Dr. Smoothie Brands Point of Sale

KEYWORDS

Antioxidant - A compound that prevents or retards the oxidations of sensitive molecules found in the body or in foods. Vitamin A, vitamin C and vitamin E and selenium are key antioxidant nutrients.

Artificial Flavors - None or very little of the substance is natural. The lab has designed the flavor to mimic as close as possible a certain taste or odor.

Automated Dispensing System - Generally refers to any system that will meter out accurately a liquid, ice or powder.

BIB (Bag in Box) - Usually a silver 3-gallon multi-layered oxygen resistant bag that has a special dispensing attachment.

Banana - High potassium content that benefits the heart and the muscular system. Second only to strawberries when it comes to overall mineral content.

Beet Sugar - A sugar made from sugar beets. Tastes and acts just like cane sugar.

Bioflavonoid - Formerly designated as Vitamin F. These compounds are often pigments and occur in high concentrations in all fruits. Water-soluble plant pigment. Not considered essential - however, they support your general health as an anti-inflammatory, anti-histaminic and anti-viral agent. Some bioflavonoids protect the LDL cholesterol from damage from oxidation. They protect the blood vessels and act as a natural blood thinner.

Brix - A measure of sweetness of a given product. A percentage of sugar solids. Water is zero. Pure molten sugar would be 100. Dr. Smoothie has 13 ? brix. Average in the market place is 17 brix.

Calorie - A measure of the energy released when the body burns any fuel including fat, protein and carbohydrates. Calories from the oxidation of fuel nutrients maintain normal body functions such as the heart and circulation, as well as the (hormonal) endocrine system. Nervous system and digestive system. Energy from food supports, reproduction, growth, physical work, the uptake of nutrients and the repair of wear and tear in the cells and tissues.

Carbohydrate - A large class of organic compounds that includes sugars, starches and fiber. They are classified as "macro nutrients" because they account for such a large part of the diet throughout the world. In the United States, carbohydrates typically supply approximately 46% of the daily energy requirement. There is a long tradition in the United States of avoiding starchy food for weight control, out of a mistaken belief that carbohydrates are calorie-rich. The opposite is actually true. Carbohydrates contain only 4 calories per gram, less than half the calories in fat (based on weight). Carbohydrate calories are less efficiently stored as fat, compared to dietary fat.

Cavitate - When the blender blades have lost contact with the product being blended and has created a cavity or air pockets above the blender blades. The blades will then spin rapidly and "whine" at high speed. Caused by having too many BTU (British Thermal Units) of cold in the blender jar by too cold of water, too much ice or too cold of product. There is a perfect balance between the three to attain a perfect blended beverage pourability. If you use cold product you should decrease the ice and increase the water.

Chlorophyll - A substance responsible for the green color in plants. Eliminates odors and works as an anti-inflammatory antioxidant. Chlorophyll has wound healing properties.

Citric Acid - Derived from citrus fruits. Makes the smoothie a little tarter so it is not bland tasting.

Complex Carbohydrates - The complex carbohydrates are more complex structurally than the simple carbohydrates; they are composed of many glucose units and a few other monosaccharides strung together as polysaccharides (poly+many < saccharide=sugar).

Crushed Ice - Normal crushed ice, it takes less of this type in volume to make a volume to make a smoothie due to the fact there is less air space between the pieces. You will also use little to no water due to the fact crushed ice is normally wet ice, thereby generating its own water.

DSHEA - Dietary Supplement Health and Education Act - A law that covers label laws for nutrient supplements.

Disaccharides - The disaccharides are a pair of monosaccharides linked together. They are also known as oligosaccharides and are sucrose, maltose and lactose. Glucose occurs in all three: the second member of the pair is either fructose, galactose or another monosaccharide. Disaccharides are made through a chemical reaction known as condensation, which links the two monosaccharides together.

Ellagic Acid - Neutralizes the damaging effects of the carcinogen PAH found in cigarette smoke. Ellagic acid is found in strawberries shown (in a study by Dr. Paul La Cahnce of Rutgers University) to discuss the PAH. Ellagic Acid is found in strawberries.

Enzymes - Proteins that act as catalysts in the body. They speed up certain chemical reactions, such as those involved in the digestive process. All the enzymes required to digest food and catalyze other metabolic processes are produced within the body. The enzymes in food (or supplements) are digested in the body like any other protein; they are broken down to their component amino acids and don't enter the circulatory system intact. Don't be misled by claims that oral enzymes can "maintain" your body's vital organs.

Essential Fatty Acids - The types of essential fatty acids are Omega 3 (found in raw nuts, seeds beans, fish oil, unrefined oils like flax, walnut & hemp) and Omega 6 (found in certain vegetable oils like safflower, sunflower, sesame, walnut, hemp and soybean). The Omega's keep cell membranes fluid, flexible, helps white blood cells, promotes blood vessel and nerve growth and keeps skin & tissue supple through lubrication.

Fat - An oily nutrient that is the most concentrated form of energy, supplying 9 calories per gram. Carries flavors in foods and helps fat-rich foods create a feeling of satiety (feeling full) by slowing the rate of stomach emptying. Fat calories in food are not the same as carbohydrate calories because the body converts dietary fat to body fat much more efficiently than it converts carbohydrates to fat.

Flavor Profile - how it taste, strong, weak, bland, acidic, tart, fake, cardboard, watery, fresh, spoiled, chemical, flavor burn, washes clean, stays behind, bitter, chalk.

Folic Acid - Essential for red blood cell growth. Aids in protein metabolism. Aids your body in utilizing sugar and amino acids. Important in cell division.

Free Radicals - Highly damaging molecules or ions that often contain oxygen. Free radicals possess a single electron, unlike stable molecules with pairs of electrons. These renegades attack innocent bystander molecules of the cell by removing an electron to make up for their own electron deficiency. Once they have been produced, free radicals can multiply via chain reactions, making them even more dangerous to the cell. Free radicals damage cells by attacking vulnerable sites, the most important being; DNA, the genetic blueprint; enzymes that catalyze the reactions for life and lipids and proteins that make up cell membranes.

Frozen Beverage Machine - Wilch, Taylor, Bunn or other brands make a "margarita" machine. Makes a high volume of icy drinks. Like an ICEE at the convenient store.

Fructose - Is the sweetest of the sugars and it has the same chemical formula as glucose but its structure differs. The atom's structure stimulates our taste buds to produce a sweet sensation. Fructose occurs naturally in fruits and honey. Fructose is also known as fruit sugar or levulose. (fruct=fruit)

Galactose - Galactose is seldom found in nature. It binds with another monosaccharide to form the sugar in milk. Not surprisingly, galactose has the same number and kinds of atoms as glucose and fructose, but in yet another arrangement.

Glucose - (Gr. Gleukos sweetness; glyks sweet) D-glucose, a monosaccharide (hexose), C6H1206, also known as dextrose (q.v.), found in certain foodstuffs, especially fruits and in the normal blood of all animals. It is the end product of carbohydrate metabolism and is the chief source of energy for living organisms, its utilization being controlled by insulin. Excess glucose is converted to glycogen and stored in the liver and muscles for use as needed and beyond that, is converted to fat and stored as adipose tissue. Glucose appears in the urine in diabetes mellitus.

Gluten - (L."glue") the protein of wheat and other grains which gives to the dough its tough elastic character.

Glycogen - Glycogen is the storage form of carbohydrate in the human body and other animals. It's found only to a limited extent in meats and not at all in plants. Because of this, glycogen is not a significant food source of carbohydrate, but it performs an important role in the body. Glycogen is found in the liver and muscle tissue and is composed of many glucose molecules linked together in highly branched chains. This arrangement permits rapid hydrolysis. Approximately two-thirds of the body's storage of glycogen is found in the liver, with one-third in the muscle. When our bodies demand extra glucose, we are able to convert glycogen into glucose for energy. The liver is able to supply most of the body with glucose, but muscle glycogen is specifically used for muscular activity. Our muscle lacks an enzyme necessary to convert glycogen into glucose for use in the bloodstream, thus we are limited to the amount of glycogen available for use.

Glycoside - Any compound that contains a carbohydrate molecule (sugar), particularly any such natural product in plants, convertible by hydrolytic cleavage into sugar and a nonsugar component (aglycone) and named specifically for the sugar contained, as glucoside (glucose), pentoside (pentose), fruitoside (fructose), etc.

Granita - Granita in Italian means granular. It is a visual machine with clear bowls like the kind you see at a convenience store.

High Fructose Corn Syrup (HFCS) - A derivative of corn. Corn is made into a slurry and reduced to its component starches, then reduced by a natural process using enzymes. One of the resulting products is HFCS of various sweetness levels. Major food additive that often replaces table sugar.

Hydrogenated Oils - Are unsaturated fats that are processed to gain a hydrogen molecule with causes the oil to become a solid or semi-solid at room temperature. The end result is an "artificial" saturated fat.

IQF (Individually Quick Frozen) - Each piece of fruit is frozen without sticking to each other.

Ice (Wet ice/cold ice/ice temperature) - Wet ice is ice that is warm and sweating. This type of ice is soft because the temp is high 20's and nearing the melting point. A typical cup of ice made of normal size ice cubes is 50% ice (water) and 50% air. There fore, a 16 oz. cup of ice is 8 oz. of water.

Ice Crystal Size - The size of the ice crystals made in a granita or frozen beverage machine.

Insoluble Fibers - Rough, chewy parts of wheat kernels, apple skin, vegetables and nuts. Essential to the cellular structure of plants, insoluble fibers include cellulose, hemicelluloses and lignin.

Lactose Intolerance - An adverse reaction to milk and dairy products due to the inability to digest milk sugar. Lactose intolerance represents food sensitivity, not a food allergy and the immune system is not involved. Large populations are deficient in lactase. In the US, lactose intolerance occurs in 79% of Native Americans, 75% of African Americans, 51% of Hispanics and 21% of whites.

Lactose (glucose & galactose) - Glucose and galactose forms the disaccharide lactose, the principal carbohydrate of milk, known s milk sugar. Lactose contributes to about 5% of milk's weight and depending on the milk's content, it contributes 30 to 50% of milk's density.

Locust Bean Gum - A thickening and suspension agent harvested from the locust bean tree. It is also known as the Carob bean. A natural substance that helps give a good mouthfeel.

Low-density Lipoprotein (LDL) - Lipid-protein particle that transports cholesterol from the liver to other tissues via the bloodstream, LDL carries 60 to 80% of the cholesterol found in serum (the clear fluid remaining after blood has clotted and blood cells are removed). Consists of an envelope of phospholiod, a fat-like substance that acts like a detergent to surround and dissolve oily cholesterol droplets.

Malic Acid - Derived from apples. Makes the smoothie a little tarter so it is not bland tasting.

Mangoes - Rich in beta carotene, potassium, vitamin C and pantothenic acid, part of the B complex.

Micronutrients - For proper cell function, our body needs trace elements.

Minerals - Inorganic nutrients. Minerals cannot be formed in the body and must be obtained from the diet. They provide the building blocks for teeth and bones and are components of connective tissue. They activate enzymes and are responsible for the transmission of nerve impulses and muscle contraction. The body requires at least 21 different minerals. Seven of these are required in large amounts and are classified as "major" minerals, or macrominerals. Calcium, phosphate and magnesium are bone builders and metabolic helpers. Potassium, sodium, sulfate and chloride are the major electrolytes in the body fluids. These ions help regulate the acid-base balance of body fluids and balance charged chemicals in the blood.

Monosaccharides - There are over 200 different monosaccharides occurring in nature, but there are common in the human diet-glucose, fructose and galactose. The three monosaccharides all have the same number and kind of atoms, but in different arrangements. These differences account for the differing sweetness of the monosaccharides.

Mouthfeel - The feel of the beverage in your mouth: smooth, big grains, small grains, thick, thin, watery, slick, slippery, chalky.

NLEA (Nutrition Labeling and Education Act) - A law that covers label laws for food products by the Food and Drug Administration of the Department of Health and Human Services and the Food Safety and Inspection Services of the US Department of Agriculture.

Natural - Foods that have been minimally processed and grown without the use of synthetic fertilizer and pesticides. Other than for meat and poultry, the term "natural" has not been defined legally and therefore has many interpretations. The "natural" food label is a strong selling point and food producers have capitalized on consumer interest. The word "natural" may be used to describe processed foods and synthetic food and beverages, which sometimes are highly processed and contain preservatives and artificial coloring. Natural food also has the connotation of being free from additives like preservatives, emulsifiers and thickeners. Under current US FDA regulations, an entire food cannot be labeled natural if it contains synthetic ingredients, artificial flavors or artificial food colors.

Natural Flavors - A flavor that has as its main flavor base, natural products or derived from natural sources or are reduced from natural substances.

Nutraceutical - A true nutraceutical is a food product that has been enhanced with a vitamin, mineral or herbal supplement to achieve a certain health related function. Examples are "New soy burgers containing 6.5 grams of soy protein. Soy protein has been found to lower cholesterol." Other examples would be calcium for osteoporosis etc.

OCS (Office Coffee Service) - A distributor of coffee to offices. They supply the coffee machine and the coffee. The deal is that you must buy their coffee, which is why they give you /loan you, the commercial coffee machine.

PER (Protein Efficiency Ratio) - A calculation of the efficiency with which your body process3es and assimilates (uses) different types of proteins.

PET (Polyethylene Terephthalate) - The plastic that we use to put our smoothie product in. It is a virgin resin that is 100% number one recyclable. This is the same bottles you see on the shelf in the grocery store for apple juice etc.

Peach - Excellent source of vitamin A. Also contains vitamins B-1, B-2, C, niacin and minerals including calcium, iron, phosphorus, potassium and sodium. Cleanses the intestines and stimulates peristaltic activity of the lower bowel. Has been used successfully by pregnant women to prevent morning sickness and other prenatal difficulties.

Pear - Great source of fiber. Contains vitamins A, B-1, B-2, C, folic acid, and niacin. It is also rich in phosphorus and potassium and supplies lesser amounts of calcium, iron, magnesium, sodium and sulfur. Pears have a mild diuretic and laxative effect.

Penetration With Clubs - The number of drinks sold or that can be sold as a percentage of the number of people who walk through the door (aka number of workouts).

Phytonutrients - Nutrients that come from plants.

Pineapple - Fantastic source of the minerals potassium, sodium, phosphorus, magnesium, sulfur, calcium, iron and iodine. It is also rich in provitamin A (beta carotene), B complex and vitamin C. It is a great source of bromelain, an enzyme that helps with digestion. Bromelain breaks down the amino acids so that your digestion is eased and it also soothes the throat and often cures laryngitis.

Potassium - Helps control the chemical balance of the body.

Preservative - A chemical added to food to minimize chemical alteration or microbial degradation. Preservatives therefore increase the shelf life, safety, palatability and sensory appeal of foods.

Protein - Comes from the Greek word meaning "to take first place." After water, protein is the most plentiful substance in our body. It is an integral part of every living cell.

Puree - Fruit that has been forced through a stainless steel screen. Various sizes are available. Screen can be so small they take out banana seeds. Larger screens are used to mash up the fruit and remove any unwanted stringy fibers. The larger the screen, in general, the larger the particles, more fiber and great nutritional content. Dr. Smoothie uses the largest screened material available to retain as much fruit content as possible. As the saying goes in our industry, "the juice guys strain all of the good stuff out, Dr. Smoothie leaves it in."

RDA - Recommended Daily Allowance

Saturated Fats - The "bad fats" mainly from animal sources, but also from coconut, palm, hydrogenated & partially hydrogenated vegetable oils. All animal fats contain cholesterol. Most saturated fats tend to be solid at room temperature (except the tropical oils). There are also very saturated fats. These very saturated fats are essentially the largest fat molecules, are the "stickiest" and the most responsible for clogging your arteries. Saturated fats lower you good cholesterol (HDL) & make the bad (LDL).

Shelf Stable - The product is able to be stored at room temperature (70 degrees Fahrenheit). Typically this time must be 90 days or greater, but can vary from product to product.

Silicon Dioxide - Used to help powders flow and keep from caking. A super fine particle, sand.

Smoothie - Unlike juice extractors, which leave behind fiber, pulp, etc. a smoothie is made with whole fruit, everything included. The blender pulverizes all of the fruit and blends the fruit puree together. You get all the vitamins and enzymes that you'd miss even with the best juicers.

Sodium - Helps control chemical balance of the body.

Soluble Fibers - Pectin gums, mucilages and algal polysaccharides. The gummy essence of oat bran and the mushy center of cooked beans reflect the soluble substances of fibrous foods and soluble fiber's ability to soak up water.

Strawberries - Great source of vitamin C. natural sugars cleanse the system. High in potassium and iron, which is good for maintaining the blood. The sodium content makes them a valuable tonic for nerves and for keeping glands healthy, which explains why they are considered "youth" food. Contains ellagic acid. (See Ellagic Acid)

Sucrose (glucose & fructose) - Fructose and glucose form sucrose, or table sugar, the most familiar of the sugars. Because fructose is in a position accessible to the taste buds, it makes sucrose taste sweet. To make table sugar, sucrose is refined from the juices of sugar cane and sugar beets, then granulated. Depending on the extent to which it is refined, the product becomes the brown, white and powdered sugars.

Supplement (Dietary Supplement) - Any vitamin, mineral or herb that is used to supplement our daily normal intake of foods. DSHEA defines a dietary supplement as "a natural substance, which goes beyond essentials nutrients to include other substances such as ginseng, garlic, fish oils, psyllium, enzymes, glandulars and mixtures of these."

According to DSHEA, A dietary supplement is:

A product, other than tobacco which is used in conjunction with a healthy diet and Contains one or more of the following dietary ingredients: a vitamin, mineral, herb or other botanical, an amino acid, a dietary substance for use by man to supplement the diet by increasing the total daily intake or a concentrate, metabolite, constituent, extract or combinations of these ingredients.

Intended for ingestion in pill, capsule, tablet or liquid form.

Is not represented for use as a conventional food or as the sole item of a meal or diet.

Is labeled as a "dietary supplement".

Trans-Unsaturated Fats - Are fats that are created during the hydrogenated process but do not become fully hydrogenated. They appear to be as or more harmful than saturated fat.

USRDA (United States Recommended Daily Allowance) - Same as RDA. Recommended by the Institute of Medicine, a part of the NAS (National Academy of Sciences). The FDA (Food and Drug Administration) uses these recommendations to set the "daily values" that appear on food labels.

Unsaturated Fats - The "good fats" mainly from vegetable sources. No vegetable fats contain cholesterol. Polyunsaturated oils (sunflower, corn, safflower, soy) lower both LDL & HDL cholesterol. Monounsaturated oils (olive, peanut, canola) reduce the bad LDL and increase the good HDL. Unsaturated fat helps burn saturated fat with a recommended intake balanced 2 to 1.

Vitamins - Vitamins are substances that are needed by the body for normal growth and tissue maintenance. Even though they are needed in only small amounts, most vitamins must be supplied by the diet because the body cannot manufacture them. They are usually fat-soluble vitamins. The water-soluble vitamins include the B-complex vitamins and vitamin C. The fat-soluble vitamins include vitamins A, D, E and K. The body can store the fat-soluble vitamins, but water-soluble vitamins must constantly be replenished.

Zinc - Supports normal cell division and growth, the function of cell membranes, the immune system, bone calcification and the development and function of male reproductive organs.







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