Nutritionally, watermelon is a good source of Vitamin C and Vitamin A. It contains a spectrum of B group vitamins, though not at exceptionally high amounts. Watermelon makes a good juice and carrier for mixing supplements or blending with other fruit juices. It contains several minerals including Potassium, which may play a heart in maintaining healthy heart function and maintaining proper blood pressure levels. It also contains Iron, Calcium, Magnesium, phosphorous and zinc. Some interesting uses and facts about watermelon: Eric J. Smith is a qualified horticulturalist and Permaculturalist. Eric writes about his interest in many areas of Environmental concern and brings into focus Changing Economic paradigms. Eric has a passion for Organic Gardening and Permaculture with an emphasis on the sustainable use of environmental systems.
Food poisoning will occur within 2-6 hours after eating contaminated food. Undercooked meats, dairy products, unwashed vegetables and food containing mayonnaise left unrefrigerated are all common vehicles for these infectious agents. Contaminated water supplies are also a main contraction point for food poisoning. ""Traveler's (or Wilderness) Diarrhea" is a common condition that occurs when someone drinks water contaminated with fecal matter. This is common in developing nations or places with an untreated water supply. Episodes of food poisoning have been known to trigger a lifetime condition of IBS or IBD. In some very rare cases, it can also lead to death. Because of this possibility, it is very important to have a general idea of the dangers and symptoms of food poisoning. Infectious agent: Virus
Noroviruses, Rotavirus and Hepatitis A are all viral forms of food poisoning that are transmitted through consuming water or vegetables that have been contaminated with feces. In addition, all three types of viruses can be transmitted from person to person. Noroviruses are the most common viral form of food poisoning in adults. It is called the "cruise ship illness" because outbreaks normally occur in very dense population like schools, nursing homes, and cruise ships. The rotavirus shares all these characteristics but is mainly prevalent in children. Hepatitis A is only transferred through fecal-oral transmission and in rare cases, blood transfusions. In addition to nausea, vomiting, and diarrhea common in other viral food poisonings, hepatitis A will also cause jaundice, rashes, and fatigue. Infectious agent: Bacteria Bacterial food poisonings affect the body by producing a toxin that is poisonous to the human digestive system. This usually leads to nausea and vomiting and possible kidney failure and death. The bacteria can also infect the intestines, causing inflammation and prompting diarrhea. All these bacteria cause the normal symptoms of nausea, vomiting, and diarrhea, but they each have some defining characteristics.
The Salmonella bacteria will stay in the body and launch a secondary attack in the form of arthritis weeks after the initial infection.
Campylobacter is the most commonly identifies food borne bacteria. Staphylococcus aureus is usually contracted pies, mixed salads, and dairy products.
Bacillus cereus is usually found in starchy foods like rice or pasta. The E coli bacteria will cause watery diarrhea that turns to bloody diarrhea and the worst strain can produce kidney failure. Shigella is also referred to as travelers' diarrhea. It causes diarrhea containing blood and/or mucus. Normally transmitted through contaminated drinking water. Clostridium botulinum does not cause diarrhea but it attacks the nervous system and can be released into the air. For this reason, it is considered and a biological weapon. Vibrio cholerae has the typical symptoms but only occurs in warmer seasons. Infectious agent: Parasite
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