Blog: Why are They Trying to Ruin my Memorial Day Picnic?

As I was sitting down to eat my lean cut, cooked to an internal temperature of 160 degrees, once per week steak last night, What did I hear on the news?: The American Institute for Cancer Research and the World Cancer Research Fund released a comprehensive report this week that links red meat consumption with an increase in risk of colon cancer. The study revealed that people who consume 24.5 ounces per week of red meat will increase their risk by 17% as compared to non-red meat eaters. (www.webmd.com/colorectal-cancer/news).      

They also stated that red meat includes beef, pork and lamb. Wait a minute….I thought pork was the other white meat! Now which is it white or red meat? Then on top of that confusion I hear on the radio driving to work that the cooking guideline for safe internal temperature for pork has been reduced to 145 degrees. (www.usda.gov) Hold on now, I have my meat thermometer and my laminated cheat sheet for temperatures of meat by the grill. Correct temperature for beef is 160, chicken breast is 170 and pork is 160, now days before my picnic, they spring these temperature changes on me. Allow me a moment to age myself and reminiscence about the old days…    

• Remember when you would put your frozen meat on the counter to defrost and the only worry you had was that the dog wouldn’t climb on the counter and eat your dinner?     
• Remember going to the garden and picking the strawberries and it taking twice as long to fill the basket because you ate more than you kept? 
• Remember shelling peas (my least favorite chore growing up) and eating them raw? OK don’t laugh I still like raw peas.    
•  Remember not having to keep a separate knife and cutting board for your meat?

WOW times have changed. Now we wouldn’t even think about eating something without a thorough washing. And defrosting on the counter..are you crazy that will kill you in no time. And of course the golden rule of cooking, check the internal temperatures before serving your guest.     

OK the other side of my brain, the nurse side, is screaming at me to remember my need to be a good example and educate others on the importance of food safety. So hear it goes….According to the Center for Disease Control “Approximately 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths in the United States each year are caused by food borne illness.”(www.cdc.gov) The Food and Drug Administration recommends that you wash your hands prior to and after touching any raw food, keep your cold foods cold below 40 degrees, and your hot foods hot always above 140 degrees, and don’t reuse utensils without washing first. (www.fda.gov/Food/ResourcesForYou).   

Colon Cancer is the fourth leading cause of cancer in Carroll County per healthycarroll.org. Your risk of colon cancer can be decreased by reducing the amount of red meat, increasing fiber intake, reducing alcohol intake and exercising regularly can reduce that risk by up to 45% (www.webmd.com) screenings start at the age of 40 with your annual physical a test for blood in your stool be completed and at age 50 sigmoid or colonoscopy studies be started and performed every five years.(www.cancer.org)    

As they say everything in moderation so I will enjoy my picnic with the family, spend time remembering those who have served our great country and made the ultimate sacrifice for us and update my grilling chart. Have a safe and wonderful Memorial Day.