Archive for October, 2011

Foods Rich in Vitamin K

October 21, 2011

Vitamin K is an important vitamin for blood coagulation and bone development. It is also a vitamin that aids in reducing osteoporosis, hardened arteries, and potential birth defects. Vitamin K is mostly found in most dark, leafy greens as well as some dairy products such as yogurt. Vitamin K can easily be incorporated in to your daily life whether breakfast, lunch, or dinner.

Food Serving Size Vitamin K (%)
Fresh Parsley 2 tbsps 153.9
Kale (boiled) 1 cup 1327.6
Spinach (boiled) 1 cup 1110.6
Turnip Greens (boiled) 1 cup 661.7
Swiss Chard (boiled) 1 cup 716
Collard Greens (boiled) 1 cup 880
Romaine Lettuce 2 cups 143.5
Brussel Sprouts (boiled) 1 cup 273.5
Broccoli (steamed) 1 cup 194
Cabbage (boiled) 1 cup 91.7
Asparagus (boiled) 1 cup 114.8
Celery (raw) 1 cup 44.1
Green Beans (boiled) 1 cup 25
Cauliflower (boiled) 1 cup 14
Green Peas (boiled) 1 cup 51.8
Soybeans (cooked) 1 cup 41.3
Pumpkin Seeds .25 cup 22.2
2% Milk 1 cup 12.2
Kidney Beans 1 cup 18.6

Now, if you are ever on a blood thinner, some of them require a diet that does not allow a lot of Vitamin K. The problem with that is some people later in life have experienced bone problems and memory problems. The FDA won’t tell you this. You have to remember the FDA is corrupt and if it is natural it cannot be good for you, that is the thinking of this corrupt agency. I winder how healthy we would be if we didn’t have the FDA….


Beef Recall, California Company…

October 1, 2011

Beef Recall, California Company…

Manning Beef, LLC, a Pico Rivera, Calif. establishment, is voluntarily recalling approximately 80,000 pounds of beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The following products are subject to recall:

Combo bins of BroPack Inc Beef Manufacturing Trimmings “65/35, 50/50 or 85/15” produced on Sept. 23, 2011.
Combo bins of Paso Prime Beef Manufacturing Trimmings “65/35, 50/50 or 85/15” produced on Sept. 23, 2011.
30 and 60 lb. boxes of primal cuts, subprimal cuts and boxed beef produced on Sept. 23, 2011.

The establishment is recalling a variety of beef primal and subprimal cuts (such as top round and tri tip) and manufacturing trimmings due, in part, to insanitary conditions as reflected by an unusually high number of confirmed positive E. coli O157:H7 test results conducted by the establishment on the manufacturing trimmings. When available, the retail distribution list(s) will be posted on FSIS’ website at
Open_Federal_Cases/index.asp. FSIS and the company are not aware of any illnesses in association with these products.


USDA Meat and Poultry Hotline
1-888-MPHOTLINE or visit

Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Wash cutting boards, dishes and utensils with hot, soapy water. Immediately clean spills.

Keep raw meat, fish and poultry away from other food that will not be cooked.

Consumers should only eat ground beef or ground beef patties that have been cooked to a safe internal temperature of 160° F.

Color is NOT a reliable indicator that ground beef or ground beef patties have been cooked to a temperature high enough to kill harmful bacteria such as E. coli O157:H7.

The only way to be sure ground beef is cooked to a high enough temperature to kill harmful bacteria is to use a thermometer to measure the internal temperature.

Refrigerate raw meat and poultry within two hours after purchase or one hour if temperatures exceed 90° F. Refrigerate cooked meat and poultry within two hours after cooking.

Each box bears “EST. # 934” on the product label. These beef products were produced on Sept. 23 and were shipped to retail establishments and food service centers in Ariz. and Calif. and to another federally regulated establishment in Neb. These products were destined for further processing and will likely not bear “EST. 934” on products available for direct consumer purchase.

E. coli O157:H7 is a bacterium that can cause bloody diarrhea, dehydration, and in the most severe cases, kidney failure. The very young, seniors and persons with weak immune systems are the most susceptible to foodborne illness. Individuals concerned about an illness should contact a health care provider.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers.

FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume ground beef that has been cooked to a temperature of 160° F. The only way to confirm that ground beef is cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature.

Consumers or media with questions regarding the recall should contact the company’s Quality Assurance Manager, Daniel Bové at (909) 689-9875 or Breanna Ortega, HACCP Coordinator at (714) 488-8123.

Consumers with food safety questions can “Ask Karen,” the FSIS virtual representative available 24 hours a day at The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day.