### carbohydrate | polysaccharide:

Starch
* All starches are plant materials.
* Many starches are bland when they are prepared without added fat, seasoning or sauces
  - low in fat and can be high in fiber
* Most starches become glucose
  - contain vitamins
  - dissolve in water
* Most starches find in food
  - plant food
* Some starches absorb boil water
  - contain chlorophyll
  - contribute to growth
  - derive from cycads
  - obtain from rhizomes
* Some starches promote fat oxidation
* are also non-reducing sugars
  - another name for carbohydrates
  - available in powdered and gel form, with thin-boiling and binding capabilities
  - bread, grains, cereal, pasta, or starchy vegetables
  - broken down during digestion into glucose before being absorbed into the body
  - by far the most significant polysaccharide in the diet
  - chemical compounds
  - complex carbohydrates having slower digestion than sugars
  - foodstuff
  - formulations
* are insoluble in water and thus can serve as storage depots of glucose
  - made up of many simple sugars
  - mixtures of large straight and branched chain polymers of the simple sugar, glucose
  - one category of complex carbohydrates
  - polysaccharides found in abundance in grains and vegetables
  - simply many sugar molecules joined together into one very large molecule
  - substances made up of hundreds of sugar units
  - tightly bound carbon molecules and have several attaching elements
  - usually about half a cup and include foods like pasta, rice, corn, beans, peas, etc
* clash with proteins.
* come from many different forms
  - root vegetables
* give thickness and texture.
* have advantage
  - an affinity for pepsin which is needed for protein digestion
  - characteristics
  - taste
* includes atoms.
* metabolize differ- ently than sugars.
* provide an important source of carbohydrates for adults and children.
* require alkaline conditions for their digestion.
* support life.
* taste sweet because they are made from glucose molecules.
* works well to stick paper, string or some kinds of material to the base.
+ Polysaccharide, Starches: Carbohydrates :: Organic compounds :: Polymers
  * Starches are insoluble in water. They can be digested by hydrolysis, catalyzed by enzymes called amylases. Humans and other animals have amylases, so they can digest starches. Potato, rice, wheat, and maize are major sources of starch in the human diet.

Refined carbohydrate
* are universally OUT, including sugar and refined flour of all types.
* can cause rapid weight gain.
* create a special stress on the pancreas.

### carbohydrate:

Simple carbohydrate
* Most simple carbohydrates contain vitamins.
* Some simple carbohydrates contain nutrients.
* are breads, pastas, potatoes, and other starchy vegetables
  - known as sugars
  - made of only one or a few of the smallest sugars
  - modifications of short hydrocarbon chains
* are monosaccharides and disaccharides, which are usually sweet
  - sugars that our body can easily and quickly use for energy
  - sugars, which include glucose, fructose, lactose, and sucrose
  - the sugars in sweets, fruits and milk
* break down very quickly in the body.
* contain one sugar molecule, or two sugar molecules linked together
* convert to sugar rapidly.
* include sugar.
* refer to a single sugar molecule or two sugars linked together.
* turn instantly to sugar within the body.
+ Sugar: Carbohydrates :: Chemical compounds :: Sweeteners
  * Scientists call sugars carbohydrates. This is because sugars are made from carbon and water. Carbohydrates can be 'simple carbohydrates' or 'complex carbohydrates'. Simple carbohydrates are made of only one or a few of the smallest sugars. Complex carbohydrates are made of 'many' of the smallest sugars.