General Nutrition
Molds On Food: Are They Dangerous? II
Posted under General Nutrition on Saturday, 16 July 2005 by Drnutrion
How Does the U.S. Government Control Aflatoxins?
Aflatoxins are considered unavoidable contaminants of food and feed, even where good manufacturing practices have been followed. The U.S. Food and Drug Administration and the USDA monitor peanuts and field corn for aflatoxin and can remove any...
Molds On Food: Are They Dangerous? I
Posted under General Nutrition on Saturday, 16 July 2005 by Drnutrion
Some molds cause allergic reactions and respiratory problems. And a few molds, in the right conditions, produce "mycotoxins," poisonous substances that can make people sick. When you see mold on food, is it safe to cut off the moldy part and use the rest? To find the answer to that question, delve...
Clean Kitchens
Posted under General Nutrition on Saturday, 16 July 2005 by Drnutrion
The cardinal rule of safe food preparation in the home is: Keep everything clean.
Some advice from the USDA Food Safety & Inspection Service
The cleanliness rule applies to the areas where food is prepared and, most importantly, to the cook. Wash hands with warm water and soap for at least 20...
Food Allergies VI
Posted under General Nutrition on Saturday, 16 July 2005 by Drnutrion
Infants and Children
Milk and soy allergies are particularly common in infants and young children. These allergies sometimes do not involve hives and asthma, but rather lead to colic, and perhaps blood in the stool or poor growth. Infants and children are thought to be particularly...
Food Allergies V
Posted under General Nutrition on Saturday, 16 July 2005 by Drnutrion
Treatment
Food allergy is treated by dietary avoidance. Once a patient and the patient's doctor have identified the food to which the patient is sensitive, the food must be removed from the patient's diet. To do this, patients must read lengthy, detailed ingredient lists on each food they are...
Food Allergies IV
Posted under General Nutrition on Saturday, 16 July 2005 by Drnutrion
Differential Diagnoses
A differential diagnosis means distinguishing food allergy from food intolerance or other illnesses. If a patient goes to the doctor's office and says, "I think I have a food allergy," the doctor has to consider the list of other possibilities that may lead to symptoms...
Food Allergies III
Posted under General Nutrition on Saturday, 16 July 2005 by Drnutrion
Common Food Allergies
In adults, the most common foods to cause allergic reactions include: shellfish such as shrimp, crayfish, lobster, and crab; peanuts, a legume that is one of the chief foods to cause severe anaphylaxis, a sudden drop in blood pressure that can be fatal if not treated...
Food Allergies II
Posted under General Nutrition on Saturday, 16 July 2005 by Drnutrion
How Allergic Reactions Work
An allergic reaction involves two features of the human immune response. One is the production of immunoglobulin E (IgE), a type of protein called an antibody that circulates through the blood. The other is the mast cell, a specific cell that occurs in all body...
Food Allergies I
Posted under General Nutrition on Saturday, 16 July 2005 by Drnutrion
Food Allergy and Intolerances
Food allergies or food intolerances affect nearly everyone at some point. People often have an unpleasant reaction to something they ate and wonder if they have a food allergy. One out of three people either say that they have a food allergy or that they modify...
Nutrition FAQs
Posted under General Nutrition on Saturday, 16 July 2005 by Drnutrion
How many calories should I consume a day?
*If you consume 1600 calories, you should have no more than 50 grams of fat per day. This calorie and fat ratio is good for sedentary women, children and many older adults.
*If you consume 2000 calories a day, you should have no more than 65 grams of...
