If a carbohydrate isn't fiber or sugar...

Pandora_King

What is it?

Sometimes I add a food or drink and it shows (example) 30 grams of carbs but 0 g fiber and only 12 grams sugar. Where did the other 18 grams go?

MoreBean13

Usually starch. Sometimes sugar alcohols if it's a sugar free product. There's a few other miscellaneous types of carbohydrate but mostly they're starches.

QuietBloom

Well, sugar is defined as 'sucrose' which has a different molecular structure than other carbs.

Here is what I got when I Googled:

http://en.wikipedia.org/wiki/Carbohydrate

fruttibiscotti

Yeah, I'm not going to trust Wikipedia. I'll just ask the homeless guy under the bridge. Thanks anyway.

Is there a scientific paper that shows carb consumption increases rudeness? Geez. Someone spent time writing back and offered a perfectly good answer and that's how you reply? :grumble:

Sugar is a carbohydrate. Fiber is a carbohydrate. You see them listed on food labels because of regulations, laws, etc. You don't see other carbohydrates listed, like starch, because again, the food manufacturer is not required to do so by regulations, laws, etc. Thus the discrepancy between sugar plus fiber grams and carbohydrate grams.

Now go ahead and ask that old guy under the bridge if he agrees.

duffypratt

Sugars are simple carbohydrates. Complex carbohydrates, like you get from grains and most veggies, are not included in the sugar count. Most sugars end with "-ose" in the chemical name. Glucose, fructose, sucrose, lactose, etc...

Pandora_King

Yeah, I'm not going to trust Wikipedia. I'll just ask the homeless guy under the bridge. Thanks anyway.

Is there a scientific paper that shows carb consumption increases rudeness? Geez. Someone spent time writing back and offered a perfectly good answer and that's how you reply? :grumble:

Sugar is a carbohydrate. Fiber is a carbohydrate. You see them listed on food labels because of regulations, laws, etc. You don't see other carbohydrates listed, like starch, because again, the food manufacturer is not required to do so by regulations, laws, etc. Thus the discrepancy between sugar plus fiber grams and carbohydrate grams.

Now go ahead and ask that old guy under the bridge if he agrees.

Wikipedia is not a perfectly good answer unless the question is "Would you please give me a mountain of possibly false information?"

tedrickp

While I agree, some wiki articles should be taken with a grain of salt - I don't see it being any less reliable than the majority of information outlets....including this very message board.

Also the wiki article includes about 29 references to fun stuff like scientific studies etc... Often a wiki article is a great jumping off point for people to start their own research.

Pandora_King

While I agree, some wiki articles should be taken with a grain of salt - I don't see it being any less reliable than the majority of information outlets....including this very message board.

Also the wiki article includes about 29 references to fun stuff like scientific studies etc... Often a wiki article is a great jumping off point for people to start their own research.

I have been burned by that site way too many times to go back.

RllyGudTweetr

Here you go, OP:

http://bit.ly/I4nFDi

:flowerforyou:

FredDoyle

Here you go, OP:



:flowerforyou:

I don't know why you even bothered helping someone with an attitude like that. I won't be.

Holly_Roman_Empire

Yeah, I'm not going to trust Wikipedia. I'll just ask the homeless guy under the bridge. Thanks anyway.

But you started a thread on something you could have easily googled and found an answer. And then you criticize someone who took the time to do said google search and give you an answer. Nice attitude.

3dogsrunning

While I agree, some wiki articles should be taken with a grain of salt - I don't see it being any less reliable than the majority of information outlets....including this very message board.

Also the wiki article includes about 29 references to fun stuff like scientific studies etc... Often a wiki article is a great jumping off point for people to start their own research.

I have been burned by that site way too many times to go back.

I realize there can be issues with the information on Wikipedia but sometimes I know the answer and am looking for a link to sum it up easier than I could, I confirm the information on Wiki is correct and use it.

But if you really prefer not to have a wiki link, it is possible to say that without being such an *** to someone who is trying to help.

MoreBean13

OP I'm not sure what your deal is, you ask a question, someone writes you an answer, an you spit in their face about it. You could have easily just not responded if you didn't like it. Seems aggressively rude.

WendyTerry420

Yeah, I'm not going to trust Wikipedia. I'll just ask the homeless guy under the bridge. Thanks anyway.

Is there a scientific paper that shows carb consumption increases rudeness? Geez. Someone spent time writing back and offered a perfectly good answer and that's how you reply? :grumble:

Sugar is a carbohydrate. Fiber is a carbohydrate. You see them listed on food labels because of regulations, laws, etc. You don't see other carbohydrates listed, like starch, because again, the food manufacturer is not required to do so by regulations, laws, etc. Thus the discrepancy between sugar plus fiber grams and carbohydrate grams.

Now go ahead and ask that old guy under the bridge if he agrees.

Wikipedia is not a perfectly good answer unless the question is "Would you please give me a mountain of possibly false information?"

Do you understand how an encyclopedia works? It's an article based on primary sources. For Wikipedia, you simply scroll to the bottom of the page to find the primary sources. It's actually a great starting point when you are clueless about a subject.

sjohnny

Yeah, I'm not going to trust Wikipedia. I'll just ask the homeless guy under the bridge. Thanks anyway.

You could have typed your same question into google and found a response more to your liking rather than typing it here and being nasty to people who did for you what you couldn't be bothered to do for yourself.


But then we wouldn't have this entertaining thread.

So thanks, OP.


And good luck on all your fitness and health goals :flowerforyou:





Perhaps someone can do that for you too and you can get mad at them when you don't get the results you wanted.

Sabine_Stroehm

Yeah, I'm not going to trust Wikipedia. I'll just ask the homeless guy under the bridge. Thanks anyway.

Is there a scientific paper that shows carb consumption increases rudeness? Geez. Someone spent time writing back and offered a perfectly good answer and that's how you reply? :grumble:

Sugar is a carbohydrate. Fiber is a carbohydrate. You see them listed on food labels because of regulations, laws, etc. You don't see other carbohydrates listed, like starch, because again, the food manufacturer is not required to do so by regulations, laws, etc. Thus the discrepancy between sugar plus fiber grams and carbohydrate grams.

Now go ahead and ask that old guy under the bridge if he agrees.

Wikipedia is not a perfectly good answer unless the question is "Would you please give me a mountain of possibly false information?"

How is asking random strangers on the internet better? I agree with the other poster. Someone took the time to reply and you were rude.

JesterMFP

Yeah, I'm not going to trust Wikipedia. I'll just ask the homeless guy under the bridge. Thanks anyway.

Is there a scientific paper that shows carb consumption increases rudeness? Geez. Someone spent time writing back and offered a perfectly good answer and that's how you reply? :grumble:

Sugar is a carbohydrate. Fiber is a carbohydrate. You see them listed on food labels because of regulations, laws, etc. You don't see other carbohydrates listed, like starch, because again, the food manufacturer is not required to do so by regulations, laws, etc. Thus the discrepancy between sugar plus fiber grams and carbohydrate grams.

Now go ahead and ask that old guy under the bridge if he agrees.

Wikipedia is not a perfectly good answer unless the question is "Would you please give me a mountain of possibly false information?"

Wikipedia is a fantastic source of information, some of which is undoubtedly unreliable. However, learning to use it effectively (ie using it as a springboard for your own research) is a very useful thing. Asking strangers on internet forums is not really much different from asking the homeless guy under the bridge.

mccindy72

While I agree, some wiki articles should be taken with a grain of salt - I don't see it being any less reliable than the majority of information outlets....including this very message board.

Also the wiki article includes about 29 references to fun stuff like scientific studies etc... Often a wiki article is a great jumping off point for people to start their own research.

I have been burned by that site way too many times to go back.

And you think the answers you get on this forum by asking are going to be any different? Wikipedia = a data source that can be edited by anyone who cares to add his or her own opinion. This forum = a data source that can include a multitide of individual opinions. How is asking for opinions here any different than using Wikipedia? A lot of the data contained there is very good, with sources to back it up, and a lot of the data contained here is very good, offered by people who want to help you by sharing their knowledge. Being snotty to the people who do try to help you probably isn't going to get you much more help in the future.

Mother_Superior

Op, I know exactly how you feel. Here are some other sources of info. Some are web links and others are titles of books and articles to google. Hope they help, and good luck on your journey!

* Western Kentucky University (May 29, 2013). "WKU BIO 113 Carbohydrates" . wku.edu.
* Eldra Pearl Solomon, Linda R. Berg, Diana W. Martin; Cengage Learning (2004). Biology . google.books.com. p. 52. ISBN 978-0534278281.
* National Institute of Standards and Technology (2011). "Material Measurement Library D-erythro-Pentose, 2-deoxy-" . nist.gov.
* Long Island University (May 29, 2013). "The Chemistry of Carbohydrates" . brooklyn.liu.edu.
* Purdue University (May 29, 2013). "Carbohydrates: The Monosaccharides" . purdue.edu.
* Flitsch, Sabine L.; Ulijn, Rein V (2003). "Sugars tied to the spot". Nature 421 (6920): 219–20. doi:10.1038/421219a . PMID 12529622 .
* Maton, Anthea; Jean Hopkins, Charles William McLaughlin, Susan Johnson, Maryanna Quon Warner, David LaHart, Jill D. Wright (1993). Human Biology and Health. Englewood Cliffs, New Jersey, USA: Prentice Hall. pp. 52–59. ISBN 0-13-981176-1.
* John Merle Coulter, Charler Reid Barnes, Henry Chandler Cowles (1930), A Textbook of Botany for Colleges and Universities "
* Carl A. Burtis, Edward R. Ashwood, Norbert W. Tietz (2000), Tietz fundamentals of clinical chemistry
* Matthews, C. E.; K. E. Van Holde; K. G. Ahern (1999) Biochemistry. 3rd edition. Benjamin Cummings. ISBN 0-8053-3066-6
* Campbell, Neil A.; Brad Williamson; Robin J. Heyden (2006). Biology: Exploring Life . Boston, Massachusetts: Pearson Prentice Hall. ISBN 0-13-250882-6.
* Pigman, Ward; Horton, D. (1972). "Chapter 1: Stereochemistry of the Monosaccharides". In Pigman and Horton. The Carbohydrates: Chemistry and Biochemistry Vol 1A (2nd ed.). San Diego: Academic Press. pp. 1–67.
* Pigman, Ward; Anet, E.F.L.J. (1972). "Chapter 4: Mutarotations and Actions of Acids and Bases". In Pigman and Horton. The Carbohydrates: Chemistry and Biochemistry Vol 1A (2nd ed.). San Diego: Academic Press. pp. 165–194.
* http://www.fao.org/docrep/006/y5022e/y5022e04.htm
* http://www.diabetes.org.uk/upload/How we help/catalogue/carb-reference-list-0511.pdf
* a b Westman, EC (2002). "Is dietary carbohydrate essential for human nutrition?". The American journal of clinical nutrition 75 (5): 951–3; author reply 953–4. PMID 11976176 .
* Park, Y; Subar, AF; Hollenbeck, A; Schatzkin, A (2011). "Dietary fiber intake and mortality in the NIH-AARP diet and health study" . Archives of internal medicine 171 (12): 1061–8. doi:10.1001/archinternmed.2011.18 . PMC 3513325 . PMID 21321288 .
* http://ajcn.nutrition.org/content/83/5/1055.full.pdf+html
* http://www.jneurosci.org/content/23/13/5928.full
* http://www.nature.com/jcbfm/journal/v33/n2/abs/jcbfm2012151a.html
* MedBio.info > Integration of Metabolism Professor em. Robert S. Horn, Oslo, Norway. Retrieved on May 1, 2010. [1]
* Pichon, L; Huneau, JF; Fromentin, G; Tomé, D (2006). "A high-protein, high-fat, carbohydrate-free diet reduces energy intake, hepatic lipogenesis, and adiposity in rats". The Journal of nutrition 136 (5): 1256–60. PMID 16614413 .
* Tighe, P; Duthie, G; Vaughan, N; Brittenden, J; Simpson, WG; Duthie, S; Mutch, W; Wahle, K; Horgan, G; Thies, F. (2010). "Effect of increased consumption of whole-grain foods on blood pressure and other cardiovascular risk markers in healthy middle-aged persons: a randomized, controlled trial". The American journal of clinical nutrition 92 (4): 733–40. doi:10.3945/ajcn.2010.29417 . PMID 20685951 .
* Food and Nutrition Board (2002/2005). Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids . Washington, D.C.: The National Academies Press. Page 769 . ISBN 0-309-08537-3.
* Joint WHO/FAO expert consultation (2003). [2] (PDF). Geneva: World Health Organization. pp. 55–56. ISBN 92-4-120916-X.
* Joint WHO/FAO expert consultation (1998), Carbohydrates in human nutrition, chapter 1 . ISBN 92-5-104114-8.
* a b "Carbohydrates" . The Nutrition Source. Harvard School of Public Health. Retrieved 3 April 2013.
* Jenkins, David; Alexandra L. Jenkins, Thomas M.S. Woleve, Lilian H. Thompson and A. Venkat Rao (February 1986). "Simple and Complex Carbohydrates". Nutrition Reviews 44 (2).
* DHHS and USDA, Dietary Guidelines for Americans 2010

FindingMyPerfection

Yeah, I'm not going to trust Wikipedia. I'll just ask the homeless guy under the bridge. Thanks anyway.

You could have typed your same question into google and found a response more to your liking rather than typing it here and being nasty to people who did for you what you couldn't be bothered to do for yourself.


But then we wouldn't have this entertaining thread.

So thanks, OP.


And good luck on all your fitness and health goals :flowerforyou:





Perhaps someone can do that for you too and you can get mad at them when you don't get the results you wanted.

I'm glad I have a water proof cover on my phone cuz it's covered in coffee now! Thanks for the giggle.:flowerforyou:

DYELB

Yeah, I'm not going to trust Wikipedia. I'll just ask the homeless guy under the bridge. Thanks anyway.

QUICK ERR'BODY!!!!!! HELP HER NOW BUT ONLY WITH METHODS SHE APPROVES OF!!!

laurenpjokl

In very, very simple terms:

Sugar on nutritional food labels is simple carbohydrate that consists of one or two carbon rings.

Complex carbohydrates consists of long chains of carbon rings. One of the most common kinds is starch.

Fiber is complex carbohydrate which cannot be digested by the body.

hundredpoundowlz

I was happy when I saw this thread topic because I had occasionally wondered the same thing myself. Now I'm just mad at seeing how the OP treats people who try and help her. It's been a real up and down day already lol.

The way I see it is she may not have approved of the wiki source, that's understandable, but she most certainly could have used a lot more tact in her response.

_SABOTEUR_

As the homeless guy under the bridge, I am offended by this thread.

REPORTED!

chivalryder

Op, I know exactly how you feel. Here are some other sources of info. Some are web links and others are titles of books and articles to google. Hope they help, and good luck on your journey!

* Western Kentucky University (May 29, 2013). "WKU BIO 113 Carbohydrates" . wku.edu.
* Eldra Pearl Solomon, Linda R. Berg, Diana W. Martin; Cengage Learning (2004). Biology . google.books.com. p. 52. ISBN 978-0534278281.
* National Institute of Standards and Technology (2011). "Material Measurement Library D-erythro-Pentose, 2-deoxy-" . nist.gov.
* Long Island University (May 29, 2013). "The Chemistry of Carbohydrates" . brooklyn.liu.edu.
* Purdue University (May 29, 2013). "Carbohydrates: The Monosaccharides" . purdue.edu.
* Flitsch, Sabine L.; Ulijn, Rein V (2003). "Sugars tied to the spot". Nature 421 (6920): 219–20. doi:10.1038/421219a . PMID 12529622 .
* Maton, Anthea; Jean Hopkins, Charles William McLaughlin, Susan Johnson, Maryanna Quon Warner, David LaHart, Jill D. Wright (1993). Human Biology and Health. Englewood Cliffs, New Jersey, USA: Prentice Hall. pp. 52–59. ISBN 0-13-981176-1.
* John Merle Coulter, Charler Reid Barnes, Henry Chandler Cowles (1930), A Textbook of Botany for Colleges and Universities "
* Carl A. Burtis, Edward R. Ashwood, Norbert W. Tietz (2000), Tietz fundamentals of clinical chemistry
* Matthews, C. E.; K. E. Van Holde; K. G. Ahern (1999) Biochemistry. 3rd edition. Benjamin Cummings. ISBN 0-8053-3066-6
* Campbell, Neil A.; Brad Williamson; Robin J. Heyden (2006). Biology: Exploring Life . Boston, Massachusetts: Pearson Prentice Hall. ISBN 0-13-250882-6.
* Pigman, Ward; Horton, D. (1972). "Chapter 1: Stereochemistry of the Monosaccharides". In Pigman and Horton. The Carbohydrates: Chemistry and Biochemistry Vol 1A (2nd ed.). San Diego: Academic Press. pp. 1–67.
* Pigman, Ward; Anet, E.F.L.J. (1972). "Chapter 4: Mutarotations and Actions of Acids and Bases". In Pigman and Horton. The Carbohydrates: Chemistry and Biochemistry Vol 1A (2nd ed.). San Diego: Academic Press. pp. 165–194.
* http://www.fao.org/docrep/006/y5022e/y5022e04.htm
* http://www.diabetes.org.uk/upload/How we help/catalogue/carb-reference-list-0511.pdf
* a b Westman, EC (2002). "Is dietary carbohydrate essential for human nutrition?". The American journal of clinical nutrition 75 (5): 951–3; author reply 953–4. PMID 11976176 .
* Park, Y; Subar, AF; Hollenbeck, A; Schatzkin, A (2011). "Dietary fiber intake and mortality in the NIH-AARP diet and health study" . Archives of internal medicine 171 (12): 1061–8. doi:10.1001/archinternmed.2011.18 . PMC 3513325 . PMID 21321288 .
* http://ajcn.nutrition.org/content/83/5/1055.full.pdf+html
* http://www.jneurosci.org/content/23/13/5928.full
* http://www.nature.com/jcbfm/journal/v33/n2/abs/jcbfm2012151a.html
* MedBio.info > Integration of Metabolism Professor em. Robert S. Horn, Oslo, Norway. Retrieved on May 1, 2010. [1]
* Pichon, L; Huneau, JF; Fromentin, G; Tomé, D (2006). "A high-protein, high-fat, carbohydrate-free diet reduces energy intake, hepatic lipogenesis, and adiposity in rats". The Journal of nutrition 136 (5): 1256–60. PMID 16614413 .
* Tighe, P; Duthie, G; Vaughan, N; Brittenden, J; Simpson, WG; Duthie, S; Mutch, W; Wahle, K; Horgan, G; Thies, F. (2010). "Effect of increased consumption of whole-grain foods on blood pressure and other cardiovascular risk markers in healthy middle-aged persons: a randomized, controlled trial". The American journal of clinical nutrition 92 (4): 733–40. doi:10.3945/ajcn.2010.29417 . PMID 20685951 .
* Food and Nutrition Board (2002/2005). Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids . Washington, D.C.: The National Academies Press. Page 769 . ISBN 0-309-08537-3.
* Joint WHO/FAO expert consultation (2003). [2] (PDF). Geneva: World Health Organization. pp. 55–56. ISBN 92-4-120916-X.
* Joint WHO/FAO expert consultation (1998), Carbohydrates in human nutrition, chapter 1 . ISBN 92-5-104114-8.
* a b "Carbohydrates" . The Nutrition Source. Harvard School of Public Health. Retrieved 3 April 2013.
* Jenkins, David; Alexandra L. Jenkins, Thomas M.S. Woleve, Lilian H. Thompson and A. Venkat Rao (February 1986). "Simple and Complex Carbohydrates". Nutrition Reviews 44 (2).
* DHHS and USDA, Dietary Guidelines for Americans 2010

By the way, this poster got this list of credible references from *gasp* Wikipedia! Oh Noes!!!

Are those unreliable?

sjohnny

I was happy when I saw this thread topic because I had occasionally wondered the same thing myself. Now I'm just mad at seeing how the OP treats people who try and help her. It's been a real up and down day already lol.

The way I see it is she may not have approved of the wiki source, that's understandable, but she most certainly could have used a lot more tact in her response.

Or she could have thanked the first poster to respond to her who gave her the right answer and been done with it.


But then what would we all do to kill a few minutes on this cold dreary morning.



So I say thank you, OP! Thank you for being ungrateful and disdainful! You're nastiness has brought the rest of us closer as a group to support each other on our journeys. Good luck on yours as you sail along with the homeless guy under the bridge. Remember to log your MD 20/20. :drinker:

fruttibiscotti

Op, I know exactly how you feel. Here are some other sources of info. Some are web links and others are titles of books and articles to google. Hope they help, and good luck on your journey!

* Western Kentucky University (May 29, 2013). "WKU BIO 113 Carbohydrates" . wku.edu.
* Eldra Pearl Solomon, Linda R. Berg, Diana W. Martin; Cengage Learning (2004). Biology . google.books.com. p. 52. ISBN 978-0534278281.
* National Institute of Standards and Technology (2011). "Material Measurement Library D-erythro-Pentose, 2-deoxy-" . nist.gov.
* Long Island University (May 29, 2013). "The Chemistry of Carbohydrates" . brooklyn.liu.edu.
* Purdue University (May 29, 2013). "Carbohydrates: The Monosaccharides" . purdue.edu.
* Flitsch, Sabine L.; Ulijn, Rein V (2003). "Sugars tied to the spot". Nature 421 (6920): 219–20. doi:10.1038/421219a . PMID 12529622 .
* Maton, Anthea; Jean Hopkins, Charles William McLaughlin, Susan Johnson, Maryanna Quon Warner, David LaHart, Jill D. Wright (1993). Human Biology and Health. Englewood Cliffs, New Jersey, USA: Prentice Hall. pp. 52–59. ISBN 0-13-981176-1.
* John Merle Coulter, Charler Reid Barnes, Henry Chandler Cowles (1930), A Textbook of Botany for Colleges and Universities "
* Carl A. Burtis, Edward R. Ashwood, Norbert W. Tietz (2000), Tietz fundamentals of clinical chemistry
* Matthews, C. E.; K. E. Van Holde; K. G. Ahern (1999) Biochemistry. 3rd edition. Benjamin Cummings. ISBN 0-8053-3066-6
* Campbell, Neil A.; Brad Williamson; Robin J. Heyden (2006). Biology: Exploring Life . Boston, Massachusetts: Pearson Prentice Hall. ISBN 0-13-250882-6.
* Pigman, Ward; Horton, D. (1972). "Chapter 1: Stereochemistry of the Monosaccharides". In Pigman and Horton. The Carbohydrates: Chemistry and Biochemistry Vol 1A (2nd ed.). San Diego: Academic Press. pp. 1–67.
* Pigman, Ward; Anet, E.F.L.J. (1972). "Chapter 4: Mutarotations and Actions of Acids and Bases". In Pigman and Horton. The Carbohydrates: Chemistry and Biochemistry Vol 1A (2nd ed.). San Diego: Academic Press. pp. 165–194.
* http://www.fao.org/docrep/006/y5022e/y5022e04.htm
* http://www.diabetes.org.uk/upload/How we help/catalogue/carb-reference-list-0511.pdf
* a b Westman, EC (2002). "Is dietary carbohydrate essential for human nutrition?". The American journal of clinical nutrition 75 (5): 951–3; author reply 953–4. PMID 11976176 .
* Park, Y; Subar, AF; Hollenbeck, A; Schatzkin, A (2011). "Dietary fiber intake and mortality in the NIH-AARP diet and health study" . Archives of internal medicine 171 (12): 1061–8. doi:10.1001/archinternmed.2011.18 . PMC 3513325 . PMID 21321288 .
* http://ajcn.nutrition.org/content/83/5/1055.full.pdf+html
* http://www.jneurosci.org/content/23/13/5928.full
* http://www.nature.com/jcbfm/journal/v33/n2/abs/jcbfm2012151a.html
* MedBio.info > Integration of Metabolism Professor em. Robert S. Horn, Oslo, Norway. Retrieved on May 1, 2010. [1]
* Pichon, L; Huneau, JF; Fromentin, G; Tomé, D (2006). "A high-protein, high-fat, carbohydrate-free diet reduces energy intake, hepatic lipogenesis, and adiposity in rats". The Journal of nutrition 136 (5): 1256–60. PMID 16614413 .
* Tighe, P; Duthie, G; Vaughan, N; Brittenden, J; Simpson, WG; Duthie, S; Mutch, W; Wahle, K; Horgan, G; Thies, F. (2010). "Effect of increased consumption of whole-grain foods on blood pressure and other cardiovascular risk markers in healthy middle-aged persons: a randomized, controlled trial". The American journal of clinical nutrition 92 (4): 733–40. doi:10.3945/ajcn.2010.29417 . PMID 20685951 .
* Food and Nutrition Board (2002/2005). Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids . Washington, D.C.: The National Academies Press. Page 769 . ISBN 0-309-08537-3.
* Joint WHO/FAO expert consultation (2003). [2] (PDF). Geneva: World Health Organization. pp. 55–56. ISBN 92-4-120916-X.
* Joint WHO/FAO expert consultation (1998), Carbohydrates in human nutrition, chapter 1 . ISBN 92-5-104114-8.
* a b "Carbohydrates" . The Nutrition Source. Harvard School of Public Health. Retrieved 3 April 2013.
* Jenkins, David; Alexandra L. Jenkins, Thomas M.S. Woleve, Lilian H. Thompson and A. Venkat Rao (February 1986). "Simple and Complex Carbohydrates". Nutrition Reviews 44 (2).
* DHHS and USDA, Dietary Guidelines for Americans 2010

Lol, love it :drinker:

Some material to review and discuss with the homeless guy.

LucyGooseD

Great response!

sjohnny

Op, I know exactly how you feel. Here are some other sources of info. Some are web links and others are titles of books and articles to google. Hope they help, and good luck on your journey!

* Western Kentucky University (May 29, 2013). "WKU BIO 113 Carbohydrates" . wku.edu.
* Eldra Pearl Solomon, Linda R. Berg, Diana W. Martin; Cengage Learning (2004). Biology . google.books.com. p. 52. ISBN 978-0534278281.
* National Institute of Standards and Technology (2011). "Material Measurement Library D-erythro-Pentose, 2-deoxy-" . nist.gov.
* Long Island University (May 29, 2013). "The Chemistry of Carbohydrates" . brooklyn.liu.edu.
* Purdue University (May 29, 2013). "Carbohydrates: The Monosaccharides" . purdue.edu.
* Flitsch, Sabine L.; Ulijn, Rein V (2003). "Sugars tied to the spot". Nature 421 (6920): 219–20. doi:10.1038/421219a . PMID 12529622 .
* Maton, Anthea; Jean Hopkins, Charles William McLaughlin, Susan Johnson, Maryanna Quon Warner, David LaHart, Jill D. Wright (1993). Human Biology and Health. Englewood Cliffs, New Jersey, USA: Prentice Hall. pp. 52–59. ISBN 0-13-981176-1.
* John Merle Coulter, Charler Reid Barnes, Henry Chandler Cowles (1930), A Textbook of Botany for Colleges and Universities "
* Carl A. Burtis, Edward R. Ashwood, Norbert W. Tietz (2000), Tietz fundamentals of clinical chemistry
* Matthews, C. E.; K. E. Van Holde; K. G. Ahern (1999) Biochemistry. 3rd edition. Benjamin Cummings. ISBN 0-8053-3066-6
* Campbell, Neil A.; Brad Williamson; Robin J. Heyden (2006). Biology: Exploring Life . Boston, Massachusetts: Pearson Prentice Hall. ISBN 0-13-250882-6.
* Pigman, Ward; Horton, D. (1972). "Chapter 1: Stereochemistry of the Monosaccharides". In Pigman and Horton. The Carbohydrates: Chemistry and Biochemistry Vol 1A (2nd ed.). San Diego: Academic Press. pp. 1–67.
* Pigman, Ward; Anet, E.F.L.J. (1972). "Chapter 4: Mutarotations and Actions of Acids and Bases". In Pigman and Horton. The Carbohydrates: Chemistry and Biochemistry Vol 1A (2nd ed.). San Diego: Academic Press. pp. 165–194.
* http://www.fao.org/docrep/006/y5022e/y5022e04.htm
* http://www.diabetes.org.uk/upload/How we help/catalogue/carb-reference-list-0511.pdf
* a b Westman, EC (2002). "Is dietary carbohydrate essential for human nutrition?". The American journal of clinical nutrition 75 (5): 951–3; author reply 953–4. PMID 11976176 .
* Park, Y; Subar, AF; Hollenbeck, A; Schatzkin, A (2011). "Dietary fiber intake and mortality in the NIH-AARP diet and health study" . Archives of internal medicine 171 (12): 1061–8. doi:10.1001/archinternmed.2011.18 . PMC 3513325 . PMID 21321288 .
* http://ajcn.nutrition.org/content/83/5/1055.full.pdf+html
* http://www.jneurosci.org/content/23/13/5928.full
* http://www.nature.com/jcbfm/journal/v33/n2/abs/jcbfm2012151a.html
* MedBio.info > Integration of Metabolism Professor em. Robert S. Horn, Oslo, Norway. Retrieved on May 1, 2010. [1]
* Pichon, L; Huneau, JF; Fromentin, G; Tomé, D (2006). "A high-protein, high-fat, carbohydrate-free diet reduces energy intake, hepatic lipogenesis, and adiposity in rats". The Journal of nutrition 136 (5): 1256–60. PMID 16614413 .
* Tighe, P; Duthie, G; Vaughan, N; Brittenden, J; Simpson, WG; Duthie, S; Mutch, W; Wahle, K; Horgan, G; Thies, F. (2010). "Effect of increased consumption of whole-grain foods on blood pressure and other cardiovascular risk markers in healthy middle-aged persons: a randomized, controlled trial". The American journal of clinical nutrition 92 (4): 733–40. doi:10.3945/ajcn.2010.29417 . PMID 20685951 .
* Food and Nutrition Board (2002/2005). Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids . Washington, D.C.: The National Academies Press. Page 769 . ISBN 0-309-08537-3.
* Joint WHO/FAO expert consultation (2003). [2] (PDF). Geneva: World Health Organization. pp. 55–56. ISBN 92-4-120916-X.
* Joint WHO/FAO expert consultation (1998), Carbohydrates in human nutrition, chapter 1 . ISBN 92-5-104114-8.
* a b "Carbohydrates" . The Nutrition Source. Harvard School of Public Health. Retrieved 3 April 2013.
* Jenkins, David; Alexandra L. Jenkins, Thomas M.S. Woleve, Lilian H. Thompson and A. Venkat Rao (February 1986). "Simple and Complex Carbohydrates". Nutrition Reviews 44 (2).
* DHHS and USDA, Dietary Guidelines for Americans 2010

By the way, this poster got this list of credible references from *gasp* Wikipedia! Oh Noes!!!

Are those unreliable?

I think this guy wrote the article so it should be fine

neandermagnon

starch, sugar and fibre are the main kinds of carbohydrates people eat. Starch is the one you missed in your OP.

I use wikipedia all the time, it's a fantastic resource. Yes you have to bear in mind that something in it *may* be incorrect or biassed, but the same thing is true of books, and it's far more true about newspapers and magazines. I assume the possibility of human error in anything I read in fact.... which is why it helps to check with more than one source on any matter that's really important.

MorgueBabe

Yeah, I'm not going to trust Wikipedia. I'll just ask the homeless guy under the bridge. Thanks anyway.

You won't trust Wiki but you'll trust an internet message board.