Looking to save on beef at the grocery store? Red meat prices have gone up this summer along with pork. The Beef Chcekoff offers six ways to save on beef at the store. The first one is to consider the price per serving — If a pound of beef is $4.56 that works out to just $1.15 per serving.
What does the future of human nutrition look like and will it make a difference? The difference says futurist Tom Frey is we will have more technology on top of the new technology we already have to help us know what our bodies need from a nutritional standpoint. But will we apply that to our daily diets?
More Americans, on average, are eating more chicken and price is not the main reason according to a new consumer survey. The survey found overall chicken consumption is up 17% from two years ago. While the lower price of chicken compared to the rising price for beef and pork was a factor, it was not the main factor in the overall increase in U.S. chicken consumption. Respondents named nutrition and taste as the top reasons for choosing chicken. So how, then, does chicken compare with beef and pork from a nutritional stand-point?
A tomato with a syringe stuck in it – does that depict GMO foods? GMO Answers – an interactive website that connects consumers with experts to answer their food concerns about GMO foods - has answered hundreds of questions from consumers in the year since the site was started. Cathy Enbright with the Biotechnology Industry Organization says the top questions are always about GMO health and safety. And, GMO Answers is countering some of those concerns with what it says are accurate images of GMO foods next to the inaccurate versions being perpetuated.
You may think you can but you cannot tell if your chicken is cooked to safety by looking at it. Christine Bruhn with the University of California Davis – who videotaped home cooks - says you have to use a thermometer to make sure the internal temperature is high enough. Going by sight alone, she says, can lead to under-cooked chicken and the risk of food-borne illness from eating it.
Putting raw chicken under running water before cooking has become a food safety no no. Christine Bruhn, with the University of California-Davis says the risk of splashing potentially harmful bacteria in the sink and other areas to be picked up and consumed is high. A study of more than 100 home cooks found that nearly half of them washed/rinsed their chicken before cooking it. Bacteria is killed when chicken is cooked to 165 degrees.
Are American’s washing their hands enough to prevent foodborne illness? Christine Bruhne, director of the Center for Consumer Research University of California Davis, videotaped 120 people in their homes preparing chicken and salad. Sixty-five percent of them did NOT wash their hands before cooking and nearly 40% did not wash their hands after touching the raw chicken.
How about Bison on the grill this summer? Dave Carter with the National Bison Association says bison is a good fit for the grill. He says any cut you can get out of beef you can get out of bison. Plus, he says, lean, nutrient-rich bison fits into a healthy diet.
The National Hot Dog & Sausage Council President Janet Riley says the industry has innovated like crazy over the last several decades to offer abundant choices, from low sodium hot dogs to fat-free hot dogs. Plus, she says, hot dogs - for decades – have not contained unusual meat parts.
These days there are a variety of egg labels in the grocery store about how the eggs are produced. Adele Douglass, executive director of Humane Farm Animal Care, says according to her organization’s certification standards for humanely produced eggs – the only thing that matters is their Certified Humane® label. When asked if Certified Humane eggs are healthier for you than conventionally produced eggs, she replied, “They taste better.”