Ingridient

Definition & Health Benefits of Ingredients:

High Fiber: Contains 20% or more of the Daily Value (DV) to describe protein, vitamins, minerals, dietary fiber, or potassium per reference amount. Therefore, High Fiber is 20% of the DV of Fiber (25g) or another way of looking at it is the item as 5g or more of fiber.

Low Fat: 3 g or less per reference amount (and per 50 g if reference amount is small).

Gluten Free: There is not wheat, rye, barley or gluten present in the product. Products are randomly tested to ensure that there is no contamination of gluten from other sources.

Whole Grain: Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, lightly pearled and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed. The USDA defines a whole grain serving as any food containing 16 grams of whole grain. 16 grams is just a little more than half an ounce – so three servings (48 grams) of whole grain total under two ounces. A small amount of whole grain translates into big health benefits! The new Guidelines advise eating half or more of our grains as whole grains – at least three 16g servings per day. A “Good Source” contains at least 8 grams of whole grains per labeled serving, while an “Excellent” or “100% Excellent Source” contains at least 16 grams of whole grains per labeled serving. Examples of generally accepted whole grain foods and flours are: Amaranth, Barley (lightly pearled), Brown Rice and Rice Bran, Buckwheat, Bulgur, Corn and Whole Cornmeal, Emmer, Farro, Grano (lightly pearled wheat), Kamut® grain, Millet, Oatmeal and Whole Oats, Popcorn, Quinoa, Sorghum, Spelt, Triticale, and Wild Rice. http://wholegrainscouncil.org/ConsumerDef.html

Low Sodium: 140 mg or less per reference amount (and per 50 g if reference amount is small).http://www.cfsan.fda.gov/~dms/flg-6a.html

No Trans Fats: There are no (zero grams) trans fats present in this item. Trans fats are formed when liquid oils are made into solid fats (shortening and hard margarine). There are naturally occurring levels of trans fats mostly in animal-based foods.

Vegetarian: Vegetarianism is the practice of living on products of the plant kingdom, with or without the use of eggs and dairy products, but excluding entirely the consumption of any part of the body of an animal as food (including chicken, fish and seafood). The term “Vegetarian” means a person who follows such practice, or describes such a person, creature, establishment or food pertaining to vegetarianism. http://www.vnv.org.au/Definitions.htm

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Fat: The solid form of lipids at room temperature (oils are the liquid form of lipids at room temperature).

Saturated Fat : A fat that is solid at room temperature and is generally derived from animal food products. Common sources of saturated fats are butter, lard, meat fat and other solid shortenings. Palm oil and coconut oil are two examples of vegetable-based saturated fats. These fats are associated with increase the level of cholesterol in the blood.

UnSaturated Fat: A fat that is liquid at room temperature and comes from a plant such as olive, peanut, corn, cottonseed, sunflower, safflower, or soybean. Unsaturated fats tend to lower the level of cholesterol in the blood. Polyunsaturated fats are found in vegetable are considered to be the “good” fats. They have been documented in lowering blood cholesterol.

Cholesterol: Cholesterol is the most common type of steroid in the body. Although, it has gotten a bad name cholesterol is critical in the formation of Bile acids, Vitamin D, progesterone, estrogens, androgens, mineral corticoid hormones and glucocorticoid hormones. It is also necessary in the normal permeability and function of the cell membranes. Although some cholesterol is obtained from the diet most of it is made in the liver and other tissues. The control of high levels of cholesterol involves diet, weight control and regular exercise.

Carbohydrates: Carbohydrates provide the body with its major source of fuel. Carbohydrates range from simple sugars (i.e. glucose) to complex carbohydrates referred to as starches.

Dietary Fiber: Dietary Fiber (Crude Fiber) – fibers are a group of diverse and complex compounds whose single common property is their ability to resist digestion in the stomach and small intestine. Soluble – fibers that can either dissolve or swell in water or can be metabolized by bacteria. Gums, pectins and mucilages are examples of soluble fiber sources. Insoluble – fibers that mostly do not dissolve in water and are not digested by bacteria. Examples of insoluble fibers are cellulose, lignins and some of the hemicelluloses.

Soluble: Soluble – fibers that can either dissolve or swell in water or can be metabolized by bacteria. Gums, pectin’s and mucilage’s are examples of soluble fiber sources.

Insoluble: Insoluble – fibers that mostly do not dissolve in water and are not digested by bacteria. Examples of insoluble fibers are cellulose, lignans and some of the hemicelluloses.

Minerals: Minerals – elements used in the body to promote chemical reactions and form structures.

Vitamins: Vitamins – number of small compounds need in very small amounts in the average diet to help regulate and support many of the body’s chemical reactions.

Rice: Rice feeds about one third to one half of the worlds population. Grown in warm humid climates rice in North America is typically grown in Texas, California, Louisiana, Mississippi, Arkansas and Missouri. Brown rice is considered to be whole grain and has the highest nutrient content of all rice products. Rice is also one of the most easily digested grains and is considered to be gluten free.

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Millet: Millet is the name applied to variety of grasses often used as a delicious alternative to rice. Millet is high in protein and can be used as whole seed or ground as flour. When baked into a cereal flake, the whole seeds pop and create a “holed” texture in the cereal. Millet is also gluten-free and easily digested.

Amaranth: Amaranth is a small seed from a broadleaf plant. Originally cultivated by both the Aztecs and the Incas, amranth provides us more protein, calcium, iron, potassium, phosphorus, and magnesium than most other grains. Amaranth is gluten free.

Quinoa: Quinoa (pronounced “keen-wa”) is a seed originally grown in South and Central America, with some of the crop now grown in Canada. Quinoa has a high protein value; complete with all eight of the essential amino acids needed for tissue development in humans. It is also an above average source of vitamins and minerals. Quinoa is free of gluten and is a good source of fiber. Quinoa is gluten-free.

Buckwheat: Buckwheat is a member of the grass family whose seed is high in calcium. Buckwheat seeds are ground whole into a flour fore used in cereal, which result in the appearance of small, black speck in flakes. Buckwheat is gluten free.

Corn: Corn (also known as ‘maize’) was originally grown by the indigenous Maya, Inca, Aztec and North American people. It is now the principal food plant in North America. Corn does not contain gluten and can be tolerated by people with celiac disease. Gluten is a cohesive protein mass, which remains after starch is washed from a dough. Technically, only wheat contains gluten, but barley, rye and oats contain similar protein which can not be handled by Celiac’s and some other gluten intolerant individuals. Corn is gluten-free.

CHIA: is familiar to most of us as a seed used for the novelty of the Chia Pet™, clay animals with sprouted Chia seeds covering their bodies. Little is known, however, of the seeds tremendous nutritional value and medicinal properties. For centuries this tiny little seed was used as a staple food by the Indians of the south west and Mexico. Known as the running food, its use as a high energy endurance food has been recorded as far back as the ancient Aztecs. It was said the Aztec warriors subsisted on the Chia seed during the conquests. The Indians of the south west would eat as little as a teaspoon full when going on a 24hr. forced march. Indians running from the Colorado River to the California coast to trade turquoise for seashells would only bring the Chia seed for their nourishment.

  • Blood Pressure/Inflammation, Cardiovascular
  • Omega-3 (Alpha Linolenic)
  • Omega-6 (Linoleic)
  • complete protein
  • Total Dietetic fiber – Soluble & Insoluble
  • Calcium
  • Copper
  • Iron
  • Magnesium
  • antioxidants include: caffeic acid, chlorogenic acid, quercetin, kaemferol
  • hydrophilic properties, having the ability to absorb more than 12 times its weigh in water.
  • muscle and tissue builder
  • effective treatment with problems of digestion.

Cranberries-

  • Anti-adhesion properties of cranberries, researchers hypothesize that cranberries may also protect brain cells from free radical damage and subsequent motor and cognitive function losses.
  • USDA database shows cranberries scoring among highest fruits- 9,400 ORAC units per 100g/fresh fruit.
  • From preliminary exploratory research to large clinical studies, diverse fields as cardiovascular health, cancer prevention, urinary tract health, oral health, gastroenterology, neuroscience, aging, immunology and food safety are currently studying cranberry’s potential health properties, including its unique bacterial anti-adhesion and antioxidant benefits.

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Tart Cherries

  • Tart cherry concentrate delivers 12,800 ORAC units per 100 grams of concentrate. This is a significantly higher level than other fruits, including: prunes, blueberries and strawberries. (A previous USDA study of the ORAC values of fresh fruits tested sweet cherries, but did not test tart Montmorency cherries).
  • Tart cherries contain a class of compounds called SOD (super oxide dismutase), which act as super scavengers of dangerous free radicals, destroying them throughout the body. SOD in tart cherries is significant, because very few natural foods contain SOD, and humans often are lacking SOD.
  • Furthermore, the recent testing by Brunswick Labs revealed that tart cherries significantly inhibit the COX enzyme, which concurs with results of previous studies by major universities.
  • Two tablespoons of tart cherry concentrate is equivalent to .30 grams of aspirin; whereas, a standard aspirin tablet is .325 grams. USDA Results:

Tart Cherries Sources: Cranberry Institute, Jere Downing jdd@capecod.net, www.cranberryinstitute.orguding Cranberry Marketing Committee, David Farrimond Cherry Marketing Institute, April, 2005.

Zante Currants: Research has shown that the black currant has a much higher source of antioxidants than the blueberry and has three times the amount of Vitamin C found in oranges. Black currants also contain significant amounts of vitamin B6, vitamin E, potassium, copper and soluble fiber. They are rich in phytochemicals called anthocyanins which are known for their outstanding anti-inflammatory benefits. Anthocyanins are the plant pigments that give black currants their dark color – the darker the fruit, the higher the amount of anthocyanin and the more antioxidant benefits available.

Heart Health Benefits of Dark Chocolate:

Cocoa flavanols may boost blood flow in the brain Flavanol-rich chocolate may boost blood flow in the brain and reduce the risk of dementia and stroke, Boston-based researchers have reported by Stephen Daniells, 19-Aug-2008

      Dark chocolate is good for your heart. A small bar of it everyday can help keep your heart6 and cardiovascular system running well. Two heart health benefits of dark chocolate are:
  • Lower Blood Pressure:7 Studies have shown that consuming a small bar of dark chocolate everyday can reduce blood pressure in individuals with high blood pressure.
  • Lower Cholesterol: Dark chocolate has also been shown to reduce LDL cholesterol (the bad cholesterol) by up to 10 percent.

Rice bran– Efficacy has been cited in numerous scientific studies over the past decade. The high-fiber, extremely high antioxidant profile and unique nutritional properties of rice bran have been found to help:

  • reduce cholesterol
  • help regulate diabetic blood glucose
  • help suppress cancerous tumor cells
  • help enhance immune system responsiveness
  • help increase bile acid binding
  • help reduce renal calcium excretion related to kidney stones.

Synergistic Essential Nutrients: Rice bran comprises a nutrient-dense nexus of synergistic hypoallergenic protein, dietary fiber, healthful fats, including omega 3, 6, 9, essential nutrients and broad spectrum antioxidants to enhance metabolic performance. Rice bran is the only major cereal that contains all of the essential amino acids in significant quantities. Contain more than 115 antioxidant compounds, all occurring naturally.

Grape seed flour

  • Exceptionally high in antioxidants.
  • Important source for peroxyl radical scavenging procyanidans, including resveratrol, an antioxidant currently under investigation for its properties of minimizing plaque accumulation.

Cranberry seed flour– Provides alpha proanthocyanidins, which have been shown to help prevent unwanted “bugs” from adhering to the urinary tract. Rich in antioxidants.

Sweetener/Evaporated Cane juice
– is not a commonly allergenic food; Not known to contain measurable amounts of goitrogens, oxalates, or purines. Cane juice is a good source of riboflavin.

Sea Salt: Sea Salt – Sun-Dried and washed free of impurities, sea salt is a crystalline seasoning, which is evaporated from seawater.

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Whole Grain Studies: People who eat Whole Grains reduce the risk of:

  • Heart Disease, 25%-36%
  • Type 2 Diabetes, 21% -27%
  • Digestive Cancers, 21%-43%
  • Stroke, 37%
  • Reduce abdominal fat, CRP (January 2008)
  • Cut inflammatory disease risk (June 2007)
  • Lower colorectal cancer risk (May 2007)
  • Reduce cardiovascular risk (April 2007)
  • Less asthma in children (December 2006)
  • Reduction in blood pressure (Sept 2006)
  • Less periodontitis & tooth loss (June 2006)
  • Cut in triglycerides (March 2006)
  • Lower diabetes, heart risk (February 2006)

Misc. Terms

Lacto Vegetarian: A person who does not eat meat, meat products or eggs but does consume dairy products

Lacto-Ovo Vegetarian: A person who does not eat meat or meat products, but does consume dairy and eggs

Vegan: A person who does not consume any animal products or by-products.