Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Highlighted compounds are flavor-active · click to view molecular profile
cowpea
20 shared
Based on shared molecular compounds · click to explore
Safety thresholds
toxigenic Vibrio cholerae O1, biotype El Tor, serotype Ogawa→ recovered from →coconut milk
source: imported from Thailandcondition: unopened bags
“In addition, the US Food and Drug Administration recovered toxigenic V. cholerae O1, biotype El Tor, serotype Ogawa, from 1 of 6 unopened bags of the same brand (but different shipment) of coconut milk as that consumed by infected persons.”
What science says
safety threshold
“In addition, the US Food and Drug Administration recovered toxigenic V. cholerae O1, biotype El Tor, serotype Ogawa, from 1 of 6 unopened bags of the same brand (but different shipment) of coconut milk as that consumed by infected persons.”
“hamsters fed on coconut oil (150 g/kg diet) and cholesterol (30 g/kg diet) developed lipid-rich lesions in the ascending aorta (0.28 (SD 0.14) mm2) and aortic arch (0.01 (SD 0.01) mm2) after 4 weeks”
“The significantly low-GI (< 60) foods investigated were: macaroons (GI 45·7 ( sem 3·0)) and carrot cake (GI 51·8 ( sem 3·3)), with 200–250 g coconut flour/kg ( P <0·05). The test foods with 150 g coconut flour/kg had GI ranging from 61·3 to 71·4. Among the test foods, pan de sal (GI 87·2 ( sem 5·5)) and multigrain loaf (GI 85·2 ( sem 6·8)) gave significantly higher GI with 50 and 100 g coconut flour/kg respectively ( P <0·05). On the other hand, granola bar and cinnamon bread with 50 and 100 g coconut flour/kg respectively gave a GI ranging from 62·7 to 71·6 and did not differ significantly from the test foods with 150 g coconut flour/kg ( P < 0·05). A very strong negative correlation ( r – 0·85, n 11, P < 0·005) was observed between the GI and dietary fibre content of the test foods supplemented with coconut flour.”
glycaemic index (GI)→decreases→coconut flour-supplemented foods
