Starches are one of the most common carbohydrates that people consume. There are three categories of starches:
1. Starches – These contain many sugars, in the glucose form, put together.
2. Celluloses – These are strong carbohydrates made of glucose.
3. Hemicelluloses – They are easier to break down and use by the body.
Carbohydrates come from sources that are living. They contain carbon, hydrogen, and oxygen. There are three categories: simple sugars, starches, and fiber.
Some may think that carbohydrates are bad, but that is a broad generalization. Some forms are not the healthiest and should be consumed in moderation while other forms are important for energy in the body. The better types include fruits, vegetables, legumes, and whole grains. The types to be more conscious with are usually found in processed foods like cakes, muffins, and foods made with white flour.
Carbohydrates begin to break down in our mouth as we start to chew them. Our saliva contains amylase, an enzyme that aids in digestion of carbohydrates. The rest of the carbohydrates go right through the stomach and are digested in the small intestines where the nutrients, now glucose or sugar, are absorbed into the blood for use by the body. The brain tells the pancreas to release insulin which is used to place the excess glucose into the muscles for storage. These glucose stores are later used for energy.
If excessive amounts of carbohydrates are consumed then the blood sugar levels will rise rapidly. Our bodies can only handle a certain amount of sugar or glucose in our blood. At this point insulin is released and some of the glucose is stored in the muscles. Unfortunately, our muscles can only hold so much, the rest of the extra glucose is surrounded and “stored” in various places that the body deems safe. These stores become fat deposits in our body. This is why it’s important to be aware of the nutrients you’re consuming.