What to Expect the Toddler Years (182 page)
Read What to Expect the Toddler Years Online
Authors: Heidi Murkoff
When packing food for picnics or travel, transfer cold items right from the refrigerator into a thermos or an insulated cooler (kept cool with a plastic bag of ice or a frozen ice pack). Hot food should be hot before it goes into a thermos or insulated bag. Wrap or box all foods separately and well to avoid leakage. Keep the cooler in the shade or in an air-conditioned auto rather than in bright sun or the car trunk. Once the ice has melted or the ice pack defrosted, discard any perishable leftovers. Safeguard picnic fare from flies, other insects, and household pets. Use wipes to wash everyone’s hands before digging in.
THE CUTTING BOARD DILEMMA
For centuries, wood was the favored cutting surface in kitchens the world over. As scientists began speculating that the nicks, scratches, and grooves left by the knives in the wood might harbor dangerous bacteria, however, “butcher-block” cutting surfaces fell from grace, replaced by easier-to-wash, harder-to-nick plastic cutting boards. But that’s not the end of the story. Now, a study has shown that microorganisms
don’t
survive on wooden cutting boards, possibly because of some natural substance in the wood itself. It seems that the supposedly hygienic hard plastic surfaces may actually be more hospitable to germs than wood. Until more research is done, it is unclear which board will stay on the cutting edge. In the meantime, whether you use wood or plastic, play it safer by taking these precautions:
Use one board exclusively for raw meats and poultry and another for bread, vegetables, and fruits.
Wash your cutting boards carefully after each use and between food preparation steps, in hot soapy water—or wash plastic boards in the dishwasher. Periodically sanitize wooden surfaces with a solution of two teaspoons of chlorine bleach to one quart of water, then rinse very thoroughly with clean hot water.
ONITORING CHEMICAL CONSUMPTION
The risks to our children from consuming chemicals in food and water has become a consuming concern for many parents, but whether the concern is warranted, however, is unclear. We know less about the effects of chemicals in food than we do about the effects of microorganisms. That’s because the effects of a nasty germ in our lunch may make us sick before dinner, while the effects of hazardous chemicals may not show up for years, maybe even decades.
Since young children consume more food per pound of body weight than do adults (eighteen times as much apple juice per pound, for example), process and rid their bodies of many (though not all) potentially dangerous substances more slowly, have immature immune systems, are still growing, and have many more years ahead during which these substances can cause damage, it’s believed they are more susceptible to the potential risks of chemical contamination. Whether such damage actually occurs as a direct result of exposure, or when it occurs, however, has not been scientifically proven.
When the alar-apple scare of the 1980s provoked panic over the safety of produce, many parents wondered whether it was safe to continue offering their children nature’s bounty. Most experts were quick to point out that to respond to the scare by withholding fruits and vegetables would be folly, because these foods are protective against just the kinds of damage chemicals are suspected of causing.
But while it isn’t wise to panic, it is wise to take precautions with each of the following:
Produce.
Reduce the theoretical risks by taking the following steps:
Buy organic when it’s available and when you can afford it. It’s now easier to know what exactly the word “organic”
on the label really means. In 2002, the U.S. Department of Agriculture set national standards that food labeled “organic” must meet, even if it’s imported from other countries. To be considered organic, meat, poultry, eggs, and dairy products must come from animals that are given no antibiotics or growth hormones and food must be grown and produced without using most pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a food is allowed to display the label, a government-approved inspector ensures that the farm where the food is grown and any companies that handle or process the food meet the certification criteria. All packaged foods labeled “organic” must contain at least 95% organic ingredients. Products containing between 70% and 94% organic ingredients may be labeled “Made with Organic Ingredients.” Those that are less than 70% organic may only list the organic ingredients on the ingredients panel. Remember, labels like “all natural,” “free-range,” and “hormone-free” do not mean organic; they don’t even necessarily mean the product is healthy.
The best produce to buy organic includes apples, cherries, grapes, peaches, nectarines, pears, raspberries, strawberries, bell peppers, celery, potatoes, and spinach. There’s no need to go organic with bananas, kiwi, mango, papaya, pineapples, asparagus, avocado, broccoli, cauliflower, corn, onions, and peas.
If your supermarket doesn’t carry a wide variety of organic produce, be persistent in requesting it (and suggest that your friends do the same). The greater the demand for organic products, the more farmers will grow them and the more markets will stock them—and the lower the prices will go. Also inquire if your supermarket chain spot-checks for pesticide residues; if it does, the conventionally grown produce they sell will be safer than most.
Organic produce can also be purchased via mail order. Or you can start an organic food cooperative with friends, play-group parents, or members of any organization to which you belong.
Buy in season, so that what you buy is more likely to be local and less likely to be coated with wax or post-harvest pesticides or fungicides.
Consider the source. Conventionally grown produce of U.S. origin generally has less pesticide residue than produce grown abroad. Produce grown near the point of sale is generally less likely to undergo post-harvest spraying to protect it during shipping. And fruit from the West Coast is generally less likely to be sprayed with fungicide than fruit from the East Coast, where dampness spurs the growth of fungus on foods.
Grow your own organic garden, if possible. Planting such a garden, at home or in your community, won’t only ensure safer eating but will provide a valuable learning experience for your toddler. An additional pay-off: Young children are more likely to eat the fruits (and vegetables) of their labors than those purchased in a market.
Avoid or peel fruits and vegetables that have been waxed (most often: peppers, eggplant, cucumbers, and apples), giving them that artificially shiny surface. Though the wax itself may not be hazardous, it is often fortified with carcinogenic fungicides used to prevent mold and rot.
