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Norovirus test results in a lab

Norovirus is the most common cause of non-bacterial foodborne illness and gastroenteritis each year, with more than 685 million cases typically reported each year. One out of every five cases of acute gastroenteritis (inflammation of the stomach or intestines) that leads to diarrhea and vomiting is caused by norovirus. It is easily spread from infected people, contaminated foods, water, or by touching contaminated surfaces.

Typical symptoms include fever, headache, body aches, loss of taste, dizziness, decrease in urination, stomach pain, nausea, diarrhea, and vomiting. Anyone can be infected with norovirus, but young children, pregnant women, the elderly, and immunocompromised people are most at risk.

Diners are increasingly hyper-focused on high-protein and plant-based foods. Alongside all of the new-fangled, lab-based, cell-cultured options out there is the humble bean. A staple food for millenia, beans are being re-examined as a healthy, versatile ingredient worthy of menu inclusion.

  • Retro and heirloom recipes—like Southern succotash, French cassoulet, and Cajun red beans and rice—fit the bill for those in search of authenticity.
  • Most world cuisines incorporate some type of bean in their classic dishes. Think feijoada in Brazil, black beans and rice with plantains in Puerto Rico, and garbanzo beans in Israel. Modern interpretations of these recipes are packed with produce and herbs.
  • The creamy texture of mung beans is proving an ideal substitute for those that are eliminating soy from their diets.