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Category: May 2021

Sesame—the Newest Food Allergen

sesame seeds
Sesame seeds on top of a loaf of bread.

Foods that cause allergic reactions can be life threatening. Up until now, there have been eight major food allergens. With the passage of the Food Allergy Safety, Treatment, Education and Research (FASTER) Act, the ninth major food allergen will be sesame. This is the first new allergen added to the Food Allergen Labeling and Consumer Protection Act (FALCPA) since 2006. The FASTER Act has been passed by the U.S. Congress and will likely be signed by the President into law.

There are more than 1.5 million Americans who are allergic to sesame. Until now, food products that contain sesame would list “natural flavors” or “natural spices.” This makes it almost impossible for consumers to know if the product contains sesame. Depending on the product, sesame may or may not be visible.

The Food and Drug Administration (FDA) regulations requires major food allergens be clearly labeled on food products. If left undeclared, it can be life threatening. The allergen will be clearly listed within the ingredient statement or in a separate statement.

Undeclared food allergens have been the number one leading cause of Class I recalls by the FDA in the last three years. A Class I recall means the product could cause serious injury or death. The eight current major food allergens cause 90% of documented food allergen health issues.

 

Updated Ball® Food Preservation Book

Ball Complete Book of Home PreservingThe Ball® Complete Book of Home Preserving has been in print since 2006. It is now updated and will be available in May 2021.

One change is with any recipe that used fresh lemon juice, now uses bottle lemon juice. For home canning, bottled lemon juice has a consistent acid content. Fresh lemon juice acidity can vary which can lead to unsafe canned foods.

The new book also has some new recipes but also some recipes removed. This book has over 400 recipes and is a good companion to the traditional Ball® Blue Book.

 

What is Tangzhong?

bread dough
Bread dough
Photo: Colorado State University Extension

Do you like the texture of bread or rolls that are pillow soft? An old bread technique has gained new popularity using an Asian yeast bread method called tangzhong. So what is this method?

Tangzhong, originally popularized in Japan and Taiwan, cooks a small amount of flour and liquid to make a thick slurry, then it is combined with the rest of the ingredients. This slurry helps pre-gelatinize the starch in flour so it can hold more moisture. This also creates a structure to hold that moisture through the entire breadmaking process. The dough is easier to knead. The dough rises more and the texture will be moister, softer and stay fresher longer.

Can you convert your own recipes to add tangzhong? It may work for some recipes, but not for others. This is especially true for recipes such as a crusty baguette or chewy bagel. Some tips to try this with your favorite basic bread recipe can be found on the King Arthur Flour website.

Happy baking!

 

Can Apples Help with Digestion?

Gastroesophageal Reflux Disease (GERD), can be uncomfortable and disruptive to any eating occasion. Can apples calm down stomach acid issues? Possibly.

There are general guidelines to choose the best foods to treat GERD. Eat small portions for meals or snacks. Choose low-fat foods as fatty or greasy foods produce more stomach acid.

Fruits such as apples, grapes, cranberry, bananas and pears are good choices instead of citrus fruits and tomatoes. Steam, roast, stir fry or air fry vegetables instead of frying in fat or adding a cream sauce.

Foods that reduce problems with GERD help the muscle at the bottom of the esophagus relax which reduces acid production.

 

What is a Bialy?

bialy
Bialy
Photo: Canva.com

It looks like a kolache, but has a texture of a bagel and English muffin. What is it? A bialy!

According to Merriam-Webster, it is defined as “a flat breakfast roll that has a depressed center and is usually covered with onion flakes.” It may also include poppy seeds. The bialy comes from Polish city of Bialystok and are popular in New York City.

While bagels are boiled in hot water prior to baking, bialys are just baked. Bagels have a hole through the center and bialys have a large depression to hold the savory filling.

Give them a try!

 

What is TBHQ?

popcorn
Popcorn
Photo: Canva.com

There’s an acronym for just about anything. So when you read an ingredient statement on a package of food, you may see the letters TBHQ. What is it?

Tertiary butylhydroquinone, or TBHQ, is a common preservative or antioxidant that prevents fat deterioration and slows staling. This ingredient is commonly used in crackers, fats and oils, chips, donuts, some breads, popcorn, other snacks, pre-made frozen foods and packaged dinners.

Since 1972, TBHQ has been classified by the U.S. Food and Drug Administration as Generally Recognized as Safe or GRAS. As a food additive, it has gone through rigorous research and testing to justify its safety. TBHQ content cannot be more than 0.02 percent of the fat and oil content in the food.

TBHQ helps provide quick, affordable food options, and reduces food waste. Remember to balance these foods with more nutrient-dense foods being the first choice.

Learn more from Food Insight and What is TBHQ, and What Does it Do in Our Food?

Learning Food Preservation Online

If you are a visual learning, online education may be for you!

For learning home food preservation, here are some Universities who offer online courses:

Learn at your own pace by watching these videos at Preserve it Fresh, Preserve it Safe.

For more education to preserve food safely at home, see the KSRE website Preserve it Fresh, Preserve it Safe.

Ready for Rhubarb!

rhubarb
Freeze raw rhubarb on a tray then pack into containers. Photo: NCHFP

Rhubarb will soon be popping out of the ground! It is a perennial favorite in Midwest gardens. Here are some tips to store rhubarb or preserve it for later use.

After harvest, store rhubarb stalks in the refrigerator loosely wrapped in foil. This helps prevent moisture loss causing the stalks to become limp. Wrapping them tightly in an airtight plastic bag or wrap can also soften the stalks quickly. Wrapping loosely in foil reduces ethylene gas loss. It should remain fresh about two weeks.

To preserve for later use, here are some options from University of Georgia:

Source: Cook’s Illustrated

 

Better Banana Bread

Ripe Bananas
Photo: Canva.com

There they are, sitting on your countertop. Bananas no one will eat because they are dark and over ripe. Don’t throw them away, make banana bread or muffins!

In fact, very ripe, dark skinned bananas are the best for banana bread. They will give a deep banana flavor and moist texture to the bread.

As bananas ripen, the starch turns to sugar quickly. The sugar fructose is about triple the amount in green bananas. The more fructose the better!

What’s more is that sugar acts like water when heated. This will add moisture to the bread along with sweet flavor.

Source: Cook’s Illustrated