What Do You Consider A Carb

[beachbum]

Hello all,

Is it just me or why when people talk about carbs they don't consider all carbs..what about veggies they are carbs right? Most usually go to oats, rice, potatoes. . Not even considering fruit. But my pet peeve is what about veggies. . I know not many eat veggies but some do. Even on other sites they do the samething. Okay done venting

 

[Prosper]

If it did not come from an animal then it's a carb.

 

[milk_lover]

Carb for me is glucose (starch), sucrose and fructose (fruits). Vegetables can be starchy so some might be considered carb. But mostly they are fiber.

 

[Westside PUFAs]

I'm glad you asked.

There are many foods that have "carbs" in them but it really only makes sense to refer to fruit and non-flour starch as "a carb" because those are the only two that are naturally high in sugar and low in protein and and low in fat.

The two "natural" food sources of carbohydrate for humans are raw ripe fruit (keyword: ripe) and boiled or steamed starch. Those provide the most carbohydrate energy. All other non-fruity and non-starchy plant foods are all too low in carbohydrate to provide sufficient energy but they do have micronutrients and phytonutrients.

Looks can be deceiving. The parsnip and the carrot look very similar but the parsnip provides way more sugar than the carrot, and that's a good thing. Moar sugar for moar glycogen.

If it did not come from an animal then it's a carb.

Not true. Nuts, seeds, soybean, coconut, olive, avocado, chocolate, palm fruit and durian are all almost pure fat.

Any Other Plant Fats That I'm Missing From This List?

The only animal sourced carbohydrates are galactose derived lactose from any mammal milk, honey and something called "chitin," which is an indigestible fiber. It and its derivative "chitosan" are in the shells of crustaceans. Chitin is found in the exoskeletons of arthropods such as crustaceans (e.g., crabs, lobsters and shrimps) and insects, the radulae of molluscs, and the beaks and internal shells of cephalopods, including squid and octopuses. There's also glycogen from very fresh meat but post-mortem it naturally converts to lactic acid which means the meat becomes more acidic and less prone to browning.

Another carbohydrate is ribose, a pentose sugar that occurs in RNA and riboflavin.

The wood termites eat is a carbohydrate.

The human being is the only animal to have figured out how to cook starch to use it as food. There are some animals that happen to eat some raw starch by accident because of what they are eating as a whole but they don't get energy from raw starch.

Starch comes in three forms:

1. Below ground storage organs: potato, yam, sweet potato, (sweet potatoes are not the same as yams) parsnip, celeriac, burdock, sunchoke, jicama, rutabaga, water chestnut, taro, cassava and some others that are available around the world. Some tubers have more simple sugar than starch such as beets and turnips but it's the starchy ones that provide sufficient calories.

2. Above ground storage organs, winter squashes: butternut, acorn, hubbard, banana squash, pumpkin, buttercup, turban. Winter squash are higher in sugar and Summer squash are lower.

3. Grains: rice, amaranth, barley, buckwheat, farro, emmer, kamut, millet, muesli, quinoa, rye, sorghum, spelt, teff, triticale and some others, in their non-flour form. White rice is milled but it's not milled into a flour, unless you specifically purchase white rice flour by Bob's Red Mill.

Legumes such as beans, lentils, and peas have starch but they also have a high amount of protein so to call them just a carbohydrate is a misnomer.

Any of the above can be milled into a flour. Flour products are not simply "starch" or "carbs." They almost always have fat with them. Only low fat folk actually eat flour products fat free, i.e. bread, pasta and corn flour tortillas with no butter, sour cream, cheese or oil.

 

[beachbum]

I'm glad you asked.

There are many foods that have "carbs" in them but it really only makes sense to refer to fruit and non-flour starch as "a carb" because those are the only two that are naturally high in sugar and low in protein and fat.

The two "natural" food sources of carbohydrate for humans are raw ripe fruit (keyword: ripe) and boiled or steamed starch. Those provide the most carbohydrate energy. All other non-fatty and non-starchy plant foods are all too low in carbohydrate to provide sufficient energy but they do have micronutrients.

View attachment 4839

Looks can be deceiving. The parsnip and the carrot look very similar but the parsnip provides way more sugar than the carrot. Two different species.

View attachment 4842



Not true. Nuts, seeds, soybean, coconut, olive, avocado, chocolate, palm fruit and durian are all almost pure fat.

Any Other Plant Fats That I'm Missing From This List?

The only animal sourced carbohydrates are galactose derived lactose from any mammal milk, honey and something called "chitin," which is an indigestible fiber. It and its derivative "chitosan" are in the shells of crustaceans. Chitin is found in the exoskeletons of arthropods such as crustaceans (e.g., crabs, lobsters and shrimps) and insects, the radulae of molluscs, and the beaks and internal shells of cephalopods, including squid and octopuses. There's also glycogen from very fresh meat but post-mortem it naturally converts to lactic acid which means the meat becomes more acidic and less prone to browning.

Another carbohydrate is ribose, a sugar of the pentose class that occurs widely in nature as a constituent of nucleosides and several vitamins and enzymes.

The wood termites eat is a carbohydrate.

The human being is the only animal to have figured out how to cook starch to use it as food. There are some animals that happen to eat some raw starch but that is a byproduct of what they are eating as a whole. They don't get energy from raw starch.

Starch comes in three forms:

1. Below ground storage organs: potato, yam, sweet potato, (sweet potatoes are not the same as yams) parsnip, celeriac, burdock, tapioca, sunchoke, jicama, rutabaga, water chestnut, taro, cassava and some others that are available around the world. Some tubers have more simple sugar than starch such as beets and turnips but it's the starchy ones that provide sufficient calories.

2. Above ground storage organs, winter squashes: butternut, acorn, hubbard, banana squash, pumpkin, buttercup, turban. Summer squash are usually low in calories.

3. Grains: rice, amaranth, barley, buckwheat, farro, emmer, kamut, millet, muesli, quinoa, rye, sorghum, spelt, teff, triticale and some others, in their non-flour form. White rice is milled, but it's not milled into a flour.

Legumes such as beans, lentils, peas and some others have starch but they also have a high amount of protein so to call them just a carbohydrate is a misnomer.

Any of the above can be milled into a flour. Flour products are not simply "starch." They almost always have fat with them.

View attachment 4840

Thank yooooooou sooooooo much. Awesome information. This is a copy and paste.

 

[DaveFoster]

Flour products are not simply "starch." They almost always have fat with them.View attachment 4840

Added iron as well.

 

[Prosper]

Not true

Wrong.

 

[tca300]

@Prosper lactose comes from an animal. If you eat meat right after the animal is killed there is most likely glycogen inside the muscle, maybe even in the liver.

 

[DaveFoster]

An easy to recognizing carbs:

1) Find an American college girl
2) Introduce yourself and tell her to stay put
3) Get food and display in front of her
4) Offer her some; if she squeals then it's a carb.

 

[Westside PUFAs]

Wrong.

?

 

[Prosper]

?

9 months old drunkposting