The content is mainly divided into four parts:
What are carbohydrates?
Classification of carbohydrates
What are the common high-carbon water foods?
What happens after eating carbohydrate?
What are carbohydrates?
There are three main nutrients in the food we often eat, which are also called macronutrients, namely carbohydrate, fat and protein.
Carbohydrate is one of the cheapest nutrients, and it is "cheap" because it is the most common, cheap and convenient. Mainly exists in cereals, starchy vegetables, sweets, fruits and other foods. At the same time, it is also the fastest digestible energy among the three nutrients.
Classification of carbohydrates
Carbohydrate, commonly known as "sugar". Its essence is actually a combination of different sugars, which can be simple or complex. Mainly divided into monosaccharides, disaccharides, oligosaccharides and polysaccharides.
1, monosaccharide
Monosaccharide is the smallest molecule in sugar. Glucose, fructose and galactose are all monosaccharides.
2, disaccharide
Connect any two monosaccharides and you will get a disaccharide. Lactose, maltose and sucrose are disaccharides.
3, oligosaccharides
Complex carbohydrates have three or more monosaccharides strung together, and complex carbohydrates linked by 3~ 10 monosaccharides are called oligosaccharides; Oligosaccharides are also called oligosaccharides, and fructooligosaccharides and raffinose are all oligosaccharides.
4. Polysaccharide
Complex sugars with more than 10 monosaccharides are called polysaccharides; Starch food, cellulose and glycogen are all polysaccharides.
Most of the carbon water comes from plants, such as wheat, rice and so on. There are two ways to store carbohydrate in plants, one is starch, and the other is dietary fiber.
Starch provides us with energy and makes us have the strength to work. Fiber, however, is absorbed very slowly after entering the body, with low calories and long satiety time.
Nutritional low-carbon diet generally removes fiber content when calculating carbohydrate, because these carbohydrates are good carbohydrates, which have little effect on insulin, slow digestion and strong satiety. We generally calculate net carbohydrate = total carbohydrate-fiber.
Everyone knows that eating sugar and chocolate will make you fat, but in fact, rice, noodles, steamed buns, steamed buns, bread, etc. are also sugars, and eating too much can easily make you fat, so you should avoid these foods when you lose weight.
Because these staple foods are all sugar, it will be decomposed into glucose in the human body, and if it is ingested too much, it will be turned into fat, which will accumulate in the body and become fat.
Common high-carbohydrate foods
Cereals: rice, steamed buns, steamed bread, noodles, bread, refined rice flour products, etc.
Root vegetables: potato, taro, potato, sweet potato, sweet potato, yam, chestnut, etc.
High-sugar fruits: grapes, bananas, mangoes, watermelons, lychees and pineapples.
Beverage alcohol: milk tea, fruit juice, cola, sports drinks, beer, etc.
Snacks: cakes, ice cream, chocolates, biscuits, sweets, potato chips, preserved fruits, etc.
What happens after eating carbohydrate?
1, carbohydrates are digested and decomposed into glucose.
Carbohydrates (such as rice) are decomposed by different enzymes from the mouth after being eaten, and the body will decompose complex carbohydrates into monosaccharide molecules, which will eventually be almost decomposed into glucose in the intestinal wall and liver.
2, glucose digestion and decomposition, into the blood.
Glucose is the fastest absorbed sugar (among all kinds of carbohydrates, fruits and vegetables contain indigestible cellulose, which takes the longest time to digest), and part of the digested glucose will enter the blood.
3, eat too much sugar, blood sugar rises rapidly.
When you eat any food rich in carbohydrates, your blood sugar concentration will generally rise by about a teaspoon.
Therefore, when you eat too many carbohydrates at once, it will break down into more glucose, which will lead to a rapid rise in blood sugar.
4. Insulin cleans up blood sugar
It is not a good thing that blood sugar keeps rising. It may cause a series of complications.
At this time, there needs to be a controller to control blood sugar-insulin. Insulin is a hormone synthesized in the pancreas, and its main function is to deal with sugar in the body.
5. Too much sugar intake and more and more fat storage.
If the human body ingests too much sugar, the more energy will be converted into fat and stored. So ..... Obesity is so gorgeous.
6, long-term high-carbon water intake, getting fatter and fatter ...
→ Long-term postprandial blood sugar soared
→ Increased insulin
→ Inhibit glucagon (help to break down fat) and growth hormone (help to gain muscle).
As a result, you get fatter and fatter over time.
Total knot
1, three macro nutrients in human body: fat, carbohydrate and protein, among which carbohydrate is absorbed fastest and digested fastest. Long-term intake of high-carbon water will easily lead to soaring blood sugar and obesity.
2. Carbohydrates can be divided into monosaccharides, disaccharides, oligosaccharides and polysaccharides. Monosaccharide and disaccharide are more likely to cause blood sugar rise than polysaccharide; Raffinose, fructooligosaccharides, dietary fiber, etc. are not easily digested and absorbed, and their effects on blood sugar are relatively low; The starchy foods in polysaccharides are generally more likely to cause blood sugar to soar.
3. Digestive pathway of carbohydrate: After carbohydrate intake, it is converted into glucose in the liver and intestinal wall, and the blood sugar rises after entering the blood. The pancreas produces insulin to process blood sugar, part of which is converted into energy for human body and brain, and the remaining energy is stored as glycogen and fat. Long-term intake of high-carbon water will eventually lead to obesity.
Everyone knows that eating sugar will make you fat and increase the risk of diabetes, but they ignore that rice flour and other foods with high carbon and water actually contribute a lot to obesity. The greater the blood sugar fluctuation after meals, the greater the insulin fluctuation, the more fat storage, and the greater the risk of diabetes.