If you have eaten a food that has the term malt or malted in its name, chances are you've eaten maltose. Maltose is a sugar not naturally found in high quantities in the food supply, but your body can generate it when you digest starchy foods.
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Endurance athletes rely on proper nutrition to achieve optimal performance and recovery. Suboptimal nutrition can put athletes at risk for serious health outcomes that affect hormones, bone mass, strength, energy and injury risk.
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Glucose is a sugar made of a single sugar unit that is ubiquitous in the food supply and a key player in human and plant metabolism. In human metabolism, glucose is responsible for providing energy.
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Shellfish have a bad but perhaps unfair reputation as vehicles for dietary cholesterol. Excessive dietary cholesterol is notoriously linked to cardiovascular disease risk, even though saturated and trans fats have a stronger effect on raising blood cholesterol levels.
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"Gluten" is a blanket term for storage proteins that are found in grains, such as gliadin in wheat. Gluten is also contained in triticale, barley, rye and oats and is harmful for people with celiac disease, causing debilitating gastrointestinal problems and malnutrition.
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