In the past two years, maybe more I have developed sneezing fits. Now it appears that it maybe due to allergies: some research
There was a very interesting study recently showing that people with chronic sinusitis produce as much 250 times more of a particular enzyme, acidic mammalian chitinase, in their nasal secretions than do normal controls. Chitinase breaks down chitin, which is the major component of the cell walls of fungi, including mushrooms and yeasts, the cell walls of the larvae of insects and the exoskeletons of adult insects, the shells of shellfish such as lobster and even squid, the beaks of octopi, shells of molluscs like oysters, and the skins of parasitic roundworms. It is a polysaccharide, not a protein. Previous studies have linked chitinase and asthma.
The authors of the study describe this as a response to 'ghost parasites':
The theory, Lane says, is that allergies and asthma result from genes that control the body's defenses against parasites, but these genes are dormant in healthy people. However, when turned on by so-called ghost parasites, the potent inflammatory response is medically very difficult to control.
However, in modern times, chitin is found in many more places than those listed. Chitin and chitosan, a digested and solubilized byproduct of chitin, have become extremely important industrial, medical, and food technology materials:
Chitin is used in water purification, and as an additive to thicken and stabilize foods and pharmaceuticals. Chitin also acts as a binder in dyes, fabrics, and adhesives. Industrial separation membranes and ion-exchange resins can be made from chitin. Processes to size and strengthen paper employ chitin.
Chitin and chitosan are also extensively used in cosmetics, such as hair fixers and shampoos, some of which owe the set or shine they impart to hair to chitin or chitosan.
In the case of your dessert, santry, I wouldn't be surprised if the fat contents of both the frosting and the whipped cream were stabilized with chitosan. It has a strong affinity for lipids, and both products sometimes use it for that purpose.
There was a very interesting study recently showing that people with chronic sinusitis produce as much 250 times more of a particular enzyme, acidic mammalian chitinase, in their nasal secretions than do normal controls. Chitinase breaks down chitin, which is the major component of the cell walls of fungi, including mushrooms and yeasts, the cell walls of the larvae of insects and the exoskeletons of adult insects, the shells of shellfish such as lobster and even squid, the beaks of octopi, shells of molluscs like oysters, and the skins of parasitic roundworms. It is a polysaccharide, not a protein. Previous studies have linked chitinase and asthma.
The authors of the study describe this as a response to 'ghost parasites':
The theory, Lane says, is that allergies and asthma result from genes that control the body's defenses against parasites, but these genes are dormant in healthy people. However, when turned on by so-called ghost parasites, the potent inflammatory response is medically very difficult to control.
However, in modern times, chitin is found in many more places than those listed. Chitin and chitosan, a digested and solubilized byproduct of chitin, have become extremely important industrial, medical, and food technology materials:
Chitin is used in water purification, and as an additive to thicken and stabilize foods and pharmaceuticals. Chitin also acts as a binder in dyes, fabrics, and adhesives. Industrial separation membranes and ion-exchange resins can be made from chitin. Processes to size and strengthen paper employ chitin.
Chitin and chitosan are also extensively used in cosmetics, such as hair fixers and shampoos, some of which owe the set or shine they impart to hair to chitin or chitosan.
In the case of your dessert, santry, I wouldn't be surprised if the fat contents of both the frosting and the whipped cream were stabilized with chitosan. It has a strong affinity for lipids, and both products sometimes use it for that purpose.
