About a year ago I ran a post about PLUs.  These are the numbers listed on the little stickers of the produce we purchase.  Did you remember that PLUs (“Product {or Price} Look-Up” labels) actually mean something?… they aren’t just random numbers.

I have them in long-term memory but I was reminded about them during my recent grocery store trip when I realized (while standing in line, of course!) that I had forgotten to purchase tomatoes.  I asked my 10-year old to run back to the produce section and bring back three tomatoes.  I did, however, forget to be specific… ugh-oh.  Well, lo and behold, she returned with three lovely tomatoes and said “Don’t worry… they’re 9 Mom!”  Yes, she remembered!

So, it’s a good time for a reminder:  the important number is actually the first digit and they can tell you a whole lot about the produce you purchase.  It tells you exactly how it was grown.

Here are the digits you need to remember (with an update from my past post) :

• 3 or 4 – indicates conventionally grown produce (grown with pesticides, herbicides & fertilizers)

• 8 – originally I had indicated that this identifies genetically-modified (GMO) or genetically-engineered (GE) produce but more evidence is showing that this may not be so and there is no true designation for GMO.

• 9 – indicates that the produce is ORGANIC

The next time you pick up a piece of produce: (1) look at the first digit of the PLU label, (2) remember these numbers, (3) know what you’re buying and then (4) rest assured that they’ll tell you more about the food you’re buying for (and serving to) your family.  And, even when you don’t expect it, your kids may catch on too!

So, I’ve reviewed and given away some fantastic eco-products over the past weeks.  Congrats to the winners – I hope you’re enjoying your prizes! – and don’t forget that a few of the giveaways are still open for entries!

Now I need to move on to something that has always been high on my list of concerns… the foods I feed my family.  It’s been no secret that I favor organic foods (and I’m an avid supporter of CSAs).  I also try to steer clear of anything processed and shop the perimeter of grocery stores where fresh foods are often found. But, more and more, genetically altered foods are finding their way into our daily “eats”!

One of my previous posts talked about all of my biggest concerns with these foods but, for a simple explanation: genetic modification is a process of recombining DNA in food sources to introduce new characteristics or desirable traits. Ugh. Changing DNA?!?  There is also no long-term and/or conclusive research about the consumption of these “altered” foods and the effects on the people consuming them… doesn’t that just make your stomach swirl… yea, in a big way!

Would it bother you more if I told you that, currently, these genetically engineered foods have no labels identifying them as GMO.  The FDA simply has no requirements.

Environmental Working Group (EWG) and the Just Label It campaign has a petition to the FDA demanding that genetically engineered foods are labeled… if you’re so compelled, sign it and tell them you want to know what you’re eating!

A dear friend of mine taught me that “silence is compliance”… when it comes to my family’s food, I don’t want to be silent! Sign with me?

When we make food choices for our families, we often put most of our effort into what we’re buying but, there is another part of the equation.

How is your purchase packaged? I get really annoyed when I see lovely organic eggs placed in a polystyrene container.  Nope, that’s not green at all because, while it can be upcycled, it certainly can’t be recycled.

Take a closer look:

• Mesh bags – they’re a green mama’s best friend for purchasing fresh produce.  Don’t cart home a mountain of plastic bags… use your own bags instead. (But if you forget, return those plastic bags to the store for recycling).

• Glass – it’s a dream container. Not only can it be recycled but it can be safely reused.

• Aluminum cans – yes, it’s recyclable but many also worry about leaching into the contents.

• Paper packaging – it often gets contaminated from food residue or has a wax coating, making it unrecyclable.

• Plastic – some of it is recyclable, but it’s also made from fossil fuels.  And, would you believe, only about 4% of plastics ever get recycled! (Plus, many also worry about plastics leaching toxins into the food.)

• Cardboard or paperboard – definitely “Recycling 101”… make sure it reaches your recycling can.

• Polystyrene (often called Styrofoam) – covered in my “egg” comment… avoid it!

The moral of the story is to consider the packaging of what you purchase right along WITH your purchase.  You CAN bring your own containers for bulk foods, the meat and deli counter, produce… and you’ll earn a green star for being “as green as you can be!”

This coming Memorial Day weekend always seems to be the kickoff of grilling season in my neighborhood.  It’s the aroma that indicates that summer is on its way.  While some of you may be lucky enough to grill all year long, we’re just getting started… and once we get started, it doesn’t end until the snow flies. (It’s also a time for me to share cooking duties with my husband… BONUS!)

We’ve always owned a propane grill and never, ever, go the route of charcoal or (perish the thought!) lighter fluid!  (EEK!)

To me, the propane choice seems like a no-brainer, but is it really?

Take a look at the facts:

• Overall, propane grilling creates a smaller carbon footprint than charcoal grilling, by about a third.  (win: propane)
• Charcoal comes from renewable resources, but propane does not.  It comes from non-renewable fossil fuels. (win: charcoal)
• Carbon monoxide levels from charcoal grilling can be as high as 105 times as much as propane grilling.  (BIG win: propane)
• The “burn time” for propane is much less than charcoal.  It only needs to be “on” when you need it.  Charcoal must burn until coals are hot and then you need to wait until it burns out before the cycle is done, and it creates gasses all the while.  (win: propane)
• Charcoal often travels a far, far distance (and creates extra emissions) before it even reaches your grill, but “not so” with propane… it’s most likely local. Plus, producing charcoal creates even more emissions than actually burning it!  (win: propane)
• Lighter fluid for charcoal is a petroleum distillate that emits volatile organic compounds (VOCs) when burned.  (win: propane)

So, I’d say we’ve been making the right decision, especially with that last VOC issue!  But just remember that what you toss on the grill matters too – preferably local organic meats and veggies!  And when it’s time for clean-up, baking soda and warm water does wonders too!

Now, fire up that grill and let’s get the cookout underway! (My family will be right over!…)

The idea of chicken nuggets turns my stomach. I know they have (somehow) become a staple of American kids’ diets, but for my entire life, I have found them disgusting.

Recently there has been a bunch of hub-bub about what’s really in those chicken nuggets… and patties too (and I really wonder if they are worth of having “chicken” in the name at all!).

My kids, like me, consider them fairly gross.  Have you SEEN this photo? Yes, that pink stuff right there (that looks like strawberry soft-serve ice cream) IS the stuff those nuggets are made of.

Want to know what’s in them? It’s called “mechanically separated chicken”.  A machine actually removes all of the disgusting leftovers after the quality parts are removed… it removes the tendons, tissue, cartilage, organs, and other chicken extras, and grinds them into a fine poultry paste. An ammonia wash is used to kill the bacteria and, because it looks (and now tastes!) horrible, artificial colors and flavors need to be added to make them edible.  In reality, with all of the other additives, only about 50% is even some chicken “part”… and that doesn’t even get into the nutritional side of the story. The sodium and fat content is appalling.

I tried to show this to my kids and my daughter said, emphatically, “No… Mom! I can’t watch!” If you want your kids to break-the-habit, try to get them to take a look. (I actually have two videos… this one shows the kids rejecting the nuggets, but I will warn you… the embedded video below shows kids STILL willing to eat the grossness they saw… a testament to how we’ve allowed this “food item” to become acceptable!)

Just like any other food item, not all chicken nuggets and patties are created equal.  There are some semi-decent products out there but, buyer beware. If it says “mechanically separated chicken” on the package, throw the box and RUN! … because that icky pink stuff is what you’re buying.

Instead, pack up some healthy food (in reusable containers!) when you’re on the go… or serve up a rainbow of healthy foods in a muffin pan when you’re at home.  Just reconsider chicken nuggets.

Truly, there are so many better, healthier, nutritious options… chicken nuggets are not really chicken nuggets.

It feels as if it’s been somewhere close to… oh, I don’t know… “forever”(?!) since I’ve been able to buy fresh, local produce.  I’ve paid ridiculous amounts of money for fruits and vegetables over the winter months because, in my opinion, it’s always worth it.

It will be a few months yet (for many of us) before it’s high time to enjoy our fabulous, local harvest.  But whether you’re shopping your local farmers market or buying the usual organics from your grocery store, you want to make sure you get the “most” out of everything you buy.

Sadly, the nutritional content of today’s conventionally-grown produce is believed to be dramatically decreased from 30 years ago. The vitamins, minerals and proteins are dwindling (due, in part, to the use of synthetic fertilizers that make them grow faster and inhibit the absorption of nutrients!) so this is another little testimonials for “going organic” too.

But whether your produce is conventionally-grown (afterall, the “Clean 15” is often considered) or you go 100% organic, there are a few helpful tips to get the “most” out of your produce:

• “Fresher is better” – all produce begins to lose nutrients are soon as it’s harvested, so consume it as soon as possible after you buy it. The rule of thumb should be one week maximum (plus, you must consider where your produce “originated”), so plan for what you need and don’t overbuy, even if it will “keep”.
• “Bigger isn’t better!” – choose smaller pieces of fruits and vegetables instead of the largest ones in the bunch.  Plants have limited amounts of nutrients to pass on, so if the produce is smaller the nutrients are more concentrated.
• “Keep it together, people!” – while pre-washed, pre-cut, and pre-prepped fruits and veggies may sound appealing (and convenient!), skip them… this causes them to lose nutrients as well.  And don’t do a lot a prep, cleaning, chopping or cutting at home until you actually need to consumer them either… no need to set those nutrients loose!

My kids have always been great eaters when it comes to a variety of fruits and veggies but, whether for us or our kids, we all know every bit matters, so use these tips to make the “most” of every precious bite!

Two weeks ago I wrote an article about “Antibiotics in our Food Supply”.  I got some interesting emails as a result (after I addressed the fact that I had been accused of writing “fear based content”). Again, that’s never my intent, but anyhow… a reader also sent me a fact and a link.  This, too, is worthy of sharing.

“Today, 7 out of every 10 items on grocery stores shelves contain ingredients that have been genetically modified. In other words, scientists are using new technology to transfer the genes of one species to another, and these altered foods are in the market stream. And yet many scientists have concerns about the safety — to people, wildlife and the environment — of this process. That’s why consumers in Asia and Europe are demanding that their food be free of genetically modified ingredients.”

Take that however you’d like but I will say again and again that I hate my foods being “messed with”! (And now I will jump off my soapbox and just continue…) As for the link, it directed me to the Organic Consumers Association site.  I checked it out and it’s fantastic.

Whether you are want to join a campaign and take action, find green/organic products and services in your area, or just catch up on some green news, it’s a great resource… for everyone.

As the saying goes, “we are what we eat” and, although I am far from perfect, I prefer to remain “un-modified”! You?

There have been a few occasions, over the course of this blog, that I have been accused of writing too much “fear based content”.  Hmm… okay.  Well, I’ve never really looked at it that way… I’ve always thought I was just sharing tips, ideas and the things I have learned or have come to “know” in helping others live greener, healthier lives…

So, for those who don’t like that type of information, I’ll preface this by saying that you’re probably not going to like what I’m about to share.

Nonetheless, I find this next bit of information really bothersome and I happen to think it’s worthy of sharing.  Okay, now you’ve been lovingly warned…

Here goes…

The FDA recently released the fact that 80% of the antibiotics sold and used in 2009 were actually administered to livestock used for our food supply.  Of the 35 million pounds used, 28 million pounds were used for agricultural animals and only 7 million pounds were used on humans.

The concern is this… evidence shows that the ever increasing use of antibiotics on agricultural animals (used for food) is contributing to the growth of bacteria that is resistant to the antibiotics we use to treat human illnesses.

Most often, they are not used for therapeutic reasons either. They are used to increase the growth, weight and size of animals more rapidly, and also attempt to control diseases when the animals are raised in such cramped confinement quarters.  There is also the need to maintain the animal’s illnesses because they are fed with things that are unnatural to their digestive systems.  (Regular readers might recall a previous post about agricultural animals actually being fed junk food!)

I could go on and on about this topic but, suffice it to say, this is the exact reason all of the meats, eggs and milk I purchase for my family are antibiotic-free, steroid-free and growth hormone-free…

While I hope you don’t think my advice is fear-based, I have to be honest and say this information does scare me…

Your thoughts?

I parted ways with bleach long ago. Even the smell makes me uncomfortable. In fact, chlorine bleach is a caustic chemical and a registered pesticide.  Hydrogen peroxide is formed and dissipated naturally in the environment when it simply breaks down into oxygen and water (… you see where I’m going with this, don’tcha???).

Hydrogen peroxide can act as a substitute for bleach in virtually every way.  Where you used bleach, use peroxide instead… and even far beyond.

It should always be diluted down to a 3% solution but (fortunately!) this is how it is commonly sold in your local drugstore or market, so you don’t need to worry about mixing your own concoction!

Some of the best uses for hydrogen peroxide?… just take a look:

• Disinfectant – for cleaning toilet bowls, floors, showers, tubs, tile… your bathroom is its disinfecting playground!

• Dishwasher – add a few drops to your dishwasher detergent for extra sterilization

• Food cleaner & natural preservative – add a few teaspoons to a large bowl of cold water. Wash and rinse your vegetables and fruits thoroughly to clean them and prolong their freshness

• Laundry – simply use in place of the bleach or use as a stain remover (but be sure to blot & rinse immediately to avoid any potential discoloration)

• Oral hygiene – use it to clean your toothbrush, or a teeth whitener (when combined with baking soda, in small quantities, to make a paste!)

• Sanitizer – put in a sprayer bottle to sterilize and disinfect counter tops, cutting boards, stove tops, sinks, the refrigerator and even coffee pots, blenders and food processors

• Toy cleaner – combine one part peroxide to ten parts water and soak water-tolerable toys, then thoroughly rinse and dry. (This is especially helpful after a bout of illness in the house!)

• Window cleaner – add a half cup to four cups of water and create a streak-free window cleaner

The toy cleaner appeals to me, especially.  I recall when our daughter was in daycare (for a brief, fleeting moment, until I decided being a stay-at-home mommy “was for me”…) and I was horrified that they cleaned the toys with bleach!  AUGH! My baby was probably putting those toys in her mouth the very next day!

Say good-bye bleach, hello peroxide. Nothing lost, but “a whole lot of peace-of-mind” gained!

Okay, another “confession”… until recently, I had no idea either!  I’m talking about the little stickers on the produce we purchase.  They’re actually called PLUs, (“Product {or Price} Look-Up” labels), and would you believe the numbers actually mean something?… they aren’t just random numbers.

(*Insert a look of surprise from me too!*)

The important number is actually the first digit and they can tell you a whole lot about the produce you purchase.  It tells you exactly how it was grown.

Here are the digits you need to remember:

• 3 or 4 – indicates conventionally grown produce (grown with pesticides, herbicides & fertilizers)

• 8 – indicates genetically-modified (GMO) or genetically-engineered (GE) produce

• 9 – indicates that the produce is ORGANIC

The next time you pick up a piece of produce: (1) look at the first digit of the PLU label, (2) remember these numbers, (3) know what you’re buying and then (4) rest assured that they’ll tell you everything you want to know about the food you’re buying for (and serving to) your family.

(*Yes, continue that look of surprise from me too!…*)