Introduction
What is food?
What happens to the food we eat?
Our nutrient needs
Energy balance
Nutritional status
Laws & labels
Additives & colours
Toxicity in food
Processing food
Stability of food nutrients
Storage life of foods
Food- associated health problems
- FIGURE 41 -
FOODS COMMONLY RESPONSIBLE FOR ALLERGY
Dairy products:
Milk
Cheese
Eggs
.
Fish
.
Shellfish
.
Cereals:
Wheat
Rice
Corn
Barley
Rye
Oats
Vegetables:
Tomatoes
Mushrooms
Fruit:
Bananas
Oranges
Mangoes
Pineapples
Strawberries
Nuts:
BraziI
Walnut
Seeds:
Sesame
Poppy
Caraway
Fennel
Coriander
Anise
Meat:
Chicken
Pork
Veal
Chocolate
.
Food Facts
-
How to avoid food poisoning
-
Food sensitivities
-
Migraine and food
-
The Feingold diet and hyperkinesis
-
Average serving sizes
Figures:
38:
Important temperatures in food preparation
39:
How to avoid food poisoning
40:
Symptoms sometimes due to food allergy
41:Foods commonly responsible for allergy
42:
Foods commonly reported as causing migraine
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