Wednesday, February 10, 2010
Are you worried about BPA in your kid's cup?
This article comes by way of "Eating Well' magazine.
When it comes to my health, and the health of my family, I like to play it safe. Recent news confirms that I’ve been doing the right thing by limiting my family’s exposure to bisphenol-A (BPA), an estrogen-like chemical used in polycarbonate plastics. BPA is used to make some reusable water bottles, clear plastic food-storage containers and some baby bottles; it’s also in the linings of some food and drink cans, and other things, such as dental sealants. Studies have linked BPA to the development of precancerous lesions and abnormal development of reproductive systems in animals.
Although the Food and Drug Administration has not issued a recommendation on a safe limit for BPA exposure, last week the agency said it had “some concern about the potential effects of BPA on the brain, behavior and prostate gland of fetuses, infants and children,” and would join other federal health agencies in studying the chemical in both animals and humans to determine what to do.
So although we don’t know how harmful BPA is to humans, what is known is that we’re all exposed to plenty of the chemical. In a 2005 study conducted by the Centers for Disease Control, 95 percent of people screened tested positive for BPA. And now there’s enough evidence questioning the safety of BPA that Marion Nestle, a member of EatingWell’s nutrition and health advisory board, wrote in her blog The Atlantic's website that we should “invoke the precautionary principle: don't use it until it is proven safe.”
That’s bold advice (albeit a bit tough in a world filled with so many things containing BPA), but I’ll follow it as much as I can, especially since my main concern is my 10-month-old son. Luckily many baby-bottle and baby-product manufacturers have made the effort to remove the chemical from their products. When I’m shopping for feeding items such as cups, bottles and dishes for my son, I always make sure to look for the manufacturers BPA-free claims. (Find easy recipes to feed your kids fresh, healthy foods here.)
To minimize your infant’s exposure to BPA, the Department of Health and Human Services recommends:
• Breastfeeding your baby for at least 12 months whenever possible or, when that is not an option, using iron-fortified infant formula. Powdered infant formula mix typically has no detectable level of BPA. (Have older kids?
• Discard scratched baby bottles and infant feeding cups.
• Pay attention to temperature when heating your child’s breast milk or formula. Studies have found there is a very small amount of BPA in plastics and other packaging materials that can transfer to food and liquids. Additional traces of BPA levels are transferred when hot or boiling liquids or foods come in contact with packaging containing BPA.
• Check the labels on bottles and food-preparation containers. Discard all food containers with scratches, only use containers marked “dishwasher safe” in the dishwasher and only use container marked “microwave safe” in the microwave. Plastic containers have recycle codes on the bottom. In general, plastics that are marked with recycle codes 1, 2, 4, 5, and 6 are very unlikely to contain BPA. Some, but not all, plastics that are marked with recycle codes 3 or 7 may be made with BPA
Click on post title to read full article with important links!
When it comes to my health, and the health of my family, I like to play it safe. Recent news confirms that I’ve been doing the right thing by limiting my family’s exposure to bisphenol-A (BPA), an estrogen-like chemical used in polycarbonate plastics. BPA is used to make some reusable water bottles, clear plastic food-storage containers and some baby bottles; it’s also in the linings of some food and drink cans, and other things, such as dental sealants. Studies have linked BPA to the development of precancerous lesions and abnormal development of reproductive systems in animals.
Although the Food and Drug Administration has not issued a recommendation on a safe limit for BPA exposure, last week the agency said it had “some concern about the potential effects of BPA on the brain, behavior and prostate gland of fetuses, infants and children,” and would join other federal health agencies in studying the chemical in both animals and humans to determine what to do.
So although we don’t know how harmful BPA is to humans, what is known is that we’re all exposed to plenty of the chemical. In a 2005 study conducted by the Centers for Disease Control, 95 percent of people screened tested positive for BPA. And now there’s enough evidence questioning the safety of BPA that Marion Nestle, a member of EatingWell’s nutrition and health advisory board, wrote in her blog The Atlantic's website that we should “invoke the precautionary principle: don't use it until it is proven safe.”
That’s bold advice (albeit a bit tough in a world filled with so many things containing BPA), but I’ll follow it as much as I can, especially since my main concern is my 10-month-old son. Luckily many baby-bottle and baby-product manufacturers have made the effort to remove the chemical from their products. When I’m shopping for feeding items such as cups, bottles and dishes for my son, I always make sure to look for the manufacturers BPA-free claims. (Find easy recipes to feed your kids fresh, healthy foods here.)
To minimize your infant’s exposure to BPA, the Department of Health and Human Services recommends:
• Breastfeeding your baby for at least 12 months whenever possible or, when that is not an option, using iron-fortified infant formula. Powdered infant formula mix typically has no detectable level of BPA. (Have older kids?
• Discard scratched baby bottles and infant feeding cups.
• Pay attention to temperature when heating your child’s breast milk or formula. Studies have found there is a very small amount of BPA in plastics and other packaging materials that can transfer to food and liquids. Additional traces of BPA levels are transferred when hot or boiling liquids or foods come in contact with packaging containing BPA.
• Check the labels on bottles and food-preparation containers. Discard all food containers with scratches, only use containers marked “dishwasher safe” in the dishwasher and only use container marked “microwave safe” in the microwave. Plastic containers have recycle codes on the bottom. In general, plastics that are marked with recycle codes 1, 2, 4, 5, and 6 are very unlikely to contain BPA. Some, but not all, plastics that are marked with recycle codes 3 or 7 may be made with BPA
Click on post title to read full article with important links!
Kiwi-Mint Julep
2 servings
Ingredients
3 tablespoons sugar
1/2 cup hot water
2 cups ice
3 kiwis, peeled
2 tablespoons frozen limeade
2 tablespoons. chopped mint
3 ounces bourbon, optional
Preparation
1.Dissolve sugar in hot water in a 1-cup measure; let cool slightly.
2.Combine ice, kiwis, limeade, mint, the sugar mixture and bourbon, if using, in a blender; blend until smooth.
Nutrition
Per serving: 190 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 45 g carbohydrates; 2 g protein; 4 g fiber; 7 mg sodium; 390 mg potassium.
Nutrition Bonus: Vitamin C, folate, potassium, fiber.
3 Carbohydrate Serving
Exchanges: 2 fruit
Kahlua Cheesecake Recipe with Oreo Cookie Crust
Creamy chocolate cheesecake batter, laced with Kahlua, loaded with Oreo pieces, baked on an Oreo Cookie crust. Drizzled with chocolate ganache for sophisticated tastes.
Coffee lovers will enjoy this rich chocolate cheesecake filled with Oreo Cookies. This Kahlua Oreo Cheesecake is made with Kahlua coffee liqueur that can be bought at any liquor store. There are many coffee flavored liqueurs on the market that are less expensive than Kahlua. Kamora, DeKuyper and Mr. Boston Coffee-Flavored Brandy all sell similar brands.
Kahlua Oreo Cheesecake Recipe with Oreo Cookie Crust
Oreo Cookie Crust Recipe
•13 Oreo cookies or similar chocolate sandwich cookie, crushed
•1/4 cup melted butter
Kahlua Oreo Cheesecake Filling Recipe
•2 pounds (four - 8 ounce packages) cream cheese, room temperature
•1 can (14 ounces) sweetened condensed milk
•4 large eggs, room temperature
•1 teaspoon pure vanilla extract
•2 teaspoon instant coffee crystals
•1/4 cup Kahlua or similar coffee liqueur
•1 1/4 cup semi sweet chocolate chips, melted
•16 Oreo Cookies, broken in large pieces (do not crush), reserve 1/2 cup for top of cheesecake
How To Make a Chocolate Kahlua Oreo Cheesecake
1.Preheat the oven to 300 degrees F.
2.Place a pan of hot water in the bottom of the oven and close the door.
3.Take a 9 inch springform pan apart, line the bottom plate with aluminum foil, then reassemble the pan. Pull the excess foil up and around the pan to prevent any batter from leaking into the oven. Spray sides and bottom with vegetable spray.
4.Mix Oreo Cookie Crust ingredients and pat on the bottom only of the prepared pan.
5.Dissolve the instant coffee in the Kahlua or coffee liqueur. Set aside.
6.In the bowl of a stand mixer, or in a large mixing bowl with a hand held mixer, beat cream cheese on medium speed until smooth – about 2-3 minutes. Scrape down sides half way through. Add sweetened condensed milk and beat again, scraping a few times. The mixture should be smooth. Add eggs 1 at a time beating after each addition until creamy. Add vanilla, Kahlua and disolved coffee crystals, and blend well. Turn the mixer to low speed, add melted chocolate in a steady stream, and beat only until there are no more cream cheese lumps and the filling is nice and fluffy. Scrape once more. Gently fold in all but 1/2 cup of broken Oreos.
7.Pour Kahlua Cheesecake batter into prepared pan on top of the Oreo cookie crust, and sprinkle remaining broken Oreos on top of the batter.
8.Bake the cheesecake at 300 degrees for 60-70 minutes. The center of the cheesecake will be a little jiggly. This will set up as the cheesecake cools. Remove from oven and let cool before removing the sides of the pan.
9.See the important link above (How To Make a Perfect Cheesecake) for further baking, cooling, serving and freezing instructions.
10.Remove from pan when fully chilled, and drizzle with the optional dark chocolate ganache icing.
11.Makes one 9 inch Kahlua Oreo Cheesecake. Serves 14. Wrap with plastic wrap, and refrigerate leftovers
Read more at Suite101: Kahlua Cheesecake Recipe with Oreo Cookie Crust: Coffee Flavored Chocolate Cheesecake Batter Studded with Oreos http://baking-decorating-cakes.suite101.com/article.cfm/kahlua-cheesecake-recipe-with-oreo-cookie-crust#ixzz0f5cZW1kQ
Read more at Suite101: Kahlua Cheesecake Recipe with Oreo Cookie Crust: Coffee Flavored Chocolate Cheesecake Batter Studded with Oreos http://baking-decorating-cakes.suite101.com/article.cfm/kahlua-cheesecake-recipe-with-oreo-cookie-crust#ixzz0f5cQDPAd
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