On food and cooking the science and lore of the kitchen ( PDFDrive ) 868
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antioxidants,someofwhichresemble
humanhormonesandmayrestraincell
growthandtherebythedevelopmentof
cancer
Medicalscientistsarestillintheearlystages
of identifying and evaluating these
substances, but in general it looks as though
regular consumption of whole grains,
legumes, and nuts can indeed make a real
contributiontoourlong-termhealth.
ProblemsCausedbySeeds
Seedsarenotperfectfoods.Legumesin
particularcontaindefensivechemicals—
lectinsandproteaseinhibitors—thatcan
causemalnourishmentandotherproblems.
Fortunately,simplecookingdisarmsthese
defenses(p.259).Thefavabeancontains
amino-acidrelativesthatcauseserious
anemiainsusceptiblepeople(p.490),but
boththebeanandthesusceptibilityare
relativelyrare.Twootherproblemsaremore
common.
SeedsareCommon
FoodAllergens
Truefoodallergiesareoverreactionsofthe
body’simmunesystem,whichmistakesa
foodcomponentasasignofinvasionbya
bacteriumorvirusandinitiatesadefensethat
damagesthebody.Thedamagemaybemild
andmanifestitselfasdiscomfort,itchiness,or
arash,oritmaybealife-threateningasthma
orchangeinbloodpressureorheartrhythm.
It’sestimatedthatabout2%ofadultsinthe
UnitedStateshaveoneormorefoodallergies,
andupto8%ofyoungchildren.Allergic
reactionstofoodcausearound200deathsper
yearintheUnitedStates.Peanuts,soybeans,
andtreenutsareamongthemostcommon
foodallergens.Theoffendingcomponentsare
