Natural Toxins in Food Can be a Health Hazard, Warns German Federal Institute for Risk Assessment

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Milana Nikolova wrote . . . . . . . . .

The majority of Germans (53%) are not aware of the existence of natural plant toxic substances, finds a new survey by the German Federal Institute for Risk Assessment (BfR). These are largely chemical compounds that plants use as protection from predators, including insects or microorganisms and found in common foods such as beans and potatoes.

“The survey results make it clear that risks of natural origin tend to be underestimated, while risks of synthetic origin tend to be overestimated,” says BfR president, professor Andreas Hensel. “The presence of these natural toxins in everyday foods leads to a fascinating dynamic in our risk perception toward chemicals.”

“While we often accept natural toxins in food without question, we usually have a higher perception of risk when it comes to synthetic chemicals, even if these are considered harmless in the quantities present. This discrepancy reflects how strongly our perception is influenced by familiarity and the type of risk source.”

Hensel explains that the BfR conducted this survey of the represented population in order to better understand how individual natural, plant-based toxins are perceived and what role the related topic of mold infestation plays in this.

The BfR Consumer Monitor Special involving 1,012 German-speaking residents aged 16 and over in private households in Germany finds a significantly more persistent fear of residues and contaminants found in foods than of natural toxins.

The data show that the perceived risks of residues in food (such as from plant protection products) and contaminants, substances that are not intentionally added to food (such as heavy metals), concern 63% and 62% of respondents, respectively.

In this context, residues refer to residual amounts of substances that are used in the production of food. Residues can remain in fruits, vegetables or cereals despite the correct usage of plant protection products.

Contaminants are undesirable substances that end up in food unintentionally, whether naturally in the environment, during the processing of raw materials into food, or that end up being released into the environment because of human activities.

Both residues and contaminants can be harmful to health under certain circumstances, but this also applies to natural plant toxins. Yet, fears regarding the accidental consumption of such substances are significantly more than the 27% worried about naturally-occurring toxins.

“Plants produce a wide range of chemicals as protective mechanisms against predators and diseases, some of which can be toxic to humans. A well known example is solanine in potatoes — green or sprouting parts contain increased concentrations of this toxin,” Hensel points out.

The survey also strives to shed light on the topic of “moldy food,” where the authors also see “a clear need for education.”Even small amounts of mold toxins can harm the health and well-being of humans and animals.

The authority asserts that moldy jam, for example, should always be disposed of completely. Even in the case of moldy fruits such as berries, all affected and surrounding fruit should not be consumed.

Despite such warnings, 60% adhere to this rule, while 25% of respondents in the latest survey stated that they would only remove the moldy part and consume the rest of the product.

Source: Nutrition Insight

 

 

 

 

In Pictures: Food of Steak House Hama in Roppongi, Japan

The Restaurant

 

 

 

 

Your Allergy Meds Come With Hazards: Be Aware

Dennis Thompson wrote . . . . . . . . .

People with seasonal allergies often turn to over-the-counter and prescription medicines to relieve symptoms like coughing, sneezing, runny nose, congestion and itchy eyes, nose or throat.

But they often aren’t aware that these meds — including antihistamines — have as much risk for potential side effects, drug interactions and overdose as other drugs.

“All medicines have side effects associated with them even when they are taken appropriately and according to dosing directions on the label,” said Diane Calello, executive and medical director of the New Jersey Poison Control Center at Rutgers New Jersey Medical School.

“We want consumers to be aware of the potential side effects of over-the-counter and prescription allergy medicine, which can range from agitation to drowsiness to upset stomach or liver damage,” Calello added in a Rutgers news release.

To manage these risks, experts offer the following safety tips:

• Lock up medicine. Children and pets are curious, and so have an increased risk of accidentally ingesting meds. This could lead to poisoning
• Pick medicines for your specific symptoms. Use a decongestant if you’re congested. But only use a decongestant containing cough suppressant if you also have a cough. More meds included in a pill or potion increases the risk of drug interactions
• Be aware of alcohol. Many ingredients in cold and allergy remedies can interact dangerously with alcohol, causing side effects like nausea, vomiting, drowsiness, fainting and loss of coordination. These interactions can occur even if the meds and alcohol aren’t ingested at the same time
• Check the active ingredients. Many meds have the same active ingredients, even if they have different names or are intended to treat different conditions. Taking these together can result in an overdose
• More isn’t better. Don’t take meds longer or in higher doses than the label recommends. Always measure the amount of liquid medicine taken using a syringe, dosing spoon or cup, rather than swigging from the bottle. Don’t use a kitchen spoon because sizes can vary
• Don’t get behind the wheel. Many meds make driving or operating heavy machinery unsafe. They can cause sleepiness, fatigue, loss of attention, blurred vision and decreased coordination. “Drugged driving” can get you in the same kind of trouble as driving drunk
• Children’s dosage recommendations are serious business. Infants and kids should only be given medicines formulated specifically for them. Meds should be measured to the child’s weight, rather than their age
• Know your interactions. Ask a pharmacist or health care provider about the potential drug-drug interactions of the medicines you are taking. They can help you choose meds that will not dangerously interact with one another

Source: HealthDay

 

 

 

 

Beef Braised in Wine

Ingredients

1 rump roast (2 lb)
4 oz salt pork
1/4 cup butter
1 slice onion
flour
salt

Marinade

1 pint Barolo or other Burgundy-type wine
1 stalk celery
1 medium sized onion and 1 carrot, both sliced
1 clove of garlic, peeled and crushed
rosemary
1 bay leaf
3 peppercorns
tiny whole potatoes, boiled and parsley to garnish

Method

1. Lard the beef with half the salt pork, tie it with string, pour the prepared marinade over and leave overnight.
2. Chop the remaining salt pork, brown it in butter together with the onion. Drain the meat (reserving the marinade), dry it, roll in flour, add to the pan and brown on all sides over high heat.
3. Add the reserved marinade, salt, cover, lower the heat and cook very slowly for about 3 hours.
4. When cooked, remove the meat from the pan and let stand.
5. Strain the sauce, boiling to reduce if too thin.
6. Slice the meat and arrange on a warm serving platter with some of the sauce poured over. Serve the remaining sauce separately, and garnish the platter with tiny whole potatoes, tossed in butter and sprinkled with parsley.

Makes 4 servings.

Source: The Cook’s Book

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