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Tips from a science journalist who loves produce:
1. Blanching reduces risk (this is a cooking technique where you boil a vegetable in salted water + then immediately transfer to an ice bath to retain color + crunch.)
2. Eating fruit with thick peels reduces risk (grapefruits, bananas, oranges.)
3. Cooking vegetables then using in a salad: beets, carrots, broccoli, asparagus, cauliflower, Brussels sprouts
4. Vinegar / salting / freezing doesn’t get rid of these pathogens btw!
Hope this helps
NewsWire@NewsWire_US
Diarrhea Outbreak Surges Past 3,000 Cases in Michigan and Ohio
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