What Is Your Body’s Relationship With Food?

Eating too much adds fat to our bodies, not food.

There is a body-weight relationship between food, exercise, stress, health, and longevity. As a result, it stands to reason that the body-weight relationship between an individual and various foods is also very important. So to help shed light on how our body’s overall condition relates to specific foods, I’ve created this short summary.

This summary is by no means comprehensive, but it should be useful for anyone attempting to make an informed decision on what foods to eat. While I encourage you to try to learn the basics of nutrition yourself, I don’t think this will be a full-length book or blog post. We simply have to start from this short summary. The goal is not to be an expert, but to provide a succinct summary to those who are new to nutrition. In the end, this could just be a summary of all the basics of how the relationship between food and body-weight works, but that would just be redundant. So, again, it’s just one short summary by someone who isn’t really qualified to offer expert advice.

What Makes Food Rich in Muscle for an Animal?

Fat as it occurs naturally in food is comprised entirely of energy molecules, while carbohydrates were originally developed to be cheap to store. Carbohydrates are rich (meaning rich in energy) because they contain four bonds with four hydrogen atoms between them, and all six nitrogen atoms are attached to them. These two properties, both derived from the nitrogen atom, are necessary for a good carbohydrate. The fact that all sugars have at least two bonds, while all fats do not, is a major benefit. Sugar molecules are also very stable. Most carbohydrates are either hydrophobic, or “water-loving”, and will form a gel when mixed with water. Hydrophobic carbohydrates include starches (carbs that are most of the time a gel when heated), fiber, and starches that have been fermented. A hydrophobic carbohydrate like maltose, maltodextrin or dextrin won’t form a gel, nor will a hydrophilic carbohydrate like glucose, lactose or maltose which in fact, is a water-loving sugar. This makes carbs good at dissolving in water (which is the ideal state), allowing them to be stored for a long period of time.

Sugars and starches in particular are the most concentrated sources of stored energy. Because they are packed with hydrophobic bonds, however, starch also has to be digested slowly in order to be digested to energy, meaning that the process will slow down with time while starch is being digested.

This makes the digestion of carbohydrates slower, meaning that it tends to be easier to eat them later in the day or throughout the day than it is to eat them earlier or at certain times. It also makes them more digestible by stimulating the digestive tract.

If you were to ingest starch or sugar without breaking it down first, your digestive tract could become accustomed to the starch/sugar and it could cause gastrointestinal complications for your body.

Carbs that are not hydrophobic contain many hydrogen atoms between their two bonds, and so are not well digested by the digestive system. They are very unstable, therefore, when eaten. They break down slowly, and as a result are easier to digest in large servings (the GI tract needs a lot of time to digest a large serving).

What Makes Some Food Rich in Muscle?

Water is the best source of nutrition for your body, especially for your muscles.