Carbohydrates

Carbohydrates (carbs) are the main source of energy in our bodies. In the metabolism process carbs are broken down and converted to Glucose for immediate energy needs or they are stored as Glycogen for reserve energy to be used as needed by the body. Carbs are made up of sugar units (saccharide units) and are divided into two types, simple and complex. Simple sugars contain only one or two units (monosaccharides and disaccharides) and are quickly broken down for energy. Complex carbs are chains of simple sugars bonded together (polysaccharides). The body breaks the bonds in the chain so that the units can be absorbed and used for energy.

The complex and simple classifications are primarily on a chemical level, so a newer system exists to help classify carbohydrate foods for dietary purposes. The Glycemic index classifies foods based on how quickly and how high they will boost blood sugar compared to pure glucose. This coupled with the food’s Glycemic load can help you determine which foods should be a part of your diet and which ones should be limited or removed. This system is especially helpful when managing type 2 diabetes. For more information on Glycemic index, Glycemic load, and lists of food ratings I recommend you visit www.glycemicindex.com.

When determining your own personal diet I recommend you consult with a trained professional (i.e your doctor or a registered dietitian). Learn all you can about carbohydrates and their role in your body before you make any drastic changes to your diet. Stay tuned and we’ll talk about some other elements that need to be considered when formulating your diet.


Sources:

Carbohydrates, The Bottom Line. Harvard School of Public Health.
http://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/carbohydrates/

What is the Glycemic Index? http://www.glycemicindex.com/

Carbohydrates, A. Carpi. Vision Learning. http://www.visionlearning.com/library/module_viewer.php?mid=61