Food Safety Articles by Jerry Walch — Knoji
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Jerry Walch has written 13 Food Safety articles, has received +183 recommendations and is currently the #1 ranked expert in this subject.
Here are Jerry Walch's articles in Food Safety:
I was asked by a neighbor a few weeks ago about whether it was safe to eat acorns. My first reaction was to say “Yes, if you are a squirrel or chipmunk,” but I stopped myself from giving her a flip answer and told her that most people don’t eat acorns because they have a poisonous chemical in them called tannic acid.
Published by Daniel Owens 94 months ago in Food Safety | +1 votes | 0 comments
Genetically modified food from plants and animals whose DNA are taken through engineered modification and deletion of their natural genes. It is believes that GMO's food could eradicate starvation and extinction problem when it comes to some species of plants and animals.
Published by Aileen Tecson 94 months ago in Food Safety | +15 votes | 4 comments
Some milks ingested by pregnant mother contain rBGH or rBST identified as a genetically replica of Bovine growth hormone ) (BGH) and Insulin growth factor( IGF) which linked in cow twinning have the same effects with women. Find out in this article if there half truth to it.
Published by Aileen Tecson 95 months ago in Food Safety | +5 votes | 4 comments
You could take antibiotics when you are sick but farm animals like cattle, pigs and dairy animals get frequent dosage even though they are not sick to promote their faster growth and reproduction. How its affect human healths that eat their meat?
Published by Aileen Tecson 95 months ago in Food Safety | +18 votes | 7 comments
Some people regard peanut as unhealthy. On the contrary, not only this legume can be a cheap source of energy, a peanut can be a good guardian against heart disease and cancer.
Published by Phoenix Montoya 97 months ago in Food Safety | +28 votes | 27 comments
New Side Effects of Resveratrol & Disputed Health Benefits of Resveratrol...All about the health benefits of Resveratrol...All about the Side Effects of Resveratrol
Published by mdlawyer 97 months ago in Food Safety | +6 votes | 2 comments
Unless your ill and need it right away, use a carotene source, not vitamin A. Because it is an oil-soluble vitamin, over a period of time, you can get too much vitamin A.
Published by Levy Dalumpines 98 months ago in Food Safety | +4 votes | 1 comments
There are two types of vegetable oils: cooking oils and medicinal oils. The best cooking oil is olive oil. It is composed chiefly of oleic acid, a monounsaturated oil that is more resistant to the damaging effects of heat and light than the highly polyunsaturated oils (corn, soy oil, and safflower oil).
Published by Levy Dalumpines 99 months ago in Food Safety | +4 votes | 1 comments
Food poisoning cases occur year round, but summer is probably the most dangerous season because warm temperatures provide the perfect environment for the growth of bacteria.
Published by Athena Goodlight 99 months ago in Food Safety | +9 votes | 4 comments
Cook one main meat dish and eat for the whole week from it. Quick and simple meals.
Published by C. Hulce 99 months ago in Food Safety | +5 votes | 2 comments
In our fast paced environment, people had no more time to prepare healthy foods because of busy schedules so more often than not, they would rely on fast foods or instant foods that can be bought on any convenient stores. Why? You can choose whatever you like and it takes less time to prepare.
Published by Rosita Barbo 99 months ago in Food Safety | +2 votes | 0 comments
When you hear the term “Fast Food”, it is almost inevitable for you to think of greasy and fatty food. Well, it is, in fact, true, anyway, but sometimes, it is just too hard for us not to grab a burger and fries complete with soft drinks from the nearest fast food chain on the way to school or office.
Published by Rosita Barbo 99 months ago in Food Safety | +2 votes | 0 comments
The controversial use of pesticides, including the pro and cons.
Published by Elizabeth Chapin-Pinotti 105 months ago in Food Safety | +2 votes | 2 comments
How to avoid the physical and biological contamination of food.
Published by Elizabeth Chapin-Pinotti 105 months ago in Food Safety | +6 votes | 3 comments
Phytonutrients are the chemical compounds found in plants or fruits, vegetable, grains and grasses
Published by Steve Feller 107 months ago in Food Safety | +14 votes | 6 comments
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