A method to grow cannabis is described, wherein the method includes providing and treating a source of water, mixing the water with an additive to form a liquid mixture, transferring the liquid mixture to a plurality of cannabis plants grown in a growing medium including a mycorrhiza fungus, and growing the cannabis using a humidity control method, then harvesting the cannabis plants. Trimming and grinding the cannabis along with use of environmental control methods including temperature, humidity, lighting schedules, and carbon dioxide concentrations are also described.

A method to grow cannabis is described, wherein the method includes providing and treating a source of water, mixing the water with an additive to form a liquid mixture, transferring the liquid mixture to a plurality of cannabis plants grown in a growing medium including a mycorrhiza fungus, and growing the cannabis using a humidity control method, then harvesting the cannabis plants. Trimming and grinding the cannabis along with use of environmental control methods including temperature, humidity, lighting schedules, and carbon dioxide concentrations are also described.

A flour made using an admixture composed of starch-containing grain, seed or fruit of a cereal grain or grain legume of low water content extruded in a single screw extruder at an ultra-high extrusion pressure producing an extruded functionally enhanced flour usable as an instantized flour by only adding water. When water is added, the flour forms a paste or dough that is three dimensionally formed or shaped into food products that can be cooked or baked in an oven into human or animal edible food products. The extruded functionally enhanced instantized flour also can be used as an ingredient in other edible food products. A preferred extruded functionally enhanced instant flour is extruded at ultra-high pressure from an admixture composed substantially completely of one or more cereal grains and/or legumes using only the moisture present in the cereal grains and/or legumes.

Nutritional supplements and methods of nutritional supplementation that affect focus and mental performance while supporting mood in subjects, including children, are provided. The supplements and methods of supplementation improve focus and/or mental performance by supporting both brain and gut health. In some instances, the nutritional supplements and methods of nutritional supplementation described affect both mood and focus in children simultaneously.

A method for treating glycogen storage disease by administering an effective amount of a composition that includes ketogenic odd carbon fatty acids that ameliorate the symptoms of these diseases.

A method for treating glycogen storage disease by administering an effective amount of a composition that includes ketogenic odd carbon fatty acids that ameliorate the symptoms of these diseases.

Provided are a novel tricyclic dilactone compound, a strain producing the same, a method of producing the tricyclic dilactone compound, and use of the tricyclic dilactone compound. The tricyclic dilactone compound has activity of inhibiting aggregation of amyloid-beta and tau proteins, activity of inhibiting apoptosis, and anti-inflammation activity, and thus may be used to prevent, treat, or improve various neurodegenerative brain diseases including Alzheimer's disease and cognitive impairment.

Provided are a novel tricyclic dilactone compound, a strain producing the same, a method of producing the tricyclic dilactone compound, and use of the tricyclic dilactone compound. The tricyclic dilactone compound has activity of inhibiting aggregation of amyloid-beta and tau proteins, activity of inhibiting apoptosis, and anti-inflammation activity, and thus may be used to prevent, treat, or improve various neurodegenerative brain diseases including Alzheimer's disease and cognitive impairment.

A method for producing a fruit or vegetable product, wherein the method consists essentially of (a) infusing a whole or sliced fruit or vegetable with an infusible molecule to between 10 and 55° Brix; (b) pre-drying the whole or sliced fruit or vegetable at a temperature between 80° C. and 120° C. to produce a pre-dried fruit or vegetable; (c) exposing the pre-dried fruit or vegetable to freezing temperatures and to vacuum to a temperature between −1° C. and −40° C. and a pressure between 7.5 mmHg and 0.53 mmHg, thereby partially subliming the fruit or vegetable; (d) puffing the fruit or vegetable under vacuum between 0.1 mmHg and 600 mmHg at a temperature between 40° C. and 110° C.; (e) cooling the fruit or vegetable under vacuum to a temperature between 0° C. and 40° C., to thereby produce the fruit or vegetable product.

A method for producing a fruit or vegetable product, wherein the method consists essentially of (a) infusing a whole or sliced fruit or vegetable with an infusible molecule to between 10 and 55° Brix; (b) pre-drying the whole or sliced fruit or vegetable at a temperature between 80° C. and 120° C. to produce a pre-dried fruit or vegetable; (c) exposing the pre-dried fruit or vegetable to freezing temperatures and to vacuum to a temperature between −1° C. and −40° C. and a pressure between 7.5 mmHg and 0.53 mmHg, thereby partially subliming the fruit or vegetable; (d) puffing the fruit or vegetable under vacuum between 0.1 mmHg and 600 mmHg at a temperature between 40° C. and 110° C.; (e) cooling the fruit or vegetable under vacuum to a temperature between 0° C. and 40° C., to thereby produce the fruit or vegetable product.