Types of Foods

There are three main headings that the constituent parts of food can be grouped into, carbohydrates, proteins and fats.  We also need fibre, obtained from plants and small amounts of vitamins and minerals.  The correct balance of these ingredients in the right quantity is what is called a healthy balanced diet.  It helps if we understand a bit more about each of these headings

Carbohydrates
These are organic compounds and their role is to provide an easily accessed source of energy for the body (measured in calories).  Carbohydrates are a mixture of carbon, hydrogen and oxygen and are manufactured by plants.  The simplest form is sugars, of which glucose is the most basic.  Glucose is important for our red blood cells and is the main energy source for the brain.

Starch is also a carbohydrate, but is more complex in its structure than sugar.  Starch provides a more long term supply of energy for the body, gradually releasing glucose to the body.  Generally the body maintains sufficient reserves of glucose to last each day, but if necessary, it is able to manufacture it.
The liver, in times of shortages, is able to produce glucose from fat stores or muscle protein.  Conversely, in times of plenty, the liver stores excess glucose in the body.
The protein in the muscles is used first when you start to diet and it is not until this has been depleted that any fat is burnt up.

Proteins
Protein is the structural element of our bodies and forms the basis of the cells, tissues and organs.  Proteins consist of carbon, hydrogen, nitrogen and oxygen atoms combined indifferent ways to form what are known as amino acids.  There are 20 amino acids that combine into a huge number of combinations.  In addition to their structural use, the body also uses the amino acids for messengers (hormones) carriers (haemoglobin carries oxygen in the blood) and as catalysts in the bodies internal reactions (enzymes).  Proteins are essential for the repair and replacement of damaged cells and tissues and for developing our body when we are young and growing.  Inadequate protein shows up as dull, lacklustre hair, skin and nails.

Fats
Fats consist of carbon, hydrogen and oxygen atoms and occur naturally in both plant and animal cells in the form of lipids. Fats are an important energy store as they have twice as much calorific value as carbohydrates. The human body is designed to store fat as an energy store.  Women have a greater proportion of fat cells in their bodies than men, 22~% of body weight for women and 15% for men.  The fat is stored beneath the skin and provides insulation and cushioning and includes the dreaded cellulite.  All animal fat is solid at room temperature and is known as saturated fat.
An excess of saturated fats in the blood stream causes furring of the arteries (atheroma)

Fibre
Fibre comes from the wall cells of plants.  People who eat a largely plant based, high fibre diet are far less likely to suffer from diseases such as bowel cancer and are rarely overweight or obese.  The most readily available sources of fibre are wholemeal four and bread, brown rice, and wholemeal pasta and spaghetti.  The benefits of eating a range of dietary fibre are well established.

A well balanced diet will contain elements of all of the food groups.

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