-Food Safety
    -Washing Produce
    -Keeping it Clean
    -What's the Big Deal?

-Healthy Summertime Recipes
    -Clarence's Avocado and Radish Salad
    -Kimberly's "Boston" Baked Beans, California Style

-The Secret Ingredient  (sesame tahini)
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HEALTHY PERSPECTIVE IN THE NEWS
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Nutritional Status and Well Being in Elder Care
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A recent study, conducted by clinicians in the UK, involved 31 hospital-based patients over the age of 65.  Their findings were not surprising.

"...this relationship was linear, with poor nutritional status being associated with low levels of well being and good nutritional status being associated with the highest levels of well being."

"...the presence of depression was the most powerful predictor of levels of well being."

    [Current Medical Research and Opinion 17(1):1-7, 2001. © 2001 LibraPharm Limited]
   http://www.medscape.com/librapharm/CMRO/2001/v17.n01/cmr1701.01.balc/cmr1701.01.balc-01.html

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Whole Foods vs. Refined Foods
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Diets rich in whole and unrefined foods, such as whole grains, dark green and yellow/orange-fleshed vegetables and fruits, legumes, nuts and seeds, contain high concentrations of antioxidant phenolics, fibers and numerous other phytochemicals that may be protective against chronic diseases. A recent study compared the effects of a phytochemical (plant-based) -rich diet versus a refined-food diet on lipoproteins, antioxidant defenses and colon function.

In this study, women began a refined foods diet, then switchd to a whole foods diet.  Total energy and total fat intake were similar during both diet periods, but there was a decrease in saturated fat of 61 percent in the whole foods diet group!  And dietary fiber, vitamin E, vitamin C and carotene intakes were a whopping 160 percent, 145 percent, 160 percent and 500 percent more, respectively, than during the refined-food diet period.  Also the phytochemical-rich (whole foods) diet induced a dramatic drop of 13 percent in total cholesterol  and 16 percent in low density lipoprotein-cholesterol (LDL-C).  Colon function was also improved on the phytochemical-rich diet.

   Bruce B, Spiller GA, Klevay LM, Gallagher SK.
   J Am Coll Nutr. 2000 Feb;19(1):61-67.

More good reasons to get your nutrition from whole, natural food sources!

http://www.medscape.com/Medscape/WomensHealth/journal/2000/v05.n03/ca-wh0512.02/ca-wh0512.02.html
 

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FOOD SAFETY
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Again with the re-runs!  But we thought this issue bears repeating as well.  Food safety, as you have undoubtedly heard in the news, is a growing concern.  In fact, a news story was featured in the May 2001 "Your Healthy Perspective" on this subject.  As you may remember, this report told of a salmonella outbreak that killed at least one person and sickened many others.  This tragedy could have been avoided with proper food handling.

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Washing Produce
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Keeping those magnificent summertime fruits and vegetables safe tops the food safety list.  Please enjoy LOTS of fresh produce this summer.  It's so good and so good for you.  We've touted the benefits of eating raw fruits and vegetables many times and for many different health reasons.  Here's another little reason to keep in mind this summer - the more fresh fruits and veggies you eat, the less junk food you'll want!

The USDA has lots of good food safety advice on their web site.  Here's what they have to say on washing produce:

"Before eating or preparing, wash fresh produce under cold running tap water to remove any lingering dirt. This reduces bacteria that may be present. If there is a firm surface, such as on apples or potatoes, the surface can be scrubbed with a brush.  Consumers should not wash fruits and vegetables with detergent or soap. These products are not approved or labeled by the Food and Drug Administration for use on foods. You could ingest residues from soap or detergent absorbed on the produce.

When preparing fruits and vegetables, cut away any damaged or bruised areas because bacteria that cause illness can thrive in those places. Immediately refrigerate any fresh-cut items such as salad or fruit for best quality and food safety."

http://www.fsis.usda.gov/OA/pubs/washing.htm

Keeping fresh produce that has been cleaned, chopped or sliced, and put in containers in the refrigerator for easy access, is a great way to see that your family enjoys lots of the good stuff this summer.  But only clean and prepare what you can use in the next few days, as washed and prepared produce spoils more quickly.  Store unwashed produce in the refrigerator and wash as needed to keep fresh longer.

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Keeping it Clean
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Food safety begins where food preparation begins - in the kitchen.  Now I know what you'll say, because I've said it myself:  "My kitchen is clean - I use my washcloth to wipe everything all the time."  But wait!  Our friendly USDA web site calls this statement "Myth #11" and here's their reply:

"Every time you clean your kitchen, you could be spreading bacteria! Bacteria need moisture, food particles, and room temperature in order to survive and multiply.  Washcloths and sponges can provide the perfect environment for breeding large colonies of harmful bacteria. To ensure that you're not spreading bacteria, use the following steps:

-Do not use sponges in the kitchen, since they are hard to clean and can harbor bacteria in the nooks and crannies.

-Start off each day with a clean and dry wiping cloth.

-For proper cleaning, all surfaces (counters, cutting boards, etc.) should be washed, rinsed, then sanitized. Use hot soapy water followed by a clear rinse...."

http://www.state.ak.us/dec/deh/sanitat/april/myth11.htm

A handy tip we practice at our house is using a sturdy plastic dish brush to prepare dishes and utensils for the dishwasher.  At the end of the day, the dish brush goes into the dishwasher too.  We also place our vegetable scrubbing brushes in the dishwasher at the end of the day.  And while we're talking about handy tips, try running your dishwasher at the end of the day, so you're greeted with clean dishes and a clean kitchen the next morning.

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What's the Big Deal?
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If you're not convinced that food safety is important, get a load of the USDA's "Myth #1":

"'Oh, I'll be OK. I just have a touch of the 24-hour flu.'

There is no such thing as the 24-hour flu. It's food poisoning.

Most of the time when you or a family member has a brief bout of the "flu" (the aching, upset stomach, diarrhea), it is not flu at all. Food poisoning often produces the same symptoms as the flu, and we often never associate these symptoms with something we ate.

Part of the problem is that most people don't realize that it takes from 24 hours with salmonella to 72 hours with camphylobacter for you to get sick. Therefore, you often don't associate the illness with the food that you ate the day before.

Next time you have the 24-hour flu, think about what you may have eaten yesterday!"

"'Foodborne illness is no big deal. After all, even if I get it, it's just a temporary mild discomfort. I'll get over it.'

The sad fact is that foodborne illness can be very serious, even deadly. Some pathogens ("bugs" that cause foodborne illness) give rise to diseases far more serious than the uncomfortable vomiting or diarrhea accompanying what most people call "food poisoning." Foodborne infections can cause spontaneous abortion, reactive arthritis, Guilliain-Barre syndrome (the most common cause of acute paralysis in both children and adults), and HUS (hemolytic uremic syndrome), which can lead to kidney failure and death."
 

Check out more food safety info from the USDA (including picnic safety) at http://www.state.ak.us/dec/deh/sanitat/safetips.htm

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HEALTHY SUMMERTIME RECIPES
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Clarence's Avocado and Radish Salad
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1 ripe, but firm, avocado (peeled and sliced into 1/2 inch pieces)
3 or 4 radishes (finely chopped)
3 cups shredded Romaine lettuce
2 teaspoons fresh lime juice
1 1/2 teaspoons extra virgin olive oil
Sea salt to taste

Whisk together lime juice, oil and sea salt.  Add avocado and toss gently (just enough to coat pieces).  Place Romaine lettuce, in the shape of nests, on two salad  plates.  Place avocado mixture in "nests."  Sprinkle radishes over the top.  Serves two.

This is quick to prepare, and pleasing to the eye as well as the palate.  You may want to double, triple (or more) this recipe and serve as the first course at your next  dinner party.  (Or leave as is for an intimate dinner for two!)

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Kimberly's "Boston" Baked Beans, California Style
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2 pounds dried great northern (or other white) beans
Soak overnight.  Rinse and drain.  Cover with water.  Add 1/4 cup Bragg (tm) Liquid Aminos (or 1 teaspoon sea salt).  Cook for 2 hours.  Drain.

Add:
2 cups unsweetened catsup (available at most health food stores)
2 cups water
1 red onion sautéed in 1 tablespoon olive oil
1 cup molasses
1/8 teaspoon Santay Garlic Magic (tm) or other garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon Vegit (tm) all purpose seasoning
1 tablespoon prepared brown mustard
3/4 cup Bragg (tm) Liquid Aminos (or sea salt to taste)
1/3 cup sesame tahini (the "secret ingredient")

Mix well.  Cover.  Bake 4 to 5 hours at 250 degrees F.  Uncover for last 1/2 hour of baking.

A hit at picnics, parties, and buffets.

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THE SECRET INGREDIENT
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Sesame Tahini
You've probably noticed sesame seeds on the top of a hamburger bun from a fast food restaurant.  More than simply a topping, sesame seeds are a nutritious food.   (We often note that the sesame seeds are the only part of a hamburger that should be eaten!).

Tahini is sesame seeds ground into butter.  This may be a relatively new food to North Americans, but it has been enjoyed in the Middle East for years.  Legend has it  that Turkish aviators, known for their physical and mental endurance during World War II and the Korean War, attribute their strength to eating tahini.  Tahini can be  found in ethnic foods such as hummus and baba-gannouj.

Tahini contains all the essential amino acids (protein), lecithin, vitamin E, and calcium.  It contains a high alkaline mineral content, which neutralizes acid and aids  protein digestion.

This ingredient seemed an excellent choice for baked beans, replacing the commonly used salt pork or bacon.  It adds a wonderful texture and flavor to the dish, as well  as nutritional value.  Raw sesame tahini, naturally processed, with no additives, can be purchased at most health food stores. Now you know the secret
 

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Enjoy the end of this beautiful summer!  And to our friends in the U.S., have a happy and healthy Labor Day celebration.

God bless you,
-Rev. Clarence Russell, Kimberly and Nicole
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