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healthbriefs
Dining App for Special-Needs Diets F
According to the U.S. government’s Medical
Expenditure Panel Survey, which monitors the use and cost of health care and insurance coverage, nearly half
of Americans today are living with a nutrition-related chronic disease. The National Restaurant Association estimates that Americans order 47 percent of all of their meals from restaurants.
oodCare’s new EveryoneEat! Android and iPhone app allows anyone to make informed meal decisions at 180,000 restaurant locations nationwide, based on their nutrition needs and meal preferences. Users enter their basic information such as age, gender, height, weight and activity level, plus any chronic health conditions and special dietary restrictions, at
FoodCare.me. Instant analysis en- ables them to search for dishes at restaurants by type of cuisine or restaurant name. “People need to easily answer the basic ques- tion: ‘Does this dish meet my dietary guidelines?’ and if not, “What’s off and by how much?’” says CEO Ken Marshall.
NOT SO NICE RICE N
ew research by the nonprofit Consumers Union (CU), which
r HERE’S WHY:
1) For every $100 you spend locally, $68 comes back to our community, only $43 if you buy from a national chain, and NONE if you shop online.
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publishes Consumer Reports, may cause us to reconsider what we place in our steamer or cookpot. Rice—a staple of many diets, vegetarian or not—is frequently contaminated with arsenic, a known carcinogen that is also believed to interfere with fetal development.
Rice contains more arsenic than grains like oats or wheat because it is grown
in water-flooded conditions, and so more readily absorbs the heavy metal from soil or water than most plants. Even most U.S.-grown rice comes from the south- central region, where crops such as cotton were heavily treated with arsenical pesticides for decades. Thus, some organically grown rice in the region is impact- ed, as well.
CU analysis of more than 200 samples of both organic and convention-
ally grown rice and rice products on U.S. grocery shelves found that nearly all contained some level of arsenic; many with alarmingly high amounts. There is no federal standard for arsenic in food, but there is a limit of 10 parts per bil- lion in drinking water, and CU researchers found that one serving of contami- nated rice may have as much arsenic as an entire day’s worth of water. To reduce the risk of exposure, rinse rice grains thoroughly before cook-
ing and follow the Asian practice of preparing it with extra water to absorb arsenic and/or pesticide residues; and then drain the excess water before serv- ing.
See CU’s chart of arsenic levels in tested rice products at
Tinyurl.com/ ArsenicReport.
10 NA Twin Cities Edition
natwincities.com
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