Attention to the safety of organic food

　　
　　
Shoppers nervous about foodborne illnesses may turn to foods produced at smaller farms or labeled "local," "organic" or "natural" in the hopes that such products are safer. But a small outbreak of salmonella in organic eggs from Minnesota shows that no food is immune to contamination.
While sales for food produced on smaller operations have exploded, partially fueled by a consumer backlash to food produced by larger companies, a new set of food safety challenges has emerged. And small farm operations have been exempted from food safety laws as conservatives, farmers and food-lovers have worried about too much government intervention and regulators have struggled with tight budgets.
The government has traditionally focused on safety at large food operations — including farms, processing plants, and retailers — because they reach the most people. Recent outbreaks in cantaloupe, ground turkey, eggs and peanuts have started at large farms or plants and sickened thousands of people across the country.
"While it's critical that food processors be regularly inspected, there is no way the Food and Drug Administration would ever have the resources to check every farm in the country, nor are we calling for that," says Erik Olson, a food safety advocate at the Pew Health Group.
"Unfortunately, there are regulatory gaps, with some producers being completely exempt fromFDA safeguards."
The FDA, which oversees the safety of most of the U.S. food supply, often must focus on companies that have the greatest reach. A sweeping new egg rule enacted last year would require most egg producers to do more testing for pathogens. Though the rule will eventually cover more than 99 percent of the country's egg supply, small farms like Larry Schultz Organic Farm of Owatonna, Minn., would not qualify. That farm issued a recall last week after six cases of salmonella poisoning were linked to the farm's eggs.
A new food safety law President Barack Obama signed earlier this year exempts some small farms as a result of farmers and local food advocates complaining that creating costly food safety plans could cause some small businesses to go bankrupt. The exemption covers farms of a certain size that sell within a limited distance of their operation.
Food safety advocates unsuccessfully lobbied against the provision, as did the organic industry. Christine Bushway of the Organic Trade Association, which represents large and small producers, says food safety comes down to proper operation of a farm or food company, not its scale.
"How is the farm managed? How much effort is put into food safety?" she asks. "If you don't have really good management, it doesn't matter."
Smaller farms do have some obvious food safety advantages. Owners have more control over what they are producing and often do not ship as far, lessening the chances for contamination in transport. If the farm is organic, an inspector will have to visit the property to certify it is organic and may report to authorities if they see food being produced in an unsafe way. Customers may also be familiar with an operation if it is nearby.
But those checks aren't fail-safe. The FDA has reported at least 20 recalls due to pathogens in organic food in the last two years, while the Agriculture Department, which oversees meat safety, issued a recall of more than 34,000 pounds of organic beef last December due to possible contamination with E. coli.
Egg safety is equally ambiguous. While many people like to buy cage-free eggs, those chickens may be exposed to bacteria on the grounds where they are roaming.
So what can a consumer do? Experts say to follow the traditional rules, no matter what the variety of food. Cook foods like eggs and meat, and make sure you are scrubbing fruit and cleaning your kitchen well.
Do your part, and hope for the best, the experts say.
"Labels like organic or local don't translate into necessarily safer products," says Caroline Smith DeWaal of the Center for Science in the Public Interest. "They are capturing different values but not ensuring safety."
Bushway of the Organic Trade Association says one of the best checks on food safety is the devastating effect a recall or foodborne illness outbreak can have on a company's bottom line.
"It's just good business to make sure you are putting the safest products on the market," she says.

Halloween food

　　Toronto - Halloween is a time for fun and candy for most children but for some that candy can be a life or death risk. Children with severe food allergies can go into anaphylatic shock if they consume the wrong thing.
In Canada an estimated 1.3 people live with food allergies, one of the leading causes of anaphylactic reactions. There is only one way to avoid a life-threatening reaction-total avoidance of the allergens. For younger children this rests on the parents shoulders, older youth have to know that their very life depends on being aware of what they eat at all times.

CBC Television's Dragons' Den star Bruce Croxon and his wife Debra know the risks personally. The couple have two young children that have multiple food allergies.
"Anaphylaxis Canada has been a valuable resource for our family," said Mr. Croxon. "Serious food allergies present a number of challenges but by committing to some simple safety strategies and always planning ahead, they are manageable."
The family will be going to a special party in Toronto on October 30 at Harbourfront Community Centre. Anaphylaxic Canada will be hosting a Halloween Party and fundraising Dance-A-Thon for families that due with life threatening food allergies on October 30. The registration deadline is tomorrow evening at 5:00.
If you are a parent that fears trick or treating for your children with food allergies there are some easy ways to make sure your kids have fun and remain safe. One way is to have a swag bag for the kiddies at home. When your little ghoul returns from collecting their treats you swap bags with them, giving them a safe bag of treats for their stash. If you think your child will be upset at handing over their bag you can take them with you when you shop for their special swag bag to make sure they are excited about the swap. Always be on hand with the younger set when they are trick or treating.
Older children pose a bigger problem on Halloween. Kids want to be just like everyone else and are tempted to try their treats before they get home. One solution is to host a party for them and their friends or take the crew to an event where food isn't the focal point.

Ji round shrimp porridge

　　
　　Seafood such as prawns is a good source of zinc which can alleviate and prevent colds Tuesday October 25,2011 By Dr Gio Miletto
Have your say(0)
FOOD as medicine is a continually developing science.
Every week the results of new studies clarify, expand and sometimes even contradict previous wisdom. Half a century ago we might have taken a packed lunch to work of Spam sandwiches on white bread and added a sprinkling of salt. Now we are more educated about nutrition.
Most understand that eating is not just about putting fuel in the tank. Many foods have healing properties which can alleviate, prevent or even cure a range of common conditions.
Anxiety
It is normal to become anxious in certain situations but if it becomes exaggerated you need to seek help. If the problem is serious your doctor can prescribe cognitive behaviour therapy which helps encourage positive thinking.
Foods to eat: Those with a low GI (glycaemic index) such as wholemeal bread and pasta, beans, pulses and fruit and vegetables as they keep blood glucose steady and regulate moods. Amino acids found in meat help and Brazil nuts are full of mood-boosting selenium.
Many foods have healing properties which can alleviate, prevent or even cure a range of common conditions
Foods to avoid: Sugary treats as they destabilise blood glucose.
Bad breath
Bacteria on the gums, teeth and tongue can lead to bad breath. An unpleasant odour can also be a sign something is wrong in the digestive tract such as gastroenteritis or constipation. Sinus problems or chronic tonsillitis can be to blame. Try to find the cause and treat that.
Foods to eat: Citrus fruits stimulate saliva and are best eaten first thing. Parsley can act as a deodoriser.
Foods to avoid: Sugary foods can ferment in the mouth creating odour. Onions, garlic and smelly cheese all cause “flavoured”

Friends not to drink wine

Drinkers should have three alcohol-free days a week if they want to avoid the risk of liver disease, warn Britain’s most eminent doctors.
Current official guidance on healthy drinking limits is ‘extremely dangerous’ and must be rewritten – because it implies that drinking every day is fine, the Royal College of Physicians said.
Government advice states men should drink no more than four units a day and women no more than three.
New guidelines: Leading doctors now say drinkers should have at least three alcohol-free days a week
But this must also address the risks of daily drinking, doctors insisted.
They told MPs the risk of liver disease, alcohol dependence and serious illness increases if people drink every day rather than taking time off.
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They also urged Ministers to consider imposing stricter guidelines on pensioners – perhaps as little as seven units a week for older women and 11 for older men.
One unit is the equivalent of one small glass of wine (125ml) or half a pint of lager.


　　Limits: Government advice states men should drink no more than four units per day and women no more than three
Older people’s bodies are more affected by regular drinking, which puts them at risk of dementia, depression and falls, they said.
Yet pensioners are currently given the same guidelines as all adults.
In their submission to MPs on the Commons science and technology committee, the doctors said: ‘Government guidelines should recognise that hazardous drinking has two components: frequency of drinking and amount of drinking.
‘To ignore either of these components is scientifically unjustified.
‘A simple addition would remedy this – namely a recommendation that to remain within safe limits people have three alcohol-free days a week.’
They added: ‘The implied sanctioning of a pattern of regular daily drinking is potentially extremely dangerous.
The RCP disputes the claim that drinking every day will not accrue a significant health risk.
‘Frequency is an important risk factor for development of alcohol dependency and alcoholic liver disease.’
More than 16,000 people die from liver disease, usually caused by excessive drinking, every year in the UK.
It is Britain’s fifth biggest killer and the only major cause of death increasing year-on-year. Twice as many people die of it now than in 1991 and rates have soared by 13 per cent since 2005.
The British Liver Trust says liver disease is the biggest cause of premature death for women, and the second only to heart attacks for men.
The first drinking guidelines in 1987 – which were written by the RCP – stated that men should drink no more than 21 units a week and women no more than 14.
On top of this, everyone should take two or three days off a week. Doctors are angry that reforms to the advice in 1995 dropped this reference to alcohol-free days.
‘This in effect appeared to sanction daily or near-daily drinking, one of the key risk factors for alcohol-related harm and dependency,’ they said.
‘If the daily limit of four units was drunk with no drink-free days, this would be the equivalent of 28 units per week; a 30 per cent increase on the RCP’s guidelines.’


　　Habitual: Young regular drinkers are particularly at risk of developing liver disease later in life
The paper added: ‘Further studies have shown an increased risk of cirrhosis for those who drink daily or near-daily compared to those who drink periodically or intermittently.’
Young regular drinkers were particularly at risk, it said.
A 2009 study showed increases in UK liver deaths ‘are the result of daily or near-daily heavy drinking, not episodic or binge drinking. This regular drinking pattern is discernable at an early age’, the paper said.
Government experts expect the cost of treating people with liver disease will soar by 50 per cent in four years to more than £2billion.
Middle-class women are particularly at risk of daily drinking as they often have a glass or two of wine after work, followed by more at the weekend.
Lower limits should be considered for older people, as even modest levels of alcohol consumption can have a more profound effect on their bodies ‘due to physiological changes associated with ageing’, the paper said.
‘There is concern current guidelines are not appropriate for older people,’ it added.
Sir Ian Gilmore, RCP special adviser on alcohol, said: ‘We recommend a safe limit of 0-21 units a week for men and 0-14 units a week for women provided the total amount is not drunk in one or two bouts and that there are two to three alcohol-free days a week.
‘At these levels, most individuals are unlikely to come to harm.’
In June, a Royal College of Psychiatrists report called for a limit of 11 units a week for men aged over 65 and seven for women of this age.
The RCP quoted these suggested limits but did not explicitly endorse them.

Cocktail Do you love it?

　　This article is about the mixed drink containing alcohol. For other uses, see Cocktail (disambiguation).

　　A typical cocktail, served in a cocktail glass.
A cocktail is an alcoholic mixed drink that contains two or more ingredients—at least one of the ingredients must be a spirit.
Cocktails were originally a mixture of spirits, sugar, water, and bitters.The word has come to mean almost any mixed drink that contains alcohol A cocktail today usually contains one or more kinds of spirit and one or more mixers, such as soda or fruit juice. Additional ingredients may be sugar, honey, milk, cream, and various herbs.
The origin of the word cocktail is not known.
The earliest known printed use of cocktail is said to be in The Farmer's Cabinet on April 28, 1803: Drank a glass of cocktail—excellent for the head...Call'd at the Doct's. found Burnham—he looked very wise—drank another glass of cocktail.
The earliest definition of cocktail was in the May 13, 1806, edition of The Balance and Columbian Repository, a publication in Hudson, New York, in which an answer was provided to the question, "What is a cocktail?". It replied:
Cocktail is a stimulating liquor composed of spirits of any kind, sugar, water, and bitters—it is vulgarly called a bittered sling and is supposed to be an excellent electioneering potion, inasmuch as it renders the heart stout and bold, at the same time that it fuddles the head. It is said, also to be of great use to a democratic candidate: because a person, having swallowed a glass of it, is ready to swallow any thing else

　　Flaming cocktails.
Compare the ingredients listed (spirits, sugar, water, and bitters) with the ingredients of an Old Fashioned, which originated as a term used by late 19th century bar patrons to distinguish cocktails made the “old-fashioned” way from newer, more complex cocktails.The first publication of a bartenders' guide which included cocktail recipes was in 1862 — How to Mix Drinks; or, The Bon Vivant's Companion, by "Professor" Jerry Thomas. In addition to listings of recipes for Punches, Sours, Slings, Cobblers, Shrubs, Toddies, Flips, and a variety of other types of mixed drinks were 10 recipes for drinks referred to as "Cocktails". A key ingredient which differentiated "cocktails" from other drinks in this compendium was the use of bitters as an ingredient, although it is not used in many modern cocktail recipes.
The first "cocktail party" ever thrown was allegedly by Mrs. Julius S. Walsh Jr. of St. Louis, Missouri, in May 1917. Mrs. Walsh invited 50 guests to her home at noon on a Sunday. The party lasted an hour, until lunch was served at 1 pm. The site of this first cocktail party still stands. In 1924, the Roman Catholic Archdiocese of St. Louis bought the Walsh mansion at 4510 Lindell Boulevard, and it has served as the local archbishop's residence ever since.During Prohibition in the United States (1920–1933), when alcoholic beverages were illegal, cocktails were still consumed illegally in establishments known as speakeasies. The quality of liquor available during Prohibition was much worse than previously There was a shift from whiskey to gin, which does not require aging and is therefore easier to produce illicitly.Cocktails became less popular in the late 1960s and in the 1970s, as other recreational drugs became common. In the 1980s, cocktails again became popular, with vodka often substituted for gin in drinks such as the martini. Traditional cocktails and gin began to make a comeback in the 2000s.

Eat good and drink good

　　
　　the problem:
I want to solve community hunger. There are many people in my community that are struggling to put food on their tables. Also some people on the street don't have a table to place anything on, so I would like to feed the community every Friday or more days if the grant is a great amout.
This is important to me because I love to cook, eat, and help others. Why not cook meals for people who need. I want to be a famous chef with my own restaurant, but as a teenager I want, I need to help people in need because, I am that person trying to be successful, but it won't happen if I don't help others in need. I believe serving food to the community is the best way, always wanted to do this but never had the materials to do this. If I get the grant this would be a major success in my teenage journey!
the plan of action:
I want to gather more teenagers to participate. Half of the grant would go to supplies, and the other half to the youth staff, to be offered as a stipend. I want to be recognized on television, to show that us teenagers can make a difference and do something positive.
how you can get involved:
Others can just apply themselves on my facebook page Serving Food For the Community.

Cook Noodles of Chicken Papaya Spring Rolls

Ingredients

• 4 ounces thin rice noodles
• 1 head butter lettuce, broken into leaves
• 3 cups shredded rotisserie chicken
• 2 papayas, peeled, seeded, and thinly sliced
• About 1 cup fresh mint leaves
• 1/2 cup purchased spicy peanut sauce
• 1/2 cup chopped roasted salted peanuts
• 3 green onions, sliced into thin strips
• Lime wedges
• 12 large sheets rice paper*

Preparation

• 1. Cook noodles according to package directions. Drain.
• 2. Arrange noodles and remaining ingredients on large platters and set out with a large bowl of boiling water so diners can dip their rice papers (about 1 minute to soften), then assemble their spring rolls.
• *Find at your grocery store's Asian foods aisle or an Asian market.
• Note: Nutritional analysis is per 3-roll serving.

Spicy Asian Noodles with Chicken Cooking

Ingredients

• 1 tablespoon dark sesame oil, divided
• 1 tablespoon grated peeled fresh ginger
• 2 garlic cloves, minced
• 2 cups chopped roasted skinless, boneless chicken breasts
• 1/2 cup chopped green onions
• 1/4 cup chopped fresh cilantro
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons hoisin sauce
• 2 teaspoons sambal oelek (ground fresh chile paste)
• 1 (6.75-ounce) package thin rice sticks (rice-flour noodles)
• 2 tablespoons chopped dry-roasted peanuts 

Preparation

• 1. Heat 2 teaspoons oil in a small skillet over medium-high heat. Add ginger and garlic to pan; cook 45 seconds, stirring constantly. Place in a large bowl. Stir in remaining 1 teaspoon oil, chicken, and next 6 ingredients (through sambal).
• 2. Cook noodles according to package directions. Drain and rinse under cold water; drain. Cut noodles into smaller pieces. Add noodles to bowl; toss well to coat. Sprinkle with peanuts.

Mashed Potatoes Cooking

Ingredients
4 pounds golden creamer potatoes, peeled and cut into quarters
1 bay leaf
Kosher salt and freshly ground black pepper
2 cups heavy cream
3 tablespoons unsalted butter
2 tablespoons chopped chives

Directions
Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan. Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.

Suitable Breakfast

The freedom to passionate the breakfast is not same with pouring and taking every food you can see in it. The best healthy diet breakfast is something you can be controlled by. Check how far these tips can help you.

• Cookies, pancake, potato chips, waffle, fast foods such hamburgers, hotdog are rich of fat and sugar. Try to not consume such fat containing foods especially which made in lot of fat, butter, sugar and too many salt due to the excess of these substance are raising the risk of health disorder. Other reason is that these consumptions have no benefit from the vitamins and minerals that support the superb satiety feeling which important to delay the hunger.

• The suitable breakfast to maximize your diet should be accompanied with low-fat milk, low-fat yoghurt, roasted grains and cereals, air popped popcorn with little salt, whole grain cookies, oatmeal cookies and graham cookies.

• When the bored feeling come, its time for you to vary the menus, as an instance you can combine cereal with a cup of low fat milk. To meet the needs of vitamins then fruits are the best option. The protein will come if you add egg or French toast.
• Some green and colored vegetables can be also added with unique cut shape if necessary. You can also dip them in flavored low-fat yoghurt when the children hungry.
• The healthy diet breakfast can be approached by serving sandwich includes whole wheat bread. Fill it with many vegetables and no mayonnaise, cream or butter. The taste of delicious can be got from tuna or meat.
• Several dieters do too far by avoiding the main meal as healthy diet breakfast. When you feel no time to do breakfast, fruit, dry cakes, boiled egg or a low fat milk is the best choice.

Do You Know Hot Pot Home Delivery

This is a country where nothing is easy, but everything is possible. Proof?  You can have hot pot delivered to your door.

 

Haidilao, Beijing’s popular hot pot chain restaurant is taking the elaborate-yet-casual experience of huoguo to your doorstep. They even bring the pot. After you’re done, they’ll take all the dishes back and clean up a bit.

 

The reason fro the delivery service is purported to be the restaurant’s insane popularity. Line ups now surround Haidilao branches, and although the restaurant offers free tea, shoe shines and manicures to waiting customers, after waiting 2 to 3 hours at times, hot pot can start to sound not so hot after all. Haidilao has remedied this by offering the home delivery service. The minimum order is RMB500, but the prices are quite reasonable, so you’ll be feeding a full household at that price.

A Handy List Of High Energy Foods

Here is a handy list of high energy foods which you could attempt to integrate into your daily diet. A high energy food can supply your body with additional energy needed to get through the day.
Vegetables
The list of vegetables which supply your body with high amounts of energy is exhaustive.
The main foods in the vegetable area which provide high amounts of energy are; sprouts, broccoli, asparagus and spinach.

Nuts
Some nuts are a great energy source and are often very suited to a quick snack. Almonds, peanuts and soy nuts are perfect for this example.
Yogurt
Yogurt is full of vitamin-B, and this vitamin helps your body convert other nutrients into energy. You should not eat excessive amounts of yogurt due to the fat content. You could eat a nut yogurt to mix the yogurt and nut energy foods into one snack.
Eggs
Eggs are a great source of energy, and this food will supply a high amount of protein throughout the working day. Some experts advise not to eat more than three eggs a week, so try to mix your weeks food plan up with other high energy foods.
Orange & Other Fruit Juice

Vitamin C can help to reduce levels of fatigue, which will keep you going all day long. As with many other vitamins, too much vitamin C can be bad for your body, so drink these juices in moderation.
Citrus fruits are also very good in providing vitamin C, a great example of this is the main ingredient in the fairly new lemon detox diet.
Beans & Lentils
Beans and lentils are a great source of potassium and carbohydrates. Kidney beans, lentils, baked beans and many others provide a great source of energy for your body.
Seeds
Sunflower and pumpkin seeds are also a great source of energy for your body. These are great as a stand-alone snack, and also combined with other ingredients in nut bars.

Hamburger Steak Cooking

Ingredients

• 2 pounds ground chuck
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 1 medium-size green bell pepper, chopped
• 2 (8-ounce) cans tomato sauce
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon dry mustard
•  

Preparation

• Combine first 3 ingredients in a large bowl; shape into 6 patties.
• Cook patties in hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until browned; drain and remove from skillet.
• Sauté onion and bell pepper in skillet over medium-high heat 2 minutes or until tender. Stir in tomato sauce, Worcestershire sauce, and dry mustard; bring to a boil. Add patties; cover, reduce heat, and simmer 15 minutes. Uncover and cook 5 more minutes or until patties are no longer pink.

Chili Beef Stir-Fry with Scallions and Snow Peas Recipe

Ingredients
2 tablespoons chili-garlic sauce
2 tablespoons soy sauce
2 tablespoons mirin or sherry
1 teaspoon honey
2 teaspoons toasted sesame oil
2 teaspoons cornstarch
1 pound flank steak, trimmed and frozen briefly
Salt and freshly ground black pepper
2 tablespoons vegetable oil
6 scallions, ends trimmed and thinly sliced
4 garlic cloves, minced
1 tablespoon grated ginger
12 ounces snow peas

Directions
Whisk the chili-garlic sauce, soy sauce, mirin, honey, sesame oil, and cornstarch together in a small bowl and set aside. Cut the beef lengthwise along the grain into 3 or 4 (2-inch) wide pieces. Slice each piece of beef across the grain into paper thin pieces, about 1/8-inch thick. Pat the beef dry and season well with salt and pepper, to taste.
Heat 1 tablespoon of the oil in a medium nonstick skillet over high heat just until smoking. Add the beef and cook, stirring rarely, until well browned, about 4 to 5 minutes. Remove to a plate.
Return the skillet to the stove over medium-low heat. Add the remaining 1 tablespoon of oil, half of the scallions, the garlic, and the ginger, and cook until just fragrant and starting to color, about 30 seconds. Stir in the snow peas, and cook, stirring occasionally, until bright green, about 2 minutes. Whisk in the chili-garlic sauce mixture, then remove the pan from the heat, and add the beef and accumulated juices. Toss to coat and transfer to a serving platter. Serve immediately sprinkled with remaining scallions.

How To Cook Spicy Beef Stir-Fry

Ingredients
1 tablespoon cornstarch
3 tablespoons Chinese Shaoxing rice wine, dry sherry or white vermouth
1 pound beef sirloin, thinly sliced against the grain into strips
Kosher salt and freshly ground pepper
2 tablespoons oyster sauce
2 teaspoons toasted sesame oil
3 to 4 tablespoons peanut oil
1 1-inch piece fresh ginger, thinly sliced
2 cloves garlic, smashed
5 to 7 dried red chiles, halved
1 small onion, thinly sliced
8 heads baby bok choy, halved
Pinch of sugar
Cooked rice, for serving

Directions
Whisk the cornstarch with 2 tablespoons rice wine in a medium bowl; add the beef, season with salt and pepper and toss to coat. Set aside for 15 minutes.
Mix the remaining 1 tablespoon rice wine, the oyster sauce and sesame oil in a large bowl; set the bowl near the stove.
Heat a wok or large nonstick skillet over high heat until very hot, about 1 minute. Add 3 tablespoons peanut oil, then the ginger, garlic and chiles; stir-fry until fragrant, about 1 minute. Add the beef and cook, stirring or shaking the skillet occasionally, 1 to 2 minutes. Transfer the beef with a slotted spoon to the sauce mixture and toss.
If the pan is dry, add 1 tablespoon peanut oil, then add the onion and stir-fry until just soft, about 2 minutes. Add the bok choy and sugar; stir-fry until just wilted, 1 to 2 minutes. Return the beef and any juices to the pan and stir to combine. Serve over the rice.