Simple Carbohydrates

We are most familiar with the lipids known as fats. Fats are used to store energy for later use. They also provide structural support and cushioning for many animals. Some dietary fats are healthier than others.

Quick Glance: Do I Eat Lipids?

Have you ever heard the word Lipid before? For most people lipid and fats go hand in hand. Actually, fat is a type of lipid. As defined by Dictionary.com, lipids are any of a large group of organic compounds that are oily to the touch and insoluble in water. Lipids include fatty acids, oils, waxes, sterols, and triglycerides. They are a source of stored energy and are a component of cell membranes. You will learn about the different types of lipids as well as how they are helpful in the body as well as food.

Explore: Lipids Are Old School

Lipids have their origin back to the early days. The original term comes from the Greek word Lipos which means animal fat or vegetable oil. It is interesting that they termed these products as lipids because that classification holds true today. Lipids are important to the body for energy production and storage. Lipids contain carbon, hydrogen and oxygen similar to carbohydrates but they work differently in the body. Cholesterol is a type of lipid that is found in the body and in animal sources. Cell membranes are predominantly composed of lipids and cholesterol. Cell membranes provide stability to cells and control the entry or release of chemicals into or from the cell.

You will learn a lot more about lipids in the video below.

Types of Sugars

Saccharides, Monosaccharides & Disaccharides.... OH MY!

Sugar is the simplest of all carbohydrates. These types of sugars are called Saccharides. Saccharides contain carbon compounds.

There are two main types of Saccharides which are called Monosaccharides or Disaccharides.

Monosaccharides have one sugar molecule. These tend to be the healthier option of sugars. The most abundant type of Monosaccharide is Glucose. This is a human's most basic energy source. The body converts all sugars and starches into glucose before using it for energy.
Disaccharide – This is when two Monosaccharides come together forming a Disaccharide.

Disaccharide – Again, this is when two Monosaccharides come together forming a Disaccharide.

Examples of disaccharides found widely in food products are:

Sucrose – table sugar
Maltose – malted grains
Lactose – sugar found in milk

That seems like a lot of chemistry right?? Who knew sugar was so complex!

Watch the video below to learn more.

How Much Sugar Is In That?

The American Academy of Dietetics recommends no more than 100 calories a day should be from free sugar or 6 tsp a day. There are many sources of sugar in our diet that we don’t think about. From the drinks (sodas and sports drinks) to the snacks and energy bars we eat. Even condiments like ketchup and bbq sauce have added sugar. For every 4 grams of sugar we consume, that is equivalent to one teaspoon of table sugar.

The Food and Drug Administration (FDA) has examined numerous sugars, including glucose, dextrose, fructose, sucrose, high fructose corn syrup, lactose, and maltose, and determined that they are “generally recognized as safe.” Sugars used in foods have a history of being safe if used correctly and in accordance with health guidelines.

Once ingested, most carbohydrates and complex sugars are broken down into the simple sugar glucose. The muscles and brain need glucose for energy and fuel. This is why the body likes a normal level of glucose in the body so it can protect the brain and other organs. Excess glucose can be stored in the liver and muscles for use at another time.

Can Sugar Be Too Much Of A Good Thing?

Watch the video below to learn more.

Challenge

So do you think you understand carbs? Try the challenge below to test your knowledge.

Takeaway: What Is Your Takeaway?

What is Insulin?

An important hormone in the sugar game is insulin. It works steadily to keep a regular flow of glucose to the body. When the body does not regulate glucose well, it can lead to Diabetes. Diabetes has two controlling factors. Type 1 Diabetics do not produce enough insulin to monitor their glucose. Those people are known as insulin-dependent and rely on giving themselves insulin to keep their blood sugar in check. With type 2 Diabetes, the body does not respond normally to the insulin that is made. These individuals must adhere to a strict diet and exercise regimen to keep their body sugar in check. The American Diabetic Association does not recommend cutting all sugar out but making the best choice possible when eating carbohydrates. Eating sugar from natural sources like fruit, vegetables, and grain is the best option.

IMAGES CREATED BY GAVS OR OPENSOURCE