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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.

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.



– A concentrate is a form of substance which has had the majority of its base component, or solvent, removed. Typically this will be the removal of water from a solution or suspension such as the removal of water from fruit juice. The benefit of producing a concentrate is that of a reduction in weight for transportation as the concentrate can be re-constituted at the time of usage







Source: foodfacts.com

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.



– A concentrate is a form of substance which has had the majority of its base component, or solvent, removed. Typically this will be the removal of water from a solution or suspension such as the removal of water from fruit juice. The benefit of producing a concentrate is that of a reduction in weight for transportation as the concentrate can be re-constituted at the time of usage







Source: foodfacts.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.

Sorbitol

Sorbitol is a type of sugar alcohol that is also found naturally in fruits. It is a white crystalline powder that is typically used as an artificial sweetener like in sugar-free chewing gum. It is considered a nutritive sweetner because it has 4 calories/gram like table sugar. Sorbitol is also used in toothpaste, tobacco, toiletries, and cosmetics. It is a stable substance and can withstand high temperatures so baked goods do not burn easily. In addition, sorbitol has many other functions such as a dispensing substances in textiles, whitening teeth, prevent staleness in candy, or maintain adhesiveness of a product. Diabetics can ingest sorbitol because of its slow digestion time. Many complaints have surrounded sorbitol because of excess consumption. Too much sorbitol (as little as 10 grams per day) can lead to irritable bowel syndrome with symptoms including flatulence and bloating. Sorbitol is a natural laxative since consumption of excess fruits leads to the general effects. It is not well absorbed, so excess water enters the gastrointestinal tract, leading to diarrhea or flatulence. Sorbitol is safe to consume but the amounts consumed should be wary.

“How Sorbitol Causes Irritable Bowel Syndrome.” Foodintol: The food intolerant consumer. Web. 17 May 2011

.

“D-Sorbitol.” Great Vista Chemicals. Web. 17 May 2011. .

In nature, glycerin forms the backbone of fat and oil molecules. The body uses it as a source of energy or as a starting material in making more-complex molecules..



In its common liquid form, glycerol is nonpoisonous, colorless, odorless and sweet tasting and has a high viscosity. Glycerine is an important component of fat and vegoil molecules and phospholipids

Serves as humectant, solvent and sweetener, may help preserve foods.

Solvent for flavors (such as vanilla) and food coloring.

Humectant and softening agent in candy, cakes and casings for meats and cheeses.

Manufacture of mono- and di-glycerides for use as emulsifiers.

Used in manufacture of polyglycerol esters going into shortenings and margarine.

Used as filler in low-fat food products (i.e., cookies).

FDA declared that polydextrose can be called fiber. Poly-what? Polydextrose is made from glucose, sorbitol (a sugar alcohol), and citric acid. It's what puts the fiber in Fruity Pebbles (not actual pebbles). Polydextrose received FDA approval because it mimics some attributes of dietary fiber: it isn't absorbed in the small intestine, and it increases stool weight. Polydextrose mainly bulks up foods so they're not as high in calories. However, there's no research to prove that polydextrose is as beneficial as the fiber found in whole foods.



See our Blog: http://blog.foodfacts.com/index.php/2009/11/23/food-companies-are-jumping-on-the-fiber-bandwagon/#more-1196

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



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

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.

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. .

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.

Compact, juicy, and colorful, cherries are nicely supplied with nutrients, notably pectin (a soluble fiber that helps control blood cholesterol levels), vitamin C, and beta-carotene, with some potassium. (Sour cherries, which are sometimes called "pie cherries," have considerably more vitamin C than sweet cherries do, though much of it is lost when the cherries are cooked.)



Cherries are also high in a number of phytochemicals, including: anthocyanins (pigments responsible for the red and blue colors of fruits and vegetables), which may have anticancer properties based on their antioxidant activities that defend cells against harmful carcinogens); and quercetin, a so-called flavonoid, which is an antioxidant and may have both anticancer potential as well as anti-inflammatory and antihistaminic properties. It is this anti-inflammatory activity that has made cherries (specifically cherry juice) of interest to people who suffer from gout.



There's even a possible dental health bonus in that studies have shown that a substance (not yet identified) in cherry juice may help prevent tooth decay.



Although some people find the cherry pit an annoying feature, their only other shortcoming is their brief season, which lasts less than 3 months. But during that time, they are in abundant supply. Cherries are grown successfully in commercial quantities in only 20 countries, and the U.S. is one of the leading producers. Seventy percent of the cherries produced in the U.S. come from four states: Washington, Oregon, Idaho, and Utah.



Varieties



There are two basic categories of cherry: sweet and sour. Sweet cherries are further differentiated by color: dark- and light-skinned cherries. Of the dark-skinned cherries, Bing is far and away the commonest, but other red- or dark-skinned varieties include the Van, Chapman, Larian, and Black Republican.



Bing: There are many commercial varieties of sweet cherries, but the leader is the Bing, a large, round, extra-sweet cherry with purple-red flesh and a deep red skin that verges on black when fully ripe.



Lambert: The second most popular variety is the Lambert, a smaller, heart-shaped red cherry similar in taste and texture to the Bing.



Rainier: The Rainier, a sweet cherry with yellow or pinkish skin, is grown in limited quantities and is milder and sweeter than the Bing.



Royal Ann: Another light-skinned variety, the Royal Ann, is often canned or made into maraschino cherries.



Sour cherries: Most commercially grown sour varieties--such as Montmorency, the best known--are canned or frozen for use as pie fillings or sauces, although you can occasionally find fresh sour cherries during the summer months at farmers' markets and roadside stands. Sour cherries are smaller than sweet cherries and are a bright scarlet.



Availability



Bing cherries are usually available from the end of May through early August, with their peak in June and July. Lamberts, Vans, and other Bing look-alikes appear in markets until mid-August. Keep in mind that the varieties appearing earliest and latest in the season are softer and less sweet than Bings. Any fresh cherries sold after August probably come from cold storage. Small quantities of sweet cherries are imported from New Zealand during the winter months.



The process of concentration consists of the physical removal of water until the product

Has a soluble solid



"From" concentration means the water has been added back in





Source: foodfacts.com

Compact, juicy, and colorful, cherries are nicely supplied with nutrients, notably pectin (a soluble fiber that helps control blood cholesterol levels), vitamin C, and beta-carotene, with some potassium. (Sour cherries, which are sometimes called "pie cherries," have considerably more vitamin C than sweet cherries do, though much of it is lost when the cherries are cooked.)



Cherries are also high in a number of phytochemicals, including: anthocyanins (pigments responsible for the red and blue colors of fruits and vegetables), which may have anticancer properties based on their antioxidant activities that defend cells against harmful carcinogens); and quercetin, a so-called flavonoid, which is an antioxidant and may have both anticancer potential as well as anti-inflammatory and antihistaminic properties. It is this anti-inflammatory activity that has made cherries (specifically cherry juice) of interest to people who suffer from gout.



There's even a possible dental health bonus in that studies have shown that a substance (not yet identified) in cherry juice may help prevent tooth decay.



Although some people find the cherry pit an annoying feature, their only other shortcoming is their brief season, which lasts less than 3 months. But during that time, they are in abundant supply. Cherries are grown successfully in commercial quantities in only 20 countries, and the U.S. is one of the leading producers. Seventy percent of the cherries produced in the U.S. come from four states: Washington, Oregon, Idaho, and Utah.



Varieties



There are two basic categories of cherry: sweet and sour. Sweet cherries are further differentiated by color: dark- and light-skinned cherries. Of the dark-skinned cherries, Bing is far and away the commonest, but other red- or dark-skinned varieties include the Van, Chapman, Larian, and Black Republican.



Bing: There are many commercial varieties of sweet cherries, but the leader is the Bing, a large, round, extra-sweet cherry with purple-red flesh and a deep red skin that verges on black when fully ripe.



Lambert: The second most popular variety is the Lambert, a smaller, heart-shaped red cherry similar in taste and texture to the Bing.



Rainier: The Rainier, a sweet cherry with yellow or pinkish skin, is grown in limited quantities and is milder and sweeter than the Bing.



Royal Ann: Another light-skinned variety, the Royal Ann, is often canned or made into maraschino cherries.



Sour cherries: Most commercially grown sour varieties--such as Montmorency, the best known--are canned or frozen for use as pie fillings or sauces, although you can occasionally find fresh sour cherries during the summer months at farmers' markets and roadside stands. Sour cherries are smaller than sweet cherries and are a bright scarlet.



Availability



Bing cherries are usually available from the end of May through early August, with their peak in June and July. Lamberts, Vans, and other Bing look-alikes appear in markets until mid-August. Keep in mind that the varieties appearing earliest and latest in the season are softer and less sweet than Bings. Any fresh cherries sold after August probably come from cold storage. Small quantities of sweet cherries are imported from New Zealand during the winter months.





The process of concentration consists of the physical removal of water until the product

Has a soluble solid



"From" concentration means the water has been added back in





Source: foodfacts.com

Beets are notable for their sweetness--they have the highest sugar content of any vegetable, but they are very low in calories. Their sweet flavor comes through whether the beets are fresh or canned (which is the way most beets are sold in the U.S.). Unlike many other processed vegetables, canned beets are perfectly acceptable in both taste and texture; if not pickled, their sweet flavor is largely unaffected by the canning process. Fresh beets, however, have twice the folate (folic acid) and potassium, and have a distinctive flavor and a crisp texture not found in canned beets. Fresh beets also supply a nutritional bonus--their green tops are an excellent source of beta-carotene, calcium, and iron.



The beets we eat as a vegetable (also called red beets, root beets, and table beets) are a root vegetable with two parts, the root and the edible green leaves. They belong to the botanical species Beta vulgaris, which also includes sugar beets (which are processed for sugar), mangel-wurzels (very large bulbs used as animal fodder), foliage beets, and Swiss chard (the latter two grown for their greens, not their roots). All these vegetables are descended from a wild slender-rooted plant that grew abundantly in southern Europe. In ancient civilizations, only the green leaves of the beet plant were eaten; the roots--which did not look like modern beets--were used medicinally to treat headaches and toothaches. Beets with good-sized, rounded roots, like those we eat today, were probably developed in the sixteenth century, though it took another 200 years before they gained any popularity as a food.



Varieties



The beets generally seen in the market are globe-shaped roots, with deep red flesh and green leaves that have either green or red veins. Other less common varieties have golden or white flesh, but these are mainly raised by local growers and home gardeners.



Availability



Fresh beets are always in good supply. They are grown in more than 30 states, and crops are harvested and shipped throughout the year. June through October, however, are peak months, and at the start of the season you can find young beets with small tender roots that are suitable for cooking whole. The roots get larger--and tougher--as the season goes on. In the off-peak months, you may also find "clip-topped" beets that have been in storage, but these are less tender than freshly harvested beets.



– A concentrate is a form of substance which has had the majority of its base component, or solvent, removed. Typically this will be the removal of water from a solution or suspension such as the removal of water from fruit juice. The benefit of producing a concentrate is that of a reduction in weight for transportation as the concentrate can be re-constituted at the time of usage





Source: foodfacts.com

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

Locust bean gum is extracted from the endosperm of the seeds of the carob tree Ceretonia siliqua, which grows in Mediterranean countries. The ancient Egyptians used locust bean gum to bind the wrapping of mummies.



In more recent times is is used as a thickener in salad dressings, cosmetics, sauces, as an agent in ice cream that prevents ice crystals from forming, and as a fat substitute.





source:sci-toys.com/ingredients/

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



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

A chemical that is added to a solution or mixture or suspension to maintain it in a stable or unchanging state.



The word "stablizer" on food labels usually means that a grain containing gluten, such as wheat, has been used.

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

Approved in the United States in April 1998, sucralose (a synthetic chemical) can be used in soft drinks, baked goods, ice cream, sweetener packets, and other products. It previously had been used in Canada, Europe, and elsewhere. Sucralose is safer than saccharin and cyclamate and doesn’t raise the concerns that tests on acesulfame-K and aspartame have raised.

Acesulfame Potassium

Also seen as Acesulfame K, Ace-K, Sunett, or Sweet One, Acesulfame Potassium is a sugar substitute that is 200 times sweeter than table sugar. It is used as a flavor enhancer and sweetener for foods. It is a low calorie food ingredient because our bodies do not metabolize it. Acesulfame K also is not consumed by bacteria so it does not contribute to tooth decay as sugar does. However, methylene chloride is used for the production of Acesulfame K, which also is used as a propellant, degreaser, and paint stripper. There are many side effects with consumption of Acesulfame K, including increased risk for cancer, triggering chronic respiratory disease, or abnormal cravings for sweets. The chemical remains stable when exposed to heat, basic, or acidic conditions. Since it is stable under high heat, manufacturers use Acesulfame K potassium to use in baking and extending shelf life. This artificial sweetener has a slight bitter aftertaste, but companies are using this with sodium ferulate to mask the bitterness. Other companies use Acesulfame K with other alternative sweeteners such as Aspartame or sucralose to control the use of it. The Food and Drug Administration (FDA) recommends the acceptable daily intake of 15mg/kg of body weight/day.

"Artificial Sweeteners Symptoms, Causes, Treatment - Acesulfame K: What Are the Pros on

MedicineNet." Web. 17 May 2011. .

Denby, Amelia. "Acesulfame Potassium Dangers Medical Questions, Weight Loss, Pregnancy, Drugs,

Health Insurance." Health: Medical Questions, Weight Loss, Pregnancy, Drugs, Health Insurance. 14 Jan. 2011. Web. 17 May 2011. .

"What Is Acesulfame Potassium?" Tech-FAQ. Web. 17 May 2011.
faq.com/acesulfame-potassium.html>.

Color(s)

This term is usually followed by a specific color that the food item contains. It can be naturally derived food coloring or artificial depending on the manufacturer. Natural dyes are extracts that are plant based, while artificial dyes are petroleum based.

"U.S. Still Using Toxic Dyes Left Out of U.K. Goods." Health Freedom Alliance. 14 Mar. 2011. Web. 16 May 2011. .

A derivative of ACHIOTE SEED, commercial annatto paste and powder is used to color butter, margarine, cheese and smoked fish.

Annatto are native to South America, and are currently mostly in use as a flavouring and food colouring in Central and Northern South America. In the Caribbean, the seeds are usually fried in (animal or vegetable) fat; after discarding the seeds, the then golden-yellow fat is used to fry vegetables or meat. By this procedure, a golden yellow to golden brown colour is achieved. Mexican cooks often use a paste (achiote) of annatto seeds with some preservatices (acetic acid) that dissolves completely in hot fat; it is easy to use and can also be added to marinades and sauces to improve the colour. Similar use is found in South America, namely, Perú and Bolivia.