Carbohydrates are one of the most important nutritional groups in the diet. Eliminating carbohydrates is seriously damaging health by failing to introduce necessary nutrients to the body. They are biological molecules that are formed entirely by carbon, hydrogen and oxygen atoms; and, as many of you know, their function is to provide immediate energy and allow the proper functioning of the body.
Some time ago we told you the different types of carbohydrates that we can find in food, but I would like to delve a little deeper into those products of which we do not know what they are made of. Are you one of those curious people who turns the container over to see the composition of proteins, fats, sodium and carbohydrates? Perhaps in some it is very evident, as in the case of pasta or bread, but today I want to show you many more.
Why are carbohydrates important?
My head explodes when I hear that in certain diets you have to eliminate carbohydrates if you want to lose weight, or that you can't eat them at night because they make you fat. Creating false myths about a certain nutritional group will cause deficiencies in the body and it will not function properly. If you are an athlete, you will know the importance of eating carbohydrates to perform better.
It could be considered that they are responsible for establishing the function of proteins, using protein consumption.
Depending on the type of carbohydrate we eat, digestion will be more or less fast; although compared to protein or fat, it is the fastest. Glucose is extracted from them, which is the main source of energy used by the body to carry out any activity or internal process.
Prohibiting them in a diet endangers health and physical performance; If you learn to combine them with physical exercise, the body creates biomolecules designed to control weight and improve sports resistance.
Foods in which we can find carbohydrates
Beyond those known to all, such as vegetables, fruits and cereals, I would like you to discover other foods that contain "hidden" carbohydrates and in which you would never have realized.
Sugar
Yes, sugar, whether it is white, brown, in syrup or in honey, is a great source of carbohydrates. Of course, any sugar substitute (stevia, sweeteners, molasses, etc.) contain this nutrient, so pay attention if you bet on "sugar-free" products.
99% of the content of white sugar is hydrates, while in brown it is 8%. It is not bad, nor toxic, as we are led to believe. Continued abuse or misinformation is what leads to cardiovascular problems and fat accumulation.
Dairy
Although dairy products (milk, cheese or yogurt) are known for their protein, fat and calcium content, the reality is that they also contain carbohydrates. The most predominant hydrate is lactose, which is a type of sugar (monosaccharide) that breaks down very easily. Lactose is responsible for providing a sweet flavor to dairy products, in addition to having 4 calories per gram.
What happens in lactose-free products? Do they stop having hydrates? Well not exactly. As you well know, most companies add a molecule (lactase) to milk, which breaks down the milk sugar into two simpler molecules and thus does not affect our digestive system. It's not really "lactose free", it's lactose + lactase. So the amount of total sugar doesn't change and we're still eating the same number of carbs.
ultra-processed products
Any ultra-processed product will have a high carbohydrate content, but certainly not of good quality. Pastries, pre-cooked food, industrial breads and even sausages have carbohydrates. Some use it as a substitute for a more expensive food (for example, ham is usually based on potato starch), and others to make it addictive with sugar.
Beer and wine
The drinks that have an origin in fruits or cereals preserve the original carbohydrates. That is why there has always been the question of whether alcohol (beer or wine) is more fattening than a distilled beverage. Actually, in distilled beverages we will not find any type of nutrient, only energy and empty calories; but in beer and wine we can obtain carbohydrates, minerals and vitamins. Logically, any nutritional contribution is overshadowed by alcohol intake.