Insulin resistance
Confused about carbohydrates? A quick guide to the carb spectrum
Table 1. Types of sugars — vital energy for all living things
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Monosaccharides — single unit of sugar (“simple” sugars); highly
soluble
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Glucose
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The sugar circulating in our blood.
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Fructose
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The sugar that makes fruit sweet.
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Galactose
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The sugar found in milk.
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Deoxyribose
Ribose
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Critical subcomponents of DNA and RNA, essential for genetic transcription.
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Disaccharides — two monosaccharides joined together; soluble
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Sucrose
(glucose + fructose + H20)
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Table sugar.
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Lactose
(glucose + galactose + H20)
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Another milk sugar.
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Maltose
(glucose + glucose)
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Malt sugar.
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Polysaccharides — long, chain-like polymers; not readily soluble
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Starch (amylose and amylopectin)
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The energy storage molecule used by all plants, synthesized from glucose, present
in all plant seeds and tubers, and in many fruits and rhizomes. The most consumed
polysaccharide in the human diet.
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Cellulose
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In plants, this is synthesized to form cell walls; it is indigestible for humans
due to lack of the enzyme cellulase, but provides fiber in our diets to promote
wave-like digestive action called peristalsis.
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Glycogen
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This is the carbohydrate stored in muscle and liver tissue. When blood sugar levels
go down, liver cells hydrolyze glycogen to release glucose into the bloodstream.
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Related to this article:
References & further
reading on confusion about carbohydrates
Last Modified Date: 04/19/2011
Principal Authors: Marcelle Pick, OB/GYN NP