FOOD NUTRITION

A calorie is the amount of heat that is
required to raise one cubic centimeter of water one degree


Carbohydrates are molecular linkages of sugar molecules. If you
take a starch, which is a carbohydrate and you link those sugar
molecules together. If you look at the ingredients they are always
listed in the order of predominance. In that listing you will see an
ingredient called maltodextrine. A maltodextrine is a hybrid
ingredient that is neither a sugar nor a starch. You know a simple
sugar can be like glucose and a starch is a long chain of glucose
molecules. You link all those together and you finally get something
called a starch. In between where you have the simple sugars and
you have the complex substance starch you have these things
called maltodextrine.



You know again it comes back to the whole idea of how many units
are in this molecular chain. If you break down a fat you break it
down into something called a fatty acid. They can all be broken
down into smaller units. In the case of starch it can be broken down
into simple sugars or these maltodextrines, which can be broken
down into simple sugars.

Just like starch is broken down
into simple sugars, the fat is broken down into fatty acids and the
proteins are broken down into peptides or amino acids.




The egg white protein has an extremely high biological availability
and all of the essential amino acids in the right balance.



Each gram of
carbohydrates contains 4 grams of fat. This is why fat is so
important. It is almost twice that of protein and carbohydrates.
So one gram of fat contains roughly 9 calories.



Eggs are a tremendous source of protein. The egg white has an
abundance of all the right amino acids and is easily digested and
absorbed into the body. Egg whites may have the bioavailability of
100% because it is a reference protein. Meat protein is very close
to the egg protein as compared to some of the grain proteins. The
yolk contains quite a lot of fat but is also a good source of protein.
Last I heard about the literature was the egg or the yolk that
influenced the cholesterol level I am not sure that they ever came
to any conclusion. I have read studies that in clinical trials some
individuals have consumed a dozen eggs every day his cholesterol
level was fine or below normal and then there are other people who
seem to be predisposed to that kind of fat. Some people don’t have
any negative forms of fat as compared to others.