Free Republic

Ask someone who investigates foodborne illness for a living what they won't put on their plate, and the list is shorter—and stranger—than you'd expect. It's not that these experts live in fear. Most will tell you that all food carries some risk, and the real skill is deciding which risks are worth taking. Frank Yiannas, the U.S. Food and Drug Administration’s former deputy commissioner for food policy and response, says he doesn't think of foods as simply "good" or "bad." Instead, "I approach everything with what I would say is a quantitative risk assessment," he says. "I'm calculated." Still, after...

The spry supercentenarian was born on November 29, 1899, making her the only person whose life has touched three centuries. In a 2015 interview with the New York Times, Morano shared that she attributes her long life to eating three raw eggs a day — she has since gone down to two eggs a day — since she was in her teens (a doctor recommended it for anemia...)

The U.S. Department of Agriculture has issued an order that millions of Americans will likely find impossible to carry out: stop eating raw cookie dough. “Avoid raw or partially cooked eggs or foods containing raw eggs, such as cookie dough,” USDA advised in an email over the weekend. cookie1 Carrying out that simple 15-word recommendation would radically change millions of lives, from families who routinely bake cookies and invite the kids to scoop batter out of the bowl, to people who scarf down pre-packaged cookie dough, to everyone who eats cookie dough found in ice cream. Simply put, it’s not...