The New Complete Book of Food by Carol Ann Rinzler

Author:Carol Ann Rinzler [Rinzler, Carol Ann]
Language: eng
Format: epub, pdf
Publisher: IB Dave's Library
Published: 2010-05-10T07:00:00+00:00

The New Complete Book of Food

with galactosemia will fail to thrive and may develop brain damage or cataracts if they are given milk. To prevent this, they are kept on a milk-free diet for several years, until their bodies have developed alternative ways by which to metabolize galactose. Pregnant women who are known carriers of galactosemia may be advised to avoid milk while pregnant, lest the unmetabolized galactose in their bodies damage the fetus. Genetic counseling is available to identify galactosemia carriers. Allergic reaction. According to the Merck Manual, milk is one of the 12 foods most likely to trigger classic food allergy symptoms: hives, swelling of the lips and eyes, and upset stomach. The others are berries (blackberries, blueberries, raspberries, strawberries), chocolate, corn, eggs, fish, legumes (green peas, lima beans, peanuts, soybeans), nuts, peaches, pork, shellfish, and wheat (see wheat cereals).

Food poisoning. Raw (unpasteurized) milk may be contaminated with Salmonella and/or Listeria organisms. Poisoning with Salmonella organisms may cause nausea, vomiting, and diarrhea—which can be debilitating and potentially serious in infants, the elderly, and people who are ill. Listeria poisoning is a flulike illness that may be particularly hazardous for pregnant women or invalids who are at risk of encephalitis, meningitis, or infections of the bloodstream. Listeria may also be found in milk foods made from infected raw milk. Salmonella will also grow in pasteurized milk if the milk is not refrigerated. Food/Drug Interactions

Tetracyclines. The calcium ions in milk bind to tetracyclines, such as Declomycin, Minocin, Rondomycin, Terramycin, and Vibramycin, forming insoluble compounds your body cannot absorb. Taking tetracyclines with milk makes them less effective. Antacids containing calcium carbonate. People who take calcium carbonate antacids with homogenized milk fortified with vitamin D (which facilitates the absorption of calcium) may end up with milk-alkali syndrome, a potentially serious kidney disorder caused by the accumulation of excessive amounts of calcium in the blood. Milk-alkali syndrome, which is rare, subsides gradually when the patient stops taking either the antacid or the milk. r

Mushrooms

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Nutritional Profile

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Energy value (calories per serving): Low

Protein: High

Fat: Low

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Saturated fat: Low

Cholesterol: None

Carbohydrates: High

Fiber: High

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Sodium: Low

Major vitamin contribution: B vitamins, folate

Major mineral contribution: Potassium

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About the Nutrients in This Food

Mushrooms are high in dietary fiber, both insoluble cellulose in the outer skin and pectins in the flesh. They have traces of protein and small 8

amounts of the B vitamin folate.

One-half cup cooked fresh mushrooms has 2 g dietary fiber, 2 g protein, and 14 mcg folate (4 percent of the RDA).

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The Most Nutritious Way to Serve This Food

Fresh, in salads.

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Diets That May Restrict or Exclude This Food

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Buying This Food

Look for: Smooth, plump, uniformly cream-colored button mushrooms.

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The cap should be closed tightly, hiding the gills. As mushrooms age, they turn darker; they also lose moisture and shrink, which is why the caps spring open, revealing the pink or tan gills. (Black gills are also an indication of age.) Older mushrooms are more intensely flavored than young ones, but

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