The Importance of Carbohydrates

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Carbohydrates (or carbohydrates) are also commonly known as sugars. They include:
Simple carbohydrates (one molecule): especially the 8 essential glyconutriments that are glucose, galactose, mannose, sialic acid, xylose, fucose, N-acetylglucosamine, N-acetyl-galactosamine.
Carbohydrate complex with two molecules: sucrose (beet sugar), lactose (milk), maltose (honey, barley).
Carbohydrate complex with many molecules assimilated by the body: starch (potatoes, rice, wheat, cassava, maize).
Carbohydrate complex with many molecules, not assimilable by the body, commonly called “fiber”.

The recent scientific discoveries show that if carbohydrates can be harmful (high consumption of calories, and mechanism of glycation), some are beneficial or even indispensable. These are essential glyconutriments (a subject of growing research), and dietary fiber.

Consumption of sugar (sucrose) increased from 26 kg / year / capita in 1953 to 34 kg per capita per year in 1995. We now eat less sugar “kind”, but much more sugar incorporated into processed foods or beverages. From 1950 to 1995, consumption of sweetened beverages has increased by 6 and consumption of products rich in sugars (cakes, ice …) by 14.

This situation is disturbing for several reasons:
Sugary foods (sodas, ice …) have little value in terms of food (no vitamins, vegetable fiber, minerals …).
They are in our food instead of food better for our health (eg fresh fruit), where they cut our hunger.
They are promoters of glycation, a mechanism of aging because they suddenly raise the concentration of blood sugar (glucose).
They increase our consumption of calories. But life expectancy decreases with the amount of calories consumed.

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