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Maltodextrin is a flavorless, easily digested carbohydrate made from cornstarch. A natural, complex carbohydrate, it is not a simple sugar (dextrose, fructose, sucrose etc.) It can be derived from potato or corn starch; used in food industry such as sweets, drink, beer, ice cream, preserved fruit, milk powder, malted mild, cake, biscuit and bread, as well as in medicine, textile, printing and dyeing, paper making, casting and petroleum drilling; generally recognized as safe.



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

Genetically Modified soybeans and corn make up the largest portion of genetically engineered crops. When looking at a product label, if any of the following ingredients are listed there’s a good chance it has come from GM corn or soy (unless it’s listed as organic.



Due to cross contamination, wheat may be present. Read food label carefully to ensure it is Gluten Free.

Basic Egg Facts



Air Cell

The empty space between the white and shell at the large end of the egg.



When an egg is first laid, it is warm. As it cools, the contents contract and the inner shell membrane separates from the outer shell membrane to form the air cell.



The candler uses the size of the air cell as one basis for determining grade. In Grade AA eggs, the air cell may not exceed 1/8-inch in depth and is about the size of a dime. The air cell of Grade A eggs may exceed 3/16-inch in depth. For Grade B eggs, there is no limit on air cell size.



As the egg ages, moisture and carbon dioxide leave through the pores of the shell, air enters to replace them and the air cell becomes larger.



Although the air cell usually forms in the large end of the egg, it occasionally moves freely toward the uppermost point of the egg as the egg is rotated. It is then called a free or floating air cell. If the main air cell ruptures, resulting in one or more small separate air bubbles floating beneath the main air cell, it is known as a bubbly air cell.



You can see the air cell in the flattened end of a peeled, hard-cooked egg.

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Albumen

Also known as egg white. Albumen accounts for most of an egg's liquid weight, about 67%. It contains more than half the egg's total protein, niacin, riboflavin, chlorine, magnesium, potassium, sodium and sulfur. The albumen consists of 4 alternating layers of thick and thin consistencies. From the yolk outward, they are designated as the inner thick or chalaziferous white, the inner thin white, the outer thick white and the outer thin white. Egg white tends to thin out as an egg ages because its protein changes in character. That's why fresh eggs sit up tall and firm in the pan while older ones tend to spread out.



Albumen is more opalescent than truly white. The cloudy appearance comes from carbon dioxide. As the egg ages, carbon dioxide escapes, so the albumen of older eggs is more transparent than that of fresher eggs.



When egg albumen is beaten vigorously, it foams and increases in volume 6 to 8 times. Egg foams are essential for making souffles, meringues, puffy omelets, and angel food and sponge cakes.



The yolk or yellow portion makes up about 33% of the liquid weight of the egg. It contains all of the fat in the egg and a little less than half of the protein.



With the exception of riboflavin and niacin, the yolk contains a higher proportion of the egg's vitamins than the white. All of the egg's vitamins A, D and E are in the yolk. Egg yolks are one of the few foods naturally containing vitamin D.



The yolk also contains more phosphorus, manganese, iron, iodine, copper, and calcium than the white, and it contains all of the zinc. The yolk of a Large egg contains about 59 calories.



Double-yolked eggs are often produced by young hens whose egg production cycles are not yet completely synchronized. They're often produced, too, by hens who are old enough to produce Extra Large eggs. Genetics is a factor, also. Occasionally a hen will produce double-yolked eggs throughout her egg-laying career. It is rare, but not unusual, for a young hen to produce an egg with no yolk at all.

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.

Water is the most abundant nutrient in our body and plays an important transmission function in every body cell and tissue. Sixty percent of our body weight is water. The fact that you can live without food for a long period of time, even months, but live only for a few days without water is true. Under normal conditions, the body releases about one quart of water daily. Therefore, replacement to equal the losses is very important for survival.

Dehydration is the most common problem of water imbalance due to water losses and deprivation. The effects of dehydration on nutrition can adversely affect ones health. Dehydration is the major cause of ones diminished ability to perform during endurance activities. Body water is lost through the stomach, respiration, sweat, and the kidneys. It is recomended that 24oz of water a day should be taken. This amount can double or even triple with endurance type exercise.



A note about water: More and more evidence shows the benifit of being well hydrated.

Studies show that 75% of Americans are chronically dehydrated (likely applies to half the world's population), leading to possible health problems such as fatigue. In 37% of Americans, the thirst mechanism is so weak that it is often mistaken for hunger, leading to over-eating. Even MILD dehydration will slow down one's metabolism as much as 3%.



Bottled Water: Some types of bottled water are not subject to the same regulations as tap water. These are regulated as food products, and their regulations are largely related to sanitary food handling and processing practices. Bottled water manufacturers will provide a detailed report on the quality of their product to consumers who call to request it.

Wheat flour is an excellent source of complex carbohydrates. Other than gluten flour, all types of wheat flour derive at least 80 percent of their calories from carbohydrates. Depending on the flour type, the percent of calories from protein ranges from 9 to 15 percent, except from gluten, which has a 45 percent protein content. Calories from fat are never more than 5 percent.



In addition, wheat flour provides from 3 g (cake flour) to 15 g (whole-wheat flour) of dietary fiber per 1-cup serving. Wheat flour contains B vitamins, calcium, folacin, iron, magnesium, phosphorus, potassium zinc and other trace elements, and minimal amounts of sodium.



Wheat is the most important cereal crop in the world and ubiquitous in our culture. Bread, pasta, bagels, crackers, cakes, muffins and other wheat containing products line our supermarket shelves and fill our grocery baskets. It is luck for us that this popular grain is available throughout the year.



Classes used in the United States are



Durum - Very hard, translucent, light colored grain used to make semolina flour for pasta.

Hard Red Spring - Hard, brownish, high protein wheat used for bread and hard baked goods.

Hard Red Winter - Hard, brownish, very high protein wheat used for bread, hard baked goods and as an adjunct in other flours to increase protein.

Soft Red Winter - Soft, brownish, medium protein wheat used for bread.

Hard White - Hard, light colored, opaque, chalky, medium protein wheat planted in dry, temperate areas. Used for bread and brewing

Soft White - Soft, light colored, very low protein wheat grown in temperate moist areas. Used for bread.

Hard wheats are harder to process and red wheats may need bleaching. Therefore, soft and white wheats usually command higher prices than hard and red wheats on the commodities market.



Wheat, in its natural unrefined state, features a host of important nutrients.



Therefore, to receive benefit from the wholesomeness of wheat it is important to choose wheat products made from whole wheat flour rather than those that are refined and stripped of their natural goodness.



The health benefits of wheat depend entirely on the form in which you eat it. These benefits will be few if you select wheat that has been processed into 60% extraction, bleached white flour. 60% extraction - the standard for most wheat products in the United States, including breads, noodles and pastas, baked goods like rolls or biscuits, and cookies - means that 40% of the original wheat grain was removed, and only 60% is left. Unfortunately, the 40% that gets removed includes the bran and the germ of the wheat grain - its most nutrient-rich parts. In the process of making 60% extraction flour, over half of the vitamin B1, B2, B3, E, folic acid, calcium, phosphorus, zinc, copper, iron, and fiber are lost.



Since 1941, laws in the United States have required "enrichment" of processed wheat flour with vitamins B1, B2, B3 and iron in response to the problems created by 60% extraction. Although not nearly as much of these B vitamins and iron are replaced as are removed from 60% extraction flour, "enriched" seems an odd word to describe this process. If you select 100% whole wheat products, however, the bran and the germ of the wheat will remain in your meals, and the health benefits will be impressive! Our food ranking qualified whole wheat (in its original non-enriched form) as a very good source of dietary fiber and manganese, and as a good source of magnesium.



Bran is made up of the outer layers of the wheat kernel. Bran is used in whole wheat flour. It is also used in breakfast cereals.



The germ is tiny - about 2 1/2% of the whole wheat kernel. The germ is the part that will sprout and grow into a new wheat plant if the kernel is planted. Wheat germ is sold in grocery stores and food markets. Whole wheat flour also contains wheat germ.

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.

Monosodium Glutamate

Monosodium Glutamate (MSG) is used in foods as a flavor enhancer while not providing their own separate flavor. The white crystalline powder is derived from glutamic acid, one of the 22 essential amino acids. Glutamic acid is present in seaweed, vegetables, cereal gluten, but MSG is not found naturally by itself. The Federal Drug Administration recognizes MSG to be Generally Recognized As Safe (GRAS). Consuming MSG Is not a health hazard to the individual, but some may exhibit allergic reactions due to hypersensitivity. Symptoms are temporary but may include a burning sensation, facial pressure, headache, nausea or chest pains.



Ingredients Always Containing MSG:



Any "Hydrolyzed Protein",

Autolyzed Yeast,

Calcium Caseinate,

Gelatin,

Glutamate,

Glutamic Acid,

Hydrolyzed Corn Gluten,

Monopottassium Glutamate,

Monosodium Glutamate,

Natruium Glutamate,

Sodium Caseinate,

Textured Protein,

Yeast Extract,

Yeast Nutrient.



Ingredients Often Containing or

Producing MSG.



Any "flavors" or "flavoring"

Anything "enzyme modified"

Anything "protein fortified"

Anything "ultra-pasteurized"

Anything containing "enzymes"

Anything fermented

Barley Malt

Bouillon and Broth

Carrageenan

Citric Acid

Ingredients often containing or producing MSG

Malt Extract

Maltodextrin

Pectin

Protease

Seasonings

Seasonings

Soy Protein

Soy Protein Concentrate

Soy Protein Isolate

Soy Sauce

Soy Sauce Extract

Stock

Whey Protein

Vitamin B3



Also called Nicotinic Acid, Niacinamide, Nicotinic.



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

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



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



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

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



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



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

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.

Vitamin B-1, Perfectly safe, despite adding minuscule amounts of nitrate to our food.

Yeast Extract is an often used synonym for Monosodium Glutimate (MSG), to which many people have an adverse reaction to.

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.

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



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

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

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



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



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



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

Beef, the meat of an adult (over 1 year) bovine, wasn't always as popular as it is today. America has had cattle since the mid-1500s, but most immigrants preferred either pork or chicken. Shortages of those two meats during the Civil War, however, suddenly made beef attractive and very much in demand. Today's beef comes from cows (females that have borne at least one calf), steers (males castrated when very young), heifers (females that have never borne a calf) and bulls under 2 years old. Meat packers can request and pay for their meat to be graded by the U.S. Department of Agriculture (USDA). The grading is based on three factors: conformation (the proportion of meat to bone), finish (proportion of fat to lean) and overall quality. Beginning with the best quality, the eight USDA grades for beef are Prime, Choice, Select, Standard, Commercial, Utility, Cutter and Canner. The meat's grade is stamped within a purple shield (a harmless vegetable dye is used for the ink) at regular intervals on the outside of each carcass.

Canola is an oilseed crop which is grown primarily in regions of Western Canada. Each canola plant produces yellow flowers which, in turn, produce pods, similar in shape to pea pods but about 1/5th the size. Within the pods are tiny round seeds that are crushed to obtain canola oil. Each seed contains approximately 40 per cent oil. The remainder of the seed is processed into canola meal which is used as a high protein livestock feed.



Nutrition experts recognize canola oil as having the best fatty acid ratio. Research indicates the fatty acid composition of canola oil is most favourable in terms of health benefits and as part of a nutritionally balanced diet.

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.

Dehydrate: various processes to remove water content from food, mostly to prolong shelf-life.



Vitamin A is derived from beta-carotene and carrots are the leading source of this substance in the American diet. In fact, carotenoids, the group of plant pigments of which beta-carotene is a member, are so named because they were first identified in carrots. This ever-popular vegetable is also a source of disease-fighting flavonoids, and carrots contain a specific type of fiber, called calcium pectate, which may lower blood cholesterol.



With the exception of beets, carrots contain more sugar than any other vegetable, which makes them a satisfying snack eaten raw and a tasty addition to a variety of cooked dishes. In fact, some of the nutrients in carrots are more easily absorbed when the vegetable has been cooked, even briefly.



The carrot belongs to the Umbelliferae family, and is recognizable by its feathery leaves as a relative of parsley, dill, fennel, celery, and the wildflower Queen Anne's Lace, from which it first may have been domesticated. In earlier times, carrots were small red, yellow, or purple roots; the elongated orange carrot, forerunner of today's familiar vegetable, was probably developed in the seventeenth century.



Varieties



There are many varieties of carrots, but most of those grown for the American market are 7" to 9" long and 3/4" to 1 1/2" in diameter; carrots of this type are commonly sold in plastic bags at the supermarket. Some stores also offer bunches of carrots with their green tops attached. You may see some less familiar varieties at your local farmstand or farmer's market, including short, fat (but deliciously sweet) Chantenay carrots and small round carrots that are a treat for the kids.



Large carrots are sometimes peeled and trimmed to 1 1/2" to 2" lengths and packaged as "baby" carrots. But true baby carrots are pulled from the ground early, and actually look like miniature carrots. They are sold in specialty shops or local markets, usually with their green tops attached.





Source: http://www.wholehealthmd.com/refshelf/foods_view/1,1523,14,00.html

Dehydrate: various processes to remove water content from food, mostly to prolong shelf-life.

Though there are more than 30 varieties of this herb, the most popular are curly-leaf parsley and the more strongly flavored Italian or flat-leaf parsley. Fresh curly leaf parsley is widely available year-round, while Italian parsley must sometimes be searched out in gourmet produce markets. Parsley is sold in bunches and should be chosen for its bright-green leaves that show no sign of wilting. Dried parsley is available in the spice section of most supermarkets but bears little resemblance to the flavor of fresh. Parsley is an excellent source of vitamins A and C.

Disodium Guanylate

Disodium Guanylate, or E628, is a flavor enhancer similar to Monosodium Glutamate (MSG) and Disodium Inosinate but more effective. It is about 50 to 100 times more potent than MSG. Disodium 5’-guanylate is made from yeast ribonucleic acid, similar to genetic material. The savory taste of food becomes more developed without the disodium guanylate providing its own flavor. . It is produced by microbial fermentation in vegetables and put in tapioca starch to make it a powder form. It is approved by the Food and Drug Administration but like MSG, is associated with certain allergic reactions after consumption. See Monosodium Glutamate.

"DISODIUM GUANYLATE - OREGON STATE UNIVERSITY." Food Science, Cultural Foods, Glossary, Training, Education Food Resource [http://food.oregonstate.edu/], Oregon State University, Corvallis, OR. Web. 16 May 2011. .

"The Vegetarian Resource Group Blog." The Vegetarian Resource Group (VRG). 21 Mar. 2011. Web. 16 May 2011. .

Disodium Inosinate

An expensive flavor enhancer usually used with the cheaper Monosodium Glutamate (MSG) alternative. Disodium 5’-inosinate, or E631, comes from the nucleotide Inosine monophosphate (IMP) commonly found in mushrooms and meats. Nucleotides are information-carrying molecules (seen in DNA) and help with the body’s metabolic processes. It is produced by microbial fermentation in vegetables and put in tapioca starch to make it a powder form. It is approved by the Food and Drug Administration but like MSG, is associated with certain allergic reactions after consumption. See Monosodium Glutamate.

"Disodium Inosinate Side Effects." Free Article Catalogue. 30 Mar. 2011. Web. 16 May 2011. .

Yacoubou, Jeanne. "The Vegetarian Resource Group Blog." The Vegetarian Resource Group (VRG). 21 Mar. 2011. Web. 16 May 2011. .

Garlic powder is made from dehydrated garlic flakes that have been ground into a powdery substance. It is used as a seasoning



For most people garlic is eaten only in small quantities so is more important for its great taste than nutritional value. However, recent research has reported that garlic has the ability to reduce levels of cholesterol in the blood, a property attributed to the sulphur containing substance, allicin. Garlic is also supposed to be a natural antiseptic and to cure colds.

Related to the onion, garlic is a small bulb consisting of "cloves". The cloves should be peeled prior to using. The leaves are grass like and the flower rises from a single central stem. When harvesting or purchasing bulbs, they should be white to off white / light yellow and firm. Avoid bulbs which are mushy or soft.

Garlic may be used in many forms such as fresh, dried, processed into supplements and cooking.



Actions / Properties:

Internally - antibacterial, antifungal, anti-inflammatory, antimicrobial, anthelmintic, antiseptic, antiviral, hypotensive-vasodilator, cholagogue, antispasmodic, decreases blood cholesterol, increases HDL, anti-atheromatic, PAF antagonist, increases fibrinolytic activity, hypoglycemic, expectorant, diaphoretic, antioxidant, antitumour, antineoplastic, antimutagenic, diuretic, carminative, emmenagogue.

Topcal Uses - antimicrobial, antifungal, expectorant

ground dehydrated onion.

Without doubt the onion is the most used flavoring vegetable in the world. There is hardly a savoury dish that doesn't include onions or one of its relatives - white and red onions, garlic, chives, shallots, spring onions and leeks. Members of the onion family vary enormously in shape, size, colour, texture and intensity of flavor. Onions, particularly garlic, have also been used as medicines. The ancient Egyptians worshipped onions and during the Middle Ages they were used as currency. Onions give you some vitamin C and fiber. Scientists have recently discovered that flavenoids found in onions may protect people from heart disease.



Cocktail onions

These tiny onions have a sweet white flesh and are sold pickled in vinegar. They are the smallest variety available.

Uses: Serve pickled cocktail onions with a selection of cold meats or with crusty bread and mature Cheddar cheese.

To store: Keep in a cool, dark place for up to 1 year.



Pearl onions

Also known as button or baby onions, these are larger than pickling onions and have a sweet, delicate flavour.

Uses: Add whole to stews and casseroles or cook them very gently in a little butter and a splash of balsamic vinegar for 20-30 minutes until tender, serve with roasted meat.



Pickling onions

These are maincrop onions, picked when they are still small. Available only in the autumn, they have a strong, pungent flavour.

Seasonal availability: September to November.

Uses: Preserve them in vinegar, leave to mature and enjoy them with cheese and cold meats. They can also be added whole to casseroles in place of shallots or standard onions.

To store: Store in a dark, cool, airy place.

To prepare: Chop off the neck and just a little of the base to help the onion stay together. Score a line down the side of the onion and peel away the outer skin and first layer of flesh. To make peeling easier, soak the onions in warm water to soften the skins.



Red onions

Red onions have a mild sweet flavour and an attractive colour.

Uses: As a garnish or combine with tomatoes and red leaf lettuce for a colourful salad, or include in homemade chutneys to serve with cheese and cold meats. Try them quartered and roasted in olive oil.

Seasonal availability: All year, English from October to April.

To store: Store in a dark, cool, airy place.

To prepare: Cut the neck and base away, then score down the side of the onion and remove the skin and first layer of flesh. To help hold back the tears during preparation, chill the onion first for 30 minutes and always remove the root end last. The root contains the largest concentration of sulphuric compounds which make the eyes water.



Shallots

These are not baby onions (as pickling onions are) but a close relation of the onion. They have a mild, delicate flavour which is less overpowering than most onions so do try to use shallots where a recipe specifies if possible. Shallots grow in a similar way to garlic - when you peel one there may be two or three held together at the root.

Seasonal availability: All year.

Uses: Use in recipes where a small amount of onion is used or where a subtle onion flavour is needed. They are often included in rich, creamy sauces where just a hint of onion flavour is needed.

To store: Keep in a cool, dry place.

To prepare: Top and tail shallots and then peel the outer skin away. If there are several bulbs, pull them apart and then slice.



Spanish onions

Onions grown in warm climates are milder than those from cooler regions, consequently Spanish onions have a mild, sweet flavour. Their skins are a rich golden colour and they are one of the largest varieties available.

Seasonal availability: All year.

Uses: Serve raw in salads, stuff and bake them or add to any savoury dish where a subtle onion flavour is required.

To store: Store in a dark, cool, airy place.

To prepare: Cut the neck and base away, then score down the side of the onion and remove the skin and first layer of flesh. To help hold back the tears during preparation, chill them first for 30 minutes and always remove the root end last. The root contains the largest concentration of sulphuric compounds which make the eyes water.



Spring onions

Also known as salad onions, these are onions that have been harvested at a very young age. They have green shoots and a creamy white bulb, both of which can be eaten. They have a mild flavour and are often eaten raw.

Seasonal availability: May to September.

Uses: In salads, stir-fries, omelettes or sandwich fillings.

To store: Keep in the fridge for 3-4 days.

To prepare: Trim off the root and the outer leaves. Serve whole or sliced, the green tops can be snipped using kitchen scissors.



White onions

With a strong, pungent flavour and distinctive white skin and flesh, white onions are increasingly popular.

Uses: Ideal for serving raw in salads or cooked they are very versatile.



Yellow onions

These are the most commonly used onions and they have a golden brown skin. They have a pungent aroma, a strong flavour and are a good all-round onion.

Seasonal availability: All year.

Uses: In a wide variety of dishes from casseroles, pies and quiches to stir-fries, sauces and pizzas.

To store: Keep in a dark, airy place.

To prepare: Cut the neck and base away, then score down the side of the onion and remove the skin and first layer of flesh. To help hold back the tears during preparation, chill them first for 30 minutes and always remove the root end last. The root contains the largest concentration of sulphuric compounds which make the eyes water.

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.

Salt is one of the most ubiquitous food ingredients around. Those who think of salt only as something used to perk up flavor might wonder what could possibly give this ingredient the level of importance it has gained through the ages. In reality, there is much more to this crystalline cube than first meets the eye.



Besides enhancing taste, salt has several other functions in food products. It acts as an antimicrobial or microbiological control agent. It contributes to certain chemical reactions that create a wide variety of food characteristics.



Sometimes the terms "salt" and "sodium" are used interchangeably, but technically this is not correct. "Salt" is sodium chloride. By weight, it is 40 percent sodium and 60 percent chloride.

Most foods and tap water contain sodium and chloride. Sodium is an essential nutrient, a mineral that the body cannot manufacture itself.

Because of sodium's importance to your body, the excretory and nervous systems guard against under-consumption of salt, which is a threat to your body's nerves and muscles. Other ions such as calcium, magnesium, and potassium are also very important. Concentrations of these ions are held in narrow ranges by the kidney.



The association between eating salt and the risk of blood pressure increasing is difficult to quantify. Some people are sensitive to changes in salt intake whereas others can adjust so that blood pressure does not rise at all.



Americans typically consume 4,000-8,000 mg each day, well above their daily needs. A goal for moderation for all adults, (including pregnancy and lactation) is approximately 2,400 mg of sodium per day.

There are over 1,000 varieties of this nutritious LEGUME, ranging in size from as small as a pea to as large as a cherry. Soybean pods, which are covered with a fine tawny to gray fuzz, range in color from tan to black. The beans themselves come in various combinations of red, yellow, green, brown and black. Their flavor is generally quite bland, which may explain why they weren't embraced by Western cultures until their nutritive value was discovered. Unlike other legumes, the soybean is low in carbohydrates and high in protein and desirable oil. Because they're inexpensive and nutrition-packed, soybeans are used to produce a wide variety of products

Omega-3's

Certain fatty fish, like salmon and tuna, contain the best source of heart-healthy omega-3 fatty acids. But certain plant foods, like flaxseed and soybeans, also contain these fatty acids. Soybeans are one of the best non-fish sources of essential omega-3 fatty acids, which may help reduce the risk of coronary heart disease. Compared to other beans like pinto beans and navy beans, soybeans have a higher fat content, but this fat contains these heart-healthy omega-3's.

Pungent or aromatic seasonings obtained from thebark, buds, fruit, roots, seeds or stems of various plants and trees (whereasHERBS usually come from theleafy part of a plant). Spices were prized long before recorded history. Thoughthey've always been used to flavor food and drink, throughout the eons spiceshave also been favored for a plethora of other uses including crowning emperors,making medicines and perfumes, religious ceremonies and as burial accoutrementsfor the wealthy. Over 3,000 years ago the Arabs monopolized the spice trade,bringing their rare cargo back from India and the Orient by arduous camelcaravans.

Any of a class of sweet,Soluble Carbohydrate,as sucrose,glucose,sucrose from sugar cane and sugar beets.

We get our energy from the nutrients in food. The main sources of energy are carbohydrates (starches and sugars), fats and proteins. The body can be compared to an engine that converts the energy in food into the energy we need to live. Sugars and starches are forms of carbohydrate. Nutritionists recommend that about half of our energy should be supplied by carbohydrates. The majority of this should be from starchy foods like cereals, rice, potatoes, pasta or bread, with the remainder coming from sugars. During digestion (the process by which we break down food substances ready for absorption and use by the body) complex starchy foods are broken down into sugars.

Its status as a staple is second only to rice. One reason for its popularity is that-unlike other cereals-wheat contains a relatively high amount of GLUTEN, the protein that provides the elasticity necessary for excellent breadmaking. Though there are over 30,000 varieties of wheat, the three major types are hard wheat, soft wheat and durum wheat. Hard wheat is high in protein (10 to 14 percent) and yields a flour rich in gluten, making it particularly suitable for YEAST BREADS. The low-protein (6 to 10 percent) soft wheat yields a flour lower in gluten and therefore better suited for tender baked goods such as biscuits and cakes. Durum wheat, although high in gluten, is not good for baking. Instead, it's most often ground into SEMOLINA, the basis for excellent pasta.



Wheat is the most important cereal crop in the world and ubiquitous in our culture. Bread, pasta, bagels, crackers, cakes, muffins and other wheat containing products line our supermarket shelves and fill our grocery baskets. It is luck for us that this popular grain is available throughout the year.



Classes used in the United States are



Durum - Very hard, translucent, light colored grain used to make semolina flour for pasta.

Hard Red Spring - Hard, brownish, high protein wheat used for bread and hard baked goods.

Hard Red Winter - Hard, brownish, very high protein wheat used for bread, hard baked goods and as an adjunct in other flours to increase protein.

Soft Red Winter - Soft, brownish, medium protein wheat used for bread.

Hard White - Hard, light colored, opaque, chalky, medium protein wheat planted in dry, temperate areas. Used for bread and brewing

Soft White - Soft, light colored, very low protein wheat grown in temperate moist areas. Used for bread.

Hard wheats are harder to process and red wheats may need bleaching. Therefore, soft and white wheats usually command higher prices than hard and red wheats on the commodities market.



Wheat, in its natural unrefined state, features a host of important nutrients.



Therefore, to receive benefit from the wholesomeness of wheat it is important to choose wheat products made from whole wheat flour rather than those that are refined and stripped of their natural goodness.



The health benefits of wheat depend entirely on the form in which you eat it. These benefits will be few if you select wheat that has been processed into 60% extraction, bleached white flour. 60% extraction - the standard for most wheat products in the United States, including breads, noodles and pastas, baked goods like rolls or biscuits, and cookies - means that 40% of the original wheat grain was removed, and only 60% is left. Unfortunately, the 40% that gets removed includes the bran and the germ of the wheat grain - its most nutrient-rich parts. In the process of making 60% extraction flour, over half of the vitamin B1, B2, B3, E, folic acid, calcium, phosphorus, zinc, copper, iron, and fiber are lost.



Since 1941, laws in the United States have required "enrichment" of processed wheat flour with vitamins B1, B2, B3 and iron in response to the problems created by 60% extraction. Although not nearly as much of these B vitamins and iron are replaced as are removed from 60% extraction flour, "enriched" seems an odd word to describe this process. If you select 100% whole wheat products, however, the bran and the germ of the wheat will remain in your meals, and the health benefits will be impressive! Our food ranking qualified whole wheat (in its original non-enriched form) as a very good source of dietary fiber and manganese, and as a good source of magnesium.



Bran is made up of the outer layers of the wheat kernel. Bran is used in whole wheat flour. It is also used in breakfast cereals.



The germ is tiny - about 2 1/2% of the whole wheat kernel. The germ is the part that will sprout and grow into a new wheat plant if the kernel is planted. Wheat germ is sold in grocery stores and food markets. Whole wheat flour also contains wheat germ.

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.