Food | Health Dictionary

Mixture of substances containing CARBOHYDRATE, FAT, PROTEIN, VITAMINS, TRACE ELEMENTS and water consumed by animals, including humans, to provide the necessary nutrients to maintain the body’s METABOLISM.


Food | Health Dictionary

Keywords of this word: Food


BRAHMI TEA OR FOOD FOR THE BRAIN

Beneficial Teas

Brahmi Tea isbest known in Indian Ayurvedic medicine for its role against motor and nerve disorders. It possesses a pungent and bitter flavor, being a tonic, a mild sedative and a diuretic. Brahmi Tea description Brahmi is a perennial creeping herb, commonly found in India, Nepal, Sri Lanka, China, Vietnam and in the southern parts of the United States. It grows on wetlands and muddy shores. Brahmi is medicinally and culinary used. It is known as “food for the brain”, brahmi being used since the 6th century in Ayurvedic medicine as a cognitive enhancer. In India, the herb is still used by students and schoolchildren to help their brain functions. Brahmi tea is the resulting beverage from brewing the abovementioned plant. Brahmi Tea brewing Brahmi tea can be made by immersing ½ teaspoon of dried brahmi herbs into one cup of boiling water. Let it soak and steep it for about 5 minutes. Drink it slowly. Brahmi Tea benefits Brahmi tea has proven its efficiency in:
  • improving the memory and enhancing mental functions, agility and alertness (It is helpful in retention of new information)
  • calming the mind and promoting relaxation
  • improving motor learning ability
  • promoting greater concentration and focus
  • treating asthma
  • treating epilepsy
  • treating indigestion
Brahmi Tea side effects High doses of Brahmi tea may causeheadaches, nausea, dizziness and extreme drowsiness. Pregnant and nursing women should not intake this beverage. Brahmi tea is a medicinal beverage successfully used to enhance the memory processes and to promote relaxation. It is also efficient in dealing with indigestion, but not only.... Beneficial Teas

FOOD INTOLERANCE

Medical Dictionary

This is divided into food aversion, where a person simply avoids a food they dislike; food intolerance, where taking the food causes symptoms; and food allergy, where the symptoms are due to an immunological reaction. Some cases of food intolerance are due to idiosyncrasy – that is, a genetic defect in the patient, such as alactasia, where the intestine lacks the enzyme that digests milk sugar, with the result that individuals so a?ected develop diarrhoea when they drink milk. Intolerance to speci?c foods, as distinct from allergy, is probably quite common and may be an important factor in the aetiology of the IRRITABLE BOWEL SYNDROME (IBS).

For the diagnosis of true food allergy, it is necessary to demonstrate that there is a reproducible intolerance to a speci?c food; also, that there is evidence of an abnormal immunological reaction to it. Occasionally the allergic response may not be to the food itself but to food contaminants such as penicillin, or to food additives such as tartrazine. There may also be reactions to foods which have pharmacological e?ects, such as ca?eine in strong co?ee or histamine in fermented cheese, or such reactions may be due to the irritant e?ect on the intestinal mucosa (especially if it is already diseased) by, say, highly spiced curries.

Testing blood and skin for food allergy is beloved of some alternative practitioners but, in practice, the results of tests do not necessarily agree with what happens when the food is taken. Therefore, a careful history is as useful as any test in making a diagnosis.... Medical Dictionary

FOOD POISONING

Medical Dictionary

This illness is characterised by vomiting, diarrhoea and abdominal pain, and results from eating food contaminated with metallic or chemical poisons, certain micro-organisms or microbial products. Alternatively, the foods – such as undercooked red kidney beans or ?sh of the scombroid family (mackerel and tuna) – may contain natural posions. Food poisoning caused by chemical or metallic substances usually occurs rapidly, within minutes or a few hours of eating. Among micro-organisms, bacteria are the leading cause of food poisoning, particularly Staphylococcus aureus, Clostridium perfringens (formerly Cl. welchii), Salmonella spp., Campylobacter jejuni, and Escherichia coli O157.

Staphylococcal food poisoning occurs after food such as meat products, cold meats, milk, custard and egg products becomes contaminated before or after cooking, usually through incorrect handling by humans who carry S. aureus. The bacteria produce an ENTEROTOXIN which causes the symptoms of food poisoning 1–8 hours after ingestion. The toxin can withstand heat; thus, subsequent cooking of contaminated food will not prevent illness.

Heat-resistant strains of Cl. perfringens cause food poisoning associated with meat dishes, soups or gravy when dishes cooked in bulk are left unrefrigerated for long periods before consumption. The bacteria are anaerobes (see ANAEROBE) and form spores; the anaerobic conditions in these cooked foods allow the germinated spores to multiply rapidly during cooling, resulting in heavy contamination. Once ingested the bacteria produce enterotoxin in the intestine, causing symptoms within 8–24 hours.

Many di?erent types of Salmonella (about 2,000) cause food poisoning or ENTERITIS, from eight hours to three days after ingestion of food in which they have multiplied. S. brendeny, S. enteritidis, S. heidelberg, S. newport and S. thompson are among those commonly causing enteritis. Salmonella infections are common in domesticated animals such as cows, pigs and poultry whose meat and milk may be infected, although the animals may show no symptoms. Duck eggs may harbour Salmonella (usually S. typhimurium), arising from surface contamination with the bird’s faeces, and foods containing uncooked or lightly cooked hen’s eggs, such as mayonnaise, have been associated with enteritis. The incidence of human S. enteritidis infection has been increasing, by more than 15-fold in England and Wales annually, from around 1,100 a year in the early 1980s to more than 32,000 at the end of the 1990s, but has since fallen to about 10,000. A serious source of infection seems to be poultry meat and hen’s eggs.

Although Salmonella are mostly killed by heating at 60 °C for 15 minutes, contaminated food requires considerably longer cooking and, if frozen, must be completely thawed beforehand, to allow even cooking at a su?cient temperature.

Enteritis caused by Campylobacter jejuni is usually self-limiting, lasting 1–3 days. Since reporting of the disease began in 1977, in England and Wales its incidence has increased from around 1,400 cases initially to nearly 13,000 in 1982 and to over 42,000 in 2004. Outbreaks have been associated with unpasteurised milk: the main source seems to be infected poultry.

ESCHERICHIA COLI O157 was ?rst identi?ed as a cause of food poisoning in the early 1980s, but its incidence has increased sharply since, with more than 1,000 cases annually in the United Kingdom in the late 1990s. The illness can be severe, with bloody diarrhoea and life-threatening renal complications. The reservoir for this pathogen is thought to be cattle, and transmission results from consumption of raw or undercooked meat products and raw dairy products. Cross-infection of cooked meat by raw meat is a common cause of outbreaks of Escherichia coli O157 food poisoning. Water and other foods can be contaminated by manure from cattle, and person-to-person spread can occur, especially in children.

Food poisoning associated with fried or boiled rice is caused by Bacillus cereus, whose heat-resistant spores survive cooking. An enterotoxin is responsible for the symptoms, which occur 2–8 hours after ingestion and resolve after 8–24 hours.

Viruses are emerging as an increasing cause of some outbreaks of food poisoning from shell?sh (cockles, mussels and oysters).

The incidence of food poisoning in the UK rose from under 60,000 cases in 1991 to nearly 79,000 in 2004. Public health measures to control this rise include agricultural aspects of food production, implementing standards of hygiene in abattoirs, and regulating the environment and process of industrial food production, handling, transportation and storage.... Medical Dictionary

FOOD STANDARDS AGENCY

Medical Dictionary

An independent agency recently set up by the UK government. The aim is for the agency to protect consumers’ interests in every aspect of food safety and nutrition. The agency advises ministers and the food industry, conducts research and surveillance, and monitors enforcement of food safety and hygiene laws.... Medical Dictionary

PEPTONISED FOODS

Medical Dictionary

Foods which have been predigested by PANCREATIN and thereby rendered more digestible.... Medical Dictionary