No one is allergic upon first exposure prolonged exposure necessary for immune

No one is allergic upon first exposure prolonged

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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
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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
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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
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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
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