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Pea protein is a hypoallergenic protein which is similar to soy protein.

Cacao (Theobroma cacao) (Mayan: kakaw, Nahuatl: Cacahuatl), or the cocoa plant, is a small (4–8 m or 15–26 ft tall) evergreen tree in the family Sterculiaceae (alternatively Malvaceae), native to the deep tropical region of the Americas. Its seeds are used to make cocoa and chocolate.



Only 10% of chocolate is made from Criollo, which is less bitter and more aromatic than any other bean. The cacao bean in 80% of chocolate is made using beans of the Forastero Group. Forastero trees are significantly hardier than Criollo trees, resulting in cheaper cacao beans.

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.

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.

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.

Apple Pectin is a source of water soluble fiber which has a gel-forming effect when mixed with water. As a dietary fiber, Apple Pectin is helpful in maintaining good digestive health. Pectin is defined as any of a group of white, amorphous, complex carbohydrates that occurs in ripe fruits and certain vegetables. Fruits rich in Pectin are the peach, apple, currant, and plum. Protopectin, present in unripe fruits, is converted to Pectin as the fruit ripens. Pectin forms a colloidal solution in water and gels on cooling. When fruits are cooked with the correct amount of sugar, and when the acidity is optimum and the amount of Pectin present is sufficient, jams and jellies can be made. In overripe fruits, the Pectin becomes pectic acid, which does not form jelly with sugar solutions. An indigestible, soluble fiber, Pectin is a general intestinal regulator that is used in many medicinal preparations, especially as an anti-diarrhea agent. Our ancestors believed that old proverb "An apple a day keeps the doctor away". Today, nutritional scientists research for evidences that verify how Apples are good for our health. Apples are rich in pectin, a soluble fiber, which is effective in lowering cholesterol levels. Apples work in any form (raw fruit or powder or juice) to maintain good cardiovascular health. Researchers at the University of California, Davis, found that Apple Pectin acts as an antioxidant against the damaging portion of cholesterol in the blood stream. Many researchers suggest that people who eat fatty foods should, if possible, wash down this food with apple juice rather than the usual drink. Researchers have found that raw Apples are the richest of fruits in pectin, with the Jonagold variety of Apple leading other varieties. A diet of low fiber, high fat, and animal protein appears to be the leading cause of death in many people. It has been established that a diet rich in Apple Pectin can protect against these diseases. Research in Japan has found that Apple Pectin can also decrease the chances of colon cancer. Apple Pectin helps maintain intestinal balance by cleansing the intestinal tract with its soluble and insoluble fibers. Apple Pectin tends to increase acidity in the large intestines, and is advocated for those suffering from ulcer or colitis, and for regulating blood pressure. Pectin is also effective in causing regressions in, and preventing, gallstones. There is also evidence that the regular use of Apple Pectin may lessen the severity of diabetes. Along these lines, it has been suggested that fiber-depleted diets actually help cause diabetes mellitus.



Source:http://www.viable-herbal.com/singles/herbs/s904.htm

Methylsulfonylmethane (MSM), is an organosulfur compound with the formula (CH3)2SO2. It is also known by several other names: DMSO2, MSM, methylsulfonylmethane and methyl sulfone. [1] This colourless solid features the sulfone functional group and is considered relatively inert chemically. It occurs naturally in some primitive plants and is present in small amounts in many foods and beverages and it is marketed as a dietary supplement, although its benefits are disputed.



Because of its polarity and thermal stability, MSM is used industrially as a high-temperature solvent for both inorganic and organic substances. It is used as a medium in organic synthesis. For example, displacement of aryl chlorides by potassium fluoride can be usefully conducted in molten MSM.[2] With a pKa of 31, it can be deprotonated with sodium amide, and the conjugate base is an effective nucleophile.

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

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.

Astragalus is derived from the root of a plant (Astragalus Membranaceus) in the pea family. It is also known as milk vetch root (referring to astragalus species that grow in the United States) and huang-qi.

Analysis shows that Astragalus contains polysaccharides, monosaccharides, flavonoid, alkaloid, including choline and betaine, folic acid, various amino acids, mucoitin, gum, cellulose, picrorhiza, and fourteen mineral trace elements, including selenium, zinc, iron,

Leaves from the Moringa tree are high in vitamins, such as B6, C, A, protein and others.

This ancient spice is a popular flavoring in many cuisines, and is especially noted for its delectable aroma. There are many species of cinnamon, but Chinese cinnamomum trees, evergreens native to China and Vietnam and now cultivated in many parts of Asia, are the source for medicinal cinnamon bark remedies used in Chinese, Indian, and Western traditional medicine. A close relative, cassia, is often used interchangeably with cinnamon. Its name comes from the Greek word kassia, meaning "strip off the bark."



Medicinal use of cinnamon bark was first recorded in Chinese formularies as early as 2700 B.C. The herb has been used as a healing aid for stomach upset and gas, diarrhea, rheumatism, kidney ailments, and abdominal pain. Cinnamon "drops" containing the essential oils of cinnamon and cassia are also used for many of the same purposes. Possibly because Chinese cinnamon has antiseptic properties, the bark and the essential oils it contains are also used in topical products such as liniments, soaps, and lotions, and in oral preparations such as toothpaste and mouthwash.

Cinnamon comes in ‘quills’, strips of bark rolled one in another. The pale brown to tan bar strips are generally thin, the spongy outer bark having been scraped off. The best varieties are pale and parchment-like in appearance. Cinnamon is very similar to cassia, and in North America little distinction is given, though cassia tends to dominate the market. Cinnamon is also available ground, and can be distinguished from cassia by its lighter colour and much finer powder.

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.

Myrciaria dubia, commonly known as Camu Camu, CamuCamu, Cacari, and Camocamo, is a small (approx. 3-5 m tall) bushy river side tree from the Amazon Rainforest vegetation in Peru and Brazil, which bears a red/purple cherry like fruit. Its small flowers have waxy white petals and sweet smelling aroma. It has bushy feathery foliage. The evergreen, opposite leaves are lanceolate to elliptic. Individual leaves are 3 - 20 cm in length and 1 - 2 cm wide.



It is a close relative of the Jaboticaba (Myrciaria cauliflora) and the Guavaberry or Rumberry (Myrciaria floribunda).

From Acai Palm Trees nestled deep within the lush Brazilian rainforests of the Amazon grows one of our planet's most remarkable and nutritious fruits. Acai berries (Euterpe oleracea) have remained highly esteemed throughout history by Brazilian natives based on their generous nutrient content



Acai berries contain Vitamin C, and are an excellent source of polyphenols, including rutin, anthocyanins, and catechins. Acai is naturally rich in ellagic acid.

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.

Mushrooms have been eaten in Europe, Russia, China and Japan for thousands of years. Through their history they have been thought to have had certain magical powers or have been used as medicines. There are over 250 edible mushrooms throughout the world. Although only a few are commercially available here the variety is increasing.



Mushrooms will supply you iron, fiber and some B group vitamins.

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 (e.g. starch and glycogen) into fermentable sugars. This function of alpha amylase is used widely in industry for the preparation of flour improvers and subsequently in flour milling and baking; also, to a lesser extent in starch hydrolysis and alcohol production.



This ingredient can be derived from animals, but the manufacturer of this product has stated that it is not animal-derived.

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

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

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.

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/

Mushrooms have been eaten in Europe, Russia, China and Japan for thousands of years. Through their history they have been thought to have had certain magical powers or have been used as medicines. There are over 250 edible mushrooms throughout the world. Although only a few are commercially available here the variety is increasing.



Mushrooms will supply you iron, fiber and some B group vitamins.

Spinach has long had a reputation of being very good for you as it is very high in nutrients. It is a very good source of fiber, calcium, iron and vitamins A, C and K. It also provides potassium.

Spinach is very versatile. It can be used in many ways including raw in salads, cooked in a souffle, omelette, quiche, pancake filling, soup or as a sauce on pasta. As a vegetable accompaniment it is lightly cooked and often enhanced with nutmeg.

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,

All varieties of tea come from the leaves of a single plant, which contains some of the most powerful antioxidants known. The difference between green and black tea is simply one of fermentation. To protect itself, the body makes and uses antioxidants to scavenge and neutralize free radicals believed to contribute to aging and diseases including cancer.



Tea contains antioxidant polyphenols called catechins. Green tea contains the highest levels of catechins, followed by oolong and black teas. Other studies have shown catechins halt tumor cells and protect healthy cells from damage

Rosehips Vitamin C - This is a natural form of vitamin C, but you have to be careful. Rosehip as a source of C is very expensive, so nobody sells it exclusively (to my knowledge). They put a little in with the synthetic-source C so they can tout the rosehips

Schisandra (Magnolia Vine) is a genus of shrub commonly grown in gardens. It is a hardy deciduous climber which thrives in virtually any soil; its preferred position is on a sheltered shady wall. It may be propagated by taking cuttings of half-matured shoots in August. Species include S. chinensis, S. glaucescens, S. rubriflora and S. rubrifolia.



It is native to East Asia, and its dried fruit is used medicinally. The berries of S. chinensis are given the name wu wei zi in Chinese (???; pinyin: wu wèi zi), which translates as

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.

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.



The manufacturer of this product has asserted that it was processed free from any gluten contamination.

KAMUT is a trademark owned by Kamut International, Ltd., used to market a variety of Khorasan wheat with certain guaranteed attributes. These attributes include certified organic production, preservation of the variety in its ancient, non-GMO form.[1] Kamut is higher in protein and many minerals, especially selenium, zinc, and magnesium than other wheat products



KAMUT Kamut is sold predominantly in North America, Europe, Australia, and parts of Asia and is used in a wide diversity of products. It can be found in stores in many products including breads, breakfast cereals, pastas, a grain extract drink, beer, cookies, and crackers. The grain is also commonly cooked and eaten whole and requires up to one hour of simmering to soften.



The manufacturer of this product has asserted that it was processed free from any gluten contamination.

The manufacturer of this product has asserted that it was processed free from any gluten contamination.



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.

A starchy substance extracted from the root of the CASSAVA plant. It's available in several forms including granules, flakes, pellets (called pearl tapioca) and flour or starch. The most widely available forms are tapioca flour (also called cassava flour) and pearl tapioca. The flour is used as a thickening agent for soups, fruit fillings, glazes, etc., much like CORNSTARCH. Pearl tapioca is used mainly to make pudding and comes in several sizes, regular or instant forms and in a variety of prepackaged flavors. Pearl tapioca is available in most supermarkets, whereas the other forms are more commonly found in health-food stores and Asian markets. If stored in a cool, dark place, all types of tapioca will keep indefinitely.

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.