

If you want to use a sweetener occasionally, this is what is recommend:

1. Use the herb stevia.
2.Use organic cane sugar in moderation.
3. Use organic raw honey in moderation.
4. Avoid ALL artificial sweeteners, which can damage your health even more quickly than fructose.
5. Avoid agave syrup since it is a highly processed sap that is almost all fructose. Your blood sugar will spike just as it would if you were consuming regular sugar or HFCS. Agave’s meteoric rise in popularity is due to a great marketing campaign, but any health benefits present in the original agave plant are processed out.
6. Avoid so-called energy drinks and sports drinks because they are loaded with sugar, sodium and chemical additives. Rehydrating with pure, fresh water is a better choice.

This is from http://www.mercola.com.

Now why hasn’t the FDA and the USDA done anything about this poison?
You should know the truth by now.
A corrupt and greedy government will never do what is right.
There is no profit in keeping you alive and healthy.
John Sutton – 2 January 2010 – http://www.thecookinginn.com