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November 27, 2011

Fish Tales: Is the fish you buy really what it’s labeled?

Did you read the fake fish story? An article in Consumer Reports (December 2011) discusses the purchasing and testing of 190 pieces of seafood from retail stores and restaurants throughout New York, New Jersey and Connecticut.

Don’t miss this: more than one-fifth of the fish pieces were mislabeled as different species of fish, incompletely labeled or misidentified by employees. Has this ever happened to you?

Consumer Reports sent their fish samples to an outside lab for DNA testing. We’re talking fish forensics! Researchers take genetic material from the fish and compare it against standardized gene fragments similar to genetic fingerprints used in crime investigations.

Guess what they found out?

  1. Only four of the 14 fish types were identified correctly (sea bass, coho salmon, bluefin and ahi tuna).
  2. 18% of the fish samples didn’t match the names on menus, labels or placards. Fish were passed off for grouper, catfish, red snapper, yellow fin tuna and others.
  3. From a health standpoint, one fish sample labeled as grouper was really tilefish, which is on the Food and Drug Administration avoid list for children and women of childbearing age due to the mercury content.

Why does this matter to you? If you bought an expensive piece of fish and it was actually a cheaper species, your wallet was impacted. But what if you bought fish containing potentially health-harming mercury or PCBs? Then your health comes into play. Or, maybe you try to buy sustainable seafood and were given a species whose numbers are on the decline.

Besides better inspections, what can you do to reduce the chances that you pay for mystery fish?

1.  Be an informed consumer. The more questions you ask at the fish counter or the server at your restaurant, the more serious companies become in their purchases and inspections. Restaurants and grocers know that consumers today have quick access to helpful information.

2.  Check out the free FishPhone app from Blue Ocean Institute, a quick guide to help you make sustainable selections when you eat out or shop. I use this app and it’s so easy. Next to all the choices is a fish symbol varying in color from bright green for a safe choice to red for don’t even think about it. You can search for fish or check the A-Z listing. When you touch the fish name, a quick review pops up so that you can make a smart choice right then. The app even includes fish recipes and wine pairing suggestions.

3.  Send a text while you stand in front of the fish counter and make sure the fish you plan to purchase is eco-friendly and without a health advisory. This very cool text tip is also from blueocean.org.

Text 30644 with the message FISH followed by the name of the fish you want to buy…for example, FISH scallops or FISH salmon. I sent a text for FISH grouper and received a text within seconds telling me all things grouper that I needed to know.

How do you know where your fish is coming from?

The Country of Origin Labeling called COOL, which was developed by the USDA, requires all large retailers (supermarkets and big box stores) to disclose the country of origin of fresh or frozen fish and whether it is farm-raised or wild-caught. Seafood standards are often higher in the United States than in other countries so when you purchase ‘locally’, you may reduce the likelihood of contamination from toxic substances that are illegal in the U.S.

Exemptions of COOL: The law does not require restaurants or small fish markets to disclose the country of origin on the label.

Want more? Listen to this week’s podcast below.

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June 9, 2010

BPA Update: Are Plastics a Potential Health Problem

Plastic baby bottles, plastic water bottles and plastic microwave containers…should you use them or not? What do you think? BPA is a hot button of controversy. Because consumer awareness of this potential health issue is growing, many manufacturers are producing BPA-free products.

If you want to reduce your exposure to BPA while the research and controversy continues, you can try these tips:

  1. Use plastics marked BPA-free or opt for stainless steel, glass or porcelain. Remember, you can always email or call the manufacturer if in doubt.
  2. To prevent BPA from seeping into food and liquids, wash plastics by hand instead of in the dishwasher even if the container says dishwasher safe.
  3. Also, forget about using plastics in the microwave and go with glass or porcelain that’s made especially for a microwave.
  4. This also includes plastic wrap for a cover…use glass, paper towel or wax paper as better alternatives.
  5. Try to avoid those white clamshell take-out containers. Both plastic wrap and these containers may contain other plastics that could be problematic too.
  6. Try to stay away from #7 on the bottom of containers in terms of recycling unless the items say BPA free.
  7. Choose glass or BPA free infant formula bottles.
  8. Select fresh or frozen foods over canned unless you find a manufacturer that uses an alternative. Also look for shelf stable cartons, pouches, bags and cups as alternatives to cans.

The chemical bisphenol-A or BPA is found in many reusable water bottles, some baby bottles, and clear plastic storage containers. Just to give you an idea, the lining of most canned food, pizza boxes, water pipes, eyeglasses, cell phones, shower curtains, DVDs, bicycle helmets, airplanes and even some dental sealants contain BPA.

BPA is a chemical used to make polycarbonate plastics which mimics or acts like the hormone estrogen and is referred to as an endocrine disrupting chemical. BPA can leach into food and drinks from cans, containers and bottles. A study published in Toxicology Letters (2008) found that hot liquids and food put into plastics containing BPA actually leached more of the chemical from the container into the food or liquid…up to 50 times more.

According to the American Chemistry Council, eleven regulatory bodies around the world have assessed the science on BPA and have determined that BPA is safe for use in food contact materials. However, use of BPA is definitely a controversial one. Animal studies have found that BPA is potentially linked to abnormal development of reproductive systems and precancerous lesions.

A report in the December 2009 issue of Consumer Reports Magazine found BPA in most all of 19 name-brand foods from canned soups and juice to tuna and green beans. BPA was even found in cans labeled “BPA-free”. The Consumers Union, the nonprofit publisher of Consumer Reports, has taken the position that manufacturer and government agencies should act to eliminate the use of BPA in all materials that come into contact with food.

These results stoke the fire as to how much BPA is safe to ingest and should BPA come into contact with food. According to medpagetoday.com, at the end of 2009 the FDA reversed its position and will budget $30 million for short and long term studies on the health risks associated with BPA particularly in infant food containers.

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February 24, 2010

Three Tips to Build a Healthy Salad

salad greens

Do you enjoy a good green salad? I do. Is your salad mainly leafy greens or do you go overboard and create a nutritional nightmare? Not hard to do at a lot of salad bars, is it? Everything seems to call your name and tempt you. How do you build a healthy salad with a nutritional profile that’s powerful for your body?

Try these three easy tips:

1.    Start with a base of leafy greens. Red leaf, green leaf, arugula, spinach, or a mixture…whatever you like. Try different greens. I rotate them depending on what’s available and what looks good that week. I’m often asked this question and you may wonder as well “Do I need to rinse the prewashed bagged salads?” Most bags of greens say triple-washed so you would think there’s no need to rinse again.

Don’t miss this….tests on salad greens performed by the Consumers Union and reported in the March 2010 issue of Consumer Report found bacteria that are common indicators of poor sanitation and fecal contamination in their samples. They tested baby greens, organic greens, bagged greens and clamshells. Nothing made a difference. Their conclusions were to buy packages as far from the use-by-date as possible, rinse the greens even if the bag says prewashed or triple-washed and prevent cross contamination in your kitchen by keeping greens away from raw meats. My suggestion is to make sure to clean your salad spinner or colander after each use just in case bacteria adhere to the surfaces.

2.    Kick up your veggie intake for the day. Add chopped carrots, green peppers, sliced tomatoes or cucumbers, yellow or zucchini squash, broccoli…basically take a look and see what vegetables you have on hand and toss them in. They add flavor, crunch and a boot load of nutrition. I also like fruit in my salad so I’ll add apple slices, strawberries, dried blueberries and cherries, even watermelon. What do you add to your salad that makes it healthy and delicious?

3.    Add lean protein. My girlfriends always say they’re only going to have a salad for lunch. They order one with greens and a few veggies. In an hour or so, they’re hungry again. Sound familiar? Protein has many important roles in your body from helping you to feel full and satisfied longer to maintaining your muscle mass…no matter what your age. Add sliced chicken, turkey, fish or lean beef, low fat cheese or a hard-boiled egg. If you’re vegetarian or eating some meatless meals, try cubes of tofu or chickpeas or a chopped veggie burger.

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