In The News: Cooking Safety for Your Holiday Feasts


| 11/23/2010 12:55:03 PM


Tags: Lauren Holt, Cooking Safety, EWG, In The News, Holidays, Tips,

L.HoltAre you going to be spending most of the day in a kitchen over the holidays? Will you be cooking with your favorite herbs? Putting away leftovers? Eating leftovers? Whether you’re cooking for yourself, your friends or your family, the Environmental Working Group has some advice for safe food and food practices that you may want to know.

First, start with the food itself.

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Your choice of produce can affect your health.
Photo by Carol Moshier/Courtesy Flickr

http://www.flickr.com/photos/carol_moshier/3257912877/sizes/m/  

You’ve probably heard that most fruits and vegetables at the grocery store these days contain pesticides, but did you know that different foods contain different amounts of these potentially health-damaging chemicals? The EWG has a list of the top dozen most contaminated fruits and vegetables (The Dirty Dozen), and another list of those foods with much lower pesticide content (The Clean 15). (Click here to see the list.) The Dirty Dozen, which lists produce such as apples, potatoes, spinach and bell peppers, consists of foods that the EWG suggests be purchased in their organic form. If you can’t find organic produce, the Clean 15, which includes onions, sweet corn, asparagus and sweet potatoes, will be safer for you and your family in the long run. Consuming organic foods or fruits and vegetables with a merely low pesticide content could reduce the risk of abnormal brain and nervous system development in young children, hormonal disruption and cancer. For more tips about choosing pesticide-free foods, see the EWG website.

Now, cooking.

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Choose cookware without a non-stick coating to avoid toxic fumes.
Photo by poetas/Courtesy Flickr

http://www.flickr.com/photos/poetas/4432359428/sizes/o/  




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