COURSE III: Carbohydrates in Our Biology and Food

This large and diverse food group includes cellulose, wheat, potatoes, beans, mangoes, table sugar, and high fructose corn syrup. Carbohydrates have become the foundation of the modern diet, displacing the essential and nutrient dense fats and proteins. Here we learn the nomenclature and categories of the different forms of carbohydrates in foods, as well as the role of sugars in biological structures and biochemistry. Consequences of their excess consumption are touched on, to be explored in depth in the next lesson.