foods as medicine

Food

meaning : 

1.any nourishing substance that is eaten, drunk, or otherwise taken into the body to sustain life, provide energy, promotegrowth, etc.

2.more or less solid nourishment, as distinguished from liquids.

3.a particular kind of solid nourishment: a breakfast food.

4.whatever supplies nourishment to organisms: plant food.

5.anything serving for consumption or use: food for thought.

Gelatin

Divide into two :

Type A                                                                              

Gelatin Pork

Identifies the process of Acid treated raw materials Typically used on pork due to young age of animal. Processing in acid solution allows for faster breakdown of the pig skin collagen but is less efficient on beef.                     Type B

Gelatin Beef

Identifies the process of Base treated beef hides.A saturated lime solution is typically used on beef hides instead of acid since it is more effective in breaking down beef collagen and gives a better yield.

This diagram shows the Healthy Eating Pyramid, built by the faculty in the Department of Nutrition at the Harvard School of Public Health.  Based on the latest science, this pyramid is a simple, trustworthy guide to choosing a healthy diet. 

It shows that you should eat more foods from the bottom part of the pyramid (vegetables, fruits, and whole grains such as brown rice and oats) and less from the top (red meat, potatoes, and refined grains such as white rice, bread and pasta).

It should be noted that brown rice flour has more fiber and nutrition than white rice flour. It is used in the bread recipe illustrated in the Creative Rice Baking video.

Below is a comparison of the various flours often used in gluten free baking with (celiac-forbidden) gluten flours.

  

Food Composition (per 100 grams)
Source - United States Department of Agriculture

Nutrient	Units	white rice	brown rice	crude rice bran	white all-purpose enriched bleached wheat	whole grain wheat	oats
Proximates
Energy	kcal	366	363	316	364	339	389
Protein	g	5.95	7.23	13.35	10.33	13.70	16.89
Carbohydrate, by difference	g	80.13	76.48	49.69	76.31	72.57	66.27
Fiber, total dietary	g	2.4	4.6	21.0	2.7	12.2	10.6
Ash	g	0.61	1.54	9.98	0.47	1.60	1.72
Minerals
Calcium, Ca	mg	10	11	57	15	34	54
Iron, Fe	mg	0.35	1.98	18.54	4.64	3.88	4.7
Magnesium, Mg	mg	35	112	781	22	138	1.77
Phosphorus, P	mg	98	337	1677	108	346	523
Potassium, K	mg	76	289	1485	107	405	429
Sodium, Na	mg	0	8	5	2	5	2
Zinc, Zn	mg	0.80	2.45	6.04	0.70	2.93	3.97
Copper, Cu	mg	0.130	0.230	0.728	0.144	0.382	0.626
Manganese, Mn	mg	1.200	4.013	14.210	0.682	3.799	4.916
Selenium	mg	15.1	0	15.6	33.9	70.7	34
Vitamins
Thiamin	mg	0.138	0.443	2.753	0.785	0.447	0.78
Riboflavin	mg	0.021	0.080	0.284	0.494	0.215	0.139
Niacin	mg	2.590	6.340	33.995	5.904	6.365	0.961
Pantothenic acid	mg	0.819	1.591	7.390	0.438	1.008	1.349
Vitamin B-6	mg	0.436	0.736	4.070	0.044	0.341	0.119
Folate	mg	4	16	63	154	44	56
Vitamin E	mg	0.13	0.720	6.05	0.06	1.23	0.700

USDA Nutrient Database for Standard Reference, Release 12 (March 1998)
www.ars.usda.gov/nutrientdata