My mission is to educate people about what is in our food. Food ingredient labels can be confusing, and hard to figure out what all those ingredients are. No judgements, no suggestions on what to eat, just cold hard facts about what is in our food, what it does. I plan to compile ingredients lists from national food. And find definitions of the ingredients that are hard to say, let alone, figure out what it is exactly.
Wednesday, March 28, 2012
Acetyl-CoA
A compound, that
functions as a coenzyme in many biological acetylation reactions and is formed
as an intermediate in the oxidation of carbohydrates, fats, and proteins.
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