Myths and facts about Carbohydrates, Proteins and Fats
Carbohydrates
Carbohydrates provide a source of energy. Carbohydrates are found in potatoes, rice, whole grain cereals, yoghurt, vegetables, beans and bread. The digestive system converts carbohydrates in food into glucose. The glucose, in turn, is broken down into carbon dioxide and water. Any glucose not used by the cells is converted into glycogen - another form of carbohydrate that is stored in the muscles. However, glycogen capacity in your body is limited to about 350 grams, once this maximum has been reached, any excess glucose is converted into fat.
Proteins
Proteins are used for growth and repair of muscle and other body tissues. Sources of proteins are meat, fish, poultry, eggs and plant foods like beans, peas, nuts, seeds, grain, and soybeans. Proteins contain Carbon, Hydrogen, Oxygen, Nitrogen and Sulphur. Proteins are large molecules, so it cannot get into the blood directly, they are broken down into amino acids by the digestive system. There are over 20 different amino acids. The body cells can turn the amino acids back into protein in the correct order. There are millions of possible combinations or sequences of amino acids, your DNA has the information and know how to make proteins. The body cells get their amino acids from the blood stream.
Proteins are used for growth and repair of muscle and other body tissues. Sources of proteins are meat, fish, poultry, eggs and plant foods like beans, peas, nuts, seeds, grain, and soybeans. Proteins contain Carbon, Hydrogen, Oxygen, Nitrogen and Sulphur. Proteins are large molecules, so it cannot get into the blood directly, they are broken down into amino acids by the digestive system. There are over 20 different amino acids. The body cells can turn the amino acids back into protein in the correct order. There are millions of possible combinations or sequences of amino acids, your DNA has the information and know how to make proteins. The body cells get their amino acids from the blood stream.
Fats
Fats are a group of compounds made up of fatty acids and glycerol. The fatty acids are the base units of fat and it is their chemical structure that determines if a fat is saturated or unsaturated. Saturated fats are a type of fatty acid and they are found in animal foods like meat, poultry, whole milk dairy foods. Plant fats are found in coconut, palm and palm kernel oil. Saturated fats cause the liver to make more of the bad cholesterol, thus increasing the risk for heart disease. Unsaturated fats (Trans fats) are divided into two types, monounsaturated and polyunsaturated. Monounsaturated fats, which are found in canola and olive oils, help reduce the bad cholesterol and can boost the good cholesterol. Polyunsaturated fats lower both the good and bad cholesterol and are found in corn, safflower, sunflower and soybean oils.
Fats are a group of compounds made up of fatty acids and glycerol. The fatty acids are the base units of fat and it is their chemical structure that determines if a fat is saturated or unsaturated. Saturated fats are a type of fatty acid and they are found in animal foods like meat, poultry, whole milk dairy foods. Plant fats are found in coconut, palm and palm kernel oil. Saturated fats cause the liver to make more of the bad cholesterol, thus increasing the risk for heart disease. Unsaturated fats (Trans fats) are divided into two types, monounsaturated and polyunsaturated. Monounsaturated fats, which are found in canola and olive oils, help reduce the bad cholesterol and can boost the good cholesterol. Polyunsaturated fats lower both the good and bad cholesterol and are found in corn, safflower, sunflower and soybean oils.
Trans Fats
Trans fat is the common name for unsaturated fat with trans-isomer fatty acids. Trans fats may be monounsaturated or polyunsaturated but never saturated. Here's an article on good trans fats vs. bad trans fats.
Trans fat is the common name for unsaturated fat with trans-isomer fatty acids. Trans fats may be monounsaturated or polyunsaturated but never saturated. Here's an article on good trans fats vs. bad trans fats.
