Traditional Beliefs and Practices Regarding Pregnancy of Acehnese Woman: A Qualitative Approach
Teuku Tahlil, Hajjul Kamil, Asniar, Marthoenis in Challenges in Nursing Education and Research, 2020
Pregnant women are likened to being experiencing very hot conditions, so the cold food is needed and there is a prohibition on eating hot foods during the early pregnancy. Hot food can be consumed before the birth process to speed up labor (Montesanti, 2015). A study conducted by Harsoliya et al. (2011) found that the bromelain enzyme was found in pineapple and it can increase the risk of miscarriage. Pineapple also has a high sugar content which can increase the risk of gestational diabetes (Harsoliya et al., 2011). However, consuming durian during pregnancy has many benefits. Durian contains high sugar and carbohydrates so it can increase the baby’s weight. However, mothers who have gestational diabetes have to reduce the consumption in order to maintain a stable glucose levels (Young Parents, 2019). There are many benefits of consuming rambutan during pregnancy. However, a very mature rambutan has an alcohol content and excessive sugar levels that are not safe for both mother and fetus (Shah, 2019).
Fruits, Vegetables and Tubers
Bill Pritchard, Rodomiro Ortiz, Meera Shekar in Routledge Handbook of Food and Nutrition Security, 2016
Okra (Abelmoschus esculentus) is a vegetable fruit of great importance in India and across much of Africa. Interestingly, this crop and durian (Durio zibethinus), a tropical fruit tree, are the only species of agricultural importance in the family Malvaceae. Given that 96 per cent of the world crop of okra arises from 16 LIFDCs, it is clearly a food of special importance to the developing world. Similarly, hot peppers and chillies (Capsicum frutescents and C. chinense) marketed as dry fruit are a significant crop in many poor countries with 62 per cent of the crop produced in LIFDCs. India alone produces 39 per cent of the 3.35 MMT of hot peppers produced annually.
Raw veganism
Carlo Alvaro in Raw Veganism, 2020
There are some very important observations to be made here. First, the study by Cornélio et al. states, “early hominins are likely to have obtained enough energy to sustain a large brain on a raw-food diet.”14 By “a raw food diet” they do not suggest a raw vegan diet. In fact, they state the following, Early hominins likely increased their foraging efficiency by varying their diets, including seeds and meat, which are more caloric foods than wild plants and fruits. We provide compelling evidence indicating that thermal food processing is unlikely to explain increases in the foraging efficiency of early hominins.15Note an interesting aspect of this statement. The authors offer evidence to show that cooking meat was not the factor that promoted brain growth; in fact, they make clear that brain growth was likely due to other factors, such as the rise of tools, cooperation, and longer foraging hours, which increased foraging efficiency. And their increased foraging efficiency was promoted by their consumption of high-caloric food, including meat and seeds. Now there are at least three problems with the notion that raw meat provided early hominins a good level of energy to enable them to improve their foraging efficiency. One is that early hominins, arguably, did not have access to considerable and continual amounts of meat, especially prior to the development of reliable hunting skills. I would assume that meat was an occasional source of calories rather than a dietary staple. Second, consider the following three factors: a) the significant expenditure of energy required hunting; b) the difficulties and risks involved in hunting; c) the brain requires a considerable supply of glucose. Consequently, it would seem more plausible to assume that the main contributing food that favored the expansion of the human brain was fruit, which is high in glucose and easier to come by than meat, especially if it is considered that early humans lived in tropical areas where fruit abounded. Third, raw flesh is not easy to chew and even less easy to digest (not to mention that the taste of fruit—even fruit like durian—is way more pleasant than raw flesh, and especially the flesh of ancient wild animals was tougher than the flesh of domesticated animals). Consider the expenditure of calories required to hunt, to slaughter, and to chew and digest raw meat. Even if that were the case, it is hard to think how this might have satisfied the brain’s demand for glucose. As Katherine Zink and Daniel Lieberman point out, the masticatory features of early humans (as well as modern humans, I want to say) were inadequate for chewing raw meat: “These derived masticatory features suggest that the genus Homo consumed foods that were easier to eat, requiring fewer, less forceful chews and reducing the need for high maximum bite forces.”16 Leslie C. Aiello and Peter Wheeler make the same observation: “Gut size is highly correlated with diet, and relative small guts [like human guts] are compatible only with high-quality, easy-to-digest food.”17
Dietary Pattern, Genomic Stability and Relative Cancer Risk in Asian Food Landscape
Published in Nutrition and Cancer, 2022
Razinah Sharif, Suzana Shahar, Nor Fadilah Rajab, Michael Fenech
Acrylamide assessment in Iran showed that potato chips contained highest amount of acrylamide and their amount may differ according to potato variety and processing conditions (67). A study in Thailand showed that highest concentration of acrylamide was found in Khanom Jak (sweet rice flour dessert) while moderate amount in deep-fried products, especially sweet potato and taro crisps, Kanom Kai Hong, banana fritters, durian chips and spring rolls (68). Thai-conventional snacks possessed low concentrations (<150 µg kg−1) including Khao Larm, Pa Tong Koo, sweet banana crisps and deep-fried Chinese wonton. Acrylamide was lowest (<15 µg kg−1) in fish strips, rice crackers, Hoi Jor and fried fish balls.
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