Food Safety»FATTOM - time to fight your enemies!
FATTOM – time to fight your enemies!
There are a few factors that contribute to the growth of microorganisms on food. If we are able to counter and prevent these factors, we are able to fight our enemies.
Food
Food
Many microorganisms grow on food rich in protein (poultry, fish, dairy, eggs) and carbohydrates (cooked rice, pasta). These foods have a high chance of contamination and may give rise to foodborne illnesses.
Action: Pay more attention to these categories of food.
Acid
Acid
Low acid food (poultry, fish, dairy, eggs) are considered potentially hazardous.
Action: Cook food at high temperature. Check expiry dates. Look out for dents, bulges, leaks or rust in low-acid canned food (luncheon meat, baked beans).
Temperature
Temperature
Microorganisms grow fastest in the Temperature Danger Zone (TDZ) of 5°C to 56.7°C. This TDZ range includes room temperature as well.
Action: Do not leave food at room temperature for too long (e.g. rice and starchy foods). Store foods at the correct temperature.
Time
Time
After 4 hours, the microorganisms on the food may produce toxins that make the food unsafe for consumption.
Action: Food should not be kept at the TDZ for more than 4 hours.
Oxygen
Oxygen
Microorganisms require oxygen to grow.
Action: Cover food at all times.
Moisture
Moisture
Microorganisms grow faster in food with high water content (fresh poultry, meat, fish and raw eggs).
Action: Ensure these foods are stored at the proper temperatures with reduced moisture.
By understanding your enemies and what you can do to prevent them, you’ll keep your food and diners safe.
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Navatta Group Food Processing Ltd. is specialized in mechanical engineering for agricultural sector About Navatta Group Food Processing Srl
Overview
Page Info
PAGE INFO
Address
Via Sandro Pertini 7, 43013 Pilastro, Emilia-Romagna, Italy
Short Description
http://www.navattagroup.com/?page_id=194&lang=it
Navatta Group Food Processing srl è specializzata in meccanica strumentale per comparto agroalimentare.
Long Description
http://www.navattagroup.com/?lang=it
La Navatta Group nasce nel 1983 forte di esperienze maturate nella meccanica strumentale del Food Processing . Un gruppo giovane in crescente espansione, perché capace di programmare e investire in risorse umane e tecnologie. Oggi il Gruppo Navatta , grazie a strategie che rispecchiano l'intelligenza imprenditoriale e l'esigenza di un completamento del proprio ciclo produttivo, comprende anche i marchi "Dall'Argine Ghiretti" e " Mova", aumentando così la propria organizzazione e la propria competitività.
Navatta Group was founded in 1983, already strong with experience acquired in Food Processing instrumental mechanics. A young Group in costant expansion because it is capable of programming and investing in human resources and technologies. Today the Navatta Group, thanks to strategies that reflect the entrepreneurial intelligence and need to complete its production cycle, incluse also the "Dall'Argine e Ghiretti" and " Mova" trademarks, thus increasing its organization and competitiveness.
Mission
Aumentare costantemente indici di soddisfazione e fedeltà del cliente
Awards
Massimo Navatta Vicepresidente della Navatta Group Food Processing Srl, nominato "visitante ilustre de la Region Junin ( Perù)
ACUERDO REGIONAL N° 262-2011-GRJ/CR.
El Consejo Regional de Junín ( Perù)
Products
Macchinari industriali per la lavorazione delle materie prime agroalimentari.
- Filling and aseptic filling technology
- St... See More
Phone
+39 0521 630322
Email
info@navattagroup.com
Website
http://www.navattagroup.com/?lang=it
6 Iron-Rich Food Combos—No Meat Required
April 21, 2016 by HFP Leave a Comment
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Attempting to get enough iron in your meat-free diet? Try these clever nutritionist-approved strategies to make sure your body has plenty of the vital mineral!
If you’ve been considering cutting out or cutting back on red meat, you may be wondering if you’ll wind up depriving your body of iron. Sure, plant-based foods also contain this mineral, but it isn’t as readily absorbed. Only 2% to 20% of the iron in plants (called non-heme) makes its way from your digestive system to your blood, compared to 15% to 35% of the iron in animal foods (called heme).
But fortunately, there’s a simple solution: Just add some vitamin C to your meal. It boosts the amount of non-heme iron your body absorbs by as much as six fold.
6 Iron-Rich Food Combos
Below are six iron-rich plant foods, each paired with a fruit or veggie loaded with vitamin C. But there’s no need to stick with these specific pairs—feel free to mix and match. You can create tons of combos with these 12 staples, to help your body get all the iron it needs.
Spinach (iron) + red bell peppers (C)
There are plenty of ways to pair these two. Raw, minced peppers in a spinach salad works, as does spinach cooked into a stuffed bell pepper. Or try sliced peppers sautéed with spinach. I love this combo with olive oil, garlic, and crushed red pepper.
Broccoli (iron) + tomatoes (C)
Toss steamed broccoli florets in sundried tomato pesto. Or to put together dinner in minutes, sauté broccoli and tomatoes with onions, mushrooms, olive oil, garlic, and Italian herb seasoning. Complete the meal with a lean protein (like chicken breast, salmon, or white beans) and a small serving of a healthy carb (such as quinoa or brown rice pasta). To get an iron boost at breakfast, add broccoli and tomatoes to an omelet or frittata.
Black beans (iron) + cabbage (C)
One of my favorite ways to combine these two is in black bean tacos, each topped with a generous portion of vinegar-based slaw. Black bean-stuffed cabbage rolls are another great option. Or simply add whole, chilled black beans to a slaw.
Kale (iron) + oranges (C)
You can whip both of these into a smoothie, add orange wedges to a kale salad, include them in a stir fry, or enjoy an orange with some crunchy kale chips for a nourishing snack.
Lentils (iron) with Brussels sprouts (C)
Serve grilled or oven-roasted Brussels sprouts over a bed of seasoned lentils, or add both to a fresh garden salad. Shaved Brussels sprouts and lentils also make a great filling for lettuce cups!
Dark chocolate (iron) with strawberries (C)
If you didn’t know that dark chocolate is a good source of iron, I’m thrilled to deliver the good news. Melt and drizzle it over whole strawberries. Or add chopped dark chocolate and sliced strawberries to your morning oatmeal, whip them together in a smoothie, or fold them into protein-packed Greek yogurt. For a fun and healthy dessert, try frozen pops—pour almond milk, chopped dark chocolate, and minced strawberries into molds, along with seasonings like fresh grated ginger, chopped mint, or ground cinnamon.
Bonus tricks
• Cook with iron: Using iron cookware transfers some of the iron into your food, boosting your intake. This works especially well with acidic foods that have a higher moisture content, like tomato sauce. One classic study found that the iron content in spaghetti sauce increased nine fold after being cooked in a cast iron pot.
• Avoid foods that interfere with iron uptake: Tannins (found in tea and coffee) and calcium both interfere with absorption. So if you’re trying to build your body’s iron stores, try to avoid drinking tea and coffee, and taking calcium supplements before an iron-rich meal.
Source: healthy-karma.com
Cilantro is one of the most effective and gentle detoxifiers of heavy metals and other toxic contaminants. It is excellent for extracting mercury from your body’s organs.
Heavy metals have been linked to serious health problems such as cancer, heart disease, brain deterioration, emotional problems, kidney disease, lung disease, and weak bones.
Cilantro is a rich source of minerals, such as potassium, calcium, manganese, iron and magnesium. It contains high amount of vitamins A and K. How to Use Cilantro As Medicine: Detox Your Body of Mercury and Beat Chronic Inflammation
November 6, 2015 by HFP Leave a Comment How to Use Cilantro As Medicine: Detox Your Body of Mercury and Beat Chronic Inflammation
November 6, 2015 by HFP Leave a Comment It is also a proven antiseptic, antifungal and anti-inflammatory.
It can help quickly reduce infection and inflammation as it works to clear your system.
Researchers at the All India Institute of Medical Sciences (AIIMS) in New Delhi injected an antigen solution into the left hind paws of rats, producing inflammation and swelling similar to that seen in rheumatoid arthritis.
How to Use Cilantro
Here’s one inexpensive, effective method you can do on a daily basis.
Blend a handful of fresh, organic cilantro into your daily smoothie is one option. Add chopped cilantro to your dishes.
Cilantro Inflammation-Busting Recipe
– 1/2 c packed chopped fresh organic cilantro
– 1/2 c organic apple juice
– 1/2 c water
– 1 teaspoon wheatgrass powder (or any other green powder)
Mix in a blender until smooth.
Source: livingtraditionally.com
18 Mind Blowing Uses For Aloe Vera – You Will Never Buy Expensive Products Again
Written By Admin on Tuesday, April 19, 2016 | 3:25:00 PM The Aloe Vera allegedly derives from the territory of Northern Africa. Centuries ago, this herb has been used as a medical cure and remedy that could treat numerous diseases and conditions. It was extremely popular in Egypt and was considered an elixir. The best thing about this plant is that you can grow it in the comfort of your own home and use it as a decor or as a remedy. Use of Aloe Vera
The Aloe Vera plant does not require any special conditions for growing it. Watering, fertilizing and a little sunlight will get the job done. You will not only save some money by growing Aloe Vera on your own, but you will have an instant cure for many conditions. The herb contains plenty of gel inside its leaves which can be collected and used adequately for treatments of all sorts. All you need to do is cut a leaf of Aloe Vera and squeeze out the gel.
Here are the main uses for Aloe Vera:
treats wounds
helps with burns (especially sunburns)
clears the skin from rashes, allergies or boils
stops itching from bug bites
treats acne and eczema
hydrates skin
fills wrinkles and smoothes the skin
conditions the hair and prevents hair loss
is excellent for shaving
Internal benefits from using Aloe Vera:
regulates blood sugar
stabilizes the digestive system and protects from constipation, bloating, IBS and colitis
boosts the immunity
encourages the production of white blood cells and healthy cells (especially in cancer patients)
diminishes heartburn and indigestion
protects the gums
improves the work of the urinary tract
stimulates the heart work and circulation
reduces arthritis inflammation
Many new applications for this plant are coming to light, so you will not make a mistake if you begin using it more extensively. If you cannot grow it in your house, it is reachable at any pharmacy or marketplace area. By home-growing Aloe Vera, you will definitely save money, time and resources and will have a cure at the tip of your fingers. The biggest and ripest leaves are most suitable for immediate use because they contain the largest amounts of gel.
Be wise and do not turn to artificial medication – Aloe Vera will cure our body in a healthier and safer way!
Source:www.healthyfoodplace.com
According to new research, there are 7 super foods that can significantly improve cancer treatment and possibly inhibit future cancer development.
Surprisingly, these foods are really delicious and enjoyed by many consumers. For one thing, who wouldn’t relish black chocolate, red wine, blueberries, tomatoes, turmeric, green tea or curry?
But, great taste is not the only thing these foods have in common. More importantly, they all potentially inhibit the spread of cancer.
Why are these foods so powerful?
Angiogenesis is the physiological process of blood vessel formation during the early stages of fetal development. But, this process doesn’t stop here. In fact, angiogenesis happens throughout our lives, any time we damage our blood vessels through cuts, burns or other injuries.
Moreover, angiogenesis, the process by which new blood vessels are formed, underlies much of the growth and spread of cancer. This process is orchestrated by so-called activators and inhibitors. Even though most cancer research is focused on inhibitors, it’s actually the activators that initiate the vascular growth of cells, i.e. the creation of new blood vessels.
What’s important about these 7 foods is that they inhibit angiogenesis, thus cutting off blood supply to cancers and preventing cancer growth.
Without new blood vessels, cancers are deprived of oxygen and nutrients they depend on for further growth.
It’s because of this that most cancer drugs are actually pharmaceutically designed inhibitors. To be more specific, it’s the inhibitors’ function to neutralize the activity of the activators and stop angiogenesis, i.e. the formation of new blood vessels.
These 7 foods provide the same anti-angiogenesis effect, which is why there are important for any cancer treatment.
1# Tomatoes
A Harvard study found that regular consumption of tomatoes reduced the risk of prostate cancer by up to 50%. The same study found that tomatoes are extremely beneficial for impeding angiogenesis owing to their high content of lycopene, a powerful anti-cancer agent.
First of all, lycopene is easily metabolized in the body. Secondly, its concentration significantly increases once it’s subjected to higher temperatures, which is why cooked tomatoes are more beneficial for preventing cancer development. It’s the same for curry.
2# Red Wine
The anti-cancer properties of red wine come down to a potent antioxidant, Resveratrol, found in grape skins. Many nutritionist praise Resveratrol for its effectiveness in prevention of heart disease and premature aging. Plus, this powerful substance has proved beneficial for a number of other health issues such as improving glucose tolerance, boosting energy levels and mental alertness; eliminating free radicals, viruses and bacteria; and repairing DNA.
Only 225ml of wine provide your body with up to 640mcg of Resveratrol. Some wine sorts, like Bordeaux or Pinot Noir, have even higher concentrations. Resveratrol supplements can easily be used instead of wine, especially in combination with grapes.
3# Blueberries & Raspberries
Blueberries and raspberries are rich in phytochemicals, which account for their anti-cancer properties, especially in relation to ovarian cancer. The phytochemicals also account for the dark color of these berries. In addition, blueberries and raspberries have been proved to reduce oxidative stress and angiogenesis.
4# Turmeric
The health benefits of turmeric are undeniable. Aside from stimulating healthy weight loss, this popular spice is also effective in preventing cancer onset and development.
5# Coffee and Green Tea
These popular energy boosters are also known to reduce the risk of cancer development.
6# Dark Chocolate
Apart from boosting your heart health, dark chocolate is highly beneficial for cancer treatment.
source:healthyfoodteam.com
Legumes are great sources of fat, protein and carbohydrates. Different varieties contain varying amounts of these nutrients, with beans, nuts, peas and lentils all having unique nutritional profiles. Although these foods are a staple of vegetarian diets, non-vegetarians can also benefit from eating more legumes. For example, replacing red meat with a serving of black beans lowers your fat intake while boosting your fiber and protein intakes.
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Beans
The most common varieties of legumes are beans. These include adzuki beans, black beans, soybeans, anasazi beans, fava beans, garbanzo beans (chickpeas), kidney beans and lima beans. These foods are high in protein and carbohydrates but low in fat. For example, 1 cup of cooked adzuki beans contains 17.3 grams of protein, 57 grams of carbohydrates, 294 calories and only 0.2 grams of fat. In comparison, 1 cup of cooked chickpeas contains 14.5 grams of protein, 45 grams of carbohydrates, 269 calories and 4.3 grams of fat. Because of their assortment of flavors and textures, a mixture of lightly-seasoned, cooked-then-cooled beans makes a flavorful, nutritious and filling salad.
Nuts
Some legumes are inappropriately called "nuts." The most common example is the peanut, with other examples including soy nuts and carob nuts. Similar to other nuts, these legumes contain high concentrations of protein, fat and carbohydrates. For example, 1 cup of dry-roasted soy nuts contains 68.1 grams of protein, 37.2 grams of fat, 56.3 grams of carbohydrates and 776 calories. One cup of dry-roasted peanuts is much lower in protein and higher in fat, with 34.6 grams of protein, 31.4 grams of carbohydrates, 854 calories and 72.5 grams of fat. When eating soy or peanuts, choose dry-roasted and unsalted varieties to avoid the high fat and sodium content of oil-roasted, salted nuts.
Peas
A number of legumes are labeled as peas, including green peas, snow peas, snap peas, split peas and black-eyed peas. Similar to beans, peas contain high concentrations of carbohydrates and protein but little fat. For example, 1 cup of boiled green peas contains 8.6 grams of protein, 25 grams of carbohydrates, 134 calories and 0.4 gram of fat. Split peas contain higher concentrations of protein and carbohydrates but a similar amount of fat. One cup of boiled split peas contains 16.4 grams of protein, 41.4 grams of carbohydrates, 231 calories and only 0.8 grams of fat. As most varieties have a naturally sweet flavor, peas are great as a side-dish, snack, addition to a stir-fry or topping on a salad.
Lentils
Legumes that are classified as nuts, beans and peas are approximately spherical in shape. With their flat, round shape, lentils differ from this general pattern. Whether yellow, orange, green, brown or black, the nutritional profile of lentils does not change with their color. However, sprouted lentils differ from non-sprouted lentils in their nutritional content. One cup of uncooked sprouted lentils contains 6.9 grams of protein, 17.1 grams of carbohydrates, 82 calories and 0.4 gram of fat. As they are much denser, non-sprouted lentils provide larger amounts of these nutrients. One cup of uncooked, non-sprouted lentils contains 49.5 grams of protein, 115.4 grams of carbohydrates, 2 grams of fat and 678 calories. Although the non-sprouted variety is more common in cooked dishes, both varieties can serve as the basis for Indian dal curries.
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ANO ANG MGA SUSTANSYA AT KEMIKAL NA MAAARING MAKUHA SA SALUYOT?
Ang iba’t ibang bahagi ng halamang saluyot ay maaaring makuhanan ng maraming uri ng kemikal at sustansya na maaaring may benepisyo sa kalusugan:
Ang dahon ng saluyot ay makukuhanan ng anthocyanin, alkaloids, terpenoids, tannins, flavonoids, cardiac glycosides.Mayaman din ito sa calories, protein, fat, carbohydrate, fiber, calcium, phosphorus, iron, sodium, potassium, beta-carotene, thiamine, riboflavin, niacin, at ascorbic acid.Ang mga buto naman ay may taglay na alkaloids, tannins, flavonoids, glycosides, saponin, cardiac glycosides, anthraquinones, steroids, at volatile oil
ANONG BAHAGI NG HALAMAN ANG GINAGAMIT BILANG GAMOT, AT PAANO GINAGAMIT ANG MGA ITO?
Maaaring gamitin bilang gamot ang ilang bahagi ng halaman tulad ng:
Dahon. Ang dahon ay karaniwang nilalaga at pinapainom sa may sakit. Maaari din itong patuyuin at pulbusin bago ihalo sa inumin.Buto. Ang maliliit na buto ng saluyot ay karaniwan ding ginagamit sa panggagamot. Ito ay maaaring dikdikin at ihalo sa inumin, pulot, o sa pinaglagaan ng luya.
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