Carbohydrates - classification, significance in nutrition and effects on GI levels

Carbohydrates are organic compounds composed of carbon, hydrogen, and oxygen atoms. They are characterized by a sweet taste. Simple sugars and di sugars are easily soluble in water. Carbs are produced mainly by plants in the process of photosynthesis from carbon dioxide and water. Some of them can also be synthesized by animals from fat and protein.

Carbohydrates in the human diet are divided into simple and complex sugars. Simple sugars, or monosaccharides, are glucose, fructose, and galactose. Glucose is one of the most common sugars in human life. It is the component of sucrose (double sugar). The glucose content increases during maturation and decreases during the long storage of food. The second is found in vegetables, but also in meats. Fructose is a sugar that is commonly found in fruit (hence its name). It is used as a food ingredient in the production of beverages, fruit and dairy products. It can be used as an intermediate in the processing of fruit and vegetables.

Carbohydrates are one of the basic nutrients in every person's diet. They should provide about 50 to 60% of the energy in everyday food. Glucose is the main source of energy for the brain and erythrocytes. It is used as a substrate by the muscles, liver, heart, kidneys and intestines. In addition, when combined with proteins and lipids, it is an important component of cellular structures. It can also be a substratum in the construction of certain amino acids, such as alanine, glycine, serine. Carboxylic acid is essential in providing fatty acids.

The glycemic index determines the percentage rate of increase in blood glucose levels after consumption of products compared to the increase that occurs after consuming the same amount of carbohydrates in the form of pure glucose. Thus, the Glycemic Index classifies food products into those with high glycemics and those with low glycemia.