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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.

Raw milk" Cow's milk in as milked state

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

"Certified milk" Normal liquid milk sold as certified milk

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

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

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

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

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

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

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.

Lactose, a carbohydrate found only in milk, is one of nature's ways of delivering calories to infant mammals. One-sixth as sweet as table sugar, lactose is added to food as a slightly sweet source of carbohydrate. Milk turns sour when bacteria convert lactose to lactic acid. Many people, especially non-Caucasians, have trouble digesting lactose. Bacteria in their guts may produce gas.

Food scientists have long noted the nutritional benefits of MCFA. (Note: in this article MCFA - medium chain fatty acids - and MCT - medium chain triglycerides - are used interchangeably.) Coconut oil, or some derivative of it, is used in hospital formulas to feed the very young, the critically ill, and those who have digestive problems. It makes up a vital part of the solutions fed to patients intravenously or through a tube inserted down the throat. In emergencies when commercial IV solutions are not available, doctors in tropical climates will use coconut water instead.

Whey or milk plasma is the liquid remaining after milk has been curdled and strained; it is a by-product of the manufacture of cheese or casein and has several commercial uses. Whey is used to produce ricotta and gjetost cheeses and many other products for human consumption. It is used as an additive in many processed foods, including breads, crackers and commercial pastry. In addition, whey is used as an animal feed. Whey proteins mainly consist of a-lactalbumin and ß-lactoglobulin. Depending on the method of manufacture, it may also contain glycomacropeptides (GMP).



The whey protein separated from this mixture is often sold as a nutritional supplement. Such supplements are especially popular in the sport of bodybuilding. Liquid whey contains lactose, vitamins, and minerals along with traces of fat. Researchers at Lund University in Sweden discovered that whey appears to stimulate insulin release. Writing in the American Journal of Clinical Nutrition they also discovered that whey supplements can help regulate and reduce spikes in blood sugar levels among people with type 2 diabetes by increasing Insulin secretion.



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

Unlike other legumes, the soybean is low in carbohydrates and high in protein and desirable oil. Because they're inexpensive and nutrition-packed, soybeans are used to produce a wide variety of products

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.



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.





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.

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

The search for the near perfect cooking and salad oil resulted in sunflower seeds that are so enhanced that they are actually patented. High Oleic Sunflower Oil is produced from these selectively bred sunflower seeds which took tens of millions of dollars and more than a decade to develop. After years of selective breeding, the sunflower seeds were improved to produce an oil with a high level of monosaturates (80%), (even higher than Olive Oil) and a refined bouquet! Unlike ordinary oils, which contain relatively high levels of undesireable polyunsaturates, High Oleic Sunflower Oil is a high monosaturated oil with low levels of both saturated and polyunsaturated fats.

Traditional (polyunsaturated) linoleic acid sunflower oil has been a popular vegetable oil for many years and currently ranks fourth in world production among all vegetable oils. Major areas producing oil-type sunflower include Australia, Argentina, India, South Africa, Turkey, most of southern and eastern Europe, The Commonwealth of Independent States (former Soviet Union) and The United States of America. The success of the crop is a statement of the plant's adaptability to different soil profiles and climates, as well as its ability to survive on relatively modest water supplies.

High oleic safflower oil is used for its high resistance to oxidation and heat degradation enabling many culinary applications including high temperature frying. High oleic safflower oils inherently low saturated fatty acid content (7%) allows nutritional advantages to a food product far superior to other fats and oils in similar stability

Mortierella alpina oil (ARA) is a source of arachidonic acid.



DHA and ARA are fats that are naturally found in breastmilk. In the body, you can find high amounts of these fats in the brain and eyes.

Many scientists believe that ARA and DHA(docosahexaenoic acid)are most important for infants when the eyes and brain are rapidly growing and developing (in the last trimester of pregnancy to around 18 months of life). DHA and ARA are fats that are naturally found in breastmilk. In the body, you can find high amounts of these fats in the brain and eyes.

The oil that provides the ARA is made by fungi (Mortierella alpina). These are the same fungi and microalgae that are commonly eaten by fish and animals.

Crypthecodinium cohnii, a marine alga used for the commercial production of docosahexaenoic acid (DHA), was cultivated in medium containing sodium acetate as principal carbon source; the pH was maintained at a constant value by addition of acetic acid, which also provided an additional carbon source in a controlled manner. The accumulation of lipid by C. cohnii in this pH-auxostat culture was significantly greater than previously reported for batch cultures using glucose as principal carbon source. Of six strains tested in pH-auxostat cultures, C. cohnii ATCC 30772 was the best, with the cells reaching 20 to 30 g dry weight per liter after 98 to 144 h and containing in excess of 40% (w/w) total lipid, with DHA representing approximately half of the total fatty acids in the triacylglycerol fraction. A productivity of 36 mg DHA L[-][1] h[-][1] was achieved during cultivation for 98 h using a 5% (vol/vol) inoculum, and DHA production was in excess of 3 g per liter of culture. Most of the DHA was present in neutral lipids.



Source:http://cat.inist.fr/?aModele=afficheN&cpsidt=13389637

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

(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.

Vitamin A is very important for maintaining good vision. In fact, the first sign of a vitamin A deficiency is often night blindness. Vitamin A also contributes to the maintenance of healthy skin and mucous membranes that line the nose, sinuses, and mouth. Research has shown that this nutrient is necessary for proper immune system function, growth, bone formation, reproduction, and wound healing. Animal studies also suggest that it provides some protection from toxic chemicals such as dioxins. (Dioxins are released into the air from combustion processes such as commercial waste incineration and burning fuels like wood, coal or oil. These chemicals can also be found in cigarette smoke.)

Calciferol, Calcipotriol, Cholecalciferol, Irradiated Erogcalciferol



A vitamin produced by the body when exposed to ultraviolet light or obtained from dietary sources. Vitamin D3 is a hormone that has an important role in calcium and phosphorus metabolism and for the assimilation of Vitamin A. It may also has a strong immune enhancing effect. Technically, vitamin D3 is not a vitamin because the body can produce it



Deficiency: People need vitamin D3 to treat menopausal systems, to prevent osteoporosis in postmenopausal women and as replacement therapy in other conditions of inadequate estrogen production.

Vitamin A is a fat-soluble vitamin that is essential for the function of all the organs in your body and is particularly important for growth and development. Acetate is a retinol form of vitamin A commonly used in supplements (this is a synthetic form of vitamin A). Vitamin A is essential for healthy eyes and vision, health of epithelial cells, growth, a healthy reproductive system, protection against infection, bone development and brain development. It is also important for the maintenance of the proper functioning of the immune system.

Vitamin K is found in green leafy vegetables as well as fermented foods. Vitamin K 1, found naturally is called phylloquonone, and vitamin K2, found naturally is called menaquinone 7, which can be synthesized by bacteria in the gut and absorbed in the intestines. Man-made forms of K1 and K2 are phytoandione and menatetranone (menaquinone 4) respectively. Vitamin K seems to play a unique role in maintaining arterial health and promoting healthy bones.

Vitamin B1, or thiamine, helps the body convert carbohydrates into energy and helps in the metabolism of proteins and fats. Vitamin B1 deficiency affects the functioning of gastrointestinal, cardiovascular, and peripheral nervous systems. Beriberi and Wernicke-Korsakoff syndrome (often seen in alcoholics) are the primary diseases related to thiamine deficiency. General symptoms of beriberi include loss of appetite and overall lassitude, digestive irregularities, and a feeling of numbness and weakness in the limbs and extremities.

Vitamin B2, or riboflavin, is required to complete several reactions in the energy cycle. Reddening of the lips with cracks at the corners of the mouth, inflammation of the tongue, and a greasy, scaly inflammation of the skin are common symptoms of deficiency.Riboflavin (B2)- Classic riboflavin deficiency involves the lips, tongue, eyes, skin and nervous system. Vision changes, cheliosis (tiny lesions in the mouth or cracks in the corners of the mouth) tongue inflammation and discomfort eating or swallowing.



Riboflavin?s role in the body involves the metabolism of fats and proteins. Enzymes influenced by riboflavin are absolutely necessary to transport oxygen to the cells. A decrease in this vitamin can result in fatigue. New research indicates that migraine headache sufferers may benefit by riboflavin. 400mgs.day have been shown to lessen the incidence of migraines.



Required for red blood cell formation, antibody production, cell respiration and growth. Important for good muscle tone. Involved in metabolism of protein, protein fats, and carbohydrates. Necessary for good vision, skin, hair and nails.

Vitamin B6, also called pyridoxine, is one of eight water-soluble B vitamins. The B vitamins help the body to convert carbohydrates into glucose (sugar), which is "burned" to produce energy. These vitamins, often referred to as the B complex, are also essential in the metabolism of fats and protein. B complex vitamins also play an important role in maintaining muscle tone in the gastrointestinal tract and promoting the health of the nervous system, skin, hair, eyes, mouth, and liver.



Vitamins B12, B6, and B9 (folic acid) work closely together to control blood levels of the amino acid homocysteine. Elevated levels of this substance appear to be linked to heart disease. Plus, vitamin B6 is essential for normal brain development and function, participating in the process of making important brain chemicals called neurotransmitters.



Pyridoxine is an especially important vitamin for maintaining healthy nerve and muscle cells and it aids in the production of DNA and RNA, the body's genetic material. It is necessary for proper absorption of vitamin B12 and for the production of red blood cells and cells of the immune system. Pyridoxine has also been called the "woman's vitamin" because it may help relieve symptoms of premenstrual syndrome (PMS).

Vitamin B12, also called cobalamin, is important to good health. It helps maintain healthy nerve cells and red blood cells, and is also needed to make DNA, the genetic material in all cells . Vitamin B12 is bound to the protein in food. Hydrochloric acid in the stomach releases B12 from protein during digestion. Once released, B12 combines with a substance called intrinsic factor (IF) before it is absorbed into the bloodstream.

Good sources include meat, particularly liver, salmon, cod, milk, cheese, eggs, yeast extract, and some fortified breakfast cereals.

Nicotinamide has demonstrated anti-inflammatory actions which may be of benefit in patients with inflammatory skin conditions.[4] These conditions include acne vulgaris, and the compound can suppress antigen induced-lymphocytic transformation and inhibit of 3'-5' cyclic AMP phosphodiesterase. Nicotinamide has demonstrated the ability to block the inflammatory actions of iodides known to precipitate or exacerbate inflammatory acne.



Nicomide (take note the naming similarity), is an acne medication, and in its vitamin supplement form, the most predominant ingredient is 750 mg of nicotinamide, based on this area of research. Alternatively it is used topically as a 4% or 5% gel or cream - as effective as topical 1% clindamycin (8-week double-blind trial ) performed at the New York University College of Medicine.



Animal studies show that nicotinamide has anti-anxiety (anxiolytic) properties. It may work in a way similar to benzodiazepines.[5]



Nicotinamide lacks the vasodilator, gastrointestinal, hepatic, and hypolipemic actions of nicotinic acid. As such, nicotinamide has not been shown to produce the flushing, itching and burning sensations of the skin as is commonly seen when large doses of nicotinic acid are administered orally. However, nicotinamide can produce liver toxicity at doses above 3 grams per day.[6] In overall, it rarely causes side effects, and is considered generally safe as a food additive, and as a component in cosmetics and medication.[7]



Nicotinamide is produced by the aqueous ammonolysis of 3-cyanopyridine (nicotinonitrile) and subsequent crystallisation.



Nicotinamide is an inhibitor of sirtuins and has been reported to restore cognition in Alzheimer's Disease transgenic mice.[8]



Nicotinamide has been reported to increase the endurance of mice.[9]



Nicotinamide, or Vitamin B3, prevents immunosuppression caused by UVA and UVB radiation, and could be added to sunscreen.[10]



Nicotinamide has been reported to be an effective skin whitener in topical application

Folic acid (also known as Vitamin B9[1] or Folacin) and Folate (the naturally occurring form) are forms of the water-soluble Vitamin B9. Vitamin B9 (Folic acid and Folate inclusive) is essential to numerous bodily functions ranging from nucleotide synthesis to the remethylation of homocysteine. It is especially important during periods of rapid cell division and growth. Both children and adults require folic acid to produce healthy red blood cells and prevent anemia.[2] Folate and Folic acid derive their names from the Latin word folium (leaf).



Leafy vegetables such as spinach,asparagus, turnip greens, lettuces, dried/fresh beans and peas, fortified cereal products, sunflower seeds and certain other fruits and vegetables are rich sources of folate. Liver and liver products also contain high amounts of folate, as does baker's yeast. Some breakfast cereals (ready-to-eat and others) are fortified with 25% to 100% of the recommended dietary allowance (RDA) for folic acid. A table of selected food sources of folate and folic acid can be found at the USDA National Nutrient Database for Standard Reference.[3] Folic acid is added to grain products in many countries, and in these countries fortified products make up a significant source of folate [4]. Because of the difference in bioavailability between supplemented folic acid and the different forms of folate found in food, the dietary folate equivalent (DFE) system was established. 1 DFE is defined as 1 µg of dietary folate, or 0.6 µg of folic acid supplement. This is reduced to 0.5 µg of folic acid if the supplement is taken on an empty stomach

Pantothenic acid, also called vitamin B5 (a B vitamin), is a water-soluble vitamin required to sustain life (essential nutrient). Pantothenic acid is needed to form coenzyme-A (CoA), and is critical in the metabolism and synthesis of carbohydrates, proteins, and fats. In chemical structure, it is the amide between D-pantoate and beta-alanine. Its name is derived from the Greek pantothen (pa?t??e?) meaning "from everywhere" and small quantities of pantothenic acid are found in nearly every food, with high amounts in whole-grain cereals, legumes, eggs, meat, and royal jelly. It is commonly found as its alcohol analog, the provitamin panthenol, and as calcium pantothenate.

a colorless crystalline growth vitamin of the vitamin B complex found especially in yeast, liver, and egg yolk; no side effects are known.



One of the B-vitamins that functions as a co-enzyme in the metabolism of carbohydrates and fats. The biotin co-enzyme also serves in crucial roles in the breakdown of amino acids. Deficiency of the vitamin can result in hair loss and dermatitis, thus it is found as a popular ingredient in hair care products.

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.

It is one the vitamins in vitamin B group, and is an important composition of lecithinum, acethlcholine and neurophospholipid in biological tissues



Choline chloride is a member of the B-complex group of water-soluble vitamins (vitamin B-4). It is used as an animal feed additive, especially for poultry and swine, to increase growth, reduce mortality rate, increase feed efficiency, increase egg production, and improve meat quality. It is not a substitute for any other feed supplement and has no direct substitutes itself.



Choline plays many roles in the body. The three major metabolic functions of choline are as a precursor for phosphatidylcholine biosynthesis, as a precursor for acetylcholine biosynthesis and as a methyl donor. In addition to serving as a precursor for phosphatidylcholine, choline is the precursor of the phospholipid sphingomyelin. Phosphatidylcholine and sphingomyelin are structural components of biological membranes. These phospholipids also serve as precursors for the intracellular messengers ceramide and diacylglycerol. Choline is also the precursor of the signaling lipids, platelet-activating factor (PAF) and sphingosylphosphoryl-choline.



Increased choline intake has recently been recommended by the Food and Nutrition Board of the National Academy of Sciences for pregnant and nursing women to help ensure normal fetal brain development. And, like phosphatidylcholine (see Phosphatidylcholine), choline may be helpful in some liver diseases, manic conditions, cognitive disorders, tardive dyskinesia and, possibly, some cancers.



Source: http://www.pdrhealth.com/drug_info/nmdrugprofiles/nutsupdrugs/cho_0283.shtml

Inositol is necessary for the formation of lecithin and functions closely with a B complex vitamin, Choline. Since it is not essential in the human diet, it cannot be considered a vitamin. Inositol is a fundamental ingredient of cell membranes and is necessary for proper function of nerves, brain, and muscles in the body. Inositol works in conjunction with folacin, Vitamins B-6 and B-12, choline, betaine, and methionine to prevent the accumulation of fats in the liver. It exists as the fiber component phytic acid, which has been investigated for its anti-cancer properties.

Naturally occuring calcium / calcium carrier



Calcium deficiency is a major problem in the United States. 60% of children under 5 and 40% of children 6 - 11 consume less than their RDA. Of teens, 65% of boys and up to 85% of girls consume less than the recommended amounts. On average, women of all age groups fall far short. These deficiencies, especially in young women, are particularly disturbing because bone built during this time must carry them through the rest of their lives.



Calcium is A mineral essential in building and maintaining bones and teeth, as well as in providing efficient muscle contraction and blood clotting. Calcium is found in dairy products, leafy green vegetables (such as spinach, turnip greens and broccoli), sardines and canned salmon with bones and rhubarb. Calcium-fortified orange juice is an excellent source.



Deficiency Symptoms include; Loss of bone, and inadequate bone formation that lead to osteoporosis and Vitamin D deficiency. Studies are underway prove possible links between calcium and blood preasure (hypertension), and colon cancer.



Toxicity Symptoms: No adverse effects up to 2,400 mg per day for health adults. Generally not well-absorbed higher than 2,400 mg per day. Very high levels may inhibit the absorbtion of other minerals, particularly iron and zinc, and cause constipation.

Calcium chloride is a colorless or white solid that is produced as a by-product of the manufacture of sodium carbonate or from reactions between hydrochloric acid and calcium carbonate. The anhydrous compound is commonly used as a drying agent, absorbing water until it dissolves into a liquid. This characteristic makes it effective in settling road dust. When spread in the form of a powder or flakes, it absorbs more than its own weight of water, forming a liquid that keeps the road wet. It also is used as a food preservative, treating aquarium water, and for de-icing roads.

Calcium hydroxide, traditionally called slaked lime, hydrated lime, slack lime or pickling lime, is a chemical compound with the chemical formula Ca(OH)2. It is a colourless crystal or white powder, and is obtained when calcium oxide (called lime or quicklime) is mixed, or "slaked" with water. It can also be precipitated by mixing an aqueous solution of calcium chloride and an aqueous solution of sodium hydroxide. The name of the natural, mineral form is portlandite. It is relatively rare mineral, known from some volcanic, plutonic and metamorphic rocks. It has also been known to arise in burning coal dumps.



When heated to 512 °C, the partial pressure of water in equilibrium with calcium hydroxide reaches 101 kPa and decomposes into calcium oxide and water.[1]



A suspension of fine calcium hydroxide particles in water is called milk of lime. The solution is called lime water and is a medium strength base that reacts violently with acids and attacks many metals in presence of water. It turns milky if carbon dioxide is passed through, due to precipitation of calcium carbonate.

calcium phosphate (dibasic) is used as dietary supplement in doses of 1g orally

The correct balance of calcium and phosphorous is essential for ensuring correct growth and development of the skeletal system.

There is increasing interest in the roles played by magnesium, phosphate and calcium in the development and enhancement of physical performance by athletes and physically active individuals. This interest is sparked by knowledge that magnesium and phosphate are needed for energy production by cells, and calcium plays a key role in maintenance of bone mass and possible prevention of injuries. Support for generalized magnesium supplementation is low unless individuals have decreased cellular magnesium. Acute and chronic supplementation with phosphate compounds does not increase physical work capacity or endurance in humans. Low calcium intake can predispose active individuals to lingering problems with bone stress injuries

or iron, iron sulfate, Used in the food industry as a carrier for iron.



Iron in the body works with proteins that release energy in metabolism such as hemoglobin, which carries oxygen in the blood stream. Also involved in the making of ammino acids, hormones, and neurotransmitters.

Iron can be found in meats, poultry, and fish and many fortified foods. Fruits, vegetables and juices also provide some iron.

Iron deficiency symptoms include; anemia, inability to concentrate, weakness, fatigue, pallor, being out of breath after small exertion, cold hands and feet. Some people may develop a smooth round tongue, and have difficulty swallowing.



Symptoms of overload include: nausea, vomiting, diarrhea, rapid heartbeat, dizziness, shock and even death.



***Parents should be warned that iron supplements and multivitamins containing iron are the second most common cause of poisoning in young children in the U.S. (Aspirin is the first) The lethal dose of ferrous sulfate for a 2-year-old is only 3g.***



Source: Harvard Medical School - Health Publications Group, Vitamins and Minerals

This is a mineral used to treat or prevent low levels of zinc. It may also be used to treat other conditions as determined by your doctor. Though there is no prof, people have claimed it has helped with hair loss.



Zinc is a essential element for humans; naturally occurs in meat (especially liver), fish (especially shellfish), lentils, green leafy vegetables, whole cereals (including wheat germ), brewer's yeast, cheese, milk, nuts, sunflower and sesame seeds; toxic doses of zinc cause vomiting, diarrhea, restlessness, stomach irritation, depressed immune function and anemia; excessive zinc doses may decrease the level of HDL ("good") cholesterol and increase the risk for heart disease.

Potassium iodide, also known as KI, is a form of iodine. Potassium iodide has been determined by the U.S. Food and Drug Administration (FDA) to be a safe and effective method to block exposure to one product of a nuclear release - radioactive iodine. Radioactive iodine, either inhaled or ingested through contaminated food or milk, can increase a person's risk of developing thyroid cancer.



The thyroid functions to absorb and store iodine, but it can hold only so much, and will just as readily absorb non-radioactive potassium iodide as radioactive iodine. Because of this, one dose of potassium iodide, which is not harmful to the thyroid, works by filling the gland so it cannot take up any radioactive iodine.

Citric acid (Sodium Citrate) is versatile, widely used, cheap, and safe. It is an important metabolite in virtually all living organisms and is especially abundant naturally in citrus fruits and berries. It is used as a strong acid, a tart flavoring, and an antioxidant. Sodium citrate, also safe, is a buffer that controls the acidity of gelatin desserts, jam, ice cream, candy, and other foods.

Salt.

"Please pass the sodium chloride." That's just another way you can request the salt for your baked potato the next time you sit down with your family for dinner.



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.

Potassium is a mineral that is found naturally in foods and is necessary for many normal functions of your body, especially the beating of your heart.



Potassium is important in controlling the activity of your heart, muscles, nervous system, and just about every living cell in your body. Potassium helps activate enzymes for the use of amino acids, and is involved in bone calcification, the conversion of blood sugar into the stored glycogen for energy reserves, muscle contraction & coordination. It plays a role in maintaining the water balance & integrity of your cells. It is important to nerve transmission. It is involved in the transport of choline for acetylcholine synthesis in your brain. Protein & carbohydrate metabolism, glucose breakdown, & glycogen (stored glucose) are all potassium dependent. It is yet to be completely understood its function on the thyroid gland.

Naturaly found in: kelp, fresh & dried fruits and vegetables, rice, wheat bran, potatoes, bananas, orange juice, apricots, nuts, seeds, grains, mushrooms, molasses, and some seafood.

nonessential amino acid; produced by synthesis of the amino acids methionine and cysteine in the liver, vitamin B6 helps the process; diabetic and hypoglycemic patients should use taurine under medical supervision as it may have an effect on insulin activity, excessive consumption of taurine may result in diarrhea and peptic ulcer formation

L-Carnitine is not an amino acid in the strict sense (it is not used as a neurotransmitter or in protein synthesis), however L-Carnitine bears many resemblances to amino acids and is usually grouped under this heading. L-Carnitine (the "L" refers to its chemical polarity) is used by the body to transport long chain fatty acids to the mitochondria in your cells, where they are burned for energy. Since this fat burning is such a major source of muscular energy, deficiencies in L-Carnitine are manifested as low energy levels and muscular weakness. L-Carnitine deficiencies can also appear as mental confusion or cloudiness, angina (heart pain) and weight gain.

L-Carnitine can be manufactured in the body provided the requisite vitamins and minerals are also present. These vitamins and minerals are B1, B6, C, and iron. The amino acids lysine and methionine are also needed for L-Carnitine synthesis. L-Carnitine is also present in meats and other animal foods, so if you are a vegetarian or vegan you may want to consider supplementing with L-Carnitine. This would be especially important if you are an athlete, since you are using lots of L-Carnitine during periods of exertion

adenosine monophosphate (AMP) is an organic compound composed of an adenine base, the sugar ribose, and one phosphate unit. AMP is one of the possible products of the hydrolysis of adenosine triphosphate (ATP) and is therefore important in the transfer of chemical energy during anabolism.

Deoxyribonucleic acid(DNA) is the fundamental molecule of life. The base sequence of DNA molecule carry genetic information. DNA is the genetic or hereditary material in most living organisms (except some viruses which contain RNA).The monomeric units of DNA are the 4 major kinds of nucleotides, Cytidine 5' - Monophosphate being one.

Guanosine monophosphate, also known as 5'-guanidylic acid or guanylic acid and abbreviated GMP, is a nucleotide that is found in RNA. It is an ester of phosphoric acid with the nucleoside guanosine. GMP consists of the phosphate group, the pentose sugar ribose, and the nucleobase guanine. Guanosine monophosphate is produced from dried fish or dried seaweed.[citation needed]



Guanosine monophosphate in the form of its salts, such as disodium guanylate (E627), dipotassium guanylate (E628) and calcium guanylate (E629), are food additives used as flavor enhancers to provide the umami taste. It is often used in synergy with disodium inosinate; the combination is known as disodium 5'-ribonucleotides. Disodium guanylate is often found in instant noodles, potato chips and snacks, savoury rice, tinned vegetables, cured meats, and packet soup.



As it is a fairly expensive additive, it is usually not used independently of glutamic acid or monosodium glutamate (MSG), which also contribute umami. If inosinate and guanylate salts are present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient, such as a processed soy protein complex (hydrolyzed soy protein), autolyzed yeast or soy sauce.

DNA (deoxyribonucleic acid), which makes up genetic material, is comprised of units called nucleotides. A nucleotide consists of a base, a sugar and a phosphate group. The major bases in DNA are the purines adenine and guanine and the pyrimidines cytosine and thymine. In the case of RNA, the major bases are again the purines adenine and guanine, and the pyrimidines are cytosine and uracil (Uridine).



For years, nucleic acids and nucleotides were not considered essential nutrients. It was thought that the body can synthesize sufficient nucleotides to meet its physiological demands via de novo nucleotide synthetic pathways. Some research during the last several years indicates that this may not be completely correct. There are certain conditions in which the body requires dietary nucleic acids/nucleotides to meet its physiological requirements. These conditions include rapid growth, limited food supply and metabolic stress. There are a few medical foods and enteral supplements containing RNA and nucleotides, which are used for immune-enhancement under conditions of metabolic stress. RNA and nucleotides are sometimes referred to as immunonutrients. Nutritional supplements of RNA, DNA and nucleotides,are also being marketed.

L-Carnitine is not an amino acid in the strict sense (it is not used as a neurotransmitter or in protein synthesis), however L-Carnitine bears many resemblances to amino acids and is usually grouped under this heading. L-Carnitine (the "L" refers to its chemical polarity) is used by the body to transport long chain fatty acids to the mitochondria in your cells, where they are burned for energy. Since this fat burning is such a major source of muscular energy, deficiencies in L-Carnitine are manifested as low energy levels and muscular weakness. L-Carnitine deficiencies can also appear as mental confusion or cloudiness, angina (heart pain) and weight gain.

L-Carnitine can be manufactured in the body provided the requisite vitamins and minerals are also present. These vitamins and minerals are B1, B6, C, and iron. The amino acids lysine and methionine are also needed for L-Carnitine synthesis. L-Carnitine is also present in meats and other animal foods, so if you are a vegetarian or vegan you may want to consider supplementing with L-Carnitine. This would be especially important if you are an athlete, since you are using lots of L-Carnitine during periods of exertion

High oleic safflower oil is used for its high resistance to oxidation and heat degradation enabling many culinary applications including high temperature frying. High oleic safflower oils inherently low saturated fatty acid content (7%) allows nutritional advantages to a food product far superior to other fats and oils in similar stability