Archive for April, 2011


Waste not, save more: How to make every bite count

April 21, 2011

Rachel Zoe on least that's what we think she'd say

 Waste not, save more. 

With the escalating prices of everyday life and a belt-tightening economy, everyone is more mindful of where their green is going. Yet, if you were to peek into your local landfill, you’d find almost 40% of it from fresh food – a waste of precious resources and a weight on the environment. 25% of our water and 4% of oil go into food that ends up in the trash, and it costs the U.S. $1B (with a B) dollars a year just to deal with disposal. To add to the pile, methane gas from food waste is 21x more harmful to the environment than car emissions.*

Give your fruit + veggies a wash before they chill.  We know, you’ve been trained to wait until you’re ready to use it.  But that’s because they’re talking about using water.  You, my friend, know better. Eat Cleaner Fruit + Vegetable Wash extends your shelf life and helps make your fruit and veggies ‘fast food’ because they’re ready to eat in a flash.  Clean it, dry it and store it.


Break bread with friends and family.  Nothing like gathering people you love around the table or sharing food with someone.  It not only brings you closer together, it helps avoid waste.  Swap nights where one cooks and the other cleans up and bring a little extra to work to share with your cohorts.  It’s amazing what a little food can do to break the ice, too!

Give it back to the earth. Collect that organic goodness and complete the life cycle.  Compost is one of the best way to feed your garden, flowers and herbs.   Most local waste management companies will even provide one to you at little or no cost.  For more info on becoming a safer, cleaner composter, click here for a how-to primer.

*Source:  Dept. of Agriculture, Science NOW.

How can you make every bite more earth wise?  Try these 6 on for size.

Avoid Take Out. According to, the US population tosses out paper bags & plastic cups, forks & spoons every year to circle the equator 300 times! That $.99 burrito may seem cheaper and more convenient in the short run but all that packaging – disposable trays, bags, cups and cutlery – has to go somewhere!

Make a list, shop for it once. Gas has gone through the roof! If you make a list, shop for your ingredients once, and plan your meals for the week, you can maximize your resources and time. Store them in reusable containers and take them to work and have plenty ready for the kids’ lunchboxes. Getting organized will save you time and after all, who has time to waste?

Shop seasonally. The further food has to travel, the longer the carbon footprint behind it. When it comes to fresh fruit and veggies, check to see if they’ve trekked around the globe before you buy them. The NRDC’s Simple Steps website is a good resource to find fresh produce in season depending on where you live and the time of year.

Meat-less. It’s estimated 1,800 to 2,500 gallons of water go into a single pound of beef compared to about 200 pounds of tofu. Cutting down on meat consumption just once a week can also reduce your risk of heart disease by almost 20, according to the Meatless Monday campaign. Check out our featured recipe below.

Go wild fish. When it comes to seafood, opt for wild and line caught varieties over farm raised, which can often be confined, medicated and fed dried food pellets made up of fish oil and fish meal (cannibal fish?). Plus,farm raised fish have been found to contain lower omega-3 levels and higher omega-6 fatty acid levels, a pro-inflammatory that you want to try and avoid.

Pay it forward. Supporting companies that use sustainable ingredients, processes and packaging while giving back to the environment and their local economies can continue to pay it forward with your purchase. Look for these practices on their packaging, social media and year end reports. Even if these products and services cost a little more, look at it as an investment into the future.

The Fit Foody…bringing you all the food that’s fit to eat.


REPORT: Radioactive Particles Can Be Removed

April 18, 2011

The situation in Japan has given us important food for thought, as the nation’s supply of fresh food is threatened.

Can radioactive particles be removed from food? Dr. Ibrahim says yes, if its done quickly.

A Bloomberg article last month states: 

“The number of radiation-affected foods will likely increase as each prefecture is testing its produce,” Taku Ohhara, an official at the Ministry of Health, Labor and Welfare, said in a phone interview yesterday. Some 99 products, including milk and vegetables, were found to be contaminated in Tokyo and five prefectures to its north and east as of late March 26, according to the health ministry’s statement on its website.

Shoppers in Hong Kong, Singapore and Sydney are shunning Japanese food products in supermarkets amid concern about radiation. The plight adds to the drags on economic growth caused by as much as 25 trillion yen ($307 billion) of damage from the March 11 earthquake and tsunami. Japan exported 481 billion yen of food last year, accounting for 0.7 percent of total exports, government figures show.

Radiation on some vegetables produced in Fukushima and Chiba prefectures was higher than legal standards, Japan’s Health Ministry said two days ago, according to Kyodo News. Chiba detected above-maximum radiation on 11 vegetables including red-leaf lettuce, Kyodo reported yesterday.”

But isn’t there a way to remove radioactivity? This article from Bloomberg only presents a very limited side of the story, according to Dr. Shawki Ibrahim, our Chief Scientific Officer and a Radiation Biology expert.  A LOT can be done if it happens quickly.

“Soon after a contamination event like this, a significant amount of radioactivity is expected on the surface of fruits and vegetables from particle contamination. Absorption inside plants become important in the long term ( after 6 month to a year or so). It is my opinion that the situation in Japan now can benefit from an easy and safe method to clean surface contamination from many food items.  Eat Cleaner offers a very viable solution to chelating or bonding to radioactive particles.”  Dr. Shawki Ibrahim, Ph.D, Professor Emeritus.

For more information or to interview Dr. Ibrahim, please contact us at or T: 888-284-2435 xt. 702.


Turkey burgers, sprouts, seafood and walnuts recalled: Think before you bites

April 4, 2011

 Updates from our friends at  S.T.O.P.  (Safe Tables our Priority) 

Salmonella in Turkey Burgers


WASHINGTON, April 1, 2011 –Jennie-O Turkey Store, a Willmar, Minn. establishment, is recalling approximately 54,960 pounds of frozen, raw turkey burger products that may be contaminated with Salmonella, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. As FSIS continues its investigation of illnesses related to this recall, additional raw turkey products may be recalled. As a result, FSIS is alerting consumers to take extra care when preparing all raw turkey products.

To prevent salmonellosis and other foodborne illnesses, wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry, and cook poultry—including ground turkey burgers—to 165° F, as determined with a food thermometer.

The products subject to recall include: [View Label; PDF Only]

  • 4-pound boxes of Jennie-O Turkey Store® “All Natural Turkey Burgers with seasonings Lean White Meat”. Each box contains 12 1/3-pound individually wrapped burgers.

A use by date of “DEC 23 2011” and an identifying lot code of “32710” through “32780” are inkjetted on the side panel of each box, just above the opening tear strip. Establishment number “P-7760” is located within the USDA mark of inspection on the front of each box. The products were packaged on Nov. 23, 2010 and were distributed to retail establishments nationwide.

This recall taken from:

Listeria in Seafood Products


FOR IMMEDIATE RELEASE – March 30, 2011 -Frankly Fresh, Inc. of Carson, CA. is recalling its seafood line of products, because it has the potential to be contaminated with Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems.

Although healthy individuals may suffer only shortterm symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women.

Product was distributed in the California and Nevada Areas through retail supermarket stores. Products are packed under the Frankly Fresh label in a variety of sizes in plastic containers with safety seals on.

The affected products / lots are:

Item Number Item Description UPC Afftected Code Dates Between
229233 Ceviche de Camaron 10lbs 826520370191 4/02 to 4/16/2011
229243 Ceviche de Camaron & Pescado 10 lbs 826520370184 4/02 to 4/16/2011
229253 Agua Chile de Camaron 10 lbs 826520370177 4/02 to 4/16/2011
229263 Cocktail de Camaron con Pulpo 10 lbs 826520370207 4/02 to 4/16/2011
231322 KRAB & SHRIMP LOUIE 14 OZ FF 826520100958 3/21 to 4/05/2011
231981 Premium Fish Ceviche 10 lb N/A 3/29 to 4/13/2011
231993 Premium Krab Salad 10 lbs 826520370214 3/29 to 4/13/2011
231994 Shrimp & Scallop Ceviche 10 lbs 826520370221 3/29 to 4/13/2011
2325051 KRAB & SHRIMP 7# 826520300518 3/21 to 4/05/2011
233116 Tuna Sandwich Wedge 5.3 oz 826520105816 3/19 to 4/03/2011
234023 FISH CEVICHE 10# 826520700233 3/29 to 4/13/2011
234032 FAVORITE KRAB 10# 038794930487 4/08 to 4/23/2011
234033 Ceviche W/ Pasta Salad 7# 82652030146 3/19 to 4/03/2011
234042 SEAFOOD COCKTAIL 10# 038794348862 4/08 to 4/23/2011
2340422 SEAFOOD COCKTAIL 10# (BOX) 038794348862 4/08 to 4/23/2011
234052 CEVICHE 10# 038794348855 4/08 to 4/23/2011
234072 KRAB & SHRIMP LOUIE 10 LB 826520300105 3/29 to 4/13/2011
234093 CEVICHE MIXTO 10# FF 826520300334 4/02 to 4/16/2011
234223 Seafood Cocktail 8/16 oz 826520100507 4/02 to 4/16/2011
234243 Krab & Shrimp Louie Salad 16 oz 826520100484 3/21 to 4/05/2011
234253 Krab Salad 16 oz EA Retail Unit 826520100491 3/21 to 4/05/2011
234273 Ceviche Salad 16 oz EA Retail Unit 826520100514 3/21 to 4/05/2011
235032 WRAP TUNA 10 OZ FF 826520100842 3/21 to 4/05/2011
254514 Seafood Salad 1/14 oz. 826520104543 3/21 to 4/05/2011
262033 Tuna Salad Wedge 6.3 oz. 041573103521 3/19 to 4/03/2011
252163 Tuna Salad w/Pickles 1/ 5 lb 826520300877 3/21 to 4/05/2011
254364 Krab & Shrimp Louie Salad 6/12 oz 826520104574 4/08 to 4/23/2011
254183-1 FF Krab & Shrimp Louie 6/9.5 oz 826520103157 4/08 to 4/23/2011

The recall was the result of a routine sampling program by the FDA in conjunction with Frankly Fresh Company, which revealed that the finished products may contain the bacteria. Frankly Fresh has voluntarily ceased the production and distribution of these products as FDA and the company continue their investigation as to what caused the problem.

Consumers who have purchased Frankly Fresh Seafood Products are urged to return it to the place of purchase for a full refund. Consumers with questions may contact the company via email at and/or our hot line at 1-800-826-3322 MON-FRI from 9 to 5 Pacific Time.

This recall taken from:

Clostridium botulinum in Smoked Roundscad

FOR IMMEDIATE RELEASE – March 31, 2011 – Arko Foods International of Los Angeles, CA is recalling Angelina Brand Smoked Roundscad, 8oz packs, because it has the potential to be contaminated with Clostridium botulinum, a bacterium which can cause life-threatening illness or death. Consumers are warned not to consume the product even if it does not look or smell spoiled.

Botulism, a potentially fatal form of food poisoning, can cause the following symptoms: general weakness, dizziness, double-vision and trouble with speaking or swallowing. Difficulty in breathing, weakness of other muscles, abdominal distension and constipation may also be common symptoms. People experiencing these problems should seek immediate medical attention.

Angelina Brand Smoked Roundscad was distributed in California, Nevada, Arizona, Washington, New York, Texas, Maryland, and Florida through retail stores, supermarkets, and wholesale distributors.

The product is in 8 oz bags with header indicating Angelina brand which were distributed to the market from 2009 to January 2011.

The product is imported from the Philippines and is uneviscerated. It may have the potential to cause Botulism. However, note that no illnesses have been reported to date.

Consumers who have purchased and who still has Angelina Brand Smoked Roundscad in stock are urged to return it to the place of purchase for a full refund. Consumers who have questions may contact the company at (323) 257-1888 from Monday to Friday at 9am to 6pm (Pacific Standard Time).

This recall taken from:

 Salmonella in Sprouts

FOR IMMEDIATE RELEASE – March 30, 2011 – Louie Foods International of Fresno, California, is voluntarily recalling all Louie’s brand sprouts with a “Use By” date on or before 4/14/11, because they may be contaminated with Salmonella. To-date, no illnesses have been reported.

Products affected by the recall include:

  • Alfalfa Sprout Mix, 4 oz. cups (UPC 11324 04401)
  • Alfalfa Sprout Mix, 16 oz. bags (UPC 11324 16401)
  • Clover Sprouts, 4 oz. cups (UPC 11324 04406)
  • Clover Sprouts, 16 oz. bags (UPC 11324 04406)
  • Spicy Sprouts, 4 oz. cups (UPC 11325 04402)
  • Broccoli Sprouts, 4 oz. cups (UPC 11324 04407)

Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.

Products were sold to distributors located in the Central Valley and along the Coast of California. Within hours of being notified, Louie Foods International contacted all of its customers and advised them to destroy the affected products.

The contamination was detected during a random test conducted by the USDA, in a package of the alfalfa-clover sprouts. However, as a precautionary measure, Louie Foods International is recalling all sprout products produced during the same time period. Louie Foods International has temporarily ceased the production and distribution of the sprout products subject to this recall. The California Department of Public Health, FDA and Louie Foods International continue their investigation into the source of the problem.

Consumers are urged to destroy the above listed products or to return them to the place of purchase for a full refund. Consumers may contact Jay Louie at Louie Foods International, 1-559-264-2745 for additional information.

This article taken from:

 Salmonella in Jalapeno Peppers

FOR IMMEDIATE RELEASE – March 18, 2011 – Thomas Produce of Boca Raton, FL, is recalling 320 boxes of Jalapeno Peppers because they have the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems.

The recalled Jalapeno Peppers were sold to distributors in Florida, New York, North Carolina, New Jersey, Minnesota, and Pennsylvania from 2/15/2011 to 2/18/2011.

The fresh, whole, green Jalapeno Peppers were sold in generic cardboard bushel boxes (1 1/9 bushel size). The 2.5″x1″ affixed label on the box has the code 1054811HJBT. This is the only lot affected by this recall.

No illnesses have been reported to date in connection with this problem.

The recall is the result of routine sampling by FDA which revealed that one sample of the finished product tested positive for the bacteria. The company has ceased the production and distribution of this lot of peppers as FDA and the company continue their investigation as to the source of the problem.

If you have any questions or concerns you may contact Richard Wilson of Thomas Produce Company at 1-561-482-1111 Monday through Friday between 9 a.m. and 4:30 p.m. EST.

This article taken from:

Salmonella in Walnuts (Canada)

OTTAWA, April 3, 2011 – The Canadian Food Inspection Agency (CFIA) and Amira Enterprises Inc. are warning the public not to consume certain bulk and prepackaged raw shelled walnut products described below because these products may be contaminated with may be contaminated with E. coli O157:H7.

All raw shelled walnuts sold from bulk bins, all package sizes and all lot codes / Best Before dates of the following raw shelled walnuts and products containing walnuts are affected by this alert. The affected products were available for purchase from January 1, 2011, up to and including April 4, 2011. The raw shelled walnuts are imported from the USA.

Brand Product
Amira Raw shelled walnuts sold from a bulk bin*
Amira Prepackaged raw shelled walnuts (Halves/Pieces/Crumbs)
Tia Prepackaged raw shelled walnuts (Halves/Pieces/Crumbs)
Merit Selection Prepackaged raw shelled walnuts (Halves/Pieces/Crumbs)
Amira Mistral Mix containing walnuts
Tia Mistral Mix containing walnuts
Amira Salad booster containing walnuts
Tia Salad booster containing walnuts

*The brand name Amira may not be marked on the raw walnuts sold from the bulk bins.

Consumers who have purchased walnuts from bulk bins are advised to contact the retailer to determine if they have the affected product.
These products have been distributed in Atlantic Canada, Quebec, and Ontario. However, they may have been distributed nationally.

This recall taken from: 

S.T.O.P. is a national nonprofit public health organization dedicated to the prevention of illness and death from foodborne pathogens by:

*Advocating for sound public policy

*Building public awareness; and

*Assisting those impacted by foodborne illness

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