Lawsonia inermis Henna is a dye found in hair coloring, that is also used in a temporary body art known as mehndi. It is made from the dried leaf and petiole of Lawsonia alba Lam. (Lawsonia inermis L.). The dye is traditionally found in India, Pakistan, Iran, and North Africa—as well as in expatriate communities from these countries. The American Food and Drug Administration has not approved henna for direct application to the skin, but only for adding a deep red tint and shine to hair. Most ...

Including:

• Henna - Properties and Chemistry of Henna
• Henna - Use of Henna as Body Art
• Henna - Black Henna
• Henna - External references

Read more here: » Henna: Encyclopedia - Henna

A dye can generally be described as a colored substance that has an affinity to the substrate to which it is being applied. The dye is usually used as an aqueous solution, and may require a mordant to improve the fastness of the dye on the fiber. In contrast, a pigment generally has no affinity for the substrate, and is insoluble. Archaeological evidence shows that, particularly in India and the Middle East, dyeing has been carried out for over 5000 years. The dyes were obtained from either animal, vegetable or mineral origin, ...

Including:

• Dye - Organic dyes
• Dye - Natural dyes
• Dye - Animal origin
• Dye - Vegetable origin
• Dye - Inorganic dyes
• Dye - Food dyes
• Dye - Other
• Dye - Chemical classification

Read more here: » Dye: Encyclopedia - Dye

The FD&C is perhaps best known by the consumer because of its use in the naming of food coloring additives, such as "FD&C Yellow No. 6." The Act made the certification of food color additives mandatory. The FD&C lists nine certified color additives for use in the United States. Color additives derived from natural sources, such as vegetables, minerals or animals, and man-made counterparts of natural derivatives, are exempt from certification. Both artificial and natural color additives are subject to ri ...

See also:

Federal Food Drug and Cosmetic Act, Federal Food Drug and Cosmetic Act - Food coloring, Federal Food Drug and Cosmetic Act - Certifiable colors: name/common name, Federal Food Drug and Cosmetic Act - Related legislation

Read more here: » Federal Food Drug and Cosmetic Act: Encyclopedia II - Federal Food Drug and Cosmetic Act - Food coloring

Lycopene is a terpene assembled from 8 isoprene units. The color of lycopene is due to its many conjugated carbon double bonds. Each double bond reduces the energy required for electrons to transition to higher energy states, allowing the molecule to absorb visible light of progressively shorter wavelengths. Lycopene absorbs most of the visible spectrum, so it appears red. If lycopene is oxidized (for example, by reacting with bleaches or acids), the double bonds between carbon atoms will be broken, cleaving the molecule into s ...

See also:

Lycopene, Lycopene - Structure, Lycopene - Food Coloring

Read more here: » Lycopene: Encyclopedia II - Lycopene - Structure

The shape of an egg is approximately an oblate ellipsoid, but, while keeping cylindrical symmetry, there is typically not quite symmetry in a plane perpendicular to the long axis. See also oval (geometry). Egg food - Shell color. Different breeds of chicken can lay eggs with shells varying from whites through to brown and rarer colours such as speckled green. Although there are absolutely no nutritional differences, there is often a cultural preference for one colour over another. For example, in most regi ...

See also:

Egg food, Egg food - Nutrition of chicken eggs, Egg food - Health issues of eating chicken eggs, Egg food - Cholesterol and fat, Egg food - Contamination, Egg food - Ethical issues, Egg food - Cooking and preparation, Egg food - Egg substitutes for baking, Egg food - Egg characteristics, Egg food - Shell color, Egg food - Yolk color, Egg food - Abnormalities, Egg food - Trivia, Egg food - Pop culture, Egg food - Egg Attacks

Read more here: » Egg food: Encyclopedia II - Egg food - Egg characteristics

The shape of an egg is approximately an oblate ellipsoid, but, while keeping cylindrical symmetry, there is typically not quite symmetry in a plane perpendicular to the long axis. See also oval (geometry). Egg food - Shell color. Different breeds of chicken can lay eggs with Egg shells varying from whites through to brown and rarer colours such as speckled green. Although there are absolutely no nutritional differences, there is often a cultural preference for one colour over another. For example, in most ...

See also:

Egg food, Egg food - Nutrition of chicken eggs, Egg food - Health issues of eating chicken eggs, Egg food - Cholesterol and fat, Egg food - Contamination, Egg food - Cooking and preparation, Egg food - Egg substitutes for baking, Egg food - Egg characteristics, Egg food - Shell color, Egg food - Yolk color, Egg food - Abnormalities, Egg food - Ethical issues, Egg food - Trivia, Egg food - Pop culture, Egg food - Egg Attacks

Read more here: » Egg food: Encyclopedia II - Egg food - Egg characteristics

Chicken eggs are the most commonly eaten eggs, and are highly nutritious. They supply a large amount of complete protein—according to the Food and Agriculture Organization of the United Nations, egg protein is of a higher quality than all other food proteins—and provide significant amounts of several vitamins and minerals, including vitamin A, riboflavin, folic acid, vitamin B6, vitamin B12, choline, iron, calcium, phosphorous and potassium. They are also one of the least expensive single-food sources of complete prote ...

See also:

Egg food, Egg food - Nutrition of chicken eggs, Egg food - Health issues of eating chicken eggs, Egg food - Cholesterol and fat, Egg food - Contamination, Egg food - Ethical issues, Egg food - Cooking and preparation, Egg food - Egg substitutes for baking, Egg food - Egg characteristics, Egg food - Shell color, Egg food - Yolk color, Egg food - Abnormalities, Egg food - Trivia, Egg food - Pop culture, Egg food - Egg Attacks

Read more here: » Egg food: Encyclopedia II - Egg food - Nutrition of chicken eggs

Egg food - Cholesterol and fat. Chicken egg yolks contain a small amount of fat. People on a low-cholesterol diet may feel the need to cut down on egg consumption, although most of the fat in egg is unsaturated fat and may not be harmful. The egg white consists primarily of water (87%) and protein (13%) and contains no cholesterol and little if any fat. Some people try to avoid eggs in their diet because they are high in cholesterol which is concentrated in the yolk. This issue is sometimes addressed by removing some or all of the eggs' yolks. People sometimes do this the ...

See also:

Egg food, Egg food - Nutrition of chicken eggs, Egg food - Health issues of eating chicken eggs, Egg food - Cholesterol and fat, Egg food - Contamination, Egg food - Ethical issues, Egg food - Cooking and preparation, Egg food - Egg substitutes for baking, Egg food - Egg characteristics, Egg food - Shell color, Egg food - Yolk color, Egg food - Abnormalities, Egg food - Trivia, Egg food - Pop culture, Egg food - Egg Attacks

Read more here: » Egg food: Encyclopedia II - Egg food - Health issues of eating chicken eggs

Chicken eggs are the most commonly eaten eggs, and are highly nutritious. They supply a large amount of complete protein—according to the Food and Agriculture Organization of the United Nations, egg protein is of a higher quality than all other food proteins—and provide significant amounts of several vitamins and minerals, including vitamin A, riboflavin, folic acid, vitamin B6, vitamin B12, choline, iron, calcium, phosphorous and potassium. They are also one of the least expensive single-food sources of complete protei ...

See also:

Egg food, Egg food - Nutrition of chicken eggs, Egg food - Health issues of eating chicken eggs, Egg food - Cholesterol and fat, Egg food - Contamination, Egg food - Cooking and preparation, Egg food - Egg substitutes for baking, Egg food - Egg characteristics, Egg food - Shell color, Egg food - Yolk color, Egg food - Abnormalities, Egg food - Ethical issues, Egg food - Trivia, Egg food - Pop culture, Egg food - Egg Attacks

Read more here: » Egg food: Encyclopedia II - Egg food - Nutrition of chicken eggs

The primary cooking techniques for eggs are: baking boiling poaching frying Some common egg dishes are fried eggs omelettes scrambled eggs soufflé quiche egg salad century egg Eggs, particularly their yolks, are important as binding agents in many preparations in European cooking due to the emulsifying action of lecithin. This property is crucial for sauces such as mayonnaise and Hollandaise, custards such as crème anglaise, crème brûlée, flan and lemon c ...

See also:

Egg food, Egg food - Nutrition of chicken eggs, Egg food - Health issues of eating chicken eggs, Egg food - Cholesterol and fat, Egg food - Contamination, Egg food - Ethical issues, Egg food - Cooking and preparation, Egg food - Egg substitutes for baking, Egg food - Egg characteristics, Egg food - Shell color, Egg food - Yolk color, Egg food - Abnormalities, Egg food - Trivia, Egg food - Pop culture, Egg food - Egg Attacks

Read more here: » Egg food: Encyclopedia II - Egg food - Cooking and preparation

Egg food - Cholesterol and fat. Chicken egg yolks contain a small amount of fat. People on a low-cholesterol diet may feel the need to cut down on egg consumption, although most of the fat in egg is unsaturated fat and may not be harmful. The egg white consists primarily of water (87%) and protein (13%) and contains no cholesterol and little, if any, fat. Some people try to avoid eggs in their diet because they are high in cholesterol, which is concentrated in the yolk. This issue is sometimes addressed by removing some or all of the eggs' yolks. People sometimes do this the ...

See also:

Egg food, Egg food - Nutrition of chicken eggs, Egg food - Health issues of eating chicken eggs, Egg food - Cholesterol and fat, Egg food - Contamination, Egg food - Cooking and preparation, Egg food - Egg substitutes for baking, Egg food - Egg characteristics, Egg food - Shell color, Egg food - Yolk color, Egg food - Abnormalities, Egg food - Ethical issues, Egg food - Trivia, Egg food - Pop culture, Egg food - Egg Attacks

Read more here: » Egg food: Encyclopedia II - Egg food - Health issues of eating chicken eggs

The primary cooking techniques for eggs are: baking boiling poaching frying Some common egg dishes are boiled eggs eggs benedict fried eggs omelettes poached eggs scrambled eggs soufflé quiche egg salad century egg Eggs, particularly their yolks, are important as binding agents in many preparations in European cooking due to the emulsifying action of lecithin. This property is cruc ...

See also:

Egg food, Egg food - Nutrition of chicken eggs, Egg food - Health issues of eating chicken eggs, Egg food - Cholesterol and fat, Egg food - Contamination, Egg food - Cooking and preparation, Egg food - Egg substitutes for baking, Egg food - Egg characteristics, Egg food - Shell color, Egg food - Yolk color, Egg food - Abnormalities, Egg food - Ethical issues, Egg food - Trivia, Egg food - Pop culture, Egg food - Egg Attacks

Read more here: » Egg food: Encyclopedia II - Egg food - Cooking and preparation

Color therapy: (chromopathy, chromotherapy, color healing): Method that states that colors - e.g. of light, food, and clothing - have wide ranging curative effects. Supposedly, cures result from correction of "color imbalances." Color therapy often is a form of chakra healing.

(See also: Color therapy, Alternative Health, Body Mind and Soul)

color therapy (chromopathy, chromotherapy, color healing): Method whose principle is that colors - e.g., of light, food, and clothing - have wide-ranging curative effects. , cures result from correction of color imbalances. Color therapy often is a form of chakra healing.

(See also: Color therapy, Body Mind and Soul, Alternative Health, Alternative Health Dictionary)

Health Foods - Foods purported to be produced without the use of chemical fertilizers, herbicides or pesticides sprays and sold without the addition of chemical additives (preservatives, filters, article flavoring or coloring agents). Many are claimed to be natural (ie, not containing added chemicals) and purported to be healthier than the usual foods.

(See also: Health Foods, Alternative Health, Body Mind and Soul)

Rainbow Diet: A theistic form of vegetarianism, chakra healing, and color therapy advanced by Gabriel Cousens, M.D., a practitioner of auricular acupuncture, crystal healing, and homeopathy. Cousens is the author of Conscious Eating, Sevenfold Peace, and Spiritual Nutrition and The Rainbow Diet (1986).

The Rainbow Diet's principle is that every colored food - except flesh, fast food, junk food, frozen food, and irradiated food - builds, cleanses, energizes, heals, and rebalances those glands, organs, and nerve centers associated with whichever major chakra is related to the food's surface color.

(See also: Rainbow Diet, Body Mind and Soul, Alternative Health, Alternative Health Dictionary)

Doughnut food - Varieties. Sprinkle(d) doughnuts are doughnuts covered with sprinkles that adhere to the icing. These sprinkles may vary in color and are sometimes offered in holiday schemes (e.g. red and green sprinkles for Christmas or yellow, orange, and black for Halloween). Doughnut food - Regional variations. In the Netherlands, the Oliebollen, referred to in cookbooks as Dutch Doughnuts, contain pieces of apple and/or dried fruit like raisins, and are tradition ...

See also:

Doughnut food, Doughnut food - Overview, Doughnut food - History, Doughnut food - Variations, Doughnut food - Varieties, Doughnut food - Regional variations, Doughnut food - Doughnuts and topology, Doughnut food - Doughnuts and Popular Culture, Doughnut food - Doughnut Restaurant Chains, Doughnut food - Canada, Doughnut food - U.S.A.

Read more here: » Doughnut food: Encyclopedia II - Doughnut food - Variations

In a departure from the food guide pyramid, no foods are pictured on the MyPyamid logo itself. Instead, the logo emphasizes physical activity by showing a person climbing steps on the side of the pyramid. Colored vertical bands represent different food groups. MyPyramid is also intentionally simpler than the food guide pyramid after several USDA studies indicated that consumers widely misunderstood the original design. Consumers are asked to visit the < ...

See also:

MyPyramid, MyPyramid - Overview, MyPyramid - Themes, MyPyramid - Differences from the food guide pyramid, MyPyramid - Development, MyPyramid - Criticism, MyPyramid - Critiques, MyPyramid - Alternative pyramids

Read more here: » MyPyramid: Encyclopedia II - MyPyramid - Differences from the food guide pyramid

vegetarian: Shakahara. Of a diet which excludes meat, fish, fowl and eggs. Vegetarianism is a principle of health and environmental ethics that has been a keystone of Indian life for thousands of years.

Vegetarian foods include grains, fruits, vegetables, legumes and dairy products. Natural, fresh foods, locally grown, without insecticides or chemical fertilizers, are preferred. The following foods are minimized: frozen and canned foods, highly processed foods, such as white rice, white sugar and white flour; and "junk" foods and beverages (those with abundant chemical additives, such as artificial sweeteners, colorings, flavorings and preservatives).

A person following a vegetarian diet is called a shakahari.

See: guna, mansahari, yama-niyama.

(See also: Vegetarian, Hinduism, Body Mind and Soul)

vegetarian: Shakahara. Of a diet which excludes meat,

fish, fowl and eggs. Vegetarianism is a principle of health

and environmental ethics that has been a keystone of

Indian life for thousands of years. Vegetarian foods

include grains, fruits, vegetables, legumes and dairy

products. Natural, fresh foods, locally grown, without

insecticides or chemical fertilizers, are preferred. The

following foods are minimized: frozen and canned foods,

highly processed foods, such as white rice, white sugar

and white flour; and "junk" foods and beverages (those

with abundant chemical additives, such as artificial

sweeteners, colorings, flavorings and preservatives). A

person following a vegetarian diet is called a shakahari.

See: guna, mansahari, yama-niyama.

(See also: Vegetarian, Hinduism, Body Mind and Soul)

ORGANIC FOOD

Is cultivated and processed without the use of synthetic fertilizers, pesticides (insecticides and herbicides), preservatives, colorings, artificial additives or radiation. Certified Organically grown food is such: that has been grown on land where synthetic fertilizers or pesticides have not been used for five years; that has been inspected by a licensed independent third party; and that the product is supported by documentation on soil tests, a statement of organic intent, and an affidavit of confirmation.

(See also: ORGANIC FOOD, Alternative Health, Holistic Health, Body Mind and Soul)