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Any of a class of sweet,Soluble Carbohydrate,as sucrose,glucose,sucrose from sugar cane and sugar beets.

We get our energy from the nutrients in food. The main sources of energy are carbohydrates (starches and sugars), fats and proteins. The body can be compared to an engine that converts the energy in food into the energy we need to live. Sugars and starches are forms of carbohydrate. Nutritionists recommend that about half of our energy should be supplied by carbohydrates. The majority of this should be from starchy foods like cereals, rice, potatoes, pasta or bread, with the remainder coming from sugars. During digestion (the process by which we break down food substances ready for absorption and use by the body) complex starchy foods are broken down into sugars.

The term "enriched" on a label refers to the additional nutrients, considered essential to a balanced diet, which have been added. These include several components of the vitamin B complex: thiamine, riboflavin, niacin, and folic acid. In this case, niacin only has been added.

Niacin is a component of the vitamin-B complex, found in fresh meat, yeast, ect., Produced by the oxidation of nicotine, and used in the prevention and treatment of pellagra. Also called Nicotinic Acid or Vitamin B3

Mineral that helps with creation of hemoglobin, and helps hold oxygen in the blood. Iron, along with B12 and Folate, creates new blood cells. Ferrous Sulfate is a common term used in the food industry for Reduced Iron.

Iron can be found in natural sources such as; Beef, Baked Potatoes, Clams, Soybeans, Eggs, Fish, and many green leafy vegetables.



Deficiency symptoms include; Anemia, dry coarse hair, dysphagia, dizziness and hair loss.



Generally considered non-toxic if under 75mg daily. Higher doses can cause abdominal cramps, vomiting & diarrhea. Severe overdoses of iron can be fatal.

Vitamin B-1, Perfectly safe, despite adding minuscule amounts of nitrate to our food.

Vitamin B2, or riboflavin, is required to complete several reactions in the energy cycle. Reddening of the lips with cracks at the corners of the mouth, inflammation of the tongue, and a greasy, scaly inflammation of the skin are common symptoms of deficiency.Riboflavin (B2)- Classic riboflavin deficiency involves the lips, tongue, eyes, skin and nervous system. Vision changes, cheliosis (tiny lesions in the mouth or cracks in the corners of the mouth) tongue inflammation and discomfort eating or swallowing.



Riboflavin?s role in the body involves the metabolism of fats and proteins. Enzymes influenced by riboflavin are absolutely necessary to transport oxygen to the cells. A decrease in this vitamin can result in fatigue. New research indicates that migraine headache sufferers may benefit by riboflavin. 400mgs.day have been shown to lessen the incidence of migraines.



Required for red blood cell formation, antibody production, cell respiration and growth. Important for good muscle tone. Involved in metabolism of protein, protein fats, and carbohydrates. Necessary for good vision, skin, hair and nails.

Folic acid is the synthetic form of the B vitamin folate. Folic acid is necessary for the synthesis of nucleic acids and the formation of red blood cells. Folic-acid deficiency most commonly causes folic-acid-deficiency anemia. Symptoms include gastrointestinal problems, such as sore tongue, cracks at the corners of the mouth, diarrhea, and ulceration of the stomach and intestines. Large doses of folic acid can cause convulsions and other nervous-system problems.

The Food and Drug Administration (FDA) regulations require enriched grain products to contain this essential vitamin.



Current studies have discovered a link between folic acid and brain function in older people. The study divided 818 people ages 50 to 75 to take either a vitamin containing 800 micrograms of folic acid a day, or a dummy pill, for three years.



On memory tests, the supplement users had scores comparable to people 5.5 years younger, Durga said. On tests of cognitive speed, the folic acid helped users perform as well as people 1.9 years younger.

Wheat flour is an excellent source of complex carbohydrates. Other than gluten flour, all types of wheat flour derive at least 80 percent of their calories from carbohydrates. Depending on the flour type, the percent of calories from protein ranges from 9 to 15 percent, except from gluten, which has a 45 percent protein content. Calories from fat are never more than 5 percent.



In addition, wheat flour provides from 3 g (cake flour) to 15 g (whole-wheat flour) of dietary fiber per 1-cup serving. Wheat flour contains B vitamins, calcium, folacin, iron, magnesium, phosphorus, potassium zinc and other trace elements, and minimal amounts of sodium.



Wheat is the most important cereal crop in the world and ubiquitous in our culture. Bread, pasta, bagels, crackers, cakes, muffins and other wheat containing products line our supermarket shelves and fill our grocery baskets. It is luck for us that this popular grain is available throughout the year.



Classes used in the United States are



Durum - Very hard, translucent, light colored grain used to make semolina flour for pasta.

Hard Red Spring - Hard, brownish, high protein wheat used for bread and hard baked goods.

Hard Red Winter - Hard, brownish, very high protein wheat used for bread, hard baked goods and as an adjunct in other flours to increase protein.

Soft Red Winter - Soft, brownish, medium protein wheat used for bread.

Hard White - Hard, light colored, opaque, chalky, medium protein wheat planted in dry, temperate areas. Used for bread and brewing

Soft White - Soft, light colored, very low protein wheat grown in temperate moist areas. Used for bread.

Hard wheats are harder to process and red wheats may need bleaching. Therefore, soft and white wheats usually command higher prices than hard and red wheats on the commodities market.



Wheat, in its natural unrefined state, features a host of important nutrients.



Therefore, to receive benefit from the wholesomeness of wheat it is important to choose wheat products made from whole wheat flour rather than those that are refined and stripped of their natural goodness.



The health benefits of wheat depend entirely on the form in which you eat it. These benefits will be few if you select wheat that has been processed into 60% extraction, bleached white flour. 60% extraction - the standard for most wheat products in the United States, including breads, noodles and pastas, baked goods like rolls or biscuits, and cookies - means that 40% of the original wheat grain was removed, and only 60% is left. Unfortunately, the 40% that gets removed includes the bran and the germ of the wheat grain - its most nutrient-rich parts. In the process of making 60% extraction flour, over half of the vitamin B1, B2, B3, E, folic acid, calcium, phosphorus, zinc, copper, iron, and fiber are lost.



Since 1941, laws in the United States have required "enrichment" of processed wheat flour with vitamins B1, B2, B3 and iron in response to the problems created by 60% extraction. Although not nearly as much of these B vitamins and iron are replaced as are removed from 60% extraction flour, "enriched" seems an odd word to describe this process. If you select 100% whole wheat products, however, the bran and the germ of the wheat will remain in your meals, and the health benefits will be impressive! Our food ranking qualified whole wheat (in its original non-enriched form) as a very good source of dietary fiber and manganese, and as a good source of magnesium.



Bran is made up of the outer layers of the wheat kernel. Bran is used in whole wheat flour. It is also used in breakfast cereals.



The germ is tiny - about 2 1/2% of the whole wheat kernel. The germ is the part that will sprout and grow into a new wheat plant if the kernel is planted. Wheat germ is sold in grocery stores and food markets. Whole wheat flour also contains wheat germ.

Malted barley is barley that has been allowed to germinate (sprout) to a degree and is then dried. This is accomplished industrially by increasing the water content of the seed to 40-45% by soaking it for a period close to 40 hours. The seed is then drained and held at a constant temperature (60 F) for close to 5 days until it starts to sprout. The barley is slowly dried in a kiln at temperatures gradually rising to 122 F for lighter malts and 220 F for darker malts. This kiln drying takes about 30 hours. Finally, the rootlets from the partially germinated seeds are removed.

Enriched refers to the presence of vitamins or minerals contained in the flour, commonly; niacin, ferrous sulfate, thiamin mononitrate, riboflavin and folic acid. Technically speaking, the carotenoid (yellow) pigments in the flour are oxidized to produce white flour. Flour treated with these bleaching agents must be labeled as bleached. A main difference between unbleached and bleached flour is the color; one is off-white and the other is pure white. .



Wheat is the most important cereal crop in the world and ubiquitous in our culture. Bread, pasta, bagels, crackers, cakes, muffins and other wheat containing products line our supermarket shelves and fill our grocery baskets. It is luck for us that this popular grain is available throughout the year.



Classes used in the United States are



Durum - Very hard, translucent, light colored grain used to make semolina flour for pasta.

Hard Red Spring - Hard, brownish, high protein wheat used for bread and hard baked goods.

Hard Red Winter - Hard, brownish, very high protein wheat used for bread, hard baked goods and as an adjunct in other flours to increase protein.

Soft Red Winter - Soft, brownish, medium protein wheat used for bread.

Hard White - Hard, light colored, opaque, chalky, medium protein wheat planted in dry, temperate areas. Used for bread and brewing

Soft White - Soft, light colored, very low protein wheat grown in temperate moist areas. Used for bread.

Hard wheats are harder to process and red wheats may need bleaching. Therefore, soft and white wheats usually command higher prices than hard and red wheats on the commodities market.



Wheat, in its natural unrefined state, features a host of important nutrients.



Therefore, to receive benefit from the wholesomeness of wheat it is important to choose wheat products made from whole wheat flour rather than those that are refined and stripped of their natural goodness.



The health benefits of wheat depend entirely on the form in which you eat it. These benefits will be few if you select wheat that has been processed into 60% extraction, bleached white flour. 60% extraction - the standard for most wheat products in the United States, including breads, noodles and pastas, baked goods like rolls or biscuits, and cookies - means that 40% of the original wheat grain was removed, and only 60% is left. Unfortunately, the 40% that gets removed includes the bran and the germ of the wheat grain - its most nutrient-rich parts. In the process of making 60% extraction flour, over half of the vitamin B1, B2, B3, E, folic acid, calcium, phosphorus, zinc, copper, iron, and fiber are lost.



Since 1941, laws in the United States have required "enrichment" of processed wheat flour with vitamins B1, B2, B3 and iron in response to the problems created by 60% extraction. Although not nearly as much of these B vitamins and iron are replaced as are removed from 60% extraction flour, "enriched" seems an odd word to describe this process. If you select 100% whole wheat products, however, the bran and the germ of the wheat will remain in your meals, and the health benefits will be impressive! Our food ranking qualified whole wheat (in its original non-enriched form) as a very good source of dietary fiber and manganese, and as a good source of magnesium.



Bran is made up of the outer layers of the wheat kernel. Bran is used in whole wheat flour. It is also used in breakfast cereals.



The germ is tiny - about 2 1/2% of the whole wheat kernel. The germ is the part that will sprout and grow into a new wheat plant if the kernel is planted. Wheat germ is sold in grocery stores and food markets. Whole wheat flour also contains wheat germ.



Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified,

Alkalis counterbalance and neutralize ACIDS. In cooking, the most common alkali used is bicarbonate of soda, commonly known as BAKING SODA.

Cocoa beans are grown in pods on the cacao tree. The cacao tree is a tropical plant, meaning it thrives in the zones just north and south of the equator: the Tropic of Cancer and the Tropic of Capricorn. Like coffee beans and wine grapes, cocoa beans are cultivated all around the world under widely ranging conditions,and that gives regional cocoas their distinctive characters and flavors. Stories on the health benefits of consuming cocoa products have increasingly made the news following the discovery that they are an excellent source of catechins, which are polyphenols of the flavanol group, and which are believed to protect against heart disease, cancer, and various other medical conditions. Urging consumers to increase their chocolate intake for "Health Reasons" leaves nutritional research less than credible, particularly when diabetes and obesity have become an out-of-control problem in Western societies

In recent years there has been a growing number of new findings on the nutritional benefits of nuts



Numerous epidemiological studies suggest that higher consumption of plant products (fruits, vegetables, nuts and grains) is associated with a decreased risk of heart disease, cancer, and possibly other chronic diseases.There are many indications that, in addition to antioxidant vitamins, a variety of phytochemicals may contribute to these health benefits of plant-derived foods.There are a variety of candidates – including fiber, arginine, the lysine:arginine ratio, copper, magnesium, phenolic compounds, and phytosterols.Similarly, phenolic compounds as well as phytosterols are thought to be among the plant constituents that play a role in lowering the risk of various cancers.

Scientists compared the effects of whole almonds vs. almond oil consumption on plasma lipids and reduced cardiovascular risk in healthy men and women.They found that with either whole almonds or almond oil there was a 54% increase in monounsaturated fat in diet, decreased saturated fat and cholesterol intake, and no significant changes in total energy, total or polyunsaturated fat intake.They concluded that whole almonds and almond oil did not differ in their beneficial effects suggesting that the favorable effect is due to components in the almond oil fraction.



However it happens, the message is the same—nuts are good for you, if eaten the right way.Eat nuts instead of chips or chocolate as a snack.They’ll take the edge off hunger every bit as well as true junk food, they taste as good as or better than junk food, and they provide healthy nutrients to boot.





Source:http://www.nuthealth.org/nutrition.php3?action=reference#h

By removing free fatty acids and phospholipids from crude corn oil, the oil refining process gives corn oil one of the qualities consumers value most: its excellent frying quality and resistance to smoking or discoloration. It also has a pleasant taste, resists developing off-flavors and offers high levels of polyunsaturated, instead of saturated fats.



Studies using typical American foods have found that no vegetable oil is more effective than corn oil in lowering blood cholesterol levels.

At the core of the starchy substance and toward the pointy end of the kernel is the germ. The germ contains a small amount of oil. If you cut a popcorn kernel in half, you can see the husk, starch and germ. If you cut out the tiny piece of germ and squeeze the germ, you will see the oil.

the oil is odorless, has no taste, and has a high smoking-point, which makes it a good choice for frying. It is used in salad dressing, mayonnaise and some margarine.



Corn oil contains very little cholesterol. It has a fatty acid content is 13% saturated, 62% polyunsaturated, and 25% monounsaturated.

The fruit of the walnut tree, which grows in temperate zones throughout the world. The two most popular varieties of walnut are the ENGLISH WALNUT (also called Persian walnut) and the BLACK WALNUT. A close relative is the BUTTERNUT, also referred to as white walnut. ENGLISH WALNUTS are the most widely available and come in many varieties-some with moderately thick shells, others with shells so thin a tiny bird can crack them open.

The nuts of all the species are edible, but the walnuts commonly available in shops are from the common walnut, the only species which has a large nut and thin shell. A horticultural form selected for thin nut shells and hardiness in temperate zones is sometimes known as the 'Carpathian' walnut. The nuts are rich in oil, and are widely eaten both fresh and in cookery. Walnut oil is expensive and consequently is used sparingly; most often in salad dressing. Walnuts are also an excellent source of omega-3 fatty acids, and have been shown as helpful in lowering cholesterol. They need to be kept dry and refrigerated to store well; in warm conditions they become rancid in a few weeks, particularly after shelling. Oil paint often employs walnut oil as an effective binding medium, known for its clear, glossy consistency and non-toxicity.

Any of various edible oils made from a plant source, such as vegetables, nuts or seeds. See also ALMOND OIL; CANOLA OIL; CORN OIL; COTTONSEED OIL; FATS AND OILS; GRAPESEED OIL; HAZELNUT OIL; OLIVE OIL; PEANUT OIL; PUMPKIN SEED OIL; SAFFLOWER OIL; SESAME OIL; SOYBEAN OIL; SUNFLOWER SEED OIL; WALNUT OIL

Soybean(s) Oil Partially Hydrogenated

Soybean Oil by itself is the 19% of oil extracted from the soybean. Partially hydrogenated is when hydrogen gas is pumped into the oil to fill in the unsaturated fat (“good fats”) bonds. However, through partial hydrogenation, the soybean oil takes a stiffer texture and the natural omega-3 fatty acids levels seen in natural soybean oil are lowered. This version of oil is therefore unhealthier to the consumer because of its unnatural use of hydrogenation which forms trans-fats that the body cannot breakdown. Trans-fats are solid fats produced from oil by unnatural methods and interfere with metabolic processes such as increasing LDL or “bad cholesterol.” Partially hydrogenated oils have a tendency to be used by food companies because of its cheapness, stability, improved texture, and ability to oxidize to provide a longer shelf life. People who are allergic to soy must be careful when reading the food labels for soybean oil. Consumption of soybean oil by those who are allergic to it can lead to discomfort or a more harmful reaction if not aware. Many of the essential fatty acids, antioxidants, and other positive components of the oil are lost through this process.

Armstrong, Eric. "Partially Hydrogenated Oils." TreeLight. 2010. Web. 16 May 2011. .

Jason. "Do You Know Why Is Partially Hydrogenated Soybean Oil an Allergen? | Allergy Relief." Allergy Relief - Allergy Symptoms And Allergic Reactions. 7 Feb. 2011. Web. 16 May 2011. .

"Soybean Oil A Source of Omega-3 Fatty Acids, Low-Linolenic Soybean Oil - United Soybean Board." Soy Health & Nutrition, Soy Foods Recipes, Soy Milk & Soya Bean Research - United Soybean Board. Web. 16 May 2011. .

any product That which renders cooking short or friable, as butter, oil, fat, lard, etc.

finely ground cereal grains or other starchy portions of plants, used in various food products and as a basic ingredient of baked goods. Flour made from wheat grains is the most satisfactory type for baked products that require spongy structure. In modern usage, the word flour alone usually refers to wheat flour,

Also called corn sugar and grape sugar, dextrose is a naturally occurring form of GLUCOSE.



GLUCOSE: The most common form of this sugar is dextroglucose, a naturally occurring form commonly referred to as DEXTROSE (also called corn sugar and grape sugar). This form of glucose has many sources including grape juice, certain vegetables and honey. It has about half the sweetening power of regular sugar. Because it doesn't crystallize easily, it's used to make commercial candies and frostings, as well as in baked goods, soft drinks and other processed foods. Corn syrup is a form of glucose made from cornstarch.

Salt is one of the most ubiquitous food ingredients around. Those who think of salt only as something used to perk up flavor might wonder what could possibly give this ingredient the level of importance it has gained through the ages. In reality, there is much more to this crystalline cube than first meets the eye.



Besides enhancing taste, salt has several other functions in food products. It acts as an antimicrobial or microbiological control agent. It contributes to certain chemical reactions that create a wide variety of food characteristics.



Sometimes the terms "salt" and "sodium" are used interchangeably, but technically this is not correct. "Salt" is sodium chloride. By weight, it is 40 percent sodium and 60 percent chloride.

Most foods and tap water contain sodium and chloride. Sodium is an essential nutrient, a mineral that the body cannot manufacture itself.

Because of sodium's importance to your body, the excretory and nervous systems guard against under-consumption of salt, which is a threat to your body's nerves and muscles. Other ions such as calcium, magnesium, and potassium are also very important. Concentrations of these ions are held in narrow ranges by the kidney.



The association between eating salt and the risk of blood pressure increasing is difficult to quantify. Some people are sensitive to changes in salt intake whereas others can adjust so that blood pressure does not rise at all.



Americans typically consume 4,000-8,000 mg each day, well above their daily needs. A goal for moderation for all adults, (including pregnancy and lactation) is approximately 2,400 mg of sodium per day.

Cornstarch, or cornflour, is the starch of the maize grain, commonly known as corn. It is also ground from the endosperm, or white heart, of the corn kernel. It has a distinctive appearance and feel when mixed raw with water or milk, giving easily to gentle pressure but resisting sudden pressure. It is usually included as an anti-caking agent in powdered sugar (10X or confectioner's sugar). For this reason, recipes calling for powdered sugar often call for at least light cooking to remove the raw cornstarch taste.



Cornstarch is often used as a binder in puddings and similar foods. Most of the packaged pudding mixes available in grocery stores include cornstarch. Cornstarch puddings may be easily made at home, benefiting from the use of a double boiler. The most basic such pudding may be made only from milk, sugar, cornstarch and a flavoring agent.



It is also used as a thickener in many recipes. Cornstarch is best dissolved in cold water, as it forms obstinate lumps when mixed with warm or hot water.



Cornstarch also has many uses in the manufacturing of environmentally-friendly products. For example, in 2004, the Japanese company Pioneer announced a biodegradable Blu-Ray disc made out of cornstarch.



Cornstarch has been used as a replacement for talcum powder by some.



Due to cross contamination, wheat may be present. Read food label carefully to ensure it is Gluten Free.

Corn starch does not trigger the autoimmune response in celiac disease. It contains a form of gluten (a type of combined grain protein), but not the same form as wheat, barley, rye, kamut, spelt, and triticale. ??If the corn starch is not contaminated, it is safe for celiacs



Source:http://en.wikipedia.org/wiki/Cornstarch

Flavor(s) Artificial

"The term natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional."

The new labeling law effective in 2006, The Food Allergen Labeling and Consumer Protection Act (FALCPA), requires manufacturers to declare if one or more of the 8 major food allergens are contained in a natural flavoring. The top 8 major food allergens are defined as: milk, egg, fish, crustacean shellfish, tree nuts, wheat, peanuts and soybeans.

If you are managing food allergies other than the top 8 major food allergens, however, the new law will not be of assistance to you in identifying the sources in any natural flavoring stated on a label.

The FDA does not require companies to disclose ingredients of color or flavor additives so long as all the chemicals in them are considered by the agency to be GRAS ("generally recognized as safe") enabling companies to maintain secrecy of formulas. It also hides the fact that flavors often contain more ingredients than the foods to which they give taste.

A typical artificial strawberry flavor contains over 30 chemicals. According to manufacturer safety data sheets those chemicals cause eye irritation, corneal damage, eye burns, skin irritation, severe / permanent damage to digestive tract, gastrointestinal irritation, gastrointestinal tract burns, CNS depression, neurological effects, liver abnormalities, cardiac abnormalities, or other harm.

Natural flavor, according to the FDA, must be derived entirely from natural sources (herbs, spices, fruits, vegetables, beef, chicken, yeast, bark, roots, etc). Consumers prefer to see natural flavors on a label out of a belief they are more healthful.

Natural flavor is not necessarily more healthful or purer than an artificial flavor. Almond flavor when derived from natural sources may contain traces of hydrogen cyanide, a deadly poison. When derived by mixing oil of clove & amyl acetate, it does not. Natural flavors and artificial flavors are often manufactured at same chemical plants.

Flavor manufacturing may also involve biotechnology, using enzyme reactions, fermentation, & fungal and tissue cultures. Flavors created by these methods are considered natural flavors by the FDA.

In addition to flavor chemicals also think about genetic engineering of food, DNA or gene alteration, and medicines and hormones given to cows, cattle, hogs, and chickens. What affect does it have upon us? Some are suspected causes of cancer or other problems.

When a natural flavor or artificial flavor is added to a food or drink the resultant processed food is no longer natural & is potentially harmful.

Source: http://web.archive.org/web/20030608101921/www.cfsan.fda.gov/~dms/opa-bckg.html

(Thickening Agent) Carrageenan is obtained from seaweed. Large amounts of carrageenan have harmed test animals colons; the small amounts in food are generally recognized as safe.



A 2007 joint FAO (Food and Agriculture Organization)/WHO (World Health Organization) committee stated that “based on information available, it is inadvisable to use carrageenan or processed eucheuma seaweed in infant formulas.” While Carrageenan is “generally recognized as safe” in the US due to the very small amounts generally included in products, when it is included in formula, the infant tends to consume much more and is therefore at risk for negative health consequences, such as GI ulceration and intestinal inflammation. Carrageenan is banned for use in formula in the EU.

Sodium bicarbonate (baking soda)



Also known as bicarbonate of soda, baking soda is used as a LEAVENER in baked goods. When combined with an acid ingredient such as buttermilk, yogurt or molasses, baking soda produces carbon dioxide gas bubbles, thereby causing a dough or batter to rise. Because it reacts immediately when moistened, it should always be mixed with the other dry ingredients before adding any liquid; the resulting batter should be placed in the oven immediately. At one time, baking soda was used in the cooking water of green vegetables to preserve their color. That practice was discontinued, however, when it was discovered that baking soda destroys the vitamin C content of vegetables.



Baking Soda, or sodium bicarbonate, is a naturally occurring substance that is present in all living things--it helps living things maintain the pH balance necessary for life. Baking Soda is made from soda ash, also known as sodium carbonate. The soda ash is obtained in one of two ways: it can be manufactured by passing carbon dioxide and ammonia through a concentrated solution of sodium chloride (table salt). Whether the soda ash is mined or processed, it is dissolved into a solution through which carbon dioxide is bubbled, and sodium bicarbonate precipitates out, forming Baking Soda

Agents that are used to lighten the texture and increase the volume of baked goods such as breads, cakes and cookies. Baking powder, baking soda and yeast are the most common leaveners used today. When mixed with a liquid they form carbon dioxide gas bubbles, which cause a batter or dough to rise during (and sometimes before) the baking process. Some foods, such as ANGEL FOOD CAKE and SPONGE CAKE, are leavened by the air beaten into egg whites. When heated, the egg whites cook and set, trapping the air inside and creating a light, airy cake.

Sugar produced from cornstarch; comprised of glucose (dextrose), maltose and higher sugars; 70 percent to 80 percent solids

Sugar based sweeteners are those such as that developed from corn starch. The development of the various types of corn syrups, maltodextrins, and high-fructose corn syrup from corn starch sources could be called one of the greatest changes in the sugar and sweetener industry over several centuries. In the late 1800s it was found that corn starch could be hydrolyzed and a sugar formed. It was not until the 1970s that it became commercially a major product bringing about changes in the food industry. Over-reliance in the food industry and over-indulgence by consumers of these processed sugers, particularly high fructose corn syrup, has most likly contributed to obesity in many western countries.



These sweeteners are processed and refined using a series of separation, and grinding processes. Finally, the products are converted and fermented. From this processing a five classes of corn sweeteners are formed. This does not include the corn syrup conversion into high-fructose corn syrup.

Water is the most abundant nutrient in our body and plays an important transmission function in every body cell and tissue. Sixty percent of our body weight is water. The fact that you can live without food for a long period of time, even months, but live only for a few days without water is true. Under normal conditions, the body releases about one quart of water daily. Therefore, replacement to equal the losses is very important for survival.

Dehydration is the most common problem of water imbalance due to water losses and deprivation. The effects of dehydration on nutrition can adversely affect ones health. Dehydration is the major cause of ones diminished ability to perform during endurance activities. Body water is lost through the stomach, respiration, sweat, and the kidneys. It is recomended that 24oz of water a day should be taken. This amount can double or even triple with endurance type exercise.



A note about water: More and more evidence shows the benifit of being well hydrated.

Studies show that 75% of Americans are chronically dehydrated (likely applies to half the world's population), leading to possible health problems such as fatigue. In 37% of Americans, the thirst mechanism is so weak that it is often mistaken for hunger, leading to over-eating. Even MILD dehydration will slow down one's metabolism as much as 3%.



Bottled Water: Some types of bottled water are not subject to the same regulations as tap water. These are regulated as food products, and their regulations are largely related to sanitary food handling and processing practices. Bottled water manufacturers will provide a detailed report on the quality of their product to consumers who call to request it.

Also called corn sugar and grape sugar, dextrose is a naturally occurring form of GLUCOSE.



GLUCOSE: The most common form of this sugar is dextroglucose, a naturally occurring form commonly referred to as DEXTROSE (also called corn sugar and grape sugar). This form of glucose has many sources including grape juice, certain vegetables and honey. It has about half the sweetening power of regular sugar. Because it doesn't crystallize easily, it's used to make commercial candies and frostings, as well as in baked goods, soft drinks and other processed foods. Corn syrup is a form of glucose made from cornstarch.

Any of a class of sweet,Soluble Carbohydrate,as sucrose,glucose,sucrose from sugar cane and sugar beets.

We get our energy from the nutrients in food. The main sources of energy are carbohydrates (starches and sugars), fats and proteins. The body can be compared to an engine that converts the energy in food into the energy we need to live. Sugars and starches are forms of carbohydrate. Nutritionists recommend that about half of our energy should be supplied by carbohydrates. The majority of this should be from starchy foods like cereals, rice, potatoes, pasta or bread, with the remainder coming from sugars. During digestion (the process by which we break down food substances ready for absorption and use by the body) complex starchy foods are broken down into sugars.

A modified food starch is a complex carbohydrate that has been chemically altered to change some of its qualities. These would include texture, the ease with which the starch dissolves and/or how readily the starch can be digested. Modified food starches are used in processed foods as thickeners; formulation aids to help maintain desired consistency or texture; anti-caking agents to help keep powdered foods free-flowing; or humectants, which absorb and maintain a food's water content. Typical foods that contain modified starches include sauces, pie fillings and gravies.



Modified food starches are usually synthesized from a naturally occurring food starch and are not considered a health risk. Those sensitive to gluten, however, should avoid foods containing modified food starches unless specifically labeled as "gluten free," as it may have originally come from wheat or another gluten containing grain.



Starch and modified starches sometimes replace large percentages of more nutritious ingredients, such as fruit. Choose baby foods without added starches (starch-thickened baby foods have contained as little as 25 percent as much of the fruit ingredients as 100-percent-fruit baby foods). One small study suggested that modified starches can promote diarrhea in infants.

The exact components of milk vary by species, but it contains significant amounts of saturated fat, protein and calcium. These amounts are not large in comparison to other foods rich in them, including coconuts, fish, and kale respectively, because milk is predominantly composed of water. Aquatic mammals, such as seals and whales, produce milk that is very rich in fats and other solid nutrients when compared with land mammals' milk.



Most milk packs a nutritional punch and contains protein, calcium, phosphorus, vitamins A and D, LACTOSE (milk sugar) and riboflavin. On the minus side, milk's natural sodium content is quite high. Most milk sold in the United States today is PASTEURIZED, which means the microorganisms that cause diseases (such as salmonella and hepatitis) and spoilage have been destroyed by heating, then quick-cooling, the milk. Pasteurization eliminates the possibility of disease and gives milk a longer shelf life. Most commercial milk products have also been HOMOGENIZED, meaning that the milk fat globules have been broken down mechanically until they are evenly and imperceptibly distributed throughout the milk. The end result is that the CREAM does not separate from the milk and the liquid is uniformly smooth.



Cow's milk is generally available in several varieties. In some countries these are:



Full cream (or "whole" in US, "homo milk" in Canada & some US dairies, about 3.25% fat)

Semi-skimmed ("reduced fat" or "low fat", about 1.5-1.8% fat)

Skimmed (about 0.1% fat)

Milk in the U.S. and Canada is sold as:



Whole varieties

2% (reduced fat)

1% (low fat)

<0.5% (very low fat)

Skim (nearly no fat) or fat free

In the United States, skim milk is also known as "fat free" milk, due to USDA regulations stating that any food with less than ½ gram of fat per serving can be labeled "fat free".

Source:http://en.wikipedia.org/wiki/Milk

Flavor(s) Natural & Artificial

A combination of both what is considered “natural” and “artificial” flavoring under the Federal Drug Administration(FDA) Regulations. Artificial flavoring “means any substance, the function of which is to impart flavor, which is not derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, fish, poultry, eggs, dairy products, or fermentation products thereof.” In other words, substances not found in nature to add flavor to a substance is considered artificial. See Artificial Flavor. Natural flavoring “means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional.” See Natural Flavor.

Code of Federal Regulations Title 21 of the Us. Food and Drug Administration. Title 21. Volume 2. Revised 1 April 2010.

Salt is one of the most ubiquitous food ingredients around. Those who think of salt only as something used to perk up flavor might wonder what could possibly give this ingredient the level of importance it has gained through the ages. In reality, there is much more to this crystalline cube than first meets the eye.



Besides enhancing taste, salt has several other functions in food products. It acts as an antimicrobial or microbiological control agent. It contributes to certain chemical reactions that create a wide variety of food characteristics.



Sometimes the terms "salt" and "sodium" are used interchangeably, but technically this is not correct. "Salt" is sodium chloride. By weight, it is 40 percent sodium and 60 percent chloride.

Most foods and tap water contain sodium and chloride. Sodium is an essential nutrient, a mineral that the body cannot manufacture itself.

Because of sodium's importance to your body, the excretory and nervous systems guard against under-consumption of salt, which is a threat to your body's nerves and muscles. Other ions such as calcium, magnesium, and potassium are also very important. Concentrations of these ions are held in narrow ranges by the kidney.



The association between eating salt and the risk of blood pressure increasing is difficult to quantify. Some people are sensitive to changes in salt intake whereas others can adjust so that blood pressure does not rise at all.



Americans typically consume 4,000-8,000 mg each day, well above their daily needs. A goal for moderation for all adults, (including pregnancy and lactation) is approximately 2,400 mg of sodium per day.

Sym: Orthophosphoric acid

Phosphoric acid is a corrosive acid that can form three different classes of salts, namely primary phosphates, dibasic phosphates and tribasic phosphates. Phosphoric acid is soluble in water. It is incompatible with strong caustics and it is corrosive to ferrous metals and alloys. It readily reacts with metals to form flammable hydrogen gas.

It is used as an anti-oxidant in food, as a flavour additive for sharp taste in food (jellies, preserves) and soft drinks, as a tang (Food Additive 338) and for the manufacture of yeasts and gelatine.

One of the most widely used colors is caramel, the color of burnt sugar.



There are many different types of caramel color, each engineered to serve a particular purpose in food chemistry. They are all based on the cooking of sugars and starches. Sometimes acids such as acetic acid, citric acid, lactic acid, or phosphoric acid, are used to break the bonds between sugars to create invert sugars, or to make sugars from starches, before the sugars are raised to a higher temperature for carmelization.



The heat is carefully controlled during carmelization to get the right products from the reaction. Besides acids, alkalies and salts may be used to further control the process.



Caramel color is a colloid, a mixture in which solid particles are suspended in water. The particles in colloids have electric charges that keep the particles from clumping together and settling out of solution. The charges can be positive or negative. If a negative coloid is added to a product that has positive colloidal particles in it, the two will attract one another and clump up, making the product cloudy.



Caramel color can be made with either positively or negatively charged particles. This allows manufacturers to use negative colloidal caramel in acidic soft drinks, and positive in beers and soy sauces. Beer has positively charged proteins suspended in it, and soy sauce has a high salt content that requires the more salt-tolerant positive caramel color.



Caramel color is an emulsifying agent as well as a colorant. In soft drinks, it helps keep the flavor oils suspended in the solution.



In chocolate milk, the muddy color of caramel is darkened by the addition of FD&C Red #40 to give what the industry refers to as a "Dutch" chocolate shade. Blues and yellows are sometimes used to give a more brown color.



Caramel color is added to baked goods, to poultry, to milk to give an "eggnog" color, to malt vinegars, canned meats, syrups, and soups, stews, and gravies.



If caramel color is made in North America it is likely to be gluten-free.



The problem with caramel color is that it may or may not contain gluten depending on how it is manufactured. In the USA caramel color must conform with the FDA standard of identity from 21CFR CH.1. This statute says: "the color additive caramel is the dark-brown liquid or solid material resulting from the carefully controlled heat treatment of the following food-grade carbohydrates: Dextrose (corn sugar), invert sugar, lactose (milk sugar), malt syrup (usually from barley malt), molasses (from cane), starch hydrolysates and fractions thereof (can include wheat), sucrose (cane or beet)." Also, acids, alkalis and salts are listed as additives which may be employed to assist the caramelization process.



Source: http://sci-toys.com/ingredients/fdc_colors.html

Food preservative used during processing; prolong shelf life, improve food taste? Additives, simple substances like salt, sugar, artificial chemicals used as antioxidant, anti-microbial, artificial colors for better eye appeal. Currently there are over 3000 additives used in processing that have a variety of functions.



These substances in foods can affect individuals who are sensitive with some type of allergy, asthma, hay fever, etc. Few of these can affect non-allergic people as well. Some substances can cause more reactions than others can. For example, a response to sulfur dioxide and sodium benzoate occurs more commonly in asthmatics than a response to the color tartrazine.



Some feel these responses are not true allergies as one sees but more as a chemical response. Reactions depend on the types of food preservatives used or additive ingested. These may include vomiting, rashes, hives, a tight chest, headaches, worsening of eczema, and many other symptoms. Similar reactions may occur with an allergy to a food such as egg, nuts, etc.



Some edibles have natural elements that may affect you too. For example, fish that is not fresh may have a high level or histamine, cheese may have tyramine, and you may react to the histamine in wine and not the sulfur dioxide!



Antioxidant stop fats and oils from going rancid; for instance, ascorbic acid in butter. BHA and the related compound butylate hydroxy toluene have been used for years, mostly in products that are high in fats and oils and as a preservative for dry types, such as cereals. They slow the development of off-flavors, odors, and color changes caused by oxidation. Some report problems of rashes, hives, and occasionally tight chests. Studies show this to cause tumors in fish, hamsters, mice and rats.









www.appliedozone.com/riskstwo.html

Potassium sorbate is the potassium salt of sorbic acid, and is much more soluble in water than the acid. Potassium sorbate will produce sorbic acid once it is dissolved in water and is the most widely used food preservative in the world. It is effective up to pH 6.5 but effectiveness increases as the pH decreases.

Citric acid (Sodium Citrate) is versatile, widely used, cheap, and safe. It is an important metabolite in virtually all living organisms and is especially abundant naturally in citrus fruits and berries. It is used as a strong acid, a tart flavoring, and an antioxidant. Sodium citrate, also safe, is a buffer that controls the acidity of gelatin desserts, jam, ice cream, candy, and other foods.

Yellow 5

Also known as Tartrazine or E102, the Yellow 5 dye is a type of “azo” dye with few chemical similarities to all other food colorings. It is the second-most-widely used coloring substance and is used in the coloring of potato chips, jams, candy, drinks, pet food, etc. It can produce various shades of green according to the manufacture’s wishes as well as many yellow colors. All dyes are considered additives by the FDA through the Federal Food, Drug, and Cosmetic Act (FD&C Act) since it is not used for the purpose of consumption, but to improve the appearance of the product. Yellow 5 is also used in hair dyes and shampoos. Many allergic reactions have been reported due to prolonged use of the dye such as worsened asthma symptoms, skin rashes, and uticaria. Those intolerant of aspirin are highly recommended to avoid this additive. The dye has been banned in Norway, Austria, and Germany, but not all of Europe since it would affect many food businesses economically. Yellow 5 may be contaminated with carcinogens such as benzidine and 4-aminobiphenyl during the manufacturing process. There is no scientific proof of Yellow 5’s links to cancer, but it is “Generally Recognized As Safe”, or GRAS.

"Electronic Code of Federal Regulations." GPO Home Page. Title 21. Part 74, 12 May 2011. Web. 16 May 2011. .

FD&C Red Dye #40 Information, Education and Discussion. Web. 16 May 2011. .

"Final Report on the Safety Assessment of HC Yellow No. 5." International Journal of Toxicology. Oct. 2008. Web. 16 May 2011. .

"Food Additives ~ CSPI’s Food Safety." Center for Science in the Public Interest. Web. 16 May 2011. .

Red 40

Red 40 is a dye commonly used as food coloring in today’s foods. The proper chemical name is actually

6-hydroxy-5-[(2-methoxy-5-methyl-4-sulfophenyl)azo]-2-naphthalenesulfonic acid, but also

known as “azo” dye. By itself Red 40 has an orangish-red color and found in cherry and strawberry flavored foods. Orange foods are typically dyed with Yellow 6. See Yellow 6. All dyes are considered additives by the FDA through the Federal Food, Drug, and Cosmetic Act (FD&C Act) since it is not used for the purpose of consumption, but to improve the appearance of the product. For example, chocolate pudding would be slightly greener without the use of red dye. Not just limited to foods, Red 40 is also used for coloring in cosmetics and sold as powders or liquids.

"Electronic Code of Federal Regulations." GPO Home Page. Title 21. Part 74, 12 May 2011. Web. 16 May 2011. .

FD&C Red Dye #40 Information, Education and Discussion. Web. 16 May 2011. .

White in colour, Titanium dioxide is extracted from the naturally occurring mineral Ilmenite, (named after the Ilmen Mountains in Russia), an iron-black, heavy, metallic oxide mineral, composed of iron and titanium oxide.



Thought not to be easily absorbed, although detectable amounts can be found in the blood, brain and glands with the highest concentrations being in the lymph nodes and lungs, it is excreted from the body with urine.



Can be found in tablets and capsules, cottage and Mozzarella cheeses, horseradish cream and sauces, lemon curd, toothpaste, and white paint, also in sweets where it is often used to provide a barrier between different colours. Used to increase opacity in some sauces.



Banned in Germany.

No adverse effects are known.

Pollutes waterways.

a leavening agent that is a precursor of modern day baking powder or baking soda. It must be ground to a fine powder before utilizing. It is also known as "Hartshorn", "carbonate of ammonia" or "powdered baking ammonia".













source: encyclopedia.thefreedictionary.com/