Page 91 - General Biochemistry
P. 91
Low-carb diets...
Low-carb diets limit carbohydrates in order to lose weight (bread, grains, rice,
starchy vegetables and fruit), and emphasize sources of protein and fat
instead. Many types of low-carb diets exist, each with varying restrictions on
the types and amounts of carbohydrates. Examples of low-carb diets include
the Atkins diet.
High fat diets can contribute to heart disease. Excess protein can be hard on the
kidneys.
• Well-balanced diet contains about 60% of daily calories as carbohydrates,
predominantly in unrefined, complex form.
• Excellent sources are:
– rice, bread, pita bread, whole wheat spaghetti, cereals, potatoes,
legumes...
• Legumes are full of complex carbohydrates, proteins, fiber, vitamins and
minerals.
There are a lot of polysaccharides resistant to human digestive enzymes in
legumes (lens, beans..). Consummation of legumes should lead to a digestive
problem (flatulence or diarrhoea).
This polysaccharides are soluble in water and you can reduce amount of them by
macerating in water for 1 day.
• Glycemic index (GI)
• The GI is a measure of the power of foods (or specifically the carbohydrate in
a food) to raise glucose levels after being eaten.
• Foods with a high GI score contain rapidly digested carbohydrate, which
produces a large rapid rise and fall in the level of blood glucose.
• In contrast, foods with a low GI score contain slowly digested carbohydrate,
which produces a gradual, relatively low rise in the level of blood glucose.
90
