Submit »

Sending mail, please wait

Water Carbonated

Carbonated water is of course, water with carbon dioxide gas dissolved into it. It is one of the main ingredients in sodas, sparkling beverages, and seltzer. The effects of carbonated water have been researched extensively. Mineral water has been concluded to LDL (bad) cholesterol and even decrease the intensity of dyspepsia (chronic indigestion) symptoms. It can even help ease cardiovascular symptoms. Blood glucose levels also decrease. This applies to solely carbonated water, not sugary sodas, which would increase blood glucose levels. Contrary to the myth, mineral-rich carbonation evens out the acidity in the body so calcium is not lost from the bones and osteoporosis is actually better prevented. One concern of over consumption of carbonated water was acid reflux. In 2006, the University of Southern California’s Keck School of Medicine showed that 62% of the healthy subjects given carbonated beverages resulted in a weaker lower esophageal sphincter. This lets more stomach acid being backed up in the esophagus, leading to reflux. It is not, however, associated with increased risk of esophageal cancer. In moderation, carbonated water by itself is safe to consume.

Vanaman, Bonnie. "Health Effects Of Carbonated Water." Burch, Druin. "The Sceptic: Is Fizzy Water Bad for You? | Environment | The Guardian." Latest News, Comment and Reviews

from the Guardian | Guardian.co.uk. Web. 08 June 2011. .

Grown in temperate zones throughout the world and cultivated for at least 3,000 years, apple varieties now number well into the thousands. Apples range in color from lemony yellow to bright yellow-green to crimson red. Their textures range from tender to crisp, their flavors from sweet to tart and from simple to complex. They're available year-round but are at their best from September through November when newly harvested. Apples are a good source of vitamins A and C.



– 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







Source: foodfacts.com

Pears are an excellent source of water-soluble types of fibres, such as pectin.



Pears contain both soluble and insoluble fibre, which is helpful in lowering cholesterol and acts as a 'fuel' to encourage the growth of healthy bacteria in the bowel.



Pears contain no fat or cholesterol and are an excellent source of dietary fibre and vitamin C. The average pear contains four grams of fibre, which is equivalent to one and a half cups of brown rice.



The dietary fibre in pears has for some time been thought to assist in the fight against serious illnesses including some forms of cancer.

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

Mangoes are a good source of Vitamin A, and have large amounts of Vitamins B and C. Mangoes have more carotenoids than most fruits, which helps to ward-off colds and reduces the risk of cancer and heart disease. Mangoes are also high in fiber, and contain a small amount of carbohydrates. You'll also find calcium, iron, potassium and a some protein in mangoes.



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

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

Passion Fruit, Granadilla, Purple Granadilla, Yellow Passion Fruit



The purple passion fruit is native from southern Brazil through Paraguay to northern Argentina. It has been stated that the yellow form is of unknown origin, or perhaps native to the Amazon region of Brazil

Black Knight

Developed in Massacusetts for pot culture by Patrick Worley. Fragrant, dark purple-black fruit, the size and shape of large egg. Flavor excellent. Vigorous, compact vine, self-fertile, very fruitful. Handsome glossy foliage. Excellent for containers.

Edgehill

Originated in Vista, Calif. Similar to Black Knight, but more vigorous, larger growing and with larger purple fruit. One of the best outdoor cultivars for Southern California.

Frederick

Originated in Lincoln Acres, Calif. by Patrick Worley. Kahuna X Brazilian Golden. Large, nearly oval fruit, greenish-purple with reddish cast. Slightly tart flavor. Good for eating out of hand, excellent for juicing. Extremely vigorous, self-fruitful vine. Very productive, more compact than P. edulis flavicarpa.

Kahuna

Very large, medium purple fruit. Sweet, subacid flavor. Good for juicing. Vigorous, productive self-fertile vine. Produces over a long season. Large, attractive foliage.

Paul Ecke

Originated in Encinitas, Calif. Medium-sized purple fruit of very good quality. Suitable for juicing and eating out of hand. Compact, very productive vine.

Purple Giant

Very large fruit, dark purple when mature.

Red Rover

Originated in Lincoln Acres, Calif. by Patrick Worley. Kahuna X Brazilian Golden. Medium to large, roundish fruit. Rind an attractive clear red color. Sweet, notably rich flavor with tart overtones,. Good for eating out of hand or juicing. Vine very vigorous, compact and self-fertile.

Yellow form

Brazilian Golden

Large, golden-yellow fruits, larger than standard forms. Flavor somewhat tart. Extremely vigorous vine, requiring cross-pollination. Extra large, fragrant flowers, white with a dark center, blooming during mid-summer. Produces one large crop beginning in late August or early September.

Golden Giant

A large yellow-fruited cultivar that originated in Australia.

Can be .Apples, Banana, Peaches, Pears, Cherries, And so on it's all good stuff



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

Has a soluble solid





Source: foodfacts.com

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

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

A colorless, crystalline organic compound belonging to the family of carboxylic acids, present in practically all plants and in many animal tissues and fluids. It is one of a series of compounds involved in the physiological oxidation of fats, proteins, and carbohydrates to carbon dioxide and water.



First isolated from lemon juice by a Swedish chemist, Carl Wilhelm Scheele, in 1784, citric acid is manufactured by fermentation of cane sugar or molasses in the presence of a fungus, Aspergillus niger. It is used in confections and soft drinks (as a flavoring agent), in metal-cleaning compositions, and in improving the stability of foods and other organic substances (by suppressing the deleterious action of dissolved metal salts)."



Citrus fruits are notable for their fragrance, and most are juice-laden. They contain a high proportion of citric acid giving them their characteristic astringent odour and flavour. They are also good sources of vitamin C. In botanical terms, "The fruit of all Citrus trees, in which the true fruit is the peel, [is] made up of an outer layer, brightly colored and rich in glands, a spongey whitish mesocarp, and a membraneous endocarp surrounding the segments. The succulent parts we eat is only a secondary tissue developed as a filler"



List of citrus fruits:

Amanatsu

Bergamot orange

Bitter orange (Seville Orange)

Calamondin (Calamansi)

Citron

Clementine

Golden Lime - hybrid between the genus Citrus and the genus Fortunella

Daidai

Dancy

Grapefruit

Ichang Lemon

Iyokan

Kaffir lime

Key lime

Kumquat - in the related genus Fortunella, not Citrus; forms hybrids with Citrus

Lemon

Lime

Limequat

Mandarin Lime

Mandarin Orange

Meyer Lemon

Mikan

Minneola

Natsumikan

Orange

Orangelo (Chironja)

Orangequat

Persian lime (Tahiti lime)

Pomelo (Pummelo, Shaddock)

Ponkan

Rangpur (Lemanderin)

Rough Lemon

Satsuma

Shekwasha (Taiwan Tangerine)

Sudachi

Sweetie

Tachibana Orange

Tangelo

Tangerine

Tangor

Ugli

Yuzu



Some brands of Citric Acid may be made from wheat, however this is very rare.

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. .

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.

Caffeine

The addition of caffeine into a product is to appeal to the consumer as a stimulant. Stimulants help keep people awake and alert. However, overconsumption of caffeinated products can cause jitteriness and affect calcium metabolism. Many theories of why caffeine is an addicting stimulant point to the “drug’s” interference with the hormone adenosine, which tells the body that it needs to sleep. Without catching up on the sleep deprived by caffeine, the human body will not function at its best in performing physically and mentally. Interestingly enough the ingredient guarana is caffeine. It is a woody vine native to Brazil and is commonly seen in energy drinks, protein bars, and weight-loss products. If caffeine and guarana are listed under the food label, it means the caffeine has two sources. Caffeine is still a stimulant and has the same effects no matter what source it came from naturally or artificially.



Reid, T.R. “Slurped in black coffee or sipped in green tea, gulped down in a soda or knocked back in a headache pill, caffeine is the world's most popular psychoactive drug.” National Geographic. Web. 17 May 2011. .





An alkaloid that exists naturally in tea, kola nut and coffee; clearly toxic in high doses, can cause heart palpitations, high blood pressure, vomiting, convulsions, headache, diarrhea, frequent urination, dehydration, insomnia, stomach cramps, hand tremors, muscle twitches; acts as laxative, also saps the body's supply of calcium; used as a mild stimulant in moderation.



Caffeine is the only drug that is present naturally or added to widely consumed foods (quinine is the other drug used in foods). It is mildly addictive, one possible reason that makers of soft drinks add it to their products. Many coffee drinkers experience withdrawal symptoms, such as headaches, irritability, sleepiness, and lethargy, when they stop drinking coffee. Because caffeine increases the risk of miscarriages (and possibly birth defects) and inhibits fetal growth, it should be avoided by women who are pregnant or considering becoming pregnant. It also may make it harder to get pregnant. Caffeine also keeps many people from sleeping, causes jitteriness, and affects calcium metabolism. The caffeine in a cup or two of coffee is harmless to most people. But if you drink more than a couple of cups of coffee or cans of caffeine-containing soda per day, experience symptoms noted above, are at risk of osteoporosis, or are pregnant, you should rethink your habit.



Afri-Cola 100.0 (?)

Jolt 71.2

Sugar-Free Mr. Pibb 58.8

Mountain Dew 55.0 (no caffeine in Canada)

Diet Mountain Dew 55.0

Kick citrus 54 (36mg per 8oz can, caffeine from guarana)

Mello Yellow 52.8

Surge 51.0

Tab 46.8

Battery energy drink -- 140mg/l = 46.7mg/can

Coca-Cola 45.6

Diet Cola 45.6

Shasta Cola 44.4

Shasta Cherry Cola 44.4

Shasta Diet Cola 44.4

Mr. Pibb 40.8

OK Soda 40.5

Dr. Pepper 39.6

Pepsi Cola 37.2

Aspen 36.0

Diet Pepsi 35.4

RC Cola 36.0

Diet RC 36.0

Diet Rite 36.0

Canada Dry Cola 30.0

Canada Dry Diet Cola 1.2

7 Up 0



Coffee, Tea -

Drip 115-175

Espresso 100mg of caffeine

1 serving (1.5-2oz)



Brewed 80-135

Instant 65-100

Decaf, brewed 3-4

Decaf, instant 2-3

Tea, iced (12 ozs.) 70

Tea, brewed, imported 60

Tea, brewed, U.S. 40

Tea, instant 30







Ref: lactose.co.uk

& Center of science for the public intrest (http://www.cspinet.org/reports/chemcuisine.htm#Alphabetical & www.faqs.org

L-Carnitine is not an amino acid in the strict sense (it is not used as a neurotransmitter or in protein synthesis), however L-Carnitine bears many resemblances to amino acids and is usually grouped under this heading. L-Carnitine (the "L" refers to its chemical polarity) is used by the body to transport long chain fatty acids to the mitochondria in your cells, where they are burned for energy. Since this fat burning is such a major source of muscular energy, deficiencies in L-Carnitine are manifested as low energy levels and muscular weakness. L-Carnitine deficiencies can also appear as mental confusion or cloudiness, angina (heart pain) and weight gain.

L-Carnitine can be manufactured in the body provided the requisite vitamins and minerals are also present. These vitamins and minerals are B1, B6, C, and iron. The amino acids lysine and methionine are also needed for L-Carnitine synthesis. L-Carnitine is also present in meats and other animal foods, so if you are a vegetarian or vegan you may want to consider supplementing with L-Carnitine. This would be especially important if you are an athlete, since you are using lots of L-Carnitine during periods of exertion

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.

A plant that is native to Europe, also known as Blessed Thistle, Marian Thistle and Our Lady's Thistle. The principal active compounds in milk thistle are silybin, silydianin and silychristin; these are collectively known as silymarin. These compounds are believed to be responsible for milk thistle's ability to support healthy liver function.



Source: GNC.com



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.

Glycerol ester of wood rosin, glyceryl abietate, or Ester gum is a food additive used as an emulsifier and stabiliser, to keep oils in suspension in water.[1] It is common in soft drinks, lemonades, Squirt, Full Throttle citrus and guava rockstar energy drinks, Hawaiian Punch Brand juices, Fresca Peach Citrus sparkling flavored soda, Raspberry flavored Lucozade, eyeliner pencils, Fierce Grape Gatorade and Gatorade "Tiger" Quiet Storm.[2] It has E number E445. It is water-soluble and leaves the body through urine.

The Ginkgo tree is the only living representative of the order Ginkgoales, with its earliest leaf fossils dating back to 270 million years ago in the Permian period, so in the era of the dinosaurs it already existed. The earliest record of the use of the leaves as a medicine is said to be mentioned in the Chinese Materia Medica Shen Nung (which should originate from about 2800 BC) as an aid for blood circulation and the lungs. Nowadays Ginkgo is prescribed in Europe and used by many people in the U.S., Canada and other countries for its medicinal abilities.



Source: Foodfacts.com



Also known as the maidenhair tree, gingko is an herb native to China. Gingko became popular in the 1960's when technology isolated flavinoids as the active ingredient. These essential compounds help protect against free radical damage. To date, approximately 40 flavanoids have been identified in gingko. In addition to its antioxidant properties, gingko is also used to support increased blood flow to the brain.



Source: GNC.com

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.

Approved in the United States in April 1998, sucralose (a synthetic chemical) can be used in soft drinks, baked goods, ice cream, sweetener packets, and other products. It previously had been used in Canada, Europe, and elsewhere. Sucralose is safer than saccharin and cyclamate and doesn’t raise the concerns that tests on acesulfame-K and aspartame have raised.

Guarana (pronounced gwa-ra-naa) is a berry that grows in Venezuela and the northern parts of Brazil. The name 'Guarana' comes from the Guarani tribe that lives in Brazil.

The taste of Guarana is distinctive and unique, and the main reason for its success in Brazil as a soft drink. The main ingredient of guarana is guaranine, which is chemically identical to caffeine. This is the reason for the energy boost people get after taking guarana.

The success in Brazil was reason enough for the Pepsi and Coca Cola to start the production of their own guarana soda varieties. Pepsi tried to market 'Josta' in the US (and failed); Coca Cola still sells 'Kuat' in Brazil (with some success). In most cases, imitation brands still can't compete with the original Brazilian brands



Extract

The distilled or evaporated oils of foods or plants (such as nuts, seeds, fruits, vegetables, herbs, spices, bark, buds, roots, leaves, meat, poultry, seafood, fish, dairy foods, or eggs) that are dissolved in an alcohol base or allowed to dry to be used as a flavoring. Food extracts as they are often labeled, are used to add a concentrated flavor to many food dishes, especially baked goods and desserts, without adding additional volume. Available in solid (cubes, granules or powdered), liquid or jelled form, extracts may be labeled as pure, natural or artificial. Pure and natural extracts are governed by laws in many countries that require compliance with procedures that take the extract ingredients directly from the named flavor, such as extracting oils directly from the vanilla bean to make pure or natural vanilla extract. Artificial extracts are flavors that do not necessarily use any ingredients directly from a source named for the extract but instead used combinations of ingredients to arrive at a flavor representative of the named food extract, such as artificial lemon extract. Some of the most widely used extracts include vanilla, almond, anise, maple, peppermint, and numerous solid or jelled extracts such as beef and chicken bouillon or meat demi-glaces. As an example of how the pure and natural extract is made, vanilla extract is created by soaking vanilla beans in water and an alcohol-based solution where it ages for several months, during which time the vanilla flavor is extracted from the bean. Anise extract, a sweet licorice tasting flavoring, is produced by dissolving the oil of anise seeds into alcohol.



Grape extract is produced to assist with the wine making process. Compounds from the skin of grapes are extracted and added to the wine in order to impart tannin, color, and body into a wine. The characteristics of the wine can be changed dramatically by the amount of time the wine is in contact with the skins. If the grapes are in contact for too long, the resulting wine may be too potent, or what is sometimes called “over-extracted”.



Juices of fruits and vegetables are often extracted as juice extracts to be used similar to other food extracts, as a flavoring when preparing foods. A common utensil for the purpose of extracting lemon juice is available to assist with home recipes requiring a lemon flavoring.

Vitamin B3



Also called Niacin, Nicotinic Acid, Niacinimide, Nicotinic.



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

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



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



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

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.

Panax Ginseng has been used by the Chinese for more than 5,000 years. Panax is derived from the Latin word panacea meaning "cure all". Although there are other types of ginseng, the Panax form offers the highest level and range of ginsenosides. Its many attributes include increased mental and physical endurance, helping the body handle stress more effectively, a reduction in cholesterol, increased energy, relief in some of the discomforts of menopause and enhanced sexual desire. Though benefits may vary, this unique herb will continue to be a leader in the expanding use of botanicals for personal healing.



Extract

The distilled or evaporated oils of foods or plants (such as nuts, seeds, fruits, vegetables, herbs, spices, bark, buds, roots, leaves, meat, poultry, seafood, fish, dairy foods, or eggs) that are dissolved in an alcohol base or allowed to dry to be used as a flavoring. Food extracts as they are often labeled, are used to add a concentrated flavor to many food dishes, especially baked goods and desserts, without adding additional volume. Available in solid (cubes, granules or powdered), liquid or jelled form, extracts may be labeled as pure, natural or artificial. Pure and natural extracts are governed by laws in many countries that require compliance with procedures that take the extract ingredients directly from the named flavor, such as extracting oils directly from the vanilla bean to make pure or natural vanilla extract. Artificial extracts are flavors that do not necessarily use any ingredients directly from a source named for the extract but instead used combinations of ingredients to arrive at a flavor representative of the named food extract, such as artificial lemon extract. Some of the most widely used extracts include vanilla, almond, anise, maple, peppermint, and numerous solid or jelled extracts such as beef and chicken bouillon or meat demi-glaces. As an example of how the pure and natural extract is made, vanilla extract is created by soaking vanilla beans in water and an alcohol-based solution where it ages for several months, during which time the vanilla flavor is extracted from the bean. Anise extract, a sweet licorice tasting flavoring, is produced by dissolving the oil of anise seeds into alcohol.



Grape extract is produced to assist with the wine making process. Compounds from the skin of grapes are extracted and added to the wine in order to impart tannin, color, and body into a wine. The characteristics of the wine can be changed dramatically by the amount of time the wine is in contact with the skins. If the grapes are in contact for too long, the resulting wine may be too potent, or what is sometimes called “over-extracted”.



Juices of fruits and vegetables are often extracted as juice extracts to be used similar to other food extracts, as a flavoring when preparing foods. A common utensil for the purpose of extracting lemon juice is available to assist with home recipes requiring a lemon flavoring.

Vitamin 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.

Pyridoxine Hydrochloride

Activated vitamin B-6 is extensively involved in the metabolism of amino acids. efficiently from pyridoxine in the liver. Ex cessive protein intake, alcohol or contraceptive use also indicates a greater need for vitamin B-6. It also plays a crucial role in the multiplication of cells.



Source: Vitamin & Mineral Safety 2nd edition - by John N. Hathcock PHD

Color(s)

This term is usually followed by a specific color that the food item contains. It can be naturally derived food coloring or artificial depending on the manufacturer. Natural dyes are extracts that are plant based, while artificial dyes are petroleum based.

"U.S. Still Using Toxic Dyes Left Out of U.K. Goods." Health Freedom Alliance. 14 Mar. 2011. Web. 16 May 2011. .

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.

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.