#Foodsafety

Two fatalities in Hood River County, Oregon, have renewed concern about Creutzfeldt-Jakob disease (CJD), a rare but devastating brain disorder. Local health officials confirmed these as CJD cases, underscoring how rapidly the disease can progress and its grim prognosis. The news unsettles residents in Oregon, and resonates with audiences in Thailand and around the world who track emerging infectious threats and past food-safety scares.

CJD is among the world’s rarest neurodegenerative illnesses, affecting an estimated one to two people per million each year. It is a prion disease, caused by abnormal proteins that trigger normal brain proteins to misfold, resulting in irreversible brain damage. Early symptoms typically include rapidly progressive dementia, movement problems, and psychiatric changes. Public health authorities note that most patients die within a year of onset. While many cases arise sporadically, others are inherited or, in very rare instances, transmitted through contaminated medical instruments or nerve tissue. Authorities in Hood River County have stressed that there is no evidence of a broader public health risk, nor any link between the two patients or to potentially infectious materials.

A new study from a leading U.S. university raises questions about brown rice as a health choice for Thai readers. Published in Risk Analysis, the research shows brown rice offers more fiber and nutrients but also contains more arsenic, including the more toxic inorganic form, than white rice. The findings call for careful consideration of both nutrition and safety, especially for children and infants who consume more rice relative to body weight.

In the latest startling revelation about brown rice’s complex nutritional profile, a study from Michigan State University has unveiled that while brown rice boasts higher nutritional value, it also contains more arsenic than its white counterpart. This finding, published in the prestigious journal Risk Analysis, emphasizes the nuanced considerations that Thai consumers should weigh when choosing rice for their diets.

Rice, a staple in Thai cuisine, is often viewed through the lens of health-conscious eating, and brown rice is traditionally celebrated for its superior fiber and nutrient content. However, the Michigan State study highlights a critical trade-off: brown rice’s higher levels of arsenic, including inorganic arsenic, which is more toxic compared to what is found in white rice. This revelation is particularly concerning when considering young children and infants, who may consume relatively more rice in proportion to their body weight than adults.

In Thailand, the daily cup of coffee is a cherished ritual. New concerns about popular creamers are prompting readers to reconsider what goes into their cups. Creamers are meant to improve taste and texture, but some ingredients may carry health risks. This article revisits how certain components could affect Thai coffee enthusiasts and offers practical, culturally relevant alternatives.

Recent evidence points to potential hazards in common creamers, including hydrogenated oils, carrageenan, and brominated vegetable oils. These ingredients are sometimes added to extend shelf life. Health experts note they can trigger inflammation and digestive discomfort in some people. The European Union has tightened rules on certain oils due to safety concerns, while in the United States, the FDA still regards carrageenan as generally safe, though debates continue.

In Thailand, where the daily cup of joe is a beloved ritual for many, emerging concerns about the health risks associated with popular coffee creamers are capturing attention. These creamy additives, though widely used to enhance the taste of coffee, may harbor ingredients posing potential risks to our health. An insightful examination reveals how certain components in coffee creamers could impact Thai coffee enthusiasts and offers healthier alternatives.

Recent findings highlight the health hazards associated with common additives in coffee creamers, such as hydrogenated oils, carrageenan, and brominated vegetable oils, which are often included to prolong shelf life. These substances can induce inflammation and digestive issues, sparking scrutiny from health experts. Notably, the European Union has banned some of these oils due to their potentially “harmful” properties, while in the United States, the FDA continues to classify carrageenan as “generally recognized as safe,” despite ongoing debates about its safety.

Nestled in the nutrient-rich waters of Thai rice fields and surrounding wetlands, the small, spiral-shelled freshwater snail known locally as “hoi khom” or “hoi juub” (Filopaludina sumatrensis Dunker, family Viviparidae) occupies more than just the mud—it’s deeply embedded in the culinary traditions, folklore, and folk medicine of Thailand and Southeast Asia. For centuries, this humble organism has sustained local communities, not only as a nutritious food but also as a folk remedy, revered for its perceived healing properties. But what does science say about hoi khom’s medicinal claims, and how does this living link between waterways and kitchens connect ancient healing wisdom to modern research?

Thai wisdom holders have long celebrated ส้มโอมือ, also known as Citrus medica L. or Buddha’s Hand. The fragrant fruit grows in temple gardens and village borders, and Thai healers prized every part of the tree for its healing and protective properties. Today, modern science is unraveling the compounds behind these traditional claims, creating a rare convergence of heritage and evidence that speaks to Thai readers and beyond.

In Thai culture, the fingered fruit is a symbol of auspiciousness and prosperity. Its presence at temples during merit-making seasons and New Year celebrations mirrors practices across East Asia, where Buddha’s Hand holds similar cultural meaning. Dried peels perfuming wardrobes and the use of rind in remedies reflect a centuries-old tradition that continues to inspire in kitchens, markets, and herbal shops. According to researchers and local horticulturists, every part of the tree—from leaves to seeds—contributes to wellbeing, with tradition aligning with growing scientific interest.

At one time or another, many of us have opened our refrigerator to face a carton of eggs lingering beyond its expiration date and wondered, “Are these safe to eat?” According to recent insights from food safety experts, eggs might be safe well beyond their stamped expiration dates. As explained by Elisa Maloberti, manager of special projects and food safety at the American Egg Board, eggs, when stored properly, can last more than a month past their expiration.

Many households sometimes find eggs past their stamped date and wonder if they’re still safe. Food safety professionals now suggest that properly stored eggs can remain safe to eat well beyond expiration labels.

Egg cartons use various dates like Sell By, Use By, Exp. By, or Best By. These mainly guide retailers. Experts say eggs can stay safe for two to three weeks past these dates when kept refrigerated at 40°F (4°C) or below. For eggs graded by the Department of Agriculture, a Julian date shows the packing day and helps consumers gauge freshness beyond typical dates.

For generations, Thai wisdom keepers have regarded ส้มโอมือ (sôm o mue), or Citrus medica L.―known in English as ‘Buddha’s Hand’, citron, or ส้มมือ (sôm mue)—as a fragrant gift from nature, thriving across temple gardens, village fences, and the annals of ancient pharmacopeias. In an era where health-conscious readers yearn for authentic remedies grounded as much in heritage as in evidence, ส้มโอมือ shines as both a cultural artifact and a rising star of modern pharmacological research. Today, as science investigates the very compounds once praised by village healers, a fascinating convergence emerges: ancient Thai medicinal practices are increasingly gaining validation in the global scientific narrative.

A new study from the Swedish University of Agricultural Sciences and Chalmers University of Technology proposes a practical way to lower mercury in tuna by 25–35 percent. The approach uses cysteine, a naturally occurring amino acid, in the packaging system for canned tuna. This active packaging method works while the product sits on shelves, potentially boosting food safety without extra processing.

Mercury in fish has long raised concerns, especially for pregnant women and young children who are advised to limit high-mercury seafood. Researchers point out that cysteine has a strong affinity for binding mercury, offering a direct means to reduce mercury levels in tuna. In experiments, tuna immersed in a cysteine-containing solution transferred mercury into the liquid, lowering the fish’s mercury content significantly. Importantly, tests showed no noticeable changes in taste, aroma, or appearance even after two weeks of exposure, a key factor for consumer acceptance in Thai markets.

A bold new proposal from Robert F. Kennedy Jr. aims to simplify the way people eat under a campaign titled “Make America Healthy Again.” The plan centers on a simplified food pyramid designed to curb chronic illnesses by reshaping American dietary habits. The original report by BBC provides broader context on the proposal and its reception.

Kennedy has framed this initiative as part of his broader effort to reform U.S. food regulations. As a prominent voice in health policy, he has long criticized common food ingredients and labeling practices, arguing for more natural, minimally processed foods. Critics note that some of his previous health claims have been controversial, while others—including figures from various political groups—have shown cautious support.

In a groundbreaking study from Swedish University of Agricultural Sciences and Chalmers University of Technology, scientists have unveiled a promising method to reduce mercury levels in tuna by up to 35 percent, a breakthrough that could significantly enhance food safety. This new approach involves the incorporation of cysteine, a naturally occurring amino acid, into the packaging process of canned tuna.

Mercury contamination in fish has long been a concern, particularly for individuals such as pregnant women and young children, who are advised to limit their intake of high-mercury fish. This new method leverages the chemical affinity between mercury and cysteine. Cysteine is a natural candidate for capturing mercury, as shown by prior research where its strong binding properties were evident.

In a bold new move, Robert F. Kennedy Jr. has unveiled his simplified food pyramid as part of an initiative dubbed “Make America Healthy Again.” The proposal aims to address chronic illnesses by revamping how Americans approach their diets. Read more at BBC.

The backstory of this initiative reveals Kennedy’s long-standing commitment to transforming food regulations in the U.S. As the newly appointed head of the Department of Health and Human Services, Kennedy has consistently raised concerns about harmful ingredients found in common food products, from synthetic dyes in cereals to seed oils in processed snacks. His stance has also received criticism due to his past controversial health claims. However, some of his ideas have garnered support, even from some Democrats.

A recent study from a leading university reveals that a single episode of food poisoning can leave a lasting imprint on the brain, shaping future eating habits. The findings illuminate a brain process called one-shot learning, where a single event forms a durable memory that can influence behavior for years. This has broader implications for how memories form, trauma, and PTSD, and it connects gut signals to emotional learning in the brain.

Long pepper, known locally as Dipli, has long flavored Thai kitchens and traditional remedies. Today, regional research is validating some uses while flagging safety considerations. Harvested just before ripening from the Piper retrofractum vine, Dipli sits at the crossroads of heritage and science, inviting readers to explore its evolving story.

In Thai culture, health often centers on age-old plants and spices. Dipli holds a special place. The green fruit becomes a reddish spice when dried and carries many regional names that reflect its significance across the country. Dipli appears in Buddhist ceremonial mixtures and remains a common ingredient in northern and central folk remedies, as well as in certain curries and healing teas. Local knowledge has long credited Dipli with aiding digestion, soothing coughs, reducing fevers, easing asthma symptoms, and supporting conditions such as hypertension, rheumatism, and vitality. Contemporary references point to Dipli’s traditional uses in herbal preparations found in community clinics and markets.

For centuries, the slender, finger-like fruit known as ดีปลี (Dipli)—or long pepper to the wider world—has been valued in Thai kitchens and medicine cabinets alike. Revered for its spicy-hot kick and its potent medicinal reputation, Dipli has traveled the journey from sacred ritual and home remedy to the laboratory bench, where new research is validating some ancestral claims while raising important questions about its safety and efficacy. Today, this unassuming fruit—harvested just before ripening from the Piper retrofractum vine—stands at a crossroads between tradition and science, inviting curious minds and health enthusiasts to discover its story.