Why do dietary proteins, fats and carbohydrates break down into simpler compounds?

Proteins, fats and carbohydrates that we get with plant and animal food cannot be absorbed in the form in which they came to us. If foreign protein or other large molecules get into the bloodstream of a person, they will either destroy the body or be destroyed by its immune system. That is why in the digestive organs, food proteins, fats and complex carbohydrates break down into components, from which other proteins, fats and carbohydrates characteristic of this organism and no other can be created. In the intestine, enzymes break down proteins into amino acids, fats into glycerol and fatty acids, and complex carbohydrates into glucose and other simple sugars. Food amino acids, glycerin and fatty acids, glucose are absorbed by the villi and transported to the cells.

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