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Wednesday, May 23, 2018
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Don’t wash your chicken before cooking

The documentary “The Natural History of the Chicken” recounts how this fowl can delight us as a pet, infuriate us as a neighbor (those noisy roosters) and provide us with fuel. Each North American consumes about 80 pounds a year.

But an unfortunate truth it doesn’t highlight is the risk raw chicken poses to your health. A new campaign — “Don’t Wash Your Chicken” — launched by Drexel University researchers points out the danger of washing raw chicken before you plop it in a pan to cook. Most people do that to remove contamination, but rinsing the bird can splash salmonella and campylobacter bacteria onto adjacent surfaces and foods. Around 200,000 folks a year come down with at-home food poisoning caused by those bacteria and have to deal with diarrhea, fever, cramps and vomiting.

The smart move is to store chicken in double plastic bags in the fridge! When it’s time to cook, just unwrap, cut and cook the chicken to 165 degrees. All raw meat has bacteria on it, and proper cooking wipes ‘em out. Use a meat thermometer inserted into the deepest part of the bird to check doneness. And wash any surface the chicken did touch (including the meat thermometer) with soap and water.

Other food-safety tips:

Keep raw meats separate from produce, and keep each variety of produce separate from others.

Maintain a fridge temp of 40 degrees or lower.

Wash your hands with soap and water for 20 seconds after handling food or when switching from handling one type of food to another.

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When you type “diet” into Amazon.com’s book search, you get 81,000 titles! They range from great ones like our “You on A Diet Revised” to “Dropping Acid” (really!), which about stopping reflux, and “Edible: An Adventure into the World of Eating Insects.” So we understand why you might be a bit wary of one more healthy-eating plan.

But we’ve got groundbreaking nutritional info about an anti-osteoarthritis dietary strategy that you’re gonna love. In addition to protecting bone-cushioning cartilage in your joints, it will help prevent cancer, diabetes, gastro distress and heart disease, and protect your liver.

A new study found that eating lots of broccoli can protect your joints from “wear and tear” osteoarthritis arthritis. Steamed, pureed, in soups and in stir-fries, or oven-roasted — even raw — this cruciferous vegetable delivers two bioactive chemicals: sulforaphane and indole-3-carbinol. The sulforaphane seems particularly joint-friendly and, when teamed with its partner, it helps every system in your body. This powerhouse duo is also found in broccoli sprouts (20 times the content), Brussels sprouts, cauliflower, Savoy cabbage, red cabbage, kohlrabi, horseradish, kale, arugula and collard greens.

For maximum joint protection, make sure to eat plenty of those tasty veggies AND other anti-inflammatory foods. Those include strawberries, blueberries and carrots, as well as healthy olive, walnut and canola oils, and fatty fish with omega-3 DHA; we like salmon and ocean trout. We also suggest you take 900 milligrams daily of an algal oil DHA supplement. You’ll stay flexible, reduce pain, and have a younger RealAge.

Mehmet Oz, M.D., is host of “The Dr. Oz Show,” and Mike Roizen, M.D., is chief wellness officer and chair of the Wellness Institute at the Cleveland Clinic. To live your healthiest, tune into “The Dr. Oz Show” or visit www.sharecare.com.

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