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Researchers at the USDA Human Nutrition Center (HNRCA) have found that blueberries rank #1 in antioxidant activity when compared to 40 other fresh fruits and vegetables. Antioxidants help neutralize harmful by-products of metabolism called "free radicals" that can lead to cancer and other age related diseases. Anthocyanin -- the pigment that makes the blueberries blue -- is thought to be responsible for this major health benefit.

In another USDA Human Nutrition Center (HNRCA) lab, neuroscientists discovered that feeding blueberries to laboratory rats slowed age-related loss in their mental capacity, a finding that has important implications for humans. Again, the high antioxidant activity of blueberries probably played a role.

A one cup serving of blueberries contains 16% DV of fiber. Blueberries are a source of Vitamins A and C, potassium and folate.

Blueberries are very low in fat and sodium.

– 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

Bismuth is a chemical element in the periodic table that has the symbol Bi and atomic number 83. This heavy, brittle, white crystalline trivalent poor metal has a pink tinge and chemically resembles arsenic and antimony. Of all the metals, it is the most naturally diamagnetic, and only mercury has less thermal conductivity. Lead-free bismuth compounds are used in cosmetics and in medical procedures



Bismuth oxychloride is extensively used in cosmetics and bismuth subnitrate and subcarbonate are used in medicine. Bismuth subsalicylate (Pepto-Bismol®) is used as an antidiarrheal. Some other current uses are:



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

Researchers at the USDA Human Nutrition Center (HNRCA) have found that blueberries rank #1 in antioxidant activity when compared to 40 other fresh fruits and vegetables. Antioxidants help neutralize harmful by-products of metabolism called "free radicals" that can lead to cancer and other age related diseases. Anthocyanin -- the pigment that makes the blueberries blue -- is thought to be responsible for this major health benefit.

In another USDA Human Nutrition Center (HNRCA) lab, neuroscientists discovered that feeding blueberries to laboratory rats slowed age-related loss in their mental capacity, a finding that has important implications for humans. Again, the high antioxidant activity of blueberries probably played a role.

A one cup serving of blueberries contains 16% DV of fiber. Blueberries are a source of Vitamins A and C, potassium and folate.

Blueberries are very low in fat and sodium.

– 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

Methylcellulose (MC) and sodium carboxymethylcellulose (sod. CMC) have many other uses besides those in conservation. A brief rummage through your medicine cabinet may come up with such products as toothpaste, laxatives, or diet pills each of which may contain either MC or sod. CMC. Other products include ice cream, water-based paints, detergents and a variety of paper products to name but a few. Characteristics which make them useful are: high viscosity in low concentrations, defoaming abilities, surfactant, and bulking abilities. They are not toxic and do not promote allergic reactions in humans



Source:http://aic.stanford.edu/sg/bpg/annual/v01/bp01-04.html

Ethanol, also known as ethyl alcohol or grain alcohol, is a flammable, colorless, slightly toxic chemical compound with a distinctive perfume-like odor, and is the alcohol found in alcoholic beverages. In common usage, it is often referred to simply as alcohol.

Flavor(s)

This term is usually followed by a specific food item. The flavor shows the consumer that the product has the taste of that specific food item, but not necessarily containing all the ingredients to produce that flavor. For example, butter flavor is not really butter added into the food. Dried food can be used as flavoring such as cheddar cheese. Movie popcorn has butter flavoring added to it, which is flavored vegetable oil and much cheaper than actual butter. Ingredients of butter flavoring include everything but butter such as partially hydrogenated soybean oil, Beta Carotene, TBHQ, Dimethylpolysiloxane, etc. The resulting flavor is produced, but the health risks are increased. See Artificial Flavor. The label “flavor” is to imitate a certain food item’s taste without putting all the necessary ingredients without changing the texture.

"Bulk Popcorn Popping Supplies - Popcorn, Coconut Oil, Butter Toppiong Etc." AV Outlet Home Theater Products Theater Seats, Roller Shades, Projection Screens, Popcorn Poppers and More. Web. 16 May 2011. .

The parabens are esters of para-hydroxibenzoic acid. The two most common esters are methyl and propyl parabens, which are approved for food use in the United States under the GRAS classification. The maximum concentration allowed is 0.1 %. They are most active against yeasts and molds.



Parabens are white powders with faint odor and fair solubility in water at room temperature. The solubility is greatly increased by heating the water to 160°F-180°F. Methyl paraben is more soluble in water but less effective against molds than propyl paraben. To balance these differences, mixtures of 2 to 3 parts of methyl paraben with 1 part propyl paraben are normally used.



Important advantages of parabens are their effectiveness at higher pH values, from 3 up to 8, and stability to high and low temperatures, even to steam sterilization. Despite these properties, parabens are not as widely used as other antimicrobial agents, probably due to higher cost and flavor objections. Applications include bakery products (formulated without yeast), beverages, flavor extracts, food colors, fruit products, jams, jellies, preserves (artificially sweetened), gelatin, marinated and smoked fish, pickles, salad dressings, syrups, wine and olives.



If preservatives are used in a food, they must be declared in the list of ingredients, along with a short explanation of intended use, such as "preservative", "mold inhibitor", "to retard spoilage".

As the name implies, Microcrystalline Cellulose is cellulose derived from high quality wood pulp. It is a naturally occurring substance that is proven stable, safe and physiologically inert

Sweetener; humectant, wetting agent, dispersing agent, petroleum based; its glycerin like taste has made it popular for children's medications and other elixirs; used in many topical creams and ointments, cosmetics, hair products and deodorants; has been linked with fatal heart attacks (when given intravenously), central nervous system depression and cosmetic or pharmaceutical contact dermatitis.



What are ethylene glycol and propylene glycol?

Both ethylene glycol and propylene glycol are clear, colorless, slightly syrupy liquids at room temperature. Either compound may exist in air in the vapor form, although propylene glycol must be heated or briskly shaken to produce a vapor. Ethylene glycol is odorless but has a sweet taste. Propylene glycol is practically odorless and tasteless.



Both compounds are used to make antifreeze and de-icing solutions for cars, airplanes, and boats; to make polyester compounds; and as solvents in the paint and plastics industries. Ethylene glycol is also an ingredient in photographic developing solutions, hydraulic brake fluids and in inks used in stamp pads, ballpoint pens, and print shops.









Source: http://www.foodag.com/

Propylparaben, the propyl ester of p-hydroxybenzoic acid, occurs as a natural substance found in many plants and some insects, although it is manufactured synthetically for use in cosmetics, pharmaceuticals and foods. It is a preservative typically found in many water-based cosmetics, such as creams, lotions, shampoos and bath products.

Most would agree that drinking unfiltered tap water could be hazardous to your health because of things like parasites, chlorine, fluoride and dioxins. Many health fanatics, however, are often surprised to hear that drinking purified water on a regular, daily basis is potentially dangerous.

Paavo Airola wrote about the dangers of purified water in the 1970's when it first became a fad with the health food crowd

Purified or reverse osmosis water is free of dissolved minerals and, because of this, has the special property of being able to actively absorb toxic substances from the body and eliminate them. Studies validate the benefits of drinking purified water when one is seeking to cleanse or detoxify the system for short periods of time (a few weeks at a time). Fasting using purified water can be dangerous because of the rapid loss of electrolytes (sodium, potassium, chloride) and trace minerals like magnesium, deficiencies of which can cause heart beat irregularities and high blood pressure. Cooking foods in purified water pulls the minerals out of them and lowers their nutrient value.

The most toxic commercial beverages that people consume (i.e. cola beverages and other soft drinks) are made from purified water. Studies have consistently shown that heavy consumers of soft drinks (with or without sugar) spill huge amounts of calcium, magnesium and other trace minerals into the urine. The more mineral loss, the greater the risk for osteoporosis, osteoarthritis, hypothyroidism, coronary artery disease, high blood pressure and a long list of degenerative diseases generally associated with premature aging.



A growing number of health care practitioners and scientists from around the world have been advocating the theory that aging and disease is the direct result of the accumulation of acid waste products in the body. There is a great deal of scientific documentation that supports such a theory. A poor diet may be partially to blame for the waste accumulation. Meats, sugar, white flour products, fried foods, soft drinks, processed foods, alcohol, dairy products and other junk foods cause the body to become more acidic. Stress, whether mental or physical can lead to acid deposits in the body.



There is a correlation between the consumption of soft water (purified water is extremely soft) and the incidence of cardiovascular disease. Cells, tissues and organs do not like to be dipped in acid and will do anything to buffer this acidity including the removal of minerals from the skeleton and the manufacture of bicarbonate in the blood. The longer one drinks purified water, the more likely the development of mineral deficiencies and an acid state. I have done well over 3000 mineral evaluations using a combination of blood, urine and hair tests in my practice. Almost without exception, people who consume purified water exclusively, eventually develop multiple mineral deficiencies. Those who supplement their purified water intake with trace minerals are not as deficient but still not as adequately nourished in minerals as their non-purified water drinking counterparts even after several years of mineral supplementation.



The ideal water for the human body should be slightly alkaline and this requires the presence of minerals like calcium and magnesium. Purified water tends to be acidic and can only be recommended as a way of drawing poisons out of the body. Once this is accomplished, the continued drinking of purified water is a bad idea



Reference

by Zoltan P. Rona MD, MSc

http://watershed.net/purified.htm

Salicylic acid (from the Latin word for the willow tree, Salix, from whose bark it can be obtained) is a beta hydroxy acid. This colorless crystalline organic acid is widely used in organic synthesis and functions as a plant hormone. It is derived from the metabolism of salicin. In addition to being a compound that is chemically similar to but not identical to the active component of aspirin (acetylsalicylic acid), it is probably best known for its use in anti-acne treatments. The salts and esters of salicylic acid are known as salicylates.

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

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

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.

Produced from the fermentation of corn SUGAR, xanthan gum is used as a thickener, EMULSIFIER and STABILIZER in foods such as dairy products and salad dressings.

Some people are allergic to xanthan gum, with symptoms of intestinal gripes, diarrhea, temporary high blood pressure, and migraine headaches

Also, since xanthan gum is produced by a bacterium that is fed corn to grow, some people allergic to corn will also react to it. Yellow Phrygian Husk is a common source of bacterium in which xanthan gum is created

Also used by people who are allergic to gluten