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with a deep nutlike flavor, spelt is a cousin to wheat that is recently receiving renewed recognition. Spelt products can be found in your local health food store year-round.



Spelt is an ancient grain that traces its heritage back long before many wheat hybrids. Many of its benefits come from the fact that it offers a broader spectrum of nutrients compared to many of its more inbred cousins in the wheat family. It can be used in many of the same ways as wheat - bread and pasta making but does not seem to cause sensitivities in most people who are intolerant of wheat.

Spelt is an ancient grain that traces its heritage back long before many wheat hybrids. Many of its benefits come from this fact: it offers a broader spectrum of nutrients compared to many of its more inbred cousins in the Triticum (wheat) family. Spelt features a host of different nutrients. It is an excellent source of vitamin B2, a very good source of manganse, and a good source of niacin, thiamin, and copper. This particular combination of nutrients provided by spelt may make it a particularly helpful food for persons with migraine headache, atherosclerosis, or diabetes.



Source: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=143



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,

Filtered water: Municipal water is filtered through a five-micron barrier that captures dirt, rust and sediment, particles smaller than the eye can see. Reverse-osmosis systems and charcoal filters are also used to acheve "Filtered water"



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. And 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.

with a deep nutlike flavor, spelt is a cousin to wheat that is recently receiving renewed recognition. Spelt products can be found in your local health food store year-round.



Spelt is an ancient grain that traces its heritage back long before many wheat hybrids. Many of its benefits come from the fact that it offers a broader spectrum of nutrients compared to many of its more inbred cousins in the wheat family. It can be used in many of the same ways as wheat - bread and pasta making but does not seem to cause sensitivities in most people who are intolerant of wheat.

Spelt is an ancient grain that traces its heritage back long before many wheat hybrids. Many of its benefits come from this fact: it offers a broader spectrum of nutrients compared to many of its more inbred cousins in the Triticum (wheat) family. Spelt features a host of different nutrients. It is an excellent source of vitamin B2, a very good source of manganse, and a good source of niacin, thiamin, and copper. This particular combination of nutrients provided by spelt may make it a particularly helpful food for persons with migraine headache, atherosclerosis, or diabetes.



Source: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=143



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,

Of African origin but now common in tropical and sub-tropical Asia. An oil is extracted from the seed and used for cooking, salad oil and margarines. It is also available as toasted sesame oil for oriental cooking. The whole seeds can also be eaten and are most often seen as a decoration on cakes, confectionery etc. Sesame seed paste, tahini, is used in many dishes e.g. hummus. Halva, a sweet made from sesame seeds is often found in health food shops. A good source of protein and calcium,



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,

Flax is an amazingly useful plant. Flax seeds and flax seed oil are a great source of alpha linolenic acid, or LNA.It is a small herb (Linum usitatissimum) grown in the prairies of North America and Russia, with little five-petaled blue (sometimes white or pink) flowers. The plants are harvested when the seed pods have dried and the fibers of the inner stems are processed to make thread for linen. This process dates back to ancient Egypt.

Each cell membrane structure in the brain includes two components, which also help control nutrient transfer in and out of brain cells. These two components are both essential polyunsaturated fatty acids: alpha linolenic acid (LNA, one of the omega-3 fatty acids) and linoleic acid (LA, one of the omega-6 fatty acids). LNA is used by the body to make DHA, or docasahexaenoic acid. Nursing mothers can be assured human milk contains DHA in perfect amounts. Adults and older children need to obtain it from other sources (cold water oily fish like salmon and tuna), or manufacture it from LNA.



Omega-3s are like, well, antifreeze for our bodies. They keep our blood relatively thin and circulating well, especially in cold weather.

The ground flaxseed meal can be added to salads, mixed in with hot or cold cereals, or used in recipes for baked goods. One ounce of ground flaxseed meal (about four tbsp or about 60mls) provides about six grams of protein and eight grams of fiber.



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,

A type of salt extracted from seawater through the use of a vacuum evaporation process. Sea salt has small amounts of various minerals contained within the salt that are naturally in the waters from which the salt was derived. Thus, the taste of the sea salt will vary depending on the area water producing the salt. As an example, minerals such as red clay provide a pink tint to sea salts from Hawaii.

Sea salts are available as a fine-grained crystal, as a larger, coarse crystal, or as a flakes of salt. The size and thickness of the crystal will affect how quickly it dissolves when added to foods, with the sea salt flakes dissolving very quickly and the larger coarse crystals requiring a longer amount of time. Typically, sea salts are used to enhance the flavors of foods after they have been cooked or prepared.

(Reprint:

http://www.hormel.com/kitchen/glossary.asp?id=34338&catitemid=)

Spelt (Triticum spelta) is a hexaploid species of wheat. Spelt was an important staple in parts of Europe from the Bronze Age to medieval times; it now survives as a relict crop in Central Europe and has found a new market as a health food. Spelt is sometimes considered a subspecies of the closely related species common wheat (T. aestivum), in which case its botanical name is considered to be Triticum aestivum subsp. spelta.



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.

Yeast is a living, microscopic, single-cell organism that, as it grows, converts its food (through a process known as fermentation) into alcohol and carbon dioxide. This trait is what endears yeast to winemakers, brewmasters and breadbakers. In the making of wine and BEER, the yeast's manufacture of alcohol is desired and necessary for the final product; and carbon dioxide is what makes BEER and CHAMPAGNE effervescent. The art of breadmaking needs the carbon dioxide produced by yeast in order for certain doughs to rise. To multiply and grow, all yeast needs is the right environment, which includes moisture, food (in the form of sugar or starch) and a warm, nurturing temperature (70° to 85°F is best).

Unlike refined sugar that is over 99 percent fast burning sugars like sucrose and fructose, barley malt syrup is 70 to 80 percent maltose with a very small percentage of glucose, sucrose, and fructose. Among sweeteners barley malt provides the most complex carbohydrates so the body metabolizes it much more gently and slowly than highly refined sugar.





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,