Nutrition

Carbohydrates & You, Part 1, Advanced Nutrition Lecture

brand-new videos every day today we're going to talk about carbohydrates now I'm going to do this in several parts because there's lots of stuff to talk about with carbohydrates and a lot of parties are confused about it so I'm going to try and I'm going to give you a little of science here but I'm going to try and make it as agreeable and sweetened as is practicable carbohydrates now carbohydrates first of all let's think of a home if you're going to build a mansion you've got the building textiles right which would be in this case protein you've got then the vitality or the workers to build the house and your first indication of energy or employees would be coming from carbohydrates your second would be coming from fat this is like having the boys out on the curb waiting for waiting for some work to come up so accumulated overweight is actually placed force but we're going to be talking about carbohydrates now remember when you talk about carbohydrates you're talking about basically there's only three things carbohydrate protein and overweight this is how the body is made and this is how we move around so that's just the way it is but when you when you're talking about protein you've heard of the terminology all-important amino acids that's protein you might have heard of the terminology essential fatty battery-acids that's fatty but you've probably ever heard the word crucial carbohydrates well essential means that the body can't make it it means that it has to get it from its outside source from the nutrition but carbohydrates are not inevitably crucial because the body can alter from solid and protein the vitality that it needs but do we still need carbohydrates we do and I'm going to break that down for you and we're going to discuss what that's all about when you listen the word carbohydrate mostly in its molecular fashion it's really saccharides and saccharides are carbohydrate molecules I want you to think of a fibre of pearls and I'm going to be using this as we go on in the next three times we're going to be talking a great deal about carbohydrates and how it affects our torso and how it creates infection if it's misused etc but I require you to think of a cord of beads and a long string of bones would be what we call a composite carbohydrate complex carbohydrate is a long string of saccharide molecules all right so with complex carbohydrates we're looking at mostly greens starches which would be starchy vegetables like potatoes yams beets carrots things like that and regular veggies so this is your complex carbohydrates now the reason why I'm telling you about this fibre of pearls is because I want to give you a visual because as we end that string of ivories down you're going to see the significance of how your torso metabolizes and it's really important to to be noted and I've said this on several occasions but I'm going to bring it up again it's really all about metabolism it's not certainly about calorie and this is where there's a great differentiation between some schools of thought that are only looking at calories and what a CCN would be looking at is more of how your metabolic response is to calories and I've mentioned this before but let's just take it back there was a an essay in the Austin Statesman about six years ago headline article and it said scientists are baffled people can eat more meat and lose weight okay and as I said before this is not mystifying discipline maybe it's mystifying the author of this particular article but it is not baffling science basically what that what that means is and why people can eat more meat is calories are vitality mostly that's what they are is exertion and if you think of having a candle or a furnace glowing a thousand degree Fahrenheit and you make two logs both the same size same force etc how many logs do you think you can go through in a epoch putting it in the furnace versus regarding it over the candle this is not baffling science this is a nobrainer plainly and anyone can figure this out so the records are basically calories this is your energy and as we know this is fuel so how do you hinder a fire igniting well you have to give it fuel but if your flame is only blazing at at rates of a candle then certainly you can only go through so many so many records a day and if you have a furnace that's glowing a thousand degree Fahrenheit you can eat as much as you require and mostly not gain weight now some of you probably have friends like that I dislike those various kinds of people they can eat anything making a big amount of calories all day long and they can't put on weight and this is because they have a very rapid metabolism this means that their their energy sources is blazing at you are well aware a thousand degree Fahrenheit that's their metabolism and generally that's probably that they've got a hyper thyroid influence because thyroid is the the primary gland that modulates the rate of how fast or how sluggish you ignite calories okay so getting back to our carbohydrates now carbohydrates in their long chain this would be whole grains and veggies is a long string and and it's really not about the calorie as much as it is the rate in which it enters into the body how fast or how sluggish is it broken down remember we basically have this whole exceedingly elaborate digestive plan things start in the mouth so when we eat a carbohydrate we take it into the mouth the saliva produces or in the saliva is a secretion of what's called amylase which is a digestive enzyme that starts separating that carbohydrate down into sugars formerly it gets down into the stomach then it it has to pass through stomach acid and get counterbalanced into the small intestine where the pancreas secretes more digestive enzymes that ends it down and it are now starting to eventually end up absorbing into the bloodstream and this is where it all happens this is where metabolism happens it gets carried from the bloodstream into the cell and I'm going to talk about that in a few minutes but let's go back to our longchain carbohydrate the fact that it's a longchain carbohydrate means that that long chain that long string of beads that string of saccharides has to be broken down into smaller “whats called” monosaccharides in order for it to convert into ATP which are into energy which is what we're going to talk about in a second so we've got the long order what we say polysaccharides or complex carbohydrates and then as we start to refine or simpler sugars are either a disaccharide so table carbohydrate would be a disaccharide fruit would be in that category at fructose actually is a monosaccharide but it has its it's a slower disintegration in the system so it enters into the blood about half the rate and it's really you may say well you know what's the difference it all breaks down into a simple into a monosaccharide anyway so who upkeeps so in digestion we take that long fibre of ivories and through the digestive process we break it down into smaller units all right so we've talked about polysaccharides which wants countless and then it breaks down into disaccharides which is two generally you'll see table sugar is a disaccharide and then it gets down to a monosaccharide now monosaccharides are mostly the simplest form of carbohydrate that's when that chain has broken down and we will see within that monosaccharide structure you may find lactose which is a milk sugar galactose which is actually a derived from lactose and then maltose maltose is in molt normally so these are more simple sugars so you'll witnes things in on your label for example if you'll meet glucose dextran malty dextrose these are all the simplest carbohydrates right so it's very very important to understand that with these simple sugars you don't need this digestive plan you essentially can just inject it right into the blood now why is that a problem well we're going to talk about how that affects metabolism and how it affects insulin and the glucose adjusting our body has a very tight regulation system and basically what happens is is that we need glucose right there's no question about it we need glucose because glucose passes us the vitality remember that's our first position of energy in construct our residence so what is happening in a cellular height is we have this carbohydrate which breaks down goes into the bloodstream and then we have this whole mechanism in our and ricchan plan our endocrine arrangement is our hormonal system that is actually a chemical messenger it is therefore is the beginning I like to say it starts with air traffic control up in the intelligence the hypothalamus basically modulates the pituitary hypothalamus regulate it till all the other parts or glands to turn on or shut off different mechanisms so it's important to get this hormonal organization working in balance because our organs for example our kidneys and our lung in our heart and things like that they're like this lamp mostly and the lab exertions just fine no problem with that part but if the light-colored switch over there isn't working it doesn't matter how good the lamp is working it's not going to work so that lamp relies on the ignite switch to turn it on and turn it off and this is what our hormones do they turn on and put off certain functions in our our regular and in other regions of our parts so why is it important to get this whole mechanism happening well because we have to convert this glucose into vigour and how we do that air traffic control up in the intelligence mostly is like a telephone system and it picks up how much glucose is in the blood and it sends a message to the pancreas remember we have to convert this glucose into vitality and we call this power ATP now I'm not going to get into the whole Krebs cycle and all of that technical nonsense stuff but with ATP this is like one bomb one molecule of energy of time pure fresh exertion so for example for me to be able to do just this one moment there's there's all these muscles within these muscles are many hundreds of fibers these are long sort of filaments of fibers and in each one of those fibers there's tiny insignificant little tiny areas in each one of those fibers now those sections actually contract and reflex as I move so any shift that I'm making actually if you were to I suspects audibly hear it those little divisions have a little blast of energy that stimulates them either open or shut and it is very likely definitely sounds like as I'm unraveling this this arm or making this movement so for each one of those sections it takes a blast of ATP right to move that gesture so time we need ATP perfectly we'd be dead without it do we need glucose yes because glucose constitutes ATP so it's very very important to be able to to proselytize that glucose or blood sugar into ATP so that we can move right but here's how it directs there's a very tight regulation process in our person and it's all controlled by the hormones and that tighten regulation process made to ensure that we only have guess about how much glucose in the blood at all occasions about a teaspoon now imagine if you woke up this morning and you had a big stack of flannel-cakes with all kinds of corn syrup and you had a glass of orange liquid and all this other material imagine that you would probably have feed more than a teaspoon of glucose so what happens to the rest of the glucose well this is where the whole hormonal regulation method comes into play and it mostly proselytizes the excess glucose that you've destroyed that's in the blood into “whats called” accumulated glucose or glycogen and that glycogen is stored in the liver and it's stored in the muscle but the problem is is that we only store about thousands and thousands of calories in the in the liver and in the muscle so a thousand calories when it comes to the entire load of the body really isn't much when “youre thinking about” one pound of solid is about 3500 calories so 3500 calories certainly if you were to take your wait times a thousand calories you that that would be a lot right so we can only store about thousands and thousands of calories so what happens to the rest well it's converted to fat and accumulated like the sons sitting outside on the restrain just wait their enterprise so that's collected solid and that storages patently in our hips and thighs and butt and paunch and everywhere else so this is how the body mostly how it handles excess carbohydrates now you might have heard of the term carbo lading which we are going to talk about when we talk about boasts nutrition but the problem with most people today is that they're carbo lading without doing the marathon the next day and that is a problem because if you're not exercising and you're eating too much carbohydrates you're going to be turn to solid which is another thing to bear in mind realize that eating a fatfree diet is not undoubtedly going to keep you from being fat because we just said if you're living a relatively sedentary life and you're eating too many carbohydrates you're going to convert that into fatty so I don't care if the the concoction says fatfree nonfat or anything you will get fat if you're eating too much refined carbohydrates and in most of those products remember that a fatfree you've only got protein carbohydrate fat you take the fat out probabilities are those fat free cookies are not going to have a lot of protein in them so what's left carbohydrates and probably because you've go the solid out which is the major flavor appearance then what have you got to do you've got to add extra carbohydrate so that additional sugar is basically going to convert it to fatten and this fatfree nonfat kind of commodity is not going to help you at all in losing value so bear that in thinker this thing is about really carbohydrates and how our metabolism operates with it now let's go back to our our simple sugars our monosaccharides it takes a monosaccharide or one recollect one string of pearls one pearl left right that eventually alters into glucose and then that glucose proselytizes into ATP so if we are eating too much refined carbohydrates and I say if it's puffed Lake flour shredded or instant it's refined that means that in the factory or in the manufacturing you have basically shortened that long string of beads down into simpler sugars for example popcorn now I mention this in my other strip that's coming along but popcorn you're do relatively high on the glycemic index particle such as corn and corn is also can be in the category category of a simple sugar and then you're exploding it right so you're literally exploding it into a whole bunch of monosaccharides or smaller single simple sugars so mostly it enters into the bloodstream and you're going to have a problem we're going to talk about that later one other thing to make sure that you're looking at when you're looking at labels is you will see things like as I mentioned glucose dextrose these things these types of sweeteners on there are simple sugars and when you think about it nowaday the kinds of commodities that are on the market that have a high fructose corn syrup this is not a natural fructose now I might have mentioned before that fructose real fructose from carbohydrate breaks down about half the time enters into the bloodstream at about half the rate so things like honey and agave which are fructose base actually enter into the bloodstream at half the rate and this is of course better than if it was entering at a more rapid rate why is this better well I am going to talk about insulin and how insulin has worked in the strip come through here soon so we'll see how eating too much carbohydrates can be achieved through diabetes hypertension heightened lipids heightened cholesterol and obesity so remain tuned we'll be back to talk about more carbohydrates I welcome your comments and please feel free made to ensure that if you haven't 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