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Provides not only meat and eggs but feathers as well. Chickens fall into several classifications. The broiler-fryer can weigh up to 3 1/2 pounds and is usually around 2 1/2 months old. These chickens, as the name implies, are best when broiled or fried. The more flavorful roasters have a higher fat content and therefore are perfect for roasting and rotisserie cooking. They usually range between 2 1/2 and 5 pounds and can be up to 8 months old. Stewing chickens (also called hens, boiling fowl and just plain fowl) usually range in age from 10 to 18 months and can weigh from 3 to 6 pounds. Their age makes them more flavorful but also less tender.

Chicken is an excellent source of protein, and a good to fair source of niacin and iron. White meat and chicken without skin have fewer calories.



Stock is a flavoured liquid. It forms the basis of many dishes, particularly soups and sauces. Stock is prepared by simmering various ingredients in water, including some or all of the following:



Meat

Leftover cooked meat, such as that remaining on poultry carcasses, is often used along with the bones of the bird or joint. Fresh meat makes a superior stock and cuts rich in connective tissue such as shin or shoulder of beef or veal are commonly recommended, either alone or added in lower proportions to the remains of cooked poultry to provide a richer and fresher-tasting stock. Quantities recommended are invariably in the ratio of 1 part fresh meat to 2 parts water. Pork is considered unsuitable for stock due to its greasiness (although 19th century recipes for consomme and traditional aspic invariably included slices of mild ham) and mutton was traditionally avoided due to the difficulty of avoiding the strong tallowy taint imparted from the fat.

Bones

Veal, beef, and chicken bones are most commonly used. The flavour of the stock comes from the cartilage and connective tissue in the bones. Connective tissue has collagen in it, which gets converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for longer than stock made from meat (often referred to as broth). Pressure cooking methods shorten the time necessary to extract the flavour from the bones.

Mirepoix

A combination of onions, carrots, celery, and sometimes other vegetables. Often the less desirable parts of the vegetables (such as carrot skins and celery ends) are used since they will not be eaten.

Herbs and spices

The herbs and spices used depend on availability and local traditions. In classical cuisine, the use of a bouquet garni (or bundle of herbs) consisting of parsley, bay leaves, a sprig of thyme, and possibly other herbs, is common. This is often wrapped in a cheesecloth "bag" and tied with string to make it easier to remove it once the stock is cooked.

Broth is very similar to stock, and often the terms are used interchangeably. Usually, broth refers to finished product, while stock is used as an ingredient (thus stock may become broth). Other times, broth is used to refer to a liquid made in the same way as stock, but meat is substituted for bones. However, with some stock/broth made from vegetables and some made from both bones and meat, this cannot be considered a hard-and-fast rule.



Today, ready-made stock and stock cubes consisting of dried, compressed stock ingredients are readily available. These are commonly known as bouillon cubes (or oxo cubes, after a common brand of stock cube sold in Britain) or cooking base.

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.

Nutritional Benefits

Carrot is one of the most healing foods that provides the finest and highest quality in nutrients, especially from its juice. It is an excellent source of pro-vitamin A, vitamins C, D, E, K, B1 and B6.

It is rich with biotin, potassium, calcium, magnesium, phosphorus, organic sodium and some trace minerals.



The known phytonutrients in carrots are lutein, lycopene, anti-oxidants alpha, beta and gamma carotenes, zeaxanthin and xanthophyll. You don't need to remember these fancy names, but just remember that phytonutrients are nature's marvelous provision for healing of various diseases.



Health Benefits



Carotenes, the famous ingredient in carrots, is an anti-oxidant that has powerful healing virtues for many diseases. Drinking a glass of carrot juice daily will do much more for you than many bottles of supplement tablets. Here are some disorders that can be helped by drinking carrot juice regularly:



Acidosis:

The vital organic alkaline elements in carrots help balance the blood acidity and blood sugar.



Acne:

Its powerful cleansing properties are effective in detoxifying the liver, thus overall effective for acne which are caused by toxicity of the blood.



Anemia:

Carrot's molecules are closest to human's hemoglobin molecules, making it very beneficial in blood-building.



Atherosclerosis:

The highly cleansing power of this miracle juice scrubs away even the old build-up of arterial deposits, reducing the risks of heart diseases and stroke.



Asthma:

The anti-oxidants effectively protects the respiratory system from infections and free-radical attacks.



Cancer:

Studies show that adding one carrot per day in our diet significantly reduces cancer risks.



Cholesterol:

Pectin in carrots lowers the serum cholesterol levels.



Congestion:

Carrot juice is very effective in dispelling mucus from the ear, nose and throat area, easing nasal congestion, sinusitis, phlegm and mucus in the throat and other similar disorders.



Constipation:

Take five parts of carrot juice with one part of spinach juice regularly to regulate chronic constipation problems.



Emphysema:

If you smoke or are exposed to second-hand smoke, taking carrot juice regularly may well save your life.



Eyes:

Beta-carotene, lutein and zeaxanthin are some of the finest nourishment that help keep the optic system in tip-top condition, with special protection against astigmatism, macular degeneration and cataracts.



Fertility:

One of the reasons for infertility is lack of nutrients and enzymes in your dietary. Carrot juice taken regularly, is able to nourish your body back to fertility.



Inflammations:

Its anti-inflammatory effect greatly helps reduce arthritis, rheumatism, gout and other inflammations.



Immune systems:

It does wonders for boosting the immune system by increasing the production and performance of white blood cells; building resistant to various kinds of infections.



Nursing mothers:

Carrot juice helps enhance the quality and quantity of a mother's breast milk.



Pregnancy:

Drinking carrot juice regularly during pregnancy, especially during the last few months, will reduce the chances of jaundice in baby. No, you won't get an orange baby!



Skin problems:

The high quality vitamin C and other rich nutrients in carrot juice efficiently nourish the skin, preventing dry skin, psoriasis and other skin blemishes.



Thread worms:

One small cup of carrot juice in the morning taken daily for a week can help clear up thread worms in children.



Ulcers:

The abundance of nutrient present in carrots help nourish cells that have been starved of nutrients which result in ulcers.



Water retention:

Carrot juice is diuretic and helps to eliminate excess fluids from the body, reducing water retention, especially for women during their monthly menstruation cycle and in pregnant women.

Consumption Tips

Carrots that are no longer than 6 inches tend to be sweeter. So choose the shorter variety if you like it sweet or the longer one if you prefer it less sweet.

The most nutrients are concentrated just under the skin so try not to peel off the skin. To clean it, simply use a hard brush to brush the skin.

Cut them lengthwise to preserve the nutrients as when cut in small rounds, they easily lose their nutrients in water when you wash or cook them.



Caution

You may have heard of people "turning orange" from drinking carrot juice. It is not the carrot juice that is showing through the skin but is an overflow of materials which have been clogging the liver and are being eliminated with the consumption of carrot juice. This shows how effective carrot juice is at cleansing?a good sign that the system is getting a good clean-up. When this "turning orange" happens, continue to take your carrot juice and the color will eventually go off as it cleanses.

Provides not only meat and eggs but feathers as well. Chickens fall into several classifications. The broiler-fryer can weigh up to 3 1/2 pounds and is usually around 2 1/2 months old. These chickens, as the name implies, are best when broiled or fried. The more flavorful roasters have a higher fat content and therefore are perfect for roasting and rotisserie cooking. They usually range between 2 1/2 and 5 pounds and can be up to 8 months old. Stewing chickens (also called hens, boiling fowl and just plain fowl) usually range in age from 10 to 18 months and can weigh from 3 to 6 pounds. Their age makes them more flavorful but also less tender.

Chicken is an excellent source of protein, and a good to fair source of niacin and iron. White meat and chicken without skin have fewer calories.

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.

Basic Egg Facts



Air Cell

The empty space between the white and shell at the large end of the egg.



When an egg is first laid, it is warm. As it cools, the contents contract and the inner shell membrane separates from the outer shell membrane to form the air cell.



The candler uses the size of the air cell as one basis for determining grade. In Grade AA eggs, the air cell may not exceed 1/8-inch in depth and is about the size of a dime. The air cell of Grade A eggs may exceed 3/16-inch in depth. For Grade B eggs, there is no limit on air cell size.



As the egg ages, moisture and carbon dioxide leave through the pores of the shell, air enters to replace them and the air cell becomes larger.



Although the air cell usually forms in the large end of the egg, it occasionally moves freely toward the uppermost point of the egg as the egg is rotated. It is then called a free or floating air cell. If the main air cell ruptures, resulting in one or more small separate air bubbles floating beneath the main air cell, it is known as a bubbly air cell.



You can see the air cell in the flattened end of a peeled, hard-cooked egg.

Back to top



Albumen

Also known as egg white. Albumen accounts for most of an egg's liquid weight, about 67%. It contains more than half the egg's total protein, niacin, riboflavin, chlorine, magnesium, potassium, sodium and sulfur. The albumen consists of 4 alternating layers of thick and thin consistencies. From the yolk outward, they are designated as the inner thick or chalaziferous white, the inner thin white, the outer thick white and the outer thin white. Egg white tends to thin out as an egg ages because its protein changes in character. That's why fresh eggs sit up tall and firm in the pan while older ones tend to spread out.



Albumen is more opalescent than truly white. The cloudy appearance comes from carbon dioxide. As the egg ages, carbon dioxide escapes, so the albumen of older eggs is more transparent than that of fresher eggs.



When egg albumen is beaten vigorously, it foams and increases in volume 6 to 8 times. Egg foams are essential for making souffles, meringues, puffy omelets, and angel food and sponge cakes.



The yolk or yellow portion makes up about 33% of the liquid weight of the egg. It contains all of the fat in the egg and a little less than half of the protein.



With the exception of riboflavin and niacin, the yolk contains a higher proportion of the egg's vitamins than the white. All of the egg's vitamins A, D and E are in the yolk. Egg yolks are one of the few foods naturally containing vitamin D.



The yolk also contains more phosphorus, manganese, iron, iodine, copper, and calcium than the white, and it contains all of the zinc. The yolk of a Large egg contains about 59 calories.



Double-yolked eggs are often produced by young hens whose egg production cycles are not yet completely synchronized. They're often produced, too, by hens who are old enough to produce Extra Large eggs. Genetics is a factor, also. Occasionally a hen will produce double-yolked eggs throughout her egg-laying career. It is rare, but not unusual, for a young hen to produce an egg with no yolk at all.

Vitamin B3



Also called Nicotinic Acid, Niacinamide, Nicotinic.



Acts as a co-enzyme in the release of energy from carbohydrates. Also needed to help breakdown fats and proteins. Aids in formation of red blood cells.

Since the 1950's doctors have used nicotinic acid to treat high cholesterol. Niacin is the only drug available that both substantially lowers the "bad" lipids (LDL), and increases the "good"(HDL) cholesterol. The reason this vitamin is not in the forefront of cholesterol therapy is because many people treated with high doses of niacin experience bothersome side effects such as; facial flushing, nausea, stomach pain, diarrhea and much more serious, liver damage.



Milk, eggs, meats (especially liver), chicken, fish, and most other protein-rich foods contain a significant amout of niacin. Also in smaller amounts in coffee and tea.



Dificiency is very rare in modern countries. Symptoms include: Pellagra (diarrhea, dermatitis, and dementia) Less severe symptoms of deficiency include irritability, loss of appetite, weekness and swollen tongue.

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

Basic Egg Facts



Air Cell

The empty space between the white and shell at the large end of the egg.



When an egg is first laid, it is warm. As it cools, the contents contract and the inner shell membrane separates from the outer shell membrane to form the air cell.



The candler uses the size of the air cell as one basis for determining grade. In Grade AA eggs, the air cell may not exceed 1/8-inch in depth and is about the size of a dime. The air cell of Grade A eggs may exceed 3/16-inch in depth. For Grade B eggs, there is no limit on air cell size.



As the egg ages, moisture and carbon dioxide leave through the pores of the shell, air enters to replace them and the air cell becomes larger.



Although the air cell usually forms in the large end of the egg, it occasionally moves freely toward the uppermost point of the egg as the egg is rotated. It is then called a free or floating air cell. If the main air cell ruptures, resulting in one or more small separate air bubbles floating beneath the main air cell, it is known as a bubbly air cell.



You can see the air cell in the flattened end of a peeled, hard-cooked egg.

Back to top



Albumen

Also known as egg white. Albumen accounts for most of an egg's liquid weight, about 67%. It contains more than half the egg's total protein, niacin, riboflavin, chlorine, magnesium, potassium, sodium and sulfur. The albumen consists of 4 alternating layers of thick and thin consistencies. From the yolk outward, they are designated as the inner thick or chalaziferous white, the inner thin white, the outer thick white and the outer thin white. Egg white tends to thin out as an egg ages because its protein changes in character. That's why fresh eggs sit up tall and firm in the pan while older ones tend to spread out.



Albumen is more opalescent than truly white. The cloudy appearance comes from carbon dioxide. As the egg ages, carbon dioxide escapes, so the albumen of older eggs is more transparent than that of fresher eggs.



When egg albumen is beaten vigorously, it foams and increases in volume 6 to 8 times. Egg foams are essential for making souffles, meringues, puffy omelets, and angel food and sponge cakes.



The yolk or yellow portion makes up about 33% of the liquid weight of the egg. It contains all of the fat in the egg and a little less than half of the protein.



With the exception of riboflavin and niacin, the yolk contains a higher proportion of the egg's vitamins than the white. All of the egg's vitamins A, D and E are in the yolk. Egg yolks are one of the few foods naturally containing vitamin D.



The yolk also contains more phosphorus, manganese, iron, iodine, copper, and calcium than the white, and it contains all of the zinc. The yolk of a Large egg contains about 59 calories.



Double-yolked eggs are often produced by young hens whose egg production cycles are not yet completely synchronized. They're often produced, too, by hens who are old enough to produce Extra Large eggs. Genetics is a factor, also. Occasionally a hen will produce double-yolked eggs throughout her egg-laying career. It is rare, but not unusual, for a young hen to produce an egg with no yolk at all.

or iron, iron sulfate, Used in the food industry as a carrier for iron.



Iron in the body works with proteins that release energy in metabolism such as hemoglobin, which carries oxygen in the blood stream. Also involved in the making of ammino acids, hormones, and neurotransmitters.

Iron can be found in meats, poultry, and fish and many fortified foods. Fruits, vegetables and juices also provide some iron.

Iron deficiency symptoms include; anemia, inability to concentrate, weakness, fatigue, pallor, being out of breath after small exertion, cold hands and feet. Some people may develop a smooth round tongue, and have difficulty swallowing.



Symptoms of overload include: nausea, vomiting, diarrhea, rapid heartbeat, dizziness, shock and even death.



***Parents should be warned that iron supplements and multivitamins containing iron are the second most common cause of poisoning in young children in the U.S. (Aspirin is the first) The lethal dose of ferrous sulfate for a 2-year-old is only 3g.***



Source: Harvard Medical School - Health Publications Group, Vitamins and Minerals

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.

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.

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.



Egg noodles are generally made from flour and egg with small amounts of salt. this dough is then rolled flat and cut into strips.

Chicken Fat

Chicken fat is most commonly used as an ingredient in dog and cat food. It is a by-product of the poultry industries. It is the most digestable animal fat source available, with high levels of polyunsaturated fatty acids and linoleic (omega-6) acid. It is controversial as a food product because it is obtained from chicken rendering and processing. Chicken fat has uneven quality and is used in soaps or as filler in pet foods or human food. Currently, chicken fat is being researched as an alternative energy source. By converting chicken fat into biodiesel, motor vehicles can use chicken fat as a renewable energy source.

"Chicken Soup for the Pet Lover's Soul : Products : Ingredients." Chicken Soup for the Pet Lover's Soul Brand Pet Foods. Diamond Pet Lovers, 2011. Web. 17 May 2011. .

"Converting Chicken Fat to Biodiesel." E85 | Ethanol Gasoline Blend. Whipnet Technologies, 2011. Web. 17 May 2011.

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The scientific name for vitamin C, ascorbic acid helps maintain the red color of cured meat and prevents the formation of nitrosamines, which promote cancer (see SODIUM NITRITE). It helps prevent loss of color and flavor by reacting with unwanted oxygen. It is used as a nutrient additive in drinks and breakfast cereals. Sodium ascorbate is a more soluble form of ascorbic acid. ERYTHORBIC ACID is very similar to ascorbic acid, but has no value as a vitamin. Large amounts of ascorbic acid may reduce the severity of colds and offer other health benefits.

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.

Flavor(s) Chicken

Chicken flavoring is not necessarily composed of only chicken, but flavor enhancers are added to bring out the chicken taste. In other words, monosodium glutamate (MSG) or other forms of MSG are added to artificially create a better tasting product. See Autolyzed Yeast Extract, Hydrolyzed Soy Protein.

“MSG Is sometimes hidden in food with labels that say ‘No Added MSG,” “No MSG Added,” and “No MSG.” Truth in Labeling.org. Web. 17 May

2011. .





"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

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.

Modified starches played a significant role in fat-reduction products during the 1990s, and many blended fat replacers in dairy applications, baking applications and meat applications were based on them. In processed meat products, like hot dogs, says Maningat, acid-modified wheat starch binds moisture, imparts desirable firmness and maintains cook-yield properties. Acid-modified wheat starch, in combination with cross-linked/substituted wheat starch, helps develop the texture and firmness of imitation mozzarella cheese. Both starches improve melt and stretch properties and mask the casein flavor of the cheese analog. Microwave products can introduce new challenges, requiring starch to maintain crispness in snack products or act as stabilizers to minimize viscosity breakdown when frozen products are reheated. Dry mixes require other starch characteristics for rapid ingredient dispersion, good viscosity development and then viscosity stabilization, if the product is heated.

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.

Soy protein exerts several anti-atherogenic effects. First, it decreases LDL-cholesterol levels significantly .Second, it tends to increase HDL-cholesterol levels ; this is rather unique since most dietary interventions such as oat bran intake or decreased saturated fat intake significantly decrease HDL-cholesterol levels. Third, soy isoflavones, plant chemicals unique to soybeans, have antioxidant properties which protect LDL from oxidation . Fourth, soy isoflavones have favorable effects on blood vessel function.

(source:Indiana Soybean Board)



Although soyfoods are widely recognized for their nutritional qualities, interest in soyfoods has risen recently because scientists have discovered that a soy component called isoflavones appears to reduce the risk of cancer. More research needs to be done to determine exactly how isoflavones work, but it appears that as little as one serving of soyfoods a day may be enough to obtain the benefits of this anticancer phytochemical.



Traditional soy products such as tofu, tempeh, and soy milk are very high in protein. Tempeh has the highest percentage of protein of the traditional soy products providing approximately 22 grams of protein for each 4 ounce (113 gram) serving. Tofu provides approximately 9 grams of protein for a similar small serving size. The Recommended Dietary Allowance of protein for adult males (aged 25-50) is appoximately 63 grams and 50 grams for adult females (aged 25-50). Soy products can provide a significant portion of one's daily protein needs.



It is important to keep in mind, however, that the balance of amino acids (protein building blocks) in soy is not the same as meat. Because soy foods does not have an ideal balance of amino acids, some experts recommend taking in a little extra soy foods and/or combining soy products or legumes with a whole grain dish at meals where other protein (e.g., eggs, fish) is not eaten. The amino acids in whole grains combine well with amino acids in soy and legumes to make a more ideal balance of amino acids. If a person's diet is reasonably-balanced, however, there is usually no need to be concerned about getting enough protein.

Source:http://www.soyinfo.com/



Vegetarians and health enthusiasts have known for years that foods rich in soy protein offer a good alternative to meat, poultry, and other animal-based products. As consumers have pursued healthier lifestyles in recent years, consumption of soy foods has risen steadily, bolstered by scientific studies showing health benefits from these products. Last October, the Food and Drug Administration gave food manufacturers permission to put labels on products high in soy protein indicating that these foods may help lower heart disease risk.



As with health claims for oat bran and other foods before it, this health claim provides consumers with solid scientific information about the benefits of soy protein and helps them make informed choices to create a "heart healthy" diet. Health claims encourage food manufacturers to make more healthful products. With soy, food manufacturers have responded with a cornucopia of soy-based wares.



No sooner had FDA proposed the health claim regulation, however, than concerns arose about certain components in soy products, particularly isoflavones. Resulting questions have engulfed the regulation in controversy.



This came as no surprise to Elizabeth A. Yetley, Ph.D., lead scientist for nutrition at FDA's Center for Food Safety and Applied Nutrition . "Every dietary health claim that has ever been published has had controversy," she says, "even the relationship of saturated fat to a healthy diet."



While the controversy may seem confusing to the consumer giving it casual consideration, a careful review of the science behind the rule reveals a strict divide between what FDA allows as a health claim based on solid scientific research and related issues that go well beyond the approved statements about health benefits of soy protein.

Source:http://www.fda.gov/fdac/features/2000/300_soy.html

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.

Yeast Extract is an often used synonym for Monosodium Glutimate (MSG), to which many people have an adverse reaction to.

Extract

The distilled or evaporated oils of foods or plants (such as nuts, seeds, fruits, vegetables, herbs, spices, bark, buds, roots, leaves, meat, poultry, seafood, fish, dairy foods, or eggs) that are dissolved in an alcohol base or allowed to dry to be used as a flavoring. Food extracts as they are often labeled, are used to add a concentrated flavor to many food dishes, especially baked goods and desserts, without adding additional volume. Available in solid (cubes, granules or powdered), liquid or jelled form, extracts may be labeled as pure, natural or artificial. Pure and natural extracts are governed by laws in many countries that require compliance with procedures that take the extract ingredients directly from the named flavor, such as extracting oils directly from the vanilla bean to make pure or natural vanilla extract. Artificial extracts are flavors that do not necessarily use any ingredients directly from a source named for the extract but instead used combinations of ingredients to arrive at a flavor representative of the named food extract, such as artificial lemon extract. Some of the most widely used extracts include vanilla, almond, anise, maple, peppermint, and numerous solid or jelled extracts such as beef and chicken bouillon or meat demi-glaces. As an example of how the pure and natural extract is made, vanilla extract is created by soaking vanilla beans in water and an alcohol-based solution where it ages for several months, during which time the vanilla flavor is extracted from the bean. Anise extract, a sweet licorice tasting flavoring, is produced by dissolving the oil of anise seeds into alcohol.



Grape extract is produced to assist with the wine making process. Compounds from the skin of grapes are extracted and added to the wine in order to impart tannin, color, and body into a wine. The characteristics of the wine can be changed dramatically by the amount of time the wine is in contact with the skins. If the grapes are in contact for too long, the resulting wine may be too potent, or what is sometimes called “over-extracted”.



Juices of fruits and vegetables are often extracted as juice extracts to be used similar to other food extracts, as a flavoring when preparing foods. A common utensil for the purpose of extracting lemon juice is available to assist with home recipes requiring a lemon flavoring.

One of the most important and abundant of the carotenes, a portion of which the liver converts to vitamin A. It should be noted, however, that while excess vitamin A can be toxic to the body, residual beta carotene is quickly eliminated. Scientists now believe that beta carotene is a powerful ANTIOXIDANT with properties that can contribute to reducing cancer and heart disease. It's found in vegetables like carrots, broccoli, squash, spinach and sweet potatoes. Beta carotene's orange-yellow pigment is also used as a coloring in foods like butter and margarine.Carotenoids are the red, orange and yellow plant pigments that give fruits and vegetables their vivid colors. All fruits and vegetables contain varying concentrations of carotenoids, but their colors are often covered up by green chlorophyll contained in the plant.



There are more than 600 different naturally-occuring carotenoids. Some of them have been identified as playing a vital role by protecting our cells and tissues from the damaging effects of free radicals and singlet oxygen. Lycopene, the carotenoid that gives tomatoes their red color, is particularly effective at quenching the destructive free radical singlet oxygen.

Provides not only meat and eggs but feathers as well. Chickens fall into several classifications. The broiler-fryer can weigh up to 3 1/2 pounds and is usually around 2 1/2 months old. These chickens, as the name implies, are best when broiled or fried. The more flavorful roasters have a higher fat content and therefore are perfect for roasting and rotisserie cooking. They usually range between 2 1/2 and 5 pounds and can be up to 8 months old. Stewing chickens (also called hens, boiling fowl and just plain fowl) usually range in age from 10 to 18 months and can weigh from 3 to 6 pounds. Their age makes them more flavorful but also less tender.

Chicken is an excellent source of protein, and a good to fair source of niacin and iron. White meat and chicken without skin have fewer calories.



Stock is a flavoured liquid. It forms the basis of many dishes, particularly soups and sauces. Stock is prepared by simmering various ingredients in water, including some or all of the following:



Meat

Leftover cooked meat, such as that remaining on poultry carcasses, is often used along with the bones of the bird or joint. Fresh meat makes a superior stock and cuts rich in connective tissue such as shin or shoulder of beef or veal are commonly recommended, either alone or added in lower proportions to the remains of cooked poultry to provide a richer and fresher-tasting stock. Quantities recommended are invariably in the ratio of 1 part fresh meat to 2 parts water. Pork is considered unsuitable for stock due to its greasiness (although 19th century recipes for consomme and traditional aspic invariably included slices of mild ham) and mutton was traditionally avoided due to the difficulty of avoiding the strong tallowy taint imparted from the fat.

Bones

Veal, beef, and chicken bones are most commonly used. The flavour of the stock comes from the cartilage and connective tissue in the bones. Connective tissue has collagen in it, which gets converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for longer than stock made from meat (often referred to as broth). Pressure cooking methods shorten the time necessary to extract the flavour from the bones.

Mirepoix

A combination of onions, carrots, celery, and sometimes other vegetables. Often the less desirable parts of the vegetables (such as carrot skins and celery ends) are used since they will not be eaten.

Herbs and spices

The herbs and spices used depend on availability and local traditions. In classical cuisine, the use of a bouquet garni (or bundle of herbs) consisting of parsley, bay leaves, a sprig of thyme, and possibly other herbs, is common. This is often wrapped in a cheesecloth "bag" and tied with string to make it easier to remove it once the stock is cooked.

Broth is very similar to stock, and often the terms are used interchangeably. Usually, broth refers to finished product, while stock is used as an ingredient (thus stock may become broth). Other times, broth is used to refer to a liquid made in the same way as stock, but meat is substituted for bones. However, with some stock/broth made from vegetables and some made from both bones and meat, this cannot be considered a hard-and-fast rule.



Today, ready-made stock and stock cubes consisting of dried, compressed stock ingredients are readily available. These are commonly known as bouillon cubes (or oxo cubes, after a common brand of stock cube sold in Britain) or cooking base.

Provides not only meat and eggs but feathers as well. Chickens fall into several classifications. The broiler-fryer can weigh up to 3 1/2 pounds and is usually around 2 1/2 months old. These chickens, as the name implies, are best when broiled or fried. The more flavorful roasters have a higher fat content and therefore are perfect for roasting and rotisserie cooking. They usually range between 2 1/2 and 5 pounds and can be up to 8 months old. Stewing chickens (also called hens, boiling fowl and just plain fowl) usually range in age from 10 to 18 months and can weigh from 3 to 6 pounds. Their age makes them more flavorful but also less tender.

Chicken is an excellent source of protein, and a good to fair source of niacin and iron. White meat and chicken without skin have fewer calories.





A powder is a dry, bulk solid composed of a large number of very fine particles that may flow freely when shaken or tilted. Powders are a special sub-class of granular materials, although the terms powder and granular are sometimes used to distinguish separate classes of material. In particular, powders refer to those granular materials that have the finer grain sizes, and that therefore have a greater tendency to form clumps when flowing. Granulars refers to the coarser granular materials that do not tend to form clumps except when wet.

Chicken Fat

Chicken fat is most commonly used as an ingredient in dog and cat food. It is a by-product of the poultry industries. It is the most digestable animal fat source available, with high levels of polyunsaturated fatty acids and linoleic (omega-6) acid. It is controversial as a food product because it is obtained from chicken rendering and processing. Chicken fat has uneven quality and is used in soaps or as filler in pet foods or human food. Currently, chicken fat is being researched as an alternative energy source. By converting chicken fat into biodiesel, motor vehicles can use chicken fat as a renewable energy source.

"Chicken Soup for the Pet Lover's Soul : Products : Ingredients." Chicken Soup for the Pet Lover's Soul Brand Pet Foods. Diamond Pet Lovers, 2011. Web. 17 May 2011. .

"Converting Chicken Fat to Biodiesel." E85 | Ethanol Gasoline Blend. Whipnet Technologies, 2011. Web. 17 May 2011.

.

Flavor(s) Chicken

Chicken flavoring is not necessarily composed of only chicken, but flavor enhancers are added to bring out the chicken taste. In other words, monosodium glutamate (MSG) or other forms of MSG are added to artificially create a better tasting product. See Autolyzed Yeast Extract, Hydrolyzed Soy Protein.

“MSG Is sometimes hidden in food with labels that say ‘No Added MSG,” “No MSG Added,” and “No MSG.” Truth in Labeling.org. Web. 17 May

2011. .





"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

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.

Dehydrate: various processes to remove water content from food, mostly to prolong shelf-life.



For most people garlic is eaten only in small quantities so is more important for its great taste than nutritional value. However, recent research has reported that garlic has the ability to reduce levels of cholesterol in the blood, a property attributed to the sulphur containing substance, allicin. Garlic is also supposed to be a natural antiseptic and to cure colds.

Related to the onion, garlic is a small bulb consisting of "cloves". The cloves should be peeled prior to using. The leaves are grass like and the flower rises from a single central stem. When harvesting or purchasing bulbs, they should be white to off white / light yellow and firm. Avoid bulbs which are mushy or soft.

Garlic may be used in many forms such as fresh, dried, processed into supplements and cooking.



Actions / Properties:

Internally - antibacterial, antifungal, anti-inflammatory, antimicrobial, anthelmintic, antiseptic, antiviral, hypotensive-vasodilator, cholagogue, antispasmodic, decreases blood cholesterol, increases HDL, anti-atheromatic, PAF antagonist, increases fibrinolytic activity, hypoglycemic, expectorant, diaphoretic, antioxidant, antitumour, antineoplastic, antimutagenic, diuretic, carminative, emmenagogue.

Topcal Uses - antimicrobial, antifungal, expectorant

Dehydrate: various processes to remove water content from food, mostly to prolong shelf-life.

Though there are more than 30 varieties of this herb, the most popular are curly-leaf parsley and the more strongly flavored Italian or flat-leaf parsley. Fresh curly leaf parsley is widely available year-round, while Italian parsley must sometimes be searched out in gourmet produce markets. Parsley is sold in bunches and should be chosen for its bright-green leaves that show no sign of wilting. Dried parsley is available in the spice section of most supermarkets but bears little resemblance to the flavor of fresh. Parsley is an excellent source of vitamins A and C.

"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

ground dehydrated onion.

Without doubt the onion is the most used flavoring vegetable in the world. There is hardly a savoury dish that doesn't include onions or one of its relatives - white and red onions, garlic, chives, shallots, spring onions and leeks. Members of the onion family vary enormously in shape, size, colour, texture and intensity of flavor. Onions, particularly garlic, have also been used as medicines. The ancient Egyptians worshipped onions and during the Middle Ages they were used as currency. Onions give you some vitamin C and fiber. Scientists have recently discovered that flavenoids found in onions may protect people from heart disease.



Cocktail onions

These tiny onions have a sweet white flesh and are sold pickled in vinegar. They are the smallest variety available.

Uses: Serve pickled cocktail onions with a selection of cold meats or with crusty bread and mature Cheddar cheese.

To store: Keep in a cool, dark place for up to 1 year.



Pearl onions

Also known as button or baby onions, these are larger than pickling onions and have a sweet, delicate flavour.

Uses: Add whole to stews and casseroles or cook them very gently in a little butter and a splash of balsamic vinegar for 20-30 minutes until tender, serve with roasted meat.



Pickling onions

These are maincrop onions, picked when they are still small. Available only in the autumn, they have a strong, pungent flavour.

Seasonal availability: September to November.

Uses: Preserve them in vinegar, leave to mature and enjoy them with cheese and cold meats. They can also be added whole to casseroles in place of shallots or standard onions.

To store: Store in a dark, cool, airy place.

To prepare: Chop off the neck and just a little of the base to help the onion stay together. Score a line down the side of the onion and peel away the outer skin and first layer of flesh. To make peeling easier, soak the onions in warm water to soften the skins.



Red onions

Red onions have a mild sweet flavour and an attractive colour.

Uses: As a garnish or combine with tomatoes and red leaf lettuce for a colourful salad, or include in homemade chutneys to serve with cheese and cold meats. Try them quartered and roasted in olive oil.

Seasonal availability: All year, English from October to April.

To store: Store in a dark, cool, airy place.

To prepare: Cut the neck and base away, then score down the side of the onion and remove the skin and first layer of flesh. To help hold back the tears during preparation, chill the onion first for 30 minutes and always remove the root end last. The root contains the largest concentration of sulphuric compounds which make the eyes water.



Shallots

These are not baby onions (as pickling onions are) but a close relation of the onion. They have a mild, delicate flavour which is less overpowering than most onions so do try to use shallots where a recipe specifies if possible. Shallots grow in a similar way to garlic - when you peel one there may be two or three held together at the root.

Seasonal availability: All year.

Uses: Use in recipes where a small amount of onion is used or where a subtle onion flavour is needed. They are often included in rich, creamy sauces where just a hint of onion flavour is needed.

To store: Keep in a cool, dry place.

To prepare: Top and tail shallots and then peel the outer skin away. If there are several bulbs, pull them apart and then slice.



Spanish onions

Onions grown in warm climates are milder than those from cooler regions, consequently Spanish onions have a mild, sweet flavour. Their skins are a rich golden colour and they are one of the largest varieties available.

Seasonal availability: All year.

Uses: Serve raw in salads, stuff and bake them or add to any savoury dish where a subtle onion flavour is required.

To store: Store in a dark, cool, airy place.

To prepare: Cut the neck and base away, then score down the side of the onion and remove the skin and first layer of flesh. To help hold back the tears during preparation, chill them first for 30 minutes and always remove the root end last. The root contains the largest concentration of sulphuric compounds which make the eyes water.



Spring onions

Also known as salad onions, these are onions that have been harvested at a very young age. They have green shoots and a creamy white bulb, both of which can be eaten. They have a mild flavour and are often eaten raw.

Seasonal availability: May to September.

Uses: In salads, stir-fries, omelettes or sandwich fillings.

To store: Keep in the fridge for 3-4 days.

To prepare: Trim off the root and the outer leaves. Serve whole or sliced, the green tops can be snipped using kitchen scissors.



White onions

With a strong, pungent flavour and distinctive white skin and flesh, white onions are increasingly popular.

Uses: Ideal for serving raw in salads or cooked they are very versatile.



Yellow onions

These are the most commonly used onions and they have a golden brown skin. They have a pungent aroma, a strong flavour and are a good all-round onion.

Seasonal availability: All year.

Uses: In a wide variety of dishes from casseroles, pies and quiches to stir-fries, sauces and pizzas.

To store: Keep in a dark, airy place.

To prepare: Cut the neck and base away, then score down the side of the onion and remove the skin and first layer of flesh. To help hold back the tears during preparation, chill them first for 30 minutes and always remove the root end last. The root contains the largest concentration of sulphuric compounds which make the eyes water.

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.

A chemical compound that is used to preserve food by retaining the moisture in the food to make it juicy and more pleasing when consumed.

According to Larry Borchert, a professor of

muscle biology and meat science at the

University of Wisconsin at Madison, hams do

not naturally hold water. The two proteins that make up the muscles of a ham, actin and

myosin, bind together to form a complex

protein known as actomyosin. Actomyosin is

not water-soluble, but it is salt- soluble. Thus ham manufacturers

must inject sodium phosphate into

supermarket hams to

enable the muscles to retain water. The

advantage of this treatment can be that a ham does not end up completely

dehydrated after processing. The disadvantage, however, is that the ham can be so pumped up with water, or "highly extended," as Borchert phrased it, that it

takes on an unpalatably damp, spongy texture

and a watered-down flavor. This was the case with all of the "water product" hams and, to a lesser degree, the "hamwater

added"

Pungent or aromatic seasonings obtained from thebark, buds, fruit, roots, seeds or stems of various plants and trees (whereasHERBS usually come from theleafy part of a plant). Spices were prized long before recorded history. Thoughthey've always been used to flavor food and drink, throughout the eons spiceshave also been favored for a plethora of other uses including crowning emperors,making medicines and perfumes, religious ceremonies and as burial accoutrementsfor the wealthy. Over 3,000 years ago the Arabs monopolized the spice trade,bringing their rare cargo back from India and the Orient by arduous camelcaravans.

Flavoring

This term is usually followed by a specific food item. The flavor shows the consumer that the product has the taste of that specific food item, but not necessarily containing all the ingredients to produce that flavor. For example, butter flavor is not really butter added into the food. Dried food can be used as flavoring such as cheddar cheese. Movie popcorn has butter flavoring added to it, which is flavored vegetable oil and much cheaper than actual butter. Ingredients of butter flavoring include everything but butter such as partially hydrogenated soybean oil, Beta Carotene, TBHQ, Dimethylpolysiloxane, etc. The resulting flavor is produced, but the health risks are increased. See Artificial Flavor. The label “flavor” is to imitate a certain food item’s taste without putting all the necessary ingredients without changing the texture.

"Bulk Popcorn Popping Supplies - Popcorn, Coconut Oil, Butter Toppiong Etc." AV Outlet Home Theater Products Theater Seats, Roller Shades, Projection Screens, Popcorn Poppers and More.

Here is a list of what’s contained in a typical Artificial Strawberry Flavor:



Amyl acetate, amyl butyrate, amyl valerate, anethol, anisyl formate, benzyl acetate, benzyl isobutyrate, butyric acid, cinnamyl isobutyrate, cinnamyl valerate, cognac essential oil, diacetyl, dipropyl ketone, ethyl acetate, ethyl amyl ketone, ethyl butyrate, ethyl cinnamate, ethyl heptanoate, ethyl heptylate, ethyl lactate, ethyl methylphenylglycidate, ethyl nitrate, ethyl propionate, ethyl valerate, heliotropin, hydroxyphenyl-2-butanone (10 percent solution in alcohol), a-ionone, isobutyl anthranilate, isobutyl butyrate, lemon essential oil, maltol, 4-methylacetophenone, methyl anthranilate, methyl benzoate, methyl cinnamate, methyl heptine carbonate, methyl naphthyl ketone, methyl salicylate, mint essential oil, neroli essential oil, nerolin, neryl isobutyrate, orris butter, phenethyl alcohol, rose, rum ether, g-undecalactone, vanillin, and solvent.



Web. 16 May 2011. .