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Tuna are several species of ocean-dwelling fish in the family Scombridae. Tuna are fast swimmers and like most other fish species are cold-blooded. Unlike most ocean fish species, which have white flesh, the flesh of tuna is pink. This is because the tuna's blood has a higher oxygen carrying ability than other fish species. Some of the larger tuna species such as the bluefin tuna can raise their blood temperature above the water temperature with muscular activity. Though not really warm-blooded, this enables them to live in cooler waters and survive a wider range of circumstances.



Mercury levels are oftentimes relatively high in tuna, as they sit higher in the food chain.



Canned tuna is one of the richest and most convenient sources of Omega-3. With benefits ranging from protective and preventive qualities on overall cardiac health and improved eye and skin health, the omega-3 acids found in tuna are an essential component of a balanced diet. Fortunately, omega-3's are abundant in most types of seafood but especially in cold-water varieties like tuna, one of the most omega-3 rich fish species.









en.wikipedia.org & www.tunafacts.com

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.

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.

When the word Vegetable(s) are used, There is a list to the right if not here are some of the Vegetable(s)used



Asparagus ,Avocado, Bell peppers, Broccoli, Brussels sprouts,Cabbage, Cauliflower,Celery ,Collard greens ,Cucumber ,Eggplant ,Fennel bulb,

Garlic, Green beans, Green peas, Kale ,Leeks, Mushrooms, Crimini Mushrooms, Shiitake,Mustard greens, Olives, Onions ,Parsley, Romaine lettuce, Sea vegetables ,Spinach, Squash, summer Squash, winter Swiss chard ,Tomato, fresh Turnip Greens.

Clostridium perfringens, a foodborne disease causing bacterium which can grow in the absence of air, is widely distributed in nature and often finds its way into foods, especially processed foods. The major problem related to cases of C. perfringens food poisoning is improper holding temperatures, whether a failure to cool thoroughly after cooking or holding at too low a temperature on a steam table. This study was undertaken to determine the influence of various combinations of inhibitory factors of the food such as acidity, salt content, holding temperature, and sodium pyrophosphate (a common food additive) on the growth of C. perfringens. The data suggest that sodium pyrophosphate can inhibit C. perfringens and may provide processed meats and other pre-prepared foods with protection from this bacterium, particularly if employed in conjunction with a combination of high acidity, high salt levels, and adequate refrigeration. It is now possible for regulators and food processors to know ahead of time how changes in food composition and holding temperature will affect the growth of this disease agent

Tuna are several species of ocean-dwelling fish in the family Scombridae. Tuna are fast swimmers and like most other fish species are cold-blooded. Unlike most ocean fish species, which have white flesh, the flesh of tuna is pink. This is because the tuna's blood has a higher oxygen carrying ability than other fish species. Some of the larger tuna species such as the bluefin tuna can raise their blood temperature above the water temperature with muscular activity. Though not really warm-blooded, this enables them to live in cooler waters and survive a wider range of circumstances.



Mercury levels are oftentimes relatively high in tuna, as they sit higher in the food chain.



Canned tuna is one of the richest and most convenient sources of Omega-3. With benefits ranging from protective and preventive qualities on overall cardiac health and improved eye and skin health, the omega-3 acids found in tuna are an essential component of a balanced diet. Fortunately, omega-3's are abundant in most types of seafood but especially in cold-water varieties like tuna, one of the most omega-3 rich fish species.









en.wikipedia.org & www.tunafacts.com

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.

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.

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

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



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

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.

The extractive form of paprika is an oleoresin, prepared from the dried, deseeded and ground pods using either hexane or ethylene dichloride (with the trend more to hexane today) The solvent is removed under vacuum to reduce color loss. The major producers are the U.S., Spain, Morocco and Ethiopia. A number of other countries also produce it in smaller quantities.

The oleoresin is used mainly in certain sausage products, cheeses, soups and other foods where characteristic paprika coloring and flavor are desired. Oleoresin paprika can be standardized to a wide range of ASTA color values and solubility characteristics for different applications. This flexibility often makes oleoresin paprika the product of choice where appearance of the finished product is thee prime consideration

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.

Celery is a very good source of fiber, and a good source of potassium and calcium. Look for bunches with a good tight formation, leaves should be fresh and unwilted. Stems should be firm and crisp when snapped. Brown or cracked bunches should be avoided.



The whole plant is gently stimulant, nourishing, and restorative; it can be liquefied, with the juice taken for joint and urinary tract inflammations, such as rheumatoid arthritis, cystitis, or urethritis, for weak conditions, and for nervous exhaustion.



More specific uses: The seeds are mainly used as a diuretic, these help clear toxins from the system, so are especially good for gout, where uric acid crystals collect in the joints, and arthritis.



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

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.

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).

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.

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 dry and fresh (or soft) bread crumbs, and the two should not be used interchangeably. Fresh crumbs are made by placing bread slices (trimmed of crusts or not) in a food processor or blender and processing until the desired size of crumb is reached. They can be stored, tightly sealed, in the refrigerator for a week or frozen for at least 6 months. Fresh bread crumbs give more texture to breaded dishes. Dry bread crumbs-either plain or flavored-can be purchased in any supermarket. Homemade dry crumbs are made by placing a single layer of bread slices on a baking sheet and baking at 300°F until completely dry and lightly browned. The slices are cooled before processing in a blender or food processor until very fine.

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



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

Cultured Dextrose is an antimicrobial agent made from food grade dairy cultures grown on dextrose. These cultures are then pasteurized, dried and made into a useable powder with maltodextrin as the carrier. By culturing the dextrose, the levels of naturally occuring acids, such as proprionic acid, are altered to increase their antimicrobial activity.

Sodium diacetate is a molecular compound of acetic acid and sodium acetate.



In general it is used as an antimicrobial agent in baked goods and other foods, and inhibits growth of many deleterious micro-organisms in dough and bread. At the same time its mild acid properties develop the pastry aroma without introducing too much acid or shallow a flavor character note.



The US Food and Drug Administration (FDA) affirmed sodium diacetate as a direct food substance generally recognized as safe (GRAS) and permitted the use in food with no limitation other than current good manufacturing practice

Salt.

"Please pass the sodium chloride." That's just another way you can request the salt for your baked potato the next time you sit down with your family for dinner.



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.

Egg white is the common name for the clear liquid (also called the albumen or the glair/glaire) contained within an egg. It is the cytoplasm of the egg, which until fertilization is a single cell (including the yolk). It consists mainly of about 15% proteins dissolved in water. Its primary natural purpose is to protect the egg yolk and provide additional nutrition for the growth of the embryo, as it is rich in proteins and also of high nutritional value. Unlike the egg yolk, it contains a negligible amount of fat. Egg whites have many culinary and non-culinary uses for humans.



Lysozymes, also known as muramidase or N-acetylmuramide glycanhydrolase, are a family of enzymes (EC 3.2.1.17) which damage bacterial cell walls by catalyzing hydrolysis of 1,4-beta-linkages between N-acetylmuramic acid and N-acetyl-D-glucosamine residues in a peptidoglycan and between N-acetyl-D-glucosamine residues in chitodextrins. Lysozyme is abundant in a number of secretions, such as tears, saliva, and mucus. It is also present in cytoplasmic granules of the polymorphonuclear neutrophils (PMN). Large amounts of lysozyme can be found in egg white. C-type lysozymes are closely related to alpha-lactalbumin in sequence and structure making them part of the same family.



In humans, the lysozyme enzyme is encoded by the LYZ gene.

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

Sulfiting agents prevent discoloration (dried fruit, some "fresh" shrimp, and some dried, fried, or frozen potatoes) and bacterial growth (wine). They also destroy vitamin B-1 and, most important, can cause severe reactions, especially in asthmatics. If you think you may be sensitive, avoid all forms of this additive, because it has caused at least twelve known deaths and probably many more.

Food preservative used during processing; prolong shelf life, improve food taste? Additives, simple substances like salt, sugar, artificial chemicals used as antioxidant, anti-microbial, artificial colors for better eye appeal. Currently there are over 3000 additives used in processing that have a variety of functions.



These substances in foods can affect individuals who are sensitive with some type of allergy, asthma, hay fever, etc. Few of these can affect non-allergic people as well. Some substances can cause more reactions than others can. For example, a response to sulfur dioxide and sodium benzoate occurs more commonly in asthmatics than a response to the color tartrazine.



Some feel these responses are not true allergies as one sees but more as a chemical response. Reactions depend on the types of food preservatives used or additive ingested. These may include vomiting, rashes, hives, a tight chest, headaches, worsening of eczema, and many other symptoms. Similar reactions may occur with an allergy to a food such as egg, nuts, etc.



Some edibles have natural elements that may affect you too. For example, fish that is not fresh may have a high level or histamine, cheese may have tyramine, and you may react to the histamine in wine and not the sulfur dioxide!



Antioxidant stop fats and oils from going rancid; for instance, ascorbic acid in butter. BHA and the related compound butylate hydroxy toluene have been used for years, mostly in products that are high in fats and oils and as a preservative for dry types, such as cereals. They slow the development of off-flavors, odors, and color changes caused by oxidation. Some report problems of rashes, hives, and occasionally tight chests. Studies show this to cause tumors in fish, hamsters, mice and rats.









www.appliedozone.com/riskstwo.html

Sodium Benzoate

Used as a food preservative or antiseptic, sodium benzoate is a white crystalline powder chemically known as C7H5O2Na or E211. Although it is classified by the Federal Drug Administration as safe, sodium benzoate is a controversial additive. Sodium benzoate was previously used for centuries as a preservative to prevent the growth of microbial organisms in the food. In presence of Vitamin C (ascorbic acid) such as in jams, sodium benzoate can form the chemical benzene. Benzene is known to damage DNA, genetic material, which can lead to leukemia and other cancers. Since sodium benzoate works best in acidic environments, the consumption of sodium benzoate is a rising issue.

"Sodium Benzoate Food Preservative - Research Paper - Misselleanor." Free Term Papers, Research Papers, Essays, Book Reports | OPPapers.com. Web. 16 May 2011. .

"Food Additives ~ CSPI’s Food Safety." Center for Science in the Public Interest. Web. 16 May 2011. .

Crystallization is white crystal granule: Anhydrous compound is crystal powder. It has a seashell taste. Helps control Moisture.

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..

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.

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.

Any of several species of plant grown for its acrid seeds and leaves, which are called MUSTARD GREENS. The MUSTARD plant belongs to the same family as broccoli, Brussels sprouts, collards, kale and kohlrabi. There are two major types of mustard seed-white (or yellow) and brown (or Asian). A third species, the black mustard seed, has been replaced for most purposes by the brown species because the latter can be grown and harvested more economically.



Most mustard seed is ground into powder to make prepared mustard.

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

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.

Wine is an alcoholic beverage. The word wine in and of itself is defined as the produce by the fermentation of the juice of grapes - grapes are naturally, chemically balanced to normally ferment completely without requiring extra sugars, acids, enzymes or other nutrients. Other fruits such as apples, berries and blackcurrants are sometimes also fermented. These, however, are referred to as "apple wine" or "elderberry wine". Non-grape wines are called fruit wine or country wine. Other products made from starch-based materials, such as barley wine, rice wine (sake), are more similar to beers. The English word wine and its equivalents in other languages are protected by law in many jurisdictions.



The word wine comes from the Old English win, which derives from the Proto-Germanic *winam, an early borrowing from the Latin vinum, "wine" or "(grape) vine" — itself derived from the Proto-Indo-European word *win-o (cf. Ancient Greek ????? oînos). Branches of Semitic languages have similar terms for grape/wine (S. Semitic & Arabic weyn, Hebrew yayin, Akkad. inu, proto-Semitic *wayn-) ; however, the exact relationship with the Indo-European words for vine is disputed. It is generally agreed to have been an early wanderwort . Both Hebrew and Arabic have a separate word for grape - enba/inab which is cognate with fruit in other semitic languages, e.g. Akkadian inbu, Syriac enba; and the choice of translation for the Hebrew yayin as grape may have been as a result of scholars influenced by the agenda of the temperance movement.

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.

Tartaric acid is a white crystalline diprotic organic acid. It occurs naturally in many plants, particularly grapes, bananas, and tamarinds, and is one of the main acids found in wine. It is added to other foods to give a sour taste, and is used as an antioxidant. Salts of tartaric acid are known as tartrates. It is a dihydroxy derivative of succinic acid.



Tartaric acid was first isolated from potassium tartrate, known to the ancients as tartar, c. 800 by the Persian alchemist Jabir ibn Hayyan,[citation needed] who was also responsible for numerous other basic chemical processes still in use today. The modern process was developed in 1769 by the Swedish chemist Carl Wilhelm Scheele. The chirality of tartaric acid was discovered in 1832 by Jean Baptiste Biot, who observed its ability to rotate polarized light. Louis Pasteur continued this research in 1847 by investigating the shapes of ammonium sodium tartrate crystals, which he found to be asymmetric. Pasteur was the first to produce a pure sample of levotartaric acid.

Any of a class of carbohydrates found in certain plant cell walls and tissues. They are principally composed of a galactose derivative, galacturonic acid. In fruits, pectin keeps the walls of adjacent cells joined together, helping them remain firm and hold their shape. As fruits become overripe, the pectin breaks down to simple sugars that dissolve more readily, so the fruits become soft and lose their shape. Because it forms a thick, gel-like solution when added in small amounts to fruit acids, sugar, and water, pectin is used to make jellies, jams, and marmalades. Its thickening properties also make it useful in the confectionery, pharmaceutical, and textile industries.

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.

Mustard's history dates back at least 3000 years ago to ancient Asian, Egyptian, Greek, and Roman civilizations. It was the Roman army that first brought the popular seeds to France.

Mustard is made from the seeds of a plant in the Cruciferae family. Nearly all the mustards found in your supermarket come from only three varieties, Brassica nigra, Brassica juncea, or Brassica hirta.

It was in Dijon, France, that Jean Naigeon first created, in 1856, what would become known as "Dijon Mustard". What Naigeon did, that proved to be so successful, was that he substituted verjuice (a sour juice made from unripe grapes) for the usual vinegar. The result was a less acidic and smoother tasting mustard. In fact, the term "Dijon Mustard" refers to this recipe and not to the city itself.



Today, authentic Dijon-style mustard can be made anywhere in the world as long as it follows the original recipe established in Dijon. Specifically, Dijon mustard must be prepared from brown or black ground mustard seeds. The seed coats must be filtered out and no coloring agents, stabilizing agents, or fillers may be used. These days, however, instead of using verjuice Dijon mustard is more commonly made using vinegar, wine, or green grape juice.

Acetic acid is formed when common airborne bacteria interact with the alcohol present in fermented solutions such as WINE, BEER or CIDER. Acetic acid is the constituent that makes vinegar sour. Acetic acid has been produced and used by humans since before the dawn of recorded history. Vinegar is formed from dilute solutions of alcohol, such as wine, by the action of certain bacteria in the presence of oxygen. These bacteria require oxygen, and the overall chemical change is the reaction of ethanol with oxygen to form acetic acid and water. Acetic acid is a clear, colorless liquid with a sharp, irritating odor of vinegar. The chemical compound acetic acid (from Latin acetum, meaning "vinegar"), or more properly ethanoic acid, is the acid that gives vinegar its sour taste. Acetic Acid is often used as a drying agent in packaged foods to extend shelf life.

Acetic acid is used as a food additive, as a photographic chemical, in the manufacture of plastics the primary use of acetic acid is used in the manufacture of cellulose acetate for films and plastic goods; about 75 percent of the acetic anhydride produced annually in the United States is used for this purpose. Approximately 1.5 percent of the annual acetic anhydride production is used in the synthesis of aspirin. Other uses include the manufacture of industrial chemicals, pharmaceuticals, perfumes, plastics, synthetic fibers, explosives, and weed killers. Because acetic anhydride reacts with water, it is sometimes used as a dehydrating agent in reaction mixtures where removal of water is necessary.

Food preservative used during processing; prolong shelf life, improve food taste? Additives, simple substances like salt, sugar, artificial chemicals used as antioxidant, anti-microbial, artificial colors for better eye appeal. Currently there are over 3000 additives used in processing that have a variety of functions.



These substances in foods can affect individuals who are sensitive with some type of allergy, asthma, hay fever, etc. Few of these can affect non-allergic people as well. Some substances can cause more reactions than others can. For example, a response to sulfur dioxide and sodium benzoate occurs more commonly in asthmatics than a response to the color tartrazine.



Some feel these responses are not true allergies as one sees but more as a chemical response. Reactions depend on the types of food preservatives used or additive ingested. These may include vomiting, rashes, hives, a tight chest, headaches, worsening of eczema, and many other symptoms. Similar reactions may occur with an allergy to a food such as egg, nuts, etc.



Some edibles have natural elements that may affect you too. For example, fish that is not fresh may have a high level or histamine, cheese may have tyramine, and you may react to the histamine in wine and not the sulfur dioxide!



Antioxidant stop fats and oils from going rancid; for instance, ascorbic acid in butter. BHA and the related compound butylate hydroxy toluene have been used for years, mostly in products that are high in fats and oils and as a preservative for dry types, such as cereals. They slow the development of off-flavors, odors, and color changes caused by oxidation. Some report problems of rashes, hives, and occasionally tight chests. Studies show this to cause tumors in fish, hamsters, mice and rats.









www.appliedozone.com/riskstwo.html

Potassium sorbate is the potassium salt of sorbic acid, and is much more soluble in water than the acid. Potassium sorbate will produce sorbic acid once it is dissolved in water and is the most widely used food preservative in the world. It is effective up to pH 6.5 but effectiveness increases as the pH decreases.

Celery is a very good source of fiber, and a good source of potassium and calcium. Look for bunches with a good tight formation, leaves should be fresh and unwilted. Stems should be firm and crisp when snapped. Brown or cracked bunches should be avoided.



The whole plant is gently stimulant, nourishing, and restorative; it can be liquefied, with the juice taken for joint and urinary tract inflammations, such as rheumatoid arthritis, cystitis, or urethritis, for weak conditions, and for nervous exhaustion.



More specific uses: The seeds are mainly used as a diuretic, these help clear toxins from the system, so are especially good for gout, where uric acid crystals collect in the joints, and arthritis.



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

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.

Celery is a very good source of fiber, and a good source of potassium and calcium. Look for bunches with a good tight formation, leaves should be fresh and unwilted. Stems should be firm and crisp when snapped. Brown or cracked bunches should be avoided.



The whole plant is gently stimulant, nourishing, and restorative; it can be liquefied, with the juice taken for joint and urinary tract inflammations, such as rheumatoid arthritis, cystitis, or urethritis, for weak conditions, and for nervous exhaustion.



More specific uses: The seeds are mainly used as a diuretic, these help clear toxins from the system, so are especially good for gout, where uric acid crystals collect in the joints, and arthritis.



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

Food preservative used during processing; prolong shelf life, improve food taste? Additives, simple substances like salt, sugar, artificial chemicals used as antioxidant, anti-microbial, artificial colors for better eye appeal. Currently there are over 3000 additives used in processing that have a variety of functions.



These substances in foods can affect individuals who are sensitive with some type of allergy, asthma, hay fever, etc. Few of these can affect non-allergic people as well. Some substances can cause more reactions than others can. For example, a response to sulfur dioxide and sodium benzoate occurs more commonly in asthmatics than a response to the color tartrazine.



Some feel these responses are not true allergies as one sees but more as a chemical response. Reactions depend on the types of food preservatives used or additive ingested. These may include vomiting, rashes, hives, a tight chest, headaches, worsening of eczema, and many other symptoms. Similar reactions may occur with an allergy to a food such as egg, nuts, etc.



Some edibles have natural elements that may affect you too. For example, fish that is not fresh may have a high level or histamine, cheese may have tyramine, and you may react to the histamine in wine and not the sulfur dioxide!



Antioxidant stop fats and oils from going rancid; for instance, ascorbic acid in butter. BHA and the related compound butylate hydroxy toluene have been used for years, mostly in products that are high in fats and oils and as a preservative for dry types, such as cereals. They slow the development of off-flavors, odors, and color changes caused by oxidation. Some report problems of rashes, hives, and occasionally tight chests. Studies show this to cause tumors in fish, hamsters, mice and rats.









www.appliedozone.com/riskstwo.html

Sodium Benzoate

Used as a food preservative or antiseptic, sodium benzoate is a white crystalline powder chemically known as C7H5O2Na or E211. Although it is classified by the Federal Drug Administration as safe, sodium benzoate is a controversial additive. Sodium benzoate was previously used for centuries as a preservative to prevent the growth of microbial organisms in the food. In presence of Vitamin C (ascorbic acid) such as in jams, sodium benzoate can form the chemical benzene. Benzene is known to damage DNA, genetic material, which can lead to leukemia and other cancers. Since sodium benzoate works best in acidic environments, the consumption of sodium benzoate is a rising issue.

"Sodium Benzoate Food Preservative - Research Paper - Misselleanor." Free Term Papers, Research Papers, Essays, Book Reports | OPPapers.com. Web. 16 May 2011. .

"Food Additives ~ CSPI’s Food Safety." Center for Science in the Public Interest. Web. 16 May 2011. .

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.

The sulfur compound allicin, produced by crushing or chewing fresh garlic or by taking powdered garlic products with allicin potential, in turn produces other sulfur compounds: ajoene, allyl sulfides, and vinyldithiins. Aged garlic products lack allicin, but may have activity due to the presence of S-allylcysteine.



Many publications have shown that garlic supports the cardiovascular system. While earlier trials suggest it may mildly lower cholesterol and triglyceride levels in the blood, more recent trials found garlic to have minimal success in lowering cholesterol and triglycerides. Garlic also inhibits platelet stickiness (aggregation) and increases fibrinolysis, which results in a slowing of blood coagulation. It is mildly antihypertensive and has antioxidant activity

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.

Red Pepper is made from the ground fruit of a plant in the Capsicum family. The fruits, commonly known as "chilies" or "chili peppers," are fiery red or orange pods which rarely grow to more than 4 inches in length. The ground product ranges from orangered, to deep, dark red. According to the American Spice Trade Association, "Red Pepper" is the preferred name for all hot red pepper spices. Cayenne Pepper is another name for the same type of product. Some manufacturers use the term Cayenne Pepper to refer to a hotter version of Red Pepper.

Capsicum peppers are native to Mexico, Central America, the West Indies, and parts of South America. The Spanish discovered the pods in the New World and brought them back to Europe. Before the arrival of Spaniards, Indians in Peru and Guatemala used capsicum medicinally to treat stomach and other ailments

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.

The pepper sauce that Edmund McIlhenny created in 1868 on Avery Island is much the same TABASCO® Sauce that is produced today, on that very same site. The basic recipe, the process by which it’s made, and the ingredients remain unchanged. And five generations of McIlhennys and employees have dedicated themselves to preserving its legacy.



After the peppers are picked, they are mashed and then mixed with a small amount of Avery Island salt, extracted from the salt mines that lie beneath the Island. The pepper mash is placed in white oak barrels, and the wooden tops of the barrels are then covered with more Avery Island salt, which acts as a natural barrier to protect the barrels’ contents. The mash is allowed to ferment and then age for up to three years in the McIlhenny warehouse.



The mash is inspected by a member of the McIlhenny family. When approved, the fully-aged mash is then blended with high quality distilled vinegar. Numerous stirrings and about four weeks later, the pepper skins, pulp and seeds are strained out using 3 different-sized screens. Then the “finished” sauce is bottled by modern methods, labeled in 22 languages and dialects, and prepared for shipment to over 160 countries and territories around the world.

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.

Malted barley is barley that has been allowed to germinate (sprout) to a degree and is then dried. This is accomplished industrially by increasing the water content of the seed to 40-45% by soaking it for a period close to 40 hours. The seed is then drained and held at a constant temperature (60 F) for close to 5 days until it starts to sprout. The barley is slowly dried in a kiln at temperatures gradually rising to 122 F for lighter malts and 220 F for darker malts. This kiln drying takes about 30 hours. Finally, the rootlets from the partially germinated seeds are removed.

Vitamin B3



Also called Nicotinic Acid, Niacinamide, Nicotinic.



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

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



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



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

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

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

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



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



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

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

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



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



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

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.

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).

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.

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.

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.

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

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

Based on its histroy of use no food safety problems have been shown to occur with this chemical at the levels commonly used in foods. It is used in bread, rolls, and buns, artifically sweetened fruit jelly, canned potatoes, canned sweet peppers, canned tomatoes and as a jelling agent. In the canned products it provides calcium which has been shown to maintain the firmness of friuts and vegetables during the canning process.It also provides a source of calcium which aids in the jelling of artifically sweetened friut jellies. It acts as a dough conditioner in bakery products.

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.

(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.

derived from plants of the genus Fumaria esp. F.officianalis or from the fermentation of glucose with fungi; flavor, acidify, as an antioxidant or raising agent used in soft drinks and cake mixes

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

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

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.



The most common dough conditioners are sodium stearoyl 2 lactylate, calcium stearoyl lactate, barley malt, ethoxylated and succinylated monoglycerides, and polysorbate 60.

Food preservative used during processing; prolong shelf life, improve food taste? Additives, simple substances like salt, sugar, artificial chemicals used as antioxidant, anti-microbial, artificial colors for better eye appeal. Currently there are over 3000 additives used in processing that have a variety of functions.



These substances in foods can affect individuals who are sensitive with some type of allergy, asthma, hay fever, etc. Few of these can affect non-allergic people as well. Some substances can cause more reactions than others can. For example, a response to sulfur dioxide and sodium benzoate occurs more commonly in asthmatics than a response to the color tartrazine.



Some feel these responses are not true allergies as one sees but more as a chemical response. Reactions depend on the types of food preservatives used or additive ingested. These may include vomiting, rashes, hives, a tight chest, headaches, worsening of eczema, and many other symptoms. Similar reactions may occur with an allergy to a food such as egg, nuts, etc.



Some edibles have natural elements that may affect you too. For example, fish that is not fresh may have a high level or histamine, cheese may have tyramine, and you may react to the histamine in wine and not the sulfur dioxide!



Antioxidant stop fats and oils from going rancid; for instance, ascorbic acid in butter. BHA and the related compound butylate hydroxy toluene have been used for years, mostly in products that are high in fats and oils and as a preservative for dry types, such as cereals. They slow the development of off-flavors, odors, and color changes caused by oxidation. Some report problems of rashes, hives, and occasionally tight chests. Studies show this to cause tumors in fish, hamsters, mice and rats.









www.appliedozone.com/riskstwo.html

Potassium sorbate is the potassium salt of sorbic acid, and is much more soluble in water than the acid. Potassium sorbate will produce sorbic acid once it is dissolved in water and is the most widely used food preservative in the world. It is effective up to pH 6.5 but effectiveness increases as the pH decreases.

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.

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

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