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FAT - Nutrition(MON Glycemic Index A food's ability to...

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Nutrition 2/18/08 (MON) 18/02/2008 16:03:00 Glycemic Index A food’s ability to raise blood glucose levels Foods with a low glycemic index: o Cause low or moderate changes in blood glucose o Are better for ppl with diabetes o Are generally higher in fiber o May reduce the risk of heart disease and colon cancer Influences on glycemic response o Carbohydrate type o Presence of fat or protein o Viscosity o Processing o Ripeness o Food additives Glycemic load o Takes into account the glycemic index as well as the amount of  carbohydrate typically in a single serving o Net carbs: Total carbohydrate grams minus those from fiber and sugar  alcohol Low Carbohydrate diets o Minimum glucose available in low carb diets
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Body makes glucose from protein Brain doesn’t like fat, some cells must have glucose o Body uses fat for energy Complete fat metabolism requires some carbohydrate o Liver produces ketons o Initial weight loss because low liver glycogen, loss of water Glycogen ties up water molecules o Those successful on a low carb diet are successful due to decreased  calorie intake o o CHAPTER 4- FATS/LIPIDS What are fats? o Fats are one type of liquid o Lipids do not mix with water o Lipids: a family of chemical compounds Soluble in organic solvents like gasoline, turpentine, and oil Insoluble in water and aqueous solutions Hydrophobic o 3 types of lipids are found in foods triglycerides-      composed of 3 fatty-acid molecules fatty acids are long chains of carbon atoms surrounded  by hydrogen atoms
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fatty acids can differ in: length of their carbon chain o short, medium, long level of saturation o
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