The exact components of milk vary by species, but it contains significant amounts of saturated fat, protein and calcium. These amounts are not large in comparison to other foods rich in them, including coconuts, fish, and kale respectively, because milk is predominantly composed of water. Aquatic mammals, such as seals and whales, produce milk that is very rich in fats and other solid nutrients when compared with land mammals' milk.



Most milk packs a nutritional punch and contains protein, calcium, phosphorus, vitamins A and D, LACTOSE (milk sugar) and riboflavin. On the minus side, milk's natural sodium content is quite high. Most milk sold in the United States today is PASTEURIZED, which means the microorganisms that cause diseases (such as salmonella and hepatitis) and spoilage have been destroyed by heating, then quick-cooling, the milk. Pasteurization eliminates the possibility of disease and gives milk a longer shelf life. Most commercial milk products have also been HOMOGENIZED, meaning that the milk fat globules have been broken down mechanically until they are evenly and imperceptibly distributed throughout the milk. The end result is that the CREAM does not separate from the milk and the liquid is uniformly smooth.



Cow's milk is generally available in several varieties. In some countries these are:



Full cream (or "whole" in US, "homo milk" in Canada & some US dairies, about 3.25% fat)

Semi-skimmed ("reduced fat" or "low fat", about 1.5-1.8% fat)

Skimmed (about 0.1% fat)

Milk in the U.S. and Canada is sold as:



Whole varieties

2% (reduced fat)

1% (low fat)

<0.5% (very low fat)

Skim (nearly no fat) or fat free

In the United States, skim milk is also known as "fat free" milk, due to USDA regulations stating that any food with less than ½ gram of fat per serving can be labeled "fat free".

Source:http://en.wikipedia.org/wiki/Milk

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.

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.

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.

Emulsifier, Stabilizer, Thickener. Carob Bean Gum (CBG or LBG) is a natural gum extracted from the seeds of the carob tree

A gummy substance obtained from legume-family plants, used as a thickener and STABILIZER in commercial food processing.

One of the most important and abundant of the carotenes, a portion of which the liver converts to vitamin A. It should be noted, however, that while excess vitamin A can be toxic to the body, residual beta carotene is quickly eliminated. Scientists now believe that beta carotene is a powerful ANTIOXIDANT with properties that can contribute to reducing cancer and heart disease. It's found in vegetables like carrots, broccoli, squash, spinach and sweet potatoes. Beta carotene's orange-yellow pigment is also used as a coloring in foods like butter and margarine.Carotenoids are the red, orange and yellow plant pigments that give fruits and vegetables their vivid colors. All fruits and vegetables contain varying concentrations of carotenoids, but their colors are often covered up by green chlorophyll contained in the plant.



There are more than 600 different naturally-occuring carotenoids. Some of them have been identified as playing a vital role by protecting our cells and tissues from the damaging effects of free radicals and singlet oxygen. Lycopene, the carotenoid that gives tomatoes their red color, is particularly effective at quenching the destructive free radical singlet oxygen.

Vitamin A.

Essential in vision; enhances immunity by protecting the body from bacteria and viruses; boosts the production of white blood cells; helps build and maintain bone.



Richest sources of retinal are liver, fish liver oils, whole and fortified milk, and eggs. Carotenoids (such as beta-carotene) that the body uses to make vitamin A are abundant in orange and yellow fruits and vegetables, and green leafy vegetables.



Researchers are investigating the links on vitamin A's ability to boost the immune system and fight cancer, and the results look promising. The dark side of this is people are taking megadoses of vitamin A mistakenly believing that it can ward off or cure disease, often doing serious liver damage. People can achieve the level of beta-carotene in the studies simply by eating the 5 to 9 servings recommended by health authorities.

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.

Today's brown sugar is white sugar combined with MOLASSES, which gives it a soft texture. The two most commonly marketed styles of brown sugar are light and dark, with some manufacturers providing variations in between. In general, the lighter the brown sugar, the more delicate the flavor. The very dark or "old-fashioned" style has a more intense molasses flavor.

Sugar cane, is a tropical plant that is a cane. This cane is ready for cutting in 11-18 months. Unfortunately, most of the cutting is still done manually, although some is done mechanically. About half of the loading being mechanised.

After reaching the factory, the cane is chopped with a series of rapidly rotating knives. Iron and iron-alloy particles are removed by an electromagnet. The chopped cane is shredded, crushed and a small amount of water added to faciliitate cane juice separation. Generally, the crushed mixture is slightly acid[pH5.5].



Mixed juice is heated and clarified by the addition of lime and the decantation of impurities. The clarified juice is evaporated and the syrup transferred back and forth depending upon the Brix [pan 1: 16-180 Brix; pan 3: 55-750 Brix; final pan: 900 Brix]. The final syrup mix is centrifuged to extract the sugar crystals and remove molasses and liquid. The brown sugar may be further refined.



Brown sugar or raw sugar is decolorized by passing through carbon filters, recrystallizing in vacuum boiling pans, and removing final liquid by centrigation. It is simply a crystallization process.



From the process, three by-products of sugar cane are formed: molasses, bagasse and filter scums. The latter two by-products are recycled back into the processing plant. The filter scums contain phosphoric acid and are used as fertilizers in the fields. The bagasse is used as fuel to produce steam and electricity.



Turbinado sugar is raw cane sugar. This raw sugar that is refined fromthe initial pressing of sugar cane. The sugar crystals aren't stripped of any color or flavor giving it a natural taste. All natural Sugar In The Raw has no additives.



Source:http://food.oregonstate.edu/sugar/cane.html

This ancient spice is a popular flavoring in many cuisines, and is especially noted for its delectable aroma. There are many species of cinnamon, but Chinese cinnamomum trees, evergreens native to China and Vietnam and now cultivated in many parts of Asia, are the source for medicinal cinnamon bark remedies used in Chinese, Indian, and Western traditional medicine. A close relative, cassia, is often used interchangeably with cinnamon. Its name comes from the Greek word kassia, meaning "strip off the bark."



Medicinal use of cinnamon bark was first recorded in Chinese formularies as early as 2700 B.C. The herb has been used as a healing aid for stomach upset and gas, diarrhea, rheumatism, kidney ailments, and abdominal pain. Cinnamon "drops" containing the essential oils of cinnamon and cassia are also used for many of the same purposes. Possibly because Chinese cinnamon has antiseptic properties, the bark and the essential oils it contains are also used in topical products such as liniments, soaps, and lotions, and in oral preparations such as toothpaste and mouthwash.

Cinnamon comes in ‘quills’, strips of bark rolled one in another. The pale brown to tan bar strips are generally thin, the spongy outer bark having been scraped off. The best varieties are pale and parchment-like in appearance. Cinnamon is very similar to cassia, and in North America little distinction is given, though cassia tends to dominate the market. Cinnamon is also available ground, and can be distinguished from cassia by its lighter colour and much finer powder.