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The Addiction Cycle
Published in Joi Andreoli, The Recovery Cycle, 2023
The solution to avoiding an allergic reaction is to avoid the thing we are allergic to. If you are allergic to strawberries, you don’t eat strawberries. You wouldn’t go to Strawberries Anonymous or to rehab because you couldn’t stop eating strawberries. You would just quit eating strawberries. But with our drug of choice, it seems almost impossible to just quit.
Plant Source Foods
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Strawberry (genus: Fragaria, cultivated variety: F. ananassa, wild variety: F. virginiana, family: Rosaceae) is native to Europe and is now cultivated worldwide. Its fruit is bright red on the exterior and white in interior with a sweet taste and an attractive aroma (79, 83). Botanically, strawberry is not a berry, but it is an aggregate fruit with many one-seeded achenes to form a large fleshy receptacle. Among the fruits, fresh strawberries are considered to have one of the highest contents of vitamin C (79–80, 83). Strawberries are also an excellent source of fibers, folate (vitamin B9), potassium and manganese. Iron, copper, magnesium, phosphorus, vitamin B6, vitamin K, and vitamin E are present in moderate levels. Strawberries are very rich in antioxidants and phytochemicals, such as pelargonidin (a colored anthocyanin), ellagic acid (a polyphenol antioxidant), and ellagitannins and procyanidins (two flavonoids) (79–80, 83). As they are rich in antioxidants and vitamins, strawberries may prevent heart disease by lowering blood pressure and cholesterol profile and reducing inflammation and oxidative stress (79–80, 83). Strawberries can cause allergies like asthma and swelling of lips and face to some sensitive persons, especially young children. It is better to consume organic berries and wash them carefully before eating. Strawberries are usually consumed raw and fresh, but can be used as prepared foods (jams, jellies, desserts).
Effects of Food Processing, Storage, and Cooking on Nutrients in Plant-Based Foods
Published in Nicole M. Farmer, Andres Victor Ardisson Korat, Cooking for Health and Disease Prevention, 2022
Vitamin C: Fruits and vegetables have their highest vitamin C content immediately after harvest, and after this point, its levels begin to degrade. For instance, losses in the range of 27%–100% are common in vegetables stored for up to 7 days at 20°C; these losses are mitigated in refrigerated storage (4°C) but are still substantial (0%–75%) (Rickman, Barrett, et al., 2007). Other studies suggest that vitamin C levels are better preserved in whole fruits such as blueberries or strawberries, while substantial losses are observed in vegetables such as green beans and corn (Bouzari et al., 2015b). Cooking fresh vegetables rich in vitamin C such as broccoli, green beans, and fresh spinach using boiling, steaming, or pressure-cooking resulted in losses >46%; conversely, folate levels were not impacted by these cooking methods (Rumm-Kreuter & Demmel, 1990).
Himalayan poisonous plants for traditional healings and protection from viral attack: a comprehensive review
Published in Toxin Reviews, 2022
Shriya Pathania, Diksha Pathania, Priyanka Chauhan, Mamta Sharma
Hay fever caused by pollen from ragweed, birch, hazel, timothy grass, and ryegrass is the common case of phytoallergy. Urticaria resulting from eating strawberries and allergy to peanuts are some other recognized allergy conditions due to phytoconstituents. Some phytoconstituents cause certain forms of extrinsic allergic alveolitis. Pyrethrum allergy is a known problem on the plantations of Chrysanthemum cineriaefolium in many countries. The Japanese cedar (Cryptomeria japonica) is a source of annual misery because of the massive amounts of highly allergenic pollen every spring (Wink and Van Wyk 2008). A Phytoallergic problem has increased greatly in recent decades. A different allergic mechanism occurs in regions with poison ivy (Rhus toxicodendron, T. rydbergii), poison oak (Rhus juglandifolia) and poison sumac (Rhus vernix). The active ingredient is urushiol. Its first exposer of sap to the skin has no noticeable clinical effect. Urushiol acts as a hapten, however. It binds to proteins in the skin, creating new epitopes. Upon subsequent contact pronounced pruritic dermatitis develops (Wink 2010).
Revisit to functional data analysis of sleeping energy expenditure
Published in Journal of Applied Statistics, 2022
Seungchul Baek, Yewon Kim, Junyong Park, Jong Soo Lee
We fit data to our model (2) using 613 observations as a training sample, in which there are 219 strawberries and 394 non-strawberries, and each observation has T = 235 measurement points. As a testing sample, 370 observations are where we have 132 strawberries and 238 non-strawberries. We present all trajectories of 613 observations from the testing sample and their point-wise sample means in Figure 6. The spectra of the non-strawberry class have larger fluctuations than those of the strawberry class, while mean functions for two groups have a very similar pattern. Our proposed model yields the classification accuracy rate of 97.56% with the standard deviation 0.0066, matching the best accuracy rate among several algorithms in [2]. For the fused lasso without the path length, its classification rate is 89.19%, which implies that our proposed model considerably improves the classification by considering the path length.
Using a Food Bank as a Platform for Educating Communities during the COVID-19 Pandemic
Published in Journal of Community Health Nursing, 2022
Xianglan Jin, Mabel Ezeonwu, Andreka Ayad, Karen Bowman
Healthier food recipes such as salads and low-calorie salad dressings that could benefit diabetics and people with cardiovascular risk factors were created. Four healthy recipes using available ingredients at the food bank were developed to make items that were low in sugar, sodium, and saturated fat by following the Dietary Guidelines for Americans (U.S. Department of Health and Human Services and U.S. Department of Agriculture, 2015). Recipes included 1) plain yogurt salad dressing that could be used for different types of salads such as garden salads, leafy greens, and macaroni salads, and for grilled meats, 2) green vegetable salad mix using kale, arugula, and lettuce, mixed with other colorful vegetables such as tomatoes, carrots, beets or red onions, and topped with finely chopped aromatics such as fresh dill, basil or parsley, 3) sour milk pancakes with instructions to make sour milk with vinegar, and mixed with eggs and wheat flour, and 4) plain yogurt smoothies that combines yogurt, milk, fresh fruits and vegetables such as strawberries, bananas, pineapples and kale.