In case you haven’t been keeping up with the news, you might want to be wary of your eggs. There may be bacteria lurking in your eggs Benedict due to a recent suspected salmonella contamination at Hillandale Farms and Wright County Eggs in Galt, Iowa.

Wright County Eggs issued the initial recall nearly two weeks ago (Aug. 13) when the U.S. Food and Drug Administration alerted the company of salmonella contamination at one of its farms. The FDA encountered salmonella enteritidis during a routine inspection, at which point the company voluntarily sounded the alarms.

Salmonella bacteria can cause infections that may result in fever, nausea/vomiting, chills, muscle cramps and pain, and/or diarrhea. Symptoms usually pass within a few days, but can last much longer in children and people with weakened immune systems. Salmonella is more likely to be found in undercooked eggs or those stored above 45 degrees Fahrenheit.

As of now, there may be as many as 1,500 cases of food poisoning related to contaminated eggs. Wright County Eggs cautions consumers to be on the lookout for the following:

Eggs sold under the brands Lucerne, Mountain Dairy, Ralph’s, Boomsma’s, Albertson, Sunshine, Hillandale, Farm Fresh, Trafficanda, Lund, Shoreland, Kemps and Dutch Farms.

Six-, eight-, or 18-egg cartons with labels starting with the letter P; containing code numbers 1026, 1413 or 1946, and Julian dates between 136 and 225. A label would appear as “P-(Code Number)-(Julian Date)”

The recall only affects shell eggs,  and Wright County Eggs assures consumers that its other egg products are safe. The company continues to work with the FDA to investigate possible sources of contamination. They have further taken steps to destroy any potentially affected eggs.

In the meantime, you can keep up with the latest egg updates from the Egg Safety Center or the Food and Drug Administration.

It’s no secret that a diet low in fat can help reduce LDL (“bad”) cholesterol levels. Cutting out fatty foods can also help you shed pounds, but what about the other guy—HDL?

Even after adopting a low-fat diet, heart attack survivors and those at-risk sometimes continue to struggle to boost HDL (“good”) cholesterol. A two-year study led by Dr. Gary Foster of Temple University’s Center for Obesity Research & Education suggests the solution may rest in a low-carb, Atkins style diet.

“When comparing these two popular weight loss plans, none of the existing research had included a comprehensive, long-term, behavioral support component,” Foster said in a news release. “For years, the conventional wisdom was that low-carb diets had a host of ill effects on health, but these results suggest that those concerns are unfounded.”

Although LDL was higher in low-carb dieters in the beginning, both groups had similar levels by the end of the study. There wasn’t a significant weight loss difference between the groups, either.

Low-carb dieters experienced a 23 percent increase in HDL compared to just 12 percent in those who ate less fat. These statistics are comparable to levels in people who rely on medication to regulate good cholesterol.

The reason behind these differences is still a mystery. As for which diet is best, the answer is both.

"It doesn't make a difference for weight loss how you get there," Foster told MSNBC. “Both of these are options. These diets work." The big goal, he said, should be developing good eating habits.

Want to know more? Read the study’s abstract in the Annals of Internal Medicine.

 

Keep on the lookout if you like to gorge yourself on guacamole or stuff yourself with salsa. These two popular dips may be behind a growing pattern of foodborne illness.

Researchers from the U.S. Department of Energy’s Oak Ridge Institute for Science and Education analyzed CDC data on foodborne illness outbreaks. They noticed a trend beginning in the late 1990s.

From 1998 to 2008, roughly one in 25 of all restaurant-related illnesses was a result of guacamole or salsa. This translated into 3.9 percent of all foodborne illness cases and contributes to billions in annual healthcare dollars.

"Salsa and guacamole often contain diced raw produce, including hot peppers, tomatoes and cilantro, each of which has been implicated in past outbreaks," researcher Magdalena Kendall of Oak Ridge said in a press release. "[These foods] are often made in large batches, so even a small amount of contamination can affect many customers."

Eating contaminated food can cause nausea, diarrhea, headache and fever. Foods such as guacamole and salsa have lots of vegetables and lots of possibilities for salmonella or E. coli contamination, which is why safety is a must.

"We want restaurants and anyone preparing fresh salsa and guacamole at home to be aware that these foods containing raw ingredients should be carefully prepared and refrigerated to help prevent illness," Kendall said.

Learn more about foodborne illnesses from the CDC, or visit Reuters for more information.

The U.S. Food and Drug Administration is pushing meat producers to cut the amount of antibiotics given to animals. The concern is that these antibiotics could lead to resistant strains of bacteria that could infect consumers.

Antibiotics have long been used in livestock care. In addition to treating sick animals, antibiotics are used to prevent the spread of disease and further promote healthier, and generally larger, produce. This practice is used to produce more food, which is why some are reluctant to restrict the amount of antibiotics that can be used to raise animals.

“As we know, healthy animals produce safe food,” Sam Carney, president of the National Pork Producers Council, told MSNBC. “We need every available tool to protect animal health.”

Current guidelines allow meat producers to use antibiotics therapeutically (for illness) or sub-therapeutically (for prevention). Certain groups, such as Keep Antibiotics Working, maintain that the overuse of antibiotics leads to hardier, more resistant bacteria—such as salmonella and C. and E. coli—that can be transmitted to humans.

The FDA acknowledges that minimizing antibiotic resistance is “critically important for protecting both public and animal health.” In response, it is encouraging producers to limit the amount of sub-therapeutic antibiotics administered to livestock and poultry.

Read more from MSNBC, or learn more about antibiotic use in animals.

Do foods sold  with cartoon characters on the package taste better? In a Yale study, children preferred cartoon-endorsed foods to identical products in different packages.

Forty New Haven, Conn.,  four- to six-year olds participated in the study. They tried two samples of three different snack foods—graham crackers, fruit snacks, and carrots. Unbeknownst to the children, products within each group were identical foods in different packaging.

When asked which of each sample tasted better,  more than half of the children chose the snacks in cartoon-endorsed packaging. This number jumped to about 85 percent when asked which snacks they preferred.

Christina Roberto, a post-graduate student at Yale University and lead author of the study, says this is no accident. Companies use cartoons to push kids to choose their products.

Seems innocent enough, right? Wrong. One of the major concerns is when companies use characters to promote junk food rather than health food, which can lead to weight problems and poorer nutrition.

"The food industry spends $1.6 billion on youth-targeted marketing and, of that, 13 percent is dedicated to character licensing and cross-promoting," Roberto told ABC News. "For the most part, these foods are of poor nutritional quality."

Roberto suggests restricting what foods can use cartoon endorsements, but other experts, like registered dietitian Keith Thomas Ayoob of Albert Einstein College of Medicine in New York, say parents need to take more responsibility.

"It has been shown to be successful that kids would eat a bag of carrots if their favorite character is on it. It's a tool. I have a hard time thinking these characters should be restricted,"he told ABC News. “I think parents have a whole lot more influence."

You may want to skip the salad bar this week. The FDA announced a recall on lettuce from Freshway Foods due to an outbreak of E. coli in 23 states.

The recall was issued about a week ago when Freshway reported that products with romaine lettuce may be contaminated with E. coli, a type of bacteria that dwell in the intestines.

Some strands destroyed by stomach acid are safe, but other varieties of E. coli found in contaminated food and water can cause infections that lead to severe diarrhea, cramping, bloody stools, and in severe cases organ damage and/or kidney failure.

According to the Mayo Clinic, symptoms of E. coli usually pass within a week for healthy adults, but can last much longer for children and people with weak immune systems. Drinking lots of water can help offset dehydration, but if symptoms persist doctors recommend seeking immediate medical attention.

"We are voluntarily issuing this recall because we want to do everything possible to minimize risk to public health," Freshway Foods president Phil Gilardi said in an FDA press release.

"(We are) committed to our consumers,” he says. “We practice strict food safety guidelines to ensure that our products are as safe as possible, and we will continue to look for opportunities for improvement."

The recall included products sold primarily to restaurants, salad bars, delis, etc. Bulk products and “prepackaged romaine or bagged salad mixes containing romaine for sale in supermarkets”, however, are safe.

Hey, it’s an excuse to grab a slice of pizza, right?

Get more details from the FDA’s press release, or read more at MSNBC.

Smoking, heavy drinking, a poor diet, and too much time spent on the couch are bad for your health, but they may also be taking years off your life. These four bad habits could actually be causing your body to age up to 12 years, research suggests.

Nearly 4,900 men and women age 18 or older were randomly chosen to participate in a University of Oslo study examining the effects of certain habits—smoking, excessive alcohol consumption (3 or more drinks for men, and two or more for women), getting less than 2 hours of exercise per week, and not eating well (specifically, not enough fruits and vegetables).

The study began in 1985, and followed participants for 20 years, checking death certificates and doing follow-ups. Of the 314 participants who had all four habits, almost one-third died over the duration of the study, while less than 10 percent of the 387 people who had none passed away.

Heart disease and cancer topped the list for cause-of-death for people who had a combination of these habits, while the health of those still living was “equivalent to being 12 years older” than their healthier counterparts.

Lead researcher Elizabeth Kvaavik thinks these findings may be the extra incentive some people need to improve their lifestyles.

"You don't need to be extreme to be in the healthy category,” Kvaavik said in a news piece by MSNBC. "These (healthy) behaviors add up, so together it's quite good…It should be possible for most people to manage."

Kvaavik and her colleagues acknowledge that changing these habits may not be easy, but that they pay off.

“The combined effect of poor health behaviors on mortality was substantial, indicating that modest, but sustained, improvements to diet and lifestyle could have significant public health benefits,” authors of the study concluded.

Visit the Archives of Internal Medicine to read more on the study.

Women have long been claiming chocolate as a comfort food, but research shows that chocolate is something that both men and women reach for. According to a new study, people of both genders with mild or major depression eat more chocolate. Researchers believe depression could trigger this craving.

Researchers from the University of California monitored the diets of 931 men and women, focusing on chocolate consumption. None of the participants were taking antidepressants, and they had their moods assessed routinely.

Those with depression consumed 8.4 servings of chocolate (1 ounce is one serving) per month, while those with major depression ate an average of 11.4 servings per month. Their counterparts who showed no signs of depression ate an average of 5.4 servings per month.

Chocolate sends signals to the brain to release serotonin and endorphins, two “feel happy” opioids. Endorphins are responsible for that satisfied buzz you get after exercise, while serotonin is believed to produce feelings of love and happiness.

This study is the first to examine the chocolate-mood link for both men and women, and, based off their findings, Doctors Natalie Rose (U.C., Davis) and Beatrice Golomb (U.C., San Diego) believe there may be a direct link between depression and chocolate cravings.

"The findings did not appear to be explained by a general increase in caffeine, fat, carbohydrate or energy intake, suggesting that our findings are specific to chocolate," Golomb said in a press release. “Our study confirms long-held suspicions that eating chocolate is something that people (including men) do when they are feeling down."

One speculation is that when a person is down in the dumps, he or she will reach for this “comfort food” to boost his/her mood. Another possibility, however, is that eating chocolate (which is often high in fat and sugar) causes a person’s moods to spike for a short period of time only to crash later.

"Because it was a cross sectional study, meaning a slice in time,” Golomb explained, “it did not tell us whether the chocolate decreased or intensified the depression."

The research team plans to conduct further research investigating the effects of chocolate on mood to gain more insight into this relationship. “Whether there is a causal connection, and if so in which direction, is a matter for future prospective study,” they concluded in their report.

­Read the study’s abstract at the Archives of Internal Medicine, or check out the University of California’s press release for more information.

Despite the economic state of our nation, more Americans than ever are bringing home the bacon—to eat with eggs, on cheeseburgers, or sandwiched between two slabs of fried chicken. The new Double Down by KFC  has plenty of mouths watering, and plenty of nutritionists and cardiologists cringing and wondering what to do about the U.S. bacon infatuation.

One pound of bacon (16-20 medium slices) can contain as much as 81 grams of fat, most of which (68 grams) is heart-clogging saturated fat. The Double Down is loaded with 540 calories and 32 grams of fat (10 g saturated). The recommended daily limit for saturated fat is 16 grams.

Bacon’s saturated fat is different from the mono- and poly-unsaturated fats found in fish, nuts and olive or soybean oils. While these fats can help lower cholesterol and reduce the risk of heart disease, too much saturated fat can clog arteries and increase the risk of heart attack. The high sodium levels (up to 10,487 mg per pound) can also cause a cholesterol spike.

The good news is you don’t have to choose between saving your heart and nurturing your soul. As with caffeine and sweets, the key to this affair of the heart (or the stomach) is moderation.

“As a flavoring and ingredient, [bacon is] wonderful,” dietitian Susan Moores of the American Dietetic Association told MSNBC. “As a diet mainstay, not so much.”

A few strips now and then won’t hurt you, and there are plenty of other options to help tide you over. Turkey bacon, for example, has about half the fat and sodium. Canadian bacon and reduced-sodium bacon are also healthier options. Traditional bacon isn’t completely off limits, either.

“It all boils down to: How much?,” Moores says.

For the full story on America’s most delicious love affair, visit MSNBC.

Ten years ago, soy products were recommended to postmenopausal women to reduce LDL (bad) cholesterol levels. New research indicates that soy may not help as much as previously thought, and a re-evaluation by the FDA may challenge soy producers’ claims about their products as heart healthy.

Many women experience sharp increases in LDL levels during menopause when their bodies no longer produce estrogen. More women also see a hardening of the arteries (atherosclerosis) and an increased risk of heart disease.

Soy products contain isoflavens, natural compounds that mimic estrogen.  These are supposed to increase estrogen levels, and thus improve cholesterol. Keeping cholesterol in check can help coronary artery disease, the leading cause of death in American women.

For the study, 62 women under age 65 with moderate-high cholesterol were asked to increase either soy or casein (milk protein), intake for one year. While HDL (good) cholesterol levels increased slightly for women consuming soy, they experienced little or no change in LDL levels.

“The aim of this study was to examine the effects of soy protein consumption on heart disease risk in postmenopausal women,” authors of the study wrote. “These findings, as well as those from other studies, lend credence to the decision of the Food and Drug Administration to reevaluate the soy protein health claim issued a decade ago.”

Learn more about heart health, or read the study's abstract in Menopause.