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



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



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



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

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

Skimmed (about 0.1% fat)

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



Whole varieties

2% (reduced fat)

1% (low fat)

<0.5% (very low fat)

Skim (nearly no fat) or fat free

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

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

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 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.

A natural additive obtained from the bark of certain varieties of acacia tree. Gum arabic is colorless, tasteless and odorless and is used in commercial food processing to thicken, emulsify and stabilize foods such as candy, ice cream and sweet syrups.

A high quality milk protein that is Calcium Rich, manufactured from fresh pasteurized skimmed milk through precipitation of casein followed by neutralization and natural drying, which protects sensitive amino acids. In addition to the protein provided by calcium caseinate, this protein also provides (as the name suggests) the valuable mineral calcium. Calcium is important to bone, tendon as well as muscle growth.



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

Cellulose may be used in foods as a hydrocolloid. As a vegetable gum, it serves a major role as a stabilizer. Cellulose is also frequently used as a fat replacer or substitute. In foods, the cellulose ingredients are insoluble fibrous particles that are capable of holding water and suspending the dispersed particulates. It can replace fat because it gives an appropriate mouth feel and lends a glossy opaque appearance when used.

Cellulose is an excellent source of insoluble fiber. Unlike soluble fiber, insoluble fiber does not feed bacteria well and is not readily fermented into short chain fatty acids.

Canola is an oilseed crop which is grown primarily in regions of Western Canada. Each canola plant produces yellow flowers which, in turn, produce pods, similar in shape to pea pods but about 1/5th the size. Within the pods are tiny round seeds that are crushed to obtain canola oil. Each seed contains approximately 40 per cent oil. The remainder of the seed is processed into canola meal which is used as a high protein livestock feed.



Nutrition experts recognize canola oil as having the best fatty acid ratio. Research indicates the fatty acid composition of canola oil is most favourable in terms of health benefits and as part of a nutritionally balanced diet.

Potassium is a mineral that is found naturally in foods and is necessary for many normal functions of your body, especially the beating of your heart. Potassium is important in controlling the activity of your heart, muscles, nervous system, and just about every living cell in your body. Potassium helps activate enzymes for the use of amino acids, and is involved in bone calcification, the conversion of blood sugar into the stored glycogen for energy reserves, muscle contraction & coordination. It plays a role in maintaining the water balance & integrity of your cells. It is important to nerve transmission. It is involved in the transport of choline for acetylcholine synthesis in your brain. Protein & carbohydrate metabolism, glucose breakdown, & glycogen (stored glucose) are all potassium dependent. It is yet to be completely understood its function on the thyroid gland. Naturaly found in: kelp, fresh & dried fruits and vegetables, rice, wheat bran, potatoes, bananas, orange juice, apricots, nuts, seeds, grains, mushrooms, molasses, and some seafood.

Cellulose may be used in foods as a hydrocolloid. As a vegetable gum, it serves a major role as a stabilizer. Cellulose is also frequently used as a fat replacer or substitute. In foods, the cellulose ingredients are insoluble fibrous particles that are capable of holding water and suspending the dispersed particulates. It can replace fat because it gives an appropriate mouth feel and lends a glossy opaque appearance when used.

Cellulose is an excellent source of insoluble fiber. Unlike soluble fiber, insoluble fiber does not feed bacteria well and is not readily fermented into short chain fatty acids.

Used as an emulsifier.



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

An emulsion is a mixture of two immiscible (unblendable) substances. One substance (the dispersed phase) is dispersed in the other (the continuous phase). Examples of emulsions include butter and margarine, espresso, mayonnaise, the photo-sensitive side of photographic film, and cutting fluid for metalworking. In butter and margarine, a continuous liquid phase surrounds droplets of water (water-in-oil emulsion). Emulsification is the process by which emulsions are prepared.



Emulsions tend to have a cloudy appearance, because the many phase interfaces (the boundary between the phases is called the interface) scatter light that passes through the emulsion. Emulsions are unstable and thus do not form spontaneously. Energy input through shaking, stirring, homogenizers, or spray processes are needed to form an emulsion. Over time, emulsions tend to revert to the stable state of oil separated from water. Surface active substances (surfactants) can increase the kinetic stability of emulsions greatly so that, once formed, the emulsion does not change significantly over years of storage. Homemade oil and vinegar salad dressing is an example of an unstable emulsion that will quickly separate unless shaken continuously. This phenomenon is called coalescence, and happens when small droplets recombine to form bigger ones. Fluid emulsions can also suffer from creaming, the migration of one of the substances to the top of the emulsion under the influence of buoyancy or centripetal force when a centrifuge is used.



Emulsions are part of a more general class of two-phase systems of matter called colloids. Although the terms colloid and emulsion are sometimes used interchangeably, emulsion tends to imply that both the dispersed and the continuous phase are liquid.

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



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



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



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



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



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

Flavor(s) Artificial

"The term natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional."

The new labeling law effective in 2006, The Food Allergen Labeling and Consumer Protection Act (FALCPA), requires manufacturers to declare if one or more of the 8 major food allergens are contained in a natural flavoring. The top 8 major food allergens are defined as: milk, egg, fish, crustacean shellfish, tree nuts, wheat, peanuts and soybeans.

If you are managing food allergies other than the top 8 major food allergens, however, the new law will not be of assistance to you in identifying the sources in any natural flavoring stated on a label.

The FDA does not require companies to disclose ingredients of color or flavor additives so long as all the chemicals in them are considered by the agency to be GRAS ("generally recognized as safe") enabling companies to maintain secrecy of formulas. It also hides the fact that flavors often contain more ingredients than the foods to which they give taste.

A typical artificial strawberry flavor contains over 30 chemicals. According to manufacturer safety data sheets those chemicals cause eye irritation, corneal damage, eye burns, skin irritation, severe / permanent damage to digestive tract, gastrointestinal irritation, gastrointestinal tract burns, CNS depression, neurological effects, liver abnormalities, cardiac abnormalities, or other harm.

Natural flavor, according to the FDA, must be derived entirely from natural sources (herbs, spices, fruits, vegetables, beef, chicken, yeast, bark, roots, etc). Consumers prefer to see natural flavors on a label out of a belief they are more healthful.

Natural flavor is not necessarily more healthful or purer than an artificial flavor. Almond flavor when derived from natural sources may contain traces of hydrogen cyanide, a deadly poison. When derived by mixing oil of clove & amyl acetate, it does not. Natural flavors and artificial flavors are often manufactured at same chemical plants.

Flavor manufacturing may also involve biotechnology, using enzyme reactions, fermentation, & fungal and tissue cultures. Flavors created by these methods are considered natural flavors by the FDA.

In addition to flavor chemicals also think about genetic engineering of food, DNA or gene alteration, and medicines and hormones given to cows, cattle, hogs, and chickens. What affect does it have upon us? Some are suspected causes of cancer or other problems.

When a natural flavor or artificial flavor is added to a food or drink the resultant processed food is no longer natural & is potentially harmful.

Source: http://web.archive.org/web/20030608101921/www.cfsan.fda.gov/~dms/opa-bckg.html

(Thickening Agent) Carrageenan is obtained from seaweed. Large amounts of carrageenan have harmed test animals colons; the small amounts in food are generally recognized as safe.



A 2007 joint FAO (Food and Agriculture Organization)/WHO (World Health Organization) committee stated that “based on information available, it is inadvisable to use carrageenan or processed eucheuma seaweed in infant formulas.” While Carrageenan is “generally recognized as safe” in the US due to the very small amounts generally included in products, when it is included in formula, the infant tends to consume much more and is therefore at risk for negative health consequences, such as GI ulceration and intestinal inflammation. Carrageenan is banned for use in formula in the EU.

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.

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



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

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

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

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

Blueberries are very low in fat and sodium.

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

There is increasing interest in the roles played by magnesium, phosphate and calcium in the development and enhancement of physical performance by athletes and physically active individuals. This interest is sparked by knowledge that magnesium and phosphate are needed for energy production by cells, and calcium plays a key role in maintenance of bone mass and possible prevention of injuries. Support for generalized magnesium supplementation is low unless individuals have decreased cellular magnesium. Acute and chronic supplementation with phosphate compounds does not increase physical work capacity or endurance in humans. Low calcium intake can predispose active individuals to lingering problems with bone stress injuries

calcium phosphate (dibasic) is used as dietary supplement in doses of 1g orally

The correct balance of calcium and phosphorous is essential for ensuring correct growth and development of the skeletal system.

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

Vitamin E

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



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



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

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

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



Source: Foodfacts

The term “vitamin E” refers to a family of eight related, lipid-soluble, antioxidant compounds widely distributed in plants. The tocopherol and tocotrienol subfamilies are each composed of alpha, beta, gamma, and delta vitamers having unique biological effects. Different ratios of these compounds are found in anatomically different parts of a plant. For example, the green parts of a plant contain mostly alpha-tocopherol and the seed germ and bran contain mostly tocotrienols. Along with other nutrients tocopherols and tocotrienols are concentrated in the bran layers of the rye grain, and are only present at low levels in the flour endosperm. Tocopherols are also present in algae, mint teas, and other food stuff.87-93



When this family of compounds was first discovered and determined to be essential for health, a standardized test for its activity was devised for which the members of the family were rated for their biological activity. In one test, alpha tocopherol scored highest and was rated 100% with all others having lower ratings. In accordance with this rating, alpha-tocopherol was deemed to be the essential compound and was called vitamin E. One International Unit (IU) of vitamin E activity is the activity under this rating of one mg of the plant-derived form of alpha-tocopherol.94



Since the original rating method was established, many additional important biological effects of these compounds have been discovered and many nutritional scientists now consider that rating method to be incomplete. For example, by the original rating, gamma-tocopherol was only 10% to 30% as strong as alpha-tocopherol, yet more recent studies have shown it to be essential for maintaining the health of cell membranes, especially if alpha-tocopherol is being supplemented. New studies continue to elucidate the unique benefits of individual members of the vitamin E family. For these and other reasons, the original definition of vitamin E has been enhanced to include all eight family members and the related compounds that convert to them in the body.94



Vitamin E compounds are usually produced and made available in esterified form as alpha-tocopheryl acetate or alpha-tocopheryl succinate. Neither of these forms has any antioxidant activity until converted to alpha-tocopherol in the body, but they are much more stable with respect to storage time and temperature than the unesterified forms. Moreover, while the acetate form is rapidly activated within the body, activation of the succinate form is slower. The succinate form appears to access and benefit areas of the tissues that are unavailable to the other forms. For this reason, there is a tendency to regard alpha-tocopherol succinate as a distinctly different and beneficial compound. Alpha-tocopherol succinate appears to have longer half-life in the body, and does not interfere with vitamin A or K absorption.95-98



Serious vitamin takers prefer cold-water dispersible dry powder vitamin E supplements in the form of alpha-tocopheryl succinate or acetate because the cold-water dispersible forms are efficiently absorbed even when taken on an empty stomach or with a low-fat meal. The non-cold water dispersible (oil) forms of vitamin E may be poorly absorbed unless taken with several grams of fats or oils.



Cold-water dispersible vitamin E is more efficiently absorbed than some other forms. Both “acetate” and “succinate” vitamin E can come from natural sources. The importance to the consumer is how well the vitamin E absorbs into the bloodstream. Cold-water dispersible vitamin E, whether in a succinate or acetate form, always comes in a white dry powder, while non-cold water dispersible natural and synthetic acetate forms of vitamin E are always in a thick brown oil.



Source: http://www.lef.org/newshop/items/item00063.html

Zinc gluconate is used to treat and to prevent zinc deficiencies.



Zinc is a naturally occurring mineral. and is found naturally in meats, unleavened breads, legumes and whole grains. Zinc is important for growth and for the development and health of body tissues.



The use of zinc supplements to prevent the "common cold" are mostly unfounded. For more information on this subject, visit http://www.ncbi.nlm.nih.gov/



It is not known whether zinc gluconate will harm an unborn or nursing baby. Do not take zinc gluconate without first talking to your doctor if you are pregnant or could become pregnant during treatment.



source: www.ncbi.nlm.nih.gov

Ferric phosphate (ferric orthophosphate, iron (III) phosphate,

is an odorless, yellowish-white to buff-colored powder and contains from one

to four molecules of water of hydration. It is prepared by reaction of

sodium phosphate with ferric chloride or ferric citrate.

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.

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

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

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

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



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

Vitamin B12, also called cobalamin, is important to good health. It helps maintain healthy nerve cells and red blood cells, and is also needed to make DNA, the genetic material in all cells . Vitamin B12 is bound to the protein in food. Hydrochloric acid in the stomach releases B12 from protein during digestion. Once released, B12 combines with a substance called intrinsic factor (IF) before it is absorbed into the bloodstream.

Good sources include meat, particularly liver, salmon, cod, milk, cheese, eggs, yeast extract, and some fortified breakfast cereals.

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



NOTE: Drinking alcohol may increase your requirement for B12.

EU Recommended Daily Allowance (RDA) is 1 mcg.

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

Folic acid 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.

Pyridoxine Hydrochloride

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



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

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



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



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

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

Chromium is a trace element that has been shown to play a role in the bodys use of foods. A trace element is a substance that is required by the body in very small amounts for proper growth and functioning. In the United States, chromium deficiency is believed to be rare, however actual chromium stores in the body are hard to measure. Neither blood levels nor urine levels accurately reflect the total amount of chromium in the body. Elderly persons, individuals with extremely poor diets or diets very high in refined sugars, pregnant or breast-feeding women, individuals under chronically stressful conditions, and those who depend on total parental nutrition (feeding through an intravenous line) may be low in chromium. Exercise and increasing age may also reduce body stores of chromium.

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



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

Synonyms: Molybdic acid, disodium salt; Disodium molybdate; Sodium molybdate(VI); Molybdate (MoO42-), disodium, (T-4)-; Molybdic acid (H2MoO4), disodium salt (8CI); Sodium molybdate

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



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

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



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

Vitamin K is found in green leafy vegetables as well as fermented foods. Vitamin K 1, found naturally is called phylloquonone, and vitamin K2, found naturally is called menaquinone 7, which can be synthesized by bacteria in the gut and absorbed in the intestines. Man-made forms of K1 and K2 are phytoandione and menatetranone (menaquinone 4) respectively. Vitamin K seems to play a unique role in maintaining arterial health and promoting healthy bones.

Recent studies suggest that dietary phylloquinone (vitamin K-1) intake or phylloquinone status may be associated with age-related bone loss .Given this assertion that the role of vitamin K extends beyond the blood coagulation system, there has been an increased demand for accurate and comprehensive data on the phylloquinone content of foods.

Calciferol, Calcipotriol, Cholecalciferol, Irradiated Erogcalciferol



A vitamin produced by the body when exposed to ultraviolet light or obtained from dietary sources. Vitamin D3 is a hormone that has an important role in calcium and phosphorus metabolism and for the assimilation of Vitamin A. It may also has a strong immune enhancing effect. Technically, vitamin D3 is not a vitamin because the body can produce it



Deficiency: People need vitamin D3 to treat menopausal systems, to prevent osteoporosis in postmenopausal women and as replacement therapy in other conditions of inadequate estrogen production.

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