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Food & Recipes

News and Features Related to Health & Cooking

  1. Timing Is Everything When Eating Fruits, Vegetables

    By Robert Preidt HealthDay Reporter THURSDAY, June 20 (HealthDay News) -- Fruits and vegetables in grocery stores are still alive and know what time of day it is, researchers report. The findings suggest that the way produce is stored and eaten could have an impact on its nutritional value and healt

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  2. Rethinking Bottled Water

    Over the past decade, bottled water has become an ever-present part of American life. You’ll find bottles of Dasani, Poland Spring, Evian, or Aquafina at the gym, in the checkout line at the grocery store, in the office. Sales of bottled water nearly doubled between 1997 and 2007, reaching about $11

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  3. Vegetarians May Live Longer

    By Denise Mann HealthDay Reporter MONDAY, June 3 (HealthDay News) -- Vegetarians may live longer than meat-lovers, new research suggests. Scientists in California analyzed the diets of 73,300 Seventh Day Adventists, and found that vegetarians were less likely to die from any cause or from cause-spec

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  4. Typical Restaurant Meal Loaded With Fats, Calories

    By Steven Reinberg HealthDay Reporter MONDAY, May 13 (HealthDay News) -- The next time you sit down at your favorite local eatery, ponder this: Two new studies find that the average restaurant meal provides diners with most of the calories, fats and salt they require for the entire day. The authors

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  5. Anatomy of a Cherry

    It may taste sinfully decadent, but this ruby-red fruit is low in calories (one cup has just 90) and packed with nutrition. Cherries have two kinds of antioxidants, quercetin and anthocyanin, which help provide the deep color. Fiber and vitamin C add to this fruit's sweet goodness. Putting more frui

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  6. Hungry Shoppers Buy High-Calorie Foods

    By Steven Reinberg HealthDay Reporter MONDAY, May 6 (HealthDay News) -- People who grocery shop when hungry tend to load up their carts with higher-calorie foods and more of them, a new study suggests. Not only does that affect the meal they will be eating at home that night, but their meals through

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  7. WHO Study Identifies Riskiest Meats

    Ground beef and chicken cause more foodborne illness-related hospitalizations than other meats, according to a new study. Chicken nuggets, ham and sausage pose the lowest risk, according to Center for Science in the Public Interest researchers who examined more than 33,000 cases of foodborne illness

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  8. Number of U.S. Food-borne Illness Cases Stalled

    By Robert Preidt HealthDay Reporter THURSDAY, April 18 (HealthDay News) -- Progress in reducing foodborne illness in the United States seems to have stalled, health officials reported Thursday. "Every year, we estimate that about 48 million of us -- that would be one in six people in the United Stat

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  9. Health Highlights: April 17, 2013

    Antibiotic-resistant bacteria are present in a significant amount of raw meat sold in the United States, according to a Food and Drug Administration report. Tests conducted by the agency found antibiotic-resistant bacteria in 81 percent of raw ground turkey, 69 percent of pork chops, 55 percent of g

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  10. La. Company Expands Meat Recall

    A recall of meat products due to possible bacterial contamination has been expanded by a Louisiana-based meat packing company, the U.S. Department of Agriculture says. The recall by the Manda Packing Company now includes 468,000 pounds of roast beef, ham, turkey breast, tasso pork, ham shanks, hog h

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