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Carbohydrate and calories

It is not what we used to think

  • Original Article
  • Published:
Comprehensive Therapy

Abstract

The majority of our diet consists of carbohydrates. Carbohydrates may be glycemic, which can be broken down and turned into simple glucose molecules quickly, or nonglycemic, which are not turned into sugar until they reach the large intestine. The glycemic index tells us how quickly the food we eat is turned into sugar and the glycemic load will give us absolute amounts of sugar introduced into the body by a food. Processing of foods and addition of fructose to the diet are major changes that correlate with weight gain in individuals. Decreasing carbohydrates in the diet goes along with a decrease in total calories in the diet.

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Author information

Authors and Affiliations

  1. Des Moines University College of Osteopathic Medicine Family Medicine, Sinai Hospital of Baltimore, 2435 W. Belvedere Ave, Suite 22, Baltimore, MD

    Tiffany Musick

  2. Family Medicine, Sinai Hospital of Baltimore, 2435 W. Belvedere Ave, Suite 22, Baltimore, MD

    Tyler Childs Cymet DO

  3. Department of Internal Medicine, Johns Hopkins School of Medicine, Baltimore, MD

    Tyler Childs Cymet DO

Authors
  1. Tiffany Musick
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  2. Tyler Childs Cymet DO
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Corresponding author

Correspondence to Tyler Childs Cymet DO.

Additional information

The authors have stated that they do not have a significant finaicial interest or other relationship with any product manufacturer or provider of services discussed in this article. The authors do not discuss the use of off-label products, which includes unlabeled, unapproved, or investigative products or devices.

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Musick, T., Cymet, T.C. Carbohydrate and calories. Compr Ther 32, 47–50 (2006). https://doi.org/10.1385/COMP:32:1:47

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  • DOI: https://doi.org/10.1385/COMP:32:1:47

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