Sources Of Carbohydrates

5. Sources Of Carbohydrates

5.1 Carbohydrates Are a Component of Every Food

As mentioned earlier in this lesson, carbohydrates, along with proteins and fats, form the major components of living matter. They maintain the functional activity of the cells and serve as structural and reserve materials. Carbohydrates provide the primary source of energy for humans.

There is not a single living thing—plant or animal—that does not contain carbohydrates in some form. Though the quantity and form of carbohydrates varies, the presence of carbohydrates as an integral component of life is constant. This means that all foods are potential sources of carbohydrates. However, some foods are better sources than others, and this is what we will discuss now.

5.2 Carbohydrates Are a Primary Component of Some Foods

Most foods can be readily classified according to the organic compounds (proteins, carbohydrates, fats, etc.) they contain in greatest abundance. These classifications are not only useful for identifying where to obtain the nutrients we need, but they are also invaluable in selecting compatible food combinations for best digestion and nutrition (to be discussed in depth in a later lesson).

5.3 Starches As Sources of Carbohydrates

Starch-containing foods can be divided into four classifications:

Starchy Vegetables

All kinds of potatoes are in this classification. Also included are yams, winter squashes (such as buttercup, hubbard and banana squashes), pumpkin, caladium root, taro root, cassava root and Jerusalem artichokes. (Note: Technically, squashes and pumpkins are fruits.)

Mildly starchy vegetables

This classification includes carrots, cauliflower, beets, rutabaga and salsify.

Cereal grains

This includes all cereals, whether they’re whole or refined, raw or cooked. Examples are wheat, rye, barley, rice, millet, buckwheat and oats.

Legumes

This includes peanuts, lentils, peas and beans.

5.4 Fruits As Sources of Carbohydrates

Because some nonsweet foods such as nuts, bell peppers, squashes, cucumbers and tomatoes are technically fruits, fruits can be divided into two classifications: 1) sweet fruits and 2) nonsweet fruits. In our discussion of carbohydrates, we will limit our discussion primarily to the sweet fruits, even though the nonsweet fruits do contain some sugar.

For purposes of food combining for digestive compatibility, the sweet fruits can be divided into four groups: 1) sweet fruits, 2) subacid fruits, 3) acid fruits and 4) melons. The fruits in each category and how to combine them for best digestion will be discussed in a future lesson on correct food combining.