Word: livers
(lookup in dictionary)
(lookup stats)
Dates: during 1970-1979
Sort By: most recent first
(reverse)
...Gilbert has paid dearly for his raise. Two months after joining Life Science, the handsome Virginian noticed that his hands had begun to tremble. By last May he had developed pains in his chest and stomach. He was hospitalized in June, and has not worked since. He suffers from liver and spleen damage and has become sterile. The pupil of one of his eyes no longer reacts to light, and he has become abnormally sensitive to noise. There is also a possibility that Gilbert-married and the father of three children-could develop cancer...
...witnessed what he described as incredibly lax and sloppy conditions, and examined ten employees. Seven had symptoms similar to Gilbert's. Since then, doctors have examined 131 people who worked for Life Science at various times. More than half showed symptoms of Kepone poisoning, which include brain and liver damage, slurred speech, loss of memory and erratic eye movement. Recent studies show that Kepone also causes cancer in laboratory animals...
...past six years the number of deaths from heart disease in the 55-to-64-year age bracket declined 15%. But the group experienced a 4% rise in cancer deaths. In addition, there has been an increase in respiratory diseases, kidney and liver ailments and, particularly among the young, venereal disease...
...natural substances are more lethal than the toxin of the poisonous mushroom Amanita phalloides. Commonly known as the death cap, it causes, after a day's delay, severe abdominal pain, followed by diarrhea, cramps and vomiting and finally liver failure and central nervous damage. In Europe, where mushroom collecting has long been a favorite hobby of gourmets, the hard-to-identify Amanita phalloides accounts for perhaps 95% of the dozens of deaths that occur every year from mushroom poisoning of some kind. Until recently the death cap was considered relatively rare in North America, and only a few cases...
There are honorable reasons for shark to make it to the menu. The firm white meat resembles swordfish but is slightly more chewy, and has a scallop-like texture. Easy to clean and butcher, it is almost oil-free (sharks store all their fat in their liver), is rich in vitamins and minerals and contains almost as much protein as canned tuna. Shark is a highly esteemed food in the Mediterranean, the West Indies, the Orient (indeed, delicately flavored shark's fin soup is a standard dish in U.S. Chinese restaurants) and Latin America, where savory dried and smoked...