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Here's why mold grows on food, what happens when you eat it, and tips to keep food mold-free. What is mold? Molds are microscopic fungi, Josephine Wee, Ph.D., an assistant professor of food ...
Common symptoms of food poisoning include stomach aches and pain, nausea, fever, vomiting, diarrhea and headache. "Those most at risk for severe foodborne illness include children under 5 ...
A 2023 study found that four weeks of ginger supplementation significantly reduced stomach pain, burning, and heartburn in 51 subjects. RELATED: Secret Side Effects of Eating Ginger, Say ...
Mold exposures have a variety of health effects depending on the person. Some people are more sensitive to mold than others. Exposure to mold can cause several health issues such as; throat irritation, nasal stuffiness, eye irritation, cough, and wheezing, as well as skin irritation in some cases.
Staphylococcal enteritis is an inflammation that is usually caused by eating or drinking substances contaminated with staph enterotoxin. The toxin, not the bacterium, settles in the small intestine and causes inflammation and swelling. This in turn can cause abdominal pain, cramping, dehydration, diarrhea and fever. [1]
A glass of red wine. The health effects of wine are mainly determined by its active ingredient – alcohol. [1] [2] Preliminary studies found that drinking small quantities of wine (up to one standard drink per day for women and one to two drinks per day for men), particularly of red wine, may be associated with a decreased risk of cardiovascular diseases, cognitive decline, stroke, diabetes ...
Other studies support the anti-inflammatory benefits of red wine consumption. This effect is also thanks to red wine’s antioxidants, which may help counter oxidative stress that can damage cells ...
An "incident" of chemical food contamination may be defined as an episodic occurrence of adverse health effects in humans (or animals that might be consumed by humans) following high exposure to particular chemicals, or instances where episodically high concentrations of chemical hazards were detected in the food chain and traced back to a particular event.