Fwd: How to Get Rid of Mites, Mold, and Athlete's Foot during Rainy Season

---------- Forwarded message ----------
From: PyroEnergen.com <news@pyroenergen.com>
Date: Sun, Jul 28, 2013 at 7:51 PM
Subject: How to Get Rid of Mites, Mold, and Athlete's Foot during Rainy Season
To: support@pyroenergen.com

We hope that you enjoy this newsletter. Please pass this newsletter on to your friends. Having trouble reading and viewing images in this newsletter? Visit http://www.pyroenergen.com/articles13/mites-mold-athletes-foot.htm for an online version. How to Get Rid of Mites, Mold, and Athlete's Foot during Rainy Season by: Junji Takano Mold, athlete's foot, and mite are the three most common problems during wet season. In fact, you can call them the "villainous trio" of the rainy season. In this article, we'll feature you great tips on how you can counteract all of these problems easily. ## How to Get Rid of Grain and Flour Mites -- What are Grain and Flour Mites? There are many types of mites. Aside from house dust mites, mites that commonly infest food products are called flour mites, grain mites or simply storage mites. As their name implies, they infest mostly wheat germs, flour, cheese, ground grains, powdered milk, yeast, and cereals. -- What are the Health Effects of Mites? Some people are allergic to mites. Coming in contact with foods infested with mites, either by inhalation or skin contact, can cause sudden intense itching (grocer's itch / baker's itch), or asthma attack. Sometimes, mites can even cause anaphylaxis (pancake syndrome), which is a severe life-threating allergic reaction. -- What You Should Do to Prevent Mite Infestation? Damp, dark, and warm places are mite's ideal environments for rapid multiplication. Yes, that includes your kitchen cabinets! In fact, storing dry goods at room temperature for 1 month to 6 months (the shortest on average), will only attract millions of mites in it. But don't worry. There's still a place in your kitchen wherein mites won't live and proliferate. And that's in your refrigerator! The low temperature inside the refrigerator can help stop mites from multiplying and eventually kill them. When you have a lot of food products that you won't use for a long time, including a lot of sugar, flour, and flavor ingredients, it is recommended that you store them in the refrigerator. Better yet, buy only dry goods that you need or buy in smaller quantities. ## How to Get Rid of Molds -- How Molds Affect Us During Rainy Season? Molds are fungi that feed on organic matters. They grow in colonies and multiply through spores. These spores are what make many health issues like allergy and respiratory problems. In homes, they commonly inhabit places like bathrooms because of their moist and humid environment. But molds can affect any parts of your house especially during wet season as ceilings absorb the water due to dampness and moisture. -- How to Get Rid of Molds on Your Ceiling Molds can damage your ceiling if left uncleaned. Below are some great tips on how you can easily clean the molds in your ceiling. What You Need: 1. Rubbing alcohol (isopropyl alcohol). 2. Household Floor wipers. What to Do: 1. Dip a clean cloth with alcohol and use it with your floor wiper to reach and clean the surfaces of your ceiling. 2. The alcohol works both as a disinfectant and in cleaning the stained area of your ceiling. 3. After one month of doing this regularly, you'll be surprised to see how you were able to significantly reduce mold growth. Important Reminders: 1. Depending on the shape and material of the ceiling, in some cases, the use of isopropyl alcohol is not suitable. 2. When cleaning your ceiling, observe proper safety measures and wear masks and goggles as needed. ## How to Get Rid of Athlete's Foot Athlete's foot is the most common fungal infection affecting the skin between the toes especially during the rainy season. It affects more men than women. Recently, however, women suffering from athlete's foot are increasing, and younger people constitute most of this increase. -- The "Dry" type of Athlete's foot About 70% of athlete's foot cases are dry type. This type of athlete's foot is associated with dry, cracked and peeling skin, as opposed to the 'wet' type athlete's foot, which usually has reddish and blotchy fluid-filled areas. The main problem with the dry athlete's foot is that it is more susceptible to fungal infection as the fungi and bacteria can enter through the cracks in the skin, making the condition more severe if left untreated. -- What You Should Do to Treat Athlete's Foot Do not play around with your feet too mucha??havoid scrubbing with nylon loofah, and using pumice stone, or nail file to remove dead skin. These things are not recommended as they will only damage the skin further and will only make it easier for more fungi to penetrate the skin. This is what happens especially among women. In fact, the increased incidence of athlete's foot among young women is attributed to this "improper health care". If you notice that you have the basic symptoms of athlete's foot, like flaking or scaling skin, try to use topical antifungal creams or some over-the-counter athlete's foot medications. They're still the best treatments for athlete's foot as they can kill the fungi directly. Keep using the topical cream for at least one month even the symptoms had already cleared up. This will help prevent athlete's foot from returning. If problem still persists, we recommend that you consult your doctor or see a podiatrist. Please feel free to share any thoughts you have about mold, mites, or athlete's foot. Visit http://www.pyroenergen.com/articles13/mites-mold-athletes-foot.htm and post your feedback in the comments section at the bottom of the page. Share on Facebook! Other articles of interest! at http://www.pyroenergen.com/articles.htm ------------------------------------------------------------ About the author: Junji Takano is a Japanese health researcher involved in investigating the cause of many dreadful diseases. In 1968, he invented PYRO-ENERGEN, the first electrostatic therapy device for electromedicine that effectively eradicates viral diseases, cancer, and diseases of unknown cause. Free newsletter: http://www.pyroenergen.com/newsletter.htm ------------------------------------------------------------ ------------------------------------------------------------ PYRO-ENERGEN. Remarkable Treatment for Cancer and Viral Diseases. http://www.pyroenergen.com/ For PYRO-ENERGEN international orders and inquiries, please e-mail info@pyroenergen.com Unsubscribe instruction: Reply to this email and type "Unsubscribe" on the subject line or just mention that you would like to stop receiving future mailings. 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The 3 Most Surprising Facts that Cause Food Poisoning

Repost from PyroEnergen .com Newsletter by Junji Takano

---------- Forwarded message ----------
From: PyroEnergen.com <news@pyroenergen.com>
Date: Sun, Jul 28, 2013 at 7:51 PM
Subject: The 3 Most Surprising Facts that Cause Food Poisoning
To: support@pyroenergen.com

We hope that you enjoy this newsletter. Please pass this newsletter on to your friends. Having trouble reading and viewing images in this newsletter? Visit http://www.pyroenergen.com/articles13/food-poisoning.htm for an online version. The 3 Most Surprising Facts that Cause Food Poisoning by: Junji Takano During times of hot humid climate, everyone is worried about food poisoning. Simple and common-sense preventive measures like hand washing and proper preparation of foods will help prevent food poisoning. Another common measure to prevent food poisoning is by heating or cooking foods appropriately. However, is this the case every time? It turns out that bacteria can even grow at hazardous levels even after heating foods! In this article, we'll reveal to you the three most shocking facts of food preparation that is often overlooked and can actually cause food poisoning. ## 1. You Cannot Determine Contaminated Food Just By Looking and Smelling! It's impossible to tell if foods are contaminated with bacteria just by smelling or looking at them. They may appear fine but you can still get sick. This is because most bacteria that cause food poisoning (e.g. salmonella, and E. coli) don't produce smell or any changes in appearance of the food. Remember, don't be overconfident with your five senses when it comes to your foods. You just can't trust them when you're trying to determine contaminated or spoiled foods. One bacterium can multiply to thousands of millions in just a few hours. This means that a small amount of bacteria in a contaminated food will surely spoil it quickly under right conditions so please exercise caution. ## 2. Heating Foods Does Not Guarantee Food Safety Don't get overconfident when heating foods. Even a properly prepared or cooked food is not a guarantee that it won't spoil quickly. You can still get food poisoning if you let it stand too long under improper storage temperatures! The most common cause of this type of food poisoning is due to the bacteria "Clostridium perfringens". C. perfringens bacteria form spores that can withstand high cooking temperatures. When foods are kept at improper storage temperatures, the spores present will sprout and begin to grow to dangerous levels. The dangerous storage temperature zone is between 20 to 55 degrees Celsius (70 to 130A??F). Food poisoning can result in as fast as 8 hours once the food contaminated with large numbers of clostridium perfringens is consumed. Although Clostridium perfringens does not cause food poisoning when they're in small amounts, it can still induce food poisoning once the contaminated food is reheated. This is because Clostridium perfringens can only grow vigorously in conditions of very little or no oxygen. More heat means less oxygen. To prevent the growth of Clostridium perfringens, the food must be cooled to below 20 degrees Celsius (70A??F) within 2 hours after cooking. For example, after cooking stew or curry, when storing them, it is recommended that you transfer them to smaller containers then place them in the refrigerator, especially during summer season. Always remember that Clostridium perfringens cannot grow under freezing temperatures or refrigeration. ## 3. Hand Hygiene: A Common Pitfall One of the basics of food poisoning prevention is "hand washing". It is one of the most important things when it comes to food preparation yet it is also one of the most commonly ignored. Bacteria can attach to any parts of your hands all the way from the crevices and skin folds up to the tip of your nails. Therefore, bacteria can still spread through every surface of your hands if you don't wash your hands well. Experts recommend 20 seconds of proper hand washing with soap and water. Remember to always wash your hands prior to cooking and after going to toilet. Please feel free to share any thoughts you have about food poisoning. Visit http://www.pyroenergen.com/articles13/food-poisoning.htm and post your feedback in the comments section at the bottom of the page. Share on Facebook! Other articles of interest! at http://www.pyroenergen.com/articles.htm ------------------------------------------------------------ About the author: Junji Takano is a Japanese health researcher involved in investigating the cause of many dreadful diseases. In 1968, he invented PYRO-ENERGEN, the first electrostatic therapy device for electromedicine that effectively eradicates viral diseases, cancer, and diseases of unknown cause. Free newsletter: http://www.pyroenergen.com/newsletter.htm ------------------------------------------------------------ ------------------------------------------------------------ PYRO-ENERGEN. Remarkable Treatment for Cancer and Viral Diseases. http://www.pyroenergen.com/ For PYRO-ENERGEN international orders and inquiries, please e-mail info@pyroenergen.com

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Jorge U. Saguinsin
To "be the best, do your best, expect the best" always