Awareness of the importance of nutrition has grown in recent years: nutrition is an essential contribution to health. Attention has also been focused on the issue of food intolerances. In the following you will therefore find information on some central nutritional points that also play a role in F.X. Mayr medicine. Read more about intolerances, the glycemic load and fatty acids.
Fatty acids are aliphatic monocarboxylic acids with mostly unbranched carbon chain.
The term "fatty acids" is based on the knowledge that natural fats and oils consist of esters of long-chain carboxylic acids with glycerol. From this point of view, fatty acids are also counted as lipids. Later, all other alkylcarboxylic acids and their unsaturated representatives were also classified as fatty acids.
Taking into account the amount of carbohydrate, the glycemic index results in the so-called glycemic load. It also takes into account the carbohydrate density of the individual foods in addition to the respective GI value.
Lactose or milk sugar (from Latin lac, Genitiv lactis milk) is a sugar contained in milk. The disaccharide consists of the two molecules D-galactose and D-glucose, which are linked by a β-1,4-glycosidic bond.
Histamine is a biogenic amine that is active in the body as a tissue hormone and neurotransmitter. The substance plays a central role in many physiological and pathophysiological processes and is, among other things, an important mediator in inflammatory reactions.
Fructose ( from Latin fructus "fruit", obsolete levulose, colloquially fructose) is a naturally occurring chemical compound. Fructose, as a monosaccharide (simple sugar), belongs to the group of carbohydrates. It occurs in several isomeric (anomeric) forms.
Gluten or gluten protein is a collective term for a mixture of proteins found in the seeds of some types of cereals.