Biological debt – The state of fatigue the body goes into after energy from stimulation has dissipated. It is often brought on by eating refined sugar and/or drinking coffee to gain short-term energy.
Celiac Disease – The intolerance of gluten-containing foods, such as wheat. A celiac who consumes gluten risks damaging the small intestine. It is also possible to not have Celiac disease but still have an intolerance to wheat products.
Electrolytes – Salts with electricity conductive properties. Throughout our body tissue, fluid and blood, electrolytes conduct charges that are essential for muscle contractions, heart beats, fluid regulation and general nerve function. Chloride, calcium, magnesium, sodium, potassium and phosphorus are the chief minerals in electrolytes. Read my post about electrolytes
Empty calories – Foods with little to no nutritional value are considered “empty calories”. This term is assigned to foods that are heavily processed or refined. These foods still retain their calories, starch and sugar, which can lead to weight gain. Also, when you eat foods without nutritional content, your brain will still tell you that you are hungry because your body hasn’t received the nutrients it needs to shut off the brain’s hunger signals.
Fructose – Also known as fruit sugar, it is naturally occurring in most fruits. It is often extracted from fruits to sweeten other foods because it is so sweet.
Glucose – A form of simple carbohydrate, the primary sugar found in the blood. Best food source are dates.
Net gain – Term used by Brendan Brazier to refer to the usable nutrition the body is left with once food is digested and assimilated. The more the body must work to digest food, the more energy will be lost, mostly to heat, sometimes leaving the body with a net loss. (1)
Nutrient dense – Foods that are unrefined and packed with nutrition. They contain high levels of antioxidants and an abundance of vitamins and minerals. Also called nutrient-rich.
Probiotic – Greek, meaning “for life.” Known as “good” bacteria, they support beneficial intestinal flora. Maintaining good intestinal flora will help the body digest, process and utilize complex carbohydrates and protein. The regular consumption of probiotics increases the bioavailability of minerals (especially calcium). (1)
Raw – Fresh, whole food that has not been refined, chemically processed, denatured, or heated above 118°F (48°C), so its nutritional content is preserved. The major raw food groups are fruits, vegetables, sprouted seeds, nuts, grains, sea vegetables and natural fats.
Recalibrate – The altering of one or more of the body’s senses, recalibration is required when trying to reduce the amount of stimuli needed to gain energy. It is used to change the body’s “perception” of food. When stimulating food is eliminated from the diet, the body will be able to gain energy from natural, whole foods and therefore have no need for unhealthy stimulating foods. (1)
Simple carbohydrate – Prevalent in most fruits, this is the body’s most usable and first choice for fuel. Necessary for both mental and physical activity. Glucose and fructose are the primary components of a simple carb, and are already in a form the body can utilize. If simple carbs aren’t available to the body, the body will use complex carbs, but this requires more energy from the body. Also known as simple sugar.
Superfoods – Foods that have a very high ORAC value (oxygen radical absorbance capacity—the method to measure antioxidant content) as well as other qualities that are extraordinary. They’re considered to be more like whole food supplements.
Trace minerals – Only needed in trace amounts, but have several important functions in the body that add up to optimal health. Also known as microminerals.
Trans fats – A form of fat produced by heating oils to high temperatures, altering their chemical compound, making these fats difficult for the body to process. They inhibit the body’s ability to efficiently burn healthy fats as fuel. Also known as trans-fatty acids.
Whole foods – Foods that have not had any part removed during processing. Also used to refer to foods that are in their natural sate, such as fresh raw fruit and vegetables.