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About: Sue Grossbauer, RD

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

9 Egg Safety Tips for Spring Celebrations

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.)


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Happy, Healthy “Plate” for National Nutrition Month®

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 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 safe

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Stomach Flu or Foodborne Illness?

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
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Celebrating Food Safety Month: 7 Egg Safety Resources

September is Food Safety Month, and the Safest Choice™ Pasteurized Eggs team is on board to share a countdown of our favorite egg safety resources:

7 – Egg Myths

Are eggs safe to use if you just wash them first? Are brown eggs safer than white? Myths about egg safety can lead to unsafe habits—and foodborne illness. Check out our list of common egg myths, and find authoritative answers to egg safety on the SafeEggs website.

6 – Egg Safety and Healthy Eating with Diabetes

A person with diabetes can face a heightened risk of foodborne illness. (You can find out who’s at risk of foodborne illness on our food safety blog.) Discover how egg safety and egg nutrition can be part of a healthy meal plan in the free

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Eating Raw Eggs: Look for the Word “Pasteurized” on your Egg Carton

The idea of eating raw eggs has captivated people for decades. The Web is still replete with video clips of Rocky drinking raw eggs—a legend in its own rite.

Eating raw eggs for body-building

From Rocky to Bernarr Mcfadden to Charles Atlas to Arnold Schwarznegger, eating raw eggs has been the mantra of choice for body-builders. In fact, reports Willis Plummer on, “Body builders and athletes have been eating raw eggs for at least the last one hundred years.” points out, “Eggs, whether raw or cooked, are extremely high in digestible protein. They also are high in B vitamins, which can help with cellular repair and improve energy levels, as well as phosphorus and choline.”


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