Love Those Fruits and Veggies – When They’re Safe to Eat

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Hungry? How about a juicy peach? Imported grapes are sooo delicious. Apples are yummy. And cherries are a snack straight from Paradise.

Or not.

Fact is, every one of those conventionally raised, scrumptious food choices is laden with pesticides — dozens of different pesticide chemicals. According to an article on About.com, the Environmental Working Group (EWG) compiled information about pesticides “from approximately 96,000 studies by the USDA and FDA of the 49 fruits and vegetables listed between 2000 and 2008.” EWG then created a handy Shopper’s Guide to Pesticides, which lists the “Dirty Dozen” and the “Clean Fifteen.”

When I first read EWG’s list last year, I was more than a little chagrined to see many of my favorite foods listed in the Dirty Dozen. I truly love 11 of the 12 foods: “peaches, strawberries, apples, blueberries, nectarines, bell peppers, spinach, kale, cherries, potatoes, grapes.” (I’m not so crazy about celery.) These are many of the foods I most enjoy. And being almost-entirely a vegetarian, they’re foods I depend on for their nutrient value — especially kale….

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Retail Food Safety – Who’s Minding the Meat?

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According to the USDA’s Food Safety and Inspection Service, the operations typically conducted at point of retail sale include breaking up of meat shipments, cutting, slicing and trimming of carcasses, grinding, freezing, and packaging for individual sale. All of these operations offer plenty of opportunity for bacteria to be fruitful and multiply.

Of all the cuts of meat we buy, ground beef represents the highest potential health hazard. To begin with, ground meat is subject to the greatest amount of handling, which increases the risk of exposure to contamination. In addition, ground beef frequently combines meats from countries whose regulatory standards differ from our own.

But should that really pose a problem? …

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Healthy Soil -> Healthy Food -> Healthy People -> Healthy Communities

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E. coli on lettuce. Salmonella on peanuts. Corn sweetener laden with mercury. Growth hormones and antibiotics in dairy cows. Arsenic in chickens. Sub-therapeutic antibiotics in swine. … Consumers have plenty of reasons to be concerned about the safety of our food supply.

Blue Planet Green Living (BPGL) asked Angie Tagtow, a registered dietitian, who has spent many years working in the public health sector, to talk with us at about the role of public policy in assuring safe, nutritious food. …

TAGTOW: After leaving public health, I recognized that policy is influential with all elements of our food system. So I am connecting the dots between soil, food, and health. Food, of course, is directly related to environmental issues — soil, water, biodiversity and those types of things. I do a lot of public speaking. I work quite a bit with universities, with undergraduate and graduate classes in delivering the message that there is a very important connection between the health of our environment, the health of our food system, as well as overall public health. …

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Rare or Well Done?

June 3, 2009 by  
Filed under Blog, Cooking, Food Safety, Front Page, Health

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You light the grill. You prep the meat. You cook it: Blackened and charred, well done, pink in the center, or still mooing when it hits the plate… the range of preferences is vast. But which is better for you? Or does it even matter? In the last few days, I’ve read several sources that have me wondering whether there is any safe way to cook meat…

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The Unhealthy Truth: How Our Food Is Making Us Sick and What We Can Do About It

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In yesterday’s post, Blue Planet Green Living (BPGL) talked with Robyn O’Brien to find out what motivated her to start AllergyKids, a nonprofit group dedicated to protecting children with food allergies. In Part 2 of this two-part interview, O’Brien tells us more about O’Brien’s book, The Unhealthy Truth: How Our Food Is Making Us Sick and What We Can Do About It, which was released by Random House yesterday.

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Porked Off! A Critical Look at Iowa’s Water Quality

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For 25 years, I’ve lived two blocks from the Iowa River. I used to water ski on, swim in, and fish from it. I don’t anymore. Twenty years ago, I felt safe including my children in these activities. We felt safe swimming in the river and eating bass, bullhead, catfish, and walleye from its waters. I had hoped I would be able to share the same experiences with my grandchildren someday.

Nowadays, you shouldn’t just drop in a line and catch your dinner. You should check with the Iowa Department of Natural Resources (DNR) before you eat the fish. The agency does federally mandated testing for pesticides at least once a year. They do periodic testing for mercury and PCBs, too. Their latest warnings are posted on their Fish Consumption Advisories page. You’ll find warnings like this one:

“The Cedar River from the Highway 218 bridge at Floyd (Floyd Co.) to the Iowa/Minnesota state line (39 mile stretch): Eat only 1 meal/week of smallmouth bass, walleye, and northern pike due to elevated levels of mercury.”

Sound healthy to you?

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