©2005 Kari Tse
May 2005
Spring is here!!!  Okay...I said that last month but this month I mean it!  That said with rain forecast for next week!
 
Eating Tip of the month!!
 
Is organic food better than not?  Organic produce constitutes only about 1% of the American farm yield, it is the fastest growing segment of the US Food market.  But is it better for us?  Research studies comparing organic food to its non organic counterparts have shown that levels of vitamins are higher, these studies are few and in their infancy.  No pesticides in organic food?  The government feels that pesticides that are present are within approved safety levels.  Too many antibiotics, and hormones in non-organic? All reasearch has been shown that the hormone levels don't affect humans.
 
I have put down what the organic labels are and what they mean:
 
100% percent organic = all the ingredients are completely organic and it may carry the USDA's Organic seal (Use of the seal is voluntary)
 
Organic = At least 95% of the content is organic by weight and it may carry the Organic seal
 
Made with Organic = At least 70% of the content is organic and the fromt product panel may display the phrase "Made with Organic"
 
Less than 70% of the content is organic, and it may list only those ingredients taht oare organic on the ingredient panel.
 
IN THE NEWS!!!!!!
 
Being Underweight Shown To Have
Similar Health Risks as Being Obese

As the prevalence of obesity increases, the concern for increased risk of death also increases. Although numerous studies have documented an increased risk of death for those who are obese and overweight, the majority of those studies did not however fully adjust for other factors such as age and smoking. These adjunct factors may have been responsible for some of the increase in mortality rates in the overweight and obese populations studied. The purpose of this study was to use a different statistical model, which adjusts for other factors to estimate deaths associated with underweight, overweight, and obesity in the United States in 2000.

Using data from the National Health and Nutrition Examination Surveys I, II, and III (NHANES ) the relative risk of mortality was assessed with different levels of body mass index (BMI). Three levels of BMI were studied: underweight (BMI less than 18.5), overweight (BMI 25 to 29), and obesity (BMI 30 and above).

Relative to the normal BMI category (19 - 24), obesity was associated with 111,909 excess deaths while being underweight was associated with 33,746 excess deaths. With the absence of other factors, being overweight alone was not associated with excess mortality.

The results of this analysis indicate an increased mortality relative to the normal weight category in those in the obese and underweight categories. The results also show a decrease over time in mortality due to obesity. This decrease may be due in part to improvements in public health and medical care and the increases in life expectancy in the US along with declining mortality rates for heart disease.

 
Recipe of the Month!!!
 
SALISBURY STEAK WITH ONION GRAVY - Who has the time to cook some days?  My kids love this simple recipe and I hope your family does as well.
Ingredients:
1 egg
1 can (10-1/2 ozs) condensed French onion soup, undiluted, divided
1/2 cup dry bread crumbs
1/4 tsp salt
Pinch pepper
1-1/2 lbs lean ground beef
1 tbsp all-purpose flour
1/4 cup water
1/4 cup ketchup
1 tsp Worcestershire sauce
6 cups hot cooked egg noodles
chopped fresh parsley, optional
 
In a large bowl, beat egg. Stir in 1/3 cup of soup, bread crumbs, salt and pepper.  Add beef, mix gently.  Shape into six oval patties. Brown in a skillet over medium heat for 3-4 minutes on each side. Remove and set aside; discard drippings.In the skillet, combine flour and water until smooth; add ketchup, Worcestshire sauce, and remaining soup; bring to a boil.  cook and stir for 2 minuts.  Return patties to skillet.  Cover and simmer for 15 minutes or until meat is no longer pink.  Serve patties and gravy over noodles.  Garnish with parsley if desired.
 
If anyone has any great recipes they would love to share,
please pass them on to me for future newsletters.