Search results
Results from the WOW.Com Content Network
Canned soy milk. Soy allergy is a type of food allergy. [1] It is a hypersensitivity to ingesting compounds in soy (Glycine max), causing an overreaction of the immune system, typically with physical symptoms, such as gastrointestinal discomfort, respiratory distress, or a skin reaction.
Some types of food allergies among children resolve with age, including those to milk, eggs, and soy; while others such as to nuts and shellfish typically do not. [2] In the developed world, about 4% to 8% of people have at least one food allergy. [1] [2] They are more common in children than adults and appear to be increasing in frequency. [2]
Initially, the recalls were associated with the consumption of mostly wet pet foods made with wheat gluten from a single Chinese company. After more than three weeks of complaints from consumers, the recall began voluntarily with the Canadian company Menu Foods on 16 March 2007, when a company test showed sickness and death in some of the test ...
A video about the top 10 most common toxic substances in Chinese food and snacks looked into the use of the carcinogen, sodium formaldehyde sulfoxylate (CH 3 NaO 3 S), to bleach food. According to the video, this practice has been widely adopted by the largely unregulated Chinese food industry.
Salmonellosis is a symptomatic infection caused by bacteria of the Salmonella type. [1] It is the most common disease to be known as food poisoning (though the name refers to food-borne illness in general), these are defined as diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food.
[3] [4] Those who support meat consumption typically argue that making a meat-free diet mandatory would be wrong because it fails to consider the individual nutritional needs of humans at various stages of life, fails to account for biological differences between the sexes, ignores the reality of human evolution, ignores various cultural ...
The word “onigiri” became part of the Oxford English Dictionary this year, proof that the humble sticky-rice ball and mainstay of Japanese food has entered the global lexicon. The rice balls ...
The soybean, soy bean, or soya bean (Glycine max) [3] is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.. Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made.