Invert Sugar
Invert sugar is attained by chemically breaking down sucrose into its two components – fructose and glucose.  Invert sugar is a liquid sweetener and is sweeter that white sugar.  It is sometimes used as a processed food ingredient.  

Margarine
This is a chemically produced substitute to butter.  It is made from vegetable oil where hydrogen is added to the oil (hydrogenation), saturating its fatty acids and turning it into a solid or semi-solid form.  The hydrogenation process also changes the structure of the fatty acids from cis-fatty acids to the unnatural trans-fatty acids.  These trans-fatty acids are actually not recognised by the body chemistry and interfere with the utilization of essential fatty acids.  

Quinoa
Quinoa is an ancient grain and, although sometimes hard to come by, is one of my favourites,  It has the highest content of protein (both quality and quantity) of all the grains and is higher in calcium than milk.  It is also a very good source of iron, B vitamins, vitamin E and phosphorus.  It is also one of the simplest and easiest grains  to cook.  

Rice
Rice is a cereal grain and as most of us know, is one of the world’s most important food crops.  It forms the staple diet for many countries.  Natural, wholegrain rice is a rich source of the B vitamins, vitamin E, fibre and unsaturated fatty acids.  It does not contain gluten  Unfortunately, refining destroys most of the nutrients rendering it almost nutritionally empty.  Because the protein in grains ie rice is not complete, it is recommended that they be combined with legumes.  A ratio of approximately 1:2 of legume to grain results in a well balanced protein. 

Water
Water is the most vital nutrient in our body and is involved in almost all of our bodily processes.  It reduces the risk of heart disease, helps release contaminants from fat cells therefore assisting in weight loss and also reduces water retention by dispersing salt, just like common diuretics.  When talking about ‘soft’ and ‘hard’ water, there is actually a difference.  ‘Soft’ water is kinder on the skin; however, ‘hard’ water is more nutritious.  It contains various minerals especially calcium and magnesium, and is know to reduce the incidence of heart disease.  Over the years, contamination of our tap water has been a growing concern.  This contamination has been partly due to the chemicals added at treatment plants and partly to contamination collected in the course of water distribution.  Tap water is chlorinated; it may also contain anti-corrosion chemicals added by some water boards, as well as environmental pollutants and industrial wastes.  There is therefore a growing public demand for pure bottled mineral water, water purifiers and water filters.  As a general rule, meat-based diets increase the need for water because they overload the body with urea and other toxic protein by-products.  Water helps disperse and eliminate these products.  Vegetarians require less water than meat eaters, since many fruits and vegetables contain 90 per cent water.  Water is best drunk before or between meals.  Water drunk right after meals can dilute digestive juices and is a common cause of heartburn.  

Yoghurt
Yoghurt is basically milk that has been fermented by several strains of bacteria such as Lactobacillus acidophilus and Bifidobacteria bifidum.  One of the main nutritional benefits of yoghurt is to reinforce the intestines with additional ‘friendly’ bacteria, thus promoting the growth of intestinal bacteria.  The bacteria of the intestinal flora do many things, some of which include aiding digestion and absorption of food, producing B vitamins, preventing the growth of pathogenic bacteria (Candida) and inhibit internal decay.  Yoghurt is especially beneficial for those who are taking antibiotics, as they tend to deplete friendly bacteria.  Apart from all these benefits, however, yoghurt is highly nutritious.  It is a good source of quality protein, vitamins and minerals.  It contains Vitamin A, B complex, E and D and is an excellent source of easily absorbed calcium, potassium and phosphorus and contains only a moderate amount of sodium.  Yoghurt can help in the treatment of gastroenteritis, colitis, constipation, flatulence, bad breath, high cholesterol, migraine and nervous fatigue.  It is also useful for people who cannot tolerate other forms of milk due to lactose intolerance.