Fats | Carbohydrates | Proteins

CARBOHYDRATES
Carbohydrate is the main component in sugar, bread, cereal, rice, starch, potatoes, pasta, flour, fruits and vegetables. In order to function physically and mentally we need glucose (a carbohydrate) in our bloodstream. Different arrangements of carbon, hydrogen, and oxygen create very different appearing and tasting carbohydrates. When we eat foods containing diverse carbohydrates they are rapidly absorbed from our intestine. All are converted into a single form of carbohydrate: glucose. Once in the bloodstream glucose is transported to the tissues and it fuels all the energy processes required to run the body.

When more carbohydrate is eaten than is needed for energy, a small amount is converted into a storage form of glucose called glycogen. The remainder is converted into fat and stored in the subcutaneous tissue. Glycogen can be rapidly converted back into glucose Fat can also convert back into glucose if the need arises.

There are some who claim carbohydrates cannot cause fat formation or obesity. However, animals are fattened using grains such as corn, which are primarily carbohydrate.

Chemically some carbohydrates are more complicated than others. It was originally felt that the complex carbohydrates were healthier than the simple ones and could be used to replace fat in the diet.

This concept led to the US Department of Agricultures Food Guide Pyramid and Healthy Eating Index. Since the USDA Food Guide Pyramid was developed our nation has become fatter and the incidence of mature onset diabetes has skyrocketed!

Carbohydrates are very palatable and that is the basis of their popularity. A daily intake of 50 to 55% of total calories is desirable.