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#1
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Visit to the ped's office
We had an appointment for both the girls (DD1: 22 months, DD2: 7 months)
today at 1. I had to drag DS along as well, and it went, surprisingly, pretty good this time. Doc checked DD1 out. She's about 32" tall and about 25lbs (IIRC, I can't remember exact numbers) she's doing pretty good. He's booking us in at the hospital with a specialist and wants to see her when she is 2, even though that's only 2 months away. I brought up some slight concerns with her speech - she can talk, she just won't. That's another story. He checked DD2 out. She's around 27" tall and 16lbs 10oz (again, IIRC) and she's doing pretty good as well. As usual, asked what she was eating, and I told him still breastfed but only recently she's been eating "food" - I picked up some cereals, she's had the basics and also the basics for fruits and veggies... Beans, carrots, apples, whatever. He said to now give her exactly what we're eating (he's told me this all along with the others - start giving whatever we have for supper at 6ish months) Now, though, the only thing that has changed is what to NOT give them. No cow's milk, no honey. Last time it was no (cow's) milk, honey or nuts - choking hazard. Peanut butter was just fine around 8 months, now he said don't wait. I'm guilty of giving my kids toast with a light amount of peanutbutter on it right after about 6 months, now they're saying don't wait with that one. Since DD2 is doing pretty good with the spoon (now, finally!) just give her what we're eating after running it through the blender. Offer food first (for meals) and then offer to nurse after food or between regular meals. Looks like tonight for supper, DD2 will be eating steak and potatos with us for the first time with a side of boob after! All is going good, he (ped) is still pushing hard for the nursing as he always has and now it's time to go to the next step finally with the real food, no longer just the little bit of "real" food. Yay! |
#3
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Visit to the ped's office
Larry Mcmahan skrev:
I am not sure I am understanding you regarding peanut butter. I thought that is is not only a problem with food allergies, but it is a source of alphatoxins, and shouldn't be given until 2 yo. ????? Larry Is peanuts good for anything at all? Apart from being a very cheap food source. Peanut butter can be found, but is not normally part of a diet in Denmark. Peanuts are for snacks to go with beer....LOL Tine, Denmark |
#4
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Visit to the ped's office
"Larry Mcmahan" wrote in message ... I am not sure I am understanding you regarding peanut butter. I thought that is is not only a problem with food allergies, but it is a source of alphatoxins, and shouldn't be given until 2 yo. ????? Larry Here, I remember with DS, anyways for sure, peanuts (actually, any nuts) were not to be given because they're a choking hazard to under 2, but peanut butter was alright around 8-9ish months or so. Back when even DD1 was around DD2's age, peanut butter was said to be held off until about 8 or so months, but things sure seem to change real fast. I did, actually, read an article on a study that was done that said peanut/nut allergies can be pointed to the nut avoidance thing. I know for a fact that my mom gave me peanuts/PB at 6+ months of age. I also know that every kid in my classes in K all the way through elementary and even junior high were probably about the same. Typical sandwitch on any given day in any given child's lunch was a PB and jelly sandwitch or peanut butter and honey. Now, you can't even get a pack of peanut butter in a restaurant except on special request because of all these horrific, extreme nut allergies. This article I read, within the last couple months, said that one very probable reason for these extreme nut allergies is nut avoidance. I will look to see if I can find this study/article again. An allergy to peanuts when I went to school? That was completely unheard of. And if, by chance, some random kid did have an allergy, the simple fix was that parent didn't make that kind of sandwich for that child's lunch. Banning peanuts and similar in schools and similar places? If you would have told me that when I was in the 3d grade, I would have laughed. Even in the 6th or 9th grade. Oh, and for the record, I'm not even 25 yet, so it wasn't too long ago for me. In article QQ%7i.65592$V75.26601@edtnps89, says... We had an appointment for both the girls (DD1: 22 months, DD2: 7 months) today at 1. I had to drag DS along as well, and it went, surprisingly, pretty good this time. Doc checked DD1 out. She's about 32" tall and about 25lbs (IIRC, I can't remember exact numbers) she's doing pretty good. He's booking us in at the hospital with a specialist and wants to see her when she is 2, even though that's only 2 months away. I brought up some slight concerns with her speech - she can talk, she just won't. That's another story. He checked DD2 out. She's around 27" tall and 16lbs 10oz (again, IIRC) and she's doing pretty good as well. As usual, asked what she was eating, and I told him still breastfed but only recently she's been eating "food" - I picked up some cereals, she's had the basics and also the basics for fruits and veggies... Beans, carrots, apples, whatever. He said to now give her exactly what we're eating (he's told me this all along with the others - start giving whatever we have for supper at 6ish months) Now, though, the only thing that has changed is what to NOT give them. No cow's milk, no honey. Last time it was no (cow's) milk, honey or nuts - choking hazard. Peanut butter was just fine around 8 months, now he said don't wait. I'm guilty of giving my kids toast with a light amount of peanutbutter on it right after about 6 months, now they're saying don't wait with that one. Since DD2 is doing pretty good with the spoon (now, finally!) just give her what we're eating after running it through the blender. Offer food first (for meals) and then offer to nurse after food or between regular meals. Looks like tonight for supper, DD2 will be eating steak and potatos with us for the first time with a side of boob after! All is going good, he (ped) is still pushing hard for the nursing as he always has and now it's time to go to the next step finally with the real food, no longer just the little bit of "real" food. Yay! |
#5
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Visit to the ped's office
"Workingmom" wrote in message ... Larry Mcmahan skrev: I am not sure I am understanding you regarding peanut butter. I thought that is is not only a problem with food allergies, but it is a source of alphatoxins, and shouldn't be given until 2 yo. ????? Larry Is peanuts good for anything at all? Apart from being a very cheap food source. http://en.wikipedia.org/wiki/Peanut Peanut butter can be found, but is not normally part of a diet in Denmark. Peanuts are for snacks to go with beer....LOL Mmm... Beer nuts! I remember "racing" the peanuts in beer. Last peanut to fully float in someone's beer - they had to chug Tine, Denmark |
#6
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Visit to the ped's office
Typical sandwitch on any given day in any given child's lunch was a PB
and jelly sandwitch or peanut butter and honey. Now, you can't even get a pack of peanut butter in a restaurant except on special request because of all these horrific, extreme nut allergies. This article I read, within the last couple months, said that one very probable reason for these extreme nut allergies is nut avoidance. I will look to see if I can find this study/article again. I don't know the science, but look at what you've said, you say, everyone did eat peanut butter, but then the cause of allergies is extreme avoidance, but who was it who was doing the extreme avoidance when everyone was eating it? I think people only started avoiding peanuts once allergies seemed to increase, though of course people have had peanut allergies for years, I know people older than you who have life threatening peanut allergies and have done their whole lives. Cheers Anne |
#7
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Visit to the ped's office
On Jun 1, 5:03?pm, "xkatx" wrote:
We had an appointment for both the girls (DD1: 22 months, DD2: 7 months) today at 1. I had to drag DS along as well, and it went, surprisingly, pretty good this time. Doc checked DD1 out. She's about 32" tall and about 25lbs (IIRC, I can't remember exact numbers) she's doing pretty good. He's booking us in at the hospital with a specialist and wants to see her when she is 2, even though that's only 2 months away. I brought up some slight concerns with her speech - she can talk, she just won't. That's another story. Are you getting booked with a specialist because of the talking? My daughter, who is 7 now, could talk and would only talk in the presence of us, her immediate family, but she refused to say a word around any other person that entered the dynamic, whether that person came into our home or whether we entered theirs. We can't shut her up now. lol. He checked DD2 out. She's around 27" tall and 16lbs 10oz (again, IIRC) and she's doing pretty good as well. As usual, asked what she was eating, and I told him still breastfed but only recently she's been eating "food" - I picked up some cereals, she's had the basics and also the basics for fruits and veggies... Beans, carrots, apples, whatever. He said to now give her exactly what we're eating (he's told me this all along with the others - start giving whatever we have for supper at 6ish months) Now, though, the only thing that has changed is what to NOT give them. No cow's milk, no honey. Last time it was no (cow's) milk, honey or nuts - choking hazard. Peanut butter was just fine around 8 months, now he said don't wait. I'm guilty of giving my kids toast with a light amount of peanutbutter on it right after about 6 months, now they're saying don't wait with that one. Doctors do seem to change what they personally recommend quite quickly, and sometimes just based on personal opinion. While I didn't introduce it right at 6 months, I was not worried about it around 8-9 months since we don't have any family history of allergies to any foods. I also did not worry about strawberries and and other common foods that a lot of parents worry about. I definitely wouldn't offer solid peanuts until after a year because IMO peanuts are not different than hard candy, which you wouldn't give, because they require a higher level of, or just more experience with, chewing them properly - thus the choking hazard, and not because they are equal nutritionally. lol. Since DD2 is doing pretty good with the spoon (now, finally!) just give her what we're eating after running it through the blender. Offer food first (for meals) and then offer to nurse after food or between regular meals. Looks like tonight for supper, DD2 will be eating steak and potatos with us for the first time with a side of boob after!\ I was always told to nurse baby before offering solids. The belief is that solids are really for introduction and experimentation until age 1 and that they still get the majority of their complete nutrition from breastmilk. They don't actually eat much of the solids so essentially don't get as much nutrition from them as they do the breast milk. |
#8
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Visit to the ped's office
Is peanuts good for anything at all? Apart from being a very cheap food source. Peanuts Synonymous with baseball games, circus elephants, cocktail snacks and, of course, peanut butter and jelly sandwiches, peanuts are ever popular in the American culture. Raw, roasted, shelled or unshelled in all forms are available throughout the year. Contrary to what their name implies, peanuts are not true nuts but a member of a family of legumes related to peas, lentils, chickpeas and other beans. Peanuts start growing as a ground flower that due to its heavy weight bends towards the ground and eventually burrows underground where the peanut actually matures. The veined brown shell or pod of the peanut contains two or three peanut kernels. Each oval- shaped kernel or seed is comprised of two off-white lobes that are covered by a brownish-red skin. Health Benefits Description History How to Select and Store How to Enjoy Safety Nutritional Profile References Health Benefits In addition to being every kid's (and many grownup kid's) favorite sandwich filling, peanuts pack a serious nutritional punch and offer a variety of health benefits. Your Heart Will Go Nuts for Peanuts Peanuts are a very good source of monounsaturated fats, the type of fat that is emphasized in the heart-healthy Mediterranean diet. Studies of diets with a special emphasis on peanuts have shown that this little legume is a big ally for a healthy heart. In one such randomized, double-blind, cross-over study involving 22 subjects, a high monounsaturated diet that emphasized peanuts and peanut butter decreased cardiovascular disease risk by an estimated 21% compared to the average American diet. In addition to their monounsaturated fat content, peanuts feature an array of other nutrients that, in numerous studies, have been shown to promote heart health. Peanuts are good sources of vitamin E, niacin, folate, protein and manganese. In addition, peanuts provide resveratrol, the phenolic antioxidant also found in red grapes and red wine that is thought to be responsible for the French paradox: the fact that in France, people consume a diet that is not low in fat, but have a lower risk of cardiovascular disease compared to the U.S. With all of the important nutrients provided by nuts like peanuts, it is no wonder that numerous research studies, including the Nurses' Health Study that involved over 86,000 women, have found that frequent nut consumption is related to reduced risk of cardiovascular disease. Peanuts Rival Fruit as a Source of Antioxidants Not only do peanuts contain oleic acid, the healthful fat found in olive oil, but new research shows these tasty legumes are also as rich in antioxidants as many fruits. While unable to boast an antioxidant content that can compare with the fruits highest in antioxidants, such as pomegranate, roasted peanuts do rival the antioxidant content of blackberries and strawberries, and are far richer in antioxidants than apples, carrots or beets. Research conducted by a team of University of Florida scientists, published in the journal Food Chemistry, shows that peanuts contain high concentrations of antioxidant polyphenols, primarily a compound called p-coumaric acid, and that roasting can increase peanuts' p-coumaric acid levels, boosting their overall antioxidant content by as much as 22%. Peanuts' Antioxidants Key to their Heart-Health Benefits Research published in the British Journal of Nutrition (Blomhoff R, Carlsen MH), which identified several nuts among plant foods with the highest total antioxidant content, suggests nut's high antioxidant content may be key to their cardio-protective benefits. Nuts' high antioxidant content helps explain results seen in the Iowa Women's Health Study in which risk of death from cardiovascular and coronary heart diseases showed strong and consistent reductions with increasing nut/peanut butter consumption. Total death rates decreased 11% and 19% for nut/peanut butter intake once per week and 1-4 times per week, respectively. Even more impressive were the results of a review study of the evidence linking nuts and lower risk of coronary heart disease, also published in the British Journal of Nutrition. (Kelly JH, Sabate J.) In this study, researchers looked at four large prospective epidemiological studies-the Adventist Health Study, Iowa Women's Study, Nurses' Health Study and the Physician's Health Study. When evidence from all four studies was combined, subjects consuming nuts at least 4 times a week showed a 37% reduced risk of coronary heart disease compared to those who never or seldom ate nuts. Each additional serving of nuts per week was associated with an average 8.3% reduced risk of coronary heart disease. Practical Tip: To lower your risk of cardiovascular and coronary heart disease, enjoy a handful of peanuts or other nuts, or a tablespoon of nut butter, at least 4 times a week. Potentially Reduced Risk of Stroke Based on Preliminary Animal Studies Resveratrol is a flavonoid first studied in red grapes and red wine, but now also found to be present in peanuts. In animal studies on resveratrol itself (the purified nutrient given in intravenous form, not the food form), this phytonutrient has been determined to improve blood flow in the brain by as much as 30%, thus greatly reducing the risk of stroke, according to the results of a laboratory animal study published in the Journal of Agricultural and Food Chemistry. Lead researcher Kwok Tung Lu hypothesized that resveratrol exerted this very beneficial effect by stimulating the production and/or release of nitric oxide (NO), a molecule made in the lining of blood vessels (the endothelium) that signals the surrounding muscle to relax, dilating the blood vessel and increasing blood flow. In the animals that received resveratrol, the concentration of nitric oxide (NO) in the affected part of the brain was 25% higher than that seen not only in the ischemia-only group, but even in the control animals. The jury is still out on peanuts however, since they contain far less resveratrol than the amounts used in the above study, and also less than the amount provided by red wine. An ounce of red wine can provide as much as 1,000 micrograms of resveratrol, and it almost always provides over 75 micrograms. The same ounce of peanut butter can only provide about 50 micrograms of resveratrol. Still, routine consumption of peanuts or peanut butter might turn out to be significant in terms of the resveratrol provided by this food. Peanuts Protective, but Pickled Foods Increase Risk of Colon Cancer A number of studies have shown that nutrients found in peanuts, including folic acid, phytosterols, phytic acid (inositol hexaphosphate) and resveratrol, may have anti-cancer effects. A good source all these nutrients-including the phytosterol beta-sisterol, which has demonstrated anti-cancer actions-peanuts have long been considered a likely candidate as a colon cancer-preventive food.(Awad AB, Chan KC, et al., Nutr Cancer) Colorectal cancer is the second most fatal malignancy in developed countries and the third most frequent cancer worldwide. In Taiwan, not only has incidence of colon cancer increased, but the likelihood of dying from the disease rose 74% from 1993 to 2002. Taiwanese researchers decided to examine peanuts' anti-colon cancer potential and conducted a 10-year study involving 12,026 men and 11,917 women to see if eating peanuts might affect risk of colon cancer.(Yeh CC, You SL, et al., World J Gastroenterol) Researchers tracked study participants' weekly food intake, collecting data on frequently consumed foods and folk dishes such as sweet potato, bean products, peanut products, pickled foods, and foods that contained nitrates or were smoked. Risk of colon cancer was found to be highly correlated with both peanuts, which greatly lessened risk, and pickled foods, which greatly increased risk, particularly in women. Eating peanuts just 2 or more times each week was associated with a 58% lowered risk of colon cancer in women and a 27% lowered risk in men. In women, but not in men, eating pickled foods 2 or more times a week more than doubled the likelihood of developing colon cancer risk for women, increasing their risk 215%. Practical Tips: To help prevent colon cancer, avoid pickled foods, but enjoy peanuts at least twice each week. In addition to that old stand- by, the PB&J sandwich, try some of the following: Spread peanut butter on your morning waffle, whole grain toast or mid- morning crackers. Add a tablespoon of peanut butter to your morning smoothie. Enjoy a handful of dry roasted peanuts with a glass of tomato juice as an afternoon snack. Combine peanut butter, coconut milk, and ready-to-use Thai red or green curry paste for a quick, delicious sauce. Pour over healthy saut?ed vegetables. Use as a cooking sauce for tofu or salmon. Toss cooked brown rice with sesame oil, chopped peanuts, scallions, sweet red pepper, parsley and currants. When purchasing peanut butter, be sure to read the label. Hydrogenated(trans-) fats and sugar are often added to peanut butter. Buy organic and choose brands that contain peanuts, salt-and nothing else! Help Prevent Gallstones Twenty years of dietary data collected on over 80,000 women from the Nurses' Health Study shows that women who eat least 1 ounce of nuts, peanuts or peanut butter each week have a 25% lower risk of developing gallstones. Since 1 ounce is only 28.6 nuts or about 2 tablespoons of nut butter, preventing gallbladder disease may be as easy as packing one peanut butter and jelly sandwich (be sure to use whole wheat bread for its fiber, vitamins and minerals) for lunch each week, having a handful of peanuts as an afternoon pick me up, or tossing some peanuts on your oatmeal or salad. Protect against Alzheimer's and Age-related Cognitive Decline Research published in the Journal of Neurology, Neurosurgery and Psychiatry indicates regular consumption of niacin-rich foods like peanuts provides protection against Alzheimer's disease and age- related cognitive decline. Researchers from the Chicago Health and Aging Project interviewed over 3,000 Chicago residents aged 65 or older about their diet, then tested their cognitive abilities over the following six years. Those getting the most niacin from foods (22 mg per day) were 70% less likely to have developed Alzheimer's disease than those consuming the least (about 13 mg daily), and their rate of age-related cognitive decline was significantly less. One easy way to boost your niacin intake is to snack on a handful of peanuts-just a quarter cup provides about a quarter of the daily recommended intake for niacin (16 mg per day for men and 14 for women). Description Peanuts are almost ubiquitous in the U.S. cultu baseball games, circus elephants, cocktail snacks, and the ever-popular peanut butter and jelly sandwich. Yet, contrary to what their name implies, technically, peanuts are not nuts. They are, in botanical fact, legumes and are related to other foods in the legume family including peas, lentils, chickpeas and other beans. Peanuts grow in a very fascinating manner. They actually start out as an above ground flower that, due to its heavy weight, bends towards the ground. The flower eventually burrows underground, which is where the peanut actually matures. The veined brown shell or pod of the peanut contains two or three peanut kernels. Each oval-shaped kernel or seed is comprised of two off-white lobes that are covered by a brownish-red skin. Peanuts have a hardy, buttery and "nutty" taste. Peanuts go by various names throughout the world with "goober" or "goober pea" being one of the most popular. Goober is derived from "nguba," the name for peanut in the Bantu language spoken in parts of Africa. Peanuts are known scientifically as Arachis hypogaea. While there are many varieties of peanuts, the ones most commonly found in the marketplace are the Virginia, Spanish and Valencia. Due to their high protein content and chemical profile, peanuts are processed into a variety of different forms, including butter, oil, flour, and flakes. History Peanuts originated in South America where they have existed for thousands of years. They played an important role in the diet of the Aztecs and other Native Indians in South America and Mexico. The Spanish and Portuguese explorers who found peanuts growing in the New World brought them on their voyages to Africa. They flourished in many African countries and were incorporated into local traditional food cultures. Since they were revered as a sacred food, they were placed aboard African boats traveling to North America during the beginning of the slave trade, which is how they were first introduced into this region. In the 19th century, peanuts experienced a great gain in popularity in the U.S. thanks to the efforts of two specific people. The first was George Washington Carver, who not only suggested that farmers plant peanuts to replace their cotton fields that were destroyed by the boll weevil following the Civil War, but also invented more than 300 uses for this legume. At the end of the 19th century, a physician practicing in St. Louis, Missouri, created a ground up paste made from peanuts and prescribed this nutritious high protein, low carbohydrate food to his patients. While he may not have actually "invented" peanut butter since peanut paste had probably used by many cultures for centuries, his new discovery quickly caught on and became, and still remains, a very popular food. Today, the leading commercial producers of peanuts are India, China, Nigeria, Indonesia and the United States. How to Select and Store Shelled peanuts are generally available in prepackaged containers as well as bulk bins. Just as with any other food that you may purchase in the bulk section, make sure that the bins containing the peanuts are covered and that the store has a good product turnover so as to ensure the nuts' maximal freshness. Whether purchasing peanuts in bulk or in a packaged container, make sure that there is no evidence of moisture or insect damage. If it is possible to smell the peanuts, do so in order to ensure that they do not smell rancid or musty. Whole peanuts still in their shell are usually available in bags or in the bulk bins. If possible, pick up a peanut and shake it, looking for two signs of quality. First, it should feel heavy for its size. Secondly, it should not rattle since a rattling sound suggests that the peanut kernels have dried out. Additionally, the shells should be free from cracks, dark spots and insect damage. Shelled peanuts should be stored in a tightly sealed container in the refrigerator or freezer since excess exposure to heat, humidity or light will cause them to become rancid. Shelled peanuts will keep in the refrigerator for about three months and in the freezer for up to six months. They should not be chopped prior to storage, only right before eating or using in a recipe. Peanuts still in their shells can be kept in a cool, dry dark place, but keeping them in the refrigerator will extend their shelf life to about nine months. How to Enjoy Tips for Preparing Peanuts: Peanuts can be chopped by hand using a chef's knife and a cutting board or in a wooden bowl with a mezzaluna, the curved knife that has a handle sitting atop the blade. They may also be chopped in a food processor, yet care needs to be taken to not grind them too much since the result may be more like chunky peanut butter than chopped peanuts. The best way to chop peanuts in a food processor is to place a small amount in at a time and carefully use the pulse button until you have achieved the desired consistency. To make your own peanut butter, place the peanuts in the food processor and grind until you have achieved the desired consistency. A Few Quick Serving Ideas: Sprinkle peanuts onto tossed salads. Add peanuts to healthy saut?ed chicken and vegetables. Make a simple southeastern Asian salad by combining sliced green cabbage, grated ginger, Serrano chilis and peanuts. Toss with olive oil-tamari dressing. Instead of a peanut butter and jelly sandwich, try peanut butter and banana, peanut butter and honey, or peanut butter and chopped apple, pear and/or raisins. Safety Allergic Reactions to Peanuts Although allergic reactions can occur to virtually any food, research studies on food allergy consistently report more problems with some foods than with others. It turns out that peanuts are one of the foods most commonly associated with allergic reactions. Other foods commonly associated with allergic reactions include: cow's milk, wheat, soy, shrimp, oranges, eggs, chicken, strawberries, tomato, spinach, pork, corn and beef. These foods do not need to be eaten in their pure, isolated form in order to trigger an adverse reaction. For example, yogurt made from cow's milk is also a common allergenic food, even though the cow's milk has been processed and fermented in order to make the yogurt. Ice cream made from cow's milk would be an equally good example. Some of the most common symptoms for food allergies include eczema, hives, skin rash, headache, runny nose, itchy eyes, wheezing, gastrointestinal disturbances, depression, hyperactivity and insomnia. Individuals who suspect food allergy to be an underlying factor in their health problems may want to avoid commonly allergenic foods. Peanuts and Oxalates Peanuts are among a small number of foods that contain measurable amounts of oxalates, naturally-occurring substances found in plants, animals, and human beings. When oxalates become too concentrated in body fluids, they can crystallize and cause health problems. For this reason, individuals with already existing and untreated kidney or gallbladder problems may want to avoid eating peanuts. Laboratory studies have shown that oxalates may also interfere with absorption of calcium from the body. Yet, in every peer-reviewed research study we've seen, the ability of oxalates to lower calcium absorption is relatively small and definitely does not outweigh the ability of oxalate-containing foods to contribute calcium to the meal plan. If your digestive tract is healthy, and you do a good job of chewing and relaxing while you enjoy your meals, you will get significant benefits- including absorption of calcium-from calcium-rich foods plant foods that also contain oxalic acid. Ordinarily, a healthcare practitioner would not discourage a person focused on ensuring that they are meeting their calcium requirements from eating these nutrient-rich foods because of their oxalate content. For more on this subject, please see "Can you tell me what oxalates are and in which foods they can be found?" Peanuts and Goitrogens Peanuts contains goitrogens, naturally-occurring substances in certain foods that can interfere with the functioning of the thyroid gland. Individuals with already existing and untreated thyroid problems may want to avoid peanuts for this reason. Cooking may help to inactivate the goitrogenic compounds found in food. However, it is not clear from the research exactly what percent of goitrogenic compounds get inactivated by cooking, or exactly how much risk is involved with the consumption of peanuts by individuals with pre-existing and untreated thyroid problems. For more on this subject, please see "What are goitrogens and in which foods are they found?" Peanuts and Aflatoxin Peanuts are susceptible to molds and fungal invasions. Of particular concern is aflatoxin, a poison produced by a fungus called Aspergillus flavus. Although better storage and handling methods have virtually eliminated the risk of aflatoxin ingestion, aflatoxin is a known carcinogen that is twenty times more toxic than DDT and has also been linked to mental retardation and lowered intelligence. To help prevent aflatoxin ingestion, the U.S. Food and Drug Administration (FDA) also enforces a ruling that 20 parts per billion is the maximum of aflatoxin permitted in all foods and animal foods, including peanut butter and other peanut products. If purchasing raw peanuts, it is still wise to ensure that the peanuts have been stored in a dry, cool environment (the fungus grows when the temperature is between 86-96?F (30-36?C) and when the humidity is high). Roasted peanuts are thought to offer more protection against aflatoxin, plus roasting is also thought to improve peanuts' digestibility. If roasting peanuts at home, do so gently--in a 160-170? F (about 75?C) oven for 15-20 minutes--to preserve the healthy oils. For more on the effect of high heat roasting on nuts, please see the following article. Nutritional Profile Peanuts are a very good source of monounsaturated fats. In addition, peanuts are a good source of niacin, folate, copper, manganese, and protein. For an in-depth nutritional profile click he Peanuts. In-Depth Nutritional Profile In addition to the nutrients highlighted in our ratings chart, an in- depth nutritional profile for Peanuts is also available. This profile includes information on a full array of nutrients, including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more. Introduction to Food Rating System Chart The following chart shows the nutrients for which this food is either an excellent, very good or good source. Next to the nutrient name you will find the following information: the amount of the nutrient that is included in the noted serving of this food; the %Daily Value (DV) that that amount represents; the nutrient density rating; and the food's World's Healthiest Foods Rating. Underneath the chart is a table that summarizes how the ratings were devised. Read detailed information on our Food and Recipe Rating System. Peanuts, raw 0.25 cup 36.50 grams 206.96 calories Nutrient Amount DV (%) Nutrient Density World's Healthiest Foods Rating manganese 0.71 mg 35.5 3.1 good tryptophan 0.09 g 28.1 2.4 good vitamin B3 (niacin) 4.40 mg 22.0 1.9 good folate 87.53 mcg 21.9 1.9 good copper 0.42 mg 21.0 1.8 good protein 9.42 g 18.8 1.6 good World's Healthiest Foods Rating Rule excellent DV=75% OR Density=7.6 AND DV=10% very good DV=50% OR Density=3.4 AND DV=5% good DV=25% OR Density=1.5 AND DV=2.5% In Depth Nutritional Profile for Peanuts References Alper CM, Mattes RD. Peanut consumption improves indices of cardiovascular disease risk in healthy adults. J Am Coll Nutr 2003 Apr; 22(2):133-41 2003. Awad AB, Chan KC, Downie AC, Fink CS. Peanuts as a source of beta- sitosterol, a sterol with anticancer properties. Nutr Cancer 2000;36(2): 238-241. PMID:10890036. Blomhoff R, Carlsen MH, Andersen LF, Jacobs DR Jr. Health benefits of nuts: potential role of antioxidants. Br J Nutr. 2006 Nov;96 Suppl 2:S52-60. PMID:17125534. Caster WO, Burton TA, Irvin TR, Tanner MA. Dietary aflatoxins, intelligence and school performance in southern Georgia. Int J of Vit and Nutr Res 1986 56:291-5 1986. Ensminger AH, Ensminger, ME, Kondale JE, Robson JRK. Foods & Nutriton Encyclopedia. Pegus Press, Clovis, California 1983. Ensminger AH, Esminger M. K. J. e. al. Food for Health: A Nutrition Encyclopedia. Clovis, California: Pegus Press; 1986. PMID:15210. Fortin, Francois, Editorial Director. The Visual Foods Encyclopedia. Macmillan, New York 1996. Kelly JH Jr, Sabate J. Nuts and coronary heart disease: an epidemiological perspective. Br J Nutr. 2006 Nov;96 Suppl 2:S61-7. PMID:17125535. Lu KT, Chiou RY, Chen LG, Chen MH, Tseng WT, Hsieh HT, Yang YL. Neuroprotective effects of resveratrol on cerebral ischemia-induced neuron loss mediated by free radical scavenging and cerebral blood flow elevation. J Agric Food Chem. 2006 Apr 19;54(8):3126-31. PMID: 16608241. Mathers JC. Pulses and carcinogenesis: potential for the prevention of colon, breast and other cancers. Br J Nutr 2002 Dec;88 Suppl 3: S273- S279 . PMID:12498627. Morris MC, Evans DA, Bienias JL, Scherr PA, Tangney CC, Hebert LE, Bennett DA, Wilson RS, Aggarwal N. Dietary niacin and the risk of incident Alzheimer's disease and of cognitive decline. J Neurol Neurosurg Psychiatry. 2004 Aug;75(8):1093-9. PMID:15258207. Talcott S, Passeretti S, Duncan C, Gorbet W. Polyphenolic content and sensory properties of normal and high oleic acid peanuts. Food Chemistry 2005 May;90(3):379-388. Tsai CJ, Leitzmann MF, Hu FB, Willett WC, Giovannucci EL. Frequent nut consumption and decreased risk of cholecystectomy in women. Am J Clin Nutr. 2004 Jul;80(1):76-81. PMID:15213031. Wood, Rebecca. The Whole Foods Encyclopedia. New York, NY: Prentice- Hall Press; 1988. PMID:15220. Yeh CC, You SL, Chen CJ, Sung FC. Peanut consumption and reduced risk of colorectal cancer in women: a prospective study in Taiwan. World J Gastroenterol. 2006 Jan 14;12(2):222-7. PMID:16482621. More of the World's Healthiest Foods (& Spices)! http://www.whfoods.org/genpage.php?t...spice&dbid=101 Click he WHFoods: Peanuts |
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Visit to the ped's office
"Workingmom" wrote in message
Is peanuts good for anything at all? Apart from being a very cheap food source. Uh yeah, it's a good source of protein. It can lower your risk of cardiovascular disease, can reduce the risk of diabetes type 2, etc. There are many things that peanuts are good for. -- Sue |
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Visit to the ped's office
"Anne Rogers" wrote in message . .. Typical sandwitch on any given day in any given child's lunch was a PB and jelly sandwitch or peanut butter and honey. Now, you can't even get a pack of peanut butter in a restaurant except on special request because of all these horrific, extreme nut allergies. This article I read, within the last couple months, said that one very probable reason for these extreme nut allergies is nut avoidance. I will look to see if I can find this study/article again. I don't know the science, but look at what you've said, you say, everyone did eat peanut butter, but then the cause of allergies is extreme avoidance, but who was it who was doing the extreme avoidance when everyone was eating it? I think people only started avoiding peanuts once allergies seemed to increase, though of course people have had peanut allergies for years, I know people older than you who have life threatening peanut allergies and have done their whole lives. Cheers Anne No, I meant that back a number of years ago, there really wasn't any peanut allergies. Yes, there was, but I mean the person with an allergy was the rare case. There really was only a few of them. Now, though, it seems here, anyways, that everyone and their dog has a peanut allergy (when I use 'everyone' I do mean more the kids that are closer to DS's age and in school now) It seems EVERY school has a ban on nuts and/or peanuts. I know for a fact that none of the schools I went to had any sort of ban on peanuts. I didn't get a chance to look for that article that suggested peanut allergies are far more common because they're avoided a lot more in the recent past. I will as soon as I have the time! |
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