Copy of `Nature's Path - Natural foods glossary`

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Nature's Path - Natural foods glossary
Category: Food and Drink > Natural foods
Date & country: 27/04/2012, US
Words: 33


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

Barley
Barley is a hardy cereal grain, which can be used as a pleasant-tasting alternative to wheat. Barley contains gluten like proteins and therefore is not suitable for a gluten free diet. The malt extract made from sprouted barley grains can be used as a flavorful sweetener in cereal. The malting process produces complex sugars, which the body utilizes more slowly than refined sugars.

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

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

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

Corn
Corn (also known as

Dietary Fiber
(aka Crude Fiber) Fibers are a group of diverse and complex compounds whose single common property is their ability to resist digestion in the stomach and small intestine.

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

Flaxseed
Flax is the richest vegetable source of Omega-3, essential fatty acids our bodies need to regulate the activities of our cells. Omega-3 has been found to be useful in controlling high blood pressure, ALA cholesterol level and different forms of arthritis. They are also useful in the treatment and prevention of heart disease and cancer. Flax is gluten-free and vegetarian.

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

High Fiber
Contains 20% or more of the Daily Value (DV) to describe protein, vitamins, minerals, dietary fiber, or potassium per reference amount. Therefore, High Fiber is 20% of the DV of Fiber (25g) or another way of looking at it is the item as 4g in the US or 5g or more of fiber in Canada.

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

Kamut
Kamut

Lacto Vegetarian
A person who does not eat meat, meat products nor eggs, but does consume dairy products.

Lacto-Ovo Vegetarian
A person who does not eat meat nor meat products, but does consume dairy and eggs.

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

Low Sodium
140 mg or less per reference amount (and per 50 g if reference amount is small) http

Millet
Millet is the name applied to variety of grasses often used as a delicious alternative to rice. Millet is high in protein and can be used as whole seed or ground as flour. When baked into a cereal flake, the whole seeds pop and create a

Minerals
Elements used in the body to promote chemical reactions and form structures.

No Trans Fats
There are 0 g trans fats present in this item. Trans fats are formed when liquid oils are made into solid fats (shortening and hard margarine). There are naturally occurring levels of trans fats mostly in animal-based foods.

Quinoa
Quinoa (pronounced

Rice
Rice feeds about one third to one half of the world

Rye
Rye has been grown since medieval times mostly in northern Europe and the region that we know as Russia. The taste of rye as been described as bitter and therefore is generally used in conjuction with other cereals such as oats and wheat. Rye contains on average 12% protein and is a source of calcium, magnesium, lysine and potassium. Rye has also been widely grown in colonial America and it is believed that the fungus, rye ergot, triggered episodes of hallucinations which lead to the Salem witch trials!

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

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

Soluble
Fibers that can either dissolve or swell in water or can be metabolized by bacteria. Gums, pectins and mucilages are examples of soluble fiber sources.

Spelt
Spelt, also referred to as polish wheat, has been in grown in Europe for many centuries. Spelt provides B vitamins (riboflavin, niacin and thiamin) and is notable for its levels of iron and potassium.

Sugars and Sweeteners
some examples

Vegan
A person who does not consume any animal products nor by-products.

Vitamins
A number of small compounds needed in very small amounts in the average diet to help regulate and support many of the body

Wheat
Wheat has become a major grain due to the presence of gluten protein. This is what gives the structure to risen breads. There are two main varieties of wheat grown in North America; Durum wheat used in pasta and Bread wheat used in most all other wheat items. The softness or hardness of the wheat is based on the level of protein found in the wheat. The greater the protein content the harder the wheat is considered to be and hard wheat is used in the making of bread. Soft wheat is used in the making of cereals, pastry and cakes. Whole wheat flours still contain the germ and bran rich in the B vitamins and E, and provide protein, calcium, iron, magnesium, phosphorous, and potassium.

Wheat Free
The ingredient listing of this product does not include wheat.

Whole Wheat
Whole wheat is used in the manufacturing of this product.