DOCSLIB.ORG

Your Extension Connection to Nutrition and Fitness

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Your Extension Connection to Nutrition and Fitness Your extension connection to nutrition and fitness Fruits and Vegetables: Nature’s Cancer Prevention What is known about cancer prevention is still evolving, but we do know that chances of developing cancer are affected by the lifestyle choices we make. Some simple changes can make a big difference – such as eating a healthy diet and getting regular screenings. Makes 3 one-cup servings The American Institute for Cancer Research (AICR) recommends we fill at least two- Ingredients 2 tablespoons vinegar thirds of our plates with vegetables, fruits, whole grains, and beans. Research shows 1 tablespoon vegetable oil that vegetables and fruits likely protect against a range of cancers. 1 tablespoon mustard (Dijon or other) 1 teaspoon garlic powder Vegetables and fruits may protect against cancer because they contain vitamins, ½ teaspoon dried oregano minerals, and phytochemicals. Vitamins and minerals help strengthen our immune ½ teaspoon dried basil 1 system. Phytochemicals (a.k.a. antioxidants) protect cells in the body from damage ⁄8 teaspoon nutmeg (optional) that can lead to cancer. Typically, phytochemicals are found in the pigment, which is 2 cups spinach (washed), (more if you like) why eating a variety of colorful fruits and vegetables is important. 1 15-ounce can black beans (unsalted or drain and rinse) Enjoy vegetables and fruits with less sugar and salt—season with herbs and spices. 2 tomatoes (chopped) Herbs (leaves of low-growing shrubs) and spices (come from the bark, root, buds, 1 red onion (small, chopped) seeds, berry, or fruit of tropical plants and trees) are recommended in place of table Directions salt. The key is understanding how and when to use them. 1. In a large bowl, combine vinegar, oil, mustard, garlic, oregano, basil, and nutmeg. Each spice or herb has a distinctive flavor, but certain spices and herbs can be 2. Wash, drain, and chop spinach. grouped together according to a type of flavor: 3. Add spinach, black beans, tomatoes, • Strong or dominant—Includes bay leaf, cardamom, curry, ginger, pepper, and onions to vinegar and oil. Toss well mustard, rosemary, sage. and serve. • Medium—Includes basil, celery seeds and leaves, cumin, dill, fennel, tarragon, Source: Connecticut Food Policy Council, Farm garlic, marjoram, mint, oregano, savory, thyme, turmeric. Use in moderate Fresh Summertime Recipes amounts (1 to 2 teaspoons for 6 servings). Other options: • Delicate—Includes chervil, chives, parsley. May be used in large quantities and • Top your salad with other vegetables combined with most other herbs and spices. (cucumbers, mushrooms, peppers, • Sweet—Includes cinnamon, cloves, allspice, ginger, cardamom, anise, fennel, yellow squash, red onions, zucchini, etc.). • Add cooked chicken, egg, or tuna for mint. Combined in sweet dishes, these may let you reduce sugar. more protein. • Savory—Includes oregano, tarragon, chives, dill. • Add cubes of cheddar, Swiss, or • Peppery—Includes red pepper, mustard, black pepper, paprika. Use with care smoked Gouda cheese. because their flavors stand out (approximately 1 teaspoon for 6 servings). • Fruit makes a great addition—try dried fruit (cranberries, raisins, cherries, Can I substitute fresh for dry herbs and spices? apricots) or fresh berries in season. To substitute fresh for dry or vice versa follow the suggestions below: Nutrient information per serving • ¼ teaspoon powdered = ¼ to 1 teaspoon dried crumbled = 2 to 3 teaspoon fresh 284 calories, 5 g total fat (less than 1 g • Chop fresh herbs fine to allow for more flavor to be released. saturated fat), 201 mg sodium, 51 g carbohy- Source: University of Delaware College of Agriculture and Natural Resources drates, 10 g dietary fiber, 10 g protein (Continued on back) Healthy People. Environments. Economies. (Spices continued) If you are cooking: Try flavoring it with: Asparagus Caraway, mustard, nutmeg, tarragon Beets Bay leaf, caraway, cloves, ginger Berries Cinnamon, cloves, nutmeg, vanilla Broccoli Mustard, nutmeg, oregano, tarragon Cabbage Caraway, celery seed, cumin, curry, fennel Carrots Cinnamon, cloves, dill, ginger, marjoram Cauliflower Cayenne, celery seed, chili powder, nutmeg June is fresh fruit and vegetable month— Corn Celery seed, cumin, curry powder, onion, parsley June is a good time to think about growing and eating more fruits and veggies for their Cucumbers Chives, dill, garlic, mint, parsley, vinegar delicious flavors as well as health benefits. Green Beans Dill, curry powder, oregano, tarragon, thyme Greens Onion, pepper www.extension.iastate.edu Melons Cardamom, ginger, mint, pepper Peaches Cinnamon, cloves, ginger, nutmeg Pears Anise, cinnamon, mint, nutmeg Peas Dill, mint, oregano, parsley, rosemary, sage Rhubarb Cinnamon, ginger, nutmeg, vanilla Spinach Cinnamon, mint, nutmeg, oregano, sage, thyme Summer Squash Cloves, curry powder, nutmeg, rosemary, sage Tomatoes Basil, bay leaf, dill, onion, oregano, parsley How long should I keep spices and herbs? As a general rule, keep herbs or ground spices for 1 year; keep whole spices 2 years. • Buy a smaller container until you know how fast you’ll use a spice or herb. If it smells strong and flavorful, it’s probably still potent. • Rub a small amount of an herb or ground spice in your hand. If the aroma is fresh, rich, and immediate, it can still flavor foods. • Check a whole spice—such as a clove or cinnamon stick—by breaking, crushing, or scraping it before smelling it. Avoid smelling pepper or chili powder as they can irritate your nose. • Label date of purchase on container with a permanent marking pen and store away from any sources of heat (e.g., oven, stove top) to maintain their quality. Gardening Counts as Physical Activity Gardening is a great way not only to enjoy some fresh air and grow your own vege- tables and fruits, but also to get some exercise. Gardening activities—such as pulling weeds, removing rocks, trimming shrubs, digging, planting, and raking—require you to expend energy (burn calories). Physical activity can help strengthen bones and PM 2099GG June 2013 joints, lower blood pressure, and help manage stress. Gardening is a fun, creative, …and justice for all and healthy activity with positive health benefits. The U.S. Department of Agriculture (USDA) prohibits discrimination in all its programs and activities on the basis of race, color, national origin, age, disability, and where applicable, sex, marital status, familial status, Activity Energy Expenditure parental status, religion, sexual orientation, genetic information, political beliefs, reprisal, or because all or part of an individual’s income is de- (30 minutes for 150 lb person) (kcal) rived from any public assistance program. (Not all prohibited bases apply Digging/pulling weeds, removing rocks 200-250 kcal to all programs.) Persons with disabilities who require alternative means for communication of program information (Braille, large print, audiotape, Trimming trees and shrubs 150-170 kcal etc.) should contact USDA’s TARGET Center at 202-720-2600 (voice and Mowing (using push reel mowers) 200-230 kcal TDD). To file a complaint of discrimination, write to USDA, Director, Office of Civil Rights, 1400 Independence Avenue SW, Washington, DC Raking 120-150 kcal 20250-9410, or call 800-795-3272 (voice) or 202-720-6382 (TDD). USDA is Walking (slow to fast) 150-230 kcal an equal opportunity provider and employer. Issued in furtherance of Cooperative Extension work, Acts of May 8 and Want to grow your own vegetables or herbs? June 30, 1914, in cooperation with the U.S. Department of Agriculture. Check out the many helpful publications at the ISU Extension and Outreach website: Cathann A. Kress, director, Cooperative Extension Service, Iowa State University of Science and Technology, Ames, Iowa. https://store.extension.iastate.edu/ProductList.aspx?CategoryID=55 .
Load more

Recommended publications
  • The Evolution of a Sex Chromosome in Asparagus by Alex E. Harkess (Under the Direction of James H. Leebens-Mack) Abstract the Ov
    The Evolution of a Sex Chromosome in Asparagus by Alex E. Harkess (Under the Direction of James H. Leebens-Mack) Abstract The overwhelming majority of flowering plants reproduce through the production of hermaphroditic flowers. A small percentage of angiosperm species instead are dioecious, producing either male or female flowers on individual plants. Dioecy can be mediated at the molecular level by a sex chromosome that genetically differentiates males and females. Sex chromosomes evolve from autosomes, and this conversion is hypothesized to involve muta- tions in one or more linked genes that determine sex. Given the complexities of anther and ovule development, the full suite of sex determination genes has not been described for any dioecious plant. Here we explore the conversion from autosome to an XY sex chromosome using garden asparagus (Asparagus officinalis), an ideal model system for studying the ear- liest events in sex chromosome evolution given that it recently evolved a sex chromosome pair. Focusing first on broad trends, genomic characterization of several hermaphroditic and dioecious species across the Asparagus genus revealed an increase in retrotransposon con- tent coincident with the evolution of dioecy. To identify putative sex determination genes on this Y chromosome, we then explore the timing of male and female sterility events in garden asparagus, hypothesizing that anther sterility in females likely occurs before pollen microsporogenesis. Finally, we assemble and annotate a high quality reference genome for garden asparagus, and perform a suite of mutant analyses to identify two genes in a non- recombining region of the Y that are ultimately responsible for sex determination.
    [Show full text]
  • The Development of a Novel Ferric Phytate Compound for Iron
    www.nature.com/scientificreports OPEN The development of a novel ferric phytate compound for iron fortifcation of bouillons (part I) Swarnim Gupta1, Edwin Habeych2*, Nathalie Scheers 1*, Sylvie Merinat2, Brigitte Rey2, Nicola Galafu2 & Ann-Sofe Sandberg 1 In a series of two studies, we report the development (this study) and evaluation (part II) of a novel ferric phytate compound designed as a condiment iron fortifcant. Condiments are used as iron fortifcation vehicles to reduce the prevalence of iron defciency. The challenge for iron fortifcants in e.g. a bouillon matrix is to avoid undesired sensory efects and to ensure a reasonable cost. We added phytic acid to chelate iron, and hydrolysed protein to counteract the inhibiting efect of phytic acid on iron bioaccessibility. We characterised four novel ferric phytate compounds, destabilised by hydrolysed plant protein or amino acids. Colour stability of fortifed bouillons with ferric phytate compounds was superior to bouillons fortifed with ferrous sulfate. The iron-phytate-hydrolysed corn protein compound (Fe-PA- HCP) resulted in highest cellular ferritin induction in Caco-2 cells, in both vegetable (36.1 ± 13.40 ng/mg protein) and chicken (73.9 ± 19.93 ng/mg protein) bouillon matrices as observed in the human Caco-2/ HepG2 cell model. Iron uptake (as estimated by ferritin production) from the Fe-PA-HCP compound was about 55% (chicken bouillon) and 66% (vegetable bouillon) of the iron uptake from ferrous sulfate. Based on this study, the Fe-PA-HCP compound was chosen for further evaluation (part II). Iron fortifcation of foods to prevent iron defciency. Iron defciency continues to be a major public health problem of nutritional origin across the globe.
    [Show full text]
  • Spice Basics
    SSpicepice BasicsBasics AAllspicellspice Allspice has a pleasantly warm, fragrant aroma. The name refl ects the pungent taste, which resembles a peppery compound of cloves, cinnamon and nutmeg or mace. Good with eggplant, most fruit, pumpkins and other squashes, sweet potatoes and other root vegetables. Combines well with chili, cloves, coriander, garlic, ginger, mace, mustard, pepper, rosemary and thyme. AAnisenise The aroma and taste of the seeds are sweet, licorice like, warm, and fruity, but Indian anise can have the same fragrant, sweet, licorice notes, with mild peppery undertones. The seeds are more subtly fl avored than fennel or star anise. Good with apples, chestnuts, fi gs, fi sh and seafood, nuts, pumpkin and root vegetables. Combines well with allspice, cardamom, cinnamon, cloves, cumin, fennel, garlic, nutmeg, pepper and star anise. BBasilasil Sweet basil has a complex sweet, spicy aroma with notes of clove and anise. The fl avor is warming, peppery and clove-like with underlying mint and anise tones. Essential to pesto and pistou. Good with corn, cream cheese, eggplant, eggs, lemon, mozzarella, cheese, olives, pasta, peas, pizza, potatoes, rice, tomatoes, white beans and zucchini. Combines well with capers, chives, cilantro, garlic, marjoram, oregano, mint, parsley, rosemary and thyme. BBayay LLeafeaf Bay has a sweet, balsamic aroma with notes of nutmeg and camphor and a cooling astringency. Fresh leaves are slightly bitter, but the bitterness fades if you keep them for a day or two. Fully dried leaves have a potent fl avor and are best when dried only recently. Good with beef, chestnuts, chicken, citrus fruits, fi sh, game, lamb, lentils, rice, tomatoes, white beans.
    [Show full text]
  • Dominica National Biodiversity Strategy and Action Plan 2014-2020
    DOMINICA NATIONAL BIODIVERSITY STRATEGY AND ACTION PLAN 2014-2020 DECEMBER 2013 PREPARED BY THE MINISTRY OF ENVIRONMENT, NATURAL RESOURCES, PHYSICAL PLANNING AND FISHERIES CBD Strategy and Action Plan - Dominica (English version) DOMINICA NATIONAL BIODIVERSITY STRATEGY AND ACTION PLAN 2014-2020 DECEMBER 2013 PREPARED BY THE MINISTRY OF ENVIRONMENT, NATURAL RESOURCES, PHYSICAL PLANNING AND FISHERIES Project funded by: The Global Environmental Facility The United Nations Environmental Program The Government of Dominica Page | 2 CBD Strategy and Action Plan - Dominica (English version) Preface The Commonwealth of Dominica is proud of its rich biodiversity heritage and of the way Dominicans have managed this resource for centuries. However, economic and livelihood challenges of the twenty first (21st) century demand that the Government take a much closer look at this resource and put in place mechanisms and structures to ensure its continued productivity and sustainability. To this end, on 4th July, 1994, the Government of Dominica ratified the United Nations Convention on Biological Diversity. In 2001, the Government made a public declaration of its commitment to biodiversity management in Dominica, and to the UNCBD by the preparation, approval and submission to the CBD of its Biodiversity Strategy and Action Plan (NBSAP). The 2001 NBSAP has served Dominica well but it is now time to evaluate its impact, to recognize the achievements of stakeholders and to chart the way forward to 2020. While the National Goals and Objectives remain the same, actions necessary to achieve the vision had to be adjusted to address new and emerging challenges facing biodiversity in Dominica. It is also necessary to align progress in biodiversity management with the Aichi targets.
    [Show full text]
  • Pelargoniums an Herb Society of America Guide
    Pelargoniums An Herb Society of America Guide The Herb Society of America 9019 Kirtland Chardon Rd. Kirtland, Ohio 44094 © 2006 The Herb Society of America Pelargoniums: An Herb Society of America Guide Table of Contents Introduction …………………………………………………………….…. 3 Contributors & Acknowledgements ……………………………………… 3 Description & Taxonomy ..………………………………………………... 8 Chemistry …………………………………………………………………. 10 Nutrition …………………………………………………………………... 10 History & Folklore ………………………………………………………… 10 Literature & Art …………………………………………………………… 12 Cultivation ………………………………………………………………… 13 Pests & Diseases …………………………………………………………... 19 Pruning & Harvesting ……………………………………………………… 20 Preserving & Storing ………………………………………………………. 21 Uses ………………………………………………………………………... 21 - Culinary Uses ………………………………………………… 21 - Recipes ………………………………………………… 23 - Craft Uses ……………………………………………………. 40 - Cosmetic Uses ……………………………………………….. 41 - Recipes ……………………………………………….. 42 - Medicinal & Ethnobotanical Uses & Aromatherapy ………... 43 - Garden Uses ………………………………………………….. 47 - Other Uses …………………………………………………... 48 Species Highlights …..……………………………………………………… 49 Cultivar Examples …………………………………………………………. 57 Literature Citations & References ………………………………………... 62 HSA Library Pelargonium Resources …...………………………………… 68 © The Herb Society of America - 9019 Kirtland Chardon Rd., Kirtland, OH, 44094 - (440) 256-0514 - http://www.herbsociety.org 2 Pelargoniums: An Herb Society of America Guide Introduction Mission: The Herb Society of America is dedicated to promoting the knowledge, use and delight of
    [Show full text]
  • Quantifying Dispersal in British Noctuid Moths
    Quantifying dispersal in British noctuid moths Hayley Bridgette Clarke Jones Doctor of Philosophy University of York Biology September 2014 1 Abstract Dispersal is an important process in the ecology and evolution of organisms, affecting species’ population dynamics, gene flow, and range size. Around two thirds of common and widespread British macro-moths have declined in abundance over the last 40 years, and dispersal ability may be important in determining whether or not species persist in this changing environment. However, knowledge of dispersal ability in macro-moths is lacking because dispersal is difficult to measure directly in nocturnal flying insects. This thesis investigated the dispersal abilities of British noctuid moths to examine how dispersal ability is related to adult flight morphology and species’ population trends. Noctuid moths are an important taxon to study because of their role in many ecosystem processes (e.g. as pollinators, pests and prey), hence their focus in this study. I developed a novel tethered flight mill technique to quantify the dispersal ability of a range of British noctuid moths (size range 12 – 27 mm forewing length). I demonstrated that this technique provided measures of flight performance in the lab (measures of flight speed and distance flown overnight) that reflected species’ dispersal abilities reported in the wild. I revealed that adult forewing length was a good predictor of inter- specific differences in flight performance among 32 noctuid moth species. I also found high levels of intra-specific variation in flight performance, and both adult flight morphology and resource-related variables (amount of food consumed by individuals prior to flight, mass loss by adults during flight) contributed to this variation.
    [Show full text]
  • Don't Pass the Salt! Low Sodium Seasoning Guide
    Don’t Pass the Salt! Low Sodium Seasoning Guide 1. Resist the urge to use salt in cooking or using the salt shaker. One teaspoon of salt is equal to 2,300 mg of sodium. 2. Use spices and herbs to flavor your foods to add interest and variety. 3. Herb Blends These herb blends can be found in your local store to add flavor to the foods you enjoy. Be sure to check the label to be sure they do not contain salt or sodium on the list of ingredients. How to cook with herbs and spices: Finding “Hidden” salt on a label To release more flavor and Sodium benzoate (a aroma, finely chop fresh herbs preservative) before using in the recipe. Try using kitchen shears. Sodium nitrate (a preservative used in processed meats) Add herbs and spices at the end of the cooking time in soups and Bicarbonate of soda or baking stews. That way the flavors soda won’t cook out. Sodium pyrophosphage Add herbs and spices several hours before serving a cold dish, Monosodium glutamate such as salads and dips. A general rule of thumb with herbs and spices: one tablespoon of fresh herbs equals one teaspoon of dried herbs. Seasoning Guide Meats and Protein Suggested Seasoning Beef Allspice, basil, bay leaf, caraway seed, celery seed, chili powder, cumin, ginger, onion or garlic powder, rosemary, savory, tarragon or thyme Eggs Basil, celery seed, chili powder, curry, cumin, marjoram, rosemary and savory Fish Curry powder, dill, lemon or marjoram Lamb Curry powder, mint, onion or garlic powder or rosemary Pork Bay leaf, caraway seed, chili powder, cloves, curry powder,
    [Show full text]
  • Database of Irish Lepidoptera. 1 - Macrohabitats, Microsites and Traits of Noctuidae and Butterflies
    Database of Irish Lepidoptera. 1 - Macrohabitats, microsites and traits of Noctuidae and butterflies Irish Wildlife Manuals No. 35 Database of Irish Lepidoptera. 1 - Macrohabitats, microsites and traits of Noctuidae and butterflies Ken G.M. Bond and Tom Gittings Department of Zoology, Ecology and Plant Science University College Cork Citation: Bond, K.G.M. and Gittings, T. (2008) Database of Irish Lepidoptera. 1 - Macrohabitats, microsites and traits of Noctuidae and butterflies. Irish Wildlife Manual s, No. 35. National Parks and Wildlife Service, Department of the Environment, Heritage and Local Government, Dublin, Ireland. Cover photo: Merveille du Jour ( Dichonia aprilina ) © Veronica French Irish Wildlife Manuals Series Editors: F. Marnell & N. Kingston © National Parks and Wildlife Service 2008 ISSN 1393 – 6670 Database of Irish Lepidoptera ____________________________ CONTENTS CONTENTS ........................................................................................................................................................1 ACKNOWLEDGEMENTS ....................................................................................................................................1 INTRODUCTION ................................................................................................................................................2 The concept of the database.....................................................................................................................2 The structure of the database...................................................................................................................2
    [Show full text]
  • Discover Celery's Warm Side
    Discover Celery’s Wa r m Si de Cooking this familiar vegetable brings out its sweet, subtle flavor and fragrance BY ERICA DE MANE o most Americans, celery equals Tcrunch. Whether we chop it for tuna salad or stuff it with Roquefort, we almost always eat celery raw. But try cooking it, as Europeans have done for ages, and you’ll open up a whole new perspective on those green stalks patiently waiting in your fridge. Cooking celery brings out its sweet side, a quality absent in the grassy bite of raw celery. In Europe, celery is braised, sautéed, puréed, baked, and fried. You won’t see it steamed or boiled, however, because these methods render it almost tasteless. FROM SAUCES TO MAIN DISHES, CELERY IS SERVED HOT Celery plays a supporting role in mirepoix, the aromatic vegetable base used in French sauces and stews (the Italian version is sof- frito), but it also stars in many French and Italian dishes. Braising celery is the classic way to cook it. The French braise celery’s inner ribs in butter and stock until tender. Celery braised in white wine and finished with lemon juice, a Provençal treatment, is wonderful with roasted chicken or baked fish. A northern Italian dish calls for coat- ing the braised ribs with béchamel sauce, topping that with Parmesan, and baking until the cheese is hot and bubbling. Ital- ians also enjoy the pure flavor of pasta Sautéed celery brings an intense, aromatic flavor to this easy pasta dish. Photos: Gentl & Hyers 38 FINE COOKING Copyright © 1995 - 2007 The Taunton Press Celery’s peppery flavor adds punch to a potato purée.
    [Show full text]
  • Chapt 2-Classification.Pdf
    PLSC 210: Lecture 2 Fall Semester, 2009 PLANT CLASSIFICATION I. GENERAL TERMINOLOGY 1. By growth habit: Succulent plants - herbaceous or herbs (succulent seed plants possessing self-supporting stems) Vine - a climbing or trailing herbaceous plant Liana - Trees - having a single central axis Shrub - having several more or less upright stems 2. By leaf drops: Deciduous - Evergreen - 3. By life span: Annuals - Biennial - Vegetative (often rosettes) during the first growing season. The winter following the first growing season provides the low temperature necessary to stimulate to 'bolt' or to send up a seed stalk during the second growing season. Carrots, radish and beets are harvested as annuals at the end of the first growing season after they develop over-wintering storage organs. Perennial - Unlike annuals and biennials, the perennial does not necessarily die after flowering (fruit trees; asparagus, rhubarb whose above ground parts are killed each year (in temperate regions) but roots remain alive to send up shoots in the spring; subtropical perennials such as tomato and eggplant are considered annual in temperate regions; Rubus (raspberries) has perennial roots and biennial shoots) 4. By temperature tolerance: Tender plant - damaged or killed by low temperature Hardy plant - withstands winter low temperatures Wood-hardy - a whole plant is winter hardy Flower-bud hardiness - ability of flower buds to survive low winter temperatures (peach, ginkgo tree) 5. By temperature requirements: Cool- season crop - Warm-season crop - 6. By habitat
    [Show full text]
  • Moths Count Newsletter 2014
    Moths Count Ne wsl etter 2014 Seven years of success! The National Moth Recording Scheme (NMRS) is going from strength to strength; over the past year we have received a minimum of 1.4 million new moth records. We have been sent data refreshes from 87 vice- counties; they include records up to 2011 and in some cases 2012 and 2013 records. The Moths Count team are extremely grateful to the network of County Moth Recorders for their continued support of the NMRS. There are now 17,054,891 moth records in the NMRS. However, we still have a substantial number of the refreshed datasets to import, so the total number of records is likely to increase significantly. Many thanks to everyone who contributes to the NMRS by sending their records to the network of County Moth Recorders, record collators & Local Record Centres, who then undertake the vital work of collating, verifying and submitting records to the NMRS. The Large Yellow Underwing is the most recorded species in the NMRS accounting for 2.4% of all observations, followed by Heart and Dart and Dark Arches which both account for 1.5% of records. Cinnabar (R. Scopes) We have recently upgraded the NMRS server and moved At the start of the year, we announced the plans for the the NMRS database onto it. This investment in new hardware Macro-moth Atlas for Britain and Ireland , which we aim to is part of Butterfly Conservation’s commitment to the publish in 2018. We have always intended to produce an long-term sustainability of the NMRS.
    [Show full text]
  • Psychoactive Properties of Culinary Spices
    Taking the spice route: Psychoactive properties of culinary spices Intoxication and toxicity can mimic psychiatric symptoms any substances that are not typically thought of as “substances of abuse” possess—when adequate- Mly dosed—clinically meaningful psychoactive properties. In addition to the more familiar effects of alcohol, psychostimulants, opioids, Cannabis, and hallucinogens, you may encounter psychiatric phenomena resulting from abuse of more obscure substances, including culinary spices. The clinician treating a patient in an apparent intoxicated state who has a negative drug screen might ask that patient if he (she) abuses spices. This might be particularly relevant when treating patients thought to have limited access to il- licit substances or those with ready access to large amounts of spices, such as prisoners, young patients, and those working in the food service industry. Abuse of spices can be a problematic diagnosis © STOCKCREATIONS Patients may misuse culinary spices to achieve euphoria, or a James A. Bourgeois, OD, MD “natural high.” They may present with medical or psychiat- Clinical Professor Vice Chair, Clinical Affairs ric symptoms, including acute altered mental status, but the Department of Psychiatry/Langley Porter Psychiatric Institute psychoactive substances are not identified on routine toxicol- University of California San Francisco ogy studies. In addition, patients may not attribute their use San Francisco, California of spices for psychoactive effect to “drugs,” because these Usha Parthasarathi, MBBS materials are legal and readily available. This may lead to Assistant Clinical Professor misdiagnosis of a systemic medical disorder or a primary psy- Ana Hategan, MD chiatric illness to explain the patient’s symptoms and initiat- Associate Clinical Professor ing a psychotropic agent and other psychiatric services when • • • • a substance abuse program might be a more appropriate clini- Department of Psychiatry and Behavioural Neurosciences cal intervention.
    [Show full text]