served, prevalence was typically greater for the niche-market production systems than the conventional production sys- tems. The published literature suggests that the perception of niche-marketed food products being safer and healthier for consumers with regard to foodborne pathogens may not be justified.” Also, in 2008, researchers in the
journal Foodborne Pathogens and Dis- ease reported, “ We found significantly higher seroprevalence of Salmonella and Toxoplasma from ABF [outdoor, an- timicrobial-free] herds (54% and 7%, re- spectively) than conventional (39% and 1%, respectively). Two pigs, both from ABF herds, were found to be seroposi- tive for Trichinella. The results from this preliminary study suggest that all three pathogens were more commonly pres- ent in pigs that were reared in an ABF, outdoor, niche-market type of environ- ment than the conventional, indoor- reared herds though there were some geographical variation in Salmonella." Overall, even with organic meats
and produce, there are still bacterial safety risks. The best way to protect yourself from these issues is to wash and cook your food, especially meats, thoroughly. Then, thoroughly wash your
hands and all surfaces that were touched by these products. For meats, they must reach internal temperature standards before consumption to ensure any bac- teria have been killed. If you have any symptoms of salmonella poisoning for example, such as diarrhea and severe abdominal cramps 12 to 72 hours after ingestion of suspected foods, seek medi- cal attention immediately.
The Safest Food Practices Organic foods, although not perfect,
do seem to present a somewhat safer op- tion for health than some conventional food items. And they may contain lower amounts of chemicals that increase can- cer incidences and occurrences. But, if you can’t afford or don’t have access to organic foods, you can still eat smartly. No matter what, you still have to
choose your food wisely. Some organic foods are quite high in unnecessary sug- ar and calories that lead to unnecessary weight gain and elevated blood sugars. When selecting foods, look for those with a good nutritional profile meaning they have a low sugar content, are free of excessive omega-6 fats and no trans fats, and have adequate protein and fi-
ber to keep you more satisfied. With all foods, you should still wash them clean (and with soap, or a natural spray clean- er), and/or cook them to a temperature that kills any dangerous bacteria. The bottom line is listen to your body
and eat foods that support an active life- style. If a food does not make you feel well, don’t eat it. But, don’t stress about “hidden dangers” in all of our foods. Some we have no control over (like the natural carcinogens in vegetables), and others are really not dangerous enough to make a difference in your health.
Cassandra Forsythe-Pribanic, PhD, RD holds her doctorate in Exercise Science and Nutrition, and is a Registered Di- etitian. She works with Dr. Desmond Ebanks of Alternity Healthcare in West Hartford to provide scientific and safe exercise and nutrition routines to help her clients meet their health and well- ness goals. To learn more visit,
www.al-
ternityhealthcare.com. See ad on page 2.
30
August 2010
www.naturalnutmeg.com
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