If a desire for healthy eating is anywhere present in your mind, I have a suggestion for you. Next time you head into your local grocery store in search of goods to fill your cupboards, your shelves, your refrigerator, I want you to try this: steer clear of the inside aisles of the store.

Think about this:

The healthiest foods, the freshest foods, the whole foods are housed on the outside walls of grocery stores. Fruits, vegetables, breads, meats, dairy, and often times the organic department border the aisles filled with cookies, candies, colas, crackers, cereals, dressings, and a whole host of other preserved items. So see if you can shop without entering the less-healthy regions of your store. And if you must make a detour, shoot for the most natural foods you can find. If your search is for cooking oil, opt for canola oil instead of vegetable oil. If peanut butter is your thing, pick up natural nut butters. If you must have mayonnaise, reach for reduced fat or soy versions.

Staying on the perimeter of your store still requires some thinking -- meats should be lean, breads should start with the word whole, cheeses and dairy should be low in fat, and juices should be free of sugar. But still, this is the healthiest place for your next grocery store stroll.

If at the smoky smell and sizzling sound of frying bacon you go mmmm....Bacon! then you might be dismayed by a review published in the Journal of the National Cancer Institute that suggests processed meats might be a cause of stomach cancer. But might is a big word in this specific report.

One, they don't have enough evidence to say for certain that bacon, sausage, hot dogs, salami, ham, and smoked or cured meat leads to an increased risk for stomach cancer. Two, the researchers did not take into account other studies of processed meats consumption that do reflect an increased risk of stomach cancer in those who also suffer from Helicobacter pylori infection. Early thought on this is that the infection in combination with processed meats consumption might be what increases stomach cancer risk. Definitive evidence is still not conclusive.

Consuming multiple servings of processed meats on a weekly basis is not a good idea, and most people know that. The news of this ambiguous review of previous studies still leaves the question wide open as to stomach cancer risks in relation to a diet of processed meats. Which begs the question: why did they release the findings of this report as significant news? It makes for a good news hook to attract more readers and television viewers, but I don't think it really tells us much in the way that we can take with us to the breakfast table.

During the warmer months, it's all about the barbeque. Of course, we have been known to barbeque during winter in the snow, but for the purpose and timing of this discussion, when it's summer in the northern hemisphere, almost everyone fires up the barbeque. Because research has suggested that barbequing meats can increase cancer risks associated with charred food, the Dana Farber Cancer Institute offers these tips to grilling red meats, poultry and fish safely:

• Choose lean cuts of meat. Trim excess fat and remove the skin.
• Avoid thick marinades, as they increase charring. Use thin marinades that have vinegar or lemon as one of the ingredients.
• Flip burgers once every minute.
• Place food at least six inches away from the heat source.
• Line the grill with perforated aluminum foil to prevent drippings from creating smoke.
• Cook on cedar planks. 
• Consider kabobs. They take less grilling time.
• Consider grilling your favorite vegetables instead of just meat.
  

These tips are followed with some common sense advice. If you avoid charring all the red meat, poultry and fish you barbeque, the expert nutritionists at the Dana Farber Cancer Institute state that your risk of getting cancer from grilling food is extremely low. According to the information, not eating a diet rich in fruits and vegetables is a bigger risk factor for cancer than eating the occasional barbequed meats. I like common sense perspective.

Oh hello! Here's a little study that I am certain many parents are going to shake their collective heads at when it comes to the published results. First, this study is based on a questionnaire so I am not at all convinced there are hereditary genes at work -- simply because the researchers did not do an under-the-microscope study to find out if there are genes, and identify which ones, affecting our food preferences.

From my understanding, I believe genetics are a primary determining factor in what we do and do not inherit. I could be wrong. In the meantime, I am standing by my initial concept of genes in the role of heredity. Back to food preferences.