Lactic acid - a by-product of anaerobic (or high-intensity) physical
exertion, which collects in muscle tissues and results in pain, stiffness, and loss of energy.
Flavones - a type of flavonoids, which occur in all vascular plants, found in a variety of fruits and vegetables. Flavones provide the health benefits of neutralizing free radicals that cause cell damage and possibly decreasing the chance of malignancies. Bariatric - the branch of medicine pertaining to the causes of obesity, and how it can be prevented or the available medical therapies, by drugs as well as surgical procedures.
Omega-3 Fatty Acids (DHA/EPA) - a class of polyunsaturated fatty acid found in fish and fish oils, which provide the health benefits of reduced risk of cardiovascular disease and also help in enhanced mental and visual function. The most important compounds in omega-3 fatty acids are DHA (docosahexaenoic acid) and EPA (eicosapentaneoic acid).
Serving Size - a standardized amount of a food, such as one cup or an ounce, used to provide dietary recommendations or when comparing similar kinds of foods.
Shin Splints - an injury of the lower leg where there is pain or tenderness along the tibia (shin bone), most often caused by excessive pronation or lack of strength in muscles of the shin area, and can cause stress fractures. Treating shin splints entails ice, along with strengthening and stretching exercises.
MSG (Monosodium Glutamate) - an additive used to enhance the flavor of foods. Monosodium Glutamate is the sodium salt of glutamic acid, which is one of the most common amino acids found in nature.
Anaphylaxis (anaphylactic shock) - a not very common but possibly fatal condition in which numerous areas of the system are subject to food-allergic reactions simultaneously, with indications such as red, itchy, and swollen skin areas, swollen throat, and difficulty in breathing. This is the most dangerous allergic reaction to a food allergen and calls for emergency attention by a health care practitioner when it does happen.
Fortified Foods - foods which have nutrients like vitamins and minerals added to them, that were not contained in that food in its natural state. For instance, vitamin D is used to fortify milk, which makes it easier for the human system to assimilate calcium and phosphorous that are present organically in milk and unprocessed milk products. Low-Density Lipoprotein (LDL) - a protein-coated fat compound of cholesterol. LDL is produced by VLDL (Very Low-Density Lipoprotein) particles, which are present in the blood. Commonly called `bad cholesterol`, LDL transports cholesterol to the cells of the body. Increased levels of LDL are most plainly linked with arteriosclerosis (hardening and thickening of the arterial walls) and increase the risk of cardiac complications. An LDL level of less than 100 milligrams per deciliter of blood is said to be best, 100-129 mg/dl is deemed to be borderline or above the recommended levels, 130-159 mg/dl is said to be borderline high, 160 to 189 mg/dL is said to be high, while 190 mg/dl or greater is considered abnormally high.
Insoluble Fiber - a kind of dietary fiber present in wheat bran, cauliflower, cabbage, and other vegetables and fruits. Typically, insoluble fiber does not dissolve in water. Cellulose, hemicellulose, and lignin make up the three most prevalent insoluble fibers, which speed the passage of food by adding roughage (dietary bulk that is not digested), and therefore may decrease the chances of malignancies of the lower digestive tract. Insoluble fiber may additionally provide some protection against breast cancer.
Fat - a nutrient present in food sources, which is the predominant provider of energy from nutrients consumed. All food fats contain 9 calories per gram. Fat makes it possible for the body to absorb vitamins that are soluble in fat or fat solvents, like Vitamin A, Vitamin D, Vitamin E, and Vitamin K, along with carotenoids. Some kinds of fats, especially fats contained in dairy products, meat, poultry, and some vegetable oils, may cause blood cholesterol to increase and add to the danger of heart complications. Other types of fats, such as fats having chains of unsaturated fatty acids, do not contribute to a rise in serum cholesterol levels. Fats that are found in foods are a blend of monounsaturated, polyunsaturated, and saturated fatty acids. Fats are an important nutrient for a well-balanced diet. They supply necessary fatty acids, such as linoleic acid (sometimes abbreviated to LA), which is specially crucial to growth during childhood. Fat keeps the skin clear and healthy, regulates the synthesis and use of cholesterol, and is also a precursor of prostaglandins, which are natural hormones contained in a multitude of cells in the body as well as in the seminal fluid. One molecule of fat is comprised of one molecule of glycerol and three molecules of fatty acids. Consequently, fats are known chemically as triglycerides. Rennet - an animal-derived substance used to make cheese. Rennet is extracted from the stomach lining of calves. New technologies have enabled the removal of the particular gene that forms rennet and have cloned it in bacterial species. This procedure enables rennet production through a fermentation procedure, eradicating the need for extracts from calves` stomachs.
Liter - the basic unit of volume in the metric system. One liter equals 2.11 pints.
HDL - refer to High-density Lipoprotein.
Dietary Guidelines for Americans - published by the United States Department of Agriculture and the Department of Health and Human Services (USDA/DHHS) every five years, the dietary recommendations are derived from scientific consensus, and provide the framework for the US government`s nutrition policy. The 5th edition, published in `00, recommends 10 guidelines. Its message is founded on three initiatives: Aim, Build, and Choose. It is geared to encourage Americans by stressing these recommendations: 1) Aim for getting into shape 2) Build a Healthy Base and 3) Choose wisely. This revised batch of guidelines is the first to advocate everyday physical activity and the very first that provides recommendations that focuses on preventing food-borne illness or diseases.
Fungicide - any anti-fungal agent that is blended with wax and applied to fresh produce to prevent mold and rot from developing. Biopesticide - any substance that occurs naturally and is used as protection against pests, derived from living organisms, such as animal and plant cells, or bacteria.