Insulin resistance

Confused about carbohydrates? A quick guide to the carb spectrum

Table 1. Types of sugars — vital energy for all living things

Monosaccharides — single unit of sugar (“simple” sugars); highly soluble

Glucose	The sugar circulating in our blood.
Fructose	The sugar that makes fruit sweet.
Galactose	The sugar found in milk.
Deoxyribose Ribose	Critical subcomponents of DNA and RNA, essential for genetic transcription.

Disaccharides — two monosaccharides joined together; soluble

Sucrose (glucose + fructose + H20)	Table sugar.
Lactose (glucose + galactose + H20)	Another milk sugar.
Maltose (glucose + glucose)	Malt sugar.

Polysaccharides — long, chain-like polymers; not readily soluble

Starch (amylose and amylopectin)	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.
Cellulose	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.
Glycogen	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

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