30 THE QUEENS COURIER • WELLNESS • OCTOBER 17, 2019 FOR BREAKING NEWS VISIT WWW.QNS.COM
wellness
Eating healthy, eating safe
You try to eat healthy, but the one thing
you can’t control is who has been handling
your food and whether they are
practicing adequate food safety. Each year,
foodborne illnesses sicken close to 50 million
Americans and lead to more than
130,000 hospitalizations and 3,000 deaths.
A lot of these illnesses are caused by simple
things like restaurant employees’ failure
to properly wash hands, cooking surfaces
and fruits and vegetables.
Foodborne illnesses present a greater
challenge to certain groups of people
with reduced immunity, such as children
younger than age 4 and people older
than age 50. Food can also become compromised
much earlier in the production
process, and for this reason food producers
are using a variety of means to keep
our food safe.
One approach uses the concept of hurdle
technology in which a variety of mild
steps (hurdles) are used to limit microbial
growth at each stage of production. Th ese
include combinations of weak acid treatments
with gentle heating and reduced
humidity, or alternating low heat and
chilling treatment. Th e fresh-bagged salads
you see at the grocery store are a good
example of this. Vacuum-packed products,
prepared under rigorous hygienic
conditions and heated at lower temperatures,
are another.
Other technologies include the addition
of antimicrobial agents such as enzymes
and other natural compounds that inhibit
the growth of bacteria or prevent oxidation.
Salt too is a very eff ective anti-bacterial
in food. In fact, it is the oldest known
food preserver. Salt is widely used in the
production of all cheeses, cured meats
and many fi sh dishes.
Salt preservation works by infl uencing
the amount of water that all microorganisms
require to survive and grow. Th e use
of salt in controlling water means that the
levels of other preservatives or processes
can be reduced. Th is means that microbiological
safety can be achieved with
reduced heat, acidity and other preservatives.
Th is results in a product of vastly
improved taste and nutritional quality
because of the improved retention of
other nutrients.
However, as the federal government
pushes companies toward lower salt content
there are some concerns that it could
aff ect food safety and increase the amount
of preservatives that must be used. Many
prefer salt as the more natural choice.
Fortunately, food safety is a leading
concern of the Food and Drug
Administration and its Commissioner,
Scott Gottlieb, and the newly appointed
Deputy Commissioner, Frank Yiannas,
who was previously Vice President of
Food Safety at Walmart, and Director
of Safety and Health at Walt Disney
World.
Food safety is an ongoing challenge for
an enormous and complex food system,
and although challenges continually arise,
exercising caution and attention in food
purchasing, storage and preparation will
minimize the risks. Remember to not only
eat healthy but to also eat safely.
Courtesy BPT
Five reasons to snack on strawberries
Th e perfect snack needs to check off
three boxes: It should be fi lling enough to
get you to your next meal, provide nutrition
that fi ts into your balanced diet, and
satisfy cravings, whether sweet or savory.
Not an easy task, but juicy California
strawberries are up for the challenge.
“Strawberries are an ideal snack because
not only do they taste great, they’re also
heart-healthy and an anti-infl ammatory
food,” says Manuel Villacorta, registered
dietitian and author of Flat Belly 365. “I
love to pair strawberries with yogurt, peanut
butter on rice crackers, or cottage
cheese. Strawberry smoothies are also a
favorite.”
Naturally sweet, yet low in sugar
Many people get the urge to graze
around that 3 o’clock slump. By reaching
for something that has natural sweetness,
you can fulfi ll that craving without excess
calories and sugar. In fact, one serving of
eight strawberries has only 50 calories and
eight grams of sugar.
Bursting with nutrients
Another reason to love strawberries?
“Th e combination of fl avonoids, antioxidants
and fi ber can help reduce cholesterol
levels,” Villacorta says. “Plus, strawberries
are full of potassium, which can
help manage blood pressure and prevent
strokes.” Strawberries don’t stop there; a
single serving has more vitamin C than
an orange.
Boost your brain
According to a study in the Annals of
Neurology, eating strawberries at least
twice per week may delay cognitive aging
by two and a half years, which includes
improvement in memory and motor
function. Add in a daily sudoku or crossword
puzzle and you’re on your way to a
sharper mind!
Great for diabetes management
Nutrient-packed strawberries are a
great option for those with diabetes. In
fact, the American Diabetes Association
lists strawberries as a top superfood for
diabetic meal plans. “Th e anthocyanins
found in strawberries may help improve
insulin resistance, which means you can
regulate blood glucose better,” according
to Villacorta.
Snacks anyone will love
Both kids and adults love a good strawberry
snack. Try a strawberry oat bar,
peanut butter yogurt dipped strawberries,
strawberry almond butter snackwich
or even strawberry turkey pinwheels to
switch things up in your aft ernoon routine.
From quick and kid-friendly to fancy
appetizers, visit CaliforniaStrawberries.
com for snacks perfect for all ages and
occasions.
Snacking can be fun for the whole family
with bright colors, simple recipe ideas,
unexpected fl avor combinations and a little
creativity. And if your snacks are full
of vital nutrients and health benefi ts, even
better!
What are you waiting for? Pick up some
strawberries and get snacking today.
Courtesy BPT
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