Weight-Loss Glossary

Simple Carbohydrates - single-molecule sugars such as glucose, fructose, and galactose. They are named `simple` sugars because their chemical composition comprises just 1 or 2 sugar molecules, as opposed to complex carbohydrates, which contain entire chains of molecules.


Tendon - the tough, fibrous band of tissue which links muscles to bones; the condition of having a damaged (inflamed and painful) tendon is known as tendonitis.


Acceptable Daily Intake (ADI) - the level of chemicals which, even if consumed every day over a lifespan, seems to be without noticeable effect. High levels of chemical intake have presumably been linked to certain birth defects. According to the Centers of Disease Control and Prevention in the USA (CDC), the use of sufficient folic acid (a B-complex vitamin) can efficiently remove the risk of congenital birth defects, such as neural tube defects (NTDs). (See `folic acid`.)


Adipose - the fat present in the adipose tissue.


Isometrics - muscle-building exercise in which opposing muscles are contracted. It entails minimal movement (because the muscular contractions do not affect the length of the muscles) despite the fact that both sets of muscles are being worked against each other.


Sulfites - a class of sulfur-containing compounds. Sulfiting agents are sometimes used to preserve the tint of foods like dehydrated fruits and vegetables, and in order to slow down the growth of disease-causing substances in fermented food, and drinks like liqueurs and wines. These food additives carry no health risk for the majority of people. A small proportion of the population, though, has been found to develop shortness of breath or fatal traumatic shock soon after exposure to these preserving agents. Sulfites have been known to instigate severe asthma attacks in sulfite-sensitive asthmatics. For that reason, in `86 the US Food and Drug Administration (FDA) banned the use of sulfur-based preservatives on fresh fruits and vegetables (with the exception of potatoes) that were meant to be sold or served raw to customers. Sulfur-based preservatives or additives in all processed and packaged food products must be specified on the food label of that product.