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CORN Allergies
Yoon Nofsinger, M.D. Tampa ENT Associates, 3450 E. Fletcher Ave, Tampa, FL 33613 Phone (813) 972-3353, Fax (813) 978 3667 CORN CORN Allergies The standard way of diagnosing food allergies is eliminating suspected foods from the diet for several weeks. If the symptoms ease, foods are reintroduced individually on a rotary diversified diet schedule. This process is very difficult, but the results are well worth it. In most cases, the allergic food may be reintroduced into the diet successfully using the rotary diversified diet. To begin your elimination diet, corn must be avoided in all forms. THREE FORMS OF CORN: 1. Fresh Corn – canned, frozen, roasting ear, fritters, succotash. 2. Dried Corn – corn flour, corn meal, cornstarch, grits hominy, parched corn, popcorn. 3. Refined Corn- corn flakes, corn oil, corn sugars, corn syrups, glucose, dextrose. MODES OF EXPOSURE Inhalant exposure: a. Fumes from cooking corn. b. Ironing starched clothes. c. Body powders and bath powders. Contact exposure: a. Starched clothing. b. Corn adhesives. Ingestant exposure: a. Corn products. b. Foods containing corn products. ALTERNATIVES TO CORN Corn-free cooking can be accomplished by using only fresh, non-packaged fruits, vegetables, meats or the use of home-canned foods where only beet or cane sugar have been used. Wesson Oil (soy), Kraft Cottonseed Oil, olive oil, pure safflower oil, butter, or pork lard may be used as cooking oils. Water packed foods may be used. Avoid powdered milk. Use bottled milk instead. Arrowroot may be substituted in equal parts in recipes calling for cornstarch. Yoon Nofsinger, M.D. Tampa ENT Associates, 3450 E. -
Columbia-County-Magazine Food
Food and Wine SOUTHERN FA VORITES WIT H A south Georgia TV chef,cookbook author and entrepreneur showcases Southern cuFisine by pulttinag newi twr ists on classic dishes By Sarah James | Recipes by Lara Lyn Carter | Photography by Todd Stone hether she is developing a new Recipes With a Twist recipe or embarking on a new culinary venture, Lara Lyn has been creating recipes since age WSouthern TV chef and entertaining expert Lara 16 when she tried to replicate a chicken crepe Lyn Carter always has something on the front dish at a former restaurant in her hometown of burner. Albany, Georgia. And she made sure that she had “Georgia She will be a guest chef at Whiskey, Wine & the tools to do it. After all, she had saved her Wildlife, a food and spirits festival on Jekyll Island, babysitting money to buy an electric crepe pan has a lot to April 22-24. In February she was a guest chef at from a local store that carried specialty cookware. offer,and I the Food Network and Cooking Channel South “My friends were saving their money to buy was proud to Beach Wine and Food Festival in Miami. At the earrings,” says Lara Lyn, who still lives in Albany represent event, one of the largest food festivals in the with her husband, Chris, and their three sons. “I our state.” United States, Lara Lyn served Whiskey Bites, a was saving up to buy a crepe maker.” whiskey and espresso-infused brownie, and She had started cooking years earlier, how - Georgia Shrimp and Grits (which needs no ever, under the tutelage of her mother and explanation to any self-respecting Southerner). -
Races of Maize in Brazil and Other Eastern South American Countries
RACES OF MAIZE IN BRAZIL AND OTHER EASTERN SOUTH AMERICAN COUNTRIES F. G Brieger J. T. A. Gurgel E. Paterniani A. Blumenschein M. R. Alleoni NATIONAL ACADEMY OF SCIENCES- NATIONAL RESEARCH COUNCIL Publication 593 Funds were provided for this publication by a contract between the National Academy of Sciences -National Research Council and The Institute of Inter-American Affairs of the International Cooperation Administration. The grant was made for the work of the Committee on Preservation of Indigenous Strains of Maize, under the Agricultural Board, a part of the Division of Biology and Agriculture of the National Academy of Sciences - National Research Council. RACES OF MAIZE IN BRAZIL AND OTHER EASTERN SOUTH AMERICAN COUNTRIES F. G. Brieger, J. T. A. Gurgel, E. Paterniani, A. Blumenschein, and M. R. Alleoni Publication 593 NATIONAL ACADEMY OF SCIENCES- NATIONAL RESEARCH COUNCIL Washington, D. C. 1958 COMMITTEE ON PRESERVATION OF INDIGENOUS STRAINS OF MAIZE OF THE AGRICULTURAL BOARD DIVISIONOF BIOLOGYAND AGRICULTURE NATIONALACADEMY OF SCIENCES- NATIONALRESEARCH COUNCIL Ralph E. Cleland, Chairman J. Allen Clark, Executive Secretary Edgar Anderson Claud L. Horn Paul C. Mangelsdorf William L. Brown Merle T. Jenkins G. H. Stringfield C. O. Erlanson George F. Sprague Other publications in this series: RACES OF MAIZE IN CUBA William H. Hatheway NAS - NRC Publication 4.53 I957 Price $1.50 RACES OF MAIZE IN COLOMBIA L. M. Roberts, U. J. Grant, Ricardo Ramirez E., W. H. Hatheway, and D. L. Smith in collaboration with Paul C. Mangelsdorf NAS-NRC Publication 510 1957 Price $1.50 RACES OF MAIZE IN CENTRAL AMERICA E. J. Wellhausen, Alejandro Fuedes O., and Antonio Hernandez Corzo in collaboration with Paul C. -
Different Types of Corn There a Various Types of Corn and They All Have Different Purposes and Distinguished Traits
Different Types of Corn There a various types of corn and they all have different purposes and distinguished traits. Read about the 5 different types of corn and write a 5 paragraph essay on what type of corn you would want to grow. Make sure you do your research! Dent Corn: This type of corn is often used for livestock feeds, industrial products, and as well as used to make processed foods. Another name for dent corn is “Field Corn”. This type of corn is mostly grown in the United States. This corn is a mix of hard and soft starches that become indented when the corn dries out. Flint Corn: Also known as “Indian Corn” is very similar to Dent Corn. They have primarily the same purpose as dent corn, but in the United States its main purpose is decoration. Flint Corn is primarily grown in Central and South America. It has a hard outer shell and the kernels are a variety of colors from red to white. Popcorn: Popcorn is a type of Flint Corn, although it has it has different size, shape, starch level, and moisture content. It has a soft starchy center surrounded by a very hard exterior shell. When popcorn is heated, the natural moisture inside the shell turns into steam and builds up enough pressure until it explodes. Sweet Corn: Also known as “corn on the cob”. This type of corn you will find at your summer BBQ’s and you love to enjoy it with a burger on a hot summer day. This type of corn can be canned or frozen for future consumption. -
Stone-Boiling Maize with Limestone: Experimental Results and Implications for Nutrition Among SE Utah Preceramic Groups Emily C
Agronomy Publications Agronomy 1-2013 Stone-boiling maize with limestone: experimental results and implications for nutrition among SE Utah preceramic groups Emily C. Ellwood Archaeological Investigations Northwest, Inc. M. Paul Scott United States Department of Agriculture, [email protected] William D. Lipe Washington State University R. G. Matson University of British Columbia John G. Jones WFoasllohinwgt thion Sst atnde U naiddveritsitiony al works at: http://lib.dr.iastate.edu/agron_pubs Part of the Agricultural Science Commons, Agronomy and Crop Sciences Commons, Food Science Commons, and the Indigenous Studies Commons The ompc lete bibliographic information for this item can be found at http://lib.dr.iastate.edu/ agron_pubs/172. For information on how to cite this item, please visit http://lib.dr.iastate.edu/ howtocite.html. This Article is brought to you for free and open access by the Agronomy at Iowa State University Digital Repository. It has been accepted for inclusion in Agronomy Publications by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Journal of Archaeological Science 40 (2013) 35e44 Contents lists available at SciVerse ScienceDirect Journal of Archaeological Science journal homepage: http://www.elsevier.com/locate/jas Stone-boiling maize with limestone: experimental results and implications for nutrition among SE Utah preceramic groups Emily C. Ellwood a, M. Paul Scott b, William D. Lipe c,*, R.G. Matson d, John G. Jones c a Archaeological -
Hummus Perfected Warm.Whipped
H E R O P K T I M S B I A R | L Jerk-Rubbed Traybake Chicken Rich & Simple French Apple Cake H L C ✩ ✩ C K H O A Amatriciana | Caramel-Braised Chicken O Rome’s Robust Vietnam’s N C G E U O T H Y E W A Y CHANGE THE WAY YOU COOK ◆ THE NEW HOME COOKING SPECIAL ISSUE ◆ Hummus Perfected Warm.Whipped. Drizzled. Kitchen Guide: Sweeteners, measured up … Weeknight Easy Thai Fried Rice 19_MSM_Sample_FrontCover_CTWYC.indd 1 3/18/20 3:28 PM ◆ Special Issue Christopher Kimball’s MILK STREET Magazine The New Home Cooking ◆ RECIPE INDEX Rigatoni with Roman Broccoli Sauce In which broccoli becomes a light and silky pasta sauce ����������������������������������������������6 Whole-Roasted Cauliflower Simply seasoned, tender and lightly charred: Cauliflower perfected ����������������������������� 7 Salt-Crusted Potatoes (Papas Arrugadas) Wrinkled and salty outside, tender and creamy inside: Tenerife’s potatoes ������������������� 8 Salt-Crusted Potatoes ......................Page 8 French Apple Cake ..........................Page 29 Pasta all’Amatriciana In Rome, red sauce is rich, robust and ��� barely there? ��������������������������������������������� 10 Chickpea and Harissa Soup (Lablabi) In Tunisia, soup is rich, bright, loaded with chickpeas and assembled in the bowl ���������11 Charred Brussels Sprouts with Garlic Chips Crunchy slivers of garlic punch up the flavor—and texture—of sprouts ���������������������� 13 Thai Fried Rice Andy Ricker makes the case for fried rice as a weeknight staple ���������������������������������14 Sichuan Chicken Salad -
Greens, Beans & Groundnuts African American Foodways
Greens, Beans & Groundnuts African American Foodways City of Bowie Museums Belair Mansion 12207 Tulip Grove Drive Bowie MD 20715 301-809-3089Email: [email protected]/museum Greens, Beans & Groundnuts -African American Foodways Belair Mansion City of Bowie Museums Background: From 1619 until 1807 (when the U.S. Constitution banned the further IMPORTATION of slaves), many Africans arrived on the shores of a new and strange country – the American colonies. They did not come to the colonies by their own choice. They were slaves, captured in their native land (Africa) and brought across the ocean to a very different place than what they knew at home. Often, slaves worked as cooks in the homes of their owners. The food they had prepared and eaten in Africa was different from food eaten by most colonists. But, many of the things that Africans were used to eating at home quickly became a part of what American colonists ate in their homes. Many of those foods are what we call “soul food,” and foods are still part of our diverse American culture today. Food From Africa: Most of the slaves who came to Maryland and Virginia came from the West Coast of Africa. Ghana, Gambia, Nigeria, Togo, Mali, Sierra Leone, Benin, Senegal, Guinea, the Ivory Coast are the countries of West Africa. Foods consumed in the Western part of Africa were (and still are) very starchy, like rice and yams. Rice grew well on the western coast of Africa because of frequent rain. Rice actually grows in water. Other important foods were cassava (a root vegetable similar to a potato), plantains (which look like bananas but are not as sweet) and a wide assortment of beans. -
Dietary Guidelines for Caribbean with Kidney Disease
Dietary guidelines for Caribbean people with kidney disease This is a guide on how you can continue enjoying traditional foods, whilst following the dietary advice already received for your kidney disease. In general Vegetables • Two portions (1 portion = 2 tablespoons) a day. • All vegetables need to be pre-boiled in water and the water discarded before adding the vegetables to one-pot meals, stews and soup. • Cassava, yam, sweet potato, dasheen, breadfruit, plantain, green banana and coco yam (provisions) should also be boiled before used in dishes or fried. Limit the intake of these vegetables to one average portion, 6 oz (180g) per day. When having it fried, limit to 2 – 3 oz (60 – 90g) for example 4 slices as a side portion with a rice dish. Plantain and green banana are particularly high in potassium: 6 oz (180g) boiled = 17 – 18 mmol potassium. Sweet potato or yam: 6 oz (180g) boiled = 13 mmol potassium. • Tinned beans and vegetables are high in salt and should be drained, rinsed and then have freshwater added before cooking. • Try and halve the amount of tomatoes used to make one-pot meals, stews and soup. As a guide: if cooking with tinned tomatoes drain the juice and use only 200g tomatoes. • Avoid the use of vegetable juice, such as carrot juice. Produced by the Renal Dietitians, Nutrition and Dietetic Department, 1 Barts Health NHS Trust, Telephone number 0203 594 1101 Fruit • Two portions, for example 1 medium sized apple or pear or 1 slice pineapple or 8 strawberries or 2 satsuma’s, per day. -
The Utilization of Dextrose in the Manufacture of Fruit Sauces and Syrups Kenneth Raycraft Ewn Man University of Massachusetts Amherst
University of Massachusetts Amherst ScholarWorks@UMass Amherst Masters Theses 1911 - February 2014 1937 The utilization of dextrose in the manufacture of fruit sauces and syrups Kenneth Raycraft ewN man University of Massachusetts Amherst Follow this and additional works at: https://scholarworks.umass.edu/theses Newman, Kenneth Raycraft, "The utilization of dextrose in the manufacture of fruit sauces and syrups" (1937). Masters Theses 1911 - February 2014. 1833. Retrieved from https://scholarworks.umass.edu/theses/1833 This thesis is brought to you for free and open access by ScholarWorks@UMass Amherst. It has been accepted for inclusion in Masters Theses 1911 - February 2014 by an authorized administrator of ScholarWorks@UMass Amherst. For more information, please contact [email protected]. MASSACHUSETTS STATE COLLEGE DATE DUE UNIVERSITY OF MASSACHUSETTS LIBRARY PIIYS SCI LD 3234 M2 68 1937 N55 3 THE UIILLSAilOtf OP DEXTROSE IK TEE MANUFACTURE OF FRUIT SAUCES AND SYRUPS Kenneth R« Thesis submitted for the degree of faster of Solenee MASSACHUSETTS STATE COLLEGE i&y 25, 1937 Table of Contents Page Introduction and Purpose 1 Review of Literature 3 History of Corn Sugar 3 Method of Manufacture 4 The Present Status of Dextrose 5 Coffimerclal Trades of Corn Sucar 6 Chemical and Physical Properties of Corn Sugar 7 Nutritional Values of Dextrose 16 Review of Previous Work 16 Experimental Procedure 19 Introduction to the Problem 19 Sodium Benssoate as a Preservative 20 Solubility of Dextrose in the Presence of Invert i-ugar 21 Experimental -
United States Patent (19) 11 Patent Number: 5,340,598 Hay, Jr
USOO5340598A United States Patent (19) 11 Patent Number: 5,340,598 Hay, Jr. et al. 45) Date of Patent: Aug. 23, 1994 54) METHOD FOR PRODUCING SPHERICAL 5,246,721 9/1993 Kerkonian ........................... 426/279 SHAPED BAKED GOODS FOREIGN PATENT DOCUMENTS (75) Inventors: Richard C. Hay, Jr., Kinnelon; Chris 2446581 4/1976 Fed. Rep. of Germany . Pappas, Ridgewood; Harry J. 2409006 6/1979 France . Bergstrom, Mendham; Richard D. 462897 3/1937 United Kingdom . Fazzolare, Randolph, all of N.J. OTHER PUBLICATIONS (73) Assignee: Nabisco, Inc., Parsippany, N.J. Cereal Technology, Samuel A. Matz, Ph.D., AVI Pub (21) Appl. No.: 137,528 lishing Company, Inc. 1970, pp. 56-59, 243 and 245. Cookie and Cracker Technology, Samuel A. Matz, 22 Filed: Oct. 15, 1993 Ph.D., AVI Publishing Company, Inc. 1968, pp. (51) Int. Cl. ............................................... A2D 8/OO 155-157, 163-164, 174-178. 52 U.S. C. .................................... 426/496; 426/467; 426/503; 426/523 Primary Examiner-George Yeung 58 Field of Search ............... 426/496, 503, 518, 523, 57 ABSTRACT 426/467,306;99/474, 477; 126/21 A Spherical baked goods, such as, cookies, crackers and 56) References Cited snacks, are produced on a mass production basis by feeding a farinaceous dough or other food composition U.S. PATENT DOCUMENTS to one or a plurality of dies which shape it into ropes. 2,219,329 10/1940 Engels ................................. 426/467 The shaped extrudate ropes obtained from each die are 3,149,976 9/1964 Smith, Jr. ............................ 426/467 cut by a cutting means, such as, a reciprocating cutter, 3,984,578 10/1976 Rohr et al. -
Appetizing Traditions of Arkansas
Pokeweed (Phytolacca americana L.) by M. }. Harvey, illustrator. APPETIZING TRADITIONS OF ARKANSAS Pioneer Arkansas Wedding Stack Cake by Ruth Moore Malone, Editor: A favorite wedding cake in early days when sugar was not plentiful was the stack cake. Folks going to a wedding Holiday Inn International Cook and Travel Book each took along a thin layer of sorghum cake to add to (sixth edition) the stack making the bride's cake. A bride took great Where to Eat in the Ozarks-How it's Cooked pride in the height of her cake for it meant she had many Swiss Holiday Recipes (Ozark Wine Recipes) friends if her wedding cake was high. Some say the footed cake stand became popular because it would make Dogpatch Cook Book (Dogpatch USA) a bride's cake appear to be tall even if she did not have enough friends to bring stack layers for a high cake. The bride's mother furnished applesauce to go between each layer. Sometimes frosting was used to cover the top. Stack Cake This recipe for stack cake layers is similar to a rich cookie dough 11/2 cups sifted flour 1h teaspoon salt A mess of "salit," dipper gourd hoecake, ham 3/4 cup sugar (1/2 sorghum, 1/2 sugar) 112 cup shortening and sweet 'taters, catfish and hushpuppies, wild 2 heaping teaspoons milk duck with rice dressing, chicken and dumplings, 1/2 teaspoon baking powder buttermilk biscuits, sorghum gingerbread, hill coun 1h teaspoon soda try wedding cake and dozens of other recipes reflect 1 egg the heritage of Arkansas. -
Crediting Coconut, Hominy, Corn Masa, and Masa Harina in the Cnps
2 Martin Luther King Jr. Drive, SE, Suite 754, East Tower, Atlanta, GA 30334 (404) 656-5957 Brian P. Kemp Amy M. Jacobs Governor Commissioner MEMORANDUM To: Institutions and Sponsors Participating in the Child and Adult Care Food Program (CACFP) and the Summer Food Service Program (SFSP) From: Sonja R. Adams, Director of Provider Services – Nutrition (Original Signed) Date: September 13, 2019 (v.2) Subject: Crediting Coconut, Hominy, Corn Masa, and Masa Harina in the CNPs Legal Authority: USDA Policy Memorandum SP-34-2019, CACFP 15-2019, SFSP 15-2019, August 22, 2019 (rescinding SP 22-2019, CACFP 09-2019, SFSP 08-2019, Crediting Coconut, Hominy, Corn Masa, and Corn Flour in the CNPs, April 17, 2019; SP 02-2013, Corn Masa (Dough) for Use in Tortilla Chips, Taco Shells, and Tamales, October 3, 2012; and TA 01-2008, Crediting of Corn Meal (Cornmeal) and Corn Flour for Grains/Breads Component, December 11, 2007). Cross Reference/ See also: DECAL Policy Memorandum, Update of Food Crediting System to Include Various Food Items Which Were Previously Uncreditable, December 28, 2018. This policy memorandum rescinds and replaces DECAL Policy Memorandum, Crediting Coconut, Hominy, Corn Masa, and Corn Flour in the CNPs, May 17, 2019. As stated above, this memorandum rescinds and replaces DECAL Policy Memorandum, Crediting Coconut, Hominy, Corn Masa, and Corn Flour in the CNPs, May 17, 2019 which was based on expanded Food and Nutrition Service (FNS) policy guidance originally released on December 4, 2018. 1 Such guidance sought to inform participating institutions and sponsors of the credibility of various food items which were previously uncreditable.