salmonella

  1. Here’s how your fruit salad could poison you

    One of the tastiest ways to cool off in summer is with a slice of ripe, juicy melon.

    And with watermelon, cantaloupe, and honeydew now coming into season, you probably can't wait to sink your teeth into these naturally sweet fruits.

    In fact, you may not even want to spend the time it takes to slice some up yourself, given that many stores now sell melon that’s already been cut up and ready to eat.

    But if you've bought any pre-cut melon lately, you're going to need to toss it out -- because it's been linked to an outbreak of the nasty bacteria salmonella that's sickened 60 people (half of whom were hospitalized) in five Midwestern states since early June.

    As I've shared with you before, salmonella -- which is often found in raw eggs and poultry -- can cause miserable toilet troubles and can even be deadly.

    The Centers for Disease Control (CDC) traced the current outbreak to plastic clamshells of pre-cut watermelon, honeydew, and cantaloupe -- and fruit medleys containing at least one of those fruits -- produced by Caito Foods in Indianapolis.

    But folks have fallen ill not only in Indiana… but also Illinois, Michigan, Missouri, and Ohio.

    And this might be just the beginning of the outbreak -- because the fruit was also distributed to stores in Georgia, Kentucky, and North Carolina.

    Caito Foods has since recalled the products – but the fruit was sold in so many stores (including Costco, Kroger, Trader Joe's, Walmart, and Whole Foods) and under so many different brand names that the CDC is urging everyone to throw away or return ANY pre-cut melon.

    Now, if you do get sickened by salmonella, you'll definitely know it.

    About 12 to 24 hours after you eat something contaminated with salmonella, you'll likely get walloped with abdominal cramps, diarrhea, nausea, vomiting, and fever.

    In healthy folks, the illness typically passes within four to seven days -- but if you're on the older side or in fragile health, it could take months for your bowels to return to normal.

    What's more, those who've been infected with salmonella are at risk of what's called "reactive arthritis," which causes everything from achy joints to painful urination.

    And if salmonella gets into your bloodstream (a.k.a. "bacteremia"), it can infect tissues throughout your body, including your brain, spinal cord, and heart .

    You want to do everything you can to avoid catching this nasty bug!

    So, for now, toss out the pre-cut stuff and use some good ol' elbow grease to carve into the season's ripe melons.

    If you do come down with a case of this food-borne illness, there’s a “natural antibiotic” that deals a serious blow to common infectious organisms like salmonella. It’s called berberine, and it’s been heralded for its ability to cleanse and purify – not just in cases of “food poisoning,” but also “staph,” “strep,” chlamydia, diphtheria, cholera, diplococcus pneumoniae, pseudomonas, gonorrhea, candida, trichomonas… the list goes on.

    Of course, check with your doc before you start up on anything new.

    And for good measure, never eat raw eggs or poultry -- and always wash your hands thoroughly after handling these foods.

  2. Big Food washing chicken with deadly chemicals

    A deadly game of chicken

    Your skin is slowly roasting like a pig over a barbecue spit. Each breath shoots a stinging, burning sensation from your nostrils, straight to your lungs.

    You're not on fire, but this is closer than any human should ever feel. And, no, you're not in hell -- just America's new, twisted version of it.

    And if that doesn't sound like a life you'd sign up for, well, neither did Sherry Medina of Alabama. But the former inspector at a massive chicken processing plant is living in her own private, pill-popping purgatory thanks to a toxic chemical Big Food is dumping all over your dinner.

    Medina and her fellow workers are coming forward and warning that Big Food has begun coating processed chicken in a toxic, sickening antimicrobial agent that is burning the skin and lungs of everyone who comes into contact with it. The "wash," which can contain everything from high-concentration chlorine to heavy acids, is dumped on your chicken right before its shipped off to your supermarket shelves.

    When mom told you to wash your chicken, she wasn't kidding.

    Chicken processing plants are leaving their workers with asthma, burning skin, and tissue damage, all in a desperate bid to make their product a little less filthy and disease-infested before it's sold to you.

    If you've ever seen a chicken processing line in action, you probably thought you were watching the poultry version of the Indianapolis 500. These cluckers are moved along so quickly, there's hardly enough time to kill them properly -- let alone ensure they've been properly decontaminated.

    Superman can't work that fast -- and, trust me, the average Joe pulling down $8 an hour on a chicken processing line ain't Superman. It's no wonder we can't seem to go a month without a salmonella outbreak in America.

    America's dirtbag chicken processors are going to keep making chicken this way as long as you keep buying it. Switch to local, free-range chicken, and Big Food will get the message loud and clear -- it's time to clean up their act.

    Watching Big Food's chickens come home to roost,

  3. Just how filthy is your chicken dinner?

    Workers for one of the world's largest chicken processors were practically swatting cockroaches with one hand while packing your family's chicken drumsticks with the other. Find out about the reportedly filthy Foster Farms chicken plant our government REFUSES to close, and the simple step you can take to keep your family safe from salmonella and other food poisoning.
  4. Supermarket chicken crawling with germs

    Store-bought chicken is loaded with germs, with 97 percent testing positive for disease-causing bacteria, and half loaded with drug-resistant superbugs.
  5. Salad greens have more bacteria than meat

    Want to eat something really dangerous? Forget meat --vegetables are more likely to be contaminated with bacterial filth.
  6. The double standard on food safety

    When raw milk is even suspected of containing bacteria -- even when no one has been sickened -- the feds trumpet it as proof positive that all fresh dairy everywhere is dangerous. It's pure nonsense, as I just told you.
  7. The danger coming from America's farms

    The feds are in a tizzy over a lab-created bird flu virus they fear can be weaponized and turned into a super killer, yet they won't say a word about the other "labs" churning out superbugs... America's factory farms.
  8. Food poisoning: It's way more common than you think

    Think about it: this first decade of the 21st century has been rife with significant tainted food outbreaks.
  9. New year, new salmonella outbreak

    We're barely into the new year of 2009 and already there's been a deadly salmonella outbreak, this one linked to tainted peanut butter.
  10. Organic group battles back against nutty almond regulation

    That's right, after a whopping TWO people were sickened by Salmonella linked to raw almonds, the USDA decided enough was enough. As of September 1, 2007, all almonds are now pasteurized.

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