Juice Plus and Sports

Eggs and food hygiene are two topics that don’t always go hand in hand. Eggs are the produce of the rear end of chickens, to put it bluntly. What is more is that after collection they may not be cleaned, by law! However, this does happens. Some egg farms separate dirty eggs together and instead of being destroyed the farmer will place a worker to wash them with some kind of brush and water. This happens especially in countries where hygiene inspection is not all it should be. Also, in chicken runs that have older chickens in them the rate of egg laying drops. This means that eggs may not usually collected for several days. On top of that, the lack of human presents allows rats to roam freely and eat eggs. Their trail of Urine will be on the eggs that remain intact.

Chicken farms keep hens in very crowded conditions. All their bodily functions occur in that same space. Typically six hens are kept in a small cage of about 60 to 70 centimeters in length. The Hen has a water channel in front of the cage which is communal to all the cages in the row and similarly a feed channel. Underneath the cage runs a belt which is rotated periodically to a place into which the feces drops into a worm operated channel that takes the feces out of the building. However, this is the good scenario. In many countries the feces simply collects on the floor and is not collected until the chickens are changed.Other battery visitors may include snakes, otters, weasels, martins, pole cats, mongoose, pigeons and more.

Because of all of these factors the hens production life is of great importance to the farmers and it is for this reason that they often give hens large quantities of antibiotics that find their way into the eggs and effect humans by killing many essential species of bacteria that need to be in the human digestive system. This can directly effect your health and that of the very young and the elderly particularly.

Some eggs are sterilized by radiation. This, however is no guarantee that antibiotics will be destroyed. Personally, I do my very best not to eat eggs as do many veterinarians, doctors and food hygiene experts.

Eggs should be stored in a closed container when in the fridge. and I do mean air sealed. Also, the storage container should be washed and soaked in sterilizing fluid before filling it with a new batch of eggs. Do not put uncooked eggs in food preparation surfaces, put them in a side trolley or in a dish in the sink. Throw eggs shells away immediately after you open the eggs and then wash your hands. Eggs should be opened individually into a small bowl and examined for freshness before adding to the bowl with the opened eggs in it. After all direct contact with eggs wash hands and dishes immediately in hot water and detergent before continuing with the dish being prepared. Never serve raw eggs in any way. Never serve soft boiled eggs or eggs with a liquid yolk. The risks are just too great. Also,never buy eggs that have been kept in warm conditions, (not refrigerated). With eggs the rule of thumb is to always err on the side of caution.


In 2011 I began to have trouble with an infected heart valve. I was becoming breathless quickly and had to take long rests to get my breath back. It was obvious that my left ventricle had a thickened wall and also blood was flowing back into the ventricle instead of getting pumped out through my body.

In 2012 things got worse, I had lost consciousness a couple of times and whenever I lay down I felt dizziness for over a quarter of an hour. It was decided that I was to have an aortic valve replacement with open heart surgery.

After the operation I felt quite well. I soon was walking much more than I had before without getting breathless. Then, about two weeks after the operation an infection set into the area around my sternum. I had contracted a bacteria called Pseudomonas a. At first the wound was just oozing but after a few days my temperature went up and I had to go back into hospital.

It took three bouts of two antibiotics to bring things under control. The bacteria had been beaten but Candida had set in and for me this was far worse than the bacterial infection. I felt really lousy. It took over a month to get rid of it, or at least to contain it to a level that was manageable. these things are very difficult to completely get rid of.

All was well for a while, a short while. It was after a couple of months that I started getting hand shaking, muscle pain, joint pain, IBS symptoms, depression,anxiety and twitching legs. My GP told me that she was sure I had Fibromyalgiatop-view-1248950_1920 and sent me to a reumatologist for diagnosis. He confirmed the worst, I indeed did have Fibromyalgia. At first there was not much to do except to rest, exercise in a heated pool, have gentle massages and whatever else I discovered helped, such as classical music.

It was then that an old and loyal friend phoned me and told me about Juice Plus and it’s nutritional properties. To tell you the truth, I decided to take it more to keep the replacement heart valve in shape than for the fibromyalgia. Anyway, I started to take Juice Plus capsules. In a reasonably short time I started to feel improvements in little niggly things like split skin on my hands, a better complexion, fewer hunger pangs. Sometime after that I realized that I had more energy and I was more motivated. I could exercise almost three time more than I had done before taking the capsules and my concentration was improving. I could do some work again and I was sleeping less and napping less. With Fibromyalgia these things are major achievements. I will confide in you that before taking the Juice Plus capsules I was considering travelling to Switzerland for euthanasia. I don’t think I would have done it because of my love for my children, however, the thoughts and desire were there and because of this I was a candidate for a period of treatment in the psychiatric ward.

Thankfully Juice Plus got me out of that situation and after a period of nearly six years away from the blog I am working on it again. Even my doctors couldn’t believe the difference Juice Plus had had upon me. The Author.

citrus-1150025_1920Unlike most other nutritional supplements, Juice Plus supplements are made out of thirty different fruits and vegetables. Juice Plus is produced by farmers that work specifically and only for the Juice Plus company using the most up to date organic methods. The produce is always processed straight away, while the fruit is at it’s freshest and most beneficial.

Juice plus separates the juice of the fruit and vegetables and processes it further to remove all but the components that Juice Plus wants to put into their capsules. The Majority of those components are phytonutrients and other plant compounds such as antioxidants that are the most beneficial to the body.

Every part of the process and packaging is performed under the stringent quality control of Juice Plus in their own plants. Even the capsule shell is produced by the company. The capsule is made from the cellulose of the Guar plant combined with sea weed.

Juice Plus has been tested by multiple research and quality control bodies who have all found that Juice Plus has definite benefits that translate into correct body function. It is a unique product based upon thirty species of fruit and vegetables or in other words, food! Juice Pule’s aim is to provide you with the nutritional level that your body functions need.

Juice Plus fruit and Vegetable capsules also have a cleaning or detoxing effect on your body. The difference between other detox methods and the Juice Plus system is that Juice Plus provides nutrient to the cell at the same time as it is detoxing of the cell. This function is proving to have tremendous advantages for people who need detox most such as athletes and those recovering from disease. For athletes this function translates into recovery time which is crucial both during exertion and in the interim period between events. the danger of over training and peaking too soon is thus lessened substantially.

Juice Plus has been chosen by Some Olympic teams as the only nutritional supplement they use. This is no mean achievement for any company. I strongly recommend Juice Plus to all age groups to prevent present and later wear and tear on the body and to prevent the likelihood of future health complications that come from free radical damage.





The following article deals with pork tapeworm infection which is a food hygiene problem throughout the third world in particular.

Unfortunately and tragically one of my very best friends died as a consequence of cysticercosis trough eating pork that was not throughly cooked in the town of Cusco in the Peruvian Andes mountains. In addition I have worked with another young peruviian man who had cysticercosis but luckily for him I was at his side to call for an ambulance. In Israel it is very rare to see this condition and so it took the medical team several hours to figure out what was going on with him.

Cysticercosis is an intestinal infection by the adult tapeworm or cestode. Infection with the tapeworm lavae causes cysticercosis in humans.

The adult tapeworm may measure up to 2.5 to 3 meters in length and is armed with a head section, or scolex, from which protrude several hooklets and a body which is made up of up to 1000 a thousand proglottids, or egg sacks. Hogs and pigs are the specific host of this paracite and humans are normally an intermediary host.

The embrios which are periodically released from the proglottids burst under the pressure greated by the embrio mass within where they penetrate the intestinal wall and are carried via the blood to subcutaneous tissues, muscles, viscera and the central nervous system (including the brain).

Infection with the adult worm is normally asymptomic. However the laval infection within the tissues of the body can cause pain, weakness, fever and if the CNS is involved symptoms of meningoencephalitis or epilepsy may appear.

The presence of tapeworms is often diagnoses by finding the presence of lavae in stools or around the rectal area. This may involve itching and lack of ability to sit still on the part of children. Cystericosis is normally suspected in areas where pork is raised in poor conditions. This condition can be treated but in patients where symptoms resemble epilepsy, death due to receiving blows on the head or falling into water are quite common.

This condition is preventable by raising pigs in hygienic conditions and by feeding them sufficient quantities of non infected foods. Also, in the event that there is no other meat to eat except pork then the meat should be thoroughly cooked by boiling until the meat becomes completely tender. This will have the effect of killing all lava.

Cheesemaking is an area of food hygiene that requires particular attention to cleaning. It is not enough to use ordinary detergents in cheesemaking, special detergents are sold to dairies by their dairy products suppliers. This includes the chemicals used for cleaning the pasteurising machines. In fact, a good cheesemaker spends around 50% of his time cleaning.

Cheese can only be made in vats that can tolerate being washed in caustic soda. This means that the only metal that can be used is stainless steel. All vats and stainless steel work surfaces must be washed after each job, after the end of the working day and before work begins in the morning. This also includes milk holding tanks and their pipes which are washed in an internal washing system using caustic soda in water that is heated to 65-70 degrees Centigrade.

The soda is sprayed into the tank by a pump via a rotating sprinkler. After the cycle has worked for the correct period the soda is sent into the drain, the tank is then sprayed by hand to get rid of all soda residue, including sending some through the sprinkler, then filled with an adequate quantity of fresh water which is pumped through the pipes to wash out any soda remaining in them. The pasteuriser is also undergoes CIP (cleaning in place), as soon as the milk has been pasteurised and also at the beginning of every working day before milk is passed through it to be pasteurised.

Cheese dairies usually only work making one type of cheese. However, some “boutique” dairies make a selection of cheeses. It is important to keep the production of cheese that incorporate the use of molds well away from cheeses that do not have molds in them because because it is almost impossible to prevent mold cross contamination. Even a single mold spore in a block of maturing cheese can cause it to go runny and take on entirely different characteristics from those desired and the whole maturation room will be infected with cheese mold spores.

If you make cheeses remember these principles. When making cheeses nothing else should be in the area during the whole process. Personal hygiene is of utmost importance. Hands washed to the elbow in very hot water and detergent, no rings, no watches, no bracelets. Wear gloves whenever handling milk products and change gloves if they are surgeons gloves or wash them frequently in hot water and detergent if they are not disposable ones.

Many small food manufacturers make fresh delicacies to sell in local markets. Many such products incorporate spices into recipes. In most cases herbs and spices originate in foreign countries with low food safety records and because of this many potentially harmful bacteria or molds can be found in spices, usually in the dormant spore stage. When we add spices to products, particularly products that are raw or immersed in spice mixtures, we provide bacterial spores with the conditions that they need to develop into bacteria by providing them with temperature, water and a food source. I have bought products that look very tempting. Prepared beautifully in decorative jars which have been topped up with extra virgin olive oil, only to find, upon opening the jar that the contents have fermented. This is evident by the release of gas as it literally fizzes into a froth at the top of the open jar.

It is totally evident that the people making these products used non irradiated spices. At least, this is the most common cause. For a few dollars extra any spice can be bought from suppliers that supply irradiated spices. This ensures that all organic contaminants are totally neutralized. The taste of the spice isn’t effected greatly in this process either. It may even have a fresher taste than spices that have not been irradiated. My advice to all food vendors and food preparers is to use irradiated spice and to distance yourselves from the chance of product contamination or fermentation.

Choking on food is a problem that people encounter from time to time. For some, the anticipation of choking on food causes severe phobia and it is for this reason that they will choose not to eat many food types or textures. For most people the fear of choking concentrates mainly on choking on chicken or fish bones and, in the case of children, peanuts.

However, choking is a threat. Usually, and fortunately, small pieces of food enter the trachea. Such small pieces of food do not close off the ability to breathe altogether and, although great discomfort is experienced, the piece of food will be ejected with coughing.

Due to the fact that mankind evolved as a browser, meaning eating while on the move, it is likely that only smallish pieces of food were put into the mouth at any one time. Individuals would have been immersed in picking their food and concentrating on locating the best samples. Therefore, feeding would have been relatively personal and quiet.

Nowadays, many of us eat together. Meal times have gained many diversions such as watching the TV, singing, laughing and talking loudly. All of these diversions serve to divert us from eating our food attentively.

One of the main causes of ingesting food into the trachea is due to breathing through the mouth while eating. A lot of people take advantage of the opportunity of having an open mouth to fulfill two functions, namely that of taking a breath so as not to be short of breath while chewing and that of inserting food into the mouth.

The proper way to put food into the mouth, from a safety aspect would be to take a breath through the nose, then to open the mouth and to insert the food without taking a breath. One would then close the mouth to chew ones food, continuing to breath through the nose. Breathing through the mouth when eating is a bad habit with it’s risks attached.

Much can be do to lessen the risk of serious, life threatening choking in the way we cut our food. Food should bot be served in the form of balls or ovals. Everything should be at least cut in half. Food should not be cut into rings or disks. Strips are much safer for all age groups. Food should not be served in large pieces either because many people fail to chew their food and tend to swallow their food after only a few chews. Large pieces of food can stick in the throat and the muscular pressure that is created by the discomfort can push the epiglottis upwards leaving the trachea open for food to enter.

Powders are another cause of choking and discomfort, especially icing sugar. Again, if air is inhaled while placing the food item in the mouth, icing sugar will be taken into the trachea and cause a reaction that can lead to severe coughing and a choking sensation. There is not much to do about this other than to let the body deal with the problem, of, in serious cases to call for an ambulance.

While drinking we do not usually breathe through the mouth, however, accidental entry of liquids can enter the lung during coughing bouts. hiccups and loss of concentration such as when we burst into laughter. Usually these amounts are small and do not cause more than severe discomfort due to coughing, however, there have been cases where I have had to call an ambulance due to tracheal constriction which can happen, especially if the individual is asthmatic.The Heimlich ManeuverGraphic courtesy of alexdanenberger.com

People preparing food for others should be particularly attentive to how the food is cut. Don’t cut corners and hope for the best. Always be two steps ahead of your diners with respect to their safety at the dining table. You are taking care of them so rely on Murphy’s law of the kitchen. “anything that can happen will happen, if left to chance.”

In the visual aid you will see how to perform the Heimlich maneuver. This maneuver is a technique used to force food blocking the trachea back through the mouth. When done on small children this maneuver should be done using the fingertips only.


[tweetthis twitter_handles=”http://holdcroft.biz/food-hygiene-essentials-free-ebook/” hidden_hashtags=”#foodhygiene #foodpreparation #cooking #crazyfood #vegan #rawfood #food #cakes #deserts #cream” display_mode=”box”]Study reveals that vegetarians can expect to live 4 years longer on average. Why? Is meat so bad? What are we doing wrong?[/tweetthis]


breakfast-buffet-940622Latest studies reveal that vegetarians can look forward to an extra four years of life. Studies in an Arizona university which included 1.5 million participants revealed that for meat eaters there is an increased risk of over 25% to develop death causing conditions at an earlier age to that of their vegetation counterparts.

The department of family medicine says that the finding confirm earlier notions that the diet has the ability to harm or to heal. The eating of red meat, including pork and all forms of processed meats are the main source of concern.

These are the main points of the report, so lets look into them a little deeper. Firstly, the gut is only capable of processing 50 grams of protein per meal. The body invests a lot of energy breaking protein down because the chains of amino acids in meat need specialized enzymes to break them into smaller chains. We need to realize, also, that proteins exist in plants based foods as well as in meat.

Plant proteins are easier to digest because chemicals that create specialized bonds such as sulphur. Excess meat protein is, therefore pushed through the gut relatively unprocessed and exists the body, more or less as it was put into the body as raw protein.

There is however a complication in that meat tends to stick to the Gut wall and to form pockets. This is due to the fact that meat is more difficult to push along the gut in the smooth peristaltic motion. When the gut has a problem with something it gets stuck on, the muscles find their way around the obstacle so as not to disrupt the timing of the peristaltic motion. Thus, pockets are formed!

These pockets ferment upon the wall of the gut and cause inflammation of the villi. The villi, then become inflamed and porous to the passage of bacteria. This triggers an immune response, one of which is the release of cortisol hormone that reduces inflammation. Cortisol, is a steroid and as with all steroids it tends to interrupt the production of antibodies. This means that in practical terms, the gut becomes chronically ill, to one degree or another.

Vegetables, on the market-1178246_1920other hand contain two factors that help to prevent and to cure this from happening. The first is fiber. Fiber absorbs water and acts as a sponge that cleans the gut out. However, fiber has to be chewed and ground, almost into a powder by the teeth stomach. Large balls of fiber in the gut can act in a similar way to meat blockages. This means that chewing properly is a vital factor of digestion.

The second factor active in plants is a vast array of micro nutrients called phytonutrients. For our bodies to function properly we need phytonutrients from multiple sources of fruits, vegetables, herbs, nuts and even spices. Phytonutrients help in the correct transportation of nutrients to the cells and in the transportation of wast materials from the cells. By eating many varieties of plant foods we ensure that there is enough range of essential organic chemicals to perform all the necessary tasks in a symbiotic and integral way And this is why plant foods extend our lives. The report is absolutely correct.





Tilapia has become America’s third most popular fish but it has recently come under attack because most of the fish are raised on Chinese fish farms that practice bad fish farming management. Tilapia is popular because it is relatively cheap, tasty and doesn’t have a strong fishy taste.

It has become almost impossible to find wild tilapia on the market. In its natural environment tilapia eats mainly plants while in fish farms it is given GMO soy and corn. This has caused the fish to be deemed unhealthy for several reasons.

The first reason is due to inflammation. Recent studies show that eating farm tilapia can cause several complains to form or to worsen. These are, heart disease, arthritis, asthma. If is wrong to believe that in eating tilapia one gets omega 3 three oils to reduce complications when, in fact, the opposite may be truer. In fact, tilapia may well be worse than other forms of junk food.

These farm reared fish are, in fact, exposed to over ten time more environmental pollutants than wild tilapia and this is why they are given antibiotics, because they are more prone to disease. In fact, they may have substances like formalin added to their water. In addition, pesticides are used to counter lice that grown on and within the meat of the fish. These pesticides are extremely strong and will kill will fish.

Farm reared Tilapia also may contain high levels of Dioxin. Dioxins not only cause cancer but the also are very difficult to remove from the body. Dioxin also lowers your body’s natural immune response that counters cancer cells and pathogens.

Farmed tilapia does not contain the nutrients that your body requires and it is a fallacy to believe that this fish is beneficial to your health.

For those who participate in sports there are a lot of issue that continually crop up. From the side it seems as though such people are super fit and rarely if ever experience the pains and aches that the rest of us feel. As a person who has played rugby, run marathons, karate, been a trooper and a diver, I can tell you absolutely that nothing could be further from the truth.

Sports people train so that their sugar levels remain level and balanced and that fats burn easily. However, these things are not without consequence. Sportsmen face phenomena such as, over training, peaking to early, lactic acid accumulation, the ability of the body to repair injury, oxidative damage, burn out, cramping, muscle shake, electrolyte balance and more.

All of these phenomena are to do with the function of cells within the body. Cells need to be fed, cleaned and maintained. All of these functions are done with the help of the food we eat. Bu enlarge there are several categories of food which we will initially ter as macro nutrients and micronutrients. By Macronutrients I am referring to sugars, carbohydrates, fats, fiber and proteins. These are the major components of the food we eat but in addition there are,minerals, vitamins, coenzymes, provitamins, enzymes, plant steroids, flavonoids, antioxidants and phytonutrients as well as many other elements.

Juice plus contains elements of the second category in concentration of 26 different vegetables, fruits and berries. In fact, a far richer selection that a person would eat in his everyday diet. This means that the body of the sportsman is receiving the tools that will help transfer nutrients into the cell to perform vital functions and also to take unneeded spent nutrients out of the cell, and, indeed, the body.

Thus, sportsmen can expect improvement in performance, such as improved recovery time, less overtraining and burnout, better ability to rest, less lactic acid build up, quicker injury repair, less oxidative damage, better fat burning, better sugar levels etc.

Much research has been done on all of these topics. Juice plus has been found to possess properties above and beyond what was expected by independent research laboratories with the USA, Europe, the UK and elsewhere. Presently, the German and Austrian olympic teams have chosen Juice plus capsules as their only nutritional supplement.

Juice plus in the dietary regimen of all sportsmen and women is a most positive step in the direction of ultimate performance.

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