Answer: Glucose uptake by muscle begins to decline, and there is an increased dependency on free fatty acids for energy metabolism.
Explanation:
Cooking changes the composition of carbohydrate to sucrose; this gives a natural sweetness to the food. This is the reason why starch-rich or carbo-loaded kinds of food are very enticing to the senses, because when they are cooked the food naturally releases these sweet aroma and taste that you cannot resist.
i don’t really understand the question could you word it better but subtract 71 and 108 that should
I believe this would be the second one.
hope this helps!
