Real World Nutrition News You Can Use
There is a lot of misinformation about nutrition. And nothing in this field is black-or-white, yes-or-no, but many shades of gray and a lot of “it depends.” So, my goal is to help clear up some of that misinformation with some snark, entertainment, and facts (with some opinion thrown in).
Many of these topics come from interactions with the public, friends, clients, and students. I see sheer misinformation about the science of nutrition, and I do my best to clear things up one blog post at a time.
If you have a topic you are wondering about, let me know.
Looking for a specific topic? Search to see if it is already here.
Antibiotics in Your Food?
Are you concerned about antibiotics in your food? Learn why you don’t need to worry. Explore the rigorous testing and regulations that ensure your milk, eggs, chicken, and meat are free from antibiotic residues.
Leftovers: When to Savor and When to Toss
Discover when to savor and when to toss leftovers with my helpful guide! Learn about the risks of foodborne illness, symptoms, and who's most at risk. Ensure your post-holiday feasts are both delicious and safe with this must-read blog post.
Food Safety in a Nutshell: Understanding Foodborne Illnesses
Discover how to protect yourself from foodborne illnesses. Learn about common culprits, symptoms, and crucial steps to take if you suspect you're affected. Stay safe and healthy!
Eat, Keep or Toss?
Ever wonder about those dates on food packages such as Sell-By, Use-By, and Best-By? They are not terms representing safety or even food expiration. The only food product with an actual end or Use-By date, as required by law, is infant formula. For all other cases, food manufacturers add the dates voluntarily related to food quality or freshness. So what can you do to know what is still good?
Unwanted Holiday Guests - Avoiding Food Poisoning
There are many hazards to watch for during the holidays, and while most of us think about drunk drivers and crushing crowds at the big box store, food safety can affect all of us. If we are the ones preparing the food, we are the ones under pressure to get everything done at the time promised and take short-cuts, or we may want to relax after dinner and put the food away “later.”