Dear Valued Client

At the beginning of each month, we like to keep you informed about what's new with Bonnie Minsky & Nutritional Concepts. As always, have a happy, healthy day! Nutritional Concepts is a 2007 Working Mother Best Small Company.

Is My Food Safe?

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We have gotten this question a lot lately. It is very complex and has no simple answer.

Tainted spinach, peanut butter, ground beef, pet food, farm-raised seafood, Veggie Booty, food booth at the Taste of Chicago, and this month (drum roll please)...chili sauce/canned meat products.

Irradiation, viral adulteration, packing fresh meat in carbon monoxide, administering growth hormones and antibiotics, cloned animals, GMO's, accumulation of heavy metals and pesticides in our nutrient-poor food.

Did we forget bird flu, mad cow, norovirus, e. coli, salmonella and clostridium botulinum?

These are some of the issues we have become familiar with over the last year in relation to our food supply.

The public's confidence in food safety is at an all time low, with good reason. In our opinion, the safety of food has serious flaws that require a global effort to rectify. Unsafe food is almost unavoidable. However, there are some things you can do to minimize your exposure.

Read the entire article here.

West Nile Epidemic?

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According to the Centers for Disease Control, cases of the West Nile virus, transmitted by mosquitoes, are four times higher than what was reported last year. The virus causes a mild, flu-like illness in 20 percent of those infected, and no symptoms in about 80 percent. In about 1 percent of cases, the illness progresses to a brain infection that can be fatal, predominately in the elderly. Last year, 4,269 cases were reported in the United States, including 1,495 brain infections, and 177 people died.

Please note that mosquito season goes well into September.

In the past, we have recommended Skin-so-Soft by Avon as an alternative insect repellent. The results have been mixed. We have found a natural combination this summer that has been dynamite for friends, family, and clients. One caveat: you must implement all three of the following every time:

• Vitamin B-1 (Thiamine) 100 mg. - take whenever you are going to be outside for a long period of time at dawn or dusk.
• Fabric Softener: wives' tale aside, put one in your pocket (unscented okay) when outdoors.
• California Baby Bug Repellent Spray - DEET/chemical-free and the smell is pleasant.
• Optional: wear bright colors (mosquitoes are more attracted to dark colors).

Rise in Cases of West Nile May Portend an Epidemic

Recipes du Jour.

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Once a month, we highlight a recipe from our database or from you. We welcome entries by email to nutrocon@aol.com.

Bistro Flank Steak Sandwich

-6 cloves garlic, unpeeled
-1 T. extra-virgin olive oil
-3/4 pound organic/free-range/grass-fed flank steak
-1/2 tsp. salt, divided
-1/4 tsp. freshly ground pepper (if desired)
-1 medium red bell pepper
-1 medium yellow bell pepper
-4 large slices Ezekiel bread, cut in half, or 8 small slices
-2 T. olive or canola oil mayonnaise
-1 c. mixed salad greens

Instructions: 1. Preheat grill to medium-high. 2. Place garlic in the center of a piece of foil and drizzle with oil. Gather the foil together at the top to form a sealed packet. Sprinkle both sides of steak with 1/4 tsp. salt and pepper. 3. Place the garlic packet over indirect heat or the coolest part of the grill. Place the steak and bell peppers over direct or the hottest part of the grill. Cook the garlic until soft and golden brown, 8 to 10 minutes. Cook the peppers, turning occasionally, until the skin is blistered on all sides, about 10 minutes total. Cook the steak, turning once, until desired doneness, about 6 minutes per side for medium. Transfer the garlic packet, peppers and steak to a clean platter. Tent the steak with foil to keep warm. 4. Grill bread, turning once, until toasted, about 1 minute per side. 5. When the peppers are cool enough to handle, peel and discard the stems, seeds and ribs. Slice into wide strips and toss with the remaining 1/4 teaspoon salt in small bowl. Peel the garlic and place it and the oil from the packet in another small bowl. Add mayonnaise and mash with a fork until combined. Slice the steak very thinly. 6. To assemble sandwiches, spread 1 scant teaspoon of the roasted garlic aioli on each piece of bread. Divide greens, the sliced steak and grilled peppers among 4 slices of bread; top with the remaining bread or keep open-faced, if desired.

Makes 4 sandwiches.

Note: any like ingredient can be replaced if allergic or intolerant.

For more delectable recipes, view our Spa Recipes.