It’s the worst thing I’ve ever been through,” Robin Shaffer recalled. “I had no energy. You’d try to keep something in you and it just comes out.”
When Shaffer ate an enchilada, bean burrito, and chile relleno combo meal at a Mexican restaurant in Bemidji, Minnesota, she had no idea that raw eggs tainted with Salmonella bacteria had contaminated her food in the kitchen. That food poisoning from eggs would knock Shaffer off her feet for three weeks. “My life was literally the toilet,” she told a local TV station.
Shaffer and six other diners at the restaurant were among the first of what would become more than 1,600 documented victims of the largest outbreak of Salmonella enteritidis food poisoning from eggs since the government began compiling statistics in 1973. Read More
“Fifty million Americans experience intestinal discomfort after consuming milk, cheese, or ice cream,” claims Robert Cohen, who runs the anti-dairy website called notmilk.com. “Symptoms include stomach pain, gas, and diarrhea.”
That Read More
Canned soups are loaded with salt. Why is there so much salt in soup? It’s a lot cheaper than the flavorful vegetables, chicken, herbs, and spices that you would use at home.
Plus, when commercial soups are cooked at a high temperature for a long enough time to kill potentially harmful bacteria, some of the natural flavors evaporate. Salt is a cheap, convenient way to make up for the loss.
It’s not just soup. All canned foods are cooked to within an inch of their lives at the packing plant. It’s not because companies don’t know how to regulate their ovens. Read More
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