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

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

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

Lactose (also referred to as milk sugar) is a sugar that is found most notably in milk. Lactose makes up around 2–8% of milk (by weight). The name comes from the Latin word for milk, plus the -ose ending used to name sugars. Its systematic name is ß-D-galactopyranosyl-(1?4)ß-D-glucopyranose.



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



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

The palm fruit develops in dense bunches weighing 10 kilograms (kg) or more and containing more than a thousand individual fruits similar in size to a small plum. Palm oil is obtained from the flesh of the fruit and probably formed part of the food supply of the indigenous populations long before recorded history. It may also have been traded overland, since archaeological evidence indicates that palm oil was most likely available in ancient Egypt. The orange oil taken from the pulp of the fruit of the African palm. It's extremely high in saturated fat (over 75%) and has a distinctive flavor that is popular in West African and South American cooking. Palm-kernel oil, is a different oil extracted from the nut or kernel of palms. It's a yellowish color and has a pleasantly mild flavor. Palm-kernel oil is used in the making of margarine and some cosmetics. It's mostly listed on labels simply as "palm oil."



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

Dried coconut meat, called copra, is pressed and used to make coconut oil, which is used in commercial frying and as a component in many packaged goods such as candies, margarines, soap and cosmetics. Coconut oil-one of the few nonanimal saturated fats-is used widely in the manufacture of baked goods such as commercial cookies. Certain major manufacturers have replaced it with the more expensive unsaturated fats with an eye toward cholesterol consciousness.

The delicious, slightly nutty flavored soy bean has been cultivated in China for over 13,000 years but the good “news” about soy’s culinary versatility and exceptional health benefits is a relatively recent phenomenon in the West. Different varieties of this truly amazing legume are available throughout the year.



The soybean is the most widely grown and utilized legume in the world and one of the most well researched, health-promoting foods available today. Like other beans, soybeans grow in pods, featuring edible seeds. While we most often think of them as being green, the seeds can also be yellow, brown or black.



Soybeans are regarded as equal in protein quality to animal foods. Just one cup of soybeans provides 57.2% of the Daily Value (DV) for protein for less than 300 calories and only 2.2 grams of saturated fat. Plus, soy protein tends to lower cholesterol levels, while protein from animal sources tends to raise them. In addition to healthy protein, some of soybeans' nutritional high points include a good deal of well-absorbed iron: 49.1% of the DV for iron in that same cup of soybeans; plus 37.0% of the DV for Nature's relaxant, magnesium; and 41.2% of the DV for essential omega-3 fatty acids.

Soy protein has been found in recent years to be excellent for a number of different conditions, one of the most important ones being heart disease. Soy protein has been shown in some studies to be able to lower total cholesterol levels by 30% and to lower LDL, or “bad” cholesterol, levels by as much as 35-40%. This is important because high levels of cholesterol, especially LDL cholesterol, tend to become deposited into the walls of blood vessels, forming hard plaques. If these plaques grow too large or break, they can cause a heart attack or stroke.



Source:

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=79



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

Soy lecithin is a mixture of fatty substances that are derived from the processing of soybeans. Lecithin is separated from soybean oil by the addition of water and centrifugation (rapid spinning) and purified for use as a food additive. Its chemical name is phosphatidylcholine, which identifies its major components of choline, phosphoric acid, glycerin, and fatty acids. Lecithin is used widely in foods as an emulsifier, stabilizer, and antioxidant.



Studies show most soy-allergic individual can safely eat products containing soy lecithin without experiencing any allergic reactions.



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



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



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

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



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



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



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



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



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

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

Arachidonic acid (AA, sometimes ARA) is an omega-6 fatty acid 20:4(?-6). It is the counterpart to the saturated arachidic acid found in peanut oil, (L. arachis – peanut.)

Mortierella alpina oil (ARA) is a source of arachidonic acid.



DHA and ARA are fats that are naturally found in breastmilk. In the body, you can find high amounts of these fats in the brain and eyes.

Many scientists believe that ARA and DHA(docosahexaenoic acid)are most important for infants when the eyes and brain are rapidly growing and developing (in the last trimester of pregnancy to around 18 months of life). DHA and ARA are fats that are naturally found in breastmilk. In the body, you can find high amounts of these fats in the brain and eyes.

The oil that provides the ARA is made by fungi (Mortierella alpina). These are the same fungi and microalgae that are commonly eaten by fish and animals.

Docosahexaenoic acid (DHA), an omega-3 fatty acid, belongs to the class of nutrients called essential fatty acids.



DHA has been shown to reduce levels of blood triglycerides. High triglycerides are linked with heart disease in most, but not all, research. DHA alone appears to be just as effective as fish oils (which contain both DHA and eicosapentaenoic acid [EPA]) in beneficially lowering triglyceride levels in people at risk for heart disease.1 In part, this may be because some DHA is converted to EPA in the body.2 Unlike EPA, however, DHA may not reduce excessive blood clotting.3



DHA appears to be essential for normal visual and neurological (nervous system) development in infants.4 5 However, DHA supplementation did not affect the development of visual acuity in formula-fed infants in a double-blind trial.6 Nevertheless, other double-blind research links DHA supplementation in premature infants to better brain functioning.7 The effects of DHA on the nervous system may well extend beyond infancy. Young adults given 1.5-1.8 grams DHA per day showed less evidence of aggression in response to mental stress, compared with people in the control group in a double-blind trial.8



DHA supplementation in healthy young men has been shown to decrease the activity of immune cells, such as natural killer (NK) cells and the cells that regulate inflammation responses in the body.9 The anti-inflammatory effects of DHA may be useful in the management of autoimmune disorders; however, such benefits need to be balanced with the potential for increased risk of infections.



DHA deficiency plays an important role in a group of congenital diseases called peroxisomal disorders, which damage the protective covering (myelin) around nerves. Although rare, the worst of these disorders (i.e., Zellweger’s syndrome) is life-threatening within the first year of life. Daily oral supplementation of 100-600 mg of DHA has been shown to increase blood levels of DHA, to protect myelin, and to improve the signs and symptoms of these potentially devastating disorders.10



Where is it found?

Cold-water fish, such as mackerel, salmon, herring, sardines, black cod, anchovies, and albacore tuna, are rich sources of DHA and EPA. Similarly, cod liver oil contains large amounts of DHA and EPA. Certain microalgae contain DHA and are used as a vegetarian source of this nutrient in some supplements. Most fish oil supplements contain 12% DHA.



Source:http://www.a1nutritionproducts.com/health/Supp/DHA.htm

Crypthecodinium cohnii, a marine alga used for the commercial production of docosahexaenoic acid (DHA), was cultivated in medium containing sodium acetate as principal carbon source; the pH was maintained at a constant value by addition of acetic acid, which also provided an additional carbon source in a controlled manner. The accumulation of lipid by C. cohnii in this pH-auxostat culture was significantly greater than previously reported for batch cultures using glucose as principal carbon source. Of six strains tested in pH-auxostat cultures, C. cohnii ATCC 30772 was the best, with the cells reaching 20 to 30 g dry weight per liter after 98 to 144 h and containing in excess of 40% (w/w) total lipid, with DHA representing approximately half of the total fatty acids in the triacylglycerol fraction. A productivity of 36 mg DHA L[-][1] h[-][1] was achieved during cultivation for 98 h using a 5% (vol/vol) inoculum, and DHA production was in excess of 3 g per liter of culture. Most of the DHA was present in neutral lipids.



Source:http://cat.inist.fr/?aModele=afficheN&cpsidt=13389637

nonessential amino acid; produced by synthesis of the amino acids methionine and cysteine in the liver, vitamin B6 helps the process; diabetic and hypoglycemic patients should use taurine under medical supervision as it may have an effect on insulin activity, excessive consumption of taurine may result in diarrhea and peptic ulcer formation

Deoxyribonucleic acid(DNA) is the fundamental molecule of life. The base sequence of DNA molecule carry genetic information. DNA is the genetic or hereditary material in most living organisms (except some viruses which contain RNA).The monomeric units of DNA are the 4 major kinds of nucleotides, Cytidine 5' - Monophosphate being one.

Tocopherols (or TCP) are a class of chemical compounds of which many have vitamin E activity. It is a series of organic compounds consisting of various methylated phenols. Because the vitamin activity was first identified in 1936 from a dietary fertility factor in rats, it was given the name "tocopherol" from the Greek words “t????” [birth], and “f??e??”, [to bear or carry] meaning in sum "to carry a pregnancy," with the ending "-ol" signifying its status as a chemical alcohol.



Tocotrienols, which are related compounds, may also have vitamin E activity. All of these various derivatives with vitamin activity may correctly be referred to as "vitamin E." Tocopherols and tocotrienols are fat-soluble antioxidants but also seem to have many other functions in the body.



The compound a-tocopherol, a common form of tocopherol added to food products, is denoted by the E number E307.



In general, food sources with the highest concentrations of vitamin E are vegetable oils, followed by nuts and seeds including whole grains. Adjusting for typical portion sizes, however, for many people in the United States the most important sources of vitamin E include commercial breakfast cereal and tomato sauce.[12] Although originally extracted from wheat germ oil, most natural vitamin E supplements are now derived from vegetable oils, usually soybean oil.



Vitamin E content per 100 g of source include:[13][14]



Wheat germ oil (215.4 mg)

Sunflower oil (55.8 mg)

Almond oil (39.2 mg)

Sunflower seed (35.17 mg)

Almond (26.2 mg)

Hazelnut (26.0 mg)

Walnut oil (20.0 mg)

Peanut oil (17.2 mg)

Olive oil (12.0 mg)

Poppyseed oil (11.4 mg)

Peanut (9.0 mg)

Pollard (2.4 mg)

Maize (2.0 mg)

Poppy seed (1.8 mg)

Asparagus (1.5 mg)

Oats (1.5 mg)

Chestnut (1.2 mg)

Coconut (1.0 mg)

Tomatoes (0.9 mg)

Walnut (0.7 mg)

Carrots (0.6 mg)

Goat's milk (0.1 mg)

A 100 g serving of certain fortified breakfast cereals may contain 24 mg (or more) vitamin E.[12]



The proportion of vitamin E to other tocopherols in a nutrient source varies greatly. For example, the tocopherol content is 96% vitamin E in almonds and 9% vitamin E in poppy seeds



A concentrate is a form of substance which has had the majority of its base component (in the case of a liquid: the solvent) removed. Typically this will be the removal of water from a solution or suspension such as the removal of water from fruit juice. One benefit of producing a concentrate is that of a reduction in weight and volume for transportation as the concentrate can be re-constituted at the time of usage by the addition of the solvent.

DNA (deoxyribonucleic acid), which makes up genetic material, is comprised of units called nucleotides. A nucleotide consists of a base, a sugar and a phosphate group. The major bases in DNA are the purines adenine and guanine and the pyrimidines cytosine and thymine. In the case of RNA, the major bases are again the purines adenine and guanine, and the pyrimidines are cytosine and uracil (Uridine).



For years, nucleic acids and nucleotides were not considered essential nutrients. It was thought that the body can synthesize sufficient nucleotides to meet its physiological demands via de novo nucleotide synthetic pathways. Some research during the last several years indicates that this may not be completely correct. There are certain conditions in which the body requires dietary nucleic acids/nucleotides to meet its physiological requirements. These conditions include rapid growth, limited food supply and metabolic stress. There are a few medical foods and enteral supplements containing RNA and nucleotides, which are used for immune-enhancement under conditions of metabolic stress. RNA and nucleotides are sometimes referred to as immunonutrients. Nutritional supplements of RNA, DNA and nucleotides,are also being marketed.

: (vitamin C) see: ascorbate acid

adenosine monophosphate (AMP) is an organic compound composed of an adenine base, the sugar ribose, and one phosphate unit. AMP is one of the possible products of the hydrolysis of adenosine triphosphate (ATP) and is therefore important in the transfer of chemical energy during anabolism.

Disodium inosinate (E631) is a food additive often found in instant noodles, potato chips, and a variety of other snacks. It is used as a flavor enhancer, in synergy with monosodium glutamate (the sodium salt of glutamic acid, MSG). As it is a fairly expensive additive, it is not used independently of glutamic acid; if disodium inosinate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient.



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

Guanosine monophosphate, also known as 5'-guanidylic acid or guanylic acid and abbreviated GMP, is a nucleotide that is found in RNA. It is an ester of phosphoric acid with the nucleoside guanosine. GMP consists of the phosphate group, the pentose sugar ribose, and the nucleobase guanine. Guanosine monophosphate is produced from dried fish or dried seaweed.[citation needed]



Guanosine monophosphate in the form of its salts, such as disodium guanylate (E627), dipotassium guanylate (E628) and calcium guanylate (E629), are food additives used as flavor enhancers to provide the umami taste. It is often used in synergy with disodium inosinate; the combination is known as disodium 5'-ribonucleotides. Disodium guanylate is often found in instant noodles, potato chips and snacks, savoury rice, tinned vegetables, cured meats, and packet soup.



As it is a fairly expensive additive, it is usually not used independently of glutamic acid or monosodium glutamate (MSG), which also contribute umami. If inosinate and guanylate salts are present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient, such as a processed soy protein complex (hydrolyzed soy protein), autolyzed yeast or soy sauce.

Calcium chloride is a colorless or white solid that is produced as a by-product of the manufacture of sodium carbonate or from reactions between hydrochloric acid and calcium carbonate. The anhydrous compound is commonly used as a drying agent, absorbing water until it dissolves into a liquid. This characteristic makes it effective in settling road dust. When spread in the form of a powder or flakes, it absorbs more than its own weight of water, forming a liquid that keeps the road wet. It also is used as a food preservative, treating aquarium water, and for de-icing roads.

Calcium hydroxide, traditionally called slaked lime, hydrated lime, slack lime or pickling lime, is a chemical compound with the chemical formula Ca(OH)2. It is a colourless crystal or white powder, and is obtained when calcium oxide (called lime or quicklime) is mixed, or "slaked" with water. It can also be precipitated by mixing an aqueous solution of calcium chloride and an aqueous solution of sodium hydroxide. The name of the natural, mineral form is portlandite. It is relatively rare mineral, known from some volcanic, plutonic and metamorphic rocks. It has also been known to arise in burning coal dumps.



When heated to 512 °C, the partial pressure of water in equilibrium with calcium hydroxide reaches 101 kPa and decomposes into calcium oxide and water.[1]



A suspension of fine calcium hydroxide particles in water is called milk of lime. The solution is called lime water and is a medium strength base that reacts violently with acids and attacks many metals in presence of water. It turns milky if carbon dioxide is passed through, due to precipitation of calcium carbonate.

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



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

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

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



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



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



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

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



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

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

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



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



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



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

Manganese supplements are used to prevent or treat manganese deficiency. For patients who are unable to get enough manganese in their regular diet or who have a need for more manganese

is an alkali and leavening agent which is obtained as colorless prisms or white powder. It is very soluble with one gram dissolving in two and eight-tenths ml of water. Upon heating it liberates carbon dioxide which provides leavening in baked goods. It is also used in. confectionery products.

A white or colorless, crystalline, water-soluble solid, used chiefly in the manufacture of mineral water, and as a source of other potassium compounds

Potassium hydroxide is the inorganic compound with the formula KOH. Along with sodium hydroxide, this colourless solid is a prototypical "strong base". It has many industrial and niche applications. Most applications exploit its reactivity toward acids and its corrosive nature. In 2005, an estimated 700,000 to 800,000 tons were produced. Approximately 100 times more NaOH than KOH is produced annually.[1][2][3] KOH is noteworthy as the precursor to most soft and liquid soaps as well as numerous potassium-containing chemicals.

Potassium iodide, also known as KI, is a form of iodine. Potassium iodide has been determined by the U.S. Food and Drug Administration (FDA) to be a safe and effective method to block exposure to one product of a nuclear release - radioactive iodine. Radioactive iodine, either inhaled or ingested through contaminated food or milk, can increase a person's risk of developing thyroid cancer.



The thyroid functions to absorb and store iodine, but it can hold only so much, and will just as readily absorb non-radioactive potassium iodide as radioactive iodine. Because of this, one dose of potassium iodide, which is not harmful to the thyroid, works by filling the gland so it cannot take up any radioactive iodine.

Citric acid (Sodium Citrate) is versatile, widely used, cheap, and safe. It is an important metabolite in virtually all living organisms and is especially abundant naturally in citrus fruits and berries. It is used as a strong acid, a tart flavoring, and an antioxidant. Sodium citrate, also safe, is a buffer that controls the acidity of gelatin desserts, jam, ice cream, candy, and other foods.

Sodium Selenite - Selenious acid & disodium salt. It is widely used to supply the trace element selenium.



Selenium is a component of an enzyme with antioxidant properties. Like vitamin E, it prevents oxidation of polyunsaturated fatty acids. May free vitamin E for other tasks.

Found in Meats, Seafoods, Kidney, and Liver. Cereals and grains can also be good sources, but the level varies depending on the amount of selenium in the soil they were grown in.



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

This is a mineral used to treat or prevent low levels of zinc. It may also be used to treat other conditions as determined by your doctor. Though there is no prof, people have claimed it has helped with hair loss.



Zinc is a essential element for humans; naturally occurs in meat (especially liver), fish (especially shellfish), lentils, green leafy vegetables, whole cereals (including wheat germ), brewer's yeast, cheese, milk, nuts, sunflower and sesame seeds; toxic doses of zinc cause vomiting, diarrhea, restlessness, stomach irritation, depressed immune function and anemia; excessive zinc doses may decrease the level of HDL ("good") cholesterol and increase the risk for heart disease.

Minerals are inorganic (non-carbon containing) micronutrients, 16 of which are essential nutrients and must be supplied by the diet. Minerals are divided into two groups: Major minerals, which are essential and are found in the body in amounts larger than 5 grams. Trace minerals, also essential, and are found in the body in amounts less than 5 grams.Major Minerals: calcium, chloride, magnesium, phosphorus, potassium, sodium and sulfurTrace Minerals: chromium, copper, flouride, iodine, iron, manganese, molybdenum, selenium and zinc

The scientific name for vitamin C, ascorbic acid helps maintain the red color of cured meat and prevents the formation of nitrosamines, which promote cancer (see SODIUM NITRITE). It helps prevent loss of color and flavor by reacting with unwanted oxygen. It is used as a nutrient additive in drinks and breakfast cereals. Sodium ascorbate is a more soluble form of ascorbic acid. ERYTHORBIC ACID is very similar to ascorbic acid, but has no value as a vitamin. Large amounts of ascorbic acid may reduce the severity of colds and offer other health benefits.

One of the most important and abundant of the carotenes, a portion of which the liver converts to vitamin A. It should be noted, however, that while excess vitamin A can be toxic to the body, residual beta carotene is quickly eliminated. Scientists now believe that beta carotene is a powerful ANTIOXIDANT with properties that can contribute to reducing cancer and heart disease. It's found in vegetables like carrots, broccoli, squash, spinach and sweet potatoes. Beta carotene's orange-yellow pigment is also used as a coloring in foods like butter and margarine.Carotenoids are the red, orange and yellow plant pigments that give fruits and vegetables their vivid colors. All fruits and vegetables contain varying concentrations of carotenoids, but their colors are often covered up by green chlorophyll contained in the plant.



There are more than 600 different naturally-occuring carotenoids. Some of them have been identified as playing a vital role by protecting our cells and tissues from the damaging effects of free radicals and singlet oxygen. Lycopene, the carotenoid that gives tomatoes their red color, is particularly effective at quenching the destructive free radical singlet oxygen.

a colorless crystalline growth vitamin of the vitamin B complex found especially in yeast, liver, and egg yolk; no side effects are known.



One of the B-vitamins that functions as a co-enzyme in the metabolism of carbohydrates and fats. The biotin co-enzyme also serves in crucial roles in the breakdown of amino acids. Deficiency of the vitamin can result in hair loss and dermatitis, thus it is found as a popular ingredient in hair care products.

Pantothenic acid, also called vitamin B5 (a B vitamin), is a water-soluble vitamin required to sustain life (essential nutrient). Pantothenic acid is needed to form coenzyme-A (CoA), and is critical in the metabolism and synthesis of carbohydrates, proteins, and fats. In chemical structure, it is the amide between D-pantoate and beta-alanine. Its name is derived from the Greek pantothen (pa?t??e?) meaning "from everywhere" and small quantities of pantothenic acid are found in nearly every food, with high amounts in whole-grain cereals, legumes, eggs, meat, and royal jelly. It is commonly found as its alcohol analog, the provitamin panthenol, and as calcium pantothenate.

It is one the vitamins in vitamin B group, and is an important composition of lecithinum, acethlcholine and neurophospholipid in biological tissues



Choline chloride is a member of the B-complex group of water-soluble vitamins (vitamin B-4). It is used as an animal feed additive, especially for poultry and swine, to increase growth, reduce mortality rate, increase feed efficiency, increase egg production, and improve meat quality. It is not a substitute for any other feed supplement and has no direct substitutes itself.



Choline plays many roles in the body. The three major metabolic functions of choline are as a precursor for phosphatidylcholine biosynthesis, as a precursor for acetylcholine biosynthesis and as a methyl donor. In addition to serving as a precursor for phosphatidylcholine, choline is the precursor of the phospholipid sphingomyelin. Phosphatidylcholine and sphingomyelin are structural components of biological membranes. These phospholipids also serve as precursors for the intracellular messengers ceramide and diacylglycerol. Choline is also the precursor of the signaling lipids, platelet-activating factor (PAF) and sphingosylphosphoryl-choline.



Increased choline intake has recently been recommended by the Food and Nutrition Board of the National Academy of Sciences for pregnant and nursing women to help ensure normal fetal brain development. And, like phosphatidylcholine (see Phosphatidylcholine), choline may be helpful in some liver diseases, manic conditions, cognitive disorders, tardive dyskinesia and, possibly, some cancers.



Source: http://www.pdrhealth.com/drug_info/nmdrugprofiles/nutsupdrugs/cho_0283.shtml

Vitamin B12 (Cobalamin) is a water soluble vitamin, although small amounts are stored in the liver. It is a member of the B group of vitamins and is vital for the formation of red blood cells, for nerve cells, and the recycling of certain important enzymes.



NOTE: Drinking alcohol may increase your requirement for B12.

EU Recommended Daily Allowance (RDA) is 1 mcg.

Upper Safe Level (USL) for long term use is 3000 mcg.

Folic acid (also known as Vitamin B9[1] or Folacin) and Folate (the naturally occurring form) are forms of the water-soluble Vitamin B9. Vitamin B9 (Folic acid and Folate inclusive) is essential to numerous bodily functions ranging from nucleotide synthesis to the remethylation of homocysteine. It is especially important during periods of rapid cell division and growth. Both children and adults require folic acid to produce healthy red blood cells and prevent anemia.[2] Folate and Folic acid derive their names from the Latin word folium (leaf).



Leafy vegetables such as spinach,asparagus, turnip greens, lettuces, dried/fresh beans and peas, fortified cereal products, sunflower seeds and certain other fruits and vegetables are rich sources of folate. Liver and liver products also contain high amounts of folate, as does baker's yeast. Some breakfast cereals (ready-to-eat and others) are fortified with 25% to 100% of the recommended dietary allowance (RDA) for folic acid. A table of selected food sources of folate and folic acid can be found at the USDA National Nutrient Database for Standard Reference.[3] Folic acid is added to grain products in many countries, and in these countries fortified products make up a significant source of folate [4]. Because of the difference in bioavailability between supplemented folic acid and the different forms of folate found in food, the dietary folate equivalent (DFE) system was established. 1 DFE is defined as 1 µg of dietary folate, or 0.6 µg of folic acid supplement. This is reduced to 0.5 µg of folic acid if the supplement is taken on an empty stomach

Inositol is necessary for the formation of lecithin and functions closely with a B complex vitamin, Choline. Since it is not essential in the human diet, it cannot be considered a vitamin. Inositol is a fundamental ingredient of cell membranes and is necessary for proper function of nerves, brain, and muscles in the body. Inositol works in conjunction with folacin, Vitamins B-6 and B-12, choline, betaine, and methionine to prevent the accumulation of fats in the liver. It exists as the fiber component phytic acid, which has been investigated for its anti-cancer properties.

Nicotinamide has demonstrated anti-inflammatory actions which may be of benefit in patients with inflammatory skin conditions.[4] These conditions include acne vulgaris, and the compound can suppress antigen induced-lymphocytic transformation and inhibit of 3'-5' cyclic AMP phosphodiesterase. Nicotinamide has demonstrated the ability to block the inflammatory actions of iodides known to precipitate or exacerbate inflammatory acne.



Nicomide (take note the naming similarity), is an acne medication, and in its vitamin supplement form, the most predominant ingredient is 750 mg of nicotinamide, based on this area of research. Alternatively it is used topically as a 4% or 5% gel or cream - as effective as topical 1% clindamycin (8-week double-blind trial ) performed at the New York University College of Medicine.



Animal studies show that nicotinamide has anti-anxiety (anxiolytic) properties. It may work in a way similar to benzodiazepines.[5]



Nicotinamide lacks the vasodilator, gastrointestinal, hepatic, and hypolipemic actions of nicotinic acid. As such, nicotinamide has not been shown to produce the flushing, itching and burning sensations of the skin as is commonly seen when large doses of nicotinic acid are administered orally. However, nicotinamide can produce liver toxicity at doses above 3 grams per day.[6] In overall, it rarely causes side effects, and is considered generally safe as a food additive, and as a component in cosmetics and medication.[7]



Nicotinamide is produced by the aqueous ammonolysis of 3-cyanopyridine (nicotinonitrile) and subsequent crystallisation.



Nicotinamide is an inhibitor of sirtuins and has been reported to restore cognition in Alzheimer's Disease transgenic mice.[8]



Nicotinamide has been reported to increase the endurance of mice.[9]



Nicotinamide, or Vitamin B3, prevents immunosuppression caused by UVA and UVB radiation, and could be added to sunscreen.[10]



Nicotinamide has been reported to be an effective skin whitener in topical application

Vitamin B6, also called pyridoxine, is one of eight water-soluble B vitamins. The B vitamins help the body to convert carbohydrates into glucose (sugar), which is "burned" to produce energy. These vitamins, often referred to as the B complex, are also essential in the metabolism of fats and protein. B complex vitamins also play an important role in maintaining muscle tone in the gastrointestinal tract and promoting the health of the nervous system, skin, hair, eyes, mouth, and liver.



Vitamins B12, B6, and B9 (folic acid) work closely together to control blood levels of the amino acid homocysteine. Elevated levels of this substance appear to be linked to heart disease. Plus, vitamin B6 is essential for normal brain development and function, participating in the process of making important brain chemicals called neurotransmitters.



Pyridoxine is an especially important vitamin for maintaining healthy nerve and muscle cells and it aids in the production of DNA and RNA, the body's genetic material. It is necessary for proper absorption of vitamin B12 and for the production of red blood cells and cells of the immune system. Pyridoxine has also been called the "woman's vitamin" because it may help relieve symptoms of premenstrual syndrome (PMS).

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



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



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

Vitamin B1, or thiamine, helps the body convert carbohydrates into energy and helps in the metabolism of proteins and fats. Vitamin B1 deficiency affects the functioning of gastrointestinal, cardiovascular, and peripheral nervous systems. Beriberi and Wernicke-Korsakoff syndrome (often seen in alcoholics) are the primary diseases related to thiamine deficiency. General symptoms of beriberi include loss of appetite and overall lassitude, digestive irregularities, and a feeling of numbness and weakness in the limbs and extremities.

Vitamin A is very important for maintaining good vision. In fact, the first sign of a vitamin A deficiency is often night blindness. Vitamin A also contributes to the maintenance of healthy skin and mucous membranes that line the nose, sinuses, and mouth. Research has shown that this nutrient is necessary for proper immune system function, growth, bone formation, reproduction, and wound healing. Animal studies also suggest that it provides some protection from toxic chemicals such as dioxins. (Dioxins are released into the air from combustion processes such as commercial waste incineration and burning fuels like wood, coal or oil. These chemicals can also be found in cigarette smoke.)

(Vitamin D) Cholecalciferol is the most widely known of the vitamin D series and is a fat soluble vitamin that is stored to some degree in the body. Many people know that sunlight is a source of vitamin D, but this is true only in the fact that ultraviolet light from the sun acts as a catalyst on a vitamin D precursor in the skin. Vitamin D formed in this manner is termed "natural vitamin D" or vitamin D3. Vitamin D precursors obtained from milk and other products as well as sunlight-produced vitamin D must be metabolized in the liver to form the active coenzyme. The primary functions of vitamin D are stimulation of calcium and magnesium absorption, two minerals that are essential for strong bones. Sources of vitamin D include fish liver oil, butter, and milk.

Vitamin E

Synonyms: vitamin E acetate, tocopherol acetate, 2H-1-benzopyran-6-ol, various other trade names



Works primarily as a antioxident to protect cells throughout the body.



Vitamin E can be extracted from natural oils (e.g. soybean, cottenseed, corn),leafy green vegetables and some nuts. also can be synthesized. Humans and mammals are unable to synthesize Vitamin E.

Clinical symptoms of Vitamin E deficiency include neuropathy, fetal death, and myopathy (muscle disease).

Major uses include animal feeds (approx 75% of use), as a food supplement, as an antioxidant, and in pharmaceutical formulations

Vitamin K

Sym: phylloquinone, Menadione, Menaquinone, naphthoquinone



Without vitamin K, your blood would not clot and you would very likely bleed to death. Of the 13 proteins needed for clotting K is essential to the making of at least six.

Vitamin K is found in so many foods that deficiency is rare. Newborns are the exception: they are not born with vitamin K producing bacteria in the intestines, and get no vitamin K from their mothers or breastmilk. The result is a very real risk of uncontrolled bleeding. To prevent this, most newborns get a one-time injection or oral dose of vitamin K before they leave the hospital.

vitamin is an organic compound required as a nutrient in tiny amounts by an organism.[1] A compound is called a vitamin when it cannot be synthesized in sufficient quantities by an organism, and must be obtained from the diet. Thus, the term is conditional both on the circumstances and the particular organism. For example, ascorbic acid functions as vitamin C for some animals but not others, and vitamins D and K are required in the human diet only in certain circumstances.[2] The term vitamin does not include other essential nutrients such as dietary minerals, essential fatty acids, or essential amino acids, nor does it encompass the large number of other nutrients that promote health but are otherwise required less often.[3]



Vitamins are classified by their biological and chemical activity, not their structure. Thus, each "vitamin" may refer to several vitamer compounds that all show the biological activity associated with a particular vitamin. Such a set of chemicals are grouped under an alphabetized vitamin "generic descriptor" title, such as "vitamin A," which includes the compounds retinal, retinol, and many carotenoids.[4] Vitamers are often inter-converted in the body.



Vitamins have diverse biochemical functions, including function as hormones (e.g. vitamin D), antioxidants (e.g. vitamin E), and mediators of cell signaling and regulators of cell and tissue growth and differentiation (e.g. vitamin A).[5] The largest number of vitamins (e.g. B complex vitamins) function as precursors for enzyme cofactor bio-molecules (coenzymes), that help act as catalysts and substrates in metabolism. When acting as part of a catalyst, vitamins are bound to enzymes and are called prosthetic groups. For example, biotin is part of enzymes involved in making fatty acids. Vitamins also act as coenzymes to carry chemical groups between enzymes. For example, folic acid carries various forms of carbon group – methyl, formyl and methylene - in the cell. Although these roles in assisting enzyme reactions are vitamins' best-known function, the other vitamin functions are equally important.[6]



Until the 1900s, vitamins were obtained solely through food intake, and changes in diet (which, for example, could occur during a particular growing season) can alter the types and amounts of vitamins ingested. Vitamins have been produced as commodity chemicals and made widely available as inexpensive pills for several decades,[7] allowing supplementation of the dietary intake.