Nutritional (Health) Terms Explained

There seems to be a great deal of confusion around nutritional terms, and we get asked by our clients to explain these all the time, so we wanted to help clarify things a bit in hopes that you can understand more and make better choices. Our intention is to assist you in weeding through the myriad of nutritional advice out there and make better educated and informed decisions. After all, it is your responsibility to heal and nourish your body for optimal health and wellness and we are here (of course) to help in any way that we can.

Amino Acids: are molecules; they are the building blocks of polypeptides and proteins. There are 20 amino acids and they are divided into essential and non-essential. The nine essential amino acids must be obtained through your diet and they are Lysine, Leucine, Isoleucine, Tryptophan, Phenylalanine, Threonine, Valine, Histidine, and Methionine. The eleven non-essential amino acids can be produced in the body and they are Arginine, Alanine, Cysteine, Glutamate, Aspartate, Glycine, Proline, Serine, Tyrosine and Asparagine.

Antioxidants: are compounds produced in the body and found in higher amounts in plant-based foods. They are molecules that are stable enough to give an electron to a free radical that has run amuck and neutralize it.

Essentially they block or slow damage to cells that are caused by free-radicals and oxidation.

Calorie: A calorie is defined as the amount of heat needed to raise the temperature of one gram of water by one degree Celsius.

A calorie in nutrition is really 1,000 of these small calories called kilocalories. These units of 1,000 small calories are also sometimes referred to as large calories, dietary calories, nutritional calories, or food calories. Hence, what Americans see on food labels are actually kilocalories.

Carbohydrates Simple (or refined) vs Complex (and whole): carbohydrates are one of the three macronutrients along with fat and protein; they are made up of three components: fiber, starch, and sugar. Complex or whole carbohydrates "normally" have a higher nutrient value, take longer to digest, and contain 3 or more sugar molecules. Simple or refined carbohydrates or grains have been stripped of their nutrients which helps to prolong shelf life. 

But, fruit for example is a simple carbohydrate and contains 1 to 2 sugar molecules, but it is processed differently in the body than other processed simple sugars; not to mention all the vitamins, minerals, and protein-building amino acids. So look for non-processed carbohydrate foods which include fruit and vegetables.

Fiber: is the part of plant-based foods (fruits, vegetables, grains, nuts, and beans) that the body's digestive enzymes have difficulty breaking down. It passes through the body undigested, which keeps your digestive system clean and healthy, helping to lower cholesterol levels, and reduces constipation, not to mention that some types of fiber are prebiotic and help to feed your gut bacteria. There are many benefits to a high fiber diet.

Flavonoids (bioflavonoids): Flavonoids are a diverse group of phytonutrients (plant-based nutrients) found in almost all fruits and vegetables. Flavonoids are known for their antioxidant properties.

There are six flavonoid subgroups: flavonols, flavones, isoflavones, flavanones, chalcones, and anthocyanins.

Gluten: is a Latin word that means glue; it is a family of proteins found in the endosperm of grains such as wheat, rye, spelt, barley, or triticale (a cross between wheat and rye).

Nutrients: A nutrient is a molecule used by an organism to make energy, survive, grow, and reproduce. The requirement for dietary nutrient intake applies to animals, plants, fungi, and protists (single-celled organisms).

Nutrients are digested and then broken down into basic parts to be used by the organism. 

Whole Grains: are cereal grains that contain all three parts of the kernel; the bran, the germ, and the endosperm. Refining removes the bran and the germ thus leaving only the endosperm and reducing their nutritional profile and protein.

Reference:
Wikipidia
ScientificAmerican.com
WholeGrainsCouncil.org
MayoClinic.org
EveryDayHealth.com