Carbohydrates - Nature Cures®

Table of Contents

The body uses carbohydrates to make glucose which is the fuel that provides energy. The body can use glucose immediately or store it in the liver and muscles as fat for when it is needed.

The confusion about carbohydrates, when trying to lose weight, means many people avoid the wrong type and end up putting on weight and suffering from bowel, digestive and intestinal problems because the wrong type of carbohydrate (sugar) feeds the pathogenic bacteria, fungi, viruses and yeasts instead of the beneficial bacteria in the intestines.

The right type of carbohydrates (fibre, fructans and starch) feed the commensal (beneficial) bacteria which reside in the gastrointestinal tract and these are responsible for keeping the body in good health, manufacturing many vital nutrients and this can aid in weight loss. Avoiding these carbohydrates will have the opposite effect. See>> Feed your friendly bacteria

The three main types of carbohydrates

Simple carbohydrates (Monosaccharides and disaccharides) Sugars.
Short-chain carbohydrates (Oligosaccharides
Complex carbohydrates (Polysaccharides) Starch.

Monosaccharides are a single unit of sugar molecule such as fructose, galactose and glucose.

Disaccharides are two molecules of monosaccharides joined together such as lactose, maltose and sucrose.

Oligosaccharides are more than three, but less than ten units of monosaccharides joined together. such as fructo-ogilosaccharides, galacto-oligosaccharides and mannan oligosaccharides. The term fructans refers to two types of soluble fibre, inulin and fructo-oligosaccharides. Shorter chains of 2 to 9 fructose units are called fructo-oligosaccharides (FOS), while longer chains with 10 or more fructose units are referred to as inulin.

Polysaccharides are long chains of many monosaccharides joined together. such as cellulose, dextrin, glycogen, pectin and starch. These long-chained carbohydrates require more time to digest.

The commensal bacteria in the large intestine breakdown polysaccharides or fibres in the diet into short-chain fatty acids. These can then be absorbed by the large intestine by passive diffusion. The bacteria also produce gas (flatus), which is a mixture of nitrogen and carbon dioxide, with small amounts of hydrogen, methane and hydrogen sulphide. These result from the bacterial fermentation of the undigested polysaccharides.

Natural sources of polysaccharides in alphabetical order

Apple skins
Bananas (barely ripe)
Barley
Black eyed peas
Burdock root
Chestnuts
Chickpeas
Chicory root
Corn
Dandelion root
Flax seeds
Garlic
Jerusalem artichoke
Legumes (beans that have been dried)
Lentils
Mung beans
Potatoes
Onions
Rice
Whole grains
Yacon root
Yams

Different ‘bacteria food’ produces different kinds of short chain fatty acids and other products, so it’s important to consume a wide variety of fibre and starch in food. Foods rich in a carbohydrate called resistant starch pass through the body without counting calorically because they “resist” immediate digestion while still giving a full feeling. Plus, they help burn fat fast, improve digestion and fight disease.

Poorly absorbed types of carbohydrates, known as FODMAPs, can cause digestive discomfort like bloating and gas and intestinal and bowel disorders. To find out more see>> FODMAPS intolerance

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