Page 10
June 10, 2010
Valley News
& Views
How Clean is Clean Enoug00
By Julie Garden-Robinson, Food and Nutrition Specialist, NDSU
As I worked in our backyard
flowerbed, I was engaging in
battle with weeds and some
perennials that had grown out
of control. I grabbed a handful
of vegetation and braced
myself in a tug of war with the
pesky plants.
When the long roots finally
gave up the fight, I flew
backward with a large clump
of weeds. ] got a face full of
dirt in the process. I mopped
the dirt off my face the best I
could and wandered to the
front of our house to take a
break.
My teenage son and his
friend were in the front
yard moving stones out of
a flowerbed in preparation
for a landscaping facelift.
With music from my high
school days playing in the
background and lots of joking,
they were having fun despite
the tedious task.
The boys were fairly dirty
by the time they moved a
few wheelbarrow loads of
rocks and dirt. I think they
maximized the amount of dirt
they got on themselves.
As I recall, I spent a lot of
time making mud pies as a
child. I'd snack on carrots,
radishes and raspberries from
our garden, often without the
benefit of rinsing under cool,
running water. I'd just rub the
dirt off on my clothes.
OK, I wasn't a food safety
specialist back then.
Many kids today spend
much of their time indoors
playing video games and
watching TE. Some kids
probably wouldn't even know
the recipe for making a good
mud pie.
We live in a fairly sanitized
world with all sorts of
antibacterial products
available to consumers. In
fact, some medical researchers
have questioned whether we
might be a little too clean.
Antibacterial products are
linked by some researchers
to the development of
"superbugs" resistant to
antibiotics. The products kill
the normal bacteria in our
environment, which allows
the mutated bacteria a chance
to survive.
About 20 years ago, the
British Medical Journal
published an article by D.P.
Strachen discussing
a "hygiene hypothesis."
According to the theory,
exposure to bacteria and
viruses early in life may
strengthen your immune
system and make you less
likely to develop asthma and
allergies in childhood and
into adulthood.
Strachen noted ' a link
between the increase in
allergies and the increased
use of antibiotics, among
other things.
According to other
researchers, children who
spend their early years in
daycare may be less likely
to develop asthma later in
life. Kids with more siblings
and pets in their households
also tend to have a stronger
immune system because they
are exposed to more germs.
On the other hand, exposure
to bacteria and viruses can
make us very sick, so we need
to take some precautions.
We somehow need to strike
a balance between "super-
clean" and "clean enough."
This is where common sense
needs to enter the picture.
Enjoy digging in the dirt
and harvesting some garden-
fresh produce this summer.
Since food can be a vehicle
that transfers bacteria and
viruses to people, some
kitchen food safety advice will
not go away anytime soon.
* Be sure to wash your
hands frequently when
preparing food, especially
after handling raw meat.
Just use regular soap. Anti-
bacterial soap is not more
effective and could pose
issues in the long run.
* Rinse fresh fruits and
vegetables with cool,
running water, even the
ones with skins you don't
plan to eat.
* Be sure to wash your
cutting boards, knives
and other utensils with
hot, soapy water after use,
followed by a hot-water
rinse. Many food safety
experts recommend using
a mild bleach solution
(1Tbsp. chlorine bleach
per gallon of water) to
sanitize cutting boards.
Let them soak a couple of
minutes in the solution
We reserve the right to limit quantities. Not all sale items available at all participating stores.
Starting and ending dates may vary by store Not responsible for graphic or typographical errors.
SALE PRICES GOOD JUNE 9 - JUNE 15
PHONE
701-454-3811
DRAYTON, NORTH DAKOTA
HOURS:
Monday-Friday 8:00 A.M. TO 8:00 P.M./Saturday 8:00 A.M. TO 6:00 P.M.
Sunday 9:15 A.M. TO 4:30 P.M.
Assorted
Gardettos
,..o,, 2/,4oo
Chex Mix ............... 7,5-8 ozs.
A.orted $249
Hawaiian Punch ........ Glon Jug
3/,20o
Hy-Top Vegetables 145-1 oz. Can
Light Chunk
Starkist Tuna ............... s ozs. 11 ¢
alA
BETTY CROCKER GENERAL
BETTY CROCKER WILD BLUEBERRY
ASSORTED ORIGINAL i COTTONELLE
MILLS
SUDDENLY M IN i DOUBLE ROLL
SALAD FF CHEERIOS i BATH LUCKY
CEREAL TISSUE CHARMS
s 1 20 $ .1100000099 S288
"" OZS. [J "
2
2/SAI O0 Hy-Top SPAGHETTI or $ 29 Nature Valley 2/$1 O0
.............. 7.s-8 ozs. --kl Elbow Macaroni ........... 2 b. Box Granola Bars ............. e9 ozs,
Famous Dave's
Barbecue Sauce ........... 29 ozs.
Betty Crocker Assorted
Cake Mixes
Betty Crocker
Brownie Mix ...................
Betty Crocker
Frostings ................ 14-16 ozs.
$ 99
$149
Betty Crocker 2/s4oo
Fruit Snacks
120 Count $ ! 29
Scott Napkins ..................
DAIRY DEPARTME NT
SCHWBGERT
CHEDDAR BRATWURST,,, s2"0"
-- .3!s 3
FUNKS..... °o°
SIMPLY POTATOES ASSORTED t
HASHBROWNS,,,, ,S II 89
John Morrell $299
Sliced, Bacon ............. 2 0zs.
Schweigert $299
Polish Sausage ........... 16 0zs.
Oscar Mayer 2/$4oo
Bologna ................. 12 ozs.
Oscar Mayer :/s4oo
Cotto Salami ............ 12ozs.
Boneless Center Cut S 28
Pork Chops ............... Per lb.
Boneless Arm Cut $1| 99
Chuck Roast .............. Per ab,
J;
CASS CLAY Assorted
iCOTTAGE CHEESE
CASS CLAY
HALF & HALF
IREDDED CHEESE
,lP
CRYSTAL FARMS
BUTTER
Cess Clay
Swiss Chocolate Milk ..... 64 oz.
Crystal Farms
Cream Cheese ............ 8 oz. Box
Crystal Farms
String Cheese .............. 8 ozs,
Blue Bonnet
Margarine ............... b. Sticks
s2,,
99 €
s2z9
99 €
[lai ;[.4; II,] !;/:1 ;/d?JI 1; k I
$/199 00179
lmllmt 12 INCH ASSORTED
TOMBSTONE
WHOLE SEEDLESS
WATERMELON... Each JUICY PIZZAS
I ICE CREAM
............... " .... 00ai,, So5e
CORN l Fresh KBERRIEs ' H ' .1,8oz.
I SCROUND
cut-up ............... ,AI¢ ................. I T.J. Farms .............. 24 ozs, $ I -9
Watermelon Per, 1'0 Broccoli PerBo0o, . I Hashbrowns
I
Fresh $'JP49 Red On-The-Vine $1 49 . $
T son Tenders, Patties or 9
Pineapples ................. Each Tomazoes .................. Per lb. •
[ lcken Nuggets ..... 10-3.25oz,. 2
Green 2/$ ! O0
Dole $1 29 Country Fresh 99
Cola Slaw Mix .......... ,4oz, Bag | Onions ....................... • [ Fudge Bars ................ 4ozs. $
I
and then air-dry.
* Cook meat to a safe
internal temperature, but
don't overcook meat to the
point of quality loss. Use
a food thermometer to
avoid overcooking as well
as undercooking.
Here's a tasty recipe from
the National Pork Board. It's
featured in our new Extension
publication "Now Serving:
Lean Pork" available at www.
ag.ndsu.edu (see "latest
publications on the right").
Honey Pork Tenderloin
Kabobs
2 Tbsp. cider vinegar
1/2 c. honey
1/2 c. mustard
1 tsp. dried tarragon
3 to 4 sweet potatoes, cut
into 24 1-inch cubes
1 1/2-pound pork
tenderloin, cut into 24 1-
inch cubes
4 medium ripe peaches,
unpeeled, pitted and
quartered
4 green peppers, each cut
into eight 2-inch pieces
8 yellow onions, each cut
into four 2-inch pieces
Olive oil for grilling
Soak wood kabob skewers
in water prior to adding
meat and veggies to prevent
burning the sticks on the grill.
Mix first four ingredients in
a bowl; stir well and set glaze
aside. Steam or boil sweet
potatoes until crisp-tender.
Thread three sweet potato
cubes, three pork cubes, two
peach quarters, four green
pepper pieces and four onion
pieces alternately onto each of
eight 10-inch skewers. Brush
kabobs with honey glaze
mixture. Lightly oil grill. Grill
over medium-hot coals five
minutes on each side or until
thoroughly cooked, basting
occasionally with glaze.
Makes eight servings. Each
serving has 400 calories, 62
grams (g) of carbohydrate,
3 g of fat, 7 g of fiber and 460
milligrams of sodium.
(]ulie Garden-Robinson,
Ph.D., L.R.D., is a North Dakota
State University Extension
Service food and nutrition
specialist and associate
professor in the Department of
Health, Nutrition and Exercise
Sciences.)
Little Ole and the Stork
Little Ole was sitting at
the kitchen table doing his
school homework. He had a
puzzled look on his face as he
considered the assignment
that was due --writing an essay
about his origin. He turned to
question his mother. "Mama,
vere did Grandma come
from?" he asked.
"De stork brought her,"
answered mama Lena.
"And vere did yew come
from?" asked Little Ole.
"De stork brought me," his
mother answered.
'd vere did I come from?"
Little Ole inquired.
"Vell, son, da stork brought
yew, tew," mama Lena
replied.
With a scowl on his face,
Little Ole picked up his pencil,
turned to his school tablet,
and began writing his essay:
"Dere have been no natural
births in our family for tree
yenerations."
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