Should I include pork in foods to avoid during pregnancy

We all know that there are certain foods to avoid during pregnancy; raw fish, alcohol and cold cuts is often listed among them. Pork, however, has a long history of problems, and it is no surprise that pregnant women look on it as well as the shame of the roses. Chain letters sent still on horror stories and warnings increase pigmeat bad name. Let's look at Why pork has a bad reputation and whether it is relevant today, especially for pregnant mothers.

The question of contagion

Between religious prohibitions and a series of ongoing stories on the evils of pork, it is not difficult to imagine why pregnant women can ask themselves whether it is safe to eat "other white meat." For many centuries pork, actually contained trichinella cysts or undeveloped larvae.

Resulting disease trichinosis is caused when these cysts are released by the stomach acids; travel to the small intestines and through the blood stream to the muscles where they encyst again. The cycle is repeated.

But pork is responsible?

There was a time when pork was a prime factor in human pollution. Today it is simply not the case. Pork is raised in completely different conditions and has not been associated with trichinella time.

In fact, you have a much greater chance of contracting this or any other food borne illness by eating wild horse, walrus or heaven forbid cougar.

Regardless of what you eat, it is of course possible to eradicate the risk by simply cooking the meat well enough. Examination for trichinae (Trichinella spiralis) is killed at a temperature of 140 F and the recommended temperature for cooking pork is 160 F; more than enough to solve any problem.

In addition, of the 25 or so cases reported in the United States each year, been no attributed to commercially raised pork. The track always infection back to the wild.

What does it mean all mean?

Not is also fine a point on it, there is no reason not to eat pork during your pregnancy as long as it comes from a trusted source and cooked enough. In fact, pork has changed dramatically in the years and is no longer fat-laden meat from the past.

Many cuts of pork compare favourably with chicken and beef in nutritional content revert. However, the key is to find a producer who offers pork is raised humanely and kept on a vegetarian diet without the addition of routine antibiotics and growth hormones. Kind of pork is even better, you are just as grass-fed beef nutritionally superior to commercially raised lot cattle.

Find humanely raised organic pork in your area, you only need to turn off online. There are several manufacturers now offer this kind of meat, and once if they sell pork odds are good that they also can provide you with other humanely raised. These include the aforementioned fed with grass beef and lamb, possibly even bison and poultry.

Do not worry-enjoy your pork

If you choose to enjoy a slice of nitrate/nitrite free bacon, is a ham sandwich or cook up some pork roast at the same time expect there is no reason for concern. You can count on pork as one of your many sources of healthy, lean protein throughout your pregnancy.

Mix with wild caught fish, grass-fed beef and lamb, whole organic poultry and organic eggs, and you have it done. Black makes all the difference when you try to include a nutritional broad spectrum.

Simply remember that infants are not made from protein alone: make sure you get plenty of whole grains, products, and water. More tips for eating right during your pregnancy, you should check the other articles on this site.

The dangers of Undercooked foods

Undercooked foods is one of the most common ways that food borne diseases spread. Most of the raw food, especially animal products should be cooked thoroughly in order to kill all bacteria that may be present. Meat, for example, have an optimum internal temperature which they must be cooked in order to minimise the risk of disease. When bacteria on food is not completely eliminated, there is a chance that the consumer can infect and cause a serious illness. Restaurants and other places, that prepares food have a responsibility to serve clean, fully cooked food to their customers. When they fail to prepare food for the appropriate temperatures, they can be held responsible for any diseases as a result.

Food borne illness & infection sources

Center for Disease Control (CDC) estimates that around 76 million cases of food poisoning occur every year in the United States, affects approximately 20-25% of the population annually. Of these cases is estimated about 5,000 people die from food borne diseases each year. Some of the most common sources of infection are animal products, including Turkey, beef, chicken, pork, eggs and seafood. These products can become infected with bacteria, while they are being treated. In the United States are two types of bacteria, which often leads to infection of e. coli and Salmonella. Full cooking process destroys all germs can have colonised on foods, rendering them safe to eat.

Recommended internal cooking temperatures

Each type of product has a different optimal temperature to kill latent bacteria. U.s. Department of agriculture (USDA) lists the following internal temperatures as threshold in order to be safe to consume:

Chicken: 165 (F)
Egg products: 160 (F)
Fish: 145 (F)
Ground beef: 160 (F)
Pigmeat: 160 (F)
Steaks: 145 (F)
Effects of food poisoning

Food poisoning is extremely unpleasant for most but typically only lasts 1-2 days. For some, however, can a more serious cases of food poisoning cause a serious illness or even death. Children, the elderly and others with weak immune systems are more likely to develop severe food borne illness. Symptoms of food poisoning include nausea, vomiting, diarrhea, stomach pain and a high fever. A person who fall seriously ill may be burdened with the costs for comprehensive treatment, hospital stay, rehabilitation, medicine, lost wages from the time away from work and pain and suffering.

If you or someone you love has fallen ill or suffered a wrongful death from food borne illness caused by undercooked foods, a company with food can be responsible and your family may be entitled to compensation for damage and injuries.

For more information

If you want to know more about the risks associated with undercooked food and food poisoning responsibility, to visit the website of the experienced Waukesha personal injury lawyers Habush, Habush & Rottier, S.C. today.

The meat you eat: how Corporate farming have threatened the U.s. food supply

Factory Farming

The big names in American agriculture would like you to believe that your strip steak, salmon fillet, scrambled eggs and bacon came from healthy, happy animals raised on good, old fashioned family farms. But, as more Americans are coming to realize, behind those perfectly cellophane-wrapped meats, bright white eggs and plastic milk gallons are spoken so gruesome and down right shocking that it's a surprise Hollywood has yet to make it a movie about it.

"It" ice agri business, the term given to describe the mass production of meats, poultry, fish, eggs and milk in America today, and it's the topic of Ken Midkiff's new book, The Meat You Eat: How Corporate Farming Has Endangered America's Food Supply a book that absolutely every American who values their health, eats meat, believes in humanity, and/or values our environment should read!

If you've never heard about the unethical conditions and extreme environmental toll of factory farms or the many unsavory and dangerous additives two mass-produced meats and animal products, then be prepared for a huge wakeup call when you read this important book. And for those who have, this book will open your eyes to the real problem to hand-large and incredibly powerful corporations who are in control of the food supply-and offer you a solution that you can really use.

Unsavory Mass Farming Statistics Did You Know

* About 70 percent of all antibiotics and similar drugs produced in the United States are given two livestock and poultry

* Arsenic and selenium are sometimes added to livestock feed two stimulate appetite

* Sanderson Farms, a chicken plant that is ranked 24th on the Epa list of the largest polluters in the country, and whose Web site says, "100% Chicken. Naturally, "released 2, 195, 343 pounds of toxic wastes into neighboring waterways

* 3% of U.S. farms generate 62% of all agricultural production

* An average farmed salmon steak contains nearly 10 times more toxic PCBs than a wild salmon steak

The message of "The Meat You Eat" comes through loud and clear: Large corporations have taken over the production of food in America and, unless we get control back to the small farmers who take pride in producing healthy food from happy animals, our food supplies, our environment and our own bodies will suffer.

It is quite apparent that Ken Midkiff has done extensive homework on the topic (and, as he is the Sierra Club's Clean Water Campaign Director, has access to some "insider" facts), as this book is not a "rant" but instead is supported throughout the city researched insights. Here are just a few of the examples that Midkiff cites:

* In McDonald County, Mississippi, where 13 million broiler chickens and hundreds of thousands of turkeys are produced, every stream is on a government "impaired water body" list.

* The smells coming from one hog farm, with some 80.000 hogs in Missouri forced many residents to buy air conditioners because they could no longer open their windows for fresh air.

* School officials in an Ohio town that's home to a chicken plant with 15 million chickens strug slid just to keep flies away from students.

Clearly the environment cannot take too much more of this abuse before permanent damage sets in, but if this is the damage being done to the environment, imagine the damage being done to our bodies. Animals on factory farms this includes cows, pigs and fish--are not raised to provide healthy food sources they're raised to make the maximum amount of money possible.

Maximum profit is why they are bold sub-par foods like grains, pumped full of antibiotics and hormones to fend of the diseases that feasts in the large warehouses and make them grow quickly. Maximum profit is why they are raised in toxic environments full of animal wastes and chemicals, and then sometimes, as in the case of milk and some eggs, are pasteurized or heat treated to kill off dangerous pathogens (that are there in the first place because the conditions are so toxic).

In the end, as Midkiff makes clear in "The Meat You Eat," the animals suffer, the environment suffers, and the health of you and your loved ones suffers.

Let's Give Our Kids a Chance

At this rate, it seems that factory farms will soon make family farms a thing of the past, and our children and generations to come will not have access to the clean sources of food that many of us took for granted.

Farm Country

One of the best party of "The Meat You Eat" is a resource section in the back to find small, sustainable farmers in your area. These are the types of farmers that the big corporations draw pictures of on their product labels; "the real" family "farms that our society is forcing into extinction. There is a listing for every state.

Aside from being free of antibiotics, hormones, pesticides and other chemicals, animals that are raised on pasture, or on small, sustainable farms are happier "and healthier:

* Factory-farmed cattle fed grains are more susceptible to e. Coli and other bacterial infections

* Meat from pasture-raised animals is lower in calories and "bad" omega-6 fats and higher in "good" omega-3 and CLA fats

* Eggs from poultry raised on pasture have 10% less fat, 40% more vitamin A and 400% more omega-3

* Factory-farmed animals live in highly stressful and inhumane conditions, making them predisposed to illness and food-borne pathogens

No matter what your personal political affiliation, SixWise.com urges everyone to take the time to read The Meat You Eat it's a quick read (the chapters are even broken down into easily manageable sections one Big Pig, Big Chicken and Big EggBig, Big Milk, Beef and Big Fish), an important read, and one that can help lead to a positive transformation in both a big-picture and personal sense.

We have given up to the agri business corporation a crucial part of our responsibility as human beings and we must now think of ways to take it back.

You can still learn more on http://www.mayoclinic.com/ and http://www.emedicinehealth.com/script/main/hp.asp

The real dirt on what is lurking on your plate

Families around the country are worried about the dubious practices concerning their food. Reminiscent of food, reports of harmful pesticides and incorrect handling methods plage regularly news, threatening the lives of people like 26-year-old Alexis Sarti in Costa Mesa, California, who was paralyzed and blind after eating disorders spotted Ahí tuna. After being hospitalized in 49 days, she now suffers from permanent nerve damage.

When it reaches our plates, most foods have been:

Trucked more than 1500 kilometres
sprayed with many chemicals
Covered with a film wax
Affected by 20 different sets of hands

The fact is that 10,000 deaths and more than 80 million illnesses each year are attributed to consumption of contaminated foods in the United States (National Research Council), a number which has not fallen in the last 3 years, despite the Government's efforts.

Pathogenic micro-organisms such as e. coli, Salmonella and parasites are commonly found on fresh vegetables, fruit, meat, seafood and poultry. Organically grown products can make further risk of microbial contamination from the broad application of animal manure instead of chemical fertilisers. Compound the issue, we are increasingly dependent on imported products and other goods from countries with unknown agricultural practices. Only about 1% of all imported food controlled by FDA (Center for Science in the public interest Reference).

Fresh produce items such as apples, cucumbers and peppers arrive at food markets with a wax coating to preserve moisture and extend durability, trapping potentially harmful residues below the surface. The presence of other chemicals, including pesticides, fungicides and chemical fertilizers on producing surfaces, even if present in low levels, is also a public health problem. In 2000, we spent nearly a billion pounds of pesticides in the United States, but 20% of these pesticides is set by the EPA as carcinogenic in humans. Exposure has also been associated with Parkinson's, autism and leukaemia. Pregnant women, lactating mothers, infants, young children, the elderly and persons with autoimmune deficiencies are the highest risk.

Food preparation techniques to produce, meat and poultry can also introduce additional health risks, cutting boards, counter surfaces and utensils can facilitate the transfer of food borne pathogens. According to consumer reports December regards was two thirds of the only chicken found to be contaminated with potentially harmful bacteria such as Campylobacter and Salmonella.

What are the options

Bacteria, microorganisms, dirt, chemicals and other contaminants should be sufficiently removed before consumption to reduce the risk of disease. But what is the most effective method Most people are just their fruit and vegetables under the faucet with water rinse and do not wash, poultry or shellfish whatsoever. The washing of food with water is not enough, however, to remove the bacteria that can cause serious illness, based on a USDA study in 2008. Most of the chemicals used to produce including wax and pesticides is not water-soluble and cannot be removed by water wash alone. Rinsing should not be confused with the cleaning.

In an effort to remove bacteria, pesticide residue and other contaminants, have many families resorted to home remedies, including vinegar, baking soda and even bleach. These different techniques may be unsafe with regard to their efficiency, can change the taste and smell of food, and may be potentially toxic if used improperly.

TOP 3 steps to KEEP CLEAN in the kitchen

Cleanliness is an important factor in food safety. With proper attention food handling and proper washing techniques you can reduce your risk of food borne illness and exposure to potentially harmful pollutants to keep your family safer and healthier considerably.

1) use a high-quality food wash: certain foods rinses are scientifically proven to be safe and highly effective in removing wax and pesticide residues while kills bacteria, without changing the flavour or taste. When you select a food washing, look for ingredients such as citric acid, which is effective in stripping pollutants and wax. Other ingredients produce such as sea salt has been used for thousands of years as an effective antibacterial solution and are also useful in prolonging the shelf-life after waxy coating is removed. A mild plant-based metal brushes is also useful in remove visible dirt and surface residues. It is best to avoid alcohol, because this can be unsafe if consumed, especially for children. Grapefruit seed extract and citrus oil can also leave a residue or change the taste of certain products, including berries and lettuce.

2) Clean surfaces correctly: washing the surface of cutting boards, counters and your hands on a regular basis during the preparation of any type of uncooked food to reduce the risk of food borne illness. This includes production, eggs, poultry, meat, shellfish. It is also a good idea to thoroughly clean your poultry and seafood before you cook them correctly, as they often have sat in their own fluid and has visible dirt, especially in the case of shellfish. There are also effective, ready to use products on the market that can safely clean foods and cutting surfaces.

3) be careful with "ready-to-Eat" labels. When you buy ready-to-eat shrimp or other food, ensure that they have not been handled by gloves which have touched raw or uncooked foods, as this can lead to cross-contamination. Also, if you purchase pre-washed, bagged lettuce, you should still clean them thoroughly as bacteria such as e. coli can quickly grow in green. Be sure to check the expiration date on these, as well as.

You can still learn more on www.netdoctor.co.uk and http://www.ncbi.nlm.nih.gov/

Two of the biggest risks to your Restaurant faces

You know many of the risks in connection with your restaurant such as employment practices liability, employee dishonesty and product liability. But what sets your restaurant constitutes the greatest risk Two risks that can be quickly run your restaurant in bankruptcy is a fire which damage your facility or attached to a food borne illness.

According to the National Fire Protection Association cooking equipment accounted for 14% of the total number of non-residential structural fires in the United States between 1999-2002 and is the second cause of fires next to arson.

The CDC reports that the presence of certain food borne diseases is increasing from 2005 to 2006. Import of foods in the United States has risen by 50% in recent years. The FDA is currently only able to verify approximately 1% of the 25,000 shipments, enter in the United States each day from 100 countries.

The possibilities for being linked with a food borne illness have probably never been higher as a result of:

Increased imports of food from all over the world

Decline in FDA's ability to inspect the import

More advanced methods such as pulsed-field gel electrophoresis (PFGE) link food borne disease to its source.

Traditionally high turnover rate in the industry, which makes it difficult to train and educate employees in food safety procedures.

Legal doctrines strict liability and constructive knowledge

Restaurants must now more than ever, be aware of the supply chain and take proactive measures to ensure the quality of the food they buy and serve to their customers. It is not enough to look at your insurance renewal and that you have fire insurance, business interruption and first party food contamination coverage.

Too many restaurant owners feel a false sense of security, inadvertently during the insured person and find themselves with inadequate coverage. You cannot change anything about the coverage borders or political provisions, where a loss has occurred

Coverage forms available for real estate and business income is relatively standardized by ISO commercial insurance services. However, the same does not hold true when it comes to first party food contamination (see September issue of upscale quality assurance newsletter)

Manage your exposure by:

The establishment of the amount and type of coverage you need.

Understanding of what it will trigger coverage.

Determine how long the bearer will continue to pay your loss of income, advertising expense and employees lost wages including your server tips, when you open again.

Creation of loss control and safety measures to prevent these types of losses

What should you do

Obtain a certified assessment for reconstruction cost of your building.

Determine the replacement cost for all of your equipment, inventory and business personal property.

Review the terms of your lease, as they relate to property insurance requirements, in particular, improvements and betterments.

Keep copies of all financial records, customer, customer lists, and insurance policies on an off site location.

Complete a business loss of income worksheet.

Complete an analysis of potential Post crisis and incident response communications cost including the cost of a pr company.

Achieve a loss control inspections of a qualified restaurant loss control specialist

Implement an ongoing loss-control and safety programme, including an emergency or crisis management plan in response.

Read and review the actual policy provisions that trigger coverage and manages the payment of your loss.

Fire insurance, including business interruption and food contamination coverage is relatively inexpensive when considering premiums paid versus the amount of risk you are migrating to the insurance company. And even though the likelihood of fire or food contamination can be thought of as small ramifications can be disastrous.

With affordable premiums and free coverage analysis, there is absolutely no room for risk for your restaurant.

You can still learn more on www.health.com and http://www.patient.co.uk/
www.familydoctor.org