In the past, eggnog was made with raw eggs, which can carry poisonous salmonella bacteria. Now, only pasteurized eggs are used in the holiday drink from the grocery store. The eggs have been heated to at least 160 degrees to kill dangerous bugs. So eggnog from the carton is totally safe. Just beware of homemade batches--pass it up if the recipe calls for raw eggs, suggests Carla Wolper, clinical nutritionist at the Center for Women's Health, Columbia Presbyterian Eastside, New York. Pass, too, if it's spiked with rum!
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|Title Annotation:||Fact Or Fiction?|
|Article Type:||Brief Article|
|Date:||Dec 1, 2004|
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