Three news reports recently caught my eye because they each raise concerns about the safety of many of the foods we eat.  As a Nutritionist, I am usually asked how a food might affect conditions such as diabetes or high cholesterol.  But I wonder how many individuals stop to think about the production, processing or storage of our food, and the long-term impact those things may have on our health.  Perhaps it’s time to make some changes in our diets now,

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