Title: Supermarket Biology: What you need to know to survive the aisles Dan Klionsky Life Sciences Institut
1Supermarket BiologyWhat you need to know to
survive the aislesDan KlionskyLife Sciences
Institute
2Another name for sugar is carbohydrate. What
are some common carbohydrates that you encounter
in your everyday lives?
3Just what is table sugar?
4Carbohydrates such as glucose have the chemical
formula C(H2O), for example C6H12O6
H
H
OH
C
H
H
Glucose or dextrose
H
OH
H
OH
HO
H
OH
5Glucose is a monosaccharide, sucrose is a
disaccharide
Glucose
Sucrose
(Glucose Fructose)
Fructose
Lactose
(Glucose Galactose)
Galactose
6Just because something is labeled a cereal bar
is it good for you?
7Are Pop-Tarts a breakfast food?How much sugar
do they contain?
8Are Pop-Tarts a breakfast food?How much
carbohydrate do they contain?
9Are Pop-Tarts a breakfast food?How much
carbohydrate do they contain?
10Which of these would you choose for a breakfast
food?
Pop-Tarts
A
B
11Item B
12Item A
13Which of these items has the most sugar?
14Is there a difference between honey and table
sugar?
15Sucrose GlucoseFructose
Honey Glucose Fructose
16Can you rely on others to inform you about what
you need to know?
San Francisco Chronicle Food, March 31, 1999
17Sugar free dental-friendly gum has become very
common
18In addition to being sugar free, many have baking
soda. Why?
19One common theme is that these gums claim to
reduce bacteria and plaque
20This gum helps neutralize plaque acids
21Is this true, is it important (and did you even
bother to read it)?
22Where does plaque fit in with regard to
carbohydrates?
23What is the purpose of toothpaste?
24Have you ever wondered just what ingredients are
in toothpaste and why?
25Ingredients of toothpaste (and why they are
added)
Water Sodium fluoride Hydrated silica Sorbitol Tri
sodium phosphate Sodium lauryl sulfate Xantham
gum Flavor Titanium dioxide Carbomer 956 Sodium
saccharin FDC Blue No. 1
Cheap, takes up a lot of space Prevent
decay Abrasive Humectant, keeps it
moist Disinfectant, also balances pH Detergent,
foams up (tastes bad) Thickener, gives it
body Covers awful taste of detergent Whitener Pres
ervative (kill bacteria) Sweetener, see
flavor Color
..
...
.....
.....
...
....
.
...
...
.
26What is so bad about plaque?
27such that you would even want to brush on the
Go!?
28Plaque is a colony of bacteria
Surface of tooth
29The Aquafresh graph
30The pH in the plaque (and around your teeth)
drops after eatingthe acidity increases
Less acidic
More acidic
31Your teeth undergo cycles of demineralization/remi
neralization
32Electron micrograph of demineralized enamel
(your tooth after soft drinks)
33Honey is composed of glucose and fructose
monosaccharides
34The bacterium Streptococcus mutans that lives in
your mouth can use sucrose, but cannot use honey
(glucose and fructose), to make glucan, a
substance which allows it to adhere better to the
surface of your teeth
35Why do honey jars carry this warning?
36Would you drink this milk?
37What are these bacteria doing in your milk?
38Why do companies make lactose-free drinks?
39Lactose comes from milk, so why drink lactose
reduced milk?
40Is that great, or what?
41Is it meaningful to say that preserves are
fat-free?
42Strawberry preserves4 cups strawberries3 cups
sugar
From The Joy of Cooking
Peach preserves10 large peaches6 cups sugar
Raspberry currant preserves2 quarts
raspberriesJuice from 1.5 lbs currants1.5 lbs
sugar
43Structure of fat a triglyceride
O
H
H
H
H
H
H
(CH2)n
C
O
H
C
C
C
C
C
H
C
OCO(CH2)nCH3
H
C
OCO(CH2)nCH3
H
44Saturated
O
H
H
H
H
H
(CH2)n
O
C
C
C
C
C
Unsaturated
O
H
H
H
H
H
O
C
C
C
C
C
(CH2)n
Polyunsaturated
45Unsaturated (cis)
Unsaturated (trans)
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47There are a lot of items that provide
alternatives to butter
48The New York Times, February 13, 2005
49Does this item contain trans fat?
50Why do the Nutrition Facts indicate 0 grams of
trans fat? Why is the total fat 1.5 grams but
the individual fats only add up to 1 gram?
51What is the difference between butter and
margarine?
52In addition to cholesterol, look at the saturated
fat
53What is meant by no added stabilizers?
54Should you avoid trans fats?
55If you are not going to eat carbohydrates and are
going to cut down on fat, what is left?
56Amino acids are the building blocks of proteins
Amino group
Acid group
57A warning from the National Institutes of Health
Smart shoppers learn to read food labels with
care, looking not only for milk and lactose among
the contents, but also for such words as whey,
curds, milk by-products, dry milk solids, and
nonfat dry milk powder. If any of these are
listed on a label, the product contains lactose.
58Many protein bars contain protein from milk or soy
59Are protein bars good for you? Just what is in
them?
60The Plus in this case stands for many things
including sugar (in fact, 38 g of carbohydrates
versus 24 g of protein). But also note all the
milk-related items that may have lactose.
61Can you parse a food label?
New York Times HealthFitness January 18, 2005
62What item is this item?
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64How much have you learned? What is this item?
65(No Transcript)
66What is this item?
67(No Transcript)
68What is this item?
69(No Transcript)
70What are these items?
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72Your take-home exerciseNext time you pick up a
food item, look at the label and see how well you
can parse it. How much sugar does it contain?
Does it have trans fats? What is the source of
protein? Is it worth the money and do you really
want to eat it?
73The End