Beyond the Salicylate Handbook: More Research and Information on Salicylate Sensitivity

2021-03-09
 |  Health & Fitness
Beyond the Salicylate Handbook: More Research and Information on Salicylate Sensitivity

Author: Sharla Race

Publisher: Tigmor Books

ISBN: 190711971X

Category: Health & Fitness

Page: 152

View: 436

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Beyond the Salicylate Handbook is mainly aimed at people who have already established a low salicylate diet and environment that works for them but would still like more information. Sharla provides information on research carried out after the publication of The Salicylate Handbook and shares some more of her own experience.

Drugs & Pharmaceutical Technology Handbook

2004-01-01
 | 
Drugs & Pharmaceutical Technology Handbook

Author: NIIR Board

Publisher: ASIA PACIFIC BUSINESS PRESS Inc.

ISBN: 9788178330549

Category:

Page: 636

View: 875

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Drugs and pharmaceutical industry plays a vital role in the economic development of a nation. It is one of the largest and most advanced sectors in the world, acting as a source for various drugs, medicines and their intermediates as well as other pharmaceutical formulations. India has come a long way in this field, from a country importing more than 95% of its requirement of drugs and pharmaceuticals; India now is exporting it even to developed countries. Being the intense knowledge driven industry, it offers innumerable business opportunities for the investors/ corporate the world over. The existence of well defined and strong pharmaceutical industry is important for promoting and sustaining research and developmental efforts and initiatives in an economy as well as making available the quality medicines to all at affordable prices. That is, it is essential to improve the health status of the individuals as well as the society as a whole, so that positive contributions could be made to the economic growth and regional development of a country. On the global platform, India holds fourth position in terms of volume and thirteenth position in terms of value of production in pharmaceuticals. The pharmaceutical industry has been producing bulk drugs belonging to all major therapeutic groups requiring complicated manufacturing processes as well as a wide range of pharmaceutical machinery and equipments. The modern Indian Pharmaceutical Industry is recent and its foundation was laid in the beginning of the current century. The pharmaceutical industry can be broadly categorised as bulk drugs, formulations, IV fluids and pharmaceutical aids (such as medical equipment, hospital disposables, capsules, etc.). Special feature of the pharmaceutical industry is a large number of manufacturers in the small scale sector. The government is also encouraging the SSI sector providing some incentives. The recent developments in the technology and R & D work in this field have led to the increased growth rate of industries and have established Indian Pharmaceutical industries in the international market. The content of the book includes information about properties, general methods of analysis, methods of manufacture, of different types of drugs and pharmaceuticals. Some of the fundamentals of the book are polymeric materials used in drug delivery systems , theoretical aspects of friction and lubrication , a convenient method for conversion of quinine to quinidine, formulation and evaluation of bio-available enteric-coated erythromycin and metronidazole tablets, extraction of virginiamycin, antipyretics and analgesics, column chromatographic assay of aspirin tablets, differentiating titration of phenacetin and caffeine, infrared spectra of some compounds of pharmaceutical interest etc. This book covers an intensive study on manufacturing, production, formulation and quality control of drugs and pharmaceuticals with technology involved in it. This book is an invaluable resource for technologists, professionals and those who want to venture in this field.

Hand-book of Chemistry

1858
 |  Chemistry
Hand-book of Chemistry

Author: Leopold Gmelin

Publisher:

ISBN: HARVARD:HN3U85

Category: Chemistry

Page: 594

View: 170

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Several volumes contain reports of the meetings of the Cavedish Society.

Change Your Diet and Change Your Life

2012-03
 |  Food allergy
Change Your Diet and Change Your Life

Author: Sharla Race

Publisher: Sharla Race

ISBN: 9781907119088

Category: Food allergy

Page: 372

View: 558

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A healthy diet is only 'healthy' if it works for you and YOU are unique. Eating the wrong diet for you can lead to physical and mental problems, affect your appearance, alter your behaviour and limit your life. Changing your diet can truly change your life. Offering no gimmicks and no promises of a quick fix, Change Your Diet and Change Your Life guides you gently through understanding the ways in which food intolerance can make you ill. Detailed information on individual foods and food chemicals ensures this book is a comprehensive handbook of food intolerance and food allergy. Research evidence is presented covering a range of conditions including asthma, behaviour problems, dermatitis, fatigue, migraine, tinnitus, urticaria, and weight problems. The role of food chemicals (including amines, benzoates, caffeine, lectins, MSG, salicylate, and sulphites) is explained, and the difficulties that can be caused by individual foods is also outlined. This book is unique in presenting an easy to follow seven step plan that will help you identify if food intolerance is at the root of your health problems.

Supernourishment for Children with Autism Spectrum Disorder

2015-12-03
 |  Health & Fitness
Supernourishment for Children with Autism Spectrum Disorder

Author: Angelette Muller

Publisher: Jessica Kingsley Publishers

ISBN: 9780857007469

Category: Health & Fitness

Page: 176

View: 649

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This comprehensive guide provides everything you need to transition your child with autism to a nutrient-packed diet. It will increase your understanding of nutrition and autism by · explaining how diet supports the function of brain and body (including learning and attention, energy production, sensory processing and gut-brain communication) · describing how a highly processed diet can lead to nutritional deficiencies and how to choose more nutritionally dense options · looking at the science behind the challenges that children with autism face, such as problems with processing carbohydrates or ingredients such as phenols and oxalates. It then guides you through making dietary changes, offering · a range of breakfast, lunch, dinner, snacks and drinks recipes that are easy to follow and prepare. · coding to indicate which recipes can be used in conjunction with specialist diets including GF, CF, SCD, FODMAP and GAPS (so if your child is on a specific diet, this book is still for you) · practical tips on how to build a meal and plan a weekly menu · advice on overcoming common feeding challenges and poor eating habits. This book will be an invaluable addition to the shelves of parents of children with ASD as well as health practitioners such as nutritionists and dieticians who want to know more about autism.

Food Colours, Flavours and Additives Technology Handbook

2004-02-15
 |  Color of food
Food Colours, Flavours and Additives Technology Handbook

Author: NIIR Board

Publisher: NIIR PROJECT CONSULTANCY SERVICES

ISBN: 9788186623763

Category: Color of food

Page: 626

View: 502

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Colour and flavour variation in foods throughout the seasons and the effects of processing and storage often make colour addition commercially advantageous to maintain the colour expected or preferred by the consumer. People associate certain colours with certain flavours, and the colour of food can influence the perceived flavour in anything from candy to wine. For this reason, food manufacturers add these dyes to their products. Sometimes the aim is to simulate a colour that is perceived by the consumer as natural. Food colouring is a substance, liquid or powder, which is added to food or drink to change its colour. Food colouring is used both in commercial food production and in domestic cooking. Due to its safety and general availability, food colouring is also used in a variety of non food applications. Flavourings are focused on altering or enhancing the flavours of natural food product such as meats and vegetables, or creating flavour for food products that do not have the desired flavours such as candies and other snacks. Most types of flavourings are focused on scent and taste. Few commercial products exist to stimulate the trigeminal senses, since these are sharp, astringent, and typically unpleasant flavours. Flavourant is defined as a substance that gives another substance flavour, altering the characteristics of the solute, causing it to become sweet, sour, tangy, etc. Flavours and flavour enhancers will remain the largest segment; while alternative sweeteners grow the fastest. Food additives are substances added to food to preserve flavour or enhance its taste and appearance. Food additives are used during production, processing, treatment, packaging, transportation or storage of food. The present day food industry has grown and flourished due to the liberal use of food additives. These additives have also led to the extensive production and marketing of easy to prepare convenience foods. The natural food colour industry market is growing at 10% to 15% annually. The global flavour industry can be characterized as highly technical, specialized, and innovative. This industry is highly competitive and concentrated, compared to other product categories within the food and beverage market. The global flavours market is predicted to grow at a Compound Annual Growth Rate (CAGR) of 2% per annum. In this twenty first century, mankind has developed a technology to retain the original value of food by adding additives, flavours and colours, which also increase the taste of food. This book basically deals with food colorimetry, synthetic colours used food, manufacture of synthetic organic colours for food, analysis of synthetic food colours, synthetic dyes, aluminium lakes, inorganic pigments, the influence of colour on sensory, perception and food choices etc. This particular publication will guide to our food technologists, agriculturists and management of planning commission to tackle their problem efficiently. This book is very useful for new entrepreneurs, professionals, research institutions, libraries, for those who want to diversify in the field of food colours, flavours and additives technology.