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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.

Soybean(s) Oil Partially Hydrogenated

Soybean Oil by itself is the 19% of oil extracted from the soybean. Partially hydrogenated is when hydrogen gas is pumped into the oil to fill in the unsaturated fat (“good fats”) bonds. However, through partial hydrogenation, the soybean oil takes a stiffer texture and the natural omega-3 fatty acids levels seen in natural soybean oil are lowered. This version of oil is therefore unhealthier to the consumer because of its unnatural use of hydrogenation which forms trans-fats that the body cannot breakdown. Trans-fats are solid fats produced from oil by unnatural methods and interfere with metabolic processes such as increasing LDL or “bad cholesterol.” Partially hydrogenated oils have a tendency to be used by food companies because of its cheapness, stability, improved texture, and ability to oxidize to provide a longer shelf life. People who are allergic to soy must be careful when reading the food labels for soybean oil. Consumption of soybean oil by those who are allergic to it can lead to discomfort or a more harmful reaction if not aware. Many of the essential fatty acids, antioxidants, and other positive components of the oil are lost through this process.

Armstrong, Eric. "Partially Hydrogenated Oils." TreeLight. 2010. Web. 16 May 2011. .

Jason. "Do You Know Why Is Partially Hydrogenated Soybean Oil an Allergen? | Allergy Relief." Allergy Relief - Allergy Symptoms And Allergic Reactions. 7 Feb. 2011. Web. 16 May 2011. .

"Soybean Oil A Source of Omega-3 Fatty Acids, Low-Linolenic Soybean Oil - United Soybean Board." Soy Health & Nutrition, Soy Foods Recipes, Soy Milk & Soya Bean Research - United Soybean Board. Web. 16 May 2011. .

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



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



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

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.

Mineral that helps with creation of hemoglobin, and helps hold oxygen in the blood. Iron, along with B12 and Folate, creates new blood cells. Ferrous Sulfate is a common term used in the food industry for Reduced Iron.

Iron can be found in natural sources such as; Beef, Baked Potatoes, Clams, Soybeans, Eggs, Fish, and many green leafy vegetables.



Deficiency symptoms include; Anemia, dry coarse hair, dysphagia, dizziness and hair loss.



Generally considered non-toxic if under 75mg daily. Higher doses can cause abdominal cramps, vomiting & diarrhea. Severe overdoses of iron can be fatal.

Vitamin B1 is also known as thiamine, thiamin and aneurin. Thiamine is the currently accepted name for vitamin B1 in the US. Aneurin is still widely used in Europe, especially in the United Kingdom.

Necessary for proper metabolism of sugar and starch to provide energy. Maintains a healthy nervous system as well as aiding proper function of the heart and other muscles. Stress increases the need for B-1 and all B vitamins.

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

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



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



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

Vitamin 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.

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

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



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



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

Enriched Flour - To be labeled as such, this flour must contain, within each pound, 2.9 milligrams (mg) of thiamin, 1.8 mg of riboflavin, 24 mg of niacin, and 20 mg of iron. The majority of all-purpose flour in the United States is enriched.



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.

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.

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.

Milk from which the cream has been removed



Skim milk contains more calcium than whole milk.



Most of the calcium in milk is not contained in the fat that is removed when 'skimming' the milk. But rather in the water content of the milk. Removing the part of the milk with a lower percentage of calcium, increases the relative percentage of calcium in the remaining milk.

finely ground cereal grains or other starchy portions of plants, used in various food products and as a basic ingredient of baked goods. Flour made from wheat grains is the most satisfactory type for baked products that require spongy structure. In modern usage, the word flour alone usually refers to wheat flour,

This finely ground flour is made from soybeans and, unlike many flours, is very high in protein (twice that of wheat flour) and low in carbohydrates. Soy flour is ordinarily mixed with other flours rather than being used alone. It has a wide variety of uses such as for baking and to bind sauces. In Japan, it's very popular for making confections. Soy flour is sold in health-food stores--sometimes under the name kinako--and in some supermarkets.



Although soyfoods are widely recognized for their nutritional qualities, interest in soyfoods has risen recently because scientists have discovered that a soy component called isoflavones appears to reduce the risk of cancer. More research needs to be done to determine exactly how isoflavones work, but it appears that as little as one serving of soyfoods a day may be enough to obtain the benefits of this anticancer phytochemical.



Traditional soy products such as tofu, tempeh, and soy milk are very high in protein. Tempeh has the highest percentage of protein of the traditional soy products providing approximately 22 grams of protein for each 4 ounce (113 gram) serving. Tofu provides approximately 9 grams of protein for a similar small serving size. The Recommended Dietary Allowance of protein for adult males (aged 25-50) is appoximately 63 grams and 50 grams for adult females (aged 25-50). Soy products can provide a significant portion of one's daily protein needs.



It is important to keep in mind, however, that the balance of amino acids (protein building blocks) in soy is not the same as meat. Because soy foods does not have an ideal balance of amino acids, some experts recommend taking in a little extra soy foods and/or combining soy products or legumes with a whole grain dish at meals where other protein (e.g., eggs, fish) is not eaten. The amino acids in whole grains combine well with amino acids in soy and legumes to make a more ideal balance of amino acids. If a person's diet is reasonably-balanced, however, there is usually no need to be concerned about getting enough protein.

Source:http://www.soyinfo.com/



Vegetarians and health enthusiasts have known for years that foods rich in soy protein offer a good alternative to meat, poultry, and other animal-based products. As consumers have pursued healthier lifestyles in recent years, consumption of soy foods has risen steadily, bolstered by scientific studies showing health benefits from these products. Last October, the Food and Drug Administration gave food manufacturers permission to put labels on products high in soy protein indicating that these foods may help lower heart disease risk.



As with health claims for oat bran and other foods before it, this health claim provides consumers with solid scientific information about the benefits of soy protein and helps them make informed choices to create a "heart healthy" diet. Health claims encourage food manufacturers to make more healthful products. With soy, food manufacturers have responded with a cornucopia of soy-based wares. (See "The Soy Health Claim.")



No sooner had FDA proposed the health claim regulation, however, than concerns arose about certain components in soy products, particularly isoflavones. Resulting questions have engulfed the regulation in controversy.



This came as no surprise to Elizabeth A. Yetley, Ph.D., lead scientist for nutrition at FDA's Center for Food Safety and Applied Nutrition . "Every dietary health claim that has ever been published has had controversy," she says, "even the relationship of saturated fat to a healthy diet."



While the controversy may seem confusing to the consumer giving it casual consideration, a careful review of the science behind the rule reveals a strict divide between what FDA allows as a health claim based on solid scientific research and related issues that go well beyond the approved statements about health benefits of soy protein.

Source:http://www.fda.gov/fdac/features/2000/300_soy.html

This material is used in a variety of food applications including as a leavening agent in baked goods, a water retention agent for cooked meat products,and as a sequesterant (as in potato processing). Generally recognized as safe.

Also known as bicarbonate of soda, baking soda is used as a LEAVENER in baked goods. When combined with an acid ingredient such as buttermilk, yogurt or molasses, baking soda produces carbon dioxide gas bubbles, thereby causing a dough or batter to rise. Because it reacts immediately when moistened, it should always be mixed with the other dry ingredients before adding any liquid; the resulting batter should be placed in the oven immediately. At one time, baking soda was used in the cooking water of green vegetables to preserve their color. That practice was discontinued, however, when it was discovered that baking soda destroys the vitamin C content of vegetables.



Baking Soda, a sodium bicarbonate, is a naturally occurring substance that is present in all living things--it helps living things maintain the pH balance necessary for life. Baking Soda is made from soda ash, also known as sodium carbonate. The soda ash is obtained in one of two ways: it can be manufactured by passing carbon dioxide and ammonia through a concentrated solution of sodium chloride (table salt). Whether the soda ash is mined or processed, it is dissolved into a solution through which carbon dioxide is bubbled, and sodium bicarbonate precipitates out, forming Baking Soda

The main use for SODIUM ALUMINUM PHOSPHATE, is as a leavening agent or acid for mixing baking powders, this is a new product in the baking industry. The SODIUM ALUMINUM PHOSPHATE, has a different performance profile than other leavening agents; it reacts slowly with the Sodium Bicarbonate in the mixing stage, there is only a 20 to 30 % Carbon Dioxide delivery from available. The difference is released during the oven stage. It also has an excellent buffering action for flour mixes, enhancing the properties of the formula ingredients

ALUMINUM SULFATE, is a high neutralizing powder leavening agent used in bakery, is slow for reacting in the dough mixing and preparing cycles, even though, it reacts quickly in the oven cycle, ALUMINUM SULFATE is also used to dye and to print fibers, in the preparation of inks, lacquers, paper, vegetal gum, cement, porcelain, explosives, cement, tannery, water purification, in sugar mills, and also as Ammonia synthesis catalyst.

a common leavening agent. a colorless-to-gray, rhombohedral crystalline substance that occurs in nature as the mineral mascagnite. It is soluble in water and insoluble in alcohol or liquid ammonia. It is prepared commercially by passing ammonia , obtained from destructive distillation of coal, into sulfuric acid and is used as a fertilizer , in preparing other ammonium compounds, and for fireproofing.

Agents that are used to lighten the texture and increase the volume of baked goods such as breads, cakes and cookies. Baking powder, baking soda and yeast are the most common leaveners used today. When mixed with a liquid they form carbon dioxide gas bubbles, which cause a batter or dough to rise during (and sometimes before) the baking process. Some foods, such as ANGEL FOOD CAKE and SPONGE CAKE, are leavened by the air beaten into egg whites. When heated, the egg whites cook and set, trapping the air inside and creating a light, airy cake.

Sugar produced from cornstarch; comprised of glucose (dextrose), maltose and higher sugars; 70 percent to 80 percent solids

Sugar based sweeteners are those such as that developed from corn starch. The development of the various types of corn syrups, maltodextrins, and high-fructose corn syrup from corn starch sources could be called one of the greatest changes in the sugar and sweetener industry over several centuries. In the late 1800s it was found that corn starch could be hydrolyzed and a sugar formed. It was not until the 1970s that it became commercially a major product bringing about changes in the food industry. Over-reliance in the food industry and over-indulgence by consumers of these processed sugers, particularly high fructose corn syrup, has most likly contributed to obesity in many western countries.



These sweeteners are processed and refined using a series of separation, and grinding processes. Finally, the products are converted and fermented. From this processing a five classes of corn sweeteners are formed. This does not include the corn syrup conversion into high-fructose corn syrup.

Cornstarch, or cornflour, is the starch of the maize grain, commonly known as corn. It is also ground from the endosperm, or white heart, of the corn kernel. It has a distinctive appearance and feel when mixed raw with water or milk, giving easily to gentle pressure but resisting sudden pressure. It is usually included as an anti-caking agent in powdered sugar (10X or confectioner's sugar). For this reason, recipes calling for powdered sugar often call for at least light cooking to remove the raw cornstarch taste.



Cornstarch is often used as a binder in puddings and similar foods. Most of the packaged pudding mixes available in grocery stores include cornstarch. Cornstarch puddings may be easily made at home, benefiting from the use of a double boiler. The most basic such pudding may be made only from milk, sugar, cornstarch and a flavoring agent.



It is also used as a thickener in many recipes. Cornstarch is best dissolved in cold water, as it forms obstinate lumps when mixed with warm or hot water.



Cornstarch also has many uses in the manufacturing of environmentally-friendly products. For example, in 2004, the Japanese company Pioneer announced a biodegradable Blu-Ray disc made out of cornstarch.



Cornstarch has been used as a replacement for talcum powder by some.



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

Corn starch does not trigger the autoimmune response in celiac disease. It contains a form of gluten (a type of combined grain protein), but not the same form as wheat, barley, rye, kamut, spelt, and triticale. ??If the corn starch is not contaminated, it is safe for celiacs



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

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.

Lecithin: Used to stabilize emulsions;

Lecithin is present in all living cells and is a significant constituent of nerve and brain cells.



Commercial lecithin, most of which comes from soya bean oil, which may be Genetically Modified, contains a mixture of phosphoglycerides containing principally lecithin, cephalin and phosphatidyl inositol. Other sources are egg yolk, from where it was originally obtained, and leguminous seeds, including peanuts and maize, which also may be Genetically Modified. Vegetarians should be aware that it can also be obtained from animal fat.

Also called corn sugar and grape sugar, dextrose is a naturally occurring form of GLUCOSE.



GLUCOSE: The most common form of this sugar is dextroglucose, a naturally occurring form commonly referred to as DEXTROSE (also called corn sugar and grape sugar). This form of glucose has many sources including grape juice, certain vegetables and honey. It has about half the sweetening power of regular sugar. Because it doesn't crystallize easily, it's used to make commercial candies and frostings, as well as in baked goods, soft drinks and other processed foods. Corn syrup is a form of glucose made from cornstarch.

Simply put, mono- and diglycerides are fats. They are made from oil,usually soybean, cottonseed, sunflower, or palm oil, act as emulsifiers (provide a consistent texture and prevent separation), and are used in most baked products to keep them from getting stale. In ice cream and other processed foods, including margarine, instant potatoes, and chewing gum, they serve as stabilizers, which give foods body and improve consistency.



Mono and diglycerides themselves do not contain gluten, but mono and diglycerides are almost always on lists of questionable foods for celiacs because of the possibility that wheat might be used with them as a carrier.



Under FDA regulations, a carrier used with mono and diglycerides in this manner would fall into the incidental additive category. Additives are considered incidental when they are present in insignificant amounts and have no technical or functional effect on the final food product. FDA regulations, which generally require that all ingredients of a food be listed on the label, do allow certain incidental additives to be left off the label.



However, recent concern about allergens has led the FDA to warn food manufacturers that it does not consider the eight most common food allergens (eggs, fish, milk, peanuts, shellfish, soy, tree nuts, and wheat) eligible for this labeling exemption. The FDA first clarified the exemption in 1996 in response to a growing number of reports of allergic reactions from foods that according to their label should have been allergen free. Now, the FDA has updated that clarification in a compliance policy guide for the food industry that says incidental additives containing common food allergens have never been considered eligible for the exemption. The Food Allergy Issues Alliance, a group of food trade associations and consumer interest groups, in May issued labeling guidelines that say incidental additives should be on the label. For celiacs this means that if wheat is used as a carrier for mono and diglycerides, it has to be declared on the label.



All this would seem to indicate that celiacs can remove mono and diglycerides from any suspicious or questionable food lists and still feel safe.



Source: http://www.enabling.org/ia/celiac/monodiglycerides.html

A derivative of ACHIOTE SEED, commercial annatto paste and powder is used to color butter, margarine, cheese and smoked fish.

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.

Used in cooking since 600 B.C., turmeric is the root of a tropical plant related to GINGER. Though native to the Orient, this spice is now also cultivated in India and the Caribbean. It has a bitter, pungent flavor and an intense yellow-orange color. In Biblical times, turmeric was often used to make perfume, a comment on its rather exotic fragrance. Today it's used mainly to add both flavor and color to food. Turmeric is very popular in East Indian cooking and is almost always used in CURRY preparations. It's also a primary ingredient in MUSTARD and is what gives American-style prepared mustard its bright yellow color.

Gum Karaya is a vegetable gum produced as an exudate by trees of the genus Sterculia. Chemically, gum karaya is an acid polysaccharide composed of the sugars galactose, rhamnose and galacturonic acid. It is used as a thickener, emulsifier and laxative in foods, and as a denture adhesive. It is also used to adulterate Gum Tragacanth due to their similar physical characteristics. As a food additive it has E number E416.



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

A gummy substance obtained from legume-family plants, used as a thickener and STABILIZER in commercial food processing.

Flavor(s) Natural & Artificial

A combination of both what is considered “natural” and “artificial” flavoring under the Federal Drug Administration(FDA) Regulations. Artificial flavoring “means any substance, the function of which is to impart flavor, which is not derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, fish, poultry, eggs, dairy products, or fermentation products thereof.” In other words, substances not found in nature to add flavor to a substance is considered artificial. See Artificial Flavor. Natural flavoring “means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional.” See Natural Flavor.

Code of Federal Regulations Title 21 of the Us. Food and Drug Administration. Title 21. Volume 2. Revised 1 April 2010.