Nutrition: Weight Loss

Starch is enzymatically broken down to dextrins, and ultimately limit dextrins which can be converted to glc by isomaltase

short polymers of monosaccharides (which are seldom found free in foods

In the absence of lactase the lactose survives transit through the small intestine and enters the large intestine, where it can be metabolized by bacteria.

Because of osmotic effects, water is pulled into the lumen and diarrhea results. Gases are produced which cause bloating

Treatment for Lactose intolerance involves reduction of lactose intake, although adaptation can take place which builds tolerance if introduced gradually,

alpha amylase, pancreatic amylase, mucosal membrane bound enzymes

Dextrins and oligosaccharides are digested at the luminal surface of the enterocytes by membrane-bound enzymes.

pancreatic amyla

Gal and Glu come in to the lumen of muscosal layer through SGLT while fructose come in through GLUT5
All three leave through GLUT2

pectins, which are in apples and other fruits, and gums, which are in oatmeal, barley, and some legume

the cellulose in fruit skins, cabbage, bran, etc. and lignins, which are found in wheat, carrots, broccoli, etc.

added vs natural fiber

Fiber absorbs water and swells, providing bulk to fecal material

decreases the speed of digestion and causes a delay in gastric emptying (satiation) earlier (and don't continue to eat)

slows glucose absorption and reduces the peak in blood glucose after a meal; this rise in blood glucose is known as the glycemic response
decrease the concentration of cholesterol in the blood, and thereby has a

hypocholesterolemic effect. It accomplishes this by binding bile acids, which are synthesized from cholesterol, and preventing them from being reabsorbed by the body

Daily intake of 20-35 g (with a ratio of insoluble to soluble fiber of 3:1)

colonic wall can develop sac-like herniations, result from increased intracolonic pressures, while diverticulitis is an inflammatory condition consequent to infection.

painful condition which may progress to perforation, acute bleeding, obstruction,

high-fiber diet, by promoting soft, bulky stools that pass more quickly, protects against diverticular disease, ncreasing the fiber content of a diet should be done progressively, as bloating or gas can occur

A high sugar content (greater than 70%) is bacteriostatic

fructose is that its breakdown is not well-regulated (since it bypasses the control steps that exist for glycolysis) leading to increased synthesis of fat (triglycerides);

phenylalanine, aspartate, and methanol. T

But with several -OH groups replaced by chlorine atoms

to provide a bit of bulk, so you can see it, but these additives amount to very few calories

While plausible, turns out to be unsubstantiated by research, with no adverse effects on glycemia seen when sucrose was substituted for starch.

suger reduced to sorbitol in high glucose diet.hich can accumulate in tissues such as nerve, kidney, and the lens of the eye. This appears to correlate with the development of diabetic complications such as neuropathy, renal failure, and retinopathy (and blindness).

A glycemic index >70 is considered high, while less than 55 is considered low

E glycemic load takes into account both the glycemic index and the actual amount of carbohydrate, and is expressed as: Glycemic Load = glycemic index (as a %) x carbohydrate content (in grams)
The tendency of a food to produce caries (cavities)

Foods that block utilization of cariogenic foods by plaque bacteria. Examples include xylitol gum and certain cheeses

Sweeteners such as saccharin, cyclamate, and aspartame are referred to as cariostatic, since they are not broken down to acid products like carbohydrates

Plants grown in cooler areas are often rich in polyunsaturated fats (PUFA), which remain liquid at cooler temperatures; soybean oil is an example. Tropical plants, which exist at higher temperatures, can contain higher proportions of saturated fats without having fluidity problems,

both saturated fatty acids and trans unsaturated fatty acids raise levels of LDL (low density lipoprotein, LDL-C), which increases risk of coronary heart disease (CHD). But, unlike the saturated fatty acids, the trans acids also lower blood levels of HDL (high density lipoprotein) a molecule deemed protective against CHD.

they are converted in mammalian tissues to important classes of hormonal molecules known as prostaglandins and leukotrienes.