Changes

Lesson 7 - Carbohydrates - Fuel For The Human Body

== Lesson 7 - Carbohydrates - Fuel For The Human Body ==

 

7.1. Introduction

7.1. Introduction

7.3. The Role Of Carbohydrates In The Body

7.3. The Role Of Carbohydrates In The Body

7.4. How Carbohydrates Are Digested And Used By The Body 7.5. Sources Of Carbohydrates

7.4. How Carbohydrates Are Digested And Used By The Body  

 

7.5. Sources Of Carbohydrates

 

 

 

7.6. Why Starches Are Less Than Ideal Sources Of Carbohydrates 7.7. Why Fruits Are The Ideal Source Of Carbohydrates

7.9. Disease Conditions Related To Carbohydrate Consumption

7.8. Amounts And Variety Of Carbohydrates Needed By Humans 7.9. Disease Conditions Related To Carbohydrate Consumption 7.10. Questions & Answers

7.10. Questions & Answers

Article #1: Carbohydrates by Dr. Herbert M. Shelton

Article #1: Carbohydrates by Dr. Herbert M. Shelton

Article #5: What’s Wrong With Wheat by Marti Fry

Article #5: What’s Wrong With Wheat by Marti Fry

Article #6: Fruit - The Ideal Food by Dr. Herbert M. Shelton Article #7: Are Humans Starch Eaters? by Dr. Herbert M. Shelton

Article #6: Fruit - The Ideal Food by Dr. Herbert M. Shelton  

 

 

 

 

 

7.1.1 The Importance of Carbohydrates

Article #7: Are Humans Starch Eaters? by Dr. Herbert M. Shelton

As mentioned in the RATIONALE earlier in this lesson, even the process of diges- tion could not occur without the energy provided by carbohydrates. Without carbohy- drates we would not be able to think or move and our heart couldn’t beat.

Before embarking on a study of carbohydrates—their role in the body, their sources, etc., we will begin by highlighting the importance of carbohydrates, defining what carbohydrates are and learning how they are formed, as well as glimpsing at a brief history of carbohydrates in the human diet.

Whether it be digestion or circulation, thinking or walking, all life activities are de- pendent upon carbohydrates. When insufficient carbohydrates are available from the di- et, the body converts fat reserves to carbohydrates for its use, and amino acids are uti- lized as carbohydrates instead of being used to make body protein.

As mentioned in the RATIONALE earlier in this lesson, even the process of digestion could not occur without the energy provided by carbohydrates. Without carbohydrates we would not be able to think or move and our heart couldn’t beat.

7.1.2 What Are Carbohydrates?

Whether it be digestion or circulation, thinking or walking, all life activities are dependent upon carbohydrates. When insufficient carbohydrates are available from the diet, the body converts fat reserves to carbohydrates for its use, and amino acids are utilized as carbohydrates instead of being used to make body protein.

As the lesson title implies, carbohydrates provide fuel, or energy, for the human body. These organic (carbon-containing) compounds are an integral part of both plant and animal life, and, as stated above, life as we know it could not exist without them.

As the lesson title implies, carbohydrates provide fuel, or energy, for the human body. These organic (carbon-containing) compounds are an integral part of both plant and animal life, and, as stated above, life as we know it could not exist without them.

Carbohydrates are made up of three elements: carbon, hydrogen and oxy- gen—carbohydrates. As you will learn in a later lesson, fats are also comprised of car- bon, hydrogen and oxygen, but they have less oxygen and more carbon and hydrogen than carbohydrates.

Carbohydrates are made up of three elements: carbon, hydrogen and oxygen—carbohydrates. As you will learn in a later lesson, fats are also comprised of carbon, hydrogen and oxygen, but they have less oxygen and more carbon and hydrogen than carbohydrates.

Carbohydrates, along with proteins and fats, comprise the major components of liv- ing matter and are used for maintenance of cellular functional activities and as reserve

Carbohydrates, along with proteins and fats, comprise the major components of liv- ing matter and are used for maintenance of cellular functional activities and as reserve

and structural materials for cells. Because they are the primary source of energy for the animal kingdom, carbohydrates are particularly important in a study of nutritional sci- ence.

and structural materials for cells. Because they are the primary source of energy for the animal kingdom, carbohydrates are particularly important in a study of nutritional science.

7.1.3 How Carbohydrates Are Formed

==== How Carbohydrates Are Formed ====

Carbohydrates are formed by green plants in the process of photosynthesis. In pho- tosynthesis, plant chlorophyll, plant enzymes, sunlight, carbon dioxide from the air, and mineralized water from the soil combine and, in a complicated process, synthesize car- bohydrates. Humans obtain their carbohydrate needs most efficiently from the plant world.

==== Carbohydrates: Past and Present ====

In the past and in some parts of the world today, people’s diets consisted largely of carbohydrate foods, especially those growing locally. In most of the Western world today, however, meats and other protein/fat foods comprise a disproportionate part of the diets of many people, and processed and refined carbohydrate products are being consumed in lethal quantities.

7.1.4 Carbohydrates: Past and Present

While people do survive, at least for a relatively short lifespan, on diets high in proteins and refined carbohydrates, this survival is low-level survival, with suffering from illnesses of numerous varieties being considered the norm. A high-level state of health and well-being is possible only if our needs are met in keeping with our biological adaptation and if destructive practices are removed from our lives. The further we carry this, the healthier and happier we will be, for joy is supposed to be our primary experience in life— not suffering.

In the past and in some parts of the world today, people’s diets consisted largely of carbohydrate foods, especially those growing locally. In most of the Western world to- day, however, meats and other protein/fat foods comprise a disproportionate part of the diets of many people, and processed and refined carbohydrate products are being con- sumed in lethal quantities.

During the past 70 years or so, more and more food processing and refining establishments have been created, and they are producing horrendous qualities of highly-refined, highly-processed and highly-chemicalized so-called “foods.” An extremely large proportion of these “foods” are carbohydrates—that is, they provide energy in the form of calories. But they are not real foods because they lack many of the elements from the original food source that make a food a food. For example; the germ and bran are removed from wheat, leaving only starch; and the vitamins, minerals and fiber that need to be with the starch to make the wheat a whole food are missing. Removing natural food components and then attempting to put them back by adding specified amounts of synthetic vitamins and minerals, by using bran separate from the whole wheat berries, and by taking food supplement pills and powders is the height of absurdity. First of all, it’s not effective, and secondly, it’s expensive, time-consuming and, most of all—UNNECESSARY!

While people do survive, at least for a relatively short lifespan, on diets high in pro- teins and refined carbohydrates, this survival is low-level survival, with suffering from illnesses of numerous varieties being considered the norm. A high-level state of health and well-being is possible only if our needs are met in keeping with our biological adap- tation and if destructive practices are removed from our lives. The further we carry this, the healthier and happier we will be, for joy is supposed to be our primary experience in life— not suffering.

Even physiology texts, which are medically oriented rather than health oriented, say that a casually selected diet of carbohydrates is likely to be poor in the essential amino acids, vitamins and minerals. Life Scientists/Natural Hygienists recognize the necessity of high-quality carbohydrates in the diet and the need to eschew the products marketed by the food industries; Hygienists advocate a return to a high-carbohydrate diet consisting of whole foods, with fiber intact, that provide our needs for complete proteins, vitamins and organic minerals.

During the past 70 years or so, more and more food processing and refining estab- lishments have been created, and they are producing horrendous qualities of highly-re- fined, highly-processed and highly-chemicalized so-called “foods.” An extremely large proportion of these “foods” are carbohydrates—that is, they provide energy in the form of calories. But they are not real foods because they lack many of the elements from the original food source that make a food a food. For example; the germ and bran are removed from wheat, leaving only starch; and the vitamins, minerals and fiber that need to be with the starch to make the wheat a whole food are missing. Removing natural food components and then attempting to put them back by adding specified amounts of synthetic vitamins and minerals, by using bran separate from the whole wheat berries, and by taking food supplement pills and powders is the height of absurdi- ty. First of all, it’s not effective, and secondly, it’s expensive, time-consuming and, most of all—UNNECESSARY!

7.2.1 Monosaccharides

Even physiology texts, which are medically oriented rather than health oriented, say that a casually selected diet of carbohydrates is likely to be poor in the essential amino acids, vitamins and minerals. Life Scientists/Natural Hygienists recognize the necessity of high-quality carbohydrates in the diet and the need to eschew the products marketed by the food industries; Hygienists advocate a return to a high-carbohydrate diet consist- ing of whole foods, with fiber intact, that provide our needs for complete proteins, vita- mins and organic minerals.

7.2.2 Glucose (also known as dextrose or grape sugar)

7.2. Classification Of Carbohydrates

7.2.3 Fructose (also known as levulose or fruit sugar)

7.2.4 Galactose

 

7.2.2 Glucose (also known as dextrose or grape sugar) 7.2.3 Fructose (also known as levulose or fruit sugar) 7.2.4 Galactose

7.2.5 Disaccharides

7.2.5 Disaccharides

7.2.6 Sucrose

7.2.6 Sucrose

7.2.7 Maltose (also known as malt sugar) 7.2.8 Lactose (also known as milk sugar) 7.2.9 Polysaccharides

7.2.7 Maltose (also known as malt sugar)  

 

7.2.8 Lactose (also known as milk sugar)  

 

7.2.9 Polysaccharides

7.2.10 Starch

7.2.10 Starch

7.2.11 Dextrin 7.2.12 Glycogen 7.2.13 Cellulose

7.2.11 Dextrin  

Carbohydrates, also known as saccharides, are classified according to the number of single carbohydrate molecules in each chemical structure. Carbohydrate compounds having just one carbohydrate molecule are called monosaccharides; compounds with two carbohydrate molecules are called dissarcharides; and those compounds containing more than two carbohydrate molecules are named polysaccharides. All carbohydrates either are monosaccharides or can be hydrolyzed (broken down) into two or more mono- saccharides.

7.2.12 Glycogen

For further understanding of these different classifications of carbohydrates, the monosaccharides and disaccharides can be grouped together and compared with the polysaccharides. This can be done because monosaccharides and disaccharides have cer- tain things in common.

7.2.13 Cellulose

For one, they are both water soluble. In addition, they have a sweet taste and a crys- talline structure. The monosaccharides and disaccharides are called sugars and all share the suffix, -ose, meaning sugar.

Carbohydrates, also known as saccharides, are classified according to the number of single carbohydrate molecules in each chemical structure. Carbohydrate compounds having just one carbohydrate molecule are called monosaccharides; compounds with two carbohydrate molecules are called disaccharides; and those compounds containing more than two carbohydrate molecules are named polysaccharides. All carbohydrates either are monosaccharides or can be hydrolyzed (broken down) into two or more monosaccharides.

Polysaccharides, in contrast to mono- and disaccharides, are insoluble in water, do not taste sweet and do not form crystals. Also, they do not share a suffix and have no group name (such as sugars, in the case of mono-arid disaccharides). They are some- times called starches, but this is technically incorrect because there are many other clas- sifications of polysaccharides besides starches (cellulose and glycogen being two and dextrin being another).

For further understanding of these different classifications of carbohydrates, the monosaccharides and disaccharides can be grouped together and compared with the polysaccharides. This can be done because monosaccharides and disaccharides have certain things in common.

7.2.1 Monosaccharides

For one, they are both water soluble. In addition, they have a sweet taste and a crystalline structure. The monosaccharides and disaccharides are called sugars and all share the suffix, -ose, meaning sugar.

These are the only sugars that can be absorbed and utilized by the body. Disaccha- rides and polysaccharides must be ultimately broken down into monosaccharides in the digestive process known as hydrolysis. Only then can they be utilized by the body. Three monosaccharides are particularly important in the study of nutritional science: glucose, fructose and galactose.

Polysaccharides, in contrast to mono- and disaccharides, are insoluble in water, do not taste sweet and do not form crystals. Also, they do not share a suffix and have no group name (such as sugars, in the case of mono-arid disaccharides). They are sometimes called starches, but this is technically incorrect because there are many other classifications of polysaccharides besides starches (cellulose and glycogen being two and dextrin being another).

7.2.2 Glucose (also known as dextrose or grape sugar)

These are the only sugars that can be absorbed and utilized by the body. Disaccharides and polysaccharides must be ultimately broken down into monosaccharides in the digestive process known as hydrolysis. Only then can they be utilized by the body. Three monosaccharides are particularly important in the study of nutritional science: glucose, fructose and galactose.

This monosaccharide is the most important carbohydrate in human nutrition because it is the one that the body fuses directly to supply its energy needs. Glucose is formed from the hydrolysis of di- and polysaccharides, including starch, dextrin, maltose, su- crose and lactose; from the monosaccharide fructose largely during absorption; and from both fructose and galactose in the liver during metabolism.

This monosaccharide is the most important carbohydrate in human nutrition because it is the one that the body fuses directly to supply its energy needs. Glucose is formed from the hydrolysis of di- and polysaccharides, including starch, dextrin, maltose, sucrose and lactose; from the monosaccharide fructose largely during absorption; and from both fructose and galactose in the liver during metabolism.

Glucose is the carbohydrate found in the bloodstream, and it provides an immediate source of energy for the body’s cells and tissues. Glucose is also formed when stored body carbohydrate (glycogen) is broken down for use.

Glucose is the carbohydrate found in the bloodstream, and it provides an immediate source of energy for the body’s cells and tissues. Glucose is also formed when stored body carbohydrate (glycogen) is broken down for use.

In the plant world, glucose is widely distributed. It is found in all plants and in the sap of trees. Fruits and vegetables are wholesome food sources of glucose. It is also pre- sent in such unwholesome (to humans) substances as molasses, honey and corn syrup.

In the plant world, glucose is widely distributed. It is found in all plants and in the sap of trees. Fruits and vegetables are wholesome food sources of glucose. It is also present in such unwholesome (to humans) substances as molasses, honey and corn syrup.

 

 

 

Galactose differs from the other simple sugars, glucose and fructose, in that it does not occur free in nature. It is produced in the body in the digestion of lactose, a disac- charide.

Fructose, a monosaccharide, is very similar to another monosaccharide, galactose. These two simple sugars share the same chemical formula; however, the arrangements of their chemical groups along the chemical chain differ. Fructose is the sweetest of all the sugars and is found in fruits, vegetables and the nectar of flowers, as well as in the unwholesome (to humans) sweeteners, molasses and honey. In humans, fructose is produced during the hydrolysis of the disaccharide, sucrose.

7.2.5 Disaccharides

Galactose differs from the other simple sugars, glucose and fructose, in that it does not occur free in nature. It is produced in the body in the digestion of lactose, a disaccharide.

Disaccharides, on hydrolysis, yield two monosaccharide molecules. Three particular disaccharides warrant discussion in a lesson on nutritional science: sucrose, maltose and lactose.

Disaccharides, on hydrolysis, yield two monosaccharide molecules. Three particular disaccharides warrant discussion in a lesson on nutritional science: sucrose, maltose and lactose.

7.2.6 Sucrose

==== Sucrose ====

 

The disaccharide, sucrose, consists of one molecule of each of two monosaccharides—glucose and fructose. Sucrose is found in fruits and vegetables and is particularly plentiful in sugar beets (roots) and sugarcane (a grass). Refined white and brown sugars are close to 100% sucrose because almost everything else (including the other kinds of sugars present, the vitamins, the minerals and the proteins) have been removed in the refining process. Maple syrup and molasses are, like refined sugars, unwholesome sweeteners; both contain over 50% sucrose. It almost goes without saying that any foods, so- called, containing significant amounts of refined sugar are high in sucrose.

The disaccharide, sucrose, consists of one molecule of each of two monosaccha- rides—glucose and fructose. Sucrose is found in fruits and vegetables and is particularly plentiful in sugar beets (roots) and sugarcane (a grass). Refined white and brown sugars are close to 100% sucrose because almost everything else (including the other kinds of sugars present, the vitamins, the minerals and the proteins) have been removed in the re- fining process. Maple syrup and molasses are, like refined sugars, unwholesome sweet- eners; both contain over 50% sucrose. It almost goes without saying that any foods, so- called, containing significant amounts of refined sugar are high in sucrose.

 

This disaccharide, unlike sucrose, is not consumed in large amounts in the average American diet. It is found in malted cereals, malted milks and sprouted grains. Also, corn syrup is 26 percent maltose and corn sugar is 4 percent maltose. None of these “foods” is wholesome, with perhaps, the exception of sprouted grains.

This disaccharide, unlike sucrose, is not consumed in large amounts in the average American diet. It is found in malted cereals, malted milks and sprouted grains. Also, corn syrup is 26 percent maltose and corn sugar is 4 percent maltose. None of these “foods” is wholesome, with perhaps, the exception of sprouted grains.

Maltose occurs in the body as an intermediate product of starch digestion. (Starch is a polysaccharide.) When maltose is hydrolyzed, it yields two molecules of glucose.

Maltose occurs in the body as an intermediate product of starch digestion. (Starch is a polysaccharide.) When maltose is hydrolyzed, it yields two molecules of glucose.

7.2.8 Lactose (also known as milk sugar)

==== Lactose (also known as milk sugar) ====

 

This disaccharide is found only in milk. Human milk contains about 4.8 g per 100 ml and cow’s milk contains approximately 6.8 g per 100 ml. When lactose is hydrolyzed it yields one unit of the monosaccharide glucose and one unit of the monosaccharide galactose. The enzyme lactase is needed to digest lactose, and this enzyme is not present in most, if any, people over age three. This is one of the many reasons why milk is an unwholesome food for people over three years of age.

This disaccharide is found only in milk. Human milk contains about 4.8 g per 100 ml and cow’s milk contains approximately 6.8 g per 100 ml. When lactose is hydrolyzed it yields one unit of the monosaccharide glucose and one unit of the monosaccharide galactose. The enzyme lactase is needed to digest lactose, and this enzyme is not present in most, if any, people over age three. This is one of the many reasons why milk is an unwholesome food for people over three years of age.

7.2.9 Polysaccharides

==== Polysaccharides ====

 

Like the disaccharides, the polysaccharides cannot be directly utilized by the body. They must first be broken down into monosaccharides, the only sugar form the body can use.

Like the disaccharides, the polysaccharides cannot be directly utilized by the body. They must first be broken down into monosaccharides, the only sugar form the body can use.

Polysaccharides contain up to 60,000 simple carbohydrate molecules. These carbo- hydrate molecules are arranged in long chains in either a straight or in a branched struc- ture. There are four polysaccharides that are important in the study of nutritional science: starch, dextrin, glycogen and cellulose.

Polysaccharides contain up to 60,000 simple carbohydrate molecules. These carbohydrate molecules are arranged in long chains in either a straight or in a branched structure. There are four polysaccharides that are important in the study of nutritional science: starch, dextrin, glycogen and cellulose.

 

Starch is abundant in the plant world and is found in granular form in the cells of plants. Starch granules can be seen under a microscope and they differ in size, shape and markings in various plants. The starch granules of wheat, for example, are oval-shaped; whereas the starch granules of corn are small, rounded and angular.

Starch is abundant in the plant world and is found in granular form in the cells of plants. Starch granules can be seen under a microscope and they differ in size, shape and markings in various plants. The starch granules of wheat, for example, are oval-shaped; whereas the starch granules of corn are small, rounded and angular.

These starch granules are laid down in the storage organs of plants—in the seeds, tubers, roots and stem pith. They provide a reserve food supply for the plant, sustain the root or tuber through the winter and nourish the growing embryo during germination.

These starch granules are laid down in the storage organs of plants—in the seeds, tubers, roots and stem pith. They provide a reserve food supply for the plant, sustain the root or tuber through the winter and nourish the growing embryo during germination.

Most starches are a mix of two different molecular structures, amylose and amy- lopectin. The former has a linear structure and the latter has a branched or bushy struc- ture. The proportion of the two fractions varies according to the species of plant. For ex- ample, potato starch and most cereal starches have approximately 15-30% amylose. But the waxy cereal grains, including some varieties of corn plus rice and grain sorghum, have their starch most entirely as amylopectin. The starches in green peas and in some sweet corn varieties are mainly amylose.

Most starches are a mix of two different molecular structures, amylose and amylopectin. The former has a linear structure and the latter has a branched or bushy structure. The proportion of the two fractions varies according to the species of plant. For example, potato starch and most cereal starches have approximately 15-30% amylose. But the waxy cereal grains, including some varieties of corn plus rice and grain sorghum, have their starch most entirely as amylopectin. The starches in green peas and in some sweet corn varieties are mainly amylose.

The polysaccharides, as mentioned earlier, are not water soluble as are the mono- and disaccharides. Though not water soluble, starches can be dispersed in water heated to a certain temperature. The granules swell and gelatinize. When cooled, this gelatin sets to a paste. The jelling characteristics of starches are considered to result from the amylose present, while amylopectin is considered to be responsible for the gummy and cohesive properties of the paste.

The polysaccharides, as mentioned earlier, are not water soluble as are the mono- and disaccharides. Though not water soluble, starches can be dispersed in water heated to a certain temperature. The granules swell and gelatinize. When cooled, this gelatin sets to a paste. The jelling characteristics of starches are considered to result from the amylose present, while amylopectin is considered to be responsible for the gummy and cohesive properties of the paste.

7.2.11 Dextrin

There are several “varieties” of this polysaccharide. Dextrins are most commonly consumed in cooked starch foods, as they are obtained from starch by the action of heat. Dextrins are intermediary products of starch digestion, also, and are formed by the action of amylases on starches. They render the disaccharide maltose on hydrolysis.

==== Glycogen ====

 

Glycogen is the reserve carbohydrate in humans. It is to animals as starch is to plants. Glycogen is very similar to amylopectin, having a high molecular weight and branched chain structures made up of thousands of glucose molecules. The main difference be- tween glycogen and amylopectin is that glycogen has more and shorter branches, result- ing in a more compact, bush-like molecule with greater solubility and lower viscosity (less stickiness or gumminess).

7.2.12 Glycogen

 

Glycogen is the reserve carbohydrate in humans. It is to animals as starch is to plants. Glycogen is very similar to amylopectin, having a high molecular weight and branched- chain structures made up of thousands of glucose molecules. The main difference be- tween glycogen and amylopectin is that glycogen has more and shorter branches, result- ing in a more compact, bushlike molecule with greater solubility and lower viscosity (less stickiness or gumminess).

Glycogen is stored primarily in the liver and muscles of animals. About two-thirds of total body glycogen is stored in the muscles and about one-third is stored in the liver.

Glycogen is stored primarily in the liver and muscles of animals. About two-thirds of total body glycogen is stored in the muscles and about one-third is stored in the liver.

7.2.13 Cellulose

==== Cellulose ====

 

Like starch and glycogen, cellulose is composed of thousands of glucose molecules. It comprises over 50% of the carbon in vegetation and is the structural constituent of the cell walls of plants. Cellulose is, therefore, the most abundant naturally-occurring organic substance. It is characterized by its insolubility, its chemical inertness and its physical rigidity. This polysaccharide can be digested only by herbivores such as cows, sheep, horses, etc., as these animals have bacteria in their rumens (stomachs) whose enzyme systems break down cellulose molecules. Humans do not have the enzyme needed to digest cellulose, so it is passed through the digestive tract unchanged.

Like starch and glycogen, cellulose is composed of thousands of glucose molecules. It comprises over 50% of the carbon in vegetation and is the structural constituent of the cell walls of plants. Cellulose is, therefore, the most abundant naturally-occurring organ- ic substance. It is characterized by its insolubility, its chemical inertness and its physical rigidity. This polysaccharide can be digested only by herbivores such as cows, sheep, horses, etc., as these animals have bacteria in their rumens (stomachs) whose enzyme

 

systems break down cellulose molecules. Humans do not have the enzyme needed to di- gest cellulose, so it is passed through the digestive tract unchanged.

7.3. The Role Of Carbohydrates In The Body

7.3. The Role Of Carbohydrates In The Body