FitSugar

Healthy Cooking Tips From Cat Cora

FitSugar — Mon, 02 Jul 2007 03:00:00 -0700

Food Network personality Cat Cora, and author of the book Cooking From the Hip, has given eDiets these healthy cooking tips:

Buy Seasonal, Fresh Ingredients. Cat says using fresh ingredients is one of the best ways to ensure your meals will be healthy and taste great. She frequently visits her local farmers' markets to find foods to include in her recipes, especially fruits and vegetables at the peak of their season.
Use Organic Products. Do organic products really make a difference? According to Cat, the answer is YES! She advises using sustainable organic products as often as possible.
Add Flavor Without Adding Fat. According to Cat, another key to healthy cooking is to make sure you find ways to add flavor to your meals without increasing the fat content. She says there are plenty of flavorful seasonings that contain little or no fat, including citrus products, herbs, spices and vinegar.
Grill, Braise or Roast Meats. You can grill, braise or roast meats instead of frying them to save calories. Cat says using recipes for braised meats can be particularly healthy, because these dishes usually require a very lean cut of meat.
Substitute Healthier Ingredients. Cat reminds people not to be afraid to substitute healthier ingredients in their recipes. For instance, she says you can use yogurt instead of sour cream in sauces or olive oil instead of butter.

The Dieting of Mothers Visits Daughters in Eating Disorders

FitSugar — Fri, 30 Oct 2009 03:00:16 -0700

Parents model behavior for their children, whether consciously or not. A recent survey conducted by British teen mag Sugar (no relation to the PopSugar Network) found that a dieting mother can have unfortunate consequences for daughters.

Out of the 512 girls surveyed, ages 12 to 18, six percent had an eating disorder; that number rose to one in 10 among girls with mothers who dieted. Girls learn how to create a self-image from observing their mothers, and when mom labels certain foods bad and dangerous, her daughter internalizes the message. It has been shown that regular family meals can help prevent eating disorders, and when the female head of household removes herself from the ritual of the family dinner impressionable eyes are watching. Negative body image from mothers affects girls too. This is why I learned to stop talking smack about my thighs. Did your mom diet? Did it affect your relationship with food?

Feel the DailyBurn

FitSugar — Wed, 14 Oct 2009 03:00:43 -0700

I'm becoming a big fan of DailyBurn - a website that lets its users track workout, diet, and health goals in easy-to-read charts and graphs. There's a ton of great health and fitness information on the site and it has a social side that lets users interact with other members.

If you're not very tech savvy, don't be afraid. The site is easy to use and is laid out in a friendly and intuitive way. There are three main areas to DailyBurn - nutrition, exercise, and social networking. To find out how they work, read more.

Nutrition: This is basically an online food journal on steroids. Its food database contains the details of close to 200,000 foods, which makes it easy to track your diet and calorie intake and get a complete nutritional breakdown of what you're eating. There's also a pretty good database of healthy recipes, too.

Exercise: In this area you can design a fitness program for yourself or use one of the 80,000+ existing programs already on the site. If you don't understand an exercise, it's OK, because DailyBurn has tons of videos detailing the exercises. The exercise tracking tool is awesome - you can track your stats for weight loss, muscle gain, strength, and endurance. If you need better improvement in a certain area, it's really easy to adjust your fitness program.

Social Networking: This is where DailyBurn really sets itself apart from other sites. Use this section to find online workout partners and confidants who end up being your biggest cheering section while you reach your goals. And if you like a little healthy competition, you can go up against one another in fitness challenges much like The Biggest Loser. There are also groups members can join depending on their interest.

The basic tools on DailyBurn are free but paid members get access to advanced options like meal planning. The site is a great tool for burning fat and gaining muscle, as well as helping make smarter food choices. I like that I don't need to spend a lot of time inputting information onto DailyBurn because everything I need is already in its databases and navigation tools.

Healthy Dose Link Time

FitSugar — Fri, 11 Sep 2009 11:00:24 -0700

What dudes think of plus-size Lizzie Miller - Vitamin G
Do race and gender matter for benefits of exercise - That's Fit
Count 'em: 7 reasons to use the cable machine - Daily Spark
Kombucha is on tap at Whole Foods - Social Network
The FitWit educates you on 5 diet fads to skip - Fit Bottomed Girls
The magic of the Mediterranean diet - Nutrition Data Blog
Why is it that only men get to be fat and funny? - Never Say Diet
Stuffits could be the RX for your stinky running shoes - Fresh Fitness Facts
Hemp ice cream makes its debut - Healthy Bites

Food Network at The Gym: Distracting or Motivating?

FitSugar — Wed, 08 Aug 2007 03:00:00 -0700

Oftentimes I'll end up watching Martha Stewart when I'm at the gym, it's not that I love the show, but it's always on when I am there and I like her tips. While watching her make some ridiculously decadent baked goods, I sometimes wonder if those who are working out behind me are wondering why the heck I am watching a show about food while at the gym.

For me, it's all about the cooking tips, but after reading an interesting article on how food TV is eye candy for fitness fiends, I could see how it would make someone else angry. Some say it's motivating since those 20 minutes at the gym may mean you can actually eat that piece of cake at home. Others think that food is the last thing they want to see when they're at the gym -- Why do you think I'm here in the first place often controls those of us that feel this way. So the debate is out and I am curious: What do you think about people watching food TV while at the gym...

Source

Healthy Dose Link Time

FitSugar — Thu, 11 Jun 2009 11:00:00 -0700

The underbelly of big food exposed is new doc: Food, Inc. - Vital Juice Daily
Race with your pooch in a doggie duathlon - That's Fit
Katie Cavuto, of the Food Network, fully believes in moderation - FitCeleb
The skinny on plastics, food, and your health - Mark's Daily Apple
Favorite fat-free flavor booster: salsa - Daily Spark
Low calorie meals with big flavor - Shape
Start your lunch hour with a stretch break - Fresh Fitness Tips
Bust your late night munchies with this simple treat - Vitamin G

Food allergy

FitSugar — Wed, 08 Oct 2008 17:34:56 -0700

HEALTH GUIDE REFERENCE FROM A.D.A.M

About two out of five Americans believe that they are allergic to certain foods. However, fewer than 1% of them have true food allergies. A food allergy occurs when the body's immune system reacts to otherwise harmless substances in certain foods. This is different from a food intolerance, which does not involve the immune system. While most food allergies are mild, in some cases they can cause anaphylactic shock, a serious, sometimes life-threatening reaction. Food allergies affect mostly young children. With the exception of peanut allergy, the majority of children outgrow their food sensitivities.

Signs and Symptoms

Many people who think they have food allergies actually have food intolerances. Symptoms of a true food allergy usually involve the skin and intestines and typically begin just after eating and not longer than 2 hours following ingestion of the particular food. Common symptoms include:

Hives, itching, or eczema
Nausea and vomiting, stomach cramps, indigestion, or diarrhea
Swelling of the eyelids, face, lips, tongue, throat, or other parts of the body (called angioedema)
Wheezing, nasal congestion, or trouble breathing
Lightheadedness, dizziness, or fainting

When the symptoms listed above are extreme, they can be life-threatening. Call a medical emergency response unit if you see the following signs of extreme allergic reaction (anaphylactic shock):

Swelling of the throat and difficulty swallowing
Difficulty breathing
Rapid pulse
Dizziness, lightheadedness, or loss of consciousness
Blue color to the skin and nails

Causes

In most cases, allergies occur when an individual who has a genetic sensitivity to certain allergens is exposed to the substance. Foods frequently responsible for food allergies include:

Shellfish, such as shrimp, crab, and lobster
Tree nuts, including walnuts, almonds, and pecans
Peanuts
Fruits, particularly strawberries, but also melons, pineapple, and other tropical fruits
Tomatoes
Fish
Food additives such as dyes, thickeners, and preservatives. Monosodium glutamate (MSG) is a common food allergy in this category.

Foods that may cause intolerance include:

Wheat and other gluten-containing grains
Cows milk and other dairy products
Corn products

Risk Factors

Family history of allergies increases your risk of having allergies, including food allergies. If both parents have food allergies, you have a 75% chance of having one yourself. If one parent has food allergies, you have a 30 - 40% chance. If neither parent has allergies, you have a 10 - 15% chance.

Excessive exposure to a particular food -- for example, in Japan where rice is a staple, rice is a common food allergen. In Scandinavia, the common allergen is codfish, and in India, chickpeas.

Diagnosis

Your health care provider will take a comprehensive history to find out what symptoms you experience after eating and how soon after eating they occur. Your doctor will also want to know how often you have the reaction and what type of medical treatment you received. Even if your symptoms seem clearly related to a specific food, your doctor may still want to do some tests to be sure that you have a true food allergy and to verify the food or foods responsible for your reaction.

The food causing the allergy can sometimes be identified by the following techniques:

Elimination and re-challenging diet (also called elimination and provocation diet). This technique involves eliminating suspected foods from the diet one at a time until the symptoms disappear. If there is still a question about what may be causing the symptoms, then individual foods are reintroduced one at a time to see if an allergic reaction develops. (Note: this would not be done if the allergic reaction is dangerous or life threatening.) This method is not definitive, but may help narrow the list of suspected foods.
Skin testing. A diluted amount of the food allergen is placed under the skin; if allergic, a raised, red skin lesion will appear, generally within 15 - 20 minutes.
Blood tests (RAST and ELISA). These look for antibodies against the particular food allergens.

Preventive Care

Guidelines from reputable health agencies suggest some steps parents can take to reduce their child's chances of having food and other allergies, although there are no guarantees of success. If either or both parents have a personal or family history of allergy [for example, asthma, eczema, hay fever, perennial allergic rhinitis (allergy to animals, dust mites, or molds)] the following is recommend:

Avoid common allergenic foods, in particular peanuts and tree nuts, during pregnancy and while nursing -- peanut protein, as well as components of cow's milk, eggs, and wheat, are secreted into breast milk
Breast-feed exclusively -- give your baby only breast milk for the first 6 months of life using hypoallergenic formulas to supplement breast-feeding if necessary

Note: Not all studies agree on exclusive breast-feeding. The latest and largest study investigating the relationship between breast-feeding and allergies, particularly asthma, suggests that breast-feeding in the early months of life can prevent allergies until your child is 2 years old.

However, breast-feeding may increase the risk of allergies once your child is older than 2 years. Since delaying foods allows the child's gastrointestinal tract to mature, the following strategies may be helpful:

Delay giving your infant solid food until 6 months of age.
Delay giving your child common allergenic foods as follows: dairy until age 1 year; eggs until age 2 years; peanuts, nuts, and fish until 3 years.
If an allergy develops, carefully avoid the offending food.

Treatment

The goals of treatment are to reduce symptoms and avoid future allergic reactions. Once you are aware of the allergy, the best way to avoid a reaction is by not eating that food. Treatment at the time of a reaction varies according to the severity and type of symptoms. Mild symptoms may go away without treatment. Doctors generally recommend over-the-counter or prescription antihistamines to relieve mild itching, swelling, rash, runny nose, or headache. Soothing skin creams may provide some relief of rashes. Severe allergic reactions (anaphylactic shock) can come on suddenly and accelerate quickly; in this case, emergency treatment is needed. In some instances, survival may depend on an injection of epinephrine (adrenaline). Food allergy sufferers routinely learn to self-administer epinephrine, which may save their life. Avoiding the offending food is the best way to prevent future allergic reactions.

Lifestyle

Avoid offending foods. Read of all package ingredients carefully (many foods are processed with peanuts, eggs, or milk products such as whey). Call ahead when eating out. Take your own food with you on trips.

If you have a history of anaphylactic shock, you should keep a preloaded syringe of epinephrine with you. Your doctor will teach you and a close family member how to use it should the need arise. You should wear a medical bracelet or necklace indicating your particular food allergies.

Medications

Antihistamines are recommended for mild itching, swelling, rash, runny nose, or headache. They are available both by prescription and over the counter in many cold, sinus, and allergy remedies. These include diphenhydramine (Benadryl), cetirizine (Zyrtec), clemastine (Tavist), chlorpheniramine (Chlor Trimeton), desloratadine, fexofenadine (Allegra), hydroxyzine (Atarax), and loratadine (Claritin). Possible side effects include drowsiness, irritability, dry mouth, and heart palpitations.

Skin creams can help soothe rashes.

Epinephrine injection is used to prevent anaphylactic shock. If you have a food allergy that causes such a serious reaction, your doctor will have you carry an injectable epinepherine pen and teach you, and those with whom you spend a lot of time, how to use it in an emergency.

Nutrition and Dietary Supplements

Although you should avoid foods that provoke an allergic reaction, you do not need to restrict variety in your diet. Studies show that the vast majority of people are allergic to only one or two foods. However, you should be aware of the families of foods to which you are allergic. For example, if you are allergic to walnuts, you may also be allergic to pecans and almonds. An allergy to shrimp may also indicate an allergy to crab.

Following these nutritional tips may help reduce symptoms:

Eliminate all suspected food allergens, including dairy, wheat (gluten), soy, chocolate, corn, preservatives and food additives. Your health care provider may want to test for food sensitivities.
Eat more antioxidant rich foods (such as green leafy vegetables) and fruits (such as blueberries, pomegranates and cherries).
Avoid refined foods, such as white breads, pastas, and sugar.
Eat fewer red meats and more lean meats, cold-water fish, or beans for protein.
Use healthy cooking oils, such as olive oil or vegetable oil.
Reduce or eliminate trans-fatty acids, found in commercially baked goods such as cookies, crackers, cakes, French fries, onion rings, donuts, processed foods, and margarine.
Avoid coffee and other stimulants, alcohol, and tobacco.
Drink 6 - 8 glasses of filtered water daily.
Exercise moderately at least 30 minutes daily, 5 days a week.

You may address nutritional deficiencies with the following supplements:

A multivitamin daily, containing the antioxidant vitamins A, C, E, the B-complex vitamins, and trace minerals such as magnesium, calcium, zinc, and selenium.
Omega-3 fatty acids, such as fish oil, 1 - 2 capsules or 1 - 3 tablespoonfuls oil, one to three times daily, to help decrease inflammation and help with immunity. Cold-water fish, such as salmon or halibut, are good sources, but are not substitutes for supplementation.
Vitamin C, 500 - 1,000 mg, one to three times daily, as an antioxidant and for immune support.
L-glutamine, 500 - 1,000 mg three times daily, for support of gastrointestinal health and immunity.
Probiotic supplement (containing Lactobacillus acidophilus), 5 - 10 billion CFUs (colony forming units) a day, when needed for maintenance of gastrointestinal and immune health. Some products may require refrigeration -- check labels carefully.
Grapefruit seed extract (Citrus paradisi), 100 mg capsule or 5 - 10 drops (in favorite beverage) three times daily when needed, for antibacterial, antifungal, and antiviral activity, and for immunity.
Resveratrol (from red wine), 50 - 200 mg daily, to help decrease inflammation and for antioxidant effects.
Coenzyme Q10, 100 - 200 mg at bedtime, for antioxidant and immune activity.

Herbs

Herbs are generally available as standardized, dried extracts (pills, capsules, or tablets), teas, or tinctures/liquid extracts (alcohol extraction, unless otherwise noted). Mix liquid extracts with favorite beverage. Dose for teas is 1 - 2 heaping teaspoonfuls/cup water steeped for 10 - 15 minutes (roots need longer).

Green tea (Camelia sinensis) standardized extract, 250 - 500 mg daily, for inflammation, and for antioxidant and immune effects. Use caffeine free products. You may also prepare teas from the leaf of this herb.
Milk thistle (Silybum marianum) seed standardized extract, 80 - 160 mg two to three times daily, for detoxification support.
Bromelain (Ananus comosus) standardized, 40 mg three times daily, for inflammation.
Turmeric (Curcuma longa) standardardized extract, 300 mg three times a day, for inflammation.
Cat's claw (Uncaria tomentosa) standardized extract, 20 mg three times a day, for inflammation.

Acupuncture

The American Academy of Medical Acupuncture endorses the use of acupuncture for allergies such as food allergies. Acupuncture can help restore normal immune function.

Homeopathy

Although very few studies have examined the effectiveness of specific homeopathic therapies, professional homeopaths may consider individualized remedies for the treatment of food allergy based on their knowledge and experience. Before prescribing a remedy, homeopaths take into account a person's constitutional type -- your physical, emotional, and intellectual makeup. An experienced homeopath assesses all of these factors when determining the most appropriate remedy for a particular individual.

Other Considerations

Pregnancy

Women who have a food allergy or a partner with a food allergy may be able to reduce the risk of allergy in their child by avoiding common allergenic foods during pregnancy and nursing.

Prognosis and Complications

Food allergies may cause symptoms ranging from mild abdominal discomfort to life-threatening anaphylaxis. Avoiding offending foods may be easy if the food is uncommon or easily identified. However, successful avoidance of offending foods requires strict reading of all ingredients in a package and detailed inquiries when eating away from home. Children may outgrow food allergies (particularly to milk or soy), but adults are unlikely to lose their allergies.

Supporting Research

Carey CF, Lee HH, Woeltje KF, eds. The Washington Manual of Medical Therapeutics. 29th ed. New York, NY: Lippincott-Raven; 1998:216-217, 223-225.

Chandra RK. Food allergy. Indian J Pediatr. 2002;69(3):251-255.

Friedrich MJ. A bit of culture for children: probiotics may improve health and fight disease. JAMA. 2000;284(11):1365-1366.

Kalliomaki M, Salminen S, Arvilommi H, Kero P, Koskinen P, Isolauri E. Probiotics in primary prevention of atopic disease: a randomized placebo controlled trial. Lancet. 2001;357(9262):1076-1079.

Knight AK, Bahna SL. Diagnosis of food allergy. Pediatr Ann. 2006;35(10):709-14.

Kukkonen K, Savilahti E, Haahtela T, et al. Probiotics and prebiotic galacto-oligosaccharides in the prevention of allergic diseases: a randomized, double-blind, placebo-controlled trial. J Allergy Clin Immunol. 2007;119(1):192-8.

Hill DJ, Roy N, Heine RG, et al. Effect of a low-allergen maternal diet on colic among breastfed infants: a randomized, controlled trial. Pediatrics. 2005;116(5):e709-15.

Host A, Halken S. Primary prevention of food allergy in infants who are at risk. Curr Opin Allergy Clin Immunol. 2005;5(3):255-9.

Hourihane JO. Recent advances in peanut allergy. Curr Opin allergy Clin Immunol. 2002;2(3):227-231.

Noh G, Ahn HS, Cho NY, Lee S, Oh JW. The clinical significance of food specific IgE/IgG4 in food specific atopic dermatitis. Pediatr Allergy Immunol. 2007;18(1):63-70.

Osborn D, Sinn J. Probiotics in infants for prevention of allergic disease and food hypersensitivity. Cochrane Database Syst Rev. 2007;4:CD006475.

Patil SP, Napihadkar PV, Bapat MM. Chickpea: a major food allergen in the Indian subcontinent and its clinical and immunochemical correlation. Ann Allergy Asthma Immunol. 2001;87(2):140-145.

Ring J, Mohrenschlager M. Allergy to peanut oil - clinically relevant? J Eur Acad Dermatol Venereol. 2007 Apr;21(4):452-5.

Sampson HA. Clinical practice. Peanut allergy. N Engl J Med. 2002;346(17):1294-1299.

Sampson HA. Food allergy. JAMA. 1997; 278:1888-1894.

Sears MR, Greene JM, Willan AR, et al. Long-term relation between breastfeeding and development of atopy and asthma in children and young adults: a longitudinal study. Lancet. 2002;360:901-907.

Seppo L, Korpela R, Lonnerdal B, et al. A follow-up study of nutrient intake, nutritional status, and growth in infants with cow milk allergy fed either a soy formula or an extensively hydrolyzed whey formula. Am J Clin Nutr. 2005;82(1):140-5.

Staden U, Rolinck-Werninghaus C, Brewe F, Wahn U, Niggemann B, Beyer K. Specific oral tolerance induction in food allergy in children: efficacy and clinical patterns of reaction. Allergy. 2007;62(11):1261-1269.

Vadas P, Wai Y, Burks W, Perelman B. Detection of peanut allergens in breast milk of lactating women. JAMA. 2001;285(13):1746-1748.

Vlieg-Boerstra BJ, van der Heide S, Bijleveld CM, et al. Placebo reactions in double-blind, placebo-controlled food challenges in children. Allergy. 2007;62(:905-12.

Review Date:
11/30/2007
Reviewed By:
Ernest B. Hawkins, MS, BSPharm, RPh, Health Education Resources; and Steven D. Ehrlich, NMD, private practice specializing in complementary and alternative medicine, Phoenix, AZ. Review provided by VeriMed Healthcare Network.

A.D.A.M., Inc. is accredited by URAC, also known as the American Accreditation HealthCare Commission (www.urac.org). URAC's accreditation program is an independent audit to verify that A.D.A.M. follows rigorous standards of quality and accountability. A.D.A.M. is among the first to achieve this important distinction for online health information and services. Learn more about A.D.A.M.'s editorial policy, editorial process and privacy policy. A.D.A.M. is also a founding member of Hi-Ethics and subscribes to the principles of the Health on the Net Foundation (www.hon.ch).

A.D.A.M. Copyright

The information provided herein should not be used during any medical emergency or for the diagnosis or treatment of any medical condition. A licensed medical professional should be consulted for diagnosis and treatment of any and all medical conditions. Call 911 for all medical emergencies. Links to other sites are provided for information only -- they do not constitute endorsements of those other sites. © 1997-2009 A.D.A.M., Inc. Any duplication or distribution of the information contained herein is strictly prohibited.

adam.com

Food allergy

admin — Wed, 03 Sep 2008 17:52:15 -0700

HEALTH GUIDE REFERENCE FROM A.D.A.M

Definition

A food allergy is an exaggerated immune response triggered by eggs, peanuts, milk, or some other specific food.

Alternative Names

Allergy to food

Causes, incidence, and risk factors

Normally, your body's immune system defends against potentially harmful substances, such as bacteria, viruses, and toxins. In some people, an immune response is triggered by a substance that is generally harmless, such as a specific food.

The cause of food allergies is not fully understood.

While many people have a food intolerance, food allergies are less common. In a true food allergy, the immune system produces antibodies and histamine in response to the specific food.

Any food can cause an allergic reaction, but a few foods are the main culprits. In children, the most common food allergies are to:

Eggs
Milk
Peanuts
Shellfish (shrimp, crab, lobster, snails, clams)
Soy
Tree nuts
Wheat

A food allergy frequently starts in childhood, but it can begin at any age. Fortunately, many children will outgrow their allergy to milk, egg, wheat, and soy by the time they are 5 years old if they avoid the offending foods when they are young. Allergies to peanuts, tree nuts, and shellfish tend to be lifelong.

In older children and adults, the most common food allergies are:

Fish
Peanuts
Shellfish
Tree nuts

It is controversial whether food additives -- such as dyes, thickeners, and preservatives -- likely cause a true allergic reaction.

An oral allergy syndrome may occur after eating certain fresh fruits and vegetables. The allergens in these foods are similar to certain pollens. Examples are melon/ragweed pollen and apple/tree pollen.

Many Americans believe they have food allergies, while in reality fewer than 1% have true allergies. Most people's symptoms are caused by intolerances to foods such as:

Corn products
Cow's milk and dairy products (See: Lactose intolerance)
Wheat and other gluten-containing grains (See: Celiac disease)

Symptoms

Symptoms usually begin immediately, seldom more than 2 hours after eating. Rarely, the symptoms may begin hours after eating the offending food.

If you develop symptoms shortly after eating a specific food, you may have a food allergy. Key symptoms include hives, hoarse voice, and wheezing. In severe reactions, you may have low blood pressure and blocked airways.

Other symptoms that may occur include:

Abdominal pain
Angioedema (swelling, especially of the eyelids, face, lips, and tongue)
Diarrhea
Difficulty swallowing
Itching of the mouth, throat, eyes, skin, or any area
Light-headedness or fainting
Nasal congestion
Nausea
Runny nose
Shortness of breath
Stomach cramps
Vomiting

Symptoms of oral allergy syndrome:

Itchy lips, tongue, and throat
Swollen lips (sometimes)

Signs and tests

A blood or skin test can be done to identify elevated antibody levels (particularly IgE) and confirm that you have an allergy.

Elimination diets involve avoiding the suspected food until the symptoms disappear, then reintroduced to see if allergic reaction develops

Provocation (challenge) testing involves exposing a person to a suspected allergen under controlled circumstances. This may be done in the diet or by breathing in the suspected allergen. This type of test may provoke severe allergic reactions. Challenge testing should only be done by a doctor.

Never try to deliberately cause a reaction or reintroduce a food on your own. These tests should only be performed under the guidance of a health care provider -- especially if your initial reaction was severe.

See: Allergy testing

Treatment

The only proven treatment for a food allergy is to avoid the food. If you suspect you or your child has a food allergy, consult an allergy specialist.

If you have symptoms on only one area of the body (for example, a hive on the chin after eating the specific food), you may not need any treatment. The symptoms will likely go away in a brief time. Antihistamines may relieve the discomfort. Soothing skin creams may provide some relief.

Consult your doctor if you think you have had an allergic reaction to food, even if it is only a local reaction.

Anyone diagnosed with a food allergy should carry (and know how to use) injectable epinephrine at all times. If a person develops any type of serious or whole-body reaction, even hives, after eating the offending food, they should inject the epinephrine, and then go to the nearest hospital or emergency facility, preferably by ambulance. Seek immediate medical attention after injecting epinephrine for a food reaction.

Support Groups

Food Allergy and Anaphylaxis Network -- www.foodallergy.org

Expectations (prognosis)

Avoiding the offending foods may be easy if the food is uncommon or easily identified. However, success may involve a severely restricted diet and often requires diligent reading of all package ingredients and detailed inquiries when eating away from home.

Asthma, eczema, or other disorders may be triggered or worsened by food allergies.

Complications

A life-threatening complication is anaphylaxis, a severe, whole-body allergic reaction that can result in death. While people with oral allergy syndrome rarely have an anaphylactic reaction, they should ask their doctor whether they need to carry injectable epinephrine.

Asthma, eczema, or other disorders may be triggered or worsened by food allergies.

Calling your health care provider

Call your local emergency number, such as 911, if you have any serious or whole-body reactions after eating a food (particularly wheezing or difficulty breathing).
If your doctor prescribed epinephrine for severe reactions, inject it as soon as possible, even BEFORE calling 911. The sooner you inject the epinephrine, the better.
Anyone who has had an allergic reaction to a food should be evaluated by an allergy specialist.

Prevention

Breastfeeding may help prevent allergies. Otherwise, there is no known prevention of food allergies except to delay introducing allergy-causing foods to infants until the gastrointestinal tract has had a chance to mature. The timing for this varies from food to food and from baby to baby.

Once an allergy has developed, carefully avoiding the offending food usually prevents further problems.

References

American Gastroenterological Association medical position statement: guidelines for the evaluation of food allergies. Gastroenterology. 2001 Mar;120(4):1023-5.

American College of Allergy, Asthma, & Immunology. Food allergy: a practice parameter. Ann Allergy Asthma Immunol. 2006 Mar;96(3 Suppl 2):S1-68.

Adkinson NF Jr. Middleton’s Allergy: Principles and Practice. 6th ed. Philadelphia, Pa: Mosby; 2003.

Review Date: 7/25/2007

Reviewed By: Donald Accetta, MD, MPH, President, Allergy & Asthma Care, PC, Taunton, MA. Review provided by VeriMed Healthcare Network.

A.D.A.M. Copyright

adam.com

Source Doc: 1_000817

Food labeling

admin — Thu, 04 Sep 2008 18:56:50 -0700

Overview

Definition
Alternative Names
Function
Food Sources
Recommendations

Illustrations

Food Label Guide for Candy

Food Label Guide for Whole Wheat Bread

Read food labels

HEALTH GUIDE REFERENCE FROM A.D.A.M

Definition

Food labeling offers a great deal of information on most packaged foods.

Alternative Names

Nutrition labeling

Function

Serving size:

Based on an average portion size. Similar food products have similar serving sizes to make comparison between products easier.

Amounts per serving:

The Calories and the calories from fat are listed. These numbers will help consumers make decisions about fat intake. The list of nutrients (total fat, saturated fat, cholesterol, sodium, total carbohydrate, dietary fiber, sugars, protein) includes those most important to the health of today's consumer. The amount, in grams (g) or milligrams (mg), per serving of these nutrients is listed to their immediate right.

Vitamins and minerals:

Only 2 vitamins (A and C) and 2 minerals (calcium and iron) are required on the food label. Food companies can voluntarily list other vitamins and minerals in the food. When vitamins or minerals are added, or when a vitamin or mineral claim is made, those nutrients must be listed on the nutrition label.

Percent daily value:

The amounts of vitamins and minerals are listed as a Percent Daily Value on the nutrition label. The Percent Daily Value for vitamins and minerals gives a general idea of how much of a vitamin or mineral a serving contributes to the total daily diet. For example, if the Percent Daily Value for vitamin C of all the foods you eat in a day adds up to 100%, your diet meets the recommendation for vitamin C.

Food Sources

The U. S. government requires food labels on most packaged foods. The label offers complete, useful and accurate nutrition information. The government encourages food manufacturers to improve the quality of their products and help the consumer make healthier food choices. They provide a consistent format to help you directly compare the nutritional content of various foods. Food labels have the title "Nutrition Facts."

Recommendations

The Daily Values section shows how a food fits into the overall daily diet. The value of the nutrient is given in percentages. The Percent Daily Value gives the food's nutritional content based on a 2,000-calorie diet. You can use this to quickly compare foods and see how the amount of a nutrient in a serving of food fits into a 2,000-calorie diet.

For example, a food that has 13 grams of fat with a Percent Daily Value of 20% means that 13 grams of fat is 20%, or one-fifth, of the total daily fat recommended for a person who eats 2,000 calories per day.

Near the bottom of the label you will see a list of 6 nutrients and the recommended daily intakes. The daily values are listed for 2,000 and for 2,500 calories. Your daily values may be higher or lower depending of your calorie needs.

The amounts of the first 4 nutrients -- total fat, saturated fat, cholesterol, sodium -- are maximum amounts. That is why the list says "less than" before the number. The amounts of total carbohydrate and dietary fiber are minimum amounts. This is exactly the same on all food labels that carry it. You can use it as a reference.

NUTRIENT CONTENT CLAIMS

A nutrient content claim is a word or phrase on a food package that makes a comment about the nutritional value of the food. The claim will mean the same for every product. The following are some approved nutrient claims.

Calorie terms:

Low-calorie
- 40 calories or less per serving
Reduced-calorie
- At least 25% fewer calories per serving when compared with a similar food
Light, Lite
- One-third fewer calories or 50% less fat per serving; if more than half the calories are from fat, fat content must be reduced by 50% or more

Sugar terms:

Sugar-free
- Less than 1/2 gram sugar per serving
Reduced sugar
- At least 25% less sugar per serving when compared with a similar food.

Fat terms:

Fat-free
- Less than 1/2 gram fat per serving
100% fat free
- Meets requirements for fat free
Low-fat
- 3 grams or less per serving
Reduced-fat
- At least 25% less fat when compared with a similar food

Cholesterol terms:

Cholesterol-free
- Less than 2 milligrams cholesterol per serving and 2 grams or less saturated fat per serving.
Low-Cholesterol
- 20 milligrams or less cholesterol per serving and 2 grams or less saturated fat per serving

Sodium terms:

Sodium-free
- Less than 5 milligrams sodium per serving
Salt-free
- Meets requirements for sodium-free

HEALTH CLAIMS

For the first time, you will see FDA approved and regulated health claim phrases. A health claim is a food label message that describes the relationship between a food or food component, such as fat, calcium, or fiber, and a disease or health-related condition.

The government has authorized health claims for 7 diet and health relationships that are backed by extensive scientific evidence.

1. Calcium and osteoporosis

2. Fiber-containing grain products, fruits, vegetables and cancer

3. Fruits, vegetables, and cancer

4. Fruits, vegetables, and grain products that contain fiber and coronary heart disease

5. Fat and cancer

6. Saturated fat and cholesterol and coronary heart disease

7. Sodium and hypertension

An example of a valid health claim you may see on a high-fiber cereal product food label would be: "Many factors affect cancer risk; eating a diet low in fat and high in fiber may lower the risk of this disease."

For further information on specific health claims refer to the information on diet and health.

INGREDIENTS

Food manufacturers are required to list ingredients in descending order by weight, from the most to the least. People with food sensitivities can obtain useful information from the ingredient list on the label.

The ingredient list will include, when appropriate:

FDA-approved color additives
Sources of protein hydrolysates
Caseinate as a milk derivative in foods that claim to be nondairy (such as coffee whiteners)

Most manufacturers offer a toll-free number to answer questions about specific food products and their ingredients.

FOODS EXEMPT FROM FOOD LABELING

Many foods do not have information on them. Some foods are exempt from food labeling. These include:

Restaurant foods
Hospital cafeterias
Airline foods
Food service vendors (such as mall cookie vendors, sidewalk vendors, and vending machines)
Ready-to-eat food prepared primarily on the site
Bulk food that is not resold
Food produced by small businesses
Medical foods
Plain coffee and tea
Flavor extracts
Food colors
Spices
Other foods that contain no significant amounts of any nutrients

Stores may voluntarily list nutrients for many raw foods. The 20 most commonly eaten raw fruits and vegetables and seafood will display nutrition information in the store. Nutrition labeling for single-ingredient raw products, such as ground beef and chicken breasts, is also voluntary.

A toll-free consumer hot line of the American Dietetics Association National Center for Nutrition and Dietetics is available to answer questions on the new food Labels. They operate between 10 AM and 5 PM Eastern time, Monday through Friday. The number is 1-800-366-1655.

Review Date: 8/18/2007

Reviewed By: Cynthia Dennison Haines, MD, family physician specializing in nutrition, fitness, and preventive health, St. John's Mercy Medical Center, St. Louis, MO, and Assistant Clinical Professor, St. Louis University's School of Medicine, Department of Community and Family Medicine. Review provided by VeriMed Healthcare Network.

A.D.A.M. Copyright

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Source Doc: 1_002459

Food poisoning

FitSugar — Wed, 08 Oct 2008 17:35:25 -0700

Overview

Signs and Symptoms
What Causes It?
Who's Most At Risk?
What to Expect at Your Provider's Office
Treatment Options
Prognosis/Possible Complications
Following Up
Supporting Research

HEALTH GUIDE REFERENCE FROM A.D.A.M

Food poisoning is the result of eating food contaminated with bacteria or other toxins. Symptoms include diarrhea, vomiting, and stomach cramps, and generally start 4 - 36 hours after eating contaminated food. While many cases are caused by bacteria, some cases can result from eating poisonous plants (some mushrooms, for instance) and animals (pufferfish). Food poisoning is not uncommon, especially during summer when food may not be kept cold enough to prevent bacteria from growing.

Signs and Symptoms

The typical signs of food poisoning are nausea, vomiting, abdominal cramping, and diarrhea. Specific bacteria may cause these signs and symptoms:

Clostridium botulinum (C. botulinum, or botulism): weakness, blurred vision, sensitivity to light, double vision, paralyzed eye nerves, difficulty speaking, trouble swallowing, paralysis that spreads downward, respiratory failure, death
Salmonella spp., Shigella spp., and Campylobacter jejuni (C. jejuni): fever, chills, bloody diarrhea
Escherichia coli (E. coli): hemorrhagic colitis (diarrhea with very little stool and large amounts of blood). E. coli symptoms may appear as long as 3 days after eating contaminated food.
Mushroom poisoning can affect the liver, the neurological system (brain), or the gastrointestinal tract. Symptoms include stomach flu, delirium (confusion), vision difficulties, heart muscle problems, kidney failure, and death of liver tissue. It causes death in about half of the people affected unless treated right away.

Fish poisoning causes nausea, vomiting, diarrhea, abdominal pain, dizziness, and headache. Specific types of fish poisoning can cause other signs and symptoms, such as:

Ciguatera: numbness or tingling around the mouth, feeling of loose teeth, impaired touch sensation of hot as cold and cold as hot, itching, muscle and joint pain, slow heart rate, low blood pressure. Caused by toxins in some fish, including grouper, snapper, mackerel, barracuda.
Pufferfish poisoning: numbness or tingling around the mouth, trouble coordinating movement, difficulty swallowing, excess saliva, twitching, loss of ability to talk, convulsions, paralysis that spreads upward, respiratory failure, death
Shellfish poisoning: numbness or tingling around the mouth or in the arms and legs, trouble swallowing, difficulty speaking. Caused by toxins in algae that are then eaten by shellfish.

What Causes It?

Usually bacteria and algae cause food poisoning. But sometimes poisonous plants and animals are the cause.

Common bacterial toxins include:

E. coli in undercooked hamburger, unpasteurized apple juice or cider, raw milk, contaminated water (or ice), vegetables fertilized by cow manure; can be spread from person to person.
Listeria monocytogenes (L. monocytogenes) in cole slaw, dairy products (mostly soft cheeses from outside the United States), and cold, processed meats
Salmonella spp. in poultry, beef, eggs, or dairy products
Shigella spp. from raw vegetables or cool, moist foods (such as potato and egg salads) that are handled after cooking
Staphylococcus aureus(S. aureus) in salad dressing, ham, eggs, custard-filled pastries, mayonnaise, and potato salad. Usually from the hands of food handlers.
C. jejuni in raw milk and chicken
C. botulinum in improperly home-canned foods. In children under 1 year of age, mostly from honey but also from corn syrup.
Clostridium perfringens(C. perfringens) in meat and poultry dishes and gravies, mostly foods that were cooked more than 24 hours before eating and were not reheated well enough
V. cholerae in bivalve (two-shelled) shellfish (such as mussels, clams, oysters, and scallops), raw shellfish, and crustaceans (such as lobsters, shrimp, and crabs)

Common types of fish poisoning include:

Scombroid poisoning from bacteria in dark-meat fish (tuna, bonito, skipjack, mahi-mahi, mackerel) that are not refrigerated well
Ciguatera poisoning in tropical fish (grouper, surgeonfish, snapper, barracuda, moray eel) that have eaten toxic plankton
Puffer fish poisoning from the organs and flesh of puffer fish
Poisoning from shellfish that feed on certain algae

Mushroom poisoning occurs from eating wild poisonous mushrooms, especially Amanita phalloides.

Who's Most At Risk?

Infants and the elderly are at greater risk for food poisoning. Other risk factors include:

Having a pre-existing medical condition, such as chronic kidney failure or diabetes
Taking antibiotic or antihistamine medicines
Having sickle-cell anemia and other problems with red blood cells
Weakened immune system
Traveling in an area where contamination is more likely

Listeriosis is most common in pregnant women, fetuses, and people with immune problems. When a fetus is infected with listeria, the fetus may be born prematurely or die.

What to Expect at Your Provider's Office

Your health care provider will examine you for signs and symptoms of food poisoning, such as stomach problems, and of dehydration. Your health care provider may also ask about foods you have eaten recently, where you may have traveled, and if you have had contact with people showing similar symptoms. Tests of your vomit, blood, and stool can identify the cause. In the case of botulism, electromyography (a test to measure electric impulses in the muscles) may be done to confirm the diagnosis. A lumbar puncture (spinal tap) may be done to check for signs and symptoms related to central nervous system disorders.

Treatment Options

Prevention

These steps can help prevent food poisoning:

Wash your hands and clean any dishes or utensils when you are making or serving food.
Promptly refrigerate any food you will not be eating right away.
If you take care of young children, wash your hands often and dispose of diapers carefully so that bacteria can't spread to other surfaces or people.
If you make canned food at home, make sure to follow proper canning techniques to prevent botulism.
Don't feed honey to children under 1 year of age.
Don't eat wild mushrooms.
When traveling where contamination is more likely, eat only hot, freshly cooked food. Boil water before drinking. Don't eat raw vegetables or unpeeled fruit.
Always refrigerate fish.
Don't eat tropical fish caught during blooms of poison plankton.
Eat pufferfish only in specially licensed restaurants with chefs trained to cook it.
Don't eat shellfish exposed to red tides.

If others also may have eaten a food that made you sick, let them know. If you think the food was contaminated when you bought it from a store or restaurant, tell the staff and your local health department.

Treatment Plan

Treatment for most cases consists of rehydration -- replacing fluids and electrolytes (such as sodium, potassium, magnesium, and chloride). While experiencing vomiting and diarrhea, the person should avoid solid food but increase clear liquids. In more severe cases, a person may need help either breathing or stopping vomiting. In most cases, health care providers do not prescribe antibiotics because they may prolong diarrhea. If you have eaten certain toxins (such as from mushrooms or shellfish), your health care provider may take steps to clean out your stomach (a process called lavage, or pumping the stomach) and administer activated charcoal, which can help absorb the remaining toxin.

Drug Therapies

Depending on the symptoms and the cause of food poisoning, a health care provider may prescribe drugs, including:

Antibiotics, in certain cases
Antitoxin to neutralize toxins from C. botulinum (only given within the first 72 hours)
Amitriptyline to control the numbness and tingling from ciguatera poisoning
Apomorphine or ipecac syrup to cause vomiting and help rid the body of toxin
Atropine for mushroom poisoning
Diphenhydramine and cimetidine for fish poisoning
Mannitol for nerve-related symptoms of ciguatera poisoning

Complementary and Alternative Therapies

Anyone suffering from severe food poisoning should seek conventional medical treatment. Complementary and alternative therapies are best used to strengthen the body and aid in the prevention of food poisoning. For example, animal studies have shown that certain vitamins and nutrients may be effective in protecting against some food toxins while others may actually worsen the effects of toxins. Milk thistle is an herb commonly used in Europe as a primary treatment for mushroom poisoning. Homeopathy may help in the treatment of diarrhea in children (which is sometimes caused by food poisoning) in developing countries.

Nutrition

The following general nutritional guidelines may be helpful in the case of food poisoning:

Drink plenty of fluids (to prevent dehydration).
Drink barley or rice water (to soothe inflamed stomach or intestine).
Probiotics, such as Lactobacillus acidophilus and Lactobacillus bulgaricus, can help restore the balance of good bacteria in the intestine. If you are traveling to an area where the food and water may be contaminated, in addition to taking the precautions above, taking probiotics both before and during your trip may help maintain intestinal health.
Apple cider vinegar is a traditional remedy that has not been studied scientifically, but may have some antimicrobial properties. Mix 2 tsp. in one cup warm water and drink several times a day.

For specific types of food poisoning:

Alpha-lipoic acid -- Several reports indicate that alpha-lipoic acid, an antioxidant commonly found in broccoli, spinach, and beef, may be helpful in the treatment of Amanita (mushroom) poisoning, especially when combined with milk thistle (Silybum marianum). It is important to receive medical treatment if you suspect mushroom poisoning. Do not try to self-treat.
Vitamin A -- Studies with rats seem to show that vitamin A offered some protection against salmonella. Rats infected with Salmonella appeared to eliminate the bacteria from their bodies faster when pretreated with vitamin A than with placebo, according to one study. They also gained more weight and had a greater immune response than rats given placebo.
Calcium phosphate -- One animal study suggests that rats receiving calcium phosphate supplements may be protected from Salmonella poisoning. Researchers theorize that calcium phosphate helps boost Lactobacillus, the good bacteria found in the intestine, which helps fight off Salmonella.

Supplements to avoid:

Fish oil -- In a study of mice infected with the bacteria Listeria, animals that regularly consumed diets rich in fish oil had significantly more bacteria in their spleens than animals that consumed diets rich in lard or soybean oil. Until researchers can determine what these results mean to humans, people with Listeria infection should avoid foods containing fish oil.

Herbs

Various herbs have been used traditionally to treat different types of food poisoning, though in most cases scientific studies on their effectiveness are lacking.

Milk thistle (Silybum marianum) is often used for liver disorders and is widely used in Europe to treat Amanita mushroom poisoning. Studies have shown that patients with Amanita poisoning can be effectively treated with silibinin (the primary active component of milk thistle) up to 48 hours after eating the deadly mushrooms.

Animal studies of Chinese and Japanese combination herbal remedies used for Listeria suggest they may be effective for food poisoning. A few of the active ingredients include:

Asian ginseng (Panax ginseng)
Astragalus root (Astragalus membranaceus)
Chinese cinnamon bark (Cinnamomum aromaticum)
Ginger root (Zingiber officinale)
Licorice ( Glycyrrhiza glabra)
Peony root (Paeonia officinalis)
Skullcap (Scutellaria lateriflora)

Seek the advice of a trained and licensed herbalist or practitioner of Traditional Chinese Medicine who will guide your individual treatment. Do not self-treat with these herbs. Some of these herbs should not be taken if you have heart disease or high blood pressure or take blood-thinning medication. In addition, some of these herbs interact with other herbs, supplements, and prescription medications, so it is important to make sure all your health care providers know what you are taking.

Laboratory (test tube) studies suggest that the following herbs have antibacterial or antimicrobial properties, although there is no evidence they are effective for treating food poisoning in humans.

Bittervine (Mikania micrantha)
Goldenseal (Hydrastis canadensis)
Oregon grape (Mahonia aquifolium)
Chamomile (Matricaria recutita)

Barberry (Berberis vulgaris) has also been used traditionally to treat diarrhea from infectious causes such as E. coli and V. cholera.

Homeopathy

No studies have examined the effectiveness of homeopathic remedies for food poisoning. Before prescribing a remedy, homeopaths take into account a person's constitutional type -- your physical, emotional, and intellectual makeup. An experienced homeopath assesses all of these factors when determining the most appropriate remedy for a particular individual. Below are some more common remedies for food poisoning or diarrhea.

Arsenicum album -- for foul-smelling diarrhea from food poisoning or traveler's diarrhea with burning sensation in the abdomen and around the anus. This remedy is most appropriate for individuals who feel exhausted yet restless and whose symptoms tend to worsen in the cold and improve with warmth. Vomiting may also occur. Arsenicum may also be used to prevent diarrhea when traveling.
Chamomilla -- for greenish, frothy stool that smells like rotten eggs. Used primarily for children, especially those who are irritable, argumentative, and difficult to console.
Calcarea carbonica -- for children who fear being in the dark or alone and who perspire heavily while sleeping. Sools have a sour odor.
Podophyllum -- for explosive, gushing, painless diarrhea that becomes worse after eating or drinking. Exhaustion often follows bowel movements, and the individual for whom this remedy is appropriate may experience painful cramps in lower extremities.
Sulphur -- for irritable and weepy children. May have a red ring around the anus and diarrhea with the odor of rotten eggs.

Prognosis/Possible Complications

Most cases of food poisoning are mild and clear up on their own. However, with mushroom poisoning, up to half of people may die. With botulism, less than 10% die. Some people may need help breathing for months afterwards. More than half of poisonings from pufferfish are fatal. Death is rare in other fish poisonings, but nerve-related symptoms can continue for months.

The following are some possible after-effects of food poisoning:

After shigellosis, white blood cell problems and kidney problems
After E. coli infection, kidney problems and bleeding problems
After botulism, long hospital stays (1 - 10 months) with fatigue and difficulty breathing for 1- 2 years or respiratory failure
After salmonellosis, Reiter syndrome (an arthritis-like disease) and inflammation of the heart lining
After campylobacteriosis, Guillain-Barré syndrome (a nerve disease)

Following Up

For a severe case of food poisoning, you may need to stay in the hospital to receive fluids and electrolytes, and so health care providers can monitor your breathing. Doctors may need to intubate (insert a tube down the throat) or connect you to a machine to help with breathing. Dialysis may be required. Cathartics (substances that help the body remove waste), enemas, and lavage may help eliminate toxins.

Supporting Research

Beers MH, Porter RS, et al. The Merck Manual of Diagnosis and Therapy. 18th ed. Whitehouse Station, NJ: Merck Research Laboratories; 2006:1642-1644.

Blumenthal M, Goldberg A, Brinckmann J, eds. Herbal Medicine: Expanded Commission E Monographs. Boston, Mass: Integrative Medicine Communications; 2000:257.

Bovee-Oudenhoven IM, Wissink ML, Wouters JT, Van der Meer R. Dietary calcium phosphate stimulates intestinal lactobacilli and decreases the severity of a salmonella infection in rats. J Nutr. 1999;129:607-612.

Duncan SH, Flint HJ, Stewart CS. Inhibitory activity of gut bacteria against Escherichiacoli 0157 mediated by dietary plant metabolites. FEMS Microbiol Lett. 1998;164:238-288.

Facey PC, Pascoe KO, Porter RB, Jones AD. Investigation of plants used in Jamaican folk medicine for anti-bacterial activity. J Pharm Pharmacol. 1999;51:1455-1460.

Fauci AS, Braunwald E, Isselbacher KJ, et al., eds. Harrison's Principles of InternalMedicine. 14th ed. Vol. 1. New York, NY: McGraw-Hill; 1998:796-801, 876-880, 904-905.

Fritsche KL, Shahbazian LM, Feng C, Berg JN. Dietary fish oil reduces survival and impairs bacterial clearance in C3H/Hen mice challenged with Listeria monocytogenes. Clin Sci. 1997;92:95-101.

Gabriel EP, Lindquist BL, Abud RL, Merrick JM, Lebenthal E. Effect of vitamin A deficiency on the adherence of fimbriated and nonfimbriated Salmonella typhimurium to isolated small intestinal enterocytes. J Ped Gastroenterol Nutr. 1990;10:530-535.

Hatchigian EA, Santon JE, Broitman SA, Vitale JJ. Vitamin A supplementation improves macrophage function and bacterial clearance during experimental Salmonella infection. PSEBM. 1989;191:47-54.

Hruby K, Csomos G, Fuhrmann M, Thaler H. Chemotherapy of Amanita phalloides poisoning with intravenous silibinin. Hum Exp Toxicol. 1983;2(2):183-195.

Irons R, Anderson MJ, Zhang M, Fritsche KL. Dietary fish oil impairs primary host resistance against Listeria monocytogenes more than the immunological memory response. J. Nutr. 2003 Apr;133:1163-1169.

Jacobs J, Jiménez M, Malthouse S, Chapman E, Crothers D, Masuk M, Jonas WB. Homeopathic treatment of acute childhood diarrhea: results from a clinical trial in Nepal. J Altern Complement Med. 2000;6(2):131-139.

Jonas WB, Jacobs J. Healing with Homeopathy: The Doctors' Guide. New York, NY: Warner Books; 1996: 218-220.

Murray PR, et al. Manual of Clinical Microbiology. 7th ed. Washington, DC: ASM Press; 1999:356-359.

Rabbani GH, Butler T, Knight J, Sanyal SC, Alam K. Randomized controlled trial of berberine sulfate therapy for diarrhea due to enterotoxigenic Escherichia coli and Vibrio cholerae. J Infect Dis. 1987 May;155(5):979-984.

Rosen P, et al. Emergency Medicine: Concepts and ClinicalPractice. 4th ed. Vol. 3. St. Louis, Mo: Mosby; 1998:1931-1938, 2513-2516, 2178-2179.

Sabeel AI, Kurkus J, Lindholm T. Intensive hemodialysis and hemoperfusion treatment of Amanita mushroom poisoning. Mycopathologia. 1995;131(2):107-114.

Ullman D. Homeopathic Medicine for Children and Infants. New York, NY: Penguin Putnam; 1992: 75-77.

Ullman D. The Consumer's Guide to Homeopathy. New York, NY: Penguin Putnam; 1995: 243-245.

Verma RJ, Shalini M. Ochratoxin A-induced cytotoxicity to human red blood cells and its prevention by certain vitamins. Med Sci Res. 1997;25(12):833-834.

Yonekura K, Kawakita T, Mitsuyama M, Miura O, Yumioka E, Suzuki A, Nomoto K. Induction of colony-stimulating factor(s) after administration of a traditional Chinese medicine, xiao-chai-hu-tang (Japanese name: shosaiko-to). Immunopharmacol Immunotoxicol. 1990;12(4):647-667.

Yonekura K, Kawakita T, Saito Y, Suzuki A, Nomoto K. Augmentation of host resistance to Listeria monocytogenes infection by a traditional Chinese medicine, ren-shen-yang-rong-tang (Japanese name: ninjin-youei-to). Immunopharmacol Immunotoxicol. 1992;14(1-2):165-190.

Review Date:
12/17/2006
Reviewed By:
Steven D. Ehrlich, N.M.D., private practice specializing in complementary and alternative medicine, Phoenix, AZ. Review provided by VeriMed Healthcare Network.

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