Food poisoning on holiday - how to avoid
December 27, 2009
Medical statistics show that the incidence of food poisoning increases significantly in the holiday season. This is due, primarily, to the fact that during the holidays people tend to consume more food - holidays with family and friends, corporate events and other ways to celebrate contribute to this in no small measure. A drink food does not always meet the standards of quality and hygiene, and holiday dishes are stored sometimes for several days in a row, which increases the risk of food spoilage and, as a consequence of food poisoning.
Causes of food poisoning
Food poisoning on holiday often cause prepared dishes - salads, meat dishes, which on the eve of the holiday bought in supermarkets. Despite the seemingly obvious advantages of such products (at least, there is no need to spend a few hours to prepare festive meals), the "store" salad there one significant disadvantage - supermarkets can not always guarantee the highest quality of finished products and properly monitor of compliance with standards of hygiene. As a result - perishable foods (sometimes without even knowing it, people have become spoiled lettuce in the store) and an increased risk of food poisoning.
However, even all the holiday cooking meals at home does not guarantee protection from the unpleasant effects of food poisoning. "Culprits" of food poisoning on holiday can become the ingredients of dishes that are prepared with their own hands, in the home, and failure to comply with elementary basic rules of hygiene in the preparation of the gala dinner. Finally, long-term storage of festive dishes in no way contributes to their quality: salads with mayonnaise, eggs, fresh vegetables, binding on any holiday table, even when stored in the fridge spoil very quickly, and at room temperature - in just a few hours.
Preventing food poisoning
Food poisoning on holiday is always unpleasant, no matter how minor were not its symptoms. Even ordinary indigestion could spoil the festive mood and cheerful atmosphere of the holiday, and heavy food poisoning
Food poisoning: how to avoid becoming a victim of its own stomach
may result in the need to see a doctor urgently. Therefore, to avoid food poisoning and did not spoil the holiday themselves or loved ones, care must be taken to holiday dishes at your table were not only delicious, but also safe for health.
If you want to safeguard against the risk of food poisoning, give up the purchase of ready-made dishes, no matter how tasty and cheap they are. Of course, in this case, will have to spend on the preparations for the holiday a lot more time, but, in the end, the time spent will be compensated praise guests - even the simplest of salads to the festive table, made with his own hands made with fresh, quality ingredients, much tastier and healthier "Shop" salads.
Preparing holiday dishes with your hands, you first need to monitor the cleanliness of the room
. When preparing food, wash your hands frequently, wipe, if necessary, kitchen surfaces
. Pay attention to the proper storage of food: raw meat, poultry and seafood should be stored separately from any other food products
. Frozen meat and poultry helps to neutralize the most harmful microorganisms that may be present in such products, so if you are not going to immediately prepare holiday dishes, it is best to store raw meat in the freezer
. It is also very important to keep the right temperature and to maintain the required cooking time, when frying, boiling meat, eggs and other ingredients for holiday meals - as is known, the heat treatment "kills" the harmful bacteria
. But underdone or undercooked meat is often the cause of food poisoning and infection by helminths
. The remains of the festive dishes as soon as possible put into the refrigerator
Milk mushroom - not a pill, but still
December 27, 2009
- Milk mushroom - not a pill, but still
- The effect on body
Milk mushroom is also known as the Tibetan kefir fungus and mushroom - it was displayed centuries ago peoples of Tibet and over the years remained a means of Tibetan Traditional Medicine. In fact, "mushroom" can not be called a milk mushroom - it is a symbiotic colony of bacteria and microorganisms of the genus Zoogloea (zoogloea) and used to make yogurt. Externally milk mushroom also did not like ordinary mushrooms, but is more like that of cauliflower into florets white.
Because virtually milk symbiotic fungus is a group of different microorganisms in the composition of this colony occur dozens of different bacteria, including lactobacilli remarkable (found in dairy products), acetic acid bacteria and dairy yeast. A yogurt, which is actually a dairy waste product of the fungus, addition of lactobacilli and yeast microorganisms contain vitamin D, polysaccharides, some acids and protein.
Useful properties of milk mushroom
Both the milk mushroom, and the product of his life - yogurt, have many useful properties due to the virtually unique relationship in the composition of lactic acid bacteria, acids, vitamins, protein and other nutrients - not for nothing that for centuries milk mushroom is really used in Tibet as a means of traditional medicine for the treatment of many diseases. The main beneficial properties of milk mushroom include:
- The positive impact on the intestinal flora: milk mushroom and products of its life activity normalizes composition of intestinal microflora (disturbed, for example, the prolonged use of antibiotics).
- The antimicrobial and anti-inflammatory effects.
- Strengthening the immune system
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organism, body toning.
- Participation in the processes of digestion: milk mushroom and products of his life helping to normalize the metabolism
Improves metabolism and losing weight without dieting
(knowingly milk mushroom is considered a very useful "assistant" in losing weight).
- Firming effect on the cardiovascular system: it is believed that milk mushroom helps in the treatment of some diseases of the heart and blood vessels, including chronic high blood pressure
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- Cleansing the body: milk mushroom stimulates the excretion of toxins and waste, and has choleretic and antispasmodic action.
Milk mushroom slimming
A variety of useful properties of milk mushroom and products of its life activity is especially effective for combating overweight - because milk mushroom not only speeds up the excretion of toxins and fluids, "adding" a few kilos on the scales, but also normalizes the digestive system. The most important advantage of milk mushroom diet - its ability to break down fats: milk mushroom breaks down complex fat molecules into simpler compounds that are then eliminated from the body and do not accumulate in the liver. The process of losing weight with the help of milk mushroom amazingly simple: to assess the benefits of milk mushroom, enough to eat yogurt milk mushroom after every meal and for half an hour once or twice a week to arrange fasting days, eating only yogurt.
How to cook yogurt from milk mushroom
Of course, in order to enjoy the benefits of dairy products fungus to begin to cook them. The process of making yogurt, useful for weight loss, as simple as possible: in a glass container (jar usual approach) need to put a tablespoon of milk mushroom, and then pour a glass of warm milk. Serving a piece of cloth or gauze container should be left for a day in a normally heated room, and then strain the resulting yogurt through plastic strainer and use at any time (the yogurt can not be stored for too long and always at room temperature). Milk mushroom after cooking a batch of yogurt its beneficial properties not lose: just wash mushrooms from the remnants of milk cold, clean water, and you can use it again.