Ralph Golan, M.D.
See book keywords and concepts |  SOLUBLE AND INSOLUBLE FIBER SOURCES
Higher in Insoluble Fiber
Roughly Equal Amounts of Insoluble and Soluble Fiber
Higher in Soluble Fiber
Whole wheat Wheat bran Brown rice Rice bran Rye
Cooked lentils Asparagus Brussels sprouts Flaxseed
Kidney beans Navy beans Green beans Green peas Winter squash Corn
Apples
Bananas
Citrus fruits
Blackberries
Prunes
Carrots
Barley
Oats and oat bran Lima beans Psyllium husks Guar gum
Based in part on information from the Institute of food technology, Chicago, Illinois. |
Robert Hass, M.S.
See book keywords and concepts |  I have created a software program, based on my years of clinical experience, research, and knowledge of food technology, to give you an effective weapon against cancer, heart disease, and other health problems. This cutting-edge health software will turn any PC into your own personal nutritionist. It will automatically construct life-saving meals based on your favorite phytofoods; help you lose excess body fat that can place you at risk of developing cancer, heart disease, and diabetes; and give you the latest life-saving information available in no other software program. |
Gary Null, Ph.D.
See book keywords and concepts |  Nielsen,' 'Effect of Trace Minerals and Vitamins on Tumor Formation,'' food technology, 37(3), 1983, p. 63-67.
This study examined the therapeutic activity of 3000 IU of vitamin A and/or 0.2 mg of BCG in mice inoculated with Lewis Lung Tumor. Results showed a major decrease in the incidence of lung metastases and primary tumor development when vitamin A and BCG were administered together relative to controls.
—T. Kurata and M. Micksche, "Immumoprophylasxis in Lewis Lung Tumor with Vitamin A + BCG," IRCS Med Sci: Cancer, 5(6), 1977, p. 277. |
The Garlic CureJames F. Scheer, Lynn Allison and Charlie Fox
See book keywords and concepts | | However, the
Loma Linda study indicates that an increasing incidence of human liver cancer in Africa and Asia has been related to the intake of afla-toxin in areas where agricultural and food technology remain in a primitive state. Growers and processors of peanuts operate under a voluntary self-policing rule of monitoring product for mold, testing samples for aflatoxin, and discarding affected product. However, small amounts of aflatoxin have been found in peanut butter by Consumer Reports.
So it's buyer beware. |
Glenn W. Geelhoed, M.D. and Jean Barilla, M.S.
See book keywords and concepts |  Call the hotline at (800)356-5941 or write to: National Honey Board food technology Program, P.O. Box 281525, San Francisco, CA 94128-1525.
Raw Or Processed?
The best honey is raw, not processed. Raw honey is loaded with bee pollen, enzymes and nutrients, all of which are destroyed when it is processed with high heat and filtration. In fact, once honey is processed, all you're really left with is the sugars. So, for maximum health benefits, stick to raw, unprocessed honey, which is available in most health food stores. vitamin C and nucleic acids. |
Marion Nestle
See book keywords and concepts |  Fred Shank, former director of the agency's Center for Food Safety and Applied Nutrition, became director of government relations at the Institute of food technology, a trade organization for academic and professional developers of food products and ingredients. Also in 1999 Dr. Morris Potter left his FDA position as director of the Food Safety Initiative to work for the International Life Science Institute, an organization that represents concerns and interests of the food industry. |
J. Robert Hatherill
See book keywords and concepts |  Cancer-preventive foods and ingredients. food technology (1992) 4665-68.
Crowell, P. L. and M. N. Gould. Chemoprevention and therapy of cancer by d-limonene. CritRev Oncogen (1994) 5:1-22.
Gao, Y. T., et al. Reduced risk of esophageal cancer associated with green tea consumption. / Natl Cancer Inst (1994) 86:855-858.
Guengerich, F. P. and Kim, D. H. In vitro inhibition of dihydropyridine oxidation and aflatoxin B 1 activation in human liver microsomes by naringenin and other flavonoids. Carcinogenesis (1990) 11:2275-79.
Kennedy, A. R. | | In recent years food technology has led to sweeping changes in the nutritional composition of diets in the developed world. The agricultural revolution brought profound changes in our ability to produce and store many different foods. Historically there has never before been such a diversity of crops. Yet the diets of the industrialized world remain "wrapped in plastic" and are largely composed of fat and free sugars, or simple carbohydrates. |
James Trefil
See book keywords and concepts |  I suspect that this sort of molecular engineering is the wave of the future in food technology. Rather than expecting people to watch their diets, food companies will provide foods that satisfy the cravings we all have but with molecules modified so that they cannot be absorbed by the body. In 1996, in fact, the Food and Drug Administration approved the first such fat substitute, a product called Olestra, for use in snacks. |
Carol Simontacchi
See book keywords and concepts |  Side by side with food technology came changes in agriculture that denuded the soil of nutrients. The soil itself, and the foods grown in it, became impoverished.
Sugar consumption was about ten pounds per year in 1821, but after the turn of the century, sugar intake began to soar, rising decade by decade to over 147 pounds per person in 1993, with noncaloric sweeteners adding another fifty pounds per person in the United States. |
John Heinerman
See book keywords and concepts |  Several articles in back issues of food technology and the Journal of Food Science explained how peaches are immersed for a few minutes in lye bath solutions so the skins can fall off quickly. Lye, of course, is strongly alkaline and always carries with it a "WARNING" label because it is so caustic and poisonous. Fruit salads just don't seem the same any more, unless I know the peaches in them are fresh!
When selecting peaches, choose the medium-sized ones, which can be every bit as flavorful as the larger and more expensive fruit. Try to get those which are unbruised. |
Elson M. Haas, M.D.
See book keywords and concepts |  This technique of food processing has brought thousands of new products to grocery stores and demonstrates the convenience of modern food technology. Just walk down any grocery aisle; these products are everywhere!
3. To increase the nutritional value. Many foods have synthetic vitamins added to them. This can be of moderate benefit to people who consume these "enriched" foods. Often these added vitamins are the same ones that were removed during processing. The great flaw here, though, is that many important vitamins and minerals are processed out of whole foods and not added back into them. |
Marion Nestle
See book keywords and concepts | | Buying Academic Departments: Novartis at UC Berkeley
Nutrition, food science, food technology, and agriculture departments at public and private colleges and universities eagerly seek corporate funding for research, scholarships, equipment, facilities, and buildings. A walk through any major agricultural campus, for example, is sure to reveal buildings and programs named after corporate donors. Such arrangements have a long history in the federal land-grant system through which the U.S. Department of Agriculture (USDA) funds agricultural research and training at certain state universities. |
Schuyler W. Lininger, Jr. DC
See book keywords and concepts |  Problem nutrients in the United States. food technology 1981; 35: 58-79.
2. Food and Nutrition Board, National Research Council. Recommended Dietary Allowances, 10th ed. Washington, DC: National Academy Press, 1989.
3. Sempos CT, Looker AC, Gillum RF. Iron and heart disease: the epidemiologic data. Nutr Rev 1996; 54: 73-84 [review].
4. Okada S. Iron-induced tissue damage and cancer: the role of reactive oxygen species-free radicals. Pathol Int 1996; 46:311-32 [review],
5. Cutler P. Deferoxamine therapy in high-ferritin diabetes. Diabetes 1989; 38: 1207-10.
6. Weinberg ED. |
Textbook of Natural Medicine 2nd Edition Volume 2Michael T. Murray, ND
See book keywords and concepts | | Institute of food technology 1992; 6: 20-24
81. Roland N, Nugon-Baudon L, Flinois JP, Beaune P. Hepatic and intestinal cytochrome P-450, glutathione-S-transferase and UDP-glucuronosyl transferase are affected by six types of dietary fiber in rats inoculated with human whole fecal flora. J Nutr 1994; 124: 1581-1587
82. Galvin TA. Micronutrients. Implications in human immunodeficiency vims disease. Top Clin Nutr 1992; 7: 63
83. Kinchington D, Randall S, Winther M, Horrobin D. Lithium gamma-linolenate-induced cytotoxicity against cells chronically infected with HIV-1. |
Elson M. Haas, M.D.
See book keywords and concepts | | As with chromium, depletions or deficiencies of molybdenum are common, and its availability in foods is decreased through soil depletion and food technology. This mineral has come to the nutritional forefront in the last decade with the recognition of its essential nature and the concern about deficiency.
Sources: The food levels of molybdenum depend largely on soil content. The amount in food may be increased a hundredfold with molybdenum-rich soil; in certain areas, hard water may contain some molybdenum. Soft water and refined foods contain hardly any. |
Patrick Quillin, PhD,RD,CNS
See book keywords and concepts |  Tomomatsu, H, food technology, p.61, Oct.1994
84 . Fugiwara, S, etal, J.Japan Soc.Nutr.Food Science, vol.43, p.327,1990 85. Qureshi, AA, etal, Am.J.CIin.Nutr, vol.53, p.1042S, 1991
86 . Farrell, PM, et al, in MODERN NUTRITION IN HEALTH AND DISEASE, Shils, ME (eds), Lea & Febiger, Philadelphia, 1994
87. Komiyama, K, et al, Chem.Pharm.Bull, vol.37, p.1369,1989
88. Tan, B, Nutrition Research, vol.12, p.S163,1992
89. Azuine, MA, etal, Nutr. Cancer, vol.17, p.287,1992
90. Havsteen, B, Biochem.Pharmacol, vo.32, p.1141,1983
91 . Murray, MT, ENCYCLOPEDIA OF NUTRITIONAL SUPPLEMENTS, p. |
H.J. Roberts, M.D.
See book keywords and concepts |  Reasonable certainty determined in this fashion that an additive will be safe, will protect the public health from harm and will permit sound progress in food technology. |
Michael F. Jacobson, Ph.D., Lisa Y. Lefferts and Anne Witte Garland
See book keywords and concepts | | Many of the most interesting developments of biotechnology are occurring in agriculture and food technology. In labs across the country:
> Scientists have genetically engineered carrots with 25 percent more beta-carotene than normal, and are hoping for the day when they can produce foods with specifically enhanced nutritional qualities—more soluble fiber, say, or more calcium.
>• Potatoes and alfalfa have been engineered to resist certain pests. Tomatoes have been developed that can be picked when red and ripe, and stay firm for three weeks. |
Jean Antonello
See book keywords and concepts |  In fact, I believe this excessive food technology both reflects and promotes the anxiety we have about food and eating in our culture. We are obsessed with eating right, with controlling our food intake at ridiculous levels. And we are getting fatter, succumbing to a host of weight-related troubles, as our attempts to control our eating grow.
WHERE THE FOOD SUPPLY IS UNCERTAIN
Jane Brody, the well-known nutrition expert and author, has contributed more to food friendliness than most, but she, too, sometimes leans toward the "we are fat simply because we have too much food" attitude. |
Marion Nestle
See book keywords and concepts | | Issue numbers sometimes follow the volume in parentheses; thus food technology 1989543(4): r44~r 50 refers to a paper published in the April issue. As is customary in Vancouver style, text citations to references sometimes appear out of numerical order; these are cross-references to material cited earlier in the same chapter. To save space, references to most U.S. government reports omit their publisher, the U.S. Government Printing Office, and citations to articles in professional journals with more than four authors list only the first three (followed by et al.). |
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ABOUT THE CREATOR OF NATURALPEDIA: Mike Adams, the creator of this NaturalNews Naturalpedia, is the editor of NaturalNews.com, the internet's top natural health news site, creator of the Honest Food Guide (www.HonestFoodGuide.org), a free downloadable consumer food guide based on natural health principles, author of Grocery Warning, The 7 Laws of Nutrition, Natural Health Solutions, and many other books available at www.TruthPublishing.com, creator of the earth-friendly EcoLEDs company (www.EcoLEDs.com) that manufactures energy-efficient LED lighting products, founder of Arial Software (www.ArialSoftware.com), a permission e-mail technology company, creator of the CounterThink Cartoon series (www.NaturalNews.com/index-cartoons.html) and author of over 1,500 articles, interviews, special reports and reference guides available at www.NaturalNews.com. Adams' personal philosophy and health statistics are available at www.HealthRanger.org.
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