Types of Food Spoilage

We can define food spoilage as any change that generates food undesirable to eat for a given population under ordinary conditions. The end result of a series of partial or complete breakdown reactions affecting one or all of the food components like fats, proteins and carbohydrates is definitely what food spoilage is about. It leaves a trail of decomposition products, along with the off-flavors and off-odors and, oftentimes, toxic products. All these changes and reactions do not happen all at once but they sum up to deteriorated food quite unfit for human consumption.

What are the different types of Food Spoilage?

Food spoilage may be any one of the following types: nutritive, aesthetic, and poisonous. An example of nutritive deterioration is the destruction of riboflavin in milk upon exposure to direct sunlight, day light or artificial light. This can be prevented if the milk is protected from light and stored in a refrigerator. Wilted lettuce and discolored fruits and vegetables, though not harmful to health, are considered aesthetically “spoiled” because of their appearance. Continue reading “Types of Food Spoilage”

Protein Poisoning Symptoms

There are too many protein poisoning symptoms to list in this short article. Degenerative diseases of all kinds are either directly or indirectly caused by protein poisoning. Let us start with cancer.

Cancer is caused, when excess protein in the body, causes an adverse reaction to a toxic substance, resulting in the body losing control of the cells. Once this happens the cells start growing outside the supervision of the brain. Cancer is in essence normal body cells doing their own thing, at their own pace. It has been known for years that cancer can be turned on or off by adjusting protein levels. (1)

Arthritis, is caused primarily by protein poisoning. It is aggravated by too much inorganic minerals in the diet. High protein levels are associated with high uric acid levels. Uric acid has long been known to eat away at the cartilage in joints. Lowering protein levels is a first step in getting rid of arthritis. (2)

Heart disease, diabetes and most other diseases can be directly or indirectly linked to animal protein consumption. Most people who eat animal products eat a deranged protein that the body cannot use to build strong healthy tissue. If you look at the way the white of an egg changes from clear to white, you are experiencing the derangement of protein. This deranged protein is so much toxic waste that the body has to deal with. Much of it is absorbed by the body and causes much damage. Continue reading “Protein Poisoning Symptoms”

Liver Failure – Ayurvedic Herbal Treatment

Liver failure occurs when a major part of the liver has been damaged and it is no longer able to function. This condition may be either acute or chronic. Acute liver failure is usually caused by Hepatitis A, B and C, drug toxicity and food poisoning. Chronic liver failure is caused by Hepatitis B and C, alcoholism, cirrhosis, malnutrition and metabolic disorders. Early symptoms include nausea, loss of appetite, fatigue, and diarrhea. Late symptoms include jaundice, easy bleeding, abdominal swelling, mental disorientation, sleepiness and coma. Treatment is usually supportive. Prevention and removal of the known cause are very important.

The Ayurvedic treatment of liver failure consists of treating the known cause of the disease and correcting liver damage. Hepatitis can be treated using medicines like Arogya-Vardhini, Sutshekhar-Ras, Suvarna-Sutshekhar-Ras, Bhunimbadi-Qadha, Punarnavadi-Qadha, Guduchyadi-Qadha, Kutki (Picrorrhiza kurroa), Kalmegh (Andrographis paniculata), Sharpunkha (Tephrosea purpura), Punarnava (Boerhaavia diffusa), Haritaki (Terminalia chebula), Deodar (Cedrus deodara), Haridra (Curcuma longa), Daru-Haridra (Berberis aristata), Chirayta (Swertia chirata), Guduchi (Tinospora cordifolia) and Patol (Tricosanthe dioica). Hepatitis viruses A, B and C can be deactivated using medicines like Bhumiamalaki (Phyllanthus niruri), Amalaki (Emblica officinalis), Yashtimadhuk (Glycyrrhiza glabra), Haridra, Tulsi (Ocimum sanctum), Kutki and Chitrak (Plumbago zeylanica). Continue reading “Liver Failure – Ayurvedic Herbal Treatment”

Natural Treatment of Gastritis Using Homeopathy

The natural treatment of gastritis will depend on what your unique symptoms are as well as what the cause was, when using homeopathy. First of all, the cause can be emotional or physical. Emotional causes can be from unresolved emotional traumas – grief, fright, shock, anger, etc.

The physical causes can be an adverse reaction to excess intake of sugar or salt or from being electrocuted. Or it may be from a diet high in the mineral phosphorus, which is a poison. This can easily come about these days, as there is a high incidence of the chemical fertiliser super phosphate. This makes crops look wonderful, but upsets the mineral and vitamin balance terribly.

Gastritis is the inflammation of the lining of the stomach. This can be caused by aspirin, anti inflammatory drugs, food poisoning, excess food or alcohol depending on your area of sensitivity.. Pain is normally the most disturbing symptom, but you can also suffer from abdominal distention, loss of appetite, nausea and vomiting.

Continue reading “Natural Treatment of Gastritis Using Homeopathy”

Yorkies and Poisoning – Symptoms and Treatment

Prevention is the best way to avoid a poisoning incident. Make yourself aware of the dangers to your Yorkie and have emergency medical treatment supplies on hand. I suggest having an at-home emergency medical kit handy and stocked up in case of any type of emergency.

Symptoms:

There are 2 types of poisoning to watch for – contact poisoning (on the skin or eyes, etc) and internal poisoning (ingesting a toxic or harmful substance). For a contact poisoning, the symptoms are generally burning, itching, redness, swelling, or other obvious signs of skin irritation or chemical burns. The symptoms of internal poisoning in Yorkies are varied, depending on the substance ingested. Generally, the symptoms are vomiting, diarrhea, abdominal pain, and related symptoms.

Continue reading “Yorkies and Poisoning – Symptoms and Treatment”

Features of a Modern Refrigerator

Refrigerators are a great invention for house wives. These units can help people save food for a long time without worrying about the quality of the food products. Even those food items that do not last for long and perishable products can be safely stored in these coolers. Beside the optimum temperature that is maintained within these coolers, you can also get a new age anti bacterial coating inside that gives an added protection to your food products.

You should make sure that the best refrigerators that you buy caters to everyone’s need in the family. The size of the machine is essential. It is always better to go for bigger machines as family sizes increase over time. There are some typical features that one can expect in a refrigerator like de-frosting system, humidity control technology and complete frost free option. Also there are many sizes available in the market. With more and more brands coming into this industry now the market provide lots of options for the buyer. He can now choose from a wide array of products and variations available. It is better to go for more divisions and drawers in your fridge. This makes sure that you can separate the products from one another and hence you can maintain the quality of each product intact. Continue reading “Features of a Modern Refrigerator”

Some Interesting McDonald’s Franchise History

The first McDonald’s franchise was given to Nathan Fox in 1953 and opened in Phoenix Arizona. This was thirteen years after the McDonald brothers opened their first McDonald’s restaurant. Dick and Mack had begun their McDonald’s legacy with a restaurant in San Bernardino California in 1940 with a menu that has 25 items on it.

Their restaurant was a hangout for many of the local teens and their menu was primarily barbeque items. Eight years later, they closed their restaurant for several months as they renovated to become a restaurant that served mostly hamburgers, which had been their best selling item. They prided themselves on being speedy in getting their food to the customers and created an assembly line type of food preparation. They narrowed their menu to have only three items: hamburgers, French fries, milkshakes, and found immediate success in the changes. The third and fourth McDonald’s restaurants were opened in 1954 in Saginaw Michigan and Downey California. The location on Lakewood Blvd in Downey is the oldest McDonald’s restaurant still in operation

In 1963, just ten years after the first franchise was created McDonald’s opened their 500th restaurant that opened in Toledo Ohio. This was also the year that McDonald’s celebrated selling their one-billionth burger. Continue reading “Some Interesting McDonald’s Franchise History”

Cast Iron Cookware at the Rendezvous

It all started back in 1994. My boyfriend (now husband) asked if I would consider attending a Rendezvous… “a Rende who”? A rendezvous is otherwise known as primitive camping… camping/living as they did according to our American History/heritage. My husband had been rendezvousing in Germany since the early 1980’s. He tried to explain the camping experience by describing specific events he thought might be of interest to me. First he described my attire. I would be wearing a long white chemise (what the heck is a chemise? It sounds awfully hot!), a floor length skirt made of wool, linen, or cotton (really sounds hot! and not particularly my cup of tea), moccasins (now that sounds cool!), or other “period appropriate shoes,” you know the kind with large brass buckles on the front (YUK) and other strange attire our forefathers (women hopefully) wore in the 1700-1800’s.

Next he proceeded to tell me I could throw knives and tomahawks (now THAT sounds like FUN!), I could shoot a primitive bow, target shoot or go kurplunking (what the heck is that?) using his flintlock rifle or smooth-bore… oh YIPPEE! Once I felt comfortable I could participate in many competitive games/sports and show off my great skill… I’d never thrown a knife or tomahawk in my life but okie dokie… I like a challenge! Continue reading “Cast Iron Cookware at the Rendezvous”

Is It a Grill, a Broiler or a Salamander?

‘I like grils’

‘Don’t you mean girls?’

‘And just what’s wrong with us grils?’

Well, it doesn’t really matter much what you call it, it’s a simple device for applying heat to food. I’m going to call it a grill, because it takes less time to type.

While grills come in all kinds of shapes and sizes, there are really only two types.

One is a rack which is exposed to fierce heat, and you can include the barbecue in this, and the other is basically two metal plates which are in contact with the food during the cooking time.

There has been a great upsurge in sales recently of the second type, thanks to some very acute marketing, much of it fronted by a former professional boxer. The main sales pitch has been that using a particular type of grill gets rid of the fat from food. Continue reading “Is It a Grill, a Broiler or a Salamander?”

How to Preserve an Open Bottle of Wine

Wine is drunk on many occasions formal and informal, and often bottles may remain unfinished at the end of the function. What do you do with these part bottles especially if they are good quality wines? Whatever you do don’t throw them out, seal them up so they can be enjoyed again in a day or two.

For many people the idea of preserving an open bottle of wine is not even contemplated, but if you are left with a partly used bottle, for goodness sake save it for another day. If you just replace the cork or other closure without extracting the air you are trapping oxygen over the surface of the wine which will lead to oxidation in a very short time.

Is this all a bit over the top?

Well, certainly not if you are dealing with higher quality, more expensive wines or if you live on your own and are unable to finish a bottle yourself, keep it to be enjoyed for another day. Why waste something that has been crafted and nurtured for so long? As a winemaker I will always look after a bottle of wine especially knowing how much effort went into its production. Top Tips on How to Look After Your Wine. Continue reading “How to Preserve an Open Bottle of Wine”