The Four Basic Food Molecules

A molecule is a group of atoms bonded together that represent the smallest unit of a chemical compound that can take part in a chemical reaction. (http://www.dictionary.com) In kitchen chemistry today, there are many types of food molecules such as minerals, vitamins, fiber, and water. But there are four molecules that people refer to as food, also known as the four basic food molecules, which can be used to produce energy which are carbohydrates, lipids, proteins, and alcohol which is not considered a basic nutritional component of food.
Protein is a compound that’s made up of amino acids that are joined by peptide bonds. It is considered the most important molecule which can come in two forms, complete proteins and incomplete proteins. A complete protein includes all of the amino acids that we humans can’t produce ourselves. An incomplete protein only includes small proportion of one or more amino acid. Our bodies can make use all of the amino acids we obtain from food for synthesizing new proteins, but the inessential ones don’t need to be supplied because our cells can make them.
They play a big role to the structure and function of all living cells and viruses. Many proteins are enzymes or subunits of enzymes. They are very important in our food and our body. One major reason is because they form struts and joints of our skeleton or cytoskeleton. Although many people don’t think proteins are useful and effective they are. A lack of proteins can result in having symptoms such as fatigue which is tiredness and mental exertion, insulin resistance which is a physiological condition where your cells don’t respond to the normal actions of the hormone insulin, hair loss, loss of hair pigment which your hair that should be black becomes reddish black, loss of muscle mass where your proteins repair muscle tissue, low body temperature, hormonal irregularities or even death from not having enough proteins. But be careful not to overdo it on proteins because even