Since honey bees foraging for nectar slurp up the sweet stuff from flowers and the regurgitate it back up at the colony or hive, etymologists sometimes jokingly refer to honey as bee vomit. Others pick up this quip for shock or gross-out value.
You eat sushi, and 30 minutes to an hour later you have terrible diarrhea, stomach cramping, and maybe even, dare I mention it?…anal leakage. What's more, your stool is orange, oily, and greasy. There is a name for this, believe it or not: Keriorrhea. It is named specifically to describe what is happening because of your sushi meal. Probably, you ordered the white tuna, but it wasn't really white tuna.
It is quite possible that becoming sick soon after eating a meal has nothing to that meal, as food poisoning is not necessarily caused by the last meal you ate. But in this case, it is possible that it was the fish.
You just had a great restaurant meal last evening and today, you have food poisoning. That restaurant poisoned me, you think. This is a common assumption. Whenever we get sick with something that feels like food poisoning, we assume the culprit was the last meal we ate. This is, in fact, an incorrect assumption. If it were true, the CDC and local health departments would have a much easier time tracking outbreaks of food-borne illness.
Airing last evening on CNBC was episode 6 in season two of West Texas Investors Club. Among the two presenters looking for an investment were the two ladies of Hip Chick Farms, makers of humanely sourced and minimally processed frozen chicken products such as chicken nuggets, chicken fingers, and chicken meatballs. The investors had them stage a demonstration at a grocery store for a local audience of mostly young children and parents. To demonstrate how cheap chicken nuggets are made, the ladies pulled a Jamie Oliver pink slime deal, and cut all the usable parts off a chicken and used only the carcass to make chicken nuggets.
When you think of food poisoning, you probably think of bacteria like E. coli, salmonella, or staphylococcus. Foodborne illness can be caused by other pathogens, including viruses and parasites. If I were to ask the average person what the leading cause of food poisoning is, they'd likely say something like salmonella.
Eggs do not float in water. That is, they do not float in water all of the time. If you put a fresh egg in a bowl of water, it will sink to the bottom.
Before you begin reading about nutmeg, I am assuming that you are not here looking for information on how to get high and that you are not interested in using recreational drugs. This site does not promote the abuse of drugs, even if they are "legal." This article is for education purposes only, intended for the curious. It is not instructional or even remotely to be seen as promoting drug-use! Now, on with some very interesting information about that common household spice, nutmeg.
Scalds, or burns caused by hot liquids or steam, are one of the most frequent cause of burns in the kitchen. Young children are especially vulnerable to sustaining burns this way. They are frequently under-feet while you are busy cooking and sometimes you may not even realize how close they are. As well, children can easily tip over pans form the stove and cause boiling liquids to be poured onto themselves. Horrible burn injuries have occurred in this manner.
As a born and raised Southerner, there is one type of fish in particular that is near and dear to my heart: Catfish. I grew up eating loads of catfish. Fried. I still adore it and anytime I'm back home the first thing out of my mouth is, "fix me up a mess of catfish."
It is a very old claim: Most diseases, health conditions, or just symptoms, are caused by a lack of proper nutrition. There are hundreds and hundreds of nutrition "experts," some of which have grown to celebrity status, who tell their audience that just about anything that ails them can be cured by eating a certain food, adhering to a certain diet, or taking a certain vitamin, mineral, or supplement. This advice, which borders on the medical rather than the nutritional, has its origins in the early 1900's, but is more popular today than ever before. The question is, are there any scientific reasons to believe this? To many, the answer seems obvious.
Select cans of Chicken of the Sea Chunk Light Tuna, by Tri-Union Seafoods LLC, are being voluntarily recalled. This recall occurs at the same time as a similar recall by Bumblee Bee Tuna.
Bumble Bee Tuna, LLC has discovered a "process deviation" in one of its co-packer facilities involving the sterilization process (probably involving cooking process). This mistake could cause contamination or spoilage of the canned tuna, leading to possibly severe food poisoning. Although no illness have been reported, Bumble Bee is recalling certain cans of tuna effected by the mistake. This recall is being initiated at the same time as a similar recall on Chicken of the Sea canned tuna products.
You may want to check your freezer for one or more of the 14 frozen food products recently recalled by Nestle USA, including products in the popular DiGiorno Pizza, Lean Cuisine, and Stouffer's line.
In general, there are three kinds of foods in our kitchens: perishable, semi-perishable, and shelf-stable or "nonperishable."
Contrary to popular conception, it is not necessary for a food to be highly processed and full of chemical preservatives for it to be shelf-stable.