Vol VI No. 699 Part 5

TO OUR HEALTH

Noelani Josselin, Martha Lilly and 2 others like Chipsa Hospital.

Chipsa Hospital

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https://chipsahospital.org/fda-approves-vallovax-for-clini…/

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© BWFolsom Getty Images/iStockphoto Cases are piling up in an E. coli outbreak likely tied to chopped romaine lettuce, according to an update issued by the Centers for Disease Control and Prevention (CDC).

Eighteen people from five states have been added to the CDC’s investigation since the agency first alerted the public to the E. coli outbreak on Friday, bringing the total to 53 people sickened in 16 states. The E. coli outbreak has led to 31 hospitalizations, according to the CDC, but no deaths have been reported.

Chopped romaine lettuce from the Yuma, Ariz., growing region appears to be responsible for the illnesses, according to the CDC. No single brand, grower, or distributor has been implicated in the E. coli outbreak, so the CDC is warning consumers to dispose of any store-bought romaine lettuce and avoid eating or buying more, unless it’s possible to confirm that it was not grown in the Yuma area.

Individuals who eat food or drink water that has been contaminated by E. coli bacteria may experience gastrointestinal issues. Most people recover within a week, according to the CDC, but in some cases, the E. coli infection can cause complications including a type of kidney failure called hemolytic uremic syndrome. Five individuals sickened by the current E. coli outbreak have developed this condition, the CDC says.

Symptoms of E. coli infection typically appear between two and eight days after exposure to the bacteria. All of the people currently included in the CDC’s investigation became ill between March 13 and April 6, but since there’s typically a lag between developing the illness and reporting it to health officials, the CDC says more cases may still be added to the list.

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See Also
Diabetic Foods
Diabetic Menu Plans
Diabetic Desserts
Type 2 Diabetes Treatment
Sugar Diabetes Diet

FOR OUR SPIRIT/SOUL

GOING GREEN

RECIPES

Therese Wonnacott

AdminApril 12 at 7:18am

Fried Saimin

•5 packages saimin noodles, fresh or frozen ( can be brought at Asian food market --or can use ramen noodles )
•5 seasoning packets
•2 tablespoons vegetable oil
•2 teaspoons ginger, grated
•2 cloves garlic, minced
•1 medium carrot, cut in thin strips
•2 stalks celery, cut in thin strips
•1 medium onion, thinly sliced
•1 (8 oz.) package bean sprouts
•4 dry shiitake mushrooms, thinly sliced (pre-soak in hot water, squeeze excess liquid)
•2 tablespoons sesame oil
•1 cup char siu, thinly sliced
•3-4 stalks green onions, thinly sliced
soy sauce to taste
Frozen noodles:: Bring water to a boil in a large pot and add frozen noodles. Stir and separate noodles for about 30 seconds and drain well. Be sure water doesn't return to a boil or if using Fresh noodles: Place noodles under hot water to remove starch and drain well. Set aside.
2.Vegetables: Add oil in a large skillet on medium high heat. Stir fry ginger, garlic, carrots and celery for about 2 minutes. Season with 1 saimin packet. Next, add onions and second packet and stir fry for another 2 minutes. Add bean sprouts and shitake mushrooms with the third seasoning packet and stir fry until all vegetables are well combined. Place cooked vegetables on a platter and set aside.
3.Fry noodles: In heated skillet add sesame oil and add well drained noodles. Season with last two seasoning packets or as desired. Combine vegetables and stir fry until ingredients are mixed well.
4.Serve: Place fried samin on serving platter and garnish with char siu and green onions.

JUST FOR LAFFS