Healthy Food Prep

An important part of ensuring a happy, healthy holiday is food preperation. Many raw animal foods contain contaminants that are easily spread from one food source to the next. The following tips from the USDA will help to prevent food poisoning and keep your family and guests healthy.
Clean - Wash hands, surfaces and utensils often to avoid spreading bacteria when preparing food. Hand washing is one of the best ways to prevent the spread of foodborne illness.
Separate - Use different cutting boards for raw meat, poultry, seafood, and veggies. When you prepare The Holiday dinner, keep the raw meat fish and poultry away from vegetables and side dishes that won't be cooked.
Cook - You can't tell it's done by how it looks! Use a food thermometer. Every part of the holiday turkey should reach a minimum internal temperature of 165°F.
Chill - Keep the fridge at 40°F degrees or below to keep bacteria from growing. Pumpkin pie should always be refrigerated and leftovers should be refrigerated within two hours.

Thought for the Week: "In the whole domain of healing, the sick habit is the most difficult disease to cure."-----J.H. Tilden, MD

Chiropractic Tip of the Week: "Spinal Subluxations are capable of provoking multiple, adverse functional changes, not only in their immediate vicinity, but, by way of nervous influences, in remote tissues and organs of the body."-----C.W. Weiant, Medicine and Chiropractic 1958