One important piece of information on some meat labels tells you something about its safety: whether or not antibiotics were part of the animals’ diet. Antibiotics are routinely fed to…
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Food-safety experts focus on three types of risks from seafood: bacteria, natural toxins, and chemicals. Pathogens in Seafood Vibrio vulnificus is the most dangerous microbiological hazard in seafood, and Norwalk…
Tip #1: Use roasted red peppers to jazz up your salads or sandwiches without all the work. Look for them in the condiment section of your supermarket. Tip #2: Looking…
Experts advise us to eat more fruits, vegetables, beans, whole grains, fish, and nuts. Instead, our stores are stocked with junk foods that claim to deliver those same foods. “It’s…
“We’ve just done a very interesting study on microgreens, which are immature greens,” said Gene Lester, a plant physiologist with the U.S. Department of Agriculture’s Agricultural Research Service in Beltsville,…
Looking for flavor in your water? If a fresh squeeze of lemon or lime isn’t handy, some brands offer natural flavors and/or safe sweeteners like stevia or erythritol, or just…