Posts Tagged ‘Environmental Working Group’

Healthy Holiday Kitchen Tips

Posted by Colleen Kennedy on November 17th, 2011

 

The holidays are right around the corner and that means…..lots of food! If you’re doing the cooking this year, here are some tips on how to make your holiday food experience a little more healthy.Below are tips  from a great article I read on EWG’s (Environmental Working Group) website. I really enjoyed the article and just want to pass it along their tips to you.

1.  Choose Foods Low In Added Chemicals And Pollutants

Food can contain ingredients we don’t want to eat — from pesticides to hormones to artificial additives to food packaging chemicals. Some simple tips to cut the chemicals:

Buy organic when you can. I make sure fresh fruits and vegetables are on the menu, and I go organic when I can. Organic produce is grown without synthetic pesticides (I prefer my dinner without, thanks!). Organic meat and dairy products also limit your family’s exposure to growth hormones and antibiotics.

It’s OK to choose non-organic from our “Clean 15″ list of less-contaminated conventional fruits and vegetables, too. EWG’s Shopper’s Guide to Pesticides in Produce ranks popular fruits and vegetables based on the amount of pesticide residues found on them.  Check out our Shopper’s Guide to Pesticides in Produce (and get the iPhone App).

Cook with fresh foods, rather than packaged and canned, whenever you can. Food containers can leach packaging chemicals into food, including the synthetic estrogen bisphenol A that’s used to make the linings of food cans. Go for fresh food or prepared foods stored in glass containers. Pick recipes that call for fresh, not canned, foods.

When I’m planning a grocery trip, I like to check in with EWG’s Healthy Home Tip: Go organic and eat fresh foods.

2. Use Non Toxic Cookware

Using a great pan makes a huge difference when I cook. I skip the non-stick so I don’t have to breathe toxic fumes that can off-gas from non-stick pans over high heat. Non-stick cookware is in most American kitchens. Is it in yours?

For safer cooking, use cast iron, stainless steel and oven-safe glass. Yes, there are many new products on the market, but most companies won’t tell you exactly what’s in them. Even if they’re advertised as “green” or “not non-stick,” manufacturers do not have to release their safety data to the public.

If you’re ‘stuck’ with non-stick, cook safer with it. You can reduce the possibility of toxic fumes by cooking smart with any non-stick cookware you happen to own: Never heat an empty pan, don’t put it in an oven hotter than 500 degrees F and use an exhaust fan over the stove.

If you’re in the market for a new cast iron pan, purchase it through Amazon and a portion of your purchase total will go to EWG!

3. Store & Reheat Leftovers Safely

Leftovers can extend the joy of a holiday — by giving you a break from the kitchen! But be sure to avoid plastic when storing and (especially) when heating them. Here’s why — and how:

Skip plastic food storage containers if you can. The chemical additives in plastic can migrate into food and liquids. Ceramic or glass food containers (such as Pyrex) are safer. Click here to get a 10-piece Pyrex set on Amazon (and a portion of your purchase will go towards helping EWG!).

  • Don’t microwave food or drinks in plastic containers, even if they claim to be “microwave safe.” Heat can release chemicals into your food and drink. Microwave ovens heat unevenly, creating hot spots where the plastic is more likely to break down.
  • If you do use a plastic container, handle it carefully. Use it for cool liquids only; wash plastics by hand or on the top rack of the dishwasher, farther from the heating element; use a paper towel instead of plastic wrap to cover food in the microwave. Also, avoid single-use plastic as much as possible — reusing it isn’t safe (it can harbor bacteria) and tossing it out fills up landfills (and pollutes the environment).

Read more about heating and storing food safely in our Healthy Home Tip: Pick plastics carefully.

 

So get cooking! And enjoy the Holidays!

Colleen :)


12 Reasons To Eat Organic-2011′s New “Dirty Dozen” List

Posted by Colleen Kennedy on June 14th, 2011

It’s no secret that organic produce is healthier for you and the planet. But, it’s not always affordable. When trying to decide which foods you should absolutely buy organic and ones you can get away with buying conventionally consider this,  the Environmental Working Group’s (EWG)  “Dirty Dozen” and “Clean Fifteen” lists. The dirty dozen list is comprised of  fruits and vegetables with the highest pesticide residues. The clean fifteen, is just the opposite, foods with the lowest pesticide residues.

The food that makes it to  the “dirty dozen” list are foods that you should try your best to buy organic. They include, in order of highest concentration of pesticides:

1.  Apples (surprise!)

2.  Celery

3.  Strawberries

4.  Peaches

5.  Spinach

6.  Nectarines

7.  Grapes

8.  Sweet Bell Peppers

9.  Potatoes

10. Blueberries

11. Lettuce

12. Kale

The “clean fifteen” are:

1.  Onions

2.  Sweet Corn

3.  Pineapples

4.  Avocado

5.  Asparagus

6.  Sweet Peas

7.  Mangoes

8.  Eggplants

9.  Cantaloupe

10. Kiwi

11. Cabbage

12. Watermelon (although, I’ve had organic and have to say, it’s really tasty!)

13. Sweet potatoes

14. Grapefruit

15. Mushrooms

Personally, I like to buy all my fruits and veggies organically. I really think they taste better and most are grown locally so my purchase is helping to support my local farmers and I feel good about that. But it doesn’t always work out that way. Sometimes it’s just not affordable. Well, with the dirty dozen and clean fifteen lists,  you can make the safest, most affordable choices without having to sacrifice too much of your health.

And hey, if you can grow these foods yourself, more power to ya!

Happy shopping and healthy eating!