Carbohydrates in Our Biology and Food

£20.00

Includes:

  • An in-house video by Dr Nicole Freris MD
  • An illustrated transcript
  • Additional third-party video
  • Scientific paper

In addition:

You will gain access to the student forum which provides a platform for questions and discussions related to the material.

All students also gain access to the full Resource Library which houses third-party resources (book recommendations, scientific papers, articles, videos, documentaries, website links, etc.) for the entire library curriculum. The search function and categories make this resource easy to use and navigate.

*You will have access to this course for 1 year with the option to renew at a rate of £15 per month thereafter.

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Description

This large and diverse food group includes cellulose, wheat, potatoes, beans, mangoes, table sugar, and high fructose corn syrup. Carbohydrates have become the foundation of the modern diet, displacing the essential and nutrient dense fats and proteins. Here we learn the nomenclature and categories of the different forms of carbohydrates in foods, as well as the role of sugars in biological structures and biochemistry. Consequences of their excess consumption are touched on, to be explored in depth in the next lesson.
This lesson comes from Course III: Metabolism – Maintaining Structure, Ensuring Energy. Click here to purchase the entire course.

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