Grain and Nut Products

The accompanying table shows the number of different synthetic chemicals (i.e., either pesticides or industrial chemicals) that were detected in each Market Basket and the average number of contaminants for each grain and nut product. 

When reviewing the grain and nut product table, it should be noted that many of the products may have been prepared with milk, eggs, margarine, butter, or oils (or cooked in oil). However, the composition of these products is dominated by a grain. As a result, these products do not accurately represent what is specifically in a given pure com, oat, wheat, or rye product. Furthermore, all of the food products listed were commercially produced or prepared unless they are marked as homemade. 

Even with the added ingredients to many of these products, the FDA data do suggest that wheat-based products consistently have more chemical contaminants than corn, rice, and oat-based products. As a whole, corn-based products are the least contaminated. Furthermore, products containing oils (e,g., nut products) or cooked in oils (e.g., popcorn and chips) tend to be more contaminated. These data show that the nut products are the most contaminated foods (particularly peanut butter). Once again, this is probably due to the high content of peanut oil. 

The least contaminated products were dried kidney and pinto beans. It is also important to note that all wheat breads contained at least three synthetic chemicals. 

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Grain and Nut Products (the majority of an individual product is a grain or nut)... 

Just like the previous categories, some USDA certified organic grain and nut products will, however, be contaminated with banned pesticides. 

Several studies have described the production of antibodies to toxins, that are capable of detecting very small quantities of contaminants, such as aflatoxins in grain and nut products [37-39] and shellfish poisoning toxins [40,41]. 

If the objective were to maximize energy production in producing food, all efforts would go toward grain and bean production where five times the energy is produced as is used, or to the extreme, do all the tasks manually in which 30 to 40 times the energy is produced as used. In the later case, all the able-bodied men, women, and children would be needed to produce the food now available. In that scenario we would also deny our diet of the variety of leafy vegetables, fruits and nuts for fiber and vitamins, and animal and fish products for a variety of proteins. 

Most fruits, nuts, vegetables, grains, and dairy products. 

Pantothenic acid occurs in all living cells and tissues and is, therefore, found in most food products. Good dietary sources include meats, liver, kidney, fruits, vegetables, milk, egg yolk, yeast, whole cereal grains, and nuts (Table 9-26). In animal products, most of the pantothenic acid is present in the bound... 

Phenolic compounds, a major group of phytochemicals, are naturally present in both edible (fruits, vegetables, cereal grains, and nuts, among others) and nonedible plant parts. They play important roles in human health due to their antioxidant activity, which is based on their ability to donate a hydrogen atom to free radicals [3], Nuts and their by-products are able to reduce risk of cancer, diabetes, and other chronic diseases [32]. 

Those proteins derived from plant sources. This consists of proteins from the seeds, nuts, fruits, vegetables, leaves, stalks, and roots. Common sources of plant proteins are the cereal grains and their products, and legumes, oil seeds, and green leafy vegetables. Plant proteins are less concentrated than animal proteins, and often lack some essential amino acids giving them a lower biological value. 

A problem with vegan diets is whether they can provide snfficient protein and some micronntrients. Foods recommended are whole grains and grain prodncts e.g. wheat, millet, barley, rice, rye, oats, maize, wholemeal breads and pastas) pulses and products made from them (e.g. peas, beans, lentils, tofu) fresh vegetables (including green leafy vegetables and salads) fresh and dried fruits nuts seeds (e.g. sunflower, sesame and pumpkin). 

Zinc plays a number of important roles in the body and deficiency results in serious adverse effects. Recommended daily intake is 12 to 15 mg. Zinc is very common in the environment and readily available in many foods, including grains, nuts, legumes, meats, seafood, and dairy products. Numerous enzymes require zinc, as do proteins that regulate gene expression. Zinc plays a role in the immune system and is also important in the development and function of the nervous system. 

The most common source of aflatoxins is moldy food, particularly nuts, some cereal grains, and oil seeds. The most notorious of the aflatoxins is aflatoxin B1( for which the structural formula is shown in Figure 19.1. Produced by Aspergillus niger, it is a potent liver toxin and liver carcinogen in some species. It is metabolized in the liver to an epoxide (see Section 7.3). The product is electrophilic with a strong tendency to bond covalently to protein, DNA, and RNA. Other common aflatoxins produced by molds are those designated by the letters B2, G1( G2, and M,. 

Zinc occurs naturally in some foods. According to the Office of Dietary Supplements of the National Institutes of Health Oysters contain more zinc per serving [76.7 mg in 6 medium oysters] than any other food, but red meat and poultry provide the majority of zinc in the American diet. Other good food sources [of zinc] include beans, nuts, certain types of seafood (such as crab and lobster), whole grains, fortified breakfast cereals, and dairy products. ... 

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