No one is allergic upon first exposure prolonged

No one is allergic upon first exposure, prolonged exposure necessary for
immune system to produce antibodies which then can manifest as
allergy symptoms
Allergic reaction incident with man eating canape (fish)
Papain (meat tenderizer) can cause allergic reactions
Peanut allergies can be severe

Boy in MTL summer camp died because knife that was use don
peanut butter was used to cut cheese, which he ate & did not
have his EpiPen with him
EpiPens need to be in immediate reach
Reactions can be triggered by trace amounts
Nocebo effects are very rare, but can also be possible
Fear of food causes physical reaction to it
Hypoglycemia
Symptoms: sweating, shaking, palpitations, confusion, lightheadedness
Diagnosed by drinking sugar solution & having blood sugar levels
monitored. A sudden drop in blood sugar after ½ - 2 hours is indicative
of hypoglycemia
Controlled by diet
Hyperactivity due to sugar consumption is not true (actually does the
opposite, calming effect)
Sugar ingestion causes insulin release, which enhances the
absorption of competing amino acids into the muscle tissue,
which leaves more tryptophan (precursor to serotonin) to be
absorbed by the brain (tryptophan is not particularly well
absorbed into the brain)
Protein on the other hand, will make you more alert
Tyrosine (an amino acid) goes through dopamine
norepinephrine to produce epinephrine
AKA adrenaline
Idiosyncratic reactions
Rare reactions that affect peple
Biochemical mechanism not known properly
Tartrazine
Dye used in some beverages & some foods
Some people will react with rashes & headaches
No allergy test will pick it up

Sodium metabisulphite
Preservative used in some juices & white wines
Monosodium glutamate (MSG)
Chinese restaurant syndrome
Symptoms of sweating, headaches & chest pain
Generally passes in about ½ hour without a problem
Rarely fatal, but sometimes can even cause asthma
Salsa sniffles
Some people get teary eyes & a runny nose when they eat hot peppers
Microbe contamination
According to the USA Centers for Disease Control, there are ~50 mill. food-
related illnesses, 130,000 hospitalizations & ~3000 deaths in the US
Microbes refer to bacteria:
Many are good/harmless (we’re always surrounded by them)
Some are toxic: salmonella, staphylococcus, campylobacter, perfringens,
shigella, listeria, clostridium botulinum & E. coli 0157
Microbes refer to viruses:
Hepatitis
Microbes refer to worms:
Trichinella
2 ways bacteria can cause problems
Bacterial infection

Bacterium multiplies & body becomes overrun by the bacteria
Bacterial intoxication
Reaction to poisons produced by bacteria
Salmonella
Causes nausea & vomiting, abdominal cramps, diarrhea, fever & headache
(symptoms of gastroenteritis: inflammation of stomach & intestine)
Starts ~ 6 hours – 2 days after consumption of contaminated food
& lasts 1-2 days
Named after veterinarian Daniel Salmon who first decribed this bacteria
CAN leave an individual with reactive arthritis & lead to heart problems,
lactose intolerance, chronic diarrhea, & trigger food allergies
Chicken most common source