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Corn or maize is native to America but is now grown throughout the world. In grain form it is the staple diet for American Indians in Mexico, Peru and Southern North America.



The Maori were given maize by American sailors which they grew and ate both fresh and fermented. The fermented corn was known as kaanga. Its strong smell didn't appeal to Pakeha who ate corn mainly as a grain. Eventually a sweet form was developed, and hence the name sweetcorn, it wasn't until the 1960's that sweetcorn became a really popular fresh vegetable. Several varieties are available including some with white kernels and others with a mix of yellow and white kernels. Varieties differ in sweetness. Recently the supersweet varieties have become popular, with Honey 'n' Pearl being the most widely grown.



Sweetcorn is a very good source of fiber, protein and starch. corn is a great source of vitamin A, fiber, and other nutrients.



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A thick, jellylike substance obtained from SEAWEED. Alginic acid is used as a stabilizer and thickener in a wide variety of commercially processed foods such as ice creams, puddings, flavored milk drinks, pie fillings, soups and syrups.

alginic acid or one of its esters or salts, esp. the gelatinous solution obtained as a by-product in the extraction of iodine from seaweed, used in mucilages and for thickening jellies.





source: allrecipes.com

Canola is an oilseed crop which is grown primarily in regions of Western Canada. Each canola plant produces yellow flowers which, in turn, produce pods, similar in shape to pea pods but about 1/5th the size. Within the pods are tiny round seeds that are crushed to obtain canola oil. Each seed contains approximately 40 per cent oil. The remainder of the seed is processed into canola meal which is used as a high protein livestock feed.



Nutrition experts recognize canola oil as having the best fatty acid ratio. Research indicates the fatty acid composition of canola oil is most favourable in terms of health benefits and as part of a nutritionally balanced diet.



A word about "Partially Hydrogenated" Oils:



It is now known that the process of hydrogenation creates "trans fatty acids" (TFAs), which are toxic entities that enter cell membranes, block utilization of essential fatty acids (EFAs) and impede cell functionality. TFAs also cause a rise in blood cholesterol. These substances are not present in natural oils.



Trans fat, which is also called hydrogenated or partially hydrogenated vegetable oil. Trans fat is found in margarine and shortening and foods -- such as cookies, crackers and other commercially baked goods -- made with these ingredients. Trans fat raises LDL cholesterol and lowers high-density lipoprotein (HDL), the "good" cholesterol.



Hydrolyzed: A protein obtained from various foods (like soybeans, corn or wheat), then broken down into amino acids by a chemical process called acid hydrolysis. Hydrolyzed plant or vegetable protein is used as a flavor enhancer in numerous processed foods like soups, chilis, sauces, stews and some meat products like frankfurters. Hydrolyzation of protein inevitably creates some (processed) free glutamic acid (MSG).



Manufacturers are acutely aware that many consumers would prefer not to have MSG in their food. Some manufacturers have responded by using "clean labels," i.e., labels that contain only ingredient names they think consumers will not recognize as containing MSG -- names such as "hydrolyzed soy protein." Others advertise "No MSG," "No MSG Added," or "No Added MSG," even though their products contain MSG



ref: truthinlabeling.org



source: www.healthfinder.gov/news

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.

Maltodextrin is a flavorless, easily digested carbohydrate made from cornstarch. A natural, complex carbohydrate, it is not a simple sugar (dextrose, fructose, sucrose etc.) It can be derived from potato or corn starch; used in food industry such as sweets, drink, beer, ice cream, preserved fruit, milk powder, malted mild, cake, biscuit and bread, as well as in medicine, textile, printing and dyeing, paper making, casting and petroleum drilling; generally recognized as safe.



Maltodextrin often contains Monosodium Glutimate (MSG), to which many people have an adverse reaction to.

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.

a common leavening agent used in baked goods. Used for fireproofing, in baking powder, and as an antirheumaticalso used as a fire retardant and in fertilizers.

a common leavening agent used in baked goods. Used for fireproofing, in baking powder, and as an antirheumaticalso used as a fire retardant and in fertilizers.

Currently, tomatoes are one of the most popular vegetables eaten by Americans. Tomatoes are members of the fruit family, but they are served and prepared as a vegetable. This is why most people consider them a vegetable and not a fruit. They are high in vitamin C and also provide beta-carotene. The National Cancer Institute published a study that showed an association between consuming a diet rich in tomato-based foods and a decreased risk of prostate cancer.



Tomatoes contain large amounts of an antioxidant called lycopene, which may be responsible for this possible positive effect. Tomato paste and sauces contain a greater amount of lycopene, because they are more concentrated than fresh tomatoes.



Lycopene is a bright red carotenoid pigment (phytochemical) found in tomatoes and other red fruits. Lycopene is the most common carotenoid in the human body and is one of the most potent carotenoid antioxidants. Its name is derived from the tomato's species classification, Solanum lycopersicum. Ironically, the highest natural concentrations of lycopene in food are found not in tomatoes, but in watermelon. Almost all dietary lycopene comes from tomato products, however.



Recent research has indicated that lycopene, a carotenoid with potent antioxidant effects which is found in raw tomatoes, may be responsible for the protection against cancers. This is possibly the reason why people living in the Mediterranean who eat lots of tomatoes have a lower rate of some cancers.

Spray dried tomato powder is made from high concentration tomato paste,

using low temperature spray drying technology that captures the red

color, pure taste and rich Lycopene of ripe tomatoes. This powder

contains plenty of vitamins, amino acids, and organic minerals, being

a good soup base, flavoring and beverage material.

Although most chili peppers are indigenous to South America, they are used and grown around the world. Hot peppers are used in abundance in Mexican, South American, Indonesian, African and Oriental cooking, while the milder peppers are common in European and North American recipes. And, peppers have been cultivated for thousands of years for their medicinal properties, known for lowering blood pressure and cholesterol, in addition to their culinary purposes.

The Scoville Unit rating of a pepper is determined by a dilution taste test. Pure ground chili peppers are blended with a sugar-water solution. A panel of testers sips the mixture in increasingly diluted concentrations until it no longer burns the mouth. The Scoville Unit number is based on how much the ground chili needs to be diluted before no heat is detected. (Nowadays, liquid chromatography, rather than Scoville's dilution taste test, is used to evaluate the heat of chili peppers.)

Asparagus, whose name stems from a Greek word used to refer to all tender shoots picked and savored while very young, is a member of the Lily family. Asparagus has been cultivated for over 2000 years, starting in the eastern Mediterranean region. Romans as early as 200 BC not only had how-to-grow- directions, but were freezing asparagus to preserve it. Ever since King Louis XIV of France had special greenhouses built so he could enjoy asparagus all year long, it has been called the "Food of Kings."



Asparagus grows in a fairly wide range of climates. In North America alone it is grown from Michigan to Guatemala, however, it thrives in Mediterranean-style regions such as California, Mexico, and its home land, the Mediterranean basin. Wild asparagus is found in diverse places like Wisconsin, Russia, Poland, and England.



California produces 70 to 80 percent of America's asparagus crop, Washington second, followed by Arizona, Oregon, New Jersey, Michigan, and Illinois. The United States imports a huge quantity of asparagus from Mexico, Peru, and Chile, with smaller amounts from Guatemala, Columbia, and Argentina.

Asparagus is an excellent source of vitamin K, essential for blood clotting. It provides a good source of fibre and vitamins A, C, and B.Asparagus is an excellent source of vitamin K, essential for blood clotting. It provides a good source of fibre and vitamins A, C, and B.

Color(s) Artificial

Artificial coloring can include any additives used to produce a desired color. Blue 1 and 2, Orange B, Green 3, Red 3 and 40, Yellow 5 and 6, etc. are examples of artificial coloring employed in food today. Artificial dyes were originally developed from coal tar, but are now made from petroleum products. The consumption of artificial dyes has been thought to increase hyperactivity in children. The Federal Drug Administration tests whether these additives are Generally Recognized As Safe (GRAS) or toxic. 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. Manufacturers intend to use artificial coloring to make the food seem more appealing and healthier than it actually is.

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

Harris, Gardiner. "F.D.A. Panel to Consider Warnings for Artificial Food Colorings." The New York Times. 29 Mar. 2011. Web. 16 May 2011. .

Zwillich, Todd. "FDA Mulls Safety of Artificial Food Coloring." WebMD Children's Health Center - Kids Health and Safety Information for a Healthy Child. 30 Mar. 2011. Web. 16 May 2011. .

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.

If it's not something like beet juice,Annatto Extract or like that then



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



Most artificial colorings are synthetic chemicals that do not occur in nature. Because colorings are used almost solely in foods of low nutritional value (candy, soda pop, gelatin desserts, etc.), you should simply avoid all artificially colored foods. In addition to problems mentioned below, colorings cause hyperactivity in some sensitive children. The use of coloring usually indicates that fruit or other natural ingredient has not been used.



Any color added to a product to enhance its esthetics. Every batch of artificial color has to be certified safe by the Food and Drug Administration (FDA) before it can be used. In 2000, for example, the FDA certified more than 13 million pounds of color additives. The "FD&C" in the name of an artificial color stands for the Food, Drug and Cosmetic Act, the 1938 legislation that gave the government authority to regulate the dyes used in foods, drugs and cosmetics. The artificial colors used in foods are identified by number and appear on the ingredient statement as (for example) "FD&C Blue No. 2."All things considered, food colors have an excellent safety record. A few colors have been pulled off the market when they were suspected of causing cancer in experimental animals. This sounds intimidating, but it should be kept in mind that connections have been tenuous at best. Massive amounts are used in studies while extremely small amounts of colors are used in foods. Another concern to consider, however, is allergies. The intake of tartrazine (FD&C Yellow No. 5), for instance, has been associated with allergic reactions and behavior problems in children; still, this occurred in a small segment of the population.



Artificial coloring can utilize a gluten-containing grain or by-product in the manufacturing process, or as an ingredient.



(source:http://www.cspinet.org/reports/chemcuisine.htm)

An orange to red color extracted from the fruit pod and seeds of the red pepper, Capsicum annuum.





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.