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UK meat exporters complain about EU supply delays

Trucks stand at the border from a couple of hours to several days

British meat exporters complain that food trucks sit at the border between the UK and France for hours and sometimes days. The British Meat Producers Association (BMPA) argues that the new customs inspection scheme is no good: even seasoned exporters are struggling with paperwork, and the volume of meat shipments to the EU has dropped by 75% since January 2020.

Rizwan Khalid, head of Euro Quality Lambs, says that it takes three to four hours to prepare papers for one batch of mutton. The company supplies 70% of its products to the EU countries including France, Germany, Belgium and Portugal. “It takes the French side up to six hours to check documents and inspect products in a truck. We spend the whole day getting our meat to the markets of Paris “– said Khalid.

Meanwhile, some EU buyers are losing patience and are starting to consider other options. One large French meat importer told the BBC that he and his competitors are looking for alternative suppliers from Spain and Ireland.

The IRS has calculated that British businesses could lose £ 7bn due to the new system of customs checks.

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Headline USA

5 dangerous effects of eating deli meats frequently | The State

He Ham, mortadella and salami are some examples of cold meats and which in turn are processed meats. Eating these foods frequently can have Negative effects in your body; not only has to do with him weight, but also with chronic diseases such as cancer.

1. Weight gain

Photo: Shutterstock

Deli meats are higher in fat and calories than others, but not only that contributes to your weight gain. Eating ultra-processed foods makes people overeat and gain weight, compared to eating unprocessed foods.

Researchers have found that when people consume processed foods appetite suppressant hormones may decrease and increase hunger hormones.

2. Increased blood pressure

Photo: Pera Detlic / Pixabay

Processed meats are high in sodium. They contain a lot of salt, as well as nitrates and nitrites. Sodium is a mineral that contributes to high blood pressure, a major risk factor for heart disease.

Processed meats contain on average, 4 times more sodium and 50% more nitrate preservatives than raw meat according to researchers at the Harvard School of Public Health (HSPH).

3. Increased risk of heart disease

Photo: Pexels

According to the Mayo Clinic, sodium nitrate is believed to damage blood vessels and making arteries more likely to harden and narrow, leading to heart disease.

HSPH researchers found that a 50-gram (1.8 oz) daily serving of processed meat (about 1-2 slices of cold cuts or 1 hot dog) was associated with a 42% higher risk of developing heart disease.

4. Increased risk of colorectal cancer

Photo: Shutterstock

The processed meat (like cold meats) is classified by the World Health Organization as a carcinogen for humans. He notes that there is sufficient evidence that this type of meat causes colorectal cancer.

A group of 22 experts from 10 different countries concluded that each portion of 50 grams of meat processed that is consumed per day increases the risk of colorectal cancer by 18%. “This risk increases with the amount of meat consumed,” says the WHO.

The American Cancer Society warns that not only do processed meats increase the risk of colon cancer, but also raw red meat.

5. Increased risk of diabetes

Photo: Shutterstock

The American Diabetes Association recommends a modest or no consumption of red or processed meats to prevent and control type 2 diabetes. He points out that there is evidence that diets rich in red and processed meat are associated with increased risk of type 2 diabetes, cardiovascular disease (CVD), cancer (particularly colorectal cancer), and mortality for all causes.

Processed meats aren’t just red meats. The WHO notes that most processed meats contain pork or beef, but may also contain other red meats, birds (such as turkey or chicken), giblets, or meat by-products, such as blood.

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Why Replacing Red Meat with Beans May Reduce Your Risk of Heart Disease | The State

Consume protein from vegetable origin replacing red meat can help keep your heart healthy. According to a new study, opting for proteins like that of Beans may be associated with a lower risk of coronary heart disease.

The study published in BMJ with researchers from Harvard University was conducted on 43,272 men from the United States; observation began in 1986. The study concluded that for each serving per day, the Total red meat was associated with a 12 percent increased risk of coronary heart disease.

The unprocessed red meat increased risk by 11% of coronary heart disease, while processed red meat presented a risk 15% higher.

During the 30-year period, 4,456 incidents of coronary heart disease were documented, and 1,860 of them were fatal.

Combine nuts, legumes and soy

Contrary to the consumption of red meat, the intake of one serving per day from sources of combined vegetable proteins, including nuts, legumes and soy, partnered with a 14 percent lower risk of coronary heart disease.

Replacing whole red meat with whole grains and dairy products and red meat processed by Eggs could also reduce this risk.

Beans and soy

There are several components of legumes that can benefit heart health, including fiber, folic acid and phytochemicals.

Legumes such as soybeans, beans, and lentils are low in saturated fat and sodium. Its fiber content can especially help to lower blood cholesterol even without weight changes and can prevent spikes in blood sugar, both risk factors for cardiovascular disease.

The soy is a nutrient-dense with high-quality protein. Unlike some plant proteins, soy protein is considered complete protein, which contains the nine essential amino acids that the body cannot produce and must be obtained from the diet.

Other of its nutrients include vitamins B, fiber, potassium and magnesium. Half a cup of soy, boiled ripe, provides 15 g of protein. From soybeans are derived other products that also have their nutritional qualities such as tofu and tempeh.

Beans are also a source of vegetal protein. One cup of beans provides 14.5 g of protein. Can be combine proteins Incomplete beans with nuts, seeds, dairy products, or grains at a single meal or throughout the day to produce complete proteins. For example: eat beans with brown rice, couscous, almonds or cheese.

In addition to protein and fiber, beans have different types of B vitamins, folate, iron, calcium, magnesium, zinc, and potassium.

Why wouldn’t meat be so healthy?

Dangerous for the heart

The processed meats They are high in sodium, on average 4 times more sodium and 50% more nitrate preservatives than raw meat. Sodium contributes to high blood pressure and increases the risk of heart disease and stroke.

Colorectal cancer

The World Health Organization stated in 2015 that processed meat was classified as carcinogenic to humans. This classification is based on sufficient evidence from epidemiological studies showing that the consumption of processed meat causes colorectal cancer.

The experts concluded that each serving of 50 grams of processed meat that is consumed a day increases the risk of colorectal cancer by 18%. “This risk increases with the amount of meat consumed,” the statement read.

Red meat and cancer

A meta-analysis of 29 studies on meat consumption and colon cancer concluded that a high consumption of red meat increases risk by 28% and a high consumption of processed meat increases the risk by 20%.

Research published in BMC Medicine explains the high incidence of cancer among those who consume large amounts of dairy products and red meat. The reason is a molecule called Neu5Gc found in mammalian meat and dairy.

The Humans develop antibodies against Neu5Gc, these antibodies increase the risk of cancer, especially colorectal cancer.

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Meat grown with animal cells will be sold to the public for the first time | The State

Chicken cells are harvested when they reach sufficient density.

Photo:
Eat Just / Business Wire / Courtesy

The sale to the public of laboratory-grown chicken meat has started. Eat Just Inc. San Francisco obtained permission from the Singapore Food Agency (SFA) to offer the product. Singapore becomes the first government in the world to allow the sale of cultured meat.

The meat is created in the laboratory from cultured chicken cells. The chicken bites will debut at a Singapore restaurant, with plans for further expansion in restaurants and retail establishments in the country. The product will have a price equivalent to premium chicken.

The chicken will be produced under the new GOOD Meat brand from Eat Just through partnerships with local manufacturers and will go on sale in restaurants before it is available to consumers.

“Singapore has long been a leader in innovation of all kinds, from information technology to biologicals, and is now a world leader in building a healthier and safer food system,” said Josh Tetrick, co-founder and CEO of Eat Just.

How is the meat made?

The process begins with cell isolation, where cells are obtained through methods that may include a biopsy of a live animal. Chickens were not slaughtered to obtain the cells and grow the Eat Just meat, a company spokesperson told TechCrunch.

After the cells are cultured, transferred to a bioreactor, they feed with a proprietary blend of proteins, amino acids, minerals, sugars, salts and other nutrients; then they are harvested when they reach sufficient density.

No antibiotics are used in this proprietary process. The farmed chicken contains a high protein content, a high content relative in fats monounsaturated healthy and it is a source rich in minerals.

Eat Just met the SFA food safety requirements for the evaluation of novel foods. An external panel of international scientific authorities in Singapore and the United States confirmed that farmed chicken is safe and nutritious for human consumption.

With this authorization for the sale of farmed meat to the public, an important moment in the history of the food industry is marked. Singapore is the first country to allow the sale, but this is planned to happen in several countries around the world.

There’s also other companies that work on laboratory-grown meats using various techniques. Last month it became known that SuperMeat Opened The Chicken is the first restaurant in the world to offer laboratory-grown meat (although the meat is not for sale). This restaurant is located next to the factory in Tel Aviv (Israel).

Farmed meat could mean safer, more efficient, more animal-friendly and less harmful to the environment ways of meeting consumer demand for meat.

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What are the best meat substitutes? | The State


Photo:
Ella Olsson / Pexels

The meat substitutes are those who can have a similar taste, texture, or appearance to the meat. If you are using vegan meat substitute as the main source of protein, try to choose the option with more proteins and above all that is complete protein.

Proteins of animal origin are “complete”, because they have all 20 types of amino acids. Although there are some plant-based foods that offer complete proteins, most lack one or more of the nine essential amino acids.

Don’t blindly trust every product in the supermarket offered as is as alternatives to plant-based meat, such as hamburgers. They may seem like a healthy option but many of them are highly processed, with high sodium content and with many additives. Always check the labels.

High-protein food alternatives to meat

1. Tofu

Photo: Polina Tankilevitch / Pexels

Tofu is made from soybeans and is rich in complete protein. It can also contain additional nutrients like calcium and b12 vitamin. Always check the labels, plant-based foods do not contain vitamin B12 unless they are fortified.

“Tofu is a excellent source of protein vegetables and contains many essential amino acids ”, Journal of Harvard Medical School.

A cup of tofu contains about 20 grams of protein and 868 mg of calcium.

It is made in a similar way to how cheese is made with cow’s milk, but with soy milk. How to enjoy it ?: in salads, sautéed with vegetables and sauce, roasted, diced to soup, and even breaded and fried.

2. Tempeh

Tempeh is made from fermented soybeans. Unlike tofu, which is made with soy milk, tempeh is made with the whole soy, also offers complete protein. It has a drier texture and some products contain a mixture of other beans or grains.

This other product from soy it can contain more fiber, vitamins and protein than tofu. The plus of tempeh is that contains prebiotics and probiotics that favor the digestive health.

A cup of tempeh contains about 37 grams of protein and 184 mg of calcium.

3. Seitan

Seitan is made from wheat. Sometimes it is also called wheat gluten, wheat meat, wheat protein or simply gluten. It is made by kneading wheat flour with water and then rinsing the dough to remove all the starch.

Wheat gluten has a Chicken-like texture, dense and chewy, with a sabo very soft, which is why it is often seasoned with soy sauce or other marinades. It is a nutritious food, although it is not safe for people with celiac disease.

Although seitan is rich in protein, not considered a complete protein. It does not contain enough amino acid lysine to meet your body’s needs, explains the Healthline

Four ounces of seitan contain about 28 grams of protein.

4. Textured vegetable protein

Textured or textured vegetable protein (TVP) is a by-product of soybean oil extraction. Contains all essential amino acids and it is a good source of magnesium and some B vitamins.

The TVP is dehydrated, so it must be soaked in hot water to cook. It is flavorless on its own, but it can add a meaty texture to various dishes, similar to that of ground meat.

This meat substitute was developed in the 1960s by food conglomerate Archer Daniels Midland.

A cup of DVT contains around 35 grams of protein and 164 mg of calcium.

Other sources of protein to make meat substitutes

Also they beans, lentils and chickpeas they contain protein and have a fleshy texture with which you can make dishes that are substitutes for meat, such as burgers Y meatballs.

These legumes do not offer a complete protein, but according to Todays Dietitian. to the be combined with other foods like rice, they complement each other and provide all amino acids essential and can replace high-quality animal proteins.

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Health

Thanksgiving Guide: Finding Antibiotic-Free Turkeys


Nov. 20, 2020 — As Americans shop for their Thanksgiving turkeys, a public health advocacy group has issued a buying guide that rates brands based on their antibiotic use policies.



Of the 15 brands evaluated, eight got the green light, four a caution light, and three brands a red light, based on information about antibiotic use in the turkeys found on the companies’ websites.

Industry officials took issue with the report’s findings.

The news about antibiotic use in turkey production, overall, is encouraging, says Sydney Riess, a public health campaigns associate for the U.S. Public Interest Research Group, a federation of state groups that advocate against threats to public health and safety. Its report, “Talking Turkey,” was released today.

But, Riess says, “We also know there is a long way to go.”

Under FDA regulations, medically important drugs that fight germs, defined as those needed to treat human disease, cannot be used in turkeys and other feed animals to promote growth but can be used to prevent disease, she says. Some public health experts say the policy should be stricter, allowing the antibiotics to be used only to treat sick animals diagnosed by a licensed vet or, in some cases, to control a verified disease outbreak. Overuse of antibiotics leads to antibiotic resistance, an emerging global health issue.


What the Report Found

The U.S. Public Interest Research Group, or U.S. PIRG, evaluated 15 popular turkey brands, studying each brand’s website to find out about its policy on antibiotic use. Using that data, it divided the companies into green, yellow, or red categories, from most ideal to least.

Green-light companies have publicly available information on their websites saying they prohibit the use of all antibiotics or the routine use of medically important antibiotics for all whole turkeys sold.



Of the 15 brands studied, eight were classified in the green category:

  • Fossil Farms
  • Koch’s
  • Murray’s
  • Nature’s Rancher
  • Norbest
  • Organic Prairie
  • Perdue
  • Plainville Farms

According to information on their websites, companies in the yellow category may offer lines of whole turkeys raised without antibiotics, or without routine use of medically important antibiotics. But the policy does not necessarily apply to all of the whole turkeys sold by that brand, based on website information, U.S. PIRG says.

Four companies are in this yellow category:

  • Butterball
  • Foster Farms
  • Jennie-O
  • Northern Pride

Companies in the red category have no or limited information about antibiotic use in whole turkeys on their website; the data there suggests they continue to use medically important antibiotics routinely to prevent disease in health animals, U.S. PIRG says.

Red category companies include:

  • Honeysuckle White
  • Shady Brook Farms
  • Signature Farms

Industry Response

Beth Breeding, a spokesperson for the National Turkey Federation, an industry group, reviewed the report and responded. “National Turkey Federation members are committed to the judicious use of antibiotics in turkey production, and the industry has prioritized decreasing the need for the use of antibiotics used to treat people while maintaining our commitment to animal welfare,” she says.

Breeding says the report ”has numerous omissions and errors.” Among them, several companies mentioned were not contacted, she says.

The report is misleading and wrong, says Daniel Sullivan, a spokesperson for Cargill, which sells Honeysuckle White and Shady Brook Farms turkeys. “The mistake is that they are making these claims based solely on what is or is not published on a product website, not any actual data,” he says. His company does not use antibiotics in its turkeys in a preventive fashion (on healthy animals) and hasn’t since 2016, he says. “Nearly 50 percent of the birds sold under the Honeysuckle White brand and Shady Brook Farms brand are antibiotic-free, meaning they were never used. The Honest Turkey brand [also a Cargill brand] is 100 percent antibiotic free. No mention of that anywhere in the report.”


More on FDA Regulations, Public Health Concerns

The FDA updated its regulations about medically important antibiotic use in food-producing animals in 2017, saying these medicines may be used only in the feed or drinking water of food-producing animals with veterinary oversight and can’t be used to boost growth.

According to the CDC, each year in the U.S., at least 2.8 million people get an antibiotic-resistant infection, and more than 35,000 die.

According to U.S. PIRG, in 2017, turkey production used nearly 18 times more medically important antibiotics than chicken per pound of meat produced.


Expert Perspective

“The report shows that there has been progress among the top fresh turkey producers in reducing overuse [of antibiotics],” says Steven Roach, food safety program director for Food Animal Concerns Trust, a nonprofit advocating for animal welfare, who reviewed the report.

“Perdue [a major producer] no longer allows routine antibiotic use, and some other major producers are marketing some turkey raised in reduced antibiotic use programs,” he says.

“The report provides a helpful tool for consumers who are looking for a turkey and want to reward companies doing the right thing on antibiotics. One challenge for consumers and consumer advocates is the lack of transparency by companies in how they are actually using antibiotics on their farms.”

Consumers can also look for specific phrases on the turkey label, such as “No antibiotics administered,” “Raised without antibiotics,” or “No antibiotics ever,” according to U.S. PIRG.



WebMD Health News


Sources

Sydney Riess, public health campaigns associate, U.S. Public Interest Research Group.

U.S. Public Interest Research Group: “Talking Turkey: A Consumer Guide to Buying Turkey Raised Without Overusing Antibiotics.”

Steven Roach, food safety program director, Food Animal Concerns Trust, Chicago.

Beth Breeding, spokesperson, National Turkey Federation, Washington, D.C.

Daniel Sullivan, spokesperson, Cargill, Minneapolis.

CDC: “Antibiotic/Antimicrobial Resistance (AR/AMR).”

FDA: “Antimicrobial Resistance.”

 



© 2020 WebMD, LLC. All rights reserved.





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5 lies they have told you about meat | The State



We are currently exposed to Too much information and more when it comes to food. Taking into account that in recent months the most relevant health topic has focused on the importance of following a balanced and quality diet, has led to numerous questions and myths around the most consumed foods.

Derived from popularity and boom that have caused to follow a plant-based diet, everyone has set their sights on the meat and in a way they are beliefs that have caused a somewhat wrong propaganda against the consumption of meat. That is why we select the 5 main and most recurring myths around its consumption.

1. Meat rots in the colon

One of the most popular beliefs around meat consumption, is related to its effects on digestion. Some people claim that the meat is not digested properly and that is why it can “to rot” in the colon, it is time to clarify that it is a totally false statement that many relate to inventions created by strict vegans. In fact it has A study that proves that this is a myth, what happens when we eat meat is the following: stomach acid and digestive enzymes break it down in the small intestine, proteins are broken down into amino acids and fats are broken down into fatty acids. Thereafter, are absorbed into the digestive wall and pass into the bloodstream, therefore there is nothing left for “to rot” in the colon. Surprisingly the items that actually rot in the colon, is the indigestible plant matter (fiber) from fruits, vegetables, grains, and legumes. The explanation is that the human digestive system does not have the necessary enzymes to break down fiber, so it travels to the colon where it ferments (rots) by the beneficial bacteria in the gut, which turn it into beneficial nutrients and compounds such as short chain fatty acid butyrate.

2. Meat is high in cholesterol and saturated fat

The science has shown that both the cholesterol and fat content that brings the meat, they are harmless to health. The truth is that for years cholesterol has been considered a great enemy, when in reality one vital molecule in the body, found in all cell membranes and that is used by the body to produce hormones. The liver produces large quantities cholesterol, in such a way that in cases where you get a lot of cholesterol derived from foodit simply produces less. In fact, it is estimated that approximately 70% of people, cholesterol in the diet has negligible effects on blood cholesterol and in the rest of 30% there is a slight increase in the LDL cholesterol considered “Bad cholesterol” but it also increases HD cholesterolL who is popularly known as the heart protector by excellence. In fact, it is estimated that the same happens with saturated fats, in such a way that studies show that the people that have large LDL particles are associated with a much lower risk of heart disease.

3. Meat causes heart disease and diabetes

The consumption of meat is very constantly blamed for a long list of Western diseases, especially in the specific case of heart conditions and type 2 diabetes. It has a livelihood which is quite interesting, which is based on a belief that indicates that ethese diseases are new Y meat is an ancient food. The truth is that humans and the prehumans they have been eating meat for millions of years and for various scientists blame an old food for new health problems it does not make any sense. In fact there is a massive study released in 2010, in which the researchers collected data from 20 studies which included a total of 1,218,380 people and in which they found no link between the consumption of raw red meat and the heart disease or diabetes. However, it is very important to clarify that not all meat is the same and it is true that it is essential for health to select the organic and lean variants.

4. Meat makes you fat

This belief arises from the idea about the high fat content of beef, however everything will depend on the quality and type of cut that is selected. In such a way that integrate the leanest varieties, it is a great success to contribute great nutritional levels Y promote weight loss. The best recommendation is to opt for lean options, which are distinguished by having a fat percentage less than 4%. In fact, it has been proven that consumption of low-fat meats, is helpful for speed up metabolism even for 100 calories a day and thanks to the macronutrients that it contains, as is the particular case of proteins of high biological value, provides a pleasant feeling of satiety, which helps to control the excessive appetite and the anxiety to eat.

5. Humans are not designed to eat meat

There is a belief pointing to human beings as herbivores by nature and based on this, he points out that they are not designed for meat consumption, many vegans also promote this idea. SHowever it is completely false, the beings humans and prehumans have been eating meat for a long time and it is a fact that the body is perfectly adapted to meat consumption. At the same time it is important to mention that the human digestive system, it really does not resemble herbivores at all and this is related to the dimensions of the human intestine and the ability to produce large amounts of hydrochloric acid in the stomach, essential to help break down animal proteins.

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For True Meat Lovers: 5 Dish Ideas to Get the Most Out of Ground Beef | The NY Journal


Cooking with ground beef is a rich alternative to fill lunches and dinners with flavor.

Photo:
Image by congerdesign from Pixabay / Pixabay

Today many people have chosen to follow a diet based on the consumption of animal products, although they are foods that are related to great nutritional benefits and thanks to its content in proteins of high biological value, are considered a exceptional ally for weight loss. It is also true that popularity in meat consumption has increased, derived from the famous ketogenic and paleo diets.

Based on the above, ground beef has been considered a wonderful, accessible and highly versatile alternative for those who eat meat. It is very easy to cook, simply add various seasonings, vegetables and it can be browned or baked. While they exist very iconic dishes that stand out for the use of Ground beef, as is the case with the Bolognese sauce, the meatballs, the meatloaf and tacos; however these options they can get very boring after a while.

That is why we present you 5 delicious and simple ideas, to take the use of ground beef to another level. Are the perfect alternative to prepare a recipe plain ground beef, give average weeknight dinners a spin, or prepare some different and original dish for meetings with family and friends.

1. BBQ ground beef nachos

The typical nachos to enjoy the days of matches and sports shows, they can easily be a rich and easy dinner option to share. They are a unpretentious, very simple and rich dish, the detail that makes this recipe the most original is season the meat with BBQ sauce and that undoubtedly adds a delicious spicy touch, accompany them with a rich salad. Know the full recipe here.

Nachos with ground beef
Nachos with ground beef./Photo: Pixabay

2. Ground Beef and Bean Chilli

Chili is a very complete and abundant soup, which is made with ground beef and quite spicy. It is characterized by being very thick and satiating, this recipe is perfect since it is made in a Slow cooking pot. This method makes the flavors and nutritional properties of meat, beans, vegetables and seasonings. Best of all, you can prepare a large quantity and consume it throughout the week, you just have to heat it. A delight to survive cold days! Know the full recipe here.

Beef chili. / Photo: Pixabay

3. Lasagna with meat sauce

Pasta and ground beef they get along wonderfully, and this delicious recipe is no exception. It is one of the most comforting, exquisite and accessible, what makes this version different is its rich pork gravy sauce, in which three varieties of cheeses, spinach and aromatic herbs are added. Without a doubt it is the ideal option to prepare in advance, keep it refrigerated and just bake it, for those nights that you have no head to cook. It is also the perfect dish to show off in family and friends gatheringsAccompany it with a delicious salad. Know the full recipe here.

Meat lasagna. / Photo: Courtesy

4. Peppers stuffed with ground beef

Peppers are a vegetable of the most versatile and nutritious, stand out for its capsaicin content that gives them a great antioxidant and anti-inflammatory power. Stuffed peppers are very easy and quick to make, all you have to do is fill them with the meat mixture and bake them in the slow cooker. The end result is unique, since the ingredients will be incredibly tender. Know the full recipe here.

Stuffed peppers
Peppers stuffed with ground beef. / Photo: Pixabay

5. Argentine empanadas with ground beef

Cooking traditional ones Argentine empanadas stuffed with ground beef, it doesn’t have to be a impossible task. They are the perfect alternative for cook as a family on weekends, when using commercial tapas, all you have to do is prepare a rich ground beef filling and bake them. While they may be the perfect snack, also accompanied by a rich soup or salad are part of a Exquisite complete food. Know the full recipe here.

Meat patties / Photo: Shutterstock

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Pork chops, sautéed mushrooms and autumn herbs | The NY Journal


An easy and exquisite dish.

Photo:
Allie A La Carte / Courtesy

I love how aromatic and flavorful this recipe is. The pork tenderloin chop is pretty lean so don’t be afraid to cook them medium well to maintain its flavor and juiciness.

The secret to stir-fry mushrooms is to cook it quickly and for a short time, almost like a stir-fry, so that it preserves its consistency and flavor. They are so rich that you can also serve them as an appetizer with fresh bread. Try it and you will remember me!

What do you need for the pig (approx. 2 people):

2 thick pork loin chops (same size)

2 tablespoons of extra virgin olive oil

Juice of 1/2 lemon

1 clove garlic

Fresh thyme (to taste)

Salt and pepper

What you need for the sofrito:

4-5 oz mushrooms (mix of different varieties), sliced

2 tablespoons of extra virgin olive oil

1 clove of garlic, minced very small

A splash white wine (any dry wine)

Fresh rosemary (to taste)

Fresh thyme (to taste)

Salt and pepper

Preparation (approx. 15 minutes):

Season the cutlets with salt, pepper, lemon juice and set aside. In a skillet over medium-high heat, add the oil and seal one side of the chops until golden brown (about 3 min.).

Then turn them over, add the garlic, thyme, lower the heat to medium-low and cover. Slow cook other side for 3-4 more minutes, depending on size. Meanwhile, in a skillet over medium high heat, add the olive oil and mushrooms.

Sauté for 1-2 minutes, then add the garlic, the splash of wine and stir well until the alcohol evaporates.

Finish the recipe by adding the herbs, salt, and pepper and then serve in a plate on top of the pork.

Bon Appetite!

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Listeria Outbreak Linked to Deli Meats in New York and Two Other States | The NY Journal



The Centers for Disease Control and Prevention of the United States warn of a Listeria outbreak in Florida, Massachusetts and New York which would be linked to the consumption of cold meats. An infected person has lost his life.

So far there is a report of 10 infected people who were hospitalized. Of the 10 patients, seven are from Massachusetts, two are from New York and the person who died was from Florida. Those affected include eight women and two men, who are between 40 and 89 years old.

Sick people reported eating Italian-style meats, such as salami, mortadella and serrano ham. They bought cold meats packaged and sliced ​​meats at the counters of deli.

The bacteria Listeria It can easily spread to other foods and surfaces. Bacteria in a contaminated deli product can spread to other deli meats and cheeses in shared display cases or equipment on deli counters.

The investigation is still ongoing to determine if there is a specific type of cold cuts or a provider common related to disease.

People with higher risk should avoid eating cold meats

The CDC recommends that people who have a higher risk getting sick from Listeria should avoid eating cold meats, unless I know warm up to 165 ° F internal temperature or until very hot just before serving.

A person is at higher risk of getting sick with Listeria if they are pregnant, have 65 years or older, or has a weakened immune system.

Precautions you must follow

Avoid eating cold cuts unless they are heated to an internal temperature of 165 ° F or until very hot just before serving.

Wash your hands after handling cold meats. Clean the refrigerator shelves, kitchen countertops, utensils, and other surfaces that may have been in contact with cold meats.

Prevent juices from deli meats from staining other foods, utensils, and food preparation surfaces.

Refrigerate sausage packages unopened and factory sealed by no more than 2 weeks.

The open packages and sliced ​​meat at a local deli should be kept in the fridge and be consumed in a period no more than 5 days.

About listeria

Listeria can cause fever and diarrhea similar to other foodborne germs, but the type of Listeria infection it is rarely diagnosed.

Women pregnant With listeriosis they often experience fever and flu-like symptoms, such as fatigue and muscle aches. These infections can cause a spontaneous abortion, fetal death, premature labor or a life-threatening infection of the newborn.

Non-pregnant people may experience symptoms such as headache, stiff neck, confusion, loss of balance and seizures, in addition to fever and muscle aches.

People with invasive infection (the bacteria have spread beyond the intestine) by Listeria report that symptoms begin 1 to 4 weeks later from eating contaminated food.

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