You Are What You Eat

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Katrina Foe · September 12, 2020

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Course Information

Course Instructor

Katrina Foe Author

Quality of Water

How Much Water You Need & Why It’s Important

Diuretics

New Lesson

What Carbohydrates You SHOULD Eat

Types of Carbohydrates

The Role of Carbohydrates

Essential Carbohydrates

Fiber & Phytonutrients

New Lesson

Proteins

This section does not have any lessons.

Where Bad Fats Hide

Cholesterol

Arteriosclerosis – hardening of the arteries

Atherosclerosis – plaques in the arteries

Is Vascular Disease the problem or the solution?

Better Cardio Markers

Fats – Saturated, Mono & Poly

How To Use Fats & How To Cook With Them

Ideal Fats For People Without A Gall Bladder

How Fats Get Digested

Chemical Structure Of Fats & How It Affects The Function

Omega 3:6 Ratio – Prostaglandins

What Determines Quality Fats

New Lesson

Vitamins

Fat Soluble Vitamins – A, D, K & E

Water Soluble Vitamins – The B Vitamins

Minerals

This section does not have any lessons.

Responses

Content
- Quality of Water
  - How Much Water You Need & Why It’s Important
  - Diuretics
  - New Lesson
- What Carbohydrates You SHOULD Eat
  - Types of Carbohydrates
  - The Role of Carbohydrates
  - Essential Carbohydrates
  - Fiber & Phytonutrients
  - New Lesson
- Proteins
- Where Bad Fats Hide
  - Cholesterol
  - Arteriosclerosis – hardening of the arteries
  - Atherosclerosis – plaques in the arteries
  - Is Vascular Disease the problem or the solution?
  - Better Cardio Markers
  - Fats – Saturated, Mono & Poly
  - How To Use Fats & How To Cook With Them
  - Ideal Fats For People Without A Gall Bladder
  - How Fats Get Digested
  - Chemical Structure Of Fats & How It Affects The Function
  - Omega 3:6 Ratio – Prostaglandins
  - What Determines Quality Fats
  - New Lesson
- Vitamins
  - Fat Soluble Vitamins – A, D, K & E
  - Water Soluble Vitamins – The B Vitamins
- Minerals