While cooking your food in aluminium pots or pans isn't a bad thing, placing it in foil and putting it in the oven is problematic. This is especially true with acidic or spicy food that's prepared at high temperatures.
Rid yourself of unsightly fungus, swollen ankles, and more for the best looking (and feeling) feet of your life.
The popular herbicide 2,4-D is not the same thing as Agent Orange -- the chemical cocktail that included 2,4-D as one of its major ingredients. But the analogy is striking. We already know for a fact that 2,4-D is not safe; it is a dangerous source of dioxins and has been repeatedly linked to deadly disease.
Unless a brunch or dinner party is in an unheated cabin in the Arctic, beware of foods sitting out for more than a few minutes. A warm room can put some extra protein in those serving platters in the form of bacteria. This is also true of foods on picnic tables during a cookout.
Don't fall for these!
We used to think that "a calorie is a calorie" and all foods basically impacted our bodies the same way. We now know that's not true. In fact, there are some foods that are truly super -- they pack the biggest nutritional bang even in small portions and help fight diseases.
There are two ways in which policy can prevent health issues: through changing the food environment or through changing personal behavior.
Obesity has never been such a grave issue as it is in our era. The time has come when we need to recognize the mistakes of the past for our children and grandchildren. We have the potential and the tools are right in front of us, ready to use. So what's left? Act!
Food & Water Watch is not a "Johnny-come-lately" to the food safety program at the USDA. We are opposed to the proposed poultry inspection rule for several reasons.
Over the last few weeks, there's been a lot of misinformation in the media about a proposal by USDA's Food Safety Inspection Service (FSIS) to modernize inspection at poultry slaughter plants. In fact, our plan will help prevent foodborne illnesses.