About: Sue Grossbauer, RD
Sue is a Registered Dietitian with an accomplished career that includes previous positions such as Director of Communications at Dietary Managers Association, Contributing Editor at Foodservice Director magazine and Director of Training & Development at Mercy Hospital and Medical Center, Chicago. Currently she is the President of The Grossbauer Group, an integrated marketing firm located in the greater Chicago area.
Recent Posts by Sue Grossbauer, RD
How do you promote personal health and reduce your risk of chronic illnesses? One answer is to follow the Office of Disease Prevention and Health Promotion’s 2015-2020 Dietary Guidelines for Americans. The Guidelines present advice for nutrition, alcohol consumption, physical activity, and food safety—as defined by current science.Raw eggs? Use pasteurized eggs
As for food safety, the updated Dietary Guidelines for Americans recommend using pasteurized eggs for any recipe that calls for raw eggs, saying, “Always use pasteurized eggs or egg products when preparing foods that are made with raw eggs (e.g., eggnog, smoothies and other drinks, hollandaise sauce, ice cream, and uncooked cookie dough).”
Many people don’t know this, but most eggs in cartons are not pasteurized. Davidson’s Safest Choice™ Pasteurized Eggs eliminate the risk of Salmonella through an all-natural series of warm waterRead More >
Do holiday baking, eggnog-making, casseroles, entrees, and festive desserts leave you with an odd number of egg yolks or egg whites? Good news! You can store your yolks or whites and put them to use in other recipes. Yolks should be stored in an airtight container, refrigerated, and used within two days. Raw egg whites will keep a little longer than yolks in the fridge, and up to a year in the freezer. It is not recommended to freeze egg yolks.
Here are some ideas for using extra egg yolks or extra egg whites.Using extra egg yolks
Try the Safest Choice™ homemade aioli recipe, which uses 1 egg + 2 egg yolks for every batch. Aioli teams up perfectly with leftover sliced meats from your holiday roasts to make easyRead More >
Written on 04/29/14 at 6:04 pm
Tags: food safety
Eggs have special meaning to many people at springtime. In a variety of beliefs, eggs may represent rebirth, health, happiness, the circle of life, or many other hopeful sentiments, reports The York Daily Record. Eggs are one of the most celebrated springtime foods. Here’s a round-up of top egg safety tips to keep you and yours safe in your spring food festivities:
1 – “Always wash hands with warm water and soap for 20 seconds before and after food handling.” That’s a tip from the Partnership for Food Safety Education that applies to all food preparation, every day.
2 – If you are dying eggs to eat later, remember to use food-grade dye. (Some dye can seep into the eggs.)
3Read More >
Written on 03/20/14 at 7:12 pm
Tags: Health & Wellness
March is National Nutrition Month®, and the Academy of Nutrition and Dietetics encourages all of us to enjoy the taste of eating right. One way to do that is to choose healthful fruits and veggies as half of your plate, according to the USDA choosemyplate.gov website.
It’s time to try new foods! There’s nothing like fresh color and unique shapes to complement the egg dishes on your plate.
Here are some to try! And check out these accompanying recipe links featuring Safest Choice™ Pasteurized Eggs:
- Baked Eggs with Kale, Mushrooms, and Tomato
- How to Make an Omelet
- How to Make Soft Scrambled Eggs
- Safe Caesar Salad
- Sunshine Berry Smoothies
What are your favorite fruit-and-veggie complements for safeRead More >
Stomach flu…again? The grip of nausea, vomiting, diarrhea, fever, aches, and an all-over crummy feeling is an unwelcome event for anyone.
But what many people commonly call “stomach flu” may in fact be foodborne illness. Orange County Environmental Health officials explain why it’s so easy for us to mistake foodborne illness for a stomach flu: “Many of the symptoms are similar. Depending on the bacteria or virus causing the illness, symptoms can include one or more of the following: nausea, abdominal pain, vomiting, diarrhea, gastroenteritis, fever, headache or fatigue.” That explains why…Foodborne illness is vastly underreported.
Experts are certain we’re missing the boat on nailing foodborne illness. According to the CDC:
- For every reported case of Salmonellosis (foodborne illness caused by