LOW CARB DIET & CARBOHYDRATES

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Ketosis is a by-product of Lipolysis. Lipolysis is the breakdown of fat stored in fat cells. During this process, free fatty acids are released into the bloodstream and circulate throughout the body. The by-products of burning fat are ketones, so ketosis is a secondary process of lipolysis. Ketosis, which is a perfectly normal metabolic process, is often confused with ketoacidosis, which is a life-threatening condition. Ketoacidosis is the consequence of individuals having uncontrollable blood sugar levels.

Carbohydrates are organic compounds that consist of carbon, hydrogen and oxygen. They vary from simple sugars containing from three to seven carbon atoms to very complex polymers. Only the hexoses (sugars with six carbon atoms) and pentoses (sugars with five carbon atoms) and their polymers play important roles in nutrition. Carbohydrates in food provide 4 calories per gram. Plants manufacture and store carrbohydrates as their chief source of energy. The glucose synthesized in the leaves of plants is used as the basis for more complex forms of carbohydrates. Classification of carbohydrates relates to their structural core of simple sugars, saccharides. Principal mono-saccharides that occur in food are glucose and fructose. Three common disaccharides are sucrose, maltose and lactose. Polysaccharides of interest in nutrition include starch, dextrin, glycogen and cellulose.

Carbohydrates are classed under several headings, depending upon their chemical structure. They range from very simple in their structure to incredibly complex. This structure determines whether the carbohydrate is digestible, absorbable, and capable of being utilized by the body. The characteristics and properties of the carbohydrates are dictated by their molecular structure. The food carbohydrates are classified as sugars and starches, and the sugars are the simplest of the carbohydrates in chemical structure. The sugars are subdivided into several categories, depending upon their structure, while the starches are made up of groupings of the various sugar molecules. A low carbohydrate diet void of simple sugars and starches is desirable.

The scientific literature is very clear that eating a low carbohydrate diet that is embedded in plant cellulose (complex carbohydrates) is always better. Green vegetables such as broccoli, spinach, lettuce are excellent food sources and should be a staple of everyone's diet. Simple carbohydrates are quickly digested and absorbed therefore, they are a good source of quick, but short lasting energy, often leaving you more tired. Simple carbs (or sugars) occur naturally in nutritious foods such as fruit, milk and yogurt; however, they are also found in foods such as table sugar, high fructose corn syrup, candy, cakes, cookies, sodas and fruit concentrates. Refined carbohydrates refer to complex carbohydrates (starches) that have had the bran, hull, fiber and some nutrients removed from the grain during processing, foods such as white bread, white pasta, white rice, pretzels, some cereals, and baked goods such as cakes, cookies etc.

A low carbohydrate diet is now beginning to gain acceptance. Simple and refined carbohydrates are not good for you and should be eliminated or severely reduced in the Atkins diet. The evidence is compelling that these sugars and white flours are main contributors to our overweight society.