HOW TO USE PLASTICS SAFELY
You may have come across stories on the Internet raising questions about the safety of plastics that come into contact with food and beverages. Even though many of the Internet rumors are hoaxes, experts warn that food and beverages can interact strongly with any material that they touch, creating a risk for chemicals to leach or migrate into things we eat and drink.
Under the food additive provisions of the Federal Food, Drug, and Cosmetic Act, new substances used to make plastics for food use are classifi ed as "food contact substances" and they must be found safe for their intended use before they can be marketed. The FDA evaluated migration levels of substances added to regulated plastics and found the levels to be within the margin of safety. But the agency doesn't certify plastic food containers.
NFS International, a non-governmental agency that tests and certifi es food-safe items and other consumer products, advises using only cookware that is specially manufactured and specifi cally labeled for use in the microwave. That includes not only plastics, but also glass and ceramic products. The Ann Arbor, Michigan-based NSF warns never to microwave food in plastic containers such as margarine tubs, takeout trays, whipped topping bowls and other one-time use containers; they are not heat resistant and can melt, potentially leaching harmful chemicals into food.
When it comes to using plastic wrap in the microwave, the FDA recommends leaving a one-inch or greater space between the wrap and food in a container during microwave heating. If the wrap touches the food during heating, food may absorb some of the plasticizer that helps make the wrap soft and fl exible. This is most likely to occur at high temperatures or with fatty or oily foods such as cheese or meat. The NSF says loosely covering foods with a vented lid or microwave safe plastic wrap allows steam to escape but retain surface moisture; moist heat helps kill harmful bacteria. Remove food from original packaging before defrosting in the microwave.
The safest move: Do not use plastics for heating food that are not labeled "microwave safe." Some scientists suggest using the same old-fashioned containers your mother probably used, such as heat-tempered Pyrex bowls and cups.
Source: Cornell Food & Fitness Advisor, April 2007.
WAKE-UP CALL: FAST, HEALTHY BREAKFASTS
A large, high-fat breakfast, such as eggs friend in butter plus bacon and buttered white toast, may be worse than no breakfast at all. But a healthy breakfast helps keep your eight down, revs up your metabolism, boosts your alertness and increases your energy for the rest of the day.
After a night of fasting, your body needs protein and high-fi ber carbohydrates. Those raise your blood sugar and keep it steady, giving you immediate and long-term energy. They also fi ll you up so you won't feel late-morning hunger.
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High-fi ber carbs mean whole-grain cereals and breads. Cereals should have at least 3 grams of fi ber per serving, no more than 5 grams of sugar and no oil in the list of ingredients. Popular cereals that meet those criteria include general Mills Cheerios, General Mills Fiber Honey Clusters, General Mills Total, Post Original Shredded Wheat, Quaker Instant Oatmeal (regular fl avor) and Weetabox.
For protein, most people who have normal cholesterol levels and limit their fat intake can safely eat up to seven eggs a week; those with high cholesterol should limit themselves to four. Other breakfast proteins could include low-fat dairy products, nuts, natural nut butters, fi sh and lean deli meat.
Consider including fruits and vegetables, which add fi - ber and nutrients, and sauteing food in heart-healthy vegetable oil rather than butter or margarine.
Source: Consumer Reports on Health, April 2007.
Speaking of breakfast, Kathy Plessner of Bryan shared a recipe for Baked Apple Oatmeal with me recently.
BAKED APPLE OATMEAL
- 1 medium cooking apple, cored and chopped
- 1/2 cup old fashioned oatmeal
- 2 tablespoons raisins or other dried fruit (like cranberries)
- 1 teaspoon cinnamon Pinch of salt
- 1 cup water
Combine all ingredients in small baking dish. Bake in 350F oven 15 to 20 minutes. Recipe makes 1 serving.
Source: Kathy Plessner, Bryan.
With the homegrown rhubarb season approaching, here's another new way to fi x it from Jeannie Gee, Waldron, Michigan.
EASY RHUBARB DESSERT
- 4 cups sliced fresh rhubarb
- 1 (3 oz.) package raspberry gelatin
- 1/3 cup sugar
- 1 cup water
- 1 (18.25 oz.) yellow or white cake mix
- 1/3 cup butter, melted
Place rhubarb in greased 9x13-inch baking dish. Sprinkle with the gelatin, sugar and cake mix in that order. Pour water evenly over the dry ingredients. Drizzle with melted butter. Bake in preheated 3500F oven for 1 hour or until rhubarb tender.
Source: Jeanne Gee, Waldron, Michigan. |
