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



Classes used in the United States are



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

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

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

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

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

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

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



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



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



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



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



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



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



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

Barley is a very important grain in the world today. It is very versatile in every way. It has been well adapted through its evolution. It has a very mysterious and much debated beginning. Now however, barely has become well known and so have its many uses. Barley, which is of the genus Hordeum, is a cereal that belongs to the grass family Poaceae. Barley has many different varieties. The most common is Hordeum vulgare, which is a six-rowed type of barley that has a spike notched on opposite sides with three spikelets on each notch. At each notch there is a flower or floret that later develops into a kernel. Hordeum distichum is a two-rowed type of barley that has central florets producing kernels and it has lateral florets that are sterile. Lastly there is Hordeum irregulare which has fertile central florets and different arrangements of sterile and fertile lateral florets.



Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones.

Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified,

Grain refers to coarse particles (e.g. grain of sand, grain of salt):



Grain is the small, hard, fruits or seeds of arable crops.



Cereals, grains or cereal grains, are grasses (members of the monocot families Poaceae or Gramineae)[1] cultivated for the edible components of their fruit seeds (botanically, a type of fruit called a caryopsis) - the endocarp, germ and bran. Cereal grains are grown in greater quantities and provide more food energy worldwide than any other type of crop; they are therefore staple crops. In their natural form (as in whole grain), they are a rich source of vitamins, minerals, carbohydrates, fats and oils, and protein. However, when refined by the removal of the bran and germ, the remaining endocarp is mostly carbohydrate and lacks the majority of the other nutrients. In some developing nations, grain in the form of rice, wheat, or maize (in American terminology, corn) constitutes a majority of daily sustenance. In developed nations, cereal consumption is more moderate and varied but still substantial.



The word cereal derives from Ceres, the name of the Roman goddess of harvest and agriculture





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

Sugar cane, is a tropical plant that is a cane. This cane is ready for cutting in 11-18 months. Unfortunately, most of the cutting is still done manually, although some is done mechanically. About half of the loading being mechanised.

After reaching the factory, the cane is chopped with a series of rapidly rotating knives. Iron and iron-alloy particles are removed by an electromagnet. The chopped cane is shredded, crushed and a small amount of water added to faciliitate cane juice separation. Generally, the crushed mixture is slightly acid[pH5.5].



Mixed juice is heated and clarified by the addition of lime and the decantation of impurities. The clarified juice is evaporated and the syrup transferred back and forth depending upon the Brix [pan 1: 16-180 Brix; pan 3: 55-750 Brix; final pan: 900 Brix]. The final syrup mix is centrifuged to extract the sugar crystals and remove molasses and liquid. The brown sugar may be further refined.



Brown sugar or raw sugar is decolorized by passing through carbon filters, recrystallizing in vacuum boiling pans, and removing final liquid by centrigation. It is simply a crystallization process.



From the process, three by-products of sugar cane are formed: molasses, bagasse and filter scums. The latter two by-products are recycled back into the processing plant. The filter scums contain phosphoric acid and are used as fertilizers in the fields. The bagasse is used as fuel to produce steam and electricity.



Turbinado sugar is raw cane sugar. This raw sugar that is refined fromthe initial pressing of sugar cane. The sugar crystals aren't stripped of any color or flavor giving it a natural taste. All natural Sugar In The Raw has no additives.



Source:http://food.oregonstate.edu/sugar/cane.html



Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified,

Natural sunflower oil is produced from oil type sunflower seeds. Sunflower oil is light in taste and appearance and supplies more Vitamin E than any other vegetable oil. It is a combination of monounsaturated and polyunsaturated fats with low saturated fat levels.



The versatility of this healthy oil is recognized by cooks internationally. Sunflower oil is valued for its light taste, frying performance and health benefits.



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

Sugar cane is the source of sugar in all tropical and subtropical countries of the world. Estimates for 1966 and 1967 indicate world production of cane sugar was between 40 and 41 million tons. Production in the United States, excluding Puerto Rico, averaged 2,550,000 tons during those years - from 592,000 acres of cane in Hawaii, Florida and Louisiana. Sugar production in Puerto Rico averaged 850,000 tons for the two years.



Several species of Saccharum are found in Southeast Asia and neighboring islands, and from these cultivated cane probably originated. The sweet juice and crystallized sugar were known in China and India some 2500 years ago. Sugar cane reached the Mediterranean countries in the eighth century A.D., and reached the Americas in early colonial times.



The cane plant is a coarse growing member of the grass family with juice or sap high in sugar content. It is tender to cold, the tops being killed by temperatures a little below freezing. In continental United States, where freezing may occur during the winter, it is mainly planted in late summer or early fall and harvested a year later. In tropical countries it may be planted at almost any time of the year since the plant does not have a rest period. The season of active growth in continental United States is 7 to 8 months while in tropical countries growth is near continuous until harvest. This results in heavier yields of cane and sugar under tropical conditions. For example, yields of cane and sugar per acre in Hawaii, where the cane is grown for about 2 years before harvesting, are from 3 to 4 times vields in Louisiana and Florida from one season's growth.



Sugar cane plants are propagated by planting sections of the stem. The mature stems may vary from 4 to 12 feet or more ill height, and in commercial varieties are from 0.75 to 2 inches in diameter. The stem has joints or nodes as in other grasses. These range from 4 to 10 inches apart along the above-ground section of the stem. At each node a broad leaf rises which consists of a sheaf or base and the leaf blade. The sheaf is attached to the stem at the node and at that point entirely surrounds the stem with edges overlapping. The sheath from one node encircles the stem up to the next node above and may overlap the base of the leaf on the next higher node. The leaf blade is very long and narrow, varying in width from 1 to 3 inches and up to 5 feet or more in length. Also, at each node along the stem is a bud, protected under the leaf sheath. When stem sections are planted by laying them horizontally and covering with soil a new stem grows from the bud, and roots grow from the base of the new stem. The stem branches below ground so several may rise as a clump from the growth of the bud at a node.



In planting cane fields, mature cane stalks are cut into sections and laid horizontally in furrows. In continental United States sections with several nodes are laid while in tropical countries sections with 2 or 3 nodes are commonly used - since temperatures for growth are more favorable. Usually only one node on a stem piece develops. a new plant because of polarity along the stem piece.



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

Also called century plant, this family of succulents grows in the southwestern United States, Mexico and Central America. Though poisonous when raw, agave has a sweet, mild flavor when baked or made into a syrup. Certain varieties are used in making alcoholic beverages. Agave Nectar is a natural food sweetener. It may be used to sweeten any type of beverage or food. It is derived from the carbohydrates present in the Agave plant through a totally natural thermic (heat) process with absolutely no chemicals.

The most valuable part of the Agave plant is its sugars. By far the main carbohydrate is a

complex form of fructose called inulin or fructosan. These carbohydrates are broken down to produce a syrup with a high content of fructose (approximately 70%).

Fructose is a simple sugar found mainly in fruits and vegetables. It has almost 50% greater sweetness than sucrose. This gives Agave Nectar advantages in both the food industry and health of the consumer.



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



source: allrecipes.com

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.

Raw milk" Cow's milk in as milked state

"Normal liquid milk" Cow's milk sold for the purpose of direct intake

"Certified milk" Normal liquid milk sold as certified milk

"Partly skimmed milk" Food obtained by removal of a part of milkfat from raw milk, normal liquid milk or certified milk, other than skimmed milk

"Skimmed milk" Food obtained by removal of almost all the milkfat from raw milk, normal liquid milk or certified milk, other than skimmed milk

"Processed milk" Food obtained by processing raw milk, normal liquid milk or certified milk, or foods manufactured using these milks as ingredients, which are sold for the purpose of direct intake (excludes partly skimmed milk, skimmed milk, fermented milk and lactic acid bacteria drinks)

"Cream (milk product)" Product obtained by removal of all constituents other than milkfat from raw milk, normal liquid milk or certified milk

"Butter" Product made by churning and working fat globules obtained from raw milk, normal liquid milk or certified milk

"Butter oil" Product obtained by removal of almost all constituents other than milkfat from butter or cream





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



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

Lactic acid is primarily found in sour milk products, such as: koumiss, leban, yogurt, kefir, and some cottage cheeses. The casein in fermented milk is coagulated (curdled) by lactic acid.



Although it can be fermented from lactose (milk sugar), most commercially used lactic acid is derived by using bacteria such as Streptococcus thermophilus, Lactobacillus acidophilus, or Lactobacillus delbrueckii subsp. bulgaricus (formerly known as Lactobacillus bulgaricus) to ferment carbohydrates from nondairy sources such as cornstarch, potatoes, and molasses. Thus, although it is commonly known as "milk acid", vegan products can contain lactic acid as an ingredient.



Lactic acid may also be found in various processed foods, usually either as a pH-adjusting ingredient, or as a preservative (either as antioxidant or for control of pathogenic micro-organisms). It may also be used as a fermentation booster in rye and sourdough breads.



Potassium lactate, sodium lactate, and calcium lactate are the neutralized salts of lactic acid. Potassium lactate is used in many fresh and cooked meat products for shelf life control, color preservation, and reduction of sodium content. Sodium lactate has a mild saline taste and is therefore suitable for flavor enhancement in meat products as well. Sodium lactate is being produced in solution as well as dry. Calcium lactate is popular for fortification and improved texture in emulsified meat products like frankfurters. Ready-to-eat meat and poultry products commonly contain sodium or potassium lactate to control Listeria monocytogenes.



Lactic acid is also present in wheat beers, especially lambic, due to the activity of Pediococcus damnosus.



Lactic acid is widely used for reducing the number of pathogenic bacteria like E.coli, Salmonella, Campylobacter, and Listeria on animal carcasses like beef, pork, and poultry during the slaughtering process.



source:

http://en.wikipedia.org/wiki/Lactic_acid

Vegetable glycerin is a colorless, odorless, viscous, nontoxic liquid with a very sweet taste and has literally thousands of uses. Glycerin is an alcohol and is used as a preservative in the food industry, as well as a sweetener: it is very sweet, yet it contains no sugar.

This makes it an ideal sweetener for patients who cannot take sugar, such as the increasing number of Candida sufferers. Vegetable glycerin is said to be the "only acceptable sweetener" for Candida patients.

This is a wonderful sugar substitute used in many of the recipes. It is not metabolized in the body like sugar or artificial sweeteners, so it does not form toxic elements to stress bodily functions. It does contain 80 calories per tablespoon so if one is diabetic calories must be taken into account.

Also, add it at the end of any recipe that is cooked on the stove top to preserve sweetness.

Apples are a source of both soluble and insoluble fiber. Soluble fiber such as pectin actually helps to prevent cholesterol buildup in the lining of blood vessel walls, thus reducing the incident of atherosclerosis and heart disease. The insoluble fiber in apples provides bulk in the intestinal tract, holding water to cleanse and move food quickly through the digestive system.



It is a good idea to eat apples with their skin. Almost half of the vitamin C content is just underneath the skin. Eating the skin also increases insoluble fiber content. Most of an apple's fragrance cells are also concentrated in the skin and as they ripen, the skin cells develop more aroma and flavor.



Grown in temperate zones throughout the world and cultivated for at least 3,000 years, apple varieties now number well into the thousands. Apples range in color from lemony yellow to bright yellow-green to crimson red. Their textures range from tender to crisp, their flavors from sweet to tart and from simple to complex. They're available year-round but are at their best from September through November when newly harvested. Apples are a good source of vitamins A and C.





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

During the refining of sugar cane and sugar beets, the juice squeezed from these plants is boiled to a syrupy mixture from which sugar crystals are extracted. The remaining brownish-black liquid is molasses. Light molasses comes from the first boiling of the sugar syrup and is lighter in both flavor and color. It's often used as a pancake and waffle syrup. Dark molasses comes from a second boiling and is darker, thicker and less sweet than light molasses. It's generally used as a flavoring in American classics such as GINGERBREAD, SHOOFLY PIE, INDIAN PUDDING and BOSTON BAKED BEANS.

Flavor(s) Natural

Under the Code of Federal Regulation, natural flavor is defined as “the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating, enzymolysis (biochemical decomposition of a substance), which contains the flavoring constituents derived from a spice, fruit or fruit juice, 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.” Natural flavoring substances are obtained from plant or animal raw materials, containing no other artificial or added ingredients. Spices approved by the Food and Drug Administration (FDA) such as black pepper and basil do not have to be listed under its specific name. Additives can also be listed under natural flavoring because they might meet FDA definition standards, the extraction process consider flavorings man-made. In addition, spice extracts, essential oils, oleoresins, onion powder/juice, and garlic powder/juice are allowed to be labeled under “flavor” or “natural flavor.”

"Common Food Safety Questions from FSIS - Natural Flavorings on Meat & Poultry Labels." USDA Food Safety and Inspection Service Home. Web. 16 May 2011. .

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.

A colorless, crystalline organic compound belonging to the family of carboxylic acids, present in practically all plants and in many animal tissues and fluids. It is one of a series of compounds involved in the physiological oxidation of fats, proteins, and carbohydrates to carbon dioxide and water.



First isolated from lemon juice by a Swedish chemist, Carl Wilhelm Scheele, in 1784, citric acid is manufactured by fermentation of cane sugar or molasses in the presence of a fungus, Aspergillus niger. It is used in confections and soft drinks (as a flavoring agent), in metal-cleaning compositions, and in improving the stability of foods and other organic substances (by suppressing the deleterious action of dissolved metal salts)."



Citrus fruits are notable for their fragrance, and most are juice-laden. They contain a high proportion of citric acid giving them their characteristic astringent odour and flavour. They are also good sources of vitamin C. In botanical terms, "The fruit of all Citrus trees, in which the true fruit is the peel, [is] made up of an outer layer, brightly colored and rich in glands, a spongey whitish mesocarp, and a membraneous endocarp surrounding the segments. The succulent parts we eat is only a secondary tissue developed as a filler"



List of citrus fruits:

Amanatsu

Bergamot orange

Bitter orange (Seville Orange)

Calamondin (Calamansi)

Citron

Clementine

Golden Lime - hybrid between the genus Citrus and the genus Fortunella

Daidai

Dancy

Grapefruit

Ichang Lemon

Iyokan

Kaffir lime

Key lime

Kumquat - in the related genus Fortunella, not Citrus; forms hybrids with Citrus

Lemon

Lime

Limequat

Mandarin Lime

Mandarin Orange

Meyer Lemon

Mikan

Minneola

Natsumikan

Orange

Orangelo (Chironja)

Orangequat

Persian lime (Tahiti lime)

Pomelo (Pummelo, Shaddock)

Ponkan

Rangpur (Lemanderin)

Rough Lemon

Satsuma

Shekwasha (Taiwan Tangerine)

Sudachi

Sweetie

Tachibana Orange

Tangelo

Tangerine

Tangor

Ugli

Yuzu



Some brands of Citric Acid may be made from wheat, however this is very rare.

Strongly aromatic, sweet, pleasant, warm and but hardly bitter or adstringent. Compared to its relatives, cinnamon has a fresh or "lively" tone that is missing in all other cinnamon species.



Cinnamomum zeylanicum originates from the island Sri Lanka (formerly called Ceylon), southeast of India. It is also native to south-west India and the Tenasserim Hills of Burma. Several attempts have been made to transplant cinnamon trees to other parts of the tropic world, but they have become naturalized only on the Seychelles.



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

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, a 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

A type of salt extracted from seawater through the use of a vacuum evaporation process. Sea salt has small amounts of various minerals contained within the salt that are naturally in the waters from which the salt was derived. Thus, the taste of the sea salt will vary depending on the area water producing the salt. As an example, minerals such as red clay provide a pink tint to sea salts from Hawaii.

Sea salts are available as a fine-grained crystal, as a larger, coarse crystal, or as a flakes of salt. The size and thickness of the crystal will affect how quickly it dissolves when added to foods, with the sea salt flakes dissolving very quickly and the larger coarse crystals requiring a longer amount of time. Typically, sea salts are used to enhance the flavors of foods after they have been cooked or prepared.

(Reprint:

http://www.hormel.com/kitchen/glossary.asp?id=34338&catitemid=)