Sugars - Type of Carbohydrates
Type of Simple Carbs - Monosaccharides, Disaccharides

Carbs in Food
Glycemic Index GI of Carbs
Glycemic Load of Carbs
GI Diet - Low GI Diet

Information About Carbs | Carbohydrates Guide | Low Carb Diets

Sugars (Carbohydrates)

What Are Carbohydrates? - Carbohydrate Science - Synthesis of Carbohydrates - Monosaccharides
Disaccharides - Oligosaccharides - Polysaccharides - Complex Carbs - Simple Carbs
Benefits of Carbohydrates - Starch - Dietary Fiber

Sugars are a type of carbohydrate. They are more readily convertible into energy than any other food. In fact, simple sugars need almost no digesting - they can enter the bloodstream immediately. Diabetics suffering from a hypoglycemic episode (low blood glucose levels) can be quickly stabilized with boiled sweets or sugar.

Sugars are Simple Carbohydrates

All carbohydrates are made up of units of sugar ("saccharride"). Carbohydrates containing only one unit of sugar (called "monosaccharides") or two sugar units of sugar (called "disaccharides") are known as "simple sugars" or "simple carbohydrates."

Table 1. Composition of Carbohydrate Sugars

Sugars are High Glycemic Index Foods

The classification of carbs into "simple" or "complex carbs" has been superceded by the Glycemic Index, which rates carbs according to their effect on blood-glucose levels. Most sugars or sugary carbohydrates (except fructose, or fruit sugar) are classified as high-glycemic-index foods and should (for best effects on blood-sugar and insulin sensitivity) be eaten in moderation - preferably in combination with low glycemic index foods.

Sugars in Processed Food

Sugars or "simple carbs" are one of the most common ingredients in processed food. In fact, about half our sugar consumption comes from 'invisible' sugars inside foods (rather than sugar we add), the main sugar-carb culprits being sodas, cakes, cookies and candy.

Carbohydrates Definition
Carbohydrates Information
Complex Carbs Guide
Simple Carbs Guide
Starch/Starchy Carbohydrates
Sugars Carbohydrates
Carb Counting Guide
Facts About Carbohydrates
Diabetes, Carbs and Diet

Fiber in Diet
Dietary Fiber
Types of Fiber
Best Sources of Fiber
Benefits of Fiber
Daily Fiber Needs

Nutrition & Carbohydrate
Nutrition in Carbs
Minerals in Carbohydrates
Vitamins in Carbohydrates
Phytochemicals in Carbs

Carbs and Glycemic Index
Digestion of Carbs
Blood Glucose Levels
Glucose into Energy
What is Glycogen?
How is GI Measured?
What Affects Glycemic Value?
Glycemic Index Food Chart
Glycemic Index Food Pyramid
Glycemic Value of a Meal
GI Values in Carbohydrates
GI Value For Beans
GI Value For Bread
GI Value For Cereal
GI Value For Dairy Food
GI Value For Drinks
GI Value For Fruit
GI Value For Meat/Fish
GI Value For Nuts
GI Value For Snacks
GI Value For Starchy Carbs
GI Value For Sugar
GI Value For Vegetables
GI Value For Whole Grains

Carbohydrate in Foods
Atkins Diet Foods
Bagels
Beans/Legumes
Beer
Bread
Cereal
Cake
Candy/Chocolate
Chips
Cookies/Biscuits
Crackers
Donut
Dressings
Energy Bars
Flour/Baking Foods
Fruit
Grains
Ice Cream
Milk, Cream,Yogurt
Muffins
Noodles
Nuts/Seeds
Pancakes/Waffles

Carbs in Food cont/
Pasta
Pies
Pizza
Popcorn
Potatoes
Pretzels
Rice
Sauces
Soda
Soup
Soy Food
Sugars
Syrups
Vegetables
Zone Diet Foods

Diet Recipes
GI Diet Recipes
Low Carb Recipes

Carb-Controlled Diets
Atkins Diet
South Beach Diet
Zone Diet
Low Carb Dieting
Benefits of Low Carb Diets
Low Carb Diets Health Risks
Ketosis - High Ketones in Blood
Gluconeogenesis Guide
Free Low Carb Diet Advice
Low Carb Weight Loss Diet

Diabetes, Insulin, Obesity
Diabetes Information
Hyperglycemia - High Blood Glucose
Hypoglycemia - Low Blood Glucose
Obesity Information
Diabesity, Diabetes and Obesity
Insulin Information
Insulin and Obesity
Types of Insulin
Hyperinsulimia - High Insulin Levels
Insulin Resistance Syndrome

Carbs-Information.com provides general information about different types of carbohydrate, like monosaccharides, disaccharides, oligosaccharides, polysaccharides, as well as nutritional value of carbohydrates, carb-content of foods, plus details of GI values of all food groups, plus advice about diabetes, impaired glucose tolerance and insulin resistance. But no information is intended as a substitute for medical advice. Copyright 2003-2013