A Low Carb and High Protein Diet

A word of warning if you go by the low carb, high protein diet plan, if you consume to much protein it is not healthy for you. I know a lot of the big weight loss diet plans suggest it and I am here to let you know that it can potentially be very harmful. Especially to your kidneys and problems with your digestion, it can also have you sporting undesirable breath. They say if you eat a lot of protein it will leave you feeling more filled up than just carbohydrates and fat alone and that it will help you stay with the diet, this is of course your choice but it is the worth the risks involved.

Of course we do protein in our diet, it is a very critical part of our metabolism and for healing our bodies. It just should not make up a big part of our diet is all, it can be found in a large number of products, such as meat and dairy just to name a couple but should be limited.

It is a good practice to begin every morning with a high fiber cereal or any other product that you may like. Our bodies do not store much of our energy while we sleep so you might find yourself filling up on to much carbs to remedy that. It will only add to your weight loss problem, having fiber instead will let your system rejuvenate itself and will certainly help those with constipation, which is also known to leave us feeling bloated and looking even heavier.

While you should monitor your protein intake you should definitely still be eating some just make sure it is a high quality type. Lean meats are a good source and so is a low fat content fish, any dairy product should be low fat as well, grains and seeds are a great source of protein to. beans are a great source also and can leave you feeling filled for prolonged period but they do have a drawback for some people. They are known to cause excessive gas build up in some, but they also help fight off disease, its just a matter of being able to eat them.

You should try to have some protein in all of your meals during the course of the day, and avoid having it all in one meal itself. The one meal you should have more protein in than others is with your breakfast because of the amino acids it provides and will help you be more focused. Including some protein with each meal will gradually send energy into your body and help raise your metabolism which helps with weight loss.

When you start to follow the low carb diet, avoid drinking caffeine. We all know that too much coffee is bad for you but do you know that it can make you fat. Caffeineine insulin production and we need to keep our insulin levels low to inhibit fat production. So cutting out our regular coffees will not only save us money, and save calories; but it will also help us to keep our insulin levels low. The end result will be a healthy weight loss

If and when you do decide to implement the low carb diet plan, you should also be aware of not having to much caffeine as well. While some say it is good for you and others say it is bad for you it has been stated that it can make you fat too. It somehow increases our insulin levels which make that possible, so by keeping our insulin levels lower it will assist in fighting fat. Anytime by cutting down on coffee drinking it will save you money and cut down on calories which will lead to a healthier body and better weight loss.

Groomer Launches Retail Concept Focused on Healthful Foods

By Pet Product News Staff


Diane Dewberry

Diane Dewberry, founder of The Healthy Animal has partnered with LPF Consulting Group, Ltd. to franchise The Healthy Animal concept. 

LPF Consulting Group is led by Lawrence P. Friedman, a lifelong philanthropist and entrepreneur who founded Lapels Dry Cleaning, which now has more than 90 stores throughout the country. Among many ventures, he also owned and managed the Sun Tavern Restaurant in Duxbury, Mass.

A critical part of the franchise training is a 20-hour certification course on animal nutrition, from Dogs Naturally University.  

“We can help train franchisees to become experts on animal nutrition and natural products,” Friedman said. “They will help pet parents put together an optimal diet for their treasured friends. What franchisees have to bring to the equation is a sincere love for animals and zeal to help them lead happier, healthier lives.”

The standard franchise location will run from 800 to 1600 square feet and serve a community of 15,000 households.

All stores will include natural dry kibble, freeze-dried foods, and high quality can food for dogs and cats. Raw diets are a specialty. There will be an extensive treat bar, herbal remedies, flower essences for emotional health, and made-in-the-USA toys and holistic and non-toxic grooming supplies.

“Healthy and natural food helps dogs and cats feel and look their best,” Dewberry said. “With more than 15 years of running a natural pet store, I delight in helping and educating for their pets well-being. From an herbalist in Maine to a holistic veterinarian in New Hampshire, we are woven into the natural pet care community and share that information and product knowledge with our customers.”

Initial franchises will be awarded in Massachusetts, Rhode Island, New Hampshire and Connecticut.

Bulrushes – Not to Be Confused With Cattails

Whenever you hear the word bulrush, do you think of cattails? Oddly enough, most people do. However, there are some differences between the two, although cohabitation is not unheard of. Cattails are known to invade a wetland much faster than bulrushes, taking over large expanses in a single growing season because of their mass quantities of wind-borne seeds. In growing season, cattails are more water dependent than bulrushes. Typically, the hardstem bulrush [Scirus acutus] is used in wetland projects and restoration. Bulrushes are much slower than cattails in establishing and spreading because they proliferate primarily through underground rhizomes rather than seeds. Bulrushes can handle and withstand long, dry periods better than cattails. There are some noted differences between cattail and bulrush, as emergent vegetation, but one noted commonality among them is their special adaptation in transporting oxygen from the air to their roots, enabling them to grow in continuously flooded, but shallow water areas. Both cattail and bulrush establish quickly, (although as previously stated, bulrushes are still slower than cattails at establishing), and both can tolerate poor quality water. However, bulrushes tend to grow in deeper water, whereas cattails prefer shallow water.

Bulrushes are various wetland herbs (aquatic) from the genus Scirpus. They are annual or perennial plants that are medium to tall in height. Also known as tule, wool grass and rat grass, this herbaceous plant can grow up to 10 feet tall; they are found all through-out North America and Eurasia.

They are divided into groups of soft-stem [Scirpus validus] and hard-stem [Scirpus tabernaemontani] bulrushes, found in the Cyperaceae family. These two species are quite similar in their appearance and share commonalities regarding the areas they grow in. Bulrushes are often used in constructed wetlands to treat agricultural NPS pollution and for the creation and restoration of wetlands. One of the plants used for this kind of project is the species called the Giant Bulrush aka 'Restorer'. It is considered a superior plant for this, particularly in the south-easterly states. Now you may be wondering, 'What is NPS pollution and where does it come from?' Good question!

NPS is short for 'non-source pollution', which comes from coal and metal mining, photography and textile industries, agricultural and urban areas, failed home septic tank drain fields as well as municipal wastewater, storm water, and other land disturbing activities that damageally impact 30 – 50% of the waterways of America. An affordable and efficient means to address and clean up diverse wastewater is with constructed wetlands. For almost 60 years, researchers have investigated and reported on the use of natural or constructed wetlands and their effectiveness and ability to cleanse polluted water. In 1989, one such researcher named Hammer, defined constructed wetlands for wastewater treatment as "a deigned and man-made complex of processed substrates, emergent and submergent vegetation, animal life, and water that simulates natural wetlands for human use and benefits."

The bulrush [Scirpus spp] is one species of vegetation that is cultivated in shower beds or channels containing a root medium such as sand and / or gravel are effective in helping to regulate water flow. At the same time, biochemical reactions occurring on the submerged portions of the plants and within the wetland soils. Oxygen is passively made available for biochemical reactions mainly by the diffusion of air into the system (Rogers et al., 1991). In the United States alone, over 56 FWS (Fish and Wildlife Service) systems process 95 million gallons a day of runoff and wastewater (Reed, 1991).

Bulrushes are reed-like and have long, firm leaves, olive-green, three-sided stems and drooping clusters of small, often brown spikelets found near the stem tips. The stem bases have a few inconspicuous leaves. The roots (or rhizomes) produceible tubers. The tips of the bulrushes bloom with clumps of reddish-brown or straw-colored flowers that turn into hard seed-like fruits, during the period of April through August.

They are often found along the shorelines of marshy or swampy areas; such as wet locations like the bridges of shallow lakes, ponds, swamps, fresh and brackish marshes, wet woods, slow moving streams and roadside ditches. They can grow as high as 10 feet in moist soils, and in shallow or deep water, respectively, from 1 -9 ft of water. The bulrush is densely rhizomatous with abundant seed production.

The Scirpus species occur almost always under natural conditions in wetlands. They are divided into groups of soft-stem [Scirpus validus] and hard-stem [Scirpus tabernaemontani] bulrushes, found in the Cyperaceae family. These two species are quite similar in their appearance. Soft-stem bulrush can grow to 10 feet and grows in thin colonies from rhizomes. Soft-stem bulrush has a round (in cross section), light gray-green, reliably soft stem that comes to a point with no obvious leaves (only sheaths at the base of the stems). Flowers usually occurs just below the tip of the stem, from July through September. They grow in the places mentioned in the first paragraph, where soils are poorly-drained or continuously planned. As far as ecological importance goes, the soft-stem bulrush can triple its biomass in one growing season. One area that benefits from this bulrush are urban wetlands, where soft-stem bulrushes can be and have been used to reduce pollutant loads carried by storm water runoff.

The hard-stem bulrush (tule, black root) is a perennial herb with an obligate [restricted to a particular condition in life], robustly rhizomatous wetland plant that forms dens colonies. The stems of this bulrush are erect and slender, sharp to softly triangular; typically reaching 3-10 feet tall. Likewise, the leaves are slender blades that are sheathed around the long stem. The flowers are brown spikelets. The panicle can have 3 to numerous spikelets, which are oval to cylindrical. The nutlets are completely covered by whitish-brown scales and have 6 basal bristles. Bulrushes have stout rootstocks and long, thick, brown underground stems [rhizomes]. The hard-stem bulrush has a much higher tolerance of mixosaline [water containing saline] conditions, than the soft-stem bulrush. It regrows well after removal and is tolerant of fire.

Submerged portions of all aquatic plants provide habitats for many micro and macro invertebrates. These invertebrates in turn are used as food by fish and other wildlife species (eg amphibians, reptiles, ducks, etc.). After aquatic plants die, their decomposition by bacteria and fungi (called "detritus"), provides food for many aquatic invertebrates. Seeds of bulrushes are consumed by ducks and other birds while geese, muskrats, and nutria consume the rhizomes and early shoots. Muskrats and beavers like to use this emergent wetland vegetation for food, as well as for hut construction, thus improving the wetland habitat.

Bulrushes have been and are used by many cultures for medicinal purposes, as well as

In the provinces of Shandong, Jiangsu, Anhui and Zhejiang, in China use the bulrush in teas, decoctions and extracts. The bulrush is believed to be effective and most commonly used to stop bleeding, whether from an injury or an internal disorder. It is also used to treat painful menstruation and postpartum abdominal pain. Evidence has shown that bulrush extracts can also reduce the amount of lipids in the blood, as well as being effective in treating colitis.

Native Americans would parch the edible rhizomes (seeds), which are high in protein and very starchy, grind them into powder for flour, mixed it with water, boiled it and ate it as porridge. The young shoots are considered a delicacy, whether ate in the raw form or cooked. The bulrush can be used for syrup and / or sugar, used in a salad or ateen as a cooked vegetable. The syrup is discharged out to produce sugar and the pollen can be used to make bread and cakes.

They also made a poultice from the stems to stop bleeding and to treat snakebites. The roots can be processed and used in treating abscesses.

'Boneset' tea was a popular remedy used by Native Americans and pioneers alike to address general aches and malaise. It was said to have the most effective relief for the nineteenth and twenty century flu epidemics. It remains popular as a herbal tea and is used as a tonic for colds, reduce sweating and to promote bone healing. It is the belief that it does indeed aid in bone healing that wave 'boneset' tea its name. Modern medical research confirms these benefits, stating that the compounds of 'boneset tea' stimulate the immune system.

Some Native Americans would chew the roots of the bulrush as a preventative to thirst. They also used the ashes from burned stalk to put on a baby's bleeding naval.

Stems are used to weave strong sleeping mats, ranges, baskets, purses, hats, skirts, sandals, curtains, temporary shelters, canoes and rafts, brooms and other household items. The plant must grow in coarse-textured soil that is free of gravel, silt and clay if the roots are to be used for quality basket-weaving. The root was thought for the black color, which was desired to highlight patterns created in the making of a basket.

The benefits and uses of the bulrush, both ecologically, medicinally and creatively, make it worth careful consideration for wetland planting areas and native restoration landscapes.

Discovery of 14,000-Year-Old Toast Suggests Bread Can Be Added to Paleo Diet

One of the stone structures of the Shubayqa 1 site where the ancient bread was found.
Image: Alexis Pantos

Archaeologists have uncovered the earliest evidence of bread-making at a site in northeastern Jordan. Dating back some 14,400 years, the discovery shows that ancient hunter-gatherers were making and eating bread 4,000 years before the Neolithic era and the introduction of agriculture. So much for the “Paleo Diet” actually being a thing.

Bread-making predates agriculture, according to a new study published today in Proceedings of the National Academy of Sciences. That’s quite the revelation, given the conventional thinking that bread only appeared after the advent of farming. The discovery means that ancient hunter-gatherers were using the wild ancestors of domesticated cereals, such as wild einkorn and club-rush tubers, to make flatbread-like food products. What’s more, the new paper shows that bread had already become an established food staple prior to the Neolithic period and the Agricultural Revolution.

A research team led by Amaia Arranz-Otaegu from the University of Copenhagen analyzed fragments of charred food remains found at a Natufian hunter-gatherer site in northeastern Jordan called Shubayqa 1. The remains of the burnt bread, found in two ancient basalt-stone fireplaces, were radiocarbon dated to 14,400 years ago, give or take a couple of hundred years. This corresponds to the early Natufian period and the Upper Paleolithic era. The Natufian culture lived in the Levant, a region in the Eastern Mediterranean, from around 14,600 to 11,600 years ago.

Prior to this discovery, the oldest known bread came from the 9,500-year-old settlement of Çatalhöyük, located in Anatolia, Turkey. Çatalhöyük dates back to the Neolithic era, a time when ancient humans had already settled in permanent villages and developed farming. The bread found at Shubayqa 1 pre-dates the Çatalhöyük bread by around 5,000 years, and it’s now the oldest example of bread-making in the archaeological record.

Scanning electron microscope images of bread-like remains from Shubayqa 1.
Image: Amaia Arranz-Otaegui et al., 2018

For the study, the researchers analyzed 24 charred fragments of bread from the Shubayqa 1 excavation site using a Scanning Electron Microscope (SEM). Using SEM, the researchers were able to obtain the high resolution images required for studying the fine structures embedded within the charred materials. These images were compared to experimentally produced bread, allowing the researchers to identify the archaeological specimens. SEM analysis is quite time consuming, and the researchers only managed to analyze 24 fragments out of a total of 600 pieces that appear to be bread or bread-like remains.

Tobias Richter, an associate professor at the University of Copenhagen and a co-author of the new study, said the discovery was surprising on a number of levels.

“First, that bread predates the advent of agriculture and farming—it was always thought that it was the other way round,” Richter told Gizmodo. “Second, that the bread was of high quality, since it was made using quite fine flour. We didn’t expect to find such high-quality flour this early on in human history. Third, the hunter-gatherer bread we have does not only contain flour from wild barley, wheat and oats, but also from tubers, namely tubers from water plants (sedges). The bread was therefore more of a multi-grain-tuber bread, rather than a white loaf.”

Richter said the method used for identifying the bread fragments is new, and that other researchers should use the technique to re-analyze older archaeological collections to search for even earlier examples of bread production.

“I think it’s quite important to recognize that bread is such a hugely important staple in the world today,” said Richter. “That it can now be shown to have started a lot earlier than previously thought is quite intriguing, I think, and may help to explain the huge variety of different types of breads that have evolved in different cultures around the world over the millennia.

Dorian Fuller, an archaeobotanist at the University College London and a co-author of the new study, said it’s highly plausible that hunter-gatherers were able to make bread without the benefit of agriculture.

“Bread at it its most basic is flour, water, and dry heat. The flour should also ideally include some protein, such as gluten, that occurs in wheat to hold the batter together and provide elasticity,” Fuller told Gizmodo. “So this requires a suitable flour, and wild wheats and barleys contain gluten.”

In addition, the necessary equipment to produce flour, like stone tools to pulverize grains, were already in existence by the time this ancient bread was made, as some of the oldest examples date back 25,000 years or more. “So the fact that people would have ground stuff to process it is not surprising,” said Richter. Lastly, the third element to making bread—dry, baking heat—would likely exist in a culture without ceramics, which describes this particular culture at the time.

Ehud Weiss, an archaeobotanist at Bar-Ilan University who wasn’t involved with the new study, says the new paper describes a significant discovery.

“One of the interesting aspects of reconstructing our ancestors’ diet is the technology they used,” Weiss told Gizmodo. “Here, it is clear these people grinded and mixed several types of foodstuff, cereals, and root food to create a baked product.”

Weiss says it’s important to remember that caloric return was a major issue with hunter-gatherers’ diet, especially in challenging environments. Ground and baked foodstuffs have a higher glycemic index (GI) than raw food, where GI is a relative ranking of carbohydrates in foods according to how they affect blood glucose levels.

“Today, we use GI as a tool to avoid food that will add too much sugars to our blood stream,” said Weiss. For hunter-gatherers who struggle in hostile environments to gain more energy from their food, the situation is, of course, the opposite. The ability to increase the caloric return from their food is, therefore, an important step in the development of human nutrition.”

Francesca Balossi Restelli from the Sapienza University of Rome, also not involved with the new study, wasn’t surprised by the finding, saying a discovery of this nature was expected.

“Certainly, finding charred remains of flour products is the much-needed demonstration of what the large quantity of mortars, pestles, and moulders were already showing us,” Restelli told Gizmodo. “If people were cultivating plants, if they had mortars, then they must have been baking ‘bread-like’ foods. The discovery described in the PNAS article is thus certainly extremely meaningful, but not totally unexpected. It is very nice news, as it confirms today’s trend of thought and research.”

University of Cambridge archaeobotanist Martin Jones is excited about the new paper, both for what it tells about about the dietary habits of paleolithic humans, and in the use of a new technique to study the bits and pieces of plant material left behind by ancient humans.

“If we listen to many of the familiar narratives about how humans ate before the advent of agriculture, we hear a great deal about animals, and a bit about seafood,” Jones told Gizmodo. “We have got nowhere near as far with understanding how they worked with plants, and it is beginning to come clear that plant-based cuisine is very old indeed, and very significant.”

“Looking at pulverized plant material is still quite novel,” Jones said. “We archaeobotanists understandably feel more confident about identifying plants before they have been mashed to a pulp. But the SEMs here show how much cellular pattern is still discernible, and how fruitful it can be to persevere and give it a closer look.”

As a final note, this study reminds us, yet again, that the so-called Paleo Diet isn’t an actual thing, or at the very least, not a coherent, unified diet that existed across multiple populations of paleolithic peoples. What’s more, this study doesn’t tell us which particular ancestral diet was the “healthiest,” and it’s doubtful that archaeology can tells us anything meaningful in this regard. When it comes to a balanced, healthy diet, you should listen to the experts: Eat lots of vegetables and fruit, choose whole grains, get your protein, and avoid highly processed foods, especially those with added sugar.


How Much Fat on Raw Food Diet

Let’s talk about how much fat on a raw food diet. I get asked this all the time. It’s usually not a one size fits all type of answer when it comes to a plant based diet. One piece of advice is to not overthink things so much on the raw vegan lifestyle.

Raw Vegan Fruit Lover:

Vegan for Everything T-Shirt:

Woodstock discount code: tropicaljack

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Learn the Truth Behind the No Carb Diet

What is a "No Carb Diet"? Well to be perfectly honest there is no such thing as a no carb diet, it just can not be achieved. It is basically impossible to have your diet consist of not one ounce of carbohydrates because almost everything has some amount of carbohydrates in it. It may be a small amount but never the less that would rule such a diet as the "No Carb Diet"

You could live exclusively on say protein like the Inuit people do who live primarily on whale meat (protein) and the whale blubber or as we like to call it fat. This comes from their diet of whale and seal meat. This is not the best diet to consider as there are a range of nutrients we need including one called phytonutrients which are found in very small passages in animal meat so we must look at other food types to satisfy us and provided much needed nutrients for good health.

Ensuring we have a varied diet which includes a whole spectrum of foods is the best way to go and would include a range of plant food which is so important to our health and all plant foods have some degree of carbohydrates in them and so a "No Carb Diet "is not that easy to accomplish. One bonus of having to eat plant foods is that some of them are high in nutrients but rank very low in carbohydrates, so you can at least stick to low carb diet of sorts.

I guess what people are really saying when they ask about a "no carb diet" is really more likely to be a diet which consist of a low carbohydrate footprint so to speak. A diet that mainly consists of proteins and fats but has a very low carbohydrate count. Diets such as the initial stages of the Atkins Diet is one that comes to mind. During the start of the Atkins diet you are required to eat as much protein as you wish but you do not eat carbs at all where possible. This may seem unhealthy which is really not something you could stick with for any period of time, but is more a kick start into weight loss.

So to summarize then, there really is no such thing as a "No Carb Diet", what you would really be referring to is a low or very low carbohydrate diet which is achievable but maybe not the healthiest for you. There are many better ways for you lose weight in a slower but extremely much healthier way and is one I have been using for many years now. These kinds of diets will not leave you feeling hungry or tired, instead they give you more energy and whole new lifestyle, one in which if you embrace it, you will not fail to reach your desired weight.

Learning How to Cook Salmon Fillets

While most people who cook salmon regularly would suggest grilling as the only option for cooking salmon steaks, how to cook salmon fillets is a little more open to preference. What is most important is to use methods and recipes that complement salmon's natural and nutritious flavor.

Salmon fillets are boneless and can be smoked and used as lox. Since all skin and bones have been removed, salmon fillets are excellent for recipes requiring gourmet presentations. When buying fillets, ask to have it filleted and skinned, and to remove pinbones. A general rule is 6 ounces of raw salmon is considered a good serving size.

How to cook salmon fillets is as varied as the flavors you can add: smoking, steaming, poaching, pan-frying, curing and baking are just a few of the options.

A Bourbon based salmon is as easy as marinating a 1.5lb salmon fillet in a mixture of brown sugar, bourbon, green onions, soy sauce and vegetable oil. Marinate salmon at least 1 hr and baste the salmon at least once with the marinade. Grill the salmon for about 7 minutes per side or wrap in aluminum foil with some of marinade, place on cookie sheet. Bake in 375 degree oven for about 15-20 minutes.

Or you could slow roast the salmon, cutting it lengthwise and then crosswise to make 4 equal squares of fish. Rub the fish with a pinch of turmeric and season with salt and pepper. Roast the salmon, in lightly oiled oven-proof pan, turning the pieces carefully with a spatula after about 10 minutes, until just cooked through, about 20 minutes in all. Slow-roasted salmon looks bright orange when done, and will be moist in the center.

How to cook salmon fillets is as varied as your tastes. You can also slather both sides of the salmon with the olive oil, season both sides with salt, and bake (skin side down) over a bed of dill sprigs in an oversized shallow baking dish. Place salmon on top, skinned side down.

Whatever your gusto, salmon fillets offer a delicious and nutritious option for your cooking adventures.

Douglas Inspections: Raw Meat Stored Above Mac And Cheese: ICYMI

DOUGLASVILLE, GA — Here are some restaurant and food service inspections conducted in Douglas County during the past week. Click on the date or score to see more info.

Each item on an inspection form has a point value ranging from 1 to 9 points, with violations deducting points from a best possible score of 100. Higher points are taken for items with higher risk to cause illness, while repeat violations take even more points. Letter grades assigned are A for totals of 100 to 90 points, B for 89 to 80, C for 79 to 70, and U for less than 70.

Last week’s inspection: Douglas Inspections: Manager Eating In Food Prep Area

Bagel Meister (Food Service Inspections)
View inspections:
July 2, 2018 Score: 86, Grade: B
Bojangles (Food Service Inspections)
View inspections:
July 10, 2018 Score: 90, Grade: A
Checkers Store #3078 (Food Service Inspections)
View inspections:
July 2, 2018 Score: 95, Grade: A
City’s Best Wings and Deli (Food Service Inspections)
View inspections:
July 2, 2018 Score: 95, Grade: A
McDonald’s # 7457 (Food Service Inspections)
View inspections:
July 2, 2018 Score: 90, Grade: A
Image via Shutterstock

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Recalls You Should Be Aware Of-Week of July 8, 2018

We’ve rounded up a list of important US Food and Drug Administration (FDA) and US Department of Agriculture (USDA) recalls from this past week. :

FDA Announces Voluntary Recall of Several Medicines Containing Valsartan Following Detection of an Impurity

The US Food and Drug Administration recently sent out a notice alerting health care professionals and patients of a voluntary recall of several drug products containing valsartan, used to treat high blood pressure and heart failure. This recall is due to an impurity, N-nitrosodimethylamine (NDMA), which was found in the recalled products. Of note: Not all products containing valsartan are being recalled. NDMA is classified as a probable human carcinogen (a substance that could cause cancer) based on results from laboratory tests. The presence of NDMA was unexpected and is thought to be related to changes in the way the active substance was manufactured.

Read the official notification.

Radagast Pet Food, Inc. Issues Recall for Cat Food Potentially Contaminated with Listeria monocytogenes and Shiga Toxin-Producing E. coli 0121

Radagast is recalling three lots of Rad Cat Raw Diet Free-Range Chicken Recipe because testing results indicate they have the potential to be contaminated with Listeria monocytogenes. The Company is also recalling one lot of Rad Cat Raw Diet Pasture-Raised Venison Recipe because testing results indicate it has the potential to be contaminated with Shiga Toxin-producing E. coli O121.

Listeria monocytogenes is pathogenic to humans, and there is a risk to humans from handling contaminated pet products, especially if they have not thoroughly washed their hands after having contact with the products or any surfaces exposed to these products.

Although E. coli O121 is not known to cause illness in cats, the FDA has a zero-tolerance rule for pathogens in pet food, as humans that handle the food may become infected. Infected cats can become carriers of E. coli O121 and transfer the E. coli O121 to the home environment, thus increasing the potential human exposure.

For more information, check out the official announcement.

Afandina Halal Recalls Raw Chicken Products Produced Without Benefit of Inspection

Afandina is recalling an undetermined amount of raw poultry products that were produced, packaged, and distributed without the benefit of federal inspection, the US Department of Agriculture (USDA)’s Food Safety and Inspection Service (FSIS) announced today.

The raw chicken items were produced and packaged from May 14 through June 22, 2018. The recall includes:

  • 40-lb bulk boxes containing “Afandina, Halal Wholesale Chicken, Boneless Meat”
  • 40-lb bulk boxes containing “Afandina, Halal Chicken, Whole Chicken Legs”
  • 40-lb bulk boxes containing “Afandina, Halal Chicken, Chicken Cutlets”

The products bear establishment number “P-51183” inside the USDA mark of inspection.

For more information on this recall, read the USDA’s statement.

Saje Natural Wellness Recalls Baby Wash Contaminated with Pseudomonas aeruginosa

Saje Natural Wellness is warning customers not to use Splish Splash Gentle Baby Wash, 8.5 fl. oz. and 1.7 fl. oz. as it may contain the bacteria Pseudomonas aeruginosa. Pseudomonas aeruginosa an opportunistic pathogen that causes infection and results in bacteria in the blood, particularly in individuals with compromised immune systems.

Based on routine sampling testing, one lot (814020) of Splish Splash Gentle Baby was 8.5 oz. was found to contain the bacteria Pseudomonas aeruginosa.

For additional details, check out the recall statement.

FDA Issues Reminder to Consumers and Retailers that all Kellogg’s Honey Smacks Cereal is Recalled

The FDA has become aware that recalled Kellogg’s Honey Smacks cereal is still being offered for sale. All Honey Smacks cereal was recalled in June 2018 due to contamination with Salmonella.

Retailers cannot legally offer the cereal for sale and consumers should not purchase Kellogg’s Honey Smacks cereal.

For more information from the FDA, read the outbreak investigation

For updated case counts on the multi-state Salmonella outbreak linked to Kellogg’s Honey Smacks cereal, be sure to check out the Contagion® Outbreak Monitor.

To stay informed on the latest in infectious disease news and developments, please sign up for our weekly newsletter.

Diet For Acne Free Skin – Foods to Watch Out For in Your Diet

Acne is one of the most annoying skin problems that many people can get even after the teenage years. Of course, it is great to aim for an acne free skin through your life and one thing that you can do is to watch what you eat and find a diet for acne free skin.

Although the exact cause of acne is not known, there are triggering factors that were already identified to trigger breakouts of acne. It is therefore a big help to be aware of them and to learn how to totally avoid them. One of them is the food that you eat.

It is important to note however that diet does not cause acne. However, poor diet can most likely trigger the development of acne and bad skin as well. It can also aggravate your condition and can even cause flare-ups. Of course, your diet plays an important role in the production of your hormones and the proper functioning of your body when it comes to cleansing and removing toxins out of your body, and if you do not supplement your body with good nutrition, you may be accumulating toxins that can easily lead to acne and other skin problems.

However, you have to keep in mind that the foods that trigger your acne may not be the same foods that trigger someone else's acne, so it is best to watch out for your own triggers. After that, there are also foods that can most likely trigger acne in most people. Here are among those that you would certainly want to watch out closely if you want to maintain a diet for acne free skin.

1. Fried foods. Fried and oily foods are greasy and are generally not healthy for the skin. Not that oily foods can cause oily skin, again, foods do not cause acne but unhealthy foods such as fried and greasy ones can be triggers to bad skin and acne prone skin. Fats in food also make your skin more prone to skin problems including acne.

2. Softdrink and coffee. Drinks high in sugar and caffeine are not too good for your skin. Cut down on your soda and coffee consumption and replace them with water. Drinking plenty of water everyday does not only allow your body to function properly but also washed away the toxins in your body, thereby preventing them from causing acne-prone skin.

3. Chocolate and ice cream. They may not only be bad for your weight loss diet, they are also bad for your skin. Again, chocolates and foods high in sugar may not cause acne but they can trigger or aggravate acne especially if you tend to have acne prone skin.

These are just among the foods that you have to watch out for to avoid making your acne worse or to avoid acne breakouts as well. Of course, there are other things that you can do to maintain an acne free skin but looking for a diet for acne free skin does not only help you get rid of acne but also helps you maintain a youngger and flawless looking skin.