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Kinds of Carbs

Carbohydrates provide energy to the body when broken down and digested. Carbohydrate molecules contain carbon, hydrogen and oxygen. The healthiest way to consume carbohydrates is with foods containing proteins, vitamins and minerals.There are three main types of carbohydrates: monosaccharides, disaccharides and polysaccharides

  1. Monosaccharides

    • Monosaccharides are simple sugars and include glucose, fructose and galactose. Glucose is the most important monosaccharide and is needed for energy. Galactose is found in milk. It is one of the five glynutrients found in breast milk and can be produced by the body. Monosaccharide molecules are small in size combining to make disaccharides and polysaccharides. Carbohydrates larger than a monosaccharide must be broken down to be digested in the body.

    Disaccharides

    • Disaccharides are two monosaccharides bonded together. Disaccharides must be broken down into monosaccharides to be used in the body. Disaccharides not broken down are eaten by living bacteria within the intestines and may have harmful effects on the person's digestive system. There are three types of disaccharides: sucrose, lactose and maltose. Glucose is a sugar unit in each of these types. Sucrose is most common in table sugar. Lactose is the sugar found in milk and other dairy products. Maltose is the sugar primarily used to make beer. Any foods containing the "Malt" label contain maltose.

    Polysaccharides

    • Polysaccharides, also known as complex carbohydrates, are several monosaccharides chained together. There are two types of polysaccharides used by humans: starches and glycogen. Starches are carbohydrates stored in plants. They are found in corn, potatoes, pasta, wheat and other produce. Glycogen is carbohydrates formed in the muscles of animals. Glycogen is the result of carbohydrates broken down during digestion. The glycogen stored in muscles is converted into glucose when animals are active.

    Carbohydrates and the Glycemic Index

    • Carbohydrates are the body's primary source of energy and can be found in all food groups except for animal meats and fats. The glycemic index is a scientific method developed in the 1980s and used to measure the behavior of carbohydrates in the body. The method was initially developed to help diabetics control their blood sugar levels and is now used by thousands of people to help manage blood sugar levels and reach overall health goals. The index ranks foods on a scale from 0 to 100 with foods having rapid blood sugar-increasing potentials receiving a higher rank than those that take longer to affect blood sugar levels.

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