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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.

A chemical compound that is used to preserve food by retaining the moisture in the food to make it juicy and more pleasing when consumed.

According to Larry Borchert, a professor of

muscle biology and meat science at the

University of Wisconsin at Madison, hams do

not naturally hold water. The two proteins that make up the muscles of a ham, actin and

myosin, bind together to form a complex

protein known as actomyosin. Actomyosin is

not water-soluble, but it is salt- soluble. Thus ham manufacturers

must inject sodium phosphate into

supermarket hams to

enable the muscles to retain water. The

advantage of this treatment can be that a ham does not end up completely

dehydrated after processing. The disadvantage, however, is that the ham can be so pumped up with water, or "highly extended," as Borchert phrased it, that it

takes on an unpalatably damp, spongy texture

and a watered-down flavor. This was the case with all of the "water product" hams and, to a lesser degree, the "hamwater

added"

Chicken Fat

Chicken fat is most commonly used as an ingredient in dog and cat food. It is a by-product of the poultry industries. It is the most digestable animal fat source available, with high levels of polyunsaturated fatty acids and linoleic (omega-6) acid. It is controversial as a food product because it is obtained from chicken rendering and processing. Chicken fat has uneven quality and is used in soaps or as filler in pet foods or human food. Currently, chicken fat is being researched as an alternative energy source. By converting chicken fat into biodiesel, motor vehicles can use chicken fat as a renewable energy source.

"Chicken Soup for the Pet Lover's Soul : Products : Ingredients." Chicken Soup for the Pet Lover's Soul Brand Pet Foods. Diamond Pet Lovers, 2011. Web. 17 May 2011. .

"Converting Chicken Fat to Biodiesel." E85 | Ethanol Gasoline Blend. Whipnet Technologies, 2011. Web. 17 May 2011.

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Torula, in its inactive form (usually labeled as torula yeast), is widely used as a flavouring in processed foods and pet foods. It is produced from wood sugars, as a by-product of paper production. It is pasteurized and spray-dried to produce a fine, light grayish-brown powder with a slightly yeasty odor and gentle, slightly meaty taste.

Flavor(s)

This term is usually followed by a specific food item. The flavor shows the consumer that the product has the taste of that specific food item, but not necessarily containing all the ingredients to produce that flavor. For example, butter flavor is not really butter added into the food. Dried food can be used as flavoring such as cheddar cheese. Movie popcorn has butter flavoring added to it, which is flavored vegetable oil and much cheaper than actual butter. Ingredients of butter flavoring include everything but butter such as partially hydrogenated soybean oil, Beta Carotene, TBHQ, Dimethylpolysiloxane, etc. The resulting flavor is produced, but the health risks are increased. See Artificial Flavor. The label “flavor” is to imitate a certain food item’s taste without putting all the necessary ingredients without changing the texture.

"Bulk Popcorn Popping Supplies - Popcorn, Coconut Oil, Butter Toppiong Etc." AV Outlet Home Theater Products Theater Seats, Roller Shades, Projection Screens, Popcorn Poppers and More. Web. 16 May 2011. .

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.

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

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

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

Blueberries are very low in fat and sodium.

– A concentrate is a form of substance which has had the majority of its base component, or solvent, removed. Typically this will be the removal of water from a solution or suspension such as the removal of water from fruit juice. The benefit of producing a concentrate is that of a reduction in weight for transportation as the concentrate can be re-constituted at the time of usage

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.

Polysorbate 80

Polysorbate 80 is similar in use and structure as Polysorbate 60



Polysorbate 60 is an emulsifying agent that helps stabilize two substances that will not normally mix (like oil and water. Short for polyoxyethylene-20 sorbitan monostearate, Polysorbate 60 is made of corn, palm oil, and petroleum. It does not spoil and sometimes used to replace dairy or fat to extend the product’s shelf life. The additive helps whiteners dissolve in coffee, prevent staleness of baked goods, and keep artificial whipped cream fluffy. Polysorbates are made by combining ethylene oxide, which is a precursor to antifreeze, with a sugar alcohol derivative. Polysorbate 60 and 80 are found in cleaning products, motor oils, lubricants, shampoos, cosmetics, lotions, vaccines, etc.

Goldshmidt, Vivian.

"12 Dangerous and Hidden Food Ingredients in Seemingly Healthy Foods | Save Our Bones." Osteoporosis Natural Treatments - Truth About

Osteoporosis Drugs - Osteoporosis Diet - Osteoporosis Treatment Information. Web. 17 May 2011. .

Erikson, Norma. “Food additives 101: How is polysorbate 80 made?” Examiner Web. 17 May 2011.

< http://www.examiner.com/healthy-living-in-national/food-additives-101-how-is-polysorbate-80-made>.

Kopf, Aaron. "What Is Polysorbate 60? | EHow.com." EHow | How to Videos, Articles & More - Trusted Advice for the Curious Life | EHow.com.

Web. 17 May 2011. .

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.



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.

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.

The exact components of milk vary by species, but it contains significant amounts of saturated fat, protein and calcium. These amounts are not large in comparison to other foods rich in them, including coconuts, fish, and kale respectively, because milk is predominantly composed of water. Aquatic mammals, such as seals and whales, produce milk that is very rich in fats and other solid nutrients when compared with land mammals' milk.



Most milk packs a nutritional punch and contains protein, calcium, phosphorus, vitamins A and D, LACTOSE (milk sugar) and riboflavin. On the minus side, milk's natural sodium content is quite high. Most milk sold in the United States today is PASTEURIZED, which means the microorganisms that cause diseases (such as salmonella and hepatitis) and spoilage have been destroyed by heating, then quick-cooling, the milk. Pasteurization eliminates the possibility of disease and gives milk a longer shelf life. Most commercial milk products have also been HOMOGENIZED, meaning that the milk fat globules have been broken down mechanically until they are evenly and imperceptibly distributed throughout the milk. The end result is that the CREAM does not separate from the milk and the liquid is uniformly smooth.



Cow's milk is generally available in several varieties. In some countries these are:



Full cream (or "whole" in US, "homo milk" in Canada & some US dairies, about 3.25% fat)

Semi-skimmed ("reduced fat" or "low fat", about 1.5-1.8% fat)

Skimmed (about 0.1% fat)

Milk in the U.S. and Canada is sold as:



Whole varieties

2% (reduced fat)

1% (low fat)

<0.5% (very low fat)

Skim (nearly no fat) or fat free

In the United States, skim milk is also known as "fat free" milk, due to USDA regulations stating that any food with less than ½ gram of fat per serving can be labeled "fat free".

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

Used as an emulsifier.



Lecithin is a natural compound found throughout the body. Lecithin is one of the main components of cell membranes and helps prevent those membranes from hardening. One of the elements that make up Lecithin is Choline, which helps the nervous system, liver and kidneys to function properly.

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.

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

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

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

Blueberries are very low in fat and sodium.

– A concentrate is a form of substance which has had the majority of its base component, or solvent, removed. Typically this will be the removal of water from a solution or suspension such as the removal of water from fruit juice. The benefit of producing a concentrate is that of a reduction in weight for transportation as the concentrate can be re-constituted at the time of usage

The carotenoid (yellow) pigments in the flour are oxidized to produce white flour. Flour treated with these bleaching agents must be labeled as bleached. A main difference between unbleached and bleached flour is the color; one is off-white and the other is pure white



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.

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.

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

A fine white powder derived from a crystalline acid deposited on the inside of wine barrels. Cream of tartar is added to candy and frosting mixtures for a creamier consistency, and to egg whites before beating to improve stability and volume. It's also used as the acid ingredient in some baking powders

Sodium bicarbonate (baking soda)



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, or 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

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.

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.

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.

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.



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.

Gluten is a general term used to describe the toxic protein found in certain grains or their by-products. The major grains that are avoided are: wheat, rye, oats, and barley.



Traditionally, gluten is defined as a cohesive, elastic protein that is left behind after starch is washed away from a wheat flour dough. Only wheat is considered to have true gluten. Gluten is actually made up of many different proteins.

There are two main groups of proteins in gluten, called the gliadins and the glutenins. Upon digestion, the gluten proteins break down into smaller units, called peptides (also, polypeptides or peptide chains) that are made up of strings of amino acids--almost like beads on a string. The parent proteins have polypeptide chains that include hundreds of amino acids. One particular peptide has been shown to be harmful to celiac patients when instilled directly into the small intestine of several patients. This peptide includes 19 amino acids strung together in a specific sequence. Although the likelihood that this particular peptide is harmful is strong, other peptides may be harmful, as well, including some derived from the glutenin fraction.



Celiac disease, also known as gluten intolerance, is a genetic disorder that affects 1 in 133 Americans. Symptoms of celiac disease can range from the classic features, such as diarrhea, weight loss, and malnutrition, to latent symptoms such as isolated nutrient deficiencies but no gastrointestinal symptoms. The disease mostly affects people of European (especially Northern European) descent, but recent studies show that it also affects Hispanic, Black and Asian populations as well. Those affected suffer damage to the villi (shortening and villous flattening) in the lamina propria and crypt regions of their intestines when they eat specific food-grain antigens (toxic amino acid sequences) that are found in wheat, rye, and barley. Oats have traditionally been considered to be toxic to celiacs, but recent scientific studies have shown otherwise. This research is ongoing, however, and it may be too early to draw solid conclusions....]

Source: http://www.celiac.com/index.html



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.

Corn or maize is native to America but is now grown throughout the world. In grain form it is the staple diet for American Indians in Mexico, Peru and Southern North America.



The Maori were given maize by American sailors which they grew and ate both fresh and fermented. The fermented corn was known as kaanga. Its strong smell didn't appeal to Pakeha who ate corn mainly as a grain. Eventually a sweet form was developed, and hence the name sweetcorn, it wasn't until the 1960's that sweetcorn became a really popular fresh vegetable. Several varieties are available including some with white kernels and others with a mix of yellow and white kernels. Varieties differ in sweetness. Recently the supersweet varieties have become popular, with Honey 'n' Pearl being the most widely grown.



Sweetcorn is a very good source of fiber, protein and starch. corn is a great source of vitamin A, fiber, and other nutrients.





Finely ground cornmeal, corn flour comes in yellow and white and is used for breading and in combination with other flours in baked goods. Corn flour is milled from the whole kernel, while CORNSTARCH is obtained from the endosperm portion of the kernel. In British recipes the term "cornflour" is used synonymously with the U.S. word cornstarch. MASA HARINA is a special corn flour that's the basic ingredient for corn tortillas.

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.

There are five distinct types of lettuce: leaf (also called loose-leaf lettuce), Cos or romaine, crisphead, butterhead and stem (also called asparagus lettuce).



Leaf lettuce, the most widely adapted type, produces crisp leaves loosely arranged on the stalk. Nearly every garden has at least a short row of leaf lettuce, making it the most widely planted salad vegetable. Cos or romaine forms an upright, elongated head and is an excellent addition to salads and sandwiches. The butterhead varieties are generally small, loose-heading types that have tender, soft leaves with a delicate sweet flavor. Stem lettuce forms an enlarged seedstalk that is used mainly in stewed, creamed and Chinese dishes.



Crisphead varieties, the iceberg types common at supermarkets all over the country, are adapted to northern conditions and require the most care. In areas without long, cool seasons, they generally are grown from transplants, started early and moved to the garden as soon as the soil can be worked. They are extremely sensitive to heat and must mature before the first hot spell of summer to achieve high-quality heads. If an unseasonably early heat wave hits before they have matured, they almost certainly fail. In many locations, crisphead lettuce plants started in late summer to mature in the cooler weather of fall have a much better chance of success.

Different kinds of wheat flours are selected for those qualities specific to the food product. For example: hard wheat flour from hard red winter and hard red spring wheat is usually higher in protein than other wheat flours. Hard wheat flour is more suitable for commercial bread production because it has the qualities to produce a lighter, more porous texture. This is the same reason that hard wheat flour is added to whole wheat and rye flours for bread.



Soft wheat flours, from soft red winter wheat and white winter wheat are sold for family use for biscuit or cake flours. In commercial production it is used for crackers, cakes, cookies, and pastries.



Consumers are seldom aware of the hardness or softness of flour. These are the characteristics of the two types: hard wheat falls into separate particles if shaken in the hand while soft wheat flour clumps a bit and tends to hold its shape if pressed together. Hard wheat flour feels somewhat course and granular when rubbed between the fingers. Soft wheat flour feels smooth more like talcum powder.



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.

Corn Syrup High Fructose

Corn syrup is glucose produced from corn starch in a process called wet milling. Wet milling isolates the components of the corn through chemical or biochemical separation. The sugars are further separated by the use of enzymes. Since fructose is sweeter but not naturally found in corn, scientists have ways to convert the glucose into fructose. High fructose corn syrup (HFCS), also known as corn sugar, is a combination of glucose and fructose. Depending on the level of sweetness, the glucose to fructose ratio is adjusted. For example HFCS 55 is 55% fructose and is usually used in soft drinks. HFCS 42 is 42% fructose and used in foods that require only a little sweetening. The chemical composition of high fructose corn syrup is similar to that of sucrose, or table sugar. Still, the Food and Drug Administration (FDA) declared that under the formal definition of “natural,” HFCS does not meet the requirements. The enzymes that are used to separate the sugars are synthetic, deeming HFCS unnatural. Also, there has been controversial evidence showing that the consumption of HFCS is associated with obesity.

Gutierrez, David. "FDA Says High Fructose Corn Syrup Cannot Be Considered "Natural"" Independent News on Natural Health, Nutrition and

More. 12 Jan. 2009. Web. 16 May 2011. .

Hofstrand, Don. "Specialty Grain Terms A3-50 December 2006." Iowa State University Extension. Dec. 2006. Web. 16 May 2011.

.

Wilson, J. Justin. "Op-Ed." Center for Consumer Freedom. 15 June 2009. Web. 16 May 2011.

.

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.

Gluten is a general term used to describe the toxic protein found in certain grains or their by-products. The major grains that are avoided are: wheat, rye, oats, and barley.



Traditionally, gluten is defined as a cohesive, elastic protein that is left behind after starch is washed away from a wheat flour dough. Only wheat is considered to have true gluten. Gluten is actually made up of many different proteins.

There are two main groups of proteins in gluten, called the gliadins and the glutenins. Upon digestion, the gluten proteins break down into smaller units, called peptides (also, polypeptides or peptide chains) that are made up of strings of amino acids--almost like beads on a string. The parent proteins have polypeptide chains that include hundreds of amino acids. One particular peptide has been shown to be harmful to celiac patients when instilled directly into the small intestine of several patients. This peptide includes 19 amino acids strung together in a specific sequence. Although the likelihood that this particular peptide is harmful is strong, other peptides may be harmful, as well, including some derived from the glutenin fraction.



Celiac disease, also known as gluten intolerance, is a genetic disorder that affects 1 in 133 Americans. Symptoms of celiac disease can range from the classic features, such as diarrhea, weight loss, and malnutrition, to latent symptoms such as isolated nutrient deficiencies but no gastrointestinal symptoms. The disease mostly affects people of European (especially Northern European) descent, but recent studies show that it also affects Hispanic, Black and Asian populations as well. Those affected suffer damage to the villi (shortening and villous flattening) in the lamina propria and crypt regions of their intestines when they eat specific food-grain antigens (toxic amino acid sequences) that are found in wheat, rye, and barley. Oats have traditionally been considered to be toxic to celiacs, but recent scientific studies have shown otherwise. This research is ongoing, however, and it may be too early to draw solid conclusions....]

Source: http://www.celiac.com/index.html



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.

Calcium propionate prevents mold growth on bread and rolls. The calcium is a beneficial mineral; the propionate is safe. Sodium propionate is used in pies and cakes, because calcium alters the action of chemical leavening agents



Ref: Center for science in the public intrest

A grain (typically barley) that is sprouted, kiln-dried and ground into a mellow, slightly sweet-flavored powder. This powdered malt has many uses including making vinegar, brewing beer, distilling liquor and as a nutritious additive to many foods. Malted-milk powder and malt vinegar are two of the most popular malt products available today.

(Emulsifier) Makes bread softer and prevents staling, improves the stability of margarine, makes caramels less sticky, and prevents the oil in peanut butter from separating out. Mono- and diglycerides are safe, though most foods they are used in are high in refined flour, sugar, or fat.

Skin Milk, Milk with fat removed.



To see the impact of your milk choice from another perspective, look at the difference in calorie content and the actual amount of fat in each type of milk. The recommended choices for most adults, nonfat (skim) and 1 percent (low-fat) milk, contain 86 to 105 calories in each eight-ounce glass, and 0.4 to 2.4 grams of fat.



Two-percent milk, which contains about 120 to 125 calories and 4.7 grams of fat in the same portion, is appropriate for people with higher calorie needs and who dont eat a lot of high-fat foods (especially children).



Raw milk" Cow's milk in as milked state

"Normal liquid milk" Cow's milk sold for the purpose of direct intake

"Certified milk" Normal liquid milk sold as certified milk

"Partly skimmed milk" Food obtained by removal of a part of milkfat from raw milk, normal liquid milk or certified milk, other than skimmed milk

"Skimmed milk" Food obtained by removal of almost all the milkfat from raw milk, normal liquid milk or certified milk, other than skimmed milk

"Processed milk" Food obtained by processing raw milk, normal liquid milk or certified milk, or foods manufactured using these milks as ingredients, which are sold for the purpose of direct intake (excludes partly skimmed milk, skimmed milk, fermented milk and lactic acid bacteria drinks)

"Cream (milk product)" Product obtained by removal of all constituents other than milkfat from raw milk, normal liquid milk or certified milk

"Butter" Product made by churning and working fat globules obtained from raw milk, normal liquid milk or certified milk

"Butter oil" Product obtained by removal of almost all constituents other than milkfat from butter or cream

These additives strengthen bread dough so it can be used in bread-making machinery and help produce a more uniform grain and greater volume. They act as whipping agents in dried, liquid, or frozen egg whites and artificial whipped cream. SODIUM STEAROYL FUMARATE serves the same function



Ref: Center for science in the public intrest

Yeast is a living, microscopic, single-cell organism that, as it grows, converts its food (through a process known as fermentation) into alcohol and carbon dioxide. This trait is what endears yeast to winemakers, brewmasters and breadbakers. In the making of wine and BEER, the yeast's manufacture of alcohol is desired and necessary for the final product; and carbon dioxide is what makes BEER and CHAMPAGNE effervescent. The art of breadmaking needs the carbon dioxide produced by yeast in order for certain doughs to rise. To multiply and grow, all yeast needs is the right environment, which includes moisture, food (in the form of sugar or starch) and a warm, nurturing temperature (70° to 85°F is best).

Dough Conditioner, Yeast Food.



Commercial bread bakers often use additives, such as dough conditioners, to improve the texture, appearance, and shelf-life of their bread. Dough conditioners strengthen the gluten (protein portion of wheat) and starch (complex carbohydrate) in the dough. This prevents overmixing of the bread dough, which can easily happen when large quantities of dough are made at one time. Overmixed dough rises irregularly, and thus produces funny shaped, dense loaves. The addition of dough conditioners helps to ensure rounded, well shaped, light loaves.













source: www.nutritiondata.com & www.columbia.edu

Azodicarbonamide occurs as a yellow to

orange red, odourless, crystalline

powder.



Uses As a strengthening agent for flour Azodicarbonamide is most commonly used for making "foamed" plastics (i.e. various rubbers, such as gym mats, etc.). Sounds yummy, doesn't it? This "food additive", if you even want to call it that, is not only banned in Australia and Europe, but is also ILLEGAL in Singapore, incurring up to a whopping 15 years in prison and a fine of $450,000 if you're caught using it in food.



Azodicarbonamide is also linked to "possibly" causing asthma According to www.pesticideinfo.org, azodicarbonamide is listed as "...toxicity to humans, including carcinogenicity, reproductive and developmental toxicity, neurotoxicity, and acute toxicity". A

A product that has GRAS status, acidified calcium sulphate is an organic acid and calcium sulfate combination that kills Listeria on the surface of products such as lunchmeats and certain cheeses, and keeps the bacteria from growing back. Listeria is responsible for causing foodborne listeriosis, which causes flu-like symptoms, meningitis, spontaneous abortions and prenatal septicemia. About 20% of the illnesses are fatal.



Until now, lactic acid and sodium lactate have offered some microbiological protection, but they cannot completely stop the organisms from reappearing. However, a study carried out at Texas A&M University and funded by the American Meat Institute Foundation demonstrates the acidified calcium sulphate appears to be able to do so.

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

Fruit antistaling: It can prolong the storage period and decrease the loss of fruit.

Food additive: It can be used as food additive to improve the colour, fragrance and taste of food.

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

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.

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.

a sour liquid obtained by fermentation of dilute alcoholic liquids and used as a condiment or preservative

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.

Corn Syrup High Fructose

Corn syrup is glucose produced from corn starch in a process called wet milling. Wet milling isolates the components of the corn through chemical or biochemical separation. The sugars are further separated by the use of enzymes. Since fructose is sweeter but not naturally found in corn, scientists have ways to convert the glucose into fructose. High fructose corn syrup (HFCS), also known as corn sugar, is a combination of glucose and fructose. Depending on the level of sweetness, the glucose to fructose ratio is adjusted. For example HFCS 55 is 55% fructose and is usually used in soft drinks. HFCS 42 is 42% fructose and used in foods that require only a little sweetening. The chemical composition of high fructose corn syrup is similar to that of sucrose, or table sugar. Still, the Food and Drug Administration (FDA) declared that under the formal definition of “natural,” HFCS does not meet the requirements. The enzymes that are used to separate the sugars are synthetic, deeming HFCS unnatural. Also, there has been controversial evidence showing that the consumption of HFCS is associated with obesity.

Gutierrez, David. "FDA Says High Fructose Corn Syrup Cannot Be Considered "Natural"" Independent News on Natural Health, Nutrition and

More. 12 Jan. 2009. Web. 16 May 2011. .

Hofstrand, Don. "Specialty Grain Terms A3-50 December 2006." Iowa State University Extension. Dec. 2006. Web. 16 May 2011.

.

Wilson, J. Justin. "Op-Ed." Center for Consumer Freedom. 15 June 2009. Web. 16 May 2011.

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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.

Derived from the French vin aigre, "sour wine," vinegar is made by bacterial activity thats converts fermented liquids such as wine, beer or cider into a weak solution of ACETIC ACID (the constituent that makes it sour). Vinegar has been used for centuries for everything from beverages, to an odor-diminisher for strong foods such as cabbage and onions, to a hair rinse and softener. There are a multitude of vinegar varieties available today.



a liquid produced from the fermentation of ethanol in a process that yields its key ingredient, acetic acid. The acetic acid concentration ranges typically from 4 to 8 percent by volume for table vinegar (typically 5%) and higher concentrations for pickling (up to 18%) although in some countries the minimum strength may be less. Natural vinegars also contain smaller amounts of tartaric acid, citric acid, and other acids. It has been used since ancient times, and is an important element in Western and European, Asian, and other traditional cuisines of the world.



The word "vinegar" derives from the Old French vin aigre, meaning "sour wine." Louis Pasteur showed in 1864 that vinegar results from a natural fermentation process.

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



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

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



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.

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.

This bright yellow citrus fruit is oval in shape, with a pronounced bulge on the blossom end. The flesh is juicy and acidic. The lemon can range in size from that of a large egg to that of a small grapefruit. Some have thin skins while others have very thick rinds, which are used to make candied lemon peel.



Though the lemon is an excellent source of vitamin C (one provides 40 to 70 percent of the minimum daily requirement), it begins to lose its vitamin power soon after it's squeezed. There's a 20 percent loss of vitamin C after only 8 hours at room temperature or 24 hours in the refrigerator.

The process of concentration consists of the physical removal of water until the product

Has a soluble solid



"From" concentration means the water has been added back in







Source: foodfacts.com

Flavor(s) Natural

Under the Code of Federal Regulation, natural flavor is defined as “the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating, enzymolysis (biochemical decomposition of a substance), which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs , dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional.” Natural flavoring substances are obtained from plant or animal raw materials, containing no other artificial or added ingredients. Spices approved by the Food and Drug Administration (FDA) such as black pepper and basil do not have to be listed under its specific name. Additives can also be listed under natural flavoring because they might meet FDA definition standards, the extraction process consider flavorings man-made. In addition, spice extracts, essential oils, oleoresins, onion powder/juice, and garlic powder/juice are allowed to be labeled under “flavor” or “natural flavor.”

"Common Food Safety Questions from FSIS - Natural Flavorings on Meat & Poultry Labels." USDA Food Safety and Inspection Service Home. Web. 16 May 2011. .

Mayonnaise (sometimes abbreviated to mayo in English and other languages) is a thick condiment. In France it is made primarily from vegetable oil and egg yolks.[1] Whitish-yellow in color, it is a stable emulsion formed from the oil and the yolks and is generally flavored with mustard, lemon juice or vinegar and salt whereas in Spain (and Minorca) this traditional old sauce it is made of olive oil, egg, vinegar or citron and salt, never with mustard. Numerous other sauces can be created from it by adding additional seasonings.