On food and cooking the science and lore of the kitchen ( PDFDrive ) 869
Bạn đang xem bản rút gọn của tài liệu. Xem và tải ngay bản đầy đủ của tài liệu tại đây (168.68 KB, 2 trang )
usuallyseedproteins,andcookingdoesnot
renderthemlessallergenic.Tinyquantitiesof
nutproteinsaresufficienttocausereactions,
includingthelevelssometimesfoundin
mechanicallyextractednutoils.
Gluten Sensitivity A special form of food
allergy is the disease called gluten-sensitive
enteropathy,celiacdisease,orsprue,inwhich
thebodyformsdefensiveantibodiesagainsta
portion of the harmless gliadin proteins in
wheat, barley, rye, and possibly oats. These
defenses end up attacking the nutrientabsorbing cells in the intestine, and therefore
causeseriousmalnourishment.Celiacdisease
candevelopinearlychildhoodorlater,andis
a lifelong condition. The standard remedy is
strict avoidance of all gluten-containing
foods. Several grains don’t contain gliadin
proteins and therefore don’t aggravate celiac
disease; they are corn, rice, amaranth,
buckwheat,millet,quinoa,sorghum,andteff.
SeedsandFoodPoisoning
Seedsaregenerallydry,withonlyabout10%
oftheirweightcomingfromwater.Asa
result,theykeepwellwithoutspecial
treatment;andbecausewepreparethemby
thoroughlyboilingorroastingthem,freshly
cookedgrains,beans,andnutsgenerallydon’t
carrybacteriathatcausefoodpoisoning.
However,moistgrainandbeandishesbecome
veryhospitabletobacteriaastheycooldown.
Leftoversshouldberefrigeratedpromptlyand
reheatedtotheboilbeforeserving.Rice
dishesareparticularlyvulnerableto
contaminationbyBacilluscereusandrequire
specialcare(p.475).
Evendryseedsaren’tentirelyimmuneto
contaminationandspoilage.Molds,orfungi,
areabletogrowwithrelativelylittle
moisture,andcancontaminateseedcrops
bothinthefieldandinstorage.Some
synthesizedeadlytoxinsthatcancausecancer
