When I read about Maryann's post on allergens, I just remembered on what I researched earlier.
Soy allergy is a major allergy and one of the more common allergies. Approximately 60% of processed foods include soy as part of their ingredients list. Most people who are allergic to soy are also allergic to legumes such as peas, peanuts and lentils.
Name and examples of products containing soy bean are; Edamame, miso, natto, shoyu sauce, soy, soya, soybean, soybean butter, soy protein, soysauce, tempeh, tofu and textured vegetable protein (TVP)
The following food additives may also contain soy; hydrolyzed vegetable protein (HVP), flavouring, canned chicken broth, bouillon cubes, vegetable broth, gum and starch.
Besides that, there is fish allergy as well. People who are allergic to one type of fish are generally recommended to avoid consuming all types of fish. Fish allergy is considered to be lifelong; once a person develops the allergy, it is very unlikely that they will lose it.
To avoid reaction, strict avoidance of seafood and seafood products is essential. This includes avoiding touching fish, going to the fish market and being in an area where fish is being cooked as the protein in the steam may present a risk.
Examples of food containing sources of fish are; salad dressing, Worcestershire sauce, bouillabaisse, imitation fish or shellfish, meat loaf and barbecue sauce which are made from Worcestershire.
References:
Allergic Child. Soy Allergy. Retreiveed April 1, 2011 from http://www.allergicchild.com/soy_allergies.htm
The Food Allergy and Anaphylaxis Network. Fish Allergy. Retrieved from April 1, 2011 from http://www.foodallergy.org/page/fish-allergy
Thursday, 31 March 2011
All about Sodium erythrobate - Pang KarMin
Hi guys, just want to post about something I have learn while doing research.
Sodium erythrobate (salt of erythorbic acisd) is a white crystalline powder, with a little salty taste. The end product of fermentation of liquid corn, sugar cane or even beets is sodium erythrobate. They are actually food preervatives used in meat, like beef. Their functions is whereby they act as an antioxidant which inhibit effects of oxygen on food just like how Vitamin C functions and also it helps to improve food stability, appearance and lengthen/strengthen shelf life as they prevent the deteoriation of beef.
In the meat processing, both sodium nitrite and sodium erythrobate works together. the erythrobate actually reduces the nitrite to nitric acid this will form the pink meat colour of beef. Not only these, they also help to prevent cancer-causing nitroamines.
However there is a limit to the usage of this food preservatives. For meat sources is around 0.5-1.0gram/kg.
Next I found out that sodium erythrobate is actually safe however, there is a side effect for the use of sodium erythrobate only for people who are (sentitive) it.
They causes a adverse effect on human health such as headache, dizziness and hemolysis which will lead to anaemia.
credits :
http://www.livestrong.com/article/340989-sodium-erythorbate-side-effects/
http://www.chemopharma.com/Erythorbat.htm
-Pang KarMin
Sodium erythrobate (salt of erythorbic acisd) is a white crystalline powder, with a little salty taste. The end product of fermentation of liquid corn, sugar cane or even beets is sodium erythrobate. They are actually food preervatives used in meat, like beef. Their functions is whereby they act as an antioxidant which inhibit effects of oxygen on food just like how Vitamin C functions and also it helps to improve food stability, appearance and lengthen/strengthen shelf life as they prevent the deteoriation of beef.
In the meat processing, both sodium nitrite and sodium erythrobate works together. the erythrobate actually reduces the nitrite to nitric acid this will form the pink meat colour of beef. Not only these, they also help to prevent cancer-causing nitroamines.
However there is a limit to the usage of this food preservatives. For meat sources is around 0.5-1.0gram/kg.
Next I found out that sodium erythrobate is actually safe however, there is a side effect for the use of sodium erythrobate only for people who are (sentitive) it.
They causes a adverse effect on human health such as headache, dizziness and hemolysis which will lead to anaemia.
credits :
http://www.livestrong.com/article/340989-sodium-erythorbate-side-effects/
http://www.chemopharma.com/Erythorbat.htm
-Pang KarMin
food preservatives by fang min
hey guys! i found out some stuffs about food preservatives and the harmful things it can do to our body!
I have always knew that food preservatives could cause cancer. but what i never knew was how. after reading this article, i know that sodium nitrite is extremely carcinogenic. Even though it is commonly known as salt to others. When combined with your saliva and digestive enzymes, sodium nitrite creates cancer-causing compounds known as nitrosamines. This nitrosamines actually gave lab rats cancer when it was tried out in the lab as it is too hazardous for the biological system!!!!!
In humans, the consumption of sodium nitrite has been strongly correlated with brain tumors, leukemia, and cancers of the digestive tract. Yet this ingredient carries absolutely no warning on food labels, and in fact, seems to sound like a perfectly safe ingredient, like sodium.
The reason why manufacturers still chose this dangerous food preservatives is because it gives a vibrant red colour to the meat product or the otherwise dull grey colour without the help of the preservatives, making them look appetising and fresh when they may have already passed their expiry dates, also known as the shelf life period.
Therefore my dear group mates.... watch out of the food labels when you buy food that contains food preservatives!
Learn more:http://www.naturalnews.com/001529.html#ixzz1IC3vhlCa
I have always knew that food preservatives could cause cancer. but what i never knew was how. after reading this article, i know that sodium nitrite is extremely carcinogenic. Even though it is commonly known as salt to others. When combined with your saliva and digestive enzymes, sodium nitrite creates cancer-causing compounds known as nitrosamines. This nitrosamines actually gave lab rats cancer when it was tried out in the lab as it is too hazardous for the biological system!!!!!
In humans, the consumption of sodium nitrite has been strongly correlated with brain tumors, leukemia, and cancers of the digestive tract. Yet this ingredient carries absolutely no warning on food labels, and in fact, seems to sound like a perfectly safe ingredient, like sodium.
The reason why manufacturers still chose this dangerous food preservatives is because it gives a vibrant red colour to the meat product or the otherwise dull grey colour without the help of the preservatives, making them look appetising and fresh when they may have already passed their expiry dates, also known as the shelf life period.
Therefore my dear group mates.... watch out of the food labels when you buy food that contains food preservatives!
Learn more:http://www.naturalnews.com/001529.html#ixzz1IC3vhlCa
Wednesday, 30 March 2011
Food Allergy in relation to MSG by MARYANN ROLANDS:)
hey guys, i found something i never knew and thought i could share this with you. MSG is NOT an allergen, however there are people who are sensitive towards MSG and there start having an allergy. what makes it worse is that the allergy in MSG could work together with allergy found in meat and be fatal.
MSG Sensitivity
Unlike food allergies which affect only certain individuals (only 2% - 5% of the population), and involve an antibody response of the immune system, food sensitivities affect many more people. You can be allergic to carrots and have an immune response to them, and someone else may have absolutely no immune response at all. Sensitivities are a different matter. There are no antibodies involved and in the case of MSG, the free glutamic acid in it acts in us all in the same way. It is a neurotransmitter - it causes nerve cells to fire. The reason MSG is used by food companies is because in the average human it stimulates the nerve cells in your mouth, as well as the brain. It targets the centers of hunger and taste and smell. If it only worked in 2% of the population, there wouldn't be any money in it. It is basically a drug like alcohol or caffeine. However, the sensitivity response of any individual is simply a matter of degree.
One has to conclude that if MSG exacerbates an already-occurring allergic reaction, then it would appear to be an extremely dangerous unnecessary food additive to place in restaurant meal.
MSG Sensitivity
Unlike food allergies which affect only certain individuals (only 2% - 5% of the population), and involve an antibody response of the immune system, food sensitivities affect many more people. You can be allergic to carrots and have an immune response to them, and someone else may have absolutely no immune response at all. Sensitivities are a different matter. There are no antibodies involved and in the case of MSG, the free glutamic acid in it acts in us all in the same way. It is a neurotransmitter - it causes nerve cells to fire. The reason MSG is used by food companies is because in the average human it stimulates the nerve cells in your mouth, as well as the brain. It targets the centers of hunger and taste and smell. If it only worked in 2% of the population, there wouldn't be any money in it. It is basically a drug like alcohol or caffeine. However, the sensitivity response of any individual is simply a matter of degree.
One has to conclude that if MSG exacerbates an already-occurring allergic reaction, then it would appear to be an extremely dangerous unnecessary food additive to place in restaurant meal.
Sunday, 27 March 2011
MAD COW DISEASE! :) by chuiying (Yvonne)
Hello there, I was doing a research on mad cow disease while doing the introduction for the report so i intend to blog about mad cow disease? . :) the information is this post is based on my understanding for mad cow disease and it might be wrong alright. :)
Mad cow disease is also known as bovine spongiform encephalopathy in scientific terms. In 1997, Professor Stanley Prusiner, M.D, a Professor from the University of California won the Nobel Prize by discovering prions and also the harm that deformation of prions will bring. According to his research, mad cow disease is due to the deformation of the protein which is prion which will destroy the cow's brain by eating it away.
Mad cow disease is not contagious like the common flu but we can get infected if we consume beef from cows that were infected with mad cow disease. :( . Sadly but true, mad cow disease could not be eliminated by cooking, chemical disinfection or radiation. The only way to prevent humans from getting mad cow disease is to check every cow before slaughtering them to see if they have been affected with mad cow disease.
While doing the research for mad cow disease, i came across something which i found it unbelievable. One of the reasons why did mad cow disease spread is that in order for the cows to get a source of protein in their diet, they are fed remains of another cow(like slaughterhouse waste) to the living cows. This surprised me a lot as i thought the cows would reject what is fed to them as they might be able to detect that the feed is not "vegetarian" anymore but they still ate the feed. The cows were made to act against the will of nature by consuming flesh when they are supposed to be herbivores!
Humans that are infected with mad cow disease will react strongly to everything around them even it is just a gentle touch. Most of the people infected with mad cow disease will die.
Thats all for my post. :)
-Chuiying
References :
Organic Consumers Association, (n.d). Mad Cow Disease: Stop the Madness. Retrieved March 27, 2011, from http://www.organicconsumers.org/madcow.cfm
Sustainable.Org, (n.d). MAD COW DISEASE. Retrieved March 27, 2011, from http://www.sustainabletable.org/issues/docs/mad-cow-disease-handout-0405.pdf
World Health Organization, (2011). Eight questions consumers should ask on the threat of mad cow diesease. Retrieved March 27, 2011, from http://www.who.int/mediacentre/news/releases/2003/pr5/en/
Mad cow disease is also known as bovine spongiform encephalopathy in scientific terms. In 1997, Professor Stanley Prusiner, M.D, a Professor from the University of California won the Nobel Prize by discovering prions and also the harm that deformation of prions will bring. According to his research, mad cow disease is due to the deformation of the protein which is prion which will destroy the cow's brain by eating it away.
Mad cow disease is not contagious like the common flu but we can get infected if we consume beef from cows that were infected with mad cow disease. :( . Sadly but true, mad cow disease could not be eliminated by cooking, chemical disinfection or radiation. The only way to prevent humans from getting mad cow disease is to check every cow before slaughtering them to see if they have been affected with mad cow disease.
While doing the research for mad cow disease, i came across something which i found it unbelievable. One of the reasons why did mad cow disease spread is that in order for the cows to get a source of protein in their diet, they are fed remains of another cow(like slaughterhouse waste) to the living cows. This surprised me a lot as i thought the cows would reject what is fed to them as they might be able to detect that the feed is not "vegetarian" anymore but they still ate the feed. The cows were made to act against the will of nature by consuming flesh when they are supposed to be herbivores!
Humans that are infected with mad cow disease will react strongly to everything around them even it is just a gentle touch. Most of the people infected with mad cow disease will die.
Thats all for my post. :)
-Chuiying
References :
Organic Consumers Association, (n.d). Mad Cow Disease: Stop the Madness. Retrieved March 27, 2011, from http://www.organicconsumers.org/madcow.cfm
Sustainable.Org, (n.d). MAD COW DISEASE. Retrieved March 27, 2011, from http://www.sustainabletable.org/issues/docs/mad-cow-disease-handout-0405.pdf
World Health Organization, (2011). Eight questions consumers should ask on the threat of mad cow diesease. Retrieved March 27, 2011, from http://www.who.int/mediacentre/news/releases/2003/pr5/en/
Saturday, 26 March 2011
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