Memorial Day is on its way and in light of new CDC guidance, celebrations will likely commence this May 31st. Often gatherings of family and friends are centered around a grill. Cookouts are usually an easy meal for bariatric patients to work around as they are often centered around proteins.
One in six Americans gets sick from eating contaminated food each year, according to the CDC. There are more than 250 food-borne illnesses that can be caused by bacteria, viruses, and parasites (including E. Coli, Salmonella, Norovirus, Campylobacter, and Staphylococcus aureus). Common symptoms include nausea, vomiting, stomach cramps, and diarrhea.
Chicken is often a staple in a high protein, low carbohydrate diet such as the post bariatric surgery diet followed by gastric sleeve, gastric bypass, and lap band patients follow. Chicken provides high quality protein, can be low in fat and calories, is inexpensive, and is very versatile.
Recent environmental and political events have highlighted the need for sustainable foods. Producing foods, fibers, and other plant and animal products using farming and production techniques that protect the environment, public health, and animal welfare has become a hot button issue for many Americans. We see the label bandied about a lot regarding fish, grains, and produce, but there is also a lot of concern regarding the sustainable production of meat.
Foodborne illness isn’t something everyone thinks about when making food choices. But, if you’ve ever experienced food poisoning you know it’s nothing to laugh at. Getting sick from eating food, especially food you may consider healthy, can and does happen