I’ve made my view of nutrition known for some time. In some ways, grandma really did know best, especially when industries put their thumbs on the scales of science like the sugar industry did in the 1960s according to this NY Times article.
There’s a good article in the SF Chronicle (Bay Area Restaurants Confront a Changing Kitchen Culture) talking about how restaurant workers used to be mistreated and underpaid and how they are now somewhat less mistreated and less underpaid.
Occasionally I will highlight an article about professional athletes and nutrition, like Kobe Bryant’s bone broth soup. Here’s another one:
Simply removing refined starches (added sugar, white bread, etc.) from one’s diet is a big step in the right direction.
So if you’re struggling with your weight goals, take heart that even professional athletes do, too!
MINNEAPOLIS, Minnesota – General Mills is collaborating with health officials to investigate an ongoing, multistate outbreak of E. coli O121 that may be potentially linked to Gold Medal flour, Wondra flour, and Signature Kitchens flour (sold in Safeway, Albertsons, Jewel, Shaws, Vons, United, Randalls, and Acme). Out of an abundance of caution, a voluntary recall is being made. To date, E. coli O121 has not been found in any General Mills flour products or in the flour manufacturing facility, and the company has not been contacted directly by any consumer reporting confirmed illnesses related to these products.
State and federal authorities have been researching 38 occurrences of illnesses across 20 states related to a specific type of E. coli (E. coliO121), between December 21, 2015, and May 3, 2016. While attempting to track the cause of the illness, CDC found that approximately half of the individuals reported making something homemade with flour at some point prior to becoming ill. Some reported using a General Mills brand of flour.
Based on the information that has been shared with General Mills, some of the ill consumers may have also consumed raw dough or batter. Consumers are reminded to not consume any raw products made with flour. Flour is an ingredient that comes from milling wheat, something grown outdoors that carries with it risks of bacteria which are rendered harmless by baking, frying or boiling. Consumers are reminded to wash their hands, work surfaces, and utensils thoroughly after contact with raw dough products or flour, and to never eat raw dough or batter.
One of the food industry’s worst-kept secrets is how “best buy” “sell buy” and other food expiration terms don’t tell consumers what the expiration date of the food is. Those dates signify peak freshness, or tell the grocery store when to stop stocking the product.
The result? An estimated 40% food waste rate in America.
Congress took a long time to address this issue, but help may be on the way. The Food Date Labeling Act is a proposed bill that establishes national standards to clarify when a food is expected to be actually unsafe to eat.
By the way, if you want to see–visually–how much food the industry wastes, take a look at Just Eat It, a documentary about a Canadian couple who eats mostly out of dumpster diving for six months.