GLOSSARY INGREDIENT LIST
 
Alcohol – Normally processed via fermentation, alcohol develops when the yeast or you could say bacteria respond with the sugars in the foods that you are using. The result is ethanol and carbon dioxide. Foods normally used are fruits, vegetables, or grains. 
 
Ammonium Phosphatides – Produced from ammonia and phosphorylated fatty acids, commonly a plant-based oil. An example would be rapeseed Oil. Ammonium Phosphatide can also be synthetically concocted and would be a mixture of numerous kinds of ammonium salts of phosphorylated glycerides. Ammonium Phosphatides is water free. It is used an am emulsifier in chocolate, which is a cheaper alternative to lecithin. Also, it does not thicken at temperatures below 40 degrees Celsius. Acceptable level for food consumption as of 2007 is at a level of up to 0.7%.
 
Almonds – Almond tree is native to Mediterranean climates such as the Middle East and Southern Asia. The almond fruit is approximately 3.5 – 6.0 cm in length. Almonds come in various of flavours, sweet and bitter. Bitter almonds may yield 4 – 9 mg of hydrogen cyanide per almond and contain 42 times higher numbers of cyanide than the amount found in sweet almonds. Almonds can be consumed raw or toasted and even made into almond butter. They can be flaked, silvered and as ground up as flour. Almonds contain Biotin, Vitamin E, Copper, Manganese, Vitamin B12, Phosphorus, Magnesium, Molybdenum, and Protein. In overall, almonds are a nutritious bomb full of vitamins, minerals, protein, and fiber 
 
Anhydrous Milk Fat – Derived mainly from milk and/or products obtained from milk. This would include the process of removing all water and non-fat solids. To be considered anhydrous milk fat, it must contain at least 99.8 % milk fat. Also, it must be exclusively made from fresh cream or butter. No additives are permitted. 
 
Annatto – A condiment and food colouring agent which comes mainly from the achiote tree, native to Mexico and Brazil. Its scent is a bit peppery with a slight hint of nutmeg. Annatto is usually ground from seeds to powder or if you prefer, even a paste. Annatto is mainly used as a food colouring agent. The seed and leaf of the annatto tree can be utilized medicinally for purposes such as diabetes, fevers, heartburn, hepatitis, malaria and a bowel cleanser. If topically applied, it can treat vaginal infections. 
 
Antioxidants – Inhibits oxidation. Antioxidant: anti-against; 
oxidants – oxidation. This process prevents cell damage and death in the human body. If there are too many free radicals floating around in the body, cancer is one disease for example that is linked to oxidation. Antioxidants therefore prevent free radicals. 
Ex. Vitamin C, Glutathione, Lipoic Acid, Ubiquinol. Foods such as the cocoa bean and chocolate, spinach, rhubarb, tea, beans, cabbage, berries, pecans, artichokes, herbs and spices all have antioxidant properties in different numbers on the ORAC scale. 
 
Apple – A sweet fruit produced by the apple tree, which happen to be cultivated worldwide. Apples are high in fiber, Vitamin C, Potassium, and antioxidants such as catechins, quercetin, and chlorogenic acid. Apples are a form of carbs with naturally occurring water. They are also rich in simple sugars such as fructose, sucrose, and glucose. One apple has about 4% of fiber, which is 17% of your daily requirement. 
 
Apricots – Grow on a small tree, about 26 - 39 inches tall. You can either eat them fresh, cooked, or canned. Apricots are rich in Vitamin C, Vitamin A, and Copper. They are also a great source of antioxidants while being low in calories. 
 
Aroma- A smell that is usually distinct from others. It could come from anywhere, anyone, or anything. Aromas can be pleasant or awful.
 
Artificial Flavour – A mixture usually not natural but instead, a cheap human imitation. There are many health risks associated with artificial flavours, some of which are kidney problems, brain tumors, cancer, seizures, high blood pressure, and even DNA damage. Artificial flavour is usually used to mimic real flavours via lab-combined chemicals that are made from ingredients not edible for the human body. Cost plays a huge part in the reason why artificial flavour is still seen in foods. 
 
Baking Soda – Also known as bicarbonate or sodium bicarbonate. This is a salt composed of a sodium cation (Na+) and a bicarbonate anion (HCO3-). It is a fine powder, with a salty taste that resembles washing detergent. Baking soda is used for everything from cooking cleaning, personal care, pest control, disinfectant, fire extinguisher, neutralizing, and medical practices. 
 
Barley Malt Extract – High on the glycemic index; this means that the syrup enters and leaves your bloodstream very quickly. 
End result is high sugar levels. This sweetener is extracted from sprouted malt or barley. Its composition is 65% maltose, 30% complex carbohydrate, 3% protein. Barley Malt is normally dark brown in colour and quite thick and sticky in consistency. The sweetness is about half that of refined sugar.
 
Barley Malt Flour – Flour prepared from dried and ground barley malt. This is a process where barley has undergone the malting process. Normally used in breads but can of course be added to other kinds of foods, such as chocolate. Barley flour creates a darker colour, changes the flavour of the product, provides a softer and moister consistency to a bread than wheat flour would on its own.  Barley Malt Flour is high on the glycemic index therefore, it is not recommended for individuals with diabetes, cancer, or heart disease. 
 
Beeswax – Produced by honey bees, the wax is formed into scales where the hive workers collect and utilize it to form cells for the honey storage within the beehive. The composition is mainly that of esters of fatty acids and long-chain alcohols. Beeswax is edible but can also be used in candle-making, bone wax (used in medicine), shoe polish, surfboard wax, furniture polish. Beeswax has very little nutritional value except for traces of Vitamin A. 
 
Bittersweet Chocolate – Not sweet, darker in colour, and at a minimum of 35% pure chocolate with a small amount of sugar added. Can be used in baking or chocolates. 
 
Black Carrot – Very common in Asian countries, black carrot has a unique taste of unexpected sweetness. The dark colour indicates high concentrations of anthocyanins. The carrots are black on the inside, but many will have a paler interface on the inside. This vegetable requires a trip to the specialty store as it is difficult to find.  Black carrots have been known to benefit individuals with Alzheimer’s, reduce inflammation, and boost cognitive skills. They are also cancer fighters and neuroprotectors. Black carrot’s nutrition properties are as follows: Vitamin A, Biotin, Potassium, Vitamin B6, Vitamin K1 and are an excellent source of fibre. 
 
Blackcurrant Juice – Blackcurrants are little, dark red and purple berries. They are sweet and dewy, making them ideal for juicing. Blackcurrants are high in Vitamin C, Potassium, Iron and antioxidants such as anthocyanins. The juice if pure, holds the same properties. 
 
Brown Sugar – Has a peculiar brown colour due to the existence of molasses. Brown sugar is either unrefined or partially refined. Commercial brown sugar contains from 3.5% to 6.5% molasses. Regular commercial brown sugar contains up to 10% molasses. Uses: baked goods, cooked or raw foods. Brown sugar contains vitamins and minerals making it nutritious in that sense but at the same time, it is high in calories and on the glycemic index therefore, constituting to an unhealthy option. 
 
Butter – A solid dairy product that liquifies when warmed. It is made by shaking fresh cream or milk to separate the butterfat from the buttermilk. Butter is normally used as a spread and in cooking and baking. Butter contains 81 calories per 100 grams, and it is rich in saturated fats (the unhealthy kind). 90% of Butter is Fat, the rest is mainly water. You will find protein and carbs in butter, as well as Vitamin A, Vitamin D, Vitamin E, Vitamin B12, and Vitamin K2. 

Butter Fat – The fatty portion of milk. Butterfat does contain some vitamins, minerals, and protein but on the downside, t is high in saturated fats. 
 
Butter Oil (Milk) – It is a dairy product created by taking the moisture from non-fat milk solids that are situated in butter. Used in variety of foods. Rich in protein. 
 
Cacao Nibs – Made from crushed cacao beans meaning that this is as raw as it gets. Cacao nibs are in conclusion: chocolate in its purest form, prior to when the additives come in. The texture is similar to coffee beans and they have a deep flavour that is nutty and bitter. The nutrients are highly preserved. Cacao nibs hold an outstanding amount of antioxidants, fiber, magnesium, and iron. Raw cacao beans are linked to an increased brain performance due to the high content of polyphenol. Believe it or not, cacao beans also stabilize blood sugar levels, increase your mood for happy times, cardiovascular disease prevention, and hold anti-cancer properties.
 
Cacao Solids – Main ingredient of chocolate that is composed of cocoa beans and cocoa butter. High in Iron, and traces of Calcium, Vitamin A, Vitamin B12, Vitamin E, Niacin, Riboflavin, Thiamin, Pantothenic Acid are present.   
 
Calcium Phosphate – Found mainly in living organisms, especially tooth enamel. Calcium phosphate increases the calcium percentage in foods. Main uses range anywhere from personal care items, nutritional supplements, to the food supply. 
 
Caramel – Concocted by cooking an array of sugars, this favoured sweet is utilized as a flavouring agent for many foods. Caramelization consist of heating sugar slowly to approximately 170 degrees Celsius or 338 degrees Fahrenheit. Once the sugar has reached its required temperature, the molecules begin to break down and re-form into an aggregate with a distinct colour and flavour. Caramel is high on the Glycemic Index meaning that it is not suitable for people suffering from diabetes, cancer, and heart disease. There are traces of Vitamin A, Calcium, Thiamin, Vitamin B12, Pantothenic Acid, Riboflavin, and Phosphorus. 
 
Carnauba Wax – Also known as palm or brazilian wax, carnauba wax derives from the leaves of the palm plant, which is mainly grown in Brazil. Carnauba wax is glossy in appearance, therefore making it ideal for automobile and furniture waxes, dental floss, shoe polish, cosmetics, pharmaceuticals, and food products. In 2006, Brazil produced 22,409 tons of carnauba wax, 14% was solid, and 86% was in powder form. 
 
Carrageenan – Extracted from red edible seaweed (also called Irish moss) is used as a gelling, thickening, and stabilizing agent. Carrageenan is seen in nut milks, chocolate, meat products, and yoghurt. 
 
Cherries – A fruit that comes from the genus Prunus and grows on a tree. Cherries are high in antioxidants, Fiber, Vitamin C, Carotenoids, Anthocyanins, and is a natural melatonin. In addition, cherries have many anti-inflammatory compounds which lower the risks of strokes and reduces post-exercise muscle pain. They also help to relieve arthritis discomfort, promote healthy sleep and protect against diabetes. 
 
Chocolate Liquor – Pure cocoa mass in solid or semi-solid form that contains cocoa solids and cocoa butter in approximately the same proportion. Its production includes fermented, roasted, and dried cocoa beans separated from their skins. The beans are ground up into a paste, which is then melted to become the liquor. The liquor is then either separated into cocoa solids or cocoa butter. Chocolate liquor contains 53% cocoa butter, 17% carbohydrates, 11% protein, 6% tannins, and 1.5% theobromine. Chocolate Liquor is high in Iron and holds traces of Calcium. 
 
Cinnamon – A spice that originates from the inner bark of the genus Cinnamon. Uses include aromatic and flavouring properties for savoury and sweet cuisines. Cinnamon is cultivated by growing the tree for two years. The stems are then processed at once after harvesting. This must be completed while the inner bark is still wet. The bark dries completely in 4-6 hours. End result is the cinnamon bark. Ground cinnamon has a composition of 11% water, 81% carbohydrates, 4% protein, 1% fat. Cinnamon is rich in a variety of vitamins and minerals but is particularly high in Vitamin B6, Vitamin E, Vitamin K, Calcium, Iron, Magnesium, and Zinc. This is a wonder spice. It also scores high on the ORAC scale. Cinnamon is an anti-inflammatory spice, loaded with antioxidants, that aid in the reduction of heart disease. Other health benefits include the following:  improves and lowers blood sugar levels, helps against cancer and neurogenerative diseases, fights HIV, and works to kill bacterial and fungal infections. 
 
Citric Acid – Naturally occurs in citrus fruits. It is used as an acidifier (either produced or it naturally becomes acid in the human body) and flavouring. Lemons and limes have the highest concentrations of acid. Citric acid is also used as a cleaner, in cosmetics, pharmaceuticals, supplements, and in food. 
 
Cocoa – Grows from the cacao/cocoa tree which is 13-26 ft tall mainly in the tropical regions of the Americas. Cocoa is made by crushing the cocoa beans and then removing the fat or cocoa butter. This wonderful superfood is rich in polyphenols (naturally occurring antioxidants), it reduces inflammation, increases blood flow, lowers blood pressure, improves cholesterol and blood sugar levels. Cocoa may also lower your risk of a heart attack and stroke by improving the blood flow to your brain. If that is not enough, how about improving your mood and symptoms of depression! Oh wait, there is more, reducing the symptoms of type 2 diabetes. This amazing tree also has cancer-protective properties, helps with asthma, anti-bacterial infections and stimulates your immune system. Impressive! Now go get yourself some cocoa!
 
Cocoa Butter – Also known as Theobroma oil, is a pale yellow vegetable fat that is obtained from the whole cocoa bean. Beans are then first fermented before being dried, roasted and separated from their hulls to achieve cocoa nibs. About 54-58% of the cocoa nibs are cocoa butter. Cocoa nibs are then ground which results in cocoa mass. This cocoa mass is liquid at temperatures above melting. The end result is called chocolate liquor, which is separated from the cocoa butter. This rich food is used to make chocolate, ointments, toiletries, and pharmaceuticals. The melting point of cocoa butter is a few degrees below the human body temperature. Storage life of the cocoa butter is 2-5 years. Nutritional benefits are as follows: able to fulfill your daily fat requirements of up to 43%, prevents aging as it has palmitic, oleic, and stearic acid, which all in turn, avert and minimize stretch marks, scars, and helps with skin conditions. Cocoa butter also has healthy vitamins and minerals such as Vitamin K and Vitamin E, harmonizes mood swings, is a great source of energy, promotes healthy hair and nails, an effective sunburn treatment, and removes toxins via oil pulling. This is a wonderfood!
 
Cocoa Kernels – The edible part of the cocoa bean, normally in the center. It has all of the nutritional properties as the cocoa bean. 
 
Cocoa Mass – Another name for Chocolate Liquor. 
 
Cocoa Powder – Unsweetened powder composed by grinding the beans of the cacao/cocoa tree. The beans are first fermented, then dried, and roasted. Cocoa powder is not the same as cocoa mix, instant cocoa, or hot chocolate. These types of powders are usually filled with sugar and fillers. Cocoa Powder is rich in polyphenols, which may reduce high blood pressure, lower the risk of heart attack and stroke, can promote improved blood flow to the brain, alleviates the symptoms of type 2 diabetes, helps uplift the mood and aids in weight control, may have anti-cancer properties, helps with asthma, is antibacterial and immune-stimulating. 
 
Coconut – Member of the Palm Tree Family. Coconuts are fibrous one-seeded drupe, but the definition can be widened to include a fruit, a nut, and a seed. The coconut palm is solely suitable for sandy soils and is very tolerant to salinity. Sunlight and regular rainfall are both essential for the healthy growth of the palm. The coconut can be used in cooking, either in its fleshy fresh part, or dried out to form coconut flour, even extracted for coconut oil, and lastly made into coconut milk. Also, the juice of the coconut is high in potassium and low in calories. Coconuts improve digestion, absorption of vitamins, minerals, and nutrients, improve insulin secretions, helps protect against kidney disease, cancer due to the insulin reduction, bladder infections, supports overall immune system, promotes healthy hair and skin, and aids in weight loss. Last but not least, it is delicious. 
 
Coconut Flakes – Shreds of the coconut. The benefits are equivalent as consuming a coconut but without the water. 
 
Coconut Oil- Extracted from the kernel or meat of a coconut. Coconut oil is very high in saturated fat, which in return, makes the oil slow to oxidize. Advantage: resistant to rancidification. Coconut oil is 99% fat, 82% of it is saturated fats. Due to the large amount of fats, the oil is great to use in high temperature cooking. Coconut oil is able to block 20% of the sun’s UV rays. Other benefits include the following: increases your metabolism, relieves skin problems such as eczema, helps in digestion, promotes healthy gums and teeth via the famous method called oil pulling, moisturizes your skin, increases your HDL cholesterol level (the good kind), helps fight infections, is magnificent for your hair, combats the time it takes for your wound to heal, boosts bone health, kills yeast infections and candida, reduces inflammation, removes stains, and the list continues.
 
Coconut Sugar – This is produced by the sap of the flower bud stem of the coconut palm tree. Other commonly used names are coconut palm sugar, coco sap, or coconut blossom sugar. Coconut sugar is higher in nutrients than other sugars, some of which are iron, zinc, calcium, and potassium. More advantages to using coconut sugar as opposed to conventional sugar is that it contains a fiber called inulin. This helps to slow glucose absorption. Let’s get clear though, coconut sugar is not a healthy option for a sweetener, just better then rest of the sugars, if that is all you are comparing it to. It is much healthier to use maple syrup or dates as natural sweeteners. The health benefits are much greater. 
 
Coffee – Coffee plants are cultivated in over 70 countries. Most of the regions include Southeast Asia, the Indian subcontinent, Africa, and the Americas. Coffee beans come from the seeds of the berries. The berries are processed and dried. This process is also called the roasting. The beans are then ground and brewed for an awesome experience. Coffee is one of the most popular drinks worldwide. You can serve it hot, cold, or iced. Dairy, nut, oat, or hemp milks can be added to the coffee. There is also the option of cream or half-and-half. A sweetener is often desired or if you are anything like me, I enjoy my coffee best when it is black, with nothing in it. Health benefits are as follows: lowers mortality rates when consuming 4 cups per day, reduces coronary heart disease, prevents and lowers the symptoms of Parkinson’s Disease, decreases Type II diabetes by up to 9%, protects your liver against cirrhosis, increases your daily fiber intake, lowers the risk of Alzheimer’s Disease and Multiple Sclerosis since it prevents inflammation, reduces the risk of colorectal cancer. If that does not make you reach for a cup of coffee, I do not know what will. 
 
Coffee Extract – You might be wondering what the …. is this? Well, let me further elaborate. This occurs when the soluble flavors from coffee grounds are dissolved in water. You must first brew the coffee, and everything thereafter has to be perfected. This includes the quantity and temperature of coffee, coarse or finely ground, extracted to the correct degree, and lastly, the time must be to a tee. There are many methods of brewing, starting from the Mocha machine, to the French press, to the coffee dripper, espresso machines…..
 
Colour – Is the object of light seen by the humanity. Primary colours that can be mixed with other colours are red, yellow, and blue. Some people who have a distorted sense of colour are colour blind. When something is colourless, it is called transparent. Colour mixing can amount to thousands of different combinations. Experiment and embrace the fun!
 
Copper – A chemical element that is soft, can be shaped, and is able to go through extreme plastic deformation before it ruptures. The symbol for copper is Cu. Fresh copper is pinkish with orange tinges. Copper has many uses, some of which are heat and electrical conductors, jewellery making, building materials, coins, and temperature measurement. Copper has been around since 8000 BC, perhaps even longer but that is the first documentation of early human use. Copper occurs in nature in a directly usable metallic form. Copper in the biological role are as follows: aerobic respiration of all eukaryotes, found in a component of the mitochondria called cytochrome c oxidase. Copper is required in all animals and plants. The human body contains copper at around 1.4 to 2.1 mg per kg of body mass. Copper is absorbed in the gut and from there, transported to the liver, where it is distributed to other tissues in the human body. Copper deficiency can mimic similar symptoms to anemia. Daily recommended dose of copper is around 900 mcg. If pregnant, the number is increased to 1 – 1.3 mg per day. Foods rich in copper are liver, spirulina, oysters, shitake mushrooms, lobster, nuts and seeds, dark chocolate, leafy greens. Next time you see some cashews, dive in!
 
Corn Starch – This is the starch that comes from corn grain, the endosperm of the kernel to be exact. Corn starch is used in a variety of culinary cuisines, and many times when the recipe calls for thickening. Its versatility also makes it great to use for adhesives, paper products, medical items such as gloves; condoms, and household cleaning products. Corn starch may increase calorie intake in individuals requiring weight gain, acts as an energy booster and may prevent hypoglycemia - low sugar spikes.
 
Corn Syrup – Made from the starch of the corn (or maize as it is called in many countries). Another variation to its name is glucose syrup. Its uses vary but it is mainly seen in candies, soft drinks, fruit drinks, canned food, basically all of the foods that you do not want to consume. Corn Syrup is something that people need to stay away from. There are no health benefits to consuming this, just health ailments. 
 
Cream – A dairy product that is solely composed of the higher-butterfat layer on top of the milk. This is normally done prior to homogenization. The process can be accelerated by using centrifuges (separators). Cream can also be dried and made into a powder for easier storage and shipment. This dairy merchandise is found in many foods such as ice cream, puddings, custard bases, sauces, soups, cakes, lassis, eggnogs, pies, etc. Cream does have health benefits as outlined: stimulates red blood cells, helps with body growth, good energy booster, promotes brain health due to the phosphorus nutrient, aids with eye and hair health, and prevents kidney stones. Remember though, the calories are high therefore, consume in moderation. 
 
Dark Chocolate – Cocoa solids, cocoa butter, and a sweetener combined. There is no dairy found in dark chocolate. This is a much healthier alternative to other forms of chocolates and the health benefits are endless. Dark chocolate is very nutritious, loaded with fiber and minerals such as iron, magnesium, copper, manganese, potassium, phosphorus, zinc, and selenium. Also, from an anatomical perspective, dark chocolate may improve blood flow and lower blood pressure, a super powerful form of antioxidants, raises your HDL levels (the good guys), protects against oxidation, can guard your skin from the sun, amazing for your arteries in your heart thus reducing heart disease, and increases the overall function of your brain. Devour and do not forget to savour the moment!
 
Dextrose – More commonly known name is glucose, which is a simple sugar, most abundant monosaccharide, a subcategory of carbohydrates. Dextrose does mainly come from plants, but it does not make its process healthy. Nevertheless, glucose is the most important source of energy in all organisms. Dextrose circulates in the blood of all animals, that includes us humans, and low amounts can lead to death. Dextrose is used in many foods, and drinks. Remember though, this ingredient is a simple sugar meaning that it spikes your insulin levels in your body dramatically. This, over time, can lead to all sorts of illnesses such as weight gain, diabetes, heart disease, low energy, depression, cancer, and acne. The list will be ten pages long if I continue with the ailments, but you get the idea. Stay away from this lethal, disease causing gunk. 
 
Disodium Phosphate – An inorganic water-soluble compound that is one of the few sodium phosphates. Disodium Phosphate is used in foods to adjust the pH level as well as a softening agent. For example, disodium phosphate prevents coagulation in condensed milk. Other foods that utilize this compound are puddings, cream of wheat, desserts, powdered products, breads, breakfast cereals, chocolate products, fruit juices, tea, coffee, candy, pasta, sausage casings, chewing gum, butter, candied fruit, and saline laxatives. This is not a favourable ingredient that you want to see in your food. 
 
Dried Egg-White – Yuck, let’ start off with that personal comment. Powdered egg whites are dried egg whites, simple as that. The powder does whip up like fresh egg whites and due to the product being already pasteurized, it can be safely used without cooking or baking. There are several advantages to using this ingredient, one of which is that you do not need to wait for the egg whites to warm up to room temperature. Also, shelf life is longer, and lastly, you do not need to throw out the egg yolk meaning less waste. 
 
Dry Whole Milk – Another known name; powdered milk. The process of taking fresh milk to dry milk is as simple as evaporating the milk to dryness. The main advantage of drying the milk is to preserve it. The shelf life is longer than liquid milk and no refrigeration is needed as the moisture level is so low. Powdered milk is used in infant formulas, chocolates, caramel candy, baked goods, nut butters, and in movies due to its resemblance of cocaine. Milk powders do have nutritional values such as amino acids, protein, vitamins and minerals. Dry whole milk must contain between 26% - 40% milkfat and not more than 5% of moisture. 
 
E-100 – Food colouring additive approved by the European Union. It is used as a natural colouring agent. E-100 comes from Curcumin (turmeric). The colour varies from yellow to red. There are some anti-carcinogen and antioxidant properties due to the curcumin. Foods that may include E-100 are chocolates, butters, biscuits, margarine, fish fingers, cheese, and carbonated soft drinks. 
 
E-120 – Food colouring additive approved by the European Union to be utilized in foods, drinks, and cosmetics. E-120 is derived from the female insect dactylopius coccus which provides a red colour. This is not a vegetarian additive. Foods that may include E-120 are soups, sweets, carbonated soft drinks, alcoholic drinks, pies, and cakes. 
 
E-160 A – An orange/yellow food colouring additive approved by the European Union. It is converted to Vitamin A once it enters the body. E-160 A comes from carrots. Its colour does tend to fade with exposure to light. Foods that utilize E-160 A are fruit juices, butter, margarine, cakes, desserts, carrots, and fruit squashes. 
 
E-160 B – A yellow-red food colouring additive approved by the European Union. It comes mainly from the seeds of the annatto tree. E-160 B can be used for body paints and may aid in digestion. Foods that use E-160 B are cakes, cereals, crisps, ice cream, smoked fish, salads, cream cheese, oils, and lolly pops. 
 
E-171 – A white coloured food colouring additive approved by the European Union. The common name is Titanium Dioxide. It is commonly used in paint manufacture and paper coating items to provide opacity. Titanium Dioxide is extracted from the ilmenite (mineral). This colouring is banned in Germany as it is believed to be an irritant and possibly polluting the waterways. Items utilizing E-171 are vitamin supplements, cheese, paint, and toothpaste. 
 
E-306 – A food additive approved by the European Union. This ingredient is also commonly known as Vitamin E, which is a natural antioxidant in food and drink products. E-306 is extracted from vegetable oils such as rice germ and wheat therefore, if you are gluten intolerant or have celiac disease, E-306 should be altogether avoided. Vitamin E helps the formation of red blood cells but if consumed in excess, it may cause blurred vision, and headaches. Foods that might contain E-306 are as follows: soups, cheese, animal products, vegetable oils, fats, salad dressings, and margarine. 
 
E-322 – Also known as Lecithin, is a group of compounds found in every living organism. Lecithin is part of the cell wall of all cells. Lecithin is derived mostly from egg yolks or soybeans and its function is to stabilize water-oil/fat and emulsify. In chocolate, it is most commonly used to soften the consistency. There are no daily limits to consuming lecithin, and it is used in a variety of foods. 
 
E-420 – A food colouring additive approved by the European Union. E-420 is used as a natural sweetener in foods and drinks. More commonly known names are sorbitol and sorbitol syrup. E-420 is obtained from berries and can be used as a bulking agent and stabiliser. E-420 is absorbed by the body and anything extra that is not, undergoes fermentation in the large intestine. Foods that might utilize E-420 are baked goods, lollypops, dried foods, and low-calorie foods. 
 
E-471 – This is a synthetic fat produced from glycerol and natural fatty acids. Its origin is mainly plant but animal fat can also be utilized. The composition is similar to a partially digested natural fat. The main function of E-471 is to emulsify and stabilize food items. 
 
E-500 – Also known as Sodium Carbonate, Sodium Bicarbonate, and Sodium Sesquicarbonate. Its origin is from seawater or salt, which are both natural minerals. E-500 acts as a rising agent as well as an acidity regulator, and alkali. It is used in a variety of foods, one of which is chocolate. 
 
E-904 – Natural polymer the is concocted from certain species of lice. Its main origin is India. The function is to coat foods, such as fruits, and confectionary candy. 
 
Egg White – The clear liquid within the egg that derives from chickens. The main purpose of the egg white is to protect the yolk and provide nutrition for the growth of the embryo when it is fertilized. Egg whites are 90% water and 10% protein. Egg whites contain almost no fat, zero cholesterol, and the carbohydrate content is less than 1%. Egg whites are used as a low-fat, high protein food, which makes it a great option for athletes and body builders. Egg whites have a variety of vitamins and minerals. There are 16 grams of protein in the egg white portion of the egg. 
 
Emulsifier (Soy Lecithin) – One of the most widely used food additives on the market. Soy Lecithin is accepted in both conventional and health food stores and is often used as an ingredient to boost health. Hmmmm. There are positives and negatives aspects of consuming Soy Lecithin. What is it anyways? Soy Lecithin was at one point isolated from the egg yolk but in our time, today, it is extracted from cottonseed, marine sources, milk, rapeseed, soybeans, and sunflower. It is normally utilized as a liquid but can also be purchased as granules. Lecithin is a great emulsifier. The reason as to why lecithin supplements are so popular is due to the complex mixture of phospholipids, which make up the cellular membrane structure, and are used for energy storage. Soy Lecithin in particular is extracted from raw soybeans. Health benefits to Soy Lecithin are as follows: improves cholesterol levels, may boost immunity, a good source of choline, helps the body deal with physical and mental stress, relieves menopause symptoms, improves cognitive function and may prevent cancer. There are however, negative aspects as well. One of which is the extraction process. It uses a solvent called hexane which can leave some residue in the Soy Lecithin. This is not regulated by the FDA. Another obvious problem is that most soybeans are genetically modified. Nobody should ever be consuming anything GMO altered therefore, you as the consumer must be aware. Do your due diligence in asking where the ingredient comes from.
 
Emulsifier (Mono-and-Diglycerides of Fatty Acids) – A food additive which is used as an emulsifier, also referred to as partial glycerides. Mono-and-Diglycerides are both naturally present in seed oils, but in low quantities. Industrial production is achieved by glycerolysis (chemical bonds are broken by a reaction with glycerol). Animal fats are sometimes utilized as well, it might not always be a vegetable source of oil. This emulsifier is normally used in bread doughs, chocolate, and fermented products. 
 
Ethanol – A simple alcohol which is volatile, colorless, and flammable. It is the main type of alcohol found in alcoholic drinks. Ethanol is produced by the fermentation of sugars in yeasts. Besides ethanol being the most consumed recreational psychoactive drug, it also has some medicinal uses such as antiseptic and disinfectant. Ethanol is also utilized as a clean-burning fuel source and can also be used for home heating via ethanol fireplaces. Due to ethanol’s readily dissolving ability in water, it is widely used in all sorts of personal care and beauty products. As a food additive, ethanol can help evenly distribute food colouring and enhance the flavour of the food extracts. 
 
Fat – Fat molecules that mostly consist of carbon and hydrogen atoms. Fats serve as structural and metabolic. They are necessary for most organisms, which includes us humans. Fats are energy dense and the most efficient form of energy storage. Vitamins A, D, E, and K are all fat-soluble. What does this all mean? Well, they can be solely digested, absorbed, and transported in conjunction with fats. If you want healthy hair and skin, fat is your way to go. Also, all of your body organs are insulated with fat. Healthy cell function and maintaining body temperature is another function of fats. The problem with fats occurs when consumed in excess and it is the wrong and unhealthy kind. There are various kinds of fats, such as saturated fats, trans fats, and unsaturated fats, monounsaturated fat, polyunsaturated fat – omega-3 fatty acids. Everything in moderation.
 
Flavour – Is determined mainly by taste and smell. It is the primary impression of food. There are five different kinds of tastes – sweet, bitter, sour, salty and savoury. The number of food smells are infinite, the combinations are endless. 
 
Flavourings – This is where substances are added to impart taste and/or smell of food. The amounts can vary, and number of substances added can be different for every dish. It depends on your taste, whether you enjoy foods with a stronger or lighter palate. 
 
Fleur De Sel – This actually happens to be a salt that forms on the surface of seawater as it evaporates. It is a thin and delicate “topping.” Fleur Del Sel can only be attained when the weather is very sunny, dry, with slow but steady winds. This special ingredient is produced in very small batches. Due to the time consuming method of extracting this fine flavouring, Fleur De Sel is the most expensive type of salt. In addition, it is solely used to flavour food. 
 
Fructose – Also known as fruit sugar, fructose is a simple monosaccharide found in many plants. It is absorbed directly into the blood during digestion which is not always something favourable for the human body. Excessive amounts can contribute to obesity, insulin resistance, LDL cholesterol and triglycerides, type 2 diabetes, cancer, heart disease, and cardiovascular disease. Fructose is found in tree and vine fruits, flowers, honey, berries, and most root vegetables. When people eat a diet that is high in calories and fructose, the liver gets overloaded and starts to turn the fructose into fat. Not ideal. 
 
Golden Sugar – This is a sweetener made from unrefined sugar cane or beets. It has a buttery flavour. Regardless of its origin, the golden sugar is just a sugar, spikes up your insulin level quickly therefore, leading to a sugar rush. Another unhealthy alternative to sweeten your dishes or drinks. I will pass!
 
Glucose – The most abundant monosaccharide, a subcategory of carbohydrates. Glucose is made from plants and algae during their photosynthesis phase and is used by all living organisms for energy. High blood glucose for long periods of time can damage your kidneys, eyes, and other organs. It is not a healthy solution to your sweet tooth. Glucose mainly comes from carbohydrate rich foods such as bread potatoes, and fruit. Beta cells in your pancreas monitor your blood sugar level every few seconds. When your blood glucose rises after you eat, the beta cells release insulin into your bloodstream. Most of your cells use glucose as it is the main source of fuel for your brain. Without glucose, your brain would not work. That is why a person gets agitated when they have not eaten for hours. This however, can be trained. Too much glucose in your bloodstream for a long period of time can increase your risk of kidney disease, heart disease, never damage, heart attack, stroke, and eye disease. Another big NO NO!
 
Glucose-Fructose (Corn) – This is a sweetener made from corn starch. Most of all corn is genetically modified therefore, we are already starting on the wrong path. The corn is milled to extract the corn starch. Glucose-Fructose is composed of 76% carbohydrates and 24% water. There is not much protein, fat, or essential nutrients therefore, this is a garbage type of an ingredient. Run!
 
Gluten – Found in wheat and is the endosperm of various grass grains. Spelt, emmer, einkorn, barley, rye and oats as well as products that come from these grains as in the form of all sorts of foods are full of gluten. Gluten sensitivities and intolerances are quite common, alongside with coeliac disease. The best Rx for this is to obey a strict gluten-free diet. Gluten accounts for 75-85% of the total protein in wheat bread, and can be found in everything from baked goods, to soups, meats, canned items, even gum. The general use for gluten is to hold food together. Gluten free baked goods do have the ability to crumble a bit so bear that in mind next time you reach for a cupcake. Have the napkins ready. 
 
Glycerol – A simple organic molecule that is odorless, colourless, thick in consistency and is utilized due to its sweet-tasting and non-toxic properties. Glycerol is found in many lipids. Its main uses are as follows: in the food industry it is favoured to help sweeten and preserve foods, as a filler in low-fat foods, thickening agent (liqueurs, medical, pharmaceutical), personal care items, in e-cigarette liquid, and as an anti-freeze at one time. This does not sound right. Hmmm.
 
Gum Arabic – Collected from the acacia specie’s hardened sap, this ingredient is soluble in water, edible, and used as a stabilizer. Other practises are for paint products, printing, cosmetics, glue, textile industry, and industrial applications. Gum Arabic is widely seen in the food industry. If you can utilize this ingredient for paint products, why would you ingest it? Think about it. 
 
Hazelnuts – Part of the hazel family, pollination of this nut takes about 8 months. The kernel of the seed is edible, and can be consumed raw or roasted, even ground up into a paste to make a delicious hazelnut butter. Most pralines utilize hazelnuts for their distinctive taste. Nutella for example, uses the world’s largest number of hazelnuts for their famous chocolate spread. Turkey is the grandest producer of hazelnuts. Variations of usage can range from extracting the oil to grinding the hazelnuts into a flour. The harvesting can be done either by hand or by a manual raking of fallen nuts. Hazelnuts are quite nutritious and a rich source of protein, fiber, vitamin E, thiamin, phosphorus, manganese, and magnesium. There are also some B vitamins, calcium, zinc, and potassium. The fat components of a hazelnut are as follows: monounsaturated fat (oleic acid) comprises 75% of total, polyunsaturated fat (mainly linoleic acid) comprises 13% of total fat, and saturated fat (palmitic and stearic acid) comprise 7% of total fat. Hazelnuts are also loaded with antioxidants, helps lower the rates of cancer, heart healthy, may help stabilize blood sugar levels, decreases inflammation in the human body which is the culprit of most diseases. There you have it, next time you see a hazelnut, get rid of the “but” and just go for it. 
 
Heavy Cream – Also known as whipping cream is the thick, fatty, and rich component of the milk, the part that rises to the top when the milk is fresh. This is all skimmed off to obtain the heavy cream. The fat content is usually between 36 % - 50 %, depending whether it is manufacturing cream or not. The higher content level would be for bakers who deal with goods on a commercial basis. Do not be fooled though, commercial heavy cream also contains thickeners like carrageenan, polysorbate, and mono and diglycerides. Heavy cream comprises of 3.5 g of saturated fat per 1 tsp. That is a whole lot of unhealthiness. This is not the type of fat that you would want to consume on a regular consume. The cons outweigh the pros with this ingredient. It is your call!
 
Hibiscus Concentrate – Hibiscus is part of a flowering plant, grown in warm temperatures where subtropical and tropical regions are present.. Hibiscus can be served hot or cold. It is very nutritious due to its vitamin C content. Hibiscus may lower blood pressure and it is utilized in a number of medical uses in Indian Ayurveda. The Hibiscus concentrate is made by extracting the concentrate portion via cooking. 
 
High Fructose Corn Syrup – This is a sweetener made from corn starch. The starch is broken down into glucose. The corn syrup is further processed to convert it to fructose. The link between obesity and metabolic disorders with frequent consumption of high fructose corn syrup is eminent. The nutritional value is at a bare minimum. There is no reason why this sweetener should be seen in any foods or drinks. It is a disease causer!
 
Honey – Produced mostly by bees, honey is a sweet substance that derivers from the secretions of plants or other insects. The bees will store their honey in a wax like structure called a honeycomb. Honey comes from wild bee colonies or from beekeeping, which are domesticated bees. Honey has almost the same sweetness as sucrose, but it does have many health benefits, unlike its counterpart. Honey is a suitable for long-term storage making it an idea choice for people who want to consume small amounts per day or for individuals without a fridge. Honey is mostly used in foods, drinks, and skincare products. Health benefits are as follows: rich in antioxidants, has some nutrients, can help lower blood pressure via antioxidants, can improve cholesterol levels, might lower triglycerides, promotes burns and wound healing, heart healthy components found in honey, supresses coughs, and makes a great face mask.
 
Humectant – Often a molecule that is mostly used to keep products moist by forming hydrogen bonds with molecules of water. For this reason, humectants are used in all sorts items such as cosmetics, food, medicines, and pesticides. Humectant attracts and keeps moisture in the air by absorption. In cosmetics, the humectant’s main responsibility is to maintain moisture in the skin and hair. Products might include conditioners, shampoos, frizz serums, lip treatments, lotions creams, cleansers, body lotions, etc.  
 
Hydrogenated Coconut Oil – Hydrogenated Coconut Oil is further processed into partially or fully hydrogenated oil as opposed to its “sister”, virgin coconut oil. This is done to increase the melting point. A higher melting point is greatly desired in warm climates. The melting point of hydrogenated coconut oil is 36-40 degrees Celsius (97-104 degrees Fahrenheit). In the hydrogenation process, monounsaturated and polyunsaturated fatty acids are transformed into trans fatty acids. Dangers of hydrogenated coconut oil are as follows: risk of heart disease and having a stroke, as well as weight gain and obesity. 
 
Hydrogenated Palm Kernel Oil – Hydrogen and palm kernel oil equals Hydrogenated Palm Kernel Oil. This oil is commonly used due to its affordability and shelf life. When the oil is hydrogenated, it turns from a liquid into somewhat of a solid consistency. A hydrogen atom is bonded to make the oil thicker and be on the shelves longer. This oil can used for all dishes, including baked goods. 
 
Hydrogenated Soybean Oil – Hydrogenating does have unfavourable health consequences. This includes cancers, heart disease, asthma, diabetes, and stroke. To make matters worse, almost all soy grown products in the United States are GM (genetically modified). Some arising problems: soybeans can mimic estrogen within the body, make a person feel quite unwell. There are some alternatives to hydrogenated soybean oil such as coconut oil, olive oil, and even grass-fed butter. 
 
Hydrogenated Vegetable Oil – Liquid at room temperature until hydrogen is added, a process called hydrogenation. This makes the oil more solid. Hydrogenated Vegetable Oil is used in anything from foods, desserts, to supplements. Hydrogenated Vegetable Oil increases your bad cholesterol and decreases the good fat. It also blocks the production of chemicals that fight inflammation within the body. Since there are a lot more trans-fats due to the hydrogenation, the risk of heart, and cardiovascular diseases as well as strokes increases dramatically. Also, the damage that trans fats add to the human body do eventually lead to illnesses or premature death. 
 
Invert Sugar Syrup – Also known as Invert Syrup, this is a mixture of glucose and fructose, made by heating sucrose (table sugar) with water. Inverted sugar syrup is sweeter than table sugar and retains moisture in foods as well as crystallizes much less. This is highly utilized within bakers. You can find this sweetener in almost any kind of foods although it is most often seen in ice cream, candies, soft drinks, baked goods, syrups, cereals, granola bars, and fruit beverages (not 100% fruit juice). 
 
Invertase – Carbohydrate-digesting enzyme that splits sucrose into glucose and fructose. Combined with other carbohydrates, it enhances overall digestion of starch, and sugar. Invertase is one of the essential enzymes nature uses to help the human body digest sugars. Invertase is most often found in bee pollen and yeast sources. It is important in not only digestion, but also in human disease prevention, anti-aging, and physical rejuvenation. Invertase has the following health benefits: antioxidant support, naturally toxic to bad organisms in the human body, respiratory support to prevent infections, boosts the immune system, helps reduce stomach toxicity, and chemotherapeutic support for cancer patients. When you pick your digestive enzyme, make sure that it is a full-spectrum.
 
Lactose – This unfortunately is metabolized as sugar. Lactose derives from the condensation of galactose (monosaccharide sugar) and glucose. It comprises 2% - 8% of milk by weight. Symptoms of intolerance are as follows: pain, cramps, abdominal bloating, diarrhea, gas, nausea, and rumbling sounds in the stomach. Dairy in general has controversial views but at the least, it should be noted that it does contain calcium 
 
Lecithin (also known as Soy Lecithin or Sunflower Lecithin) – Yellowish to brownish fatty substance that is normally found in animal and plant tissues. Lecithin is highly processed, and many granules are genetically modified. Lecithin is used as a food additive, animal feed, paints, pharmaceuticals, industrial applications, and dietary supplements. Health benefits are as follows: boosts brain power, supports skin health, improves digestive health, reduces cholesterol levels, and helps with breastfeeding.
 
Lemon - Born to the Evergreen Tree, this yellow fruit has many wonderful uses whether it is for cooking, baking, flavouring, cleaning, scenting, disinfecting, cosmetics, hair care, nail care, body care, to preventing insects, pests and so much more. The juice of a lemon is 5% - 6% citric acid with a pH of 2.2, providing for the sour taste. Everybody is very well acquainted with lemonade and lemon meringue pie, which are both of course, made with lemons. Many alcoholic beverages also incorporate lemons, and the peel is utilized in many cultures. The leaves of the lemon tree do not go to waste either as they are prepared for a tea when consuming cooked meats and seafoods. Lemons support heart health as they have a high content of Vitamin C, 51% to be exact. Lemons can prevent kidney stones, help with weight loss, protect against anemia, improve your digestive health, and inhibit cancer. Let’s not talk any further, make yourself some lemon juice. 
 
Low Fat – This is a lifestyle that restricts fat, most especially, saturated fats. Many people who adopt a low fat diet normally have or would like to prevent conditions such as heart disease, diabetes, and obesity. It is easier to cut calories once the fat has been reduced in the diet. The recommended intake of fat is approximately 35% of the total daily calories. In comparison, a low fat diet gets less than 15%. This low fat fad is not always the healthiest though. Remember, the human brain is encompassed mainly by fat. If an individual does not get a sufficient amount, they will most likely feel unwell. In addition, when a food states that it is low-in-fat, this solely means that the natural fatty component of the food has been partially or entirely removed meaning that instead, a chemically, lab made gunk will take its place. Please keep in mind, the healthy kind of a fat is what I am referring to, meaning foods such as avocados, nuts, olive oil, coconut oil etc. 
 
Macadamia Nuts – Indigenous to Australia, native to New South Wales and South Eastern Queensland, macadamia nuts total global annual production was 160,000 tonnes just in the year 2015 alone. In 2018, South Africa remained the world’s leading producer of macadamia nuts. Dogs cannot digest this wonder nut therefore, it is considered toxic for them. Nevertheless, for human consumption, this is a great nutrient, vitamin, and protein rich food. It is especially high in B1, and Manganese. Please though, go easy with devouring as the fat content is bit high, with 12 g of saturated fat for 100 g. Benefits of consuming macadamia nuts are as follows: promotes heart health, aids in weight loss, improves blood sugar levels and bone health, supports gut health, relieves inflammation, boosts healthy fats, offers an energy boost, brain food, aids in anemia treatment, relieves stress, and improves skin and hair health. 
 
Malic Acid – Organic compound made by all living organisms. Malic acid contributes to the sour taste of fruits and is used as a food additive. It was first discovered in 1785 when it was isolated from apple juice by Carl Wilhelm Scheele. Malic acid is the main acid in many fruits such as blackberries, blueberries, cherries, grapes, pears, plums, peaches, and apricots. The reason for the sourness in unripe apples is due to malic acid. Malic acid is taken for fibromyalgia, applied topically to treat acne, warts, calluses, and dry mouth. In the culinary cuisine, it is used as a flavouring agent to give food a tart taste. In cosmetics, it is utilized to adjust the acidity of cosmetics. 
 
Malt – Germinated cereal grain that has been dried via “malting”. The process is by soaking the grans to germinate and then halted from germinating further by drying with hot air. These malting grans develop enzymes needed to modify the grain’s starches into various sugars. Malted grain is used to make beer, whisky, malt vinegar, milkshakes, Ovaltine, whoopers, Maltesers, malt loaf, bagels, and rich tea biscuits. Barley is the most common malted cereal. Malted milk for example helps to build bones, provides energy, helps in recovering from illness, sufficient amount of protein, improves skin and vision health, fortifies blood, helps in thyroid hormone products and in transporting nutrients. 
 
Maltodextrin – Used as a food additive, and it is made from starch and partial hydrolysis (separation of water molecules into hydrogen and oxygen atoms using electricity). Maltodextrin can be digested easily and absorbed even easier. It is most often used in soft drinks and candy. It can be seen in some processed foods as well 
 
Maple Sugar – This popular sweetener commonly seen in Canada and United States, is normally prepared from the sap of the maple tree. Maple sugar is what remains after the sap of the sugar maple is boiled to create this syrup. Once all of the water has been simmered off, the leftover is a solid sugar, 90% sucrose to be exact. Health benefits of maple sugar are the following: may help fight inflammation and neurodegenerative diseases as well as protects against cancers, contains several antioxidants, protects skin, alternative sugar for improved digestion, supplies vitamins and minerals, may enhance antibiotic effect, one of the healthiest choice for a sweetener. 
 
Milk – Nutrient-rich liquid produced by the mammary glands of mammals. It is the main source of food for infant mammals, which includes humans. Early-lactation milk contains colostrum, which brings the mother’s antibodies to its young. This aids in the reduction of many diseases. In humans, it is recommended to breast feed for a minimum of 6 months, and up to 2 years, In some other cultures, it is very common for children to be breastfeed for up to 5 years. Goat milk may be substituted for breast milk. United States is the largest producer of milk followed by India, China, Brazil, Germany, Russia, France, New Zealand, Turkey, and the United Kingdom. Milk in the westernized world is pasteurized, meaning that pathogenic bacteria is killed by heating the milk for a short period of time and then immediately cooling it. Health benefits of milk are as follows: improves heart health, supplies calcium, provides healthy bones, aids in dental health, rehydrates, wholesome food, acidity reduction, and daily vitamin intake. 
 
Milk Chocolate – Milk with chocolate powder or chocolate, that is it!
 
Milk Cream – Composed of the higher-butterfat layer from the top of milk. This fat eventually rises to the top, which is easy for removal. There are different kinds of creams; from extra light which has a fat content of 12.5% to double cream, which is hefty with the fat, a whooping up to 60%. The kind of milk cream varies from country to country, but the concept is the same throughout. Milk cream does have some nutrients such as calcium, Vitamin A, phosphorus, and riboflavin but at the same time, it is also very high in cholesterol. 
 
Milk Fat – The heavier part of the milk itself, the one that normally sits on top. The fat content of milk sold in grocery stores is normally listed on the container itself. The % varies from minimum to full fat. Fat does have more energy per cup however, people who consume lower milk fat also ate more fruits and vegetables. What is even more interesting is that individuals who enjoy their milk in its 
full-fat state tend to eat more meat and desserts. Full fat milk however may be better for your heart than skimmed milk due to the boost it provides for the “good” HDL cholesterol in the bloodstream.
 
Milk Ingredients – Ingredients made by using milk.
 
Milk Powder – A dairy product that has been manufactured by evaporating milk into dryness. There are numerous of advantages to powdered milk, one of which is to preserve it – longer shelf life. Secondly, no refrigeration is required due to the low moisture content. Lastly, it is easier for transportation, as it reduces its bulk. 
 
Milk Protein – There are several types of proteins in milk, casein is one of them. Other proteins include enzymes and whey protein, which is involved in the transportation of nutrients and disease resistance. There are 3 – 4 types of caseins in milk. The different caseins are distinct molecules but are similar in structure to one another. All other proteins in milk are under the umbrella of whey proteins. The majority of whey proteins in cow’s milk are beta-lactoglobulin and alpha-lactalbumin. 
 
Modified Milk Ingredients – According to the FDR, “any of the following in liquid, concentrated, dry, frozen, or reconstituted form, namely, calcium reduced skim milk, casein, caseinates, cultured milk products, milk serum proteins, ultra filtered milk, whey, whey butter, whey cream, and any other component of milk the chemical state of which has been altered from that in which it is found in milk”. Once the components of milk are separated for longer shelf life (milk is mostly water, sugar lactose, goblets of fat and proteins) and economic purposes, it becomes modified milk ingredients. 
 
Modified Palm Oil – Palm oil originates from the fruit of the palm tree, and it is one of the most widely produced edible fats in the world. The oil palm yields several types of oil, one of which is extracted from the flesh of the fruit (palm oil) and the second from the seed or kernel of the palm kernel oil. Palm oil is 50% saturated fat and it has better fatty acid composition than palm kernel oil. The reason for the usage of modified palm oil as opposed to cocoa butter in chocolate bars for example is due to economic reasons. Modified palm oil has been altered to have a liquid consistency. 
 
Modified Palm Kernel Oil – Palm Kernel Oil is extracted from the kernel of the oil palm. This oil is very high in saturated fat and in lauric acid, which has been shown to raise blood cholesterols, both the LDL-C, and HDL-C. Regardless of the rise in cholesterol concentrations, palm kernel oil does not contain cholesterol or trans fatty acids. This oil is utilized as it is much more economical than coconut oil or coconut butter for example. Money dictates all, so sad. Modified Palm Kernel Oil has been altered in production and/or in consistency. 
 
Modified Starch – Altered by changing its properties. This occurs by treating starch or starch granules with inorganic acids. Uses for modified starch are in foods such as a thickening agent, emulsifier, and stabilizer. Modified starch can also be seen in pharmaceuticals, or as a binder in coated paper.
 
Modified Vegetable Fats – Normally extracted from seeds or other parts of the fruit. Examples but not limited to include: soybean oil, rapeseed oil, cocoa butter, olive oil, palm oil, rice bran oil. The “modified” wording is due to partial or complete modification of the fat. 
 
Modified Vegetable Oil – When vegetable oils have been modified, an additional oil could be added to another oil, or the processing/extracting is modified. 
 
Monocalcium Phosphate – Inorganic compound, a colourless solid salt, used mainly as a fertilizer or leavening agent. In food, it is favoured mainly for baked goods to rise. Monocalcium Phosphate is acidic and is normally combined with sodium bicarbonate or potassium bicarbonate, to produce carbon dioxide and salt. The carbon dioxide gas causes the rising effect. 
 
Mono-and Diglycerides of Fatty Acids – E471, a food additive utilized as an emulsifier. Also referred to as partial glycerides. Mono-and diglycerides are both naturally present in seed oils, but, their concentration is quite low. Industrial production changes that. Animal fats are also sometimes used to produced E471 and the vegan community does flag this additive as an animal by-product. Mono-and Diglycerides of Fatty Acids are normally used to improve texture, quality, and shelf life of products. Examples of foods that used monoglycerides are: bread, mayonnaise, nut butters, margarine, ice cream, candies, chewing gum, frozen meals, meat substitutes, coffee creamers, baked goods, and processed meats. Please keep in mind that during the manufacturing process monoglycerides can become contaminated with small quantities of toxins such as lead, ash, nickel, mercury, arsenic, and cadmium. 
 
Natural Aromas – Flavouring agents used to enhance the taste of products. It could be anything from edible essential oils, to spices, juices, herbs, etc. 
 
Natural Coffee Flavour – An addition of coffee in an extracted form or natural form added to food for enhancement of the flavour.
 
Natural Flavour – Fourth common ingredient listed on many food labels. Salt, water, and sugar are usually the first three. Natural and artificial flavours are almost the same, they both provide taste. The only difference is that natural sources are found in nature, then purified, extracted and added back to the food chain. Natural does not necessarily mean good. It can be for example, raspberries that are dried, then crushed and a chemical of some sort added to enhance the flavour. Artificial flavourist are primarily man made as opposed to derived from nature. Also, keep in mind whether the “origin of these molecules are synthetically processed in a lab or purified in a lab but from a natural source” (Andrew). At the end, the “natural flavoured” product still has artificial ingredients. 
 
Natural Vanilla – Vanilla is the most popular flavour in North America. However, it is not always pure, 100% due to economic reasons. 99% of the time, what is found in food is synthetic vanillin. The compound can be prepared from wood pulp but today, it normally comes from guaiacol, a substance extracted from a petroleum derivative. Natural vanilla contains a level of radioactive carbon-14 whose half-life is 5730 years. 
 
Orange – Fruit of the citrus species in the family Rutaceae. Orange trees are grown in tropical and subtropical climates. The fruit of the orange tree can be juiced, eaten fresh, or utilized in all sorts of cuisines. Brazil is the main producer of oranges followed by China. The orange tree grows on an average of 30-33 ft, but some older specimens can reach 49 ft. Oranges are very healthy and provide many vitamins and minerals, some of which are Vitamin C, phytochemicals, carotenoids, flavonoids and B1. 
 
Orange Juice Concentrate – All of the excess water from the oranges has been removed, yielding a product seven times more concentrated than the initial juice. The produce is then compressed and frozen, which allows for easier and cost effective packaging as well as transportation. Water is then added before the product is being incorporated into foods. Juice from concentrate does lack the whole fruit’s fiber content however, some vitamins and minerals are retained  
 
Orange Peel – This component of the orange has the higher amount of certain nutrients than the flesh. 3.5 ounces of the orange peel contains 136 mg of Vitamin C while the flesh contains 71 mg. Orange peels are also high in calcium, copper, magnesium, vitamin A, folate, and B Vitamins. Also, orange peels are rich in hesperidin, a flavonoid that is excellent in lowering high blood pressure and cholesterol. Other benefits are as follows: improves digestion, speeds up metabolism, improves oral health and skin appearance, as well as supports healthy weight loss. 
 
Palm Kernel Oil – Derived from the kernel or seed of the fruit in oil palms. It contains more saturated fats than palm oil and is utilized in commercial cooking since the higher saturated fat content allows for cooking at higher temperatures. 
 
Palm Vegetable Oil – Squeezed out from the fruit of oil palm trees, red in colour, and it is rich in Vitamin E. 
 
Palm Wax – Wax from the leaves of the palm plant, grown only in Brazil. In its pure state, the wax is a hard yellow brown bit of flakes. These flakes are obtained from the leaves of the carnauba palm. Once picked, they are then dried, and “beaten” to make the wax loose, then they are refined and bleached. Palm Wax is code E903 as a food additive. Palm wax produces a glossy finish and is used in items such as shoe polish, dental floss, food products, paper coating, car and furniture polish. 
 
Paprika Extract- Also known as Paprika oleoresin, is mainly used as a colouring and/or flavouring agent in food products. This is an oil-soluble extract from the fruits Capsicum annuum or frutescens. Paprika extract is mainly composed of 97% vegetable oil. The capsicum is first extracted and then the oil is added to ensure an even colour saturation. Foods that utilize paprika extract are cheeses, spice mixtures, orange juice, sweets, and emulsified processed meats. 
 
Partially Defatted Peanuts – This is a process where the surface oil from peanuts is removed and in some cases, it amounts up to 90% of a reduction. The practice is normally done so that it cannot interfere with the cocoa butter. The remaining peanuts contain less fat but still retain the strong peanut flavour. The partially defatted peanuts are nutritionally much more potent due to their now high protein content and quite low fat. 
 
Passion Fruit Juice Concentrate – Passion fruit grows in abundance in Northeast India. Concentrate means removing the water content from the juice at a low temperature. The processed passion fruit concentrate is then canned. Passion fruit concentrate is rich in Vitamins A, C, minerals such as potassium, and iron. Also, the benefits of cancer fighting agents are a bonus with the passion fruit concentrate. 
 
Peanuts – This nut happens to be part of the legume crop but can also be classified as a grain and is grown primarily for the edible seed. Peanuts are mostly seen in tropical and subtropical environments. World annual production of shelled peanuts was 44 million tonnes in 2016. China leads the production with 38% of the world total. Peanut pods develop underground, not above ground. Peanut oils is often used in cooking as it has a high smoke point. Due to its high monosaturated content, it is considered healthier than saturated oil, and it also is resistant to rancidity. Peanut butter is also a very popular choice for a food. It is made by roasting the peanuts and then grinding them up into a smooth texture. Yum! United States is the leading exporter of peanut butter. For all of you bakers out there, peanut flour is a healthy alternative to wheat. It is gluten free and a beneficial option for keto optimists. Peanuts are high in all sorts of minerals, proteins, very rich in Vitamin B1, B3, B9, and Manganese. 
 
Peanut Butter – This food is so popular in the United States, where annual consumptions amounts to approximately 800 million jars, making the country the leading exporter. Peanut butter can be made from raw or roasted peanuts. They are then ground up in a food processor or a high-speed blender like the Vitamix to form a creamy consistency. From there forward, whatever you desire can be added to alter the flavour and texture. 
 
Pecans – The tree is cultivated for its seed, mainly in seen in southern United States and Mexico, where half of the world total is produced. The pecan tree grows 66-131 feet in height. The pecan is technically a drupe, a fruit with a single stone or pit, not a nut. The seeds of the pecans are edible and taste rich and buttery in flavour. They can be consumed fresh or utilized in cooking. Pecan pie is a very popular dish in North America. Pecans are the major ingredient in praline candy. Last but not least, this wonder drupe has a great nutritional content such as very high in good fats, B1, and Manganese just to mention a few. This is an excellent food to snack on or incorporate into many foods, even a salad. 
 
Pectin – Produced commercially as a white to light brown powder, pectin is extracted from citrus fruits and used as a gelling or stabilizer agent in food. Jellies, dessert fillings, medicines, sweets, are a few examples. Fruits that contain large amounts of pectin are pears, guavas, quince, plums, apples, gooseberries, oranges, and other citrus fruits. Pectin can be effective to treat high cholesterol levels. However, studies are not conclusive for evidence that pectin works on diarrhea, gastroesophageal reflux disease, niacin-induced flushing, prediabetes, stomach ulcers, prostate cancer, mercury toxicity, heartburn, mouth and throat sores. 
 
Peppermint Oil – An essential oil made from peppermint leaves. The liquid is extracted from the oils of the dried or fresh leaves. Peppermint oil can be used in baked goods, desserts, candy, gum, foods, alcoholic drinks, pest repellent, dietary supplement, and as a wonderful tea. Peppermint oil is effective for gastrointestinal problems one of which is Irritable Bowel Syndrome, toothache, arthritis, menstrual cramps, headaches, a digestive aid, common cold and flu. 
 
Pineapple – This wonderful and tropical fruit blooms in five to ten months. Pineapples do not ripen much after harvest which makes them less prone to mold growth. In 2016, Costa Rica, Philippines, and Brazil produced one-third of the world production of pineapples. This delicious fruit is used in many cuisines around the world. It can also be consumed as a juice or thrown in smoothies. Pineapples are very rich in Vitamin C and Manganese. 
 
Pineapple Fibres – This is made from the leaves of the inside of the pineapple plant. It can be combined with silk to create a textile fabric. Pineapple fibres, also known as Pina, are obtained by first cutting the leaf. The fibers are then split or pulled away from the leaf.
 
Pistachios – This nut happens to be a member of the cashew family. Pistachios originate from Central Asia and Middle East. Pistachios were a common food all the way back to 6750 BC. That is quite the history. Pistachios grow well when irrigated with water and soluble salts, and survive best in temperatures ranging from -10 degrees C to 48 degrees C. They are versatile but do need a sunny position. The tree can cultivate up to 33 ft tall and its leaves, 4-8 inches long. In 2016, production of pistachios was 1.1 million tonnes. The United 
States and Iran are the leading producers, Turkey and China being secondary. Popular dishes include pistachio ice cream, baklava, pistachio chocolate, halva, lokum, biscotti, in mortadella and some cold cuts, pistachio butter, and kulfi. Pistachios are a good source of protein, and are rich in Vitamin B1, Manganese, and Phosphorus. 
 
Plant Oils – Derived from plant sources, not animal or petroleum based, this oil is normally extracted by pressurizing the plant and extracting the oil out. Plant oils also known as vegetable oils are triglyceride based. Some examples include canola oil, linseed oil, olive oil, and grapeseed oil. Essential oils are then added to the plant oil for a more pleasant fragrance. 
 
Polyglycerol Polyricinoleate – This ingredient, very commonly seen in chocolate, is derived from castor beans. The main reason for its use is that it reduces viscosity, therefore, enhancing property flow in chocolate production. Since 2006, Hershey and Mars have greatly increased their use of PGPR (abbreviated name) due to the cost. It is a cheap substitute for cocoa butter. PGPR also increases the shelf life of products therefore, it can also be seen in salad dressings and spreads. This ingredient is supposedly safe to consume although, chocolate enthusiasts do not appreciate its presence. 
 
Potassium Citrate – This chemical is a white powder that is odorless but salty in taste. It contains potassium and is used to regulate acidity in foods and medicinally items. Potassium Citrate is used to reduce pain and frequency of urination, treat or manage gout, arrhythmia, kidney stones, and urinary tract infections. 
 
Potassium Sorbate – A chemical additive used in foods, drinks, and toiletry products. It is odorless and tasteless but salty since it is produced from sorbic acid and potassium hydroxide. Potassium sorbate prolongs shelf life of foods as it stops the growth of yeast, fungi, and mold. It is found in pickles, apple cider vinegar, baked goods, canned fruit and vegetables, cheeses, dried meats, dried fruit, wine, yogurt, and ice cream. In personal products, it is utilized in eyeshadows, cosmetics, shampoos, moisturizers, and contact lens solutions. Potassium sorbate is deemed as safe for human consumption, but it does accumulate in the body. If potassium sorbate is contaminated, it can have led, arsenic, and mercury. 
 
Potato Starch – Extracted from the cells of the root tubers of the potato plant, the starch ranges in size from 5 – 100 um. The potatoes are crushed, and the starch grains are released from the destroyed cells. The starch is then washed and dried into powder. Potato starch is normally used in noodles, cocktail nuts, potato chips, hot dogs, bakery cream, sponge cakes, wine gums etc. 
 
Radish – An edible root vegetable domesticated in Europe during pre-Roman times. Radishes are grown worldwide and consumed mostly raw or in salads. Their seed germinates within three to four days where the conditions need to be moist, with soil temperatures ranging between 18-29 degrees Celsius. They vary in size, flavour, and colour. Health benefits of radishes are as follows: increases oxygen supply to the blood, high in fiber, controls blood pressure, protects the heart due to anthocyanins, high in vitamin C, improves immunity, gut friendly, high in nutrients, fortifies blood vessels, great for the skin and hydration. 
 
Raisins – This is nothing more than a dried grape. Raisins are produced in many countries and used in baking, brewing, and cooking. Raisins contain up to 72% sugars, most of which is glucose and fructose. Health benefits of raisins are as follows: rich in fiber and can act as a laxative, treats bloating, prevents acidity, high in iron and copper for the formation of new red blood cells, promotes oral and bone health, increases fertility, stimulates hair growth, aids in good sleep, improves skin health, reduces hypertension, and controls cholesterol levels. 
 
Raspberries – A nutritious, delicious and edible fruit from the rose family planted in the winter and usually in 2-6 per m of fertile soil. Russia is the main supplier of raspberries with 164,602 tonnes in 2016 alone. Other producers happen to be Poland, USA, and Mexico. Raspberries can be used in baked goods, chocolates, foods, and even drinks. They are also a great addition to any smoothie recipe and fantastic in a face mask. The health benefits of raspberries are as follows: they are amazing for the brain due to their high flavonoids which increase memory power, heart health, manages diabetes, prevents cancer and diseases, aids in digestion and detoxification of the body, high in Vitamin C and keeps the eyes healthy. 
 
Raw Chocolate – Chocolate produced in a raw or minimally processed basis, made from cacao beans and cold pressed cacao butter. Raw chocolate has been on the rise and it is estimated that it its market will rise by 2020 to almost 3%. Normally, small batches are produced which allows for higher quality. The low-heat production avoids the roasting process, helps to preserve the vitamins, minerals, and antioxidant levels of raw cacao. Many raw chocolate artisans are organic or fairly-traded. Raw chocolate has the following health benefits: fights fatigue, improves and balances mood swings, prevents premature aging, skin benefits, combats tooth decay, improves digestion, helps with coughing issues, reduces risk of cardiovascular disease, and brain health.
 
Refiners’ Molasses- A sweetener resulting from sugarcane or sugar beets. Molasses is different based on the method of extraction and age of plant. Molasses is mainly used as a flavouring agent in foods and it has a particular woody taste. Refiners’ molasses is manly used for baking and cooking. The method used for making molasses is to harvest sugar cane and strip it of its leaves. The juice is then extracted, normally by cutting, or crushing. The juice is boiled, which eventually promotes sugar crystallization. Only the syrup left from the end product of the sugar crystallization is called molasses. Molasses is high in iron, potassium, calcium, magnesium, manganese, Vitamin B6, and water. 
 
Rice Starch – A natural polymeric carbohydrate which is the main part of the rice. In its native form, it is an insoluble white powder which consists of amylose and amylopectin. Rice starch can differ greatly in composition and structure. It has a neutral taste and is clear in colour. Main uses of rice starch are as follows: baby and infant meals, soups and sauces, ready-to-eat foods, cereals and bars, confectionary coatings, and some organic foods.
 
Safflower – An all-year-round plant that is commercially cultivated for its seeds, and eventually turned into a vegetable oil. Plants are 12-59 inches in height with colours ranging from yellow to orange, and even red. Sunflower seeds enjoy arid environments with seasonal rain. Sunflower is one of the oldest crop, going back to the Egyptian times, 12thDynasty to be exact. The sunflowers were at one time used to make garlands. In 2016, worldwide production of safflower seeds was almost 950,000 tonnes. Russia is the largest producer with a total of 30%. Sunflower seeds are used in food and medicines, dyes, oils. Cooking with the oil is favoured by many individuals due to its flavourless and colourless qualities. Possibly effective for the following: chest pain, diabetes, cystic fibrosis, high cholesterol, hepatitis C, skin conditions, hypertension, constipation, coughs, fever, menstrual problems, breathing problems, pain, tumors, suppression of coughs, fights inflammation, and improves blood sugar levels. 
 
Salt – Primarily composed of sodium chloride, salt is a chemical compound that in its crystalline form is a rock salt. Salt can be found in seawater, where its main “cultivation” is seen. The ocean has 35 grams of solids per liter of sea water, which makes it a salinity of 
3.5 %. Salt is essential for life and one of the oldest seasonings since the times of cooking. This ingredient is also used in the preservation of food. Salt is processed from salt mines and by the evaporation of sea salt. Excessive salt consumption increases the risk of cardiovascular diseases but at the same time, is also very much a necessity for its role in an electrolyte and osmotic solute. 5 grams of salt is required for the human body per day. Uses include food, drinks, and all sorts of non-dietary concoction. 
 
Shea – This wonderful nut comes from the African shea tree which is ivory in colour when raw. Shea butter is the fat extracted from the nut and it is used in cosmetics, as a moisturizer, and in food preparation. Shea needs to be in its flesh form in order for it to be used in chocolate for example. Modifying it is not food grade safe for human consumption. 
 
Skim Milk Powder – Normally obtained by removing water from pasteurized skim milk, this powder contains 5% moisture and 1.5 % milkfat. The milk protein is 34 %. Skim milk powder has the same nutrition as fresh milk. It is rich in protein, calcium, vitamin D, and vitamin A. Skim milk powder is much easier for transport and has a longer shelf life. This is an attractive option for businesses and individuals on the go.  
 
Skim Modified – The fat content of milk is modified meaning that there is less fat. This allows for an energy deficit since fat = energy. Without the fat, there is a much greater hunger for carbohydrates. To produce the milk skim, all of the fat is removed. The alteration can either derive from genetic modification in the selective breeding of the cows, or within the milk itself.  
 
Sodium Alginate – Refined from brown seaweeds, harvested globally, and converted into the raw form also known as sodium alginate. Uses of this product are as follows: food, textile printing, dental, and pharmaceuticals.
 
Sodium Benzonate – Widely used as a food preservative, this ingredient is produced by neutralizing benzoic acid (colourless and derives from plants). Uses are as follows: in salad dressings, carbonated drinks, juices, jams, condiments, medicines, cosmetics, pharmaceuticals, and as fireworks. 
 
Sodium Bicarbonate – White solid in crystalline form that resembles powder. It is salty in taste, a bit like washing soda. Sodium bicarbonate also known as baking soda, cooking soda, bicarbonate of soda has many uses that are wonders ranging from baking, to cooking, cleaning, disinfecting, medicinal purposes, pharmaceuticals, even seen in fire extinguishers and within athletes in sports. 
 
Sodium Triphosphate – Produced by heating a mixture of disodium phosphate and monosodium phosphate. 2 million tons of sodium triphosphate are produced annually. Main uses are as follows: in detergents, as an emulsifier in foods and to retain moisture, in ceramics, leather tanning, flammable retarders, cleaning agent, textiles, fermentation, and antifreeze. 
 
Sorbitol – Metabolized slowly by the human body, sorbitol can be obtained by the reduction of glucose, and is normally made from corn syrup. It can also be seen in apples, pears, peaches, and prunes. Sorbitol is used as follows: sweetener, medicinal, food, cosmetics, and is one of the most important chemical intermediates for the production of fuels. 
 
Sorbitol Syrup – Clear, colourless, and a bit sweet in taste, sorbitol syrup is obtained from the hydrogenation of liquid dextrose, deriving from the hydrolysis of starch. Uses are as follows: cooking, baking, medicinal, pharmaceuticals, and even cosmetics. 
 
Soy – Grown primarily in East Asia, soy is an edible bean belonging to the legume family. This is a nutritious food that is high in fat, protein, carbohydrates, phosphorus, iron, manganese, and zinc. Many soybeans are genetically modified therefore, it is not advisable to consume on a regular basis. Soybeans can be good as a protein substitute, especially for vegetarians and vegans. Soybeans are used in processed food, for livestock feeds, as a fertilizer, extracted for its oil, and in infant formulas. Soy reduces the risk of cancers, decreases cholesterol levels, promotes heart health, food for the brain, and aids in weight loss.
 
Spice – Falls in the family of a seed, root, bark, fruit or other plants. Spices are used for flavouring, preservatives, or colouring of foods. Spices have antimicrobial properties and are heavily favoured in warmer climates that are much more prevalent to infectious diseases. Spices can also be seen in fragrances, cosmetics, medicinal, and religious rituals. India is the main producer of spices, followed by Bangladesh, Turkey, China, and Pakistan. Spices offer many medicinal properties and are a great addition to any dish. 
 
Spinach Extract – Made from spinach leaves, and also known under the brand name Appethyl, which happens to be a Swedish company. Spinach extract is a green powder that can be mixed with water or in a smoothie. The powder contains spinach leaf thylakoids, tiny structures found inside the chloroplasts of green plant cells. Thylakoids are composed of 70% protein, and 30% fat, and are not only seen in spinach leaves but found in leaves of all green plants. Spinach extract capsules are a popular form for aiding in weight loss by having the thylakoids cause a temporary delay in fat digestions. This in turn causes fatty stools and stomach cramps.  
 
Spirulina – Blue-green algae that can be consumed by humans and other mammals. Spirulina is considered a great supplement and is also utilized in animal feeds for an extra dose of vitamins. Spirulina can be used in foods, baking, beverages, as a food colouring and is vitamin/mineral nutrient rich. Spirulina is considered a superfood.
 
Sugar – Also known as sucrose, sugar contains just two molecules, fructose and glucose bound together. Sugar is a carbohydrate and provides the body with energy. It can be seen everywhere and everywhere: food, drinks, baked goods, cosmetics, pharmaceuticals, etc. 
 
Sulphites – Naturally occurs in some foods and it is regularly used as a food additive. Sulphites can be seen as a preservative or an enhancer in all sorts of culinary cuisines. Wine is well known to contain sulphites, as well as dried fruits and potatoes. In 1986, the Food and Drug Administration in the USA banned sulphites from being found on all fresh fruits and vegetables that are consumed raw. 
 
Sunflower Oil – Pressed from the seeds of sunflowers, this oil is commonly used to fry food and in cosmetics. In 2014, 16 million tonnes of sunflower oil was manufactured; Ukraine and Russia being the top two producers. Sunflower oil can also be used to run diesel engines when mixed with the diesel in the tank. Benefits of sunflower oil are as follows: helps to fight acne, moisturizer, high in Vitamin E, rich in beta-carotene, can reduce signs of aging, beneficial for dry skin as it can soothe and heal it. 
 
Sweetened Condensed Milk – It is basically cow’s milk with the water content removed. Sugar is then added to label this concoction “sweetened condensed milk”. Canning is a huge industry for this food as it preserves the liquid for years. Many of its uses are for desserts, cooked foods, and beverages such as tea. 
 
Tapioca Starch – Also known as tapioca flour, this starch is a great alternative to traditional wheat flours for any baker enthusiast. It is white in colour and made from the starch extracted from the cassava plant, grown in South America. When the roots are completely developed, they are harvested and processed to remove all toxins. That starch is then extracted from the root by washing, pulping, and then separating the liquid from the pulp. Tapioca starch is normally used to bind gluten free recipes together and helps improve the texture of baked food. Tapioca starch is a smooth flour making it ideal for thickening sauces, pies, and soups. There is no scent or taste that would make it very distinguishable. Tapioca starch can also be used to replace corn starch. 
 
TBHQ – This ingredient is used to extend shelf life in foods as well as prevent rancidity. There is a slight odour to TBHQ and is light in colour. Normally found in fats deriving from vegetables and animals. Many of the processed foods contain TBHQ. Frozen fish products have one of the highest concentrations. TBHQ is also seen in paints, varnishes, and skin care products. 
 
Titanium Dioxide – World production in 2014 was 9 million metric tons and used for two-thirds of all pigments. Titanium oxide occurs in nature and its productions varies greatly on the feedstock. The most common mineral source is ilmenite where it is converted into pigment grade titanium dioxide by the sulfate or chloride process. 80% of the world’s titanium dioxide consumption happens to be for paints, varnishes, paper, and plastic products. Other pigment applications such as printing inks, fibers, rubber, foods, and cosmetic products account for 8 %. Remaining uses are as follows: for glass and ceramics, metal patinas, and electric conductors. Titanium dioxide has been studied for its carcinogenic effect in humans. High concentrations do cause all sorts of ailments, especially respiratory diseases. Some European countries have already banned the use of titanium dioxide in all products. 
 
Tocopherols – a-Tocopherol is an organic chemical compound, first identified in 1936. It is the primary source found in many supplements throughout Europe as majority of their oils are derived from olive and sunflowers. In the American diet, y-tocopherol is most prevalent due to the high intake of soybean and corn oil. Tocopherols have vitamin E compounds, which are therefore used in supplements. Its popularity has peaked around the year 2000. There have been trials done on tocopherols for things such as age-related macular degeneration, Alzheimer’s disease, cataracts, cancer, and cardiovascular disease. The findings are inconclusive for some ailments and in favour for others. 
 
Unsweetened Chocolate – A solid chocolate made with just cocoa solids and cocoa butter. It has a very bitter taste therefore, it is unpopular to consume as is. It is though, a very common ingredient for baking since it is easy to add and has a strong chocolate flavour. Unsweetened chocolate can be substituted for dark chocolate.
 
Vanillin – A vanilla extract alternative made from wood pulp. It is often used by the food industry to reduce cost. Real vanilla is made from real vanilla beans whereas vanillin is synthetic and can also be produced from petrochemicals and even by-products from paper. Vanillin is mostly seen as the main flavour and aroma in vanilla. Many foods, and over-the-counter medicines contain vanillin as it is outright cheap. 
 
Vegetable Fat – A form of fat that primarily comes from a vegetable source. Most vegetable fats are unsaturated meaning that they are somewhat healthy. However, some plant-based fats do have trans fats and these should therefore be avoided. Examples of good vegetable fats are as follows: avocados, olives, peanut butter, nuts and seeds. An unhealthy version is vegetable shortening for example. 
 
Vegetable Oil Cottonseed – Extracted from the seeds of the cotton plant, this oil is normally used for cooking, baking, in salad oil, mayonnaise, dressings, potato chips, etc. In Canada, cottonseed oil must be pressed from the seed of the Gossypium plant. On the food labels, 100 % cottonseed oil must appear for the product to be in store shelves. The oil has to be processed and refined to eliminate compounds that may be hazardous. Composition in its raw form of non-hydrogenated cottonseed oil is as follows: 27% saturated fat, 18% monosaturated fat, 55% polyunsaturated fat. Unrefined and refined cottonseed oil have been linked to health ailments.  
 
Walnuts – A seed of a drupe or drupaceous nut, used for food, or in cosmetics. Walnuts are a nutrient dense food that should be consumed by all on a daily basis. In 2016, 3.7 million tonnes of walnuts were produced, China as the top contributor with 48%. Proper storage is very important for the walnut family otherwise, they are susceptible to fungal and mold infestations. Walnuts in temperatures above 30 degrees Celsius and humidity levels of 70% or more can quickly lead to high spoilage losses. Walnuts can be used in a variety of dishes, whether cooked or baked. This wonder nut is high in fat (the good kind that is), and has a variety of vitamins, minerals, good amount of protein, and overall, an excellent source of antioxidants. Health benefits are as follows: promotes a healthy gut, decreases inflammation, can reduce the risk of cancer, supports weight loss, manages type 2 diabetes, brain food, lowers blood pressure and a superfood for the skin. 
 
Water – A liquid required for survival of most living organisms. It is vital for life. Water is tasteless, odorless, colourless, transparent, has no calories or nutrients. Each of its molecule contains one oxygen and two hydrogen atoms. Water covers 71% of Earth’s surface which happens to be mostly oceans and seas. Groundwater accounts for 1.7%, glaciers, and 0.001% precipitation. Water is important for world economy since 70% of it is utilized for agriculture. 
 
Wheat – First cultivated around 9600 BC, wheat is a grass planted for its seed, a staple food eaten worldwide. Wheat is grown more so than any other food crop and worldwide, it is greater than all other crops combined together. Maize is the most popular cereal and wheat happens to be second, with 749 million tonnes produced just in the year 2016 alone. Wheat can be used in many foods and is favoured due to its affordable price and acceptable nutritional value. 
 
Wheat Flour – Ground up raw wheat utilized in baking. 
 
Wheat Starch – A carbohydrate found in numerous of plants. The starch can be obtained from wheat, potatoes, corn, or tapioca. Main use is to thicken or stabilize foods. Examples are as follows: puddings, fillings, salad dressings, soups, sauces, etc. 
 
Whey Powder – The protein in cow’s milk is composed of 80% casein and 20% whey. Whey powder is derived from the casein in milk or can be made as a by-product of cheese production. It is considered a complete protein as it contains all 9 essential amino acids. Whey powder is also low in lactose for people who are intolerant. Health benefits are as follows: anti-cancer, reduces cholesterol, aids in weight loss, could improve symptoms of asthma, regulates blood pressure, prevents blood clots, and helps with weight gain in people with the HIV virus. 
 
White Chocolate – Made solely from cocoa butter, milk particles, and sugar. It is normally white or ivory in colour. There are absolutely no cocoa beans in this kind of chocolate therefore, the health benefits are nil in comparison to dark chocolate. In the United States, white chocolate must be at least 20% cocoa butter, 14% total milk solids, 3.5% milk fat, and no more than 55% sugar (or an alternative) to be considered white chocolate. Unfortunately, Europe has similar standards except that there is no limit for the amount of sweetener. 
 
Whole Milk Powder – Obtained by removing water from pasteurized and homogenized (full-fat) whole milk. The most common practice is via evaporation and spray drying process. The shelf life of whole milk powder is normally about 6 months. The fat in the milk powder can oxidize meaning that it has to be stored in a vacuum sealing type of a package to preserve freshness. Whole milk powder contains 95% milk solids and must not exceed 5% moisture. The milk fat content must be no less than 26%. Uses can range from candy making to infant formulas to soups, and even coffee whiteners. 
 
Sources used: Wikipedia, MedicalNewsToday, NCBI, Healthline
 
Disclaimer: Please note that although some ingredients do originate from an organic or natural form, by the time they have been altered and chemical-bound additives added into the chocolate, these elements are no longer considered healthy. Read all labels, nutritional values, ingredient lists with easy pronunciations of every single chocolate prior to purchase. The fewer the ingredients, the better. Your gut, mind, and body will thank me later. 
 
XOXOXOXOXOXOXOXOXOXOXO SORIAH