There are four different kinds of fats in the food we eat: saturated, polyunsaturated, monounsaturated and trans fatty acids. Saturated fats are typically solid at room temperature and mainly come from animal sources such as meat and dairy products.

Saturated fat raises LDL ("bad") cholesterol which can lead to heart disease, including heart attack and stroke. Foods high in saturated fat are usually high in cholesterol too, which can raise your cholesterol levels even more. Saturated fat can also increase the risk of diabetes, cancer, ovarian disorders and insulin problems.

While the U.S. Department of Agriculture (USDA) recommends consuming no more than 10 percent of your total calories> in saturated fat each day, the American Heart Association recommends limiting daily saturated fat intake to seven percent. That means if you need 2,000 calories a day, the amount of calories needed for a 150-pound woman to maintain her weight, no more than 140 to 200 calories, or 16 to 20 grams, should come from saturated fat.

Some studies show that Americans average 12 percent of their calories from saturated fat. Reducing this to 10 percent could cut cholesterol levels by two to four percent.

To keep your saturated fat low, avoid foods high in saturated fat such as whole-milk dairy products, fatty meats, red meat, tropical oils, partially hydrogenated vegetable oils, egg yolks, baked goods and fried food. Instead, choose foods that are lower in saturated fat, including fresh fruits and vegetables, whole grains, fish, fat-free or low-fat milk, lean meats and olive oil.

Once you've figured out your nutritional needs, stop by our fitness section to lose weight fast.

We often have mystery containers in our fridge -- some Tupperware with leftover turkey meatballs or salmon from the grill, a Ziploc bag containing some extra steamed broccoli, maybe even some takeout from a favorite restaurant. We always have good intentions when it comes to consuming this stuff, but the days usually get away from us and we end wondering how long our foods have been chilling on their respective shelves. So we toss them, just to be safe. If only we could remember when we started storing our leftovers, we'd know when exactly to toss them.

We've got about three to four days to eat our cooked leftovers, says the USDA. This goes for cooked meat and poultry, mayonnaise-based goods (egg, tuna, or macaroni salads, for example), and takeout. Want to make your foods last longer? Freeze them, and they'll stay good for two to six months. Not the mayo foods, though. Don't freeze these.

Another recommendation: Ditch any meat, poultry, eggs, or casseroles that have been sitting at room temperature for more than two hours. If the temp is more than 90 degrees, trash after one hour. Keep this in mind when setting out your Thanksgiving spreads. One last suggestion: Experts agree that you can't judge food safety by smell or taste -- so when in doubt, throw it out.

Source

THE USDA Food and Nutrition Service administers a program where low-income seniors can receive coupons for shopping at participating farmers' markets. Currently, there are nearly 3,000 markets that participate in the program.
Fruits, vegetables, and herbs are among the foods that are covered by the coupons. State agencies can impose restrictions where the coupons are only good on foods that are produced locally. Certain foods -- such as dried fruits, potted plants, and honey -- are not covered by the coupons.

Personally, I think this program is a great idea. While the traditional food stamps are still available for low-income citizens, they don't cover farmers' markets. Giving people greater access to fresh, locally-grown foods is not only good for their health, it's good for the local economy and for the environment.

The USDA also has a farmers' market program for WIC (Women, Infants and Children).

Source

What's in your freezer these days? If Lean Pockets make the list of frozen goods in your house, listen up. Nestle recently announced a recall of 200,000 lbs of frozen chicken that might have been used in the convenience food, which is sold in stores across North America. The recalls applies specifically to Spinach Artichoke Chicken Lean Pockets--they come in boxes of two pockets--with a best before date of November 2009, package code of 8144 544616 and establishment number of 8144 544616. It's believed that the perps hit stores around May 23rd.

The recall was initiated after two complaints were registered about the product to the USDA. It's believed that the chicken may contain bits of plastic.

Source

Not too many months ago, news stories broke about the inhumane treatment of cattle at slaughterhouses. In addition to other misdeeds at some slaughterhouses, so called "downer" cattle -- those that are too sick or injured to walk -- were being handled inhumanely.

The U.S. Agriculture Department announced last Tuesday that cattle that is sick or too injured to walk will not be allowed to enter slaughterhouses. The USDA hopes that this measure will help prevent the mistreatment of animals in these facilities. They also hope the measures will help ensure meat safety.

I'm not a vegetarian, but reports like this make me want to become one. While I think any measure to ensure the humane treatment of animals is good, I can't help but think that a ban against those cattle that are too sick or too injured to walk isn't really solving the problem at all. What do you think?

Source

A report released by the health advocacy organization, Trust for America's Health, finds that the US food safety system is lacking. Problems include out-of-date laws, inconsistencies within the system, and inadequate use of resources.

The report implies that the US food safety system is disjointed -- with more than 15 federal agencies playing some role in food safety. In addition, the report suggests that food safety needs to be more preventative than reactionary. For example, though the possibility of terrorist action infecting our food supply is known, very little has been done to prevent such a threat.

Suggestions for improvements include:

• Inspect foods through the entire production process.
• Update inspection procedures as changes occur.
• Establish standard practices of authority for recall and penalties.
• Improve inspection of imported foods.
• Increase FDA funding.

Source

Green has become a brand. Let's face it. While it is based on intelligent and environmentally friendly principles, the one unfortunate downside is that everyone from Fortune 500 companies to small, independently owned stores and service providers are trying to cash in on the Green brand. Is this a bad thing? I guess not, considering that it does help raise awareness and provide people with the option of living a healthier lifestyle. The only question is, At what cost?

Shape magazine ran an interesting piece in their most recent issue, taking a look at how to shop for organic foods without breaking the bank. Buying green without spending too much of it, I suppose you could say. The article itself was based on the new book The Organic Food Shopper's Guide, written by Jeff Cox. Here is one of the tips mentioned in both the book and the article. It is certainly worth considering the next time you're in the grocery store and want to go Green.

Search for the Seal. The USDA created a label in 2002 to help shoppers determine which grocery items were organic. This seal (which must say USDA Organic) ensures that the product is comprised of ingredients that are at least 95 percent organic. With specific regard to produce, the seal also ensures that the fruit or vegetable has been grown without the use of pesticides, or been genetically altered or treated with radiation to prevent spoiling. But Beware: the USDA permits companies to place the word "Organic" on their products if only 70 percent of ingredients are organically grown or processed. That's why seeking out the "USDA Organic" label is the healthier way to go.

Source

While perusing Fitsugar today, I came across an interesting application -- FoodFlex from Safeway. Here's how it works: You register for free, using your Safeway club card number, and FoodFlex will keep track of what you buy and give you feedback on your purchases based on current USDA nutritional guidelines. You'll be alerted if your purchases are high in things like sodium or fat, and FoodFlex will also make suggestions of other healthier things to try. You don't need to enter anything or keep track of anything -- it does it all for you. Handy, huh?

Unfortunately, it's only available for US Safeway club card holders, so we Canadians will have to wait until they get a program going for us.

Source

Last month, we heard about a Southern California slaughterhouse's terrible abuse of "downer" cows, or cows that were too sick to walk. Today, the USDA reported that they have evidence that Westland/Hallmark Meat Company -- the slaughterhouse in question -- did not consult with veterinarians on a regular basis when cows became sick. Because of that, the USDA is recalling all affected meat, 143 million pounds worth.

One hundred forty three million pounds. The AP has already done the math for us. Not only is it the biggest beef recall in U.S. history, it's also enough beef for every man, woman, and child to have two hamburgers. All I can think of right now is that, in this era of "green" living, what a massive waste of resources, energy, and animal life it is to raise and feed that much cattle and then to screw up at the slaughterhouse and have to throw it all away.

Food safety is clearly an issue that's not going away in the U.S. I hope that the video that caused so much outcry and the recall that followed is a loud-and-clear message that Americans want food that's humanely and safely produced.

Source

Many people are making more of a push to go natural with their food these days. Organic brands are starting to fill up shopping carts in grocery stores around the country, but not everyone is sold on the idea just yet. For some, eating the way they do it's just a matter of choice, which, of course, is their prerogative. For others, they may want to make the switch to natural foods, but are unsure where to even start.

To help that lot along, this month's issue of Women's Health magazine offers some helpful tips, starting with knowing the truth behind some common foods.

Milk. A 2005 USDA study found pesticides in 27 percent of conventional milk samples.

Potatoes. The same 2005 USDA study found that 81 percent of non-organic spuds contain pesticides -- even after washing and peeling.

Peanut Butter. Non-organic brands use fungicides to combat peanut mold. The same fungicides have been shown to decrease fertility in mice.

Ketchup. Organic brands have 57 percent more lycopene than non-organic brands. This healthy antioxidant is a known fighter of cancer and heart disease.

Apples. Non-organics use pesticides that have been linked to developmental problems in children and altered hormone levels in adults.

How and what you choose to eat is entirely up to you and, quite frankly, is not deserving of judgment. But, it's still worth knowing the facts, isn't it?

Source

My kids eat a lot of fruit -- apples, strawberries, bananas, you name it. I don't think they've met a fruit they don't like and when I discourage them from their junk-food tendencies, they always opt for fruit. I've always considered this a good thing. Fruit is healthy. Why not let them eat their little hearts out. But today, after serving seven-year-old Joey his third bowl of strawberries, I wondered: How much fruit is too much fruit? So I did a little digging and found these answers.

According to this Woman's Day website, if eating fruit replaces sweet foods like candies and muffins, then indulging is A-OK. "I don't know anyone who has got fat from eating fruit," says writer Judy Davie who warns us not to forget a balanced diet consisting of other essential nutrients such as Vitamin A, B group vitamins, iron, and calcium

The folks at The World's Healthiest Foods say fruit can cause weight gain -- any food in large quantities causes weight gain -- although fruit may be safer to eat in excess than other foods. Fresh fruits contain about 15-20 calories per ounce -- a medium-sized apple contains about 120 calories, for example. Calories are calories. Unless you burn them off, they stick around. And dried fruit is particularly dangerous. Beware: Six ounces of raisins contain about 500 calories.

Source

Seniors recently got their very own food pyramid from the USDA, one that focuses specifically on the nutritional needs of the over-70 set. Focusing on foods that are low in fat, high in fiber, and rich in nutrients the eating plan also includes food suggestions that are easy for seniors to find and prepare. In addition, icons along the bottom suggest healthy ways to get in moderate activity.

Because many seniors don't have access to computers, the pyramid is also available in print form. You can read more about the new pyramid and see a graphic here, or visit My Pyramid to see your own USDA recommended eating plan.

Source

Something that has never set on a good footing with me is the USDA's Food Pyramid. The preponderance of meat and dairy about much more important types of nutrition almost tells how the beef and dairy industries lobby for placement rather than what is actually better for consumers in terms of nutrition needs.

From kids to adults, finding the truth about what is the best for your healthy nutrition needs is a never-ending exercise in some cases, but it can be done.

The dietary needs of the normal human body are pretty straightforward (if you can wade through the muck), and this essay explains in detail (PDF download) why a change from the USDA would be welcome by those that really understand human nutrition as opposed to special interests based on outmoded concepts.

Source

The USDA's "WIC" program looks be receiving an overhaul for the first time in three decades. This federal program, which gives food-buying assistance to low-income mothers for mostly dairy products, is now seeig the addition of the more appropriate fruits, vegetables and whole grains.

It only took 30 years for the USDA to realize that commercially-produced dairy products are probably not the best food to be loading up new infants with. In fact, I would consider it inappropriate.

Easily, better food choices such as fresh fruits and vegetables (and grains) are a more sound nutritional choice for kids who are rapidly developing, and see the WIC program changing to accommodate that.

Source

I told you yesterday that schools are doing a better job of meeting the nutritional needs of its students. This is true -- some progress is definitely evident. Still, 20 states are failing when it comes to serving up healthy meals and snacks.

The Center for Science in the Public Interest, issuer of America's school nutrition report card, did not assign any perfect As. But Kentucky and Oregon were given an A-. Recipients of a B+ include Nevada, Alabama, Arkansas, California, Washington, and New Mexico. Those receiving a B are New Jersey, Arizona, and Tennessee. Six other states got a B-, one got a C+, three others and the District of Columbia were handed a C, and two more took home a C-. Seven states received Ds. Overall, only 11 states have nutrition plans that apply all day to all grade levels throughout school campuses.

Schools are required to comply with USDA guidelines for nutritional meals, but this agency has no authority over foods sold outside the cafeteria or outside of meal times. And while the USDA policy doesn't allow foods of minimal nutritional value (FMNV) to be sold in food service areas during meal times, these foods can be sold at any other time or place. FMNV include soft drinks, jellybeans, and popsicles -- anything with less than five percent of the Reference Daily Intake of eight different nutrients. This criteria does not eliminate junk foods like candy bars from the nation's cafeterias, though.

Source