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Sữa Friso 1 ( cho bé 0 - 6 tháng )
Tăng cân, Phát triển trí não, Bổ sung dưỡng chất sắt và canxi, Tiêu hóa tốt, Bổ sung kháng thể tự nhiên IgG, tăng cường hệ thống miễn dịch.
Trong sữa mẹ có chứa:
1. Chất xơ prebiotic
Gos (galacto-oligosaccharides) đảm bảo tốt chức năng đường ruột.
2. nucleotides:
Chất dinh dưỡng tăng cường hệ thống miễn dịch
3. DHA / AA:
Chuỗi acid béo không no quan trọng cho sự phát triển não bộ của trẻ
Các mẹ lưu ý:
1. Nuôi con bằng sữa mẹ là thức ăn tốt nhất cho trẻ sơ sinh.
2. Friso tiêu chuẩn 1 phù hợp cho trẻ từ khi sinh ra đến 6th tuổi.
3. Tham khảo ý kiến bác sĩ trước khi lựa chọn Friso tiêu chuẩn 1 là thức ăn thay thế cho con.
4. Luôn luôn thực hiện theo các chỉ dẫn như đã nêu trên bao bì. Để giảm thiểu các phát sinh không mong muốn xảy ra trong quá trình sử dụng.
5. Bảo quản sữa ở nơi khô, thoáng, tránh ánh nắng trực tiếp
6. Túi đã mở sử dụng trong 4 tuần nếu được bảo quản tốt
What makes a Super Yogurt is the addition of pre- and pro-biotics that may support the immune system and healthy digestion.
The almond (/ɑːmənd/) (Prunus dulcis, syn. Prunus amygdalus, Amygdalus communis, Amygdalus dulcis) (or badam in Indian English, from Persian: بادام) is a species of tree native to the Middle East and South Asia. "Almond" is also the name of the edible and widely cultivated seed of this tree. Within the genus Prunus, it is classified with the peach in the subgenus Amygdalus, distinguished from the other subgenera by the corrugated shell (endocarp) surrounding the seed.
The fruit of the almond is a drupe, consisting of an outer hull and a hard shell with the seed (which is not a true nut) inside. Shelling almonds refers to removing the shell to reveal the seed. Almonds are sold shelled (i.e., after the shells are removed), or unshelled (i.e., with the shells still attached). Blanched almonds are shelled almonds that have been treated with hot water to soften the seedcoat, which is then removed to reveal the white embryo.
DESCRIPTION
TREE
The almond is a deciduous tree, growing 4–10 m in height, with a trunk of up to 30 cm in diameter. The young twigs are green at first, becoming purplish where exposed to sunlight, then grey in their second year. The leaves are 3–5 inches long, with a serrated margin and a 2.5 cm petiole. The flowers are white to pale pink, 3–5 cm diameter with five petals, produced singly or in pairs and appearing before the leaves in early spring. Almond grows best in Mediterranean climates with warm, dry summers and mild, wet winters. The optimal temperature for their growth is between 15 and 30°C and the tree buds have a chilling requirement of between 300 and 600 hours below 7.2°C to break dormancy.
Almonds begin bearing an economic crop in the third year after planting. Trees reach full bearing five to six years after planting. The fruit matures in the autumn, 7–8 months after flowering.
DRUPE
The almond fruit measures 3.5–6 cm long. In botanical terms, it is not a nut, but a drupe. The outer covering or exocarp, fleshy in other members of Prunus such as the plum and cherry, is instead a thick, leathery, grey-green coat (with a downy exterior), called the hull. Inside the hull is a reticulated, hard, woody shell (like the outside of a peach pit) called the endocarp. Inside the shell is the edible seed, commonly called a nut. Generally, one seed is present, but occasionally two occur.
ORIGIN & HISTORY
The almond is native to the Mediterranean climate region of the Middle East, eastward as far as the Indus. In India, it is known as badam. It was spread by humans in ancient times along the shores of the Mediterranean into northern Africa and southern Europe and more recently transported to other parts of the world, notably California, United States.
The wild form of domesticated almond grows in parts of the Levant; almonds must first have been taken into cultivation in this region. The fruit of the wild forms contains the glycoside amygdalin, "which becomes transformed into deadly prussic acid (hydrogen cyanide) after crushing, chewing, or any other injury to the seed."[8]
Wild almonds are bitter, the kernel produces deadly cyanide upon mechanical handling, and eating even a few dozen in one sitting can be fatal. Selection of the sweet type, from the many bitter types in wild, marked the beginning of almond domestication. How humans selected the sweet type remains a mystery.[9] It is unclear as to which wild ancestor of the almond created the domesticated species. Ladizinsky suggests the taxon Amygdalus fenzliana (Fritsch) Lipsky is the most likely wild ancestor of the almond in part because it is native of Armenia and western Azerbaijan where it was apparently domesticated.
While wild almond species are toxic, domesticated almonds are not; Jared Diamond argues that a common genetic mutation causes an absence of amygdalin, and this mutant was grown by early farmers, "at first unintentionally in the garbage heaps, and later intentionally in their orchards". Zohary and Hopf believe that almonds were one of the earliest domesticated fruit trees due to "the ability of the grower to raise attractive almonds from seed. Thus, in spite of the fact that this plant does not lend itself to propagation from suckers or from cuttings, it could have been domesticated even before the introduction of grafting". Domesticated almonds appear in the Early Bronze Age (3000–2000 BC) such as the archaeological sites of Numeria (Jordan), or possibly a little earlier. Another well-known archaeological example of the almond is the fruit found in Tutankhamun's tomb in Egypt (ca. 1325 BC), probably imported from the Levant. Of the European countries that the Royal Botanic Garden Edinburgh reported as cultivating almonds, Germany is the northernmost, though the domesticated form can be found as far north as Iceland.
ETYMOLOGY & NAMES
The word "almond" comes from Old French almande or alemande, Late Latin *amandula, derived through a form amygdala from the Greek ἀμυγδαλή (amygdalē) (cf. amygdala), an almond. The al- in English, for the a- used in other languages may be due a confusion with the Arabic article al, the word having first dropped the a- as in the Italian form mandorla; the British pronunciation ah-mond and the modern Catalan ametlla and modern French amande show a form of the word closer to the original. Other related names of almond include Mandel or Knackmandel (German), mandorlo (Italian), amêndoa (Portuguese), and almendra (Spanish).
The adjective "amygdaloid" (literally "like an almond") is used to describe objects which are roughly almond-shaped, particularly a shape which is part way between a triangle and an ellipse. See, for example, the brain structure amygdala, which uses a direct borrowing of the Greek term amygdalē.
PRODUCTION
The world produced 2.00 million tonnes of almonds in 2011 according to Food and Agriculture Organization, with United States the largest producer at 0.73 million tonnes. The apparent 50% decrease in production by the United States led to a calculated percentage of world production decrease from 56% to 36%; however, a 2013 news article indicated the United States produced at least 80% of the world's supply.
Spain has one of the most diverse commercial cultivars of almonds. It is grown in Spain's Catalonia, Valencia, Murcia, Andalusia, and Aragón regions and the Balearic Islands. In Greece, most of the production comes from the region of Magnesia at the area of Almyros. The most cultivated types of almonds in Greece are ferragnes and Texas (mission), which are known for their sweet taste and premium quality. Because of its quality, it is used as a luxury nut. In Turkey, most of the production comes from the Aegean, Marmara, and Mediterranean regions.
In the United States, production is concentrated in California, with almonds being California's third-leading agricultural product, its top agricultural export in 2008, and 100% of the U.S. commercial supply. The United States is the dominant supplier of almonds. In 2011, the country exported about 637,000 metric tons, valued at US$2.8 billion. Almonds were mostly exported as shelled almonds (70%), with the remainder being either unshelled or processed.
Australia is the largest almond production region in the Southern Hemisphere. In 2013, Australia contributed to 5.9% of the world almond supply. Most of the almond orchards are located in New South Wales, Victoria, and South Australia.
In 2013 and 2014, environmental problems in California affected the almond supply, contributing to higher almond prices worldwide. Since 2013, rising demand for almonds has contributed to higher prices worldwide and increased production in California.
POLLINATION
The pollination of California's almonds is the largest annual managed pollination event in the world, with close to one million hives (nearly half of all beehives in the USA) being trucked in February to the almond groves. Much of the pollination is managed by pollination brokers, who contract with migratory beekeepers from at least 49 states for the event. This business has been heavily affected by colony collapse disorder, causing nationwide shortages of honey bees and increasing the price of insect pollination. To alleviate almond growers from the rising cost of insect pollination, researchers at the Agricultural Research Service (ARS) have developed a new line of self-pollinating almond trees. Self-pollinating almond trees, such as the 'Tuono', have been around for a while, but their harvest is not as desirable as the insect-pollinated California 'Nonpareil' almond tree. The 'Nonpareil' tree produces large, smooth almonds and offers 60–65% edible kernel per nut. The 'Tuono', however, has thicker, hairier shells and offers only 32% of edible kernel per nut, but having a thick shell has advantages. The 'Tuono’s' shell protects the nut from threatening pests such as the navel orangeworm. ARS researchers have managed to crossbreed the pest-resistant 'Tuono' tree with the 'Nonpareil', resulting in hybridized varieties of almond trees that are self-pollinated and maintain a high nut quality. The new, self-pollinating hybrids possess quality skin color, flavor, and oil content, and reduce almond growers’ dependency on insect pollination.
DESEASES
Almond trees can be attacked by an array of damaging organisms, including insects, fungal pathogens, plant viruses, and bacteria. Symptoms can vary depending on the organism attacking the plant.
SWEET & BITTER ALMONDS
The seeds of Prunus dulcis var. dulcis are predominantly sweet, but some individual trees produce seeds that are somewhat more bitter. The genetic basis for bitterness involves a single gene, the bitter flavour furthermore being recessive, both aspects making this trait easier to domesticate. The fruits from Prunus dulcis var. amara are always bitter, as are the kernels from other Prunus species, such as apricot, peach, and cherry (to a lesser extent).
The bitter almond is slightly broader and shorter than the sweet almond, and contains about 50% of the fixed oil that occurs in sweet almonds. It also contains the enzyme emulsin which, in the presence of water, acts on soluble glucosides, amygdalin, and prunasin, yielding glucose, cyanide and the essential oil of bitter almonds, which is nearly pure benzaldehyde. Bitter almonds may yield from 4–9 mg of hydrogen cyanide per almond. Extract of bitter almond was once used medicinally, but even in small doses, effects are severe, and larger doses can be deadly; the cyanide must be removed before consumption.
All commercially grown almonds sold as food in the United States are of the "sweet" variety. However, The US Food and Drug Administration reported in 2010 that some fractions of imported sweet almonds were contaminated with bitter almonds. Eating such almonds could result in vertigo and other typical bitter almond (cyanide) poisoning effects.
Certain health food stores sell "bitter almonds" or "apricot kernels" labeled as such.
CULINARY USES
While the almond is often eaten on its own, raw or toasted, it is also a component of various dishes. Almonds are available in many forms, such as whole, sliced (flaked, slivered), and as flour. Almonds yield almond oil and can also be made into almond butter or almond milk. These products can be used in both sweet and savoury dishes.
Along with other nuts, almonds can be sprinkled over breakfasts and desserts, particularly muesli or ice cream-based dishes. Almonds are used in marzipan, nougat, many pastries (including jesuites), cookies (including French macarons, macaroons), and cakes (including financiers), noghl, and other sweets and desserts. They are also used to make almond butter, a spread similar to peanut butter, popular with peanut allergy sufferers and for its naturally sweeter taste. The young, developing fruit of the almond tree can be eaten whole ("green almonds") when they are still green and fleshy on the outside and the inner shell has not yet hardened. The fruit is somewhat sour, but is a popular snack in parts of the Middle East, eaten dipped in salt to balance the sour taste. Also in the Middle East they are often eaten with dates. They are available only from mid-April to mid-June in the Northern Hemisphere; pickling or brining extends the fruit's shelf life.
Almond cookies, Chinese almond biscuits, and Italian ricciarelli are made with almonds.
In Greece, ground blanched almonds are used as the base material in a great variety of desserts, usually called amygdalota (αμυγδαλωτά). Because of their white colour, most are traditionally considered "wedding sweets" and are served at wedding banquets. In addition, a soft drink known as soumada is made from almonds in various regions.
In Iran, green almonds are dipped in sea salt and eaten as snacks on street markets; they are called chaqale bâdam. Also sweet almonds are used to prepare a special food for babies, named harire badam. Almonds are added to some foods, cookies, and desserts, or are used to decorate foods. People in Iran consume roasted nuts for special events, for example, during New Year parties.
In Italy, the bitter almonds from apricots are the base for amaretti (almond macaroons), a common dessert. Traditionally, a low percentage of bitter almonds (10-20%) is added to the ingredients, which gives the cookies their bitter taste (commercially, apricot kernels are used as a substitute for bitter almonds). Almonds are also a common choice as the nuts to include in torrone. In Puglia and Sicily, pasta di mandorle (almond paste) is used to make small soft cakes, often decorated with jam, pistachio, or chocolate. In Sicily, almond milk is a popular refreshing beverage in summer.
In Morocco, almonds in the form of sweet almond paste are the main ingredient in pastry fillings, and several other desserts. Fried blanched whole almonds are also used to decorate sweet tajines such as lamb with prunes. A drink made from almonds mixed with milk is served in important ceremonies such as weddings and can also be ordered in some cafes. Southwestern Berber regions of Essaouira and Souss are also known for amlou, a spread made of almond paste, argan oil, and honey. Almond paste is also mixed with toasted flour and among others, honey, olive oil or butter, anise, fennel, sesame seeds, and cinnamon to make sellou (also called zamita in Meknes or slilou in Marrakech), a sweet snack known for its long shelf life and high nutritive value.
In South Asian cuisine, almonds are the base ingredients of pasanda-style and Mughlai curries. Badam halva is a sweet made from almonds with added coloring. Almond flakes are added to many sweets (such as sohan barfi), and are usually visible sticking to the outer surface. Almonds form the base of various drinks which are supposed to have cooling properties. Almond sherbet or sherbet-e-badaam, is a popular summer drink. Almonds are also sold as a snack with added salt.
Almonds can be processed into a milk substitute called almond milk; the nut's soft texture, mild flavour, and light colouring (when skinned) make for an efficient analog to dairy, and a soy-free choice for lactose intolerant people and vegans. Raw, blanched, and lightly toasted almonds work well for different production techniques, some of which are similar to that of soymilk and some of which use no heat, resulting in "raw milk" (see raw foodism).
The 'Marcona' almond cultivar is recognizably different from other almonds, and is marketed by name. The kernel is short, round, relatively sweet, and delicate in texture. It has been grown in Spain for a long time and its origin is unknown; the tree is very productive, and the shell of the nut is very hard. 'Marcona' almonds are traditionally served after being lightly fried in oil, and are used by Spanish chefs to prepare a dessert called turrón.
ALMOND FLOUR & SKINS
Almond flour is often used as a gluten-free alternative to wheat flour in cooking and baking.
Almonds contain polyphenols in their skins consisting of flavonols, flavan-3-ols, hydroxybenzoic acids and flavanones analogous to those of certain fruits and vegetables. These phenolic compounds and almond skin prebiotic dietary fiber have commercial interest as food additives or dietary supplements.
ALMOND SYRUP
Historically, almond syrup was an emulsion of sweet and bitter almonds, usually made with barley syrup (orgeat syrup) or in a syrup of orange flower water and sugar.
The Grocer's Encyclopedia (1911) noted, "Ten parts of sweet almonds are generally employed to three parts of bitter almonds"; however, due to the cyanide found in bitter almonds, modern syrups generally consist of only sweet almonds.
NUTRITION
he almond is a nutritionally dense food and is a rich source of vitamin E, containing 26 mg per 100 g. They are also rich in dietary fiber, B vitamins, essential minerals such as magnesium, copper, manganese, calcium, and potassium as well as monounsaturated fats and polyunsaturated fats (see nutrient table), fats which potentially may lower LDL cholesterol. Typical of nuts and seeds, almonds also contain phytosterols such as Beta-sitosterol, stigmasterol, campesterol, sitostanol, and campestanol, which have been associated with cholesterol-lowering properties.
Preliminary research associates consumption of almonds with elevated blood levels of high density lipoproteins and lower low density lipoproteins.
Almonds may cause allergy or intolerance. Cross-reactivity is common with peach allergens (lipid transfer proteins) and tree nut allergens. Symptoms range from local signs and symptoms (e.g., oral allergy syndrome, contact urticaria) to systemic signs and symptoms including anaphylaxis (e.g., urticaria, angioedema, gastrointestinal and respiratory symptoms).
During the digestion process in humans, almond flour may be fermented into short-chain fatty acids, most notably butyrate which is a substrate for cells lining the large intestine.
OILS
Almonds are a rich source of oil, with values ranging between 36 to 60% of kernel dry mass. A study by Venkatchalam and Sathe suggests almonds contain approximately 44% oils, of which 62% is monounsaturated oleic acid (an omega-9 fatty acid), 29% is linoleic acid (a polyunsaturated omega-6 essential fatty acid), and 9% is saturated fatty acid.
"Oleum amygdalae", the fixed oil, is prepared from either sweet or bitter almonds and is a glyceryl oleate, with a slight odour and a nutty taste. It is almost insoluble in alcohol but readily soluble in chloroform or ether. Sweet almond oil is obtained from the dried kernel of sweet almonds.
The oil is good for application to the skin as an emollient, and has been traditionally used by massage therapists to lubricate the skin during a massage session.
Almond oil can also be used as a wood conditioner of certain woodwind instruments, such as the oboe and clarinet.
AFLATOXINS
Almonds, like other tree nuts, are susceptible to aflatoxin-producing molds. Aflatoxins are potent carcinogenic chemicals produced by molds such as Aspergillus flavus and Aspergillus parasiticus. The mold contamination may occur from soil, previously infested almonds, and almond pests such as navel orangeworm. High levels of mold growth typically appear as gray to black filament like growth. It is unsafe to eat mold infected tree nuts.
Some countries have strict limits on allowable limits for aflatoxin contamination on almonds, and require adequate testing before the nuts can be marketed to their citizens. The European Union, for example, introduced a mandatory requirement since 2007 that all almond shipments to EU must be tested for aflatoxin. If aflatoxin does not meet the strict safety regulations, the entire consignment may be reprocessed to eliminate the aflatoxin or it must be destroyed.
The almond industry not only tests and processes almonds to ensure infected almonds do not reach the market, the industry also takes steps to prevent sources that cause contamination. These steps include proper orchard management, winter sanitation, early harvest, proper storage among others.
MANDATORY PASTEURIZATION IN CALIFORNIA
The USDA approved a proposal by the Almond Board of California to pasteurize almonds sold to the public, after tracing cases of salmonellosis to almonds. The almond pasteurization program became mandatory for California companies in 2007. Raw, untreated California almonds have not been available in the U.S. since then.
California almonds labeled "raw" must be steam-pasteurized or chemically treated with propylene oxide. This does not apply to imported almonds or almonds sold from the grower directly to the consumer in small quantities. The treatment also isn't required for raw almonds sold for export outside of North America.
The Almond Board of California claims “PPO residue dissipates after treatment”; however, the EPA reports “Propylene oxide has been detected in fumigated food products; consumption of contaminated food is another possible route of exposure.” PPO is classified by the EPA as a “Group B2, probable human carcinogen.”
The USDA-approved marketing order was challenged in court by organic farmers organized by the Cornucopia Institute, a Wisconsin-based farm policy research group. According to the Cornucopia Institute, this almond marketing order has imposed significant financial burdens on small-scale and organic growers and damaged domestic almond markets. A federal judge dismissed the lawsuit in the spring of 2009 on procedural grounds. In August 2009 farmers were appealing.
CULTURAL ASPECTS
The almond is highly revered in some cultures. The tree originated in the Middle East, and is mentioned numerous times in the Bible.
In the Hebrew Bible, the almond was a symbol of watchfulness and promise due to its early flowering. In the Bible the almond is mentioned ten times, beginning with Book of Genesis 43:11, where it is described as "among the best of fruits". In Numbers 17 Levi is chosen from the other tribes of Israel by Aaron's rod, which brought forth almond flowers. According to tradition, the rod of Aaron bore sweet almonds on one side and bitter on the other; if the Israelites followed the Lord, the sweet almonds would be ripe and edible, but if they were to forsake the path of the Lord, the bitter almonds would predominate. The almond blossom supplied a model for the menorah which stood in the Holy Temple, "Three cups, shaped like almond blossoms, were on one branch, with a knob and a flower; and three cups, shaped like almond blossoms, were on the other...on the candlestick itself were four cups, shaped like almond blossoms, with its knobs and flowers" (Exodus 25:33–34; 37:19–20). Similarly, Christian symbolism often uses almond branches as a symbol of the Virgin Birth of Jesus; paintings often include almonds encircling the baby Jesus and as a symbol of Mary. The word "Luz", which appears in Genesis 30:37, is sometimes translated as "hazel", may actually be derived from the Aramaic name for almond (Luz), and is translated as such in some Bible versions such as the NIV.[61] The Arabic name for almond is "laoz". In some parts of the Levant it is pronounced "loz", which is very close to its Aramaic origin.
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ALMOND MILK is a beverage made from ground almonds, occasionally used as a substitute for dairy milk.
Unlike animal milk, almond milk contains neither cholesterol nor lactose. As it does not contain any animal products, it is acceptable to vegans, and vegetarians, and others who abstain from dairy products. Commercial almond milk products often come in plain, vanilla, or chocolate flavors and are sometimes enriched with vitamins. Almond milk can also be made at home by grinding almonds with water in a blender.
Almond milk is slightly beige in colour and has a creamy texture and nutty taste. It is easy to make at home or purchase in long-life cartons at the supermarket.
HISTORY
In the Middle Ages, almond milk was known in both the Islamic world and Christendom. As a nut (the "fruit of a plant"), it is suitable for consumption during Lent. Almond milk was a staple of medieval kitchens because cow's milk could not keep for long without spoiling.[citation needed]
Historically, almond milk was also called amygdalate. It was consumed over a region stretching all the way from the Iberian Peninsula to East Asia. Le Viandier, a 14th-century recipe collection, contains a recipe for almond milk and recommends its use as a substitute for animal milk during fast days.
In the United States, almond milk remained a fairly niche health food item until the late 2000s, when its popularity began to increase. In 2011 alone, almond milk sales increased by 79%. In 2013, it surpassed soy milk as the most popular plant-based milk in the U.S. Popular brands of almond milk include Blue Diamond's Almond Breeze and WhiteWave Foods' Silk PureAlmond.
NUTRITION
Almonds are rich in nutrients including fiber, vitamin E, magnesium, selenium, manganese, zinc, potassium, iron, phosphorus, tryptophan, copper, and calcium. "The UK Institute of Food Research found finely ground almonds contain potential prebiotic properties that could help boost digestive health by increasing the levels of certain beneficial bacteria in the stomach".
Almond milk has less protein than cow's milk and other animal milk substances. For children with atopic dermatitis under two years of age, almond milk is not a suitable replacement for breast milk, cow's milk, or hydrolyzed formulas due to the low protein.
PRODUCTION
The basic method to make almond milk at home is to run soaked almonds in a blender with water and honey (or any other natural sweetener), then strain out the almond pulp (flesh) with a strainer, cheesecloth, or nut milk bag. One can also blend almond butter with water and sweeteners.
WIKIPEDIA
Description
ABC® DMS Step1 is a milk-based, iron-fortified formula for full-term infants. Growth and Immune System development.
Product Features
Milk-based infant formula patterned after breast milk
Prebiotics to support the growth of healthy bacteria, which helps strengthen immune function
Easy-to-digest, intact milk protein (60:40 whey-to-casein ratio) patterned after breast milk
Clinically shown to support bone mineralization at 4 years—similar to breast milk
Comparison based on whey: casein ratio of typical mature breast milk (15 days to 6 months after birth).
Indications
ABC DMS is designed for healthy full-term infants and sick babies who do not have special nutritional needs.
According to the AAP, iron-fortified infant formula should be used if breastfeeding is not chosen, is discontinued during the first year, or if a supplement to breast milk is desired. Cow's milk is not recommended for infants before their first birthday.
Fermena Plus is part of one of the biggest wellness trends today. Using a specialized and more effective delivery system that dates back to traditional Asian practice, you now have the right combination of hardy, good bacteria (Baccillus Coagulans) for your digestive system (Probiotics), as well as nourishment to promote their growth (Prebiotics). Together, they help ensure your "digestive system ecology" is happy and healthy.
Fermented Proprietary Blend:
Carrot (root), cabbage (leaf), mung bean (spouts), burdock (root), Chinese cabbage, spinach, lettuce, broccoli, yam, lotus (root), taro enoki mushroom (famulina velutipes), sweet potato, bok choy, maitake mushroom (grifola frondosa), field mustard (leaf) (brassica rapa var), shingiku (leaf) (chrysanthemum coronarium), asparagus, shimeji mushroom (lycophyllum decastes), red-leaf lettuce, turnip (root) (brassica rapa rapa).
Probiotic Blend:
300 million Bacillis Coagulans (at the time of manufacture).
Other ingredients:
Galactooligosaccharides, corn starch, tapioca starch, whey. Contains milk, soy.
September 4, 2012 - Product Recall - Eco Health, Inc Recalls Product Because of Possible Health Risk. For additional information, please refer to the company issued press release available on FDA's web site at www.fda.gov/Safety/Recalls/ucm318491.htm.
September 4, 2012 - Product Recall - Eco Health, Inc Recalls Product Because of Possible Health Risk. For additional information, please refer to the company issued press release available on FDA's web site at www.fda.gov/Safety/Recalls/ucm318491.htm.
www.bestzyme.com/products/feed-enzyme/
Feed enzyme is a widely recognized feed additive, which includes Phytase, Non Starch Polysaccharides enzymes, functional enzyme. The functions of enzyme are breaking the plant cell wall to release more nutrition, improving the digestive rate of feed with the endogenous enzyme, degrading the antinutrition factor of the grain such as corn, wheat, soybean mill, decreasing the viscosity of the chime, promoting the absorptivity of the nutrition from feed, improving gut health via inhibiting harmful bacteria, helping the intestinal tract to establish a good environment. Enzyme is an ideal feed additive for saving cost and increasing animal health. Bestzyme feed enzyme have three main series products. They are PhosGen series, EnerGen Series and NutriGen Series.
Types of Feed Enzyme
Phytase
Strong Release of Phytate Phosphorus and Save Feed Cost.
Glucose Oxidase
Significantly Improve Animal Intestinal Health, Improve Production Performance, Reduce The Use Of Drugs, And Promote A Comprehensive Ban On Feed Antibiotics.
Beta Mannanse
Effectively Degrade Mannans To Produce Prebiotic Mannose Oligosaccharides.
Xylanase
Effectively Degrade Xylan, Reduce Chyme Viscosity And Improve Nutrient Digestibility.
Beta Glucanase
Effectively Degrade β-glucan In The Cell Walls Of Wheat And Cereals, Reduce Its Anti-nutritional Effects.
Cellulase
Efficiently Break Cell Walls, Effectively Degrade Cellulose, And Convert It Into Absorbable Reduced Sugar.
Alpha Galactosidase
Effectively Degrade The Flatulence Factors Such As Raffinose And Stachyose In Beans, And Improve The Digestibility Of Energy Ingredients And Nutrients In Animals.
Pectinase
Hydrolyze Pectin, Destroy Cell Walls And Release Nutrients.
Alpha Amylase
Resistant To Feed Pelleting, Improve Starch Utilization.
Protease
Improve Protein Digestibility And Reduce Nitrogen Emissions From Breeding.
EnerGen Supreme
Comprehensively Degrade Nsp To Improve Energy Utilization.
Bestzyme CE804 For Pig
Improve Nutrient Digestibility, Improve Intestinal Health, And Improve Production Performance.
Bestzyme CE806 For Poultry
Improve Nutrient Digestibility, Improve Uniformity, And Prevent Overfeeding.
FAQs Of Feed Enzymes
Why do animals need feed enzymes?
A:
（1）The digestive system of young animals is not well developed and the secretion of digestive enzymes is insufficient. The aging of animals will also cause the reduction of digestive enzyme secretion. Coupled with environmental emergency stimuli such as transfer, transportation, and cooling, the secretion of digestive enzymes will also be severely affected. That's why animals need digestive feed enzymes to supplement the deficiency of endogenous enzymes
（2）The animal itself does not secrete phytase and NSP enzyme, so it must be added externally to ensure the animal’s high digestibility and utilization of these ingredients
（3） In addition to nutrients such as protein, carbohydrate and fat, feed also contains many anti-nutritional factors, such as phytic acid, non-starch polysaccharides (xylan, mannan, dextran, cellulose, pectin, galactosides and other cell wall components), proteins (trypsin inhibitors, plant lectins), starches (resistant starch), etc. Feed enzymes are added in order to reduce the anti-nutritional effects of anti-nutrients, increase the digestibility of nutrients, and ultimately increase digestibility of feed
What are the similarities and differences in the selection of feed enzymes in the juvenile and adult stages of animals?
A:
At the young animal stage: The digestive system is not well developed and many digestive enzymes are insufficiently secreted. Therefore, it is recommended to add digestive feed enzymes, especially protease, amylase, lipase, and also add phytase, NSP enzyme and other animals feed enzymes that are not produced by animal itself to promote digestion and absorption of nutrients in young animals, and also reduce common problems such as diarrhea and indigestion
At the adult animal stage: The digestive function of the animal is relatively good, and it has good digestion ability for a variety of nutrients. If the adult animal diet contains more anti-nutritional factors, β-glucanase and pectin should be used in NSP enzyme preparations, such as cellulase and phytase can eliminate the adverse effects of anti-nutritional factors. Digestive enzymes can also be added to cope with insufficient secretion of digestive enzymes due to stress and further improve the digestion effect of animals on feed
What are the differences between wheat and corn in physical and chemical composition and nutrition?
A:
1.(1)Wheat has lower energy value than corn, and contains more anti-nutritional factors, which is not easy to digest, mainly including arabinoxylan, cellulose, glucan, etc. Adding wheat complex enzymes can increase energy by 4%~7%
(2) Wheat's protein content is 13.5% which is higher than corn (8%), but the amino acid balance of wheat is slightly worse than corn.
(3)The content of calcium, phosphorus and phytase in wheat is higher than corn, and the utilization rate of phosphorus is also higher.
(4)The crude fat content of wheat is lower than that of corn, and the content of linoleic acid is also much lower than that of corn. Using wheat instead of corn in the diet can increase the hardness of animal fat and improve the quality of pork.
2. Application of enzyme solutions using wheat to replace corn.
(1)When the price of wheat and corn are not much different, wheat is cost-effective and you can use wheat to replace part of the corn.
(2) The maximum ratio of wheat to replace corn: 30% for nursery pigs, 40% for growing pigs, 60% for fattening pigs; 15% for small chickens, 25% for medium chickens, 35% for large chickens; 30% for broilers; 15% for small ducks and 35% for medium ducks, Big Duck 45%.
(3)Adding a variety of NSP enzymes can solve the problem of high NSP content in wheat diet: Adding high-efficiency xylanase can completely cut the branch chain and main chain of xylan, combined with β-glucanase and high-activity amylase, can improve the digestion and utilization rate of various nutrients in the feed.
Wikipedia, Lupinus luteus is known as annual yellow-lupin,[1] European yellow lupin or yellow lupin. It is native to the Mediterranean region of Southern Europe.[2]The flower spikes are not continuous, but in regularly spaced clusters like verticilasters.
Distribution
It occurs on mild sandy and volcanic soils in mining belts. As a wild plant, it is widespread over the coastal area in the western part of the Iberian Peninsula, Morocco, Tunisia, and Algeria, on the islands of Corsica, Sardinia and Sicily and in Southern Italy. It is most likely that in Israel and Lebanon it has turned wild. Cultivated in Northern Europe and the CIS (Belarus and Ukraine) as well as, on a smaller scale, in Western Australia and South Africa. Having previously been cultivated in southern France and on Madeira, it has turned wild there. Using combinations of such characters as the colour of the corolla, the carina's edge, vegetative organs and seeds, 18 varieties, 4 subvarieties and 6 forms have been identified.[3] The plant's yellow seeds, known as lupin beans, were once a common food of the Mediterranean basin and Latin America. Today they are primarily eaten as a pickled snack food.
Lupinus, commonly known as lupin, lupine,[note 1] or regionally bluebonnet, is a genus of plants in the legume family Fabaceae. The genus includes over 199 species, with centres of diversity in North and South America.[1] Smaller centres occur in North Africa and the Mediterranean.[1][2] They are widely cultivated, both as a food source and as ornamental plants, but are invasive to some areas.
Description
The species are mostly herbaceous perennial plants 0.3–1.5 metres (1–5 feet) tall, but some are annual plants and a few are shrubs up to 3 m (10 ft) tall. An exception is the chamis de monte (Lupinus jaimehintonianus) of Oaxaca in Mexico, which is a tree up to 8 m (26 ft) tall.[3]
Lupins have soft green to grey-green leaves which may be coated in silvery hairs, often densely so. The leaf blades are usually palmately divided into five to 28 leaflets, or reduced to a single leaflet in a few species of the southeastern United States and eastern South America.[4]
The flowers are produced in dense or open whorls on an erect spike, each flower 1–2 centimetres (3⁄8–3⁄4 inch) long. The pea-like flowers have an upper standard, or banner, two lateral wings, and two lower petals fused into a keel. The flower shape has inspired common names such as bluebonnets and quaker bonnets.
The fruit is a pod containing several seeds. The seeds contain alkaloids which lend them a bitter taste.
Taxonomy
Main article: List of Lupinus species
The genus Lupinus L. and, in particular, its North American species were divided by Sereno Watson (1873) into three sections: Lupinus, Platycarpos, and Lupinnelus. Differences in habitat and in the number of ovules were the basis for this classification. A majority of the perennial and annual species from the American continent described by Watson were referred to Lupinus. Some annual species with two ovules in the ovary and two seeds in the pod (L. densiflorus, L. microcarpus, etc.) were attributed to the Platycarpos section. Section Lupinnelus consisted of one species (L. uncialis), with axillary and solitary flowers, scarcely reflexed banner, and also with two ovules in the ovary.
While Watson's work was predominantly based on study of North American species, the later research of Ascherson and Graebner (1907) extended his principle of classification to cover all lupins from the Eastern and Western Hemispheres, also using number of ovules (seedbuds) in the ovary (and thus of seeds in the pod) as the criterion for this division. They described two subgenera, Eulupinus and Platycarpos. Most of the described species were referred to subgen. A. Eulupinus. Subgen. B. Platycarpos included several annual species from the Eastern Hemisphere with two seedbuds and seeds in the bean (the same species, as the one specified by S. Watson).
A current schema retains this distinction, but uses the nomenclature for the subgenera of Platycarpos and Lupinus. In this schema, subgenus Platycarpos (S.Wats.) Kurl. contains perennial and annual species from the Western Hemisphere, with a minimum two or more ovules or seedbuds. Subgenus Lupinus consists of 12 species from Africa and the Mediterranean, with a minimum of four ovules or seedbuds.[5]
The taxonomy of Lupinus has always been confusing. How many distinct species exist or how they might be organized within the genus is not clear. The plants are variable and the taxa are not always distinct from one another. Some American taxa have been described as complexes rather than separate species.[6] Estimates of the number of lupine species generally fall between 200 and 500.[2] One authority places the estimate at approximately 267 species worldwide.[1] Currently, two subgenera are recognized.
Subgenus Platycarpos
Main article: Lupinus subg. Platycarpos
The ovary contains two and more ovules or seedbuds. The seed are predominantly small-sized, with an underdeveloped embryo and small amount of endosperm. Cotyledons are small-sized, with long caulicles. The first pair of true leaves is alternate. The stem is predominantly naked with waxen coating. Dominating is the monopodial type of branching. Leaflets are smooth, with waxen coating or slight pubescence, predominantly narrow. Pods are flat or orbicular, with two or more seeds. Represented by frutcuilose, fruticose and herbaceous perennial forms, or less often annual ones. Plants are cross-pollinated. Chromosome number 2n is either 36, 48, or 96.[7] This subgenus is distributed throughout North, Central and South America, predominantly in the mining systems of the Andes and Cordillera. Some species are cultivated (L. mutabilis, L. polyphyllus). This subgenus includes several hundred species, requiring further analysis of their authenticity.
Agriculture
Like other legumes, lupines can fix nitrogen from the atmosphere[53] into ammonia via a rhizobium–root nodule symbiosis, fertilizing the soil for other plants. This adaptation allows lupins to be tolerant of infertile soils and capable of pioneering change in barren and poor-quality soils. The genus Lupinus is nodulated by Bradyrhizobium soil bacteria.[5]
In the early 20th century, German scientists attempted to cultivate a sweet variety of lupin lacking the bitter taste, making it more suitable for both human and animal consumption.[54]
Many annual species of lupins are used in agriculture and most of them have Mediterranean origin.[55] While originally cultivated as a green manure or forage, lupins are increasingly grown for their seeds, which can be used as an alternative to soybeans. Sweet (low alkaloid) lupins are highly regarded as a stock feed, particularly for ruminants, but also for pigs and poultry and more recently as an ingredient in aqua-feeds. Three Mediterranean species of lupin, blue (narrow-leafed) lupin, white lupin, and yellow lupin, are widely cultivated for livestock and poultry feed.
The market for lupin seeds for human food is currently small, but researchers believe it has great potential. Lupin seeds are considered "superior" to soybeans in certain applications and evidence is increasing for their potential health benefits. They contain similar protein to soybean, but less fat. As a food source, they are gluten-free and high in dietary fibre, amino acids, and antioxidants, and they are considered to be prebiotic.[citation needed]
About 85% of the world's lupin seeds are grown in Western Australia.[56]
Toxicity
Main article: Lupin poisoning
Some lupins contain certain secondary compounds, including isoflavones and toxic alkaloids,[53] such as lupinine, anagyrine and sparteine. With early detection, these can be removed through processing, although lupins containing these elements are not usually selected for food-grade products.
A risk of lupin allergy exists in patients allergic to peanuts.[57] Most lupin reactions reported have been in people with peanut allergy.[58] Because of the cross-allergenicity of peanut and lupin, the European Commission, as of 2006, has required that food labels indicate the presence of "lupin and products thereof" in food.[59]
Lupin plants can be colonized by the fungus Diaporthe toxica[60] which can cause a mycotoxicosis known as lupinosis when ingested by grazing animals.
Uses
Main article: Lupin bean
The legume seeds of lupins, commonly called lupin beans, were popular with the Romans, who cultivated the plants throughout the Roman Empire where the lupin is still known in extant Romance languages by names such as lupini.
Seeds of various species of lupins have been used as a food for over 3,000 years around the Mediterranean[61] and for as long as 6,000 years in the Andes.[62] Lupins were also used by many Native American peoples of North America such as the Yavapai. The Andean lupin or tarwi (Lupinus mutabilis) was a widespread food in the Incan Empire; but they have never been accorded the same status as soybeans, dry peas and other pulse crops. The pearl lupin of the Andean highlands of South America, L. mutabilis, known locally as tarwi or chocho, was extensively cultivated, but no conscious genetic improvement other than to select for larger and water-permeable seeds seems to have been made. Users soaked the seed in running water to remove most of the bitter alkaloids and then cooked or toasted the seeds to make them edible,[63][full citation needed] or else boiled and dried them to make kirku,[62] reported as a pre-Columbian practice in Las Relaciones geográficas de Indias.[64] Spanish domination led to a change in the eating habits of the indigenous peoples, and only recently[65] (late 20th century onward) has interest in using lupins as a food been renewed.[66][61]: 353
Lupinus angustifolius
Lupins can be used to make a variety of foods both sweet and savoury, including everyday meals, traditional fermented foods, baked foods, and sauces. The European white lupin (L. albus) beans are commonly sold in a salty solution in jars (like olives and pickles) and can be eaten with or without the skin. Lupini dishes are most commonly found in Europe, especially in Portugal, Spain, Greece, and Italy. They are also common in Brazil and Egypt. In Egypt, the lupin is known in Arabic as ترمس termes, and is a popular street snack after being treated with several soakings of water, and then brined. In Portugal, Spain, and the Spanish Harlem district of New York, they are consumed with beer and wine. In Lebanon, Palestine, Israel, Jordan, and Syria the salty and chilled lupini beans are called turmus (in Arabic: تُرمُس, Hebrew: תורמוס) and are served as part of an apéritif or a snack. Other species, such as L. albus (white lupin), L. angustifolius (narrow-leafed lupin),[67] and L. hirsutus (blue lupin)[68] also have edible seeds.[69]
Culture
Lupinus pilosus in Tel Aviv University, Israel
Consumed throughout the Mediterranean region and the Andean mountains, lupins were eaten by the early Egyptian and pre-Incan people and were known to Roman agriculturalists for their ability to improve the fertility of soils.[70]
In the late 18th century, lupins were introduced into northern Europe as a means of improving soil quality, and by the 1860s, the garden yellow lupin was seen across the sandy soils of the Baltic coastal plain.
The successful development of lupin varieties with the necessary "sweet gene" paved the way for the greater adoption of lupins across Europe and later Australia.[citation needed]
Further work carried out by the Western Australian Department of Agriculture and Food during the 1950s and '60s has led to more sweet lupin crops being produced in Western Australia now than anywhere else in the world.[citation needed]
Bluebonnets, including the Texas bluebonnet (L. texensis), are the state flowers of Texas.
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Is Dietary Supplements Really Worth It?
Dietary supplements have become more common in Western cultures in recent years. However, in some countries such as Japan, they are used extensively and people often shun them as “uppers.” Although dietary supplements are commonly used, there is some debate about their effectiveness. The best way to decide for yourself is to get the facts from unbiased sources. Here are a few things to consider about dietary supplements and possible side effects:
Although supplements are usually taken in capsule form, large doses of any nutrient can cause adverse effects. Dietary supplements, particularly large doses of multivitamin and multimineral, don’t always guarantee full protection from disease. Many people are left wondering how to obtain necessary vitamins and other minerals, as an array of different options are available, such as whole food, vitamins and multivitamins. It is also important to consider that supplements can boost your nutrient intake, which may not lead to any health benefit.
One dietary supplement that is growing in popularity is “elements activated.” These contain ingredients like probiotics, digestive enzymes, prebiotics (an advantage because prebiotics keep the population of beneficial bacteria low) and other nutrients that naturally increase the amount of the vitamins and other nutrients your body needs. However, the ingredients are generally manufactured in “acidic” environments, which means that they are designed to kill off all bacteria in the stomach before the ingredients are absorbed. Because of this, people using these products must be careful about what they ingest, especially if they take medications such as antibiotics.
Another consideration is absorption rates. Most dietary supplements are fast to absorb, but others take time to do so. Some take longer, because of the process by which they are formulated. The slower rate of absorption prevents people from feeling dependent on them, which can lead to “doctor shopping.” This means buying vitamins you don’t need, just so you will keep taking them.
Dietary supplements that work faster generally have fewer adverse effects. This is because supplement manufacturers use sterile equipment to insert the active ingredients and process the liquids for absorption. In some cases, increased absorption is a side effect. If you are taking an antioxidant supplement to prevent cancer or decrease the likelihood of cataracts, a fast supplement may not be the best choice, because it is less effective in those areas.
One concern for the public has been regarding long-term use of dietary supplements and the risks associated with their use. Long-term use has been linked to certain health conditions, such as osteoporosis, heart disease and some cancers. However, there are no research studies that prove these claims. Most of the available research on folic acid supplements shows a decreased risk of certain types of cancers in pregnant women, although this benefit decreases as the pregnancy progresses.
Dietary supplements are not marketed as foods. They are only sold as supplemental nutrition. Many of these are sold under brand names that are “friendly”, but the manufacturers do not label the vitamins as foods. The reason they don’t is to avoid trademark infringement. Brand names are very expensive to get, and they also face stiff competition from generic versions of the same dietary supplements.
There are no serious adverse health reactions to consuming dietary supplements, but you should never take more than you should. Always talk to your doctor before starting a new supplement program. You should also read the directions on the package and look for any warning labels. Be sure to check with the BBB (Better Business Bureau) before purchasing dietary supplements to make sure the company does not have a long list of unresolved claims.
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Taraxacum is a large genus of flowering plants in the family Asteraceae, which consists of species commonly known as dandelions. The scientific and hobby study of the genus is known as taraxacology. The genus is native to Eurasia and North America, but the two most commonplace species worldwide, T. officinale (the common dandelion) and T. erythrospermum (the red-seeded dandelion), were introduced from Europe into North America, where they now propagate as wildflowers. The plant thrives in temperate regions and can be found in yards, gardens, sides of roads, among crops, and in many other habitats. Both species are edible in their entirety. The common name dandelion from French dent-de-lion 'lion's tooth') is also given to specific members of the genus.
Like other members of the family Asteraceae, they have very small flowers collected together into a composite flower head. Each single flower in a head is called a floret. In part due to their abundance, along with being a generalist species, dandelions are one of the most vital early spring nectar sources for a wide host of pollinators. Many Taraxacum species produce seeds asexually by apomixis, where the seeds are produced without pollination, resulting in offspring that are genetically identical to the parent plant.
In general, the leaves are 50–250 mm (2–10 in) long or longer, simple, lobed-to-pinnatisect, and form a basal rosette above the central taproot. The flower heads are yellow to orange coloured, and are open in the daytime, but closed at night. The heads are borne singly on a hollow stem (scape) that is usually leafless and rises 10–100 mm (3⁄8–3+7⁄8 in) or more above the leaves. Stems and leaves exude a white, milky latex when broken. A rosette may produce several flowering stems at a time. The flower heads are 20–50 mm (3⁄4–2 in) in diameter and consist entirely of ray florets. The flower heads mature into spherical seed heads sometimes called blowballs or clocks (in both British and American English) containing many single-seeded fruits called achenes. Each achene is attached to a pappus of fine hair-like material which enables wind-aided dispersal over long distances.[citation needed]
The flower head is surrounded by bracts (sometimes mistakenly called sepals) in two series. The inner bracts are erect until the seeds mature, then flex downward to allow the seeds to disperse. The outer bracts are often reflexed downward, but remain appressed in plants of the sections Palustria and Spectabilia. Between the pappus and the achene is a stalk called a beak, which elongates as the fruit matures. The beak breaks off from the achene quite easily, separating the seed from the parachute.
Description
The species of Taraxacum are tap-rooted, perennial, herbaceous plants, native to temperate areas of the Northern Hemisphere. The genus contains many species, which usually (or in the case of triploids, obligately) reproduce by apomixis, resulting in many local populations and endemism. In the British Isles alone, 234 microspecies (i.e. morphologically distinct clonal populations) are recognised in nine loosely defined sections, of which 40 are "probably endemic". A number of species of Taraxacum are seed-dispersed ruderals that rapidly colonize disturbed soil, especially the common dandelion (T. officinale), which has been introduced over much of the temperate world. After flowering is finished, the dandelion flower head dries out for a day or two. The dried petals and stamens drop off, the bracts reflex (curve backwards), and the parachute ball opens into a full sphere. When development is complete, the mature seeds are attached to white, fluffy "parachutes" which easily detach from the seedhead and glide by wind, dispersing.
The seeds are able to cover large distances when dispersed due to the unique morphology of the pappus which works to create a unique type of vortex ring that stays attached to the seed rather than being sent downstream. In addition to the creation of this vortex ring, the pappus can adjust its morphology depending on the moisture in the air. This allows the plume of seeds to close up and reduce the chance to separate from the stem, waiting for optimal conditions that will maximize dispersal and germination.
Many similar plants in the family Asteraceae with yellow flowers are sometimes known as false dandelions. Dandelion flowers are very similar to those of cat's ears (Hypochaeris). Both plants carry similar flowers, which form into windborne seeds. However, dandelion flowers are borne singly on unbranched, hairless and leafless, hollow stems, while cat's ear flowering stems are branched, solid, and carry bracts. Both plants have a basal rosette of leaves and a central taproot. However, the leaves of dandelions are smooth or glabrous, whereas those of cat's ears are coarsely hairy.
Early-flowering dandelions may be distinguished from coltsfoot (Tussilago farfara) by their basal rosette of leaves, their lack of disc florets, and the absence of scales on the flowering stem.
Other plants with superficially similar flowers include hawkweeds (Hieracium) and hawksbeards (Crepis). These are readily distinguished by branched flowering stems, which are usually hairy and bear leaves.
Classification
The genus is taxonomically complex due to the presence of apomixis: any morphologically distinct clonal population would deserve its own microspecies. Phylogenetic approaches are also complicated by the accelerated mutation in apomixic lines and repeated ancient hybridization events in the genus.
As of 1970, the group is divided into about 34 macrospecies or sections, and about 2000 microspecies; some botanists take a much narrower view and only accept a total of about 60 (macro)species. By 2015, the number has been revised to include 60 sections and about 2800 microspecies. 30 of these sections are known to reproduce sexually.
About 235 apomictic and polyploid microspecies have been recorded in Great Britain and Ireland alone.
Botanists specialising in the genus Taraxacum are sometimes called taraxacologists, for example Gunnar Marklund, Johannes Leendert van Soest or A.J. Richards.
Selected species
Taraxacum albidum, the white-flowered Japanese dandelion, a hybrid between T. coreanum and T. japonicum
Taraxacum algarbiense
Taraxacum aphrogenes, the Paphos dandelion
Taraxacum arcticum
Taraxacum balticum
Taraxacum brachyceras
Taraxacum brevicorniculatum, frequently misidentified as T. kok-saghyz and a poor rubber producer
Taraxacum californicum, the California dandelion, an endangered species
Taraxacum centrasiaticum, the Xinjiang dandelion
Taraxacum ceratophorum, the horned dandelion, considered by some sources to be a North American subspecies of T. officinale (T. officinale subsp. ceratophorum)
Taraxacum coreanum
Taraxacum desertorum
Taraxacum erythrospermum, the red-seeded dandelion, often considered a variety of T. laevigatum (i.e., T. laevigatum var. erythrospermum)
Taraxacum farinosum, the Turkish dandelion
Taraxacum holmboei, the Troödos dandelion
Taraxacum hybernum
Taraxacum japonicum, the Japanese dandelion, no ring of smallish, downward-turned leaves under the flower head
Taraxacum kok-saghyz, the Kazakh dandelion, which produces rubber
Taraxacum laevigatum, the rock dandelion, achenes reddish brown and leaves deeply cut throughout the length, inner bracts' tips are hooded
Taraxacum lissocarpum
Taraxacum minimum
Taraxacum mirabile
Taraxacum officinale (syn. T. officinale subsp. vulgare), the common dandelion, found in many forms
Taraxacum pankhurstianum, the St. Kilda dandelion
Taraxacum platycarpum, the Korean dandelion
Taraxacum pseudoroseum
Taraxacum suecicum
T. albidum
T. albidum
T. californicum
T. californicum
T. japonicum
T. japonicum
T. laevigatum
T. laevigatum
T. officinale
T. officinale
T. platycarpum
T. platycarpum
Cultivars
'Amélioré à Coeur Plein' yields an abundant crop without taking up much ground, and tends to blanch itself naturally, due to its clumping growth habit.
'Broad-leaved' - The leaves are thick and tender and easily blanched. In rich soils, they can be up to 60 cm (2') wide. Plants do not go to seed as quickly as French types.
'Vert de Montmagny' is a large-leaved, vigorous grower, which matures early.
History
Dandelions are thought to have evolved about 30 million years ago in Eurasia. Fossil seeds of Taraxacum tanaiticum have been recorded from the Pliocene of southern Belarus. Dandelions have been used by humans for food and as an herb for much of recorded history. They were well known to ancient Egyptians, Greeks and Romans, and are recorded to have been used in traditional Chinese medicine for over a thousand years. The plant was used as food and medicine by Native Americans. Dandelions were probably brought to North America on the Mayflower for their supposed medicinal benefits.
Etymology
Leaf resemblance to the teeth of a lion (French: dent-de-lion)
The Latin name Taraxacum originates in medieval Arabic writings on pharmacy. The scientist Al-Razi around 900 CE wrote "the tarashaquq is like chicory". The scientist and philosopher Ibn Sīnā around 1000 CE wrote a book chapter on Taraxacum.[citation needed] Gerard of Cremona, in translating Arabic to Latin around 1170, spelled it tarasacon.
Common names
The English name, dandelion, is a corruption of the French dent de lion meaning "lion's tooth", referring to the coarsely toothed leaves. The plant is also known as blowball, cankerwort, doon-head-clock, witch's gowan, milk witch, lion's-tooth, yellow-gowan, Irish daisy, monks-head, priest's-crown, and puff-ball; other common names include faceclock, pee-a-bed, wet-a-bed, swine's snout, white endive, and wild endive.
The English folk name "piss-a-bed" (and indeed the equivalent contemporary French pissenlit) refers to the strong diuretic effect of the plant's roots. In various northeastern Italian dialects, the plant is known as pisacan ("dog pisses"), because they are found at the side of pavements. In Swedish, it is called maskros (worm rose) after the nymphs of small insects (thrips larvae) usually present in the flowers.
Nutrition
Plate of sauteed dandelion greens, with Wehani rice
Raw dandelion greens contain high amounts of vitamins A, C, and K, and are moderate sources of calcium, potassium, iron, and manganese. Raw dandelion greens are 86% water, 9% carbohydrates, 3% protein, and 1% fat. A 100 gram (3+1⁄2oz) reference amount supplies 45 Calories.
Phytochemicals
The raw flowers contain diverse phytochemicals, including polyphenols, such as flavonoids apigenin, isoquercitrin (a quercetin-like compound), and caffeic acid, as well as terpenoids, triterpenes, and sesquiterpenes. The roots contain a substantial amount of the prebiotic fiber inulin. Dandelion greens contain lutein.
Taraxalisin, a serine proteinase, is found in the latex of dandelion roots. Maximal activity of the proteinase in the roots is attained in April, at the beginning of plant development after the winter period. Each dandelion seed has a mass(weight) of 500 micrograms or 0.0005g (1/125 of a grain).[citation needed]
Properties
Edibility
Bunches of organic dandelion greens for sale at Whole Foods
The entire plant, including the leaves, stems, flowers, and roots, is edible and nutritious, with nutrients such as vitamins A and K as well as calcium and iron. Dandelions are found on six continents and have been gathered for food since prehistory, but the varieties commercially cultivated for consumption are mainly native to Eurasia and North America. A perennial plant, its leaves grow back if the taproot is left intact. To make leaves more palatable, they are often blanched to remove bitterness, or sauteed in the same way as spinach. Dandelion greens have been a part of traditional Kashmiri cuisine, Spanish cuisine, Italian cuisine, Albanian cuisine, Slovenian, Sephardic Jewish, Chinese, Greek cuisine (χόρτα) and Korean cuisines. In Crete, the leaves of a variety called 'Mari' (Μαρί), 'Mariaki' (Μαριάκι), or 'Koproradiko' (Κοπροράδικο) are eaten by locals, either raw or boiled, in salads. T. megalorhizon, a species endemic to Crete, is eaten in the same way; it is found only at high altitudes (1,000–1,600 metres (3,300–5,200 ft)) and in fallow sites, and is called pentaramia (πενταράμια) or agrioradiko (αγριοράδικο).
The flower petals, along with other ingredients, usually including citrus, are used to make dandelion wine. Its ground, roasted roots can be used as a caffeine-free coffee alternative. Dandelion was also traditionally used to make the traditional British soft drink dandelion and burdock, and is one of the ingredients of root beer. Dandelions were once considered delicacies by the Victorian gentry, who used them mostly in salads and sandwiches.
Dye
The yellow flowers can be dried and ground into a yellow-pigmented powder and used as a dye.
Allergies
Dandelion pollen may cause allergic reactions when eaten, or adverse skin reactions in sensitive individuals. Contact dermatitis after handling has also been reported, probably from the latex in the stems and leaves.
Herbalism
Dandelion has been used in traditional medicine in Europe, North America, and China.
Food for wildlife
Dandelions do not depend on wildlife for distribution or pollination; however much of wildlife benefits from the abundance of the plant. Rabbits, wild turkeys, white-tailed deer, eastern chipmunks, bobwhite quail, and many species of birds will consume the seeds and foliage. Additionally, many insects will collect nectar from the flower, especially in early spring when there are very few other flowers in bloom.
Taraxacum seeds are an important food source for certain birds (linnets, Linaria spp.).
Main article: Nectar
Szabo studied nectar secretion in a dandelion patch over two years (59.2 and 8.9 flowers per square metre (5.50 and 0.83/sq ft) in 1981 and 1982). He measured average nectar volume at 7.4 μl/flower in 1981 and 3.7 μl/flower in 1982. The flowers tended to open in the morning and close in the afternoon with the concentrations significantly higher on the second day.
Dandelions are also important plants for Northern Hemisphere bees, providing an important source of nectar and pollen early in the season. They are also used as a source of nectar by the pearl-bordered fritillary (Boloria euphrosyne), one of the earliest emerging butterflies in the spring.
Leaves
Dandelions are used as food plants by the larvae of some species of Lepidoptera (butterflies and moths).
Invasive Species.
Dandelions can cause significant economic damage as an invasive species and infestation of other crops worldwide; in some jurisdictions, the species T. officinale is listed as a noxious weed. It can also be considered invasive in protected areas such as national parks. For example, Denali National Park and Preserve in Alaska lists Taraxacum officinale as the most common invasive species in the park and hosts an annual "Dandelion Demolition" event where volunteers are trained to remove the plant from the park's roadsides.
Benefits to gardeners
Main article: Beneficial weed
With a wide range of uses, the dandelion is cultivated in small gardens to massive farms. It is kept as a companion plant; its taproot brings up nutrients for shallow-rooting plants. It is also known to attract pollinating insects and release ethylene gas, which helps fruit to ripen.
Cultural importance
It has been a Western tradition for someone to blow out a dandelion seedhead and think of a wish they want to come true.
Five dandelion flowers are the emblem of White Sulphur Springs, West Virginia. The citizens celebrate spring with an annual Dandelion Festival.
The dandelion is the official flower of the University of Rochester in New York State, and "Dandelion Yellow" is one of the school's official colors. "The Dandelion Yellow" is an official University of Rochester song.
Inspiration for engineering
The ability of dandelion seeds to travel as far as a kilometer in dry, windy and warm conditions, has been an inspiration for designing light-weight passive drones.
In 2018, researchers discovered that dandelion seeds have a separated vortex ring. This work provided evidence that dandelion seeds have fluid behavior around fluid-immersed bodies that may help understand locomotion, weight reduction and particle retention in biological and man-made structures.
In 2022, researchers at the University of Washington demonstrated battery-free wireless sensors and computers that mimic dandelion seeds and can float in the wind and disperse across a large area.
As a source of natural rubber
See also: Taraxacum kok-saghyz § Rubber
Dandelions secrete latex when the tissues are cut or broken, yet in the wild type, the latex content is low and varies greatly. Taraxacum kok-saghyz, the Russian dandelion, is a species that produced industrially useful amounts during WW2. Using modern cultivation methods and optimization techniques, scientists in the Fraunhofer Institute for Molecular Biology and Applied Ecology (IME) in Germany developed a cultivar of the Russian dandelion that is suitable for current commercial production of natural rubber. The latex produced exhibits the same quality as the natural rubber from rubber trees. In collaboration with Continental AG, IME is building a pilot facility. As of May 2014, the first prototype test tires made with blends from dandelion-rubber are scheduled for testing on public roads over the next few years. In December 2017, Linglong Group Co. Ltd., a Chinese company, invested $450 million into making commercially viable rubber from dandelions.
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The most effective way to support healthy gut flora is to regularly eat foods that contain an abundance of friendly probiotic bacteria such as pickled vegetables, fermented milk products, kombucha, kefir, fermented soy products.
Bad bacteria, otherwise referred to as pathogenic bacteria, are responsible for several adverse effects on the body. Commonly experienced effects include ‘food poisoning’, diarrhea, and stomach pains.
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Probiotic 40-Billion is a convenient way for you to include beneficial bacteria to your diet. Probiotic supplements require no preparation, fermenting time, or any cooking and can be taken wherever you go.
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Zeal for Life for Optimal Health and Wellness
Flour, just ground wheat, right? Probably better if it's organic &sprouted? Freshly milled? Yes. But- what else could flour be and how could wild flour blends play a role in strengthening our immune response? In regulating our moods and reducing inflammation? Could the kind of “flour” we consume regulate anxiety, reduce depression and support emotional stability? Could it influence our gut microbiome and levels of serotonin and dopamine? There is more and more evidence that the answer is yes. Most of us have heard that anywhere from 70-90% of our immune system is in our gut. Our GI tract is home to the largest & most diverse community of microorganisms in our bodies. The microbial communities in the visceral organs are in constant communication with our central nervous system, ensuring the body adapts as needed to maintain homeostasis. They are a key regulator of the gut-brain axis- a communication system between the GI tract and the CNS involving the endocrine, immune and neural communication mechanisms- all critical to health. While this is exciting news- there is also a problem. Modern agriculture and it's monocropping ways, have all but wiped out the diversity of nourishment that is necessary to keep our microbiomes happy and healthy. Simply put, the more diverse the microbes in our gut, the healthier we are. Our gut microbes regulate our immune system, deter pathogens, help us digest fibre and reduce inflammation (did you know over 90% of the serotonin- our feel good hormone- is produced in our gut?!) - but they also need nourishment to thrive and take care of us, and consuming white flour devoid of nutrition is not sufficient. Microbes need diversity in nutrients to thrive. Milling wild flour blends of herbs, legumes, antioxidant rich fruit, wild foraged greens &mushrooms, seaweeds, prebiotic heirloom grains and polyphenol full tea leaves combined with long fermentation provides bioavailable nourishment for these microbial communities, supporting our immune and mental health and physiological responses. This week’s wild flour is Sprouted regional Rye, sprouted Buckwheat groats, heirloom black beans, rosehips, chamomile, Orange peel and hibiscus. (Part 1)
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