Glossary of Food-Related Terms (Gg)

Glossary of Food-Related Terms (Gg)

Galactose -

A monosaccharide occurring in both levo (L) and dextro (D) forms as a constituent of plant and animal oligosaccharides (lactose and raffinose) and polysaccharides (agar and pectin). Galactose is the sugar derived from digesting lactose (milk sugar).

Gallbladder disease -

There are several different forms of gallbladder disease: 1) Gallstones without symptoms. About 20% of women and 8% of men will develop gallstones. In most of these cases; gallstones do not produce symptoms and thus usually do not require treatment. 2) Biliary colic. This condition occurs when a gallstone intermittently blocks the duct that drains the gallbladder (cystic duct). Biliary colic usually causes severe steady pain that lasts from 15 to 60 minutes to up to 6 hours. 3) Inflammation of the gallbladder (acute cholecystitis). This condition occurs when a gallstone becomes stuck in the cystic duct and causing severe abdominal pain that lasts longer than 6 hours. It is the most common complication of gallstone disease. 4) Chronic cholecystitis. This condition develops when there is long term (chronic) inflammation of the gallbladder. The wall of the gallbladder may be thickened and rigid. 5) Common bile duct stones (choledocholithiasis). This condition occurs when a gallstone passes through the cystic duct into the common bile duct. About 8 to 15% of people who have gallstones also have common bile duct stones. Most people who have common bile duct stones do not have symptoms. However, people who do have symptoms may develop life-threatening complications such as infection and inflammation of the bile duct or pancreas.

Gastronomy -

The study and appreciation of good food and good eating and a culture's culinary customs style and lore. Any interest or study of culinary pursuits as relates essentially to the kitchen and cookery and to the higher levels of education, training and achievement of the chef apprentice or professional chef.

Gene -

A natural unit of the hereditary material which is the physical basis for the transmission of the characteristics of living organisms from one generation to another. The basic genetic material is fundamentally the same in all living organisms; it consists of chain-like molecules of nucleic acids-deoxyribonucleic acid (DNA) in most organisms and ribonucleic acid (RNA) in certain viruses and is usually associated in a linear arrangement that (in part) constitutes a chromosome.

Generalizability -

The extent to which the results of a study are able to be applied to the general population of people that is comparable to the population studied.

Genetic engineering/ Genetic modification/ Genetic enhancement -

The selective and deliberate alteration of genes (genetic material) by man. This term has a very broad meaning including the manipulation and alteration of the genetic material of an organism in such a way as to allow it to produce endogenous proteins with properties different from those of the normal or to produce entirely different (foreign) proteins altogether. Other words applicable to the same process are gene splicing, gene manipulation, or recombinant DNA technology.

Genome -

The total hereditary material of a cell containing the entire chromosomal set found in each nucleus of a given species.

Glucose -

A sugar most commonly in the form of dextroglucose that occurs naturally has about half the sweetening power of regular sugar and does not crystallize easily.

Glutamate -

Glutamate is an amino acid that is necessary for metabolism and brain function and is manufactured by the body. It is found in virtually every protein food we eat. In food, there is "bound" glutamate and "free" glutamate. Glutamate serves to enhance flavors in foods when it is in its free form and not bound to other amino acids in protein. Some foods have greater quantities of glutamate than others. Foods that are rich in glutamate include tomatoes, mushrooms, parmesan cheese, milk and mackerel.

Glycemic index -

Glycemic index (GI) is a measure of how carbohydrate-containing foods affect blood glucose levels. It is assessed by having one or more people eat a specific amount of a single food [usually 50 grams of digestible carbohydrate (total carbohydrate minus fiber)] and then measuring the change in blood sugar levels compared with the levels achieved after they have eaten a control food containing the same amount of digestible carbohydrate, such as white bread or glucose. The average change in blood sugar levels over a set period of time relative to the levels after consumption of the control food, usually white bread or glucose, is the food's glycemic index.
GI is a useful scientific research tool. However, it is very difficult to apply the glycemic index to foods consumed in the real world environment, as GI can vary widely depending on the ripeness of a food, the degree to which a food is cooked, and other factors. That is why there are questions about its use as a measure on which to base dietary recommendations for the general population.

Glycemic load -

The concept of glycemic load was developed to give researchers a more accurate picture of the impact of carbohydrate consumption on the body. The glycemic load calculation takes into account the glycemic index of a specific food as well as the amount of carbohydrate in a serving of that food. To calculate glycemic load, you multiply the grams of carbohydrate in a serving of food by that food's glycemic index. As with glycemic index, glycemic load is a research tool but there are questions about its use as a measure on which to base dietary recommendations for the general population.

Glycerin -

A syrupy type of alcohol derived from sugar which is used in food flavorings to maintain desired food consistency.

Glycerol -

A colorless, odorless, syrupy liquid-chemically, an alcohol that is obtained from fats and oils and used to retain moisture and add sweetness to foods.

Glycogen -

Glycogen is the main form of carbohydrate storage in animals and occurs primarily in the liver and muscle tissue. It is readily converted to glucose as needed by the body to satisfy its energy needs.

Good Manufacturing Practices (GMP) -

The Food and Drug Administration’s (FDA’s) approval mechanism for a process to manufacture a given food or food additive. It is implemented instead of specific regulations.

Grains -

Grains are the seeds or fruits of various food plants including cereal grasses. The examples of wheat, corn, oats, barley, rye and rice provide a partial list. Grain foods include foods such as bread, cereals, rice and pasta.

GRAS (Generally Recognized as Safe) -

GRAS is the regulatory status of food ingredients not evaluated by the FDA prescribed testing procedure. It also includes common food ingredients that were already in use when the 1959 Food Additives Amendment to the Food, Drug and Cosmetic Act was enacted.

Guar gum -

A substance made from the seeds of the guar plant which acts as a stabilizer in food systems.