UConn Home & Garden Education Center Educational outreach program provided by the University of Connecticut that offers information on a range of subjects, including soil testing, lead poisoning, indoor air quality, food safety and septic system management. http://www.canr.uconn.edu/garden/
Extractions: Call us toll free at (877) 486-6271 or locally at 486-6271. FAX us your questions at (860) 486-6338. Write to us at Home and Garden Education Center, Ratcliffe Hicks Building, Room 4, 1380 Storrs Road Unit 4115, Storrs, CT 06269-4115. E-mail us at ladybug@canr.uconn.edu Walk-ins Are Always Welcome! is to be a highly respected and visible educational outreach program to the citizens of Connecticut. The Center is designed to meet the needs of an increasingly sophisticated audience by providing accurate, thorough and timely information on a wide variety of issues. Do you have a home or garden question? Check our FAQs for answers to questions that are frequently asked of our Outreach Assistants or look in Fact Sheets . If you do not find the answer on our site, send your question by email . There are also downloadable Diagnostic Sheets for your perusal.
MSG - Slowly Poisoning America In the book he wrote, an expose of the food additive industry called The Slow poisoning of America, (www.spofamerica.com ), he said that MSG is added to food http://www.rense.com/general52/msg.htm
Extractions: I wondered if there could be an actual chemical causing the massive obesity epidemic, so did a friend of mine, John Erb. He was a research assistant at the University of Waterloo, and spent years working for the government. He made an amazing discovery while going through scientific journals for a book he was writing called The Slow Poisoning of America. In hundreds of studies around the world, scientists were creating obese mice and rats to use in diet or diabetes test studies. No strain of rat or mice is naturally obese, so the scientists have to create them. They make these morbidly obese creatures by injecting them with a chemical when they are first born. The MSG triples the amount of insulin the pancreas creates, causing rats (and humans?) to become obese They even have a title for the race of fat rodents they create: "MSG-Treated Rats" . MSG? I was shocked too. I went to my kitchen, checking the cupboards and the fridge. MSG was in everything! The Campbell's soups, the Hostess Doritos, the Lays flavored potato chips, Top Ramen, Betty Crocker Hamburger Helper, Heinz canned gravy, Swanson frozen prepared meals, Kraft salad dressings, especially the 'healthy low fat' ones. The items that didn't have MSG had something called Hydrolyzed Vegetable Protein, which is just another name for Monosodium Glutamate. It was shocking to see just how many of the foods we feed our children everyday are filled with this stuff. They hide MSG under many different names in order to fool those who catch on.
Extractions: Recipes Daily Cookbook reviews Recipe Swap Resource Additives Alcohol Beer Beverages Coffee Dairy Fat Fruit Grains Herbs Italian Key Ingredient Meat Organic Seafood Snacks Southern Sweets Tea Veggies Vitamins Restaurant Atlanta Baltimore Boston Chicago Dallas Denver Detroit Fort Worth Houston Las Vegas Los Angeles Miami Minneapolis New Orleans NYC Orlando Philly Phoenix Pittsburgh Salt Lake San Antonio San Diego San Fran Seattle St. Louis
Battling Food-Poisoning Bacteria News , Battling foodpoisoning Bacteria. Battling food-poisoning Bacteria was published in the February 1999 issue of Agricultural Research magazine. Top. http://www.ars.usda.gov/is/ar/archive/feb99/food0299.htm
Extractions: News Magazine Subscriptions Editorial Staff ... News > Battling Food-Poisoning Bacteria In 1931, USDA's Bureau of Home Economics published the fourth edition of Aunt Sammy's Radio Recipes , a compilation of the most popular recipes and menus from "Housekeepers' Chats," a 1926 radio program for women. Across the country, Agricultural Research Service National Animal Disease Center (NADC) in Ames, Iowa. Researchers at Ames are battling four major bacterial pathogens in food: Campylobacter jejuni Salmonella Escherichia coli O157:H7, and Listeria monocytogenes . One major battle is already won: finding faster ways to identify the enemy. "Each strain of bacteria has a specific genetic fingerprint," says ARS microbiologist Irene V. Wesley. When an outbreak of foodborne illness occurs, Wesley obtains samples of both the food and bacterial isolates taken from individuals who became ill. Her basic studies show that DNA fingerprints of the patients' harmful bacteria match those in foods that made them ill. In the last 3 years, Wesley and her NADC colleagues have developed several quick and accurate tests to identify foodborne pathogens. The tests use a gene-multiplying technique called polymerase chain reaction (PCR) to recognize pathogens in animal, human, and food samples in less than 8 hours. Culturing techniques, by comparison, can take up to 2 weeks.
Food Standards Agency - Safety Safety The Agency does lots of work to help ensure the safety of the food we eat, from the drive to bring down foodborne illness, to the regulation of http://www.foodstandards.gov.uk/safereating/
Extractions: The Agency does lots of work to help ensure the safety of the food we eat, from the drive to bring down foodborne illness, to the regulation of pesticides and research into GM food. Find out more about the food safety work we do and read advice about specific issues. Chloropropanols in meat products A Food Standards Agency investigation into 1,3-dichloropropanol (1,3-DCP) has not found it in any of the meat products tested. 1,3-DCP is a chemical that might harm people's health. More Read the packaging instructions People regularly re-use packaging in ways that it isn't designed for and this may raise the level of chemicals that get into their food, a Food Standards Agency study has found. More Agency response to lasalocid report from the Soil Association The Food Standards Agency is reiterating its advice about eating eggs in the light of the Soil Association's report on a particular feed additive residue in eggs. The report does not raise any immediate health concerns but the Agency is continuing to press industry to ensure that the additive, lasalocid, is not found in eggs. More Food Additives Additives aren't a recent invention. Saltpetre was used in the Middle Ages to preserve meat. Nowadays, nitrite, the active ingredient in saltpetre, is used. It avoids meat becoming contaminated with the organism that causes botulism. There has been a survey to check that the maximum limits for nitrate in cured meats are not exceeded.
DBMD - Foodborne Infections - General Information graphic to jump to top of page. How does food become contaminated? There is only so much the consumer can do. How can food be made safer in the first place? http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm
Extractions: Where can I learn more about foodborne diseases? What is foodborne disease? Foodborne disease is caused by consuming contaminated foods or beverages. Many different disease-causing microbes, or pathogens, can contaminate foods, so there are many different foodborne infections. In addition, poisonous chemicals, or other harmful substances can cause foodborne diseases if they are present in food. More than 250 different foodborne diseases have been described. Most of these diseases are infections, caused by a variety of bacteria, viruses, and parasites that can be foodborne. Other diseases are poisonings, caused by harmful toxins or chemicals that have contaminated the food, for example, poisonous mushrooms. These different diseases have many different symptoms, so there is no one "syndrome" that is foodborne illness. However, the microbe or toxin enters the body through the gastrointestinal tract, and often causes the first symptoms there, so nausea, vomiting, abdominal cramps and diarrhea are common symptoms in many foodborne diseases.
