Healthy and Unhealthy Carbs

A quick definition of healthy carbs and unhealthy carbs:

Healthy carbs (sometimes known as good carbs) include whole grains, beans, fruits, and vegetables. Healthy carbs are digested slowly, helping you feel full longer and keeping blood sugar and insulin levels stable.

Unhealthy carbs (or bad carbs) are foods such as white flour, refined sugar and white rice that have been stripped of all bran, fiber and nutrients. Unhealthy carbs digest quickly and cause spikes in blood sugar levels and energy.

Meat Poultry Nutrition

http://www.meatpoultrynutrition.org/ht/d/Faqs/pid/26093

Federal law does NOT permit the use of added hormones in poultry or swine (pigs and hogs). Since hormones are not used in the production of poultry (chicken and turkey) or hogs, poultry and pork products sold in the United States do not contain any added hormones.

Are organically produced foods more nutritious?

Foods labeled "organic" must meet the standards set by the U.S. Department of Agriculture's National Organic Program. These standards address what methods farmers use to raise animals and grow crops labeled as "organic." Farms, processing plants and companies must be inspected and certified by a government-approved entity before food products can be labeled "organic." Organic food is produced without using most conventional pesticides, fertilizers, bioengineering or ionizing radiation. However, animal manures are approved as fertilizers, so that raw foods must be thoroughly washed before consumption.

USDA makes no claims that organic foods are more nutritious than conventionally-grown foods; they are produced using different methods. For example, organic meat, poultry, eggs and dairy products come from animals that are given no antibiotics or growth hormones.

Numerous studies have examined the issue of whether organic foods are higher in nutrients than conventional foods. One recent study reviewed the scientific literature and found little difference between organic and conventional foods in terms of concentration of most vitamins, minerals and trace elements. There were some trends toward higher ascorbic acid (vitamin C) levels in leafy green vegetables and potatoes and some variations in the amounts and types of protein found in vegetables and cereal crops. However, the authors concluded that there is not enough evidence available to evaluate nutrient levels compare between conventional and organic foods. The authors, like many nutrition experts, noted that the key to improving health is a well-balanced diet from any source.

References/More Information:

• http://www.ams.usda.gov/nop/Consumers/brochure.html
• http://www.ams.usda.gov/nop/FactSheets/FactSheetsHome.html
• Magkos, F, Arvaniti, F and Zampelas A. Organic food: nutritious food or food for thought? A review of the evidence. Int J Food Sci Nutr. 2003 Sep;54(5): 357-71.

What types of additives are used in meat and poultry products?

Fresh meats and poultry contain no additives, unless noted on the label. All additives used in preparing (e.g marinating, seasoning, etc.) or processing foods must appear on the product's ingredient list.

The Food and Drug Administration (FDA) defines a "food additive" as any substance used to provide a technical effect in foods. All food additives used in meat and poultry products are rigorously evaluated and monitored for safety by both the Food Safety and Inspection Service of the U.S. Department of Agriculture (USDA) and the FDA. Many additives are considered to be "generally recognized as safe" or GRAS, and are considered to have a long, safe history of use in foods or have been proven safe by scientific studies. Spices, salt and sugar are examples of GRAS ingredients.

Many additives come from plant sources such as pineapple plants (bromelin), fig trees (ficin), seaweed (carrageenan), and papaya trees (papain).

Food additives serve many important purposes in food such as improving flavor and appeal, easing food preparation and processing, and extending freshness and safety. Here are just a few examples of additives and their functions:

• Bromelin and ficin are tenderizers that improve flavor and appeal by softening the texture of meat and poultry.
• Sodium caseinate is a binder that improves texture in foods like hot dogs.
• Gelatin and modified food starch are thickeners like are used in products such as luncheon meats to help retain moisture.
• Sodium nitrite is used to cure and provide the unique taste and color of cured meats like ham, bacon and hot dogs. Nitrite has been shown to block the growth of the deadly botulism-causing pathogen Clostridium botulinum, inhibit growth of Listeria monocytogenes, and extend shelf life of meats.
• BHT (butylated hydroxytoluene) and BHA (butylated hydroxyanisole) are antioxidants that slow down rancidity and protect nutrients like vitamin A from breaking down.
• Sodium erythrobate (made from sugar) is used to preserve the color of cured meats.

References/More Information:

• http://www.fsis.usda.gov/OA/pubs/additive.htm
• http://www.meatami.com/content/presscenter/FactSheetSodiumNitrite.pdf
• http://www.fda.gov/fdac/features/2004/204_gras.html