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Health and Medicine

Nutrition and Dietetics

Alcohol: Effects on Health

Amino Acids: Essential and Non-Essential

Antioxidants and Their Effects

Benefits of Various Cooking Methods

Caffeine Content in Foods and Drinks

Carbohydrates: Simple vs Complex

Common Food Additives

Common Food Allergens

Common Vitamin Deficiencies

Dietary Reference Intakes (DRIs)

Food and Mood: Understanding the Connection

Foodborne Illnesses and Prevention

Glycemic Index of Common Foods

Healthy Fats vs Unhealthy Fats

Intermittent Fasting: The Basics

Macro and Micronutrients

MyPlate Food Groups

Minerals and Their Functions

Omega Fatty Acids

Nutrients Important for Bone Health

Probiotics and Their Sources

Plant-Based Protein Sources

Phytonutrients and Their Benefits

Portion Sizes and Recommendations

The Role of Electrolytes

Understanding Food Labels

Types of Eating Disorders

Types of Dietary Fibers

The Role of Water in Human Body

Vitamins and Their Sources

The Ketogenic Diet Basics

Sugar Alternatives for Diabetics

The Mediterranean Diet

Healthy Fats vs Unhealthy Fats

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Omega-3 Fatty Acids

Reduces inflammation, supports brain health, may lower heart disease risk

Omega-6 Fatty Acids

Necessary for brain function, promotes healthy skin, excess consumption can lead to inflammation

Saturated Fat

Increases LDL cholesterol, may increase heart disease risk, solid at room temperature

Polyunsaturated Fat

Decreases LDL cholesterol, includes omega-3 and omega-6 fatty acids, essential for body functions

MCT (Medium-Chain Triglycerides)

Easily digested, may support weight loss and energy, can be converted into ketones

Trans Fat

Increases LDL and decreases HDL cholesterol, significantly increases heart disease risk, banned in many countries

Monounsaturated Fat

Decreases LDL cholesterol, may reduce heart disease risk, liquid at room temperature

CLA (Conjugated Linoleic Acid)

May reduce body fat, anticarcinogenic properties, typically found in meat and dairy

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