I love to eat.
And for sure you love to eat also.
Are we conscious about the food we eat?
I always hear this line: “You are what you eat.”
Hearing this at first, really made me laugh for I was eating that time a PORK.
Heheheh… But I realized that it’s really true.
While browsing the NET I found this very interesting TOPIC about the food we eat.
Not just the thought about what we are eating, but how CLEAN!?
10 Dirtiest FOODs we are EATing
EGGS:
Food poisoning linked to eggs sickens an estimated 660,000 people annually and kills 300. “Often, dishes made at restaurants are from pooled eggs,” which increases the risk, says Schaffner. “It’s really a matter of statistics. Eat an egg sunny-side up and your risk of salmonella is one in 10,000. Eat an undercooked omelette made from a mix of 100 eggs, and the risk is significantly higher.”
PEAHES:
The fruit is doused with pesticides in the weeks prior to harvest to ensure blemish-free skin. By the time it arrives in your produce department, the typical peach can be coated with up to nine different pesticides.
PREPACKED SALAD MIXES:
“Just because something is wrapped in cellophane doesn’t mean it’s free of pathogens,” says J. Glenn Morris, M.D., chairman of epidemiology and preventive medicine at the University of Maryland school of medicine.
MELONs(cantaloupe):
When the FDA sampled domestically grown cantaloupe, it found that 3.5 percent of the melons carried Salmonella and Shigella, the latter a bacteria normally passed person-to-person.
SCALLIONS:
Scallions play a bit part in most dishes, but a little goes a long way, as evidenced by the massive hepatitis A outbreak at that Chi-Chi’s last October. Dirty scallions have also triggered small hep A outbreaks in Georgia, North Carolina, and Tennessee.
CHICKEN:
notes that of the 484 raw broilers examined, 42 percent were infected by Campylobacter jejuni, and 12 percent by Salmonella enterides…
GROUND BEEF:
When USDA inspectors last tested hamburger meat, they looked at 563 sources nationwide and discovered Clostridium perfringens in 53 percent of the batches, Staphylococcus in 30 percent, and Listeria monocytogenes in 12 percent.
GROUND TURKEY:
Potentially one of the foulest of the fowl.
RAW OYSTERS:
Oysters’ power as an aphrodisiac is overblown, but their power as a diarrheic when slurped raw is not.
COLD CUTS:
Germs don’t take a number in the deli; cold cuts have been labeled at “high risk” of causing listeriosis by a joint team of researchers from the USDA, FDA, and CDC.
6 out of 10 are the foods, being mentioned above, that I used to eat.
Whew! Thanks for this article from AOLHEALTH.
If you want to view detailed info’s about this article you can visit their website.
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{ 6 comments… read them below or add one }
Your blog was lots of information, I was adding you as a friend at BC. I hope to network you here and make money together.
Talk to you soon,
Julius
[Reply]
You know what? I think some of these foods have a bad rap and that there should be other foods in their place… for example, PORK and all the BIG FISH (tuna, etc.) are full of toxins… more than you are likely to find in 20 tons of salad greens wrapped in vinyl. Any of the bottom suckers and scavengers are going to be bad for you– think about it– and yet we go on gobbling them up. And then there is chocolate, which is really very foul… lots of reasons to grow your own food organically, for sure, and to be vegetarian… vegan… and ultimately, raw vegan. Just my 2 cents. Thanks for the interesting blog and how about visiting mine? Thank you!
~Cynthia at http://www.positively-vibrant.blogspot.com
[Reply]
noh?
i love eggs pa naman
haha
[Reply]
Hi Mark
Its so true. Many of the food we eat nowadays are not only dirty and coated with carcinogic pesticides but they are dirty due to unhygienic handling too. Plus there are unscruplous business that add inedible stuff in, just like the melamine issue in China. We can never be too careful.
[Reply]
The US FDA publishes a book called “The Food Defect Action Levels – Levels of natural or unavoidable defects in foods that present no health hazards for humans.” This book basically says that there are acceptable levels of contamination of food that cannot be avoided. Contaminants include insect parts and filth, mammalian excreta, and pesticides, and many others. FDA site is: http://www.cfsan.fda.gov/~dms/dalbook.html#CHPTA, if you wish to know more.
[Reply]
When I’m not blogging, I do research on food safety, and for the most part, what you have here is correct. I should note that for raw food, like chicken, most of the germs can be killed simply by cooking to a safe temperature.
[Reply]