a very sweet (173% sweetness compared to sucrose) monosaccharide hexose sugar found especially in honey and fruit. Molecular formula: C6H12O6 
Maximum ingestible capability for over 50% of humans is 25–50 g.
Absorption of free fructose in the small intestine differs markedly from glucose and is primarily mediated by the GLUT5 transporter, with possible participation of GLUT2.  Lactic acid bacteria (LAB), particularly the lactobacilli, represent the best characterized group of fructophilic microbes.. Other bacteria capable of metabolizing fructose are Bifidobacterium and Faecalibacterium (Clostridium cluster IV)..

​acyclic monoterpene-alcohol with a sweet rose-like scent. It's slightly ethereal and ozonic, even somewhat salty like sushi. It's a main chemical of rose oil, palmarosa oil, and citronella oil. It is naturally present in bergamot, carrot, coriander, lavender, lemon, lime, nutmeg, orange, rose, blueberry and blackberry. In acidic environments, it converts into alpha-terpineol that smells of lilac. Geraniol blends well with other flavors and is also a "floraliser“ enhancing, for example, green freshness of a rose. It is used in flavors such as peach, raspberry, grapefruit, red apple, plum, lime, orange, lemon, watermelon, pineapple, and blueberry. It is an active ingredient in Deo perfume candy and Otoko Kaoru chewing gums, hundreds of perfumes designed for men and women, lotions, shampoos, hairsprays, cigarettes, mosquito repellents and soaps.

A simple monosaccharide (sugar) with a molecular formula of C6H12O6. Glucose has several forms. One form is D-glucose, also known as dextrose. The "D" refers to the arrangement of alcohol, or OH, groups on the carbon skeleton of the sugar. L-Glucose could be a low-calorie sweetener, but it does not occur in nature and is too costly to produce. Another form of glucose is beta-D-glucopyranose. As in straight chain D-glucose, the "D" refers to the arrangement of alcohol groups on the carbon skeleton. alpha-D-glucopyranose differs from beta-  by the orientation of a single alcohol group around the cyclic carbon backbone. Alpha-D-glucopyranose can be found in solution, or combined with other molecules of sugar. Digestible starch is made of many hundreds of linked alpha-D-glucopyranose units.

proteins that remain when starch is removed from cereal grains, giving cohesiveness, viscosity and elastic texture to dough.
Gluten proteins consist of the soluble gliadins  (α, γ, and ω) and the insoluble glutenins. Each gluten protein type consists or two or three different structural domains; one of them contains unique repetitive sequences rich in glutamine and proline.

Gluten proteins are found in grains like wheat, barley, and rye, commonly in foods like bread, baked goods, crackers, pasta, cereals. Surprising foods that may contain gluten includes caramels, licorice, soy sauce, salad dressings.

For people with celiac disease (1% of population), gluten is toxic even at concentrations as little as 50 mg per day  - or one fresh breadcrumb. For those with non-celiac gluten intolerance (common in allergic patients), slightly higher levels can be consumed. Common symptoms of Non-celiac gluten sensitivity (NCGS) are mental fatigue ("brain fog"), lack of energy or lethargy, gas, bloating, abdominal pain or cramps, diarrhea and even constipation. At this time it is unclear if gluten is the cause of NCGS or if it might be a reaction to a specific sugar or chemical component found in wheat. For everybody else, eating reasonable amounts of gluten would diversify their diets and help to maintain populations of beneficial bacteria supporting immune system.

One of the most common saturated fatty acids in the Western diet, also known as Palmitic acid, Pentadecanecarboxylic acid and Cetylic acid; CAS 57-10-3, Hexadecanoic acid, n-Hexadecoic acid; Palmitic acid; Pentadecanecarboxylic acid; 1-Pentadecanecarboxylic acid, Cetylic acid, Emersol 140, Emersol 143, Hexadecylic acid; Hydrofol, Hystrene 8016, Hystrene 9016, Industrene 4516, Glycon P-45, Prifac 2960, NSC 5030, Kortacid 1695, Palmitic acid, hexadecanoic acid. # 613 in USDA database

Palm oil and coconut oil contain especially high levels of this fatty acid, other sources are butter, cheese, milk and meat. Excess carbohydrates in the body are also converted to this fatty acid that down-regulates glucose and protein metabolism. Consumption of palmitic acid  is similar to eating trans-fats as it increases risk of developing cardiovascular diseases. ​It can also compromise bone health. 

non-metallic trace element, needed for the normal metabolism of cells. in particular for the synthesis of thyroid hormones. It is used as mild antiseptic. Deficiency may case an enlarged thyroid gland (goitre), dry skin, hair loss, fatigue and slowed reflexes. Anecdotal evidence exists that long term Iodine deficiency may cause breast cancer. Large doses of iodine (radioiodine therapy and supplement overdose) are dry mouth, taste change, iodine-induced thyrotoxicosis. More than adequate or excessive iodine intake may lead to hypothyroidism and autoimmune thyroiditis.  Main sources are seaweed, iodized salt, seafood, dairy. 

Species of bacteria in the genus Lactobacillus fermenting sugars (including lactose) into lactic acid. Some strains have probiotic characteristics (for example, L. acidophilus NCFM that decreased the incidence of pediatric diarrhea, and L1 that reduced illness-causing strains of E.coli). NCFM, CL1285, and 36YL strains might have protective qualities against  cancer cells. Lactobacillus acidophilus occurs naturally in gastrointestinal tract, mouth, and vagina, and is used in the production of acidophilus-type yogurt (Lactobacillus delbrueckii subsp. bulgaricus).  Fermented soyben products miso and tempeh can also be good sources of Lactobacillus acidophilus.

Strains
Laboratory: 
NCFM (commercially available since the mid 70s: milk, yogurt, toddler formulas),
ATCC 4962, (produces hydrogen peroxide) Scav [IFO 13951, M. Rogosa 210X, NCIB 8690, P.A. Hansen L 917]
ATCC 4356 (origin: human intestine)
ATCC 9224 (sour milk)
CNRZ216 (origin: rat intestine; different fermentation patterns than other L.acidophilus) 
CNRZ218
Human: HA1, HA2, HA3, HM2, HM6
Pig: PA3, PA12, PA19, P18, P47
Chicken: C1, C2, C3, C7, C11

L. acidophilus AS-1    -  Quest International, Rochester, MN 
L. acidophilus DDS-1    -  Capsule supplement, Natren Inc., Westlake Village, CA  
L. acidophilus HP10    -  Northeast Nutraceuticals, S. Boston, MA
L. acidophilus HP100    -  Northeast Nutraceuticals
L. acidophilus HP101    -  Northeast Nutraceuticals
L. acidophilus HP102    -  Northeast Nutraceuticals
L. acidophilus HP103    -  Northeast Nutraceuticals
L. acidophilus HP104    -  Northeast Nutraceuticals
L. acidophilus HP15    -  Northeast Nutraceuticals
L. acidophilus PIM703    -  Chr. Hansen
L. acidophilus SBT2062    -  ​Snow Yogurt + 2, Snow Brand

sugar comprising of one glucose molecule linked to a galactose molecule; naturally occurs in milk. Lactase enzyme, normally produced by cells that line the small intestine, splits lactose into its smaller sugars. 
Primary lactase deficiency (hypolactasia) occurs after weaning. It is distinguished from alactasia (total lack of lactase) that is a rare congenital defect. Secondary lactase deficiency occurs due to damage to the lining of the intestine and is generally reversible.  Most lactose-intolerant people can tolerate a certain level of lactose in their diets without ill effects. Higher amounts could cause abdominal bloating, cramping, flatulence, diarrhea, nausea, borborygmi, and vomiting.

Klebsiella Pneumoniae, E.coli and Enterobacter Cloacae are examples of opportunistic bacteria that live in human intestines and help to quickly digest lactose.  Serratia marcescens and Citrobacter could do it too, but are slow fermenters. ​

Heavy silvery-white transition metal  (atomic number 80, 1 ppm = 100 mcg per 100 g), liquid at ordinary temperatures. Historically, mercury or one of its compounds were used medicinally, especially to treat syphilis.
Liquid mercury is slightly toxic, while its vapor, compounds and salts are highly toxic and have been implicated as causing brain and liver damage when ingested, inhaled or contacted. The inhalation of mercury vapor can produce harmful effects on the nervous, digestive and immune systems, lungs and kidneys, and may be fatal. The inorganic salts of mercury are corrosive to the skin, eyes and gastrointestinal tract, and may induce kidney toxicity if ingested.
Once in the environment, mercury can be transformed by bacteria into methylmercury that can bioaccumulate in fish and shellfish. Large predatory fish are more likely to have high levels of mercury as a result of eating many smaller fish that have acquired mercury through ingestion of plankton.

naturally occurring inorganic compounds with a crystal structure. 
Calcium (dairy and green leafy vegetables),
Chloride (salt, soy sauce)
Chromium (liver, whole grains, nuts, cheeses)
Iron (red meat, spinach),
Magnesium (nuts, soybeans, cocoa, whole grains),
Phosphorus (seafood, nuts and seeds),
Potassium (legumes, whole grains, bananas),
Selenium (nuts, especially if from Nebraska or Dakotas, seafood),
Sodium (salt, milk, spinach),
Sulfur (meats, poultry, fish, eggs, milk, legumes, nuts)
Zinc (meats, fish, poultry, whole grains, veggies)
​and others