Carbohydrates

Carbohydrates, such as sugars, starches and cellulose, are compounds consisting of carbon, hydrogen and oxygen molecules which are organic. The different forms or carbohydrates are monosaccharides, disaccharides, and polysaccharides. The monosaccharides consist of simple sugars such as glucose (sugar in the blood). Disaccharides are larger compounds known as double sugars, such as sucrose. When many simple sugars are connected together through a process named dehydration synthesis, these compounds are called polysaccharides or polymers. A polymer of glucose is starch.

Carbohydrates are the bodies preferred fuel source, as it is ready and easily available to be oxidized into ATP. However, when the amount of ATP exceeds the amount needed by the body, the extra carbohydrates are stored as fat in the adipose. (Marieb,E.N. et al.,2007) The major food groups that are considered to be rich sources of carbohydrates are mainly grains, legumes, and tuber, and sugars, which are found in plants with vegetables and fruits, such as whole grain cereals, breads and pastas.

Insulin is the hormone which controls a human's blood glucose levels. When carbohydrates are rapidly digested releasing glucose into the blood, the main function of insulin is to lower the concentration of the blood sugar. Insulin also promotes the use of carbohydrates as the major fuel source for the body instead of fats. Even if the body has a high diet of fat and low carbohydrate intake, this does not promote the use of fat by the body. As when there is a low carbohydrate intake the body manufactures glucose from compounds such as proteins, this process is called gluconeogenesis. (Knox et al. 2004)

The Glycaemic Index illustrates the accessibility of carbohydrates in human foods. Foods high in fat or protein don't cause your blood sugar level to raise much. Food is ranked in the Glycaemic index on how they affect our blood sugar levels. This index measures how much your blood sugar increases after you eat. When a carbohydrate is said to have a high Glycaemic index, means that the carbohydrates break down quickly, raising blood glucose levels rapidly, this would not be optimum for people with diabetes. Food with a low gylcaemic index (GI breaks down slowly and releases a steady and continuous flow of glucose into the blood stream. The different rates of absorption and breakdown of carbohydrates can be contributed with several