When I teach food safety classes, I often ask my students which foods they associate with particular foodborne illnesses. They usually associate chicken or eggs with salmonella. But what about produce? Salmonella infections can cause fever, diarrhea, nausea, vomiting and abdominal pain. For young children, the elderly and people with weakened immune systems, the illness
Produce Can Cause Foodborne Illness
Try A New Vegetable Occasionally
Mom, we had a different food at school today. I think it was a ‘Yakima,’” my second-grade daughter said. The only Yakima I could think of was a city in Washington. “Can you tell me a little more?” I asked. “Well, it was kind of white and crunchy. Our teacher said it started with a
Deep-Fried Foods Can Fit In Healthy Diet
Although people have been “trained” to think that low fat equals healthy, we actually need some oil in our diet. Oil is made up of three kinds of fatty acids. Based on their chemical structure, oils are a combination of saturated, monounsaturated and polyunsaturated fatty acids. Our body can’t make the polyunsaturated fats found in
Eggplant No Longer The “Mad Apple”
Eggplant is a very versatile vegetable. It can be roasted, grilled, fried, steamed, sautéed or cooked. It is high in water content and low in calories at just 18 calories per half-cup of cooked eggplant and provides some fibre, vitamin C and iron. Eggplant history dates back to early China. When the eggplant made its
Slow Cookers Help Busy People
When my husband and I were married, we received three slow cookers as wedding gifts. The gifts were much appreciated; however, we were fully stocked with the appliances already. My husband had a four-quart slow cooker and a one-quart slow cooker from his bachelor days. I brought a five-quart slow cooker into the marriage. With
School Lunches Not Making The Grade?
Is everyone bored with school lunches already? Lunches don’t have to be monotonous, and sandwiches can remain safe and retain their shape with the right container. Consider making and freezing sandwiches ahead of time. Try varying the type of bread and fillings you use, but don’t go overboard with your sandwich- making assembly line. You
Get In The Habit Of Choosing Healthy Snacks – for Sep. 9, 2010
Snacking sometimes has bad connotations. However, researchers have reported positive nutrition outcomes associated with snacking, especially among older adults and children. In a study of about 2,000 adults aged 65 or older, 84 per cent reported snacking. When the researchers analyzed their intake of several nutrients and calories, they reported that the snackers consumed more
Versatile And Nutritious Tomatoes – for Sep. 2, 2010
Whether you enjoy plum, grape, cherry, slicing or any of the other tomato types, these members of the nightshade family are highly versatile and nutritious. As we were enjoying some fresh salsa in my home the other day, one of my kids posed the typical question: “Is a tomato a vegetable or a fruit?” If
Outdoor Eating Safety As Summer Winds Down – for Aug. 19, 2010
Be sure your food is safe as you enjoy some picnics, hiking adventures or camping during these later-summer days. Keeping your food safe in outdoor situations takes a little planning and care during the trip. Remember some key rules for outdoor food safety. Keep everything clean. Since water isn’t available at every camping or picnic
Think Marinades Before Firing Up The Grill – for Aug. 5, 2010
Consider using a marinade when you grill this summer. Using a marinade has been shown to decrease the amount of heterocyclic amines (HCAs), which can be formed during the cooking process by the action of high temperatures or a direct flame on beef, chicken, fish and other foods high in protein. Some laboratory studies have
Cyber-Savvy Farmer
