Guest guest Posted December 13, 1999 Report Share Posted December 13, 1999 Gail, I wrote this on another list. I was challenged for having a bizarre concept of carbohydrates. I had run across a paper on carbohydrates, and had it confirmed by later investigation on the net. Here is the jist of it. CARBOHYDRATES The name implies it is constructed of carbon and water. Plants use carbon dioxide and water to make glucose. Sugars are a few glucose molecules assembled in various ways, starches are about 200-2000 glucose molecules in a chain with side attachments. Cellulose is formed from about 10,000 glucose molecules and is digestible by ruminant animals. Sugar Free is no criteria for diabetics, sugar is just another carbohydrate. On the blood sugar curves resulting from their ingestion, the only difference seemed to be that simple sugars like honey and corn syrup caused the rise in half an hour, while starches required an hour to reach a plateau. The rest of the curve was the same, flat for about 2 hours, and then decreasing to normal over an hour. I got that shape blood glucose from potato myself. My purpose was to point out that plant matter is made of carbohydrates. We only digest a part of it, the rest is fiber. I have no proof, but the items with low glycemic index seem to be largely indigestible fiber, not available carbohydrates. I cannot believe that when our blood is awash with glucose that we need to add more carbohydrates to our diet. My experience with fat contributing to insulin resistance has made me aware of the need for some to limit it for dietary sugar and weight control. I have heard from some that are big greasy meat eaters that have good sugars and other markers of control, the essense of their diet is low carbohydrates. Sam Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.