Antibiotics in Food
Today’s farming and animal-raising techniques introduce hormones, pesticides, and herbicides into the food supply. While most of these substances can be processed by the liver without any problems, the overuse of antibiotics in livestock feed probably raises your risk of a food-borne illness.
Chickens, for instance, now harbor bacteria, such as salmonella, that are resistant to antibiotics. If you handle raw chicken or eat undercooked chicken contaminated with such resistant bacteria, the resulting illness could be especially hard to treat because standard antibiotics may not work. The situation could be life-threatening, especially to an elderly person, a child, or someone with a weak immune system.
Even if contaminated meat doesn’t make you sick, ordinarily harmless intestinal bacteria that winds up on the meat of antibiotic-fed animals during processing may carry drug-resistant genes. When people ingest these bacteria, there is a risk of so-called “gene transfer” with existing human intestinal bacteria. Simply put, antibiotic-resistant genes can move into the genetic material of normal bacteria in the human gut.
What you can do: If you want antibiotic-free meats, look for labels that say “no added color or artificial ingredients.” Free-range chickens are often (but not always) antibiotic-free.
Barbecued Meats
The blackened surface of grilled or charbroiled meat contains cancer-causing compounds called heterocyclic amines, formed when the amino acids and sugars in meat are exposed to high temperatures. When melting fat hits hot coals, it triggers formation of another group of carcinogens, called polycyclic amines, which are absorbed into food via smoke and flames.
What you can do: Try grilling vegetables instead of meat. Vegetables don’t create any carcinogens when grilled. Fish is also a better choice; since it contains less fat than meat, it produces fewer polycyclic amines.
If you want to grill meat, reduce the time it spends on the barbecue by precooking it in a microwave or on the stove, then placing it over the flames just long enough to get a grilled flavor. Raise the grill as far from the coals as possible. If you’re using a gas grill, simply lower the heat setting. Turn the meat with tongs rather than a fork to avoid releasing more fatty juices.
Scientists from the American Institute for Cancer Research also recommend marinating meat before cooking it. Studies show that it’s the most effective way to cut the creation of carcinogens during grilling. If you use the marinade as a serving sauce, boil it for three minutes first.
Electromagnetic Fields
In 1979, the first study linking electromagnetic fields (EMFs) from power lines with some types of childhood cancer was published. Ever since, there has been some concern that electronic devices that emit electromagnetic radiation—from alarm clocks to computers—may pose a risk to our health. One worry is that exposure to some EMFs might raise the temperature in human tissues, setting the stage for disease or even altering cellular DNA.
What you can do: To learn how strong EMFs are from a power line near your home or workplace, contact the utility that operates the line. If levels are below 2 mG (milligauss, a standard unit of measurement for EMFs), there is little cause for concern. Check the Yellow Pages under Engineers, environmental to find a technician who will do the test for a fee.
If you want to minimize your exposure to EMFs from appliances, keep your alarm clock at least an arm’s length from your head. When possible, use a laptop computer instead of a desktop model. Hold your hairdryer away from your head, and use an old-fashioned razor instead of an electric shaver.
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