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Tag Archive: food


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The Active Times

Takeaway      Wikipedia.org

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Foods that Boost Your Immune System

 

“Believe it or not, most immune support is based upon the health of the individual,” said Registered Dietitian for HelloFresh Rebecca Lewis. “If you eat an adequate healthy diet full of nutrient-dense foods, stay hydrated and exercise regularly—your ability to fight the common cold increases greatly. When you are feeling run down, it is always a good idea up your intake of fruits and vegetables to replace any critical vitamins and minerals you may be missing in your diet. It’s also important to manage your stress and get enough sleep to keep up your mental energy.”

While each of those tips are important for maintaining a strong immune system, it’s crucial to know which foods will help keep you cold- and flu-free this winter. We asked registered dietitians and nutritionists to name their top immune-boosting foods—these are their 11 picks.

Yogurt
 

“Probiotics, or ‘live active cultures,’ found in yogurt are healthy bacteria that help the gut,” said Stephanie Green, a registered dietitian nutritionist, chef and author of The Complete Idiot’s Guide to Optimum Nutrition, which will be released in January. “Choose a low-sugar or plain variety and look for a label that says, ‘Live and Active Cultures’.”

 

Mushrooms
FotoosVanRobin from NetherlandsAsian mushrooms   –  Wikipedia.org
Commercial cultivated Japanese edible mushroom species. Clockwise from left, enokitake, buna-shimeji, bunapi-shimeji, king oyster mushroom and shiitake.

 

“These famous fungi have been used for centuries in various medicinal remedies. Mushrooms help to increase the production of white blood cells, which help fight off infection,” Green said. “Choose shiitake, maitake and reishi varieties for the biggest dose of immunity. Dice and add to pasta sauce, sprinkle over a salad, or sauté with olive oil and add to your morning omelet.”

 

 

 

Oats

File:Haferflocken.jpg

MarkusHagenlocher    –   Wkimedia.org

 

“These grains contain a type of fiber called beta-glucan, which contain antimicrobial properties,” Green said. “In addition to boosting immunity, oats can also speed wound healing and may help antibiotics work better.”

 

 

 

Sweet Potatoes

AlbertCahalan        –     Wikipedia.org

“Rich in an antioxidant called beta-carotene, sweet potatoes help to protect your skin, which is the body’s first line of defense against sickness,” Green said. “When beta-carotene is absorbed, the body turns it into Vitamin A whose major role acts as part of the production of connective tissue, a component of skin.”

 

 

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About one-third of the world’s crops depend on the honeybees for pollination. The past decades honeybees have been dying at an alarming rate. Fewer bees will eventually lead to less availability of our favorite whole foods and it will also drive up the prices of many of the fruits and veggies we eat on a daily basis.

While some actions have been taken in the past, our bees are still dying and something needs to be done to make sure our most favorite foods don’t go into extinction.

What’s Causing Massive Bee Deaths?

About fifty years ago our world looked a whole lot different. Bees had an abundance of flowers to feast on and there were fewer pests and diseases threatening their food chain. These days however, nature has to make place for industrialization and our bees are having a hard time finding good pollen and nectar.

And if clearing their dinner tables from good quality food wasn’t bad enough already, farmers are extensively using herbicides and insecticides, which cause a phenome called Colony Collapse Disorder (CCD) where bees get disorientated and poisoned and can’t find their way back to the hive. Or when they manage to get back, they die from intoxication.

“We need good, clean food, and so do our pollinators. If bees do not have enough to eat, we won’t have enough to eat. Dying bees scream a message to us that they cannot survive in our current agricultural and urban environments,” states Marla Spivak, an American entomologist, and Distinguished McKnight University Professor at the University of Minnesota.

List of Foods We Will Have To Go without If The Bees Go

While we don’t need bees to pollinate all our food because they either self-pollinate or rely on the wind (like rice, wheat, and corn), many of our favorite foods will disappear from our kitchen tables.

Foods in the danger zone include:

  • Apples
  • Mangos
  • Kiwi Fruit
  • Peaches
  • Berries
  • Onions
  • Pears
  • Alfalfa
  • Cashews
  • Avocados
  • Passion Fruit
  • Beans
  • Cruciferous vegetables
  • Cacao/Coffee
  • Cotton
  • Lemons and limes
  • Carrots
  • Cucumber
  • Cantaloupe
  • Watermelon
  • Coconut
  • Beets
  • Turnips
  • Chili peppers, red peppers, bell peppers, green peppers
  • Papaya
  • Eggplant
  • Vanilla
  • Tomatoes
  • Grapes
  • Many seeds and nuts

A substantial drop in population, or complete extinction, of honeybees will make these food scares or even non-existent. So to keep our body healthy and our kitchen table interesting we have to take action before it is too late.

What You can Do

  • Plant bee friendly plants in your garden or green community space.
  • Limit the use of pesticides or use organic alternatives.
  • Buy local, organically grown produce and honey to support the beekeepers and farmers in your area.
  • Donate to non-profit organizations, like Pollinator Partnership, to help protect, grow, and strengthen bee populations.

Sources: CNNNCBI, and onEarth.

Don’t forget to download my FREE Book “Amy’s Home Kitchen”, packed with my family’s favorite healthy, clean and delicious recipes. Or connect with me on Facebook or Google+

If you are interested in detoxing, clean eating, losing weight, and changing your lifestyle without feeling hungry and counting calories, click here

 

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About NaturalNews

The NaturalNews Network is a non-profit collection of public education websites covering topics that empower individuals to make positive changes in their health, environmental sensitivity, consumer choices and informed skepticism. The NaturalNews Network is owned and operated by Truth Publishing International, Ltd., a Taiwan corporation. It is not recognized as a 501(c)3 non-profit in the United States, but it operates without a profit incentive, and its key writer, Mike Adams, receives absolutely no payment for his time, articles or books other than reimbursement for items purchased in order to conduct product reviews.

The vast majority of our content is freely given away at no charge. We offer thousands of articles and dozens of downloadable reports and guides (like the Honest Food Guide) that are designed to educate and empower individuals, families and communities so that they may experience improved health, awareness and life fulfillment.

Learn More About Natural News Here

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Monsanto

(NaturalNews) As the American people are being force-fed GMOs and petitioning their government for honest food labels, other countries around the world are already removing the transgenic ingredients from their food supply. As Americans beg to know what kind of agro-chemicals and GMOs are in their food, the Russian government is taking historic measures to eliminate the production of genetically modified food altogether.

Manipulating nature at the genetic level and turning it into property and profit is how the biotech industry does business. The most infamous biotech giant, Monsanto, which is headquartered in St. Louis, practically runs the government agencies that were put in place to keep the people safe. It turns out that government safety agencies, especially the FDA, can be hijacked by powerful industries to advance corporate agendas at home and around the world.

One country that’s not going to put up with it is Russia.

Russia takes a stand against GMOs

Deputy Prime Minister Arkady Dvorkovich made the news public at an international conference on biotechnology in the Russian city of Kirov. “As far as genetically-modified organisms are concerned, we have made decision not to use any GMO in food productions.” By mid 2017, all GMO products that could come into contact with the environment must be registered with the Russian government. At that time, all genetically modified food production will come to a halt, freeing Russian farmers to produce wholesome, unadulterated food.

Over the past ten years, shares of GMOs in Russia have fallen from 12 percent to .01 percent. This is mainly because the Russian government is not infiltrated by the biotech industry as it is in America. Monsanto operatives have routinely colluded with the U.S. government through the years as the great biotech industry seeks to push genetically modified organisms and agro-chemicals on the population.

Here is a short list of some of the Monsanto operatives who have infiltrated the US government:

  • Arthur Hull Hayes is a former FDA Commissioner who was a consultant to Searle’s Public Relations Firm, which ultimately merged with Monsanto.
  • Margaret Miller was appointed Deputy Director of the FDA in 1991. She was also a top Monsanto scientist who helped approve recombinant bovine growth hormone in dairy products.
  • Michael Taylor was appointed as FDA Deputy Commission for Policy by Obama in 2010. He also served at the Monsanto Washington, D.C. office and worked as an attorney for Monsanto for seven years.
  • Clarence Thomas was appointed to the U.S. Supreme Court in 1991. He was a former Monsanto lawyer who never cared about chemical pollution of the environment.
  • Dr. Virginia Weldon was a former member of the FDA’s Metabolism & Endocrine Advisory Committee who also worked as Senior Vice President for Public Policy at Monsanto.
  • Anne Veneman was appointed the head of the USDA in 2001. Her previous employer was a Monsanto Biotech subsidiary called Calgene. She served on Calgene’s Board of Directors.
  • William D. Ruckelshaus was the very first Chief Administrator for the EPA. He later became acting director of the FBI and the Deputy U.S. Attorney General. In the private sector, he was a member of the Monsanto Board of Directors.
  • Richard J. Mahoney was the CEO of Monsanto for 14 years. He also was a member of the U.S. Government Trade Policy Committee, directing trade to U.S. Soviet, Japanese and Korean Trade Councils.
  • Hillary R. Clinton became Secretary of State under Obama and is looking to become U.S. President. Her previous experience includes her work as Monsanto Counsel for the Rose Law Firm.

Sources for this article include:
GMWatch.org
SallyHomemaker.com

 

About NaturalNews

The NaturalNews Network is a non-profit collection of public education websites covering topics that empower individuals to make positive changes in their health, environmental sensitivity, consumer choices and informed skepticism. The NaturalNews Network is owned and operated by Truth Publishing International, Ltd., a Taiwan corporation. It is not recognized as a 501(c)3 non-profit in the United States, but it operates without a profit incentive, and its key writer, Mike Adams, receives absolutely no payment for his time, articles or books other than reimbursement for items purchased in order to conduct product reviews.

The vast majority of our content is freely given away at no charge. We offer thousands of articles and dozens of downloadable reports and guides (like the Honest Food Guide) that are designed to educate and empower individuals, families and communities so that they may experience improved health, awareness and life fulfillment.

Learn More About Natural News Here

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Wheat Berries – Long Term Storage – Part 1

 

 

 

Wheat Berries – Long Term Storage – Part 2

Wheat Berries – Long Term Storage – Part 3

 

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Long-Term Survival Food Storage: Whole Wheat Berries

 

 

Making Bread from Home Ground Wheat

 

Easy Wheat Sprouting nothing special needed

 

Wheat berry recipes

by ingredients, cooking time, nutrition facts, collections

 

59 wheat berry recipes

Berry Berry Streusel Bars

Berry Berry Streusel Bars

 Raspberry jam and blueberries make these berry berry streusel bars packed with goodness and yumminess. Perfect for breakfast.

about 1 hour ago

Arugula, Chickpea and Wheat Berry Salad

Arugula, Chickpea and Wheat Berry Salad

 Wheat berries, chickpeas, roasted bell peppers, and arugula are tossed with a refreshing and flavorful dressing. It fills you up with lots of goodness and yumminess.

2 minutes ago

Israeli Wheat Berry Stew

 Try this delicious rendition of stew that’s made with great northern beans, wheat berries and a bit of cumin and turmeric.

Oatmeal and Berry Pancakes

Oatmeal and Berry Pancakes

 These delicious pancakes are full of yumminess and goodness. They are moist in the inside, and slightly crispy on the outside. Berries give you some juicy explosion in every bite. They are perfect for breakfast.

about 9 hours ago

Mixed Berry Coffee Cake

Mixed Berry Coffee Cake

 Moist, fruity and very tasty! An ideal cake you can have with a cup of coffee or tea.

28 minutes ago

Warm Crepes with Berry Sauce

Warm Crepes with Berry Sauce

 Warm, juicy and fruity. These warm crepes are served with freshly made blueberry-raspberry sauce. Delicious and also good for you.

 

Bulk Food Storage Containers
Bulk Food Storage Containers jpg  /   eb6tracker.com

Guest Post by Dan Sullivan

Let me ask you a question, when was the last time you read an article on survival food and said to yourself:

Yeah, I almost forgot about this food… It’s perfect! I’ll definitely get me some?

Although there are plenty of lists with survival food on the Internet, a lot of preppers are missing a few good ones that have amazing shelf life (if properly stored, usually in cool, dark, dry places, away from rodents).

That’s what I want to do in this article so here’s my list of foods that ultimately allow you to rotate your stockpile less often…

#1. Spam

You either love it or hate spam but I think we can all agree most people like it, right? First of all, Spam is a brand. Its main ingredients are pork, ham, potato starch and salt and it became popular during World War 2 because of it has great shelf life (which, according to the manufacturer, is infinite).

The really cool thing is that it’s also dirt cheap, around 5 to 10 bucks for a can on Amazon.

#2. Hardtack crackers

Put whole wheat flour, water and salt together and you’ve got crackers with 50+ years of shelf life! Amazing, right (as long as you store them well)? As their name suggests, these crackers are pretty hard to chew on. You’ll need to soak them in water, milk or even soup for at least 5-10 minutes before eating them.

 

#3. Pemmican

This is another fantastic food that lasts a very long time. How long depends on the storage conditions and the quality of the ingredients. Again, lots of recipes out there, you just need look them up.

 

#4. Canned Pink Salmon

I say pink salmon because it has one of the highest shelf lives of all canned foods: 3 to 5 years. Obviously, you can extend it even more if you store it under the right conditions, in a cool, dark place, away from moisture etc.

If you want, you can make your own at home but you will need a pressure canner, the jars need to be sterile, the lids have to be brand new and the recipe has to be followed to the letter. One wrong move and you could compromise your cans.

 

#5. Wheat berries

I’m not sure you noticed but the first four foods from the list don’t need to be cooked in order to be eaten. This is great if you’re worried that the smell might give you away in a post-SHTF situation where food will be scarce.

However, there are other foods with amazing shelf life, such as berries, that do require you start your propane stove.

Wheat berries are, in fact, the kernel of the grain except for the hull. Few people know that they have a much longer shelf life than flour, which is why I’m adding them to this list. White flour is good, it will last you 8 to 12 months, more if you store it properly. That’s more than enough if you rotate your stockpile once or twice a year.

But if you’re really looking to hit maximize shelf life, you might as well store it in the form of wheat berries. Just put them in Mylar bags with oxygen absorbers and then everything in food-grade buckets.

Of course, in order to turn them into flour, you’re gonna need a hand cranked grinder… and that’s something that may be a little harder to find one post-collapse.

#6. Dried pinto beans

OK, so pretty much all dried beans are going to last a very long time in proper conditions but I did promise you foods with an unbelievable shelf life, right?

A 2005 study by Larson, Sloan, Ogden and Pike found that dried pinto beans retain “total protein quality” over long periods of time. Of course, you’re gonna want to eat them long before the maximum 30 year shelf life they can give you. They’ll be as hard as a rock and you’re probably going to need a pressure canner to cook them.

#7. Dehydrated potato slices

These potato slices can last 25 years according to some manufacturers. It makes sense, since they have 0 fat and enough sodium. You can make your own potato slices at home, of course, but you can also just buy them and keep them in their original containers.

 

Well, this is it for now; I hope I’ve given you some pretty good ideas on what foods to add to your stockpile. Just remember that stockpiling them is not an excuse for you to rotate your stockpile less frequently simply because you’ll know they last long. Rotating your stash is important to make sure that, when it hits, your preps will last you as long as you need them to.

Another thing you need to remember is to not neglect your other preps such as water, medicine, tools, clothes and so on. Stockpiling is comfortable and easy but you’ll also need to focus on your skills, for instance.

Good luck!

Dan F. Sullivan

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Look for more of Dan’s  informative articles on his site  www.survivalsullivan.com
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Planning a garden in advance can help you enjoy local, homegrown food year-round! Estimate how much to grow or buy and learn how to achieve food security with these guidelines.
By Cindy Conner
October/November 2012
A well-planned garden can provide your family with the freshest, most nutritious produce, plus a more secure, self-reliant lifestyle.
Photo By Matthew T. Stallbaumer
Slideshow

Providing high-quality food for your family year-round takes foresight and planning, plus healthy doses of commitment and follow-through. Whether you grow as much of your food as you can or you source it from local producers, the guidelines here will help you decide how much to produce or purchase. The charts linked to in “Plan How Much to Grow” later in this article will also help you estimate how much space you’ll need — both in your garden to grow the crops, and in your home and pantry or root cellar to store preserved foods. Here’s a step-by-step plan to help you make the best use of your garden space (or farmers markets) to move toward homestead food self-sufficiency.

1. Establish Your Goals

Make a list of the foods you and your family eat now — and note the quantities as well. The charts linked to in “Plan How Much to Grow” further along in this article assume a half-cup serving size for fruits, vegetables and legumes, and a 2-ounce serving for dry grains. If your servings differ from the charts, be sure to adjust your calculations accordingly.

Decide what you’d like to grow, noting the foods your family prefers and recognizing that not every crop will grow in every climate. Research different crop varieties: Some crops — such as melons — require long, hot days to mature, but certain varieties need fewer days to reach maturity, which allows them to be grown in areas with a shorter growing season.

Don’t be afraid to start small and build gradually toward food self-sufficiency. A good starting goal might be to produce all of a certain crop that you use. An early milestone for me was growing all of the green beans we needed for a year and all of the ingredients for the spaghetti sauce I canned. Maybe you’ll aim to eat at least one thing from your garden each day. Keep your goals in mind as you’re planning a garden.

Read More Here

Prevent Disease

 

May 6, 2014 by MARCO TORRES

 

You don’t need milk or yogurt to benefit from highly bioavailable sources of calcium. In fact, contrary to popular belief, most dairy products do not possess any type of calcium that is easily absorbed in the body. Here are some of the best foods you can eat with both high nutrient density and high bioavailable calcium.

The pasteurization process involved in the manufacture of most dairy products creates calcium carbonate, which has absolutely no way of entering the cells without a chelating agent. When we drink milk, the body pulls the calcium from the bones and other tissues in order to buffer the calcium carbonate in the blood. This process weakens gradually weakens bones, not make them stronger. It’s one of the reasons we have such high rates of osteoporosis in the United States.

Milk also has little to no nutrient density because pasteurization destroys enzymes, diminishes vitamin content, denatures fragile milk proteins, destroys vitamins C, B12 and B6, and kills beneficial bacteria. It’s the main reason pasteurized milk promotes pathogens and is associated with allergies, increased tooth decay, colic in infants, growth problems in children, osteoporosis, arthritis, heart disease and cancer.

Many natural food sources have high bioavailable calcium, meaning they are absorbed and becomes available for the body to utilize physiologically after consumption. Nutrient density is the ratio of nutrient content to the total energy content. Thus, nutrient-dense foods are those foods that provide substantial amounts of vitamins and minerals and relatively few calories.

Many natural food sources have high bioavailable calcium, meaning they are absorbed and becomes available for the body to utilize physiologically after consumption. Nutrient density is the ratio of nutrient content to the total energy content. Thus, nutrient-dense foods are those foods that provide substantial amounts of vitamins and minerals and relatively few calories.

Eating a combination of these 20 foods will give you all the calcium and nutrient density you’ll ever need.

In order of highest calcium:

1) Dried Herbs (Dried Basil, Thyme, Marjoram, Rosemary, Dill)
2113mg per 100 grams

2) Sesame Seeds
975mg per 100 grams

3) Chia Seeds (Dried)
631mg per 100 grams

4) Fireweed Leaves
429mg per 100 grams

5) Sardines
382mg per 100 grams

6) Grape Leaves
289mg per 100 grams

7) Chili Powder
278mg per 100 grams

8) Almonds
264mg per 100 grams

9) Flaxseeds
255mg per 100 grams

10) Collards Raw
232mg per 100 grams

11) Natto
217mg per 100 grams

12) Amaranth Greens (Chinese Spinach, Hinn Choy, Yin Tsoi, Rajgira, Bayam, Kulitis, Callaloo)
215mg per 100 grams

13) Garlic
181mg per 100 grams

14) Kelp (Seaweed)
168mg per 100 grams

15) Lotus Seeds
163mg per 100 grams

16) Brazil Nuts

160mg per 100 grams

17) Parsley
138mg per 100 grams

18) Dark Green Leafy Vegetables (Spinach, Swiss Chard, Beet Greens, Kale)
99mg per 100 grams Raw

19) Rhubarb
86mg per 100 grams

20) Fish (Herring, Pike, Bass, Perch, Rainbow Trout, Pollock)
74mg per 100 grams cooked

Marco Torres is a research specialist, writer and consumer advocate for healthy lifestyles. He holds degrees in Public Health and Environmental Science and is a professional speaker on topics such as disease prevention, environmental toxins and health policy.

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Hunger and desperation as Afghan mudslide survivors wait for food

Mudslide survivors

Mudslide survivors in Argu village, Afghanistan. Photograph: Nasir Waqif/EPA

Lailema’s soft wailing filters through the canvas of her tent, a 12-year-old’s hopeless lament for her mother and a life that is gone forever. Her three younger siblings play on the dusty floor as her grandmother cries silently nearby and her uncle wonders how to feed his new dependents.

None of them have eaten since the landslide in the village of Aab Barik – in the north-eastern province of Badakshan – that took away their home and six relatives two days earlier, despite trucks full of food aid parked just a few metres away. No one has distributed the bags of rice, oil and other necessities, they say.

“They promised that they would hand them out after the government officials leave today,” said Khan Baay, the uncle, who was heading out to hear the vice-president, Yunus Qanuni, lead prayers for the dead and promise survivors whatever help they need, backed by a delegation of ministers, members of parliament and European ambassadors.

But many on the ground were less interested in pledges from dignitaries helicoptered in to survey the damage than getting their hands on something edible. “I am so hungry I could scratch your eyes out,” said Bibi Jaahan, a grandmother in her early 60s who lost her home and several relatives to the mud. “I haven’t eaten for over two days.”

Sharing her tent is Zaina, breastfeeding her 11-month-old son but worried that her milk is drying up, as he grumbles then starts crying. She has only scavenged a few biscuits to feed him, and knows he needs more solid food.

The Afghan Red Crescent was quick to hand out tents to those who lost their homes in last Friday’s devastating mudslide, and in the corner of newly motherless Lailema’s cramped new home, barely two metres wide and perhaps three times as long, there are new plates and tea cups but nothing to eat off them.

They were part of their package of “non-food items”, explains Ahmad, an official from the charity who stops by to check on the family. “We started handing out tents on Friday, but other organisations are responsible for food. We cannot provide everything ourselves.”

 

Read More Here

 

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5 May 02 2014 03:32 PM Landslide Afghanistan Province of Badakhshan, [Argu district] Damage level Details

 

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Landslide in Afghanistan on Friday, 02 May, 2014 at 15:32 (03:32 PM) UTC.

Description
Around 250 people were feared dead following a landslide in northeastern Badakhshan province of Afghanistan. According to local government officials, the incident took place in Argu district and dozens of others have been trapped under the rocks. A local official in Badakhshan province said around around 250 people have been killed following the landslide while 200 houses and dozens of more people were trapped following the rockslide. Provincial police chief, Fazluddin Ayar confirmed that over 250 people were trapped following a landslide in Aab Khoshk village. Mr. Ayar further added that the incident took place around 12:00 pm local time and Afghan secuirty forces and rescue teams have been deployed to the area to assist the local residents. This comes as deputy Afghan interior minister Gen. Ayub Salangi earlier said around 200 houses were affected following the rockslide. Gen. Salangi had said preliminary reports suggest that the casualties due to the rockslide is around 200 people.

 

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Landslide in Afghanistan on Friday, 02 May, 2014 at 15:32 (03:32 PM) UTC.

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Updated: Friday, 02 May, 2014 at 16:13 UTC
Description
A landslide triggered by heavy rains buried a village Friday in northeastern Afghanistan, leaving as many as 2,000 people missing, a top official said. Badakshan province Gov. Shah Waliullah Adeeb said more than 2,000 people were missing after a hill collapsed on the village of Hobo Barik. Adeeb said the landslide buried some 300 homes in the area – about a third of all houses there. The governor said rescue crews were working but didn’t have enough equipment, appealing for shovels. “It’s physically impossible right now,” Adeeb said. “We don’t have enough shovels; we need more machinery.” He said authorities evacuated a nearby village over concerns about further landslides. Faziluddin Hayar, the police chief in Badakshan province, said the landslide happened about 1 p.m. Friday. Badakshan province, nestled in the Hindu Kush and Pamir mountain ranges and bordering China, is one of the most remote in the country. The area has seen few attacks from insurgents following the 2001 U.S.-led invasion of Afghanistan.

 

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Landslide in Afghanistan on Friday, 02 May, 2014 at 15:32 (03:32 PM) UTC.

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Updated: Saturday, 03 May, 2014 at 04:09 UTC
Description
A landslide triggered by heavy rain buried large sections of a northeastern Afghan village Friday, killing at least 350 people and leaving up to 2,500 missing. Villagers looked on helplessly and the governor appealed for shovels to help dig through the mass of mud that flattened every home in its path. The mountainous area in Badakhshan province has experienced days of heavy rain and flooding, and the side of a cliff collapsed onto the village of Hobo Barik at midday, burying it under up to 60 feet of mud and rocks, officials said. Landslides and avalanches are frequent in Afghanistan, but Friday’s was one of the deadliest. It was one of the worst natural disasters in recent memory in Afghanistan, where spring rainfall and snowmelt make the mountainous northeast susceptible to flash floods and mudslides. U.N. officials said more Afghans had been killed in natural disasters in the past seven days than in all of 2013. Gov. Shah Waliullah Adeeb said up to 2,500 people were missing after the landslide buried some 300 homes, about one-third of all the houses in the area. At least 350 people were confirmed dead, according to Ari Gaitanis, a spokesman from the United Nations Assistance Mission in Afghanistan. He said the U.N. was working with authorities to rescue trapped people.

The governor said rescue crews were working, but didn’t have enough equipment. “It’s physically impossible right now,” Adeeb said. “We don’t have enough shovels; we need more machinery.” The Badakhshan provincial police chief, Maj. Gen. Faziluddin Hayar, said rescue workers had pulled seven survivors and three bodies from the mounds of mud and earth, but held out little hope that more survivors would be found. “Now we can only help the displaced people. Those trapped under the landslide and who have lost lives, it is impossible to do anything for them,” Hayar said. Video footage showed that a large section of the mountain collapsed, sending mud and earth tumbling onto the village below. The landslide was likely caused by heavy rain, said Abdullah Homayun Dehqan, the province’s director for the National Disaster Department. He said the landslide happened about 1 p.m. Friday, a day of worship in Afghanistan when many families would have been at home instead of at work. President Obama said the United States was ready to assist. “I want to say on behalf of the American people that our thoughts are with the people of Afghanistan, who have experienced an awful tragedy,” he said at the White House during a news conference with German Chancellor Angela Merkel. U.N. humanitarian officials said some areas remained difficult to reach, making the scale of the damage unclear. Officials fear more landslides are possible because of more rain and melting snow. About 700 families living on a hillside near Aab Barik were told to move to higher ground and wait for emergency aid to reach them, Adeeb said.

 

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Landslide in Afghanistan on Friday, 02 May, 2014 at 15:32 (03:32 PM) UTC.

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Updated: Saturday, 03 May, 2014 at 05:22 UTC
Description
About 2,250 people are feared dead after a mudslide Friday buried an Afghan village in the far-north-eastern province of Badakhshan, a spokesman for the provincial governor said. More than 300 houses in Ab-e-Barik were swept away in the mudslide, which occurred after heavy rainfall, Naveed Ferotan said. “Our rescue teams have so far found 150 bodies in the area, and they are working hard to save the villagers,” he said. About 2,100 other people are missing and also feared dead, officials said. The mudslide first struck a wedding party, killing 250 people, and then buried nearly all of the village as well as farmland, said Haji Abdul Wadood Saeedi, governor of the Argu district, where Ab-e-Barik is located. About 300 families are missing, he said. The ground is still unstable, and people in nearby villages are scared they could also become victims, Saeedi said. Rescue teams were dispatched to the area and at least 1,500 people have been evacuated from Ab-e-Barik so far, Saeedi said. The United Nations said 700 families lived in Ab-e-Barik and at least 120 houses were destroyed. “Reportedly, 350 people have died and 580 families are at severe risk of further landslides,” said Ari Gaitanis, a UN spokesman in Kabul. “The village is flooded, and a drainage channel must be opened to prevent further destruction,” he said. The national government and United Nations planned their own rescue and aid response.

 

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Landslide in Afghanistan on Friday, 02 May, 2014 at 15:32 (03:32 PM) UTC.

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Updated: Saturday, 03 May, 2014 at 14:26 UTC
Description
At least 300 families have been burried under a hill that collapsed in a remote mountain village in northeast Afghanistan on Friday. The confirmed death count at present is 2,100, and is expected to rise in the coming days. “More then 2,100 people from 300 families are all dead,” Naweed Forotan, a spokesman for the Badakhshan provincial governorsaid. The United Nations said the focus was now on the more than 4,000 displaced by Friday’s disaster. There is a risk of further landslides in the area, officials said.

 

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Landslide in Afghanistan on Friday, 02 May, 2014 at 15:32 (03:32 PM) UTC.

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Updated: Sunday, 04 May, 2014 at 15:23 UTC
Description
The Afghan government officially named the scene hit by a massive landslide in Badakhshan province as a mass grave and started focusing on helping the survivors on Sunday. “The religious scholars and high level officials has convinced the locals to give up looking for dead bodies,” Haji Abdul Wadoud, governor of Argo district in Badakhshan told Anadolu Agency. “It is almost impossible to search for dead bodies,” he said. “When muslims die, they must be buried, and they are already under a huge hill of mud.” The first Vice President Mohammad Younus Qanooni also visited the area on Sunday along with some cabinet members and religious authorities. “All agreed that it would be named as the mass grave of Abe Barik martyrs,” Abdul Wadoud said. Early Friday afternoon, a massive landslide triggered by heavy rainfall engulfed the village of Abe Barik in northern Badakhshan province of Afghanistan. At least 300 families have been trapped under dirt and mud, whereas only 255 of the dead bodies have been identified so far, but the local authorities estimate that more than 2,100 people are dead. Heavy rains in the last few weeks have also caused flash floods in different parts of the country, taking dozens of lives and damaging hundreds of houses. Turkey’s IHH Humanitarian Relief Foundation has delivered humanitarian aid to 350 families hit by Friday’s landslide disaster in Badakhshan province in northeast Afghanistan. “Emergency packages were prepared for 350 families in the first stage of the aid campaign,” Orhan Sefik, Central Asia regional coordinator of the foundation, told Anadolu Agency. He said the packages contained food, rugs, blankets and kitchen utensils, adding that the foundation would continue to provide aid to the area. Earlier, Noor Mohammad Khawari, head of the Badakhshan central hospital told Anadolu Agency that it would be tragic if the locals agreed to the village becoming a mass grave although he said it would require an extraordinary effort driving by a big number of professionals and machinery to find the buried individuals. “Now they are discussing securing the scene from the threat of floods so that members of the victim families can come here to prayer” Khawari added. In a statement released from his office late Saturday, Afghan President Hamid Karzai said he was deeply saddened after hearing the news of the landslide. The Afghan government has also announced a day of national mourning in the country.

 

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File:Black garlic.jpgBlack garlic is a type of fermented garlic used as a food ingredient in Asian cuisine. It is made by fermenting whole bulbs of garlic at high temperature, a process that results in black cloves. The taste is sweet and syrupy with hints of balsamic.

Author  : Foodista

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Black Garlic and Sprouted Garlic Have Enhanced Health Benefits

April 21, 2014 | 159,564 views

By Dr. Mercola

Of all the foods Mother Nature provides, few foods offer more of a “botanical bonanza” for your health than garlic. Garlic is a bulbous root closely related to the onion, mentioned in historical documents dating back 5,000 years—before its fame wafted into the rest of the known world.

Speaking of wafting, garlic’s nickname “stinking rose” is well-deserved due to its undeniably pungent aroma that some find objectionable, but others find intoxicating.

Numerous studies show garlic’s amazing health potential in nearly every area of your body, from clogged arteries to gangrene to preventing insect bites and ear infections. There is even evidence that garlic is able to help slow your aging process. When it comes to this magical bulb, what’s not to love?

 

File:Purple Garlic.jpg

Purple Garlic  Author  :  Itzuvit 

 

Garlic Epitomizes a ‘Heart Healthy Food’

Like so many other complex plant foods, garlic contains a wide range of phytocompounds that act together to produce a wide variety of responses in your body. Garlic is rich in manganese, calcium, phosphorus, selenium, and vitamins B6 and C, so it’s beneficial for your bones as well as your thyroid.

Garlic also helps your body cleanse itself of heavy metals, such as lead, mercury, cadmium, and arsenic.1 Green Med Info has also assembled a list of studies demonstrating garlic’s positive effects for more than 150 different diseases.2 In general, its benefits fall into four main categories:

  1. Reducing inflammation (reduces risk of osteoarthritis as mentioned in the video above)
  2. Boosting immune function (antibacterial, antifungal, antiviral, and antiparasitic properties)
  3. Improving cardiovascular health and circulation (protects against clotting, retards plaque, improves lipids, and reduces blood pressure)
  4. Toxic to 14 kinds of cancer cells (including brain, lung, breast, and pancreatic)

The fact that garlic is so effective in fighting multiple types of cancer is probably related to its potent antioxidant effects. Garlic contains the precursors to allicin—a compound I’ll be discussing in detail shortly. Allicin is one of the most potent antioxidants from the plant kingdom.

In fact, researchers have determined that sulfenic acid, produced during the rapid decomposition of allicin, reacts with and neutralizes free radicals faster than any other known compound—it’s almost instantaneous when the two molecules meet. And as an anti-infective, garlic has been demonstrated to kill everything from candida to herpes, MRSA, drug-resistant tuberculosis, and even HIV.

 

File:Garlic Bulbs 2.jpg

Garlic Bulbs  Author  :  JJ Harrison       (jjharrison89@facebook.com)

 

Garlic’s Secret Weapon: Allicin

Researchers have found that allicin is an effective natural “antibiotic” that can eradicate even antibiotic-resistant bugs. An added benefit is that the bacteria appear incapable of developing a resistance to the compound. However, the garlic must be fresh because the active agent is destroyed in less than an hour after smashing the garlic clove.

Garlic technically does not contain allicin, but rather, it contains two agents in separate compartments of the clove that react to form the sulfur-rich compound allicin when the plant needs it: alliin and an enzyme called allinase. So, what makes them react?

Garlic has a robust defense system to protect itself from insects and fungi. It enzymatically produces allicin within seconds when it is injured. The crushing of its tissues causes a chemical reaction between the alliin and the allinase, and allicin is produced—nature’s “insecticide.” This is what makes garlic such a potent anti-infective, as well as what produces that pungent aroma when you cut into it.

But allicin is short-lived, lasting less than an hour. Therefore, cooking, aging, crushing, and otherwise processing garlic causes allicin to immediately break down into other compounds, so it’s difficult to get allicin up to biologically active levels in your body.3

Plus, an Army of Sulfur-Rich Phytochemicals

More than 100 different compounds have been identified in garlic, some of which come from the rapid breakdown of allicin itself. The absorption, metabolism, and biological effects of all these compounds are only partially understood. So, although garlic is known to possess a wealth of health benefits, we still do not know exactly which benefits come from which compounds, what compounds get into which tissues, etc.

As powerful as allicin is as an anti-infective, it only makes sense that garlic’s other health effects come from the synergism of those many OTHER compounds. This is a complicated topic, and if you want to explore it further, the Oregon State’s Linus Pauling Institute has a comprehensive article in their online Micronutrient Information Center.4

 

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Shellfish Irradiation To Reduce Food Poisoning Gets FDA Nod

The U.S. Food and Drug Administration has approved the use of ionizing radiation to kill foodborne pathogens on crustacean shellfish and extend their shelf life. The April 11 decision is in response to a food additive petition submitted by the National Fisheries Institute 13 years ago.

irradiated-symbolThe decision will allow processors of crustaceans including crab, shrimp, lobster, crayfish, and prawns use small amounts of ionizing radiation to reduce, but not eliminate, dangerous foodborne bacteria such as E.coli, Vibrio and Listeria.  The maximum permitted dose is 6.0 kiloGray.

The rule covers shellfish sold raw, frozen, shelled, dried, cooked and partially cooked. It also covers crustaceans processed with spices or a small number of other ingredients.

 

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Forbes

Will Irradiated Burgers Turn You Radioactive? The Truth About Food Irradiation

As prolific and commonplace as they are in our lives, “foodstuffs” and “food processes” still confound us. I recently received a query in my inbox; the sender was anxious over some irradiated burgers he had bought. Would they harm him? Would they turn him radioactive? Upon reflection, it seemed ripe fodder for a Forbes post.

I noticed a symbol on a package of burgers that I bought, and saw that it meant the beef had been irradiated. I didn’t eat them. What does this mean to have food irradiated, what does involve, is it bad for me, and were the burgers radioactive?

Radiation at the best of times doesn’t elicit warm, fuzzy feelings. When it gets anywhere near our food supply, we’re prone to panic, hysteria even. But, with irradiated food, where the results are comparable to pasteurization, there’s absolutely no need for frenzy, or to let perfectly fine fare go to waste.

While conventional pasteurization depends on heat, irradiation relies on energy generated by ionizing radiation. This can come from either gamma rays from a radioactive element like cobalt-60, electron beam technology or x-rays. Higher doses of irradiation can kill disease-causing microorganisms like E.coli and Salmonella – this would have been the case with your burgers. Lower doses can replace other forms of fumigation to eradicate insects such as fruit flies and weevils from produce, and extend shelf life by retarding spoilage and natural processes such as ripening and sprouting.

All irradiated food is required by law to carry an internationally recognized symbol, known as a radura — usually green and resembling a circular flower flanked by two leaves within a broken circle. The packaging must also bear a statement indicating the food has been irradiated.

The radura should embolden you to tuck in rather than to throw out your burgers. Irradiation is by no means intended as a substitute for scrupulous hygiene standards, but it does provide that extra measure of safety. The off-putting reality is that burgers and other ground meat products are prone to contamination being frequently made from off-cuts and trimmings that may have been in contact with fecal matter. If a single cut of meat, say a steak or a chicken breast, is contaminated with E.coli or Salmonella, the pathogens harbor only on the surface of the meat being unable to permeate to the interior. Searing the outside over high heat will kill off any nasties. With a burger however, surface bacteria can become mixed into the ground meat. The risk of food poisoning then is inordinately higher despite a well-browned crust  – especially if you like your burgers pink and well below 160F in the middle.

 

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US News & World Report

The Basics on the Foodfight Over Irradiation

Should you look for the “radura” symbol?

Video: Healthful Eating Recipes

Video: Healthful Eating Recipes

By Sept. 5, 2008 SHARE

The Food and Drug Administration’s approval late last month of pathogen-zapping irradiation technology for fresh spinach and iceberg lettuce has reignited a long simmering debate about how to improve the safety of food. The news comes as the latest food safety scare—the salmonella outbreak probably caused by hot peppers—winds down after infecting 1,442 people across 43 states and killing two of them. The Centers for Disease Control estimates that foodborne diseases cause approximately 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths each year in the United States.

Given the less than spotless state of the nation’s food supply, is bombarding a product with radiation to kill microorganisms such as E. coli and salmonella a good thing? Or should you avoid irradiated food, as some groups urge? U.S. News asked food safety experts some key questions to help you decide.

What is irradiation?
The process involves treating a food with a short burst of high energy radiation that damages the DNA of bacteria. Though the FDA has only just approved the technique for use with fresh spinach and iceberg lettuce, the technology is not new. In fact, the agency has conducted safety tests on the technology for more than 40 years, and its use on meat has been approved since 1997. Spinach and iceberg lettuce are the first types of produce approved for irradiation at levels intense enough to kill pathogens. (Lower doses have been approved for other purposes, such as controlling insect infestations and slowing ripening produce’s maturation.) Why do some food processors want to irradiate food?
Groups that represent food processors, such as the Grocery Manufacturers Association and the American Meat Institute, want to irradiate certain products to kill problematic pathogens and to extend shelf life. Research shows that irradiation destroys 99.9 percent of common foodborne pathogens. However, advocacy groups such as Food & Water Watch and the Organic Consumers Association oppose the irradiation of food on the grounds that it doesn’t address the root causes of outbreaks, such as unsanitary conditions at farms and food processing plants, and reduces the nutritional quality, taste, and texture of food. Why has the Food and Drug Administration decided to approve the technology for use with spinach and lettuce now?

 

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FDA Expands Irradiation of Food Supply; Harmonizing with Codex Alimentarius

Brandon Turbeville
Activist Post

Demonstrating the lack of concern held by regulatory agencies for public safety or public opinion as well as the increasing attempts to become compliant with Codex Alimentarius regulations, the FDA has recently expanded the amount of ionized radiation that can be used to treat unrefrigerated raw meat.

As reported by Food Safety News, the two new policies decided upon by the FDA were issued in response to two petitions filed in 1999 by the Food Safety and Inspection Service of the U.S. Department of Agriculture.

While the previous policy was that only refrigerated or frozen meats could be irradiated, the new rule allows for the irradiation of unrefrigerated raw meat. The second rule change allows for increasing the dose of ionizing radiation in poultry from 3.0 kGY to 4.5 kGy.

Although a period for public comment is always set aside for regulatory agency decisions regarding potential changes to policy, the FDA promptly ignored the many comments it received from individuals all over the country as well as consumer advocacy groups which requested the denial of the two FSIS petitions.

The response from the FDA was that all of these comments, made by individuals and by groups such as Public Citizen and the Center for Food Safety, “were of a general nature” and “did not contain any substantive information that could be used in a safety evaluation of irradiated poultry.” This statement was made regarding both the poultry irradiation rule and the passage of a new meat temperature rule.

Predictably, the FDA has defended its decision by circular logic that flies in the face of science and common sense. The agency is claiming that “irradiating unrefrigerated meat was not found to increase meat’s toxicity, change the food’s nutritional properties or increase the likelihood of certain bacteria thriving on meat; therefore FDA has determined that this is a safe application for the process.”

Of course, while the FDA claims that irradiation is not found to increase toxicity or change nutritional properties, the very reason that the FDA has jurisdiction over food irradiation to begin with is because the process of irradiation can do just these very things. Even the FDA admits[1] that, because irradiation “can affect the characteristics of the food,” it is considered a “food additive.” Thus, because food additives fall under the purview of the FDA, irradiation is regulated (or not) by the agency.

By allowing for higher doses of irradiation in food, the FDA is knowingly complicit in covering up unsanitary food production practices by major corporations as well as accepting the inclusion of clearly harmful material (i.e. radiation) into the food supply. Keep in mind, irradiation is mostly used by corporations in order to cover up deplorable manufacturing conditions and dangerous food contamination.

 

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Food Irradiation Supports Agribusiness, Harms Health

Irradiation Lab Mouse Food Irradiation Supports Agribusiness, Harms Health

 

by Heidi Stevenson
Gaia-Health.com

Agribusiness is polluting and destroying the food on which we depend . Irradiation destroys nutrients and creates poisons. Despite claims, it’s largely hidden from us. It exists for the benefit of Agribiz, not for our health.

Food irradiation exists only because Agribusiness exists. It isn’t to support your health. As we’ve seen recently with outbreaks of food-borne disease, modern food production is innately unhealthy. It utilizes monoculture, long term storage, and chemicals. None of these are good for us, but all create enormous profits for a money-hungry industry. The need to sterilize foods on a mass scale simply did not exist until Agribusiness changed the nature of what we eat.

Modern food processing and distribution is highly mechanized, with tremendous pressure placed on employees to simply push things through and money carefully spent to grease the palms of those who might have called a stop to the madness. Agribusiness considers it cost-effective to irradiate foods, which sterilizes them and significantly increases their shelf life.

The efforts to utilize irradiation cover the spectrum from propaganda to hiding it from the public. We’re told that food irradiation is safe, effective, and doesn’t affect food quality. Let’s call these claims the myths that they are and examine them.

Myth: Irradiation is effective.

Fact: This is a very slippery claim. Yes, it does kill many infectious organisms, in particular, bacteria. However, it does not protect against toxic elements, such as the neurotoxin produced by Clostridium botulinum, the bacterium that causes botulism. Killing the bacteria can create a sense of security, though the actual disease cause is still present.

Irradiation’s effectiveness against viruses is limited, so anthrax and hepatitis may still survive after irradiation. Prions, the cause of mad cow disease, are untouched by it.

Reinfestation of food is not prevented by irradiation. In fact, it holds the potential of allowing worse contamination. By eliminating most infectious organisms, beneficial ones are also destroyed. This results in there being nothing to prevent reinfection, allowing opportunistic bacteria and viruses free rein in irradiated foods.

Factory farms are not healthy places. Pigs are kept for their entire lives in horrifically unsanitary conditions, with their droppings and urine left uncleared where they fall through the cages, so they rot and release constant toxic fumes. Irradiation is a means to avoid dealing with this inhumane and unhealthy situation.

Urine, feces, pus, tumors, and vomit are not removed by irradiation.

Myth: Irradiation is safe.

Fact: This is simply false. As documented in Food Irradiation, Cats, and Doublespeak: Researchers Reinvent Reality, it’s well known to cause neurological damage in cats.

Irradiation generates furans in food. Carbofuran is a member of this class. It’s the poison, which is banned in Europe and severely curtailed in the US, that FMC sells under the name of Furadan, as reported in PsychoCorp #1—FMC Product Banned in U.S. Kills Lions in Africa. All furans are considered carcinogenic. Fruits, in particular, are affected by the generation of furans.

Public Citizen reports laboratory animals fed irradiated foods suffered “a myriad of serious health problems in laboratory animals that ate irradiated foods, including premature death, fatal internal bleeding, a rare form of cancer, stillbirths and other reproductive problems, mutations and other genetic damage, organ malfunctions, stunted growth and vitamin deficiencies.”

The growth of aflatoxin, implicated in liver cancer in southern states, is stimulated by irradiation. The World Health Organization considers aflatoxin to be a significant health risk. Unique Radiolytic Products (URPs) are produced by irradiation. These chemical compounds have not been well studied, but one group of them, cyclobutanones, have been found to promote cancer and genetic damage in rats, and to cause genetic and cellular damage in both rats and humans. Cyclobutanones are radiation by-products of palmitic acid, which is present in nearly all foods.

Other chemicals known to cause cancer and birth defects are formed by irradiation, including benzene, toluene, and methyl ethyl ketone.

Free radicals are formed by irradiation. These are the targets of antioxidants, supplements that are very popular now. Consider that some antioxidants, such as vitamin A, are destroyed by irradiation. So irradiation holds a double whammy against health—destroying the antioxidants that might help resolve the chemicals it creates.

The journal, Nutrition and Cancer reported in 2002 that colon cancer can be caused by a chemical compound found only in irradiated food.

Myth: Irradiation doesn’t affect food quality.

Fact: There is extensive documentation for the loss of key nutrients from irradiation of food. The Center for Food Safety reports that anywhere from 2-95% of the vitamins can be lost. They cite losses of as much as 80% of vitamin A in eggs, 95% of vitamin A and lutein in green beans, 50% of vitamin A and lutein in broccoli, and 40% of beta carotene in orange juice. Irradiation is also reported to destroy the B, C, E, and K vitamins.

 

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Additional Sources on Irradiation of food and it’s byproducts

Pubmed Data : Nutr Cancer. 2002;44(2):189-91. PMID: 12734067
Study Type : Animal Study

Pubmed Data : J Food Prot. 2008 Jun;71(6):1270-2. PMID: 18592759
Study Type : Animal Study

Pubmed Data : Poult Sci. 2001 Jan ;80(1):105-8. PMID: 11214329
Study Type : Animal Study

Pubmed Data : Food Chem Toxicol. 2012 Sep 19 ;51C:46-52. Epub 2012 Sep 19. PMID: 23000443
Study Type : Animal Study

Pubmed Data : Neurosci Lett. 2006 Sep 25;405(3):172-4. Epub 2006 Jul 26. PMID: 12380747
Study Type : Animal Study
Additional Links

Additional Keywords : Gamma Irradiation : CK(9) : AC(6)

Pubmed Data : Biosci Biotechnol Biochem. 2012 ;76(5):900-5. Epub 2012 May 7. PMID: 22738956
Study Type : Plant Study

Pubmed Data : PDA J Pharm Sci Technol. 2010 Sep-Oct;64(5):432-5. PMID: 21502047
Study Type : Review

Pubmed Data : J Agric Food Chem. 2005 Oct 5;53(20):7826-31. PMID: 16190637
Study Type : In Vitro Study
Additional Links

Additional Keywords : Gamma Irradiation : CK(9) : AC(6)
Problem Substances : Furan : CK(11) : AC(2)
Adverse Pharmacological Actions : Carcinogenic : CK(936) : AC(130)

Pubmed Data : J Sci Food Agric. 2011 Mar 15;91(4):634-49. Epub 2010 Dec 23. PMID: 21302317
Study Type : In Vitro Study
Additional Links


Pubmed Data : J Food Sci. 2011 Sep ;76(7):C1056-61. PMID: 22417543
Study Type : Plant Study
Additional Links

Pharmacological Actions : Antioxidants : CK(3723) : AC(1318)
Adverse Pharmacological Actions : Oxidant : CK(104) : AC(37)

Pubmed Data : Poult Sci. 2011 Nov ;90(11):2578-83. PMID: 22010244
Study Type : Review

Pubmed Data : Food Chem Toxicol. 2007 Dec;45(12):2581-91. Epub 2007 Jun 28. PMID: 17766022
Study Type : In Vitro Study
Additional Links

Additional Keywords : Gamma Irradiation : CK(9) : AC(6)

Pubmed Data : Mutat Res. 2006 Feb 22;594(1-2):10-9. Epub 2005 Sep 8. PMID: 16153665
Study Type : In Vitro Study

 

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