Bleeding tree baffles scientists

The phenomenon of the ‘bleeding’ tree – in which a mysterious red liquid pours from chopped-down trunks , has left scientists  and tree surgeons baffled.

BBC Two’s documentary series Nature’s Weirdest Events – currently being repeated, shows Australian Chris Wharton among those who were shocked at seeing a tree apparently pouring blood after he had cut it down, admitting he had ‘the shock of his life’.

‘I do not understand why this tree has apparently blood pumping out of it,’ he said, ‘It was the strangest thing.’

TV presenter, Chris Packham also added that it was by no means an isolated incident, with reports of ‘bleeding trees’ occurring across the world and everything from disease to ‘the supernatural’ being blamed.

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Lupita Nyong'o covers Vogue Magazine... See gorgeous photos!

See Lupita's Vogue cover below....and they are just as gorgeous as expected! The July issue hits newsstands June 30.

PHOTOS: Mr Denmark wins Mister World 2014

Mr Denmark, Nicklas Pedersen, 23  from Copenhagen beat 45 other hot guys - including the UK's Mr England, Mr Wales and Mr Northern Ireland - to win the Mister World 2014 prize.

The final was held on Sunday at the Riviera International Conference Centre in Torquay, Devon.

 

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(L-R) Mr Mexico, Mr Denmark and Mr Nigeria, just after Nicklas was announced the winner

 

Nicklas says he has always been in shape but admits he had to work extremely hard to achieve his impressive physique for the competition.

'I've always been active. I love to play football, swim and hit the gym,' he says.

But in the run-up to the competition he had to see a personal trainer every single day stick to a strict diet of protein and vegetables only.  'No sweets, no chocolate, no ice cream. It was really hard.' he admits.

 

 

Nicklas had to work extremely hard to achieve his impressive physique for the competition

 

 

 

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Mr Denmark beat 45 other hot hopefuls to win the coveted Mister World 2014 prize

10 Foods that we shouldn't refrigerate

1. Onions
Scallions and chives are safe in the fridge (whew!), but moisture will cause onions to soften and become mouldy. This is why you should store onions in a cool, dry place and AWAY from potatoes. Potatoes give off moisture and gases that cause onions to rot faster.

2. Avocado

Avocados aren’t fans of the cold and won’t ripen n the fridge. If you want your avocado to ripen, keep it out of the refrigerator until it’s ready to eat.

 

3. Potatoes

Potatoes are the favourite starch of many, but the refrigerator’s cool temps can turn the starch in potatoes to sugar and kill the flavour. A good trick is to store your potatoes in a paper bag (it’s more breathable than plastic) in a cool, dark place.

 

4. Tomatoes

Much like potatoes, tomatoes will lose their flavour in the refrigerator. The cold breaks down the cell walls in tomato flesh, making it mushy, and also stops them from ripening. Store tomatoes at room temp on the counter, away from direct sunlight.

 

5. Coffee

Your coffee should taste like coffee, not like whatever is in your refrigerator. Unfortunately, fridge-flavoured coffee is what you may end up with if you store your beans there. To maintain flavour and freshness, store your coffee in a cool, dark place like the pantry.

 

6. Garlic

Refrigeration can actually cause garlic to sprout prematurely and become mouldy. Your garlic can last as long as two months outside of the fridge when kept in a cool, dry place.

 

7. Hot Sauce

Hot sauce is all about the flavour and refrigeration can weaken the flavour of some sauces. If you use vinegar-based hot sauce like Tabasco, it’s better to store it in the cabinet.

 

8. Stone Fruits

Fruits with stones like peaches, cherries and plums ripen better at room temperature, stored with the stem side down. You can refrigerate them after they become soft to the touch.

 

9. Melon

An uncut melon should be stored at room temperature so that it can ripen and sweeten. After you cut into it, leftovers are okay to store in the fridge.

 

10. Honey

Honey is like a natural preservative!  It has a pretty long shelf life and storing it in the refrigerator can cause it to crystallize.

 

 

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Do NOT Wash Chicken Before Cooking!...Health experts' warning over food poisoning

Research conducted by the Food Standards Agency (FSA) revealed that many cooks believe that rinsing cleaned the meat.

 

The campylobacter bacteria, pictured, is responsible for 20,000 people being hospitalised a year resulting in 500 deaths

Harmful campylobacter bacteria were often splashed on to kitchen surfaces and cooking equipment in the process of washing chicken. And any bacteria left on the chicken were killed off during the cooking process anyway.

Campylobacter is responsible for most cases of food poisoning in Britain every year, affecting around 280,000 people.

And contaminated chicken is behind an astonishing four out of five cases. Some studies even suggest that the bug can be picked up simply by handling a packet of chicken at the supermarket.

The FSA said the bacteria costs the economy hundreds of millions of pounds in sick leave and NHS treatment.

Research conducted by the FSA found that 44 per cent of cooks always washed their chicken before cooking.

More than a third of people surveyed said they did this to get rid of germs, with another third saying they thought that washing helped remove dirt.

But the agency warned that washing could spread illness among those who came into contact with campylobacter.

The most common symptoms in those who develop illness are abdominal pain, severe diarrhoea and vomiting.

But it can have more severe consequences, particularly for children and adults over 60. They are most at risk of developing food poisoning due to their weaker immune systems.

Symptoms for food poisoning caused by campylobacter bacteria will set in between two and five days after coming into contact with the germs.

In the most extreme cases, dehydration can prove fatal if not treated quickly, and can also lead to the onset of reactive arthritis, irritable bowel syndrome and Guillain-Barré syndrome, a serious illness affecting the nervous system.Despite fears about bacteria on meat, most harmful germs are killed by cooking thoroughly.

Studies have estimated that food poisoning is behind 20,000 hospitalisations and 500 deaths every year in the UK. Research by consumer watchdog Which? previously found that washing raw chicken under a tap could spread bacteria up to 3ft from the sink.

While chicken is behind most cases of campylobacter food poisoning, the bacteria is also found in untreated water, unpasteurised milk, undercooked chicken liver and liver paté.

FSA chief executive Catherine Brown said: ‘Campylobacter is a serious issue. Not only can it cause severe illness and death, but it costs the economy hundreds of millions a year as a result of sickness absence and the burden on the NHS.

‘Although people tend to follow recommended practice when handling poultry, such as washing hands after touching raw chicken and ensuring it is thoroughly cooked, our research found washing raw chicken is also common practice.’

Ann Edwards contracted food poisoning from campylobacter bacteria in 1997 and still suffers significant health problems. The 67-year-old, from Hertfordshire, was admitted to hospital with bladder failure and lost two stone.

She then developed Guillain-Barré syndrome, which left her paralysed from the chest down.

She said: ‘I was in hospital for seven weeks and even now – 17 years later – I have no movement in my toes and rely on a walking stick. Physically, it has been the worst thing that has ever happened to me. I urge anyone who is handling chicken to take care.’


#culled from dailymail.co.uk