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A Book about Food Chemistry, Quality & Safety In this book, I discuss some of the more important and more interesting features of food chemistry and try to develop a perspective on the healthier food choices included in the Alpha Nutrition Program. Food chemistry is complex and involves both chemicals intrinsic to food and chemicals added to and contaminating food. The food supply in any region of the world involves sampling the chemistry of the agricultural environment. In the good old days, food originated close to home and consumers sampled the local environment. Now food is shipped all over the world. Consumers sample exotic environments with no knowledge of the sources. There are many complicated issues influencing proper food selection. Food choices have been changing rapidly and will continue to change for personal health reasons, but also in the next decades, we will change collectively. Some changes will be voluntarily and others will well be imposed on us by shifting economics, political upheavals, climate changes, population growth, and crop failures. Food choices in affluent countries already involve new and unusual combinations of food chemistry that has never been experienced before in the history of life on earth. Thousands of new chemicals have entered the food chain as additives and contaminants. Immune-mediated (allergic) diseases are increasing and create expensive, chronic and debilitating illnesses. Each person interacts with food, home and work environments that determine his or her biological fate. In industrialized countries, the microenvironment of each person is controlled by human constructions and is generally polluted by toxic substances. The extent of this chemical contamination is seldom measured and the effects are poorly understood. As environmental problems multiply, new ill-defined illnesses will increase. If your premise is that foods in common uses are good foods, healthy for everyone to eat, you will be disappointed. On the other had, if you premise is that foods are too dangerous to eat; you will lead an unhappy and malnourished life. A balanced point of view is developed in the Alpha Nutrition Program. The most reliable rule is that people should eat plant foods that have been in common use for centuries. Vegetables and fruits provide good nutrition and have additional benefits. Non-nutrient chemicals in plants can add unexpected benefits when included in the diet. These non-nutrient substances are now referred to as "phytochemicals" which just means, "plant chemicals".
Author Stephen J. Gislason MD You can order this text separately or as part of the Professional Starter Pack
Table of Contents Preface Introduction Classification of Food Components Nutritional Programming Alpha Nutrition Program Food Choices Program Food Exclusions Phytochemicals Aromatic Substances Terpenes Carotenoids Phytosterols Phenols Flavonoids Isoflavones Catechins, Gallic Acids Lipoic Acid and Ubiquinone Glucosinolates Grapefruit Factor X Food Additives Sulphites Nitrates and nitrites Salicylates Food Colors Monosodium Glutamate Aspartame Negative Chemicals in Food Alkaloids Lectins Castor Beans Cooking Chemistry Garlic and Onions Nutmeg, Drugs in Spices Hot Spices, Peppers Brassicas Deadly Nightshades Cassava Fish-Odor Syndrome Herbs and Teas Legumes Soya Soya Problems Soy Allergy Soy Products Proteins and Amino Acids Immune-Mediated Protein Diseases Distribution of Antigen Cow’s Milk Proteins Gluten Proteins Jacob Creuzfelt Disease and Mad Cows: Non-Nutrient Amino Acids Cycad Beans and Lytico-Bodig Peptides Derived From Food Proteins Alcoholic Beverages Distillation Beer and Ale Wines Ethanol Metabolism of Ethanol The Negative Effects of ABs Toxicity to Digestive Organs Fetal Alcohol Syndrome Nucleotides and Gout Food Safety Foodborne Infection Staphylococcus Salmonella Campylobacter Escherichia coli O157:H7 Toxoplasma gondii Cryptosporidium parvum Norwalk virus Food Toxins Fungi in Food Botulinus Shellfish-Associated Toxins Atlantic Mussels and Memory Loss Food Contaminants Pesticides Dioxins Aluminum Heavy Metals Radioactive Isotopes Abstracts from the Literature How aspartame prevents the toxicity of ochratoxin Ochratoxin A and prevention by aspartame Aspartame: scientific evaluation Neonatal exposure of male rats to estrogens Goitrogenic and estrogenic activity of soy isoflavones. Effects of soy phytoestrogens on breast cancer Uterine Adenocarcinoma… Genistein Neurobehavioral actions of isoflavonoids Experimental colon cancer… genistein. Fusarium …western Canadian wheat. Tofu with late life cognitive impairment and dementia Soya protein on the menstrual cycle Infants & estrogens from soya infant formula Anti-thyroid isoflavones from soyabean: Grapefruit juice: potential drug interactions Appendix Alpha Nutrition Nutrient Formulas Alpha Nutrition Program
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