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Talk:Grits

Baked Cheese Grits
While growing up in Fort Thomas, Kentucky (located at the EXTREME northern limit of the Upper South) I recall that the public school that I went to (Robert D. Johnson Elementary) would serve cheese grits for breakfast (which I would rarely arrive at as I walked to school and usually just made it in the nick of time) and then they would make a baked cheese grits cassarole for a side-dish which was served at lunch, those baked cheese grit cassaroles were fantastic, do other people in the South also eat left-over grits in this way or was it a unique thing. It would be cool to have a section in the article that might include the various ways that grits are prepared and served (maybe by region, city, or state). A few simple recipes might also enrich this article. Thanks —Preceding unsigned comment added by 4.224.0.193 (talk) 15:44, 29 June 2008 (UTC)
 * I love cheese grits casserole! I wouldn't mind seeing a picture of grits prepared in this fashion as well. The grits in the main article's photo look watered down. here is a photo of a casserole: . I wish I had a non copyright pic.

Alternate or Alternative
These are two completely different words. Collectively the United States seems to be completely unable to learn the distinction, which is quite a simple one, really... —Preceding unsigned comment added by 81.79.175.13 (talk) 20:39, 31 March 2008 (UTC)

Sweet Tea
Why the link to Sweet Tea? Is this a drink especially commonly taken with grits? If so, that should be mentioned in the article. If not, the link seems out of place. - Molinari 20:54 1 Jul 2003 (UTC)

Hey now
Hey now, Micheal Tinkler, don't start something with NC. We eat grits the way the rest of ya'll do, with salt, pepper, cheese, or bacon. Maybe some others try weird things, but thats not the norm up here. I've lived here all my life and so have my parents and grandparents. By the way, most bbq is either tomato based in the western part of the state, and vinegar based in the eastern part. Mustard may be out there, but its not common. Also, many people out of the South have not heard of grits, much less tried them. We should go out and propogate a correct image of grits to the rest of the country, none of this brown sugar mess.

Tarot Grits Station the all grits kitchen, will sweep up the grits under the proverbial rug all across the nation. There are more than 1 zillion ways to prepare grits, and the ten zillionth grit was recently cooked up. — Preceding unsigned comment added by 97.104.192.116 (talk) 09:56, 10 May 2018 (UTC)

Polenta
So isn't this just a dialect word for polenta then? Chameleon 14:56, 14 Sep 2004 (UTC)

-I think grits are actually ground hominy. This is what I've always been told growing up in Oklahoma.

 * Unsigned comment was not me.
 * Yes, proper grits are ground hominy, although most of what's sold as grits today are actually polenta. I almost corrected the article, but looking in the revision history it looks like this has been done MANY times before and one particular editor keeps reverting inaccurate texts. I don't feel like an edit war right now. Arker 21:12, 18 October 2005 (UTC)

 * The USDA recognizes "corn grits" as distinct from "hominy grits". Both are legally grits under US law. 96.11.107.227 (talk) 13:47, 23 November 2023 (UTC)

Is that slashdot reference at the end really pertinent to the article? The topic is only tangentially related to the topic, and references a rather minor and childish aspect of a completely unrelated topic. I’m sure there are many wikipedia users that consider slashdot to be the most important website in the history of the universe, but that section just seems painfully out of place to me. --160.39.194.52 03:05, 29 Sep 2004 (UTC)

 * Yes, and done! Thanks for calling attention to this silliness that has afflicted Wikipedia of late. Pollinator 13:40, Sep 29, 2004 (UTC)

It was me ... I had read the Slashdot Trolling Phenomena page, and didn't know what grits actually were. So after I found the page, I linked back to the 'hot grits'. I guess at the time I figured it was a fun fact about an otherwise uninteresting food. I'm happy with your decision to remove it. Cheers guys! Ppe42 08:52, Oct 6, 2004 (UTC)

Whatever one's opinion, the article as it stands is confusing. It says that grits shouldn't be confused with polenta, yet gives no indication of what distinguishes one from the other. And it's not talking about hominy grits, just plain grits versus polenta.

I'd add the clarification myself, but as far as I can tell, there *is* no difference, so how can one help but confuse them?

If there really is no difference, perhaps "grits" should simply redirect to "polenta", and this article be stripped down to be "hominy grits" specific. — Preceding unsigned comment added by 174.115.221.137 (talk) 18:51, 25 January 2017 (UTC)

G.R.I.T.S.?
This is colloquial? I've never in my life heard anyone use it, outside of one rather poor and off-colour website. Arker 21:09, 18 October 2005 (UTC)

My sister has a G.R.I.T.S. hat, I think it's something like Girls, Inc. -- Darth Katana X

G.R.I.T.S. stands for Girls Raised In The South. It is a franchise started by Deborah Ford who has written several books such as "Puttin' On The GRITS" Georgia Gentleman

So why does "hot grits" redirect here, instead of a disambiguation page?90.96.124.14 (talk) 20:04, 26 May 2016 (UTC)

Grits mill?
"Almost every community in the South had a grits mill until about a generation ago, with families bringing their own corn to be ground, and the miller retaining a portion of the corn for his fee."

Okay, well, first of all, they were grist mills, not grits mills - of that one, I'm 100% certain - I did some work at a restored grist mill as part of a re-enactment community some years ago. Also, not all grist mills sieved their grist into meal and grit. Many were sophisticated enough to have adjustable grindstones - when the stones were set closer together, they produced meal, and when they were spaced, they produced grits (or hominy, depending on who you talk to).

Second, how do we define "generation" here at Wikipedia? Because, unless we're defining "generation" as 50-60 years, then the above statement isn't accurate. The last "community" grist mills closed up shop for regular operation back in the early '50's, and nearly all of them were out of business and out of existence by the early '40's. This is from personal experience, not from any source, so I can't really document it. If anybody has some more definite backing, that would be appreciated.

Reading that way the article's written, it makes those of us from "down here" sound like we're living in a bunch of hayseed little towns that just recently stopped having hitching posts out in front of the General Store where we could buy penny candies and sorghum molasses in bulk rather than in cans, when we've actually been - for the most part - eating "store-bought" grits for three of four generations. I don't disagree with the image that we milled corn - that's accurate. But I'd really like to see some language that reflects an accurate timeline - maybe something like, "Until the early parts of the 20th century, most rural areas in the Southern United States were served by a local grist mill, where local farmers could take their corn crop to ground. The miller would produce the desired 'grist' from the farmer's shelled crop, and retain some portion of the crop in payment." Any disagreement on this change?

-- Lee Greenway, Macon, Georgia (nonregistered user)

 * I agree with you 100%. And, for the record, we still had a community GRIST meal here as late as 20 years ago. I know, because I took grain there regularly until it shut down.

 * I think there may even have been a revival since the last of the old-time ones shut down - there's been a real revival of interest in the old ways lately.

 * At any rate, I'm quite disgusted with this page, but looking at history I see the errors have been corrected many times - and inaccurate texts reverted many times. If you feel like cleaning the thing up, I'm in favour. Perhaps you should register an account and be ready for some attacks, however.            Arker 16:36, 25 October 2005 (UTC)

 * Since this controversy arose, I've talked with two old time millers, who ran mills in this area (SC - the heart of grits country) until they shut down. Also a couple of old farmers who remember taking corn to the mill. They all agreed that it is GRITS mill, not grist. There may be regional variations, but you can't get more southern than here. Pollinator 04:31, 2 December 2005 (UTC)

Actually they are almost universally known as 'Grist Mills'. It might be pronounced 'grits mill' in localities of SC, but its spelled 'Grist', as a grist is the thing which comes out of the mill, be it corn grits, or corn meal, or wheat flour. I live in the heart of Appalachia, and have been all over the south from here to FL and all parts in between and have never seen a restored 'grits mill'.I have seen plenty of 'grist mills'. I have a couple operational grist mills not 10 miles from my house. In certain localities, it might be 'grits mill' because thats all they ever ground was corn, and indeed a certain set of stones on the mill might be setup specifically for 'grits' isntead of meal.

BTW, Hominy grits was a product often considered inferior. The best grits and corn meals (especially in Appalachia), socially, were made of white corn. Yellow corn was animal feed. If you came to school with yellow corn bread, it meant your pappy was either lazy and didn't provide for his family, or an idiot who didn't plant enough eating crop, forcing you to eat animal fodder, and therefore didn't provide for his family. If you came to school with yellow corn bread, you ran behind a tree somewhere with the other kids who had yellow cornbread, or alone if possible, and ate it as quick as possible so as to avoid teasing.

Somewhat of a solution, then, was to 'Hominy' the corn, which which you could do with cheap, yellow corn, thereby stripping off the husk and lightening the kernel, making corn meal that was a step above animal fodder, but still 'socially lacking'. --B.ellis 19:18, 13 January 2006 (UTC)

A Breakfast Food...?
Hello, where's the guide for the real Grits? You know, the band Grits? I see that less popular bands aren't graced by professional articles, or articles at all here, but Grits is a popular band! I suppose I should write it myself. -- Darth Katana X

Grits are popular food in Southern Manchuria
Grits made from corns are popular food in Southern Manchuria where they are called "gezi (geh-zi)".--Manchurian Tiger 18:29, 2 February 2006 (UTC) Yes, you should. --Quasar 15:42, 22 June 2006 (UTC)

Use of Grits in Fiction
We need to start a collection of these, starting with My Cousin Vinny and the instant grits line.--BohicaTwentyTwo 18:24, 17 February 2006 (UTC)
 * Roots, too, with the, "Grits, dummy!" line. -- 12.116.162.162 21:41, 14 March 2007 (UTC)
 * Yes, an 'in (popular) fiction' section should be added. --Safe-Keeper 20:25, 28 May 2007 (UTC)

grits w/ butter,sugar (white), and milk
5-21-06: I moved to Dallas,TX approx 8 mos ago. I went to a small 24hr chain restaurant that has grits as an included side order with pretty much every plate. So, I had grits for the first time in my life (at age 41). I had vaguely heard of grits now and then in my life but had never seen them in a restaurant (i'm from new mexico-by the way new mexico is not part of mexico, it is one of the 50 states of the usa) and although they were on the shelf by the oatmeal and cream of wheat I just never thought of trying them. Well, when the waitress brought them out, since I had seem then by the above mentioned items at the store and had no idea how most people eat them I doctored them up like I do oatmeal of cream of wheat (just a bit of butter [margarine realy], a bit of sugar [white], and a little milk). Well of course it was just like eating a bowl of cream of wheat pretty much as the flavor was dominated by the added ingredients (yes I know one if from corn and the other from wheat). I loved it! I actually went to the store and bought grits for my house! I saw that one person on here stated-I have never put cheese on my cream of wheat. Well, try it, you might like it. I don't think I will ever try grits the way most people eat them as I started the sweet way and that is the only way I think of them, as a sweet/creamy item. By the way, I have found out in the last 8 months that pretty much no one else in the usa knows about/eats green chile like we have in new mexico. It has been a staple of my diet since I was a late teen and was exposed to it. It is really, really hard to find in texas. Everyone here knows about red chile (which is simply the ripened green chile) but not the green. I get the strangest looks when trying to find what was available in every supermarket in NM.

Woah, that makes my eyes hurt just glancing at it! If wikipedia doesn't have a rule against yelling, i think it should.. --Quasar 15:42, 22 June 2006 (UTC)

Feel free to re-edit it, its obvious that the contributor was just trying to make a very sensible point about how they eat grits. Im sure you're eyes will survive. 86.143.216.241 20:13, 18 September 2007 (UTC)

Fixed the case.H.E. Hall (talk) 16:52, 9 December 2008 (UTC)

Nutritional value?
Anyone have any info on the nutritional value of grits? Particularly the ones sold in supermarkets now, or the homony grits versus the yellow grits?

--Quasar 15:44, 22 June 2006 (UTC)

Nutrition Facts from a Quick Grits Container: For serving size = 1/4 cup (37g): calories 130, total fat 0.5 g, Sodium 0 mg, Total Carbohydrate 29 g, Protein 3g -- cheers H.E. Hall (talk) 16:59, 9 December 2008 (UTC)

Ronnie Coleman?
What does ronnie coleman have to do with grits?

 * Nothing. Edits adding Ronnie are vandalism done by sockpuppets of danwat1234. Generally this user makes the same edits over and over again with different accounts - grits, buttocks and Ronnie Coleman are favorite targets. Yankees76 04:30, 14 July 2006 (UTC)

Ronnie Coleman likes to have White Hominy grits with 1 to 3 thin slices of cheddar cheese on top and egg whites mixed in.
 * So?

Grits photograph
The photo with the half-eaten chicken wing is gross. I know this is an encyclopedia, not a restaurant menu, but maybe someone who eats these things could take a prettier pic? heh.

 * i agree with this. it also doesnt provide a very clear picture of the grits. i've never eaten grits, and i dont know what it is in that picture. Admiralakbar 17:36, 31 July 2006 (UTC)

 * I didn't realise there was a half eaten chicken wing in the photo. I was too busy trying to work out who eats grits with a waffle and orange slice.Schaddm 03:40, 8 September 2006 (UTC)

 * I EAT GRITS!!! I think that the current photo looks like Grits soup... I have only seen grits that watery at a restaurant and they were trying to stretch them to serve as many people as possible. Here is a link to what most people eat actually looks like: . I live in Alabama and I never see it that watery. Perhaps we should have a photo like the one I linked to as a secondary photo to go elsewhere in the article. Dreammaker182 18:37, 20 September 2009 (UTC)
 * I will change the photo to this one:http://upload.wikimedia.org/wikipedia/commons/0/06/Grits1.jpg Dreammaker182 19:41, 20 September 2009 (UTC)

In popular culture
Mention has to be made at least of my Cousin Vinnie, where Grits are an important part of story, since they in part help innocenting the youths (or "youss"). --WhiteEcho 05:20, 17 July 2006 (UTC)

During the My Cousin Vinny part of the article it states that it is a myth that grits can't be cooked in 5 minutes by referencing a recipe. However, the recipe linked to is for instant grits. Part of the testimony in the scene of My Cousin Vinny is that no self-respecting Southerner would use instant or quick grits. I don't know if the myth part needs to be deleted altogether, or if there needs to be more info on the fact that there are quick, instant, and regular grits. Copeland1013 (talk) 06:00, 6 April 2010 (UTC)

The facts of grits

 * Grits, 07:00, 3 September 2006, Cribcage, Meals - "Removed {fact}. No reason to single this out when nothing, including the "condiments and preparations" that actually DO claim to be common, are unsourced. Placed {Unreferenced}.)"

I moved the "meals" out into their own section, they were in the list of common things. And I singled out "squirrel" because it was (or rather I strongly consider it) derogatory. But I do agree that the whole thing needs citations. Just gotten a bit numb to it, because many articles I see need citations.

The squirrel article says "…until recently…", I accept that, and something like that phrase should be in the line of this article.--Charles Gaudette 18:41, 3 September 2006 (UTC)

Condiments and Preparation
What is this, the postmodernist's guide to grits eating? Peanut Butter? Is this section just a place where anyone who is down to a sack of grits and some syrup in the pantry gets to throw in a bullet item?

Half of these concoctions you wouldn't feed to the pigs.

Is bacon a "condiment" or "preparation"? Neither I would say. A condiment is a sauce or relish or seasoning. Preparation is boiling or steaming or frying. Bacon is more accurately an ingredient or addition. "Crumble some smokey bacon on top." "Serve grits with ketchup that has been applied to a hotdog". Now THOSE are examples of "preparation".

What does this mean: "A variety is attained when other foods are in the grits." Huh? Of course a variety is "attained", you've just added another ingredient. That's what a variety is.

"These are common:" Are you kidding? There wouldn't be five people on the planet who eat apple butter with their grits. You really need to verify all of the people who actually eat ketchup with grits before you could possibly put it on the list of common condiments (at least it is a condiment).

Perhaps this section should be called "Weird Food Combinations Involving Grits Eaten by At Least One Person".

Cheers, Schaddm 04:16, 8 September 2006 (UTC)

Condiments and preparations
Continuing the thread above, I think that the pointless section called "Condiments and preparations" should be removed. It is unsourced, and people will add whatever they like to their grits, that doesn't mean we should listify those toppings ad nauseum. (jarbarf) 21:42, 1 February 2007 (UTC)

Recipe
I deleted the recipe at the very end. It seems completely extraneous, especially as there is a link to the wiki cookbook site right there.Arbadihist 07:24, 9 April 2007 (UTC)

Grits are not made from plantains
Someone put in a phrase saying that grits could also be made from "fermented plantains", which is obviously incorrect.

Singular versus plural
Someone keeps deleting the instructive paragraph about singuler versus plural, which addresses a question that is frequently asked. What's the problem here? I have restored it.
 * It looks like it's unsourced personal commentary and isn't encyclopedic. I've removed it as per WP:ATT--Yankees76 20:03, 5 June 2007 (UTC)
 * Well, it isn't either of those things, so I've restored it once again. Please note direct citations to sources Barbara Kafka and Lillian Hellman. And since when was not discussion of pronunciation encyclopedic?
 * Again - it's personal commentary. "Until recently, "grits" was considered singular" - says who? Southerners, seeing this erroneous usage in print, began assuming that it must be correct, and this usage has spread Who is this statement attributed to? It sounds alot like original research I'm also curious how a microwave cookbook could be considered a reliable source for an entire section on the pronunciation of grits? With regards to using Hellman as a source, Wikipedia is not the place for unpublished analysis or synthesis of published material.
 * I'd say the information in the entire section can be re-written minus the personal analysis and fit in one sentence that says something like "Grits may properly be used as either singular or plural in writing and speaking and and can be used with a singular or plural verb at the option of the speaker. . As such I've again removed the paragraph in question until the issue is addressed here. --Yankees76 22:08, 12 June 2007 (UTC)

 * Looks to me like the issue HAS been addressed here. —Preceding unsigned comment added by 4.245.182.75 (talk • contribs)
 * Yes it has - as per WP:CITE, Any material that is challenged and for which no source is provided may be removed by any editor. As such I've removed this material is not being cited by a reliable source and being original research. Edit warring will not get your material included in to the article. I've proposed a solution above. --Yankees76 22:43, 12 June 2007 (UTC)
 * Good gosh... Pants are worn, and grits is eaten? No. Grits are eaten. I certainly count this as plural. --71.207.224.186 (talk) 19:53, 14 September 2009 (UTC)
 * I don't have a problem with that. However the article is about the dish, and in Wikipedia, a dish is singular.GliderMaven (talk) 20:02, 7 March 2018 (UTC)

If the word really can be both a countable and non-countable noun, then it would be very unusual. This isn't determined by whether its ending appears plural but by the number of the verb used with it. My hunch is that it's treated as a countable plural but without a singular. Would people say: "This grits is good."? They would say "These oats are good." and "This porridge is good." — Preceding unsigned comment added by 80.189.103.145 (talk) 15:52, 4 June 2011 (UTC)

Given that it apparently can be properly either singular or plural, I've made it singular, because that works better with the policies of Wikipedia, which (for good or bad) prefers singular everywhere for pretty much everything. GliderMaven (talk) 19:55, 7 March 2018 (UTC)

Kerna/els
I was just about to "correct" kernals to kernels when I wondered: is this an Americanism or a typo? thought I'd better ask rather than provoke yet another anglo-american spellings argument. Totnesmartin (an interloping brit) 13:45, 9 October 2007 (UTC)

 * You are correct, Totnesmartin--"kernal" was a typo. It's spelled "kernel" here in America as well. Cheers to our friends across the pond! Venku Tur'Mukan (talk) 16:05, 29 September 2011 (UTC)

Official State Food
The source for the "1973 South Carolina adopted grits as its state food" fact is a bill introduced in 2000 that as far as I can tell, never passed. The website for South Carolina: http://www.scstatehouse.net/studentpage/symbols.htm does not mention it either. Though a few other websites do so without sources and with the year 1976. Much more info is available on the fact that in 2002 Georgia adopted grits as its official prepared food.

edit: changed as such

164.62.7.74 14:20, 1 November 2007 (UTC) CBry

Soaked in Lye?
Isn't it true that hominy grits are made by soaking the corn in lye (perhaps to remove the yellow husk, as someone else has mentioned in this comments sections)? I always wondered how they can do that without making the grits poisonous. I looked it up on Wikipedia for an answer and was disappointed to find no explanation. Does anyone know about this lye business?

 * I think your referring to Nixtamalization. --Arm (talk) 11:02, 20 August 2008 (UTC)

cats
I rmved 2 categories, because the article is already in Soul food, which is a sub-cat of the 2 i removed. Being in the subcat automatically makes an article part of the parent cat.YobMod 16:11, 23 April 2009 (UTC)

additional photos and dishes
I think that we should include additional photos and dishes that include grits. Grits are commonly eaten with other foods much like rice and or whole kernel corn (maize). All of these photos are creative commons. Plain grits, these aren't as watery as the ones in the current picture: Shrimp and grits with a sauce; this is a common restaurant dish: Another alternative to the current photo but with black pepper.: solidified grits, as they cool down, they solidify: Cheese Grits: Cheese Grits Soufflé/casserole: Shrimp with cheese grits, photo has ingredients listed: Calabash Chicken and cheese grits: Fish and Grits:

I would add a gallery, but I don't have the wiki knowlege to do so. Dreammaker182 19:07, 20 September 2009 (UTC)
 * I just realized that some of the images I included may not be candidates for wikipedia because of restrictions. Dreammaker182 19:11, 20 September 2009 (UTC)

Grits=Middlings
Several things have been left out of this article which can be discovered by very little examination of other websites. Southern grits are the middlings of corn (maize), that is the major portion of the kernel minus most of the bran and the germ. They are separated in the mill using air; the bran is lightest and falls out first, then the middlings, then the germ and heavier portions fall on through to become corn meal. This is not mentioned in the text.

The better grades of corn meal include the middlings. Grits is a very old millers' word for the middlings and was used for all kinds of grain, not just maize. Halfelven (talk) 21:00, 23 August 2010 (UTC)

"Grits are a porridge made from boiled cornmeal. " - This is incomplete, since the product is still called grits, even before it is cooked. (In fact, this package of corn puffs that I have here right now, lists "Maize grits" as the first ingredient.) Drsruli (talk) 00:42, 21 June 2022 (UTC)

Hominy Grits
No one grinds grits from hominy which is nixtamalized maize. You can't, it's too soft. Grits are sometimes called hominy grits and here hominy just means maize and also may be used because like hominy, grits have had the bran removed. Halfelven (talk) 21:00, 23 August 2010 (UTC)

 * Wrong. It is possible to get hominy grits in the USA. Just do a google search for "Hominy grits". 96.11.107.227 (talk) 13:46, 23 November 2023 (UTC)

Lost little articles
Some related articles exist - groat (grain), grit (grain), Rødgrød - which are at immediate risk of deletion. Some of their talk page comments might be of interest to editors of this article. Is it appropriate for some of these articles to be merged into this one? Mike Serfas (talk) 17:32, 18 April 2010 (UTC)

Grits
In the Ohio area? Grits are known as Goetta,  You go into a Cincinnati Resturant for breakfast? You ask for Grits? You will get Goetta. —Preceding unsigned comment added by 96.230.238.35 (talk) 13:57, 13 February 2011 (UTC)

Etymology
I don't get this etymology from Grütze <- Italian gruzzo. The Italian part is not plausible - Grüze is in fact from the Old High German gruzzi, related to other similar words in other Germanic languages including Old English. And, indeed, the Italian word too is claimed to be from Lombardic, another Germanic language (Vocabulario lo Zingarelli, Milan: Zannichelli, 2011), although given the five centuries between the decline of the unwritten Lombardic language and its first Italian citation, it's quite plausible it might have come from another Germanic dialect.

However, there is no need to derive it from German when it is a perfectly good English word. Grits can be traceable in English back to Old English grytt or grytte and is related to the Norwegian grøt or graut 'porridge' (and indeed OHG gruzzi). Greets is a good dialect spelling, while the spelling had standardized as grits in British literary English by the eighteenth century. In British usage it meant coarsely crushed oatmeal, alongside groats. And as for the dish, the first citation of grits in the OED runs: "Of the greates or grotes ... boyled in water with salt they make a kinde of meate" (T. Cogan, Hauen of Health, 1584), where meat is naturally being used in its older meaning of 'food'. And the association with the dish continues, tho' the dish itself is porridge (or, made with finer oatmeal, gruel) in British usage. Grits has now, I think, disappeared from standard British use (replaced by oatmeal, porridge oats or - in Scottish usage - groats), so we Brits generally tend to think of grits as being a US word now. Still, I think it does survive dialectally here still East of the Atlantic. JESL2 (talk) 08:31, 13 April 2011 (UTC)

 * The etymology is a bit obscure but the word occurs all over Europe, also in Latvian. So, possibly it is a very old Indoeuropean word. Here are some quotes from several on-line sources:

 * ''grit (n.) O.E. greot "sand, dust, earth, gravel," from P.Gmc. *greutan "tiny particles of crushed rock" (cf. O.S. griot, O.Fris. gret, O.N. grjot "rock, stone," Ger. Grieß "grit, sand"), from PIE *ghreu- "rub, grind" (cf. Lith. grudas "corn, kernel," O.C.S. gruda "clod"). Sense of "pluck, spirit" first recorded Amer.Eng. 1808.

 * ''gröt, fsv. gröter = isl. grautr, da. grød; av germ. *grauta-; i avljudsförh. till ty. grütze (*grut-) o. gryt (*greut-), till en rot med grundbet. ’krossa el. mala grovt’; se gryt. - Formellt identiskt är nog västgerm. *grauta- (ty. gross, eng. great), egentl, ’grovkornig’ o. dyl.

''
 * Die Grütze, plur. inus. grob gemahlnes und von allen Hülsen gereinigtes Getreide. Hafergrütze, Gerstengrütze, Buchweitzengrütze. Ingleichen die daraus gekochte Speise. Figürlich, doch nur in den niedrigen Sprecharten, Gehirn, Verstand. Grütze im Kopfe haben, Verstand besitzen, so wie man von einem dummen Menschen sagt, er habe Spreu oder Häckerling im Kopfe. Ein Kopf der von Natur mehr Spreu, als Grütze führt, Günth. Bey andern hingegen bedeutet Grütze im Kopfe haben, nehmlich statt des Gehirnes, dumm seyn.

 * Grütze Im Nieders. Grütt, und mit Versetzung der Buchstaben Gorte, im Dän. Grod, im Angels. Grut, im Engl. Grout, im mittlern Lat. Grutum, Grutellum, Gruellum, im Franz. Griotte, Gruau, im Poln. Gruza, Gryzka; alles von dem Zeit=Worte grutan, zermalmen, und folglich mit Pfeil-IconGraus, Pfeil-IconGries u. s. f. aus einer Quelle; s. diese Worter, imgleichen Reissen, und Schroten. In einigen Gegenden, besonders Oderdeutschlandes, ist dieses Wort männliches Geschlechtes, der Grütz. Im Lettischen bedeutet Grudas ein Korn.

 * greut- English meaning: to press; curds - German meaning: `dr„ngen, zusammendrµcken; Quark = zusammengegangene Milch' - Material: Ir. gruth (*grutus) `geronnene Milch, Quark'; - ags. cr³dan `dr„ngen', engl. to crowd `(sich) dr„ngen', mnl. kruden, mhd. kroten `dr„ngen', ags. crod n., mhd. krot `Gedr„nge, Bedr„ngnis', mengl. crudes, curdes, nengl. curds `Quark'.

 * GRUTUM, Leguminis species, alias Granamelum : Anglis Grout, a Saxonico Grut, Far, condimentum cerevisiæ, zea, alica. Liber Rames. sect. 144 : Decem mittas de braseo, et 5. de Gruto, et 5. mittas farinæ triticeæ, etc. les Bénédictins de St. Maur, 1733-1736. Grudum. Contractus anni 1282. et Chartulario Fiscamnensi : Vendidi... undecim quarterios bladi et sex boissellos Grudi ; id est, Hordei ad conficiendam cerevisiam accommodati, ut mox dicetur : qua notione vox Gallica Gru etiam accipitur in Chartulario Gemmeticensi tom. 1. pag. 30 : A raison dequoi les gens du Roy nostre dit Seigneur, ou les ayans cause, prennent audit moulin chacun an cinquante-deux boisselets de moulte, ainsi qu'elle vient, moitié res et moitié combles à la mesure en quoy on reçoit laditte moulte, et une somme de Gru. Grutdum, Eadem notione. Vide in Mina. P. Carpentier, 1766. Grust, in Lit. remiss. ann. 1383. ex Reg. 123. Chartoph. reg. ch. 221. Aliæ ann. 1477. in Reg. 206. ch. 1003 : Le suppliant "(brasseur)" conduisit une charretée de grain ou Gru pour mouldre au molin.

''
 * One should recall that the Latin may refer to Medieval Latin, and therefore possibly be influenced by more modern Germanic languages. Still, the word been used for both porridge or watery fine sand mix in many parts of Europe. The similarity probably not coincidental and an ancient origin appears as good as a more recent one, especially for something as 'simple' as porridge which must have been the staple food for millenia. Sorry for the overlength quotes. — Preceding unsigned comment added by Preferences (talk • contribs) 08:17, 13 June 2011 (UTC)

I'm going to go ahead and change this. It's an attested word in English going back to Old English, as your source indicates, but you've made the mistake of looking up "grit", rather than "grits". They have the same PIE root, but were separate in OE, "grytt" being the source of "grits" and "greot", as you say, being the source of "grit", meaning sand or gravel. http://www.etymonline.com/index.php?term=grits, http://www.etymonline.com/index.php?term=grit. As it's an OE word, I don't see how German and French dictionaries add to the discussion. — Preceding unsigned comment added by Meesher (talk • contribs) 22:34, 27 August 2011 (UTC)

Seminole sofkee
Seminole sofkee is made from rice and not corn. Sofkee redirects to "grits". Any thoughts? Traumatic (talk) 12:14, 19 May 2012 (UTC)

Grits
At the very beginning or the article a similarity is drawn between gritts, polenta and "farina". I believe this word should be spelled "farinata". Farina in Italian is simply flour, while farinata is a large backed sort of pancake made with garbanzo beens flour.

Friendly

Roberto Ballabeni

It probably means farina in the American sense, a hot cereal made of wheat. Drsruli (talk) 00:43, 21 June 2022 (UTC)

Grits
At the very beginning or the article a similarity is drawn between gritts, polenta and "farina". I believe this word should be spelled "farinata". Farina in Italian is simply flour, while farinata is a large backed sort of pancake made with garbanzo beens flour.

Friendly

Roberto Ballabeni — Preceding unsigned comment added by 82.226.247.12 (talk) 08:45, 11 November 2012 (UTC)

 * It probably means farina in the American sense, a hot cereal made of wheat. Drsruli (talk) 00:44, 21 June 2022 (UTC)

Yankees
Only go't damn Yankees put milk in their grits. — Preceding unsigned comment added by 72.25.108.48 (talk) 10:04, 22 February 2013 (UTC)

You can probably blame the US Army for that. My first experience with grits came in basic training in 1984, I thought it was cream of wheat, and it ate it with Sugar and Butter, like I had Cream of Wheat. I also know nearly every other recruit with me from the north thought it was Cream of Wheat. All the guys from the South thought that this was how "gotdamn Yankees" ate their grits. It was two years and a continent later 16:06, 30 June 2013 (UTC)16:06, 30 June 2013 (UTC)I actually watch someone from the South put their eggs and bacon, along with butter, salt, pepper and hot sauce on their "Cream of Wheat" and asked if that is how they ate it in East Texas. He said no, it was how they ate grits in East Texas. Lesson learned, and they do taste better with Bacon eggs and pepper than with sugar and butter. I have eaten more grits in the last 29 years than cream of wheat. My dad told me that the same thing happened with him in the Army 20 years earlier. 16:06, 30 June 2013 (UTC) — Preceding unsigned comment added by 108.241.120.20 (talk)

sorry but this article is too favorable to grits
many nutrition sites are reporting that grits have near-zero nutritional value, and worse they are prepared with very high-fat mixes. i'm not attacking the product, just saying what is out there - example:

http://www.shape.com/healthy-eating/diet-tips/7-foods-nutritionist-would-never-eat?page=7 — Preceding unsigned comment added by 108.184.252.247 (talk) 06:19, 9 June 2013 (UTC)

"Another hyper-refined carbohydrate, grits are the small leftover pieces from corn processing. Nutritionally speaking, grits lack significant amounts of vitamins or minerals. They contain a minute amount of fiber and no essential fats. Their flavor is lacking and thus butter or heavy cream is used to make them palatable, bringing together the blood-vessel-destroying, unholy marriage of simple carbohydrates and saturated fat." — Preceding unsigned comment added by 108.184.252.247 (talk) 06:22, 9 June 2013 (UTC)

There is an old saying in the Deep South referring obliquely to the lack of food value in grits: Grits ain't groceries, i.e., food to fill the belly, & little more.

license: Creative Commons - Attribution Share-Alike - https://creativecommons.org/licenses/by-sa/4.0/

title: Talk:Grits


text:
Giant planet

A giant planet, sometimes referred to as a jovian planet (Jove being another name for the Roman god Jupiter), is a diverse type of planet much larger than Earth. Giant planets are usually primarily composed of low-boiling point materials (volatiles), rather than rock or other solid matter, but massive solid planets can also exist. There are four such planets in the Solar System: Jupiter, Saturn, Uranus, and Neptune. Many extrasolar giant planets have been identified.

Giant planets are sometimes known as gas giants, but many astronomers now apply the term only to Jupiter and Saturn, classifying Uranus and Neptune, which have different compositions, as ice giants. Both names are potentially misleading; the Solar System's giant planets all consist primarily of fluids above their critical points, where distinct gas and liquid phases do not exist. Jupiter and Saturn are principally made of hydrogen and helium, whilst Uranus and Neptune consist of water, ammonia, and methane.

The defining differences between a very low-mass brown dwarf and a massive gas giant are debated. One school of thought is based on planetary formation; the other, on the physics of the interior of planets. Part of the debate concerns whether brown dwarfs must, by definition, have experienced nuclear fusion at some point in their history.

Terminology
The term gas giant was coined in 1952 by science fiction writer James Blish and was originally used to refer to all giant planets. Arguably it is something of a misnomer, because throughout most of the volume of these planets the pressure is so high that matter is not in gaseous form. Other than the upper layers of the atmosphere, all matter is likely beyond the critical point, where there is no distinction between liquids and gases. Fluid planet would be a more accurate term. Jupiter also has metallic hydrogen near its center, but much of its volume is hydrogen, helium, and traces of other gases above their critical points. The observable atmospheres of all these planets (at less than a unit optical depth) are quite thin compared to their radii, only extending perhaps one percent of the way to the center. Thus, the observable parts are gaseous (in contrast to Mars and Earth, which have gaseous atmospheres through which the crust can be seen).

The rather misleading term has caught on because planetary scientists typically use rock, gas, and ice as shorthands for classes of elements and compounds commonly found as planetary constituents, irrespective of the matter's phase. In the outer Solar System, hydrogen and helium are referred to as gas; water, methane, and ammonia as ice; and silicates and metals as rock. When deep planetary interiors are considered, it may not be far off to say that, by ice astronomers mean oxygen and carbon, by rock they mean silicon, and by gas they mean hydrogen and helium. The many ways in which Uranus and Neptune differ from Jupiter and Saturn have led some to use the term only for planets similar to the latter two. With this terminology in mind, some astronomers have started referring to Uranus and Neptune as ice giants to indicate the predominance of the ices (in fluid form) in their interior composition.

The alternative term jovian planet refers to the Roman god Jupiter—the genitive form of which is Jovis, hence Jovian—and was intended to indicate that all of these planets were similar to Jupiter.

Objects large enough to start deuterium fusion (above 13 Jupiter masses for solar composition) are called brown dwarfs, and these occupy the mass range between that of large giant planets and the lowest-mass stars. The 13-Jupiter-mass cutoff is a rule of thumb rather than something of precise physical significance. Larger objects will burn most of their deuterium and smaller ones will burn only a little, and the value is somewhere in between. The amount of deuterium burnt depends not only on the mass but also on the composition of the planet, especially on the amount of helium and deuterium present. The Extrasolar Planets Encyclopaedia includes objects up to 60 Jupiter masses, and the Exoplanet Data Explorer up to 24 Jupiter masses.

Description
A giant planet is a massive planet and has a thick atmosphere of hydrogen and helium. They may have a dense molten core of rocky elements, or the core may have completely dissolved and dispersed throughout the planet if the planet is hot enough. In "traditional" giant planets such as Jupiter and Saturn (the gas giants) hydrogen and helium make up most of the mass of the planet, whereas they only make up an outer envelope on Uranus and Neptune, which are instead mostly composed of water, ammonia, and methane and therefore increasingly referred to as "ice giants".

Extrasolar giant planets that orbit very close to their stars are the exoplanets that are easiest to detect. These are called hot Jupiters and hot Neptunes because they have very high surface temperatures. Hot Jupiters were, until the advent of space-borne telescopes, the most common form of exoplanet known, due to the relative ease of detecting them with ground-based instruments.

Giant planets are commonly said to lack solid surfaces, but it is more accurate to say that they lack surfaces altogether since the gases that form them simply become thinner and thinner with increasing distance from the planets' centers, eventually becoming indistinguishable from the interplanetary medium. Therefore, landing on a giant planet may or may not be possible, depending on the size and composition of its core.

Gas giants
Gas giants consist mostly of hydrogen and helium. The Solar System's gas giants, Jupiter and Saturn, have heavier elements making up between 3 and 13 percent of their mass. Gas giants are thought to consist of an outer layer of molecular hydrogen, surrounding a layer of liquid metallic hydrogen, with a probable molten core with a rocky composition.

Jupiter and Saturn's outermost portion of the hydrogen atmosphere has many layers of visible clouds that are mostly composed of water and ammonia. The layer of metallic hydrogen makes up the bulk of each planet, and is referred to as "metallic" because the very high pressure turns hydrogen into an electrical conductor. The core is thought to consist of heavier elements at such high temperatures (20,000 K) and pressures that their properties are poorly understood.

Ice giants
Ice giants have distinctly different interior compositions from gas giants. The Solar System's ice giants, Uranus and Neptune, have a hydrogen-rich atmosphere that extends from the cloud tops down to about 80% (Uranus) or 85% (Neptune) of their radius. Below this, they are predominantly "icy", i.e. consisting mostly of water, methane, and ammonia. There is also some rock and gas, but various proportions of ice–rock–gas could mimic pure ice, so that the exact proportions are unknown.

Uranus and Neptune have very hazy atmospheric layers with small amounts of methane, giving them light aquamarine colors. Both have magnetic fields that are sharply inclined to their axes of rotation.

Unlike the other giant planets, Uranus has an extreme tilt that causes its seasons to be severely pronounced. The two planets also have other subtle but important differences. Uranus has more hydrogen and helium than Neptune despite being less massive overall. Neptune is therefore denser and has much more internal heat and a more active atmosphere. The Nice model, in fact, suggests that Neptune formed closer to the Sun than Uranus did, and should therefore have more heavy elements.

Massive solid planets
Massive solid planets can also exist.

Solid planets up to thousands of Earth masses may be able to form around massive stars (B-type and O-type stars; 5–120 solar masses), where the protoplanetary disk would contain enough heavy elements. Also, these stars have high UV radiation and winds that could photoevaporate the gas in the disk, leaving just the heavy elements. For comparison, Neptune's mass equals 17 Earth masses, Jupiter has 318 Earth masses, and the 13 Jupiter-mass limit used in the IAU's working definition of an exoplanet equals approximately 4000 Earth masses.

Super-Puffs
A super-puff is a type of exoplanet with a mass only a few times larger than Earth’s but a radius larger than Neptune, giving it a very low mean density. They are cooler and less massive than the inflated low-density hot-Jupiters. The most extreme examples known are the three planets around Kepler-51 which are all Jupiter-sized but with densities below 0.1 g/cm3.

Extrasolar giant planets

Because of the limited techniques currently available to detect exoplanets, many of those found to date have been of a size associated, in the Solar System, with giant planets. Because these large planets are inferred to share more in common with Jupiter than with the other giant planets, some have claimed that "jovian planet" is a more accurate term for them. Many of the exoplanets are much closer to their parent stars and hence much hotter than the giant planets in the Solar System, making it possible that some of those planets are a type not observed in the Solar System. Considering the relative abundances of the elements in the universe (approximately 98% hydrogen and helium) it would be surprising to find a predominantly rocky planet more massive than Jupiter. On the other hand, models of planetary-system formation have suggested that giant planets would be inhibited from forming as close to their stars as many of the extrasolar giant planets have been observed to orbit.

Atmospheres
The bands seen in the atmosphere of Jupiter are due to counter-circulating streams of material called zones and belts, encircling the planet parallel to its equator. The zones are the lighter bands, and are at higher altitudes in the atmosphere. They have an internal updraft and are high-pressure regions. The belts are the darker bands, are lower in the atmosphere, and have an internal downdraft. They are low-pressure regions. These structures are somewhat analogous to the high and low-pressure cells in Earth's atmosphere, but they have a very different structure—latitudinal bands that circle the entire planet, as opposed to small confined cells of pressure. This appears to be a result of the rapid rotation and underlying symmetry of the planet. There are no oceans or landmasses to cause local heating and the rotation speed is much higher than that of Earth.

There are smaller structures as well: spots of different sizes and colors. On Jupiter, the most noticeable of these features is the Great Red Spot, which has been present for at least 300 years. These structures are huge storms. Some such spots are thunderheads as well.

title: Giant planet


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Goddess

A goddess is a female deity. In many known cultures, goddesses are often linked with literal or metaphorical pregnancy or imagined feminine roles associated with how women and girls are perceived or expected to behave. This includes themes of spinning, weaving, beauty, love, sexuality, motherhood, domesticity, creativity, and fertility (exemplified by the ancient mother goddess cult). Many major goddesses are also associated with magic, war, strategy, hunting, farming, wisdom, fate, earth, sky, power, laws, justice, and more. Some themes, such as discord or disease, which are considered negative within their cultural contexts also are found associated with some goddesses. There are as many differently described and understood goddesses as there are male, shapeshifting, or neuter gods.

In some faiths, a sacred female figure holds a central place in religious prayer and worship. For example, Shaktism (one of the three major Hindu sects), holds that the ultimate deity, the source of all reality, is Mahadevi (Supreme Goddess) and in some forms of Tantric Shaivism, the pair of Shiva and Shakti are the ultimate principle (with the goddess representing the active, creative power of God). Meanwhile, in Vajrayana Buddhism, ultimate reality is often seen as being composed of two principles depicted as two deities in union (yab yum, "father-mother") symbolising the non-duality of the two principles of perfect wisdom (female) and skillful compassion (male).

Polytheist religions, including Polytheistic reconstructionists, honour multiple goddesses and gods, and usually view them as discrete, separate beings. These deities may be part of a pantheon, or different regions may have tutelary deities.

Etymology
The noun goddess is a secondary formation, combining the Germanic god with the Latinate -ess suffix. It first appeared in Middle English, from about 1350. The English word follows the linguistic precedent of a number of languages—including Egyptian, Classical Greek, and several Semitic languages—that add a feminine ending to the language's word for god.

Mesopotamia
Inanna was the most worshipped goddess in ancient Sumer. She was later syncretised with the East Semitic goddess Ishtar. Other Mesopotamian goddesses include Ninhursag, Ninlil, Antu and Gaga.

Ancient Africa (Egypt)

 * Goddesses of the Ennead of Heliopolis: Tefnut, Nut, Nephthys, Isis
 * Goddesses of the Ogdoad of Hermopolis: Naunet, Amaunet, Kauket, Hauhet; originally a cult of Hathor
 * Satis and Anuket of the triad of Elephantine

Canaan
Goddesses of the Canaanite religion: Ba`alat Gebal, Astarte, Anat.

Anatolia

 * Cybele: Her Hittite name was Kubaba, but her name changed to Cybele in Phrygian and Roman culture. Her effect can be also seen on Artemis as the Lady of Ephesus.
 * Hebat: Mother Goddess of the Hittite pantheon and wife of the leader sky god, Teshub. She was the origin of the Hurrian cult.
 * Arinniti: Hittite Goddess of the sun. She became patron of the Hittite Empire and monarchy.
 * Leto: A mother Goddess figure in Lykia. She was also the main goddess of the capital city of Lykia League (Letoon)

Pre-Islamic Arabia
In pre-Islamic Mecca the goddesses Uzza, Manāt and al-Lāt were known as "the daughters of god". Uzzā was worshipped by the Nabataeans, who equated her with the Graeco-Roman goddesses Aphrodite, Urania, Venus and Caelestis. Each of the three goddesses had a separate shrine near Mecca. Uzzā, was called upon for protection by the pre-Islamic Quraysh. "In 624 at the battle called "Uhud", the war cry of the Qurayshites was, "O people of Uzzā, people of Hubal!" (Tawil 1993).

According to Ibn Ishaq's controversial account of the Satanic Verses (q.v.), these verses had previously endorsed them as intercessors for Muslims, but were abrogated. Most Muslim scholars have regarded the story as historically implausible, while opinion is divided among western scholars such as Leone Caetani and John Burton, who argue against, and William Muir and William Montgomery Watt, who argue for its plausibility.

The Quran (Q53:19-31) warns of the vanity of trusting to the intercession of female deities, in particular "the daughters of god".

Indo-European traditions
Pre-Christian and pre-Islamic goddesses in cultures that spoke Indo-European languages.

Indian

 * Ushas: is the main goddess of the Rigveda and is the goddess of the dawn.
 * Prithivi: the Earth, also appears as a goddess. Rivers are also deified as goddesses.
 * Agneya: or Aagneya is the Hindu Goddess of Fire.
 * Varuni: is the Hindu Goddess of Water. Bhumi, Janani, Buvana, and Prithvi are names of the Hindu Goddess of Earth.

Iranian

 * Anahita: or Anahit, or Nahid, or Arədvī Sūrā Anāhitā, or Aban: the divinity of "the Waters" and hence associated with fertility, healing, beauty and wisdom.
 * Daena: a divinity, counted among the yazatas, representing insight and revelation, hence "conscience" or "religion".
 * Spenta Armaiti: or Sandaramet, one of the Amesha Spentas, a female divinity associated with earth and Mother Nature. She is also associated with the female virtue of devotion (to family, husband, and child). In the Iranian calendar, her name is on the twelfth month and also the fifth day of the month.
 * Ashi: a divinity of fertility and fortune in the Zoroastrian hierarchy of yazatas.

Greco-Roman

 * Eleusinian Mysteries: Baubo (goddess of mirth), Demeter (goddess of the harvest) and Persephone (goddess of spring, queen of the Underworld as the wife of Hades).
 * Greek muses: Calliope (goddess of epic poetry), Clio (history), Erato (love poetry), Euterpe (music, song, and lyric poetry), Melpomene (tragedy), Polyhymnia (sacred poetry), Terpsichore (dance), Thalia (comedy and pastoral poetry), and Urania (astronomy).
 * Aphrodite: Goddess of love and beauty.
 * Artemis: Virgin goddess of the wilderness and the hunt.
 * Athena: Virgin goddess of strategy, warfare, and crafts.
 * Eris: Goddess of chaos.
 * Gaia: Primordial goddess of the Earth. Most gods descend from her.
 * Hecate: Goddess of sorcery and crossroads. Often considered a chthonic or lunar goddess. She is either portrayed as a single goddess or a triple goddess (maiden, mother, crone).
 * Hera: Goddess of womanhood, marriage and childbirth, queen of Olympus as the wife of Zeus.
 * Hestia: Virgin goddess of the hearth, domesticity and family.
 * Iris: Goddess of rainbows.
 * Leto: Titan goddess of childhood.
 * Nike: Goddess of victory. She is predominantly pictured with Zeus or Athena and sometimes Ares.
 * Selene: Titan goddess of the Moon.
 * Rhea: Titan goddess of motherhood.

Celtic
Goddesses and Otherworldly Women in Celtic polytheism include: The Celts honoured goddesses of nature and natural forces, as well as those connected with skills and professions such as healing, warfare and poetry. The Celtic goddesses have diverse qualities such as abundance, creation and beauty, as well as harshness, slaughter and vengeance. They have been depicted as beautiful or hideous, old hags or young women, and at times may transform their appearance from one state to another, or into their associated creatures such as crows, cows, wolves or eels, to name but a few. In Irish mythology in particular, tutelary goddesses are often associated with sovereignty and various features of the land, notably mountains, rivers, forests and holy wells.
 * Celtic antiquity: Brigantia
 * Gallo-Roman goddesses: Epona, Dea Matrona
 * Irish mythology: Áine, Boann, Brigid, The Cailleach, Danu, Ériu, Fand and The Morrígan (Nemain, Macha, and Badb) among others.

Germanic

Surviving accounts of Germanic mythology and Norse mythology contain numerous tales of female goddesses, giantesses, and divine female figures in their scriptures. The Germanic peoples had altars erected to the "Mothers and Matrons" and held celebrations specific to these goddesses (such as the Anglo-Saxon "Mothers-night"). Various other female deities are attested among the Germanic peoples, such as Nerthus attested in an early account of the Germanic peoples, Ēostre attested among the pagan Anglo-Saxons, and Sinthgunt attested among the pagan continental Germanic peoples. Examples of goddesses attested in Norse mythology include Frigg (wife of Odin, and the Anglo-Saxon version of whom is namesake of the modern English weekday Friday), Skaði (one time wife of Njörðr), Njerda (Scandinavian name of Nerthus), that also was married to Njörðr during Bronze Age, Freyja (wife of Óðr), Sif (wife of Thor), Gerðr (wife of Freyr), and personifications such as Jörð (earth), Sól (the sun), and Nótt (night). Female deities also play heavily into the Norse concept of death, where half of those slain in battle enter Freyja's field Fólkvangr, Hel's realm of the same name, and Rán who receives those who die at sea. Other female deities such as the valkyries, the norns, and the dísir are associated with a Germanic concept of fate (Old Norse Ørlög, Old English Wyrd), and celebrations were held in their honour, such as the Dísablót and Disting.

Aztec

 * Chalchiuhtlicue: goddess of water (rivers, seas, storms, etc.)
 * Chantico: goddess of the hearth, flames
 * Coyolxauhqui: warrior goddess associated with the moon
 * Duality Earth Goddesses: Cihuacoatl (childbirth and maternal death), Coatlicue (earth as the womb and grave), Tlazolteotl (filth and purification)
 * Itzpapalotl: monstrous ruler of Tamoanchan (a paradise realm)
 * Mictecacihuatl: queen of Mictlan (the underworld)
 * Xochiquetzal: goddess of fertility, beauty, and female sexuality

Maya

 * Ixchel: mother goddess
 * Maya moon goddess
 * Goddess I: eroticism, human procreation, and marriage

Inca

 * Pachamama: the supreme Mother Earth
 * Mama Killa: moon goddess
 * Mama Ocllo: fertility goddess
 * Mama Cocha: goddess of the sea and lakes

Native North America
Goddesses of various Native North American peoples include:
 * Spider Grandmother: Creator goddess of the Southwestern United States
 * Atahensic: Iroquois sky goddess
 * Atira: Pawnee earth and corn goddess
 * Tia: Haida goddess of peaceful death
 * Sedna: Inuit goddess of the sea and underworld
 * Atabey: Taino mother goddess

African religions
In African and African diasporic religions, goddesses are often syncretised with Marian devotion, as in Ezili Dantor (Black Madonna of Częstochowa) and Erzulie Freda (Mater Dolorosa). There is also Buk, a Sudanese and Ethiopian goddess still worshipped in the southern regions. She represents the fertile aspect of women. She is related to the deity of a similar name, Abuk. Another Ethiopian goddess is Atete, the goddess of spring and fertility. Farmers traditionally leave some of their products at the end of each harvesting season as an offering while women sing traditional songs.

A rare example of henotheism focused on a single Goddess is found among the Southern Nuba of Sudan. The Nuba conceive of the creator Goddess as the "Great Mother" who gave birth to earth and to mankind.

Chinese folk religion

 * Mazu is the goddess of the sea who protects fishermen and sailors, widely worshipped in the south-eastern coastal areas of China and neighbouring areas in Southeast Asia.
 * The Goddess Weaver Zhinü, daughter of the Celestial Mother, wove the stars and their light, known as "the Silver River" (what Westerners call "The Milky Way Galaxy"), for heaven and earth. She was identified with the star Westerners know as Vega.

Shinto
Goddess Amaterasu is the chief among the Shinto gods (kami), while there are important female deities Ame-no-Uzume-no-Mikoto, Inari and Konohanasakuya-hime.

Dharmic Religions
In the Dharmic religions (mainly Hinduism, Buddhism and Jainism), there are many goddesses that are widely venerated. The earliest source for several of these goddesses is the Vedas. However, goddesses can also be found in the art of the even more ancient Indus Valley civilisation.

Hinduism
Hinduism is a diverse complex of many belief systems which includes numerous gods and goddesses. The earliest Hindu source, the Rigveda, contains many goddesses such as Prithvi (earth), Aditi (cosmic moral order), Vāc (sound), Nirṛti (destruction) and Saraswati. The Devīsūktam is an important source for the goddess idea in Vedic religion. Important Hindu goddesses today include Lakshmi, Saraswati, Durga, Kali, Tripurasundari, Parvati, and Radha.

There is much diversity in the theology of the various traditions of Hinduism. Some theologies (e.g. Advaita) see all gods and goddesses as emanations of a single formless impersonal source called Brahman. Other theologies are more personal regarding the ultimate deity.

Some traditions posit a dual deity in the form of Lakshmi-Vishnu, Radha-Krishna, Brahma-Saraswati, or Shiva-Parvati. These are presented as a pair with a male god (Shaktiman, "possessor of power") and his consort, a female "power" (Shakti), and their relationship is interpreted in different ways depending on the tradition's theology.

In Shaktism, the supreme deity is the Great Goddess (Mahadevi), called by different names such as Shakti or Adi Parashakti (Primordial Supreme Power). Shaktas consider the Goddess to be the ultimate source of all things and the mother of all gods and goddesses. She is considered to have ten main avatars called the ten mahavidyas in some traditions. Another important concept is the Shakta trinity, the tridevi, which sees Mahadevi as manifesting in three main goddesses: Mahasaraswati, Mahalakshmi, and Mahakali.In the great Shakta scripture known as the Devi Mahatmya (Glory of the Goddess), all the goddesses are aspects of one presiding female force—one in truth and many in expression, which also is the creative power of the cosmos. It expresses through philosophical tracts and metaphor, that the potentiality of masculine being is actuated by the feminine divine.

Local deities of different village regions in India were often identified with "mainstream" Hindu deities, a process that has been called Sanskritisation. Others attribute it to the influence of monism or Advaita, which discounts polytheist or monotheist categorisation. While the monist forces have led to a fusion between some of the goddesses (108 names are common for many goddesses), centrifugal forces have also resulted in new goddesses and rituals gaining ascendance among the laity in different parts of Hindu world. Thus, the immensely popular goddess Durga was a pre-Vedic goddess who was later fused with Parvati, a process that can be traced through texts such as Kalika Purana (10th century), Durgabhaktitarangini (Vidyapati 15th century), Chandimangal (16th century) etc.

Widely celebrated Hindu festival Navaratri is in the honour of the divine feminine Devi (Durga) and spans nine nights of prayer in the autumn, also referred as Sharada Navratri.

Buddhism

There are numerous female deities in the various Buddhist traditions. Buddhist goddesses are widely depicted in Buddhist art. Early Buddhism in India venerated various female goddesses. These were mostly considered to be devas or spirits (such as yakshinis). They include Prthivi (earth goddess), Hariti, Lakshmi and Mayadevi (the mother of the Buddha). Some of these figures remain important in Theravada Buddhism today, including Maya and Prthivi (known as Phra Mae Thorani in Southeast Asia).

Indian Mahayana Buddhism revered several female deities, including Prajñāpāramitā Devi, Cunda, Marici, Sitātapatra, Tārā, Uṣṇīṣavijayā and Vasudhārā. In the Mahayana, female deities grew in importance, becoming powerful bodhisattva savior figures, liberators associated with powerful mantras (which are also termed vidyās when a mantra is seen as a feminine power) and dharanis. In some cases, such as with Prajñāpāramitā Devi, these goddesses were even called "mother of Buddhas" (Sanskrit: buddhamatr) and bhagavati, indicating they were seen as fully awakened Buddhas themselves.

In the Mahayana traditions, some are considered to be bodhisattvas (beings advancing on the path to Buddhahood) or full Buddhas, while others are just devas (worldly deities). The most important Buddhist female deities in East Asian Buddhism are the bodhisattva Guanyin and the "mother of Buddhas" Cundi. In Tibetan Buddhism, Tara is the most important female deity (often considered to be a full Buddha).

The tantric dakini Vajrayogini is an important tantric meditation deity (yidam) in Tibetan Vajrayana, and is also considered to be a female Buddha in her own right. Tantric Buddhist goddesses were often considered to be fully awakened Buddhas and sometimes are depicted with unique tantric elements, such as skullcups and flaying knives. These tantric deities include Simhamukha, Mahamaya, Vajrayogini, Chinnamunda and Kurukulla.

Mahayana goddesses are often termed "devis" (Sanskrit: devi, "female deity", "goddess", Tibetan: lhamo) or even bhagavani (the female version of bhagavan, indicating Buddhahood).

Judaism
According to Zohar, Lilith is the name of Adam's first wife, who was created at the same time as Adam. She left Adam and refused to return to the Garden of Eden after she mated with archangel Samael. Her story was greatly developed during the Middle Ages in the tradition of Aggadic midrashim, the Zohar and Jewish mysticism.

The Zohar tradition has influenced Jewish folklore, which postulates God created Adam to marry a woman named Lilith. Outside of Jewish tradition, Lilith was associated with the Mother Goddess, Inanna – later known as both Ishtar and Asherah. In The Epic of Gilgamesh, Gilgamesh was said to have destroyed a tree that was in a sacred grove dedicated to the goddess Ishtar/Inanna/Asherah. Lilith ran into the wilderness in despair. She then is depicted in the Talmud and Kabbalah as first wife to God's first creation of man, Adam. In time, as stated in the Old Testament, the Hebrew followers continued to worship "False Idols", like Asherah, as being as powerful as God. Jeremiah speaks of his (and God's) displeasure at this behaviour to the Hebrew people about the worship of the goddess in the Old Testament. Lilith is banished from Adam and God's presence when she is discovered to be a "demon" and Eve becomes Adam's wife.

The following female deities are mentioned in prominent Hebrew texts: More commonly, modern Judaism acknowledges Shekhinah as the feminine aspect of God. Shekhinah is considered to be the presence of God on Earth and/or the spirit of the Jewish people, forever trying to reunite with the other elements of God through tikkun olam. She is also associated with the moon, the earth, David, and Rachel.
 * Agrat bat Mahlat
 * Anath
 * Asherah
 * Ashima
 * Astarte
 * Eisheth

Christianity
The veneration of Mary, the mother of Jesus, as an especially privileged saint has continued since the beginning of the Catholic faith. Mary is venerated as the Mother of God, Queen of Heaven, Mother of the Church, the Blessed Virgin Mary, Star of the Sea, and other lofty titles.

Marian devotion similar to this kind is also found in Eastern Orthodoxy and sometimes in Anglicanism, although not in the majority of denominations of Protestantism. In some Christian traditions (like the Orthodox tradition), Sophia is the personification of either divine wisdom (or of an archangel) that takes female form. She is mentioned in the first chapter of the Book of Proverbs. Sophia is identified by some as the wisdom imparting Holy Spirit of the Christian Trinity, whose names in Hebrew—Ruach and Shekhinah—are both feminine, and whose symbol of the dove was commonly associated in the Ancient Near East with the figure of the Mother Goddess.

In mysticism, Gnosticism, as well as some Hellenistic religions, there is a female spirit or goddess named Sophia who is said to embody wisdom and who is sometimes described as a virgin. In Roman Catholic mysticism, Saint Hildegard celebrated Sophia as a cosmic figure both in her writing and art. Within the Protestant tradition in England, the 17th-century mystic universalist and founder of the Philadelphian Society Jane Leade wrote copious descriptions of her visions and dialogues with the "Virgin Sophia" who, she said, revealed to her the spiritual workings of the universe. Leade was hugely influenced by the theosophical writings of 16th-century German Christian mystic Jakob Böhme, who also speaks of Sophia in works such as The Way to Christ. Jakob Böhme was very influential to a number of Christian mystics and religious leaders, including George Rapp and the Harmony Society.

Latter Day Saint movement
The members of most denominations in the Latter Day Saint movement believe in, although they do not directly worship, a Heavenly Mother who is the female counterpart of the Heavenly Father. Together they are referred to as Heavenly Parents. Adherents also believe that all humans, both women and men, have the potential to become gods through a process known as exaltation.

Neopaganism
Most Modern Pagan traditions honour one or more goddesses. While some who follow Wicca believe in a duotheistic belief system, consisting of a single goddess and a single god, who in hieros gamos represent a united whole, others recognise only one or more goddesses.

Wicca

In Wicca "the Goddess" is the deity of prime importance, along with her consort the Horned God. Within many forms of Wicca the Goddess has come to be considered as a universal deity, more in line with her description in the Charge of the Goddess, a key Wiccan text. In this guise she is the "Queen of Heaven", similar to Isis. She also encompasses and conceives (creates) all life, much like Gaia. Similarly to Isis and certain late Classical conceptions of Selene, she is the summation of all other goddesses, who represent her different names and aspects across the different cultures. The Goddess is often portrayed with strong lunar symbolism, drawing on various cultures and deities such as Diana, Hecate, and Isis, and is often depicted as the Maiden, Mother, and Crone triad popularised by Robert Graves (see Triple Goddess below). Many depictions of her also draw strongly on Celtic goddesses. Some Wiccans, or Witches, believe there are many goddesses, and in some forms of Wicca, notably Dianic Wicca, the Goddess alone is worshipped, and the God plays very little (or no) part in their worship and ritual. The first history of Wiccans or Witches (nature based religion) appear on cave paintings that show early humans worshipping a feminine nature deity for luck and harvest (BCE). Later Celtics form a more formal form of Witches (Wiccans) with the triquetra (maiden mother crone),pentagram etc. They have evolved into the strong, nature based, animal rights loving and women rights religion of today.

Goddesses or demi-goddesses appear in sets of three in a number of ancient European pagan mythologies; these include the Greek Erinyes (Furies) and Moirai (Fates); the Norse Norns; Brighid and her two sisters, also called Brighid, from Irish or Celtic mythology.

Robert Graves popularised the triad of "Maiden" (or "Virgin"), "Mother" and "Crone", and while this idea did not rest on sound scholarship, his poetic inspiration has gained a tenacious hold. Considerable variation in the precise conceptions of these figures exists, as typically occurs in Neopaganism and indeed in pagan religions in general. Some choose to interpret them as three stages in a woman's life, separated by menarche and menopause. Others find this too biologically based and rigid, and prefer a freer interpretation, with the Maiden as birth (independent, self-centred, seeking), the Mother as giving birth (interrelated, compassionate nurturing, creating), and the Crone as death and renewal (holistic, remote, unknowable) — and all three erotic and wise.

Goddess movement
At least since first-wave feminism in the United States, there has been interest in analysing religion to see if and how doctrines and practices treat women unfairly, as in Elizabeth Cady Stanton's The Woman's Bible. Again in second-wave feminism in the U.S., as well as in many European and other countries, religion became the focus of some feminist analysis in Judaism, Christianity, and other religions, and some women turned to ancient goddess religions as an alternative to Abrahamic religions (Womanspirit Rising 1979; Weaving the Visions 1989). Today both women and men continue to be involved in the Goddess movement (Christ 1997). The popularity of organisations such as the Fellowship of Isis attest to the continuing growth of the religion of the Goddess throughout the world.

While much of the attempt at gender equity in mainstream Christianity (Judaism never recognised any gender for God) is aimed at reinterpreting scripture and degenderising language used to name and describe the divine (Ruether, 1984; Plaskow, 1991), there are a growing number of people who identify as Christians or Jews who are trying to integrate goddess imagery into their religions (Kien, 2000; Kidd 1996,"Goddess Christians Yahoo Group").

Sacred feminine
The term "sacred feminine" was first coined in the 1970s, in New Age popularisations of the Hindu Shakti. Hinduism also worships multitude of goddesses that have their important role and thus in all came to interest for the New Age, feminist, and lesbian feminist movements.

Metaphorical use
The term "goddess" has also been adapted to poetic and secular use as a complimentary description of a non-mythological woman. The OED notes 1579 as the date of the earliest attestation of such figurative use, in Lauretta the diuine Petrarches Goddesse.

Shakespeare had several of his male characters address female characters as goddesses, including Demetrius to Helena in A Midsummer Night's Dream ("O Helen, goddess, nymph, perfect, divine!"), Berowne to Rosaline in Love's Labour's Lost ("A woman I forswore; but I will prove, Thou being a goddess, I forswore not thee"), and Bertram to Diana in All's Well That Ends Well. Pisanio also compares Imogen to a goddess to describe her composure under duress in Cymbeline.

title: Goddess


text:
Talk:Glycolysis

History
History/Elucidation seems slightly week. I plan on adding citations/expanding the section to give a better overview of the key steps involved in discovering the full pathway Sprisacaru (talk) 06:44, 23 February 2016 (UTC)

Is the Glucose oxidation pathway section out of place?
The section under the heading "Glucose oxidation pathway" is, it seems to me, to be out of place. It is not really about glycolysis, and has in fact been superseded by the subsection "Aerobic regeneration of NAD, and disposal of pyruvate" under the heading of "Post-glycolysis processes".

Are there any objections to it being erased from this article? Cruithne9 (talk) 10:31, 26 February 2016 (UTC)

PG Kinase stereochemistry?
In the PG Kinase step, 1,3-BisPG is shown as being converted to 3-PG but with the 2nd carbon's -OH flipped in stereochemistry compared to 1,3-BisPG. Is there really a change in stereochemistry for this step? Textbooks such as Lehninger's Principles of Biochemistry (6th ed, pg 552) do not show a change on that carbon.

It could be that I am mis-understanding something; the same change in stereochemistry is shown on the page for PG mutase.

However, the Glycolysis Metabolic Pathway at the top of the "Sequence of Reactions" section does NOT show a change in stereochemistry either... Myoglobin (talk) 15:44, 5 March 2016 (UTC)Myoglobin

Update:I've gone ahead and fixed this; it appears the original problem was found, where Iwilcox tried to fix a missing H but also accidentally reversed the stereochemistry at C2. Myoglobin (talk) 03:57, 11 March 2016 (UTC)Myoglobin

Assessment comment
Substituted at 16:26, 29 April 2016 (UTC)

PFK as Rate-Limiting
I'd like to point out that the section on PFK that states: "This is also the rate-limiting step." is incorrect. It has now been shown experimentally multiple times (including very strong theoretical grounds) that PFK is not rate-limiting in all cases examined. References:,, , (See Box 1.1 in the last ref for a brief discussion of the PFK Paradox), etc, etc. This is not to say that PFK isn't important, but it is importrant for other reasons. Also it depends on how one defines rate-limiting, ie how one measures rate-limitingness Rhodydog (talk) 16:28, 8 September 2016 (UTC)

Error in Summery of Reactions pathway/diagram in Sequence of Reactions section
A minor but important one- the reaction catalysed by Phosphoglycerate kinase has ATP and ADP reversed for the reaction inputs/outcomes. The forward reaction should require ADP and produce ATP, rather than the other way round- we'd all be dead otherwise!

All other ATP/ADP related things on that diagram are correct, and it's also a very nice breakdown of the process. — Preceding unsigned comment added by 147.188.107.24 (talk • contribs)

 * Whoah, indeed, thanks for that! And well spotted. . Adrian J. Hunter(talk•contribs) 12:02, 27 September 2017 (UTC)

In glycolysis, fructose anomer should be α, not β, right?
In glycolysis, fructose anomer should be α, not β, right? — Preceding unsigned comment added by PhoneGor (talk • contribs) 13:33, 4 November 2017 (UTC)

Sugars other than glucose
I think it would be beneficial to see how other sugars can be converted into a molecule that can then enter into glycolysis. Mianb793 (talk) 04:19, 31 January 2020 (UTC)

Enzyme and reaction type in each step
It would be helpful to have this information in a table to easily access it in one location. It would be helpful to list which cofactors, ATP/ADP, NADH/NAD+, H+ moves out of glycolysis. Mianb793 (talk) 04:25, 31 January 2020 (UTC)

Anoxic regeneration of NAD+ section seems copied from a textbook
The entire Post-Glycolytic processes section, to a lesser degree. The Anoxic regeneration of NAD+ section has no citations, and until I removed it, referenced a diagram that does not exist on this page. Any idea what textbook this came from? We should alter the content to be more original and find appropriate sources.

Willmskinner (talk) 21:29, 25 March 2020 (UTC)

Merger proposal
I propose merging Complete Glucose Breakdown with this page. The Complete Glucose Breakdown page is a stub on the same topic as the Glycolysis page that does not mention either the TCA cycle or the Electron Transport Chain. Therefore, I propose a merge. Feel free to discuss! I will not do the merge unless someone comments for it.

Littleb2009 (talk) 01:01, 1 May 2021 (UTC)
 * Support for reasons mentioned. Better covered here, in the more commonly-used title to describe the breakdown of glucose. Tom (LT) (talk) 04:47, 16 May 2021 (UTC)
 * Also: Woahhhh this article is difficult to understand by virtue of the language used and structure, apart from the contents which themselves are difficult to follow, interspersed with some extraneous information, and seem to be duplicated in different areas. @ if you're knowledgable in this area how would you feel about joining me in making the article easier to read...?Tom (LT) (talk) 04:59, 16 May 2021 (UTC)
 * Yeah, I know that the Complete Glucose Breakdown page is really hard to read, even for me. (And I study science a lot.) That's exactly why I'm planning a merge with the Glycolysis page. During the merge, I'm planning to put anything new into a reaction diagram with pictures to make it easy to understand. But this will be a rather large project, likely taking multiple days, as is with most merges. Also, there's one double redirect to fix. -- littleb2009 (talk page) 19:53, 16 May 2021 (UTC)
 * Does not appear that anyone is opposing, will go ahead with merge in the next few days. -- littleb 2009 Have a chat? 22:33, 23 May 2021 (UTC)
 * Okay, I finished! I will be de-watchlisting this page, comment on my talk page if you want to say something about the merge.-- littleb 2009 Have a chat? 00:08, 24 May 2021 (UTC)

Article Evaluation
The lead section of this article clearly describes an efficient overview of the glycolysis pathway as well as the subsections that are discussed within the article, such as the phases of glycolysis (investment phase / payoff phase). Additionally, all of the information within this section can be found to be developed into more detail within the different sections throughout the article. Nothing is described in too much detail and is kept relatively short, and straight to the point regarding the information that will be discussed in each subsection of the article. For instance, the overall reaction of glycolysis is discussed as opposed to explaining each reaction that leads to the final product of pyruvate from glucose, and also the the idea that enzymes are used within this pathway within each step is mentioned, as opposed to naming and describing each enzyme that is utilized.

All the content that is discussed within this article relates to the process of glycolysis and doesn't stray from the idea or discuss any topics that do not correlate with it. The content on the page appears to be up to date, as the most recent source to be included into the article was posted during March of 2022. Additionally, the most recent edit to the article was made during December of 2022. There is an abundance of images and descriptions that help to both visualize and simplify the process of glycolysis. For example, the article has a diagram for each reaction that takes place within glycolysis and a short explanation of what occurs within each step. The process is even further simplified by showing exactly how the process is split into its two different phases as mentioned within the lead section. There are also explanations on how each reaction is regulated as well as how glycolysis can be related to different topics, such as cancer and diabetes. It doesn't appear that there is anything missing content wise when relating to the process of glycolysis except for the inclusion of underrepresented groups within the field of science, though this can be simply fixed by the inclusion of research that been done by someone of an underrepresented group or relating to an underrepresented group, such as a disease that affects a specific minority group.

The information within the article appears to be supported by secondary sources that are all reliable, including credible biographies of scientists who have worked to further research on glycolysis as well as articles that have been peer reviewed and published by credible scientific journals. There was only one piece of information within the article that doesn't have any citation and it appeared under the "glycolysis in disease" section of the article where it discusses genetic disease. It states that pyruvate kinase deficiency is an example of a mutation within the glycolysis pathway that leads to chronic hemolytic anemia, however there isn't a source that is cited to state that this information is true. Besides this issue, all of the sources seem to show diversity in what they are discussing regarding glycolysis as well as appear to be in abundance as there is a total of 61 different sources that are cited in the article. There appears to be diversity within the ethnicities of the authors that published the different sources used showing representation of often marginalized groups - as there appears to be an African American scientist being KH Alfarouk, an East Asian scientist, being X. Edward Guo, a South Asian scientist, being Karim Bensaad, and the list of different nationalities and ethnicities continues. Furthermore, not only do the all source links work, but they all show high levels of both relevancy and credibility. Majority of the sources discuss research that provides a large amount of information to the article, such as within the source, "Regulation and control of metabolic fluxes in microbes," by Luca Gerosa and Uwe Sauer which discusses the regulators of the glycolysis pathway. Without this article, there would be no evidence to support the section of the article which explains which enzymes are regulated by specific molecules and the result they have on the pathway as well as other downstream pathways.

The tone throughout the entirety of the article remains neutral. There aren't any instances in which the author states his opinion relating to any topic nor is there space for any form of bias to become apparent as the majority of the article has to deal with the facts of the pathway. For instance, the part of the article which discusses the history of glycolysis and the scientists responsible for producing the mechanisms of the reactions as well as the general idea of glycolysis avoids excessive crediting of one scientist over another. For example, Louis Pasteur is described as discovering the fermentation activity of yeast, without showing any connotation towards his work similarly to how Eduard Buchner discovered the intermediate known as fructose 1,6-bisphosphaste as well as regulation of glucose consumption by ATP without any connotation being asserted. Additionally, there doesn't appear to be any unnecessary discussion of any specific topic that doesn't require a more dense explanation - such as something extensive like the explanation of the entirety of the payoff phase of glycolysis compared to something minimal such as the relevance of glycolysis with diseases including, diabetes, genetic diseases, and cancer. To further this point, each disease is almost equally explained besides cancer, which has a rather complex involvement of glycolysis with its involvement of the Warburg effect which must be explained.

The article has a very concise and strong organizational structure. It contains all of the essential components of an article relating to a metabolic process, such as the reactions and enzymes involved, the methods of regulation, the different phases involved, connection to other pathways, implication within illnesses, the result of end products, and even the history leading to the discovery of the pathway. The language that is utilized is simplified which makes it easy for the reader to understand and maintains a grammatically sound structure. All the information within the article is located within the proper subsection that it correlates to and there isn't any irrelevancy seen within its entirety. For instance, within the overview section, it gives only the general concept of glycolysis - relaying the net equation and simple conditions that are involved within glycolysis, such as under either anaerobic conditions or aerobic conditions.

The media and images within the article are all necessary in helping to simplify and explain the process of glycolysis. It would be difficult to follow along with the process without the inclusion of how all the components within each reaction look and how each reaction occurs. The article includes images of the structures of enzymes within the pathway, structures of intermediates within the pathway, the reaction mechanisms of the pathway, the researcher's who developed the pathway, the Fischer projections and polygonal models for the intermediates of the pathway, and the crossover between glycolysis and gluconeogenesis which involves similar intermediates. There are also charts within the article that show the free energy changes in each step of glycolysis as well as discussing the alternate nomenclatures for the intermediates of the pathway. There are two detailed captions within the article - one which explains the overview of the image that shows the flow of reactions within glycolysis and another that explains the structures of each Fischer projection as well as the enzymes they correspond to. The other captions within the article simply relay the named of the structures, the reaction, or the person within the image that the caption correlates to. There are no copyright regulations that are violated by the utilization of the images within the article.

The talk page of this article includes various recommendations that should be considered in order to improve the organization and clarity of the article. The article is rated as a B-class article and is said to have mid-importance. It is within the molecular biology WikiProject. The way that the Wikipedia discusses the topic of glycolysis leaves a large room for consistent addition of information as there are constantly new findings about the topic as well as every other topics on Wikipedia which can be used to increase the depth of its information. However, within a classroom setting, topics normally follow a set curriculum and tend to change very minimally if at all. Within the talk page, there is a lot of constant replies to issues regarding the information on the page and resolutions of the issues. There mostly appears to have been issues in the past with a lack of citation as well as diagrams that weren't descriptive enough, as there was a recommendation to replace the section about anoxic regeneration since it appeared to be copied from a textbook with no citation provided and also a recommendation on the accuracy of the reactions pathway diagram as well as adding a diagram to relay the enzyme that correlates to each step of the pathway.

I believe that the article is strong as it has a detailed description of the pathway of glycolysis with inclusion of many visuals that allow for further clarification for the reader. The article does a good job of including only relevant information as well as finding as many ways to expand upon the topic. There page doesn't just state the simple steps within glycolysis but also includes topic overlaps, information about all the components of the pathway and how they worth together. I believe the article can be improved by making sure that everything is cited going forward with the article as there have been complaints about lack of citation in the past and there still remains a lack of citation for the genetic diseases sub-section of the article. There doesn't appear to be any information that is missing from the article in terms of the overview and description of glycolysis, but there lacks the presence of any research on glycolysis that could relate to the diseases discussed within the article. I think that the addition of research that has been conducted on the glycolysis pathway, besides that which is discussed within the history pathway, could improve the article as it would show findings that aren't necessarily common information about glycolysis, but new, still evolving information.

What medication or treatment would be used if there were a lack of glycolysis or excessive amount of glycolysis occurring within an individual?

Meirrak2001 (talk) 01:33, 8 December 2022 (UTC)

Hans Krebs
In the image file Aerobic respiration summary.jpg the biochemist's name is misspelt twice. The apostrophe does not belong! Dasyornis (talk) 05:44, 22 July 2023 (UTC)

title: Talk:Glycolysis


text:
List of German-language poets

This list contains the names of individuals (of any ethnicity or nationality) who wrote poetry in the German language. Most are identified as "German poets", but some are not German.

A

 * Abraham a Sancta Clara
 * Friedrich Achleitner
 * Renate Aichinger
 * Dietmar von Aist
 * Heinrich Albert (composer)
 * Der wilde Alexander
 * Hermann Allmers
 * Peter Paul Althaus
 * Günther Anders
 * Alfred Andersch
 * Ernst Moritz Arndt
 * Achim von Arnim
 * Bettina von Arnim
 * Hans Arp
 * H. C. Artmann
 * Hans Erasmus Aßmann
 * Hartmann von Aue
 * Count Anton Alexander von Auersperg
 * Rose Ausländer

B

 * Ingeborg Bachmann
 * Hugo Ball
 * Wolfgang Bauer
 * Konrad Bayer
 * Marcel Beyer
 * Johannes Robert Becher
 * Jürgen Becker
 * Richard Beer-Hofmann
 * Gottfried Benn
 * Michael Beheim
 * Werner Bergengruen
 * Thomas Bernhard
 * Jörg Bernig
 * F. W. Bernstein
 * Marcel Beyer
 * Horst Bienek
 * Otto Julius Bierbaum
 * Wolf Biermann
 * Johannes Bobrowski
 * Paul Boldt
 * Wolfgang Borchert
 * Nicolas Born
 * Thomas Brasch
 * Volker Braun
 * Bertolt Brecht
 * Helene Brehm
 * Clemens von Brentano
 * Theo Breuer
 * Rolf Dieter Brinkmann
 * Georg Britting
 * Hermann Broch
 * Barthold Heinrich Brockes
 * August Buchner
 * Georg Büchner
 * Gottfried August Bürger
 * Hermann Burger
 * Erika Burkart
 * Wilhelm Busch

C

 * Paul-Henri Campbell
 * Hans Carossa
 * Daniel Casper von Lohenstein
 * Paul Celan
 * Conrad Celtes
 * Adelbert von Chamisso
 * Hanns Cibulka
 * Matthias Claudius
 * Ann Cotten
 * Heinz Czechowski
 * Daniel Czepko von Reigersfeld

D

 * Simon Dach
 * Theodor Däubler
 * Georg Friedrich Daumer
 * Max Dauthendey
 * Franz Josef Degenhardt
 * Richard Dehmel
 * Friedrich Christian Delius
 * Franz von Dingelstedt
 * Hugo Dittberner
 * Reinhard Döhl
 * Tankred Dorst
 * Lebrecht Blücher Dreves
 * Annette von Droste-Hülshoff
 * Özlem Özgül Dündar

E

 * Albert Ehrenstein
 * Günter Eich
 * Joseph von Eichendorff
 * Adolf Endler
 * Hans Magnus Enzensberger
 * Heinz Erhardt
 * Wolfram von Eschenbach

F

 * Gustav Falke
 * August Heinrich Hoffmann von Fallersleben
 * Fereydoun Farrokhzad
 * Jörg Fauser
 * Ernst, Baron von Feuchtersleben
 * Frank Findeiß
 * Johann Fischart
 * Cäsar Flaischlen
 * Paul Fleming
 * Walter Flex
 * Hans Folz
 * Theodor Fontane
 * Friedrich de la Motte Fouqué
 * Franzobel
 * Heinrich Frauenlob
 * Ferdinand Freiligrath
 * Erich Fried
 * Max Frisch
 * Gerhard Fritsch
 * Franz Fühmann
 * Louis Fürnberg

G

 * Emanuel Geibel
 * Christian Fürchtegott Gellert
 * Stefan George
 * Paul Gerhardt
 * Robert Gernhardt
 * Heinrich Wilhelm von Gerstenberg
 * Elfriede Gerstl
 * Adolf Glassbrenner
 * Johann Wilhelm Ludwig Gleim
 * Leopold Friedrich Günther von Goeckingk
 * Albrecht Goes
 * Johann Wolfgang von Goethe
 * Johann Nikolaus Götz
 * Yvan Goll
 * Eugen Gomringer
 * Nora-Eugenie Gomringer
 * Peter Gosse
 * Friedrich Wilhelm Gotter
 * Günter Grass
 * Fritz Grasshoff
 * Martin Greif
 * Franz Grillparzer
 * Hans Jakob Christoffel von Grimmelshausen
 * Klaus Groth
 * Durs Grünbein
 * Andreas Gryphius
 * Johann Christian Günther

H

 * Peter Hacks
 * Maja Haderlap
 * Johannes Hadlaub
 * Friedrich von Hagedorn
 * Reinmar von Hagenau
 * Peter Handke
 * Georg Philipp Harsdörffer
 * Otto Erich Hartleben
 * Peter Härtling
 * Walter Hasenclever
 * Wilhelm Hauff
 * Gerhart Hauptmann
 * Friedrich von Hausen
 * Albrecht Haushofer
 * Christian Friedrich Hebbel
 * Johann Peter Hebel
 * Johann Heermann
 * Heinrich Heine
 * Guy Helminger
 * Hans-Jürgen Heise
 * Helmut Heißenbüttel
 * Guy Helminger
 * Karl Friedrich Henckell
 * Johann Gottfried Herder
 * Nikolaus Herman
 * Stephan Hermlin
 * Georg Herwegh
 * Hermann Hesse
 * Georg Heym
 * Paul Heyse
 * Wolfgang Hilbig
 * Jakob van Hoddis
 * Sophie Hoechstetter
 * Christian Hoffmann von Hoffmannswaldau
 * Michael Hofmann
 * Hugo von Hofmannsthal
 * Friedrich Hölderlin
 * Walter Höllerer
 * Ludwig Christoph Heinrich Hölty
 * Arno Holz
 * Peter Huchel
 * Richard Huelsenbeck
 * Norbert Hummelt
 * Christian Friedrich Hunold
 * Ulrich von Hutten

I

 * Karl Leberecht Immermann
 * Hans Irrigmann

J

 * Johann Georg Jacobi
 * Ernst Jandl
 * Elfriede Jelinek
 * Albrecht von Johansdorf
 * Ernst Jünger
 * Friedrich Georg Jünger

K

 * Georg Kaiser
 * Franz Xaver Kappus
 * Anna Louisa Karsch
 * Yaak Karsunke
 * Hermann Kasack
 * Abraham Gotthelf Kästner
 * Erich Kästner
 * Marie Luise Kaschnitz
 * Gottfried Keller
 * Hans Peter Keller
 * Justinus Kerner
 * Marie-Thérèse Kerschbaumer
 * Hermann Kesten
 * Gottfried Kinkel
 * Sarah Kirsch
 * Wulf Kirsten
 * Karin Kiwus
 * Klabund
 * Johann Klaj
 * Paul Klee
 * Paul Alfred Kleinert
 * Ewald Christian von Kleist
 * Heinrich von Kleist
 * Thomas Kling
 * Friedrich Gottlieb Klopstock
 * Christian Knorr von Rosenroth
 * Michael Kongehl
 * August Kopisch
 * Theodor Körner
 * Theodor Kramer
 * Karl Kraus
 * Helmut Krausser
 * Karl Krolow
 * Michael Krüger
 * James Krüss
 * Quirinus Kuhlmann
 * Günter Kunert
 * Reiner Kunze
 * Der von Kürenberg

L

 * Else Lasker-Schüler
 * Christine Lavant
 * Hans Leip
 * Anton G. Leitner
 * Nikolaus Lenau
 * Michael Lentz
 * Hermann Lenz
 * Jakob Michael Reinhold Lenz
 * Rudolf Leonhard
 * Gotthold Ephraim Lessing
 * Heinrich Leuthold
 * Thorsten Libotte
 * Alfred Lichtenstein
 * Magnus Gottfried Lichtwer
 * Ulrich von Liechtenstein
 * Detlev von Liliencron
 * Till Lindemann
 * Hermann Lingg
 * Cvetka Lipuš
 * Angela Litschev
 * Otto Heinrich von Loeben
 * Friedrich von Logau
 * Hermann Löns
 * Iwar von Lücken
 * Martin Luther

M

 * Andreas Mand
 * Itzik Manger
 * Thomas Mann
 * Heinrich Mann
 * Uwe Martens
 * Kurt Marti
 * Friedrich von Matthisson
 * Georg Maurer
 * Karl May
 * Karl Mayer
 * Friederike Mayröcker
 * Christoph Meckel
 * Walter Mehring
 * Ernst Meister
 * Conrad Ferdinand Meyer
 * Johann Martin Miller
 * Alfred Mombert
 * Christian Morgenstern
 * Eduard Mörike
 * Heinrich von Morungen
 * Johann Michael Moscherosch
 * Erich Mühsam
 * Heiner Müller
 * Inge Müller
 * Wilhelm Müller
 * Börries Freiherr von Münchhausen

N

 * Joachim Neander
 * Johann Nestroy
 * Georg Neumark
 * Friedrich Nietzsche
 * Philipp Nicolai
 * Helga M. Novak
 * Novalis (Friedrich von Hardenberg)

O

 * Andreas Okopenko
 * Martin Opitz
 * Ernst Ortlepp

P

 * Bert Papenfuß
 * Oskar Pastior
 * Ludwig Pfau
 * Gottlieb Konrad Pfeffel
 * Heinz Piontek
 * August von Platen-Hallermünde
 * Johannes Plavius
 * Steffen Popp
 * Robert Prutz

R

 * Wilhelm Raabe
 * Ferdinand Raimund
 * Karl Wilhelm Ramler
 * Lutz Rathenow
 * Jacob Regnart
 * Robert Reinick
 * Sophie Reyer
 * Neidhart von Reuental
 * Fritz Reuter
 * Johann Rietsch
 * Karl Riha
 * Rainer Maria Rilke
 * Monika Rinck
 * Joachim Ringelnatz
 * Johann Rist
 * Eugen Roth
 * Ralf Rothmann
 * Friedrich Rückert
 * Gerhard Rühm
 * Peter Rühmkorf

S

 * Hans Sachs
 * Nelly Sachs
 * Ulrike Almut Sandig
 * Alexios Schandermani (born 1953)
 * Johannes Scheffler, named Angelus Silesius
 * Silke Scheuermann
 * Friedrich Schiller
 * Robert Schindel
 * Kathrin Schmidt
 * Sibylla Schwarz
 * Kurt Schwitters
 * Moriz Seeler
 * Lutz Seiler
 * Clemens J. Setz
 * Armin Steigenberger
 * Friedrich Leopold zu Stolberg-Stolberg
 * Ulf Stolterfoht
 * Moritz von Strachwitz
 * Gottfried von Strassburg
 * Botho Strauss
 * Der Stricker

T

 * Georg Thurmair
 * Maria Luise Thurmair
 * Ludwig Tieck
 * Georg Trakl
 * Hugo von Trimberg
 * Süßkind von Trimberg
 * Kurt Tucholsky
 * Ulrich von Türheim
 * Heinrich von dem Türlin

U

 * Ludwig Uhland
 * Anthony Ulrich, Duke of Brunswick-Wolfenbüttel

V

 * Hendrik van Veldeke
 * Walther von der Vogelweide
 * Johann Heinrich Voß

W

 * Jan Wagner
 * Robert Walser
 * Peter Waterhouse
 * Erich Weinert
 * Oswald von Wolkenstein
 * Konrad von Würzburg
 * Christa Wolf
 * Uljana Wolf

Z

 * Judith Zander
 * Ulrich von Zatzikhoven

title: List of German-language poets