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Agent Orange Exposure May Increase Risk Of Heart Disease And Parkinson's Disease
A new report from the Institute of Medicine finds suggestive but limited evidence that exposure to Agent Orange and other herbicides used during the Vietnam War is associated with an increased chance of developing ischemic heart disease and Parkinson"s disease for Vietnam veterans. The report is the latest in a congressionally mandated series by the IOM that every two years reviews the evidence about the health effects of these herbicides and a type of dioxin -- TCDD -- that contaminated some of the defoliants.
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Mesoblast Limited's First Patients In Bone Marrow Transplant Trial Show Earlier Engraftment
Australian regenerative medicine company Mesoblast Limited has announced successful results from the first five patients who underwent bone marrow transplantation with haematopoietic stem and progenitor cells expanded by the patented allogeneic, or "off-the-shelf", Mesenchymal Precursor Cells (MPCs).
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International Study Links 3 Genes To Melanoma
A consortium of European and Australian scientists doing a genome-wide association study found three gene variants were strongly linked to
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Food Safety Measures For Fiddleheads, Health Canada

Health Canada and the Canadian Food Inspection Agency (CFIA) are reminding Canadians that fresh fiddleheads should be properly cooked before being consumed. Fiddleheads are the curled, edible shoots of the ostrich fern. They are collected in the wild and sold as a seasonal vegetable in stores and outdoor markets. There have been cases of illnesses in Canada and the U.S. associated with eating fiddleheads. Scientists believe that the most likely cause for these illnesses is an unidentified natural toxin in fiddleheads. Fiddleheads should never be eaten raw. Health Canada and CFIA recommends that fresh fiddleheads be washed several times in fresh cold water. Remove as much of the brown husk as possible from the fiddleheads. They should then be cooked in boiling water for 15 minutes or steamed for 10 to 12 minutes until tender. Water used for boiling or steaming fiddleheads should be discarded as it may contain the toxin. Fiddleheads should also be boiled or steamed prior to sautçİing, frying or baking. Symptoms of illness usually begin 30 minutes to 12 hours after eating raw or undercooked fiddleheads, and may include diarrhea, nausea, vomiting, abdominal cramps and headaches. Illness generally lasts less than 24 hours. This can result in dehydration, particularly among the elderly and in infants. There have been no reported cases of illness connected with eating fully cooked fiddleheads. Anyone experiencing the above symptoms after consuming fiddleheads should seek the advice of a health care professional and contact their local public health unit. It is estimated that there are approximately 11 million cases of food-related illnesses in Canada every year. Many of these illnesses could be prevented by following proper food handling and preparation techniques. For more information on food safety tips and fiddleheads, please visit: Government of Canada"s Food Safety for Fiddleheads Partnership for Consumer Food Safety Education"s Be Food Safe Canada Campaign Canadian Food Inspection Agency


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