The major monosaccharide found in the body, Are they good or bad? what is the major monosaccharide found in the body? Depending on what you read, it seems you should either be avoiding them or including them as part of a healthy diet.
In order to clear up this confusion and make an educated decision about carbohydrates, find out what is the major monosaccharide found in the body and it’s best to learn a little about them. Therefore, here’s the lowdown on those important, yet sometimes controversial, carbohydrates.
It’s best to learn a little about Carbonhydrate
Carbohydrates: What exactly are they?
Along with the other macronutrients fat and protein, carbohydrates provide energy needed for growth, maintenance, repair and general functioning of the body. Structurally speaking, carbohydrates are molecules made of carbon, hydrogen, and oxygen. The carbohydrates we eat can be divided into three main categories based on the number of carbohydrate units they contains and type of bonds holding these carbon units together.
Carbohydrates are molecules made of carbon, hydrogen, and oxygen
SIMPLE SUGARS
Simple sugars refer to the monosaccharide and disaccharide forms of carbohydrates. These sugars consist of either one (mono-) or two (di-) carbohydrate units. Monosaccharides are the most basic carbohydrate unit and are found in our diet as glucose, fructose and galactose.
Monosaccharides are used in combination with each other to make disaccharides, as well as longer chains called complex carbohydrates (see below). The most common disaccharides found in our diet are sucrose (glucose + fructose), lactose (glucose + galactose) and maltose (glucose + glucose).
Simple sugars are naturally found in fruits and vegetables (fructose) and dairy (lactose). Sweeteners such table sugar (sucrose), honey (fructose + glucose), molasses (sucrose), maple syrup (sucrose), and agave nectar (fructose + glucose) are all natural sources of these simple sugars. Many pre-packaged, processed foods also contain added simple sugars. To check if the processed foods you eat have added sugars, check the ingredient list for any of the above simple sugars, as well as any syrups (i.e. corn syrup) or ingredients ending in ‘ose’ (i.e. dextrose).
COMPLEX CARBOHYDRATES
When you hear the term complex carbohydrates it refers to polysaccharides, or a long chains of carbohydrate units. The complex carbohydrates are often referred to as starch as this is one of the most common complex carbohydrates found on our diet. This type of carbohydrate is found in fruits and vegetables, legumes, and grains.
Complex carbohydrates can be refined, meaning all naturally occurring fiber, vitamins and minerals are stripped from the carbohydrate such as with white flour or white rice. Or they can be found in their intact, whole grain form such as with brown rice, wheat berries, oats, pot barley, and whole grain flour.
The Glycemic Index: A Different Way to Look at Carbs
It does need to be noted the difference in effects on blood sugars between simple sugars and complex carbohydrates is a generalization and that some prefer to classify dietary carbohydrates based on the glycemic index. The glycemic index was devised to classify carbohydrates based solely on their effects on blood sugar rather than their chemical structure. High glycemic foods influence blood sugars more rapidly while low glycemic foods have less of an effect, independent of whether they are structurally simple or complex carbohydrates. Where the two classification systems (glycemic index vs. simple/complex carbs) conflict is that some foods that would be considered complex carbohydrates have a higher glycemic load (meaning that they affect bloo
Why Do We Need Carbohydrates?
You may think from all the hate carbohydrates get in the media that they don’t serve an important function in the body. Carbohydrates, and particularly glucose, are vital for life. In fact our body’s preferred energy source is glucose. When all other energy sources are present, the body chooses carbohydrates (glucose) as its fuel. Even the other monosaccharides, fructose and galactose, are converted to glucose by the liver.
Glucose is used by the all cells in the body as a primary energy source. This includes your muscles, brain, vital organs, and cells of the central nervous system. Glucose is also stored by our body, in the form of glycogen, to act as an energy reserve for times when we are not eating to keep blood sugars stable and the body running smoothly.
Pro-inflammatory markers have also been found to increase after meals rich in sugars and high glycemic foods. While inflammation is a naturally occurring reaction to infection or injury, if the body is in a state of long-term inflammation, health is impaired. Chronic low level inflammation is thought to play a role in the development of cardiovascular disease, insulin resistance, and cancer. Low glycemic foods cause the body to produce lower levels of these pro-inflammatory substances and is just another reason why they should be encouraged over the consumption of refined grains.
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>> Do you know What is the primary storage form of Carbohydrate in the body?
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