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amino acid pool
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molecules of essential and nonessential amino acids regulated by the liver and available for use by the body
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bioavailability
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the ability of an organic substance to enter the circulation and produce an active effect
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carbohydrates
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large food category that includes starches, cellulose, and sugars
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complex carbohydrates
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long chains of monosaccharides such as those found in starch
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disaccharides
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compounds containing two monosaccharide molecules
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glucose
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simple monosaccharide that is an important energy source and is found in carbohydrates
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glycemic index
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system that ranks foods on a scale from 1 to 100 based on their effect on blood glucose levels
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glycemic load
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method of indicating the amount of carbohydrate contained in a specified serving of a particular food and its impact on blood glucose
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glycogen
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stored form of glucose
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high-density lipoprotein
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molecule comprising lipids and proteins; it removes cholesterol from the blood
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low-density lipoprotein
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molecule comprising lipids and proteins; it transports cholesterol throughout the bloodstream
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monosaccharide
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sugar molecule that cannot be further metabolized
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polypeptides
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linear organic molecules consisting of many amino acid residues bonded together in a chain, forming part or all of a protein
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proteolysis
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enzymatic breakdown of proteins or peptides into amino acids
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triglycerides
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compounds formed from glycerol and three fatty acid groups; the main constituents of natural fats and oils
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ultraprocessed foods
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foods altered by commercial techniques, usually by adding five or more artificial substances
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whole foods
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foods that have been processed or refined as little as possible and are free from additives and other artificial substances