HES 2823 1st Edition Lecture 27 Outline of Last Lecture I. HerbsA. Food and Drug Administration1. Kessler2. NaderB. Seven Efficient and Safe HerbsOutline of Current Lecture I. Herbs (continued)A. Unsafe SubstancesII. Food SafetyA. Food PoisoningB. Food AdditivesC. AlcoholD. HypertensionCurrent LectureI. Herbs (continued)A. Unsafe substances1. Ma Huanga. Active ingredient: ephedra, or ephedrine if created in a labb. Stimulantc. Most commonly used for weight loss as an appetite suppressantd. Combined with St. John’s Wort to form herbal fen-phene. Can cause death so it was banned, then lifted, then banned repeatedlyi. Herbal industry sued the government over the ban and won on the grounds that those who died had other complications that contributed to heart failureII. Food SafetyA. Food Poisoning1. Micro-organism contamination2. Widespread infection now possible through nationalized corporations andmore prevalent dining out compared to home preparation3. Types of contaminationa. Salmonellosis bacteriaThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.i. Consumed live, grows in gut, produces toxinsii. Causes diarrhea and vomiting but rarely fataliii. Poultry commonly contaminatediv. Eggs also contaminated, particularly common along US coastlinesb. E. coli bacteria intoxicationi. Some strains are deadly because of particular toxin production which attacks organsii. Lives in the gut of cattle, so it is associated with ground beefiii. It involves a surface contamination, so steaks are not affected internally but the process of making ground beef heightens risk of contraction throughout the meatc. Botulism anaerobic bacteria, which does not require airi. Grows in canned goods and raw honeyii. Produces a deadly toxin but uncommon contraction- Botox is botulinium toxin used in cosmetic treatmentsd. Trichinosis parasitei. Spore eggs live in dirt eaten by pigs, within which the spores hatch and enter muscle of pigs, producing more spores ii. People consume the spores when they eat pig meat4. Controlling contaminationa. Double bag meats at the grocery store and keep separated from other foods during purchasing and preparationb. Freezing does not kill bacteriac. Hot soapy water does not kill bacteria but it does effectively loosen bacteria from surfaces and clean items that have contactedraw meatsd. Chlorine kills bacteria, explaining the three compartment sinke. Cook meat fully because heat kills bacteria alsoB. Food Additives1. Organic foods cannot use pesticides, insecticides, etc, but they can add manurea. Organic foods are usually locally grown, providing freshness and no GMOs2. GRAS (Generally Recognized as Safe) List allows certain substances to bypass regulation testing3. Delaney Clause: all carcinogens banned in regards to food additives but somewhat lifted4. Nitrites/Nitrates: carcinogenic additives still alloweda. Added to processed meats, like deli meats, to prevent botulismb. Can be converted into nitrosamines, which can cause stomach cancer, but this can be prevented by consuming vitamin C, an antioxidantC. Alcohol1. Recommendationsa. 1 oz. per day equivalent to 1 beer, wine, or cocktailb. Binging is not recommended2. Leading cause of mental disability is Fetal Alcohol Syndrome, in which alcohol enters the fetal bloods from mother’s consumption and interfereswith developmenta. During pregnancy, no alcohol recommended3. To manage hangovers, consume alcohol and water equivalentlyD. Hypertension (high blood pressure)1. Risk factor for heart disease2. Increase atherosclerosis3. Recommend limiting sodium intake4. DASH (Dietary Approaches to Stop Hypertension) dieta. Fruits, vegetables, whole grains, low fat dairyb. Benefits exceed beyond controlling hypertension alone, addressing heart disease, cancer, and diabetes prevention as well as weight