By Mary Jane Dittmar
Clean. Cook. Chill. Separate. This advice, at the heart of a U.S. Department of Agriculture food safety campaign inaugurated earlier this summer, reminds us of the importance of properly preparing and storing foods to safeguard our health. The campaign was prompted in part by the outbreak of E. coli in Europe that killed almost 50 people.
Media and social media ads remind food preparers to follow safety precautions such as adequately cleaning food-preparation surfaces and utensils, washing their hands, separating raw meats from other foods, and cooking meat to the right temperature.
According to the Centers for Disease Control and Prevention (CDC), approximately 48 million people a year suffer a foodborne illness, some 180,000 are hospitalized, and 3,000 die. Major outbreaks were caused by peanuts, eggs, and produce in the past several years. Stay abreast of food safety strategies and food recalls at http://www.foodsafety.gov.
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| Photos: www@photos8.com |
Who does not enjoy a barbecue, the hallmark of summer? Although barbecues can be delightful, they can also pose threats to our health. Of course, if the food is not prepared, handled, and stored properly, there is the chance for food poisoning. Then, there are the hazards of burns. Another health danger often mentioned in connection with barbecues is the potential for cancer caused by carcinogenic chemicals that form in charred meats. Chicago Healers Practitioner Dr. Martha Howard explains these chemicals below and offers suggestions for protecting against them:
- PhlP. It has been proven to cause cancers in rats. An April 2006 presentation at the American Association for Cancer Research showed that when this barbecue/char chemical was added to rats’ food, the rats developed cancerous changes in their intestines, spleens, and prostates within four weeks.
- Heterocyclic amines (HCAs). They can increase the risk of breast, stomach, colon, and prostate cancer.
- Polycyclic aromatic hydrocarbons (PAHs). They are produced by smoking fat from chicken, fish, or meat.
The following precautions can help decrease the formation of these harmful chemicals, according to Dr. Howard:
- Clean the grill—get rid of the old fats.
- Avoid petroleum starters for charcoal. If you use charcoal, use a wood starter and stack your charcoal up in a two-pound metal can (no paint on the can) with the ends cut off. Lift off the can with tongs and spread out the coals when they are well started.
- Trim most of the fat; less fat means fewer PAHs.
- Use marinades; they protect the meat from charring. Put the marinade on, and put all items back in the refrigerator until you are ready to cook. Don’t let the food sit out.
- Precook long-cooking items before grilling (raw brats, for example). Do not take burgers, chicken, or other meats directly from the freezer to the grill. Cut meat and chicken into smaller pieces so they cook through.
- Turn down the fire, and turn your burgers, steaks, chops, or chicken often so they cook through and come out golden brown.
- If you are cooking a thicker portion of meat or chicken, use a meat thermometer.
> Chicken: 165°F
> Hamburger: 160°F
> Pork: 150°F
> Hot dogs: 140°F
> Steak 145°F for medium rare (only if you know where your steak comes from) and 160°F for medium
> Grill more vegetables. If you are making kabobs, oil the vegetables, cook the onions with the meat, and grill the other vegetables separately. That way the meat gets done, and the vegetables don’t get overdone.
Overall Safety
- Know how to turn on your propane grill safely. Avoid a time gap between opening the valve and starting the grill.
- Wash your hands, and use separate plates and cutting boards for raw and cooked meats. Wash hands again before putting on long, heat-proof barbecue gloves. (Towels and little hot pads are a setup for burns.)
- At the end of the barbecue, put out your charcoal completely. If you are using propane, be sure the valve is turned off. www.ChicagoHealers.com.
Watermelon, Green Tea: Weapons Against Prostate Cancer?
According to a study published in the Asia Pacific Journal of Clinical Nutrition, eating foods rich in nutrients such as watermelon and drinking green tea could greatly reduce the risk of developing prostate cancer.
Watermelon is an excellent source of vitamin C and vitamin A in the form of beta-carotene. The carotenoid lycopene is also plentiful in watermelon. (As you probably know, the antioxidant lycopene is also plentiful in tomatoes.) The powerful antioxidants neutralize free radicals, which cause damage in the human body. These free radicals oxidize cholesterol, making it stick to blood vessel walls, and increase the inflammation of osteoarthritis and rheumatoid arthritis.
In the study cited above, 130 prostate cancer patients and 274 hospital controls participated. The researchers found that the men who consumed lycopene-rich fruits and vegetables such as tomatoes and watermelon frequently were 82 percent less likely to have prostate cancer compared with those who consumed the least lycopene-rich foods. Also, men who drank the highest amount of green tea had an 86 percent reduced risk of prostate cancer compared with those who consumed the least tea. Victor Marchione, M.D., Doctors Health Press e-Bulletin, July 28, 2011.
On the Horizon: Astaxanthin
There is excitement among some in the medical community concerning a nutrient called “astaxanthin.” Some proponents refer to it as “the defining natural miracle of the 21st century” and “The Alpha Antioxidant,” and say that astaxanthin can benefit the heart, vision, and the brain. Keep a watch on this substance, research it, and keep it in the back of your mind as a potential weapon you can discuss with your medical provider as research becomes more available and your medical needs may warrant “a boost.” Doctors Health Press e-Bulletin, July 28, 2011
“Astaxanthin is not an essential nutrient. However, it is possible that increased intake of astaxanthin could provide health benefits,” according to the NYU Langone Medical Center, www.med.nyu.edu.
Dr. Oz featured a four-minute segment on astaxanthin as “the No. 1 Supplement You Should Be Taking.” Dr. Oz interviewed Dr. Joseph Mercola, who cited the nutrient’s benefits for eye health and sports recovery as well. FYI: Google astaxanthin; you will find a wealth of information. Be a discerning researcher; read beyond the economic hype.
Mary Jane Dittmar is senior associate editor of Fire Engineering and conference manager of FDIC. Before joining the magazine in January 1991, she served as editor of a trade magazine in the health/nutrition market and held various positions in the educational and medical advertising fields. She has a bachelor’s degree in English/journalism and a master’s degree in communication arts.
