MSPI Food Allergen Graph

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MSPI Food Allergen Graph: Avoiding Milk and Soy Protein (MSPI) Ingredients Common food allergens may be listed many different ways on food labels and can be hidden in common foods. Below you will find different labels for Milk and Soy allergens. Soy or Soy Protein Ingredients: Milk Protein Ingredients: Milk in all forms (condensed, derivative, dry, evaporated, goat’s Soy (soy albumin, soy cheese, soy fiber, soy flour, soy grits, soy milk and other milk form animals, malted, milkfat, ice cream, soy milk, soy nuts, soy spouts, soy yogurt) powder, protein, skimmed, solids) Soy protein / albumin, soy flour – often used as a meat Butter, butterfat, butter oil, butter acid, butter esters extender, alternative, or protein boost. Buttermilk (Concentrate, hydrolyzed, isolate) Casein and Caseinates (in all forms) Soy fiber – okara, soy bran, soy isolate fiber Cheese Soybean curd or granules Cottage cheese Edamame Cream Miso – made from soy or rice for flavoring sauces Curds Modified Food Starch Custard Natto – Cooked / fermented soy beans Diacetyl (artificial butter flavoring) Soy sauces – fermented soy bean juices Ghee Tamari by product of Miso Half-and-half Shoyu – soy beans and wheat Soy oil and Lactalbumin, lactalbumin phosphate Teriyaki – sugar, vinegar, spices Soy Lecithin are highly Lactoferrin Tofu – soybean curd processed Lactose Tricky words but Textured vegetable protein (TVP) and refined Lactulose Soya are allowed: fats. These Milk Protein Hydrolysate Tempeh – Indonesian soybean cake may or may Pudding Lactate Natural flavors may be a soy derivative not be Recaldent® Lactylate Flavor enhancer may be from soybeans tolerated. Rennet Casein Cocoa butter Monosodium glutamate (MSG) Sour cream, sour cream solids Mono/diglcyerides Vegetable broth, gum, starch may contain soy Sour milk solids Tagatose Whey, whey protein hydrolysate Yogurt Milk is sometimes found in the Some unexpected sources of Some unexpected sources of following: milk include: Soy include: Artificial butter flavor *Deli meat slicers are used for both Baked goods Baked goods meat and cheese Canned tuna and meat Brown sugar flavoring *Some canned tuna contain casein, a Cereals Caramel flavoring milk protein Cookies Caramel candies *Many non-dairy products contain Crackers Chocolate casein High protein energy bars and High protein flour *Items manufactured on equipment snacks shared with milk products Lactic acid starter culture and other Infant formulas *Some meats may contain casein as bacterial cultures Low-fat peanut butter a binder Processed meats Luncheon meat, hot dogs, sausages *Shellfish may be dipped in milk to Sauces Margarine reduce the fishy odor Canned broths and soups. Natural and artificial flavoring *Many restaurants put butter on Nisin (preservative) steaks after grilling to add extra Nondairy products and creamers flavor Nougat *Some medications contain milk Opta and Simplesse (fat replacers) protein Read all product labels carefully before purchasing and eating them. Products and ingredients can change without warning, Read every label, every time. Resources: Foodfacts.com and Shopwell.com list almost all commercial food products. Websites : www.milkfreepantry.com/ www.foodallergy.com; www.mspimama.com; www.thesensitivepantry.com; http://mspiguide.com/ Nebraska DHHS Maternal Infant Health Resource: 04/02/2019 http://www.foodallergy.org .

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The Healthful Soybean
FN-SSB.104 THE HEALTHFUL SOYBEAN Soy protein bars, soy milk, soy cookies, soy burgers .…. the list of soy products goes on. Soybeans are best known as a source of high quality protein. They are also rich in calcium, iron, zinc, vitamin E, several B-vitamins, and fiber. But in 1999, soy took the nation by storm. The Food and Drug Administration approved health claims that soy protein may lower the risk of heart disease if at least 25 grams of soy protein are consumed daily. This benefit may be because soybeans are low saturated fat, have an abundance of omega-3 fatty acids, and are rich in isoflavones. Research continues to explore health benefits linked to the healthful soybean. Beyond research, edamame, tempeh, tofu, and soy milk make the base for some truly delectable dishes. Exploring Soyfoods Fresh Green Soybeans Edamame (fresh green soybeans) have a sweet, buttery flavor and a tender-firm texture. Fresh soybeans still in the pod should be cooked and stored in the refrigerator. Handle frozen soybeans as you would any other frozen vegetable. The easiest way to cook washed, fresh soybeans in the pod is to simmer them in salted water for 5 minutes. Once the beans are drained and cooled, remove them from the pod. Eat as a snack or simmer an additional 10 to 15 minutes to use as a side dish. Substitute soybeans for lima beans, mix the beans into soups or casseroles in place of cooked dried beans, or toss the beans with pasta or rice salads. Dried Soybeans Dried mature soybeans are cooked like other dried beans.
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Eating a Low-Fiber Diet
Page 1 of 2 Eating a Low-fiber Diet What is fiber? Sample Menu Fiber is the part of food that the body cannot digest. Breakfast: It helps form stools (bowel movements). 1 scrambled egg 1 slice white toast with 1 teaspoon margarine If you eat less fiber, you may: ½ cup Cream of Wheat with sugar • Reduce belly pain, diarrhea (loose, watery stools) ½ cup milk and other digestive problems ½ cup pulp-free orange juice • Have fewer and smaller stools Snack: • Decrease inflammation (pain, redness and ½ cup canned fruit cocktail (in juice) swelling) in the GI (gastro-intestinal) tract 6 saltine crackers • Promote healing in the GI tract. Lunch: For a list of foods allowed in a low-fiber diet, see the Tuna sandwich on white bread back of this page. 1 cup cream of chicken soup ½ cup canned peaches (in light syrup) Why might I need a low-fiber diet? 1 cup lemonade You may need a low-fiber diet if you have: Snack: ½ cup cottage cheese • Inflamed bowels 1 medium apple, sliced and peeled • Crohn’s disease • Diverticular disease Dinner: 3 ounces well-cooked chicken breast • Ulcerative colitis 1 cup white rice • Radiation therapy to the belly area ½ cup cooked canned carrots • Chemotherapy 1 white dinner roll with 1 teaspoon margarine 1 slice angel food cake • An upcoming colonoscopy 1 cup herbal tea • Surgery on your intestines or in the belly area. For informational purposes only. Not to replace the advice of your health care provider. Copyright © 2007 Fairview Health Services. All rights reserved. Clinically reviewed by Shyamala Ganesh, Manager Clinical Nutrition.
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What Is A2 Protein Milk?
For Healthcare Professional use only What is A2 protein milk? Cow’s milk contains protein composed of whey (20%) 80% alpha-S1 casein beta-casein and casein (80%). Of the Casein casein protein, there are Proteins alpha-S2 casein k-casein different types (alpha, beta, kappa casein)1,2 and of the beta-casein, there are b-lactoglobulin a-lactoglobulin several types’ with A1 and 20% A2 beta-casein being the Whey Immunoglobulin Serum albumin most prevalent3 Proteins Lactoperoxidase Lactoferrin Where did A2 protein milk come from? Cows can produce milk that is only A1 or only A2 beta-casein, but most cows produce a mixture of A1 and A2 beta-casein in their milk4 A2 protein milk is simply milk that comes from cows that only produce A2 beta-casein. These cows are carefully selected and DNA tested to ensure that they are only A2 beta-casein producers What makes A2 protein milk different? Position 67(proline hinders cleavage) A1 and A2 protein milk are nearly identical apart A2 beta-casein Val Tyr Pro Phe Pro Gly Pro Iie Pro from the position of one amino acid in the beta- A1 beta-casein casein protein chain: A1 has histadine at position Val Tyr Pro Phe Pro Gly Pro Iie His 67 in the chain, and A2 protein milk has proline4,5 Position 67(histidine readily allows cleavage) Cows that naturally produce mainly A2 protein milk include the Guernsey breed4 It is thought that these types of cows were the original producers of A2 beta-casein thousands of years ago, and at some point in history there was a genetic change that led to the production of A1 beta-casein6 Human milk contains only one variant When these beta-casein protein chains of beta-casein, known as human milk are broken down, shorter peptides are beta-casein7.
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APPETIZERS Sho Cho Edamame Soybeans with Ginger, Sesame And
APPETIZERS Sho Cho edamame soybeans with ginger, sesame and soy sauce (V) 24 Edamame soybeans with rock salt (V) 21 Nasu miso grilled aubergine with miso sauce and sesame seeds (V) 31 Prawn gyoza grilled dumplings served with ponzu sauce 49 Vegetable gyoza grilled Japanese dumpling with ponzu sauce (V) 43 Yakitori grilled chicken skewers with teriyaki sauce (A) 46 Prawn spring rolls deep fried with mint and wasabi mayonnaise 57 Yellowtail jalapeno finely sliced served with coriander and yuzu sauce69 Soft shell crab spring roll deep fried with leeks and wasabi mayonnaise 69 Yellow-fin tuna tartar finely diced tuna with black caviar66 Trevally ceviche diced and served with nori chips 66 Seared salmon sashimi with garlic, ginger, chives and ponzu sauce 66 Sesame yellowtail seared with olive oil and yuzu soy 69 SALADS Sho Cho Asian mixed salad with ginger dressing (V) 41 Season seaweed salad with sesame oil dressing (V) 46 Aubergine coriander salad crispy aubergine with honey soy dressing (V) 45 Calamari salad deep fried calamari with edamame and ginger dressing 59 Shiitake mushroom salad sautéed mushrooms with spicy lemon dressing (V) 74 Seared tuna served with Asian mixed salad and sesame oil dressing 65 Seared salmon served with Asian mixed salad and yuzu dressing 77 Crab salad with cucumber, avocado and creamy chilli sauce 56 (V) vegetarian (A) contains alcohol. All prices are inclusive of 5% VAT and 7% municipality fee. sho cho - Dubai - À La Carte Menu - June 2019 - 210x297mm.indd 1 6/12/19 7:47 AM TATAKI Salmon tataki with ponzu sauce
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Subethnic Variation in the Diets of Moslem, Sikh and Hindu Pregnant Women at Sorrento Maternity Hospital, Birmingham
Downloaded from https://doi.org/10.1079/BJN19840114 British Journal of Nutrition (1984), 52, 469-476 469 https://www.cambridge.org/core Subethnic variation in the diets of Moslem, Sikh and Hindu pregnant women at Sorrento Maternity Hospital, Birmingham BY P. A. WHARTON, P. M. EATON* AND B. A. WHARTONT Sorrento Maternity Hospital, Birmingham B13 9HE . IP address: (Received 25 January 1984 - Accepted 1 June 1984) 1. The previous paper (Eaton et al. 1984) described the nutrient intake of pregnant Asian women attending 170.106.202.226 Sorrento Maternity Hospital, Birmingham using the weighed and recall methods. The present paper describes the subethnic variation in nutrient intake by comparing the results from Pakistanis, Sikhs, Hindus and Bangladeshis and also describes food eaten by the pregnant women. 2. Generally. Sikhs had the highest intake of most nutrients (mean energy 7.5 MJ (1800 kcal)/d) and the greatest variety of foods; they ate chapatti and paratha but few ate meat. Hindus had a very similar diet but more ate , on meat, chicken and rice. Pakistanis had an energy intake about 10% below that of the Sikhs and Hindus; meat was eaten, and intake of fruit, and therefore vitamin C, was quite large. Bangladeshis were the smallest women; 29 Sep 2021 at 14:11:24 they had the lowest intake of energy (mean energy 6.5 MJ (1555 kcal)/d) and most nutrients, except for protein, so that 15% of energy was provided by protein. Fish, rice and a low-fat intake were other features of their diet. 3. From a nutritional standpoint, peoples coming from the Asian subcontinent should be divided into subethnic groups; the collective term ‘Asian’ is insufficient.
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Casein Proteins As a Vehicle to Deliver Vitamin D3
Casein Proteins as a Vehicle to Deliver Vitamin D3: Fortification of Dairy Products with vitamin D3 and Bioavailability of Vitamin D3 from Fortified Mozzarella Cheese Baked with Pizza by Banaz Al-khalidi A thesis submitted in conformity with the requirements for the degree of Master of Science Graduate Department of Nutritional Sciences University of Toronto © Copyright by Banaz Al-khalidi (2012) Casein proteins as a vehicle to deliver vitamin D3: Fortification of dairy products with vitamin D3 and Bioavailability of vitamin D3 from fortified Mozzarella cheese baked with pizza Banaz Al-khalidi Master of Science Department of Nutritional Sciences, Faculty of Medicine University of Toronto 2012 ABSTRACT Current vitamin D intakes in Canada are inadequate. The extension of vitamin D fortification to additional foods may be an effective and appropriate strategy for increasing vitamin D intakes in the general population. Cheese is potentially an ideal candidate for vitamin D fortification. We introduce the potential use of casein proteins as a vehicle for vitamin D3 fortification in industrially made cheeses where we found that over 90% of vitamin D3 added to milk was retained in both Cheddar and Mozzarella cheeses. Use of casein proteins for vitamin D3 fortification did not fully prevent vitamin D3 loss into whey. However the loss was minimized to approximately 8%. We then show that vitamin D3 is bioavailable from fortified Mozzarella cheese baked with pizza suggesting that the high temperature baking process does not significantly breakdown vitamin D3. Our findings could have important implications in increasing fortified food options for Canadians. ii TABLE OF CONTENTS ABSTRACT ..................................................................................................................................
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Plant-Based Milk Alternatives
Behind the hype: Plant-based milk alternatives Why is this an issue? Health concerns, sustainability and changing diets are some of the reasons people are choosing plant-based alternatives to cow’s milk. This rise in popularity has led to an increased range of milk alternatives becoming available. Generally, these alternatives contain less nutrients than cow’s milk. In particular, cow’s milk is an important source of calcium, which is essential for growth and development of strong bones and teeth. The nutritional content of plant-based milks is an important consideration when replacing cow’s milk in the diet, especially for young children under two-years-old, who have high nutrition needs. What are plant-based Table 1: Some Nutrients in milk alternatives? cow’s milk and plant-based Plant-based milk alternatives include legume milk alternatives (soy milk), nut (almond, cashew, coconut, macadamia) and cereal-based (rice, oat). Other ingredients can include vegetable oils, sugar, and thickening ingredients Milk type Energy Protein Calcium kJ/100ml g/100ml mg/100ml such as gums, emulsifiers and flavouring. Homogenised cow’s milk 263 3.3 120 How are plant-based milk Legume alternatives nutritionally Soy milk 235-270 3.0-3.5 120-160* different to cow’s milk? Nut Almond milk 65-160 0.4-0.7 75-120* Plant-based milk alternatives contain less protein and Cashew milk 70 0.4 120* energy. Unfortified versions also contain very little calcium, B vitamins (including B12) and vitamin D Coconut milk** 95-100 0.2 75-120* compared to cow’s milk.
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Upfield Plant-Based Spreads and Margarine Vs. Dairy Butter
Upfield plant-based spreads and margarine vs. dairy butter Life Cycle Assessment Technical Summary March 2020 Version 1 PLANT-BASED SPREADS AND MARGARINE VS. DAIRY BUTTER. LCA TECHNICAL SUMMARY 1 LIFE CYCLE ASSESMENT …….…….…….…….…….…….…….…….…….…….…….…….…….…….…….…….. 3 METHOD …….…….…….…….…….…….…….…….…….…….…….…….…….…….…….…….…….…….…….…... 3 CRITICAL REVIEW …….…….…….…….…….…….…….…….…….…….…….…….…….…….…….…….…….…….3 FUNCTIONAL UNIT ………….…….…….…….…….…….…….…….…….…….…….…….…….…….…….……….. 3 ENVIRONMENTAL IMPACT INDICATORS CONSIDERED ……….…….…….…….…….…….…….…..….. 3 FROM FARM-TO-PLATE ……..…….…….…….…….…….…….…….…….…….…….…….…….…….…….…….. 4 DATA COLLECTION AND MODELLING………….…….…….…….…….…….…….…….…….…….…….……... 4 RESULTS AND DISCUSSION …….…….…….…….…….…….…….…….…….…….…….…….…….…….……….. 5 CLIMATE CHANGE IMPACTS ………….…….…….…….…….…….…….…….…….…….…….…….…….……... 5 FRESHWATER CONSUMPTION ……….…….…….…….…….…….…….…….…….…….…….…….………..….. 6 LAND OCCUPATION ………….…….…….…….…….…….…….…….…….…….…….…….…….…….…….…….... 6 LCA CONCLUSIONS AND OUTLOOK ………….…….…….…….…….…….…….…….…….…….…….………... 7 CALCULATION OF EQUIVALENCIES ………….…….…….…….…….…….…….…….…….…….…….………... 8 ABOUT QUANTIS ………….…….…….…….…….…….…….…….…….…….…….…….…….…….…….…….…….. 9 REFERENCES ……….…….…….…….…….…….…….…….…….…….…….…….…….…….…….…….…….……….. 9 PLANT-BASED SPREADS AND MARGARINE VS. DAIRY BUTTER. LCA TECHNICAL SUMMARY 2 In 2018 Quantis conducted a Life Cycle Assessment (LCA) of Upfield’s plant-based spreads and margarines in 21 European and North American markets. These products were compared to dairy butter sold in the same
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Power Foods List
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Sauces Reconsidered
SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A.
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Simply Soy Bingo Kit
Lesson Plan Jayme Ericson, Dietetic Intern Julie Garden-Robinson, Ph.D., R.D., L.R.D., Food and Nutrition Specialist Target group All ages Time needed 30 to 50 minutes, depending on activities Objectives Slide 1 - • Participants will be able to identify food Introduction sources of soy. Introduce yourself and welcome participants. • Participants will know what counts as a Welcome to this informational session about soy and its serving of soy. uses in our food supply. • Participants will know MyPlate recommendations for soy. Soy is pivotal to our society and used for much more than just food in our world. • Participants will know how to prepare soy. Let’s consider a few facts to get us started: Preparation and Supplies • How many crayons can one acre of soybeans • Copies of handout: “Questions and produce? 82,000 crayons Answers About Soy Foods,” FN1786 • What percent of all daily newspapers in the U.S. are • Copies of recipes printed using soybean oil? 50 percent • Simply Soy Bingo Kit • Food packages with soy-containing ingredients • Taste testing: Prepare a recipe from this lesson for taste testing, soy nuts or soy products, such as edamame (optional). Slide 2 - Products from soy Question: Which of these products are made from soy? All of the products are made from soy. A more detailed list is provided on your handout, and we will discuss it later. North Dakota State University Optional activity: Distribute food packages and look for Fargo, North Dakota the health claim and allergen statement. January 2016 Slide 3 - What is soy? Soy is a plant native to Asia and has been a staple in the Asian diet for more than 5,000 years.
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Some of the Factors Influencing the Growth of Molds in Butter Harold Macy Iowa State College
Iowa State University Capstones, Theses and Retrospective Theses and Dissertations Dissertations 1929 Some of the factors influencing the growth of molds in butter Harold Macy Iowa State College Follow this and additional works at: https://lib.dr.iastate.edu/rtd Part of the Agriculture Commons, and the Food Science Commons Recommended Citation Macy, Harold, "Some of the factors influencing the growth of molds in butter " (1929). Retrospective Theses and Dissertations. 14244. https://lib.dr.iastate.edu/rtd/14244 This Dissertation is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Retrospective Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. INFORMATION TO USERS This manuscript has been reproduced from the miaofilm master. UMI films the text directly from the original or copy submitted. Thus, some thesis and dissertation copies are in typewriter face, while others may be from any type of computer printer. The quality of this reproduction is dependent upon the quality of the copy submitted. Broken or indistinct print, colored or poor quality illustrations and photographs, print bleedthrough, substandard margins, and improper alignment can adversely affect reproduction. in the unlikely event that the author did not send UMI a complete manuscript and there are missing pages, these will be noted. Al.so, if unauthorized copyright material had to be removed, a note will indicate the deletion. Oversize materials (e.g., maps, drawings, charts) are reproduced by sectioning the original, beginning at the upper left-hand comer and continuing from left to right in equal sections vwth small overiaps.
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