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FOOD ALLERGIES
 WHAT IS FOOD ALLERGY?

The role of the immune system is to protect the body from germs and
disease

When the food is eaten, the immune system thinks the food is harmful and
releases histamine and other chemicals to “attack” the “enemy”
causing symptoms

Food allergy: an abnormal immune response to food; usually the protein

part
 Symptoms of food allergies

Food allergies can be life-threatening

Reaction within minutes to two hours

How soon and how severe depend on:
• sensitivity to food,
• how much was consumed,
• other foods consume,
• preparation
 FOOD ALLERGIES

Hives (nỗi mề đay)

Shortness of breath
(khó thở)

Wheezing
(thở khò khè)

Tight throat; trouble swallowing

(cứng họng, khó nuốt)

Dizziness or feeling faint

(chóng mặt, yếu ớt)

Vomiting and/or stomach cramps

 ECZEMA ABDOMINAL PAIN SWELLING FACE SWELLING TONGUE SWELLING LIPS

NAUSEA OR VOMITING TINGLING IN THE MOUTH DIZZINESS TROUBLE BREATING DIARRHEA

 SKIN RESPIRATORY GASTROINTESTINAL

Hives, swelling, Coughing, wheezing, Nausea, stomach

itching, warmth, shortness of breath, pain or cramps,
redness chest pain, throat vomiting, diarrhea
tightness trouble
swallowing, hoarse
voice, nasal
congestion,
sneezing, itchy nose,
itchy eyes
CARDIOVASCULAR NEUROLOGICAL

Dizziness, pale, Anxiety,

weak pulse, fainting, feeling of “inpending doom”,
shock, loss of headache
consciousness
Are Allergic Reactions Serious?

• Yes. Allergic reactions can range from mild to very serious.

• The most dangerous reaction is called anaphylaxis. Anaphylaxis is a

severe allergic reaction that happens quickly and may cause death.

• Anaphylaxis can affect several areas of the body. It can make it hard to
breathe and make it hard for the body to circulate blood.

• The first-line treatment for anaphylaxis is a medicine called epinephrine.

 How much of a food allergen does it take
to cause a reaction?

Even trace amounts of a food allergen can

cause a reaction in some people with food
allergies. Although ingestion is the primary
cause of severe reactions, in some cases,
skin contact or breathing in a food protein
(e.g., steam from cooking shellfish) can
cause symptoms.

Is there a cure for food allergy?

Not yet. Strict avoidance of the food
allergen is the only way to prevent a
reaction and an epinephrine auto-injector is
the only medicine to stop a severe reaction
called anaphylaxis.
How to Recognize and Treat a Reaction

It is important to be able to quickly recognize and treat an allergic reaction

• The first symptoms usually appear between a few minutes and two
hours after exposure to a food allergen, but they can also begin later

• Symptoms can affect many different parts of the body. The symptoms
can be mild (itchy nose or a few hives), but they can also be severe
(trouble breathing, repetitive vomiting, weak pulse, etc.).

• In some food allergy reactions, after the first symptoms go away, a

second wave of symptoms can start one to four hours later

• Anaphylaxis should always be treated with an injection of epinephrine.

Mild allergy symptoms can be treated with antihistamines, they should
never be given as a substitute for epinephrine
Most common food allergies
 Most common food allergies

Children
Milk, egg, peanuts, wheat, soy, tree nuts
Most will outgrow eggs, milk, wheat, and soy

Adults
Peanuts, tree nuts (almonds, walnuts), fish,
shellfish (shrimp, lobster, crab), mollusks (oysters,
clams, scallops)

Food prepared in containers or with utensils that have previously

been used with nut products can cause a reaction
 How to avoid food allergies?

• There is no cure for food allergy

• Complete and strict avoidance is the only way to prevent

- Try to know which customers have allergies and what those are
- Identify the foods to which customers are sensitive
- Read ingredient labels thoroughly
- Avoid food allergens and products with advisory labels for customer’s
specific allergens
 Managing Food Allergies

• Totally avoid food allergens

• Wise food choices through vigilant label reading, asking

questions

• Careful food preparation and clean up

• Be prepared in case of a reaction (Have a plan in case

of allergic response)
 Vigilant Label Reading

• Read every label every time

Formulations can change without warning

• Don’t rely on “safe lists”

• Allergens can be in non-food items

• Soaps, shampoos, skin products, medications, pet foods

“May contain” statements: a manufacturer’s warning that:
- the product might have been in the vicinity of another product that contains the
allergen during the production process.
- not stating that there is any of the allergen in the product. But it’s a caution that
there is some degree of risk of potential cross-contamination (usually trace) with
the noted allergen
 Careful Food Preparation

Wash hands, cooking utensils, and food preparation surfaces to

avoid reactions from trace amounts of proteins left behind.
- Liquid soap, bar soap, or commercial wipes for
hands not antibacterial gel sanitizers
- Dishwashing detergent and hot water for cooking
utensils and cutting boards
- Common household cleaners for counters,tables,
and other surfaces
 Be Prepared for an Allergic Reaction

• Accidents are never planned

• Keys to being prepared:
- Medications must be immediately available at all
times
- Knowing how to recognize symptoms and administer
medications quickly
- A written Food Allergy Action Plan
 Food intolerance

Difficulty in digesting certain foods, beverage, food additives that

produces in symptoms in one or more body organs and system

Some people react to certain foods and eating them may cause
uncomfortable symptoms or, in rare cases, a severe illness

Food allergy Food intolerance

Immune system reaction Inability to digest a food
 Most common food intolerances

• Dairy (lactose) – the sugar found in all mammals’ milk,

e.g. cow’s, goat’s and buffalo
• Gluten (cieliac disease) – the protein found in wheat,
rye, barley and some oats
• Food additives: MSG, sulphites
 Lactose intolerance

Symptoms caused by maldigestion of lactose

Lactose is the sugar of milk

lactose

Fatulence
glucose

lactase
galactose

Fermentation
Bloating

Gases Acid

Bloating Abdominal cramps

Abdominal cramps
Diarrhea
Diarrhea
• Genetic lactase deficiency (Inborn lactase deficiency
extremely rare)
•Intestinal diseases
→ Damage of the intestinal villi
→ Secondary lactase deficiency
• Lactase deficiency in premature infants
Differences of lactose intolerance and milk allergy

Lactose intolerance Milk allergy

Origin of the
Lactose Milk protein
ailment

Cause Enzymatic deficiency Immunologic reaction

Flatulence, bloating, Exzema, nausea, diarrhoea,

Symptoms diarrhoea, abdominal colic, respiratory dysfunction,
pain anaphylaxis

Almost exclusively in infants

Occurrence Mainly in adults
and small children

Dietary Replacement of milk by

Reduction of lactose
treatment special formula
 Treatment of lactose intolerance
Treatment
Less dairy products
Low-lactose products
• Fermented
• Lactose hydrolysed
Lactose-free products
• Matured cheese
• Removed lactose
Lactase preparations
• Added in the product
• Consumed with the product
Possible problems
Poorer diet
Deficiency of calcium
Some lactose left
Sweet taste in some products
Methods not readily available
Sweet taste in some products, expensive
Not efficient in all individuals,expensive
,
 Celiac disease (Coeliac)
also known as celiac sprue, non-tropical sprue, and gluten-sensitive enteropathy

Gluten is a protein found in

wheat, barley, and rye

Celiac Disease is Characterized by

Gluten-Induced Intestinal Damage

Barley
Wheat

Rye

Not found in Oats

 Celiac disease (Coeliac)

ABNORMAL IMMUNE RESPONSE

DIETARY GLUTEN INTESTINAL
Response to gluten attacks
wheat, rye, barley… DAMMAGE
normal intestinal tissue
Celiac Disease is a condition in which consuming gluten leads, in
susceptible people, to damage to the lining of the small intestine, resulting
in the inability to properly absorb nutrients into the body.

This can lead to many different symptoms:

- fatigue,
- malaise (feeling generally poorly),
- bloating,
- diarrhea.

Left untreated or insufficiently treated, celiac disease can lead to

damage to other organs
 These foods typically contain gluten
(unless specially prepared to be gluten-free)

• Breads and other baked products • Prepared soups

• Cereals • Salad dressings

• Snack foods and chocolate
• Pastas
bars
• Prepared meats (such as hot dogs,
hamburgers, deli meats)

These foods in their native state do not contain gluten

(and can be referred to as naturally gluten-free):

• Cheese • Nuts
• Eggs • Seeds
• Fish • Unprocessed meat
• Fruits • Vegetables
• Legumes • Wine and spirits
• Milk • Yogurt
 Treating Celiac Disease with
a Gluten-Free Diet

The key to successfully treating celiac disease is changing the diet.

Because consuming gluten is what triggers celiac disease, the
treatment relies on eliminating — not just reducing — gluten from
diet. Called a gluten-free diet
 Here is a list of certain common, gluten-containing ingredients found
in prepared foods. Avoid foods with these ingredients:

• Barley malt, malt extract, malt syrup, and malt vinegar.

• Soya sauce manufactured from wheat.
• Modified food starch if it is derived from wheat.
• Brewer’s yeast.
• Products that do not specify their content.

Here are a few items that generate some controversy as to whether they are
gluten-free or not:

• Maltodextrin
• Wheat starch.
 Dealing with Cross-Contamination

Cross-contamination refers to the process by which an item which should

be gluten-free becomes contaminated with gluten during the processing or
preparation of the food.

Examples of settings in which cross-contamination may occur:

• During food processing in manufacturing plants.

• Re-use of frying oil that was previously used to fry gluten-
containing foods
• Sharing knives.
• Using toasters and cutting boards for both gluten-containing
foods and gluten-free foods.
• Grilling surfaces.
 GOUT DISEASE

• What is GOUT?
GOUT is a form of arthritis caused by excess uric acid in the bloodstream.
(Arthritis is an inflammation of the joints)

The formation of uric acid crystals in the joints causes the symptoms of gout.
These crystals trigger inflammation and pain in the joints and surrounding
tissue
• What is uric acid and how is it formed?

Uric acid is a normal body waste product. Uric acid forms when chemicals
called purines break down.

Purines are a natural substance found in many foods such as liver,

shellfish, red meat ... They can also be formed in the body when DNA is
broken down in the body.

Gout occurs more commonly in those who regularly eat red meat or
seafood. Alcohol consumption interferes with the removal of uric acid from
the body. Eating a high-purine diet also increases the amount of uric acid in
the body
 Breaking down of body purines
Eating a high-purine diet
(byproduct of metabolism)

Too much of Uric acid in bloodstream

(known as hyperuricemia)
Body is no longer good at
breaking uric acid down
Uric acid crystals to build up in the joints
• Genetic factors
• Risk factors Excruciating pain, warmth, and redness
- Kidney disease
- Diabetes
-Obesity
-Regular eating red Severe gout attack / have been living with gout for a while
meat or seafood
Uric acid builds up in the urinary tract and crystallize
there: formation of Kidney stones
 GOUT SYMPTOMS

Gout disease is characterized

by a red, hot, and swollen joint
PURINE FOOD ADDITIVES

Disodium inosinate (E631)

Disodium guanylate (E627)
Are used as a flavor enhancer, in synergy
with monosodium glutamate (MSG) to provide
the umami taste

They often found in instant noodles, potato chips, and a

variety of other snacks

E631, E627 is not safe for babies under twelve weeks, and should
generally be avoided by people with gout
CAN GOUT BE CURED?

GOUT is a long-term disease, never be cured

GOUT can be controlled by a combination of:

- Medication to control the uric acid level
- Anti-inflamation drugs, colchicine, and steroids to treat a flare-up
- Following a low-purine diet helping limit the body’s uric formation
Many lifestyle and dietary guidelines that can be followed to protect
against attack or prevent gout:
- maintain a high fluid intake of around 2 to 4 liters a day
- avoid high-purine diet (red meat, organ meats, seafoods,
asparagus, mushrooms…)
- avoid alcohol
- maintain a healthy body weight
HALAL FOODS
HALAL: an Arabic word meaning permitted, allowed, lawful in Islam

It applies not only to meat and poultry, but also to other food
products, cosmetics, and personal care products.

The term also applies to personal behavior and interaction with

the community

For a product to be Halal it should be free from all

traces of Haram, Najis and Doubtful substances.
 For a product to be Halal it should be free from all
traces of Haram, Najis and Doubtful substances.

HARAM: an Arabic word meaning Unlawful, forbidden in Islam.

It is directly opposite of halal.

NAJIS: Things that are filthy or unclean according to Islamic law.

They contaminate products and equipment. e.g. Blood, Urine, Wine,
Pig, Carrion etc
FILTH ACCORDING TO ISLAMIC LAW
Filth is things that are considered as impure and dirty and it should
not be used as foods, drinks or others

Filth, according to Islamic Law are:

• Substances from Pork, Blood and Carcasses (Carrion) which

are filth by themselves and as such cannot be accepted as
clean.

• Clean substances contaminated by filth and cannot be

purified.

• Clean substances contaminated by filth and can be purified.

Basic reasons for the prohibition of things are impurity and harmfulness

• Carrion and dead animals are unfit for human consumption because the
decay process leads to the formation of chemicals harmful to humans

• Blood that is drained from an animal contains harmful bacteria, products

of metabolism, and toxins

• Swine serves as a vector for pathogenic worms to enter the human

body.

• The pork fat has been mentioned as incompatible with human fat and
human biochemical systems

• Intoxicants are considered harmful for the nervous system, affecting the
senses and human judgment, leading to social and family problems, and
might even lead to death
DEFINITION OF HALAL FOOD

The word ‘Food for Muslims’ or ‘food certified Halal’ can be

defined as:

Free of, and not made of, or containing any part or substance
taken or extracted from animal which are forbidden (HARAM)

• Not made of animal or subsantces which are declared as filth

• Not containing any substances, which is declared as filth

• Not contaminated any filth substances: prepared, processed,

produced or manufactured using utensils, equipment and / or
machinery which are not free from filthy substances
• Not come into contact or be in close proximity with any food
which do not fulfill the requirements during preparation,
processing or storage
 HALAL FOOD

• Halal dietary laws determine which foods are lawful or permitted for Muslims.
• These laws are found in the Qur’an and the books of hadith (the traditions).

Halal dietary laws concern the following five issues:

1. Prohibited animals
2. Prohibition of blood
3. Method of slaughtering and blessing
4. Prohibition of carrion
5. Prohibition of intoxicants
1. Prohibited and Permitted Animals

Prohibited Animals:

• Pigs, boars (wild swine), and swine are strictly prohibited,

• Carnivorous animals such as lions, tigers, cheetahs, dogs, and cats,
• Carnivorous birds of prey such as eagles, falcons, ospreys, kites, and
vultures.
Prohibited Animals:

• Animals which are permitted to be killed in Islam such as rats, centipedes,

scorpion…
• Animals and insects forbidden to be killed in Islam, as ants, bees…
• Animals which are generally considered as repulsive such as lice, flies,
maggots (larva of fly…)
Permitted Animals

• Domesticated animals: ruminants with split hoof: cattle, sheep, goat, and
lamb, camels and buffaloes.
• Birds that do not use their claws to hold down food, such as chickens,
turkeys, ducks, geese, pigeons, doves, partridges, quails, sparrows,
emus, and ostriches.

Split hoof Undevided hoof

Ruminant: hoofed mammal that has a complex 3- or 4-chambered stomach

and that chews the cud.

Ruminants include cattle, sheep, deer, goats

 SEA ANIMALS

• Animals that wholly live in water (not water and land)

• There is no requirement to slaughter sea animals similar to land

animals, even if they are mammals (whale, dolphin…)

• They do have to be killed humanely, generally by leaving them

out of the water to let them die their natural death

• It is permitted to eat dead sea animals (they must not show signs
of deterioration and spoilage)
 FISH AND SEA FOOD

Fish and seafood can be divided into four categories:

(some categories universally accepted as halal, whereas others accepted
by some people and not by others).

• Category one: fish with scales and fins. Acceptable by all the Muslim
consumers

• Category two: fish or fishlike animals which may have fins but not
removable scales. Some may breathe oxygen from air rather than
water, but live in water all the time (catfish, shark…)

Acceptable to the majority of Muslim consumers, but not all accept

them as halal. (they might consider them makrooh: disliked or
detested).
• Category three: several species (mobile or not) of various shapes and
sizes, that cannot survive without being in water (includes marine
mammals). Generally molluscs or crustaceans: clams, mussels, lobsters,
shrimp, oysters, octopus, scallops, and squid

The majority of Muslim consumers eat them; however, others consider

them either haram.

• Category four: many of the animals under the definition of seafood. They
are amphibian animals: crabs, snails, turtles, crocodile, and frogs

These are generally not considered halal

 MILK

One of the recommended foods for Muslims. It is considered pure and

palatable for drinkers

Food additives:
• Vitamins A and D
• Emulsifiers.
• Stabilizers, thickeners

These additives and other ingredients must be from halal

sources
 CHEESE

• Bovine rennet (enzyme) produced from calves that have not been
slaughtered according to Muslim requirements is not acceptable
• Enzymes produced from microorganism are universally accepted,

• Enzymes obtained from pigs are haram.

• Enzymes from calves (calf) or other permitted animals, but if they
are not halal slaughtered, these enzymes are not acceptable for
halal cheese production.
2. Prohibition of Blood

• Blood that pours forth from an animal when it is slaughtered.

• Anything made from blood of any animal, including fish.

• Products such as blood sausage and ingredients such as

blood albumin are either haram
3. Proper Slaughtering of Permitted Animals

• Animal must be slaughtered by an adult and sane Muslim.

• The name of Allah must be pronounced at the time of slaughter.

• Slaughter must be done by cutting the throat in a manner that

induces rapid and complete bleeding, resulting in the quickest
death.
 Hunting

• Hunting of permitted wild animals (deer, elk), and birds (doves,

pheasants, and quails), is permitted for the purpose of eating, but not
merely for deriving pleasure out of killing an animal.

• The name of Allah may be pronounced at the time of ejecting the

hunting tool rather than the actual catching of the hunt.

It is unlawful when the meat of a permitted animal that dies:

• of natural causes or diseases,
• from being gored by other animals,
• by being strangled,
• by falling from a height, through beating, or
• by being killed by wild beasts
 4. Prohibition of Alcohol and Intoxicants

Alcohol (in the Quran is khamr): means that which has been fermented:
• alcoholic beverages (wine, beer, whiskey, brandy)
• all things that intoxicate or affect one’s thought process.

The small amount of alcohol contributed from food ingredients

might be considered an impurity and hence ignored

Alcohol can be used in food processing:

extraction,
precipitation,
dissolving,
as long as the amount of alcohol remaining in the final product is very
low, generally below 0.1%.
 Breads

Many breads are made with yeast, which generates carbon dioxide
and also alcohol.

Although alcohol is one of the haram ingredients, the purpose in

making the bread is not similar to brewing alcoholic drinks. Hence,
there is no concern with the presence of any residual alcohol in
bread.
 Halal Food Production

1. All raw materials used must be free from any Haram substances.

2. There should be no contamination during delivery and storage of raw

materials from any Haram substance.

3. The production plant and utensils must be free from Haram

substance.

4. There should be no contamination during preparation, processing,

handling, packaging, storage and distribution from any Haram
substance.

5. The Halal products must be physically separated, at all times, from

any other products that are not Halal certified.

6. Halal products shall be processed, packed and distributed under

hygienic condition in accordance with good hygiene practices (GHP),
good manufacturing practices (GMP).
 Some Examples of Halal Products

Fresh Milk, Eggs, Honey

Mushroom and micro-organisms
Natural Minerals and Chemicals
Genetically Modified Food (GMF)
 Materials Status
Haram and
1 Pork Derivatives (e.g. lard, hair, bone, enzymes)
Najis (filthy)
Pork utilisation in any form (e.g. in fermentation media, Haram and
2
processing aids etc) Najis
Material derived from human body (e.g. L-Cysteine from
3 Haram
human hair etc)
Blood and it’s derivatives (e.g. globulin concentrate Haram and
4
substitution for fat free meat on patties) Najis
Haram and
5 Alcoholic Drinks (Khamr)
Najis
By product of alcoholic drinks industry: Haram
a) Physically separated from alcoholic drinks and it’s
6 derivatives
b) Chemically reacted to become a new product Halal

Emulsifiers (E471, E472 etc.) Halal

a) Derived from vegetable
7
b) Derived from Halal animal (Islamically slaughtered) Halal
c) Derived from Haram animal Haram
 Halal Certification

Halal Certification is a recognition that the products are premissible under

Islamic law.

Label ‘HALAL’, ‘CERTIFIED HALAL’ or any other statement indicate:

manufacture, preparation and sale in the premises is Halal for Muslims.
 KOSHER FOOD

Permitted food of the Jews is called kosher.

 Kosher dietary laws

• Kosher dietary laws determine which foods are fit or proper for
consumption by Jewish consumers who observe these laws.

• The laws are Biblical in origin, coming mainly from the original five
books of the Holy Scriptures (the Torah)(Kinh Thánh).
 KOSHER FOOD

Kosher means “fit and proper”. It does not mean food blessed by a rabbi

Foods can be grouped into three broad categories

Always acceptable as kosher. Kosher supervised. Foods produced

Includes raw fruits & vegetables that under the authority of a rabbi or kosher
have not been further processed certification agency to ensure ingredients
& food processing meet kosher dietary
requirements.

Never kosher. The Bible prohibits certain

foods for Jews, including: shellfish, fish
without both fins & scales, pork.

Rabbi: a Jewish scholar or teacher, especially one who studies or teaches Jewish law
 All kosher foods can be grouped into four further groups

MEAT: Kosher fowl (poultry) and meat (from

animals that chew their cud and have split
hooves), must:
• come from a kosher species
• be slaughtered by specially trained ritual
slaughterers.
Cows, sheep, goats, and chicken are in this
category
DAIRY: All foods derived from or containing milk :
• Milk, butter, yogurt, and cheese.
• Milk derivatives: casein and whey protein.
All dairy products require reliable kosher supervision

FISH: Kosher fish must have fins and easily removable scales

PAREVE: These neutral foods contain neither meat nor dairy, or their
derivatives. They must also not have been prepared or processed with
meat or dairy equipment.
These include fresh fruits and vegetables, grains, pasta, soft drinks,
and eggs

Egg containing a blood spot may not be eaten. Only boiled

eggs are allowed to be eaten without checking for blood spots
Kosher dietary laws deal with three issues (focused on the animal
kingdom):
1. Allowed animals
2. Prohibition of blood
3. Prohibition of mixing of milk and meat

• Additionally, for the week of Passover (in late March or April)

restrictions on chometz, the prohibited grains (wheat, rye, oats, barley,
and spelt),

Passover: the major Jewish spring festival that commemorates the

liberation of the Israelites from Egyptian slavery

Chometz: any mixture that contains flour and water that has been
allowed to rise
1. Allowed Animals for Kosher

• Ruminants with split hoofs that chew their curd

• Traditional domestic birds (chicken, turkey, squab (quail), duck,

goose)

• Fish with fins and removable scales

Prohibited Animals for Kosher

• Pigs, wild birds, sharks, catfish, monkfish, and similar species (birds in
the rattrie category: ostrich, emu, and rhea)
• All crustacean and molluscan shellfish.
• Almost all insects are prohibited such that carmine and cochineal
(natural red pigments) are not used in kosher products
 Slaughter

• Ruminants and fowl must be slaughtered:

- by a specially trained religious slaughterman(shochet),
- using a special knife designed for the purpose (chalef)

• The animal is not stunned prior to slaughter

• The animal will die without showing any signs of stress

The rules for slaughter are very strict

- chalef must be checked before and after the slaughter

- the cut on animal’s neck must be checked after each slaughter
 2. Prohibition of Blood

• Meat and poultry must be further prepared by:

- properly removing veins, arteries, prohibited fats, and the sciatic
nerve.
- soaking and salting within 72h of slaughter to remove prohibited
blood. The salted meat is then rinsed three times

• Generally, ingredients or materials that might be derived from

animal sources are prohibited because of the difficulty of
obtaining them from kosher animals.
(including: emulsifiers, stabilizers, surfactants…, particularly those
materials that are derived from fat).
 3. Prohibition of Mixing of Milk and Meat

• Dairy & meat cannot be served together during the same meal.

• There is a waiting period (between 1-6 hours, according to custom)

after eating meat before eating dairy, and after eating hard cheese
before eating meat.

• The pareve foods can be used with either meat products or dairy
products.
However, if they are mixed with meat or dairy, they take on the
identity of the product they are mixed with (an egg in a cheese soufflé
becomes dairy).
• Even though fish is pareve & may be eaten at both meat & dairy
meals, at a meat meal it must be prepared and served with separate
utensils.

• Fish may be eaten either before or after meat.

• DE foods: a product with no dairy ingredients is made in a dairy

equipment (rather than dairy).
ME foods: a product with no meat ingredients is made in a meat
equipment

The DE food can be eaten on meat dishes and the ME food on dairy
dishes
The kosher home has at least 2 sets of dishes, silverware, pots, pans,
and utensils: one for meat, one for dairy.

They are kept in separate cabinets & drawers, marked meat and dairy.

Since meat & dairy must be kept separate throughout the kosher kitchen,
this also applies to:
sink, tables, countertops,
refrigerators and freezers,
the stove top, the oven and broiler, portable electric broilers,
small appliances, and dishwashers
Kosher cooking must be initiated by your kosher employer/client.

He or she must ignite the flame or turn on the electricity used to cook
or heat up food you are preparing, whether it is through boiling,
baking, frying, deep frying, or roasting.

 Microwaving is not included in this kosher law.

 Kosher certification

• All of the component ingredients are certified kosher, including any

processing aids that contact the food.

• The production equipment must be kosher.

• Processed foods must be prepared under rabbinical supervision.

Kosher food identification: many certification

agencies have put their trademarked symbols
on their supervised products.
VEGETARIANISM
 VEGETARIANISM

Veganism is a practical philosophy oriented toward:

- living without directly or indirectly harming or exploiting animals
- actively seeking to end that harm and exploitation where it exists.

excluding all meat and fish, and sometimes, in the case of vegans,
all animal products (eggs, cheese…) from one’diet

Based on life styles, philosophies, and religions vegetarianism

encompasses a variety of options and choices
 Reasons may people have for being vegetarian

- Decrease risk of chronic diseases:

• Decraese calorie intake
• Intake healthy vegetable oil
• Increase intake of high nutrient dense foods
• Increase intake of natural antioxidants
- Environment protection
Vegan:
Diet consists of only plant foods: fruits, vegetables, legumes, nuts,
seeds, grains and avoid all animal foods including meat, dairy, honey,
and eggs
All animal products are omitted

Vegetarian:
Will eat a variety of food combinations depending on what type of
vegetarian they are
• Lacto-vegetarians: avoid meat, poultry, and fish as well as
eggs but eat plant foods and dairy products

• Ovo-vegetarians: avoid meat, poultry, and fish as well as

dairy but eat plant foods and eggs

• Lacto-ovo vegetarians: avoid meat, poultry, and fish but eat

plant foods, dairy products, and eggs

• Pescetarians or Pesco vegetarians: eat seafood but avoid

chicken and other meats
 Meat Poultry Fish Eggs Dairy

Vegan – – – – –

Lacto-vegetarian – – – –

Ovo-vegetarian – – – –

Lacto-ovo-vegetarian – – –

Pesco-vegetarian – –

Flexitarian Occasional Occasional Occasional

 BENEFITS

Decrease risk of chronic diseases

• Cardiovascular
• Hypertension
• Cancer
• Diabetes
• Obesity
• Kidney disease/ renal stones
• Gallstones

General Diet Quality

• Decrease calorie intake
• Increased intake of high nutrient dense foods

Environmental
• Use fewer resources for production
Protein and essential amino acids
vegetarians typically consume lower amounts of protein
Deficiency in some essential amino acids

Iron
Risk of iron-deficiency:
Milk is not a good source of iron, the iron in egg has a low bioavailability
→ follow a balanced vegetarian diets

Vitamin D
Vegetarians generally have low level of vitamin D
Low level of vitamin D are associated with a decreased ability to absorb
calcium

Vitamin B12
Vitamin B12 is not naturally found in any significant amounts in plant foods,
→ Risk of vitamin B12 deficiency.
 Vegetarian diet issues

• Vegetarian diet is too strict and limiting

• Vegetarians are lacking in essential amino acids
• Vegetarians don’t receive adequate calcium
• Vegetarians need to take additional supplements
• Vegetarian diets aren’t meant for children or pregnant
women
 Nutritional Concerns of Vegetarianism

Vegetarians can obtain all the nutrients needed to be healthy by consuming a

varied diet.

Omega 3;
Vit. D; B12

Calcium-rich foods Protein-rich foods

 Main nutrients to consider for vegetarians and vegans

• Protein: consume a range of different proteins to make sure

to get enough of all the essential amino acids.

• Calcium: for vegans and ovo-vegetarians, especially when

breastfeeding as requirements for calcium increase during
this time. Consume dairy products; green leafy vegetables,
calcium fortified soy milk.

• Omega-3 fatty acids

• Iron

• Vitamin B12: dairy products; fortified food items

Vegan diets are lacking in some vital nutrients. Unfortunately, a
diet that excludes all animal products does have some
nutritional drawbacks.
calcium, omega-3 fatty acids, vitamin B-12 and folate—all of
which are present in meat and dairy—as key nutrients a vegan
diet can lack
 MEAT ANALOGUES

• Food products that are made to have similar texture, color, taste
and form as meat.
• They can be considered to be meat substitutes or meat
alternatives because they provide a good source of protein.
• Generally meat analogues are made from soy protein or gluten
protein
Veggie Patties Beef Patties

•120 calories •216 calories

•14g Protein •14g protein
•5g Fiber •0g Fiber
•15% Daily value calcium •2% DV Calcium
•10% DV iron •9% DV Iron
•1.5g Saturated Fat •5g Saturated Fat
•5mg Cholesterol •60mg Cholesterol
Soy Deli Slices Turkey Deli Slices

•3 g fat •0.5g fat

•0g Saturated Fat •0g Saturated Fat
•0mg Cholesterol •20mg Cholesterol
•3g Fiber •0g Fiber
 Meat analogues

Advantages
• Generally a good source of high-quality protein, providing
essential amino acids.

• Lower in fat compared to meat and therefore lower in

calories as well. However some of the fat may be trans
fat

• They are often fortified with the micronutrients that they

are lacking

Disadvantages

• Often have higher amounts of sodium and are highly processed

• Likely to have so many ingredients, additives, and

preservatives.
MEDITERRANEAN DIET
 SLOVENIA
FRANCE CROATIA

ITALY
MONTENEGRO
ALBANIA
SPAIN
GREECE
TURKEY

SYRIA
MOROCCO ALGERIA
LEBANON
TUNISIA
ISRAEL

LIBYA EGYPT

Although different regions in the Mediterranean basin have their own diets, these
could be considered as the variants of a single Mediterranean Diet (MedDiet)
The Mediterranean Diet can be defined as the dietary pattern found
in the olive-growing areas of the Mediterranean region

It can be thought of as having eight components:

1. High monounsaturated–to–saturated lipid ratio
2. Moderate ethanol consumption
3. High consumption of legumes
4. High consumption of cereals (including bread)
5. High consumption of fruits
6. High consumption of vegetables
7. Low consumption of meat and meat products
8. Moderate consumption of milk and dairy
products
There are various formulations of what is meant by the term ‘traditional MedDiet’,

The following list is taken from the MedDiet 2004 International Conference

• Olive oil as added lipid

• Daily consumption of vegetables
• Daily consumption of fruits
• Daily consumption of unrefined cereals
• Bi-weekly consumption of legumes
• Nuts and olives as snacks (generally eaten just before a meal)
• Bi-weekly consumption of fish
• Daily consumption of cheese or yogurt
• Monthly or weekly consumption of meat or meat products
• Daily moderate consumption of wine, if it is accepted by religion and
social grounds
The Traditional Healthy Mediterranean Diet Pyramid,
 Meats & Sweets
Less often
Wine
in moderation Poultry, Eggs, Cheese and Yogurt
Moderate portions, daily to weekly

Fish and Seafood

Often, at least twice a week
Drink water

Fruits, Vegetables,
Grains (mostly whole),
Olive oil, Beans, Nuts,
Legumes, Seeds, Herbs
and Spices
Base every meal
on these foods

Be physically active;
Enjoy meals with others

© 2009 Oldways Preservation and Exchange Trust • www.oldwayspt.org

 MEDITERRANEAN DIET

Based on traditional foods from countries that

surround the Mediterranean Sea

1. Eat lots of vegetables

2. Change the way you think about meat
3. Enjoy some dairy products
4. Eat seafood twice a week
5. Cook a vegetarian meal once a week
6. Use good fats
7. Switch to whole grains
8. For dessert, eat fresh fruit

Look for ways to be active and Spend time with family and friends
 Instead of.... Choose....
Mayonnaise on your sandwich Hummus

Butter on your toast Olive oil or nut butter

Meat in pasta sauce More vegetables!

Baked pear & yogurt sauce
Chocolate cake
Oatmeal with berries or
A bagel with jam
Greek yogurt with granola

Hummus: a thick paste or spread made from

ground chickpeas or other beans and sesame
seeds, olive oil, lemon, and garlic
 Health benefits

Scientific evidence shows the Med Diet helps:

• Reach weight loss or management goals
• Lower your risk of heart disease and
high blood pressure
• Fight certain cancers and chronic diseases
• Reduce asthma
• Avoid diabetes; manage blood sugar
• Resist depression
• Nurture healthier babies
ORGANIC FOODS
 ORGANIC FOODS

• No antibiotics
• No growth hormones
• Animals raised on organic feed
• Farmed without pesticides or herbicides
• Farmed without synthetic fertilizers
Organic foods have been grown or farmed without the use of artificial
chemicals, hormones, antibiotics or genetically modified organisms.

In order to be labelled organic, a food product must be free of artificial food

additives.
This includes artificial sweeteners, preservatives, coloring, flavoring
andmonosodium glutamate (MSG).
 Organic Foods May Contain More Nutrients

• Organically Grown Crops Have More Antioxidants and Vitamins

• Nitrate Levels are Generally Lower
• Organic Dairy and Meat May Have A More Favorable Fatty Acid Profile

However, Several Studies Found No Differences

Organic foods contain Less Chemicals and Resistant Bacteria

Organic foods cost more

Organic food cannot produce enough food to feed everyone

GENETICALLY MODIFIED ORGANISMS (GMO)

GENETICALLY MODIFIED FOODS (GMF)

 Genetic selection

cabbage kale broccoli

wild cabbage

brussel sprouts
cauliflower

kohlrabi
 Genetically modified organism

Cell & tissue

culture Plant
breeding
Bacteria

DNA extraction

Gene
Cloning transfer
 GMO – Insect tolerance

Corn borer (worm) feeds

on the corn plant and
ingests the toxin generated
by bacterial gene

Gene is
transferred
from bateria
into corn

The insect dies

 Herbicide tolerance - crop can withstand herbicide applications
 Insect tolerance - plant produces toxin to kill pest
 Improved nutrition – plant produces a substance of nutritive value or
is changed to not produce an antinutrient
 Disease resistant – crop is resistant to certain disease
 Stress Tolerance – crop is tolerant of stress, low nutrient levels or
excess nutrients
 Increased Storage – crop can be stored longer to avoid spoilage
losses
 Medicinal uses – crops that produce medicines or vaccines
 Industrial uses – crops to make more efficient industries
 GM Crops that have been commercialized in US
Percentage US acreage

cotton sugar soybean corn canola papaya alfalfa summer

beet squash

IR=insect resistant, HT=herbicide tolerant, DT=drought tolerant, VR=virus resistant

 Human health Microorganism
Environment
flora
Environmental hazards
Unintended harm to other organism
Difficult to design toxin  kills crop-damaging pests, not
other insects
Reduced effectiveness of pesticides
Develops resistance
Gene transfer to non-target species
Cross-breeding
Transfer of herbicide resistance from crops to weeds
The “superweeds” will then have herbicide tolerance as
well
Human health risks
Allergenicity
We already have allergies to peanuts and other foods…
Introducing gene may create more allergies
Unknown effects on human health
However, proposal to introduce a gene from Brazil nuts into
Soyabeans was abandoned

On the whole, with the exception of possible allergenicity, scientists

believe that GM foods do not present a risk to human health!
 Potential microbial flora Hazards

Unintended effects Potential influence of other genes in the

microorganisms -> unexpected hazards

Antibiotic resistance Increased risk of human and animal

diseases
No need to label  same wrt to nutrition
Europe and Japan  Mandatory
1% contamination of unmodified products with GM foods
Consumers have the right the know the information
Let consumers decide  but no choice
Reduced sales, so processors do not sell GM foods
EU has disguised policy of protectionism
Canada and US  Voluntary
Mandatory for Non-GM foods
Let consumers decide  more choices