What are food allergens?

Food allergies occur when the body has a negative effect to a particular food protein; Reacting when the immune system mistakenly attacks a food protein which can release chemicals which cause a reaction resulting in a symptom including hives, itching, etc. Reactions occur immediately after the food is eaten or even several hours afterward depending on the person and their intensity to of the level of reaction. Estimated 7 million Americans have food allergies.

Symptoms:

Common symptoms of a reaction to a food allergy can consist of 1 or more:

• Hives
• Swelling of the faces, eyes, hands, feet, or throat
• Wheezing, tightening in the throat, or shortness of breath
• Itching in or across mouth, face, scalp, or hands
• Gastrointestinal systems: Abdominal cramps, vomiting, or diarrhea
• Loss of consciousness
• Can result in Death in sever cases

Most Common Allergens:

The most common allergens are milk or dairy products, tree nuts, peanuts, soy and soy products, wheat, shellfish, fish, and egg or egg products.

For More Information on Food Allergens Visit:
The Food Allergy & Anaphlaxis Network

MediciniNet

Posted under Food Talk, Health/Fitness

What are flax seeds?

Flax seeds also known as linseed, come from a plant known as Linium usitatissimum. It’s a blue flowering plant, native to the regions from the eastern Mediterranean to India. Flax seeds are the richest vegetable source of ALA (alpha-linolenic acid) and plant-based omega-3 fatty acids. Also contains dietary fiber, protein, and mucilage. The term flax refers to the unspun fibers of the flax plant. Flax seeds come in two varieties, brown or yellow/golden. Though close in nutritional value, the yellow contain a low amount of omegas. Flax seeds produce a type of vegetable oil also known as flax seed oil or linseed oil.

Flax seed plant

Health Benefits:

The factors in flax seeds nutritional benefit helps reduce risks of diabetes by stabilizing blood-sugar levels, cancer and tumors, heart disease, stroke, high-blood pressure and many other inflammatory conditions. The fatty acids help in brain development. Our bodies can produce these fatties acids on it’s own and has to be obtained from the food we eat.

100 grams of ground flax seed contains about 450 kilocalories, 41 grams of fat, 28 grams of fiber, and 20 grams of protein.

Immune System Help

Flax seeds in your daily diet can help boost the body’s immune system with the help of corn oil or cornstarch by helping your white blood cells become healthier and stronger against tougher pathogenic microorganisms. Flax seeds also help your body with the healing response, helping with such conditions as:

• Stoke
• Fatigue
• High cholesterol levels
• Acne
• Arthritis
• Lupus
• Leukemia
• Obesity
• Menopause
• Learning disabilities
• Kidney Diseases
• Inflammatory disease
• immune deficiencies
• Dry skin
• Depression
• Behavioral disorders
• Allergies
• Plus more!

Flax Seed Oil

Flax seeds produce a vegetable oil known as flaxseed or linseed oil. Flax seed oil is one of the best fats to consume in your nutritional diet since it contains ALA and omega fatty acids. Your body has enzymes that can break down linolenic and linoleic acids and are considered essential. Essential fatty acids are considered food fats because they help optimize metabolic rate, engery production, oxygen utilazation, and metabolism.

Ways to eat flax seeds:

Flax seeds have a nuty flavor. You can add it to any food of your choice where the flavor would work for you. i.e.:

• Place a tablespoon or so in yogurt,
• salads,
• cereal, oatmeal,
• glass of water
• place in baked goods

Consuming too much flax seeds can cause diahrrea.

Resources

For father reading into flax and how it helps your body, look into

The Healing Power of Flax: The definitive guide. By Herb Joiner-Bey, N.D.

It is an excellent source of information on what flax seeds are how they help/ work and more information into what omegas are and how they are good. It shows how to use to help with weight loss, male/women health,  how it protects your body against different diseases, and even tons of recipes in which to incorporate flax seeds into your daily diet.

Posted under Book Reviews, Fats/Oils, Fatty Acids/ Omega-3's, Health/Fitness

What is Foodborne Illness?

It is a disease transmitted or carried to people by food. Such as bacteria/fungi growth in food or harmful microorganisms that come in contact with food. The Centers for Diesaese Control and Prevention call it an break out of two or more people whom experience the same illness after eating the same food. A lot of times you contract such a hazard from restaurants or improperly handled food at home.  People who are most at risk for a foodborne illness is infants and preschool aged children (Those without built up immune systems), pregnant women, elderly people, people taking medications such as antibiotics and immunosuppressants, or those who are seriously ill (either from major surgery, organ transplant, or a chronic illness).

When does a foodborne Illness Occur?

A foodborne Illness can occur from

• Cross Contamination
• Time- Temperature Abuse
• Poor Personal Hygiene
• Purchasing food from unsafe source

Cross Contamination:

Cross contamination occurs when microorganisms are crossed from one surface to another in contact with food. IE: Crossing raw ingredients with cooked ingredients, using cutting boards without washing between each ingredient, not washing hands between touching face, sneezing, eating, drinking, using the bathroom, etc., using cloths without changing between food contact, cooked foods in contact with surfaces having not been cleaned and sanitized, or fluids dripped onto cooked or ready- to-eat-foods.

Time-Temperature Abuse:

Time temperature abuse occurs when food is not stored or held at required temperatures, not cooked or reheated properly at high enough temperatures to kill microorganisms, or foods not cooled properly, and any time a food is allowed to remain in a temperature that is favorable to the growth of microorganisms.

Poor Personal Hygiene:

Poor personal hygiene refers to not washing hands after eating, sneezing, coughing, using the restroom, drinking, after touching face, sores, cuts, boils, or scratches or when working while sick.

The Three Potential Hazards to Food: Biological, chemical, and physical hazards.

Biological hazards are those including bacteria, viruses, parasites, fungi, and certain toxins in foods such as mushrooms, plant, and seafood toxins.

Chemical hazards are those including pesticides, food additives, cleaning supplies, toxic metals leached from nonfood grade cookware.

Physical hazards are foreign objects including hair, dirt, staples, plastic, and broken glass as well as natural occuring objects such as fish bones.

Posted under Food Sanitation/ Safety, Food Talk, Health/Fitness