FitSugar

To Refrigerate or Not: That is The Question

FitSugar — Wed, 18 Jul 2007 03:00:00 -0700

Maybe you're on a quest to get your five fruits and vegetables in a day, but the darn things go bad before you even get a chance to enjoy them. What gives?

According to VegetarianTimes.com, some fruits emit ethylene, an odorless, colorless gas that speeds ripening and can lead to the premature decay of nearby ethylene-sensitive vegetables. So the first trick to keeping produce fresh is to separate produce that emits ethylene from produce that's sensitive to it and know which to refrigerate and which not to refrigerate.

REFRIGERATE these gas releasers
Apples
Apricots
Cantaloupe
Figs
Honeydew

What shouldn't you refrigerate and what shouldn't be kept in contact with others? Then read more

DON'T REFRIGERATE these gas releasers
Avocados
Bananas, unripe
Nectarines
Peaches
Pears
Plums
Tomatoes

KEEP THESE AWAY from all gas releasers
Bananas, ripe
Broccoli
Brussels sprouts
Cabbage
Carrots
Cauliflower
Cucumbers
Eggplant
Lettuce and other leafy greens
Parsley
Peas
Peppers
Squash
Sweet potatoes
Watermelon

Source

Store Your Produce so It Lasts

FitSugar — Wed, 10 Jun 2009 08:00:00 -0700

Money is tight these days, so after spending your hard-earned cash on nutritious produce, don't just toss it in the fridge willy-nilly. Use these tips on storing your produce so your fruits and veggies last until you're ready to enjoy them.

Broccoli, cauliflower, radishes, celery, corn, carrots, and scallions: Store these in separate plastic bags. Poke holes in the bags so the veggies can breathe, and then store them in the crisper, the coldest part of the fridge.

Cucumbers, peppers, and Summer squash: These veggies need to be in the warmest part of the fridge, the top shelf. These should also be in separate perforated plastic bags.

To see how you should store other types of produce, read more.

Leafy greens: Pat them dry to soak up any water, since moisture can cause them to rot. Wrap them in paper towels, place them in plastic bags, and store in the crisper. Keep them away from ethylene-emitting fruits such as apples and tomatoes.

Tomatoes: Store cherry and grape tomatoes in their original plastic container in the fridge. If larger tomatoes need to ripen, let them sit on the counter since cold temps can affect the color, flavor, and nutrient value. After they ripen to a bright red color, store them in the fridge away from other veggies.

Fresh herbs: Also wrap them in paper towels, place them in plastic bags, and store in the crisper. Except for basil - since it's damaged by the cold, stand basil in a vase filled with water near a sunny window.

Berries: After purchasing, remove bruised or moldy berries from the batch since they can cause the other berries to rot quicker. Store them in their original container. Don't wash them until you're ready to eat them since moisture will encourage mold growth.

Grapes: Remove bruised or rotten grapes. Then wrap the rest in a paper towel and store them in their original ventilated plastic bag. As with berries, don't wash grapes until you're ready to eat them.

Watermelon: According to a USDA study, allowing whole watermelon to ripen on your counter for about a week can double the fruit's lycopene and beta-carotene levels. Store it in the fridge away from other fruits and veggies since, like leafy greens, this melon will rot faster when exposed to ethylene gas.

Root veggies: Onions, yams, and potatoes should be stored at room temperature.

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Why Does Asparagus Affect Your Urine?

FitSugar — Thu, 12 Feb 2009 03:00:00 -0800

This Valentine's Day, maybe some of you are saving money by cooking a romantic dinner at home. If you're trying to get the love flowing between you and your partner, maybe you're considering steaming some asparagus since it's considered an aphrodisiac. While its phallic shape is said to “stir up lust in man and woman,” it can also stir up some interesting issues with your body. Forty to 50 percent of asparagus eaters experience an odd side effect after eating this green veggie - smelly urine. Don't stop eating asparagus though if this happens to you, because the effect is completely harmless. Plus you'd be missing out on a really nutritious veggie that's packed with vitamins A, C, K, and folate.

If you're curious to know why this happens, read more.

This odiferous phenomenon happens during digestion. There's a sulfur compound in this veggie known as mercaptan, which is also found in rotten eggs, onions, garlic, and the secretions of skunks. After eating asparagus, your body breaks down the veggie, and the compound gets released, causing the odor you smell when you use the bathroom. As I've said before, it's nothing to worry about, so this Valentine's Day, don't let this little issue prevent you from sharing a few spears with your lover.

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Diarrhea

FitSugar — Wed, 08 Oct 2008 17:35:25 -0700

HEALTH GUIDE REFERENCE FROM A.D.A.M

Diarrhea is an increase in the wateriness, volume, or frequency of bowel movements. Although uncomfortable, most diarrhea is not serious and will go away in a few days without treatment. See a health care provider, however, if the feces contain blood, if the diarrhea is particularly severe, or if the diarrhea lasts more than a few days. Children and elderly people should see a health care provider sooner because they are at more risk of dehydration.

Signs and Symptoms

Diarrhea is a symptom of another ailment. Symptoms you might experience with diarrhea are as follows:

Frequent need to defecate
Abdominal pain, cramping
Fever, chills, general sick feeling
Thirst
Weight loss

What Causes It?

Most diarrhea is caused by an infection (viral, bacterial, or parasitic), often from food or water. Diarrhea produces watery stools and lasts only a few days. Eating local food and drinking local water during foreign travel can result in "traveler's diarrhea." Diarrhea can also be caused by reactions to medications (including some vitamins, minerals and herbs) and ingestion of milk or dairy products by people who are lactose-intolerant. A different type of diarrhea that results in blood in the stool, accompanied by fever or abdominal pain, could be caused by intestinal disorders such as inflammatory bowel disease or Crohn's disease, and requires a doctor's care.

What to Expect at Your Provider's Office

Your health care provider will question you about your symptoms. Your provider will also check if you are dehydrated and may feel your abdomen to see if it is tender, listen to your abdomen with a stethoscope, and give you a rectal exam.

Treatment Options

Drug Therapies

In many cases, diarrhea will disappear on its own. However, many drugs can treat symptoms of diarrhea. Your health care provider may suggest the following drugs for your diarrhea:

Opioid derivatives: diphenoxylate with atropine sulfate, and loperamide
Adsorbents: Bismuth salt (for traveler's diarrhea) and attapulgite
Bulk-forming medications: psyllium husk

Over the Counter

Since diarrhea is your body's way of getting rid of toxins, it's best to let it run its course. However, you may use over-the-counter anti-diarrheal remedies for convenience, including loperamide (Imodium), bismuth sub-salicylate (Pepto-Bismol), and attapulgite (Kaopectate). You should not take bismuth sub-salicylate with the herbs meadowsweet (Spirea ulmaria), white willow (Salix alba), or wintergreen (Gaultheria procumbens ).

Complementary and Alternative Therapies

Work with your health care provider to find remedies that are right for you.

Nutrition and Supplements

Drink plenty of liquids, and avoid solid foods, coffee, chocolate, dairy products, and strong spices. Introduce clear soup, crackers, white bread, rice, potatoes, applesauce, and bananas as diarrhea gets better.
Rice or barley water, fresh vegetable juices (especially carrot and celery), miso broth, or other clear broths help restore proper fluid and electrolyte balance. Make rice and barley water using 1 cup of raw grain to 1 quart of boiling water. Let steep for 20 minutes. Strain and drink throughout the day.
Lactobacillus acidophilus and/or bifidobacteria taken as powder or in capsules helps normalize bowel flora and may help cure your diarrhea. Take as directed. Active culture yogurt containing these probiotics may help prevent diarrhea.
A live yeast, Saccharomyces boulardii, is often used in Europe to prevent diarrheas associated with antibiotic use. Take 1 - 3 capsules per day (3 - 9 billion colony forming units). May be taken with other probiotics. Rare but serious cases of infection in seriously ill patients have been reported, so do not takeSaccraromyces boulardii without a doctor's supervision.
Bovine colostrum, the pre-milk fluid secreted by a cow's mammary glands just after giving birth, may help treat some kinds of infectious diarrhea (1,000 - 4,000 mg per day)
Glutamine (3,000 mg three times per day) is helpful in treating diarrhea that is caused by irritation of the intestinal lining.
If lactose intolerance is the cause of the diarrhea, use over-the-counter lactase enzyme supplements before consuming dairy products.

Herbs

Do not use herbs to treat diarrhea without talking to your health care provider first. If your diarrhea is caused by certain types of infections, herbal treatments could make it worse. The most common herbal remedies for diarrhea are described below. They can be used as teas unless otherwise noted. You should make teas with 1 tsp. herb per cup of hot water. Steep covered 5 - 10 minutes for leaf or flowers, and 10 - 20 minutes for roots. Drink 2 - 4 cups per day.

Astringent herbs:

Astringent herbs, such as blackberry leaf (Rubus fruticosus) or raspberry leaf (Rubus idaeus), help "dry up" the mucous membranes in the intestine. Make a tea with 1 heaping tsp. per cup. Drink a ½ cup per hour. These teas are safe for children.
Carob powder (Ceratonia siliqua), which is rich in fiber, may be taken at the rate of 1.5 g per 2.2 pounds or 1 kg of body weight.Dissolve powder into a hydrating solution such as Pedialyte.
Extract of bilberry (Vaccinum myrtillus) also has astringent properties (4 g, spread over several doses). Do not take bilberry if you take blood-thinning medication.
Agrimony (Agrimonia eupatorium) is a traditional remedy for diarrhea. Usual dosage is 3 g (about 1/2 tsp.) per day.

Inflammation reducers:

Quercetin (250 - 500 mg two to four times per day)
Chamomile (Matricaria recutita) is usually taken as a tea. Dissolve 3 - 4 g powder (about 3 tsp.) in 1 cup hot water, strain and cool. Drink three times per day.
Marshmallow root (Althea officinalis) as cold-water tea. Soak 2 tbs. root in 1 quart of water overnight. Strain.Drink throughout the day.
Slippery elm powder (Ulmus fulva) or marshmallow root powder (Althaea officinalis). Use 1 oz. powder to 1 quart of water. Make a paste with the powder and a small amount of water. Gradually add in the rest of the water and then simmer down to 1 pint. Take 1 tsp. every 30 - 60 minutes.

Infection fighters:

Plants containing berberine can be used for infectious diarrhea. These include barberry (Berberis vulgaris) 250 - 500 mg three times per day; goldenseal (Hydrastis canadensis) 250 - 500 mg three times per day; and Oregon grape (Berberis aquifolium ), 250 - 500 mg three times per day.

Homeopathy

Some evidence suggests that homeopathic treatment may help diarrhea. In one study, children with acute diarrhea who received an individualized homeopathic treatment for 5 days had diarrhea for significantly less time than children who had placebo. Before prescribing a remedy, homeopaths take into account a person's constitutional type -- your physical, emotional, and intellectual makeup. An experienced homeopath assesses all of these factors when determining the most appropriate remedy for a particular individual. Some of the most effective homeopathic remedies are as follows:

Arsenicum album -- for foul-smelling diarrhea from food poisoning or traveler's diarrhea with burning sensation in the abdomen and around the anus. This remedy is most appropriate for individuals who feel exhausted yet restless and whose symptoms tend to worsen in the cold and improve with warmth. Vomiting may also occur.; Arsenicum may also be used to prevent diarrhea when traveling.
Chamomilla -- for greenish, frothy stool that smells like rotten eggs. Used primarily for children, especially those who are irritable, argumentative, and difficult to console. Chamomilla is commonly recommended for colicky or teething infants.
Calcarea carbonica -- for children who fear being in the dark or alone and who perspire heavily while sleeping. Stools may have a sour odor.
Mercurius -- for foul-smelling diarrhea that may have streaks of blood accompanied by a sensation of incomplete emptying. This remedy is most appropriate for people who tend to feel exhausted following bowel movements, experience extreme changes in body temperatures, perspire heavily, and have a thirst for cold fluids.
Podophyllum -- for explosive, gushing, painless diarrhea that becomes worse after eating or drinking. Exhaustion often follows bowel movements and the individual for whom this remedy is appropriate may experience painful cramps in lower extremities.; Podophyllum is often used in infants for diarrhea experienced from teething.
Sulphur -- for irritable and weepy children. They may have a red ring around the anus and diarrhea with the odor of rotten eggs.
Veratrum album -- for profuse, watery diarrhea accompanied by stomach cramps, bloated abdomen, vomiting, exhaustion, and chills. The diarrhea is worsened by fruit, and the individual craves cold liquids.

Acupuncture

Although several studies in traditional Chinese medicine journals have reported success in treating childhood diarrhea, acupuncturists in the United States do not generally treat this condition in children. However, acupuncture may be used when conventional treatment has failed. In this case, acupuncturists would examine both the nutritional value and the "energetic" qualities of food that might be affecting digestion.

Acupuncture is also combined with conventional medicine in treating diarrhea in adults.

Acupuncturists treat people with diarrhea based on an individualized assessment of the excesses and deficiencies of qi located in various meridians. In the case of diarrhea, a qi deficiency is usually detected in the spleen meridian. As a result, acupuncture treatments often focus on strengthening this meridian. Moxibustion (a technique in which the herb mugwort is burned over specific acupuncture points) is frequently used in the treatment of diarrhea because its effect is thought to reach deeper into the body than needling alone.

Following Up

If your diarrhea does not stop in 3 - 5 days, contact your health care provider.

Special Considerations

If you are pregnant, tell your doctor. Dehydration can cause you to go into labor early. Also, the diarrhea-related spasms may cause you to have contractions. Do not take goldenseal (Hydrastis canadensis), barberry (Berberis vulgaris), or high doses of vitamin A if you are pregnant.

Diarrhea can be serious, even fatal, for infants and elderly people because of dehydration and the loss of electrolytes.

Supporting Research

Andreoli TE, Bennett JC, Carpenter CCJ. Cecil Essentials of Medicine. 3rd ed. Philadelphia, Pa: WB Saunders Co; 1993:271-277.

Bartram T. Encyclopedia of Herbal Medicine. Dorset, England: Grace Publishers; 1995:147.

Bensky D, Gamble A. Chinese Herbal Medicine. Seattle, Wash: Eastland Press; 1986:47-49.

Blumenthal M, ed. The Complete German Commission E Monographs: Therapeutic Guide to Herbal Medicines. Boston, Mass: Integrative Medicine Communications; 1998:425, 464.

Berkow R. The Merck Manual of Medical Information. Whitehouse Station, NJ: Merck Research Laboratories; 1997:523-525.

Carr AC, Frei B. Toward a new recommended dietary allowance for vitamin C based on antioxidant and health effects in humans. Am J Clin Nutr. 1999;69(6):1086-1107.

Dambro MR. Griffith's 5 Minute Clinical Consult. Baltimore, Md: Lippincott Williams & Wilkins; 1999:316-319.

Gruenwald J, Brendler T, Jaenicke C, et al., eds. PDR for Herbal Medicines. Montvale, NJ: Medical Economics Co; 1998:617-618, 621-622, 763-766, 1047-1050, 1061-1063, 1078-1079, 1103-1104, 1201-1202, 1226-1227.

Johnston CS. Recommendations for vitamin C intake. JAMA. 1999;282(22):2118-2119.

Jacobs J, Jiménez M, Malthouse S, Chapman E, Crothers D, Masuk M, Jonas WB. Homeopathic treatment of acute childhood diarrhea: results from a clinical trial in Nepal. J Altern Complement Med. 2000;6(2):131-139.

Jonas WB, Jacobs J. Healing with Homeopathy: The Doctors' Guide. New York, NY: Warner Books; 1996: 218-220.

Khin-Maung-U, Myo-Khin, Nyunt-Nyunt-Wai, et al. Clinical trial of berberine in acute watery diarrhoea. Br Med J 1985;291:1601-5.

Kollaritsch H, Holst H, Grobara P, Widermann G. Prevention of traveler's diarrhea with Saccharomyces boulardii. Results of a placebo controlled double-blind study. Fortschr Med 1993;111:152-6.

Lin Y, Zhou Z, Shen W et al. Clinical and experimental studies on shallow needling technique for treating childhood diarrhea. J Tradit Chin Med. 1993;13(2):107-114.

Loeb H, Vandenplas Y, Wursch P, Guesry P. Tannin-rich carob pod for the treatment of acute-onset diarrhea. J Pediatr Gastroenterol Nutr. 1989 May;8(4):480-5.

Murray MT. Encyclopedia of Nutritional Supplements. Rocklin, Calif: Prima Publishing; 1996:431-439.

Patel AV, Rojas-Vera J, Dacke CG. Therapeutic constiuents and actions of Rubus species. Curr Med Chem. 2004 Jun;11(11):1501-12.

Saavedra J. Probiotics and infectious diarrhea. Am J Gastroenterol. 2000;95:S16-18.

Saaker SA, Casswall TH, Mahalanabis D, et al. Successful treatment of rotavirus diarrhea in children with immunoglobulin from immunized bovine colostrum. Pediatr Infect Dis J 1998;17:1149-54.

Spanier JA, Howden CW, Jones MP. A systematic review of alternative therapies in the irritable bowel syndrome. Arch Intern Med. 2003;163(3):265-74.

Stein JK, ed. Internal Medicine. 4th ed. St. Louis, Mo: Mosby-Year Book; 1994:436-440.

Stoller JK, Ahmad M, Longworth DL, eds. The Cleveland Clinic Intensive Review of Internal Medicine. Baltimore, Md: Williams & Wilkins; 1998:638-643.

Su Z. Acupuncture treatment of infantile diarrhea: a report of 1050 cases. J Tradit Chin Med. 1992;12(2):120-121.

Ullman D. Homeopathic Medicine for Children and Infants. New York, NY: Penguin Putnam; 1992: 75-77.

Ullman D. The Consumer's Guide to Homeopathy. New York, NY: Penguin Putnam; 1995: 243-245.

Walker LP, Brown EH. The Alternative Pharmacy. Paramus, NJ: Prentice Hall Press; 1998:147-150.

Review Date:
6/27/2006
Reviewed By:
Steven D. Ehrlich, N.M.D., private practice specializing in complementary and alternative medicine, Phoenix, AZ. Review provided by VeriMed Healthcare Network.

A.D.A.M., Inc. is accredited by URAC, also known as the American Accreditation HealthCare Commission (www.urac.org). URAC's accreditation program is an independent audit to verify that A.D.A.M. follows rigorous standards of quality and accountability. A.D.A.M. is among the first to achieve this important distinction for online health information and services. Learn more about A.D.A.M.'s editorial policy, editorial process and privacy policy. A.D.A.M. is also a founding member of Hi-Ethics and subscribes to the principles of the Health on the Net Foundation (www.hon.ch).

A.D.A.M. Copyright

The information provided herein should not be used during any medical emergency or for the diagnosis or treatment of any medical condition. A licensed medical professional should be consulted for diagnosis and treatment of any and all medical conditions. Call 911 for all medical emergencies. Links to other sites are provided for information only -- they do not constitute endorsements of those other sites. © 1997-2009 A.D.A.M., Inc. Any duplication or distribution of the information contained herein is strictly prohibited.

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Food poisoning

FitSugar — Wed, 08 Oct 2008 17:35:25 -0700

Overview

Signs and Symptoms
What Causes It?
Who's Most At Risk?
What to Expect at Your Provider's Office
Treatment Options
Prognosis/Possible Complications
Following Up
Supporting Research

HEALTH GUIDE REFERENCE FROM A.D.A.M

Food poisoning is the result of eating food contaminated with bacteria or other toxins. Symptoms include diarrhea, vomiting, and stomach cramps, and generally start 4 - 36 hours after eating contaminated food. While many cases are caused by bacteria, some cases can result from eating poisonous plants (some mushrooms, for instance) and animals (pufferfish). Food poisoning is not uncommon, especially during summer when food may not be kept cold enough to prevent bacteria from growing.

Signs and Symptoms

The typical signs of food poisoning are nausea, vomiting, abdominal cramping, and diarrhea. Specific bacteria may cause these signs and symptoms:

Clostridium botulinum (C. botulinum, or botulism): weakness, blurred vision, sensitivity to light, double vision, paralyzed eye nerves, difficulty speaking, trouble swallowing, paralysis that spreads downward, respiratory failure, death
Salmonella spp., Shigella spp., and Campylobacter jejuni (C. jejuni): fever, chills, bloody diarrhea
Escherichia coli (E. coli): hemorrhagic colitis (diarrhea with very little stool and large amounts of blood). E. coli symptoms may appear as long as 3 days after eating contaminated food.
Mushroom poisoning can affect the liver, the neurological system (brain), or the gastrointestinal tract. Symptoms include stomach flu, delirium (confusion), vision difficulties, heart muscle problems, kidney failure, and death of liver tissue. It causes death in about half of the people affected unless treated right away.

Fish poisoning causes nausea, vomiting, diarrhea, abdominal pain, dizziness, and headache. Specific types of fish poisoning can cause other signs and symptoms, such as:

Ciguatera: numbness or tingling around the mouth, feeling of loose teeth, impaired touch sensation of hot as cold and cold as hot, itching, muscle and joint pain, slow heart rate, low blood pressure. Caused by toxins in some fish, including grouper, snapper, mackerel, barracuda.
Pufferfish poisoning: numbness or tingling around the mouth, trouble coordinating movement, difficulty swallowing, excess saliva, twitching, loss of ability to talk, convulsions, paralysis that spreads upward, respiratory failure, death
Shellfish poisoning: numbness or tingling around the mouth or in the arms and legs, trouble swallowing, difficulty speaking. Caused by toxins in algae that are then eaten by shellfish.

What Causes It?

Usually bacteria and algae cause food poisoning. But sometimes poisonous plants and animals are the cause.

Common bacterial toxins include:

E. coli in undercooked hamburger, unpasteurized apple juice or cider, raw milk, contaminated water (or ice), vegetables fertilized by cow manure; can be spread from person to person.
Listeria monocytogenes (L. monocytogenes) in cole slaw, dairy products (mostly soft cheeses from outside the United States), and cold, processed meats
Salmonella spp. in poultry, beef, eggs, or dairy products
Shigella spp. from raw vegetables or cool, moist foods (such as potato and egg salads) that are handled after cooking
Staphylococcus aureus(S. aureus) in salad dressing, ham, eggs, custard-filled pastries, mayonnaise, and potato salad. Usually from the hands of food handlers.
C. jejuni in raw milk and chicken
C. botulinum in improperly home-canned foods. In children under 1 year of age, mostly from honey but also from corn syrup.
Clostridium perfringens(C. perfringens) in meat and poultry dishes and gravies, mostly foods that were cooked more than 24 hours before eating and were not reheated well enough
V. cholerae in bivalve (two-shelled) shellfish (such as mussels, clams, oysters, and scallops), raw shellfish, and crustaceans (such as lobsters, shrimp, and crabs)

Common types of fish poisoning include:

Scombroid poisoning from bacteria in dark-meat fish (tuna, bonito, skipjack, mahi-mahi, mackerel) that are not refrigerated well
Ciguatera poisoning in tropical fish (grouper, surgeonfish, snapper, barracuda, moray eel) that have eaten toxic plankton
Puffer fish poisoning from the organs and flesh of puffer fish
Poisoning from shellfish that feed on certain algae

Mushroom poisoning occurs from eating wild poisonous mushrooms, especially Amanita phalloides.

Who's Most At Risk?

Infants and the elderly are at greater risk for food poisoning. Other risk factors include:

Having a pre-existing medical condition, such as chronic kidney failure or diabetes
Taking antibiotic or antihistamine medicines
Having sickle-cell anemia and other problems with red blood cells
Weakened immune system
Traveling in an area where contamination is more likely

Listeriosis is most common in pregnant women, fetuses, and people with immune problems. When a fetus is infected with listeria, the fetus may be born prematurely or die.

What to Expect at Your Provider's Office

Your health care provider will examine you for signs and symptoms of food poisoning, such as stomach problems, and of dehydration. Your health care provider may also ask about foods you have eaten recently, where you may have traveled, and if you have had contact with people showing similar symptoms. Tests of your vomit, blood, and stool can identify the cause. In the case of botulism, electromyography (a test to measure electric impulses in the muscles) may be done to confirm the diagnosis. A lumbar puncture (spinal tap) may be done to check for signs and symptoms related to central nervous system disorders.

Treatment Options

Prevention

These steps can help prevent food poisoning:

Wash your hands and clean any dishes or utensils when you are making or serving food.
Promptly refrigerate any food you will not be eating right away.
If you take care of young children, wash your hands often and dispose of diapers carefully so that bacteria can't spread to other surfaces or people.
If you make canned food at home, make sure to follow proper canning techniques to prevent botulism.
Don't feed honey to children under 1 year of age.
Don't eat wild mushrooms.
When traveling where contamination is more likely, eat only hot, freshly cooked food. Boil water before drinking. Don't eat raw vegetables or unpeeled fruit.
Always refrigerate fish.
Don't eat tropical fish caught during blooms of poison plankton.
Eat pufferfish only in specially licensed restaurants with chefs trained to cook it.
Don't eat shellfish exposed to red tides.

If others also may have eaten a food that made you sick, let them know. If you think the food was contaminated when you bought it from a store or restaurant, tell the staff and your local health department.

Treatment Plan

Treatment for most cases consists of rehydration -- replacing fluids and electrolytes (such as sodium, potassium, magnesium, and chloride). While experiencing vomiting and diarrhea, the person should avoid solid food but increase clear liquids. In more severe cases, a person may need help either breathing or stopping vomiting. In most cases, health care providers do not prescribe antibiotics because they may prolong diarrhea. If you have eaten certain toxins (such as from mushrooms or shellfish), your health care provider may take steps to clean out your stomach (a process called lavage, or pumping the stomach) and administer activated charcoal, which can help absorb the remaining toxin.

Drug Therapies

Depending on the symptoms and the cause of food poisoning, a health care provider may prescribe drugs, including:

Antibiotics, in certain cases
Antitoxin to neutralize toxins from C. botulinum (only given within the first 72 hours)
Amitriptyline to control the numbness and tingling from ciguatera poisoning
Apomorphine or ipecac syrup to cause vomiting and help rid the body of toxin
Atropine for mushroom poisoning
Diphenhydramine and cimetidine for fish poisoning
Mannitol for nerve-related symptoms of ciguatera poisoning

Complementary and Alternative Therapies

Anyone suffering from severe food poisoning should seek conventional medical treatment. Complementary and alternative therapies are best used to strengthen the body and aid in the prevention of food poisoning. For example, animal studies have shown that certain vitamins and nutrients may be effective in protecting against some food toxins while others may actually worsen the effects of toxins. Milk thistle is an herb commonly used in Europe as a primary treatment for mushroom poisoning. Homeopathy may help in the treatment of diarrhea in children (which is sometimes caused by food poisoning) in developing countries.

Nutrition

The following general nutritional guidelines may be helpful in the case of food poisoning:

Drink plenty of fluids (to prevent dehydration).
Drink barley or rice water (to soothe inflamed stomach or intestine).
Probiotics, such as Lactobacillus acidophilus and Lactobacillus bulgaricus, can help restore the balance of good bacteria in the intestine. If you are traveling to an area where the food and water may be contaminated, in addition to taking the precautions above, taking probiotics both before and during your trip may help maintain intestinal health.
Apple cider vinegar is a traditional remedy that has not been studied scientifically, but may have some antimicrobial properties. Mix 2 tsp. in one cup warm water and drink several times a day.

For specific types of food poisoning:

Alpha-lipoic acid -- Several reports indicate that alpha-lipoic acid, an antioxidant commonly found in broccoli, spinach, and beef, may be helpful in the treatment of Amanita (mushroom) poisoning, especially when combined with milk thistle (Silybum marianum). It is important to receive medical treatment if you suspect mushroom poisoning. Do not try to self-treat.
Vitamin A -- Studies with rats seem to show that vitamin A offered some protection against salmonella. Rats infected with Salmonella appeared to eliminate the bacteria from their bodies faster when pretreated with vitamin A than with placebo, according to one study. They also gained more weight and had a greater immune response than rats given placebo.
Calcium phosphate -- One animal study suggests that rats receiving calcium phosphate supplements may be protected from Salmonella poisoning. Researchers theorize that calcium phosphate helps boost Lactobacillus, the good bacteria found in the intestine, which helps fight off Salmonella.

Supplements to avoid:

Fish oil -- In a study of mice infected with the bacteria Listeria, animals that regularly consumed diets rich in fish oil had significantly more bacteria in their spleens than animals that consumed diets rich in lard or soybean oil. Until researchers can determine what these results mean to humans, people with Listeria infection should avoid foods containing fish oil.

Herbs

Various herbs have been used traditionally to treat different types of food poisoning, though in most cases scientific studies on their effectiveness are lacking.

Milk thistle (Silybum marianum) is often used for liver disorders and is widely used in Europe to treat Amanita mushroom poisoning. Studies have shown that patients with Amanita poisoning can be effectively treated with silibinin (the primary active component of milk thistle) up to 48 hours after eating the deadly mushrooms.

Animal studies of Chinese and Japanese combination herbal remedies used for Listeria suggest they may be effective for food poisoning. A few of the active ingredients include:

Asian ginseng (Panax ginseng)
Astragalus root (Astragalus membranaceus)
Chinese cinnamon bark (Cinnamomum aromaticum)
Ginger root (Zingiber officinale)
Licorice ( Glycyrrhiza glabra)
Peony root (Paeonia officinalis)
Skullcap (Scutellaria lateriflora)

Seek the advice of a trained and licensed herbalist or practitioner of Traditional Chinese Medicine who will guide your individual treatment. Do not self-treat with these herbs. Some of these herbs should not be taken if you have heart disease or high blood pressure or take blood-thinning medication. In addition, some of these herbs interact with other herbs, supplements, and prescription medications, so it is important to make sure all your health care providers know what you are taking.

Laboratory (test tube) studies suggest that the following herbs have antibacterial or antimicrobial properties, although there is no evidence they are effective for treating food poisoning in humans.

Bittervine (Mikania micrantha)
Goldenseal (Hydrastis canadensis)
Oregon grape (Mahonia aquifolium)
Chamomile (Matricaria recutita)

Barberry (Berberis vulgaris) has also been used traditionally to treat diarrhea from infectious causes such as E. coli and V. cholera.

Homeopathy

No studies have examined the effectiveness of homeopathic remedies for food poisoning. Before prescribing a remedy, homeopaths take into account a person's constitutional type -- your physical, emotional, and intellectual makeup. An experienced homeopath assesses all of these factors when determining the most appropriate remedy for a particular individual. Below are some more common remedies for food poisoning or diarrhea.

Arsenicum album -- for foul-smelling diarrhea from food poisoning or traveler's diarrhea with burning sensation in the abdomen and around the anus. This remedy is most appropriate for individuals who feel exhausted yet restless and whose symptoms tend to worsen in the cold and improve with warmth. Vomiting may also occur. Arsenicum may also be used to prevent diarrhea when traveling.
Chamomilla -- for greenish, frothy stool that smells like rotten eggs. Used primarily for children, especially those who are irritable, argumentative, and difficult to console.
Calcarea carbonica -- for children who fear being in the dark or alone and who perspire heavily while sleeping. Sools have a sour odor.
Podophyllum -- for explosive, gushing, painless diarrhea that becomes worse after eating or drinking. Exhaustion often follows bowel movements, and the individual for whom this remedy is appropriate may experience painful cramps in lower extremities.
Sulphur -- for irritable and weepy children. May have a red ring around the anus and diarrhea with the odor of rotten eggs.

Prognosis/Possible Complications

Most cases of food poisoning are mild and clear up on their own. However, with mushroom poisoning, up to half of people may die. With botulism, less than 10% die. Some people may need help breathing for months afterwards. More than half of poisonings from pufferfish are fatal. Death is rare in other fish poisonings, but nerve-related symptoms can continue for months.

The following are some possible after-effects of food poisoning:

After shigellosis, white blood cell problems and kidney problems
After E. coli infection, kidney problems and bleeding problems
After botulism, long hospital stays (1 - 10 months) with fatigue and difficulty breathing for 1- 2 years or respiratory failure
After salmonellosis, Reiter syndrome (an arthritis-like disease) and inflammation of the heart lining
After campylobacteriosis, Guillain-Barré syndrome (a nerve disease)

Following Up

For a severe case of food poisoning, you may need to stay in the hospital to receive fluids and electrolytes, and so health care providers can monitor your breathing. Doctors may need to intubate (insert a tube down the throat) or connect you to a machine to help with breathing. Dialysis may be required. Cathartics (substances that help the body remove waste), enemas, and lavage may help eliminate toxins.

Supporting Research

Beers MH, Porter RS, et al. The Merck Manual of Diagnosis and Therapy. 18th ed. Whitehouse Station, NJ: Merck Research Laboratories; 2006:1642-1644.

Blumenthal M, Goldberg A, Brinckmann J, eds. Herbal Medicine: Expanded Commission E Monographs. Boston, Mass: Integrative Medicine Communications; 2000:257.

Bovee-Oudenhoven IM, Wissink ML, Wouters JT, Van der Meer R. Dietary calcium phosphate stimulates intestinal lactobacilli and decreases the severity of a salmonella infection in rats. J Nutr. 1999;129:607-612.

Duncan SH, Flint HJ, Stewart CS. Inhibitory activity of gut bacteria against Escherichiacoli 0157 mediated by dietary plant metabolites. FEMS Microbiol Lett. 1998;164:238-288.

Facey PC, Pascoe KO, Porter RB, Jones AD. Investigation of plants used in Jamaican folk medicine for anti-bacterial activity. J Pharm Pharmacol. 1999;51:1455-1460.

Fauci AS, Braunwald E, Isselbacher KJ, et al., eds. Harrison's Principles of InternalMedicine. 14th ed. Vol. 1. New York, NY: McGraw-Hill; 1998:796-801, 876-880, 904-905.

Fritsche KL, Shahbazian LM, Feng C, Berg JN. Dietary fish oil reduces survival and impairs bacterial clearance in C3H/Hen mice challenged with Listeria monocytogenes. Clin Sci. 1997;92:95-101.

Gabriel EP, Lindquist BL, Abud RL, Merrick JM, Lebenthal E. Effect of vitamin A deficiency on the adherence of fimbriated and nonfimbriated Salmonella typhimurium to isolated small intestinal enterocytes. J Ped Gastroenterol Nutr. 1990;10:530-535.

Hatchigian EA, Santon JE, Broitman SA, Vitale JJ. Vitamin A supplementation improves macrophage function and bacterial clearance during experimental Salmonella infection. PSEBM. 1989;191:47-54.

Hruby K, Csomos G, Fuhrmann M, Thaler H. Chemotherapy of Amanita phalloides poisoning with intravenous silibinin. Hum Exp Toxicol. 1983;2(2):183-195.

Irons R, Anderson MJ, Zhang M, Fritsche KL. Dietary fish oil impairs primary host resistance against Listeria monocytogenes more than the immunological memory response. J. Nutr. 2003 Apr;133:1163-1169.

Jonas WB, Jacobs J. Healing with Homeopathy: The Doctors' Guide. New York, NY: Warner Books; 1996: 218-220.

Murray PR, et al. Manual of Clinical Microbiology. 7th ed. Washington, DC: ASM Press; 1999:356-359.

Rabbani GH, Butler T, Knight J, Sanyal SC, Alam K. Randomized controlled trial of berberine sulfate therapy for diarrhea due to enterotoxigenic Escherichia coli and Vibrio cholerae. J Infect Dis. 1987 May;155(5):979-984.

Rosen P, et al. Emergency Medicine: Concepts and ClinicalPractice. 4th ed. Vol. 3. St. Louis, Mo: Mosby; 1998:1931-1938, 2513-2516, 2178-2179.

Sabeel AI, Kurkus J, Lindholm T. Intensive hemodialysis and hemoperfusion treatment of Amanita mushroom poisoning. Mycopathologia. 1995;131(2):107-114.

Ullman D. Homeopathic Medicine for Children and Infants. New York, NY: Penguin Putnam; 1992: 75-77.

Ullman D. The Consumer's Guide to Homeopathy. New York, NY: Penguin Putnam; 1995: 243-245.

Verma RJ, Shalini M. Ochratoxin A-induced cytotoxicity to human red blood cells and its prevention by certain vitamins. Med Sci Res. 1997;25(12):833-834.

Yonekura K, Kawakita T, Mitsuyama M, Miura O, Yumioka E, Suzuki A, Nomoto K. Induction of colony-stimulating factor(s) after administration of a traditional Chinese medicine, xiao-chai-hu-tang (Japanese name: shosaiko-to). Immunopharmacol Immunotoxicol. 1990;12(4):647-667.

Yonekura K, Kawakita T, Saito Y, Suzuki A, Nomoto K. Augmentation of host resistance to Listeria monocytogenes infection by a traditional Chinese medicine, ren-shen-yang-rong-tang (Japanese name: ninjin-youei-to). Immunopharmacol Immunotoxicol. 1992;14(1-2):165-190.

Review Date:
12/17/2006
Reviewed By:
Steven D. Ehrlich, N.M.D., private practice specializing in complementary and alternative medicine, Phoenix, AZ. Review provided by VeriMed Healthcare Network.

A.D.A.M. Copyright

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Common Diet Sabotages: Part One

FitSugar — Thu, 11 Sep 2008 03:30:00 -0700

Can't seem to figure out why you can't lose those last few pounds? It may not be the hours you're not spending at the gym or those random fast food runs that are sabotaging your diet, but rather the little things we may not even think about. Women's Health found common culprits for what may actually be keeping you from your goal weight. Here are highlights:

You're using the wrong serving utensils, and I'm not talking about etiquette here. If you find that you're always using big spoons and knives. Knives and spoons often go hand in hand with unhealthy items like mayo, peanut butter, ice cream. Forks, on the other hand, are better served to dig in to foods like salads, steamed fresh vegetables, and chewy lean meats.

There's more so read more.

Your produce is always going bad. Sure you're buying lots of fresh fruits and veggies at the store, but are you actually eating them? A drawer full of rotten produce may mean that you're not eating as healthy as you could be.
You're hungover. You can eat salads until you're green in the face, but splurging on cocktails is not helping your cause. Any drink with alcohol in it is high in calories and not to mention not nutritious at all.
You're always tired. Just like eating healthy and working out, sleep should become a priority. It's not only been proven that folks who get enough sleep have faster metabolisms. When push comes to shove, sleep is more essential than hitting the gym. So in a pickle, choose your bed over pumping iron.

Stay tuned for more common diet sabotages, but in the meantime do you have anything that is sabotaging your diet? Share it below.

Source

Salmonella Outbreak: Now in 16 States

FitSugar — Mon, 09 Jun 2008 11:00:00 -0700

On Friday I told you about the salmonella food-poisoning outbreak reported in nine states (New Mexico, Texas, Arizona, Utah, Colorado, Kansas, Idaho, Illinois, and Indiana). Contaminated raw, uncooked tomatoes are thought to be the culprit, and unfortunately more cases of illness have cropped up in seven other states including California, Connecticut, Oregon, Virginia, Washington, and Wisconsin. Investigators believe the tainted tomatoes are also to blame for the most recent recent illnesses. So far a total of 111 people have come down with the same Salmonella "Saintpaul" infection.

Although the source of these rotten tomatoes has yet to be determined, it's believed that you probably don't need to worry about cherry tomatoes, grape tomatoes, tomatoes sold with the vine still attached, or homegrown tomatoes. The FDA also assures that Roma, red plum, and round red tomatoes from Arkansas, California, Georgia, North Carolina, South Carolina, Tennessee, Texas, Belgium, Canada, the Dominican Republic, Guatemala, Israel, Netherlands, and Puerto Rico are not associated with this outbreak. I don't know about you, but I'm thinking it may just be easier to avoid raw tomatoes for a while. What do you think?

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

Low Fat Banana Bread with Chocolate, Cherries and Walnuts

FitSugar — Tue, 05 Jun 2007 03:30:00 -0700

I had two very large, very rotten bananas sitting on my kitchen counter. When life gives you rotten bananas you make banana bread (or smoothies, but I was in a baking mood).

I wanted to try to make a low fat version and I found this non-fat version, but since I added chocolate and it also contains nuts the entire package has some fat in it. Since the recipe is vegan it contains no butter and no eggs, it is definitely low in cholesterol.

The bread is tasty, but a little dense and a little dry. I want to toast it and smear it with butter, but that defeats the purpose doesn't it. It is great for breakfast or a snack, but I wouldn't take this banana bread to a party or give it as a gift. To occasions like those I prefer to bring something a bit more decadent.

To check out the recipe, just read more

Low Fat Banana Bread with Dried Cherries, Chocolate, and Walnuts
adapted from Fat Free Vegan

3 over-ripe bananas
2 tbsp. lemon juice
4 ounces unsweetened apple sauce
1/2 cup dark brown sugar
2 cups whole wheat flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1/2 cup tart dried cherries
1/2 cup chopped walnuts
1/2 cup bittersweet chocolate chips

Preheat the oven to 325 F. Spray loaf pan with cooking spray.
In a large bowl, mash the bananas and add the lemon juice, apple sauce, and sugar. Stir well to combine.
In a separate bowl, combine the remaining ingredients. Add the dry ingredients to the banana mixture, and stir just until the mixture is well-combined.
Spread the mixture evenly in the pan and bake until a toothpick or knife inserted in the center comes out clean, about 40 - 50 minutes. Allow to cool before serving.

Note from Fat Free Vegan: Fat-free quickbreads like this really benefit from being allowed to cool completely, which is why they often taste better the next day. The crust, which is chewier than breads with oil, will gather moisture and softness over time. Ignore the tempting aroma; pleasure delayed will be pleasure multiplied.

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Bake It: Whole Wheat Banana Bread

FitSugar — Mon, 14 Jan 2008 03:00:00 -0800

Rotten bananas plus rainy (or snowy depending on your location) weather equals baking. This whole wheat banana bread is tasty and the streusel type topping makes it slightly fancy. I think substituting buttermilk for butter is a great idea. The texture of the bread reminds me of the beer bread my mom made when I was a kid. This banana bread is very moist and a little heavy, but it certainly makes a tasty snack.

To see the recipe just read more

Whole Wheat Banana Bread
adapted from the American Institute for Cancer Research

What you need:

Topping:
1/2 banana, chopped
1/2 cup rolled oats (not quick-cooking or instant)
1/4 cup Sucanat or light brown sugar

Bread:
1 cup whole wheat flour
1 cup all-purpose flour
1/2 cup Sucanat or light brown sugar
2 tsp. baking powder
1/4 tsp. salt
2 ripe medium bananas
2 eggs, lightly beaten
1 cup lowfat buttermilk
1 tbsp. canola oil

What you do:

Preheat oven to 375 degrees. Spray a 9-inch x 5-inch x 2 1/2-inch loaf pan with cooking spray or canola oil spray.
In small bowl, combine topping ingredients. Set aside.
In large bowl, whisk together flours, remaining sugar, baking powder and salt to combine.
In another small bowl, mash bananas. Mix in eggs, buttermilk and oil.
Stir wet ingredients into dry ones, mixing just until combined. Pour batter into prepared pan. Sprinkle topping evenly over batter.
Bake until knife inserted into center of bread comes out clean, 45 to 50 minutes. Do not worry if some bits of topping get very dark.
Let loaf rest in pan 10 minutes. Turn out onto baking rack and cool completely. Serve or wrap in foil and use later. This bread keeps 4 to 5 days, and freezes well.

Nutritional Information:
Makes 1 loaf, about 10 slices.
Per serving: 229 calories
3g fat
less than 1g sat. fat
46g carbohydrate
6g protein
3g dietary fiber
201mg sodium

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