Leftover Rice Risks from Lifehacker

One of my former roommates was a straight edge punk-loving vegan for a while. Now he eats meat and drinks beer, but for a while he survived on rice and sriracha. Sometimes he left his steamed rice out overnight – making some egg-free fried rice the next day. This was before either of us knew… Continue reading Leftover Rice Risks from Lifehacker

Almond Milk vs Cow Milk vs Soy Milk vs Rice Milk

Almond milk with almond on a wooden table

Not too long ago, when being a milkman was a career option, the only thing you could expect to drown your cereal in was whole cow’s milk. Now, dairy milk comes in all sorts of varieties: whole milk, 2 percent, 1 percent, skim (fat-free), and even lactose-free milk. For those with dietary or allergy concerns,… Continue reading Almond Milk vs Cow Milk vs Soy Milk vs Rice Milk

Osteoporosis: Nutrition and Children

When you hear osteoporosis, you often think of aging adults and their bone health. “Osteoporosis is a major cause of morbidity and economic burden around the world. By the year 2020, it is estimated that half of Americans 50 years of age or older will be at risk for osteoporotic fractures,” according to researchers from… Continue reading Osteoporosis: Nutrition and Children

“Stick Sponge” Environmental Sampling Tutorial

The sponge stick method is very popular in environmental sampling. Here’s what you need to know so your sample is safe and packaged correctly. The sponge stick allows collection without directly handling the sponge, which causes contamination of the sample. In regards to breaking off the “stick” part of the stick sponge, here is a helpful… Continue reading “Stick Sponge” Environmental Sampling Tutorial

Food For Thought: The Federal GMO Labeling Law

Gavel and food

For several years, legislative bodies throughout the country have struggled with the issue of whether to label food products as containing genetically modified organisms (GMOs) or bioengineered food. Congress and various states have wrestled with whether to require foods containing GMOs to be labeled as such, and, if so, what the label should look like.… Continue reading Food For Thought: The Federal GMO Labeling Law

Fast Food Chain Wendy’s Making Strides with Food Suppliers, Antibiotics, Sustainable Beef and More

This week, The Wendy’s Company released its 2016 update on significant corporate social responsibility initiatives, including plans for continued progress in 2017. In terms of food safety, Wendy’s says they have made significant strides in the following respects: Implements a Supplier Code of Conduct The Wendy’s Supplier Code of Conduct was rolled out in early… Continue reading Fast Food Chain Wendy’s Making Strides with Food Suppliers, Antibiotics, Sustainable Beef and More

Corn, milk proteins make medicine easier to swallow

Developing medications for children can be challenging — taste and texture are important, but safety is also a major concern, according to pharmaceutical sciences professor Om Perumal at South Dakota State University. As co-founder and chief scientific officer of Tranzderm Solutions, he is adapting his corn protein-based drug delivery method to oral pediatric formulations. “Our… Continue reading Corn, milk proteins make medicine easier to swallow

The Truth Behind The 5-Second Rule

Growing up, almost everyone has heard of the “5-second rule,” also known as the five “safe” seconds to pick your food up off of the floor while it’s still safe to eat. Naturally, it’s too good to be true. No matter how fast you pick your fallen portion up off the floor, you’re picking up… Continue reading The Truth Behind The 5-Second Rule

Nuts over Nutella

Ah, the classic Nutella spread. Part chocolate, part hazelnut, and just 200 calories of pure deliciousness. Or is it 100 calories? Do you classify your serving as 1 tablespoon or 2? That’s what the Food and Drug Administration (FDA) wants to know. Nutella is currently classified as a dessert topping. The serving size is two… Continue reading Nuts over Nutella

Juicing is healthy, but easily contaminated by pathogens

So many fruits. So many veggies. So little time. That’s the dilemma that people who want to eat as healthy as possible face. After all, who really has the time to eat the recommended 5 to 9 servings of fruits or vegetables — 2 1/2 cups of veggies and two cups of fruit — each… Continue reading Juicing is healthy, but easily contaminated by pathogens