usually seed proteins, and cooking does not render them less allergenic Tiny quantities of nut proteins are sufficient to cause reactions, including the levels sometimes found in mechanically extracted nut oils Gluten Sensitivity A special form of food allergy is the disease called gluten-sensitive enteropathy, celiac disease, or sprue, in which the body forms defensive antibodies against a portion of the harmless gliadin proteins in wheat, barley, rye, and possibly oats These defenses end up attacking the nutrientabsorbing cells in the intestine, and therefore cause serious malnourishment Celiac disease can develop in early childhood or later, and is a lifelong condition The standard remedy is strict avoidance of all gluten-containing foods Several grains don’t contain gliadin proteins and therefore don’t aggravate celiac disease; they are corn, rice, amaranth, buckwheat, millet, quinoa, sorghum, and teff Seeds and Food Poisoning Seeds are generally dry, with only about 10% of their weight coming from water As a result, they keep well without special treatment; and because we prepare them by thoroughly boiling or roasting them, freshly cooked grains, beans, and nuts generally don’t carry bacteria that cause food poisoning However, moist grain and bean dishes become very hospitable to bacteria as they cool down Leftovers should be refrigerated promptly and reheated to the boil before serving Rice dishes are particularly vulnerable to contamination by Bacillus cereus and require special care (p 475) Even dry seeds aren’t entirely immune to contamination and spoilage Molds, or fungi, are able to grow with relatively little moisture, and can contaminate seed crops both in the field and in storage Some synthesize deadly toxins that can cause cancer ...Seeds and Food Poisoning Seeds are generally dry, with only about 10% of their weight coming from water As a result, they keep well without special treatment; and because we prepare them by... Even dry seeds aren’t entirely immune to contamination and spoilage Molds, or fungi, are able to grow with relatively little moisture, and can contaminate seed crops both in the field and in storage Some synthesize deadly toxins that can cause cancer... thoroughly boiling or roasting them, freshly cooked grains, beans, and nuts generally don’t carry bacteria that cause food poisoning However, moist grain and bean dishes become very hospitable to bacteria as they cool down