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  2. Glucerna - Wikipedia

    en.wikipedia.org/wiki/Glucerna

    Glucerna is the brand name of a family of tube feeding formula, bottled or canned shakes, and snack bars manufactured by Abbott Laboratories. [ 1] It was introduced to the public in 1989. [ 2] These medical nutritional products are meant for people with diabetes and are promoted for their ability to satisfy hunger without causing rapid ...

  3. Glycerol - Wikipedia

    en.wikipedia.org/wiki/Glycerol

    Glycerol is an ingredient in products such as hair gel. Glycerol suppositories used as laxatives. Glycerol is used in medical, pharmaceutical and personal care preparations, often as a means of improving smoothness, providing lubrication, and as a humectant .

  4. Ensure - Wikipedia

    en.wikipedia.org/wiki/Ensure

    Ensure. Ensure is an American brand of nutritional supplements and meal replacements manufactured by Abbott Laboratories. A 237-ml (8-fl oz) bottle of Ensure Original contains 220 calories, six grams of fat, 15 grams of sugar, and nine grams of protein. The top six ingredients are water, corn maltodextrin, sugar, milk protein concentrate ...

  5. Glucose - Wikipedia

    en.wikipedia.org/wiki/Glucose

    Glucose is a monosaccharide containing six carbon atoms and an aldehyde group, and is therefore an aldohexose. The glucose molecule can exist in an open-chain (acyclic) as well as ring (cyclic) form. Glucose is naturally occurring and is found in its free state in fruits and other parts of plants.

  6. Blood sugar level - Wikipedia

    en.wikipedia.org/wiki/Blood_sugar_level

    The actual amount of glucose in the blood and body fluids is very small. In a healthy adult male of 75 kg (165 lb) with a blood volume of 5 L, a blood glucose level of 5.5 mmol/L (100 mg/dL) amounts to 5 g, equivalent to about a teaspoonful of sugar. [ 13]

  7. Gluten - Wikipedia

    en.wikipedia.org/wiki/Gluten

    Gluten is a structural protein naturally found in certain cereal grains. [ 1] The term gluten usually refers to the elastic network of a wheat grain's proteins, gliadin and glutenin primarily, that forms readily with the addition of water and often kneading in the case of bread dough. [ 2]

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