Pesticides, Can we avoid them?

Written by Anna Maria Volpi

Continued from page 1

Can washing of produce help get rid of pesticides? Not really. The fruits and vegetables tested byrepparttar USDA PDP (*) are “prepared emulatingrepparttar 146148 practices ofrepparttar 146149 average consumer” before testing for pesticides. That is: “(1) apples are washed with stems and cores removed; (2) asparagus and spinach have inedible portions removed and are washed; (3) cantaloupes are cut in half and seed and rinds are removed; […] and (9) tomatoes are washed and stems removed”.

Washing before consuming is highly recommended because helps decreaserepparttar 146150 pesticide residues present onrepparttar 146151 surface ofrepparttar 146152 vegetables, butrepparttar 146153 majorities of pollutants are absorbed intorepparttar 146154 plant and can’t be just washed away. Some pesticides are specifically created to stick torepparttar 146155 surface ofrepparttar 146156 crops and they don’t come out by washing. Peeling can help eliminating some ofrepparttar 146157 chemicals but not all, and a lot of important substances will be discarded withrepparttar 146158 skin.

So, on one hand we have to eat plenty of fruit and vegetables for a healthy diet, and onrepparttar 146159 other hand we have to reduce as much a possiblerepparttar 146160 intake of pesticides. What to do if you are unconvinced byrepparttar 146161 claims ofrepparttar 146162 chemical companies that certain levels of pesticides are not dangerous?

We have very few options to defend ourselves: (1) Wash all vegetables and fruit very well; (2) Change eating habits in order to consume more ofrepparttar 146163 produce with low pollutants; (3) Consume a diet as varied as possible; (4) Buy organic foods.

Anna Maria Volpi is a cooking instructor and personal chef in Los Angeles. Visit Anna Maria’s website for step-by-step illustrated traditional Italian recipes for tiramisu, pasta, pizza, lasagna, risotto, gnocchi and much more, articles and food newsletter.

Light Veal Recipes to Barbeque or to Broil

Written by Hans Dekker

Continued from page 1

There are many wonderful light veal recipes that you can serve that will delight evenrepparttar hardest to please. This next recipe is for a variation of veal Milanese that creates a light veal recipe that will ensure low calories. This would be a perfect dish to serve at any gathering. For this recipe you will need 1 chopped cucumber, 2 tablespoons of lemon juice, 4 cups of torn romaine lettuce, 6 ounces of arugula, 1 red thinly sliced red onion, 16 halved cherry tomatoes, 8 veal cutlets, 4 teaspoons of olive oil, salt and pepper to taste. Using a blender, pureerepparttar 146147 cucumber withrepparttar 146148 lemon juice and a tad of salt. In a large bowl, tossrepparttar 146149 lettuce, arugula, onion and tomatoes. Poundrepparttar 146150 veal into thin cutlets around 1/8 inch thick. Rubrepparttar 146151 veal cutlets withrepparttar 146152 olive oil and season with salt and pepper. Pre-heatrepparttar 146153 broiler. Broil your veal cutlets for around 5 minutes, five inches ofrepparttar 146154 heat until desired doneness. Now, you can pourrepparttar 146155 cucumber dressing over your green salad and place on serving dish for each individual and top with 2 veal cutlets.

Hans is author of Steaks, Seafood and Barbeque guide and the Grill and Barbeque section of Patio Furniture Ideas

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