H:
Heme Iron:
The iron-containing part of hemoglobin found in animal foods; the body absorbs about four times as much heme iron as nonheme iron, which is found in plants.
Hemoglobin:
The pigment in red blood cells that carries oxygen.
High-Density Lipoproteins (HDLS):
The smallest and \"heaviest\" lipoproteins, they retrieve cholesterol from the tissues and transport it to the liver, which uses it to make bile; called \"good cholesterol,\" because high blood levels of HDLs do not increase the risk of heart attack.
Histamine:
A key chemical in the body\'s immune defense. Released during allergic reactions, histamine causes swelling, itching, rash, sneezing, and other symptoms.
Hormones:
Chemicals that are secreted by the endocrine glands or tissue; they control the functions of all the body\'s organs and processes, including growth, development, and reproduction.
Hydrogenation:
The process of transforming an oil (unsaturated liquid fat) into a hard fat by incorporating hydrogen. Hydrogenated fat is similar to saturated fat and linked to and increased risk of heart disease.
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I:
Incomplete Proteins:
Proteins, usually from plant sources, that lack one or more essential amino acids.
Indoles:
Nitrogen compounds found in vegetables and believed to protect against certain cancers by accelerating the elimination of estrogen.
Insoluble Fiber:
Fiber, such as cellulose, that passes undigested through the digestive tract.
Insulin:
A hormone that regulates carbohydrate metabolism.
Iodine:
A mineral that is essential for the formation of thyroid hormone.
Iron:
A mineral that is essential for the manufacture of hemoglobin and the transport of oxygen.
Isothiocyanates:
Plant chemicals that are believed to strengthen the body\'s defenses against certain cancers.
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J:
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K:
Ketones:
Potentially toxic wastes produced from the body\'s partial burning of fatty acids for fuel.
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L:
Lactase:
An enzyme needed for the digestion of lactose.
Lactose:
The natural sugar in milk.
Lactose intolerance:
Inability to digest foods that contain milk and other dairy products. Butter, cheese, milk, ice cream, and other foods that contain milk in their list of ingredients.
Lactovegetarian:
A vegetarian who consumes dairy products but no eggs, poultry, fish, meats, or other animal products.
Lecithin:
A phospholipid constituent of cell membranes and lipoproteins; a natural emulsifier that helps stabilize cholesterol in the bile. Lecithin is not an essential nutrient, because it is synthesized by the liver.
Lecithin:
Natural substance and
improves the texture and consistency of foods by increasing the smoothness, and creaminess
Linoleic acid:
One of the omega-6 essential fatty acids.
Linolenic acid:
One of the omega-3 essential fatty acids.
Lipid:
A fatty compound made of hydrogen, carbon, and oxygen. Lipids are insoluble in water. The chemical family includes fats, fatty acids, carotenoid pigments, cholesterol, oils, and waxes.
Lipoprotein:
A combination of a lipid and a protein that can transport cholesterol in the bloodstream. The main types are high density (HDL), low density (LDL), and very low density (VLDL).
Low-Density Lipoproteins (LDLS):
These abundant, so-called \"bad\" lipoproteins carry most of the circulating cholesterol; high levels are associated with atherosclerosis and heart disease.
Lower Esophageal Sphincter:
A muscular ring at the base of the esophagus; it opens to let food pass into the stomach and closes to prevent acidic stomach contents from flowing back.
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M:
Macronutrients:
Nutrients the body requires in large amounts for energy-specifically, carbohydrates, proteins and fats.
Magnesium:
A trace mineral that is needed for healthy bones, the transmission of nerve signals, protein and DNA synthesis, and the conversion of glycogen stores into energy.
Metabolism:
The body\'s physical and chemical processes, including conversion of food into energy, that are needed to maintain life.
Microgram (mcg):
A unit of weight equivalent to 1/1000 milligram.
Micronutrients:
Essential nutrients that the body needs in only trace or very small amounts.
Microorganism:
An organism, such as bacterium or virus, too small to be seen with the naked eye.
Milligram (mg):
1/1000 gram
Monounsaturated fats:
Fats that are liquid at room temperature and semisolid or solid under refrigeration. They are believed to help protect against heart disease.
MSG:
Also called monosodium glutamate, increases taste so that foods taste better
Mucous Membrane:
The moist lining of the mouth, stomach, and many other cavities. It secretes a protective barrier of mucus, which serves as a lubricant as well as a medium for carrying enzymes.
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N:
Neurotransmitters:
Chemicals released from nerve endings that relay messages from one cell to another.
Nitrates:
Nitrogen-containing compounds that occur naturally in certain foods. Used as preservatives in some meat products, as fertilizers, and in vasodilator drugs.
Nitrates:
extend shelf life and decrease growth of fungi and bacteria: preserves color in meats and dried fruit.
Nitrites:
Compounds that are produced in the body by the action of bacteria on nitrates; also used as meat preservatives.
Nitrites:
Extends shelf life and decreases growth of fungi and bacteria; preserves color in meats and dried fruits.
Nitrosamines:
Compounds that are formed in the body through the reaction of nitrites when amines in foods; regarded as carinogenic, although no definite link has been established between nitrosamines and cancer in humans.
Nonheme Iron:
Dietary iron obtained from plants; less well absorbed than iron from animal sources, although consumption with vitamin C(ascoric acid) promotes absorbtion.
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O:
optimal body composition:
a healthy ratio of lean muscle mass to fat mass
Oscogene:
A gene for cancer; whether or not it is expressed(i.e., develops into cancer) and how fast, is affected by the diet.
Ovolactovegetarian:
A vegetarian who abstains from meat, poultry, and fish, but consumes eggs as well as milk and other dairy products.
Oxalic Acid:
A potentially toxic chemical found in certain plants that inhibits the absorbtion of calcium, iron, zinc, and other minerals. Can promote the development of oxalate kidney stones.
Oxidation:
A chemical process in which food is burned with oxygen to release energy.
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P:
Pantothenic Acid:
One of the B vitamins
Parenteral Nutrition:
Direct administration(through tubes inserted into the veins) of nutrient fluids into the bloodstream.
Pasteurization:
Heating of milk or other fluids to destroy microorganisms that might cause disease.
Pectin:
Soluble dietary fiber that regulates intestinal function and can help lower blood cholesterol levels.
Pectins:
Natural substance and
improves the texture and consistency of foods by increasing the smoothness, and creaminess
Peristalsis:
Wavelike muscle contractions that help propel food and fluids through the digestive tract.
Phenylketonuria (PKU):
A genetic defect that prevents metabolsim of the amino acid phenylalanine. People with PKU must follow a phenylalanine-free diet and avoid the artificial sweetener aspartame.
Phospholipids:
Waxy compounds, containing phosphoric acid, that are constituents of cell membranes.
Phosphorus:
A mineral needed for healthy bones and teeth, nerves, muscles, and for many bodily functions.
Phytates:
Salts of phytic acid, found in grains and legumes, that hinder the absorption of minerals.
Phytochemicals:
Chemicals derived from plants; some have powerful effects, including both the prevention and the promotion of certain cancers, heart disease, and degenerative conditions linked to aging.
Phytoestrogens:
Plant chemicals with effects similar to those of the female hormone estrogen; found in yams, soybeans, and other legumes.
Plasma:
The clear yellow fluid that makes up about 55 percent of the blood and carries cells, platelets, and vital nutrients throughout the body.
Platelets:
Disc-shaped cells cells, manufactured in the bone marrow, that are needed for blood coagulation.
Polyphenols:
Organic compounds, including tannins, that combine with iron and can hinder its absorbtion; found in a number of foods, tea, and red wines.
Polyps:
Small growths on mucous membranes; rarely malignant, although polyps in the lower bowel may be cancerous.
Polyunsaturated Fat:
A fat containing a high percentage of fatty acids that lack hydrogen atoms and have extra carbon bonds. It is a liquid at room temperature.
Potassium:
A trace mineral that is needed to regulate fluid balance and many other functions.
Prostaglandins:
Hormonelike chemicals involved in many body processes, including hypersensitivity (allergy)reactions, platelet aggregation (blood clotting), inflammation, pain sensitivity, and smooth muscle contraction.
Purines:
Compounds that form uric acid when metabolized; they are found in a number of foods, particularly high-protein foods, such as organ meats. Caffeine (in coffe and tea), theobromine (in chocolate), and theophylline (in tea) are related compounds. People prone to gout or kidney stones should avoid purines.
Pyridoxine:
One of the B vitamins; commonly called B6
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Q:
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R:
Recommended Dietary Allowances (RDAs):
Defined as \"the levels of intake of essential nutrients considered,...on the basis of available scientific knowledge, to be adequate to meet the nutritional needs of healthy persons.\" Standards, which are revised periodically, are set between a minimum below which deficiency occurs and a ceiling above which harm occurs to provide a margin of safety.
Recommended Dietary Intake (RDIs):
Standards established by the World Health Organization (WHO). RDIs are lower than RDAs, because the WHO experts do not believe stores need to be as high as those recommended in the United States.
Red#3:
Found in processed foods.
Makes food color look better.
Riboflavin:
One of the B vitamins.
Ribonucleic Acid (RNA):
A substance in every cell that enables the body to develop according to the information contained in DNA.
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S:
Saccharides:
A term for sugars.
Saccharomyces Boulardii:
Saccharomyces Boulardi is a type of yeast. It is not brewer’s yeast (Saccharomyces cerevisiae), which is inactivated and simply used as a nutritious food. Rather, S. Boulardi, when ingested, is active in the digestive tract, producing various substances that are helpful to humans. Following is a partial, simplified list of what these substances, as a group, do in the digestive tract to benefit our bodies:
- Neutralize poisons produced by unfriendly organisms and tame the inflammation that is provoked by poisons that are present.
- Prevent pathogenic organisms from effectively attaching themselves to the walls of the digestive tract, causing them to exit the body.
- Promote the growth and integrity of intestinal tissue.
- Improve our absorption of nutrients
- Enhance the immune system both directly in the digestive tract and indirectly as the local immune system transmits the new information throughout body.
Other prominent features of S. Boulardi are its ability to alleviate diarrhea arising from various causes and the fact that it is unaffected by antibiotic medication. Antibiotics are well known for destroying friendly bacteria as well as the offending bacteria. As the typical, heavily processed low-fiber diet does not favor the growth of friendly bacteria, pathogenic bacteria often predominate after antibiotic treatment. Moreover, because most antibiotics kill only bacteria, pathogenic yeasts such as Candida Albicans flourish even during treatment. There are also antibiotic-resistant pathogenic bacteria, including Clostridium Dificile, which are known to cause severe diarrhea. S. Boulardi inhibits these organisms and the diarrhea that is frequently associated with them. Notably, S. Boulardi also alleviates diarrhea even in the absence of a clinically diagnosable infection. This fact demonstrates that S. Boulardi directly mediates the activity of bowel, making it useful for a less well-defined disorder such as irritable bowel syndrome.
Salicylates:
Compounds related to salicylic acid that are used for making aspirin and other painkillers and as a preservative. Naturally occuring salicylates in fruits or vegetables may produce allergic reactions in people who are sensitive to aspirin.
Salmonella:
A bacterium that is a frequent cause of food poisoning.
Saturated Fat:
A lipid with a high hydrogen content; the predominant fat in animal products and other fats that remain solid at room temperature. A high intake of saturated fat is linked to an increased risk of heart disease, certain cancers, and other diseases.
Selenium:
An essential trace mineral with antioxidant properties.
Serotonin:
A neurotransmitter that helps promote sleep and regulates many body processes, including pain perception and the secretion of pituitary hormones.
Sodium:
A mineral that is essential for maintenance of the fluids, and blood in the body.
Soluble Fiber:
A dietary fiber that becomes sticky when wet and dissolves in water.
Staphylococcus:
A family of bacteria that can cause disease, including skin infections and food poisoning.
Starch:
A complex carbohydrate that is the principle storage molecule of plants and the major source of carbohydrate and energy in our diet.
Steroids:
Male and female hormones, as well as hormonelike compounds. Synthetic steroids are used as anti-inflammatory drugs.
Sucrose:
A sugar that is composed of links of fructose and glucose. It can be obtained from beet,sugar cane, hone, fruits, and table sugar.
Sulfites:
Sulfur compounds that are used in food preservation and brewing. They may trigger asthma attacks.
Sulfites:
extend shelf life and decrease growth of fungi and bacteria on food
Synthesis:
The process by which new compounds are created from components, such as new proteins assembled from amino acids derived from the proteins in food.
Systemic:
Describing a condition or drug affecting the entire body.
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T:
Testosterone:
A hormone that is produced in both sexes but primarily by the male testes.
Thiamine:
One of the B vitamins.
Tocopherols:
found in oils and shortenings.
prevents found going rancid and other damage to food due to exposure to oxygen.
Toxin:
A poison produced by a living organism, such as a bacterium. Inorganic materials, such as heavy metasl, can also be toxic.
Trace Nutrients:
Nutrients, such as minerals, that are essential, though needed in very small amount, to maintain health.
Trans fattty acids:
Fat that has been artifically hardened to remain solid at room temperature, to prolong the shelf life of foods, and the provide the similar features of butter.
Trichinosis:
A parasitic disease; it is caused by consuming Trichinella larvae in undercooked pork.
Triglycerides:
The most common form of dietary body fat; high blood levels have been linked to heart disease.
Tryptophan:
An essential amino acid found in many animal foods; a precursor of serotonin. Its use as a dietary supplement had been linked with serious illness, most likely due to contamination during the manufacturing process.
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U:
Urea:
A waste product of the breakdown of protein that is excreted by the kidneys.
Uric Acid:
A nitrogen-containing waste product of protein metabolism. Buildup in the body causes gout.
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V:
Vegan:
A strict vegetarian who consumes no animal products.
Very Low Density Lipoproteins:
Fat-carrying proteins that transport mostly triglycerides in the blood.
Virus:
Infectious, disease-causing particles that reproduce by invading and taking over living cells.
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W:
Water-Soluble Vitamins:
Vitamins that dissolve in water, specifically vitamin C and the B-group vitamins.
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X:
Xanthines:
Alkaloid compounds that occur in many plants, including coffee (caffeine), cocoa (caffeine, theobromine), tea, and kola nuts; related to Purines.
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Y:
Yellow #5,6:
Makes food look better by addition of color
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Z:
Zinc:
A trace mineral that is essential for many processes, including metabolism, the healing of wounds, and normal growth.
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