Gluten is NOT contained in the product. Gluten is common name for certain types of proteins found in wheat, barley(Malt), Rye and derivatives. Gluten Free : A diet which avoids the protein gluten, which is found in barley, rye and wheat. It is a medical treatment for gluten-related disorders, which include coeliac disease, non-celiac gluten sensitivity, gluten ataxia, dermatitis herpetiformis and wheat allergy. Gluten-free diet recently is becoming popular as regular diet in Japan, and some asthletes bring in gluten free diet as their benefit for their careers.

The product is NOT soy or doesn't use soy ingredients. Soy allergy is a common allergy among children. Approximately 0.4% of American children have a soy allergy. Most children outgrow their soy allergy by the age of 10. edamame, miso and yuba all contain soy - Bean curd, Edamame (soybeans in pods), Miso, Natto, Shoyu, etc It is safe, but avoid if you are allergic - Soybeans provide one of the highest quality proteins in a child's diet. They also contain thiamin, riboflavin, iron, phosphorus, magnesium, calcium, zinc and vitamin B6.

The product doesn't contain any peanuts or peanut nutrients. Peanut allergy is one of the most common food allergies. Peanuts can cause a severe, potentially fatal, allergic reaction (anaphylaxis). Peanuts are not the same as tree nuts (almonds, cashews, walnuts, etc.), which grow on trees. Peanuts grow underground and are part of a different plant family, the legumes. Other examples of legumes include beans, peas, lentils and soybeans. If you are allergic to peanuts, you do not have a greater chance of being allergic to another legume (including soy) than you would to any other food.

Egg or any egg nutrients are not contained in the product. Eggs are one of the most common allergy-causing foods for children. Egg allergy symptoms usually occur a few minutes to a few hours after eating eggs or foods containing eggs. Signs and symptoms range from mild to severe and can include skin rashes, hives, nasal congestion, and vomiting or other digestive problems. Both egg yolks and egg whites contain proteins that can cause allergies, but allergy to egg whites is most common. It's possible for breast-fed infants to have an allergic reaction to egg proteins in breast milk if the mother consumes eggs.

There is NO shell fish or nutrients in the product. There are two kinds of shellfish: crustacea (such as shrimp, crab and lobster) and mollusks (such as clams, mussels, oysters and scallops). Reactions to crustacean shellfish tend to be particularly severe. If you are allergic to one group of shellfish, you might be able to eat some varieties from the other group. However, since most people who are allergic to one kind of shellfish usually are allergic to other types, allergists usually advise their patients to avoid all varieties. To prevent a reaction, strict avoidance of shellfish and shellfish products is essential. Always read ingredient labels to identify shellfish ingredients. In addition, avoid touching shellfish, going to the fish market, and being in an area where shellfish are being cooked

MSG is NOT contained in the product. Monosodium glutamate (MSG, also known as sodium glutamate) is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes. Large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. - burning sensations along the back of the neck, chest tightness, nausea and sweating. Today, instead of extracting and crystallizing MSG from seaweed broth, MSG is produced by the fermentation of starch, sugar beets, sugar cane or molasses. This fermentation process is similar to that used to make yogurt, vinegar and wine. FDA considers the addition of MSG to foods to be “generally recognized as safe” (GRAS). Although many people identify themselves as sensitive to MSG, in studies with such individuals given MSG or a placebo, scientists have not been able to consistently trigger reactions.

There is no cholesterols in the product. Cholesterol is a waxy, fat-like substance that’s found in all cells of the body. Your body needs some cholesterol to make hormones, vitamin D, and substances that help you digest foods. Your body makes all the cholesterol it needs. However, cholesterol also is found in some of the foods you eat. Cholesterol travels through your bloodstream in small packages called lipoproteins (lip-o-PRO-teens). These packages are made of fat (lipid) on the inside and proteins on the outside. Two kinds of lipoproteins carry cholesterol throughout your body: low-density lipoproteins (LDL) and high-density lipoproteins (HDL). Having healthy levels of both types of lipoproteins is important. LDL cholesterol sometimes is called “bad” cholesterol. A high LDL level leads to a buildup of cholesterol in your arteries. (Arteries are blood vessels that carry blood from your heart to your body.) HDL cholesterol sometimes is called “good” cholesterol. This is because it carries cholesterol from other parts of your body back to your liver. Your liver removes the cholesterol from your body.

Trans fat is NOT used in the product. There are two broad types of trans fats found in foods: naturally-occurring and artificial trans fats. Naturally-occurring trans fats are produced in the gut of some animals and foods made from these animals (e.g., milk and meat products) may contain small quantities of these fats. Artificial trans fats (or trans fatty acids) are created in an industrial process that adds hydrogen to liquid vegetable oils to make them more solid. The primary dietary source for trans fats in processed food is “partially hydrogenated oils." Trans fats are easy to use, inexpensive to produce and last a long time. Trans fats give foods a desirable taste and texture. Many restaurants and fast-food outlets use trans fats to deep-fry foods because oils with trans fats can be used many times in commercial fryers. Trans fats raise your bad (LDL) cholesterol levels and lower your good (HDL) cholesterol levels. Eating trans fats increases your risk of developing heart disease and stroke. It’s also associated with a higher risk of developing type 2 diabetes.

The product uses the ingredients with higher protein. Often recommended by bodybuilders and nutritionists to help efforts to build muscle and lose fat. Extreme protein intake (in excess of 200 g per day), coupled with inadequate intake of other calorie sources (fat or carbohydrates), can cause a form of metabolic disturbance and death commonly known as rabbit starvation. Even when consuming other calorie sources, consuming more than 285 g of protein per day (for an 80 kg person) may be unsafe. Relatively little evidence has been gathered regarding the effect of more moderate long-term high intake of protein on the development of chronic diseases. Increased load on the kidney is a result of an increase in reabsorption of NaCl.

The product doesn't contain any preservative or additives. A preservative is a substance or a chemical that is added to products such as food, beverages, pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to prevent decomposition by microbial growth or by undesirable chemical changes. Americans have a perception that food-borne illnesses happen more often in other countries. The increasing demand for ready-to-eat fresh food products has led to challenges for food distributors regarding the safety and quality of their foods. Artificial preservatives meet some of these challenges by preserving freshness for longer periods of time, but these preservatives can cause negative side-effects as well. Sodium nitrite is a preservative used in lunch meats, hams, sausages, hot dogs, and bacon to prevent botulism. It serves the important function of controlling the bacteria that cause botulism, but sodium nitrite can react with proteins, or during cooking at high heats, to form carcinogenic N-nitrosamines. It has also been linked to cancer in lab animals. The commonly used sodium benzoate has been found to extend the shelf life of bottled tomato paste to 40 weeks without loss of quality. However, it can form the carcinogen benzene when combined with vitamin C. Many food manufacturers have reformed their products to eliminate this combination, but a risk still exists. Consumption of sodium benzoate may also cause hyperactivity. Food additives are substances added to food to preserve flavor or enhance its taste, appearance, or other qualities. - Cancer, Hyperactivity are risks.

NO artificial ingredients are used in the product. Any artificial ingredient, such as nutrients, artificial coloring, or artificial flavoring, that possesses ingredients or attributes that simulate another food. Sometimes artificial ingredients are added to provide a nutrient that would be in the food in its natural state. Periodically, concerns have been expressed about a linkage between additives and hyperactivity, however "no clear evidence of ADHD was provided". Natural additives may be similarly harmful or be the cause of allergic reactions in certain individuals. For example, safrole was used to flavor root beer until it was shown to be carcinogenic.

The product is not dairy or doesn't use dairy ingredients. A dairy product is food produced from the milk of mammals. usually from dairy cows but also from goats, sheep and camels Butter. Butter and butter blends. Cheese. Natural and processed cheese products. Cultured Dairy. Yogurt, cottage cheese, sour cream, dips and other cultured dairy foods.

Any corns or corn nutrients are not contained in the product. Allergic symptoms of a corn allergy develop when a person’s immune system becomes sensitized and overreacts after eating corn or foods containing corn-based ingredients, or after being exposed to corn pollen. Corn and corn-derived products are used in many processed foods, as well as in many other everyday items. Hives or a skin rash, Nausea, stomach cramps, indigestion, vomiting or diarrhea, Stuffy or runny nose, Sneezing, Headaches, Asthma, Anaphylaxis (less common), a potentially life-threatening reaction that impairs breathing and can send the body into shock

The product has effect or has lower glycemic index. A low-glycemic diet is one that selects foods on the basis of minimal alteration of circulating glucose levels. Glycemic index (GI) and glycemic load (GL) are measures of the effect on blood glucose level after a food containing carbohydrates is consumed. Glucose is one of the body's main sources of energy; it is the fuel used by the brain, muscles, and other organs. Low GI foods affect blood glucose and insulin levels less and have a slower rate of digestion and absorption. Switching from white bread and pastas to whole grain, from breakfast cereals to oats, bran or barley, adding more fruits and vegetables when cooking, and reducing potato consumption can all aid in lowering glycemic index. Supporting the concept of the low-glycemic diet is the research demonstrating the quality of the caloric intake is influential in weight loss.[1] The glycemic index is a useful aid for diabetics and other people who wish to control their blood glucose levels. Low glycemic foods contain fat, protein, fiber, whole grains, raw starches, legumes, vegetables, fruits and dairy products. High glycemic foods contain refined grains, refined sugars.

The product doesn't use high fructose. Fructose is a naturally occurring simple sugar found in fruit, vegetables and honey. Fructose is used to sweeten foods like jellies, soft drinks, gelatin, ice cream, candy, and certain diet foods. Fructose also absorbs moisture so it helps keep baked goods from becoming stale. Fruits and fruit juices with high levels of fructose may cause gas, bloating, abdominal cramping, and diarrhea. Refuse to buy juices, drinks and processed foods until fructose is removed or replaced by glucose. Even 20 grams of fructose a day has been shown to increase expression of some chronic diseases by 10 fold. It also messes with normal appetite controls. This means folks eat more of everything. High Fructose Corn Syrup (HFCS) HFCS is made up of almost half glucose and half fructose and may be absorbed just as well as sucrose (regular table sugar). HFCS can also be found in canned, baked, or processed foods. In some patients, even a small amount of processed fruit juice or even foods with HFCS may cause as much malabsorption and/or intestinal discomfort as eating large quantities of fruit. Apart from comparisons between HFCS and table sugar, there is some evidence that the overconsumption of added sugar in any form, including HFCS, is a major health problem, especially for onset of obesity. Consuming added sugars, particularly as sweetened soft drinks, is strongly linked to weight gain.

Casein is NOT included in the product - Casein is a protein commonly found in milk and cheese in mammalian milk, making up 80% of the proteins in cow's milk and between 20% and 45% of the proteins in human milk. Casein has a wide variety of uses, from being a major component of cheese, to use as a food additive, to a binder for safety matches. Industrial USE : Casein paint is a fast-drying, water-soluble medium used by artists. Casein-based glues, formulated from casein, water, hydrated lime and sodium hydroxide were popular for woodworking, including for aircraft. Cheesemaking : consists of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. Typically, the milk is acidified and then coagulated by the addition of rennet, containing a proteolytic enzyme known as rennin; traditionally obtained from the stomachs of calves, but currently produced more often from genetically modified microorganisms. Plastics and fiber, Protein supplements, Medical and dental uses. For Autism : Although research has shown high rates of use of complementary and alternative therapies for children with autism, including gluten or casein exclusion diets, as of 2015 the evidence that such diets have any impact on behavior or cognitive and social functioning in autistic children was limited and weak.

Food permissible under Kashrut, the set of Jewish dietary laws, is said to be Kosher. Some foods and food combinations are non-Kosher, and failure to prepare food in accordance with Kashrut can make otherwise permissible foods non-Kosher. Kosher foods are divided into three categories: meat - Kosher meat (chews its cud and has split hooves. (Cows, sheep and goats) & Kosher fowls (chickens, Cornish hens, ducks, geese and turkeys) they must be slaughtered with precision and examined by a skilled shochet, and no blood (to get rid of blood), dairy (All foods derived from, or containing, milk are classified as dairy, including milk, butter, yogurt and all cheese : hard, soft and cream from Kosher animal, and don't combine with meat) and pareve (except meat and dairy).