Food ingredient derived from boiling the bones, skin and tendons of animals. Used as a fining agent in wines, and a gelling agent in cookery.

To create a GMO, scientists inject a host organism with a foreign gene that will help it resist pesticides, pests, or freezing. Scientists also inject a virus or bacteria to encourage the foreign gene's invasion and an antibiotic marker gene to determine if the process worked.

Because debate over the safety of GMOs continues, the FDA provides testing and regulation updates. But the USDA doesn't label genetically modified foods. The only way to be sure you're not eating GMOs is by choosing products from certified organic producers, who agree not to use genetically modified seeds or ingredients.

Glucose is a major source of energy for our bodies and a building block for many carbohydrates [see definition]. The food digestion process breaks down carbohydrates in foods and drinks into glucose. After digestion, glucose is carried in the blood and goes to body cells where it is used for energy or stored.

A protein found in wheat and some other cereals (such as barley and rye). Glutens are sometimes extracted from the grain to create a vegetarian and vegan meat called seitan.

Gluten, an elastic protein the gives a chewy texture to wheat, rye, barley, and can cause digestive distress for people with gluten sensitivities or the autoimmune disorder celiac disease.

Always check packaged product labels to avoid wheat, barley, rye, farina, graham flour, semolina, durum, bulgur, kamut, kasha, matzo meal, spelt (a form of wheat), and triticale Unless common foods like breads, cereals, crackers, and pasta specify "gluten free" or are made with quinoa, buckwheat, millet, corn, or rice, they probably contain the protein. Malt flavoring and modified food starch additives, medications, vitamins, lipstick, and toothpaste often contain gluten too.

Note: that oats do not inherently contain gluten unless they have been contaminated during processing.

The Glycemic Index is a dietary index that's used to rank carbohydrate-based foods. The Glycemic Index predicts the rate at which the ingested food will increase bloodsugar levels. A detailed explanation of Glycemic Index and Glycemic Load can be found on Nutrition Data's Glycemic Index page.

Glycemic Load is equal to the Glycemic Index of a food times the number of grams of carbohydrates in the serving of food that's being eaten. Glycemic Load is believed to correlate more directly to blood-sugar level changes than Glycemic Index. A detailed explanation of Glycemic Index and Glycemic Load can be found on Nutrition Data's Glycemic Index page.

A colourless syrupy liquid used in food and cosmetic products. Glycerin may be derived from animal or vegetable sources. Also known as glycerol.

A protein rich flour made from ground chickpeas. A little can be added to baking as an egg replacer (with water), or mixed with non-dairy milk or water to make an egg-free batter or egg-wash replacement, for frying.

Raised on grass or hay rather than grain, grass-fed cattle contain more?heart healthy omega-3 fatty acids?than conventional beef. The?USDA does not regulate this label. Grass fed cattle may contain antibiotics or hormones and be fed in the feedlot.