tag:blogger.com,1999:blog-9249831760513883562024-02-07T01:16:55.195-08:00Ingredients.comMy mission is to educate people about what is in our food. Food ingredient labels can be confusing, and hard to figure out what all those ingredients are. No judgements, no suggestions on what to eat, just cold hard facts about what is in our food, what it does. I plan to compile ingredients lists from national food. And find definitions of the ingredients that are hard to say, let alone, figure out what it is exactly.shybimbettehttp://www.blogger.com/profile/11962501028070424955noreply@blogger.comBlogger228125tag:blogger.com,1999:blog-924983176051388356.post-73256056369028005302012-03-29T00:36:00.003-07:002012-03-29T00:36:22.588-07:00AldehydeAny of a class of reactive organic chemical compounds obtained by oxidation of
primary alcohols, characterized by the common group CHO, and used in the
manufacture of resins, dyes, and organic acids.<br />
<br />
CHO: One with a carbonyl group (CdbondO) located at one end of the carbon chain.<br />
<br />
<a href="http://medical-dictionary.thefreedictionary.com/aldehyde">source</a>shybimbettehttp://www.blogger.com/profile/11962501028070424955noreply@blogger.com0tag:blogger.com,1999:blog-924983176051388356.post-88603850397304089422012-03-29T00:27:00.002-07:002012-03-29T00:27:28.389-07:00Acetyl-CoAA compound,
C<sub><span style="font-size: x-small;">25</span></sub>H<sub><span style="font-size: x-small;">38</span></sub>N<sub><span style="font-size: x-small;">7</span></sub>O<sub><span style="font-size: x-small;">17</span></sub>P<sub><span style="font-size: x-small;">3</span></sub>S, that
functions as a coenzyme in many biological acetylation reactions and is formed
as an intermediate in the oxidation of carbohydrates, fats, and proteins.<br />
<br />
<a href="http://www.thefreedictionary.com/acetyl+coenzyme+A">source</a>shybimbettehttp://www.blogger.com/profile/11962501028070424955noreply@blogger.com0tag:blogger.com,1999:blog-924983176051388356.post-82542110939842365472012-03-29T00:23:00.001-07:002012-03-29T00:23:11.732-07:00Hydroxyl Group<span class="hint" id="Tp1" style="left: 140px; top: 378px; visibility: hidden;">In chemistry, a functional group that consists of an oxygen atom joined by a single bond to a hydrogen atom. An alcohol is formed when a hydroxyl group is joined by a single bond to an alkyl group or aryl group. A metal hydroxide is formed when a hydroxyl group is joined to a metal. Like sodium hydroxide. </span><br />
<br />
<span class="hint" style="left: 140px; top: 378px; visibility: hidden;"><a href="http://encyclopedia2.thefreedictionary.com/hydroxyl+group">source</a></span>shybimbettehttp://www.blogger.com/profile/11962501028070424955noreply@blogger.com0tag:blogger.com,1999:blog-924983176051388356.post-65416521860754599282012-03-29T00:11:00.004-07:002012-03-29T00:11:52.830-07:00OxidationThe combination of a substance with oxygen. A reaction in which the atoms in an element lose electrons and the valence of
the element is correspondingly increased.<br />
<br />
<a href="http://www.thefreedictionary.com/oxidation">source</a>shybimbettehttp://www.blogger.com/profile/11962501028070424955noreply@blogger.com0tag:blogger.com,1999:blog-924983176051388356.post-3213765923800632212012-03-29T00:06:00.002-07:002012-03-29T00:06:34.636-07:00HMPHP<span id="goog_2140297481"></span><a href="http://www.blogger.com/"></a><a href="http://ingredientslisting.blogspot.com/2012/03/4-hydroxy-3-methoxyphenyl.html">4-Hydroxy-3-Methoxyphenyl-B-Hydroxyprpionyl CoA</a><span id="goog_2140297482"> </span><br />
<br />
<a href="http://ingredientslisting.blogspot.com/2012/03/4-hydroxy-3-methoxyphenyl.html">source</a>shybimbettehttp://www.blogger.com/profile/11962501028070424955noreply@blogger.com0tag:blogger.com,1999:blog-924983176051388356.post-18367993421077258172012-03-28T23:51:00.004-07:002012-03-28T23:51:47.145-07:00β-oxidation<div class="ds-single">
The oxidative degradation of saturated fatty acids in which
two-carbon units are sequentially removed from the molecule with each turn of
the cycle.</div>
<div class="ds-single">
</div>
<div class="ds-single">
<a href="http://www.thefreedictionary.com/beta-oxidation">source</a></div>shybimbettehttp://www.blogger.com/profile/11962501028070424955noreply@blogger.com0tag:blogger.com,1999:blog-924983176051388356.post-1260784082055962282012-03-28T23:48:00.004-07:002012-03-28T23:48:48.498-07:004-Hydroxy-3-Methoxyphenyl-β-Hydroxyprpionyl CoAFirst to define this, CoA = Coenzyme A which is A nonproteinaceous organic substance that usually contains a vitamin or mineral
and combines with a specific protein, the apoenzyme, to form an active enzyme
system. <br />
An organic nonprotein molecule, frequently a phosphorylated derivative of a
water-soluble vitamin, that binds with the protein molecule (apoenzyme) to form the active enzyme (holoenzyme).<br />
<br />
<a href="http://medical-dictionary.thefreedictionary.com/coenzyme">source</a><br />shybimbettehttp://www.blogger.com/profile/11962501028070424955noreply@blogger.com0tag:blogger.com,1999:blog-924983176051388356.post-65383152557339375332012-03-28T23:39:00.002-07:002012-03-28T23:39:39.028-07:00Feruloyl CoAA feruloyl-CoA that results from the formal condensation of the thiol group of coenzyme A with the carboxy group of <i>trans</i>-feruloic acid.<br />
<br />
<a href="http://www.ebi.ac.uk/chebi/searchId.do?chebiId=CHEBI:15511">source</a>shybimbettehttp://www.blogger.com/profile/11962501028070424955noreply@blogger.com0tag:blogger.com,1999:blog-924983176051388356.post-52350241265880081472012-03-28T23:32:00.001-07:002012-03-28T23:32:08.939-07:00Acetyl-CoAA compound, that
functions as a coenzyme in many biological acetylation reactions and is formed
as an intermediate in the oxidation of carbohydrates, fats, and proteins.<br />
<br />
<a href="http://www.thefreedictionary.com/acetyl+coenzyme+A">source</a>shybimbettehttp://www.blogger.com/profile/11962501028070424955noreply@blogger.com0tag:blogger.com,1999:blog-924983176051388356.post-73495819647620968812012-03-28T23:22:00.003-07:002012-03-28T23:22:56.708-07:00ThioesterAn ester formed by uniting a carboxyl group of one compound (as acetic acid) with a sulfhydryl group of another (as coenzyme A).<br />
<br />
<a href="http://www.merriam-webster.com/medical/thioester">source</a>shybimbettehttp://www.blogger.com/profile/11962501028070424955noreply@blogger.com0tag:blogger.com,1999:blog-924983176051388356.post-4917612941014727682012-03-28T23:15:00.002-07:002012-03-28T23:15:16.916-07:00GlucoseGlucose is a simple sugar that provides the body with its primary source of energy. This type of sugar comes from digesting carbohydrates into a chemical that the body can easily convert to energy. When glucose levels in the bloodstream aren't properly regulated, a person can develop a serious condition, such as diabetes. <br />
<br />
People get most of their glucose from digesting the sugar and starch in carbohydrates. Foods such as rice, pasta, grain, potatoes and processed sweets contain carbohydrates that can be converted into glucose. The body's digestive system, using bile and enzymes, breaks down the starch and sugar in these foods into glucose. This functional form of energy then gets absorbed through the small intestine into the bloodstream. It is then carried throughout the body, providing energy for the person to perform all types of activities, such as simple movements, demanding physical exercises or even thinking. <br />
<br />
Foods can be rated according to the glycemic index, which indicates how quickly the carbohydrates are broken down by the body and the glucose is released into the bloodstream. White bread and most breakfast cereals have a high glycemic index, which means that the carbohydrates are broken down and the body's blood-sugar levels raised more quickly. Most fruits, vegetables and nuts have low glycemic indexes. Whole-wheat products and some types of potatoes have glycemic indexes in the middle. <br />
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<a href="http://www.wisegeek.com/what-is-glucose.htm">source</a>shybimbettehttp://www.blogger.com/profile/11962501028070424955noreply@blogger.com0tag:blogger.com,1999:blog-924983176051388356.post-80599343186519520652012-03-28T23:08:00.003-07:002012-03-28T23:08:33.187-07:00Ferulic AcidA white crystalline acid that is structurally related to vanillin and is obtained especially from plant sources (as aspen bark). <br />
<br />
<a href="http://www.merriam-webster.com/dictionary/ferulic%20acid">source</a>shybimbettehttp://www.blogger.com/profile/11962501028070424955noreply@blogger.com0tag:blogger.com,1999:blog-924983176051388356.post-14794888770788646362012-03-28T23:02:00.002-07:002012-03-28T23:04:02.114-07:00Coumaric Acid<b>Coumaric acid</b> is a hydroxycinnamic acid, an organic compound that is a hydroxy derivative of cinnamic acid. There are three isomers, <i>o</i>-coumaric acid, <i>m</i>-coumaric acid, and <i>p</i>-coumaric acid, that differ by the position of the hydroxy substitution of the phenyl group. <i>p</i>-Coumaric acid is the most abundant isomer of the three in nature.<br />
Together with sinapyl alcohol and coniferyl alcohols, <i>p</i>-coumaric acid is a major component of lignocellulose. It is biosynthesized from cinnamic acid by the action of the P450-dependent enzyme 4-cinnamic acid hydroxylase.<br />
<br />
<i>p</i>-Coumaric acid can be found in a wide variety of edible plants such as peanuts, tomatoes, carrots, and garlic. It is a crystalline solid that is slightly soluble in water, but well soluble in ethanol and diethy ether. It is also found in wine and vinegar.<br />
<br />
<em>p</em>-Coumaric acid is the precursor of 4-ethylphenol produced by the yeast Brettanomyces in wine. The yeast converts this to 4-vinylphenol via the enzyme cinnemate decarboxylace. 4-Vinylphenol is further reduced to 4-ethylphenol by the enzyme vinyl phenol reductase. Coumaric acid is sometimes added to microbiological media, enabling the positive identification of Brettanomyces by smell.<br />
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<a href="http://en.wikipedia.org/wiki/Coumaric_acid">source</a>shybimbettehttp://www.blogger.com/profile/11962501028070424955noreply@blogger.com0tag:blogger.com,1999:blog-924983176051388356.post-24699027047228746112012-03-28T22:57:00.000-07:002012-03-29T00:59:58.475-07:00VanillinVanillin is the largest flavor component of the vanilla bean. It can also be synthesized . The synthetic is identical to the natural vanillin, but much less expensive. Vanilla extract contains vanilla and many other flavor components, which make the flavor more interesting.<br />
<br />
<a href="http://wiki.answers.com/Q/What_is_the_difference_between_vanillan_and_vanilla">source</a><br />
<br />
Natural Vanillin is processed by: First, the seed pods are blanched in hot water, to arrest the processes of the living plant tissues. Then, for 1–2 weeks, the pods are alternately sunned and sweated: during the day, they are laid out in the sun, and each night, wrapped in cloth and packed in airtight boxes to sweat. During this process, the pods become a dark brown, and enzymes in the pod release vanillin as the free molecule. Finally, the pods are dried and further aged for several months, during which time their flavors further develop. Several methods have been described for curing vanilla in days rather than months, although they have not been widely developed in the natural vanilla industry, with its focus on producing a premium product by established methods, rather than on innovations that might alter the product's flavor profile.<br />
<br />
In natural extraction, since vanillin is basically the heart of the vanilla bean, is a very potent antioxident showing benefits in even possitive progress towards necrosis (or death of), cervical cancer cells.<br />
Can also be chemically synthesized by: The biosynthesis, (the production of a chemical compound by a living organism), of vanillin is achieved by the conversion of <a href="http://ingredientslisting.blogspot.com/2012/03/tyrosine.html">tyrosine</a> into <a href="http://ingredientslisting.blogspot.com/2012/03/coumaric-acid-is-hydroxycinnamic-acid.html">4-coumaric acid</a> then into <a href="http://ingredientslisting.blogspot.com/2012/03/ferulic-acid.html">ferulic acid</a> and finally into vanillin. Vanillin is then converted into its corresponding <a href="http://ingredientslisting.blogspot.com/2012/03/glucose.html">glucose</a> <a href="http://ingredientslisting.blogspot.com/2012/03/esters.html">ester</a>. <br />
<br />
The conversion of <a href="http://ingredientslisting.blogspot.com/2012/03/ferulic-acid.html">ferulic acid</a> into vanillin is achieved by conversion of the <a href="http://ingredientslisting.blogspot.com/2012/03/carboxylic-acid.html">carboxylic acid</a> into a <a href="http://ingredientslisting.blogspot.com/2012/03/thioester.html">thioester</a> with <a href="http://ingredientslisting.blogspot.com/2012/03/acetyl-coa.html">acetyl-CoA</a>. The <a href="http://ingredientslisting.blogspot.com/2012/03/feruloyl-coa.html">feruloyl CoA</a> is then hydrated into <a href="http://ingredientslisting.blogspot.com/2012/03/4-hydroxy-3-methoxyphenyl.html">4-hydroy-3-methoxypheyl-B-hydroxyprpionyl CoA</a>. At this point, two different pathways have been purposed for the conversion of <a href="http://ingredientslisting.blogspot.com/2012/03/hmphp.html">HMPHP CoA</a> into vanillin. One pathway is similar to the <a href="http://ingredientslisting.blogspot.com/2012/03/oxidation.html">B-oxidation</a> of fatty acid, beginning with the <a href="http://ingredientslisting.blogspot.com/2012/03/oxidation_29.html">oxidation</a> of the <a href="http://ingredientslisting.blogspot.com/2012/03/hydroxyl.html">hydroxyl group</a>, cleavage, (division), to release <a href="http://ingredientslisting.blogspot.com/2012/03/acetyl-coa_29.html">acetyl-CoA</a> to form a shortened <a href="http://ingredientslisting.blogspot.com/2012/03/thioester.html">thioester</a> and then cleavage, (division), of the <a href="http://ingredientslisting.blogspot.com/2012/03/thioester.html">thioester</a> into an <a href="http://ingredientslisting.blogspot.com/2012/03/aldehyde.html">aldehyde</a>. The other pathway contains one enzyme that would simultaneously <a href="http://ingredientslisting.blogspot.com/2012/03/oxidation_29.html">oxidize</a> the <a href="http://ingredientslisting.blogspot.com/2012/03/hydroxyl.html">hydroxyl group</a> along with the release of <a href="http://ingredientslisting.blogspot.com/2012/03/acetyl-coa_29.html">acetyl-CoA</a>.<br />
<br />
<a href="http://en.wikipedia.org/wiki/Vanillin">source</a><br />
<br />
Since synthetic vanillin is derived from wood (and some are aged in oak barrels) those with severe allergies to trees can suffer from an allergy to the flavoring.<br />
But, how can you tell which is which? Especially in pre-made food? Check the ingredients. If the package says it contains “vanillin” or “artificial flavors,” stay away. These most likely contain the synthetic version of vanilla. Keep with packages that state the food was prepare with only natural ingredients.<br />
<br /><br />
<a href="http://www.blogger.com/Know%20What%20You're%20Eating:%20Artificial%20and%20Natural%20Vanillin%20%7C%20Suite101.com%20http://cynthia-holley.suite101.com/know-what-youre-eating-artificial-and-natural-vanillin-a319741#ixzz1qUTw5zBV">source</a><br />
<br />
The following is the chemical strand for Vanillin, OMG!!! No wonder I'm finding this close to impossible to define. :<br />
<br />
A vanillin:NAD<sup>+</sup> oxidoreductase comprising the amino acid sequence <br />
<table><tbody>
<tr><td></td></tr>
<tr><td>MetLeuAspValProLeuLeuIleGlyGlyGlnSerCysProAlaArgAspGlyArgThr</td><td></td></tr>
<tr><td></td></tr>
<tr><td>PheGluArgArgAsnProValThrGlyGluLeuValSerArgValAlaAlaAlaThrLeu</td></tr>
<tr><td></td></tr>
<tr><td>GluAspAlaAspAlaAlaValAlaAlaAlaGlnGlnAlaPheProAlaTrpAlaAlaLeu</td></tr>
<tr><td></td></tr>
<tr><td>AlaProAsnGluArgArgSerArgLeuLeuLysAlaAlaGluGlnLeuGlnAlaArgSer</td></tr>
<tr><td></td></tr>
<tr><td>GlyGluPheIleGluAlaAlaGlyGluThrGlyAlaMetAlaAsnTrpTyrGlyPheAsn</td></tr>
<tr><td></td></tr>
<tr><td>ValArgLeuAlaAlaAsnMetLeuArgGluAlaAlaSerMetThrThrGlnValAsnGly</td></tr>
<tr><td></td></tr>
<tr><td>GluValIleProSerAspValProGlySerPheAlaMetAlaLeuArgGlnProCysGly</td></tr>
<tr><td></td></tr>
<tr><td>ValValLeuGlyIleAlaProTrpAsnAlaProValIleLeuAlaThrArgAlaIleAla</td></tr>
<tr><td></td></tr>
<tr><td>MetProLeuAlaCysGlyAsnThrValValLeuLysAlaSerGluLeuSerProAlaVal</td></tr>
<tr><td></td></tr>
<tr><td>HisArgLeuIleGlyGlnValLeuGlnAspAlaGlyLeuGlyAspGlyValValAsnVal</td></tr>
<tr><td></td></tr>
<tr><td>IleSerAsnAlaProAlaAspAlaAlaGlnIleValGluArgLeuIleAlaAsnProAla</td></tr>
<tr><td></td></tr>
<tr><td>ValArgArgValAsnPheThrGlySerThrHisValGlyArgIleValGlyGluLeuSer</td></tr>
<tr><td></td></tr>
<tr><td>AlaArgHisLeuLysProAlaLeuLeuGluLeuGlyGlyLysAlaProLeuLeuValLeu</td></tr>
<tr><td></td></tr>
<tr><td>AspAspAlaAspLeuGluAlaAlaValGlnAlaAlaAlaPheGlyAlaTyrPheAsnGln</td></tr>
<tr><td></td></tr>
<tr><td>GlyGlnIleCysMetSerThrGluArgLeuIleValAspAlaLysValAlaAspAlaPhe</td></tr>
<tr><td></td></tr>
<tr><td>ValAlaGlnLeuAlaAlaLysValGlyThrLeuArgAlaGlyAspProAlaAspProGly</td></tr>
<tr><td></td></tr>
<tr><td>SerValLeuGlySerLeuValAspAlaSerAlaGlyThrArgIleLysAlaLeyIleAsp</td></tr>
<tr><td></td></tr>
<tr><td>AspAlaValAlaLysGlyAlaArgLeuValIleGlyGlyGlnLeuGluGlySerIleLeu</td></tr>
<tr><td></td></tr>
<tr><td>GlnProThrLeuLeuAspGlyValAspAlaSerMetArgLeuTyrArgGluGluSerPhe</td></tr>
<tr><td></td></tr>
<tr><td>GlyProValAlaValValLeuArgGlyGlyGlyGluGluAlaLeuLeuGlnLeuAlaAsn</td></tr>
<tr><td></td></tr>
<tr><td>AspSerGluPheGlyLeuSerAlaAlaIlePheSerArgAspThrGlyArgAlaLeuAla</td></tr>
<tr><td></td></tr>
<tr><td>LeuAlaGlnArgValGluSerGlyIleCysHisIleAsnGlyProThrValHisAspGlu</td></tr>
<tr><td></td></tr>
<tr><td>AlaGlnMetProPheGlyGlyValLysSerSerGlyTyrGlySerPheGlyGlyLysAla</td></tr>
<tr><td></td></tr>
<tr><td>SerIleGluHisPheThrGlnLeuArgTrpValThrLeuGlnAsnGlyProArgHisTyr</td></tr>
<tr><td></td></tr>
<tr><td>ProIle</td></tr>
<tr><td></td></tr>
</tbody></table>
(SEQ ID No 4) or a fragment or variant thereof. <br />
<br />
<a href="http://www.surechem.org/index.php?Action=document&docId=14132&db=USPTOA&tab=clms&lang=&db_query=0%3A%3A0%3A%3A0%3A&markupType=all">source</a><br />
<br />
A lot of things are saying that this starts off as an organic compound, but the process is seriously intense, to where this is nothing more than and EXTREMELY complicated chemical. <br />
<br />
<a href="http://ingredientslisting.blogspot.com/2012/03/disclaimer.html">Disclaimer</a>shybimbettehttp://www.blogger.com/profile/11962501028070424955noreply@blogger.com0tag:blogger.com,1999:blog-924983176051388356.post-64123308940036822912012-03-28T15:40:00.000-07:002012-03-28T15:40:34.304-07:00Smucker's Microwavable Hot Caramel Topping<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKPlLrR-3NyCGUUqiqCdkiJ1kh1WsEeZnzFfqkUe8lbRqpFTIgfLueEMRSX5YzfKfe1ADWqpeZ1CbY4Y-RY7ehFl2dtQG-5JII8uYJOqmGDf7eFc2CEYNvVAhwGE77bcBcVsjVt6gND_g/s1600/ProdAdminImage.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKPlLrR-3NyCGUUqiqCdkiJ1kh1WsEeZnzFfqkUe8lbRqpFTIgfLueEMRSX5YzfKfe1ADWqpeZ1CbY4Y-RY7ehFl2dtQG-5JII8uYJOqmGDf7eFc2CEYNvVAhwGE77bcBcVsjVt6gND_g/s320/ProdAdminImage.png" width="175" /></a></div>
<br />
Ingredients: Sugar, <a href="http://ingredientslisting.blogspot.com/2012/03/corn-syrup_07.html">Corn Syrup</a>, Nonfat Milk, <a href="http://ingredientslisting.blogspot.com/2012/03/high-fructose-corn-syrup.html">High Fructose Corn Syrup</a>, <a href="http://ingredientslisting.blogspot.com/2012/03/soybean-oil.html">Soybean Oil</a>, contains 2% or less of: Fully <a href="http://ingredientslisting.blogspot.com/2012/03/hydrogenated.html">Hydrogenated</a> <a href="http://ingredientslisting.blogspot.com/2012/03/cottonseed-oil.html">Cottonseed Oil</a>, Molasses, <a href="http://ingredientslisting.blogspot.com/2012/03/modified-corn-starch.html">Corn Starch-Modified</a>, <a href="http://ingredientslisting.blogspot.com/2012/03/natural-flavor.html">Natural Flavors</a> (From Milk and Soybean, (Soybeans being one of the most Genetically Modified plants in the world)), <a href="http://ingredientslisting.blogspot.com/2012/03/caramel-color.html">Caramel Color</a>, <a href="http://ingredientslisting.blogspot.com/2012/03/monoglyceride.html">Monoglycerides</a>, <a href="http://ingredientslisting.blogspot.com/2012/03/potassium-sorbate.html">Potassium Sorbate</a> (Preservative), <a href="http://ingredientslisting.blogspot.com/2012/03/sodium-phosphate.html">Sodium Phosphate</a>, <a href="http://ingredientslisting.blogspot.com/2012/03/sodium-citrate.html">Sodium Citrate</a>, Salt, <a href="http://ingredientslisting.blogspot.com/search?q=Xanthan+Gum">Xanthan Gum</a>, Vanillin (Artificial Flavor), Yellow 6, TBHQ (Antioxidant), Red 40.<br />
<br />
<a href="http://www.smuckers.com/products/ProductDetail.aspx?groupId=4&categoryId=10&flavorId=1027">source</a><br />
<br />
<a href="http://ingredientslisting.blogspot.com/2012/03/disclaimer.html">Disclaimer</a><br />shybimbettehttp://www.blogger.com/profile/11962501028070424955noreply@blogger.com0tag:blogger.com,1999:blog-924983176051388356.post-46587857012582623012012-03-28T00:51:00.002-07:002012-03-28T00:51:55.247-07:00Opinion on Smucker's Magic Shell S'mores Flavored Ice Cream ToppingWell, right off the bat, if it says it has high fructose corn syrup in it, there is no way in hades I will eat it. First off, it just gives me a headache, and then the people that make it, first say that it's natural cause it's made from corn, and then says to the people worried that it comes from genetically modified corn, that it doesn't have enough corn DNA in it, to worry about it. Ha ha ha, how's THAT for a contradiction? <br />
<br />
And again, I hate it when they add in Artificial Flavor.... Scary to think that Taurine (Cow puke), is considered a safe ingredient in food. And people look at artificial flavor as if, since the FDA says it's ok, then it must be so. REALLY? <br />
<br />
<a href="http://ingredientslisting.blogspot.com/2012/03/disclaimer.html">Disclaimer</a>shybimbettehttp://www.blogger.com/profile/11962501028070424955noreply@blogger.com0tag:blogger.com,1999:blog-924983176051388356.post-67905619946424916372012-03-28T00:47:00.002-07:002012-03-28T00:52:38.464-07:00Smucker's Magic Shell S'mores Flavored Ice Cream Topping<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6LWyRNrmODBKArE7rCKEMH3xAdXDwzCPi2HeP1UIviKb9ZLf6A9S4MYvOtzDJSjbX41hO7msZO0gZ0B0W0xLc3s1Kc0vUZwpHuwPM85n3lxC7y0UiumUo1z9sJGC3VRCu76eCqREO2GM/s1600/ProdAdminImage.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6LWyRNrmODBKArE7rCKEMH3xAdXDwzCPi2HeP1UIviKb9ZLf6A9S4MYvOtzDJSjbX41hO7msZO0gZ0B0W0xLc3s1Kc0vUZwpHuwPM85n3lxC7y0UiumUo1z9sJGC3VRCu76eCqREO2GM/s320/ProdAdminImage.png" width="159" /></a></div>
Ingredients: Sugar, Sunflower Oil, Coconut Oil, (Sunflower and Coconut oil are some of the healthier oils), <a href="http://ingredientslisting.blogspot.com/2012/03/cocoa.html">Cocoa</a>, <a href="http://ingredientslisting.blogspot.com/2012/03/bleached-flour.html">Bleached</a> Wheat Flour, Chocolate, Graham Flour, contains 2% or less of: <a href="http://ingredientslisting.blogspot.com/2012/03/partially-hydrogenated.html">Partially hydrogenated</a> <a href="http://ingredientslisting.blogspot.com/2012/03/soybean-oil.html">Soybean Oil</a>, <a href="http://ingredientslisting.blogspot.com/2012/03/high-fructose-corn-syrup.html">High Fructose Corn Syrup</a>, Dried Molasses, Salt, <a href="http://ingredientslisting.blogspot.com/2012/03/soy-lecithin.html">Soy Lecithin</a>, <a href="http://ingredientslisting.blogspot.com/2012/03/artificial-flavor.html">Artificial Flavor</a>, <a href="http://ingredientslisting.blogspot.com/2012/03/cocoa.html">Cocoa</a> processed with Alkali, Vanilla, <a href="http://ingredientslisting.blogspot.com/2012/03/malted-barley-flour.html">Malted Barley Flour</a>, Baking Soda, Cinnamon, Milk.<br />
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<a href="http://www.smuckers.com/products/ProductDetail.aspx?groupId=4&categoryId=8&flavorId=741">source</a><br />
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<br /><a href="http://ingredientslisting.blogspot.com/2012/03/opinion-on-smuckers-magic-shell-smores.html">Opinion</a><br />
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<a href="http://ingredientslisting.blogspot.com/2012/03/disclaimer.html">Disclaimer</a>shybimbettehttp://www.blogger.com/profile/11962501028070424955noreply@blogger.com0tag:blogger.com,1999:blog-924983176051388356.post-86623030968538436432012-03-28T00:28:00.002-07:002012-03-28T00:28:47.209-07:00Opinion on Smucker's Magic Shell Orange Creme Flavored Ice Cream ToppingAgain, I gotta give them kudos for using the Coconut and Sunflower oils. However, again, I don't find that that bit of healthy, makes up for the Yellow 6. Which I believe is a dangerous coloring, also, I always hate it when I see the generic "Natural and Artificially flavored". I've said it before, and I'll say it again, with 14,000 additives that companies can put in foods, and people are just waking up to what these additives can do, EVEN ON THEIR OWN. And studies haven't even started on what combinations, and mixtures of these additives are doing to us. I won't put this stuff in my mouth either.<br />
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<a href="http://ingredientslisting.blogspot.com/2012/03/disclaimer.html">Disclaimer</a>shybimbettehttp://www.blogger.com/profile/11962501028070424955noreply@blogger.com0tag:blogger.com,1999:blog-924983176051388356.post-30733937796455478642012-03-28T00:14:00.001-07:002012-03-28T00:29:26.809-07:00Smucker's Magic Shell Orange Creme Flavored Ice Cream Topping<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXJRBFAdU53m_vZM0MgH7DA8p5qb3P3dZp1l-t-Byk1WSjeWnTXCzIZa4v_fcuSpkRjwWX0Bt70Ur1OTYfuxU1ZJQTb9DdVTzMdrYaNX7O9ERkgM0qlwFusmv5Cf8aHA-7LiOlrVo3H2Y/s1600/ProdAdminImage.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXJRBFAdU53m_vZM0MgH7DA8p5qb3P3dZp1l-t-Byk1WSjeWnTXCzIZa4v_fcuSpkRjwWX0Bt70Ur1OTYfuxU1ZJQTb9DdVTzMdrYaNX7O9ERkgM0qlwFusmv5Cf8aHA-7LiOlrVo3H2Y/s320/ProdAdminImage.png" width="167" /></a></div>
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Ingredients: Sugar, Coconut Oil, Sunflower Oil, (Sunflower and Coconut oil are some of the healthier oils), Nonfat Dry Milk Solids, (Dry Milk), Whole Milk Solids, (Dry Milk), <a href="http://ingredientslisting.blogspot.com/2012/03/reduced-mineral-whey-powder.html">Reduced Mineral Whey Powder</a> (From Milk), contains 2% or less of: <a href="http://ingredientslisting.blogspot.com/2012/03/natural-flavor.html">Natural</a> and <a href="http://ingredientslisting.blogspot.com/2012/03/artificial-flavor.html">Artificial Flavor</a>s, <a href="http://ingredientslisting.blogspot.com/2012/03/yellow-6.html">Yellow 6 lake</a>, <a href="http://ingredientslisting.blogspot.com/2012/03/soy-lecithin.html">Soy Lecithin</a>, Salt.<br />
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<a href="http://www.smuckers.com/products/ProductDetail.aspx?groupId=4&categoryId=8&flavorId=855">source</a><br />
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<br /><a href="http://ingredientslisting.blogspot.com/2012/03/opinion-on-smuckers-magic-shell-orange.html">Opinion</a><br />
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<a href="http://ingredientslisting.blogspot.com/2012/03/disclaimer.html">Disclaimer</a>shybimbettehttp://www.blogger.com/profile/11962501028070424955noreply@blogger.com0tag:blogger.com,1999:blog-924983176051388356.post-44265522259673920942012-03-28T00:04:00.000-07:002012-03-28T00:15:13.737-07:00Opinion on Smucker's Magic Shell Cupcake Flavor Ice Cream ToppingOne thing I just can't understand, if chemicals, (and to me chemicals = pharmaceuticals), are so expensive, how are they so cheap, that they are added to foods instead of natural colors or additives? This is no where near on a list of things I would eat. With 4 of the most dangerous food colorings added. I just don't understand.<br />
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<a href="http://ingredientslisting.blogspot.com/2012/03/disclaimer.html">Disclaimer</a>shybimbettehttp://www.blogger.com/profile/11962501028070424955noreply@blogger.com0tag:blogger.com,1999:blog-924983176051388356.post-22824231572501641552012-03-27T23:56:00.001-07:002012-03-27T23:56:35.317-07:00Gum ArabicHardened sap of the acacia tree. It is used as a stabiliser in food.<br />
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The gum is harvested commercially from wild trees throughout the Sahel from Senegal and Sudan to Somalia, although it has been historically cultivated in Arabia and West Asia. It is collected from naturally occurring extrusions on the bark.<br />
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<a href="http://whatisthatingredient.com/ingredient.php?id=55">source</a><br />
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Though many believe that gum is primarily used for chewing, it has many other viable uses. Gum arabic is a type of gum that is used in everything from a food stabilizer to inks and textiles. It comes from the hardened sap of the Acacia Senegal and the Acacia Seyal trees.<br />
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This natural gum is usually free of color, odor, and taste. When the sap seeps from the tree and hits the air, it often hardens to form an oval the size of a pigeon's egg. It can almost be fully dissolved in its own volume of water. When sold alone, it can be in the form of syrup, powder, oil, chunks, or pellets.<br />
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Sap is grown for commercial use in Sudan, Somalia, Senegal, Arabia, Egypt, West Asia, and other countries. The sub-Saharan region has been given the moniker "the gum belt" for its high volume of gum arabic harvested. Sap trappers stimulate its flow by carefully stripping pieces of the bark once a year without injuring the tree. They are then able to extract the sap for approximately five weeks per year, ten years per tree.<br />
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<a href="http://www.wisegeek.com/what-is-gum-arabic.htm">source</a><br />
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<a href="http://ingredientslisting.blogspot.com/2012/03/disclaimer.html">Disclaimer</a><br />
<br />shybimbettehttp://www.blogger.com/profile/11962501028070424955noreply@blogger.com0tag:blogger.com,1999:blog-924983176051388356.post-63848309020484903142012-03-27T23:45:00.000-07:002012-03-27T23:45:00.285-07:00Reduced Mineral Whey PowderReduced Minerals Whey is obtained by the removal of a portion of the minerals from pasteurized whey. The dry product may not exceed 7% ash. Reduced minerals whey is produced by physical separation techniques such as precipitation, filtration or dialysis. The acidity of reduced minerals whey may be adjusted by the addition of safe and suitable pH-adjusting ingredients.<br />
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<a href="http://www.hoogwegtus.com/en/products/whey-products/reduced-minerals-whey-rmw/">source</a><br />
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<a href="http://ingredientslisting.blogspot.com/2012/03/disclaimer.html">Disclaimer</a><br />shybimbettehttp://www.blogger.com/profile/11962501028070424955noreply@blogger.com0tag:blogger.com,1999:blog-924983176051388356.post-2237375631623488692012-03-27T23:41:00.000-07:002012-03-28T00:05:36.330-07:00Smucker's Magic Shell Cupcake Flavored Ice Cream Topping<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG9lqjxtV2YP4ypwXMg1rFjf_4jbTH6JQeCoefSsrp6Amyofu1sy6yhl-BM04PJFcarwwd2xGeE-6XUHPn8OTrjYDOU8Fv_e61OumeYlu0gVi3hOe42iCmsmoFHOtvX7xpnt3kMPBkg50/s1600/ProdAdminImage.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG9lqjxtV2YP4ypwXMg1rFjf_4jbTH6JQeCoefSsrp6Amyofu1sy6yhl-BM04PJFcarwwd2xGeE-6XUHPn8OTrjYDOU8Fv_e61OumeYlu0gVi3hOe42iCmsmoFHOtvX7xpnt3kMPBkg50/s320/ProdAdminImage.png" width="167" /></a></div>
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Ingredients: Sugar, Coconut oil, Sunflower oil, (Sunflower and Coconut oil are some of the healthier oils), Nonfat Dry Milk Solids, (Dry milk), Whole Milk Solids, (Dry milk), <a href="http://ingredientslisting.blogspot.com/2012/03/reduced-mineral-whey-powder.html">Reduced Mineral Whey Powder</a> (From Milk), contains 2% or less of: Salt, <a href="http://ingredientslisting.blogspot.com/2012/03/soy-lecithin.html">Soy Lecithin</a>, <a href="http://ingredientslisting.blogspot.com/2012/03/natural-flavor.html">Natural</a> and <a href="http://ingredientslisting.blogspot.com/2012/03/artificial-flavor.html">Artificial Flavors</a>, <a href="http://ingredientslisting.blogspot.com/2012/03/gum-arabic.html">Gum Arabic</a>, <a href="http://ingredientslisting.blogspot.com/2012/03/blue-1.html">Blue 1</a>, <a href="http://ingredientslisting.blogspot.com/2012/03/yellow-5.html">Yellow 5</a>, <a href="http://ingredientslisting.blogspot.com/2012/03/red-40-lake.html">Red 40</a>, <a href="http://ingredientslisting.blogspot.com/2012/03/red-3.html">Red 3</a>.<br />
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<a href="http://www.smuckers.com/products/ProductDetail.aspx?groupId=4&categoryId=8&flavorId=743">source</a><br />
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<a href="http://ingredientslisting.blogspot.com/2012/03/opinion-on-smuckers-magic-shell-cupcake.html">Opinion</a><br />
<a href="http://ingredientslisting.blogspot.com/2012/03/disclaimer.html">Disclaimer</a>shybimbettehttp://www.blogger.com/profile/11962501028070424955noreply@blogger.com0tag:blogger.com,1999:blog-924983176051388356.post-24061787585061738872012-03-27T23:30:00.000-07:002012-03-27T23:30:03.505-07:00Smucker's Magic Shell Chocolate Fudge Ice Cream Topping<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3niIyypSgYyXfLykAz-gBpwOQHGdmYJ8AUuowb23FyFqY3A8m3odpivnR_wDiMxpSMUnUAPoVPipw5k-XJz-coT7pcYNnZMnAQWNi0nTm7emLqVH4KJzuXUpcw-S-5R-3KLgyCr7LGHc/s1600/ProdAdminImage.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3niIyypSgYyXfLykAz-gBpwOQHGdmYJ8AUuowb23FyFqY3A8m3odpivnR_wDiMxpSMUnUAPoVPipw5k-XJz-coT7pcYNnZMnAQWNi0nTm7emLqVH4KJzuXUpcw-S-5R-3KLgyCr7LGHc/s320/ProdAdminImage.png" width="159" /></a></div>
Ingredients: Sugar, Sunflower oil, Coconut oil, (Sunflower and Coconut oil are some of the healthier ils), <a href="http://ingredientslisting.blogspot.com/2012/03/dark-chocolate.html">Chocolate</a>, Whole Milk Solids, (Dried milk), <a href="http://ingredientslisting.blogspot.com/2012/03/cocoa.html">Cocoa</a> processed with Alkali, contains 2% or less of: <a href="http://ingredientslisting.blogspot.com/2012/03/soy-lecithin.html">Soy Lecithin</a>, Salt, Vanilla.<br />
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<a href="http://www.smuckers.com/products/ProductDetail.aspx?groupId=4&categoryId=8&flavorId=57">source</a><br />
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<a href="http://ingredientslisting.blogspot.com/2012/03/opinion-on-smuckers-magic-shell.html">Opinion</a><br />
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<a href="http://ingredientslisting.blogspot.com/2012/03/disclaimer.html">Disclaimer</a><br />shybimbettehttp://www.blogger.com/profile/11962501028070424955noreply@blogger.com0tag:blogger.com,1999:blog-924983176051388356.post-84923336581538910802012-03-27T23:13:00.003-07:002012-03-27T23:13:37.967-07:00Opinion on Smucker's Magic Shell ChocolateAlthough there is less processed ingredients in this version of their ice cream topping, I'm still a little leary to put it in my mouth. When they state that they use "Chocolate" as an ingredient. Chocolate is made many different ways, and with many different processing. The more the processing, the less it is good for you. So, stating just Chocolate, doesn't really tell me much. And if they're not forthright in telling me what's in it, I'm not gonna trust 'em. <br />
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<a href="http://ingredientslisting.blogspot.com/2012/03/disclaimer.html">Disclaimer</a>shybimbettehttp://www.blogger.com/profile/11962501028070424955noreply@blogger.com0