Carbohydrates

Carbohydrates are one of three sources of energy in the diet, along with protein and fat. They belong to the indispensable nutrients.

A person takes in carbohydrates with the usual food. Especially in bread, sugar, jam, honey, pasta, potatoes, rice and fruit you can find a lot of carbohydrates. You should keep “empty” calories low in sugar, sugar confectionery and jam if possible. Rather, the active person should select whole-food, low-tech carbohydrate donors. Stored in the energy store, one no longer speaks of carbohydrates, but of glycogen.

Carbohydrates are distinguished on the basis of their chain length. Sugars form a group of rather short-chain carbohydrates. They have a sweet taste in common, and they also have the characteristic of being highly soluble in water. They can be easily absorbed by the body and are therefore well suited as a quick but short-term energy supplier. Long-chain carbohydrates, on the other hand, provide longer-lasting energy but are harder to absorb.

Intense and extensive exercise leads to a depletion of these glycogen stores. The replenishment can be accelerated by a balanced diet. Glycogen buildup occurs most rapidly in the first 10 hours.

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