Could Tumeric Save Us from the CDC’s Bacteria

tutuA new study published in the journal Molecule indicates that the ancient Indian spice turmeric may help to countermand the growing threat of bacteria that have become completely resistant to Continue reading

Lime Juice and 8 Other Natural Ways to Quit Smoking

Compelling reasons to stop smoking far outnumber effective ways to do so. Even with recent revelations that tobacco is contaminated with the highly carcinogenic radioisotope polonium-210, the addictive hold it maintains on millions of smokers worldwide who already know it causes premature death and cancer is far more powerful than the desire for self-preservation, Continue reading

How Can You Tell You’re Eating Real Chicken? And Is It Safe to Eat?

bonelessStory at-a-glance

  • KFC recently rolled out Original Recipe boneless chicken, and is considering      eliminating on-the-bone chicken from its menu altogether. Regardless of brand, processed chicken nuggets or shaped boneless “wings” are far more likely to contain less meat and more additives and fillers
  • Scientists have been working on bioengineering “cultured” lab-grown meat  Continue reading

Fashion and Beauty Trends in Fall Take Toll on Health

fallWhile women are all set to bid adieu to their summer wear, and get ready to shop for the latest fashion gear for fall, experts have advised them to be aware of fashion and beauty trends that may be harmful to their health.

Shazia Khan, co-medical director, Loyola Primary Care Center at Oakbrook Terrace, Continue reading

‘Proof of Heaven’ Documents Existence of Afterlife, Multiverse, Intelligent Life Beyond Earth, Multidimensional Realities

[singlepic id=269 w=320 h=240 float=left]There’s a secret that’s much bigger than politics, health freedom, science or even the entire history of the human race. That secret remains entirely unacknowledged — even condemned — by the scientific community, and yet it is the single most important secret about everything that is. Yes, everything.

That secret is simply this: We all survive the physical death of our bodies. Our consciousness lives on, Continue reading

“You Haven’t Tasted Beef Until You’ve Tasted Grass-Fed: When You Do, You’ll Be Hooked for Life.”

Today more than ever, the source of your food matters. Gone are the days when you could trust your neighborhood butcher or grocer to provide your family with wholesome, fresh food free from unnatural – and dangerous – hormones, antibiotics, pesticides, and herbicides.

Sadly, Continue reading

Sunlight plus Lime Juice Makes Drinking Water Safer

Looking for an inexpensive and effective way to quickly improve the quality of your drinking water? According to a team of researchers from the Johns Hopkins Bloomberg School of Public Health and the Johns Hopkins School of Medicine, sunlight and a twist of lime might do the trick. Researchers found that adding lime juice to water that is treated with a solar disinfection method Continue reading

Oregano Delivers More Antioxidants than Blueberries, Oranges or Apples

Oregano, a common ingredient in Italian and Mexican cuisine, comes from the leaves of an herb native to the Mediterranean (not to be confused with Mexican oregano, native to the Americas), is one of the most concentrated antioxidant sources ever studied. According to data from the U.S. Department of Agriculture, its antioxidant activity is between three and 20 times higher than that of any other herb. Even well-known antioxidant-containing fruits fail to measure up: Oregano has four times the antioxidant activity of blueberries, 12 times that of oranges and 42 times that of apples.

While you can get some of these benefits from just cooking regularly with oregano, Continue reading

What’s In Your Beef?

Do your ears perk up when you hear the words of that famous fast food commercial: “Where’s the beef?” More pertinent may be: “What’s in the beef?” If you value your health, you’d better know about the chemicals and pathogens that too often infiltrate meat. Because what’s inside that bun can have serious consequences for your well-being.

Recalls of beef seem to be an almost constant ingredient in the evening news. Last month, for instance, an outbreak of Salmonella typhimurium was discovered in freshly ground beef sold in Hannaford, a grocery store chain headquartered in Maine. Before all the beef could be recalled, 14 people in Maine, New Hampshire, Vermont and New York were sickened by the meat. Seven people required hospitalization.

Antibiotic Problem Continue reading

U of Minnesota Researchers Discover a Natural Food Preservative that Kills Food-Borne Bacteria

University of Minnesota researchers have discovered and received a patent for a naturally occurring lantibiotic — a peptide produced by a harmless bacteria — that could be added to food to kill harmful bacteria like salmonella, E. coli and listeria.

The U of M lantibiotic is the first natural preservative found to kill gram-negative bacteria, typically the harmful kind. “It’s aimed at protecting foods from a broad range of bugs that cause disease,” said Dan O’Sullivan, a professor of food science and nutrition in the university’s College of Food, Agricultural and Natural Resource Sciences. “Of the natural preservatives, it has a broader umbrella of bugs that it can protect against.”

The lantibiotic could be used  Continue reading

Was the E.coli Super Bug Bioengineered?

Even as the veggie blame game is now under way across the EU, where a super resistant strain of e.coli is sickening patients and filling hospitals in Germany, virtually no one is talking about how e.coli could have magically become resistant to eight different classes of antibiotic drugs and then suddenly appeared in the food supply.

This particular e.coli variation is a member of the O104 strain, and O104 strains are almost never (normally) resistant to antibiotics. In order for them to acquire this resistance, they must be repeatedly exposed to antibiotics in order to provide the “mutation pressure” that nudges them toward complete drug immunity.

So if you’re curious about the origins of such a strain, you can essentially reverse engineer the genetic code of the e.coli and determine fairly accurately which antibiotics it was exposed to during its development. This step has now been done (see below), and when you look at the genetic decoding of this O104 strain now threatening food consumers across the EU, a fascinating picture emerges of how it must have come into existence.

The genetic code reveals the history Continue reading

Rating Raw Bean Sprouts Poses Risk Health Canada Warns

OTTAWA – Cook those beans sprouts well, advises Health Canada, if you want to reduce the risk of exposure to food borne illness.

“Children, the elderly, pregnant women and those with weakened immune systems are particularly vulnerable to these bacteria and should not eat any raw sprouts at all,” Health Canada and the Canadian Food Inspection Agency said Wednesday.

“They should also avoid eating cooked sprouts unless they can be sure the sprouts have been thoroughly cooked.”

The agencies note that sprouts from alfalfa and mung beans are a popular choice for Canadians as a low-calorie, healthy ingredient for many meals. Onion, radish, mustard and broccoli sprouts, not to be confused with the actual plant or vegetable, are also options.

But they may carry harmful bacteria such as salmonella and E. coli, which can lead to serious illness.

The largest recent outbreak in Canada linked to sprouts was in the fall of 2005, when more than 648 cases of salmonella were reported in Ontario.

Healthy adults who choose to eat sprouts are urged to ensure they buy crisp ones that have been refrigerated and avoid those that appear dark or smell musty. They should also use tongs or a glove to place the sprouts in a plastic bag.

Symptoms from salmonella usually occur 12 to 36 hours after eating contaminated food, while symptoms from E. coli can occur within two to 10 days.

Symptoms can include nausea, diarrhea, vomiting, fever and stomach cramps. People who experience these symptoms should contact a doctor immediately. In extreme cases, E. coli can lead to acute kidney failure or even death.

Fashion and Beauty Trends in Fall Takes Toll on Health

While women are all set to bid adieu to their summer wear, and get ready to shop for the latest fashion gear for fall, experts have advised them to be aware of fashion and beauty trends that may be harmful to their health.

Shazia Khan, co-medical director, Loyola Primary Care Center at Oakbrook Terrace, Continue reading