Tuesday, January 29, 2013
Thursday, November 1, 2012
Purifying Water During an Emergency
The treatments described below work only in situations where the water is unsafe because of the presence of bacteria or viruses. If you suspect the water is unsafe because of chemicals, oils, poisonous substances, sewage or other contaminants, do not use the water for drinking.
Storing water safely
• Store one gallon of water per person per day.
• Store at least a three-day supply of water per person.
• Collect the water from a safe supply.
• Thoroughly washed plastic containers such as soft drink bottles are best. You can also purchase food-grade plastic buckets or drums.
• Seal water containers tightly, label with date, and store in a cool, dark place.
• Replace water every six months.
• Never reuse a container that contained toxic materials such as pesticides, solvents, chemicals, oil or antifreeze.
Water purification
There are two primary ways to treat water:
boiling and adding bleach.
***If tap water is unsafe because of water contamination (from floods, streams or lakes), boiling is the best method.
Cloudy water should be filtered before boiling or adding bleach.
Filter water using coffee filters, paper towels, cheese cloth or a cotton plug in a funnel.
Boiling
Boiling is the safest way to purify water.
• Bring the water to a rolling boil for one minute.
• Let the water cool before drinking.
Purifying by adding liquid chlorine bleach
If boiling is not possible, treat water by adding liquid household bleach, such as Clorox or Purex. Household bleach is typically between 5 percent and 6 percent chlorine. ***Avoid using bleaches that contain perfumes, dyes and other additives. Be sure to read the label.
• Place the water (filtered, if necessary) in a clean container. Add the amount of bleach according to the table below.
• Mix thoroughly and allow to stand for at least 30 minutes before using (60 minutes if the water is cloudy or very cold).
Storing water safely
• Store one gallon of water per person per day.
• Store at least a three-day supply of water per person.
• Collect the water from a safe supply.
• Thoroughly washed plastic containers such as soft drink bottles are best. You can also purchase food-grade plastic buckets or drums.
• Seal water containers tightly, label with date, and store in a cool, dark place.
• Replace water every six months.
• Never reuse a container that contained toxic materials such as pesticides, solvents, chemicals, oil or antifreeze.
Water purification
There are two primary ways to treat water:
boiling and adding bleach.
***If tap water is unsafe because of water contamination (from floods, streams or lakes), boiling is the best method.
Cloudy water should be filtered before boiling or adding bleach.
Filter water using coffee filters, paper towels, cheese cloth or a cotton plug in a funnel.
Boiling
Boiling is the safest way to purify water.
• Bring the water to a rolling boil for one minute.
• Let the water cool before drinking.
Purifying by adding liquid chlorine bleach
If boiling is not possible, treat water by adding liquid household bleach, such as Clorox or Purex. Household bleach is typically between 5 percent and 6 percent chlorine. ***Avoid using bleaches that contain perfumes, dyes and other additives. Be sure to read the label.
• Place the water (filtered, if necessary) in a clean container. Add the amount of bleach according to the table below.
• Mix thoroughly and allow to stand for at least 30 minutes before using (60 minutes if the water is cloudy or very cold).
Treating Water with a 5-6 Percent Liquid Chlorine Bleach Solution | ||
| Volume of Water to be Treated | Treating Clear/Cloudy Water: Bleach Solution to Add | Treating Cloudy, Very Cold, or Surface Water: Bleach Solution to Add |
| 1 quart/1 liter | 3 drops | 5 drops |
| 1/2 gallon/2 quarts/2 liters | 5 drops | 10 drops |
| 1 gallon | 1/8 teaspoon | 1/4 teaspoon |
| 5 gallons | 1/2 teaspoon | 1 teaspoon |
| 10 gallons | 1 teaspoon | 2 teaspoons |
Source: Department of Health
Monday, October 22, 2012
Is Oatmeal Gluten Free?
Pure oatmeal does not contain gluten. However, most oatmeal brands on the market today are not pure... they contain oats that have been cross-contaminated with a tiny bit of wheat, barley and/or rye. Since those grains do have gluten in them, that cross-contamination makes most oatmeal brands unsafe on the gluten-free diet.
For example, Quaker Oats states on its website that it cannot guarantee its oatmeal is gluten-free.
Here is a list of gluten-free-certified oatmeals on the market:
• Bob's Red Mill produces three different types of gluten-free oatmeal, including quick-cooking oats, rolled oats and steel-cut oats. Bob's tests for gluten down to 20 parts per million. Make sure you purchase only gluten-free labeled oatmeal — Bob's has several that are not gluten-free.
• GF Harvest is a celiac family-owned business in Wyoming. The company grows its own oats and performs extensive testing to make certain its fields remain uncontaminated, including testing the seeds it uses down to 3 parts per million. GF Harvest holds gluten-free certification along with organic and Kosher certifications. Products include organic gluten-free rolled oats and regular gluten-free rolled oats, which you can use to make gluten-free oatmeal.
• Glutenfreeda Foods offers four different types of certified gluten-free oatmeal, including apple cinnamon, maple raisin, banana maple and natural. All contain flax meal in addition to gluten-free oatmeal. Glutenfreeda sells its products online and in some specialty stores.
• Holly's Oatmeal aims for the purest possible oatmeal — the company tests its oats to make sure they contain less than 5 parts per million of gluten. Holly's makes gluten-free oatmeal in two flavors: plain and cranberry. The company also sells non-gluten-free oatmeal. The oatmeal is available online and in some stores, including Whole Foods.
• Montana Gluten Free works directly with farmers to make certain the oats it sells are not cross-contaminated with gluten. The company offers gluten-free oatmeal in two sizes: 3 lbs. and 7.5 lbs., both of which you can purchase at the Montana Gluten-Free website.
Some companies that sell gluten-free product also produce oatmeal that's not certified gluten-free - be very careful to check labels, and assume a product isn't safe unless it's specifically marked as gluten-free oatmeal.
***Gluten-Free Oatmeal May Not Agree With You If You Have Celiac Disease
To make things even more complicated, a small percentage of people with celiac disease and gluten sensitivity also react to avenin, the protein found in oats, which means they need to add oats to their list of prohibited grains.
It's not clear how many people with celiac disease also react to oats — some estimates are in the range of 10% to 15%, but research is ongoing. In addition, there's evidence that some types of oats are more toxic than others to people with celiac disease.
Therefore, if you're a diagnosed celiac, you should consult your physician first and then proceed very cautiously when adding gluten-free oatmeal to your diet. If your celiac disease symptoms return, stop eating the gluten-free oatmeal immediately.
Thursday, September 20, 2012
Egg Substitutes
Following are some egg substitutes that are useful for cooking and baking:
Store Bought Egg Replacer
relatively flavorless and work best in baked goods, such as cookies, muffins and cakes, and can also be used to bind ingredients together in a vegan casserole or loaf. Ener-G is vegan and certified kosher, but be sure to read the labels carefully on other brands, as some may contain egg whites.
• Ener-G - available in most health food stores and larger well stocked grocery stores.
• Bob's Red Mill - available in most health food stores and larger well stocked grocery stores.
Fruit Options* (Eggs being used for moister)**
Fruit can add the perfect amount of thick moisture, like eggs, but they won't help your dishes rise or turn out light and fluffy, so be sure the recipe you are using includes a bit of baking powder or baking soda to help it rise if needed.
• 1/4 cup banana mashed
• 1/4 cup apple sauce
• 1/4 cup pumpkin puree
• 1/4 cup sweet potato puree
• 1/4 cup pear sauce
• 1/4 cup apple butter
*Due to their flavor, may alter the taste or texture of your recipe, so use an egg replacer that will compliment the other ingredients.
**If you are using it in a cookie, cake or quick bread recipe also add 1/4 teaspoon extra baking powder to provide the leavening needed.
Tofu
Best for substituting in dishes like quiche and egg salad.
• Regular tofu - crumbled is very similar to boiled or cooked egg.
• Silken tofu - appropriate egg substitute in baked goods. To use, blend 1/4 cup silken tofu with liquid ingredients until tofu is smooth and creamy. While it won't alter the flavor of a recipe, using tofu as an egg substitute will make baked goods a bit on the heavy and thick side, so it works well in brownies and pancakes, but wouldn't work well in something like an angel food cake that needs to be light and fluffy.
Flax Seed** (Eggs being used for binder)
• 1 Tablespoon ground flax seed mixed with 3 Tablespoons hot water* = 1 egg
Set aside until the flax seed mixture thickens. (about 3 - 5 minutes) This mixture should be as thick and sticky as an egg white. If it isn’t, heat the mixture until it thickens. Allow to cool slightly before adding to your recipe.
*Only replaces the binding property of an egg. If you are using it in a cookie, cake or quick bread recipe also add 1/4 teaspoon extra baking powder to provide the leavening needed.
**Chia seed can also be used.
Other Mixtures (Eggs being used for binder)
• 1 1/2 tablespoons oil, 1 1/2 tablespoons water, and 1 teaspoon baking powder = 1 egg
or
• Gelatin* - Sprinkle the contents of a packet of unflavored gelatin over 1 cup of cold water. When the gelatin absorbs water, heat over medium heat until the gelatin completely dissolves. Allow mixture to cool. Use 3 tablespoons to replace one egg.= 1 egg
*Gelatin is NOT a vegetarian product.
Other Mixtures (Eggs being used for leavening)
• 2 Tablespoons plus 2 teaspoons canned coconut milk and 1 teaspoon baking powder to your recipe
• Replace part or all of the liquid with carbonated water. Do not over mix after adding in order to retain the carbonation’s effect.
• 1 tablespoon cider vinegar and 1 teaspoon baking soda for eggs in cakes, cupcakes and quick breads.
Store Bought Egg Replacer
relatively flavorless and work best in baked goods, such as cookies, muffins and cakes, and can also be used to bind ingredients together in a vegan casserole or loaf. Ener-G is vegan and certified kosher, but be sure to read the labels carefully on other brands, as some may contain egg whites.
• Ener-G - available in most health food stores and larger well stocked grocery stores.
• Bob's Red Mill - available in most health food stores and larger well stocked grocery stores.
Fruit Options* (Eggs being used for moister)**
Fruit can add the perfect amount of thick moisture, like eggs, but they won't help your dishes rise or turn out light and fluffy, so be sure the recipe you are using includes a bit of baking powder or baking soda to help it rise if needed.
• 1/4 cup banana mashed
• 1/4 cup apple sauce
• 1/4 cup pumpkin puree
• 1/4 cup sweet potato puree
• 1/4 cup pear sauce
• 1/4 cup apple butter
*Due to their flavor, may alter the taste or texture of your recipe, so use an egg replacer that will compliment the other ingredients.
**If you are using it in a cookie, cake or quick bread recipe also add 1/4 teaspoon extra baking powder to provide the leavening needed.
Tofu
Best for substituting in dishes like quiche and egg salad.
• Regular tofu - crumbled is very similar to boiled or cooked egg.
• Silken tofu - appropriate egg substitute in baked goods. To use, blend 1/4 cup silken tofu with liquid ingredients until tofu is smooth and creamy. While it won't alter the flavor of a recipe, using tofu as an egg substitute will make baked goods a bit on the heavy and thick side, so it works well in brownies and pancakes, but wouldn't work well in something like an angel food cake that needs to be light and fluffy.
Flax Seed** (Eggs being used for binder)
• 1 Tablespoon ground flax seed mixed with 3 Tablespoons hot water* = 1 egg
Set aside until the flax seed mixture thickens. (about 3 - 5 minutes) This mixture should be as thick and sticky as an egg white. If it isn’t, heat the mixture until it thickens. Allow to cool slightly before adding to your recipe.
*Only replaces the binding property of an egg. If you are using it in a cookie, cake or quick bread recipe also add 1/4 teaspoon extra baking powder to provide the leavening needed.
**Chia seed can also be used.
Other Mixtures (Eggs being used for binder)
• 1 1/2 tablespoons oil, 1 1/2 tablespoons water, and 1 teaspoon baking powder = 1 egg
or
• Gelatin* - Sprinkle the contents of a packet of unflavored gelatin over 1 cup of cold water. When the gelatin absorbs water, heat over medium heat until the gelatin completely dissolves. Allow mixture to cool. Use 3 tablespoons to replace one egg.= 1 egg
*Gelatin is NOT a vegetarian product.
Other Mixtures (Eggs being used for leavening)
• 2 Tablespoons plus 2 teaspoons canned coconut milk and 1 teaspoon baking powder to your recipe
• Replace part or all of the liquid with carbonated water. Do not over mix after adding in order to retain the carbonation’s effect.
• 1 tablespoon cider vinegar and 1 teaspoon baking soda for eggs in cakes, cupcakes and quick breads.
FOOD NEWS: Arsenic Rice!
Consumer Reports magazine has announced disturbing news about arsenic levels in rice. Eating rice once a day is enough to increase arsenic levels in the body by 44%. Rice eaten twice a day will raise arsenic levels in the body by a staggering 70%.
The FDA is doing their own research into this accusation and "So far our results…we actually have about the same number of samples in (and) these two data sets are fairly similar," FDA commissioner Margaret Hamburg stated.
The FDA has gone on to say, "We are not recommending that consumers need to change their consumption of rice products in dramatic ways," Hamburg said. "We think the best advice is a balanced diet (and) it's good nutrition. There are lots of varieties of grains and other products that should be part of a balanced diet."
Consumer Reports tested many forms of rice for arsenic, from cereal for babies and adults, to brown and white whole grain, pasta and drinks. More than 60 rice and rice products were tested overall, including name brands.
No brands have been named yet but Nestle, the parent company of Gerber, has release the following statement to ABC News, "all Gerber products are safe to consume, including Gerber rice cereal and Gerber SmartNourish organic brown rice cereal." They added that although they monitor arsenic levels, consumer concern led them to "exclusively use California rice in the production of our rice-containing infant nutrition products… because California rice has the lowest naturally occurring arsenic levels for rice grown in the United States."
There seems to be a geographical distinction with certain areas producing rice with high arsenic levels.
Read More
The FDA is doing their own research into this accusation and "So far our results…we actually have about the same number of samples in (and) these two data sets are fairly similar," FDA commissioner Margaret Hamburg stated.
The FDA has gone on to say, "We are not recommending that consumers need to change their consumption of rice products in dramatic ways," Hamburg said. "We think the best advice is a balanced diet (and) it's good nutrition. There are lots of varieties of grains and other products that should be part of a balanced diet."
Consumer Reports tested many forms of rice for arsenic, from cereal for babies and adults, to brown and white whole grain, pasta and drinks. More than 60 rice and rice products were tested overall, including name brands.
No brands have been named yet but Nestle, the parent company of Gerber, has release the following statement to ABC News, "all Gerber products are safe to consume, including Gerber rice cereal and Gerber SmartNourish organic brown rice cereal." They added that although they monitor arsenic levels, consumer concern led them to "exclusively use California rice in the production of our rice-containing infant nutrition products… because California rice has the lowest naturally occurring arsenic levels for rice grown in the United States."
There seems to be a geographical distinction with certain areas producing rice with high arsenic levels.
Read More
Wednesday, August 29, 2012
FOOD NEWS: Is Soy Hazardous To Our Health? Experts Weigh In!
Where do you stand on the Soy debate?
Some people stand on a mountain top to sing soy's praises while others spout cautionary tales of cancer and rising infertility.
As a widely used substitute for food allergies and intolerances soy has become a staple in many people's diets. It has also become one of our nation's biggest crops!
Where do you stand on the debate? Vote at the below link and then read opinions from two leading experts.
Click Here to caste your vote!
Some people stand on a mountain top to sing soy's praises while others spout cautionary tales of cancer and rising infertility.
As a widely used substitute for food allergies and intolerances soy has become a staple in many people's diets. It has also become one of our nation's biggest crops!
Where do you stand on the debate? Vote at the below link and then read opinions from two leading experts.
Click Here to caste your vote!
Thursday, August 2, 2012
Soy Substitutes
Following are some soy substitutes that are useful for cooking and baking:
Soy Oil
• Canola Oil
• Olive Oil
• Corn Oil
Soy Margarines
• Butter
• Earth Balance Soy Free Natural Buttery Spread
Soy Sauce
• Olive Brine
• Umeboshi Vinegar (Ume Plum Vinegar)
• Balsamic Vinegar + salt
• South River Miso (Chick Pea based Miso)
Teriyaki Sauce
Combine all ingredients. Makes about 1 Cup of sauce.
• 3 Tb Olive Oil
• 2 Tb Balsamic Vinegar
• 2 Tb White Balsamic Vinegar
• 1/4 cup Lemon or Orange juice
• 1/4 cup Water
• 3 Tb Brown Sugar
• 3 Tb Fresh Ginger, minced
• 3 Tb Fresh Garlic, minced
Soybean Paste (Miso)
• South River Miso (Chick Pea based Miso)
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