Tag: fuel

If you’re trying to eat healthy, you probably look for the “organic” label.

According to conventional wisdom, organic foods are free from artificial additives, and they’re subjected to less processing than non-organic alternatives. They’re effectively more “natural,” and therefore easier on farmland. Organic meats and dairy products result in a higher quality of life for livestock.

But that might not actually be the case.

As it turns out, “organic” is big business; in the United States alone, the market brings in more than $40 billion annually, according to the Washington Post. There’s a very strong incentive to sell organic products—and the rules surrounding the “organic” label are remarkably lax.

Here’s how the United States Department of Agriculture defines organic:

“Organic is a labeling term that indicates that the food or other agricultural product has been produced through approved methods that integrate cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity. Synthetic fertilizers, sewage sludge, irradiation, and genetic engineering may not be used.”

But companies have quickly identified loopholes that allow them to maximize production while still maintaining their organic labels. For instance, many organic producers use pesticides—in fact, because organic pesticides are typically less effective than synthetics, farmers may use a much higher concentration of pesticides on their organic crops.

For processed foods, only 95 percent of the item must come from organic sources. The remaining 5 percent can be made up of non-organic substances. That all assumes that the labeling laws are followed—in some cases, enforcement seems extremely lax.

The issues are particularly noticeable in the dairy industry.

The USDA enforces organic labeling, requiring farms to allow cows to “graze daily throughout the growing season,” feeding on grass instead of readymade feeds.

However, a Washington Post investigation found that less than 10 percent of a herd at the Aurora High Plains complex grazed at any given time.

“The requirements of the USDA National Organic Program allow for an extremely wide range of grazing practices that comply with the rule,” a spokesperson for Aurora said in response, dismissing the claim as “isolated.”

Journalists also discovered that USDA inspectors visited the complex after grazing season—when the complex wasn’t required to let cows graze. This was a violation of USDA rules, and, as the Washington Post argues, an unfair practice that hurts the small farms that actually follow the rules.

“About half of the organic milk sold in the U.S. is coming from very large factory farms that have no intention of living up to organic principles,” said Mark Kastel of the Cornucopia Institute, a nonprofit group that represents smaller organic farms.

“Thousands of small organic farmers across the United States depend on the USDA organic system working.”

Unfortunately, right now, it’s not working for small farmers or for consumers.”

This isn’t to say that consumers shouldn’t buy organic foods. The report does, however, show that the USDA system is inadequate for assessing the true quality of a dairy.

So, what’s the right way to buy organic? Consumers should do their own research and buy from smaller farms that don’t have as much of an incentive to game the system. While organic processes are important for protecting the environment, the USDA label isn’t especially useful for identifying those processes.

For more information, be sure to check out the full Washington Post report on organic dairies. It’s an interesting read—even if it is fairly frustrating to consumers.

Lavinia Kelly stopped by a gas station in Walnut Grove, California for a quick snack.

She purchased some Doritos from the Valley Oak Food and Fuel, then added some nacho cheese from a dispenser in the deli area. Within hours, she was feeling sick.

The next day, she had double vision. She went to the hospital, but was sent home; later that night, she became extremely ill, prompting a visit to the emergency room. Now, she’s struggling to recover after three weeks of intensive care.

Kelly was suffering from botulism, which she contracted from the cheese sauce.

Nine other people came down with the illness, according to state officials, who urged anyone who purchased prepared food from the gas station to seek medical treatment. State officials revoked the store’s license to sell prepared foods during their investigation.

Botulism is a toxin, and proper food preparation essentially prevents it from developing. The Centers for Disease Control and Prevention (CDC) notes that outbreaks are extremely rare, and cases are rarely fatal. Still, it’s a serious disease that can cause paralysis.

Early signs of botulism include difficulty swallowing and speaking, dry mouth, and facial weakness, according to the Mayo Clinic. This can be accompanied by blurred vision and drooping eyelids.

Eventually, the disease progresses, causing nausea, difficulty breathing, and paralysis.

Most patients report feelings of extreme fatigue. However, botulism can be difficult to diagnose due to its rarity, and in some instances, patients are sent home without effective treatments—as was the case with Lavinia kelly.

Botulism is caused by a toxin created by a bacteria, and heating food to 185 degrees Fahrenheit for more than five minutes kills the toxin. As such, food preparers can prevent contamination by following appropriate food handling guidelines.

The bacterium that causes botulism requires low oxygen environments, so the toxin is sometimes found in improperly packaged foods, especially canned foods that have been dented or pierced. Symptoms start to appear within 12-36 hours and progress rapidly.

Doctors can treat botulism cases with antitoxins. Patients also receive supportive care, which allows them to recover safely. Paralysis caused by botulism can last anywhere from two to eight weeks, but typically resolves on its own. As such, Kelly is expected to make a full recovery.

Kelly’s family has pursued litigation against the gas station that sold the infected cheese.

“Only human mistakes create the environment for botulinum toxin to form,” the family’s attorney, Bruce Clark, said to the Sacramento Bee.

“We will use the lawsuit to learn more about the source of the food product that was contaminated. The source of the food product may be unrelated to the gas station; it could be a commercially made, pre-packaged item.”

The family has set up a GoFundMe campaign to help support Lavinia. While she had medical insurance, she will be unable to work for the foreseeable future, so she’ll use any money she collects to cover expenses while she focuses on her recovery. To find out more or to donate, visit the page here.

This article was updated on Oct. 23, 2018.
Most of us live in relatively ignorant bliss when it comes to our food. We know that we shouldn’t eat from the salad bar of a seedy motel, for instance, and that we’re better off avoiding fast-food sushi.
Ultimately, however, we don’t really know what happens to our food before it’s presented to us.

Studies show that 76 million people are affected by food illness every year. Those illnesses can be caused by bacteria, viruses, molds, and even parasites—and in some cases, the symptoms are life-threatening.
Food poisoning attorney Bill Marler has seen just about everything. He has represented clients in some of the biggest food safety cases on record, and over time, his professional life has shaped his food preferences.
[pullquote align=”center”]“I have a different relationship with food because of my profession.”
—Bill Marler[/pullquote]
In early 2016, Marler compiled a list of six foods that he never eats (although, as we’ll explain shortly, he’s taken occasional liberties with one of those foods). The article quickly went viral, which didn’t surprise the attorney.
“I get asked a lot about what foods I stay away from,” Marler explains to HealthyWay. “It was one of those kind of things where I finally decided to just put them [together], and I came up with six.”
But while Marler thought that the piece would do well, he might not have anticipated its reach.

“My daughter called me and said, ‘Dad, you’re trending [online],'” he recalls. “It was the first time she actually thought I was interesting!”
We spoke with Marler to review the original list—and to find out whether he’s really serious about some of these. Then we consulted with registered dietitian nutritionist Kelsey Peoples of The Peoples Plate to get advice on alternative options that are, well, way less likely to give you food poisoning.
Like Marler, Peoples’ education and profession (she has a master’s in nutrition and food science and a background in health research and clinical nutrition) mean she knows a thing or two about what you should—and shouldn’t—be putting on your plate.

1. The first item isn’t exactly a hard one to pass up…

What’s healthier than raw sprouts? They’re a great addition to any sandwich, right?
Not quite. In the past 20 years, over 30 reported illness outbreaks resulted from sprout consumption, including numerous cases of poisoning from Salmonella and E. coli bacteria.

In 2014, 19 people were hospitalized with Salmonella poisoning from eating sprouts. Marler warns that there have been too many outbreaks to not pay attention to the risks.
The U.S. government’s consumer food safety website, Foodsafety.gov, includes this warning: “Children, the elderly, pregnant women, and persons with weakened immune systems should avoid eating raw sprouts of any kind (including alfalfa, clover, radish, and mung bean sprouts).”

Of course, the site also notes that cooking the sprouts kills the harmful bacteria, so if you prefer your bean sprouts cooked, you’ve got nothing to worry about.
Plus, sprouts are, well, kind of gross, so we don’t really mind avoiding them.

Here’s what you should eat instead…

“Fresh sprouts do add nice flavor and crunch to sandwiches and salads,” says Peoples, “but the moist environment of a bundle of sprouts is a great breeding ground for bacteria. For similar crunch with less risk, just start with a head of iceberg lettuce or cabbage and finely chop.”

For a finer, more spout-like shred on your lettuce or cabbage of choice, you could cut it up with kitchen shears or get fancy (and extra fine) with a pair of herb scissors.

2. Marler admits to cheating on this one.

This one isn’t so much about the food as the way it’s prepared.
Pre-cut fruit seems like a great idea, in theory; you get delightfully sliced pieces of perfectly ripened fruit filled with vitamins, minerals, and antioxidants.
However, in his original article, Marler wrote that he avoids pre-cut fruit “like the plague.”

As Marler wrote, the extra handling and processing increases the chances that the fruit will be contaminated. According to the Australian Institute of Food Safety, pre-cut fruit is one of the most common foods associated with foodborne illnesses.
Still, Marler admits that he doesn’t exactly avoid cut fruits “like the plague.” He was using a bit of hyperbole to get his point across.
“If I’m traveling or looking for a quick lunch, sometimes it’s just too convenient,” he says.

Here’s what you should eat instead…

Marler and People’s agree: You should try to eat whole fruits instead of anything pre-cut. Marler says it’ll help you avoid Listeria, a bacterium that can cause gastrointestinal and nervous system issues.

Why’s that? “So many fruits come with their own protective barrier—bananas, oranges, kiwi, grapefruit,” explains Peoples, “so take advantage of those whole fruits when trying to avoid contamination. If you want pre-cup options, commercially processed canned fruits are still an option, but choose varieties packed in fruit juice instead of syrups and drain out the liquid to avoid excess added sugars.”
See? Even the professionals acknowledge that you’ve got options for getting your fruit fix—without a side of food poisoning.

3. Ready for a healthy breakfast? Well…sorry in advance.

This one might be hard for some people to stomach; we can’t imagine asking for our eggs over-hard.
Though there have been recent changes to the way eggs are handled and processed, it wasn’t long ago that people were getting sick from raw eggs. Eggs cooked incorrectly can still pose some health risks. To learn what to watch for, check out the video below.

A representative of Foodsafety.gov tells HealthyWay that eggs pose a particularly significant risk to immunocompromised people, and consumers need to understand that risk before partaking.

Here’s what you should eat instead…

Peoples agrees that to minimize your risk of foodborne illness, you need to cook your eggs all the way through. She says scrambled and hard boiled eggs pose a much lower risk than any runny eggs.

She also shares that, “for some immunocompromised individuals, the safest option may be to try pasteurized liquid eggs, egg whites, or egg beater alternatives. Whites and beaters are also incredibly low in cholesterol, which is a benefit for those with any history of cardiovascular disease.”

4. This food trend might seem healthy, but that’s not the case.

Pasteurization removes some of the nutrients in juice and milk and that doesn’t bode well with the super health-conscious crowd. As a result, raw milk and juices have become more popular over the past few years, despite warnings from the U.S. Food and Drug Administration (FDA).

Marler argues that there’s no benefit compelling enough to minimize the risks involved with these drinks. Since pasteurization is an important safety procedure that eliminates harmful parasites, bacteria, and viruses from beverages, it would be irresponsible to risk possible infection for a couple of extra nutrients.
Of course, his opinion is informed by his casework. In 1996, Marler fought for several children against the popular beverage company Odwalla. One client developed a serious affliction called hemolytic uremic syndrome (HUS) from drinking unpasteurized apple juice. HUS is caused by E. coli and is linked to anemia and kidney failure.

Ultimately, Odwalla was held responsible and had to pay a $1.5 million fine and another $12 million to the victims.

Here’s what you should drink instead…

“Although a fresh farm-made juice may sound delicious, it just isn’t worth the risk,” says peoples. “I always recommend choosing pasteurized products.”
She also shares this word of caution, which is especially important in light of the raw, unpasteurized juice = a healthy pour misconception:

Even 100 percent fresh fruit juice is an incredibly high source of sugar … an eight-ounce glass has as many grams of carbohydrates as two pieces of bread. I highly recommend diluting it with water to avoid blood sugar spikes, or better yet, choose fresh whole fruit instead.

5. We’ve got bad news for meat eaters.

Although something of a delicacy, rare steak (and other kinds of beef) carry with them a host of potential foodborne pathogens, including Listeria, Salmonella, and E. coli. Marler recommends steering clear of meat that is cooked rare.
He suggests that steak should only be consumed if it’s medium-well or well done, which should kill the harmful bacteria.

It may not be the most delicious way to eat a steak, but Marler says the risks outweigh the rewards. The FDA cautions that red meat needs to be cooked to 145 degrees Fahrenheit (160 degrees for ground meats) in order to be safe.
Ground meat products (like hamburgers and meatloaf) need to be cooked even more thoroughly since bacteria that sit on the surface of the meat are often ground into it.
Still, we had to ask: Does he really order all of his steaks well done? Yes, although he recalled one meal in which a restaurant confused his order with his colleague’s.

“They switched the order, and I quickly looked at his steak and my steak and realized it,” Marler recalls. “We had to switch them back.”

Here’s what you should eat instead…

“If you can’t imagine eating a well-done beef burger, why not try an alternative version?” asks Peoples.
“Chicken and turkey burgers can be juicy and flavorful while being much leaner than most beef burgers, which is a perk for anyone looking to minimize their saturated fat intake. Vegetarian and vegan options are a fantastic way to get extra nutrients,” she says.

“Try grilling a portobello mushroom as your patty, buy a more traditional ‘veggie burger’ made from a blend of vegetables and whole grains, or opt for one of the newest commercial faux meat options like The Better Burger, which is being praised as the most meat-like vegetarian burger ever invented.”
You’ll have something to put on your bun, and you can top it with your condiments of choice rather than worry about a stomach bug tomorrow.

6. But Marler received the most complaints for this final item.

Most people know that oysters are not the cleanest food available, but often people don’t realize why. Oysters filter feed, which means they eat (and hold on to) everything that’s in the water—and we mean everything.

When you eat raw oysters, you ingest their bacteria (somewhat obviously). Marler says that he has seen many more issues with the consumption of raw oysters over the last five years as compared to 20 years ago, and he believes that warmer water temperatures are to blame.
Why? Well, higher water temperatures mean more microbial growth, which means more cases of foodborne illness. In order for an oyster to be safe from bacteria and viruses, it must be cooked thoroughly. That reduces the risk of an illness but doesn’t eliminate it altogether.
https://twitter.com/EmperorGunter/status/997516553859059712
“We’re starting to see more cases [involving oysters],” Marler says, noting that, despite the pushback from his friends on the East Coast, he wouldn’t take the mollusks off of his list.

Here’s what you should eat instead…

There’s something très chic about knocking back oysters in good company, but Peoples says “any raw shellfish comes with a higher risk of foodborne illness.”
So what’s a gourmand to do? People’s suggestions: “Cooked alternatives like shrimp cocktail, crab cocktail, or baked clams are just as glamorous with far lower risk.”

And don’t forget that fried oysters are fair game. BRB—we’re headed to Sir Cricket’s for the best fried oysters on the cape (of Cod)—and Marler better not try to stop us!

So, would Marler make any changes to this list?

Nope. He says that while he’s seen contamination with specific brands, he doesn’t think he’d make any additions.
“There’ve been lots of outbreaks linked to, for example, soy nut butter,” Marler says. “But [the list] includes things that, historically, in my experience, have been much more risky. They involve products that don’t have a ‘kill’ step—they’re not cooked.”

He also says that while he’s fairly strict about his own diet, he doesn’t ask his friends to order differently at restaurants.
“Most people know what I do, and they either don’t care or they change their order,” Marler says with a laugh. “I have a different relationship with food because of my profession.”

Everything you know about cooking is wrong.
Well, okay, not quite everything. If you think you need to preheat the oven before popping in the turkey, and that exact measurements are crucial when it comes to baking, you’re absolutely right. But there are plenty of persistent kitchen myths out there, and chances are you’re falling for at least one of them.
We’re here to debunk these food prep mistakes and take your culinary skills to the next level. If you’ve heard any of these common misconceptions, it’s time to rethink your next big meal.

1. Milk makes scrambled eggs softer.

Scrambled eggs truly aren’t that hard to make, and they only require a few simple ingredients. But if you’ve been adding milk or cream to yours, you’re doing it wrong. Extra dairy can make your eggs thinner before cooking, which can then make it easier for them to get overcooked, since you’ll have to keep them over heat longer to let the mixture set.

If anything, just add some butter to your eggs or mix in a little sour cream when they’re almost done cooking. Kitchen Conservatory’s Chef Anne Cori suggests adding heavy cream when the eggs are almost cooked for a richer, fuller flavor.

2. Flip steaks frequently for even cooking.

Steak aficionados have been debating this one for ages. In one camp, you have the single-flippers. They believe you should put a steak on the grill and leave it alone until you’re ready to flip, because this method will help the meat develop a good sear.
However, in recent years, the multiple-flippers are gaining traction. They say you can still achieve the perfect steak even if you flip it more than once. They say the multiple flips will help cook the meat more evenly, too.

Annette Zito, cookbook author and creator of the recipe site KitchAnnette, comes down squarely on the side of the single flip. Cori agrees. You don’t need to fret over your meal on the grill, they say, both firmly of the opinion that the best steaks are only flipped once.
“Let the steaks cook on one side for the desired/necessary time, flip them, and let them cook until they are at your preferred doneness,” Zito counsels.

3. Oil makes boiling pasta less sticky.

Pasta is a meal that most everyone enjoys, but things can literally get a bit sticky, literally, during the preparation. To combat a mop of noodles, many people add oil to the pot, but it turns out that’s a big mistake as far as flavor goes. The video below explains why:

4. Peppers’ heat lies in the seeds.

Many recipes that call for hot peppers suggest you can lower the dish’s heat level by removing the pepper seeds. However, the seeds actually contain very small amounts of capsaicin, the substance that gives peppers their heat.
The highest concentrations are found in the membranes of the peppers.

“The pith—or white inner fibers—that have all the heat,” says Zito.
The seeds themselves aren’t hot, but they’re often coated in capsaicin because they sit within the membrane. If you really want to dial back the heat, remove the seeds and the pith before adding peppers to your dish.

5. Steel-cut oats reign supreme.

At some point around 2010, steel-cut oats emerged as something of a fad food, at least in the neighborhood surrounding the offices of Mother Jones magazine in San Francisco. Rolled oats just seemed so basic. But are the slow-cooked variety of oats really all that different from their rolled cousins?

While steel-cut oats have a slightly lower glycemic index number, the only difference between the two products is how they’re processed. That’s right; steel-cut oats are just rolled oats in a different shape.
The name rolled oats is pretty accurate, as they’re just oats rolled flat, whereas steel-cut oats are chopped oat kernels. It’s ultimately up to your taste buds which you like better, but, for our money, rolled oats win in every category—they take less time to cook, they’re creamier and softer, and they’re usually cheaper.

6. You can soften butter in the microwave.

What do you do when you forget to take the butter out of the fridge so it can soften before you add it to your baking dish? The quick and obvious solution is the microwave, but softening butter in the microwave could actually be messing up your recipes.

When butter gets to a certain temperature, it doesn’t cream as well as it should.
“Never [microwave butter] as you might break the emulsion,” explains Cori. A microwave won’t heat the butter evenly, and this will affect the way it holds up in a recipe.
It’s always best to simply remember to set your butter out for a recipe before hand. But if you’re in a pinch, follow this video’s easy tip for usable butter.

Alternatively, you can pound the butter into a thin sheet or use a warm water bath to soften the butter needed.

7. You can skip searing meat for stew.

Most stew recipes call for you to brown the meat before adding any other ingredients, but not all at-home chefs understand why this step is so important.

If you’ve ever been told to skip this step, forget that advice—it actually adds a ton of flavor to the dish that you can’t try to fake by adding other ingredients.
“Not only does it add flavor to sear before, if you don’t, then you’ll have steamed chunks that will not be appetizing,” says Zito.

8. Sandwich bread makes good French toast.

Ultimately, you can make French toast however you’d like, and if all you have is white sandwich bread, it might end up satisfying your craving. This is pretty much the worst bread to use for French toast, however, because it’s too “fresh” and soft.

The point of French toast is to use up old stale bread that you have around because it soaks up the egg mixture, making it soft again. Using bread that’s already soft will just result in a mushy mess, even if it has a good flavor.
Zito says that “stale or dried bread (you can do a low-and-slow 10 minutes in the oven to keep the bread’s flavor which gets lost with stale) will be better to absorb the egg mixture and not fall apart.”

9. You can make guac ahead of time.

Guacamole doesn’t take a ton of time to make, but it can be tempting to prepare anything ahead of time when you’re trying to get ready for an event. Guacamole should never be one of those things, though, because all the lime juice in the world won’t stop the avocado from slowly oxidizing.

If you must make it ahead of time, invest in a good, air-tight container, and pack the guacamole in as tight as possible (so as little air as possible remains between the dip and the lid.) You can also cover the top with a little bit of lemon juice and press cling-wrap to it, again keeping any air from reacting with the avocados.

10. Marinades tenderize meat.

Cooks use marinades to infuse flavor into their meat before cooking, but some also believe it can make the meat more tender. This really isn’t true, though, as most marinades will not sink into a piece of meat deep enough to have that much of an effect on the texture.

“Marinades are for flavor,” Cori explains. “The only marinades that tenderize are marinades that use yogurt or papaya.”
Your best chance at getting the tenderest piece of meat is to cut it correctly before you serve it, or to slow cook it so all of the connective tissues break down.

11. Cooked pasta should be rinsed.

Those who rinse their pasta after cooking typically do so because they either don’t want it to get any softer or because they’re using it for a cold pasta dish. Regardless of the reason, it’s not a good idea no matter how you’re using it.

It may not actually cool down the pasta as quickly as you’d think it would, and it also removes much of the starch on the outside of the pasta. Whether you’re using it hot or cold, this means that your sauce isn’t going to stick to the pasta and the dish might not taste as good.

12. Cooking produce removes nutrition.

Common wisdom holds that eating raw fruits and vegetables is the best way to consume produce, because cooking removes all of the nutrients.
However, the reality is a whole lot more complex than that. While various cooking methods may change a vegetable’s nutrient profile in various ways, not all of the changes are losses. Some nutrients, such as lycopene, become more available in cooked produce. Others, such as C and B vitamins, tend to degrade with the cooking process.

Ultimately, though, the only healthy vegetable is one that you’re willing to eat. Maybe it’s time to worry less about how we prepare our fruits and vegetables and more about how to get them into our diets.

It’s not easy to prepare gourmet, world-class meals.

If it were, everyone would do it, and we wouldn’t need so many celebrity chefs. 

The fact is that a lot of people make the same mistakes over and over. These common errors might just make your time in the kitchen a little less enjoyable. They might even ruin your entire cooking project.

If you love to cook, pay attention. Here are some things that most people get wrong.

1. Cooking Cold Meat

Meat that goes straight from the refrigerator to the frying pan has a hard time cooking evenly. Some parts stay colder and take longer to get up to the right temperature.

The solution is to leave meat out at room temperature for a half-hour or so before cooking it. When the meat is a consistent temperature all the way through, it will cook more evenly, which means it’ll taste better, too.

2. Using the Wrong Knife

We all know people who chop their vegetables with a bread knife. The serrated edge might be attractive when you have to get through a dense, woody sweet potato.

A better solution is to invest in quality knives, though. Keep your blades sharp. And when it’s time to dice the onions, don’t reach for the bread knife. That task is better handled by a nice sharp chef’s knife.

3. Sautéing Wet Vegetables

The secret to a great stir fry is to let your veggies dry before throwing them in the pan. If they’re covered in excess water, they’ll steam rather than actually sautéing. That means they’ll be limp and mushy, and they’ll lack that tasty brown coating that you get from a proper stir fry.

It’s especially important to let greens dry out thoroughly before cooking them. There’s nothing worse than soggy, limp greens. After you rinse them, let them dry in a colander or spread them out on a kitchen towel and roll it up to remove excess moisture.

4. Cutting Meat Too Soon After It Finishes Cooking

That steak may look appetizing right out of the pan, but don’t start carving it immediately.

Chefs recommend letting meat sit out for a few minutes after the cooking process is complete. It all has to do with moisture. When a slab of meat cooks, all of its juices migrate toward the center of the cut.

As the temperature of the meat slowly returns to normal, the juices distribute themselves evenly across the entire piece of meat. That means every bite will be moist, tender, and delicious.

How long you should wait depends on how much meat you’re dealing with. A single serving, like a steak or a chicken breast, probably only needs about 5 minutes to get its juices flowing. For larger cuts, such as a whole chicken, duck, turkey, or turducken, you’ll probably want to let the meal rest for half an hour before you start carving. Hey, that’s what appetizers are for!

5. Using Extra Virgin Olive Oil for Everything

Extra virgin olive oil (or EVOO if you’re Rachael Ray) has become something of a celebrity in its own right. Doctors tout its health benefits. Chefs love the flavor.

But the fact is that although olive oil might be great in salad dressing, it actually makes a pretty poor cooking oil. That’s because olive oil has a relatively low smoke point, which means that it starts to burn and smoke at temperatures commonly used to pan fry a meal.

If you want an oil to cook with, choose something with a higher smoke point, such as grapeseed or sunflower oil. For deep frying, go with a less expensive option such as vegetable, corn, or peanut oil.

We’re not saying you shouldn’t keep a bottle of high-quality extra virgin olive oil in your kitchen. You should. It’s the go-to oil for salad dressings, marinades, and sautéing. Just don’t expect it to do everything itself.

6. Cutting Meat With the Grain

You might have noticed that meat has its own “grain.” The proteins and tissues simply grow that way naturally.

Some folks are tempted to cut along with this grain, figuring that it must be there for a reason. That’s a mistake.

When you cut against the grain of a slice of meat, those proteins don’t bind together so much, resulting in a nice, tender cut. Grain-cut meat tends to get tough and chewy.

7. Flipping Meat Too Much

Generally, the less you flip a frying piece of food over in the pan, the better it will turn out. The next time you make a steak or a burger, resist the impulse to flip it over every other minute.

Instead, let one side cook until it gets the sear you’re looking for. Then flip it. If you only flip your burgers once throughout the whole cooking process, all the better. That just means you’re getting it right.

8. Oversalting

We’re definitely guilty of this one. You want your meals to be flavorful, and the simplest way to add more flavor to a piece of food is to up the salt content.

Unfortunately, while this does add a lot of flavor, it’s not that good of a flavor. With salt, less is more. Just remember: You can always add more seasoning if you find that you were a little light on your first try. It’s a much harder thing to get flavoring out of a piece of food that’s already been salted to kingdom come.

9. Boiling Pasta Without Enough Water

Here’s the spaghetti hack you’ve been waiting for. The more water you put in the pot, the less sticky your noodles will be.

Experts recommend that you boil a pound of pasta in at least 5 quarts of water. That’s a little over a gallon! We hope you have a big stock pot in your pantry.

10. Putting the Garlic in Too Soon

A few cloves of diced garlic can improve pretty much any savory dish. Don’t make the mistake of adding it too early, though. Garlic burns easily. When it burns, it develops an unpleasant bitter taste.

If you want to avoid burning the garlic, you can’t cook it very long. If you sauté both onions and garlic in the same pan, put in the onions first. Only after everything else is close to done should you add the garlic.

11. Substituting Dry Herbs for Fresh Herbs in a 1:1 Ratio

We understand; you don’t always have a fresh sprig of thyme lying around. That’s what dried herbs are for. But if you’re following a recipe that calls for a teaspoon of fresh herbs, don’t substitute a whole teaspoon of dried herbs. The dried stuff is much more potent.

To safely substitute dried herbs for fresh ones, only use about one-third of the amount specified by the recipe.

12. Forgetting to Taste Your Own Dishes

This one may seem obvious, but when you’re following a complex recipe and you’ve got four pots on the burners, it can be easy to forget.

Taste your meals frequently. Taste them before you add seasoning. Taste them after the salt goes in. Most importantly, taste them just before you go to serve them to friends and family. If something needs a little tweak, you want to find that out before people dig in.

13. Not Leaving Enough Empty Space in the Pan

Pans aren’t designed to be completely filled with food. The problem is that when the entire surface of the pan is filled, the food itself traps moisture. That leads to steam. Steam leads to soft, limp food without a satisfying seared surface.

Leave a little extra space in the pan next time you fry something. You’ll be amazed at the difference it will make!

Competition in the production of food is huge in the United States. Farmers and manufacturers need to do things fast and cheap in order to make a profit. Unfortunately, fast and cheap doesn’t necessarily equate to healthy for humans, because harmful chemicals are often used to increase profit margins.

We consumers don’t know half of the toxic substances being put in our food and have to rely on the government to protect us. Sadly, the U.S. is doing a poor job of it.
Why is this? Basically, because Europe (and many other countries in the world) have higher standards than we do. They follow something called the “precautionary principle,” which means when substantial evidence of danger to human health is shown, then protective measures are taken—even if there’s uncertainty. The U.S. only takes protective measures when there’s a heap of evidence.

Feeling nervous? There’s no reason to be too concerned. Although some of these products and chemicals are banned in other countries, most of them technically pose extremely small risks, if any at all. The safest route is to rely on scientific, factual research published in reputable journals—and stay up to date on any new developments that may affect your diet. More research may reveal these products as actual dangers to the American consumer, but it just might clear them for worldwide usage, too. Here are a few additives to keep an eye on.

Artificial Food Dyes

What it is: Food coloring made from petroleum or crude oil
What it does: Makes your food look pretty! Studies show that people prefer the taste of their food to match the color. Enter food dye. The artificial type is cheaper than the natural variety and lasts much longer.

Why it’s bad for you: Although food dye is typically associated with cancer and tumor growth in adults, a clear link hasn’t been established. However, a report published in Environmental Health Perspectives pointed out a few concerning missteps in the risk assessments of food dyes. The research conducted on rats did not consider any in-utero exposure and only lasted two years, which is concerning when most cancers emerge in the third year of the rodent’s life.
That being said, the biggest controversies surround kids. Studies show that artificial dyes are lightly to hyperactivity in children, allergic reactions, lack of concentration, and poor judgment.
Where you find it: Sodas, juices, candy bars, processed snacks, cereals, candy—basically anything that looks bright and colored

What you can do about it: Check out the natural dyes that are popping up in foods in stores like Trader Joe’s and Whole Foods. They use natural ingredients like beets and turmeric to color your food. They cost a little more but are worth the price! You can also find recipes online to create your own all-natural dyes from ingredients in your kitchen.

Olestra

What it is: A type of sucrose polyester blend made from ingredients found in foods like vegetable oil and sugar
What it does: Makes your food less fattening, but still great tasting. It has the properties of fat but contributes no fat, no calories, no trans fat, and no cholesterol.

Why it’s bad for you: Although long thought of as a cause of major gastrointestinal side effects, including intense diarrhea, few studies found any significant impact on the gastrointestinal system. However, studies show that rats that consumed Olestra in combination with real fats not only didn’t lose weight, they actually gained it. Studies show that it also may interfere with vitamin absorption.
Where you find it: Snack items like chips and nachos

What’s being done about it: The only thing that you can do is avoid products made with this. The U.S Food and Drug Administration (FDA) continues to allow it on the market despite objections from organizations like the Center For Science in the Public Interest.

Ractopamine

What it is: A drug known as a phenethanolamine.
What it does: Causes increased muscle protein growth in animals while decreasing fat. The animals given ractopamine can gain lean body mass while eating less. The result is a better quality product that costs less.

Why it’s bad for you: Although researchers don’t know exactly how bad the effects of this drug are for humans, the initial testing has not been good. Some claim it causes asthma and headaches, but the singular human trial conducted by the European Food Safety Authority was stopped after one of the subjects experienced a racing heart rate. Further testing needs to be done on the secondary effects on the form and function of the human liver, kidney, and thyroid. The trace amounts that remain in the meat are technically recognized as safe, though.
Where you find it: A large percentage of U.S. pork and beef products

What you can do about it: Make sure to look at labels. Try to buy organic pork and beef products or look at the packaging of conventional meat for a “ractopamine-free” label.

Potassium Bromate

What it is: A chemical oxidizing agent used in baking bread
What it does: Allows flour to rise more quickly than the old-fashioned way of keeping it in the open air. It strengthens the dough and also makes it fluffier and whiter.

Why it’s bad for you: Studies have shown that it can cause cancer of the thyroid, kidneys, and other parts of the body. It’s also been shown to damage genetic material in the liver and intestines, potentially causing harm to DNA strands and chromosomes (which can lead to chronic illness).
Where you find it: Bread, fast food buns, pizza crust, crackers

What you should do about it: In 1991, the FDA urged bakers to voluntarily stop using potassium bromate, but because it’s still technically legal to use in the U.S., you must be aware and read the ingredient list to avoid products that contain it.

Brominated Vegetable Oil

What it is: Vegetable oil derived from corn or soy that is treated with bromine
What it does: It binds to the flavorings and colorings of food and drinks and keeps them from separating from the product—thus maintaining a uniform taste and look throughout.

Why it’s bad for you: Although generally recognized as safe, the buildup of bromide in the body could cause memory loss and problems with the nervous system.
Where you find it: Most often in sodas (especially citrus flavored), pesticides, baked goods, and sports drinks. Thankfully, Coke and Pepsi agreed to drop it from all of their products.

What you should do about it: Avoid this product at all costs. Be vigilant about reading product labeling.

Synthetic Growth Hormones rBGH and rBST

What it is: Genetically engineered hormone meant to mimic the the protein hormone made in the pituitary gland of animals
What it does: Increases milk production in cows

Why it’s bad for you: Studies have found that dairy products containing synthetic hormones can contribute to various types of cancer, diabetes, obesity, and tumors.
Of course, these are still preliminary studies. The concern is that treated cows’ milk contains higher levels of the hormone IGF-1. Milk drinkers have higher levels of this hormone in their body than non-milk drinkers. While this is a point of interest, the American Cancer Society summed up the issue on their page about rBGH: “At this time, it is not clear that drinking milk, produced with or without rBGH treatment, increases blood IGF-1 levels into a range that might be of concern regarding cancer risk or other health effects.”
Where you find it: Conventional dairy products

What you should do about it: Choose organic dairy products or read the label and make sure the conventional ones contain no growth hormones.

BHA and BHT

What it is: Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are synthetic antioxidants.
What it does: It’s mostly used as a preservative to keep food from going bad and to keep it from oxidizing—which can affect the color, smell, and sometimes the nutritional content of food.

Why it’s bad for you: Studies have shown that in high doses both BHA and BHT can cause cancer in the forestomachs of rats and mice. In low doses, however, the product seems to be safe. Given that humans don’t have forestomachs, it’s unclear whether the cancer would extend to other parts of the human body.
Where you find it: Potato chips, butter, cereal, instant mashed potatoes, baked goods, dry beverage and dessert mixes, and chewing gum.

What you should do about it: Because studies of the health effects of consuming these preservatives in unclear, we suggest that you limit how much you consume. Try to opt for choices that have no preservatives or use Vitamin E, instead.

We’re all for Americans not screaming about their inherent superiority, but equally misguided are wide-eyed speculations that Not Americans do everything better, and if only we could do things their way, we might finally lead perfect lives full of bliss.

What it amounts to is the cultural equivalent of benevolent sexism, “myths of the noble poor generated by the middle class,” or Philip Larkin’s notion that the pill [link to birth control pill article] was the end-all, be-all of sexual liberation—that is, ideas that are appealing, but ultimately false. No people are perfect. No place is Utopia.

Still, the idealizing continues, all while glossing over certain facts that don’t fit the appropriate narratives. One recent example of this came a couple of years ago, when pictures that were supposed to depict school lunches from around the world went viral, setting social media alight with criticism for the United States’ comparatively blah fare. Of course, that wasn’t the whole story—it never is—so here are lunches from eight different countries, explored:

Greece

“Children in Greece have baked chicken with orzo, stuffed grape leaves, cucumber and tomato salad, yoghurt with pomegranate seeds and oranges,” gushes a 2015 Daily Mail article shared nearly 9,000 times, dramatically (how else?) titled, “The school lunches that shame America: Photos reveal just how meager US students’ meals are compared to even the most cash-strapped of nations.”

When I visited debt-riddled Greece in April 2012, there were marchers protesting austerity cuts, and a retired pharmacist, in a state of economic desperation, took his own life outside the Greek parliament in Athens.

As food policy and children’s advocate Bettina Elias Siegel points out in a post titled “Why I’m Fed Up With Those Photos of ‘School Lunches Around the World'” that appears on her blog, The Lunch Tray: “According to a 2013 New York Times piece—notably entitled ‘More Children in Greece Are Going Hungry’—Greek schools actually ‘do not offer subsidized cafeteria lunches. Students bring their own food or buy items from a canteen. The cost has become insurmountable for some families with little or no income.’

“So I’m not sure who’s getting the lunch above, replete with fresh pomegranate seeds and just-picked citrus. But I do know that while Greek school kids were reportedly going hungry in 2013, over 20 million economically distressed kids in this country were being fed nutritious, federally subsidized meals every single school day.”

Spain

Indeed, when I taught English in a Madrid elementary school, students weren’t eating school lunches. They only had midday snacks (usually small things like cookies, juice, or fruit, but sometimes a more substantial bocadillo) brought from home that would tide them over until la comida, most Spaniards’ largest meal, which they’d have with family after the school day had finished.

But, according to the Daily Mail’s article: “Children in Spain start their meal with cold tomato soup, gazpacho, served with shrimp and brown rice. This is served with a seeded roll, peppers with red cabbage and half an orange for dessert.”

Really, Daily Mail? All of them? Are you sure about that? Last I checked, Spain was in a pretty deep economic crisis as well, which was exactly why people like me were being recruited there to teach English and help Spanish citizens become more marketable in other parts of the world. And in 2012, The Telegraph reported that Spanish parents were being charged a three-euro fee for sending their kids with packed lunches (a charge they deemed, understandably, “barbaric”).

But sure, who knows? Maybe five years later, all of the schoolchildren are being served shrimp for lunch on the government’s tab.

France

Is there anyone Americans love to romanticize more than the French? Specifically, we love to fetishize French women and then spin that fetish into a book, like Bringing up Bébé: One American Mother Discovers the Wisdom of French Parenting.

We love consuming French wisdom almost as much as French butter! Like, for example, that of internationally best-selling author Mireille Guiliano, who brought us “French Women Don’t Get Fat.” Unfortunately, these narratives can gloss over some of the more sinister implications of uniformly thin women and perfectly behaved little ones, such as women shamed into stricter eating habits and abusive parenting tactics.

But if there’s one stereotype that is difficult to argue—and whose merit seems unequivocally intact—it’s the superiority of French food, both in taste and quality. Although students may not be eating exactly what’s described in Daily Mail as the typical French school lunch (“a juicy steak and a hunk of brie”), they are almost certainly eating better than American students.

“French school meals are superior to ours–quelle suprise!,” writes Siegel. “According to [one] report, the amount spent on the food in French school meals can exceed two dollars—twice what American districts are left with after overhead.”

Then again, even French kids aren’t above the occasional lunch of chicken nuggets.

U.S.A.

Ah, dear, shamed Land of Liberty, home of freedom and fries. Our eating habits are the source of much derision from Americans and non-Americans alike, and with continued health concerns over increasing obesity despite our best efforts to stop putting on pounds, some concern is in order.

Perhaps, counterintuitively, our last hope is the fat acceptance movement, like the unexpected answer to a riddle? As Fran Hayden writes in The Independent, “Negativity begets negativity. …Fat acceptance does not encourage people to be unhealthy: fat acceptance gives people the opportunity to cast off those constant negative jibes. It offers a space where fat people are allowed to be comfortable with their bodies, and to work from there–whether that means maintaining the same shape or changing it.”

One thing is clear: The kidlets have not been pleased with former FLOTUS Michelle Obama’s efforts to put our country on the healthy track. As BuzzFeed News reports, “The USDA guidelines implemented over the last few years include limits on calories, fat, sugar, and sodium for all food and drinks sold during the school day for 100,000 schools across the country.”

The result? Some students went to social media to express their distaste, posting photos of their lunches with the hashtag #thanksMichelleObama.

It was this phenomenon that provided the perfect frame for the Daily Mail and all the other outlets who recycled the narrative that American school lunches were exceptionally grim. But of course, not all American school lunches are drab and terrible. As with all the other countries, what’s served varies from school to school.

South Korea

The company responsible for the international-school-lunches photo essay that went viral is Sweetgreen, a chain of mostly East Coast health-food eateries. And as Mother Jones confirms, “those sumptuous photos don’t depict actual meals being served in actual schools—but, rather, staged shots that oversimplify a complex topic. As it turns out, Sweetgreen…produced the photos, but didn’t make that clear on its Tumblr.”

That said, it looks like their depiction of South Korea’s lunches was pretty spot on.
The produced lunch features milky fish soup, stir fried rice with tofu, broccoli, peppers, and kimchi.

Travel blogger Natasha Gabrielle wrote last year about her experiences with school lunches while teaching in South Korea. She tells the Huffington Post: “There are a few things about Korean school lunches that tend to stay the same—there is usually a soup and rice served with each meal. In addition to this, there is quite a variety with the types of foods that are served. In many Korean meals, banchan, or side dishes, are served. This may be kimchi, radishes, or a mixture of vegetables.”

Finland

You can sign me up for the Finnish model of school-lunch noms. Sweetgreen’s interpretation of their school lunch is bright and beautiful—a veggie-rich display including pea soup, carrots, beetroot salad, a crusty roll, and a crepe topped with berries—and seems to hit the mark.

Finland earned the No. 1 spot on Tabelog’s list of “Best 10 School Lunches From Around The World.” The article, published in 2016, says:

“According to regulation, school meals must be ‘tasty, colorful, and well-balanced.’ Serving portions are also specified, with vegetables covering ½ of each child’s plate, protein taking up one ¼ of the plate, and starch filling up the last ¼ of the plate. Meals are provided free of cost to all children, regardless of family income or status.”

One 2017 Food Republic article even raises the question of whether the country’s school lunches might be partially responsible for its students’ testing abilities, which are among the best in the world.

Brazil

Sweetgreen’s staged Brazilian lunch contains rice and black beans, baked plantain, pork with peppers and cilantro, green salad, and a seeded roll. While we’re not sure how close this gets to the majority of Brazilian lunches, the country does appear to have their school-lunch s*** together.

Apparently, Brazil’s school meal program is also serving to help the country’s small farmers. In 2009, a law was passed that required cities to spend at least 30 percent of their school meal budget on local farmers’ produce.

The country comes in at No. 7 on Tabelog’s “Best 10 School Lunches From Around The World” list. Tabelog reports:

“Meals are considered to be compulsory for all students, and lunch times are treated as part of the student’s curriculum. While meals are not usually complicated or fancy, they are generally healthy and well planned. Staples are largely composed of rice and beans, cooked in many different ways. Fresh vegetables are always served alongside. Meat is locally sourced, but not offered at every meal.”

United Kingdom

This might come as a surprise to those used to ingesting the stereotypes about flavorless, unimaginative, and pallid English food—or anyone who associates the U.K. with boiled potatoes and sausages—but the United Kingdom earned the No. 10 spot on Tabelog’s “Best 10 School Lunches From Around The World” list.

Sweetgreen doesn’t offer their version of U.K. school-lunch fare, but Daily Mail offers up a picture of a kid holding a tray “sadly lacking in fresh vegetables, featuring a baked potato, sausage and beans from a tin, and a half corn on the cob with a melon slice to follow.”

But that may be an unfair representation. According to Tabelog:

“The push for healthier school lunch in the UK really began in earnest after celebrity chef Jamie Oliver decided to create a television program he called Jamie’s School Dinners. At the time most food served in UK school was deep fried and rather unhealthy. Items such as pizza, chicken nuggets, and deep fried chips were common. The TV show brought the issue to the forefront of the public mind, and families began to push for healthier options. The push continues, and schools are working hard to provide their students with high quality meals.”

Nutty as it sounds, maybe what Americans need to remedy their fraught relationship with food is another reality television show. But that’s probably not the answer.

We all know the basic diet no-nos for our kids: no corn syrup, less sugar, fewer chicken nuggets. You might be surprised to hear that there are a lot more of them out there, and you could be giving them to your kids every day.

Every parent wants to give their child the best they can, and that’s especially true when it comes to food. Did you know, however, that even the most conscious of parents could be exposing their children to toxic substances each and every day? Here are some of the harmful materials you could be giving your children without even knowing it.

Arsenic

Most people probably hear about arsenic on some of their favorite crime shows, whether true or fictional, but it’s something you could actually be feeding to your own children. The inorganic, more toxic form of arsenic is present in rice in pretty high levels because it leaches from the soil into the water rice grows in. Large amounts can eventually begin to affect children’s learning abilities, which is important to be aware of when you consider how many foods made for young children are made from rice.

The Solution?

Thankfully, the FDA has set limits for the amount of arsenic that can be present in rice-based products for children, such as rice cereal. For most parents, though, any amount of arsenic sounds like too much. Try feeding your children different types of grains or give them yogurt, avocados, cooked vegetables, or soft fruits in place of rice-based snacks.

Pesticides

We all know that pesticides are typically used for growing fresh produce, but many people probably believe that a quick rinse of water can get it off. However, many pesticides can actually penetrate the produce itself and make their way into your kids’ bellies no matter how much you wash them.

One particularly toxic pesticide, chlorpyrifos, is present on many fruits that young children eat often. “The testing that’s been done for residue finds it on apples, berries, melon (even on the inside), oranges, bananas—the kinds of fruits that are on the table for children,” says National Resources Defense Council (NRDC) senior scientist Miriam Rotkin-Ellman.

The Solution?

Though organic produce isn’t necessarily pesticide-free, organic farmers are only authorized to use pesticides that are plant- or mineral-based, or those that will naturally break down quickly.

For the safest produce, try to buy organic when you can and make you sure wash your produce thoroughly no matter what.

Antibiotics

Even though they’re only prescribed by doctors when absolutely necessary, many people are consuming antibiotics each and every day, maybe without even realizing it. Much of the meat we consume today contains antibiotics—growth hormones, too—given to animals as they grow to combat the growth of bacteria that can occur due to unsavory factory farming practices.

For farmers, it’s a good deal—with antibiotics they can pack more animals into smaller spaces without worrying about the spread of disease, and they can produce larger animals in a much shorter span of time with growth hormones. However, these substances remain in our meat even after it has hit our tables and can cause many different issues such as antibiotic resistance, cancer, and early puberty.

The Solution?

It’s not something that’s always possible for everyone, but families should definitely try to buy organic meats when they can. Grass-fed beef and dairy products are great choices, too—studies show that grass-fed beef actually contains more calcium, vitamins, and minerals than grain-fed.

If either of these options don’t fit into your budget, just look for labels that certify the meat is antibiotic- and growth hormone-free.

Processed Meats

Aside from the fact that processed meats are pretty much bound to contain antibiotic- and hormone-laced meats, they generally contain a slew of other things that are just plain bad for you.

Among meat that might come from questionable parts of various animals, things like hot dogs can also contain nitrites or nitrates, corn syrup, and “flavor.” Unfortunately, kids are the ones who end up eating things like this most often, and they can suffer because of it, too.

A study by the World Health Organization actually shows that eating a little less than two ounces of processed meat a day can increase the risk of developing colorectal cancer by up to 18 percent.

The Solution?

The obvious answer is to give children quality meat that you’ve cooked in your own kitchen, but there are a lot of parents who need a quick fix every now and then.

Don’t be afraid to reach for a hamburger or hotdog every now and then, but buy brands that use quality meat and minimal fillers.

Brominated Vegetable Oil

Did you ever think that you’d find oil in drinks? If your kids consume citrus-flavored sodas or sports drinks even occasionally, it’s something that they’re taking in more often than you think.

Brominated vegetable oil (BVO) is an ingredient that’s used to prevent the citrus flavor in these drinks from separating from the rest of the liquid. While that sounds innocent enough, give your kids too many sodas or sports drinks and they could end up with bromine toxicity, which can cause problems with the skin, memory, and nerves.

Consumption of products with BVO has actually been found to leave trace amounts of the substance in the fat within the brain and different organs. Fortunately, it is not used in too many products today.

The Solution?

That’s not to say that you won’t find it anywhere, though. It can still be found in the regular and diet versions of one particular neon-green soda—we’ll leave the guesswork up to you.

If you consume any citrus-flavored drinks on the regular, make sure to check the labels and maybe opt for something with a little less sugar in general.

Phthalates

While phthalates aren’t something you’ll find in your food, you could be packing your child’s lunch in them every day.

They’re a type of chemical often found in plastic that are considered to be endocrine-disrupting, meaning that they can disrupt your body’s normal hormone production, and children are especially susceptible. It’s common to find phthalates in higher-fat dairy products, as milk is often packaged in plastic, as well as transported in plastic tubing during processing and packaging.

The worst part is that even buying organic won’t help, because the standards that apply to organic products don’t necessarily apply to their packaging.

The Solution?

Because phthalates are often found in the fat within dairy products, you can always opt to buy lower-fat versions of your favorite products. This probably isn’t the best route, though, as low-fat products are usually more processed than their full-fat counterparts.

Instead, try to buy products that are packaged in glass when you can find them.

BPA

If you’ve walked through a grocery store lately, you’ve probably noticed that many of the cans and packages you see now boast that they are “BPA-free.”

BPA stands for bisphenol-A, which is a chemical that is often added to plastic and the lining of cans to make them stronger. Like phthalates, it is also known to disrupt hormone production and can leach into food pretty easily, especially canned foods.

It was once so prevalent that it was even found in bottles, plastic baby food containers, and sippy cups, though the FDA no longer allows these items to be made with plastic that contains BPA. It’s probably because even low levels of BPA in young bodies have been linked to delayed brain development, reproductive system damage, behavioral issues, and cancer.

The Solution?

Thankfully, manufacturers have made it pretty easy to ensure that you’re buying something in a BPA-free package—they’re now proud to put the claim right on the label.

For items packed in cans or plastic, make sure you can see that you’re buying a BPA-free product. When you can, try to buy products packed in glass.

Aspartame

Whether it’s for themselves or their children, most parents tend to think that an ar
tificial sweetener is better than a ton of real sugar. After all, you get the same sweet taste with none of the harmful side effects of sugar, right? Not so much.

For one thing, even though aspartame isn’t real sugar, its sweet taste only helps to keep your sweet tooth alive, and it’ll keep your body craving sugar. Not only that, but tests performed on both humans and animals strongly suggest that aspartame may be linked to cancer development.

The Solution?

In general, it’s a good idea to try to cut down on all sweet treats, whether they’re sweetened with sugar or artificial sweeteners. When you or kids have the occasional treat, however, stick to things that are sweetened with real sugar.

Even better? Look out for items that are sweetened with things like honey or maple syrup instead—in moderation still, of course.

You like to think of yourself as somewhat of a healthy person (er—maybe just a healthy eating enthusiast). You read up on the latest research, make the recommended changes, and make sure you drink enough water. But sometimes, you end up getting it all wrong.

One day, you’re being told you should eat less sugar and more artificial sweeteners; the next week your SO is grabbing the little yellow packet from your hand and screaming, “How could you eat that?! Don’t you know they just found out this stuff is horrible for you?!”

It’s pretty confusing and it’s hard to know where to get your information from. So-called “experts” claim to know what they’re talking about, only for you to realize that they’re just experts in marketing and don’t know a thing about your health.

Let us clear your mind, so you can clear your plate (with a clear conscience). Here are the most common myths about healthy eating.

You can trust food labels.

As much as you’d like to trust those very official-looking stamps on the side of your food packaging, the reality is, you can’t.

The FDA allows a variance of 20 percent deviation of the true ingredient amount and actually, no one’s even checking that that’s even true. There’s no agency that regularly audits food items and the FDA uses an honor system to police the accuracy of labels. Yep, that’s right. An honor system.

If that doesn’t make you feel warm and fuzzy, well, it shouldn’t. In 2008, the Government Accountability Office checked to see how often manufacturers’ vitamin and mineral claims were accurate and actually fell within the FDA’s 20 percent rule.

Get this…of the 300 products tested, 47 percent were outside of the accepted range for vitamin A, 31 percent were outside of the accepted range for iron, and 12 percent were outside of the accepted range for vitamin C.

You should juice or cleanse to lose weight.

Juicing (relying only on the liquids extracted from fruits and vegetables to meet your caloric needs) is all the rage right now and “specialists” claim that adhering to a liquid diet will do miraculous things for your health, like: detox your body, boost your metabolism, make you lose weight.

Most of these claims are made by companies pushing their products and they’re unsubstantiated. The concept of needing to detox your body is a hoax because you already have a natural detoxing system set up in your liver, kidneys and gastrointestinal tract. That’s what their jobs are!

Additionally, juicing a fresh product strips it of its’ fiber, which is important for gastrointestinal health and balanced blood sugar levels. Juicing programs are also typically really low in calories which causes your body to go into “starvation mode.”

When it thinks it’s starving, your body uses its’ own muscle for energy, which lowers your metabolism.

Drink kombucha for your good health.

You’ve read about it. You may have even been brave enough to try it. But what is it? Kombucha is a fermented tea that no one drinks for the taste (it’s been compared to “cough syrup that’s been in the medicine cabinet too long, or a lacrosse player’s inner thigh.”) But as bad as it tastes, experts tout is as being that good for you.

Some claim that it cures cancer, relieves you of your gastrointestinal issues, and cleanses your gallbladder (what??!) In actuality, studies have shown that it does none of these.

It can, however, make you dizzy, nauseated and cause you to vomit. So why do some people feel so great after drinking it?

The University of Maine tested several brands of kombucha and found that they contained between 0.5-2.5 percent of ethanol. That’s just enough to give you a good buzz (and it may help you forget the taste of it).

Egg yolks are bad for you.

New studies show that you shouldn’t be so quick to ditch the creamy, yellow middle of an egg. Although the yolk contains most of the egg’s cholesterol, it was found that foods high in cholesterol have little to no effect on your total blood cholesterol.

This means that whole eggs don’t contribute to heart disease, like previously believed. Actually, the opposite is true; yolks are actually really good for you! They contain phosphorus, calcium, zinc, folate, and loads of vitamins. 

You’ll gain weight if you eat at night.

Ever find yourself searching the fridge at 10 p.m. thinking, “I really shouldn’t eat now. I’ll get fat.” That’s stinkin’ thinkin’!

Studies have shown that it’s a misconception that you gain more weight during certain times of the day. Your body is burning calories all day and night long to fuel your brain and other organs. As long as you’re in the daily caloric range for your body’s needs then you’re good!

Being a vegetarian is healthier for you.

We know what you’re thinking…”Those vegetarians have to be healthy; they eat so many fruits and veggies!” Ehh, not so fast.

A study in Austria found that even though vegetarians exercised more, drank less alcohol, and had lower body fat than their carnivorous counterparts, their diet of low saturated fats and cholesterol, and increased intake of fruits, vegetables, and whole-grain products actually carried elevated risks of cancer, allergies and mental health disorders. Imagine that!

They observed a whopping 50 percent increase in incidence of heart attacks and cancer with vegetarians. Although this group proved to be less healthy, The Center for Disease Control and Prevention doesn’t want you to ditch fresh produce altogether.

They stick by their recommendation of adding extra fruits and veggies to any diet to reduce your risk of cancer and other chronic diseases.

High-fat dairy is awful for your body.

Eat fat and you get fat, right? New research shows that that may not be the case. Certain foods that are high in fat seem to be beneficial and serve to lower risk of obesity and diabetes, not raise it.

Researchers believe there are a couple of reasons for this. One theory is that when people are instructed to to eliminate dairy from their diets, they replace it with high carbohydrate, body-inflaming foods that turn out to be worse for the hearts and cholesterol.

Another theory is that the fat in dairy actually acts to suppress your hunger by tripping the “satiety button” in your head (so you don’t eat more stuff that’s unhealthy for you).

A third theory is that the fats in the dairy interact directly with your cells and help your liver and muscles break down sugar from food more efficiently.

Coconut oil is the best oil for you.

It seems like everyone (and their mother, and grandmother) is coconut-crazy these days.

Everywhere you turn there’s a new coconut product: coconut water, coconut cream, coconut powder. Coconut oil is the newest obsession to add to the list and some professionals are touting it as a miracle food.

They claim it cures common medical issues like arthritis, urinary tract infect
ions, kidney infections and diabetes but research results are still iffy. Considering that it’s super high in saturated fat (90 percent) compared to butter and lard (64 and 40 percent, respectively) you may wonder why it’s so darned good.

Good question! Researchers believe that the difference may lie in its’ unique chemical structure; it may give it the ability to absorb differently. But different doesn’t necessarily mean better. Some studies have shown that it does raise “good” cholesterol, but it can also raise bad cholesterol, as well.

We live in a time of information overload. Facts are at our fingertips. Any day, any time we can learn more, deeper truths about things that are important to us.
Take food, for example.
In the past decade or so, food has become a hot topic of conversation in many circles: Where it originated, how it is made, varying alternatives, which recipes suit certain foods best, and more.

You know why? Because food is fun. It’s part of our everyday lives. Food gives us energy and brings people together. Food, in a sense, is life. Or at least part of it. And, as is true with many things in life, there are often some hidden, disturbing truths. Food is no exception. Sometimes food has secrets, especially foods that many of us consider favorites.
Favorite foods are sometimes sweet, sometimes an occasional expensive treat, and sometimes even full of childhood memories. It’s easy to turn a blind eye to the ingredient list on our favorite foods, but knowledge is power. Take a peek at the list below and see if one of your favorite foods is hiding a secret you may not know!

Shredded cheese is more than just cheese.

Our grandmothers would probably balk at the laziness that is shredded cheese. (Or jump for joy at the genius of skipping such a muscle-heavy preparation step.)

But did you know that shredded cheese is mixed with cellulose to keep it from clumping?
Cellulose is refined wood pulp. That’s right. Eating pre-shredded cheese means you’re also munching on itsy bitsy pieces of wood. No wonder I once heard renowned cook Ree Drummond say on her TV show, The Pioneer Woman, that it is practically a crime not to shred your own cheese!

She’s just trying to save us from wood pulp…and bring a little exercise routine into the kitchen. Since I learned this, my arm muscles are stronger already!

Maraschino cherries fall pretty far from the tree.

Maraschino cherries make a great addition to any sweet dessert or drink, but as this (very colorful) video shows, they aren’t exactly the freshest fruit. From the orchard to the a vat of chemicals to the top of your sundae, take a look at how maraschino cherries are made:

Your butcher might be gluing your steaks together.

“Meat glue” is a white, powdery substance that can be used to stick two pieces of beef together. It looks just like marbling in the meat, and it’s ideal when a butcher needs to do something with the scraps he’s got lying around his table.
The good news is that it’s not thought to be dangerous, although some consumer groups are pushing supermarket chains to label meats containing the substance.

There is something not sweet in Oreos.

I will confess that my college days were full of Oreos. Dipped in milk, topped with a dollop of peanut butter, or crushed into a batch of homemade brownies, Oreos were staple in my life.

But there is something I (and I bet you) didn’t know about Oreos, specifically that perfect creme filling. Retired nutrition consultant Alissa Helton shares with HealthyWay that “The main ingredient in Oreo filling is the commercial version of Crisco!”
Um, no wonder it’s so smooth?!

Why is this ingredient a concern? Helton has the scoop: “Crisco or ‘vegetable shortening’ is highly processed and made from ingredients that are typically genetically modified (soy and palm fruit which, incidentally are not vegetables), and it is hydrogenated (hydrogen is bubbled through the oil at high temperature to make it solid at room temperature).”
The end result is a food-like product that might have made for good soap and candles in 1911, back when the meat industry controlled the price of the critical lard needed for soap and candle making, but is hardly suitable as a food source today!”

Bread often contains L-cysteine, which is made from duck feathers.

L-cysteine is an amino acid, and it’s an essential preservative; it’s one of the reasons that your store-bought bread lasts for more than a week, while your grandma’s home-cooked loaf starts to turn green after a few days.

It’s often made from duck feathers, cow horns, hog hair, and even human hair. Of course, by the time it’s added to your bread, it just looks like a nondescript liquid, but still—you’ll probably wish that you didn’t know about L-cysteine the next time you make a sandwich.
There is such a thing as synthetic L-cysteine, by the way, and you can often find it by looking for Kosher-friendly foods.

Wasps probably love figs more than you do.

Arthur Gillett, co-founder and head of research for HowGood, an independent research organization that aims to determine the overall sustainability of food, shares that “There is a digested queen wasp in every open pollinated fig.”

Which means, yes, if you’ve eaten a fig, you have also eaten a wasp…or what once was a wasp.It all begins with the pollination process. There are both male and female fig plants, and in conjunction with the fig wasp they participate in mutualism, meaning that they rely on each other to exist. When pollinating begins, a female wasp enters a female fig plant, breaking off her antennae and wings in the process.

There she births her larvae and dies because the structure of the plant doesn’t allow her to exit. The fig plant digests her body, and the remaining wasp protein is now part of the fig fruit.

Chocolate is breaking hearts.

I’ve long been a chocolate lover—and I know some of you can relate. But there is a long-standing concern when it comes to sourcing in the chocolate industry. Most of this worry is based in the raising and harvesting of cocoa in West Africa.

In and of itself, that isn’t a bad thing. Sourcing ingredients from their prime location is all a part of our global economy. But what should not be part of global economy is human rights abuses. According to the Food Empowerment Project, the chocolate industry is marked by child slavery.
I know. My hankering for a candy bar is disappearing at the thought too. So before you buy your next chocolate treat, do a little research.

There is amazing, high-quality chocolate available—just look for fair trade chocolate and you’ll know where to begin sampling the good stuff.

Caragee-huh?

Not everyone loves to read labels. Especially when they’re full of generic food terms, unpronounceable additives, and other mysteries. But, pause with me now and walk over to your freezer. Grab a container of ice cream and glance at the ingredient list.

You probably see milk and sugar and ingredients specific to the flavoring, but do you also see carrageenan?
Carrageenan is a popular setting agent in desserts like ice cream and gelato. Now, where does carrageenan come from, you ask? It’s derived from seaweed!

According to Sally Morgan, a holistic physical therapist and cancer survivor, carrageenan has been linked to a number of illnesses including cancer.
So, if you’re being mindful about cancer prevention and aiming to avoid potentially harmful ingredients, do your best to find an ice cream that does not list carrageenan in the ingredients.

Jelly beans don’t shine by themselves.

Ever wonder why some candy is as shiny as the tile on the kitchen floor? Watch the video below to see what makes candy—jelly beans in particular—so temptingly shiny.

Peanuts aren’t nuts.

Peanuts are legumes, which, for those of you who don’t have advanced degrees in biology, means that they’re closer to peas than to walnuts.
Other than Corn Nuts, which we all know aren’t nuts—right?—everything else that we call a nut is, more specifically, a tree nut.

Ranch dressing is cousins with what?

Well, not true cousins! But if you compare the ingredient lists of most commercial ranch dressings and sunscreen you will find that titanium dioxide is in both.
Actually titanium dioxide, which is derived from the metal titanium, is found in many items we use daily, because its white pigment is very bright and thus very appealing when it comes to presentation in things like paint, medicine, food, paper, and skincare products.

The safety concerns of titanium dioxide, especially as a food ingredient, are controversial. We are sure to hear more about this in the years to come as emerging research is presented.

Coffee creamer is missing one important ingredient.

Time to meander back to the refrigerator. Find your favorite coffee creamer and scan the ingredient list. Is something missing?There is on mine! There is no cream listed! No real, true cream in the coffee creamer? What gives? No wonder Pinterest is full of “make your own coffee creamer” recipes and my grandma always opted for basic cream and sugar.

Maybe save that ketchup for after dinner..

Was ketchup a childhood staple for you? Is it still your favorite dipping sauce? Well, it’s no wonder! Abraham Kamarck of True Made Foods, a company that aims to naturally sweeten their products with sweet vegetables, revealed that “cup vs. cup, ketchup has 21 more grams of sugar than vanilla ice cream. Three servings of ketchup (3x tablespoons) has more sugar than a Krispy Kreme doughnut (12 g).”

Armed with that information it looks like I need to find myself a less sugary ketchup or perhaps research a new dipping sauce to fall in love with. I’d much rather eat my allotment of sugar in doughnut form, thank you very much!

If you’re going to eat chips, these are your best bet.

If regular Fritos are a favorite of yours, get ready to not be alarmed. Jasmine Himes, a fitness instructor and nutrition student, says that “Fritos have always only have 3 ingredients…corn, salt, and oil. That makes them my chip of choice.”Yes, back to the basics! And in this case, the basics are quite delicious.

Does kombucha live up to the hype?

Have a friend who is constantly guzzling kombucha, claiming it’s like a “healthy” soda, but 10 times better? Before you jump on the kombucha bandwagon, take into account this insight from nutritional therapist Nichole Eliason:
“Kombucha contains beneficial probiotic bacteria for the gut microbiome, but its yeast-like strain can cause individuals with mold exposure illness or fungal infections to experience systemic inflammation and elevated liver enzymes. It can also worsen symptoms of post infectious irritable bowel syndrome (IBS) due to adding to the overgrowth in the small intestine. To define ‘healthy food’ It all comes down to bio individual needs.”

So, although kombucha can be beneficial to your gut, it isn’t necessarily for everyone.
Did this list make you questions one of your favorite foods? That’s okay! Just because you have some behind-the-scenes information on a food you love doesn’t mean it has to be blacklisted from your fridge or pantry. Everyone deserves a little indulgence on occasion.
With this new knowledge, all you need to do is monitor how often your favorite food finds its way onto your kitchen table. Let the story behind chocolate, ranch, kombucha, and more lead you to find balance. Give your purchases a little more thought, dig into those ingredient lists, and share what you find with those around you. Being a more educated consumer is better for us all. If you’re looking for an easy way to implement healthier habits, get started with $35 off Sun Basket meals!