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November 11, 2004 |
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In This Issue...
HEALTHY HOLIDAYS A friend's mother once "poisoned" everyone at her Thanksgiving table, including her son's future in-laws. Even though most people are aware of the dangers of poultry, my friend's family is not alone. Somehow, every year, many people feel ill after consuming their holiday feast or the leftovers the next day (what my friend's three-year-old calls "used" food). Apparently, many of us aren't paying close attention to the rules of food preparation and storage -- or maybe we don't know the rules as well as we should. To help prevent holiday food disasters, I called Ron Schmidt, PhD, food science professor at University of Florida and coauthor of Food Safety Handbook (Wiley). PREPARATION Most critical to food safety, says Dr. Schmidt, is the foods' temperature. Anything between 40°F and 140°F is considered the danger zone -- not cool enough to keep pathogens at bay and not hot enough to kill them. To put the temperature rule to use: First and foremost, never thaw a turkey on the counter. Reason: The bird's internal temperature is likely to rise into the danger zone above 40°F. To defrost the turkey faster than the several days it takes in the refrigerator (24 hours per five pounds), you can thaw the bird in a sealed bag kept in cold water in a bowl or the sink. But be sure the water does not go above the requisite 40°F. Change it regularly -- at least every 30 minutes -- to keep it cold. When cooking a turkey, bring the internal temperature to 180°F. Use an instant-read cooking thermometer inserted in the inner thigh, but don't let it touch bone. Brining: Brining is a preparation method that has become popular in the last few years for making turkey both tastier and more tender. The idea is to soak the turkey in seasoned water for four to 15 hours before roasting. Again, the danger is that it's easy to let the temperature of the brine rise above 40°F, which makes the turkey unsafe to eat. You can either brine the bird in a pan in the refrigerator or you can place the pan on the porch or in the garage if the temperature is to stay below 40°F. (Check the weather reports ahead of time for this one.) A good source on proper brining is http://www.virtualweberbullet.com/brining.html BOTULISM IN BENIGN PLACES I was surprised to discover that under certain conditions, an innocent onion or clove of garlic can cause botulism, an extremely serious form of food poisoning. Dr. Schmidt explains that sautéed onions allowed to sit at room temperature for more than one hour can be a potential source of botulism. Garlic, when it's stored in oil, such as in homemade garlic-infused oils, also sets the stage for possible botulism. This is because garlic and onions both contain clostridium botulinum, a bacteria that is safe unless it is deprived of oxygen, in which case its spores will become toxic. Amazingly, the USDA warns that if you wrap potatoes in foil for cooking (which actually steams rather than bakes them), you should either refrigerate or serve right away. If kept at room temperature for any length of time -- such as overnight -- they too may cause botulism. In the dairy department, most people know that raw eggs in any form -- including eggnog -- can be dangerous. Additionally, people who have suppressed immune systems should not eat cheese made with raw milk. By law, labels must state whether the cheese is made with raw milk and whether it has been aged at least 60 days. These exotic and expensive cheeses are found in high-end stores, such as Whole Foods CROSS CONTAMINATION The other ironclad rule of food safety is to avoid cross contamination. Turkey carries the same threat of kitchen contamination as chicken does, says Dr. Schmidt, so it's vital to be sure you cleanse effectively. Because most kitchens become overcrowded with food and people during holiday meal preparations, it will help to have some hygiene rules in effect ahead of time.
For how to store the leftovers, read below... HEART DISEASE DOESN'T STAND A CHANCE... Plaque-clogged arteries make your heart a ticking time bomb. Now there's a safe, easy way to clear them out Angioplasty comes with its own risks
This procedure is widely used, but surprisingly unknown outside natural health circles. Is that because angioplasty and bypass surgery are a $16 billion-a-year business for doctors and hospitals? Read on... STORING THE LEFTOVERS When it comes to safety in storage, remember the 40°/140° rule. Cooked food should not sit out for more than a few hours. When you refrigerate, do it in such a way that the food will cool quickly to 40°F or below. Break up large batches of food into smaller containers and cut up chunks of turkey or meat into smaller pieces, then cover and refrigerate. And don't overstuff the refrigerator to the point that it compromises air circulation -- send at least some leftovers home with your guests. THOSE GREAT TURKEY SANDWICHES If you reheat turkey meat, bring it to 165°F and finish the bird off in no more than four days. Reheat gravy by bringing it to a boil, and don't keep it around for more than two days. It is okay to eat cold turkey, as long as it has been stored below 40°F and is eaten within a few hours once removed from the refrigerator. You may get tired of your holiday dinner after a while, but if you handle the food properly, you won't get sick from it. Be well,
WHICH OF YOUR LOVED ONES WILL DIE YOUNG? Your friends and family take care of their health... see their doctors regularly... try to eat well and exercise... believe in the power of natural healing... and take all the latest vitamins and nutritional supplements. They are trying hard to do everything right. Yet, some will outlive others by at least 20 active years. It's not genetics. It's not luck... Source... Healthy Holidays
Required Disclaimer: The information provided herein should not be construed as a health-care diagnosis, treatment regimen or any other prescribed health-care advice or instruction. The information is provided with the understanding that the publisher is not engaged in the practice of medicine or any other health-care profession and does not enter into a health-care practitioner/patient relationship with its readers. The publisher does not advise or recommend to its readers treatment or action with regard to matters relating to their health or well-being other than to suggest that readers consult appropriate health-care professionals in such matters. No action should be taken based solely on the content of this publication. The information and opinions provided herein are believed to be accurate and sound at the time of publication, based on the best judgment available to the authors. However, readers who rely on information in this publication to replace the advice of health-care professionals, or who fail to consult with health-care professionals, assume all risks of such conduct. The publisher is not responsible for errors or omissions. |
