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Q: What should I do
if I still have eggs left after the safety date stamped on the
carton?
A: Eggs are safe to eat for four to five weeks after
purchase or the "expiration date" if refrigerated continuously.
You may see egg cartons dated using two different systems. All
egg cartons with the USDA mark display the date the eggs were
packed in a format called the Julian date, ranging from 001 for
January 1 to 365 for December 31. As long as eggs are stored
properly in the refrigerator, storage within the four-to-five-week
range is likely to only pose a problem in the appearance of the
eggs (the white becomes thinner and the yolk flatter). To maximize
quality and safety, refrigerate eggs in their cartons on a middle
or lower shelf (not on the door where the temperature is warmer
and more variable). If your eggs are approaching the five-week
mark, note that eggs will keep as long as a year in the freezer.
To freeze eggs, beat whole eggs until just blended, pour into
freezer-safe containers, seal tightly and freeze. Label the container
with the number of eggs included and the date. To thaw, just
store the container overnight in the refrigerator. |
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Q: What influences whether
cervical cancer develops after HPV infection or formation of
abnormal cells?
A: We don’t know for sure. Infection with HPV
(human papilloma virus) is the cause of almost all cancer of
the cervix, the gateway between a woman’s vagina and uterus.
But HPV infection is common, and usually does not lead to cancer.
In part, it depends on the type of HPV – out of more than
100 types, just 4 account for 80 percent of all cervical cancer.
Most infections clear up on their own, but repeated infections,
smoking or weakened immune function all seem to increase the
chances that the infection will lead to abnormal cells. Differences
in certain genes associated with immune function seem to make
some women more susceptible to developing pre-cancerous lesions
following infection. If abnormal cells are found early, they
can be removed or killed before they turn into cancer cells.
Healthy eating habits affect both immune function and DNA stability
and repair. But so far the evidence of protection from healthy
eating is stronger for other cancers than for cervical cancer.
Q: Are tamari and soy
sauce the same thing? Is one lower in sodium than the other?
A: Tamari is one type of soy sauce. You may sometimes
hear that tamari [pronounced tuh-MAHR-ee] is lower in sodium
than soy sauce but that’s not necessarily true. Both are
made from fermented soybeans. Tamari was originally developed
by adding extra water to a fermented soybean paste called miso.
What many people consider "regular" soy sauce, called
shoyu, includes added wheat. Today, some types of tamari also
include wheat. Sodium content is high in both tamari and shoyu
types of soy sauce, with about 300 milligrams (mg) of sodium
in just one teaspoon (2,300 mg is the recommended upper limit
for the day). Individual brands vary, but the key to substantially
lower sodium is to look for the reduced-sodium versions. Even
these contain about 175 to 240 mg per teaspoon but it helps.
Chefs generally say that tamari is thicker and has a stronger,
more complex and pronounced flavor than "regular" shoyu
soy sauce, and therefore consider tamari mainly appropriate for
cooking rather than as a table condiment. |
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