There’s a lot that has to happen to get glucose into the bloodstream, starting with the food choices you make in a grocery store or at a restaurant.
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Different people derive different amounts of calories from the same food, determined by individual factors. One such factor is the gut microbiome, which varies widely.
Since blood is mostly water (and so is lymph, the other liquid that transports vital substances in your body), how do fatty substances get from one place to another in the body?
If you think of body fat as an enemy, gluconeogenesis can be an ally. But only up to a point—if your body deems it necessary, it will break protein down to produce glucose, even if that protein has to be extracted from your muscle tissue.
When we digest the food we eat, the fats in the food are broken down into their parts, and fatty acids move through the intestinal walls, into the body.
When evaluating a product at the grocery store, ignore the pretty packaging and any claims on the front of the package. Instead, flip the package over to inspect the nutrition facts label, and look at the ingredients.
There are around 20 different kinds of amino acids, each made of carbon, hydrogen, oxygen, and nitrogen (and sometimes sulfur) atoms in a specific arrangement. These are the building blocks of proteins.
Metabolic syndrome has been characterized as a “global epidemic,” and its impact is not limited to premature heart disease.
Inside many of your cells are charging stations which are microscopically small structures called mitochondria (singular mitochondrion).
Which is more important to your health?
Tufts researchers report that the great majority of the meals Americans eat at fast food restaurants are of poor nutritional quality—85 percent of those consumed by children and 70 percent for adults.
The CDC states about 25% of all adults 65 and older are diabetic. At what age should you take steps to keep that from happening to you?
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