A client of mine recently asked me about an infomercial on a product by Debbie Meyer’s known as “Green Bags”. They wanted to know if they actually work. A recent feature on our local news tested these bags and reported positive findings. I decided to do a little research to give a general review and opinion of my findings. Note that this review comes with no actual product testing on my part.

Manufacturer claims
The product purportedly slows down the ripening process by removing ethylene gas produced from fruits, vegetables and flowers. The bag is lined with minerals that absorb ethylene, ammonia and CO2 and control humidity and moisture. The bags can be re-used 8 to 10 times and food must be stored dry. The running price is $9.95 for 10 small and 10 large bags plus shipping and handling.

Consumer opinions
After scouring community forums the basic consensus was 50/50-positive and negative. Positive comments supported all of the manufacturer’s claims; although, there was a general problem with bananas. Many of the negative comments were that they did not work, were smaller than expected, and easily torn. Several consumers reported extremely high shipping costs of about $40.

My opinion
Personally I feel these bags are a big waste of money. “Green Bags” are literally that—green in color, not environmentally green. Remember, they are still plastic bags.

Cost
First, the bags are very expensive and can only be used 8-10 times. After that they are to be used as a general produce bag. The claims on expensive shipping are most likely true. Usually the cheaper the product, the more expensive the shipping; it increases the seller’s profits.

Ethylene Absorption
A study from 1995 was conducted to test the absorption ability of ethylene with three minerals, activated carbon-impregnated paper, and fly ash. The actual minerals were not disclosed but reportedly those mined in Arizona—same as those used in Green Bags. Using sand (doesn’t absorb ethylene) and Purafil (does absorb ethylene) as controls, ethylene was injected in jars with concentrations of ethylene being tested at intervals. The results: the three mineral materials tested absorbed NO ethylene.

Although you can never conclude something from just one study, it does give evidence towards a useless product. My assumption is that the mineral lining includes one of the ‘ites’ such as bentonite. Read the Report.

Conclusion
Make your own decision as to purchase this product. There are several useful tips to storing produce that will do the same thing as these bags and not cost you a fortune.

Lettuce-Cut up single lettuce leaves. Take a fresh paper towel roll and place one piece of lettuce, fold, then another leaf, fold, etc.. Place in a plastic bag and keep in the fridge. It will last you a month.
Mushrooms-Slice mushrooms and place on a paper bag. Cover with a paper bag and place another set of mushrooms on top, repeat. Place in the fridge sealed in bag or not.
Tomatoes-Keep on the counter, not in the fridge.
Limes-Keep sealed in plastic bag in the fridge.
Fresh herbs-Keep in a vase with water in the fridge or freeze.

Chris Theberge, RD, LDN
The Nutrition and Food Web Archive

Halifax-based registered dietitian, Pam Lynch, is all too familiar with the 3 p.m. munchies. Many of her patients complain about being hungry half way through the day, only hours after they’ve had lunch. “It’s a common complaint I hear from my clients,” says Lynch. “‘I ate lunch, why do I find it difficult to make it to dinner without a snack?’ is something I hear very often from my patients.”

If you’re feeling hungry only hours after lunch, it’s your body’s way of asking for a boost. But don’t use this as an excuse to eat another meal or binge on unhealthy snacks, says Lynch. “Instead, have a healthy snack to tide you over until dinner. And if you’re finding that you’re always hungry shortly after a meal, then you’ll want to look at what your meals consist of. It might be because you’re not getting enough protein in your diet.”

Make the right choice

Choosing the right snacks is important, says Lynch. “I recommend snacks that taste good, but that also satisfy hunger pangs. Almonds, for example are a great snack. A handful, or 23 almonds, delivers a powerful punch of protein, fibre, magnesium and vitamin E.”

A study published recently in the British Journal of Nutrition found that the fibre in almonds appears to block some of the fat they contain. Also, almonds were found to be highly satisfying, which led to less consumption of other foods.

Protein punch

Snacks high in protein are the way to go for a mid-day boost, says Lynch. “A hard boiled egg, cottage cheese with fruit, yogurt and granola are all healthy snack options. Just make sure that you’re eating the right portion for you.”

For more on the health benefits of almonds visit, www.AlmondsAreIn.com.

News Canada

Rich in nutrients, the potato is finally getting the respect it deserves as an important ‘go-to’ food source for the burgeoning populations of the developing world.

This tuber family vegetable is produced more quickly, on less land, and in harsher climates than any other major crop. Up to 85 percent of the potato plant is edible human food, compared to 50 percent for most cereal sources—and that is why the United Nations, in its effort to address world hunger, has officially positioned 2008 as the International Year of the Potato.

In 2008, potatoes are harvested in Europe, the Americas, Asia, Africa and India as a major food staple. They are rich in carbohydrates, the body’s prime source of energy—and they have high protein content. Finish researchers report that proteins isolated from the potato may be capable of reducing blood pressure, as well as having antioxidant activity. Potatoes are also very rich in vitamin C and are versatile and delicious when prepared with the right ingredients.

The potato has been a staple in the Western world for more than 8,000 years, made ever so tasty with just a few simple ingredients. There are so many ways to dress up the potato. Butter, sour cream, and ketchup are some of the most common toppings. And other sauces like Diana Sauce, mayo and worcestershire sauce can also make a potato mouth-watering. Try these tasty tips this summer from Dana McCauley, author of Dana’s Top Ten Table (Harper Collins), and see for yourself why 2008 has been declared the International Year of the Potato:

• Add a few dashes of Lea & Perrins Worcestershire Sauce to baked potatoes to add rich colour and flavour. Worcestershire sauce is also a lower sodium substitute to salt and is fat free and cholesterol free so it is a great ingredient for health conscious people to use as a condiment.

• When grilling this summer, make sure you include potatoes. Splash cubed and boiled potatoes with a dash of vegetable oil and lightly grill for a smoky flavour. Remove from grill and add Diana Sauce, mayonnaise, mushrooms, red pepper, green onions, baby spinach plus salt and pepper to taste for a hearty summer salad.

• Mix things up by grilling sweet potatoes. They are more nutritious and naturally tastier. Brush pre-boiled sweet potato wedges with vegetable oil; place on a preheated grill and brush liberally with a combination of soy sauce, honey, lime juice, Heinz Ketchup and garlic for a divine summer treat.

Credit: www.newscanada.com

Check these safety tips before you fire up the backyard barbecue.

Do:

• spray a 50/50 mixture of water and liquid soap on the connection when you hook up a new propane cylinder to your gas grill. Look for bubbles. If you see them, tighten the connections.

• keep the lid open when lighting your grill.

• brush the grill with canola oil to prevent food from sticking.

• turn off the controls and close the cylinder valve when you finish grilling.

Don’t:

• use matches or lighters to check for leaks.

• let kids play near the grill.

• use, store or transport cylinders near sources of high temperature.

• store spare cylinders near the grill.

Credit: www.newscanada.com