11/27/2025
If participants in America’s first Thanksgiving meal could time travel, they wouldn’t recognize what they’d find on our tables today. 🦃🥧
“Over time, we’ve shifted away from fresh foods with a short shelf life and longer prep time to ultra-processed foods high in sodium, fat and refined carbohydrates,” said physician-scientist Dr. Hal Scofield. “Our portion sizes have grown, too.”
🌽 Read more: https://omrf.org/2025/11/23/the-evolution-of-the-thanksgiving-meal-and-how-it-reflects-health-trends/