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NCP Miracle II
161 Richardson-Bass Rd
Kenly, NC 27542
Tel:(919)284-6002 Fax:(919)284-4197
EMail: info1@ncpmiracle2.com
161 Richardson-Bass Rd
Kenly, NC 27542
Tel:(919)284-6002 Fax:(919)284-4197
EMail: info1@ncpmiracle2.com
Trace Minerals
Minute portions can powerfully affect health.
They are necessary for oxygen transport,
energy metabolism, growth, and cell and nerve
protection. They are essential in the
assimilation and utilization of vitamins and
other nutrients. They aid in the digestion
process and provide the catalyst for many
hormones, enzymes, and essential body
functions and reactions. They aid in replacing
electrolytes lost through heavy perspiration or
diarrhea. They also protect against toxic
reaction and heavy metal poisoning.
You need minerals to make up your body fluids,
for the formation of blood and bone cells, and
the maintenance of healthy nerve functioning.
Lack of a single mineral in your food can cause
mental and physical problems. We all know of
the importance of calcium in our diets for
building strong bones and teeth. However,
because of the growing depletion on minerals
in your food, you also need some form of
supplementation that will supply you with all the
necessary minerals for your body's optimal
performance.
Minute portions can powerfully affect health.
They are necessary for oxygen transport,
energy metabolism, growth, and cell and nerve
protection. They are essential in the
assimilation and utilization of vitamins and
other nutrients. They aid in the digestion
process and provide the catalyst for many
hormones, enzymes, and essential body
functions and reactions. They aid in replacing
electrolytes lost through heavy perspiration or
diarrhea. They also protect against toxic
reaction and heavy metal poisoning.
You need minerals to make up your body fluids,
for the formation of blood and bone cells, and
the maintenance of healthy nerve functioning.
Lack of a single mineral in your food can cause
mental and physical problems. We all know of
the importance of calcium in our diets for
building strong bones and teeth. However,
because of the growing depletion on minerals
in your food, you also need some form of
supplementation that will supply you with all the
necessary minerals for your body's optimal
performance.
Metabolic Enzymes
In order for your body to draw valuable
nutrients from your food, it is necessary for
your food to be properly digested and
metabolised. Digestive enzymes assist the
digestive system in the breaking-down of
carbohydrates, fats and proteins into their
basic components (simple sugars, fatty acids
and amino acids).
Metabolic enzymes then help to catalyse the
various chemical reactions with in your cells.
Such as energy production and detoxification -
and in this way they assist in the building your
body from proteins, carbohydrates and fats.
Enzymes are extremely sensitive to heat and
are destroyed by temperatures above 50
degrees Celsius. When you cook your
vegetables these essential enzymes are
destroyed. You need to eat more raw
vegetables and fruits and supplement your
intake of enzymes.
Amidase Hydrolases, Carbobydrases
Urease
Maltase
Iron Enzymes
Sucrase
Catalase
Emulsin
Cytochrome
Oxidase
Nucleases
Peroxidase
Polynucleotidase
Copper Enzymes
Nucleotidase
Tyrosinase
Peptitdases
Ascorbic Acid Oxidase
Aminopolypeptidase
Enzymes Containing Coenzymes 1 And/Or 2
Dipeptidase
Lactic Dehydrogenase
Prolinase
Robison Ester Dehydrogenase
Esterases
Enzymes Which Reduce Cytochrome Lipase
Succinic Dehydrogenase
Phosphotase
Yellow Enzymes
Sulfatase
Warburg's Old Yellow Enzymes
Hydrases
Diaphorase
Fumarase
Haas Enzyme
Enolase
Cytochrome C.Reductase
Mutases
Other Enzymes
Aldehyde
Mutase
Phosphorylase
Glyoxalase
Phosphohexisomerase
Desmolases
Hexokinase
Zymohexase(Aldolase)
Phosphoglumutase
Carboxylase
In order for your body to draw valuable
nutrients from your food, it is necessary for
your food to be properly digested and
metabolised. Digestive enzymes assist the
digestive system in the breaking-down of
carbohydrates, fats and proteins into their
basic components (simple sugars, fatty acids
and amino acids).
Metabolic enzymes then help to catalyse the
various chemical reactions with in your cells.
Such as energy production and detoxification -
and in this way they assist in the building your
body from proteins, carbohydrates and fats.
Enzymes are extremely sensitive to heat and
are destroyed by temperatures above 50
degrees Celsius. When you cook your
vegetables these essential enzymes are
destroyed. You need to eat more raw
vegetables and fruits and supplement your
intake of enzymes.
Amidase Hydrolases, Carbobydrases
Urease
Maltase
Iron Enzymes
Sucrase
Catalase
Emulsin
Cytochrome
Oxidase
Nucleases
Peroxidase
Polynucleotidase
Copper Enzymes
Nucleotidase
Tyrosinase
Peptitdases
Ascorbic Acid Oxidase
Aminopolypeptidase
Enzymes Containing Coenzymes 1 And/Or 2
Dipeptidase
Lactic Dehydrogenase
Prolinase
Robison Ester Dehydrogenase
Esterases
Enzymes Which Reduce Cytochrome Lipase
Succinic Dehydrogenase
Phosphotase
Yellow Enzymes
Sulfatase
Warburg's Old Yellow Enzymes
Hydrases
Diaphorase
Fumarase
Haas Enzyme
Enolase
Cytochrome C.Reductase
Mutases
Other Enzymes
Aldehyde
Mutase
Phosphorylase
Glyoxalase
Phosphohexisomerase
Desmolases
Hexokinase
Zymohexase(Aldolase)
Phosphoglumutase
Carboxylase
Amino Acids
Amino acids play central roles both as building blocks of proteins
and as intermediates in metabolism. The 20 amino acids that are
found within proteins convey a vast array of chemical versatility.
The precise amino acid content, and the sequence of those amino
acids, of a specific protein, is determined by the sequence of the
bases in the gene that encodes that protein. The chemical
properties of the amino acids of proteins determine the biological
activity of the protein. Proteins not only catalyze all (or most) of
the reactions in living cells, they control virtually all cellular
process. In addition, proteins contain within their amino acid
sequences the necessary information to determine how that
protein will fold into a three dimensional structure, and the
stability of the resulting structure. The field of protein folding and
stability has been a critically important area of research for years,
and remains today one of the great unsolved mysteries. It is,
however, being actively investigated, and progress is being made
every day.
As we learn about amino acids, it is important to keep in mind that
one of the more important reasons to understand amino acid
structure and properties is to be able to understand protein
structure and properties. We will see that the vastly complex
characteristics of even a small, relatively simple, protein are a
composite of the properties of the amino acids which comprise
the protein.
Essential amino acids
Humans can produce 10 of the 20 amino acids. The others must be
supplied in the food. Failure to obtain enough of even 1 of the 10
essential amino acids, those that we cannot make, results in
degradation of the body's proteins—muscle and so forth—to
obtain the one amino acid that is needed. Unlike fat and starch,
the human body does not store excess amino acids for later use—
the amino acids must be in the food every day.
The 10 amino acids that we can produce are alanine, asparagine,
aspartic acid, cysteine, glutamic acid, glutamine, glycine, proline,
serine and tyrosine. Tyrosine is produced from phenylalanine, so if
the diet is deficient in phenylalanine, tyrosine will be required as
well. The essential amino acids are arginine (required for the
young, but not for adults), histidine, isoleucine, leucine, lysine,
methionine, phenylalanine, threonine, tryptophan, and valine.
These amino acids are required in the diet. Plants, of course, must
be able to make all the amino acids. Humans, on the other hand,
do not have all the the enzymes required for the biosynthesis of
all of the amino acids.
Amino acids play central roles both as building blocks of proteins
and as intermediates in metabolism. The 20 amino acids that are
found within proteins convey a vast array of chemical versatility.
The precise amino acid content, and the sequence of those amino
acids, of a specific protein, is determined by the sequence of the
bases in the gene that encodes that protein. The chemical
properties of the amino acids of proteins determine the biological
activity of the protein. Proteins not only catalyze all (or most) of
the reactions in living cells, they control virtually all cellular
process. In addition, proteins contain within their amino acid
sequences the necessary information to determine how that
protein will fold into a three dimensional structure, and the
stability of the resulting structure. The field of protein folding and
stability has been a critically important area of research for years,
and remains today one of the great unsolved mysteries. It is,
however, being actively investigated, and progress is being made
every day.
As we learn about amino acids, it is important to keep in mind that
one of the more important reasons to understand amino acid
structure and properties is to be able to understand protein
structure and properties. We will see that the vastly complex
characteristics of even a small, relatively simple, protein are a
composite of the properties of the amino acids which comprise
the protein.
Essential amino acids
Humans can produce 10 of the 20 amino acids. The others must be
supplied in the food. Failure to obtain enough of even 1 of the 10
essential amino acids, those that we cannot make, results in
degradation of the body's proteins—muscle and so forth—to
obtain the one amino acid that is needed. Unlike fat and starch,
the human body does not store excess amino acids for later use—
the amino acids must be in the food every day.
The 10 amino acids that we can produce are alanine, asparagine,
aspartic acid, cysteine, glutamic acid, glutamine, glycine, proline,
serine and tyrosine. Tyrosine is produced from phenylalanine, so if
the diet is deficient in phenylalanine, tyrosine will be required as
well. The essential amino acids are arginine (required for the
young, but not for adults), histidine, isoleucine, leucine, lysine,
methionine, phenylalanine, threonine, tryptophan, and valine.
These amino acids are required in the diet. Plants, of course, must
be able to make all the amino acids. Humans, on the other hand,
do not have all the the enzymes required for the biosynthesis of
all of the amino acids.
DIETARY FIBER
Fiber is the part of the food that cannot be broken down by the enzymes in
the digestive tract, so fiber passes through without being absorbed. Fibers
have an intestinal cleansing action, which keeps the digestive tract clean. A
diet rich in fiber is protective against a wide variety of diseases, including
heart disease, cancer of the colon and rectum, varicose veins,
hemorrhoids, phlebitis and obesity.
In the 1800s, Sylvester W. Graham joined fame espousing the benefits of
roughage in the diet. His cracker is still with us, but surprisingly, dietary
fiber has had a harder time staying in favor. Since the turn of the century,
the fiber intake of Americans has steadily declined.
But today dietary fiber is making a comeback, as studies have multiplied
linking it to a lower risk for some of the leading causes of death in America.
Just what is this food component, and why do the experts tell us to eat more
of it?
What is Fiber?
Dietary fiber generally refers to parts of fruits, vegetables, grains, nuts and
legumes that can't be digested by humans. Meats and dairy products do not
contain fiber.
There are two basic types of fiber -- insoluble and soluble. Most
fiber-containing foods feature both, but one or the other type often
predominates in specific parts of a food and determines the characteristic
texture of that portion of the food.
For example, insoluble fibers produce the tough, chewy feel of wheat
kernels, popcorn, apple skin and nuts. Essential to the cellular structure of
plants, insoluble fibers include cellulose, hemicelluloses and ligin. They do
not dissolve in water.
Soluble fibers include pectin, gums, mucilages and algal polysaccharides.
Although pectin is part of cell walls, most soluble fibers are found within
plant cells. The gummy essence of oat bran and the mushy center of a
cooked kidney bean reflect both the soluble fiber content of those foods
and the ability of soluble fibers to soak up water.
The fiber content of a food varies according to the species of the plant and
stage of maturation, but seeds, berries, fruit skins and the bran layers of
cereal grains generally contain larger amounts of a plant's fiber.
Fiber and Health
Although it wasn't called "fiber" until the 1950s, Hippocrates realized the
laxative effects of dietary fiber in 430 B.C.. Not until the 1960s, however, did
scientists seriously begin to investigate the role of fiber in health.
At that time, studies showed rural Africans, with diets higher in fiber than
the typical American or European diet, had a lower incidence of colon
cancer, diverticulosis, hemorrhoids, gallstones, appendicitis, diabetes and
some forms of heart disease than Americans or Europeans.
Studies since generally have indicated a positive relationship between a
high-fiber diet and good health, although it has been difficult to separate
the effects of fiber from other dietary and lifestyle factors that may play a
role in health.
"It's the total dietary pattern that has been linked to a reduced risk of
disease," says Bruce Trock, Ph.D., cancer epidemiologist at the Fox Chase
Cancer Center in Philadelphia. "Looking at all the studies together, what you
find is that a diet that's high in grains, vegetables and fruits -- which also is
a diet that's high in fiber -- is clearly protective against colon cancer and
possible cardiovascular diseases."
A high-fiber diet appears to reduce disease risk by increasing fecal bulk,
decreasing the transit time of food through the gastrointestinal tract,
reducing blood cholesterol levels and helping to control blood sugar levels.
With their distinct physical characteristics, insoluble and soluble fibers work
differently to produce these results.
Insoluble fibers seem to have their greatest impact on the health of the
colon or large intestine. Large amounts of insoluble fibers increase fecal
bulk and draw water into the large intestine. The result is a larger, softer
stool that exerts less pressure on the colon walls and is eliminated more
quickly. Indeed, the most well-established benefit of a high-fiber diet is in
the treatment and prevention of constipation. The reduced pressure also
may help prevent diverticulosis (small herniations in the colon wall that may
become inflamed). In addition, large amounts of insoluble fibers dilute the
concentration of potential carcinogens that may be present in the stool, and
the decreased transit time reduces the exposure of the intestinal wall to
those substances. Furthermore, insoluble fibers alter the pH of the large
intestine, interfering with microbial activity that produces carcinogens. The
combined effect may be a reduced risk of colon cancer.
Complementing the action of insoluble fibers, some soluble fibers also add
to fecal bulk and increase its water content. But soluble fiber's potential for
reducing blood cholesterol levels recently has grabbed the spotlight.
Studies have shown that diets rich in soluble fibers such as oat bran may
help reduce total cholesterol and low density lipoprotein (LDL) cholesterol
in people with both high and normal blood cholesterol levels.
Margo Denke, M.D., a nutrition research scientist at the University of Texas
Southwestern Medical Center, estimates that a diet low in fat and high in
soluble fiber may reduce an individual's blood cholesterol by 3 percent to 6
percent.
Soluble fibers appear to reduce blood cholesterol in two ways. First, they
prevent the reabsorption of vital bile acids from the small intestine. To
replace the lost bile acids, cholesterol is drawn from the body, thereby
reducing its cholesterol supply. Second, the fermentation of soluble fibers
in the intestine produces short-chain fatty acids which block the synthesis
of cholesterol.
Studies suggest soluble fibers also may help control the rise in blood sugar
following a meal and reduce insulin requirements in some patients with
diabetes mellitus. By increasing the viscosity of gastrointestinal contents,
soluble fibers retard gastric emptying, slowing the absorption of glucose in
the process
.
Measuring Fiber
Most food composition databases today reflect the crude fiber content of
food, which is determined by subjecting food to a chemical treatment that
destroys large amounts of its insoluble fibers and almost all of its soluble
fibers. The resulting value seriously underestimates the true dietary fiber
content of food, which has been judged to be three to five times higher.
This created difficulties when attempting to evaluate fiber intake.
Methods that provide a more accurate reading are now in limited use in the
United States. The neutral detergent fiber method is primarily useful in
estimating insoluble fiber content. The total dietary fiber (TDF) method is the
only process that estimates total fiber content. The Association of Official
Analytical Chemists, which establishes all accepted U.S. methods for
determining nutrients in foods, advocates use of the TDF method.
Modification of the TDF method also allows determination of soluble and
insoluble fractions, but provisional databases using figures derived from
this method currently do not reflect the type of fiber in a food. According to
the U.S. Department of Agriculture (USDA) Human Nutrition Information
Service, an update of the information is expected in the near future.
Dietary Recommendations
While Americans currently consume an average of 11 grams of dietary fiber
daily, the National Cancer Institute advises an increase to 20 to 35 grams a
day. Although soluble fibers have received much attention lately, Trock
cautions against undue emphasis on any one type of fiber when planning a
daily diet. "People should increase the level of fiber by increasing foods
from all the vegetable, grain and fruit sources," he said.
Indeed, dietary guidelines issued by the USDA, the U.S. Department of
Health and Human Services, and the Surgeon General's office emphasize an
increased intake of fiber-rich foods in general. Fiber supplements are not
recommended as a way to meet dietary guidelines.
The Diet and Health report of the National Academy of Sciences has gone
one step further by specifying recommended amounts of foods high in fiber.
It advises a daily intake of five or more servings of fruits and vegetables
and six or more servings of whole grain breads and cereals and legumes.
Health professionals caution against making an immediate leap from a
low-fiber intake to recommended levels. Increasing fiber consumption too
rapidly can result in flatulence, cramping and intestinal distention.
Undesirable side effects may be avoided through the gradual addition of
fiber to the diet along with an adequate fluid intake.
Although concerns that fiber may interfere with the absorption of trace
minerals have been voiced, studies show people consuming well-balanced
and varied diets high in fiber are unlikely to experience mineral deficiencies.
While fiber does seem significant to human health, scientists stress its
interplay with other factors must not be ignored. The effects of heredity, the
quality of the overall diet and habits such as smoking and exercise can
outweigh any single dietary modification. The best guarantee is an
integrated effort that includes a high-fiber diet as part of a healthy lifestyle.
Reprinted from the International Food Information Council Foundation, 1990
Fiber is the part of the food that cannot be broken down by the enzymes in
the digestive tract, so fiber passes through without being absorbed. Fibers
have an intestinal cleansing action, which keeps the digestive tract clean. A
diet rich in fiber is protective against a wide variety of diseases, including
heart disease, cancer of the colon and rectum, varicose veins,
hemorrhoids, phlebitis and obesity.
In the 1800s, Sylvester W. Graham joined fame espousing the benefits of
roughage in the diet. His cracker is still with us, but surprisingly, dietary
fiber has had a harder time staying in favor. Since the turn of the century,
the fiber intake of Americans has steadily declined.
But today dietary fiber is making a comeback, as studies have multiplied
linking it to a lower risk for some of the leading causes of death in America.
Just what is this food component, and why do the experts tell us to eat more
of it?
What is Fiber?
Dietary fiber generally refers to parts of fruits, vegetables, grains, nuts and
legumes that can't be digested by humans. Meats and dairy products do not
contain fiber.
There are two basic types of fiber -- insoluble and soluble. Most
fiber-containing foods feature both, but one or the other type often
predominates in specific parts of a food and determines the characteristic
texture of that portion of the food.
For example, insoluble fibers produce the tough, chewy feel of wheat
kernels, popcorn, apple skin and nuts. Essential to the cellular structure of
plants, insoluble fibers include cellulose, hemicelluloses and ligin. They do
not dissolve in water.
Soluble fibers include pectin, gums, mucilages and algal polysaccharides.
Although pectin is part of cell walls, most soluble fibers are found within
plant cells. The gummy essence of oat bran and the mushy center of a
cooked kidney bean reflect both the soluble fiber content of those foods
and the ability of soluble fibers to soak up water.
The fiber content of a food varies according to the species of the plant and
stage of maturation, but seeds, berries, fruit skins and the bran layers of
cereal grains generally contain larger amounts of a plant's fiber.
Fiber and Health
Although it wasn't called "fiber" until the 1950s, Hippocrates realized the
laxative effects of dietary fiber in 430 B.C.. Not until the 1960s, however, did
scientists seriously begin to investigate the role of fiber in health.
At that time, studies showed rural Africans, with diets higher in fiber than
the typical American or European diet, had a lower incidence of colon
cancer, diverticulosis, hemorrhoids, gallstones, appendicitis, diabetes and
some forms of heart disease than Americans or Europeans.
Studies since generally have indicated a positive relationship between a
high-fiber diet and good health, although it has been difficult to separate
the effects of fiber from other dietary and lifestyle factors that may play a
role in health.
"It's the total dietary pattern that has been linked to a reduced risk of
disease," says Bruce Trock, Ph.D., cancer epidemiologist at the Fox Chase
Cancer Center in Philadelphia. "Looking at all the studies together, what you
find is that a diet that's high in grains, vegetables and fruits -- which also is
a diet that's high in fiber -- is clearly protective against colon cancer and
possible cardiovascular diseases."
A high-fiber diet appears to reduce disease risk by increasing fecal bulk,
decreasing the transit time of food through the gastrointestinal tract,
reducing blood cholesterol levels and helping to control blood sugar levels.
With their distinct physical characteristics, insoluble and soluble fibers work
differently to produce these results.
Insoluble fibers seem to have their greatest impact on the health of the
colon or large intestine. Large amounts of insoluble fibers increase fecal
bulk and draw water into the large intestine. The result is a larger, softer
stool that exerts less pressure on the colon walls and is eliminated more
quickly. Indeed, the most well-established benefit of a high-fiber diet is in
the treatment and prevention of constipation. The reduced pressure also
may help prevent diverticulosis (small herniations in the colon wall that may
become inflamed). In addition, large amounts of insoluble fibers dilute the
concentration of potential carcinogens that may be present in the stool, and
the decreased transit time reduces the exposure of the intestinal wall to
those substances. Furthermore, insoluble fibers alter the pH of the large
intestine, interfering with microbial activity that produces carcinogens. The
combined effect may be a reduced risk of colon cancer.
Complementing the action of insoluble fibers, some soluble fibers also add
to fecal bulk and increase its water content. But soluble fiber's potential for
reducing blood cholesterol levels recently has grabbed the spotlight.
Studies have shown that diets rich in soluble fibers such as oat bran may
help reduce total cholesterol and low density lipoprotein (LDL) cholesterol
in people with both high and normal blood cholesterol levels.
Margo Denke, M.D., a nutrition research scientist at the University of Texas
Southwestern Medical Center, estimates that a diet low in fat and high in
soluble fiber may reduce an individual's blood cholesterol by 3 percent to 6
percent.
Soluble fibers appear to reduce blood cholesterol in two ways. First, they
prevent the reabsorption of vital bile acids from the small intestine. To
replace the lost bile acids, cholesterol is drawn from the body, thereby
reducing its cholesterol supply. Second, the fermentation of soluble fibers
in the intestine produces short-chain fatty acids which block the synthesis
of cholesterol.
Studies suggest soluble fibers also may help control the rise in blood sugar
following a meal and reduce insulin requirements in some patients with
diabetes mellitus. By increasing the viscosity of gastrointestinal contents,
soluble fibers retard gastric emptying, slowing the absorption of glucose in
the process
.
Measuring Fiber
Most food composition databases today reflect the crude fiber content of
food, which is determined by subjecting food to a chemical treatment that
destroys large amounts of its insoluble fibers and almost all of its soluble
fibers. The resulting value seriously underestimates the true dietary fiber
content of food, which has been judged to be three to five times higher.
This created difficulties when attempting to evaluate fiber intake.
Methods that provide a more accurate reading are now in limited use in the
United States. The neutral detergent fiber method is primarily useful in
estimating insoluble fiber content. The total dietary fiber (TDF) method is the
only process that estimates total fiber content. The Association of Official
Analytical Chemists, which establishes all accepted U.S. methods for
determining nutrients in foods, advocates use of the TDF method.
Modification of the TDF method also allows determination of soluble and
insoluble fractions, but provisional databases using figures derived from
this method currently do not reflect the type of fiber in a food. According to
the U.S. Department of Agriculture (USDA) Human Nutrition Information
Service, an update of the information is expected in the near future.
Dietary Recommendations
While Americans currently consume an average of 11 grams of dietary fiber
daily, the National Cancer Institute advises an increase to 20 to 35 grams a
day. Although soluble fibers have received much attention lately, Trock
cautions against undue emphasis on any one type of fiber when planning a
daily diet. "People should increase the level of fiber by increasing foods
from all the vegetable, grain and fruit sources," he said.
Indeed, dietary guidelines issued by the USDA, the U.S. Department of
Health and Human Services, and the Surgeon General's office emphasize an
increased intake of fiber-rich foods in general. Fiber supplements are not
recommended as a way to meet dietary guidelines.
The Diet and Health report of the National Academy of Sciences has gone
one step further by specifying recommended amounts of foods high in fiber.
It advises a daily intake of five or more servings of fruits and vegetables
and six or more servings of whole grain breads and cereals and legumes.
Health professionals caution against making an immediate leap from a
low-fiber intake to recommended levels. Increasing fiber consumption too
rapidly can result in flatulence, cramping and intestinal distention.
Undesirable side effects may be avoided through the gradual addition of
fiber to the diet along with an adequate fluid intake.
Although concerns that fiber may interfere with the absorption of trace
minerals have been voiced, studies show people consuming well-balanced
and varied diets high in fiber are unlikely to experience mineral deficiencies.
While fiber does seem significant to human health, scientists stress its
interplay with other factors must not be ignored. The effects of heredity, the
quality of the overall diet and habits such as smoking and exercise can
outweigh any single dietary modification. The best guarantee is an
integrated effort that includes a high-fiber diet as part of a healthy lifestyle.
Reprinted from the International Food Information Council Foundation, 1990