(00:00:00) Isabelle wolf I bet you can't go anyplace without somebody asking you about nitrites and nitrates amines in bacon (00:00:06) and let's say it's been one of the hottest topics for a couple of years and it seems to be getting hotter all the (00:00:11) time. Right Isabel of course is a University of Minnesota nutrition extension specialist, and she pays us a visit about once a month but it's been about two months since you were last here and we have I feel slighted right? We have a backlog of questions built up in a few minutes. We'll be giving out telephone numbers that listeners can call to post their questions to you because I know that's something that a number of listeners have expressed interest in and we'll be getting to that in just a moment. But let's not let this report from John and Steen Moorhead slip away about the representative of the Meatpacking industry who is very concerned about this Government testing of night rasa means the creation of night rasa means when bacon is fried. First of all, (00:00:46) we know they're talking about nitrosamine is being in the bacon when it leaves the processing plant, I think but one thing I would like to bring up is that you can create additional nitrosamine Xin bacon when you cook it at home particularly if you cook Break into a very very high at a very to a very high temperature like frying it till it's brown and really crisp and the level of nitrosamine found in bacon cook like that is higher than in bacon, which is cooked in the oven at about 200 degrees or cooked to a less brown degree of doneness. (00:01:17) He said something that I have heard time and again from other people in other areas and that is that we would have to in this case in the case of bacony 2,500 pounds a day to to develop the problems cancer. For example, we have heard other people taking issue with Laboratory Testing procedures saying the amounts of a substance used in Laboratory. Testing is just outrageous. No human being would ever consume that amount in everyday life. Why do lab scientists use such heavy quantities of a substance in their (00:01:51) tests. Well, of course, we'd have to spend about a half an hour talking about how toxicological testing proceeds and of course, they always begin with the biggest doses of all, Kill 50% of the experimental animals out of but I think that sometimes these large quantities are given in the you know, like you'd have to drink a carload full of soda pop containing saccharin in order to have the same sort of immediate dose that certain animals were subjected to but the real prize. I think the problem is I don't think people should throw those kind of figures around not that they may not be valid but with carcinogens you're really talking about lifetime exposure to a compound and one thing I would like to say about the issue of nitrite. And bacon is that a far more serious risk is the possibility of developing of botulism toxin developing in these products, which are vacuum packed in generally held in transit a temperatures which would result in formation of botulism Toxin and what we have to look at is the benefit of the use of nitrite in the prevention of botulism food poisoning balanced against what Risk might be there from either these nitrosamine Zoar. Even a more recent research study at MIT has indicated that maybe nitrite itself causes cancer and you may say well I'm going to surely not going to eat bacon or anything like that anymore. But what I want to call to your attention is that nitrite is naturally occurring in very large quantities in many (00:03:21) vegetables that's been pointed out before and it is perhaps not widely known at (00:03:26) all know. So it's really if that is in fact shown to be the case if that research can be repeated and substantiated and like in so many of these very widely publicized studies. They're always argument about the laboratory procedures and and you know, the details of the actual work, but I we weave some of us have been keeping our eyes on this night right issue for about four or five years. I recently saw a report about nitrates in in imported beers at the level of five parts. (00:03:59) Permit, I saw that too. I was amazed my favorite substance of so many (00:04:04) people you can hear the I can't have my broccoli. You can't be serious (00:04:08) right problems all around. Well, alright every time Isabel visits. She brings along A Fistful of news items that have occurred and that she wants to talk about and so we'll get to some of those news items right now and I see in front of me one from Connecticut truth in (00:04:23) menu for truth. And then you this is the first state to enact a statute or regulation related to truth and menu and we get a lot of complaints from people who, you know have gone into a restaurant and they order a certain kind of what they think a certain kind of steak and the steak arrives and and the more knowledgeable people about meat cuts will be able to determine that this is not in fact what it was supposed to be and I thought it was rather interesting. There was a study done in Connecticut and of a hundred 70 restaurants and 76% of these restaurants, the menus contain unsubstantiated claims such as the Your food that was served with less than what was advertised processed or frozen items with served in place of what was advertised as fresh and homemade never made on the premises. Maybe homemade a thousand miles away in some institutional Foods operation and I guess the main complaint being that the advertised cut of meat was not in fact what was served and we don't have any kind of regulation of Truth in menus in this state. I think it's something that maybe consumers might want to think (00:05:33) about and most consumers. I imagine can't relate. Well some consumers can tell the difference when they go to the restaurant. Obviously the difference between fresh and frozen vegetables is pretty profound to some people's way of thinking but with Meats that's trickier (00:05:46) and when you consider the fact that they perhaps would be the highest cost items on menus. I know one of my major food journalist friends here did some investigation of some restaurants in the Twin Cities A couple of years ago, and she Found out that the place is the the really higher quality places that really prided themselves on their foods places that probably had rather limited menus. In fact to did not tend to misrepresent. What was there (00:06:14) what is happening in the food packaging industry as it applies to meals eaten out restaurant food? (00:06:21) However, everyone meal and three is eating out now, it's just ever ever increasing (00:06:26) and I've heard of so many new developments one that really caught my eye the recordable pouch something that I had never heard of before apparently a new method (00:06:35) the new kind of container for what would food products that would in the past have been in tin cans and it's a type of pouch that had been I think Des vosges developed by US Army Labs at Natick which is where many of the new developments in food packaging originated and foods are available in Europe that are in these reportable pouches. They are soft things it just like, you know, you just have a bunch of little lullaby. Piece of foil laminated a laminated types of things they really not foil. It's more complex packaging. One of the problems here is is getting approval of Food and Drug Administration to approve the thermal processing times, which would be required for Foods in this kind of pouch. But I saw some of them in I was in Italy this fall and there were products available on the Shelf in these very flexible little (00:07:24) pouches. You taste any of the food from them. (00:07:27) I bought one product back and one of the microbiologist in our department said that he would they was some question as to whether or not that particular product would have received adequate heat treatment, and I guess a lot of people think the food in this country is pretty terrible, but I'll tell you we have about some of the safest thermal processing regulations of any country in the world. So I still have it on the shelf right stuffed ravioli in a pouch. (00:07:53) Maybe we'll bring it in next month Manuel Beauty. I won't eat it here first. This retarded will pouch business convenience. (00:08:02) Obviously extremely lightweight, I would assume that the be less cost of the packaging materials light away to ship. I don't know if it would be from an environmental standpoint. Perhaps somewhat less depleting of various mineral (00:08:19) resources. What about the palette though? What will the food tastes (00:08:22) like? Oh, it should taste the same. It's I would (00:08:25) think amazing. Is this the trend are we going to see more and more of this sort of thing pretty soon the transportation the energy required for transporting fresh produce will become so expensive. I presume that this kind of food packaging will simply continue on into the future and we'll see spin-offs of this recordable pouch and other packaging devices. I (00:08:46) certainly think there are certainly are kinds of packaging in in developmental stages and food companies that you know, which is sort of just sort of stagger the imagination. I guess. I'd like to mention another thing that really I was astonished at when I So are in Italy and this is this shelf stable pasteurized milk. It's this ultra high temperature pasteurization process and you can buy the milk and keep it on the kitchen shelf until you open it a question at that point. It has to be refrigerated but it was an astonishing thing to be in a huge Warehouse that was filled with all this milk that did not have to be refrigerated (00:09:21) at room temperature until opened. It can be at room temperature and and it was good for how long sitting (00:09:28) on I think there must have been some sort of period of time but I would say six months at least it tastes a little different than our milk. There are sort of sulfur flavors because of the higher temperature used in pasteurization, but just think of all the energy that's not being (00:09:41) used. Yes, by all means we're talking with Isabel wolf A nutrition extension specialist from the University of Minnesota who pays a visit every now and again to Minnesota Public Radio and Isabelle is extremely willing to answer questions that listeners can call in and we'll give those phone numbers right now in the Twin Cities area 221 One five five zero 2211550. If you have a question for Isabel listeners outside the Twin Cities living with in Minnesota can call us free. We hope you do that toll-free number is eight hundred six five two 9700. That's a toll-free number dial one first, then eight hundred six, five two nine seven zero zero Isabel on your list of news items that you wanted to cover. We have something here called the unfair Trey Estates unfair Trade Practices. What did you want to say? Oh that about (00:10:33) that was in relation to that of the Connecticut. And I guess I was wondering if one wanted to investigate whether or not there was any such plans for consumer protection of this sort of Minnesota. I would suppose that would be the Department of Agriculture or maybe the office of consumer services. I really wouldn't know who you would approach you about it because I think it's something to think about especially as people are starting to eat one meal out of every three out. (00:10:56) Alright, well put the headphones on we have people who want to talk to us. About nutrition questions and we have a number of calls waiting a couple of lines still open. So give us a call at 2 2 1 1 5 5 0 in the Twin Cities will take the first question. Good afternoon, Isabella's listening. Good afternoon, Miss Wolfe. I'm interested in the latest developments in cholesterol. I have a problem with high triglyceride count in my blood and I miss eating a balanced diet particularly product with vitamin A like fresh butter. Has there been any late developments in cholesterol research? (00:11:38) Okay. Well, I guess I'd like to ask you a couple questions and I assumed maybe you're still on the line. First of all, have you been put on this diet by a physician because you do have a history of heart problem or perhaps conditions which would indicate a susceptibility to cardiovascular (00:11:53) disease. No, I have no history of heart problems. (00:11:59) I who diagnosed this High serum triglyceride (00:12:03) level. It was an internist to here in the Twin (00:12:06) Cities. And did he then did suggest dietary modification for you? (00:12:10) Well, he suggested I stay away from Meets high in fat and stay away from my before dinner cocktail and (00:12:22) well see ya you're one of the people who's calling who really has a your need of let me put it this way the attention of somebody who's a therapeutic nutritionist and I would suggest that you go along with the advice that your physician is giving you. There is a lot of controversy over the actual relationship of cholesterol in the diet to coronary heart disease, but with the type of problem that has been diagnosed I would suggest that you go along with what the doctor has told you to do. You mentioned getting worried about not getting enough vitamin A because of your need to cut down on fat fats and Foods. I hope you realize that there are compounds in bright yellow vegetables and dark green vegetables carotenoid pigments that when you ingest them will turn into Vitamin A in your body and so you can Feast on Hubbard squash and feast on Brock. And you get all of the vitamin A you need and maybe have some parsley on the side (00:13:19) if he can pay the price at these days prices. My question really isn't so much directed to my own dietary needs because I wouldn't expect you to give medical advice of any (00:13:30) kind. No. Well, as I said the kidney there still is a great deal of controversy over the the whole role of cholesterol in in coronary heart disease and the question has been very much unsolved. There are studies on both sides of the issue ones which would indicate that may be controlling cholesterol will help prevent coronary heart disease. There are other studies which have involved people who have eaten two three eggs a day every day for six months and there seems to be a very little if in fact any increase in their serum cholesterol levels, it's one of these extremely gray areas of nutrition where we really don't have the kind of black and white answers that the public would like and I'm sorry, but you know, that's the way the It (00:14:15) is and we have other questioners waiting and no doubt. They'll get some of the same gray answers because the answers aren't available in some cases will take the next question. Good afternoon. You're on the air. Hello. I've heard that people who drink a lot of black tea often have trouble assimilating vitamin B into their bodies due to the tannic acid in the ti wondering if this is true and if so at what level of consumption is becomes necessary to possibly supplement the diet with vitamin (00:14:42) B II first of all, I'd like to ask you where did you get this (00:14:45) information? I really don't recall (00:14:47) you don't recall. It's something that I'm really not aware of and I would certainly be glad to go back to the university and see if I can find out about it. And if you want to call my office in a couple of days, I'll see if I can give you an answer. It's 3763401. Okay. (00:15:04) Alright, very good and other questioners waiting we'll take the next one. Good afternoon Isabella's listening. Hello. I have a question that I Believe Miss Wolfe has answered on previous visits, but I have misplaced her answer. I would like her to recommend a book or two on General Nutrition that is respected by people who are definitely not quacks. (00:15:27) Okay. Well, I think one of the the good ones is the realities of nutrition which is written by a Ronald M. Deutsch HD utsc H. We have a book that's written by one of the people on our staff at the University which is now these are books for people who Don't have a a say it's a good background in chemistry that kind of books written for the light, you know, the lay public if I can't understand anything terribly. Okay? Another one would be me see food nutrition and you which is written by an F J Francis and FM Clydesdale who are two professors at the University of Massachusetts. Then there's a book called food and your well-being which is written by a Ted LaBeouf who's in our department at Minnesota. (00:16:16) It doesn't necessarily mean it's bad. I mean (00:16:18) no no. No, but at any rate, it's a it's a, you know, a local look book, but I and then there's another one called the family guide to Better Health and better nutrition, which is written by again Ronald Deutsch. And I think that those four books and there are there are more of them. I would be will be happy to provide anybody who would like it with a list of recommended nutrition references. I think we I know we have one that but with about 20 (00:16:43) books. All right, very good. That's a that's quite a list. Books, at least for that you gave there and I think Isabel to at the end of our discussion today will give the bulletin office address where people can write for information on bulletins some about nutrition to and we have other questioners waiting. We'll take them now. Good afternoon Isabella's listening a good afternoon. I wonder if whatever happened to the publicity in the information that was given out some time ago on the leakage from plastic containers into food certain chemicals you anything remember that? (00:17:14) Well, I know that they're there are certain types of plastic Coatings, which has been an awful lot in a publication of that we get every week all food chemical news and there are certain types of plastic films which can migrate into the food sir the food product and for example, and then also there are types of compounds which are sprayed on some of the plastic films in products which are not in surfaces which are not intended for food contact. And so like we get people calling up who want to freeze big turkey's the song. In garbage bags plastic garbage bags and this is not at all anything. We would recommend. I know the business about some of these some of these new plastic films that they really have not been approved. There is a lot of government regulation about this and I have a feeling you must have been talking about one of these polyvinyl chloride kind of things and I'm afraid I while I have materials in my files on this I don't have it in my head at the moment nor have I seen much about it of late in the kind of Publications. I read that flag, you know, the most important issues of the (00:18:17) moment. I remember the controversy Isabella few years ago of the soda pop containers sort of Pop manufacturers wanted to go to the plastic plastic bottles that you mentioned then that sort of disappeared because there was a there was a great human cry for (00:18:32) momentarily Vinyl chloride the especially in an acid (00:18:34) medium that yeah have (00:18:36) in some of the soda (00:18:37) pops and then milk came along and plastic containers and there was less objection to that now is there some difference milk is not a (00:18:45) level of acidity. Would be certainly be one of the factors. (00:18:50) All right. Well, we have other questioners waiting. We'll get to them now. Good afternoon Isabella's listening. Between regular beef cattle that you find your market and and Cal that's green fit. I understand there's regulations in Minnesota as to the levels of antibiotics and other things that are given to cattle and that would that would make a difference. Is that (00:19:18) correct? Well, there are essentially Federal Regulations, which would be a United States Department of Agriculture. And these would be monitored by the US Animal Health and plant petrol. It's a regulatory agency that also involves the Meat Inspection program. Okay, and there are regulations which will require a cattle feeders to remove some of these antibiotics from the diet of the animals X many days before their to be slaughtered. These are nationwide regulations. Now the grain fed beef I do not I am not aware of the fact that you would have a high. Incidence of antibiotics in the diet of that type of animal versus the range ones that are just out there sort of scrounging around see what they can get. I would say that you also might realize that there might be some sort of environmental contaminants that could also get onto the the stuff that this latter group of animals that scrounging around for there's been a lot of misinformation. I feel in the popular press and in some sort of alarm as Publications about dangers from the ingestion of some of these compounds particularly for example desk and EES incidentally is only found in the liver of these animals. This is the only organ where it has been found and then in really very very small concentrations (00:20:41) and yet there was a news report just the other day Isabel some government agency (00:20:44) about I think it was about produces some producers who were found not to be taking their animals off the feet right appropriate (00:20:51) time and also they found some produce a some meat in supermarkets about 14% of the It sold in supermarkets. They estimated had a illegal levels of residues in them. And I think the interesting the (00:21:04) policing of this type of thing is it's an incredible problem. And these regulatory agencies are really don't have enough people to be out there doing as much of this testing is needs to be done. And I think one of the Articles to if the we're remembering the same story and I think we are was that the, you know, the animals a slotted the meat moves into the meat Supply and yet you know example from that particular lot won't be tested two weeks later. So the Regulatory Agencies need to improve their delivery do I think like of all (00:21:35) of us right we have other questioners waiting and we'll get to the next one right now. Good afternoon, Isabella's listening. I was calling about something else but in connection with what you just said, is it still true, that one should not eat the next of chickens because they were imprinted with (00:21:49) dese. I don't believe that that has been a practice in the in the in the poultry industry for at least five six years. Heard I remember recently had a conversation with one of the poultry experts at the University and he brought this up as one of the commonly held consumer misconceptions about about poultry. So I think you can go ahead and use the chicken necks. (00:22:12) So they did actually I'm (00:22:14) not sure that they did. I think this this I can remember being a big problem about eight or nine years ago before I really was into this feel particularly, but you don't have to worry about it anymore if in fact you ever (00:22:25) did And I can with the nitrates and nitrites amines. I've been puzzled by the claim that the nitrates are necessary to prevent (00:22:38) bacterial. That's very true. That is (00:22:40) essential. We used to make homemade sausage and other just marvelous softly. Well, it's on the market whether never dreamed of having any night great. So (00:22:49) what did you put salt Peta in them know what color was the product the end product that (00:22:54) not as red as but we have although the company's sausages were quite pretty. (00:22:59) Well. You probably picked up nitride from other other approach other sources, but really that is extremely a valid that nitrite is added to prevent risk of botulism toxin from warming (00:23:11) up to something you said earlier whether that is really because of the airtight packages we use. Oh, (00:23:18) yes. Yes. That's also part of China. We didn't use (00:23:21) those. Yeah, okay any problem with botulism in such things, but we didn't put them in here take packages. (00:23:28) Also, the botulism toxin is only produced in the absence of air now. This is further enhanced by the vacuum packaging but you can also have conditions which would be the same in the interior of a big sausage roll. You know, you don't have any air in there either. All right. It's a very complicated area (00:23:47) really is and I have two cents to Isabel that a lot of people are just skeptical that nitrites are important to the prevention of bajirao. That's really true. Of course No One Ever Knows until the (00:23:57) we the wind it was he with a name botulism came from was from the old Latin word for sausage botulism and they were you know, incredible epidemics of botulism poisoning in Europe because of you know, the you know in the 18 19th century. (00:24:13) Well, we have other colors waiting we'll get to some of those questions right now. Good afternoon Isabella's listening. Yes. It's white sugar is a pure substance and it has no naturally accompanying substances such as vitamins minerals proteins fat enzymes are The other elements that make up food. I was wondering if you think if there's anything harmful and people giving white-shoe your products to children. (00:24:36) Well, now first of all you have sugar as a natural component in a lot of food prep a natural food things for example orange is which you probably would think would be fine thing to give children do have a fairly high sugar content as does pineapple and so on certainly sugar white Grant refined white sugar does not have any vitamins minerals or as you said protein fat etcetera, but by the same token it can be used to make other kinds of foods more palatable more acceptable from a nutritional point of view white sugar is essentially no different from honey that many people think is an extremely nutritious product because it has this, you know business of coming from the bees and so on. I do think that people in this country, perhaps consume more sugar than they should sugar. It's certainly a component of foods that are pretty much loaded with calories. When you think of something like lemon meringue pie where you have lots of calories both from the fat and from the sugar but to say that it is something that should not be used as a food substance. I think is saying something that scientific evidence would really not warrant. The only condition that is known to be directly caused by white sugar a cavities Dental caries. (00:25:52) Well, you know adults of course have perfect judgment and we know when and when not to eat sugar and when to not take too much sugar, but what about the questioners point about children are children somehow more susceptible to becoming addicted to sugar for (00:26:05) example. Well, I think that I would argue whether or not one is actually addicted to Sugar. I mean because addiction to me, you know means that withdrawal symptoms and all this type of thing having a sweet tooth. Is that really and truly a true addiction I do think At the parents certainly have to play a role in controlling the accessibility to highly sugared foods to children. I think that sugar should be used judiciously in the diets of children. Certainly. It should not be certainly nobody should be out as many you see many kids drinking soda pop on the way to school in the morning eating candy bars. I think that that's you know sugar consumption. That's that's bad nutrition it really it it's it it's almost worst but to say that that because sugar does not contain other nutrients that it's no good is something else again and all at just point out that vegetable oil you could say the same thing about vegetable oil is nothing but (00:27:01) fat mmm french fries. All right, we'll take other callers and we have them on the line and the next one Isabel is listening. Good afternoon. I have a question about sorbitol. It doesn't contain calories are in the roll with the diabetic and in weight reduction. What rule would it play (00:27:18) Sorbitol is essentially an a Type of product that does produce some does produce calories. It's a type of an organic alcohol which is used for sweetener. Now, I again you're getting over into this therapeutic nutrition area and I would suggest that that your question might be better answered by a dietitian who is in working in conjunction with a physician who was treating somebody who is a diabetic. We are somewhat leery of getting into practicing a medicine over over either over the telephone at the University or in a situation like (00:27:54) this. Now. This is the second time today Isabel that the term died of therapeutic dietitian has come up. These are practitioners who have been trained. (00:28:01) These are all registered dietitians. And and when I say A therapeutic nutritionist, okay what I mean is this is somebody who is a specialist in dispensing nutrition information to people who have medical conditions that require special dietary (00:28:16) manipulations. They are not medical doctors. No, no. All right. Very good. We have (00:28:20) a work. Exact the nutrition arm of the medical team. All (00:28:23) right, we'll take the next question. Good afternoon. Isabel is listening. Okay. Is there any reason for a pregnant woman? a minute to take vitamin pills (00:28:33) Yes. Well there have been some indications recently that that is for example of folic acid levels are would be low in the diets of most pregnant women. I would certainly think that if the pregnant woman's doctor or obstetrician or whoever is has suggested that she should take some vitamin pills that that maybe this is one time when I would think that they might be warranted the the general of person somebody who was not in a state of nutritional stress such as you are during pregnancy or and all lactation does not require vitamin pills. One thing. I did want to bring up today that relates also to people who are pregnant is that there has been some recent Publications this year about the harmful effect that ethyl alcohol can have on fetuses and some very horrible of the results following pregnant women who were really heavy. Anchors and a very high incidence of mental retardation growth deficiencies gross abnormalities facially in in women who are heavy Drinkers and even a moderate alcohol consumption is would appear to be something to be somewhat concerned about for the pregnant (00:29:50) woman we have right now 12 minutes before one o'clock and I think will continue on for about three more minutes and we have some other callers on the line that sort of a signal to other callers who may be trying to get in that your questions may not be answered because we have a few ahead of you already. We'll take the next question. Good afternoon Isabella's listening. Yes. Can you please tell me about the nutritional level of canned foods? I'm thinking in terms of vegetables and fruits canned Frozen as compared to Fresh. I've always believed believe that fresh was higher in additional value. Do you think (00:30:23) so? Well, I just want to quote a study that was recently done by our Agro Stanford University Research group. They don't have a department of Food Science. So I'm not sure where the It was down at Stanford. But at any rate, they can play at the nutritional value of market fresh broccoli somewhere in the midwest with frozen broccoli because they don't can broccoli because it gives a terrible tasting product but interestingly enough the vitamin A vitamin C value was higher in the frozen broccoli than would be in the fresh. And one thing you've got to keep in mind is that you do have nutritional losses in fresh produce from the Harvest Time on a fresh fruits and vegetables are alive metabolism respiring entity still now, you do have losses though during the processing of both Frozen and canned vegetables. However, we would not especially in this climate be able to grow our own produce and I says I said some of the stuff that comes a distance may not have as many vitamins in it as it would have had if you had grown it in the summer and picked (00:31:32) it up. Imagine some produce is different from (00:31:35) others or in some of it probably some some there is not as rapid a loss sayings in someone like the squash products and so on but I thought that was rather interesting. Yeah, I still you know didn't again you've got to take into consideration your own personal preference. If your family does not like process things a lot of people prefer to buy fresh (00:31:54) a few other callers waiting and we'll get to as many as we can in the next couple of minutes. Good afternoon Isabella's listening. Here's my question. I read somewhere that frozen vegetables have more because of processing have more calories than canned. And then in that order it would be (00:32:16) oh I kind of tell you where you saw that as a matter of fact, it was a column in the Minneapolis Tribune a couple of weeks ago and believe it was a diet. It was a diet that we can we don't know where he got the information either and I can only think that the kind of Frozen he was talking about frozen vegetables and I Think that he must have been talking about like fresh peas versus peas and cream sauce is something like that practice. It actually had cooked sure. We've been sitting around reading labels all morning. Yeah (00:32:43) Aries is our favorite. So occupation, you know reading I'm not eating weed. (00:32:47) I'm yeah, I don't know where he got that information and it would they made reference to Sugar being added to can products and so on and I am really astonished at that because I do not know that it would be the case maybe a touch of something but certainly you wouldn't have the doubling and tripling of calorie content as was indicated in that (00:33:04) article, of course first, it would be fresh but we don't get fresh. So I always think that Frozen is next (00:33:11) fresh. Well in terms of in terms of well, let's say Frozen versus can all the calorie content would be essentially the same as long as they're not in a cream sauce or a butter sauce or cheese sauce. Okay. Okay. Bye. (00:33:25) Alright. Thanks for that question a couple of more and we'll take the next one. Good afternoon Isabella's listening. I have a question about pots and Ends. I think you might be able to help me with I have a couple of older ones that I use quite often. One of them is stainless steel. The other one is aluminum and they are both over the years have developed and of a pitting in the bottom of the pan and I'm wondering if that's means that they are unsafe to use. (00:33:52) I thought you were going to ask me if aluminum pots were dangerous because that's the general question. No, they're probably a probably would be safe to use be possibly it's related to a having hard water if you've checked on is it it was it like a white mineral deposit? (00:34:09) There's some of that but that I can scrub off with 01 SOS pad or something like that. But when I do at least a little pit that turned black (00:34:18) I guess I'd really almost have to see the pans to really be able to tell you but I know that there is a lot of misinformation out about aluminum pans being dangerous and harmful and so on and there really is no support to that statement. (00:34:33) I did hear that years ago, but that that isn't so what was bothering me because one of them only to say is supposed to be stainless steel and it does the same thing. All right good. Well the pots and pans question and it's too bad. You were disappointed about the aluminum fans question you were you were ready to answer it though Isabel. We will take one more question and then we're going to have to go to news headlines and weather information and good afternoon Isabella's listening afternoon liver is one of my favorite foods. I'm wondering if it's true that the livers of animals filter out various chemicals meat producers use and therefore have generally concentrated levels of chemical residues in them. (00:35:12) Well, as I said, if you were listening early that it's the of the only organ in which dea's has ever been found in animal carcasses. And of course the function of the liver is to detoxify compound. So, you know, this is what our own live is dope. It certainly would not knowing this would certainly not deter me from consuming liver liver is a very rich source of iron. And we feel that it's a meat item that people should eat on a fairly regular (00:35:37) basis. All right and time for one more question the last caller on the line and thanks so much for waiting and Isabella's listening. Thank you. It's a quickie getting back to the leaching of plastic into food. Possibly. I'm curious about the microwave instructions for cooking and so many cookbooks which have you cover your food with Saran wrap on the plate and then go ahead and cook in that respect. (00:36:02) Yeah. Well that's of course touka to maintain this moisture environment around the product and and to prevent splattering but Saran is a proof for contact with food surfaces. So you would have little a little likelihood of migration and all those kind of food wraps would be approved for use in contact with your food. No they do get warm. Yeah. No, that's still okay. Okay. Thank you very (00:36:24) much good and thanks to all of you for your questions to Isabel wolf again good questions, and of course, thank you Isabel for appearing with us again this (00:36:32) month. Thank you. Having (00:36:33) the we look forward to it. Again. Isabel is an extension nutrition specialist at the University of Minnesota.