Similar to the enduring appeal of pearls and the little black dress, canning fresh fruits and vegetables is an art form that never goes out of style.
Follow the Restaurant Road Rules from registered dietitian Carolyn O’Neil to keep you well fueled and in the driver’s seat.
Don’t let fear of pesticide residues keep you from enjoying the bounty of the season. All fruits and vegetables are good, regardless of whether the label reads organic or conventional.
Tahini is the result of grinding nutritious sesame seeds into a thick, light-colored paste. The grinding process releases omega-6 oil and provides a rich source of B vitamins. Hummus, anyone?
Choose nutrient-dense foods to get the most nutrition for the calories. Try lean meats, fruits, veggies beans and nuts.
By simply pushing down on the top of a canning lid post-hot water bath, it’s easy to determine if a container is hermetically sealed, meaning nothing can pass the barrier of the seal.
Do you eat salmon? Is it safe to eat farmed salmon or should you only eat the wild-caught variety? Which is best for polyunsaturated fatty acids like omega-3 and omega-6? We reached out to Charles R. Santerre, PhD, Professor at Purdue University, to answer a few questions about salmon.
Often misinterpreted as the stomach flu, food poisoning is actually caused by noroviruses. These viruses create inflammation in the stomach and large intestine, resulting in unfortunate vomiting, diarrhea and stomach cramps.
Whether navigating the meat case at your local grocery store or preparing dinner at home, we all want safe meat. Registered dietitian Carolyn O’Neil gets answers to her questions about meat related to labeling claims like “natural,” “antibiotic free,” or “hormone free,” as well as insights on organic meat and how to keep all meat safe when preparing at home.
It’s no longer necessary to choose food solely on a nutritional content; instead find a happy medium, eating foods that are good for you and taste good, too.
You weren't able to tune into our Trans Fats: Moving off the Menu webcast on Tuesday, February 12? No worries - we’ve got you covered with a doggy bag’s worth of highlights from our expert panel that included Joy Dubost, PhD, RD, CSSD; Toby Amidor, MS, RD, CDN; Carolyn O’Neil, MS, RD, LD; and Jenna Seymour, PhD.
Join the Best Food Facts Trans Fats: Moving off the Label webcast Feb. 11, from 2-3 p.m. Central/3-4 p.m. Eastern to get the scoop on all things trans fats.
Confused about ingredient lists and the Nutrition Facts panel? Let registered dietitian and author Carolyn O'Neil help you crack the nutrition code.
The convenience of frozen frutis and vegetables is great, but the nutritional value is even better.
Make 2014 a year of resolving to keeping your food safe, healthy and delicious.