Ingredients

List of common ingredients found in baked goods.

a | b | c | d | e | f | g | h | i | j | k | l | m | n | o | p | q | r | s | t | u | v | w | x | y | z
a
A (Retinol)search for term
Vitamin A is a vitamin with antioxidant properties, important for eye protection and bone growth; protein and hormone synthesis (including GH and testosterone); supports tissue maintenance. Helps reduce susceptibility to infection. Essential for healthy skin, good blood, strong bones and teeth, kidneys, bladder, lungs and membranes.
Amaranthsearch for term
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.
Amino Acidssearch for term
Nitrogen-bearing organic acids that are the building blocks of protein. The branched chain amino acids are Leucine, Valine and Isoleucine.
Ammonium Sulfate search for term
A popular yeast nutrient.
Ascorbic Acidsearch for term
Also known as Vitamin C. A water soluble vitamin, and an antioxidant. Your body cannot store Vitamin C, so you must supplement it regularly. It is not resistant to heat, so cooking will destroy it. Vitamin C functions primarily in the formation of collagen, the chief protein substance of your body's framework. It also helps in the production of vital body chemicals. Vitamin C also is a detoxifier (helping cleanse your body of toxins).Synonyms: Vitamin C
Azodicarbonimide (ADA) search for term
An oxidant used in dough to give it strength, stability and better flow and extensibility.
b
B-1 (Thiamin)search for term
A vitamin which maintains energy levels, supports brain function (memory). Aids in digestion. Necessary for metabolism of sugar and starch to provide energy. Maintains a healthy nervous system. Alcohol can cause deficiencies of this vitamin and all the B-complex vitamins.
B-12 (Cobalamin)search for term
Necessary for carbohydrate, protein and fat metabolism. Important to amino acid and fatty acid synthesis; essential for hemoglobin and nerve cell growth and maintenance. The anti-stress vitamin, sometimes prescribed for stress reduction.
B-2 (Riboflavin)search for term
A vitamin which helps with energy production and amino acid production. Helps body obtain energy from protein, carbohydrates, and fats. Helps maintain good vision and healthy skin.
B-3 (Niacin)search for term
A vitamin Important in carbohydrate metabolism, formation of testosterone and other hormones, formation of red blood cells and maintaining the integrity of all cells. Helps body utilize protein, fats, and carbohydrates. Necessary for a healthy nervous system and digestive system. It also lowers elevated blood cholesterol levels when taken in large amounts of more than 1,000 milligrams a day.
B-5 (Pantothenic Acid)search for term
A vitamin which supports carbohydrate, protein and fat metabolism; hemoglobin synthesis. Helps release energy from protein, carbohydrates, and fat. Needed to support a variety of body functions, including the maintenance of a healthy digestive system.
B-6 (Pyridoxine)search for term
A vitamin which supports glycogen and nitrogen metabolism; production and transport of amino acids; production and maintenance of red blood cells (hemoglobin) Essential for the body's utilization of protein. Needed for the production of red blood cells, nerve tissues, and antibodies. Women taking oral contraceptives have lower levels of B-6.
B-9 (Folic Acid)search for term
A B complex water-soluble vitamin. It functions as a coenzyme in the breakdown and utilization of protein, together with vitamins B12 and C. Folic acid functions as a carbon carrier in the formation of heme, the iron-containing protein found in hemoglobin, necessary for the formation of red blood cells. In addition, folic acid is needed for the formation of nucleic acid which is necessary for the growth and reproduction of body cells. Disease prevention or therapy with sulfa-containing drugs interfere with the bacteria in the intestinal tract which are responsible for manufacturing folic acid. As a result, a deficiency of this vitamin may occur.
B-Complex Vitaminssearch for term
A group of eleven known vitamins that work together in your body. All play vital roles in the conversion of food into energy. Essential for the normal functioning of the nervous system, and the maintenance of good digestion. Helps promote healthy skin, hair, and eyes. These are water soluble vitamins, which means they cannot be stored by your body and must be replaced every day.
Barleysearch for term
Barley is a hardy cereal grain, which can be used as a pleasant-tasting alternative to wheat. Barley contains gluten like proteins and therefore is not suitable for a gluten free diet. The malt extract made from sprouted barley grains can be used as a flavorful sweetener in cereal. The malting process produces complex sugars, which the body utilizes more slowly than refined sugars.
Boronsearch for term
It is a trace mineral. Studies show that Boron helps the body retain minerals, such as Calcium and Magnesium. Large amounts of Boron, over 10 milligrams a day, can be toxic, particularly to the organs that manufacture testosterone. You can find traces of Boron in all the food groups, even in wine, with the greatest concentration in prunes, raisins, parsley flakes, and almonds. A 1987 study showed that Boron could dramatically increase testosterone levels, however, the study was for postmenopausal women who had testosterone deficiencies. Once their boron-rich diets brought their testosterone levels back up to normal, those levels stabilized, and they didn't get any higher no matter how many more prunes or parsley flakes that they ate. Thus, it is somewhat unproven that boron can help build muscle mass by increasing your testosterone levels. However, a lack of boron in your diet may have a 'negative' impact on energy utilization.
Bransearch for term
The hard outer layer of grain and consists of combined aleurone and pericarp. Along with germ, it is an integral part of whole grains, and is often produced as a by-product of milling in the production of refined grains. When bran is removed from grains, they lose a portion of their nutritional value. Bran is particularly rich in dietary fiber, and omegas and contains significant quantities of starch, protein, vitamins, and dietary minerals.
Bromatesearch for term
An oxidant that is sometimes added to flour to enhance and further develop the gluten and make the mixing or kneading of the dough less difficult. It has been suspected as a carcinogen and use of this ingredient has decreased through the industry.
Buckwheatsearch for term
1. A plant native to Asia that has fragrant white flowers and small triangular seeds. The edible seeds are often ground into flour. According to animal studies, buckwheat is better than casein (a milk protein) for promoting muscle growth and body growth and decreasing blood lipids. For persons allergic to wheat gluten, it provides a gluten-free food with uses similar to gains. Roasted buckwheat is known as Kasha. Buckwheat is usually available as flour. 2. 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.
c
Calciumsearch for term
Most abundant mineral in the body; essential for the formation and repair of bone and teeth, but also essential to nerve transmission, muscle contraction, blood clotting and other metabolic activities as well. Long term calcium deficiency is linked to degenerative bone diseases.
Calcium Peroxide search for term
A peroxide that slowly releases oxygen. This action allows the dough to be softer and drier. More water can then be added to the dough and thus gives the dough better machinability.
Calcium Propionate search for term
A white powder that interferes with the energy needed by microbes to multiply and thrive. It is used as a mold inhibitor in the baking industry. It is one of the preferential mold inhibitors in yeast raised products because it has no effect on pH which can effect yeast development.
Calcium Sulfate search for term
A compound of sulfate and calcium that is used to fortify breads and other baked products with calcium and also as yeast food. Calcium sulfate has minimal impact on yeast activity and is thus a preferential source of calcium in yeast raised products.
Carbohydratesearch for term
There are two basic forms of carbohydrates: Simple & Complex. Simple carbs are usually devoid of fiber and include such foods as refined sugars, fruit juices, and apple sauce. The problem with simple carbs is that they promote a large insulin surge, which can lead to hypoglycemia. Complex carbs are absorbed more slowly, so they don't cause as great an insulin surge as the simple type. Primary macronutrient source of energy in the body; burned as glucose and stored in muscle as glycogen (excess stored as fat) and includes all sugars (1 gram yields 4 calories).
Caseinsearch for term
Primary protein found in milk, along with whey protein. Casein is the insoluble protein fraction of milk. It is absorbed more slowly than whey and provides the body with amino acids over an extended period in comparison to whey protein, the soluble protein fraction in milk.
Cholesterolsearch for term
A fat-like sterol used by the body for production of hormones (including testosterone), vitamin D and cell membranes; high levels in the blood stream are a marker for heart disease.
Cholinesearch for term
A B-fatty acid involved in the production of neurotransmitters in the brain that regulate mood, appetite, behavior, memory, etc. Most effective in phosphatidyl choline form. It is believed to help concentration and alertness. Studies indicate that it improves cognitive performance. Blood levels of choline decrease during prolonged exercise. Found naturally in eggs.
Coppersearch for term
Active in the storage and release of iron to form hemoglobin for red blood cells.
Cornsearch for term
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.
Cultured Whey search for term
A natural mold inhibitor. It acts in a similar manner to calcium propionate.
d
DATEMsearch for term
Stands for Diacetyl Tartaric Acid Ester of Mono-diglycerides.
Dextrosesearch for term
A chain of glucose molecules. Used as a sweetener. It is not as sweet as traditional table sugar, sucrose.
Diacetyl Tartaric Acid Esters of Mono and Diglycerides (DATEM)search for term
A product made from vegetable fat that increases the volume of yeast raised baked goods. It improves dough stability and allows more tolerance in the handling and production of yeast raised products.Synonyms: DATEM
e
Egg proteinsearch for term
Source of protein with high Protein Efficiency Ratio, usually in egg white form (albumin) when used in protein powder to avoid cholesterol in egg yolk. Egg protein is the standard by which all other proteins are measured because of its very high ration of indispensable amino acids (also called essential amino acids because they must be supplied to the body from food or supplements) to dispensable amino acids.
Essential Fatty Acids (EFA)search for term
They include Linoleic Acid, Omega-3 Fatty Acids, and Monounsaturated fats. These are considered the 'good' fats. They cannot be made by the body and must be supplied by our diet. You need approximately 2% of your daily calories as EFA's. By consuming plenty of EFAs, you supply your body with the appropriate precursors to form cell membranes and regulatory eicosanoids.
Ethoxylated Mono and Diglycerides search for term
Used as an emulsifier, helping to mix the oil and water components of the dough. Also used as a dough strengthener, enhances texture of the bread and increases loaf volume.
f
Fatsearch for term
Macronutrient that is a source for long term energy and energy storage (as adipose tissue); necessary for absorption and transport of fat-soluble vitamins and constituent of hormones and cell membranes. One gram of fat equals nine calories. There are 455 grams in one pound. So nine calories times 455 grams equals 4,025 calories per pound of fat. So, technically, you need to lose 4,025 calories to lose one pound of fat.
Fibersearch for term
The more insoluble the fiber is (fiber that does not dissolve in water), the better it is for you. Insoluble fiber reduces the risk of colon cancer and high blood pressure. Fruit fiber seems to be more beneficial then vegetable or cereal fibers, probably because fruits are loaded with Pectin, an insoluble fiber. As a rule, the higher the insolubility, the fewer the calories. Corn bran is the best, followed by wheat bran, and then oat bran. It is best to eat fiber after you work out to avoid intestinal discomfort.
Flaxseedsearch for term
Flax is the richest vegetable source of Omega-3, essential fatty acids our bodies need to regulate the activities of our cells. Omega-3 has been found to be useful in controlling high blood pressure, high cholesterol and different forms of arthritis. They are also useful in the treatment and prevention of heart disease and cancer. Flax is gluten-free.
Flaxseed Oilsearch for term
Flaxseed is an excellent source of the omega-3 fatty acid alpha-linolenic acid (an EFA). Supplementing with flaxseed oil has been shown to lower cholesterol, decrease heart disease, increase satiety and improve cell integrity.
Folic Acid search for term
A vitamin. A component of enriched flour and often added in addition to the flour in fortified bread products. Folic acid is used in DNA synthesis and cell growth. It has a significant purpose infetal growth and is therefore critically important during the early stages of pregnancy.
fructosesearch for term
Fructose (also levulose or laevulose) is a simple reducing sugar (monosaccharide) found in many foods and is one of the three important dietary monosaccharides along with glucose and galactose. Honey, tree fruits, berries, melons, and some root vegetables, such as beets, sweet potatoes, parsnips, and onions, contain fructose, usually in combination with glucose in the form of sucrose. Fructose is also derived from the digestion of granulated table sugar (sucrose), a disaccharide consisting of glucose and fructose, and high-fructose corn syrup (HFCS).
g
Garlicsearch for term
Can be called the 'Stinking Rose'. Studies show that garlic may lower blood cholesterol levels, lower elevated blood pressure and offer a hedge against the onset of several types of cancer. Some studies show that garlic has enhanced fat breakdown coupled with an increased amount of brown adipose tissue (BAT), a type of specialized fat that is known to convert fat calories into heat, thereby dissipating excess calories.
Glucose (monosaccharide)search for term
Type of sugar that circulates in the bloodstream, thus the term 'blood glucose levels' or 'blood sugar'. All carbohydrates, whether simple or complex, are eventually converted to glucose in the body. Glycogen is many units of glucose together.
Glutensearch for term
The protein found in wheat, barley, rye. It consists of two chains, known as glutenin and gliadin. With water and mixing, the gluten forms a mass that give the dough its elastic properties.
h
High Density Lipoprotein (HDL) search for term
A form of lipid in the body that is commonly referred to as "good cholesterol". It is composed of triglycerides, cholesterol and protein. HDL has the job of removing excess lipids from the wall of arteries, thus decreasing the potential for blocked blood vessels.
High Fibersearch for term
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.
High Fructose Corn Syrup search for term
A liquid syrup that is ued as an intense sweetener in baked products. It has a higher ratio of fructose to glucose than is found in common table sugar.
Hydrogenated Oils search for term
Oil that has been reacted with hydrogen in order to change some of the unsaturated fats to saturated fats. This gives the oil more stability and increases the melting point. For more information see "Trans Fats".
i
Inulinsearch for term
A natural fiber most commonly extracted from chicory root. It is an oligofrutose which means it is a string of several fructose molecules. It has the benefit of not only being a fiber source but also being a prebiotic, a substance that promotes the growth and metabolism of good bacteria in the gut.
Ironsearch for term
Mineral essential to oxygen transport in blood (via hemoglobin and myoglobin), enzyme production and immune support. A deficiency can cause the most common form of anemia. Teenagers need additional iron during their years of maximum growth; women need extra iron during the years they are menstruating and during pregnancy.
k
Kombuchasearch for term
A tea made from a fungus / yeast fermentation with high nutrient level used by people for immune protection, increase energy, and other positive effects. Sometimes called a Kombucha mushroom. It is two life forms, a yeast culture and bacteria living in symbiosis, from Manchuria.
l
Lactoferrinsearch for term
It is a glycoprotein, which means its structure includes a carbohydrate attached to a simple protein. The single protein in lactoferrin contains 703 amino acids in a precise configuration. It appears to offer protective benefits against a wide range of fungi and viruses.
Lactosesearch for term
Sugar in milk which many people, especially adults, have an intolerance to (indigestion) to to a lack of the enzyme lactase in their bodies.
Lecithinsearch for term
Dry powder source of phospholipids high in B-fatty acids.
Linoleic Acidsearch for term
An essential fatty acid (EFA) that your body cannot make itself. It is found in polyunsaturated oils such as safflower, sunflower, walnut oil, etc. This is considered a type of 'good' fat. You need approximately 2% of your daily calories as EFA's.
Low Density Lipoprotein search for term
A form of lipid in the body that is commonly referred to as "bad cholesterol". It is composed of triglycerides, cholesterol and protein. LDL has a relatively low amount of protein and high amount of fat. Its job is to distribute triglycerides and cholesterol to cells throughout the body. If LDL is high the fats can build up on blood vessel walls, blocking blood flow and potentially leading to cardiovascular problems.
Low Fatsearch for term
3 g or less per reference amount (and per 50 g if reference amount is small).
Low Sodiumsearch for term
140 mg or less per reference amount (and per 50 g if reference amount is small)
Luteinsearch for term
An antioxidant that is derived from marigolds and plays a role in promoting vision health.
m
Magnesiumsearch for term
Mineral necessary for energy metabolism, protein and fat synthesis, neuromuscular transmission, ammonia scavenging and binding of calcium to teeth, etc. Aids in bone growth, and is necessary for proper functioning of nerves and muscles.
Maltitolsearch for term
A sugar alcohol or polyol. Used as a sweetener in baked goods. It has less caloric impact than traditional sweeteners, contributing slightly more than 2 calories per gram compared to 4 calories per gram in sugar.
Maltodextrinsearch for term
A long chain of glucose molecules (carbohydrates) that provides sustained energy without sharply increasing insulin levels. Essentially a chain of molecules of the simple sugar glucose linked together. There are an average of seven glucose molecules linked together to form a maltodextrin molecule.
Manganesesearch for term
Needed for normal tendon and bone structure.
Milletsearch for term
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.
Mineralsearch for term
Inorganic substances necessary for good health as an ingredient or a catalyst.
Modified Wheat Starch search for term
Wheat starch that has has been modified so that it has certain desired properties. Modification can add stability tot he starch, making bakability easier, and producing a nicely textured finished product.
Mono and Diglycerides search for term
Used as emulsifying agents in dough, allowing easier mixing of the oil and water portions. Mono and diglycerides are produced commercially by fat glycerolysis, the breaking down of a triglyceride.
Monocalcium Phosphate search for term
Used as a yeast nutrient, dough conditioner and acid producer. Lowering the pH of the productto inhibit mold growth.
Monounsaturated Fatssearch for term
An essential fatty acid (EFA) that seems to reduce the risk of cardiovascular disease. This is considered a type of 'good' fat. Olive oil, and canola oil have this in them. You need approximately 2% of your daily calories as EFA's.
n
Niacinsearch for term
A vitamin Important in carbohydrate metabolism, formation of testosterone and other hormones, formation of red blood cells and maintaining the integrity of all cells. Helps body utilize protein, fats, and carbohydrates. Necessary for a healthy nervous system and digestive system. It also lowers elevated blood cholesterol levels when taken in large amounts of more than 1,000 milligrams a day.Synonyms: Vitamin B-3
No Trans Fats or Zero Grams Trans Fatsearch for term
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.
Nutraceuticalssearch for term
Ingredients added to bakery food formulas for the sole purpose of improving a product's health attributes.
o
Oatssearch for term
The common oat plant (Avena sativa) is a species of cereal grain grown for its seed, which is known by the same name (usually in the plural, unlike other grains). Oats have numerous uses in food; most commonly, they are rolled or crushed into oatmeal, or ground into fine oat flour. Oats are generally considered "healthy", or a health food, being touted commercially as nutritious. The discovery of the healthy cholesterol-lowering properties has led to wider appreciation of oats as human food.
Oil (Canola)search for term
Canola Oil has a fat profile of eight grams monounsaturated, four grams polysaturated, and only one gram of saturated fat per tablespoon. Monounsaturated fat contains Omega-3 fatty acids. At high temperatures, canola oil releases free radicals and loses its Omega-3 benefits.
Olestrasearch for term
A fake fat substitute. This will save you calories, but may also deplete your body of nutrients. If you use this product, or products containing this, make sure you good your 2% dose of essential fatty acids (EFA).
Omega-3 Fatty Acidssearch for term
An essential fatty acid (EFA) that seems to reduce the risk of cardiovascular disease. This is considered a type of 'good' fat. Sources include fish, salmon, mackerel, sardines and flax seeds. You need approximately 2% of your daily calories as EFA's.
Organicsearch for term
Organic foods are made according to certain production standards, meaning they are grown without the use of conventional pesticides and artificial fertilizers, free from contamination by human or industrial waste, and processed without ionizing radiation or food additives.
p
Palm Oilsearch for term
The oil is extracted from the fruit by pressing. Subsequent processing steps are non-chemical and palm oil can be considered ‘natural’. Palm oil is semi-solid at room temperature due to the presence of natural saturated fats, but does not contain trans fat. Its texture is ideal for baked and fried goods, and is functional in almost any processed food. Palm oil is found in the fleshy part of the fruit of oil palm trees. The trees originate in Africa, but were first cultivated commercially in Malaysia, which is now the largest exporter of palm oil in the world.
Pantothenic Acidsearch for term
A vitamin which supports carbohydrate, protein and fat metabolism; hemoglobin synthesis. Helps release energy from protein, carbohydrates, and fat. Needed to support a variety of body functions, including the maintenance of a healthy digestive system.Synonyms: Vitamin B-5
Phenylalaninesearch for term
An amino acid, one of the main ingredients to enhance brain function. It has also been used to relieve stress.
Plant Sterols search for term
A nutraceutical that prevents absorption of dietary cholesterol.
Potassiumsearch for term
Mineral that helps maintain cellular integrity and water balance, nerve transmission and energy metabolism; necessary for muscle contraction. Potassium helps to lower blood pressure, lower risk of stroke, maintain muscle balance and prevent muscle cramping. Potassium helps to reduce the amount of sodium in the body.
Probioticssearch for term
Healthful bacterias that improve the microbial balance in the intestines. These are very popular in Europe and Asia.
Propylene glycol search for term
Also by the systematic name propane-1,2-diol, is an organic compound (a diol alcohol), usually a tasteless, odorless, and colorless clear oily liquid. It is used a moisturizer in medicines, cosmetics, food, toothpaste, mouth wash, and tobacco products. The U.S. Food and Drug Administration (FDA) has determined propylene glycol to be "generally recognized as safe" for use in food, cosmetics, and medicines. Like ethylene glycol, propylene glycol affects the body's chemistry by increasing the amount of acid. Propylene glycol is metabolized into lactic acid, which occurs naturally as muscles are exercised.
Proteinsearch for term
Primary macronutrient for growth and maintenance of our body's structural parts (including muscle). Cannot be stored, so must be replenished through diet. (1 gram=4 calories).
Protein (Egg)search for term
Source of protein with high Protein Efficiency Ratio, usually in egg white form (albumin) when used in protein powder to avoid cholesterol in egg yolk. Egg protein is the standard by which all other proteins are measured because of its very high ration of indispensable amino acids (also called essential amino acids because they must be supplied to the body from food or supplements) to dispensable amino acids.
Protein (Soy)search for term
Soy protein does not offer much benefits to a bodybuilder. Soy protein does not form a good curd in the stomach, thus making it a fast protein. The amino acid pattern in soy is inferior to that of milk proteins, and not as favorable toward promoting growth. However, it is a unique vegetarian protein that contains all of the Essential Amino Acids you need.
Protein (Whey)search for term
Dairy source of protein (other than cassein), known for high levels of BCAA's and high nitrogen retention. Made from milk curd, whey protein is the Rolls Royce of proteins because it has a superior amino acid composition (including high levels of leucine, arguably the most important branched chain amino acid), superior biological value (meaning that more of what you eat gets digested and into your system), is very low in lactose (a milk sugar that most adults have difficulty digesting).
Pyridoxinesearch for term
A vitamin which supports glycogen and nitrogen metabolism; production and transport of amino acids; production and maintenance of red blood cells (hemoglobin) Essential for the body's utilization of protein. Needed for the production of red blood cells, nerve tissues, and antibodies. Women taking oral contraceptives have lower levels of B-6.Synonyms: Vitamin B-6
Pyruvatesearch for term
A key energy metabolite for the breakdown of fuel (glucose, fatty acids, amino acids, etc.) to energy in our bodies, pyruvate can give us increased energy, assist in burning fat as fuel, and have anticatabolic effects (such as producing alanine). Pyruvate acid is alpha - ketopropionic acid. Studies have shown that pyruvate can help decrease fatigue, and increase vigor with only six grams per day. The human body breaks down carbohydrates for energy though a process called glycolysis. As these sugars and starches are metabolized, pyruvate (pyruvic acid) is produced, which readily enters the mitochondria of cells to create energy fueling the muscles and other parts of the body.
q
Quinoasearch for term
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.
r
Retinolsearch for term
A vitamin with antioxidant properties, important for eye protection and bone growth; protein and hormone synthesis (including GH and testosterone); supports tissue maintenance. Helps reduce susceptibility to infection. Essential for healthy skin, good blood, strong bones and teeth, kidneys, bladder, lungs and membranes.Synonyms: Vitamin A
Riboflavinsearch for term
A vitamin which helps with energy production and amino acid production. Helps body obtain energy from protein, carbohydrates, and fats. Helps maintain good vision and healthy skin.Synonyms: Vitamin B-2
Ribosesearch for term
Ribose is a simple sugar that is extremely important in many processes in the body. Ribose is found in all living cells. It is the backbone of genetic material, and it is the starting point for production of ATP. Ribose effectively increases ATP and TAN (Total Adenine Nucleotide) recovery, while improving performance in heart and muscle cells. Ribose also fortifies muscle ATP but through a different pathway than creatine. Ribose also bolsters muscle recovery after your train. Ribose promotes more efficient salvage pathway, thus allowing better ATP recycling and consequent increased muscular recovery after training. If the body does not use the salvage pathway, when ribose is insufficient, it must make ATP from scratch.
Ricesearch for term
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.
Ryesearch for term
Rye as been grown since medieval times mostly in northern Europe and the region that we know as Russia. The taste of rye as been described as bitter and therefore is generally used in conjuction with other cereals such as oats and wheat. Rye contains on average 12% protein and is a source of calcium, magnesium, lysine and potassium. Rye has also been widely grown in colonial America and it is believed that the fungus, rye ergot, triggered episodes of hallucinations which lead to the Salem witch trials.
s
Sea Saltsearch for term
Sea Salt – Sun-Dried and washed free of impurities, sea salt is a crystalline seasoning, which is evaporated from seawater.
Sodiumsearch for term
Also known as Salt. Regulates body fluid volume, transports amino acids to cells and plays a role in muscle contraction and nerve transmission. Sodium is an important mineral found in our bones, in the fluids surrounding our cells and in the cardiovascular system. Sodium, with potassium, assists nerve stimulation and regulated water balance. It is also involved in carbohydrate absorption. The average person requires a minimum of one tenth of a teaspoon of salt a day. Any athlete who sweats needs more. A teaspoon a day of salt does not cause problems, nor does eating fresh foods high in natural salt such as fish, carrots, beets and poultry. Eating processed and junk foods, can lead to high, potentially dangerous levels of sodium intake.
Sodium Stearoyl Lactylate search for term
SSL is created by combining lactic acid and stearic acid and then reacting the product with sodium hydroxide. SSL has several desirable functions and properties. It keeps the starch from changing in the finished product, thus inhibiting staling. It makes the gluten stronger, it desperses fat in the bread, making the dough softer and easier to work with, and has a slightly sweet taste.
Soy Proteinsearch for term
Primary vegetable source of protein found in protein powders; lower in nitrogen retention and BCAA's than whey and egg, but higher in arginine and glutamine and contains isoflavones with antioxidant properties.
Speltsearch for term
Spelt – referred to as polish wheat, Spelt as been in grown in Europe for many centuries. Spelt is often used as a substitute for wheat as it contains a high level of gluten but does not cause wheat allergic consumers to react. The provides B vitamins (riboflavin, niacin and thiamin) and is notable of the iron and potassium levels.
Steviosidesearch for term
An artificial sweetener. Extracted from the herb Stevia. It is 300 times sweeter than sugar, but has a strong aftertaste.
Sucralosesearch for term
An artificial sweetener. Approved by the FDA in 1998. It is 600 times sweeter than table sugar, it is is made from a process that begins with regular sugar. You can bake with it. Sucralose was discovered in 1976. Sucrolose is derived from sugar through a patented, multi-step process that selectively substitutes three chlorine atoms for three hydrogen oxygen groups on the sugar molecule. The tightly bound chlorine atoms create a molecular structure that is exceptionally stable and is approx 600 times sweeter than sugar. The body does not recognize it as sugar or another carbohydrate. The sucralose molecule passes through the body unchanged, it is not metabolized and is eliminated after consumption. Sucrolose has no calories. The acceptable daily intake for sucralose is 5 mg / kg of body weight per day.
Sugar Alcoholssearch for term
This group of sweeteners includes Mannitol, Sorbitol and Xylitol. Although found in fruit, they are commercially synthesized and not extracted from natural sources. Sugar alcohols provide a reduced glycemic response (no steep hikes in blood sugar). Sugar alcohols are absorbed slowly, but incompletely. This can cause diarrhea in some people.
t
Thermogenesissearch for term
A fancy word meaning heat-producing. To make more heat, your body has to burn more calories. Thermogenesis occurs with training, with food consumption, and with the use of selected herbs.
Thiaminsearch for term
A vitamin which maintains energy levels, supports brain function (memory). Aids in digestion. Necessary for metabolism of sugar and starch to provide energy. Maintains a healthy nervous system. Alcohol can cause deficiencies of this vitamin and all the B-complex vitamins.Synonyms: Vitamin B-1
Trans Fat search for term
Vegetable oil that has been treated with hydrogen in order to make it more solid and give it a longer shelf life. Created when hydrogen is forced through an ordinary vegetable oil (hydrogenation), converting some polyunsaturates to monounsaturates, and some monounsaturates to saturates. Trans fat, like saturated fat, tends to raise LDL cholesterol levels, and, unlike saturated fat, trans fat also lowers HDL cholesterol levels at the same time.
Triticalesearch for term
Triticale is a hybrid of wheat (Triticum) and rye (Secale) first bred in laboratories during the late 19th century. Triticale combines the high yield potential and good grain quality of wheat with the disease and environmental tolerance (including soil conditions) of rye.
Tryptophansearch for term
An essential amino acid, known for its calming and mood enhancing effects. It is a naturally occurring ingredient in turkey that mellows you out and makes you want to take a nap after the Thanksgiving feast. Tryptophan can also be called 5-HTP (5-hydrotryptophan) which is make with a slightly different compound that regular tryptophan.
Turmericsearch for term
A spice that is often used in curry. It is mainly used in baked goods as a colorant. Turmeric imparts a yellow color to the dough and finished product.
Tyrosinesearch for term
A conditionally essential amino acid, tyrosine can elevate mood and is a precursor of the brain neurotransmitters dopamine, norepinephrine and epinephrine.
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Usnic Acidsearch for term
A herbal compound currently being used as an anti-fungal and antibiotic agent. It elevate body temperature, which can be a potent thermogenic but also dangerous. It works like DNP, which was a popular fat loss drug in the 1930s. Usnic acid shows that it uncouples oxidative phosphorylation.
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Valinesearch for term
One of the three branched chain amino acids. They are called BCAA's because they structurally branch off another chain of atoms instead of forming a line. Studies have shown that BCAA's help to stimulate protein synthesis and inhibit its breakdown, so BCAA's have powerful anabolic and anti-catabolic effects on the body. They may also potentiate the release of some anabolic hormones, such as growth hormone. Regular ingestion of BCAA's help to keep the body in a state of positive nitrogen balance. In this state, your body much more readily builds muscle and burns fat. Studies have shown that athletes taking extra BCAA's have shown a loss of more body fat than those not taking BCAA's.
Vanadyl Sulfatesearch for term
Source of mineral vanadium; helps optimize glycogen storage to yield more energy. Vanadyl is supposed to help you attain a little more muscle and inhibit fat storage by controlling insulin release. In theory, Vanadyl works inside the muscle cells by bringing carbohydrates into the muscle without the assistance of insulin. If there is less insulin, there is less chance of carbohydrates being converted to stored body fat.
Vitaminssearch for term
Complex organic molecules essential for biochemical transformations necessary for proper metabolism and disease protection. Some popular vitamins are: * A: (Retinol) A vitamin with antioxidant properties, important for eye protection and bone growth; protein and hormone synthesis (including GH and testosterone); supports tissue maintenance. Helps reduce susceptibility to infection. Essential for healthy skin, good blood, strong bones and teeth, kidneys, bladder, lungs and membranes. * B-Complex Vitamins A group of eleven known vitamins that work together in your body. All play vital roles in the conversion of food into energy. Essential for the normal functioning of the nervous system, and the maintenance of good digestion. Helps promote healthy skin, hair, and eyes. These are water soluble vitamins, which means they cannot be stored by your body and must be replaced every day. * B-1 (Thiamin) Maintains energy levels, supports brain function (memory). Aids in digestion. Necessary for metabolism of sugar and starch to provide energy. Maintains a healthy nervous system. Alcohol can cause deficiencies of this vitamin and all the B-complex vitamins. * B-2 (Riboflavin) Energy production and amino acid production. Helps body obtain energy from protein, carbohydrates, and fats. Helps maintain good vision and healthy skin. * B-3 (Niacin) Important in carbohydrate metabolism, formation of testosterone and other hormones, formation of red blood cells and maintaining the integrity of all cells. Helps body utilize protein, fats, and carbohydrates. Necessary for a healthy nervous system and digestive system. It also lowers elevated blood cholesterol levels when taken in large amounts of more than 1,000 milligrams a day. * B-5 (Pantothenic Acid) Supports carbohydrate, protein and fat metabolism; hemoglobin synthesis. Helps release energy from protein, carbohydrates, and fat. Needed to support a variety of body functions, including the maintenance of a healthy digestive system. * B-6 (Pyridoxine) Supports glycogen and nitrogen metabolism; production and transport of amino acids; production and maintenance of red blood cells (hemoglobin) Essential for the body's utilization of protein. Needed for the production of red blood cells, nerve tissues, and antibodies. Women taking oral contraceptives have lower levels of B-6. * B-12 (Cobalamin) Necessary for carbohydrate, protein and fat metabolism. Important to amino acid and fatty acid synthesis; essential for hemoglobin and nerve cell growth and maintenance. The anti-stress vitamin, sometimes prescribed for stress reduction. * Biotin Energy metabolism, fatty acid and nucleic acid synthesis. * C (Ascorbic acid) Antioxidant, synthesis of hormones, amino acids and collagen (connective tissue); excretion of excess cholesterol. Necessary to produce collagen, the connective material of all body tissues. Important for the health of the teeth and the gums. Strengthens capillaries and other blood vessels. Plays an important role in healing injuries. Aids in the body's absorption of iron. Vitamin C is water soluble, which means it cannot be stored by your body and must be frequently replaced. * D (Calciferol) Supports calcium absorption and deposition into bones. Must be present for your body to use calcium and phosphorus. Essential for growing children to insure that teeth and bones develop properly. * E (d-alpha-tocopherol) Antioxidant, especially protective of polyunsaturated fats and body tissues. Acts as a preservative, preventing many substances, such as Vitamin A, from destructive breakdown by oxidation in the body. Prolongs the life of red blood cells. Necessary for the proper use of oxygen by the muscles. * Folic Acid Necessary for the production of red blood cells. Essential for normal metabolism. A deficiency may cause a form of anemia. Drinking alcohol and taking oral contraceptives can cause lower levels of this vitamin in your body. Especially important during pregnancy to prevent birth defects. * K Supports blood clotting, bone mineralization.
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Wheatsearch for term
Wheat was become a major grains of use to the presence of gluten protein. This is what gives the structure to risen breads. There are two main varieties of wheat grown in North America; Duram wheat used in pasta and Bread wheat used in most all other wheat items. The softness or hardness of the wheat is based on the level of protein found in the wheat. The greater the protein content the “harder” the wheat is considered to be and hard wheat is used in the making of bread. Soft wheat is used in the making of cereals, pastry and cakes. Whole wheat flours still contain the germ and bran rich in the B vitamins and E, and provide protein, calcium, iron, magnesium, phosphorous, and potassium.
Wheat Freesearch for term
The ingredient listing does not include wheat.
Whey Proteinsearch for term
Dairy source of protein (other than cassein), known for high levels of BCAA's and high nitrogen retention. Made from milk curd, whey protein is the Rolls Royce of proteins because it has a superior amino acid composition (including high levels of leucine, arguably the most important branched chain amino acid), superior biological value (meaning that more of what you eat gets digested and into your system), is very low in lactose (a milk sugar that most adults have difficulty digesting).
Whole Grainsearch for term
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 and Colored Rice, Buckwheat, Bulgur, Corn and Whole Cornmeal, Emmer, Farro, Grano (lightly pearled wheat), Kamut® grain, Millet, Oatmeal and Whole Oats, Popcorn, Quinoa, Sorghum, Spelt, Triticale, Whole Rye, Whole or Cracked Wheat, Wheat Berries, and Wild Rice.
Whole Wheatsearch for term
Whole wheat or whole wheat flour is a powdery substance derived by grinding or mashing the wheat's whole grain. It is used in baking but typically added to other "white" flours to provide nutrients (especially fiber and protein), texture, and body to the finished product.
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Zincsearch for term
Mineral important as a cofactor in energy metabolism, amino acid and protein synthesis; Antioxidant effects to protect the immune system. Essential for growth, tissue repair, and sexual development. Plays an important role in healing. Since animal proteins are the best sources, vegetarians are often deficient in zinc.