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The peanut, or groundnut (Arachis hypogaea) is a species in the legume family Fabaceae native to South America. It is an annual herbaceous plant growing to 30 to 50 cm (1 to 1 1/2 feet) tall. The leaves are opposite, pinnate with four leaflets (two opposite pairs; no terminal leaflet), each leaflet 1 to 7 cm (1/3 to 2.75 inches) long and 1 to 3 cm (1/3 to 1 inch) broad. The flowers are a typical peaflower in shape, 2 to 4 cm (3/4 to one and a half inches) across, yellow with reddish veining. After pollination, the fruit develops into a legume 3 to 7 cm (1 to 2 inches) long containing 1 to 3 (rarely 4) seeds, which forces its way underground to mature.



Although a nut in the culinary sense, in the botanical sense the fruit of the peanut is a woody, indehiscent legume or pod and not technically a nut.



Peanuts are also known as earthnuts, goobers, goober peas, pindas, jack nuts, pinders, manila nuts and monkey nuts (the last of these is often used to mean the entire pod, not just the seeds).

Peanuts are a rich source of proteins (roughly 30 grams per cup after roasting) and Monounsaturated fat. Recent research on peanuts and nuts in general has found anti-oxidants and other chemicals that may provide health benefits. [7] Peanuts are a significant source of resveratrol, a chemical studied for potential anti-aging effects.



Because peanuts are considered an incomplete protein, containing relatively low amounts of the essential amino acids Lysine, Cystine, and Methionine, it is advised to be sure that a diet or meal with peanuts as a staple also include complementary foods such as dairy or whole grain



Although many people enjoy foods made with peanuts, some people have severe allergic reactions. For people with peanut allergy, exposure can cause fatal anaphylactic shock. For these individuals, eating a single peanut or just breathing the dust from peanuts can cause a fatal reaction. An allergic reaction also can be triggered by eating foods that have been processed with machines that have previously processed peanuts, making avoiding such foods difficult.



A theory of the development of peanut allergy has to do with the way that peanuts are processed in North America versus other countries like China and India. Peanuts are widely eaten in China and India but peanut allergies are almost unheard of there. According to a 2003 study, roasting peanuts, as more commonly done in North America, causes the major peanut allergen Ara h2 to become a stronger inhibitor of the digestive enzyme trypsin, making it more resistant to digestion.[2] Additionally, this allergen has also been shown to protect Ara h1, another major peanut allergen, from digestion - a characteristic further enhanced by roasting.

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.

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



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

A thick, sweet liquid made by bees from flower nectar. Contrary to what many people think, a honey's color and flavor does not derive from the bee, but from the nectar's source. In general, the darker the color the stronger the flavor. There are hundreds of different honeys throughout the world, most of them named for the flower from which they originate. The flowers that produce some of America's most popular honeys are clover, orange blossom and sage

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.

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

The peanut, or groundnut (Arachis hypogaea) is a species in the legume family Fabaceae native to South America. It is an annual herbaceous plant growing to 30 to 50 cm (1 to 1 1/2 feet) tall. The leaves are opposite, pinnate with four leaflets (two opposite pairs; no terminal leaflet), each leaflet 1 to 7 cm (1/3 to 2.75 inches) long and 1 to 3 cm (1/3 to 1 inch) broad. The flowers are a typical peaflower in shape, 2 to 4 cm (3/4 to one and a half inches) across, yellow with reddish veining. After pollination, the fruit develops into a legume 3 to 7 cm (1 to 2 inches) long containing 1 to 3 (rarely 4) seeds, which forces its way underground to mature.



Although a nut in the culinary sense, in the botanical sense the fruit of the peanut is a woody, indehiscent legume or pod and not technically a nut.



Peanuts are also known as earthnuts, goobers, goober peas, pindas, jack nuts, pinders, manila nuts and monkey nuts (the last of these is often used to mean the entire pod, not just the seeds).

Peanuts are a rich source of proteins (roughly 30 grams per cup after roasting) and Monounsaturated fat. Recent research on peanuts and nuts in general has found anti-oxidants and other chemicals that may provide health benefits. [7] Peanuts are a significant source of resveratrol, a chemical studied for potential anti-aging effects.



Because peanuts are considered an incomplete protein, containing relatively low amounts of the essential amino acids Lysine, Cystine, and Methionine, it is advised to be sure that a diet or meal with peanuts as a staple also include complementary foods such as dairy or whole grain



Although many people enjoy foods made with peanuts, some people have severe allergic reactions. For people with peanut allergy, exposure can cause fatal anaphylactic shock. For these individuals, eating a single peanut or just breathing the dust from peanuts can cause a fatal reaction. An allergic reaction also can be triggered by eating foods that have been processed with machines that have previously processed peanuts, making avoiding such foods difficult.



A theory of the development of peanut allergy has to do with the way that peanuts are processed in North America versus other countries like China and India. Peanuts are widely eaten in China and India but peanut allergies are almost unheard of there. According to a 2003 study, roasting peanuts, as more commonly done in North America, causes the major peanut allergen Ara h2 to become a stronger inhibitor of the digestive enzyme trypsin, making it more resistant to digestion.[2] Additionally, this allergen has also been shown to protect Ara h1, another major peanut allergen, from digestion - a characteristic further enhanced by roasting.

A pepita is a Mexican preparation for pumpkin seeds. They can be hulled or not, roasted or not, and salted or not. They are often eaten as a snack, are sometimes ground to thicken green pipián sauces, or can be sprinkled on dishes as a garnish. Pepitas are available in some supermarkets, health-food stores, and of course Mexican markets.



www.ochef.com/

clear oil pressed from peanuts; it is used for salads and, because it has a high SMOKE POINT, especially prized for frying. Most American peanut oils are mild-flavored, whereas Chinese peanut oils have a distinctive peanut flavor. Peanut oil is about 50 percent monounsaturated and 30 percent polyunsaturated. If stored in a cool, dark place it will keep indefinitely.

A pepita is a Mexican preparation for pumpkin seeds. They can be hulled or not, roasted or not, and salted or not. They are often eaten as a snack, are sometimes ground to thicken green pipián sauces, or can be sprinkled on dishes as a garnish. Pepitas are available in some supermarkets, health-food stores, and of course Mexican markets.



www.ochef.com/

These shiny scarlet berries are grown in huge, sandy bogs on low, trailing vines. They're also called bounceberries, because ripe ones bounce, and craneberries, after the shape of the shrub's pale pink blossoms, which resemble the heads of the cranes often seen wading through the cranberry bogs. Cranberries grow wild in northern Europe and in the northern climes of North America, where they are also extensively cultivated-mainly in Massachusetts, Wisconsin, Washington and Oregon.Scientific research is revealing how healthful cranberries can be. Packed with nutrients like antioxidants and other natural compounds, cranberries are a great choice for the health conscious consumer. Cranberries are available in a wide variety of forms including fresh fruit, juice, sauce, and dried. Juices and sauce are available year-round at your grocery retailer. Fresh fruit is generally available from September to December.



Because of the vitamin C content of cranberries, captains of the early sailing ships supplied their sailors with cranberries to prevent scurvy. The amount of vitamin C in one cup of raw cranberries is about one fourth of the current Recommended Dietary Allowance for an adult. Even so, it adds substantially to the day’s intake of vitamin C, a water-soluble vitamin

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.

natural sunflower oil is produced from oil type sunflower seeds. Sunflower oil is light in taste and appearance and supplies more Vitamin E than any other vegetable oil. It is a combination of monounsaturated and polyunsaturated fats with low saturated fat levels.



The versatility of this healthy oil is recognized by cooks internationally. Sunflower oil is valued for its light taste, frying performance and health benefits.

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. .

"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

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.

Milk is a nutritious food, rich in proteins, minerals, fats, vitamins and enzymes. It is also a functional ingredient found in a variety of food products, ranging from infant formulas to baked goods and confections to salad dressings. Nonfat dry milk is made by removing moisture from pasteurized nonfat milk. The resulting powder contains not more than 1.5% milkfat and is a versatile and important ingredient in many food formulations.



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

Palm Kernel Oil Partially Hydrogenated

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

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

.

Robinson, Allen. “Palm Kernel Oil Nutrition.” Livestrong.com. 04 May 2010. Web. 17 May 2011.
palm-kernel-oil-nutrition/>.

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

.





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



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

Soy lecithin is a mixture of fatty substances that are derived from the processing of soybeans. Lecithin is separated from soybean oil by the addition of water and centrifugation (rapid spinning) and purified for use as a food additive. Its chemical name is phosphatidylcholine, which identifies its major components of choline, phosphoric acid, glycerin, and fatty acids. Lecithin is used widely in foods as an emulsifier, stabilizer, and antioxidant.



Studies show most soy-allergic individual can safely eat products containing soy lecithin without experiencing any allergic reactions.



Although soyfoods are widely recognized for their nutritional qualities, interest in soyfoods has risen recently because scientists have discovered that a soy component called isoflavones appears to reduce the risk of cancer. More research needs to be done to determine exactly how isoflavones work, but it appears that as little as one serving of soyfoods a day may be enough to obtain the benefits of this anticancer phytochemical.



Traditional soy products such as tofu, tempeh, and soy milk are very high in protein. Tempeh has the highest percentage of protein of the traditional soy products providing approximately 22 grams of protein for each 4 ounce (113 gram) serving. Tofu provides approximately 9 grams of protein for a similar small serving size. The Recommended Dietary Allowance of protein for adult males (aged 25-50) is appoximately 63 grams and 50 grams for adult females (aged 25-50). Soy products can provide a significant portion of one's daily protein needs.



It is important to keep in mind, however, that the balance of amino acids (protein building blocks) in soy is not the same as meat. Because soy foods does not have an ideal balance of amino acids, some experts recommend taking in a little extra soy foods and/or combining soy products or legumes with a whole grain dish at meals where other protein (e.g., eggs, fish) is not eaten. The amino acids in whole grains combine well with amino acids in soy and legumes to make a more ideal balance of amino acids. If a person's diet is reasonably-balanced, however, there is usually no need to be concerned about getting enough protein.

Source:http://www.soyinfo.com/



Vegetarians and health enthusiasts have known for years that foods rich in soy protein offer a good alternative to meat, poultry, and other animal-based products. As consumers have pursued healthier lifestyles in recent years, consumption of soy foods has risen steadily, bolstered by scientific studies showing health benefits from these products. Last October, the Food and Drug Administration gave food manufacturers permission to put labels on products high in soy protein indicating that these foods may help lower heart disease risk.



As with health claims for oat bran and other foods before it, this health claim provides consumers with solid scientific information about the benefits of soy protein and helps them make informed choices to create a "heart healthy" diet. Health claims encourage food manufacturers to make more healthful products. With soy, food manufacturers have responded with a cornucopia of soy-based wares. (See "The Soy Health Claim.")



No sooner had FDA proposed the health claim regulation, however, than concerns arose about certain components in soy products, particularly isoflavones. Resulting questions have engulfed the regulation in controversy.



This came as no surprise to Elizabeth A. Yetley, Ph.D., lead scientist for nutrition at FDA's Center for Food Safety and Applied Nutrition . "Every dietary health claim that has ever been published has had controversy," she says, "even the relationship of saturated fat to a healthy diet."



While the controversy may seem confusing to the consumer giving it casual consideration, a careful review of the science behind the rule reveals a strict divide between what FDA allows as a health claim based on solid scientific research and related issues that go well beyond the approved statements about health benefits of soy protein.

Source:http://www.fda.gov/fdac/features/2000/300_soy.html

(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.

White in colour, Titanium dioxide is extracted from the naturally occurring mineral Ilmenite, (named after the Ilmen Mountains in Russia), an iron-black, heavy, metallic oxide mineral, composed of iron and titanium oxide.



Thought not to be easily absorbed, although detectable amounts can be found in the blood, brain and glands with the highest concentrations being in the lymph nodes and lungs, it is excreted from the body with urine.



Can be found in tablets and capsules, cottage and Mozzarella cheeses, horseradish cream and sauces, lemon curd, toothpaste, and white paint, also in sweets where it is often used to provide a barrier between different colours. Used to increase opacity in some sauces.



Banned in Germany.

No adverse effects are known.

Pollutes waterways.





Food coloring (colouring) is any substance that is added to food or drink to change its color.





Food coloring spreading on a thin water film.Food coloring is used both in commercial food production and in domestic cooking. Due to its safety and general availability, food coloring is also used in a variety of non-food applications, for example in home craft projects and educational settings.[

Flavor(s) Artificial

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

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

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

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

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

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

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

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

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

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

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

The peanut, or groundnut (Arachis hypogaea) is a species in the legume family Fabaceae native to South America. It is an annual herbaceous plant growing to 30 to 50 cm (1 to 1 1/2 feet) tall. The leaves are opposite, pinnate with four leaflets (two opposite pairs; no terminal leaflet), each leaflet 1 to 7 cm (1/3 to 2.75 inches) long and 1 to 3 cm (1/3 to 1 inch) broad. The flowers are a typical peaflower in shape, 2 to 4 cm (3/4 to one and a half inches) across, yellow with reddish veining. After pollination, the fruit develops into a legume 3 to 7 cm (1 to 2 inches) long containing 1 to 3 (rarely 4) seeds, which forces its way underground to mature.



Although a nut in the culinary sense, in the botanical sense the fruit of the peanut is a woody, indehiscent legume or pod and not technically a nut.



Peanuts are also known as earthnuts, goobers, goober peas, pindas, jack nuts, pinders, manila nuts and monkey nuts (the last of these is often used to mean the entire pod, not just the seeds).

Peanuts are a rich source of proteins (roughly 30 grams per cup after roasting) and Monounsaturated fat. Recent research on peanuts and nuts in general has found anti-oxidants and other chemicals that may provide health benefits. [7] Peanuts are a significant source of resveratrol, a chemical studied for potential anti-aging effects.



Because peanuts are considered an incomplete protein, containing relatively low amounts of the essential amino acids Lysine, Cystine, and Methionine, it is advised to be sure that a diet or meal with peanuts as a staple also include complementary foods such as dairy or whole grain



Although many people enjoy foods made with peanuts, some people have severe allergic reactions. For people with peanut allergy, exposure can cause fatal anaphylactic shock. For these individuals, eating a single peanut or just breathing the dust from peanuts can cause a fatal reaction. An allergic reaction also can be triggered by eating foods that have been processed with machines that have previously processed peanuts, making avoiding such foods difficult.



A theory of the development of peanut allergy has to do with the way that peanuts are processed in North America versus other countries like China and India. Peanuts are widely eaten in China and India but peanut allergies are almost unheard of there. According to a 2003 study, roasting peanuts, as more commonly done in North America, causes the major peanut allergen Ara h2 to become a stronger inhibitor of the digestive enzyme trypsin, making it more resistant to digestion.[2] Additionally, this allergen has also been shown to protect Ara h1, another major peanut allergen, from digestion - a characteristic further enhanced by roasting.

Although soyfoods are widely recognized for their nutritional qualities, interest in soyfoods has risen recently because scientists have discovered that a soy component called isoflavones appears to reduce the risk of cancer. More research needs to be done to determine exactly how isoflavones work, but it appears that as little as one serving of soyfoods a day may be enough to obtain the benefits of this anticancer phytochemical.



Traditional soy products such as tofu, tempeh, and soy milk are very high in protein. Tempeh has the highest percentage of protein of the traditional soy products providing approximately 22 grams of protein for each 4 ounce (113 gram) serving. Tofu provides approximately 9 grams of protein for a similar small serving size. The Recommended Dietary Allowance of protein for adult males (aged 25-50) is appoximately 63 grams and 50 grams for adult females (aged 25-50). Soy products can provide a significant portion of one's daily protein needs.



It is important to keep in mind, however, that the balance of amino acids (protein building blocks) in soy is not the same as meat. Because soy foods does not have an ideal balance of amino acids, some experts recommend taking in a little extra soy foods and/or combining soy products or legumes with a whole grain dish at meals where other protein (e.g., eggs, fish) is not eaten. The amino acids in whole grains combine well with amino acids in soy and legumes to make a more ideal balance of amino acids. If a person's diet is reasonably-balanced, however, there is usually no need to be concerned about getting enough protein.

Source:http://www.soyinfo.com/



Vegetarians and health enthusiasts have known for years that foods rich in soy protein offer a good alternative to meat, poultry, and other animal-based products. As consumers have pursued healthier lifestyles in recent years, consumption of soy foods has risen steadily, bolstered by scientific studies showing health benefits from these products. Last October, the Food and Drug Administration gave food manufacturers permission to put labels on products high in soy protein indicating that these foods may help lower heart disease risk.



As with health claims for oat bran and other foods before it, this health claim provides consumers with solid scientific information about the benefits of soy protein and helps them make informed choices to create a "heart healthy" diet. Health claims encourage food manufacturers to make more healthful products. With soy, food manufacturers have responded with a cornucopia of soy-based wares. (See "The Soy Health Claim.")



No sooner had FDA proposed the health claim regulation, however, than concerns arose about certain components in soy products, particularly isoflavones. Resulting questions have engulfed the regulation in controversy.



This came as no surprise to Elizabeth A. Yetley, Ph.D., lead scientist for nutrition at FDA's Center for Food Safety and Applied Nutrition . "Every dietary health claim that has ever been published has had controversy," she says, "even the relationship of saturated fat to a healthy diet."



While the controversy may seem confusing to the consumer giving it casual consideration, a careful review of the science behind the rule reveals a strict divide between what FDA allows as a health claim based on solid scientific research and related issues that go well beyond the approved statements about health benefits of soy protein.

Source:http://www.fda.gov/fdac/features/2000/300_soy.html