Whois & Analysis for lovegoodfats.com

Whey protein is a mixture of globular proteins isolated from whey, the liquid material created as a by-product of cheese production.

A gluten-free diet (GFD) is a diet that strictly excludes gluten, a mixture of proteins found in wheat and related grains, including barley, rye, oat, and all their species and hybrids (such as spelt, kamut, and triticale).

The inclusion of oats in a gluten-free diet remains controversial.

Oat toxicity in people with gluten-related disorders depends on the oat cultivar consumed because the immunoreactivities of toxic prolamins are different among oat varieties.

Furthermore, oats are frequently cross-contaminated with other gluten-containing cereals.

Sugar is the generic name for sweet, soluble carbohydrates, many of which are used in food.

There are various types of sugar derived from different sources.

Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose, and galactose.

The "table sugar" or "granulated sugar" most customarily used as food is sucrose, a disaccharide of glucose and fructose.

Sugar is used in prepared foods (e.g., cookies and cakes) and it is added to some foods and beverages (e.g., coffee and tea).

In the body, sucrose is hydrolysed into the simple sugars fructose and glucose.

Other disaccharides include maltose from malted grain, and lactose from milk.

Longer chains of sugars are called oligosaccharides or polysaccharides.

Some other chemical substances, such as glycerol may also have a sweet taste, but are not classified as sugars.

Low-calorie food substitutes for sugar, described as artificial sweeteners, include aspartame and sucralose, a chlorinated derivative of sucrose.

A carbohydrate is a biological molecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water); in other words, with the empirical formula (where m could be different from n).

This formula holds true for monosaccharides.

Some exceptions exist; for example, deoxyribose, a sugar component of DNA, has the empirical formula C5H10O4.

Carbohydrates are technically hydrates of carbon; structurally it is more accurate to view them as polyhydroxy aldehydes and ketones.

Flavor (or flavour; see spelling differences) is the sensory impression of food or other substance, and is determined primarily by the chemical senses of taste and smell.

The "trigeminal senses", which detect chemical irritants in the mouth and throat, as well as temperature and texture, are also important to the overall gestalt of flavor perception.

The flavor of the food, as such, can be altered with natural or artificial flavorants which affect these senses.