This is a little sneak peak of a part of the carbohydrate e-book.
Effects on the body:
The only carbs you can absorb through the gut glucose, galactose and fructose. They are the only ones that hit a vein called the portal vein on the way to the liver, where those 3 are processed.
The others which are sucrose, lactose and galactose are broken down into their monosaccharides glucose and fructose, maltodextrin, starches are broken down into their single molecular glucose.
From the liver, glucose generally goes directly into the bloodstream as that’s the source most things use and prefer, fructose can either be converted into glucose where again it will be sent and stored as muscle glycogen, the body stores about 300-400 grams, however Carb loading and keto diets will increase or decrease this amount respectively, it could also be turned into liver glycogen (which is stored in the liver approx. 50-100 grams) or converted into lactate, please note that more than 50 grams of lactose can be converted into fatty acid however this is very unlikely unless you eat A LOT of fruit, and I don’t think anyone reading this is eating double maybe triple figures of apples and pears.
Basically this means that whatever carb you eat it will mostly get turned into glucose, fructose and galactose and even then it’s only glucose that makes it back out the liver and into the blood, this does not mean all your carbs can come from snickers and bounty’s - still eat a variety of fruit and veg to get more than enough vitamins and minerals, be smart with your food choices but does it mean you can be more free with your diet? bloody hell yes, if you’re eating enough vitamins and minerals does that mean you can fit in some of the good stuff you love eating? yes, as long as you are still in a calorie deficit or at calorie maintenance you will still lose weight or stay at the same weight.
The only difference then between the different carbohydrate types is the speed they are digested and the added health bonuses of vitamins and minerals.
There are two other Digestive carbohydrates we will talk about oligosaccharides and polysaccharides, we will tackle Polysaccharides first.
Polysaccharides – Poly means ‘many’ and as we know saccharides means ‘sugar’ – this chain of carbohydrates is hundreds sometimes thousands of glucose molecules long, for us this almost always means starch - amylose (a straight chain of glucose) or amylopectin (a branched tree like
chain of glucose molecules).
Amylose starts digestion in the mouth and if you don’t believe me pop a piece of bread in your mouth and chew a tiny bit to start it breaking down just let it sit there, you will then start to taste a very sweet taste which is the Alpha-amylase breaking down the starch into free-glucose.
But I hear you cry, if glucose is stored in the muscle and animal meat is muscle then why doesn’t my juicy steaks have any carbs? then this is mother nature’s way of making sure the animal can decompose, so if you want glucose in your meat go and grab your sharpest knife, hunting gear and probably some Imodium, because the second you kill the animal, it's body will start to breakdown and will get rid of as much of the glucose as it can as quickly as it can.
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The Main Author is Dan Grimes, Guest authors will be posting too.