Wednesday, June 09, 2010

Fake Wasabi Hazardous!

Fake Wasabi-90% composed of chemicals which may endanger your health.
Reporting from Research Center/Taipei, Taiwan
The wasabi we find these days are found to contain many unknown ingredients.
Due to the low supply and high cost of the real wasabi, even wasabi found in
5-star hotels are found to be questionable.
The fake wasabi contains high levels of metals. Though they are within safe
levels of consumption, doctors have advised against consuming too much of
them.
As we were passing through a fish market, we came upon a very strong scent.
We found a lady preparing the wasabi mixture for the raw fish. She told us
that she uses "special wasabi powder" which costs only $50/bag and they can
make up to several hundred bags of wasabi paste. We even found many
restaurants using this special wasabi powder to make the wasabi paste. Why
is the scent so strong and what does it really contain? We continued our
investigations. The conclusion we came to was the fact that there were
special ingredients placed in these "special wasabi powder" even though the
label simply indicates "wasabi and permitted flavoring and coloring."
Experts indicate that the type of wasabi found in Taiwancannot be
freeze-dried and made into powder, so it's very likely that these "special
wasabi powder" have been made artificially.
A chinese chemist Wu Jia Cheng says "the label only says what its basic
ingredients are but will not say what it artificially contains." Our
investigative reporters took the "special wasabi powder" to the lab for
testings. Lab results show the powder contains copper, lead and chromium.
So how are we going to differentiate the real from the fake wasabi? A little
iodine tincture will do the trick.
We found a biochemist who says that "After mixing the wasabi powder to make
the paste, simply place a drop of iodine tincture onto the paste and wait
1-2 mins. If you see the brown iodine tincture changing its color into a
dark blue color, it indicates the presence of starch within the paste. And
within this mixture is the addition of the ingredient "propenyl mustard oil"
to make the fake wasabi."
Fake wasabi gives a bright green appearance and a very strong pungent smell
that will dissipate within 1/2 hr. Real wasabi is of a much lighter green.
A toxicologist warned that long term consumption of this fake wasabi can
lead to liver and kidney damages. We should avoid at all cost to protect
our health.

Persimmon- six must see reminders

1. Persimmons Cannot Be Eaten On An Empty Stomach.

Contains more tannin and pectin, in an empty stomach under the effect of gastric acid, lumps of various sizes will formed, if these lumps can not reach the pyloric intestine, it will remain in the stomach to form gastric persimmon stone. The stone originally is as small as apricots and persimmon seeds, but will tend to get larger. If not naturally expelled from the stomach, it will cause diospyrobezoar the digestive tract obstruction, resulting in upper abdominal pain, vomiting, and even vomiting blood and other symptoms. During surgery, persimmon stone as big as a fist was found in the stomach. If there's food in the stomach then the persimmon stone formation in the stomach can be avoided .


2. Persimmon Skin Should Not Be Eaten

Some people feel that eating persimmon fruit together with the skin taste betten than just eating the flesh by itself. Scientifically this is not advisable because the vast majority of persimmon tannin in concentrated in the skin. If eaten toe gether with its skin the formation of gastric persimmon stone is easier, especially when the astringent process is incomplete, as its skin contains more tannic acid.


3... Do not eat pesimmon together with high-protein crabs, fish, shrimp and other foods

In Chinese medicine, crab and persimmon are considered "cold foods", therefore they cannot be eaten together. From the perspective of mod ern medicine, crab, fish and shrimp contains high level of protein and thus under the effect of the tannic acid, it is easy to solidify into blocks, namely, stomach persimmon stone.


4. Diabetics Should Not Eat Pesimmon

Persimmon has 10.8% sugars content, and most are simple pairs of sugar and simple sugars (sucrose, fructose, glucose is such), which can easily be absorbed by our body after eating which may result in hyperglycemia. For diabetic people, especially those with poor glycemic control, it is even more harmful.

5. Enough is enough

The tannic acid in persimmon together with dietary calcium, zinc, magnesium, iron and other minerals form compounds that cannot be absorbed by the body so that these nutrients can not be used and therefore eating persimmons can easily lead to a lack of these minerals. And because there is more sugar in persimmon, eating the same amount of pesimmon compared to apples or pears will make one fill full faster hence will affect one's appetite, and reduce the intake of meals. Generally, with an empty stomach, it is advisable that not more than 200 grams of persimmon should be taken.

6. Mouthwash after eating

Persimmon has is high in sugar and contains pectin. After eating persimmon there will be some of the fruits remaining in the mouth, especially in between the teeth. With the acidic properties of the high t annic acid it is easy to cause tooth decay, the formation of dental caries. Therefore after eating persimmons it is advisable to drink some water or to rinse our mouths.

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Left Over Onion is Poisonous

A bit of information for your consumption. ..
Don't keep sliced onions for another day...

LEFT OVER ONION IS POISONOUS

I have used an onion which has been left in the fridge, and sometimes I don't use a whole one at one time, so save the other half for later. Now with this info, I have changed my mind....will buy smaller onions in the future.

I had the wonderful privilege of touring Mullins Food Products, Makers of mayonnaise. Mullins is huge, and is owned by 11 brothers and sisters in the Mullins family. My friend, Jeanne, is the CEO.

Questions about food poisoning came up, and I wanted to share what I learned from a chemist.

The guy who gave us our tour is named Ed. He's one of the brothers. Ed is a chemistry expert and is involved in developing most of the sauce formula. He's even developed sauce formula for McDonald's.

Keep in mind that Ed is a food chemistrywhiz. During the tour, someone asked if we really needed to worry about mayonnaise. People are always worried that mayonnaise will spoil. Ed's answer will surprise you. Ed said that all commercially- made Mayo is completely safe.

"It doesn't even have to be refrigerated. No harm in refrigerating it, but it's not really necessary.."
He explained that the pH in mayonnaise is set at a point that bacteria could not survive in that environment. He then talked about the quaint essential picnic, with the bowl of potato salad sitting on the table and how everyone blames the mayonnaise when someone gets sick.

Ed says that when food poisoning is reported, the first thing the officials look for is when the 'victim' last ate ONIONS and where those onions came from (in the potato salad?). Ed says it's not the mayonnaise (as long as it's not homemade Mayo) that spoils in the outdoors. It's probably the onions, and if not the onions, it's the POTATOES.

He explained, onions are a huge magnet for bacteria, especially uncooked onions. You should never plan to keep a portion of a sliced onion. He says it's not even safe if you put it in a zip-lock bag and put it in your refrigerator.

It's already contaminated enough just by being cut open and out for a bit, that it can be a danger to you (and doubly watch out for those onions you put in your hotdogs at the baseball park!)

Ed says if you take the leftover onion and cook it like crazy
you'll probably be okay, but if you slice that leftover onion and put on your sandwich, you're asking for trouble. Both the onions and the moist potato in a potato salad, will attract and grow bacteria faster than any commercial mayonnaise will even begin to break down.

So, how's that for news? Take it for what you will. I (the author) am going to be very careful about my onions from now on.
For some reason, I see a lot of credibility coming from a chemist and a company that produces millions of pounds of mayonnaise every year..'

Also, dogs should never eat onions. Their stomachs cannot metabolize onions .Please remember it is dangerous to cut onions and try to use it to cook the next day, it becomes highly poisonous for even a single night and creates Toxic bacteria which may cause Adverse Stomach infectionsbecause of excess Bile secretions and even Food poisoning.