If you’re looking for a cooking shortcut and a way to make food more economical, consider vacuum sealing. With a vacuum sealer, you can extend the storage life of foods by measuring out the right portion sizes and sealing them in handy bags, either premade or made by you from a roll of special plastic. Vacuum-sealed foods won’t leak in the fridge or develop freezer burn in the freezer. Using a food sealing system extends the life of fresh food, inhibits the growth of bacteria, and even gives you extra cold-storage space because the sealed packages are more compact than supermarket packaging. You can easily use the poaching technique called sous-vide and cook food right in its bag. The sealed bags are also great for marinating. For a traditional marinated and grilled flank steak, save prep time by making two meals at once, one to eat today and another to freeze. The flank steak cut usually weighs 1.5 to 2 pounds, more than you need when cooking for just two people. So grab (or make) two sealer bags and mark the one for the freezer “Balsamic Flank Steak.” Add the date. To each bag, add 2 tablespoons each of balsamic vinegar, soy sauce and olive oil; a tablespoon of chopped fresh rosemary; a teaspoon of Dijon-style mustard; and a 1/4 teaspoon of garlic salt, and…  read on >

As Americans face shortages of widely used blood pressure drugs due to contamination with potentially cancer-causing impurities, the U.S. Food and Drug Administration on Thursday said patients can safely take the tainted drugs in the short term. As the agency explained, the risk of stroke and other problems from stopping the angiotensin II receptor blocker (ARB) medications — drugs such as losartan and valsartan — far outweighs than the potential threat of cancer from briefly taking the impure drugs. A full supply of untainted medicines is expected with six months, the agency said. In the meantime, “patients should continue taking their medicine until their pharmacist provides a replacement or their doctor provides an alternative treatment option — even if they learn that their ARB medicine is recalled,” FDA Commissioner Dr. Scott Gottlieb and Dr. Janet Woodcock, director of the FDA’s Center for Drug Evaluation and Research, said in an agency news release. “The risk associated with abruptly discontinuing the use of these important medicines far outweighs the low risk that our scientists estimate to be associated with continuing the medicine until the patient’s doctor or pharmacist provides a safe replacement or a different treatment option,” the officials said. The FDA announcement is the latest chapter in an ongoing saga involving blood pressure medications taken by millions of Americans. The first nitrosamine impurity in ARBs was…  read on >

U.S. health officials say they are investigating an outbreak of E. coli gastrointestinal illness that’s already affected 72 people across five Eastern states. The origin of the foodborne illnesses remains unknown, the U.S. Centers for Disease Control and Prevention said late Friday. “The investigation is still ongoing and a specific food item, grocery store, or restaurant chain has not been identified as the source of infections,” the CDC said in a statement. States affected are Georgia, Kentucky, Ohio, Tennessee and Virginia. Cases of illness first began to be reported March 2, and the last reported case occurred March 29. Although no deaths have been reported, “of 47 people with information available, eight have been hospitalized” because their cases have been so severe, the CDC said. This outbreak has been linked to the E. coli O103 strain of bacterium, and the CDC says people typically get sick within three to five days of eating E. coli-contaminated food. “Most people get diarrhea (often bloody), severe stomach cramps and vomiting,” the agency said. “Most people recover within a week, but some illnesses can last longer and be more severe.” There are ways you can protect yourself, however. Be sure to wash hands while preparing food, and cook meats thoroughly. “To kill harmful germs, cook beef steaks and roasts to an internal temperature of at least 145 degrees Fahrenheit…  read on >

Beef often gets a bad rap, but is it really that bad for you? Here’s the problem: Most cuts of beef tend to be high in the wrong kind of fat. Ironically, though, that saturated fat you see surrounding your favorite cut or those white streaks running through it is exactly what makes beef juicy. But there are tasty ways to get beef’s protein and other nutrients, such as vitamins B3 and B12 and the minerals iron and zinc, without a sat-fat overload. Choose leaner cuts like flank steak, filet mignon and beef stew cubes. Consider grass-fed beef, which tends to be higher in the better-for-you omega-3 fatty acids than the omega-6 fatty acids in grain-fed beef. How you cook beef matters, too. Cooking marbled meat on a rack in the oven or on the grill will allow much of the fat to drain away as it cooks. And watch your portion sizes. Aim for just four ounces of beef per week, or one serving. To fast-cook a lean filet without drying it out, season it with a little salt and pepper, and sear in a small amount of a high smoke-point oil (like safflower) over high heat. Lower the heat to medium and cook for about eight to 10 minutes, turning once or twice. Looking for a tasty way to cook a less expensive…  read on >

When it comes to healthy oils, extra virgin olive oil — EVOO for short — is the top choice for your healthy pantry. Because it’s the first press of the olives, extra virgin olive oil not only tastes better, but also has higher levels of antioxidants and other micronutrients that may help protect against diseases, from Alzheimer’s to breast cancer. When you shop for EVOO, avoid imitators. Look for the words “100 percent Extra Virgin Olive Oil” on the label. The oil must be pressed from olives alone, not mixed with nut or seed oil. Over the years, investigative research found that some foreign olive oil labels aren’t always clear about what country the olives were grown in versus where the oil was bottled, which can make it hard to know the true origin of the oil. One answer is to choose oil made in the United States, notably Californian EVOO. Look for the California Olive Oil Council seal. Choose olive oil bottled in dark glass to help protect its delicate antioxidants from light. Once opened, you’ll want to use up a bottle of EVOO within a few months. Some brands now list “use by” dates. EVOO has one of the lower smoke points compared to other oils — that means it burns faster and shouldn’t be used for long, high temperature cooking, like deep…  read on >

Bad diets are shortening lives worldwide — killing more people globally than either smoking or high blood pressure, a large, new research suggests. The study, of nearly 200 countries, linked poor diet quality to nearly 11 million deaths globally in 2017. That translated to 22 percent of deaths among all adults that year. Previous research has linked tobacco use to 8 million deaths per year worldwide, and high blood pressure to just over 10 million deaths. But it’s not surprising that diet is so critical, said lead researcher Dr. Ashkan Afshin, of the University of Washington in Seattle. Poor nutrition helps drive many health conditions, from high blood pressure to type 2 diabetes, he noted. And it’s not just a matter of people eating too much junk food, which is common in wealthy nations like the United States. “We often talk about the foods that are ‘bad,’ and what you shouldn’t eat,” Afshin said. “But this is also about what you should eat.” The analysis pointed to some eating habits with particularly strong links to higher death rates: diets high in sodium, and those low in whole grains, fruits and vegetables, and nuts and seeds. Basically, Afshin said, it all supports a common refrain when it comes to diet advice: Eat fewer processed foods and more “whole” plant-based foods. That is the bottom line, agreed…  read on >

Tired of dried-out chicken? Here’s how to pick and cook the perfect skinless breast. Chicken is a lean, versatile protein high in several essential B vitamins. Choose organic chicken breast if it’s in your budget. These chickens were raised on non-GMO feed. Organic chicken thighs are often more economical and make delicious meals, including hearty soups. When buying skinless, boneless breasts, look for chicken that is odorless and has firm flesh and a matte surface — it shouldn’t look shiny, oily or dried out. To keep breasts juicy, use a combination of two cooking techniques, searing and baking. The fast cooking time at the high heat ensures that the chicken stays moist. Be safe: Always wash your hands after handling raw chicken and be sure meat is completely cooked. Foolproof Chicken Breasts 4 skinless, boneless chicken breasts, about 6 ounces each 1 teaspoon chipotle seasoning or 1/2 teaspoon each salt and chili powder 1/2 teaspoon freshly ground black pepper 2 tablespoons canola, safflower or grapeseed oil Preheat oven to 400 degrees. Season chicken with the spices. Heat a cast iron skillet large enough to hold all the breasts over high heat. When hot, add the oil. When the oil glistens, add the breasts, top side down, and cook without moving for about 2 minutes until well browned. Flip the breasts and repeat on the other…  read on >