Cyclosporiasis: Parasitic Outbreak and How to Fight It
Across the United States, more than 1,600 cases of cyclosporiasis have been diagnosed, and the number continues to grow.
Cyclosporiasis is a parasitic infection of the intestines. It is a foodborne illness that is commonly spread through contaminated fresh produce, including prewashed lettuce, berries, and other vegetables. Symptoms can include a low-grade fever, body aches, abdominal cramps, and explosive diarrhea. The illness can last anywhere from one day to two weeks, depending on the individual's overall health and whether they receive treatment.
The golden question is: What's causing this outbreak? Researchers are still trying to track down the source.
In the meantime, here are a few things you can do to help protect yourself and your family's health:
Umeboshi Plums – Umeboshi plums are fermented plums that have been celebrated in Japan for centuries for their health-promoting properties. They are especially known for their traditional use as an antifungal and antiparasitic food. For more than a thousand years, they have been valued as a powerful digestive aid. In many Asian cultures, umeboshi plums have traditionally been used to support gut health and as a natural antibacterial, anti-Candida, and antiparasitic remedy.
Olive Leaf Tea – Olive leaf is a powerful antimicrobial herb that has traditionally been used to help support the body's defense against parasites, tapeworms, and other unwanted microorganisms.
The Pink Lie: What the Salmon Industry Isn't Telling You
Salmon is a widely known and popular fish, commonly used in sushi and easily recognized by its bright pink flesh. The fish's flesh is not naturally pink on its own—it is actually the result of carotenoids, particularly astaxanthin, which comes from the shrimp and other foods it consumes in the wild.
However, research shows that the light pink color found in many farmed salmon isn't natural at all. Instead, it often comes from artificially added pigment.
Most farmed salmon, because they eat a very different diet than their wild counterparts, naturally have dull gray or white flesh. The color of a fish reflects its origin, diet, and overall quality. To mimic the vibrant color of wild salmon, farmers add pigments to the fish's feed, causing the flesh to turn pink so it appears fresher and healthier or physically painting it on.
So, the seemingly simple solution is to eat only wild-caught salmon, right? The problem is that much of the salmon sold on the market as "fresh wild caught" is anything but.
Research shows that over half of the salmon sold worldwide is farmed, and some famous companies have been accused of misleading customers into believing their fish is wild-caught when it is actually raised in ocean net pens—large enclosed pens in the ocean rather than natural waters. An example of this is when fish is labelled as “Atlantic Salmon” its farmed fish.
While these fish are technically raised in saltwater, the core issue remains the same: they are not wild caught and they are still being farmed, in an artificial, overcrowded environment.
Another issue to consider is that most of the fish sold on the market are filled with parasites, toxins and heavy metals, wild caught or not. So next time you consider ordering a sushi roll or making a teriyaki salmon for dinner, you might want to opt for different dinner option.
