UNIT SEVEN + audio file

Why Sugar Is Bad

For You?

Prepared for GE Class

Dr. Azadeh Asgari
READING
 1. Put proteins in a concentrated solution of sugar and you can watch the
transformation. The sugar slowly binds to the proteins, permanently
altering their molecular structure and, as a result, the way they work.
The original incentive to look into this reaction, which is known as
glycation, came from the food industry.

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alter: change, modify; be changed, be modified ٌ‫ تغٍٍشداد‬/ ٌ‫كشد‬
‌ ‌‌‫ ‌عٕض‬/ ٌ‫‌اصالح‌‌كشد‬،‌
incentive: stimulus, inducement, enticement ‫ فتُّ‌‌اَگٍض‬/ ‫ ‌اتص‌‌افشٔص‬/ ‫ يٕجة‬/ ‌‌‫‌يطٕق‬
look into: check it out, inspect ٌ‫سسٍذگى‌کشد‬
 There, glycation is bad news, because protein that are modified by
sugars tend to turn yellowy-brown on standing. this makes them less
nutritious and puts off prospective buyers.‌It now seems that we too go
yellowy-brown on standing-on aging, that is. It happens as excess sugar
in the diet slowly attacks proteins in our bodies. We may find drugs that
slow the process, but the best strategy is probably for everyone, even
those without diabetes, to avoid sugary snacks on an empty stomach.

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modified: adjusted; changed; moderated; attributive ‌ِ‫ اصالح‌ضذ‬/ ِ‫‌ تعذٌم‌ضذ‬
tend to: like to do something, ٍ‫تًاٌم‌داضت‬
put off: disgust, repulse; deter ‌‫ تعٌٕك‬/ ‌‫اَصشاف‬/ ٌ‫‌‌تاخٍشكشد‬،/‌‌ٍ‫طفشِ‌‌سفت‬
prospective: up coming, potential,‫‌‌يٕسد‌اَتظاس‬
 2. The clearest examples of glycation are in the proteins of the lens in
the eye. If you leave a lens from a human eye in a concentrated solution
of glucose, it goes cloudy and looks like a lens afflicted with cataract.
Diabetes may in effect replicate this experiment in the body, because
the disease raises levels of glucose in the blood. People with diabetes are
at least five times as prone to cataracts as other people. They are also
more likely to suffer from atherosclerosis (clogging of the arteries with
fatty plaques) and may have problems with their kidneys and their
circulation. In these and other complications of diabetes, the glycation
of proteins probably plays a major role.

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afflicted: suffering from ‫سَجٕس‬
cataract: a disease in which an area of the eye becomes cloudy, ‫آب‌يشٔاسٌذ‬
replicate: duplicate, copy, reproduce ٌ‫ تكشاس‌كشد‬/ ٌ‫‌تشگشداَذ‬،‌/ ٌ‫تاصد‬
‌ ‌/‌‌ٍ‫‌جٕسساخت‬
Clog: block, plug up; interfere, hold back /ٌ‫‌كُذكشد‬/‌ٌ‫يسذٔدكشد‬/،‌ٌ‫تستّ‌ضذ‬
complication: complicated state; something which complicates ً‫ پٍچٍذگ‬/ ً‫تغشَج‬
‌ ‌‌،/,‫‌‌عٕاسض‬
prone: tending to suffer from an illness ‌‫ يتًاٌم‬/ ‫ يستعذ‬/ ‌،‫‌يٍٓا‬/ ‌‫دساصكص‬
 3. Glycated proteins differ sharply from normal, and harmless,
glycoproteins. Both carry sugar molecules attached by covalent bonds,
but glycoproteins acquire theirs only through reactions that are
carefully controlled by enzyme. Glycation, on the other hand, happens
spontaneously, at a rate which depends largely on the concentration of
the attacking sugar. Any sugar will do, provided it has a free carbonyl
(C=O) group, but glucose is by far the commonest. Only two types of
chemical group in the amino acids of a protein are vulnerable to
glycation: the free amino group(NH2) on the amino acid Lysine, and to
the so-called amino terminal at one end of the protein chain.

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acquire: buy, purchase; obtain, attain ٌ‫ تذست‌‌أسد‬/ ٌ‫‌حاصم‌‌كشد‬/ ٍ‫‌اَذٔخت‬/‌‌ٌ‫‌پٍذاكشد‬،‌
spontaneously: in a spontaneous manner; naturally, instinctively ،‫خٕد‌تخٕد‬/ ‫ خٕد‌اَگٍض‬/ ‫ ‌تً‌‌اختٍاس‬/ ‌‫‌ ‌فٕسي‬
vulnerable: unprotected, defenseless; exposed; susceptible ‫صخى‌‌پزٌش‬/ ‫ اسٍة‌‌پزٌش‬/ ‌ّ‫‌لاتم‌‌حًه‬
 4. As long ago as 1912 a Frenchman called Louis Maillard worked out
the three-step reaction that turns proteins brown when sugar attack them
spontaneously. Step1 produces a compound known as a Schiffs base;
this reaction is easily reversed by lowering the concentration of glucose.
But some‌ Schiffs base is inevitably converted to Amadori product, a
highly undesirable compound with a reactive carbonyl group.

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reverse: overturn, flip; invert, transpose; cause to move backward َّٔ‫ ٔاس‬/ ‫يعكٕط‬
‌ ‌ / ‌ِ‫‌يعكٕط‌‌كُُذ‬،‌
inevitably: u unavoidably, inescapably, certainly ‫ َاچاس‬/ ‫تّ‌ضشٔست‬
 This enables the Amadori product to react with amino groups on other
proteins, cross-linking them irreversibly into large clumps composed of
many molecules. These aggregates are known as Maillard products by
food chemists and AGEs by diabetologists. (AGE somewhat
whimsically stands for advanced glycation end products, as these are
thought to accumulate as we grow older.) The enzymes that usually
digest proteins cannot easily remove AGEs. Some may be attacked by
the body's scavenger cells, macrophages, but this can stimulate
unwanted side effects in the surrounding tissue.

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irreversibly: in an irreversible manner, unchangeably ‫تّ‌طٕس‌تغٍٍش‌َاپزٌش‬
clump: cluster of trees or plants; lump or mass; thumping sound ‌ِٕ‫د‌اَث‬/ ‌‌ّ‫‌دست‬/ ‌ّ‫خٕض‬
aggregate: combination, sum, ِ‫تٕد‬
whimsically: fancifully, َّ‫دٍْ‌تٍُا‬
accumulate: gather or amass something, ٍ‫‌سٔی‌ْى‌اَثاضت‬ ‌
 5. The complications of both diabetes of and ageing develop is slowly,
and so do glycation and cross-linking. It takes hours for the first product
to build up, weeks for the AGEs. Because this is an uncatalysed reaction,
its rate is determined largely by two factors: The concentration of
reactants and the length of time the molecules are exposed to a particular
concentration. Both factors are sharply raised in uncontrolled diabetes
when a meal that is high in carbohydrates floods the blood with sugar
from the gut. Without insulin to speed up the usual mechanisms for
distributing glucose around the tissues, levels of glucose in the blood
shoot up and may stay high for several hours creating
prime conditions for the glycation of body proteins.

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exposed: bare, naked, without covering or protection‌،‌‌‌‌‌‌‌‌‌‌‌‌‌‌‌‌‌/
‌ ٌ‫ًَاٌص‌‌داد‬،‌‌ٍ‫‌دسيعشض‌‌گزاضت‬،‌/
‌ ‌‌‌ٌ‫‌تً‌‌حفاظ‌گزاد‬
flood: inundate; brim over, overflow; submerge, engulf‌ٍ‫سٍم‌‌گشفت‬،‌‌/‌‌‌ٌ‫‌‌‌‌غشق‌‌كشد‬/‌‌‌‌‌‌‌‫‌اضك‬،‌/‌‫‌دسٌا‬
gut: abdomen, belly, ‌‌‌‌‌‌‌‌‌‌‌‫‌‌ضکى‬
shoot up: to grow in size or increase in number or level very quickly, ‫افضاٌص‌َاگٓاَی‬
 6. But people with diabetes are not the only ones to be prone to high
levels of glucose. Anyone who eats 50 grams of pure glucose (about the
amount in one-and-a-half Mars bar) on an empty stomach will find that
the level of glucose in their blood shoot up. This response is portrayed
graphically in a 'glucose tolerance curve' that charts the rise over time
(see the figure below). The area under the curve represents the danger
zone for glycation. This zone increases as middle age creeps on. The
older we get, the more pronounced and and prolonged the rise in our
blood glucose when we are 'challenged' with an influx of glucose.

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pure: uncontaminated, untainted; clean, free of dirt/‌‌‌‌‌‌‌‌‌‌‌‌‌‌‌‫پاك‬/‌‌‌‫‌‌‌‌خانص‬/ ‌ ‌‌‫‌‌‌َاب‬/،‫‌تًٍض‬،
portrayed: represent,‌‌‌‌‌‌‌‌‌ ٌ‫تٕصٍف‌کشد‬
tolerance:‌endurance, broad-mindedness, indulgence‌‌‌‌‌‌‌‌‌‌‌‫دايُّ‌تغٍٍشات‬/‌‌‫‌تاب‬،‌‌‌‌‫‌تحًم‬
creep: to move slowly quietly and carefully‌‌‌‌‌‌‌‌‌‌‌‌‌‌‌‌‌‌,ٍ‫‌يشحهّ‌تّ‌يشحهّ‌جهٕ‌سفت‬
prolonged: to make something last a longer time,‌‌‌‌‌‌‌‌‌‌‌‌‌‌ ٌ‫طٕالَی‌کشد‬
influx: arrival, rush, ‌‌‌‌‌‌‌‌‌‌‌‌‌‌‌‫‌‌ْجٕو‬
 7. So glycation is a potential problem for many of us, not just those who
know that they have diabetes. Yet, until recently, medical researchers
remained fairly complacent about its dangers. It was commonly
supposed that most proteins are regularly replaced by fresh, unglycated
molecules, in the natural process of “turnover”, before they progress
beyond stage 2 - the Amadori product. But more recent work shows two
reasons why we should take glycation seriously.

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complacent: content, serene; self-satisfied, smug ‌‌‌‌‌,‫‌عطشت‌‌طهة‬/‌‌‫‌خٕد‌خٕضُٕد‬/‫‌‌تٍ‌‌اسا‬/
turnover: alteration,‌‌‌‌‌‌‌‌‌‌‌‌‫‌‌گشدش‬/‌‫‌‌تاصگطت‬/‌‫‌تغٍٍش‌ٔ‌تثذٌم‬
 8. First, many proteins do malfunction when they are converted to
Amadori products. For example, glycated albumin, an important protein
in the blood, loses much of its capacity to bind to long-chain fatty acids.
And glycated lipoproteins which carry cholesterol in the blood are no
longer recognized by receptors on the surface of cells. both these
malfunctions could impair the way the body deals with fat and
cholesterol, and so promote the development of coronary heart disease.
A third effect of glycation is that the body's most abundant antibody,
called immunoglobulin G, becomes
less able to cope with bacterial toxins
such as streptolysin.

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mal: a prefix that means bad or rong, ٕ‫پٍطَٕذی‌تّ‌يعُای‌تذ‌ٌا‌س‬
impair: harm, damage‌‌‌‌‌‌‌‌‌‌‌‌‌‌‌‌ ٌ‫‌خشاب‌کشد‬/‌ٌ‫آسٍة‌صد‬
promote: advance, boost‌‌‌‌‌‌‌‌‌‌‌‌‌‌‌‌‌,ٌ‫‌تٕسعّ‌داد‬
abundant: plentiful,‌large‌in‌number’‌‌‌‌‌‌‌‌‌‌‌‌‌ٌ‫‌فشأا‬/‌‫‌‌‌‌‌‌تسٍاس‬
cope: contend, confront,‌‌‌‌‌‌‌‌‌‌‌‌‌‌ ٌ‫اص‌عٓذِ‌تشآيذ‬
 9. Another reason to worry about glycation is that some proteins are
extremely long-lived. In this case, the turnover of proteins is so slow that
it will not remove Amadori products before they can be converted to
AGEs. Two important types of long-lived proteins are crystallins in the
lens of the eye and myelin in the fatty insulin insulatory sheath around
nerves. The glycation of myelin could contribute to the nerve damage
that is associated with diabetes: The glycation of crystalline makes the
lens opaque. As with any protein, this is because glycation upsets the
balance of charged groups on the protein's surface, altering the way that it
interacts with water and other molecules. Glycated molecules of
crystalline clump together, excluding water to give an opaque
suspension that is not much good for seeing through.

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insulatory: shell, isolator, ‫‌ عاٌك‬/ ِ‫‌جذا‌كُُذ‬/ ‌ِ‫‌عاٌك‌‌كُُذ‬
sheath: covering, case ‌‫غالف‬/ ‫‌جهذ‬/ ‌‫پٕش‬
contribute: assist, aid, ٌ‫کًک‌کشد‬
opaque: clouded, dark, ‫‌يثٓى‬، / ‫‌كذس‬/‌‌ّ‫‌ضٍط‬
clump together: founding together in small groups,‌lump or mass ‌ِٕ‫اَث‬/ ّ‫ ‌دست‬/ ‌ّ‫خٕض‬
 10. Researchers into diabetes are also particularly interested in a third
long-lived protein: this is collagen, the structural in skin, tendon, and,
most importantly, basement membrane. This last is the critical,
selectively permeable material that lines the capillaries, filtration units
of the kidney and the larger blood vessels. These structures are often
damaged in people suffering the secondary complications of diabetes,
and often also in older people. The collagen making up the basement
membrane has an unusual structure, forming an open, three-dimensional
network that holds the other components of the membrane together.
Glycation, at least in the laboratory, impairs collagen's ability to form
this three-dimensional network. So the way that glucose affects this
protein could turn out to be the single most important, and most
unfortunate, of all forms of glycation.

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permeable: absorbent/ penetrable, ‫ َطت‌‌پزٌش‬/‌‫‌َفٕر‌پزٌش‬
line: to cover the inner surface of something, ٌ‫پٕضاَذ‬
dimensional: geographical, ‫اتعادی‬
turn out to be: be revealed as / work out to be / become, ٌ‫ضذ‬
EXERCISE
A. Read the following sentences and decide if based on the information
provided in the text they are true or false. Then show your choice by
writing T (for true) or F (for false) in the blank space next to each
sentence.
T
----1. When sugar binds to the proteins, it changes the molecular structure of the
proteins.
F Ordinary people are as prone to cataract as diabetics.
----2.
T
----3. People who suffer from cataract have opaque lenses.
T
----4. The rate of glycation depends on the concentration of attacking sugar.
T
----5. It is thought that Maillard products accumulate as we grow older.
T
----6. Insulin accelerates the usual mechanisms for distributing glucose around the
tissues.
F
-----7. Glycation develops slowly but cross- linking does not.
F
-----8. It was thought that most proteins were replaced by unglycated ones when they
are cross- linked.
T
-----9. Glycated lipoproteins malfunction when they are changed to Amadori products
T
-----10. Collagen is a long- lived protein that lines the capillaries.
T
----11. It seems that the worst form of glycation is the way that glucose affects
p. 68
collagen.
B. Read the following sentences carefully and decide which one of the
four options (a, b, c, or d) best completes each item.
1. We go yellow-brown on aging because ----------c .
a. evidence is growing that sugary snacks are popular
b. we avoid eating enough carbohydrates and fats
c. excess sugar in the diet causes serious damage to proteins
d. proteins slowly attack sugars and modify their structure
b
2. The best way to avoid glycation is probably to ---------- .
a. use drugs that slow the process of binding
b. avoid sugary snacks on an empty stomach
C. drink lots of juice and eat chocolate bars when someone is hungry
d. avoid less nutritious yellow-brown proteins
b
3. All of the followings are complications of diabetes, except ---------- .
a. atherosclerosis c. kidney problems
b. osteoarthritis d. circulation problems
c
4. Only two types of ---------- in the amino acids of a protein are vulnerable to
glycation.
p. 68
a. bonds b. chains c. chemical groups d. free carbonyl
 b
5. Paragraph four explains about ---------- .
a. various kinds of glycation b. different stages involved in glycation
c. two types of product d. special chemical reactions
a
6. If macrophages attack AGES, the result may be ---------- .
a. unwanted side effects in the surrounding tissue
b. complete removal of AGEs by the enzymes
c. undesirable compounds with a carbonyl group
d. an uncatalysed reaction which develops slowly
b
7. It takes hours for ---------- to build up.
a. ages b. schiffs base
c. amadori product d. maillard products
d
8. One of the effects of glycation is that immunoglobulin ---------- .
a. increases the development of coronary heart disease
b. loses its capacity to bind to long-chain fatty acids
c. is no longer recognized by receptors on the surface of the cells
d. becomes less able to deal with bacterial toxins p. 69
 d
9. "the way it interacts with water...", it (paragraph 9) refers to ---------- .
a. glycation c. crystalline
b. lens d. protein

10. All of the following structures are often damaged in people suffering the
b
secondary complications of diabetes except ---------- .
a. the capillaries c. the larger blood vessels
b. the bronchi d. the filtration units of the kidney

p. 69
 C. Discussion Questions:

1. What is the difference between glycated proteins and glycoproteins?

2. Explain about different steps involved in glycation.
3.‌What‌is‌the‌“natural‌process‌of‌turnover"?
4. Why should we worry about glycation?
5. What are long-lived proteins?
6. Why are researchers especially interested in long-lived proteins?

p. 69
D. Read the following sentences carefully and decide which one of the
four options (a, b, c, or d) best completes each item.
a
1. The hospital hasn't really ---------- much since the last time I was there;
everything looks like before.
a. altered b. vanished c. burnt d. disappeared
c
2. He's a good man, but his offhand manner in the hospital does tend to ----------
the patients.
a. please b. satisfy c. put off d. get off
a
3. The ophthalmologist will perform an operation on her eyes to ----------
cataracts.
a. remove b. impair c. avoid d. reduce
b
4. The material inside our genes reproduces itself by ---------- ; it actually copies.
a. aggregation b. replication c. accumulation d. stimulation
b
5. The lecturer is ---------- to lose his temper when the medical students disagree
with him and becomes angry at once.
a. convinced b. prone c. unable d. pleased p. 70
 b
6. The reason that scientists were ---------- about the danger of glycation was
that they thought it was reversible.
a. anxious b. worried c. depressed d. complacent
a
7. Scientists are carefully ---------- the progress of the spacecraft.
a. charting b. persuading c. distributing d. challenging

c
8. Reducing the levels of fat and sugar intake is of ---------- importance to
everybody, particularly the elderly.
a. spontaneous b. skeptical c. critical d. restricting

9. A liquid mixture with very small pieces of solid material contained but not
d
combined in the liquid is called a ---------- .
a. precipitation b. solution c. sedimentation d. suspension
a
10 Children are more ---------- to diseases as their immune system has not
developed fully.
a. vulnerable b. reactive c. fascinating d. desirable
p. 70
E. fill in the blanks using the correct from of the words given in the
list.
Verb Noun Adjective Adverb
afflict affliction afflictive afflictively
complicate complication complicated complicatedly
concentrate concentrate/ concentration concentrated ----

react reactant/ reactor reaction reactive reactively

transform transformation /transformer transformable -----

protect protection protective protectively

concentration you should dilute it with water.

1.It is an orange ---------------------;
afflicted
2. She is ------------------ arthritis. It causes trouble and pain to her.
reacts
3. Iron ------------------ water and air to produce rust.
4. If you boil a solution, you increase the strength of it by reducing its volume. In
transform it.
other words, you ------------------
affliction .
5. Blindness causes lots of suffering; it is a terrible ------------------ p. 71
 complication set in
6. The doctors were sure they could cure the patient, but when ------------------
they lost hope.
concentration of sugar in this solution? How much sugar does it
7. What is the ------------------
contain?
complicated by an additional bacterial infection.
8. Her serious disease has been ------------------
reactor is an apparatus for the controlled production of nuclear
9. A nuclear ------------
energy.
transformation since his
10. His character seems to have undergone a great ---------------------
marriage.
reactive
11. Oxygen is a/an --------------- gas; it reacts well with hydrogen to form water.
protect the whole population against infection.
12. The vaccine was used to ------------
transform her so
13. She used to be terribly shy, but a year abroad has completely --------------
that she is no longer shy.
protection
14. Our medical insurance offers ------------------, i.e. payment for medical treatment
for the whole family in the event of illness.
protective clothing.
15. Workers who handle asbestos need to wear ----------------
transformer is an apparatus for changing the voltage of an electrical power
16. A ------------------
p. 71
supply.
F. Cloze Practice: Fill in the blank using the words in the list.

tolerance menu cope with level

common remains data particularly
researchers link contested such as

The consumption of sugar has risen enormously over the past 200 years.
such as coronary heart disease and diabetes, have become
Many diseases, ----------
more --common link
---------- over the same period. Although the ---------- between
contested
sugar and disease is hotly --------------, data
there is no disputing the ----------
in the glucose tolerance curves. Our bodies can not ---- cope with large
----------
level
influxes of pure sugar. The ---------- of glucose e in the blood rises sharply
remains particularly
and --- ---------- high for more than an hour, ----------------- as we grow
older. The drink containing 50 grams of glucose that --------researchers
---------- gave
tolerance menu
people during a glucose --------------- test may not feature on the ----------
as such, but there is the same amount of sugar in a half a liter of
unsweetened apple or orange juice, and nearly as much in a Mars bar.
p. 72
G. Find a single word in the passage which means:

1. Alter (para. 1) modify – transform

2. on the condition that (para. 3) provided

3. certainly; surely (para. 4) irreversibly

4. chief; most important (para. 5) prime

5. noticeable (para. 6) pronounced

6. help the progress of (sth) (para. 8) promote

7. disrupt (para. 9) upset

p. 72
H. Word Study:
A. In this unit there are some compound adjectives such as:
Three- step reaction (para.4)
Long - lived protein (para. 9)

Find at least four other examples from the passage and write them
down in the spaces provided.
1. long - chain fatty acid
2. three - dimensional network
3. yellow - brown on standing
4. cross - linking

Do you remember any examples of your own?

5. well – known actor
6. English – speaking country
7. five - million - dollar
8. long – haired lady
 H. Word Study:
B. Some prefixes and suffixes change the meaning of a word to the
opposite such as the prefixes un-, dis-, de-, il-, in- , ir -, im-, mis- and
the suffix - less.
patient impatient
digestion indigestion

By using prefixes and suffixes, change the following words into

opposite meaning.
1.attach unattach
2. harmful harmless
3. calculate miscalculate
4. regular irregular
5. use misuse/useless
6. controlled uncontrolled
7. function malfunction
8. Include exclude p. 73
9. usual unusual 26. curable incurable
10. mature immature 27. mystify demystify
11. consistent inconsistent 28. lead mislead
12. known unknown 29. brain brain less
13. patient impatient 30. apply misapply
14. obedient disobedient
15. legible illegible
16. relevant irrelevant
17. form deform
18. spell misspell
19. pain painless
20. mortal immortal
21. likely unlikely
22. infect disinfect
23. literate illiterate
24. tie untie
25. reversible irreversible p. 73
Self Study Text 1

p. 74
Health and Routines

EXAMPLE: Did you have sugar in your tea or coffee?

b. Yes, I did. I had three lumps/spoonfuls./No, I didn't.
a. So did I./Nor did I.

Think about yesterday. Complete the following questionnaire. Write your

answers. Then check your scores.
How Healthy Are You?
Check Your Diet
Yesterday‌…….
1. Did you have more than two pieces of toast for Breakfast?
Yes: 0 No: 1
2. Did you have sugar in your tea or coffee?
Yes: 0 No: 1
3. Did you drink half a liter of milk?
p. 74
Yes: 1 No:0
4. Did you eat any fruit?
Yes: 1 No:0
5. Did you eat any sweets or chocolates?
Yes: 0 No: 1
6. Did you eat any biscuits or cake?
Yes: 0 No:1
7. Did you drink any alcohol?
Yes: 0 No:1
8. Did you go for a run?
Yes:1 No:0
9. Did you do any exercise?
Yes: 1 No:0
10. Did you walk or cycle to school?
Yes:1 No:0
11. Did you smoke at all?
Yes:0 No: 1 p. 75
12. Did you get up before eight o'clock?
Yes:1 No:0
13. Did you go to bed before 11 o'clock?
Yes: 1 No:0
14. Did you watch TV for more than two hours?
Yes:0 No: 1
15. Did you sleep with your windows open?
Yes: 1 No: 0

TOTAL:-------

How did you score?

15-12 Congratulations! You are very healthy - but don't forget to
relax!
12-8 Not too bad! Keep trying!
8-0 Oh dear! Oh p. 75
Self Study Text 2

p. 76
 HEALTHY FOODS

Health food is a general term for foods and food products that meet certain
criteria during their production and processing. In this article the term
health foods is used to describe organic foods, natural foods, herbal teas,
and food supplements, including vitamin and mineral pills and products.
Interest in so-called health foods accompanied the growth of interest in
nutrition and health that has occurred in the United States since the1970s.
Demand for organic and natural foods increased as people became
concerned about the presence of chemical additives, pesticides,‌and
herbicides in their foods and the nutritive value of highly processed foods.
More people began to shop in health food stores.

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criteria: principle, pattern ,‫‌يعٍاس‌ْا‬
supplement: addition, additive, ‫تکًٍهی‬
accompanied: add, appear with, ‫تّ‌اتفاق‬
additive: added ingredient, ‫يادِ‌افضٔدَی‬
pesticide: poison, insecticide, ‫آفت‌کص‬
herbicide: poison, weed killer, ‫عهف‌کص‬
 ORGANIC FOODS

Organic foods are more correctly termed organically grown foods. They are
grown without using growth hormones, antibiotics, or synthetic fertilizers,
herbicides, and pesticides. Organically grown foods are fertilized with
manure and composts, and alternative methods are used to control pests
and weeds. Some advocates of organic farming believe that organic food is
more nutritious than food produced by conventional farming methods;
however, no valid studies support this claim. A study by the United States
Department of Agriculture (USDA) has indicated, however, that organic
farming may have other long-term benefits. These benefits are derived from
the cultivation practices used in organic farming. they include preservation
of the topsoil, improved water quality, and healthy populations of beneficial
insects that keep destructive pests under control.
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fertilizer: plant food ,‫‌‌کٕد‌ضًٍٍاٌی‬
manure: homos, cow chips, ‫کٕد‌حٍٕاَی‌ٔ‌گٍاْی‬
pest: vermin, ‫آفت‬
conventional: customary, routine; formal ‫يتذأل‬
valid: legitimate, legally acceptable, not expired ‫ صحيح‌درست‬، ،‫ داراياعتبار‬،
advocate: supporter, defender, ‫حايی‬
cultivation: farming, planting, ‫صساعت‬
topsoil: the top layer of ground in which plants grow, ‫‌سٔخاک‬
 NATURAL FOODS

Natural Foods Although no official definition exists for natural foods, many
scientists and consumers agree that natural foods are those that have been
subjected to minimal processing and contain no artificial additives or
ingredients. Many nutritionists refer to these as basic and traditional foods.
Interest in natural foods arose as more and more consumers became aware
that refining foods resulted in a less nutritious product. Refining whole
wheat flour into white flour, for example, removes a great many nutrients
and the dietary fiber. Common natural foods include wheat germ, raw
sugar, unsulfured molasses, whole grain bread without preservatives, and
granola.

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official‌:formal ‌،‫‌اداسی‬،‫سسًی‬
subject:expose، ٍ‫دس‌يعشض‌لشاس‌گشفت‬
artificial: not genuine, simulated ‫يصُٕعی‬
ingredient: compound , ‫اجضا‬،‫تشکٍثات‬
refine: purify , ‫پاالٌص‬،ٌ‫تصفٍّ‌کشد‬
flour: finely ground meal made from grain ‌،‫‌پٕدس‬،‫‌گشد‬،‫اسد‬
remove: omit, delete , ٌ‫صدٔد‬،ٌ‫تشطشف‌کشد‬
wheat germ : ‫جٕاَّ‌گُذو‬
molasses: dark thick syrup produced during the refining of sugar ‫ضٍشِ‌چغُذس‬
preservative: substance that is used to guard against spoilage or decomposition; something that protects ِ‫يادِ‌َگٓذاسَذ‬
 VITAMINS AND OTHER PRODUCTS

Many claims have been made about the benefits of vitamins, minerals, and
other nutrition supplements. Studies have shown that while some may
fulfill their promise, others have no effect or may even be harmful if
misused. For example, large intakes of vitamins A or D are known to be
toxic. vitamins. Actually, natural vitamins, although isolated from foods, are
chemically identical to those synthesized in the laboratory. The human
body is unable to tell the difference between natural and synthetic vitamins
and handles them exactly alike. Dolomite, sold as a source of calcium and
magnesium, has been reported to contain high levels of other minerals, such
as lead, arsenic, and mercury, which can be dangerous. Although many
people think that herbal teas are beneficial in various ways, their safety has
never been studied. Many health food users believe that so-called
natural vitamins are superior to synthetic.
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fulfill = achieve , ٌ‫تايٍٍ‌کشد‬،ٌ‫تشآٔسد‬
identical = exactly alike, same , similar, ‫‌ًْاَُذ‬،ٌ‫ٌکسا‬
synthetic = of or pertaining to synthesis; artificial, man-made ‫يٕاد‌يصُٕعی‬
lead = heavy bluish-gray metal (Chemistry); something made of lead or its alloys; graphite; bullets ‫سشب‬
mercury = heavy metallic element known for its fluidity at average temperatures ٍِٕ‫ج‬
superior = better than ,‫يًتاص‬،‫تشتش‬