translate English to French: Comparatively, it was assumed that our digestive enzymes took much longer to transform “complex sugars” (cereals, pulses, tubers, roots…) —whose starch molecule is made up of hundreds of glucose molecules— into individual glucose molecules. People thought that this took a long time and that the absorption of this glucose was a slow and gradual process.
A l’inverse les « sucres complexes » (céréales, légumineuses, tubercules, racines,…), dont la molécule d’amidon est faite de centaines de molécules de glucose, devaient nécessiter une plus longue intervention des enzymes digestives pour se transformer en molécules individuelles de glucose.