Absorption enzyme

Foods that have been processed to remove certain parts, often leading to lower fiber content.

Carbohydrates made up of one or two sugar units, easily digested.

Carbohydrates made up of many sugar units, providing sustained energy.

Single sugar units that are the building blocks of carbohydrates.

Two sugar units bonded together.

A common monosaccharide, often called blood sugar, crucial for energy.

The three parts of a wheat kernel: bran, endosperm, and germ.

Breaking down carbohydrates into monosaccharides to be absorbed by the body.

Sugars provide sweetness, energy for bodily functions, and glucose for the brain and nerves.

Glucose is the primary fuel for the brain and nerves, and to some extent, other parts of the body.

Muscle and liver glycogen store glucose.

Sugars undergo browning reactions when heated, creating appealing colors, aromas and tastes.

Sugars help create tender and smooth textures in cooked foods.

Sugars interact with proteins, expanding and trapping water when heated, forming gels.

Glucose's breakdown for energy in the body has a point of no return where glucose is lost.

Fibers maintain healthy bowel function by increasing the bulk and viscosity of foods.

Indigestible carbohydrates in beans that cause flatulence because they are broken down by bacteria in the large intestine.

Starch that isn't digested in the small intestine due to protective structures or cooking processes.

Inability to digest lactose (a sugar in milk) due to low levels of the lactase enzyme.

Breaking down carbohydrates into simpler units (monosaccharides) so they can be absorbed by the body.

Carbohydrates made up of single or double sugars.

Carbohydrates made up of many sugar units.

The most abundant indigestible carbohydrate from food.

Single sugar units, the building blocks of carbohydrates needed for absorption.

A type of starch that's hard to digest, acting like fiber.

Breaking down starch into simpler sugars for absorption.

Two sugar units joined together.

Single sugar units absorbed through the intestine.

Bacteria in the colon ferment some resistant starch.

Small intestine enzymes split disaccharides into sugars.

Complex process requiring extensive breakdown.

Salivary enzymes start starch breakdown in mouth.

Glucose stores as glycogen in the muscles and liver, which can release glucose into the bloodstream

Eating carbohydrate-rich foods regularly provides 45-65% of dietary calories from complex carbohydrates.

A scale that ranks how quickly a food raises blood glucose.

The liver converts glucose to fat, but mainly stores excess glucose as glycogen or uses it immediately.

Carbohydrates made of many sugar units, providing sustained energy.

Eating balanced meals with protein, fat, and fiber slows digestion, releasing glucose gradually.

Candy, sugary drinks, and energy bars are quick sources of sugar energy.

Regular meals and snacks with starch, fiber, protein, and some fat are the best sources of carbohydrates.

Metabolic diseases with elevated blood glucose and inefficient insulin regulation.

Common forms of diabetes involving abnormal insulin and blood glucose handling.

A condition with high blood glucose, not yet diabetes.

Amputation, kidney failure, blindness are possible.

Estimated $174 Billion annually affecting healthcare services and more.

Chronically high blood glucose harms almost every body cell.

Treatment for kidney disease, removes wastes from blood.

Few or no initial symptoms exist; long-term damage may occur unseen.