Our food is a combination of elements our bodies convert into energy through digestion. The digestion process begins in the mouth and is accelerated by the stomach where acids and enzymes break down what we’ve eaten into particles. The food particles travel to the intestines, where they are absorbed by fingerlike projections called villi, and carried into the bloodstream. 

Some nutrients, like fats and proteins, must travel to the liver in order to be processed. While carbohydrates easily break down into glucose when eaten and enter the circulatory system. Regardless of their path, all nutrients are delivered to cells and made into energy.

Carbohydrates “Carbs” are a macronutrient but not all forms are created equal. Simple carbs (cake, candy and soda) are quickly digested by the body and tend to spike blood sugar. Complex carbs (fruits, vegetables and whole grains) have a slower release into the bloodstream and are packed with vitamins, minerals and fiber.

Fats provide your body with energy and also support cell growth. They protect your organs, help keep your body warm and produce important hormones. Your body needs fats for the absorption of vitamins A, D, E and K.

Proteins are made up of amino acids, which are building blocks for your body's tissues such as muscle, skin and hair. Proteins also support the proper functioning of enzymes and hormones.

Fat soluble vitamins (vitamins A, D, E and K), are like oil in that they do not dissolve in water. They are absorbed with fats in the diet and stored in the liver and fatty tissue. However, most vitamins are water soluble—meaning they dissolve in water and are not stored in the body. Typically any excess of water soluble vitamins is filtered by the kidneys and excreted in urine.

Genetic testing can not yet determine food allergies or intolerances but genetic variants can indicate if you are likely to be sensitive to lactose or gluten.