Nutrition is the process by which the body absorbs nutrients (such as carbohydrates, fats, proteins, minerals, vitamins and water) and uses them.


  Carbohydrates are sugars, starches and fibers found in fruits, grains, vegetables and dairy products. Although misconceptions are common in modern diets, carbohydrates, one of the staple foods, are important for a healthy diet.

Although all carbohydrates are broken down into glucose, the best carbohydrates for your health are those you eat in the closest way to nature: vegetables, fruits, legumes, legumes, unsweetened dairy products and 100% whole grains such as brown rice, quinoa, wheat and oats.

What are refined, simple or "bad" carbohydrates? Bad or simple carbohydrates include sugars and refined grains from which all bran, fiber and nutrients have been removed, such as white bread, pizza dough, pasta, pastries, white flour, white rice, sweet desserts, and many breakfast cereals. Refined carbohydrates can increase blood triglycerides, blood sugar levels and cause insulin resistance. All of these are major risk factors for heart disease and type 2 diabetes.




  Proteins: Large molecules consisting of one or more amino acid chains in a specific sequence determined by the nucleotide base sequence of the DNA encoding the protein. Protein is needed for the structure, function and regulation of cells, tissues and organs in the body. A nutrient found in food (such as meat, milk, eggs and beans) and made up of many linked amino acids is a necessary part of the diet and is essential for the normal structure and function of cells.




Fat: Low fat is an essential part of a healthy, balanced diet. Fat is a source of essential fatty acids that the body cannot produce on its own. Fat helps the body absorb vitamin A, vitamin D and vitamin E. These vitamins are fat-soluble, which means that they can only be absorbed through fat.

For long-term health, some fats are better than others. Good fats include monounsaturated and polyunsaturated fats. The bad ones include industrially produced trans fats. Saturated fat falls somewhere in the middle.



"Good" unsaturated fats - monounsaturated and polyunsaturated fats - reduce the risk of disease. Foods high in good fats include vegetable oils (such as olives, canola, sunflower, soybeans, and corn), nuts, seeds, and fish.



“Bad” fats - trans fats - increase the risk of disease even when consumed in small amounts. Foods containing trans fats are mainly processed foods made with partially hydrogenated trans fats. Fortunately, trans fats are excluded from many of these foods.


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