News Feed: Genetically Modified Salmon, Sugar Limit, Frozen Produce
Looks like it’s going to be an upstream battle for purveyors of genetically modified salmon. A scant two months after U.S. authorities deemed it safe for human consumption, the FDA has issued a ban on the import and sale of genetically engineered salmon until the agency sets forth guidelines as to how it should be labeled — a step that, the Washington Post notes, could take years. The ban was issued in response to a bill recently passed by Congress. Sen. Lisa Murkowski, a Republican from Alaska, who had pushed for labeling, called it “a huge step in our fight against ‘Frankenfish,’" adding that she believes “mandatory labeling guidelines must be put in place as soon as possible so consumers know what it is they are purchasing.”
If you’ve been trying to cut down on sugar of late, you are definitely not alone. A recent poll of U.S. adults conducted by Reuters/Ipsos found that 58 percent of those surveyed had tried to curtail their intake of dietary sugar in the previous 30 days. “That is higher than the percentage of those who were targeting reductions in their intake of calories, sodium, fats, cholesterol or carbohydrates,” Reuters notes. “Only 39 percent said they had not tried to cut sugar intake.” The news agency suggests the survey may reflect increasing concern among health experts and consumers about sugar intake and obesity, but notes, too, that it didn’t monitor success in cutting sugar, adding that “notoriously short-lived New Year's resolutions may account for some of the responses.” Still, the intention may not be the only thing that counts, but at least it’s an admirable first step.
Winter can wreak havoc on our intake of fresh fruit and veggies, but it doesn’t have to. Writing on Philly.com, registered dietitian Lindsey Kane suggests that the solution may be right in your own freezer : frozen produce, which she calls “the unsung hero of healthy eating.” Frozen fruits and vegetables are available year-round, are at least as packed with antioxidants, vitamins and minerals as fresh produce (perhaps even more so, because they’re flash-frozen at peak ripeness), are affordable, save time and are there when you need them, making them super-convenient. To enjoy frozen vegetables, “think soups, chili, stews, casseroles, gratins, or fillings for dumplings or stuffed mushrooms,” Kane suggests. And when it comes to frozen fruit, she says, “smoothies are a no-brainer.”
Amy Reiter is a writer and editor based in New York. A regular contributor to The Los Angeles Times, she has also written for The New York Times, The Washington Post, Glamour, Marie Claire, The Daily Beast and Wine Spectator, among others, as well as for Salon, where she was a longtime editor and senior writer. In addition to contributing to Healthy Eats, she blogs for Food Network’s FN Dish .