Top Five Food Safety Myths

Recent years have seen a significant increase in the incidence of chemical and biological food poisoning in both developed and developing nations. Several factors including loopholes in current regulations, extensive pesticide use, and new strains of bacteria are responsible for this trend.

The food industry is also ridden by myths that undermine food safety at various levels. Here are the top five myths that contribute to the problem:

Food Poisoning Isn't a Big Deal - Most people believe that an upset stomach is the only consequence of unhygienic food. However, the World Health Organization estimates that there are more than 200 different types of food-borne illnesses that kill millions of people across the globe each year. More than 3,000 Americans die annually after consuming contaminated food, while many others suffer from chronic health issues such as kidney failure, arthritis and brain damage.

Antibiotic use is Rampant in the Meat Industry - Antibiotic use is one of the big issues impacting the meat industry, especially in the West. Most countries have regulatory bodies that work closely with farmers and veterinarians to minimize the use of antimicrobial agents while keeping livestock safe and healthy. However, widespread misinformation about antibiotic use in meat production has led to creation of new regulations which can have a potentially damaging influence on the industry and increase the risk of meat contamination.

Genetically Engineered Foods are Better and Safer - Genetic engineering does not improve the flavour or the nutritious value of the food. It does not lower pesticide consumption either. In fact, most experts believe that consumers do not benefit from it in any way. The products, however, are financially viable and beneficial to large corporations and some farmers.

Irradiation is Unsafe and Unnecessary - Irradiated foods have been tested extensively in the laboratory and found to be safe. Several reputed organizations including the American

Medical Association and the World Health Organization support it. Research has also indicated that though irradiation is not a replacement for good manufacturing practices, even "clean" processing facilities benefit from it.

Organic Food is Safe for You and for the Environment - While organic produce does not contain pesticides, it is not sterile. Many consumers skip washing organic fruits and vegetables before eating which can lead to gastrointestinal infections. Organic farming does not produce toxic waste but it is less productive when compared to conventional farming.

This can translate into more water and land usage. Most large corporations, therefore, import organic ingredients from other countries instead of relying on locally grown produce.

More research and awareness programs are essential. Professionals trained in food safety are in high demand, especially in food and supplement industries. Government agencies also seek their services to create awareness about the issue. Many students pursuing pharmaceutical courses consider food safety certification programs with specific goals in mind.

Effective and reasonable food safety practices play an important role in improving the overall quality of life. Farmers, food processing industries, regulatory agencies and governments should collaborate and develop such strategies for the future.

Red Wine and Mac and Cheese Good for Your Health

A fire is roaring in the fireplace warming your toes. You sip a glass of Amarone, all the while smelling the aroma of smoked provolone cheese melting in your Iron Skillet Italian-Inspired

Mac and Cheese. (Recipe below). Studies reveal that red wine, consumed in moderation and with meals, contributes toward a healthy lifestyle. Research shows that where the diet is high in fat, those who drink red wine with meals have a lower incidence of heart attacks. So, feel at peace in enjoying that glass of red wine and plate of stringy and delicious Mac and

Cheese, gourmet style!

In European countries, more than in North America, wine is considered a food. And in my opinion wine qualifies as a super food because of its outstanding health benefits. There are white grapes and black grapes. Within these categories there are many shades in between.

But grapes with black skin have significant health benefits.

I agree with the researchers and scientists who believe wine consumed in moderation is healthy and medicinal. Doctors suggest 4 ounces per day for women and no more than 8 ounces per day for men is considered moderate. Wine, in general, when consumed in moderation (defined by the American Heart Association as one to two four-ounce glasses a day) has proven through studies to promote longevity, all the while lowering the risks of heart attacks, heart disease, strokes, type 2 Diabetes, gallstones, cataracts, colon cancer and mental decline.

While cultivation and weather conditions of a wine region are important elements in the level of antioxidants in grapes, their genetic differences play a greater role. Darker grapes have higher levels of anthocyanin pigments. This gives them their red, purple and blue colours and adds to their level of antioxidant activity.

Purple grapes have more antioxidant power than red grapes, research now reveals. So

Cabernet Sauvignon grapes are believed to be richer in antioxidants than Merlot, at least according to a 2011 study published in 'Biotechnology & Biotechnology Equipment.'

Polyphenols are antioxidant compounds in grapes that influence their color and taste. A new 2009 study published in 'Food Chemistry' revealed a powerful relationship between antioxidants and phenolic levels. Of the 37 wines studied Cabernet had the greatest number of antioxidants.

Resveratrol is also an antioxidant in red wine. According to the National Cancer Institute, this antioxidant reduces the growth of tumors and the spread of cancer cells. In a 2003 study published in 'Drugs Under Experimental and Clinical Research' of the 19 red wines studied, Merlot had the highest concentration of resveratrol.

New research in Germany has shown that a compound present in darker grape skins and red wine called Resveratrol is believed to reduce the number of fat cells and may be used to treat and prevent obesity. In an article in Science Daily the article states, "The new finding is consistent with the theory that the resveratrol in red wine explains the French paradox, the observation that French people eat a relatively high-fat diet but have a low death rate from heart disease." "Resveratrol has anti-obesity properties by exerting its effects directly on the fat cells," Fischer-Posovszky said. "Thus, resveratrol might help to prevent development of obesity or might be suited to treating obesity." Guercetin is another antioxidant and is believed to help prevent lung cancer. Interestingly, drinking red wine in moderation also helps prevent tooth decay by hardening the enamel.

The polyphenols in red wine can also prevent gum disease. Red wines, more than whites, usually contain higher alcohol. Alcohol, when consumed in moderation, raises your levels of good HDL cholesterol and helps to prevent blood clots and protects your arteries from the damage caused by bad LDL cholesterol. The alcohol in wine has anti-bacterial power as well and can help prevent against the common cold. Remember, red wine and its alcohol is only healthy when consumed in moderation and with food.

So, cozy up to that fireplace and enjoy your glass of Amarone with your Italian inspired comfort food.

Cast Iron Italian Inspired Mac and Smoked Cheese

Serves 4
12- to 14.5-ounces of whole-grain pasta
1 tablespoon butter
1 1/2 cups milk
1 teaspoon dry mustard
1/2 teaspoon paprika
1/2 teaspoon salt
2 to 2 1/2 cups grated combined Smoked Provolone and, divided in half
4 to 5 tablespoons all-purpose flour
1/2 cup grated Parmiagiano

Preheat broiler. Bring a large pot of salted water to a boil (covered to speed things up). Heat a large cast-iron skillet over low heat.When the water boils, add the pasta and cook according to the package directions. Meanwhile, make the cheese sauce: Put the butter into the now very-hot skillet. It should melt, foam, and begin to brown almost immediately. Pour in the milk, then add the mustard, paprika, and salt, and whisk together. Set aside 1/2 cup of the provolone and Parmiagiano for topping the final dish. Begin to add the rest of the cheese to the skillet, one handful at a time, whisking between each addition. When it has all melted, sift the flour over the skillet, one tablespoon at a time, whisking after each spoonful.

Stop adding the flour when the sauce is thickened. Continue to cook the sauce, whisking constantly, until pasta is cooked. Drain the pasta well and add to the skillet, then remove from the heat. Stir pasta and cheese sauce together until fully combined, then sprinkle the top with the reserved grated cheeses. Broil until top is melted and bubbly, 4 minutes. Cool for a few minutes before serving.

Does Cheese Aggravate Acne?

All of your teen-age life, doctors and parents have probably been assuring you that what you eat has no impact on why your skin is the way it is. And now, here it is: Milk products are probably the singular most aggravating thing you can eat, in terms of your acne. A study of 4,273 teen-aged boys found an association between milk, milk products and acne.

Why Milk Products

Here's why: Much of the milk products we consume are produced by pregnant cows with tremendously high levels of hormones. Insulin-like growth factor (IGF-1) get passed on to the milk, and is converted to DHT and this aggravates acne.

There is no way to escape this. There's no such thing as hormone-free milk! What is advertised as such means no additional synthetic hormones were given to the cows. In fact, cows naturally pump a lot of hormones into the milk to help their calves grow. It's these hormones (primarily the IGF-1) that aggravate acne. This means whether all natural, organic or standard homogenized milk, none of them is good for your skin.

How Does This Work

When you eat dairy, it causes an insulin spike that causes you own liver to produce even more IGF-1, and that leads to even more acne. IGF-1 happens to naturally cause inflammation in humans and it happens to add to that inflammation in acne. Skim milk can be even more inflammatory than whole milk.

When you eat dairy, an insulin spike happens that causes you own liver to produce even more IGF-1. This leads to more acne. Dairy also causes the skin to produce a lot more oil, which the p. acnes bacteria feeds on. There is also a relationship between the excess oil acting like a glue causing dead skin cells to clog the pores, causing more inflammation and greater swelling and breakouts.
It's apparent that the hormone creates a cycle of inflammation and breakouts that is difficult to interrupt.

How To Intervene

Because one of the largest contributing factors is lactose. If you choose to continue eating cheese then you will find younger cheeses may be more prone to causing your acne to flare up. You should instead stick to dry, aged cheeses such as cheddars and Swisses.

Alternatives To Dairy

Try almond milk or coconut milk as an alternative to dairy. Do not drink soy milk, as this can be hormone disturbing in its own way. Remember that milk in some form is in a lot of processed foods, so read your labels. Though it is a huge step to consider giving up milk to break the cycle of an aggravating acne condition, it may be an incredible step out of a tortured life.

Why Does Some Cheddar Crumble More Than Others?

Cheddar cheese is famous for its uniform taste and texture. People seek after a particular brand or cheese from a region of the world because they have tasted a cheese from that area and crave the taste. Cheddar has with it a telltale texture as well. There is no secret: the more the cheese ages, the more it crumbles.

Why Does It Crumble

That is the real question. What makes one cheddar cheese crumble more than another?

That secret has to do with the cheddaring process, at least in part. Cheddaring is a process of cutting and cutting again, the curds that are going to eventually be the brick. They are cut into minuscule squares and stacked and stacked again over a period of time, and kept at a completely even temperature not to exceed 100 degrees F. This process is responsible for even taste, texture and moisture reduction in the cheese that all add up to the flavor being what it is.

Finally, when a knife inserted comes out showing the curds to have a glassy texture, the cheese is ready for pressing. This signifies that the minute curds are ready to be stacked, pressed with a weight, stacked again, pressed with more weight, and pressed again with yet more weight, until the blocks or rounds of cheese we are accustomed to seeing are formed.

Each time the cheese is weighted, more moisture is removed from it. This is what will eventually give way to the smoothness of the texture, and if aged correctly, to the crumbles.

Aging

It is actually lack of moisture, not moisture, that contributes the crumbliness to the cheddar, and that process of cheddaring means the moisture is taken from the cheese in the most even way possible. The aging process, originally done in the Cheddar Caves in Somerset, in the southwest of England, from where the name derives, is a similarly even process. This helps it develop this even crumbly texture, slowly, over time.

A young, immature cheese of less than a year is likely to be smooth and have very little crumbling to it. These cheeses will also have less bite, as taste judges would call it. This cheese is fine for eating, and is preferred by those who like a mild flavor. The more mature a cheese is, indicates the more years it has aged. A cheese can age for up to twelve years or more.

 Freezing And Crumbling

It should be noted that since freezing drastically affects the moisture content in all varieties, it will affect the cheddar the same way, creating much more crumbliness and damaging ability to slice the cheese. In tasting and conducting one's own study, it will become readily apparent that enjoying aged cheddar and developing a taste for crumbliness must go hand in hand.

What Cheese Melts Best?

What would you like to melt the cheese for? That is the real question. Here you will need the right cheese for the right job.

Sandwiches and Panini

The right cheese for this purpose is one that is full-bodied, that will not run everywhere out of control but that melts smoothly. You can also use this for stuffing into things like chicken or croquettes, and won't mind if it pulls into long strings, as this is the fun of these lovely varieties.

• Provolone
• String cheese
• Mozzarella
• Scamorza
• Fresh cheddar cheese curds
• Queso Oaxaca

Topping Soups or Tarts, Blending in Dishes

Many varieties fit in this category which represents the familiar soft types like Gruyere and

Muenster. They are easy to use varieties which add rich flavor to whatever they are augmenting and are easy to work with. These are the cheeses that are folded into bread dough. You use these cheeses in pastry dishes, but you might just as well find yourself mixing them with beans or potatoes.
· Brie and Camembert (must have rind removed)
· Cheddar
· Gruyere
· Emmentaler
· Asiago
· Fontina
· Havarti
· Gouda
· Muenster
· Monterey Jack
· Blue Cheese
· Parmigiano-Reggiano

Frying or Baking

There are a few cheeses that are used in and of themselves to cook in dishes because they soften when cooked but don't lose their shape or flow. They are like this because they are high in salt or acid, or they may be high in whey proteins. They are used more in other cultures than the American cooking.

· Cottage cheese
 
· Halloumi

· Ricotta

· queso blanco, ranchero, queso fresco, cotija

· Feta

· Fresh goat cheese

· Indian paneer

· Parmigiano-Reggiano

Making Cheese Sauces

The easiest way to work with cheese to melt it in a uniform fashion is to melt it into a sauce. In this case there are really four main principles to follow:

1. Create a roux of flour and butter and make your sauce to the thickness you desire before adding cheese

2. Always buy your cheese in block or curds and grate it yourself, never buy pre-grated cheese.

3. Have your cheese at room temperature before you grate and add it to sauce.

4. Be gentle with the heat. Heat only until the cheese melts. Overheating will cause the cheese to release fat, creating a greasy and/or stringy sauce. This cannot be corrected for!

An important note, especially if you are new to working with melted cheeses, is to use the cheese your recipe calls for. Cheeses are very complex and while it may seem that you can substitute one for another, this is not always so. Until you are very familiar with the qualities of many different cheeses, stick with the recipe, at least when company is coming.

The Wonders Of A Clementine

Often associated as a healthy offering at Christmas time, the Clementine is in season from October right through to February. The reason why they are often so appealing is due to their desirable seedless characteristic which sets them apart from the tangerine. They are typically a sweet and juicy fruit which are less acidic than other oranges.

Another reason why Clementine's are so loved is because of how easy they are to consume. For instance all you need to do is simply peel the skin and then it is easily separated into a minimum of eight sections. This makes them a popular piece of fruit in many children's lunchboxes.

The exact origin of this variety of orange is debatable. It was first thought that they were discovered by a Father Clement Rodier whom was growing fruit in his garden for an

Algerian orphanage. It is believed that two different species of citrus fruit created a hybrid which formed the Clementine's that we know and love today. On the contrary to this, others state that it actually originated in China several thousand years ago where accounts have been found describing something similar to the nature of a Clementine.

There are many nutritional benefits of a Clementine such as:

It clementine is rich in vitamin C like other members of the orange family. This particular vitamin cannot be produced inside the human body and therefore has to be taken externally.

It is vital that we get vitamin C into our body because it boosts the immune system and also fights cardiovascular disorders. A lack of vitamin C can lead to horrible diseases such as scurvy which is commonly associated with sailors between the 16th and 18th centuries.

The fruit contains a high amount of fibers which helps the functioning of the digestive system.

Clementines are also high in potassium which is a mineral important for mental alertness and storage of energy. It also keeps your heartbeat regular.

The growing season for the clementine does not overlap with the traditional orange and therefore you can gain the great benefits of a citrus fruit even when other members of the orange family are not in season.

Here are some great easy ideas for how you could cook Clementines, for example you could try making:

• Orange marmalade
• Add it into a wintry salad with some sliced red onions, walnut and melted Brie
• A nice warm baked clementine cake
• Clementine, cranberry and pork

Whatever you choose to do with your Clementines it is sure to taste wonderful. So instead of just adding one to your pack-up why not get inventive and make some great dishes with this citrus fruit.

Can You Make Mozzarella At Home?

Some people who really love cheese want to be able to have fresh mozzarella whenever they choose but this is a problem if you don't want to have to go to the store or wait for your cheese to arrive in the mail. That is why many people are starting to learn how to make mozzarella using mozzarella stretching curd. Although it sounds as if it should be a complicated process, it is actually fairly simple. If you have the right supplies you can make the cheese fairly quickly and don't need much room either, so even if you have a small apartment you have this option.

Supplies

If you want to make mozzarella at home, the best way to do so is to buy some mozzarella stretching curd, which you can get from most reputable cheese retailers. This curd is the main ingredient in the process and makes it incredibly easy. Other than that, you just need a large stainless steel bowl, a knife or spoon, water and ice. It can also help to have a thermometer on hand and you may want to wear gloves as the process can sometimes be a bit messier than some people like.

Stretching The Mozzarella

Once you have all of your supplies, you can start the process of actually stretching your mozzarella which is what it is called when you make fresh mozzarella out of stretching curd. To start, place your mozzarella stretching curd in your large mixing bowl and then use a knife of spoon to break it up into smaller pieces. Take some water and heat it up so it's about 140 or 150 degrees Fahrenheit and add this to your curd (this is where the thermometer may be helpful).

Leave the stretching curd in the hot water for a few minutes so it softens enough to start reforming into a clump. At this point you should use your knife or spoon to help the curd clump back together. Once the water has cooled down a bit and the curd is in one piece, you are ready to stretch your mozzarella. If you want to protect your hands from the heat, put on a pair of rubber gloves first. Then gently pull the stretching curd apart and then let its own weight pull it back downward. You should keep doing this until your cheese develops a smooth surface and then put the mozzarella in ice water for five or ten minutes to cool. You can either eat your fresh mozzarella right away or store it for later.