Hi Elena! Sounds like you think it was actually the flu?
Just in case, here are some symptoms and timing associated with various food poisoning bugs:
SALMONELLA--can occur in inadequately cooked foods items and improperly refrigerated foods
Symptoms abdominal pain or cramping or tenderness, chills, diarrhea, fever, nausea, vomiting
Possible food sources (Prevent poisoning by proper hand washing especially when handling eggs and poultry and if you own a reptile, wear gloves when handling the animal or its feces because animals can pass Salmonella to humans.) -meats -eggs -milk -cheese -seafood -contaminated fruits and vegetables
LISTERIA MONOCYTOGENES—this bacterium can grow slowly at refrigerator temperatures.
Symptoms Fever, chills, headache, stiff neck, backache, and sometimes upset stomach and diarrhea. May take up to 3 weeks to become ill.
Possible food sources -contaminate[a name="_GoBack"> d hot dogs, luncheon meats, cold cuts, fermented or dry sausage, and other deli-style meat and poultry -soft cheese and unpasteurized milk
TOXOPLASMA GONDII—This is the bacterium that you can accidentally take in when soil contaminated with cat feces gets on your fruits and vegetables.
Symptoms Flu-like illness appears from 5 to 23 days after eating contaminated food and may last months.
Possible food sources -fruits and vegetables with traces of soil contaminated with cat feces -raw or undercooked meat
NOROVIRUSES—this is one of the top 5 bugs responsible for 90% of the cost burden from food poisonining.
Symptoms Diarrhea is a more common symptom of the norovirus in adults while vomiting is more common in children. Other symptoms include nausea, stomach pain, fever, muscle aches and some headache. Symptoms appear within 1 to 2 days and may last 1 to 2 days
Possible food sources -shellfish and fecally contaminated foods or water -ready-to-eat food touched by infected food workers (salads, sandwiches, ice, cookies, fruit)
CAMPYLOBACTER--generally associated with uncooked poultry, meat or shellfish or not following safe meat-handling practices. Well-cooked meat may take care of potential contamination.
Symptoms fever, headache, muscle pain followed by diarrhea (sometimes bloody), stomach pain and nausea that appears 2 to 5 days after eating and may last 7 days.
Possible food sources -raw or undercooked meat, poultry, or shellfish -raw milk -contaminated water
STAPHYLOCOCCUS AUREUS-- Symptoms Nausea, vomiting, stomach cramps, and diarrhea usually within 30 minutes to 6 hours after eating contaminated food. Symptoms last 1 to 3 days with the young and elderly having more severe symptoms.
Possible food sources -contaminated milk and cheeses -salty foods (ham) -sliced meat -food made by hand that require no cooking (puddings, sandwiches) -food workers who carry the bacteria and contaminate food
CLOSTRIDIUM PERFRINGENS--Called the "cafeteria germ" because many outbreaks result from food left for long periods on steam tables or at room temperature.
Symptoms intense stomach cramps and diarrhea begin 8 to 22 hours after eating and usually lasts 24 hours.
Possible food sources -meats, meat products and gravy
E.COLI--is one of the bacteria normally present in human and animal intestines and therefore potentially human feces.
Symptoms of one strain of E. coli that causes illness: Symptoms include severe diarrhea (sometimes bloody), stomach cramps and vomiting and usually no fever. Symptoms appear 1 to 8 days after food is eaten but usually appear about 3 days after swallowing the bacteria.
Possible foods sources undercooked beef especially ground beef unpasteurized milk or juice contaminated raw fruits and vegetables and water View Thread
Black truffle oil has a very distinct flavor and you either love it or you hate it. I've never actually bought it because it was a specialty item and predictably cost prohibitive. But recently I found an 8.45 ounce can of Infused Black Truffle Oil for $10 at an import store chain.
Using a 150 year-old French tradition, this particular product, by La Tourangelle, starts with organic expeller-pressed sunflower oil, which is slowly infused with black truffle extract.
A tablespoon of this Infused Black Truffle Oil contains 120 calories, 14 g fat, 1 g saturated fat, 11 g monounsaturated fat, 2 g polyunsaturated fat.
You Only Need A Few Drops Because this Infused Black Truffle Oil is so intense in flavor, you only need a very small amount per serving to add it's deep aroma to your dish.
It's thought to complement the flavors in pasta, risotto, meat and potato dishes.
Have you tried Infused Black Truffle Oil? If so, how did YOU use it?View Thread
My girls are in college now but they did tend to eat what I packed but I think this can be a real "dance" for the parent. Packing food that you feel good about as a parent but that is enjoyed by the kids.
I tended to get the girls involved as much as possible in the shopping and planning and even preparation of lunch sometimes. I mainly tried to avoid processed foods in their lunch and I tried to change the contents up so they wouldn't get tired or bored with the lunch items.View Thread
Do you mean that food tastes sweet at first and then it tastes sour? Or does it taste sweet while he is eating it and then afterwards he has a sour taste in his mouth? Is your husband on medication? Sometimes certain medication can change the way food tastes. Is this a recent change for him? Are there any medical or dental changes lately that coincide with this?
I just finished an interview with a magazine whose writer asked me is it possible and how to make comfort food more healthful? Well she knew I was going to have some answers because she got my name from the cookbook I wrote on lightening up comfort food (Comfort Classics).
I went on and on about specific comfort foods and how to make some easy ingredient switches and how to try a few strategic cooking techniques. I then found myself telling the writer that "Comfort Foods" is personally my favorite recipe category and no matter what culinary trends come and go over the years, comfort foods still seem to maintain their place in American homes.
Do you agree? Do you love comforts foods? Do you think comfort food is only popular in the winter months?View Thread
I would guess it's a composition calculation versus a lab analysis and I would also guess that the amount that the yeast consume would be pretty small. They are adding sugar to bread for flavor and browning as well I suspect but it IS, I agree, overall relatively small (the contribution of sugar grams) compared to a higher sugar food or beverage.
Calorie counts in 40 fast food and sit-down restaurants in 3 states were examined recently, according to a press release from the Journal of the Medical Association July, 19, 2011.
They found that overall the stated calories of the items on the menus were accurate, but the researchers found substantial inaccuracy for some individual foods--there was higher calories than stated for some foods with lower calorie content, particularly in sit-down restaurants.
The researchers suggest that this difference in real and stated calories may be due to poor quality control of portion size.View Thread