Archive for the ‘snacks’ Category

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Who’s Been Playing With Your Melons?

March 5, 2010

These melons have gotten around.

Not to get personal, but chew on this…most food has not only traveled thousands of miles, it’s been touched by dozens of hands that have been who knows where. You can bet that those melons of yours have made the rounds. Squeezed, sneezed on, prodded, dropped and even bitten into before they come home with you. What you need to protect yourself from isn’t always visible to the naked eye.

So before you bite, practice safe snax.

In January, there were several recalls of watermelon and cantaloupe linked to Salmonella. This pathogen can wreak havoc on your health, especially infants and children, the elderly and people with autoimmune deficiencies. What you may not know is that usually Salmonella is transferred from the rind to the inside of the fruit. So if you clean the outside thoroughly, you can enjoy those melons safely.  The same goes for oranges, grapefruit, bananas – really, anything with a peel deserves at least a good Eat Cleaner wipe.  A small, preventative step can make a big difference in the health of what you serve yourself and your family. 


The Cleaner Plate Club

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Protection of Food Supply Faces Problems

February 12, 2010

HOT PLATE UPDATE

By Bill Whitaker

(CBS)  When it comes to agriculture, America is indeed the land of plenty. Foods raised here and imported from around the world provide greater abundance and choice than ever before. But while our foods are bountiful, they’re also inconsistently regulated.

The U.S. has one of the safest food supplies in the world, but the report card is mixed, reports CBS News Correspondent Bill Whitaker. Every year 33 percent of Canadians get sick from what they eat. In the U.S., it’s 25 percent. But in England it’s only 2 percent and in France just 1 percent. In both places food is grown more locally and on a smaller scale than in North America.
For part of the CBS News series “Where America Stands,” a recent poll found that just one in three Americans are very confident that the food they buy is safe although the vast majority are at least somewhat confident that their food is safe.

Special Report: “Where America Stands”

Safety always comes first in 12-year-old Rylee Gustafson’s kitchen.
“I need to wash my hands … I touched my jeans,” Gustafson said in her Henderson, Nev., home recently. She, more than anyone, knows that even good food can hurt you. In 2006, on her 9th birthday, she ate a spinach salad and was infected with a virulent strain of e-coli.
“It felt like killer pain, and my organs started to shut down,” Gustafson told Whitaker.
Kathleen Chrismer, Rylee’s mother, told Whitaker that she panicked when she didn’t know what was hurting her daughter.
“You really didn’t think you were going to pull through?” Whitaker asked Gustafson.
“I really felt that bad,” she said.
She spent 35 days in the hospital on dialysis. Today she’s still wary of fresh fruits and vegetables and has a damaged heart, kidney and vocal chords.

The Problem
Her story is just one example of the problem of food safety. Over the last few years, widespread outbreaks in spinach, tomatoes, peppers and peanut products sickened thousands and killed nearly a dozen Americans. Every year there are 76 million cases of foodborne illness in the United States, resulting in 325,000 hospitalizations and 5,000 deaths.

Today Americans consume more fresh produce, increasingly from imports from around the world. But imported produce is inspected even less than home-grown harvests. “Ninety-nine percent of the food that you’re buying at the grocery store that comes from foreign coutnries has not been inspected by the FDA,” said Erik Olson, director of food and consumer product safety at the Pew Charitable Trusts.  Olson says the Food and Drug Administration is simply not up to the task. The FDA is responsible for 80 percent of the food supply, which is everything but meat and poultry.

The number of food producers under FDA jurisdiction has increased, but the number of inspections is going down. Between 2001 and 2007, the number of domestic food producers increased from 51,000 to 65,500. At the same time, the number of producers inspected fell from 14,721 to 14,566, according to the Government Accountability Office.  “They simply do not have the tools to really protect our food supply,” Olson told Whitaker. 

Gustafson traveled to Washington to share her story with members of Congress. She’ll probably need a kidney transplant when she’s a teenager. Until then, she just wants to see this bill pass.  “I would love to see that so people don’t have to take the risk,” Gustafson told Whitaker. “They know that it’s probably not gonna have a bacteria that’s gonna kill you or your child.”  Having safe food, she says, is not too much to ask.

This article may be found in full at:  http://www.cbsnews.com/stories/2010/01/09/eveningnews/main6076565.shtml?tag=contentMain;contentBody

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Eat Cleaner Living Tip #15 – // Practice Safe Snax

February 10, 2010

Whether you’re road tripping,  chasing your kids across the park or bounding around the country chasing down clients, staying healthy on the road can be an all-out battle of the binge. To satiate your snacking fix without completely sabotaging your diet or suffering a melt down, put down the ding dongs and pack a host of treats that’ll keep you energized and flying high!  These snacks go the distance.

Kris Black and Christina DeRosa Practice Safe Snax On the Set

1)  F+V, naturally:  Getting 5-9 servings of fruit + veggies a day when you’re on the road can be a feat of nature, but grab ‘n go solutions are easy if you think ahead and opt for items that stand up to the elements.  Chop and EAT CLEANER up bite size carrots, broccoli spears, celery sticks and radishes and skewer them for a portable treat.  Or cut up an apple with a corer and spray with EAT CLEANER Fruit + Vegetable Wash to help them stay fresher, longer and carry them in our new favorite reusable snack envelopes (http://www.freshsnackpack.com).   

2)  Food Should Taste This Good:  That’s the name of the brand and we love these better-for-you chips when you need a crunchy fix.  Multi-grain tortilla chips are made with flax, sunflower and sesame seeds so they come with functional benefits.  Flavors like Olive and Jalapeno appeal to your worldly tastebuds while Chocolate and Cinnamon satisfy a sweet tooth.  I don’t feel so guilty about dipping these.

 3)  Lotsa Mozz:  Dairy lovers, don’t despair. Horizon Organic Mozzarella String Cheese is easy to pack and offers 7 grams of protein a stick.  A quick breakfast or wholesome snack, without the hormones. String cheese isn’t just for kids, but we think eating it will make you feel younger.

4) Bars in Cars:  The number of energy bars out there is a bit dizzying but we lean towards the GoLean bars from Kashi.  Clean, functional ingredients like Oat Fiber, Brown Rice and Soy Protein with natural sweeteners keep you going without the crash. Chewy and Crunchy varieties let you pick your favorite texture and the flavors, like Oatmeal Raisin  and Cinnamon Coffee Cake, are all good and nip a sugar craving.

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EAT CLEANER LIVING TIP – #9 // 2010

January 13, 2010

#9:  Don’t count on calories:  If you’re looking to lose weight by counting calories, you’ve got one more thing to think about. Yes, it’s great that more and more restaurants are displaying the calorie counts for all the foods they serve but you may be biting off more than you intended to.   The problem is calorie counts may not add up to what’s being put in front of you when you sit down to dig in.  According to the New York Times… Anyone who counts calories by using the figures on menus in fast-food restaurants or on the packages of frozen meals may want to count again. When researchers tested the food served in 29 chain restaurants and 10 frozen meals sold in supermarkets, they found that their calorie content averaged considerably more than the stated values. And according to the FDA, packaged foods are allow to vary up to 20% and the restaurant meals also fell within this guideline, but 20% is still startling to say the list. One example the New York Times uses is, “The label on Lean Cuisine’s shrimp and angel-hair pasta says it has 220 calories, but the researchers measured it at 319”. That can add up to a whole lot of failure if you attempting to lose weight.

 

So what does Eat Cleaner think you should do? Start with less take out.  That means less packaged foods and less food on the go. It’s cleaner for you and cleaner for the planet and it’s getting a lot easier than you might think. Stick to whole grain, one-ingredient fresh foods that let you stay in control of what you put in your mouth.  Here’s one of our favorites, No Take Out, which offers all the tools you need to make no fuss week night meals.

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