Ref: How does chocolate-covered bacon grab ya?
Chocolate covered bacon will be offered by the Machine Shed restaurant at the Wisconsin State Fair this year, a Fair spokeswoman said.
Or fried peanut butter and jelly on a stick?
Or chilled cookie dough on a stick?
They’ll all be at the Wisconsin State Fair from Aug. 6 to 16.
According to the write-up, Minnesota offered chocolate covered bacon at their fair last year.
Curious about this unusual food combination, I did a little searching on chocolate covered bacon and lo-and-behold, back in 2005 a fellow blogger shared some great information, including “The History of CCB” and a recipe for making your own “CCB”. : )
And I thought Fried Twinkies sounded odd…lol.
Although I’m just not sure how my taste buds (or stomach) would handle this “sweet and salty” combination, I couldn’t help but be fascinated by the creativity!
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June 10th, 2009
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Food Facts |
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Consumers Warned Not to Use Clarcon Skin Products
Risk of bacterial contamination has led the Food and Drug Administration (FDA) to warn consumers to not use any products made by Clarcon Biological Chemistry Laboratory Inc.
The Roy, Utah, firm voluntarily recalled some skin sanitizers and skin protectants sold under a variety of brand names after a recent FDA inspection found that the products contained high levels of disease-causing bacteria.
What products are consumers being warned not to use?
Consumers should not use any Clarcon products. Examples of these products include:
- Citrushield Lotion
- Dermasentials DermaBarrier
- Dermassentials by Clarcon Antimicrobial Hand Sanitizer
- Iron Fist Barrier Hand Treatment
- Skin Shield Restaurant
- Skin Shield Industrial
- Skin Shield Beauty Salon Lotion
- Total Skin Care Beauty
- Total Skin Care Work
What should consumers do with these products if the have them?
Stop using them immediately and throw them away in household refuse.
What specific concerns does FDA have about these products?
Analyses of several samples of over-the-counter topical antimicrobial skin sanitizer and hand protectant products revealed high levels of various bacteria, including some associated with unsanitary conditions.
Some of these bacteria can cause opportunistic infections of the skin and underlying tissues. Such infections may need medical or surgical attention, and may result in permanent damage.
FDA finds the inspection results particularly concerning because the products are promoted as antimicrobial agents that claim to treat open wounds, damaged skin, and protect against various infectious diseases.
The inspection uncovered serious deviations from FDA’s requirements.
How can consumers report adverse events resulting from these products?
Health care professionals and consumers may report serious adverse events (side effects) or product quality problems with the use of this product to the FDA’s MedWatch Adverse Event Reporting program.
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June 9th, 2009
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Recent headlines say the recession could be the cause of rising obesity. Some are claiming a link to stress and depression, which in turn causes us to eat more “junk food”.
A recent Gallup-Healthways study claims,
…the number of Americans considered obese has jumped by 1.7 percent—or almost 5.5 million people
Some people think (as do some lawmakers) that government’s should step in and “help” people with this obesity problem, but isn’t it better if we help ourselves? Well, gov’t has been doing so for many years and it hasn’t done a bit of good yet. This news is making headlines in part to attempt to push a national health care system in the U.S.
But government is already at fault for the rising food prices due to so many regulations and laws the food industry must follow.
Everytime government enacts a provision, whether it be food labeling or “safety laws”, it costs food manufacturers. Manufacturers are not about to absorb the extra costs associated with compliance because they couldn’t stay in business if they did, so they are then forced to pass the costs onto us, the consumers. It’s a vicious cycle with one end result: Higher prices for all of us who have no control, because whatever it is we choose to eat, we must pay for it – or not eat. We all know not eating is just not an option.
In a blog post, Grocery Bills Not High Enough, we learn that the U.S. is seeking to add yet another burden to food manufacturers via a $1,000.00 fee and the enactment of a “food tracking” system. If we’re having a difficult time paying for our food now, how will this affect our ability to purchase our groceries? I fear it will dramatically raise prices…
So let’s discourage more government involvement and encourage more personal responsibility. There are many different means of losing weight. Consider our five suggestions. If none of those appeal to you, find another way, but take control on your own. Because when we achieve personal goals on our own, the reward is far greater and the change more likely to be lifelong – because of the rewards achieved! Being forced to do something via higher prices, taxation or government control has proven to fail us time and time again.
PS. Cooking your own means is another good way to keep food costs down. To get the most bang for your food buck, check out Low Cost Dieting’s Low Cost Recipes.
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June 8th, 2009
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Weightloss Wisdom |
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GI is a ranking assigned to carbohydrates according to their effect on the body’s blood sugar levels. A low GI meal takes longer to digest and releases sugar into the bloodstream more slowly than a high GI meal. High GI foods include white bread, croissants and cornflakes, whereas granary bread, milk and most fruit and vegetables are all classed as low GI foods.
Eating a meal with a low GI (glycaemic index) increases gut hormone production which leads to suppression of appetite and the feeling of fullness. This is the finding of new research being presented at the annual Society for Endocrinology BES meeting in Harrogate.
Researchers from King’s College London studied the effects of a low versus high GI meal on levels of gut hormones. This is the first study to provide clues as to how a low GI meal produces satiety.
Source: Medical News Today
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June 5th, 2009
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RECALL: In-Shell Pistachios Due To Possible Health Risk
Chicago, IL Regal Health Food International, Inc. is conducting a voluntary recall of the products listed below. This voluntary recall is being conducted as a precautionary measure due to the fact that the in-shell pistachios are being recalled by Setton Pistachio of Terra Bella, Inc. because they may be contaminated with Salmonella. Salmonella is an organism that can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.
Certain in-shell pistachio products, identified below, are involved in this voluntary recall.
Regal Gourmet Snacks Pistachio
9 oz bag of Natural, In-Shell, Roasted and Salted Pistachios
Lot Number: 2958D05XLA1 – The Lot Number for this product is stamped directly on the clear plastic bag of the pistachios.
As a precaution, we are directing our customers to discard immediately and not to consume any pistachios from the above listed items.
No known illnesses have been reported to date in connection with the pistachio products being recalled. These products were distributed nationwide beginning in October of 2008 until March 31, 2009. While we have no evidence that any of our products were contaminated, we have decided to take this action in conjunction with other similar recalls under way around the country.
We have sent a letter to each of our customers who have received this product. If there are any questions or concerns, customers may contact our customer service line at 773-252-1055 between the hours of 7.00 am– 4.00 pm Central Time, Monday-Friday.
Source: FDA
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June 3rd, 2009
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Why haven’t you become more active? It is difficult for many of us to defend ourselves when we know we should be exercising more.
Print out our little “self-evaluation” to help you pinpoint, and hopefully correct, your reasons for not applying more activity into your lifestyle. This is meant to help — not criticize! And do be honest with yourself — it won’t help you if you are not.
Follow this link for your free do-it-yourself ”analyzation!”
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June 2nd, 2009
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Fit Facts |
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Sweetened Egg Bread
This very OLD European recipe was a gift from a famous chef. The bread is lightly flavored, crisp and sweet. Uniquely delicate, it is an excellent “dunker,” served with steaming hot coffee or spice tea. The ladies often dipped the sliced Vienna bread in cognac or sweet wine — the very nicest way imaginable of having your cake and eating it too!
Ingredients:
10 eggs
4-1/2 cups sugar
4 cups flour; sifted
1/2 teaspoon vanilla extract
1/2 teaspoon anise flavor
Powdered sugar
Directions:
Beat eggs over warm water until thick and lemon colored, about 10 to 15 minutes. Add sugar gradually, beating constantly, until all the sugar has been used up.
Mix in the flour, one cup at a time, until the mixture is well blended. Add vanilla and anise flavor. Turn into well greased and lightly floured long narrow baking tins.
Bake in a preheated 375 degree oven until delicately browned. Watch carefully, so that the sweet bread does not burn. If the oven is too hot reduce to 350 degrees. Cool.
Sprinkle with powdered sugar. Slice 1/2 inch thick, spread on a baking sheet, return to 250 degree oven and let toast gently for 10 minutes or until Sweetened Egg Bread becomes a very light golden color.
Heat all glaze ingredients until sugar melts. Brush on cooled breads with a pastry brush. Allow glaze to harden before wrapping. Enjoy!
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June 1st, 2009
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Kitchen Creations |
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