Chapter 16Chapter 16Food Chemistry

CarbohydratesCarbohydrates

Review: Types of carbohydratesAll sugars and digestible

carbohydrates are broken down to glucose in our bodies

“Blood Sugar”Glucose undergoes catabolism CO2

and H2OAre “low carb” diets really low carb?

Saccharin vs. AspartameSaccharin vs. Aspartame

Saccharin: oldest artificial sweetenerStable at high temperaturesBitter metallic aftertaste

AspartameBreaks down at high temp180 times sweeter than sugar

No calories because of low concentration!

Splenda® (Sucralose)Splenda® (Sucralose)

Chlorination of sucrose molecule

600 times sweeter than table sugar

No calories because of low concentration

FatsFats

Review: Types of fatsDietary fats = triglyceridesFat storage

Adipose tissueAround vital organsUnder the skin

Are fats good?

Source: http://www.seeingscience.cclrc.ac.uk/Activity/Light;SECTION=5243

The Skinny on FatThe Skinny on Fat

SaturatedUnsaturated

MonounsaturatedPolyunsaturatedTrans-

The body’s fat transportersVLDL: triglyceride (dietary fat)LDL: carry cholesterol to cellsHDL: carry cholesterol to liver

OlestraOlestra

8 fatty acid tails (attached to sucrose molecule) rather than the usual 3

Too large to be digestedFatty acids bind fat-soluble vitamins

The “bottom” lineThe “bottom” line

Too much fatHeart diseaseObesityAtherosclerosis

Too little fatDiet deficiencies/imbalancesCancerHeart Disease

Source: http://whyquit.com/whyquit/LinksJBlood.html

ProteinsProteins

Dietary proteins broken down to amino acids

Most complete sources: meat & dairy

VegetariansCombine foods to get necessary

nutrientsCereal grain + legume

Brain growth

MineralsMinerals

Inorganic (no C or H)Vital!

Iodine: thyroid functionIron: oxygen transportSodium & chlorine: cellular transportPhosphorus: energy exchangeCalcium: bones, heartbeat, coagulation

VitaminsVitamins

Water-solubleB-complex, CExcess are excretedLower content in cooked food

Fat-solubleA, D, E, KBuild up a storage in fat cells

FiberFiber

Soluble May lower cholesterol

Remove fat-digesting enzymes Control blood sugar: delay stomach emptying

Insoluble No calories: not absorbed Texture, low fat, low calories Bulky: feel full Prevent constipation: G.I. health

Food EnzymesFood Enzymes

Catabolism: break down molecules Most end in –ase

Amylase Pepsin (Peptidase) Protease

Bile (pre-processing fat) Nuclease Pancreatic amylase

Lipase Lactase

WaterWater

Recommended 1.5-2L daily Body = up to 75% water Brain = 85% water Dehydration

Back pain Kidney damage Migraines Joint pain Temperature regulation Stomach pain and ulcers Low energy, disorientation Excess body fat Poor muscle tone, size and function Poor digestive and organ function Water retention Build-up of toxins in blood

Food AdditivesFood Additives

Substances not found in natural foodsRegulated by the FDAThousands! Improve storage, handling, retard

spoilage, add color, flavor, sanitize, texture

Additives for NutritionAdditives for Nutrition

IodineThiamine, niacin, riboflavin, folic acidVitamin CVitamin DVitamin AFiber

Additives for TasteAdditives for Taste

Sweeteners Sugar, corn syrup Saccharin, NutraSweet, Splenda Polyhydroxyl alcohols (sorbitol, xylitol)

Flavors Salt Spices & herbs Esters (vanilla, mint, almond)

Enhancers MSG

Source: http://www.zenithpumps.com/images/food.jpg)

MSGMSG

Triggers newly-identified taste buds: umamiRespond to glutamic acid the same

way “sweet” taste buds respond to sugar

Augment meaty/savory flavors

Additives for StorageAdditives for Storage

Spoilage inhibitorsSorbic acid, benzoic acid, propionic acidSodium nitriteVitamin CSulfur dioxide

AntioxidantsBHT, BHA

Source: http://www.cleevemh.co.uk/i/silo-01.jpg

Additives for ColorAdditives for Color

“Natural”β-carotene, Beet juice, Saffron, Annatto,

Caramel, Turmeric, chlorellaArtificial

Food colors “FD&C”Dye vs. Lake

Are they dangerous?

Source: http://www.sugarcraft.com/catalog/coloring/colormist.jpg

Food PoisonsFood Poisons

CarcinogensCharbroiled meat (3,4-benzopyrene)Cinnamon & nutmeg (safrole)

BiologicalsAflatoxins (mold on peanuts & grains)BotulismSalmonella

Source: http://www.nature.com/news/2001/011025/images/salmonella_160.jpg Source: http://www.scenta.co.uk/_db/_images/botulism140.jpg

Growing Your Food: FertilizersGrowing Your Food: Fertilizers

Nitrogen: ProteinsFixation

N2 in the air usable nitrates by lightningBacteria in the soilLegumesGenetically modified crop plants

FertilizersManureAmmonia & urea

Source: http://www.noble.org/Ag/Soils/InSeasonResponse/Figure1.jpg

Growing Your Food: FertilizersGrowing Your Food: Fertilizers

Phosphorus: DNA & RNAAncient Sources

BoneFish mealGuano

Modern SourcesPhosphate ores (concentrated deposits)Manufactured calcium dihydrogen phosphate

Create serious pollution during production

Environmental imbalance

Growing Your Food: FertilizersGrowing Your Food: Fertilizers

Potassium: Fluid balanceKCl is the main sourceIn fertilizers: potassium oxideUptake of potassium leaves soil acidicNon-renewable resource!

Source: http://waupacasoilblenders.com/images/EV_51010.JPG

Growing Your Food: PestsGrowing Your Food: Pests

Chemical Control DDT: chlorinated hydrocarbons

Persistent in the environment Organic phosphorus pesticides

Nerve poisons, concentrate in fatty tissue Not as persistent in the environment

Biological Control Insect-specific viruses Sterilization Juvenile hormones Specific predators

Source: http://www.imba.missouri.edu/artwork/cornbor2.gif

You Are What You EatYou Are What You Eat

What you eat literally becomes part of YOU

Current FDA recommendations

Depends on height, weight, activity level, special needs

Men 19-30yr

Women 19-30yr

Calories <2900 <2200

Carbs 45-65% 45-65%

Fat 20-35% 20-35%

Protein 10-35% 10-35%

Fiber 38g / day 25g / day

Water 3.7L / day 2.7L / day

You Are What You EatYou Are What You Eat

Source: http://www.bakersfederation.org.uk/images/healthy%20eating%20plate%20small.jpg

Final ThoughtsFinal Thoughts

D&C Section 89: The Word of Wisdom V. 16: “All grain is good for the food of man; as also the

fruit of the vine; that which yieldeth fruit, whether in the ground or above the ground”

V. 12: “Yea, flesh also of beasts and of the fowls of the air, I, the Lord, have ordained for the use of man with thanksgiving; nevertheless they are to be used sparingly”

V. 11: “Every herb in the season thereof, and every fruit in the season thereof; all these to be used with prudence and thanksgiving”

WE ARE SO BLESSED!

Source: http://images.google.com/url?q=http://everyone.is.not.theuseless.com/archives/2003_09.html

ReviewReview

What are each of the following broken down into in our bodies: carbohydrates, protein, fat

Be able to label parts of a trigylceride molecule Be able to recognize saturated vs. unsaturated fatty acids Know the omega- designations of fatty acids

Name one mineral and what it does in our bodies Name the 3 essential plant nutrients, sources of each and what

each does in the plant Name one type of chemical and one type of biological pest control,

and discuss pros and cons of each What are some symptoms of dehydration? Name each of the body’s fat transporters and what they do Discuss soluble and insoluble fiber What do the 3 numbers on a bag of fertilizer represent? Name one food additive and what it’s used for. Name some common food enzymes, what they digest, and where

they are produced in the body. Food poisons: name one biological and one carcinogen we

discussed.