Carbohydrate and calories: it is not what we used to think.
The majority of our diet consists of carbohydrates. Carbohydrates may be glycemic, which can be broken down and turned into simple glucose molecules quickly, or non-glycemic, which are not turned into sugar until they reach the large intestine. The glycemic index tells us how quickly the food we eat is turned into sugar and the glycemic load will give us absolute amounts of sugar introduced into the body by a food. Processing of foods and addition of fructose to the diet are major changes that correlate with weight gain in individuals. Decreasing carbohydrates in the diet goes along with a decrease in total calories in the diet.
Musick
Tiffany
T
Des Moines University College of Osteopathic Medicine, USA.
Cymet
Tyler Childs
TC
D003920:Diabetes Mellitus / Q000378:metabolism*; D004038:Diet, Reducing; D004040:Dietary Carbohydrates / Q000378:metabolism*; D005511:Food Handling; D005632:Fructose / Q000009:adverse effects*; D038321:Glycemic Index; D006801:Humans; D009765:Obesity / Q000209:etiology*; D015431:Weight Loss / Q000502:physiology*
D004040:Dietary Carbohydrates; D005632:Fructose