#Cutaneous microbiota

[juniperpublishersjojdc]

Dead or Alive? A New Dilemma of Probiotic Skin Care for Healthier Skin

Abstract

Our microbiota, a collection of micro-organisms is a living ecosystem inside (gut) and outside (skin) of our body. As a part of the inner and outer barrier of the body, it plays an important role in maintaining health. One attractive approach to enhance health and combat certain gut and skin inflammatory diseases is to modulate our microbiome using probiotics (live bacteria). Probiotics benefits on gut health is widely accepted, but we just started to understand health benefits of their use in skin care formulations. The formats already adopted in topical applications are live bacteria (probiotic) and dead bacteria, either inactivated or homogenized or ferments (postbiotics, or also called lysates or ferments). It is still a dilemma which format is the most suitable for skin care inventions but considering challenges in formulation design, development, manufacturing, and life cycle management of live bacteria in topical formulation, the focus is now shifted more toward postbiotic research to obtain similar claims as their alive counter partners. But still, the question remains, what are these additional benefits of having live bacteria in skin health care and if this is something worth the extra effort? Our first comparative study on both dead and live L. reuteri DSM 17938 indicated that probiotic in both formats could be used in management of skin inflammation related to photoaging and skin barrier claims like dry/sensitive skin. Additionally, the live format could be suitable for the management of pathogenic bacterial overgrowth such as in acne/sensitive skin conditions.

Keywords: Skin Microbiome Probiotics Postbiotic Ferment UV Inflammation Skin Barrie Lysate Health Aging Bacteria

Abbrevations: S.A: Staphylococcus Aureus; C.A: Cutibacterium Acnes; L Reuteri: Lactobacillus Reuteri; UV: Ultraviolet; UVB: Ultraviolet B

Introduction

Our microbiota, a collection of micro-organisms such as bacteria, viruses and fungi are a living ecosystem inside (gut) and outside (skin) of our body. As a part of the inner and outer barrier of the body, it plays an important role in maintaining health [1,2]. Microbiota impact in gut health and disease is widely accepted, but we are just starting to understand the role of cutaneous microbiota and its influence on skin health and aging. Clearly, there is a strong tête-à-tête between our gut and the skin, where healthy gut contributes to beautiful skin appearance too [3]. A recent study showed interesting inverse relation, where skin exposure to external stressor, such as Narrow Band Ultraviolet B (NB-UVB) light impacted the human intestinal microbiome [4]. This novel study opens a new vision between two barrier organ bidirectional interactions. How does the microbiota influence our skin health? As an outermost layer of the skin barrier, our microbiota is involved in regulating host inflammation, skin barrier, wound healing and premature skin aging process [5-8]. There are many skin concerns associated with dysbiotic (imbalanced) microbiota such as psoriasis, rosacea, atopic dermatitis, acne [9,7]. Thus, keeping the microbiota diverse and in a good balance is crucial for maintaining healthy skin. One attractive approach to enhance health and combat certain gut and skin inflammatory diseases is the use of probiotics [10], defined as “live microorganisms that, when administered in adequate amounts, confer a health benefit on the host” [11].

Probiotics, when taken orally, can transiently colonize the human gut mucosa, influence the intestinal microbiota and exert their effects not only in the gut [12], but also impact on overall skin health [13]. Based on recent in vivo studies, oral probiotics could be considered for the management of acne, rosacea, and as a protection against photodamage/premature skin aging [10, 14,15]. Due to these effects, it was reasonable to consider that the same/similar probiotics could also benefit skin when administered topically. The formats already adopted in topical applications are live bacteria (probiotic) and dead bacteria either inactivated or homogenized or ferments of probiotics (postbiotic, or also called lysates or ferments). It is still a dilemma which format is the mostsuitable for skin care inventions, but considering challenges in formulation design, development, manufacturing, and life cycle management of live bacteria in topical formulation, the focus is now shifted more toward postbiotic research to obtain similar claims as their live counter partners. To date, many skincare brands have started to incorporate lysates and ferments in their formulations with skin health claims such as strengthening skin barrier, boosting skin´s natural defense, support healthy microbiome growth, photo/ pollution protection, soothe the skin and etc. But still, the question remains, what are these additional benefits of having live bacteria in skin care and if this is something worth extra effort? To tackle the dilemma, we have performed the first comparative study of dead and live bacterias´ of L. reuteri DSM 17938 using skin equivalent ex vivo models [16]. This specific strain of L. reuteri is widely studied for gut health improvement [17-19], but there are limited studies in topical applications for cutaneous health. Interestingly, our results showed that live both forms of L. reuteri, dead and live, possessed anti-inflammatory effects toward UV induced inflammatory cytokines (IL-6 and IL-8) at protein level and a positive impact on skin barrier. Additionally, and differently from lysate, live L. reuteri had an inhibitory action against pathogenic skin bacteria such as Staphylococcus aureus (S.A) and Cutibacterium acnes (C.A) [16]. In conclusion, both dead and live formats of L. reuteri DSM 17938 could be used in management of skin inflammation related to photoaging and skin barrier claims like dry/sensitive skin. Additionally, the live format or probiotic ferments could be suitable for the management of pathogenic bacterial overgrowth such as in acne/sensitive skin conditions due to the anti-microbial activity of such formats [16].

Conclusion

Based on consumer’s growing interest in having natural, probiotic derived active ingredients in skin care formulation, we performed the first comparative study on a dead and alive bacterial strain of L. reuteri DSM 17938 and propose the use of dead (lysate, postbiotics) bacteria of L. reuteri in topical applications when UVB protection and skin barrier improvements are desired. However, live bacteria, probiotics, exert additional anti-microbial effect toward pathogenic/opportunistic bacterias´ on the skin, compared to postbiotics. Our findings open for more exploration to consider probiotics for enhanced skin health to mitigate or treat diverse skin inflammatory conditions and/or dysbiosis.

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[biomedres]

Journals on Medical Casereports - BJSTR Journal

Is Oscillospora Spp in the Nasopharyngeal Mucosa Associated with Atopic Dermatitis in Children? by  Laura Berbegal in  Biomedical Journal of Scientific & Technical Research https://biomedres.us/fulltexts/BJSTR.MS.ID.002014.php?ts=1612498665#/ The arise of next generation sequencing (NGS) has improved the knowledge about the cutaneous and nasal microbiota in the development of atopic dermatitis (AD). Recently, it has been demonstrated that the microbiota plays a key role in this pathology. For our study we compared the nasal microbiome in children with AD versus healthy controls. Many different bacteria were found in this ecosystem; Staphylococcus aureus would appear to play a lesser role than suggested in studies based on nasopharyngeal cultures. However, the genus Oscillospira was more common in the children with AD and was also associated with lower body mass index. Further research is needed to understand the clinical importance of these findings in improving disease management. Until a few years ago, little was known about the relationship between the skin microbiota, skin health and immune response, as research in this area had only focused on the microorganisms classically known to be pathogens [1]. The recent development of molecular microbiology techniques, especially next generation sequencing (NGS), has revolutionized this area [2], and more and more studies are shedding light on the interactions between the host and the microbiota, and their relationship with atopic dermatitis (AD) [3-5]. For more articles on Journals on Medical Casereports please click here bjstr Follow on Twitter : https://twitter.com/Biomedres01 Follow on Blogger : https://biomedres01.blogspot.com/ Like Our Pins On : https://www.pinterest.com/biomedres/

[siva3155]

300+ TOP MICROORGANISMS & DISEASE Objective Questions and Answers

MICROORGANISMS & DISEASE Multiple Choice Questions :-

1. Which of the following characteristic of the Rotavirus was important for the construction of the Rotashield vaccine? A. The possession of a segmented RNA genome B. A limited number of capsule types C. The ability of monkey Rotavirus strains to cause serious illness (diarrhea) in human beings D. The ability of the Rotavirus to be transmitted faster Answer: A 2. Plastic implants can pose a serious nosocomial infection problem because A. phagocytes have trouble moving on the plastic surface B. phagocytes have trouble engulfing bacteria embedded in a biofilm C. infected implants usually have to be surgically removed D. all of the above Answer: D 3. A major difference between EHEC and EPEC is A. EHEC secretes a Shiga-like toxin and EPEC does not B. EHEC possesses a type III secretion system and EPEC does not C. EPEC rearranges host cell actin and EHEC does not D. EPEC passes through the placenta to infect the fetus and EHEC does not Answer: A 4. The nature of the poliovirus gives for oral vaccination (satin vaccine) as part of the eradication programme is A. heat killed virus B. live attenuated strains of all three immunological types C. small dosage of wild-type live viruses D. formalin-inactivated viruses Answer: B 5. Which of the following is true regarding anthrax? A. Anthrax is caused by a virus B. Anthrax is highly contagious C. Inhalation anthrax and cutaneous anthrax are caused by separate strains ofBacillus anthracis D. Inhalation Anthrax requires infection with a large number of spores Answer: D 6. The toxins produced by bacteria A. kill viruses B. encourage bacterial reproduction C. interfere with physiological processes in the body D. all of the above Answer: C 7. Pseudomembraneous colitis is A. precipitated by the use of certain antibiotics B. caused by a gram-positive bacterium C. caused by a spore-forming bacterium D. all of the above Answer: D 8. Both Mycobacterium tuberculosis and Streptococcus pneumoniae A. are acquired by inhalation B. have cell walls that contain a high content of mycolic acids C. have polysaccharide capsules D. stay in the lung and rarely, if ever, enter the bloodstream Answer: A 9. Cholera toxin is an A-B type toxin in which the B portions bind to a receptor on a host cell and the A portion enters the cell to cause A. ADP ribosylation of adenylate cyclase that stops production of cAMP B. ADP ribosylation of a G protein that locks it into an active form that stimulates adenylate cyclase to make cAMP C. cleavage of rRNA that results in disruption of ribosome function D. ADP ribosylation of guanylate cyclase that stimulates production of cGMP Answer: B 10. Mucus helps in protecting against pathogens by A. lowering the pH B. facilitating the growth of normal flora C. blocking access and attachment of pathogens to mucosal surfaces D. sequestering Iron Answer: C

MICROORGANISMS & DISEASE MCQs 11. Type III secretion systems are used to inject "effector" proteins directly into a host cell.Salmonella uses a type III secretion system to help the pathogen to A. survive the acid pH of the stomach B. secrete LT (heat labile toxin) and ST (heat stable toxin) into the lumen of the intestine C. survive within macrophages D. activate T cells to proliferate and secrete cytokines Answer: C 12. Which of these cytokines is also known under the name cachectin? A. Interferon gamma B. Interleukin 2 C. Tumor necrosis factor (TNF) D. None of the above Answer: C 13. Which is not a major defense mechanism in the stomach? A. Proteolytic enzymes B. Low pH C. Dense normal flora D. All of these Answer: C 14. The agent responsible for causing mad cow disease is thought to be a A. fungus B. protozoan C. prion D. virus Answer: C 15. The "A" subunit of diphtheria toxin A. binds host cell receptors found on heart cells B. cause ADP ribosylation of a factor involved in protein synthesis C. forms cAMP that leads to fluid accumulation D. lysis macrophages with the release of cytokines Answer: B MICROORGANISMS and DISEASE Objective type Questions with Answers 16. Coxsackie virus B3, a subgroup of enteroviruses, commonly causes A. acute hemorrhagic conjunctivitis B. muscular dystrophy C. myocarditis D. gastroenteritis Answer: C 17. Prontosil is A. an effective antibacterial when used in animals B. an effective antibacterial when used in in-vitro cultures C. an effective antibacterial both in animals as well as in in-vitro cultures D. not used as an antibacterial agent Answer: C 18. All infections do not cause fever and all fevers are not due to infections which of the following is an example of non-infections cause of fever? A. Typhoid B. Chicken pox C. Rheumatic disease D. Malaria Answer: C 19. Immunization with which of the following toxoid induces high titer serum antibody, but does not protect from the corresponding disease? A. Tetanus B. Botulism C. Diphtheria D. Shigellosis Answer: B 20. Which of the following statements is not true regarding Mycobacterium tuberculosisand/or the disease it causes? A. The pathogen contains mycolic acid in its cell wall B. The pathogen can live inside macrophages C. Antibodies to the pathogen are protective D. None of these Answer: C 21. What is common in catheters and ventilators? A. They bypass important defenses of the body B. Bacteria responsible for associated infections are usually susceptible to antibiotics C. They predispose patients to viral rather than bacterial infections D. They are used primarily in neonatal intensive care units Answer: A 22. An important host defense of human beings is a dense resident microbiota associated with A. lungs B. bladder C. uterus D. vagina Answer: D 23. Lactoferrin helps to protect against pathogens by A. sequestering Iron B. blocking sebum production C. lowering the pH D. facilitating the growth of normal flora Answer: A 24. The influenza vaccine is administered each year because A. mutations in the viral hemagglutinin may allow the virus to evade the immune response elicited by previous vaccines B. it is a polysaccharide vaccine that does not confer long-term protection C. the vaccine is sufficiently toxic to make it necessary to administer only a small amount at any one time D. none of the above Answer: A 25. Which of the following disease is caused by DNA viruses? A. Poliomyelitis B. Yellow fever C. Measles D. Small pox Answer: D 26. Which of the following is common in the disease caused by Coryne-bacterium diphtheriaeand Bacillus anthracis? A. Both organisms are gram-positive spore formers B. Diphtheria toxin and edema toxin are ADP ribosylating toxins C. The most serious disease symptoms are the direct result of toxin action D. Both organisms cause skin and respiratory tract infections Answer: C 27. Fatalities following influenza infection are usually due to the A. dehydration B. bacterial superinfection C. damage to the heart muscle D. formation of granulomas in the lung Answer: B 28. Which of the following disease is not caused by microbial protein toxin? A. Botulism B. Diphtheria C. Shigella dysentery D. Tuberculosis Answer: D 29. In the human disease cholera, what is it that actually ends up killing the victim? A. Faulty carrier proteins B. Dehydration and loss of nutrients C. Too little water in the food stream D. the toxin produced by the bacterium Answer: B 30. Each of the 3 virulence factors of Bacillus anthracis i.e. the capsule, edema toxin and lethal toxin can affect the activity of A. B cells B. macrophages C. ciliated epithelial cells D. M cells Answer: B MICROORGANISMS and DISEASE Questions and Answers pdf Download Read the full article

[healthtimetaylor]

This reviews the role that the gut-brain-skin axis plays in the immunobiology of acne.

PMID:  J Clin Med. 2019 Jul 7 ;8(7). Epub 2019 Jul 7. PMID: 31284694 Abstract Title:  Potential Role of the Microbiome in Acne: A Comprehensive Review. Abstract:  Acne is a highly prevalent inflammatory skin condition involving sebaceous sties. Although it clearly develops from an interplay of multiple factors, the exact cause of acne remains elusive. It is increasingly believed that the interaction between skin microbes and host immunity plays an important role in this disease, with perturbed microbial composition and activity found in acne patients. Cutibacterium acnes (C. acnes; formerly called Propionibacterium acnes) is commonly found in sebum-rich areas and its over-proliferation has long been thought to contribute to the disease. However, information provided by advanced metagenomic sequencing has indicated that the cutaneous microbiota in acne patients and acne-free individuals differ at the virulent-specific lineage level. Acne also has close connections with the gastrointestinal tract, and many argue that the gut microbiota could be involved in the pathogenic process of acne. The emotions of stress (e.g., depression and anxiety), for instance, have been hypothesized to aggravate acne by altering the gut microbiota and increasing intestinal permeability, potentially contributing to skin inflammation. Over the years, an expanding body of research has highlighted the presence of a gut-brain-skin axis that connects gut microbes, oral probiotics, and diet, currently an area of intense scrutiny, to acne severity. This review concentrates on the skin and gut microbes in acne, the role that the gut-brain-skin axis plays in the immunobiology of acne, and newly emerging microbiome-based therapies that can be applied to treat acne.

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[shtpat]

นิทรรศการศิลปะที่ชวนตั้งคำถามถึงความยั่งยืนและปัญหาสิ่งแวดล้อม

สัตว์สตัฟฟ์ เซรามิก รวมไปถึงงานศิลปะหลากหลายชิ้นในนิทรรศการนี้ ดูคล้ายภาพที่เราเห็นจนชินตาจากภาพข่าวปัญหาสิ่งแวดล้อมที่ส่งผลกระทบต่อระบบนิเวศและสัตว์โลก ไม่ว่าจะเป็นเต่าคาบหลอด นกติดอยู่ในขวดพลาสติก หรืออื่นๆ แต่งานศิลปะในนิทรรศการครั้งนี้ไม่ได้เป็นแค่การทำซ้ำจากภาพเหล่านั้น มันยังพาเราตั้งคำถามและวิพากษ์วิจารณ์ไปไกลจนถึงเรื่องความยั่งยืนทั้งการอนุรักษ์และการ���ก้ปัญหาด้านสิ่งแวดล้อม ผ่านศิลปินทั้งไทยและเทศที่มาร่วมกันภายใต้โครงการศิลปินในพำนักของหอศิลป์ศุภโชค Subhashok The Arts Centre ที่สนับสนุนให้ศิลปินทั้งไทยและต่างประเทศได้ร่วมสังเกตการณ์ชุมชน สังคม และวิพากษ์ปัญหาต่างๆ ที่ซ้อนทับอยู่ในสังคมไทย

นิทรรศการ Shift Path: 2.5 PM ประกอบไปด้วยผลงานของศิลปิน Naomi Maury, Damien Fragnon, เรืองศักดิ์ อนุวัตรวิมล และปฏิพัทธ์ ชัยวิเทศ คิวเรทโดย Tristan Deschamps และ ชล เจนประภาพันธ์ ที่มาร่วมด้วยช่วยกันนำเอาความสนใจทางด้านปัญหาสิ่งแวดล้อมให้ตกผลึกอยู่ในรูปแบบของศิลปะ

Damien Fragnon นำเสนอผลงาน sunstones on the crystal storm กับการทดลองสร้างวัสดุเลียนแบบก้อนหินธรรมชาติ แม้จะไม่สามารถกลายเป็นก้อนหินจริงๆ ได้ แต่การสร้างสรรค์ของเขาคือการเรียนรู้และตระหนักต่อการใช้ทรัพยากรของมนุษย์

Naomi Maury กับงานประติมากรรมชุด Scaffolding for the altar of cutaneous microbiota การผสมผสานระหว่างโครงสร้างกึ่งจริงกึ่งฝัน รูปร่างและพื้นผิวที่สื่อสารระหว่างการมีชีวิตกับไม่มีชีวิต โดยเฉพาะการรวมตัวของวัสดุที่แตกต่างกัน ทำให้ผลงานมีลักษณะกายวิภาคที่ดูราวกับหายใจได้

เรืองศักดิ์ อนุวัตรวิมล กับผลงานชุด Monolith Souvenir ใบไม้ที่ถูกปกคลุมไว้ด้วยฝุ่นจากอุตสาหกรรม แม้อาจดูเป็นสิ่งเล็กๆ แต่นั่นคือสัญลักษณ์ของการพัฒนาที่เติบโตจนไม่เหลือที่ว่างไว้ให้กับความเกรงใจต่อทรัพยากรธรรมชาติ

ปฏิพัทธ์ ชัยวิเทศ กับผลงานชุด 2562++ ที่ได้มาจากการสังเกตสิ่งมีชีวิตที่อาศัยอยู่โดยรอบแม่น้ำเจ้าพระยา วัตถุแสดงความพิกลพิการนั้นชวนให้ตั้งคำถามถึงเบื้องหลังของเมืองที่กำลังเติบโตที่เต็มไปด้วยปัญหาด้านสิ่งแวดล้อม

[paullassiterca]

Should You Wash Your Produce?

Bacteria live on your skin and nearly every other unsterilized surface. However, not every bacterium is dangerous or harmful to your health. In fact, data have demonstrated the more children are exposed to bacteria the lower their risk of developing allergies.1,2

Your skin is the largest organ in your body and colonized by a diverse number of microorganisms, many of which are harmless or even beneficial. Your skin acts as a physical barrier to prevent the invasion of foreign pathogens and at the same time provides a home to your microbiome.

Despite environmental variations, the skin microbiota of a healthy adult often remains stable over time. These microorganisms play an important role in the effectiveness of your cutaneous immune system. Researchers have found reversion of an altered microbial state may help prevent or treat disease.3

A break in the skin can lead to local or systemic infection when bacteria are allowed to invade. Data have demonstrated simple household items, such as a smartphone4 or kitchen sponge,5 may harbor a significant number of harmful bacteria.

Groceries are another way you may bring bacteria into your home. Meat is a suitable growth medium for a host of microorganisms6 and produce has been recalled after multistate outbreaks from E. coli contamination. Recently, the U.S. Food and Drug Administration (FDA) warned that avocado skins carry Listeria and Salmonella.7

FDA Finds Listeria and Salmonella on Some Avocado Skins

Starting in 2014, the FDA began microbial surveillance, sampling of whole fresh avocados as part of their preventive approach with “the ultimate goal of keeping contaminated food from reaching consumers.”8 In an 18-month sampling period, the agency collected just over 1,600 avocados to determine the prevalence of Salmonella and Listeria monocytogenes.

They gathered 70 percent of the samples from imported avocados, and the rest were grown domestically in the U.S. In all, just over 17 percent of the avocado skins contained Listeria, but less than 1 percent of the meat of the avocados was contaminated.9

Salmonella was detected on only 12 skin samples from domestically grown products; none from the imported avocados had the bacteria. The FDA took these findings to confirm Salmonella could potentially be present on avocado skin. On the FDA website, they recommend consumers take steps to reduce the possibility of microbial exposure via avocados. Foodsafety.gov10 recommends:11

“[W]ashing all produce thoroughly under running water before eating, cutting or cooking. Even if you plan to cut the rind or peel off the produce before eating, it is still important to wash it first so dirt and bacteria aren’t transferred from the knife into the fruit.”

Salmonella can lead to diarrhea, fever and abdominal cramps, which can become so severe they lead to hospitalization. Symptoms of Listeria infection depend on the individual but include fever, diarrhea and muscle aches. Symptoms can show up a few days after eating the contaminated food but it may take as long as 30 days before the first signs of infection begin.

Listeria may spread to the nervous system and trigger headache, stiff neck, confusion, convulsions and loss of balance. Those at greatest risk are pregnant women who may suffer a mild Illness but could experience miscarriage, stillbirth or premature birth, and those with a weakened immune system.12

The FDA Unclear About What Should and Shouldn’t Be Washed

The Centers for Disease Control and Prevention (CDC)13 estimate there are 9.4 million foodborne illnesses each year from 31 known pathogens. This accounts for only 20 percent of the total number of foodborne illnesses each year. Annually there are just over 3,000 deaths from all foodborne pathogen triggered illnesses and over 125,000 hospitalizations.

One of the U.S. Department of Agriculture’s (USDA) food safety educators says people are still shocked when told not to wash poultry, even though it has been known for at least a decade that washing ends up dispersing food pathogens around the kitchen and increases the risk of foodborne illnesses.14

According to associate professor Benjamin Chapman, Ph.D., who heads up the North Carolina State University’s agricultural and human sciences department, washing chicken does not remove bacteria; rather it spreads the germs to hands, work surfaces, clothing and even nearby utensils and food.15 “The washing process can really only increase risk.”

In a collaborative effort between North Carolina State University and the USDA, preliminary results from a multiyear study demonstrate participants spread bacteria from raw meat across the kitchen to spice containers, refrigerator handles and even salads without realizing it.16

Recommendations from the FDA are confusing though. According to the agency, consumers should rinse their fresh fruit and vegetables with cold water, even though cold water doesn’t reduce the number of pathogens or kill bacteria,17 but not raw poultry, meat or eggs as this disperses foodborne pathogens.18

The International Association for Food Protection also states that produce clearly labeled as having already been washed should not be washed again as it doesn’t reduce pathogens, but increases the risk of spreading bacteria around the kitchen.19 According to Chapman:20

“Pathogens are just so small and the surface of produce is so creviced, that the pathogens do a really good job attaching and hiding where water can’t even get to. There are a lot of myths out there that if I wash, I can wash the pathogens off. You can wash a little bit off, but not enough to significantly reduce your risk.”

Keep Soap and Detergents Away From Your Produce

The FDA also recommends keeping soaps and detergents away from your produce as they leave a residue on the product and likely also affect the taste. According to Kaiser Health News:21

“There are no FDA-approved food cleaners on the market, and the agency hasn’t found anything to be more effective at removing bacteria than cold running water.”

However, it’s important to remember bacteria are particularly adept at adhering to surfaces, including your skin, produce, meat and kitchen surfaces. In order to remove all bacteria from your produce, your skin and counter surfaces must first be sterilized. Once you handle the produce, bacteria from the skin of an avocado, or leaf of lettuce may then adhere to your skin.

The process becomes a cycle of cleaning your hands, kitchen surfaces and then produce — and then back to your hands and kitchen surfaces again — all while not truly killing pathogens but only displacing them to another area of produce or the kitchen.

Pesticide Exposure Is Not Harmless

It may seem innocuous to add a few squirts of dish soap to your produce with the intention of removing bacterial pathogens, but of the 232 hand-washing soaps listed on the Environmental Working Group’s (EWG) Healthy Cleaning database,22 58 scored an F. Those receiving the lowest score contained specific toxic ingredients detailed by Treehugger, including:23

Cocamide DEA — Suspicions include cancer, chronic aquatic toxicity, acute aquatic toxicity.

DMDM hydantoin — Suspicions include chemical release of formaldehyde and irritation of the skin, eyes or lungs.

Ethanolamine — Suspicions include respiratory effects, general systemic/organ effects, chronic aquatic toxicity, nervous system effects, skin irritation/allergies/damage.

Formaldehyde — Suspicions include cancer, general systemic and organ effects, skin irritation/allergies/damage, acute aquatic toxicity.

Sodium borate — Suspicions include developmental, endocrine and reproductive effects, skin irritation, allergies and damage, and respiratory effects.

Sulfuric acid — Suspicions include cancer, respiratory effects, skin irritation and allergies.

Triclosan — Suspicions include aquatic and general ecotoxicity, developmental, endocrine and reproductive effects, cancer and immune system effects.

Washing produce helps reduce your exposure to the vast amounts of pesticides and insecticides used in agriculture today. The very same companies that developed chemical warfare weapons during World War II transitioned into agriculture after the war, using some of the same chemicals on food.

Nearly 80 percent of the genetically engineered crops are designed to withstand herbicide application, most often a glyphosate-based product. As a result, foods contain far greater quantities of pesticides than ever before.

The Endocrine Society Task Force warns the health effects of hormone-disrupting chemicals is so great everyone needs to take proactive steps to avoid them, especially those seeking to get pregnant, pregnant women and young children.24 Even at extremely low levels, pesticide exposure increases the risk of certain diseases, such as Parkinson’s disease.25

According to the pesticide residue report from the USDA, nearly 85 percent of more than 10,000 samples of fresh fruits and vegetables were contaminated with pesticide residues. A similar report from the FDA also showed a majority of U.S. fruits and vegetables are contaminated with pesticides.

In an analysis from EWG of 48 fruits and vegetables, strawberries have earned the dubious moniker of most contaminated with pesticide residues for the last several years. This year the top 12 most contaminated fruits and vegetables are:26

Strawberries

Spinach

Nectarines

Apples

Grapes

Peaches

Cherries

Pears

Tomatoes

Celery

Potatoes

Sweet bell peppers

Safe Food Handling

It is safer to separate and clean produce and meat to help prevent cross-contamination. Raw meat and poultry should also be kept separate in your grocery bag, in your refrigerator and during food preparation.

Food safety experts recommend washing utensils and anything else used in food preparation in hot, soapy water to remove food pathogens. Washing your hands properly before and after handling food can help prevent contamination of other kitchen items.

While washing meat doesn’t remove pathogens, cooking it does. Therefore, cooking your pastured, organic meat to the correct temperature helps reduce your risk of foodborne illness. Washing produce presents a different challenge as many times your fruits and vegetables are eaten raw.

Effectively and Efficiently Clean Your Produce

A research team from the University of Massachusetts27 undertook a study to compare three methods of reducing toxins on produce. The team used apples to examine the effectiveness of commercial and homemade washing agents to remove pesticide residue.

They applied two common pesticides to organic Gala apples and then washed them with three different liquids: tap water, 1 percent baking soda water solution and an EPA-approved commercial bleach solution often used on produce. Using specialized analysis the scientists found surface pesticide residues on apples were removed most effectively using baking soda.

Dr. Philip Landrigan, researcher at the Arnhold Institute for Global Health from the school of medicine at Mount Sinai, advises people to eat organic as often as possible, but to at least wash your fruits and vegetables.28

Organic foods have a 30 percent lower risk of pesticide contamination,29 but it’s not entirely possible to guarantee organic produce is pesticide-free, as it is sometimes located in adjacent fields to farms where pesticides are used.

The research team believe the alkalinity of baking soda likely degrades pesticides faster, making it easier to physically remove the chemicals through washing. The researchers recommended a concentration of 1 teaspoon of baking soda for every 2 cups of water and gentle scrubbing.30

You may also reduce your exposure to foodborne pathogens from produce by using white vinegar, as the acidic vinegar crosses bacterial cell membranes and kills the cells.31 Before misting thoroughly with a blend of vinegar and water in a 1 to 3 ratio, ensure you’ve removed the baking soda, as it will neutralize the vinegar. Let the produce rest for 30 minutes and then wash lightly under cold running water.32

Through the practice of safe food handling, separating meat and produce, and washing your produce to reduce your exposure to pesticides, you may reduce your risk for exposure to foodborne pathogen illnesses and risks of exposure to endocrine disrupting chemicals and known carcinogens.

from Articles http://articles.mercola.com/sites/articles/archive/2019/01/09/washing-fresh-produce.aspx source https://niapurenaturecom.tumblr.com/post/181860231756

[jerrytackettca]

Should You Wash Your Produce?

Bacteria live on your skin and nearly every other unsterilized surface. However, not every bacterium is dangerous or harmful to your health. In fact, data have demonstrated the more children are exposed to bacteria the lower their risk of developing allergies.1,2

Your skin is the largest organ in your body and colonized by a diverse number of microorganisms, many of which are harmless or even beneficial. Your skin acts as a physical barrier to prevent the invasion of foreign pathogens and at the same time provides a home to your microbiome.

Despite environmental variations, the skin microbiota of a healthy adult often remains stable over time. These microorganisms play an important role in the effectiveness of your cutaneous immune system. Researchers have found reversion of an altered microbial state may help prevent or treat disease.3

A break in the skin can lead to local or systemic infection when bacteria are allowed to invade. Data have demonstrated simple household items, such as a smartphone4 or kitchen sponge,5 may harbor a significant number of harmful bacteria.

Groceries are another way you may bring bacteria into your home. Meat is a suitable growth medium for a host of microorganisms6 and produce has been recalled after multistate outbreaks from E. coli contamination. Recently, the U.S. Food and Drug Administration (FDA) warned that avocado skins carry Listeria and Salmonella.7

FDA Finds Listeria and Salmonella on Some Avocado Skins

Starting in 2014, the FDA began microbial surveillance, sampling of whole fresh avocados as part of their preventive approach with “the ultimate goal of keeping contaminated food from reaching consumers.”8 In an 18-month sampling period, the agency collected just over 1,600 avocados to determine the prevalence of Salmonella and Listeria monocytogenes.

They gathered 70 percent of the samples from imported avocados, and the rest were grown domestically in the U.S. In all, just over 17 percent of the avocado skins contained Listeria, but less than 1 percent of the meat of the avocados was contaminated.9

Salmonella was detected on only 12 skin samples from domestically grown products; none from the imported avocados had the bacteria. The FDA took these findings to confirm Salmonella could potentially be present on avocado skin. On the FDA website, they recommend consumers take steps to reduce the possibility of microbial exposure via avocados. Foodsafety.gov10 recommends:11

“[W]ashing all produce thoroughly under running water before eating, cutting or cooking. Even if you plan to cut the rind or peel off the produce before eating, it is still important to wash it first so dirt and bacteria aren't transferred from the knife into the fruit.”

Salmonella can lead to diarrhea, fever and abdominal cramps, which can become so severe they lead to hospitalization. Symptoms of Listeria infection depend on the individual but include fever, diarrhea and muscle aches. Symptoms can show up a few days after eating the contaminated food but it may take as long as 30 days before the first signs of infection begin.

Listeria may spread to the nervous system and trigger headache, stiff neck, confusion, convulsions and loss of balance. Those at greatest risk are pregnant women who may suffer a mild Illness but could experience miscarriage, stillbirth or premature birth, and those with a weakened immune system.12

The FDA Unclear About What Should and Shouldn’t Be Washed

The Centers for Disease Control and Prevention (CDC)13 estimate there are 9.4 million foodborne illnesses each year from 31 known pathogens. This accounts for only 20 percent of the total number of foodborne illnesses each year. Annually there are just over 3,000 deaths from all foodborne pathogen triggered illnesses and over 125,000 hospitalizations.

One of the U.S. Department of Agriculture's (USDA) food safety educators says people are still shocked when told not to wash poultry, even though it has been known for at least a decade that washing ends up dispersing food pathogens around the kitchen and increases the risk of foodborne illnesses.14

According to associate professor Benjamin Chapman, Ph.D., who heads up the North Carolina State University's agricultural and human sciences department, washing chicken does not remove bacteria; rather it spreads the germs to hands, work surfaces, clothing and even nearby utensils and food.15 “The washing process can really only increase risk.”

In a collaborative effort between North Carolina State University and the USDA, preliminary results from a multiyear study demonstrate participants spread bacteria from raw meat across the kitchen to spice containers, refrigerator handles and even salads without realizing it.16

Recommendations from the FDA are confusing though. According to the agency, consumers should rinse their fresh fruit and vegetables with cold water, even though cold water doesn’t reduce the number of pathogens or kill bacteria,17 but not raw poultry, meat or eggs as this disperses foodborne pathogens.18

The International Association for Food Protection also states that produce clearly labeled as having already been washed should not be washed again as it doesn’t reduce pathogens, but increases the risk of spreading bacteria around the kitchen.19 According to Chapman:20

“Pathogens are just so small and the surface of produce is so creviced, that the pathogens do a really good job attaching and hiding where water can’t even get to. There are a lot of myths out there that if I wash, I can wash the pathogens off. You can wash a little bit off, but not enough to significantly reduce your risk.”

Keep Soap and Detergents Away From Your Produce

The FDA also recommends keeping soaps and detergents away from your produce as they leave a residue on the product and likely also affect the taste. According to Kaiser Health News:21

“There are no FDA-approved food cleaners on the market, and the agency hasn’t found anything to be more effective at removing bacteria than cold running water.”

However, it’s important to remember bacteria are particularly adept at adhering to surfaces, including your skin, produce, meat and kitchen surfaces. In order to remove all bacteria from your produce, your skin and counter surfaces must first be sterilized. Once you handle the produce, bacteria from the skin of an avocado, or leaf of lettuce may then adhere to your skin.

The process becomes a cycle of cleaning your hands, kitchen surfaces and then produce — and then back to your hands and kitchen surfaces again — all while not truly killing pathogens but only displacing them to another area of produce or the kitchen.

Pesticide Exposure Is Not Harmless

It may seem innocuous to add a few squirts of dish soap to your produce with the intention of removing bacterial pathogens, but of the 232 hand-washing soaps listed on the Environmental Working Group's (EWG) Healthy Cleaning database,22 58 scored an F. Those receiving the lowest score contained specific toxic ingredients detailed by Treehugger, including:23

Cocamide DEA — Suspicions include cancer, chronic aquatic toxicity, acute aquatic toxicity.

DMDM hydantoin — Suspicions include chemical release of formaldehyde and irritation of the skin, eyes or lungs.

Ethanolamine — Suspicions include respiratory effects, general systemic/organ effects, chronic aquatic toxicity, nervous system effects, skin irritation/allergies/damage.

Formaldehyde — Suspicions include cancer, general systemic and organ effects, skin irritation/allergies/damage, acute aquatic toxicity.

Sodium borate — Suspicions include developmental, endocrine and reproductive effects, skin irritation, allergies and damage, and respiratory effects.

Sulfuric acid — Suspicions include cancer, respiratory effects, skin irritation and allergies.

Triclosan — Suspicions include aquatic and general ecotoxicity, developmental, endocrine and reproductive effects, cancer and immune system effects.

Washing produce helps reduce your exposure to the vast amounts of pesticides and insecticides used in agriculture today. The very same companies that developed chemical warfare weapons during World War II transitioned into agriculture after the war, using some of the same chemicals on food.

Nearly 80 percent of the genetically engineered crops are designed to withstand herbicide application, most often a glyphosate-based product. As a result, foods contain far greater quantities of pesticides than ever before.

The Endocrine Society Task Force warns the health effects of hormone-disrupting chemicals is so great everyone needs to take proactive steps to avoid them, especially those seeking to get pregnant, pregnant women and young children.24 Even at extremely low levels, pesticide exposure increases the risk of certain diseases, such as Parkinson's disease.25

According to the pesticide residue report from the USDA, nearly 85 percent of more than 10,000 samples of fresh fruits and vegetables were contaminated with pesticide residues. A similar report from the FDA also showed a majority of U.S. fruits and vegetables are contaminated with pesticides.

In an analysis from EWG of 48 fruits and vegetables, strawberries have earned the dubious moniker of most contaminated with pesticide residues for the last several years. This year the top 12 most contaminated fruits and vegetables are:26

Strawberries

Spinach

Nectarines

Apples

Grapes

Peaches

Cherries

Pears

Tomatoes

Celery

Potatoes

Sweet bell peppers

Safe Food Handling

It is safer to separate and clean produce and meat to help prevent cross-contamination. Raw meat and poultry should also be kept separate in your grocery bag, in your refrigerator and during food preparation.

Food safety experts recommend washing utensils and anything else used in food preparation in hot, soapy water to remove food pathogens. Washing your hands properly before and after handling food can help prevent contamination of other kitchen items.

While washing meat doesn’t remove pathogens, cooking it does. Therefore, cooking your pastured, organic meat to the correct temperature helps reduce your risk of foodborne illness. Washing produce presents a different challenge as many times your fruits and vegetables are eaten raw.

Effectively and Efficiently Clean Your Produce

A research team from the University of Massachusetts27 undertook a study to compare three methods of reducing toxins on produce. The team used apples to examine the effectiveness of commercial and homemade washing agents to remove pesticide residue.

They applied two common pesticides to organic Gala apples and then washed them with three different liquids: tap water, 1 percent baking soda water solution and an EPA-approved commercial bleach solution often used on produce. Using specialized analysis the scientists found surface pesticide residues on apples were removed most effectively using baking soda.

Dr. Philip Landrigan, researcher at the Arnhold Institute for Global Health from the school of medicine at Mount Sinai, advises people to eat organic as often as possible, but to at least wash your fruits and vegetables.28

Organic foods have a 30 percent lower risk of pesticide contamination,29 but it's not entirely possible to guarantee organic produce is pesticide-free, as it is sometimes located in adjacent fields to farms where pesticides are used.

The research team believe the alkalinity of baking soda likely degrades pesticides faster, making it easier to physically remove the chemicals through washing. The researchers recommended a concentration of 1 teaspoon of baking soda for every 2 cups of water and gentle scrubbing.30

You may also reduce your exposure to foodborne pathogens from produce by using white vinegar, as the acidic vinegar crosses bacterial cell membranes and kills the cells.31 Before misting thoroughly with a blend of vinegar and water in a 1 to 3 ratio, ensure you’ve removed the baking soda, as it will neutralize the vinegar. Let the produce rest for 30 minutes and then wash lightly under cold running water.32

Through the practice of safe food handling, separating meat and produce, and washing your produce to reduce your exposure to pesticides, you may reduce your risk for exposure to foodborne pathogen illnesses and risks of exposure to endocrine disrupting chemicals and known carcinogens.

from http://articles.mercola.com/sites/articles/archive/2019/01/09/washing-fresh-produce.aspx

source http://niapurenaturecom.weebly.com/blog/should-you-wash-your-produce

[jakehglover]

Should You Wash Your Produce?

Bacteria live on your skin and nearly every other unsterilized surface. However, not every bacterium is dangerous or harmful to your health. In fact, data have demonstrated the more children are exposed to bacteria the lower their risk of developing allergies.1,2

Your skin is the largest organ in your body and colonized by a diverse number of microorganisms, many of which are harmless or even beneficial. Your skin acts as a physical barrier to prevent the invasion of foreign pathogens and at the same time provides a home to your microbiome.

Despite environmental variations, the skin microbiota of a healthy adult often remains stable over time. These microorganisms play an important role in the effectiveness of your cutaneous immune system. Researchers have found reversion of an altered microbial state may help prevent or treat disease.3

A break in the skin can lead to local or systemic infection when bacteria are allowed to invade. Data have demonstrated simple household items, such as a smartphone4 or kitchen sponge,5 may harbor a significant number of harmful bacteria.

Groceries are another way you may bring bacteria into your home. Meat is a suitable growth medium for a host of microorganisms6 and produce has been recalled after multistate outbreaks from E. coli contamination. Recently, the U.S. Food and Drug Administration (FDA) warned that avocado skins carry Listeria and Salmonella.7

FDA Finds Listeria and Salmonella on Some Avocado Skins

Starting in 2014, the FDA began microbial surveillance, sampling of whole fresh avocados as part of their preventive approach with “the ultimate goal of keeping contaminated food from reaching consumers.”8 In an 18-month sampling period, the agency collected just over 1,600 avocados to determine the prevalence of Salmonella and Listeria monocytogenes.

They gathered 70 percent of the samples from imported avocados, and the rest were grown domestically in the U.S. In all, just over 17 percent of the avocado skins contained Listeria, but less than 1 percent of the meat of the avocados was contaminated.9

Salmonella was detected on only 12 skin samples from domestically grown products; none from the imported avocados had the bacteria. The FDA took these findings to confirm Salmonella could potentially be present on avocado skin. On the FDA website, they recommend consumers take steps to reduce the possibility of microbial exposure via avocados. Foodsafety.gov10 recommends:11

“[W]ashing all produce thoroughly under running water before eating, cutting or cooking. Even if you plan to cut the rind or peel off the produce before eating, it is still important to wash it first so dirt and bacteria aren't transferred from the knife into the fruit.”

Salmonella can lead to diarrhea, fever and abdominal cramps, which can become so severe they lead to hospitalization. Symptoms of Listeria infection depend on the individual but include fever, diarrhea and muscle aches. Symptoms can show up a few days after eating the contaminated food but it may take as long as 30 days before the first signs of infection begin.

Listeria may spread to the nervous system and trigger headache, stiff neck, confusion, convulsions and loss of balance. Those at greatest risk are pregnant women who may suffer a mild Illness but could experience miscarriage, stillbirth or premature birth, and those with a weakened immune system.12

The FDA Unclear About What Should and Shouldn’t Be Washed

The Centers for Disease Control and Prevention (CDC)13 estimate there are 9.4 million foodborne illnesses each year from 31 known pathogens. This accounts for only 20 percent of the total number of foodborne illnesses each year. Annually there are just over 3,000 deaths from all foodborne pathogen triggered illnesses and over 125,000 hospitalizations.

One of the U.S. Department of Agriculture's (USDA) food safety educators says people are still shocked when told not to wash poultry, even though it has been known for at least a decade that washing ends up dispersing food pathogens around the kitchen and increases the risk of foodborne illnesses.14

According to associate professor Benjamin Chapman, Ph.D., who heads up the North Carolina State University's agricultural and human sciences department, washing chicken does not remove bacteria; rather it spreads the germs to hands, work surfaces, clothing and even nearby utensils and food.15 “The washing process can really only increase risk.”

In a collaborative effort between North Carolina State University and the USDA, preliminary results from a multiyear study demonstrate participants spread bacteria from raw meat across the kitchen to spice containers, refrigerator handles and even salads without realizing it.16

Recommendations from the FDA are confusing though. According to the agency, consumers should rinse their fresh fruit and vegetables with cold water, even though cold water doesn’t reduce the number of pathogens or kill bacteria,17 but not raw poultry, meat or eggs as this disperses foodborne pathogens.18

The International Association for Food Protection also states that produce clearly labeled as having already been washed should not be washed again as it doesn’t reduce pathogens, but increases the risk of spreading bacteria around the kitchen.19 According to Chapman:20

“Pathogens are just so small and the surface of produce is so creviced, that the pathogens do a really good job attaching and hiding where water can’t even get to. There are a lot of myths out there that if I wash, I can wash the pathogens off. You can wash a little bit off, but not enough to significantly reduce your risk.”

Keep Soap and Detergents Away From Your Produce

The FDA also recommends keeping soaps and detergents away from your produce as they leave a residue on the product and likely also affect the taste. According to Kaiser Health News:21

“There are no FDA-approved food cleaners on the market, and the agency hasn’t found anything to be more effective at removing bacteria than cold running water.”

However, it’s important to remember bacteria are particularly adept at adhering to surfaces, including your skin, produce, meat and kitchen surfaces. In order to remove all bacteria from your produce, your skin and counter surfaces must first be sterilized. Once you handle the produce, bacteria from the skin of an avocado, or leaf of lettuce may then adhere to your skin.

The process becomes a cycle of cleaning your hands, kitchen surfaces and then produce — and then back to your hands and kitchen surfaces again — all while not truly killing pathogens but only displacing them to another area of produce or the kitchen.

Pesticide Exposure Is Not Harmless

It may seem innocuous to add a few squirts of dish soap to your produce with the intention of removing bacterial pathogens, but of the 232 hand-washing soaps listed on the Environmental Working Group's (EWG) Healthy Cleaning database,22 58 scored an F. Those receiving the lowest score contained specific toxic ingredients detailed by Treehugger, including:23

Cocamide DEA — Suspicions include cancer, chronic aquatic toxicity, acute aquatic toxicity.

DMDM hydantoin — Suspicions include chemical release of formaldehyde and irritation of the skin, eyes or lungs.

Ethanolamine — Suspicions include respiratory effects, general systemic/organ effects, chronic aquatic toxicity, nervous system effects, skin irritation/allergies/damage.

Formaldehyde — Suspicions include cancer, general systemic and organ effects, skin irritation/allergies/damage, acute aquatic toxicity.

Sodium borate — Suspicions include developmental, endocrine and reproductive effects, skin irritation, allergies and damage, and respiratory effects.

Sulfuric acid — Suspicions include cancer, respiratory effects, skin irritation and allergies.

Triclosan — Suspicions include aquatic and general ecotoxicity, developmental, endocrine and reproductive effects, cancer and immune system effects.

Washing produce helps reduce your exposure to the vast amounts of pesticides and insecticides used in agriculture today. The very same companies that developed chemical warfare weapons during World War II transitioned into agriculture after the war, using some of the same chemicals on food.

Nearly 80 percent of the genetically engineered crops are designed to withstand herbicide application, most often a glyphosate-based product. As a result, foods contain far greater quantities of pesticides than ever before.

The Endocrine Society Task Force warns the health effects of hormone-disrupting chemicals is so great everyone needs to take proactive steps to avoid them, especially those seeking to get pregnant, pregnant women and young children.24 Even at extremely low levels, pesticide exposure increases the risk of certain diseases, such as Parkinson's disease.25

According to the pesticide residue report from the USDA, nearly 85 percent of more than 10,000 samples of fresh fruits and vegetables were contaminated with pesticide residues. A similar report from the FDA also showed a majority of U.S. fruits and vegetables are contaminated with pesticides.

In an analysis from EWG of 48 fruits and vegetables, strawberries have earned the dubious moniker of most contaminated with pesticide residues for the last several years. This year the top 12 most contaminated fruits and vegetables are:26

Strawberries

Spinach

Nectarines

Apples

Grapes

Peaches

Cherries

Pears

Tomatoes

Celery

Potatoes

Sweet bell peppers

Safe Food Handling

It is safer to separate and clean produce and meat to help prevent cross-contamination. Raw meat and poultry should also be kept separate in your grocery bag, in your refrigerator and during food preparation.

Food safety experts recommend washing utensils and anything else used in food preparation in hot, soapy water to remove food pathogens. Washing your hands properly before and after handling food can help prevent contamination of other kitchen items.

While washing meat doesn’t remove pathogens, cooking it does. Therefore, cooking your pastured, organic meat to the correct temperature helps reduce your risk of foodborne illness. Washing produce presents a different challenge as many times your fruits and vegetables are eaten raw.

Effectively and Efficiently Clean Your Produce

A research team from the University of Massachusetts27 undertook a study to compare three methods of reducing toxins on produce. The team used apples to examine the effectiveness of commercial and homemade washing agents to remove pesticide residue.

They applied two common pesticides to organic Gala apples and then washed them with three different liquids: tap water, 1 percent baking soda water solution and an EPA-approved commercial bleach solution often used on produce. Using specialized analysis the scientists found surface pesticide residues on apples were removed most effectively using baking soda.

Dr. Philip Landrigan, researcher at the Arnhold Institute for Global Health from the school of medicine at Mount Sinai, advises people to eat organic as often as possible, but to at least wash your fruits and vegetables.28

Organic foods have a 30 percent lower risk of pesticide contamination,29 but it's not entirely possible to guarantee organic produce is pesticide-free, as it is sometimes located in adjacent fields to farms where pesticides are used.

The research team believe the alkalinity of baking soda likely degrades pesticides faster, making it easier to physically remove the chemicals through washing. The researchers recommended a concentration of 1 teaspoon of baking soda for every 2 cups of water and gentle scrubbing.30

You may also reduce your exposure to foodborne pathogens from produce by using white vinegar, as the acidic vinegar crosses bacterial cell membranes and kills the cells.31 Before misting thoroughly with a blend of vinegar and water in a 1 to 3 ratio, ensure you’ve removed the baking soda, as it will neutralize the vinegar. Let the produce rest for 30 minutes and then wash lightly under cold running water.32

Through the practice of safe food handling, separating meat and produce, and washing your produce to reduce your exposure to pesticides, you may reduce your risk for exposure to foodborne pathogen illnesses and risks of exposure to endocrine disrupting chemicals and known carcinogens.

from HealthyLife via Jake Glover on Inoreader http://articles.mercola.com/sites/articles/archive/2019/01/09/washing-fresh-produce.aspx

[gethealthy18-blog]

5 Science-Backed Reasons You Should Eat More Bamboo Shoots

New Post has been published on http://healingawerness.com/getting-healthy/getting-healthy-women/5-science-backed-reasons-you-should-eat-more-bamboo-shoots/

5 Science-Backed Reasons You Should Eat More Bamboo Shoots

Ravi Teja Tadimalla December 31, 2018

Bamboo shoots are the edible shoots of several bamboo plant species. They are also called bamboo sprouts. Predominantly used in Asian countries, they add texture and bulk to dishes without piling on extra fat or calories. What’s fascinating about the shoots is the array of benefits they offer. You will know what they are as you read this article.

Table Of Contents

How Are Bamboo Shoots Healthy?

Bamboo shoots have a rich content of proteins, vitamins, minerals, and fibers and very low fat. Freshly collected bamboo shoots have a good amount of thiamine, niacin, and vitamins A, B6, and E. They contain high fiber and phytosterols that help reduce fat and cholesterol levels. This dietary fiber also regulates blood pressure and helps treat obesity and some forms of cancer (1).

There are many other ways the shoots can benefit you. We will look at them now.

Back To TOC

How Can Bamboo Shoots Benefit You?

1. Can Help With Weight Loss

Shutterstock

Studies show that bamboo shoots can suppress high-fat induced obesity effectively. The fiber in bamboo shoots has prebiotic properties – it modulates the gut microbiota and improves metabolism (2). Also, the fiber from bamboo shoots was more effective in suppressing weight gain than other fibers.

2. May Help Prevent Cancer

The lignins present in bamboo shoot fiber are reported to have anticancer properties (3). The shoots also possess phenolic compounds that exhibit antioxidant properties – these also contribute to cancer prevention (4).

The fiber in the shoots may help prevent colorectal cancer too (5). It can also enhance bowel functions in individuals.

3. Can Boost Heart Health

Bamboo shoots are rich in potassium, a heart-healthy mineral that regulates blood pressure levels (6). The fiber in the shoots may help lower excess cholesterol levels too.

Studies show that pharmaceutical preparations of today are using bamboo shoot extracts for controlling cholesterol (7).

Research shows that the potassium in bamboo shoots can steady your heartbeat – further enhancing your heart health (8).

4. Help Heal Wounds

Bamboo shoots are used for cleaning wounds and sores. Studies also show that bamboo leaves can help in cutaneous wound healing (9).

5. Treat Menstrual Problems

Shutterstock

Regular intake of bamboo shoots was found to reduce problems related to reproductive health in women. The shoots are used by various local tribes to treat irregular menstrual cycle and infertility issues and reduce heavy bleeding post delivery and labor pain (10).

What makes bamboo shoots worth a try is their nutritional profile. They are quite low in saturated fat and sodium – two major threats to human health today. The shoots also have an incredible nutritional profile.

Back To TOC

What Is The Nutritional Profile Of Bamboo Shoots?

Calorie Information Amounts Per Selected Serving %DV Calories 40.8(171 kJ) 2% From Carbohydrate 27.4(115 kJ) From Fat 3.8(15.9 kJ) From Protein 9.6(40.2 kJ) From Alcohol 0.0(0.0 kJ) Carbohydrates Amounts Per Selected Serving %DV Total Carbohydrate 7.9 g 3% Dietary Fiber 3.3 g 13% Starch 0.0 g Sugars 4.5 g Fats & Fatty Acids Amounts Per Selected Serving %DV Total Fat 0.5 g 1% Saturated Fat 0.1 g 1% Monounsaturated Fat 0.0 g 1 Polyunsaturated Fat 0.2 g Total trans fatty acids ~ Total trans-monoenoic fatty acids ~ Total trans-polyenoic fatty acids ~ Total Omega-3 fatty acids 30.2 mg Total Omega-6 fatty acids 172 mg Protein & Amino Acids Amounts Per Selected Serving %DV Protein 3.9 g 8% Vitamins Amounts Per Selected Serving %DV Vitamin A 30.2 IU 1% Vitamin C 6.0 mg 10% Vitamin D ~ ~ Vitamin E (Alpha Tocopherol) 1.5 mg 8% Vitamin K 0.0 mcg 0% Thiamin 0.2 mg 15% Riboflavin 0.1 mg 6% Niacin 0.9 mg 5% Vitamin B6 0.4 mg 18% Folate 10.6 mcg 3% Vitamin B12 0.0 mcg 0% Pantothenic Acid 0.2 mg 0% Choline 0.0 mg Betaine ~ Minerals Amounts Per Selected Serving %DV Calcium 19.6 mg 2% Iron 0.8 mg 4% Magnesium 4.5 mg 1% Phosphorus 89.1 mg 9% Potassium 805 mg 23% Sodium 6.0 mg 0% Zinc 1.7 mg 11% Copper 0.3 mg 14% Manganese 0.4 mg 20% Selenium 1.2 mcg 2% Fluoride ~ 0

Quite nutritious, isn’t it? Wouldn’t you want to include it in your diet? But how?

Back To TOC

Top Bamboo Shoot Recipes For You

1. Spinach With Bamboo Shoots

What You Need

1 lb. of fresh spinach

¼ cup of bamboo shoots, finely shredded

½ cup of peanut or vegetable oil

1 ½ teaspoons of salt

2 teaspoons of sugar

Directions

Wash the spinach leaves thoroughly under cold water and drain properly.

Heat the oil on a skillet on medium-high flame. Cook the bamboo shoots for about 45 minutes, stirring constantly.

Add spinach and stir until they are wilted.

Add the salt and sugar. Cook and stir for 2 more minutes.

Transfer to a hot platter. Don’t add the liquid from the pan.

2. Pan-Seared Salmon With Green Curry Sauce

What You Need

A 13 ½-ounce can of coconut milk

3 teaspoons of fish sauce

3-4 tablespoons of Thai green curry paste

1 tablespoon of freshly grated ginger

A 5-ounce can of bamboo shoots

¾ cup of trimmed Honshimeji mushrooms

10 grape tomatoes cut in half

Zest from half a lime

A 12-ounce salmon fillet with the skin on

Salt and pepper for taste

Olive oil, as desired

Directions

Over low heat, in a medium saucepan, add the coconut milk, green curry paste, grated ginger, and fish sauce. Stir properly.

Add the bamboo shots, grape tomatoes, lime zest, and mushrooms. Simmer for about 25 minutes.

Season the salmon fillet properly with salt and pepper.

Sear the fish skin side down for 3 minutes in a medium pan, over medium-high heat. Turn the heat off and flip the fish to cook the other side. Do this for about 2 minutes.

You can serve the fish in a plate with sauce.

Simple yet tempting, aren’t they! This means you can include bamboo shoots in your routine every other day. But keep in mind – pregnant or breastfeeding women and individuals with a thyroid condition may need to stay away from bamboo shoots. Please consult your doctor before consuming it.

Conclusion

With almost no fat and sodium, bamboo shoots could be one of the healthiest foods on the planet. Why don’t you start including them in your diet today?

Back To TOC

Did you eat bamboo shoots before? How did you like them? Do tell us by commenting in the box below!

References

“The nutritional facts of bamboo shoots and…”. International Scholarly Research Notices, US National Library of Medicine.

“Bamboo shoot fiber prevents obesity in…”. Scientific Reports, US National Library of Medicine.

“Bamboo shoots as a nutritive boon for…”. 3 Biotech, US National Library of Medicine.

“Nutritional properties of bamboo shoots…”. Horticulture International, Department of Horticultural Science.

“Effects of different types of dietary fiber…”. Journal of Nutritional Science and Vitaminology.

“Bamboo shoots”. Victoria State Government, Better Health Channel.

“Bamboo shoots: a novel source of nutrition and medicine”. Critical Reviews in Food Science and Nutrition.

“What are bamboo shoots”. Washington State University.

“Preliminary investigation for wound healing…”. Journal of Ayurveda and Integrative Medicine, US National Library of Medicine.

“The nutritional facts of bamboo shoots and…”. International Scholarly Research Notes, US National Library of Medicine.

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Source: https://www.stylecraze.com/articles/benefits-of-bamboo-shoots/

[ghaw2007]

7 Fermented Pickles Benefits

7 Fermented Pickles Benefits

1. Aid Weight Loss

According to a 2014 study published in the British Journal of Nutrition, good bacteria in the gut may help with weight loss, and since fermented pickles are potent probiotic foods, they can aid weight loss as well.

In a double-blind, placebo-controlled, randomized trial, researchers examined the effects of probiotic supplementation on weight maintenance and weight loss in obese women and men for 24 weeks. What they found is that over the course of the 24 weeks, the beneficial probiotic group was able to maintain a healthy weight, in particular women. In fact, researchers concluded: “The present study shows that the Lactobacillus rhamnosus CGMCC1.3724 formulation helps obese women to achieve sustainable weight loss.” (1)

2. Support the Central Nervous System

The microbiome, a blend of symbiotic bacteria in the intestines, needs to maintain a healthy state to be effective. To do that, it needs to the right probiotics. This helps maintain a strong digestive system. When the gut is healthy, the body receives the right signals from the brain.

To get specific, research shows that the gut microbiome greatly affects neurodevelopment, such as the formation of the “blood-brain barrier, myelination, neurogenesis, and microglia maturation,” which directly affects behavior. It makes sense that feeding the body with good bacteria may contribute to the development and function of the nervous system — therefore contributing to mental health. (2)

3. Benefit Skin

Our skin contains quite an environment for microorganisms, giving way to the need for good skin health. Cleansing the skin properly is definitely important, but providing the proper environment for the skin to be at its best is important too. Part of that good health comes from probiotics.

While they can be applied topically, the probiotics that you consume affect skin health too. For instance, according to research published in the journal Beneficial Microbes: (3)

Probiotics as well as resident bacteria can produce antimicrobial peptides that benefit cutaneous immune responses and eliminate pathogens. Nutritional products containing prebiotics and/or probiotics have a positive effect on skin by modulating the immune system and by providing therapeutic benefits for atopic diseases.

Since fermented pickles offer a good bit of probiotics, this makes them a good choice as part of a healthy skin regimen.

4. May Help Reduce the Risk of Parkinson’s

Researchers have known for a long time that there is an association between a healthy gut and Parkinson’s disease. A 2017 study has given even more reason to ensure a healthy gut. The study, conducted at the University of Alabama, focused on 197 patients who had Parkinson’s and compared the results to 130 healthy control subjects. The findings showed that the Parkinson’s disease subjects had way more gut bacteria that was disrupting the normal microbiome than that of the control group. What’s even more important is that the species that helps remove toxic chemicals from the body was very low. So basically, they had very little protection. (4)

Additionally, a healthy gut helps provide important neuro-tansmitters, such as dopamine and serotonin, but if this is low, it can increase the risk of Parkinson’s. This can cause the deterioration of motor movement and coordination. (5)

5. May Help Prevent Colorectal Cancer

Colorectal cancer is the second leading cause of cancer-related mortality in the U.S. Studies are being conducted to help understand the role of probiotics and cancer. Using in vitro and animal models, strains have been reviewed to better understand their role in the gut flora. According to these studies, it appears consuming a healthy diet rich in probiotics has potential to help prevent colorectal cancer. This is good news in terms of preventive methods for the possible prevention of cancer. Though more studies are needed, particularly in human trials, this is positive news and evidence that a healthy gut flora may offer preventative measures for cancer prevention. (6, 7, 8)

6. Treat Candida Symptoms

Probiotics found in fermented pickles may help reduce candida symptoms. A study from the Military Medical Academy’s Department of Gynecology in Bulgaria focused on therapy for vaginal C. albicans infections using a probiotic treatment. The study conducted include 436 women who had vaginal candida. Of those women, a group of 207 was given specific bacteria, along with a second group of 209. After five days, 10 women were administered a vaginal probiotic. Complaints decreased in the 10 women, and results indicate that this treatment may prevent relapse as well. (9)

7. Can Help Reduce Anxiety and Depression

Studies indicate that healthy probiotics found in fermented foods can help reduce anxiety and depression.

For instance, research out of the University College Cork’s Alimentary Pharmabiotic Centre in Ireland notes that: (10)

Recent studies published in this Journal and elsewhere demonstrate that there is a distinct perturbation of the composition of gut microbiota in animal models of depression and chronic stress. This has direct implications for the development of psychobiotic-based therapeutic strategies for psychiatric disorders.

Furthermore, research published in the journal Psychiatry Research looked a previous studies and self-reported measures of young adults on fermented food consumptions, neuroticism and social anxiety. Researchers concluded after examining all the results that “taken together with previous studies, the results suggest that fermented foods that contain probiotics may have a protective effect against social anxiety symptoms for those at higher genetic risk, as indexed by trait neuroticism.” (11)

They do note that additional research is needed, but this is positive news on the potential for fermented foods like fermented pickles to help reduce social anxiety.

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