Different kinds of Starfish

　　The echinoderms are a group of animals that includes starfish, urchins, feather stars, and sea cucumbers. They are simple animals, lacking a brain and complex sensing organs. Echinoderms are characterized by their radial symmetry and a central mouth. Although a sea urchin looks round, closer inspection reveals that it is nothing more than a starfish with its legs wrapped inwards to form a sphere. The echinoderms are found in a stunning variety of shapes and colors, and are found decorating coral reefs around the world. Some of these animals are carnivorous, feeding on corals and scavenging the ocean floor. Certain species of starfish actually extend their stomachs into their unwary victims in order to digest them. The feather stars and sea cucumbers are mainly filter feeders, catching what ever they can find floating in the ocean currents. All of the echinoderms move around with the use of thousands of tiny tube feet, many of which have suction cups on the ends. Many of the urchins have developed extremely sharp spines as a means of protection. Below is a listing of some of the most common reef-dwelling echinoderms.

1.Cushion Star
The cushion star is a thick-bodied species of starfish with short legs. It ranges in color from brown to orange, red, and yellow. Its hard shell is covered with raised knobby spines. This starfish is grows to a diameter of 10 inches, and is found on the sandy bottoms in the Atlantic waters from South Carolina to Florida. Its hard shell makes it a popular species among shell collectors.
2.Sunflower Starfish
The sunflower star is among the larger of the starfish species. With its 24 arms, it can reach a diameter of over 2 feet! The color of this starfish can range from purple to red, pink, brown, orange, and yellow. It is common along the Pacific coast and can be found along the rocky sea bottoms from Alaska to southern California.
3.Pacific Starfish
This brightly colored starfish is a common species found along the western coast of the United States and Canada. It can range in color from red to orange, yellow, and purple. This starfish grows to a diameter of about 8 inches, and is found under rocks where it feeds on small sponges and algae.
4.Short Spined Starfish
The short spined starfish is a coldwater species found in the northern waters from the Arctic to Cape Hatteras. They can be seen in a wide range of colors from orange to red, purple, yellow, and white. Dark red varieties are sometimes known as blood stars. They can be found scavenging along the rocky sea bottom.
5.Orange Starfish
This colorful orange and red starfish is one of the most common species. Its colorful markings and docile nature make it quite popular among aquarium hobbyists. This starfish grows to about 4 inches in diameter, and is commonly found in the Indian Ocean near Indonesia where is feeds on small sponges and algae.
There are some other kinds of Starfish,such as Reticulate Brittle Star,Basket Star,Feather Starfish and so on.If you are interested with them,You can search the Internet for their detail information.

The Super Green List for seafood

Seafood plays an important role in a balanced diet. It's often rich in omega-3 fatty acids, which help boost immunity and reduce the risk of heart disease, stroke, cancer and other ailments. Omega-3s are especially important for pregnant and nursing women, and young children. Unfortunately, some fish carry toxins that can become harmful when eaten frequently.

Good for You, Good for the Oceans

Combining the work of conservation and public health organizations, the Monterey Bay Aquarium has identified seafood that is "Super Green," meaning that it is good for human health and does not harm the oceans. The Super Green list highlights products that are currently on the Seafood Watch "Best Choices" (green) list, are low in environmental contaminants and are good sources of long-chain omega-3 fatty acids.
This effort draws from experts in human health, notably scientists from the Harvard School of Public Health (HSPH) and Environmental Defense Fund (EDF). The Monterey Bay Aquarium will continue to work with these organizations to balance the health and environmental attributes of seafood.
The Super Green list includes seafood that meets the following three criteria:
Low levels of contaminants (below 216 parts per billion [ppb] mercury and 11 ppb PCBs)
The daily minimum of omega-3s (at least 250 milligrams per day [mg/d])*
Classified as a Seafood Watch "Best Choice" (green)

Contaminants in Seafood

Seafood contaminants include metals (such as mercury, which affects brain function and development), industrial chemicals (PCBs and dioxins) and pesticides (DDT). These toxins usually originate on land and make their way into the smallest plants and animals at the base of the ocean food web. As smaller species are eaten by larger ones, contaminants are concentrated and accumulated. Large predatory fish—like swordfish and shark—end up with the most toxins. You can minimize risks by choosing seafood carefully. Use our Super Green list and learn more about contaminants in seafood on the EDF website.

How can you minimise the danger?

Eat raw meat only if you know it is fresh

Traditional food preparation methods recognise the potential danger of consuming raw meat, and traditional preparation and handling methods reduce the chances of food-borne illness.
For instance, in Lebanon cooks select a lamb and have it slaughtered so they know the meat is fresh. They then immediately take it home and make kibbe, rather than buying it from a store or restaurant.
When eating raw kibbe, or other raw meat dishes, it is extremely important to ensure the meat is very fresh.
The best advice is to follow the traditional way of preparing and consuming raw meat.

• Make sure raw meat is very fresh.
• Only buy raw meat from a reputable butcher who understands this is how the meat will be consumed.
• Prepare and consume as soon as possible after slaughter.

Control the Temperature

The bacteria that commonly cause food poisoning grow rapidly when the meat is unrefrigerated. It is important to keep raw meat refrigerated (below 5oC) until you are ready to prepare and serve. To keep raw meat safe:

• Once you have purchased raw meat from your butcher it is important that you refrigerate it as soon as possible.
• Don't leave your shopping in a hot car. It's a good idea to place your raw meats into an insulated cooler or esky with an ice-pack for the trip home.
• When you arrive home, immediately put your raw meat in the fridge. Don’t leave it on the bench top at room temperature.

Keep raw meat and poultry away from ready-to-eat foods

It’s also very important to keep raw meat away from other ready-to-eat foods that will not be cooked.
This reduces the chance of cross-contamination, which can happen when handling any type of raw meat.

• Wash your hands in hot soapy water and dry thoroughly before preparing food and after touching raw meat and chicken.
• Make sure juices from raw meat do not come into contact with other foods.
• Thoroughly clean all utensils, equipment and surfaces after preparing raw meat and poultry before contact with other foods.
• If possible use a separate cutting board specifically for raw meat.
• Store raw meat at the bottom of the fridge so it can’t drip onto other foods.

New Advice about Eating Seafood

　　For the general population:
“Increase amount and variety of seafood consumed by choosing seafood in place of some meat and poultry.”
“Moderate evidence shows that consumption of about 8 ounces per week of a variety of seafood, which provide an average consumption of 250 mg per day of EPA and DHA, is associated with reduced cardiac deaths among individuals with and without pre-existing cardiovascular disease.”
“An intake of 8 or more ounces per week (less for young children), about 20% of total recommended intake of protein foods of a variety of seafood is recommended.” Pg. 39
For pregnant and breastfeeding moms:
"In addition to the health benefits for the general public, the nutritional value of seafood is of particular importance during fetal growth and development, as well as in early infancy and childhood.”
“Moderate evidence indicates that intake of omega-3 fatty acids, in particular DHA, from at least 8 ounces of seafood per week for women who are pregnant or breastfeeding is associated with improved infant health outcomes, such as visual and cognitive development.”
“It is recommended that women who are pregnant or breastfeeding consume at least 8 and up to 12 ounces of a variety of seafood per week, from choices that are lower in methyl mercury.”

Reason For Not Eating Out

　　This post might double as a “Reason For Why I Haven’t Posted In More Than a Week,” and it has to do mostly with travel. Both alternate titles, that is. I’m currently in Taipei, Taiwan, eating a breakfast of warm soymilk with a savory doughnut stick, and plotting my next victims of rapacious culinary tourism in order to compile an excess of recipes for a book I plan to write. (Yes! More on that to come!)
This brings me to a Reason of the Month that might seem contradictory to the cause: when you do eat out, you’ll feed your mind, too. Many have asked if I do eat out now, in the aftermath of two years of forging a strictly home-cooked way of life. I admit that yes, I do occasionally — and I enjoy treating those occasions as something to savor, a special occasion, indeed. It’s essentially the reason that I gave up the strict rule, aside from practical considerations. But when I do eat out, it’s different; it’s as mentally stimulating as it is physical.
Restaurants are a great feeding ground for ideas about ingredients, presentation, and cuisines. You might not be able to learn just how to produce a dish with step-by-step instructions, but then again, you can’t taste anything you read about in books, blogs or magazines. I don’t allow that it’s absolutely necessary in order to explore unfamiliar foods — that can be done in home environments, too — but it’s nonetheless an easy way to tap into new and exotic cuisines, especially when traveling.
When you know how to cook, you’ll be able to gauge what’s on your plate all the better, and reach new depths of appreciation for it (or the opposite). In fact, I don’t think anyone who comments about food in a restaurant can be in a very plum place to criticize if he or she never cooks for themselves. That’s like being a sportscaster and not knowing how to play the sport. The experience gleaned from so many times searing meat, or boiling eggs, or roasting carrots to caramelized perfection makes it easy to expand your repertoire and recreate dishes at home. Plus, it’s fun to contemplate all this while enjoying a restaurant meal.
So while I’m noshing on pig’s blood and stinky tofu snacks, just sit tight for some comprehensive recipe soon to come on those (ha, just kidding, I’ve got a keen eye on “stuff we like”). And I’m encouraged that all I’ve come to learn from cooking a lot will help bring them into good form in time. So, too, should you be on your next eating-out adventure — should you dare to deviate!

Food Industry take care childrens healthy

The Environmental Health Division licenses and inspects over 1000 food service establishments within Washtenaw County. The purpose of conducting these inspections is to ensure that safe food is being served to the public.

The Centers for Disease Control and Prevention (CDC) estimates that each year roughly 1 out of 6 Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases. These illnesses and deaths cost Americans billions of dollars each year due to medical expenses and loss of productivity.

It is a shared responsibility of the food industry and the government to ensure that food provided to the public is safe. This shared responsibility extends to ensuring that consumer expectations are met and that food is unadulterated, prepared in a clean environment, and honestly presented.

Have you or your family recently been ill with vomiting and diarrhea? There is a good chance it was caused by a norovirus, commonly called "the stomach flu". Noroviruses are highly contagious viruses that cause nausea, vomiting, diarrhea and abdominal cramping. Some people also experience headache, low grade fever, and body aches. Symptoms usually last for 24 to 48 hours.

        An enormous amount of time and money is spent in the European Union on addressing a range of fundamental health, social and economic challenges.

        However, policy-makers have still not woken up to the positive impact that breakfast can make in these areas by helping:

• To prevent obesity
• Decrease the risk of heart disease
  and improve general health
• Increase cognitive ability and concentration
• Boost energy levels and kick-start your metabolism.

        To ensure that we enjoy the full benefits of breakfast, the campaign is urging the European Union and Member States to:

• Include “eat breakfast every day” in public health information campaigns
• Have “eat breakfast every day” added to all lists of standard nutrition advice tips
• Include the importance of breakfast in school curricula
• And encourage employers to promote breakfast to their employees

         It’s about time that Europe’s policy makers woke up to the benefits of breakfast.