Young man lost his life because of sleeping in a wrong way and mistakes of eating that many people also make !!5





The pasta and tomato sauce and the food that AJ ate were then sent to the laboratory and discovered that there was a huge bacterial toxin that severely damaged the liver of the young male, taking his life. ‘Many people eat pasta, or any other kind of noodles left over for a day or two and they’re fine. But it’s best to be careful with forgotten food for more than a few hours. if the food smells strange, it is best to throw it away,” said Dr. Bernald.





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Anyone is at risk of infection with Bacillus cereus. Food contaminated with Bacillus cereus is also very popular. This type of bacteria is easy to stick to food groups like meat, milk, vegetables, and fish.

The main symptom of this type of poisoning is defecation and abdominal muscle cramps about 6-15 hours after ingestion. These symptoms may last about 24 hours. Vomiting may also be associated but is rarely seen in diarrhea-induced poisoning by Bacillus cereus.

The form of emetic poisoning usually occurs about 30 minutes to 6 hours after eating food containing Bacillus cereus bacteria with a small protein molecular structure.
Doctors have noted other noticeable clinical manifestations for those who are poisoned by Bacillus cereus once not treated promptly and thoroughly.
These include manifestations of mastitis, severe inflammation, gangrene, infectious meningitis, cellulitis, eye inflammation, lung abscess, endocarditis. For newborn babies, there is even a risk of death.

Young man lost his life because of sleeping in a wrong way and mistakes of eating that many people also make !!4





The autopsy result showed that AJ had died suddenly due to food poisoning caused by a bacterium called Bacillus cereus (B.cereus). This is a bacterium that forms spores that produce toxins, causing vomiting and diarrhea.
Although AJ had experienced such symptoms, the young man considered it a normal poisoning, only drinking plenty of water without taking medicine.




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Young man lost his life because of sleeping in a wrong way and mistakes of eating that many people also make !!3





This situation continued for a few hours so the boy had to go to the bathroom twice after deciding to go to bed. The next day, AJ’s parents saw that at 11 a.m he still did not wake up so they entered his room and found his death.




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Young man lost his life because of sleeping in a wrong way and mistakes of eating that many people also make !! 2





The incident happened in October 2008, a Belgian male student called AJ, aged 20. After turning home from school, he was too hungry to grab a spaghetti box left outside the microwave then warmed it up. However, after 30 minutes, the boy suddenly had a headache, abdominal pain, and nausea.




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Young man lost his life because of sleeping in a wrong way and mistakes of eating that many people also make !!




Just because of a fatal mistake when eating the leftovers that the young man had to trade with his own life.
Man suffers strange disease due to eating snakes frequently
Man goes to the stinky river, catching giant fish in 1m length, facing tragedy after cooking it
Signing up a clone account to flirt a whore, young man was dumbfounded by seeing his wife’s picture on top 1 with a great price
An event occurred in 2008 was re-shared on Youtube by Dr. Bernard make people worry about the habit of eating leftovers.




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Best Barbecue Receipes !

 

Barbecue Burgers

1/2 cup onion, chopped
2 tablespoons flour
1 tablespoon prepared mustard
1/4 teaspoon pepper
1 pound ground beef
6 tablespoons catsup
1/2 teaspoon salt
1 cup sour cream
8 hamburger buns
Brown onion and beef. Add flour, catsup, mustard, salt and pepper. Add sour cream.
Serve on lightly-toasted hamburger buns.

Barbecue Frankburgers

1 pound hot dogs
1 1/2 tablespoons Worcestershire sauce
1/4 cup vinegar
1 to 2 tablespoons granulated sugar
1/2 cup catsup
1/2 cup water
1/2 cup chopped onions
1/2 cup chopped green bell pepper
Hot dog buns
In an oblong glass dish, place hot dogs.
Combine remaining ingredients except buns. Pour over hot dogs and bake at 350 degrees F for 1
hour.
Serve in hot dog buns.
Variation
Use ground beef patties in place of hot dogs and serve on hamburger buns.

Barbecue Pork on Buns

1 (2-pound) boneless pork loin
1 onion, chopped
3/4 cup cola carbonated beverage
3/4 cup barbecue sauce
8 sandwich buns
Combine all ingredients except buns in a 4-quart crockpot; cook, covered, on HIGH for 5 to 6
hours, until very tender. Drain and slice or shred pork; serve on buns with additional barbecue
sauce, if desired.
Serves 8.
Tip: Pork can be made 1 to 2 days ahead; refrigerate covered and reheat before serving

Barbecue Quesadillas

8 (10-inch) flour tortillas
12 ounces smoked or barbecued meat
2 cups shredded Cheddar cheese
1 cup sautéed red bell peppers, julienne
1 cup sautéed onions, julienne
1 cup sautéed sliced mushrooms
Barbecue sauce
Sauté onions, peppers and mushrooms and place in bowl.
Shred or chop your meat and coat lightly with barbecue sauce.
Preheat nonstick skillet on medium. Spray pan with Pam. Place on tortilla in pan and cover entire
tortilla with layer of cheese. Top cheese with smoked sauced meat and sautéed vegetables.
Cover everything with another tortilla. Spray top of second tortilla with Pam and turn over after the
bottom is browned. When the bottom of the second tortilla is browned, remove from pan and cut
into wedges. Repeat process until all tortillas are used.
Serve on a large platter with salsa, sour cream and guacamole.

Barbecued Brisket

1 (4 to 5 pound) fresh beef brisket
1 (5 ounce) bottle Liquid Smoke
3 teaspoons garlic salt
2 teaspoons onion salt
2 teaspoons celery salt
1 (18 ounce) bottle barbecue sauce
Heavy-duty aluminum foil
Line a 12 x 9-inch or larger baking dish with heavy-duty aluminum foil, allowing enough foil to
cover meat. Turn brisket fat-side down and pour entire bottle of Liquid Smoke over meat. Sprinkle
the 3 salts over meat. Turn brisket over (fat side on top) and seal with foil. Marinate overnight.
Next morning pour off marinade; bake in a 225 degree F oven for 5 hours. Let cool.
Pour off gravy and refrigerate until cold. Slice meat with meat slicer on a thin setting or use an
electric knife. Layer in casserole dish the brisket and barbecue sauce; repeat several times. Cook
an additional 30 to 45 minutes in a 300 degree F oven until warm.
Yields 8 to 10 servings.

Barbecued Pork and Beef Sandwiches

In a crockpot, combine the following:
1 1/2 pounds lean stew beef
1 1/2 pounds lean pork cubes
1 cup finely chopped onion
2 cups finely chopped green bell pepper
Combine the following ingredients:
1 (6 ounce) can tomato paste
1/2 cup brown sugar
1/4 cup cider vinegar
1 tablespoon chili powder
1 teaspoon salt
2 teaspoon Worcestershire sauce
1 teaspoon dry mustard
Blend all of these ingredients well and add to the crockpot. Stir into the meat, onion and pepper
mixture. Cover and cook on HIGH for 8 hours. Stir to shred meat before serving on buttered rolls
or pita bread.
NOTE: If you do not have a crockpot, you can simmer this mixture on top of the stove. Use a very
heavy Dutch oven with a tight-fitting lid.
This may also be served over rice rather than using rolls, if desired. Leftovers freeze great.

 

Receipes For Avocado

 

4 boneless skinless chicken breast halves
1/2 cup cornmeal
1 teaspoon garlic salt
2 tablespoons vegetable oil
1/2 firm ripe avocado, peeled and sliced thin, divided
1 cup shredded Monterey jack cheese
4 wheat bread slices, toasted
1/2 cup plain yogurt
1/4 cup chopped sweet red bell pepper
Rinse chicken with cold water and pat dry with paper towels. Place between two sheets of plastic
wrap and pound to flatten to 1/4-inch thickness.
In resealable plastic bag, combine cornmeal and garlic salt. Add chicken; close bag and toss to
coat well. In large nonstick frying pan, heat oil. Cook chicken in hot oil for 2 minutes per side or
until lightly browned. Remove chicken from pan and place in shallow baking pan.
Place half of avocado slices over chicken and sprinkle evenly with shredded cheese. Bake at 350
degrees F for 15 minutes or until chicken is done and cheese is melted.
Place each chicken breast on a slice of toast. Top with remaining avocado slices. In small bowl,
combine yogurt and pepper; serve with chicken.
Yields 4 servings.

Avocado Quesadillas

2 ripe tomatoes, seeded and diced
1 firm-ripe Haas avocado, peeled and diced
1 tablespoon chopped red onion
2 teaspoons fresh lemon juice
1/4 teaspoon Tabasco sauce
1/4 cup sour cream
3 tablespoons chopped fresh cilantro
4 (6- to 7-inch) flour tortillas
1/2 teaspoon vegetable oil
1 1/3 cups coarsely grated Monterey jack cheese
Fresh cilantro sprigs (for garnish)
In a small bowl stir together tomatoes, avocado, onion, lemon juice and Tabasco sauce. Season
with salt and pepper.
In another small bowl stir together sour cream and cilantro and salt and pepper to taste.
Preheat broiler. Put tortillas on a large baking sheet and brush tops with oil. Broil tortillas on a
rack set 2 to 4 inches from heat until pale golden. Turn tortillas and broil until other sides are pale
golden. Sprinkle tortillas evenly with cheese and broil until cheese is melted and bubbling. Spread
avocado mixture evenly over tortillas and top each with 1 of remaining tortillas, cheese side down,
to make 2 quesadillas. Transfer quesadillas to a cutting board and cut each into 4 wedges.
Top each wedge with a heaping teaspoon of sour cream mixture and garnish with cilantro sprigs.

Baked Beer Burgers

2 pounds ground beef
Pepper
1 tablespoon Tabasco sauce
1 garlic clove, crushed
1/3 cup chili sauce
1/2 envelope dry onion soup mix
1/2 cup beer, divided
Preheat oven to 400°F.
Combine meat, pepper, Tabasco sauce, garlic, chili sauce, dry onion soup mix and 1/4 cup of the
beer. Shape into 6 patties. Bake at 400 degrees F until brown, about 10 minutes. Baste

Baked Cheese Sandwiches

12 slices bread
6 slices American cheese
Butter
4 eggs
1 1/2 cups milk
Cut off crusts and spread bread with butter. Place cheese between 2 slices. Place sandwiches
side by side in a 13 x 9-inch baking dish. Beat eggs with milk. Pour over sandwiches and let
stand for 1 hour or overnight. Bake 1/2 hour at 350 degrees F.
Serve with cream of mushroom soup slightly diluted with milk poured over the top and warmed

Baked Crabmeat Sandwich

12 slices thin bread, trimmed
and buttered
1 cup (7 1/2 ounces) crabmeat
4 eggs, beaten
1/2 teaspoon salt
1/2 pound cheese, grated
3 cups milk
1/2 teaspoon curry powder
Place six slices bread, butter side up, in casserole. Spread crabmeat over; add 6 more slices
bread, butter side up. Sprinkle with grated cheese. Mix eggs, seasonings and milk together and
pour carefully over bread. Cover and place in refrigerator several hours or overnight. Bake 45
minutes at 325 degrees F.
Serves 8 to 10.

Fast Fish Salade Receipes

Oven Baked Salmon with Toasted Almond Parsley Salad





Ingredients:
For the Baked Salmon:
12 ounce salmon fillets- cut into 4 pieces
Black pepper, freshly ground- to taste
Coarse grain salt- to taste
For Toasted Almond Parsley Salad:
Toasted almonds- ½ cup
Fresh flat –leaf parsley- 1 cup
Capers, rinsed- 2 tbsps
Red wine vinegar- 1 tbsp
Shallot-1
Extra virgin olive oil- as required
Coarse grain salt – to taste
Directions:
1. Preheat the oven to 450 degree F.
2. Season the salmon with salt and pepper as required. Place the salmon filets, with their
skin side down on a nonstick baking sheet, or in nonstick pan with an oven –proof handle.
3. Bake the salmon for around 2 – 15 minutes till it is cooked through. This can be served
with baked squash or toasted almond parsley salad.
4. To make the salad, take a small bowl and placed the minced shallot in it. Add vinegar
and a pinch of salt to it. Set it aside for 30 mins. Add roughly chopped almonds, parsley
and capers to this. Add olive oil to this and mix it well.

Baked Salmon with Honey Mustard Sauce

Ingredients:
6-7 once salmon fillets with their skin
on- 4 pieces
Low fat mayonnaise- ½ cup
Dijon Mustard- ¼ cup
Honey- ¼ cup
Chives, finely chopped- 2 tbsps
White pepper, freshly ground- to taste
Salt to taste
Directions:
1. Preheat the oven to 375 degrees F. On a large baking sheet place a nonstick silicon
liner. Lay the salmon fillets on this with the skin side down. Keep the baking sheet aside.
2. Take a medium sized bowl. Mix the mayonnaise, mustard, honey and chives in it. Stir
the mixture thoroughly to combine it well. Keep half of this sauce aside. Spread the
remaining sauce on the top and side of the salmon fillets. Use a spoon to spread it evenly.
Sprinkle salt and pepper on the salmon fillets after this.
3. Place the salmon fillets in the oven and roast it for around 7 minutes until the fish turns
opaque in the center. Change the oven settings and broil the fish fillet for 6 to 7 minutes.
Keep checking the fish intermittently to avoid overcooking. Sprinkle chives on top and
serve it with the sauce which was kept aside.

Pan Seared Salmon with Kale and Apple Salad

Ingredients:
5 ounce center cut 1 inch thick salmon
fillets- 4 pieces
Kale, ribs removed and leaves thinly cut-
6 cups
Dates- ¼ cup
Pecorino, finely grated- ¼ cup
Honey crisp apple-1
Lemon juice, fresh- 3 tbsp
Olive oil -3 tbsp
Almonds, toasted and slivered – 3 tbsp
Black pepper- to taste
Salt to taste
Whole wheat dinner rolls- 4
Directions:
1. Ensure that the salmon fillets are in room temperature ten minutes before cooking.
2. Take a large bowl. Whisk together the lemon juice, 2 tablespoons of olive oil and
1/4teaspoon salt in it. Add the kale and toss it. Set it aside for 10 minutes.
3. After the kale salad has been set aside, slice the dates into very thin pieces and apple
into matchsticks. Add them to the kale salad along with the cheese. Season with pepper
and toss it. Keep it aside.
4. Sprinkle grounded pepper and half a teaspoon salt on the salmon. Take a large nonstick
skillet and heat the remaining 1 tablespoon oil in medium flame. Raise the temperature to
medium high and place the salmon in the pan with the skin side up. Cook for about 4
minutes till the side turns golden brown in color. Flip the fillet and cook the other side for
about 3 minutes till it feels firm to the touch. Take four plates and serve it evenly among
four plates.

Perfect Egg Recipes For Launch

This Is best Egg Recipes For lanch With your Familly
Some eggs are laid by female animals of many different species

Egg and Kimchi Rice Bowls

Ingredients:
Cooked brown rice- 6 cups
Large eggs-4
Bacon strips-4
Kimchi- 2 cups
Rice wine vinegar- 1/3 cup
Avocado, pitted, peeled and sliced- 1
Scallions, sliced- 2
Toasted sesame oil- 2 tsp
Vegetable oil- 1 tsp
Salt to taste
Directions:
1. Take vinegar. Kimchi and half a cup of water in a blender and process it till it turns
smooth.
2. In a medium bowl toss half of the kimchi sauce, rice and half a teaspoon salt. Cover
this and microwave for about 4 minutes till it becomes hot. Check the dish halfway
3. In the meanwhile place a large skillet over medium heat and cook bacon, about 4
minutes on each side, till it is brown and crispy. Place the cooked bacon on a plate lined
with paper towel to drain the excess fat. Cut the bacon to small pieces then.
4. Wipe and clean the skillet in which bacon was cooked. Pour some vegetable oil into it
and keep it over medium high flame. Crack eggs into it and season them with salt. Cook
the egg till the whites have set but the yolk is still runny. Remove this from the heat.
5. Portion the rice and place them in the bowls. On top of the rice place the egg, bacon,
avocado, scallion and the remaining kimchi sauce. Drizzle half a teaspoon of sesame oil
in each bowl and serve.

Spicy Chard Soup

Ingredients:
Swiss Chard- 2 pounds
Hard boiled eggs, peeled and quartered-
4
Low sodium chicken broth- 6 cups
Pita chips, coarsely crushed- 2 cups
Garlic cloves, finely chopped-4
Extra virgin olive oil- 3 ½ tbsp
Medium onion, finely chopped-1
Tomato paste- 2 tbsp
Plain Greek Yogurt- ¼ cup
Lemon, halved- 1
Harissa or other hot sauce- 1 tbsp
Cumin seeds- 1 tsp
Caraway seeds- 1 tsp
Salt to taste
Directions:
1. Cut the chard leaves I to 1-inch pieces and the stem into ½ inch pieces. Keep them
both separate. In a skillet kept over medium flame toast the cumin seeds and caraway
seeds. Cool them and grind them in a spice grinder.
2. Keep a large pot over medium flame and heat olive oil in it. Add the onion and the
chard stems to it and cook for around 6 minutes till they get soft. Make space in the pan
and add the ground spices, garlic, harissa and tomato paste. Cook this for 2 minutes and
then mix it with the vegetables. To this add a cup of water, chicken broth and chard
leaves. Bring this to simmer very fast and cook for around 10 minutes till the chard turns
tender. Add the juice of half a lemon to this and sprinkle salt as required.
3. In a small bowl mix the juice of another half a lemon, a pinch of salt and the yogurt.
Keep this aside.
4. After the soup is transferred to the serving bowl, add the pita chips, the eggs and put a
dollop of the yogurt mixture on top. Drizzle this with some olive oil and serve.

 

Easy FAST FOOD RECIPES IN HOME

Grilled Chicken with Tomato- Cucumber Salad

Ingredients:
For Grilled Chicken:
Chicken paillards, around 4 ounce each-
4
Olive oil spray
Black pepper, freshly ground- to taste
For the Salad:
Pear tomatoes, sliced in rounds- 1 cup
Kirby Cucumber, unpeeled, quartered
lengthwise and sliced- 1
Pepperoncini peppers, stemmed and
minced- 3
Lemon juice- 1 tbsp
Fresh dill, chopped-1 tbsp
Extra virgin olive oil- 1 tbsp
Garlic clove-1
Salt- to taste
Black pepper, freshly ground- to taste
Directions:
1. Crush the garlic clove and add one teaspoon salt to it. Mash it into a coarse paste with
the help of the flat side of a large knife.
2. Take a large bowl and add the garlic paste to it along with lemon juice and olive oil
and mix well. To this add dill, pepperoncini, cucumber and tomatoes and toss well. Add
freshly ground pepper to it liberally. Toss this again and set it aside.
3. Place the nonstick skillet or a grill pan in medium high and preheat it. Meanwhile the
chicken paillards should be spray with some olive oil and salt and black pepper should be
sprinkled on top. Grill the chicken for about 2 minutes per side till it is cooked through.
Place them on a plate and serve with the fresh salad.

Ingredients:
Chicken breasts, boneless, skinless, cut
into 1 inch wide strips- 1 ½ pounds
Broccoli, cut into florets- 1 bunch
Ketchup- ¾ cup
Panko (Japanese breadcrumbs)- 2 cups
Large eggs-2
Curry powder- 2tbsp
Dijon mustard- 1 tbsp
Ground cumin- 1tsp
Juice of one lime
Non- stick cooking spray- as required
Salt to taste
Directions:
1. Preheat the oven to 400 degree F. On the baking sheet, place a rack and use the
cooking spray on it. Take a shallow bowl and whisk together the cumin, mustard, eggs, a
teaspoon of curry powder and a teaspoon of salt. In another bowl mi panko and half a
teaspoon curry powder.
2. Immerse the chicken strips in the egg mixture and coat them with the panko mixture
after letting the excess egg coating drip off. Arrange the chicken strips on the rack and
use the cooking spray on it. Bake it for around 20 minutes till it is cooked and turns
golden brown in color.
3. Take a large pot with a steamer basket and boil one inch of water in it. Steam the
broccoli and cook it covered for 8 to 10 minutes till it turns soft and tender. In a small
bowl mix the remaining half teaspoon curry powder, the lime juice and ketchup. Serve
the naked chicken strips with steamed broccoli and the curried ketchup.

Mexican Chicken Stew

Ingredients:
Cooked chicken, shredded- 3 cups
Chicken stock- 3 to 4 cups
Chopped tomatoes- 1 can/ 28 ounces
White rice, cooked- 1 cup
Medium onion, roughly chopped-1
Olive oil- 4 tbsp
Large garlic cloves, roughly chopped- 4
Jalapenos, seeded and sliced- 2
Dried oregano- 1 tbsp
Dried cumin- 1 tsp
Worcestershire sauce- a few dashes
Lime-1
Sour cream- to garnish
Fresh cilantro leaves- to garnish
Salt to taste
Directions:
1. Place a saucepan in medium flame and heat oil in it. Sauté the onions in it for 1 to 2
minutes. Add jalapenos and garlic to this and let it sweat till it becomes translucent. After
this add the spices and cook for around 2 minutes till it starts emitting its fragrance. Add
the tock, Worcestershire sauce, chicken and tomatoes to this and simmer it and cook for
another twenty minutes.
2. Extract the juice of the lime into another pot. To this, add the juiced halves also.
3. Add the cooked rice to the saucepan and cook for another 5 minutes so that the rice
becomes hot as well. Add salt to taste and serve with sour cream and cilantro leaves as
garnish.