ITP Blood Disorder – Good Or Bad Foods Make A Difference On Low Platelet Count

If you suffer from ITP Blood Disorder and are looking for ways to increase your low platelet count you will be interested to know that there are foods that are not good for your situation and super foods that can help your condition. We are what we eat and if we do better in this area our body’s have a better chance of healing.

Normal platelet count is 150,000 or more. If yours are below that but still above 40,000 you have a real good chance of improving them by eliminating food from your diet that is bad and replacing them with good foods. Yes, just by eating certain foods you can end low platelets. And the best thing is these foods, super foods, can be found in your local supermarket.

But first, out with the bad. These are the foods that can make things worse by aggravating your ITP Blood Disorder. Avoid greasy foods, mayonnaise, margarine and any other foods containing hydrogenated fats. Excess protein, sugar, processed starches and fried foods high in trans fats should also be avoided. This will take some discipline on your part but the rewards are worth the effort. Learn to read labels. The above foods will make ITP worse.

Your platelets can be oxidized by free radicals. These are abnormal oxygen molecules in the blood that are actually toxic. By correcting this imbalance you will decrease platelet destruction and your platelets will rise. Super foods rich in antioxidants are the solution to correcting this toxic environment that exist inside your body. Berries, especially blue berries because they are easily available. Where I live black berries are plentiful and would be great to use. Pomegranate is also considered a super antioxidant food.

Other powerful foods that will improve your health and help to pump up platelet counts are salads using darker greens. Also carrots, cabbage, apples, oranges and other fruits and vegetables. The key is to consume fruits and vegetables that are fresh because this is when their phyto-nutrients are at the highest levels. Eat daily portions (3-4) of these raw foods and at lest one large salad (two is better).

If fresh is not available, frozen is next best. In the off seasons things like blueberries can still be found in the frozen foods section of your supermarket. One cup of blueberries a day is what you should be shooting for.

Always check your platelet levels. If they are under 40,000 than you have other issues going on that diet will not correct completely. but as long as platelets are above 40,000 these foods are safe and beneficial and will increase your counts and improve your ITP Blood Disorder. Patience is the key. These changes don’t happen over night and will take a couple of months. By sticking with a better diet however results will be achieved and overall health improved. Doctors care is important and choosing a doctor that is nutritionally orientated can be a great help.

Raw and uncensored: A day on the set of Andy and Ben Eat Australia : SBS Food

It’s noon at the Queen Victoria Market, mid-way through Andy Allen and Ben Milbourne’s month-long eating epic across Australia, and the crowd lining up at the American Doughnut Kitchen is about to get a taste of food TV, 2017 style.

The first-names-only pair is ambling through the late-November throngs like any couple of young guys with a mutual love of food and denim – except for the two cameramen weaving backwards in front of them, trying not to bump into shoppers as they capture the duo taking their place in the queue and insisting the young woman behind the counter takes their money as she waves it politely away.

A taste of the debut season of Andy and Ben Eat Australia – the successor to 2015’s Andy and Ben Eat the World – it’s cinema verite gone foodie: a likeable warts-and-all, blooper-friendly antidote to the high-gloss productions that scramble for screen time.

The food genre is too polished and we’re trying to show the looseness.

Key word? Likeability. It’s the new X-factor, and it means Andy and Ben have won the game in straight sets thanks to a couple of telegenic faces, wide grins, an easy-going manner and relatable ethos (Milbourne’s motto: “Cook like you don’t have to clean”).

Conveniently perched on the demographic cusp of Gen X and Y – they’re aged 28 and 34 respectively – Allen and Milbourne’s lives were changed in classic clichéd MasterChef style when Allen won the fourth series, in which Milbourne also appeared. Their friendship cemented during filming, they’re among the vanguard of homegrown TV food stars who came of age professionally in an era in which food has become a cross-cultural medium of mass entertainment.

Not that the MasterChef connection is a particularly crucial one four years after the event. Allen is now a part of NSW’s Three Blue Ducks tribe and a co-owner of their Roseberry restaurant; Milbourne runs a cooking school in his native Tasmania and has produced two cookbooks.

As Milbourne concedes, “MasterChef – that’s the parent that gave birth to us but this approach we’re taking now, where it’s not all polished reshoots, is worlds apart.”

The Food Network’s first foray into first-run local content, Andy & Ben Eat Australia loosely follows the format of Andy and Ben Eat the World, in which they travelled through Spain, Mexico and Portugal chasing the elusive notion of the perfect dish, visiting markets and chefs along the way and doing the odd cook-up. It sounds similar in form, but they insist it’s worlds apart in execution.

“As much as we loved doing that, we thought it was time to come home and do something in our backyard,” says Allen. “It’s so much easier to get shit done if you can speak the language. You can have as many fixers as you want but overseas it’s a tough game. It’s much easier to travel and much easier to film here. We can come to a place like (the Queen Victoria market), pick up some ingredients, stop on the side of the road and do an amazing cook whereas you just can’t do it there.”

So how do you stay ahead of the crowded food TV pack? That’s where the freewheeling nature of the show comes into it. There are strictly no reshoots, which not only keeps the budget and shooting time down, but adds to the invaluable sense of authenticity. “The more we work the more we find this is the way we want to do it,” says Allen, “because this is a real experience. Not saying other shows aren’t real experiences but this is as real as it gets.”

It’s one that’s not without its share of headaches. There’s a tense moment waiting to see if the South American pan-pipe band will finish their busking set before the boys arrive for their doughnut stop, but all bloopers are dealt with in their typically insouciant fashion.

“The advance team go ahead and make sure the space is okay, the lighting is okay. They will feed that back to the camera guys and we just get told to go, so we go and capture the real experience. If there’s not enough to edit then we just have to deal with it,” says Milbourne.

“This show … mistakes are shown. The walls are broken now in entertainment and that’s what we’re trying to show. The food genre is too polished and we’re trying to show the looseness.”

“Because this is a real experience. Not saying other shows aren’t real experiences but this is as real as it gets.”

An Australia-wide journey, Andy and Ben Eat Australia features a number of episodes in each state, involving a visit to a leading restaurant in each capital city (in Hobart it was Franklin; in Melbourne, Coda, and in Adelaide, Africola) and producers, markets and chef identities thrown in for good measure. On that count, Andy and Ben are happy they’ve been accepted by the cheffing fraternity despite their made-for-TV origins.

“We have our own careers going on in the industry now,” says Allen. “The chefs and producers we talk to know that we’re in it for the love of food and for the industry. They know we’re not just doing it for the fame or to be TV presenters. Really, we’re anything but TV presenters.”

Andy and Ben Eat Australia premieres Wednesday 15 February, 9:30pm, on Food Network.

Salmonella poisoning: what is it and how can you avoid it?



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SAINSBURY’S has recalled seven of its stir fry packet products because they might contain salmonella.

Staff will refund customers if they bring in Sainsbury’s Oriental Style Vegetable Stir Fry, Sainsbury’s Mushroom Stir Fry, Sainsbury’s Beansprouts, Sainsbury’s Mixed Pepper Stir Fry, Sainsbury’s Basics Stir Fry, Sainsbury’s Hot & Spicy Stir Fry and Sainsbury’s Sweet & Crunchy Stir Fry with use-by dates up to and including February 13.

READ MORE: Sainsbury’s are recalling stir fry vegetable packets over salmonella risk

But how do you know if you might have salmonella poisoning and what can you do about it?

Sainsbury’s at Swansea Marina.

SALMONELLA FACT FILE

What are the symptoms of salmonella poisoning and how long do they last?

Diarrhoea, stomach cramps and sometimes vomiting and fever.

On average, it takes from 12 hours to three days for the symptoms to develop. They usually last for four to seven days and most people recover without treatment.

But if you become seriously ill, you may need hospital care because the dehydration caused by the illness can be life-threatening.

How do you get infected with salmonella?

You usually get salmonella by eating contaminated food. Salmonella bacteria live in the gut of many farm animals and can affect meat, eggs, poultry and milk.

Other foods like green vegetables, fruit and shellfish can become contaminated through contact with manure in the soil or sewage in the water. Contamination is also possible if raw and cooked foods are stored together.

It is impossible to tell from its appearance whether food is contaminated with salmonella. It will look, smell and taste normal.

Salmonella can be spread from person to person by poor hygiene, by failing to wash your hands properly after going to the toilet, or after handling contaminated food.

How can you avoid getting infected with salmonella?

Wash your hands thoroughly with soap and warm water: before preparing and eating food, after handling raw food, after going to the toilet or changing a baby’s nappy, after contact with pets and other animals — especially reptiles and amphibians.

Also keep cooked food away from raw food, wash raw fruits and vegetables thoroughly before eating and cook food thoroughly, especially meat, so that it is piping hot.

And keep all kitchen surfaces and equipment including knives, chopping boards and dish cloths clean.

Wash vegetables like courgettes before cooking them.

What to do if someone has salmonella?

Wash all dirty clothes, bedding and towels in the washing machine on the hottest cycle possible.

Clean toilet seats, toilet bowls, flush handles, taps and wash hand basins after use with detergent and hot water, followed by a household disinfectant.

How do you treat salmonella?

Drink plenty of fluids as diarrhoea or vomiting can lead to dehydration and you can lose important sugars and minerals from your body. Your doctor may recommend a rehydration solution, available from your pharmacist.

Sometimes severe cases are treated with antibiotics.

How to Preserve Nutrients When Cooking Food

Preserving nutrients when preparing food is vital. As it is many things rob food of nutrients, the main culprits being air, water, heat and fat. For instance, vitamins B, C and folate are heat-sensitive nutrients. Also, cooking in water reduces the antioxidants in vegetables like broccoli, cauliflower, collard greens, and kale. Though there will always be some degree of nutrient degradation anytime you prepare and cook food there are several ways to maximize the nutrient retention of your food. Check out this list of dos and don’ts to retain those nutrients, vitamins and minerals.

Things you SHOULD do

Rinse in cold water

Reserve scrubbing for thick-skinned veggies

Preserve the leaves on leafy greens (this is where most of the nutrients are)

Remove as little of skin as possible (most of the nutrients are found just beneath skin)

Use a sharp knife when cutting or chopping (reduces incidence of bruising which compromises nutrient quality)

Steam cook adding vegetables only after water is boiling (high temperatures of steam locks in the nutrients)

Saute & stir-fry using a tablespoon or so of oil (again high temperatures lock in the nutrients

Purchase from your local farmers (less time food is stored less nutrients lost in shipping & storage process)

Eat raw fruits & vegetables (salads & smoothies are always refreshing)

Cook in stainless steel, glass or enamel (Copper in copper pots destroy vitamins)

Keep vegetables that easily dry or wilt (e.g. spinach, broccoli & celery) in a slightly humid, dark, cool atmosphere

Things you SHOULD NOT do:

Bake: Baking isn’t a good cooking method because the long cooking times kill nutrients.

Peel and Trim: Many peels contain lots of minerals, vitamins & fiber so peeling should be avoided when possible.

Boil: Boiling destroys most nutrients because prolonged cooking time & nutrients go into water. In fact, nearly 80% of vitamins, minerals & nutrients are lost to this cooking method.

Soak: Soaking chopped, sliced or peeled veggies destroys nutrients.

Expose to Air & Light: When exposed to air and light nutrients in chopped, sliced and peeled are destroyed so cook immediately.

Eat processed foods: Processing destroys nutrients, vitamins & minerals so frozen or dried is actually a better choice.

Pre-wash: Don’t wash until ready for use to curtail bacterial growth and reduce nutrient degradation.

Refrigerate potatoes, onions & water squash: Since their starch converts to sugar they should be stored in a cook, dark, well-ventilated atmosphere.

The nutrients found in fruits and vegetables are necessary to support the human body therefore, preserving them in the manner of preparation, cooking and storage is vital to our nutritional health. Of equal importance is taking care when shopping to pick fruits and vegetables that are bright in color, crisp, firm in texture and free of bruising, cracks and insect bites. Nonetheless, despite all of this don’t drive yourself over the deep-end trying to rescue the nutrients. What’s most important is that you take whatever steps that you can to minimize nutrient degradation and enjoy the deliciousness of eating.

DR. WATTS: Should I feed my pet a raw meat diet? | Culpeper Living

Q: My breeder recommended feeding my new puppy raw meat? Isn’t that dangerous?

A: Yes, it can be—both to your pets and your family. Fortunately, this fad seems to be dying out. Several years ago, our practice treated pets sickened by raw diets much more frequently than today. Perhaps contributing to this decline was a policy statement adopted by the American Veterinary Medical Association (AVMA) nearly five years ago. The statement reads:

“The AVMA discourages the feeding to cats and dogs of any animal-source protein that has not first been subjected to a process to eliminate pathogens because of the risk of illness to cats and dogs as well as humans. Cooking or pasteurization through the application of heat until the protein reaches an internal temperature adequate to destroy pathogenic organisms has been the traditional method used to eliminate pathogens in animal-source protein, although the AVMA recognizes that newer technologies and other methods such as irradiation are constantly being developed and implemented.

Animal-source proteins of concern include beef, pork, poultry, fish and other meat from domesticated or wild animals as well as milkand eggs. Several studies reported in peer-reviewed scientific journals have demonstrated that raw or undercooked animal-source protein may be contaminated with a variety of pathogenic organisms, including Salmonella spp, Campylobacter spp, Clostridium spp, Escherichia coli, Listeria monocytogenes, and enterotoxigenic Staphylococcus aureus.

Cats and dogs may develop foodborne illness after being fed animal-source protein contaminated with these organisms if adequate steps are not taken to eliminate pathogens; secondary transmission of these pathogens to humans (eg, pet owners) has also been reported. Cats and dogs can develop subclinical infections with these organisms but still pose a risk to livestock, other nonhuman animals, and humans, especially children, older persons and immunocompromised individuals.

To mitigate public health risks associated with feeding inadequately treated animal-source protein to cats and dogs, the AVMA recommends the following:

» Avoid feeding inadequately treated animal-source protein to cats and dogs

» Restrict cats’ and dogs’ access to carrion and animal carcasses (eg, while hunting)

» Provide fresh, clean, nutritionally balanced and complete commercially prepared or home-cooked food to cats and dogs, and dispose of uneaten food at least daily

» Practice personal hygiene (eg, handwashing) before and after feeding cats and dogs, providing treats, cleaning pet dishes, and disposing of uneaten food

The recommendation not to feed unpasteurized milk to animals does not preclude the feeding of unpasteurized same-species milk to unweaned juvenile animals.”

While some have called the policy statement “controversial,” it should be noted that more than 90 percent of the AVMA delegates voted in favor of this policy. That’s a pretty unified and decisive voice. The policy was considered by a diverse group of doctors representing a wide cross-section of the veterinary profession.

The AVMA House of Delegates includes veterinarians representing all fifty states, the District of Columbia, and Puerto Rico. It also includes representatives from the American Animal Hospital Association, National Association of Federal Veterinarians, American Association of Food Hygiene Veterinarians, American Association of Veterinary Clinicians, Uniformed Services Veterinarians, American Association of Corporate and Public Practice Veterinarians, Society for Theriogenology, Association of Avian Veterinarians, American Association of Avian Pathologists, American Association of Bovine Practitioners, American Association of Equine Practitioners, American Association of Feline Practitioners, American Association of Small Ruminant Practitioners, Association of Swine Veterinarians, American Society of Laboratory Animal Practitioners, and veterinary students. That’s a diverse body of experts to come to 90 percent agreement on anything! Talk about “settled science.”

This group adds their well-educated voice to that of the U.S. Food and Drug Administration (FDA). They had already issued the following warning to pet owners: “FDA does not believe raw meat foods for animals are consistent with the goal of protecting the public from significant health risks, particularly when such products are brought into the home and/or used to feed domestic pets.”

Please fully consider the dangers to both the four-legged and two-legged members of your family when contemplating the use of a raw diet for your pets. Veterinarians take an oath to protect the health of both animals and people. Your family veterinarian is your best resource for guidance on the ideal food for your pets. Make an appointment today to discuss the care and feeding of your new puppy. His health—and maybe yours—depends on it!

Dr. Watts is a companion animal general practitioner and owner of Clevengers Corner Veterinary Care. He can be reached at 540/428-1000.

The Seven Evils of Fast Food – And Why I Still Eat It!

There’s nothing wrong with food being fast. To walk into an eatery, order a meal and get it in five minutes is great. But there’s a trade-off when commercial pressures come into the story.

Here are the seven evils of fast food. Avoid them if you can — it IS possible if you buy with care.

 1. Substandard Ingredients

No, not everywhere, nor all food in a particular outlet. But large chains and the wholesale suppliers to smaller places have a grand opportunity to offload low-quality ingredients processed to make them acceptable, especially in highly-flavored food (see #2 and #3 below). 

The worst ‘offenses’ involve mechanically reclaimed meat and using emulsifiers and polyphosphates to retain processing water in meat. How can you tell? When you can see a nutrition table, look for the protein to fat ratio. Lean meat will be around 3:1 protein, depending a little on the animal and breed. Highly-processes ground meat products such as sausage and kebab meat can vary from 1:1 to 3:1 fat, with a third of the weight added water. Without printed evidence, you’ll have to educate your palate!

So be aware, and look for better quality food; most Indian places use good, fresh ingredients, for example, whereas a lot of Chinese outlets buy in highly-processed partly-prepared ingredients to go with the fresh stuff. That’s not a hard-and-fast rule; use common sense to choose your store. Burger joints vary from fastidiously pure food to utter garbage in both meat and sauces — and Macdonald’s and Burger King are better than most for purity. But their desserts, shakes and soft drinks are another matter — read on!

 2. Fat and Sugar For That Blobby Feeling

These are the staples of most quick preparation foods. This is particularly because frying is speedy and sugar is the core of desserts and drinks. At least the oils used today are healthier than the old saturated animal fats.  You’ll already be aware that a high fat, high sugar diet is unhealthy. An occasional fast food meal should be no problem nutritionally — your body is great at dealing with infrequent overload. But do you fool yourself that your take-away every lunch and every night is ‘occasional’?

Both fat and sugar are addictive (see #7) and combine to make the best way to pick up atherosclerosis, arthritis, diabetes, heart attacks and cancer — if that’s your choice of future.

 3. Salt Can Lead To Hypertension

To most punters, tasty equals salty. But salty equals hypertension equals high blood pressure equals collapsed arteries and heart failure. Eating less salt is impossible if you major on fast food, because you don’t control salt addition and if a fast food joint left it out, most of its customers wouldn’t come back.

The result is that a fast food diet is almost always a high-salt diet.

 4. Low Fiber Equals Gut Problems

By customer demand, most fries are skinless and bread, pasta and rice are white.  The fiber is stripped away to give you what was once a luxury food, but now is the cheap, health-free option. Fast foods rarely include much fruit or vegetables by weight — they tend to be garnishes. When most of the other calories come from refined oils and sugar, fast food meals as a whole are very low in fiber. 

This is the cause of sluggish digestion, dyspepsia and poor food absorption and poisoning from inefficient waste elimination. It’s also reckoned to seriously increase some cancer risks (especially that all too common colon cancer).

If you eat a lot of fast food and other low-fiber stuff, you’ll be liable to the usual constipation and dyspepsia. If it’s an occasional treat and you usually eat plenty of vegetables and other fiber-rich food, no problem.

 5. Additives Can Mess Up Your Body

Many food additives are fine, but that’s not always the case with fast foods. Preservatives are often mild poisons, artificial flavorings can mess up your digestion’s signaling system and many commercial colours promote allergies in a large minority while they disguise bad ingredients. Watch out for places that use all of these to boost bad food.

You’ll probably know already if you are particularly sensitive to any of the more dire additives, like azo dyes or benzoates, and you’ll have the problem of finding out whether the fast food you’re looking at is free of your particular horror. Tough! The friers and counter staff usually haven’t a clue what’s in their food. If it’s a large chain, you just might find that they have a recipe book for inspection.

 6. Nutrient-Poor — You get Sick

This evil is maybe the worst problem with fast food, as well as other ready meals from supermarkets and those cheaper restaurants that buy in chilled and frozen meals ready to microwave, grill and and fry for you. 

Many ingredients, from oils and flour to sauces and pickles, are given a long shelf life for convenience. This involves removing the part of the food that spoils quickly and adding artificial preservatives. Problem is, the preservatives are mostly bad for you and the stuff removed is the fiber, plant sterols, vitamins and other natural ingredients that you need to eat to stay healthy.

That’s why most people today are sick in body and listless, prone to illnesses and body breakdown like diabetes, arthritis and cancer. Being like this is, for most people, a choice, not inevitable. If you choose this kind of food as your staple diet, you choose the consequences, too.

 7. Addictive — You can’t Stop The Gorging

A key reason so many people major on fast food is its addictiveness — I’ve given the reasons for that above. It’s similar to that for nicotine and can have similar withdrawal symptoms. The usual result is that you eat far more food than you can burn up for energy, and it gets stored as fat.  We’re a society of fatties, as you can’t avoid knowing.  Type II diabetes, heart problems, rheumatic diseases like arthritis, bodily breakdown from the load you have to permanently carry and cancers are the usual consequence — and the age that the trouble begins is steadily coming down.

Be aware, and you can reduce your dependency on this kind of food, wherever you buy it.

So In Summary…

Overall, then, fast food can be a seriously quick way to Bad Health, with an unpleasant long-term future for you if you make this kind of food a way of life. But if you choose your outlet and meal carefully, fast food can be a delight and at least fairly healthy. Even the most fastidious foodie can indulge once in a while!

I ought to finish, though, by reminding you that Fast Food isn’t the only kind that has these Seven Evils! Most people in the West have sick bodies because their whole diet is based on prepacked, processed food with (as we say) all the goodness taken out. Government agencies all through Europe, North America and Oceania have been flagging up these problems for decades, yet public health steadily gets worse. You can’t have missed those Public Health campaigns, nor the media fuss over every new medical report all governments produce on ‘The State Of The Nation’s Health’.

Yet if you’re a ‘normal’ member of Western Society, you’ll have spent little of your attention on these ‘scare campaigns’, and a lot more on believing the thousands of adverts promising a wonderful lifestyle if only you’ll eat their heavily-advertised junk food. It amounts to, “Indulge yourself, and you’ll be happy,” with the suggestion that you can eat treats many times a day without any consequences to your health.

Our ancestors knew better. They called this kind of eating ‘gluttony’, and told their kids exactly what the consequences would be. And they were right.

My First Raw Vegan Hair Product Review! …YOU WON’T BELIEVE IT.



My First Hair Product Review! Raw / Vegan Shampoo & Conditioner + My DIY Version. I review the shampoo and conditioner and LOVE it! If you want me to do more raw or vegan product review, please give this video a thumbs up! If you use the coupon code FULLYRAW20 when you order online it will give you 20% off of any order! Enjoy my friends!

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Foods For More Energy – 10 Foods That Will Give You Instant Energy

I need more energy and I’m tired.

Does this sound like you?

If so, I bet when you feel like this, you normally grab a soda or a candy bar to give yourself a quick boost of energy. Hey, you’re busy, I know. We all do it. That’s why there’s a vending machine in many office buildings and workplace break rooms. They know we are going to run out of energy and need a quick pick me up.

We know that we probably shouldn’t be selecting that small bag of potato chips and a chocolate almond bar, but we tell ourselves we need something to tide us over until dinner. In fact, food does provide energy, it’s just that junk food doesn’t give us the best source of food energy.

What should I eat to have more energy?

Here’s a list of natural foods that will provide your body with energy and stamina:

Grapes – Grapes have lots of magnesium, which converts into energy. Grapes are easy to carry around and make great snacks.

Oats – Oats are loaded with nutrients that aid in alertness and concentration. A bowl of oatmeal in the morning is a good start to the day.

Mung Beans – These crunchy sprouts are good on salads, in soups or eaten right out of the bag.

Yams/Squash – Yams are packed with vitamin C. They also help balance hormones and blood sugar levels. Squash promotes healthy circulation and good digestion.

Grains – Grains like millet, buckwheat, rye, barley and wheat contain healthy B vitamins and contribute to a steady flow of energy.

Sprouts – Any type of sprout that has been germinated is good for revitalizing the body. They also contain antioxidants, protein, trace minerals and fiber.

Peaches – Peaches are great for a quick boost of energy, as well as, helping the body eliminate toxins and regulate bowel movements.

Vegetables – Fresh vegetables (especially green ones) contain a range of energizing B vitamins, iron and magnesium. The best of these are: broccoli, spinach, and asparagus.

Wheat Grass – Wheatgrass is chock full of nutrients, in fact, it contains 25 times the nutrients of vegetables. Many people drink shots of wheatgrass juice as a general health booster. You can also find it in powder form.

Sunflower Seeds – Crunchy, nutty and plentiful, sunflower seeds are rich in protein, iron, vitamin B, zinc and magnesium.

Update: Pride & Joy Creamery Raw Milk Linked to Salmonella Illnesses

recalled-Pride-and-Joy-Dairy-raw-milkUPDATE:  According to the Yakima Herald:  The inspection was prompted by two salmonella illnesses reported to the state, one in Pierce County and one in Clark County, where the common product was raw milk, said agriculture department communications director Hector Castro.

Pride & Joy Creamery of Toppenish, WA is recalling organic retail raw fluid milk because it may be contaminated with Escherichia coli bacteria (E. coli) that can cause serious illness.

Shiga toxin-producing E. coli infections may cause severe diarrhea, stomach cramps and bloody stool. Symptoms generally appear three to four days after exposure, but can take as long as nine days to appear. The infection sometimes causes hemolytic uremic syndrome, a serious disease in which red blood cells are destroyed and the kidneys fail. Infants, children, pregnant women, the elderly and those with compromised immune systems are especially at risk.

Anyone experiencing these symptoms should contact a health care provider. At this time, there are no known illnesses associated with the recalled dates of this product.

The recall was initiated after sampling conducted by the Washington State Department of Agriculture (WSDA) revealed the presence of toxin-producing E. coli in the product. Pride & Joy Creamery and WSDA continue to investigate the source of the problem.

Pride & Joy Creamery organic retail raw milk displaying Best By dates of February (FEB) 10 through FEB 24 has been recalled. The milk is sold in pint, quart, half- gallon, and one-gallon plastic containers. Recalled milk was sold at the on-farm store and online as well as at drop off locations and retail stores throughout Washington state.

Consumers who have purchased Pride & Joy Creamery organic retail raw milk with Best By dates of FEB 10 through FEB 24 are urged not to drink the milk and return it to the place of purchase for a full refund. Consumers with questions may contact the company at 509-854-1389 between the hours of 8AM and 5PM Pacific Daylight Time (PDT).

Retail raw milk is legal to sell and buy in Washington State, but the potential health risks are serious. Consumers should read the warning label on the retail raw milk container carefully and ask their retailer to verify the milk was produced and processed by a WSDA-licensed operation.

Marler Clark, The Food Safety Law Firm, is the nation’s leading law firm representing victims of E. coli outbreaks and hemolytic uremic syndrome (HUS). The E. coli lawyers of Marler Clark have represented thousands of victims of E. coli and other foodborne illness infections and have recovered over $600 million for clients. Marler Clark is the only law firm in the nation with a practice focused exclusively on foodborne illness litigation.  Our E. coli lawyers have litigated E. coli and HUS cases stemming from outbreaks traced to ground beef, raw milk, lettuce, spinach, sprouts, and other food products.  The law firm has brought E. coli lawsuits against such companies as Jack in the Box, Dole, ConAgra, Cargill, and Jimmy John’s.  We have proudly represented such victims as Brianne Kiner, Stephanie Smith and Linda Rivera.

If you or a family member became ill with an E. coli infection or HUS after consuming food and you’re interested in pursuing a legal claim, contact the Marler Clark E. coli attorneys for a free case evaluation.

7 Reasons NOT to Feed Your Dog Raw Dog Food (Based on Facts)

In recent years, the trend of feeding raw diets to dogs has been on the rise. With that rising trend comes rising controversy over the subject. Proponents of the raw dog food diet (a diet centering on raw meat, bones, fruits and vegetables) claim it is more biologically appropriate and leads to better long-term health in canines. Last week, Dom even published an article on this.

However, there is no concrete evidence to support this. Studies continue, but there is mounting evidence to support the notion that a raw diet could actually be harmful to your dog. Mainstream veterinarians and the FDA tend to oppose the raw diet (PDF), and studies supporting this opposition have been published in veterinary journals.

One study performed in 2001 concluded that raw dog food diets (both commercial and homemade) were nutrient deficient or excessive in ways which could negatively impact health significantly. This study was published in the Journal of the American Veterinary Association medical journal and have been widely referenced by vets and other studies.

The subject of raw is highly controversial, and the decision is a very subjective one. We have previously discussed BARF diet here. There’s ton of information available on the subject for you to educate yourself. No matter what you decide to feed your dog, you are encouraged to consult your veterinarian, along with the latest scientific research.

Educate yourself on your dog’s breed, conditions, size, and medical history. Observe how he reacts to certain foods. And, if you decide to feed raw, just be safe and do your homework on all of the above points. We’ve had a dog nutrition specialist, a PhD in nutrition on one of our podcasts discussing nutrition for canines, so have a listen here.

Your dog can live a long, happy and healthy life, and that journey starts and ends with the diet you choose. Just choose what you feel most benefits your canine companion based on facts and research rather than propaganda, and be sure to seek guidance from a veterinarian or a certified canine nutritionist (with a PhD) before making the final decision.

RELATED: Raw Diet for Dogs 101 – The Ultimate Guide

7 Reasons Not to Feed Your Dog Raw Dog Food

reasons not to feed your dog raw1. Bacterial contaminants

Studies of raw pet food diets show that the meats can contain bacterial contamination. Raw meat may contain any of the following:

  • coli bacteria
  • Salmonella
  • Campylobacter
  • Clostridium perfringens
  • Clostridium botulinium
  • Staphylococcus aureus

All of these are known to be canine (and human) pathogens. Additional canine pathogens include the following:

  • Neospora caninum (found in raw beef)
  • Nanophyetus salmincola (found in raw salmon)
  • Trichinella spiralis (found in raw pork and wild game like as deer, elk, and moose)

These bacterial pathogens can not only cause illness, but can be fatal as well.

2. Hazards of Bones

Bones can lead to choking and puncturing of internal digestive organs. They can splinter, causing damage to the throat, stomach or intestines. Bones can also lead to chipped or broken teeth.

3. Preexisting conditions

Dogs with preexisting medical conditions can have their delicate health further negatively impacted by the nutritional deficiencies or excesses provided by a raw diet. Raw dog food diets can prove unhealthy for pets with liver issues, pancreatitis, and digestive issues.

Dogs on chemotherapy and dogs who have immunosuppressive diseases can also suffer further from a raw diet. If your dog has a chronic disorder or disease, you should only administer the diet recommended by your veterinarian.

RELATED: 11 Best Superfoods for Dogs That May Improve Their Health

reasons not to feed your dog raw

4. Improper ratios

Puppies need the proper balance of calcium, protein, fat, calcium, and phosphorous. Without these balances in place, they can suffer from stunted growth and bone deformation. This may also lead to dental issues (as teeth are bones).

For puppies and adult dogs alike, too much vitamin A can be toxic over an extended period of time. Raw dog food diets high in liver contain excessive vitamin A. It’s tough to find the right ratios of nutrients when feeding a raw diet.

5. Nutritional Deficiencies

The simple truth is that most dog owners are not veterinarians. Getting the nutritional balance of your dog’s food correct is a science. Raw diets not properly prepared can be deficient in vital nutrients, which will have a negative impact on your dog’s health over time.

The problem with nutritional deficiencies is that they take a long time to present. So, you likely will not notice an issue in your dog’s health until he has had the issue for a long time.

6. Digestibility

It is difficult for dogs to digest raw vegetables. In fact, most of the nutrients in vegetables become more available to dogs after they are cooked and ground. Raw vegetables are often poorly digested by dogs.

7. Expense

Making or purchasing raw diets can be costly, time consuming, and inconvenient. The ingredients required for homemade recipes are numerous, and spoil quickly. The recipes can take a lot of time and effort to put together, and they must be made often.

It is very difficult to travel with raw food as well. It’s also hard to provide this diet to a dog who is being watched by a friend or boarding facility. And it is difficult to store, requiring refrigeration and freezing.

RELATED: 15 Cheap Ways To Prevent Most Common Health Issues in Dogs

reasons not to feed your dog raw

Countering the Raw Proponents and Dispelling Myths

People who support raw diets for dogs have their own claims about why is it necessary and effective. But, some of those arguments make claims which may not be valid or true. Here are a few:

Myth #1: Dogs are Wolves, and Should Eat Like Wolves

Raw advocates surmise that because dogs evolved from wolves (who are carnivores), it is only logical that they should eat as wild wolves eat – namely, carcasses. The problem is that domesticated dog species are significantly removed from wolves.

Dogs have been evolving alongside man as our companions for at least 18,000 years, and dogs broke away from wolves genetically speaking approximately 40,000 years ago. This leaves a lot of time for evolution.

Dogs, unlike cats, are not obligate carnivores. They are omnivores, and as such, they can handle a variety of foods for digestion. In fact, wolves eat a substantial amount of vegetable matter in the wild.

Myth #2: Commercial Diets Lack Proper Nutritional Content

Is raw diet healthy for dogsCommercial diets are scientifically formulated according to AAFCO standards to be in accordance with the complex nutritional profiles and requirements of dogs. The science of creating good, nutritionally balanced foods is a never ending endeavor.

Veterinarians and nutritional experts learn more every year about how to improve upon formulated dog foods.

The foods are tested in feeding trials extensively before hitting market shelves. On the other hand, commercial raw diets are less often tested, and homemade diets almost never are.

Raw diets are therefore unlikely to be as nutritionally balanced as commercially produced and vigorously tested dog foods. It’s just a fact.

I recommend reading this article from the people who know much better than I do.

Myth #3: Commercial Diets Cause Canine Illness

There is no real evidence to support this claim. Furthermore, because dogs are living longer now than they used to, there is a higher prevalence of age-related illnesses in our canine companions.

Myth #4: Dogs React Badly to Grains

Lab testing actually demonstrates that cooked grains can be a great source of energy for dogs, along with providing protein and other nutrients. The claim that dogs cannot digest grains is also not valid; as stated above, dogs are omnivores who are capable of digesting a variety of foods besides meat.

People also blame grains for food allergies in dogs. While this can be true, it is more often the case that dogs are allergic to meat than to other food sources.

Myth #5: Cooking Dog Food Has Negative Affects

Raw proponents claim that cooking food can destroy all the nutrients. While it stands to reason that cooking does deplete some nutritional content, there is a science to cooking at the correct temperatures to retain maximum nutrition. And, it is important to remember that cooking is the key to destroying the things we want to destroy in food – pathogens.

READ NEXT: 3 Common Canine Diseases Linked to Dog Food