Carbohydrates, Proteins, and Fats

Simple carbohydrates: Various forms of sugar, such as glucose and sucrose (sugar), are simple carbohydrates. Because they are tiny molecules, they are quickly decomposed and absorbed by the body, making them the fastest energy source. They raise blood glucose (blood glucose) rapidly. Fruits, dairy products, honey, maple syrup contain plenty of simple carbohydrates that give sweetness to most candies and cakes.

Complex carbohydrates: These carbohydrates are composed of long strings of simple carbohydrates. Since complex carbohydrates are larger molecules than simple carbohydrates, they must be broken down into simple carbohydrates before being absorbed. Therefore, they tend to provide energy to the body more slowly than simple carbohydrates, but are still faster than protein and fat. They digest slower than simple carbohydrates, so they are less likely to turn into fat. They also slowly increase blood sugar and lower values ​​than simple carbohydrates, but last longer. Complex carbohydrates include starches and fibers contained in wheat products (such as bread and pasta), other cereals (such as rye and corn), beans and root vegetables (potatoes and sweet potatoes, etc.).

Purification means that the food is highly processed. Fibers and bran, and many of the vitamins and minerals contained in them are removed. Therefore, the body processes these carbohydrates quickly, and they contain approximately the same amount of calories, but they provide little nutrients. Purified products are usually concentrated. In other words, it adds vitamins and minerals to enhance nutritional value. Diet rich in simple or refined carbohydrates tends to increase the risk of obesity and diabetes

When people ingest more carbohydrates than they needed at the time, they store the carbohydrates in the body (as glycogen) and convert the remaining carbohydrates to fat. Glycogen is a complex carbohydrate that can be converted easily and quickly to energy. Glycogen is stored in the liver and muscle. Muscle uses glycogen as energy during intense exercise. The amount of carbohydrates stored as glycogen can supply calories almost one day. Some other body tissues store carbohydrates as complex carbohydrates that can not be used to provide energy

Most authorities recommend that 50% to 55% of total calories a day consist of carbohydrates. Less than 10% of total calories a day is due to the addition of sugar. The added sugar is syrup and other caloric sweetener used for other foods. The added sugar is listed as a component of the food label. They include brown sugar, corn sweetener, corn syrup, glucose, fructose, glucose, high fructose corn syrup, honey, invert sugar, lactose, maltose syrup, maltose, molasses, raw sugar, sucrose, trehalose and turbinadose sugar. Natural sugar contained in fruits and milk without adding sugar

Carbohydrates are the best form of energy. Energy comes from food in three forms of carbohydrate, protein, fat. Some of these fuels are stored in your body so that muscles and organs can use them as direct energy sources. Among the three fuels, carbohydrates are the most important but least abundant nutrients in their daily energy needs. Carbohydrates are the main energy source for most activities and burn more efficiently than proteins and fats. Studies have shown, for example, that the energy released by carbohydrates can be released up to three times the fat energy.

Many nutrients include carbohydrates, proteins, fats and the like. Carbohydrates produce the necessary metabolic energy for the body. Fiber is an important carbohydrate, often associated with disease prevention, as fiber is found to be associated with decreased colon cancer, heart disease and adult onset diabetes. Fat or lipid is a combination of fatty acids. Fats are often crushed, but fat plays an important role in the body, stores energy, protects organs, and helps regulate body temperature. Depending on the fatty acid structure involved, fat is classified as saturated (usually bad) and unsaturated (usually good). Omega-3 fatty acids and omega-6 fatty acids are particularly important for maintaining health, but trans fatty acids are harmful to the body.