Food - Page 6

Is Zapping Your Food Harming Your Health?

8 min read | Author - Susan Patterson

Start talking about microwave safety amongst mixed company and you are sure to spark up a “heated” debate. Some might warn you that even getting within two feet of a running microwave will harm you, while others will tell you that the issues are not so much with the microwave itself but rather with the nature of the food being microwaved, as well as its packaging.

The latest statistics tell us that over 90 percent of Americans eat microwave meals. In fact, because they are so convenient and cost-effective, few households and eating establishments are without one.

Discovered by accident

No one actually set out to construct the microwave to cook food. Its food cooking ability was discovered quite by accident. During World War ll, microwaves were used in our spy efforts, and it was later discovered that these radar waves actually melted candy bars.

Soon it was found that microwave heating was twice as fast as oven heating, and the first commercial microwave was marketed in 1954. The domestic oven, marketed as a “radar range,” became popular by 1967, and has now become a common fixture in homes across America. It is also used extensively in our restaurant and fast food industry.

Just how do they work?

Microwaves are a type of electromagnetic energy, similar to light waves or radio waves. They are very short waves of electromagnetic energy that travel fast. In fact, they travel at the speed of light – 186,282 miles per second.

The same microwaves that are used to cook food are also used to send long-distance telephone signals, computer information, and television programs all over the earth, or up to a satellite in space.

Food molecules become hot when they are moved by the waves. When a wave enters food, it heats the food from the outside in.

The very sad truth of the standard American diet

Our ancestors cooked their freshly-caught meat and fish over an open fire, roasting it to perfection and enjoying it. They gathered herbs, berries, nuts, and other wild edibles and ate them fresh, with no processing, no additives, and no packaging. Today, over 90 percent of what Americans spend on food is spent on processed items – this paints a very grim picture indeed.

The majority of commercially prepared frozen and boxed meals are processed, and often cooked in a microwave for convenience. No more sweating around a hot stove, simply pull a meal from the freezer and pop it in the microwave. In a few short minutes, dinner is ready.

However convenient it may be, hyper-processed food may sustain your life, but it is void of the real nutrition that the body needs to be strong and vital. Many frozen and processed meals contain high amounts of sodium, trans fats and sugar. From coughs and colds to degenerative diseases, without proper nutrition, the body will not have the energy it needs to stay well.

There are two areas where most microwave debaters can find at least some common ground. These two areas are enough to warrant serious considerations of when and how you use a microwave:

Packaged microwave food may be dangerous

Popcorn is an all-time favorite microwave treat. However, many microwave popcorn bags are heavily treated with a chemical coating (fluorotelomer), best known as Teflon. This coating contains mixtures of long-chain chemicals that can be metabolized to perfluorooctanoic acid (PFOA), a likely carcinogen.

These bags are dangerous because a large amount of the coating is used, and the popcorn is heated to extreme temperatures, which increases the risk of the fluorotelomers entering the food.

The January/February 1990 issue of the Nutrition Action Newsletter reported that a number of toxic chemicals from packaging of common foods cooked in the microwave, such as popcorn and pizza, leaked when the food was cooked.

Most plastics, including film food wrap and styrofoam containers, have been shown to migrate from the packaging into microwaved foods. This includes warping that displays a number 4 recycling symbol, and polystyrene displaying a number 6 recycling symbol. Scientists agree that contamination of food is possible, but disagree on the health implications of such contamination.

Researchers who study “invisible” changes occurring within the cells, including metabolic patterns, find a reason for concern over the use of plastic in microwave ovens. The same concern does not exist with the use of glass, Pyrex, or ceramics.

“In my family, we have always preferred to use our stovetop or countertop toaster oven for cooking and reheating. If you choose to use a microwave, the most important piece of health advice to remember is that you should NEVER EVER put food in plastic containers in the microwave oven. There are toxic chemicals embedded in plastic food containers (like phthalates, Bisphenol-A, and others) that will leach from the container right into the food you are about to eat. Not so yummy…” – Joshua Levitt, ND (Alternative Daily Expert)

Microwaves cook food unevenly

According to Consumer Reports, microwaving frozen or refrigerated convenience food can make you sick. Over 76 million cases of foodborne illness occur each year in America – many due to the consumption of undercooked foods. When food is not cooked evenly to an internal temperature that kills harmful bacteria, the risk of illness increases greatly.

What about loss of nutrients and other concerns?

One of the biggest arguments put forth against microwaves is that they negatively impact food nutrients. First and foremost, we must remember that the nature of most microwaveable food is nutrient-void, to begin with.

However, if you are cooking real food, there are some documented concerns that we would be remiss not to mention.

A Scandinavian study done in 1999 indicates that asparagus spears cooked in the microwave had a reduction in vitamins.
Garlic cooked in the microwave for just 60 seconds inactivates alliinase, the principal active anticancer ingredient.
In November of 2003, a study published in the Journal of the Science of Food and Agriculture found that broccoli that had been cooked in the microwave with water lost 97 percent of its antioxidants versus steamed broccoli, which lost only 11 percent.
A 1992 study found that microwaved breast milk lost antibodies and lysozyme activity, as well as fostered the growth of potentially pathogenic bacteria.
A short-term study found changes in the blood chemistry of individuals who consumed microwaved milk and vegetables. Hemoglobin and white blood cell count decreased while cholesterol increased.
Microwaving food seems to create new compounds not found in nature. These compounds are known as radiolytic byproducts. If ingested over a long period of time, it is thought that these compounds may cause problems and are potentially harmful to young children.
Cooking foods that contain protein in a microwave for more than 10 minutes may cause the chemistry of the meat protein to change. Deformed protein molecules may have a negative impact on health.
Several laboratories in America have found that continual exposure to low-level radiation may cause problems with the eyes, resulting in an increased risk of cataracts.

“There may be dangers associated with microwaving food… there is a question as to whether microwaving alters protein chemistry in ways that might be harmful.” – Dr. Andrew Weil

What does the FDA say?

The FDA currently states:

“Controlled, long-term studies involving large numbers of people have not been conducted to assess the impact of low-level microwave energy on humans. Much research has been done with experimental animals, but it is difficult to translate the effects of microwaves on animals to possible effects on humans… The fact that many scientific questions about exposure to low levels of microwaves are not yet answered requires the FDA to continue the enforcement of radiation protection requirements. Consumers should take certain common-sense precautions.”

Common sense precautions

If you must use a microwave, it is best:

to use it for reheating only
not to prepare frozen or packaged meals
not to stand directly in front of it while it is cooking
to use only microwave-safe glass, Pyrex, or ceramic
not to operate the microwave when it is open

Perhaps a return to slow food is best

There is, at present, a growing Slow Food Movement. The Slow Food organization has tens of thousands of members across 50 countries, including the United States. Its core principles include raising awareness of local, sustainable foods, protecting biodiversity, protecting and promoting foods that are at risk of extinction, supporting local farmers and culinary artisans, and celebrating wholesome food and the experience of cooking and dining.

The Slow Food organization believes that food is a universal right, and that it should be accessible to all people. Food should be grown naturally, cooked with care, eaten mindfully, and thoroughly appreciated and enjoyed. Slow Food is about getting back in touch with the true purpose and pleasure of cooking and eating. It is about a richer, more vital relationship with our food, an attitude that existed before fast food and microwaves.

Since the long-term impacts of microwaves have not been fully uncovered, it is best to play it safe and go slow.

-Susan Patterson, Certified Health Coach, and Master Gardener

Sources:
Kidmose U and Kaack K. Acta. Agriculturae Scandinavica B1999:49(2).110-117.
Vallejo F, Tomas-Barberan F A, and Garcia-Viguera C. Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking. Journal of the Science of Food and Agriculture
Quan R (et al). Effects of microwave radiation on anti- infective factors in human milk. Pediatrics 89(4 part I). 667-669.
On Call,’ Dr. Jonathan Wright, MD, Let’s Live magazine, Mar. 1994.
Natural Health magazine, Dr. Andrew Weil, Nov./Dec. 1995

How to Get 2x the Cucumbers and a Longer Harvest

6 min read | Author - Susan Patterson

If you love cucumbers as much as I do, you will be thrilled to know that doing a few simple things results in twice the amount of cucumbers and an extended fruiting season. I know this sounds almost too good to be true, but trust me, these little tweaks do work, and I would love for you to give them a try and let me know all about your harvest.

Don’t Make These Common 7 Indoor Seed Starting Mistakes

5 min read | Author - Susan Patterson

Depending on where you live and what plants you are growing, it is getting close to seed starting time. I love this time of year, when I can start plants indoors to transplant them lovingly into my spring garden. Seed starting time means that garden planting time is just around the corner. No matter when seed starting time is for you, the tips below will help you avoid some common mistakes so that you can give your plants the best start possible.

How to Get 4x More Tomatoes by Doing This One Simple Trick

6 min read | Author - Susan Patterson

Are you dreaming of bigger, tastier tomatoes? I often find myself thinking about ways to have a massive harvest of gorgeous and juicy fruit. Because of this, I have spent the better part of the last ten years studying how to have the best tomatoes ever. Much of what I have learned has come from trial and error. From this, I have a newfound understanding and appreciation of just what tomatoes need to thrive. If you ready for the best tomatoes ever, read on.

Mix Dish Soap with This to Kill Aphids for Good

5 min read | Author - Susan Patterson

They may be tiny, but they are also insanely damaging. Aphids are among the most destructive insect pests on garden plants in temperate growing zones. They cling to plants and suck sap, which weakens the plant and makes it susceptible to a host of viruses. They also leave ugly honeydew deposits (a sugary, rich liquid) on leaves, closely followed by sooty mold growth.

Chemical Banned in Paint Strippers Discovered in Decaf Coffee

10 min read | Author - Susan Patterson

We are a coffee-guzzling country, and our drinking habits are on the rise. According to the National Coffee Association, over 64% of Americans enjoy at least one cup of coffee daily. But, has your doctor urged you to cut down on caffeine? How much do you really know about that decaf cup of Jo you enjoy each day? Perhaps not enough to know that you may be drinking some hazardous chemicals right along with your favorite cup of coffee.

A recent investigation by The Clean Label Project revealed that there is cause for concern. Truth: A dangerous chemical recently banned from paint strippers is being used in the decaffeination process in many well-known coffee brands. Perhaps even the one that you are enjoying right now.

What you need to know about the decaffeination process

All coffee beans naturally contain caffeine. In order to make coffee that does not, the caffeine must be removed from each and every bean. It is impossible to remove all caffeine; therefore, no coffee is truly 100% caffeine-free. The method used to remove the caffeine from beans varies, and there is currently no requirement for coffee makers to reveal the method used on their packaging.

How bad could this lack of transparency really be, you might ask? Read on to find out.

Methods of nonsolvent decaffeination

Here are the most commonly used methods to decaffeinate coffee without the chemicals.

Water-based decaffeination process

This process is also known as Swiss Water Process, SWP Method, Activated Charcoal Decaffeination, or Dihydro-oxide Process. No chemicals are employed in this process that was pioneered in Switzerland in 1933. In 1988, SWP was introduced to the market, and the Swiss Water Company’s decaffeination facility near Vancouver, British Columbia, is certified organic and Kosher.

SWP uses water, temperature, and time and does not directly or indirectly add chemicals to pull out caffeine from beans. The process, instead, relies on solubility and osmosis to decaffeinate the beans. At the start of the process, green beans are cleaned and also hydrated using pure, local water. The use of an internally developed Green Coffee Extract is employed for caffeine removal. The process removes 99.9% of the caffeine without compromising flavor.

Carbon dioxide decaffeination process

The carbon dioxide method is also known as CO2 Method, Liquid Carbon Dioxide Method, and the Supercritical Carbon Dioxide Method. This is the most recent nonsolvent method for removing caffeine and was developed by scientist Kurt Zosel of the Max Planck Institute. Using liquid CO2 in place of chemicals, this process places soaked beans in a stainless-steel container. The extractor is sealed, and liquid CO2 is forced into the coffee at a pressure of 1,000 pounds per square inch to pull out the caffeine. This process is costly and is often used to decaffeinate large quantities of commercial-grade coffee usually found in grocery stores.

Solvent-based decaffeination process

Solvent-based caffeine removal uses a number of toxic solvents to draw out caffeine. These have included benzene, trichloroethylene, dichloromethane, and even chloroform. Recently, methylene chloride and ethyl acetate are more often used. If a solvent process is not mentioned on the coffee label, it has likely been decaffeinated via direct or indirect solvent methods. In fact, it is estimated that 70% of all coffee is decaffeinated using solvents.

The direct-solvent process starts with the beans being steamed for 30 minutes to make them more soluble. They are then rinsed with a solvent for ten hours to remove caffeine. Finally, the solvent is drained away, and the beans are steamed again to remove residual solvent

The indirect-solvent method begins with soaking beans in almost boiling water for several hours. This extracts some of the caffeine, flavor, and oils from the beans. The water is pulled off and the beans are washed for about ten hours in a solvent. The solvent molecules bond with molecules of caffeine and the mixture is heated to evaporate the solvent and caffeine. The beans are then reintroduced into the liquid to reabsorb oils and flavors.

The problem with the solvent process

In recent years, there has been increased pressure on the coffee industry to relax or cease the use of chemicals in the decaffeination process. A 2017 study conducted by Consumer Reports noted that while coffee manufacturers have switched to “safer” chemicals, they still employ toxic chemicals to strip away caffeine. These include methylene chloride and ethyl acetate.

What’s the big deal with methylene chloride?

Also known as dichloromethane or DCM, methylene chloride is a colorless, non-flammable volatile hydrocarbon, found in paint strippers, lubricants, adhesives, automotive products, and general cleaning products.

In 1982, the National Toxicology Program released a study that found that rats who were fed DCM developed cancer in the liver and other organs.

Sadly, this study was discarded because of issues regarding how it was conducted. However, in 1985, the FDA announced that methylene chloride was indeed very dangerous. This resulted in a ban on the chemical in cosmetic use. However, use in decaffeination of coffee was allowed to persist, with the FDA stating that the levels found in decaf coffee were extremely low.

“The FDA concluded that methylene chloride is carcinogenic to animals when inhaled, and may be carcinogenic to humans.”

At this time, it was found that manufacturers using methylene chloride showed that it was at levels of 1 part per million or less. However, the Clean Label Project’s investigation revealed that some products tested exceeded this level.

The California Environmental Health Hazard Assessment added it to its Prop 65 list. The State of California evaluation that during pregnancy, methylene chloride can pass from mother to baby.

Methylene chloride banned from paint thinners

In March 2019, the Environmental Protection Agency ruled that it would prohibit the manufacture, processing, and distribution of methylene chloride in all paint removers/thinners for consumer use. The announcement came after 13 controversial deaths were linked to its use.

EPA Administrator Andrew Wheeler had this to say,

“After analyzing the health impacts and listening to affected families, EPA is taking action to stop the use of this chemical in paint removers intended for consumers. Today’s decision reflects EPA’s commitment to ensure that chemicals in the retail marketplace are safe for the American public.”

Symptoms like instant dizziness, loss of consciousness, and irritation of both the nose and throat can occur if the chemical is inhaled. Death of the nervous system can occur when the exposure is acute. The US Department of Labor Occupational Safety and Health Administration says that workers exposed to DCM have an increased risk of developing cancer and can experience negative effects of the heart, nervous system, and liver as well as skin and eye irritation.

Methylene chloride found in a number of consumer products

In 2018, Safer Chemicals, Healthy Families, a consumer advocacy group ignited efforts to have paint thinners that contained DCM removed from stores. In 2019, the organization was joined by 18 state, local, and national organizations. A letter was sent to EPA Administrator Andrew Wheeler drawing attention to the EPA’s recently released draft risk evaluation of the chemical. The evaluation highlights 15 consumer products in addition to paint thinners, that contain DCM – all showing similar acute risks to paint thinner. This solvent was banned for use in paint strippers by the Environmental Protection Agency (EPA) in 2019.

One of the scariest things is that the methylene chloride tolerance in decaffeinated coffee has not been re-evaluated by federal authorities in 35 years.

The Clean Label Project steps in to uncover something really scary

As mentioned above, The Clean Label Project carried out its own investigation on decaf coffee to see just which brands ranked highest for levels of DCM, a chemical banned from paint thinners but still found in consumer products like decaf coffee.

I had the opportunity to ask the Executive Director of The Clean Label Project, Jaclyn Bowen, a few questions related to an investigation that they recently conducted on decaffeinated coffee and DCM. Here are some excerpts from our interview:

First off, can you tell me a little about the Clean Label Project and why it exists?

“Clean Label Project is a national nonprofit with the mission to bring truth and transparency to consumer product labeling. We believe that sometimes what’s NOT on a label is what matters most. Food and consumer product safety attention and regulation have largely been focused on short-term acute exposure to food-borne pathogens like salmonella, e.coli, and listeria. The long-term threat of cancers and reproductive disorders linked to industrial and environmental contaminant exposure from heavy metals, pesticide residues, plasticizers, and other chemicals of concern has largely gone unnoticed, untested, and therefore unregulated in food and consumer products, until now.”

“Through data, science, and benchmarking, Clean Label Project uses actual retail sampling and testing to reveal levels of contaminants in America’s best-selling consumer products. We believe that the power of transparency and consumer awareness can change the status quo.”

“Together, we are changing the definition of food and consumer product safety in America.”

What prompted the decaf coffee investigation?

“There has been a series of investigations and calls-to-action about the decaffeination process in coffee over the years. The recent ban on methylene chloride in paint strippers naturally begged the question- so it’s bad enough that we don’t want it in our consumer paint strippers, but are we still allowing it to be used to decaffeinate coffee?”

Were you surprised at what was found?

“I was surprised. I was most surprised that some of the same retailers that banned the sale of methylene chloride paint strippers would allow its use in their private label decaffeinated coffee. This should be considered especially prudent given the sensitive populations that are the most frequent consumers of decaffeinated coffee- pregnant women and people with heart disease.”

Do you think that most people are unaware of the dangers of many products that they eat and drink on a regular basis?

“I would agree, but the times are definitely changing – and quickly. Consumers are becoming increasingly concerned about the content of the food and consumer products they buy for themselves and their families. This is especially true for sensitive populations like pregnant women, infants, children, and those with health conditions. With all the food investigations that are taking place, there is a growing divide between the court of law and the court of public opinion when it comes to food and consumer product quality and safety. Complying with federal law should be viewed as table stakes. Brands should proactively align themselves with evolving consumer expectations of safety and quality.”

What do you suggest the average consumer do to protect themselves and their family from dangerous chemicals and toxins found in food and drinks?

“Be a conscious consumer. Ask questions and demand answers. So many brands make claims of natural and wholesome goodness, it’s a matter of demanding transparency. Hold brands and your favorite retailers accountable. Social media is an incredibly valuable tool for getting your voice heard. Reach out to brands, publicly, and ask for more details about their products. For our decaf coffee investigation, we are asking consumers to reach out to their favorite brands and demand that the decaffeination process be disclosed.”

If you could give consumers one warning, what would it be?

“The unfortunate reality of today’s consumer product marketplace is caveat emptor (“buyer beware”). The onus is on consumers to investigate brands and products to evaluate what products are best for themselves and their families. Think of your dollars as a vote for the food philosophies you believe in and invest accordingly.”

Be an informed consumer

We thank Jaclyn Bowen and everyone at The Clean Label Project for what they are doing to inform and protect consumers. We congratulate all consumer advocacy groups that are taking the initiative to call out what should be public knowledge and to speak in truth.

We encourage you to be a savvy consumer. Do your homework before you feed your family. Demand your right to know and support those who are pushing initiatives forward for more transparency in the labeling of consumer goods!

– Susan Patterson, Certified Health Coach and Master Gardener

Combine These Two Deliciously Acidic Foods for Great Digestion and a Healthy Liver

3 min read | Author - Susan Patterson

Think about the foods that most people crave on a daily basis. Things like chips, candy bars, french fries, cookies, and pizza. What do these foods have in common? They are “engineered” foods that have been created by the food industry to have the perfect balance of sweet and salty flavors, and pleasing texture

Now think about the opposite flavors, such as sour and bitter. These are the tastes that make us pucker our lips, pop our eyes wide open and shake our heads. They’re not the flavors we usually seek out to enjoy every day. In fact, many of us have virtually eliminated these flavors from our lives altogether.

This movement toward a “lazy” palate, which prefers easy-to-eat tailored junk over the diverse flavors of real food, is theorized by many experts to be of huge detriment to the human race. The natural foods consumed by our ancestors had a wide variety of flavors that stimulated the tongue and indeed had many different effects throughout the body.

Traditional cultures emphasized the consumption of bitter foods and revered them for their therapeutic properties, while such foods are largely viewed as disagreeable in our society today. Read on to discover some important reasons for incorporating bitter foods into our daily diets, and even using them as natural remedies.

The importance of eating bitter foods

Bitter-tasting foods were a natural part of the human diet until recent years, and this is not without reason. When we taste bitter flavors, many things happen in the brain and body which support good health and fight disease.

The most important benefit of these foods is to stimulate digestion. When a bitter flavor hits the tastebuds, the digestive system begins to produce saliva and enzymes. This is why many societies still consume drinks like aperitifs and digestifs — they really work!

Improving digestion can have numerous benefits, such as boosting energy and revving up your metabolism. You may find that bitter foods help you fight sugar cravings and lose weight, too.

Digesting food more effectively also means that more nutrients are absorbed. While many of us have nutritional deficiencies due to modern foods and medications, we can start to rectify these problems by consuming more nutrient-dense, real foods and improving digestion by working in those bitter flavors.

The liver gets lots of benefits from the consumption of bitter foods, too. The boost in digestion that we get from bitter tastes leads to more bile production in the liver, and thus a more effective detoxification process. Many bitter foods contain sulfur, which is an important nutrient to support liver health.

CoffeeDarkChocolateBalanceHormonesSkinRadiant_640x359 Individuals with hormonal imbalances may find that consuming bitter foods such as dark chocolate and organic coffee is beneficial to get everything back in check. This, in turn, may result in healthier blood sugar levels, less constipation, and healthier-looking skin.

Incorporating bitter flavors into your diet can even improve unhealthy cholesterol levels and fight inflammation! This could be tied to the traditional Chinese medicine belief that bitter foods help to remove excess heat from the body.

Bitter foods that you should eat on a regular basis

While the best way to consume bitter foods is to forage wild fruits, roots, and vegetables from the natural environment, this isn’t always practical. Here are some options you can easily find in the local supermarket.

Dandelion greens
Arugula
Coffee
Hops
Olives
Raw, dark chocolate
Bitter melon
Dill
Jerusalem artichokes
Kale
Saffron
Sesame seeds
Turmeric
Endive
Radicchio
Cranberries

You can also use a supplemental herbal blend of bitters to stimulate digestion, balance appetite, and encourage detoxification. You can find digestive bitters in health-food stores or online. They typically include herbs such as gentian, cascarilla, cassia, orange peel, and cinchona bark. However, whenever you purchase a supplement, make sure you find a high-quality product from a source you trust.

The more bitter things you taste, the more you will start to crave them as your body readjusts and finds balance in a variety of flavors. Will you try bitters to help ease chronic health issues and discover robust wellness naturally?

-The Backyard Vitality Team

New Lettuce Recall Involves Potentially Fatal Strain of E.coli

3 min read | Author - Susan Patterson

Haven’t we all had enough stress for one year? An out of control virus that just won’t go away, civil and political unrest, and now….. An increasing number of food recalls continue to threaten our health and wellbeing. Do you buy produce at Walmart? If you have shopped over the weekend at Walmart and purchased single head romaine lettuce – don’t eat it!

The most recent fresh produce recall applies to Tanimura & Antle bagged single head lettuce. E.coli was found during a test in Michigan that was traced back to a Walmart in Comstock. The worst part of all is that the strain of E.coli found (0157:H7) is one of the most likely strains of bacteria to cause hemolytic uremic syndrome ( HUS), which is a type of kidney failure that can be fatal.

The Center’s for Diseases Control and Prevention (CDC) tells us that up to 10 percent of people with this scary strain of E.col develop HUS. Signs of this condition include:

Decreased urination
Extreme fatigue
Loss of color in cheeks and lower eyelids

Young children and the elderly are most likely to develop HUS with long=term effects that can cause severe kidney damage and even death. The FDA urges anyone who is experiencing any of these telltale symptoms to contact a physician immediately.

Walmart has posted a list of all stores that may be infected by this most recent food recall, including 19 states and Puerto Rico. It is believed that the recall impacts 3,396 bags of lettuce that were packaged on October 15 or 16th. If you or someone you know has a suspicious bag of lettuce, throw it out or return it to the store for a full refund.

Food recalls continuing to pile up

There has been a long list of food recalls piling up over the past three months or so, including:

Trader Joe’s gluten-free battered halibut – recalled because it contained undeclared wheat and milk allergens.
Spice Hunter spice blends – recalled due to potential Salmonella contamination.
Sunshine Mills dog food – recalled due to potential Salmonella contamination.
Thomson International onions – recalled due to potential Salmonella contamination.
Natural Grocers organic whole elderberries – recalled due to potential Salmonella contamination.
J&O mixed veggie cup with dip – recalled due to undeclared egg product
Kader Exports frozen shrimp – recalled due to potential Salmonella contamination.
Wegman’s store lemons oranges, in-store produced seafood – recalled due to potential Listeria contamination.
Prima Wawona peaches – recalled due to reported Salmonella infections.
Progresso chicken soup – recalled due to undeclared allergens.
Giant Food Stores House brand squash noodle medley – recalled due to found Listeria

What you can do to stay safe

Besides paying attention to any news of food recalls and throwing out any affected products, be sure to wash fresh produce thoroughly before eating. Doing this won’t kill bacteria if the lettuce is contaminated but will help remove any lingering pesticide residue. And though buying organic is a great way to avoid this, organic lettuce is just as susceptible to E. coli as non-organic lettuce.

Consider starting your very own garden to grow fresh food – you can even grow many edible plants successfully in very little space or even indoors if you don’t have outdoor space. This way, you know exactly where your food is coming from and can avoid human transmitted E. coli and other contamination.

Shop locally whenever you can. Support farmers in your area and eat produce that doesn’t have to travel thousands of miles to reach your table. This limits the number of people who come into contact with the product, decreasing the risk of contamination. As long as the farmers practice safe growing, you are better off purchasing locally sourced leafy greens.

Susan Patterson – Master Gardener

Avoid Salmonella Sickness: Grow Your Own Herbs

5 min read | Author - Susan Patterson

Consumers need to be on their toes now more than ever as the bacteria outbreaks and food recalls show no sign of slowing down. If you have recently purchased parsley or Herbes de Provence from World Market, Walmart, or any other grocer in the United States, it may be part of the latest food recall. A customer tested as ample of High Quality Organics’ parsley, and salmonella was possibly discovered.

On October 12, Sauer Brands Inc. announced a voluntary recall due to the possible salmonella contamination. This announcement came after the herb supplier had certified that the raw materials it provided Sauer had tested negative for salmonella.

Once the company became aware of the potential contamination, they recalled any parsley products made with questionable raw material. Other Spice Hunter products that were manufacturers on the same two days that the salmonella-tainted parsley was produced. The company’s press release stated that this was done “ out of an abundance of caution regarding potential cross-contamination.”

Recalled products

The 29 recalled products include particular lots of organic parsley, Saigon cinnamon, ground cloves, sesame seeds, Herbes De Provence, pumpkin pie spice blend, seafood seasoning blend, coriander, garlic, green hatch chile, Mexican seasoning, black pepper (ground and whole peppercorns), paprika, Szechwan seasoning, Chinese ginger, white pepper, garlic, everything bagel seasoning, chives, Italian seasoning, cilantro, whole fennel seeds, dill, arrowroot, and red cayenne pepper.

The products were manufactured for sale online (at spicehunter.com) and in retail. They were distributed for sale across 31 states: Alaska, Alabama, Arizona, California, Colorado, Delaware, Florida, Georgia, Illinois, Indiana, Kansas, Kentucky, Louisiana, Maryland, Michigan, Missouri, North Carolina, New Jersey, New Mexico, Nevada, New York, Ohio, Oklahoma, Pennsylvania, South Carolina, Tennessee, Texas, Utah, Virginia, Washington, and Wisconsin.

The recalled product names have specific item numbers and UPC codes. They include:

Cost Plus World Market Herbes De Provence in a 0.6-ounce package with the item number of 533310-06 and the UPC 2533 3107.
Cost Plus World Market Organic Parsley in a 0.3-ounce package with the item number of 533325-06 and the UPC 2533 3251.
Great Value Herbes De Provence Organic in a 0.6-ounce package with the item number of GV5451-24 and the UPC 0 78742 15451 0.
Great Value Organic Parsley Flakes in a 0.3-ounce package with the item number of GV5460-24 and the UPC 0 78742 15460 2.
O Organics Herbes De Provence Organic in a 0.65-ounce package with the item number of 14200102-24 and the UPC 0 79893 41131 6.
O Organics Parsley Organic in a 0.3-ounce package with the item number of 14200099-05 and the UPC 0 79893 41109 5.
Full Circle Parsley Organic in a 0.3-ounce package with the item number of 32831-06 and the UPC 0 36800 32813 0.

Don’t mess with salmonella

Although there have been no reports of illness connected to this latest recall, it is essential to be cautious as salmonella infections can become quite serious.

According to the Centers for Disease Control and Prevention ( CDC), salmonella infections cause symptoms such as diarrhea, bloody diarrhea, fever, stomach cramps, nausea, vomiting, and headache. Symptoms begin anywhere from six hours to six days after infection and can last up to seven days. Severe cases may even require antibiotics or hospitalization. Most people recover just fine without treatment and with proper rest and plenty of hydration. If you have a high fever, persistent diarrhea, bloody stools, persistent vomiting, you need to call your doctor.

Stay safe, grow your spices

One of the best ways to stay safe from tainted food, including herbs and spices, is to grow your own. Growing herbs for spices is much easier than you might think, even if you don’t have much space. You can even grow your favorite herbs in a sunny kitchen window.

Growing herbs in a sunny windowsill is gaining popularity

Small space kitchen gardening or countertop gardening is a popular movement right now, with more and more people stuck at home and living in apartments, condos, and the like. The good news is that many herbs are quite happy to grow in small containers, and they will reward you with a bountiful harvest with just a minimal amount of attention. Not only that, but you can’t beat the way beautiful greenery looks in your window on a cold winter day. Rest assured that whether you lack space, direct sunlight, or live in a frigid and unforgiving climate, you can still grow plenty of fresh food, including herbs.

Tips for growing herbs in containers

Here are a few tips for growing healthy and delicious herbs.

Select heirloom varieties of your favorite herbs. Choose herbs that you love to use and cook with frequently. When possible, use heirloom varieties that taste better than hybrid types.
Choose a container with good drainage. Most herbs are very unhappy with “wet feet.” Because of this, it is critical to pot your herb plants in a container that has excellent drainage.
Choose a sunny location. Light is key to success when you grow any plant—position herb pots directly beneath a sunny window to maximize sunlight’s effectiveness. One of the great things about growing in containers is that you can move pots around as the seasons and light conditions change. Keep pots rotated so that plants don’t become leggy. If you don’t have any sunny windows, consider a grow light bulb. These are inexpensive and will help your herbs grow strong and healthy without sunlight.
Water and feed accordingly. Knowing what your plants require for food and water is essential to their health. Keep in mind that most plants die because of excessive attention, not a lack of attention.
Harvest correctly. Wait patiently for your plants to mature before you harvest for the first time. Never harvest more than one-third of the plant at one time and wait for that third to grow back before harvesting. Remove any flowers that appear as they will get in the way of the flavor.
Prune. Picking herbs is like pruning, but your particular herb may require more. Do a little research and assess the best way to keep your herb plant shapely. Always use clean and sharp pruning scissors – never rip or tear your plant to keep it pruned.

The best way to turn your garden herbs into spices is to place fresh herbs on a cookie sheet and dry them in the oven for 2-4 hours at 180 degrees F or less. Check them regularly to see if they crumble easily. Use a grinder to make a fine powder and store them in an airtight container. Mix and match your favorite dried herbs to create unique culinary blends.

Happy growing!

Susan Patterson, Master Gardener, and Author

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