Honest Weight Food Co-op and the group Food & Water Watch are joining on Friday in a push to make organic, rBGH-free milk available in schools.
Katrisa Centanni, the education coordinator for Honest Weight, says in an announcement that not enough is known about the effects caused by rBGH, a synthetic growth hormone used to increase milk production in dairy cows. “The potential health risks of rBGH milk include higher cancer rates,” she said.
Centanni said many retailers and manufacturers — like Wal-Mart, Kroger, Yoplait and Starbuck’s — have responded to customer concerns by rejecting milk produced with BGH, but “the unintended consequence is that schools have become a dumping ground for milk that consumers are rejecting.”
They’re calling Friday’s event “Ice Cream for Change Day.” Anyone can come to Honest Weight that day between 10 a.m. and 5:30 p.m., learn more about rBGH-free milk, make a call to Rep. Paul Tonko’s office to urge him to let area schools purchase rBGH-free and organic milk. All who do so will be offered a reward: a free ice cream cone from Adirondack Creamery.
Adirondack Creamery Ice Cream is made from hormone-free milk and cream. Paul Nasrani, founder and CEO of Adirondack Creamery, built his business on the concept “that the closer to the cow you keep the ice cream, the better it is.”
Centanni says schools should be allowed to exercise the same choices as consumers.
If you agree, or just want to know more, stop in on Friday at Honest Weight at 484 Central Ave. Find the co-op’s Web site here.
National Grilling Month
July is designated as the month when you dim the lights in the kitchen and head for the back yard and the grill.
TOPS, the nonprofit organization which promotes healthful nutrition and supports efforts to combat obesity, offers some timely tips for keeping your goals in place while enjoying outdoor cooking.
TOPS nutrition expert Dena McDowell suggests using lean ground turkey breast (at least 93 percent fat-free) as an alternative to ground beef.
Some other tips:
— Trim the excess fat from meat before grilling to lower the fat in the end-product, as well as reduce the amount of polycyclic aromatic hydrocarbons (PAHs) that are produced.
— Get creative and grill vegetables and fruits to add more texture and flavor to the meal. Use a grill basket (found at most hardware stores) to grill slices of peppers, eggplant, zucchini, sweet potatoes, and even corn on the cob. For a sweet dessert, try grilling pineapple and papaya slices. Add a little cinnamon for increased sweetness.
— Use a marinade that contains lemon, lime juice, or vinegar. The acidic nature of these marinades will reduce the amount of advanced glycation end-products (AGEs) that are formed. AGEs can cause inflammation in the body and increase risk of chronic diseases such as cancer heart disease, diabetes, and stroke.
— Keep hot foods hot, using a meat thermometer to check the internal temperature. Keep cold foods below 40° F by keeping foods in coolers that have adequate ice.
— Cook beef to a minimum of 160° F or until the center is no longer pink and juices are clear. Cook ground poultry to 165° F and poultry parts to 180° F.
— Marinades diminish the charring of meats, which reduces the risk of developing heterocyclic amines (HCAs). These food components can increase risk of certain forms of cancer.
— Marinades that contain red wine, beer, or fruit juices (such as papaya or pineapple) will tenderize the meat and also prevent charring from taking place. This may reduce the amount of HCAs produced by an estimated 90 percent.
— Never reuse marinades that have been used for raw meat, chicken, or fish.
The following recipe from McDowell for barbecue sauce reduces the amount of salt and sugar, especially in the form of high-fructose corn syrup.
Healthy Barbecue Sauce
1 cup low-sodium ketchup
2 teaspoons chili powder
One-half cup onion, minced
1 tablespoon butter
1 tablespoon brown sugar
1 teaspoon vinegar
One-half teaspoon garlic powder
Saute onion with butter until tender. Mix all remaining ingredients with onion. Bring to a boil and then simmer for 20 minutes. Add extra chili powder or hot sauce to make a spicier version. Makes 1 1/2 cups. Find TOPS’ Web site here.
