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Health Hazards Hidden in a Restaurant Near You

Americans dine out frequently due to their rushed schedules, and while it makes for a nice treat every once in a while doing so also means facing considerable health risks as well. Whether the effects settle in the present or the future, they still have considerable impact on their overall well-being. Sanitation, allergy, infections, and additives both intentional and unintentional can all lurk undetected in restaurant food – waiting for unsuspecting consumers to chomp down so they can spread their ugliness further. Most restaurant trips, of course, will not result in a traumatic experience of explosive diarrhea or potential injury. But patrons still need to be made aware of the possible dangers that exist when dining at restaurants – no matter if they be dive or five star.

1. Allergens

Individuals with physical aversions to lactose, gluten, eggs, nuts, and other common food allergies take a gamble when visiting restaurants. Those with high levels of sensitivity to the ingredient in question stand as especially risky in the event of possible cross-contamination. Some restaurants offer a warning sign upon entering or a small blip on the menu, but no laws require such measures – though a few are up for consideration in Massachusetts. But for the time being, individuals and families with serious food allergies or conditions such as celiac disease must carefully peruse establishment by establishment and report back to one another as to who can be considered “food allergy friendly”.

2. Playgrounds

Kids and parents alike appreciate the playgrounds found at fast food restaurants for vastly different reasons, but around 200,000 children sustain injuries both minor and major from prancing about them. There are certainly guidelines in place, set by The American Society for Testing and Materials, to govern the construction of these playgrounds and ensure the safest possible product. The Consumer Product Safety Commission also demands a certain degree of precautions as well. Unfortunately, the restaurants themselves are left to their own devices when it comes to whether or not they wish to conform to the standards established by both organizations. Understaffing and budget issues prevent them from visiting every restaurant to enforce their rules, however. Some, such as McDonald’s, find themselves subjected to hefty fines once enough complaints begin filtering in – but only then do the organizations have the resources to force an inspection. Because of this autonomy, kids run the risk of hurting themselves at a business whose attention to the playground area remains lax, apathetic, and uninspected.

3. Food Poisoning

Food poisoning may be one of the more obvious health hazards found at restaurants around the world, but few people realize which consumables pose the highest threats. According to The New York Times blog, the Center for Science in the Public Interest ranks leafy greens, eggs, and tuna as the most common sources of food-borne illnesses. Lettuce and other greens caused 24% of illnesses unrelated to contaminated meat in 2008, eggs can carry salmonella – and half of the reported cases are traced back to those used in restaurants – and improperly handled tuna begins to decompose and poses the risk of scombroid poisoning. Aside from meat, other potentially hazardous conduits include oysters, potatoes, cheese, ice cream, tomatoes, sprouts, and berries. Each of these are responsible for thousands of instances of food-borne illnesses in Americans each year, either due to inadequate storage, poor quality to begin with, or contamination through unsanitary handling practices.

4. Injuries to Staff Members

Even if the dining area of a restaurant appears immaculately clean and sanitary, members of the wait and kitchen staff may still find themselves at a high risk for injuries due to any number of issues. Falls are sadly common, even occurring in high-end facilities, and result from slippery floors due to grease, oil, or washing, compromised floor mats or drain covers, discarded foodstuffs, blind corners, and other sources. Workers can also injure themselves on superheated surfaces such as stoves, ovens, and microwaves or spill piping hot soups and sauces on themselves or others. Injured staff members – be it from falls, burns, or any number of hidden hazards – cost not only the owners of the establishment, but the customers as well. Paying for workman’s compensation or legal fees drives up the cost of consumer goods, so keeping conditions as safe as possible for employees and customers alike is integral not only to keeping people happy and away from harm, but helps reduce prices as well.

5. Lemon Peels

Lemon slices for water and iced tea – frequently plopped into the drink itself with little mind – may harbor bacteria from the kitchen staff’s hands or potentially cross-contaminated knife. While they may not facilitate growth entirely due to their pH, lemons still play host to these transferred microbes. Generally, the presence of these delightful citrus fruits does not pose an immediate threat to patrons. But if a member of the kitchen staff assigned to slice them up walks in with a communicable virus and handles the lemons without gloves or accidentally coughing or sneezing in their work, it poses a serious health hazard for the customer on the receiving end.

6. Eating Before Closing

Anyone who waits to take their meals shortly before a restaurant closes to new customers. By the time the evening begins winding down, kitchen staff have begun washing dishes and cleaning the prep areas. While food will be cooked up, it may find itself resting near dishwashing stations containing industrial-strength, potentially carcinogenic soaps and solvents. These regular sanitation rituals involve heavy-duty spraying as well, with the potential to fall onto and contaminate the food cooking on the stove or heating underneath a nearby lamp. The longer they sit, the more water and chemicals they may soak up before finding their way to the table.

7. Vomit

Restaurants with a lively bar area frequently deal with inconsiderate customers becoming intoxicated to the point of puking on walls, furniture, and the floor. For fear of retribution, many of them elect to vacate their stomachs outside the view of bartenders and staff members, leaving a nasty surprise to clean up upon closing time. While they generally respond to these threats immediately upon discovery, a surreptitious patch of vomit can still lay festering and posing a great hazard to unsuspecting patrons. They harbor a multitude of bacteria and other potentially dangerous microbes and also stand as a particularly disgusting slipping threat.

8. Sample Trays

Sometimes customers are just as guilty of sanitation violations as the businesses they patronize. When left uncovered, sample trays – such as the ones used to display bread slices, fruits, cheeses, flavored oils with seasonings, or pieces of dessert selections – can serve as a veritable breeding ground for bacteria and other microbes. One New York-based worker in the health industry allegedly observed an elderly woman double-dipping bread samples into the available oils and taking nibbles off the bread pieces – only to deposit the ones she didn’t like right back on the board! Regardless of the veracity of this story, it underscores some of the hazardous possibilities inherent in uncovered, unsupervised sample trays. Be particularly careful in establishments with a heavy rotation of child patrons especially, as they often don’t yet understand proper sanitation protocol.

9. Unattended Children

While most kids are generally relatively well-behaved and most parents usually attentive, those allowed to run amok pose both safety and health hazards for themselves and other patrons – and not only in restaurants. Restaurant staff members, most especially the owners, dread the lawsuits that could result from a free-range child sustaining an injury whist treating the business like a personal playground while the parents either ignore the situation or inconsiderately encourage it. Not only that, but they threaten both the enjoyment and the safety of other customers as well. The severity of the threat, of course, depends on how out of control they behave. It could be as harmless as a simple fall resulting in temporary soreness or as harmful as a bone breaking. In addition, some of the more active specimens can go so far as to poke their hands about in other diners’ food, creating a situation of compromised sanitation and putting them at the risk of illness.

10. Proximity to a School

The Consumer Reports Health Blog quotes a Reuters report discussing data from Columbia University and University of California, Berkeley that observes a possible link between obesity and proximity of schools to a fast food establishment. Researchers believe that educational institutions within 500 feet of such a restaurant could mean an increased risk of obesity and its related health issues by up to 5%. This follows the earlier studies that discovered the increased stroke incidents in the neighborhoods with more fast food restaurants. Those living close to these beloved purveyors of obscenely greasy, salty convenience faced a 13% increase in the chances of suffering a stroke than those who did not. So it would make sense that such a finding would also have a bearing on instances of childhood obesity. Being located so close to a school attracts hungry customers eager for an easy, cheap snack after class lets out, which would understandably lead to a greater vulnerability to obesity and its associated health problems.

11. Increased Risk of Diabetes

Not only does fast food elevate an individual’s risk of obesity and stroke, but Type 2 diabetes as well. A 10-year study of 30-to-69-year-old women revealed large issues with their consumption of burgers and fries, as those who dined out at these establishments at least twice a week suffered from a 60% increased risk of coming down with this devastating disease over those who ate few to none over the span of a year. Those who ate fast food fried chicken found themselves at a whopping 85% higher risk. Americans who regularly take their meals as these restaurants eat an average of 205 calories a day over those who do not. Another study, this time spanning 15 years and tracing the eating and lifestyle habits of around 3,000 young adults, discovered that the individuals eating at fast food places gained 10 pounds more and suffered from twice the risk of resisting insulin than those who did not.

12. Expired Food

One of the more common violations that health inspectors come across involves food stored and served past its expiration date. Either negligence or poor labeling is usually to blame, but no matter the cause the result places customers in danger. Spoiled consumables served to customers greatly increase their risk of food-borne illnesses – and depending on the type of food, can result in violent cases, even death (though thankfully rare. Owners, managers, and kitchen staff members ought to remain diligent when making note of what ingredients are nearing their expiration dates lest they compromise the health and safety of their patrons. Doing so results in what health departments consider a critical violation due to the elevated risk of contamination and potential ravaging toll taken on the consumer’s health.

13. Too Much Salt

Every human animal needs some amount of salts in the daily diet, but one restaurant or processed food meal contains more than ¾ of the amount of the stuff needed in a day – obviously an issue for those who strive to eat the usual three squares. Nutritionists, scientists, and policy makers are split over whether or not legislation to regulate its use for reasons of both liberty and numbers. Salt, popularly used for both its preservative properties and flavor, undoubtedly causes dehydration in the body and disputably leads hypertension and blood pressure issues. In spite of the raging debates within the scientific and medical communities, New York City is attempting to wean its populace off excessive salt intake as it tried to do with trans fats. Regardless of the science and politics, though, individuals should still try to minimize their salt intake to prevent dehydration – a feat that cannot be accomplished with excessive consumption of restaurant food.

14. Chunks of Dried Skin

A 2009 Singaporean study of restaurants (including those serving fast food and catering businesses revealed that a startling 19% of workers suffered from irritant contact dermatitis (also known as ICD. In addition, 6% of the ones sustaining burns dealt with the aftereffects for around 3 months. 10% of the dermatitis cases lasted at least a year, while 8% spanned 3 months or so. Other common skin disorders suffered by food service workers include heat rash, calluses, paronychia, and allergic contact urticaria. While these are non-communicable conditions, kitchen staff members practicing poor hygiene and sanitation (which does happen could slough off more skin particles into the meals than usual. This will always occur to some extent, of course, but disorders that involve flaking and peeling run a higher risk of possible compromise and contamination – especially considering how frequently even those unburdened with dermatitis and allergic reactions harbor a multitude of microbes and potentially harmful bacteria.

15. Vermin

Where there is food, there are inevitable pests. Restaurant owners and their staff members always need to keep on their toes if they hope to keep them from entering the establishment and wreaking biological havoc on their food and customers. However, when apathy settles in, some kitchens go so far as to pay little heed to cockroaches scuttling across the ingredients or prepared meals about to be served. Such allowances are thankfully less frequent than the mere presence of vermin, but any occurrence still inspires considerable concern. As pets are one of the most common and easy-to-spot hazards cited on health inspection forms, potential patrons worried about their food would do well to read reports online through their local governing authority.

16. Untraceable Food Sources

Most health inspectors request that restaurants save records of their food purchases for at least 90 days, but the Food and Drug Administration’s lack of resources prevents them from keeping track of every product that reaches consumers. This poor communication between suppliers, vendors, and restaurants facilitates disease outbreaks and makes it exceedingly difficult to discover the source of the problem at hand. The United States Department of Agriculture must also suffer from a similar predicament, as contaminated meat still finds its way into the food supply in restaurants, school cafeterias, grocery stores, and beyond. Being able to trace where the outbreak originated and how the food became compromised to begin with is essential if humanity ever hopes to prevent such devastation from repeatedly occurring.

17. E. Coli

E. coli bacteria can crop up in produce, milk, water, meat, and other consumables alike, and have been deemed responsible for around 30 outbreaks since its discovery in 1982. Symptoms of this potentially deadly strain include bloody diarrhea, convulsions, and renal failure, among others. Because the more serious E. coli outbreaks can result in one or more deaths, it stands as yet another reason why the government and the food production and service industry need to find ways of streamlining and organizing their inspection system. The inability to discover what facilities remain the most vulnerable to harboring the bacteria only makes the issue worse and leaves humanity open to another potential outbreak.

18. Salmonella

Like E. coli, salmonella can slip undetected into any element of the food supply at almost any point and cause a serious outbreak. Meat, eggs, produce, nuts, and even pepper have all led to consumers coming down with the symptoms of salmonella in the past. Those who contract the pathogen suffer from severe dehydration, diarrhea (which may or may not contain blood, fever, nausea, vomiting, and abdominal cramping. Again, the severity of these outbreaks and the possibility of death via dehydration make a compelling case for improvements to health inspections, stricter compliance to sanitation laws, and more stringent punishments for those caught compromising their products.

19. Norovirus

Norovirus only lasts between 24and 48 hours, forcing its victim to suffer from abdominal cramps, vomiting, nausea, diarrhea, headaches, and a low-grade fever. As a highly communicable disease, it can spread quickly from person to person – most especially those handling food. In a North Dakota school cafeteria, a careless worker slicing up lettuce eventually sickened 52 students and 1 faculty member with norovirus within days. While not technically a restaurant, the incident at the educational institution reflects one of the possibilities found when a food service employee overlooks basic hygiene and sanitation rituals like wearing gloves or coughing near meals. Fortunately, norovirus does not kill as often as E. coli or salmonella, though children and adults with weaker immune systems may succumb to dehydration.

20. Pesticides

Unless a particular menu item has received a certified organic seal, most diners will have to deal with some degree of pesticide, fungicide, or herbicide residue on their food. In Canada and the United States, the citizenry receives mixed messages regarding the real safety and health properties of these chemicals. The former has begun proposing legislation that heavily regulates which of these deterrents can be used on crops, only approving those with undeniable evidence of absolutely no harm when consumed by humans. Concern over the use of pesticides, fungicides, and herbicides comes from receiving mixed messages as to how they affect both the environment and people, generating an overall mistrust and malaise towards their use in the food supply and driving more and more consumers towards buying organic. Much of the issue comes with the fact that some of these mixtures may involve trace amounts of toxic chemicals, which can build up in a body over time and potentially cause serious health problems later in one’s life.

21. Antibiotics

Animals raised for food get sick. Sometimes these animals need veterinary treatment. And sometimes these animals need antibiotics to get well again. Most consumers agree that sporadic use of antibiotics in pigs, cows, chickens, and other sources of meat is permissible to prevent the spread of bacterial infections in the food supply. However, many farmers still cram their wares full of the stuff even when they do not show any signs of illness. Believing that such measures will only fortify their livestock, the unnecessary use of antibiotics in animals raised for meat can potentially lead to bacteria that grow immune to cures far quicker than if they were exposed under normal medical circumstances. This only raises humanity’s risk of infection, as science may not always be able to catch up with evolution.

22. Antidepressants

Much debate ensues over the practice of fish farming, and while wild caught specimens generally tend to be healthier than their captive counterparts, they are not without their problems as well. Because waste treatment plants fail to filter out pharmaceuticals, both freshwater and saltwater fish alike absorb the chemicals found in antidepressants after being excreted from humans. And with over 200 million of these prescriptions filed in the United States alone every year, that means quite a bit of Prozac in the Pacific. Studies have shown that the chemicals from antidepressants cause many species to act in extremely bizarre and apathetic manners, though the issues are only currently present in smaller fish. However, even the larger specimens of salmon, tuna, shark, swordfish, and other popular meals still contain trace amounts of these mind-altering substances – which are then transmitted to consumers once cooked and eaten. Trace amounts will likely have minimal effect, but those who eat fish on a regular basis may experience a buildup over time. Likewise, with current prescription trends it is entirely possible that even the larger species will begin displaying lackadaisical or erratic behavior as well.

23. Hormones

Like the overuse of antibiotics in meat, farmers who pump cows with bovine growth hormone (BGH come under extreme scrutiny from worried consumers. Pork and chicken, by law, cannot contain artificial or unnaturally administered hormones, so the concern comes saddled exclusively with beef and dairy products. Cattles raised for food oftentimes receive a synthetic hormone boost in order to strengthen them and facilitate weight gain for a higher profit and yield. However, many scientists believe that such a measure is responsible for children beginning to reach puberty at a much earlier age than they should – with young women sometimes starting their menstrual cycles as young as 8 years old. This throws off the delicate balance of the endocrine system and may cause serious hormonal issues later on down the line as well.

24. Poor Handwashing

Norovirus is only one such example of a communicable disease that uses inadequate handwashing as a conduit. Kitchen workers neglecting this most basic element of hygiene protocol has been responsible for cholera and hepatitis A outbreaks as well – among many, many other conditions. The only way to prevent such oversights is for managers and owners alike to more stringently enforce handwashing in their employees. Most understandably place staff members on the honor system, but doing so presents a number of possible risks for patrons. Hazards do begin to alleviate and fade when the kitchen staff uses gloves or refrain from coughing or sneezing near food, however, though even when hands will be covered they still need a good washing to kill as many germs as possible.

25. Deceiving Health Inspectors

Restaurants do not even have to receive a less-than-adequate rating from the health department to pose a threat to their customers! When an impending inspection is announced, many establishments will buckle down and give the place a thorough rubdown – with special attention paid to any offenses that could lead to a critical citation. Most health inspectors show up (or at least they should at least twice a year, leaving restaurants and other food services to fall completely into sanitation anarchy in the interim. So even if a restaurant receives stellar marks from the health department, there is no guarantee that they will carry this over into the time following the inspection.

Most diners are fortunate enough to never encounter many of the health hazards associated with eating in restaurants. Food poisoning cases, if they occur, will likely remain comparatively mild, and hormones, antidepressants, and antibiotics probably will not cause serious issues in full-grown adults unless they consume massive quantities of meat or fish. However, savvy consumers still need to know what goes on (or may go on behind kitchen doors and at the facilities of their suppliers if they want to remain aware of their food and surroundings.

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Best Cooking Tips for Cancer Prevention

Foods That Fight Cancer

For the best results, find a way to sneak these cancer fighting foods into your recipes and diets. Many can also be eaten as a health snack.

1. Cabbage. Full of sulforaphane and indole 3 carbinols, cabbage can improve chemotherapy, colon cancer, and papillomavirus induced cancers.

2. Broccoli. Several laboratory studies have suggested that cruciferous vegetables help regulate bodily enzymes that defend against cancer. Other vegetables in this category include Brussels sprouts, bok choy, and kale.

3. Green tea. With an abundance EGCG and polyphenols, cancer patients should definitely switch out their coffee for this. In laboratory studies, green tea has been shown to slow or completely prevent cancer development in colon, liver, breast, and prostate cells. Other studies have shown similar protective effects in tissues of the lung, skin, and digestive tract.

4. Wild Salmon. Constantly considered one of the healthiest fishes, it contains high levels of omega 3 and low mercury. Stay away from farmed salmon, as it has many additives and less nutrients.

5. Sardines. Also high in nutrients and low in fat, these little fishes are also a low cost option.

6. Rasberries. Rich in anthocyanidins and ellagic acid, studies have shown them to prevent cancers of the skin, bladder, lung, esophagus, and breast.

7. Strawberries. They also contain a wide range of other phytochemicals, called flavonoids, Each seems to employ a similar array of anti-cancer strategies and these berries make a tasty and healthy snack.

8. Bluberries. They contain proanthocyanidins and a family of phenolic compounds called anthocyanosides, which many scientists believe are among the most potent antioxidants yet discovered.

9. Garlic. Tarig Abdullah, M.D. found that white blood cells from garlic-fed people were able to kill 139 percent more tumor cells than white cells from non-garlic eaters.

10. Onions. Forget apples. According to Cornell University, an onion a day can keep the cancer away. They contain antioxidants that help prevent cancer by mopping up free radicals and inhibiting the production of reactive substances that could damage normal cells.

11. Leeks. Along with chives, leeks are suspected to protect against stomach and colorectal cancers.

12. Eat Carbs, Beat Cancer: According to this article, carbs can actually help in the fight against cancer. A study showed that women who eat seven or more daily servings of whole grains, legumes, and roots, were less likely to develop cancer.

13. Get more soy. Those looking to cut back on red meat can use healthy soy as an option. It has been shown to control cholesterol, protect the prostate and bones, and improve your memory.

14. Switch to rye bread. In a 2000 “Journal of Nutrition” study, rye bread was found to reduce the levels of bile acids thought to contribute to colon cancer. Make sure the bread is made from whole rye flour or whole rye meal to get the best benefits.

15. Drink orange juice. According to Dr. Patrick Quillin, although 1000 mg. daily of vitamin C has been shown to reduce the risk for stomach cancer, a small glass of orange juice containing only 37 mg of vitamin C is twice as likely to lower the chances for stomach cancer. Research by the Texas Agriculture Experiment Station has shown that citrus compounds like those found in natural orange juice targeted and stopped neuroblastoma cells in the lab.

16. Eat yogurt. Modern scientists have found that the active culture of bacteria in yogurt (Lactobacillus) can fortify the immune system.

17. Mushrooms. Oral extract of Maitake mushrooms provided complete elimination of tumors in 40 percent of animals tested, while the remaining 60 had a 90 percent elimination of tumors.

18. Get rid of sodas. High in calories, sugar, and carbs, this is a must do for cancer patients. An easy and tasty alternative is to try diluted apple juice or ginger tea with 1/4 tsp of vitamin C per cup.

19. Go dark. When perusing the salad bar or produce aisle, stay away from the lighter veggies such as iceberg, and concentrate on the ones rich in color. Good ones to choose are romaine, kale, and spinach.

20. Beans, beans. Also known as legumes, lentils, peas, and others, contain saponins, protease inhibitors, and phytic acid which are believed to fight cancer.

21. Nuts. Containing the antioxidants quercetin and campferol, nuts may suppress the growth of cancers. Brazil nuts are a good source, and if you are allergic, consider taking a supplement.

22. Solances. Most commonly known as tomatoes, they contain a great deal of a phytochemical called lycopene, which has proven useful to combat prostate disease. Don’t like raw tomatoes? Try a sauce, juice, paste, or ketchup.

23. Flaxseed. Available as flour, meal, or ground, they provide an array of cancer fighting power. It is also the richest plant source of the omega-3 fatty acid, alphalinolenic acid, which has shown to protect against heart disease and some cancers.

24. Grapes. Whether found in juice or straight off the vine, grapes are rich in polyphenols and resveratrol, which has been able to prevent the kind of damage known to trigger the cancer process in cell, tissue, and animal models.

25. Whole grains. When all three parts of the grain kernel: germ, bran, and endosperm are left in, you have whole grains. They are rich in fiber, vitamins, minerals and hundreds of natural plant compounds, called phytochemicals, which protect cells from the types of damage that may lead to cancer. Instead of white bread, whole grains can come in the form of wheat breads, rolls, pasta, cereals, oatmeal, popcorn, wild rice, tortilla, chips, corn, kasha (roasted buckwheat), and tabouleh (bulghur wheat).

26. Carrots. A great source of beta carotene, which may help reduce a wide range of cancers including lung, mouth, throat, stomach, intestine, bladder, prostate, and breast. In addition, a substance called falcarinol found in carrots has been found to reduce the risk of cancer, according to researchers at Danish Institute of Agricultural Sciences.

27. Avocados. Rich in glutathione, they act as a powerful antioxidant that attacks free radicals in the body by blocking intestinal absorption of certain fats. Scientists also believe that avocados may also be useful in treating viral hepatitis, as well as other sources of liver damage.

28. Chili peppers and jalapenos. Think spicy foods can be bad for you? These contain a chemical called capsaicin, which may neutralize certain cancer-causing substances and may help prevent cancers such as stomach.

29. Figs. They contain benzaldehyde. It has been reported by the Institute of Physical and Chemical Research in Tokyo that benzaldehyde is effective at shrinking tumors. In addition, the U.S. Department of Agriculture says figs may curtail appetite and improve weight-loss efforts.

30. Red wine. Polyphenols are potent antioxidants that help neutralize disease-causing free radicals and red wine is a great source. It also contains the same nutrients as grapes for fighting cancer. If you are worried about alcohol intake, you can simply drink a non-alcoholic wine.

31. Sea Vegetables. Wonder why fish is so healthy? It’s because they eat these vegetables containing beta-carotene, protein, vitamin B12, fiber, and chlorophyll. Many sea vegetables also have high concentrations of the minerals potassium, calcium, magnesium, iron, and iodine.

Best Techniques

Whether preparing, selecting, or ordering a food, keep the below tips in mind to prevent cancer.

32. Use fiber. Whether as whole grain, vegetable, or barley, try sneaking or substituting these to fight cancer.

33. Use a crock pot. This inexpensive kitchen tool cures the evening dilemma of haphazard meal preparation. Pressure cooking is a healthy way to prepare food and the aroma will pleasantly fill your home.

34. Get the sauce on the side. If you can’t bear gravy or sauce being left out of your favorite dish, try getting it on the side. Dunk a corner of your meal into the sauce and you will be amazed at how much you can avoid while enjoying the natural flavor of the dish.

35. Use a shake to take your pills. Many cancer patients are forced to take numerous medications and supplements.

36. Cut the butter. Many spreads are just as tasty as butter, but contain a fraction of the calories, fat, and cholesterol. Still got to have butter? Try blending it with equal parts organic olive oil.

37. Only 11 ounces of red meat per week. We currently eat an average of 11 ounces of red meat a day.

38. Add in lots of seafood. A powerful remedy for many diseases, natural seafood contains many minerals essential for well being.

39. Grill more. Now you have an excuse to light up that barbeque. Use lean meats or seafood, and stay away from using butter.

40. No skin. Eating chicken? Get rid of the skin. It contains most of the fat content.

41. Don’t fry. When you fry even healthy foods in batter, butter, or oils, it all gets soaked into the food, robbing it of it’s nutritious value. A study found that fried foods contain acrylamide, which can contribute to cancer.

42. Steam It!: Italy’s University of Parma found that steamed broccoli is better than raw broccoli by making more antioxidants available to your body. The article also contains a video on how to steam vegetables.

43. Trim the fat. Eleven ounces of red meat a week can still contain a lot of fat. Even chicken and fish can contain visible chunks of fat. Put them in the freezer for 20 minutes to harden the fat, making it easier to cut off.

44. Skim the fat. If a layer of fat rises to the top on a broth, stew, or soup, skim it off. Use a spoon or drag a paper towel across to accomplish this.

45. Bake. No shaking needed to utilize this healthy technique. You can cook seafood, vegetables, or even make your own whole grain bread using this method. Few recipes call for adding fat, which makes them healthy and easy.

46. Poach. Not only useful for eggs, it can be used for a variety of cancer preventing foods. Poaching simply requires you to gently simmer ingredients in water or a flavorful liquid such as broth, vinegar or juice until they’re cooked.

47. Stir fry. Not to be confused with deep frying, stir-frying quickly cooks small pieces of food while they’re rapidly stirred in a wok or large nonstick frying pan. You need only a small amount of oil or cooking spray for this cooking method.

48. Sneak in some herbs. Creating meals using herbs adds color, taste, and aroma to foods without adding anything harmful.

49. Non-stick cookware. These smooth pots and pans eliminate the need for butter, oil, or sprays by letting your food slide right off.

Tips to Gain Weight

Many cancer patients can undergo extreme weight loss, which is dangerous to their health. Below are some tips for sneaking in some extra calories.

50. Don’t drink fluids or have soup or salad before the meal. It will fill you up on foods that are low in calorie density and leave you feeling fuller faster.

51. Eat on a large plate, which will keep your portions from appearing overwhelming. It’s okay if the portion appears too small, just tell yourself to go back for more.

52. Have friends or family with you. People tend to eat more when in groups, and it’s never a bad idea to sample a few bites off someone else’s plate with their permission.

53. Go to a buffet. With endless portions and various selections, cancer patients can find a variety of tasty and healthy options.

54. Get out more. Know of a picnic, barbeque, or party? Then go and find an array of freshly prepared food and people to eat with.

55. Do something as you eat. Any distraction, such as movie, television show, or phone conversation can distract you into not thinking about how much you’re eating.

56. Appearance counts. You might love turkey, mashed potatoes, and stuffing, but if it is all the same color, it won’t be as tantalizing. Try mixing it up to get more food and more appetite.

57. Use ginger. Many cancer patients experience nausea, and ginger is a simple, natural way to combat it. You can take tablets, drink ginger tea, or eat the garnish off of sushi.

58. Add, add, add. Sneak calories into meals by adding a little extra. Try avocados in sandwiches, wheat germ in cereal, and powdered milk on toast.

59. Don’t subtract. If you can’t stomach a whole meal, eat a snack. Skipping meals over a long period can shrink your stomach and wreck your appetite.

60. Change your exercise. For those up for some exercising, trying cutting down on the length of any aerobic or cardio activities and increase the intensity. This will help you keep the healthy weight and lose the excess.

61. Pump iron. If feeling well enough to exercise, try adding in some weights. It will build muscle mass in a healthy way and help you put on a few pounds.

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Post-Apocalyptic Pictures of Tokyo

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