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Arginine (abbreviated as Arg or R) is an a-amino acid. The L-form is one of the 20 most common natural amino acids. Its codons are CGU, CGC, CGA, CGG, AGA, and AGG. In mammals, arginine is classified as a semiessential or conditionally essential amino acid, depending on the developmental stage and health status of the individual. Infants are unable to meet their requirements and thus arginine is nutritionally essential for infants. Arginine was first isolated from a lupin seedling extract in 1886 by the Swiss chemist Ernst Schultze.



Arginine is a conditionally nonessential amino acid, meaning most of the time it can be manufactured by the human body, and does not need to be obtained directly through the diet. The biosynthetic pathway however does not produce sufficient arginine, and some must still be consumed through diet. Individuals who have poor nutrition or certain physical conditions may be advised to increase their intake of foods containing arginine. Arginine is found in a wide variety of foods, including:



Animal sources: dairy products (e.g. cottage cheese, ricotta, milk, yogurt, whey protein drinks), beef, pork (e.g. bacon, ham), poultry (e.g. chicken and turkey light meat), wild game (e.g. pheasant, quail), seafood (e.g. halibut, lobster, salmon, shrimp, snails, tuna)

Vegetable sources: wheat germ and flour, buckwheat, granola, oatmeal, nuts (coconut, pecans, cashews, walnuts, almonds, Brazil nuts, hazelnuts, pinenuts, peanuts), seeds (pumpkin, sesame, sunflower), chick peas, cooked soybeans.



source: http://en.wikipedia.org/wiki/L-arginine

Aspartic acid, also called asparaginic acid, is one of the nonessential amino acids. "Nonessential" means that our bodies produce it even if we don't get this amino acid from the food we eat.



Amino acids are the building blocks for proteins. Proteins have many functions in our bodies. Enzymes are a type of protein.



Aspartic acid is found primarily in sugar cane and molasses.

Cystine is a dimeric amino acid formed by the oxidation of two cysteine residues that covalently link to make a disulfide bond. This organosulfur compound has the formula (SCH2CH(NH2)CO2H)2. It is a white solid, and melts at 247-249 °C. It was discovered in 1810 by William Hyde Wollaston but was not recognized as being derived of proteins until it was isolated from the horn of a cow in 1899.[1] Through formation of disulfide bonds within and between protein molecules, cystine is a significant determinant of the tertiary structure of most proteins. Disulfide bonding, along with hydrogen bonding and hydrophobic interactions is partially responsible for the formation of the gluten matrix in bread. Human hair contains approximately 5% cystine by mass.[2]

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

Glycine (abbreviated as Gly or G)[2] is the organic compound with the formula NH2CH2COOH. It is the smallest of the 20 amino acids commonly found in proteins, coded by codons GGU, GGC, GGA and GGG. Glycine is unique among the proteinogenic amino acids in that it is not chiral. Most proteins incorporate only small quantities of glycine. A notable exception is collagen, which contains about 35% glycine.[3] Solid glycine is a colourless, sweet-tasting crystalline material.



Other markets for USP grade glycine include its use an additive in pet food and animal feed. For humans, glycine is sold as a sweetener/taste enhancer. Food supplements and protein drinks contain glycine. Certain drug formulations include glycine to improve gastric absorption of the drug

L-leucine is an essential amino acid, specifically classified as a 'branched chain amino acid' (bcaa). Bcaas, especially leucine, stimulate protein synthesis directly in muscle tissue. Leucine may be the major fuel involved in anabolic (tissue-building) reactions, and is of major importance in the storage of proteins in the body

S-Adenosyl-L-methionine (SAMe)is a naturally occurring molecule distributed to virtually all body tissues and fluids. It is of fundamental importance in a number of biochemical reactions involving enzymatic transmethylation, contributing to the synthesis, activation and/or metabolism of such compounds as hormones, neurotransmitters, nucleic acids, proteins, phospholipids and certain drugs. The administration of a stable salt of SAMe, either orally or parenterally, has been shown to restore normal hepatic function in the presence of various chronic liver diseases (including alcoholic and non-alcoholic cirrhosis, oestrogen-induced and other forms of cholestasis), to prevent or reverse hepatotoxicity due to several drugs and chemicals such as alcohol, paracetamol (acetaminophen), steroids and lead, and to have antidepressant properties. In all of these studies SAMe has been very well tolerated.



Source: www.ncbi.nlm.nih.gov

essential amino acid; the body uses it to produce some hormones (epinephrine, norepinephrine, thyroxine, cholecystokinin) and melanin, (a brown skin pigment); cholecystokinin causes suppression of the appetite (this may be useful to sports people who need to reduce body fat or maintain a certain weight); pain relieving effects of phenylalanine may be of use to athletic people who experience pain due to muscle, ligament, joint and tendon injury, inflammation and spasms which commonly result from intense exercise

There are 20 amino acides



alanine, arginine, asparagine, aspartic acid, cysteine, glutamic acid, glutamine,

glycine, histidine, isoleucine, leucine,

lysine, methionine, phenylalanine, proline,

serine, threonine, tryptophan, tyrosine,

valine,

We can absorb L-tryptophan though our digestive system. Since nearly everything we eat comes from forms of life, nearly everything we eat contains at least a trace of L-tryptophan. Some things we consume do contain larger amounts of L-tryptophan than others. The best sources of L-tryptophan from food are meats (especially turkey and chicken), dairy products (especially cottage cheese and milk), brown rice, peanuts, almonds, soy products (soy contains 5 times as much as oats) and green leafy vegetables. According to some information I've seen from several sources, humans can't produce L-tryptophan - we have to consume it. That is why it is sometimes called an "essential" amino acid. Apparently, since L-tryptophan has been widely available to us, our human bodies have evolved to just rely on getting it from our environment rather than forming it inside our bodies. This is not unsual. It is the same situation for humans with vitamin C. It is the same way for cats with taurine.

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

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

Whey protein is a mixture of globular proteins isolated from whey, the liquid material created as a by-product of cheese production. Some preclinical studies in rodents have suggested that whey protein may influence glutathione production and possess anti-inflammatory or anti-cancer properties; however, human data are lacking. The effects of whey protein on human health are of great interest and this protein mixture is being investigated as a way of reducing disease risk, or as a supplementary treatment for several diseases. Whey protein is commonly marketed and ingested as a dietary supplement, and various health claims have been attributed to it in the alternative medicine community. Although whey proteins are responsible for some milk allergies, the major allergens in milk are the caseins.

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.



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.

Dietary fiber could be considered the sixth group of essential nutrients. It not only keeps the digestive system clean and healthy, but can help regulate blood sugar and reduce the risk of some lifestyle-related diseases. Unfortunately, most Americans do not get enough soluble or insoluble fiber in their diets. In fact, it is estimated that Americans eat 12 g of fiber on average per day, a far cry from the 20 to 30 g per day recommended by the National Cancer Institute (NCI).



Dietary fiber is found in a range of plant foods. Whole grains, such as brown rice or whole wheat, legumes, vegetables and fruits all contain soluble and insoluble fiber. The two types of fiber have different effects in the body, and both are effective in satiating the appetite and reducing bacterial toxins in the digestive system. Insoluble fiber plays a role in eliminating and absorbing toxins. Soluble fiber, while it has some impact on those functions, is more responsible for stabilizing blood sugar and reducing serum cholesterol.



A new soluble dietary fiber, Fibersol-2®, is available from Matsutani America Inc. The ingredient is a spray-dried powder produced by the pyrolysis and controlled enzymatic hydrolysis of cornstarch. This sourcing means it is Generally Recognized As Safe (GRAS) as maltodextrin, which is readily dispersible in water and carries no inherent flavor.



Matsutani outlines a number of useful properties, including very low viscosity, high solubility, low hygroscopicity and clarity in solution. Because it is high in naturally occurring chemical bonds that remain undigested in the digestive tract, it can provide many physiological benefits.

calls roughage, scientists know as fiber. Fiber is an undigestable complex carbohydrate found in plants. Fiber is not a single food or substance. Fiber in itself has no calories because the body cannot absorb it. Therefore, high fiber foods low in fat are low in calories such as fruits and vegatables. Fiber can be divided into two categories according to their physical characteristics and effects on the body: Water insoluble and water soluble. Each form functions differently and provides different health benefits. Insoluble fibers, such as cellulose, hemicellulose and lingnin, do not dissolve in water. Soluble fibers, such as gum and pectin, do dissolve in water.



Many health experts are advising people of all ages to consume more dietary fiber. Much research suggest that fiber may prevent cancer, diabetes, heart disease and obesity.



source: www.jhbmc.jhu.edu

calls roughage, scientists know as fiber. Fiber is an undigestable complex carbohydrate found in plants. Fiber is not a single food or substance. Fiber in itself has no calories because the body cannot absorb it. Therefore, high fiber foods low in fat are low in calories such as fruits and vegatables. Fiber can be divided into two categories according to their physical characteristics and effects on the body: Water insoluble and water soluble. Each form functions differently and provides different health benefits. Insoluble fibers, such as cellulose, hemicellulose and lingnin, do not dissolve in water. Soluble fibers, such as gum and pectin, do dissolve in water.



Many health experts are advising people of all ages to consume more dietary fiber. Much research suggest that fiber may prevent cancer, diabetes, heart disease and obesity.



source: www.jhbmc.jhu.edu

ACACIA NILOTICA Acacia Gum - (Arabic Gum) (LINN.) All the gum-yielding Acacias exhibit the same habit and general appearance, differing only in technical characters. They are spiny shrubs or small trees, preferring sandy or sterile regions, with the climate dry during the greater part of the year.

The gum harvest from the various species lasts about five weeks. About the middle of November, after the rainy season, it exudes spontaneously from the trunk and principal branches, but the flow is generally stimulated by incisions in the bark, a thin strip, 2 to 3 feet in length and 1 to 3 inches wide being torn off. In about fifteen days it thickens in the furrow down which it runs, hardening on exposure to the air, usually in the form of round or oval tears, about the size of a pigeon's egg, but sometimes in vermicular forms, white or red, according to whether the species is a white or red gum tree.



About the middle of December, the Moors commence the harvesting. The masses of gum are collected, either while adhering to the bark, or after it falls to the ground, the entire product, often of various species, thus collected, is packed in baskets and very large sacks of tanned leather and brought on camels and bullocks to the centers of accumulation and then to the points of export, chiefly Suakin, Alexandria, or - in Senegambia - St. Louis. It is then known as 'Acacia sorts,' the term being equivalent to 'unsorted Acacia.' The unsorted gums show the widest variation as to size of fragments, whiteness, clearness, freedom from adhering matter, etc. It is next sorted or 'picked' in accordance with these differences.



There are many kinds of Acacia Gum in commerce:

Chicory is the common name given to the flowering plants in genus Cichorium of the family Asteraceae. There are two cultivated species, and four to six wild species.



Common chicory (Cichorium intybus) is a bushy perennial herb with blue or lavender flowers. Originating from Europe, it was naturalized in North America, where it has become a roadside weed. The roots are baked, ground, and used as a coffee substitute and additive in the plant's Mediterranean region of origin, although its use as a coffee additive is still very popular in the American South, particularly in New Orleans. Common chicory is also known as blue sailors, succory, and coffeeweed. The plant is cultivated and used as endive under the common names radicchio, Belgian endive, French endive, or witloof. It is grown in complete darkness to keep new leaves tender and pale.



True endive (Cichorium endivia) is a species of chicory which is specially grown and used as a salad green. It has a slightly bitter taste and has been attributed with herbal properties. Curly endive and the broad-leafed escarole are true endives.



Cichorium is used as a food plant by the larvae of some Lepidoptera species including Setaceous Hebrew Character and Turnip Moth.



Root chicory (Chicorium intybus var. sativum) has been grown since the Middle Ages as a coffee substitute. Around 1970 it was found that the root contains up to 20% inulin. Since then, new strains have been created, giving root chicory an inulin content comparable to that of sugar beet (around 600 dt/ha). Inulin is mainly present in the plant family Asteraceae as a storage carbohydrate (for example Jerusalem artichoke, dahlia, etc.). It is used as a sweetener in the food industry (with a sweetening power 30% higher than that of sucrose). Inulin can be converted to fructose and glucose through hydrolysis.



Chicory, with sugar beet and rye was used as an ingredient of the East German Mischkaffee (mixed coffee), introduced during the 'coffee crisis' of 1976-9



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

calls roughage, scientists know as fiber. Fiber is an undigestable complex carbohydrate found in plants. Fiber is not a single food or substance. Fiber in itself has no calories because the body cannot absorb it. Therefore, high fiber foods low in fat are low in calories such as fruits and vegatables. Fiber can be divided into two categories according to their physical characteristics and effects on the body: Water insoluble and water soluble. Each form functions differently and provides different health benefits. Insoluble fibers, such as cellulose, hemicellulose and lingnin, do not dissolve in water. Soluble fibers, such as gum and pectin, do dissolve in water.



Many health experts are advising people of all ages to consume more dietary fiber. Much research suggest that fiber may prevent cancer, diabetes, heart disease and obesity.



source: www.jhbmc.jhu.edu

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.

Linoleic acid (EFA) (Parent Omega-6) A liquid polyunsaturated fatty acid abundant in plant fats and oils; a fatty acid essential for nutrition in the formation of Omega-3 and Omega-6 fatty acids in the body.



Linolenic acid (EFA) (Parent Omega-3) An essential fatty acid occurring in some fish and many seed oils that is used in the formation of prostaglandins. Essential fatty acids must be present in the diet to form Omega-3 and Omega-6 fatty acids in the body.

One of the better calcium supplements, Calcium Citrate is 2.5 times more bioavailable (easier for your body to use) than calcium carbonate.

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.

A good food source of magnesium contains a substantial amount of magnesium in relation to its calorie content and contributes at least 10 percent of the U.S. Recommended Dietary Allowance (U.S. RDA) for magnesium in a selected serving size. The U.S. RDA for magnesium is 400 milligrams per day. (The U.S. RDA given is for adults, except pregnant or lactating women, and children over 4 years of age.)



Source USDA



Citrates are compounds containing this group, either ionic compounds, the salts, or analogous covalent compounds, esters. An example of a salt is sodium citrate and an ester is trimethyl citrate. See category for a bigger list.



Since citric acid is a multifunctional acid, intermediate ions exist, hydrogen citrate ion, HC6H5O72- and dihydrogen citrate ion, H2C6H5O7-. These may form salts as well, called acid salts.



Salts of the hydrogen citrate ions are weakly acidic, while salts of the citrate ion itself (with an inert cation such as sodium ion) are neither acidic nor basic.



Source

from "http://en.wikipedia.org/wiki/Citrate"

Vitamin K - Vitamin K helps synthesize at least six (out of 12) of the proteins involved in blood clotting, without Vitamin K, your bleeding would not clot and you would very likely bleed to death.



Vitamin K is found in so many foods that deficiency is rare in healthy people. Newborns are the exceptions, they are born with very little vitamin K from their mother. To control the risk of uncontrolled bleeding, most newborns get a one-time injection or oral dose of vitamin K before they leave the hospital.

Large doses of aspirin, and high doses of vitamin A or E may block K absorption.



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

Vitamin E is a fat soluble antioxidant vitamin that helps to neutralize potentially damaging free radicals in our body. It exists in eight different forms, d-alpha-tocopherol being the most active form and one of the most powerful biologically active antioxidants. Each form has a different level of potency (functional use) in the body. The tocopherol and tocotrienol subfamilies are each composed of alpha, beta, gamma and delta vitamins having unique biological effects, with generally declining activity; e.g. delta is far less active than the alpha form.



As a supplement, Vitamin E has a number of health benefits for the body. Vitamin E is particularly important for the protection of our cell membranes as well as keeping your skin, heart and circulation, nerves, muscles and red blood cells healthy. Antioxidants such as vitamin E protect your cells against the effects of dangerous free radicals, potentially damaging by-products of your body’s metabolism. Free radicals can cause cell damage that may lead to the development of cardiovascular disease and cancer.

Vitamin B3



Also called Niacin, Nicotinic Acid, Niacinimide, Nicotinic.



Acts as a co-enzyme in the release of energy from carbohydrates. Also needed to help breakdown fats and proteins. Aids in formation of red blood cells.

Since the 1950's doctors have used nicotinic acid to treat high cholesterol. Niacin is the only drug available that both substantially lowers the "bad" lipids (LDL), and increases the "good"(HDL) cholesterol. The reason this vitamin is not in the forefront of cholesterol therapy is because many people treated with high doses of niacin experience bothersome side effects such as; facial flushing, nausea, stomach pain, diarrhea and much more serious, liver damage.



Milk, eggs, meats (especially liver), chicken, fish, and most other protein-rich foods contain a significant amout of niacin. Also in smaller amounts in coffee and tea.



Dificiency is very rare in modern countries. Symptoms include: Pellagra (diarrhea, dermatitis, and dementia) Less severe symptoms of deficiency include irritability, loss of appetite, weekness and swollen tongue.

(Vitamin B5) Pantothenic acid is a vitamin widely distributed in foodstuffs and is an essential component of coenzyme A, which functions as an acyltransfer cofactor for many enzymatic reactions. Adults probably require about 4 to 7 mg/day, but no RDA has been set because Pantothenic acid deficiency is rarely observed in humans

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.

Pyridoxine Hydrochloride

Activated vitamin B-6 is extensively involved in the metabolism of amino acids. efficiently from pyridoxine in the liver. Ex cessive protein intake, alcohol or contraceptive use also indicates a greater need for vitamin B-6. It also plays a crucial role in the multiplication of cells.



Source: Vitamin & Mineral Safety 2nd edition - by John N. Hathcock PHD

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.

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

Vitamin A.

Essential in vision; enhances immunity by protecting the body from bacteria and viruses; boosts the production of white blood cells; helps build and maintain bone.



Richest sources of retinal are liver, fish liver oils, whole and fortified milk, and eggs. Carotenoids (such as beta-carotene) that the body uses to make vitamin A are abundant in orange and yellow fruits and vegetables, and green leafy vegetables.



Researchers are investigating the links on vitamin A's ability to boost the immune system and fight cancer, and the results look promising. The dark side of this is people are taking megadoses of vitamin A mistakenly believing that it can ward off or cure disease, often doing serious liver damage. People can achieve the level of beta-carotene in the studies simply by eating the 5 to 9 servings recommended by health authorities.

The second most abundant mineral in the body. Phosphorus performs a wide variety of functions. It is a principal mineral of bones and teeth, it is part of every cell, it is important in genetic material, part of phospholipids and used in energy transfer and in buffer systems that maintain acid-base balance.



Source: GNC,com

Folic acid is the synthetic form of the B vitamin folate. Folic acid is necessary for the synthesis of nucleic acids and the formation of red blood cells. Folic-acid deficiency most commonly causes folic-acid-deficiency anemia. Symptoms include gastrointestinal problems, such as sore tongue, cracks at the corners of the mouth, diarrhea, and ulceration of the stomach and intestines. Large doses of folic acid can cause convulsions and other nervous-system problems.

The Food and Drug Administration (FDA) regulations require enriched grain products to contain this essential vitamin.



Current studies have discovered a link between folic acid and brain function in older people. The study divided 818 people ages 50 to 75 to take either a vitamin containing 800 micrograms of folic acid a day, or a dummy pill, for three years.



On memory tests, the supplement users had scores comparable to people 5.5 years younger, Durga said. On tests of cognitive speed, the folic acid helped users perform as well as people 1.9 years younger.

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.

Chromium is required for normal protein, fat, and carbohydrate metabolism. Chromium plays a role in regulating appetite, reducing the cravings for sugar and increasing lean body mass.



Chromium contains a special bioactive formulation called Glucose Tolerance Factor (GTF). GTF facilitates insulin action by binding insulin to cell membranes, serving as a bridge between the insulin molecule and the cell membrane receptor sites. Remember, glucose is used by cells for energy, insulin is used by by the body to transport the glucose into the cells, Chromium's GTF factor essentially assist the glucose to enter the cell. Therefore, all both insulin and GTF are needed for proper glucose metabolism. Chromium deficiency can lead to Type II diabetes and heart disease. Chromium deficiency is thought to contribute to glucose intolerance.



Chromium has also been shown to reduce levels of harmful LDL cholesterol (a form of cholesterol that has been linked to heart disease) and increase beneficial HDL cholesterol (HDL cholesterol helps return cholesterol to the liver, keeping it from building up in the blood vessels).

Vitamin B12 (Cobalamin) is a water soluble vitamin, although small amounts are stored in the liver. It is a member of the B group of vitamins and is vital for the formation of red blood cells, for nerve cells, and the recycling of certain important enzymes.



NOTE: Drinking alcohol may increase your requirement for B12.

EU Recommended Daily Allowance (RDA) is 1 mcg.

Upper Safe Level (USL) for long term use is 3000 mcg.

(Vitamin D) Cholecalciferol is the most widely known of the vitamin D series and is a fat soluble vitamin that is stored to some degree in the body. Many people know that sunlight is a source of vitamin D, but this is true only in the fact that ultraviolet light from the sun acts as a catalyst on a vitamin D precursor in the skin. Vitamin D formed in this manner is termed "natural vitamin D" or vitamin D3. Vitamin D precursors obtained from milk and other products as well as sunlight-produced vitamin D must be metabolized in the liver to form the active coenzyme. The primary functions of vitamin D are stimulation of calcium and magnesium absorption, two minerals that are essential for strong bones. Sources of vitamin D include fish liver oil, butter, and milk.

Stevia is a genus of about 240 species of herbs and shrubs in the sunflower family (Asteraceae), native to subtropical and tropical South America and Central America. The species Stevia rebaudiana, commonly known as sweetleaf, sweet leaf, sugarleaf, or simply stevia, is widely grown for its sweet leaves. As a sweetener and sugar substitute, stevia's taste has a slower onset and longer duration than that of sugar, although some of its extracts may have a bitter or licorice-like aftertaste at high concentrations.



With its extracts having up to 300 times the sweetness of sugar, stevia has garnered attention with the rise in demand for low-carbohydrate, low-sugar food alternatives. Medical research has also shown possible benefits of stevia in treating obesity and high blood pressure. Because stevia has a negligible effect on blood glucose, it is attractive as a natural sweetener to people on carbohydrate-controlled diets. However, health and political controversies have limited stevia's availability in many countries; for example, the United States banned it in the early 1990s unless labeled as a supplement. Stevia is widely used as a sweetener in Japan, and it is now available in Canada as a dietary supplement.

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.

Xylitol is a naturally occurring alcohol found in most plant material, including many fruits and vegetables. It is extracted from birch wood to make medicine.



Xylitol is widely used as a sugar substitute and in "sugar-free" chewing gums, mints, and other candies. However, sorbitol is the most commonly used sweetener in sugarless gums because it is less expensive than xylitol and easier to make into commercial products.



As a medicine, xylitol is used to prevent middle ear infections (otitis media) in young children, and as a sugar substitute for people with diabetes.



Xylitol is added to some chewing gums and other oral care products to prevent tooth decay and dry mouth.



Xylitol is sometimes included in tube feeding formulas as a source of energy.



Dog owners should know that xylitol can be toxic to dogs, even when the relatively small amounts from candies are eaten. If your dog eats a product that contains xylitol, it is important to take the dog to a veterinarian immediately.



How does it work?

Xylitol tastes sweet but, unlike sugar, it is not converted in the mouth to acids that cause tooth decay. It reduces levels of decay-causing bacteria in saliva and also acts against some bacteria that cause ear infections.

Amylases are enzymes which break down carbohydrates eg starch and glycogen into fermentable sugars. This function of alpha amylase is used widely in industry. is used for the preparation of flour improvers and subsequently in flour milling and baking; also, to a lesser extent in starch hydrolysis and alcohol production.

Cellulase refers to a class of enzymes produced chiefly by fungi, bacteria, and protozoans that catalyze the cellulolysis (or hydrolysis) of cellulose. However, there are also cellulases produced by other types of organisms such as plants and animals. Several different kinds of cellulases are known, which differ structurally and mechanistically.



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

Lipase is an enzyme necessary for the absorption and digestion of nutrients in the intestines. This digestive enzyme is responsible for breaking down lipids (fats), in particular triglycerides, which are fatty substances in the body that come from fat in the diet. Once broken down into smaller components, triglycerides are more easily absorbed in the intestines. Lipase is primarily produced in the pancreas but is also produced in the mouth and stomach. Most people produce sufficient amounts of pancreatic lipase.



Along with lipase, the pancreas secretes insulin and glucagon, hormones that the body needs to break down sugar in the bloodstream. Other pancreatic enzymes include amylase, which breaks down amylose (a form of starch) into its sugar building blocks, and protease, which breaks down protein into single amino acids.





source: http://www.umm.edu/altmed/articles/lipase-000311.htm

PROTEASE is responsible for digesting proteins in your food, which is probably one of the most difficult substances to metabolize. Because of this, protease is considered to be one of the most important enzymes that we have. If the digestive process is incomplete, undigested protein can wind up in your circulatory system, as well as in other parts of your body.

Proteolytic enzymes are very important in digestion as they breakdown the protein foods to liberate the amino acids needed by the body. Additionally, proteolytic enzymes have been used for a long time in various forms of therapy. Their use in medicine is gaining more and more attention as several clinical studies are indicating their benefits in oncology, inflammatory conditions, blood rheology control, and immune regulation.

What is it? Bifidus is a dietary supplement used to treat bowel changes caused by using antibiotics (an-ti-bi-OT-iks), or a bowel infection (in-FECK-shun). It may also be used to help people who cannot drink milk or eat milk products. Other uses include the treatment of constipation (hard stools) and diarrhea (loose stools). Bifidus may prevent kidney stones and radiation sickness and improve skin problems in children.



Other names for Bifidus include: Bifido, Bifidum, Bifidobacterium, and Probiotic.



Warnings:



Before taking Bifidus, tell your doctor if you are pregnant or breast feeding



Source:http://www.healthtouch.com/bin/EContent_HT/altCareMedShowLfts.asp?fname=00449&title=BIFIDUS+&cid=HTALT

Omega 3 fatty acid Any of several polyunsaturated fatty acids found in leafy green vegetables, vegetable oils and fish such as salmon and mackerel, capable of reducing serum cholesterol levels and having anticoagulant properties. The difference between the Omega-3 and Omega-6 fatty acids lies in the distance of their double bonds from the methyl end of the carbon chain.

Source: GNC.com



On September 8, 2004, the U.S. Food and Drug Administration gave "qualified health claim" status to eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) omega-3 fatty acids, stating that "supportive but not conclusive research shows that consumption of EPA and DHA omega-3 fatty acids may reduce the risk of coronary heart disease

Source: Foodfacts.com

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. .

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,