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  1. Preventing Cataracts with Diet Preventing Cataracts with Diet May 21, 2012

    Risk of developing cataracts was compared in meateaters, fish-eaters, vegetarians, and vegans.

  2. Food Poisoning Bacteria Cross-Contamination Food Poisoning Bacteria Cross-Contamination April 16, 2012

    The food-poisoning fecal bacteria found in 70% of U.S. retail poultry is destroyed by proper cooking, but contamination of the kitchen environment may place consumers at risk.

  3. Poultry Exposure and Neurological Disease Poultry Exposure and Neurological Disease April 12, 2012

    Poultry workers exhibit an excess of a wide range of diseases, from thyroid conditions to schizophrenia and autoimmune neurological disorders such as myasthenia gravis. This may be due to exposure to viruses present in chickens and turkeys.

  4. Carcinogenic Retrovirus Found in Eggs Carcinogenic Retrovirus Found in Eggs April 11, 2012

    Avian leukosis/sarcoma virus has been found in 14% of retail egg samples.

  5. EPIC Findings on Lymphoma EPIC Findings on Lymphoma April 6, 2012

    In a study of a half million people, which was most associated with the risk of developing lymphoma? Red meat, processed meat, poultry, offal, eggs, or milk?

  1. Carcinogens in the Smell of Frying Bacon Carcinogens in the Smell of Frying Bacon March 1, 2012

    Frying bacon outdoors decreases the concentration of airborne nitrosamine carcinogens.

  2. Safest source of B12 Safest source of B12 February 6, 2012

    Since foods are effectively a package deal, what is the best way to get vitamin B12 (cobalamin)?

  3. A better breakfast A better breakfast January 19, 2012

    The antioxidant power of American breakfast fare is compared to a smoothie that contains berries, white tea leaves, and Indian gooseberry (amla) powder.

  4. Antioxidants in a pinch Antioxidants in a pinch January 18, 2012

    Some herbs and spices–including cinnamon, cloves, lemonbalm, marjoram, oregano, and peppermint–are so rich in antioxidants that just a small pinch can go a long way.

  5. Trans fat, saturated fat, and cholesterol: Tolerable upper intake of zero Trans fat, saturated fat, and cholesterol: Tolerable upper intake of zero December 23, 2011

    The intake of trans fats which come mostly from junk food and animal products, saturated fat mostly from dairy products and chicken, and cholesterol coming mostly from eggs and chicken should be as low as possible.

  1. Total recall Total recall November 17, 2011

    Salmonella, the leading cause of food-poisoning related death, can survive most common egg cooking methods including scrambled, over-easy, and sunny-side-up. Cross-contamination onto fingers, utensils, or kitchen surfaces may pose an additional threat.

  2. New Dietary Guidelines for Americans New Dietary Guidelines for Americans November 4, 2011

    Following the recommendations of the 2010 Dietary Guidelines Advisory Committee to “shift food intake patterns to a more plant-based diet,” the latest USDA guidelines include a vegan adaptation.

  3. Dietary guidelines: it’s all Greek to the USDA Dietary guidelines: it’s all Greek to the USDA October 31, 2011

    Unlike the United States, where the agriculture department is the lead agency on formulating dietary recommendations, other countries such as Greece rely on their health department. What do their dietary guidelines look like?

  4. Dietary guidelines: from dairies to berries Dietary guidelines: from dairies to berries October 28, 2011

    The success story in Finland shows that science-based dietary guidelines can save millions of lives.

  5. Dietary guidelines: the first 25 years Dietary guidelines: the first 25 years October 27, 2011

    How have the Dietary Guidelines for Americans evolved over the years since they were first issued in 1980?