Raw milk distribution ongoing despite Campylobacter outbreak – Food Safety News

As may as 20 people are sick in Colorado in an ongoing Campylobacter outbreak, with multiple public health agencies reporting the most likely cause is raw milk from Larga Vista Ranch — some of which appears to have been distributed illegally.

“All the individuals who were sickened reported drinking raw milk from Larga Vista Ranch,” according to a joint notice posted Friday by county and state health officials.

logo Larga Vista Ranch“Some of those sickened in this outbreak were not shareholders, but obtained raw milk from others who were. Shareholders are not permitted to redistribute the raw milk they receive (from cow share deals).”

Public health agencies that are urging consumers to throw out any raw milk products they have from Larga Vista Ranch include the Pueblo and El Paso county health departments and the Colorado Department of Public Health and Environment.

In an urgent plea Friday, the three health departments warned consumers that drinking unpasteurized, raw milk can pose severe health risks and there is no method to assure the safety of raw milk.

“Health officials have identified 12 confirmed and eight probable human cases of campylobacter since Aug. 1. The most recent onset of illness was Sept. 16,” according to the Friday notice.

Ten days earlier the outbreak count was at seven confirmed illnesses and nine probable illnesses.

“Many of the confirmed and probable cases have developed symptoms since Aug. 28, so the outbreak might be ongoing,” health officials warned in the advisory Friday.

Anyone who has consumed raw milk products from Larga Vista Ranch and developed symptoms of Campylobacter infection should immediately seek medical attention and inform their health care providers of their possible exposure to the pathogen, according to the Colorado health advisories.

“Campylobacter is a bacteria that is destroyed only by pasteurization,” according to the advisory from the health departments.

“Symptoms of campylobacter infection include fever, diarrhea (that is) sometimes bloody, abdominal cramps, nausea and vomiting. Symptoms usually last anywhere from two days to a week.

“The risk of getting sick from drinking raw milk is greater for infants and young children, the elderly, pregnant women, and people with weakened immune systems, according to the Centers for Disease Control and Prevention.”

From 2007 to 2012 the CDC documented 62 Campylobacter outbreaks linked to consumption of raw milk products.

Raw milk distribution limited to members only
Although the sale of raw milk is prohibited in Colorado — except through herd/cow share deals — some of the potentially contaminated raw milk from Larga Vista Ranch was distributed through farmers markets in Colorado Springs, according to a public advisory posted Sept. 12 by the TriCounty Health Department.

raw-milk-facts-CDC

To view the CDC’s entire infographic on raw milk, click on the image.

“Raw milk must be labeled and cannot be redistributed. The cow share operation continues to distribute the raw milk, because there are no effective measures to stop contamination except pasteurization, which they are not required to do,” according to the health advisory.

When they became aware of a cluster of campylobacter illnesses with the common denominator of raw milk from Larga Vista Ranch, state officials issued a public health order to obtain the operation’s shareholder list.

The department “reached out to all shareholders in an attempt to locate further cases of illness and to inform shareholders about the potential for ongoing contamination of the milk” on Sept 8 and again on Friday.

There are 175 members of the cow share operation, according to the public health advisory. the Larga Vista Ranch website indicates a “share” costs $42 to $50 per month and entitles members to one gallon of milk per week.

Health officials also contacted doctors and other health care entities, encouraging them to be on the lookout for Campylobacter symptoms and test for the bacteria when they suspect it.

“Please also consider providing anticipatory guidance to parents, pregnant women, and immunosuppressed patients on the risks of drinking raw milk,” the health department advisory said.

(To sign up for a free subscription to Food Safety News, click here.)

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naturopath pleads not guilty over alleged raw food diet that nearly killed baby – ABC Online

Posted

September 22, 2016 15:46:57

A Sydney naturopath has pleaded not guilty to charges relating to a raw food diet she allegedly devised for a breastfeeding mother, whose baby nearly starved to death.

The 60-year-old woman appeared in Parramatta District Court today, charged with recklessly causing grievous bodily harm and aiding or abetting failure to provide necessities of life to a child.

She pleaded not guilty to both charges.

The prosecution alleges that in February 2015, the naturopath told a 33-year-old woman she could cure her baby son’s eczema, telling her to abandon a prescribed steroid cream treatment.

It is alleged the naturopath told the woman, who was still breastfeeding, the eczema was caused by toxins, which needed to be eliminated, and allegedly put the woman on a raw food diet, before advising her to fast completely when she developed a fever.

The naturopath’s defence has previously argued the blame lay with the child’s mother.

The 60-year-old has been committed to stand trial over the charges and will appear again in court at the end of this month.

Topics:

courts-and-trials,

law-crime-and-justice,

crime,

naturopathy,

alternative-medicine,

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sydney-2000,

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Tainted milk, a death and the Feds drag midstate organic farm into a movement – PennLive.com

The USDA inspectors arrived at Amos Miller’s farm on a Monday morning in July, court order in hand and local police by their side.

The order had been issued by a federal judge weeks earlier, giving the inspectors the right to enter Miller’s property despite his persistent objections.

Miller had first denied them access to his Bird-in-Hand plot in April, after a deadly listeria outbreak was traced there by health officials. The inspectors arrived on that Monday morning ready to review other aspects of his operation — namely the farm’s meat production facilities and paper records.

They have returned numerous times since, supporters of Miller’s claim

The case, largely unnoticed outside of agriculture and “food choice” circles, is being celebrated within them, as Miller finds himself in the midst of a growing national debate about the extent of federal authority, the benefits of local and raw foods, and the struggle to assert individual choices in an age of mass consumption. 

At issue is Miller’s claim that his ability to sell unregulated products to a group of witting customers is protected by the First Amendment. Miller is not a licensed producer, and for some of his clients that is the appeal. He has also called the scrutiny placed upon him by federal officials a violation of his constitutional rights.

Complaint against Amos Miller by PennLive on Scribd

And this is where his story takes a turn, from the not-so-unusual teeth-sucking aimed at dogged regulators to a constitutional argument, and entwined movement, aimed at upending a stratum of government and changing the face of agriculture as we know it.

“They want to control the food supply,” Miller told PennLive recently by phone, inferring the motives of his federal inspectors.

“And they’re taking our freedoms away.”   

Behind him a fringe but sizable segment of the American food chain nods in agreement, and watches closely to see what might happen next.

‘Finally in their grasp’

Beyond the supermarket shelves, beyond the hands that stock them and the highway systems that feed them, are the food producers themselves. They range in size and scale, specialty and method, but almost all have been forced to adjust to the changing tastes and expectations of contemporary consumers — for better and worse.  

In the last half-century, mostly, technological advancements have rendered pests and blight controllable, weather more predictable and farming methods more efficient. They have also helped create the most food secure and food affordable nation in history.

But for almost as long, there have been questions about the long-term consequences of these processes on the environment and consumer health, as well as the effectiveness of government regulators there to ensure either.     

Enter the food choice movement, one advocating for shorter supply chains and smaller scale production, as well as an individual’s right to eat food produced outside of the existing regulatory system.

Miller’s Organic Farm in Lancaster County is pictured in a photo featured on its website. 

In Miller’s case, this includes raw dairy products for which he is not a licensed producer, but of which he continues to supply a nationwide network of private club members.  

It was raw milk produced at “Miller’s Organic Farm,” that was blamed for the death of a Florida woman in 2014, as well as a California consumer’s illness that same year.  

Miller claims the milk was never tested and that the deceased had pre-existing health conditions that may have contributed to or caused her death instead. CDC officials detail a summary of their investigation here.

And while Miller’s farm and business have not been halted by the authorities, even after the Litseriosis outbreak, he says that’s not for lack of trying: Government agents reportedly returned to his farm on at least 5 occasions between July 11 and August 2, or roughly twice a week. Officials refused to comment on the probe, nor did they comment on its findings or scope when reached by PennLive. 

Prior to the court order, Miller consistently refused to cooperate with those same officials: Denying them access to his land, airing his criticisms publicly at times, and maintaining that his constitutional rights have been violated here by agencies intent on controlling, not improving, the nation’s food supply.

“Remember, the regulators have had Miller in their sights for years,” writes David Gumpert, a raw milk advocate and author of The Complete Patient blog.

And, he added, they’re not “about to let [him] off easily, now that they finally have him in their grasp.”    

Read More: Midstate farm linked to raw milk death gets no state inspections

More harm to American citizens than good’

After Miller denied the USDA inspectors access to his farm in April, they took him to court. They wanted to see his facilities and records, and with the judge’s order in hand on July 11 they arrived to do just that. 

In the end, Miller said, the judge granted the USDA’s request, but not without a caveat: “The judge said this was an ‘expressive association’ and that the USDA is not supposed to interfere with that.”

The premise of Miller’s entire case and potentially the future of his business rests upon those two words.

Miller claims the U.S. Constitution’s “expressive association” clause protects his members-only business, in which subscribers receive raw dairy products and meats from his organic farm in exchange for a fee.

The clause — famously invoked by the Boy Scouts of America in their defense of a ban on homosexual leaders — protects the rights of citizens to “associate” or form associations for the purpose of exercising First Amendment protections. These include the right to free speech, petition for the redress of grievances and the exercise of religion. 

Miller believes a philosophy shared among his club’s members — one that is both anti-food safety regulation and anti-government, as well as pro-raw foods and pro-food choice — affords them the same ideological and organizational protections under the law.

In court documents filed last month opposing USDA attempts to inspect his farm, Miller said his members “mistrust the status of the regulatory framework of the federal government and believe that said framework causes more harm to American citizens than good.”

A contract signed by members adds, “We proclaim the freedom to choose and decide for ourselves the types of products, services, and methods that we think best for healthy eating and preventing illness and disease of our minds and bodies and for achieving and maintaining optimum wellness.”

Miller’s Organic Farm in Lancaster County is pictured in a photo featured on its website. 

For Miller and those both inside of his “association” and outside of it, the question is this: Should people have a right to eat what they want, even if the federal government disagrees with their choices? And, if so, should they also have the right to shun that government’s influence and the same regulations and requirements in place for everyone else?    

Experts say the answer is uncertain.  

M. Sean High, a staff attorney with the Penn State Center for Agricultural and Shale Law, is familiar with Miller’s case.

And while he acknowledges the “expressive association” argument is a novel one, at least in this context, he’s also skeptical that any legal argument will enable Miller to rid himself of at least some measure of regulatory oversight going forward.

“No matter where you’re at in Pennsylvania, every butcher’s shop is regulated by the federal government,” High said, adding that while some facilities get exemptions from certain regulations, “they still have to keep records and still have to get inspected.”

According to U.S. law, the U.S. Secretary of Agriculture has the power to regulate and inspect any meat and poultry products that are intended for human consumption and that are prepared for distribution in interstate commerce. This includes Miller, but also hasn’t stopped him from flouting the rules and defying the government’s authority.

Lawmakers sick after drinking raw milk to celebrate legalizing raw milk

Asked if Miller was the first farmer he knew of to challenge this kind of oversight, High said hardly. Instead, he said it’s Miller’s cloaking of his operation in the expressive association clause that’s unique.  

“You always have people who don’t want to be regulated,” he explained. 

‘They’re taking our freedoms away’  

In recent weeks, Miller’s case has been drawn back into an Allentown-area federal court, where he’s now facing a contempt of court hearing after refusing to provide records for his raw foods business, or club, to those inspectors granted access by the court back in June. A final date for the hearing has yet to be set, however. 

According to court filings, Miller’s reason for refusing to turn over the records and sales receipts in question is their inclusion of personal information belonging to his clients or club members, information he says he’s not comfortable revealing.  

He has also appealed the court’s initial decision to grant inspectors access to his farm. A decision on the appeal has yet to be rendered, but if favorable to him could nullify the need for a contempt ruling anyway. 

Show Cause Filing in Miller’s Organic Farm court case by PennLive on Scribd

In the meantime, his case continues to draw attention in food choice circles, often in the form of supportive blog posts that celebrate Miller’s stand against agencies viewed as hostile to the movement.

His case follows two others with nearly identical circumstances but differing results that wound their way through the court systems of Maine and Wisconsin in recent years. 

In the first, farmer Dan Brown of Blue Hill, Me., challenged a $1,000 fine levied by the state in 2011 for his selling of raw milk without a license. Brown appealed the fine with the state’s highest court, but ultimately lost his three-year legal battle.

In Wisconsin, farmer Vernon Hershberger was criminally charged and facing jail time for four counts related to his sale of unlicensed raw milk. He was ultimately acquitted on three of the four charges against him, in what many in raw milk and food choice circles saw as a victory for the movement. Hershberger later appealed his conviction on the single count and lost. 

Still, the likely outcome of Miller’s case remains unclear. And for now, the court proceedings involved relate only to his meat and poultry production, not his production or sale of raw milk.

This as health officials continue to warn against the dangers of consuming raw milk and related products, such as soft cheese, ice cream, and yogurt, because the milk has not undergone a process called pasteurization that kills disease-causing germs, such as CampylobacterE. coliListeria, and Salmonella.

Raw milk also remains outlawed in 20 states.

While Pennsylvania is not one of them, production here requires a license, one Miller lacks. 

He also supplies club members in other states, including Florida where sales of raw milk are barred by law and where federal officials say a woman died after drinking raw chocolate milk from Miller’s farm in 2014. That interstate distribution detail could also complicate his status, legally speaking.  

But Miller remains resolute, and as a member of Lancaster County’s large Plain Sect population, somewhat uncomfortable with all the outside attention.

In speaking with PennLive in July, he said he plans to continue challenging the government, casting it less as a matter of commerce and regulatory burden than of personal liberty. Many of his customers, or club members, are certain to agree, believing raw foods and raw milk to be more nutrient dense than the alternatives.

“Our private members want something that’s not available on the public store shelves,” he said, adding “We don’t want to be against the government. We’re just concerned they’re taking our freedoms away.”  

Patriots Quarterback Tom Brady on His Suspension and Healthy Eating Habits – Foods4BetterHealth

New England Patriots quarterback Tom Brady is arguably the best NFL pivot of all time. The 39-year-old quarterback will begin his 17th season in the NFL after serving a four-game suspension for a ball-deflating scandal that had been reinstated by the U.S. Second Circuit Court of Appeals in April.

The NFL originally suspended Tom Brady without pay for four games in May of 2015 for violating the NFL policy on the integrity of the game. The Patriots were also fined $1 million, and they forfeited a 2016 first-round pick and a 2017 fourth-round selection in the NFL Draft.

Later that year, U.S. District Judge Richard Berman invalidated Tom Brady’s four-game suspension, and Brady would play the first four games of the 2015 season.

The NFL filed its final appeals brief to the Second Circuit Court last December and argued that the collective bargaining agreement gives Commissioner Roger Goodell permission to discipline players for actions that are deemed detrimental conduct. After the suspension was reversed, Brady made a tough decision in July to no longer proceed with the legal process.

Tom Brady

Photo Credit: Yainiri / Splash News

Tom Brady is eligible to return from his suspension Oct. 9 against the Browns in Cleveland. In the meantime, Tom Brady is seemingly enjoying his time off. Brady says he likes to take a nap from time to time, read a book, and listen to music. His personal mantra right now during his suspension is “do nothing.”

Basically Brady is taking a well-deserved break. After all, Tom Brady is one of the most decorated quarterbacks in NFL history. He is a four-time Super Bowl champion, three-time Super Bowl MVP, two-time NFL MVP, and 11-time Pro Bowler. He has also won more playoff games than other quarterback and owns a 22-9 playoff record.

His legacy also includes throwing for 428 career touchdowns with 58,028 passing yards in 225 career regular season games.

Tom Brady’s Plant-Based Diet and Healthy Eating Habits

Tom Brady believes his success on the football field is due to his healthy eating habits and plant-based diet. In May, Brady released the TB12 Nutrition Manual, which features 89 healthy recipes and TB12 nutrition philosophies.

What are Tom Brady’s eating habits? He has never tried coffee or strawberries and won’t ever touch a cheeseburger. Brady doesn’t believe he can play football for a long time and eat cheeseburgers every day. Instead, Brady sells vegan snacks such as cacao goji energy squares, superfood energy squares, and blueberry crunch.

Brady’s plant-based diet is also free from sugar but includes coconut oil and Himalayan sea salt. Brady also has a personal chef Joanne Gerrard Young who is also a holistic nutritionist, master raw food chef, and health educator behind The Healing Cuisine.

Brady’s diet includes colorful salads and lots of fresh vegetables. Brady and his supermodel wife Gisele Bundchen will often consume their largest meal at lunch and then a smaller dinner. The couple also currently refrains from eating sweets, but they will eat some raw vegan desserts.

Chef Young makes lots of healthy meals for the couple, including a superfood green smoothie, Swiss chard summer rolls with sweet and spicy almond sauce, pineapple cucumber gazpacho, creamy coconut noodles with a creamy coconut sauce, and a coconut mango cream pie with a coconut cream filling.

How has Brady kept in shape during his suspension besides eating lots of healthy meals? He has been playing catch with former Patriots teammate and current free agent Wes Welker. Brady’s wife also kept him in game-ready shape:

Brady also has an intense workout regimen that will surely keep him playing into his 40s. In the past, Brady has worked out with trainer Gunnar Peterson in the off-season for his upper-body and lower-body workouts.

Some of his exercises have included cable lat pull-downs, crunches, reverse crunches, forward lunges, medicine ball push-ups, triceps extensions, and cable press-downs. Brady’s workouts also include bodyweight exercises and workouts with resistance bands that him achieve greater flexibility in his muscles.


Sources:
Evans, D., “Tom Brady Has Never Eaten a Strawberry in His Entire Life,” New York Magazine website, Sept. 14, 2016; http://nymag.com/thecut/2016/09/tom-brady-spends-his-suspension-napping-and-repping-uggs.html.

Imitation as flattery: Raw and risky is theme of Aussie food safety week – Barfblog (blog)

My line is raw is risky.

duhI’ve used it in at least 20 barfblog.com posts over the last five years, and hundreds of times over the last 25 years.

The Australian Food Safety Information Council has announced that the campaign for Food Safety Week to be held from 6 to 12 November 2016, was announced today as ‘Raw and risky’ foods.

Council Chair, Rachelle Williams, said we have seen major food poisoning outbreaks in recent years linked to risky raw foods such as unpasteurized milk, raw eggs, bean/seed sprouts, frozen berries and lettuce.

Duh.

I’m an Australian citizen. I’ve been here for five years, if you folks need help (not that help recognizes artificial boundaries, although the Australian Internet does suck).

Froot and Erb aims to spread healthy food options at Columbia Mall – Grand Forks Herald

A healthy food option has sprung up in an unlikely place: the food court of the Columbia Mall.

Froot and Erb, which is run by the husband and wife duo of Satoshi and Chalyse Koshikawa, opened last month in an environment that’s typically reserved for soft pretzels and cinnamon buns. Instead, they’re offering fresh juices and shakes—the Greenway shake is made with kale and bananas—alongside salads and entrees such as Japanese curry and raw pesto pizza.

The owners see the mall location as a way to get their name out and reach people who wouldn’t otherwise seek a restaurant like theirs.

“It’s nice to be able to meet people and talk to them about what we do and our purpose,” Satoshi said.

Froot and Erb is dairy-free, Satoshi said, and most of its offerings are gluten-free. They use honey instead of white sugar, although those who don’t want honey can switch it for agave. All the menu items are vegan, Chalyse said, although she acknowledged there is some debate about whether honey is considered vegan.

“We try to be really clear about what we’re using in our stuff,” Chalyse said. “Most of our stuff is whole fruit, vegetables and nuts.”

They’re also hoping to reach beyond the crowd that typically seeks out healthy or vegetarian foods. Chalyse said her dad is a meat and potatoes kind of guy, but he enjoyed the shake he got at Froot and Erb.

“That’s my goal, is for people who eat like him to like something from us, because he was surprised, too,” Chalyse said.

The spread of businesses such as Natural Grocers, which opened a Grand Forks store late last month, indicates consumers are paying closer attention to what they’re eating. The National Restaurant Association says more than 7 in 10 adults are trying to eat healthier at restaurants than they did two years ago.

Chalyse has been a vegetarian for about a decade, she said, and has weaved in and out of going on vegan or raw food diets. Originally from Grand Forks, she moved to California and met Satoshi while working at a vegan restaurant.

They came back in 2010 and kept the idea of opening their own restaurant in the back of their minds.

Eventually, the couple wants to have a sit-down restaurant space with more menu options. They’re also looking at selling their products at local grocery stores, Satoshi said.

Satoshi said he focuses on having a balanced diet, which they’re trying to spread to others through Froot and Erb.

“You don’t have to eat here every day, but it’d be nice to have something new, something refreshing,” he said.

Raw revolution sprouts under an unassuming Portland roof – Bangor Daily News

PORTLAND, Maine — Inside a modest, 1800s home with a picket fence, an apron-clad woman slides sliced chard, apples, pears, carrots, celery and cucumbers into a juicer.

“Next, I’ll make a hamburger,” the chef said, reaching for cashews, sundried tomatoes and cilantro to add to a food processor.

“Discovering raw food changed my life, and I need to share,” said Elizabeth Fraser, who started teaching “uncooking” classes in her Munjoy Hill kitchen six years ago.

Across from popular neighborhood bistros Lolita and Blue Spoon, invisible to passers-by, is Girl Gone Raw, an alternative approach to food and wellness.

Story continues below advertisement.

People in cities don’t have blueberry patches or excess room for root cellars to can up a storm. But they do have kitchens. Portlander Elizabeth Fraser has maximized hers. When the career artist isn’t upstairs working on an oil painting, she’s teaching people to make cilantro, mango green smoothies, kale chips or to sprout their own lentils. A quick rearranging of her compact kitchen and class is in session.

The theory behind raw food is simple. “By not cooking the food, you are not killing the enzymes, which are known as life force. So when all the enzymes remain intact you get the nutritional value out of your food,” Fraser, who went raw seven years ago and hasn’t looked back, said. “You feel the difference when you eat a cooked meal.”

Fraser explained that raw food isn’t necessarily cold food. In the winter, she’ll cook stews or soups — as long as food hasn’t been cooked or exposed over 118 degrees.

At the heart of her diet is plant-based whole foods. Fruit, veggies, greens. She makes her own sprouts, lentils, chickpeas and alfalfa. She also makes kombucha, a fermented tea.

“I show people how to make really yummy food out of really simple ingredients,” Fraser said.

Those who find their way to her Caribbean-hued home, which she shares with her partner Maureen Roy, a massage therapist, seek vitality.

“They want to incorporate more fresh food in their lives. I’m vegan but am helping people who are omnivores. Sometimes they are new to veganism and need a little guidance.”

She holds raw potlucks in her home once a month and teaches a six-week course demonstrating the fundamentals of a raw food diet. Through one-on-one classes, she’s helped people with weight loss and become more mindful eaters. All demographics have expressed interest, from families to bachelorette parties.

“I’m an artist and oil painter,” Fraser said. “You are dealing with really, colorful, beautiful food.”

Her painter’s eye informs the way she cooks. The deep orange yams of local harvests, the burnt siennas of her palette, purple beets from a farmers market — “we eat with our eyes, and man it’s beautiful.”

Though ensconced in the city, she has no shortage of access to freshness. She shops farmers markets, coops and markets like locavore’s haven Rosemont across the street.

“There is an abundance of food. It’s amazing. Anything that you can imagine in the cooked food world can be replicated in the raw food world,” she said.

On the rare occasions when she goes out for Thai food or has cooked vegan meal, she feels less energetic. By shifting to a raw food diet, which happened when she received an uncooked book and on Roy’s suggestion challenged herself to a week of raw food, “I feel more connected to myself and the planet and other people than I ever have before.”

Her need to share has set people on healthier paths.

“It’s so rewarding,” she said. “Sometimes is about weight loss, sometimes it’s about health — it’s about everything.”

 

Is food poisoning an infection? – TheHealthSite

Most of us might have experienced a minor bout of food poisoning after having contaminated food or water. In some cases, food poisoning, if left unattended, it can land you in a hospital. In some cases, eating uncooked and raw food can also up your risk of food poisoning. Unlike popular belief, food poisoning is an infection and not a condition only caused due to eating contaminated food. While bad hygienic practices are one of the causes of food poisoning, in most cases, it is due to a bacterial or viral infection.

Dr Reena Rawat, Senior Ayurvedic expert, Dr Shikha’s NutriHealth says, ‘Yes, food poisoning is an infection resulting from the food spoilage of food contaminated by pathogenic bacteria, viruses or parasites. The microbes not only spoil the food but release harmful chemicals that attack the stomach lining. Moreover, chemical or natural toxins present in the legumes such as amylase inhibitors also contribute in food spoilage.’ In some cases, food intoxication also causes food poisoning due to ingestion of food containing toxins produced by the bacteria present in the food. The common bacteria that can lead to foodborne intoxication include Clostridium botulinum, Bacillus cereus and Clostridium perfringens.

What to do if you suffer from food poisoning?

If you experience any symptoms of food poisoning like abdominal cramps, diarrhoea (in severe cases, blood diarrhoea), vomiting, nausea, fever or malaise (uneasiness) after having food, then consult your doctor immediately. In addition to this, you need to avoid certain foods till the symptoms subside and you start recovering. Our expert Dr Vinita Sharma, Senior Ayurvedic expert, Dr Shikha’s NutriHealth tells you foods you need to avoid.

  • Avoid complex carbohydrates such as whole cereals and raw vegetables as they are not only difficult to digest but raw foods up your risk of infection further worsening the condition. The same rule applies to foods rich in fibre.
  • You should stay away from dairy products because as the body is fighting food poisoning you may experience temporary lactose intolerance. So avoid cheese, milk, paneer and other dairy products.
  • Say no to fried and spicy foods, heavy sauces and preserved food products as it will further hamper the recovery process. Also, avoid foods which have a higher chance of contamination. Click to know!
  • It is wise to restrict outside food for a month or so and prefer eating freshly prepared home cooked food. But also read how home cooked food can lead to food poisoning.
  • The last on the list are alcoholic beverages and soft drinks as these drinks will only worsen the stomach woes and prolong your recovery.

Just like any other disease or condition, prevention is better than cure. As food poisoning is a hygiene related infection, make sure you keep the environment and utensils clean, Wash your hands before and after visiting a washroom. As the risk of infection is high during monsoon, eat warm and fresh foods. Avoid refrigerating and re-heating foods before eating to reduce the risk of bacterial growth. Here are easy steps to prevent food poisoning.

Image Source: Shutterstock


Raw food diet — pros and cons – TheHealthSite

One diet approach that is gaining popularity is the raw food diet where you adhere to a diet regimen of uncooked food. Proponents claim that with a raw food diet, you will have more energy, flush out toxins and lose weight. But before you adopt the raw food diet, it is important that you get the facts right from nutritionist Anvesha Sharma and know the pros and cons.

Pros

  • Raw foods contain a host of nutrients and natural enzymes that usually break down while cooking. The enzymes, in turn, help the body absorb other essential nutrients. Uncooked vegetables and fruits also retain water-soluble vitamins.
  • A raw diet can be a great way to remove toxins from your body. If you have always had poor dietary habits, a raw diet can help you detox. Read this before you go on a detox diet. 
  • If you are living in a hot climate, raw foods can have a cooling effect on your body. Raw foods, fruits and vegetables are highly alkalizing and hydrating and can be a perfect choice for summer.
  • When it comes to weight loss, the funda is simple. You will be cutting down on baked and processed foods so you will automatically end up losing a lot of weight.

Cons

  • The cooking process breaks the nutrients into smaller components and thus makes them more digestible. You might suffer from digestive disorders if you always eat raw food.
  • Once heated, some nutrients in food become bioavailable. For example, the antioxidant lycopene found in tomatoes becomes more nutritionally available when cooked. Vegetables such as spinach, kale and garlic are more nutritious when cooked as they release compounds that may otherwise go undigested if eaten raw. Light cooking and sautéing can make the nutrients in foods to remain present.
  • Eating unpasteurized dairy products and raw eggs can also increase the risk of foodborne illnesses.

Bottom line— Raw food diet cannot offer a magical formula for vibrant health. While the fresh produce is no doubt beneficial, eating only raw foods over time can put undue stress on your digestive system. They key is to maintain a balance between raw foods and lightly-cooked foods. The balance will provide you with nutrients needed to maintain optimum health.

Image source: Getty Images


Nutritional craziness: Kitchen transitions – Coeur d’Alene Press

To live in this day and time of nutrition is crazy making! What ever happened to the days of simplicity? You ate what you grew or raised, exchanged some food with neighbors, cooked it at home, and that was about it. Of course you also dealt with times of famine that most of us have never experienced. But today, we have such a tremendous variety of food that comes from all over the world, that it boggles the mind.

But, along with that, comes the relatively new field of “nutrition”. Becoming a matter of subject, nutrition has only been delineated, then controversial, for about 100 years. Fraught with inconsistencies, exaggerations, either a “miracle” food or supplement or just plain bad for you. Some “foods” and “drinks” today don’t deserve to even be classified as a food/drink! What’s more, I don’t think there is a single food that someone hasn’t found something bad about and recommends the consumer not to eat.

If that weren’t enough, how food is grown, processed, prepared in our kitchens and preserved has all come under scrutiny by the public (for good reason!).

So how do we sort through the quagmire of special interests, marketing hype, diets and fanatical dogmas to get down to what you should really eat and drink?

There are some nutritional fundamentals that have been solid during most of the past few generations, at least. The most solid of all is vegetables. I don’t believe there is any dietary regime that is against the lowly vegetable. Packed with an array of nutrients essential to running our organism, universally available to all areas of the world, relatively cheap to grow, vegetables take the prize. But even here, controversy abounds. Raw food proponents believe all vegetables should be consumed raw. While the enzymes/nutrients are undoubtedly essential, too much raw can create problems in the body. Therefore, the field of macrobiotics believes that no vegetable should be eaten raw, all should be cooked. While there is value in cooked vegetables as well, breaking down some components otherwise tough on our sensitive digestive systems, I still believe we need both. So here is the point: nutrition is not black or white.

We, as a society, tend to be extremists. It’s all or nothing, black or white. It is as true with our diets as it is with our health. As with all aspects of life, there needs to be a balance. I prefer to look at things, especially diet-wise as a gradient. There are “bad” foods, on the bottom of the list, and “clean” or “super” foods at the top of the list. Every time you can move it up on the gradient scale, even if for just a few meals a week, the better.

In an upcoming class, Kitchen Transitions, tonight 7 p.m. at Vital Health in Coeur d’Alene we will be discussing these “gradients” for foods such as fats, sugar, grains, meats, fruits, veggies, etc. and how to create good, simple meals, free of nutritional craziness for yourself and your family. Fee: $10. RSVP: (208) 765-1994.

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Holly Carling is a Doctor of Oriental Medicine, Licensed Acupuncturist, Doctor of Naturopathy, Clinical Nutritionist and Master Herbologist with nearly four decades of experience. She is currently accepting new patients and offers natural health care services and whole food nutritional supplements in her Coeur d’Alene clinic. Visit www.vitalhealthcda.com to learn more about her, view a list of upcoming health classes and read other informative articles. Carling can be reached at (208) 765-1994 and would be happy to answer any questions regarding this topic.