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Ergotism (pron. / ˈ ɜːr ɡ ə t ˌ ɪ z ə m / UR-gət-iz-əm) is the effect of long-term ergot poisoning, traditionally due to the ingestion of the alkaloids produced by the Claviceps purpurea fungus—from the Latin clava "club" or clavus "nail" and -ceps for "head", i.e. the purple club-headed fungus—that infects rye and other cereals, and more recently by the action of a number of ...
Assortment of cheese options. Some foods are notorious "brain foods," like salmon, leafy greens and berries. You can probably name a few foods on the other end of the spectrum too, known to be ...
Foodborne illness (also known as foodborne disease and food poisoning) [1] is any illness resulting from the contamination of food by pathogenic bacteria, viruses, or parasites, [2] as well as prions (the agents of mad cow disease), and toxins such as aflatoxins in peanuts, poisonous mushrooms, and various species of beans that have not been boiled for at least 10 minutes.
Heck, a 2022 study in Nutrients found that people who consumed cheese had lower risks of heart disease, but more research on this topic is needed. Dr. Dr. Chen stresses there are caveats to ...
There are some diseases that can be spread through saliva, like the influenza virus or strep throat.
The physiological effects of ergot depended on the concentration and combinations of the ingested ergot metabolites, as well as the age and nutritional status of the afflicted individual. [24] The Antonites began to decline after physicians discovered the genesis of ergotism and recommended methods for removing the sclerotium from the rye crops.
Food intolerance is a detrimental reaction, often delayed, to a food, beverage, food additive, or compound found in foods that produces symptoms in one or more body organs and systems, but generally refers to reactions other than food allergy.
“The earthy and slightly sweet flavor pairs well with cheese, vegetables, and protein. Try adding roasted beets to a salad with spinach, goat cheese, and vinaigrette dressing.”