Health Advisory

[MalahatTwo7]

This story is a few days old on account of our local paper being on strike - STILL! Anyhow here it is....

Konjac poses potential hazard in some mini-cup jelly products, agency warns. Canadian Press Saturday, October 26, 2002

OTTAWA (CP) - Consumers are again being alerted to the potential dangers of certain mini-cup jelly products. The Canadian Food Inspection Agency warned Saturday that mini-cups containing a binder called konjac can pose a choking hazard.

The coffee-creamer sized candies could become lodged in the throat and may be difficult to remove due to their size, shape, and consistency, the agency warned. Mini-cup jelly products that do not contain konjac are not affected by the warning. The agency has advised consumers to ask retailers to provide ingredient lists from the original packaging if mini-cup jelly products are being offered for sale individually.

Two mini-cup products that have been distributed in Canada are being recalled: BB Fruit Pop Jelly Snacks product - in mango, strawberry, apple, grape, orange, peach, pineapple and litchi flavour - are manufactured by Bonne Bouchee of Quebec and are known to have been distributed in London, Ont.

TenTen Nata De Coco Konnyaku Pudding in mango flavour, a product of Malaysia, is known to have been sold in Edmonton. The agency warned that additional flavours of this product made with konjac may also be available.

There have been no reported incidents associated with the consumption of these particular products. However, the agency has warned there have been reported fatalities associated with the consumption of other mini-cup jelly products containing konjac in Canada and other countries.

© Copyright 2002 The Canadian Press

[NJFFSA16]

Heck...and I always thought it was Cognac!

Reminds me of an old French recipe....

Cognac-flavoured mushroom sauce:300 grammes of fresh mushrooms (champignons de Paris)1 tbsp butter1 tbsp flour2 dl milk1 dl cream soy sauce freshly chopped parsley 1 small glass of cognac

Melt some butter in a deep frying pan. Fry the mushrooms lightly, add the flour and stir until all the flour has been evenly distributed. Add themilk and a little soy sauce and cook on "feu doux" for approx. five minutes, then add the parsley, the cognac and the cream. Stir and cook for another couple of minutes depending on how thick you want the sauce to be.If you want a stronger cognac taste, add the cognac later, just before taking the sauce off the stove.

Au Revoir!:p

[FlyingKiwi]

Pick New Zealand for choking incidents before these were banned.

The children like to suck them out of the plastic container, usually straight into the windpipe where they stick very well due to their shape and ingredients.

Sweets like these are now completely banned.