|
Q: I’ve heard that
mussels are good sources of omega-3 fat. How do I serve something
so complicated?
A: Mussels are a rich source of omega-3 fat, and preparing
them is actually quite easy. When you bring fresh mussels home
in a plastic bag, make sure to leave it open enough for them
to breathe, and store the mussels in the refrigerator for no
more than two days. Keep only those with unbroken shells that
are tightly closed or that snap shut when tapped. Just before
cooking, put the mussels in a bowl of cold water to give the
mussels time to expel sand in the shells. Use a brush to clean
the shells as you rinse them. With a sharp knife, cut off the
"beard" (the tough fibers coming out of the shell)
and pull back toward the hinge where the shell sections join.
There are lots of ways to cook mussels, but here’s a simple
one that is quick and does not require a recipe or measuring.
Sauté some regular or green onions with shallots, garlic
and/or celery in a little oil until wilted but not browned. Add
some canned tomatoes and a small amount of broth or red or white
wine. After a couple of minutes, add the cleaned mussels and
herbs like thyme or basil. Cook just until the mussels open,
showing they are done, which takes only about five minutes. Serve
over pasta or rice or with crusty bread to sop up the broth,
accompanied by a simple salad. Or expand this idea by serving
the mussels in a classic dish like bouillabaisse or paella, adding
other seafood and vegetables. The key is to watch mussels carefully
as they cook, since overcooking will make them tough. |
|
Q: Are the dates on
food packages important for food safety or just suggestions for
best quality?
A: These dates – "best by," "sell
by" and "use by" – mean different things
and often are not required by federal law to be on the package.
Most dates you see on food packages are not related to food safety;
they tell you how long the product stays at peak quality. Those
foods are safe and useable beyond those dates. However, there
are some important exceptions: Meat and poultry are labeled with
"sell by" dates that are related to food safety. They
should be cooked or frozen within two days after the sell-by
date on the package. Eggs may or may not have a "sell by"
date, depending on state laws. Buy eggs before the date limit
and use them within 3 to 5 weeks of purchase. As long as you
store them properly – in their original carton and in the
coldest part of the refrigerator (not the door) – even if
the "sell-by" date expires during that time, the eggs
are quite safe. Infant formula and many baby foods are required
to carry "use by" dates, which reflect quality as well
as nutrient retention. For example, if stored too long, formula
can separate and clog the nipple. Don’t buy or use baby
formula or baby food after its "use-by" date. Of course,
if foods are mishandled, bacteria can grow and cause foodborne
illness regardless of the date on the package. For example, if
cold cuts were left at room temperature more than two hours,
they wouldn’t be safe even if the date had not expired.
Q: Is it true that a
woman’s weight affects her tendency for hot flashes and
night sweats during menopause?
A: The causes of night sweats and hot flashes in the
years surrounding menopause are still not completely understood.
Women who are more overweight seem to be more likely to have
moderate or severe hot flashes, according to a few population
studies. There’s also limited research linking weight gain
and lower levels of physical activity to hot flashes. A study
that followed 1,659 midlife women for four years showed that
gains in body fat were associated with greater odds of hot flashes,
even after adjusting for a variety of menopausal factors and
hormone levels. Night sweats, however, were not related to body
fat changes in this study. Considering that a landmark report
on diet and cancer risk by the American Institute for Cancer
Research concluded that obesity increases risk of postmenopausal
breast cancer, there’s plenty of reason to take action if
you see increases on the scale, waist measure or pants size.
You can usually stop weight gain with simple steps like reducing
daily food and drink choices by 100- or 200-calories and adding
an extra 15 or 20 minutes of walking or other moderate activity
to your current average. |
Print
Forums
Refer Page
