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*** Thread Jackers Bluelight Special ***

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This thread is now about spaghetti ingredients and their origin.
Was spaghetti invented in Sicily? Pasta, made from the flour of hard wheat with water and salt added, cooked by boiling, has existed in some form since the days of the Roman Empire. Made from any of several varieties of durum wheat (triticum durum) that thrive in dry climates, pasta has become one of the world's most popular foods. It is quite possible that this food, as it exists today, was first prepared in ancient Sicily. But was spaghetti actually invented in Sicily?

Before embarking on the trail of historical theories of this kind, it's important to recognise that certain developments could have taken place in different parts of the world at the same time. Ice cream is a classic example. In one form, it was prepared by the ancient Romans with the snows of Mount Etna, but it was probably known (in another form) to the ancient predecessors of the northern Russians. This kind of thing makes it difficult, and perhaps unfair, to attribute the origin of certain common foods to certain peoples and places.

So how did the idea that spaghetti was invented in Sicily get started? Popular history says that it was invented in China, and that Marco Polo brought the knowledge of this food to Venice. The spaghetti Polo encountered (and presumably tasted) in the far east was made from either rice flour or hard wheat flour (long noodles made from both grains exist in eastern cookery). It is generally accepted that the variety of durum wheat known in Sicily during the Middle Ages was, like lemons and oranges, introduced by the Arabs. And that brings us to the pivotal part of the story.

Early in 1154, shortly before the death of Sicily's monarch, King Roger II, and about a century before the birth of Marco Polo, a court chronicler and geographer named Abu Abdullah Mohammed al Edrisi (or Idrisi) completed a detailed geographical survey of Sicily. It is to Edrisi that we owe much of our knowledge of the micro economy and social customs of twelfth-century Sicily. Little is known of Edrisi himself, except that he was born in northwestern Africa and educated in Spain. He appears to have known the Muslim Mediterranean well. Edrisi arrived at Palermo in 1139, and was soon commissioned to research a work of global geography.

The content of the resulting opus, known to us as The Book of Roger, encompassed not only Sicily but other regions as well. It yielded a global map (created in silver), now destroyed, and the book itself. Some of the book's statements were revolutionary for their time, things like "the earth is round like a sphere." The Book of Roger is considered one of the most important scientific works of the Middle Ages. Praised by Sicily's Muslims, Jews and Orthodox ("Eastern") Christians, it was not generally appreciated by the medieval popes or the Roman Catholic clergy, and for that reason its knowledge was sometimes suppressed in western Europe. Like Marco Polo, Edrisi was a traveler who wrote about what he saw, but his work was much more scientific, and generally more objective, than Polo's. More importantly, it survives in its original manuscript form; Marco Polo's writings exist primarily as later transcriptions which were often altered.

A casual observation in the Book of Roger mentions that in the Sicilian town of Trabia the inhabitants made a form of pasta from hard wheat, and that this product, shaped into long strands, was manufactured in large quantity for export to other regions. Edrisi does not speculate about the origin of this "spaghetti," but the fact that he considers it noteworthy, and that it was widely exported to a thriving market, may indicate that it was not known outside Sicily at that time --at least not in the Mediterranean. In those days, hard wheat of the African variety probably was not raised in the more humid northern regions of Europe, yet Edrisi wrote about England, Scandinavia and Russia, describing (albeit possibly based on secondhand knowledge) England's rainy weather and Scandinavia's seasonal endless days and nights.

Only a few years ago did Sicily's tourism promoters rediscover this obscure reference to Sicilian spaghetti, and they've attempted to capitalise on it by referring to it in promotional publications. Their message seems to have been lost on the owners of the Chinese restaurants in Palermo and Catania.

Trabia's vermicelli (from the Italian word for the "thin worms" it resembled) represents, at the very least, what may have been the earliest "industrial" production of pasta. It's an industry that has changed the world's tastes.

SAUCES and their Orgin.

Il9LmaN.jpg

Is there anything more satisfying than a huge bowl of freshly sauced pasta at the end of a long day? Few meals can be as pleasurable. But the stories behind your basic carbonara, puttanesca and bolognese sauces are anything but simple. Italian pasta sauces have a rich history that can be traced back centuries, all the way to ancient Rome. And the decision to make your carbonara with cream, use multiple types of meat in your ragu or put cheese in the seafood pasta can create just as much excited dinner conversation among Italian families as the latest political hubbub.

Food historians believe that lasagna is one of the world’s oldest pastas, and was likely eaten by ancient Greeks and Romans. These long, flat noodles would have been easy to roll out and dry in the sun or bake in rudimentary ovens, and cheese was a mainstay in lasagna recipes even in these early days. A 14th century recipe book calls for lasagna noodles to be layered in a baking dish with grated cheese and pulverized spices: not oregano and garlic like we might see now, but more likely cinnamon, nutmeg and black pepper.

Although we think of spaghetti with tomato sauce as the quintessential Italian dish, tomatoes didn’t become part of the Italian diet until the 1800s. And the first recipe for pasta with tomato sauce actually appeared in a French cookbook from 1797. So the tomato-based pasta sauces we tend to think of as typically Italian – bolognese, pomodoro, puttanesca – are actually more recent developments.

Of these, puttanesca has the most colorful history. A spicy spaghetti dish of tomatoes, capers, anchovies and garlic, the name literally translates to “whore’s spaghetti.” According to popular legend, this dish was what prostitutes would cook while waiting on their next appointment. In actuality, a restaurant owner made up the dish after a group of late arriving customers instructed him to make pasta “facci una puttanata qualsiasi”, roughly translated as “make any kind of garbage.” The slang term for garbage is derived from the word puttana, which also means prostitute, giving the sauce its famous name.

Carbonara is a delicious sauce of fresh egg yolks, crisp cured pork (usually bacon or pancetta), grated cheese and plenty of black pepper. The name of the sauce is derived from the word “carbonaro,” or “charcoal burner,” which may refer to the type of stoves the dish was first cooked on, the workers who first ate it or even the Carbonari, a revolutionary secret society that played a key role in early attempts aimed at securing Italian unification. Another creamy concoction made its debut in 1914 when restaurateur Alfred Di Lelio created a mixture of rich butter, grated Parmesan and black pepper to restore his wife’s strength after she gave birth to their son—also giving birth to the popular alfredo sauce.

Pasta primavera is a relatively new addition to the sauce pantheon and it was created in New York City, not Italy. In 1977 Sirio Maccioni, owner of the famous Le Cirque restaurant, whipped up a new dish featuring cream sauce, garlic and fresh spring vegetables. Primavera quickly became one of the most talked about dishes in town, but Maccioni hadn’t set out to scale new culinary heights—he had simply improvised when a lack of ingredients left him with nothing but vegetables to garnish the pasta with.

Led us to the creation of Super Mario................

PP1zFyW.jpg

History of Spaghetti and Pasta
Pasta and especially spaghetti have managed to infiltrate our modern culture, cuisine pop culture, and become immensely famous not because they instantly gave us the means to replenish our bodies with healthy and nutritious food, but also because they gave our cuisine a new sense of fashion, invention, freedom and ability to experiment. This was possible not only because their basic recipe gave us the ability to change the appearance of the final meal as we wish to, but also because we were given the opportunity to truly experiment with ingredients, toppings, spices and fillings of countless shapes, sizes and origins.

Please, Log in or Register to view URLs content!

Culinary history of our world was significantly changed with the expansion of famous spaghetti outside of the borders of Italy several centuries ago. Now, this meal represents one of the most popular foods in the world, and its road through our history is only started.

Please, Log in or Register to view URLs content!

With several centuries of history, spaghetti managed to evolve into countless forms and recipes that are enjoyed daily all across the world. Here you can find out more about spaghetti types, facts and the way they impact our health.
Please, Log in or Register to view URLs content!

LFfBDuX.gif


If you have wanted what is the structure of spaghetti or how to make them in your own home, jump in here and get all the relevant information’s in one place.

9MUF2yn.gif

Brief History
With history that reaches all the way back to 1st century BC, meals made from pasta managed to evolve in its homeland of Ancient Rome and later Italy and Sicilia, slowly becoming more and more popular with newer and better recipes. Meals like lasagna, pizza and spaghetti are today synonyms for the Italian and Sicilian cuisine, but their rise to popularity beyond the borders of those sunny Mediterranean countries was not as easy as you may think. But lets start from the beginning.

History of pasta meals had deep origins in the eastern Mediterranean countries such as Greece and several territories of Middle East and Arabian Peninsula. There, meals made form dough were different in many ways to the food that was used on daily basis in Ancient Roman Empire. As historian records can tell us, the direct origin of the Italian pasta came from the Arab meal called “itriyya” that was often described by the Greeks as “dry pasta”. This durable and long lasting meal was one of the main sources of nutrition for Arab traders who traveled all across then-known world outside of Europe. Because of their nomadic nature and military conquest, the first European contact with itriyya was recorded sometimes during 7th century AD when Arabs managed to occupy Sicily. There were rumors about Marco Polo bringing Chinese recipe of pasta to the Italy, but his travels happened more than 500 years later.

After Arab forces retreated for Sicily, their recipe for pasta meals remained, enabling Sicilian lower class to started experimenting with recipes and slowly promoting it to higher classes. By 12th century, Sicilian written records of spaghetti proved that pasta was commonplace, and soon industrial advances enabled Sicilians and Italians to start producing pasta products much faster and efficiently. Off course, there could not be a true popularity of pasta without the most important and beloved food toppings of all time ketchup, which was introduced in 18th century Italy and was used extensively in early Pizzas and Spaghetti.

Worldwide popularity of pasta products was reached between early and mid-20th century with the mass arrival of the Italian and Sicilian immigrants to the shores of United States. They immediately started promoting traditional meals from their homeland, but the true adoption happened after World War 2 when US soldiers returned home carrying with them the tales of interesting European meals. That mixed with the promotion by popular Hollywood starts of Italian heritage and discovery of cheap refrigeration enabled industrial manufacturers to start selling pre-made pasta meals, which was the key moment in expansion of pasta across entire world.

Fascinating stuff.

Inxqffz.gif
 

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*** Thread Jackers Bluelight Special ***
This thread is now about spaghetti ingredients and their origin.
Was spaghetti invented in Sicily? Pasta, made from the flour of hard wheat with water and salt added, cooked by boiling, has existed in some form since the days of the Roman Empire. Made from any of several varieties of durum wheat (triticum durum) that thrive in dry climates, pasta has become one of the world's most popular foods. It is quite possible that this food, as it exists today, was first prepared in ancient Sicily. But was spaghetti actually invented in Sicily?

Before embarking on the trail of historical theories of this kind, it's important to recognise that certain developments could have taken place in different parts of the world at the same time. Ice cream is a classic example. In one form, it was prepared by the ancient Romans with the snows of Mount Etna, but it was probably known (in another form) to the ancient predecessors of the northern Russians. This kind of thing makes it difficult, and perhaps unfair, to attribute the origin of certain common foods to certain peoples and places.

So how did the idea that spaghetti was invented in Sicily get started? Popular history says that it was invented in China, and that Marco Polo brought the knowledge of this food to Venice. The spaghetti Polo encountered (and presumably tasted) in the far east was made from either rice flour or hard wheat flour (long noodles made from both grains exist in eastern cookery). It is generally accepted that the variety of durum wheat known in Sicily during the Middle Ages was, like lemons and oranges, introduced by the Arabs. And that brings us to the pivotal part of the story.

Early in 1154, shortly before the death of Sicily's monarch, King Roger II, and about a century before the birth of Marco Polo, a court chronicler and geographer named Abu Abdullah Mohammed al Edrisi (or Idrisi) completed a detailed geographical survey of Sicily. It is to Edrisi that we owe much of our knowledge of the micro economy and social customs of twelfth-century Sicily. Little is known of Edrisi himself, except that he was born in northwestern Africa and educated in Spain. He appears to have known the Muslim Mediterranean well. Edrisi arrived at Palermo in 1139, and was soon commissioned to research a work of global geography.

The content of the resulting opus, known to us as The Book of Roger, encompassed not only Sicily but other regions as well. It yielded a global map (created in silver), now destroyed, and the book itself. Some of the book's statements were revolutionary for their time, things like "the earth is round like a sphere." The Book of Roger is considered one of the most important scientific works of the Middle Ages. Praised by Sicily's Muslims, Jews and Orthodox ("Eastern") Christians, it was not generally appreciated by the medieval popes or the Roman Catholic clergy, and for that reason its knowledge was sometimes suppressed in western Europe. Like Marco Polo, Edrisi was a traveler who wrote about what he saw, but his work was much more scientific, and generally more objective, than Polo's. More importantly, it survives in its original manuscript form; Marco Polo's writings exist primarily as later transcriptions which were often altered.

A casual observation in the Book of Roger mentions that in the Sicilian town of Trabia the inhabitants made a form of pasta from hard wheat, and that this product, shaped into long strands, was manufactured in large quantity for export to other regions. Edrisi does not speculate about the origin of this "spaghetti," but the fact that he considers it noteworthy, and that it was widely exported to a thriving market, may indicate that it was not known outside Sicily at that time --at least not in the Mediterranean. In those days, hard wheat of the African variety probably was not raised in the more humid northern regions of Europe, yet Edrisi wrote about England, Scandinavia and Russia, describing (albeit possibly based on secondhand knowledge) England's rainy weather and Scandinavia's seasonal endless days and nights.

Only a few years ago did Sicily's tourism promoters rediscover this obscure reference to Sicilian spaghetti, and they've attempted to capitalise on it by referring to it in promotional publications. Their message seems to have been lost on the owners of the Chinese restaurants in Palermo and Catania.

Trabia's vermicelli (from the Italian word for the "thin worms" it resembled) represents, at the very least, what may have been the earliest "industrial" production of pasta. It's an industry that has changed the world's tastes.

SAUCES and their Orgin.

Is there anything more satisfying than a huge bowl of freshly sauced pasta at the end of a long day? Few meals can be as pleasurable. But the stories behind your basic carbonara, puttanesca and bolognese sauces are anything but simple. Italian pasta sauces have a rich history that can be traced back centuries, all the way to ancient Rome. And the decision to make your carbonara with cream, use multiple types of meat in your ragu or put cheese in the seafood pasta can create just as much excited dinner conversation among Italian families as the latest political hubbub.

Food historians believe that lasagna is one of the world’s oldest pastas, and was likely eaten by ancient Greeks and Romans. These long, flat noodles would have been easy to roll out and dry in the sun or bake in rudimentary ovens, and cheese was a mainstay in lasagna recipes even in these early days. A 14th century recipe book calls for lasagna noodles to be layered in a baking dish with grated cheese and pulverized spices: not oregano and garlic like we might see now, but more likely cinnamon, nutmeg and black pepper.

Although we think of spaghetti with tomato sauce as the quintessential Italian dish, tomatoes didn’t become part of the Italian diet until the 1800s. And the first recipe for pasta with tomato sauce actually appeared in a French cookbook from 1797. So the tomato-based pasta sauces we tend to think of as typically Italian – bolognese, pomodoro, puttanesca – are actually more recent developments.

Of these, puttanesca has the most colorful history. A spicy spaghetti dish of tomatoes, capers, anchovies and garlic, the name literally translates to “whore’s spaghetti.” According to popular legend, this dish was what prostitutes would cook while waiting on their next appointment. In actuality, a restaurant owner made up the dish after a group of late arriving customers instructed him to make pasta “facci una puttanata qualsiasi”, roughly translated as “make any kind of garbage.” The slang term for garbage is derived from the word puttana, which also means prostitute, giving the sauce its famous name.

Carbonara is a delicious sauce of fresh egg yolks, crisp cured pork (usually bacon or pancetta), grated cheese and plenty of black pepper. The name of the sauce is derived from the word “carbonaro,” or “charcoal burner,” which may refer to the type of stoves the dish was first cooked on, the workers who first ate it or even the Carbonari, a revolutionary secret society that played a key role in early attempts aimed at securing Italian unification. Another creamy concoction made its debut in 1914 when restaurateur Alfred Di Lelio created a mixture of rich butter, grated Parmesan and black pepper to restore his wife’s strength after she gave birth to their son—also giving birth to the popular alfredo sauce.

Pasta primavera is a relatively new addition to the sauce pantheon and it was created in New York City, not Italy. In 1977 Sirio Maccioni, owner of the famous Le Cirque restaurant, whipped up a new dish featuring cream sauce, garlic and fresh spring vegetables. Primavera quickly became one of the most talked about dishes in town, but Maccioni hadn’t set out to scale new culinary heights—he had simply improvised when a lack of ingredients left him with nothing but vegetables to garnish the pasta with.

Led us to the creation of Super Mario................

PP1zFyW.jpg

History of Spaghetti and Pasta
Pasta and especially spaghetti have managed to infiltrate our modern culture, cuisine pop culture, and become immensely famous not because they instantly gave us the means to replenish our bodies with healthy and nutritious food, but also because they gave our cuisine a new sense of fashion, invention, freedom and ability to experiment. This was possible not only because their basic recipe gave us the ability to change the appearance of the final meal as we wish to, but also because we were given the opportunity to truly experiment with ingredients, toppings, spices and fillings of countless shapes, sizes and origins.

Please, Log in or Register to view URLs content!

Culinary history of our world was significantly changed with the expansion of famous spaghetti outside of the borders of Italy several centuries ago. Now, this meal represents one of the most popular foods in the world, and its road through our history is only started.

Please, Log in or Register to view URLs content!

With several centuries of history, spaghetti managed to evolve into countless forms and recipes that are enjoyed daily all across the world. Here you can find out more about spaghetti types, facts and the way they impact our health.
Please, Log in or Register to view URLs content!

LFfBDuX.gif


If you have wanted what is the structure of spaghetti or how to make them in your own home, jump in here and get all the relevant information’s in one place.

9MUF2yn.gif

Brief History
With history that reaches all the way back to 1st century BC, meals made from pasta managed to evolve in its homeland of Ancient Rome and later Italy and Sicilia, slowly becoming more and more popular with newer and better recipes. Meals like lasagna, pizza and spaghetti are today synonyms for the Italian and Sicilian cuisine, but their rise to popularity beyond the borders of those sunny Mediterranean countries was not as easy as you may think. But lets start from the beginning.

History of pasta meals had deep origins in the eastern Mediterranean countries such as Greece and several territories of Middle East and Arabian Peninsula. There, meals made form dough were different in many ways to the food that was used on daily basis in Ancient Roman Empire. As historian records can tell us, the direct origin of the Italian pasta came from the Arab meal called “itriyya” that was often described by the Greeks as “dry pasta”. This durable and long lasting meal was one of the main sources of nutrition for Arab traders who traveled all across then-known world outside of Europe. Because of their nomadic nature and military conquest, the first European contact with itriyya was recorded sometimes during 7th century AD when Arabs managed to occupy Sicily. There were rumors about Marco Polo bringing Chinese recipe of pasta to the Italy, but his travels happened more than 500 years later.

After Arab forces retreated for Sicily, their recipe for pasta meals remained, enabling Sicilian lower class to started experimenting with recipes and slowly promoting it to higher classes. By 12th century, Sicilian written records of spaghetti proved that pasta was commonplace, and soon industrial advances enabled Sicilians and Italians to start producing pasta products much faster and efficiently. Off course, there could not be a true popularity of pasta without the most important and beloved food toppings of all time ketchup, which was introduced in 18th century Italy and was used extensively in early Pizzas and Spaghetti.

Worldwide popularity of pasta products was reached between early and mid-20th century with the mass arrival of the Italian and Sicilian immigrants to the shores of United States. They immediately started promoting traditional meals from their homeland, but the true adoption happened after World War 2 when US soldiers returned home carrying with them the tales of interesting European meals. That mixed with the promotion by popular Hollywood starts of Italian heritage and discovery of cheap refrigeration enabled industrial manufacturers to start selling pre-made pasta meals, which was the key moment in expansion of pasta across entire world.

Fascinating stuff.

Inxqffz.gif
Your message is a bit hard to read, especially the blinking part.

Can you please shutdown the blinking? :LOL2:
 
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DoP1dRT.gif


*** Thread Jackers Bluelight Special ***

owOhBuB.jpg

This thread is now about spaghetti ingredients and their origin.
Was spaghetti invented in Sicily? Pasta, made from the flour of hard wheat with water and salt added, cooked by boiling, has existed in some form since the days of the Roman Empire. Made from any of several varieties of durum wheat (triticum durum) that thrive in dry climates, pasta has become one of the world's most popular foods. It is quite possible that this food, as it exists today, was first prepared in ancient Sicily. But was spaghetti actually invented in Sicily?

Before embarking on the trail of historical theories of this kind, it's important to recognise that certain developments could have taken place in different parts of the world at the same time. Ice cream is a classic example. In one form, it was prepared by the ancient Romans with the snows of Mount Etna, but it was probably known (in another form) to the ancient predecessors of the northern Russians. This kind of thing makes it difficult, and perhaps unfair, to attribute the origin of certain common foods to certain peoples and places.

So how did the idea that spaghetti was invented in Sicily get started? Popular history says that it was invented in China, and that Marco Polo brought the knowledge of this food to Venice. The spaghetti Polo encountered (and presumably tasted) in the far east was made from either rice flour or hard wheat flour (long noodles made from both grains exist in eastern cookery). It is generally accepted that the variety of durum wheat known in Sicily during the Middle Ages was, like lemons and oranges, introduced by the Arabs. And that brings us to the pivotal part of the story.

Early in 1154, shortly before the death of Sicily's monarch, King Roger II, and about a century before the birth of Marco Polo, a court chronicler and geographer named Abu Abdullah Mohammed al Edrisi (or Idrisi) completed a detailed geographical survey of Sicily. It is to Edrisi that we owe much of our knowledge of the micro economy and social customs of twelfth-century Sicily. Little is known of Edrisi himself, except that he was born in northwestern Africa and educated in Spain. He appears to have known the Muslim Mediterranean well. Edrisi arrived at Palermo in 1139, and was soon commissioned to research a work of global geography.

The content of the resulting opus, known to us as The Book of Roger, encompassed not only Sicily but other regions as well. It yielded a global map (created in silver), now destroyed, and the book itself. Some of the book's statements were revolutionary for their time, things like "the earth is round like a sphere." The Book of Roger is considered one of the most important scientific works of the Middle Ages. Praised by Sicily's Muslims, Jews and Orthodox ("Eastern") Christians, it was not generally appreciated by the medieval popes or the Roman Catholic clergy, and for that reason its knowledge was sometimes suppressed in western Europe. Like Marco Polo, Edrisi was a traveler who wrote about what he saw, but his work was much more scientific, and generally more objective, than Polo's. More importantly, it survives in its original manuscript form; Marco Polo's writings exist primarily as later transcriptions which were often altered.

A casual observation in the Book of Roger mentions that in the Sicilian town of Trabia the inhabitants made a form of pasta from hard wheat, and that this product, shaped into long strands, was manufactured in large quantity for export to other regions. Edrisi does not speculate about the origin of this "spaghetti," but the fact that he considers it noteworthy, and that it was widely exported to a thriving market, may indicate that it was not known outside Sicily at that time --at least not in the Mediterranean. In those days, hard wheat of the African variety probably was not raised in the more humid northern regions of Europe, yet Edrisi wrote about England, Scandinavia and Russia, describing (albeit possibly based on secondhand knowledge) England's rainy weather and Scandinavia's seasonal endless days and nights.

Only a few years ago did Sicily's tourism promoters rediscover this obscure reference to Sicilian spaghetti, and they've attempted to capitalise on it by referring to it in promotional publications. Their message seems to have been lost on the owners of the Chinese restaurants in Palermo and Catania.

Trabia's vermicelli (from the Italian word for the "thin worms" it resembled) represents, at the very least, what may have been the earliest "industrial" production of pasta. It's an industry that has changed the world's tastes.

SAUCES and their Orgin.

Il9LmaN.jpg

Is there anything more satisfying than a huge bowl of freshly sauced pasta at the end of a long day? Few meals can be as pleasurable. But the stories behind your basic carbonara, puttanesca and bolognese sauces are anything but simple. Italian pasta sauces have a rich history that can be traced back centuries, all the way to ancient Rome. And the decision to make your carbonara with cream, use multiple types of meat in your ragu or put cheese in the seafood pasta can create just as much excited dinner conversation among Italian families as the latest political hubbub.

Food historians believe that lasagna is one of the world’s oldest pastas, and was likely eaten by ancient Greeks and Romans. These long, flat noodles would have been easy to roll out and dry in the sun or bake in rudimentary ovens, and cheese was a mainstay in lasagna recipes even in these early days. A 14th century recipe book calls for lasagna noodles to be layered in a baking dish with grated cheese and pulverized spices: not oregano and garlic like we might see now, but more likely cinnamon, nutmeg and black pepper.

Although we think of spaghetti with tomato sauce as the quintessential Italian dish, tomatoes didn’t become part of the Italian diet until the 1800s. And the first recipe for pasta with tomato sauce actually appeared in a French cookbook from 1797. So the tomato-based pasta sauces we tend to think of as typically Italian – bolognese, pomodoro, puttanesca – are actually more recent developments.

Of these, puttanesca has the most colorful history. A spicy spaghetti dish of tomatoes, capers, anchovies and garlic, the name literally translates to “whore’s spaghetti.” According to popular legend, this dish was what prostitutes would cook while waiting on their next appointment. In actuality, a restaurant owner made up the dish after a group of late arriving customers instructed him to make pasta “facci una puttanata qualsiasi”, roughly translated as “make any kind of garbage.” The slang term for garbage is derived from the word puttana, which also means prostitute, giving the sauce its famous name.

Carbonara is a delicious sauce of fresh egg yolks, crisp cured pork (usually bacon or pancetta), grated cheese and plenty of black pepper. The name of the sauce is derived from the word “carbonaro,” or “charcoal burner,” which may refer to the type of stoves the dish was first cooked on, the workers who first ate it or even the Carbonari, a revolutionary secret society that played a key role in early attempts aimed at securing Italian unification. Another creamy concoction made its debut in 1914 when restaurateur Alfred Di Lelio created a mixture of rich butter, grated Parmesan and black pepper to restore his wife’s strength after she gave birth to their son—also giving birth to the popular alfredo sauce.

Pasta primavera is a relatively new addition to the sauce pantheon and it was created in New York City, not Italy. In 1977 Sirio Maccioni, owner of the famous Le Cirque restaurant, whipped up a new dish featuring cream sauce, garlic and fresh spring vegetables. Primavera quickly became one of the most talked about dishes in town, but Maccioni hadn’t set out to scale new culinary heights—he had simply improvised when a lack of ingredients left him with nothing but vegetables to garnish the pasta with.

Led us to the creation of Super Mario................

PP1zFyW.jpg

History of Spaghetti and Pasta
Pasta and especially spaghetti have managed to infiltrate our modern culture, cuisine pop culture, and become immensely famous not because they instantly gave us the means to replenish our bodies with healthy and nutritious food, but also because they gave our cuisine a new sense of fashion, invention, freedom and ability to experiment. This was possible not only because their basic recipe gave us the ability to change the appearance of the final meal as we wish to, but also because we were given the opportunity to truly experiment with ingredients, toppings, spices and fillings of countless shapes, sizes and origins.

Please, Log in or Register to view URLs content!

Culinary history of our world was significantly changed with the expansion of famous spaghetti outside of the borders of Italy several centuries ago. Now, this meal represents one of the most popular foods in the world, and its road through our history is only started.

Please, Log in or Register to view URLs content!

With several centuries of history, spaghetti managed to evolve into countless forms and recipes that are enjoyed daily all across the world. Here you can find out more about spaghetti types, facts and the way they impact our health.
Please, Log in or Register to view URLs content!

LFfBDuX.gif


If you have wanted what is the structure of spaghetti or how to make them in your own home, jump in here and get all the relevant information’s in one place.

9MUF2yn.gif

Brief History
With history that reaches all the way back to 1st century BC, meals made from pasta managed to evolve in its homeland of Ancient Rome and later Italy and Sicilia, slowly becoming more and more popular with newer and better recipes. Meals like lasagna, pizza and spaghetti are today synonyms for the Italian and Sicilian cuisine, but their rise to popularity beyond the borders of those sunny Mediterranean countries was not as easy as you may think. But lets start from the beginning.

History of pasta meals had deep origins in the eastern Mediterranean countries such as Greece and several territories of Middle East and Arabian Peninsula. There, meals made form dough were different in many ways to the food that was used on daily basis in Ancient Roman Empire. As historian records can tell us, the direct origin of the Italian pasta came from the Arab meal called “itriyya” that was often described by the Greeks as “dry pasta”. This durable and long lasting meal was one of the main sources of nutrition for Arab traders who traveled all across then-known world outside of Europe. Because of their nomadic nature and military conquest, the first European contact with itriyya was recorded sometimes during 7th century AD when Arabs managed to occupy Sicily. There were rumors about Marco Polo bringing Chinese recipe of pasta to the Italy, but his travels happened more than 500 years later.

After Arab forces retreated for Sicily, their recipe for pasta meals remained, enabling Sicilian lower class to started experimenting with recipes and slowly promoting it to higher classes. By 12th century, Sicilian written records of spaghetti proved that pasta was commonplace, and soon industrial advances enabled Sicilians and Italians to start producing pasta products much faster and efficiently. Off course, there could not be a true popularity of pasta without the most important and beloved food toppings of all time ketchup, which was introduced in 18th century Italy and was used extensively in early Pizzas and Spaghetti.

Worldwide popularity of pasta products was reached between early and mid-20th century with the mass arrival of the Italian and Sicilian immigrants to the shores of United States. They immediately started promoting traditional meals from their homeland, but the true adoption happened after World War 2 when US soldiers returned home carrying with them the tales of interesting European meals. That mixed with the promotion by popular Hollywood starts of Italian heritage and discovery of cheap refrigeration enabled industrial manufacturers to start selling pre-made pasta meals, which was the key moment in expansion of pasta across entire world.

Fascinating stuff.

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Is it just me or does that look like labia with teeth the further down you scroll??? Bwahahaha
 

Bastard Factory

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*** Thread Jackers Bluelight Special ***

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This thread is now about pepto bismol.

Pepto-Bismol, which contains bismuth subsalicylate (BSS) as the active ingredient, has been marketed in the United States for more than 80 years. In the gastrointestinal tract, BSS is converted to salicylic acid and insoluble bismuth salts. The salicylate portion of BSS is extensively absorbed (greater than 90%) and excreted in urine. The maximal daily dose of Pepto-Bismol (4.2 g of BSS) results in peak concentrations of salicylate in plasma considerably below the level of salicylate toxicity. In contrast, little bismuth from BSS is absorbed from the gastrointestinal tract (less than .005%). Extended dosing of Pepto-Bismol (3.14 g of BSS/d) for up to 6 weeks produced a mean concentration of bismuth in blood of 16.1 +/- 7.9 ng/g, considerably below concentrations in blood that have been reported to cause neurotoxicity. Neurotoxicity studies in animals and human safety data indicate that Pepto-Bismol can be used safely for its acute indications and for up to 3-4 weeks of extended dosing.

Pepto Effect and ismuth Drugs
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(Pepto-Bismol) is the only colloidal
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drug approved for OTC use in multiple GI conditions, including “diarrhea,
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,
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without constipation, nausea, and upset stomach.” The mechanism of action of
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in these
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is not completely understood. Although colloidal bismuth compounds have no significant acid-neutralizing capacity, they inhibit the action of
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, increase the secretion of mucus, and interact with protein in necrotic
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craters, presumably forming a barrier to the
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of acid. Bismuth
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have an
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action, which is relevant for the treatment of
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and
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(e.g.,
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). The
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component of bismuth subsalicylate may exert intestinal antiinflammatory and antisecretory actions. Thus, the combined antibacterial and intestinal antisecretory action of bismuth subsalicylate is relevant for the OTC treatment of mild to moderate diarrhea. Pepto-Bismol controls diarrhea within 24 hours, and also relieves associated abdominal
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.
Pepto-Bismol is available in two liquid suspension forms (262 and 525 mg per 15 ml) and in a tablet dosage form (102 mg per tablet). The
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for adults is 262 to 1050 mg, to be repeated every hour, if needed, to a maximum of four doses in 24-hour period. Lower dosages are provided for children of various age groups. Pepto-Bismol should not be used in patients who have a known allergy to aspirin. Caution is also advised when administering to patients taking medications for
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,
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, and
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. A warning statement advises caution in the administration of the drug to children, including teenagers, during or after recovery from
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or flu. In addition, the medication may cause a temporary and harmless darkening of the tongue and/or stool.
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Non-Specific Agents
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(Pepto-Bismol) has been shown in several
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to reduce stool frequency and shorten the duration of illness.49 This agent is associated with a 16–18% reduction in unformed stooling compared to over 50% for
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. Side-effects include
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, black stools, and
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.
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should be used with caution in travelers on aspirin therapy or
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, and should be avoided in those who have significant renal insufficiency. In addition, BSS should be avoided in children with viral infections, such as Varicella or influenza, because of the risk of
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. BSS is not available in many parts of the world, such as Europe, Australia and New Zealand. Other non-specific agents, such as
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,
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, and
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such as
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GG and Saccharomyces boulardii, have had a limited role in the treatment of TD.


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Bismuth Subsalicylate
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(Pepto-Bismol) is a commonly used
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in the treatment of various
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, including
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and
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, and in the prevention of traveler’s diarrhea. It is the only OTC
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compound available in the United States and is estimated to be used by most American households. It is a crystal complex of bismuth and
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suspended in a mixture of
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clay. In the stomach, the bismuth subsalicylate reacts with the
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to form bismuth oxychloride and salicylic acid. The salicylate is readily absorbed into the body, whereas the bismuth passes unaltered and unabsorbed into the feces. Caution is advised if patients are taking aspirin or other salicylate-containing drugs concurrently because toxic levels of salicylate may be reached. Bismuth subsalicylate products are not recommended for patients younger than 12 years because of a lack of studies to prove efficacy in young children.

Bismuth is thought to produce its therapeutic actions in part by stimulating
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, mucus formation, and
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secretion. It also has direct
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effects and may bind to
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, which accounts for its use in the prevention of traveler’s diarrhea. In addition, bismuth has been used in the home treatment of gastric
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because of its ability to coat the
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and other gastric erosions, shielding them from the
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. In the treatment of acute diarrhea, the salicylate moiety is thought to inhibit intestinal prostaglandin and Cl− secretion, leading to a reduction in stool frequency and liquidity. Bismuth subsalicylate has an excellent safety record, and side effects are minor. Bismuth may cause blackening of the stool or harmless black staining of the tongue, which is thought to be caused by the formation of bismuth
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from the reaction between the drug and the bacterial sulfides in the gastrointestinal tract. As noted previously, salicylate-induced adverse reactions may occur after the administration of bismuth subsalicylate.




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Bismuth Subsalicylate
A daily regimen of
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(Pepto-Bismol®), taken as two tablets chewed four times a day for up to 3 weeks, affords about 65% protection against
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. As a prophylactic agent it is relatively expensive and is not available worldwide.

Mechanisms of action of bismuth subsalicylate include
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, antisecretory, and toxin-adsorptive effects. Adverse effects can include black-colored tongue and stools, constipation, and
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. While bismuth subsalicylate has relatively low toxicity, it should be used with caution in those who are already taking
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and in patients with salicylate sensitivity, bleeding disorders, impaired renal function, or
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.
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is not recommended for children owing to the risk of
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.


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Antimicrobial Agents

The primary mode of action of
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, the active ingredient of
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, is as an
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. BSS disassociates in gastric acid to form
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, such as bismuth oxychloride. In addition to
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BSS has antisecretory properties and a potential for toxin adsorption.
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is released as a byproduct of the reaction and is nearly completely absorbed. Chewing a total of eight Pepto-Bismol tablets/day is equivalent to taking three to four adult aspirin tablets. Although salicylic acid does not have the same
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properties as
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, travelers taking
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or
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should avoid BSS.

BSS is an effective and safe agent for the prevention and treatment of TD.25 Protection ranges from 40% to 65%, according to the amount and frequency of the dose. For best protection it should be taken as two tablets chewed four times a day.6,14 The formation of black
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salts can discolor the tongue and the resultant blackened stools can mimic
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. Travelers should be advised to rinse their mouth thoroughly after each dose, and especially after the
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. Gently brushing the tongue at bedtime is recommended to help avoid the otherwise purely esthetic problem of
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. Theoretically, the absorbed salicylate may cause
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, but in studies this occurred no more frequently in BSS-treated patients than in placebo-treated patients. Care should be exercised when using BSS in patients with impaired renal function. BSS can contribute to salicylate intoxication, so it should not be taken with aspirin. Encephalopathy has been anecdotally reported, but the bismuth in BSS is essentially not absorbed compared to other
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, so such reports are exceedingly rare. If
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is used for
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, travelers should be cautioned not to use concurrent BSS. The
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in BSS preparations can lower the bioavailability of doxycycline.

Much of the early work on TD prevention focused on the use of prophylactic
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. Table 19.4 shows currently recommended6 antimicrobials with the suggested dosing regimens. Although antimicrobials have demonstrated clear efficacy in the prevention of TD, concerns include side effects, promoting resistance development, and the use of
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agents for
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of a self-limiting syndrome when those agents have more critical other uses. Concerns about the effect of antimicrobial agents on the microbiota and subsequent colonization by multiple resistant organisms after treatment of TD with antibiotics must be considered in the decision to use antibiotics for chemoprophylaxis of this condition.
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appear to be especially capable of disturbing the microbiota.13

Classic studies by Ben Kean25a noted the utility of the antibiotic
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in the prevention of TD. Then studies with doxycycline dosed at 100 mg/day showed it to be a highly protective agent. Increasing resistance to
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in developing regions of the world has rendered the use of tetracyclines obsolete.

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and the combination of
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(TMP/SMX) were historically the next generation of antimicrobials studied for prevention of diarrhea. These agents provided 71%–95% protection in areas where resistance was low; however, rising resistance around the world has compromised the usefulness of these antimicrobials as well.
Furthermore, TMP/SMX is ineffective against
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, an important cause of TD, particularly in Southeast Asia, where use of TMP/SMX cannot be recommended for
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or treatment. While TMP/SMX is relatively inexpensive, easy to administer, and can be used in children, its major disadvantages include rashes, hypersensitivity reactions (including Stevens-Johnson syndrome),
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, and
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. Serious side effects are rare but need to be considered when prescribing this drug for purposes of prophylaxis.


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Getting on the Highway with diarrhea. A love Story.

In the past,
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were among the drugs of choice as effective and relatively safe agents for the prevention of TD. A study reported in 1994 showed 84% protection.26 Unfortunately, fluoroquinolone resistance, particularly among C. jejuni, is increasingly being reported. In Southeast Asia, fluoroquinolones can no longer be recommended for prevention of TD. Adverse reactions to fluoroquinolones include
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(black box warning) rash, GI intolerance, and central nervous system stimulation manifested as insomnia, nervousness, or dizziness. Fluoroquinolones should not be used in pregnant women. For this class of drugs, the development of resistance in the community is important since their broad spectrum of activity, including respiratory tract pathogens, has given them a wide range of clinical applications. Because of the side effects of fluoroquinolones and their effect on microbiota, at a recent consensus development conference sponsored by the International Society of Travel Medicine the decision was made to no longer recommend fluoroquinolones as preventative agents.13

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is an antibiotic with efficacy in the treatment of TD.27 This agent is attractive for its broad spectrum of activity against enteropathogens, including C. jejuni, and its availability for use in children and pregnant women. In Southeast Asia,
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is the current drug of choice for treatment of TD; and following the black box warnings about the use of fluoroquinolones for the treatment of TD, azithromycin is considered by most experts to be the drug of choice worldwide. Although azithromycin should work in prophylaxis, there are no data to guide dosing amounts or frequency of administration.
An ideal antimicrobial agent for the prevention of TD would be one that has excellent activity against enteric pathogens, is not absorbed (helping to guarantee an excellent safety profile), is safe, has little potential for promoting antibiotic resistance, and has no other uses than in enteric diseases.1,34
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is such an agent and is approved for treatment of TD when invasive pathogens are not suspected.28–30 It has exclusively intraluminal action with <0.4%
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, documented low potential for generating cross-resistance, and a profile of clinical use that is limited to GI syndromes and preventing
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. Rifaximin has been shown to be effective in prevention of TD and affords 60%–70% protection with a single daily 200-mg dose.31 Fecal levels are about 8000 µg/g of stool after 3 days of therapy, which far exceeds the average minimum inhibitory concentration (MIC) (32–50 µg/mL) of most enteric pathogens.28 The availability of such an agent permits consideration of a change in paradigm. The objections of the NIH consensus development conference appear to be largely moot with the availability of
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, although disagreement in general with the concept of chemoprophylaxis continues to exist among experts.32 Arguably, chemoprophylaxis with an agent such as rifaximin might now be safely offered to more short-term travelers than only those with special risks.

This recipe is intended for entertainment purposes only, though the flavor isn’t horrible. Also, the Pepto remains active even after being baked, so it really does make a nice dessert option for anyone experiencing heartburn, indigestion, you know the drill. For an extra bright cake, use 1/2 cup Ultra Pepto and 1/2 cup water in the cake mix.


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Unlabeled Uses: Prevention of
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:
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,
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,
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, hemorrhagic states, renal impairment
▪ Side Effects
Frequent

Grayish black stools
Rare
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▪ Serious Reactions

(bismuth subsalicylate)
is safe to offer most dogs, but AKC’s Chief Veterinary Officer Dr. Jerry Klein says he rarely recommends it because the salicylates in the medication could cause gastric bleeding, and the bismuth in the medication can turn the stool black, which may mask any resulting gastric bleeding. “If it must be given, offer no more than one or two doses after consulting with your veterinarian,” he says. Your veterinarian may instead recommend the bismuth subsalicylate product formulated for dogs, called Corrective Suspension. Dogs with bleeding disorders and dogs who are
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should not take any form of bismuth subsalicylate, nor should dogs taking non-steroidal anti-inflammatory agents such as
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and Deramaxx. Cats should never be given bismuth subsalicylate, as it is toxic to them.


  • Pepto-Bismol Dosage For Dogs: The recommended dosage is 1 teaspoon for every 10 pounds, according to Dr. Klein. It can be offered to the dog every 6-to-8 hours, but if your dog still has diarrhea after a few doses, stop the medication and call your veterinarian. Also, if you’ve never given Pepto-Bismol to your dog before, check with your veterinarian to confirm the dosage.
  • How to administer Pepto-Bismol to Dogs: Use an empty (no needle) plastic syringe to give your dog the medication. Open his mouth, place the empty syringe toward the back of the tongue and push the plunger, then hold his muzzle for a second to ensure he swallows it.
dog_in_bed.jpg

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(loperamide) is another over-the-counter medication dogs can take, which also helps resolve diarrhea. Dogs with certain conditions and dogs taking certain medications should not be given Imodium, so check with your veterinarian before administering it. Cats may have a reaction to this medication—ask for veterinary guidance before offering it to a feline.

  • Imodium Dosage For Dogs: A dog can take one 2-milligram pill per 40 pounds of body weight two-to-three times a day, says Dr. Klein. Call your veterinarian first to verify dosage. Do not offer this medication for more than two days. If symptoms persist, seek veterinary care.
  • How to administer Imodium to Dogs: Give the tablet to your dog in a pill pocket (the
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    brand is recommended) or wrapped in a bit of food (like cheese). Use only enough food to hide the taste of the pill or you may risk further irritating your dog’s stomach.
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(famotidine)
: If your pet has issues with stomach acid build-up, gastric ulcers, or other stomach- or GI-related issues, many veterinarians recommend this. Although this medication has not been FDA-approved for use in pets, it’s considered standard practice for veterinarians to recommend its use in certain dogs and cats. Contact your veterinarian before administering—it may not be recommended if your pet is pregnant or nursing or has a medical condition.

  • Pepcid Dosage for Dogs: For both dogs and cats, the dosage is one 10-milligram tablet for a 20-pound dog every 12-to-24 hours, says Dr. Klein. It is best to give this medication one hour before meals. Check with a veterinarian to verify the dosage is accurate for your pet. Also, if purchasing Pepcid, make sure to buy Pepcid Original Strength (10 milligram tablets). Pepcid Complete contains additional active ingredients, and Pepcid Maximum Strength contains more medication per tablet.
  • How to Administer Pepcid to Dogs: It’s not recommended to give Pepcid with food, as it can lessen its efficacy. Instead tilt your dog’s head back, place the pill on the back of the tongue, hold the mouth shut for a moment, and gently stroke the throat or blow on the nose to induce swallowing. If you do not have experience giving pills to your dog without a treat, contact your veterinarian for advice.
Certain foods, such as pumpkin and rice, can also help with stomach issues in dogs.
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Dr. Klein says he’s also prescribed probiotics to treat diarrhea, such as Pro-Viable or Fortiflora. “If diarrhea is not severe, results are noticed within 24 hours,” he says. Consult with your veterinarian about acquiring similar products.

.......................................................
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are another commonly encountered over-the-counter (OTC) medication frequently found in aspirin,
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, and
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. They are metabolized in the stomach to
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and then rapidly absorbed. Salicylates are weak acids and can change chemical states depending upon the pH of the ambient environment. As the pH of the ambient environment (blood) becomes more acidic, the salicylic acid is driven into its nonionized or HA state, which renders it more amenable to crossing cell membranes, none more important than the
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. Given the unique ionic property of salicylic acid, its form can be manipulated by changing the pH of its environment. This underlies the fundamental concept for treating patients with
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poisoning. By increasing the pH of the blood, salicylic acid gets “ion trapped” in its ionic or charged form, preventing its passage across membranes and the blood-brain barrier. This results in decreased cellular absorption and increases the
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of H+ A-. Salicylates are primarily mitochondrial toxins and exert their effect via uncoupling of
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, which contributes to an incomplete production of
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. The associated metabolic
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is a result of the hydrolysis of ATP with the accumulation of lactate and
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with a dissipation of heat observed clinically as
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. Salicylates also directly stimulate the respiratory centers in the medulla, resulting in the classic clinical signs of
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,
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, and
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.38 Salicylate intoxication presents clinically with
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, nausea, vomiting, fever, tachypnea, and profound mental status changes and shock. Salicylate-exposed patients may have a
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with a compensatory respiratory alkalosis early in the course and, without adequate therapy, may progress to an overwhelming uncompensated metabolic acidosis. The mainstay of treatment is urine alkalinization (urine pH 7.5–8) with
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infusion and, in certain instances,
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. Hemodialysis is indicated for patients with an absolute level of 60 mg/dL in chronic intoxication and 100 mg/dL in acute intoxication. Patients with focal neurologic deficit, seizure, or mental status change at any salicylate level should undergo hemodialysis. Other indications for hemodialysis are
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, increasing salicylate level despite adequate decontamination and urinary alkalinization, worsening metabolic acidosis despite adequate therapy, inability to tolerate hydration or alkalinization, and
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.
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4B33YWW.jpg

3.8 Bismuth
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are present in various cosmetics, pigments, and pharmaceuticals. The most commonly prescribed bismuth-containing pharmaceutical agents are
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,
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, and
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, which are oral preparations used to treat individuals with gastrointestinal (GI) disorders (e.g.,
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, diarrhea, flatulence) (Figure 3.6). Historically,
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compounds were administered parenterally to those with treponomal infections such as
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and yaws.

Although isolated reports of
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with bismuth administered parenterally have appeared, no reports of such have been noted with its
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. In 1948, Goodman described three subjects with sudden
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following intravenous sodium bismuth tartrate as a treatment for yaws.118 In this report, “slowing of the heart” and “a direct depressant action upon the heart with irregularities of which heart-block is the commonest” are mentioned. Another case report suggested that parenterally administered sodium bismuth tartrate precipitated heart failure.119 Other than these reports from seven decades previously, no evidence links bismuth to cardiovascular toxicity.




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Bastard Factory

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This thread is now about ice cream truck menus...........

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Delicious, but too messy to handle,” was how Ruth Burt described the new ice cream treat her father, Harry Burt, concocted in 1920—a brick of vanilla ice cream encased in chocolate. So her brother, Harry Jr., offered a suggestion: Why not give it a handle? The idea was hardly revolutionary in the world of sweets, of course. Harry Burt Sr. himself, a confectioner based in Youngstown, Ohio, had previously developed what he called the Jolly Boy, a hard-candy lollipop on a wooden stick. But ice cream on a stick was so novel that the process of making it earned Burt two U.S. patents, thus launching his invention, the Good Humor bar, into an epic battle against the previously developed I Scream bar, a.k.a. the Eskimo Pie, a worthy rival to this day.

Burt’s contribution to the culture was bigger than a sliver of wood. When he became the first ice cream vendor to move from pushcarts to motorized trucks, giving his salesmen the freedom to roam the streets, his firm greatly expanded his business (and those of his many imitators) and would change how countless Americans eat—and how they experience summer.

By the end of the 1920s, Good Humor settled on its signature vehicle: a gleaming white pickup truck outfitted with a refrigeration unit. Burt’s mobile freezers offered a sanitary alternative to the street ice cream sold from pushcarts, a number of which had been the source of food poisoning and were known to peddle fare of dubious quality. An 1878 article in the Confectioners Journal complained that street ice cream was “apt to be adulterated with ingredients which sacrifice health to cheapness.” To assuage consumer concerns, Good Humor had its drivers (all men, until 1967) dress in crisp, white uniforms reminiscent of those worn by hospital orderlies. And of course the men were taught to tip their caps to the ladies.

In 1932, some 14 million Good Humor bars were sold in New York and Chicago alone, and even during the Great Depression, a Good Humor driver working on commission could clear a whopping $100 a week—over $1,800 in today’s money. Drivers became a welcome, personable neighborhood presence. A Good Humor truck had no door on the passenger side, so the driver could pull up to a curb, hop onto the sidewalk with a smile and quickly distribute iced treats from the freezer unit in the back. Thanks to Burt’s canny idea to equip the trucks with bells, children were guaranteed to hear them coming. Consumers gave the bells a (ringing) endorsement, and summer days could now be organized around the arrival of the Good Humor man. Joan S. Lewis, a New York journalist, would recall in a 1979 essay how “new friends were made while purchasing that delicious ice cream,” while “sleepovers, birthday parties and picnics were often planned right at the truck’s wheels.”

Good Humor expanded in the postwar years, and by the 1950s the company had some 2,000 trucks operating across the country, with the majority of their customers under 12 years old. Acquired by conglomerate Unilever in 1961, the company began to see increasing competition from Mister Softee and other rivals. Significantly, Mister Softee sold its products from step vans, which allow the driver to walk right back into the freezer area and dispense items directly from a side window. It didn't take a brainstorm to see that was an innovation, and Good Humor stopped ordering pickup trucks and transitioned to step vans.

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But it wasn’t all sweetness and light in the mobile frozen goodies business. In 1975, New York City authorities charged the company with 244 counts of falsifying records to hide evidence of excessive coliform bacteria in its products. According to the indictment, 10 percent of Good Humor’s ice cream sold between 1972 and 1975 was tainted, and products from the company’s Queens production facilities were “not securely protected from dirt, dust, insects and parts thereof, and from all injurious contamination.” The company was fined $85,000 and forced to modernize its plants and improve quality control. By the end of the decade, Good Humor had gotten out of the mobile ice cream business altogether, turning to grocery store distribution.

Yet some drivers continued to make their rounds under the Good Humor banner on their own, to the delight of generations of children. In White Plains, New York, Joseph Villardi, to cite one diehard, bought his truck from Good Humor in 1976 and kept the same route he’d had since the early 1950s. By the time he died in 2012, he had become such a beloved fixture that the town declared August 6, 2012, “Good Humor Joe Day.”

In introducing America to the ice cream truck and its mobile refrigeration unit, Harry Burt Sr. helped launch a revolution that we are still enjoying. Indeed, our mobile food options have never been more plentiful than they are today: Food trucks now offer everything from kimchi tacos to fancy French fries to high-end Spam cuisine. In doing so, they carry on Burt’s legacy of combining several American obsessions—mobility, novelty, instant gratification, convenience—to change the taste of summer.

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Back in the day, hot American Summers meant a few things: the inevitability of camp, talking cans of vegetables, and ice cream trucks playing jaunty tunes. Every time that telltale song was heard, it stimulated a flurry of decision-making instantaneously: do I get the Sonic the Hedgehog popsicle? Or a Choco Taco? Or maybe something even better -- if there is such a thing? Like it or not, there was a definite hierarchy to the offerings of any ice cream truck, and we've laid out the spread as obviously as a popsicle stick joke penned by a six-year-old.

Offended? Surprised? Suddenly struck with potent nostalgia and need a place to be comforted by like-minded pop-cultural veterans of the '90s? Let us know in the comment section.

And here they are, without further ado, from worst to best:

Scribblers


23. Scribbler
Oh, boy! A popsicle that reminds me of the inevitability of my return to school! No thanks, Popsicle lobby. Plus, they don't even actually write. Good for a simple pantomime joke and nothing more.

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22. Spongebob Squarepants (and any other character)
In theory, these popsicles (the whole lot of them, from Sonic to Tweety to any one of the Teenage Mutant Ninja Turtles, but -- c'mon -- definitely Michaelangelo) would be at the top of the list. They assert that you're knowledgeable about pop culture, they taste relatively decent, and they're walking advertisements for Sega/Nickelodeon. But in practice, the gumball eyes are always grotesquely uneven, they all start to get as jowly as Mitch McConnell as they melt, and there's always the sobering realization that you're eating the flesh of your hero. Not cool.

21. Bubble Play
This is just a blood-red cherry baseball glove with a gumball in the middle. And it's gross.

Klondike Bar



20. Klondike Bar
The epitome of a low-effort, classic ice cream treat. Literally, just vanilla coated with chocolate. Would you do anything for one? Probably not, since there are a lot of better things out there.

19. Screwball
It's kinda difficult to eat these, since the cone they come in is inedible, but the flavors are pretty good (strawberry, cherry, etc.), and there's a reward at the bottom in the form of a bubblegum ball or two. It teaches patience.​

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18. Ice Cream Sandwich
Meh.

17. Strawberry Shortcake
The Nature Valley bar of popsicles. The crunchy strawberry shortcake coating on these can be a bit dry, and is crumbly to the point of inconvenience. Still, the strawberry filling is delicious.

16. Sundae Cone
Tastes good but is also dreadfully boring -- it's a sundae. I can get one of these at any ice cream stand in America, and it'll be almost the same price for significantly better versions of the same ingredients.
chocolate eclair

15. Chocolate Eclair
Given a choice between the Chocolate Eclair and the Strawberry Shortcake, I'd say that any kid with any sense will choose the Chocolate Eclair every time. Chocolate filling? Looks like a big ol' frozen Crunch bar? I'll take it. Still crumbly, though.

14. Toasted Almond
The third and final Good Humor crunchy popsicle is a bit of a deep cut, but it's also their most solid offering due to its unconventional flavor -- almond and vanilla ice creams surrounded by cake and almond pieces. It actually feels kinda granola-y and is probably your hippie aunt's favorite.

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13. Firecracker
The Firecracker represents a new wave of thinking in the popsicle world -- multiple fruit flavors in the same popsicle! In this case, cherry, lemon, patriotism, and blue raspberry, which are a solid combo...

12. Cyclone
... and then there's the Cyclone, which is a slightly elevated version of the Firecracker. Yeah, the layered look is cool, but c'mon -- a swirl?! This thing's fancy as hell, and the name is a lot more intimidating. Which counts for a lot in the popsicle world.

Rainbow Pop


11. Rainbow Pop
What started as an idea with the Firecracker went full-blown revolution with Rainbow Pops, which have a whopping FIVE flavors in a single popsicle, stacked on top of one another like soil layers of the most delicious planet ever. Probably an archaeologist's favorite popsicle.


10. Banana Fudgsicle
I'm a Chunky Monkey kinda guy, so I always appreciated the Banana Fudgsicle as a mix of fruity and chocolatey. However, I'm fully aware that a lot of folks don't want banana anywhere near them, and these people I generally pooh-pooh. But I've conceded this for you, Jamie.

Snickers

9. Snickers Ice Cream Bar
Snickers are always a treat, but imagine them even crazier, with peanut butter ice cream. Yeah. Not edible to kids with peanut allergies.



8. Lick a Color
Anyone who ever watched Ed, Edd n Eddy couldn't help but be struck by a craving for the jawbreakers that the boys coveted so much. Well, Lick a Color is essentially the jawbreaker of popsicles, with every layer being a different fruit flavor. More recently, they've expanded into sour territory, pretty much cementing their position in the elite eight.

Fudgsicle

7. Fudgsicle
Convenient and simple. Chocolate on a stick. It doesn't get any more elegant than that. And they're low fat, apparently!

Creamsicle
6. Orange Creamsicle
Oranges and cream go particularly well together, so it's no surprise that the Orange Creamsicle is a powerhouse in the flavor department. It's subtly sweet and refreshing on a hot Summer's day, and you don't feel really guilty when you eat it because it's fruit, right? Right.

King Cone


5. King Cone
The Sundae Cone's exhibitionist sibling, the King Cone essentially has the same ingredients, except everything's on display -- you can see caramel and peanuts dotting the top of it. Also, this means that there's ostensibly a popsicle monarchy and that you're screwing up the line of succession by eating it, which is kinda awesome.

snowcone

4. Snow Cone
What could possibly be better on a sweltering July afternoon than ice served up in a convenient, easy-to-access cone? Why, flavored ice, you philistine! Snow cones date back to the 1850s, when ice first started becoming widely available around the country due to increased access to modern transportation and storage methods. And while those things may have improved, the Snow Cone is still the weird-and-wonderful ancient frozen treat we've come to know and love.

pop-up

3. Pop Up
Everyone remembers the Flintstones Pop Ups that heralded every '90s Summer evening. They were the popsicle that let you set the pace of their consumption. You didn't have to push up on the popsicle unless you were ready. They were accommodating. They were sweet. They came in a variety of flavors, including orange. They were your first love, but dammit, you grew up.

choco taco

2. Choco Taco
Which brings us to the Choco Taco, the frozen treat that paved the way for the taco's domination of every food group in the 21st century. A delicious mix of chocolate-swirled vanilla ice cream, peanuts, a sugar-cone taco shell, and a milk chocolate coating, the Choco Taco is about as Mexican as Louis C.K. (Which is more Mexican than you think.) And just like him, it can do no wrong.

Chipwich


1. Chipwich
Unpretentious and unabashed, the Chipwich sadly isn't marketed under that name anymore (DAMN YOU, NESTLE!), but it's still the most perfect ice cream truck fare there is. Two soft chocolate chip cookies with vanilla ice cream between them, all rolled in even more chocolate chips. It's an ideal balance of chocolate and vanilla and cookie dough, and is probably the homiest thing you can get out of the window of a truck driven by a stranger who kids are encouraged to talk to.


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Jeannie

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hijack as in change the subject, not scrolling forever scrolling through bs