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.

As the United States Department of Justice continues to release the harrowing Epstein Files that lift the lid on years' worth of horrific crimes by the convicted American child sex offender, serial rapist and human trafficker, eagle eyed readers have noticed a unique breakfast item in the documents.

In a file titled 'J.E.E Operating Manual', experts found a 11-step muffin recipe named 'J.E.E. Muffin Recipe' that the felon insisted should be served to him every morning at 6.30am.

The Epstein files are over six million pages of documents, images and videos detailing the criminal activities of the financier and his social circle of public figures that included politicians and celebrities.

His co-conspirator Ghislaine Maxwell, who is also a convicted child sex trafficker and sometimes referred to as the "Lady of the House" is serving a 20-year prison sentence at a minimum-security prison camp in Texas.

What Is The J.E.E. Muffin Recipe?

To start off, the recipe involves 12 ingredients which are:

• 4 extra large eggs
• 3 cups Dark brown sugar
• 3/4 cup Olive Oil
• 4 cups Digestive Bran
• 5 cups Whole Wheat Flour
• 12/ cup Ground Flax Seed Mixture
• 12/ cup Flax Seeds
• 5 tsp. Baking Soda
• 1/4 tsp. Salt
• 1 cup Raisins
• 4 cups Whole Milk
• 1 tsp. Vanilla Extract

1. In a large bowl combine bran, flour, flax seeds, baking soda and salt

2. Beat eggs and sugar in the bowl of an electric mixer until thick and creamy.

3. Add oil to egg/sugar mixture and mix to combine. Also combine milk and vanilla and set aside.

5. Add flour and milk mixtures to egg/sugar mixture, alternating additions until combined. Do not over beat mixture.

6. Add raisins and stir until incorporated.

7. Pour mixture into an airtight plastic container and store in the refrigerator for 24 hours before using.

8. Grease large muffin tin with Pam Spray.

9. Fill tins to the top with mixture and top with chopped nut/sugar/flax .

10. Bake at 350 degrees F. for 35-45 minutes.

11. Combine chopped pecans, walnuts and almonds, wheat germ, flax seeds and brown sugar for muffin toppings

While public speculation runs rampant over why this digestion-friendly muffin recipe was a critical part of Epstein's daily routine, as many allege and theorize that it was fed to the children on his island, nutritionists claim that this bran-packed muffins can help your body in multiple ways.

Why Is This Muffin Recipe Good For Your Gut?

Dr. Anshul Singh, Team Lead, Clinical Nutritionist, Artemis Hospitals noted that this baked good is packed with tons of fiber, omega-3, iron and antioxidants, all of which are extremely beneficial for the body.

He tells Healthandme: "People often call this muffin recipe a high-fiber muffin and it is good for your health in small amounts. The fact that this recipe has a lot of fiber is its best quality.

"Digestive bran, whole wheat flour, ground flaxseed and whole flax seeds are all high in dietary fiber. Fiber helps with bowel movements, constipation and overall gut health. Fibre makes stool thicker which makes digestion easier and more regular.

"Flaxseeds also have omega-3 fatty acids which can lower inflammation and improve heart health. Raisins add natural sweetness, iron and antioxidants while eggs and milk add protein that keeps you full longer. Olive oil has healthy fats that help with digestion and the absorption of vitamins that dissolve in fat.

"These muffins might help people who have trouble with slow digestion or irregular bowel movements, especially if they drink enough water with them. But calling them detox or clean-out foods can be misleading. The liver and kidneys are two of the body's organs that help get rid of toxins. The fiber in these muffins is what really helps the digestive system work better.

"The recipe has a lot of sugar and fiber, so it's important to watch how much you eat. A muffin can be a filling, easy-to-digest snack instead of a cure-all."

However, Zoha Shaikh, Consultant Nutritionist at Nutriiya, warns that these muffins may also cause stomach issues including bloating, gas, acid reflux and diarrhea.

She told this publication: "This muffin recipe is rich in fibre and may help relieve constipation in individuals with low fibre intake. However, the combination of very high fibre, sugar, and milk can also trigger bloating, gas, abdominal cramping, loose stools and acid reflux especially in sensitive individuals.

"The high use of baking soda contributes to increased sodium load, making it unsuitable for people with hypertension. From a clinical nutrition perspective, replacing wheat bran with oat bran, reducing baking soda, moderating flaxseed quantity and adding psyllium husk can make the recipe more gut-friendly. Eggs and psyllium together also improve texture and fluffiness while being gentler on digestion."

February often feels like winter’s longest stretch. The days are short, the sun rarely breaks through the clouds, and many people find themselves feeling unusually tired or low. Health experts say this is also the time of year when vitamin D deficiency tends to surface, especially in regions with limited winter sunlight.

While vitamin D is best known for its role in bone health, its impact goes far beyond that. As sunlight exposure drops in late winter, attention is turning to how diet can help support the body until brighter days return.

Why Vitamin D Matters for the Body

Vitamin D plays a key role in several essential functions. It helps the body absorb calcium, which is crucial for maintaining strong bones and teeth. It also supports normal muscle function and keeps the immune system working efficiently.

What is less widely discussed is its role in brain health. Vitamin D receptors are present in many areas of the brain, and low levels have been linked to changes in mood and energy. During winter, many people report feeling sluggish, unmotivated, or emotionally flat. While these symptoms are often blamed on stress or lack of sleep, reduced sunlight and falling vitamin D levels may also contribute.

Why Winter Increases the Risk of Deficiency

The body produces most of its vitamin D when the skin is exposed to sunlight. In winter, shorter days, heavy clothing, and more time spent indoors mean that this natural process slows down significantly. Even people who eat well can struggle to maintain optimal levels during prolonged periods of low sun exposure.

This is where food choices can offer some support, even if they cannot fully replace sunlight.

Fatty Fish as a Natural Boost

Salmon is one of the richest natural sources of vitamin D. It also provides high quality protein and healthy fats that support heart and brain health. Simple meals like oven baked salmon with potatoes and broccoli or a salmon rice bowl with vegetables make it easy to include in weekly meals.

Herring is another strong option. It contains both vitamin D and omega 3 fatty acids, which are known to support heart health. Traditional combinations such as herring with boiled potatoes or a light yogurt based sauce are both nourishing and filling.

Everyday Foods That Add Up

Eggs also contribute small amounts of vitamin D, mainly from the yolk. While they do not provide as much as fatty fish, they are easy to include in daily meals. Scrambled eggs, vegetable omelettes, or a soft boiled egg at dinner can all help increase intake over time.

Mushrooms are one of the few plant based foods that contain vitamin D, especially when they have been exposed to light. They are not a replacement for fish but can be a helpful addition for those who eat little or no seafood.

Food Helps, but Sunlight Still Matters

Nutrition can support vitamin D levels during winter, but it cannot fully make up for the lack of sunlight. Most vitamin D is still produced through the skin, not the diet. Experts advise making the most of daylight when possible, even short walks outdoors, while using food as a supportive measure until spring arrives.

Recent insights from medical experts show that even people who eat very less can gain weight due muscle mass, stress, and their body’s movement during the day.

Dr Mohit Bhandari, a robotic bariatric and endoscopic weight loss surgeon, founder and director of Mohak Bariatrics and Robotics at Bhandari Hospital Indore notes some people eat whatever they want without gaining weight, while others struggle even with dieting.

The secret lies in the complex interplay of genetics, metabolism, and environmental factors that influence weight management.

This is why are you are putting on weight, according to Dr Bhandari:

1. Metabolism Differences

The speed at which the body burns calories is different for every individual. A slower metabolism means that even consuming small amount of food can lead to gain.

Individuals with high level of physical activity are less likely to be obese as they mean calories quicker.

2. Hormonal And Lifestyle Factors

Hormones like thyroid hormones, cortisol, and play a major role in weight regulation. Stress, lack of sleep and Insulin sensitivity are also factors that lead to fat storage in the body.

3. Loss Of Muscle Mass

Consuming a snack rich in carbohydrate with 10-20 grams of protein before and immediately after strength training sessions further acts as a responsible factor in gaining weight.

4. Gut Health And Digestion

Additionally, it can also trigger inflammation, which interferes with normal metabolism and insulin function, encouraging fat storage.