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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

(Thickening Agent) Casein, the principal protein in milk, is a nutritious protein containing adequate amounts of all the essential amino acids. People who are allergic to casein should read food labels carefully, because the additive is used in some "non-dairy" and "vegetarian" foods.

Whey protein is a mixture of globular proteins isolated from whey, the liquid material created as a by-product of cheese production. Some preclinical studies in rodents have suggested that whey protein may influence glutathione production and possess anti-inflammatory or anti-cancer properties; however, human data are lacking. The effects of whey protein on human health are of great interest and this protein mixture is being investigated as a way of reducing disease risk, or as a supplementary treatment for several diseases. Whey protein is commonly marketed and ingested as a dietary supplement, and various health claims have been attributed to it in the alternative medicine community. Although whey proteins are responsible for some milk allergies, the major allergens in milk are the caseins.

Various proteins found in milk. Goats milk even more so, making it more easily digestable than cow's milk.



Milk protein has been linked to heart disease.

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.

Sodium Caseinate

Sodium Caseinate is a modified protein extracted from milk. It has no odor or taste and is used as a thickening and whitening agent in dairy products. The protein component utilizes emulsification, water absorption, gelling, and stabilization properties. It is used in dairy non-creamers to act as a creamy, white dairy substitute without the lactose that people who are lactose-intolerant cannot digest. Because of its large difference between the “milk derivative” that is sodium caseinate and real cream or milk, it is considered non-dairy. There is controversy whether sodium caseinate still has all the nutritional benefits that milk has because it is non-dairy. It is also a source of free glutamic acid. See monosodium glutamate (MSG).

"CASEIN, AMMONIUM CASEINATE, CALCIUM CASEINATE, POTASSIUM CASEINATE, SODIUM CASEINATE - FOOD RESOURCE - OREGON STATE UNIVERSITY." Food Science, Cultural Foods, Glossary, Training, Education Food Resource [http://food.oregonstate.edu/], Oregon State University, Corvallis, OR. Web. 16 May 2011. .

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

"Products Page." Casein & Caseinates/Prestige Proteins -- Your One Stop Global Source for Casein & Caseinates. Web. 16 May 2011. .

"Vegetarians in Paradise/ Non-dairy Creamers/ Non Dairy Coffee Creamers/Sodium Caseinate." Vegetarians in Paradise Vegetarian/Vegan Los Angeles Internet Magazine. 1 Jan. 2003. Web. 16 May 2011. .

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.

(sugar free sweetener) sugar free low carb sweeteners for low carb diets and diabetics

natural, complex carbohydrate, it is not a simple sugar (dextrose, fructose, sucrose etc.); 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

In nature, glycerin forms the backbone of fat and oil molecules. The body uses it as a source of energy or as a starting material in making more-complex molecules..



In its common liquid form, glycerol is nonpoisonous, colorless, odorless and sweet tasting and has a high viscosity. Glycerine is an important component of fat and vegoil molecules and phospholipids

Serves as humectant, solvent and sweetener, may help preserve foods.

Solvent for flavors (such as vanilla) and food coloring.

Humectant and softening agent in candy, cakes and casings for meats and cheeses.

Manufacture of mono- and di-glycerides for use as emulsifiers.

Used in manufacture of polyglycerol esters going into shortenings and margarine.

Used as filler in low-fat food products (i.e., cookies).

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

After the beans are removed from their pods they're fermented, dried, roasted and cracked, separating the nibs (which contain an average of 54 percent COCOA BUTTER) from the shells. The nibs are ground to extract some of the COCOA BUTTER (a natural vegetable fat), leaving a thick, dark brown paste called chocolate liquor. Next, the chocolate liquor receives an initial refining. If additional cocoa butter is extracted from the chocolate liquor, the solid result is ground to produce unsweetened COCOA POWDER. If other ingredients are added (such as milk powder, sugar, etc.), the chocolate is refined again. The final step for most chocolate is conching, a process by which huge machines with rotating blades slowly blend the heated chocolate liquor, ridding it of residual moisture and volatile acids.

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.

Flavor(s) Natural

Under the Code of Federal Regulation, natural flavor is defined as “the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating, enzymolysis (biochemical decomposition of a substance), which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs , dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional.” Natural flavoring substances are obtained from plant or animal raw materials, containing no other artificial or added ingredients. Spices approved by the Food and Drug Administration (FDA) such as black pepper and basil do not have to be listed under its specific name. Additives can also be listed under natural flavoring because they might meet FDA definition standards, the extraction process consider flavorings man-made. In addition, spice extracts, essential oils, oleoresins, onion powder/juice, and garlic powder/juice are allowed to be labeled under “flavor” or “natural flavor.”

"Common Food Safety Questions from FSIS - Natural Flavorings on Meat & Poultry Labels." USDA Food Safety and Inspection Service Home. Web. 16 May 2011. .

Heavy cream, also known as whipping cream or double cream, is a rich dairy product with a butterfat content of at least 36 percent



Upon standing, unhomogenized milk naturally separates into two layers-a MILK FAT-rich cream on top and almost fat-free (or skimmed) milk on the bottom. Commercially, the cream is separated from the milk by centrifugal force. Almost all cream that reaches the market today has been pasteurized. There are many varieties of cream, all categorized according to the amount of milk fat in the mixture. Light cream, also called coffee or table cream, can contain anywhere from 18 to 30 percent fat, but commonly contains 20 percent. Light whipping cream, the form most commonly available, contains 30 to 36 percent milk fat and sometimes stabilizers and emulsifiers. Heavy cream, also called heavy whipping cream, is whipping cream with a milk fat content of between 36 and 40 percent.

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

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

calls roughage, scientists know as fiber. Fiber is an undigestable complex carbohydrate found in plants. Fiber is not a single food or substance. Fiber in itself has no calories because the body cannot absorb it. Therefore, high fiber foods low in fat are low in calories such as fruits and vegatables. Fiber can be divided into two categories according to their physical characteristics and effects on the body: Water insoluble and water soluble. Each form functions differently and provides different health benefits. Insoluble fibers, such as cellulose, hemicellulose and lingnin, do not dissolve in water. Soluble fibers, such as gum and pectin, do dissolve in water.



Many health experts are advising people of all ages to consume more dietary fiber. Much research suggest that fiber may prevent cancer, diabetes, heart disease and obesity.



source: www.jhbmc.jhu.edu

Adding inulin or oligofructose to a beverage sweetened with a combination of acesulfame-K and aspartame resulted in increased sweetness potency after weeks of storage time, according to presentation 76-8 given by Jessica Aldrich, technical sweetener specialist, Nutrinova Inc.

Inulin and oligofructose function as fiber. In this experiment inulin provided 1 cal/gm and was 0.1 times as sweet as sucrose. Oligofructose provided 1.5 cal/gm and was 0.65 as sweet as sucrose.

Yet to be determined safe.

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

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.

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.

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.

(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.

fish is any aquatic vertebrate animal that is typically ectothermic (or cold-blooded), covered with scales, and equipped with two sets of paired fins and several unpaired fins. Fish are abundant in the sea and in fresh water, with species being known from mountain streams (e.g., char and gudgeon) as well as in the deepest depths of the ocean (e.g., gulpers and anglerfish).



Food prepared from fish is also called fish, and it is an important food source for humans. They are harvested either from wild fisheries (see fishing) or farmed in much the same way as cattle or chickens (see aquaculture). They are also exploited by recreational fishers and fishkeepers, and are exhibited in public aquaria. Fish have had a role in many cultures through the ages, ranging from deities and religious symbols to the subjects of books and popular movies.





Gelatin (from French gélatine) is a translucent, colourless, brittle, nearly tasteless solid substance, derived from the collagen inside animals' skin and bones. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolyzed form of collagen. Gelatin is classified as a foodstuff, with E number E441. It is in some "gummy" candies as well as other products such as marshmallows, Jell-O, and some low-fat yoghurt. Some dietary customs forbid the use of gelatin from animal sources, and medical issues may limit or prevent its consumption by certain people.



Gelatin is a protein produced by partial hydrolysis of collagen extracted from the bones, connective tissues organs, and some intestines of animals such as domesticated cattle, pigs, and horses. The natural molecular bonds between individual collagen strands are broken down into a form that rearranges more easily. Gelatin melts when heated and solidifies when cooled again. Together with water, it forms a semi-solid colloid gel. Gelatin forms a solution of high viscosity in water, which sets to a gel on cooling, and its chemical composition is, in many respects, closely similar to that of its parent collagen. [1] Gelatin solutions show viscoelastic flow and streaming birefringence. If gelatin is put into contact with cold water, some of the material dissolves. The solubility of the gelatin is determined by the method of manufacture. Typically, gelatin can be dispersed in a relatively concentrated acid. Such dispersions are stable for 10–15 days with little or no chemical changes and are suitable for coating purposes or for extrusion into a precipitating bath. Gelatin is also soluble in most polar solvents. Gelatin gels exist over only a small temperature range, the upper limit being the melting point of the gel, which depends on gelatin grade and concentration and the lower limit, the ice point at which ice crystallizes. The mechanical properties are very sensitive to temperature variations, previous thermal history of the gel, and time. The viscosity of the gelatin/water mixture increases with concentration and when kept cool (˜ 4 °C).

Palm-kernel oil, though also high in saturated fat, is a different oil extracted from the nut or kernel of palms. It's a yellowish-white color and has a pleasantly mild flavor. Palm-kernel oil is used in the manufacture of margarine and cosmetics. It's usually listed on labels simply as "palm oil."

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



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

The laymans name for ascorbic acid, vitamin C 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 C is a water-soluble vitamin, which means you need it in your diet every day because it cant be stored in the body.

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.

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.

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

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

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

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.

Vitamin K

Sym: phylloquinone, Menadione, Menaquinone, naphthoquinone



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

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

Vitamin 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.

Vitamin B3



Also called Niacin, Nicotinic Acid, Niacinimide, Nicotinic.



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

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



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



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

Vitamin B6 is a water-soluble vitamin This means you need it in your diet every day because it cant be stored in the body.that exists in three major chemical forms: pyridoxine, pyridoxal, and pyridoxamine, It performs a wide variety of functions in your body and is essential for your good health. For example, vitamin B6 is needed for more than 100 enzymes involved in protein metabolism. It is also essential for red blood cell metabolism. The nervous and immune systems need vitamin B6 to function efficiently, and it is also needed for the conversion of tryptophan (an amino acid) to niacin (a vitamin)

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.

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.

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



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

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

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.

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.

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'.

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

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

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

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.

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