Hello,
Interesting question. It is my understanding that common sago palm flour
is made from the pith or core of the tree trunk. Consequently, flour made
from the sago palm nuts or seeds likely has a much different composition
than common sago flour. Also, I think that most, if not all, of the cycad
palms contain neurotoxins that must be removed by thorough and multiple
rinsing of the raw materials used to make the flour. One of the major
toxins is called cycasin. I have read that the seeds have higher levels of
cycasin than the pith of the tree. Perhaps someone from an area where sago
is commonly utilized knows more about this.
Below are a few PubMed links to articles that address cycad and cycasin
toxicity issues.
Aloha,
Alan Titchenal
Toxic phytochemicals and their potential risks for human cancer.
<http://www.ncbi.nlm.nih.gov.eres.library.manoa.hawaii.edu/pubmed/25348854>
Bode AM, Dong Z.
Cancer Prev Res (Phila). 2015 Jan;8(1):1-8. doi:
10.1158/1940-6207.CAPR-14-0160. Epub 2014 Oct 27. Review.
PMID: 25348854 Free PMC Article
<http://www.ncbi.nlm.nih.gov.eres.library.manoa.hawaii.edu/pubmed/25348854>
Animal models of brain maldevelopment induced by cycad plant genotoxins.
<http://www.ncbi.nlm.nih.gov.eres.library.manoa.hawaii.edu/pubmed/24339036>
Kisby GE, Moore H, Spencer PS.
Birth Defects Res C Embryo Today. 2013 Dec;99(4):247-55. doi:
10.1002/bdrc.21052. Review. Erratum in: Birth Defects Res C Embryo Today.
2014 Mar;102(1):113.
PMID: 24339036 Free PMC Article
<http://www.ncbi.nlm.nih.gov.eres.library.manoa.hawaii.edu/pubmed/24339036>
Similar articles
<http://www.ncbi.nlm.nih.gov.eres.library.manoa.hawaii.edu/pubmed?linkname=pubmed_pubmed&from_uid=24339036>
Cycads and their association with certain neurodegenerative diseases.
<http://www.ncbi.nlm.nih.gov.eres.library.manoa.hawaii.edu/pubmed/23725821>
Rivadeneyra-Domínguez E, Rodríguez-Landa JF.
Neurologia. 2014 Nov-Dec;29(9):517-22. doi: 10.1016/j.nrl.2013.03.005. Epub
2013 May 30. Review. English, Spanish.
PMID: 23725821 Free Article
<http://www.ncbi.nlm.nih.gov.eres.library.manoa.hawaii.edu/pubmed/23725821>
****************************************************************
C. Alan Titchenal, PhD, CNS, Associate Professor
Human Nutrition, Food and Animal Sciences
University of Hawaii at Manoa
1955 East-West Rd., Room 216
Honolulu, Hawaii 96822
Phone: (808)956-7411
Fax: (808)956-4024
http://www.ctahr.hawaii.edu/hnfas/
http://www.manoa.hawaii.edu/gotnutrients (subscribe to daily email tip)
http://www.nutritionatc.hawaii.edu
See "Health Options" newspaper columns at http://staradvertiser.com/
****************************************************************
"A state of doubt is unpleasant, but a state of certainty is ridiculous."
-- Voltaire
"Learning without thinking is useless. Thinking without learning is
dangerous."
-- Confucius
On Fri, Mar 25, 2016 at 4:13 AM, Haytowitz, David <
[log in to unmask]> wrote:
> Hello:
>
> Data on sago flour can be found in “The Pacific Island Food Composition
> Tables” published in 2004. It is available on the INFOODS web site at:
>
>
>
> http://www.fao.org/docrep/007/y5432e/y5432e00.htm
>
>
>
>
>
> David
>
>
>
> David B. Haytowitz
>
> Nutritionist
>
> USDA, Agricultural Research Service
>
> Nutrient Data Laboratory
>
> Room 207A, Building 005, BARC-West
>
> 10300 Baltimore Avenue
>
> Beltsville, MD 20705
>
> 301.504.0714 (voice)
>
> 301.504.0632 (fax)
>
> [log in to unmask]
>
>
>
>
>
>
>
> *From:* Food Composition Discussion Group [mailto:
> [log in to unmask]] *On Behalf Of *Harriet V Kuhnlein
> *Sent:* Thursday, March 24, 2016 8:12 PM
> *To:* [log in to unmask]
> *Subject:* FW: Comoran sago palm flour
>
>
>
> Perhaps someone could answer Tanja’s question below. Tanja is the
> daughter of Dr. Lois Englberger and is now working in the Cormoros Islands
>
> Thank you in advance,
>
> Harriet Kuhnlein
>
>
>
> Harriet V. Kuhnlein, PhD, LLD (hon.), FIUNS, FASN
>
> Professor Emerita of Human Nutrition, McGill University, Montreal
>
> Adjunct Professor, Department of Public Health Sciences, University of
> Hawai’i, Manoa
>
> Founding Director, Centre for Indigenous Peoples’ Nutrition and
> Environment (CINE)
>
> Home address: 1204 6th St., Anacortes WA 98221 USA
>
> Email: [log in to unmask]
>
> Landline: 360-588-4635
>
> Cell: 360-941-6806
>
> Web: http://www.mcgill.ca/cine/about
>
> http://www.mcgill.ca/nutrition/staff/professors/kuhnlein
>
> www.indigenousnutrition.org
>
>
>
>
>
>
>
> *From:* Tanja Englberger [mailto:[log in to unmask]
> <[log in to unmask]>]
> *Sent:* Tuesday, March 22, 2016 10:20 PM
> *To:* Harriet V Kuhnlein
> *Subject:* Comoran sago palm flo
>
> Dear Harriet,
>
> I have been trying to find the nutritional content of sago flour. A
> friend of mine makes the flour out of the sago palm nuts and sells it. It
> looks and tastes nutritious but I can't find the nutritional content. The
> scientific name is cycas revoluta (Comoran sago palm).
>
> Do you know if this information exists?
>
> Thank you so much,
>
> Tanja
>
>
>
> --
>
> [image:
> https://docs.google.com/uc?id=0B1e_gzNnobLjdUExbkdNZVVWZW8&export=download]
>
> *Tanja Englberger, MPH*
>
> Director
>
> LOIS: Local Opportunities to Improve Survival
>
> [log in to unmask]
>
> +269 3587382
>
> http://loisngo.org/
>
> Boite Postale 1664, Moroni, Comoros
>
>
>
>
>
>
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