“Practical Steps and Proven Strategies to Manage Hypertension Naturally and Effectively”
High blood pressure, also known as hypertension, is a common health condition that affects millions of people worldwide. If left untreated, it can lead to serious health complications such as heart disease, stroke, and kidney problems. Fortunately, lifestyle changes, dietary adjustments, and medical interventions can help manage and lower your blood pressure. This comprehensive guide will explore a range of strategies to help you maintain healthy blood pressure levels.
Understanding Blood Pressure
Before diving into how to lower blood pressure, it’s essential to understand what blood pressure is and why it matters. Blood pressure is the force exerted by your blood against the walls of your arteries. It’s measured in two numbers:
Systolic pressure: The top number, representing the pressure in your arteries when your heart beats.
Diastolic pressure: The bottom number, representing the pressure in your arteries when your heart is at rest between beats.
A normal blood pressure reading is around 120/80 mmHg. If your blood pressure consistently measures above 130/80 mmHg, you may be diagnosed with hypertension.
Categories of Blood Pressure:
Normal: Below 120/80 mmHg
Elevated: 120-129/80 mmHg
Hypertension (Stage 1): 130-139/80-89 mmHg
Hypertension (Stage 2): 140+/90+ mmHg
Hypertensive Crisis: Over 180/120 mmHg (Emergency medical attention required)
Lifestyle Changes to Lower Blood Pressure
1. Exercise Regularly
Regular physical activity is one of the most effective ways to lower your blood pressure. Aim for at least 150 minutes of moderate aerobic exercise per week or 75 minutes of vigorous exercise.
Best exercises for lowering blood pressure: Walking, jogging, cycling, swimming, or strength training.
Benefits: Physical activity strengthens your heart, improves circulation, and helps your blood vessels function more efficiently.
2. Maintain a Healthy Weight
Being overweight can put extra strain on your heart, leading to higher blood pressure. Losing even a small amount of weight can have a significant impact.
Target: Aiming to lose 5-10% of your body weight can help lower blood pressure levels.
Body Mass Index (BMI): Keep your BMI within the normal range (18.5 to 24.9).
3. Reduce Salt Intake
High salt consumption can cause your body to retain water, leading to increased blood pressure. Lowering your sodium intake is a proven way to reduce blood pressure.
Limit sodium to: Less than 2,300 mg per day, ideally aiming for 1,500 mg.
How to reduce sodium: Avoid processed foods, canned soups, and salty snacks. Instead, season meals with herbs and spices for flavor.
4. Adopt the DASH Diet
The DASH (Dietary Approaches to Stop Hypertension) diet emphasizes fruits, vegetables, whole grains, lean proteins, and low-fat dairy products while limiting saturated fats and sugars.
Key foods in the DASH diet: Leafy greens, berries, bananas, oats, fatty fish, and nuts.
Benefits: Rich in potassium, magnesium, and calcium, which help regulate blood pressure.
5. Limit Alcohol and Caffeine
While moderate alcohol consumption (1 drink per day for women, 2 for men) can have some cardiovascular benefits, excessive drinking can raise blood pressure. Similarly, caffeine can temporarily increase blood pressure, especially in individuals sensitive to it.
Recommendation: Limit alcohol intake and monitor how caffeine affects your blood pressure.
6. Quit Smoking
Smoking increases blood pressure and damages your blood vessels. Quitting smoking can improve your heart health and help lower your blood pressure.
Immediate benefits: Blood pressure may start to drop within 20 minutes of quitting smoking.
Long-term benefits: Reduces your risk of heart disease, stroke, and lung disease.
7. Manage Stress
Chronic stress can contribute to high blood pressure. Relaxation techniques like deep breathing, meditation, or yoga can help reduce stress and improve blood pressure control.
Stress management tips: Practice mindfulness, avoid stress triggers, and make time for activities you enjoy.
8. Get Adequate Sleep
Poor sleep or sleep deprivation is linked to higher blood pressure. Aim for 7-9 hours of restful sleep each night to help your body recover and regulate blood pressure levels.
Tips for better sleep: Maintain a regular sleep schedule, create a relaxing bedtime routine, and limit screen time before bed.
Medical Interventions and Treatments
In addition to lifestyle changes, medications may be necessary to lower blood pressure, especially if you have stage 1 or stage 2 hypertension. Always consult your healthcare provider to discuss your treatment options.
1. Blood Pressure Medications
Several types of medications are available to treat high blood pressure, including:
Diuretics: Help your body eliminate excess sodium and water.
ACE Inhibitors: Relax blood vessels by blocking a hormone that causes blood vessels to tighten.
Beta-Blockers: Reduce your heart rate, thus lowering blood pressure.
Calcium Channel Blockers: Relax blood vessels and decrease the heart’s workload.
Angiotensin II Receptor Blockers (ARBs): Block the action of a natural chemical that narrows blood vessels.
2. Monitor Your Blood Pressure at Home
If you have hypertension, it’s essential to regularly monitor your blood pressure at home to track your progress. Keep a log of your readings and share them with your healthcare provider to make necessary adjustments to your treatment plan.
Foods That Help Lower Blood Pressure
Certain foods can have a natural effect on lowering blood pressure. Incorporating these into your diet may help you manage hypertension.
Leafy Greens: Rich in potassium, which helps balance sodium levels.
Berries: Packed with antioxidants, particularly flavonoids, which can help reduce blood pressure.
Beetroot: Contains nitrates that help relax blood vessels.
Oats: High in fiber, helping to lower cholesterol and regulate blood pressure.
Bananas: A great source of potassium.
Fatty Fish: Rich in omega-3 fatty acids, which help reduce inflammation and improve heart health.
Garlic: Contains compounds that help relax blood vessels.
Conclusion
Lowering your blood pressure is achievable through a combination of lifestyle changes, dietary adjustments, and, if necessary, medical interventions. By incorporating regular exercise, adopting the DASH diet, managing stress, and quitting smoking, you can significantly reduce your risk of hypertension and its associated health risks. Monitoring your blood pressure and working closely with your healthcare provider will ensure that you’re on the right path to maintaining healthy blood pressure levels for the long term.
Understanding the Connection Between Eating Disorders, Mental Health and PIP Eligibility: A Comprehensive Guide
Root Causes of Eating Disorders
Signs to Watch For Recognizing Eating Disorders
Understanding How Eating Disorders Can Qualify for Personal Independence Payment (PIP)
Eligibility for Personal Independence Payment (PIP) with an Eating Disorder
Conclusion
Understanding the Connection Between Eating Disorders, Mental Health and PIP Eligibility: A Comprehensive Guide
Eating disorders are complex mental health conditions that involve a persistent disturbance in eating behaviors, thoughts, and emotions. They are often deeply intertwined with mental health issues and can significantly impact physical health, emotional well-being, and quality of life. Understanding the connection between eating disorders and mental health is crucial for early detection, effective intervention, and compassionate support.
The Connection Between Eating Disorders and Mental Health
Eating disorders are not merely about food or weight; they are often rooted in deep psychological, emotional, and social factors. Mental health conditions such as anxiety, depression, obsessive-compulsive disorder (OCD), and trauma are commonly associated with eating disorders. The relationship is often bidirectional, where mental health issues contribute to the development of eating disorders, and eating disorders, in turn, exacerbate mental health problems.
Key Mental Health Factors Linked to Eating Disorders:
Anxiety and Depression: Many individuals with eating disorders experience high levels of anxiety and depression, which can fuel disordered eating behaviors as a coping mechanism.
Low Self-Esteem: Negative self-image and low self-worth are often seen in people with eating disorders. These feelings can drive a desire for control, often manifested through food restriction, bingeing, or purging.
Perfectionism: A need for perfection and a fear of failure can contribute to disordered eating, particularly in anorexia nervosa and orthorexia.
Trauma and Abuse: Past experiences of trauma, including physical, emotional, or sexual abuse, can play a significant role in the onset of eating disorders.
Social and Cultural Pressures: Societal standards of beauty, diet culture, and the glorification of thinness contribute significantly to the development of disordered eating.
Genetic and Biological Factors: Genetics can influence the risk of developing eating disorders, with certain individuals being more vulnerable due to family history or neurobiological factors.
Types of Eating Disorders
Eating disorders can take various forms, each with distinct characteristics, symptoms, and associated mental health challenges. Here are the main types:
Anorexia Nervosa:
Characteristics: Extreme restriction of food intake, intense fear of gaining weight, and a distorted body image. People with anorexia often see themselves as overweight even when underweight.
Mental Health Connection: High levels of anxiety, perfectionism, and obsessive-compulsive traits are common.
Bulimia Nervosa:
Characteristics: Recurrent episodes of binge eating followed by compensatory behaviors such as vomiting, laxative use, or excessive exercise.
Mental Health Connection: Bulimia is often linked to impulsivity, emotional instability, and depression.
Binge Eating Disorder (BED):
Characteristics: Frequent episodes of eating large amounts of food in a short period, often accompanied by feelings of loss of control, shame, or guilt. Unlike bulimia, BED does not involve compensatory behaviors.
Mental Health Connection: Commonly associated with anxiety, depression, and emotional distress.
Orthorexia Nervosa:
Characteristics: An obsession with eating healthy, “pure” foods to the point where it disrupts daily life. Orthorexia is not yet officially recognized as a distinct eating disorder but shares similarities with other disorders.
Mental Health Connection: Perfectionism, obsessive behaviors, and anxiety around food choices are prevalent.
Characteristics: Avoidance of certain foods due to sensory sensitivities, fear of choking, or lack of interest in eating. Unlike anorexia, ARFID is not driven by body image concerns.
Mental Health Connection: Often linked with anxiety, autism spectrum disorders, and other sensory processing issues.
Other Specified Feeding or Eating Disorder (OSFED):
Characteristics: A category for eating disorders that do not meet the full criteria for other disorders but still cause significant distress or impairment.
Mental Health Connection: Symptoms and mental health associations vary widely depending on individual cases.
Root Causes of Eating Disorders
The development of an eating disorder is rarely due to a single cause; rather, it arises from a complex interplay of genetic, biological, psychological, and environmental factors.
Genetic Predisposition: A family history of eating disorders or other mental health conditions can increase the risk.
Biological Factors: Neurochemical imbalances, particularly in neurotransmitters such asserotonin and dopamine, can affect mood and impulse control, contributing to eating disorders.
Psychological Factors:Low self-esteem, perfectionism, trauma, and a need for control are significant psychological drivers.
Environmental Influences: Cultural pressures, peer influence, bullying, and exposure to dieting behaviors can trigger disordered eating.
Family Dynamics:Family attitudes towards food,body image, and emotional expression can influence the risk of developing an eating disorder.
Signs to Watch For Recognizing Eating Disorders
Recognizing the signs of eating disorders is crucial for early intervention. Some warning signs include:
Dramatic weight loss or fluctuations
Preoccupation with food, dieting, calories, or body image
Avoidance of eating in public or with others
Compulsive exercise or rituals around food
Secretive eating or hoarding food
Withdrawal from social activities
Physical symptoms such as fatigue, dizziness, or gastrointestinal issues
What to Do If You Suspect Someone Has an Eating Disorder
If you suspect that someone you know is struggling with an eating disorder, it’s essential to approach the situation with care, compassion, and a non-judgmental attitude. Here’s what you can do:
Educate Yourself: Learn about eating disorders and their signs to understand what the person might be going through.
Approach with Care: Choose a private, calm moment to express your concerns. Use “I” statements, such as “I’ve noticed you seem stressed around food,” to avoid sounding accusatory.
Listen Without Judgment: Allow the person to share their feelings without interrupting or offering immediate solutions. Show empathy and avoid minimizing their struggles.
Encourage Professional Help: Suggest seeking help from a mental health professional, such as a therapist, psychiatrist, or dietitian specializing in eating disorders.
Offer Support, Not Control: Offer to help them find resources or accompany them to appointments, but respect their autonomy.
Be Patient: Recovery from an eating disorder is a long and challenging journey. Be patient, and continue to offer support even if the person is not ready to seek help immediately.
Take Care of Yourself: Supporting someone with an eating disorder can be emotionally taxing. Make sure to take care of your mental health and seek support if needed.
Understanding How Eating Disorders Can Qualify for Personal Independence Payment (PIP)
Eating disorders are severe mental health conditions that can significantly impact a person’s ability to perform everyday tasks and maintain employment. In the UK, Personal Independence Payment (PIP) is a government benefit designed to support individuals who have difficulties with daily living or mobility due to a long-term illness or disability, including eating disorders. Understanding how eating disorders affect daily life and the potential to work can help determine eligibility for PIP.
How Eating Disorders Affect Daily Life
Eating disorders, such as anorexia nervosa, bulimia nervosa, binge eating disorder, and others,can profoundly impact both physical and mental health. These effects extend to almost every aspect of daily life, often making routine tasks overwhelming or unmanageable.
Here’s how:
Physical Health Issues:
Fatigue and Weakness: Nutritional deficiencies and malnutrition can lead to extreme tiredness, making it hard to carry out everyday tasks.
Gastrointestinal Problems: Bloating, constipation, or pain after eating can make meals stressful and interfere with daily routines.
Fainting or Dizziness: Blood sugar fluctuations and dehydration can cause dizziness, fainting, or difficulty concentrating.
Mental and Emotional Challenges:
Anxiety Around Food: Constant anxiety about food, eating, or body image can consume mental energy, making it hard to focus on other tasks.
Depression and Mood Swings: Eating disorders often co-occur with depression, leading to low motivation, sadness, and emotional instability.
Obsessive Behaviors: Rigid eating patterns, compulsive exercise, or rituals can dominate a person’s day, leaving little room for normal activities.
Impact on Social Interaction:
Avoidance of Social Situations: Many individuals with eating disorders avoid social gatherings, particularly those involving food, leading to isolation.
Difficulty Maintaining Relationships: The emotional toll of an eating disorder can strain relationships with friends, family, and colleagues.
Cognitive Impairments:
Impaired Concentration and Memory: Malnutrition and stress can impair cognitive function, making tasks such as reading, studying, or even following conversations challenging.
Decision-Making Difficulties: Anxiety and perfectionism can make even simple decisions feel overwhelming.
Daily Living Activities:
Meal Preparation and Eating: Planning, preparing, and consuming meals can be highly distressing and time-consuming.
Personal Care: In severe cases, basic self-care tasks like showering or dressing can be neglected due to low energy, depression, or anxiety.
Financial Management: Impulsive spending on food (in the case of binge eating) or weight loss products can lead to financial difficulties.
How Eating Disorders Can Affect the Ability to Work
The impact of eating disorders on daily life often extends into the workplace, affecting job performance, attendance, and overall employability. Here are some ways eating disorders can impair the ability to work:
Reduced Concentration and Productivity: Cognitive impairments, fatigue, and preoccupation with food or body image can make it difficult to focus on work tasks or meet deadlines.
Frequent Absences: Physical symptoms such as fainting, weakness, or gastrointestinal problems, combined with mental health challenges, can lead to frequent absences, making it hard to maintain steady employment.
Difficulty with Physical Demands: Jobs requiring physical stamina, such as manual labor, can be particularly challenging due to the physical weakness associated with eating disorders.
Struggles with Social Interaction: Jobs that require customer interaction, teamwork, or communication can be overwhelming for someone who is socially withdrawn due to their condition.
Emotional Instability: Mood swings, anxiety, and depression can interfere with professional relationships, work performance, and the ability to handle workplace stress.
Medical Appointments: Regular therapy, medical check-ups, or treatments can disrupt the workday, making it difficult to maintain a consistent schedule.
Eligibility for Personal Independence Payment (PIP) with an Eating Disorder
PIP is designed to help people with long-term physical or mental health conditions, including eating disorders, who have difficulty with daily living or mobility. The eligibility for PIP is based on how the condition affects a person’s ability to carry out specific activities, rather than the diagnosis itself.
PIP Components:
PIP is made up of two components, each with two levels of payment (standard and enhanced):
Daily Living Component: This is for individuals who need help with daily tasks such as preparing food, eating, personal hygiene, dressing, managing medications, and communicating.
Mobility Component: This is for those who have difficulty moving around, planning, or following journeys.
How Eating Disorders Qualify for PIP:
When applying for PIP, it is important to demonstrate how the eating disorder affects specific daily living and mobility tasks. Points are awarded based on the level of difficulty in performing these tasks.
Preparing and Cooking Food: Individuals with eating disorders may avoid cooking due to anxiety, struggle with portioning, or require prompting to eat.
Managing Therapy or Monitoring Health Conditions: Regular therapy, adherence to meal plans, or medical appointments can be challenging to manage without support.
Taking Nutrition: PIP considers difficulties with eating, including needing encouragement or supervision to consume food.
Social Engagement: Individuals may struggle with social activities due to anxiety, which is considered under the daily living component.
Planning and Following Journeys: Anxiety, low energy, and cognitive difficulties can make traveling or navigating public transport challenging.
What to Do If You Think You Are Eligible for PIP
Gather Medical Evidence: Obtain medical reports, diagnosis letters, or statements from healthcare professionals detailing how your eating disorder affects your daily life and ability to work.
Complete the PIP Application: Fill in the application form (PIP 2) with detailed descriptions of how your condition impacts specific tasks. Be honest and provide real-life examples of difficulties.
Prepare for an Assessment: You may be required to attend a face-to-face or phone assessment. Be prepared to discuss how your eating disorder impacts your daily activities and mobility.
Seek Support: Consider reaching out to charities or advocacy groups specializing in eating disorders for guidance on the PIP process.
Appeal if Necessary: If your claim is denied, you have the right to request a mandatory reconsideration or appeal the decision.
Conclusion
Eating disorders can profoundly impact daily living and the ability to work, qualifying individuals for PIP support. By understanding the effects of eating disorders on various aspects of life, individuals can better navigate the PIP application process and access the support they need to manage their condition.
If you or someone you know is struggling, reaching out for professional guidance can make a significant difference in obtaining the appropriate financial assistance. Eating disorders are serious mental health conditions that require a compassionate, informed approach. Understanding the root causes, signs, and mental health connections can empower you to offer effective support to those in need. Early intervention and a supportive network are key to recovery, emphasizing the importance of empathy, education, and professional help in the journey toward healing.
You do not need to be thin to be a model; the fashion industry is increasingly embracing diversity, with many successful plus-sized, disabled, and differently-bodied models proudly representing top brands and fashion houses. Beauty and confidence come in all shapes, sizes, and abilities, and the industry is shifting towards more inclusive standards that celebrate this diversity. Remember, food is essential fuel for your body, much like gasoline is for a car—without it, you can’t function properly. Just as a car won’t run without fuel, your body needs nourishment to think, move, and thrive. Embrace food as a source of strength, not something to fear, and appreciate the unique beauty that comes from taking care of yourself.
The Hidden Dangers in Our Food: A Guide to 70 Potentially Harmful Foods
Food is a fundamental part of our lives, providing the necessary nutrients for our bodies to function properly. However, certain foods, if not prepared or cooked correctly, can pose serious health risks.
Living with multiple sclerosis, an autoimmune disorder that attacks my central nervous system has drastically altered my lifestyle. The immunosuppressive treatment I undergo to manage my symptoms further complicates my situation, leaving me vulnerable to infections and foodborne illnesses. Consequently, I have made it my mission to become meticulously informed about the foods I consume, their safe storage, and proper preparation. By educating myself and others on potential hazards and adhering to stringent food safety practices, I aim to mitigate risks and maintain my health. This involves carefully selecting fresh ingredients, ensuring they are thoroughly washed and cooked, and vigilantly avoiding cross-contamination in my kitchen. My commitment to understanding food safety and teaching carers and sufferers is not just a necessity but a crucial aspect of managing my condition and preserving my well-being.
I have highlighted 70 such foods and explain why they can be dangerous.
1. Raw Eggs
Danger: Salmonella contamination.
Reason: Raw eggs can harbor Salmonella bacteria, leading to food poisoning with symptoms like diarrhea, fever, and stomach cramps.
2. Undercooked Chicken
Danger: Salmonella and Campylobacter.
Reason: These bacteria can cause severe gastrointestinal illnesses if the chicken is not cooked to an internal temperature of at least 165°F (74°C).
3. Undercooked Pork
Danger: Trichinosis.
Reason: Undercooked pork can contain Trichinella spiralis, a parasitic worm that causes muscle pain and other severe symptoms.
4. Raw Shellfish
Danger: Vibrio and Norovirus.
Reason: Shellfish like oysters can carry harmful bacteria and viruses, especially if harvested from contaminated waters.
5. Raw Milk
Danger: E. coli, Salmonella, and Listeria.
Reason: Unpasteurized milk can harbor dangerous pathogens that are eliminated through pasteurization.
6. Fugu (Pufferfish)
Danger: Tetrodotoxin.
Reason: This potent neurotoxin is found in the fish’s organs and can be fatal if not prepared by a licensed and trained chef.
7. Ackee Fruit
Danger: Hypoglycin A and B.
Reason: When unripe, this fruit contains toxins that can cause vomiting and even death.
8. Green Potatoes
Danger: Solanine.
Reason: Exposure to light can cause potatoes to produce solanine, a toxic compound that can lead to nausea and neurological problems.
9. Raw Sprouts
Danger: E. coli and Salmonella.
Reason: The warm, moist conditions required to grow sprouts are ideal for bacterial growth.
10. Cassava
Danger: Cyanogenic glycosides.
Reason: Improper preparation can release cyanide, leading to poisoning.
11. Elderberries
Danger: Cyanogenic glycosides.
Reason: Unripe berries and other parts of the plant can produce cyanide.
12. Red Kidney Beans
Danger: Phytohaemagglutinin.
Reason: Raw or undercooked beans contain this toxin, which can cause severe gastrointestinal distress.
13. Rhubarb Leaves
Danger: Oxalic acid.
Reason: High levels of oxalic acid can lead to kidney failure and other serious health issues.
14. Wild Mushrooms
Danger: Various mycotoxins.
Reason: Many wild mushrooms are toxic and can cause severe illness or death if mistaken for edible varieties.
15. Bitter Almonds
Danger: Cyanogenic glycosides.
Reason: Bitter almonds contain higher levels of these compounds, which can produce cyanide.
16. Cassava (Manioc)
Danger: Cyanide poisoning.
Reason: Raw cassava contains cyanogenic glycosides that must be removed through proper processing.
17. Nutmeg
Danger: Myristicin.
Reason: Large doses can cause hallucinations, nausea, and other severe side effects.
18. Honey (Unpasteurized)
Danger: Botulism.
Reason: Can contain Clostridium botulinum spores, particularly dangerous to infants.
19. Starfruit (Carambola)
Danger: Neurotoxin.
Reason: Harmful to individuals with kidney problems, causing neurological damage.
20. Tuna
Danger: Mercury.
Reason: Large tuna can accumulate high levels of mercury, posing a risk of mercury poisoning.
21. Cherry Pits
Danger: Cyanide.
Reason: Pits contain amygdalin, which converts to cyanide in the body.
22. Raw Cashews
Danger: Urushiol.
Reason: Contain urushiol, the same toxin found in poison ivy, and must be cooked to remove it.
23. Elderberry
Danger: Cyanogenic glycosides.
Reason: Raw berries and parts of the plant can produce cyanide.
24. Lima Beans
Danger: Cyanogenic glycosides.
Reason: Contain compounds that release cyanide when not properly cooked.
25. Raw Meat (Various)
Danger: E. coli, Salmonella, Listeria.
Reason: Can be contaminated with harmful bacteria that are destroyed through cooking.
26. Alfalfa Sprouts
Danger: Salmonella and E. coli.
Reason: Sprouts are susceptible to bacterial contamination.
27. Mangrove Snapper
Danger: Ciguatera toxin.
Reason: This fish can contain a toxin that causes gastrointestinal and neurological symptoms.
28. Fava Beans
Danger: Vicine and convicine.
Reason: Can cause hemolytic anemia in people with G6PD deficiency.
29. Green Tomatoes
Danger: Solanine.
Reason: Like green potatoes, they contain solanine which can be toxic.
30. Wild Watercress
Danger: Liver flukes.
Reason: Can harbor parasites that lead to fascioliasis, a liver infection.
31. Raw Ground Beef
Danger: E. coli and Salmonella.
Reason: Ground beef can be contaminated with bacteria from processing and must be cooked to a safe temperature.
32. Unpasteurized Fruit Juices
Danger: E. coli and Salmonella.
Reason: Fresh juices can harbor bacteria from contaminated fruits or processing equipment.
33. Improperly Canned Foods
Danger: Clostridium botulinum.
Reason: Home-canned foods that are not processed correctly can cause botulism, a potentially fatal illness.
34. Wild Game
Danger: Trichinosis and other parasites.
Reason: Wild animals can carry parasites that require thorough cooking to eliminate.
35. Unwashed Produce
Danger: Pesticides and bacteria.
Reason: Fresh produce can carry pesticide residues and bacteria from soil or handling.
36. Eggplant
Danger: Solanine.
Reason: Contains solanine, particularly in the leaves and tubers, which can cause gastrointestinal issues if consumed in large quantities.
37. Raw Cookie Dough
Danger: Salmonella and E. coli.
Reason: Raw eggs and flour can carry bacteria, posing a risk of foodborne illness.
38. Raw Meat (Poultry, Beef, Pork)
Danger: Various bacteria and parasites.
Reason: Can be contaminated with pathogens that are destroyed by proper cooking.
39. Raw Fish (Sushi)
Danger: Parasites and bacteria.
Reason: Raw fish can contain parasites like Anisakis and bacteria such as Vibrio.
40. Castor Beans
Danger: Ricin.
Reason: Contain ricin, a highly toxic substance that can cause severe illness or death.
41. Buckwheat
Danger: Allergic reactions.
Reason: Can cause severe allergic reactions in some individuals.
42. Dried Fruit with Sulfites
Danger: Allergic reactions.
Reason: Sulfites used as preservatives can trigger severe allergic reactions in sensitive individuals.
43. Improperly Stored Cooked Rice
Danger: Bacillus cereus.
Reason: Cooked rice left at room temperature can develop toxins that cause food poisoning.
44. Pufferfish (Fugu)
Danger: Tetrodotoxin.
Reason: Extremely poisonous if not prepared correctly by trained chefs.
45. Wild Apricot Kernels
Danger: Cyanogenic glycosides.
Reason: Contain amygdalin, which can convert to cyanide in the body.
46. Raw Milk Cheese
Danger: Listeria and other pathogens.
Reason: Unpasteurized milk can carry harmful bacteria that are killed during pasteurization.
47. Seaweed
Danger: High iodine content.
Reason: Excessive iodine can lead to thyroid problems if consumed in large quantities.
48. Sannakji (Live Octopus)
Danger: Choking hazard.
Reason: The live tentacles can cause choking if not chewed properly.
49. Raw Almonds
Danger: Salmonella.
Reason: Can carry Salmonella bacteria, hence they are often pasteurized.
50. Cassia Cinnamon
Danger: Coumarin.
Reason: Contains high levels of coumarin, which can cause liver damage in high doses.
51. Raw Honeycomb
Danger: Botulism spores.
Reason: Can contain Clostridium botulinum spores, especially dangerous for infants.
52. Potatoes with Green Spots
Danger: Solanine.
Reason: Indicate high levels of solanine, which can cause poisoning.
53. Casu Marzu (Maggot Cheese)
Danger: Infections.
Reason: Contains live insect larvae that can cause intestinal issues.
54. Raw Hot Dogs
Danger: Listeria.
Reason: Can be contaminated with Listeria, which is killed during cooking.
55. Blood Clams
Danger: Hepatitis A, typhoid, and dysentery.
Reason: Can harbor pathogens from polluted waters.
56. Sago Palm Seeds
Danger: Cycasin.
Reason: Contain a toxin that can cause liver damage and neurological issues.
57. Raw Chaya
Danger: Cyanogenic glycosides.
Reason: Contains cyanide compounds that must be cooked out.
58. Stone Fruit Seeds (e.g., Peach, Plum)
Danger: Cyanogenic glycosides.
Reason: Seeds contain amygdalin, which can release cyanide in the body.
59. Raw Soybeans
Danger: Trypsin inhibitors and phytoestrogens.
Reason: Can interfere with protein digestion and hormone balance.
60. Undercooked Beans
Danger: Lectins.
Reason: Contain lectins that can cause severe gastrointestinal distress if not cooked properly.
61. Homemade Ice Cream (with raw eggs)
Danger: Salmonella.
Reason: Raw eggs can carry Salmonella bacteria.
62. Polar Bear Liver
Danger: Vitamin A toxicity.
Reason: Extremely high levels of vitamin A can cause acute toxicity.
63. Wild Parsnip
Danger: Photosensitivity.
Reason: Can cause skin burns when exposed to sunlight after contact.
64. Chewing Gum
Danger: Choking hazard.
Reason: Can cause choking, especially in children.
65. Licorice Root
Danger: Glycyrrhizin.
Reason: Can cause potassium depletion, high blood pressure, and heart issues if consumed in large amounts.
66. Improperly Fermented Foods
Danger: Botulism and other toxins.
Reason: Incorrect fermentation processes can lead to the growth of harmful bacteria.
67. Bitter Melon
Danger: Gastrointestinal distress.
Reason: Can cause vomiting, diarrhea, and other issues if consumed in large quantities.
68. African Yam Beans
Danger: Cyanogenic glycosides.
Reason: Contain compounds that can release cyanide if not cooked properly.
69. Carambola (Starfruit)
Danger: Neurotoxin.
Reason: Harmful to individuals with kidney problems, causing neurological issues.
70. Peanuts
Danger: Aflatoxin.
Reason: Can be contaminated with a potent carcinogenic mold toxin.
Conclusion
While these foods can be part of a healthy diet, it’s essential to handle, prepare, and cook them correctly to avoid potential health risks. By understanding the specific dangers associated with each food, we can take the necessary precautions to enjoy them safely. Always adhere to food safety guidelines and cooking recommendations to ensure your well-being and that of your loved ones.
Delicious Alternatives for a Healthier You and Planet
Plant-based and sustainable diets have garnered attention not only for their health benefits but also for their positive impact on the environment. While the perception often exists that these diets are costly, with careful planning and smart choices, they can be both affordable and sustainable.
Environmental Benefits
Switching to a plant-based diet can significantly reduce your carbon footprint. The production of plant-based foods generally requires fewer resources—land, water, and energy—compared to animal-based products. For instance, producing a pound of beef requires approximately 1,800 gallons of water, while the same amount of tofu requires only 302 gallons. Moreover, livestock farming contributes to a substantial portion of greenhouse gas emissions, including methane, which is far more potent than carbon dioxide in terms of its impact on global warming.
Adopting a plant-based diet also supports biodiversity. Monoculture farming, often associated with animal feed production, can lead to soil degradation and loss of ecosystems. Plant-based diets, when sourced sustainably, promote crop diversity and healthier ecosystems.
Sourcing Strategies
One of the myths surrounding plant-based diets is that they are inherently expensive. However, strategic sourcing can make them affordable:
Seasonal and Local Produce: Buying fruits and vegetables that are in season and sourced locally can reduce costs. Farmers’ markets often offer fresh, affordable produce, sometimes at lower prices than supermarkets.
Bulk Purchases: Staples like grains, beans, lentils, and nuts can be purchased in bulk at reduced prices. Bulk buying also reduces packaging waste, aligning with sustainable practices.
Community-Supported Agriculture (CSA): Participating in CSA programs can provide regular access to fresh produce at a fraction of the retail cost. These programs support local farmers and reduce the carbon footprint associated with transporting food over long distances.
DIY Approach: Growing your own herbs, vegetables, and fruits, even in small spaces like balconies or window sills, can be a cost-effective way to supplement your diet with fresh produce.
Nutritional Benefits
Plant-based diets, when well-planned, can provide all the necessary nutrients for a healthy lifestyle. Key nutritional benefits include:
High Fiber Content: Fruits, vegetables, whole grains, and legumes are rich in fiber, which aids digestion, helps maintain a healthy weight, and reduces the risk of chronic diseases like heart disease and type 2 diabetes.
Vitamins and Minerals: Plant-based diets are abundant in essential vitamins and minerals. Leafy greens, for example, are high in vitamins A, C, and K, while nuts and seeds provide important minerals like magnesium and zinc.
Healthy Fats: Nuts, seeds, avocados, and olive oil offer healthy fats that are beneficial for heart health and can help in the absorption of fat-soluble vitamins.
Plant Proteins: Beans, lentils, chickpeas, tofu, and tempeh are excellent sources of protein, often with lower levels of saturated fats compared to animal proteins.
Practical Tips for an Affordable Plant-Based Diet
Meal Planning: Plan your meals around what’s on sale and in season. This helps in creating a budget-friendly grocery list and reduces food waste.
Cook at Home: Preparing meals at home is generally more economical than eating out. It also gives you control over ingredients and portion sizes, contributing to better health.
Simple Recipes: Opt for simple, nutrient-dense recipes that require fewer ingredients and are easy to prepare. Dishes like vegetable stir-fries, lentil soups, and grain bowls can be both satisfying and cost-effective.
Avoid Processed Foods: Processed plant-based foods can be expensive. Focus on whole foods like vegetables, grains, legumes, and fruits to keep costs down and ensure nutrient-rich meals.
30 Plant-Based Dishes That Taste Just As Good As Their Meat Varieties
Vegetable Stir-Fry with Tofu
Ingredients: Tofu, broccoli, bell peppers, carrots, soy sauce, garlic, ginger, sesame oil, green onions.
Taste: Savory and umami-packed with a satisfying crunch from fresh vegetables.
Taste: Fresh and crunchy with a mix of vibrant vegetables and crispy, spiced chickpeas.
Each of these dishes showcases how plant-based meals can be just as flavorful, satisfying, and versatile as their meat-based counterparts, proving that you don’t have to sacrifice taste or nutrition to embrace a sustainable diet.
Conclusion
Adopting a plant-based and sustainable diet doesn’t have to break the bank. With thoughtful sourcing, strategic shopping, and careful meal planning, it’s possible to enjoy the numerous health benefits of a plant-based diet while also contributing positively to the environment. Embracing this lifestyle can lead to better health outcomes, a reduced carbon footprint, and a more sustainable food system.
We are deeply saddened by the news of Dr. Michael Mosley’s passing. Dr. Mosley, a distinguished TV doctor and columnist, has been an invaluable source of knowledge and inspiration, impacting countless lives through his work. We at DisabledEntrepreneur.uk & Disabilityuk.co.uk have frequently relied on his expert advice in our articles, helping our readers lead healthier lives. Our heartfelt condolences to his family, friends, and colleagues during this difficult time. His contributions will be greatly missed.
Understanding Nut Allergies: What You Need to Know
What Are Nut Allergies?
Nut allergies are among the most common food allergies, affecting millions of people worldwide. They occur when the body’s immune system mistakenly identifies proteins in nuts as harmful, triggering an allergic reaction. This can happen with tree nuts (such as almonds, walnuts, and cashews) and peanuts, which are legumes but commonly grouped with tree nuts due to similar allergic responses.
Symptoms of Nut Allergies
Symptoms of a nut allergy can vary from mild to severe and may include:
Mild reactions: Itching, hives, and skin redness.
Moderate reactions: Swelling of the lips, face, and eyes, stomach pain, vomiting, and diarrhea.
Severe reactions (Anaphylaxis): Difficulty breathing, swelling of the throat, a rapid drop in blood pressure, dizziness, and loss of consciousness. Anaphylaxis is a medical emergency requiring immediate treatment, typically with an epinephrine auto-injector.
Diagnosing Nut Allergies
Diagnosis is typically done through a combination of:
Medical history: Assessing past allergic reactions and family history of allergies.
Skin prick tests: Introducing small amounts of nut proteins into the skin to observe reactions.
Blood tests: Measuring the presence of specific IgE antibodies that react to nuts.
Oral food challenges: Conducted under medical supervision, where the patient consumes small amounts of nuts to observe reactions.
Management and Treatment
The primary strategy for managing nut allergies is strict avoidance of nuts and nut-containing products. This involves:
Reading food labels carefully: Many foods may contain nuts or be processed in facilities that handle nuts.
Educating oneself and others: Ensuring friends, family, and caregivers are aware of the allergy and how to respond to an emergency.
Carrying emergency medication: An epinephrine auto-injector should always be available to counteract severe reactions.
Wearing medical identification: Bracelets or necklaces indicating the nut allergy can be critical in emergencies.
Can Nut Allergies Be Fatal from Proximity?
A common concern is whether someone with a severe nut allergy can have a life-threatening reaction merely by sitting next to someone eating nuts.
Here’s what the research and experts say:
Airborne Allergens: For most people with nut allergies, casual contact or inhalation of airborne particles from nuts is unlikely to cause a severe reaction. However, some extremely sensitive individuals might react to airborne proteins, particularly in enclosed spaces.
Cross-contact: More commonly, severe reactions occur due to cross-contact, where nuts or nut residues are inadvertently transferred to the allergic person’s food or environment (e.g., through shared utensils or surfaces).
Precautionary Measures: While sitting next to someone eating nuts is generally safe for most people with nut allergies, those with severe sensitivities should take extra precautions. This might include avoiding environments where nuts are being consumed, especially in enclosed or poorly ventilated spaces.
Living with Nut Allergies
Living with nut allergies requires vigilance but can be managed with proper precautions:
Education and Advocacy: Individuals with nut allergies should educate themselves and advocate for safe practices in schools, workplaces, and social settings.
Restaurants and Travel: When dining out or traveling, it’s important to inform restaurant staff and airline personnel about the allergy and ask about ingredient lists and food preparation practices.
Community Support: Joining support groups and connecting with others who have nut allergies can provide valuable resources and emotional support.
Navigating Nut Allergies on Flights: Rights, Responsibilities, and Safety Concerns
The incident involving the BBC presenter being removed from a flight due to concerns over her daughter’s peanut allergy highlights the complexities and sensitivities surrounding airborne food allergies and air travel. The presenter was concerned about her daughter potentially having a severe allergic reaction if exposed to nuts during the flight. However, the situation escalated when she requested other passengers not to consume nuts, leading to the pilot asking her family to disembark.
Addressing Allergies Before Booking
Airlines generally have protocols for handling food allergies, and passengers with severe allergies are often advised to inform the airline in advance. This notification allows the airline to make necessary arrangements, such as providing an allergen-free meal or seating the passenger in a specific area to minimize exposure risks. In this case, the presenter could have communicated the allergy to the airline during the booking process, potentially allowing for safer accommodations and reducing the likelihood of in-flight incidents (The Independent) (HuffPost UK).
Was the Pilot’s Decision Justified?
From the airline’s perspective, the pilot’s decision to remove the family can be seen as a precautionary measure. Airlines have to balance the safety of all passengers and ensure that their operational procedures are not disrupted. If a passenger’s request is perceived to cause significant concern or potential disruption, the crew might decide that it’s safer for everyone involved to have the passenger removed from the flight. This action, while seemingly harsh, might have been intended to prevent any potential medical emergency that could arise during the flight, where immediate medical assistance is limited (The Independent) (SnackSafely.com).
Passengers’ Rights vs. Safety Concerns
The broader debate here involves the rights of individuals to eat certain foods versus the safety concerns of those with severe allergies. Airlines are increasingly faced with these dilemmas as the number of passengers with food allergies rises. While it might seem a fundamental right to eat what one chooses, this right can be restricted in confined spaces like an airplane cabin where the health of other passengers is at risk. The balance between these rights and the necessary precautions to avoid medical emergencies requires careful consideration and clear communication between passengers and airline staff (The Independent) (HuffPost UK).
Conclusion
While the pilot’s decision to remove the BBC presenter and her family might appear extreme, it underscores the importance of thorough pre-flight communication regarding severe allergies. Ensuring that such information is conveyed to and acknowledged by the airline beforehand can help prevent such situations. Both passengers with allergies and airlines need to work together to find practical solutions that prioritize health and safety without unduly infringing on others’ rights (SnackSafely.com) (HuffPost UK).
Nut allergies are serious and can lead to severe, life-threatening reactions. Understanding the nature of these allergies, recognizing symptoms, and knowing how to manage and treat reactions are crucial. While the risk of severe reactions from proximity to someone eating nuts is generally low, those with extreme sensitivities should take appropriate precautions to ensure their safety. With careful management, individuals with nut allergies can lead full and active lives.
The Outdated NHS Dieting Advice: Debunking the Myth of ‘Healthy’ Low-Fat Spreads
As health and nutrition, information is ever-evolving, and what was once considered gospel can quickly become outdated. One area where this is particularly evident is in the dietary advice provided by the National Health Service (NHS). While the NHS has long been a trusted source of guidance for many, recent research suggests that some of its recommendations may be in need of an update, particularly when it comes to low-fat spreads.
For decades, the prevailing wisdom has been that reducing fat intake, especially saturated fat, is crucial for maintaining heart health and managing weight. As a result, low-fat spreads became a staple in many households, touted as a healthier alternative to butter. However, emerging evidence challenges this notion, suggesting that not all fats are created equal and that some low-fat spreads may not be as beneficial as once thought.
One of the main concerns with low-fat spreads is their high content of highly processed vegetable oils, such as soybean oil, corn oil, and sunflower oil. These oils are often used as replacements for the fats removed during the manufacturing process, but they come with their own set of issues. Many of these oils are high in omega-6 fatty acids, which, when consumed in excess, have been linked to inflammation and an increased risk of chronic diseases such as heart disease and obesity.
Furthermore, the process of extracting and refining these oils can involve harsh chemicals and high temperatures, which can lead to the formation of harmful compounds, including trans fats and lipid oxidation products. Trans fats, in particular, are well-known for their detrimental effects on heart health, as they raise LDL (bad) cholesterol levels while lowering HDL (good) cholesterol levels.
In contrast, natural fats like those found in butter, olive oil, and avocados contain a more balanced ratio of omega-6 to omega-3 fatty acids and are less processed, making them a healthier choice overall. While they may be higher in calories, they also tend to be more satisfying, meaning you may eat less overall compared to their low-fat counterparts.
Moreover, recent research has cast doubt on the link between dietary fat intake and heart disease. A meta-analysis published in the British Journal of Sports Medicine found no significant evidence to support the idea that reducing saturated fat intake leads to a reduced risk of heart disease or mortality. Instead, the authors suggested that focusing on overall dietary patterns, such as consuming whole foods and minimizing processed foods, maybe more important for heart health.
So, where does this leave the NHS’s dietary advice? While the organization’s intentions are undoubtedly good, it’s clear that some of its recommendations may need to be revisited in light of new scientific evidence. Rather than demonizing all fats and promoting heavily processed low-fat spreads, a more balanced approach that emphasizes the quality of fats and overall dietary patterns may be more appropriate.
Of course, it’s essential to remember that nutrition is highly individual, and what works for one person may not work for another. However, by staying informed about the latest research and being willing to adapt our dietary habits accordingly, we can make more informed choices that better support our health and well-being.
In conclusion, the notion that low-fat spreads are inherently healthier than natural fats like butter is outdated and oversimplified. While reducing saturated fat intake may have some benefits, it’s equally important to consider the quality of fats consumed and to prioritize whole, minimally processed foods in the diet. By taking a more nuanced approach to nutrition, we can better support our overall health and longevity. Citation: Why NHS dieting advice is out of date – and ‘low-fat spreads’ aren’t as healthy as you think (msn.com)
The Intricate Link Between Nerves, Anxiety, Stress, and a Troubled Stomach
In the intricate web of human physiology, the connection between mental health and physical well-being is profound and often underestimated. One such intricate relationship exists between nerves, anxiety, stress, and the manifestation of gastrointestinal discomfort, commonly referred to as a “bad stomach.” Understanding this connection is crucial for both individuals experiencing these symptoms and healthcare professionals seeking to provide comprehensive care.
The Nervous System: A Master Regulator At the center of this connection lies the nervous system, the intricate network responsible for transmitting signals throughout the body, regulating various functions, including those of the gastrointestinal (GI) tract. The nervous system can be divided into two main branches: the central nervous system (CNS), consisting of the brain and spinal cord, and the peripheral nervous system (PNS), which includes nerves outside the CNS.
Anxiety and Stress: Disrupting the Balance Anxiety and stress, common experiences in today’s fast-paced world, have a profound impact on the nervous system. When the brain perceives a threat, whether real or perceived, it triggers the body’s stress response, initiating a cascade of physiological changes designed to help us cope with the situation. This response involves the release of stress hormones such as cortisol and adrenaline, which prepare the body for action.
While this response is essential for survival in threatening situations, chronic stress, and anxiety can disrupt the delicate balance of the nervous system, leading to a range of physical symptoms, including those affecting the GI tract.
The Gut-Brain Axis: A Bidirectional Communication Highway The gut-brain axis serves as a communication highway between the GI tract and the central nervous system, facilitating bidirectional communication through neural, hormonal, and immunological pathways. This intricate connection allows the brain to influence gut function and vice versa, highlighting the profound impact of mental health on gastrointestinal health.
When stress or anxiety disrupts this delicate balance, it can lead to alterations in gut motility, secretion, and permeability, contributing to symptoms such as abdominal pain, bloating, diarrhea, or constipation—commonly referred to as a “bad stomach.”
Furthermore, emerging research suggests that the gut microbiota, the diverse community of microorganisms residing in the GI tract, plays a significant role in this relationship. Stress and anxiety can alter the composition and function of the gut microbiota, further influencing gut-brain communication and exacerbating GI symptoms.
Managing the Connection: Holistic Approaches Addressing the connection between nerves, anxiety, stress, and a troubled stomach requires a holistic approach that acknowledges the interconnectedness of mind and body. While pharmaceutical interventions may offer symptomatic relief, integrating stress-reducing techniques and lifestyle modifications is essential for long-term management.
Mindfulness practices such as meditation, deep breathing exercises, and yoga can help regulate the stress response and promote relaxation, thereby alleviating GI symptoms associated with anxiety and stress. Additionally, adopting a balanced diet rich in fiber, fruits, vegetables, and probiotics can support gut health and promote microbial diversity.
Seeking support from mental health professionals, such as therapists or counselors, can provide valuable coping strategies for managing anxiety and stress effectively. Cognitive-behavioral therapy (CBT), in particular, has shown promise in addressing the underlying psychological factors contributing to GI symptoms.
Conclusion:
The connection between nerves, anxiety, stress, and a troubled stomach underscores the intricate interplay between mental health and physical well-being. By recognizing and addressing this relationship, individuals can take proactive steps to manage their symptoms and improve their overall quality of life. Through a holistic approach that encompasses mind, body, and spirit, we can strive for balance and harmony in our journey towards optimal health and well-being.
We are in the process of building our own directory of A-Z illnesses and disabilities. If you happen to land on this page we encourage you to visit the NHS website about the topic in our category.
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As most of you know I have had an (MS) Multiple Sclerosis Relapse and am due to have my treatment ‘Lemtrada Alemtuzumab’ any day now. I have been told I have to start a ‘Listeria Diet’. It does not help when I have been told this a few weeks ago after I signed the consent form, especially as they know that “stress can cause MS relapses” and I am getting more and more stressed and anxious waiting for the start date.
My life should not revolve around the NHS pussy footing around.
It is getting beyond a joke waking up every morning to see if I have received the letter or not.
The Professor of Neurology and the MS Team should know better than to make a patient become stressed.
If you do not know what Listeria is here are some facts:
Listeria is a genus of bacteria that acts as an intracellular parasite in mammals. Until 1992, 10 species were known, each containing two subspecies. By 2020, 21 species had been identified. The genus is named in honor of the British pioneer of sterile surgery Joseph Lister.
It’s a harmful bacterium that can be found in refrigerated, ready-to-eat foods (meat, poultry, seafood, and dairy – unpasteurized milk and milk products or foods made with unpasteurized milk), and produce harvested from soil contaminated with L. monocytogenes.
Many animals can carry this bacterium without appearing ill, and thus, it can be found in foods made from animals. L. monocytogenes is unusual because it can grow at refrigerator temperatures where most other foodborne bacteria do not. When eaten, it may cause listeriosis, an illness to which pregnant women and their unborn children are very vulnerable (autoimmune disease) with low immune systems.
Hot dogs, deli meats, and luncheon meats – unless they’re reheated until steaming hot. Greggs, McDonald’s, Subway.
Refrigerated Meal Deals,Pre-prepared sandwiches, and salads.Tesco’s Meal Deals, Boots Meal Deals, Sainsbury’s, Morrison, Cafe Food such as Starbucks, Costa-; Cafe Nero, Coffee #1, etc.
Soft cheeses like Feta, Brie, and Camembert, “blue-veined cheeses,” or “queso Blanco,” “queso fresco,” or Panela – unless they’re made with pasteurized milk. Make sure the label says, “made with pasteurized milk.”
Refrigerated pâtés or meat spreads, lunch meats like cold cuts, chicken liver.
Refrigerated smoked seafood – unless it’s in a cooked dish, such as a casserole. (Refrigerated smoked seafood, such as salmon, trout, whitefish, cod, tuna, or mackerel is most often labeled as “nova-style,” “lox,” “kippered,” “smoked,” or “jerky.” These types of fish are found in the refrigerator section or sold at deli counters of grocery stores and delicatessens), Sushi; is sold in grocery shops, cafes, and restaurants.
Raw (unpasteurized) milk or foods that contain unpasteurized milk, ice cream, and cheese made from raw milk.
Raw or lightly cooked sprouts, including alfalfa, clover, radish, and mung bean sprouts
Pre-prepared fruit including cut melon at room temperature, or refrigerated melon that has been cut for more than 7 days (This sucks as I love melon). If you are wondering why there is an emphasis on melons, this is what I found: Most melons are grown on the ground. The ground is dirty, but the rind protects the inside of the melon. The problem is that germs like E-coli, Listeria, or Salmonella can sometimes hang out on the rind. Some melons have E-coli hovering around the outside of the melon. In most cases, the E-coli germs don’t do too much to the rind of the melon. It’s the cutting of the melon that can cause the problem.https://www.canr.msu.edu/news/melons_prepare_and_store_properly_for_safe_consumption
Rare or undercooked beef, poultry, pork, and lamb. (No rare or medium-rare steaks I’m afraid).
It’s okay to eat:
Pasta cooked fresh. Can be reheated at 165%F.
Casseroles. Can be reheated at 165%F.
Freshly Cooked Rice and Curry.
Fried Food. (This kills germs but does nothing for your waste line). (KFC is not permitted because the fried food is not sold immediately it leaves the fryer, and sits on trays. The same goes for burgers the salad sits around and cheese is not permitted).
Freshly baked or roasted food. (Jacket Potatoes, Roasted Meat).
Canned Soup & Beans.
Pasteurized milk or foods that contain pasteurized milk.
Not only do you have to watch what you eat you also have to have a germ-free environment and make sure your fridge, work surface areas, and your utensils are clean and sterile.
Time to Chill
Your refrigerator should register at 40° F (4° C) or below and the freezer at 0° F (-18° C). Place a refrigerator thermometer in the refrigerator, and check the temperature periodically. During the automatic defrost cycle, the temperature may temporarily register slightly higher than 40° F. This is okay.
Refrigerate or freeze perishables, prepared food, and leftovers within two hours of eating or preparation. Follow the 2-Hour Rule: Discard food that’s left out at room temperature for longer than 2 hours. When temperatures are above 90° F (32° C), discard food after 1 hour.
Use ready-to-eat, perishable foods, such as dairy, meat, poultry, seafood, and produce, as soon as possible.
Fridge TIPS
Clean your refrigerator regularly.
Wipe up spills immediately. (Have antibacterial wipes on hand or antibacterial surface spray.
Clean the inside walls and shelves with hot water and a mild liquid dishwashing detergent; then rinse. (I always use fairy antibacterial with a red cross washing up liquid.
Once a week, check expiration and “use by” dates; and throw out foods if the date has passed. Follow the recommended storage times for foods.
Remember to store raw meat on the bottom shelf and cooked meats on the top/middle.
Food Storage:
Symptoms of listeriosis
In most people, listeriosis has no symptoms or only causes mild symptoms for a few days, such as:
a high temperature of 38C or above
aches and pains
chills
feeling or being sick
diarrhea
death
If you’re pregnant, you may also have a stomach ache or notice your baby moving less than usual.
Babies with listeriosis may also be irritable and feed less than usual.
Risks of listeriosis
Listeriosis is not usually serious for most people.
But some people have a higher risk of serious problems, including:
people who are pregnant
newborn babies
people aged 65 or over
people with a condition that weakens their immune system, such as cancer, liver disease, or kidney disease
people having treatment that weakens their immune system, such as chemotherapy or steroid tablets
people with diabetes who are unable to keep their blood sugar level down, even with treatment (uncontrolled diabetes)
If you get listeriosis while you’re pregnant, there is a risk it could causemiscarriage orstillbirth.
I have made the keywords in bold that apply to people who are having treatment for “multiple sclerosis”.
I have also attached links to the Lemtrada Alemtuzumab, NHS, and FDA sites for further reading.
Mr. Tibbles The Health Cat Reporter – Supporting Young Minds
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