Text 15334, 100 rader
Skriven 2007-05-13 07:28:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: vitamin A 501
=====================
 JM> Actually, I just read an article mentioning that
 JM> Vitamin D can also be toxic in too-high chronic
 JM> doses.

I understand that just about anything can be troublesome
in too-high doses, even the supposedly completely benign
C and E, of which some experts back in my day suggested
we take arbitrarily high doses (we're talking grams of
the purified substances). The original subject was the
vitamin that causes the toxicity from polar bear livers.

 D, like A, is fat-soluble and can accumulate
 JM> in the body. The water soluble ones like B's and C
 JM> can be flushed more easily from the system if
 JM> there is more present than the body needs.

Indeed. That's not carte blanche to swill down huge
quantities, though, as systems can be overloaded!

 ML> What this means to me is that on occasion I have had 8 or more
 ML> times the "tolerable" daily intake. Never noticed any oddities
 ML> from this ingestion though.
 JM> I think the keyword here is "daily"! If you dined on livers
 JM> or took too many Vitamin A supplements every day,

I probably courted disaster without knowing it on occasion,
though, back in the days when liver cost 20% of what other
meats did. Luckily, there were other bargain foods, such as
mussels, to occasionally vary the diet with. But I do recall
buying multiple tubs of liver in order to dine like a
poisoned king.

 JM> it is toxic in chronic overdoses only, but rarely acutely
 JM> toxic as with Carol's example of the small child getting a
 JM> whopping overdose for his small size.

The top-of-food-chain Arctic animals contain enough A that
exposure over a short period is enough to cause problems.
I was surprised to find that certain other animal livers,
such as moose, also have a high enough concentration to
trigger toxic effects with only one dose.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Transylvanian Stuffed Pullet
 Categories: Main dish, Poultry, Hungarian
      Yield: 6 servings

MMMMM-AMERICAN MEASUREMENTS----
      3    Pullets **
      4 oz Lard

MMMMM--FOR THE STUFFING-------
      2    Rolls soaked in milk
      3    Eggs, hard-boiled
      2 oz Onions
  3 1/2 oz Mushrooms
      2 oz Smoked bacon
      4 oz Goose or duck liver
  3 1/2 oz Butter
      1 oz Salt
           Marjoram
           Pepper
           Parsley

MMMMM-EUROPEAN MEASUREMENTS----
      3    Pullets **
      4 oz Lard

MMMMM--FOR THE STUFFING-------
      2    Rolls soaked in milk
      3    Eggs, hard-boiled
     50 g  Onions
    100 g  Mushrooms
     50 g  Smoked bacon
    110 g  Goose or duck liver
    100 g  Butter
     25 g  Salt
           Marjoram
           Pepper
           Parsley

  NB ** Pullets are young chickens weighing between 1 1/2 lb (750g) and
  1 3/4 lb (850g) each. Cornish hens or small guinea fowl might well
  substitute if these aren't available. (IMH)

  Dice bacon, fry it lightly, and brown with it the minced onions,
  mushrooms and goose liver.  Season  with  the  spices.  Dice the
  hard- boiled eggs and mix in, together with the rolls soaked in milk.
  Stuff the pullets with this mixture, sew up the opening and bake in a
  slow oven. Serve with green peas and  rice,  or  even better, with
  your favourite salad.

  Recipe Karoly Gundel "Hungarian Cookery Book" MMed IMH Georges' Home
  BBS 2:323/4.4

MMMMM
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