Food safety concerns are up and front in the country again, with recent recalls hitting the retail shelves of organically grown carrots, slivered onions, and liverwurst sold by brands that include Boar's Head and McDonald's. Some question whether these high-profile incidents herald deeper challenges for the U.S. food safety system. But experts caution not to panic-and they point to improvements in detection and response as reasons why recall news is so prominent.

While the increase in recalls may alarm, it could be a sign that foodborne illnesses are increasingly being found and handled faster rather than a sign of a failing system. Rutgers University food science department chair Don Schaffner said the tools of whole genome sequencing now allow health officials to pinpoint and track an outbreak with precision in a way that simply wasn't possible before. That quick identification allows public health officials to move fast-to interview victims, trace sources of contamination-when a problem surfaces.

Public health expert Craig Hedberg at the University of Minnesota comments that many of these outbreaks would have otherwise gone undetected. Advanced surveillance and laboratory analysis allow small clusters of illness to be linked directly to a source, so recalls can be issued and public advisories can be released on time.

"When these outbreaks are identified and investigated, steps can be taken to protect public health," Hedberg says. "That's why there's a strong interest in keeping the public informed." Food Recalls Are on the Rise, but is it Necessarily Bad News?

Outbreaks of foodborne illnesses are by nature hard to predict. According to Schaffner, the recent clustering of high-profile incidents could simply be coincidental and not indicative of a systemic problem.

The eating habits and food production also make their contribution to the changes in food safety. Food safety expert Darin Detwiler from Northeastern University points out that the more people choose ready meals and restaurant meals, the greater the complexity of food supply chains becomes. Ingredients travel further, go through multiple processing steps, and change hands several times before consumers get them, and the possibilities of contamination increase.

Is the patchwork approach to blame for food safety regulation?

The U.S. food safety system operates on an intricate network of agencies, each covering different aspects of regulation; the USDA focuses on meat and poultry, while the FDA monitors most other food items, including overseeing recalls. In outbreak situations, the CDC works in conjunction with local health departments to investigate and contain the spread of illnesses.

Despite this overall framework, gaps in food safety can occur. Civil litigation serves as a safety net when food-borne diseases slip through regulatory cracks. According to Timothy Lytton, a professor at Georgia State College of Law, liability suits compel food producers to adhere to strict safety standards. Insurance companies, which cover potential risks, will also help through counseling and the promotion of incentives to minimize the risk involved.

Protecting Yourself from Foodborne Illness

As regulatory agencies and companies continue to work on the safety of food, it also remains crucially important for consumers to be proactive at home. Here are some steps:

1. Monitoring Food Recalls: Stay on top of recalls through FDA updates and remove affected products from your kitchen.

2. Hygiene and Its Practices: Be sure to wash your hands thoroughly with soap and water before touching and after handling food.

3. Wash Fresh Fruits and Vegetables: Even those that are pre-washed should still be washed under running water to remove unseen bacteria, especially from crevices or wounded areas.

4. Prevent Cross-Contamination: Separate cutting boards and utensils must be used for raw meat and fresh fruits and vegetables.

5. Cook Food Properly: Meat, Poultry, and Seafood must be cooked to a safe internal temperature to kill harmful microorganisms.

While food recalls can be scary, they are also a reflection of advances in monitoring and responding to food safety. For instance, due to advances in technology and surveillance, outbreaks may now be detected and contained faster than ever before, thus mitigating the potential risks to public health.

Meanwhile, the increased complexity of the food industry underscores that vigilance needs to be taken at every step of the supply chain. With knowledge, safe food-handling practices, consumers can participate actively in protecting themselves and their families from foodborne diseases.

In the end, the increasing profile of food recalls is as much a story of solutions as of problems — reminding one and all that protecting our food supply is a shared responsibility that involves regulators, producers, and consumers.

When we think of malnutrition, we often picture a child who is thin or underweight. But malnutrition can sometimes look very different. An overweight child can also be malnourished.

A child may consume enough—or even too many—calories and still not get the nutrients needed for healthy growth. Diets high in processed foods, sugary drinks and refined carbohydrates can lead to excess weight while being poor in iron, calcium, vitamin D, vitamin B12, protein and other essential nutrients.

This is particularly important today, when childhood overweight and obesity are increasing alongside micronutrient deficiencies. A child’s weight alone therefore cannot tell us whether the child is adequately nourished.

Parents need to look at the overall picture—growth pattern, height and BMI for age, dietary habits, physical activity and, when required, blood tests for specific deficiencies.

Parents should also remember that “eating more” does not always mean “eating better”. A balanced diet containing adequate protein, vegetables, fruits, whole grains and other nutrient-rich foods is essential.

The goal should not simply be a healthy weight, but a healthy, well-nourished child.

Dr. Ashish Gautam, Principal Director, Robotic Surgery, Laparoscopic & Minimal Access Surgery, Max Hospital, Patparganj

Multiple batches of synthetic paneer is making its way into Delhi-NCR kitchens, according to a recent investigation. It found that that some manufacturers were using slaked lime, commonly known as chuna, to whiten the non-dairy paneer.

An recent investigation by The Times of India found that synthetic paneer was being produced in Gondola village in Nuh's Punahana block and supplied to Delhi, Gurgaon and Faridabad.

Food safety officials reportedly found buckets of chuna during recent raids, which a food department source said was being used to artificially whiten the product.

The investigation also found that synthetic paneer can be made using ingredients like soya paste, milk solids, palm oil and other vegetable fats rather than milk. Haryana has since imposed a one-year prohibition on analogue or non-dairy paneer, while several other states have also taken similar action.

What Is Synthetic Paneer?

Analogue paneer resembles dairy paneer but is made partly or entirely from non-dairy ingredients.

It is not automatically illegal subject to certain conditions. They include properly labelled and meets applicable food regulations.

The concern arises when it is sold as ordinary dairy paneer or produced without adequate food-safety controls. But the nutritional differences between the two foods can be significant.

Also read: Ahead Of Raksha Bandhan & Janmashtami, FSSAI Destroys 490 Kg Sweets, 275 Kg Paneer In UP Due To Poor Hygiene

Risks Of Consuming Paneer Laced With Chuna

Chuna generally refers to calcium hydroxide, or slaked lime. The chemical has legitimate uses in certain food-processing applications when the appropriate food-grade material is used correctly. However, calcium hydroxide is alkaline and can be irritating or corrosive at sufficient concentrations.

According to the US National Institute for Occupational Safety and Health, exposure can cause irritation or burns involving the eyes, skin and respiratory tract, while ingestion can cause burning, abdominal pain, vomiting and other gastrointestinal injury.

HealthandMe spoke to Dr. Tushar Tayal, Associate Director, Internal Medicine, CK Birla Hospital, Gurgaon, about the risks of consuming synthetic paneer.

Dr. Tayal says, "Consumption of adulterated paneer may lead to gastrointestinal symptoms such as nausea, vomiting, abdominal discomfort and diarrhoea, particularly if the product contains unsuitable or contaminated ingredients. Excessive or inappropriate exposure to substances such as slaked lime can also irritate the mouth, throat and digestive tract. The health impact, however, depends on the substance used, its concentration and the amount consumed, so it would be inappropriate to assume that every adulterated paneer product will cause the same level of harm."

Dietician & Certified Diabetes Educator Ms Archana Batra told HealthandMe that fake paneer could interfere with one's daily protein intake. She also flags other health concerns.

She says, "From a health perspective, the only concern is not that fake paneer has low nutritional value. The real concern is that adulterated paneer contains substances that are not approved for food use, if we consume it then it can cause gastrointestinal discomfort such as nausea, vomiting, abdominal pain or diarrhoea. If we repeatedly get exposed to unknown chemical adulterants then it can place an unnecessary burden on the body. Adulterated paneer cannot replace the protein and other nutrients that are present in real paneer."

That does not mean that eating paneer whitened with chuna automatically causes chemical poisoning. The actual health risk would depend on the type and amount of calcium hydroxide used, its purity and how much remains in the food.

The bigger concern is therefore unknown composition and lack of food-safety control, particularly when consumers are led to believe they are buying nutritionally equivalent dairy paneer.

Also read: FSSAI Action Against Food Hygiene Lapses Intensifies; Regulator Slaps Notice To 2 Delhi Five-Star Hotels

How To Identify Fake Paneer?

Experts suggest that natural paneer, made from the milk curdling process, has a firm texture with a milky smell. While regular paneer turns brown upon heat, synthetic paneer crumbles and melts quickly. FSSAI mandates that products using non-dairy substitutes must mention terms like "analogue" or "imitation" on the packaging.

Dr. Tayal further recommends, "Consumers should therefore be cautious about paneer that has an unusually bright white appearance, abnormal texture, chemical smell or an unusually low price. Buying dairy products from reliable sources and checking packaging, labelling and freshness can reduce the risk. If someone develops persistent vomiting, severe abdominal pain, breathing difficulty or other unusual symptoms after consuming suspected adulterated food, medical attention should be sought promptly."

As per FSSAI, an iodine test can also help with identifying fake paneer. Take a pan and boil paneer in it. Add a few drops of iodine tincture to the boiled paneer. If it turns blue, it's artificial.

Another trick to identify fake is the toor dal test. Allow the boiled paneer to cool in water. Add some toor dal to the water and let it sit for 10 minutes. If the water turns light red, then it is fake paneer.

It’s 3 pm. Are you feeling the familiar feeling of slow down with heavy eyelids, fading concentration and a sudden urge for coffee? While you may blame a busy schedule, long screen time or poor sleep for the afternoon slump, your nutrition levels may also play a role in how well you sustain your energy, experts said.

With increasing work stress and responsibilities, your body requires a steady supply of nutrients for energy production, brain support and normal body functioning. However, afternoon tiredness is not always a sign of nutrient deficiency. Sleep quality, stress, physical activity, hydration and even the natural dip in alertness that occurs during the day can influence energy levels.

Yet, nutrition can affect how well you sustain your energy through the day.

Could Your Lunch Be Making You Tired?

Speaking to HealthandMe, Meenakshi Aggarwal, Clinical Dietician, MAIINS, Marengo Asia Hospitals, Gurugram, said that a lunch built largely around refined carbohydrates or sugary foods, with little protein or fibre, may leave you feeling hungry again sooner.

“Choosing whole grains, pulses, vegetables, curd, eggs or other protein-rich foods can make a meal more balanced and support steadier energy,” she said.

The Nutrients That Matter

Before reaching for another cup of coffee, look at your plate. Iron deserves special attention. It is essential for hemoglobin formation and oxygen transport, as well as normal cellular energy metabolism. Research has found that people with iron deficiency can experience fatigue even without anemia.

“Iron is needed to make hemoglobin, the protein that carries oxygen around the blood. Fatigue, weakness, poor concentration, and reduced stamina are all symptoms of low iron levels. Lentils, beans, leafy greens, eggs and meat are iron-rich foods,” Shabana Parveen, Head, Nutrition & Dietetics, Artemis Hospitals, told HealthandMe.

Other nutrients, including vitamin B12, folate and magnesium, also have important roles in normal blood formation, nervous-system function and energy metabolism.

Vitamin B12 helps make red blood cells and keeps nerves healthy. Tiredness, weakness and concentration problems may be related to inadequate intake or poor absorption. Common sources include dairy products, eggs, fish and meat.

Magnesium participates in hundreds of processes in the body, including energy production and muscle function. Nuts, seeds, whole grains, legumes and leafy vegetables can help supply it.

When Fatigue Needs More Than A Diet Fix

The experts noted that fatigue alone does not prove a deficiency. Dehydration, irregular meals, too much caffeine, lack of sleep, stress, thyroid problems, anemia and other health conditions can also play a part, Parveen said.

Instead of reaching for another sugary snack or coffee, it is better to focus on balanced meals containing protein, whole grains, vegetables, fruits and healthy fats.

If tiredness is common, severe or persistent despite a healthy lifestyle, speak to a healthcare professional to identify the underlying cause.

A balanced lunch, adequate fluids and sufficient sleep may be more useful than simply pushing through the slump.

Why Nutrition Matters Beyond Energy

The importance of nutrition, however, goes beyond managing an afternoon energy slump.

Dr Sabine Kapasi, Global Health Strategist and a UN Advisor, told HealthandMe that preventive healthcare has traditionally centered on screening, exercise and early diagnosis.

Nutrition often receives less attention, despite being one of the strongest modifiable factors influencing long-term health.

“Nutrition matters because it affects several metabolic pathways at the same time. Weight, blood pressure, blood glucose and cholesterol are closely linked to diet and are major risk factors for cardiovascular disease, diabetes and other NCDs.”