FitSugar

Treat Food Poisoning With Coconut Water

FitSugar — Fri, 25 Sep 2009 10:00:21 -0700

Recently, I came down with a really bad case of food poisoning while traveling. Although I made it through the worst of it before my flight home, I still felt completely exhausted, weak, and dehydrated the days following. I was taught that it was water or bust when it came to food poisoning, but my doctor was quick to tell me that coconut water contained almost everything I needed for a speedy recovery.

The fitness community has been touting the benefits of coconut water for a while now, even referring to it as "nature's sports drink." Most notably, it naturally contains five electrolytes, and in cases of severe dehydration - like food poisoning - electrolytes are exactly what you need replaced for healthy bodily function.

To see how coconut water compares with sports drinks, just read more.

Unlike sports drinks, which are often used for electrolyte replacement, coconut water isn't loaded down with added sugar or calories. It has just enough natural sugar to give you a little energy boost, and since it's low in acid it won't upset an already sensitive stomach. (I had a 60-calorie, 12-ounce drink that only had about 14 grams of sugar.) It also has way more electrolytes than sports drinks do - 15 times more to be exact.

I know there is no such thing as a miracle cure, but I was feeling noticeably better after downing one drink. My energy level was upped and I felt some strength return to my muscles. I'm now keeping a stock of coconut water tucked away safely in my fridge at all times.

Source: Flickr User katesheets

Have You Ever Had Food Poisoning?

FitSugar — Mon, 05 Jan 2009 04:30:00 -0800

I hate when I have stomach issues, and having food poisoning has got to be the worst. It stinks that something you ate, whether it was out to dinner, at a friend's house, or in your own kitchen, could make you have to run to the bathroom every five minutes (or never leave for hours). Sometimes knowing others have felt your pain can make you feel better, so tell me . . .

Source

FDA Gives the OK on Eating Tomatoes

FitSugar — Fri, 18 Jul 2008 10:00:00 -0700

If you've been avoiding certain tomatoes since this horrific salmonella outbreak, go ahead and bite into any tomato you want. Since no strain of salmonella Saintpaul was found on any farms that were tested, the FDA believes that consumers can now enjoy all types of fresh tomatoes.

The mystery still stands though as to what caused this outbreak in the first place, which has now sickened 1,220 people in 42 states - the earliest case on April 10 and the latest so far on July 4. Hot peppers are still on the list of things to watch out for, so people with weakened immune systems and the elderly should avoid fresh jalapeños and serranos.

I'm wondering, have you been avoiding tomatoes recently? If so, will the FDA's announcement settle your mind and let you enjoy tomatoes again, or are you still a little leery?

Source

Is Mayonnaise a Magnet for Salmonella?

FitSugar — Wed, 02 Jul 2008 03:00:00 -0700

There are bound to be barbecues a plenty this Fourth of July weekend. With this tainted tomato scare, I for one definitely have salmonella on my mind. I typically associate mayo with food poisoning, since people tend to leave this condiment, and the food it's added to, out for long periods of time.

I was relieved to read in the NY Times recently that mayo doesn't really deserve this bad rap. Since most commercialized mayo is made with vinegar or other ingredients that make it acidic, it's actually less likely to spoil. Phew! According to a study published in the Journal of Food Protection, mayo added to foods may even help to prevent food poisoning. The reason mayo may become contaminated is if it's not properly stored, if it's mixed with low-acid foods like seafood or chicken, or if the mayo is homemade.

Fit's Tips: If you plan on hitting a BBQ this weekend (or any other weekend for that matter), be sure the mayo hasn't been left out. Also, check the ingredients. Hellmann's, Best Foods, Miracle Whip, and Kraft all contain vinegar, so they're a better choice than homemade mayo when it comes to spoilage. Steer clear of pasta and potato salads containing mayonnaise that have been left out for more than two hours. If it's above 90° F, then one hour is the limit.

Source

How to Protect Yourself From Salmonella

FitSugar — Tue, 24 Jun 2008 08:00:00 -0700

Now that over 500 people across the country have become sick from tomatoes contaminated with salmonella, I'm sure you're all wondering how you can protect yourself from getting sick, so keep these tips in mind:

When purchasing food, it should look and smell fresh. Anything that's bruised, damaged, discolored, or has a different consistency should be avoided.
With this tomato problem, it's best to avoid any prepared foods that contain raw tomatoes such as salsa, salads, and guacamole since it's difficult to know for sure if the tomatoes are safe.
Before handling any food, plates, cutting boards, or utensils, always wash your hands.
Thoroughly wash all produce (even ones that you peel), under running water.
Keep raw meats away from your fresh produce. Use separate cutting boards and utensils when preparing the two. If that's not possible, always wash utensils and cutting surfaces with hot water and soap before moving on to a new type of food. Of course, always wash your hands after handling uncooked meat.

If you want to know what else you can do then read more.

Refrigerate all cut, peeled, or cooked food within two hours. If any type of perishable food has been left out for longer than two hours, throw it away. If it's really hot out (over 90° F), then one hour is the limit. If you're not sure, don't eat it; it's not worth the risk.
Don't eat raw eggs or foods that may contain them such as cookie dough.
If a person has salmonella poisoning, they should not be touching food or anything involving food being served to other people, until the illness has cleared up.

Source

Tomatoes Expected in Restaurants and Stores Soon

FitSugar — Mon, 16 Jun 2008 11:00:00 -0700

Unfortunately this tomato salmonella outbreak is growing, and tainted tomatoes have been found in 28 states and 228 people have become ill because of them. Health officials are still trying to figure out if the bad produce came from Mexico or Florida. It's hard to figure out since sickened people's memories of when (and if) they ate tomatoes, where they ate them, and which kinds they ate are a little fuzzy.

For now the culprits are still raw red plum, red Roma, and red round tomatoes, but if you get them from these states confirmed by the FDA, they're considered safe to eat. The FDA says that grape tomatoes, cherry tomatoes, home-grown tomatoes, and those that have the vine still attached continue to be safe for consumption. With this info, McDonald's and other restaurants and grocery stores will begin serving and selling safe tomatoes within the next seven to 10 days.

I'm curious, has this scare stopped you from eating tomatoes?

Source

Contaminated Tomatoes: Salmonella Strikes Again

FitSugar — Fri, 06 Jun 2008 03:00:00 -0700

I guess we can't go too long without hearing about another outbreak of salmonella. This time it's tomatoes, and these tainted veggies have been found in nine states. Forty food poisoning cases have been reported from New Mexico and Texas, all caused by the same strand of salmonella found in large, raw tomatoes, and 17 of those people have been hospitalized. Another type of salmonella has caused 30 cases of reported illness in Arizona, Utah, Colorado, Kansas, Idaho, Illinois, and Indiana. In Texas and New Mexico, Roma and red round tomatoes seem to be the culprit, and investigators are looking to find out if these same tomatoes are causing illnesses in the other seven states. Unfortunately, no farm, grocery store, or restaurant is being singled out, so we have no idea which tomatoes are the so-called rotten ones. Hopefully further testing will give us some clues. For now if you live in any of those nine states, I'd be careful about your tomato consumption.

Source

Label Able: Treated by Irradiation

FitSugar — Fri, 29 Feb 2008 07:30:00 -0800

When you're buying chicken at the store, and the package says "treated with radiation," those little words may make you think twice. I know it sounds like something really bad for you, to eat meat that's gone through radiation, but it's actually a process approved by the FDA. If foods have been irradiated, the FDA requires that they are labeled with a statement such as "treated with radiation” or “treated by irradiation.” They must also show this international symbol for irradiation called the radura.

Don't worry - eating food that's been treated with radiation won't make your eyes glow, or affect the nutrients in the food. What it will do is decrease your chance of eating food contaminated with E. coli bacteria.

Radiation is basically invisible waves that move through the air. Light, infrared heat, and microwaves are all forms of radiant energy. So are radio and TV waves, and toasting and broiling. Irradiation uses shorter wavelengths than radiation, and they're capable of damaging microorganisms, like the ones that can contaminate your food. It won't get rid of all the heeby jeebies that can make you sick, but it can definitely decrease your chances of food poisoning.

Is It a Stomach Bug or Food Poisoning?

FitSugar — Tue, 29 Jan 2008 12:30:00 -0800

Since it's that time of year when illness spreads like jam on toast, I'm sure you or someone you know has suffered from a stomach bug. Or was it food poisoning? It's good to know which it is, so you know whether or not you are contagious or if other people shouldn't eat the mystery meat you ate in the fridge.

So how can you tell? To find out read more.

	Stomach Bug (Stomach Flu)	Food Poisoning
Cause	Passed by a virus that attacks the intestines. You catch it by coming in contact with someone who is infected, or by touching something he or she has touched. This virus can also be passed on through contaminated food or water.	You get it by eating contaminated food that contains infectious organisms, bacteria (like E. coli), viruses, or parasites.
Symptoms	Watery diarrhea Nausea and/or vomiting Abdominal cramps Fever Muscle aches Headache Symptoms appear one to two days after exposure to the virus and usually last for one to two days but can last for up to 10 days.	Abdominal pain Loss of appetite Watery diarrhea Nausea and/or vomiting Fever Fatigue Symptoms can show up within hours of eating contaminated food, but exposure to certain contaminants may not cause symptoms until a few weeks later. Sickness lasts from one to 10 days.
Complications	Dehydration (caused by excessive vomiting and diarrhea)	Dehydration (caused by excessive vomiting and diarrhea) Exposure to certain types of bacteria may prove fatal to unborn babies. Certain strains of E. coli can cause kidney failure.
How it's diagnosed	A doctor will ask about your symptoms or take a stool sample. If they see bacteria, they know it's not a bug.	A doctor will ask you questions about food you've eaten, how long you've felt symptoms, and will perform tests such as checking your blood and stool. They may also check for parasites.
Treatment	Rest Drink fluids to replace the ones you've lost. Gradually begin to eat bland foods such as toast, rice, and potatoes. Avoid dairy products, caffeine, spicy foods, and fatty foods.	Replace lost fluids. If symptoms are severe, your doctor may prescribe antibiotics.
Prevention	Avoid coming in contact with an infected person or anything he or she has touched. Wash your hands several times a day, especially before you eat and after you use machines at the gym. Don't share personal items like cups, utensils, or towels.	Keep your hands, cooking surfaces, and utensils clean. Keep hot food hot and cold food cold. Throw out food that has been sitting out or foods you're not sure about. Cook foods safely and thoroughly. For more tips, check out this post on preventing food poisoning.

Source

Prevent Food Poisoning

FitSugar — Wed, 19 Dec 2007 02:00:00 -0800

Holidays are coming, and getting a nasty bout of food poisoning is the last thing you want right now. Here are some ways to prevent it when it comes to buying, storing, and cooking food:

When grocery shopping, choose meat and poultry that's in the back of the refrigerated case, so you know it's cold. Those packages tend to be fresher too. Wrap it in a plastic bag so the juices can't drip out and contaminate other foods. Pick out these foods and other perishable items like dairy products last when shopping.

Place meat in the fridge if you plan on using it within two to three days. If you're going to be using it later in the week, store it in the freezer.
When defrosting meat, tightly wrap it and place it in the fridge so the juices can't drip on anything else once it begins to thaw. You can also defrost meat in the microwave. Or if you prefer, defrost meat (in a sealed package) in a bowl of cold water. Just be sure to change the water every 30 minutes.
Keep things clean. Wash your hands, your utensils, your dishes and everything else thoroughly to get rid of any bacteria before and after preparing food.

Want to hear the rest? Then read more

I'm sure you know this, but have separate cutting boards, one for preparing raw meat, and one for everything else like veggies and bread.
When cooking or grilling meat, have a separate plate for raw meat, and then use a different plate once it's cooked.
Cook meats to safe temperatures. You can tell by using a food thermometer. Most bacteria are killed once food has been cooked to temps between 140° F and 180° F.
If you're not sure if a food has been stored, prepared, or cooked properly, don't take a chance. If it's been left out for two or more hours at room temperature, or an hour or more in hotter weather, get rid of it. If you're not sure how long it's been out, trash it (even if it looks and smells fine).

Fit's Tips: Remember that washing meat like turkey doesn't help to decrease your chance of getting food poisoning. Heat is the only thing that can kill bacteria. Washing it only spreads the bacteria around since the water can easily splash to your counter tops, cutting boards and utensils, which can actually increase your chances of food poisoning.

Source