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In a study published in Genome Biology, [6] researchers demonstrated the gut microbiota mediated diabetogenic effect of organophosphate insecticides. They used monocrotophos as the prototypical organophosphate in their study and showcased that during chronic intake, monocrotophos is degraded by the gut microbiota and the end products are converted to glucose via gluconeogenesis that account ...
Toxic to cardio and central nervous systems, gastrointestinal bleeding [3] Ephedra: ma huang: Ephedra sinica: Agitation and palpitations, [3] "hypertension, irregular heart rate, insomnia, nervousness, tremors and seizures, paranoid psychosis, heart attacks, strokes, and death", [1] [15] kidney stones [15] Flavonoids (contained in many ...
Infectious mononucleosis (IM, mono), also known as glandular fever, is an infection usually caused by the Epstein–Barr virus (EBV). [2] [3] Most people are infected by the virus as children, when the disease produces few or no symptoms. [2] In young adults, the disease often results in fever, sore throat, enlarged lymph nodes in the neck, and ...
Some foods can cause injuries, while others are potentially sickening. Avocados, microwave popcorn and cookie dough are just a few you should know about. The 10 most dangerous foods in your kitchen
We've rounded up ten dangerous food challenges, from ridiculous dares that'll leave you feeling uncomfortable, to say the least, to deadly delicacies being served around the world.
There are several forms of Epstein–Barr virus (EBV) infection. These include asymptomatic infections, the primary infection, infectious mononucleosis, and the progression of asymptomatic or primary infections to: 1) any one of various Epstein–Barr virus-associated lymphoproliferative diseases such as chronic active EBV infection, EBV+ hemophagocytic lymphohistiocytosis, Burkitt's lymphoma ...
(That's not to say you can't enjoy some of these foods. You may just have to be a little more careful with them!) Check out the slideshow above to discover the dangerous foods hiding in your kitchen.
Foodborne illness (also known as foodborne disease and food poisoning) [1] is any illness resulting from the contamination of food by pathogenic bacteria, viruses, or parasites, [2] as well as prions (the agents of mad cow disease), and toxins such as aflatoxins in peanuts, poisonous mushrooms, and various species of beans that have not been boiled for at least 10 minutes.