Ultimately, carbohydrates are synthesised (made) by plants from water and CO2 using the suns energy. They pass through the digestive tract where they are only partially broken down via a process known as fermentation. They make up the main component of dietary fibre which we’ll discuss in greater depth shortly. NSPs are found in the cell walls of plants. Starch consists of multiple glucose molecules (the most abundant monosaccharide) and is found in the foods we often associate with carbohydrates: bread, potatoes, rice, and pasta. Polysaccharides are further divided into Starch and Non-Starch Polysaccharides (NSPs). In contrast, polysaccharides, known as long-chain carbohydrates, are more structurally complex and therefore harder to digest. Mono- and di-saccharides are small, easily digested molecules. At a basic level, carbohydrates are defined as simple or complex.Īcademically, carbs are divided into four groups based on their number of ‘saccharides’ (sugar building blocks): Hence, carbohydrates are also referred to as ‘CHO’.Ĭarbs differ according to their physical and chemical structure, and their effect on the body. The fruits are healthy, the sweets aren’t.Īt a molecular level, all carbohydrates are compounds made from just three elements: carbon, hydrogen, and oxygen. It’s the food itself that determines whether or not it’s healthy.įor example, fresh fruit and fruit-flavored sweets are both high in carbohydrates. Rather, they are nutrients found within foods. We highlight a crucial fact – carbs are not foods per se. What are carbohydrates and what foods provide them?īecause nutrition is fundamental to human health, we cover it in detail in our Personal Trainer, Weight Management, and Professional Development courses. The influence of carbohydrates on bodyweight and weight loss.New Zealand’s pattern of carbohydrate intake.The role of carbohydrates and dietary fibre.What carbohydrates are and what foods provide them.However, could it be that carbohydrates are both friend and foe? Could they be essential to good health and function whilst also being a problem?Īnswering such questions requires us to develop our general understanding of carbohydrates. Carbs are fattening – you should avoid bread, potatoes, and pasta….We shouldn’t eat too much fruit because it’s full of sugar.The national guidelines are irrelevant and can’t be trusted.This apparent paradox results in people holding a series of apparently logical, yet flawed beliefs such as: Our National Nutrition Guidelines recommend eating plenty of carbohydrate-rich foods. Yet carbohydrates tend to be our major source of energy. Without actually defining it, marketers seem to have convinced us that ‘low carb’ is unquestionably good.Ĭonversely, if we’re to believe that ‘low carb’ is good and healthy we’re left with a logical assumption carbs must be bad. Big alcohol cashes in on the carb-bashing to sell a range of ‘low carb’ beers, wines, and alcopops.īut are alcoholic drinks and foods really ‘healthier’ if they’re ‘low carb’? And what does ‘low carb’ actually mean? We have a huge array of ‘low carb’ diets, food products and supplements. In contrast to the widely acclaimed macronutrient protein, carbohydrates (carbs) tend to be misunderstood and frequently maligned.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |