Aspartame is roughly 200 times sweeter than sucrose and is fully digested by the body, breaking down to methanol, formaldehyde, formic acid, phenylalanine and aspartic acid. In carbonated drinks, it also creates a substance called aspartylphenylalanine diketopiperazine. US FDA has set the ADI for aspartame at 50 mg/kg of body weight/day. In contrast, the European Commission’s Scientific Committee on Food (SCF) has set it at 40 mg/kg. This means that an adult should not consume more than 20 aspartame-sweetened 12oz carbonated soft drinks per day.
methyl ester of the aspartic acid/phenylalanine dipeptide used as a sugar substitute in some foods and beverages. Aspartame is a non-saccharide sweetener, and as a non-carbohydrate it differentiates from other sweeteners like sucrose and glucose. It is also classified as artificial and non-nutritive - as it has only 4 calories per gram.
Aspartame is roughly 200 times sweeter than sucrose and is fully digested by the body, breaking down to methanol, formaldehyde, formic acid, phenylalanine and aspartic acid. In carbonated drinks, it also creates a substance called aspartylphenylalanine diketopiperazine. US FDA has set the ADI for aspartame at 50 mg/kg of body weight/day. In contrast, the European Commission’s Scientific Committee on Food (SCF) has set it at 40 mg/kg. This means that an adult should not consume more than 20 aspartame-sweetened 12oz carbonated soft drinks per day.
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Several hundred mold species found in various climates worldwide. Belongs to Ascomycota (sac fungi) group. Common contaminants of starchy foods (such as bread and potatoes), and grow in or on many plants and trees. Aspergillus niger can be found growing on damp walls, as a major component of mildew. Aspergillus oryzae can be found in Japanese sake where it is used to break down the starches (rice, manioc) into simpler sugars. Some Aspergillus species are pathogenic. Aspergillus flavus produces aflatoxin which is both a toxin and a carcinogen, and which can contaminate foods such as nuts. The most common causing allergic disease are Aspergillus fumigatus and Aspergillus clavatus. Acetylsalicylic acid (ASA) used medicinally to relieve mild or chronic pain and to reduce fever and inflammation. Pure synthetic aspirin has only been manufactured and marketed since 1899, but plant extracts such as willow bark and spiraea rich in salicylic acid had been known to help alleviate headaches, pains (rheumatism, headache, neuralgia, arthritis, gout, and angina.), and reduce fevers since antiquity. Aspirin is part of a group of medications called nonsteroidal anti-inflammatory drugs (NSAIDs). Used long-term, at low doses, aspirin could help prevent heart attacks, strokes, and blood clot formation. Aspirin may be effective at preventing certain types of cancer, particularly colorectal cancer. a defect in the eye or in a lens caused by a deviation from spherical curvature, which results in distorted images, as light rays are prevented from meeting at a common focus. The amount of astigmatism can be estimated by shining a light into the eye while manually introducing a series of lenses between the light and the eye. This test is called retinoscopy. In an eyeglass prescription, second column Cylinder (CYL) - indicates the amount of lens power for astigmatism. The number in the cylinder column may be preceded with a minus sign (for the correction of nearsighted astigmatism) or a plus sign (for farsighted astigmatism). Cylinder power always follows sphere power in an eyeglass prescription. There are three primary types of astigmatism:
Also called huang qi, milk vetch, locoweed, and goat's-thorn this plant comes from a type of bean or legume. While there are about 3,000 species of astragalus, most herbal supplements contain Astragalus propinquus (also known as Astragalus membranaceus). This herb used in traditional Chinese medicine that can keep your energy going, boost immune system and get you through the day. Astragalus may help protect the body from diseases such as cancer and diabetes. as It contains antioxidants. Astragalus is used to protect and support the immune system, preventing colds and upper respiratory infections, lowering blood pressure, treating diabetes, and protecting the liver. It also has antibacterial and anti-inflammatory propertiesBiotechnology firms Geron Corporation and TA Therapeutics of Hong Kong have been working on deriving a telomerase activator from it. There also might be a possibility of an herbal extract called TAT2 (Cycloastregenol) to be used to help combat HIV, as well as infections associated with chronic diseases or aging. Astringent flavor comes from compounds that shrink or constrict and tighten body tissues, absorb water and dry fats. Astringent taste is dry, cooling, and heavy by nature. It can be found in legumes (such as beans and lentils), raw fruits (including cranberries, pomegranates, pears, and dried fruit), vegetables (such as, broccoli, cauliflower, artichoke, asparagus and turnip), grains (such as rye, buckwheat, and quinoa), spices and herbs (including turmeric and marjoram), coffee, and tea. Lighter astringent taste can be found in popcorn. Distilled vinegar, very cold water, and rubbing alcohol also add to astringent flavors. Tannins are what cause red wine’s dry and astringent taste, which is particularly noticeable on the front and center part of the tongue. Astringent taste is not as cold as Bitter taste but has a greater cooling effect on the body than Sweet taste. Astringent taste is classified more in relation to its effect on the tongue than its actual taste. It creates a puckering sensation in the mouth (such as cranberries) or a dry, chalky feeling (such as many beans). Foods like broccoli or cauliflower have a mildly Astringent taste that is less detectable. Dry foods such as crackers and chips, most raw vegetables, and the skins of fruits also have Astringent qualities. Atrial fibrillation (also known as AFib or AF) is the most common type of arrhythmia when the heart can beat too fast, too slow, or with an irregular rhythm. In a normal heart, the four chambers of the heart beat in a steady, rhythmic pattern. With AFib , the atria (upper chambers of the heart) fibrillate (contract very fast and irregularly - quiver or twitch quickly) and create an irregular rhythm. About 15–20 % of people who have strokes have this heart arrhythmia, and 10% have a heart attack, but prognostic influence is disputed and only 33% of AF patients think atrial fibrillation is a serious condition. feeling of fullness or pressure in the ear, congested or stuffed ears, specifically when doing things like yawning or swallowing. Can originate from the outer ear, the middle ear, the inner ear, or due to problems in the internal auditory canal (IAC) and cerebellopontine angle area. Cerumen, debris, or hair in the ear canal can contribute to a sensation of fullness in the ear. In addition, some outer ear canal infections, such as fungal or yeast infections, lead to symptoms of ear fullness. These problems can be easily detected by microscopy and resolved by thorough cleaning of the ear canal by instrumentation or aspiration. Problems in the middle ear can include fluid, negative pressure due to a Eustachian tube dysfunction, an abnormally open (patulous) Eustachian tube, fixation of the ossicular chain or a mass or cholesteatoma in the middle ear. Increased inner ear fluid pressure, as seen in hydrops or Ménière’s disease can also result in a sensation of fullness. Often patients having a low frequency sensorineural hearing loss or experiencing a sudden sensorineural hearing loss will have a sensation of pressure in the ear. Other causes can include tumors (identifiable with an MRI or CT scan) or temporomandibular joint inflammation (TMJ). A tetrameric or dimeric glucoprotein found in uncooked egg white. It can bind to and inactivate biotin, and when present in abundance could result in a deficiency of biotin (Vitamin H, that like other B vitamins helps the body to convert food (carbohydrates) into fuel (glucose), which is used to produce energy, and promotes growth. It could also inhibit bacterial growth acting as an antibiotic). A pear-shaped fruit from Persea americana with a rough leathery skin, light-green smooth oily edible flesh, and a large stone. While avocados are technically fruits, they are considered vegetables from a culinary perspective. Also known as Alligator Pear (Avogado pear). In South America, some call it la manzana del invierno, “the apple of the winter.” There are dozens of varieties of avocadoes. The rich and creamy Haas variety is most popular in the United States. It's the leading variety of California Avocado. Fuerto, Zutano and Bacon varieties are usually sold during fall and winter months. Avocado flesh increases absorption of two key carotenoid antioxidants - lycopene and beta-carotene, contains good fats - polyhydroxylated fatty alcohols (PFAs) - with antiinflammatory properties, helps lower the bad cholesterol and supports cardiovascular health, promotes blood sugar regulation and improves skin. It could have side effects if eaten in large amounts or some combinations: for example, avocado oil with vitamin B12 applied to skin to relive psoriasis may cause mild itching. People sensitive to sorbitol or FODMAPs could experience bloating, pain and diarrhea from even small amounts of avocado or guacamole. Avocado seed is extremely bitter due to high concentration of tannins and is toxic to birds because contains persin. According to some sources it contains antioxidants, phosphorus and soluble fiber and might provide health benefits if consumed in small amounts but it's not supposed to be used for human consumption. |
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