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Poultry meat allergy is a rare food allergy in humans caused by consumption of poultry meat (commonly chicken and turkey) whereby the body triggers an immune reaction and becomes overloaded with immunoglobulin E (IgE) antibodies. [1] [2] It can co-occur with egg allergy but more often occurs without allergy to poultry eggs.
Food intolerance reactions can include pharmacologic, metabolic, and gastro-intestinal responses to foods or food compounds. Food intolerance does not include either psychological responses [3] or foodborne illness. A non-allergic food hypersensitivity is an abnormal physiological response.
Hypersensitivity (also called hypersensitivity reaction or intolerance) is an abnormal physiological condition in which there is an undesirable and adverse immune response to an antigen. [ 1 ] [ 2 ] It is an abnormality in the immune system that causes immune diseases including allergies and autoimmunity .
The two organs most commonly affected are the liver and the skeletal muscle. Glycogen storage diseases that affect the liver typically cause hepatomegaly and hypoglycemia; those that affect skeletal muscle cause exercise intolerance, progressive weakness and cramping. [1] Glucose-6-phosphate isomerase deficiency affects step 2 of glycolysis.
In countries in North America and western Europe, where use of cow's milk based infant formula is common, chicken egg allergy is the second most common food allergy in infants and young children after cow's milk. [9] [8] [54] However, in Japan, egg allergy is first and cow's milk second, followed by wheat and then the other common allergenic ...
6 medium bone-in, skin-on chicken thighs (about 1 1/2 pounds) 1 1/2 teaspoons kosher salt. 1 large lemon, thinly sliced (around 1/8 inch) and deseeded. 4 cloves garlic, peeled and crushed.
Life was much easier then." The book examines the chicken industry of the United States. The book is divided into two parts. The first part talks about the production and consumption of chicken. The second part talks about the workers participation in the production. The chicken industry has grown since World War II.
Chicken can be prepared in a vast range of ways, including baking, grilling, barbecuing, frying, boiling, and roasting. Since the latter half of the 20th century, prepared chicken has become a staple of fast food. Chicken is sometimes cited as being more healthy than red meat, with lower concentrations of cholesterol and saturated fat. [4]