NFS284H1 Lecture Notes - Lecture 5: High Fructose Corn Syrup, Disaccharide, Galactose
10 Feb 2018
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Document Summary
Plants store energy from the sun in the molecule and we get this when we consume them. They are also sometimes defined as quickly digested/ processed/ refined/ high gi (simple) and foods in their natural state (complex). It"s not recommended to use this terminology, they can be used in 2 different ways. Carbs in the diet: sugars: mono and disaccharides, oligosaccharides: 3-9 sugar units, polysaccharides: 10+ sugar units (starch and fibre) Where do we get glucose, galactose and fructose: glucose: fruits and some vegetables, and high fructose corn syrup (hfcs, galactose: no free galactose in foods, fructose: fruits, vegetables and hfcs. Hfcs is high fructose corn syrup: you take the cornstarch and hydralize it with enzymes and break it down into units to glucose, and then you use enzymes to convert some of the glucose into fructose. We can take 2 monosaccharides and join them together to create a disaccharide.
