FDA Looks for Answers Related to Arsenic in Rice

FDA Looks for Answers Related to Arsenic In Rice

The Food and Drug Administration (FDA) monitors hundreds of foods and beverages that make up the average American diet. The agency looks for substances that could be harmful to consumers, including industrial chemicals, heavy metals, pesticide residues and radiation contamination.

Those dietary staples include rice and rice products, foods that FDA has specifically tested for the presence of inorganic arsenic, a chemical that under some circumstances has been associated with long-term health effects.

The agency has analyzed nearly 200 samples of rice and rice products and is collecting about 1,000 more. Since rice is processed into many products, these samples include rice products such as cereals, rice beverages and rice cakes.

Arsenic levels can vary greatly from sample to sample, even within the same product. FDA’s testing of the initial samples found these average levels of inorganic arsenic in micrograms (one millionth of a gram):

• Rice (other than Basmati rice): 6.7 per 1 cup (cooked)
• Rice cakes: 5.4 per 2 cakes
• Rice beverages: 3.8 per 240 ml (some samples not tested for inorganic arsenic)
• Rice cereals: 3.5 per 1 cup
• Basmati rice: 3.5 per 1 cup cooked

Based on data and scientific literature available now, FDA is not recommending that consumers change their consumption of rice and rice products at this time, but that people eat a balanced diet containing a wide variety of grains.

Data collection is the critical first step in assessing long-term health risks and minimizing those risks. Once FDA has completed its analysis of about 1,200 rice products, the agency will analyze these results and determine whether or not to issue additional recommendations.

Arsenic is a chemical element distributed in the Earth’s crust. It is released from volcanoes and from the erosion of mineral deposits. It is found throughout the environment—in water, air and soil. For that reason, it is inevitably found in some foods and beverages. Human activities also add arsenic to the environment. They include burning coal, oil, gasoline and wood, mining, and the use of arsenic compounds as pesticides, herbicides and wood preservatives.

FDA has been monitoring arsenic levels in rice for more than 20 years. Its analysis thus far does not show any evidence of a change in total arsenic levels. The change is that researchers are better able to measure whether those levels represent more or less toxic forms of arsenic.

Source: Food and Drug Administration, September 19, 2012



Wisconsin Moving Forward in Efforts to Battle Childhood Obesity

Wisconsin Moving Forward in Efforts to Battle Childhood Obesity

Health professionals and the public are encouraged that following years of weight increases among children of all ages and income levels, the most vulnerable population--two- to four-year-old children--appear to have stemmed the tide of obesity, according to a recent Centers for Disease Control and Prevention report.

Obesity contributes to health problems at any age. Obese children are at higher risk than those of normal weight to become obese adults. Helping children start out at a healthy weight could contribute to their wellbeing for many years to come.

The Centers for Disease Control and Prevention report on the amount of obesity among low-income two- to four-year-olds in the United States (Progress on Childhood Obesity, (http://www.cdc.gov/VitalSigns/ChildhoodObesity/) indicates that Wisconsin was not one of the 19 (out of 43) states and territories to achieve a decrease in two- to four-year-olds considered obese during the reported time period (2008-2011).

The report may not reflect the whole story of progress that has been made helping low-income children in Wisconsin. From 1998-2003, obesity among Wisconsin preschoolers increased by 30%; from 2003-2008, this increase had slowed to 5%. From 2010-11 the rate actually dropped very slightly (from 14.1% of low-income two- to four-year-olds deemed obese to 14%).

This rate is still too high, and Wisconsin is working hard to improve the health of its youngest citizens. We may have stopped the increase in obesity for these children, but we need to continue efforts to provide healthy environments for children to grow and thrive.

Source: Beth Olson, UW-Extension nutritional sciences specialist.

Consumers' Food Safety Questions Focus of New UW-Extension Website

Consumers’ Food Safety Questions Focus of New UW-Extension Website

Ever have questions about the safety of food you preserve at home or items you purchase at the store? Now you can find answers—and the latest food preservation and safety tips—from a new UW-Extension online resource.

“Safe and Healthy: Preserving Food at Home” (http://fyi.uwex.edu/safepreserving/) is a new website that covers topics ranging from safe canning of tomatoes and other garden produce to how to respond to a food recall. The information, prepared by UW-Extension food scientist Barbara Ingham, features new posts and tips almost daily.

“My goal is that consumers can receive frequent updates on food safety topics to help keep their families safe,” says Ingham.

Recent topics included ideas for safely preserving summer squash, how to make low-salt pickles, tips for preserving tomatoes, and learning how kitchen spices might harbor harmful pathogens such as Salmonella.

Recently, Chobani issued a nationwide recall of yogurt due to mold contamination. Ingham used the website to explain to consumers how best to respond to a food recall.

Content posted to the website can be automatically delivered to an email address so that consumers can keep up-to-date with the latest in food safety news and research.

Anyone interested in home preservation and food safety updates can subscribe online to “Safe and Healthy: Preserving Food at Home” for frequent tips and research updates.

USDA Food Plan

USDA Food Plan

We get a number of inquiries regarding the amount of money a household can expect to spend on food. A great resource has been developed by the United States Department of Agriculture (USDA) and is regularly updated. A variety of food plans are available: Thrifty, Low-Cost, Moderate- Cost and Liberal Food Plans. Go to http://www.cnpp.usda.gov/usdafoodplanscostoffood.htm

Using End-of Summer Vegetables in Meals

Using End-of-Summer Vegetables in Meals

Although the end of summer is rapidly approaching, many of our gardens have an abundance of produce. MyPlate is recommending that half of our plate should be comprised of fruits and vegetables. With an abundance of produce there are many opportunities to incorporate fresh produce into meal planning.

Zucchini is producing well this year. Here are some ways to enjoy salsa.

     • It can be thinly sliced and placed in a foil pouch. Drizzle with olive oil and a little sea salt and grilled.

     • Zucchini can be sliced and added to salads.

     • Consider adding zucchini to a vegetable quiche or frittata.

 Tomatoes are slowly ripening in Northeast Wisconsin. There are so many ways to use tomatoes.

     • Slice them thinly and place in a food dehydrator. I have been sprinkling some slices with Italian seasoning or dried basil. When dry store in an air-tight container.

     • Make fresh salsa. I chop up tomatoes, onions and assortment of peppers. Add lime juice and sea salt to taste.

     • Grill tomatoes. Slice and use pastry brush to spread with olive oil. Sprinkle with salt. Place oiled side down on grill. In about five minutes turn slices and finish cooking.

 Peppers are a great addition of flavor to meals.

     • For extra flavor add peppers to lettuce salads.

     • Add to soups, pizza, and pasta dishes.
     • Make stuffed peppers with leftover rice.

Freezing Tomatoes

Freezing Tomatoes

With tomatoes now ripe, many people find it easier to freeze them than to can. Here are some tips for freezing tomatoes.

Tomatoes, Crushed – Wash. Blanch for one minute to loosen skins. Peel and core. Simmer 10 to 20 minutes until tender. Cool and pack in rigid containers, leaving ½-inch headspace.

Tomato Juice – Wash, core and cut tomatoes into quarters. Rapidly heat to a boil and simmer five to 10 minutes. Press through a sieve. Season if desired. Pour into containers leaving 1-inch headspace.

Tomato Puree – Use three large or four medium tomatoes. Wash, peel, core and place in electric blender. Add ½ onion; 1 green pepper, seeded; 1 teaspoon salt or 1 tablespoon sugar. Use within two months.

Tomatoes, Raw – Whole tomatoes can be frozen if you plan to use them within three months. Wash. Blanch one minute to loosen skins, peel and core. Freeze whole or in pieces. Use only for cooking or seasoning.

Pack tomatoes in rigid freezer containers, plastic freezer bags or plastic freezer boxes.

Celebrate Football Season with Dips

Celebrate Football Season with Dips

It’s football season in Green Bay. Tailgate parties and gatherings of friends and family to watch the Green Bay Packers occur with regular frequency. No matter who is your favorite team, one food almost always guaranteed to be at a football gathering is dip.

While there are many dips available, dips are not created equal. Some dips are high in fat, saturated fat and sodium. Read the Nutrition Facts label to find out this information. Fortunately there are many options that fit into a healthy diet.

To reduce calories and saturated fat, exchange sour cream-based dips in favor of hummus and white-bean dips. Both are tasty ways to add more legumes to your diet. Another option is to use no-fat Greek yogurt rather than sour cream.

The standard serving size for dips is two tablespoons. It is easy to go over board and eat more than one portion, thus increasing fat and sodium. Instead of repeatedly dipping into a serving bowl, spoon dip onto a plate to help control intake.

Read the ingredient label. Some dips contain monosodium glutamate, cultured dextrose and carrageenan. By reading the label, you will be sure not to get more than you expect.