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A |
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aspartame |
A low-calorie, artificial sweetening agent derived from aspartic acid. | 1 | |
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aspartic acid |
A crystalline amino acid found in proteins and occurring naturally in sugar beets and sugar cane. | 2 | |
B |
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blood sugar |
Glucose in the bloodstream. | 2 | |
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brown sugar |
A commercial product made by the addition of molasses to white sugar. | 3 | |
C |
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carbohydrate |
Any of a group of organic compounds that includes sugars, starches, celluloses, and gums and serves as a major energy source in the diet of animals. These compounds are produced by photosynthetic plants and contain only carbon, hydrogen, and oxygen, usually in the ratio 1:2:1. | 3 | |
| celiac | Of or relating to the abdomen or abdominal cavity. | 3 | |
| celiac disease | Celiac disease (CD) is a genetic disorder. In people with CD, eating certain types of protein, called gluten, sets off an autoimmune response that causes damage to the small intestine. This, in turn, causes the small intestine to lose its ability to absorb the nutrients found in food, leading to malnutrition and a variety of other complications. The offending protein, gluten, is found in wheat, barley, rye, and to a lesser extent, oats (WBRO). Related proteins are found in triticale, spelt, kamut. | 4 | |
| cholesterol | A white crystalline substance found in animal tissues and various foods, normally synthesized by the liver and important as a constituent of cell membranes and a precursor to steroid hormones. Its level in the bloodstream can influence the pathogenesis of certain conditions, such as the development of atherosclerotic plaque and coronary artery disease. | 1 | |
| cholesterol-free | Proposed FDA regulation would allow a food with fewer than 2 milligrams of cholesterol per serving and 2 grams or less saturated fat per serving to carry the "cholesterol-free" or "no-cholesterol" label. When the regulation becomes effective, either of the terms "cholesterol free" or "no cholesterol" can be used. However, these terms would be allowed only when the food has no more than 5 grams of total fat per serving and no more than 2 grams of saturated fat per serving. Also, the product must contain no more than 20 percent fat per serving by dry weight and no more than 6 percent saturated fat per serving by dry weight. | 5 | |
| corn syrup | A syrup prepared from cornstarch, used in industry and in numerous food products as a sweetener. | 3 | |
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D E F |
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| fat-free | Without fat or fat solids; "nonfat or fat-free milk". | 2 | |
| fruit juice concentrate | Fruit juice concentrates are made by cooking down peach, pineapple, grape, and pear juices to produce a sweeter, more concentrated product. The product is then frozen to increase shelf life. | 6 | |
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| glucose | A monosaccharide sugar, C6H12O6, occurring widely in most plant and animal tissue. It is the principal circulating sugar in the blood and the major energy source of the body. A colorless to yellowish syrupy mixture of dextrose, maltose, and dextrins containing about 20 percent water, used in confectionery, alcoholic fermentation, tanning, and treating tobacco. Also called starch syrup. | 3 | |
| gluten | Gluten is a protein found in all forms of wheat (including durum, semolina, and spelt), rye, oats, barley and related grain hybrids such as triticale and kamut. | 7 | |
| gluten-free | This involves the elimination of wheat, rye, barley, and derivatives of these grains from your diet. | 8 | |
| glycerin | Glycerol or a preparation of glycerol. | 1 | |
| glycerol | A sweet syrupy fluid obtained by the saponification of fats and fixed oils, used as a solvent, a skin emollient, and as a vehicle and sweetening agent; it is also used by injection or in suppository form for constipation and orally to reduce ocular tension. | 1 | |
| glycerol | A sweet syrupy fluid obtained by the saponification of fats and fixed oils, used as a solvent, a skin emollient, and as a vehicle and sweetening agent; it is also used by injection or in suppository form for constipation and orally to reduce ocular tension. | 1 | |
H |
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| hydrogenated / Partially hydrogenated oil | Hydrogenated/Partially hydrogenated. Unsaturated fat that has hydrogen added to make it saturated. Hydrogenation turns liquid vegetable oils into solid fats. For instance, soybean oil is "hydrogenated" to become a solid vegetable shortening. Also, hydrogenated vegetable oil may be added to margarine to make it solid at room temperature and easier to spread. Hydrogenation also helps increase product shelf life. On the label, the term "hydrogenated" is listed before a blend of fats and oils. For example: "Hydrogenated vegetable oil (contains the following: soybean, cottonseed, palm oil)." | 9 | |
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I J K L |
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| low carb diet | The Lowcarb Diet is a ketogenic diet whose best known proponent is Dr. Robert C. Atkins. On a ketogenic diet one eats foods that allow the body to achieve a state known as ketosis-lipolysis. (the process of dissolving fat)When fat is used up metabolically, it breaks down into glycerol and free fatty acids, which in turn break down into pairings of two-carbon compounds called "ketone bodies", leaving a newer fatty acid, shorter in chain length by the loss of the carbon fragment that has entered the metabolic pool to be used as fuel. | 10 | |
M |
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| monosaccharides | Simple carbohydrates, usually with a five- or six-carbon skeleton; e.g., glucose and fructose. A carbohydrate composed of a single sugar unit, such as glucose, ribose, deoxyribose, etc | 11 | |
N |
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| natural | Not altered, treated, or disguised: natural coloring; natural produce. | 3 | |
| naturally sweetened | Some people prefer "natural" sweeteners over refined ones. In most cases, they are less refined than white sugar and may contain small amounts of vitamins and minerals. | 3 | |
| non-aluminum baking powder | A mixture of baking soda, starch, and at least one slightly acidic compound such as cream of tartar that works as a leavening agent in baking by releasing carbon dioxide when mixed with a liquid, such as milk or water. Many baking powders have aluminum added non-aluminum baking powder contains no aluminum. | 3 | |
| nutrasweet | A trademark for a brand of aspartame. | 3 | |
O |
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| organic | Of, marked by, or involving the use of fertilizers or pesticides that are strictly of animal or vegetable origin: organic vegetables; an organic farm. 2. Raised or conducted without the use of drugs, hormones, or synthetic chemicals: organic chicken; organic cattle farming. 3. Serving organic food: an organic restaurant. 4. Simple, healthful, and close to nature: an organic lifestyle. | 3 | |
P |
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| polysaccharides | Any of a class of carbohydrates, such as starch and cellulose, consisting of a number of monosaccharides joined by glycosidic bonds. | 3 | |
| preservative | Something used to preserve, especially a chemical added to foods to inhibit spoilage. | 3 | |
| protein | Any of a large group of nitrogenous organic compounds that are essential constituents of living cells; consist of polymers of amino acids; essential in the diet of animals for growth and for repair of tissues; can be obtained from meat and eggs and milk and legumes; "a diet high in protein". | 3 | |
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Q R |
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| raw food | Raw and Living Foods are foods that contain enzymes. In general, the act of heating food over 116 degrees F destroys enzymes in food. (Enzymes start to degrade in as little as 106 degrees F). All cooked food is devoid of enzymes, furthermore cooking food changes the molecular structure of the food and renders it toxic. Living and raw foods also have enormously higher nutrient values than the foods that have been cooked. | 13 | |
| raw sugar | Raw sugar is approximately 96-98% sucrose. The nearly pure sugar crystal is covered by a thin film of molasses, the thick raw syrup from the mill. The molasses coating contains sugar, water, plant material, minerals, and other non-sugars. Since the raw sugar contains these impurities it is not as stable in storage and needs to be further purified to yield the stable, pure sweet sugar that is edible. | 14 | |
| refined sugar | Sugar is a sweet, crystalline carbohydrate typically extracted from sugar cane and sugar beets. It is a non-nutritive empty calorie that robs the body of vitamins and minerals. Refined sugars have many different names, such as granulated (table) sugar, powdered sugar, brown sugar, corn syrup, dextrose, raw sugar, turbinado sugar, and malt. Even much commercial fructose is really pure refined sugar. | 15 | |
S |
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| saturated fat | Saturated fats are usually solid or almost solid at room temperature. All animal fats, such as those in meat, poultry, and dairy products are saturated. Processed and fast foods are also saturated. Vegetable oils also can be saturated. Palm, palm kernel and coconut oils are saturated vegetable oils. (Fats containing mostly unsaturated fat can be made more saturated through a process called "hydrogenation." See the definition for hydrogenated/partially hydrogenated.") | 9 | |
| sodium | A soft, light, extremely malleable silver-white metallic element that reacts explosively with water, is naturally abundant in combined forms, especially in common salt, and is used in the production of a wide variety of industrially important compounds. | 3 | |
| splenda | Splenda, also known as sucralose, is artificial sweetener which is a chlorinated sucrose derivative. | 16 | |
| sucralose | A white crystalline powder C12H19Cl3O8 that is derived from sucrose by the chemical substitution of three chlorine atoms for three hydroxyl groups and that is used as a low-calorie sweetener having a sweetness of much greater intensity than sucrose. | 17 | |
| sugar | A sweet crystalline or powdered substance, white when pure, consisting of sucrose obtained mainly from sugar cane and sugar beets and used in many foods, drinks, and medicines to improve their taste. Also called table sugar. | 3 | |
| sugar alcohol | Sugar alcohols, also know as polyols, are ingredients used as sweeteners and bulking agents. They occur naturally in foods and come from plant products such as fruits and berries. As a sugar substitute, they provide fewer calories (about a half to one-third less calories) than regular sugar. This is because they are converted to glucose more slowly, require little or no insulin to be metabolized and don't cause sudden increases in blood sugar. This makes them popular among individuals with diabetes; however, their use is becoming more common by just about everyone. You may be consuming them and not even know it. Common sugar alcohols are mannitol, sorbitol, xylitol, lactitol, isomalt, maltitol and hydrogenated starch hydrolysates (HSH). Sugar alcohols are not commonly used in home food preparation, but are found in many processed foods. Food products labeled "sugar-free," including hard candies, cookies, chewing gums, soft drinks and throat lozenges often consist of sugar alcohols. | 18 | |
| sugar raw | Raw sugar is approximately 96-98% sucrose. The nearly pure sugar crystal is covered by a thin film of molasses, the thick raw syrup from the mill. The molasses coating contains sugar, water, plant material, minerals, and other non-sugars. Since the raw sugar contains these impurities it is not as stable in storage and needs to be further purified to yield the stable, pure sweet sugar that is edible. | 14 | |
| sugar turbinado | Turbinado sugar is sugar that has been refined to a light tan color by washing in a centrifuge under sanitary conditions. Surface molasses is removed in the washing process. In total sugar content Turbinado is closer to refined sugar than to raw sugar. | 19 | |
| sugar white | A sweet crystalline or powdered substance, white when pure, consisting of sucrose obtained mainly from sugar cane and sugar beets and used in many foods, drinks, and medicines to improve their taste. Also called table sugar. | 3 | |
| sugar, brown | A commercial product made by the addition of molasses to white sugar. | 3 | |
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| turbinado sugar | Turbinado sugar is sugar that has been refined to a light tan color by washing in a centrifuge under sanitary conditions. Surface molasses is removed in the washing process. In total sugar content Turbinado is closer to refined sugar than to raw sugar. | 19 | |
U |
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| unbleached flour | The nutritional value of bleached flour is the same as unbleached flour. Enriched flour of either type contributes carbohydrates, protein and several other important nutrients. According to a Technical Service Manager of Gold Medal Flour, the term "bleaching" is a traditional milling industry terms that refers to the whitening of flour. Because freshly milled flour may not make consistently high- quality baked products, it is stored for several months for slow natural air oxidation to occur. Oxidation produces a whiter flour and results in products with a finer texture and improved baking quality. Food technologists devised chemical methods to quickly whiten flour and improve baking performance. No trace elements from the bleaching process remains in the final product. | 20 | |
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U V |
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| vegan | A vegan (pronounced VEE-gun) is someone who, for various reasons, chooses to avoid using or consuming animal products. While vegetarians choose not to use flesh foods, vegans also avoid dairy and eggs, as well as fur, leather, wool, down, and cosmetics or chemical products tested on animals. | 21 | |
| vegetarian | The practice of subsisting on a diet composed primarily or wholly of vegetables, grains, fruits, nuts, and seeds, with or without eggs and dairy products. | 3 | |
W |
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| wheat-free | While wheat is one of the major gluten-containing grains, it is important to remember that "wheat-free" does not mean the same thing as "gluten-free." Some people are allergic to gluten, a mixture of protein fragments found in common cereal grains, however, others are allergic to the protein in wheat itself, including wheat albumin and wheat globulins. People allergic to wheat will want to avoid wheat and its by-products. | 22 | |
| white sugar | A sweet crystalline or powdered substance, white when pure, consisting of sucrose obtained mainly from sugar cane and sugar beets and used in many foods, drinks, and medicines to improve their taste. Also called table sugar. | 3 | |
X |
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| xylitol | A sweet white crystalline alcohol, C5H12O5, derived from xylose and used especially as a sugar substitute in oral health products. | 3 | |
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Y Z |
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