You might have seen fennel in the produce section of your market without knowing what exactly it was. Fennel is a fragrant bulb that can be a food lover’s dream ingredient, because it has a refreshing taste, similar to anise or licorice, and pairs well with other ingredients to create gourmet dishes. Many cooks miss out because they aren’t sure how to prepare it, especially when it’s sold with its long feathery leaves intact. But fennel is surprisingly easy to prepare and can be enjoyed raw as well as lightly sauteed, or even slow-cooked as a soup or stew flavoring. Fennel bulbs come in male and female types. The female bulbs are rounder and also sweeter. Both work equally well in this salad with tomatoes and cumin seeds. It calls for trimming off the stalks. Save them for another dish — they can be used much the way you would celery stalks. Always choose bulbs that feel heavy in your hand and are free of cracks and brown spots. Shaved Fennel Salad With Tomatoes and Cumin 1 pound plum tomatoes 1/2 cup extra virgin olive oil, divided Seasoning salt of your choice 2 fennel bulbs, trimmed 1 tablespoon balsamic vinegar 1/2 teaspoon lemon pepper 1 tablespoon cumin seeds Quarter the tomatoes and squeeze out the seeds using your hands or scoop them out with a…  read on >

A new Nutrition Facts label that highlights the amount of added sugars in food could prevent nearly 1 million cases of heart disease and type 2 diabetes, a new study suggests. The new label, first proposed by the U.S. Food and Drug Administration in May 2016, adds a new line under the Total Carbohydrate category that details the amount of sugar that has been added on top of the sugars already contained in a food product. If consumers had access to this new label, their food choices could prevent more than 350,000 cases of heart disease and nearly 600,000 cases of type 2 diabetes over the next two decades, researchers predicted using a computer model. This would save the United States $31 billion in health care costs and $62 billion in productivity and other societal costs, said senior researcher Renata Micha. She’s an associate research professor at the Tufts University School of Nutrition Science and Policy, in Boston. These effects could be even stronger if the new Nutrition Facts label prompts food manufacturers to reduce the amount of sugar they add to products, Micha said. “If this added sugar label prompts the food industry to reformulate even a portion of its products to have fewer added sugars, these health and financial benefits would be doubled, which is a staggering impact,” Micha said. Added sugars account…  read on >

U.S. health officials say an outbreak of E. coli illness from an unknown source has risen to 96 cases across five Eastern states, up from the 72 cases reported last Friday. The origin of the food-borne 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 began on March 26. Although no deaths have been reported, “of 67 people with information available, 11 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…  read on >

The concerns about sugar and kids go far beyond the risk of cavities. An extensive research review by the American Heart Association (AHA) found that kids who consume a lot of foods and drinks with added sugar could develop heart disease risk factors — like obesity and high cholesterol — starting in childhood. These risks can occur with sugar intake far lower than a typical child’s. In response to this threat, AHA issued strong recommendations to safeguard kids’ health. First, children under 2 years old shouldn’t be given any added sugars. That means no packaged food of any kind that lists any type of sugar among the ingredients. The natural sugars in whole foods like fruit, for instance, are fine. Next, kids between ages 2 and 18 should take in less than 25 grams of added sugar daily. Doing the Math on Family Sugar Limits For kids and women: 25 grams equals 6 teaspoons equals 100 calories or about 5 percent of daily calorie intake. For men: 37 grams equals 9 teaspoons equals 150 calories or about 5 percent of daily calorie intake. Compare these numbers to the 80 grams of sugar most kids eat every day. That’s more than triple the suggested limit. What can you do to cut back? Nutrition labels list sugar in grams, so it’s easy to keep track of daily…  read on >

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 >