Common salt is a mineral composed primarily of sodium chloride. Salt is essential for animal life, and saltiness is one of the basic human tastes. In general, Americans should limit daily sodium consumption to 2,300 milligrams, but this is an upper safe limit, not a recommended daily allowance.
The FDA requires the term natural flavor or natural flavoring be applied for any substance, the function of which is to impart flavor, which is derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, fish, poultry, eggs, dairy products, or fermentation products thereof.
Spinach is a leafy green vegetable rich in vitamin K, vitamin A, manganese, folate, magnesium, iron, copper, vitamin B6, vitamin B2, vitamin E, calcium, vitamin C, and potassium. In addition, spinach is antioxidant packed and contains a wide variety of other health-supportive nutrients that help strengthen bones and prevent cancers.
The generalized name for sweet, short-chains of soluble carbohydrates. The world produced about 168 million tonnes of sugar in 2011. The average person consumes about 24 kilograms (53 lb) of sugar each year (33.1 kg in industrialised countries), equivalent to over 260 food calories per person, per day. New FDA nutrition facts labels recommend no more than 50g of added sugars per day. Potential negative health effects of excess sugar consumption include addiction, Alzheimer's disease, changes in blood glucose levels, cardiovascular disease, hyperactivity, obesity, diabetes, and tooth decay.
Cellulose gum is essentially a thickening agent used in all kinds of food products. Many diet and low-fat products will use food additives like cellulose gum to give the food a thicker and creamier consistency, making it that much more appealing to consumers.
Produced by fermentation of a carbohydrate. Derived from a variety of sources including corn and wheat. Used to thicken and stabilize a variety of foods. Even in small amounts, can greatly increase viscosity of liquid.