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Interesting Onion facts
In 1919 when the flu killed 40 million people, there was a Doctor who visited many farmers to see if he could help them combat the flu. Many of the farmers and their family had contracted it, and many died.
The doctor came upon one farmer, and to his surprise, everyone in the household was very healthy. When the doctor asked what the farmer was doing that was different, the wife replied that she had placed an unpeeled onion in a dish in the rooms of the home (probably only two rooms back then). The doctor couldn’t believe it and asked if he could have one of the onions and place it under the microscope. She gave him one, and when he did this, he did find the flu virus in the onion. It obviously absorbed the bacteria, therefore, keeping
the family healthy.
Now, I heard this story from my hairdresser in AZ.. She said that several years ago many of her employees were coming down with the flu and so were many of her customers. The next year she placed several bowls with onions around in her shop. To her surprise, none of her staff got sick. It must work…. (And no, she is not in the onion business.)
The moral of the story is, buy some onions and place them in bowls around your home. If you work at a desk, place one or two in your office or under your desk or even on top somewhere. Try it and see what happens. We did it last year, and we never got the flu.
If this helps you and your loved ones from getting sick, all the better. If you do get the flu, it just might be a mild case…Whatever, what have you to lose? Just a few bucks on onions!!!!!!!!!!!!!!
Now there is a P.S. to this, for I sent it to a friend in Oregon who regularly contributes material to me on
health issues. She replied with this most interesting experience about onions:
Thanks for the reminder.. I don’t know about the farmer’s story…but I do know that I contracted pneumonia, and needless to say I was very ill…I came across an article that said to cut both ends off an onion. Put one end on a fork, and then place the forked end into an empty jar…placing the jar next to the sick patient at night. It said the onion would be black in the morning from the germs. Sure enough, it happened just like that…the onion was a mess, and I began to feel better.
Another thing I read in the article was that onions and garlic placed around the room saved many from the black plague years ago. They have powerful antibacterial, antiseptic properties.
This is the other note:
LEFTOVER ONIONS ARE POISONOUS!
I have used an onion which has been left in the fridge.
Sometimes I don’t use a whole one at one time, so I save the other half for later. Now with this info, I have changed my mind. I will buy smaller onions in the future. I had the wonderful privilege of touring Mullins Food Products, makers of mayonnaise. Mullins is huge, and is owned by 11 brothers and sisters in the Mullins family. My friend, Jeanne, is the CEO.
Questions about food poisoning came up, and I wanted to share what I learned from a chemist.
The guy who gave us our tour is named Ed. He’s one of the brothers. Ed is a chemistry expert and is involved in developing most of the sauce formula. He’s even developed sauce formula for McDonald’s.
Keep in mind that Ed is a food chemistry whiz. During the tour, someone asked if we really needed to worry about mayonnaise. People are always worried that mayonnaise will spoil. Ed’s answer will surprise you. Ed said that all commercially-made mayo is completely safe.
even have to be refrigerated. No harm in refrigerating it, but it’s not really necessary.” He explained that the pH in mayonnaise is set at a point that bacteria could not survive in that environment. He then talked about the quintessential picnic, with the bowl of potato salad sitting on the table and how everyone blames the mayonnaise when someone gets sick.
Ed says that when food poisoning is reported, the first thing the officials look for is when the ‘victim’ last ate ONIONS and where those onions came from (in the potato salad?). Ed says it’s not the mayonnaise (as long as it’s not homemade mayo) that spoils in the outdoors. It’s probably the onions, and if not the onions, it’s the POTATOES..
He explained, onions are a huge magnet for bacteria, especially uncooked onions. You should never plan to keep a portion of a sliced onion. He says it’s not even safe if you put it in a zip-lock bag and put it in your refrigerator.
already contaminated enough just by being cut open and out for a bit, that it can be a danger to you (and doubly watch out for those onions you put in your hotdogs at the baseball park!)
Ed says if you take the leftover onion and cook it like crazy you’ll probably be okay, but if you slice that leftover onion and put it on your sandwich, you’re asking for trouble. Both the onions and the moist potato in a potato salad will attract and grow bacteria faster than any commercial mayonnaise will even begin to break down.
So, how’s that for news? Take it for what you will. I (the author) am going to be very careful about my onions from now on. For some reason, I see a lot of credibility coming from a chemist and a company that produces millions of pounds of mayonnaise every year. Also, dogs should never eat onions.
Their stomachs cannot metabolize onions.
Please remember it is dangerous to cut onions and try to use it to cook the next day. I t becomes highly poisonous for even a single night and creates toxic bacteria which may cause adverse stomach infections because of excess bile secretions and even food poisoning.
Please pass this on to all you love and care about.
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Let’s just admit it: Americans chow down on a lot of chicken—82.2
pounds per person in 2010 alone! So here are 10 things you should
know about our favorite fowl, safety tips included.
For the best possible bird, DON’T:
1. Wash the Chicken
This may come as a shock to all of you who automatically rinse your
poultry just before cooking. It certainly was for me. So what’s the
big deal? Cross contamination! Rinsing your chicken is an ideal way
to spew nasty pathogens all over your sink and the surrounding
area. Rinsing never did get rid of pathogens anyway. Instead, try
to get the meat onto the baking pan with as little contact as
possible. Then wipe down your counter with hot soapy water or a
mixture of hot water and 1 tablespoon liquid bleach.
2. Use an Old Plastic Cutting Board
There’s an ongoing controversy about the safety of wood versus
plastic boards for cutting raw chicken. As it turns out, old
plastic cutting boards must be run through a dishwasher to be
sanitized. Wood boards, on the other hand, are equally clean after
a hand washing.
3. Forget to Wash Your Hands
You can’t be reminded often enough: Wash your hands well and scrub
under your nails. Have you noticed that chefs and serious cooks
don’t have long nails? And they tend not to wear jewelry, either.
Both provide great hiding places for bacteria. That mysterious
stomach bug you had could very well have been a case of food
poisoning from your own kitchen.
4. Ignore the Magic Number
A lot of cooks still aren’t aware that the folks at the USDA
dropped the recommended safe temperatures for all cooked poultry
five years ago to 165°F. The good news is that this results in
juicy, tender meat. (The old temperatures were 180°F for a whole
roast bird tested in the thigh, or 170°F for a breast. Both often
result in dry-as-cotton meat.)
5. Pull It Out When it Looks Done
The best way to know when your chicken has reached the magic number
is an instant-read thermometer. “You really can’t tell by looking,”
says Diane Van, Manager of the USDA Meat and Poultry Hotline, who
suggests you may want to test your chicken in more than one spot.
This is particularly important with a whole roast bird: Test both
thighs and the thickest part of the breasts—some of the chickens
these days sport boobs big enough to fill a double-D bra.
6. Pick Your Chicken from the Front of the
At the market, look for the most distant sell-by date. This means
searching in the back of the stacks because the oldest chicken is
usually stuck in front. Don’t be afraid to be a nuisance at the
poultry case. (The re-stockers of the chicken shelves at my local
market roll their eyes when they see me coming.)
7. Let Your Chicken Hang Around
Cook your chicken within two days of buying it. Home fridges are
warmer than the ones in stores (which can go as low as 26°F), and
tend to be opened often. Keep it any longer and, even if the
sell-by date is way in the future, you’ll probably end up tossing
it once you open the package to that telltale, hold-your-nose,
the-chicken’s-gone-off aroma. Out to the garbage it goes, leaving
you scrambling to figure out something else for dinner. Sound
8. Throw Out the Scraps
Once this is ingrained into your routine, you’ll wonder why you
didn’t start a long time ago. When you’ve got a decent pile of
scraps, parts, skin, and bones, dump them in a pot and make a
homemade chicken stock. I just can’t bear to spend money on
something that’s not only easy to make but also tastes so much
better than anything you can buy.
9. Trim All the Fats
The fat police want us to skim and snip every bit of fat from our
meat and stocks, but chicken fat has some winning qualities. It is
high in palmitoleic acid, which is thought to be an immune booster,
and it can also be a source of oleic acid, which is a good thing
for cholesterol. Also, poultry fats are low in
polyunsaturated fatty acids, making them more stable than other
fats at higher heat.
10. Roast or Broil It
Isn’t crisp skin and tender, juicy meat what we most yearn for in
chicken? But how to reach that double-whammy nirvana? High-heat
roasting doesn’t always result in perfect skin, and broiling can
dry out the meat. Here’s a chef tip: Pan-roast your chicken.
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Myth: We use only 10 percent of our brains.
Fact: Physicians and comedians alike, including Jerry Seinfeld, love to cite this one. It’s sometimes erroneously credited to Albert Einstein. But MRI scans, PET scans and other imaging studies show no dormant areas of the brain, and even viewing individual neurons or cells reveals no inactive areas, the new paper points out. Metabolic studies of how brain cells process chemicals show no nonfunctioning areas. The myth probably originated with self-improvement hucksters in the early 1900s who wanted to convince people that they had yet not reached their full potential, Carroll figures. It also doesn’t jibe with the fact that our other organs run at full tilt.
Myth: You should drink at least eight glasses of water a day.
Fact: “There is no medical evidence to suggest that you need that much water,” said Dr. Rachel Vreeman, a pediatrics research fellow at the university and co-author of the journal article. Vreeman thinks this myth can be traced back to a 1945 recommendation from the Nutrition Council that a person consume the equivalent of 8 glasses (64 ounces) of fluid a day. Over the years, “fluid” turned to water. But fruits and vegetables, plus coffee and other liquids, count.
Myth: Fingernails and hair grow after death.
Fact: Most physicians queried on this one initially thought it was true. Upon further reflection, they realized it’s impossible. Here’s what happens: “As the body’s skin is drying out, soft tissue, especially skin, is retracting,” Vreeman said. “The nails appear much more prominent as the skin dries out. The same is true, but less obvious, with hair. As the skin is shrinking back, the hair looks more prominent or sticks up a bit.”
Myth: Shaved hair grows back faster, coarser and darker.
Fact: A 1928 clinical trial compared hair growth in shaved patches to growth in non-shaved patches. The hair which replaced the shaved hair was no darker or thicker, and did not grow in faster. More recent studies have confirmed that one. Here’s the deal: When hair first comes in after being shaved, it grows with a blunt edge on top, Carroll and Vreeman explain. Over time, the blunt edge gets worn so it may seem thicker than it actually is. Hair that’s just emerging can be darker too, because it hasn’t been bleached by the sun.
Myth: Reading in dim light ruins your eyesight.
Fact: The researchers found no evidence that reading in dim light causes permanent eye damage. It can cause eye strain and temporarily decreased acuity, which subsides after rest.
Myth: Eating turkey makes you drowsy.
Fact: Even Carroll and Vreeman believed this one until they researched it. The thing is, a chemical in turkey called tryptophan is known to cause drowsiness. But turkey doesn’t contain any more of it than does chicken or beef. This myth is fueled by the fact that turkey is often eaten with a colossal holiday meal, often accompanied by alcohol — both things that will make you sleepy.
Myth: Mobile phones are dangerous in hospitals.
Fact: There are no known cases of death related to this one. Cases of less-serious interference with hospital devices seem to be largely anecdotal, the researchers found. In one real study, mobile phones were found to interfere with 4 percent of devices, but only when the phone was within 3 feet of the device. A more recent study, this year, found no interference in 300 tests in 75 treatment rooms. To the contrary, when doctors use mobile phones, the improved communication means they make fewer mistakes.
The Statue of Liberty’s index finger is eight feet long
Rain has never been recorded in some parts of the Atacama Desert in Chile
A 75 year old person will have slept about 23 years.
A boeing 747′s wing span is longer than the Wright brother’s first flight.(the Wright brother’s invented the airplane)
There are as many chickens on earth as there are humans.
One type of hummingbird weighs less than a penny
The word “set” has the most number of definitions in the English language;192
Slugs have four noses
Sharks can live up to 100 years
Mosquitos are more attracted to the color blue than any other color.
Kangaroos can’t walk backwards
About 75 acres of pizza are eaten in the U.S. everyday
The largest recorded snowflake was 15in wide and 8in thick. It fell in Montana in 1887
The tip of a bullwhip moves so fast that the sound it makes is actually a tiny sonic boom.
Former president Bill Clinton only sent 2 emails in his entire 8 year presidency
Koalas and humans are the only animals that have finger prints
There are 200,000,000 insects for every one human
It takes more calories to eat a piece of celery than the celery had in it to begin with.
The world’s largest Montessori school is in India , with 26,312 students in 2002
Octopus have three hearts
If you ate too many carrots, you’d turn orange
The average person spends two weeks waiting for a traffic light to change.
1 in 2,000,000,000 people will live to be 116orold The body has 2-3 million sweat glands
Sperm whales have the biggest brains; 20 lbs
Tiger shark embroyos fight each other in their mother’s womb. The survivor is born.
Most cats are left pawed
250 people have fallen off the Leaning Tower of Pisa
A Blue whale’s tongue weighs more than an elephant
You use 14 muscles to smile and 43 to frown. Keep Smiling!
Bamboo can grow up to 3 ft in 24 hours
An eyeball weighs about 1 ounce
Bone is five times stronger than steel.
Stewardesses” is the longest word typed with only the left hand and “lollipop” with your right.
No word in the English language rhymes with month, orange, silver, or purple.
“Dreamt” is the only English word that ends in the letters “mt”. (Are you doubting this?)
Our eyes are always the same size from birth, but our nose and ears never stop growing.
The sentence: “The quick brown fox jumps over the lazy dog” uses every letter of the alphabet. (Now, you KNOW you’re going to try this out for accuracy, right?)
The words ‘racecar,’ ‘kayak’ and ‘level’ are the same whether they are read left to right or right to left (palindromes). (Yep, I knew you were going to “do” this one.)
There are only four words in the English language which end in “dous”: tremendous, horrendous, stupendous, and hazardous. (You’re not doubting this, are you?)
There are two words in the English language that have all five vowels in order: “abstemious” and “facetious.” (Yes, admit it, you are going to say . a e i o u)
TYPEWRITER is the longest word that can be made using the letters only on one row of the keyboard. (All you typists are going to test this out)
A cat has 32 muscles in each ear.
A goldfish has a memory span of three seconds. (Some days that’s about what my memory span is)
A “jiffy” is an actual unit of time for 1/100th of a second.
A shark is the only fish that can blink with both eyes.
A snail can sleep for three years. (I know some people that could do this too.)
Almonds are a member of the peach family.
An ostrich’s eye is bigger than its brain.
Babies are born without kneecaps They don’t appear until the child reaches 2 to 6 years of age.
February 1865 is the only month in recorded history not to have a full moon.
In the last 4,000 years, no new animals have been domesticated.
If the population of China walked past you, 8 abreast, the line would never end because of the rate of reproduction.
Leonardo Da Vinci invented the scissors.
Peanuts are one of the ingredients of dynamite!
Rubber bands last longer when refrigerated.
The average person’s left hand does 56% of the typing.
The cruise liner, QE2, moves only six inches for each gallon of diesel that it burns.
The microwave was invented after a researcher walked by a radar tube and a chocolate bar melted in his pocket. (Good thing he did that)
The winter of 1932 was so cold that Niagara Falls froze completely solid.
There are more chickens than people in the world.
Winston Churchill was born in a ladies’ room during a dance.
Women blink nearly twice as much as men.
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