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Water is the most abundant nutrient in our body and plays an important transmission function in every body cell and tissue. Sixty percent of our body weight is water. The fact that you can live without food for a long period of time, even months, but live only for a few days without water is true. Under normal conditions, the body releases about one quart of water daily. Therefore, replacement to equal the losses is very important for survival.

Dehydration is the most common problem of water imbalance due to water losses and deprivation. The effects of dehydration on nutrition can adversely affect ones health. Dehydration is the major cause of ones diminished ability to perform during endurance activities. Body water is lost through the stomach, respiration, sweat, and the kidneys. It is recomended that 24oz of water a day should be taken. This amount can double or even triple with endurance type exercise.



A note about water: More and more evidence shows the benifit of being well hydrated.

Studies show that 75% of Americans are chronically dehydrated (likely applies to half the world's population), leading to possible health problems such as fatigue. In 37% of Americans, the thirst mechanism is so weak that it is often mistaken for hunger, leading to over-eating. Even MILD dehydration will slow down one's metabolism as much as 3%.



Bottled Water: Some types of bottled water are not subject to the same regulations as tap water. These are regulated as food products, and their regulations are largely related to sanitary food handling and processing practices. Bottled water manufacturers will provide a detailed report on the quality of their product to consumers who call to request it.

Meat chickens may be marketed as broilers, roasters or game hens.

Provides not only meat and eggs but feathers as well. Chickens fall into several classifications. The broiler-fryer can weigh up to 3 1/2 pounds and is usually around 2 1/2 months old. These chickens, as the name implies, are best when broiled or fried. The more flavorful roasters have a higher fat content and therefore are perfect for roasting and rotisserie cooking. They usually range between 2 1/2 and 5 pounds and can be up to 8 months old. Stewing chickens (also called hens, boiling fowl and just plain fowl) usually range in age from 10 to 18 months and can weigh from 3 to 6 pounds. Their age makes them more flavorful but also less tender.

Chicken is an excellent source of protein, and a good to fair source of niacin and iron. White meat and chicken without skin have fewer calories.

Currently, tomatoes are one of the most popular vegetables eaten by Americans. Tomatoes are members of the fruit family, but they are served and prepared as a vegetable. This is why most people consider them a vegetable and not a fruit. They are high in vitamin C and also provide beta-carotene. The National Cancer Institute published a study that showed an association between consuming a diet rich in tomato-based foods and a decreased risk of prostate cancer.



Tomatoes contain large amounts of an antioxidant called lycopene, which may be responsible for this possible positive effect. Tomato paste and sauces contain a greater amount of lycopene, because they are more concentrated than fresh tomatoes.



Lycopene is a bright red carotenoid pigment (phytochemical) found in tomatoes and other red fruits. Lycopene is the most common carotenoid in the human body and is one of the most potent carotenoid antioxidants. Its name is derived from the tomato's species classification, Solanum lycopersicum. Ironically, the highest natural concentrations of lycopene in food are found not in tomatoes, but in watermelon. Almost all dietary lycopene comes from tomato products, however.



Recent research has indicated that lycopene, a carotenoid with potent antioxidant effects which is found in raw tomatoes, may be responsible for the protection against cancers. This is possibly the reason why people living in the Mediterranean who eat lots of tomatoes have a lower rate of some cancers.

Currently, tomatoes are one of the most popular vegetables eaten by Americans. Tomatoes are members of the fruit family, but they are served and prepared as a vegetable. This is why most people consider them a vegetable and not a fruit. They are high in vitamin C and also provide beta-carotene. The National Cancer Institute published a study that showed an association between consuming a diet rich in tomato-based foods and a decreased risk of prostate cancer.



Tomatoes contain large amounts of an antioxidant called lycopene, which may be responsible for this possible positive effect. Tomato paste and sauces contain a greater amount of lycopene, because they are more concentrated than fresh tomatoes.



Lycopene is a bright red carotenoid pigment (phytochemical) found in tomatoes and other red fruits. Lycopene is the most common carotenoid in the human body and is one of the most potent carotenoid antioxidants. Its name is derived from the tomato's species classification, Solanum lycopersicum. Ironically, the highest natural concentrations of lycopene in food are found not in tomatoes, but in watermelon. Almost all dietary lycopene comes from tomato products, however.



Recent research has indicated that lycopene, a carotenoid with potent antioxidant effects which is found in raw tomatoes, may be responsible for the protection against cancers. This is possibly the reason why people living in the Mediterranean who eat lots of tomatoes have a lower rate of some cancers.

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.

Calcium chloride is a colorless or white solid that is produced as a by-product of the manufacture of sodium carbonate or from reactions between hydrochloric acid and calcium carbonate. The anhydrous compound is commonly used as a drying agent, absorbing water until it dissolves into a liquid. This characteristic makes it effective in settling road dust. When spread in the form of a powder or flakes, it absorbs more than its own weight of water, forming a liquid that keeps the road wet. It also is used as a food preservative, treating aquarium water, and for de-icing roads.

Currently, tomatoes are one of the most popular vegetables eaten by Americans. Tomatoes are members of the fruit family, but they are served and prepared as a vegetable. This is why most people consider them a vegetable and not a fruit. They are high in vitamin C and also provide beta-carotene. The National Cancer Institute published a study that showed an association between consuming a diet rich in tomato-based foods and a decreased risk of prostate cancer.



Tomatoes contain large amounts of an antioxidant called lycopene, which may be responsible for this possible positive effect. Tomato paste and sauces contain a greater amount of lycopene, because they are more concentrated than fresh tomatoes.



Lycopene is a bright red carotenoid pigment (phytochemical) found in tomatoes and other red fruits. Lycopene is the most common carotenoid in the human body and is one of the most potent carotenoid antioxidants. Its name is derived from the tomato's species classification, Solanum lycopersicum. Ironically, the highest natural concentrations of lycopene in food are found not in tomatoes, but in watermelon. Almost all dietary lycopene comes from tomato products, however.



Recent research has indicated that lycopene, a carotenoid with potent antioxidant effects which is found in raw tomatoes, may be responsible for the protection against cancers. This is possibly the reason why people living in the Mediterranean who eat lots of tomatoes have a lower rate of some cancers.

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.

Without doubt the onion is the most used flavoring vegetable in the world. There is hardly a savoury dish that doesn't include onions or one of its relatives - white and red onions, garlic, chives, shallots, spring onions and leeks. Members of the onion family vary enormously in shape, size, colour, texture and intensity of flavor. Onions, particularly garlic, have also been used as medicines. The ancient Egyptians worshipped onions and during the Middle Ages they were used as currency. Onions give you some vitamin C and fiber. Scientists have recently discovered that flavenoids found in onions may protect people from heart disease.



Cocktail onions

These tiny onions have a sweet white flesh and are sold pickled in vinegar. They are the smallest variety available.

Uses: Serve pickled cocktail onions with a selection of cold meats or with crusty bread and mature Cheddar cheese.

To store: Keep in a cool, dark place for up to 1 year.



Pearl onions

Also known as button or baby onions, these are larger than pickling onions and have a sweet, delicate flavour.

Uses: Add whole to stews and casseroles or cook them very gently in a little butter and a splash of balsamic vinegar for 20-30 minutes until tender, serve with roasted meat.



Pickling onions

These are maincrop onions, picked when they are still small. Available only in the autumn, they have a strong, pungent flavour.

Seasonal availability: September to November.

Uses: Preserve them in vinegar, leave to mature and enjoy them with cheese and cold meats. They can also be added whole to casseroles in place of shallots or standard onions.

To store: Store in a dark, cool, airy place.

To prepare: Chop off the neck and just a little of the base to help the onion stay together. Score a line down the side of the onion and peel away the outer skin and first layer of flesh. To make peeling easier, soak the onions in warm water to soften the skins.



Red onions

Red onions have a mild sweet flavour and an attractive colour.

Uses: As a garnish or combine with tomatoes and red leaf lettuce for a colourful salad, or include in homemade chutneys to serve with cheese and cold meats. Try them quartered and roasted in olive oil.

Seasonal availability: All year, English from October to April.

To store: Store in a dark, cool, airy place.

To prepare: Cut the neck and base away, then score down the side of the onion and remove the skin and first layer of flesh. To help hold back the tears during preparation, chill the onion first for 30 minutes and always remove the root end last. The root contains the largest concentration of sulphuric compounds which make the eyes water.



Shallots

These are not baby onions (as pickling onions are) but a close relation of the onion. They have a mild, delicate flavour which is less overpowering than most onions so do try to use shallots where a recipe specifies if possible. Shallots grow in a similar way to garlic - when you peel one there may be two or three held together at the root.

Seasonal availability: All year.

Uses: Use in recipes where a small amount of onion is used or where a subtle onion flavour is needed. They are often included in rich, creamy sauces where just a hint of onion flavour is needed.

To store: Keep in a cool, dry place.

To prepare: Top and tail shallots and then peel the outer skin away. If there are several bulbs, pull them apart and then slice.



Spanish onions

Onions grown in warm climates are milder than those from cooler regions, consequently Spanish onions have a mild, sweet flavour. Their skins are a rich golden colour and they are one of the largest varieties available.

Seasonal availability: All year.

Uses: Serve raw in salads, stuff and bake them or add to any savoury dish where a subtle onion flavour is required.

To store: Store in a dark, cool, airy place.

To prepare: Cut the neck and base away, then score down the side of the onion and remove the skin and first layer of flesh. To help hold back the tears during preparation, chill them first for 30 minutes and always remove the root end last. The root contains the largest concentration of sulphuric compounds which make the eyes water.



Spring onions

Also known as salad onions, these are onions that have been harvested at a very young age. They have green shoots and a creamy white bulb, both of which can be eaten. They have a mild flavour and are often eaten raw.

Seasonal availability: May to September.

Uses: In salads, stir-fries, omelettes or sandwich fillings.

To store: Keep in the fridge for 3-4 days.

To prepare: Trim off the root and the outer leaves. Serve whole or sliced, the green tops can be snipped using kitchen scissors.



White onions

With a strong, pungent flavour and distinctive white skin and flesh, white onions are increasingly popular.

Uses: Ideal for serving raw in salads or cooked they are very versatile.



Yellow onions

These are the most commonly used onions and they have a golden brown skin. They have a pungent aroma, a strong flavour and are a good all-round onion.

Seasonal availability: All year.

Uses: In a wide variety of dishes from casseroles, pies and quiches to stir-fries, sauces and pizzas.

To store: Keep in a dark, airy place.

To prepare: Cut the neck and base away, then score down the side of the onion and remove the skin and first layer of flesh. To help hold back the tears during preparation, chill them first for 30 minutes and always remove the root end last. The root contains the largest concentration of sulphuric compounds which make the eyes water.

Corn or maize is native to America but is now grown throughout the world. In grain form it is the staple diet for American Indians in Mexico, Peru and Southern North America.



The Maori were given maize by American sailors which they grew and ate both fresh and fermented. The fermented corn was known as kaanga. Its strong smell didn't appeal to Pakeha who ate corn mainly as a grain. Eventually a sweet form was developed, and hence the name sweetcorn, it wasn't until the 1960's that sweetcorn became a really popular fresh vegetable. Several varieties are available including some with white kernels and others with a mix of yellow and white kernels. Varieties differ in sweetness. Recently the supersweet varieties have become popular, with Honey 'n' Pearl being the most widely grown.



Sweetcorn is a very good source of fiber, protein and starch. corn is a great source of vitamin A, fiber, and other nutrients.



.

Also known as: turtle beans, black Spanish beans, Tampiko beans, and Venezuelan beans. Black beans are small, oval and black. They have cream colored flesh, a mild, sweet, earthy taste, and a soft texture. Black beans, as most beans, are also great sources of starches, fiber, B vitamins, iron, zinc, phosphorus, carbohydrates and calcium. Almost half of the calcium is lost during cooking. High percentages of the other nutrients remain however, even after cooking.

Bell peppers are a great source of vitamin C. If you thought citrus fruits packed a powerful punch when it comes to being a good source of vitamin C, peppers have them beat. Green peppers have twice the amount of vitamin C by weight than citrus fruits, and this powerful punch of vitamin C is an antioxidant that may be effective in preventing certain cancers. Red bell peppers have three times as much vitamin C as the green varieties and are a good source of beta carotene.



Varieties

Bell peppers can be found in a rainbow of colors and can vary in flavor. The variety of the pepper plant and the stage of the ripeness determine the flavor and color of each pepper. For example, a red bell pepper is simply a mature green bell pepper. As a bell pepper ages, its flavor becomes sweeter and milder. Red bell peppers contain eleven times more beta carotene than green bell peppers.



Selection

Bell peppers are available and are in good supply all year, but they are more plentiful and less expensive during the summer months. Fresh peppers come in variety of colors, shapes, and sizes, but when selecting them, they all follow the same guidelines. Their skin should be firm without any wrinkles, and the stem should be fresh and green. They should feel heavy for their size. Avoid peppers with sunken areas, slashes or black spots.



Storage

Store unwashed bell peppers in a plastic bag in the refrigerator. They will stay fresh for about a week. Green bell peppers will stay fresh a little longer than the yellow and red ones.



Make Bell Peppers Part of Your 5 A Day Plan

* Use them to create colorful and exciting meals by adding a mixture of different colored sliced or chopped peppers to your favorite salads, pastas, and Chinese or Mexican dishes.

* They can be used as a colorful garnish.

* Include sliced peppers on your next veggie tray.

* Carve out peppers and stuff them with rice or use them as colorful containers for dips or other edible items.

Bell peppers are a great source of vitamin C. If you thought citrus fruits packed a powerful punch when it comes to being a good source of vitamin C, peppers have them beat. Green peppers have twice the amount of vitamin C by weight than citrus fruits, and this powerful punch of vitamin C is an antioxidant that may be effective in preventing certain cancers. Red bell peppers have three times as much vitamin C as the green varieties and are a good source of beta carotene.



Varieties

Bell peppers can be found in a rainbow of colors and can vary in flavor. The variety of the pepper plant and the stage of the ripeness determine the flavor and color of each pepper. For example, a red bell pepper is simply a mature green bell pepper. As a bell pepper ages, its flavor becomes sweeter and milder. Red bell peppers contain eleven times more beta carotene than green bell peppers.



Selection

Bell peppers are available and are in good supply all year, but they are more plentiful and less expensive during the summer months. Fresh peppers come in variety of colors, shapes, and sizes, but when selecting them, they all follow the same guidelines. Their skin should be firm without any wrinkles, and the stem should be fresh and green. They should feel heavy for their size. Avoid peppers with sunken areas, slashes or black spots.



Storage

Store unwashed bell peppers in a plastic bag in the refrigerator. They will stay fresh for about a week. Green bell peppers will stay fresh a little longer than the yellow and red ones.



Make Bell Peppers Part of Your 5 A Day Plan

* Use them to create colorful and exciting meals by adding a mixture of different colored sliced or chopped peppers to your favorite salads, pastas, and Chinese or Mexican dishes.

* They can be used as a colorful garnish.

* Include sliced peppers on your next veggie tray.

* Carve out peppers and stuff them with rice or use them as colorful containers for dips or other edible items.

Bell peppers are a great source of vitamin C. If you thought citrus fruits packed a powerful punch when it comes to being a good source of vitamin C, peppers have them beat. Green peppers have twice the amount of vitamin C by weight than citrus fruits, and this powerful punch of vitamin C is an antioxidant that may be effective in preventing certain cancers. Red bell peppers have three times as much vitamin C as the green varieties and are a good source of beta carotene.



Varieties

Bell peppers can be found in a rainbow of colors and can vary in flavor. The variety of the pepper plant and the stage of the ripeness determine the flavor and color of each pepper. For example, a red bell pepper is simply a mature green bell pepper. As a bell pepper ages, its flavor becomes sweeter and milder. Red bell peppers contain eleven times more beta carotene than green bell peppers.



Selection

Bell peppers are available and are in good supply all year, but they are more plentiful and less expensive during the summer months. Fresh peppers come in variety of colors, shapes, and sizes, but when selecting them, they all follow the same guidelines. Their skin should be firm without any wrinkles, and the stem should be fresh and green. They should feel heavy for their size. Avoid peppers with sunken areas, slashes or black spots.



Storage

Store unwashed bell peppers in a plastic bag in the refrigerator. They will stay fresh for about a week. Green bell peppers will stay fresh a little longer than the yellow and red ones.



Make Bell Peppers Part of Your 5 A Day Plan

* Use them to create colorful and exciting meals by adding a mixture of different colored sliced or chopped peppers to your favorite salads, pastas, and Chinese or Mexican dishes.

* They can be used as a colorful garnish.

* Include sliced peppers on your next veggie tray.

* Carve out peppers and stuff them with rice or use them as colorful containers for dips or other edible items.

Chile peppers, in the few centuries since their discovery, have become the most widely used spice in the world, and are eaten on a daily basis by at least one quarter of the world's adult population. America's supply is grown in California, New Mexico, and Texas, with some imports from Mexico

Salt is one of the most ubiquitous food ingredients around. Those who think of salt only as something used to perk up flavor might wonder what could possibly give this ingredient the level of importance it has gained through the ages. In reality, there is much more to this crystalline cube than first meets the eye.



Besides enhancing taste, salt has several other functions in food products. It acts as an antimicrobial or microbiological control agent. It contributes to certain chemical reactions that create a wide variety of food characteristics.



Sometimes the terms "salt" and "sodium" are used interchangeably, but technically this is not correct. "Salt" is sodium chloride. By weight, it is 40 percent sodium and 60 percent chloride.

Most foods and tap water contain sodium and chloride. Sodium is an essential nutrient, a mineral that the body cannot manufacture itself.

Because of sodium's importance to your body, the excretory and nervous systems guard against under-consumption of salt, which is a threat to your body's nerves and muscles. Other ions such as calcium, magnesium, and potassium are also very important. Concentrations of these ions are held in narrow ranges by the kidney.



The association between eating salt and the risk of blood pressure increasing is difficult to quantify. Some people are sensitive to changes in salt intake whereas others can adjust so that blood pressure does not rise at all.



Americans typically consume 4,000-8,000 mg each day, well above their daily needs. A goal for moderation for all adults, (including pregnancy and lactation) is approximately 2,400 mg of sodium per day.

Water is the most abundant nutrient in our body and plays an important transmission function in every body cell and tissue. Sixty percent of our body weight is water. The fact that you can live without food for a long period of time, even months, but live only for a few days without water is true. Under normal conditions, the body releases about one quart of water daily. Therefore, replacement to equal the losses is very important for survival.

Dehydration is the most common problem of water imbalance due to water losses and deprivation. The effects of dehydration on nutrition can adversely affect ones health. Dehydration is the major cause of ones diminished ability to perform during endurance activities. Body water is lost through the stomach, respiration, sweat, and the kidneys. It is recomended that 24oz of water a day should be taken. This amount can double or even triple with endurance type exercise.



A note about water: More and more evidence shows the benifit of being well hydrated.

Studies show that 75% of Americans are chronically dehydrated (likely applies to half the world's population), leading to possible health problems such as fatigue. In 37% of Americans, the thirst mechanism is so weak that it is often mistaken for hunger, leading to over-eating. Even MILD dehydration will slow down one's metabolism as much as 3%.



Bottled Water: Some types of bottled water are not subject to the same regulations as tap water. These are regulated as food products, and their regulations are largely related to sanitary food handling and processing practices. Bottled water manufacturers will provide a detailed report on the quality of their product to consumers who call to request it.

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.

Currently, tomatoes are one of the most popular vegetables eaten by Americans. Tomatoes are members of the fruit family, but they are served and prepared as a vegetable. This is why most people consider them a vegetable and not a fruit. They are high in vitamin C and also provide beta-carotene. The National Cancer Institute published a study that showed an association between consuming a diet rich in tomato-based foods and a decreased risk of prostate cancer.



Tomatoes contain large amounts of an antioxidant called lycopene, which may be responsible for this possible positive effect. Tomato paste and sauces contain a greater amount of lycopene, because they are more concentrated than fresh tomatoes.



Lycopene is a bright red carotenoid pigment (phytochemical) found in tomatoes and other red fruits. Lycopene is the most common carotenoid in the human body and is one of the most potent carotenoid antioxidants. Its name is derived from the tomato's species classification, Solanum lycopersicum. Ironically, the highest natural concentrations of lycopene in food are found not in tomatoes, but in watermelon. Almost all dietary lycopene comes from tomato products, however.



Recent research has indicated that lycopene, a carotenoid with potent antioxidant effects which is found in raw tomatoes, may be responsible for the protection against cancers. This is possibly the reason why people living in the Mediterranean who eat lots of tomatoes have a lower rate of some cancers.

Tomato paste, which is available in cans and tubes, consists of tomatoes that have been cooked for several hours, strained and reduced to a deep red, richly flavored concentrate.

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.

Water is the most abundant nutrient in our body and plays an important transmission function in every body cell and tissue. Sixty percent of our body weight is water. The fact that you can live without food for a long period of time, even months, but live only for a few days without water is true. Under normal conditions, the body releases about one quart of water daily. Therefore, replacement to equal the losses is very important for survival.

Dehydration is the most common problem of water imbalance due to water losses and deprivation. The effects of dehydration on nutrition can adversely affect ones health. Dehydration is the major cause of ones diminished ability to perform during endurance activities. Body water is lost through the stomach, respiration, sweat, and the kidneys. It is recomended that 24oz of water a day should be taken. This amount can double or even triple with endurance type exercise.



A note about water: More and more evidence shows the benifit of being well hydrated.

Studies show that 75% of Americans are chronically dehydrated (likely applies to half the world's population), leading to possible health problems such as fatigue. In 37% of Americans, the thirst mechanism is so weak that it is often mistaken for hunger, leading to over-eating. Even MILD dehydration will slow down one's metabolism as much as 3%.



Bottled Water: Some types of bottled water are not subject to the same regulations as tap water. These are regulated as food products, and their regulations are largely related to sanitary food handling and processing practices. Bottled water manufacturers will provide a detailed report on the quality of their product to consumers who call to request it.

Salt is one of the most ubiquitous food ingredients around. Those who think of salt only as something used to perk up flavor might wonder what could possibly give this ingredient the level of importance it has gained through the ages. In reality, there is much more to this crystalline cube than first meets the eye.



Besides enhancing taste, salt has several other functions in food products. It acts as an antimicrobial or microbiological control agent. It contributes to certain chemical reactions that create a wide variety of food characteristics.



Sometimes the terms "salt" and "sodium" are used interchangeably, but technically this is not correct. "Salt" is sodium chloride. By weight, it is 40 percent sodium and 60 percent chloride.

Most foods and tap water contain sodium and chloride. Sodium is an essential nutrient, a mineral that the body cannot manufacture itself.

Because of sodium's importance to your body, the excretory and nervous systems guard against under-consumption of salt, which is a threat to your body's nerves and muscles. Other ions such as calcium, magnesium, and potassium are also very important. Concentrations of these ions are held in narrow ranges by the kidney.



The association between eating salt and the risk of blood pressure increasing is difficult to quantify. Some people are sensitive to changes in salt intake whereas others can adjust so that blood pressure does not rise at all.



Americans typically consume 4,000-8,000 mg each day, well above their daily needs. A goal for moderation for all adults, (including pregnancy and lactation) is approximately 2,400 mg of sodium per day.

Derived from the French vin aigre, "sour wine," vinegar is made by bacterial activity thats converts fermented liquids such as wine, beer or cider into a weak solution of ACETIC ACID (the constituent that makes it sour). Vinegar has been used for centuries for everything from beverages, to an odor-diminisher for strong foods such as cabbage and onions, to a hair rinse and softener. There are a multitude of vinegar varieties available today.



a liquid produced from the fermentation of ethanol in a process that yields its key ingredient, acetic acid. The acetic acid concentration ranges typically from 4 to 8 percent by volume for table vinegar (typically 5%) and higher concentrations for pickling (up to 18%) although in some countries the minimum strength may be less. Natural vinegars also contain smaller amounts of tartaric acid, citric acid, and other acids. It has been used since ancient times, and is an important element in Western and European, Asian, and other traditional cuisines of the world.



The word "vinegar" derives from the Old French vin aigre, meaning "sour wine." Louis Pasteur showed in 1864 that vinegar results from a natural fermentation process.

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.

Sodium Benzoate

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

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

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

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

A chipotle (pronounced /t??'po?tle?/ chi-POET-lee; Spanish: [t?i'potle]) is a smoke-dried jalapeño chili used primarily in Mexican, Mexican-American, Tex-Mex, and Mexican-inspired cuisine.



There are many varieties of jalapeños which vary in size and heat. In Mexico, the jalapeño is also known as the cuaresmeño and gordo. Until recently, chipotles were almost exclusively found in the markets of central and southern Mexico. As Mexican food became more popular in the United States in the late 20th century and into the 21st century, jalapeño production and processing began to move into Northern Mexico and the United States.



Purée and (more rarely) mash are general terms for food, usually vegetables or legumes, that have been ground, pressed, and/or strained to the consistency of a soft paste or thick liquid. Purées of specific foods are often known by specific names, e.g. mashed potatoes or apple sauce. The term is of French origin, where it meant in Ancient French (13th century) purified or refined.



Purées overlap with other dishes with similar consistency, such as thick soups, creams (crèmes) and gravies — although these terms often imply more complex recipes and cooking processes. Coulis (French for "strained") is a similar but broader term, more commonly used for fruit purées. The term is not commonly used for paste-like foods prepared from cereal flours, such as gruel or muesli; nor with oily nut pastes, such as peanut butter. The term paste is often used for purées intended to be used as an ingredient, rather than eaten.



Purées can be made in a blender, or with special implements such as a potato masher, or by forcing the food through a strainer, or simply by crushing the food in a pot. Purées generally must be cooked, either before or after grinding, in order to improve flavour and texture, remove toxic substances, and/or reduce their water content.

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.

Genetically Modified soybeans and corn make up the largest portion of genetically engineered crops. When looking at a product label, if any of the following ingredients are listed there’s a good chance it has come from GM corn or soy (unless it’s listed as organic.



Due to cross contamination, wheat may be present. Read food label carefully to ensure it is Gluten Free.

The fatty particles in milk that are separated out to make cream and subsequently butter. The higher the milk fat content in milk, cream, ice cream, etc., the creamier, richer and more caloric the product.

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

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

Dipotassium phosphate - also phosphoric acid, dipotassium salt; dipotassium hydrogen orthophosphate; potassium phosphate, dibasic - is a highly water-soluble salt which is often used as a fertilizer, food additive and buffering agent. It is a common source of phosphorus and potassium.

Cream (including light whipping cream) is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, over time, the lighter fat rises to the top. In the industrial production of cream this process is accelerated by using centrifuges called "separators". In many countries, cream is sold in several grades depending on the total butterfat content. Cream can be dried to a powder for shipment to distant markets.



Cream produced by cows (particularly Jersey cattle) grazing on natural pasture often contains some natural carotenoid pigments derived from the plants they eat; this gives the cream a slight yellow tone, hence the name of the yellowish-white colour, cream. Cream from cows fed indoors, on grain or grain-based pellets, is white.

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.

Salt is one of the most ubiquitous food ingredients around. Those who think of salt only as something used to perk up flavor might wonder what could possibly give this ingredient the level of importance it has gained through the ages. In reality, there is much more to this crystalline cube than first meets the eye.



Besides enhancing taste, salt has several other functions in food products. It acts as an antimicrobial or microbiological control agent. It contributes to certain chemical reactions that create a wide variety of food characteristics.



Sometimes the terms "salt" and "sodium" are used interchangeably, but technically this is not correct. "Salt" is sodium chloride. By weight, it is 40 percent sodium and 60 percent chloride.

Most foods and tap water contain sodium and chloride. Sodium is an essential nutrient, a mineral that the body cannot manufacture itself.

Because of sodium's importance to your body, the excretory and nervous systems guard against under-consumption of salt, which is a threat to your body's nerves and muscles. Other ions such as calcium, magnesium, and potassium are also very important. Concentrations of these ions are held in narrow ranges by the kidney.



The association between eating salt and the risk of blood pressure increasing is difficult to quantify. Some people are sensitive to changes in salt intake whereas others can adjust so that blood pressure does not rise at all.



Americans typically consume 4,000-8,000 mg each day, well above their daily needs. A goal for moderation for all adults, (including pregnancy and lactation) is approximately 2,400 mg of sodium per day.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Lactic acid is primarily found in sour milk products, such as: koumiss, leban, yogurt, kefir, and some cottage cheeses. The casein in fermented milk is coagulated (curdled) by lactic acid.



Although it can be fermented from lactose (milk sugar), most commercially used lactic acid is derived by using bacteria such as Streptococcus thermophilus, Lactobacillus acidophilus, or Lactobacillus delbrueckii subsp. bulgaricus (formerly known as Lactobacillus bulgaricus) to ferment carbohydrates from nondairy sources such as cornstarch, potatoes, and molasses. Thus, although it is commonly known as "milk acid", vegan products can contain lactic acid as an ingredient.



Lactic acid may also be found in various processed foods, usually either as a pH-adjusting ingredient, or as a preservative (either as antioxidant or for control of pathogenic micro-organisms). It may also be used as a fermentation booster in rye and sourdough breads.



Potassium lactate, sodium lactate, and calcium lactate are the neutralized salts of lactic acid. Potassium lactate is used in many fresh and cooked meat products for shelf life control, color preservation, and reduction of sodium content. Sodium lactate has a mild saline taste and is therefore suitable for flavor enhancement in meat products as well. Sodium lactate is being produced in solution as well as dry. Calcium lactate is popular for fortification and improved texture in emulsified meat products like frankfurters. Ready-to-eat meat and poultry products commonly contain sodium or potassium lactate to control Listeria monocytogenes.



Lactic acid is also present in wheat beers, especially lambic, due to the activity of Pediococcus damnosus.



Lactic acid is widely used for reducing the number of pathogenic bacteria like E.coli, Salmonella, Campylobacter, and Listeria on animal carcasses like beef, pork, and poultry during the slaughtering process.



source:

http://en.wikipedia.org/wiki/Lactic_acid

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

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

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

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

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

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

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

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

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

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

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

A modified food starch is a complex carbohydrate that has been chemically altered to change some of its qualities. These would include texture, the ease with which the starch dissolves and/or how readily the starch can be digested. Modified food starches are used in processed foods as thickeners; formulation aids to help maintain desired consistency or texture; anti-caking agents to help keep powdered foods free-flowing; or humectants, which absorb and maintain a food's water content. Typical foods that contain modified starches include sauces, pie fillings and gravies.



Modified food starches are usually synthesized from a naturally occurring food starch and are not considered a health risk. Those sensitive to gluten, however, should avoid foods containing modified food starches unless specifically labeled as "gluten free," as it may have originally come from wheat or another gluten containing grain.



Starch and modified starches sometimes replace large percentages of more nutritious ingredients, such as fruit. Choose baby foods without added starches (starch-thickened baby foods have contained as little as 25 percent as much of the fruit ingredients as 100-percent-fruit baby foods). One small study suggested that modified starches can promote diarrhea in infants.

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

Lecithin: Used to stabilize emulsions;

Lecithin is present in all living cells and is a significant constituent of nerve and brain cells.



Commercial lecithin, most of which comes from soya bean oil, which may be Genetically Modified, contains a mixture of phosphoglycerides containing principally lecithin, cephalin and phosphatidyl inositol. Other sources are egg yolk, from where it was originally obtained, and leguminous seeds, including peanuts and maize, which also may be Genetically Modified. Vegetarians should be aware that it can also be obtained from animal fat.

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



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



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



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



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



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

Produced from the fermentation of corn SUGAR, xanthan gum is used as a thickener, EMULSIFIER and STABILIZER in foods such as dairy products and salad dressings.

Some people are allergic to xanthan gum, with symptoms of intestinal gripes, diarrhea, temporary high blood pressure, and migraine headaches

Also, since xanthan gum is produced by a bacterium that is fed corn to grow, some people allergic to corn will also react to it. Yellow Phrygian Husk is a common source of bacterium in which xanthan gum is created

Also used by people who are allergic to gluten

Cream (including light whipping cream) is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, over time, the lighter fat rises to the top. In the industrial production of cream this process is accelerated by using centrifuges called "separators". In many countries, cream is sold in several grades depending on the total butterfat content. Cream can be dried to a powder for shipment to distant markets.



Cream produced by cows (particularly Jersey cattle) grazing on natural pasture often contains some natural carotenoid pigments derived from the plants they eat; this gives the cream a slight yellow tone, hence the name of the yellowish-white colour, cream. Cream from cows fed indoors, on grain or grain-based pellets, is white.



A powder is a dry, bulk solid composed of a large number of very fine particles that may flow freely when shaken or tilted. Powders are a special sub-class of granular materials, although the terms powder and granular are sometimes used to distinguish separate classes of material. In particular, powders refer to those granular materials that have the finer grain sizes, and that therefore have a greater tendency to form clumps when flowing. Granulars refers to the coarser granular materials that do not tend to form clumps except when wet.

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.

Although most chili peppers are indigenous to South America, they are used and grown around the world. Hot peppers are used in abundance in Mexican, South American, Indonesian, African and Oriental cooking, while the milder peppers are common in European and North American recipes. And, peppers have been cultivated for thousands of years for their medicinal properties, known for lowering blood pressure and cholesterol, in addition to their culinary purposes.

The Scoville Unit rating of a pepper is determined by a dilution taste test. Pure ground chili peppers are blended with a sugar-water solution. A panel of testers sips the mixture in increasingly diluted concentrations until it no longer burns the mouth. The Scoville Unit number is based on how much the ground chili needs to be diluted before no heat is detected. (Nowadays, liquid chromatography, rather than Scoville's dilution taste test, is used to evaluate the heat of chili peppers.)

Pungent or aromatic seasonings obtained from thebark, buds, fruit, roots, seeds or stems of various plants and trees (whereasHERBS usually come from theleafy part of a plant). Spices were prized long before recorded history. Thoughthey've always been used to flavor food and drink, throughout the eons spiceshave also been favored for a plethora of other uses including crowning emperors,making medicines and perfumes, religious ceremonies and as burial accoutrementsfor the wealthy. Over 3,000 years ago the Arabs monopolized the spice trade,bringing their rare cargo back from India and the Orient by arduous camelcaravans.

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.

Dehydrate: various processes to remove water content from food, mostly to prolong shelf-life.



For most people garlic is eaten only in small quantities so is more important for its great taste than nutritional value. However, recent research has reported that garlic has the ability to reduce levels of cholesterol in the blood, a property attributed to the sulphur containing substance, allicin. Garlic is also supposed to be a natural antiseptic and to cure colds.

Related to the onion, garlic is a small bulb consisting of "cloves". The cloves should be peeled prior to using. The leaves are grass like and the flower rises from a single central stem. When harvesting or purchasing bulbs, they should be white to off white / light yellow and firm. Avoid bulbs which are mushy or soft.

Garlic may be used in many forms such as fresh, dried, processed into supplements and cooking.



Actions / Properties:

Internally - antibacterial, antifungal, anti-inflammatory, antimicrobial, anthelmintic, antiseptic, antiviral, hypotensive-vasodilator, cholagogue, antispasmodic, decreases blood cholesterol, increases HDL, anti-atheromatic, PAF antagonist, increases fibrinolytic activity, hypoglycemic, expectorant, diaphoretic, antioxidant, antitumour, antineoplastic, antimutagenic, diuretic, carminative, emmenagogue.

Topcal Uses - antimicrobial, antifungal, expectorant

A powdered seasoning mixture of dried chiles, garlic, oregano, cumin, coriander and cloves.

Pungent or aromatic seasonings obtained from thebark, buds, fruit, roots, seeds or stems of various plants and trees (whereasHERBS usually come from theleafy part of a plant). Spices were prized long before recorded history. Thoughthey've always been used to flavor food and drink, throughout the eons spiceshave also been favored for a plethora of other uses including crowning emperors,making medicines and perfumes, religious ceremonies and as burial accoutrementsfor the wealthy. Over 3,000 years ago the Arabs monopolized the spice trade,bringing their rare cargo back from India and the Orient by arduous camelcaravans.

Water is the most abundant nutrient in our body and plays an important transmission function in every body cell and tissue. Sixty percent of our body weight is water. The fact that you can live without food for a long period of time, even months, but live only for a few days without water is true. Under normal conditions, the body releases about one quart of water daily. Therefore, replacement to equal the losses is very important for survival.

Dehydration is the most common problem of water imbalance due to water losses and deprivation. The effects of dehydration on nutrition can adversely affect ones health. Dehydration is the major cause of ones diminished ability to perform during endurance activities. Body water is lost through the stomach, respiration, sweat, and the kidneys. It is recomended that 24oz of water a day should be taken. This amount can double or even triple with endurance type exercise.



A note about water: More and more evidence shows the benifit of being well hydrated.

Studies show that 75% of Americans are chronically dehydrated (likely applies to half the world's population), leading to possible health problems such as fatigue. In 37% of Americans, the thirst mechanism is so weak that it is often mistaken for hunger, leading to over-eating. Even MILD dehydration will slow down one's metabolism as much as 3%.



Bottled Water: Some types of bottled water are not subject to the same regulations as tap water. These are regulated as food products, and their regulations are largely related to sanitary food handling and processing practices. Bottled water manufacturers will provide a detailed report on the quality of their product to consumers who call to request it.

For most people garlic is eaten only in small quantities so is more important for its great taste than nutritional value. However, recent research has reported that garlic has the ability to reduce levels of cholesterol in the blood, a property attributed to the sulphur containing substance, allicin. Garlic is also supposed to be a natural antiseptic and to cure colds.

Related to the onion, garlic is a small bulb consisting of "cloves". The cloves should be peeled prior to using. The leaves are grass like and the flower rises from a single central stem. When harvesting or purchasing bulbs, they should be white to off white / light yellow and firm. Avoid bulbs which are mushy or soft.

Garlic may be used in many forms such as fresh, dried, processed into supplements and cooking.



Actions / Properties:

Internally - antibacterial, antifungal, anti-inflammatory, antimicrobial, anthelmintic, antiseptic, antiviral, hypotensive-vasodilator, cholagogue, antispasmodic, decreases blood cholesterol, increases HDL, anti-atheromatic, PAF antagonist, increases fibrinolytic activity, hypoglycemic, expectorant, diaphoretic, antioxidant, antitumour, antineoplastic, antimutagenic, diuretic, carminative, emmenagogue.

Topcal Uses - antimicrobial, antifungal, expectorant



Flavored oils can add excitement to salads, marinades and sauces but infused oils have the potential to support the growth of Clostridium (C.) botulinum. Although the oil by itself does not pose a risk for botulism, the trendy addition of vegetables, herbs and fruits to oils, to make an oil infusion, can make this product potentially unsafe.



Vegetables, herbs, and fruits are likely to have some degree of soil contamination, especially those that grow on or under the ground. Soil contamination introduces the possibility that C botulinum spores may be added as an unwelcome ingredient in a recipe. If the produce is put into an anaerobic environment, such as a container of oil, Botulism Toxin can be produced and botulism may result upon consumption. Several cases of botulism involving garlic-in-oil preparations brought this hazard to light in the 1980's. In 1985, Vancouver, BC, 37 people got botulism from a garlic-in-oil preparation. This was followed by a 1988 laboratory investigation into the survival of and toxin production by C botulinum in garlic-in-oil preparations. In 1989, 3 people in Kingston, NY, became ill, also from a garlic-in-oil infusion. Thus, in 1989 the FDA issued a ruling, ordering the removal from store shelves of all commercial garlic-in-oil preparations that lacked an acidifying agent, followed by a mandate requiring the addition of an acidifying agent (such as phosphoric or citric acid) to all commercial garlic-in-oil preparations. Acid prevents the growth of the C botulinum, so any spores that might be present in an infusion will not be able to flourish and produce toxin. The acid must be added as the recipe is being prepared.



Are people aware of the slight, but deadly risk presented when these oil infusions are not prepared properly? Consumers need to understand the potentially life-threatening hazard of oil infusions. Oil infusion recipes can still be tasty and safe as long as the following precautions are clearly stated and adhered to:



Wash all soil-contaminated produce before adding it to an oil infusion,

Add an acidifying agent such as lemon juice or vinegar to the recipe at the rate of one tablespoon per cup of oil,

Keep oil infusions refrigerated in order to retard the growth of any microbes,

Discard infusions after one week, or sooner if apparent cloudiness, gas bubbles, or foul odor develop and,

When in doubt, throw it out.

Source: Food Safety Notebook, Vol. 9, No. 4, April 1998.

Source:http://www.colostate.edu/Orgs/safefood/NEWSLTR/v2n4s08.html

Sym: Orthophosphoric acid

Phosphoric acid is a corrosive acid that can form three different classes of salts, namely primary phosphates, dibasic phosphates and tribasic phosphates. Phosphoric acid is soluble in water. It is incompatible with strong caustics and it is corrosive to ferrous metals and alloys. It readily reacts with metals to form flammable hydrogen gas.

It is used as an anti-oxidant in food, as a flavour additive for sharp taste in food (jellies, preserves) and soft drinks, as a tang (Food Additive 338) and for the manufacture of yeasts and gelatine.

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

For most people garlic is eaten only in small quantities so is more important for its great taste than nutritional value. However, recent research has reported that garlic has the ability to reduce levels of cholesterol in the blood, a property attributed to the sulphur containing substance, allicin. Garlic is also supposed to be a natural antiseptic and to cure colds.

Related to the onion, garlic is a small bulb consisting of "cloves". The cloves should be peeled prior to using. The leaves are grass like and the flower rises from a single central stem. When harvesting or purchasing bulbs, they should be white to off white / light yellow and firm. Avoid bulbs which are mushy or soft.

Garlic may be used in many forms such as fresh, dried, processed into supplements and cooking.



Actions / Properties:

Internally - antibacterial, antifungal, anti-inflammatory, antimicrobial, anthelmintic, antiseptic, antiviral, hypotensive-vasodilator, cholagogue, antispasmodic, decreases blood cholesterol, increases HDL, anti-atheromatic, PAF antagonist, increases fibrinolytic activity, hypoglycemic, expectorant, diaphoretic, antioxidant, antitumour, antineoplastic, antimutagenic, diuretic, carminative, emmenagogue.

Topcal Uses - antimicrobial, antifungal, expectorant



Flavored oils can add excitement to salads, marinades and sauces but infused oils have the potential to support the growth of Clostridium (C.) botulinum. Although the oil by itself does not pose a risk for botulism, the trendy addition of vegetables, herbs and fruits to oils, to make an oil infusion, can make this product potentially unsafe.



Vegetables, herbs, and fruits are likely to have some degree of soil contamination, especially those that grow on or under the ground. Soil contamination introduces the possibility that C botulinum spores may be added as an unwelcome ingredient in a recipe. If the produce is put into an anaerobic environment, such as a container of oil, Botulism Toxin can be produced and botulism may result upon consumption. Several cases of botulism involving garlic-in-oil preparations brought this hazard to light in the 1980's. In 1985, Vancouver, BC, 37 people got botulism from a garlic-in-oil preparation. This was followed by a 1988 laboratory investigation into the survival of and toxin production by C botulinum in garlic-in-oil preparations. In 1989, 3 people in Kingston, NY, became ill, also from a garlic-in-oil infusion. Thus, in 1989 the FDA issued a ruling, ordering the removal from store shelves of all commercial garlic-in-oil preparations that lacked an acidifying agent, followed by a mandate requiring the addition of an acidifying agent (such as phosphoric or citric acid) to all commercial garlic-in-oil preparations. Acid prevents the growth of the C botulinum, so any spores that might be present in an infusion will not be able to flourish and produce toxin. The acid must be added as the recipe is being prepared.



Are people aware of the slight, but deadly risk presented when these oil infusions are not prepared properly? Consumers need to understand the potentially life-threatening hazard of oil infusions. Oil infusion recipes can still be tasty and safe as long as the following precautions are clearly stated and adhered to:



Wash all soil-contaminated produce before adding it to an oil infusion,

Add an acidifying agent such as lemon juice or vinegar to the recipe at the rate of one tablespoon per cup of oil,

Keep oil infusions refrigerated in order to retard the growth of any microbes,

Discard infusions after one week, or sooner if apparent cloudiness, gas bubbles, or foul odor develop and,

When in doubt, throw it out.

Source: Food Safety Notebook, Vol. 9, No. 4, April 1998.

Source:http://www.colostate.edu/Orgs/safefood/NEWSLTR/v2n4s08.html

Chicken Fat

Chicken fat is most commonly used as an ingredient in dog and cat food. It is a by-product of the poultry industries. It is the most digestable animal fat source available, with high levels of polyunsaturated fatty acids and linoleic (omega-6) acid. It is controversial as a food product because it is obtained from chicken rendering and processing. Chicken fat has uneven quality and is used in soaps or as filler in pet foods or human food. Currently, chicken fat is being researched as an alternative energy source. By converting chicken fat into biodiesel, motor vehicles can use chicken fat as a renewable energy source.

"Chicken Soup for the Pet Lover's Soul : Products : Ingredients." Chicken Soup for the Pet Lover's Soul Brand Pet Foods. Diamond Pet Lovers, 2011. Web. 17 May 2011. .

"Converting Chicken Fat to Biodiesel." E85 | Ethanol Gasoline Blend. Whipnet Technologies, 2011. Web. 17 May 2011.

.

Derived from the French vin aigre, "sour wine," vinegar is made by bacterial activity thats converts fermented liquids such as wine, beer or cider into a weak solution of ACETIC ACID (the constituent that makes it sour). Vinegar has been used for centuries for everything from beverages, to an odor-diminisher for strong foods such as cabbage and onions, to a hair rinse and softener. There are a multitude of vinegar varieties available today.



a liquid produced from the fermentation of ethanol in a process that yields its key ingredient, acetic acid. The acetic acid concentration ranges typically from 4 to 8 percent by volume for table vinegar (typically 5%) and higher concentrations for pickling (up to 18%) although in some countries the minimum strength may be less. Natural vinegars also contain smaller amounts of tartaric acid, citric acid, and other acids. It has been used since ancient times, and is an important element in Western and European, Asian, and other traditional cuisines of the world.



The word "vinegar" derives from the Old French vin aigre, meaning "sour wine." Louis Pasteur showed in 1864 that vinegar results from a natural fermentation process.

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.

Calcium chloride is a colorless or white solid that is produced as a by-product of the manufacture of sodium carbonate or from reactions between hydrochloric acid and calcium carbonate. The anhydrous compound is commonly used as a drying agent, absorbing water until it dissolves into a liquid. This characteristic makes it effective in settling road dust. When spread in the form of a powder or flakes, it absorbs more than its own weight of water, forming a liquid that keeps the road wet. It also is used as a food preservative, treating aquarium water, and for de-icing roads.

Sodium Benzoate

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

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

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

Chicken Broth is commonly thought of as Water, Corn oil, A nutritional yeast, Poultry seasoning, Vegetable broth powdered (bouillon), with mushrooms, onions, and salt to taste. Recipes vary widly.

Garlic powder is made from dehydrated garlic flakes that have been ground into a powdery substance. It is used as a seasoning



For most people garlic is eaten only in small quantities so is more important for its great taste than nutritional value. However, recent research has reported that garlic has the ability to reduce levels of cholesterol in the blood, a property attributed to the sulphur containing substance, allicin. Garlic is also supposed to be a natural antiseptic and to cure colds.

Related to the onion, garlic is a small bulb consisting of "cloves". The cloves should be peeled prior to using. The leaves are grass like and the flower rises from a single central stem. When harvesting or purchasing bulbs, they should be white to off white / light yellow and firm. Avoid bulbs which are mushy or soft.

Garlic may be used in many forms such as fresh, dried, processed into supplements and cooking.



Actions / Properties:

Internally - antibacterial, antifungal, anti-inflammatory, antimicrobial, anthelmintic, antiseptic, antiviral, hypotensive-vasodilator, cholagogue, antispasmodic, decreases blood cholesterol, increases HDL, anti-atheromatic, PAF antagonist, increases fibrinolytic activity, hypoglycemic, expectorant, diaphoretic, antioxidant, antitumour, antineoplastic, antimutagenic, diuretic, carminative, emmenagogue.

Topcal Uses - antimicrobial, antifungal, expectorant

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

Whey or milk plasma is the liquid remaining after milk has been curdled and strained; it is a by-product of the manufacture of cheese or casein and has several commercial uses. Whey is used to produce ricotta and gjetost cheeses and many other products for human consumption. It is used as an additive in many processed foods, including breads, crackers and commercial pastry. In addition, whey is used as an animal feed. Whey proteins mainly consist of a-lactalbumin and ß-lactoglobulin. Depending on the method of manufacture, it may also contain glycomacropeptides (GMP).



The whey protein separated from this mixture is often sold as a nutritional supplement. Such supplements are especially popular in the sport of bodybuilding. Liquid whey contains lactose, vitamins, and minerals along with traces of fat. Researchers at Lund University in Sweden discovered that whey appears to stimulate insulin release. Writing in the American Journal of Clinical Nutrition they also discovered that whey supplements can help regulate and reduce spikes in blood sugar levels among people with type 2 diabetes by increasing Insulin secretion.

Corn Protein Hydrolyzed

Hydrolyzed corn protein is the produced by boiling the corn in hydrochloric acid and neutralizing it with sodium hydroxide. The corn protein is broken down to its building blocks, amino acids. The resulting liquid also contains free glutamic acid, which is also known as monosodium glutamate (MSG). See. Monosodium glutamate.

Marler, Bill. “What is Hydrolyzed Vegetable Protein, or HVP and What Products Might Contain Salmonella Tennessee?” Food Poison Journal. 06

March 2010. Web. 17 May 2011. .





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

A thick, jellylike substance obtained from SEAWEED. Alginic acid is used as a stabilizer and thickener in a wide variety of commercially processed foods such as ice creams, puddings, flavored milk drinks, pie fillings, soups and syrups.

alginic acid or one of its esters or salts, esp. the gelatinous solution obtained as a by-product in the extraction of iodine from seaweed, used in mucilages and for thickening jellies.





source: allrecipes.com

Cottonseed Oil Partially Hydrogenated

Cottonseed oil is the oil extracted from the cotton plant. It has a mild, nutty taste and the degree of its color depends on how refined the oil is. Refining oil involves the processing the oil, which may be through hydrogenation. Partial hydrogenation of the soybean 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. Cottonseed oil has a high level of saturated fat (“bad fat”) and low levels of monounsaturated fat (“good fat”). 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. There is some controversy whether cottonseed oil may also contain natural toxins from pesticide residues during the farming of the cotton plant, but this myth has been settled since a process called deodorization during oil refinement removes pesticide residues as well as other impurities. This physical refining process involves heating the oil under high vacuums using steam where residual components of the oil are distilled off and a purer oil results.

"Is Cottonseed Oil Okay? - Dr. Weil." DrWeil.com - Official Website of Andrew Weil, M.D. Web. 16 May 2011. .

National Cottonseed Products Association. Web. 16 May 2011. .

"Physical Refining Deodorization - Physical Refining, Deodorization, Dewaxing, Winterization, Dry Fractionation." Ali Engineering Works - Solvent Extraction Plant, Glycerine Refining Plant, Fatty Acid Distillations Plant and Machinary. Web. 16 May 2011. .

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

The bright green leaves and stems of the CORIANDER plant. Cilantro (also called Chinese parsley and coriander) has a lively, pungent fragrance that some describe as "soapy." It is widely used in Asian, Caribbean and Latin American cooking and its distinctive flavor lends itself to highly spiced foods.

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.

Disodium Guanylate

Disodium Guanylate, or E628, is a flavor enhancer similar to Monosodium Glutamate (MSG) and Disodium Inosinate but more effective. It is about 50 to 100 times more potent than MSG. Disodium 5’-guanylate is made from yeast ribonucleic acid, similar to genetic material. The savory taste of food becomes more developed without the disodium guanylate providing its own flavor. . It is produced by microbial fermentation in vegetables and put in tapioca starch to make it a powder form. It is approved by the Food and Drug Administration but like MSG, is associated with certain allergic reactions after consumption. See Monosodium Glutamate.

"DISODIUM GUANYLATE - 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. .

"The Vegetarian Resource Group Blog." The Vegetarian Resource Group (VRG). 21 Mar. 2011. Web. 16 May 2011. .

Disodium Inosinate

An expensive flavor enhancer usually used with the cheaper Monosodium Glutamate (MSG) alternative. Disodium 5’-inosinate, or E631, comes from the nucleotide Inosine monophosphate (IMP) commonly found in mushrooms and meats. Nucleotides are information-carrying molecules (seen in DNA) and help with the body’s metabolic processes. It is produced by microbial fermentation in vegetables and put in tapioca starch to make it a powder form. It is approved by the Food and Drug Administration but like MSG, is associated with certain allergic reactions after consumption. See Monosodium Glutamate.

"Disodium Inosinate Side Effects." Free Article Catalogue. 30 Mar. 2011. Web. 16 May 2011. .

Yacoubou, Jeanne. "The Vegetarian Resource Group Blog." The Vegetarian Resource Group (VRG). 21 Mar. 2011. Web. 16 May 2011. .

(Emulsifier) Makes bread softer and prevents staling, improves the stability of margarine, makes caramels less sticky, and prevents the oil in peanut butter from separating out. Mono- and diglycerides are safe, though most foods they are used in are high in refined flour, sugar, or fat.

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



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



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

For most people garlic is eaten only in small quantities so is more important for its great taste than nutritional value. However, recent research has reported that garlic has the ability to reduce levels of cholesterol in the blood, a property attributed to the sulphur containing substance, allicin. Garlic is also supposed to be a natural antiseptic and to cure colds.

Related to the onion, garlic is a small bulb consisting of "cloves". The cloves should be peeled prior to using. The leaves are grass like and the flower rises from a single central stem. When harvesting or purchasing bulbs, they should be white to off white / light yellow and firm. Avoid bulbs which are mushy or soft.

Garlic may be used in many forms such as fresh, dried, processed into supplements and cooking.



Actions / Properties:

Internally - antibacterial, antifungal, anti-inflammatory, antimicrobial, anthelmintic, antiseptic, antiviral, hypotensive-vasodilator, cholagogue, antispasmodic, decreases blood cholesterol, increases HDL, anti-atheromatic, PAF antagonist, increases fibrinolytic activity, hypoglycemic, expectorant, diaphoretic, antioxidant, antitumour, antineoplastic, antimutagenic, diuretic, carminative, emmenagogue.

Topcal Uses - antimicrobial, antifungal, expectorant

ground dehydrated onion.

Without doubt the onion is the most used flavoring vegetable in the world. There is hardly a savoury dish that doesn't include onions or one of its relatives - white and red onions, garlic, chives, shallots, spring onions and leeks. Members of the onion family vary enormously in shape, size, colour, texture and intensity of flavor. Onions, particularly garlic, have also been used as medicines. The ancient Egyptians worshipped onions and during the Middle Ages they were used as currency. Onions give you some vitamin C and fiber. Scientists have recently discovered that flavenoids found in onions may protect people from heart disease.



Cocktail onions

These tiny onions have a sweet white flesh and are sold pickled in vinegar. They are the smallest variety available.

Uses: Serve pickled cocktail onions with a selection of cold meats or with crusty bread and mature Cheddar cheese.

To store: Keep in a cool, dark place for up to 1 year.



Pearl onions

Also known as button or baby onions, these are larger than pickling onions and have a sweet, delicate flavour.

Uses: Add whole to stews and casseroles or cook them very gently in a little butter and a splash of balsamic vinegar for 20-30 minutes until tender, serve with roasted meat.



Pickling onions

These are maincrop onions, picked when they are still small. Available only in the autumn, they have a strong, pungent flavour.

Seasonal availability: September to November.

Uses: Preserve them in vinegar, leave to mature and enjoy them with cheese and cold meats. They can also be added whole to casseroles in place of shallots or standard onions.

To store: Store in a dark, cool, airy place.

To prepare: Chop off the neck and just a little of the base to help the onion stay together. Score a line down the side of the onion and peel away the outer skin and first layer of flesh. To make peeling easier, soak the onions in warm water to soften the skins.



Red onions

Red onions have a mild sweet flavour and an attractive colour.

Uses: As a garnish or combine with tomatoes and red leaf lettuce for a colourful salad, or include in homemade chutneys to serve with cheese and cold meats. Try them quartered and roasted in olive oil.

Seasonal availability: All year, English from October to April.

To store: Store in a dark, cool, airy place.

To prepare: Cut the neck and base away, then score down the side of the onion and remove the skin and first layer of flesh. To help hold back the tears during preparation, chill the onion first for 30 minutes and always remove the root end last. The root contains the largest concentration of sulphuric compounds which make the eyes water.



Shallots

These are not baby onions (as pickling onions are) but a close relation of the onion. They have a mild, delicate flavour which is less overpowering than most onions so do try to use shallots where a recipe specifies if possible. Shallots grow in a similar way to garlic - when you peel one there may be two or three held together at the root.

Seasonal availability: All year.

Uses: Use in recipes where a small amount of onion is used or where a subtle onion flavour is needed. They are often included in rich, creamy sauces where just a hint of onion flavour is needed.

To store: Keep in a cool, dry place.

To prepare: Top and tail shallots and then peel the outer skin away. If there are several bulbs, pull them apart and then slice.



Spanish onions

Onions grown in warm climates are milder than those from cooler regions, consequently Spanish onions have a mild, sweet flavour. Their skins are a rich golden colour and they are one of the largest varieties available.

Seasonal availability: All year.

Uses: Serve raw in salads, stuff and bake them or add to any savoury dish where a subtle onion flavour is required.

To store: Store in a dark, cool, airy place.

To prepare: Cut the neck and base away, then score down the side of the onion and remove the skin and first layer of flesh. To help hold back the tears during preparation, chill them first for 30 minutes and always remove the root end last. The root contains the largest concentration of sulphuric compounds which make the eyes water.



Spring onions

Also known as salad onions, these are onions that have been harvested at a very young age. They have green shoots and a creamy white bulb, both of which can be eaten. They have a mild flavour and are often eaten raw.

Seasonal availability: May to September.

Uses: In salads, stir-fries, omelettes or sandwich fillings.

To store: Keep in the fridge for 3-4 days.

To prepare: Trim off the root and the outer leaves. Serve whole or sliced, the green tops can be snipped using kitchen scissors.



White onions

With a strong, pungent flavour and distinctive white skin and flesh, white onions are increasingly popular.

Uses: Ideal for serving raw in salads or cooked they are very versatile.



Yellow onions

These are the most commonly used onions and they have a golden brown skin. They have a pungent aroma, a strong flavour and are a good all-round onion.

Seasonal availability: All year.

Uses: In a wide variety of dishes from casseroles, pies and quiches to stir-fries, sauces and pizzas.

To store: Keep in a dark, airy place.

To prepare: Cut the neck and base away, then score down the side of the onion and remove the skin and first layer of flesh. To help hold back the tears during preparation, chill them first for 30 minutes and always remove the root end last. The root contains the largest concentration of sulphuric compounds which make the eyes water.

These additives strengthen bread dough so it can be used in bread-making machinery and help produce a more uniform grain and greater volume. They act as whipping agents in dried, liquid, or frozen egg whites and artificial whipped cream. SODIUM STEAROYL FUMARATE serves the same function



Ref: Center for science in the public intrest

Used in cooking since 600 B.C., turmeric is the root of a tropical plant related to GINGER. Though native to the Orient, this spice is now also cultivated in India and the Caribbean. It has a bitter, pungent flavor and an intense yellow-orange color. In Biblical times, turmeric was often used to make perfume, a comment on its rather exotic fragrance. Today it's used mainly to add both flavor and color to food. Turmeric is very popular in East Indian cooking and is almost always used in CURRY preparations. It's also a primary ingredient in MUSTARD and is what gives American-style prepared mustard its bright yellow color.

Derived from the French vin aigre, "sour wine," vinegar is made by bacterial activity thats converts fermented liquids such as wine, beer or cider into a weak solution of ACETIC ACID (the constituent that makes it sour). Vinegar has been used for centuries for everything from beverages, to an odor-diminisher for strong foods such as cabbage and onions, to a hair rinse and softener. There are a multitude of vinegar varieties available today.



a liquid produced from the fermentation of ethanol in a process that yields its key ingredient, acetic acid. The acetic acid concentration ranges typically from 4 to 8 percent by volume for table vinegar (typically 5%) and higher concentrations for pickling (up to 18%) although in some countries the minimum strength may be less. Natural vinegars also contain smaller amounts of tartaric acid, citric acid, and other acids. It has been used since ancient times, and is an important element in Western and European, Asian, and other traditional cuisines of the world.



The word "vinegar" derives from the Old French vin aigre, meaning "sour wine." Louis Pasteur showed in 1864 that vinegar results from a natural fermentation process.

Flavour Enhancer

Flavour enhancers supplement, enhance, or modify the original taste and/or aroma of a food but do not have a characteristic taste or aroma of their own.



The chorda tympani (CT) and glossopharyngeal (GL) nerves of several mammalian species respond differently to umami substances (US) such as monosodium glutamate (MSG), disodium 5'-inosinate (IMP) and disodium 5'-guanylate (GMP). In mice and rhesus monkeys, responses to US are greater in the GL than the CT nerve, with the GL nerve containing larger numbers of MSG-sensitive fibers. Gurmarin, a sweet response inhibitor, suppresses the mouse CT responses to the mixture of MSG and IMP to ~65% of control levels but not to the metabotropic and ionotropic glutamate agonists 2-amino-4-phophonobutyrate and N-methyl-D-aspartate. Gurmarin does not inhibit any taste responses in the GL. In mice, CT responses to MSG may be masked by their greater sensitivity to sodium ions. Calcium imaging studies demonstrate that some mouse taste cells isolated from the fungiform papilla innervated by the CT respond selectively (as indicated by a rise in intracellular Ca2+ concentrations) to MSG and/or IMP or GMP. These MSG responses are not suppressed notably by reducing the Ca2+ concentration of the stimulus solution, suggesting that the observed Ca2+ release is from intracellular stores. Measurements of second messengers in the mouse fungiform papilla have revealed consistently that MSG elicits increases in both inositol 1,4,5-trisphosphate and adenosine 3',5'-cyclic monophosphate levels. Together, these results suggest that US may stimulate two different transduction mechanisms in the fungiform papilla. They also suggest that gurmarin-insensitive components of receptors for US, including metabotropic and ionotropic glutamate receptors, may be commonly involved in transduction for umami taste in taste cells on both anterior and posterior parts of the tongue.



Source:http://www.nutrition.org/cgi/content/abstract/130/4/950S