What’s in My Thanksgiving Food? The Good, the Bad and the Yummy

Football, family and — most important — feasting. It is almost Thanksgiving! In the United States, we have transformed quite a bit as a population since the original 1621 harvest meal; however, we seem to be moving back to our roots of consuming all-natural and healthier foods. Over the years, people have gained an increasing interest in obtaining nutrition knowledge. Fear of foodborne pathogens has also increased as outbreaks occur such as that of Shiga toxin-producing Escherichia coli in chain restaurants like Chipotle5 and multi-state outbreaks of Listeriosis in popular foods like Blue Bell Ice Cream.6 Concerns can be heightened about health and nutrition during the holiday season, as cooks are tasked with creating deliciously satisfying, impressively natural and sometimes completely organic dishes. Anything vegan, that is full of antioxidants or gluten free is becoming a trend and processed foods have fallen out of favor. So, what is in some of these foods we consume on Thanksgiving? Can they be chocked full of antioxida