While starch is the most abundant complex carb most people eat, we also eat other complex carbs. Just like starch, our body has to break these down into simple sugars so we can use them for energy or store them for later use – either as glycogen or fat.
There Is a “New” Taste Receptor in Town – for Starch!
For a long time, scientists knew and reported about five taste receptors on the human tongue (well, umami was also a fairly recent discovery): Sweet (simple sugars, sweeteners, sweet amino acids) Salt Sour (acids) Bitter Umami, also known as Savory (amino acids and L-glutamate from meat, mushrooms, etc.)
What Is Starch, Glycogen, Cellulose, and Chitin
Starch, glycogen, cellulose, and chitin are four of the most common substances in nature… and guess what? They are all composed of thousands of glucose molecules bonded together with glycosidic bonds! In other words, they are all polysaccharides (complex carbs) that just use glucose over and over.
What’s a Carb — Really?
A “carb” is short for carbohydrate. If you take a look at the two parts of that word, you’ll get a big hint as to how complex carbs are broken down by the body and how complex carbs are built in the first place! The term “carbo” refers to carbon, one of the most basic […]
Lethally Languished Liver – Why Fructose is Nowadays a Main Cause of Fatty Liver Disease
Fatty liver disease occurs when too much fat is stored in the liver, usually defined when more than five to ten percent of the liver is fat. According to the Mayo Clinic, nonalcoholic fatty liver disease (that is, fatty liver disease that is not caused by alcohol) affects 80-100 million Americans. Yes, you read it […]
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