Understanding Your Alcat Test Results

Total Page:16

File Type:pdf, Size:1020Kb

Understanding Your Alcat Test Results Understanding Your Alcat Test Results Optimal Wellness Through Customized Nutrition Today in the industrialized world, we face vastly different threats to our health and well- being as compared to threats imposed on our grandparents and those who came before us. In past years, infection was the greatest cause of death. Today it is cancer, heart disease, diabetes and other degenerative, chronic diseases associated with aging. Recent scientific discoveries have revealed increasingly deeper levels of understanding of how food interacts with the immune system affecting metabolism in ways that can be either beneficial or detrimental. Chronic activation of the immune system and the chronic inflammation that it produces is not only the common feature of modern diseases of aging, but also its major underlying cause. The “wrong” food, although it may be “healthful” for most people, will induce inflammation. The Why is it immune system aims to damage the food, which it mistakes as a harmful invader, such as important to a bacteria, parasite or virus, but also ends up damaging our own bodies. Long-term exposure can even trigger autoimmunity, where the have the immune system actively attacks our own tissues and bodily structures. Alcat Test? It has been known for ages that food can be either the best medicine or a strong poison. The ancient Greeks like Hippocrates and Lucretius expressed this clearly in their writings which have been maintained, “Let thy food be thy medicine and thy medicine be thy food” and “One man’s meat is another man’s poison.” The Alcat Test can tell you which food is your ‘meat’ and which is your ‘poison’. It is not a substitute for medical care, but it can be extremely helpful if incorporated into a healthy lifestyle and as an aid in disease prevention. If a medical condition exists, the Alcat Test is helpful used in conjunction with the advice of a qualified health practitioner. The following pages will give you the information that is required to do so. To your health, Roger Davis Deutsch- Owner/Founder, Cell Science Systems 2 Understanding Your Alcat Test Results Table of Contents Understanding the Difference Between Food Allergies, Food Sensitivities, and Intolerances................................................ 5 Understanding Your Alcat Results.................................................................................. 6 The Report: Color Coding & Degree of Reactivity............................................... 7 Rotation Plan......................................................................................................... 10 Sensitivity to Candida....................................................................................................... 12 Sensitivity to Gluten and Gliadin.................................................................................... 14 Sensitivity to Milk, Casein, and Whey............................................................................ 18 Living with Food Sensitivities......................................................................................... 20 Feeling Worse Before Feeling Better............................................................................. 21 Reference Descriptions: What You Need to Know..................................................... 22 Reference Descriptions Overview....................................................................... 24 Vegetables & Legumes.......................................................................................... 26 Fruits....................................................................................................................... 36 Meats ...................................................................................................................... 42 Dairy & Eggs ........................................................................................................... 44 Seafood.................................................................................................................. 45 Grains & Starches................................................................................................... 50 Herbs & Spices........................................................................................................ 53 Nuts, Oils, & Miscellaneous................................................................................... 58 Food Additives & Preservatives............................................................................ 66 Food Colorings........................................................................................................ 72 Molds....................................................................................................................... 74 Environmental Chemicals...................................................................................... 76 Antibiotics & Anti-Inflammatory Agents.............................................................. 77 Functional Foods & Medicinal Herbs.................................................................... 79 Re-introducing Foods....................................................................................................... 97 Frequently Asked Questions........................................................................................... 98 Additional Testing from Cell Science Systems............................................................... 101 Additional Resources....................................................................................................... 102 References........................................................................................................................ 105 Understanding Your Alcat Test Results Guide 3 Congratulations! You have made a positive step toward improving your health with the Alcat Food and Chemical Sensitivity Test. Now that you have utilized the most sophisticated laboratory technology to identify your sensitivities, you can begin to take a fresh look toward improving your health. Your Alcat Test results will help you select an interesting and varied eating program based on foods that are compatible with your unique biochemical makeup. To gain the most benefit, study this booklet carefully and begin your personal food plan as soon as possible. The Alcat Test is for food sensitivities that cause chronic inflammation. This booklet contains valuable information and practical advice to help you safely change your eating pattern and lifestyle while still maintaining a balanced nutritional intake. 4 Understanding Your Alcat Test Results Understanding the Difference Between Food Allergies, Food Sensitivities, and Intolerances Adverse reactions to foods and chemicals are often called hypersensitivities. There are many different hypersensitivities to foods. You may hear the terms “allergy”,” sensitivity”, and “intolerance” being used interchangeably and also incorrectly. The following clarification reflects how most health experts are trained to use these terms. Allergy Sensitivity Intolerance A type 1 hypersensitivity, the Sensitivities cause a chronic The word “intolerance” can IgE (Immunoglobin E) mediated inflammatory process. Symptoms be confusing because if we immune response, is immediate related to sensitivities could are sensitive to something, and usually produces symptoms occur hours after ingesting the we’re not tolerating it. But an minutes after ingesting the offenders, or even days later. adverse reaction classified as Those with symptoms of food an intolerance does not involve offender, and up to hours later. sensitivities, may experience them the immune system and is the This is a true allergic reaction. chronically, and may struggle with result of insufficient production The allergic response to a food, digestive issues such as loose of enzymes necessary to digest chemical, mold or herb can be stools, constipation, flatulence, particular components in foods. life threatening. Even small feeling bloated, headaches, For example, the intolerance that amounts of a food to which a migraines, fatigue, skin issues, most people are familiar with, a person is truly allergic, are likely arthritis, focus and attention lactose intolerance, is actually the to trigger the immune system issues, irritability, and the list goes lack of or insufficient availability response. The immune system on. It is also possible to have of the enzyme lactase, which is attacks a specific protein as if it food sensitivities without noticing necessary to digest the naturally were a harmful pathogen. Signs symptoms. The inflammation occurring sugar in milk, lactose. created by the cellular response The Alcat Test does not test for and symptoms can vary and may may be occurring, but symptoms this type of adverse reaction. include a tingling in the mouth, may not be detected. The Alcat Test is measuring hives, rash, immediate vomiting, Food sensitivities, unlike IgE sensitivities, not allergies or wheezing, edema- swelling of mediated allergies, do not always intolerances. parts of the body, such as the require exposure to a food to throat, tongue and face. When “prime” them and sometimes an IgE allergic reaction is severe individuals can handle small and life-threatening, it is known as amounts of the food to which they anaphylaxis. are sensitive. If this type of reaction is suspected, it is crucial that a The Alcat Test is a highly sensitive, physician or allergist be consulted objective test for assessing the for the diagnosis. If diagnosed with innate immune cell response food allergies,
Recommended publications
  • Cooking Class Recipes
    Omid Roustaei | www.thecaspianchef.com | www.instagram.com/thecaspianchef About Persian Cuisine Persian cuisine is one of the world’s great gastronomies, flourishing for centuries across an area that, at the height of the ancient Persian Empire (circa 550 to 330 B.C.), included modern-day Iran, along with parts of Iraq, Macedonia, Lebanon, Jordan, Syria, Saudi Arabia, Afghanistan, Pakistan, and Central Asia. The repertoire of dishes is fragrant, diverse, and highly refined, based on complex culinary techniques. They are imbued with fresh flowers and herbs like rose petals, fenugreek, and mint; spices like saffron, sumac, and cardamom; fruits like pomegranate and barberry; all kinds of citrus; and nuts, including pistachios and almonds. If this roster of ingredients sounds familiar, it’s because Persian cooking has influenced Middle Eastern, Moroccan, Northern Indian, and Turkish cuisines yet itself remains somewhat below the radar. Typical Iranian main dishes are combinations of rice with meat (such as lamb, chicken, or fish), vegetables, and nuts. Fresh green herbs are frequently used, along with fruits such as plums, pomegranates, quinces, prunes, apricots, and raisins. Characteristic Iranian flavorings such as saffron, dried limes, cinnamon, turmeric, and fresh herbs are mixed and used in various dishes. The agriculture of Iran produces many fruits and vegetables. Thus, a bowl of fresh fruit is common on Iranian tables, and vegetables are standard sides to most meals. These are not only enjoyed fresh and ripe as desserts but are also combined with meat and form accompaniments to main dishes. When fresh fruits are not available, a large variety of dried fruits such as dates, figs, apricots, and peaches are used instead.
    [Show full text]
  • Some Properties of Tomas Cheese and Identification of Lactic Acid Bacteria Isolated from Tomas Cheese
    IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) e-ISSN: 2319-2402,p- ISSN: 2319-2399.Volume 10, Issue 9 Ver. II (Sep. 2016), PP 152-156 www.iosrjournals.org Some properties of Tomas cheese and identification of lactic acid bacteria isolated from Tomas cheese *Fatma Çoşkun1, Duygu Korucu2 1(Namık Kemal University, Faculty of Agriculture, Food Engineering Department, Turkey) 2(Research and Application Center of Scientific and Technological Research, Turkey) Abstract: In this research, some properties of 16 Tomas cheese samples, collected from different areas in the Elazig province in Turkey, were investigated. The dry matter, fat, salt, ash, protein, titratable acidity, ripening index and pH changed between 39.70- 46.01%; 16.20-21.56%; 3.31- 4.95%; 4.41-6.90%;11.80-23.83%; 0.9- 1.8%; 13.18-42.04%; 4.5-6.03, respectively. The total aerobic mesophilic bacteria, yeast-mould and lactic acid bacteria(on MRS and M17 agar) count changed between 6.67-9.01 log cfu/g; 5.30-8.39 log cfu/g; 6.25-8.91 log cfu/g; 6.56- 9.01 log cfu/g, respectively. Coliforms were determined as <1 in all the samples. In the classification was 6 isolates(30%) Lactobacillus paracasei subsp. paracasei, 5 isolates(25%) Lactobacillus brevis, 4 isolates(20%) Lactobacillus plantarum, 2 isolates(10%) Lactobacillus collinoides, 2 isolates(10%) Lactobacillus curvatus subsp. curvatus and one of the isolates(5%) Lactobacillus salivarius. According to the results of the identification of coccal isolates, 16 of the isolates(66.6%) were identified as Enterococcus faecium and 8 of isolates(33.3%) were identified as Lactococcus lactis subsp.
    [Show full text]
  • Animal and Plant Health Inspection Service, USDA § 319.56–2U
    Animal and Plant Health Inspection Service, USDA § 319.56–2u Country/locality Common name Botanical name Plant part(s) Tomato ....................................... (Lycopersicon esculentum) ........ Fruit, only if it is green upon arrival in the United States (pink or red fruit may only be imported from Alme- ria Province and only in accordance with § 319.56–2dd of this subpart). Watermelon ............................... Citrullus vulgaris ........................ Fruit, commercial ship- ments only. Suriname .................................... Amaranth ................................... Amaranthus spp ........................ Leaf and stem. Black palm nut ........................... Astrocaryum spp ........................ Fruit. Jessamine .................................. Cestrum latifolium ...................... Leaf and stem. Malabar spinach ........................ Bassella alba ............................. Leaf and stem. Mung bean ................................. Vigna radiata ............................. Seed sprout. Pak choi ..................................... Brassica chinensis ..................... Leaf and stem. Sweden ...................................... Dill .............................................. Anethum graveolens .................. Above ground parts. Taiwan ........................................ Bamboo ..................................... Bambuseae spp ......................... Edible shoot, free of leaves and roots. Burdock ...................................... Arctium lappa ............................
    [Show full text]
  • A Taste of Teaneck
    .."' Ill • Ill INTRODUCTION In honor of our centennial year by Dorothy Belle Pollack A cookbook is presented here We offer you this recipe book Pl Whether or not you know how to cook Well, here we are, with recipes! Some are simple some are not Have fun; enjoy! We aim to please. Some are cold and some are hot If you love to eat or want to diet We've gathered for you many a dish, The least you can do, my dears, is try it. - From meats and veggies to salads and fish. Lillian D. Krugman - And you will find a true variety; - So cook and eat unto satiety! - - - Printed in U.S.A. by flarecorp. 2884 nostrand avenue • brooklyn, new york 11229 (718) 258-8860 Fax (718) 252-5568 • • SUBSTITUTIONS AND EQUIVALENTS When A Recipe Calls For You Will Need 2 Tbsps. fat 1 oz. 1 cup fat 112 lb. - 2 cups fat 1 lb. 2 cups or 4 sticks butter 1 lb. 2 cups cottage cheese 1 lb. 2 cups whipped cream 1 cup heavy sweet cream 3 cups whipped cream 1 cup evaporated milk - 4 cups shredded American Cheese 1 lb. Table 1 cup crumbled Blue cheese V4 lb. 1 cup egg whites 8-10 whites of 1 cup egg yolks 12-14 yolks - 2 cups sugar 1 lb. Contents 21/2 cups packed brown sugar 1 lb. 3112" cups powdered sugar 1 lb. 4 cups sifted-all purpose flour 1 lb. 4112 cups sifted cake flour 1 lb. - Appetizers ..... .... 1 3% cups unsifted whole wheat flour 1 lb.
    [Show full text]
  • Lecture 6 OTC GERD/Heartburn Meghji
    Lecture 6 OTC GERD/Heartburn Meghji GASTROESOPHAGEAL REFLUX DISEASE: ALARM SYMPTOMS & WHEN TO REFER: • “A condition that develops when the reflux • Chest pain: radiating pain to shoulders, neck, arm, SOB, sweating of stomach contents causes troublesome • Vomiting: continuous/recurrent symptoms and/or complications” • GI blood loss: hematemesis, melena WHY CHECK FOR ALARM SX? (Montreal Classification) • Dysphagia (difficulty swallowing), especially solids Symptoms could be due or lead to: • Most common symptoms for mild GERD: • Odynophagia (severe pain on swallowing) • Cardiac disease o Heartburn (burning sensation along • Unexplained weight loss > 5% • PUD esophagus) • Unexplained cough, wheezing, choking, hoarseness • Malignancy o Regurgitation (acid/bile that rises to • Age > 50 years old with new symptoms • Functional dyspepsia the back of the throat) • Severe symptoms (frequency, rating) • Biliary disease • Features: • Nocturnal symptoms • Other o May wax and wane • Failure of 2 week H2RA/PPI therapy o Worse when lying down, bending over, or after a meal NON-PHARMACOLOGICAL TX: GOALS OF THERAPY: • Avoid foods/beverages that worsen or trigger symptoms • Treat symptoms CAUSE IS MULTIFACTORIAL: • Eat small meals and chew food well (reduce/eliminate) • Relaxation/decreased integrity of the • Avoid exercise after meals • Reduce or prevent recurrence lower esophageal sphincter • Don’t lie down for 2-3 hours after eating • Prevent structural damage and • Increased lower abdominal pressure • Avoid tight clothing thus complications (e.g. ulcers)
    [Show full text]
  • Proje Sonuç Raporu
    i T.C. ERCİYES ÜNİVERSİTESİ BİLİMSEL ARAŞTIRMA PROJELERİ KOORDİNASYON BİRİMİ ERZURUM İLİNE AİT GELENEKSEL KÜFLÜ PEYNİRLERINDE TOTAL AFLATOKSİN VE AFLATOKSİN M1 VARLIĞININ ARAŞTIRILMASI Proje No: TYL-2017-7338 Proje Türü Yüksek Lisans SONUÇ RAPORU Proje Yürütücüsü: Adı Soyadı Doç. Dr. Nurhan ERTAŞ ONMAZ ERÜ Veteriner Fakültesi/Besin Hijyeni ve Teknolojisi Bölümü Araştırmacının Adı Soyadı Vet. Hek. Serdar ÇİNİCİOĞLU ERÜ Sağlık Bilimleri Enstitüsü/Veteriner Besin Hijyeni ve Teknolojisi Ekim2017 KAYSERİ ii T.C. ERCİYES ÜNİVERSİTESİ SAĞLIK BİLİMLERİ ENSTİTÜSÜ Veteriner Besin Hijyeni ve Teknolojisi Anabilim Dalı ERZURUM İLİNE AİT GELENEKSEL KÜFLÜ PEYNİRLERINDE TOTAL AFLATOKSİN VE AFLATOKSİN M1 VARLIĞININ ARAŞTIRILMASI (Yüksek Lisans Tezi) Hazırlayan Serdar ÇİNİCİOĞLU Danışman Doç. Dr. Nurhan ERTAŞ ONMAZ Bu çalışma Erciyes Üniversitesi Bilimsel Araştırma Projeleri Birimi Tarafından TYL-2017-7338 kodlu proje ile desteklenmiştir iii iv v TEŞEKKÜR Yüksek Lisans tez çalışmamda ilgi ve yardımlarını esirgemeyen danışman hocam Sayın Doç. Dr. Nurhan ERTAŞ ONMAZ’a, Veteriner Fakültesi Gıda Hijyeni ve Teknolojisi Anabilim Dalı Başkanı Prof. Dr. Zafer GÖNÜLALAN, Doç. Dr. Yeliz YILDIRIM’a, Yard. Doç. Harun HIZLISOY’a çalışmam sırasında analizlerinin gerçekleştirilmesinde yardımcı olan Gıda Hijyeni ve Teknolojisi Anabilim Dalı Arş. Gör. Dr. Serhat AL’a ve tez projesini, TYL-2017-7338 proje koduyla maddi olarak destekleyen Erciyes Üniversitesi Bilimsel Araştırma Projeleri Birimi yetkililerine, çalışmalarım sırasında ve tüm eğitim hayatım boyunca maddi ve manevi desteklerini esirgemeyen çok kıymetli aileme teşekkürü bir borç bilirim. Serdar ÇİNİCİOĞLU Kayseri, Ekim 2017 vi ERZURUM İLİNE AİT GELENEKSEL KÜFLÜ PEYNİRLERINDE TOTAL AFLATOKSİN VE AFLATOKSİN M1 VARLIĞININ ARAŞTIRILMASI Serdar ÇİNİCİOĞLU Erciyes Üniversitesi, Sağlık Bilimleri Enstitüsü Veteriner Besin Hijyeni ve Teknolojisi Anabilim Dalı Yüksek Lisans, Ekim, 2017 Danışman: Doç.
    [Show full text]
  • Himalayan Aromatic Medicinal Plants: a Review of Their Ethnopharmacology, Volatile Phytochemistry, and Biological Activities
    medicines Review Himalayan Aromatic Medicinal Plants: A Review of their Ethnopharmacology, Volatile Phytochemistry, and Biological Activities Rakesh K. Joshi 1, Prabodh Satyal 2 and Wiliam N. Setzer 2,* 1 Department of Education, Government of Uttrakhand, Nainital 263001, India; [email protected] 2 Department of Chemistry, University of Alabama in Huntsville, Huntsville, AL 35899, USA; [email protected] * Correspondence: [email protected]; Tel.: +1-256-824-6519; Fax: +1-256-824-6349 Academic Editor: Lutfun Nahar Received: 24 December 2015; Accepted: 3 February 2016; Published: 19 February 2016 Abstract: Aromatic plants have played key roles in the lives of tribal peoples living in the Himalaya by providing products for both food and medicine. This review presents a summary of aromatic medicinal plants from the Indian Himalaya, Nepal, and Bhutan, focusing on plant species for which volatile compositions have been described. The review summarizes 116 aromatic plant species distributed over 26 families. Keywords: Jammu and Kashmir; Himachal Pradesh; Uttarakhand; Nepal; Sikkim; Bhutan; essential oils 1. Introduction The Himalya Center of Plant Diversity [1] is a narrow band of biodiversity lying on the southern margin of the Himalayas, the world’s highest mountain range with elevations exceeding 8000 m. The plant diversity of this region is defined by the monsoonal rains, up to 10,000 mm rainfall, concentrated in the summer, altitudinal zonation, consisting of tropical lowland rainforests, 100–1200 m asl, up to alpine meadows, 4800–5500 m asl. Hara and co-workers have estimated there to be around 6000 species of higher plants in Nepal, including 303 species endemic to Nepal and 1957 species restricted to the Himalayan range [2–4].
    [Show full text]
  • Burdock (Arctium Lappa) Leaf Extracts Increase the in Vitro Antimicrobial Efficacy of Common Antibiotics on Gram-Positive and Gram-Negative Bacteria
    Open Chem., 2017; 15: 92–102 Research Article Open Access Lucia Pirvu*, Isabela Nicorescu, Cristina Hlevca, Bujor Albu, Valentin Nicorescu Burdock (Arctium lappa) Leaf Extracts Increase the In Vitro Antimicrobial Efficacy of Common Antibiotics on Gram-positive and Gram-negative Bacteria DOI 10.1515/chem-2017-0012 received January 23, 2017; accepted March 14, 2017. inhibitory) of Arctii folium extracts in combination with typical antibiotics as well as a potential use of the whole Abstract: This work aimed to study the potential effects of ethanol extract/W for restoring the antimicrobial potency four Arctii folium extracts, 5 mg gallic [GAE] acid equivalents of susceptible antibiotics have also been evidenced. per 1 mL sample, on six antibiotics (Ampicillin/AM, Tetracycline/TE, Ciprofloxacin/CIP, Sulfamethoxazole- Keywords: burdock leaves, interaction with usual Trimethoprim/SXT, Chloramphenicol/C and Gentamicin/ antibiotics, stimulatory and inhibitory effects CN) tested on four Gram-positive (Staphylococcus aureus ATCC 6538, Staphylococcus aureus ATCC 25923, Enterococcus faecalis ATCC 29212, and Staphylococcus 1 Introduction epidermidis ATCC 12228) and five Gram-negative (Proteus mirabilis ATCC 29245, Escherichia coli ATCC 35218, E. coli Arctium lappa L. (Asteraceae family), commonly greater ATCC 11229, E. coli ATCC 8739, and Bacillus cereus ATCC burdock, is a biennial species found across most of tEurope, 11778) bacteria. Arctii folium extracts were the whole Asia and also America. The root part, Bardanae radix, is ethanol extract/W
    [Show full text]
  • Platinum Plus Food Sensitivities Test Report
    Food Sensitivities Test Report Platinum Plus Patient Information PATIENT II, PRETEND Date of Birth: 11/04/1977 Gender: F Lab Director Lab Information Date Received: 02/11/2010 Date Collected: Date Reported: 12/12/2017 Dr.Jennifer Spiegel, M.D. HCP: Sample Physician Clinic ID: 10804 Lab ID: 68220 SEVERE MODERATE MILD* ACCEPTABLE / NO REACTION Item Count: 237 AVOCADO ANCHOVY ACORN SQUASH* VEGETABLES / LEGUMES GARLIC ARTICHOKE ALMOND* ADZUKI BEANS ARUGULA ASPARAGUS BELL PEPPER MIX ICEBERG LETTUCE BASIL BISON* BLACK BEANS BLACK-EYED PEA BOK CHOY BOSTON BIBB LETTU LAMB BEEF BLACKBERRY* BRSSLS SPROUT BUTTERNUT SQUASH BUTTON MUSHROOM CABBAGE SWEET POTATO CATFISH BRAZIL NUT* CANNELLINI BEANS CAPERS CARROT CAULIFLOWER SWORDFISH CLAM BROCCOLI* CELERY CHICKPEA CHICORY COLLARD GREENS CORN CHICKEN LIVER* CUCUMBER EGGPLANT ENDIVE ESCAROLE EGG YOLK CHIVES* FAVA BEAN FENNEL SEED JALAPEÑO PEPP KALE MUSSEL CLOVE* KELP KIDNEY BEAN LEAF LETT (RED/GR LEEK PINTO BEAN CODFISH* LENTIL BEAN MUNG BEAN MUSTARD GREENS NAVY BEAN RADISH DILL* OKRA PARSNIP PORTOBELLO MUSHRM RED BEET / SUGAR SORGHUM EGG WHITE* ROMAINE LETT SCALLION SHALLOTS SHIITAKE MUSHRM TUNA FLOUNDER* SOYBEAN SPAGHETTI SQUASH SPINACH STRING BEAN WALNUT GREEN PEA* SWISS CHARD TARO ROOT TOMATO WATER CHESTNUT HONEYDEW MLN* WATERCRESS YAM YELLOW SQUASH ZUCCHINI SQUASH LIMA BEAN* LIME* MACADAMIA* ONION* FRUITS PEPPERMINT* APPLE APRICOT BANANA BLACK CURRANT RHUBARB* BLUEBERRY CANTALOUPE CHERRY CRANBERRY SAGE* DATE FIG GRAPE GRAPEFRUIT TURNIP* GUAVA KIWI LEMON LYCHEE VANILLA* MANGO MULBERRY NECTARINE OLIVE
    [Show full text]
  • Passover Catering 2021
    Orders must be placed by 12PM two days prior to pickup or delivery. Order requests submitted within 24 hours of pickup/delivery Passover time are subject to availability Catering We recommend ordering early to secure your preferred date and time 2021 DELIVERY Delivery is available depending on order size and distance PICKUP Orders can be picked up during regular business hours MODIFICATIONS We are unable to accommodate half-orders or modify for dietary restrictions REHEATING Food is intended for in-home reheating and FRIDAY 3/26 – SUNDAY 4/4 will come with easy reheating instructions ORDER ONLINE AT BEAUTYSBAGELSHOP.COM Our full catering menu (415) 992-NOSH | [email protected] is also available – just ask! 3838 TELEGRAPH AVENUE, OAKLAND, CA 94609 Holiday Basics Easy Order Complete Meal SEDER PLATE KIT $17 lamb shankbone, horseradish root, parsley, greens, egg, an orange (!), SEDER MEAL KIT charoset and Marisal sea salt (meant to fill the ceremonial seder plate) serves 4 CHAROSET 1 pint $14 roasted brisket, spring vegetables, nana's potato kugel, matzo ball soup, tart apple, honey, walnut, cinnamon, sweet wine and raisin charoset, mini coconut macaroons, box of matzo and chocolate matzo $132 CHOPPED CHICKEN LIVER half-pint $10 chicken liver, caramelized onion and shmaltz WISE SONS GEFILTE FISH 4 pieces $18 Sweets traditional recipe made with Pacific Ocean-caught fish, four pieces in broth $ CHICKEN SOUP serves 2 $9 MINI COCONUT MACAROONS dozen 13.50 just the broth - made with organic chickens and roasted vegetables gluten-free recipe with coconut, sweetened condensed milk, egg whites and wildflower honey $ MATZO BALLS 2 pieces per order 5 $ hand-made matzo balls in brine (soup sold separately) CHOCOLATE, CARAMEL & SEA SALT MATZO serves 2 9 Guittard bittersweet chocolate, caramel and Jacobsen sea salt Mains Extras ROASTED BRISKET serves 4 $36 1lb.
    [Show full text]
  • José Andrés Brings the Wonders of China and Peru to the Nation's
    For immediate Release Contact: Maru Valdés (202) 638-1910 x 247 [email protected] José Andrés Brings the Wonders of China and Peru to the Nation’s Capital October 28, 2013 – José Andrés, the chef who introduced America to traditional Spanish tapas and championed the path of avant-garde cuisine in the U.S., is opening a modern Chinese- Peruvian concept, in the heart of Penn Quarter in downtown Washington, DC. The restaurant will feature Chifa favorites–the cuisine known throughout Peru, melding Chinese style and native ingredients–with his personal and creative take on Chinese classics and this South American style. José is no stranger to weaving cultures together in a dynamic dining experience, he is well known for his interpretation of Chinese and Mexican food, culture and traditions at his award-winning restaurant China Poblano at The Cosmopolitan of Las Vegas. At this new location, José and his talented culinary team will create authentic, yet innovative dishes inspired by their research and development trips to Asia and most recently to Peru, that have helped them master the various skills and techniques of this rising world cuisine. Highlighting the rich flavors, bold colors, diverse textures and unique aromas, the menu will apply time-honored Chinese techniques to Peruvian ingredients. From the classic Peruvian causas or ceviches, to Asian favorites like dim sums and sumais, the dishes will showcase Peru’s multi- cultural influences and ingredients in true Jose fashion. “Peru is an astonishing country. The people and the culture reveal so many traditions. The history with China is fascinating and the Chifa cuisine so unique,” said José.
    [Show full text]
  • Alkaloids Used As Medicines: Structural Phytochemistry Meets Biodiversity—An Update and Forward Look
    molecules Review Alkaloids Used as Medicines: Structural Phytochemistry Meets Biodiversity—An Update and Forward Look Michael Heinrich 1,2,* , Jeffrey Mah 1 and Vafa Amirkia 1 1 Research Group ‘Pharmacognosy and Phytotherapy’, UCL School of Pharmacy, University of London, 29–39 Brunswick Sq., London WC1N 1AX, UK; [email protected] (J.M.); [email protected] (V.A.) 2 Graduate Institute of Integrated Medicine, College of Chinese Medicine, and Chinese Medicine Research Center, China Medical University, No. 100, Section 1, Jingmao Road, Beitun District, Taichung 406040, Taiwan * Correspondence: [email protected]; Tel.: +44-20-7753-5844 Abstract: Selecting candidates for drug developments using computational design and empirical rules has resulted in a broad discussion about their success. In a previous study, we had shown that a species’ abundance [as expressed by the GBIF (Global Biodiversity Information Facility)] dataset is a core determinant for the development of a natural product into a medicine. Our overarching aim is to understand the unique requirements for natural product-based drug development. Web of Science was queried for research on alkaloids in combination with plant systematics/taxonomy. All alkaloids containing species demonstrated an average increase of 8.66 in GBIF occurrences between 2014 and 2020. Medicinal Species with alkaloids show higher abundance compared to non-medicinal alkaloids, often linked also to cultivation. Alkaloids with high biodiversity are often simple alkaloids found in multiple species with the presence of ’driver species‘ and are more likely to be included in early-stage drug development compared to ‘rare’ alkaloids. Similarly, the success of an alkaloid Citation: Heinrich, M.; Mah, J.; Amirkia, V.
    [Show full text]