Is Your Food Killing You?

 Improper Food Safety Is The Cause Of Many Common Health Issues

 
 

How Food Bacteria Starts:

Most people don’t think about thawing as a dangerous food preparation step. The food is still cold, frozen, so what could go wrong? Thawing is truly a critical point in food preparation. During this process, time and temperature should be controlled for the safety of foods. If done wrong, you could become seriously ill. Foods should never be thawed in the microwave or on the counter. They must not be left at room temperature more than two hours. Even though the center of the food may still be frozen, as food thaws on the counter or under hot water, the outer layer could be in the danger zone (41˚F - 135˚F). In the danger zone, bacteria will rapidly grow. Although freezing prevents microbial growth in foods, it will not destroy all Micro-organisms. Most bacteria present before freezing will be there after thawing. As soon as any part of food begins to thaw, bacteria start to multiply. The number of these bacteria will not reach dangerous levels within short periods of time if the food has been safely thawed, transported, and stored. On the other hand, improper thawing provides an opportunity for bacteria that may have been present before freezing to multiply to harmful numbers.

You Want To Avoid THIS (It's Bad):

Food poisoning is very common.   It can be distressing and sometimes life-threatening problem for millions of people in the world. People infected with food-borne organisms may be symptom-free or may have symptoms ranging from mild intestinal discomfort to severe dehydration and bloody diarrhea. Depending on the type of infection, you can even die as a result of food poisoning.

More than 250 different diseases can cause food poisoning. Some of the most common diseases are infections caused by bacteria, such as Campylobacter, Salmonella, Shigella, E. coli O157:H7, Listeria, botulism, and norovirus.

Source: WebMD - William Blahd, MD

Many minor symptoms of infection go ignored and more serious problems can occur.

 

Bacteria

Bacteria is by far the most prevalent cause of food poisoning. When thinking of dangerous bacteria, names like E. coli, listeria and salmonella come to mind for good reason. Salmonella is by far the biggest culprit of serious food poisoning cases in the United States. According to the Center for Disease Control(CDC), an estimated 1,000,000 cases of food poisoning, including nearly 20,000 hospitalizations, can be traced to salmonella annually. Campylobacter and C. botulinum (botulism) are two lesser known and potentially lethal bacteria that can lurk in our food.

Parasites

Food poisoning caused by parasites is not as common as food poisoning caused by bacteria, but parasites spread through food are still very dangerous. Toxoplasma is the most often seen parasite in cases of food poisoning. Parasites can live in your digestive tract undetected for years.

Ten Reasons not to Thaw Using Your Microwave

Based on US, Swiss, Russian and German clinical studies

1. Continually eating food processed from a microwave oven causes long term, permanent, brain damage by "shorting out" electrical impulses in the brain [de-polarizing or de-magnetizing the brain tissue].

2. The human body cannot metabolize [break down] the unknown by-products created in micro-waved food.

3. Male and female hormone production is shut down and/or altered by continually eating micro-waved foods.

4. The effects of micro-waved food by-products are residual [long term, permanent] within the human body.

5. Minerals, vitamins, and nutrients of all micro-waved food is reduced or altered so that the human body gets little or no benefit, or the human body absorbs altered compounds that cannot be broken down.

6. The minerals in vegetables are altered into cancerous free radicals when cooked in a microwave oven.

7. Micro-waved foods cause stomach and intestinal cancerous growths [tumors]. This has been a primary contributor to the rapidly increased rate of colon cancer in the United States.

8. The prolonged eating of micro-waved foods causes cancerous cells to increase in human blood.

9. Continual ingestion of micro-waved food causes immune system deficiencies through lymph gland and blood serum alterations.

10. Eating micro-waved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence.

 

Breaking New Study Shows The Direct Link Between Food Bacteria & Cancer:

Bacteria are very small living things that are made up of only one cell. Some can infect people and cause diseases. The symptoms and severity of food poisoning vary, depending on which bacteria or virus has contaminated the food. A few have even been linked with cancer.

Helicobacter pylori

Stomach cancer is one of the more common types of cancer worldwide. Long-term infection of the stomach with Helicobacter pylori (H pylori) can cause ulcers. It can also inflame and damage the inner layer of the stomach. Some of these changes could lead to cancer over time, especially cancer in the lower part of the stomach. H pylori infection is also linked with some types of lymphoma of the stomach.

While H pylori infection is a major cause of stomach cancer, most people who have these bacteria in their stomachs never develop stomach cancer. There is also some evidence that people with H pylori might have a lower risk of some other types of cancer, although it is unclear exactly what role the bacteria plays in this.

About 2 in 3 adults worldwide are infected with H pylori. The rate of infection is higher developing countries and in older age groups. It’s likely spread in a couple of ways. One is the fecal-oral route, such as through contaminated food or water sources. It can also be transmitted from one person to another, mouth to mouth.

Other factors also play a role in whether or not someone develops stomach cancer. For example, nitrites are substances commonly found in cured meats, some drinking water, and certain vegetables. They can be converted by certain bacteria, such as H pylori, into compounds that have been found to cause stomach cancer in lab animals.

Antibiotics and other medicines can be used to treat H pylori infections. According to the CDC, people who have active ulcers or a history of ulcers should be tested for H pylori, and, if they are infected, should be treated. Testing for and treating H pylori infection is also recommended after removal of an early stomach cancer.

                                                                           Source: American Cancer Society

 

 This is why practicing Good Food Safety is key to avoiding bacteria.

 

Improving Daily Food Safety Methods Could Save Your Life.

If you aren’t thawing your food safely right now, don’t feel bad… You’re not alone! According to The Centers for Disease Control, almost two out of three of people don’t properly thaw their food as recommended by FDA. Considering one in six Americans will contract some form of food poisoning every year, it's imperative to be proactive when it comes to food safety and your how it contributes to good health. Unfortunately, following a routine food safety procedures can be time consuming and frustrating. However, not following the properly food safety procedures could turn out to be very harmful. So many people opt to use the microwave thinking that its safe. The BIG corporations have programmed our brains to believe that this is true. But in reality, IT'S NOT SAFE! 

 

Studies on this subject have been conducted and the results are pretty shocking:

 

And Here's The REALLY  Scary Part...

The number of serious food related illnesses are on the rise every year. More than 85% of these cases are self-inflicted and could easily be prevented with proper caution. Remember, just because you can't physically see the bacteria doesn't mean that it's not there. Many people over look the early symptoms and let them go on for far too long.  When the symptoms of infection continue to go ignored more serious results can occur.

There Has To Be A Safer & Better Way:

 

The "Device That Helps Thaw Your Food Safer" Solution

It doesn’t get any easier than to prevent food bacteria by thawing safer every single day. Not only will you notice minor changes in your overall health you will also be proactive in preventing more serious bacteria related illnesses. Make your food safer starting right now!

 

 

 

The Secret: Why It Works So Great 

The Claw is super light and only weighs 2 oz. It is NOT a weight to hold down your food. Thaw Claw is designed to suspend the floating packaged food in the Perfect Thawing Zone. The "Perfect Thawing Zone" is the middle level of the water where the temperature is completely balanced. Thaw Claw allows the package to float slightly off the bottom of the sink but prevents it from floating to the top of the water. By positioning the food in this zone, food will thaw 7 times faster than sitting it out, using something heavy or allowing water to run on it. The opportunity for dangerous bacteria to grow is completely eliminated using the 100% Safe Thaw Claw method. 

 

 

 

 

   

 

 

 

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