This is the Real/Original HALAL Cheese

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Dear all CHEESE Lovers, since now we should say "ALHAMDULLILAH" there you are the REAL & ORIGINAL and for sure purely "HALAL" Mozerella Cheese. Thank to the effort that been made by the PRODUCER.

Cutting Boards and Food Safety

Cutting Boards and Food Safety Which is better, wooden or plastic cutting boards?
Consumers may choose either wood or a nonporous surface cutting board such as plastic, marble, glass, or pyroceramic. Nonporous surfaces are easier to clean than wood.

Avoid Cross-Contamination
The Meat and Poultry that consumers may use wood or a nonporous surface for cutting raw meat and poultry. However, consider using one cutting board for fresh produce and bread and a separate one for raw meat, poultry, and seafood. This will prevent bacteria on a cutting board that is used for raw meat, poultry, or seafood from contaminating a food that requires no further cooking.

Cleaning Cutting Boards
To keep all cutting boards clean, most recommends washing them with hot, soapy water after each use; then rinse with clear water and air dry or pat dry with clean paper towels. Nonporous acrylic, plastic, or glass boards and solid wood boards can be washed in a dishwasher (laminated boards may crack and split).

Both wooden and plastic cutting boards can be sanitized with a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water. Flood the surface with the bleach solution and allow it to stand for several minutes. Rinse with clear water and air dry or pat dry with clean paper towels.

Replace Worn Cutting Boards
All plastic and wooden cutting boards wear out over time. Once cutting boards become excessively worn or develop hard-to-clean grooves, they should be discarded.

All about beef article

Can Hormones & Antibiotics Be Used in Cattle Raising?
Antibiotics may be given to prevent or treat disease in cattle. A "withdrawal" period is required from the time antibiotics are administered until it is legal to slaughter the animal. This is so residues can exit the animal's system. FSIS randomly samples cattle at slaughter and tests for residues. Data from this Monitoring Plan have shown a very low percentage of residue violations. Not all antibiotics are approved for use in all classes of cattle. However, if there is a demonstrated therapeutic need, a veterinarian may prescribe an antibiotic that is approved in other classes for an animal in a non-approved class. In this case, no detectable residues of this drug may be present in the edible tissues of the animal at slaughter.

Hormones may be used to promote efficient growth. Estradiol, progesterone, and testosterone (three natural hormones), and zeranol and trenbolone acetate (two synthetic hormones) may be used as an implant on the animal's ear. The hormone is time released, and is effective for 90 to 120 days. In addition, melengesterol acetate, which can be used to suppress estrus, or improve weight gain and feed efficiency, is approved for use as a feed additive. Not all combinations of hormones are approved for use in all classes of cattle. Hormones are approved for specific classes of animals only, and cannot be used in non-approved classes.

How Is Ungraded Beef Different?
All beef is inspected for wholesomeness. The overall quality of ungraded beef may be higher or lower than most government grades found in retail markets.

What is Marbling?
Marbling is white flecks of fat within the meat muscle. The greater amount of marbling in beef, the higher the grade because marbling makes beef more tender, flavorful, and juicy.

Retail Cuts of Fresh Beef
There are four basic major (primal) cuts into which beef is separated: chuck, loin, rib, and round. It is recommended that packages of fresh beef purchased in the supermarket be labeled with the primal cut as well as the product, such as "chuck roast" or "round steak." This helps consumers know what type of heat is best for cooking the product. Generally, chuck and round are less tender and require moist heat such as braising; loin and rib can be cooked by dry heat methods such as broiling or grilling.

Unfortunately, names for various cuts can vary regionally in stores, causing confusion over the choice of cooking method. For example, a boneless top loin steak is variously called: strip steak, Kansas City Steak, N.Y. strip steak, hotel cut strip steak, ambassador steak, or club sirloin steak.

Nutrition Labeling
Nutrition claims such as "lean" and "extra lean" are sometimes seen on beef products. Here are their definitions:

"Lean" - 100 grams of beef with less than 10 grams of fat, 4.5 grams or less of saturated fat, and less than 95 milligrams of cholesterol.

"Extra Lean" - 100 grams of beef with less than 5 grams of fat, less than 2 grams of saturated fat, and less than 95 milligrams of cholesterol.

What Does "Natural" Mean?
All fresh meat qualifies as "natural." Products labeled "natural" cannot contain any artificial flavor or flavoring, coloring ingredient, chemical preservative, or any other artificial or synthetic ingredient; and the product and its ingredients are not more than minimally processed (ground, for example). All products claiming to be natural should be accompanied by a brief statement which explains what is meant by the term "natural."

Some companies promote their beef as "natural" because they claim their cattle weren't exposed to antibiotics or hormones and were totally raised on a range instead of being "finished" in a feedlot.

How & Why is Some Beef Aged?
Beef is aged to develop additional tenderness and flavor. It is done commercially under controlled temperatures and humidity. Since aging can take from 10 days to 6 weeks, USDA does not recommend aging beef in a home refrigerator.

Why is Beef Called a "Red" Meat?
Oxygen is delivered to muscles by the red cells in the blood. One of the proteins in meat, myoglobin, holds the oxygen in the muscle. The amount of myoglobin in animal muscles determines the color of meat. Beef is called a "red" meat because it contains more myoglobin than chicken or fish. Other "red" meats are veal, lamb, and pork.

Color of Beef
Beef muscle meat not exposed to oxygen (in vacuum packaging, for example) is a burgundy or purplish color. After exposure to the air for 15 minutes or so, the myoglobin receives oxygen and the meat turns bright, cherry red.

After beef has been refrigerated about 5 days, it may turn brown due to chemical changes in the myoglobin. Beef that has turned brown during extended storage may be spoiled, have an off-odor, and be tacky to the touch.

Iridescent Color of Roast Beef
Sliced cooked beef or lunch meat can have an iridescent color. Meat contains iron, fat, and many other compounds. When light hits a slice of meat, it splits into colors like a rainbow. There are also various pigments in meat compounds which can give it an iridescent or greenish cast when exposed to heat and processing. Iridescent beef isn't spoiled necessarily. Spoiled cooked beef would probably also be slimy or sticky and have an off-odor.

Additives
Additives are not allowed on fresh beef. If beef is processed, additives such as MSG, salt, or sodium erythorbate must be listed on the label.

Dating of Beef Products
Product dating is not required by Federal regulations. However, many stores and processors may voluntarily date packages of raw beef or processed beef products. If a calendar date is shown, there must be a phrase explaining the meaning of the date.

Use or freeze products with a "Sell-By" date within 3 to 5 days of purchase
If the manufacturer has determined a "Use-By" date, observe it. This is a quality assurance date after which peak quality begins to lessen but the product may still be used. It's always best to buy a product before its date expires. It's not important if a date expires after freezing beef because all foods stay safe while properly frozen.

What Foodborne Organisms are Associated with Beef?
Escherichia coli can colonize in the intestines of animals, which could contaminate muscle meat at slaughter. E. coli O157:H7 is a rare strain that produces large quantities of a potent toxin that forms in and causes severe damage to the lining of the intestine. The disease produced by it is called Hemorrhagic Colitis and is characterized by bloody diarrhea. E. coli O157:H7 is easily destroyed by thorough cooking.

Salmonella may be found in the intestinal tracts of livestock, poultry, dogs, cats, and other warm-blooded animals. There are about 2,000 Salmonella bacterial species. Freezing doesn't kill this microorganism, but it is destroyed by thorough cooking. Salmonella must be eaten to cause illness. They cannot enter the body through a skin cut. Cross-contamination can occur if raw meat or its juices contact cooked food or foods that will be eaten raw, such as salad.

Staphylococcus aureus can be carried on human hands, nasal passages, or throats. Most foodborne illness outbreaks are a result of contamination from food handlers and production of a heat-stable toxin in the food. Sanitary food handling and proper cooking and refrigerating should prevent staphylococcal foodborne illness.

Listeria monocytogenes is destroyed by cooking, but a cooked product can be recontaminated by poor handling practices and poor sanitation. FSIS has a zero tolerance for Listeria monocytogenes in cooked and ready-to-eat products such as beef franks or lunchmeat. Observe handling information such as "Keep Refrigerated" and "Use-By" dates on labels.

Rinsing Beef
It isn't necessary to wash raw beef before cooking it. Any bacteria which might be present on the surface would be destroyed by cooking.

How to Handle Beef Safely

• Raw Beef: Select beef just before checking out at the register. Put packages of raw beef in disposable plastic bags, if available, to contain any leakage which could cross-contaminate cooked foods or produce. Beef, a perishable product, is kept cold during store distribution to retard the growth of bacteria.
  
  Take beef home immediately and refrigerate it at 40 °F; use within 3 to 5 days (1 or 2 days for variety meats such as liver, kidneys, tripe, sweetbreads, or tongue) or freeze (0 °F). If kept frozen continuously, it will be safe indefinitely.
  
  It is safe to freeze beef in its original packaging or repackage it. However, for long-term freezing, overwrap the porous store plastic with aluminum foil, freezer paper, or freezer-weight plastic wrap or bags to prevent "freezer burn," which appears as grayish-brown leathery spots and is caused by air reaching the surface of food. Cut freezer-burned portions away either before or after cooking the beef. Heavily freezer-burned products may have to be discarded for quality reasons. For best quality, use steaks and roasts within 9 to 12 months.
• Ready-Prepared Beef: For fully-cooked, take-out beef dishes such as Chinese food, barbecued ribs, or fast food hamburgers, be sure they are hot at pickup. Use cooked beef within 2 hours (1 hour if the air temperature is above 90 °F) or refrigerate it at 40 °F in shallow, covered containers. Eat within 3 to 4 days, either cold or reheated to 165 °F (hot and steaming). It is safe to freeze ready-prepared beef dishes. For best quality, use within 4 months.

Safe Defrosting
There are three safe ways to defrost beef: in the refrigerator, in cold water, and in the microwave. Never defrost on the counter or in other locations.

• Refrigerator:. It's best to plan ahead for slow, safe thawing in the refrigerator. Ground beef, stew meat, and steaks may defrost within a day. Bone-in parts and whole roasts may take 2 days or longer. Once the raw beef defrosts, it will be safe in the refrigerator for 3 to 5 days before cooking. During this time, if you decide not to use the beef, you can safely refreeze it without cooking it first.
• Cold Water:. To defrost beef in cold water, do not remove packaging. Be sure the package is airtight or put it into a leakproof bag. Submerge the beef in cold water, changing the water every 30 minutes so that it continues to thaw. Small packages of beef may defrost in an hour or less; a 3- to 4-pound roast may take 2 to 3 hours.
• Microwave:. When microwave defrosting beef, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially-cooked food is not recommended because any bacteria present wouldn't have been destroyed.

Foods defrosted in the microwave or by the cold water method should be cooked before refreezing because they may have been held at temperatures above 40 °F.

It is safe to cook frozen beef in the oven, on the stove, or grill without defrosting it first; the cooking time may be about 50% longer. Do not cook frozen beef in a slow cooker.

Marinating
Marinate beef in the refrigerator up to 5 days. Boil used marinade before brushing on cooked beef. Discard any uncooked leftover marinade.

Partial Cooking
Never brown or partially cook beef to refrigerate and finish cooking later because any bacteria present wouldn't have been destroyed. It is safe to partially pre-cook or microwave beef immediately before transferring it to the hot grill to finish cooking.

Liquid in Package
Many people think the red liquid in packaged fresh beef is blood. However, blood is removed from beef during slaughter and only a small amount remains within the muscle tissue. Since beef is about 3/4 water, this natural moisture combined with protein is the source of the liquid in the package.

Storage Times
Since product dates aren't a guide for safe use of a product, how long can the consumer store the food and still use it at top quality? Follow these tips:

• Purchase the product before the date expires.
• Follow handling recommendations on product.
• Keep beef in its package until using.
• It is safe to freeze beef in its original packaging. If freezing longer than 2 months, overwrap these packages with airtight heavy-duty foil, plastic wrap, or freezer paper or place the package inside a plastic bag.
• 
  

What is MELAMINE

Melamine is an organic compound that is often combined with formaldehyde to produce melamine resin, a synthetic polymer which is fire resistant and heat tolerant. Melamine resin is a very versatile material with a highly stable structure. Uses for melamine include whiteboards, floor tiles, kitchenware, fire retardant fabrics, and commercial filters. Melamine can be easily molded while warm, but will set into a fixed form. This property makes it ideally suited to certain industrial applications.

Melamine resin is manufactured by mixing urea with formaldehyde under heat and pressure. The substances begin to polymerize and are forced into a mold which will create the desired shape. Under pressure, melamine releases water, which could make the plastic unstable if it is not removed. The materials finish polymerizing and create a finished product, melamine resin.

Melamine resin is known as a thermoset plastic, because the plastic is fixed after molding. If exposed to enough heat, melamine will melt. For this reason, melamine dishware should not be exposed to high temperatures like those in the oven and microwave. However, the plastic is able to withstand higher temperatures than other plastics. Because it is a thermoset plastic, melamine resin is difficult to recycle.

Melamine can be made into a foam product. Melamine foam has a distinctive structure composed of stacked bubble shapes, which are extremely hard and therefore can easily clean a wide variety of substances. Melamine foam is marketed under a variety of commercial names including Magic Eraser, a cleaning tool well known for removing scuffs and dirt from a wide range of surfaces.

Melamine resin is used in Formica and similar construction products made from composite materials. Formica is made using melamine resin, which is used to coat the fibers in the upper layer of the construction product. The melamine resin makes the end result heat resistant, so that hot objects can be set on the counter without concern. The surface of the material is designed to be easily wiped and cleaned, creating a long lived household product.

Melamine also plays a role in a wide range of flame resistant materials. These include textiles used in upholstery and the uniforms worn by firemen. Thermal liners, heat resistant gloves, and aprons to protect from splashback of hot substances are made using melamine. Melamine will protect a wearer from heat hazards, and will help to resist the spread of fire in aircraft and buses by providing a fire blocker.

Melamine is also used in the manufacture of some filters. The material is porous and will admit substances to pass through, but can be used to filter out particles of a particular size. Melamine filters are capable of handling a high capacity and can be used in hot environments due to the heat resistance of melamine. Melamine filters are also extremely efficient.

Aside from common commercial uses, melamine became a topic of much discussion in early 2007, when veterinary scientists determined it to be the cause of hundreds of pet deaths, because of pet food contamination. Prior to these reports, melamine had been regarded as non-toxic or minimally toxic. However, because of the unexplained presence of melamine in wheat gluten added to mass-produced dog and cat foods, it is the most likely cause. Pet owners report symptoms that are commonly associated with renal failure, which could be explained by the ammonia that may result from the digestion of the melamine.

Please read

Make Your Life Beautiful Again!

Discover this amazing breakthrough in herbal medicine.Lenghty and extensive research have resulted in this 100% pure, water-soluble extract, scientifically processed and encapsulated. Powerful aphrodisiac,proven cancer-cell inhibitor. Has anti-fever,anti-malarial,anti-oxidant properties. Now available for export from Malaysia.

Compiled by Assoc. Prof. Dr. Johari Md. Saad., Ph.D., University of Malaya, Malaysia,8-8-2001

Eurycoma longifolia Jack or Tongkat Ali

For decades, the indigenous populations of South East Asia have been using Eurycoma longifolia for its high medicinal value. How the concoction worked for them is difficult to explain ,but many swear by its close to supernatural benefits.
In Malaysia ,the plant is better known as Tongkat Ali which literally means Ali`s walking stick .
Traditionally, it is valued for its aphrodisiac properties and treatment of diverse ailments ranging from cuts and wounds, skin infection ,fever, malaria, high-blood pressure, diabetes to increased energy and stamina.

Scientific Research

As early as 1968,scientific research was conducted on Eurycoma longifolia (Tongkat Ali ). At that time ,the scientist were looking for natural chemical and have identified the following phytochemical components extractable into the organic solvent ,such as methanol ,dichloromethane or chloroform :

Terpenoids, stigmasterol, sitosterol, sterol, saponins, quassinoid, campesterol, benzoquinpones, alkaloid, scopoletin, piscidinol, nilocitin, methoxycantin-one-oxid,methoxycantine- one,meliane,longilene,longilactone A and B ,hydroxyeurycomalactone,hydroxycantin-one-oxid ,hydroxycantine-one,hydroxydehydro eurycomalactone, hispidone, eurylene, durylactone, eurycomanone, eyrycomanol-oD-glycopyranoside, eurycomanol, eurycomalactone, epispelin, dihydroxyklaineanone, dihydroxyeurycomanone, dihydroeurycomalactone etc.

The water-soluble extract contains mainly phenolic components, tannins, high molecular weight polysaccharide, glycoprotein and mucopolysacharides. It is believed that these water – soluble components are biologically active in rendering some of the observed properties. Currently ,these components are characterized and intensive studies on the properties of these components are being vigorously examined by Malaysian , Japanese and American scientists.

Aphrodisiac Value
More than just an aphrodisiac!
Since 1994, different authorities have carried out various scientific experiments on the aphrodisiac properties of Tongkat Ali . the school of pharmaceutical science, university science Malaysia [ Ref.Biological & pharmaceutical Bulletin 21(2) 1998 153-155; Archives of pharmacal research ( Seoul),20(6). 1997 .656-658;international journalof pharmacognosy, 35(2) .1997.144-46; experimental animals (Tokyo) ,46(4).1997.287-90]; reported that ,in the tests carried out in the laboratory, the extract of Tongkat Ali has an aphrodisiac effect in the experiment on animals . it increased the number of times and length of the sexual performance of the animal under study.

More reports about the biological properties of the water-soluble extract were reported in : prosiding seminar sebatian kimia semulajadi ke 13 FRIM 1997 ; 22nd Malaysian Biochemistry and Molecular Biology Society Conference 1997; prosiding Konvensyen Kebangsaan Tumbuhan Ubatan FRIM 1995; proceeding 19th Malaysian Biochemistry and Molecular Biologi SocietyConference 1994 and some other publications.

Experiments carried out by a team of scientists in the University of Malaya showed the water-soluble extracts from Tongkat Ali have the following effects :

i. In vitro tests on human testicular tissue homogenates showed Tongkat Ali water-soluble extract increased the formation of testosterone ( male sex hormones) by 4.4 fold.

ii. Studies conducted on animals showed significant changes in the male:female ratio of the offspring ,i.e.3:1 ratio in the treated group compared to 1:1 ratio in the untreatedgroup.

iii. Experiments conducted also showed that the water-soluble extract has the ability to increase the sperm concentration, percentage of progressive sperm and the mobility rate. The results obtained suggest that Tongkat Ali water-soluble extract could increase the quality and quantity of the sperm , and therefore,increase the fertility rate.

iv. Tongkat Ali water-soluble extract has the potential of increasing fertility and also helps increase the litter size.

Facts Men Need To Know About Their Male

Hormone :Testosterone

Function

Testosterone is the most important representative of the male sex hormones collectively known as androgens produced by the gonads.its secretion stimulates the differentiation of the male reproductive tract in the embryo ,the decent of the testes in to the scrotum,the further development of the reproductive tract and penis during puberty and maturation of the sperm.it is also responsible for the development of male secondary sex characteristics such as moustache,beard,enlargement of the larynx (deep voice) and increase production of the sebaceous glands,all of which are associated with masculine features. Testosterone also plays a role in the development and maintenance of male libido (sexual desire) and sexual behavior.

Testosterone have other non sexual" roles : it serves the important function for protein biosynthesis in accelerating muscle build-up, increases the formation of red blood cells ,speeds up regeneration and recovery time after illness or injury. It stimulates the entire metabolic activity especially in the energy metabolic pathways and burning of body fat.

Testosterone Levels Decline with age

If you ask any elderly men about their endurance and sexual desire- the answer would be non-affirmative. What is the cause? Aging? The answer is a definite Yes" ! But how is aging responsible for this syndrome? The answer lies in the testosterone level,which declines with age .research shows that during puberty,its level is peaking. Its its level is at their lifetime peak at the age of 25 ,and steadily decrease with age.Some clinical studies indicate that generally on average , testosterone levels drop as much as 2% on yearly basis after the age of thirty. The rate of decline is very much a factor of lifestyle. Individuals who exercise regularly have a much slower rate of decline. This is due to exercise to a certain extend stimulates the hormone secretion. A more prominent decline was observed in individuals who are heavy smokers and alcoholic.

Tongkat Ali does not work the same way as other aphrodisiacs

Tongkat Ali does not act in the same way as other claimed aphrodisiacs,which take effects immediately .

Tongkat Ali has to be consumed regularly over time.The mode and mechanism of actions are different .

Tongkat Ali acts through the enhancement of testosterone and also

c-GMP productions. As it enhances the synthesis of the hormone it takes a longer time period to exert its effects.The benefits are felt gradually after a period of time.Optimal effectiveness should be felt within a week of continuous uninterrupted use.When the testosterone level increases ,the health and vitality are restored.

Tongkat Ali water-soluble extract is not a stimulant. Aphrodisiac effects of Tongkat Ali varied depending on the lifestyle and also the physical and physiological state of the individuals.

Cancer Cells Inhibitor

Researchers in America and Japan reported that some plant chemicals in the group of quassinoid and alkaloids found in Tongkat Ali have the effect of inhibiting the growth of cancer cells in animals in laboratory experiments. Examples of the chemical cells are breast cancer cells ,colon cancer cells and leukemia.

Anti-Fever Effects

In 1995,it was reported that the quassinoid extracted from Tongkat Ali has an anti-fever effect.From this experiment ,the quassinoid was 2 times more effective than aspirine.

Anti-Malarial Effect

Studies on the biological effects of Tongkat Ali began in the 1980s. studies showed that the roots of Tongkat Ali have a group of plant chemicals called quassinoid alkaloid and peptide that has the property to kill malaria parasites.

Anti-oxidant Properties

Studies conducted by the Forest Research Institute Malaysia (FRIM) as well as the department of Bio-medical Science,Universiti Kebangsaan Malaysia (UKM) discovered that Tongkat Ali contains SOD (Superoxide dismutase) , a kind of anti-oxidant enzyme. The studies showed that Tongkat Ali inhibited the chain reaction of radicals that can be harmful to the body system.

Quality of Tongkat Ali Extract

Most , if not all, Tongkat Ali products available in the market today are pulverized (sawdust) root. Until they are scientifically analyzed in the laboratory,there is no way to verify which plant roots or plant parts are being used.Beside,the raw roots are fungus-prone.Unless strigently quality controlled ,even grounded root powder in capsules can deteriorate over time and are subject to attack from fungi and microorganisms, which could cause toxic and side effects over long term usage.

Tongkat Ali is now made available using the latest scientific techniques and the highest quality-controlled methods of extraction. The best quality is from a product with 100% pure Tongkat Ali water-soluble extract ,scientifically processed and encapsulated.

Tongkat Ali water-soluble extract is superior in efficacy and quality. The dosage is standardized and the formulation is based on pharmacokinetic studies and observations,to ensure its effectiveness,safety and efficacy.

Scientists and researchers have shown that the water-soluble extract is very safe and non-toxic,even at relatively high dosage.

12 Food Additives to Avoid

1. Sodium Nitrate (also called Sodium Nitrite)

This is a preservative, coloring, and flavoring commonly added to bacon, ham, hot dogs, luncheon meats, smoked fish, and corned beef. Studies have linked eating it to various types of cancer.

2. BHA and BHT

Butylated hydroxyanisole and butylated hydrozyttoluene are used to preserve common household foods. They are found in cereals, chewing gum, potato chips, and vegetable oils. They are oxidants, which form potentially cancer-causing reactive compounds in your body.

3. Propyl Gallate

Another preservative, often used in conjunction with BHA and BHT. It is sometimes found in meat products, chicken soup base, and chewing gum. Animals studies have suggested that it could be linked to cancer.

4. Monosodium Glutamate (MSG)

MSG is an amino acid used as a flavor enhancer in soups, salad dressings, chips, frozen entrees, and restaurant food. It can cause headaches and nausea, and animal studies link it to damaged nerve cells in the brains of infant mice.

5. Trans Fats

Trans fats are proven to cause heart disease. Restaurant food, especially fast food chains, often serve foods laden with trans fats.

6. Aspartame

Aspartame, also known by the brand names Nutrasweet and Equal, is a sweetener found in so-called diet foods such as low-calorie desserts, gelatins, drink mixes, and soft drinks. It may cause cancer or neurological problems, such as dizziness or hallucinations.

7. Acesulfame-K

This is a relatively new artificial sweetener found in baked goods, chewing gum, and gelatin desserts. There is a general concern that testing on this product has been scant, and some studies show the additive may cause cancer in rats.

8. Food Colorings: Blue 1, 2; Red 3; Green 3; Yellow 6

Five food colorings still on the market are linked with cancer in animal testing. Blue 1 and 2, found in beverages, candy, baked goods and pet food, have been linked to cancer in mice. Red 3, used to dye cherries, fruit cocktail, candy, and baked goods, has been shown to cause thyroid tumors in rats. Green 3, added to candy and beverages, has been linked to bladder cancer. The widely used yellow 6, added to beverages, sausage, gelatin, baked goods, and candy, has been linked to tumors of the adrenal gland and kidney.

9. Olestra

Olestra, a synthetic fat found in some potato chip brands, can cause severe diarrhea, abdominal cramps, and gas. Olestra also inhibits healthy vitamin absorption from fat-soluble carotenoids that are found in fruits and vegetables.

10. Potassium Bromate

Potassium bromate is used as an additive to increase volume in some white flour, breads, and rolls. It is known to cause cancer in animals, and even small amounts in bread can create a risk for humans.

11. White Sugar

Watch out for foods with added sugars, such as baked goods, cereals, crackers, sauces and many other processed foods. It is unsafe for your health, and promotes bad nutrition.

12. Sodium Chloride

A dash of sodium chloride, more commonly known as salt, can bring flavor to your meal. But too much salt can be dangerous for your health, leading to high blood pressure, heart attack, stroke, and kidney failure.

Definition of Beta-agonist

Definition of Beta-agonist

Beta-agonist: A bronchodilator medicine that opens the airways by relaxing the muscles around the airways that may tighten during an asthma attack or in COPD (chronic obstructive pulmonary disease). Beta-agonists can be administered by inhalers or orally. They are called "agonists" because they activate the beta-2 receptor on the muscles surrounding the airways. Activation of beta-2 receptors relaxes the muscles surrounding the airways and opens the airways. Dilating airways helps to relieve the symptoms of dyspnea (shortness of breath). Beta-2 agonists have been shown to relieve dyspnea in many asthma and COPD patients. The action of beta-2 agonists starts within minutes after inhalation and lasts for about 4 hours. Because of their quick onset of action, beta-2 agonists are especially helpful for patients who are acutely short of breath but, because of their short duration of action, several doses of beta-agonists are often necessary each day. The side effects of beta-2 agonists include anxiety, tremor, palpitations or fast heart rate, and low blood potassium.

Examples of beta-2 agonists include albuterol (Ventolin, Proventil), metaproterenol (Alupent), pirbuterol (Maxair), terbutaline (Brethaire), isoetharine (Bronkosol), and Levalbuterol (Xopenex). Beta-2 agonists with a slower onset of action but a longer period of activity such as salmeterol xinafoate (Serevent) are now available. Salmeterol has a duration of action of twelve hours and need only be taken twice a day.

Side effects: Problems that occur when treatment goes beyond the desired effect. Or problems that occur in addition to the desired therapeutic effect.

Example --

A haemorrhage from the use of too much anticoagulant (such as heparin) is a side effect caused by treatment going beyond the desired effect.

Example --

The common side effects of cancer treatment including fatigue, nausea, vomiting, decreased blood cell counts, hair loss, and mouth sores are instances of side effects that occur in addition to the desired therapeutic effect.

Drug manufacturers are required to list all known side effects of their products. When side effects of necessary medication are severe, sometimes a second medication, lifestyle change, dietary change, or other measure may help to minimize them.