Good Gut Health

Bowls of fruit and grains

Did you know that your digestive system plays an essential role in your overall health? Nurturing a population of good gut bacteria is good for your health. What you eat may encourage the growth of good or bad bacteria. For example, avoiding processed foods, high-fat foods, and foods high in added sugars is important for maintaining a healthy gut. Eating high-fiber and fermented foods actively promotes the growth of good gut bacteria.

High-fiber foods are a good source of prebiotics. Prebiotics are the fuel for your good gut microbes. High-fiber foods include legumes, like black beans and chickpeas; whole grains, including whole wheat and oatmeal; vegetables; nuts; and fruits. Eating high-fiber foods may help build a strong immune system; improve digestion, sleep, and brain health; and support heart health.

Fermented foods are great sources of probiotics. Probiotics are living friendly bacteria. The goal is for these helpful organisms to take up residence in your gut and replace other less helpful or even harmful bacteria. Fermented foods include yogurt, sauerkraut, kefir, and kimchi.

This month’s recipe, Berry and Greens Smoothies, has both high fiber and fermented foods. Bananas, frozen berries, and greens are high in fiber and yogurt is a fermented food; try it today!

Sources:
Healthline, www.healthline.com/health/gut-health
Tufts University Health and Nutrition Letter, nutritionletter.tufts.edu/

Food Safety Mythbusters

Blocks saying Facts and Myths

We all do our best to serve our families food that’s safe and healthy. However, do you know all you should know? A few food safety practices that many people believe and follow are actually myths.

Myth: I don’t need to wash fruits or vegetables if I'm going to peel them.

Fact: Because it’s easy to transfer bacteria from the peel or rind when you’re cutting to the inside of your fruits and veggies, it’s important to wash all produce, even if you plan to peel it.

Myth: To get rid of any bacteria on my meat, poultry, or seafood, I should rinse off the juices with water first.

Fact: Rinsing meat, poultry, or seafood with water can increase your chance of foodborne illness by splashing juices and any bacteria they might contain onto your sink and counters. If you choose to rinse for cultural reasons, make sure to clean and disinfect the sink and counters immediately afterward.

Myth: It is OK to wash bagged greens if I want to. There’s no harm!

Fact: Rinsing leafy greens that are ready to eat (those labeled “washed,” “triple washed,” or “ready to eat”) will not enhance safety. In fact, it could increase the risk for cross-contamination. This means harmful bacteria from your hands or kitchen surfaces could find their way onto the greens while washing them.

Source: Home Food Safety Mythbusters, fightbac.org

Storing Soup Safely

To keep leftover soup safe, cool it quickly before putting it in the refrigerator. Place the soup pot in an “ice bath”—a sink filled with ice. Or stir ice cubes into the broth.

Soup and bread

Never put a pot of soup directly into the refrigerator. Instead, pour the cooled soup into shallow containers, no more than two inches deep. Shallow containers ensure that foods will chill to 41˚F or below in less than four hours. This will prevent bacterial growth. Store soup in the refrigerator for no more than 3–4 days before eating it or throwing it out. Be sure to reheat cold soup to 165˚F or higher.

To learn how to freeze your homemade soup to make it go farther, visit AnswerLine blog, blogs.extension.iastate.edu/answerline/2016/10/24/
successfully-freezing-homemade-soup/.

Source: Serving Soup Safely, food.unl.edu/free-resources/newsletters/serving-soup-safely

Don’t Forget about Lunch-box Food Safety

Lunch bag with drink and fruit

Whether you are back to school or work, packing a meal can have some amazing benefits! Packed meals may be lower in calories and provide more essential nutrients, such as fiber, protein, vitamins, and minerals. Packing meals also saves money. It is important to remember lunch-box food safety when packing your meal. Follow these tips to prevent being ill when eating on the go.

  • Keep cold food below 40°F and hot food above 140°F.
  • Use an insulated lunch box. Some food is safe without a cold source, like whole fruits and vegetables, canned meat and fish, and peanut butter.
  • For perishable foods, keep foods cold by including at least two cold sources. Use two frozen gel packs or combine a frozen gel pack with a frozen juice box, fruit cup, or frozen bottled water. Place cold sources on top and bottom of perishable food items, including lunch meats, eggs, cheese, yogurt, and milk.
  • Clean your lunch box or bag regularly to avoid bacteria growing on the sides.

Source: USDA Food Safety and Inspection Service, www.fsis.usda.gov/

Handling Avocados Safely

sliced avocados

Bacteria love avocados almost as much as people do. Unlike most fruits, the avocado is low in acid. That makes it good for bacterial growth. In addition, we like to eat avocados raw, which means we don’t kill the bacteria by cooking.

Based on a 2014–2016 study, the FDA found that about 18% of avocados had Listeria monocytogenes on their skins. In small amounts, this germ isn’t dangerous for healthy adults. However, it can cause serious harm to young children, older people, and pregnant women.

  • To prepare an avocado safely, you first need to wash your handscarefully.
  • Then rinse the avocado’s skin thoroughly before you cut it open.Otherwise, the blade will carry the germs on the skin into the pulp.
  • Throw away the skin and the pit promptly.
  • To avoid bacterial growth, eat the avocado as soon as possible aftercutting and peeling.

Source: Colorado State University: Food Source Information, fsi.colostate.edu/avocados/#food-safety

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