MSG might make your food taste better, but is it worth it?  Obesity is one of this nations biggest problems and MSG has been linked to the cause.  It is also said that toxic compounds can associated with such neurological diseases like Multiple Sclerosis, brain cancers, ADHD and more.  Of course, the FDA still stands by their claim in amounts that would be used for cooking.  They did admit that MSG symptom complex – short-term responses to the ingestion of MSG – is a problem for some people.  The symptoms can include such reactions as headaches, sweating, nausea, chest pain and more.  The only way to avoid this effect is to stay away from Monosodium Glutamate.

This additive is presented to us as a food product that is harmless, but it is poison.  At the very least, it is completely unnecessary and as a matter of precaution, if nothing else, an additive that we should do our best to avoid.

farmcommunities.com  

Salt is already known to health experts as a high-risk nutrient for cardiovascular problems – high blood pressure, stroke, and heart disease. A new study conducted by Dr. Rachel Thompson, of the World Cancer Research Fund (WCRF), concludes that regular consumption of salty soups increases the risk of stomach cancer. This particularly applies to several well-known brands of creamy soups, especially those containing ham or bacon. Some of these contain around half of the recommended daily intake for salt, which is a maximum of 6 grams per day, in a single serving. Vegetable soups are generally lower in salt (and hence safer), though some of these also carry as much as one-third of the recommended daily intake for salt per serving.

Owing to the risk of stomach cancer, Dr. Thompson recommends that people watch the salt content of branded soups (reading the labels) and make low-salt versions of their favorite soups. People who consume other salted foods – like sausages, hams, and processed cereals (especially those taken for breakfast) – are at a still higher risk of stomach cancer, if they also continue regular intake of salty soups. To stay on the safe side, it is advisable to watch all branded foods for their salt content.

The risk of getting bacterial infection from peanut butter is more immediate as the popular food item is suspected of spreading the infectious bacteria Salmonella. After the latest Salmonella outbreak (culminating in January 2009) in the United States, which left around 600 people down with illness and possibly killed 9 people in the US, the food safety center of the Food and Drug Administration (FDA) has ordered the collection and testing of peanut butter for bacterial content before allowing it to go into a facility. Stewart Parnell, the CEO of the Peanut Butter Corporation of America, was summoned by congressional subpoena to explain his orders to ship products of bacteria-tainted peanuts to about 50 manufacturers of food items. While Parnell chose to use his right of not answering the questions, the potential risk of acute bacterial infection remains with the peanut butter products and consumers are advised to stay away from these until the investigation comes up with its conclusions. A list of peanut butter products recalled by the FDA can be read online at http://www.accessdata.fda.gov/scripts/peanutbutterrecall/index.cfm

farmcommunities.com  

Health related questions regarding where we cook the food we eat abound in the internet. Apparently, not only is Teflon in question but also aluminum as well. Studies have shown that cookware coated in Teflon coated aluminum cookware contain perfluorooctanoic acid (PFOA). This substance is unsafe when heated in high temperature (as we probably do, since we are cooking!) and produces toxic fumes. Anything above 446˚F and the Teflon coating begins to crack. Which is probably why we see the black covering getting thinner as we use our pans longer.

Lab results show that baby rats have actually died after being exposed to Teflon fumes. Female rats have experienced pituitary changes. The female rats had reproductive, growth and metabolic dysfunctions as a result of the exposure.

In humans, these symptoms lab animals have manifested, post a potential danger. Already, the CDC has detected PFOA in 98% of the population. While Teflon in cookware might not be the direct reason for this, the dangers are real and should be noted.

Aluminum is also another material picking up some flack from the Teflon health scare. However, experts say that the amount of aluminum which seeps out of the metal while cooking is insignificant compared to other toxic sources. But it does pay to be careful.

Healthier alternatives to Teflon covered aluminum pots and pans are cast iron cookware. Small amounts of the iron in the cookware actually seeps into the food as it is being cooked. And as we all know iron is good for the body. Ceramic cookware is also a good option as it is also safe and easier to clean and dish washer friendly.

farmcommunities.com