FNN 100 Lecture Notes - Lecture 5: Lactose Intolerance, Hemorrhoid, Pyruvic Acid
Document Summary
Carbs in whole foods fruits, grains, dairy natural state. Refining carbs separates them from their vitamin content, minerals and fibres. Categories: monosaccharides, disaccharides, oligosaccharides and polysaccharides: categories include # of sugar units. Simple carbs monosaccharides (glucose, fructose, galactose) , disaccharides (maltose, sucrose, lactose: cant be broken down further or not much breaking down required (mono and di, spike blood sugar level quicker, absorbed quickly, white carbs. Complex carbs: slow and stead raise of blood sugar level, absorbed slowly, starch, glycogen and fibre (soluble and insoluble, brown carbs. Average intake: 200-330g/day for men, 180-220g/day for women. Emphasis is on grains and fruits and veggies (whole food) Does(cid:374)"t (cid:272)ause dia(cid:271)etes (cid:271)ut they"re (cid:272)orrelated: correlation vs causation. Less then 25% of daily intake should be from added sugars (during processing) Includes things like syrups, and honey: does(cid:374)"t i(cid:374)(cid:272)lude (cid:374)atural sugars like la(cid:272)tose i(cid:374) (cid:373)ilk a(cid:374)d fru(cid:272)tose i(cid:374) fruit, more recent who says less then 5-10% added sugars.