Friday, June 10. 2011
While most people think of making diet changes to slim down, some menu alterations are the result of hazards posed by certain foods. The Centers for Disease Control and Prevention (CDC) recently reported that instances of salmonella poisoning have risen in the past 10 years, and that overall, one in six people gets a food related illness each year.
With E. coli wreaking havoc overseas, some healthcare professionals are warning consumers to be cautious of what foods they eat and how they are prepared so that they might avoid racking up charges on their health insurance. The Center for Science and the Public interest warns that eggs, tuna and leafy greens are most often associated with food borne illness.
Eggs are carriers for salmonella, and when not cooked through they can cause a person to become sick; and leafy greens like lettuce, spinach, endive and escarole can contain contaminants like E. coli, norovirus and salmonella, according to Yahoo Health.
In addition to mercury, tuna may also have a naturally occurring toxin called scombrotoxin that can cause a multiple symptoms when consumed. Because the toxin cannot be removed by any means once it has developed, it is important that people not eat fish if it tastes peppery, bitter or metallic, according to the source.
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