Is there any negative impact of the food fortification program?
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"As part of the fortifying process, a permanent monitoring system of nutrient concentrations is extremely important to ensure the required levels, since high or low concentrations are unacceptable owing to the potential risk of toxicity. Legal issues are important and must be addressed so that country regulations are adhered to, facilitating the implementation of regional fortification."\nhttp://www.unu.edu/unupress/food/8F154e/8F154E03.htm\n\nThe food itself is not a negative factor.  The overpopulation resulting from feeding people who are now starving to death, might be.
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THIS SHOULD ANSWER YOUR QUESTION.\nhttp://www.nutritiondata.com/facts-B00001-01c2195.html
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Question: Should I steer clear of fish now that I'm pregnant? \n\nAnswer: No, there's no reason to put the kibosh on all fish. Loaded with protein, vitamin D, and omega-3 fatty acids, fish and shellfish are an important part of a healthy diet. But you're right to be cautious. Nearly all fish and shellfish contain traces of methylmercury — a compound known to be harmful in high doses to an unborn baby's or young child's developing nervous system.\n\nFish absorb methylmercury from the water they swim in and the food they eat.  But larger predator fish accumulate the highest levels of methylmercury from their prey because they eat more fish that are higher on the food chain and they tend to live longer. Methylmercury binds tightly to the proteins in fish muscle and remains there even after the fish is cooked.\n\nIn March 2004, the U.S. Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA) issued new guidelines for how women who are trying to conceive, pregnant women, nursing mothers, and young children can limit their exposure to mercury in fish. They now advise eating no more than 6 ounces (about one serving) of canned albacore or "white" tuna. At the Department of Foods and Nutrition at Purdue University, we tend to be a bit more conservative and recommend eating no more than 4 ounces a week. Albacore tuna contains more mercury than the canned "light" variety, which can be relatively low in mercury.\n\nAccording to the FDA/ EPA guidelines, you should also limit yourself to 12 ounces a week (about two servings) of canned "light" tuna and other cooked fish. Once again, our recommendations are more protective — eat fewer than 8 ounces a week of canned "light" tuna. And you should completely avoid shark, swordfish, king mackerel, and tilefish (also called golden or white snapper), tuna steak (fresh or frozen), orange roughy, Spanish mackerel, marlin, and grouper because these fish are at the top of the food chain and contain the highest levels of mercury.\n\nWhile all this talk of mercury may give you the impression that you should avoid fish altogether while you're pregnant, remember that fish is an excellent source of protein, vitamins, and omega-3 fatty acids — all of which are essential for your baby's development. There are plenty of other tasty varieties — salmon, rainbow trout, and canned mackerel, for instance — that contain low levels of mercury and are high in healthy fats. The FDA considers these fish safe for pregnant women to eat twice a week.\n\nFor more information about the risks of mercury in fish and shellfish, check out Purdue University's Fish for Your Health Web site. You can also call the U.S. Food and Drug Administration's food information line toll-free at (888) 723-3366 or visit the FDA's Food Safety Web site. The FDA site also provides a chart of mercury levels in a variety of fish and shellfish
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Spirulina has been used as a source of protein and nutrients, particularly beta-carotene, by the World Health Organization (WHO) to feed malnourished Indian children. The program resulted in a decrease of a type of blindness that results from inadequate dietary vitamin A. The dose used in this year-long study was 1 gram per day. There is a high vitamin B12 content in spirulina. For this reason, it has often been recommended as a supplemental source of the vitamin for vegans and other strict vegetarians, who are unlikely to have adequate dietary vitamin B12. Unfortunately, spirulina is not an effective source of the usable vitamin. Much of the vitamin B12 is in the form of analogs that are unusable for humans, and may even block the active forms of vitamin B12 consumed from other sources. Gamma linolenic acid (GLA) is present in significant amounts in a small percent of spirulina species. This essential fatty acid can be used in the body to form products that are anti-inflammatory and antiproliferative. It is potentially useful for individuals with rheumatoid arthritis and diabetic neuropathy. It may also play a role in lowering plasma triglycerides and increasing HDL cholesterol. Spirulina is a good source of available iron and zinc. A study done in rats found that those consuming spirulina had equivalent or better absorption than those given a ferrous sulfate iron supplement. A small human study of iron-deficient women had good response to iron supplementation with spirulina, although the amounts used were large (4 grams after each meal). Similarly, a study of zinc deficient children found that those taking spirulina had a superior response to those taking zinc sulfate, and had fewer side effects. In addition to serving as a source of nutrients itself, spirulina has been used in the manufacture of fermented dairy products to guarantee the survival of the bacteria used to ferment the milk. A stronger immune system is one claim made by boosters of spirulina. A number of animal studies appear to support stimulation of both antibody and cellular types of immunity. Immune function was markedly improved in children living in the areas surrounding Chernobyl. The measurements were made after 45 days, with each child consuming 5 grams of spirulina per day. The growth of beneficial intestinal bacteria, including Lactobacillus, appears to be stimulated by the consumption of spirulina, based on a study of rats who consumed it as 5% of their diets. The absorption of vitamin B1 was also improved. Cholesterol, serum lipids, and low-density lipoprotein (LDL) cholesterol may be lowered by a small but significant percentage by the consumption of spirulina. One study group of men with high cholesterol took 4.2 grams per day of spirulina, and experienced a 4.5% decrease in cholesterol after one month. Spirulina is also thought to be helpful in the treatment of oral leukoplakia, a precancerous condition that is manifested as white patches in the mouth. It improves experimentally induced oral carcinoma (cancer in the mouth) as supported by studies done in animals. The evidence for the ability of spirulina to promote weight loss is not very strong. Results have been mixed, and the phenylalanine content does not appear to be an appetite suppressant as is sometimes claimed. Whether other components of the algae are beneficial for weight loss is uncertain and unproven.
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None, really, unless the man or woman is malnourished.\n\nFor information on the subject, try reading _Fertility, Cycles, and Nutrition_ by Marilyn Shannon.  I haven't read the book, but I have seen it recommended.
179711
Hello,\nNo I do not believe it will have any negative effects on the taste buds. But too much of good is bad, so if you really exceed your limit of chilis, u will get an upset stomach (To be extremely optimistic)...
417114
It can also be due to nutritional deficiencies.
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A raw food diet creates major improvements in health. The reasons are not known, but the experience is unmistakable. Weight normalizes, which generally means a reduction in fat. At the same time, a person feels extremely energized. It's as if energy would rather be burned up than converted to fat.\n\nThere seems to be a major shift in physiology which makes one feel highly energized from raw food. I can only theorize why this occurs. It is quite likely that a large part of cooked food can only go into fat production, because heat and acid alter it making it unmetabolizable in other complex processes. By contrast, raw food should break down into components which can be directly metabolized in a variety of cells.\n\nHealth gets so refined and perfected with a raw food diet that a person notices effects of all types. The result is an important source of information about nutrition and quality of food.\n\nFor example, it is noticeable that sucrose (table sugar) goes entirely into fat production rather than immediate energy. Sucrose splits into glucose and fructose. Muscles use glucose but not fructose. Furthermore, the splitting probably does not occur during digestion, and then only fat cells can use the disaccharide.\n\nOne very obvious improvement resulting from a raw food diet is in the digestive system. Raw food digests marvelously well, so a person does not notice the acid, bile and residual effects of digestion that go with a cooked food diet.\n\nAdding a little bit of cooked food to a raw food diet doesn't work well, because acid is then produced in the stomach, and it is bad for raw food. Acid and raw food tend to create indigestion.\n\nA problem with raw foods is that they are the highest in pesticides. Organic raw foods may be necessary, unless a person is very clever in working around the worst pesticides. The effects are quite noticeable, which allows adjustments to be made.\n\nThe usual assumption is that the only supplement which is needed in theory is vitamin B12, because it is primarily found in meat. It originates with microbes, and very little is needed. Outside link on B12\n\nHowever, I find that copper and zinc are also needed with a vegetarian diet, because plant material is very low in these minerals compared to meat. These minerals are toxic while being absorbed, so they should be taken in small quantities. Other vitamins or minerals can be taken if desired. Even vitamin pills should not be taken in large quantities, because they are powerful reactants and can destroy organs, particularly when they contain byproducts of synthesis.\n\nI think everyone should take B vitamins, but in small quantities. I find 20 milligrams per day to be the right amount for the main ones. Pills have to be cut up to get that size. B vitamins store best when separated into each type, because they tend to react with each other. Folic acid deteriorates into a toxic substance. It might need to be replaced every two to three months depending upon humidity.\n\nAlmost everyone needs vitamin D. It transports calcium into cells. It's easy to get too much Vitamin D, particularly in the form of capsules. Dry D pills are safer. There is more than enough calcium in food when taking vitamin D. There is not much more calcium in dairy than other sources, and the hormones in dairy are not desirable.\n\nNormally, salt is not used with raw food. I find that eating some salt seems to be physiologically beneficial with raw food.\n\nFruits and vegetables digest through different processes when raw. Eat fruit in the morning and vegetables later.\n\nLearning to eat a raw food diet is mostly trial and error. Whatever is available and one wants to eat is generally adequate. Protein is found in raw nuts and seeds, such as sunflower seeds, sesame seeds, filberts, etc., and sprouts are also a good source of protein. Plant proteins do not have the same balance of amino acids as animal protein, so a variety of sources are needed.\n\nSprouts are of
299591
Chromium is a nutrient mineral like potassium or calcium.  There's some evidence it may contribute to weight loss by helping manage your insulin response.  It's been recommended as a supplement by a number of credible physicians and nutritionists.\n\nI take it daily, and haven't noticed any negative effects.  However, I honestly can't say I really notice positive effects, either. I haven't heard of any interactions with medications or side effects. \n\nFollow the instructions on the package (usually 1 small tablet per day, with a meal) and you'll be safe.
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More than a decade ago, the U.S. Department of Agriculture created a powerful and enduring icon - the Food Guide Pyramid. This simple illustration conveyed in a flash what the USDA SAID were the elements of a healthy diet. The Pyramid was taught in schools, appeared in countless media articles and brochures, and was plastered on cereal boxes and food labels. \n\nTragically, the information embodied in this pyramid didn't point the way to healthy eating. Why not? Its blueprint was based on shaky scientific evidence, and it barely changed over the years to reflect major advances in our understanding of the connection between diet and health.\n\nWith much fanfare, the USDA recently retired the old Food Guide Pyramid and replaced it with MyPyramid, a new symbol and "interactive food guidance system." The new symbol is basically the old Pyramid turned on its side.\n\nThe good news is that this dismantles and buries the flawed Pyramid. The bad news is that the new symbol doesn't convey enough information to help you make informed choices about your diet and long-term health. And it continues to recommend foods that aren't essential to good health, and may even be detrimental in the quantities included in MyPyramid.\n\nAs an alternative to the USDA's flawed pyramid, faculty members in the Harvard School of Public Health built the Healthy Eating Pyramid. It resembles the USDA's in shape only. The Healthy Eating Pyramid takes into consideration, and puts into perspective, the wealth of research conducted during the last ten years that has reshaped the definition of healthy eating.\n\nPYRAMID BUILDING:  In the children's book Who Built the Pyramid?,(1) different people take credit for building the once-grand pyramid of Senwosret. King Senwosret, of course, claims the honor. But so does his architect, the quarry master, the stonecutters, slaves, and the boys who carried water to the workers.\n\nThe USDA's MyPyramid also had many builders. Some are obvious - USDA scientists, nutrition experts, staff members, and consultants. Others aren't. Intense lobbying efforts from a variety of food industries also helped shape the pyramid.\n\nIn theory, the USDA pyramid should reflect the nutrition advice assembled in the Dietary Guidelines for Americans. According to the USDA, the guidelines "provide authoritative advice for people two years and older about how good dietary habits can promote health and reduce risk for major chronic diseases."\n\nThis document, which by law must be revised every five years, aims to offer sound nutrition advice that corresponds to the latest scientific research. The panel assembled to create the guidelines usually generates 100 or so pages of dense nutrition-speak. This document is translated into a reader friendly brochure aimed at helping the average person choose a balanced and healthy diet. Of far greater importance, the Dietary Guidelines for Americans set the standards for all federal nutrition programs, including the school lunch program, and helps determine what food products Americans buy. In other words, the guidelines influence how billions of dollars are spent each year. So even minor changes can hurt or help a food industry.\n\nAccording to federal regulations, the panel that writes the dietary guidelines must include nutrition experts who are leaders in pediatrics, obesity, cardiovascular disease, and public health. Selecting the panelists is no easy task, and is subject to intense lobbying from organizations such as the National Dairy Council, United Fresh Fruit and Vegetable Association, Soft Drink Association, American Meat Institute, National Cattlemen's Beef Association, and Wheat Foods Council.(2)\n\nReleased in early January, 2005, the Dietary Guidelines for Americans 2005 continues to reflect the tense interplay of science and the powerful food industry. Several of the new recommendations represent important steps in the right direction:\n
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I had a clincial presentation not too long ago that included a family who had 3 of their 5 kids (yes, it is autosomal recessive and the parents knew that...) \nThe kids said that the felt like they had a pretty normal life, as compared to their friends, and they can for the most part. But, say, if their friends all go out for a pepperoni pizza they just can't dive in. The consequences can be devistating. Permanent mental damage and retardation can occur to someone not adhering to their diet.\nTheir diet just have to be watched and be careful with from birth, for the above reason.\nOften the diet of a PKU patient is controlled by their physician and dietician. There is a company that produce a commerical line of food products for these individuals. Basically, their protein intake is very carefully monitered and phenylalanine is kept at very low levels, and tyrosine becomes an essential amino acid. I hope this information helps.
969719
None.  The consequences and reactions out number any possible benefit.
80095
If I remember correctly from my college days, you have a higher chance of developing a toxicity to the fat soluble vitamins (A, D, E & K), since they are stored in the fat and are not water soluable.  If you lose much of your body fat, you will lose many of the vitamins stored there.  However, with a balanced diet and a daily vitamin supplement (if needed), you won't become vitamin deficient.\n\nGood question!
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More than you ever wanted to know :-)\nhttp://www.fao.org/documents/show_cdr.asp?url_file=/docrep/004/x2590e/x2590e07.htm\n\nCheers!
543330
there are no negative effects.\n\nyou should consume protein before a weightlifting session & within 20 or so minutes afterwards as well. this will help supply your body not just with the protein but also BCAA's and other essential muscle-building elements.
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Malnutrition is largely a silent and invisible emergency, exacting a terrible toll on children and their families. The result of multiple causes, including a lack of food, common and preventable infections, inadequate care and unsafe water, it plays a role in more than half of the nearly 12 million deaths each year of children under five in developing countries, a proportion unmatched since the Black Death ravaged Europe in the 14th century. Malnutrition blunts intellects and saps the productivity and potential of entire societies. Poverty, one of the causes of malnutrition, is also a consequence, a tragic bequest by malnourished parents to the next generation. \nThe State of the World's Children 1998 report details the scale of the loss and the steps being taken to stem it. Sentinels of progress are lighting the way: Nearly 60 per cent of the world's salt is now iodized, and millions of children every year are spared mental retardation as a result. Vitamin A supplementation is helping bolster disease resistance in children and may soon become an important measure in helping reduce maternal deaths around the world. Communities are working together to identify their problems, decide on their options and take action, with women emerging to play leadership roles that spark numerous other changes in people's lives. \nChildren have the right, recognized in international law, to good nutrition. The world has the obligation to protect that right, building on both the great experience gained and the scientific knowledge achieved. Action is both possible and imperative
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The Department of Agriculture can give you the information free of charge. Be advised, the supplement amounts are doses and the intake of food is a normal amount derived at as per age, weight, and body type. Since your question is asked in a different way than I have heard it before, I can only give you basic information\nThere are other factors that are thrown into the mix; there may be certain foods some of the test subjects can not eat; either due to the food causing illness, as well as religious groups. Many things are left up to common sense.