Prefix: relating to milk

A person with this digestive condition has difficulty digesting foods that have lactose, the sugar found in milk and foods made with milk. If you have lactose intolerance, you may feel sick to your stomach after eating these foods. You may also have gas, diarrhea, and/or swelling in your stomach. Eating less food with lactose or using pills or drops to help you digest lactose usually helps. Aged and hard cheeses, fermented milk products (like yogurt), and lactose-free milk and milk products may be easier to digest.

You may need to take a calcium supplement if you avoid milk and foods made with milk because they are the most common source of calcium for most people.

A saturated fat obtained from pigs.

See low-density lipoprotein.

Any meat or poultry that contains less than 10 g of fat, 4.5 g or less of saturated fats, and less than 95 mg of cholesterol per 100 g and per labeled serving size, based on USDA definitions for food label use. Examples include 95% lean cooked ground beef, beef top round steak or roast, beef tenderloin, pork top loin chop or roast, pork tenderloin, ham or turkey deli slices, skinless chicken breast, and skinless turkey breast.

The vegetable family that includes beans, lentils, peas and peanuts, all of which are excellent sources of vegetable protein

See Essential Amino Acids.

This term is frequently used to encompass activities that a person carries out in the course of daily life and that can contribute to sizeable energy expenditure. Examples include taking the stairs instead of using the elevator, walking to do errands instead of driving, getting off a bus one stop early, or parking farther away than usual to walk to a destination.

A general classification to denote water-insoluble compounds, such as fatty acids and sterols.

A compound made up of fat and protein that carries fats and fat-like substances, such as cholesterol, in the blood. [See also high-density lipoprotein and low-density lipoprotein.]

The average food item travels 1,550 to 2,480 miles across the United States to reach your dinner table, according to www.foodroutes.org By buying local, or closer to home, your food travels a shorter distance, which helps reduce global warming and air pollution and supports local farmers.

There is no specific definition, but many consumers say it should be produced within a 100-mile radius of their homes. The "Natural Resources Defense Council" helps you find the freshest, closest food now.

A group of San Francisco women proposed only eating food grown or produced within a 100-mile radius of the city and called it 'locavore'. In 2007, it became the New Oxford American Dictionary word of the year, meaning a person who favors locally produced food over food produced in other regions.

LDL is a compound made up of fat and protein that carries cholesterol in the blood from the liver to other parts of the body. High levels of LDL cholesterol, commonly called bad cholesterol, cause a buildup of cholesterol in the arteries and increase the risk of heart disease. An LDL level of less than 100 mg/dL is considered optimal, 100 to 129 mg/dL is considered near or above optimal, 130 to 159 mg/dL is considered borderline high, 160 to 189 mg/dL is considered high, and 190 mg/dL or greater is considered very high.

The prominent antioxidant in tomatoes, watermelon, and pink grapefruit also gives these foods their color and may fight cancer by preventing free radicals from binding with oxygen. Its other health benefits may include protecting against age related macular degeneration, reducing the risk of lung damage, and thinning the blood of people with type 2 diabetes to help decrease the chance of clots and associated heart troubles.

See Essential Amino Acids.