After I gave a few examples of how the TPP can ruin the lives of Americans, (which I recorded), I admonished the young man from the U.S. Chamber of Commerce for his dereliction of duty in laying out the whole truth.
Most people know that roasting, broiling, baking and grilling are preferred cooking methods when it comes to cutting calories to achieve weight loss. However, especially when it comes to cooking meats, these high-temperature dry-heat methods may be causing more harm than good.
A trove of official documents reveals that the FDA knew genetically-engineered foods (GE foods or GMOs) pose unique risks to humans as far back as 199...
If you're a health-minded carnivore, you've probably found yourself standing in a grocery aisle, holding two options in your hands and puzzling over the labels. What, exactly, does free-range mean again? And is organic better?
What people with celiac disease truly need is a better way to manage this chronic illness with the guidance of experienced and knowledgeable doctors. We need to be taken seriously and we need research to make a gluten-filled world safer for people with celiac disease.
On Monday, September 17, twenty-eight years - essentially a life sentence ¬- was given to 61-year old disgraced peanut executive Stewart Parnell for his role in a salmonella cover-up linked to nine deaths between 2008 and 2009.
As someone growing and producing a small part of the food that ends up on your table, would you do me a favor? Every once in a while could we all give a tip of the hat to those who put their life into ensuring that our food supply is safe?
More: Sustainable seafood 101There are certain fish we all know the names of: salmon, bass, tuna, halibut. They're well known because they're delicio...
When you drop a piece of food on the floor, is it really OK to eat if you pick up within five seconds? This urban food myth contends that if food spends just a few seconds on the floor, dirt and germs won't have much of a chance to contaminate it.
No matter the main dish, there's one thing that everyone can agree on -- no one wants to be a victim after the ball kicks off. Because when it comes to BBQ and grilling, you have to watch out for foodborne illnesses.
Being conscious of the labors and difficulties that got that fish to your plate adds a new taste to the end of summer--one that right now is bitter and rotten, but that has the promise of a deeper, richer deliciousness--if we could only dive in and fix a system that is broken, for all of us.
Just in time to put a damper on your Labor Day barbecue, the latest edition of Consumer Reports Magazine hit newsstands yesterday with the cover story, "How Safe is Your Ground Beef?" Our two-word summary: Not very.
Studies from around the world and dating back to the 1960s have drawn links between agricultural use of antibiotics, the development and spread of drug resistance, and resulting human infections.
If I were on a desert island, and there was nothing else to eat, would I rather eat a grasshopper, than say, my companion? Yes. Under those circumstan...
The food safety system in the U.S. has traditionally monitored a few well-known bacteria. We look for bugs such as Listeria, Salmonella and Campylobacter because they cause millions of food-borne infections every year. Today, my colleagues and I published research suggesting that it is time to add another pathogen to the list of bad bugs in our food.
This is what is so difficult about being gluten-free, the lack of industry knowledge about celiac disease and what it means for a product to really be gluten-free. In my coffee example, it is not the product that is the problem; instead, it was the means of preparation.