– Eat & Run: At Cera, good food with a side of sustainability - Press Herald

I rarely ate out as a little girl, so it was always a special treat to stop at Friendly’s with my mom for the occasional tuna melt and milkshake, typically a pause during a busy afternoon of errands.

Cera, a newish sandwich shop in Portland’s Monument Square, reminded me of that, maybe because I ordered a “tuna-ish” sandwich, which always evokes nostalgia for me, or because I sat near the large windows overlooking the square on a February afternoon as the bright sun streamed in, enjoying both my sandwich and a rare, quiet pause from work’s never-ending deadlines.

The sandwich itself ($13) – with its lively flavors, precise pickle dice, alfalfa sprouts and wood-grilled cobia fish – was quite an upgrade from Friendly’s. The menu helpfully let me know that cobia “eats similar to swordfish and is sustainable.”

Similar notes, “good for you, good for the planet,” pepper the menu and the storefront itself. The recycling station, for instance, is carefully set up to show diners exactly what they may compost, recycle or throw out; getting this wrong is the bane of many fast-casual restaurants and compost pickup services. Local ingredients (Morse’s sauerkraut, Pineland Farms steak) are touted. And by the counter, Cera, which means “honeycomb” in Latin, sells Maine honey, $8 for a 10-ounce jar. “All profits of this honey go to saving the bees,” notes a handmade sign with a doodle of a bee. (It’s worth looking at the website; the place wears its heart on its sleeve.)

The Black Pearl at Cera is made tuna-salad style but with more sustainable cobia fish. It’s shown here on multigrain bread.

At Friendly’s, I probably had potato chips with my tuna melt. At Cera, I ate a healthier and tastier Freekah Salad (a steal at $3). It was nice to see this tasty, underused grain on the menu, and I also appreciated the julienne of likewise underused jicama in the salad. The salad was a study in contrasts: crunchy carrots; chewy freekah; crisp jicama; soft, sweet raisins; and a bit of heat and bite from the scallions and nice, fresh arugula. (About that last, am I the only one who has been disappointed by mesclun mix salads at fast-casual chains in which some of the greens are beginning to rot?)

Cera’s Freekah Salad is both healthy and tasty. Photo by Peggy Grodinsky

Cera offers an array of sandwiches, wraps, paninis, salads and sides. I was tempted by the Portobello schnitzel (fried mushroom cutlet) with pickled beets, greens and miso mayonnaise ($11.50) and the pork tenderloin with tzatziki on naan ($12). Next time.

One complaint, and not an insignificant one given that sandwiches are the focus here: the bread. I tried the multigrain, which was a little stale and tasted like an upscale supermarket loaf. It’s made by FireKing Baking, out of Massachusetts; not to malign our neighbors, but given the many wonderful bakeries in Maine that sell bread wholesale, I think Cera can do better.

The restaurant – exposed industrial ceilings, modern pendant light fixtures and lots of Scandinavian-esque light wood – is very clean, and the staff is very friendly, calling out cheerful goodbyes to customers as they leave. You order at the counter – the open kitchen is just behind it – and a staff member brings out your lunch. Midafternoon on a Thursday, I had my food in less than five minutes. You can sit at booths, window counters or tables, or you can take your meal home. I did both.

The tuna-ish sandwich – Cera calls it the Black Pearl – was hefty. The Freekah salad was generous, too. I could only manage half of each for lunch, then wrapped up the remains to bring home. On the usual busy work day, I ate the remainder for dinner. Which was a treat.

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FDA warns companies about import violations and Listeria in ready-to-eat seafood facility - Food Safety News

As part of its enforcement activities, the Food and Drug Administration sends warning letters to entities under its jurisdiction. Some letters are not posted for public view until weeks or months after they are sent. Business owners have 15 days to respond to FDA warning letters. Warning letters often are not issued until a company has been given months to years to correct problems. The FDA frequently redacts parts of warning letters posted for public view.

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Greenhead Lobster Products LLC
Bucksport, ME

A food firm in Maine is on notice from the FDA for violations of the seafood Hazard Analysis and Critical Control Point (HACCP) regulation and for the discovery of Listeria monocytogenes in their facility.

In a Jan. 24 warning letter, the FDA described a Sept. 21-23, 27 and 30, and Oct. 6, 2021, inspection of  Greenhead Lobster Products ready-to-eat (RTE) seafood processing facility in Bucksport, ME.

The FDA’s inspection revealed that the firm was not in compliance with FDA regulations and resulted in the issuance of an FDA Form 483.

Some of the firm’s significant violations are as follows:

Presence of Listeria monocytogenes
FDA laboratory analysis of the environmental sample 1166292 collected on Sept. 21, 2021, during the production of RTE cooked lobster, confirmed 1 out of 99 environmental swabs collected was positive for Listeria monocytogenes. The positive swab (Sub 98) was collected from a floor drain cover adjacent to the firm’s picking/cracking station where lobsters are prepared prior to cooking. 

Also, 2 swabs collected from the outside surface of their cooling tank were found positive for Listeria monocytogenes on Aug. 3 and 25, 2021.

The firm’s records indicated that they cleaned and sanitized each of these areas; however, the FDA notes that they did not conduct a root cause investigation at the time sample results were received to determine the source of the contamination. On Oct. 2, 2021, after the FDA presented their concerns with the positive Listeria monocytogenes findings, the firm conducted a voluntary recall of all frozen RTE lobster products that were in contact with these Listeria monocytogenes positive surfaces. 

Seafood HACCP
Some of the firm’s significant deviations are as follows:

1. The firm must have a HACCP plan that, at a minimum, lists monitoring procedures and their frequency for each critical control point. However, the firm’s HACCP plan for RTE vacuum-packed cooked lobster meat lists a monitoring procedure and frequency at the cooking critical control point that is not adequate to control the food safety hazard of pathogenic bacteria survival through cooking.

Specifically, the firm’s HACCP plan lists a monitoring procedure for checking the internal lobster temperature (redacted) during production. (Redacted) internal product temperature (EPIPT) monitoring strategy. FDA recommends that they perform EPIPT monitoring at least every 30 minutes, and whenever any changes in product-heating critical factors occur. This increase in monitoring frequency (redacted) to every 30 minutes is to ensure that the lobster meat exiting the continuous cooker achieves a minimum 6 log reduction of Listeria monocytogenes to control the hazard of pathogens surviving the cooking process in their RTE cooked lobster products.

2. The firm must monitor sanitation conditions and practices during processing with sufficient frequency to ensure compliance with current good manufacturing practice requirements, that are appropriate to their plant and the food being processed and relate to one of the areas specified.
3. The firm did not monitor the conditions and practices during processing with sufficient frequency to ensure that drip or condensate from fixtures, ducts and pipes does not contaminate food. This is related to the protection of food from adulteration with condensate. Specifically, FDA investigators observed a buildup of condensate on the ceiling above exposed RTE cooked lobster meat in the processing room.
4. The firm did not monitor the conditions and practices during processing with sufficient frequency to ensure that their plant’s plumbing was adequately maintained to provide adequate floor drainage in all areas where floors are subject to flooding-type cleaning or where normal operations release or discharge water or other liquid waste on the floor. This is related to the prevention of cross-contamination from insanitary objects to food, food packaging material, and other food-contact surfaces. Specifically, condensate from an evaporator catch-bucket was overflowing onto the cooler floor. This was a repeat observation from the previous inspection, as condensate was previously observed to drain directly onto the floor of the cooler, and the firm’s corrective action was to place a bucket underneath to be emptied as necessary.

The full warning letter can be viewed here.

Rainfield Marketing Group Inc.
Vernon, CA

An import company in California is on notice from the FDA for not having FSVPs for a number of imported food products.

In a Nov. 3 warning letter, the FDA described a June 15 remote Foreign Supplier Verification Program (FSVP) inspection of Rainfield Marketing Group, Inc. in Vernon, CA.

The inspection was initiated after Listeria monocytogenes was found in a sample of enoki mushrooms from (redacted) in Korea, collected by the California Department of Public Health (CDPH), and imported by the firm. The FDA acknowledges that the firm initiated a voluntary recall of their enoki mushrooms. On July 21, 2021, enoki mushrooms from (redacted) were placed on Import Alert # 99-21 Detention Without Physical Exam of Produce Due to Contamination With Human Pathogens.

The FDA’s inspection revealed that the firm was not in compliance with FSVP regulations and resulted in the issuance of an FDA Form 483a.

Some of the firm’s significant violations of the FSVP regulation are as follows:

The firm did not develop, maintain, and follow an FSVP for any of the foods they import, including the following foods:

• Perilla leaves imported from their foreign supplier (redacted) located in (redacted)
• Strawberries imported from their foreign supplier (redacted) located in (redacted)
• Strawberries imported from their foreign supplier (redacted) located in (redacted)
• Strawberries imported from their foreign supplier (redacted) located in (redacted)
• Garlic bulb imported from their foreign supplier (redacted) located in (redacted)
• Grapes imported from their foreign supplier (redacted) located in (redacted)
• Cilantro imported from their foreign supplier (redacted) located in (redacted)

2. The firm’s onsite audit of their foreign suppliers did not include the required verification activities. Specifically, their onsite audit did not consider the applicable food safety regulation and a review of the foreign supplier’s written food safety plan, if any, and its implementation, for the hazard being controlled. For their foreign suppliers, (redacted) Korea for enoki mushroom, (redacted) Korea for king oyster mushroom, and (redacted) for spinach, their verification activities did not consider applicable FDA food safety regulations and information relevant to the foreign supplier’s compliance with those regulations.

Enoki mushrooms, king oyster mushrooms, and spinach are “covered produce” as defined in federal law and therefore must comply with FDA’s Standards for Growing, Harvesting, Packing and Holding of Produce for Human Consumption (Food Safety Modernization Act (FSMA) Produce Safety Rule) regulation. None of the records the firm provided show their foreign suppliers considered this regulation or processes and procedures that provide at least the same level of public health protection as the applicable food safety regulation.

3. The firm did not retain documentation of each sampling and testing of a food, including identification of the food tested (including lot number, as appropriate), the number of samples tested, the test(s) conducted (including the analytical method(s) used), the date(s) on which the test(s) were conducted and the date of the report of the testing, the results of the testing, any corrective actions taken in response to detection of hazards, information identifying the laboratory conducting the testing, and documentation that the testing was conducted by a qualified individual. Specifically, the firm did not retain documentation of the number of samples tested, of the test(s) conducted, and that the testing was conducted by a qualified individual, in accordance with their written procedure per 1.506(b), titled “Supplier Verification Plan and Record” dated June 28, 2021. The firm submitted certificates of laboratory testing for enoki mushrooms dated March 31, 2021, for receipt no. (redacted) and certificates of laboratory testing dated April 13, 2021, for receipt no. (redacted) as documentation of their verification activity for (redacted). However, those certificates of laboratory testing did not identify the number of samples tested, the test method(s), or the qualification of the individual that conducted the testing.

The full warning letter can be viewed here.

(To sign up for a free subscription to Food Safety News, click here.)

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This Eating Habit Can Help You Live Longer, Says New Study — Eat This Not That - Eat This, Not That

If you're aiming to enjoy a long and healthy life, then there are definitely a few things that you can do to increase your chances of being around for as long as possible.

For instance, there are particular life-extending habits that you can make a part of your regular routine as well as foods you can eat to prolong your life. There is also a certain eating habit that can help you live longer: Sticking to a calorie-restricted diet.

In a recent study that was published in the journal Science, more than 200 people who were between 21 and 50 years old took part in what was deemed the Comprehensive Assessment of Long-term Effects of Reducing Intake of Energy (CALERIE) clinical trial.

During the two-year study, it was found "that moderate calorie restriction may benefit human health," while the "trial had already shown a reduction in cardiometabolic risk factors, involving cholesterol levels and blood pressure," per Medical News Today.

"​This study and its findings do not surprise me," Dana Ellis Hunnes, Ph.D., MPH, RD, senior dietitian at UCLA medical center, assistant professor at UCLA Fielding school of public health tells Eat This, Not That!. "There have been many models in animal research (and some in humans) that restricting calories by 20% can reduce the risk of certain chronic diseases (cancer, diabetes) and extend life."6254a4d1642c605c54bf1cab17d50f1e

How does a calorie-restricted diet result in these benefits? Hunnes explains that "it has to do with the way IGF1 and insulin are expressed in the body," noting that "lower levels are associated with less inflammation, less cellular proliferation, and longer life (ie. this study)."

"However, with that said, similar goals can be achieved with a plant-based, low-meat diet (at least in animal models that's the case, and likely in humans too, as is likely seen in Blue Zones around the world where there is a much higher than the expected population of people in their 80s, 90s, and 100s)," according to Hunnes.

When it comes to properly incorporating a calorie-restricted diet into your lifestyle, Hunnes tells Eat This, Not That!, "Time-restricted eating—where you eat within certain hours is one way to incorporate a calorie-restricted diet without it feeling/seeming calorie-restricted."

Beyond that, "another good thing to do is a plant-based diet because you can still eat a lot of food (that is whole and natural) without feeling like you are restricting your calories owing to the bulk, fiber, and water contained within the food and the anti-inflammatory properties."

To find out more about how a calorie-restricted diet can benefit your body, be sure to read One Surprising Side Effect of Cutting Calories, New Study Finds.

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9 Ways to Eat the Rainbow, From a Registered Dietitian-Nutritionist - Everyday Health

Since The Wizard of Oz debuted more than 80 years ago, rainbows have held a special place in pop culture. And they hold a special place in a balanced diet, too. “Eat the rainbow” became a popular marketing mantra to encourage people to put more fruits and vegetables on their plates, because produce tends to have the widest variety of naturally occurring colors of any category of food.

Why does color matter, though? Well, it’s not a coincidence that the most colorful foods also happen to contain the most nutrients. Health experts push fruits and vegetables because they tend to be low in calories and fat and high in fiber and essential vitamins and minerals. But their colorful flesh is also indicative of plant compounds known as phytonutrients, which provide their characteristic color and have unique health benefits, reports Harvard Medical School. It's believed that phytonutrients protect plants against environmental threats, such as diseases and sunburn, and when people eat those plants, they reap the benefits as well. Each color indicates different nutrients with different properties (see below), so eating a rainbow — or as close to it as you can — is a good way to get the most of those nutrients.

A study of more than 77,000 people, which was published in July 2021 online in the journal Neurology found that participants who consumed the most flavonoid-rich foods (flavonoids are the largest group of phytonutrients) had a 20 percent lower risk of cognitive decline than those who ate the least. More specifically, the study found that those who ate the most anthocyanins (a type of flavonoid found in blue, purple, red, and even black foods) had a 24 percent lower risk of cognitive decline, and those who ate the most flavones (a type of flavonoid in orange- and yellow-hued foods) had a 38 percent lower risk of decline than those who ate the lowest amounts of these foods.

Additionally, as Harvard Medical School discusses, a higher score on their Alternative Healthy Eating Index (which is rich in colorful fruits and veggies) is associated with a lower risk chronic diseases, including a 40 percent lower risk of death from cardiovascular disease and a 33 percent lower risk of diabetes. It’s clear that eating a rainbow, or as close as you can get to it, yields big health benefits.

What Does Each Color Bring to the Table?

Harvard summarizes the phytonutrients represented in various colors, and what foods they can be found in.

Red indicates the presence of lycopene, a carotenoid pigment that has antioxidant properties.

Reach for: Apples, strawberries, cherries, raspberries, beets, tomatoes, red peppers, and watermelon

Orange and yellow signify beta-carotene, another carotenoid, which the body converts into vitamin A, according to the MedlinePlus.

Reach for: Yellow or orange bell peppers, sweet potatoes, butternut squash, and cantaloupe

Green means a number of compounds that have been linked to a decreased risk of various cancers

Reach for: Kale, spinach, broccoli, asparagus, kiwi, and avocado

Blue and purple, along with deep reds and black pigments, indicate the presence of anthocyanins, compounds with antioxidant properties that may help delay cellular aging and decrease the risk of blood clots

Reach for: Blueberries, blackberries, plums, red cabbage, and eggplant

How to Eat the Rainbow

Now that you know why you should eat the rainbow, use these nine strategies to add more color to your diet every day.

1. Try Something New

Every time you go to the grocery store or farmers market, or fill your online cart, look for one new fruit or vegetable to try. If you have children, let them choose. They’ll be more willing to give it a try if it’s something they picked out themselves, and then the whole family can benefit. In my house, my son had a blast picking papaya, star fruit, and even a dragon fruit!

2. Have a Rainbow-Inspired Dish

Some dishes naturally lend themselves to being a “melting pot” for all the veggies left in your fridge or freezer. As a bonus, these dishes are simple and quick to make, so you can whip them up even on a busy weeknight or during the morning rush. An omelet or smoothie make great quick breakfast options, and you can stir in every color that you have in your fridge. For dinner, try a stir-fry or frittata — the more colors you add, the more beautiful they will look and the more nutrients you’ll be getting.

3. Top It Off

Take a minute to think about the kinds of foods you are already eating and how you can add more color. For example, could you add some onions, red peppers, and broccoli to your pizza order? That’s three more colors on something you were going to eat anyway! How about your cereal, yogurt, and salad? There are plenty of fruits and vegetables you could add to make these dishes more beautiful and nutritious at the same time.

4. Mix Them In

Color counts even if you don’t use the fruit or veggie exactly as it grew (e.g., a whole apple or a side of cauliflower). You can chop, slice, and puree them before adding to recipes. Some of the best meals to do this with include smoothies, an omelet, a casserole, or a soup. You can even add veggies to premade jarred pasta sauce for a nutritional boost.

5. Prep Them Differently

If you’re stuck in a veggie rut and feel bored with the few options you enjoy, consider a new technique. Not a huge fan of steamed cauliflower? Neither am I. But I love it when it’s roasted! If you have some veggies that aren’t your favorite, try a new cooking method and you may be surprised how much tastier they can be. You also may find new ways to prepare even your favorite go-tos. Try your veggies raw, steamed, roasted, or sautéed. Some nutrients are better absorbed in raw foods and others in cooked foods, so by eating a variety of fruits and vegetables cooked in different ways (or not cooked at all), you’ll get a wider variety of nutrients.

6. Enjoy a Dip

Not a huge fan of plain vegetables? Serve them raw with a healthy dip like hummus to make them more appealing. Spend just a few minutes at the beginning of each week slicing a few different colors of vegetables (carrots, yellow bell peppers, celery, cauliflower, and more) so that they’re ready to grab and go all week long.

7. Sip a Smoothie

Smoothies are an easy way to get lots of colors in your diet. Whether you add several different colors to the same smoothie or choose a different color to focus on each day of the week, you’ll maximize your nutrition. Don’t forget that veggies like kale or spinach make great smoothie mix-ins.

8. Rethink Desserts and Snacks

One of the best ways to add more color to your diet is to take more opportunities to eat fruits and veggies each day. If you’re someone who enjoys a sweet treat after dinner, make it a piece of fruit. Need a midday snack? Why not have some carrot sticks or an apple with peanut butter? These are the perfect times to add another color to your rainbow.

9. Use Your Freezer

While it can be exciting to fill your grocery cart with lots of fresh fruits and vegetables, they'll keep in your fridge for only so long. To extend the arc of your rainbow, stock your freezer with colorful produce, either prepackaged or fresh frozen by you, so that you don’t run out of options in between trips to the grocery store. Frozen fruits and vegetables are a great, quick (and often cost-effective) way to add more color to any meal — and they usually have just as many phytonutrients as their fresh counterparts or more, research has found.

Eating a rainbow of colorful foods each day not only does wonders for your health, it also makes your plate look more visually appealing. Start incorporating a few of these tips to add an extra serving or two of fruits and vegetables each day. I hope you find the pot of gold at the end of this delicious rainbow!

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Eating Habits to Avoid If You Have Painful Headaches, Say Dietitians — Eat This Not That - Eat This, Not That

When a headache begins to pierce, common knowledge points in the direction of the medicine cabinet. From Advil to Aleve, there is no shortage of synthetic solutions to head pain, which makes sense; as many as 45 million Americans suffer from them each year, so the demand for relief is definitely there.

However, in our haste to end the discomfort, we may be missing an opportunity to analyze the root of the problem and then attempt to aid it naturally. While headaches can be brought on by a variety of factors, diet is definitely key. An imbalanced diet can cause or worsen headaches. The flip side of that knowledge, of course, is power. By being conscious of nutrition, we can also potentially avoid the pain.

We spoke to dietitians and got their take on five eating habits that make it more likely that a person might develop a headache, as well as tips on how to avoid them. Then, for more healthy tips, here's The #1 Best Juice to Drink Every Day, Says Science.

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Foregoing a meal is sometimes just a casualty of a busy day. But according to Amy Goodson, MS, RD, CSSD, LD, author of The Sports Nutrition Playbook, and a member of our medical expert board, that missed meal could result in a throbbing temple.

"When you skip meals, it usually results in a blood sugar drop or crash. When your blood sugar is low it can contribute to headaches as well as feeling dizzy, nauseous, and even light-headed," she says.

Goodson recommends eating a series of small meals and snacks throughout the day to avoid developing low blood sugar and a subsequent headache. Anything containing high-fiber carbohydrates and protein will help keep your blood sugar stable, she says.

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One way to help ensure stable blood sugar is to be mindful about incorporating protein into meals and snacks, even in small ways.6254a4d1642c605c54bf1cab17d50f1e

As Goodson outlines, "when you eat carbohydrates by themselves (think fruit, cereal, bagels, and granola bars), your blood sugar tends to rise then drop more substantially due to the lack of protein. The blood sugar drop, similar to when skipping meals, can give you a headache fast."

She recommends tying in protein however possible: for example, putting peanut butter on toast, eating nuts with your granola bars, or adding Greek yogurt to your bowl of cereal. If you pass up protein, you're putting yourself at a higher risk of head pain.

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That being said, the solution is not to adopt a protein-only diet, either. As Johna Burdeos, RD LC CNSC, explained, "The body operates best with a balance of nutrients." While we want to be mindful about subsisting solely on carbohydrates, limiting them in an extreme way can also cause headaches.

Burdeos suggest a solution: "Consider including more carbs that are made with whole grains which are packed with fiber, vitamins, minerals, and antioxidants. All great for overall health, boosting satiety, and staving off hunger pangs and the headaches that come with that."

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Sugar intake translates pretty directly to a blood sugar spike, which as we know, can then result in a headache when those levels eventually fall again.

"If you have a sugar spike and energy high after consuming a sugary food or beverage," says Goodson."You better believe a blood sugar drop and energy slump is coming as well. This can lead to headaches and feeling fatigued, and what's worse, it leaves you looking for more sugar."

Of course, the best solution here is to simply avoid foods with lots of added sugar. If that's impossible (the birthday cake looks really good) Goodson says one way to circumvent the side effects is by consuming a protein simultaneously.

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We've all heard rumors about the multitude of types of caffeine-induced headaches. There's the too-much-coffee headache, the too-little-coffee headache, the too-late-at-night coffee headache.

"Everyone has a different response to caffeine, but because it is a central nervous stimulant, it can often leave people with a headache and feeling jittery if they drink coffee on an empty stomach," says Goodson. "If your blood sugar is low from not eating, caffeine can often magnify the effect leaving you feeling worse and possibly a pounding headache."

Avoid caffeine-induced headaches by drinking coffee only while also consuming a balanced meal high in fiber and–you guessed it –protein.

"At breakfast that might be drinking your morning cup of joe with eggs and whole-grain toast or oatmeal and Greek yogurt," says Goodson. "If you have coffee at a snack, try it with ricotta cheese and berries or even energy bites made with oats, nut butter, nuts, seeds, and honey."

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How to eat healthy during National Nutrition Month - WKBN.com

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How to eat healthy during National Nutrition Month  WKBN.com
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Let's eat to live not live to eat | | timesnews.net - Kingsport Times News

Scaling Back

Public health experts believe up-sizing everything from food to beverages has been a major contributor to our nation’s obesity epidemic. Twenty-five years ago, no state had an obesity rate above 15%. Today, there are 41 states with obesity rates over 38%, with Tennessee being one of those states. Since 1980, the rate of obesity in children and adolescents has almost tripled. If obesity rates stay consistent, 51% of the population will be obese by 2030 notes The Campaign to End Obesity.

Big servings are not going away any time soon, but you don’t have to buy into the portion distortion mantra that has become the new normal. Scale back your portion size when having that occasional fast-food indulgence using these five tips provided by Lisa R. Young, Ph.D., R.D., and author of The Portion Teller Plan:

1. Steer clear of super-sized meals. Even a medium-size portion is bigger than ever, so share it with a friend.

2. Eat half your order. Save the rest and enjoy it another day.

3. Have a bottle of water instead of a sugary beverage.

4. Order a side salad or fruit with your meal, instead of fries.

5. Savor your food and eat slowly. This will help you eat less at each meal. By consuming just 200 fewer calories a day, you’ll be on track to shed 20 pounds in one year!

Recent research reveals that Americans spend nearly half of their annual food budget eating out. And, 96% of restaurant meals exceed United States Department of Agriculture (USDA) recommendations for overall calories, added sugar, as well as fat and sodium.

Super-Sized Food and Drinks

In the past few years, popular fast-food chains have competed again each other by introducing 1,000- calorie-plus sandwiches with 12 ounces of beef — the amount of meat recommended for two days for most adults. These same restaurants up-sized portions for French fries, resulting in an increase from roughly 210 calories 40 years ago to between 600-1,000 calories today for a single serving.

Likewise, fast food drink sizes have grown from an average of 7 ounces for a small to 12 ounces. Most recently, we’ve seen an introduction of 42-ounce sodas that have 410 calories, and even 64-ounce sodas, the equivalent of a half-gallon with nearly 800 calories.

Proceed with Caution

Today, one fast food run for a burger, fry, and extra-large soda can result in more than 2,000 calories. The U.S. Department of Agriculture recommends men consume 2,500 calories per day. For women, the recommendation is 1,800 calories.

These bigger-size meals are often portrayed as a better value and prompt people to order more food than is needed to produce energy for the body. Science tells us that people tend to eat what is in front of them and often underestimate how many calories are being consumed at each meal.

With all this said, I want to be clear that fast food is not the enemy. Many on-the-go restaurants have added premium salads, grilled chicken and sides of fresh fruit — all of which make for healthy selections. But, for all the healthier menu items, portion bloat is bigger than ever.

Health and fitness guru Jack LaLanne has been credited with coining the phrase, “eat to live, don’t live to eat,” meaning that we should eat with function and purpose in mind, not with enthusiasm and anticipation of flavors and textures that we enjoy.

While living to eat involves constant thoughts about food, eating to live is only feeding the body when it needs fuel. Healthy diets are about moderation, so you can have your cake and eat it too.

Healthy Kingsport is a nonprofit organization dedicated to creating a community that actively embraces healthy living by promoting wellness, enhancing infrastructure and influencing policy. Visit our Facebook page, like us on Instagram and follow us on Twitter for educational videos and posts to live a healthier lifestyle. Aiesha Edwards is the Executive Director of Healthy Kingsport. She can be reached at abanks@healthykingsport.org. Desteny Clemons is the Program Coordinator and can be reached at dclemons@healthykingsport.org.

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Ash Wednesday 2022: Can you eat eggs or meat? Can you drink coffee? A guide to fasting - NJ.com

On Ash Wednesday, you might encounter a Christian or a Catholic wearing a smudge of ashes on their forehead.

Maybe you are a practicing Christian and are fasting this Ash Wednesday, and you are wondering what you can and cannot eat on the first day of Lent.

Here is what you need to know about this first day of Lent in most Christian denominations and the rules of fasting.

Ash Wednesday, in the Christian church, is the beginning of the Lenten season. It takes place six and a half weeks before Easter Sunday.

It is observed with a service where the faithful are marked with ashes. Many adults fast, or at least abstain from eating meat.

It is not a holy day of obligation, but it is one of the most attended services that do not fall on a Sunday during the liturgical year.

Catholics and some protestants, including Anglicans and Lutherans, also hold Ash Wednesday services.

Eastern Orthodox churches do not follow this schedule because they begin Lent on a Monday, and therefore do not observe Ash Wednesday.

Catholics are not allowed to eat meat on Ash Wednesday. Most adults are expected to fast and eat only one full meal per day (two smaller meals can also count for this requirement).

Acceptable foods to eat on Ash Wednesday include milk, eggs, fish, grains, and fruits and vegetables, according to Forklift and Palate.

There are also no limits on most beverages you can have on Ash Wednesday, so coffee and tea would be acceptable.

Children, the elderly, pregnant women and those with certain health conditions are exempt from fasting on Ash Wednesday and during Lent.

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Katherine Rodriguez can be reached at krodriguez@njadvancemedia.com. Have a tip? Tell us at nj.com/tips.

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Ash Wednesday 2022: Can you eat eggs or meat? Can you drink coffee? A guide to fasting - NJ.com
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FSIS Issues Public Health Alert for Ready-to-Eat Meat Products Containing FDA-Regulated Seasoning Mix That Has Been Recalled Due to Misbranding and an Undeclared Allergen | Food Safety and Inspection Service - fsis.usda.gov

WASHINGTON, March 1, 2022 – The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is issuing a public health alert for various ready-to-eat (RTE) meat products containing a Food and Drug Administration (FDA) regulated seasoning mix that has been recalled by the producer, PS Seasoning of Iron Ridge, Wis., due to concerns that the seasoning mix may contain undeclared wheat. FSIS is issuing this public health alert to ensure that consumers are aware that these products should not be consumed. This situation is currently evolving, which means additional products may be added. Please continue to check back for any possible updates.

The full list of products subject to the public health alert are available here. The products are from various establishments and bear establishment number “EST. 44972”, “EST. 46312”, or “EST. 44869” inside the USDA mark of inspection. The retail products from “EST. M-47484” do not bear a USDA mark of inspection. Some of the products were distributed nationwide.

The problem was discovered when the FSIS inspected establishments received notification from their seasoning supplier that the seasoning mix, which is regulated by FDA, may contain undeclared wheat. The establishments then notified FSIS of the issue. FSIS and FDA are coordinating on this issue.

There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about an illness should contact a health care provider.

Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.

Consumers with food safety questions can call the toll-free USDA Meat and Poultry Hotline at 888-MPHotline (888-674-6854) or live chat via Ask USDA from 10 a.m. to 6 p.m. (Eastern Time) Monday through Friday. Consumers can also browse food safety messages at Ask USDA or send a question via email to MPHotline@usda.gov. For consumers that need to report a problem with a meat, poultry, or egg product, the online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at https://foodcomplaint.fsis.usda.gov/eCCF/.

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FSIS Issues Public Health Alert for Ready-to-Eat Meat Products Containing FDA-Regulated Seasoning Mix That Has Been Recalled Due to Misbranding and an Undeclared Allergen | Food Safety and Inspection Service - fsis.usda.gov
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