What’s Sluggish Liver

The liver is the largest organ in the body which performs different bodily functions, but if gets over burdened by various toxins, it shows symptoms of being a sluggish liver that we normally fail to recognize.
The liver is a vital body organ present below the diaphragm in the thoracic region of the abdomen. It performs a wide range of functions like detoxification, protein synthesis and production of biochemicals essential for digestion. It produces bile, an alkaline compound which helps in digestion through the emulsification of lipids. Liver also performs and controls different high-volume biochemical reactions involving highly equipped tissues for synthesis and breakdown of small and complex molecules. Some other functions performed by the liver are:
1. Generation of fats emulsifying substances
2. Glucose to glycogen conversion
3. Manufacturing of amino acids
4. Removal of toxic substances from the blood
5. Storage of vitamins and minerals
6. Maintaining proper levels of glucose in the blood
Causes for a Sluggish Liver
Causes for a sluggish liver can be due to different types of liver pathologies like:
Excessive accumulation of fat within the liver cells due to alcoholism, obesity, diabetes, drugs (like corticosteroids, tetracycline and aspirin) or elevated serum triglyceride levels can lead to impeding liver function.
Another cause is intrahepatic problems which occur due to over exposure to food additives, solvents (cleaning materials, formaldehyde, toluene, benzene, etc.), heavy metals (lead, mercury, cadmium, arsenic, nickel, and aluminum), and other toxins.
Viral infections of liver like hepatitis, inherited disorders like Gilbert’s syndrome, hyperthyroidism, consumption of anabolic steroids/estrogens/oral contraceptives are some other factors that can restrict the bile flow in the liver and cause impaired liver function.
Lack of physical activities, poor nutritious diet, aging, etc, are some other common causes for a sluggish liver functioning.
Symptoms of a Sluggish Liver
Here are some signs or indications that may help to identify if the liver is sluggish or not functioning properly.
For an average person approximately 80% of the cholesterol is generated by the liver. Therefore, if the liver is not functioning well there will be abnormalities in the level of fats in the blood stream like elevated LDL cholesterol and reduced HDL cholesterol.
A sluggish liver leads to poor digestion which causes elevated triglycerides (lipids containing three individual fatty acids bounded together in a single large molecule). The person may also experience bloating or gassiness and flatulence (a state of excessive gas in the alimentary canal), especially after the meals.
Since the liver plays an important role in eliminating toxins from the body and maintaining the efficiency of the body’s immune system, skin irritation or skin allergies is also considered as the first sign of liver damage. A person can be prone to develop rashes, psoriasis, eczema, boils or acne if the liver is removing the toxins out through the skin.
The liver also helps regulate blood sugar levels, hence signs that the liver is not maintaining blood sugar levels may include, loss of appetite, weakness or dizziness, nausea and vomiting.
The liver filters out mutated hormones, therefore the symptoms in women may include heavy or clotted menstruation, irregular periods, fibroids in breast or uterus, hot flashes, cysts on ovaries, mood swings or any menopausal problems.
Chronic fatigue, headaches, fever, constipation, jaundice, gallbladder disease/gallstones, hair loss, etc., are some other common sluggish liver symptoms. However, the best ways to avoid impairment or sluggishness of the liver is to clean it up with a detox, and eating diet low in fat and high in fiber and water. Avoiding alcohol and processed or foodchem junk foods and incorporating plenty of fruits and vegetables in your daily diet along with lean protein foods like fish, tofu, legumes, etc., will surely minimize the risks of having any kind of liver infection/disorder.

Ingredients and Directions Of Cleanse Lemonade Diet Recipe

Beyonce Knowles lost about 20 pounds with the Master Cleanse lemonade diet for her role in the movie Dreamgirls. To know more about this lemonade recipe, that not only helps in weight loss, but also detoxifies the body.
The diet that has taken Hollywood by storm since 2006 is the Master Cleanse lemonade diet which was developed by Stanley Burroughs in 1941. It is also known as the Lemon Cleanse Diet, Lemonade Detox Diet or the Maple Syrup Diet. Stanley Burroughs developed this diet in 1941 as a diet regime aimed at improving overall health by cleansing one’s body of toxins.
However, off late it has become extremely popular as a means of losing weight. Though it was developed a couple of decades back, its popularity soared after Beyonce’s interview at the Oprah Winfrey show about how she lost about 20 pounds in two weeks using the Master Cleanse Lemonade Diet for her role in the motion picture Dreamgirls. This diet provides enough nutrients to keep one energized and also has all the food ingredients required to detoxify the body.
How to Follow the Master Cleanse Diet
The Master Cleanse lemonade diet should be carried out for 10 to 14 days. Intake of any form of solid food has to be stopped during this period. One should begin his day drinking laxative tea or a salt water flush that ensures that one passes solid waste even while solid food is not being ingested. The salt water flush should be made by mixing salt with 1 qt. of lukewarm water. One should drink 6 to 9 glasses of the Master Cleanse lemonade throughout the day or whenever one feels hungry. Before going to bed, one must drink a cup of herbal laxative tea. Regular exercise while following this diet plan is recommended to facilitate weight loss.
Master Cleanse Lemonade Recipe
Additional Ingredients
Sea salt
Laxative tea
Herbal tea
Lemonade Ingredients
8 oz. of purified water
2 tbsp. fresh lemon or lime juice (approximately 1lemon).
2 tbsp. maple syrup (grade B)
1/10 tsp. cayenne pepper
Directions for Making the Lemonade
Take a 10 oz. glass and fill it with 4 oz. of purified water. Add the fresh lemon juice to it. If one is using a freshly cut lemon, then squeeze just half of this into the glass, taking care that the pulp and the seeds do not get mixed with the juice (use a lemon squeezer). Add maple syrup and cayenne pepper to the lemonade. Stir the mixture thoroughly. Add the remaining 4 oz. of purified water to the glass. Stir well.
Purpose of the Master Cleanse Ingredients
The most important chinafooding ingredients and probably the most overlooked one is pure filtered water. Make sure to use only filtered water, as bottled water or water from a local water treatment facility would either be chemically treated, or would not be processed under tight regulations. The best option is to use water from a good filter installed at home.
The ingredients used in the diet should be organic. Do not use lemon juice from the market as the preservatives used in their packaging removes the nutrients required for this diet. The diet plan is based on the theory that besides being rich in vitamins and minerals like potassium, lemon juice also acts as an astringent. It contracts the tissues that squeeze out the toxins in them. Concentrated lime juice bought from the market is loaded with preservatives and sugar, that nullifies the cleansing effect of the diet.
Not only does the cayenne pepper add taste to the lemonade, it is also a rich source of Vitamin B and C for the body. It breaks down toxic mucous in the colon and improves blood circulation in the body.
The maple syrup should not be of the usual variety taken during breakfast. It should strictly be of the grade B variety.
Ensure that the sea salt is non-iodized or unrefined.
Importance of the Master Cleanse Diet
Years of eating unhealthy foods leads to the formation of a toxic mucous that deposits itself to the walls of the colon. This mucous keeps on increasing in thickness as we continue to eat junk food. Besides reducing the diameter of the colon, it also grabs the wastes as they pass through it. By holding the toxins back in our body and hindering elimination of the waste, the mucous leads to problems like fatigue, anxiety, acne, irritable bowel syndrome and other digestive ailments. This diet helps the body get rid of the toxins and relieves an individual of the mentioned ailments.
It is very important to be focused throughout the lemonade diet regime and avoid being tempted to eat solid food. Initially one might feel weakness. However, it will go away in the subsequent days. Although following a proper diet regime is good for the body, it is always advisable to consult one’s physician and check on one’s health before starting with any diet plan. Be sure to introduce food slowly into the system post the diet period recommended, so that the body gradually accepts the reentry of solid food.

Food List Of Gluten Free

Some people require a gluten free diet; this is mainly because they suffer from celiac disease. Celiac disease or Coeliac disease as it is called, is an autoimmune disease of the small bowel. This disease is one that is genetically predisposed and can occur in people of all age groups. When a person suffers from Celiac disease there are some symptoms like diarrhea and fatigue. Celiac disease occurs as a result of a reaction to gliadin, which is a gluten protein that is evident in wheat. When the body is exposed to gluten, the enzyme tissue called transglutaminase changes the protein and causes a reaction in the bowel area, which results in inflammation. This inflammation causes flattening of the small intestine lining and affects the absorption of nutrients, and the only way to treat this is with a gluten-free diet.
A gluten free diet is one that is completely free of ingredients containing gluten, these could be cereals made of wheat, barley, rye, oats and triticale. Though most people can digest oats, it is quite controversial. Though it may sound impossible to live a life that is gluten-free, it isn’t as difficult as it is made out to be. But you need to make sure that the foods you eat and indulge in are gluten-free. The best ways to make the change easier is to start going easy on the processed foods and eat more of the whole food products. This is safer as whole foods are made from the original ingredients of land and water, be it fruits, veggies, nuts or fish. Processed foods contain food additives, preservatives and fillers that could contain gluten and this is detrimental to your health.
Gluten Free Food List
Acacia Gum, Acorn Quercus, Adipic Acid, Adzuki bean, Agar, Alcohol of certain types, Alfalfa, Algae, Algin, Alginate, Almond nut, Amarnath, Annatto, Annatto color, Apple cider vinegar, Arabic gum, Arrowroot, Artichokes, Aspartame, Aspic, Ascorbic Acid, Baking soda, Balsamic Vinegar, Hyacinth bean, Lentil bean, Mung bean, Chickpea, Benzoic acid, Buckwheat, Additive free butter, Calcium carbonate, Calcium caseinate, Calcium chloride, Calcium phosphate, Calcium silicate, Camphor, Canola oil, Carob bean, Carob flour, Casein, Cassava manihot esculenta, Castor oil, Cheese, but check ingredients, Chestnuts, Chlorella, Citric acid, Corn, Cornmeal, Corn flour, Cornstarch, Corn syrup, Corn sweetener, Cortisone, Cotton seed oil, Cowitch, Cowpea, Cream of Tartar, Demineralized Whey, Distilled Vinegar, Eggs, Elastin, Ester gum, Fresh Fish, Flaked rice, Flax, Fructose, Fruits – dried and fresh, Gelatin, Glycolic acid, Gram flour, Corn grits, Guar gum, Hemp, Herbs, Honey, Hydrolyzed soy protein, Invert sugar, Kasha or roasted buckwheat, Keratin, Kudzu Root starch, Lactic acid, Lactose, Lanolin, Lecithin, Lipase, Locust bean gum, Magnesium carbonate, Maize, Waxy maize, Malic acid, Masa, Masa flour, Masa harina, Meat – fresh, Milk, Millet, Milo, Mineral oil, Mineral salts, Musk, Nuts except wheat, rye and barley, Oils and fats, Paraffin, Peas, Pea flour, Pepsin, Peru balsam, Petrolatum, Pigeon peas, Polenta, Potassium citrate, Potassium iodide, Potatoes, Potato flour, Prinus, Quinoa, Ragi, Rapeseed, Rennet, Rice, Rice flour, Rice vinegar, Rosin, Royal jelly, Sago palm, Saifun or bean threads, Scotch whiskey, Seaweed, Sesame seed, Sunflower seed, Soba only if 100% buckwheat, Sorghum, Sorghum flour, Soy, Soybean, Spices only pure, Succotash, Sucrose, Sweet chestnut flour, Tallow, Tapioca, Tarrow root, Tartaric acid, Tea, Teff flour, Urid beans, Urid peas, Vinegars except malt, Vanilla extract, Vanilla flavoring, Vitamin A, White vinegar, Wine, Wild rice, Yam flour, Yogurt only plain and unflavored.
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Uses of Sodium Alginate in Other Industries

It is so amazing how salt derivatives and natural amylase carbohydrates contribute to a variety of industries all over the world. What are we talking about? We are dealing with a powerful compound known as sodium alginate.
Sodium alginate, derived from alginates which are found in the cell walls of brown seaweed, are very helpful compounds. It is not only popular in the medical, textile, printing, and food additives industries but other industries take advantage of it as well. It is so versatile that welding, casting, cosmetic, and papermaking industries benefit from it.
Used as ingredient for papermaking
Papermaking typically includes Rosin paper pulp. Sodium alginate has become a better and probably cheaper substitute. It functions to make the paper’s surface smoother and regulates printing ink and wax absorption. It can also make paper pliable and tough.
Used for making Cosmetic products
Some cosmetic companies take advantage of sodium alginate. They typically use it to help retain moisture in cosmetics. Shampoo companies use it too as a bubble stabilizer and thickeners. Skin care products use it as an emulsion stabilizer. Sodium alginate is also found in toothpastes as a bonding agent. Since sodium alginate easily absorbs waters many facial cosmetic products such as facial masks use it as a filmogen. It can help hydrate, soothe, and soften skin.
Used with electrode coating material for welding
Welding coating can be humidified when powder used for welding or electrode coating material is coated together with sodium alginate. The compound can endow the welding coating with the right plasticity while the extrusion process in ongoing. Moreover, it can also help minimize splashes produced while welding because the alginate makes it easier to decompose into ash.
Sodium alginate is without doubt a useful resource. Being used in a series of industries makes it an important ingredient in major processed food products, medications and other industries. Alginates can be purchased in powder or crystal form and can be ordered from many Asian companies. This light yellow water soluble compound is available in paper grade, pharma grade, textile grade, tech grade, food grade, and cosmetic grade.
Whatever industry uses sodium alginate they are surely satisfied with its amazing benefits. From health down to welding, it has greatly proven itself to be an effective component of the sea. Think about it – an amylase from seaweed can do wonders to the body!

Gum Arabic

Gum arabic is obtained from acacia trees. Also known as gum acacia, gum arabic is a natural gum. Why is it called natural gum? Well, because it is made using the hardened sap obtained from Acacia Seyal and Acacia Senegal, the two species of the acacia tree. Other than gum acacia, it is also known as meska, char goond and chaar gund. Although, West Asia and Arabia were the regions where the wild trees were cultivated for the production of gum arabic, it is now widely harvested in places including Senegal, Somalia, Sahel and Sudan. While it is produced in African Sahel in huge quantities for commercial purposes, it is still used traditionally in places such as the Middle East.
Gum arabic is a food additive and is edible as it is a mix of glycoproteins and polysaccharides. Gun arabic powder or Xanthan gum is mostly used in confectioneries as a stabilizer, thickeners or even for sugar crystallization. Food additives are identified with number codes called E numbers and the number code for gum arabic is E414. Not just gum arabic is edible but it has numerous other uses and it is used by a variety of industries other than the food industry.
Gum Arabic Uses
Food Products
As mentioned earlier, gum arabic has properties of a binder or a glue that is edible for human beings. This is because it is a mixture of proteins and saccharides. Now although it may be edible, it have a toxic effect which will be discussed later in the article while discussing the possible gum arabic side effects. To name a few food items in which gum arabic is used as a binder would include marshmallows, syrups and candies. Xanthan gum uses can also be referred to know more about xanthan, another type of food additives used in many products.
Photography
Similar to painting and printing, it is also used in a photography technique and the name of the process is gum bichromate photography. In this process to produce a colored photographic emulsion; gum arabic is mixed with other components including ammonia and pigment. As in case of the water paints, the pigment binds into the paper of the final print.
Painting
Gum arabic is a traditional binder used in making watercolors or water paints such as the gouaches. This is because gum arabic easily dissolves in water and gels well with the water and then in the process of drying, the color pigment binds into the paper surface. Heard of one of the methods of printing called lithography? Gum arabic is one of the main ingredients used in this ancient printing method.
Other Uses
Besides these, gum arabic is also used as a soluble binder in producing fireworks or in pyrotechnic devices, in inks, cosmetics, shoe polish, incense cones, postage stamps and of course glues.
While some research reports suggest that gum arabic can be used as an alternative medicine to lower cholesterol levels because of its properties, there are arguments that it does not due to inconsistent and strangely opposite results in certain cases.
Some of the gum arabic substitutes include guar gum, locust bean gum, carrageenan and gum tragacanth. Studies suggest that high dosage of dietary gum arabic is the possibility of resulting in any side effect such as stomach upsets or irritations. Although if the person is allergic to acacia they may experience skin reactions or even asthma attacks in certain cases. Many of the food products contain xanthan gum so you might be interested in knowing Xanthan gum side effects as well. I hope this article on gum arabic has given you substantial information on its nature, uses and side effects.

the Different Uses of Food Additives

The different uses of food additives include preserving freshness, intensifying flavors, altering certain food textures, binding ingredients together, and brightening food colors. Some kinds of natural additives are also sometimes applied to fruit, meat, and dairy products to prevent oxidation or early spoilage. Food additives are most common in processed foods that can be stored in freezers or pantries for long time periods.  Artificial additives can help increase the nutritional value of certain foods that would normally have smaller amounts of vitamins or minerals.
Preservatives, such as sorbic acid, are usually added to dairy products, baked sweets, and pickled vegetables to prevent harmful bacteria from thriving in these foods. Food distributors face frequent challenges in keeping their products as fresh as possible during the shipping process. Many types of food are transported over long distances to grocery stores, and a spoiled shipment results in lost money for both the distributor and the retailer. These types of chemical compounds also stop the growth of mold or fungus in products like bread and cheese.
The natural textures of certain foods are somewhat unappetizing to many people, and this problem can be solved with uses of food additives to smooth out or otherwise change these textures. Other artificial additives are designed to keep products like salt and grated cheese from clumping together. Compounds such as xanthan gum are mixed with puddings and pastry fillings during the production process to give them an even texture without ingredient lumps.
Some foods are rich sources of nutrition, but they are not normally known for having rich or interesting flavors. Specific uses of food additives can improve the taste of these foods and increase the likelihood of people buying them. Salt-derived chemical additives, such as monosodium glutamate (MSG), are frequently added to snack foods like potato chips to intensify their taste. Popular flavor-enhancing additives include sugar, vanilla extract, and citric acid to make foods like ice cream and yogurt taste sweeter and richer.
Additional uses of food additives(foodchem) can keep blended ingredients from separating when some foods are packaged after the mixing process. Some of these additives, including lecithin, act as emulsifiers in foods, such as sauces and salad dressings. Food coloring additives can be found in products like yellow butter to make them look more visually pleasing. Other synthetic ingredients, such as carrageen, are thickening agents in some fruit jams or preserves.

Effects of Food Additives

Common effects of food additives include protection against many foodborne diseases, longer product shelf lives, and flavor enhancement. While these chemical ingredients have benefits, health experts also sometimes point out a few specific negative effects of food additives such as increased weight gain, possible malnutrition, and higher chances of developing food allergies to some of these artificial ingredients. Some types of artificial additives also add brighter colors to some foods. Many processed foods are made with large amounts of preservatives as a matter of convenience to consumers. These foods are often pre-cooked and frozen so that they can be heated quickly in a microwave oven.
Preservation is one of the key effects of food additives. Several different chemical ingredients such as sodium nitrate are mixed with some foods to stop the growth of harmful bacteria and prevent the products from spoiling after only a short time in storage. These additives are especially common in cured meats such as sausage and bacon. Various anti-microbial compounds and antioxidants are reported to lower the risks of contracting serious illnesses such as E coli bacterial infections. These types of preservatives are also considered economically sound measures that result in less food waste due to spoilage.
One of the more frequent effects of food additives is a more consistent texture in foods that contain several different ingredients. Separation can often happen in foods such as cakes and some salad dressings, which are prone to this problem if left to settle over time. Some additives known as emulsifiers prevent this problem and keep the mixtures even in these foods.
Enhanced flavors are additional effects of food additives, and many manufacturers add them to a wide range of products such as snack cakes and potato chips. One common additive is called monosodium glutamate (MSG) that some culinary experts report as the source of a fifth distinctive flavor called umami that is separate from natural salty, sweet, sour, or bitter tastes. Although MSG and similar additives can make many foods taste better, nutritionists often caution that these additives(foodchem) in large amounts can lead to weight gain and reduced ability of the digestive system to absorb needed nutrients.
Various dyes are added to processed foods in order to give them a more appealing look. Marketing experts often point out that the most appetizing-looking foods tend to sell more in both grocery stores and restaurants. Some studies have linked excessive consumption of certain food coloring to increased risks of cancer.

Organic Compounds

Organic compounds form the basis of many products that we use today.let’s to learn more about organic compounds. Any chemical compound that contains carbon molecules in its composition is an organic compound. There is even a special branch of chemistry (known as organic chemistry) that is solely dedicated to the study of various organic compounds examples. The distinction between organic compounds and inorganic compounds is one that is shrouded in a bit of confusion, as there are some carbonates, allotropes of carbon, and some cyanides that cannot be called organic compounds even though they contain carbon molecules.
Now, an official definition of organic compounds does not exist, and this makes the distinction process even harder. Different scientific books often give differing definitions of organic compounds. Some books state that organic compounds contain C-H bonds, others state that they contain C-C bonds, and most books say that the simple presence of carbon makes a compound organic in nature.
Despite these differences, the examples of organic compounds remain the same in all these books. Once a compound has become known as an organic compound, this cannot be altered just like that.
What Are Organic Compounds Made Of
The modern definition and classification of organic compounds examples are very different from earlier studies. Today’s fairly broad definition that any compound containing carbon qualifies as organic compounds examples is not completely accurate, as there are several carbon containing alloys that do not figure in this list.
Apart from these alloys (like steel), there are other metal carbonates sweeteners and carbonyls, simple carbon halides and sulfides and simple oxides of carbon and cyanides as well, that are known as inorganic compounds, even though carbon is a part of their composition. The older definitions of organic compounds (known as ‘vitalism’) were considered by scientists to originate from living processes, and this led to the name organic compounds. The primary reason for so much ambiguity is that carbon easily combines with many compounds to form molecular chains and rings, and as such there are millions of compounds that contain carbon in them.
Examples of Organic Compounds
To list out all the organic compounds known to man is a very difficult task, so here you will find the most commonly known and seen organic compounds examples.
Acyl halides, Alcohols, Aldehydes, Alkenes, Amides, Amines, Aromatics, Azo compounds, Alkanes, Cycloalkanes, Cyclopropane, Cyclobutane, Cyclopentane, Cyclohexane, Cycloheptane, Acid anhydrides, Carboxylic acids, Decane, Esters, Ethers, Ethane, Haloalkanes, Imines, Ketones, Methane, Propane, Butane, Pentane, Hexane, Heptane, Octane, Nonane, Nitriles, Nitro compounds, Organometallic compounds, Phenols, Polymers, Thiols, Urea, Valium, Vitamins, Warfarin, Xylene, Xylose, Dextrose Anhydrous, Zingiberene.
The wide use and application of organic compounds has made them very useful for the progress and development of mankind. These organic compounds examples have a variety of applications in our everyday lives, and it would be impossible to imagine life without them. Apart from forming the basis for many applications and products that we use, organic compounds are also the main constituent of all forms of life.
Organic compounds examples can be classified as natural and synthetic organic food additives compounds, and also on the basis of the many bonds that they are made up of. The study of organic chemistry is very vast and complicated, but ultimately very useful.

Spearmint Gum

Spearmint is one of our favorite chewing gum flavors. While chewing gums come in a variety of flavors nowadays, the fact remains that the spearmint flavor was one of the first to start the rage. The oil of the spearmint plant was used to make this delicious gum more than a century ago and it still is undoubtedly one of the best loved chewing gums of all times, which simply refuses to go out of public taste. The uses of spearmint leaves can also be expanded in preparing spearmint tea.
Spearmint Gum Flavor
It has enjoyed a range of uses, since its inception over a hundred years ago. So if you want to freshen your breath after a meal, or whether you simply want to enjoy the nice minty taste of the gum, the spearmint flavor is a hot favorite. It’s mojo is the mentha spicata – the spearmint – which is a species of mint common in Europe and south-west Asia. The oil of this plant is used in making the gum. The spearmint plant grows up to 24 to 30 feet tall and may or may not have hair on its stem.
The cultivators of the spearmint plant know the secret, that the aroma and the flavor of the spearmint sweeteners can be best enjoyed before the plant flowers. At the time of flowering, the aroma starts reducing.
Spearmint was perhaps first commercially sold by under the Wrigley’s brand. It was their second brand in their chewing gum range, right after juicy fruit. The spearmint range of flavors came into production in 1893. As the story gos, Spearmint was taken off the market by the company in 1944, during America’s involvement in the World War II, since the company president Philip Wrigley did not want to provide poor-quality gum to the consumers during that time. After the War, in 1946, Spearmint was back.
Spearmint Gum Facts
Let’s start with the nutrition facts. One stick has about 10 calories. There is no sodium, fat or protein whatsoever, but there are 2 g of sugar based carbohydrates.
Spearmint Gum Ingredients
It contains sugar, destrose, gum base and corn syrup. The agents used for flavoring include Glyerol, Soy Lecithin, Apartame, Acesulfame K, added colors (Yellow 5 Lake, Blue 1 Lake) and BHT. Spearmint gum is not recommended for phenylketonurics as it contains phenylalanine.
Here are some other interesting facts.
It is widely agreed that chewing gum helps people concentrate in what they are doing. Michael Jordan himself had chewing gum during games to help him concentrate.
A lot of research has taken place on whether spearmint affects the sperm count and the results state that consuming spearmint does indeed affect the free testosterone level, but the total testosterone food additives and DHEA levels remain unchanged.
The BHT in spearmint gum is a suspected carcinogen, but the verdict isn’t out on that just yet.
Ever since that revelation, the NBA has found itself a chewing gum sponsor, Wrigley’s!
Chewing gum is also said to improve memory so it is perhaps one of the best foods to make you smarter.
The spearmint flavor is not only restricted to chewing gums but is also used in chewy drags like Mentos.
As you can see there are quite a few benefits of the spearmint gum to behold as it improves memory and concentration. So enjoy this very famous type of gum today!

High Folic Acid in Foods

Folic acid is a type of water soluble Vitamin B. It enables rapid cell division and growth and is also the main fuel for productions of red blood cells to prevent anemia. The food items that contain iron, are rich sources of folic acid too. Folic acid reserves and consumption are extremely important for development of a healthy body. Folic acid is also important for the production of DNA synthesis and protein metabolism. Let’s take a look at few of the food items that provide adequate amount of folic acid to the body.
Foods high in folic acid play an important role in making our bodies and thus making our lives healthy. Maintaining correct folic acid levels are especially important among pregnant women.
Food Items High in Folic Acid
Lettuce
Lettuce is rich with folic acid too. You can lettuce leaves in a salad or sandwiches to increase your intake of vitamins folic acid.
Fresh Beans
Fresh beans such as green beans and peas are tasty to eat and easy to cook. Their high content of folic acid along with other nutrients is a good enough reason to include them in your daily diet.
Spinach
Spinach is the richest source of folic acid and iron. No wonder, it gives Popeye strength to beat up Bluto and save Olive every time.
Asparagus
Asparagus is a type of grass. However, not all asparagus’ are edible. It is only ‘asparagus officinalis’, which can be consumed. The high in folic acid, asparagus is delicious for making creamy soups.
With these four examples, it must be evident that green leafy vegetables, are the ones that are high in folic acids. Children often avoid eating them, because their taste buds are more sensitive to the bitter taste of these veggies. Think of interesting recipes to encourage to eat a well-balanced diet.
Foods High in Folic Acid and Iron
Spinach, fenugreek, corn, millet, finger millet, dates, almonds, broccoli, kale cabbage, potatoes, clams, oysters, raisins, fig, whole wheat pasta, okra, orange juice, black-eyed peas, lentils, sunflower seeds, grapes, pineapple juice, chickpeas, liver and turnip greens are all the items that are high in folic acid and iron. Other than these, fish, poultry, collard greens and every other green leafy vegetable is high in folic acid and iron.
Folic Acid and Pregnancy
Folic acid is essential for normal level of homocysteine levels. Women in the childbearing period are advised to consume 800mcg of folic acid. Inadequate levels of folic acid can lead to brain defects in the child and neural tube birth defects. Folate deficiency increases the risk of spinal cord defect, known as Spina Bifida in newborns. This problem can arise in early pregnancy, so regular intake of food additives folic acid or folic acid supplements is essential. Citrus fruits are high in folates and as aforementioned, green leafy vegetables. It helps in healthy development of the fetus by preventing birth defects. Low folic acid levels reduce the risk of miscarriages, placental abruption and preterm delivery. Folate deficiency can also lead to anemia, which is shown through fatigue and weakness.
Folic acid gives the body adequate nutrients and works in tandem with other minerals to keep it healthy!

What’s Acesulfame-K

Artificial sweeteners have gained a lot of popularity in recent times. They are called fat free sweeteners because they do not have calorific content and are just used to make the edibles sweet. Acesulfame potassium also comes under this category.
What is Acesulfame Potassium Made From
Acesulfame potassium is a chemical compound which is not metabolized by the body and is excreted as it is hence it can be called a calorie free or fat free sweetener. It is made up of acetoacetic acid and potassium which forms a highly stable and crystalline compound and is used as a sweetener. It can also be called a potassium salt of 6-methyl-1,2,3-oxathiazine-4(3H)-one,2,2-dioxide and its molecular formula is C4H4KNO4S. This compound is as sweet as aspartame which is also an artificial sweetener. There is one difference which makes acesulfame more appropriate than aspartame and that is the stability of Ace K. In baked items, aspartame cannot be used as it may break down at a particular temperature but Ace K, because of its high stability is very useful in making the baked items sweet. Ace K is also very helpful in masking the bitter taste of some of the sweeteners like sodium ferulate.
Acesulfame-K Benefits and Uses
Ace K is a very good and strong sweetener. Its taste is so intense that even a small amount of this compound can bring the desired sweetness in the product. This in turn benefits the industries making products which are fat free and sugar free. Following are some other benefits of this compound.
This sugar substitute is calorie free because it is not metabolized and absorbed by the human body. Hence it is excreted by the body and just helps in enhancing the taste of the product.
Unlike other sugar compounds, Ace K does not undergo fermentation as it is not attacked by the microbes like bacteria. This gives the compound a longer shelf life.
Due to the highly stable nature of Ace K, it can be very useful in the products which are prepared in a high temperature like baked items. This property also makes them suitable for the preservation of products at higher temperatures.
As it is an artificial sweetener it is very good for the people who are suffering from diabetes and other diseases which are related to higher sugar levels. There have been many researches on this compound and it has been observed that Acesulfame-K has no effect on cholesterol, glucose or triglycerides levels. Consumption of acesulfame potassium in pregnancy is also considered safe by the FDA. But it should not be used in every meal.
Ace K has intense sweetness, hence a small amount is enough for getting the desired taste. It is also used to mask the bitterness of some of the sweeteners.
With Ace K you will not have the danger of tooth decay as it is not consumed by the bacteria which cause tooth problems. Hence the people with tooth problems or those worried about getting tooth decay can have the products made from this compound.
Acesulfame Potassium Side Effects
There are many queries and doubts related to acesulfame potassium dangers among the people. There have been many researches conducted to monitor the effects of acesulfame potassium on animals. These researches show that there are many dangerous Acesulfame-K side effects, but as they have not been conducted or tested on human beings they are still under controversy. Well, let’s find out some of the common side effects and danger of this compound.
Mental confusion, liver and kidney problems, headaches, depression, nausea, dizziness, visual disturbances, etc. are some of its other side effects.
The compound is not metabolized by the body but it also hampers the ability of the body to metabolize other food products.
People suffering from diabetes might think this compound is best for their taste buds but excess usage of this compound may stimulate the release of insulin and result in hypoglycemia.
In the production of ace K, methylene chloride – a carcinogenic compound, is used. This may result in the development of cancerous cells. Research on rats has revealed that it may result in lung and breast cancer.
So, we can say that acesulfame potassium is one of the best artificial food additives sweeteners and can be consumed. You just need to limit the consumption as you know about the side effects of this compound. Just take care of the amount consumed and give your taste buds a sweet treat.

What’s Xanthan Gum

Xanthan gum and guar gum are the most common food additives used to make gluten free recipes. What is xanthan gum?Xanthan gum is one of the most common food additives. It is widely used as a thickening and stabilizing agent in the production of cosmetics and food items. Xanthan gum is derived from corn sugar. It is known for its excellent binding properties. As a food additive, it does not affect the color and flavor of the food.
How is Xanthan Gum Made
Xanthan gum is made by mixing corn sugar and bacteria called Xanthomonas campestris. The name ‘xanthan’ is derived from the name of the bacteria ‘Xanthomonas’ that are used to bring about fermentation of corn syrup. You don’t get corn syrup just by pressing corn kernels. The pulpy cornstarch has to be separated from corn kernels. Cornstarch is broken down into glucose when you add natural enzymes to it. You can obtain corn syrup by heating the sugars. Xanthan gum is nothing but fermented corn sugar polysaccharide. The bacteria Xanthomonas campestris, used to ferment corn sugars, help transform the complex molecules of corn sugar into simple molecules. Then a colorless viscous matter finally obtained is known as xanthan gum. Properties of xanthan gum and that of cornstarch are quite similar. The colorless slime or xanthan gum is used as a stabilizing or thickening agent in various food products or cosmetics.
Uses and Properties of Xanthan Gum
Xanthan gum plays an important role in offering smooth texture to ice creams. It helps prevent formation of ice crystals in ice creams. In salad dressings, sauces and pastry fillings, it acts as a stabilizing agent. In food industry, it is mainly used as a substitute for egg yolk. It is commercially used to produce egg substitutes that contain egg white. It acts as a fat substitute. It keeps you satiated when added to no-fat, or low fat dairy products. It also exhibits emulsifying properties of egg yolk. Xanthan gum is also used for thickening of soups.
Xanthan gum comes in liquid or powder form. Its properties are not affected by heat and it gets easily dissolved in hot or cold water. It is mainly used in the production of gluten free food products. Bread, cake, pasta, which contain xanthan gum as an ingredient, give a nice feel while eating. Xanthan gum thus, acts as a wheat gluten substitute in various flour-based food products. People with gluten allergy and those diagnosed with celiac disease can enjoy food products with xanthan gum.
What is Guar Gum
Some people are allergic to corn and corn-based products like xanthan gum. They can enjoy food products that contain guar gum, gum arabic, locust bean gum, gum tragacanth or carrageenan. Guar gum is a kind of natural food thickeners. Compared to cornstarch, very small amount of guar gum is required when used as a thickening agent. It is used in ice-creams, puddings, soups, etc. Guar gum is a very good binder and plasticizer. It is used to produce various processed foods that have characteristic creamy textures. It was also used to produce diet pills that were meant to create a sense of fullness. The FDA has banned the use of guar gum in diet pills or diet shakes, as this has led to stomach problems. Guar gum is obtained from guar seeds. Guar belongs to the group of important ‘cash crops’ of Pakistan and north India.
Those who are interested in baking and want to use xanthan gum as a binding agent, can order it online. Or they can buy it from a health food store or organic food store. You should look for it in gluten-free sections. You can always find xanthan gum in GNC and Whole Foods.

Fruit Pectin

Fruit pectin, or pectin is a heteropolysaccharide, a complex carbohydrate made up of D-galacturonic acid chains. It has been used in the food industry for quite sometime now mainly as a gelling agent for jams, jellies and candies. Because of its compact chain structure, it helps in binding and thus popular. If you have ever wondered why fruits taste in a peculiar manner, then that is because of the presence of little to more amounts of pectin in them and thus the name, fruit pectin.
What is Fruit Pectin?
As I mentioned, fruit pectin has been a popular gelling agent for a long time now. It is present in few of the fruits and vegetables especially oranges, apples, peaches and carrots, peas and potatoes from which it is extracted and used as a coagulating agent. However, fruits are the best source for obtaining fruit pectin wherein it has been sold as a powder or liquid in the market today apart from the natural extraction. Pectin is also the part of plant cell walls wherein it gives a proper cell shape and rigidity.
For natural extraction of pectin from fruits, you would have to first gather them. The thing with it is that fruit pectin can be extracted by boiling high fruit pectin fruit peels or rinds for a few minutes say about 10 minutes to get the thicker consistency required. However, if you happen to boil for more than 20 minutes, the pectin which you will obtain is of liquid consistency and can be used for fruit juices.
As I said, you get it in the market as well. However, it depends on where you stay. You can buy it online as well by taking into consideration all the safety measures. Apple pectin is excellent and has been the most popular fruit pectin till date. Probably this answers your question, where to buy fruit pectin. In case, you fail to get it anywhere, then there are few food thickeners fruit pectin substitutes which would come to your rescue. In alternation to fruit pectin, you can use cornstarch, gelatin or tapioca which act a binders and used in many a recipes.
If you check, pectin is a whitish to light brownish color powder which has to be mixed with water so that it acts as a gelling agent. It is because of the fruit pectin ingredients that it helps in stabilizing and thickening of the jams, candies and jellies and acts as a good food additive. If you make these food items on a regular basis, then you would be using probably the ready-made mix available in the market. Next time though, check the ingredients and you will realize that pectin is the essential one amongst all!
Not only this, but fruit pectin consumption is said to be of help in arthritis pain relief to a great extent. It is said to act as a cleansing agent as well which helps get rid of toxic from the body and hence a reliable solution to bowel problems like constipation and diarrhea. Many have used fruit pectin to pass drug test too. It has been observed that consumption of fruit pectin prior to drug test for smoking, marijuana or other drugs, helps get negative test results. For this, however, some states have banned their use.
What is pectin? Now you know the gist. Fruit pectin is definitely one of the food additives you should be aware of.

Side Effects Of Xanthan Gum

Xanthan gum is a thickening agent named after the bacteria used to make it through fermentation. This common bacterium is the same culprit that causes your cauliflower to turn black when rotting. Although you would not eat rotting cauliflower, xanthan gum is generally safe and only causes mild irritations in some people. Guar gum and cellulose gel are common alternatives to use as thickening agents. Since celiac disease and gluten-free diets are becoming more commonplace, xanthan gum is also being used in more baked products to replace gluten.
Allergic Reaction
Manufacturers are not required to list what food the Xanthomonas capestris bacteria eat during production. If you are allergic to any vegetation including soy and corn, you may want to seek an alternative thickening agent. If you only have a slight allergy, you may want to test several individual brands to determine which ones produce the fewest side effects. Allergic reactions can produce severe symptoms, such as difficulty breathing. If you notice swelling or rash developing, talk to your doctor.
Gastrointestinal Irritability
The most common side effects of xanthan gum are gas and bloating. If you ingest a large quantity of xanthan gum, you may experience severe abdominal pain from gas buildup in your intestines. A clinical study on the effects of food thickeners xanthan gum on dogs was completed by the World Health Organization. In this study, dogs were fed large amounts of pure xanthan gum and experienced weight loss and chronic diarrhea. A typical 150-lb. person would have to consume over 60 g of xanthan gum daily to replicate this study. Typically, on a gluten-free diet you would consume an average of 0.5 to 4 g of xanthan gum per day from products. No human trials have been done to determine if normal dietary consumption of xanthan gum produces any gastrointestinal effects except gas.
Respiratory Distress
Xanthan gum can be purchased in a powdered form for use in your kitchen. This low-density, fine powder has the ability to create a cloud in the air when being handled roughly. Inhaling xanthan gum may allow it to accumulate in your lungs, according to the World Health Organization. Eventually, xanthan gum may induce respiratory distress by making absorption of oxygen in your lungs difficult. The Xanthan Gum website reports that industrial workers who produce xanthan gum have experienced respiratory problems. You should be careful when handling food additives xanthan gum and try to be gentle when adding it to your recipes. Inhaling small amounts should not cause any problems; however, if you believe you are experiencing any breathing difficulties, consult your doctor.

What Is The Sodium Alginate?

Function
An algae-extracted gelling agent, sodium alginate is used in molecular gastronomy in association with calcium salts for the basic spherification and reverse-spherification processes, whether to make small caviar-like pearls or large ravioles.
Origin
The properties of sodium alginate were studied for the first time in 1881 by English chemist ECC Stanford. He had at the time extracted a viscous liquid from brown seaweed of the Laminaria species, with an alkaline solution. He called this product “Algin”, a term still commonly used to describe sodium alginate.
Sodium alginate is therefore a salt extracted from the viscous liquid from the cell wall of brown algae. Its natural function is to increase the flexibility of the algae. Thus, algae developing in troubled waters generally have larger alginate content than those growing in calm waters.
Although all brown algae can be a source of alginate, variations in their chemical structure influence the properties of the final product. Different species are therefore harvested according to the purposes for which they are intended and the two most popular are the macrocystis pyrifera of California and the ascophyllum nodosum, grown in the North Atlantic.
Industry applications
Approximately 50% of the world production of alginate is used by the textile industry where the additive is used as an ink thickener in the printing process.
For its part, the food processing industry uses 30%. The thickening properties of alginate are used for example in sauces, syrups and some products containing milk. It is also used as a stabilizer and anti-settling agent in ice cream and milkshakes, as well as acting as a stabilizer and emulsifier in some salad dressings.
The rest of the production is mainly directed towards the pharmaceutical and pulp and paper industries.
Properties
The uses of sodium alginate take advantage of two special properties it has. On the one hand, once dissolved in an aqueous solution, sodium alginate has the property of thickening the preparation and increasing the viscosity. On the other hand, when brought into contact with a calcium solution, it forms a gel. This gelling occurs through a cold process, as opposed to the formation of agar-agar gels.
Creative cooking applications
Possible applications of sodium alginate in the kitchen were mostly made known with the popularization of the spherification process by Catalan chef Ferran Adria, of the elBulli restaurant.
By dissolving a small amount of food additives sodium alginate in a chosen alimentary liquid, spheres with jellied edges and a liquid interior can be fashioned. The liquid simply has to be delicately droped in a calcium solution. Alginate and calcium will join to form a gelatinous wall around the liquid sphere thus created so that the spheres will burst in the mouth. They can be served hot or cold, in a mound that reminds of caviar or dispersed in a cocktail.
Tips and tricks
Fast Service
The gel film that forms instantly on contact with the calcium solution will thicken towards the middle of the spheres until they are fully gelled. It is therefore preferable not to let them rest if a liquid interior is desired.
Alginate Solution Disposal
As sodium alginate reacts to calcium, do not pour the excess alginate gel down the sink to avoid blockage. Choose instead the trash or the toilet, which has a larger pipe.
Eliminating Air Bubbles
Air bubbles are often trapped in the preparation during dissolution of the alginate. In order to prevent such bubbles from complicating the spherification process, it may be necessary to let the preparation settle for a few hours.
Uniformity and Roundness of the Pearls
For “caviar” that is very round and uniform, position your pipette or syringe parallel to the surface of the calcium bath. The flow of drops will thus be better controlled and the pearls will be round and well defined.
It is also possible to dissolve the alginate a few hours ahead of time in a small amount of water. The air bubbles will be evacuated during the resting period and the solution will mix well with most preparations. Thus prepared, the spherification solution will not contain any air bubbles.
Choosing a Calcium Salt
It is preferable to use calcium lactate or calcium gluconolactate for all types of spherification rather than calcium chloride. The latter tends to give the pearls a bitter taste, even after being rinsed.
Correcting pH
Acidic solutions such as lemon juice and white vinegar can not be spherified because sodium alginate is not soluble at a pH below 3.7. It is however possible to add sodium citrate to reduce the solution’s acidity to an ideal pH of about 5 and so allow spherification. For cons, the taste of the final preparation will be altered by sodium citrate.

How to Cook Gluten-Free With Xanthan Gum and Guar Gum?

Xanthan (ZAN thun) gum and guar (gwar) gum are used in gluten-free cooking to bind, thicken and emulsify gluten-free ingredients. If you don’t add one of these gums to most of your gluten-free baked goods, they will likely end up as a pile of crumbs!
But is one gum better than the other and how much gum do you really need to use for best baking results?
Xanthan Gum
Xanthan gum is a corn-based, fermented product. It’s made by fermenting corn sugar with a microbial called “Xanthomonas campestris.” It’s used extensively in the food industry to make products thicker and it’s a common ingredient in gluten-free recipes.
If you use too much xanthan gum in a recipe you may notice a heavy, gummy or even slimy texture in your baked goods- so measure carefully when using xanthan gum.
People with allergies or sensitivity to corn may be advised by their physician to avoid xanthan gum. Also, xanthan gum generally costs almost 3 times as much as guar gum.
Guar Gum
Guar gum comes from the seed of bean-like (legume) plant, sometimes referred to as the Indian tree. It is high in soluble fiber. According to Bob’s Red Mill Guar Gum product literature ” food thickeners Guar Gum has eight times the thickening power as cornstarch.” Like xanthan gum, measure carefully when using guar gum in gluten-free recipes or you may end up with heavy, stringy baked goods.
Guar gum is a high fiber product and has been associated with gastrointestinal upset in some people.
General Tips for Using Xanthan Gum and Guar Gum in Gluten-Free Cooking
a. Bread and pizza dough recipes: Add 1 teaspoon xanthan gum or guar gum per cup of gluten-free flour used in bread and pizza dough recipes
b. Cake, muffin and quick bread recipes: Add 1/2 teaspoon xanthan gum or guar gum per one cup of gluten-free flour used
c. Cookie and bar recipes: Add 1/2 teaspoon (or less) xanthan gum or guar gum per one cup gluten-free flour used
Note- For best results follow recipe recommendations when using food additives xanthan gum or guar gum.

Food Industry Uses of Sodium Alginate

Sodium Alginate is an interesting ingredient in a majority of food products that the urban world is consuming. It is a compound comprised of alginate and sodium derivative. However, not many would have expected it to come from typical seaweed. Kelp or brown seaweeds are where alginates can be extracted from. The extract undergoes a complex process and eventually becomes the ingredient that the food industry is so familiar with. When it is extracted from brown algae, it then becomes purified carbohydrate and results into a thick substance.
The Many Uses of Sodium Alginate in Food
What is responsible for its many uses are its special properties particularly its ability to thicken easily and become viscous quickly once it is dissolved in cold or hot water. Another beneficial property is that it forms into a gel once in contact with calcium. In contrast with agar-agar gel, sodium alginate can thicken even when dissolved with a cold solution.
Sodium alginate is popularly used as a kind of food additives in popular foods like ice cream and caviar. It is used as a flavor and taste enhancer. It is also a common ingredient used for increasing the thickness of gravy and tapioca. Processed foods too have a high percentage of sodium alginate. Its thickening properties are so essential in the cooking industry especially in syrups, sauces, and some milk products.
Apart from its thickening properties, sodium alginate is also used as n effective anti-settling or stabilizer for milkshakes and ice creams. As an ice cream stabilizer, it is known to replace ingredients such as carrageenan and starch. What makes it useful in ice cream making is that it can prevent ice crystals and make the product tastier. It also helps in emulsifying and stabilizing a variety of salad dressing, tomato ketchup, canned products, and pudding jam. When used in dairy products such as all purpose cream, dry cheese, and refined cheese, it prevents the finished product from sticking to the product.
Furthermore, it can be used for creative cuisine applications. Chef Ferran Adria, a Catalan Chef popularized a process known as spherification process which greatly involves the use of food thickeners sodium alginate. This process involves the formation of a gelatinous wall surrounding a liquid sphere. These spheres will then magically burst in the mouth.
The compound is also commonly used as an ingredient for making vermicelli and noodle since it offers a strong cohesiveness property giving way for lesser breakage. Thus, it makes noodles more flexible and more fun to eat.