A

Absorption: also referred to as assimilation and nutrient absorption, it is the process by which food that is eaten is converted to a state in which its nutrients can pass into the bloodstream and be transported throughout the body to nourish the cells which comprise the tissues, muscles, ligaments, bones, hair, nails and all other parts of the body. Even the best of foods or food supplements only nourishes the body to the extent that the body is able to absorb or assimilate it, extracting its nutrients in a form that will effectively nourish the body.

You may be eating good food, but is your body absorbing it properly so that you are actually deriving a high degree of nourishment from that food? Supplements such as SEIGEN and WOBENZYM enhance absorption and aid the digestive process significantly. As your body ages, digestion and absorption occur less efficiently, and for that reason proper supplementation becomes increasingly important for health maintenance.

Acetic Acid: the chemical compound responsible for the characteristic odor and sour taste of vinegar. Typically, vinegar is about 4 to 8% acetic acid. As the defining ingredient of vinegar, acetic acid has been produced and used by humans since before the dawn of recorded history. In fact, its name comes from the Latin for vinegar, acetum. Vinegar is formed from dilute solutions of alcohol, such as wine, by the action of certain bacteria in the presence of oxygen.

The name vinegar comes from the French, vin aigre, which means our wine. Nevertheless, vinegar may also be obtained from other fermented beverages such as malt or cider.

Because vinegar is acidic, it has a variety of properties useful around the house. Mineral deposits left when hard water evaporates, such as those formed on plumbing fixtures and in tea kettles, dissolve in acids, so vinegar can be used to remove them. Because it is acidic, vinegar also inhibits the growth of bacteria, so vinegar is used as a preservative in foods, such as pickled vegetables, and as a mild disinfectant in cleaning. Its sour taste, which is also a result of its acidity, makes it popular as a flavoring in cooking and in salad dressings.

Pure acetic acid was first isolated about 1700 by the distillation of vinegar. When pure, acetic acid is a clear, colorless liquid with a sharp, irritating odor of vinegar. Acetic acid is used as a fungicide and as a solvent for many organic compounds. Acetic acid is also used in the preparation of pharmaceuticals. Aspirin (acetylsalicylic acid) is formed by the reaction between acetic acid and salicylic acid

Alimentary Canal: also called the digestive tract, the food tube, the alimentary tract, and the gastrointestinal tract. Approximately 30 feet in total length, its main parts are the mouth, pharynx, esophagus, stomach, small intestine and large intestine. It is where food in ingested and digested and undigested wastes are excreted from the body. The alimentary canal is inhabited by approximately 100 trillion bacterioids, some of which are beneficial and essential to life, and some of which are non beneficial. When the beneficial bacteria predominate, they counteract the non beneficial bacteria and guard your body. Prominent among the beneficial bacteria are the lactobacilli (about 10% of the good bacteria) and bifidobacteria (about 90% of the good bacteria).

Amino Acids: the chemical units orbuilding blocks of the body that make up proteins, which in turn make up muscles, tendons, organs, glands, nails and hair. The growth, repair and maintenance of all cells are dependent on Amino Acids. Amino Acids that must be obtained from food are called Essential Amino Acids. Amino acids that the body can manufacture from sources other than food are called Non-Essential Amino Acids.

The 9 Essential Amino Acids are: Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan and Valine. The 12 Non-essential Amino Acids are: Alanine, Arginine, Aspartic Acid, Cysteine, Glutamic Acid, Glutamine, Glycine, Ornithine, Proline, Serine, Taurine and Tyrosine. Each of the Amino Acids both Essential and Non-Essential performs certain functions relative to the building and repair of tissue and the general health of the body.

Antibiotic: from the Greek anti (against) and bios (life). A chemical substance produced by a microorganism which has the capacity to inhibit the growth of other microorganisms.

Antioxidant: A substance that reduces oxidative damage such as that caused by unstable molecules known as free radicals. Antioxidant is a classification of several organic substances, including vitamins C, E and A, Selenium, and a group known as carotenoids of which beta carotene is the most popular.

Start of page

B

Bacteria: tiny one celled microorganisms that exist in air, water, soil, on non-sterilized surfaces, on both the outside and inside of your body. Two main classes of bacteria are the beneficial ones and the non beneficial ones. Beneficial bacteria are also referred to as friendly bacteria, and they are an indispensable aid to the digestive process in your intestinal tract.

Biofermentics: (from the Greek bios=life plus fermentics=fermentation of food).  The fermentation of food with selected living microorganisms and yeasts.  SEIGEN is produced by means of an elaborate food fermentation process using soy milk as a medium.  This process produces a product which benefits the human body by regulating and maintaining the intestinal flora in an optimal state of functionality.

Start of page

C

Calcium: the most abundant mineral in the human body, and it has several important functions. More than 99% of total body calcium is stored in the bones and teeth where it functions to support their structure. The remaining 1% is found throughout the body in blood, muscle, and the fluid between cells. Calcium is needed for muscle contraction, blood vessel contraction and expansion, the secretion of hormones and enzymes, and sending messages through the nervous system. A constant level of calcium is maintained in body fluid and tissues so that these vital body processes function efficiently.

Bone undergoes continuous remodeling, with constant resorption (breakdown of bone) and deposition of calcium into newly deposited bone (bone formation). The balance between bone resorption and deposition changes as people age. During childhood there is a higher amount of bone formation and less breakdown. In early and middle adulthood, these processes are relatively equal. In aging adults, particularly among postmenopausal women, bone breakdown exceeds its formation, resulting in bone loss, which increases the risk for osteoporosis (a disorder characterized by porous, weak bones).

Cell: the structural and functional unit of all living organisms, sometimes called the "building block of life." Some organisms, such as bacteria, are unicellular (consist of a single cell). Other organisms, such as humans, are multicellular. (Humans have an estimated 100 trillion cells; a typical cell size is 10 µm; a typical cell mass is 1 nanogram.) The largest known cell is an ostrich egg.

The word cell comes from the Latin cellula, a small room. The name was chosen by Robert Hooke when he compared the cork cells he saw to the small rooms monks lived in.

Each cell is at least somewhat self-contained and self-maintaining: it can take in nutrients, convert these nutrients into energy, carry out specialized functions, and reproduce as necessary. Each cell stores its own set of instructions for carrying out each of these activities.

The cell theory, first developed in 1839 by Matthias Jakob Schleiden and Theodor Schwann, states that all organisms are composed of one or more cells. All cells come from preexisting cells. Vital functions of an organism occur within cells, and all cells contain the hereditary information necessary for regulating cell functions and for transmitting information to the next generation of cells.

Cell Walls: A cell rigid layer surrounding a cell, located external to the cell membrane, that provides the cell with structural support, protection, and a filtering mechanism. The cell wall also prevents over-expansion when water enters the cell. They are found in plants, bacteria, archaea, fungi, and algae.

Plant cells are usually enclosed by a more or less rigid cell wall containing cellulose. Only a few algae as well as some protists and endosperm cells have no cell wall. Some algal groups contain other structural substances than cellulose. The structure of cell walls could well be compared to that of reinforced concrete: the scaffolding substance, cellulose in plants, iron in concrete is embedded in an amorphous ground substance, the matrix.

The cell wall has a number of functions: it lends the cell stability, it determines its shape, influences its development, protects the cell against pathogens (viruses, bacteria, fungi, etc.) and counterbalances the osmotic pressure.

Citric Acid: A colorless, crystalline organic compound belonging to the family of carboxylic acids, present in practically all plants and in many animal tissues and fluids. It is one of a series of compounds involved in the physiological oxidation of fats, proteins, and carbohydrates to carbon dioxide and water.

First isolated from lemon juice by a Swedish chemist, Carl Wilhelm Scheele, in 1784, citric acid is manufactured by fermentation of cane sugar or molasses in the presence of a fungus, Aspergillus niger. It is used in confections and soft drinks (as a flavoring agent), in metal-cleaning compositions, and in improving the stability of foods and other organic substances (by suppressing the deleterious action of dissolved metal salts).

Citric Acid is a weak organic acid found in citrus fruits. It is a natural preservative and is also used to add an acidic (sour) taste to foods and soft drinks. In biochemistry, it is important as an intermediate in the citric acid cycle and therefore occurs in the metabolism of almost all living things. It also serves as an environmentally benign cleaning agent and acts as an antioxidant.

Citric acid exists in a variety of fruits and vegetables, but it is most concentrated in lemons and limes, where it can comprise as much as 8% of the dry weight of the fruit.

Constipation or Irregularity: A condition of the digestive system in which a person experiences hard feces that are difficult to egest; it may be extremely painful, and in severe cases (fecal impaction) lead to symptoms of bowel obstruction. Obstipation refers to severe constipation.

Improper functioning of the large intestine (colon) will very likely jeopardize health. Chronic constipation can be disastrous as it provides an atmosphere in which non-benefical bacteria proliferate, putrefaction occurs, and dangerous toxins are released into the bloodstream to be distributed throughout the tissues of the body. Any person who wants to remain healthy must take great care to continually eat sufficient vegetables, fruits and fibrous foods to keep the colon clean.

Constipation is one of the most common digestive complaints. It varies greatly between different people, as the bowel movenents of each person may normally differ. Most cases of constipation are caused by a low fiber diet or dehydration. Constipation is most common in children and older people, and affects women more than men. One in 200 women have severe, continuous constipation and it is most common before a period and in pregnancy. In common constipation, the stool is hard and difficult to pass. The definition of constipation includes the following:

infrequent bowel movements,
difficulty during defecation (straining)
the sensation of incomplete bowel evacuation.
Some medications can cause constipation - including pain medications, antacids, blood pressure medications, antidepressants and iron supplements.

Defecating depends on dietary habits, exercise, fluid intake, and various other factors. Severe cases ("fecal impaction") may feature symptoms of bowel obstruction (vomiting, headache, depression, very tender abdomen) and "paradoxical diarrhea" where soft stool from the small intestine bypasses the impacted matter in the colon.

The diagnosis of constipation is essentially made from the patient's description of the symptoms. Bowel movements that are difficult to pass, very firm, or made up of small rabbit-like pellets qualify as constipation, even if they occur every day. Other symptoms related to constipation can include bloating, distention, abdominal pain, or a sense of incomplete emptying.

Chronic constipation may endanger the health by causing buildup of toxins in the body and overwhelming the cleansing functions of the liver, so that self-poisoning occurs and excessive fatigue, mental depression and other health challenges may result. Eat plenty of bulk and fiber, fresh salad, minimal amounts of meat, and take natural laxatives and/or enemas if and when necessary. Drink 8 to 10 glasses of pure water daily. By all means you must keep your intestines clean if you intend to enjoy optimum health and energy.

Culturing: Growing microorganisms in a culture medium. A culture medium is a solution or substance containing all of the nutrients and necessary physical growth factors necessary for the growth and replication of the particular bacterium or other microorganism being cultured. Microbiologists engage in culturing procedures frequently when studying the habits and effects of certain classifications of bacteria that inhabit the intestinal tract. Scientific culturing is a common and necessary tool that is used extensively in microbiological studies.

Start of page

D

Dextrin: An unfermentable carbohydrate chain that is not large enough to be considered starch because it does not turn iodine black in the iodine reaction. Dextrin occurs as an intermediate product of starch hydrolysis and is achieved by either enzymatic action or by cooking. The term dextrin describes a class of intermediate ingredients produced by treating starches with heat, acid, or enzymes. Synonyms for dextrins include starch gum, vegetable gum, and even tapioca.

Dextrin is used as a diluting agent for pills and capsules, as well as a thickener in creams and foam stabilizer in beer. It can also be found in baked goods, candy, gravies, pie fillings, poultry, puddings, and soups. FDA considers it Generally Recognized as Safe (GRAS) when used in amounts sufficient for its purpose.

Dextrins are starch hydrolysis products obtained in a dry roasting process either using starch alone or with trace levels of acid catalyst. The process occurs in two stages: (1) hydrolysis followed by (2) molecular rearrangement and combination of fragments.

The structural form of dextrin is extremely complex and largely unknown. The product is characterized by good solubility in water to give stable viscosities. Dextrins are increasingly finding application as "chlorine-free" alternatives to oxidized starch in the paper industry.

Dextrin, which is constructed by the sugar D-glucose, is a safe food material due to its long history of use as a food. In fact, it is categorized as a very safe food material that has no need for a maximum quantity of consumption per day to be set by FAO/WHO. Furthermore, it has been ascertained that indigestible dextrin does not prevent the absorption of minerals.

Dietary Supplementation: The increasingly common practice of ingesting, in addition to foods, certain nutrients such as vitamins and minerals that are perceived to be deficient in ordinary foods. In the United States a dietary supplement is defined under the Dietary Supplement Health and Education Act of 1944 (DSHEA) as a product that is intended to supplement the diet and contains one or more of the following ingredients: a vitamin, a mineral, an herb or botanical (excluding tobacco), an amino acid, a concentrate, metabolite, extract, or a combination of any of the above. Further, it must be intended for ingestion in pill, capsule, tablet, powder or liquid form, not for use as a conventional food or as the sole item of a meal or diet, and it must be labeled dietary supplement.

Digestion: The process of metabolism whereby your body processes foods, chemically converting them into absorbable nutrients. digestion begins in the mouth and continues in all parts of the digestive tract (alimentary canal), including the stomach, small intestine and large intestine. The digestive process is aided and regulated by hormones and enzymes.

Start of page

E

Enzymes: Protein molecules responsible for thousands of physiological reactions in the human body. They are the catalysts which initiate and control nearly every biochemical process in the body. Enzymes make it possible for us to digest food, repair tissue, and rid our body of dangerous toxins. There are approximately 22 different kinds of enzymes which help to break down food particles into substances that the body can absorb and use for nutritional purposes.

Enzyme supplementation is needed because much of the typical diet is high in foods which require enzymes to digest, yet a sufficient quantity of enzymes is lacking âÄì often because so much enzyme content is destroyed when food is boiled, steamed, microwaved, baked or stored for too long a time. As the body ages, enzyme production slows considerably; therefore enzyme supplementation becomes increasingly important. SEIGEN is a rich source of naturally occurring enzymes. WOBENZYM is also an excellent product for use in enzyme supplementation.

Evidence Based Nutraceuticals: The designation given to dietary supplements which have a recorded history of demonstrable effectiveness when used by humans, as a result of scientific clinical studies and/or significant evidence accumulated over time, based on actual usage by individuals. A nutritional program that is backed by evidence of its efficacy for human health, whether that evidence is supported by double blind clinical studies or by an accumulation of anecdotal cases and positive testimonials. Example: SEIGEN is an evidence based health solution because it has been researched, developed and tested while in constant use throughout 60 years, and significant positive results of its use for enhancement of human health have been tabulated. Nutritional protocols that are not based on some form of credible evidence are generally regarded as being of relatively inferior nutritional value.

Exercise: The performance of some activity in order to develop or maintain physical fitness and overall health. It is often directed toward also honing athletic ability or skill. Frequent and regular physical exercise is an important component.

Exercises are generally grouped into three types depending on the overall effect they have on the human body:

* Flexibility exercises such as stretching improve the range of motion of muscles and joints.
* Aerobic exercises such as walking and running focus on increasing cardiovascular endurance.
* Anaerobic exercises such as weight training or sprinting increase short-term muscle strength.

Physical exercise is considered important for maintaining physical fitness including healthy weight; building and maintaining healthy bones, uscles, and joints; promoting physiological well-being; reducing surgical risks; and strengthening the immune system.

Start of page

F

Fermentation: Process of applying certain beneficial microorganisms to certain food substances in order to achieve more nutritious and delicious foods. Example: Certain âÄúculturesâÄù of microorganisms applied to milk at certain temperatures will produce yogurt. Certain other cultures applied to milk will produce kefir. Using the right microorganisms, certain foods are transformed to more tasty and healthful substances for human consumption. Some examples of foods that are produced through a fermentation process are: cheese, pickles, sauerkraut, vinegar, cider, soy sauce and certain breads. Foods made by means of fermentation are found throughout all human cultures and throughout history. Hundreds of scientific studies have confirmed what folklore has always known âÄì that fermented foods help people stay healthy. By eating a variety of live fermented foods, you promote diversity among microbial cultures in your body. Your body will function most effectively when your intestinal tract is populated by diverse species of beneficial microorganisms.

Fructooligosaccharide: May promote the growth of favorable bacterial populations, such as bifidobacteria, in the colon. Bifidobacteria may inhibit the growth of non benefical bacteria, such as Clostridium perfringens and diarrheogenic strains of Escherichia coli.

The possible anticarcinogenic activity of FOS might be accounted for, in part, by the possible anticarcinogenic action of butyrate. Butyrate, along with other short-chain fatty acids, is produced by bacterial fermentation of FOS in the colon. Some studies suggest that butyrate may induce growth arrest and cell differentiation, and may also upregulate apoptosis, three activities that could be significant for antitumor activity.

FOS may also aid in increasing the concentrations of calcium and magnesium in the colon. High concentrations of these cations in the colon may help control the rate of cell turnover. High concentrations of calcium in the colon may also lead to the formation of insoluble bile or salts of fatty acids. This might reduce the potential damaging effects of bile or fatty acids on colonocytes.

FOS may lower serum triglyceride levels in some. The mechanism of this possible effect is unclear. Decreased hepatocyte triglyceride synthesis is a hypothetical possibility. FOS may also lower total cholesterol and LDL-cholesterol levels in some. Again, the mechanism of this possible effect is unclear. Propionate, a product of FOS fermentation in the colon, may inhibit HMG-CoA reductase, the rate-limiting step in cholesterol synthesis.

The possible effects of FOS on blood glucose may be explained in a few ways. FOS may delay gastric emptying and/or shorten small-intestinal tract transit time. Propionate may inhibit gluconeogenesis by its metabolic conversion to methylmalonyl-CoA and succinyl-CoA. These metabolites could inhibit pyruvate carboxylase. Propionate may also reduce plasma levels of free fatty acids. High levels of free fatty acids lower glucose utilization and induce insulin resistance. Propionate may enhance glycolysis via depletion of citrate in hepatocytes. Citrate is an allosteric inhibitor of phosphofructokinase.

FOS may bind/sequester such minerals as calcium and magnesium in the small intestine. The short-chain fatty acids formed from the bacterial fermentation of FOS may facilitate the colonic absorption of calcium and, possibly, also magnesium ions. This could be beneficial in preventing osteoporosis and osteopenia.

Little digestion of FOS occurs in the stomach and small intestine following ingestion of FOS. FOS are fermented in the colon by bifidobacteria and some other bacteria to produce the short-chain fatty acids (SCFA) acetate, propionate and butyrate; the gases hydrogen, hydrogen sulfide, carbon dioxide and methane; and lactate, pyruvate and succinate. Some acetate, propionate and butyrate is absorbed from the colon and transported by the circulation to various tissues where these SCFA undergo further metabolism. Many SCFA are metabolized by the colonocyes. Butyrate is an important respiratory fuel for the colonocytes.

Those with ileostomies may have a microbial population colonizing their ileums. In those cases, FOS could be fermented by some of the bacteria, much as they are in the colon.

Fructo-oligosaccharides appear to be of benefit in modulating the microbial ecology of the gut, boosting gastrointestinal immunity. FOS may also aid in calcium absorption.

There is evidence that FOS can improve the microbial ecology of the gut and protect against some bacterial pathogens, particularly in the large intestine. FOS selectively stimulate the growth of bifidobacteria and also have many of the actions and benefits of dietary fibers.

A fermented milk product containing FOS significantly lowered LDL-cholesterol levels in male subjects with borderline elevated levels of serum total cholesterol. This double-blind, placebo-controlled study extended for three weeks. Other studies have credited FOS with lowering both cholesterol and triglyceride levels. FOS have been shown to lower hepatic lipogenesis.

Start of page

H

Health: The level of functional and/or metabolic efficiency of an organism at both the micro(cellular) and macro(social) level. In the medical field, health is commonly defined as an organism's ability to efficiently respond to challenges (stressors) and effectively restore and sustain a "state of balance," known as homeostasis.

Another widely accepted definition of health is that of the World Health Organization (WHO), which states that "health is a state of complete physical, mental and social well-being and not merely the absence of health or In more recent years, this statement has been modified to include the ability to lead a "socially and economically productive life." The WHO definition is not without criticism, as some argue that health cannot be defined as a state at all, but must be seen as a process of continuous adjustment to the changing demands of living and of the changing meanings we give to life. The WHO definition is therefore considered by many as an idealistic goal rather than a realistic proposition.

The LaLonde report suggested that there are four general determinants of health which he called "human biology", "environment", "lifestyle", and "healthcare organization"[2] Thus, health is maintained through the science and practice of medicine, but can also be improved by individual effort. Physical fitness, weight loss, a healthy diet, stress management training and stopping smoking and other substance abuse are examples of steps to improve one's health.

Workplace programs are recognized by an increasingly large number of companies for their value in improving the health and well-being of their employees, and increasing morale, loyalty and productivity at work. A company may provide a gym with exercise equipment, start smoking cessation programs, provide nutrition, weight or stress management training. Other programs may include health risk assessments, health screenings and body mass index monitoring.

Hormones: From a Greek word meaning to set in motion. hormones are chemical messengers that set in motion cells or groups of cells. The effect of hormones varies widely. Some stimulate growth and others inhibit it. Some activate immunity and others inhibit immunity. And some help to regulate metabolism.

Start of page

I

Immunity: A state of having sufficient biological defenses to avoid unwanted biological invasion.

Immune System: An elaborate set of different cells and mechanisms that protect the body from infection. Protection is accomplished by identifying and neutralizing infectious agents. Disorders in the immune system can result in vulnerability to health related problems.

Immunodeficiency: The term used to describe an impaired immune system that is less active and less competent than it normally should be. Its normal function of protecting the body is diminished. If such deficiency is progressive and cannot be halted, some form of infection is inevitable.

Intestine: The segment of the alimentary canal extending from the stomach to the anus and, in humans and other mammals, consists of two segments, the small intestine and the large intestine (or colon). In humans, the small intestine is further subdivided into the duodenum, jejunum and ileum while the large intestine is subdivided into the cecum and colon.

Grayish-purple in color and about one and a half inches in diameter, the small intestine is the first and longest, measuring twenty feet on average in an adult man. Shorter and relatively stockier, the large intestine is a dark reddish color, measuring four feet and ten inches on averages.

Both intestines share a general structure, and are composed of several layers. The lumen is the cavity through which digested material passes, and from where nutrients are absorbed. Along the whole length of the intestine in the glandular epithelium are goblet cells. These secrete mucus which lubricates the passage of food along and protects it from digestive enzymes.

Villi are vaginations of the mucosa which increase the overall surface area of the intestine while also containing a lacteal, which is connected to the lymph system and aids in the removal of lipids and tissue fluid from the blood supply. Micro villi are present on the epithelium of a villus and further increase the surface area over which absorption can take place.

The next layer is the muscularis mucosa which is a layer of smooth muscle that aids in the action of continued peristalsis. The submucosa contains nerves, blood vessels and elastic fibre with collagen that stretches with increased capacity but maintains the shape of the intestine. Surrounding this is the muscularis externa which comprises longitudinal and smooth muscle that again helps with continued peristalsis and the movement of digested material out of and along the intestine.

Lastly there is the serosa which is made up of loose connective tissue and coated in mucus so as to prevent friction damage from the intestine rubbing against other tissue. Holding all this in place are the mesenteries which suspend the intestine in the abdominal cavity and stop it from being disturbed when a person is physically active.

The large intestine hosts several kinds of bacteria that deal with molecules which the human body is not able to breakdown itself. The large intestine is mainly concerned with the absorption of water from digested material (which is regulated by the hypothalamus), as well as any nutrients that may have escaped primary digestion in the Ileum.

Isoflavones: A class of organic compounds and biomolecules related to the flavonoids [1]. They act as phytoestrogens in mammals. They are also very strong antioxidants. Isoflavones are thought of by many Isoflavone (3-phenyl-4H-1-benzopyr-4-one) differs from flavone in the following: in Isoflavones, the position of the phenyl group on the 4H-1-benzopyr-4-one skeleton is in position 3 relative to the oxygen of the ring, whereas in flavones it is in position 2. Isoflavones are polyphenolic compounds produced almost exclusively by the members of the Fabaceae/Leguminosae (bean) family.

Start of page

L

Lactic Acid: Also known as milk acid, is a chemical compound that plays a role in several biochemical processes. It was first isolated in 1780 by a Swedish chemist, Carl Wilhelm Scheele, and is a carboxylic acid with a chemical formula of C3H6O3. It has a hydroxyl group adjacent to the carboxyl group, making it an alpha hydroxy acid (AHA).

Lactic acid is a bitter-tasting acid that forms when certain bacteria combine with lactose (milk sugar). Lactic acid is used to impart a tart flavor, as well as in the preservation of some foods. It occurs naturally in the souring of milk and can be found in foods such as cheese and yogurt. It's also used in the production of acid-fermented foods such as pickles and sauerkraut.

Much research has swirled around lactic acid in recent years and now scientists have debunked many of the myths that lactic impairs performance. In fact, now it is believed that lactic acid actually provides another fuel source for working muscles.

In the past, lactic acid was seen as a by-product of metabolizing glucose for energy and a waste product that caused a burning sensation in the muscles. Now it is seen as another important fuel source in the body. Lactic acid is formed from glucose, and used by working muscles for energy. Now it is believed that muscle cells convert glucose or glycogen to lactic acid.

Lactobacillus: A genus of Gram-positive facultative anaerobic bacteria. They are a major part of the lactic acid bacteria group, named as such because most of its members convert lactose and other sugars to lactic acid. They are common and usually benign. In humans they are present in the vagina and the gastrointestinal tract, where they are symbiotic and make up a large portion of the gut flora. Many species are prominent in decaying plant material. The production of lactic acid makes its environment acidic which inhibits the growth of some non benefical bacteria.

Some Lactobacillus species are used industrially for the production of yogurt, cheese, sauerkraut, pickles, and other fermented foods, such as silage. Sourdough bread is made using a "starter culture" which is a symbiotic culture of yeast and lactic acid bacteria growing in a water and flour medium. Korean kimchi is also made using lactic acid fermentation techniques. Many lactobacilli are unique among living things as they do not require iron for growth and have an extremely high hydrogen peroxide tolerance. Lactobacilli, especially L. casei and L. brevis, are some of the most common beer spoilage organisms.

Several members of the genus have had their genome sequenced.

Many lactobacilli are unusual in that they operate using homofermentative metabolism (that is, they produce only lactic acid from sugars) and are aerotolerant despite the complete absence of a respiratory chain. This aerotolerance is manganese-dependent and has been explored (and explained) in Lactobacillus plantarum.

Start of page

M

Magnesium: The fourth most abundant mineral in the body and it is essential to good health. Approximately 50% of total body magnesium is found in bone. The other half is found predominantly inside cells of body tissues and organs. Only 1% of magnesium is found in blood, but the body works very hard to keep blood levels of magnesium constant.

Magnesium is needed for more than 300 biochemical reactions in the body. It helps maintain normal muscle and nerve function, keeps heart rhythm steady, supports a healthy immune system, and keeps bones strong. Magnesium also helps regulate blood sugar levels, promotes normal blood pressure, and is known to be involved in energy metabolism and protein synthesis.

Green vegetables such as spinach are good sources of magnesium because the center of the chlorophyll molecule (which gives green vegetables their color) contains magnesium. Some legumes (beans and peas), nuts and seeds, and whole, unrefined grains are also good sources of magnesium. Refined grains are generally low in magnesium. When white flour is refined and processed, the magnesium-rich germ and bran are removed. Bread made from whole grain wheat flour provides more magnesium than bread made from white refined flour. Tap water can be a source of magnesium, but the amount varies according to the water supply. Water that naturally contains more minerals is described as "hard". "Hard" water contains more magnesium than "soft" water.

Metabolism: (Greek: to change) is the chemically induced change in the foods we eat, by which they are broken down and processed into a digestible (absorbable) state so that their nutrients can be transported by the bloodstream throughout our body to nourish and strengthen its cells and tissues, providing the energy required for vital activities and functions âÄì and for life itself. 

Metabolites: Chemical agents which break down our foods into a digestible state so that they can be assimilated into the bloodstream and tissues of our body, providing the energy required for vital activities and functions.  

Start of page

N

Nutrients: Chemical elements or compounds used in your body metabolism or physiology. They are sources of sustenance, particularly wholesome components in a food from which they are acquired. Organic nutrients include carbohydrates, fats, proteins or amino acids, and vitamins. Inorganic nutrients include natural resources. Liquid is occasionally incorporated in an inventory of nutrients. Nutrients are necessary to sustain basal metabolism, movement, growth and preservation of body tissues reproduction, and maintenance of general health. Nutrients are, of course, essential to life.

Nutrients that provide energy:

* Carbohydrates are compounds made up of sugars. Carbohydrates are classified by their number of sugar units: monosaccharides (such as glucose and fructose), disaccharides (such as sucrose and lactose), oligosaccharides, and polysaccharides (such as starch, glycogen, and cellulose).
* Proteins are organic compounds that consists of the amino acids joined by peptide bonds. The body cannot manufacture some of the amino acids (termed essential amino acids); the diet must supply these. In nutrition, proteins are broken down through digestion back into free amino acids.
* Fats consist of a glycerin molecule with three fatty acids attached. Fatty acids are unbranched hydrocarbon chains, connected by single bonds alone (saturated fatty acids) or by both double and single bonds (unsaturated fatty acids). Fats are needed to keep cell membranes functioning properly, to insulate body organs against shock, to keep body temperature stable, and to maintain healthy skin and hair. The body does not manufacture certain fatty acids (termed essential fatty acids) and the diet must supply these.

Nutrients that support metabolism:

* Minerals are generally trace elements, salts, or ions such as copper and iron. These minerals are essential to human metabolism.
* Vitamins are organic compounds essential to the body. They usually act as coenzymes or cofactors for various proteins in the body.
* Water is an essential nutrient and is the solvent in which all the chemical reactions of life take place.

Nutrition: A science which studies the relationship between diet and states of health. Nutritionists and dieticians are Health professionals who are specialized in this area of expertise. They are also the only highly trained health professionals able to provide safe, evidence-based and accurate dietary advice and interventions.

Excessive ingestion of elements that have no apparent role in health, (e.g. lead, mercury, PCBs, dioxins), may incur health challenging effects, depending on the dose. The science of nutrition attempts to understand how and why specific dietary aspects influence health.

Peptides: (from the Greek digestible) are the family of short molecules formed from the linking, in a defined order, of various α-amino acids. The link between one amino acid residue and the next is an amide bond and is sometimes referred to as a peptide bond. It has been documented that, when certain food proteins such as gluten, casein, egg protein, and spinach protein are broken down, opioid peptides are formed. These peptides mimic the effects of morphine, and those individuals that are unable to break them down will experience mental illness. These peptides are quite short and are given names such as casomorphine, gluten exorphine, and dermorphine. Ultimately digested peptides are ribosomal peptides, although they aren't made on the ribosome of the organism that contains them.

Phosphorus: A dietary requirement with recommended intake of 800 mg/day. A normal diet provides between 1000 and 2000 mg/day, depending on the extent to which phosphate rich foods are consumed.

Humans have changed the natural phosphate supply radically by addition of phosphate-rich manures to the soil and by the use of phosphate-containing detergents. Phosphates were also added to a number of foodstuffs, such as cheese, sausages and hams.

Phosphorus in its pure form has a white color. White phosphorus is the most dangerous form of phosphorus that is known to us. When white phosphorus occurs in nature this can be a serious danger to our health. White phosphorus is extremely poisonous and in many cases exposure to it will be fatal.

In many cases people who died of white phosphorus exposure had been accidentally swallowing rat poison. Before people die from white phosphorus exposure they often experience nausea, stomach cramps and drowsiness.

Potassium: A mineral that helps the kidneys function normally. It also plays a key role in cardiac, skeletal, and smooth muscle contraction, making it an important nutrient for normal heart, digestive, and muscular function. A diet high in potassium from fruits, vegetables, and legumes is generally recommended for optimum heart health.

Having too much potassium in the blood is called hyperkalemia and having too little in the blood is known as hypokalemia. Proper balance of potassium in the body depends on sodium. Therefore, excessive use of sodium may deplete the body's stores of potassium. Other conditions that can cause potassium deficiency include diarrhea, vomiting, excessive sweating, malnutrition, and use of diuretics. In addition, coffee and alcohol can increase the amount of potassium excreted in the urine. Adequate amounts of magnesium are also needed to maintain normal levels of potassium.

For most people, a healthy diet rich in vegetables and fruits provides all of the potassium needed. The elderly are at high risk for developing hyperkalemia due to decreased kidney function that often occurs as one ages. Older people should be careful when taking medication that may further affect potassium levels in the body, such as nonsteroidal anti-inflammatories (NSAIDs) and ACE inhibitors.

Prebiotic: From the Greek pre (before) and bios (life). A food ingredient that promotes the growth of beneficial bacteria in the intestines. A prebiotic is before life in the sense that it selectively stimulates the growth of friendly microorganisms that help to produce and maintain the life of the body.

Probiotic: From the Greek pro (for) and bios (life), with the resultant meaning for life. In nutritional science it is the general term designating a substance that promotes the reproduction and proliferation of health-enhancing microorganisms such as beneficial bacteria.

Proteins: Large organic compounds made of amino acids arranged in a linear chain and joined together by peptide bonds between the carboxyl and amino groups of adjacent amino acid residues. The sequence of amino acids in a protein is defined by a gene and encoded in the genetic code. Proteins can also work together to achieve a particular function, and they often associate to form stable complexes.

The word protein comes from the Greek ("prota"), meaning "of primary importance" and these molecules were first described and named by Jakob Berzelius in 1838. However, proteins' central role in living organisms was not fully appreciated until 1926, when James B. Sumner showed that the enzyme urease was a protein. The first protein to be sequenced was insulin, by Frederick Sanger, who won the Nobel Prize for this achievement in 1958.

Like other biological macromolecules such as polysaccharides and nucleic acids, proteins are essential parts of all living organisms and participate in every process within cells. Many proteins are enzymes that catalyze biochemical reactions, and are vital to metabolism. Other proteins have structural or mechanical functions, such as the proteins in the cytoskeleton, which forms a system of scaffolding that maintains cell shape.

Proteins are also important in cell signaling, immune responses, cell adhesion, and the cell cycle. Protein is also a necessary component in our diet, since animals cannot synthesize all the amino acids and must obtain essential amino acids from food. Through the process of digestion, animals break down ingested protein into free amino acids that can be used for protein synthesis.

The first protein structures to be solved included haemoglobin and myoglobin, by Max Perutz and Sir John Cowdery Kendrew, respectively, in 1958.[2][3] Both proteins' three-dimensional structures were first determined by x-ray diffraction analysis; the structures of myoglobin and haemoglobin won the 1962 Nobel Prize in Chemistry for their discoverers.

Putrefaction: From the Latin putrefacere meaning to make rotten. Decay and decomposition of organic matter, especially protein, resulting from the activity of certain microorganisms. Putrefaction is a process whereby certain bacteria, fungi and lower animals utilize the remains of once living tissue as a source of nutrition. Putrefaction becomes an issue for human health when excessive flesh foods become lodged in the large intestine due to chronic constipation and the rotting process results in certain toxins being absorbed into the bloodstream.

Many naturopathic specialists and some medical doctors believe such a condition may, in extreme cases, be the cause of certain health challenges. The eating of an adequate quantity of raw vegetables with minimal intake of meats, plus the drinking of 8 to 12 glasses of pure water daily, will in most cases enable the body to eliminate fecal matter before any dangerous degree of putrefaction occurs. A warning of excessive putrefaction in the bowel is conveyed through very offensive odors in excreted feces.

Start of page

S

Saponins: Glycoside compounds often referred to as a natural detergent because of their foamy texture.

Saponins have long been known to have strong biological activity. When studying the effect that saponins have on plants, it has been discovered that saponins are the active immune system of the ploants.

SEIGEN: The original, standard type of SEIGEN consisting of 100% Lactobacillus Fermented Extracts. It is completely natural, produced from various kinds of effective lactobacilli, and co-cultured symbiotically with yeasts. It stimulates and enhances the work of the human intestines and causes beneficial bacteria to dominate the intestinal flora. Because it does not contain any live bacteria, it is not affected by stomach acids or heat and it can be mixed with fruit juice or hot drinks

SEIGEN GH: (packaged in purple box) a type of Lactobacillus Fermented Extracts that contains a combination of three special ingredients: Glucosamine to stop joint pain, Hyaluronic acid to add moisture and elasticity to the skin, and Chondroitin Sulfate to cleanse the blood and help stiff joints to move more freely. SEIGEN GH keeps joints healthy and makes skin soft and youthful.

SEIGEN V: (packaged in green box) contains microbial constituents peptidoglycans and muramyl dipeptide (MDP) which play an important role in the enhancement of immune power. Thanks to new technology, a very important characteristic of SEIGEN V is that it is more powerful and works faster than SEIGEN Gold, due to concentration and special processing with additional ingredients.

Symbiosis: From two Greek words meaning together and life. The living together in prolonged or permanent close association of members of two different species of bacteria, with beneficial consequences for at least one of the species. Symbiotic Mutualism is a relationship in which each of two different species benefit and neither is harmed. Symbiotic Parasitism is a relationship in which one species of bacteria benefits and the other is harmed. The ideal situation in the intestinal flora is one in which Mutualism and Parasitism occur, so that the beneficial bacteria predominate. In the process of counteracting non beneficial bacteria, the beneficial bacteria are strengthened, which means digestion, immunity and general health are enhanced.

Symbiotic culturing: Culturing, in the scientific use of the term and for the purposes of this definition, is a process of incubating and reproducing bacteria from a medium of substance in which bacteria can multiply. In the process of symbiotic culturing, one species of bacteria in a growth culture becomes stronger and an antibiotic reaction occurs. The surrounding bacteria produce antibodies against the bacteria being cultured, at the same time becoming stronger themselves. Such mutual strengthening is the theory that underlies symbiotic culturing.

Start of page

V

Vitamins: Nutrients required in tiny amounts for essential metabolic reactions in he body. The term vitamin does not include other essential nutrients such as dietary minerals, essential fatty acids, or essential amino acids. Nor does it encompass the large number of other nutrients that promote health but are not essential for life.

Vitamins are bio-molecules that act both as catalysts and substrates in chemical reactions. When acting as a catalyst, vitamins are bound to enzymes and are called cofactors. For example, vitamin K is part of the proteases involved in blood clotting. Vitamins also act as coenzymes to carry chemical groups between enzymes. Folic acid, for example, carries various forms of carbon groupsâÄìmethyl, formyl or methylene in the cell.

Until the 1900s, vitamins were obtained solely through food intake, and changes in diet (which, for example, could occur during a particular growing season) could alter the types and amounts of vitamins ingested. Vitamins are now produced as commodity chemicals and made widely available as inexpensive pills, capsules, tablets, and in liquid solution, allowing easy and convenient supplementation of the dietary intake

Vitamin E: A fat-soluble vitamin that exists in eight different forms. Each form has its own biological activity, which is the measure of potency or functional use in the body. Alpha-tocopherol (α-tocopherol) is the name of the most active form of vitamin E in humans. It is also a powerful biological antioxidant.

Vitamin E in supplements is usually sold as alpha-tocopheryl acetate, a form of alpha-tocopherol that protects its ability to function as an antioxidant. The synthetic form is labeled "D, L" while the natural form is labeled "D". The synthetic form is only half as active as the natural form.

Antioxidants such as vitamin E act to protect your cells against the effects of free radicals, which are potentially damaging by-products of energy metabolism. Free radicals can damage cells and may contribute to the development of certain challenges to health. Vitamin E has also been shown to play a role in immune function, in DNA repair, and other metabolic processes.

The most common foods which provide Vitamin E in the United States are: Vegetable oils, nuts, green leafy vegetables, and fortified cereals.

Start of page