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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.

I use a technique for making sun-dried tomatoes from the wonderful food

preserving guide Stocking Up III (Rodale Press, 1986).



Start with plum (Roma) tomatoes from your garden or farmer's market. They

are the meatiest of tomatoes and carry less water. Cut them in half

lengthwise, and carefully place the halves skin side down on a framed nylon

or plastic screen. Be careful to preserve the liquid from inside the

tomato -- the drying process will concentrate powerful flavor in the juice.



Put a cheesecloth cover over the screen to protect the tomatoes from dirt

and insects. Raise the cheesecloth off the tomatoes slightly with bamboo

skewers. Then place the screen outside in the sun. Count on a few days of

drying and be sure to bring the tomato screens indoors overnight, once the

sun goes down.



Alternatively, you can dry plum tomato halves in an electric food dryer set

at 120 degrees F for 24 hours. Drying tomatoes in a conventional oven is

trickier. You must maintain a low heat of 120 degrees F consistently for 24

hours. This is quite difficult, and I do not recommend it.



Store sun-dried tomatoes dry, in sterilized glass jars with tight fitting

lids. Do not store them in olive oil.



When you want to use the dried tomatoes, pour a mixture of equal parts of

vinegar and boiling water over them. Then let them sit for five minutes, or

until they soften to a chewy consistency. Drain and cover with olive oil,

seasoned with a few slivers of garlic clove. Let them marinate 24 hours in

the refrigerator before sampling. You can store them in this oil,

refrigerated, for two to three weeks. Use these dried tomatoes with pasta,

soups, salads and antipastos.



Source:http://starchefs.com/boardTopics/7/messages/283.html

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.



Genetically modified organisms (GMOs) in food are a growing concern for a number of consumers who are worried about the impact that GMOs may have on their health. As a result, many companies in the late 1990s began to apply the GMO free label, indicating that their food does not contain GMOs. The labeling movement took off, especially at the beginning of the 21st century, when consumers became much more educated about GMOs, the companies that produce them, and the choice of eating GMO free.



A number of nations legislate labeling, and in Europe, food must be labeled to indicate whether or not it contains GMOs. In the United States, however, GMO free labeling is purely voluntary and not regulated by any governmental body or organization. For this reason, the validity of the label was questioned, and numerous organizations began pressuring the Food and Drug Administration, as well as the United States Department of Agriculture, to enact legislation governing food labeling in regards to GMOs in the late 1990s. As of 2006, no Federal standards for GMO free labeling existed, although several counties along the coastlines of the United States had taken matters into their own hands, either banning the growth of GMOs in their region or requiring more informative labeling. It is the hope of many food activists that the GMO free label will be standardized, so that consumers can be assured about the GMO content of products they purchase.



Most consumers have foods containing GMOs in their home. Corn and soy beans are both heavily modified, and it is quite difficult to find examples of these crops that have not been modified. This is partly due to the widespread practice of GMO cultivation, and partly because of seed drift, causing neighboring fields to become contaminated with GMO crops.



The harmful nature of GMOs has been questioned, especially by commercial agriculture producers and seed providers, and no scientific evidence has been provided to suggest that genetic modification of crops is harmful to humans. However, many consumers feel a visceral reaction to the thought of eating food that has been genetically modified and would prefer to be able to make conscious choices about what they eat. A GMO free label suggests to the consumer that the food he or she is eating is not the result of modified seeds.



It has been shown that GMOs may be harmful to agriculture, with cloned genetically modified species harming overall biological diversity and corrupting once normal crops. This is especially true in the case of corn, where GMO contamination became a major issue in the 1990s. In addition, many GMOs are indirectly environmentally harmful, because they are designed to be resistant to herbicides and pesticides, which are applied in dangerous amounts to genetically modified crops.



The GMO free label is a natural next step in the evolving relationship humans have with food. In the 20th century, a growing number of individuals became concerned about the sustainability and source of their food and started to promote healthy purchasing and eating practices. Purchasing GMO free food is a vote for genetic diversity and healthier food.



source: http://www.wisegeek.com/what-does-gmo-free-mean.htm

The fruit of the walnut tree, which grows in temperate zones throughout the world. The two most popular varieties of walnut are the ENGLISH WALNUT (also called Persian walnut) and the BLACK WALNUT. A close relative is the BUTTERNUT, also referred to as white walnut. ENGLISH WALNUTS are the most widely available and come in many varieties-some with moderately thick shells, others with shells so thin a tiny bird can crack them open.

The nuts of all the species are edible, but the walnuts commonly available in shops are from the common walnut, the only species which has a large nut and thin shell. A horticultural form selected for thin nut shells and hardiness in temperate zones is sometimes known as the 'Carpathian' walnut. The nuts are rich in oil, and are widely eaten both fresh and in cookery. Walnut oil is expensive and consequently is used sparingly; most often in salad dressing. Walnuts are also an excellent source of omega-3 fatty acids, and have been shown as helpful in lowering cholesterol. They need to be kept dry and refrigerated to store well; in warm conditions they become rancid in a few weeks, particularly after shelling. Oil paint often employs walnut oil as an effective binding medium, known for its clear, glossy consistency and non-toxicity.

Pressing tree-ripened olives extracts a flavorful, monounsaturated oil that is prized throughout the world both for cooking (particularly in Mediterranean countries) and for salads. Today's marketplace provides a wide selection of domestic olive oil (most of which comes from California) and imported oils from France, Greece, Italy and Spain. The flavor, color and fragrance of olive oils can vary dramatically depending on distinctions such as growing region and the crop's condition. All olive oils are graded in accordance with the degree of acidity they contain. The best are cold-pressed, a chemical-free process that involves only pressure, which produces a natural level of low acidity. Extra virgin olive oil, the cold-pressed result of the first pressing of the olives, is only 1 percent acid. It's considered the finest and fruitiest of the olive oils and is therefore also the most expensive. Extra virgin olive oil can range from a crystalline champagne color to greenish-golden to bright green. In general, the deeper the color, the more intense the olive flavor. After extra virgin, olive oils are classified in order of ascending acidity. Virgin olive oil is also a first-press oil, with a slightly higher level of acidity of between 1 and 3 percent. Fino olive oil is a blend of extra virgin and virgin oils (fino is Italian for "fine"). Products labeled simply olive oil (once called pure olive oil) contain a combination of refined olive oil and virgin or extra virgin oil. The new light olive oil contains the same amount of beneficial monounsaturated fat as regular olive oil...and it also has exactly the same number of calories. What the term "light" refers to is that--because of an extremely fine filtration process--this olive oil is lighter in both color and fragrance, and has little of the classic olive-oil flavor. It's this rather nondescript flavor that makes "light" olive oil perfect for baking and cooking where regular olive oil's obvious essence might be undesirable. The filtration process for this light-style oil also gives it a higher smoke point than regular olive oil. Light olive oils can therefore be used for high-heat frying, whereas regular olive oil is better suited for low- to medium-heat cooking, as well as for many uncooked foods such as salad dressings and marinades. The International Olive Oil Institute recommends using pure olive oil for frying, since the flavor of extra virgin olive oil tends to break down at frying temperatures, making the added expense a waste. Olive oil should be stored in a cool, dark place for up to 6 months. It can be refrigerated, in which case it will last up to a year. Chilled olive oil becomes cloudy and too thick to pour. However, it will clear and become liquid again when brought to room temperature

Peppers are seed pods and can be red, green, yellow, orange, white or purple. Green and red peppers grow on the same plant, it’s just that a red pepper is a ripe green one. Yellow, orange, white and purple are different varieties. Red and green peppers are by far the most commonly found peppers, although yellow peppers are also becoming widely available.



Peppers are high in vitamin C and supply vitamin A, potassium and some B group vitamins.

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.

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.

Peppers are seed pods and can be red, green, yellow, orange, white or purple. Green and red peppers grow on the same plant, it’s just that a red pepper is a ripe green one. Yellow, orange, white and purple are different varieties. Red and green peppers are by far the most commonly found peppers, although yellow peppers are also becoming widely available.



Peppers are high in vitamin C and supply vitamin A, potassium and some B group vitamins.

Rice vinegar is a vinegar made from fermented rice or rice wine in China, Korea, and Japan.

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.

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.