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Understanding Macronutrients Carbohydrates Fats Proteins Carbohydrate digestion starts in the mouth. Starch in foods mixes with your saliva during chewing. The enzyme called Salivary amylase breaks starch into smaller particles, eventually it will be disaccharide maltose which are not digested in the mouth. Chewing activates secretion of saliva to help form the bolus of food in the mouth; then it moves down to the stomach, where the digestion of carbohydrates finishes. In the Small Intestine, where the majority of the carbohydrate digestion occurs, the pancreas secretes an enzyme called pancreatic amylase that breaks down the remaining starch into maltose. Maltase, sucrase and lactase break down disaccharides into monosaccharides in the small intestine. All monosaccharides are absorbed by small intestine. In the liver, monosaccharides are converted into glucose and then transported into cells as energy. Excess glucose is stored as glycogen. Fats are not soluble in water, therefore most fat reaches the stomach intact where it is mixed and broken into droplets. In the mouth only occurs a little lipid digestion; however some triglycerides are digested by an enzyme called lingual lipase. Gallbladder, Liver and Pancreas contributes in fat digestion. As fat comes into the small intestine from the stomach, the gallbladder contracts and releases a substance called Bile that is produced in the liver from cholesterol and is stored there until needed. On the other hand, lipid digesting enzymes produced in the pancreas goes into the small intestine. Each triglyceride molecule is broken down into two free fatty acids and one monoglyceride. Absorption of fats occurs in the mucosal lining of the small intestine. Due to the fact that fats do not mix with water are not easily of being transported into the bloodstream. Fatty acids are reformulated into triglycerides and then packaged into lipoproteins before being release into the bloodstream. Excess fat is stored in the adipose cell. Proteins in food are crushed by chewing and moistened by saliva. There is no protein digestion in the mouth. When protein reaches the stomach, hydrochloric acid converts pepsinogen into its active form, pepsin which is itself a protein that work optimally in an acidic environment. There is a hormone gastrin that controls the production of hydrochloric acid and the release of pepsin. Pepsin begins breaking proteins into single amino acids and shorter polypeptides; both then travel to the small intestine for further digestion and absorption. When polypeptides reach the small intestine, the pancreas and the small intestine secrete enzymes that digest them into oligopeptides, tripeptides, dipeptides and single amino acids. The enzymes that digest proteins in the small intestine are called proteases. Once in the liver, amino acids may be converted to glucose or fat. Amino acids are transported to the liver and sent to the cells as needed. These macronutrients study teach me that carbohydrates are not fattening. Sugars do not cause hyperactivity in children. Some Fats are essential for good health. Carbohydrates and Fats are the primary source of energy; Proteins are not the primary source of energy for my body. The majority of the US population consume almost two times more protein than we need.