U S Guidelines on Buying Meat in Mexico for Border Buyers
USDA Animal and Plant Health Inspection Service outlines limits on bringing meat from Mexico into the United States. Personal use is capped at 50 pounds per person with stricter 30 pound export rules and bans on fresh pork poultry and eggs from Mexico. Cautions include chorizo seizures and Newcastle disease risk to poultry.
MENTIONED IN THIS ARTICLE
USDA
Mexico
U.S
Nogales
Relax buffet party plan with flavorful marinated steak
A hostess guide to a self serve buffet with eye catching decorations. Includes a beer marinated flank steak with mushrooms, broccoli hollandaise, baked potatoes, salad and crescent rolls served in crystal. Marinade combines soy sauce honey beer and garlic.
Raw foods not always more nutritious says UC expert
Dorothy Wenck of the University of California counters the idea that raw foods are always healthier. She notes cooking softens cellulose walls in cauliflower and spinach, aiding nutrient release and digestibility.
MENTIONED IN THIS ARTICLE
Anaheim
Calif
UPI
Dorothy Wenck
University of California
Iaa
Iron deficiency linked to modern cookware and fortification
Dr. Paul Saltman warns that 15 to 20 percent of Americans suffer iron deficiency, lowering infection resistance. He notes iron from old cast iron pots is gone with non stick and light pans, urging food fortification rather than returning to cast iron. He cites fortified baked goods like a Twinkie with milk as a practical nutrient source.
MENTIONED IN THIS ARTICLE
Chicago
UPI
Paul Saltman
University of California-San Diego
U.S
Saltman
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