Submit »

Sending mail, please wait

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.

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

Milk from which the cream has been removed and dehydrated.



Skim milk contains more calcium than whole milk.



Most of the calcium in milk is not contained in the fat that is removed when 'skimming' the milk. But rather in the water content of the milk. Removing the part of the milk with a lower percentage of calcium, increases the relative percentage of calcium in the remaining milk.

Evaporated cane juice is a healthy alternative to refined sugar. While both sweetners are made from sugar cane, evaporated cane juice does not undergo the same degree of processing that refined sugar does. Therefore, unlike refined sugar, it retains more of the nutrients found in sugar cane.



Source:http://www.whfoods.com/genpage.php?tname=foodspice&dbid=120

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.

Glucono-1,5-Lactone or GdL is a neutral cyclic ester of gluconic acid, produced with the acid by fermentation of glucose. It is separated from the acid by crystallisation.



GdL is a fine, white crystalline powder, freely soluble in water. It is practically odourless and has a slightly sweet taste. Non toxic, it is completely metabolised in the body like a carbohydrate.



When added into an aqueous solution, GdL rapidly dissolves, and subsequently slowly hydrolyses to gluconic acid, thus producing a gentle acidification in the same way as lactic acid-producing bacteria.

Any of a class of carbohydrates found in certain plant cell walls and tissues. They are principally composed of a galactose derivative, galacturonic acid. In fruits, pectin keeps the walls of adjacent cells joined together, helping them remain firm and hold their shape. As fruits become overripe, the pectin breaks down to simple sugars that dissolve more readily, so the fruits become soft and lose their shape. Because it forms a thick, gel-like solution when added in small amounts to fruit acids, sugar, and water, pectin is used to make jellies, jams, and marmalades. Its thickening properties also make it useful in the confectionery, pharmaceutical, and textile industries.

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

Sodium Alginate is pure kelp (sea weed) - it's commonly used to thicken food. It is the recommended thickener for Procion dyes and it works as a thickener for other liquids as well.

Cellulose is an organic compound with the formula (C6H10O5)n, a polysaccharide consisting of a linear chain of several hundred to over ten thousand ß(1?4) linked D-glucose units.[2][3]



Cellulose is the structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most common organic compound on Earth. About 33 percent of all plant matter is cellulose (the cellulose content of cotton is 90 percent and that of wood is 50 percent).[4]



For industrial use, cellulose is mainly obtained from wood pulp and cotton. It is mainly used to produce cardboard and paper; to a smaller extent it is converted into a wide variety of derivative products such as cellophane and rayon. Converting cellulose from energy crops into biofuels such as cellulosic ethanol is under investigation as an alternative fuel source.



Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts. Cellulose is not digestible by humans and is often referred to as 'dietary fiber' or 'roughage', acting as a hydrophilic bulking agent for feces.



A vegetable is an edible plant or part of a plant other than a sweet fruit or seed. However, the word is not scientific, and its meaning is largely based on culinary and cultural tradition. Therefore the application of the word is somewhat arbitrary and subjective. For example, some people consider mushrooms to be vegetables,[1][2][3] while others consider them a separate food category.[4]



Some vegetables can be consumed raw, and some may (or must) be cooked in various ways, most often in non-sweet (savory or salty) dishes.[citation needed] However, some vegetables are often used in desserts and other sweet dishes, such as pumpkin pies and carrot cakes.



Genetically modified (GM) foods are foods derived from genetically modified organisms. The DNA of genetically modified organisms has been modified through genetic engineering, unlike similar food organisms developed through the conventional genetic modification of selective breeding (plant breeding and animal breeding) or mutation breeding. GM foods were first put on the market in the early 1990s. Typically, genetically modified foods are transgenic plant products: soybean, corn, canola, and cotton seed oil, but animal products have been developed. For example, in 2006 a pig engineered to produce omega-3 fatty acids through the expression of a roundworm gene was controversially[1][2] produced.[3] Researchers have also developed a genetically-modified breed of pigs that are able to absorb plant phosphorus more efficiently, and as a consequence the phosphorus content of their manure is reduced by as much as 60%. [4]



Critics have objected to GM foods on several grounds, including perceived safety issues,[5] ecological concerns, and economic concerns raised by the fact that these organisms are subject to intellectual property law.

Made from the Cassava root. Tapioca starch (flour) is used widely for thickening sauces, making desserts, and any place that corn starch would be used. Tapioca Starch adds a nice glossy sheen to baked goods and sauces.

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.





Finely ground cornmeal, corn flour comes in yellow and white and is used for breading and in combination with other flours in baked goods. Corn flour is milled from the whole kernel, while CORNSTARCH is obtained from the endosperm portion of the kernel. In British recipes the term "cornflour" is used synonymously with the U.S. word cornstarch. MASA HARINA is a special corn flour that's the basic ingredient for corn tortillas.

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.

Milk from which the cream has been removed and dehydrated.



Skim milk contains more calcium than whole milk.



Most of the calcium in milk is not contained in the fat that is removed when 'skimming' the milk. But rather in the water content of the milk. Removing the part of the milk with a lower percentage of calcium, increases the relative percentage of calcium in the remaining milk.

Evaporated cane juice is a healthy alternative to refined sugar. While both sweetners are made from sugar cane, evaporated cane juice does not undergo the same degree of processing that refined sugar does. Therefore, unlike refined sugar, it retains more of the nutrients found in sugar cane.



Source:http://www.whfoods.com/genpage.php?tname=foodspice&dbid=120

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.

Palm-kernel oil, though also high in saturated fat, is a different oil extracted from the nut or kernel of palms. It's a yellowish-white color and has a pleasantly mild flavor. Palm-kernel oil is used in the manufacture of margarine and cosmetics. It's usually listed on labels simply as "palm oil."

Soy lecithin is a mixture of fatty substances that are derived from the processing of soybeans. Lecithin is separated from soybean oil by the addition of water and centrifugation (rapid spinning) and purified for use as a food additive. Its chemical name is phosphatidylcholine, which identifies its major components of choline, phosphoric acid, glycerin, and fatty acids. Lecithin is used widely in foods as an emulsifier, stabilizer, and antioxidant.



Studies show most soy-allergic individual can safely eat products containing soy lecithin without experiencing any allergic reactions.



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. (See "The Soy Health Claim.")



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

Margarine is defined in law as the product obtained from vegetable and/or animal fats with a fat content of not more that 80%, but less than 90%. It is a solid emulsion of water in oil. Margarine has to be produced in accordance with the Spreadable Fats



Once thought to be a healthy alternative to butter, Now it is widly recomended to avoid it.

Yeast is a living, microscopic, single-cell organism that, as it grows, converts its food (through a process known as fermentation) into alcohol and carbon dioxide. This trait is what endears yeast to winemakers, brewmasters and breadbakers. In the making of wine and BEER, the yeast's manufacture of alcohol is desired and necessary for the final product; and carbon dioxide is what makes BEER and CHAMPAGNE effervescent. The art of breadmaking needs the carbon dioxide produced by yeast in order for certain doughs to rise. To multiply and grow, all yeast needs is the right environment, which includes moisture, food (in the form of sugar or starch) and a warm, nurturing temperature (70° to 85°F is best).

A gummy substance obtained from legume-family plants, used as a thickener and STABILIZER in commercial food processing.

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.



.

A LEAVENER containing a combination of baking soda, an acid (such as CREAM OF TARTAR) and a moisture-absorber (such as cornstarch). When mixed with liquid, baking powder releases carbon dioxide gas bubbles that cause a bread or cake to rise. There are three basic kinds of baking powder. The most common is double-acting, which releases some gas when it becomes wet and the rest when exposed to oven heat.

Baking Powder: Baking powder is normally made of three different parts:

" An acid

" A base

" A filler of some sort

All three need to be dry powders that can be mixed together. For example, baking soda (a base), cream of tartar (an acid) and corn starch (the filler) are three common ingredients. In school, you may have done the experiment where you mix baking soda (a base) and vinegar (an acid) and get a bubbling reaction. Baking powder works the same way. When you add water to baking powder, the dry acid and base go into solution and start reacting to produce carbon dioxide bubbles. Single-acting baking powder produces all of its bubbles when it gets wet. Double-acting baking powder produces bubbles again when it gets hot. Many recipes call simply for baking soda rather than baking powder. Usually these recipes use some kind of liquid acid like buttermilk or yogurt to react with the baking soda to produce the bubbles. The reason why people often prefer baking powder to yeast is because yeast takes so long -- usually two to three hours -- to produce its bubbles. Baking powder is instant, so you can mix up a batch of biscuits and eat them 15 minutes later.

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.