Almost 50 million Americans get food poisoning every year, the Centers for Disease Control and Prevention estimates. But only a tiny fraction of those cases get reported, making it tough to figure out where they came from.
But health officials recently discovered a trove of data that may help them discover outbreaks of foodborne illness and as well as the restaurants responsible for them, they write in the CDC's Morbidity and Mortality Weekly Report.
As late-night host Jimmy Kimmel so cleverly captured in a recent segment, some people on the gluten-free bandwagon don't know much about gluten, or why, precisely, they should avoid it. (For the record, gluten is a protein found in some cereal grains, including wheat and rye.)
Popeye and our parents have been valiantly trying to persuade us to eat our veggies for decades now.
But Americans just don't eat as many fruits and vegetables as we should. And when we do, they're mainly potatoes and tomatoes — in the not-so-nutritious forms of french fries and pizza, according to a report from the U.S. Department of Agriculture.
Originally published on Wed April 30, 2014 11:04 am
We've all heard the advice to eat more whole grains, and cut back on refined starches.
And there's good reason. Compared with a diet heavy on refined grains, like white flour, a diet rich in whole grains — which includes everything from brown rice to steel-cut oats to farro — is linked to lower rates of heart disease, certain cancers and Type 2 diabetes.