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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.

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



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



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



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

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

Skimmed (about 0.1% fat)

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



Whole varieties

2% (reduced fat)

1% (low fat)

<0.5% (very low fat)

Skim (nearly no fat) or fat free

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

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

Upon standing, unhomogenized milk naturally separates into two layers-a MILK FAT-rich cream on top and almost fat-free (or skimmed) milk on the bottom. Commercially, the cream is separated from the milk by centrifugal force. Almost all cream that reaches the market today has been pasteurized. There are many varieties of cream, all categorized according to the amount of milk fat in the mixture. Light cream, also called coffee or table cream, can contain anywhere from 18 to 30 percent fat, but commonly contains 20 percent. Light whipping cream, the form most commonly available, contains 30 to 36 percent milk fat and sometimes stabilizers and emulsifiers. Heavy cream, also called heavy whipping cream, is whipping cream with a milk fat content of between 36 and 40 percent.

Emulsifier for chocolate drink, pH adjuster

Half and half refers to various beverages or liquid foods made of an equal-parts mixture of two substances, including dairy products, alcoholic beverages, and soft drinks. The United States dairy product known as half and half is a mixture of one part milk to one part cream.





In the United States, half and half is a very light cream typically used in coffee. Its butterfat content is about 12.5%,[2] which makes it low-calorie and more stable in coffee. It is widely available in the United States, both in individual-serving containers and in bulk. It is also used to make ice cream. The same product is known as half cream in the United Kingdom.



The term 'Half and half' (pronounced ARF N' ARF) is used in canteens on construction sites. Workers use the term frequently between themselves to describe an order selection to be served to a worker. Often there will be a choice of meal where you can select the 'half and half' combination and one need only say when ordering the term 'half and half' to convey a well understood order.



Half and half is commonly understood to be a bed of half chips and half rice. A classic selection would be 'chicken curry half and half' or 'chili con carne half and half'. However, slight variations do apply. For example, 'spaghetti half and half' would be spaghetti bolognese served on a bed of chips.



At Hut's Hamburgers--an Austin, TX, eatery since 1939--a "Half 'n' Half" is a half order of onion rings and a half order of french fries.

The coffee plant is a woody perennial evergreen dicotyledon that belongs to the Rubiaceae family. It has a main vertical trunk (orthotropic) and primary, secondary, and tertiary horizontal branches (plagiotropic). Two main species of coffee are cultivated today. Coffea arabica known as Arabica coffee accounts for 75-80% of the world's production. Coffea canephora, known as Robusta coffee, is more robust than the Arabica plants, but produces an inferior tasting beverage with a higher caffeine content. The coffee plant can grow to heights of 10 meters if not pruned, but producing countries will maintain the coffee at a height reasonable for easy harvesting.

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.

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

Of all the ingredients we have that we call controversial

High-Fructose Corn Syrup at Foodfacts.com gets the most response



Dictionary con•tro•ver•sial

1. of, pertaining to, or characteristic of controversy; polemical: a controversial book 2. subject to controversy; debatable: a controversial decision.

3. given to controversy; disputatious.



This is how we call an ingredient controversial, when a origination, collage, FDA, and even other countries, can’t agree on an ingredient.



Life Extension Foundation

Said… Americans are being poisoned by a common additive present in a wide array of processed foods like soft drinks and salad dressings, commercially made cakes and cookies, and breakfast cereals and brand-name breads.

This commonplace additive silently increases our risk of obesity, diabetes, hypertension, and atherosclerosis.

The name of this toxic additive is high-fructose corn syrup. It is so ubiquitous in processed foods and so over-consumed by the average American that many experts believe our nation faces the prospect of an epidemic of metabolic disease in the future, related in significant degree to excess consumption of high-fructose corn syrup.

http://www.lef.org/magazine/mag2008/dec2008_Metabolic-Dangers-of-High-Fructose-Corn-Syrup_01.htm



Princeton University said

A Princeton University research team has demonstrated that all sweeteners are not equal when it comes to weight gain: Rats with access to high-fructose corn syrup gained significantly more weight than those with access to table sugar, even when their overall caloric intake was the same.



http://www.princeton.edu/main/news/archive/S26/91/22K07/





Mayo clinic said… So far, research has yielded conflicting results about the effects of high-fructose corn syrup. For example, various early studies showed an association between increased consumption of sweetened beverages (many of which contained high-fructose corn syrup) and obesity. But recent research — some of which is supported by the beverage industry — suggests that high-fructose corn syrup isn't intrinsically less healthy than other sweeteners, nor is it the root cause of obesity.

http://www.mayoclinic.com/health/high-fructose-corn-syrup/an01588



These remarks and study’s lead us to call HFCS controversial

Other sites to check



http://www.westonaprice.org/The-Double-Danger-of-High-Fructose-Corn-Syrup.html



http://www.sweetsurprise.com/

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.

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.

Sodium Benzoate

Used as a food preservative or antiseptic, sodium benzoate is a white crystalline powder chemically known as C7H5O2Na or E211. Although it is classified by the Federal Drug Administration as safe, sodium benzoate is a controversial additive. Sodium benzoate was previously used for centuries as a preservative to prevent the growth of microbial organisms in the food. In presence of Vitamin C (ascorbic acid) such as in jams, sodium benzoate can form the chemical benzene. Benzene is known to damage DNA, genetic material, which can lead to leukemia and other cancers. Since sodium benzoate works best in acidic environments, the consumption of sodium benzoate is a rising issue.

"Sodium Benzoate Food Preservative - Research Paper - Misselleanor." Free Term Papers, Research Papers, Essays, Book Reports | OPPapers.com. Web. 16 May 2011. .

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

Cow's milk with sugar added, reduced by evaporation to a thick consistency.

Condensed milk can be stored up to two years at 32-47F.(0-15C.)



The confectionery and bakery industries use Sweetened Condensed Milk to make toffee, fudge, sauces and cake icings among others.

Corn Syrup High Fructose

Corn syrup is glucose produced from corn starch in a process called wet milling. Wet milling isolates the components of the corn through chemical or biochemical separation. The sugars are further separated by the use of enzymes. Since fructose is sweeter but not naturally found in corn, scientists have ways to convert the glucose into fructose. High fructose corn syrup (HFCS), also known as corn sugar, is a combination of glucose and fructose. Depending on the level of sweetness, the glucose to fructose ratio is adjusted. For example HFCS 55 is 55% fructose and is usually used in soft drinks. HFCS 42 is 42% fructose and used in foods that require only a little sweetening. The chemical composition of high fructose corn syrup is similar to that of sucrose, or table sugar. Still, the Food and Drug Administration (FDA) declared that under the formal definition of “natural,” HFCS does not meet the requirements. The enzymes that are used to separate the sugars are synthetic, deeming HFCS unnatural. Also, there has been controversial evidence showing that the consumption of HFCS is associated with obesity.

Gutierrez, David. "FDA Says High Fructose Corn Syrup Cannot Be Considered "Natural"" Independent News on Natural Health, Nutrition and

More. 12 Jan. 2009. Web. 16 May 2011. .

Hofstrand, Don. "Specialty Grain Terms A3-50 December 2006." Iowa State University Extension. Dec. 2006. Web. 16 May 2011.

.

Wilson, J. Justin. "Op-Ed." Center for Consumer Freedom. 15 June 2009. Web. 16 May 2011.

.

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.

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

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



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

Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content or produced by the addition of molasses to refined white sugar.



Brown sugar contains from 3.5% molasses (light brown sugar) to 6.5% molasses (dark brown sugar). The product is naturally moist from the hygroscopic nature of the molasses and is often labelled as "soft." The product may undergo processing to give a product that flows better for industrial handling. The addition of dyes and/or other chemicals may be permitted in some areas or for industrial products.



Particle size is variable but generally less than granulated white sugar. Products for industrial use (e.g. the industrial production of cakes) may be based on caster sugar which has crystals of approximately 0.35 mm.

Basic Facts: Cream has a very high fat content of between 18 and 40 percent butterfat compared to around 3.25 percent in whole milk. The rich, yellow color associated with cream comes from the carotene in the fat. The type of cream is determined by its fat content.



· Half-and half is a combination of milk and cream with a butterfat content of about 11 percent.



· Light cream has between 18 and 30 percent butterfat and may be called coffee or table cream.



· Light whipping cream has between 30 and 36 percent butterfat and can be whipped into solid form, although it tends to be less stable than heavy whipping cream.



· Heavy cream or whipping cream contains 36 to 40 percent butterfat.



· Pressurized whipped cream is sold in aerosol cans and is made from a mixture of cream, sugar and chemical stabilizers.



· Sour cream is made by adding a lactic acid culture to sweet cream. Sour cream usually contains between 18 and 20 percent butterfat.



· Reduced-fat sour cream has skim milk added to lower the fat content.



Storage: Store cream at 40 ° F or below in its original container in the refrigerator. Do not leave cream at room temperature, and do not mix warm cream with cream that has been kept refrigerated. Use fresh, pasteurized cream within one to five days of the "sell-by" date.



http://hgic.clemson.edu/factsheets/HGIC3510.htm

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.

Butter is a dairy product made by churning fresh or fermented cream or milk. Butter is used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying. As a result, butter is consumed daily in many parts of the world. Butter consists of butterfat surrounding minuscule droplets consisting mostly of water and milk proteins. The most common form of butter is made from cows' milk, but can also be made from the milk of other mammals, including sheep, goats, buffalo, and yaks. Salt, flavorings, or preservatives are sometimes added to butter. Rendering butter produces clarified butter or ghee, which is almost entirely butterfat.Butter is the most complex food with 150 chemical comounds of fats, protien, sugars,etc.



When refrigerated, butter remains a solid, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32–35 °C (90–95 °F). Butter generally has a pale yellow color, but varies from deep yellow to nearly white. The color of the butter depends on the animal's feed and is sometimes manipulated with food colorings, most commonly annatto or carotene.



The term "butter" is used in the names of products made from puréed nuts or peanuts, such as peanut butter. It is also used in the names of fruit products, such as apple butter. Other fats solid at room temperature are also known as "butters"; examples include cocoa butter and shea butter. In general use, the term "butter", unqualified, almost always refers to the dairy product. The word butter, in the English language, derives (via Germanic languages) from the Latin butyrum, borrowed from the Greek boutyron. This may have been a construction meaning "cow-cheese" (bous "ox, cow" + tyros "cheese"), or the word may have been borrowed from another language, possibly Scythian.[1] The root word persists in the name butyric acid, a compound found in rancid butter and dairy products.



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

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.

Upon standing, unhomogenized milk naturally separates into two layers-a MILK FAT-rich cream on top and almost fat-free (or skimmed) milk on the bottom. Commercially, the cream is separated from the milk by centrifugal force. Almost all cream that reaches the market today has been pasteurized. There are many varieties of cream, all categorized according to the amount of milk fat in the mixture. Light cream, also called coffee or table cream, can contain anywhere from 18 to 30 percent fat, but commonly contains 20 percent. Light whipping cream, the form most commonly available, contains 30 to 36 percent milk fat and sometimes stabilizers and emulsifiers. Heavy cream, also called heavy whipping cream, is whipping cream with a milk fat content of between 36 and 40 percent.

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 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

Extracted from Vanilla beans. Vanilla Beans are the long, greenish-yellow seed pods of the tropical orchid plant, Vanilla planifolia. Before the plant flowers, the pods are picked, unripe, and cured until they're dark brown. The process takes up to six months. To obtain Pure Vanilla Extract, cured Vanilla Beans are steeped in alcohol. According to law, Pure Vanilla Extract must be 35 percent alcohol by volume.



Vanilla originated in Mexico, where the Aztecs used it to accent the flavor of chocolate drinks. The Mexican emperor, Montezuma, introduced Vanilla to the Spanish explorer Cortez, who brought it to Europe in the 16th century. The drink, made with Vanilla pods and cacao beans, became popular among the aristocracy in Europe. In 1602, a chemist for Queen Elizabeth I suggested that Vanilla could be used alone as a flavoring.



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.

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.

Caramel (pronounced /'kær??m?l/ or /'k?rm?l/ refers to a range of confections that are beige to dark brown and derived from the caramelization of sugar. Caramel is often made when cooking sweets. It can provide the flavor in puddings and desserts, a filling in candies or chocolates, or a topping for ice cream and custards.



Caramel is made by heating sugar slowly to around 170 °C (340 °F). As the sugar melts and approaches this temperature, the molecules break down and re-form into compounds with a characteristic caramel color and flavor. A variety of candies, confections, and desserts are made with caramel and its products: caramel apples, barley sugar, caramel with nuts (such as praline, nougat, or brittle), and caramel with custard (such as crème caramel or crème brûlée).



In cooking, a syrup (from Arabic ???? sharab, beverage, via Latin siropus) is a thick, viscous liquid, containing a large amount of dissolved sugars, but showing little tendency to deposit crystals. The viscosity arises from the multiple hydrogen bonds between the dissolved sugar, which has many hydroxyl (OH) groups, and the water. Technically and scientifically, the term syrup is also employed to denote viscous, generally residual, liquids, containing substances other than sugars in solution. Artificial maple syrup is made with water and an extremely large amount of dissolved sugar. The solution is heated so more sugar can be put in than normally possible. The solution becomes super-saturated.

Upon standing, unhomogenized milk naturally separates into two layers-a MILK FAT-rich cream on top and almost fat-free (or skimmed) milk on the bottom. Commercially, the cream is separated from the milk by centrifugal force. Almost all cream that reaches the market today has been pasteurized. There are many varieties of cream, all categorized according to the amount of milk fat in the mixture. Light cream, also called coffee or table cream, can contain anywhere from 18 to 30 percent fat, but commonly contains 20 percent. Light whipping cream, the form most commonly available, contains 30 to 36 percent milk fat and sometimes stabilizers and emulsifiers. Heavy cream, also called heavy whipping cream, is whipping cream with a milk fat content of between 36 and 40 percent.

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



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

Simply put, mono- and diglycerides are fats. They are made from oil,usually soybean, cottonseed, sunflower, or palm oil, act as emulsifiers (provide a consistent texture and prevent separation), and are used in most baked products to keep them from getting stale. In ice cream and other processed foods, including margarine, instant potatoes, and chewing gum, they serve as stabilizers, which give foods body and improve consistency.



Mono and diglycerides themselves do not contain gluten, but mono and diglycerides are almost always on lists of questionable foods for celiacs because of the possibility that wheat might be used with them as a carrier.



Under FDA regulations, a carrier used with mono and diglycerides in this manner would fall into the incidental additive category. Additives are considered incidental when they are present in insignificant amounts and have no technical or functional effect on the final food product. FDA regulations, which generally require that all ingredients of a food be listed on the label, do allow certain incidental additives to be left off the label.



However, recent concern about allergens has led the FDA to warn food manufacturers that it does not consider the eight most common food allergens (eggs, fish, milk, peanuts, shellfish, soy, tree nuts, and wheat) eligible for this labeling exemption. The FDA first clarified the exemption in 1996 in response to a growing number of reports of allergic reactions from foods that according to their label should have been allergen free. Now, the FDA has updated that clarification in a compliance policy guide for the food industry that says incidental additives containing common food allergens have never been considered eligible for the exemption. The Food Allergy Issues Alliance, a group of food trade associations and consumer interest groups, in May issued labeling guidelines that say incidental additives should be on the label. For celiacs this means that if wheat is used as a carrier for mono and diglycerides, it has to be declared on the label.



All this would seem to indicate that celiacs can remove mono and diglycerides from any suspicious or questionable food lists and still feel safe.



Source: http://www.enabling.org/ia/celiac/monodiglycerides.html

Polysorbate 80

Polysorbate 80 is similar in use and structure as Polysorbate 60



Polysorbate 60 is an emulsifying agent that helps stabilize two substances that will not normally mix (like oil and water. Short for polyoxyethylene-20 sorbitan monostearate, Polysorbate 60 is made of corn, palm oil, and petroleum. It does not spoil and sometimes used to replace dairy or fat to extend the product’s shelf life. The additive helps whiteners dissolve in coffee, prevent staleness of baked goods, and keep artificial whipped cream fluffy. Polysorbates are made by combining ethylene oxide, which is a precursor to antifreeze, with a sugar alcohol derivative. Polysorbate 60 and 80 are found in cleaning products, motor oils, lubricants, shampoos, cosmetics, lotions, vaccines, etc.

Goldshmidt, Vivian.

"12 Dangerous and Hidden Food Ingredients in Seemingly Healthy Foods | Save Our Bones." Osteoporosis Natural Treatments - Truth About

Osteoporosis Drugs - Osteoporosis Diet - Osteoporosis Treatment Information. Web. 17 May 2011. .

Erikson, Norma. “Food additives 101: How is polysorbate 80 made?” Examiner Web. 17 May 2011.

< http://www.examiner.com/healthy-living-in-national/food-additives-101-how-is-polysorbate-80-made>.

Kopf, Aaron. "What Is Polysorbate 60? | EHow.com." EHow | How to Videos, Articles & More - Trusted Advice for the Curious Life | EHow.com.

Web. 17 May 2011. .

The term "whipped cream" refers to cream that has been beaten until it is light and fluffy, as by whipping with a mixer, whisk, or fork.



Cream containing 30% or more fat can be mixed with air, and the resulting colloid is roughly double the volume of the original cream as air bubbles are captured into a network of fat droplets. If, however, the whipping is continued, the fat droplets will stick together destroying the colloid and forming butter; the remaining liquid is buttermilk. Confectioner's (icing) sugar is sometimes added to the colloid in order to stiffen the mixture and to reduce the risk of overwhipping.



Milk resists the whipping and does not hold the air bubbles well. Light whipping cream contains 30% to <36% milkfat[1] and holds the air bubbles when whipped. Heavy cream contains 36% or more fat.[1]



Whipped cream may be sold ready-to-use in pressurized containers; when the cream leaves the nozzle, it produces four times the volume of cream, twice the volume produced by whipping air into it.[citation needed]. Using this technique, it may also be prepared in reusable dispensers, similar to a seltzer siphon bottle, using inexpensive disposable cartridges. The whipped cream thus produced is unstable, however, and will return to a more or less liquid state within half an hour to one hour. Thus, the method is not suitable for decorating food that will not be immediately served.



Cream is usually whipped with an electric or hand mixer, and with some difficulty a fork.



Whipped cream is a popular topping or icing / frosting for several desserts such as pie, ice cream, cupcakes, and cake.

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.

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.

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.

Dictionaries describe the term "plain-vanilla" as something "simple, plain or ordinary." Few statements could be further from the truth-for there is definitely nothing ordinary about the seductively aromatic vanilla bean. This long, thin pod is the fruit of a luminous celadon-colored orchid (vanilla planifolia), which, of over 20,000 orchid varieties, is the only one that bears anything edible. Native to tropical America, the vanilla bean was cultivated and processed by the Aztecs, who used it to flavor a cocoa-based drink