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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

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.

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.

Sugar produced from cornstarch; comprised of glucose (dextrose), maltose and higher sugars; 70 percent to 80 percent solids

Sugar based sweeteners are those such as that developed from corn starch. The development of the various types of corn syrups, maltodextrins, and high-fructose corn syrup from corn starch sources could be called one of the greatest changes in the sugar and sweetener industry over several centuries. In the late 1800s it was found that corn starch could be hydrolyzed and a sugar formed. It was not until the 1970s that it became commercially a major product bringing about changes in the food industry. Over-reliance in the food industry and over-indulgence by consumers of these processed sugers, particularly high fructose corn syrup, has most likly contributed to obesity in many western countries.



These sweeteners are processed and refined using a series of separation, and grinding processes. Finally, the products are converted and fermented. From this processing a five classes of corn sweeteners are formed. This does not include the corn syrup conversion into high-fructose corn syrup.

As the name implies, Microcrystalline Cellulose is cellulose derived from high quality wood pulp. It is a naturally occurring substance that is proven stable, safe and physiologically inert

Cellulose may be used in foods as a hydrocolloid. As a vegetable gum, it serves a major role as a stabilizer. Cellulose is also frequently used as a fat replacer or substitute. In foods, the cellulose ingredients are insoluble fibrous particles that are capable of holding water and suspending the dispersed particulates. It can replace fat because it gives an appropriate mouth feel and lends a glossy opaque appearance when used.

Cellulose is an excellent source of insoluble fiber. Unlike soluble fiber, insoluble fiber does not feed bacteria well and is not readily fermented into short chain fatty acids.

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

Polysorbate 80

Polysorbate 80 is similar in use and structure as Polysorbate 60



Polysorbate 60 is an emulsifying agent that helps stabilize two substances that will not normally mix (like oil and water. Short for polyoxyethylene-20 sorbitan monostearate, Polysorbate 60 is made of corn, palm oil, and petroleum. It does not spoil and sometimes used to replace dairy or fat to extend the product’s shelf life. The additive helps whiteners dissolve in coffee, prevent staleness of baked goods, and keep artificial whipped cream fluffy. Polysorbates are made by combining ethylene oxide, which is a precursor to antifreeze, with a sugar alcohol derivative. Polysorbate 60 and 80 are found in cleaning products, motor oils, lubricants, shampoos, cosmetics, lotions, vaccines, etc.

Goldshmidt, Vivian.

"12 Dangerous and Hidden Food Ingredients in Seemingly Healthy Foods | Save Our Bones." Osteoporosis Natural Treatments - Truth About

Osteoporosis Drugs - Osteoporosis Diet - Osteoporosis Treatment Information. Web. 17 May 2011. .

Erikson, Norma. “Food additives 101: How is polysorbate 80 made?” Examiner Web. 17 May 2011.

< http://www.examiner.com/healthy-living-in-national/food-additives-101-how-is-polysorbate-80-made>.

Kopf, Aaron. "What Is Polysorbate 60? | EHow.com." EHow | How to Videos, Articles & More - Trusted Advice for the Curious Life | EHow.com.

Web. 17 May 2011. .

(Thickening Agent) Carrageenan is obtained from seaweed. Large amounts of carrageenan have harmed test animals colons; the small amounts in food are generally recognized as safe.



A 2007 joint FAO (Food and Agriculture Organization)/WHO (World Health Organization) committee stated that “based on information available, it is inadvisable to use carrageenan or processed eucheuma seaweed in infant formulas.” While Carrageenan is “generally recognized as safe” in the US due to the very small amounts generally included in products, when it is included in formula, the infant tends to consume much more and is therefore at risk for negative health consequences, such as GI ulceration and intestinal inflammation. Carrageenan is banned for use in formula in the EU.

Dictionaries describe the term "plain-vanilla" as something "simple, plain or ordinary." Few statements could be further from the truth-for there is definitely nothing ordinary about the seductively aromatic vanilla bean. This long, thin pod is the fruit of a luminous celadon-colored orchid (vanilla planifolia), which, of over 20,000 orchid varieties, is the only one that bears anything edible. Native to tropical America, the vanilla bean was cultivated and processed by the Aztecs, who used it to flavor a cocoa-based drink.

Vanilla: Dictionaries describe the term "plain-vanilla" as something "simple, plain or ordinary." Few statements could be further from the truth-for there is definitely nothing ordinary about the seductively aromatic vanilla bean. This long, thin pod is the fruit of a luminous celadon-colored orchid (vanilla planifolia), which, of over 20,000 orchid varieties, is the only one that bears anything edible. Native to tropical America, the vanilla bean was cultivated and processed by the Aztecs, who used it to flavor a cocoa-based drink.

Dictionaries describe the term "plain-vanilla" as something "simple, plain or ordinary." Few statements could be further from the truth-for there is definitely nothing ordinary about the seductively aromatic vanilla bean. This long, thin pod is the fruit of a luminous celadon-colored orchid (vanilla planifolia), which, of over 20,000 orchid varieties, is the only one that bears anything edible. Native to tropical America, the vanilla bean was cultivated and processed by the Aztecs, who used it to flavor a cocoa-based drink