FAT
A Fat is one of the three major nutrient groups that provide energy to the body.  Fat is derived from animal or plant oil sources.  It is broken down by the body into simpler fats and are burned or stored in the body.

FRUCTOSE
Fructose is sugar derived from plants, especially corn, that is used to sweeten commercial food products like sodas and other prepared foods.  First gained widespread popularity in the 1970s and is usually listed in ingredients as “high-fructose corn syrup”.

GLUCOSE
Glucose is referred to as blood sugar. All carbohydrates whether simple or complex are converted by the body into sugar and the sugar within the body’s bloodstream is of this form. The level of glucose in the blood is the main stimulus for insulin secretion.

GLUCAGON
Glucagon is a hormone produced by the pancreas that encourages fat cells to convert their stores to glucose and release them for energy use.  Glucagon must be released for the body to release and break down body fat.  The pancreas cannot efficiently release both glucagon and insulin and will not release glucagon if blood sugar and insulin levels are high.  

GLYCOGEN
Glycogen is the main form of carbohydrate storage in animals and occurs primarily in the liver and muscle tissue. It is readily converted to glucose as needed by the body to satisfy its energy needs. Also called animal starch.

GLYCEMIC INDEX
The glycemic index is a measure of how quickly individual foods will raise your body’s blood sugar level.

INSULIN
Insulin is one of two main hormones produced by the pancreas and the body’s major metabolic hormone. When the blood’s glucose increases, insulin is released by the pancreas to help transfer glucose into the cells for energy. Insulin also helps convert extra glucose to storage in fatty tissue, and helps promote amino acids which are turned into protein and stored in muscle. In the liver, it aids in extra glucose being stored as glycogen. Insulin can raise cholesterol levels and cause retention of fluids and salt and it gets in the way of breaking down stored fat. A lack of adequate insulin or lack of sufficient sensitivity to insulin’s effects in the body can lead to diabetes.