It really didn’t matter if the wedding was Protestant, Catholic or Jewish, clergy are clergy and you know what, no two individuals are exactly alike but there’s something about them that makes them immediately recognizable as part of a very idiosyncratic community of poeple.

To me the clergy fall into three main categories. The first one, and probably the funniest is the eccentric type. Its about my discoveries concerning a member of this category that I want to tell you about.

Eccentric clergy, in general, are those who, among other things, overcome their sense of self consciousness by grossly overcompensating in all situations. For some reason they always seem to feel completely and utterly out of place.

This results in some extremely comical dialog that’s accompanied by the weirdest arm and hand movements imaginable. Most of the time it appeared to me like they are flagging the fleet.

But this type are far from being the worst because there is, in matter of fact a far more seriously afflicted group of poor, sad individuals. It is a rare sub group of the eccentric lot which I call the ‘pathologically eccentric’.

One vicar, who must have been in his mid thirties, used to perform wedding ceremonies clad only in his cassock, ankle boots and black knee socks. Yup, you got it, absolutely as stark buck naked as the day he was born under those holy robes.

I discovered this strange fact one day when I decided to use the self timer on my camera. The reason for this was because of the film speed I was using. I had put a highly sensitive film in the camera to compensate for the poor lighting conditions of the churchyard and, consequently, I had to put the camera on the tripod and to use the self timer to eliminate camera shake.

Having already arranged the family and guests in the exact order that I wanted them to stand I stood away from the camera and started to count down the seconds. Right then something hit the vicar on the back of the head causing him to turn around to look in the general direction of the assault.

Low and behold at that very same moment there was an almighty gust of wind that not only raised all the ladies skirts but blew the vicars cassock up over his head as well.

Well, You never saw such a fiasco in all your life. All the ladies screamed hurriedly trying to flatten the fronts of their skirts and frocks, their husbands doing their best to protect their wives modesty, hurried to flatten the back of their wives frocks but the poor vicar’s cassock was blown so high over his head that he couldn’t get it back down in time before the camera took the picture.

Lucky for him, everybody’s attention was diverted.

That is, except for two young children, a boy and a girl, who’s attention was caught by the sight of the black parachute that was once the vicars only screen from complete ridicule being blown right over the top his head.

You never saw a vicar turn around so fast in your life!

The two youngsters, whose necks were stretched right out looking to their left wore wide mouthed expressions of total astonishment, shock and absolute disbelief for what they were seeing. All I can remember thinking at the time was the sheer injustice of the situation those poor kids would be in.

I howled with laughter.

Who would believe them?

Later,when family and friends saw the official picture they all commented about how red the vicars cheeks looked. They All commented that it must have been due to the cold day. If they could only see the cheeks, the ones in my filing cabinet!

I would like to bring light onto the subject of how can you give a huge boost to something which already seems to be doing quite well on it’s own. Well you can and here’s how.

The first thing to do with oatmeal porridge is to add a little more oat bran together with a teaspoon of wheatgerm. The next thing to do is to throw in a handful of cranberries and a handful of blueberries (frozen will do just fine). Then add a desert spoon of grounded wall nuts and a quarter teaspoon of ground black cumin seeds. Personally I like to add three parts water to one part milk with this recipe. Now you can cook your porridge.

After you have poured your porridge out, sprinkle the top with a desert spoon of ground sesame seeds and with a desert spoon of ground flax seed. I personally like to sweeten my porridge with a teaspoon of Honey and royal jelly mix, just for that extra healthy something.

I have purposely avoided going into any of the health benefits of the ingredients that I have mentioned but I will tell you this, they all have fantastic health benefits. I invite you to read up on all of them and agree with me that this recipe will turn out to be the healthiest thing you ever ate.

For most people, food entering the nasal cavity when eating is not a major problem. Few in fact experience the phenomena of food entering the nasal cavity to any serious degree in the sense that the food forms an obstruction of airflow through the nose or the nose and mouth. It is far more common for people to eject liquids through their nasal cavity. This can happen for a number of reasons. Firstly, it often happens when our mental concentration levels are lowered, such as when we laugh, sneeze of cough. Secondly, it can happen when we are surprized suddenly such as may happen if we are slapped on the back. Thirdly, it can happen if our mouths are too full and have problem breathing or swallowing. In this case breath or the action of contraction at the back of the mouth may force liquids, or solids into the nasal cavity. It may also happen to infants if they begin to cry while drinking. Another scenario in which food may be inadvertantly forced into the nasal cavity can happen in cases in which solid food or fluid is accidentally inhaled into the trachea (wind pipe) and in the process of attempting to expell it back into the bucal cavity, it is often forced into the caverns of the nasal passages due to the fact that they are situated directly above the trachea. This phenomenon can greatly incease the intense discomfor of the blockage of the wind pipe and can cause further temporary problems associated in the resumption of the normal breathing rythm. In a minority of cases the outcome may be more serious and require some intervention.

The sensation experienced in such instances may vary from mildly uncomfortable to quite uncomfortable. Rarely do these cases present a serious risk.

The cases in which food may enter the nasal cavity include the following: improperly chewed food. Food must be masticated thoroughly in the mouth so that it forms a semi adhehsive pellet valled a “Bolus” which is then swallowed whole and easily when it is forced by the tongue and soft pallet to the back of the throat. Food that cannot be properly chewed, as in cases whereby individuals has lost all their teeth, may find some pieces of food difficult to swallow. Food that gets stuck at the back of the throat may be accidentally forced into the rear nasal cavity.

Other cases in which food is forced into the nasal cavity may include cases in which individuals have a deformity of the pallet, tongue or a medical condition in which hardening or the inability of the pallet and tongue to contract properly, may cause food to be misdirected into the nasal cavity.

If the airway through the mouth is not blocked, nasal blockages do not present an immediate life threatening risk. However, they can be very uncomfortable. Some medical attention may be required to remove nasal blockages, although, most cases resolves themselves quite well.

Small particals of food do get sucked into the nasal cavity of many people. If the body is not able to remove them they will get infected by, staphilcoccus, streptococcus and other bacteria in the cavity of the nose. Usually, the individual in question and possibly others around him or her may experience an unpleasant smell from the bucal cavity until the offending food particle is dislodged. In other instances, although quite rare, toxins discharged from the bacteria may cause a septic sore to develop within the nasal cavity. Potentially, this may cause discomfort aand in extreme cases may even cause blood poisoning as with any other septic sore anywhere in the body.

When an offensive odor is noticed from the nasal or bocal cavity, medical advice should be sought just as a preventative measure.

Over the months that swine flu has been around, scientists have noticed that, seemingly, it does not pass from person to person in the way that most others flu viruses do. Other flu wiruses can use water supplies as vectors to enter a host. Swine flu must enter the body through the mouth throat or nasal cavities via direct contact.

Here are some simple steps that you can adopt to help reduce your exposure to the swine flu virus.

Wash hands frequently with hot water and soap or alternatively with an alcho gel based product or wipe.

Gargle two to three times daily with salt water or listerine. This will kill most of the flu viruses in your bucal cavity. Drinking frequent hot drinks will also help reduce the numbers of viruses in your mouth.

Wash your nose out with a salt water nasal spray several times a day or wipe the inside of your nose with a cotton bud (Q Tip) soaked in salt water at least twice a day.

Avoid coming into contact with door handles, faucets (taps), basisters and such points of contact which may have been touched by the general public. Where possible open doors with your arm or shoulder.

Weating a surgical mask in crowded places such as busses, trains and stations may also reduce your risk of exposure.

Swine flu is an area where conciousness about good public hygiene can make a great difference.

If you are sick, stay inside your house, do not go outside until given the OK by your doctor or public health or practice nurse. This will help reduce the risk of contaminating others and reduce the risk of complications for yourself.

Avoiding eating food that may have been prepared by people who have come into contact with the general public and who may have swine flu viruses on their hands may also reduce your risk of contamination considerably. Such food outlets may include hot dog tands, hamburger businesses, kebab restaurants Etc. I would advise eating only sizzling hot food on pre-heated plates if you must eat out. Likewise, I would strongly advise against drinking straight out of bottles and cans.

Here’s a subject which I think that we should all be aware of because it is going to seriously effect the food supply of the world as we know it.

While global warming is being officially ignored by the political arm of the Bush administration, and Al Gore’s recent conference on the topic during one of the coldest days of recent years provided joke fodder for conservative talk show hosts, the citizens of Europe and the Pentagon are taking a new look at the greatest danger such climate change could produce for the northern hemisphere – a sudden shift into a new ice age. What they’re finding is not at all comforting.
In quick summary, if enough cold, fresh water coming from the melting polar ice caps and the melting glaciers of Greenland flows into the northern Atlantic, it will shut down the Gulf Stream, which keeps Europe and northeastern North America warm. The worst-case scenario would be a full-blown return of the last ice age – in a period as short as 2 to 3 years from its onset – and the mid-case scenario would be a period like the “little ice age” of a few centuries ago that disrupted worldwide weather patterns leading to extremely harsh winters, droughts, worldwide desertification, crop failures, and wars around the world.
Here’s how it works.
If you look at a globe, you’ll see that the latitude of much of Europe and Scandinavia is the same as that of Alaska and permafrost-locked parts of northern Canada and central Siberia. Yet Europe has a climate more similar to that of the United States than northern Canada or Siberia. Why?
It turns out that our warmth is the result of ocean currents that bring warm surface water up from the equator into northern regions that would otherwise be so cold that even in summer they’d be covered with ice. The current of greatest concern is often referred to as “The Great Conveyor Belt,” which includes what we call the Gulf Stream.
The Great Conveyor Belt, while shaped by the Coriolis effect of the Earth’s rotation, is mostly driven by the greater force created by differences in water temperatures and salinity. The North Atlantic Ocean is saltier and colder than the Pacific, the result of it being so much smaller and locked into place by the Northern and Southern American Hemispheres on the west and Europe and Africa on the east.
As a result, the warm water of the Great Conveyor Belt evaporates out of the North Atlantic leaving behind saltier waters, and the cold continental winds off the northern parts of North America cool the waters. Salty, cool waters settle to the bottom of the sea, most at a point a few hundred kilometers south of the southern tip of Greenland, producing a whirlpool of falling water that’s 5 to 10 miles across. While the whirlpool rarely breaks the surface, during certain times of year it does produce an indentation and current in the ocean that can tilt ships and be seen from space (and may be what we see on the maps of ancient mariners).
This falling column of cold, salt-laden water pours itself to the bottom of the Atlantic, where it forms an undersea river forty times larger than all the rivers on land combined, flowing south down to and around the southern tip of Africa, where it finally reaches the Pacific. Amazingly, the water is so deep and so dense (because of its cold and salinity) that it often doesn’t surface in the Pacific for as much as a thousand years after it first sank in the North Atlantic off the coast of Greenland.
The out-flowing undersea river of cold, salty water makes the level of the Atlantic slightly lower than that of the Pacific, drawing in a strong surface current of warm, fresher water from the Pacific to replace the outflow of the undersea river. This warmer, fresher water slides up through the South Atlantic, loops around North America where it’s known as the Gulf Stream, and ends up off the coast of Europe. By the time it arrives near Greenland, it’s cooled off and evaporated enough water to become cold and salty and sink to the ocean floor, providing a continuous feed for that deep-sea river flowing to the Pacific.
These two flows – warm, fresher water in from the Pacific, which then grows salty and cools and sinks to form an exiting deep sea river – are known as the Great Conveyor Belt.
Amazingly, the Great Conveyor Belt is only thing between comfortable summers and a permanent ice age for Europe and the eastern coast of North America.
Much of this science was unknown as recently as twenty years ago. Then an international group of scientists went to Greenland and used newly developed drilling and sensing equipment to drill into some of the world’s most ancient accessible glaciers. Their instruments were so sensitive that when they analyzed the ice core samples they brought up, they were able to look at individual years of snow. The results were shocking.
Prior to the last decades, it was thought that the periods between glaciations and warmer times in North America, Europe, and North Asia were gradual. We knew from the fossil record that the Great Ice Age period began a few million years ago, and during those years there were times where for hundreds or thousands of years North America, Europe, and Siberia were covered with thick sheets of ice year-round. In between these icy times, there were periods when the glaciers thawed, bare land was exposed, forests grew, and land animals (including early humans) moved into these northern regions.
Most scientists figured the transition time from icy to warm was gradual, lasting dozens to hundreds of years, and nobody was sure exactly what had caused it. (Variations in solar radiation were suspected, as were volcanic activity, along with early theories about the Great Conveyor Belt, which, until recently, was a poorly understood phenomenon.)
Looking at the ice cores, however, scientists were shocked to discover that the transitions from ice age-like weather to contemporary-type weather usually took only two or three years. Something was flipping the weather of the planet back and forth with a rapidity that was startling.
It turns out that the ice age versus temperate weather patterns weren’t part of a smooth and linear process, like a dimmer slider for an overhead light bulb. They are part of a delicately balanced teeter-totter, which can exist in one state or the other, but transits through the middle stage almost overnight. They more resemble a light switch, which is off as you gradually and slowly lift it, until it hits a mid-point threshold or “breakover point” where suddenly the state is flipped from off to on and the light comes on.
It appears that small (less that .1 percent) variations in solar energy happen in roughly 1500-year cycles. This cycle, for example, is what brought us the “Little Ice Age” that started around the year 1400 and dramatically cooled North America and Europe (we’re now in the warming phase, recovering from that). When the ice in the Arctic Ocean is frozen solid and locked up, and the glaciers on Greenland are relatively stable, this variation warms and cools the Earth in a very small way, but doesn’t affect the operation of the Great Conveyor Belt that brings moderating warm water into the North Atlantic.
In millennia past, however, before the Arctic totally froze and locked up, and before some critical threshold amount of fresh water was locked up in the Greenland and other glaciers, these 1500-year variations in solar energy didn’t just slightly warm up or cool down the weather for the landmasses bracketing the North Atlantic. They flipped on and off periods of total glaciation and periods of temperate weather.
And these changes came suddenly.
For early humans living in Europe 30,000 years ago – when the cave paintings in France were produced – the weather would be pretty much like it is today for well over a thousand years, giving people a chance to build culture to the point where they could produce art and reach across large territories.
And then a particularly hard winter would hit.
The spring would come late, and summer would never seem to really arrive, with the winter snows appearing as early as September. The next winter would be brutally cold, and the next spring didn’t happen at all, with above-freezing temperatures only being reached for a few days during August and the snow never completely melting. After that, the summer never returned: for 1500 years the snow simply accumulated and accumulated, deeper and deeper, as the continent came to be covered with glaciers and humans either fled or died out. (Neanderthals, who dominated Europe until the end of these cycles, appear to have been better adapted to cold weather than Homo sapiens.)
What brought on this sudden “disappearance of summer” period was that the warm-water currents of the Great Conveyor Belt had shut down. Once the Gulf Stream was no longer flowing, it only took a year or three for the last of the residual heat held in the North Atlantic Ocean to dissipate into the air over Europe, and then there was no more warmth to moderate the northern latitudes. When the summer stopped in the north, the rains stopped around the equator: At the same time Europe was plunged into an Ice Age, the Middle East and Africa were ravaged by drought and wind-driven firestorms. .
If the Great Conveyor Belt, which includes the Gulf Stream, were to stop flowing today, the result would be sudden and dramatic. Winter would set in for the eastern half of North America and all of Europe and Siberia, and never go away. Within three years, those regions would become uninhabitable and nearly two billion humans would starve, freeze to death, or have to relocate. Civilization as we know it probably couldn’t withstand the impact of such a crushing blow.
And, incredibly, the Great Conveyor Belt has hesitated a few times in the past decade. As William H. Calvin points out in one of the best books available on this topic (“A Brain For All Seasons: human evolution & abrupt climate change”): “.the abrupt cooling in the last warm period shows that a flip can occur in situations much like the present one. What could possibly halt the salt-conveyor belt that brings tropical heat so much farther north and limits the formation of ice sheets? Oceanographers are busy studying present-day failures of annual flushing, which give some perspective on the catastrophic failures of the past. “In the Labrador Sea, flushing failed during the 1970s, was strong again by 1990, and is now declining. In the Greenland Sea over the 1980s salt sinking declined by 80 percent. Obviously, local failures can occur without catastrophe – it’s a question of how often and how widespread the failures are – but the present state of decline is not very reassuring.”
Most scientists involved in research on this topic agree that the culprit is global warming, melting the icebergs on Greenland and the Arctic icepack and thus flushing cold, fresh water down into the Greenland Sea from the north. When a critical threshold is reached, the climate will suddenly switch to an ice age that could last minimally 700 or so years, and maximally over 100,000 years.
And when might that threshold be reached? Nobody knows – the action of the Great Conveyor Belt in defining ice ages was discovered only in the last decade. Preliminary computer models and scientists willing to speculate suggest the switch could flip as early as next year, or it may be generations from now. It may be wobbling right now, producing the extremes of weather we’ve seen in the past few years.
What’s almost certain is that if nothing is done about global warming, it will happen sooner rather than later.

Though it’s relatively rare in the US, food poisoning can happen to anyone, according to MedlinePlus. That doesn’t mean much if you’re the one who gets it. You may get food poisoning at home or while traveling. Each year 60-80 million (that’s MILLION) people around the globe get food poisoning.

If you’ve had food poisoning you know it’s awful, so awful you thought you were going to die. Some people do die. The FDA says food poisoning is especially threatening to kids five years old and younger, and the elderly. E.coli can cause hemolyptic uremic syndrome, which can lead to kidney damage and, in some cases, death.

The symptoms of food poisoning are nasty: nausea, vomiting, diarrhea, fever, headaches, and weakness. Food poisoning strikes within two-to-four hours after eating contaminated food and it can last as long as 10 days. Prevetion is the best defense against food poisoning.

Mayo Clinic, in an Internet article called “Serve it Up Safe: 8 Ways to Prevent Food-Bourne Illness,” lists some prevention tips, such as washing linens often and washing equipment, including your meat thermometer, in hot, soapy water. To be in the safe side, the article says you should reheat leftovers to an internal temperature of 165 degrees.

Practice safe food handling during the holidays. Unsure about what to do? The USDA Food and Safety Inspection Service has published a colorful booklet called “Cooking for Groups.” You’ll find the booklet on www.FoodSafety.gov. You’ll find additional information on www.fightingbac.org. And follow these tips to keep your tummy safe during the holidays.

AT HOME

1. Wash your hands well before handling food.

2. Use paper or cloth dishcloths, not sponges.

4. Separate raw foods from ready-to-eat foods.

5. Store washed produce in a different container, not the original.

6. Keep cold foods at 40 degrees or less.

7. Keep hot foods at 140 degrees or more.

8. Double-bag leaking meat and poultry packages or seal them in plastic wrap.

9. Thaw meat and poultry in the refrigerator, not on the counter.

10. NEVER eat frozen meat, poultry or fish that has been thawed and refrozen.

11. Check internal temperature of meat and poultry with a thermometer.

12. Use a clean spoon every time you taste food.

13. Clear leftover food quickly and refrigerate.

AT WORK

1. Ask a knowledgable person to be in charge.

2. Refrigerate donated food immediately.

3. Wash hands before handling food. (Buy several bottles of hand sanitizer.)

4. Label foods so people know what they’re eating.

5. Tell people if food contains nuts or soy.

6. Serve food in small batches, not all at once.

7. Keep mayonnaise-based foods icy cold.

8. Keep hot foods really hot.

9. Don’t leave food out for more than two hours.

10. Provide clean storage containers for leftovers. Write the food and date on all containers.

11. Discard food that hasn’t been refrigerated for more than four hours.

AT A RESTAURANT

1. Check to see if food handlers are wearing plastic gloves.

2. Find out if the food handlers are handling money. (Money is often contaiminaed with human feces.)

3. Is there a cough shield over the food table?

4. Skip the salad bar if the ingredients aren’t on ice.

5. Check to see if the restaurant has a clean plate policy for additional servings of salad.

6. Don’t eat salad dressing that’s in open bowls on the table.

7. Make sure hot food is kept in warming pans, kettles, and hot plates.

8. Each dish should have its own serving spoon or fork.

9. Servers should bring buffet foods out in small batches.

10. Does the menu say all beef will be cooked to medium temperature?

11. Hamburgers should be cooked until the internal temperature is 160 degrees.

12. Write the food and date on your doggie bag/box.

“Everyone is at risk for foodbourne illness,” according to the FDA’s Food Safety Education Website. That makes food safety your business. Call the local public health department if you see unsafe food practices. And follow the FDA’s advice during the holidays: When in doubt throw it out!

Copyright 2005 by Harriet Hodgson. To learn more about her work go to http://www.harriethodgson.com/.

Harriet Hodgson has been a nonfiction writer for 27 years and is a member of the Association of Health Care Journalists. Before she became a health writer she was a food writer for the former “Rochester Magazine,” in her hometown of Rochester, MN. Her 24th book, “Smiling Through Your Tears: Anticipating Grief,” written with Lois Krahn, MD, is available from http://www.amazon.com. A five-star review of the book is also posted on Amazon. The book is packed with Healing Steps – 114 in all – that lead readers to their own healing path.

Article Source: http://EzineArticles.com/?expert=Harriet_Hodgson

To say that encountering this complaint would spoil your whole day would be a gross understatement. In fact you’re likely to spend several days recovering from it. In extreme cases it can be fatal.

So is there any way to make sure you never succumb to food poisoning? Well, there may be no infallible approach, but you can certainly act in such a way that your chances of becoming a victim are drastically reduced.

Personal hygiene is a good starting point. This question is perhaps a trifle taboo, but I’m going to ask it anyway – do YOU wash your hands after going to the toilet? If you don’t, you will after reading this. This is to me the most basic and essential step in keeping even a reasonable level of personal cleanliness. Yet so many people neglect to do this. To me, that’s just asking for trouble sooner or later, and is in any event a betrayal of everyone else you come into contact with.

Who do you think really wants to share with you the myriad of germs and microbes that you have on your hands immediately after attending to the bodily functions that we all have to attend to several times a day? And you will share them with everyone who touches almost anything fairly soon after you’ve touched it, or with whom you shake hands. It’s the reason why most PC keyboards are as rife with germs as a toilet seat.

I still see people coming out of public lavatories without so much as a glance at the wash basins. Yet they’ve been in a place rife with both air borne and surface bound germs and microbes. The very smell of them broadcasts their nature. Until such people actually DO wash their hands everything they touch will be contaminated with the harmful bacteria and shigella that is without doubt increasing and multiplying on their hands.

For this reason I always wash my hands carefully every time I return home from a trip out, even if I’ve only been to the corner shop. It makes sense, doesn’t it?

If all the doctors and nurses, patients and visitors, hospital workers and porters and everyone else to be found in hospitals simply washed their hands after doing what we all have to do a few times a day, then all the so-called hospital super-bugs, the MRSA and everything else that we spend millions of pounds or dollars trying to fight each year, all of it would simply disappear.

However, don’t hold your breath waiting for that to happen.

Always make a point of washing your hands thoroughly before preparing food. If the ingredients of the meal include meat, fish, fowl or eggs then wash after each time you’ve handled them.

The next point is to never eat raw food that comprises meat, fish, fowl, milk or eggs. Sea food is especially prone to harbour harmful bacteria, so be particularly careful when eating this. Wash all food under the cold tap before cooking or eating.

Above 65.5 or below 4.5. Those are the figures to remember concerning the temperatures in degrees Celsius or Centigrade in which bacteria cannot multiply. That’s why raw food has to be kept chilled until it is ready for cooking, when it should be heated to at least the temperature required to kill bacteria.

To be sure of this, meat should be cooked until there is no more pink left in it, fowl until none of the joints are red and fish should be flaking by the time it’s taken out of the oven.

If using a microwave oven you should use a meat thermometer to check the internal temperature. Keep meat gravy or juice away from other food. Use separate utensils, chopping board, etc for meat and other animal products on the one hand and everything else on the other. Wash them with bleach or lathered water afterwards. In fact wash the whole kitchen work top area regularly and always after preparing dishes containing animal products. Replace sponges regularly and use paper kitchen towels for wiping down.

Food that’s been left at room temperature for 2 hours or more can be contaminated, especially if it is high in protein, eg meat, eggs, chips.

Be careful when defrosting meat or poultry, as the surface will defreeze more quickly than the inside. Bacteria may therefore be growing on the outside by the time the inside is unfrozen. Defreeze it in the refrigerator to avoid this problem. If keeping anything for another meal, replace it in the refrigerator immediately. And never keep meat or poultry, or fish, above vegetables or other kinds of non-meat food in the refrigerator in case anything falls down to cause contamination.

Trust your instincts. If food doesn’t somehow look right then it usually isn’t. A quick test with your nose should detect any tell-tale smell of decay or contamination.

Finally, eat your food slowly, relish it and allow your body and digestive system ample time and optimum conditions for digesting it. Bon appetit!

Philip Gegan is a writer and practitioner of Acupressure. He challenges you to read his advice and NOT be able to press away at least 10 kinds of pain, including headaches, colds, flu, hangovers, asthma, heartburn, and even… acne(!) at… http://www.pressawaypain.com

Article Source: http://EzineArticles.com/?expert=Philip_Gegan

Woven bags and wooden boxes were among the first. As more materials were developed and processed they too became of use as packaging.

During the 19th century, and as a result of the industrial revolution, packaging became far more advanced. Tin cans and the first cardboard boxes emerged. Later still, in the early 20th century, plastics and aluminium were incorporated into packaging, around the same time we were becoming more and more aware of food safety and food hygiene.

We have made huge advances in both packaging and food safety.

Today packaging is a highly scientific field, it also requires technological and artistic understanding, as well as in-depth product knowledge. There are hundreds of high profile careers within the industry, including ‘Packaging Engineering’. Subjects studied for this qualification are varied, basic engineering, basic science, and business, food safety, recycling, even robotics! It is an industry that is always advancing.

Some functions of packaging;

Containment of product
Protection of product (physically and hygienically)
Product control- e.g. tamper evident opening
Product information
Marketing and branding of product/retailer
Provides controlled sized portions/amounts of product

As our global awareness of the environment increases, our priorities and requirements of what packaging should be changes. A now commonly used phrase – ‘Reduce, Re-use, Recycle’ is of great importance where packaging is concerned. Sustainable packaging is an area in which experts are particularly keen to develop.

Packaging has become more than just a means of easily transporting or containing products and is currently categorised into packaging types;

Primary – usually in direct contact with product e.g. brown kraft paper bags
Secondary- contains primary packaging and product, e.g. a multi-pack of crisp packets
Tertiary- involves warehouse storage and transport of bulk products, e.g. pallets

Within these types of packaging are more type-specific fields, e.g. drugs or food.

Food packaging is a specialist subject within the packaging industry, and works closely with the U.K’s governing body for all food legislation and safety, ‘The UK Food Standards Agency’. Food safety entails scientifically researched rulings on all aspects of food to prevent food borne illnesses.

We all expect there to be specific rules and guidelines in place for Dental Surgery Assistants, or Hospital Nurses to prevent illness or disease through the spreading of bacteria and viruses, but would you expect such rules to be in place for food? Well they are!

The UK Food Standards Agency provides the food industry and the general public with well researched, easy to access information regarding food and food safety, it also enforces laws on, for example, required standards on food packaging materials.

A great deal of scientific research is undertaken to ensure all materials which contact food at any stage of its handling is safe, from food containers, to the ink used in food product labelling. It is their responsibility to ensure the public is kept safe from harmful chemicals through related materials. There are specific rules in place for specific materials, plastics, for example have a whole list of laws for themselves.

On the UK Food Standards Agency website there are notes on ‘Guidance on the Plastic Materials and Articles in Contact with Food (England) Regulations 2009, available for associated businesses to read. It also provides information on which legal body represents particular materials, so you know who you are legally required to obey.

In 2004 a new European Regulation was introduced regarding food contact materials, and the UK Food Standards Agency was responsible for representing our countries interests. Their primary goal was ensuring UK citizens are still kept safe from risk of harmful chemicals in food contact materials when on holiday in Europe. This is also available to read on their website.

The development, research, and governance of food packaging both for supermarket food and for home-prepared food is vital not only for our convenience, but also for our safety. The next time you put your sandwiches into ‘food safe polythene bags’ or your children come home with sweets in’ candy stripe paper bags’ think how many experts have made it safe enough for us all to use.

Many thanks to the team at http://www.onlinepackagingshop.co.uk for helping with the article. When it comes to retail packaging supplies, all you need to do is visit them.

Let the click of the mouse steer you to the best place to buy Food Safe Packaging on the Internet. They have got your food safe packaging needs covered.

Article Source: http://EzineArticles.com/?expert=Christian_Schulze

First of all, relax… making baby food is simple. You don’t need many ingredients, special equipment (except a blender or food processor) or much time.

Apart from saving you money, making your own baby food provides fantastic nutrition for your little one and gives you peace of mind. After all you know exactly what’s gone into your baby’s food, how it was prepared and the quality of ingredients used.

Most pediatricians advice babies should be be between 4 and 6 months before starting solids. Rice cereal is usually the first food of choice as it doesn’t contain wheat (which can be harder for babies to digest) and most babies can easily tolerate it.
If you’re not sure if your baby is ready for solids always ask your pediatrician first.

It’s always best to introduce one new food at a time just in case your baby has an allergic reaction to a certain food. This will make it easier to pinpoint which foods caused it.

Here’s an easy step-by-step guide to making baby food.

Hygiene:

There’s no need to sterilize feeding equipment as you would baby bottles and teats, but you should wash everything you’ll be using in hot soapy water before starting. It’s also smart to wipe down the counter top and work area before starting.

As with regular cooking, it’s important to use a separate chopping board for meat to avoid cross contamination. And do not let raw food come into contact with cooked food.

Always thaw frozen baby food in the refrigerator. Thawing the food at room temperature may breed bacteria which can cause illness.

Equipment:

A food processor, blender or hand-held blender is ideal for a very smooth consistency. Once your baby is used to solids you can simply mash the food with a fork.

Preferably your baby should sit in a high chair or other upright child safety seat. Baby should be upright at all times to help food digestion and avoid choking.

To feed baby a few simple plastic bowls and spoons without rough edges will do. And don’t forget to get a few packs of baby bibs and have plenty of cleaning cloths handy!

Preparation:

Scrub and peel fruits and vegetables well.

Remove all fat, skin, and bones from fresh meat. Always check to make sure the meat is fresh. If you have any doubts as to the freshness of the meat, it’s best not to use it as it’s just not worth your baby getting sick.

Use only a small amount of water when cooking to avoid loosing valuable nutrients. Many vegetables can be steamed to preserve nutrients.

Never add any seasonings, salt, sugar, or other sweeteners. This will make the food too strong for your baby’s taste buds and can actually make him ill.

Transfer cooked food to a food processor and process until smooth (adding a little of the cooking water if necessary) or use a hand-held blender.

For a thicker consistency, simply mash the food using a fork. You can always add a little breast milk or formula to make it smoother.

* Medical literature advices egg whites, strawberries, honey and peanut products should be avoided until 12 months of age as they have been known to cause allergies in young children.

Storage:

As baby’s only eat a small amount of food, freezing is ideal for baby food. There are several ways you can do this.

One of the easiest ways is to fill up an ice cube tray with any unused baby food (do not save any leftover food from your baby’s bowl or that has been contaminated by your baby’s saliva). Once the food is frozen immediately transfer to individual plastic bags. Depending on how much your baby eats, place a few cubes of baby food in each bag. Don’t forget to label and date it.

Advice varies on how long you should freeze baby food for. Most experts agree frozen baby food should not be kept longer than 3 months. Ideally, try not to keep the food longer than one month as it may loose some of its nutritional content as time passes. Remember your baby doesn’t eat very much at first so make smaller batches.

You can also place small amounts of food in individual plastic containers with lids, and stick labelling tape to the top of the lid.

Reheating:

Easily reheat frozen food by placing it in a heat-proof bowl. Place the bowl in or over a pan of simmering water. Gently reheat while stirring occasionally.

You can also reheat the food in the microwave. This will save you time, but be extra careful as the food will be hotter in some places more than others. Always stir the food and taste it before serving to make sure it’s not too hot. Always, let the food sit for a minute or two before serving to baby. Stir again just before serving.

Always thaw frozen baby food in the refrigerator. Do not thaw baby food at room temperate as it can breed bacteria.

That’s it… a few simple steps to making your own baby food. Homemade baby food will save you money but best of all you’ll be giving your baby the most nutritious foods possible.

For tons of delicious family-friendly recipes, nutrition articles, tips, resources and free recipe newsletter, visit http://www.easy-kid-recipes.com

Article Source: http://EzineArticles.com/?expert=Mila_Sidman

Seeing your child choking on a piece of hotdog, carrot or anything else for that matter is a very stressful experience for any parent. Here’s a few tip on how to avoid child choking. The subject of food safety also includes how we prepare food for specific groups who may encounter problems swallowing the food correctly if it’s presented to them in the wrong way.

Never feed a child anything that is hard and round always cut into strips lengthwise. Cutting this way will in no way disturb training your child how to chew corectly. This is particularly important if your child was born with a weakness of the jaw muscles or any other type of bucal cavity disorder, tongue disorder or other disorders of the oesophagus, larynx or pyloric stenitis. Some problematic types of food which demand special attention for toddlers include: hotdogs, sausages, carrots, cellery, cucumbers, olives, cheries, strawberries, cherry tomatoes, small beets, small Parisienne potatoes, melon balls, large whole beans, etc. Children may also encounter food which is difficult to swallow such as peanut butter on bread, boiled egg sandwiches and the like, so always have a glass of water on hand to help to wash those pasty dry foods down should the need arise.

Do not feed your children hard candies, boiled sweets, jelly beans, toffee, mentos, gob stoppers, wine gums, chewing gum or any tye of peanut, hazel nut, almond, macademia nut or pistachio until they are at least 7 years old. Prefer fudge, jelly babies, marsh mallows or any other soft and non round sweet.
Do not feed your children buscuits made out of fine corn starch because this can form a glue like mass that can clog the back of the throat. Likewise do not allow your child to eat any fruit with large pips and/or seeds before you take the pip or seed out.

It is also not advisable to feed children any type of fish that may contain bones until they are at least ten years old. All fish products for small children should be ground into a paste.

Common sense is the rule of thumb in preparing food for toddlers. It is not enough to think how to cut food so that it will be small enough to chew, it is also necessary to think of how to cut food so that it will not cause an obstruction of the wind pipe. A responsible attitude and forward thinking work to prevent unnecessary stress for both parent and child and can even prevent what amount to unnecessary tragedies in quite a few cases. Keep food safety in mind when preparing food for your children.

NB. Round objects in a childs mouth can be mistaken for a bolus of food which can cause the mouth’s sensory organs to become confused and to send the object to the throat cavity. By being too large to swallow the epiglottis tries to eject the foreign object from the larynx which leaves the object hovering over the open trachea. The natural instinct to take a deep breath can cause the object in question to be drawn into the wind pipe where it causes an obstruction to air flow. In the following educational film clip you will be shown how to perform safe rescue techniques on children and infants. Every parent should become familiar with these techniques.