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Re: Not a problem

Written by Ivan at 20 Feb 2003 01:10:53:

As an answer to: Re: Not a problem written by Jake Booth at 19 Feb 2003 23:26:18:

>Nah, ya just took in carbs from other sources.

Well, strictly speaking, just about everything we eat is a carbohydrate, since it consists of various compinations of carbon-hydrogen bonds with a tiny smattering of other elements thrown in. But nutritionally, a carbo consisting mostly of amino acids is treated separately and called protein, a carbo consisting largely of pretty long simple chains, usually three, is callled a fat or oil, a small one with a circle or two is called a sugar, and a larger one that doesn't fit any of these descriptions is called a starch or generally a carbohydrate. Unless it is indigestible, and then it is fiber. In terms of putting sugars into the blood which will eventually feed yeast, starches and sugars are the ones that do it (and a lot can depend on the particular structure and what they are eaten with). basically they can be broken down to the types of sugars that flow through our veins easily, while fats and proteins cannot. Fiber consumption along with your other stuff can make a big difference in slowing down the rise in blood sugar - that's why eating an apple is better than drinking apple juice.


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