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........taking health and wellness to a whole new level
August 2007 - Vol 4, Issue 8
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Welcome to our monthly e-newsletter! We hope that you will find this and future issues helpful and relevant. We are very interested in hearing from you. Please let us know about topics you would like to see covered in the future. In our last newsletter we explored the potential health benefits of yoga. This month we will focus on a topic that potentially affects all of us: how to avoid food poisoning and keep foods safe during the hot summer months. Look for valuable information on organic vs. non- organic foods in our September e-newsletter.

Don't forget to check out our recipe of the month. In the spirit of BBQ season, this month our recipe is one you will want to try.

Portland Health and Wellness is anything but your typical medical clinic. We offer health-based cooking classes, a drop-in weight control group for men and women, and group psychotherapy for individuals with eating disorders or food and body image issues. We continue to offer exceptional individual healthcare services, workshops and classes on various health topics, and our year-long comprehensive weight reduction program. Victoria Mosse, MA, ATC, CNT, will be offering pilates at ph&w; on Monday evenings and Wednesday mornings thru the end of August. Heather Rice offers small yoga classes, including yoga for larger bodies and beginner yoga.

If you haven't yet been to the Portland Farmers Market, why not check out the Ecotrust Portland Farmers Market. We are proud to be the 2007 sponsor of this market and occasionally offer cooking demos there. The Portland Farmers Market is a great way to get great-tasting food and support local farmers.

Our clinical team is committed to providing cutting-edge healthcare services. Donald Altman, MA, in addition to being a counselor, is a former Buddhist monk and award-winning writer. He offers '12 Weeks to Mindful Eating', a program he created to help individuals develop a healthier relationship with food, as well as workshops on stress management and mindfulness. Donald also offers individual counseling at ph&w.; Juleeanna Andreoni, MS, RD , is a clinical nutritionist with a broad range of experience. She is certified in adult, adolescent, and childhood weight management. Juleeanna has appeared on AM Northwest. Christine Howard, PsyD continues to provide individual psychotherapy and is now offering group psychotherapy for individuals with bulimia or binge eating disorder. Marcela Vinocur, MD serves as the director of PH&W;'s unique weight reduction program and maintains a psychopharmacology practice.

  • Aug 18.......One Pot Cooking: a class for college-bound students
  • Sept 8........Cooking 101: a class for women who hate to cook
  • Sept 15......One Pot Cooking: a class for college-bound students
  • Sept 19......12 Weeks to Mindful Eating

  • Ongoing groups include a weekly drop-in weight loss group on Thursdays from 4:30 to 5:30 pm (led by Juleeanna Andreoni, MS, RD / cost:$15 per session) and weekly group psychotherapy for individuals with binge eating disorder or bulimia on Tuesdays from 4 to 5:30pm (led by Christine Howard, PsyD / cost: $45 per session). We are now offering a variety of yoga classes, with an emphasis on beginner yoga. Please call us for additional information.

    For up-to-date information about our upcoming workshops and classes, please check our website or give us a call. Registration and payment in advance are required for all ph&w; events and space is limited to 12 (cooking classes are limited to 6). We strongly encourage early registration.

    For many of us in Portland, summer is a time for barbeques, outdoor dinner parties, and picnics. It's also the time of year when foodborne illnesses are on the rise and we need to be most careful when we handle and store our food. Whether you love to camp, picnic, grill, or entertain outdoors, this article will cover the basics of how to keep your food safe and avoid food poisoning throughout these warm summer months.

    Nothing puts outdoor fun on hold like a sudden case of diarrhea and/or vomiting. While many of us have been victims of food poisoning at some point in our lives, we often don't take the proper precautions to ensure that it doesn't strike again. Just because we are cooking in the great outdoors, doesn't mean we should leave our cleanliness standards in the kitchen. Here are four rules of food handling to keep your summer outings healthy, fun and free of food poisoning!

    Keep it cold: Always pack a cooler full of ice to keep your food fresh before you cook it, and to store leftover foods for that late night snack. Remember, cold air travels down so pack at least some of that ice over the top of your foods. Never leave your food out of the cooler for more than 2 hours, and if the thermometer is pushing 90 degrees, stay safe by only letting it sit un-refrigerated for 1 hour. If your food is sitting in temperatures between 40 and 140 degrees, it is susceptible to multiplying bacteria. Heat encourages bacteria to multiply faster, so the hotter it is outside the less time your food should sit out before being properly refrigerated. If you aren't sure if something sat out too long, throw it away. While no one likes to waste delicious food, taking a chance may make the risk of food poisoning more likely.

    Keep it separate: Nothing increases your chances of food poisoning like contaminating your ready-to-eat foods with your raw meats. Cutting carrots on the same board you just used for those chicken breasts is a sure fire way to encourage the spread of harmful bacteria. Always wash your cutting board, knives, tongs and whatever else touches your raw meat before putting these items in contact with anything else. If you use tongs to pick up raw meat, be sure you clean them before using them to lift the cooked meat off of the grill.

    Keep cooking until it's done: Undercooked meat can be a breeding ground for bacteria. Fully cooked meat is heated to temperatures which kill off these bacteria. When you think your meat is cooked, slice it near the bone or in the thickest part of the meat, and examine the color all the way to the center. Look for any signs of blood (or a pink hue) which indicate raw meat. Better yet, use a food thermometer to ensure that the meat is fully cooked. Beef, veal, and lamb steaks, roasts, and chops should be cooked to an internal temperature of 145 ?F. Pork, ground beef, veal, lamb, and tenderized steaks and roasts should reach an internal temperature of 160 ?F. Poultry should reach a minimum internal temperature of 165 ? F throughout. If you plan to grill at a picnic site, do not partially cook your meat ahead of time. Doing so allows bacteria to survive and multiply, and subsequent cooking will not destroy these organisms.

    Keep it clean: Clean hands are essential to food safety: wash your hands thoroughly and often. Less obvious are the seemingly ready-to-eat foods that can spread harmful bacteria. For example, a melon's surface should be scrubbed clean before slicing due to the fact that melons grow on the ground and so may come in contact with fecal matter in the soil. When you slice a melon, the knife takes the bacteria from the surface of the melon and distributes it across the fruit which you are about to consume. If you are going somewhere which does not allow access to clean water, consider preparing your food before you leave the house. Using this strategy, your only priority is keeping your food cold (under 40 degrees) before consumption. Also, this puts much less stress on the cook and dishwasher, allowing everyone to relax and enjoy the scenery.

    There are many different types of food poisoning ranging in severity from mild to life-threatening. How you react to food poisoning can depend on your age, health, and the strength of your immune system. If you are preparing food for young children, pregnant women, older people, or someone with a compromised immune system (including diabetics), it is wise to exercise caution as a foodborne infection could be especially dangerous or life-threatening. While some people can eat mounds of unattended tuna salad with no difficulty at all, others could eat the same salad and spend the next day in misery. Bacteria set up shop in our guts and multiply there, resulting in an attempt by our body to expel these bacteria through diarrhea and/or vomiting. Most cases of food poisoning come and go in a matter of days, although depending on the strength of your immune system, it may take a week to overcome the bacteria. If you experiences symptoms other than vomiting and diarrhea, such as fever, stiffness, dizziness etc., you should consult with a healthcare professional immediately. Left untreated, some strains of food poisoning can be very dangerous and even life threatening.

    By handling our foods with these safety precautions in mind, you can enjoy all of your favorite summer dishes and relax in good health.

    by Laurel Shonerd
    roasted sweet onions

    This makes a wonderful side dish and is a great way to prepare and serve onions, whether you like onions or not. Walla Wallas have a lovely sweet flavor that even people who don't like onions will enjoy. If you are grilling other foods, allow at least 30 minutes of cooking time on medium heat.

    2 large Walla Walla onions; coarse salt; olive oil.

    SLICE onions into wedges or chunks. PLACE in a shallow baking dish. DRIZZLE with a tablespoon or two of good quality olive oil. SPRINKLE with coarse salt to taste. ROAST in the oven or grill at 350 to 400 degrees until soft. GARNISH with a sprig of fresh rosemary or thyme. SERVE hot or warm as a side dish.

    copyright 2007 portland health and wellness

    We are very interested in your comments and suggestions. Please let us know if you have a topic you would like to see covered in future newsletters. We look forward to hearing from you.


    the staff of
    Portland Health and Wellness

    phone: 503.236.4506