Food Borne Pathogen

3 foods to avoid during pregnancy for a healthy baby

2011-12-24T21:33:00.000-08:00

I know that heard it before-not drink, smoke and you can't sit in a bath warm while pregnant. These rules are a good place to start, but there's another pregnancy healthier-these are just a few restrictions. There are some certain foods to avoid during pregnancy is if you want to improve the chances of a healthy baby.

Cooked meat or milk- it doesn't matter if you have a taste of sushi, steak tartare or oysters, it's time to stop eating them. With modern techniques, chances are you will not include any food parasites, harmful bacteria or food borne pathogens, but the risks are not good.

Something simple like listeria, raw milk can be found, leading to abortion, even if it has a significant impact on you when you are pregnant. Fish parasites, though many have frozen most sushi fish that kill pathogens, you have a guarantee.

Farmed fish that contain high levels of mercury- these are two very specific subsets of the fish in General. To find out what fish contain high levels of mercury, you can check online. Farmed fish should be avoided because of different reasons.

Mercury is harmful to the development of the brain, is the largest fish found in the top of the food chain. Some species of shark, halibut roughy, the King of tuna, Orange are the worst offenders. There are many species that are not in the category "dangerous" for each, but they are still not recommended, especially for pregnant women.

One way to limit the risk is minimized, and even seafood restaurants that line the border. There are plenty of fish-safe makes it easier for those because they do provide other benefits. Studies indicate that women who eat 12 ounces of fish or more every week seems to actually have children smarter-fish is only good for you.

There are several reasons to avoid farmed fish also. First, they do not contain the same amounts of these healthy fats heart which make seafood restaurants is recommended. Second, they are highlighted in the very restricted when the contents of the bcoaa is high and gentleness are elevated. Finally, in terms of the environment, they are a nightmare.

Sugar laden foods, carbohydrates-simple is it dangerous? Not technically. However, they are really not very good for you. Diabetes pregnancy causes numerous health problems for mom and baby. MOM, gestational can cause type 2 diabetes later in pregnancy increases, but at the risk of early delivery-veil.

Baby, it is a larger such which a newborn baby and infants can be additional complications after giving birth. These include low blood sugar until the baby is less sugar, better insulin response, respiratory distress, if delivered early jaundice, increased risk of type 2 diabetes later in life.

A real problem with loading with food that is inevitably to sacrifice other nutritional foods, the better for you and your baby. If you fill up on white bread, biscuits and chocolate, it is likely that you should not eat enough protein, Greens, whole. There is only so you can eat in a day, after all.

Another aspect of the problem is that if you receive any eating nutrients needed, as well as simple carbohydrates that are not required, you are probably too. About to catch up with you when you deliver a baby, has everything to lose excess weight.

Know what foods to avoid during pregnancy is only half the equation; Verify that you can also learn what to eat in order to ensure a healthy pregnancy, healthy baby.

A game component of Pet

2011-12-17T10:33:00.000-08:00

About 25 years ago I began formulating pet foods at a time when the entire pet food industry seemed quagmire and focused on such things as protein and fat percentages without any real regard for ingredients. Since boot leather and soap could make a pet food with the "ideal" percentages, it was clear that analytical percentages do not end the story about pet food value. I was convinced then, as I am now, that a food can be no better than the ingredients of which it is composed. Since this ingredient idea has caught on in the pet food industry, it has taken on a commercial life that distorts and perverts the meaning of the underlying philosophy of food quality and proper feeding practices. Is health reducible to which ingredients a commercial product does or does not have? As contradictory as it may seem to what I have just said, no it is not. Here's why.

AAFCO Approval

The official Publication of the American Association of Feed Control Officials (AAFCO) gives wide latitude for ingredients that can be used in animal foods. As I have pointed out in my book, The Truth About Pet Foods, approved ingredients can include

dehydrated garbage

undried processed animal waste products

polyethylene roughage replacement (plastic)

hydrolyzed poultry feathers

hydrolyzed hair

hydrolyzed leather meal

poultry hatchery by-product

meat meal tankage

peanut hulls

ground almond shells

(Association of American Feed Control Officials, 1998 Official Publication)

Simultaneously, this same regulatory agency prohibits the use of many proven beneficial natural ingredients that one can find readily available for human consumption such as bee pollen, glucosamine, L-carnitine, spirulina and many other nutraceuticals. It would be easy to conclude that reason does not rule when it comes to what officially can or cannot be used in pet foods.

From the regulators standpoint, they operate from the simplistic nutritional idea that the value of food has to do with percentages and that there is no special merit to any particular ingredient. They deny the tens of thousands of scientific research articles proving that the kind of ingredient and its quality can make all the difference in terms of health. They also are silent about the damaging effect of food processing and the impact of time, light, heat, oxygen and packaging on nutritional and health value.

The 100% Complete Myth

Consumers are increasingly becoming alert to the value of more natural foods. Everyone intuitively knows that the closer the diet is to real, fresh, wholesome foods, the better the chance that good health will result. Unfortunately, people do not apply this same common sense to pet foods. Instead they purchase "100% complete" processed foods, perhaps even going the extra mile and selecting "super premium" or "natural" brands, thinking they are doing the best that can be done. They surrender their mind to a commercial ploy (100% completeness) and do to their pets what they would never do to themselves or their family eat the same packaged product at every meal, day in and day out. No processed food can be "100% complete" because there is not a person on the planet who has 100% knowledge of nutrition. The claim on its face is absurd. Understanding this simple principle is more important than any pet food formulation regardless of the merits of its ingredients. Everything that follows will begin with that premise, i.e., no food should be fed exclusively on a continuous basis no matter what the claims of completeness or ingredient quality.

Genetics Is The Key

Pets need the food they are biologically adapted to. It's a matter of context. Just as a fish needs to be in water to stay healthy, a pet needs its natural food milieu to be healthy. All creatures must stay true to their design. What could be more obvious or simple For a carnivore the correct genetic match is prey, carrion and incidental fresh plant material, and even some fur and feathers, as well as the occasional surprise of unmentionables found in decaying matter. It's not a pretty picture to think that "FiFi" with her pink bow and polished toenails would stoop to such fare, but that is precisely the food she is designed to eat. Since that is her design, matching food to that design (minus the more disgusting and unnecessary elements) is also the key to her health.

The Disease Price

We may prefer to feed a packaged, sterile, steam- cleaned, dried, farinaceous chunk cleverly shaped like a pork chop, but let's not kid ourselves, that is not the food a pet is designed for regardless of the claims about ingredients on the label making one think it is five-star restaurant fare. Pets may tolerate such food for a time, but in the end nature calls to account. The price to be paid is lost health in the form of susceptibility to infections, dental disease, premature aging, obesity, heart and organ disease, diabetes, cancer, arthritis and other cruel and painful chronic degenerative diseases. Because our pets are not out in the rigors of nature where they would quickly succumb to such conditions and end their misery, they languish in our protected homes and under veterinary care that does not usually cure but merely treats symptoms and extends the time of suffering. That suffering begins with the way in which we are feeding our pets, not the ingredients in a supposed 100% complete pet food.

The Perfect Food

What is the solution? It is simple and something I have been preaching for the past 25 years. Return pets to their environmental roots. They need - daily - interesting activity, fresh air, clean water, romps in nature, lots of love, and food as close to the form they would find in the wild as possible. Fresh, whole natural foods fit for a carnivore and fed in variety are as good as it can get. Anything less than that is a compromise. Compromise the least if health is the goal. (Same principle applies to you and your family.) To get a packaged food as close as possible to that goal requires the right starting philosophy of feeding (described above) and the expertise to design and manufacture such foods.

Enter The Profiteers

Elements of these principles (often distorted or misunderstood) have been taken up by an endless line of pet food entrepreneurs. The low fat craze led to low fat pet foods. The high fiber craze led to high fiber pet foods. The "no corn, wheat or soy" craze led to no corn, wheat or soy pet foods. The "omega- 3" craze led to pet foods with fish oil. The “variety” craze led to pet foods supposedly offering variety. The "four food groups" craze led to all four bundled into a package. The "raw" craze has led to raw frozen pet foods. The list is endless and the race for pet owner dollars is at a fever pitch.

One can only feel sympathy for a concerned pet owner as they stroll along the huge array of pet food options in pet food aisles. Unfortunately, armed with only sound bites and lore they may have heard from a friend, breeder, veterinarian or on a commercial, they make choices that not only do not serve the health of their pet but may directly contribute to weakened immunity and disease.

The first thing consumers should keep in mind is the ideal diet for pets as described above. No packaged product regardless of its wild claims is ever going to equal that. The next best thing is to home prepare fresh meals. (Contact Wysong for recipes and instruction.) If that is not always possible, then products should be selected that are as close to the ideal as possible. (More suggestions below.)

Raw Frozen Pet Food Dangers

At first glance, considering the perfect feeding model I have described - raw, natural, whole - the best food may seem to be one of the raw frozen pet foods now clamoring to capture the "raw" craze. I'm sorry to say that some of these purveyors even use my books and literature to convince pet owners that their frozen products are on track. They take bits and pieces of good information and distort it into something that pretty much misses the point and misleads consumers. Also, these exotic frozen mixtures of ingredients of unknown origin, manufacturing and freezing conditions are most certainly not economical nor the best choice. They may, because of the water content and raw state, be outright dangerous.

Human Grade

Then there are claims about "USDA approved" ingredients, "human grade" ingredients and ingredients purchased right out of the meat counter at the grocery store. Again, at first glance - and superficiality is what marketers like to deal with it may seem that such foods would have merit over others. But such labels only create a perception of quality. People would not consider the food pets are designed for in the wild - whole, raw prey and carrion "human grade" or "USDA approved." Because something is not "human grade" does not mean it is not healthy or nutritious. For example, chicken viscera is not "human grade" but carries more nutritional value than a clean white chicken breast. Americans think that chicken feet would not be fit for human consumption but many far eastern countries relish them. On the other hand, "human grade" beef steaks fed to pets could cause serious nutritional imbalances and disease if fed exclusively. Pet foods that create the superficial perception of quality (USDA, human grade, etc.) with the intent of getting pet owners to feed a particular food exclusively is not what health is about.

Pet Nutrition Is Serious Health Science

Pet nutrition is not about marketing and who can make the most money quickly. Unfortunately an aspiring pet food mogul off the street can go to any number of private label manufacturers and have a new brand made. These manufacturers have many stock formulas that can be slightly modified to match the current market trend. Voilà! A new pet food wonder brand is created.

Pet foods are about pet nutrition, and nutrition is a serious health matter. There is an implied ethic in going to market with products that can so seriously impact health. But the ethic is by and large absent in the pet food industry. Starting with the 100% claim and on to all the fad driven brands that glut the shelves, health is not being served. Nobody other than our organization is teaching people the principles I am discussing here. Instead, companies headed by people with no real technical, nutritional, food processing or health skills put themselves out to the public as serious about health because that is what the public wants to hear and what sells. Never mind whether producers really understand or can implement healthy principles. The façade sells and selling is the game. Ingredients are important, true, but not less important than the expertise and principles of the producer who is choosing them, preparing, storing, processing and packaging them. Consumers place a lot of trust that nondescript processed nuggets are what consumers are being led to believe they are. Many a slip can occur between the cup and the lip. There are many slips that can occur between the cup of commercial claims and what ends up in the lips of the pet food bowl.

Consumer Blame

The consumer is not without guilt in this unfortunate - steady diet of processed pet food approach to pet feeding. They want everything easy and inexpensive. They don't want to learn or have to expend too much effort, and they want something simple to base decisions on like: "corn, wheat and soy are evil," or "USDA approved," or "human grade" or "organic is good." They also want something for nothing and think they can get it in a pet food. People want prime choice meats, organic and fresh foods all wrapped up tidy in an easy open, easy pour package, hopefully for 50 cents a pound. They may even pay $1 or a little more if the producer can convince them about how spectacular their product is or how much cancer their pet will get if they choose another brand.

Are By-Products Evil

In the processing of human foods there are thousands of tons of by-products that cannot be readily sold to humans. Does that make them useless or even inferior No. Such by-products could include trimmings, viscera, organs, bones, gristle and anything else that humans do not desire. Should these perfectly nutritious items be buried in a landfill As I mentioned above, while Earth's resources continue to decline and people starve around the globe, should we feed our pets only "human grade" foods and let perfectly edible and sometimes even more nutritious by products go to waste How is that conscionable or justifiable for either the consumer or the producer

Road Kill and Euthanized Pets

This shift to "human grade" for pet foods is partly due to a variety of myths that have gotten much stronger legs than they deserve. Lore has spread in the marketplace that road kill and euthanized pets are used in pet foods. I have never seen the proof for this outrageous claim and after twenty years surveying ingredient suppliers I have never found a supplier of such. However, fantastic myths easily get life and the more fantastic they are the more life they have. It's the intellectually lazy way and what lies at the root of so much misery. Sloppy superficial thinking is what leads to racism, sexism, religious persecution and wars. People would like to think the world is sharply divided into right-wrong, good evil, black white. Marketers capitalize on this by trying to create such sharp distinctions for consumers to easily grab on to: human grade good all others evil organic right all others wrong rice white corn and wheat black. Such simplistic and naïve distinctions are quick and simple for advertisers and salespeople to use to sway public opinion. But nobody stepping back and using common sense would ever think that something as complex as health could ever come from what is or is not in a processed bag of food. Reality is not black or white; it is in shades of gray. Grayness requires some knowledge, judgment and discernment before making choices. It's a little more work but is what we all must do if the world is ever to be a better place and people and pet health are to improve.

What To Do

How do concerned pet owners wanting to cut through all the marketing clutter negotiate a path It is very simple if the basic principles I have discussed above are kept in mind. Here are tips on how to implement an intelligent health and feeding philosophy:

1. Learn how to feed fresh food. Alternate these with honest processed foods fed in variety, and complement these foods with well- designed supplements.

How To Apologize To Your Pet
http://www.wysong.net/PDFs/apology_pamphlet.pdf

Don't get all particular and paranoid about balancing nutrients and ingredient do's and don'ts. Rotate, vary, mix it up and fast once in a while. Trust in nature, not some marketing hype. (Use the same principles for yourself and your family if you want optimal health as well.)

2. If you must have human grade or organic foods for your pet, go buy the real thing at the grocery meat counter. Take it home, cut it up and feed it raw. Freeze the remainder into small meal portions and use them for subsequent meals. Don't turn your brain off and go buy "organic" or "human grade" pet foods that for their cost could only contain hints of the real thing. Pet food manufacturers may be clever at marketing, but they are not magicians. One thing is certain; they do not buy ingredients and then sell them to you for less than what they buy them for.

3. Use appropriately designed supplements such as Call Of The Wild and Wild Things to balance raw meals and help make them safe if you are not skilled at such meal preparation.

4. The best raw, processed food alternative to fresh foods from the grocer is non-thermally processed dry foods not raw frozen ones. (See Wysong Archetype.) Use this food for alternate meals and as top dressing to heat processed foods.

5. Check the credentials of the person making the decisions in the company whose products you buy. Don't go to a plumber for brain surgery and don't expect serious healthy products from business people.

6. Steer away from brands that are pushing any particular hot buttons such as "natural," "no by products," exotic ingredients (quail eggs, watermelon, persimmons, etc.), organic, omega-3, rice and the like. Although these features may bring some merit to a food (if they are put in at other than "pinch" levels), they are not an end in themselves and if the packaged food is fed exclusively can cause more harm than good.

7. Steer away from brands that fear monger. For example, there is the no corn or wheat scam "buy our brand; it has no corn or wheat." (Just saying a product has "no" something is enough to scare the non-thinking public to the brand that doesn't have the boogeyman ingredient. Profiteers know this and play it to the hilt in the pet food industry.) The truth is, grains are put in dried nugget foods because they contain the starch necessary for the extrusion process. Starch is pretty much starch regardless of whether it comes from corn, wheat, rice, potatoes, millet or whatever. Grains also help decrease the cost of pet foods. They contribute some nutrition but in a properly formulated meat based pet food the majority of the nutritional value comes from the meat. It is true that animals may develop allergy to corn or wheat but that can happen with rice or any other grain or ingredient as well. Problems are prevented by varying the diet. That is why Wysong has developed the range of formulations it has and puts them in small portion packs so the foods can be rotated. Of all the Wysong formulations, the ones with corn are chosen on almost a 5:1 ratio over all others and are the diets we receive the thousands of raves about, even in those pets supposedly allergic to corn

[Wysong Testimonials]

http://www.wysong.net/testimonials.shtml

This is not to tout the merit of corn, or any grain in pet food for that matter. They are sort of a necessary evil in dried extruded foods and any of them can bring some benefit if rotated in the diet.

8. Do not feed any product exclusively. Variety is the spice of nutrition and the road to good health.

9. Features to look for in a packaged product would be those that bring the product close to the raw whole fresh natural standard described above: active enzymes, probiotics cultures, natural preservation and protection against food-borne pathogens, proper packaging, intelligent formulation and balance, micronutrient dense, freshly produced, fresh ingredients - and the expertise to do all of this, not just say so on a package or brochure. (Some brands trying to get on the raw food bandwagon make outright false claims about "cold" processing.)

10. The company should be able to intelligently explain what they are doing in terms of processing, packaging, product preservation and prevention of food borne pathogens. It is one thing to simply put a certain ingredient into a food, quite another to protect it until it is consumed. For example, Wysong owns its own manufacturing facilities in order to go beyond industry standard techniques. Special portion pack, light and oxygen barrier bags, modified atmosphere flush and natural ingredients to prevent oxidation and food- borne pathogens are part of all Wysong products. (See technical monographs on Packaging, Antioxidants and Wyscin.)

11. Most important, learn. Support a company that helps you learn the truth and teaches you how to be at least somewhat independent of commercial products. Demand that producers provide proof for their claims in the form of good logic, evidence and science. Try to discern the company's true motives, your pocketbook or your pet's health. Learn how to go beyond The Pet Food Ingredient Game.

Wysong R. L. (1993). Rationale for Animal Nutrition. Midland, MI: Inquiry Press.

Wysong, R. L. (2002, June 19). Why Modern Medicine is The Greatest Threat to Health. The Wysong e-Health letter. Wysong Institute, Midland, MI.

The Wysong e-Health letter
http://www.wysong.net/health/hl_884.shtml

Wysong, R. L. (2002). The Truth About Pet Foods. Midland, MI: Inquiry Press.

Wysong, R. L. (2004). Nutrition is a Serious Health Matter: The serious responsibility of manufacturing and selling. Midland, MI: Inquiry Press.

Wysong, R. L. (2004). The Thinking Person’s Master Key to Health (60 Minute CD Discussion) Wysong Institute, Midland, MI.

Wysong, R. L. (2005). Comparing Pet Foods Based Upon What Matters: The First Study of its Kind in the Pet Food Industry. Midland, MI: Inquiry Press.

Wysong, R. L. & Savant, V. (2005). The Case AGAINST Raw Frozen Pet Foods. Midland, MI: Inquiry Press.

For further reading, or for more information about, Dr Wysong and the Wysong Corporation please visit http://www.wysong.net or write to wysong@wysong.net. For resources on healthier foods for people including snacks, and breakfast cereals please visit http://www.cerealwysong.com.

Against Pet foods frozen

2011-12-10T11:33:00.000-08:00

For some 25 years I have alerted the public to the dangers of exclusively feeding heat processed foods. Companion animal feeding has progressed actually digressed from table scraps and real foods the family could spare to today’s “100 % complete” processed foods in primarily kibble form, with some canned and semi moist also available. The foods appear to be scientific and improved, but they’re far worse for the animals. Not only is nutrient value diminished by heat, but a spectrum of toxins is created. Additionally, the singular feeding of processed food has led to the spurious “100% complete and balanced” claim that is both logically and scientifically flawed.

Entrepreneurs have seized upon this information to create a spate of raw frozen (RF) foods to capture a market niche and to fill the demand from consumers wanting a raw alternative to standard heat processed canned, semi-moist and dried pet foods. This market trend, as with most others, may begin with some truth (raw food is the best food) but gets distorted, if not perverted, once economic opportunity enters the picture. This paper will examine the rationale of these products, their economics and dangers. A more intelligent and healthy alternative will be proposed.

Dangers

1. Weakened Pets And Highly Virulent Organisms A raw state and the presence of moisture in food provide the perfect environment for the growth of pathogenic organisms. Although prey foods in the wild often putrefy and are teeming with microorganisms, carnivores in the wild are immunologically adapted to these organisms and even benefit from the probiotic effects of some. On the other hand, domestic pets eating sterilized heat processed foods are immunologically compromised and are threatened by mutated and highly virulent pathogenic strains created by modern circumstances and antibiotic resistance. Freezing at appropriate temperatures puts pathogens in a state of arrest but does not eliminate them. Although all foods contain some pathogens, unless they are sterilized (requiring high heat or other measures that greatly diminish the nutritional value and create toxins), it is the load of these pathogens that must be of concern to consumers. RF foods are a potential reservoir and vector of large numbers of pathogens.

2. Producers With Only Kitchen Technology – Because of the minimal technology required to produce a RF pet food, essentially anyone regardless of credentials or expertise can bring a product to market. All one needs to do is grind and mix ingredients in a kitchen, package and put in a freezer. There are no controls over the conditions in the kitchen, the quality of the ingredients or the method of freezing. All these factors can dramatically influence the nutritional value and pathogenic and toxic content of the food. But being in a frozen state hides these potential dangers and therefore poses a threat to both pets and the humans who handle the foods. John Doe can make a food under unknown conditions and with unknown ingredients, label, package, freeze and deliver to consumers or stores without one single control monitoring or impeding the process. Regulators may eventually examine the label if they happen to see it in a store (they will never see it if shipped directly to consumers) and object to some terminology or the like; but, all John needs to do is change the label and all will be well. The product could contain every manner of ingredient, be laced with virulent pathogens, and receive the aegis of regulators … and into the market it goes.

3. Raw Frozen Foods Are Not “100% Complete” – Many RF foods make (or imply) the same spurious 100% complete claim as heat processed foods and thus carry with them the same health dangers. Feeding any food exclusively, let alone a nondescript packaged food containing who-knows-what from who-knows what manufacturing environment, is a bad choice if health and safety are of concern. (See The Truth About Pet Foods by Dr. Wysong).

4. Problems Are Ignored By Producers – RF food pathogens include not only bacteria, but fungi, viruses and parasites. Toxins include those from molds (mycotoxins), bacteria and those created by oxidation. In our study of RF products in the stream of commerce, not one producer addressed these concerns with any technological know-how that we could discern, and most did not even acknowledge the problems potentially lurking in their foods.

5. Freezing Masks Inedibles – Raw meat and organ tissue continues to use ATP (source of energy) until it is exhausted and the tissue enters a state of rigor. Endogenous enzymatic activity within the tissue continues to digest the muscle tissue (proteolysis), softening it until it becomes tender and develops the typical palatable taste. This process is retarded by cold. The freezing of properly aged meat presents few problems, however, any residual ATP present in the tissue during freezing will contract the muscle upon thawing resulting in a more unpalatable product. Mixed RF foods would hide this problem.

6. Free Radical Problems Masked – Essential fatty acids and other health enhancing lipids are critical in the diet. Once foods are ground, mixed, exposed to air, light and pro-oxidants such as heme iron and other metals found in plant and animal tissue, the contained lipids are oxidized to chain reaction producing free-radicals, causing rancidity and oxidant toxins. Freezing at appropriately low temperatures slows this process but does not stop it. The temperature in conventional freezers used for RF foods is not insurance against such oxidation. Because the frozen state masks olfactory detection of rancidity, foods that would be otherwise rejected end up being consumed. The free-radical pathology potential can then work its chronic degenerative disease and immune weakening effects.

7. Freezer Burn Indicates A More Serious Problem – Air reaching the meat surface is the cause for the freezer burns that result in the typical grayish-brown leathery spots. Frozen water on the surface or just beneath it sublimates (from solid state directly to vapor) into the air, causing moisture to be lost from the meat over time resulting in discoloration and a dry, leathery texture. Proper packaging helps maintain quality and prevent freezer burn, however most packaging is permeable to air. The prevalence of freezer burn in RF products speaks to the fact that the product is being oxidized and with that creating free radical toxins to lay the seeds for various degenerative diseases.

8. Display Packaging Causes Free Radicals – Light, as well as air, can promote free radical production. Retail display packaging that is clear or light permeable permits light to catalyze the free radical (disease promoting) process.

9. Frozen Products Are Not Inert To Degradation – In frozen storage there is deterioration in organoleptic quality meat texture, fat turning granular and crumbly, and discoloration. Microbial enzymes also remain active, especially lipases that break down fats increasing their susceptibility to oxidation.

10. Frozen Foods Can Lead To Acidemia – Tissue degradation and oxidation under high heat freezing (above 29° F), which occurs along the supply chain with most RF products, also leads to acidification. Increasing acid consumption can contribute to acidemia that lies at the base of virtually every chronic degenerative disease plaguing modern pets. (See reference below.)

11. Temperature And Time Are Critical – Ice nucleation, as opposed to ice crystallization, is the primary vector in producing a stable, tasty, frozen product. Freezing is a technically complex process based on the optimum combination of temperature and time, amongst other factors. In the wrong processor’s hands, slips in proper freezing care can lead to a microbiologically unstable product or a sensory inferior one. Rapid freezing leads to nucleation, thereby preventing undesirable large ice crystals from forming throughout the product. With rapid freezing the molecules don’t have time to form positions in the characteristic six sided snowflake, so nucleation overrides crystallization. On the other hand, slow freezing (the usual RF situation) creates large ice crystals, which on thawing causes cellular damage to the meat. This in turn causes meat to “drip” lose juiciness and form a perfect liquid medium for bacterial growth.

12. The High Risk In Thawing – Thawing is another critical phase in the freezing process as it involves a change from crystal ice to melted water, which upon reabsorption results in microbial reactivation. Pathogenic bacteria inherently contaminate raw meat, fish, and poultry and will begin to multiply again when the temperature reaches just 29.3º F – which is below freezing! Thus a product that may appear subjectively frozen could be a veritable incubator of pathogens. When consumers attempt to thaw RF foods, dangers dramatically increase. The surface temperature rises long before the interior is sufficiently thawed to serve. For example, it takes about 15 hours for the middle of a 22-pound turkey to get to 32º F. In the interim the surface temperature rises to 53º F. In this amount of time there would be about 4 multiplications
of spoilage bacteria as well as non-detectable multiplications of pathogens. The FDA Model Food Code (1999) recommends that food be thawed in the refrigerator or in flowing water. Thawing RF food in the refrigerator can be inefficient and time consuming, in addition to occupying refrigeration space required for other food items. Most of all, this lengthy procedure can lead to the risk of cross-contamination when the drip from the raw meat comes in contact with ready-to-eat food stored in the refrigerator. In the alternative, consumers usually put the RF food out at room temperature, creating the perfect circumstance for pathogen proliferation.

13. Undetected Freeze-Thaw Cycles – The transit time of RF food from the processor (or John Doe’s kitchen) to the distributor, to the stores and eventually to the consumer is very critical. Although freezer delivery trucks might putatively maintain stable product temperatures, lack of thermocouples fitted in the truck to show temperature readings, and/or inadequate TTIs (time-temperature indicators) can lead to microbiologically infested products without any visible spoilage signs. If the refrigeration in any part of the supply chain fails temporarily and then goes back to frozen (freeze thaw freeze), the consumer would never know of this abuse and danger.

14. Supply Chain Time Dangers – Time is the enemy of nutrition and safety. The longer the time between the farmer’s field and the belly, the greater the potential problems. RF foods create the illusion that time is not a factor. Because the frozen state masks toxins and odors, the consumer can be given the impression of value and freshness when, in fact, they may be getting age and toxicity.

15. Microwave Thawing Dangers – If RF foods are thawed in the microwave as a matter of convenience, the value of the food is greatly compromised. Microwaves can virtually boil the liquid phase within cells and electromagnetically alter important food components rendering them not only useless nutritionally, but toxic as well.

16. Mycotoxins Go Undetected – RF foods, particularly those that are a mix of cooked grains (which of course negates the claim for “rawness”) and vegetables, can contain mycotoxins. None of the producers surveyed addressed this problem.

17. Frozen Product Mixtures Make No Health Sense – In an attempt to cover every conceivable base and not miss any opportunity for profit, many RF producers mix every manner of ingredient. For example, watermelon, grains, persimmons, liver, lamb, etc. Not only would creatures in the wild never eat such a mixed gruel at one sitting, such combinations in the fresh state can cause serious digestive stress. Many of the exotic RF ingredients do not keep well in the fresh frozen state (for example, freeze watermelon alone and see what happens, let alone combining it with meat). Also, the combination of fruit sugars with proteins can potentially create toxins such as glycation end products, acrylamides (particularly in those “RF” foods containing cooked carbohydrates) and reaction products of proteins with plant tannins, phenols and flavonoids. Producers “throwing the book” at RF formulations in desperate attempts to capture
market share make evident their motives and their scientific, health and technical naiveté.

18. Parasites Are Ignored – A wide range of parasites can be found within RF foods. Although there is technology in terms of freezing and natural ingredients that can be used to thwart this problem, none of the producers examined employed any of it that we could detect.

Packaging

The best packaging for any food, particularly RF foods, is light- and oxygen-barrier and modified atmosphere flushed. In the absence of this, oxidation proceeds rendering the lipids toxic. None of the producers surveyed employed these technologies that we could detect. Even if they did, the other problems and dangers listed above would remain.

Environmental

We live in an age of pollution and energy diminishment. RF foods require a tremendous amount of refrigeration and equipment all along the supply path. Freezing is energy inefficient and consumes valuable energy resources. Since RF foods are 70% water (at least) there are huge resources wasted in freezing and transporting the tons of this food-contained water through the supply chain. Along with all the equipment, trucking, freezing and frozen water handling inefficiency comes the pollution that parallels such industry.

Quality

In order to make their foods anywhere near affordable, RF producers must search the ingredient market for items that can carry the name of real food but may in fact be only a hollow shell of the real thing. Inferior meat and organ ingredients, heat processed grains and vegetable riffraff (for example “broccoli” on a label may really be broccoli stems like eating a branch from an apple tree rather than the apple) are used because they are of low cost. That is not to say the marketing brochures and labels do not make it appear as though the brand is not a true gourmet meal. If one reviews the various labels it becomes clear that the race is on to see who can put the fanciest and most exotic ingredients on labels as if that is the road to pet health. (It is not.) In a brief ingredient survey this is what we found:

Every manner of “pureed” vegetable

Organic beef, rabbit, chicken, turkey, goat, lamb, duck, pork

Organic honey

Organic papaya, persimmons, blueberries, oranges, apples, pears

Organic yogurt

Organic alfalfa, millet, quinoa and barley sprouts

Wheat grass

Nettles

Bok choy

Cultured kefir

Cod liver oil

Capsicum

Watermelon

The reader is challenged to go to the store and total up the cost of such ingredients. Some of the organic ingredients can cost over $15 per pound. But the RF diets containing them can retail for as little as $2-4 per pound. Take away margins for distributors and retail stores and the producer is selling them wholesale for close to a dollar per pound. Now on top of the cost of ingredients is the production, advertising, packaging, freezing and in some cases a sales force making six figures. Something most certainly does not add up. The only thing that can be missing is true ingredient quality. But how can the label say these expensive ingredients are in the food? All the producer needs to do is put in pinches of the expensive ingredients just to say they are there.

The only economic hope for a RF producer is to create the perception of “value added.” They simply could not put the costly ingredients in the food to any degree and make a profit for themselves and all the middlemen up and down the chain. The price they would have to charge would be ridiculous. In effect, in order to be successful, producers must become accomplished at propaganda, not health and nutrition.

Consumers interested in cutting through to the truth do themselves and their pets a service by going to the grocery store with a list of the ingredients ostensibly in a RF diet. Although some RF diets in the lower price range appear to not be attempting to mislead, consumers should do the math comparing the exotic ingredients in
RF pet foods to the prices for the real thing in the store and decide for themselves whether either value or honesty resides in RF products.

Economics

Consumers are under the mistaken assumption that a nondescript package mix of ingredients with an officious label and from a producer posing as a nutritional authority (none of the producers we examined had people at the helm with expertise or credentials) would be the best choice. Little do they realize that they could avoid essentially all of the caveats listed above by simply going to the grocer and buying fresh meats and produce. Pets do not require every nutrient in existence at every meal, as is the impression given by the 100% complete RF producers, and for that matter the rest of the pet food industry. Why would people choose to pay a producer to mix inferior ingredients, package them, label them, freeze them, transport them, advertise them and pay the margin for the producer, the distributor, sales force and the retailer when they can avoid all that cost and put their money into real quality fresh foods? Some people are so convinced that RF manufacturers perform some sort of magic that they will pay to have such foods put in special insulated containers packed with dry ice and overnight delivered! This is particularly ridiculous when one considers that no real convenience and certainly no health or nutritional value is added in the process. The consumer still has to go to the store and buy something.

At the grocer a person can buy fresh, raw, untainted meats and produce appropriate for pet carnivores at less than $1 per pound. Slightly out-of-date meats, sale items, trimmings or other still excellent products that cannot be put in the meat case can be even less. True, if you are to purchase the ingredients listed above in perfect human grade organic form (as many RF producers boast) the cost could be far greater. But at least you would know what you are getting. RF foods can cost as much as $7 per pound with an average of about $3-4 per pound (not including shipping to the customer’s door) and most of that cost is going into freezing, transportation and profits through a whole chain of participants. Here is a case where a consumer gets to pay more (a whole lot more) and get less (a whole lot less). Isn’t marketing a wonderful thing?

A Better Alternative

Fresh foods fed in variety are without question the perfect form of nutrition. Appropriately designed supplements to help reduce the risk of food-borne pathogens and oxidation, and to help balance high meat meals and provide a spectrum of vegetable based nutrients and nutraceuticals can also be of great benefit. Anything less than this is a compromise. The next best alternative is packaged dried raw foods that have incorporated in them food technology to impede pathogens, parasites and oxidation. The low water activity of these products is a great inhibitor of pathogens and the low level of moisture make storage and shipping efficient and environmentally friendly. Good quality table scraps and properly designed dried extruded and canned foods can be mixed into the diet rotation with benefit as well.

Consumers must learn the principles of fresh foods fed in variety and to trust in nature. Every pet owner desires the best for a beloved pet, and is correct in thinking food is an essential element in achieving that goal. But it is incorrect to believe that another person can do more for their pet’s health than they can do themselves. All that is required is a little understanding and use of common sense.

[ NOTE: To that end, the Wysong Institute makes available a free e-Health Letter, a free one hour CD entitled, The Thinking Person’s Master Key To Health,healthy product alternatives designed intelligently with health as the number one objective, and books and recipes for anyone wanting to take control of their own and their family’s and pet’s health. See http://www.wysonginstitute.org

References:

Cano-Muñoz, G. (1991). Manual on meat cold store operation and management. FAO Animal Production And Health Paper 92. Food and Agriculture Organization of The United Nations, Rome.

FDA Food Code (1999). U.S. Public Health Service, U.S. Dept. of Health and Human Services. Pub. No. PB99-115925. Washington, D.C. 20250

Food Safety and Inspection Service (2004). FOCUS ON: Freezing. U.S. Dept. of Agriculture. Washington, D.C. 20250

Klose, A.A., Lineweaver, H., and Palmer, H.H. (1968). Thawing turkeys at ambient air temperature. Food Tech. 22:1310-1314.

Muldrew, K. and McGann, L.E. (1999). Cryobiology - A Short Course. http://www.ucalgary.ca/~kmuldrew/cryo_course/cryo_chap13_1.html

Snyder, O. P. (1999). Thawing At Ambient Temperature On The Counter. Hospitality Institute of Technology and Management, St. Paul, MN.

Wysong, R. L. (2004). Nutrition is a Serious Health Matter: The serious responsibility of manufacturing and selling. Wysong Institute, Midland, MI.

Wysong, R. L. (1990). Lipid Nutrition: Understanding Fats and Oils in Health and Disease. Midland, MI: Inquiry Press.

Wysong R. L. (1993). Rationale for Animal Nutrition. Midland, MI: Inquiry Press.

Wysong, R. L. (2000-2005). Wysong e-Health Letter. Wysong Institute, Midland, MI. For subscriptions: http://www.wysong.net/subscribehl.shtml, and archived at http://www.wysong.net/archivesehl.shtml

Wysong, R. L. (2002). The Truth About Pet Foods. Midland, MI: Inquiry Press.

Wysong, R. L. (2003, January 14). What to do to reverse and prevent acidemia. The Wysong e-Health Letter. http://www.wysong.net/health/post_101_011403.shtml Wysong Institute, Midland, MI.

Wysong, R. L. (2004). The Thinking Person’s Master Key to Health (60 Minute CD Discussion). Wysong Institute, Midland, MI.

Best food

2011-12-03T12:33:00.000-08:00

Everyone eats so everyone has an opinion about food. But if health is the objective, mere opinion doesn't count nor does fad or majority rule.

Most people think the average cooked diet based upon official food pyramids is just fine. Some eat predominantly fast food. Others advocate veganism (eating only plant foods), or lacto-ova vegetarianism (plants plus milk and eggs). There are also proponents of special foods such as fresh juices, soybean products and macrobiotic cooked grains and rice.

Everyone can make arguments on behalf of their beliefs. They can cite examples of people who have escaped disease and lived long. Some argue morality and ethics, such as those who say sentient animal life should not be sacrificed for food. Others set their eating practices by the standards of holy writ that eschew certain forms of foods and sanctify others. Others just eat what tastes good and that's logic enough for them.

Eating beliefs seem to take on an almost religious character. People feel guarded and pretty zealous about food and don't like others meddling. But since health is intimately linked to what we take into our mouths, thinking, honest reflection and willingness to change are in order.

It is easy to be deceived because wrong food choices may not manifest their full impact until late in life. Nutrition can even pass through genetically to affect later generations. In this regard, food ideas are also like religion in that hundreds of different sects can each claim to have the truth. But none of them needs to fear disproof since adjudication will not occur until everyone is dead and gone to the afterlife.

The body is extremely adaptable and will attempt to survive on whatever it is given. If the food is incorrect there is usually no immediate harm. But the body will eventually be stressed beyond its ability to adapt, resulting in disease, degeneration and loss of vitality. Unfortunately, such consequences are so far removed in time from the eating regimen that caused them that few understand the relationship.

So be careful before subscribing to bold claims about what is or is not good to eat. The true test of any health idea lies too far out into the future. Our best hope then is to be well grounded philosophically before we slide our legs under the dinner table.

How do we develop a healthy eating philosophy and sort through all of the competing eating ideas I am going to explain here a very simple principle that is so reasonable you need not even look for proofs. Follow along with me and see if you don't agree.

Consider the following three premises:

1. Just like a tree is genetically adapted to absorb certain nutrients from soil, and a lion is genetically adapted to thrive on prey, and a deer is genetically adapted to browse on vegetation, so too, are humans genetically adapted to certain kinds of food.

2. The majority of foods we are presently exposed to are a product of the Agricultural Industrial Revolution and occupy a small part of the genetic history of humans. (Refer back to the 276 mile time line in which only a few inches represent industrial type eating practices.)

3. The natural, genetically adapted to food for humans must predate them. In other words, how could humans exist before the food they needed to survive existed We were completely developed biologically prior to agriculture and any method of food processing. That means whatever diet archetypal humans ate was the perfect diet because that was the diet responsible for the existence and development of the incredibly complex human organism. That diet was the milieu, the environmental nutritional womb, if you will, from which we sprung.

If you consider these three premises, the logical conclusion derived from them is that the best food for humans is that food which they would be able to eat as is, as it is found in nature.

Our tissues were designed to be bathed in food nutrients derived from natural living foods, not with dyes, preservatives, synthetics, nutritiously barren starches and refined sugars and oils. Make no mistake; if we are not eating according to this principle, our bodies are in constant deficiency, imbalance and toxin exposure. The result of generations ignoring this principle is an epidemic of obesity, chronic degenerative diseases and the exhaustion of our digestive processes.

A feature of all natural food is that it is raw - alive if you will. This is consistent with the Law of Biogenesis that says life can only come from preexisting life. Life begets life. In spite of scientists' dreams to the contrary, we have never observed life springing from non-life, nor have we ever even been able to create life from non-life in a laboratory. If we eat living foods, we enhance our own life. If we eat dead, devitalized foods we become devitalized and dead. Granted, this will not happen all at once, but as the adaptive reserves are exhausted we become just like the dead food we eat.

So a fundamental feature of our natural diet was that it was raw. Yes, even the meats, organs, eggs and insects raw. Remember, we're far back in time, even before the use of fire (much less the microwave, stove, oven, grill, deep fryer or extruder). Studies of the diets of past cultures and today's still-primitive societies reveals that they ate exactly as their genes and the environment dictated.

We were not suddenly dropped from outer space onto Earth with fry pans, matches and rotisseries. We began on the forest floor, not in a line to a fast food counter. We had only our natural bodies in a natural world, exactly like every other creature. Every other organism on Earth eats raw foods exactly like they are found in nature. Do you think nature doesn't notice our decision to change all that

Would tofu qualify No, because tofu is found nowhere in nature. Would oatmeal porridge qualify No, because oatmeal porridge is found nowhere in nature. Would hamburgers, French fries, pop, breakfast cereals, granola, canned foods, candy, sports drinks, muscle building powders, vitamins and minerals, mashed potatoes, carrot cake, croissants, bagels, Jolly Ranchers, Ding Dongs, Cocoa Krispies, Good Plentys or Fig Newtons qualify No. None of these are found as such in nature.

For those of you who are by now panicking (if not gagging) at the thought of eating raw foods, yes, there is danger of food borne pathogens. But if you are careful and clean, the danger is far less than the danger of a lifetime eating devitalized processed foods. Raw natural foods must be safe or our ancestors would have not survived and we would not exist

It is a choice. When faced with a choice, why not opt for the wisdom of nature Is it not strange we are the only creatures on the planet to cook our foods Is it a wonder, given this, that we succumb with every imaginable chronic degenerative disease virtually unknown in creatures eating the raw natural diet

Simply think of yourself placed in nature in the total absence of modern technology. Ask yourself the question, what would I eat and what could I eat You could eat and digest fruits, nuts, insects, a few plants, honey, worms, grubs, eggs, milk and animal flesh. These are about the only food substances in nature humans are capable of digesting without technological (including fire) intervention. These are, in fact, the very foods that are the mainstay of nomadic primitive societies. Only when these foods become scarce do unpalatable, inedible foods such as most grains and vegetables become cooked and processed to change their palatability, neutralize toxins and increase digestibility.

So that is where we have been. But does this have anything to do with us here today in the 21st century microwave age It has everything to do with us because it is this expansive historical context that served as the womb that shaped and defined us. It is this natural wild setting that occupies the vast majority of our history and predominates our genetics. It is the incubator within which life on planet Earth has developed.

What would have been the predominant food in the wild Likely prey. Envision yourself placed back in time in that setting with a family to feed. You would be looking for the most calorie- and nutrient-dense foods you could find. That would not be a few wheat seeds, some grass or a root. You would let the herbivores do all the grazing and digestion with their specialized stomachs that are capable of converting essentially any plant material into edible protein and fat. Then you would eat them. I don't like that either, but that is the way it is.

Pretty simple isn't it We should eat what nature provides that we can digest. Yet this is not explained in nutrition textbooks, and PhD nutritionists graduate without even grasping it. It cuts through all the theory, belief, and guesswork. It matches our natural bodies with our natural food.

Our immersion in modern cookery and food processing has misled us. Foods such as granola, tofu, cauliflower and lettuce, which are marketed as the ultimate health foods, are in fact not natural human foods at all. These products either do not exist in nature, are so scarce as to never possibly be a sustaining food, or in their raw precooked form are unpalatable and even toxic.

For example, raw soybeans contain a variety of chemicals that can stunt growth and interfere with the body's digestive enzymes. Eat enough of them and you'll die. Modern grain products are a result of agriculture and in their raw form are unpalatable, indigestible and also toxic. In nature one would never find enough kernels of rice, wheat or barley to even make up a meal, even if they were edible in their raw form. (Sprouted seeds and grains are an exception to this since they are digestible, raw and nutritious.)

Who, if they were really, really hungry and options were available would eat raw broccoli, cauliflower or lettuce These foods are only now made palatable by cooking or doctoring with manufactured dressings.

Now this creates somewhat of a dilemma. Knowing what our natural diet is and consuming it are two different things. We are so acclimated to the modern diet that the notion of eating raw meat, for example, is nauseating to most. Nevertheless, as evidenced by primitive (but nutritionally advanced) peoples, raw meat and organs can be eaten with great nutritional benefit to humans, and they are totally digestible and nontoxic. Some cultures even bury raw meats and let them rot (ferment) and then consume them with gusto. These societies are robustly healthy until modern foods encroach. Then, like a dirty bathtub ring, modern degenerative diseases decimate those people at the periphery in contact with modern foods.

It would be very difficult today to achieve the ideal raw, natural diet. But if the basic principle is kept in mind it helps remind us of our origins and points us to the appropriate, genetically adapted-to foods.

This does not mean no processed or cooked foods should be eaten. It simply means that consistently doing so will stress the body's genetic capabilities and will ultimately result in less than optimal health.

Look around the grocery store (usually the outside aisles) and consider what it is that could be eaten in its natural state. Increase the proportion of those foods. Processed foods should be chosen that compromise natural principles the least and are as close to nature as possible. They should be whole foods, packaged carefully to protect nutrient value and be free of synthetics, refined oils and sugars.

For example, whole milk yogurt that has not been homogenized or pasteurized is ideal. The same thing pasteurized would be next best. The same thing pasteurized and homogenized next. Worst would be non-fat, pasteurized, homogenized, artificially flavored and sugared yogurt (which is, of course, what the majority eat because it tastes most like what they are used to - candy).

Eat the best foods you can find in variety and moderation and you will be doing the best that can be done.

There, you have in a nutshell what has taken me decades of research, study and thinking to discover. It is simple and obvious, but that is the way of all great truths.

Can you handle food

2011-11-30T13:33:00.000-08:00

It's not just drinking and food were all the rage. If you do not eat raw food, you would have with the audience IN and you were out of the loop through the healthy. There are several bars and food but quite a lot of fashion for good and dead.

A lot of my patients ask me about the health benefits of eating food cooked I agree there are some foods that benefit goes raw, I have a question, and I don't recommend without cooking. In case you were wondering about if it is better to eat all your food is prepared, here are some advantages and disadvantages you may want to consider.

What's so great about food cooked?

Initially, food is anything not already heated above 118 degrees. It is reported by the temperature of cooked food lovers who destroy the natural enzymes the above view, make it harder for your body to digest them. It is true, the body needs enzymes specific to digest your food. As we get older these enzymes, do not do the work of digestion also may leave us macirot missing a lot of nutrients in our food.

Currently, there are some great, high in vitamins, minerals, fiber diet recommended for food which are all the things which you need to have a healthy diet. They include food such as vegetables, fruits, legumes, cereals and juices, as well as in monounsaturated fat from olive, avocado, coconut, nuts. As you can see, is mostly a vegetarian nutrition, raw diet, but people who practiced exclusively to say that there are many advantages such as:

Lower cholesterol.
Lower blood sugar levels bdirktorion.
Download blood pressure (consuming sodium reduced).
May prevent stomach cancer, oral (cooked food, grilled the suspect).
High fiber, helps maintain blood sugar levels and good health of the large intestine.
Boosts the immune system of the Glycoside levels higher in the food.
Planning of wheat, milk, sugar, alcohol and salt on the table can help certain allergies and information body works itself.
Clear skin.
Weight loss, a long time.

What is not so great about the raw food diet

Live a live food diet, in its purest, is primarily vegetarian nutrition. I become concerned mhsorim vitamin deficiencies, especially in the usual bdiatot B12. This deficiency can cause anemia, and the conditions of the nervous system, as well as neurological disorders of dementia and issues of recognition. The best sources of B12 are red meat, chicken, fish, wheat germ.

Moreover, no heating food in the last degree food took 118 allows anti-disease-factors remain unchanged, can cause serious illness. Take for example the eggs. Many patients my brag about how they put in a blender with the juice of raw egg, etc., and drink it all down. Cringe and then tell them that they are lucky they dodged a bullet salmonella is transmitted through but it may not always like the eggs can be carriers of the bacteria.

Depending on how strict you into food, you may also include some fish (sushi, etc.), red meat, and milk (pasteurized, non-homogenized only). Add meat and fish is better nutritional standpoint, but from the perspective of food borne pathogens may be a number of serious problems. Fish and meat may contain bacteria such as salmonella is transmitted by and others. If ever, have already suffered an event is moved with a salmonella food poisoning, will not want to go there again. They also may contain viruses, and parasites. Pasteurized non dairy also Mycobacterium bovis can cause tuberculosis lung type. In short, these foods can cause some serious unwanted subject yourself.

And if mhsorim vitamin and food borne pathogens are not sufficient to scare you away from food
Diet, some foods that are not included in its ylas, many of which can be toxic.
Below is a brief list of these foods:

Large beans sprouts contain a chemical called phytohemaglutinin, which can be toxic.
Alfalfa sprouts contain canavanine.
Grain is used to contain amygdalin, which is-cyanide as raw.
Green buckwheat poisonous if raw. They cause photosensivity.
Raw Parsnips contain furanocoumarin, can be toxic.

In addition, time may be a raw diet by choosing not to. Since it mostly food of all, it takes a lot of time buying and preparation, as is the ultimate freshness is important.

Convenience you may otherwise negative, as it becomes difficult to eat. Also getting used to it may be difficult for people to eat meat, sugar, salt, alcohol all their lives to go to a raw diet.

Is there a way to eat healthy foods?

The answer to this question depends on who you ask, especially. But many raw food enthusiasts even say that the ideal diet raw is raw, and 75% to 25% cooked, if I'm going to go to the "raw" this is how I would do it as well.

Twenty-five percent of the raw diet may be cooked meat, fish or eggs, but adding a good digestive enzyme to help digest protein, especially if you're after age 40.
75% of the other may consist of raw vegetables steamed just enough to soften them and bring out their flavor. Raw nuts and fruit are always greater with both hands in a natural and recommended a few packets of vitamin and fiber rich food these every day.
As always, drink half your body weight in clean water, filtered on to clear toxins from the body.

This is what I share who ask about health benefits of food. There are a lot of positive elements are involved, such as eating all veggies, fruits, nuts, and away from sugar, alcohol and processed. These are the changes in health that anyone can combine their diet if it is completely cooked or not. To avoid serious illness, however, to sushi, steak tartare, but if you really can indicate where they came from, who handled them.

Critical food safety problems on the road going abroad

2011-11-26T14:33:00.000-08:00

When traveling abroad, food safety is important for those who have only limited, a provider of food to eat, especially in countries where food safety rules are lax or missing entirely. Instructions on food safety are not in as good as well coordinated industrialized world, and consequently the food quality issues, as well as tourists put people at risk. Missing resources to initiate a systematic approach to food safety issues, are underdeveloped countries where food borne diseases lead to a high level of mortality and infectious diseases. Before travelling to countries with a reputation having food safety problems, there are some things you should know before starting the tourism campaign.

If you plan to eat fruits or vegetables when visiting the country's underdeveloped, make sure to peel and discard the skin of the food, since washing does not always eliminate external food pathogens cause food poisoning. Bacteria can hide themselves in the outer layer of the food, folds, lnkrot, tiny hole of the skins of fruits and vegetables. Moreover, since the use of pesticides remains controlled in certain countries, washing, removing the skins to lend additional protection for after eating food contaminated with pesticides. You can eat eggs only if they are since well cooked, outbreaks of salmonella is a trans-chicken egg from the ovaries have been reported. Further, consider all dairy product with suspicion, as they tend to spoil more quickly than other foods.

When buying meat, sliced fresh or care boards instead of ground meat that the hunks with machines that might not already be sanitized. Make sure to cook the meat to kill bacteria that may be babshr, since food-borne pathogens are very sensitive to extreme temperatures. Improperly cooked food is one of the reasons that lead people to be infected with the disease through food. Also, avoid eating food with flies buzzing around it, since the flies are known to be carriers of human and animal diseases over 65, such as cholera, e. coli and dysentery.

Visitors to the underdeveloped countries are often taught by travel agents to take care of water to drink, and recommend especially to all the drinking water boiling before you need it. However, bottled water, soft drinks bottles or cans, hot drinks like coffee or tea, beer usually are considered the safest to drink beverages. However, if it is impossible to boil drinking water, adding chlorine bleach or iodine will make water safe enough to drink. Note that while the heat destroys the bacteria, ice does not actually save the bacteria alive until they are moved to another host. So if a proposed ice blocks, it would be best to refuse them because you do not if the water is freezing ice cubes was de-contaminated.

Be taken of food safety practice in certain countries does not mean that a traveler will be free of bacteria becomes food, but strictly preventive measures will help prevent the risk of a disease that may require hospitalization.

E Coli food pollution

2011-11-19T15:33:00.000-08:00

Middle America is made up of more growth-friendly farmers produce healthy small farm. Recently, science, agriculture to marry in order to create a genetic hybrid currently insidiously dangerous food that we eat. Estrogen injected into the chickens grow faster and thick. There are differentials in the genetic engineering of our food. Chemicals we inject into our livestock remains their system until the moment we digest it, and so ytrchz dangerous levels of hormones. Our food is not safe as we thought.

Any given day, you can watch the news about another food recall; Food that one way or another by e. coli. Why, just today in fact, the recall of 14,000 kg of meat by West Missouri beef due to e. coli option of pollutants. E. coli is the most common cause of food poisoning in the United States. Children are more prone to suffer serious while adults recover faster. E. coli also known to cause these diseases:

Severe stomach pains and softness Nausea Vomiting Diarrhea Hemolytic uremic syndrome aka kidney failure, especially children and elderly people. Usually leads to death.

The case has not been vabikorot was Kevin Kowalcyk; The two year old who died after eating contaminated Hamburger with e. coli, approved. What is e. coli exactly? It is found in the stomach bacterium of some mammals. This is how he finds his way into the food we eat. Therefore, it is e. coli is often considered food borne pathogen. We are entitled to know what our food and that is what we put into our bodies. But unfortunately, food companies when they make decisions from what we eat and our health, harmful or not. If you have suffered a brain death or illness due to committing negligent actions of someone else, contact your personal injury lawyers in Pennsylvania Lowenthal & Abrams, p. C for tips on how to continue legal action and options may take a day, call 610-667-7511.

Food and diseases-see what to eat or drink

2011-11-12T16:33:00.000-08:00

Food poisoning. We all know the symptoms of something that we were not careful or not. Some tips that we know that they are tested and experienced. For example you may already have told to get away and be careful about potato salad buffets at restaurants or any of the resorts include hotel. Similarly you may have already allow travelling abroad from the u.s. and our modern municipal water systems and sanitation do not drink the water, down to be careful of your ice cubes of alcoholic beverages, ice cubes made from water without treatment. Still what is food poisoning, basic run food mill took disease, diseases

Food borne illness, as well as food and diseases affect a large number of patients to be home to a local restaurant or away from a home on vacation. This can happen bdiinrs, this can happen in restaurants and stylish, this can happen on. Sometimes it's their own fault of the restaurant or food or caterer. Sometimes it is really the fault of no one. Food poisoning can occur in the cleanest clubs and methods of food, with the best systems for no reason at all. The true story is told of the smaller Winnipeg, Manitoba local restaurant attacked, some bacteria crawling with lettuce.

Health inspectors do their work on the treatment of reports that were affected with serious patrons have checked out the disease. It turned out in force, not a lack of cleanliness or food handling procedures was in any way, or form what so ever. Yet the word went out of it which affected patrons who ate at this establishment. This was done to a local restaurant business to a trickle. Food inspectors still held no one blame in any way. It happened all their payment is the restaurant under who were following the procedures and regulations to clean standards of Bristol.

The next day, the picture of this restaurant food inspectors, together with explanatory story appeared on the first page of a local newspaper. And tons of former patrons of the restaurant, even non-patrons appeared in scores of the week for this virtual oblivion, endangered species. It was a case of standing room only line up alone from people who support the restaurateurs.

Still the story of food poisoning in food poisonings is not always good and positive one. Many people who suffer from food poisoning, do not understand what they are with. They are simply "flu" is or "stomach flu". At one time or another most of us would probably food borne illness. You may not know what it was or give the flu and its symptoms. While it is true these symptoms of food by food poisonings disease may be mild, just disappears within a few hours or several days. (The description of a typical hour classic flu 72 comes to mind). Still in other cases of food borne illnesses can lead to hospitalization, and even be fatal especially bacairim, elderly and those with serious diseases in the first place.

What brings us to our summary of food borne illness, disease, compromising apparent food poisonings Watch what you eat, especially when traveling. If you look there is no flu-monitor your symptoms. If you are sick with an illness or a serious then note that more specific. If your symptoms continue not to fade immediately seek medical care.

Food poisoning can be fatal-dehydration

2011-11-05T17:33:00.000-07:00

Food poisoning has any kind of disease caused by Amos I, if the cause is the food itself or a toxin contained in food or going agent. The good news is that the body is very vigilant, in most cases of food borne illness that responds quickly and drastically to get rid of toxins. The bad news is its main methods for doing this are diarrhea and vomiting. These work well, but they can be quite unpleasant. Both diarrhea and vomiting tend to drive plenty of fluids, raise the risk of dehydration.

Dehydration occurs when your body loses fluids faster than you can replace them. When you are in the midst of a food poisoning, you may be unable to drink fluids replacement, or even if you drink it, you may not be able to save them. Dehydration is a serious medical condition. Undermines a significant loss of body fluids in your ability to regulate its own internal temperature, keep the volume enough blood. If the volume of blood is reduced, the body is unable to carry food and oxygen to all tissues.

If dehydration is not treated immediately, it can lead to drops of blood, and madness and loss of consciousness,.

Here are some of the symptoms of mild to moderate dehydration:

Dry mouth, and feeling sticky mouth
Lack of tears
Output of urine
Urine is dark yellow
In children, irritability, sleepiness, decreased activity
Headache
Lightheadedness or dizziness,

If you or a loved one suffers an attack of food poisoning, you can see all of these symptoms, you should be wary of dehydration. You must provide liquids, especially water, to replace the fluids lost. Also you do have a medical certificate to assess the condition of the person.

Young children, because of their small size, small, could lose a fraction of their capacity for critical fluids quickly. They need to monitor very closely all episode of vomiting or diarrhea. The elderly, and anyone with a medical condition are also more complications of dehydration. Each person in each category, if you suspect you should immediately contact the clinic to dehydration.

If you or a loved one suffers from a serious injury from dehydration, believe that the food poisoning led to the drying, the litigation against those responsible for food poisoning. As soon as you can, you should consult a lawyer experienced in food poisoning claims, evaluation of your case.

Food poisoning symptoms and causes

2011-10-29T18:33:00.000-07:00

Often, you can hear people being by food poisoning. This type of infection can be mild disease or may even cause death. Food poisoning, such as the title suggests, the eating or drinking food. And there are about 250 cases of known pathogens can be food. Center for disease control estimates that eighty percent of a single unknown pathogens cause food borne illness.

If you suffered from food borne illness may be responsible for the collapse of the restaurant this disease. Generally, restaurants did not prepare enough food for So if you have been affected by food poisoning may be grounds for a claim personal injury.

Causes

It is estimated that in the United States, seventy-two million illnesses are caused by food poisoning. These symptoms are common signs of food borne illness:

Nausea Vomiting Diarrhea Dehydration Stools Fever Chills

These are just some of the general symptoms that most people experience. Some symptoms can be very difficult and include high fever, or abdominal pain. If all these symptoms even longer-staying two days for medical treatment.

As mentioned earlier, usually comes from food poisoning, and preparing food and poor sanitary conditions. For example, chefs or waiters who do not wash their hands frequently while working can transmit infections that contaminate the food they serve. Also the storage of food at wrong can cause bacteria to food.

Save yourself

If you have already attended by food poisoning on yourself at home is a good choice. If you want to get better faster, try to rest up, drink plenty of fluids, clear and not eat solid food yet. Also, it is recommended that you avoid anything is too salty too, something alcoholic. First, there are foods that you try to eat at should be simple and easy. These foods will be good after fighting off with newspaper of food borne illness:

Wheat Bread Potatoes Rice Crackers Lean meat

Food safety tips that can do at home to minimize the risk of food poisoning

2011-10-22T07:33:00.000-07:00

Food preparation safety

Refrigerate

Always refrigerate perishable food in two hours.

Refrigerate within one hour when the temperature is above 90F.

The House, instead of meat, poultry, and seafood in the refrigerator right away.

Freeze meat and poultry that will not be used in 1 or 2 days; Freezing meat within 4 to 5 days.

Safe to defrost

Defrost meat and chicken before broiling completely so that it cooks more evenly.

Use slow, safe thawing of the refrigerator or cold water thawing sealed packages.

You can defrost in the microwave if the food is placed immediately on the grill.

Safe food preparation

To prevent food borne illness, do not use the same plate and raw meat and chicken vmboshl. Bacteria display a meat, poultry, and their juices can contaminate safely cooked food.

Use only knives and cutting on the one hand, or meat or vegetables. From now on, the utensils have been thoroughly washed.

Never place the food grilled meats or meat that had been placed, as there is blood, juices from eating raw meat.

Never use knives or packets were used for meat for meat, too.

To clear all counters, cooking surfaces, hot soapy water before using.

To clear all the hot soapy water boards cut before use.

Avoid using the same plate, cooked cooked food.

Marinade in the fridge and discard the marinade immediately after use.

Use a separate one for the creation of the brush and then for basting cooked meat.

Marinading

Marinate food in the refrigerator, not on the counter.

Delete the marinade immediately after use.

If a portion of the marinade is intended to be the sauce, cooked food retain some raw meat marinade before putting the chicken in it. However, if the marinade used in raw meat or poultry is to reuse, make sure you reach the first boil to destroy all bacteria.

Safe food handling

Separate each raw raw food, keep it refrigerated "wrapped."

Use the BBQ tools when handling cooked food separate from raw.

Ensure that the frozen meat is thawed thoroughly (unless otherwise specified) before cooking and refreeze thawed once.

Safe cooking

Cook thoroughly. Cook food safe internal temperature to destroy harmful bacteria. The only way to be sure food are high enough temperature to kill harmful bacteria is to use an instant-read thermometer accurate digital. Use the thermometer to ensure that appropriate temperature cooking is especially important for anyone to cook or serve as ground beef patties for people most at risk for food borne. Those most at risk are young children, the elderly and those with compromised immune systems.

Unless you're in a hurry or you like for your meat to be dry, do not press it. You only have wonderful juices out and all. In addition, baphmim, and Kitty is healthy crating smoke.

Meat and chicken cooked on a grill often Browns very quickly. Make sure that the meat is cooked thoroughly before serving. Only large pieces of meat may be slightly pinkish inside. Deploy or small pieces of meat should be done well.

Hamburger meat, due to the process of refraction is generally more vulnerable to diseases and pests. Burgers made of meat must attain 160º F. Color is not a reliable indicator that ground beef patties cooked already high enough temperature to kill harmful bacteria, such as O157: H7 e. coli. Eating ground meat Patty pink or red without the first authentication has reached a safe temperature of 160 ° F is a significant risk for food borne illness. When Patty of ground beef cooked to 160 ° F throughout, can be sure, juicy, regardless of color.

Be cooked beef, veal and lamb steaks, roasts, can to 145 ° F.

All cuts of pork should reach 160 ° F

All poultry should reach a minimum of 165 ° F

Must be cooked all cuts of pork to 160 ° F throughout.

Keep hot food hot

After cooking the meat, chicken, keep it hot until served-at 140 ° F or warmer.

Keep cooked meat hot by setting them to the rack of the grill, and directly above the coals that could overcook.

At home, cooked meat can be kept hot hot oven (200 ° F), the chafing dish or plate or tray warms up.

Serve food

When taking food off the grill, use a clean plate. Do not place cooked food on a plate that held raw meat or chicken. All the bacteria in the meat juices can contaminate safely cooked food. Hot weather (above 90 ° F), the food should never sit for more than an hour.

Reheating

When reheating fully cooked meats like hot dogs, grilled 165 ° F or until steaming hot.

Residuals

Refrigerate any leftovers in shallow right.

Delete all the food is left alone more than 2 hours (1 hour if temperatures over 90 ° F).

Food storage

Keep refrigerated meat and chicken until ready to use.

Just check out the meat and chicken placed immediately on the grill.

Store the meat on a plate, and even just the meat out of the refrigerator when the barbecue is ready.

If a large part of the meat is intended to be, try to check out only the amount corresponding to the grill, grill the rest later.

Be marinated and a few hours or days to tenderize meat tastes or add chicken.

Food safety-concern worldwide

2011-10-15T20:33:00.000-07:00

Food pathogens they transmit human beings, animals, there is a crisis not only developed countries but also throughout the world. Impact of food illnesses caused by lax food safety measures or neglected entirely leaves many people sick, malnourished vlmshchv. The economic consequences that stem from food is calamitous, reducing the value of livestock, crops and items for consumption while increasing the cost of medical care for those infected. Permanent disability or death of main wage earner maralt food is also very harmful impact on the living conditions of the family is the primary bid.

The World Health Organization (who) estimates that 70% of a billion and a half suffer from diarrhea caused by actual common biological infection (viral, bacterial, fungal parasitical) of food. Often the rules will not be enforced food safety problems in developing countries, food is processed under the guise of fraudulent methods to reduce the production cost of foodstuffs. Mis-labeling product development to make it easier to buy food that they suspect to pollutants is a common practice in places where food safety haphazardly attended to. Bad stable economic conditions to ensure that these practices continue, litigation is not due to poor or nonexistent record-keeping.

With the world's population is estimated to be approximately 7.5 billion in 2020, and the number of people flocking to urban areas in developing countries, food safety issues is going to be a threat even greater on the health of people exposed to food treatment methods. With another mouth to feed, better concentration in agriculture, animal husbandry and production increased cropping, need food processing methods will inevitably consist of observers or take advantage of the food safety guidelines in order to accelerate the production of food, to satisfy the needs of specific industries.

Developing countries also suffer from the effects of rapid urbanization, has created a desperate need for clean drinking water. Water and sewage and sanitation is maintained correctly on both the guilt outbreaks of food poisoning and other diseases. Since food sold by street vendors is more affordable than I can buy this type of shop, buy food, eat more frequently. These types of unsafe foods, however, lay exposed to unprotected all day in the Sun, and are often covered with flies and mosquitoes. However, with food safety regulations, standardizing methods of food poisoning cases would not continue to the combination of suffering physical, mental, and large-scale economic. The need for Governments and industries of food in developing regions to initiate discussions about food safety issues is imperative if the pollution of the food is intended to be a civilization has eradicated all others.

Food-borne diseases, bacteria

2011-10-08T21:33:00.000-07:00

Types of bacteria

Bacteria are around us, air, water, wax, our skin and body. They are classified in a variety of ways, but our purpose we can classify them as Basic.

Most of the harmful bacteria-bacteria belong to this category. They also help us and are harmful to us. These bacteria have a specific purpose, but they are not relevant to us in terms of food safety,

Bacteria-believe it or not some bacteria help us. Some bacteria are used to make cheese food the United States. And still others live in our bodies to fight harmful bacteria.

Bacteria unwanted bacteria is responsible for food spoilage. This type of bacteria that cause no ill, but they show themselves using smells, sticky or slimy and discoloration of bruises.

Bacteria and diseases or pathogens-bacteria that cause most of these diseases, the food. Not necessarily, the pathogens to identify smells or taste of food. This makes it impossible to know whether food or by the Act of smelling or tasting or looking at it. The only way to protect yourself against this bacteria is by appropriate food handling and sanitation.

Growing bacteria

Bacteria multiply just by splitting in two. Ideally, they can double in number every 15-30 minutes. This means that an individual bacterium one multiply million less than 6 hours.

What you need bacteria multiply?

Food-food is a basic requirement for bacteria to grow.

Moisture-water required for bacteria to absorb food. Dry food will not support bacterial growth. Even foods with a high content of salt or sugar become bacteria can use moisture present.

Bacteria grow most temperature-temperature hot water between 40 to 140 ° f temperature range, this is what we call my risk of food.

-Most of the bacteria require oxygen to grow, but not all. There are some exceptions, one type of bacteria is botulism.

Time when introduced to a new environment, bacteria, they need time to adjust before they start to grow. This time is called the phase delay and last about an hour.

How is the bacteria that are passed?

Bacteria are one place to another by being performed. This may happen by other peoples hands, food, utensils, equipment, water, or harmful.

Preventing the growth of bacteria

Now that we know how bacteria spread sizes; We should be able to prevent food-borne illnesses by following three simple steps.

1. keep the bacteria do not span multiple by which may contain bacteria that is difficult. This includes the people, equipment, utensils and other perhaps.

2. stop the bacteria grow by taking the conditions that encourage growth. The most effective way is to keep food from danger. Keep foods below 40 ° F and 140 ° f

3. Finally kill the bacteria. Most bacteria are killed if they are subject to temperatures above 80 ° F for 30 seconds. This is how we make food safe by cooking. This heat is also how we sanitize dishes and equipment. Certain chemicals (such as bleach) also kill bacteria. By sanitizing agents is the best to sanitize counter tops big equipment.

Foods to your diet-providing power to the most out of every meal

2011-09-30T22:33:00.000-07:00

When it comes to nutrition of foods and the Emerald type 2 have very choosy. This is because the Emerald need to get a lot of nutritional calories as much as possible. All food consumed are carbohydrates which in turn becomes glucose, is always be in between the Emerald. Therefore be very picky about the Emerald is to get the most out of every meal in terms of nutritional value. Natural healthy food options for emerald is usually, but there are some foods that contain natural nutritional value more than others.

Generally, fruits and vegetables contain more nutritional value, but some of them have a little more and that we may be selling excellent sources too of some nutrients.

Some of these fresh fruit must not, should be eaten more frequently than are fresh figs, nuts and lychee, papaya, guava Asian pears.

Fresh figs have 900 milligrams of potassium, which helps lower blood pressure. Figs in the six to be almost double the average amount of potassium in banana leaves. Figs are also a good source of calcium that six serving some amount of fig calcium as a glass of milk for about half an hour.

Lychee nuts are a lot of antioxidants, this one has more about 15% polyphenols than red grapes. These antioxidants that have shown to help prevent the growth of breast cancer cells.

Guava be nearly five times the amount of vitamin c Orange-sized one is required to manufacture collagen, which is in fact to save the skin elastic. Guava has also some antioxidants like blueberries and broccoli. The fruit can also help protect against food-borne pathogens.

Papaya is an excellent source of lycopene, beta-crypoxanthin which can help protect the body against various types of cancer. It also contains an enzyme called papain, which can help digestion.

Asian pears are about double fiber like typical Apple. What studies have proven to reduce cholesterol. High-fiber diet linked to lower body as well with the mass actually reduces the oxygen content in the net of PEAR.

There are also other dishes which you regularly eat by emerald is type 2.

Legumes like black beans, pinto beans, lentils have lots of protein, fiber, antioxidants that help protect the memory and muscle growth and protects the heart.

Blackberries have antioxidants, increase immunity, protect the heart, reduce the risk of cancer and to raise memory. Blueberries are also fiber, vitamin A, vitamin c. Similarly grapes, acai berries and recruitment to provide these type of benefits.

Carrots have cartenoids, reduce the risk of some forms of cancer. Other similar dishes include sweet potatoes, pumpkin, butternut squash, mango. Carrots should be eaten in moderation by the type 2 Emerald because of high natural sugar content.

Spinach is an excellent source of folate and vitamin b fatty healthy Omega 3 's. These reduce heart disease, stroke, osteoporosis. Spinach also contains lutein, a compound that can help to combat macular. You can also get the benefits of mbok CHOY, cabbage, kale, romaine lettuce for many of the same health benefits.

Tomatoes, on the other can be expressed as almost all red fruit and vegetables are full of the antioxidant Lycopene. Lycopene help reduce the risk of some forms of cancer and vein patterns. Similarly try watermelon, grapefruit, papaya, guava for many of the same health benefits of tomatoes.

General tips about choosing the right food

2011-09-24T23:33:00.000-07:00

Nutrition

All chicken, set to any bird that food is the home star energy. Poultry, ironically, is a good source of phosphorus and zinc and an excellent source of vitamin b3.

-Fat content of poultry depending on the bird. Goose duck are the fattiest types of chicken. However, chicken usually contains less fat than meat from other animals. To eliminate significant to eat fatty skin. Cooking meat with or without the skin makes the difference is less fat. The meat would be better if the skin remains moist during cooking.

Selection

When you buy fresh chicken, meat, live in an age of aging, not dry patches or discolored. Another important criterion is the smell. Avoid the birds with the objectionable odor. Do not buy dried or frozen chicken covered with frost. There was an unmistakable bird, frozen, thawed and refrozen ice is the presence of pinkish in carcass

Storage

Always keep refrigerated in 40 chicken Fahrenheit. Chicken can be stored in its original wrapping. If freezing, over-wrap with foil or freezer bags sealed airtight, locked containers to prevent freezer burn. Frozen chicken can be stored up to 12 months if it acquired a complete and 6 to 9 months if acquired as a bird. Frozen chicken should always be defrosted in the fridge and cook in less than 24 hours after thawing. Refrigerated chicken should be cooked within 2 to 3 days.

Safety issues

Chicken is especially when food-borne diseases. Often, the digestive systems of chicken harmful microorganisms a person. Mass slaughtering procedures offer plenty of opportunities for these organisms contaminate the meat. Outbreaks of salmonella, a bacterium that is passed through, vomiting, diarrhoea, often associated with eating chicken. Microorganism is chicken Campylobacter, a bacterium is the cause of the severe diarrhoea and stomach his example. The store, to avoid cross-contamination-by placing a chicken inside plastic bags to prevent leakage to other foods. At home, avoid chicken come into contact with other foods by using separate cutting boards and utensils while preparing a meal. Always quickly sin all surface or is coming into contact with and all the chicken. Also, wash your hands with SOAP and hot water, lathering 20 seconds or more, after handling chicken. In addition, disinfect all of or and which comes into contact with birds raw.

Thorough cooking destroys all the causes of disease organisms (pathogens) meat. Use a meat thermometer chicken, Cook until internal temperature reaches 180 Fahrenheit. The center of the chicken should be white, without any sign of pink.

How long is a good food for

2011-09-17T23:33:00.000-07:00

Raw hamburger: a refrigerator shelf life of 2-3 days after purchase. If you don't use bamborgr on a 3-day should be frozen for future use. Be frozen raw or cooked.

Hummus: it has typical elements, hummus, tahini, garlic, olive oil, lemon juice and salt. Hummus until 5 days refrigerated container is closed, you can save the coffee in the air until the freezer for a month. If humus is dry when you take it out of the refrigerator or freezer, you can add a little olive oil.

Leftover meat, the general guideline is 3-4 days. After a quarter of the time, the bacteria can grow to a level that could cause I remember disease and even cooling. Food spoilage organisms, however, cause changes in color, texture, flavor, while they are not harmful to eat, they often mask the harmful bacteria in food through illness. Therefore, we recommend that if any food spoilage organisms are definitely not to consume food.

How many times can you reheat food? Technically, if handled properly. treatment properly I mean that the food was cooled within 6 hours to 40 degrees, quickly reheated to 165 degrees, cooled in a 6-to-40 °, 165 °, reheated speed etc. So technically if he treated above is safe. But as you know, I can not get better with heating/cooling/re-heating. Vegetables and mushy, break down food and has a dull color.

Most restaurants will not reheat foods more than 1 time. They don't reheat it takes time to monitor the food to ensure that it is already handled properly to be safe, that I can not get better with reheating. Even the famous chili restaurants (food one gets taste better when reheated) prepare fresh chili every day as their reputation is built on good quality, fresh food.

Residuals carrots have appropriate storage refrigerated after preparation. Cooked vegetables such as carrots can support the growth of harmful bacteria if not handled properly after roasting. Prompt cooling helps reduce the chance that the reports to carrots will support the growth of harmful bacteria.

Not recommended to eat tuna and leftover my brother who has not been cooked before initial. The fish is very volatile, loses the taste, color, moisture, as it is. Also, food borne pathogens are more prominent badg, can grow to levels harmful to fish like ages.

Inverting thawed in the refrigerator the recommendation for chicken is a maximum of 3 days. If you place a frozen Turkey in the refrigerator as soon as it has defrosted, then you have 3 days before it was cooked must.

The Government provided food safety is an excellent guide chart about to store food in the refrigerator of the quality and safety. Although you may be able to store food for longer, it became clear that if you stay within those guidelines have two safe and tasty food product consumed.

Ground food safety of beef meat Grinder-use to make your own meat

2011-09-17T00:33:00.000-07:00

A shop to buy ground sensitive e. Coli and other pathogens removed. Why A shop to buy meat or minced, does not cut a single primal meat. Indeed, this is often a mixture of different types) of meat from the cow, including the "trimmings" which include a very high percentage of fat, b) beef from cows with different number and c) product from a different number at hand. Later, a shop to buy meat can include meat recover systems advanced meat recovery. Advanced recovery is the process of slaughterhouse by machinery which separates bits of the product by sawing or shaving techniques. Advanced restore is done after the cuts of meat are cut into the primal by hand.

Later, the sections go into meat cuts are closer to the hide of the cow, limbs, and therefore more likely to make that process as home. Finally, the meat is handled just much more displays additional risks into the process.

What is meat and ground beef lover to do Grind your own with a meat grinder. Grinding meat at home is healthier, can protect against e. Coli and other pathogens. Here are some tips for choosing the cuts of meat grinder grinding at home with:

Select cuts, primal meat to grind. Cuts will be one cow, slaughterhouse one reducing the risks of processing and removed as pathogens.

For the Sirloin Beef hamburgers: select, Sirloin tip or round top for burgers, usually with 15% or less fat, or select meat boneless chuck steak or roast for burgers and 20 percent fat.

Lottery of food

2011-09-10T01:33:00.001-07:00

Are you an average adult American? If so, then you consume 70 pounds of beef, 60 pounds of pork, and 550 pounds of dairy (love that ice cream). Americans feel safe eating because they know the foods they eat have been monitored by the United States Department of Agriculture (USDA) and the Food and Drug Administration (FDA).

But, how safe is our food industry, really? Do the USDA and FDA really monitor our food for quality and safety? Is there anything to fear?

When I was contracted to write an article about foodborne illnesses (illnesses that come directly from eating food), I discovered that illness directly related to food come in all shapes and sizes. In 2005, the Centers for Disease Control and Prevention (CDC) estimated there are more than 200 foodborne illnesses, from allergies to "stomach flu" to vomiting; the CDC have identified 30 pathogens associated with these foodborne illnesses, classified as bacteria, virus, chemical, parasitic, prions, antibiotic residues, genetic modifications, or unknown. In fact, the CDC estimated the average adult American consumes 10 pounds of additives each year, pathogens included!

And any one of these pathogens could cause or lead to illness, disability or death.

Caroline Smith DeWaal, director of food safety at the Center for Science in the Public Interest stated "Consumers play a lottery every day they eat." But it isn't just E. coli and Salmonella that cause illnesses to occur. Sure, they cause the classical signs of stomach and digestive distress, but what about those illnesses that occur down the road from eating foods What about antibiotic resistance or allergies These too are now being considered foodborne illnesses.

The CDC stated that foodborne illnesses cause 9,000 American deaths annually, 81 million are sickened, and 325,000 require hospitalization. The long-term effects of some food-borne contaminants are still being studied by the CDC; these effects are cancer, paralysis, and disability.

As many illnesses are now being considered "food-borne" because they began with food, this article looks at the "traditional" foodborne illnesses (i.e. parasites, bacteria, viruses), genetically modified foods, hormones and irradiation. Each needs to be examined for its impact on health, as the building blocks to health begin with what we put in our mouths.

Food Poisoning (previously considered as "Foodborne Illnesses")

Foodborne illnesses used to be considered as illnesses caused by eating food contaminated with a bacteria, virus or parasite. The majority of the time the symptoms are digestive: diarrhea and vomiting are the two main symptoms. Each year, hundreds of millions become sickened worldwide.

The two most common pathogens (illness-causing substances) are E. coli and Salmonella, with Salmonella being the leader in causing deaths from foodborne illness. E. coli in itself is considered harmless because it exists in human and animal digestive tracts; however, when too much E. coli enters the body through ingesting it, illnesses can occur. Most cases of E. coli do not harm a person long-term; however there is one E. coli that can lead to disability and death: E. coli O157:H7. Approximately 3% of the deaths from foodborne illnesses occur from having this deadly form of E. coli.

Most cases of foodborne illnesses are mild, so people attribute the symptoms to being the "stomach flu." Plus, people rarely make the connection between their symptoms and food from two days prior. Most cases of foodborne illness do not occur shortly after eating.

The USDA states that foodborne illnesses are primarily caused by improper food handling, storage, and preparation. However, Robert A. Robinson, associate director of food and agricultural issues at the Resources, Community & Economic Development Division of the USDA, in a statement to the House of Representatives Subcommittee on Human Resources & Intergovernmental Relations on May 23rd, 1996, stated that experts agree that, in many cases, the pathogens were present at the processing stage, i.e. before the food reached the cook's hands. Despite the new methods of destroying bacteria, viruses and parasites, the incidences of foodborne illnesses have increased over the past 20 years, and the pathogens have become more deadly, as incidences of hospitalizations and deaths have also increased.

Over the past 20 years, genetic modifications, irradiation of foods, and the use of antibiotics and pesticides have not decreased the incidences of foodborne illnesses. Why?

According to Mr. Robinson in his address to the House of Representatives, six reasons can be considered aside from undercooking or otherwise mishandling of food:

1. Food supply is changing in ways that promote foodborne illnesses: ex: large numbers of animals herded together; broad distribution, so contaminated food can reach more people in more locations.

2. Demographics: certain people are more at risk for foodborne illnesses: those with suppressed immune systems, children in group daycare, and the elderly.

3. Three of the four most common pathogens the CDC consider most important were unrecognized as causes of foodborne illnesses 20 years go: Camphylobacter, Listeria,and E. coli O157:H7.

4. Bacteria already recognized as sources of foodborne illnesses have found new modes of transmission: ex: E. coli O157:H7 previously found only in uncooked hamburger is now being found in other foods such as salami, raw milk, apple cider, and lettuce.

5. Some pathogens are far more resistant than expected with long-standing food-processing and storage techniques: ex: Yersinia and Listeria can continue to grow in food under refrigeration.

6. According to the CDC, virulent strains of well-known bacteria have continued to emerge: ex: E. coli O104:H21 is another new potentially deadly strain of E. coli.

The two government agencies that monitor food quality in the United States are the USDA (monitors meat, poultry and eggs) and the FDA (monitors everything else). Because of the vastness of the food processing industry, only 2% of the annually estimated 5 million shipments of food are inspected; but still, all commercialized food bears a label as being inspected by either the USDA or FDA. Unsurprisingly, perhaps, 2/3 of all outbreaks of foodborne illnesses are from FDA- or USDA-regulated foods.

The commercialized beef and poultry industries blame the organic farmers for the increased incidences of foodborne illnesses and the enhanced virulence of the pathogens, stating that organic farmers use cow manure as fertilization instead of chemical fertilizers, and they do not use antibiotics on their cows and chickens. Mr. Robinson believes the increase in incidences of illness was directly related to the commercialized slaughtering and processing of meats. In the larger commercialized farms, cows, for example, are cared for through automation. The milking is done by machine, the feeding is automated, and distribution of antibiotics is automated. When the cow reaches the factory for slaughter, it too is automated, and severely dirty with cow manure that finds its way into the meat that is processed. The meat from one "bad" or contaminated cow can be mixed into many pounds of meat, and distributed across the United States.

With organic farming, very little is automated. Mr. Robinson did not state any concern about the organic farming industry as being a contributor to foodborne illnesses. All fingers were pointed at commercialized industries.

Genetically-Modified Foods

Genetically-modified foods are called a variety of names: transgenic crops, hybrid crops, GE (Genetically Engineered), GMOs (Genetically Modified Organisms), Frankenfoods, or GM (Genetically Modified), to name several of the more common names. No matter the name, the premise behind them is the same: Genetic engineering makes it possible to mix genetic material from one species into another species, thereby giving the altered species traits it would normally not possess. For example, taking genetic material from a fish and inserting it into corn, thereby giving corn some of the characteristics of the fish.

At this time, more than 60 genetically modified crops have been approved by the United States for human consumption and feed for animals. Eighty percent of the GE crops are modified to resist pesticide and herbicides that would normally kill them and, to resist pests such as insects or worms; the balance are tailored to either increase or decrease growing/ripening time. As of 2005, the GE crops currently approved for planting and consumption in the US are varieties of alfalfa, canola, corn, cotton, flax, papaya, potatoes, radicchio, rice, soybean, sugar beets, tobacco, tomatoes, and yellow crookneck squash. Genetic modifying of crops was first introduced in 1997 as a way to increase farmer profit, decrease pesticide use, increase convenience, and support hunger throughout the world. In proposed estimates, or example, GE soy, corn and cotton would decrease insecticide and herbicide sprays by over 8 million pounds/year. They also were estimated to decrease the death of farmers who die from these sprays by 75%. Work hours, gas use, and water use are also estimated to decrease, along with the decrease in soil erosion due to the decrease in tillage.

Although the concept of genetic modified crops looks beneficial to the farmers as well as consumers, studies have concluded that the public does not support genetic engineering. Consumer polls by the USDA repeatedly show that 80-95% of Americans want GE foods to be labeled-so they could avoid buying them.

It isn't just the American population that is averse to GE foods. Aside from the U.S., Canada, China and Argentina, no other country allows GE foods, making it impossible for these four countries to export their GE crops and foods. Charles Margulis of The Center for Food Safety, and Michael Hansen, senior scientist of The Consumers Union, stated that some African nations have even refused GE crops in the form of food aid. As Margulis said, "Even people who are hungry don't want to be used as guinea pigs."

To date, the U.S. government does not make it mandatory to label foods that are genetically engineered, leaving consumers to wonder if their foods have GE ingredients. Surprisingly, lab tests and industry disclosures indicate that 60-75% of all non-organic supermarket foods now "test positive" for the presence of GE ingredients, with 60-70% of corn, soy, canola and/or cottonseed being genetically modified. Some products in themselves, such as corn and "vine ripened" tomatoes have been genetically modified.

So where does this leave the consumer

There are several troubling things that have been discovered through the use of genetically engineered crops. Scientists have warned that GE foods may set off allergies, increase cancer risks, produce antibiotic-resistant pathogens, damage food quality, and produce dangerous toxins.

Consider the way the crops are modified: genetic material from one organism is taken and forcibly injected into a DNA strand of the crop seed. The new piece of code is tagged with an antibiotic-resistant code, which is used to test which seeds are viable and which are not. Once the procedure is done, antibiotics are used to see which seeds are viable (able to be used) and which are not (they die). The viable seeds are planted, and the plants that result have antibiotic-resistant DNA. The medical community is having difficulty treating infections due to the prevalence of antibiotic resistant bacteria.

Another problem that is now being seen is allergies to foods where a person hadn't been allergic before. When the strand of genetic code is inserted into a seed, the abilities, and contaminants, of the genetic strand go along with it. This includes viruses and allergens. Nut DNA inserted into tomatoes can now elicit an allergy in a person eating the tomato who is allergic to nuts. The British Medical Association has called for a global ban on GE foods, while the New England Journal of Medicine has warned, "the allergic potential of these newly introduced microbial proteins is uncertain, unpredictable, and untestable."

Also, as mentioned, viruses are transmitted through genetic engineering. Eating GE crops may transmit the virus to the consumer, and the virus may have new properties it didn't have before being genetically modified. The virus may now be more deadly.

As for the farmer, GE crops didn't help them as planned. Studies have found that herbicide use has increased because some of the GE crops themselves wouldn't die with herbicide use, so more toxic and stronger herbicides needed to be used to kill the GE crops. With the use of these more toxic and stronger herbicides, farmer profit has decreased, and the ingestion of more toxins has increased for animals and humans.

Also, field contamination can occur, where GE seeds are transferred to a non-GE farm by the wind or birds, and the farmer of the contaminated field is held responsible. One farmer in Canada is being sued for patent infringement for having GE crops growing in his field when a GE field contaminated his. For organic farmers, they would lose their organic status if this occurred. The farmer is responsible for his field, no matter what gets planted there by "others."

For consumers wanting to avoid GE foods, it is best to buy organic or buy local. Some products also bear the label "non-GE" or "non-GMO"; these are not supposed to have GE ingredients.

Hormones

One of the most common genetic modifications is recombinant Bovine Growth Hormone (rBGH), which is designed to increase milk production in dairy cows. Currently, 10-30% of cows are injected with rBGH.

Consumers protested the use of rBGH in their milk, causing the dairy industry to remove the labeling from milk cartons, but not to stop using the hormone. rBGH has been banned in every other industrialized nation of the world, leaving the United States as the largest producer of cattle injected with this growth hormone. Although the hormone is designed to increase milk production, millions of gallons of milk are destroyed daily as the purchasing of this modified milk is avoided by consumers, and other countries have banned importing.

Studies in Europe and Canada have determined that rBGH is linked to increased risk for cancer and antibiotic resistance. Approximately 79% of cows treated with rBGH develop udder infections, requiring additional antibiotics to be given. Antibiotics from cows treated with rBGH have also been found in milk, as has pus that went into the milk from infected utters. Plus, the CDC has recently warned that 16% of all U.S. meat contained potentially dangerous antibiotic resistant bacteria.

Since all commercially-raised cattle are given antibiotics, and the majority (90%) are given hormones of some form, consumers must look to organic sources for their beef, milk, and dairy products to avoid antibiotics and hormones from cow sources.

Irradiation

Irradiation of food was researched for the past three decades ever since it was discovered that radiation killed the parasite Trichonella in pork. Since that time, irradiation has been used in an effort to decrease the number of foodborne illnesses, increase shelf life, preserve food quality and make more food available at a more reasonable cost. Legally defined as an additive, irradiation has now been approved for use on more than 100 foods, and is being used in 52 countries throughout the world.

Irradiation involves treating food with high doses of ionizing gamma radiation. This radiation is different from microwaves, as it is not designed to heat food, but to destroy pathogens such as bacteria and parasites, destroy sprouting enzymes in potatoes, delay ripening, and kill infestations from insects.

The amount of radiation used depends upon the intention. For example, 15,000 rads are needed to kill the sprouting enzymes in potatoes whereas 3 million are needed to kill bacteria in meats. How does this compare to medical x-rays? A chest x-ray, for example, requires 0.5 rads. This is considerably less than what is being used on food.

With hundreds of millions of people worldwide succumbing to a foodborne illness each year, the FDA felt that irradiating foods that contain the common sources of pathogens (such as beef and chicken) would decrease the number of foodborne illnesses. Irradiating food was shown to kill the number of illness-causing pathogens in meat, for example, and it was touted to not affect taste or nutritional value of the food.

However, several studies have indicated that radiation levels over 100,000 rads destroyed vitamin C, B1, B2, B6, A, E, and K, as well as amino acids (the building blocks of protein) within the food. At doses of 7.5 million rads, trace minerals in food (potassium, magnesium, nickel, etc) can become radioactive, according to the FDA. The FDA claims that the radioactivity is short-lived however.

Dr. Joseph Barna performed a study for the Hungarian Government in 1979; in his findings, irradiated foods produced 185 beneficial effects, and 1,414 harmful effects. Plus, irradiation of food did not ensure that the food was uncontaminated with foodborne pathogens; some parasites, bacteria and viruses survived.

Many other studies have been done to confirm that irradiated food is safe to eat. Animals fed irradiated food have shorter lifespans, have increased rate of infertility, lose weight quickly, and developed nervous system disorders, organ damage, cancer, tumors, and kidney disease.

Malnourished children developed abnormal blood cells called polyploids, which are linked to leukemia. Other tests involving humans led to human subjects developing internal bleeding, chromosomal disorders, cancer, organ damage, stillbirths, and fetal anomalies.

Today, there are many less-invasive ways to process and handle foods that can accomplish the same benefits for foods, and are considered less harmful to the public. For example, FDA Commissioner Lester Crawford, speaking to the International Congress on Meat Science and Technology on August 8, 2004, said that the risk of food-borne illnesses in shellfish can be substantially reduced by cutting the time from harvest to refrigeration or freezing and using high pressure or mild heating. Crawford said, "85 to 90 percent of illnesses in the United States could be eliminated if the product were iced within four hours or refrigerated within one hour of harvest."

The FDA does not require labeling of irradiated ingredients in foods, but does require it for whole foods that have been irradiated. The flower symbol "radura" is the labeling; it is a flower circled by a thick broken line. No words need to be written.

To avoid foods that have been irradiated, consider foods that are labeled stating the foods have not been irradiated. You may also want to consider buying organic and/or locally.

Late Addition

In the Green Bay Press-Gazette (Saturday, August 19, 2006) and the Shawano Leader (Monday, August 22, 2006), a brief article was printed announcing the FDA approval of using viruses to kill bacteria on poultry and ready-to-eat meats, such as hotdogs and cold cuts.

The virus spray contains 6 viruses that are designed to kill the foodborne pathogen Listeria. The meats would be sprayed with this new formulation before packaging in an effort to decrease the cases of foodborne illnesses caused by this pathogen.

The American Society for Microbiology stated that viruses tend to swap their genes with other viruses, opening the potential for this spray to cause different strains of viruses, as well as more deadly ones. Plus, the bacteria may develop a resistance to the viruses in the spray, making the bacteria more difficult to kill through conventional means.

There is also the concern that the viruses will mutate once ingested into the human body. As mentioned previously, E. coli exists naturally in the human digestive system, and is required for adequate nutrient absorption and food break-down. Although currently E. coli is not a target of this spray, if any of the viruses mutate, it could be. Also, a virus formulation to destroy E. coli is being developed, to be sprayed on beef, before it is ground for hamburger.

Although this formulation is classified by the FDA as an additive, it will not appear in food labeling.

Conclusion

Foodborne illnesses are on the rise despite efforts by the USDA and FDA, and the pathogens are becoming more deadly. Twenty years ago, a foodborne illness rarely caused more than a few days of diarrhea and vomiting; today, more people are being hospitalized and dying as a result of a pathogen in their food. The pathogens exist despite efforts to irradiate or modify the foods genetically; some of the interventions to destroy these pathogens are making more harmful bacteria, viruses and parasites, and adding dangerous toxins and by-products.

The only industry that does not irradiate, genetically-modify, or use hormones in the raising and preparation of foods is the organic industry. The beef industry, for example, has routinely tried to blame the organic industry on the increase in incidences of foodborne illnesses. However, Robert A. Robinson, in his report to the House of Representatives stated it was the current commercialized food industry that is causing the increase of foodborne illnesses, NOT the organic farming industry.

All farmers before World War I were "organic", using cow manure to fertilize their fields. It was only after WWI that farmers began using chemicals in their fields. Today, only farmers that do not use chemicals on their fields are considered organic. When looking for organic products, however, look for the seal that says "USDA Organic", as anyone can say they are organic (even if they are not), but only those certified by the USDA are considered to be truly organic.

No matter where you get your food, always prepare it as recommended by the Centers for Disease Control: cook meat thoroughly leaving no red meat; do not eat raw eggs; refrigerate all cooked food immediately after cooking; and wash cutting boards and work surfaces with warm, soapy water after cutting meats to decrease contamination.

If you suspect you have a foodborne illness, seek medical care for diagnosis and treatment.

(Research sources available by written request)

The information provided by Ronda Behnke ND, RN is for educational purposes only. It is not a substitute for medical advice and it is important that you not make medical decisions without first consulting with your personal physician or health care practitioner.

Lottery of food

2011-09-10T01:33:00.000-07:00