Welcome to November's newsletter.
The World of Caffeine:
The Science and Culture of the World's Most Popular Drug
Bennett
Alan Weinberg, Bonnie K. Bealer
This is a great book - it is highly informative, very well researched and, also, entertaining. The authors take you on a compelling journey through the history and culture of how caffeine was discovered and how it has been used over the years.
Caffeine is unusual in that it is accepted and used right across the world. In the authors words:
"Caffeine is the only addictive psychoactive substance that has overcome resistance and disapproval around the world to the extent that it is freely available almost everywhere, unregulated, sold without license, offered over the counter in tablet and capsule form, and even added to beverages intended for children".
The full review
Tomatoes, officially classed as a fruit, yet commonly known as a vegetable are a food that is eaten widely. Unfortunately, for people with a tomato sensitivity, they are found in many processed food products.
Reported adverse reactions to tomatoes include anaphylaxis, urticaria, angioedema, dermatitis, oral allergy syndrome, rhinitis, stomach problems, and asthma.
Not all reactions to tomato can be classed as allergic. Tomatoes are high in a number of naturally chemical chemicals including Salicylate and Solanine. For some people the amount they eat simply needs to be reduced, or, for some, tomatoes need to be wholly eliminated.
In 33 people with chronic urticaria and pseudoallergic reactions to food, tests were performed with field-grown tomatoes. Seventy six percent reacted to tomato. The researchers tested for salicylates, histamine, and other components, and attributed the reactions to aromatic volatile ingredients in food, which are novel agents that elicit pseudoallergic reactions in chronic urticaria. Histamine, Salicylate, and a direct mast-cell histamine release were not involved in this reactivity to naturally occurring pseudoallergens.
Reactions to tomatoes, for some people, are further complicated by cross reactivity with latex.
The article complete with references
There have been few reports of allergic reactions to pumpkin seeds. Rodríguez-Jiménez et al report on the case of a 33 year old man who experienced facial swelling, reddening of the skin and problems with breathing 15 minutes after eating toasted pumpkin seeds.
His symptoms were severe enough to warrant emergency treatment. He did not experience the same symptoms when eating pumpkin.
Various tests confirmed that he was allergic to pumpkin seeds but not to the flesh of pumpkin.
Full Details
Meysman et al describe how one individual experienced severe anaphylaxis, angioedema, hypotension and shock after eating yoghurt and muesli.
Investigations identified that the near fatal allergic reaction was caused by a pine nut allergy.
Full details
Chapatti flour is a whole-wheat flour, sometimes blended with malted barley, and is used frequently in Asian cookery. Chapattis are made by combining flour with water and then cooking them on a flat heavy hot plate. Davies and Orton highlighted three cases of contact reactions to chapatti flour.
One woman had a history of developing itchy weals on her hands immediately after handling chapatti flour. Prick testing to her chapatti flour as well as wheat flour and a scratch patch test to chapatti flour all produced positive weal and flare reactions.
A 36 year-old woman had a ten year history of hand eczema as well as sneezing within minutes of exposure to chapatti flour. Patch testing to her flour was negative, but scratch patch testing to chapatti flour and prick testing to wheat were both positive.
Another had a three year history of persistent hand eczema, affecting the palms of both hands and the fingertips. She experienced itching and burning of her hands immediately after handling chapatti flour. Skin prick tests to chapatti and wheat flour were both positive.
These are all examples of contact reactions to the flour with none of the women reporting any symptoms after eating cooked chapatti.
Full details
Ebo et al describe the case of a fifty eight year old man who experienced four episodes, in three years, of severe anaphylaxis with urticaria, angioedema and finally loss of consciousness within a few minutes after eating a sandwich or toast with Gouda cheese. Testing confirmed that the problem was annatto (E160b).
Annatto is used to colour a range of food products including some types of cheese, margarine, butter, chips, rice, smoked fish and salad oils. Annatto is also a main ingredient in the Mexican spice mixture recado rojo, or achiote paste.
Full details
Among dietary factors, learning and behavior are influenced not only by nutrients, but also by exposure to toxic food contaminants such as mercury that can disrupt metabolic processes and alter neuronal plasticity. Neurons lacking in plasticity are a factor in neurodevelopmental disorders such as autism and mental retardation. Essential nutrients help maintain normal neuronal plasticity...
[More on the site.]
Full details
Depression link to processed food
Eating a diet high in processed food increases the risk of depression, research suggests.
European Food Safety Authority issues opinions on six artificial colours
Sadly, they don't decide to ban them.
Doctors resign over Coca-Cola funding
Nearly 20 doctors have resigned from the American Academy of Family Physicians after it accepted a grant from Coca-Cola to pay for education about the dietary role of beverages and sweeteners.
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Copyright: Sharla Race 2009
All rights reserved
Food Can Make You Ill
Your Complete Guide to Food Intolerance and Food Allergy
www.foodcanmakeyouill.co.uk