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  2. Silicic acid - Wikipedia

    en.wikipedia.org/wiki/Silicic_acid

    No simple silicic acid has ever been identified, since these species are primarily of theoretical interest. Depending on the number of silicon atoms present, there are mono- and polysilicic (di-, tri-, tetrasilicic, etc.) acids. Well defined silicic acids have not been obtained in a form that has been characterized by X-ray crystallography.

  3. 'Fibermaxxing' is dietitian-approved. Here's how to get more ...

    www.aol.com/lifestyle/fibermaxxing-dietitian...

    Soluble fiber dissolves in water and can help lower glucose levels and blood cholesterol. Insoluble fiber, on the other hand, adds bulk to the stool and helps move food through the digestive ...

  4. 6 high-fiber foods for weight loss - AOL

    www.aol.com/6-high-fiber-foods-weight-140000073.html

    There are two types of fiber: Soluble fiber and insoluble fiber. When soluble fiber enters the gut, it dissolves in liquid, forming a gel. Insoluble fiber does not dissolve in liquid but continues ...

  5. Table of food nutrients - Wikipedia

    en.wikipedia.org/wiki/Table_of_food_nutrients

    The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]

  6. Orthosilicic acid - Wikipedia

    en.wikipedia.org/wiki/Orthosilicic_acid

    2009 silicic acid concentration in the upper pelagic zone. [19] Dissolved silica (DSi) is a term used in the field of oceanography to describe the form of water-soluble silica, which is assumed to be Si(OH) 4 (orthosilicic acid) or its conjugate bases (orthosilicate anions) such as − O−Si(OH) 3 and (− O−) 2 Si(OH) 2.

  7. Eggs now qualify as ‘healthy’ food, FDA says: Here’s why

    www.aol.com/eggs-now-qualify-healthy-food...

    The U.S. Food and Drug Administration (FDA) now classifies eggs as a “healthy, nutrient-dense" food, according to a new proposed rule. Registered dietitians react to the change.

  8. Meat extract - Wikipedia

    en.wikipedia.org/wiki/Meat_extract

    It is used to add meat flavor in cooking, and to make broth for soups and other liquid-based foods. Meat extract was invented by Baron Justus von Liebig , a German 19th-century organic chemist. Liebig specialised in chemistry and the classification of food and wrote a paper on how the nutritional value of a meat is lost by boiling.

  9. What’s the Difference Between Soluble and Insoluble Fiber?

    www.aol.com/lifestyle/difference-between-soluble...

    “For men that’s about eight-to-10 grams coming from soluble fiber,” and the rest of our fiber intake should be insoluble, he says. ”Most men don’t meet the recommendation, or even come ...