|
Answer to #1
TRUE
Answer to #2
FALSE
Answer to #3
TRUE
Answer to #4
TRUE
Answer to #5
The FDA evaluates the safety of today's genetically modified fruits, vegetables, and grains for human consumption and takes the position that they are safe unless they differ substantially from similar foods already in use. To help consumers who wish to avoid GMOs, USDA has developed a voluntary certification and labeling system for foods. In application, the system resembles organic food certification. Food producers pay a fee to certify that their product contains no GMO ingredients; after certification, the product may bear a USDA-approved symbol on its label.
Answer to #6
Olestra (formerly called sucrose polyester) is a nonnutritive artificial fat made from sucrose and fatty acids. Olestra is a fat replacer, used to reduce the fat calories in processed foods. It is used to make some low-fat versions of snack foods, such as potato chips. Digestive enzymes cannot break its chemical bonds, so Olestra cannot be absorbed. Olestra binds fat-soluble vitamins and phytochemicals, causing their excretion; to partly prevent these losses, manufacturers saturate Olestra with vitamins A, D, E, and K. Large doses can cause digestive distress, but no serious problems are known to have occurred with normal use.
Answer to #7
Foods such as some raw produce grow close to the ground, making bacterial contamination from the soil, animal waste runoff, and manure fertilizers likely. Other kinds of produce have been responsible for transmitting dangerous foodborne illnesses to consumers. Such problems often spring from sanitation mistakes made by growers and producers. Washing produce at home to remove dirt and debris is important; however, washing may be ineffective for removing certain bacterial strains. These strainsE. coli, among othersexude a sticky, protective coating that glues microbes to each other and to food surfaces, forming a biofilm that can survive home rinsing or even industrial washing. Somewhat more effective is vigorous scrubbing with a vegetable brush to dislodge bacteria; rinsing with vinegar, which may help cut through biofilm; and removing and discarding the outer leaves from heads of leafy vegetables, such as cabbage and lettuce, before washing. Vinegar doesn't sterilize foods, but it can reduce bacterial populations, and it's safe to consume.
Answer to #8
Even the freshest, most appealing, raw or partly cooked seafood can harbor disease-causing viruses; parasites, such as worms and flukes; and bacteria that cause illnesses ranging from stomach cramps to severe, life-threatening illnesses. As burgeoning human populations along the world's shorelines release more contaminants into lakes, rivers, and oceans, the seafood living there becomes less safe to consume. Viruses that cause human diseases have been detected in some 90 percent of the waters off the U.S. coast and easily contaminate filter feeders such as clams and oysters. Government agencies monitor commercial fishing areas and close unsafe waters to harvesters, but illegal harvesting is common. As for sushi or seared partially raw fish, even a master chef cannot detect microbial dangers that may lurk within. The marketing term sushi grade, often applied to seafood to imply wholesomeness, is not legally defined and does not indicate quality, purity, or freshness. Also, freezing does not make raw fish entirely safe to eat. Freezing kills adult parasitic worms, but only cooking can kill all worm eggs and other microorganisms. Safe sushi is made from cooked seafood, seaweed, vegetables, avocados, and other safe delicacies. Experts unanimously agree that today's high levels of microbial contamination make eating raw or lightly cooked seafood too risky, even for healthy adults.
|
Quick Reply
