Three main macronutrients. Carbohydrates, proteins, and fats. This is a simple breakdown of carbs.

Carbs simple vs complex

Simple carbs are generally understood to be easily digested and quick to utilize. Consists of Monosaccharides and disaccharides. Sugar is primarily what is thought of to be a simple carbs.

Complex carbs tend to be composed of oligosaccharides and polysaccharides. A polysaccharide is starch of non-starch.

When measuring carbs, it falls on a glycemic scale or index. The glycemic index rates how a food will do two hours after it is digested to give rise to the amount of blood glucose one has. 0-100 is the main scale 0 being no carbs. 100 being pure glucose. 0-55 is considered low glycemic food, 56-69 is considered a moderate to medium glycemic food, and 70-100 plus is considered high glycemic index food. Variables will occur per individual testing. Variations include age, culture, ancestry, tolerance, consistency of use. Genetics as a general concept vary degrees in individuals so much that we look at control groups and averages to understand how we should expect a food to interact with our system which also is not fair based of our microbiome.

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