We’ve been hearing a lot about the gram negative bacteria Salmonella this summer, a strain of which to date has sickened over 1,000 people across 42 states. First we thought it was contaminating tomatoes, and the industry took a multi-million dollar hit. Lately the Centers for Disease Control and Prevention has shifted its focus to cilantro, jalapenos, serrano and other peppers used in salsa.  I think there are several lessons we can learn from this mystery:

• Though Salmonella doesn’t sicken produce, it does sicken humans. Unfortunately, it is developing an ability in some species to deeply infect and spread among produce. The current strain, Salmonella Saint Paul, although it is not more virulent than other common strains - causing nausea, vomiting, diarrhea, and cramping, it is more easily spread.
• There is an inadequate tracing or regulating of produce entering the U.S.  The USDA regulates farming, and the FDA regulates food, but too often food safety falls in the gap between these two agencies.
• Salmonella and other bacteria that are prevalent in cattle and chickens, can easily be spread by irrigation or by food handlers to our produce. We can partially protect ourselves from salmonella in our meats by cooking them thoroughly, but we eat many of our fruits and vegetables raw.  This raises the stakes for more effectively tracking our produce.
• Washing produce is not effective at completely removing pathogenic bacteria like salmonella. Chemicals which are useful in the food handling process such as chlorine dioxide (kills salmonella more than 95 percent of the time) are not commonly used. Genetic splicing techniques and irradiation are other ways to make produce more resistant to bacteria.

Despite a continuing concern in the media over the salmonella outbreak, it is also important to keep in mind this summer that your chances of getting sick from eating salsa or peppers remains extremely low.  Unfortunately, mystery and lack of answers from our federal agencies breed fear and cause us all to personalize the risk. It is hard to eat a delicious fruit or vegetables right after seeing it practically criminalized in the news without thinking you could be infected next. Many of my patients have told me their concern that the last case of diarrhea or nausea they got was really the terrorist Salmonella Saint Paul in disguise.

Statistically, chances are slim of getting salmonella poisoning.  Our food remains largely safe. 76 million Americans get sick from food every year, but this number is much better than any other time in history. We should be able to raise the need to better regulate the growing and handling and importing of our food while at the same time continuing to enjoy eating it.

Marc Siegel MD is an internist and associate professor of medicine at the NYU School of Medicine. He is a Fox News Medical Contributor and writes a health column for LA Times, where he examines TV and movies for medical accuracy. Dr. Siegel is the author of False Alarm: the Truth About the Epidemic of Fear (Wiley 2005) and Bird Flu: Everything You Need to Know About the Next Pandemic (Wiley 2006). Read more at www.doctorsiegel.com

Cilantro accelerates the excretion of toxic metals from your body. Excess toxic metals in the body can create a breeding ground for viral infections, so using cilantro on a daily basis in your cooking is a very smart choice for staying healthy. All you need is a handful in a salad or a couple of tablespoons in a cooked dish to reap the benefits of this medicinal plant. This herb—and its cousin, parsley—is used throughout the Americas and is said to contain antibiotic properties.

Cilantro adds great flavor and a healthy kick to the classic Latin American dish, ceviche!

This refreshing lunchtime treat is chef Xiomara Ardolina’s interpretation of a classic Peruvian-born dish, which can be found in many variations throughout the Americas. She likes to serve her ceviche in martini glasses, topped with fresh chunks of avocado. This particular recipe contains several Latin powerfoods: chiles, cilantro, and avocado. It also has shrimp, limes, and tomatoes.

Here’s what you will need:

2 jalapeno chiles
1 pound rock shrimp, peeled, devined, and cut into 1/4-inch dice
3/4 pound sea scallops (preferably diver)
3/4 cup fresh-squeezed lime juice
1/2 cup fresh-squeezed orange juice
1 cup fresh-squeezed lemon juice
1 large tomato, roasted, peeled, seeded, and chopped
1/2 cup red onion, chopped
1/4 cup canned tomato juice
sugar to taste
1 small bunch cilantro, finely chopped
1/2 avocado, peeled and seeded, quartered for garnish
salt and pepper to taste

Roast jalapenos over a flame or in a pan until the skin blackens and blisters; place in a bag or sealed container. When peppers have cooled, remove the skin with a paper towel, do not rinse. Seed and chop them.

Combine the shrimp and scallops with the three citrus juices and marinate overnight. Taste for sweetness; add sugar as needed. Add the jalapeno, tomato, red onion, and tomato juice. Season with salt and pepper. Add the cilantro, and garnish with avocado just before serving.

SPICE IS LIFE: One of the things that makes this diet so healthful is its use of herbs (fresh whenever possible) and spices that complement the ingredients and add depth without the fat. This trick–the less fat and more flavor trick–has been traditionally practiced in Latin America for centuries. It’s the technique of using sprinkles of cumin, oregano, and cilantro, which add not only taste but also health benefits. In fact, cumin, which is a great replacement for salt in many dishes, has been found to have ten times the antioxidant power of vitamin C. And it could also help protect against cancer.

Which brings me to my next powerfood on the list…CINNAMON!

A half teaspoon a day of cinnamon can lower sugar levels in your blood, and studies show that cinnamon can aid in the prevention of diabetes. Cinnamon is also high in antioxidants, not to mention flavor. You can sprinkle cinnamon on fruits or whole grains instead of sugar for a delicious treat. You will also benefit from its sensually warming and cholesterol-lowering qualities. First used medicinally in Egypt and India and in parts of Europe since about 500 BC, this spice is now part of many Latin American and Caribbean cuisines.