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Author Question: Vitamin C is added to cured and processed meats in order to A) reduce the formation of ... (Read 33 times)

jenna1

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on: Aug 20, 2018
Vitamin C is added to cured and processed meats in order to
 
  A) reduce the formation of nitrosamines. B) protect them from microbial contamination.
  C) enhance their nutritional profile. D) increase the formation of vitamin E.

Question 2

How do omega-3 fatty acids decrease the risk for cardiovascular disease?
 
  A) They increase levels of very-low-density lipoproteins (VLDLs).
  B) They speed up metabolism and increase total cholesterol and HDL cholesterol.
  C) They increase the synthesis of bile and boost blood levels of low-density lipoproteins (LDLs).
  D) They decrease inflammation and blood triglycerides.
The Science of Nutrition ¦ Thompson, Manore, Vaughan ¦ 4th Edition
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fffftttt

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Reply #1 on: Aug 20, 2018
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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jenna1

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Reply 2 on: Aug 20, 2018
Great answer, keep it coming :)

bassamabas

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Reply 3 on: Yesterday
Thanks for the timely response, appreciate it

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