CyberDiet Newsletter--news about barbecuing

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Subject: CyberDiet Newsletter

>

> 1. New eCounseling Guided Tour

> 2. Summer Barbecuing: Make it Better and Safer

>

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> Today's Wellness Tip: The most critical time of an exercise session is

> the cool down. If you were to stop exercising immediately after an

> aerobic activity, blood pooling would occur, which could result in faint-

> ing, or possibly a coronary incident, as the heart and brain is not

> receiving enough of the blood and oxygen that it requires. By continuing

> to exercise at very low intensity, the working muscles massage the blood

> upward through the venous system to the heart and brain, providing

> critical support. Take 5 to 10 minutes to cool down, and check your

> heart rate, as it should be below 100 BPM within about 10 minutes.

> =========================================================================

>

> NEW eCOUNSELING GUIDED TOUR

>

> http://www.cyberdiet.com/guided_tour/tour1.html

>

> Summertime can be the best time to commit to a healthy lifestyle. The

> warm weather brings with it rejuvenation, excitement and best of all

> more opportunities to shed those pounds and exercise. Make eCounseling

> an integral part of your healthy lifestyle. And what better way to enjoy

> the summer than to get in shape? Visit our FREE Personal eCounseling

> Guided Tour and get your body, mind and soul in the right frame to reach

> your goals. Watch our flash animated diet tour and see for yourself how

> we can help you with our scientifically-backed diet program

>

> eCounseling helps you to:

>

> * Lose weight

> * Improve your health

> * Gain a sense of well-being

>

> Join our Personal eCounseling program and get a fully integrated expert

> weight loss program. We offer you a variety of diet programs to fit your

> budget and needs. Join today and get on your way to better health now!

>

>

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>

> SUMMER BARBECUING: WHAT YOU SHOULD KNOW ABOUT WHAT YOU'RE COOKING UP

> Platzman, MS, RD, CDN (Part 1)

>

> Barbecuing is a summertime activity. Simply put, a barbecue requires a

> grill some meat or vegetables and is a social gathering of some sort.

> The origin of barbecue dates back to when the first Spanish explorers

> arrived in the new world; they found the indigenous people preserving

> meat in the sun. This method is a universal method used for hundreds of

> years. The main problem with this method, however, is that the meat

> spoiled and became infested with bugs. To drive the bugs away, the

> natives built small smoky fires and placed the meat on racks over the

> flame. The smoke would keep the insects at bay, helping to preserve the

> meat. In fact, the Spanish would refer to this type of cooking as

> 'barbacoa.'

>

> Today, three out of four U.S. households own a barbecue grill and 41

> percent of grill owners own more than one! Sixty two percent of grill

> owners enjoy barbecuing when entertaining friends and family. But al-

> though the popularity of barbecuing hasn't changed that much over the

> years, neither have the health risks. Our health concerns from barbecu-

> ing are primarily food borne illness due to poor preparation and

> cooking methods, and an increased risk of certain cancers.

>

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>

> --Better, Safer Barbecuing--

>

> More people cook outdoors in summer than any other time of the year.

> But, summer brings with it warm temperatures-an ideal environment for

> bacteria and other pathogens to multiply and cause food borne illness.

> In fact, bacteria doubles in number every 20 minutes during warmer tem-

> peratures. You can't see or smell these little critters, but you sure

> will feel their impact within 24 hours. According to Janet Riley, Vice

> President, Public Affairs, American Meat Institute/National Hot Dog

> And Sausage Council, there are some barbecuing basics that should be

> incorporated so your event will be a bug-free one. Most importantly,

> keep cold items cold and hot items hot. Bacteria grow most rapidly be-

> tween 40 F and 140 F so it's important to keep foods out of this temper-

> ature range. Here are some tips to get you started.

>

> --Getting Ready to Grill--

>

> * Put meat and poultry into your shopping cart right before checkout.

> * Put packages of these raw meats into plastic bags since the meat

> juices can drip onto other foods, causing contamination of these

> foods.

> * Place meat into your car with the air-conditioner on - do not place it

> in the trunk, especially during the summer months. If your drive home

> is more than 30 minutes, bring a cooler with ice from home and place

> the meat in it for the trip.

> * Place meat into the refrigerator immediately - the temperature should

> be less than 40F. Freeze poultry and ground meat that won't be used

> in one to two days; freeze other meat, such as steak, hot dogs, and

> sausage within four to five days.

>

> --Defrosting Meat and Poultry--

>

> * Completely thaw meat and poultry before grilling so it cooks more

> evenly.

> * Use the refrigerator for slow, safe thawing. Use microwave defrosting

> ONLY if the food will be placed immediately on the grill.

> * If the meat is in airtight packaging, you can safely defrost it in

> cold tap water, changing the water every 30 minutes until it is thor-

> oughly thawed.

> * DO NOT re-freeze defrosted food items until they are cooked.

> * Do not leave meat or poultry out for more than two hours at room tem-

> perature or one hour if the temperature is above 85F.

>

> =========================================================================

> Stay tuned for Part 2 of Summer Barbecuing: What You Should Know About

> What You're Cooking Up. We hope you enjoyed this issue of Cyberdiet Bytes.

> Stay tuned for more fun in our next issue and check out our NEW and in-

> credibly low $9.95 per month Personal eCounseling Program at:

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> Eat well and be well.

> Warmest Regards, Health and Success,

> The Cyberdiet Team

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