A non-caloric substitute for sugar that is often intensely more sweet, such as aspartame, acesulfame potassium, saccharin, alitame, and sucralose
Any of a large group of organic compounds occurring in foods and living tissues and including sugars, starch, and cellulose. They contain hydrogen and oxygen in the same ratio as water (2:1) and typically can be broken down to release energy in the animal body
Cholesterol is a type of fat found in your blood. Your liver makes cholesterol for your body. You also can get cholesterol from the foods you eat.
A test to determine how much glucose (sugar) is in a blood sample after an overnight fast. The fasting blood glucose test is commonly used to detect diabetes mellitus. A blood sample is taken in a lab, physician's office, or hospital. The test is done in the morning, before the person has eaten.
A glucose meter (or glucometer) is a medical device for determining the approximate concentration of glucose in the blood. It can also be a strip of glucose paper dipped into a substance and measured to the glucose chart.
The A1C test is a common blood test used to diagnose type 1 and type 2 diabetes and then to gauge how well you're managing your diabetes.
Monounsaturated fats are commonly thought of as "healthy" fats. There is evidence that they may lower our risk of heart disease and stroke
Foods containing polyunsaturated fatty acids help reduce blood cholesterol levels and include sunflower, soybean, sesame seed, and corn oils and cold-water fish such as salmon.
A postprandial glucose test is a blood glucose test that determines the amount of a type of sugar, called glucose, in the blood after a meal. Glucose comes from carbohydrate foods. It is the main source of energy used by the body. Normally, blood glucose levels increase slightly after eating.
Protein from animal sources, such as meat and milk, is called complete, because it contains all nine of the essential amino acids. Most vegetable protein is considered incomplete because it lacks one or more of the essential amino acids.
An excess of these fats in the diet is thought to raise the cholesterol level in the bloodstream.
An odorless tasteless white substance occurring widely in plant tissue and obtained chiefly from cereals and potatoes. It is a polysaccharide that functions as a carbohydrate store and is an important constituent of the human diet
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