Little Danger of Toxicity From Bay Leaves

Question: From time to time I have read and have been told that bay leaves are toxic and are to be removed before the cooked food is served. Yet recipes appear which include among the ingredients crumbled bay leaves. In that state, they must remain. Please respond to this contradiction so I can proceed in good conscience.

Answer: Both “The Complete Book of Herbs” (Viking Studio Books, 1988) by Lesley Bremness and “The Complete Book of Herbs & Spices” (Viking Press, 1979) by Sarah Garland acknowledge bay leaves are narcotic in large doses, but none of the references we checked reported them as toxic.

Whole leaves are usually removed before the food is served because they have already flavored the food and are not particularly palatable. Small amounts of crumbled or ground bay leaves used in recipes should not cause any ill effects.

Q: Thanksgiving is around the corner and that means it’s time to bake pumpkin pies. I always have trouble with mine shrinking away from the crust. Can you tell me what I’m doing wrong? I’d like to have picture-perfect pies this year.

A: Yours is a common question and the answer is well worth repeating. Pumpkin filling shrinking away from the crust can be caused by the oven temperature being a little too high or the baking time a little too long. For best results, be certain the pie is baked at the recommended temperature in the center of the oven.

The pie is done when a knife inserted into the center comes out clean. Little bubbles forming around the outside edge of the filling near the crust are a sign of overbaking.

Other possible causes for this problem include using a pastry with a high degree of fat and cooling the baked pie in a draft. Also, be certain to let the filling cool to room temperature before refrigerating the pie.

Q: Many people report drowsiness after eating turkey. Is there any basis in fact for this condition?

A: Another question we often hear this time of year. According to “The Turkey Answer Book,” published by the National Turkey Federation, “Yes, although drowsiness may be attributable more to the heavy, carbohydrate-rich foods eaten along with the turkey than to the turkey alone.

“Recent studies suggest that the composition of a meal (i.e., the ratio of carbohydrate to protein) influences the synthesis of brain neurotransmitters which are involved in sleep, mood and depression.

“Sleep is believed to be regulated by serotonin, a neurotransmitter in the brain which is synthesized by the amino acid tryptophan. Although tryptophan is a constituent of dietary protein, a carbohydrate-rich--not a protein rich--meal increases the level of this amino acid in the brain and subsequent serotonin synthesis. The resulting drowsiness is caused by the composition of the entire meal, often rich in carbohydrates (i.e., potatoes, dairy products) at holiday time, when turkey is commonly consumed.

“Since many people eat an unusually large, many-coursed meal at holiday time, they often associate the drowsiness they feel afterwards with turkey. To be more accurate, they should associate their sleepy feelings to the increased amount of carbohydrates consumed, along with the turkey.”

When we addressed this subject a couple of years ago, Rita Storey, spokeswoman for the American Dietetic Assn., told us all animal protein foods contain tryptophans, so turkey should not be singled out as the culprit. She explained that after eating a large meal the body’s blood flow increases to the stomach and capillaries of the small intestine where absorption is taking place. This results in a slight decrease of oxygen (carried by the blood) to other areas of the body, such as the brain, and may result in the feeling of being tired.

Address questions on food preparation to You Asked About ..., Food Section, The Times, Times Mirror Square, Los Angeles 90053. Personal replies cannot be given.