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Guar gum: guaran: Obstruction of gastrointestinal tract [5] Gugulipid: guggal, guggul, Mukul myrrh tree Commiphora mukul "Headache, nausea, hiccups, diminished efficacy of other cardiovascular drugs including diltiazem and propranolol" [3] Hawthorn: common hawthorn, may, mayblossom, maythorn, quickthorn, whitethorn, motherdie, haw Crataegus ...
Glycerol ester of wood rosin (or gum rosin), also known as glyceryl abietate or ester gum, is an oil-soluble food additive (E number E445). The food-grade material is used in foods, beverages, and cosmetics to keep oils in suspension in water, [ 2 ] and its name may be shortened in the ingredient list as glycerol ester of rosin .
Additives are used for many purposes but the main uses are: Acids Food acids are added to make flavors "sharper", and also act as preservatives and antioxidants. Common food acids include vinegar, citric acid, tartaric acid, malic acid, folic acid, fumaric acid, and lactic acid.
Leafy vegetables like lettuce, spinach, and cabbage are among the top sources of foodborne illness in the U.S., according to the CDC, which studied the nation's most common sources of foodborne ...
An "incident" of chemical food contamination may be defined as an episodic occurrence of adverse health effects in humans (or animals that might be consumed by humans) following high exposure to particular chemicals, or instances where episodically high concentrations of chemical hazards were detected in the food chain and traced back to a particular event.
Too much moisture is what causes leafy greens to turn soft and rot. Here are four ways to keep moisture at a minimum: Here are four ways to keep moisture at a minimum: Buy only fresh greens.
“Too much protein can increase the risk of kidney stones and, in severe cases, kidney damage,” warns Best. “If you notice kidney pain or changes in urination, it might be time to reevaluate ...
Bubble gum usually contains 15–20% gum base, while chewing gum contains 20–25% gum base and sugar-free chewing gum contains 25–30% gum base. Researchers at the University of Illinois at Urbana–Champaign and at Wm. Wrigley Jr. Company are studying the possibility of making gum base with biodegradable zein (corn protein). [5]