| Nutrition News: Safe Eggs Last summer, more than 1,600 cases of the Salmonella enteritidis infection from eggs were reported in at least 10 states -- the largest outbreak of this type of food poisoning ever recorded in the United States. And more than a half billion eggs were recalled. The source of the outbreak was traced to two industrial farms in Iowa, where the barns were infested with rodents, flies and maggots as well as filled with tons of manure, all of which can harbor or spread salmonella. Salmonella was detected in the feed given to young hens, in the water used to wash the eggs and elsewhere.
Are eggs safe? Should they be avoided?
The risk of salmonella in eggs is small in the U.S. -- by some estimates, only one or two out of 20,000 eggs harbor the bacteria -- and should lessen even more as new Food and Drug Administration rules take hold for egg farms. (The FDA already had new safety rules in place for large egg producers in early July, but it was too late to prevent the summer outbreak.)
However, the best advice is to treat every egg as if it were infected. One bad egg can cause illness with symptoms of fever, cramps, diarrhea, nausea and vomiting. Pregnant women, infants, young children, the elderly and people with compromised immunity or a chronic debilitating condition are more likely to become sick and develop serious and even life-threatening complications.
Here are a few tips for egg safety:
-- Don't buy eggs that are cracked or dirty, past their "sell-by" or expiration dates, or unrefrigerated.
-- Promptly refrigerate eggs at home in their carton; don't put them in the door. The refrigerator should be 40 degrees Fahrenheit (4 degrees Celsius) or below.
-- Cook eggs thoroughly. Don't eat eggs with runny or undercooked yolks. Cook casseroles and other dishes with eggs to 160 degrees Fahrenheit (72 degrees Celsius). Don't eat -- or let kids eat -- raw cookie dough or cake batter if they contain eggs.
-- Don't keep cooked eggs or egg dishes at room temperature longer than two hours.
-- Discard raw eggs after three to five weeks, hard-boiled eggs after one week and cooked egg dishes after three or four days.
-- Wash your hands well after handling raw eggs. Also, clean all surfaces in the kitchen that come in contact with raw eggs.
-- Be wary of foods that may contain raw eggs, such as Caesar salad dressing, hollandaise sauce, homemade mayonnaise and fresh eggnog. Some restaurants use pasteurized eggs, which makes them safe, but ask to be sure.
You can also buy pasteurized whole eggs or pasteurized egg products to use in recipes that call for raw or undercooked eggs. They cost more, but they are safe because the heating process kills salmonella and other microorganisms, both inside and outside the egg. -- UC Berkeley Wellness Letter, January 2011
Q and A
Q: Does getting enough calcium really help people lose weight?
A: The amount of calcium recommended for bone health is 1,000 milligrams (mg) per day for ages 19 to 50 and 1,200 mg per day for those over age 51. In several studies, calcium consumption has been linked to higher weight, waist size or percent body fat when levels were below 1,000-1,200 mg per day. However, we don't know whether low calcium consumption is the cause of the excess body fat; it could be that this is just an example of an overall unhealthy diet with lots of soft drinks and other foods concentrated in calories.
Currently, research shows no reason to add extra calcium for weight loss for those already getting adequate amounts. Controlled trials in which some people consume more calcium -- whether from dairy products, calcium-fortified soy milk or calcium supplements -- show mixed results in whether people lost more weight or body fat than those who didn't. Research is in progress to clarify these questions.
An important note: The trials suggesting a possible role for calcium or dairy foods also use a modest reduction in calories. Start by cutting your calories by about 500-1,000 per day and working toward 30-60 minutes of moderate activity daily. If you aren't able to reach the recommended amounts for calcium, adding calcium supplements or dairy products is an option to consider in addition to physical activity and reduced calories. -- American Institute for Cancer Research
RECIPE
Meatloaf has to be the ultimate comfort food, but it can also be high in calories and fat. Try this lighted-up version from Cooking Light's January/February issue.
Cheesy Meatloaf Minis
1/2 cup fresh bread crumbs
Cooking spray
1 cup chopped onion
2 garlic cloves, chopped
1/2 cup ketchup, divided
3 ounces white cheddar cheese, diced
1/4 cup chopped fresh parsley
2 tablespoons grated parmesan cheese
1 tablespoon prepared horseradish
1 tablespoon Dijon mustard
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds ground sirloin
1 large egg, lightly beaten
Preheat oven to 425 degrees. Heat a skillet over medium-high heat. Add bread crumbs, cook 3 minutes or until toasted, stirring frequently. While bread crumbs cook, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; saute 3 minutes. Combine onion mixture, bread crumbs, 1/4 cup ketchup and remaining ingredients.
Shape into six (4 by 2-inch) loaves on a broiler pan coated with cooking spray; spread 2 teaspoons ketchup over each. Bake at 425 degrees for 25 minutes or until done. Yield: 6 servings (serving size: 1 meatloaf).
Per serving: 256 calories, 28.5 g protein, 11.2 g carbohydrate, 11.6 g fat, 112 mg cholesterol, .9 g fiber, 620 mg sodium.
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Charlyn Fargo is a registered dietitian from Springfield, Ill. For comments or questions, contact her at charfarg@aol.com. To find out more about Charlyn Fargo and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com. |
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