Archive for the 'Food Safety' Category

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Nutrition News: The Dirtiest Places In Your Kitchen & Downside of Liquid Diets

Saturday, April 1st, 2017  |  Posted by Toby Amidor  /  Filed under Food Safety, In the News  /  Comments: 0
By Toby Amidor, MS, RD Catch up on this week’s nutrition news with articles I’ve been quoted in or written this week. You’ll find out which pieces of kitchen equipment you probably never thought of cleaning and what a study found may be lingering inside. If you’ve been on a smoothie kick, it’s an article you’ll want to read!   5 Meal Kits That Make Healthy Cooking Easy via MyFitnessPal.com–

Keeping Cookout Condiments Safe To Eat

Tuesday, August 30th, 2016  |  Posted by Toby Amidor  /  Filed under Food Safety  /  Comments: 0
By Jennifer Senecal, MS, Contributing Blogger Imagine that it’s a hot summer day, perfect for backyard barbecuing. You swing by the grill, where the designated grill-master flips your burger or dog onto a bun, and then you head to the condiment table! There sits the ketchup, mustard, mayo and relish, basking in the hot sun. It is a food safety rule that food should not sit out for more than 2 hours at room temperature…

What’s the Difference Between Pasture-Raised and Free-Range Eggs?

Wednesday, August 3rd, 2016  |  Posted by Toby Amidor  /  Filed under Farm-to-Table, Food Facts, Food Safety, Hot Topics  /  Comments: 1
Packing pasture-raised eggs By Toby Amidor, MS, RD, CDN. Originally published by US News & World Report When it comes to eggs, market shelves are filled with terms like “cage-free” and “free-range.” But the term “pasture-raised” is relatively new and many health professionals – not to mention, consumers – confuse the term with others. Even more confusing is the fact…

Mercury Poisoning: What You Should Know

Wednesday, February 10th, 2016  |  Posted by Toby Amidor  /  Filed under Food Facts, Food Safety  /  Comments: 1
By Kimberly Visioni, MS, RD, Contributing Blogger I love seafood but I do think about how much mercury I’m really taking in when ordering fish or preparing it at home. The Food and Drug Administration (FDA) recommends pregnant women and young children to limit fish intake to no more than 12 ounces per week to avoid taking in too much mercury. I recently learned, however, that mercury is something we should all consider,…

A Closer Look at Reusable Water Bottles

Thursday, October 1st, 2015  |  Posted by Toby Amidor  /  Filed under Fitness, Food Safety  /  Comments: more
By Kimberly Visioni, MS, Contributing Blogger You’ve probably noticed the ubiquity of reusable water bottles – at the gym, at work, stuffed into the sides of backpacks – they’re everywhere. There’s no longer a need to trek to the sporting goods store to find one – these water bottles now take up whole aisles in your local grocery stores. While choosing a size, shape, color, brand and material among the multitude…

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