What are allergens?

What are allergens?
Allergens are substances that cause the immune system to trigger and act against itself. Normally, this condition happens when foreign bodies such as bacteria enter the human body.

However, innocent and harmless bodies (proteins) such as pollen, peanuts, milk, penicillin may not be recognized by the immune system and continue to function as a harmful foreign body. Yet, wasps and other insects produce allergens as a defense mechanism.

A food allergy is triggered when natural substance is mistaken for a hostile invader, causing immune systems to mobilize to repel the invader.

Food allergies are mediated by IgE antibodies to protein-a characteristic shared with other allergens such as those present in hay fever (an acute allergic nasal condition) an wasp-sting reactions.

The severity of food allergy symptoms varies from life threatening reactions when exposed to food proteins that are allergens to which they are sensitized, to less severe reactions such as skin irritation and breathing difficulties.

Since no cure is available for food allergies. Avoidance is the only preventive measure available to allergic consumers.
What are allergens?

Calcium in Human Body

Calcium is vital for the formation of strong bones and teeth and for the maintenance of healthy gums. It is also important in the maintenance of a regular heartbeat and in the transmission of nerve impulses.

Calcium lowers cholesterol levels and helps prevent cardiovascular disease. It is needed for muscular growth and contraction, for the prevention of muscle cramps. It may increase the rate of bone growth and bone mineral density in children.

This important mineral is also essential in blood clotting and helps prevent cancer. It may lower blood pressure and prevent bone loss associated with osteoporosis as well. Calcium provides energy and participates in the protein structuring of RNA and DNA. It is also involved in the activation of several enzymes, including lipase, which breaks down fats for utilization by the body.

In addition, calcium maintains proper cell membrane permeability, aids in neuromuscular activity, helps to keep the skin healthy, and protects against the development of preeclampsia during pregnancy, the number one cause of maternal death. If high blood pressure develops due to pregnancy, it can be reduced by calcium intake.

Calcium protects the bones and teeth from lead by inhibiting absorption of this toxic metal. If there is a calcium deficiency, lead can be absorbed by the body and deposited in the teeth and bones.

Calcium deficiency can lead to the following problems: arching joints, brittle nails, eczema, elevated blood cholesterol, heart palpitation, hypertension (high blood pressure), insomnia, muscle cramps, nervousness, numbness in the arms and/or legs, a pasty complexion, rheumatoid arthritis, rickets and tooth decay.

Deficiencies of calcium are also associated with cognitive impairment convulsions, depression, delusions and hyperactivity.
Calcium in Human Body

High Fructose Corn Syrup

High Fructose Corn Syrup
The commercial value of high fructose corn syrup is based on the increased sweetness of the High Fructose Corn Syrup (HFCS) compared to the starting material glucose obtained from starch.

On sweetness comparison basis glucose is only about 70% as sweet as sucrose whereas fructose is sweeter compared to sucrose to the extent of 20–60% depending conditions used.

The abundant supplies of cheap corn in USA, as well as efficient processing techniques and valuable by-products such as corn oil and protein provide the basis for the low cost manufacture of HFCS.

Typical syrups made from starch contain a mixture of glucose, fructose, and other saccharides.

The equilibrium limitation of the enzymatic conversion of glucose to fructose, as well as sweetness and manufacturing cost restrictions, led to the development of fructose syrups containing 42% fructose on a dry basis to replace liquid sucrose in many food applications.
High Fructose Corn Syrup