CarbohydratesLife begins at conception and then progresses through the many stages of development, birth, growth, puberty, maturity, old age, disease and finally death. Between Birth and Death a lot happens which determine, how long we live and the quality of life we have.Why do we die?We die for the good of the species. If we live on the fast lane we die young.The influence of the genes is associated with the development of chronic Diseases resulting in death.All Foods, pollution, drugs, oxygen, parasites etc produce free radicals. All molecules have paired arms or electron. A molecule with an unpaired electron is a free radical. They are unstable and will extract electrons from other biological molecules, which generate more free radicals. Ageing is a consequence of an over production of free radicals. Without the body's free radicals, you would die because they are integral in producing cellular energy from food, defending you against opportunistic infections, and making the hormones needed to maintain communications in your body. It's that unpaired electron that makes free radicals reactive so that they can do their assigned job. These free radicals in the process of wanting to make themselves whole again start to rob electrons from other molecules in turn making them into free radicals. Excess amount of free radicals cause oxidation of fat, proteins and damage to the nucleus of the DNA resulting in accelerating Ageing.A telomere is a region of repetitive nucleotide sequences at each end of a chromatid, which protects the end of the chromosome from deterioration or from fusion with neighboring chromosomes. Its name is derived from the Greek nouns telos (τέλος) 'end' and merοs (μέρος, root: μερ-) 'part. The Telomere segment at the end of nuclear DNA, becomes shorter with every replication of the DNA. DNA will no longer replicate beyond a certain point of the telomere reduction.During cell division, enzymes that duplicate DNA cannot continue their duplication all the way to the end of chromosomes. If cells divided without telomeres, they would lose the ends of their chromosomes, and the necessary information they contain. The telomeres are disposable buffers blocking the ends of the chromosomes, are consumed during cell division, and are replenished by an enzyme, telomerase reverse transcriptase.
CARBOHYDRATES: Carbohydrates are so called, because the carbon, oxygen and hydrogen they contain are generally in proportion to form water with the general formula Cn(H2O)n. Carbohydrates produce Heat & Energy and comes from all starches and Sugars.Most organic matter on earth is made up of carbohydrates because they are involved in so many aspects of life, including:Energy stores, fuels, and metabolic intermediaries.Ribose and deoxyribose sugars are part of the structural framework of RNA and DNA.The cell walls of bacteria are mainly made up of polysaccharides (types of carbohydrate).Cellulose (a type of carbohydrate) makes up most of plant cell walls.Carbohydrates are linked to many proteins and lipids (fats), where they are vitally involved in cell interactions.
Carbohydrates (also referred to as glycan's) have the basic composition:There are two Types of Carbohydrates: 1. Complex Starch. 2. Refined Starch.Complex Starch which is good for you and a necessary starch which come from all whole grains, potatoes, bread, fruits nuts, green and vegetables. The starches in the green vegetables are stored in their roots, stem and seeds. E.g. Roots like potatoes, beetroot, carrots etc. Stems like sugar cane, seeds like corn, maize, barley, rye, sago, rice, millet etc.Complex starches are good for you because they release their sugars slowly, and they are easier to digest.SUGARS: types of sugars: Lets understand the various types:MonosaccharidesGlucose, fructose and galactose are all simple sugars, monosaccharides, with the general formula C6H12O6. They have five hydroxyl groups (-OH) and a carbonyl group (C=O) and are cyclic when dissolved in water. They each exist as several isomers with dextro- and laevo-rotatory forms which cause polarized light to diverge to the right or the left.Glucose, dextrose or grape sugar occurs naturally in fruits and plant juices and is the primary product of photosynthesis. Most ingested carbohydrates are converted into glucose during digestion and it is the form of sugar that is transported round the bodies of animals in the bloodstream. It can be manufactured from starch by the addition of enzymes or in the presence of acids. Glucose syrup is a liquid form of glucose that is widely used in the manufacture of foodstuffs. It can be manufactured from starch by enzymatic hydrolysis.Fructose or fruit sugar occurs naturally in fruits, some root vegetables, cane sugar and honey and is the sweetest of the sugars. It is one of the components of sucrose or table sugar. It is used as a high fructose syrup which is manufactured from hydrolized corn starch which has been processed to yield corn syrup, with enzymes then added to convert part of the glucose into fructose.Please be aware today's fructose in most cases is Glorified Corn Syrup. This damaging to the body and is one of the main causes of Obesity and Diabetes.Galactose does not generally occur in the free state but is a constituent with glucose of the disaccharide lactose or milk sugar. It is less sweet than glucose. It is a component of the antigens found on the surface of red blood cells that determine blood groups.DisaccharidesSucrose, maltose and lactose are all compound sugars, disaccharides, with the general formula C12H22O11. They are formed by the combination of two monosaccharide molecules with the exclusion of a molecule of water.Sucrose is found in the stems of sugar cane and roots of sugar beet. It also occurs naturally alongside fructose and glucose in other plants, particularly fruits and some roots such as carrots. The different proportions of sugars found in these foods determines the range of sweetness experienced when eating the. A molecule of sucrose is formed by the combination of a molecule of glucose with a molecule of fructose. After being eaten, sucrose is split into its constituent parts during digestion by a number of enzymes known assucrases.Maltose is formed during the germination of certain grains, most notably barley, where it is the source of the malt used in the manufacture of beer. A molecule of maltose is formed by the combination of two molecules of glucose. It is less sweet than glucose, fructose or sucrose.It is formed in the body during the digestion of starch by the enzyme amylase and is itself broken down during digestion by the enzyme maltase.Lactose is the naturally occurring sugar found in milk. A molecule of lactose is formed by the combination of a molecule of galactose with a molecule of glucose. It is broken down when consumed into its constituent parts by the enzyme lactase during digestion. Children have this enzyme but some adults no longer form it and they are unable to digest lactose.ProductionSugarcaneSugarcane (Saccharum spp.) is a perennial grass in the family Poaceae. It is cultivated in tropical and sub-tropical regions for the sucrose that is found in its stems. It requires a frost-free climate with sufficient rainfall during the growing season to make full use of the plant's great growth potential. The crop is harvested mechanically or by hand, chopped into lengths and conveyed rapidly to the processing plant. Here it is either milled and the juice extracted with water or the sugar is extracted by diffusion. The juice is then clarified with lime and heated to kill enzymes. The resulting thin syrup is then concentrated in a series of evaporators and then further water is removed by evaporation in vacuum containers. The resulting supersaturated solution is seeded with sugar crystals and the sugar crystallizes out and is separated from the fluid and dried. Molasses is a by-product of the process and the fibre from the stems, known as bagasse, is burned to provide energy for the boiling of the syrup. The crystals of raw sugar have a sticky brown coating and can either be used as they are or can be bleached by sulphur dioxide or treated in a carbonation process to produce a whiter product.Sugar beetSugar beet (Beta vulgaris) is an annual plant in the family Amaranthaceae, the tuberous root of which contains a high proportion of sucrose. It is cultivated in temperate regions with adequate rainfall and requires a fertile soil. The crop is harvested mechanically in the autumn and the crown of leaves and excess soil removed. The roots do not deteriorate rapidly and may be left in a clamp in the field for some weeks before being transported to the processing plant. Here the crop is washed and sliced and the sugar extracted by diffusion. The raw juice is then treated with lime and carbonated in a number of stages in order to purify it. Water is evaporated by boiling the syrup under a vacuum. The syrup is then cooled and seeded with sugar crystals. The white sugar which crystallizes out can be separated in a centrifuge and dried. It requires no further refining.
Oligosaccharides - a few monosaccharides covalently linked.Fructo-oligosaccharides (FOS), which are found in many vegetables, consist of short chains of fructose molecules. (Inulin has a much higher degree of polymerization than FOS and is a polysaccharide.) Galactooligosaccharides (GOS), which also occur naturally, consist of short chains of galactose molecules. These compounds can be only partially digested by humans.Oligosaccharides are often found as a component of glycoproteins or glycolipids and as such are often used as chemical markers, often for cell recognition. An example is ABO blood type specificity. A and B blood types have two different oligosaccharide glycolipids embedded in the cell membranes of the red blood cells, AB-type blood has both, while O blood type has neither.Mannan oligosaccharides (MOS) are widely used in animal feed to improve gastrointestinal health, energy levels and performance. They are normally obtained from the yeast cell walls of Saccharomyces cerevisiae. Research at the University of Illinois has demonstrated that mannan oligosaccharides differ from other oligosaccharides in that they are not fermentable and their primary mode of actions include agglutination of type-1 fimbrae pathogens and immunomodulation.
Polysaccharides - polymers consisting of chains of monosaccharide or disaccharide units.
Although our body needs starch/carbohydrates to survive and without it the cells can be starved from Insulin resulting in hypoglycaemia and death, in excess it can result in damage to the cell nucleus, the DNA. This can create free radicals and accelerate the aging process and disease.All Carbohydrates are sugars. When the body senses sugar it releases Insulin and Triglycerides (the so called Bad Cholesterol But you will learn that all Cholesterol is made by the Liver and is needed for the protection of body proper function).
(a) Monosaccharide's, which contain dextrose, glucose, fructose and galactose.(b) Disaccharide's: starches from cane sugar & sucrose, maltase, malt sugar, & lactose.(c) Polysaccharides: dextrin, cellulose & glycogen.Refined Starch comes from all processed foods, such as white flour, pasta made from such grains, sugar, etc.
demands the release InsulinSugar < = results in Sticky Blood & Constrictorsreleases Triglycerides / LDL(Bad Cholesterol)In reality it is wise to realize that there is no Good or Bad Cholesterol. All Cholesterol is made by the Liver and it is produced to assist the body and not damage it. It is only when Man interferes with the body's natural products and processes, that we harm our body and make it unhealthy.The Equation is,' Fat cuts Fat and Sugar Makes Fat'.Your Doctor will advise you otherwise, that is why they have one of the shortest life span. Isn't that enough Proof, that they have it wrong.
How do we know we are ageing?Here are some tips to look for they are,
Biological markers of ageingMarkers that increase with age Markers that decrease with ageInsulin resistance glucose toleranceSystolic blood pressure Aerobic capacityPercent body fat muscle massLipid ratio strength, temperature regulation, immune function,The more carbohydrates we consume the more demands we make on insulin. When the body produces Insulin the result is an influx of free radicals. Free Radical damage is the number one reason attached to ageing.A fact to remember is the Glycaemic Index. It is a measure of rate at which a carbohydrate will enter the bloodstream as glucose. Some simple sugars, like table sugar, will enter the bloodstream slower than many complex carbohydrates, such as bread, rice and potatoes. The faster a carbohydrate enters the bloodstream, the higher its Glycaemic index. The higher the Glycaemic index of a carbohydrate, the greater the need and demand for insulin production. Fruits & vegetables tend to have a lower Glycaemic index, whereas bread, pasta, grains & starches tend to have a higher glycaemic index.Sugar and saturated fats make cholesterol and accumulate white fat in the bodyInsulin Resistance: according to Wikipedia-' Insulin resistance (IR) is a physiological condition where the natural hormone insulin becomes less effective at lowering blood sugars. The resulting increase in blood glucose may raise levels outside the normal range and cause adverse health effects, depending on dietary conditions.[1] Certain cell types such as fat and muscle cells require insulin to absorb glucose. When these cells fail to respond adequately to circulating insulin, blood glucose levels rise. The liver helps regulate glucose levels by reducing its secretion of glucose in the presence of insulin. This normal reduction in the liver's glucose production may not occur in people with insulin resistance.[2]Insulin resistance in muscle and fat cells reduces glucose uptake (and also local storage of glucose as glycogen and triglycerides, respectively), whereas insulin resistance in liver cells results in reduced glycogen synthesis and storage and a failure to suppress glucose production and release into the blood. Insulin resistance normally refers to reduced glucose-lowering effects of insulin. However, other functions of insulin can also be affected. For example, insulin resistance in fat cells reduces the normal effects of insulin on lipids and results in reduced uptake of circulating lipids and increased hydrolysis of stored triglycerides. Increased mobilization of stored lipids in these cells elevates free fatty acids in the blood plasma. Elevated blood fatty-acid concentrations (associated with insulin resistance and diabetes mellitus Type 2), reduced muscle glucose uptake, and increased liver glucose production all contribute to elevated blood glucose levels. High plasma levels of insulin and glucose due to insulin resistance are a major component of the metabolic syndrome. If insulin resistance exists, more insulin needs to be secreted by the pancreas. If this compensatory increase does not occur, blood glucose concentrations increase and type 2 diabetes occurs.'Pillars of ageing
Excess insulin, Increased calorie consumption increased DNA turnoverExcess blood glucose, Increased AGE formation, Neural death in VMN*Excess Free radicals, Increased calorie consumption, increased AGE formationExcess cortisol, Neural death in hippocampus,Decreased Eicosanoid synthesis*VMN stands for Ventromedial Nucleus the part of the hypothalamus sensitive to excess glucose.Laboratory tests with mice and the fruit fly have conclusively proved that a restricted or deprived animal lives longer than when does over fed. Also when a fly's wings are clipped the animal uses less energy and so lives longer. The reason will be discussed later.All carbs turn to sugar and when the body senses sugar it releases insulin. Excess Sugar in the blood stream means extra demand for insulin, the cell can only hold so much sugar and the excess is stored in the body in the best way the body knows by storing it in Fats. This is Cholesterol, VLDL.( Very Low Density Lipids) this is what clogs up your arteries and makes your blood sticky, forming in time Clots.These Clots in time become bigger clots and when they move to the heart is prevents the heart from receiving a constant supply of blood and finally a Heart attack. If the Clot went to the Brain it results in a Stroke and when the Clot hits the Lungs it can cause what we know as a Pulmonary Embolism. But, before the clots inflict the body, the persons suffer symptoms, which your Doctor may not realize them as warning signs.Benefits of calorie restriction
Increased maximum life span decreased fat accumulationIncreased neurotransmitter receptors decreased loss of bone massIncreased learning ability decreased blood glucose levelIncreased immune system function decreased Insulin levelsIncreased Kidney function decreased cancerIncreased length of female fertility decreased autoimmune diseasesdecreased blood lipid leveldecreased heart diseasesdecreased diabetes
We must take care of feeding the body the proper way. Eating too much or too little can be fatal for longevity. It is better to consume less in quantity and make sure that you get the adequate amount than to eat bulk and suffer as a result of in adequate nutrients. Fats, proteins & proper vitamins and minerals are very necessary for proper biological functionKey function of anti-ageing calorie restriction diet* Adequate Protein* Adequate Essential Fat* Adequate level of Carbohydrates* Adequate Vitamins & Minerals* Eat small meals throughout the day* Have some amounts of protein with every meal* Always eat your fruits & Vegetables* Take your cod liver oil.
Modern man very rarely suffers starvation yet the world is plagued with Diabetes, Obesity, Heart problems, High cholesterol, Cancers, Arthritis etc. Have we asked the question why?Let us take some time to understand Diabetes.Study suggests 'type 3 diabetes'
Scientists say they may have discovered a previously unknown form of diabetes, after finding the brain produces insulin as well as the pancreas.Unlike other types of diabetes, the form - dubbed type 3 by the US Brown Medical School team - is not thought to affect blood sugar.Type 3 affects brain insulin levels, and appears to be linked with Alzheimer's disease. It is wise to know that Carbohydrates, make demands on the production and release of Insulin. Proteins and Fats, make no demands on insulin.
