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Recently, a research paper authored by a group of investigators at the National Cancer Institute (NCI) and Louisiana State University, resurfaced providing details on individuals who have fallen victim to mesothelioma cancer based off of their dietary habits.

The report, which was compiled by a Diet and Mesothelioma taskforce, followed 116 individuals, half of whom had mesothelioma cancer and the other half had been exposed to asbestos but did not develop mesothelioma or other asbestos-related conditions. Both groups had similar incomes and tobacco usage as well as having comparable exposure to asbestos.

According to news reports, the researchers studied the foods consumed by both groups and found the following to be true of dietary habits:

* Individuals who remained cancer-free after exposure to asbestos were found to have eaten nearly twice the amount of locally/homegrown vegetables and fruits as those stricken with mesothelioma.

* Victims of mesothelioma ate more “cake, candy and pie than those who stayed cancer-free.”

* Those consuming what are known as cruciferous vegetables - such as mustard greens, collards, broccoli, turnip greens, cabbage or brussel sprouts - were likely to remain mesothelioma-free even after exposure to asbestos occurred.

While more research is likely needed to verify these results, scientists at the NCI are putting faith into these dietary guidelines. The NCI, the Centers for Disease Control and Prevention(CDC), Department of Health and Human Services and the U.S. Government have partnered together to create a campaign on the importance of eating vegetables and fruits to ensure a healthy lifestyle.

Foods to Improve Mesothelioma

The taskforce determined dietary habits had a role in the fight against cancer and several experts have also claimed this; eating certain types of foods, especially when organically grown, will likely decrease the chance of developing mesothelioma cancer for an individual who had endured asbestos exposure. The following are a list of foods found to be beneficial against deadly conditions such as asbestosis or mesothelioma.

* Olives, which contain maslinic and oleanolic acids can promote apoptosis - the death of cancer cells.

* Cabbage is high in glucosinolates (anticarcinogenic compounds), also raw cabbage contains substances to rid the body of carcinogens.

* Flaxseeds are filled with lignans and omega-3 fatty acids - potentially capable of lowering the risk of breast cancer in women and colon cancer among both sexes.

* Raspberries - most berries - are a source of fiber, vitamin C, ellagic acid and selenium.

* Mushrooms, which can block aromatase (breast cancer causing enzymes) and suppress the growth of prostate cancer cells.

* Pumpkin as well as carrots and winter squash all contain high levels of carotenoids and betacarotene.

* Onions contain phenolic compounds that are considered anticancer compounds.

What is Asbestos-Induced Mesothelioma?

Asbestos-induced mesothelioma is an incurable form of cancer that develops after fibrous tissue bundles containing tremolite are inhaled and begin to develop cancerous cells on the interior lining of the lungs. Asbestos largely went unregulated for decades while millions of U.S. citizens were at risk for exposure to this silent killer. It was mined from vermiculite and used as an alternative, less-costly and fire-retardant ingredient in insulation.

There are several variations of mesothelioma cancer with pleural malignant mesothelioma considered the most deadly and having the lowest survival rate.

Other Treatments for Increasing Mesothelioma Survival Rate

There are currently no treatments in existence that can cure mesothelioma cancer or any variation of the unfortunate disease. However, scientists and researchers are working continuously to find treatments to decrease the severity of an individual’s symptoms as well as increase the survival rate among victims.

Additionally, scientists keep studying the effects of certain foods and how it affects particular types of cancer. For example, researchers at the NIC within the Division of Cancer Control and Population Sciences (DCCPS) have created a research center, with funding, dedicated to the study of dietary intake and cancer. Another study, which was published in a January 2006 issue of Journal of The American Medical Association, looked at the relationship between consumption of large amounts of omega-3 fatty acids (like those found in fish) and breast, prostate and colorectal cancers.

The U.S. National Institutes of Health (NIH), funded and developed by the government, has developed resources for patients suffering from mesothelioma cancer in order for these individuals to have online access to the most up-to-date clinical trials. Ongoing information for a variety of clinical trials can be found at http://clinicaltrials.gov/.

However, individuals who may be suffering from mesothelioma cancer or any other asbestos-induced condition should not only seek medical attention for their symptoms, but are advised to locate a knowledgeable mesothelioma lawyer who may be able to provide insightful details of a mesothelioma lawsuit. By consulting with a mesothelioma attorney, the potential for being awarded monetary compensation for bills and damages becomes a reality.

Visit http://mesothelioma.legalview.com to learn more about treatments and causes of mesothelioma cancer. Additional information can be obtained from http://www.LegalView.com including the latest news on the Zimmer Durom cup recall or the Avandia side effects.

The examination of your food, once you’ve received it, is possibly the most important final aspect of avoiding food poisoning or food-borne illness. There are definite obvious and not so obvious signs that you can lookout for in this last stand you have in preventing yourself from becoming ill.

RETURN RULE:
I have one main rule that I recommend when any of these hazardous or potentially hazardous signs noted below are present in your food. Of course do not eat it, but also do not reorder the same food again. There is a good chance that either the server will possibly re-serve you what they just took away, or that all the servings of your food are unsafe, especially if it came from a batch processed food or dish, such as lasagna.

OBVIOUS HAZARDOUS SIGNS:
This means anything you can see, smell or taste. If any of the following conditions are found in your food, utensils, plates, glasses, etc., do not eat it, or immediately stop eating, call back your server or the manager and either leave or order something else all together, if you still have an appetite. Also, always do an inspection of your children’s food before and after they take a bite looking for these signs. Children, elderly and people who are chronically ill or with weakened immune systems are most susceptible to food-borne illness.

Obvious signs include any of the following:
–Foreign Objects. This is generally a non-food object that can be anything that is not supposed to be there. Some of the ones I have responded to as an inspector include bugs (commonly flies, cockroaches), fingernails, gloves, hairs (human and animal), chips of glass or plates, wood chips or pieces of a broken utensil. Though these objects are mostly accidentally introduced into your food, they are nonetheless dangerous and a violation of the health & safety code.

–Unfamiliar or Unappetizing Odors. This generally means a spoilage, but can also mean a food poisoning bacteria has produced to very large numbers causing an obvious odor. Much of the time food poisoning microorganisms are undetectable, but occasionally you can detect something out of the ordinary if bacteria were allowed to reproduce to large enough numbers.

–Unfamiliar or Unappetizing Tastes. Again, it could be related to a spoilage, but also a possible food poisoning bacteria or toxin produced by the bacteria that in large quantities can be detectable. Sometimes a person may recall after experiencing an obvious food-borne illness, that the food they suspected was the source of their illness had an unusual taste or smell that was just a little out of the ordinary, but not enough to stop them from eating it. Keep this in mind, especially if you are familiar with and have eaten this food before. You may just save yourself a few days of time off work and a lot of painful symptoms.

–Undercooked or Raw. You may not see it until you actually bite into it and if you do see it immediately spit it back out, especially raw chicken or hamburger and send it back following the Return Rule. Hamburger makes it more into the news these days, but raw or undercooked chicken can be just as dangerous.

–Insufficiently Cleaned Utensils. Smudge marks on glasses, food or encrusted food debris left on washed or clean plates or utensils indicate incomplete and insufficient washing and sanitizing. The dishwasher could be overworked or is not working correctly.

NON-OBVIOUS SIGNS:
Though microorganisms are too small to see with the naked eye, and bacterial toxins are generally not detectable by taste, there are still subtle clues to alert you, as well as practices you can take to decrease your likelihood of contracting a food-borne illness.

Undercooked food may appear at first to be at the right temperature, but once you cut or bite into it and see signs of rare or raw, it’s best to follow the Return Rule.

Assume that all food you are served at a restaurant, if it is served hot or cold, is potentially hazardous. This means it can contain and support the rapid and progressive growth of infectious or toxin producing microorganisms - mainly bacteria. A good rule to follow is that if your food is supposed to be hot, it should be hot to the touch and possibly steaming, and if cold, you have to be able to feel or sense cold at your first bite. If anywhere between, or it feels just warm or room temperature, send it back and order something else altogether (Return Rule). If the food has been out of temperature for some period of time, there is a greater chance that bacteria have taken hold and reproduced to dangerous enough numbers such that reheating, normal cooking, or refrigeration and/or freezing will not guarantee that the food is safe to consume.

Most studies of food-borne illness causes I have seen conclude that a violation in the maintenance of the food’s temperature (temperature abuse) somewhere in the storage or processing steps, is the main contributing factor for the illness. Potentially hazardous foods must be stored and processed so as to minimize the time the food must spend in what is known as the food temperature danger zone - between 41 and 135 degrees Fahrenheit.

Mr. Doom has worked as a Environmental Health Specialist for more than 20 years. He has conducted thousands of inspections and educated more than a thousand, food facility owners, managers and employees on food sanitation and safety, and how to prevent food poisoning hazards. To learn more visit http://www.FoodPoisoningPrevention.com.

These coffee drink basics will help when you go to a coffee house and have a multitude of drink choices. Coffee drinks like late, cappuccino, straight shot and cafe mocha are just a few of those choices.

Coffee drink basics will help you decide what to order, because who wants to pay an outrageous amount of money for a mystery drink that you may not even like?

So after you read coffee drink basics, you will have a good understanding of how the most popular coffee drinks are made and what ingredients go in them.

Most coffee drinks start with espresso and espresso is just coffee that is brewed a certain way. It is finely ground to almost a powder then very hot water is forced through the grounds under intense pressure.

The brewing process is timed so that the flavorful and aromatic oils are extracted from the coffee and not the bitter components. This produces a strong flavored, but not bitter, concentrated shot of coffee.

Straight Shot
The straight shot refers to espresso coffee and the secret to good espresso is the extraction time, volume, and golden crema which is a thick light brown layer of frothed coffee oils that float on top of a properly extracted espresso.

The short shot or ristretto is extracted to a volume of three-quarters of an ounce. The shorter restricted pour magnifies the essence of the coffee and the chance of any bitter elements being extracted is minimized. If you have ever ordered an espresso shot in Europe they usually serve the ristretto.

The long shot or lungo is extracted to a volume of one and one-half ounces.

The double shot is a 2 ounce shot using twice as much coffee in the portafilter.

The correct way to serve a straight shot is to extract it directly into a warmed demitasse cup. The warm demitasse cup will keep the straight shot warm and prolong the crema. A straight shot is best enjoyed immediately after brewing.

It is rare to see people drinking straight shots of espresso in the US. Most people here drink variations using steamed milk mixed with the shots to make the different coffee drinks listed here.

Espresso Macchiato
The Espresso Macchiato starts with a shot of espresso and then a small amount of foamed milk is spooned over the shot. Macchiato in Italian means -marked-, as the espresso is marked with foam.

Espresso Con Panna
This is an Espresso Macchiato using whipped cream in place of the foamed milk. The drink gets its name Con Panna which means -with cream-.

Cafe Americano
The Cafe Americano is a drink similar to American brewed coffee. It is made with a single or double shot of espresso combined with 6 to 8 ounces of hot water out of an espresso machine. The result is a very smooth cup of coffee that is much hotter than brewed coffee.

Cappuccino
Cappuccino is made with a fluffy, wet foam, mixed with espresso coffee upon the pour to create a blend of the two flavors. Cold milk is essential, as is expertise in the foaming process. Cappuccino has a large volume of foam making it a light weight drink and less filling.

Cafe Late
Cafe Late is similar to the cappuccino but with much less foam and more steamed milk. A late is made by holding back the foam with a spoon while pouring the frothed milk from the steaming pitcher. The cafe late is completed by being topped with a small amount of the held back foam.

Cafe late gets its name from the addition of coffee to milk. For an iced late, cold milk is combined with the espresso and then the ice is added.

Cafe Mocha
A cafe mocha is made by adding powdered or chocolate syrup to a hot shot of espresso and blended. Steamed milk is then be added to the espresso-chocolate mixture and usually it is topped with whipped cream.

Iced mochas are made with cold milk and the ice added after the coffee and chocolate have been blended.

Flavored Coffee Drinks
Some popular coffee flavors are: vanilla, Irish creme, almond, hazelnut, caramel and fruit flavors such as orange and raspberry. These drinks usually start with a flavored syrup that is mixed with hot espresso and stirred. Then steamed milk is stirred in like in a late.

An iced version of these flavored coffees made with cold milk instead of steamed makes a delicious cold drink in the summer months.

So now that you know the coffee drink basics, try one that you have not tasted yet. Who knows, you might find a new favorite.

Before buying a coffee maker,check out the award winning Presso at Presso America. Focusing on the area of coffee makers, and espresso makers, Anthony Sastre writes articles for Presso America

The signs are everywhere: America is, increasingly, a taste-conscious country. After decades of fast food, people are talking about the “slow-food” movement. Magazines like Gourmet, Food and Martha Stewart Living appeal to more and more peoples’ desire to eat well, not just copiously.

The difference is visible in other media as well. Television shows like “Top Chef” and “Hell’s Kitchen” attract an audience hard to imagine twenty years ago, as do cable channels like the Food Network and HGTV. Books by Gordon Ramsay, Anthony Bourdain and Barbara Kingsolver about food dominate the Borders’ sale table while customers flock to pay top dollar for organic arugula at Whole Foods.

And the most telling detail of all, perhaps: after decades of ignoring activists’ attempts to point out that locally-grown food tastes better, suddenly every foodie in town is at least considering the idea of bypassing the neighborhood grocery store in favor of the local farmer’s market.

The sudden interest in fine ingredients, gourmet recipes and subtle tastes - after decades of having our tastebuds bombed by high-sugar and high-fat convenience foods may remind some business observers of a similar trend during the 1990s: the resurgence of cigars. After all, the gap between a greasy diner hamburger and the kinds of dishes that please consumers today is similar to that between a tiny, assembly-line-made cigarette, full of short-leaf filler tobacco, and a fine, hand-rolled cigar. In both cases, consumers are opting for quality over quantity.

And, in fact, it’s the same sorts of consumers in both cases: generally younger, well-educated, fairly successful, engaged in high-stress occupations and looking for ways to treat themselves.

So it’s no wonder that more and more foodies wonder how to combine these two pleasures: what tastes (in food and drink) go best with cigars? Here are some principles to keep in mind for your next party.

First of all, remember that it’s always a matter of opinion - and personal taste. Some cigar devotees wouldn’t think of mixing any meal, no matter how scrumptious or well-matched, with a cigar, or vice versa. Other folks may not ever light up except as a way of relaxing after a good meal with friends. And if you’re entertaining, your first duty, of course, is to be sensitive to the needs and interests of your guests.

As far as beverages go, it’s best to mix wine with cigars - the finer the wine, the better the mix. Wine and cigars are a natural mix: acquired tastes, somewhat bitter, both aged, both needing to be savored rather than rushed. Red wine, especially port, comes recommended by several aficionados whose writings I’ve consulted.

You’ll probably want to steer clear of wines on either the extremely-sweet or extremely-bitter side of the taste spectrum, such as Beaujolais nouveaux and some cabernet sauvignons. These exceptionally bitter or sweet wines tend to have such a strong taste that they won’t make room for the taste of your stogie, so to speak. A similar problem occurs with ultra-subtle wines that won’t assert themselves against the strong taste of your cigar. Some specifically recommend red zinfandels, Pinot Noirs, and Spanish and Italian red table wines, which avoid extremes and have a taste strong enough to interact with that of your cigar but not so strong as to dominate it. White wines, being sweeter, aren’t always recommended. Liqueurs are a possibility, as are well-made, subtle-tasting beers such as stouts or ales - but probably nothing that comes in a 12-oz. can.

In general, with both foods and beverages, heavy goes with heavy, and light goes with light. Your lightest, smoothest-tasting cigars should go with a smaller meal and your heavy cigars with big ones.

Cigars are generally thought to go best after the meal, as a sort of dessert. If you smoke before the meal, go with something small and light - a cigarillo rather than a Churchill.

Coffee, a bitter drink, can offer a natural complement to the taste of cigars. Try a strong-flavored, full-bodied coffee, such as a Colombian or East Timorese. The stronger-tasting sorts of teas, such as China Black or Earl Grey, also hold up well in the presence of a cigar, though not herbal teas, which operate on a different frequency.

As for dessert, stick to dark rather than milk chocolate - its comparative bitterness will make a lot of sense next to a strong smoke. Creamy and rich desserts won’t work at all with cigars. Simple desserts, made of one item, might - so opt for a piece of fruit rather than a fruit cocktail, a bit of dark chocolate rather than a hot-fudge sundae, etc.

CigarFox provides you the opportunity to build your own sampler of the finest cigars that include cigar brands like Montecristo, Romeo & Julieta, H Upmann, Macanudo, Cohiba, Partagas, Gurkha and many more. Choose from more than 1200 different cigars! Other cigar products include cigar humidors, cigar boxes, and cigar accessories like Zippo Lighters.

Being a social butterfly flitting from party to bar and back again, I’m obviously fond if lubricating my iridescent wings with the odd bevy here and there. I quite like a nice evening in at home with a little splash of something special too, a fine Pinot Grigio, a heavy Rioja, or an Irish cream on ice. One of my favourite drinks is something known as a Brandy Sour. It is basically a drink concocted from brandy, bitter lemon and angostura bitters. This is one I can never make though. I’m a person that is fond of what is commonly known as the ‘free pour’. Not a problem with a drink that doesn’t need mixing. Not even a problem with something simple like a rum and cola. However, for a more cocktail type drink, being queen of the free-pour does not work.

I even spent a stint working in a bar and got no better. They say a poor workman blames his tools, but I really think it has something to do with having the correct bar equipment. Bond would not bother ordering a martini that was shaken and not stirred if chucking the drink around in a cocktail shaker made no difference. Would he? Maybe that is a question I should have asked during my brief time as a puller of pints and pourer of Pimms. Yes, I am definitely much more comfortable the other side of the bar!

Trying to kit out a convincing cocktail bar at home to impress party guests takes a trip to a well kitted commerc ial bar for ideas, tips and trends. It essential before you begin to get hold of a swanky bar; neon rimmed with padded white leather. An etched glass top will be a practical and decorative surface, especially good if you can find one that has under lighting. Get hold of some chrome tubular steel bar stools with colourful leather padded seats and don’t forget some decorative props. Themes are always good, whether that be 1920s high living or Hawaiian beach party right through to 1950s American diner.

When it comes to equipment, a few basic essentials will make an occasional bar party run more smoothly. A portable ice machine will provide you, your guests with all the cold cocktails you’ll need. The advantage of a machine over a supply in an ice bucket is that a machine has a constant supply, and there are no cubes melting in their own icy puddles. Make sure bottles openers for wine and beers are plentiful as they have a habit of disappearing after being put somewhere safe, and there is nothing more infuriating that not being able to get into a bottle of fine fermented fruit drink!

For a swanky touch, investing in optics means that you can achieve a professional look of a row of backlit spirits to adorn the wall. It is still wise to invest in regular pourers and measures. It is essential that if you are going to be charging for drinks, that standards units are used to pour out measures. This is part and parcel of the measurement act and can result in huge fines if disobeyed. More great bits of equipment are a blender and a shaker. This way ice can be crushed, blended, shaken and presented in colourful layers for any cocktail combo.

To put the cherry on the cake as it were, invest in pretty peripherals to spruce up the drinking vessels. Salt to dip martini glass rims in, stuffed olives on ornate cocktail sticks; bendy straws that can be sculpted into intricate knots and not to forget the ubiquitous cocktail umbrella. It will be bottoms up all round!

Shaun Parker is a catering expert with many years of experience in the catering industry. Find out more about bar equipment and other catering supplies online at Ascot Wholesale

All food establishments and facilities (restaurants, delis, cafeterias, bars, grocery stores, meat and seafood markets, wholesale and retail warehouses, mobile carts and trucks etc.) must be maintained and operated so as to prevent the entrance and harborage of vermin. Vermin includes mice, rats, flies, cockroaches and other food-infesting insects. This is state and local health and safety law throughout the U.S. and in most countries, believe it or not. It’s the lack of government enforcement and or business practices that is the problem.

Contrary to what you may have heard, there is no acceptable or allowable number or amount of vermin in a food facility. Vermin are strictly illegal in all areas of the establishment, which includes the kitchen, food or equipment storage rooms, restrooms, employee locker and break rooms, customer service and seating areas, trash storage areas and exterior premises. They’re illegal not because they are unsightly, but mainly because they are known carriers of numerous dangerous, disease causing microorganisms that can be transmitted to your food, the food contact surfaces etc. potentially causing a serious food poisoning. They also contaminate the food with their hair, fecal droppings, urine, saliva, body parts and general filth. Need I say more?

Vermin in a food facility is a very serious problem and a public health danger, and should be immediately reported to your local Environmental Health Food Inspection Program. A heavy infestation of cockroaches or rodents will sometimes give the establishment a recognizable musty odor. If you detect this odor or any out of the ordinary odor, be wary about patronizing this establishment. A restaurant and any food facility should always smell clean and of fresh food. Anything else could mean something is wrong.

I can not count the number of individuals, including restaurant and market managers and employees, I’ve come across over the years that believe cockroaches, rats, mice etc. are in every restaurant and food facility, and are as much a part of the establishment as the customers. These people also believe that you can never completely eliminate vermin once they’ve established themselves. Both of these statements are of course, false.

All types of food facilities, even the newest, nicest, most expensive, elegant restaurant can become infested with vermin. It is fairly common because a restaurant especially, is an ideal environment for cockroaches, rats, mice, flies etc. to thrive. But with good sanitation practices and thorough rodent and insect proofing, extermination and insecticide treatment, one can readily eliminate and prevent infestations. I’ve not only seen it happen first hand, but as a government inspector ordered food facilities to eliminate a vermin problem countless times.

If a food establishment or facility cannot fully eliminate the vermin, the inspector is duty-bound to either suspend their permit and order them closed and or take legal action and have the local district or city attorney file a criminal misdemeanor complaint against the business and its owner(s). A permit may be suspended immediately, depending on the severity of the infestation. Some jurisdictions may also issue immediate fines or penalties in the form of a ticket or citation.

In many older buildings vermin can be more difficult, but again, certainly not impossible to eliminate. The main reason for this is that there are many more hiding spaces in older buildings that are not easily accessible for cleaning, extermination, etc. There may also be other non-food businesses adjacent to, or in the same building that are doing little or nothing to help eliminate the vermin within their space. Insects, such as cockroaches, can find other things to eat when food or wastes are not available.

So what are the possible solutions to these problems? Here are a few answers:

–A good inspector and or a pest control operator will assist the business in finding those hiding areas that are not so easily accessible and have the business either do what is necessary to make those spaces accessible or have them completely sealed off.
–A good inspector will investigate adjacent food and non-food businesses and issue orders to eliminate the vermin from their space as well, and have the two or more businesses coordinate pest extermination on the same day (vermin are illegal in non-food businesses as well).
–The inspector should point out all the possible ways the vermin can gain entry into the establishment and issue corrective orders to vermin-proof those areas.

When it comes to vermin proofing, newer food facilities have a better likelihood of preventing harborages. Newer facilities must go through a detailed plan-check process prior to opening, where all areas must be designed to prevent and discourage vermin harborage. All ceiling, wall and floor surfaces in certain areas of the facility must meet strict standards.

To learn if your favorite eating and shopping locals have cockroaches, rats, mice, flies or other vermin problems, or any serious health and safety violations, look them up on your local Environmental Health Food Inspection Program’s web site, or contact them directly by email of phone to ask how they publish inspection results. You can even request a copy of the facilities latest inspection report. All this information is public record.

Mr. Doom has worked as a Environmental Health Specialist for more than 20 years. He has conducted thousands of inspections and educated more than a thousand, food facility owners, managers and employees on food sanitation and safety, and how to prevent food poisoning hazards. To learn more visit http://www.FoodPoisoningPrevention.com.