What’s for dinner?

Home-cooked Chinese Dinner


  • Fish and Vegetable Soup
  • Stewed Duck Wings with Soy Sauce
  • Boiled Corn Kernel
  • Stir-fried Cabbage
  • Pork Dumpling

Lunch for Kid


  • Fried pork
  • Sausage
  • Boiled egg and fried egg
  • Cheese
  • Cooked beans
  • Asparagus and lettuce
  • Rice balls
  • Strawberries
  • Nori

Consuming Canned Soup Linked to Greatly Elevated Levels of the Chemical BPA

A new study from researchers at the Harvard School of Public Health (HSPH) has found that a group of volunteers who consumed a serving of canned soup each day for five days had a more than 1,000% increase in urinary bisphenol A (BPA) concentrations compared with when the same individuals consumed fresh soup daily for five days. The study is one of the first to quantify BPA levels in humans after ingestion of canned foods.

The findings were published online in the Journal of the American Medical Association .

“Previous studies have linked elevated BPA levels with adverse health effects. The next step was to figure out how people are getting exposed to BPA. We’ve known for a while that drinking beverages that have been stored in certain hard plastics can increase the amount of BPA in your body. This study suggests that canned foods may be an even greater concern, especially given their wide use,” said Jenny Carwile, a doctoral student in the Department of Epidemiology at HSPH and lead author of the study.

Exposure to the endocrine-disrupting chemical BPA, used in the lining of metal food and beverage cans, has been shown to interfere with reproductive development in animals and has been linked with cardiovascular disease, diabetes, and obesity in humans. In addition to the lining of food and beverage cans, BPA is also found in polycarbonate bottles (identified by the recycling number 7) and dentistry composites and sealants.


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A Spicy Salad with Green Spinach and Creamy Potatoes


6 large unpeeled potatoes, about 3 lbs (1.5 kg)
1/2 red onion
2 tbsp freshly squeezed lemon juice
1 tsp curry powder
1/2 tsp granulated sugar
1/4 tsp salt
2 tbsp chutney, preferably mango
1/2 cup mayonnaise
1/2 (10-oz) bag baby spinach or 1 bunch fresh spinach
2 tbsp dried cranberries, raisins or slivered apricots (optional)
1/4 cup toasted sunflower seeds (optional)


  1. Slice unpeeled potatoes in half and place in a medium-size saucepan. Cover with hot water and set over high heat. When water boils, reduce heat to medium and boil gently just until potatoes are almost fork-tender, from 20 to 3o minutes. (Be careful not to overcook potatoes as they will continue to cook after being removed from water.) Drain well.
  2. Meanwhile, slice onion into thin rings and place in a large bowl. In a small bowl, stir lemon juice with curry, sugar and salt. Stir in chutney. Remove any large fruit chunks in chutney, finely dice and return to dressing. Then stir in mayonnaise. Cut potatoes into large chunks and add to onion. If spinach leaves are large, slice into ribbon-like strips and set aside. Stir dressing with potatoes and onion. Gently stir in spinach, cranberries and sunflower seeds, if using. Serve right away or refrigerate, uncovered, until cooled to room temperature, then cover. Salad will keep well, refrigerated, for 2 to 3 days.

Source: Chatelaine