5 Germy Habits You Should Probably Try to Break

1. Not washing your hands after using the restroom. Have you ever heard the line that "urine is sterile" so there's no need to wash up. Um, sorry, you need to wash your hands. Sterile urine aside, there's still the business of wiping, flushing, and touching door handles--all of which could lead to cross contamination that can make you sick.

2. Eating food samples at grocery stores. For the same reason you wouldn't lick a stranger's hand, it's best not to dive into the freebie bowl of chips at the supermarket. Ask yourself: "Would I open up a bag of chips and share it, communally, with 50 people on the street right now?" Probably not.

3. Coughing into your hand. Maybe it's just me, but everywhere I'm looking these days people are coughing into their hands--instead of the inside of their elbow. If you tend to do this, try to retrain yourself to cover your cough with your arm and not your hands--it's polite and it also helps protect others with weaker immune systems from catching any bug you've got.

4. Rubbing your eyes--ever. After a fairly icky eye infection years ago, a doctor told me this: Think of your eyes as sacred and untouchable, and retrain yourself not to touch them with your fingers (no rubbing or messing with your eye makeup until you've washed them first). The second you touch a dirty hand to your eye, you're introducing all kinds of harmful bacteria and viruses, which can lead to annoying and even serious infections.

5. Letting your dog lick your hands then not washing them. Guys, I'm a dog lover, but when my golden retriever licks my hands, I go wash them. Yes, it gets tedious to do this (because she's always giving me kisses), but it needs to be done. I will remind you that dogs and cats get into unsavory things (I'll just be blunt: mine likes cat poop).

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Filet-O-Fish

The answer to the eternal mystery of what makes up a Filet-O-Fish sandwich turns out to involve an ugly creature from the sunless depths of the Pacific, whose bounty, it seems, is not limitless.

The world’s insatiable appetite for fish, with its disastrous effects on populations of favorites like red snapper, monkfish and tuna, has driven commercial fleets to deeper waters in search of creatures unlikely to star on the Food Network.

One of the most popular is the hoki, or whiptail, a bug-eyed specimen found far down in the waters around New Zealand and transformed into a major export. McDonald’s alone at one time used roughly 15 million pounds of it each year.

The hoki may be exceedingly unattractive, but when its flesh reaches the consumer it’s just fish — cut into filets and sticks or rolled into sushi — moist, slightly sweet and very tasty. Better yet, the hoki fishery was thought to be sustainable, providing New Zealand with a reliable major export for years to come.

But arguments over managing this resource are flaring not only between commercial interests and conservationists, but also among the environmental agencies most directly involved in monitoring and regulating the catch.

A lot of money is at stake, as well as questions about the effectiveness of global guidelines meant to limit the effects of industrial fishing.

Without formally acknowledging that hoki are being overfished, New Zealand has slashed the allowable catch in steps, from about 275,000 tons in 2000 and 2001 to about 100,000 tons in 2007 and 2008 — a decline of nearly two-thirds.

Read more on NYtimes.com - From Deep Pacific, Ugly and Tasty, With a Catch