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Cellulase
An enzyme
capable of breaking down cellulose. Does not occur naturally in the human digestive tract, but may be
found in digestive enzyme supplements.
Cellulose
An important dietary fibre which is a constituent of plant
cell walls. It is not digestible by the enzymes of humans or animals, only by
bacteria in the rumen of some animals.
Cereals
Also known as grains, cereals are the seeds of domesticated
grasses, including wheat, rice, millet, oats, maize, barley and rye. Wheat,
oats, rye, maize and barley contain gluten; rice and millet do not. Maise is usually promoted as a gluten-free grain, but this is incorrect. Unrefined
cereals are a good source of B vitamins. Except for maize (which is short of the
amino acid tryptophan), cereals are usually short of the amino acid lysine and
do not therefore constitute complete proteins.
Chamomile
Herb
A herb which, when made into tea, can be used medicinally
and as a recreational drink to aid sleep and relaxation. As a medicine it is
used to reduce inflammation in the digestive system, relieve digestive spasms
(often quite rapidly) and counteract flatulence.
Availability:
Chamomile tea is widely available in health food shops and supermarkets.
Char-grilling (char-broiling)
Cooking food over hot coals (as with barbecuing) or with
the heating element below the food. Some of the fat which drips on to the coals
is not completely combusted and forms a smoke containing carcinogenic
benzopyrene which rises and is deposited on the food.
Charring of the exterior of fat- or protein-rich food during grilling
results in the formation of some mutagenic and possibly carcinogenic substances. Several scientific studies have found a greatly increased risk of cancer associated with the frequent consumption of charred foods.
Adapted from the Nutritional Health Bible by Linda Lazarides Download the whole database |
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