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Friday, November 16, 2012
Fast food adds 310 calories to a teen’s day
By Christine S. Moyer,
That general message “is not surprising, but [the study] really starts to quantify how serious the problem is,” said Powell, lead author of the study, which was published online Nov. 5 in Archives of Pediatrics and Adolescent Medicine. Adolescents consume an additional 309.5 calories on days they eat at fast-food restaurants, and children take in an extra 126.2 calories when they dine at such establishments, the study said.
“Three hundred additional calories a day is quite serious,” said Powell, professor of health policy and administration in the School of Public Health at the University of Illinois at Chicago.
Dining at a full-service restaurant is not much healthier, data show. When eating at such an establishment, adolescents consume 267.3 extra calories and children take in 160.4 additional calories, according to the study (archpedi.jamanetwork.com/article.aspx?doi=10.1001/jamapediatrics.2013.417).
“If we don’t start to think about this seriously and try to change some behaviors, these are a lot of additional calories that will compound over time and cause adverse effects,” Powell said. Those adverse effects could include increased body weight and subsequent health conditions such as coronary artery disease, hypertension and type 2 diabetes, health professionals said.
Powell recommends that physicians emphasize to young patients and their parents the health benefits of home-cooked meals over food prepared at restaurants. Doctors also should offer parents tips on how to help their children eat nutritious meals when they dine at a restaurant, said Raquel G. Hernandez, MD, MPH, assistant professor of pediatrics at Johns Hopkins University School of Medicine in Baltimore.
Where health professionals fail in this area is “when they say, ‘Don’t eat out,’?” Dr. Hernandez said. “You can’t give families recommendations that aren’t practical.”
Instead, she encourages physicians to tell parents to look at the menu and portion sizes, skip the appetizer and possibly consider sharing meals.
The National Restaurant Assn. is taking steps to help restaurants offer children healthy meal options. In July 2011, the association launched Kids LiveWell, a nationwide program that promotes restaurants selling children’s meals that contain nutritious items, such as fruits, vegetables and whole grains. The program “underscores that restaurants can be part of the solution to ensuring a healthier generation and providing consumer choice in dining options,” said Dawn Sweeney, president and CEO of the National Restaurant Assn., in a July 2011 statement.
Researchers for the Archives study examined dietary recall data from 9,416 children and adolescents ages 2-19 who participated in the National Health and Nutrition Examination Survey between 2003 and 2008. They assessed participants’ caloric intake, diet quality and consumption of sugar-sweetened beverages — particularly soda — from two nonconsecutive 24-hour periods.
Researchers asked participants whether they purchased the food and beverages from fast-food restaurants (which includes pizza parlors) or full-service restaurants. The youths also were asked if they consumed the items at home (such as take-out food) or away from home. Youths 12 and older completed their own dietary interviews. For children 2 to 11, a parent or guardian helped document the information.
Researchers found that teenagers from low-income families consumed more calories, total and saturated fat, sugar and sodium when they ate at fast-food establishments compared with wealthier youths of similar ages. Powell said low-income teens probably are on tight budgets and look for the most inexpensive menu items, which often are the least healthy.
American Medical Association policy calls for restaurants to price nutritious items in children’s meals at similar levels to those that are less healthy.
Teenagers of all income levels consumed twice as many additional grams of soda when they ate at fast-food restaurants (200.20g) than when they took the meals home to eat (98.73g). “We attribute that [finding] to the free refills” that are available at many fast-food restaurants, Powell said.
Drinking sugar-sweetened beverages plays a significant role in the nation’s widening waistlines, according to health professionals. Powell said future research should examine how fast-food consumption during different times of day affects caloric and nutrient intake.
Read original post here: http://www.ama-assn.org/amednews/2012/11/12/hlsb1116.htm
Physicians should encourage parents of young patients to
make eating out at restaurants an occasional treat rather than a regular
activity, said Lisa M. Powell, PhD, of the University of Illinois at
Chicago.
Powell’s latest study concludes that children and teenagers consume
significantly more soda and other high-calorie foods, and have poorer
nutrient intake when they eat out at fast-food restaurants or
full-service establishments compared with when they eat meals at home.That general message “is not surprising, but [the study] really starts to quantify how serious the problem is,” said Powell, lead author of the study, which was published online Nov. 5 in Archives of Pediatrics and Adolescent Medicine. Adolescents consume an additional 309.5 calories on days they eat at fast-food restaurants, and children take in an extra 126.2 calories when they dine at such establishments, the study said.
“Three hundred additional calories a day is quite serious,” said Powell, professor of health policy and administration in the School of Public Health at the University of Illinois at Chicago.
Dining at a full-service restaurant is not much healthier, data show. When eating at such an establishment, adolescents consume 267.3 extra calories and children take in 160.4 additional calories, according to the study (archpedi.jamanetwork.com/article.aspx?doi=10.1001/jamapediatrics.2013.417).
“If we don’t start to think about this seriously and try to change some behaviors, these are a lot of additional calories that will compound over time and cause adverse effects,” Powell said. Those adverse effects could include increased body weight and subsequent health conditions such as coronary artery disease, hypertension and type 2 diabetes, health professionals said.
Powell recommends that physicians emphasize to young patients and their parents the health benefits of home-cooked meals over food prepared at restaurants. Doctors also should offer parents tips on how to help their children eat nutritious meals when they dine at a restaurant, said Raquel G. Hernandez, MD, MPH, assistant professor of pediatrics at Johns Hopkins University School of Medicine in Baltimore.
Where health professionals fail in this area is “when they say, ‘Don’t eat out,’?” Dr. Hernandez said. “You can’t give families recommendations that aren’t practical.”
Instead, she encourages physicians to tell parents to look at the menu and portion sizes, skip the appetizer and possibly consider sharing meals.
The National Restaurant Assn. is taking steps to help restaurants offer children healthy meal options. In July 2011, the association launched Kids LiveWell, a nationwide program that promotes restaurants selling children’s meals that contain nutritious items, such as fruits, vegetables and whole grains. The program “underscores that restaurants can be part of the solution to ensuring a healthier generation and providing consumer choice in dining options,” said Dawn Sweeney, president and CEO of the National Restaurant Assn., in a July 2011 statement.
Soda a big part of the problem
Seventeen percent of children and adolescents are obese, according to the Centers for Disease Control and Prevention. The prevalence of obesity in youths has nearly tripled from 1980, when about 6% were obese, the CDC said.Researchers for the Archives study examined dietary recall data from 9,416 children and adolescents ages 2-19 who participated in the National Health and Nutrition Examination Survey between 2003 and 2008. They assessed participants’ caloric intake, diet quality and consumption of sugar-sweetened beverages — particularly soda — from two nonconsecutive 24-hour periods.
Researchers asked participants whether they purchased the food and beverages from fast-food restaurants (which includes pizza parlors) or full-service restaurants. The youths also were asked if they consumed the items at home (such as take-out food) or away from home. Youths 12 and older completed their own dietary interviews. For children 2 to 11, a parent or guardian helped document the information.
Researchers found that teenagers from low-income families consumed more calories, total and saturated fat, sugar and sodium when they ate at fast-food establishments compared with wealthier youths of similar ages. Powell said low-income teens probably are on tight budgets and look for the most inexpensive menu items, which often are the least healthy.
American Medical Association policy calls for restaurants to price nutritious items in children’s meals at similar levels to those that are less healthy.
Teenagers of all income levels consumed twice as many additional grams of soda when they ate at fast-food restaurants (200.20g) than when they took the meals home to eat (98.73g). “We attribute that [finding] to the free refills” that are available at many fast-food restaurants, Powell said.
Drinking sugar-sweetened beverages plays a significant role in the nation’s widening waistlines, according to health professionals. Powell said future research should examine how fast-food consumption during different times of day affects caloric and nutrient intake.
Read original post here: http://www.ama-assn.org/amednews/2012/11/12/hlsb1116.htm
Monday, October 29, 2012
Food Safety During Hurricane Sandy…8 Tips You Need To Follow
As much of the east coast braces for the impact of Hurricane Sandy, being prepared is on everyone’s mind–and that includes food. Having enough canned and dried foods and bottled water is essential, but so is being informed about food safety. According to the FDA, one of the best precautions to take before a hurricane hits is making sure you have enough cold storage for food and that it will be stored at the proper temperatures–even if the power goes out. Here are eight essential tips to follow for food safety:
1. Make sure you have appliance thermometers in your refrigerator and freezer. Freezer temperature should be at or below 0 °F, and refrigerators should be at or below 40 °F to ensure optimal safe storage for perishables. If the power goes out, make sure you only consume foods that have been stored at these temperatures.
2. Freeze containers of water for ice. Do this now. Ice cubes, ice blocks and gel packs will help keep food cold in the freezer and refrigerator if the power goes out. Also, get some large coolers and have those ready, too. You can put blocks of ice in there with perishable foods if the refrigerator gets too warm.
3. Use these blocks of ice for drinking water. If your normal water supply is contaminated or unavailable, you can melt the ice for a supply of drinking water.
4. Freeze as much as possible now. Move refrigerated items such as milk, cheese and meat to the freezer. This will help keep them at a safe temperature longer. Also, group food together in the freezer–it will help the food stay cold longer.
5. Store dry foods off the ground. Move any pantry items to higher shelves so they are safely out of the way of contaminated water in case of flooding. This includes bottled water too.
6. Keep the refrigerator and freezer doors closed as much as possible. This will help maintain the cold temperature. The refrigerator will keep food cold for about 4 hours if it is unopened.
7. Keep your freezer full. A freezer that is loaded with food will keep the temperature for approximately 48 hours. If it’s only half full, temperatures will be maintained for just 24 hours–assuming the door remains closed.
8. Cook all foods first. Once the power returns, if you plan to eat refrigerated or frozen meat, poultry, fish or eggs while it is still at safe temperatures, it’s important that each item is thoroughly cooked to the proper temperature to assure that any foodborne bacteria that may be present is destroyed. However, if at any point the food was above 40 °F for 2 hours or more, you need to throw it out.
Above all, please stay safe during this storm.
read more: http://blisstree.com/eat/food-safety-during-hurricane-sandy-8-tips-you-need-to-follow-705/
1. Make sure you have appliance thermometers in your refrigerator and freezer. Freezer temperature should be at or below 0 °F, and refrigerators should be at or below 40 °F to ensure optimal safe storage for perishables. If the power goes out, make sure you only consume foods that have been stored at these temperatures.
2. Freeze containers of water for ice. Do this now. Ice cubes, ice blocks and gel packs will help keep food cold in the freezer and refrigerator if the power goes out. Also, get some large coolers and have those ready, too. You can put blocks of ice in there with perishable foods if the refrigerator gets too warm.
3. Use these blocks of ice for drinking water. If your normal water supply is contaminated or unavailable, you can melt the ice for a supply of drinking water.
4. Freeze as much as possible now. Move refrigerated items such as milk, cheese and meat to the freezer. This will help keep them at a safe temperature longer. Also, group food together in the freezer–it will help the food stay cold longer.
5. Store dry foods off the ground. Move any pantry items to higher shelves so they are safely out of the way of contaminated water in case of flooding. This includes bottled water too.
6. Keep the refrigerator and freezer doors closed as much as possible. This will help maintain the cold temperature. The refrigerator will keep food cold for about 4 hours if it is unopened.
7. Keep your freezer full. A freezer that is loaded with food will keep the temperature for approximately 48 hours. If it’s only half full, temperatures will be maintained for just 24 hours–assuming the door remains closed.
8. Cook all foods first. Once the power returns, if you plan to eat refrigerated or frozen meat, poultry, fish or eggs while it is still at safe temperatures, it’s important that each item is thoroughly cooked to the proper temperature to assure that any foodborne bacteria that may be present is destroyed. However, if at any point the food was above 40 °F for 2 hours or more, you need to throw it out.
Above all, please stay safe during this storm.
read more: http://blisstree.com/eat/food-safety-during-hurricane-sandy-8-tips-you-need-to-follow-705/
Power Outage Food Safety: What To Toss And What To Keep
With the East Coast bracing for the wrath of Hurricane Sandy, an estimated eight to 10 million people are expected to lose power. And with prolonged power outages come serious concerns about food safety.
"It is important to keep our food safe when the power goes out to prevent our food from spoiling, which can put us at higher risk for food borne illness," Toby Smithson, RD, founder of DiabetesEveryDay.com and a spokesperson for the Academy of Nutrition and Dietetics, tells HuffPost in an email. "Salmonella is the most common problem, but E. Coli with ground beef can be dangerous, as well as others."
According to FoodSafety.gov, the most important thing is to keep refrigerator and freezer doors closed. If they stay sealed, your fridge can keep food cold for about four hours, and a full freezer for about 48 hours (24 hours if it's half full).
For a full list of tips on food safety in the event of a power outage, including preparations to take ahead of time and precautions after an outage occurs, click over to HuffPost Taste.
But what do you really need to throw out? The general rule of thumb, according to FoodSafety.gov, is to discard any perishables that have been stored above 40 degrees F for more than two hours, no matter what their appearance or odor (and never taste the food). "Words to live by with food safety concerns are, 'When in doubt, throw it out,'" Smithson says. And if you're concerned about the wasted money? "Your health is most important," she adds. "You can lose a lot more money from becoming ill (missed work time, medication costs, doctor visit costs) by consuming spoiled food than the cost of the food itself."
Still confused? FoodSafety.gov advises checking each item individually to see if it's safe to eat. We put together some of the information from their chart on what to save and what to throw out from your refrigerator. Click over to them for the full list, and for the list of what to keep and what to toss from your freezer.
Read more here: http://www.huffingtonpost.com/2012/10/29/power-outage-food-safety-hurricane-sandy_n_2039351.html
"It is important to keep our food safe when the power goes out to prevent our food from spoiling, which can put us at higher risk for food borne illness," Toby Smithson, RD, founder of DiabetesEveryDay.com and a spokesperson for the Academy of Nutrition and Dietetics, tells HuffPost in an email. "Salmonella is the most common problem, but E. Coli with ground beef can be dangerous, as well as others."
According to FoodSafety.gov, the most important thing is to keep refrigerator and freezer doors closed. If they stay sealed, your fridge can keep food cold for about four hours, and a full freezer for about 48 hours (24 hours if it's half full).
For a full list of tips on food safety in the event of a power outage, including preparations to take ahead of time and precautions after an outage occurs, click over to HuffPost Taste.
But what do you really need to throw out? The general rule of thumb, according to FoodSafety.gov, is to discard any perishables that have been stored above 40 degrees F for more than two hours, no matter what their appearance or odor (and never taste the food). "Words to live by with food safety concerns are, 'When in doubt, throw it out,'" Smithson says. And if you're concerned about the wasted money? "Your health is most important," she adds. "You can lose a lot more money from becoming ill (missed work time, medication costs, doctor visit costs) by consuming spoiled food than the cost of the food itself."
Still confused? FoodSafety.gov advises checking each item individually to see if it's safe to eat. We put together some of the information from their chart on what to save and what to throw out from your refrigerator. Click over to them for the full list, and for the list of what to keep and what to toss from your freezer.
Read more here: http://www.huffingtonpost.com/2012/10/29/power-outage-food-safety-hurricane-sandy_n_2039351.html
Keep food safe when power is out
By SUSAN LaHOUD |
Keeping your food safe should the power go out is a way to make sure nobody gets sick in your household.
The federal Department of Agriculture’s Food Safety and Inspection Service offers these tips on how to make the best in a bad situation to ensure the food in your refrigerator and freezer remains edible for as long as possible in the onslaught of a storm.
Before the storm and while you have power:
E Keep an appliance thermometer in the refrigerator and freezer. An appliance thermometer will indicate the temperature inside the refrigerator and freezer in case of a power outage and help determine the safety of the food.
E Make sure the freezer is at 0°F or below and the refrigerator is at 40°F or below.
E Freeze containers of water for ice to help keep food cold in the freezer, refrigerator or coolers after the power is out.
E Freeze refrigerated items such as leftovers, milk and fresh meat and poultry that you may not need immediately — this helps keep them at a safe temperature longer.
E Plan ahead and know where dry ice and block ice can be purchased.
E Have coolers on hand to keep refrigerator food cold if the power will be out for more than 4 hours. Purchase or make ice and store in the freezer for use in the refrigerator or in a cooler. Freeze gel packs ahead of time for use in coolers.
E Group food together in the freezer — this helps the food stay cold longer.
E Store food on shelves that will be safely out of the way of contaminated water in case of flooding.
After the power goes out:
E Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature.
E The refrigerator will keep food safely cold for about 4 hours if it is unopened. A full freezer will hold the temperature for approximately 48 hours (24 hours if it is half full) and the door remains closed.
E Discard refrigerated perishable food such as meat, poultry, fish, soft cheeses, milk, eggs, leftovers and deli items after 4 hours without power.
E Food may be safely refrozen if it still contains ice crystals or is at 40°F or below when checked with a food thermometer.
E Never taste a food to determine its safety!
E Obtain dry or block ice to keep your refrigerator and freezer as cold as possible if the power is going to be out for a prolonged period of time. Fifty pounds of dry ice should hold an 18-cubic-foot full freezer for 2 days.
E If the power has been out for several days, check the temperature of the freezer with an appliance thermometer. If the appliance thermometer reads 40°F or below, the food is safe to refreeze.
E If a thermometer has not been kept in the freezer, check each package of food to determine its safety. If the food still contains ice crystals, the food is safe.
E Discard any food that is not in a waterproof container if there is any chance that it has come into contact with flood water. Discard wooden cutting boards, plastic utensils, baby bottle nipples and pacifiers.
E Thoroughly wash all metal pans, ceramic dishes and utensils that came in contact with flood water with hot soapy water and sanitize by boiling them in clean water or by immersing them for 15 minutes in a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water.
E Undamaged, commercially prepared foods in all-metal cans and retort pouches (for example, flexible, shelf-stable juice or seafood pouches) can be saved.
Last but least, when in doubt, throw it out.
read more here: http://www.thesunchronicle.com/news/local_news/keep-food-safe-when-power-is-out/article_a5c1ab0e-21f7-11e2-a4fe-001a4bcf887a.html
Keeping your food safe should the power go out is a way to make sure nobody gets sick in your household.
The federal Department of Agriculture’s Food Safety and Inspection Service offers these tips on how to make the best in a bad situation to ensure the food in your refrigerator and freezer remains edible for as long as possible in the onslaught of a storm.
Before the storm and while you have power:
E Keep an appliance thermometer in the refrigerator and freezer. An appliance thermometer will indicate the temperature inside the refrigerator and freezer in case of a power outage and help determine the safety of the food.
E Make sure the freezer is at 0°F or below and the refrigerator is at 40°F or below.
E Freeze containers of water for ice to help keep food cold in the freezer, refrigerator or coolers after the power is out.
E Freeze refrigerated items such as leftovers, milk and fresh meat and poultry that you may not need immediately — this helps keep them at a safe temperature longer.
E Plan ahead and know where dry ice and block ice can be purchased.
E Have coolers on hand to keep refrigerator food cold if the power will be out for more than 4 hours. Purchase or make ice and store in the freezer for use in the refrigerator or in a cooler. Freeze gel packs ahead of time for use in coolers.
E Group food together in the freezer — this helps the food stay cold longer.
E Store food on shelves that will be safely out of the way of contaminated water in case of flooding.
After the power goes out:
E Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature.
E The refrigerator will keep food safely cold for about 4 hours if it is unopened. A full freezer will hold the temperature for approximately 48 hours (24 hours if it is half full) and the door remains closed.
E Discard refrigerated perishable food such as meat, poultry, fish, soft cheeses, milk, eggs, leftovers and deli items after 4 hours without power.
E Food may be safely refrozen if it still contains ice crystals or is at 40°F or below when checked with a food thermometer.
E Never taste a food to determine its safety!
E Obtain dry or block ice to keep your refrigerator and freezer as cold as possible if the power is going to be out for a prolonged period of time. Fifty pounds of dry ice should hold an 18-cubic-foot full freezer for 2 days.
E If the power has been out for several days, check the temperature of the freezer with an appliance thermometer. If the appliance thermometer reads 40°F or below, the food is safe to refreeze.
E If a thermometer has not been kept in the freezer, check each package of food to determine its safety. If the food still contains ice crystals, the food is safe.
E Discard any food that is not in a waterproof container if there is any chance that it has come into contact with flood water. Discard wooden cutting boards, plastic utensils, baby bottle nipples and pacifiers.
E Thoroughly wash all metal pans, ceramic dishes and utensils that came in contact with flood water with hot soapy water and sanitize by boiling them in clean water or by immersing them for 15 minutes in a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water.
E Undamaged, commercially prepared foods in all-metal cans and retort pouches (for example, flexible, shelf-stable juice or seafood pouches) can be saved.
Last but least, when in doubt, throw it out.
read more here: http://www.thesunchronicle.com/news/local_news/keep-food-safe-when-power-is-out/article_a5c1ab0e-21f7-11e2-a4fe-001a4bcf887a.html
Sunday, October 21, 2012
Another Supermarket Chain Will Permanently Stop Selling Sprouts Due To 'Potential Food Safety Risk'
Elizabeth Weise, USA TODAY
Kroger , the nation's largest supermarket chain, has announced it will stop selling sprouts on Monday because of their "potential food safety risk." It joins retail behemoth Walmart, which quietly stopped selling the crunchy greens in 2010.
"After a thorough, science-based review, we have decided to voluntarily discontinue selling fresh sprouts," Payton Pruett, Kroger's vice president of food safety, said in a statement.
"This is big," said Marion Nestle, a professor of food safety at New York University. "This is a major retailer saying 'We aren't going to take it anymore. We can't risk harming our customers, and our suppliers are unwilling or unable to produce safe sprouts.' "
The industry's trade group expressed concern but said it was working to keep its products safe.
"We hope that the Kroger decision doesn't have a domino effect," said Bob Sanderson, president of the International Sprout Growers Association. The industry, which depends on sampling and testing to insure sprouts are not contaminated with pathogens, is working with the Food and Drug Administration and other groups to create better safety protocols.
"We're trying, but it's very challenging," Sanderson said. "These organisms can be anywhere." The industry is also working towards a "sprout-specific" food safety audit for producers.
Walmart stopped selling sprouts two years ago, in October 2010, said spokesman Kory Lundberg.
"It really comes down to our commitment to our customers' safety and knowing the microbial risk associated with sprouts," he said. However, he added the company continues to work with the sprout growing industry to create "enhanced food safety controls and microbial intervention strategies that would result in safer sprouts."
Between 1990 and 2010, more than 2,500 Americans were sickened by contaminated sprouts in at least 46 outbreaks, according to data from the Centers for Disease Control and Prevention. Salmonella was identified in 37 of the 46 outbreaks, E. coli with eight and listeria with one.
"It's great news," said Caroline Smith DeWaal, food safety director with the Center for Science in the Public Interest in Washington. Simply because of the way sprouts are grown they're "unavoidably unsafe," she said.
As the FDA says, "seeds and beans need warm, humid conditions to sprout and grow. These are the same conditions that are ideal for bacteria to grow, including dangerous bacteria like salmonella if they are present." The seeds used for sprouts can carry pathogens inside, where they're very hard to kill. Methods to destroy the contamination, such as irradiating the seeds or soaking them in bleach, haven't proved successful.
The Cincinnati-based supermarket chain operates 2,425 supermarkets in 31 states under names including Kroger, City Market, Dillons, Jay C, Food 4 Less, Fred Meyer, Fry's, King Soopers, QFC, Ralph's and Smith's.
Recent large sprout based outbreaks include:
-April 2012. Clover sprouts linked to infection with an E. coli variant in 29 people infected in 11 states.
-June 2011. Alfalfa sprouts contaminated with salmonella enteritidis sickened 21 people in five states, three of whom required hospitalization.
-May-June 2011. Fenugreek sprouts sickened more than 4,300 people and killed 50 in Europe, the United States and Canada.
-April-July 2011. Alfalfa sprouts and spicy sprout mix were linked to salmonella enteritidis that affected 25 people in five states.
-Nov. 2010-Feb. 2011. "Tiny greens" alfalfa sprouts and "spicy sprouts" sickened 140 people with salmonella in 26 states; 24(PERCENT) are hospitalized.
Mung bean sprouts have long been a component of Chinese cuisine, quickly stir fried as a vegetable. Alfalfa sprouts became popular in the 1970s in the United States as part of an overall trend towards fresh food and healthy eating. Broccoli sprouts became an overnight sensation in the 1990s when scientists at Johns Hopkins University found a cancer-fighting chemical in broccoli that was present in even higher concentrations in sprouts.
FDA and the Centers for Disease Control and Prevention advise that children, the elderly, pregnant women and people with weakened immune systems should avoid eating raw sprouts of all kinds, including alfalfa, clover, radish and mung bean sprouts. Sprouts can be "cooked thoroughly to reduce the risk of illness," the FDA says.
Kroger , the nation's largest supermarket chain, has announced it will stop selling sprouts on Monday because of their "potential food safety risk." It joins retail behemoth Walmart, which quietly stopped selling the crunchy greens in 2010.
"After a thorough, science-based review, we have decided to voluntarily discontinue selling fresh sprouts," Payton Pruett, Kroger's vice president of food safety, said in a statement.
"This is big," said Marion Nestle, a professor of food safety at New York University. "This is a major retailer saying 'We aren't going to take it anymore. We can't risk harming our customers, and our suppliers are unwilling or unable to produce safe sprouts.' "
The industry's trade group expressed concern but said it was working to keep its products safe.
"We hope that the Kroger decision doesn't have a domino effect," said Bob Sanderson, president of the International Sprout Growers Association. The industry, which depends on sampling and testing to insure sprouts are not contaminated with pathogens, is working with the Food and Drug Administration and other groups to create better safety protocols.
"We're trying, but it's very challenging," Sanderson said. "These organisms can be anywhere." The industry is also working towards a "sprout-specific" food safety audit for producers.
Walmart stopped selling sprouts two years ago, in October 2010, said spokesman Kory Lundberg.
"It really comes down to our commitment to our customers' safety and knowing the microbial risk associated with sprouts," he said. However, he added the company continues to work with the sprout growing industry to create "enhanced food safety controls and microbial intervention strategies that would result in safer sprouts."
Between 1990 and 2010, more than 2,500 Americans were sickened by contaminated sprouts in at least 46 outbreaks, according to data from the Centers for Disease Control and Prevention. Salmonella was identified in 37 of the 46 outbreaks, E. coli with eight and listeria with one.
"It's great news," said Caroline Smith DeWaal, food safety director with the Center for Science in the Public Interest in Washington. Simply because of the way sprouts are grown they're "unavoidably unsafe," she said.
As the FDA says, "seeds and beans need warm, humid conditions to sprout and grow. These are the same conditions that are ideal for bacteria to grow, including dangerous bacteria like salmonella if they are present." The seeds used for sprouts can carry pathogens inside, where they're very hard to kill. Methods to destroy the contamination, such as irradiating the seeds or soaking them in bleach, haven't proved successful.
The Cincinnati-based supermarket chain operates 2,425 supermarkets in 31 states under names including Kroger, City Market, Dillons, Jay C, Food 4 Less, Fred Meyer, Fry's, King Soopers, QFC, Ralph's and Smith's.
Recent large sprout based outbreaks include:
-April 2012. Clover sprouts linked to infection with an E. coli variant in 29 people infected in 11 states.
-June 2011. Alfalfa sprouts contaminated with salmonella enteritidis sickened 21 people in five states, three of whom required hospitalization.
-May-June 2011. Fenugreek sprouts sickened more than 4,300 people and killed 50 in Europe, the United States and Canada.
-April-July 2011. Alfalfa sprouts and spicy sprout mix were linked to salmonella enteritidis that affected 25 people in five states.
-Nov. 2010-Feb. 2011. "Tiny greens" alfalfa sprouts and "spicy sprouts" sickened 140 people with salmonella in 26 states; 24(PERCENT) are hospitalized.
Mung bean sprouts have long been a component of Chinese cuisine, quickly stir fried as a vegetable. Alfalfa sprouts became popular in the 1970s in the United States as part of an overall trend towards fresh food and healthy eating. Broccoli sprouts became an overnight sensation in the 1990s when scientists at Johns Hopkins University found a cancer-fighting chemical in broccoli that was present in even higher concentrations in sprouts.
FDA and the Centers for Disease Control and Prevention advise that children, the elderly, pregnant women and people with weakened immune systems should avoid eating raw sprouts of all kinds, including alfalfa, clover, radish and mung bean sprouts. Sprouts can be "cooked thoroughly to reduce the risk of illness," the FDA says.
Tuesday, October 9, 2012
Monday, October 8, 2012
Diabetic Diet
If you have diabetes, your body cannot make or properly use insulin. This leads to high blood glucose, or sugar, levels in your blood. Healthy eating helps keep your blood sugar in your target range. It is a critical part of managing your diabetes, because controlling your blood sugar can prevent the complications of diabetes.
A registered dietitian can help make an eating plan just for you. It should take into account your weight, medicines, lifestyle, and other health problems you have.
Healthy diabetic eating includes
Limiting foods that are high in sugar
Eating smaller portions, spread out over the day
Being careful about when and how many carbohydrates you eat
Eating a variety of whole-grain foods, fruits and vegetables every day
Eating less fat
Limiting your use of alcohol
Using less salt
NIH: National Institute of Diabetes and Digestive and Kidney Diseases
A registered dietitian can help make an eating plan just for you. It should take into account your weight, medicines, lifestyle, and other health problems you have.
Healthy diabetic eating includes
Limiting foods that are high in sugar
Eating smaller portions, spread out over the day
Being careful about when and how many carbohydrates you eat
Eating a variety of whole-grain foods, fruits and vegetables every day
Eating less fat
Limiting your use of alcohol
Using less salt
NIH: National Institute of Diabetes and Digestive and Kidney Diseases
Sunday, October 7, 2012
Ketogenic diet
ketogenic diet is a high-fat, adequate-protein, low-carbohydrate diet that in medicine is used primarily to treat difficult-to-control (refractory) epilepsy in children. The diet mimics aspects of starvation by forcing the body to burn fats rather than carbohydrates. Normally, the carbohydrates contained in food are converted into glucose, which is then transported around the body and is particularly important in fuelling brain function. However, if there is very little carbohydrate in the diet, the liver converts fat into fatty acids and ketone bodies. The ketone bodies pass into the brain and replace glucose as an energy source. An elevated level of ketone bodies in the blood, a state known as ketosis, leads to a reduction in the frequency of epileptic seizures.
The original therapeutic diet for pediatric epilepsy provides just enough protein for body growth and repair, and sufficient calories to maintain the correct weight for age and height. This classic ketogenic diet contains a 4:1 ratio by weight of fat to combined protein and carbohydrate. This is achieved by excluding high-carbohydrate foods such as starchy fruits and vegetables, bread, pasta, grains and sugar, while increasing the consumption of foods high in fat such as cream and butter.
Most dietary fat is made of molecules called long-chain triglycerides (LCTs). However, medium-chain triglycerides (MCTs)—made from fatty acids with shorter carbon chains than LCTs—are more ketogenic. A variant of the classic diet known as the MCT ketogenic diet uses a form of coconut oil, which is rich in MCTs, to provide around half the calories. As less overall fat is needed in this variant of the diet, a greater proportion of carbohydrate and protein can be consumed, allowing a greater variety of food choices.
The classic therapeutic ketogenic diet was developed for treatment of pediatric epilepsy in the 1920s and was widely used into the next decade, but its popularity waned with the introduction of effective anticonvulsant drugs. In the mid 1990s, Hollywood producer Jim Abrahams, whose son's severe epilepsy was effectively controlled by the diet, created the Charlie Foundation to promote it. Publicity included an appearance on NBC's Dateline programme and ...First Do No Harm (1997), a made-for-television film starring Meryl Streep. The foundation sponsored a multicentre research study, the results of which—announced in 1996—marked the beginning of renewed scientific interest in the diet.
The diet is effective in half of the patients who try it, and very effective in one third of patients. In 2008, a randomised controlled trial showed a clear benefit for treating refractory epilepsy in children with the ketogenic diet. A treatment of 6 to 24 months duration frequently results in a ≥ 90% decrease or elimination of seizures.
There is some evidence that adults with epilepsy may benefit from the diet, and that a less strict regime, such as a modified Atkins diet, is similarly effective. Clinical trials and studies in animal models suggest that ketogenic diets provide neuroprotective and disease-modifying benefits for a number of adult neurodegenerative disorders. As of 2008, research in this area is regarded as having provided insufficient positive data to warrant clinical use.
Read more here: http://en.wikipedia.org/wiki/Ketogenic_diet
The original therapeutic diet for pediatric epilepsy provides just enough protein for body growth and repair, and sufficient calories to maintain the correct weight for age and height. This classic ketogenic diet contains a 4:1 ratio by weight of fat to combined protein and carbohydrate. This is achieved by excluding high-carbohydrate foods such as starchy fruits and vegetables, bread, pasta, grains and sugar, while increasing the consumption of foods high in fat such as cream and butter.
Most dietary fat is made of molecules called long-chain triglycerides (LCTs). However, medium-chain triglycerides (MCTs)—made from fatty acids with shorter carbon chains than LCTs—are more ketogenic. A variant of the classic diet known as the MCT ketogenic diet uses a form of coconut oil, which is rich in MCTs, to provide around half the calories. As less overall fat is needed in this variant of the diet, a greater proportion of carbohydrate and protein can be consumed, allowing a greater variety of food choices.
The classic therapeutic ketogenic diet was developed for treatment of pediatric epilepsy in the 1920s and was widely used into the next decade, but its popularity waned with the introduction of effective anticonvulsant drugs. In the mid 1990s, Hollywood producer Jim Abrahams, whose son's severe epilepsy was effectively controlled by the diet, created the Charlie Foundation to promote it. Publicity included an appearance on NBC's Dateline programme and ...First Do No Harm (1997), a made-for-television film starring Meryl Streep. The foundation sponsored a multicentre research study, the results of which—announced in 1996—marked the beginning of renewed scientific interest in the diet.
The diet is effective in half of the patients who try it, and very effective in one third of patients. In 2008, a randomised controlled trial showed a clear benefit for treating refractory epilepsy in children with the ketogenic diet. A treatment of 6 to 24 months duration frequently results in a ≥ 90% decrease or elimination of seizures.
There is some evidence that adults with epilepsy may benefit from the diet, and that a less strict regime, such as a modified Atkins diet, is similarly effective. Clinical trials and studies in animal models suggest that ketogenic diets provide neuroprotective and disease-modifying benefits for a number of adult neurodegenerative disorders. As of 2008, research in this area is regarded as having provided insufficient positive data to warrant clinical use.
Read more here: http://en.wikipedia.org/wiki/Ketogenic_diet
Saturday, October 6, 2012
Food safety a growing sector for Maryland biotechs
by Lindsey Robbins,
With developing countries shipping more food to the U.S., biotechs face the opportunities — and challenges — of ensuring imports are safe for consumption.
Maryland biotech executives joined federal and academic food safety representatives to discuss meeting these needs during a panel discussion at this past week’s Mid-Atlantic Bio Conference in North Bethesda.
Food illness costs Americans more than $40 million per year, said Kara Cooper, a senior scientist with MRIGlobal’s Global Health and Security in Kansas City, Mo. Cooper’s nonprofit contract research organization works with both industry and government clients.
The U.S. imports 40 percent of its fruit, 20 percent of its vegetables and 80 percent of its seafood.
“We need research and tools to assess risks and deal with contamination as it occurs,” she said.
Current methods consist of taking swabs and sending them to labs for testing, which can take several days or even close to a week, said Ted Olsen, president and CEO of PathSensors in Baltimore.
Companies such as his are trying to provide tools to analyze pathogens in real time and provide data that can be evaluated on a regular basis, Olsen said. PathSensors provides a system that senses pathogens via an aerosol collector and identifies them.
Instead of a situation in which a chicken farm might swab an area and send out samples two weeks before processing the birds, companies should look toward offering a system that can analyze the area the day of processing, Olsen said.
“We’re looking for something to allow detection in a single day,” said Thomas S. Hammack, acting director of the Food and Drug Adminstration’s division of microbiology in Silver Spring.
Many of the perishable foods people enjoy have short shelf lives and cannot wait for several days between testing and results. Hammack also said his administration would like to see technology that helps rule out false positives during testing.
Another challenge in the food safety industry is the ever-evolving strains of bacteria, said Douglas White, CEO of OpGen in Gaithersburg.
White pointed out many strains already are mutating to resist current methods of treatment, which opens up new opportunities for discovery.
“The goal is to reduce the time it takes to find the source and prevent further outbreak,” he said, adding this can be difficult when sorting through the “enormous” amount of pathogen data available.
Greater infrastructure is required to handle all of information and make it more easily accessible, White said.
OpGen is a DNA analysis company that focuses on microbiology analysis, which is effective for tracking contaminated food outbreaks, White said.
At the University of Maryland, College Park, the International Food Safety Training Laboratory is doing its own part to standardize food safety procedures.
The challenge is coming up with testing methods that can be used in areas with limited resources, said Janie Dubois, manager of the laboratory. She was referring to developing countries that might not have any food safety systems.
Dubois’ lab trains both U.S. and international food analysts in best practices for food safety and testing.
“Food safety gets more complicated as we increase the distance food travels,” she said. “We have to think how it affects the communities when they realize they have a contaminated crop that now nobody can use.”
Read original post here: http://www.gazette.net/article/20121005/NEWS/710059716/-1/food-safety-a-growing-sector-for-maryland-biotechs&template=gazette
With developing countries shipping more food to the U.S., biotechs face the opportunities — and challenges — of ensuring imports are safe for consumption.
Maryland biotech executives joined federal and academic food safety representatives to discuss meeting these needs during a panel discussion at this past week’s Mid-Atlantic Bio Conference in North Bethesda.
Food illness costs Americans more than $40 million per year, said Kara Cooper, a senior scientist with MRIGlobal’s Global Health and Security in Kansas City, Mo. Cooper’s nonprofit contract research organization works with both industry and government clients.
The U.S. imports 40 percent of its fruit, 20 percent of its vegetables and 80 percent of its seafood.
“We need research and tools to assess risks and deal with contamination as it occurs,” she said.
Current methods consist of taking swabs and sending them to labs for testing, which can take several days or even close to a week, said Ted Olsen, president and CEO of PathSensors in Baltimore.
Companies such as his are trying to provide tools to analyze pathogens in real time and provide data that can be evaluated on a regular basis, Olsen said. PathSensors provides a system that senses pathogens via an aerosol collector and identifies them.
Instead of a situation in which a chicken farm might swab an area and send out samples two weeks before processing the birds, companies should look toward offering a system that can analyze the area the day of processing, Olsen said.
“We’re looking for something to allow detection in a single day,” said Thomas S. Hammack, acting director of the Food and Drug Adminstration’s division of microbiology in Silver Spring.
Many of the perishable foods people enjoy have short shelf lives and cannot wait for several days between testing and results. Hammack also said his administration would like to see technology that helps rule out false positives during testing.
Another challenge in the food safety industry is the ever-evolving strains of bacteria, said Douglas White, CEO of OpGen in Gaithersburg.
White pointed out many strains already are mutating to resist current methods of treatment, which opens up new opportunities for discovery.
“The goal is to reduce the time it takes to find the source and prevent further outbreak,” he said, adding this can be difficult when sorting through the “enormous” amount of pathogen data available.
Greater infrastructure is required to handle all of information and make it more easily accessible, White said.
OpGen is a DNA analysis company that focuses on microbiology analysis, which is effective for tracking contaminated food outbreaks, White said.
At the University of Maryland, College Park, the International Food Safety Training Laboratory is doing its own part to standardize food safety procedures.
The challenge is coming up with testing methods that can be used in areas with limited resources, said Janie Dubois, manager of the laboratory. She was referring to developing countries that might not have any food safety systems.
Dubois’ lab trains both U.S. and international food analysts in best practices for food safety and testing.
“Food safety gets more complicated as we increase the distance food travels,” she said. “We have to think how it affects the communities when they realize they have a contaminated crop that now nobody can use.”
Read original post here: http://www.gazette.net/article/20121005/NEWS/710059716/-1/food-safety-a-growing-sector-for-maryland-biotechs&template=gazette
Thursday, October 4, 2012
Steps to a Gluten-Free Diet for Improved Mental Health
For people with gluten intolerance, good physical and mental health requires a complete diet change. At first it can seem impossible because so many foods contain gluten.
But the popularity of the gluten-free diet is now making life just a little simpler for people with celiac disease and gluten sensitivities.
The National Foundation for Celiac Awareness website includes a plethora of information about gluten-free foods. They even have some recipes for people who can’t consume gluten, ranging from coconut chicken soup to spinach pesto, to chicken and asparagus pizza.
The website celiac.com also has a “safe gluten-free food list,” which includes items like corn, eggs, fruit and milk. Some oats are acceptable to eat, but it depends on whether or not they’ve been contaminated with gluten in processing.
For people who don’t know if they’re gluten intolerant or not, it might be time to try a trial gluten-elimination diet.
“Eliminate it from your diet for no less than four weeks and then reintroduce it,” said Heather Schrock, a nutritional therapy practitioner.
“If your symptoms return, you are sensitive. It is very important that you completely eliminate it though and that is where the difficulty may lie. Gluten is hidden in thousands of food and personal care products. That's right, even gluten in your lotion can affect someone with gluten sensitivity.”
Marie-Nathalie Beaudoin, a training director at Bay Area Family Therapy & Training Associates, said in an email that there are numerous gluten-free grains that people can consume as part of a healthy diet.
For example, in order to bake bread, cookies, cakes and pizzas, people can use gluten-free flour such as tapioca, coconut, rice and corn. She added that people can now choose from some gluten-free noodles now as well.
“Changing diet may seem like a daunting task, but really, everything is out there ready to be used as substitute,” Beaudoin said.
“The main challenge is the first step: figuring out what you’ll eat at every meal. Once that transition is accomplished, the dietary change can be completely enjoyable and easy to follow.”
By Rheyanne Weaver
Read more here: http://www.empowher.com/celiac-disease/content/steps-gluten-free-diet-improved-mental-health
But the popularity of the gluten-free diet is now making life just a little simpler for people with celiac disease and gluten sensitivities.
The National Foundation for Celiac Awareness website includes a plethora of information about gluten-free foods. They even have some recipes for people who can’t consume gluten, ranging from coconut chicken soup to spinach pesto, to chicken and asparagus pizza.
The website celiac.com also has a “safe gluten-free food list,” which includes items like corn, eggs, fruit and milk. Some oats are acceptable to eat, but it depends on whether or not they’ve been contaminated with gluten in processing.
For people who don’t know if they’re gluten intolerant or not, it might be time to try a trial gluten-elimination diet.
“Eliminate it from your diet for no less than four weeks and then reintroduce it,” said Heather Schrock, a nutritional therapy practitioner.
“If your symptoms return, you are sensitive. It is very important that you completely eliminate it though and that is where the difficulty may lie. Gluten is hidden in thousands of food and personal care products. That's right, even gluten in your lotion can affect someone with gluten sensitivity.”
Marie-Nathalie Beaudoin, a training director at Bay Area Family Therapy & Training Associates, said in an email that there are numerous gluten-free grains that people can consume as part of a healthy diet.
For example, in order to bake bread, cookies, cakes and pizzas, people can use gluten-free flour such as tapioca, coconut, rice and corn. She added that people can now choose from some gluten-free noodles now as well.
“Changing diet may seem like a daunting task, but really, everything is out there ready to be used as substitute,” Beaudoin said.
“The main challenge is the first step: figuring out what you’ll eat at every meal. Once that transition is accomplished, the dietary change can be completely enjoyable and easy to follow.”
By Rheyanne Weaver
Read more here: http://www.empowher.com/celiac-disease/content/steps-gluten-free-diet-improved-mental-health
Wednesday, October 3, 2012
The Global Food Crisis
by MARK SCHULLER
Having accompanied and translated for Haitian housing rights activist Reyneld Sanon on his recent trip to Washington, it became all too evident from many sectors: the State Department, Senate, USAID, or World Bank – the ability to sell an image is often more important than the lived realities for Haiti’s poor majority.
Time and again in DC we heard that the Martelly government is a good partner and making good progress, that Haiti is on the right track, that the relocation out of camps is going well, and that the private sector holds the (only) key to solving Haiti’s housing crisis. Further, low-wage export processing jobs are hailed as the magic bullet: with a decent income people can afford to build or rent their own housing, without the need of a government handout.
There is indeed some progress, but the on-the-ground realities are more complex and sobering.
Going to what remains of the same eight camps in the longitudinal study – my seventh visit since July 2011, first since Hurricane Isaac – was instructive. In far-flung CAJIT, the IOM gave new tarps to reinforce the remains of a dozen families’ shelter destroyed by Isaac, not to mention two and a half years’ worth of beating from the harsh Caribbean climate.
Plas Lape, in the touch-and-go neighborhood of Delma 2 / Sen Marten, was almost completely vacated, with only a handful of battered sheets of plastic remaining. After five meetings with the community, the NGO responsible for the relocation project resumed their activities suspended because of violence. The second of three sectors in front of City Hall in Kafou (Carrefour) was just cleared out a week ago, with the final on its way any day now.
That said, however, a couple camps appeared relatively abandoned. In Karade, for the majority of residents who weren’t given a T-shelter, over half the tents were blown to the ground by Isaac. Some were rebuilt, some with donations from one or another agency. However too many were still in tatters.
The worst was HANCHO. The mayor of Delma – only one of 2 in the whole country whom Martelly did not revoke – marked 128 tents to be demolished to make way for a new factory. According to residents, city officials offered $5,000 to be split among the 128 families. Residents refused. No one offered even replacement tarps, for either these tents or those not in the path of progress. Worse, a week before my visit last Wednesday there was an outbreak of cholera that affected 181 people. Two children – a four-year-old and a nine-year-old – died.
People in HANCHO are on edge, worried that they can be forcibly removed at any moment.
Riding the taptap, the public transportation, and eating at the ti resto, street restaurants, was even more instructive.
On the taptap many people are talking about the skyrocketing food costs. Staples such as rice – 82% of which is imported – and oil are going up as much as 50% since the beginning of August, which was already higher than in April 2008, when the country erupted in protest.
While President Martelly and his government were going to New York to attend the United Nations General Assembly protesters took to the streets, including thousands in Okap (Cap Haïtien) on Friday, September 21.
Some people are redefining the word goudougoudou – an onomatopoeia mimicking the sound of the rumbling of the earth to refer to the earthquake – to denote the sound of hunger pains. A recently written graffiti succinctly warns: goudougoudou demands change.
More than just linguistic innovation from a creative people, drawing parallels between rising food costs and the earthquake redefines the word “disaster,” specifically reminding of its human causes. And it is a clarion call for action, a warning of an impending humanitarian crisis.
Haiti is at the vanguard of the food crisis because of its extreme dependence on foreign exports and food aid that has slowly but systematically destroyed local peasant production. But it’s coming for the rest of us: this summer’s record high temperatures and massive droughts are heralding rising food costs the world over. Agribusiness in the Midwest quite literally feeds the world, with corn in hundreds of processed food items.
NASA scientists measuring temperatures have concluded that this is none other than human induced global climate change, and it’s going faster than many feared.
Haiti’s vulnerability to shocks in global food prices was deepened by the Martelly administration’s much-praised efforts at establishing the rule of law and collecting tax revenue by clamping down on the informal trade across the Dominican border. Again, this makes sense in the abstract to Washington policymakers as an attempt to wean Haiti off of humanitarian aid, which is very noticeably trickling down to a minimum.
But this solution misses Haiti’s “one percent,” who are granted tax shelters and regularly invest their money outside of Haiti.
The 99 percent have begun to have their say. Today, September 30, a protest gathered goudougoudou’s cry for help, that the AP numbered at several thousand. This too has been the topic of public conversation on the taptap, in the camps, and on the streets leading up to today.
Some will likely underestimate this protest as politically motivated, organized by the Lavalas party on the 21st anniversary of the first coup against former president Aristide. But this would be a mistake given that the message has inspired thousands to march against the government despite its populist and clientelist projects like the Carnival des Fleurs and Ti Manman Cheri.
It would be useful for policymakers in Washington to get in a taptap and visit the camps to hear goudougoudou and heed its warning.
One of the most reflexive and sobering comments I translated for Sanon in Washington was that “Whatever we do in Haiti can be undermined by factors totally outside of Haiti’s control.” He mentioned rising oil costs and fluctuations in the global apparel market.
With all respect to one of Haiti’s most effective behind-the-scenes advocates, the change goudougoudou is demanding is most definitely within our grasp:
* We can encourage self-sufficiency and national production so that Haitian farmers can feed the country.
* We can change the terms of political and economic engagement between Haiti and the rest of the world.
* We can fund efforts to stop global climate change, investing in green technology through mechanisms like a financial transaction tax.
* And in the meantime, especially since we have encouraged suppression of wages, we can encourage caps on prices on basic foodstuffs, paying Haitian farmers directly for the difference in cost.
Read more here: http://www.counterpunch.org/2012/10/02/the-global-food-crisis/
Having accompanied and translated for Haitian housing rights activist Reyneld Sanon on his recent trip to Washington, it became all too evident from many sectors: the State Department, Senate, USAID, or World Bank – the ability to sell an image is often more important than the lived realities for Haiti’s poor majority.
Time and again in DC we heard that the Martelly government is a good partner and making good progress, that Haiti is on the right track, that the relocation out of camps is going well, and that the private sector holds the (only) key to solving Haiti’s housing crisis. Further, low-wage export processing jobs are hailed as the magic bullet: with a decent income people can afford to build or rent their own housing, without the need of a government handout.
There is indeed some progress, but the on-the-ground realities are more complex and sobering.
Going to what remains of the same eight camps in the longitudinal study – my seventh visit since July 2011, first since Hurricane Isaac – was instructive. In far-flung CAJIT, the IOM gave new tarps to reinforce the remains of a dozen families’ shelter destroyed by Isaac, not to mention two and a half years’ worth of beating from the harsh Caribbean climate.
Plas Lape, in the touch-and-go neighborhood of Delma 2 / Sen Marten, was almost completely vacated, with only a handful of battered sheets of plastic remaining. After five meetings with the community, the NGO responsible for the relocation project resumed their activities suspended because of violence. The second of three sectors in front of City Hall in Kafou (Carrefour) was just cleared out a week ago, with the final on its way any day now.
That said, however, a couple camps appeared relatively abandoned. In Karade, for the majority of residents who weren’t given a T-shelter, over half the tents were blown to the ground by Isaac. Some were rebuilt, some with donations from one or another agency. However too many were still in tatters.
The worst was HANCHO. The mayor of Delma – only one of 2 in the whole country whom Martelly did not revoke – marked 128 tents to be demolished to make way for a new factory. According to residents, city officials offered $5,000 to be split among the 128 families. Residents refused. No one offered even replacement tarps, for either these tents or those not in the path of progress. Worse, a week before my visit last Wednesday there was an outbreak of cholera that affected 181 people. Two children – a four-year-old and a nine-year-old – died.
People in HANCHO are on edge, worried that they can be forcibly removed at any moment.
Riding the taptap, the public transportation, and eating at the ti resto, street restaurants, was even more instructive.
On the taptap many people are talking about the skyrocketing food costs. Staples such as rice – 82% of which is imported – and oil are going up as much as 50% since the beginning of August, which was already higher than in April 2008, when the country erupted in protest.
While President Martelly and his government were going to New York to attend the United Nations General Assembly protesters took to the streets, including thousands in Okap (Cap Haïtien) on Friday, September 21.
Some people are redefining the word goudougoudou – an onomatopoeia mimicking the sound of the rumbling of the earth to refer to the earthquake – to denote the sound of hunger pains. A recently written graffiti succinctly warns: goudougoudou demands change.
More than just linguistic innovation from a creative people, drawing parallels between rising food costs and the earthquake redefines the word “disaster,” specifically reminding of its human causes. And it is a clarion call for action, a warning of an impending humanitarian crisis.
Haiti is at the vanguard of the food crisis because of its extreme dependence on foreign exports and food aid that has slowly but systematically destroyed local peasant production. But it’s coming for the rest of us: this summer’s record high temperatures and massive droughts are heralding rising food costs the world over. Agribusiness in the Midwest quite literally feeds the world, with corn in hundreds of processed food items.
NASA scientists measuring temperatures have concluded that this is none other than human induced global climate change, and it’s going faster than many feared.
Haiti’s vulnerability to shocks in global food prices was deepened by the Martelly administration’s much-praised efforts at establishing the rule of law and collecting tax revenue by clamping down on the informal trade across the Dominican border. Again, this makes sense in the abstract to Washington policymakers as an attempt to wean Haiti off of humanitarian aid, which is very noticeably trickling down to a minimum.
But this solution misses Haiti’s “one percent,” who are granted tax shelters and regularly invest their money outside of Haiti.
The 99 percent have begun to have their say. Today, September 30, a protest gathered goudougoudou’s cry for help, that the AP numbered at several thousand. This too has been the topic of public conversation on the taptap, in the camps, and on the streets leading up to today.
Some will likely underestimate this protest as politically motivated, organized by the Lavalas party on the 21st anniversary of the first coup against former president Aristide. But this would be a mistake given that the message has inspired thousands to march against the government despite its populist and clientelist projects like the Carnival des Fleurs and Ti Manman Cheri.
It would be useful for policymakers in Washington to get in a taptap and visit the camps to hear goudougoudou and heed its warning.
One of the most reflexive and sobering comments I translated for Sanon in Washington was that “Whatever we do in Haiti can be undermined by factors totally outside of Haiti’s control.” He mentioned rising oil costs and fluctuations in the global apparel market.
With all respect to one of Haiti’s most effective behind-the-scenes advocates, the change goudougoudou is demanding is most definitely within our grasp:
* We can encourage self-sufficiency and national production so that Haitian farmers can feed the country.
* We can change the terms of political and economic engagement between Haiti and the rest of the world.
* We can fund efforts to stop global climate change, investing in green technology through mechanisms like a financial transaction tax.
* And in the meantime, especially since we have encouraged suppression of wages, we can encourage caps on prices on basic foodstuffs, paying Haitian farmers directly for the difference in cost.
Read more here: http://www.counterpunch.org/2012/10/02/the-global-food-crisis/
Tuesday, October 2, 2012
Surprising Foods That Fight Fat
Get excited: You can burn calories and combat fat by eating yummy food. "If you choose the right picks, studies show you can torch up to 300 extra calories a day," says Pamela Peeke, MD, author of The Hunger Fix. Whole, unrefined foods are your heroes. Your metabolism has to work harder to break them down than processed ones, so you're zapping more calories—and storing less as fat. These recipes double up (even triple up) on foods with serious metabolism-boosting power. Take that, dastardly fat!
Salmon
What a catch! Research suggests the omega-3s in salmon and other fatty fish help build muscle—and the more muscle you have, the more calories you burn. Omega-3s may also help reduce fat storage by lowering cortisol levels (scientists have yet to confirm how).
Go for: Two 3-oz servings of fatty fish per week.
Try this recipe: Salmon Noodle Bowl
Yogurt
Calcium-rich foods have slimming superpowers. Get too little of this mineral and your body's more likely to pack away calories as fat, according to a review of studies. With up to 50 percent more calcium per ounce than milk, yogurt is a potent source. Better yet, its probiotics may help keep belly fat under control.
Go for: At least two servings a day.
Try these recipes:
Creamy Bean Dip
Cooling Raita
Keep reading for five more foods that fight fat.
Avocado
For a speedy metabolism, you need to keep inflammation in check and blood vessels clear and supple. Avocado's unique combo of essential fatty acids, monounsaturated fats, and antioxidants helps you do just that. Plus, one avocado's 14 grams of fiber kicks up your calorie burn.
Go for: One to two daily servings of foods high in healthy fats.
Try this recipe: Avocado Whip
Beans
High in resistant starch and fiber, beans force your system to use extra energy (as in calories) to break them down. Research from the University of Colorado suggests that if you choose foods high in resistant starch—it's also found in whole grains and not-quite-ripe bananas—you can increase your calorie-burning power by up to 24 percent over the course of the day.
Go for: One serving of a resistant-starch food per meal.
Try this recipe: Warm Two-Bean Chard Salad
Chili peppers
Feel the burn? It's more than mere sensation: chilies' heat signals the presence of capsaicin, a compound that, along with capsiate, can propel the body to scorch an extra 50 to 100 calories following a spicy meal.
Go for: Chilies as hot as you can stand. (But watch out! The hottest ones—habanero, Scotch bonnet, and Thai or Indian peppers—are too fiery for many people.)
Try these recipes:
Scrambled Eggs With Chilies
Roast Chicken With Yogurt-Chili Rub
Green tea
This packs caffeine and antioxidants called catechins, a dynamic duo believed to stimulate your nervous system and increase fat-burning. Studies suggest that drinking green tea can help you drop pounds and trim your waist.
Go for: Several cups a day (keeping in mind how caffeine affects you).
Try this recipe: Spiced Green Tea Smoothie
Coffee
You use it to wake up—and your metabolism will, too. The caffeine in one cup of joe temporarily perks up your metabolism by as much as 15 percent. Caffeine also helps mobilize the forces that burn stored fat.
Go for: One to two cups a day, especially before exercise.
Try this recipe: Spiced Coffee Shake.
read more here: http://www.fitsugar.com/Surprising-Foods-Fight-Fat-25237409
Salmon
What a catch! Research suggests the omega-3s in salmon and other fatty fish help build muscle—and the more muscle you have, the more calories you burn. Omega-3s may also help reduce fat storage by lowering cortisol levels (scientists have yet to confirm how).
Go for: Two 3-oz servings of fatty fish per week.
Try this recipe: Salmon Noodle Bowl
Yogurt
Calcium-rich foods have slimming superpowers. Get too little of this mineral and your body's more likely to pack away calories as fat, according to a review of studies. With up to 50 percent more calcium per ounce than milk, yogurt is a potent source. Better yet, its probiotics may help keep belly fat under control.
Go for: At least two servings a day.
Try these recipes:
Creamy Bean Dip
Cooling Raita
Keep reading for five more foods that fight fat.
Avocado
For a speedy metabolism, you need to keep inflammation in check and blood vessels clear and supple. Avocado's unique combo of essential fatty acids, monounsaturated fats, and antioxidants helps you do just that. Plus, one avocado's 14 grams of fiber kicks up your calorie burn.
Go for: One to two daily servings of foods high in healthy fats.
Try this recipe: Avocado Whip
Beans
High in resistant starch and fiber, beans force your system to use extra energy (as in calories) to break them down. Research from the University of Colorado suggests that if you choose foods high in resistant starch—it's also found in whole grains and not-quite-ripe bananas—you can increase your calorie-burning power by up to 24 percent over the course of the day.
Go for: One serving of a resistant-starch food per meal.
Try this recipe: Warm Two-Bean Chard Salad
Chili peppers
Feel the burn? It's more than mere sensation: chilies' heat signals the presence of capsaicin, a compound that, along with capsiate, can propel the body to scorch an extra 50 to 100 calories following a spicy meal.
Go for: Chilies as hot as you can stand. (But watch out! The hottest ones—habanero, Scotch bonnet, and Thai or Indian peppers—are too fiery for many people.)
Try these recipes:
Scrambled Eggs With Chilies
Roast Chicken With Yogurt-Chili Rub
Green tea
This packs caffeine and antioxidants called catechins, a dynamic duo believed to stimulate your nervous system and increase fat-burning. Studies suggest that drinking green tea can help you drop pounds and trim your waist.
Go for: Several cups a day (keeping in mind how caffeine affects you).
Try this recipe: Spiced Green Tea Smoothie
Coffee
You use it to wake up—and your metabolism will, too. The caffeine in one cup of joe temporarily perks up your metabolism by as much as 15 percent. Caffeine also helps mobilize the forces that burn stored fat.
Go for: One to two cups a day, especially before exercise.
Try this recipe: Spiced Coffee Shake.
read more here: http://www.fitsugar.com/Surprising-Foods-Fight-Fat-25237409
Monday, October 1, 2012
Enhancing Food Safety: EU adopts list of approved flavouring substances
Brussels. Flavouring substances in food will become even safer and more transparent thanks to two pieces of legislation adopted today by the European Commission. Only those flavouring substances featuring on the approved lists will be permitted for use by the food industry.
Used to alter the taste and/or odour of food, flavourings substances have a long history of safe use in a wide variety of foods, such as soft drinks, confectionery, cereals, cakes and yoghurts, and have now been evaluated at EU level.
"Thanks to on-going efforts by the European Food Safety Authority (EFSA) and other scientific bodies, this legislation on flavouring substances will vastly improve the transparency of information to citizens and industry alike. It will be easier for all concerned to know exactly which flavouring substances can be used in food." said John Dalli Health and Consumer Policy Commissioner.
These two new pieces of legislation will clarify and harmonise the use of flavouring substances within the single market:
•The first Regulation1 provides for a new EU wide list of flavouring substances which can be used in food and will apply from 22 April 2013, giving time for the EU food industry to adapt to the new rules. All flavouring substances not in the list will be prohibited after a phasing out period of 18 months.
•The second Regulation2 concerns transitional measures for other flavourings such as flavourings made from non-food sources and will apply from 22 October 2012.
The new list includes over 2,100 authorised flavouring substances. A further 400 will remain on the market until EFSA concludes its evaluation. These have been used for a long time and have already been assessed as safe by other scientific bodies.
Increased Transparency
Transparency and clarity of information is one of the main benefits of the new rules. The authorised uses of flavouring substances will be listed according to the category of food to which they may be added. Transparency will be improved as the list will also be available in an on-line database allowing consumers, food businesses and national food control authorities to easily identify which flavouring substances are authorised in food.
Conditions for authorising flavouring substances
A flavouring substance may only be authorised if its use meets the following conditions:
•it does not, on the basis of the available scientific evidence, pose risks to the health of the consumer at the level of the proposed use;
•its use does not mislead the consumer.
Read more: http://www.focus-fen.net/index.php?id=n288809
Used to alter the taste and/or odour of food, flavourings substances have a long history of safe use in a wide variety of foods, such as soft drinks, confectionery, cereals, cakes and yoghurts, and have now been evaluated at EU level.
"Thanks to on-going efforts by the European Food Safety Authority (EFSA) and other scientific bodies, this legislation on flavouring substances will vastly improve the transparency of information to citizens and industry alike. It will be easier for all concerned to know exactly which flavouring substances can be used in food." said John Dalli Health and Consumer Policy Commissioner.
These two new pieces of legislation will clarify and harmonise the use of flavouring substances within the single market:
•The first Regulation1 provides for a new EU wide list of flavouring substances which can be used in food and will apply from 22 April 2013, giving time for the EU food industry to adapt to the new rules. All flavouring substances not in the list will be prohibited after a phasing out period of 18 months.
•The second Regulation2 concerns transitional measures for other flavourings such as flavourings made from non-food sources and will apply from 22 October 2012.
The new list includes over 2,100 authorised flavouring substances. A further 400 will remain on the market until EFSA concludes its evaluation. These have been used for a long time and have already been assessed as safe by other scientific bodies.
Increased Transparency
Transparency and clarity of information is one of the main benefits of the new rules. The authorised uses of flavouring substances will be listed according to the category of food to which they may be added. Transparency will be improved as the list will also be available in an on-line database allowing consumers, food businesses and national food control authorities to easily identify which flavouring substances are authorised in food.
Conditions for authorising flavouring substances
A flavouring substance may only be authorised if its use meets the following conditions:
•it does not, on the basis of the available scientific evidence, pose risks to the health of the consumer at the level of the proposed use;
•its use does not mislead the consumer.
Read more: http://www.focus-fen.net/index.php?id=n288809
Friday, September 28, 2012
Zimbabwe: Nation Under Siege From Under Nutrition
Bulawayo — The United Nations International Children and Education Fund (UNICEF) says Zimbabwe is under siege from chronic under-nutrition, prompting child mortality to increase by 20 percent in recent months. Child mortality in Zimbabwe currently stands at 925 deaths per every 100 000 births.
Studies have shown that child under nutrition in Zimbabwe is as a result of poor dietary intake and disease blamed on sub optimal feeding practices, especially during the critical periods of pregnancy, infancy and young childhood, an unhealthy household environment and lack of health and nutrition services.
Global analysis confirms that nutrition-related disorders, including stunting, severe wasting, intra-uterine growth restriction and deficiencies of key micronutrients are responsible for about 35 percent of child deaths globally and 11 percent of the total global disease burden.
These nutrition-related disorders are highly prevalent in Zimbabwe and are estimated to contribute to approximately 12 000 under-five child deaths every year.
Child under nutrition is also related to maternal nutritional status.
In Zimbabwe, about 10 percent of children are born with low birth weight, while an estimated nine percent of women of reproductive age have a body mass index of less than 18,5 percent, which is considered very thin.
UNICEF health specialist, Ranganai Mathema, said 10 districts were identified as the worst affected, among them were Manicaland, parts of Matabeleland, Midlands, Mashonaland Central and Mashonaland West.
"As a result, we have quite a number of children who are dying because of chronic under nutrition in Zimbabwe. As you can see from the map, there is nowhere where we have green, there are negative signs countrywide, which means the whole country is under siege from chronic under nutrition," she said.
Limited progress has been made in reducing illness and deaths of children in Zimbabwe so far. According to the Ministry of Health and Child Welfare, the high levels of malnutrition depict food insecurity in the country.
The ministry said much of the progress made in improving nutrition has been eroded by recurrent droughts, poor economic performance and HIV and Aids. Child Protection specialist, Elayn Sammon, said 3,5 million children in Zimbabwe were born to parents living below the poverty datum line.
This has prompted intervention of developmental agencies like UNICEF and others to partner with government to initiate Harmonised Social Cash Transfer Programme, which is an unconditional cash transfer for households who are both labour constrained and food poor.
Sammon said 18 637 households from the first 10 districts had benefitted so far from the first phase of the programme, while phase two was targeting a further 10 districts by October this year.
Under the scheme, food poor households are entitled to receive about US$20 every two months.
Indications are that Zimbabwe is unlikely to meet goal number four of the Millennium Development Goals which is to reduce infant mortality by two thirds by 2015.
Ga. conducting food inspections based on risk
ATLANTA (AP) — The greater the risk a food product could be contaminated, the more often the manufacturer will be inspected under a new system being established in Georgia.
Georgia is making the shift after other states began focusing their inspectors' work based on the likelihood that food products could be contaminated with pathogens. While the decision has been praised by consumer safety advocates, it also underlines a fundamental problem: Overworked state food inspectors could not keep pace with the old goal — one routine inspection every six months.
"We feel like it's really important because ... what you do is put your resources toward where your greatest exposure is, and I think it helps you do a better job," Agriculture Commissioner Gary Black said.
An audit released this summer found that as of May 2011, the state Department of Agriculture had conducted one inspection every six months for 51 percent of the state's roughly 740 licensed food processing facilities. The rest had been inspected within the past year or longer. That audit caught Black's department in the middle of a transition, a fact that the auditors acknowledged. Earlier that year, Black's department began discussing how it could implement a model that focused inspections based on risk.
The U.S. Food and Drug Administration already adopted risk-based inspections as part of its recommended standards, and many states have made the transition.
"The idea is you want to focus your resources on the person preparing the sushi, not the one who has the processed food in a package," said Doug Farquhar, the program director for environmental health at the National Conference of State Legislatures. "Georgia is kind of bringing itself up to speed."
Food safety officials across the country constantly contend with resource issues. The number of inspectors examining food manufacturers has grown from three to seven staffers since a 2009 salmonella outbreak traced to a Georgia peanut processing plant killed nine people. Black said he is using federal grant money to employ a compliance officer and intends to shield the food safety inspectors from statewide budget cuts required by Gov. Nathan Deal.
Even so, it remains unclear whether seven inspectors will be enough to fully staff the program.
In the past, inspectors would attempt to review a massive peanut processing plant, for example, in a half day or even less, said Michael Doyle, the director of the Center for Food Safety at the University of Georgia. Targeted inspections could help make better use of an inspector's time.
"And the question is, is it better to do a thorough audit and maybe do it once a year than to do these cursory audits just to meet the goal of doing it twice a year?" said Doyle, who added that he prefers a more intense audit.
As state food inspectors review facilities, they are now gathering information used to gauge a manufacturer's risk. That process should be finished within a year, said Oscar Garrison, director of the food safety division with the state Department of Agriculture.
While department officials are still tweaking guidelines, the number of inspections could vary widely. Garrison estimated that a high-risk producer could get a quarterly inspection, while very small establishments with clean records could go two years without seeing an inspector.
To define a plant's risk, state officials examine several variables. Some products are inherently less prone to contamination than others. For example, pre-washed, ready-to-eat fruits and vegetables are more likely to be contaminated than baked crackers. The risk of a major outbreak for a firm that sells its products locally is less than for a large operation that ships food across the country.
Food products going to vulnerable populations, such as baby formula for infants or food destined for the elderly in nursing homes, will generally get more scrutiny than products destined for the general population, Garrison said.
How the food is produced also factors into the risk assessment. Firms that have robust food safety plans, aggressively test their food ingredients and products and monitor their suppliers are viewed as less prone to food outbreaks than manufacturers who are more lax.
Department officials are weighing those variables as they inspect plants. For example, an inspector noted in a recent review that a firm making ready-to-eat deli-cooked vegetables and casseroles should be considered high-risk since consumers would only warm, not thoroughly cook, the final product.
Garrison said the risk profiles developed by his department are not set in stone. A manufacturer rated as low-risk could find itself under stepped-up scrutiny if inspectors cite if for violations or if testing reveals contamination.
Read more: http://www.sfgate.com/news/article/Ga-conducting-food-inspections-based-on-risk-3902604.php#ixzz27ppq2NYg
Thursday, September 27, 2012
Biggest Food Safety Disasters 2012: Peanut Butter, Sushi, Cantaloupe And More
If there's something we tend to take for granted, it's food safety. We hardly expect the bag of lettuce we buy at the supermarket, or the jar of peanut butter or the cantaloupe, to harm us.
But 2012 has shown us that as consumers it pays to be vigilant -- mass production often lends itself to facilities that have proved a fertile breeding ground for harmful pathogens like salmonella, e. coli and listeria. Still, even small producers often find themselves caught up in recalls.
Among the most dangerous recalls this year was one involving cantaloupes, which sickened upwards of 150 people and killed two. Another involving a tainted tuna product sickened 116 and sparked a debate about "tuna scrape." "Pink slime" was another hot topic in recent months, raising concerns and questions from health experts and other members of the food community.
The best way to protect yourself is to stay informed. With that in mind, click through the below gallery of 2012's biggest food safety disasters.
Read more here;
http://www.huffingtonpost.com/2012/09/26/food-safety-disasters-2012_n_1914510.html
Read more here;
http://www.huffingtonpost.com/2012/09/26/food-safety-disasters-2012_n_1914510.html
Wednesday, September 26, 2012
Eat a Lot of Rice? The Risk of Arsenic is Real, So Cook Your Rice THIS Way to Stay Safe
by Sarah Jio,
I know, we have enough things to worry about these days, don't we? And now, health experts are taking aim at rice. But, as disturbing as it is to think that the rice we love could be contaminated with a cancer-causing substance, it still pays to be protect yourself, and here's how...
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source="pic.jpg" alt="brown rice, rice."
I know, we have enough things to worry about these days, don't we? And now, health experts are taking aim at rice. But, as disturbing as it is to think that the rice we love could be contaminated with a cancer-causing substance, it still pays to be protect yourself, and here's how...
I've been following the news about arsenic in rice with interest. Arsenic is found in soil with high pesticide and industrial run-off, and it's also naturally occurring int he environment, but either way, too much of it is a bad thing for our health, obviously. The problem is, it's showing up in our rice, sometimes at scary levels, say government food experts.
This is the type of news you might shrug off because, what can you do, really? Well, there is something you can do to reduce the amount of arsenic that could be in your rice, and it's really easy: Boil your rice in a lot of water (as in, six parts water to one part rice), then drain the excess water off when you're ready to eat. "Evidence suggests that can lower arsenic levels," notes the Environmental Working Group.
Read More http://www.glamour.com/health-fitness/blogs/vitamin-g/2012/09/eat-a-lot-of-rice-the-risk-of.html#ixzz27e9cDLed .
Tuesday, September 25, 2012
Critics of weight-loss device warn prospective users of dangers
MARIN COUNTY, Calif. —
A device that harnesses the power of microwaves to melt away fat is being touted by some weight-loss businesses as a breakthrough, but the product has some critics calling it dangerous.
For many Americans, the battle of the bulge is a lifelong pursuit and any weight loss procedure is worthy of consideration. But a machine called the Lipotron should remind viewers of an old adage: "Buyer beware."
The Altschuler Center for Weight Loss in Novato advertises the Lipotron as a device that "eliminates body fat."
29-year-old caterer Megan Buser told KTVU she wanted to lose some inches.
She has had nine of the ten planned treatments and credits the Lipotron to her "losing several inches off my waist."
Each 45-minute treatment with the Lipotron costs $210.
32-year-old Zoe Alexander said the treatment felt warm as a technician moved a hand piece over her belly. Promoters of the device say the machine's microwaves heat fat cells deep under the skin.
"The fat is released from the fat cells and through the course of a week the body starts to eliminate them through the vascular channels and the lymph system," explained weight-loss specialist Dr. Gail Altschuler.
"I’ve been told by the technician and the people doing this that it’s safe and effective," said Alexander.
But not according to the FDA. KTVU learned that the device manufacturer began trying to get FDA approval five years ago.
"The FDA denied clearance and said they needed to respond to more questions and present more data," said Dr. Michael Carome of watchdog organization Public Citizen Health Research Group.
The group filed federal complaints two months ago against California Lipotron manufacturer Revecomed and their distributors as well as a state complaint against Dr. Altschuler.
"They may not market this device because it does not have approval or clearance from the FDA," said Dr. Carome.
Revecomed's attorney said there is a federal investigation, but insisted the company is doing nothing illegal.
Revecomed registered Lipotron last year as an "electric therapeutic massager." Critics argue that misinformation is helping the company skirt the law dangerously. "This device has caused burns and electric shocks to patients," said Dr. Carome.
However, California's Department of Health said they have had no complaints about the device.
Lipotron's distributor promises big profits for doctors using it, but a few weeks ago, after a warning, reportedly stopped making direct claims about whether the $85,000 machine reduces fat.
The Altschuler Center's advertising continues to make medical claims about the Lipotron in apparent violation of federal law.
Public Citizen said for two and a half years, Lipotron has preyed on gullible people encouraged to pay thousands of dollars for a procedure not proven safe or effective.
"The device remains on the market and it's just inexplicable to us that the FDA has failed to act despite that knowledge," said Dr. Carome.
The FDA makes no comment on any ongoing investigation. The California Medical Board said it's investigations are also confidential.
Activists tell those looking for a quick weight-loss solution to remember another old adage: If it sounds too good to be true, it probably is.
Read more here:
Sunday, September 23, 2012
Fitness Tips: Small Diet and Exercise Efforts Can Pay Off
Are you one of the many adults who have reached your 30s or 40s and discovered that your waist has expanded along with your age and you now wear larger sizes that even before? Many of us find that our metabolism slows down as we age and in addition weight gain may be compounded by such things as busy schedules and stress. Losing weight does not have to add to the stress and can be a simple matter of paying a little more attention to what you eat and opportunities to exercise that exist already. Even if you have a busy stressful schedule, here are some diet and exercise tips for losing weight.
While it may be tempting to decide to jump on the bandwagon for the latest diet craze or what ever newest exercise product is being offered on the late night infomercials, most of those diets and exercise programs are passing fads that either don't work or that require lots of planning and dedication which many people just don't have time for. A temporary fix that you will soon give up isn't going to help you very much.
To find a solution that works for you, first take a look at your lifestyle and figure out what is contributing to your weight gain. Maybe you eat out a lot or at restaurant that don't have many healthy menu items. Do you have a desk job and do not have much opportunity to move around during the day? Do you buy sodas and snacks from a machine during the day? All of these can contribute to an increasing weight gain.
The only real solution to losing weight and keeping it off is to exercise more and consume fewer calories. Of course, we all have real lives and demands on our time so for most people hours at the gym or meticulous diet menus are just not going to fit into our hectic schedules, so you need to look for ways to modify your behavior and habits in small ways that do not cause major changes in your schedule or take up much time.
Think about what you eat. You are either mostly eating food that you buy at the supermarket or you are mostly eating at restaurants or eating take out or delivery. Either way, you need to examine your choices. So if you are buying food at the supermarket, try to buy healthier item to take for lunch and leave the dessert out. Take a few minutes to read labels and buy the brands with the least amount of calories. When eating out, think about what restaurants are in the same vicinity that offer healthier menu choices such as grilled or baked meat and salads. You don't have to totally change your schedule; just make sure that you are making the best choices in regard to what you already do. A few calories saved here and there helps.
Next, look for opportunities to move. Maybe you can park at little further away from your building. Try taking even just one flight of stairs instead of the elevator. Walk up or down one flight then take the elevator if you don't have time or are not in good enough shape to take 5 flights for example. When you have time, take a report to another department yourself instead of sending an assistant. At home, walk to the mailbox instead of sending the kids, walk the dog even just one extra block, when watching your favorite television program, get up and walk in place during the commercial instead of heading for a snack.
The main idea is to realize that small changes and efforts really can make a difference. Don't think that you have to go on a stringent diet or spend hours at the gym to see results. While diets and gym memberships are wonderful and can speed your results, sometimes you simply don't have the time to do them. However, no matter how busy your schedule, do not over look the importance of taking action, even if it is a bunch of small ones. Almost everyone can find ways to get in a little movement and healthier eating if they just try.
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