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Carbohydrate - Ⅱ
- Nov 07, 2019 -

In the previous article, we mentioned the role of carbohydrates in our bodies and raised a question. Is the more carbohydrates the better? The answer is of course no.

There are two reasons. First of all, like other things, the right amount is the best. No matter how good one thing is, too much of it is always harmful to our bodies. Second, carbohydrates themselves vary based on their structure. Next, we will expand on this.

French fries, toast, soba noodles, etc. are all carbohydrates, but their effects on the human body are quite different. The reason is that their composition is different. Carbohydrates can be divided into single carbohydrates and complex carbohydrates based on their chemical structure and the rate at which they are digested and absorbed.

Single carbohydrates are simple, fast-absorbing (high-GI) carbohydrates. All forms of concentrated sugar are monosaccharides, namely white sugar, brown sugar, maltose, glucose, honey and syrup. They will quickly release energy and cause blood sugar to rise.

Carbohydrate - Ⅱ

For high-intensity exercisers or athletes, they will need this type of carbohydrate during exercise and after repair. During the exercising, muscles need energy that can be quickly digested and absorbed, and after exercise, a single carbohydrate can more effectively help the body's metabolic system adjust from a catabolic state to an anabolic state.

But for the normal person, if these energy is not consumed, they will be converted into fat stored in the internal organs or under the skin.

Single carbohydrates are often refined staple foods. White bread, cakes, polished rice and other refined grains are all fast-releasing energy carbohydrates.

In the next article, we will continue to introduce another type of carbohydrate.

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