What is your chances of surviving a knife attack? 3 out of 85 police officers in this scenario were able to defend themselves against a knife. The other 82 didn't have enough reaction time to survive. You have to have at least 6 feet between you and your opponent to survive such an attack. The police officers didn't have enough time to defend against this, so they were cut up pretty bad. The knife defenses that they teach in most martial arts schools is not taught in a realistic manner.The knife attacker will not thrust it out, but instead swing it at you. Check out this video and you might learn that a knife is a real deadly weapon. If you want to learn real knife fighting, study the Fillipino martial arts. This is the most realistic way of fighting against a knife. Watch this video and you will learn even with a gun the person is at a disadvantage. When you have a gun in a holster and the person already has a knife out, this means you have to have enough time to pull the gun out of the holster, aim and then fire. The knife is out and swinging at your body parts, what do you do?
Sunday, September 14, 2008
Obesity - What Was the Tipping Point? By Shereen Jegtvig
Right now in the US, about one-third of the population is obese. This wasn't the case 30 years ago. Sometime between then and now, we changed the way we eat. So what happened?
We know why so many people are obese. Too much food, with lots of calories, over-processed with lots of sugar and unhealthy fats. And lack of physical activity is also takes part of the blame.
But why did this happen? What was the tipping point that turned us into a bunch of chubby lemmings ready to plummet off the cliff into an abyss of obesity-related chronic disease? And more important now -- what is the tipping point that will get us back to a healthy weight?
Think about a typical day, How many people ...
... start the day with sugary cereals, maybe some frozen things that heat up in the toaster? Maybe just grab a cup of coffee or a bottle of Mountain Dew and a donut? Eeww. What a way to start the day.
... eat too much at work? Vending machines offer fattening snacks, and it is easy to eat a candy bar or snack cake with your morning coffee. What about lunch? Off to the closest fast food joint for artery-clogging burgers and fries.
... give up on dinner? It's been a long day at work and now it is time to make dinner for the family. Ugh. Maybe just stop for take-out, grab a bucket of fried chicken or order a big pizza. After dinner it is time to veg out in front of the HDTV where we are barraged with ads for snacks, sodas and more fast foods. Off to the kitchen for a bag of Doritos anyone?
What else has changed over the last thirty-something years? When I was a kid we filled the car's tank at a gas station. Now we stop for gas at a convenience store and while there, we fill our own tanks with some of the worst junk foods. It's just too easy to step inside for a donut, a slice of pizza or a giant soda for the ride.
Portion sizes have increased too. We drink soda in 20-ounce bottles instead of 12-ounce cans, restaurant portions are huge and I think a lot of people have just gotten used to eating more food at each meal.
What about physical activity? When I was kid in the 70's, we had physical education in school every day. That isn't the case anymore. Plus more kids play video and computer games in the house, instead of going outside.
Maybe we aren't as active at home either. Thirty years ago, we didn't have remote controls for our TVs so we had to get up and walk across the room to turn the dial. And we didn't have a cell phone in our pocket -- we had to run to answer the phone in the other room. But did those little bits of activity make much of a difference in our calorie burning back in the day? Maybe, if you add them up over time. Something certainly was different - it wasn't common to belong to a health club and we didn't have VCRs yet -- Buns of Steel and other exercise tapes were a long way off.
So what else has changed that makes over-eating so easy? Leave your ideas in a comment below.
Shereen has been the About.com Guide to Nutrition since 2004.
Experience:
During her practice as a nutritionist and as a chiropractic physician for 16 years, Shereen saw how eating healthy foods (or not-so-healthy foods) impacted her patients' well-being every day. She decided that she wanted to reach a larger audience so she left practice to become a health and nutrition writer as well as the nutrition guide for About.com. Shereen is a member of the American Dietetic Association.
Education:
Shereen has a master's degree in human nutrition from the University of Bridgeport in Connecticut and she was previously certified as a Certified Nutrition Specialist. She also has a doctor of chiropractic degree from Northwestern College of Chiropractic in Bloomington, Minnesota.
From Shereen Jegtvig:
Thanks for stopping by About.com Nutrition. There is a lot of nutrition information available with just the click of your mouse. Allow me to keep you updated with the best information on foods, dietary supplements and other nutrition issues.
Comments
September 9, 2008 at 2:43 pm
(1) Phyllis says:
This article got me thinking. I just turned 60 this year (2008), and I can remember how things were back when I was a kid. People weren’t radically different, but the lifestyle was definitely more active. Not in an “extreme athlete” way either, life just required more moving.
I don’t remember when my thinking changed to the “I don’t have to exercise, technology will give me a better and longer life” mentality, but somehow that became my motto. The only problem is that it isn’t true. Technology may or may not give me a longer life, but health-wise, my life is absolutely NOT better. All my joints hurt, and I have several chronic diseases; the most dangerous one is Type 2 diabetes.
I never imagined my life would be a cautionary tale for others, but since it is, I encourage everyone under the age of 40 to start moving. Give yourself the best gift anyone can receive, the gift of good health. Walking 30 minutes each day isn’t any more time consuming than going to a doctor’s appointment or physical therapy, and the benefits are unbelievable. Take it from an old geezer who’s been there.
Another Great Article by Shereen Jegtvig. I agree with Phyllis, Just a little a bit a day does wonder. Put down that pop, cigarettes and potato chips down. Make a fresh salad with walnuts, blueberries, onions, carrots, cucumbers, tomatoes and don't forget the lettuce. Eat some pita with hommus and take a walk like Phyllis does. You have to put the TV guide down and walk a minimum of 30 minutes a day, and try to work up to about 1 hour a day. I think if more people would stop watching TV and get out and walk they wouldn't see their belly's over their belt loop. I know that might be harsh. But this is reality and more people have strokes, heart attacks especially in Michigan where I live. Most people wonder why they are sick all the time. Well for one thing they eat junk food all day. Get out an exercise and you will realize it doesn't take much time to accomplish this. Another thing that other people can do is take enzymes and colon cleanser to clean themselves out. The belly stores feces and most people can't digest their food. Even oatmeal is hard for the body break it down. So enzymes help break down that matter. Most people don't understand that they are brainwashed at a young age to do this behavior. But the little steps you will surprised at the accomplished that these steps take.
By Ray Gollis
I reccommend that you take a look at a great book to lose weight.
Check it out, Here's the link below:
Ultimate Weight Loss Secrets
We know why so many people are obese. Too much food, with lots of calories, over-processed with lots of sugar and unhealthy fats. And lack of physical activity is also takes part of the blame.
But why did this happen? What was the tipping point that turned us into a bunch of chubby lemmings ready to plummet off the cliff into an abyss of obesity-related chronic disease? And more important now -- what is the tipping point that will get us back to a healthy weight?
Think about a typical day, How many people ...
... start the day with sugary cereals, maybe some frozen things that heat up in the toaster? Maybe just grab a cup of coffee or a bottle of Mountain Dew and a donut? Eeww. What a way to start the day.
... eat too much at work? Vending machines offer fattening snacks, and it is easy to eat a candy bar or snack cake with your morning coffee. What about lunch? Off to the closest fast food joint for artery-clogging burgers and fries.
... give up on dinner? It's been a long day at work and now it is time to make dinner for the family. Ugh. Maybe just stop for take-out, grab a bucket of fried chicken or order a big pizza. After dinner it is time to veg out in front of the HDTV where we are barraged with ads for snacks, sodas and more fast foods. Off to the kitchen for a bag of Doritos anyone?
What else has changed over the last thirty-something years? When I was a kid we filled the car's tank at a gas station. Now we stop for gas at a convenience store and while there, we fill our own tanks with some of the worst junk foods. It's just too easy to step inside for a donut, a slice of pizza or a giant soda for the ride.
Portion sizes have increased too. We drink soda in 20-ounce bottles instead of 12-ounce cans, restaurant portions are huge and I think a lot of people have just gotten used to eating more food at each meal.
What about physical activity? When I was kid in the 70's, we had physical education in school every day. That isn't the case anymore. Plus more kids play video and computer games in the house, instead of going outside.
Maybe we aren't as active at home either. Thirty years ago, we didn't have remote controls for our TVs so we had to get up and walk across the room to turn the dial. And we didn't have a cell phone in our pocket -- we had to run to answer the phone in the other room. But did those little bits of activity make much of a difference in our calorie burning back in the day? Maybe, if you add them up over time. Something certainly was different - it wasn't common to belong to a health club and we didn't have VCRs yet -- Buns of Steel and other exercise tapes were a long way off.
So what else has changed that makes over-eating so easy? Leave your ideas in a comment below.
Shereen has been the About.com Guide to Nutrition since 2004.
Experience:
During her practice as a nutritionist and as a chiropractic physician for 16 years, Shereen saw how eating healthy foods (or not-so-healthy foods) impacted her patients' well-being every day. She decided that she wanted to reach a larger audience so she left practice to become a health and nutrition writer as well as the nutrition guide for About.com. Shereen is a member of the American Dietetic Association.
Education:
Shereen has a master's degree in human nutrition from the University of Bridgeport in Connecticut and she was previously certified as a Certified Nutrition Specialist. She also has a doctor of chiropractic degree from Northwestern College of Chiropractic in Bloomington, Minnesota.
From Shereen Jegtvig:
Thanks for stopping by About.com Nutrition. There is a lot of nutrition information available with just the click of your mouse. Allow me to keep you updated with the best information on foods, dietary supplements and other nutrition issues.
Comments
September 9, 2008 at 2:43 pm
(1) Phyllis says:
This article got me thinking. I just turned 60 this year (2008), and I can remember how things were back when I was a kid. People weren’t radically different, but the lifestyle was definitely more active. Not in an “extreme athlete” way either, life just required more moving.
I don’t remember when my thinking changed to the “I don’t have to exercise, technology will give me a better and longer life” mentality, but somehow that became my motto. The only problem is that it isn’t true. Technology may or may not give me a longer life, but health-wise, my life is absolutely NOT better. All my joints hurt, and I have several chronic diseases; the most dangerous one is Type 2 diabetes.
I never imagined my life would be a cautionary tale for others, but since it is, I encourage everyone under the age of 40 to start moving. Give yourself the best gift anyone can receive, the gift of good health. Walking 30 minutes each day isn’t any more time consuming than going to a doctor’s appointment or physical therapy, and the benefits are unbelievable. Take it from an old geezer who’s been there.
Another Great Article by Shereen Jegtvig. I agree with Phyllis, Just a little a bit a day does wonder. Put down that pop, cigarettes and potato chips down. Make a fresh salad with walnuts, blueberries, onions, carrots, cucumbers, tomatoes and don't forget the lettuce. Eat some pita with hommus and take a walk like Phyllis does. You have to put the TV guide down and walk a minimum of 30 minutes a day, and try to work up to about 1 hour a day. I think if more people would stop watching TV and get out and walk they wouldn't see their belly's over their belt loop. I know that might be harsh. But this is reality and more people have strokes, heart attacks especially in Michigan where I live. Most people wonder why they are sick all the time. Well for one thing they eat junk food all day. Get out an exercise and you will realize it doesn't take much time to accomplish this. Another thing that other people can do is take enzymes and colon cleanser to clean themselves out. The belly stores feces and most people can't digest their food. Even oatmeal is hard for the body break it down. So enzymes help break down that matter. Most people don't understand that they are brainwashed at a young age to do this behavior. But the little steps you will surprised at the accomplished that these steps take.
By Ray Gollis
I reccommend that you take a look at a great book to lose weight.
Check it out, Here's the link below:
Ultimate Weight Loss Secrets
Wednesday, August 27, 2008
In Memory Of Larry Hartsell.
If anyone want to know the true essence of the marital arts, a great book a read is Entering Trapping to Grappling. Larry Hartsell is a pioneer in grappling arts, he will be sorrily missed. Bruce Lee taught him 33 Grappling Techniques which he took to another level. Here now is a grappling video, I seen on YouTube that I want to share with you. Feel free to leave a comment at the end of the post. Thanks.
Fast Food Ban in Los Angeles Sunday August 17, 2008 In the last couple of years we have had bans on sodas in schools and a ban on trans fats in New Yo
Fast Food Ban in Los Angeles
Sunday August 17, 2008
In the last couple of years we have had bans on sodas in schools and a ban on trans fats in New York City. Last month the city council of Los Angeles decided to prevent new fast food restaurants from opening in one of the poorer neighborhoods, South Los Angeles.
City council members believe this will help keep the number of fast food restaurants from overtaking the neighborhood and allow residents to have more healthy restaurant options. Critics say it is unfair to dictate what people can or cannot eat and some believe it is wrong to assume that people who live in poorer neighborhoods may be intellectually incapable of making good decisions about food and health.
Personally, I support the bans on sodas in schools in the US and trans fats in New York City, but this one makes me a little uneasy. While it wouldn't break my heart to see fast food restaurants banned everywhere, the idea of only choosing specific neighborhoods worries me a bit.
Tell me what you think.
Poll:Do you support the fast food ban in South Los Angeles?
Shereen has been the About.com Guide to Nutrition since 2004.
Experience:
During her practice as a nutritionist and as a chiropractic physician for 16 years, Shereen saw how eating healthy foods (or not-so-healthy foods) impacted her patients' well-being every day. She decided that she wanted to reach a larger audience so she left practice to become a health and nutrition writer as well as the nutrition guide for About.com. Shereen is a member of the American Dietetic Association.
Education:
Shereen has a master's degree in human nutrition from the University of Bridgeport in Connecticut and she was previously certified as a Certified Nutrition Specialist. She also has a doctor of chiropractic degree from Northwestern College of Chiropractic in Bloomington, Minnesota.
From Shereen Jegtvig:
Thanks for stopping by About.com Nutrition. There is a lot of nutrition information available with just the click of your mouse. Allow me to keep you updated with the best information on foods, dietary supplements and other nutrition issues.
Great Post, Shereen, I agree whole heartly on the ban, Put some nutritious foods like Brown Rice, Wheat or Multi-Grain Pita with Hommus, 100% Whole Wheat Brain, Spring Water. Get People off the junk food and Maybe people wouldn't have to go to the doctor every five minutes. If You Want To Lose Weight Permanently You Need An Unstoppable Mindset.
Now Imagine Learning From 42 Fat Loss Masters...
Tom Venuto, Holly Rigsby, Jon Benson, Dax Moy, Craig Ballantyne, Valerie Waters, Charles Staley, Mike Geary, Rob Poulos, Isabel De Los Rios, Jeff Anderson, Nick Nilsson, Leigh Peele, Joe Vitale, Rachel Cosgrove, Angie Newton, Ryan Lee, Jim Labadie, Rachel Rofe, Leigh Peele, Jesse Cannone, Kyle Battis, John Allen Mollenhauer, Nathan Hopkins, Adam Waters, Eric Taylor, Scott Colby, Kevin Gianni, Roxayn Danniels, Fran Harris, John Riccio, Nino Savona, John Bartlett, Rob Cooper, Shane James, Rob Kottenbrock, James Villepigue, Zach Even-Esh, Marna Goldstein, Jim Katsoulis, Scott York, and Clark Bartram
Unstoppable Fat Loss Basic Version
* 21 Interviews in Mp3 Format
* PDF transcripts of each interview
* The UFL Support Community
* Monthly Q and A call
Check this this program, I highly recommend, Diet and Exercise is the only way to lose weight. There is no fast way out. No Pain, No Gain as the saying goes.
So check out this weight loss program.
You can't go wrong.
Fat Loss Success Principles
Sunday August 17, 2008
In the last couple of years we have had bans on sodas in schools and a ban on trans fats in New York City. Last month the city council of Los Angeles decided to prevent new fast food restaurants from opening in one of the poorer neighborhoods, South Los Angeles.
City council members believe this will help keep the number of fast food restaurants from overtaking the neighborhood and allow residents to have more healthy restaurant options. Critics say it is unfair to dictate what people can or cannot eat and some believe it is wrong to assume that people who live in poorer neighborhoods may be intellectually incapable of making good decisions about food and health.
Personally, I support the bans on sodas in schools in the US and trans fats in New York City, but this one makes me a little uneasy. While it wouldn't break my heart to see fast food restaurants banned everywhere, the idea of only choosing specific neighborhoods worries me a bit.
Tell me what you think.
Poll:Do you support the fast food ban in South Los Angeles?
Shereen has been the About.com Guide to Nutrition since 2004.
Experience:
During her practice as a nutritionist and as a chiropractic physician for 16 years, Shereen saw how eating healthy foods (or not-so-healthy foods) impacted her patients' well-being every day. She decided that she wanted to reach a larger audience so she left practice to become a health and nutrition writer as well as the nutrition guide for About.com. Shereen is a member of the American Dietetic Association.
Education:
Shereen has a master's degree in human nutrition from the University of Bridgeport in Connecticut and she was previously certified as a Certified Nutrition Specialist. She also has a doctor of chiropractic degree from Northwestern College of Chiropractic in Bloomington, Minnesota.
From Shereen Jegtvig:
Thanks for stopping by About.com Nutrition. There is a lot of nutrition information available with just the click of your mouse. Allow me to keep you updated with the best information on foods, dietary supplements and other nutrition issues.
Great Post, Shereen, I agree whole heartly on the ban, Put some nutritious foods like Brown Rice, Wheat or Multi-Grain Pita with Hommus, 100% Whole Wheat Brain, Spring Water. Get People off the junk food and Maybe people wouldn't have to go to the doctor every five minutes. If You Want To Lose Weight Permanently You Need An Unstoppable Mindset.
Now Imagine Learning From 42 Fat Loss Masters...
Tom Venuto, Holly Rigsby, Jon Benson, Dax Moy, Craig Ballantyne, Valerie Waters, Charles Staley, Mike Geary, Rob Poulos, Isabel De Los Rios, Jeff Anderson, Nick Nilsson, Leigh Peele, Joe Vitale, Rachel Cosgrove, Angie Newton, Ryan Lee, Jim Labadie, Rachel Rofe, Leigh Peele, Jesse Cannone, Kyle Battis, John Allen Mollenhauer, Nathan Hopkins, Adam Waters, Eric Taylor, Scott Colby, Kevin Gianni, Roxayn Danniels, Fran Harris, John Riccio, Nino Savona, John Bartlett, Rob Cooper, Shane James, Rob Kottenbrock, James Villepigue, Zach Even-Esh, Marna Goldstein, Jim Katsoulis, Scott York, and Clark Bartram
Unstoppable Fat Loss Basic Version
* 21 Interviews in Mp3 Format
* PDF transcripts of each interview
* The UFL Support Community
* Monthly Q and A call
Check this this program, I highly recommend, Diet and Exercise is the only way to lose weight. There is no fast way out. No Pain, No Gain as the saying goes.
So check out this weight loss program.
You can't go wrong.
Fat Loss Success Principles
Dan Inosanto Introducing Larry Hartsell!
Dan Inosanto has passed away in 2007, Great Martial Artist and was a bodyguard for Mr. T. Dan Inosanto shows trapping techniques with a figure four lock. Enjoy the video.
Wednesday, August 20, 2008
Why is Bruce Lee still admired after 35 years?
Mikey likes Life Cereal, Cinnamon, Graham, Multi-Grain and many varieties. Just a personal greeting to a friend. What am I suppose to talking martial arts. Yes, okay I will.
Why is Bruce Lee still admired after 35 years? The same as the other hollywood icons are admired. Charisma. Bruce Lee has the charisma and Chuck Norris good marital artist but lacks the charm of bruce lee. Steven Seagul has gained to much weight and lacks the physical shape he once was. Bruce Lee developed the most sophicated form of fighting that is still be taught by his students: Dan Inosanto, Paul Vunak, Tim Tackett. Larry Hartsell just died last year I think, God Bless Him. Great Martial Artist. Gene Labell, Grandmaster of Grappling. If none of you know who is. He has taught just about everyone grappling, Bruce Lee, Chuck Norris, Bill Wallace, Benny Urquidez and many other. Benny The Jet wishes he could have fought bruce lee. Who would win. Leave a comment below. Take Care, Ray.
Why is Bruce Lee still admired after 35 years? The same as the other hollywood icons are admired. Charisma. Bruce Lee has the charisma and Chuck Norris good marital artist but lacks the charm of bruce lee. Steven Seagul has gained to much weight and lacks the physical shape he once was. Bruce Lee developed the most sophicated form of fighting that is still be taught by his students: Dan Inosanto, Paul Vunak, Tim Tackett. Larry Hartsell just died last year I think, God Bless Him. Great Martial Artist. Gene Labell, Grandmaster of Grappling. If none of you know who is. He has taught just about everyone grappling, Bruce Lee, Chuck Norris, Bill Wallace, Benny Urquidez and many other. Benny The Jet wishes he could have fought bruce lee. Who would win. Leave a comment below. Take Care, Ray.
Wednesday, August 13, 2008
Picnics, Barbecues and Food Safety By Shereen Jegtvig, About.com
Who doesn't enjoy a picnic or barbecue on a beautiful summer day surrounded by friends, family, delicious food, cold beverages and lots of bacteria?
Well, yuck, maybe not that bacteria part.
You may not have invited them to your party, but the bacteria may be there anyway. Every year, more than 76 million cases of foodborne illness occur just in the United States. The number of people suffering from "food poisoning" in the United States and other industrialized countries increases 30% every year.
Foodborne illness usually results in nausea, vomiting, diarrhea or fever caused by bacteria that are lurking on foods and dining surfaces. Symptoms can be fairly mild or quite severe, and they are more likely to affect babies, pregnant women and elderly people.
When food safety is ignored at a picnic or barbecue by leaving perishable food out in warm weather, the bacteria flourish and threaten to make everyone sick.
Keep unwanted microscopic bullies from crashing your outdoor party by following basic food safety practices. Make sure foods are kept cold or hot, and raw meats are separated from cooked or ready-to-serve foods. Everyone needs to wash their hands and use clean serving utensils.
You also need to pay attention to how long your dishes sit on the picnic table. Bacteria grow best between 40 and 140 degrees. Most of the food you serve at your picnic will only be safe on the table for two hours and, if the air temperature is over 90 degrees, food becomes unsafe after only one hour. Once leftovers have been on the table that long, don’t keep them -- throw them away.
Use the same basic steps of food safety and cleanliness with outdoor cooking and eating that you would follow in your kitchen to keep foodborne illnesses from spoiling a lovely summer day:
* Keep cold foods cold until they are served. If you are at home, you can use the refrigerator. But for a picnic in the park, bring coolers with plenty of ice or freezer packs. Use one cooler for ready-to-serve foods and beverages and another for any uncooked meat for the grill.
* Pasta salads and potato salads are picnic staples. Contrary to common thought, mayonnaise is not the culprit that causes spoilage. The bacteria prefer the eggs, potatoes or other ingredients. Make sure salad is kept cold until it is time to eat. Serve only the amount of salad that will be consumed within one hour, and keep the rest in the cooler. If you need more, make sure to use a clean serving dish and spoon; don’t reuse the ones that have been sitting on the table.
* Fresh fruits with thick coverings, such as watermelons and apples, will keep for several days at room temperature. Once they are cut, treat them like other perishable foods. If they are not eaten within one to two hours, discard them.
* Casseroles should be cooked to an internal temperature of 165 degrees and held at 140 degrees. Use insulated containers that will maintain that temperature, or keep foods warm in the oven or slow cooker.
* Hot fried chicken should be served and eaten within one or two hours after cooking or purchasing. Cold fried chicken needs to be kept below 40 degrees until it is served, just like other cold foods.
* Rare beef can be cooked to 140 degrees, however hamburgers should always be cooked to 165 degrees. Ground meat has more surface area than steaks or chops and should always be cooked to a higher temperature. Poultry should be cooked to an internal temperature of 160 degrees. Hot dogs and other pre-cooked meats should be grilled to 165 degrees. Bring a meat thermometer along to test as you cook.
* All raw meat and poultry should be thawed and kept cold until you are ready to grill. Meat can be partially cooked beforehand to decrease grilling time. However, it needs to be treated just like raw meat because bacteria will still be present until it is fully cooked. Don’t grill frozen meat or poultry as it is difficult to cook evenly and safely.
* Not all foods need special handling for a picnic or barbecue. Cookies, breads, rolls and crackers can safely be kept at any temperature -- just keep them covered for freshness. Condiments such as ketchup, mayonnaise and mustard are acidic, so they are really not a problem for a picnic. Keep jar covers on, or use squeeze bottles.
* Pack clean platters and utensils for serving grilled meats. Bring a separate box or plastic bag to hold dishes that have held raw meats until you bring them back home for cleaning. Better yet, use disposable trays and plastic containers to transport your raw meats, and throw them away after the barbecue.
* Bring spray cleaners, soap and water (or hand sanitizer), paper towels, cloths, and napkins. Wash tables or use fresh tablecloths. Clean the grill before cooking.
* If you need to use insecticides to kill mosquitoes, flies and other unfriendly pests, spray the picnic area before you bring the food, plates and utensils. Spray downwind from yourself, and let the spray settle before you unpack.
* Don’t let guests serve themselves with the forks and spoons that they have used for eating. Keep clean serving utensils for each dish.
* Have guests wash their hands or use hand sanitizers and wipes to reduce the spread of bacteria from person to person. This is very important if you are serving foods that are easy to grab by hand.
Sources:
"Barbecue and food safety." United States Department of Agriculture. Updated July 2, 2007.
"Food safety and foodborne illness.World Health Organization." Updated July 2, 2007.
Graves LM, Hunter SB, Ong AR, Schoonmaker-Bopp D, Hise K, Kornstein L, DeWitt WE, Hayes PS, Dunne E, Mead P, Swaminathan B. "Microbiological aspects of the investigation that traced the 1998 outbreak of listeriosis in the United States to contaminated hot dogs and establishment of molecular subtyping-based surveillance for Listeria monocytogenes in the PulseNet network." J Clin Microbiol. 2005 May;43(5):2350-5.
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About the author:
Shereen has been the About.com Guide to Nutrition since 2004.
Experience:
During her practice as a nutritionist and as a chiropractic physician for 16 years, Shereen saw how eating healthy foods (or not-so-healthy foods) impacted her patients' well-being every day. She decided that she wanted to reach a larger audience so she left practice to become a health and nutrition writer as well as the nutrition guide for About.com. Shereen is a member of the American Dietetic Association.
Education:
Shereen has a master's degree in human nutrition from the University of Bridgeport in Connecticut and she was certified as a Certified Nutrition Specialist. She also has a doctor of chiropractic degree from Northwestern College of Chiropractic in Bloomington, Minnesota.
From Shereen Jegtvig:
Thanks for stopping by About.com Nutrition. There is a lot of nutrition information available with just the click of your mouse. Allow me to keep you updated with the best information on foods, dietary supplements and other nutrition issues.
Great article with Shereen Jegtvig. Yes, as she says the cold foods should stay cold and make sure the hot foods stay hot. Keep all utensils clean and I would keep plenty of ice on hand. Always good to carry a thermometer on hand to make sure the beef is cooked at 140 degrees and the hamburgers are kept at 165 degrees. I never thought about this quote". Contrary to common thought, mayonnaise is not the culprit that causes spoilage. The bacteria prefer the eggs, potatoes or other ingredients." I always thought mayonnaise would go bad because of the dairy in it. Do you agree with this statement or not. I would like to know your opinion on this subject, So don't forget to leave a comment below. Thanks. Until next time, Ray signing out
By Ray Gollis
P.S. I recommend you check out this ebook titled: "Cravings Secrets" in PDF format.
Here are a glimpse of what you see in the book:
Discover How To Beat The 14 Different Cravings In This eBook:
Here are some chapters in the book
1. What causes the cravings?
2. Is Low Blood Sugar one cause?
3. Hormones
4. Allergies
5. Emotional Triggers
are just some causes.
To pick up this great book, click on the link below:
Cravings Secrets
Well, yuck, maybe not that bacteria part.
You may not have invited them to your party, but the bacteria may be there anyway. Every year, more than 76 million cases of foodborne illness occur just in the United States. The number of people suffering from "food poisoning" in the United States and other industrialized countries increases 30% every year.
Foodborne illness usually results in nausea, vomiting, diarrhea or fever caused by bacteria that are lurking on foods and dining surfaces. Symptoms can be fairly mild or quite severe, and they are more likely to affect babies, pregnant women and elderly people.
When food safety is ignored at a picnic or barbecue by leaving perishable food out in warm weather, the bacteria flourish and threaten to make everyone sick.
Keep unwanted microscopic bullies from crashing your outdoor party by following basic food safety practices. Make sure foods are kept cold or hot, and raw meats are separated from cooked or ready-to-serve foods. Everyone needs to wash their hands and use clean serving utensils.
You also need to pay attention to how long your dishes sit on the picnic table. Bacteria grow best between 40 and 140 degrees. Most of the food you serve at your picnic will only be safe on the table for two hours and, if the air temperature is over 90 degrees, food becomes unsafe after only one hour. Once leftovers have been on the table that long, don’t keep them -- throw them away.
Use the same basic steps of food safety and cleanliness with outdoor cooking and eating that you would follow in your kitchen to keep foodborne illnesses from spoiling a lovely summer day:
* Keep cold foods cold until they are served. If you are at home, you can use the refrigerator. But for a picnic in the park, bring coolers with plenty of ice or freezer packs. Use one cooler for ready-to-serve foods and beverages and another for any uncooked meat for the grill.
* Pasta salads and potato salads are picnic staples. Contrary to common thought, mayonnaise is not the culprit that causes spoilage. The bacteria prefer the eggs, potatoes or other ingredients. Make sure salad is kept cold until it is time to eat. Serve only the amount of salad that will be consumed within one hour, and keep the rest in the cooler. If you need more, make sure to use a clean serving dish and spoon; don’t reuse the ones that have been sitting on the table.
* Fresh fruits with thick coverings, such as watermelons and apples, will keep for several days at room temperature. Once they are cut, treat them like other perishable foods. If they are not eaten within one to two hours, discard them.
* Casseroles should be cooked to an internal temperature of 165 degrees and held at 140 degrees. Use insulated containers that will maintain that temperature, or keep foods warm in the oven or slow cooker.
* Hot fried chicken should be served and eaten within one or two hours after cooking or purchasing. Cold fried chicken needs to be kept below 40 degrees until it is served, just like other cold foods.
* Rare beef can be cooked to 140 degrees, however hamburgers should always be cooked to 165 degrees. Ground meat has more surface area than steaks or chops and should always be cooked to a higher temperature. Poultry should be cooked to an internal temperature of 160 degrees. Hot dogs and other pre-cooked meats should be grilled to 165 degrees. Bring a meat thermometer along to test as you cook.
* All raw meat and poultry should be thawed and kept cold until you are ready to grill. Meat can be partially cooked beforehand to decrease grilling time. However, it needs to be treated just like raw meat because bacteria will still be present until it is fully cooked. Don’t grill frozen meat or poultry as it is difficult to cook evenly and safely.
* Not all foods need special handling for a picnic or barbecue. Cookies, breads, rolls and crackers can safely be kept at any temperature -- just keep them covered for freshness. Condiments such as ketchup, mayonnaise and mustard are acidic, so they are really not a problem for a picnic. Keep jar covers on, or use squeeze bottles.
* Pack clean platters and utensils for serving grilled meats. Bring a separate box or plastic bag to hold dishes that have held raw meats until you bring them back home for cleaning. Better yet, use disposable trays and plastic containers to transport your raw meats, and throw them away after the barbecue.
* Bring spray cleaners, soap and water (or hand sanitizer), paper towels, cloths, and napkins. Wash tables or use fresh tablecloths. Clean the grill before cooking.
* If you need to use insecticides to kill mosquitoes, flies and other unfriendly pests, spray the picnic area before you bring the food, plates and utensils. Spray downwind from yourself, and let the spray settle before you unpack.
* Don’t let guests serve themselves with the forks and spoons that they have used for eating. Keep clean serving utensils for each dish.
* Have guests wash their hands or use hand sanitizers and wipes to reduce the spread of bacteria from person to person. This is very important if you are serving foods that are easy to grab by hand.
Sources:
"Barbecue and food safety." United States Department of Agriculture. Updated July 2, 2007.
"Food safety and foodborne illness.World Health Organization." Updated July 2, 2007.
Graves LM, Hunter SB, Ong AR, Schoonmaker-Bopp D, Hise K, Kornstein L, DeWitt WE, Hayes PS, Dunne E, Mead P, Swaminathan B. "Microbiological aspects of the investigation that traced the 1998 outbreak of listeriosis in the United States to contaminated hot dogs and establishment of molecular subtyping-based surveillance for Listeria monocytogenes in the PulseNet network." J Clin Microbiol. 2005 May;43(5):2350-5.
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About the author:
Shereen has been the About.com Guide to Nutrition since 2004.
Experience:
During her practice as a nutritionist and as a chiropractic physician for 16 years, Shereen saw how eating healthy foods (or not-so-healthy foods) impacted her patients' well-being every day. She decided that she wanted to reach a larger audience so she left practice to become a health and nutrition writer as well as the nutrition guide for About.com. Shereen is a member of the American Dietetic Association.
Education:
Shereen has a master's degree in human nutrition from the University of Bridgeport in Connecticut and she was certified as a Certified Nutrition Specialist. She also has a doctor of chiropractic degree from Northwestern College of Chiropractic in Bloomington, Minnesota.
From Shereen Jegtvig:
Thanks for stopping by About.com Nutrition. There is a lot of nutrition information available with just the click of your mouse. Allow me to keep you updated with the best information on foods, dietary supplements and other nutrition issues.
Great article with Shereen Jegtvig. Yes, as she says the cold foods should stay cold and make sure the hot foods stay hot. Keep all utensils clean and I would keep plenty of ice on hand. Always good to carry a thermometer on hand to make sure the beef is cooked at 140 degrees and the hamburgers are kept at 165 degrees. I never thought about this quote". Contrary to common thought, mayonnaise is not the culprit that causes spoilage. The bacteria prefer the eggs, potatoes or other ingredients." I always thought mayonnaise would go bad because of the dairy in it. Do you agree with this statement or not. I would like to know your opinion on this subject, So don't forget to leave a comment below. Thanks. Until next time, Ray signing out
By Ray Gollis
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