Abstract
This paper explains that, for overweight people and people with type 2 diabetes mellitus, the low calorie and low fat diets recommended by the government do not work well and actually worsen the condition. The author points out that low carbohydrate diets, such as the popular "Dr. Atkins Diet", are synonymous with a high-fat and moderate protein regime. The paper relates that, when carbohydrate intake is restricted, the insulin levels decrease and the levels of glucagon increase. The author underscores that the increased fats and oils keep the appetite under control. The author suspects that the mechanism of insulin resistance is not a disease but rather a mechanism of homeostasis used to keep the body's fat to muscle ratio in balance. The paper states that, when the body is out of balance, type 2 diabetes mellitus occurs to correct the epigenetic factors that caused the imbalance.

From the Paper
"Insulin resistance and type 2 diabetes are now associated with decreased expression of genes that regulate oxidative phosphorylation in skeletal muscle. Uncoupling protein 3 (UPC3) is a protein transporter that uncouples oxidative phosphorylation of mitochondrial respiration in skeletal muscle. Studies on UCP3 functions under various physiological conditions have suggested that the function of UCP3 is not limited only to regulation of whole-body energy metabolism but is also involved in regulation of lipids metabolism. Uncoupling proteins act to convert stored fat into thermal energy."

Tags:adkin ketosis thermogenesis, oxidative phosphorylation, uncoupling proteins

Abstract
This paper begins by defining the different forms of carbohydrates and describing how this substance is absorbed and used by the human body. According to the paper, carbohydrates are a vital part of good nutrition and energy; high-protein bars are not enough to maintain strenuous activity. The paper concludes with a discussion of the interaction between carbohydrates and insulin, and hope for diabetics attempting to control their disease while living a normal life.

Outline:
Keep Fit with Complex Carbohydrates
Carbohydrates vs Protein Supplements for Energy
Carbohydrate Counting for Type 1 Diabetes
The Exchange System

From the Paper
"Carbohydrates are a vital part of good nutrition and energy. Most of a daily diet should come from complex carbohydrates to stay healthy and fit (Swanson 2007). Bread, rice, pasta and potatoes are common examples. They provide minerals, vitamins and fiber, which should be present in the daily diet. A same rule is to avoid "white" color foods, because they are likely to have been machine-refined and dyed to look attractive. Dieters should avoid fat, not carbohydrates. Avoiding carbohydrates will eventually make the diet boring and develop craving for the sweets being avoided. Reducing carbohydrates intake also leads to a loss of fluid and electrolytes. Dizziness or fainting can also result. Eating too much of other nutrients at the sacrifice of carbohydrates will produce health problems. These include the formation of kidney stones, higher blood pressure and osteoporosis. Following this advice by experts will not only control or lose weight but keep it off long-term (Swanson)."

Tags:diabetes glucose insulin, protein supplements, amylase

Abstract
This paper gives an introduction to the chemical substances of life: proteins, carbohydrates and lipids. It describes how proteins are formed, their primary, secondary, tertiary, and quaternary structure, and gives examples of protein use in the human body. The paper also describes mono- and poly-saccharides, their structure, reactions, and functions in the human body. Lastly it describes lipids and fatty acids and their functions in the human body.

From the Paper
"Proteins contain the elements carbon, hydrogen, oxygen and nitrogen and some may also contain sulfur. The building blocks of proteins are amino acids. There are twenty essential amino acids found in cells and some proteins contain special amino acids which are derived from the essential twenty by a change in their constituents. They contain an amino group at one end (NH) and a hydroxyl group at the other (OH) and in between there is a carbon atom with one hydrogen and.

Tags:carbohydrates, amino acids, proteins, lipids, fatty acids, saturated, unsaturated, monosaccharides, polysaccharides

Abstract
This paper attempts to explore the proper timing of amino acids and carbohydrates in regard to protein synthesis. It does this by examining the causes of catabolism and what happens during this process, by looking at the building blocks and the types of proteins involved in the process and by studying the function of insulin and how it functions in relation to the intake of carbohydrates.

From the Paper
"The field of Biochemistry which "studies the structure, synthesis and degradation of large molecules found in living cells, their metabolic regulation, and their expression (Spencer, 1997)" is known as molecular biology. These large molecules, or macromolecules, include DNA, RNA, proteins and carbohydrates, and their complexes."

Tags:catabolism, insulin, molecular, biology, RNA, synthesis, protein, consumption

Abstract
This paper examines the effects of a high fat/low-carbohydrate diet such as Atkins, on body weight and composition. This paper compares such a high fat diet to the effects of a calorie-reduced, fat-restricted diet in an attempt to answer the question of whether weight loss occurs because of a metabolic advantage. Metabolic advantage means that the body begins to use fat as energy due to a lowered carbohydrate intake.

From the Paper
"One possible reason that the subjects in the Pogliaghi and Veicsteinas (1999) study did not appear to benefit from a low-carbohydrate/high fat diet might be that they have not been participating in endurance training. As an individual exercises, the resulting muscle contractions are done using ATP. How the body creates and uses this ATP is dependant upon the amount of the energy sources available, and the intensity and duration of the exercise. In all individuals, even those who are non-obese, glycogen is generally used for ATP and thus, during moderate exercise, the body creates ATP from available glycogen. As the intensity of exercise is increased, oxygen levels in the body decrease, which makes the creation of ATP difficult. The body, at this point, will begin to burn fat to substitute for this lack of ability. Since prolonged endurance training has the affect of conditioning the muscles to "crossover" to burn glycogen after longer time duration, trained individuals will burn more fat and less glycogen than untrained individuals will. This might explain why the study done by Pogliaghi and Veicsteinas (1999) yielded such results as it did, since the individuals in the study were not trained athletes."

Tags:calories, diet, carbohydrate, hunger, Holt, meals

Abstract
The paper discusses evidence for and against the Atkins diet, which calls for a reduction in carbohydrate intake. The paper discusses the recommendations on carbohydrates by the government and the medical establishment and evidence offered by critics of the Atkins approach, including concerns on the part of some doctors that the diet may be dangerous.

From the Paper
"The Atkins diet has been the subject of considerable controversy as it has become popular, leading to concerns on the part of some doctors that the diet may be dangerous. This diet is a high-protein, low-carbohydrate diet, promising weight loss from a change in dietary habits in terms of reducing the consumption of carbohydrates and increasing the consumption of protein rather than by simply reducing intake. In this way, the diet promises that dieters will lose weight without going hungry. The Atkins diet was developed by Dr. Atkins in 1972."

Tags:atkins, diet, carbohydrates

Abstract
This essay focuses on the vegetarian aspects of the Atkins diet, specifically the consequences of this diet on vegetarians. The paper discusses how the the diet is a successful option for meat eaters who wish to loose weight within a short period of time but could be potentially detrimental to vegetarians. The paper focuses on how a vegetarians can accomplish the induction period of the diet, and the problems that vegetarians face attempting low-carbohydrate diets, which omnivores do not have to worry about. It illustrate some of the better known consequences of this diet from scientific findings, opinions of those who have tried it and from personal experience. The paper concludes with some ideas of how a better diet could be created for vegetarians who do wish to lose weight using some of the basics of the science found in the Atkins diet.

From the Paper
"To be on the Atkins diet involves an induction period of two weeks. In this initial two weeks, which is known as the "kick start" to the diet, the dieter is to take in less then 20 grams of carbohydrates a day. This means absolutely no wheat or grain products, no sugar or candy of any kind, and no fruit, just to name of few of the product groups forbidden during induction. The scientific purpose of induction includes, breaking certain food addictions, making the switch within your body from carbohydrate burning to fat burning, as well as stabilizing the body's blood sugar levels. "The name Induction signifies that its purpose is to induce weight loss by changing your body's chemistry so that you will achieve lipolysis and the secondary process of ketosis." The rules of induction are fairly simple, and the basics are eat regular meals, eat liberally, and watch for hidden carbohydrates. Most importantly it suggests following the acceptable food lists provided by Dr. Atkins."

Tags:ketosis, Neal, Barnard

From the Paper
"The substances tested in this experiment are glucose, fructose, galactose, sucrose, maltose, lactose, starch, saccharine, and aspartame. Saccharine is tested in the form of Sweet 'n' Low solution, aspartame is tested in Diet Pepsi, and a natural fruit juice and Pepsi are tested as a measure of natural sugars in common solution. The capacity of the yeast to metabolize each of the different natural or synthetic carbohydrates in this experiment is measured by the quantity of CO2 released during the reaction. It was determined by comparing CO2 production that in a controlled reaction with baker's yeast, galactose, lactose, starch, aspartame, and saccharine all displayed no significant change in gas volume, indicating that the yeast is not able to ferment these substances and thereby create CO2. Glucose, fructose, sucrose, maltose, Pepsi, and fruit juice all produced noticeable amounts of CO2, indicating successful metabolic action by the yeast with these substances."

Tags:biology, controlled, experiment, kansas, ku, lab, university, yeast

Abstract
When it comes to nutrition, terms like carbohydrate, lipid, monosaccharides, protein and cholesterol can sound almost like a foreign language. With all the conflicting reports of what affects ones body and what does harm, it is no wonder that people are so confused. The paper shows, however, that the importance of these substances is so vital that by understanding what they are, as well as how they are used by our bodies can certainly benefit our health and overall well being.

From the Paper
"By definition, a carbohydrate is group of chemical compounds that exist when hydrogen and oxygen (H2O) are then combined with carbon (Ed., Encarta). Carbohydrates are the largest group of organic compounds found in nature (Encarta). Humans, animals, plants and bacteria all use carbohydrates, and the uses for them varies depending on the organism using them. Plants use them for structural uses, as in the cellulose and hemicellulose that are their main structural elements (Encarta). The cell coatings of the connective tissues in vertebrate animals have carbohydrates in them; both animals and plants use various forms of carbohydrates to store energy (Encarta). Chitin is a carbohydrate, and is the primary ingredient for the exoskeleton of invertebrate animals (Encarta)."

Tags:chitin, galactose, amino, acids

From the Paper
"Organic chemistry is the study of carbon compounds. Carbon compounds are central to the existence of every life form on earth. They make up the muscles of animals and human, the stems and leaves of plants, the molecules that transfer genetic information, protective clothing, hydrocarbons that breakdown to provide the energy for transport, and perhaps most important the food products for nutrition. In this paper, aspects of the relationship between organic chemistry and the three major food groups - carbohydrates, lipids and proteins - are explored.

An enormous amount of time and energy is spent preparing and eating the food that sustains and maintains human health. Consuming food is pleasurable and culturally significant, as exemplified by the holiday meals at Christmas, Hanukah, and the celebrations at wedding receptions. As a result of the abundance.."