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Sage Sage, botanically-known as Salvia officinalis, is native to the Mediterranean region. In ancient Rome, it was considered to have substantial healing properties, particularly helpful in the digestion of the ubiquitous fatty meats of the time.* Contents Uses Other Names Resource Uses Sage is used for: Loss of appetite Gas Stomach pain Diarrhea Bloating Heartburn […]

Oats Oat is a plant. People use the seed (oat), leaves and stem (oat straw), and bran (the outer layer of whole oats) to make medicine. Contents Uses Benefits Other Names References Uses Oat bran and whole oats are used for high blood pressure; high cholesterol; diabetes; and digestion problems including irritable bowel syndrome (IBS), […]

The word “micelle” is a chemical term. It is used to describe the structure that certain very large molecules will form when dispersed in a solvent. Believe it or not, water is considered to be a solvent (chemicals are made soluble in water). Very large molecules are considered to be too large to be truly […]

Peanut flour is made from crushed, fully or partly defatted peanuts. Peanut flour, depending on the quantity of fat removed, is highly protein-dense, providing up to 31.32g per cup (60g). Culinary professionals use peanut flour as a thickener for soups, a flavor and aromatic enhancer in breads, pastries and main dishes. Peanut flour, defatted, is […]

Chicory is a plant. Its roots and dried, above-ground parts are used to make medicine. Contents Uses Benefits Cautions Other Names References Uses Chicory is used for loss of appetite, upset stomach, constipation, liver and gallbladder disorders, cancer, and rapid heartbeat. It is also used as a “tonic,” to increase urine production, to protect the […]

Pecan Pecan, Carya illinoinensis a member of plant family Juglandaceae is native to North America. It is the state tree of Texas and Native Americans are found to have used it for its medicinal value. Pecan tree may grow up to a height of 44 m with flowering happening in the spring season. . Though […]

Cocoa   Contents Uses Benefits Cautions Interactions Other Names References Uses Cocoa is the plant from which chocolate is made. Bitter chocolate is produced by pressing roasted cocoa kernels (seeds) between hot rollers. Cocoa powder is produced by squeezing the fat (cocoa butter) from bitter chocolate and powdering the remaining material. Sweet chocolate is produced […]

  Theobromine has been used for more than a century as a stimulant, diuretic, and vasodilator, and offers a number of benefits when taken as part of a balanced diet. Theobromine is a natural extract of cocoa and over sixty species of plant. But it is most concentrated in the cocoa bean. Theobromine has a […]

Egg White A single egg is an excellent source of protein. The egg falls in the Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts Group in the Food Guide Pyramid, notes the American Council on Science & Health (ACSH). Protein is found throughout the entire egg, including the egg white. According to the Egg Nutrition […]

Whey protein isolate is produced from pasteurized whey that has nonprotein elements removed. Whey is a byproduct in the making of cheese. Once a sufficient amount of non-protein components is removed, the resulting protein material is dried. It has a bland, clean flavor, according to the American Dairy Products Institute. Uses Whey is used as […]