Posted by Brigham and Women's Hospital June 19, 2014
Before celebrating Great Outdoors Month during June, read health and safety tips from our experts so you and your family can enjoy yourselves safely.
Eating Fresh Fruits and Vegetables Safely
According to the Centers for Disease Control and Prevention, one in six people suffer foodborne illnesses each year. If you’re planning a picnic, follow our tips to prepare and pack your food, especially fruits and vegetables, to avoid foodborne illness.
A Healthy Summer Outdoors
Most of us will endure many bug bites and stings, and an occasional overdose of the sun, during the summer and fall. Dr. Donald B. Levy, Medical Director of the Osher Center for Integrative Medicine at Brigham and Women’s Hospital, offers some tips on using sunscreen and insect repellent properly.
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Posted by Brigham and Women's Hospital June 12, 2014
Today’s post was adapted from the Brigham and Women’s Health-e-Weight online resource, which provides health and nutrition information, including articles, calculators, and recipes.
Wash fruits and vegetables under running water just before eating, cutting, or cooking.
Summer’s fresh produce offers many healthy food choices; however, eating fruits and vegetables can put you at risk for a foodborne illness. The Centers for Disease Control and Prevention estimates that one in six people suffer a foodborne illness each year. Produce is one of the most common sources of foodborne illness.
Fresh foods, such as leafy greens, can lead to foodborne infections because they grow close to the ground, are not cooked before consumption, and are not acidic like citrus.
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