Glossary
This category will include an explanation of recipe ingredients and words relating to health and midlife.
The “new” words in an article will be in bold italics, to distinguish them from titles of books in italics and posting “categories” in bold.
Agave nectar is a liquid sweetener made from the cactus plant that the book Naked Chocolate recommends as being compatible with raw chocolate.
Anthocyanins- Eaten in large amounts by primitive humans, anthocyanins are antioxidant flavonoids that protect many body systems. They have some of the strongest physiological effects of any plant compounds, and they are also things of beauty: anthocyanins provide pigment for pansies, petunias, and plums.
Antioxidants-a classification of several organic substances, including vitamins C and E, vitamin A (which is converted from beta-carotene), selenium (a mineral), and a group known as the carotenoids. Carotenoids, of which beta- carotene (See beta-carotene definition below) is the most popular, are a pigment that adds color to many fruits and vegetables. For example, without carotenoids, carrots and mangoes wouldn’t be orange. Together as antioxidants, these substances are thought to be effective in helping to prevent cancer, heart disease, and stroke. (Source: www.goaskalice.columbia.edu-This is the online Columbia University Health Service.)
Beta-carotene is the molecule that gives carrots their orange colour. It is part of a family of chemicals called the carotenoids, which are found in many fruit and vegetables, as well as some animal products such as egg yolks. Carotenoids were first isolated in the early 19th century, and have been synthesised for use as food colourings since the 1950s. Biologically, beta-carotene is most important as the precursor of vitamin A. It also has anti-oxidant properties and may help in preventing cancer and other diseases. (Source: http://www.chm.bris.ac.uk/motm/carotene/beta-carotene_home.html)
Buckwheat Groats- Buckwheat groats are not a true grain, but rather a seed that is cooked like a grain. When roasted it is called kasha and used in Eastern European dishes, such as Kasha Varnishkas (buckwheat with bowtie noodles, a favorite Jewish family dish of mine.)
Bulgur- (Also spelled bulgur, bulgar, or burghul. This is made by parboiling the wheat, drying it, then coarsely grinding it. At that point, the outer layers of the bran are removed — traditionally by hand — after which, the grains are cracked. It is generally available in three textures, fine, medium and coarse, and you can sometimes find organic burghul. After cracking, it is ready for steaming or boiling. (Used in tabouli, defined below.) The distinctive nutty taste is the result of the inner layers of bran that are retained. (Source: The Oxford Companion to Food by Davidson, reprinted in www.chef.com, who explains the difference between cracked wheat and bulgur.)
Capsaicin-The chemical compound capsaicin (8-methyl-N-vanillyl-6-nonenamide) is the active component of chili peppers, which are plants belonging to the genus Capsicum. It is an irritant for mammals, including humans, and produces a sensation of burning in any tissue it comes in contact with.(Source: http://en.wikipedia.org/wiki/Capsaicin)
Chlorophyll-Chlorophyll is a green pigment found in most plants, algae, and cyanobacteria. Its name is derived from ancient Greek: chloros = green and phyllon = leaf. Chlorophyll absorbs most strongly in the blue and red but poorly in the green portions of the electromagnetic spectrum, hence the green color of chlorophyll-containing tissues like plant leaves. (source: www.wikipedia.com)
Enzymes- (In the context of this website, food enzymes are the focus.) Ezymes are protein carriers with a vital energy factor. Metabolic enzymes run our bodies, digestive enzymes digest our food, and food enzymes from raw foods start food digestion. Proteases are digestive enzymes that digest proteins, amalyses digest carbohydrates, and lipases digest fat. According to Dr. Edward Howell’s book, Enzyme Nutrition, Avery Pub., “Nature’s plan calls for food enzymes to help with digestion instead of forcing the body’s digestive enzymes to carry the whole load.” (p. 3) Howell believes that the more uncooked foods we eat, the bigger our bank account of metabolic and digestive enzymes to run the body more efficiently, which results in better health.
Flavonoids-Flavonoids are compounds found in fruits, vegetables, and certain beverages that have diverse antioxidant effects to promote health. Also referred to as bioflavonoids.
Free Radicals- Based on the free-radical theory of aging (FRTA)— organisms age because protein, lipid and nucleic acids (DNA, RNA) accumulate free radical damage with the passage of time. Free radical attack on protein, lipid and nucleic acids leads to a reduction in their respective function, thereby decreasing cell function, then organ function, and finally, organismal function. Any element that has an unpaired electron in its outermost shell is considered to possess a “free radical.” (Source:http://en.wikipedia.org/wiki/free radical theory) (Antioxidants are considered important free radical fighters. See antioxidants above.)
Fructose- Fructose (or levulose) is a simple sugar (monosaccharide) found in many foods and is one of the three most important blood sugars along with glucose and galactose. Honey; tree fruits; berries; melons; and some root vegetables, such as beets, sweet potatoes, parsnips and onions, contain fructose, usually in combination with sucrose and glucose. (Source: http://en.wikipedia.org/wiki/Fructose)
Kasha- See Buckwheat Groats
Legumes(Also called Pulses)
A pod, such as that of a pea or bean, that splits into two valves with the seeds attached to one edge of the valves;such a pod or seed used as food. 2. A plant of the pea family.
[This word is from the from the French-légume, from the Latin word legmen, which means bean.]
(Source:http://www.thefreedictionary.com/Legumes)
Lycopene--A red carotenoid (mainly yellow,orange, or red fat soluble) pigment present in tomatoes and many berries and fruits. (The Oxford American Dictionary)
Macrobiotic-Nutritionally, a diet of whole foods based on the Taoist principles of the balance of yin and yang (female/male; passive/active; moon/sun, light/dark-contrasting or opposite principles using the symbol of a circle partially black and partially white, with a white dot in the black and a block spot in the white. Also refers to a whole life style of balance.
Mole- (IPA: /ˈmo.le/) is the generic name for several sauces used in Mexican cuisine, as well as for dishes based on these sauces. In English, it often refers to a specific sauce which is known in Spanish by the more specific name mole poblano. The word is also widely known in the combined form guacamole (avocado mole).
(Source: http://en.wikipedia.org/wiki/Mole_(sauce)
Organic Foods-Food grown without any synthetic ingredients (ex. Pesticides). This mean produce and processed foods (ex. oatmeal) that are labeled 100% organic. Just “organic” means at least 95% of the ingredients in a food package are organically produced. If a product is labeled “made with organic ingredients,” this means that 70% of the ingredients are organic and the other 30% must come from the USDA’s approved list. (Read labels to be sure you are getting what you want!) Source: My March 2006 Blog.
Osteopenia & Osteporosis- Both are related to thinning of the bones. Osteopenia is defined as thinning of the bones and a precursor to osteoporosis, when the bones have become porous and fragile.
Phytonutrients- Phytochemicals are sometimes referred to as phytonutrients and are said to be any chemical or nutrient derived from a plant source. (Source:http://encyclopedia.thefreedictionary.com/phytonutrient)
Pilaf-Also spelled pilau, perloo, perlau, plaw, pilaw, and pilaff, is a Middle Eastern and Central and South Asian dish in which a grain, such as rice or cracked wheat, is generally first browned in oil, and then cooked in a seasoned broth. Depending on the local cuisine it may also contain a variety of meat and vegetables. (Source: Wikipedia)
Simmer-Saute is a term I use to describe cooking veggies in a small amount of water, stock, or tomato juice until liquid is absorbed, stirring often.
Stevia-From a South American plant called Stevia, this herb has an abundance of positive effects. The whole leaf contains numerous phytonutrients and trace minerals and is much sweeter than sugar with out negative effects. It can sweeten with no calories, no carbohydrates, no tooth decay and is diabetic safe. Stevia nourishes the pancreas and does not raise blood glucose levels, making it not only safe for diabetics but also beneficial. (Source: www.alacarb.com/glossary.html)
Tabouli (also spelled taboulleh and tabouley, among other Arabic spellings)-This is a Mediterranean salad dish, with the primary ingredients of bulgur, finely chopped parsley, mint, tomato, scallion (spring onion), and other herbs with lemon juice and various seasonings, generally including black pepper and sometimes cinnamon and allspice. In Lebanon and Syria, where the dish originated, it is often eaten by scooping it up in Romaine lettuce leaves. (Source: Wikipedia.com)
Tempeh-A fermented food made from soybeans, most popular in Indonesia, where it is a staple, and other parts of Southeast Asia. Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and eating qualities, as tempeh’s fermentation process and its retention of the whole bean give it a higher content of dietary fiber and vitamins, as well as firmer texture and stronger flavor. Tempeh is used worldwide in vegetarian cuisine; some consider it to be a meat analogue. Source: www.wikipedia.com
Vegan-Refers to a vegetarian who eats no animal or animal byproducts (dairy, eggs) and uses no animal products (fur, silk, wool) or skin products tested on animals.