Milk, Cows, and a Feathered Flu: Is There Fowl Play?

When it comes to bird flu infiltrating our dairy aisles, the *udder* truth might surprise you. While the feathered menace may pose a risk to our bovine buddies and their caretakers, pasteurized milk should not be an issue as the process is meant for killing harmful bacteria. That said, nobody is clamoring for a sip of milk from a cow that had bird flu…so it’s best to steer clear of the raw stuff. After all, no one wants a side of flu with their cheese platter!

But, is the milk available in the retail market safe to drink?

The FDA and USDA have indicated that based on the information we currently have, our commercial milk supply is safe because of both the pasteurization process and that milk from sick cows is being diverted or destroyed. The federal-state milk safety system, and the Grade “A” Pasteurized Milk Ordinance, have proven effective for decades against a wide range of pathogens. Data from previous studies shows that pasteurization is very likely to effectively inactivate heat-sensitive viruses in fluid milk. Furthermore, thermal inactivation of HPAI has been successful during the pasteurization process for eggs, which occurs at lower temperatures than what is used for fluid milk. Given this is a novel and evolving situation, the FDA and USDA are working closely to collect and evaluate additional data and information specific to HPAI A (H5N1) to support our state co-regulators as they manage this emerging disease in dairy cattle.  

1. Questions and Answers Regarding Milk Safety During HPAI Outbreaks. U.S. Food and Drug Administration. Published 2024. Accessed April 25, 2024. https://www.fda.gov/food/milk-guidance-documents-regulatory-information/questions-and-answers-regarding-milk-safety-during-highly-pathogenic-avian-influenza-hpai-outbreaks

Yep, some unlucky cows got a visit from a viral hitchhiker, and now their milk’s got a little extra something. But fear not! Federal watchdogs are sniffing out the situation like a bloodhound on a mission. Using PCR tests (you know, the same ones that had us all swabbing our noses for COVID clues), they’re tracking down viral remnants faster than you can say ‘surprisingly.’ So far, it’s been a situation in Idaho, Kansas, Michigan, New Mexico, North Carolina, South Dakota, Ohio, and Texas. Stay tuned as the story develops!

References:

2. Highly Pathogenic Avian Influenza A(H5N1) Virus in Animals: Interim Recommendations for Prevention, Monitoring, and Public Health Investigations . Published 2024. Accessed April 25, 2024. https://www.cdc.gov/flu/avianflu/hpai/hpai-interim-recommendations.html

3. Milk and Milk Product Pasteurization | La Dept. of Health. La.gov. Published 2024. Accessed April 25, 2024. https://ldh.la.gov/page/milk-and-milk-product-pasteurization

4. Hernandez J. What consumers should know about the milk testing positive for bird flu. NPR. Published April 24, 2024. Accessed April 25, 2024. https://www.npr.org/2024/04/24/1246981323/bird-flu-virus-milk-safe

5. Edwards E, Syal A. USDA orders dairy cows to be tested for bird flu if moved across state lines. NBC News. Published April 24, 2024. Accessed April 25, 2024. https://www.nbcnews.com/health/health-news/usda-orders-dairy-cows-tested-bird-flu-moved-state-lines-rcna149121

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Trader Joe’s Fresh Basil Recall

Photo by Magda Ehlers on Pexels.com

That aside, perhaps over the last couple of months, you wanted to make a quck pesto and went to Trader Joe’s to get some basil. Unfortunately, that wasn’t a great idea. This from the FDA website:

If there’s one thing I don’t trust in the supermarket, it’s the “clam shell” packages of fresh herbs.at the supermarket. It always seems like a rip off to me. Why shell out for herbs encased in plastic when you could easily grow them yourself? With just a bit of effort, you can grow a lush garden right in your own home, no backyard needed—just grab a flowerpot, bask in some sunlight, and you’re good to go. And forget about the excuse of needing a green thumb—modern grow lights can nurture even the most sun-craving plants to perfection. It’s time to ditch the plastic and embrace the green thumb revolution!

April 17, 2024 “The FDA and CDC, in collaboration with state and local partners, are investigating illnesses in a multistate outbreak of Salmonella Typhimurium infections linked to Infinite Herbs-brand organic basil packed in 2.5-oz clamshell packaging and sold at Trader Joe’s stores in AL, CT, D.C., DE, FL, GA, IA, IL, IN, KS, KY, MA, MD, ME, MI, MN, MO, NC, NE, NH, NJ, NY, OH, PA, RI, SC, TN, VA, VT, and WI.

U.S. Food and Drug Administration

So far 12 people (4 of whom are from Minnesota) have been reported as infected with the outbreak strain of Salmonella (Typhimurium) from seven states. Seven of eight cases revealed exposure to fresh organic basil purchased from Trader Joe’s. And luckily the FDA was able to trace the origin of the basil to Infinite Herbs, LLC, in Miami, FL, as the supplier of the 2.5-oz packages of organic basil sold at Trader Joe’s stores.

Trader Joe’s has voluntarily removed all Infinite Herbs-brand organic basil packed in 2.5-oz clamshell packaging from their stores and this product should no longer be available for sale.

While the voluntary recall is great in theory, it has been my experience that Trader Joe’s keeps plenty of produce well past it’s sell by/use by dates, soooooooooooooooo, I’d recommend double (and triple) check your basil if you do need to buy it there in the next few weeks.

Shout out to the people of Minnesota for staying vigilant about their health! It’s crucial to know when something doesn’t feel right, especially when it comes to gastrointestinal symptoms and reaching out to local health authorities is a smart move. Keep up the great work, Minnesota! Your proactive approach is inspiring!

Symptoms of Salmonella include diarrhea, fever, abdominal cramps, headache and nausea or vomiting. If you have this cluster of symptoms, AND you know have consumed this product, it is definitely worth getting checked.

References:

1. Office. Recalls, Market Withdrawals, & Safety Alerts. U.S. Food and Drug Administration. Published 2024. Accessed April 19, 2024. https://www.fda.gov/safety/recalls-market-withdrawals-safety-alert
2. https://www.fda.gov/food/outbreaks-foodborne-illness/outbreak-investigation-salmonella-organic-basil-april-2024
3. Salmonella cases linked to Infinite Herbs organic basil sold at Trader Joe’s – MN Dept. of Health. State.mn.us. Published 2023. Accessed April 19, 2024. https://www.health.state.mn.us/news/pressrel/2024/salmonella041824.html
4. Won G, John Hwa Lee. Salmonella Typhimurium, the major causative agent of foodborne illness inactivated by a phage lysis system provides effective protection against lethal challenge by induction of robust cell-mediated immune responses and activation of dendritic cells. Veterinary research. 2017;48(1). doi:https://doi.org/10.1186/s13567-017-0474-x

 

Women’s Histamine Month

It is not your imagination, it does seem like we got an even earlier Spring this year, at least in the Northeast of the U.S. I am no botanist, but I do like to look at pretty flowers and am vaguely aware of cherry blossom festivals and the like. About three weeks ago, roughly after our last biblical downpour, I was somewhat suprised to see cherry blossoms in the Metro New York area. I had a vague knowledge that D.C. gets their blossoms before us up North. It’s widely accepted that the seasons are changing due to climate change, and as a result, seasonal allergies seem to be starting earlier as this trend continues. Flonase is my personal favorite to combat the sniffles and stuffiness. However, many people turn to other types of help for allergies, specifically antihistamines.”

Watching my daughter go through a good deal of discomfort due to seasonal allergies got me thinking about histamines in general and how they are seldom understood, yet often the culprit for most, if not all, allergy and food intolerance issues.

What are Histamines?

A histamine is a chemical compound that plays a significant role in the body’s immune response, as well as in regulating physiological functions in the gut and acting as a neurotransmitter in the brain. It is produced by certain cells in the body, particularly mast cells and basophils, which are types of white blood cells.

So if our body makes it, how could there be a problem? Yes, our bodies make it, and our bodies also make cholesterol (we still don’t know what to do with that one) and Vitamin K (we literally give babies shots of this the first few minutes they are born.) but it is also present in the food we eat. Therefore, we can never really be sure how much of it is in our system at any given time. Some sources refer to a histamine ‘load,’ which indicates how much histamine one currently has in their body and whether the body decides to overproduce it or if we eat a food known to have too much histamine for our bodies to process. There may well be a histamine threshold that, once crossed, is hard as heck to come back from.

There are definitely some foods known to be high in histamines, for example: smoked or cured meats, smoked and canned fish, dairy, especially aged or fermented, dried fruits, fermented vegetables, alcohol in general. The list could go on and on. If you are familiar with foods known to cause migraine headaches there’s a lot of overlap between the two.

But also, some foods can be like cheerleaders for the histamine in our bodies, urging them to release more than necessary? It’s like they’re pushing us towards an over-the-top reaction! Among these culprits are some surprising suspects: strawberries, pineapple, kiwi, papaya, banana, and citrus fruits. While they might not make the cut for the ‘Top 9 Allergenic Foods,’ they often pop up as “allergies” in clinical settings, especially for those with a “latex allergy.” So, next time you’re puzzled by a mysterious reaction, keep an eye on these sneaky histamine boosters!

Foods to Help Fight Allergies

With that in mind, besides Benadryl and Zyrtec are there any natual “Antihistamines?” The answer is a soft “No.” But, one could turn to antioxidants to offset or mitigate the effects of histamines in our bodies. One of the hallmarks of antioxidants is their antiinflammtory properties, after all. So, fun fact, I happen to LOVE onions and perhaps they are even helping me with my allergies? Onions contain antioxidant-rich Quercetin which is a minor celeb when it comes to antihistamine properties. Another common antioxidant, Vitamin C, also has anti-histamine properties. I’m not sure where I first heard it, but I have always been told that a Vitamin C was good for bug bites, perhaps there’s a correlation?

Finding what works best for you is key when it comes to managing allergies and sensitivities. If you suspect that histamine-rich foods are triggering your symptoms, an elimination diet could be a smart move. By temporarily removing foods high in histamines and gradually reintroducing them one by one, you can pinpoint which ones are causing issues.

On the flip side, boosting your intake of antioxidant-rich foods is another good strategy. Antioxidants help combat oxidative stress in the body, which can contribute to inflammation and exacerbate allergy symptoms. By incorporating plenty of fruits, vegetables, nuts, seeds, and other antioxidant-packed goodies into your diet, you can strengthen your body’s defenses and build resilience against excess histamines.

So whether you’re fine-tuning your eating habits with an elimination diet or loading up on antioxidant-rich foods, there are plenty of ways to take control of your allergies and feel your best!

References:

1. The Food List | Histamine Intolerance. Histamine Intolerance. Published 2019. Accessed March 26, 2024. https://www.histamineintolerance.org.uk/about/the-food-diary/the-food-list/
2. Torrens K. A guide to high-histamine foods. Bbcgoodfood.com. Published June 22, 2022. Accessed March 26, 2024. https://www.bbcgoodfood.com/howto/guide/a-guide-to-high-histamine-foods
3. Saara Nuutinen, Pertti Panula. Histamine in Neurotransmission and Brain Diseases. Advances in Experimental Medicine and Biology. Published online January 1, 2010:95-107. doi:https://doi.org/10.1007/978-1-4419-8056-4_10
4. Hrubisko M, Danis R, Huorka M, Wawruch M. Histamine Intolerance—The More We Know the Less We Know. A Review. Nutrients. 2021;13(7):2228-2228. doi:https://doi.org/10.3390/nu13072228
5. 1.Morteza Jafarinia, Mahnaz Sadat Hosseini, kasiri N, et al. Quercetin with the potential effect on allergic diseases. Allergy, Asthma & Clinical Immunology. 2020;16(1). doi:https://doi.org/10.1186/s13223-020-00434-0
6. Raye T. 10 foods to support your seasonal allergies. Bbcgoodfood.com. Published April 11, 2023. Accessed March 26, 2024. https://www.bbcgoodfood.com/howto/guide/foods-seasonal-allergies

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National Spinach Day

Tuesday, March 26th is National Spinach Day and while some food days are lame (Salisbury Steak Day for example) this one is pretty exciting. Spinach just might be one of the most famous vegetables for those of us old enough to remember the Popeye cartoon (or movie with Robin Williams which I still think about a lot for no good reason, except that Mr. Noodle from Elmo’s world was in it which seems impossible given the constraints of time and space but I digress.)

Anyways, what make spinach worthy of it’s own day? Here’s a list of the good stuff:

Vitamins: Spinach is rich in vitamins such as vitamin A, vitamin C, vitamin K1, and various B vitamins including folate (vitamin B9).

Minerals: It contains minerals like iron, calcium, magnesium, potassium, manganese, and traces of zinc and copper.

Antioxidants: Spinach is a great source of antioxidants like lutein, zeaxanthin, and beta-carotene, which have been associated with eye health and reducing the risk of chronic diseases.

Dietary Fiber: Spinach is high in dietary fiber, which is beneficial for digestive health and can help regulate blood sugar levels and promote satiety.

Oh yeah, did I mention that 1 cup of raw spinach has 7 calories?

Ways to use it in every day meals:

My personal favorite, just sauteed

Salads: Spinach can be used as a base for salads, either on its own or mixed with other greens. It pairs well with a variety of toppings such as nuts, fruits, cheese, and protein sources like grilled chicken or tofu.

Smoothies: Adding a handful of spinach to your smoothies is an easy way to sneak in some extra nutrients without altering the flavor too much. Spinach blends well with fruits like bananas, berries, and mangoes.

Omelets and Scrambles: Spinach can be sautéed and added to omelets or scrambled eggs for a nutritious breakfast or brunch option. It pairs well with ingredients like cheese, mushrooms, onions, and tomatoes.

Pasta Dishes: Add fresh or cooked spinach to pasta dishes such as spaghetti, fettuccine, or lasagna. Spinach can be mixed into the sauce or layered between pasta sheets for added flavor and nutrients.

Soups and Stews: As mentioned earlier, spinach can be added to soups and stews for extra nutrition. It wilts down when cooked, making it easy to incorporate into hearty dishes like minestrone, lentil soup, or chicken and vegetable stew.

Sandwiches and Wraps: Layer fresh spinach leaves onto sandwiches and wraps for added crunch and nutrition. It pairs well with deli meats, cheese, hummus, avocado, and other sandwich fillings.

Pizza: Top your pizza with fresh spinach leaves before baking for a nutritious twist on a classic favorite. Spinach pairs well with other pizza toppings such as tomatoes, mushrooms, onions, and feta cheese.

Those are just a few of the many ways to use spinach. It is super versatile and cooks almost immediately.

What are your favorite ways to use spinach?

References:

Garone S. Spinach Health Benefits to Bring Out the Popeye in You. Greatist. Published August 9, 2011. Accessed March 25, 2024. https://greatist.com/health/superfood-spinach#how-to-eat-it

What’s In The Foods You Eat: Select food quantity. Usda.gov. Published 2024. Accessed March 25, 2024. https://codesearch.arsnet.usda.gov/(S(sic1nh5elfz10emlpqljr3jb))/measures.aspx?id=72125100

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Nice to Meat You

Wholeheartedly vegetarian power bowl from local fave “Hatch”

Definitely been feeling like a “Gen X”er when it comes to the myriad of options of what we called “vegetarian.” The nomenclature has expanded into the zeitgeist and now we’ve got lots of other ways to identify ourselves by our “diets;” vegan, omnivore, flexitarian and pescatarian to name a few. Admittedly I think vegan sounds the coolest as it’s basically just a shortened form of vegetarian, and that’s actually what it is so…

I started my own vegetarian journey back in Binghamton. NY. I’d guess it was a combination of my new found freshman 15 freedom, becoming active in clubs like PETA (nobody was throwing paint at anyone back in the day, at least not at my chapter), Greenpeace and Amnesty International and most importantly a crappy ass food service vendor (Who could it have been? I don’t honestly know though I could make some good guesses.)

Don’t get me wrong, I definitely had my share of cheese fries at 1am at CIW. I didn’t know at the time, but it was my first major experience with institutional food service (and it was really gross.) So gross I chose to change my diet. I’m sure these vendors offer more varied options these days, but let’s face it, if they can’t do the basics well are they really going to kill it on the vegan stuff? Survey says “Nah!”

In the meantime, a good place to start might be what is your eating or diet style? The following are a more or less current list of how we are defining our eating styles in terms of meat these days:

There are various types of diets with specific nomenclature that describe different dietary preferences or restrictions. Here are some common examples:

1. Vegetarian: A vegetarian diet excludes meat, poultry, and seafood. However, it may include dairy products and eggs. Vegetarians basically rely on plant-based foods, i.e. fruits, vegetables, legumes, grains, nuts, and seeds.
2. Vegan: A vegan diet excludes all animal-derived products, including meat, poultry, seafood, dairy, eggs, honey, and any other ingredients of animal origin. Vegans rely solely on plant-based foods and often adopt this diet for ethical, environmental, or health reasons.
3. Pescatarian: A pescatarian diet is primarily vegetarian but includes fish and seafood. Pescatarians do not consume meat or poultry but may incorporate fish, shrimp, crab, or other aquatic animals into their diet for added protein and nutrients.
4. Flexitarian/Semi-vegetarian: A flexitarian or semi-vegetarian diet is primarily plant-based but allows for occasional consumption of meat, poultry, or seafood. Flexitarians often choose to reduce their meat intake for health or environmental reasons but still include it in their diet on a limited basis.
5. Lacto-vegetarian: A lacto-vegetarian diet excludes meat, poultry, seafood, and eggs but includes dairy products. Lacto-vegetarians consume milk, cheese, yogurt, and other dairy items as part of their diet.
6. Ovo-vegetarian: An ovo-vegetarian diet excludes meat, poultry, seafood, and dairy products but includes eggs. Ovo-vegetarians consume eggs as a source of protein and other nutrients.
7. Ovo-lacto-vegetarian: An ovo-lacto-vegetarian diet excludes meat, poultry, and seafood but includes both eggs and dairy products. Ovo-lacto vegetarians have a wider range of food options, including dairy, eggs, fruits, vegetables, legumes, grains, nuts, and seeds.
8. Raw Vegan: A raw vegan diet consists of uncooked and unprocessed plant-based foods. Raw vegans avoid heating food above a certain temperature (usually around 104–118°F or 40–48°C) to preserve the natural enzymes and nutrients present in the raw ingredients.
9. Whole Food Plant-Based (WFPB): The WFPB diet emphasizes whole, minimally processed plant-based foods, including fruits, vegetables, whole grains, legumes, nuts, and seeds. It excludes or limits refined grains, added sugars, oils, and processed foods.

Once you have sussed out what your diet choices are, it might make sense to look for a university (or hospital or nursing home as the case may be) that caters to your specific style of eating. And does it well.

Some resources on vegetarianism and all of its incarnations:

The Vegetarian Resource Group (VRG): VRG is a non-profit organization dedicated to educating the public about vegetarianism and veganism. They offer a wealth of information on their website, including articles, recipes, nutrition guides, and answers to frequently asked questions.
Website: https://www.vrg.org/

Academy of Nutrition and Dietetics (AND): AND is the world’s largest organization of food and nutrition professionals. Their website provides evidence-based resources and position papers on vegetarian and vegan diets, including information on nutrient requirements, meal planning, and tips for healthful eating.
Website: https://www.eatright.org/

Vegetarian Nutrition Dietetic Practice Group (VNDPG): VNDPG is a specialty group of AND focused on vegetarian and vegan nutrition. They offer resources, fact sheets, and educational materials for professionals and individuals interested in vegetarian diets.
Website: https://www.vndpg.org/home

The Physicians Committee for Responsible Medicine (PCRM): PCRM is a non-profit organization that promotes plant-based nutrition and preventive medicine. They provide educational materials, research articles, recipes, and resources on vegetarian and vegan diets.
Website: https://www.pcrm.org/

The American Dietetic Association’s Vegetarian Nutrition Manual: This comprehensive resource, written by registered dietitians, provides evidence-based information on vegetarian nutrition, meal planning, nutrient requirements, and special considerations for different life stages

References:

Bernardo, C. (n.d.). You Know You Went to SUNY Binghamton When… – Blog – Binghamton University. Binghamton University Blog – Binghamton University. https://www.binghamton.edu/blog/index.php/blog/story/19088/you-know-you-went-to-suny-binghamton-when/.

Companies. Plant Based Foods Association. (2020, February 20). https://www.plantbasedfoods.org/members/companies/.

Kubala J. Whole-Foods, Plant-Based Diet: A Detailed Beginner’s Guide. Healthline. Published June 12, 2018. Accessed June 28, 2023. https://www.healthline.com/nutrition/plant-based-diet-guide

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“Peaches come from a can…

…they were put there by a man.” So goes the 1996 song “Peaches” by now defunct band the Presidents of the United States of America. Who doesn’t love peaches? Unfortunately as I mentioned in my last post,  there is a nationwide worldwide recall on peaches that has expanded a bit since just a couple of days ago. Yes, even Singapore has issued a recall for these same peaches (and also Canada)

The most up to date information from the FDA is that the recall has been expanded to include Peach Salsa by the company Russ Davis Wholesale (RDW). on account of peaches from Wawona Packaging being used as an ingredient.

Affected product was delivered to retail stores in Minnesota, Wisconsin, North Dakota, South Dakota, Michigan, Iowa, Nebraska, and Wyoming.

Some containers of peach salsa may have been purchased from the deli counter at grocery stores located in Ortonville, MN, Cross Lake, MN and Tipton, IA.

Five Bountiful Fresh gift baskets, also containing the recalled peaches were sold through one location in Hastings, MN.

Retailers have been instructed to remove affected products from store shelves and destroy. (FDA)

I suppose this explains the higher number of cases reported in MN. Case numbers haven’t been updated since the previous post, but it’s common for food-borne illnesses to not be reported in general.

Additionally, this tweet from Whole Foods indicates they also sold the bagged variety of peaches at a certain point, I don’t believe they were on the list originally but it did mention that other retailers may be affected as well:

I guess the question is, do we really need to worry about getting sick from our food supply in addition to the current pandemic? While most healthy people will weather a Salmonella infection more or less with no problem, children, pregnant women, the elderly and the immune-compromised may not.

Anecdotally, I have known seemingly healthy people who have suffered with Salmonella for weeks upon weeks. I have also know pregnant mothers who have passed it on to their babies. It’s disconcerting to thing a pregnant woman would need to add another food to the list of taboos that already exists (I do believe I saw a news article earlier today stating NO AMOUNT OF CAFFEINE was safe during pregnancy.) I mean come one!

So again, if you aren’t sure where your peaches came from, the FDA/CDC advice is to throw them out. If you do know where you bought them, feel free to reach out to the retailer as it is their responsibility to know where their products come from.

More to come as the investigation continues.

 

References:

Center for Food Safety and Applied Nutrition, F. (n.d.). Russ Davis Wholesale Recalls Peaches and Peach Salsa Because of Possible Health Risk. Retrieved August 26, 2020, from https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/russ-davis-wholesale-recalls-peaches-and-peach-salsa-because-possible-health-risk

 

A peach a day…

Photo by John Lambeth on Pexels.com

…would probably be GREAT at keeping the doctor away, except for that pesky salmonella outbreak happening now. I’ve been so caught up keeping track of where my onions are coming from, I didn’t even know about this recall except that while I was trying to purchase peaches at a local Walmart self checkout (don’t judge, they looked beautiful) my daughter and I thought I was being carded for said peaches. While weird, we were both intrigued…

After some waiting, the manager notified us that the product had been recalled. This was around 1pm today. Thankfully, because we were buying it at a store known for it’s massive amount of technology, we didn’t go home with the recalled product which possibly was harboring a pathogen causing an outbreak of Salmonella Enteritidis. According to the FDA and the CDC (in the articles I have hyperlinked) the outbreak is linked to a company called Prima Wawona (Wawona Packing Company LLC) which is apparently the biggest supplier/producer of stone fruits in the United States (out of California.)

The CDC tracking of the peaches outbreak is as follows (as of August 19th:

• Case Count: 68
• States: 9
• Hospitalizations: 14
• Deaths: 0
• Recall: Yes

I suppose the bright side is that the outbreak/recall only started (at least being reported) August 19th and so while the cases will likely go up, stores are able to pull the stock off the shelf.

You can check out a map of reported cases here, according to the map Minnesota has the most reported cases at 23. The peaches were sold in the following grocery stores, though may have been sold in additional ones: Retailers Aldi, Kroger, City Market, Fry’s, Food 4 Less, Food Lion, Foods Co., Hannaford, Jay-C, King Soopers, Ralphs, and Smiths, Target, Walmart and Wegman’s. The recall has also extended to Canada as well.

Recalled bagged peaches packed or supplied by Prima Wawona from June 1, 2020 to August 19, 2020 should not be eaten and should be thrown away. Recalled loose/bulk peaches packed or supplied by Prima Wawona from June 1, 2020 to August 3, 2020 should not be eaten and should be throw them away. (FDA)

Unfortunately, I doubt I was the first person at Walmart to attempt a purchase of those peaches today and there was still a fully stocked bin of them just begging to be picked up and bagged. Could customers be spreading the Salmonella to other food items after choosing the peaches? Um yeah, pretty sure that’s a given. But also consider we also have a Salmonella recall going on regarding onions…

Info on how to handle potentially contaminated foods can be found here (it’s not pretty, you’ve been warned) but just understand you can’t actually wash it off if it’s a contaminated piece of fruit or food, especially one that’s not customarily cooked. Check your peaches against the PLU codes in the CDC/FDA websites

Consumers who cannot identify the brand or remember the date of purchase, should throw the product away. Consumers who may have frozen peaches supplied by Prima Wawona should throw them away.

FDA recommends that anyone who received recalled peaches packed or supplied by Prima Wawona use extra vigilance in cleaning and sanitizing any surfaces and containers that may have come in contact with the produce to reduce the risk of cross-contamination. This includes cutting boards, slicers, countertops, refrigerators, and storage bins.

https://www.fda.gov/food/outbreaks-foodborne-illness/outbreak-investigation-salmonella-enteritidis-peaches-august-2020

If you experience any of the following symptoms:  diarrhea, fever and abdominal cramps, it’s worth going to your healthcare provider. More to come as the story develops.

References:

Center for Food Safety and Applied Nutrition, F. (2020). Salmonella Enteritidis Outbreak: Peaches (Aug 2020). Retrieved August 24, 2020, from https://www.fda.gov/food/outbreaks-foodborne-illness/outbreak-investigation-salmonella-enteritidis-peaches-august-2020

NCEZID, DFWED, CDC. (2020, August 21). Outbreak of Salmonella Enteritidis Infections Linked to Peaches. Retrieved August 24, 2020, from https://www.cdc.gov/salmonella/enteritidis-08-20/index.html

Zhang, J. (2020, August 24). Peaches, One of Summer’s Last Remaining Joys, Join the Salmonella Recall List. Retrieved August 24, 2020, from https://www.eater.com/2020/8/24/21399024/peaches-from-target-aldi-wegmans-kroger-walmart-recalled-due-to-salmonella

Illinois Department Of Health. Salmonella. Retrieved August 24, 2020, from http://www.idph.state.il.us/public/hb/hbsam.htm

 

 

The sweetest thing…Fiber One Bar redux

In my continuing revisit to the Fiber One bars, I figured it’s easier to just list all the sugars in one post (about 5-6 depending on who’s counting). So…the next ingredient on the nutrient facts label is semisweet chocolate which is made with sugar, chocolate liquor, cocoa butter, soy lecithin and natural flavor. Soy is considered one of the major allergens by the FDA, hence the mentioning of it on the label.

On deck is corn syrup, which is essentially just another sugar (slightly more benign than HFCS), regular old sugar comes in at seventh position, honey has been removed, and in eleventh position is maltodextrin, (generally a thickener or preservative) and while not necessarily considered a sugar, it may have an adverse effect on your blood sugar. I can’t imagine there’s enough to have an appreciable effect though so I will table that deep dive for another time. Fructose (aka fruit sugar) comes in around ingredient 17 and barley malt extract at ingredient 18 (also an added sugar).

As part of the most recent Dietary Guidelines for Americans, it’s recommended to limit intake of calories from added sugars to less than 10 percent of total calories per day. That will vary given age, gender, etc. Added sugars according to the FDA “include sugars that are added during the processing of foods (such as sucrose or dextrose), foods packaged as sweeteners (such as table sugar), sugars from syrups and honey, and sugars from concentrated fruit or vegetable juices. They do not include naturally occurring sugars that are found in milk, fruits, and vegetables. The Daily Value for added sugars is 50 grams per day based on a 2,000 calorie daily diet.” There are deadlines in place for manufacturers to make these changes to the label which you can see here.

The online “label” I have been referencing indicates 9 grams of sugar total, so that’s a little more than 2 teaspoons. BUT It appears though that this particular bar actually has a new recipe AND new nutrition information. If you look at the bottom of the screen shot, you can see the new bar boasting only 2 grams of sugar and a whopping 12 grams of fiber. Okay, I for one am utterly confused, but, I imagine technology hasn’t caught up to manufacturing? It’s not like I gave the bar much thought for 10 years or so…If you’d like to check out the new bar and its stats apparently you can find it at Sam’s Club. I am going to keep an eye out for what’s on the shelves as well, because like Velma I love a good mystery (and I also lose my glasses a lot.)

Despite this unexpected plot twist, I will persevere with the 10 years later comparison. BUT, I also am sworn to now review the newer, fiberier, less sugary version of said bar.

To be continued…

References (citation styles may vary, hyperlinks will guide you though)

https://www.menutail.com/blog/19/Is_Maltodextrin_Considered_An_Added_Sugar%3F

Center for Food Safety and Applied Nutrition. (n.d.). Added Sugars on the New Nutrition Facts Label. Retrieved from https://www.fda.gov/food/new-nutrition-facts-label/added-sugars-new-nutrition-facts-label

Center for Food Safety and Applied Nutrition. (n.d.). Industry Resources on the Changes to the Nutrition Facts Label. Retrieved July 1, 2020, from https://www.fda.gov/food/food-labeling-nutrition/industry-resources-changes-nutrition-facts-label.

“Oats & Chocolate Chewy Bars • Fiber One.” Edited by Fiber One General Mills, Fiber One, 3 Mar. 2020, http://www.fiberone.com/products/chewy-bars-oats-and-chocolate/.est bet

 

Fiber One Bar Redux – Ingredient #2 Whole Grain Oats

Yesterday I posted about the first ingredient in the Fiber One bar, chicory root extract. While I can go on and on about that one, and I will, I’ll save it for the finale.

So moving on, the second ingredient in the bar is “whole grain oats” formerly referred to as “rolled oats,” and ten years or so later takes the second spot on the ingredients list away from chocolate chips with confectioners shellac, which I’d say is kind of a good thing.

As far as ingredients go, I honestly did not think the whole grain oats topic was going to be very exciting, but lo and behold there’s always a little controversy if you are obsessed with food labeling and nutrition.

To review, ingredients are listed in in the order of their predominance in a product, this means there’s more chicory root extract by weight than anything else in the product. And presumably, the next largest amount of ingredient would be coming from the oats. Actual amounts of each ingredient are not available, but you can make an educated guess based on the serving size how much of a certain ingredient and/or nutrient you will be consuming. So, you can see below there are 9 grams of fiber per serving according to the nutrition facts label on the General Mills website.

In my research, I came across a document on a different part of the General Mills site: Healthcare Product Nutrition Guide. Most likely this document is for institutional food service departments that may (or may not) use federal funding of some sort (i.e. school lunch programs, adult day care, etc). On that lovely table, this product was looking even better, with a whopping 8 grams of whole grains per serving.

Last time I checked, chicory root extract was not a whole grain. Granted, it’s hard to keep up with all of the food labeling changes, but, seriously, it is not a whole grain. You can make me call it a dietary fiber, but not a whole grain!

It could just be an oversight, or it could be purposeful misrepresentation of the amount of whole grains to whatever audience uses that chart for calculating nutrition information in programs that are federally funded. I definitely don’t think it promotes this on the actual box to consumers. And if I have completely lost you, my point is that if it had 8 grams of whole grains, whole grain oats would be the first ingredient listed, not second…

But, I digress. Whole grain oats are just that, whole grains. A grain in a form that includes the bran, germ and endosperm, You can check out a list of cool grains at the Whole Grains Council site. Additionally, while not directly related to this ingredient, General Mills has been making efforts to help farmers convert to regenerative farming. That’s got to be a good thing.

So, if you would like some whole grain oats you are probably better off having some oatmeal because given the size of this bar (40 grams), it’s actually not a great source of anything except possibly…SUGAR (coming up next)

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Whole oats photo by Mike on Pexels.com

 

What’s really in the Fiber One bar? Redux…Ingredient by Ingredient

Ingredients NOT found in an Oats & Chocolate Fiber One bar

Fiber is my number one favorite geeky dietitian topic, and having recently been diagnosed with Inflammatory Bowel Disease, perhaps now more than ever it is important to me.

Looking back at the blog, it seems like my post on the Fiber One bars has been one of the most popular posts on my blog since I started it. I can’t believe that was 2009, but I thought it was worth a revisit and see if anything had changed.

For the record, I still have never tried the bar, but I can say it seems like patients and clients are definitely bringing it up less than they did 10 years ago, so perhaps popularity is waning? I’m sure the Kind bar has taken some of it’s market share and perhaps with good reason…

So anyway, here goes again. This time I plan to break it down into a few posts based on ingredient since there’s really a lot to say about each and every one, why not take our time?

1 serving of a Fiber One “Oats and Chocolate” bar is 40 g

140 calories, 4 g fat (2 g saturated fat), 0 mg cholesterol, 90 mg sodium, 29 g carbohydrate, 9 g fiber, 9 g total sugar (a little more than 2 teaspoons), 2 g protein

(Only changes here are an increase in saturated fat by .5 gram, an increase in sodium by 10mg, and a decrease of sugar by 1 grams)

So, it still does seem to have  a good bit of fiber. But, where is the fiber coming from? The first ingredient is chicory root extract. Since, ingredients are required to be listed in the order of their predominance in a product, this means that there is more chicory root extract by weight, than anything else in the product.

So what is chicory root extract? Chicory root extract is also known as inulin. Inulin is known as a prebiotic, meaning it’s good for your digestive system.

There is still some question though as to whether inulin offers the same benefits as dietary fiber.

Dietary fiber is the kind we get naturally from fruits, vegetables, whole grains, legumes etc. The health benefits of dietary fiber are promoting satiety, reducing cholesterol, improving bowel regularity and even promoting stable blood sugar levels.

The Center for Science in Public Interest (CSPI) has requested that the Dietary Guidelines for Americans be updated to advise consumers to differentiate between the different types of fibers when choosing foods. This would mean on the food label you might see “X grams of processed fiber per serving.” You can access CSPI’s most recent commentary here: Can fiber help keep you regular?.

Additionally, the FDA recently released  The Declaration of Certain Isolated or Synthetic Non-Digestible Carbohydrates as Dietary Fiber on Nutrition and Supplement Facts Labels: Guidance for Industry.

There was a very recent journal article “Effect of chicory inulin-type fructan–containing snack bars on the human gut microbiota in low dietary fiber consumers in a randomized crossover trial” that concluded in healthy adults, adding 3 or 7 g inulin-type fructans (ITF) to snack bars increased Bifidobacterium, a beneficial member of the gut microbial community. While that seems promising, you have to look at the source of the info, two of the authors actually work for General Mills, which is a bit of a red flag.

Stay tuned for the next ingredient, which is NOW called whole grain oats (formerly referred to as “rolled oats,” and ten years later takes the second spot on the ingredients list away from chocolate chips with confectioners shellac.)

How do you feel about inulin? Does it help or hurt your digestive system or have you not noticed an effect either way? Let me know in the comments section.