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Rice is a staple food in much of the world, and for good reason: with the addition of some vegetables and perhaps a bit of meat or fish, a bowl of rice makes a tasty, satisfying, and nutritious meal. Brown rice, which has only the outer hull removed, retains--along with its bran layer--an impressive variety of vitamins and minerals, including niacin, vitamin B6, magnesium, manganese, phosphorus, selenium, and even some vitamin E. Brown rice contains only a small amount of protein, but that is of good quality because of its relatively high level of the amino acid lysine. Because the bran is not milled away, brown rice contains four times the amount of insoluble fiber found in white rice--a prime reason for eating brown rice instead of white.



Varieties



Long-grain: Long-grain brown rice stays firm when cooked. It is suitable for most western and Indian recipes, and makes a fine side dish.



Medium-grain: Medium-grain rice, found in Latin and some Asian recipes, is the main ingredient in commercially produced cold rice cereals and cakes. Its grains are plumper than those of long-grain rice, and it works well in soups and stews.



Short-grain: Short-grain, or sticky rice, is most often found in Asian recipes; because it sticks together when cooked, it's easier to eat with chopsticks.



Sweet rice: Sweet rice, or mochi rice, is a Japanese rice (also grown in the U.S.) that is used for desserts. It cooks in about half the time required for long-grain brown rice.



Aromatic rices: This category includes domestic rices such as Texmati and imported versions, including the renowned Indian basmati and Thai jasmine rices. Aromatic rices gives off a nutty-sweet fragrance as they cook, and have a sweet, delicate flavor.



Quick-cooking: Quick-cooking brown rice has been precooked so that it's ready in about 10 minutes.



Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified.

Rice is a staple food in much of the world, and for good reason: with the addition of some vegetables and perhaps a bit of meat or fish, a bowl of rice makes a tasty, satisfying, and nutritious meal. Brown rice, which has only the outer hull removed, retains--along with its bran layer--an impressive variety of vitamins and minerals, including niacin, vitamin B6, magnesium, manganese, phosphorus, selenium, and even some vitamin E. Brown rice contains only a small amount of protein, but that is of good quality because of its relatively high level of the amino acid lysine. Because the bran is not milled away, brown rice contains four times the amount of insoluble fiber found in white rice--a prime reason for eating brown rice instead of white.



Varieties



Long-grain: Long-grain brown rice stays firm when cooked. It is suitable for most western and Indian recipes, and makes a fine side dish.



Medium-grain: Medium-grain rice, found in Latin and some Asian recipes, is the main ingredient in commercially produced cold rice cereals and cakes. Its grains are plumper than those of long-grain rice, and it works well in soups and stews.



Short-grain: Short-grain, or sticky rice, is most often found in Asian recipes; because it sticks together when cooked, it's easier to eat with chopsticks.



Sweet rice: Sweet rice, or mochi rice, is a Japanese rice (also grown in the U.S.) that is used for desserts. It cooks in about half the time required for long-grain brown rice.



Aromatic rices: This category includes domestic rices such as Texmati and imported versions, including the renowned Indian basmati and Thai jasmine rices. Aromatic rices gives off a nutty-sweet fragrance as they cook, and have a sweet, delicate flavor.



Quick-cooking: Quick-cooking brown rice has been precooked so that it's ready in about 10 minutes.



Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified.

Any of a large variety of CRUSTACEANS (animals with a shell) with 10 legs, the front two of which have pincers. Crabs are noted for their sweet, succulent meat and are the second most popular SHELLFISH (after shrimp) in the United States. There are fresh- and saltwater crabs, the latter being the most plentiful. The major catch on the Pacific coast is DUNGENESS CRAB, from the North Pacific come the KING CRAB and snow crab, along the Atlantic and Gulf coasts it's BLUE CRAB and Florida waters give us the STONE CRAB.

Amaranth is a tall plant with very broad leaves; it produces many thousands of tiny seeds. The leaves and the seeds are edible. The amaranth is closely related to pigweed, spinach, beets, and other plants in the goosefoot family, Chenopodiaceae. Although the amaranth is sometimes classified in the goosefoot family, it is most commonly classified in its own family, Amaranthaceae. The Amaranth flour has a pleasant, nutty taste. It makes good tasting bread, muffins, bagels, pasta, milk, imitation nut butter ,cookies, gravies, sauces, pancakes, flatbreads, doughnuts, dumplings, and who knows what else.The fiber content of amaranth is three times that of wheat and its iron content, five times more than wheat. It contains two times more calcium than milk. Using amaranth in combination with wheat, corn or brown rice results in a complete protein as high in food value as fish, red meat or poultry.



Amaranth also contains tocotrienols (a form of vitamin E) which have cholesterol-lowering activity in humans. Cooked amaranth is 90% digestible and because of this ease of digestion, it has traditionally been given to those recovering from an illness or ending a fasting period. Amaranth consists of 6-10% oil, which is found mostly within the germ. The oil is predominantly unsaturated and is high in linoleic acid, which is important in human nutrition.



The amaranth seeds have a unique quality in that the nutrients are concentrated in a natural "nutrient ring" that surrounds the center, which is the starch section. For this reason the nutrients are protected during processing. The amaranth leaf is nutritious as well containing higher calcium, iron, and phosphorus levels than spinach.

Although new to North Americans, Quinoa (pronounced ‘keenwa’) has been cultivated in the highest continuously farmed region of the earth, the South American Andes, since at least 3,000 B.C. The ancient Incas called it ‘the mother grain' and revered it as sacred. Compared to other grains and vegetables, it is high in protein, calcium, and iron. One researcher has said that "while no single food can supply all of the essential life sustaining nutrients, it comes as close as any other in the vegetable or animal kingdoms."



This amazing ancient food is now in the process of being rediscovered by modern peoples. In South America, a renewed respect for indigenous crops and traditional foods has reversed a 400-year decline in quinoa production that began with the Spanish conquest. And within the past three years quinoa has begun to be grown for the first time outside South America...

Quinoa is a small seed that in size, shape, and color looks like a cross between sesame seed and millet. It is disk shaped with a flattened or depressed equatorial band around it’s periphery. It is usually a pale yellow color but some species may vary from almost white through pink, orange, or red to purple and black. Quinoa is not a true cereal grain but is technically a fruit of the Chenopodium family. Chenopodium plants have characteristic leaves shaped like a goose foot. The genus also includes our common weed, lamb’s quarters. Quinoa is an annual herb that grows from three to six feet high, and like millet its seeds are in large clusters at the end of the stalk.



The seeds are covered with saponin, a resin-like substance that is extremely bitter and forms a soapy solution in water. To be edible, the saponin must be removed. Traditionally, saponin has been removed by laboriously hand scrubbing the quinoa in alkaline water.



The edible seed of the quinoa plant has been called both a pseudo-cereal and a pseudo-oilseed because of it’s unique nutritional profile. It is high in protein compared to other grains, although it is also high in oil and fat.



Some wheats come close to matching quinoa’s protein content, but cereals such as barley, corn, and rice generally have less than half the protein of quinoa. Also, quinoa has a good balance of the amino acids that make up the protein. Quinoa, like soybeans, is exceptionally high in lysine, an amino acid not overly abundant in the vegetable kingdom. Quinoa is also a good complement for legumes, which are often low in Methionine and Cystine. In addition, quinoa is a relatively good source of phosphorous, calcium, iron, vitamin E, and several of the B vitamins.

The millets are a group of small-seeded species of cereal crops or grains, widely grown around the world for food and fodder. They do not form a taxonomic group, but rather a functional or agronomic one. Their essential similarities are that they are small-seeded grasses grown in difficult production environments such as those at risk of drought. They have been in cultivation in East Asia for the last 10,000 years



Millets are major food sources in arid and semi-arid regions of the world, and feature in the traditional cuisine of many others. In Western India, Sorghum (called "Jowar" in Gujarati and Marathi, Jola in Kannada) has been commonly used with millet flour (called "Bajari" in Western India) for hundreds of years to make the local staple flat bread (called "Rotla" in Gujarati or "Bhakri" in Marathi or Rotti in Kannada).



Millet porridge is a traditional food in both Russian and Chinese ?uisines. In Russia it is eaten sweet (with milk and sugar added at the end of cooking process) or savoury with meat or vegetable stews. In China it is eaten without milk or sugar, frequently with beans, sweet potato, and / or various types of squash.



People with coeliac disease can replace certain gluten-containing cereals in their diets with millet.



Millets are also used as bird and animal feed.



Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified.

The buckwheat plant is entirely different from other grains and is not a grass. It is a summer annual with rather coarse, branched stems and large, broadly arrow-shaped leaves. Flower panicles and leaves rise from the nodes, both on the main stem and branches. Growth habit is indeterminate with flowers opening throughout a long season, so the seed crop does not mature at one time. The seed is partially but not entirely enclosed by adhering flower parts during development.



Buckwheat is usually seeded only after the ground is thoroughly warm in early summer. Plants will begin blooming in about 40 days from seeding and first seeds mature about 35 days later. Harvesting is done when a substantial part of the seed is ripe. Fields are then mowed and plants are stacked to dry before they can be threshed.



Seeds are pointed, broad at the base, and triangular to nearly round in cross section. They vary in size in different kinds from about 4 mm at maximum width and 6 mm. long to 2 mm. wide and 4 mm. long. The seed consists of an outer layer or hull, an inner layer, the seed coat proper, and within this a starchy endosperm and the germ. In milling the hull, which comprises 18 to 20 percent of the whole grain weight, is first removed. A second milling removes most of the seed coat or "middlings" which comprise 4 to 18 percent of the whole grain weight - depending on how completely the seed coat tissues are removed. In most buckwheat flour some of the seed coat particles remain, resulting in a light brown color. More complete milling results in a white flour.



The Japanese buckwheat is most widely grown in this country. The seeds are large, brown in color, and triangular in cross section. Plants are tall, rather coarse growers with large, broad arrow-shaped leaves.



Silverhull plants are smaller than Japanese with smaller leaves. The seeds are small, nearly round in cross section, glossy and gray in color. The hulls are thinner than in Japanese. A kind tenned Common Gray is probably identical with Silverhull.



Tartary buckwheat has small seeds, nearly round in cross section. Color varies from gray to black. The hull may be smooth to rough and spiny. Leaves are relatively small, narrow and arrow-shaped. Plants may be almost viny in habit. The flour from Tartary buckwheat is inferior to that from Japanese or Silverhull.



Wing-seeded buckwheat is similar to Japanese except that the hull at the angles of the seed is extended to form a wing. It is not normally planted, but may be present as a mixture in other kinds.



ses of Buckwheat

Most of the buckwheat grown in the United States is milled into flour which is used largely in pancakes. For pancakes the flour is usually blended with that from other grains. Whole buckwheat grain may be used in poultry scratch feed mixtures. The middlings from milling make good livestock feed as they are high in protein. The straw is higher in protein but lower in digestable carbohydrates than grass grain straw.



The buckwheat plant is an excellent honey source as the blossoms are rich in nectar, and blooming continues into the fall months. Some beekeepers plant buckwheat primarily for such use.



Source:http://www.hort.purdue.edu/newcrop/Crops/Buckwheat.html

Garbanzo Beans, also known as chickpeas, are nutty-tasting beans that can be mashed into spreads and dips, cooked into falafel or just tossed into salads.

High in Fiber

Cholesterol Free and Low Fat Food

Good Source of Iron

Low in sodium



Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified,

Like most beans, kidney beans are rich in the best sort of fiber - soluble fiber - which helps to eliminate cholesterol from the body. They are a good source of folate, potassium, iron, manganese, copper and zinc. As a high-potassium, low-sodium food they help reduce blood pressure. Not only are they low in fat, but when combined with grains, beans supply high quality protein which provides a healthy alternative to meat or other animal protein. Kidney beans also contain protease inhibitors which frustrate the development of cancerous cells.



Beans are low in fat and loaded with nutrients, and we'd probably eat more of them if they weren't also loaded with flatulence-producing enzymes. There are ways to enjoy beans without having to forego social appointments, however. One is to change the water from time to time while you're soaking or cooking the beans. Pouring off the water helps gets rid of the indigestible complex sugars that create gas in your intestine. It also helps to cook the beans thoroughly, until they can be easily mashed with a fork. Most bean aficionados prefer dried beans, but canned beans are also available. These don't need to be cooked, but they tend to be saltier and less flavorful than reconstituted dried beans.

Legumes or Pulses are the edible seed of certain leguminous plants like chickpeas, beans, LENTILS, peas and split peas Legumes are wonder foods as they are low in fat and absorb the flavor of spices and herbs, making them fun and tasty to eat. People have been eating legumes for thousands of years and these foods are the main source of protein for people in many cultures all over the world.



Beans and other legumes have all the nutrients now recognized as important in preventing heart disease, cancer and obesity. They are high in complex carbohydrates, protein and fiber and they are extremely low in fat.



Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified,

Adzuki beans , also known as azuki (Japan) and adanka beans, The crop originated in Japan where it is the second most important pulse (dry bean) crop, and in China, where it is still very popular. Consider growing adzuki beans in a home garden since the beans are expensive to purchase.



The seeds are used primarily as a dry bean, for sprouts, whole, or ground into bean meal, but many cooks use them green. Since they have a sweeter taste than most beans, they are sometimes used in desserts



Beans are low in fat and loaded with nutrients, and we'd probably eat more of them if they weren't also loaded with flatulence-producing enzymes. There are ways to enjoy beans without having to forego social appointments, however. One is to change the water from time to time while you're soaking or cooking the beans. Pouring off the water helps gets rid of the indigestible complex sugars that create gas in your intestine. It also helps to cook the beans thoroughly, until they can be easily mashed with a fork. Most bean aficionados prefer dried beans, but canned beans are also available. These don't need to be cooked, but they tend to be saltier and less flavorful than reconstituted dried beans.

Flax is an amazingly useful plant. Flax seeds and flax seed oil are a great source of alpha linolenic acid, or LNA.It is a small herb (Linum usitatissimum) grown in the prairies of North America and Russia, with little five-petaled blue (sometimes white or pink) flowers. The plants are harvested when the seed pods have dried and the fibers of the inner stems are processed to make thread for linen. This process dates back to ancient Egypt.

Each cell membrane structure in the brain includes two components, which also help control nutrient transfer in and out of brain cells. These two components are both essential polyunsaturated fatty acids: alpha linolenic acid (LNA, one of the omega-3 fatty acids) and linoleic acid (LA, one of the omega-6 fatty acids). LNA is used by the body to make DHA, or docasahexaenoic acid. Nursing mothers can be assured human milk contains DHA in perfect amounts. Adults and older children need to obtain it from other sources (cold water oily fish like salmon and tuna), or manufacture it from LNA.



Omega-3s are like, well, antifreeze for our bodies. They keep our blood relatively thin and circulating well, especially in cold weather.

The ground flaxseed meal can be added to salads, mixed in with hot or cold cereals, or used in recipes for baked goods. One ounce of ground flaxseed meal (about four tbsp or about 60mls) provides about six grams of protein and eight grams of fiber.



Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified,

Sunflower seeds are 22% protein and contain 50% oil. For every 100 grams, sunflower seeds contain 30 grams of unsaturated fats and 30 milligrams of essential linoleic acid, which reduces cholesterol deposits in the arteries and veins. If you are trying to break an addiction to high-fat foods, they may be a healthy alternative and will satisfy fat cravings. One hundred grams of these tiny treasures contain 7 milligrams of iron compared to 2½ milligrams in the same serving of beef. Flour made from sunflower seeds is the richest source of iron in the world, second only to brewers yeast. Sunflower flour is easily made in a coffee grinder.



Sunflower seeds are also filled with potassium which helps flush and reduce sodium in the body. These seeds are plentiful in magnesium and phosphorus which help the body absorb calcium. There are 174 milligrams of calcium in a cup of sunflower seeds. The calcium to phosphorus ratio makes the calcium readily available for the building of strong bones. Sunflower seeds are a strong source of B vitamins, especially thiamin and niacin which protects the health of the brain, skin and digestive tract.



They will grow up to 8 feet tall, crowned with a huge flower, filled with developing seeds.

Salvia hispanica (Chia) is a plant of the genus Salvia in the family Lamiaceae native to Mexico. It was cultivated by the Aztecs in pre-Columbian times, and was so valued that it was given as an annual tribute by the people to the rulers. It is still widely used in Mexico and South America, with the seeds ground for nutritious drinks and as a food source.



Chia is grown commercially for its seed, a food that is very rich in omega-3 fatty acids, since the seeds yield 25-30% extractable oil, mostly a-linolenic acid (ALA). It also is a source of antioxidants and a variety of amino acids. For all these health related benefits, chia is in the process of application before the EU authorities to be considered as a novel food.



In 2009, the European Union approved chia seeds as a novel food, allowing up to 5% of a bread product's total matter.



Chia seed may be eaten raw as a whole seed and is an excellent source of omega-3 and dietary fiber (both insoluble and soluble).[citation needed] Ground chia seed is sometimes added to pinole, a coarse flour made from toasted maize kernels. Chia seeds placed in water or fruit juice are consumed in Mexico and known as chia fresca. The soaked seeds are gelatinous in texture and are used in gruels, porridges and puddings. Ground chia seed is used in baked goods including breads, cakes and biscuits.



Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified.

Of African origin but now common in tropical and sub-tropical Asia. An oil is extracted from the seed and used for cooking, salad oil and margarines. It is also available as toasted sesame oil for oriental cooking. The whole seeds can also be eaten and are most often seen as a decoration on cakes, confectionery etc. Sesame seed paste, tahini, is used in many dishes e.g. hummus. Halva, a sweet made from sesame seeds is often found in health food shops. A good source of protein and calcium,



Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified,

Flour is a powder made of cereal grains or roots. It is the main ingredient of bread, which is a staple food for many civilizations, making the availability of adequate supplies of flour a major economic and political issue at various times throughout history. Wheat flour is one of the most important foods in European and North American culture, and is the defining ingredient in most European styles of breads and pastries. Maize flour has been important in Mesoamerican cuisine since ancient times, and remains a staple in much of Latin American cuisine.



Flour contains a high proportion of starches, which are complex carbohydrates also known as polysaccharides. Leavening agents are used with some flours, especially those with significant gluten content, to produce lighter and softer baked products by embedding small gas bubbles.



The production of flour has also historically driven technological development, as attempts to make gristmills more productive and less labor-intensive led to the watermill and windmill, terms now applied more broadly to uses of water and wind power for purposes other than milling.

Spirulina is the common name for human and animal food supplements produced primarily from two species of cyanobacteria: Arthrospira platensis, and Arthrospira maxima. These and other Arthrospira species were once classified in the genus Spirulina. There is now agreement that they are distinct genera, and that the food species belong to Arthrospira; nonetheless, the inaccurate term "Spirulina" remains the popular name. Spirulina is cultivated around the world, and is used as a human dietary supplement, available in tablet, flake, and powder form. It is also used as a feed supplement in the aquaculture and poultry industries.

Spirulina contains unusually high amounts of protein, between 55 and 77% by dry weight, depending upon the source. It is a complete protein, containing all essential amino acids, though with reduced amounts of methionine, cysteine, and lysine, as compared to standard proteins such as that from meat, eggs, or milk; it is, however, superior to all standard plant protein, such as that from legumes. [5][6]



Essential Fatty Acids

Spirulina tabletsSpirulina is rich in gamma-linolenic acid (GLA). However, one needs to use 5-10 grams of dried spirulina to obtain similar quantities as that found in 1000 mg evening primrose oil or 500 mg borage oil. Spirulina also provides small quantities of other fatty acids such as alpha-linolenic acid (ALA), linoleic acid (LA), stearidonic acid (SDA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and arachidonic acid (AA). [6][7]



Vitamins

Spirulina contains most vitamins in high quantities, but are richest in vitamin A (in the form of beta-carotene), vitamin D, vitamin K, vitamin B1, vitamin B2 and vitamin B12. [6][7] The bioavailability of vitamin B12 in Spirulina is in dispute. Several biological assays have been used to verify the presence of vitamin B12. [8] The most popular is the US Pharmacopeia method using the Lactobacillus leichmannii assay. Studies using this method have shown Spirulina to be a minimal source of bioavailable vitamin B12. [9] However, this assay does not actually differentiate between human bioavailable and non-human bioavailable B12. A more recently developed assay performed by a grower of spirulina has shown Spirulina to be a significant source of bioavailable B12. [10]



Minerals

Dried spirulina has a very high concentration of mineral ash. It is a very rich source of iron, and also contains many other minerals such as manganese, chromium, selenium, magnesium, calcium and phosphorus. Some spirulina brands add zinc during the cultivation period, so that the supplement ends up very rich in this mineral. It should be noted, that even though spirulina is rich in many minerals, the dosages used for supplementation - 0.5-10 grams daily - provides relatively little of most of those minerals compared to the RDAs. Using more than 10 grams of dried spirulina could in time lead to iron and vitamin D toxicity.[6][7]



Photosynthetic Pigments

Spirulina contains many pigments including chlorophyll-a, xanthophyll, beta-carotene, echinenone, myxoxanthophyll, zeaxanthin, canthaxanthin, diatoxanthin, 3'-hydroxyechinenone, beta-cryptoxanthin, oscillaxanthin, plus the phycobiliproteins c-phycocyanin and allophycocyanin.



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

Chlorella is a genus of single-celled green algae, belonging to the phylum Chlorophyta. It is spherical in shape, about 2 to 10 µm in diameter, and is without flagella. Chlorella contains the green photosynthetic pigments chlorophyll-a and -b in its chloroplast. It depends on photosynthesis for growth and multiplies rapidly, requiring only carbon dioxide, water, sunlight, and a small amount of minerals.



Chlorella has been researched as a potential food because it is high in protein and other essential nutrients. When dried, it is about 45 percent protein, 20 percent fat, 20 percent carbohydrate, and 10 percent various minerals and vitamins. However, because it is a single-celled alga, harvest had posed practical difficulties for its large-scale use as a food source. Methods of mass production are now being used to cultivate it in large artificial circular ponds. It has been eaten in times of famine in areas such as China during the failed Great Leap Forward, often being grown in human urine.



The cell walls of Chlorella are made of cellulose[citation needed] and are very strong and so they are normally pulverized to improve digestibility.



The name Chlorella is taken from the Greek word chloros meaning green and the Latin diminutive suffix ella meaning small and was named by a Dutch biologist[citation needed]. The German biochemist Otto Heinrich Warburg received the Nobel Prize in Physiology or Medicine in 1931 for his study on photosynthesis in Chlorella. In 1961 Melvin Calvin of the University of California received the Nobel Prize in Chemistry for his research on the pathways of carbon dioxide assimilation in plants using Chlorella. In recent years researchers have made less use of Chlorella as an experimental organism because it lacks a sexual cycle and, therefore, the research advantages of genetics are unavailable.



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

A forage plant with trifoliate leaves and blue-violet flowers grown widely as a pasture and hay crop. It is widely cultivated and is increasing in popularity for human consumption due to its promotion as a dietary supplement. A source of Vitamins C, D, E, K and dietary fiber.



Studies on canavanine, an amino acid analog in alfalfa, has demonstrated benefit for pancreatic, colon and leukemia cancers. Plant estrogens are also abundant in sprouts. They increase bone formation and density and prevent bone breakdown or osteoporosis. They are also helpful in controlling hot flashes, menopause, PMS and fibrocystic breasts tumors.



Alfalfa sprouts are one of our finest food sources of another compound, Saponins. Saponins lower the bad cholesterol and fat but not the good HDL fats. Animal studies prove their benefit in arteriosclerosis and cardiovascular disease. Saponins also stimulate the immune system by increasing the activity of natural killer cells such as T- lymphocytes and interferon.



Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified,







source: www.cogsci.princeton.edu/

Barley is a very important grain in the world today. It is very versatile in every way. It has been well adapted through its evolution. It has a very mysterious and much debated beginning. Now however, barely has become well known and so have its many uses. Barley, which is of the genus Hordeum, is a cereal that belongs to the grass family Poaceae. Barley has many different varieties. The most common is Hordeum vulgare, which is a six-rowed type of barley that has a spike notched on opposite sides with three spikelets on each notch. At each notch there is a flower or floret that later develops into a kernel. Hordeum distichum is a two-rowed type of barley that has central florets producing kernels and it has lateral florets that are sterile. Lastly there is Hordeum irregulare which has fertile central florets and different arrangements of sterile and fertile lateral florets.

Wheat (Triticum spp.)is a grass that is cultivated worldwide. Globally, it is the most important human food grain and ranks second in total production as a cereal crop behind maize; the third being rice.Wheat grain is a staple food used to make flour for leavened, flat and steamed breads; cookies, cakes, pasta, noodles and couscous;and for fermentation to make beer, alcohol, vodka] or biofuel. Wheat is planted to a limited extent as a forage crop for livestock and the straw can be used as fodder for livestock or as a construction material for roofing thatch.



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



Severe allergic reactions (e.g. anaphylactic reaction) occur when the body's immune system strongly reacts to a particular allergen protein or irritant. These reactions may be caused by food, insect stings and medications. the nine priority food allergens are peanuts, tree nuts, sesame seeds, milk, eggs, fish (including crustaceans and shellfish), soy, wheat and sulphites.



Wheat quality begins with its constituent parts. The hard spring wheat kernel, on average, contains about 68% starch, 18% protein, 2% fats, 2% ash, and 2% cellulose. The proportion of these components varies. The starch, protein, and fats comprise the nutritive components. Cellulose is not digested so its nutritive value is zero



Six Basic Classes



The many varieties of winter and spring wheat are grouped into six official classes. The class a variety fits into is determined by its hardness, the color of its kernels and by its planting time. Each class of wheat has its own relatively uniform characteristics related to milling, baking or other food use.



Hard Red Winter (HRW) is an important bread wheat which accounts for almost forty percent of the U.S. wheat crop and wheat exports. This fall-seeded wheat is produced in the Great Plains, which extend from the Mississippi River west to the Rocky Mountains and from the Dakotas and Montana south to Texas. Significant quantities are also produced in California. HRW has a moderately high protein content, usually averaging 11-12%, and good milling and baking characteristics. There are no subclasses of this class.



Hard Red Spring (HRS), another important bread wheat, maintains the highest protein content, usually 13-14%, in addition to good milling and baking characteristics. This spring-seeded wheat is primarily grown in the north central United States--North Dakota, South Dakota, Minnesota and Montana. HRS comprises just over twenty percent of U.S. wheat exports. Subclasses based upon the dark, hard and vitreous kernel content (DHV), include

dark northern spring, northern spring and red spring.



Hard White (HW) is the newest class of wheat to be grown in the United States. It is used for noodles, yeast breads and flat breads and is grown in California, Idaho, Kansas and Montana. There are no subclasses. Currently, HW is used primarily in domestic markets with limited quantities being exported. It is anticipated that exports of this class will increase.



Soft White (SW) is a preferred wheat for flat breads, cakes, pastries, crackers and noodles and is grown primarily in the Pacific Northwest. Soft white is a low protein wheat, usually about 10%. SW represents just over twenty percent of total U.S. exports, primarily to Asia and the Middle East. Subclasses are soft white, white club and western white.



Soft Red Winter (SRW) is grown in the eastern third of the United States. SRW is a high yielding wheat, but relatively low in protein, usually about 10%. SRW is used for cakes, pastries, flat breads, crackers and snack foods. This fall-seeded wheat comprises about fourteen percent of U.S. wheat exports. There are no subclasses of this class.



Durum, the hardest of all U.S. wheats, provides semolina for spaghetti, macaroni and other pasta products. This spring-seeded wheat is grown primarily in the same northern areas as hard red spring, while smaller winter-sown quantities are grown in Arizona and California. Durum comprises nearly five percent of total U.S. wheat exports. Subclasses are hard amber durum, amber durum and durum.

Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified,(see Strawberries)

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



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



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



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



Varieties



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



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



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



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



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



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



Availability



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





Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified,

Blackberries and raspberries belong to the same genus, and it can be hard to tell the difference between the two. It's not surprising that this confusion exists, because there are black raspberries and red blackberries, and both species vary wildly in matters such as leaves, thorns, and appearance of fruit. However, raspberries when picked leave a hard white cone behind; whereas blackberries when picked come away with the receptacle containing the juicy bits (druplets) intact.

Blackberries are called bramble bushes in the U.K., and mulberries in France --- and these names persist in the U.S.

While there are many kinds of blackberries native to the U.S., the Himalayan blackberries growing wild all over the U.S are not native, nor are Oregon evergreen or cutleaf blackberries, which are thought to have originated in England, arriving in the Pacific Northwest via the South Seas. Altogether, more than 2,000 varieties of blackberries abound in the U.S., whether as cultivated hybrids or as naturally-occurring varietals



Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified,

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

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

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

Blueberries are very low in fat and sodium.



Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified,

A member of the rose family and a bramble fruit like the blackberry, raspberries are delicately structured with a hollow core.

Red raspberry is most often the source of a dietary supplement sold in many health food stores called ellagic acid. In addition to their unique phytonutrient(anti-oxident) content, raspberries are filled with traditional nutrients, primarily in the antioxidant and B vitamin categories. Raspberries emerged from our nutrient ranking system as an excellent source of manganese and vitamin C



Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified

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.

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.

Lactase (LCT), a part of the ß-galactosidase family of enzymes, is a glycoside hydrolase involved in the hydrolysis of the disaccharide lactose into constituent galactose and glucose monomers. In humans, lactase is present predominantly along the brush border membrane of the differentiated enterocytes lining the villi of the small intestine.



Lactase is essential for digestive hydrolysis of lactose in milk. Deficiency of the enzyme causes lactose intolerance.



The optimum temperature for lactase is about 48 °C (118.4 °F) for its activity and has an optimum pH of 6.5.



Lactase produced commercially can be extracted both from yeasts such as Kluyveromyces fragilis and Kluyveromyces lactis and from fungi, such as Aspergillus niger and Aspergillus oryzae.[1] Its primary commercial use is to break down lactose in milk to make it suitable for people with lactose intolerance. However, the U.S. Food and Drug Administration (FDA) has not formally evaluated the effectiveness of these products.[2] Lactase is also used in the manufacture of ice cream. Because glucose and galactose are sweeter than lactose, lactase produces a more pleasant taste. Lactose also crystallises at the low temperatures of ice cream; however, its constituent products, glucose and galactose, remain dissolved and contribute to a smoother texture. Lactase is used in the conversion of whey into syrup.



Lactase is also used to screen for blue white colonies into the MCS of various plasmid vectors in Escherichia coli or other bacteria.[3]



The reaction that lactase catalyzes is C12H22O11 + H2O ? C6H12O6 + C6H12O6 + heat.

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

Enzymes are the workhorses of biochemistry. Enzymes are proteins that catalyze (speed up) specific chemical reactions—increasing reaction rates by factors of at least a million.



Pectinase is an enzyme that catalyzes the breakdown of pectin, a component of the cell wall in fruits such as apples and oranges. Pectinase is used commercially to aid in extracting juice from fruit. By enzymatically breaking down the cell wall, pectinase releases the juice from within the cells. Pectinase is also used for clarifying the extracted juice.

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.

Bromelain is found most commonly in the stem of the pineapple plant. However, just eating pineapple will not give you a great deal of extra bromelain, because it is mostly concentrated in the stem, which is not nearly as tasty (albeit still edible).

Bromelain is not a single substance, but rather a collection of enzymes and other compounds. It is primarily produced in Japan, Hawaii, and Taiwan, with the first two nations doing most of the research. However, Germany has recently taken a great interest in Bromelain research, where Bromelain is currently the 13th most widely used herbal medicine.

Bromelain can be used in a vast array of medical conditions. Works by blocking some proinflammatory metabolites that accelerate and worsen the inflammatory process. It is an Anti-inflammatory agent, and so can be used for sports injury, trauma, arthritis, and other kinds of swelling. It's main uses are athletic injuries, Digestive problems, Phlebitis, Sinusitis, and surgery. It has also been proposed in the use of arthritis, chronic venou insufficiency, easy bruising, gout, hemorrhoids, menstrual pain, and ulcerative colitis. Studies have shown that Bromelain can also be useful in the reduction of platelet clumping and blood clots in the bloodstream, especially in the arteries. It may even be useful in the treatment of AIDS to stop the spread of HIV. It has no major side effects, except for possible allergic



Source: www.wordiq.com/definition/

An enzyme extracted from PAPAYA and employed as a meat tenderizer, and as an agent used to CLARIFY liquids (especially beer).

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

Xylanase is the name given to a class of enzymes which degrade the linear polysaccharide beta-into xylosethus breaking down hemicellulose, which is a major component of the cell wall of plants.



As such, it plays a major role in the digestive system of herbivorous micro-organisms (mammals, conversely, do not produce xylanase). Additionally, xylanases are present in fungi for the degradation of plant matter into usable nutrients.



Commercial applications for xylanase include the chlorine-free bleaching of wood pulp prior to the papermaking process, and the increased digestibility of silage (in this aspect, it is also used for fermentative composting). (Gulzar, Production and partial purification of Xylanase fromTrichoderma longibrachiatum. Published in international conference on biotechnology and neurosciences.

Additionally, it is the key ingredient in the dough conditioners manufactured by Puratos. These enzymes are used to improve the dough's workability and absorption of water.

In the future, xylanase may be used for the production of biofuel from unusable plant material

source:http://en.wikipedia.org/wiki/Xylanase

STARCH HAZE PREVENTER

Also called "Amylase Enzyme". Converts haze-causing startches into fermentable sugar. Use in wine, beer and mashes. Grains, some fruits and most vegetables have some starches present. If you do not convert these starches into sugar, your finished product can develop a permanent starch haze. Diatase Enzyme can also be used in beer to reduce carbohydrates when a drier American flavor is desired. Used in distillation to increase a mashes "potential alcohol".

Invertase (EC 3.2.1.26 ) (systematic name: beta-fructofuranosidase) is a sucrase enzyme. It catalyzes the hydrolysis (breakdown) of sucrose (table sugar) to fructose and glucose, usually in the form of inverted sugar syrup.



For industrial use, invertase is usually derived from yeast. It is also synthesized by bees, who use it to make honey from nectar.



Invertase is expensive, so when fructose is required, it may be preferable to make it from glucose using glucose isomerase.



Chocolate covered cherries, and Caramilk bars include invertase, which liquifies the sugar inside. Once the candy is manufactured, it needs at least a couple of days to a couple of weeks in storage so that the invertase can do its work.



Optimum temperature at which the rate of reaction is at its greatest is 60 °C and an optimum pH of 4.5.





source: http://en.wikipedia.org/wiki/Invertase

Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled

Lactobacillus delbrueckii subspecies bulgaricus (until 1984 known as Lactobacillus bulgaricus) is one of several bacteria used for the production of yogurt. It can also be found in other naturally fermented products. First identified in 1905 by the Bulgarian doctor Stamen Grigorov, it is named after Bulgaria. Morphologically, it is a Gram-positive rod that may appear long and filamentous. It is also non-motile, and it does not form spores. It has complex nutritional requirements, including the inability to ferment any sugar except for lactose. This bacterium is also regarded as aciduric or acidphilic, due to the fact that it requires a relatively low pH (around 5.4-4.6) in order to grow effectively.



The bacterium feeds on sugars and produces lactic acid which also helps to preserve the product. In milk it breaks down lactose and is often helpful to sufferers of lactose intolerance, whose digestive systems lack the enzymes to break down lactose to simpler sugars. While fermenting milk, Lactobacillus bulgaricus produces acetaldehyde, which is one of the main yogurt aroma components. Some of the biggest importers of the bacterium are Japan, USA and the EU.



source: http://en.wikipedia.org/wiki/Lactobacillus_bulgaricus