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 12/29 Buying Right Foods to Cook

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12/29 Buying Right Foods to Cook Empty
PostSubject: 12/29 Buying Right Foods to Cook   12/29 Buying Right Foods to Cook EmptyWed Dec 26, 2007 9:17 am

Resource
http://www.kidshealth.org/parent/nutrition_fit/nutrition/food_allergies.html
http://www.passionateaboutfood.net/tips.php

Article
Food Allergy
Shortly after Ben began eating his lunch, his childcare provider noticed he seemed to be trying to scratch an itch in his mouth. After he vomited and began wheezing, the care provider sought medical treatment for Ben, who was later diagnosed with a food allergy, in this case to peanuts.
Along with milk, eggs, soy, wheat, tree nuts, and shellfish, peanuts are among the most common foods that cause allergies.
Learning how to recognize an allergic reaction will help you get your child the medical care needed if a reaction occurs. If your child has already been diagnosed with a food allergy, it's important to know:
‧how to accommodate your child's dietary needs
‧what emergency preparations to make in case your child has an allergic reaction

What Is a Food Allergy?
With a food allergy, the body reacts as though that particular food product is harmful. As a result, the body's immune system (which fights infection and disease) creates antibodies to fight the food allergen, the substance in the food that triggers the allergy. The next time a person comes in contact with that food by touching or eating it or inhaling its particles, the body releases chemicals, including one called histamine, to "protect" itself. These chemicals trigger allergic symptoms that can affect the respiratory system, gastrointestinal tract, skin, or cardiovascular system. These symptoms might include a runny nose, an itchy skin rash, a tingling in the tongue, lips, or throat, swelling, abdominal pain, or wheezing.
People often confuse food allergies with food intolerance because of similar symptoms. The symptoms of food intolerance can include burping, indigestion, gas, loose stools, headaches, nervousness, or a feeling of being "flushed." But food intolerance:
‧doesn't involve the immune system
‧can be caused by a person's inability to digest certain substances, such as lactose
‧can be unpleasant but is rarely dangerous
According to the U.S. Food and Drug Administration (FDA), up to 6% of children in the United States under age 3 have food allergies. They are less common in adults but, overall, food allergies affect nearly 11 million people in the United States.
Some Common Food Allergens
A child could be allergic to any food, but these eight common allergens account for 90% of all reactions in kids:
1. milk
2. eggs
3. peanuts
4. soy
5. wheat
6. tree nuts (such as walnuts and cashews)
7. fish
8. shellfish (such as shrimp)
In general, most children with food allergies outgrow them. Of kids who are allergic to milk, about 80% will eventually outgrow the allergy. About two-thirds with allergies to eggs and about 80% with a wheat or soy allergy will outgrow those by the time they're 5 years old. Other food allergies are harder to outgrow. Only about 20% of people with allergies to peanuts and about 10% of those allergic to tree nuts outgrow the allergies. Fish and shellfish allergies usually develop later in life and are even more rarely outgrown.

Kitchen Tips
Stop the tears when chopping onions
To reduce the tears when peeling or slicing onions, chill them first.
Alternatively, cut off the top but leave the root on.
The root contains the largest amounts of sulphuric compounds, which cause tears when the onion is cut. Remove the root prior to cooking or eating.

Choosing a Good Head of Garlic
Selection
At the market, look for garlic with a very firm head.
Avoid bulbs that are dried out or have soft spots or mold.
Green shoots in a bulb are a sign of internal growth in the clove; it's an indication of old garlic.
And as with other produce, bigger doesn't necessarily mean better. Varieties vary in size, and many people find that a smaller bulb of garlic has more flavour than a larger one.
Storage
Store garlic in a cool, dry place.
For just a few heads, a ventilated ceramic container or garlic keeper is perfect.
If you buy a large amount of garlic, hang it in a mesh sack in your basement or garage-- as long as it's cool and dry there.
Never store garlic in a plastic bag, and keep it out of the fridge, unless you have a low-humidity drawer.

Storing Fresh, Frozen or Cooked Meat Safe
So, what do you do when you get home from the supermarket?
Do you stuff everything into the fridge or do you think ahead and freeze the foods you won't be able to eat by the best before date? Or perhaps, you just leave the shopping bags on top of your worktops for few hours before you start thinking what to freeze and what to eat fresh?
When you bring fresh, cooked or frozen meat home from the supermarket it is important to follow the storage instructions on the label. Storing meat at the correct temperature and using it by the specified date prevents spoilage and the chance of food poisoning.
All raw and cooked meat is highly perishable, so it should refrigerated at a temperature between 0ºC (32ºF) and 4ºC (39ºF), or kept in the freezer at -18ºC (0ºF) or colder. If meat is left at 7ºC (44.4ºF), for example, the bacteria causing food poisoning multiply rapidly.
Bacteria begin multiplying when meat is left out of the fridge for two hours or longer, which is why it is a good idea to take your shopping straight home and into the fridge or if you plan on stopping somewhere enroute from the supermarket, you could use a cool bag.
All pre-packaged meat, including poultry, should be left in its wrapping until you are ready to cook. Loose pieces of meat should be covered loosely to allow air to circulate and keep the surface dry, inhibiting bacterial growth. Any meat that will not be used within a few days should be frozen as soon as possible.

How to Steam Vegetables
Don't have a steamer? Don't worry! All you need is a large pot or pan with a lid. The key to successful steaming is cutting the vegetables into equal-sized pieces. If you do so, all the vegetables will be cooked at the same time.
a. Chop the vegetables, throw them in the pot/pan with a little bit of water (for example, if you're steaming a head of broccoli florets, you'll need about 4-5 tablespoons of water).
b. Adjust the heat to medium or medium-high, until the water boils gently on the bottom of your pan.
c. Cover the pan with the lid so that steam will build up inside, and check occasionally to make sure the water doesn't boil away completely (add water if necessary).
d. The vegetables are done when they're tender enough to fork easily, but not so tender that they're mushy.

Tips when cooking beans
When cooking beans, any additional ingredients, such as acidic substances, such as lemon juice, vinegar, tomatoes, ketchup or wine, should be added at the end of the cooking time, since acid makes the beans firm.
You could add a packet of seasoning after the beans are tender, as adding it too soon can inhibit the cooking process.

Usefull Tips For Cooking with Cheese
I love cooking with cheese because it adds instant flavour and creaminess to so many dishes... If you are into cheese big time as well, these usefull tips may come handy:
A. To keep cheese from becoming tough and stringy, cook it at low temperatures and always add the cheese at the end of the cooking time.
B. Cheese melts and blends better if you shred it or cut it into small pieces.
C. To shred cheese with soft texture, use a grater with large holes, or finely chop it.
D. Lower-fat cheeses don't melt well.
E. When grilling/baking cheese-topped dishes, keep a close eye on them, because the cheese melts fast.
F. Cheese microwaves well, but use lower power settings.

Discussion Questions
Session one
1. Do you have any kind of food allergy? What are your symptoms?
2. According to the research, alkaline foods are good for the human body. Do you know what kinds of food are alkaline?
3. Besides considering the PH index of the food you put into your mouth, what do you usually consider when choosing food? State your reason.

Session Two
1. In the movie Ratatouille, Remy gives a good idea that some food taste better with combination of others. Share your experience of any good combination of different food.
2. Do you have any tips for buying food? For example, how to buy the fresh and sweet fruits?
3. Share your knack(竅門) for making food look or taste more delicious. For example, pour some coke into marinated pork, or add some rice wine when stir-frying vegetables.
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