The USDA is investigating an outbreak of Salmonella that originated with beef products sold throughout the Northeast at Hannaford grocery stores. Tracing the outbreak source up the supply chain is complicated by weak record-keeping standards for grocers' beef products.

]]> http://www.organicauthority.com/blog/health/usda-investigates-salmonella-outbreak-in-beef/feed/ 0 http://www.organicauthority.com/blog/health/armys-new-sandwich-fights-decay-stays-fresh-for-two-years/ http://www.organicauthority.com/blog/health/armys-new-sandwich-fights-decay-stays-fresh-for-two-years/#comments Wed, 21 Dec 2011 08:00:01 +0000 Erin Shaw http://www.organicauthority.com/blog/?p=10659 http://www.organicauthority.com/blog/health/armys-new-sandwich-fights-decay-stays-fresh-for-two-years/feed/ 0 http://www.organicauthority.com/blog/health/new-study-finds-over-40-of-cancers-due-to-lifestyle/ http://www.organicauthority.com/blog/health/new-study-finds-over-40-of-cancers-due-to-lifestyle/#comments Thu, 15 Dec 2011 08:00:24 +0000 Erin Shaw http://www.organicauthority.com/blog/?p=10645

The British Journal of Cancer recently published a review that links cancer rates in the UK to various lifestyle and environmental factors including diet, exposure to hormones and radiation, and tobacco and alcohol use, among others. While the reviewing doctors emphasize that lifestyle choices aren’t the only determining factor in cancer risk, it’s hard to ignore the indications of personal choice. Lead author of the review, Prof. Max Parkin, points out that cancer is not strictly in the genes, and that “over 40% of all cancers are caused by things we mostly have the power to change.”

]]> http://www.organicauthority.com/blog/health/new-study-finds-over-40-of-cancers-due-to-lifestyle/feed/ 0 http://www.organicauthority.com/blog/health/meat-and-poultry-to-get-nutrition-labeling-labellin/ http://www.organicauthority.com/blog/health/meat-and-poultry-to-get-nutrition-labeling-labellin/#comments Thu, 13 Jan 2011 22:17:56 +0000 Gerald "Gerry" Pugliese http://www.organicauthority.com/blog/?p=8509

Go to the supermarket and start pulling products off the shelves and you'll see everything has nutrition labels, even water! And now, the United States Department of Agriculture (USDA) says starting in 2010, nutrition labels will be mandatory on many popular cuts of meat and poultry too.

Modesto, Calif.-based Valley Meat Co. is recalling approximately 1 million pounds of frozen ground beef patties and bulk ground beef products that may be contaminated with E. coli.

This is a U.S. Department of Agriculture Class 1 recall, which indicates “a health hazard situation where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death.”

Affected products are listed here. At press time, seven individuals have become ill.

As I reported in October, eating ground beef is still considered a “gamble.”

Photo: aMichiganMom

The U.S. Food and Drug Administration (FDA) has issued a draft guidance on limiting the use of antibiotics in food-producing animals.

By definition, organic meat and poultry are free of antibiotics, pesticides and hormones.

The agency wants to ensure animals remain healthy, while decreasing human and animal resistance to these drugs—a growing public health hazard.

Not surprisingly, meat industry representatives are unhappy with the recommendation. The National Pork Producers Council argues it will be “overly burdensome,” while claiming there’s no connection between nonorganic meat consumption and antibiotic resistance. (Try again, guys…)

The FDA is inviting public comments on the draft guidance, so seize the opportunity to voice your concerns.

Photo: Scott Bauer/USDA

So how do you go organic on a budget, especially in this miserable United States economy? Easy, you kidnap a genie and make a wish!

No, it's easier than that. RedPlum, a promotional company that helps sell various food products, from health foods to not-so health foods, has 10 tips for going organic on the cheap.

Guess what number one is? Shopping at a farmers market. Ha! See, I told you. Then again, organic or not, shopping at a farmers market is the best idea. Its less expensive and the produce is a lot fresher and higher quality.

Another tip I really liked is going vegetarian for a couple days each week. I'm a vegetarian and not only is it healthier for you, but fruits and vegetables are a lot cheaper than filet mignon and pork tenderloin.

RedPlum also suggests clipping coupons. No, coupons aren't just for little old ladies anymore. In this tough economy, if a supermarket is willing to play let's make a deal, go for it! Then again, I'm a hypocrite; using coupons feels weird to me.

For the complete list of organic tips, head over to RedPlum - do it, do it now!

Here's some more posts on going organic on a budget:

• 17 Tips to Shop for Organic Foods on a Budget

• Defining True Value. How to Make Buying Organic Affordable.

• Shopping on a Budget for Organic Food

Image credit: Boston.com

Americans consume 20 billion hot dogs each year, but most of us are poorly versed in wiener lingo. 

Mainstream and organic hot dogs contain the typical meats you’d find in the butcher case: pork, beef, turkey, chicken or a combination of these proteins. 

Nonorganic hot dogs made from “variety meats” may contain liver, kidneys and hearts, but they must be labeled accordingly (i.e., contains “meat byproducts”).

Mechanically Separated Meats

Avoid eating frankfurters made from mechanically separated meats (MSM)—a process that creates a batter-like substance when bones with some meat tissue are forced through a machine, which extracts the meat from the bone. 

Companies have been prohibited from making beef hot dogs with MSM since 1994, as they have been linked to mad cow disease in the past. 

While mechanically separated pork is permitted, it must be listed in the ingredients statement. By law, hot dogs can contain no more than 20% mechanically separated pork. 

In 1995, the feds ruled that mechanically separated poultry (MSP) was safe, but hot dog labels must list “mechanically separated chicken or turkey” in the ingredients statement. Poultry hot dogs may contain any amount of mechanically separated chicken or turkey.

Preservative & Health Issues

Nonorganic hot dogs contain curing agents, chemical enhancers and preservatives like MSG and sodium nitrite (or sodium nitrate), which manufacturers use to maintain freshness, coloring and flavoring.

In numerous studies, these preservatives have been associated with a higher risk for cancer. One recent study also linked hot dogs and other processed meats to a higher incidence of heart disease and diabetes. 

Franks are high in fat, so if you’re going to eat them, do so sparingly (holidays and special occasions). Be sure to go organic or vegan to reduce your exposure to chemicals and preservatives. Add your favorite organic condiments or a special topping like Whipped Black-Eyed Pea Spread, Southern Roadhouse Barbecue Topping or Cracked Pepper Topping.

Researchers at the Harvard School of Public Health have found that eating processed red meat—bacon, sausage or processed deli meats—was associated with a 42% higher risk of heart disease and 19% higher risk of type 2 diabetes.

The researchers did not find a higher risk of heart disease or diabetes among individuals who ate unprocessed red meat: beef, pork, or lamb.

“Although most dietary guidelines recommend reducing meat consumption, prior individual studies have shown mixed results for relationships between meat consumption and cardiovascular diseases and diabetes,” says Epidemiology Fellow Renata Micha, whose research was published Monday in the online edition of Circulation. “Most prior studies also did not separately consider the health effects of eating unprocessed red versus processed meats.”

The researchers defined unprocessed red meat as any unprocessed beef, lamb or pork; poultry was excluded. Processed meat was defined as any meat preserved by smoking, curing or salting, or with the addition of chemical preservatives. Examples include bacon, salami, sausages, hot dogs or processed deli/luncheon meats. Vegetable or seafood protein sources were not evaluated.

Study Findings

The results showed that, on average, each 50-g (1.8-oz.) daily serving of processed meat (about 1–2 slices of deli meats or 1 hot dog) was associated with a 42% higher risk of developing heart disease and a 19% higher risk of developing diabetes.

“When we looked at average nutrients in unprocessed red and processed meats eaten in the United States, we found that they contained similar average amounts of saturated fat and cholesterol,” Micha says. “In contrast, processed meats contained, on average, 4 times more sodium and 50% more nitrate preservatives. This suggests that differences in salt and preservatives, rather than fats, might explain the higher risk of heart disease and diabetes seen with processed meats, but not with unprocessed red meats.”

Dietary sodium (salt) is known to increase blood pressure—a strong risk factor for heart disease. In animal experiments, nitrate preservatives can promote atherosclerosis and reduce glucose tolerance, effects that could increase heart disease and diabetes risks.

Looking Toward the Future

Given the differences in health risks seen with eating processed versus unprocessed red meats, the findings suggest these types of meats should be studied separately in future research for health effects, including cancer, the authors say. For example, higher intake of total meat and processed meat has been associated with a higher risk of colorectal cancer, but unprocessed red meat has not been separately evaluated. They also say more research is needed on which factors (especially salt and other preservatives) in meats are most important for health effects.

Current efforts to update the federal Dietary Guidelines for Americans, which are often a reference for other countries around the world, make these findings particularly timely, the researchers say. They recommend that dietary and policy efforts should especially focus on reducing intake of processed meat.

“To lower risk of heart attacks and diabetes, people should consider which types of meats they are eating,” Micha says. “Processed meats such as bacon, salami, sausages, hot dogs and processed deli meats may be the most important to avoid. Based on our findings, eating one serving per week or less would be associated with relatively small risk.”

What do multiplatinum-selling musician Moby and Global Animal Partnership Executive Director Miyun Park have in common?

They’re coeditors of the new book Gristle: From Factory Farms to Food Safety, an info-packed guide to the consequences of factory farming.

Gristle covers “the rarely publicized ramifications of industrialized farmed animal production and meat, egg and milk consumption on the environment, human health, communities, workers, taxpayers, zoonotic diseases, global warming, global hunger and, of course, the animals themselves,” Moby writes. “There are huge and egregiously well-financed interests who want to keep the truth of animal production hidden.”

The book’s contributors include:

• John Mackey, CEO of Whole Foods Market
• Paul Willis, manager of humane and sustainable Niman Ranch
• Wayne Pacelle, president and CEO of The Humane Society of the United States
• Christine Chavez and Julie Chavez Rodriguez, human rights activists and Cesar Chavez’s granddaughters

At 144 pages, Gristle is a fast and enlightening read. Order through Amazon, and you’ll save 25%. (Pay $10.49 instead of $13.95.)