The local food movement has prompted interest in fermented vegetables, especially novel combinations of vegetables. The physicochemical characteristics of dry-salted (2% Sodium Chloride [NaCl]) fermented carrots, daikon radish, red cabbage, carrot + daikon radish (mix I), and red cabbage + daikon radish (mix II) were examined during a 14-day fermentation at room temperature. The fermentation process was monitored through the measurement of pH, titratable acidity, and Brix value. Further, effects of fermentation on shredded vegetables were determined by measuring color, water activity, and texture (hardness). During the fermentation process, pH of fermented carrot, daikon radish, red cabbage, and mix I and mix II decreased significantly (p < 0.05) to 3.99±0.04, 4.17±0.05, 3.76±0.11, 3.74±0.18, and 3.70±0.05, respectively, at the end of fermentation (10 days for carrot and 14 days for other vegetables). Titratable acidity (% as lactic acid) in fermented carrot, daikon radish, red cabbage, and mix I and mix II increased throughout fermentation, and final fermentation day acidity values were 1.39±0.12, 0.78±0.02, 1.54±0.09, 1.2±0.06, and 1.50±0.07%, respectively. In general, fermentation did not impact significantly color, water activity, hardness values of fermented vegetables. The use of the dry-salting method has applications in other vegetables besides cabbage. The study results support the use of this method for other vegetables and also might be useful to provide knowledge helpful in the local food movement.
Context: Adding sodium (Na þ ) to drinks improves rehydration and ad libitum fluid consumption. Clinicians (~25%) use pickle juice (PJ) to treat cramping. Scientists warn against PJ ingestion, fearing it will cause rapid plasma volume restoration and thereby decrease thirst and delay rehydration. Advice about drinking PJ has been developed but never tested.Objective: To determine if drinking small volumes of PJ, hypertonic saline (HS), or deionized water (DIW) affects ad libitum DIW ingestion, plasma variables, or perceptual indicators.Design: Crossover study. Setting: Laboratory.Patients or Other Participants: Fifteen, euhydrated (urine specific gravity 1.01) men (age ¼ 22 6 2 years, height ¼ 178 6 6 cm, mass ¼ 82.9 6 8.4 kg).Intervention(s): Participants completed 3 testing days (!72 hours between days). After a 30-minute rest, a blood sample was collected. Participants completed 60 minutes of hard exercise (temperature ¼ 36 6 28C, relative humidity ¼ 16 6 1%). Postexercise, they rested for 30 minutes; had a blood sample collected; rated thirst, fullness, and nausea; and ingested 83 6 8 mL of PJ, HS, or DIW. They rated drink palatability (100-mm visual analog scale) and were allowed to drink DIW ad libitum for 60 minutes. Blood samples and thirst, fullness, and nausea ratings (100-mm visual analog scales) were collected at 15, 30, 45, and 60 minutes posttreatment drink ingestion.Main Outcome Measure(s): Ad libitum DIW volume, percentage change in plasma volume, plasma osmolality (OSM p ,) plasma sodium concentration ([Na þ ] p ), and thirst, fullness, nausea, and palatability ratings.Results: Participants consumed more DIW ad libitum after HS (708.03 6 371.03 mL) than after DIW (532.99 6 337.14 mL, P , .05). Ad libitum DIW ingested after PJ (700.35 6 366.15 mL) was similar to that after HS and DIW (P . .05). Plasma sodium concentration, OSM p , percentage change in plasma volume, thirst, fullness, and nausea did not differ among treatment drinks over time (P . .05). Deionized water (73 6 14 mm) was more palatable than HS (17 6 13 mm) or PJ (26 6 16 mm, P , .05).Conclusions: The rationale behind advice about drinking PJ is questionable. Participants drank more, not less, after PJ ingestion, and plasma variables and perceptual indicators were similar after PJ and DIW ingestion. Pickle juice did not inhibit short-term rehydration.
Research shows that timely folic acid intake by women reduces the risk of neural tube birth defects among infants. However, many women of childbearing age are not aware of this association. A statewide educational intervention used printed materials, media, and personal contacts to disseminate information about folic acid to women of childbearing age. The analysis of preintervention surveys (N = 430) and postintervention surveys (N = 329) showed that folic acid knowledge and self‐reported supplement intake behavior increased among survey participants and barriers to supplement use decreased. The results can be used to shape folic acid awareness programs and to develop strategies related to meeting the folic acid needs of women of childbearing age.
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