Posts Tagged ‘USDA’

Food-borne Illness & Prevention

This week in nutrition class I learned about food safety. People who are most at risk for food-borne illnesses are elderly people, pregnant women, and people who are already sick or have a disease. But anyone can be a victim of unsafe food handling whether by yourself unknowingly in the kitchen or from eating at establishments where workers have not completely followed their food safety rules. Bacteria are the primary causers of food-borne infections. The three most common are  Campylobacter jejuni, Salmonella, and E. coli. Continue reading

The New Four Food Groups

The USDA’s Basic Four Food Groups appeared in the 1950’s:

(1) meats, poultry, fish, dry beans and peas, eggs, and nuts
(2) dairy products, such as milk, cheese, and yogurt
(3) grains
(4) fruits and vegetables

Until 1992 this combo of foods was the central component of nutrition education in the US and it was believed to be the final word on nutrition by all Americans. Then there was the Food Guide Pyramid:

According to Harvard School of Public Health, “the information embodied in this pyramid didn’t point the way to healthy eating. Its blueprint was based on shaky scientific evidence.” Then in 2005 the USDA introduced MyPyramid, which Harvard calls “the old Pyramid turned on its side, sans any explanatory text” that brought many critics. Continue reading

Book Overview: Forks Over Knives by Gene Stone

Things I learned from this book:

Why Cow Milk is Not For Humans

  • Cow milk –> calves; human milk –> babies. We adults do not fall under either of those categories, so we biologically do NOT need milk! If we did, we’d still be at our mother’s breast. Humans have no nutritional need for cow milk – it’s designed to get a baby calf from 70lbs to about 1000 pounds in one year. Then they start eating grass. End of milk once weaning is over.
  • Casein is the primary protein in cow milk, and it is one of the most potent chemical carcinogens ever identified. Yes, carcinogen. Definition: a substance capable of causing cancer in living tissue.
  • Studies were performed on rats that show casein = cancer cells. One group was given a 20% casein diet, the other group 5% casein diet. After 12 weeks, the 20 percenters had high levels of cancer tumor growth but the 5 percenters had no evidence of cancer at all. Here is the cool part: they then switched the groups — the previous 20 percenters, now at 5 percent, had a reduction in the tumor growth. The previous 5 percenters, now at 20 percent, had an explosion in tumor growth. That means you can “turn off” and “turn on” cancer growth by decreasing or increasing (respectively) your intake of dairy! Continue reading