NBL Naked Glossary
Naked - Ok, I know what you are thinking…the letter N is not the first letter in the alphabet but to us NAKED is the most important word and it needs to be at the beginning, front and center. To us Naked translates to clean, pure, organic superfoods with the highest level of nutritional value and also we believe naked extends to our life:-it is not only food it is a philosophy of health and wellness. Be Naked Be Well is our mantra and we believe when you build a platform of a naked manifesto you give your body, your mind, and your soul the optimal foundation to live a happy, healthy life!
Antioxidants - compounds that protect our cells from the damage caused by oxidation. Oxidation is a chemical reaction in which atoms lose electrons, which sometimes results in the formation of free radicals, and free radicals can interfere with cellular mechanisms causing damage and disease, so basically we need to make antioxidants our friends. Antioxidants can be divided into three major groups: Carotenoids, Allyl sulfides, found in garlic and onions, and Polyphenols.
Catechins – belong to the well-known flavonoid group, another type of phytochemicals found in plants that promote a healthy environment for our cells and stabilizes and fights free radicals. Trust me, you cannot get enough of these so fill up on green tea, cocoa, chocolate, blackberries, raspberries, cherries and fava beans.
Cold pressed - is a process used to separate the fiber from the cells of the produce without adding any heat. Current culinary trends usually refer to cold-pressed juicing, and perhaps you have noticed cold-pressed oils, however the main crux is the absence of heat in the production process.
Flavonoids – Another group of phytonutrients, actually considered the largest with more than 6,000 types. Some of the best-known flavonoids are quercetin and kaempferol yet all of them do some pretty amazing things for our body. With their antioxidant and anti-inflammatory abilities, flavonoids can lower the risk of cardiovascular disease, diabetes, cancer and even still, more research indicates flavonoids may play a strong role in neurodegenerative disease prevention.
GMO - Genetically Modified Organism- An organism is genetically modified by forcing genes from one species into another unrelated species. Although there are some in the food industry whom would like us to believe the process of genetically modifying food is the same as cross breeding or hybridization it is actually very different and could have future health implications. Cross breeding and hybridization involves two related species and have been done for thousands of years without a negative impact to our health and wellness. This process may be called either Genetic Engineering (GE) or Genetic Modification (GM).
Lycopene - Lycopene is a phytonutrient with powerful antioxidant properties and as such has the ability to gobble up free radicals at a rapid pace. It is one of a number of pigments called carotenoids, a naturally occurring chemical that gives fruits and vegetables a red color. Lycopene is found in particularly high amounts in tomatoes and tomato products and is found in watermelons, pink grapefruits, apricots, and pink guavas.
NON GMO Project - The Non-GMO Project is a nonprofit organization committed to preserving and building sources of non-GMO products, educating consumers, and providing verified non-GMO choices. For more information, www.nongmoproject.
Organic - The term organic refers to food grown without pesticides or synthetic fertilizers, sewage sludge, genetically modified organisms and ionizing radiation. Animal products considered organic come from animals that are not allowed to take antibiotics or be treated with hormones.
The USDA National Organic Program (NOP) defines organic as follows:
Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified, too.
Organic Certification - a certification process for the use of the term “organic” with labeling food, produce, or other agricultural products. Farmers, restaurants, retailers, and other small businesses are eligible. In general, any business directly involved in food production can be certified, including seed suppliers, farmers, food processors, retailers and restaurants. This process is controlled by the USDA and monitored locally by the states. Trained certifiers are responsible for approving and regulating this process.
Omega-3 fatty acids - essential fatty acids, also known as polyunsaturated fatty acids (PUFAs) Research shows that omega-3 fatty acids reduce inflammation and may help lower risk of chronic diseases such as heart disease, cancer, and arthritis. Omega-3 fatty acids are highly concentrated in the brain and appear to be important for cognitive (brain memory and performance) and behavioral function.
Phytonutrients - Phytonutrients, also referred to as phytochemicals, are natural compounds found in plants. Phytonutrients give plants their rich pigment and they are essentially the plant’s immune system and offer protection to humans as well. The best way to obtain the benefits of phytonutrients is to consume food items, mostly plants and vegetables, instead of through supplements.
Polyphenols - Polyphenols , a type of phytonutrient, give plants and vegetables their vibrant colors but contribute much more than aesthetic value. Polyphenols protect both the plant and the human body from oxidative damage, inflammatory changes and disease. For a quick chemistry lessons here are some facts: Polyphenols can be further broken down into four categories based on the number of phenol rings they contain, and on the basis of structural elements that bind these rings to one another.
These categories include, Flavonoids, Stilbenes, Lignans, and Phenolic Acids. These categories can be further broken down into subcategories however because this is a 101 class we will save that for the more advanced version of Antioxidants and Phytonutrients.
Preservatives – are really a mixed bag which contain the good, the bad, and the ugly. The good is preservatives are an essentials part of food preservation and this technology has been used for centuries to prevent spoilage of food and food bourne illnesses. More good news is that there are numerous ways and means to naturally preserve food without the addition of harmful chemical preservatives-you guessed it, these harmful chemicals are the bad and the ugly! The problem with the chemical preservatives, such as benzoates, nitrates and sulphites is the tendency for preservatives, like nitrates to morph into carcinogens. More research is being conducted using natural compounds, or combinations of natural compounds, such as sugar, salt, acidic foods such as citrus and vinegars , as well as oils, to extend the life of our food and protect it from spoilage.
Prebiotics and Probiotics - These two are quite the dream team! Prebiotics are a soluble fiber with antioxidant properties that serve as a type of fuel or food for the beloved Probiotics. The more Prebiotics for the Probiotics makes for a happy gut and stronger immune system. Some of the best food sources for Prebiotics include raw asparagus, raw dandelion greens, raw garlic, raw leeks, raw and cooked onions and raw wheat bran.
Resveratrol - The antioxidant from the class of polyphenolic compounds called stilbenes. Resveratrol is best known as the compound found in grape skins giving red wine its health benefits, however peanuts, pistachios, cocoa, dark chocolate, and some berries, such as blueberries and cranberries also have the resveratrol claim to fame.
Superfoods - Although there is no legal definition for superfoods this term is defined by most dictionaries as nutrient-rich foods considered to be especially beneficial for health and well-being.
Most superfoods are plant based but some fish, such as salmon, can be considered a superfood. The main characteristic of superfoods is their ability to provide an optimal amount of nutrition and health benefits from one source.
Vegan - Vegan diets exclude flesh, fish, fowl, dairy products, eggs, honey, animal gelatin, and all other foods and ingredients of animal origin. Vegans also avoid purchasing animal-derived products like leather, wool, fur, and silk from their clothing and upholstery.
Vegetarian - Vegetarians don’t eat meat, fish and poultry, and choose a diet claiming lower levels of saturated fat, cholesterol, and animal protein and higher levels of antioxidants, folate and magnesium than meat-based diets, according to the American Dietetic Association. Lacto-vegetarians eat dairy but exclude eggs, while lacto-ovo vegetarians eat dairy and eggs. A pescetarian is described as a person who eat fish but no other meat, although technically the Vegetarian Society does not accept these “semi-vegetarian” diets as such since fish is consider an animal protein. People may choose to adhere to a vegetarian diet based on political, environmental, cultural, aesthetic, economic, or personal preference.