Carbohydrates

Carbohydrate

Carbohydrates form the bulk of the diet.

Starch

Starch is a complex carbohydrate that is broken down into simple sugar by a process called hydrolysis.

How are carbohydrates stored in plants?

They are stored as starches and sugars.

Elements of Carbohydrate

1) Carbon

2) Oxygen

3) Hydrogen

Photosynthesis

The process of plants taking in the sunlight, water and carbon dioxide to make carbohydrate, oxygen and food.

Carbohydrate Functions

1) Helps with constipation

2) Gives the body energy.

3) Acts as a protein sparer.

4) Prevents Ketosis.

5) Carbohydrate in the form of dietary fibre helps obese persons to lose weight/control weight loss.

6) High fiber diets help to control diabetes.

7) Helps the body use fats efficiently.

8) Excess carbohydrate is is stored as glycogen in the liver.

Sources

Starch: Banana, Yam, Potato, Bread, Breadfruit, Cassava.

Sugar: Jam, Honey, Fudge, Syrup, Cupcake and Jelly.

Dietary Fibre: Apple, Bread, Potato, Calaloo, Cabbage and Carrot.

How some health conditions are associated with carbohydrates

1) Obesity linked to carbohydrates is complicated because both how much and what kind of carbohydrates you eat matter. Eating too many, especially processed carbs, can lead to obesity.

2) Low energy is often caused by changes in blood sugar levels and the body’s dependence on carbohydrates for energy.

3) Constipation and carbohydrates are connected mainly because fiber in carbs helps keep bowel movements regular.

4) Type 2 diabetes is linked to how the body handles carbohydrates and the role of insulin in controlling blood sugar.

5) Tooth decay happens when bacteria in your mouth eat sugars and starches, making acids that damage tooth enamel and cause cavities.

6) Refined carbs in processed foods and sugary drinks can greatly increase the risk of heart disease.

The effect of heat

1) Dry heat on sugar: Sugar undergoes a process called caramelization, resulting in a change in colour, flavour and texture.

2) Wet heat on sugar: When sugar is exposed to wet heat, like in cooking or baking, it melts and turns into a syrup or caramel. The moisture helps break down the sugar, making it easier to mix with other ingredients.

3) Dry heat on starch: Leads to gelatinization, this involves irreversible distribution of the ordered structure within starch granules, causing them to swell.

4) Wet heat on starch: When starch is exposed to wet heat, like boiling or cooking, it absorbs water and swells, turning soft and thickening the liquid around it. This is what makes foods like pasta or potatoes become tender and starchy.