From Your Health Journal…..”I am a big fan of Jane E. Brody and The New York Times health section. I always recommend / suggest my readers visit The Times’ web site for some amazing articles. Ms. Brody is excellent, and teaches us many valuable concepts of healthy lifestyle. In this article review today, Ms. Brody discusses some tips about healthier eating from Joe Schwarcz, director of the Office for Science and Society at McGill University in Montreal. Mr. Schwarcz warms us to stay away from all processed meats, be weary of meat glue, educates on good and bad trans fats, and teaches us the good / bad of organic foods. I encourage all of you to visit the New York Times web site (link below) to read the complete article.”
From the article…..
Let’s start the new year on scientifically sound footing by addressing some nutritional falsehoods that circulate widely in cyberspace, locker rooms, supermarkets and health food stores. As a result, millions of people are squandering hard-earned dollars on questionable, even hazardous foods and supplements.
For starters, when did “chemical” become a dirty word? That’s a question raised by one of Canada’s brightest scientific minds: Joe Schwarcz, director of the Office for Science and Society at McGill University in Montreal. Dr. Schwarcz, who has received high honors from Canadian and American scientific societies, is the author of several best-selling books that attempt to set the record straight on a host of issues that commonly concern health-conscious people.
I’ve read two of his books, “Science, Sense and Nonsense” (published in 2009) and “The Right Chemistry” (2012), and recently attended a symposium on the science of food that Dr. Schwarcz organized at McGill.
What follows are tips from his books and the symposium that can help you make wiser choices about what does, and does not, pass your lips in 2013.
CURED MEATS Many health-conscious people avoid cured meats like hot dogs and bacon because the nitrites with which they are preserved can react with naturally occurring amines to form nitrosamines. Nitrosamines have produced mutations in cells cultured in the laboratory and cancer in animals treated with very high doses.
As an alternative, sandwich lovers often buy organic versions of processed meats or products without added nitrites. Without preservatives, these foods may not be protected from bacterial contamination. And despite their labels, they may contain nitrites. According to Dr. Schwarcz, organic processed meats labeled “uncured” may be preserved with highly concentrated, nitrate-rich celery juice treated with a bacterial culture that produces nitrites.
If you’re really concerned about your health, you’d be wise to steer clear of processed meats — organic, nitrite-free or otherwise. High saturated fat and salt content place them low on the nutritional totem pole.
MEAT GLUE Never heard of it? You may have eaten it, especially if you dine out often. At WD-50 in New York, the chef, Wylie Dufresne, makes his famous shrimp noodles with the enzyme transglutaminase, a k a meat glue. It binds protein molecules, gluing together small pieces of fish, meat or poultry.
The Japanese use meat glue to create artificial crab meat from pollock. Others use it to combine lamb and scallops, or to make sausages that hold together without casings.
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