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Food Allergies

Susan L. Hefle

Susan L. Hefle
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The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Adverse Food Reactions and Allergies An adverse food reaction is defined as any untoward reaction following...

Food-Borne Infection

Sujatha Panikker

Sujatha Panikker
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The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Numerous infectious diseases are acquired by the ingestion of contaminated food, milk, or water. Such illnesses have a worldwide distribution, although, predictably, the incidence is greatest in those countries where deficiencies exist...

Introduction

Proteins, Pathologies and Politics : Dietary Innovation and Disease from the Nineteenth Century

Bloomsbury Academic, 2019

Book chapter

...If the 1980s may have been the high point of food additives – with Coca-Cola able to double the sales of ‘Tab’ in test markets by fortifying the fizzy diet drink with calcium...

Food Sensitivities: Allergies and Intolerances

Judy Perkin

Judy Perkin
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The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Foods and beverages contain nutrients that are essential to human life, but they also contain elements that, for some individuals, may be harmful to health or even life-threatening. Foods and beverages may cause adverse reactions when...

Lactose Intolerance

K. David Patterson

K. David Patterson
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The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Lactose is a disaccharide composed of linked molecules of the simple sugars glucose and galactose. Dietary lactose is obtained almost exclusively from milk. Infants and young children digest lactose with an enzyme,lactase, which splits...

Potassium

David S. Newman

David S. Newman
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The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Potassium (K) is found in virtually all aerobic cells and is essential to life. It is the third most abundant element in the human body (after calcium and phosphorus) and the eighth most abundant element in the earth’s crust, with a mass...

The argument from rights

Kerry Walters

Kerry Walters is William Bittinger Professor of Philosophy at Gettysburg College, PA, USA, where he also co-founded the Peace and Justice Studies program. Author affiliation details are correct at time of print publication.
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Vegetarianism: A Guide for the Perplexed

Continuum, 2012

Book chapter

...What sort of dinner is not costly for which a living creature loses its life? Do we hold a life cheap? It is not an act of kindness to treat animals respectfully. It is an act of justice. In his book Dominion: The Power...

Vitamin K and Vitamin K–Dependent Proteins

Myrtle Thierry-Palmer

Myrtle Thierry-Palmer
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The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...The term “vitamin K” was first introduced by Henrik Dam in 1935, following discovery of a fat-soluble substance that could prevent bleeding (Dam 1935, 1964). During the years 1928 to 1930, Dam conducted studies on the cholesterol metabolism...

Nonfoods as Dietary Supplements

R. E. Hughes

R. E. Hughes
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The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Food: A substance (of natural origin) ingested to maintain life and growth. Diet: The habitual pattern of consumption of food and drink. Supplement: That which supplies a deficiency or fulfills...

The Question of Paleolithic Nutrition and Modern Health: From the End to the Beginning

Kenneth F. Kiple

Kenneth F. Kiple
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The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...A conviction has been growing among some observers that contemporary human health could be substantially improved if we would just emulate our hunter–gatherer ancestors in dietary matters. A look at this contention seems an appropriate way...

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Food Allergies Susan L. Hefle Susan L. Hefle Search for publications The Cambridge World History of Food © Cambridge University Press, 2000 Encyclopedia entry

Food Allergies

Food-Borne Infection Sujatha Panikker Sujatha Panikker Search for publications The Cambridge World History of Food © Cambridge University Press, 2000 Encyclopedia entry

Food-Borne Infection

Introduction Proteins, Pathologies and Politics : Dietary Innovation and Disease from the Nineteenth Century Bloomsbury Academic, 2019 Book chapter

Introduction

Food Sensitivities: Allergies and Intolerances Judy Perkin Judy Perkin Search for publications The Cambridge World History of Food © Cambridge University Press, 2000 Encyclopedia entry

Food Sensitivities: Allergies and Intolerances

Lactose Intolerance K. David Patterson K. David Patterson Search for publications The Cambridge World History of Food © Cambridge University Press, 2000 Encyclopedia entry

Lactose Intolerance

Potassium David S. Newman David S. Newman Search for publications The Cambridge World History of Food © Cambridge University Press, 2000 Encyclopedia entry

Potassium

The argument from rights

Vitamin K and Vitamin K–Dependent Proteins Myrtle Thierry-Palmer Myrtle Thierry-Palmer Search for publications The Cambridge World History of Food © Cambridge University Press, 2000 Encyclopedia entry

Vitamin K and Vitamin K–Dependent Proteins

Nonfoods as Dietary Supplements R. E. Hughes R. E. Hughes Search for publications The Cambridge World History of Food © Cambridge University Press, 2000 Encyclopedia entry

Nonfoods as Dietary Supplements

The Question of Paleolithic Nutrition and Modern Health: From the End to the Beginning Kenneth F. Kiple Kenneth F. Kiple Search for publications The Cambridge World History of Food © Cambridge University Press, 2000 Encyclopedia entry

The Question of Paleolithic Nutrition and Modern Health: From the End to the Beginning