Ingredients to Avoid

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Ingredients to Avoid Sugar (and its many pseudonyms) Sounds like sugar— Sounds like syrup— Sounds Natural— Barbados sugar Brown rice syrup Agave nectar Beet sugar Buttered syrup Blackstrap molasses Brown sugar Carob syrup Coconut nectar Cane sugar Corn syrup Dates Castor sugar Corn syrup solids Dried Fruit Coconut sugar Golden syrup Fruit juice Coconut palm sugar High fructose corn syrup Fruit juice concentrate Confectioner’s sugar High maltose corn syrup Honey Corn Sugar Malt syrup Maple syrup Date sugar Refiner’s syrup Molasses Demerara sugar Rice syrup Golden sugar Sorghum syrup Sounds like a chemical— Granulated sugar Dextran Grape sugar Sounds cryptic— Dextrose Icing sugar Barley malt Diatase Invert sugar Cane juice Disaccharides Muscovado sugar Cane juice crystals Ethyl maltol Palm Sugar Caramel Fructooligosaccharides Powdered sugar Dehydrated cane juice Fructose Raw sugar Evaporated cane juice Galactose Turbinado sugar Diastatic malt Glucitol Yellow sugar Florida crystals Glucose HFCS Glucose solids Malt Isoglucose Muscovado Lactose Panocha Levulose Rapadura Maltodextrin Sucanat Maltose Treacle Saccharose Starch (and its many pseudonyms) Grains & grain-like seeds— Other names for wheat— Flours, starches, & thickeners— Amaranth Bulgar Arrowroot Barley Bran Cornmeal Buckwheat Burghul Cornstarch Corn Couscous Cassava Oats Durum Chickpea flour or Gram Millet Einkorn Cottonseed Rice Emmer Dal Rye Farina Fava bean Quinoa Farro Inulin Sorghum Flour Lentil Teff Graham flour Manioc Wheat Kamut Modified starch Wild Rice Orzo Powdered cellulose Semolina Potato Spelt Sago Triticale Taro Wheat berries Soy White flour Tapioca Plantain or Banana Mesquite Starchy vegetables Sweet potatoes & yams Vegetable starch DietDoctor.com Ingredients to Avoid Trans fats and processed vegetable oils Trans Fats Processed Vegetable Oils Diglycerides Canola Hydrogenated anything Corn Interesterified oils Cottonseed Margarine Grapeseed Monoglycerides Rice Bran Partially hydrogenated anything Safflower Shortening Vegetable shortening (like Crisco) Sugar replacements Sugar alcohols— Artificial sweetners— Natural extracts— Erythritol Acesulfame K Stevia Glycerol Alitame (Aclame) Monk Fruit (Luo Han Gul)Barley Isomalt Aspartame (NutraSweet) Lactitol Cyclamate (Sucaryl) Maltitol Neotame Mannitol Saccharin (Sweet ‘N Low) Sorbitol Sucralose (Splenda) Xylitol DietDoctor.com.

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“Polyols: a Primer for Dietetic Professionals” Is a Self-Study
1 “Polyols: A primer for dietetic professionals” is a self-study module produced by the Calorie Control Council, an accredited provider of continuing professional education (CPE) for dietetic professionals by the Commission on Dietetic Registration. It provides one hour of level 1 CPE credit for dietetic professionals. The full text of the module is in the notes section of each page, and is accompanied by summary points and/or visuals in the box at the top of the page. Directions for obtaining CPE are provided at the end of the module. 2 After completing this module, dietetic professionals will be able to: • Define polyols. • Identify the various types of polyols found in foods. • Understand the uses and health effects of polyols in foods. • Counsel clients on how to incorporate polyols into an overall healthful eating pattern. 3 4 Polyols are carbohydrates that are hydrogenated, meaning that a hydroxyl group replaces the aldehyde or ketone group found on sugars. Hydrogenated monosaccharides include erythritol, xylitol, sorbitol, and mannitol. Hydrogenated disaccharides include lactitol, isomalt, and maltitol. And hydrogenated starch hydrolysates (HSH), or polyglycitols (a wide range of corn syrups and maltodextrins), are formed from polysaccharides (Grabitske and Slavin 2008). 5 Nearly 54 percent of Americans are trying to lose weight, more than ever before. Increasingly, they are turning toward no- and low-sugar, and reduced calorie, foods and beverages to help them achieve their weight loss goals (78% of Americans who are trying to lose weight) (CCC 2010). Polyols, found in many of these foods, are becoming a subject of more interest. 6 They are incompletely digested , therefore are sometimes referred to as “low- digestible carbohydrates.” Polyols are not calorie free, as there is some degree of digestion and absorption of the carbohydrate.
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Allergy FREE Ultimate Meal Assembly Guide
Ready. Set. Go. AAlllleerrggyy FFRREEEE UUllttiimmaattee MMeeaall AAsssseemmbbllyy GGuuiiddee Free of Gluten, Soy, Dairy, Peanuts, Corn, Eggs, Sugar and Artificial Sweeteners! JJ Virgin, CNS, CHFS Disclaimer: This information has not been evaluated by the FDA and is not intended to treat, diagnose, cure or prevent any disease. This information is not intended as a substitute for the advice or medical care of a qualified health care professional and you should seek the advice of your health care professional before undertaking any dietary or lifestyle changes. The material provided herein is for educational purposes only ©2011 JJ Virgin & Associates, Inc. www.jjvirgin.com Page 1 All rights reserved. This material may not be reproduced, transmitted, distributed or otherwise used, except with the prior written permission of JJ Virgin & Associates, Inc. Why Can’t I Eat Eggs, Gluten, Dairy, Corn, Soy, Sugar, Artificial Sugars or Peanuts? The removal of offending foods from the diet can deliver a number of health benefits: weight loss, better energy, improvements in sleep, clear complexion, and much more. To make this happen, the primary organs of detoxification (the GI system, skin, and liver) need to function at full capacity. Over the years, we have discovered with our private clients that certain foods can be problematic and interfere with efficient detoxification and, ultimately, weight loss and health gains. As such they have been removed from the program. Here’s more detail on those that trigger the most questions from our program participants. EGGS What They Do Eggs are a fairly common food sensitivity item; most of our clients who discover this issue through our functional lab testing aren’t even aware they have the problem.
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Popular Sweeteners and Their Health Effects Based Upon Valid Scientific Data
Popular Sweeteners and Their Health Effects Interactive Qualifying Project Report Submitted to the Faculty of the WORCESTER POLYTECHNIC INSTITUTE in partial fulfillment of the requirements for the Degree of Bachelor of Science By __________________________________ Ivan Lebedev __________________________________ Jayyoung Park __________________________________ Ross Yaylaian Date: Approved: __________________________________ Professor Satya Shivkumar Abstract Perceived health risks of artificial sweeteners are a controversial topic often supported solely by anecdotal evidence and distorted media hype. The aim of this study was to examine popular sweeteners and their health effects based upon valid scientific data. Information was gathered through a sweetener taste panel, interviews with doctors, and an on-line survey. The survey revealed the public’s lack of appreciation for sweeteners. It was observed that artificial sweeteners can serve as a low-risk alternative to natural sweeteners. I Table of Contents Abstract .............................................................................................................................................. I Table of Contents ............................................................................................................................... II List of Figures ................................................................................................................................... IV List of Tables ...................................................................................................................................
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Full Assessment Report. (Word5)
ATTACHMENT 3 SAFETY ASSESSMENT REPORT APPLICATION A406 PERMISSION FOR USE OF NEOTAME SUMMARY Introduction The NutraSweet Company is seeking approval for the use of a new artificial sweetener (Neotame) in Australia and New Zealand. The proposed uses include, but are not limited to, soft drink beverages (both carbonated and non-carbonated), beverage concentrates, beverage mixes, dairy beverages, fruit juice products, alcoholic drinks, non-dairy desserts, gelatin, ice cream, breakfast cereals and as a tabletop sweetener for use in hot beverages such as tea or coffee. Neotame (L-phenylalanine, N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-,1-methyl ester; or NC- 00723) is a dipeptide methyl ester derivative, chemically-related to aspartame. It has a sweetness potency of 7000 to 13,000-times sweeter than sucrose, and 30 to 60-times that of aspartame, depending on the use. Neotame was very stable in mock beverage solutions simulating commercial formulations. The only degradation product formed at >1% was L-phenylalanine, N-[N-3,3-dimethylbutyl)- L-α-aspartyl (NC-00751), which is also the major metabolite in both animals and humans and other minor degradation products (each <1%) which are not expected to be detectable at actual use levels of Neotame. Metabolism and toxicokinetics A number of studies on the metabolism and toxicokinetics were performed in rats and dogs, mainly via the oral route, although the intravenous route was also investigated. Neotame was rapidly absorbed following oral dosing, with around 14% of the administered dose absorbed in a pilot metabolism study and around 20-30% absorbed in the definitive rat metabolism study.
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The Reality of Artificial Sweeteners
Review Article Curre Res Diabetes & Obes J Volume 7 Issue 2 - May 2018 Copyright © All rights are reserved by Rafia Bano DOI: 10.19080/CRDOJ.2018.07.555708 The Reality of Artificial Sweeteners Rafia Bano* Department of Clinical Nutrition, College of Applied medical Sciences, University of Hail, Saudi Arabia Submission: April 04, 2018; Published: May 09, 2018 *Corresponding author: Rafia Bano, Department of Clinical Nutrition, College of Applied medical Sciences, University of Hail, HAIL, KSA, Saudi Arabia, Email: Abstract Now a days we are facing serious obesity issues worldwide. More than half of people in the US are becoming overweight, of which more than half are obese. As a result the weight related disorders are on the rise. So with all of these weight related problems going around, increased number of people struggling with weight lost regimens. They are trying to change their eating habits to include more vegetables and whole grains in their diets. They’re trying to be more physically active. They’re trying to modify snacking choices to healthier ones. There has been found an increasing trend of substituting artificial sweeteners in the sweet snacks and drinks that make up the majority of the American diet. But the question is that - are these substitutes really going to help? Or are they going to do more harm than benefit? The research has shown mixed evidences, but more and more is showing that these artificial sweeteners are not a good substitute. Artificial sweeteners continue to be a controversial public health issue, and the research keeps coming. At one side, many people are strongly opposing the use of artificial sweeteners because of the reported connections with increased risk for cancer and other metabolic and degenerative diseases.
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Polyols Have a Variety of Functional Properties That Make Them Useful Alternatives to Sugars in Applications Including Baked Goods
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DIVISION 15 Adulteration Adulteration of Food
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Sugar Alcohols a Sugar Alcohol Is a Kind of Alcohol Prepared from Sugars
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Effects of Polyols on the Quality Characteristics of Sucrose-Free Milk
RSC Advances PAPER View Article Online View Journal | View Issue Effects of polyols on the quality characteristics of sucrose-free milk chocolate produced in a ball mill Cite this: RSC Adv.,2019,9, 29676 Aziz Homayouni Rad,ab Haniyeh Rasouli Pirouzian, *a Nevzat Konar,c Omer Said Tokerd and Derya Genc Polate Sucrose-free milk chocolates containing different types of bulk (isomalt, xylitol and maltitol) and high intensity (Stevia) sweeteners were produced by using a ball mill. The main quality characteristics of the formulated chocolates were evaluated and compared with those of the conventional sample containing sucrose. The Casson model was the best fitting model for the rheological data. Casson viscosity and Casson yield stress were significantly affected by the type of bulking agent in chocolates formulated with xylitol (p < 0.05). However xylitol notably improved the overall acceptability according to the sensory analysis results. Chocolates containing the sucrose replacers demonstrated lower Tonset values and higher enthalpy than the control sample. Sucrose-free chocolates illustrated a higher degree of particle agglomeration. Bulk sweeteners meanwhile seem to have high potential for milk chocolate production Creative Commons Attribution-NonCommercial 3.0 Unported Licence. with low calorie values by using the ball mill technique. Industrial applications: the production of sucrose-free chocolates with conventional methods requires a lot of time and energy. Recently, using alternative methods for chocolate production has been raising interest in many small industries. This study proposed a ball mill method for the preparation of sucrose-free milk chocolates with physiochemical properties almost ranging in the standard limit defined for chocolate.
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