What are the side effects of artichoke extract?

Chef's answer
In some people, artichoke can cause side effects such as gas, upset stomach, and diarrhea. Artichoke might also cause allergic reactions. People at the greatest risk of allergic reactions are those who are allergic to plants such as marigolds, daisies, and other similar herbs..
Frequently asked Questions 🎓
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The carbon dioxide is what makes the dough rise. The ethanol serves to flavor the bread as it evaporates during the process of baking. ... One, there's a large mass of dough in the stomach that is continuing to rise.
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When exposed to a warm, anaerobic environment (like the oven or the inside of your dog), the enzymes in the yeast convert the sugar in the dough to ethanol (alcohol) and carbon dioxide. The carbon dioxide is what makes the dough rise. ... One, there's a large mass of dough in the stomach that is continuing to rise.
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Diarrhetic (or diarrheal) shellfish poisoning occurs from ingesting shellfish (such as mussels, cockles, scallops, oysters and whelks) that contain toxins. These toxins cause gastroenteritis symptoms, such as watery diarrhea..
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Lifestyle and home remedies
  • Let your stomach settle. Stop eating solid foods for a few hours.
  • Try sucking on ice chips or taking small sips of water. ...
  • Ease back into eating. ...
  • Avoid certain foods and substances until you feel better. ...
  • Get plenty of rest. ...
  • Be cautious with medications.
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    Why does stomach flu hit at night? In some people, the stomach flu symptoms may be more pronounced at night due to their circadian rhythm. At night an increase in immune system activity releases infection-fighting chemicals. These can cause inflammation that make you feel worse as you battle your flu.
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    Though fish bones are often small, oddly shaped, and sharp, the bone will usually pass through the digestive tract without any issues.
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    Diarrhetic (or diarrheal) shellfish poisoning occurs from ingesting shellfish (such as mussels, cockles, scallops, oysters and whelks) that contain toxins. These toxins cause gastroenteritis symptoms, such as watery diarrhea..
    A few more cooking questions 📍

    How do you store opened tortellini?

    You can store unopened or opened bags of Barilla Collezione filled tortellini for up to two weeks in a cool, dry location, such as a cupboard or pantry. Just make sure to securely close bags that have been opened before storing..

    How do you know when a burger is done on the stove?

    Cook your burgers in a flat pan over medium-high heat. The patties should sizzle when they hit the pan, and when you flip them, you should see a nicely dark, golden-brown sear on the underside.

    Why does my shrimp taste rubbery?

    That's why shrimp taste better when you cook them in their shells. ... Here is your general rule: straight shrimp are undercooked, shrimp that have just curled into a C-shape are perfectly cooked and shrimp that have twisted into an O-shape are terribly, irreparably overcooked. Overcooked shrimp are rubbery and sad.

    What is the difference between hot-smoked and cold smoked salmon?

    Cold-smoked salmon is dry-cured in salt to draw out a lot of moisture. Hot-smoked salmon is cured in salty water or wet brine before being smoked. After the salmon has been cured, usually overnight, it is smoked. ....

    Can you change from low to high on slow cooker?

    If timing does not allow the recipe to be cooked on low for as long as required, the slow cooker can be turned up to high and the cooking time reduced. Convert cooking time by using a ratio of 2 hours of cooking on low as being equal to 1 hour of cooking on high..

    Can microwaves explode?

    Microwave do not explode. Sometimes, the heat generated in a object by microwaves causes the object or something sealed within it to heat and explode..

    Is it safe to eat pink roast beef?

    The beef is not rare, it's cooked, but sometimes the colour stays the same due to the water and added vegetables (something about nitrates which affects the colour!) It's safe to say after being cooked for 8 hours it's pretty well done!.

    Why is bibimbap popular?

    First, the dish is relatively easy to make. Bibimbap requires only a few ingredients, readily available at home. Secondly, the dish is popular because of increased travel to Korea. Thirdly, the Korean wave that is sweeping the world has certainly played a role in the popularization of bibimbap and other Korean dishes.

    Do you Season both sides of a burger?

    Season one side of the patty with salt and pepper right before you place it on the grill, seasoned side down. Before you flip the burger, season the other side. ... Really packing them in will make for a dense, heavy, hockey puck of a burger.

    What causes hot dogs to split?

    If your dog has split down the middle, or is bulging out at any point, it means that it was cooked at too high a heat. ... As the fat in the hot dog cooks, it emits steam. Without any means for escape, the steam will find a way: that's the tell-tale broken casing.

    Can you boil water on a BBQ?

    You can boil water using pretty much any kind of grill, including a charcoal grill. ... If you bring a pot or kettle and place it on top of the grill when you have the charcoal lit then you could boil water that way..

    Do you wash off meat tenderizer?

    Question: Do I need to wash the powdered meat tenderizer off the beef before cooking? Answer: No. ... For tough cuts of beef, I usually let them marinate overnight.

    How can you tell if chicken is undercooked?

    Texture: Undercooked chicken is jiggly and dense. It has a slightly rubbery and even shiny appearance. Practice looking at the chicken you eat out so that you can identify perfectly-cooked chicken every time. Overcooked chicken will be very dense and even hard, with a stringy, unappealing texture..

    How do you tenderize round steak?

    8 Simple Ways to Make Tough Meat Tender
  • Physically tenderize the meat. For tough cuts like chuck steak, a meat mallet can be a surprisingly effective way to break down those tough muscle fibers. ...
  • Use a marinade. ...
  • Don't forget the salt. ...
  • Let it come up to room temperature. ...
  • Cook it low-and-slow. ...
  • Hit the right internal temperature. ...
  • Rest your meat. ...
  • Slice against the grain.
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