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Soy Protein Isolate is aspartame free, cholesterol free, ranks #1 in protein digestibility, naturally contains Lecithin, contains all of the essential amino acids our bodies require for optimal function, and contains the most bioactive component of soy protein...Isoflavones. Isoflavones are currently being intensely researched as to the possible positive effects on heart disease, menopausal symptoms, osteoporosis, and breast and prostate cancers.

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.





Soy protein exerts several anti-atherogenic effects. First, it decreases LDL-cholesterol levels significantly .Second, it tends to increase HDL-cholesterol levels ; this is rather unique since most dietary interventions such as oat bran intake or decreased saturated fat intake significantly decrease HDL-cholesterol levels. Third, soy isoflavones, plant chemicals unique to soybeans, have antioxidant properties which protect LDL from oxidation . Fourth, soy isoflavones have favorable effects on blood vessel function.

(source:Indiana Soybean Board)



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.



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

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.

A word about "Partially Hydrogenated" Oils:



It is now known that the process of hydrogenation creates "trans fatty acids" (TFAs), which are toxic entities that enter cell membranes, block utilization of essential fatty acids (EFAs) and impede cell functionality. TFAs also cause a rise in blood cholesterol. These substances are not present in natural oils.



Trans fat, which is also called hydrogenated or partially hydrogenated vegetable oil. Trans fat is found in margarine and shortening and foods -- such as cookies, crackers and other commercially baked goods -- made with these ingredients. Trans fat raises LDL cholesterol and lowers high-density lipoprotein (HDL), the "good" cholesterol.



Hydrolyzed: A protein obtained from various foods (like soybeans, corn or wheat), then broken down into amino acids by a chemical process called acid hydrolysis. Hydrolyzed plant or vegetable protein is used as a flavor enhancer in numerous processed foods like soups, chilis, sauces, stews and some meat products like frankfurters. Hydrolyzation of protein inevitably creates some (processed) free glutamic acid (MSG).



Manufacturers are acutely aware that many consumers would prefer not to have MSG in their food. Some manufacturers have responded by using "clean labels," i.e., labels that contain only ingredient names they think consumers will not recognize as containing MSG -- names such as "hydrolyzed soy protein." Others advertise "No MSG," "No MSG Added," or "No Added MSG," even though their products contain MSG



ref: truthinlabeling.org



source: www.healthfinder.gov/news

Proteins (also known as polypeptides) are organic compounds made of amino acids arranged in a linear chain. The amino acids in a polymer chain are joined together by the peptide bonds between the carboxyl and amino groups of adjacent amino acid residues. The sequence of amino acids in a protein is defined by the sequence of a gene, which is encoded in the genetic code.[1] In general, the genetic code specifies 20 standard amino acids, however in certain organisms the genetic code can include selenocysteine — and in certain archaea — pyrrolysine. Shortly after or even during synthesis, the residues in a protein are often chemically modified by post-translational modification, which alter the physical and chemical properties, folding, stability, activity, and ultimately, the function of the proteins. Proteins can also work together to achieve a particular function, and they often associate to form stable complexes.[2]



Like other biological macromolecules such as polysaccharides and nucleic acids, proteins are essential parts of organisms and participate in virtually every process within cells. Many proteins are enzymes that catalyze biochemical reactions and are vital to metabolism. Proteins also have structural or mechanical functions, such as actin and myosin in muscle and the proteins in the cytoskeleton, which form a system of scaffolding that maintains cell shape. Other proteins are important in cell signaling, immune responses, cell adhesion, and the cell cycle. Proteins are also necessary in animals' diets, since animals cannot synthesize all the amino acids they need and must obtain essential amino acids from food. Through the process of digestion, animals break down ingested protein into free amino acids that are then used in metabolism.



Proteins were first described and named by the Swedish chemist Jöns Jakob Berzelius in 1838. However, the central role of proteins in living organisms was not fully appreciated until 1926, when James B. Sumner showed that the enzyme urease was a protein.[3] The first protein to be sequenced was insulin, by Frederick Sanger, who won the Nobel Prize for this achievement in 1958. The first protein structures to be solved were hemoglobin and myoglobin, by Max Perutz and Sir John Cowdery Kendrew, respectively, in 1958.[4][5] The three-dimensional structures of both proteins were first determined by x-ray diffraction analysis; Perutz and Kendrew shared the 1962 Nobel Prize in Chemistry for these discoveries. Proteins may be purified from other cellular components using a variety of techniques such as ultracentrifugation, precipitation, electrophoresis, and chromatography; the advent of genetic engineering has made possible a number of methods to facilitate purification. Methods commonly used to study protein structure and function include immunohistochemistry, site-directed mutagenesis, and mass spectrometry.

Corn Syrup High Fructose

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

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

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

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

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

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High fructose sweeteners begin with enzymes which isomerize dextrose to produce a 42% fructose syrup. By passing 42-HFCS through a column which retains fructose, refiners draw off 90% HFCS and blend it with 42-HFCS to make a third syrup, 55-HFCS. All the syrups share advantages - stability, high osmotic pressure, or crystallization control, for example - but each offers special qualities to food manufacturers and consumers. 42-HFCS is popular in canned fruits, condiments, and other processed foods which need mild sweetness that won't mask natural flavors. Sweeter 55-HFCS has earned a commanding role in soft drinks, ice cream, and frozen desserts. Supersweet 90-HFCS is valued in natural and "light" foods, where very little is needed to provide sweetness. Crystalline fructose's capacity to produce greater sweetness in combination with sugar makes it useful in presweetened cereals, instant beverages, and other dry mix products.

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.

Seed of cotton plants; source of cottonseed oil

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.

Vegetable(s) Oil Partially Hydrogenated

Partially hydrogenated vegetable oil is commonly used in frying, baking, or in some cases coffee whitening. Usually fats like margarine, shortening, or other baked or fried foods contain partially hydrogenated vegetable oil. Partial hydrogenation of the vegetable oil allows the oil to take on a stiffer texture because of the hydrogen gas being pumped into the oil to weaken the hydrogen bonds in the structure. Partially hydrogenation of oil is therefore unhealthier to the consumer because of its unnatural use of hydrogenation which forms trans-fats that the body cannot breakdown. Trans-fats are solid fats produced from oil by unnatural methods and interfere with metabolic processes such as increasing LDL or “bad cholesterol.” Partially hydrogenated oils have a tendency to be used by food companies because of its cheapness, stability, improved texture, and ability to oxidize to provide a longer shelf life. Partially hydrogenating the oil increases bad trans and saturated fats and lowers the amount of good fats. Many of the essential fatty acids, antioxidants, and other positive components of the oil are lost through this process.

"ADM: Partially Hydrogenated Vegetable Oils." ADM: Home. Archer Daniels Midland Company, 2011. Web. 17 May 2011.

.

Smith, S. E. "What Is Hydrogenated Oil?" WiseGEEK: Clear Answers for Common Questions. 5 Apr. 2011. Web. 17 May 2011.

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Alkalis counterbalance and neutralize ACIDS. In cooking, the most common alkali used is bicarbonate of soda, commonly known as BAKING SODA.

Cocoa beans are grown in pods on the cacao tree. The cacao tree is a tropical plant, meaning it thrives in the zones just north and south of the equator: the Tropic of Cancer and the Tropic of Capricorn. Like coffee beans and wine grapes, cocoa beans are cultivated all around the world under widely ranging conditions,and that gives regional cocoas their distinctive characters and flavors. Stories on the health benefits of consuming cocoa products have increasingly made the news following the discovery that they are an excellent source of catechins, which are polyphenols of the flavanol group, and which are believed to protect against heart disease, cancer, and various other medical conditions. Urging consumers to increase their chocolate intake for "Health Reasons" leaves nutritional research less than credible, particularly when diabetes and obesity have become an out-of-control problem in Western societies

Cocoa is the dried and partially fermented fatty seed of the cacao tree from which chocolate is made. In the United States, 'cocoa' often refers to cocoa powder, the dry powder made by grinding cocoa seeds and removing the cocoa butter from the dark, bitter cocoa solids. Cocoa powder has an extremely bitter flavor.



A cocoa pod has a rough leathery rind about 3 cm thick (this varies with the origin of pod). It is filled with sweet, mucilaginous pulp called 'baba de cacao' in South America, enclosing 30 to 50 large almond-like seeds (beans) that are fairly soft and pinkish or purplish in color.



The uses of cocoa beans are numerous. Chocolate or cocoa powder is mixed into cakes, ice creams, creams, cookies, or drinks as a natural flavour. It is the second most popular ice cream flavor, after vanilla. Sometimes it is merely used as a natural coloring agent for food, such as pasta.



One of the most common forms of cocoa is the chocolate or candy bar. It is also available in chocolate syrup, used as an ice cream topping or to make chocolate milk.



Cocoa has about twice as many antioxidants as does red wine, and up to three times more than green tea. Antioxidants are thought to be healthy compounds. Several chocolate manufacturers are beginning to offer chocolate products with guaranteed levels of these antioxidants, called polyphenols. The high antioxidant level in cocoa gives dark chocolate an ORAC value of 13,120 and milk chocolate an ORAC value of 6,740. [4] A 15-year study of elderly men published in the Archives of Internal Medicine in 2006 found a 50 percent reduction in cardiovascular mortality and a 47 percent reduction in all-cause mortality for the men regularly consuming the most cocoa, compared to those consuming the least cocoa from all sources.



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

Chocolate raw and processed foods that originate from the bean of the tropical cacao tree. It is a common ingredient in many kinds of sweets such as chocolate candy, ice creams, cookies, cakes, pies, chocolate mousse, and other desserts. It is one of the more popular flavours in the world.



Chocolate was created by the Mesoamerican civilization, from cacao beans, and cultivated by pre-Columbian civilizations such as the Maya and Aztec, who used it as a basic component in a variety of sauces and beverages. The cocoa beans were ground and mixed with water to produce a bitter beverage which was reserved only to the highest noblemen and clerics of the Mesoamerican world. The word "chocolate" comes from the Nahuatl words Xocol meaning "bitter" and Atl meaning "water". Chocolate is made from the fermented, roasted, and ground beans taken from the pod of the tropical cacao tree, Theobroma cacao, which was native to Central America and Mexico, but is now cultivated throughout the tropics. The beans have an intensely flavored bitter taste. The resulting products are known as "chocolate" or, in some parts of the world, cocoa.[1]



It is the solid and fat combination, sweetened with sugar and other ingredients, that is made into chocolate bars and which is commonly referred to as chocolate by the public. It can also be made into beverages (called cocoa and hot chocolate). The first chocolate beverages were made by the Aztecs and the Mayas and later the Europeans. Chocolate is often produced as small molded forms in the shape of animals, people, or inanimate objects to celebrate festivals worldwide. For example, there are moulds of rabbits or eggs for Easter, coins for Hanukkah, Saint Nicholas (Santa Claus) for Christmas, and hearts for Valentine's Day.



Chocolate is any product based 99% on cocoa solid and/or cocoa fat. Because it is used in a vast number of other foods, any change in the cost of making it has a huge impact on the industry. Adding ingredients is an aspect of the taste. On the other hand, reducing cocoa solid content, or substituting cocoa fat with a non-cocoa one, reduces the cost of making it. There has been disagreement in the EU about the definition of chocolate.



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

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.

Magnesium is a naturally occurring mineral. Magnesium is important for many systems in the body especially the muscles and nerves.



Magnesium oxide is used as a supplement to maintain adequate magnesium in the body.



Before taking magnesium oxide, tell your doctor if you have any other medical conditions, allergies, or if you take other medicines or other herbal/health supplements. Magnesium oxide may not be recommended in some situations.

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

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 E



Found in almonds, apricot oil, corn oil, cottonseed oil, hazelnuts, margarine, peanut oil, safflower nuts, sunflower seeds, walnuts, wheat germ, whole-wheat flour

Vitamin E is an antioxidant.Its action is enhanced by ascorbic acid and selenium. It protects polyunsaturated fats in the body from oxidation, maintains the integrity of vitamin A in the body and promotes normal clotting of blood. It's levels in the body are dependenent on proper levels of zinc.Promotes normal growth and development Prevents free radical damage in body Acts as anti-blood clotting agent Protects tissues against oxidation Promotes normal red blood cell formation Helps treat fibrocystic disease of the breasts Helps treat circulatory problems of lower extremities Helps in treatment of sickle-cell anemia Protects lungs from air pollution Helps prevent coronary-artery heart disease Improves stamina Heals burns and wounds Helps retard aging Lessens some types of hair loss Eases menopause Dimineshes liver spots Useful as an adjuct treatment for Bursitis Prevents diaper rash Decreases scarring Useful in treatment of anemia Helps heal acne.

Vitamin B3



Also called Niacin, 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.

A white or yellowish-white, amorphous, odorless, water-insoluble powder, ZnO, used chiefly as a paint pigment, in cosmetics, dental cements, matches, white printing inks, and opaque glass, and in medicine in the treatment of skin conditions. Also called flowers of zinc, zinc' white'.

A common copper supplement, Copper plays a part in enzymes that consume oxygen. Needed for many chemical reactions related to energy and respiration.

Copper is found in many foods including: Shellfish, Nuts, Seeds, Liver and other organ meats, Mushrooms, Tomatoes, Bananas, and Potatoes.

Deficiency is rare in Healthy adults. Symptoms are Anemia, decreased numbers of white blood cells, and osteoporois.

Copper poisoning from supplements are unlikely. Accidental consumption by children or drinking contaminated water can result in stomach pain, nausea, vomiting and diarrhea, liver failure, and death.



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

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.

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.

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.)

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.

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.

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.

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.

Flavor(s) Natural & Artificial

A combination of both what is considered “natural” and “artificial” flavoring under the Federal Drug Administration(FDA) Regulations. Artificial flavoring “means any substance, the function of which is to impart flavor, which is not derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, fish, poultry, eggs, dairy products, or fermentation products thereof.” In other words, substances not found in nature to add flavor to a substance is considered artificial. See Artificial Flavor. Natural flavoring “means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional.” See Natural Flavor.

Code of Federal Regulations Title 21 of the Us. Food and Drug Administration. Title 21. Volume 2. Revised 1 April 2010.

Skin Milk, Milk with fat removed.



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



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



Raw milk" Cow's milk in as milked state

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

"Certified milk" Normal liquid milk sold as certified milk

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

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

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

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

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

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

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

Cocoa is the dried and partially fermented fatty seed of the cacao tree from which chocolate is made. In the United States, 'cocoa' often refers to cocoa powder, the dry powder made by grinding cocoa seeds and removing the cocoa butter from the dark, bitter cocoa solids. Cocoa powder has an extremely bitter flavor.



A cocoa pod has a rough leathery rind about 3 cm thick (this varies with the origin of pod). It is filled with sweet, mucilaginous pulp called 'baba de cacao' in South America, enclosing 30 to 50 large almond-like seeds (beans) that are fairly soft and pinkish or purplish in color.



The uses of cocoa beans are numerous. Chocolate or cocoa powder is mixed into cakes, ice creams, creams, cookies, or drinks as a natural flavour. It is the second most popular ice cream flavor, after vanilla. Sometimes it is merely used as a natural coloring agent for food, such as pasta.



One of the most common forms of cocoa is the chocolate or candy bar. It is also available in chocolate syrup, used as an ice cream topping or to make chocolate milk.



Cocoa has about twice as many antioxidants as does red wine, and up to three times more than green tea. Antioxidants are thought to be healthy compounds. Several chocolate manufacturers are beginning to offer chocolate products with guaranteed levels of these antioxidants, called polyphenols. The high antioxidant level in cocoa gives dark chocolate an ORAC value of 13,120 and milk chocolate an ORAC value of 6,740. [4] A 15-year study of elderly men published in the Archives of Internal Medicine in 2006 found a 50 percent reduction in cardiovascular mortality and a 47 percent reduction in all-cause mortality for the men regularly consuming the most cocoa, compared to those consuming the least cocoa from all sources.



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

A gummy substance obtained from legume-family plants, used as a thickener and STABILIZER in commercial food processing.

Which are founded in many vegetables consist of short chains of fructose molecules. When they are consumed, a portion remains undigested, forming a "friendly bacteria" that helps improve colon function.



Source: GNC.com

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.

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.