Eggs | Straight Talk about Eating Smart

September 8, 2010

Food Recalls: 3 Tips to Help Keep Your Family Well

September 08, 2010

Food Recalls: 3 Tips to Help Keep Your Family Well

Does it seem to you that food recalls are occurring way too often? Have you been affected by one of the recalls? Safe and sanitary food and water should be a given in our country. It’s one less thing we should have to be concerned with.

When a food recall occurs, what can you do to help keep your family well? No need to become bacteria phobic… just be smart about what you do.

First, if you think there is a potential problem with a food, you can report this problem at foodsafety.gov. On the home page, you will see a link to report a problem. You’ll also see a link to ask questions from experts.

Plus you can find most any type of food safety information from how to keep your food safe during a hurricane to Q & As about the current recalls, such as what you should know about the egg recall.

If there is a food recall (assuming you are not one of the ill folks reporting the problem), find out if it affects you and your family at recalls.gov.

This site is like a “one stop shop” for government recalls. You’ll not only find recalls on food but also medicine, consumer products, cosmetics and more.

Another helpful site is the Food and Drug Administration at fda.gov. On their page for recalls, market withdrawals and safety alerts, you can sign up to follow the recalls on Twitter or download their product recalls mobile phone ap.

There is even a food safety alerts and tips widget for your website if you desire.

Don’t forget to register at the WDBO Nutrition & Health Center to win the back-to-school giveaway from Pirate’s Booty…a three-month supply of Pirate Brands products.

What bugs me the most is that the recalls tend to occur well after the food has been sold and many times consumed. Yes, I understand that illness occurs after consumption of tainted food, which then prompts the r

ecall, but by that time it can be too late for many people.

Why is it that in this country of brilliant scientists and innovative industry, illness has to occur before food safety is addressed? Yes, we have food safety guidelines and regulations in effect. But with the frequency and severity of recalls, it begs the question as to whether food safety and sanitation regulations are adequate and working or need to be updated now.

For easy tips to help prevent food-borne illness at home and work, listen to this week’s podcast.

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September 9, 2009

Cracking the Code: Tips to Choose the Best Eggs That Won’t Squeeze Your Budget

The last time you bought eggs did you notice all the selections? Previously your choices were white eggs and maybe brown eggs but now the list includes local, organic, cage-free, vegetarian-fed and more. Eggs are budget-friendly at around a dollar per dozen for white eggs but can jump to over six dollars for organic eggs from free-range chickens. Which eggs do you choose?

First, let’s clear up the myth that eggs are bad for you because they cause your cholesterol to go up. That idea is old school and old science. What we know now is that it’s the saturated fat in a food such as sausage, high fat cheese or bacon that causes your cholesterol to go up. Studies have found that enjoying one egg a day doesn’t increase risk for heart disease except in people with diabetes. So if you have diabetes, be smart about the number of eggs you eat per week and check with your registered dietitian as to what is right for you.

What about nutrition? Do eggs have a lot to offer? You bet. Eggs contain 13 essential nutrients including protein (over 6 grams in one large egg), vitamin B12 (which is only found in animal sources), vitamin E, riboflavin, choline and lutein (the antioxidant that helps prevent age-related macular degeneration). Did you know that the white of the egg contains more than one half the protein and minerals such as selenium and iron? The yolk has all the fat and this includes fatty acids such as omega-3s, the vitamins (B12 and E), and antioxidants (lutein). A large egg averages 75 calories. Eggs play a part in muscle strength, a healthy pregnancy, brain function, eye health and weight management.

In addition to white eggs and brown eggs, you may find blue or green eggs at farmers’ markets or grocers with specialty products. Ever wondered why the egg shells are brown or white, even blue? My grandparents lived on a farm and raised chickens. I remember the eggs being both brown and white. Do you think it’s because of the feed? Actually, it’s the breed of the hen. Hens with red feathers produce brown eggs and white hens lay white eggs. The White Leghorn hen rules in the American egg industry so that’s why most eggs are white. A breed of chicken from South America produces green and blue eggs.

The nutrient content of an egg depends on the feed. For example you may notice labels indicating the eggs contain lutein or omega-3. Egg producers boost these nutrients in the egg by adding them to the hens’ feed. Added omega-3s are sourced from flaxseed and algae. Currently label laws require the amount of omega-3s to be listed but not the source. Omega-3s extracted from flaxseed are ALA or alpha linolenic acid while the omega-3s in algae are from DHA, which is more potent. Corn and soybean are typical feed for hens. The yellow pigment of corn contains lutein which research indicates to be promising in eye health.

Vegetarian eggs come from hens feed a plant-based diet with no animal by-products. Know that here is a difference between cage-free and free-range. Cage-free hens are raised in open barns instead of cages and can roam around the floor while free-range hens have outdoor access whether it’s a fenced yard or the ability to roam around. Nutritionally cage-free and caged hens produce the same quality egg. It’s more about the humane treatment of the hen. Oh, by the way, the USDA organic seal is the only official egg label backed by federal standards and regulations. Don’t be misled by terms such as naturally raised, natural or no hormones or antibiotics….these terms are not regulated and have no meaning. For more information check out the American Egg Board, FDA food safety tips for eggs and the Egg Safety Center.

To save money, buy the store brand of egg which has the same quality as big names. Buy in bulk especially if you use eggs regularly to hard boil and for cooking. Typically eggs will stay fresh for about a month in the cooler part of the fridge, not the door where it’s too warm. If you have eggs that are getting older, hard boil them and keep for a week.

Watch for eggs to go on sale. They’re a good buy, pack a nutritional punch and you have choices for organic, cage-free, vegetarian-fed and more…depending on your preferences.

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