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Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified,(see Strawberries)

Inulin is a natural dietary fiber present in common fruits and vegetables like artichokes, asparagus, onions, garlic, raisins and bananas. It's a prebiotic-which means scientifically proven to increase the activity of live active cultures (beneficial bacteria) and help prevent the growth of harmful bacteria in the digestive tract. Inulin has also been proven to be a good source of soluble dietary fiber and is well suited for diabetics because it does not increase the glucose level or insulin level in the blood. And, recent research has shown that inulin significantly increases the absorption of calcium.

Flavor(s) Natural

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

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

Naturally occuring calcium / calcium carrier



Calcium deficiency is a major problem in the United States. 60% of children under 5 and 40% of children 6 - 11 consume less than their RDA. Of teens, 65% of boys and up to 85% of girls consume less than the recommended amounts. On average, women of all age groups fall far short. These deficiencies, especially in young women, are particularly disturbing because bone built during this time must carry them through the rest of their lives.



Calcium is A mineral essential in building and maintaining bones and teeth, as well as in providing efficient muscle contraction and blood clotting. Calcium is found in dairy products, leafy green vegetables (such as spinach, turnip greens and broccoli), sardines and canned salmon with bones and rhubarb. Calcium-fortified orange juice is an excellent source.



Deficiency Symptoms include; Loss of bone, and inadequate bone formation that lead to osteoporosis and Vitamin D deficiency. Studies are underway prove possible links between calcium and blood preasure (hypertension), and colon cancer.



Toxicity Symptoms: No adverse effects up to 2,400 mg per day for health adults. Generally not well-absorbed higher than 2,400 mg per day. Very high levels may inhibit the absorbtion of other minerals, particularly iron and zinc, and cause constipation.

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

Color(s)

This term is usually followed by a specific color that the food item contains. It can be naturally derived food coloring or artificial depending on the manufacturer. Natural dyes are extracts that are plant based, while artificial dyes are petroleum based.

"U.S. Still Using Toxic Dyes Left Out of U.K. Goods." Health Freedom Alliance. 14 Mar. 2011. Web. 16 May 2011. .

Beets are notable for their sweetness--they have the highest sugar content of any vegetable, but they are very low in calories. Their sweet flavor comes through whether the beets are fresh or canned (which is the way most beets are sold in the U.S.). Unlike many other processed vegetables, canned beets are perfectly acceptable in both taste and texture; if not pickled, their sweet flavor is largely unaffected by the canning process. Fresh beets, however, have twice the folate (folic acid) and potassium, and have a distinctive flavor and a crisp texture not found in canned beets. Fresh beets also supply a nutritional bonus--their green tops are an excellent source of beta-carotene, calcium, and iron.



The beets we eat as a vegetable (also called red beets, root beets, and table beets) are a root vegetable with two parts, the root and the edible green leaves. They belong to the botanical species Beta vulgaris, which also includes sugar beets (which are processed for sugar), mangel-wurzels (very large bulbs used as animal fodder), foliage beets, and Swiss chard (the latter two grown for their greens, not their roots). All these vegetables are descended from a wild slender-rooted plant that grew abundantly in southern Europe. In ancient civilizations, only the green leaves of the beet plant were eaten; the roots--which did not look like modern beets--were used medicinally to treat headaches and toothaches. Beets with good-sized, rounded roots, like those we eat today, were probably developed in the sixteenth century, though it took another 200 years before they gained any popularity as a food.



Varieties



The beets generally seen in the market are globe-shaped roots, with deep red flesh and green leaves that have either green or red veins. Other less common varieties have golden or white flesh, but these are mainly raised by local growers and home gardeners.



Availability



Fresh beets are always in good supply. They are grown in more than 30 states, and crops are harvested and shipped throughout the year. June through October, however, are peak months, and at the start of the season you can find young beets with small tender roots that are suitable for cooking whole. The roots get larger--and tougher--as the season goes on. In the off-peak months, you may also find "clip-topped" beets that have been in storage, but these are less tender than freshly harvested beets.



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



Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified,



Source: foodfacts.com

STREPTOCCUS THERMOPHILUS – This yogurt strain possess remarkable ability to produce the enzyme lactase (B-galactosidase activity) to digest the milk sugar lactose, as well as supports immune function/modulation, inhibits pathogenic organism by producing lactic and acetic acids effective against pathogenic bacteria, as well as has the documented ability to synthesize folate and B-12.

Lactobacillus delbrueckii ssp. bulgaricus (L. bulgaricus) is a representative of the group of lactic acid-producing bacteria, mainly known for its worldwide application in yogurt production. The genome sequence of this bacterium has been determined and shows the signs of ongoing specialization, with a substantial number of pseudogenes and incomplete metabolic pathways and relatively few regulatory functions. Several unique features of the L. bulgaricus genome support the hypothesis that the genome is in a phase of rapid evolution. (i) Exceptionally high numbers of rRNA and tRNA genes with regard to genome size may indicate that the L. bulgaricus genome has known a recent phase of important size reduction, in agreement with the observed high frequency of gene inactivation and elimination; (ii) a much higher GC content at codon position 3 than expected on the basis of the overall GC content suggests that the composition of the genome is evolving toward a higher GC content; and (iii) the presence of a 47.5-kbp inverted repeat in the replication termination region, an extremely rare feature in bacterial genomes, may be interpreted as a transient stage in genome evolution. The results indicate the adaptation of L. bulgaricus from a plant-associated habitat to the stable protein and lactose-rich milk environment through the loss of superfluous functions and protocooperation with Streptococcus thermophilus.



source: http://www.pnas.org/content/103/24/9274.full

Lactobacillus acidophilus (meaning acid-loving milk-bacterium) is a species in the genus Lactobacillus. L. acidophilus is a homo-fermentative species, fermenting sugars into lactic acid, which grows readily at rather low pH values (below pH 5.0) and has an optimum growth temperature of 30 °C (86 °F)[citation needed]. L. acidophilus occurs naturally in the human and animal gastrointestinal tract, mouth, and vagina. Some strains of L. acidophilus may be considered to have probiotic characteristics. These strains are commercially used in many dairy products, sometimes together with S. salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus in the production of acidophilus-type yogurt.



Source: http://en.wikipedia.org/wiki/L._acidophilus

What is it? Bifidus is a dietary supplement used to treat bowel changes caused by using antibiotics (an-ti-bi-OT-iks), or a bowel infection (in-FECK-shun). It may also be used to help people who cannot drink milk or eat milk products. Other uses include the treatment of constipation (hard stools) and diarrhea (loose stools). Bifidus may prevent kidney stones and radiation sickness and improve skin problems in children.



Other names for Bifidus include: Bifido, Bifidum, Bifidobacterium, and Probiotic.



Warnings:



Before taking Bifidus, tell your doctor if you are pregnant or breast feeding



Source:http://www.healthtouch.com/bin/EContent_HT/altCareMedShowLfts.asp?fname=00449&title=BIFIDUS+&cid=HTALT

Lactobacillus casei is a species of genus Lactobacillus found in the human intestine and mouth. As a lactic acid producer, it has been found to assist in the propagation of desirable bacteria. This particular species of lactobacillus is documented to have a wide pH and temperature range, and complements the growth of L. acidophilus, a producer of the enzyme amylase (a carbohydrate-digesting enzyme). It is known to improve digestion and reduce lactose intolerance and constipation.



The most common application of L. casei is industrial, specifically for dairy production. However, a team of scientists from Simón Bolívar University in Caracas, Venezuela found that by using Lactobacillus casei bacteria in the natural fermentation of beans, the beans contained lower amounts of the compounds causing flatulence upon digestion.



Lactobacillus casei is typically the dominant species of non starter lactic acid bacteria (NSLAB) present in ripening Cheddar cheese and recently, the complete genome sequence of L. casei ATCC 334 has become available. L. casei is also the dominant species in naturally fermented Sicilian green olives.



A commercial beverage containing L. casei strain Shirota has been shown to inhibit the growth of H. pylori in a test tube. But when the same beverage was consumed by humans in a small trial, H. pylori colonization decreased only slightly and the trend was not statistically significant. Some L. casei are considered as probiotic and may be effective in alleviation of gastrointestinal pathogenic bacterial diseases. According to World Health Organization, those properties have to be demonstrated on each specific strain—including human clinical studies—to be valid.



Among the best documented probiotic L.casei, L. casei DN-114001 and L. casei Shirota have been extensively studied and are widely available as functional foods (see Actimel, Yakult).



In the past few years, there are many studies in the decolorization of azo dyes by lactic acid bacteria such as L. casei TISTR 1500, L. paracasei, Oenococcus oeni. With the azoreductase activity, mono-, di- azo bonds are degraded completely, and generate other aromatic compounds as intermediates.

Lactobacillus reuteri A benificial bacteria found in the GI tracts of both human and most other mammals. Uses a fermentation process to change common food sugars into carbon dioxide and acetic and lactic acids.